CookBook Heaven/COOKBOOK HEAVEN.iso/recipes/issue16.1

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Subject: bread Digest V1 #16
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Date: Wed, 16 Jan 91 06:36:11 -0800
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bread Digest    Wednesday, 16 Jan 1991
        Volume 1 : Issue 16

Today's Topics:

   gluten               (Arlene Osborne)    <[e-mail]>
   Re:  gooey holes in center (Bruce M. Binder)    <[e-mail]>
   DAK vs Panasonic          (Bill Stoll)    <[e-mail]>

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From: [e-mail]
Subject: gluten


Hi there!  I'm still not sure how to get mail to you
Jeff, so I hope this works.

I would like to try the oat bread recipes listed in
the DAK recipe book and am trying to find a source of
gluten.  I recently went to a health food store and
asked the woman for "gluten" and she sold me a 1 pound
bag marked "high gluten flr".  I was almost expecting
a liquid.

Did I get the right thing or is this just another
bread flour?  If it isn't what I need, what should I
be looking for?

Arlene Osborne

[ You can send email to "[e-mail]" or
  "...!uunet!onion.rain.com!bread"  Mail to "[e-mail]" will still
  be accepted for a while before that domain is dropped. - Jeff ]

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From: [e-mail] (Bruce M. Binder)
Subject: Re:  gooey holes in center

> Myself, I haven't been using our machine much because just about
> every loaf I make lately comes out gooey in the middle.  Heavy
> breads, and the DAK lemon bread (wonderful!) have been especially
> bad.  I looked through the bread archives and saw the suggestions
> from Bruce Binder (thanks!) but that didn't solve my problem.

I was the one who posted the problem, not the suggestion and I
still have not been able to get it to work reliably.  I have tried
adjusting the recipe and the crust setting to no avail.  I think
maybe the heavy bread just needs more cooking time and the machine
can't do it.

> Could being at 5000' affect it?

I have the problem at 20'.

> Has anyone had any luck calling Welbilt?

I would be _very_ interested in what you find out from Welbilt.  I
haven't tried to call yet because I am still experimenting.  Could
you please post to this mailing list when (if) you find out
something?

> Thanks!
> Gary

<bruceb>
 ___  __  __  ___
(  ,)(  \/  )(  ,)  Bruce M. Binder                   [phone]
 ) ,\ )    (  ) ,\  Locus Computing Corporation     [e-mail]
(___/(_/\/\_)(___/  San Diego, California      ...!ucsd!lccsd!bruceb

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From: [e-mail]
Subject: DAK vs Panasonic

I bought a DAK bread maker about 8 months after the first round of
price cuts (I paid about $180).  I owned a Panasonic which produced
excellent bread, but wanted bigger loaves and liked the idea of the
glass top so I could watch what happens.  I just wanted to make
basic whole wheat bread.  When I bought the DAK, I gave the Panasonic
to a friend.

I've been very unhappy with DAK and the bread maker.  The bread maker
came without the recipe book, so I tried some basic whole wheat recipes
that worked fine in the Panasonic.  They hardly rose at all, and the
resulting bread was pretty disgusting.  I figured I needed to use the
DAK recipe book, so...

I tried calling the 800 number for DAK support.  I tried off and on
for a week, different times of day, about 10-15 attempts.  The phone
was busy every time except for two.  The first time there was no answer
after 20 rings so I figured I had dialed the wrong number or there was
nobody there.  The second time, a few days later, I let it ring for
about 20 minutes.  While letting it ring, I wrote them a nasty letter
(I'd already written them a nice one).  I finally received the recipe
book, but received no other acknowledgement of my letters.

I thumbed through the recipe book, and there aren't any recipes that
just include your basic stone ground whole wheat flour.  Their "whole
wheat" bread is mostly white flour.  I haven't experimented with the
thing since about July since there is a wonderful bakery in Lexington
KY (Great Harvest), and I've visited Lexington enough to keep bread
stocked in my freezer.  (Try the herb wheat or sunflower whole wheat
if you go to Great Harvest.)

There are a couple things I notice that, I believe, make the Panasonic
bread maker superior to the DAK.  First, the yeast is kept separate from
the rest of the ingredients in the Panasonic until kneading time.  Perhaps
it heats itself to optimal yeast-growing temperature before adding
the yeast?  I don't know.  But I think this is a superior method,
especially for me since I like to tell the thing to start 4 hours after
I go to bed, and I don't trust the yeast and water together in the DAK
for 4 hours before kneading.  Well, when I tried it, the bread was n.g.

Also, the little blade in the DAK whirs continuously once the thing is
activated.  For the first five minutes or so in the Panasonic, the blade
spins a bit and stops a bit.  I think this probably is a better simulation
of human kneading.  Just seems more logical to me.

Anyway, I think the Panasonic produced a good loaf more consistently
than my 3-4 trials with the DAK.  I will experiment more when I run out
of Great Harvest :-)  I don't know if Panasonic's customer support is
better because I've never had to call them.

If anyone has a basic whole wheat bread recipe that works well in
the DAK, I'd sure like to hear it!  I'd like to use honey instead of
sugar, btw...

Bill Stoll
att!cblph!wws

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End of bread Digest [Volume 1 Issue 16]
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