CookBook Heaven/COOKBOOK HEAVEN.iso/recipes/issue12.1

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Subject: bread Digest V1 #12
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Date: Thu, 13 Dec 90 07:45:55 -0800
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bread Digest    Thursday, 13 Dec 1990
        Volume 1 : Issue 12

Today's Topics:
    A change to the bread archives(Jeff Beadles) [e-mail]
    Bread Machine Responses       (Toni Arnold) [e-mail]
    Recipes                  (Jim Blue)    [e-mail]
    Re: gooey hole in center of loaf            [e-mail]
    Recipes: thai rice and pumpernickel(6&7 of 7) [e-mail]
------------------------------------------------------------

Subject: A slight change to the bread maker's archives
From: [e-mail]
Date: Fri, 07 Dec 90 08:03:47 PST


There's been a slight change in the bread maker's archives.  Originally,
archives were numbered "issue1 issue2 ... issue10 issue11..."  That doesn't
sort well with my auto-indexer, so I've changed the issue numbers to all be
two-digits long.  (ie: issue01 issue02 ... issue11...)

I hope that this does not cause anyone grief.

Also, I've noticed that several requests have been bouncing.  It appears that
there's a site somewhere out there that is mangling email address return paths.
If you've sent in a request and have not received a responce, it was probably
bounced.

If you have this problem, in the body of your message, add a line that reads:
"Really-From:  [e-mail]"
 - or -
"Really-From:  uunet!path!to!you"

Onion is running a smart mailer (smail3) with a good idea of the world's email
maps.  It will try it's best to route the mail properly.

If you still have troubles with it, please let me know and I'll see what I can
do.  I've got a fairly good idea of which site is mangling the email headers
already.


    -Jeff
- --
Jeff Beadles        [e-mail]

------------------------------

From: [e-mail] (Toni Arnold)
Subject: Bread Machine Responses


This may be a little late but better late than ...

We purchased a Hitachi machine a few weeks ago and are very
pleased with the choice. Although it was one of the more expensive
machines ($199 at Lurias) I liked the fact that it had a square
loaf pan and makes a 1 lb. 3 oz. loaf which is close in size to
store bought. It has settings for regular bread, rapid bread,
mix bread (for adding ingredients) and dough. It also has a setting
for light, medium and dark crust. It has a timer which allows you
to put ingredients in at night for A.M. bread wake-up call (Wonderful!).

I've been able to adapt different bread recipes for this machine
easily by keeping the ratio of dry to wet ingredients the same.

All in all, after months of deliberating over which machine to buy
I'm 99.9% pleased.

The 0.1% displeasure is due to the fact that the machine has what
my husband calls a "polite" beep and I would prefer one just a little
bit louder - but this is something I can live with.

Hope this helps,
Toni



------------------------------

From: [e-mail] (Jim Blue)
Subject: Recipes
Date: Tue, 11 Dec 90 09:31:46 EST



I've had my DAK bread maker for over a year now. Here are a few of my
favorite recipes:


Masa Bread

    1 pkg    yeast
    1 tsp    salt
    1 Tbsp   sugar
  1/2 Cup    masa harina
2 1/2 Cup    bread flour
    2 Tbsp   nonfat dry milk powder
    1 Tbsp   oil
1 3/8 Cup    very warm water (exact quantity depends on humidity, etc.)

This goes especially well with chili. For variety, try adding 1 or 2
teaspoons of cumin and/or chili powder.

Note: masa harina is available in the flour section of many grocery
stores, certainly in any Latin-American grocery.

    * * * * *

Oatmeal Bourbon Bread

    1 pkg    yeast
    1 Cup    rolled oats (plain old Quaker Oats from the cylindrical box)
    3 Cup    bread flour
    1 tsp    salt
    2 Tbsp   sugar
    1 Tbsp   nonfat dry milk powder
    2 Tbsp   bourbon whiskey
1 1/4 Cup    very warm water

The original recipe, whose source is lost, had Irish Cream instead of
the nonfat milk and bourbon.

    * * * * *

Rosemary Garlic Bread
    (adapted from Bernard Clayton's _Complete Book of Bread_, p. 464)

    1 pkg    yeast
    1 Cup    whole wheat flour
    2 Cup    unbleached flour
    1 tsp    salt
    1 tsp    freshly ground pepper
    2 Tbsp   oil
1 1/2 tsp    minced garlic in oil, or 1 - 2 cloves of crushed fresh garlic
    1 Tbsp   dried parsley
    1 tsp    dried rosemary
1 1/2 tsp    dried oregano
1 1/4 Cup    very warm water

- --
Jim Blue
Center for Computing and Applied Mathematics
National Institute of Standards and Technology


------------------------------

From: [e-mail]
Subject: re: gooey hole in center of loaf
Date: Wed, 12 Dec 90 20:00:16 PST


[e-mail]  (Bruce M. Binder) writes:

 > Sometimes, when I make bread from a recipe in the DAK book, I
 > get a hole in the center of the loaf that is uncooked and
 > gooey.  Has anyone else had this problem?  Is there a way to
 > correct it?  More flour?  Less yeast?  Less liquid?

 I've experienced this problem also, especially with heavier, moister mixtures
like banana bread. Some things I've tried that help are:

 1. Always use some harder unbleached bread flour because it has a higher
 gluten content (the bag is usually labeled something like 'best for bread').

 2. Watch the dough during the initial mixing and don't be afraid to add more
 flour if it looks too moist. The dough is too moist if it doesn't seem to
 quickly form a ball. (I love the glass dome feature -- it's fun to observe
 all stages of the baking process.)

 3. Cut down the proportions of the recipe a bit and make a slightly smaller
 loaf, so all the dough has a better chance of baking. Some of my worst disaste
rs
have been when the loaf went way over the top of the baking pan.

 4. If all else fails, pull out the gooey part and enjoy the rest of the loaf
 anyway.

------------------------------

From: <[e-mail]>
Subject: recipes: thai rice and pumpernickel (6&7 of 7)
Date: Wed, 12 Dec 90 20:03:00 PST


Recipes 6 & 7 of 7 from the Narsai David sheet:

 Thai Rice Black Bread

 6 tablespoons black rice
 1 cup water
 1/2 cup rye, oat or whole wheat flour
 2 cups bread flour or all purpose flour
 1 tablespoon malt or molasses
 1 teaspoon salt
 1-1/2 teaspoon fennel or anise seeds
 1 teaspoon caraway seed
 1-1/2 teaspoons cumin seed
 1 tablespoon oil
 1-1/2 teaspoons dry yeast

 Simmer rice in water until just tender. COol and pour into transparent
 measure. Add water to bring the total measure up to 11 ounces. Add to mixing
 bowl with the remaining ingredients except the yeast. Place yeast in proper
 place according to the directions for your machine.


 Light Pumpernickel

 1 cup rye meal or rye flour
 1-1/2 cups bread flour or all purpose flour
 1/2 cup cracked wheat
 1 teaspoon salt
 2 tablespoons molasses
 1 tablespoon oil
 1 cup water
 1-1/2 teaspoons dry yeast

------------------------------

End of bread Digest [Volume 1 Issue 12]
***************************************