home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
CookBook Heaven
/
COOKBOOK HEAVEN.iso
/
recipes
/
issue18.1
< prev
next >
Wrap
Internet Message Format
|
1992-06-10
|
4KB
Return-Path: onion.rain.com!bread
Return-Path: <bread@onion.rain.com>
Received: by onion.rain.com (/\=-/\ Smail3.1.18.1 #18.1)
id <m0ixNCK-000NWMC@onion.rain.com>; Sat, 19 Jan 91 10:21 PST
Message-Id: <m0ixNCK-000NWMC@onion.rain.com>
From: bread-Request@onion.rain.com
To: bread-out@onion.rain.com
Precidence: bulk
Subject: bread Digest V1 #18
Reply-To: bread@onion.rain.com
Date: Sat, 19 Jan 91 10:21:49 -0800
Sender: bread@onion.rain.com
bread Digest Saturday, 19 Jan 1991
Volume 1 : Issue 18
Today's Topics:
The DAK machine (Kami Olsson-Tapp @day) <uunet!telesoft!kami>
Question (Robin Rosenberg) <robinr@pyrxbooter.pyramid.com>
------------------------------------------------------------
From: m2xenix!uunet!telesoft!kami (Kami Olsson-Tapp @day)
Subject: The DAK machine
I have had my DAK/Welbilt machine for a year now and bake bread at least
once a week. There are a few things I have noticed:
1) Putting a piece of tinfoil in the dome makes for a much
better crust on the top. It also saves on cleanup when
my bread over-rises. This was recommended by Consumer
Reports in their comparisons of the machines.
2) DAK doesn't remember its customers. I got a copy of the "Gourmet
Gazette" with the new recipes from a friend who just got his DAK --
DAK claimed I was on the list but I have never gotten anything
from them since I ordered the machine.
3) Breads with lots of sugar do better on the "sweet bread" setting
or with the knob turned all the way down. If I use more than 2 teaspoons
of sugar/honey/brown sugar it will burn otherwise. The DAK "Golden Egg"
bread recipe is almost as good and doesn't burn when you cut the sugar
in half and turn the knob to light.
4) Bread is much better when baked right away and warm liquid is used
rather than using the timer (especially in the winter -- this did
not matter as much last summer).
5) The bread is texture changes when it rains or is humid. I almost always
get a concave top when it rains.
6) Oat Blead flour is wonderful. I like to use 1.5 cups better for
bread, 1.5 cups oat blend, yeast, 1 t sugar (brown, white or honey),
1 T butter, 1/2 t salt and 1.25 cups warm water.
7) I get yeast in 1 pound bags from a restaurant supply house ("Smart and
Final"). For Fleischmanns or Red Start I user 1.5 teaspoons. For Fermipan
I use 1 teaspoon. I pay about $2/lb and it lasts a long time.
8) Heavy breads (e.g., Anadama) come out gooey in the center.
9) 1/2c instant mashed potatoes added to white or oat bread make it
moister and make the little bit that is left better the next day.
I put the flakes in below the flour if I am using the timer.
Keep those ideas coming ....
------------------------------
From: robinr@pyrxbooter.pyramid.com (Robin Rosenberg)
Subject: question
Has anyone made rolls or "specialty breads" like challah in the bread
machine? I'm trying out DAK's challah recipe today, but ideally I'd
like to be able to take it out after the kneading, braid it, and
throw it in the regular oven. Has anyone done anything like this?
Any ideas on how long it would take to completely knead the dough, and
how long I'd need to bake it in the oven? (Does the DAK recipe work
ok for this, or is there something better I should use?)
Thanks much.
Robin Rosenberg (robinr@pyramid.com, or {sun|uunet|decwrl}!pyramid!robinr
------------------------------
End of bread Digest [Volume 1 Issue 18]
***************************************