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1992-06-10
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bread Digest Monday, 7 Oct 1991
Volume 2 : Issue 22
Send submissions to "bread@onion.rain.com"
Send requests to "bread-request@onion.rain.com"
For an index of back articles that are available, send a message
containing the line "send index from bread" to "netlib@onion.rain.com"
Today's Topics:
Bread cookbook (Catherine Pitts)
Yeasts and doughs (Terry Reynolds)
Re: Missing Issue 20 (William Martin)
Hitachi at COMB for $148 (William Martin)
Welbilt Breadmaker Recipe Scaling (Karen Plaskon)
----------------------------------------------------------------------
From: mailrus!gatech!mcnc.org!cwppc!cwp (Catherine Pitts)
Subject: Bread cookbook
Wheeeeee. I received another posting from you. It seems that it is
time to tell the ones that missed seeing this several months ago
about the bread machine cookbook. One can order it from
Simmer Pot Press
Rt 3, Box 973A
Boone, NC 28607 . Phone 704/262-3289
I do not remember how much they charged for shipping and handling,
but my memory tells me that I sent $11.50. The book gives all
recipes and computes the difference for the smaller machines as
well as the larger machines. 176 pages, 130 recipes and have
been tested on all of the popular machines. It is well worth the
money. The above mentioned $11.50 was the total cost (book plus
handling charges.
- --
Catherine W. Pitts cwp@cwppc.UUCP (...!rbdc!cwppc!cwp)
Tis a great life if you relax enough to enjoy it.
------------------------------
From: terryr@fogno.corp.sgi.com (Terry Reynolds)
Subject: yeasts and doughs
I always! use the rapid rise yeast, and buy specific bread flour products. I
found the regular yeast too unpredictable.
Tidbit of the day: Please refrain from running down your fellow employees.
- ------------------------------------------------------------
Ms. Terry Reynolds-Diemer, datacom | What if there were no such thing as
terryr@corp.sgi.com | a hypothetical question?
------------------------------
From: William Martin <check@stl-06sima.army.mil>
Subject: Re: Missing Issue 20
>The issue of the Digest that is labelled at both the front and rear as
>"Issue 21" is in the archives as file "issue20". There was no issue received
>via mail that was labelled "Issue 20"; was there ever such an issue sent out?
[ My mistake! Oops!
There was no issue 20. I started it, and postponed it for a day.
It appears that the digest software rolled the number anyway.
Thanks for letting me know. I'll spread the word, and fix the archives.
-Jeff]
------------------------------
From: William Martin <check@STL-06SIMA.ARMY.MIL>
Subject: Hitachi at COMB for $148
There have been several postings to the list regarding the Hitachi Model
HBB-101 (or similar model numbers); I wanted to let y'all know that this
model is listed on page 4 of a new COMB catalog I just got in the mail.
There doesn't seem to be a catalog number; the stock number for this
item is C0706-7180 and the price is $139.99 plus $8 ship & handling.
The fine print says "factory-reconditioned to perform like new"
(actually, if it's reconditioned, I hope and expect it to perform
_better_ than new... :-).
Since the experiences with this Hitachi that have been posted have been
favorable, this might be a good deal. I have never ordered from COMB
myself, and the firm has a poor reputation, so that's the only drawback.
COMB's phone is 800-328-0609 or 612-654-4800. This catalog also has a
offer for first-time customers of a watch for $4.99 with no shipping
extra, if you are buying something else -- a stainless-steel case Wilson
"sports chronograph" LCD model, for which you have to specify
stock # C3649-7180. (You can buy more than one, if you want.)
Regards, Will
------------------------------
From: kla@karen.webo.dg.com (Karen Plaskon)
Subject: Welbilt Breadmaker Recipe Scaling
Hi. In response to your question about getting recipes scaled to your
machine, I can give you some help. I have the same machine that you
do, i.e., Welbilt ABM350-1. I have the "free" DAK recipe book that
they send you to try to get you to buy their machine, and I've been
experimenting with bread recipes from there. Basically, I've found
that if I use the proportions from one of the Welbilt basic recipes
and scale the rest of the ingredients to match that, it works pretty
well. I use:
1 1/2 tsp yeast
2 C bread flour (or non bread flour + gluten)
1 C liquid
1 T sugar
1 tsp salt
I generally scale the other ingredients to match the change I've made
to the flour proportions. Another trick I've found useful, is to
check the loaf towards the end of the last rising period to make sure
that it's not overflowing (I've had a few problems with the dough
overflowing onto the heating element. What a mess!). If it looks
like it's getting too high, you can poke it down with a fork or
toothpick, then make a smaller batch next time. Here are some of my
favorite scaled down recipes from that book. By the way, I really
love this little book that DAK has so kindly sent me. I am not
planning to buy their bread machine (since I already have one!) but
would be really interested in seeing some more of the recipes they say
they start sending once you buy their machine. Please post some!
Beer Cheese Bread (great during football season)
=================
1 1/2 tsp yeast
2 C Bread Flour
1 T sugar
1 tsp salt
1 T butter
8 oz flat beer (warm in micro or on stove)
3-4 oz American cheese
3-4 oz cubed Jack cheese
(use enough cheese to make 7 oz-I use 7 oz of Jack, but that's pretty
heavy)
Maple Oatmeal (great for breakfast-sweet)
=============
1 1/2 tsp yeast
3/4 C Quick cooking Quaker Oats
2 C bread flour
1 tsp salt
1/3 C maple syrup
1 T oil
1 C very warm water
Spaghetti Bread (great with Italian meals)
===============
1 1/2 tsp yeast
2 C bread flour
1 T sugar
1 tsp garlic salt
1/3 C grated Parmesan
1 tsp dry Italian seasoning
1 T olive oil
1 C warm water
Good Luck!
Karen
------------------------------
End of bread Digest [Volume 2 Issue 22]
***************************************