Date: Sat, 7 Nov 1998 21:14:20 -0800 (PST) -------------- BEGIN bread-bakers.v098.n074 -------------- 001 - Barbs7639@aol.com - Re: Digest bread-bakers.v098.n073 002 - "LISA K. DURGIN" Subject: bread prob Date: Thu, 05 Nov 1998 14:18:57 -0400 I am having trouble with my bread rising. First rise is excellent but when it puches down it leaves some stuck to side of pan and doesn't get a good rise for the second one. I have tried adjusting density of dough, new yeast, different yeast etc.. Any ideas or places I should look. I'm baking in the Virgin Islands and didn't have this problem initially. Thanks! Lisa --------------- MESSAGE bread-bakers.v098.n074.3 --------------- From: casperfelix@juno.com (Grace T Cavalier) Subject: Water rolls? Date: Sat, 7 Nov 1998 13:07:18 -0500 Hello! Years ago I used to buy these water rolls and they were so light, not bready. Do you have a recipe for these? Thank you. Grace Cavalier. ___________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com/getjuno.html or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v098.n074.4 --------------- From: "Caron Rose" Subject: Lactose Free Milk Date: Mon, 2 Nov 1998 09:26:43 -0500 Thank you to all that responded on the subject of Sweet Milk. I have another question. I have recently been told that I am lactose intollerant. I am now buying both regular milk for the kids, and lactose free milk for me. I don't like it straight, but it's ok for cereal and mashed potatoes. I haven't tried it in my baking, because I'm not sure of the result. It has a slightly different taste (not as sweet), and since there is no lactose, I wasn't sure if it would affect the color or texture of baked breads and cookies, etc. Has anyone tried it in their baking? Thanks, Caron Rose --------------- MESSAGE bread-bakers.v098.n074.5 --------------- From: "Caron Rose" Subject: Cabin Rolls - Results Date: Fri, 6 Nov 1998 11:42:07 -0500 Edria and Bread-Bakers, I made the Cabin Rolls the other day, first thing in the morning. I took them to work while they were still warm, and we had them for breakfast. They are really good alone, great with just butter and even better with blackberry jelly . (Of course I had to eat 3 rolls to make sure not to mix the flavors.... ) If you add the butter and jelly, they go very well with coffee, but since they are not sweet, so they would go very well with meat and gravy. Though they are not made with yeast, they still have a 'roll' type texture, and I am planning on making a bunch this weekend to freeze for Thanksgiving dinner. They are extremely easy to make, so it's even something the kids can do. I haven't tried adding any ingredients, but I'll bet they'd be good with cheese or bacon bits, or onions... mmmm now I'm getting hungry again.. Thanks for posting the recipe. Caron Rose --------------- MESSAGE bread-bakers.v098.n074.6 --------------- From: Reggie Dwork Subject: Toffee Nut Wheat Bread Date: Fri, 06 Nov 1998 19:38:01 -0800 Here is a sweet bread for you to try. * Exported from MasterCook * Toffee Nut Wheat Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Nut & Seed Breads Bread Bakers Mailing List Bread Machine Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Yeast 2 1/2 Cups Bread flour 1 Cup Wheat flour 1/3 Cup Brown sugar 1/4 Cup Nonfat dry milk 1 Teaspoon Salt 1 Teaspoon Butter BudsŪ 1 Teaspoon Instant coffee granules 3/4 Cup Pecan Halves -- Or Broken Walnuts 1 Egg 2 Tablespoons Butter or margarine 1 1/4 Cups Warm water 1 Teaspoon Vanilla Add all ingredints in the order listed, select white bread and push start. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n074.7 --------------- From: "Mega-bytes" Subject: Outback Steakhouse Bread? Date: Sat, 31 Oct 1998 08:28:17 -0500 >Lisa Wrote >Does anyone have a machine recipe for bread like they serve at the Outback >Steakhouse restaurants? >Lisa >Lisa Buese Lisa, Is this the one you're looking for? Martha * Exported from MasterCook * Outback Steakhouse Honey Wheat Bushman Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **DOUGH:** 1 1/2 cups warm water 2 tablespoons butter -- softened 1/2 cup honey 2 cups bread flour 1 2/3 cups wheat flour 1 tablespoon cocoa 1 tablespoon granulated sugar 2 teaspoons instant coffee 1 teaspoon salt 2 1/4 teaspoons yeast -- (1 pkg.) **COLORING:** 1/4 cup water 75 drops red food coloring 45 drops blue food coloring 30 drops yellow food coloring cornmeal for dusting 1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3. 2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise. 3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location. 4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. Makes 8 small loaves. Copy Cat recipes posted to recipelu - MC formatted by Martha Hicks - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n074.8 --------------- From: Vickie Subject: Recipe Date: Fri, 30 Oct 1998 21:13:48 -0800 Heres the recipe for Outback Bread someone was asking for .. ENJOY Vickie * Exported from MasterCook * Outback Steakhouse Honey Wheat Bushman Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 1/2 cups warm water 2 tablespoons butter -- softened 1/2 cup honey 2 cups bread flour 1 2/3 cups wheat flour 1 tablespoon cocoa 1 tablespoon granulated sugar 2 teaspoons instant coffee 1 teaspoon salt 2 1/4 teaspoons yeast -- (1 pkg.) Coloring 1/4 cup water 75 drops red food coloring 45 drops blue food coloring 30 drops yellow food coloring cornmeal for dusting 1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3. 2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise. 3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location. 4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. Makes 8 small loaves. Tidbits It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking. If you are able to find caramel color, you can use that rather than the food coloring formula described in the recipe. Just measure 1 tablespoon of caramel color into the dough mixture where the recipe uses food coloring and water. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n074.9 --------------- From: Reggie Dwork Subject: 2 taco breads Date: Fri, 06 Nov 1998 19:00:39 -0800 Taco Cheddar Bread Taco Pita Pockets I haven't made either of these yet but thought that some of you might like to make them. * Exported from MasterCook * Taco Cheddar Bread Recipe By : Gold Medal Flour/ Carole Walberg Serving Size : 12 Preparation Time :3:00 Categories : Bread Bread Machine Bread Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For 1 1/2-Lb. Machine 1 Cup Water -- Plus 2 Tbsp 3 Cups Bread Flour -- ** See Notes 1 Cup Shredded Cheddar Cheese -- 4 Oz. 1 Tablespoon Taco Seasoning Mix -- Dry 1 Tablespoon Sugar 3/4 Teaspoon Salt 1 1/2 Teaspoons Bread Machine Yeast -- ** See Notes For 2 Lb. Machine 1 1/2 Cups Water 4 Cups Bread Flour 1 Cup Shredded Cheddar Cheese 4 Teaspoons Taco Seasoning Mix 1 Tablespoon Sugar 1 Teaspoon Salt 1 3/4 Teaspoons Bread Machine Yeast ** Notes- I used all-purpose flour and active dry yeast in the measures as listed and the bread turned out well. 1. Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer. 2. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on rack. 3. This recipe is not recommended for 1 1/2 lb. bread machines with cast-aluminum pans in horizontal-loaf shape. - - - - - - - - - - - - - - - - - - NOTES : This is a delicious bread that I made last night in my breadmaker. I found it in a booklet from Gold Medal Flour called "Bread Machine Recipes." My family agreed that it is real keeper of a recipe and is certainly low in fat if you use a reduced fat cheese in it. I have included the amounts for both the 1 1/2 and 2 lb. breadmakers. If you have a 1 lb. machine use 1/2 of the 2 lb. recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 5626 * Exported from MasterCook * Taco Pita Pockets Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: 3/4 C Water 1/4 C Taco sauce 2 Tbsp Vegetable oil 1 Tbsp Sugar 1/2 Tsp Salt 1 1/2 Tbsp Taco seasoning 1 1/2 C Bread flour 1 C Whole wheat flour 1 1/2 Tsp Yeast Set to Dough cycle in your bread machine. Divide dough into 8 equal balls & let rise 30 minutes. Flatten each bowl with a rolling pin to make a 4-6" circle. Bake at 500F (pre-heated) 8 minutes. Remove & place in a closed paper bag until cool. Good stuffed with taco fixings (seasoned ground beef, lettuce, cheese, tomatoes & salsa) or as a side with chili. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n074.10 --------------- From: Reggie Dwork Subject: recipes - hand made Date: Wed, 04 Nov 1998 20:13:55 -0800 Amaranth Rye Sticks Beer Biscuits Batter Rolls * Exported from MasterCook * Amaranth Rye Sticks Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Active dry yeast 1 1/2 Cups Warm water 1 Tablespoon Nonfat dry milk 1 Tablespoon Molasses 1/2 Teaspoon Sea Salt -- Optional 3 1/4 Cups Rye Flour 1/2 Cup Amaranth Flour 1 Teaspoon Caraway seed Sesame Seeds -- Optional Dissolve yeast in warm water; stir in milk, molasses, and salt. Stir in flour and caraway seeds. Knead dough about five minutes. Cut into 36 pieces and roll into sticks approximately five inches long. Roll in sesame seeds. Place on an oiled baking sheet, spray with water, then bake at 425F. for 18-20 minutes, or until lightly browned. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 19 0 0 * Exported from MasterCook * Beer Biscuits Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Unbleached Flour 3 Tsp Baking Powder 1 Tsp Salt 1/4 C Shortening 3/4 C Beer Preheat Oven to 450F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistency. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 14 0 0 0 0 * Exported from MasterCook * Batter Rolls Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads Bread Bakers Mailing List Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Granulated sugar 1/2 C Warm water 1 Pkg Dry yeast 1 1/2 C Milk 1/4 C Granulated sugar 1/4 C Shortening 2 Tsp Salt 2 Ea Egg 3 3/4 C Flour Dissolve 1 tsp sugar in warm water in large bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375F for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n074 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved