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1992-06-10
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bread Digest Saturday, 9 Nov 1991
Volume 2 : Issue 24
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:
DAK breadmakers turbo vs. std (Debbie Fox)
Damark selling two models (William Martin)
Bread Machine Recipes (Patt Bromberger)
questions re: bread digests/publications (Patt Bromberger)
stiffly beaten egg whites & rising bread (Patt Bromberger)
----------------------------------------------------------------------
From: debbie@sun1.InterLan.COM (Debbie Fox)
Subject: DAK breadmakers turbo vs. std
I am finally going to get my breakmaker. I've looked at several models and I
was wondering if anyone had any comments on the DAK turbo vs the DAK
standard model?
- --
Thanks.
Debbie F.
------------------------------
From: William Martin <check@STL-06SIMA.ARMY.MIL>
Subject: Damark selling two models
Noticed two bread machines in two different recent catalogs from:
Damark
7101 Winnetka Ave. N.
PO Box 29900
Minneapolis, MN 55429-0900
800-729-9000 (orders)
800-733-9070 or 800-788-7001 (Customer Service)
800-729-4744 (Product Info)
Apologies to the international readership, but the only non-800 numbers
in two different catalogs are the FAX #s 612-531-0281 or 612-531-0380.
(Damark is one of those mail-order "closeout" dealers like COMB, which
always tack on an excessive shipping charge in fine print to hike the
price blared out in big print. They also offer a "free gift" with orders;
your choice of some PC software, a calorie-counter calculator-like device,
a pen&pencil set, some fancy sunglasses, or a golf video.)
The one is the Welbilt round glass-dome-top model ABM-100 with 1 1/2 lb.
loaf capacity; stock # B-378-131334, price $124.99 with shipping charge
of $13.50. Weight 18.5 lb.
The other has no brand name stated or visible in the picture; it is a
square-loaf model, rectangular in shape with a white finish and a hinged
opaque lid. (The words "Bread Bakery" can just be made out on the upper
left front panel.) No loaf-size capacity stated. Stock # B-377-117762,
price $149.99 plus $13.00 shipping. Weight 17 lb.
Regards, Will
------------------------------
From: Patt Bromberger <van-bc!squid.tram.com!patt>
Subject: Bread Machine Recipes
>From: fsajh@acad3.alaska.edu (HAGENSICK ALICIA J)
>Newsgroups: rec.food.cooking
>Subject: Bread Machine Recipes
I have read before on this net that several people were looking for a book
of recipes for Bread Makers. A test kitchen in Anchorage, Alaska has
written and test recipes for multiple types of bread machines. The name
of the book is Electric Bread and after trying several of the breads myself,
I recommend it highly. If the book is not availble in your area, there is an
800 number to order the book. The number is 1-800-541-2733; the price is
$29.95 per copy. Enjoy!
Alicai
------------------------------
From: Patt Bromberger <van-bc!squid.tram.com!patt>
Subject: questions re: bread digests/publications
Hi everyone,
I discovered this list in misc.consumers; no one mentioned it to me
even after posting a request for recipes and info on bread makers
but I'm glad to have found the place where you are all congregating :-)
I have emailed requests for the bread archivesand have noticed that
there is a Bread Digest as well as a DAK Gourmet Gazette and a Welbilt
Recipe Club and I would very much appreciate information re: subscription
costs, if any and addresses where to send requets for subscriptions via
snail mail.
My husband bought a Welbilt Bread Machine - same as the DAK machine
without the DAK logo and no, it's not the TURBO model :-)
I do use it all the time for making batches of pizza dough which I
throw into the freezer; now that we've moved from NYC to B.C. we have
to make our own pizza!
Thanks for any advice you can offer.
best,
patt
Patricia Ann Bromberger, System Manager --- Tramway Unix Systems
Burnaby, B.C., Canada
patt@tram.com Anywhere!{ccnysci,limbic,icus}!tram!patt
"Every child smiles in the same language."
== Anonymous
------------------------------
From: Patt Bromberger <van-bc!squid.tram.com!patt>
Subject: stiffly beaten egg whites & rising bread
In bread Digest Thursday, 4 Apr 1991 Volume 2 : Issue 6
re: Welbilt Recipe Club Recipes.. Rick Turley <rickt@hpfccg.sde.hp.com>
posted a recipe for:
FINNISH EASTER BREAD
- - --------------------
A wonderful "old world" bread - rich enough to serve as dessert. Spoon Cream
Cheese Topping over slices of warm or cold bread.
INGREDIENTS ABM-100 ABM-300/350
yeast 1 pkg 1 1/2 tsp
bread flour 3 cups 2 cups
sugar 2 T 4 tsp
salt 1 tsp 1 tsp
water (80 deg) 1 cup 2/3 cup
oil (80 deg) 1/4 cup 1/4 cup
egg yolk (room temp) 2 1
SETTING Sweet Bread MEDIUM
12 o'clock
Before the end of the secondary kneading, the electronic beeper will sound 10
times. At this signal, add:
raisins 1/2 cup 1/3 cup
almonds 1/2 cup 1/3 cup
grated orange rind 1 tsp 1 tsp
grated lemon rind 1 tsp 1 tsp
stiffly beaten egg whites 2 1
^^^^^^^^^^^^^^^^^^^^^^^^^
[see question below, please]
Cream Cheese Topping:
1 pkg (8 oz.) cream cheese, softened 1/8 tsp salt
2 T milk 2 cups powdered sugar
1/2 tsp vanilla
Prepare Cream Cheese Topping: In small mixer bowl, blend cream cheese, milk,
vanilla and salt; beat until smooth. Gradually add powdered sugar; beat until
fluffy.
QUESTION: I have tried another recipe for French Bread - I believe
I got that recipe from the DAK catalog - it required
the addition of 2 stiffly beaten egg whites - the
resulting loaf rose too high and we had to cut the
top off the bread - I was so disappointed.
Has anyone come across a solution for breads that
rise too high in the bread maker?
Thank you!
best,
patt
"Corn can't get no justice in a court full of chickens."
-- African Proverb
------------------------------
End of bread Digest [Volume 2 Issue 24]
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