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1992-06-10
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From: bread-Request@onion.pdx.com
To: bread-out@onion.pdx.com
Subject: bread Digest V1 #12
Reply-To: bread@onion.pdx.com
Precidence: bulk
Date: Thu, 13 Dec 90 07:45:55 -0800
Sender: bread@onion.pdx.com
bread Digest Thursday, 13 Dec 1990
Volume 1 : Issue 12
Today's Topics:
A change to the bread archives(Jeff Beadles) jeff@onion.pdx.com
Bread Machine Responses (Toni Arnold) tarnold@SU1B.ess.harris.com
Recipes (Jim Blue) blue@azure.cam.nist.gov
Re: gooey hole in center of loaf amy@cup.portal.com
Recipes: thai rice and pumpernickel(6&7 of 7) amy@cup.portal.com
------------------------------------------------------------
Subject: A slight change to the bread maker's archives
From: jeff@onion.pdx.com
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: user@host.domain"
- 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 jeff@onion.pdx.com
------------------------------
From: tarnold@SU1B.ess.harris.com (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: blue@azure.cam.nist.gov (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: amy@cup.portal.com
Subject: re: gooey hole in center of loaf
Date: Wed, 12 Dec 90 20:00:16 PST
bruceb@lccsd.sd.locus.com (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: <amy@cup.portal.com>
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]
***************************************