Printed by: LEHEY_GREG @ESSG Sent: 10 Dec 86 19:27 From: LEWIS_ANNE @PRUNE To: PARRISH_SUZANNE @DALLAS Cc. DL.COSIG @ESSG Subject: COSIG: Holiday batter breads In Reply to: 09 Dec 86 16:18 From PARRISH_SUZANNE @DALLAS RECIPES FOR GIFT GIVING Hi, COSIG. I'm responding to Suzanne Parrish's query for holiday gift foods. I spent the past weekend baking, and these three batter breads came out great. I thought I'd pass along the recipes. As you'll see, I like to use mini foil loaf pans if I'm baking these as gifts. I just cool the breads in the pans, then wrap them tightly in plastic wrap and tie with ribbon. I found if I filled the loaf pans generously, they tended to overflow, so it's probably best to fill only to about 3/4 inch of the top of the loaf pan. -------------------------------------------------------------- Persimmon Bread 1 cup seedless raisins 2 tsp. baking soda 1/2 c. brandy 1/2 tsp. salt 2 c. firmly packed brown sugar 1 tsp. cinammon 1/2 c. white sugar 1 tsp. nutmeg 2 c. ripe persimmon pulp 1/2 tsp. powdered ginger 1 c. vegetable oil 1 c. chopped walnuts 4 eggs 4 c. unsifted white flour Butter and flour for pans Preheat oven to 350 degrees. Plump raisins in brandy, set aside. Mix together sugars with persimmon pulp and oil. Add eggs, one at a time, beating well. sift together the dry ingredients, add to egg mixture. Add raisins and walnuts. Pour into 4 buttered/floured 7-inch loaf pans. (I used mini foil loaf pans, about 6" by 3", and had 5 in all.) Bake for an hour or until a toothpick inserted in the center comes out clean. Cool on a rack. -------------------------------------------------------------- Gravenstein Apple Bread 3 c. white flour 1 can (1 lb.) Gravenstein applesauce 2 1/2 tsp. cinammon 1 c. salad oil 1 1/4 tsp. baking soda 5 large eggs 1/2 tsp. baking powder 1 Tbsp. vanilla 1/2 tsp. salt 1/2 c. raisins 2 c. granulated sugar 2 tsp. packed brown sugar In a bowl, mix together first 5 ingredients and set aside. In a large bowl of an electric mixer, combine next five ingredients. Beat on low till well blended, then at high for 2 minutes. Add dry ingredients to batter, beat on low till well mixed. Stir in raisins. Spoon batter into 2 well-greased 5- by 9-inch loaf pans (again, I used the mini loaf pans). Evenly sprinkle each laof with some brown sugar. Bake at 325 degrees until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Let cool in pans for 15 minutes, then remove from pans and cool on a rack. Can refrigerate for up to 5 days, or freeze them for later. -------------------------------------------------------------- Liqueur-soaked Pound Cake 1 1/2 c. (3/4 lb.) butter or margarine, at room temp. 3 3/4 c. powdered sugar 6 large eggs 1 tsp. vanilla 2 3/4 c. cake flour Liqueur syrup (recipe follows) In a large bowl, use an electric mixer to beat butter till creamy. sift powdered sugar, gradually add to butter. Beat till light and fluffy. Beat in eggs, one at a time, beating well each time. Add vanilla. Gradually mix in cake flour. Butter 4 loaf pans, each about 3 1/2 by 7 (I used 5 mini foil loaf pans). Dust them with flour. Scrape batter evenly into pans; smooth the tops. Bake at 300 degrees until toothpick comes out clean, about 50 minutes. cool in pans for 5 minutes. Run a knife around the eadge of each pan, turn cake out, then immediately return cake to pan. With a wooden skewer or a fork, poke 1-inch deep holes all over top of cake about 1/2 inch apart. Immediately pour equal amounts of the syrup over each cake. Let cool for 30 minutes. Remove from pan and serve, or wrap securely and keep in refrigerator up to 1 month or the freezer for 6 months. Bring to room temperature before serving. ------------- Liqueur syrup 2 c. sugar 1/2 c. light corn syrup 3/4 c. water 1 1/4 c. rum or almond-, hazelnut-, or orange-flavored liqueur Combine first 3 ingredients in a 2- or 3-quart saucepan. Set over medium-high heat and stir slowly till mixture simmers. Continue heating, WITHOUT stirring, till mixture boils, then cover and boil till sugar dissolves and mixture is clear, about 1 minute. (Don't stir while it's boiling, either.) Remove from heat and uncover. Let stand about 5 minutes to cool slightly. Stir in the rum or liqueur. Use; or cool, cover, and let stand at room temp. up to overnight. (I found this made a LOT of syrup...you might want to double the cake recipe in order to use it all. This makes 3 1/2 cups of syrup. or you can always just soak those cakes!) Enjoy! And Happy Holidays! Anne Lewis -------------------- ORIGINAL 09 Dec 86 16:18 From PARRISH_SUZANNE @DALLAS RECIPES FOR GIFT GIVING I WOULD LIKE TO MAKE BAKED GOODS FOR CHRISTMAS GIFTS THIS YEAR. WHAT ARE SOME GOOD THINGS TO MAKE THAT STORE WELL AND DON'T REQUIRE CONSIDERABLE TIME? ALSO, WHAT TYPE OF CONTAINERS DO YOU USE? THANKS FOR ALL THE RESPONSES AND I'M SURE THAT THE PEOPLE I BAKE FOR WILL ALSO WE VERY APPRECIATIVE. SUZANNE PARRISH @DALLAS Printed by: LEHEY_GREG @ESSG Sent: 20 Aug 87 23:09 From: MCMANIS_LISA @TSII To: DAMBROSIO_GUIDO @CASG Cc. LEHEY_GREG.COSIG @ESSG Subject: COSIG: Extra-Nutrition White Bread Hi all, Attached is the bread recipe that I have been using for years. I make bread almost every week and it is excellent for just about any use (sandwiches, toast, bread crumbs, etc). The recipe has evolved a bit over time. It is based on the "Cornell Triple-Rich Flour" formula that was developed at Cornell University years ago as a way to boost the nutrition available in white flour. The formula called for adding 1 T soy flour, 1 T non-fat dry milk, and 1 t wheat germ to the measuring cup before adding in the white flour to measure. Anyway, I just add that stuff in quantity to the bread. You can also add just about anything else you want: oatmeal, old cereal, leftover pancake batter, other types of flour, etc. You can replace the soy flour with another type of flour, but you will cut down on the amount of protein in the bread. I suppose you could leave out the sourdough as well, but I'd compensate for that by adding more liquid (maybe half a cup?). If you don't have any sourdough starter and you are in the Cupertino area, I'd be happy to get some to you. Last note: you can substitute unbleached or all purpose flour for the bread flour, but the loaves will not rise as high, they will be slightly lower in protein content, and the texture won't be quite as chewy. Happy baking!!! --lisa -------------------- TEXT 20 Aug 87 23:08 Creator MCMANIS_LISA @TSII Extra-Nutrition White Bread 1/4 c warm water 1/2 c instant nonfat dry milk 1 pkg. dry yeast (1 T) 1 c sourdough starter 2 t salt 2 c milk 3 T raw wheat germ 3 T butter or margarine 2 T honey 2 c whole wheat flour 1/2 c soy flour 5 or more cups bread flour Warm a large mixing bowl in the oven until the bowl is just warm to the touch. Add the water to the bowl and sprinkle in the yeast. Stir to dissolve and let sit for about 10 minutes, or until bubbly. Meanwhile, in the microwave or in a saucepan on the stove, scald the milk. Remove from heat and stir in the butter, and set aside to cool. When the yeast is bubbly and the milk has cooled somewhat, add to the bowl the salt, wheat germ, honey, soy flour, dry milk, and the sourdough starter. Mix well. Make sure the butter has completely melted into the milk. Gradually add the milk to the mixture in the bowl. How fast you add the milk depends on how hot it is. As you add the milk, feel the outside of the bowl and stop adding milk if the bowl feels anything but just warm to the touch. (I'm too impatient to let the milk cool very much before I add it so I generally add half the milk and then stir in some of the whole wheat flour (to cool the mixture down) and then stir in the rest of the milk. If you do this, be sure not to add too much flour before adding in the remainder of the milk. Don't let the dough get stiff at all.) When all the milk has been added, start beating in the whole wheat flour and then the bread flour, each a cup at a time. When the dough becomes to stiff to stir, drop the dough out onto a well floured board and knead, adding flour as necessary to prevent sticking. Knead the dough until it is smooth and elastic (poke the dough with your finger and if it bounces back, it's done). Return the dough to your bowl, cover with a damp cloth, and let rise in a warm place until doubled (about 1 1/2 to 2 hours). Punch down the dough and divide into two equal pieces. Form the pieces into loaves and place into slightly greased 9 x 5 1/2 inch loaf pans. Cover with a damp cloth and let rise in a warm place until the dough has risen about 1 to 1 1/2 inch above the rim of the pan. Bake in a preheated 350 degree oven for 40 minutes or until the loaves sound hollow when tapped. Remove from the oven and remove the bread from the pans onto a cake rack to cool. When completely cool, wrap tightly and store at room temperature or freeze. Should last for about 5 to 6 days at room temperature if wrapped well. -------------------- TEXT 20 Aug 87 23:52 Creator FISHMAN_FRED @EASY Whole Wheat English Muffins --------------------------- 3/4 C milk 1 Tbs (1 pkg) active dry yeast 1 tsp molasses 1/4 C lukewarm water 1 tsp honey 3 C whole wheat flour, plus additional 1 Tbs sweet butter flour for kneading 1 tsp salt small amount of cornmeal In a small saucepan, heat milk just to boiling point. Remove from heat, stir in molasses, honey, butter, and salt. Allow to cool to lukewarm. Dissolve yeast in lukewarm water. Beat into cooled milk mixture. Transfer to a large bowl. Add flour one cup at a time, beating with a wooden spoon, then with your hands (minus rings) as the dough becomes stiffer. Knead for a few minutes. Cover the bowl and set it in a warm place until doubled in bulk, about 2 hours. The oven, turned on to low for a few minutes and then turned off, works well for this. Knead the risen dough 5 minutes. Pat or roll to 1/2 inch thickness. Cut 8 round muffins using a muffin cutter or an empty tuna can. You may have to gather and reroll the dough to do this. Dust both sides of the muffins with cornmeal, place on a tray, cover, and let rise again until doubled. Lightly grease a heavy griddle or skillet. Fry each muffin over medium heat for 1-2 minutes on each side, or until evenly browned. Split and toast them as they come off the griddle, or allow them to cool and store as any other yeast bread. As an alternative, muffins may also be baked on a cookie sheet at 375 until browned. Prep time: 4 hours. Makes 8 wonderful English muffins. Copied By: LEHEY_GREG @ESSG SENT: 87-10-13 00:43 FROM: RAWLINS_DAVE @ECENREG TO: COBERT_ELIZABETH @WALL CC. LEHEY_GREG.COSIG @ESSG SUBJECT: COSIG: PUMPKIN BREAD P U M P K I N B R E A D Ingredients: 1 cup brown sugar 1 teaspoon soda 1/2 cup granulated sugar 1/2 teaspoon each salt, nutmeg, 1 cup cooked or canned and cinnamon pumpkin (or zuchinni) 1/4 teaspoon ginger 1/2 cup salad oil 1 cup raisins 2 eggs, beaten 1/2 cup chopped nuts 2 cups sifted flour 1/4 cup water Instructions: Combine sugars, pumpkin, oil and eggs; beat until well blended. Sift together flour, soda, salt and spices; add and mix well. Stir in raisins, nuts and water. Spoon into well oiled loaf pan (9" x 5" x 3"). Bake at 350 degrees F. for 65 to 75 minutes, or until done when tested with a toothpick. Turn out onto rack to cool thoroughly. Copied By: LEHEY_GREG @ESSG SENT: 87-11-04 22:14 FROM: SPENCER_JOHN @TSII \new \space 3 \center 2 JALAPENO CORNBREAD From: John Spencer INGREDIENTS: 3/4 cup flour 3/4 cup yellow cornmeal 1 T baking powder 1 T sugar 1/2 t salt 3/4 cup milk 1 egg 1/2 cup grated cheddar cheese 1 can cream style corn (~15 oz.) Jalapeno peppers, finely chopped (amount to your taste) PREPARATION: Mix all ingredients in a bowl. Make sure the peppers are evenly mixed or some bites will be hotter than others. Grease a baking pan with butter or margarine. (I prefer to use a 10-inch round cast iron skillet.) Add ingredients to pan or skillet and bake about 45 minutes, or until corn bread is slightly brown on top. You can test with a toothpick to make sure the corn bread is done on the inside. Let cool for a few minutes before eating. If you don't like Jalapeno peppers, you can leave them out and have plain corn bread. Copied By: LEHEY_GREG @ESSG SENT: 87-11-06 16:56 FROM: RAY_ROSEMARIE @DALLAS BASIC YEAST BREAD 6-7 c all purpose flour 2 Pkgs. dry yeast 2 c milk 1/3 c sugar 1/3 c shortening 2 tsp salt 2 eggs Combine 3 cups of the flour and the yeast in a lrge bowl. Heat together tthe milk, sugar and shortening and salt until warm (115 degrees), stirring constantly till shortening is almost melted. DO NOT MAKE IT HOT AS IT WILL KILL THE YEAST. YOU CAN TEST IT ON YOUR WRIST AS FOR A BABY! If it is too hot, let it cool down. 120 degrees is also O.K.. Add the liquid mixture to the dry mixture in the bowl. Add the eggs. Beat at low speed for 30 seconds with an electric mixer and keep the sides of the bowl somewhat scraped. Beat at 3 minutes at high speed. By hand, add the remaining flour, keeping some aside for kneading (about 1 cup). The dough will become very difficult to stir. AT that time, turn it out onto a floured board and knead in the remaining flour. I change to my dough hooks at this time. Knead the dough until it becomes smooth and pliable (5-10 minutes). Remove the dough and shape it into a smooth ball. Place it in a lightly greased bowl, turning once to grease the entire surface. Cover with a damp towl and let it rise in a warm place until it doubles in size. A GOOD TRICK FOR KEEPING THE DOUGH WARM IS PUTTING A POT OF HOT WATER UNDER THE RACK IN THE OVEN WHERE THE BREAD IS. THE TOP OF A WATER HEATER IS ALSO A GOOD PLACE--NOT THE TOP OF A HEATER! Punch the dough down. Divide into two loaves. Place each into a greased 8.4.2 pan. Cover and let the dough rise again until nearly double. 45 to 60 minutes. Bake the bread at 375 for 35 to 40 minutes or until done. if the top browns too quickly, cover loosely with foil after 20- 25 minutes. Tap the loaf. If it sounds hollow, it is done. Romove from the pans and cool on a wire rack. Copied By: LEHEY_GREG @ESSG SENT: 87-11-20 17:57 FROM: SLOANE_DEBRA @SNAX TO: DL.COSIG @ESSG SUBJECT: BROWN BREAD AND QUICK, LOW-CALORIE FISH FILLET RECIPES ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 87-11-20 17:56 FROM: SLOANE_DEBRA @SNAX Myrtle Allen's Brown Bread ( a James Beard recipe) This bread is a delicious, dense loaf suitable for sandwiches or toasted with jam. Note: it's a yeast bread that does not need kneading - which was sure a bonus to me! Ingredients: 3 3/4 cup whole wheat flour 2 T. molasses 1 1/2 packages active dry yeast 1 T. salt 2 cups warm water (100 - 115 degrees) Put the flour in a large mixing bowl and place in a warm oven (either gas with the pilot light on or electric at lowest setting). Both flour and bowl should be warm when you make the bread. Dissolve the yeast in 1/2 cup warm water and blend in molasses. Let proof. Add another 1/2 cup water. Combine flour, yeast mixture, and salt. Add enough warm water to make a wet, sticky dough. Put into a buttered (or PAMed) 9x5x3 inch bread pan. Cover, set in a warm spot, allow to rise by 1/3 its orginal size. Preheat the oven and bake at 450 degrees for 50 minutes, or until the crust is browned and the loaf sounds hollow when tapped. Quick, low-calorie fish fillets Ingredients: fish fillets (red snapper is best) non-fat yogurt dijon style mustard with mustard seeds Make a mixture of the yogurt and mustard according to taste. Spread on one side of the fillets. Place fillets under the broiler and cook until the top yogurt mixture is slightly blackened. DO NOT turn fillets over. TIP: If the fish fillets are fresh frozen, defrost them in a bowl of milk. Tastes almost as good as fresh. Copied By: LEHEY_GREG @ESSG SENT: 87-11-25 19:43 FROM: SEAMON_CAROLYN @HWR TO: LEHEY_GREG.COSIG @ESSG SUBJECT: Beer Bread For Sally Coulter who was asking for the beer bread recipe and others........it's simple and really good. 3 Cups self-rising flour 3 tablespoons sugar 1 bottle beer Stir all together. Bake in a loaf pan at 350 degrees for about 45 minutes. Copied By: LEHEY_GREG @ESSG SENT: 87-12-04 21:05 FROM: PEARSON_STEVEN @TSII TO: LEHEY_GREG.COSIG @ESSG CC. SHARMA_SUNIL @TSII SUBJECT: COSIG: Veggie Bread 3 cups flour 3 eggs 1-1/2 cups sugar 1 tsp. vanilla extract 1-1/2 tsp. baking soda 2 cups reduced zucchini (grated, 1/2 tsp. baking powder shredded, pureed, etc.) 1 tsp. (or less) salt 3/4 cup vegetable oil 1-1/2 tsp. cinnamon 1/2 cup buttermilk (or 1-1/2 tsp. vinegar + 1/2 cup whole milk) (1) Sift together ingredients on the left. (2) Beat together ingredients on the right. (3) Combine (1) and (2), mix well. (4) Pour equal amounts into two greased or stick-free std. bread pans. (5) Bake at 300-325 F for about 1 hr until done (use knife test and personal preference). ------------------------------------------------------------------------------- I have made this stuff following the above recipe and with many variations. I always use more cinnamon than called for, and often add nutmeg, allspice, and/or ginger. I have tried many variations on the flour (whole wheat, bran, graham, and/or white plus wheat germ, 7-grain cereal, etc.) which all worked well. I usually use at least half brown sugar. Someday, I plan to try using a fructose product and see how that turns out. Other veggies can be substituted for zucchini, although that's what I usually use. I have tried various combinations of squash and also carrots and assorted leftover vegetables. Although it has been a while since I tried it, I believe that this stuff also makes great muffins (use a shorter baking time, of course). Copied By: LEHEY_GREG @ESSG SENT: 89-03-03 19:45 FROM: MCCRARY_TONI @COMM TO: DL.COSIG @ESSG SUBJECT: COSIG: Poppy Seed Bread I've been receiving a lot from this SIG over the past couple of years, and now I have something I would like to give back. This is a wonderful recipe that came by way of a casual acquaint- ance of mine. I think I can guarantee that you will find it very hard to eat only one piece. POPPY SEED BREAD 3 c flour 1 1/2 tsp baking powder 1 1/2 tsp salt 2 1/2 c sugar 1 1/2 c milk 1 1/2 tsp vanilla 1 c + 1 Tbs oil 3 eggs 1 1/2 tsp almond extract 5 oz poppy seeds Combine all ingredients and beat with an electric mixer for 2 minutes. Pour into two greased and floured loaf pans. Bake at 350 degrees for one hour or until a toothpick comes out clean. Soak with glaze (below) until the glaze is all used. GLAZE 3/4 c sugar 2 Tbs melted butter 1 1/2 tsp almond extract 1/2 c orange juice 1/2 tsp vanilla Combine ingredients in a saucepan, and heat through until sugar is completely dissolved. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-10-02 03:46 FROM: WANG_LAURA @MAILMN TO: DL.COSIG @ESSG SUBJECT: COSIG: An Experiment That Worked And don't ask about the ones that blew up - you don't want to know. Banana-Oatmeal-Coconut Bread (aka nuclear leftovers) 4 c. flour 2 c. oatmeal 2 c. coconut 2 tsp baking soda 4 tsp baking powder 1 tsp salt 3 eggs 1 c. shortening 2 c. sugar 3 c. mashed bananas 1/2 c. sour milk Mix in the usual shortening, sugar, wet stuff, dry stuff method. Bake at 350 F (60 minutes for loaves/30 minutes for muffins). Makes two loaves and eight muffins or about 30 muffins. lgw Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-12-01 17:17 FROM: URSELL_RUTH @UK Ingredients 8oz Allinson plain flour (or other wholefood type brand) 3 teaspoons baking powder 2 oz margarine 1 egg 2 oz brown sugar grated rind of lemon 3 medium bananas mashed a little milk Method Sieve flour and baking powder. Rub in margarine. Add egg, sugar, lemon rind and bananas. Mix throughly and then add enough milk to give a soft consistency. Put into a greased and floured 1lb loaf tin and then bake in the centre of the oven at 180c for 45 minutes. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-12-22 17:52 FROM: MYERS_JEAN @SIMS TO: DL.COSIG @ESSG SUBJECT: Best Banana Nut Bread Ever!!!! Happy Holidays! I lost the name of the person who wanted the recipe for banana nut bread, but I'm sure this will get to her nonetheless. This is a recipe passed down through 4 generations of my family (maybe more). It is the most delicious bread I have ever had. If you really want to wow your family, serve it to them warm with butter! It is also good the next day (s) toasted under a broiler with butter. But the key to this moist bread is overripe bananas. Yes, they should be black on the outside so they are kind of clear and mushy on the inside. This aging makes them sweeter and juicier. I think this is the key to really good banana nut bread. Just remember not to let your family see you make this recipe. (You can quicken the ripening process by putting them in the refrigerator. But remember to tell your family not to throw them out like my husband did once!) Big Mama's Banana Nut Bread (our pet name for my great grandmother) Makes one 9 x 5" Loaf 1 cup sugar 2 cups flour 1/2 cup shortening 1 teaspoon baking soda 2 eggs 1 cup chopped walnuts 1 1/2 cups mashed (peeled) bananas Preheat oven to 375 degrees. Cream sugar and shortening together. In a separate bowl, beat eggs and add mashed bananas. In another bowl, sift flour and soda together and add chopped nuts. Mix the three mixtures together with a spoon. Put mixture into a greased and floured 5 x 9 " loaf pan. Bake 1 hour. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-04-06 17:43 FROM: STEIL_MAUREEN @CORPII Poppy Seed Bread Preheat oven to 350 degrees Grease loaf pans or line pan with muffin papers. 1 Duncan Hines Lemon Cake mix (the kind without pudding in the mix) 1 3 1/2 oz Lemon instand pudding 1 C hot water 1/2 C oil 1/2 tsp salt (you can omit this if you want) 1/4 C poppy seeds 4 eggs 1/2 cup well chopped walnuts Mix first four ingredients. Add eggs, salt and poppy seeds. Mix well. Stir in nuts. Makes one large loaf or 5-6 small loaves. If making small loaves, fill pans until 2/3 full. Bake 45-55 minutes. Let cool slightly in pan, then completely on wax paper. NOTE 1: Not all stores carry the Duncan Hines mixes without pudding. In the Cupertino area, I can always find it at Food Villa or sometimes at Cosentino's. NOTE 2: I've made this as muffins, but for some reason I don't like it as well as mini loaves. I've never made it as one large loaf. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-05-23 01:19 FROM: FERRIER_BRONWYN @MELBORN \new \poff 7 \ov FRENCH BREAD WITH BEER ______________________ INGREDIENTS: 1.5 cups (1 12oz can) beer or ale 1 tbsp dry yeast 1 tbsp honey 1 tbsp malt syrup or maple syrup 2 tbsp light oil 2 tsp salt 2 cups unbleached white flour 2 cups whole wheat flour, preferably stone- ground Cornmeal METHOD: Heat the beer or ale until it is warm (not hot), pour into a large mixing bowl, add honey and yeast, stir and let sit until yeast is dissolved and bubbling. Add the syrup, oil, salt and white flour and beat 2 min. with an electric mixer of 200 strokes by hand. Add, gradually, about 2 cups whole wheat flour, or as much as it takes to make a dough that pulls away from the sides of the bowl and holds together. Turn dough out onto a floured board and knead until smooth and elastic. Use a little more flour if it remains sticky. Put dough into buttered bowl, turn to coat on all sides, cover and let rise until doubled in bulk. Punch dough down, turn out onto floured board, knead a few times to press out air bubbles, cut in half, cover with a towel and let rest for 10 to 15 min. Butter a large baking sheet and dust with cornmeal. Take each ball of dough and with rolling pin, roll out into a rectangle. Roll up each rectangle, along the long axis, like a tight jelly roll. Pinch the ends to seal them and tuck them under slightly. Carefully place on baking sheet, seam side down. Make several diagonal slashes along the top of each loaf with razor blade or sharp knife. Brush top with melted butter, cover with towel and let rise until almost doubled. Preheat oven to 450deg.F. Place a shallow pan of boiling water on base of oven to provide some moisture/steam during baking. Put loaves in oven and turn down oven to 375deg.F and bake for 25 min. Cool on rack. Makes two long loaves. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-05-23 04:26 FROM: HENDERSON_GREG @COMM TO: DL.COSIG @ESSG SUBJECT: CoSIG: Beer Batter PanCakes Forward of: 90-05-23 01:20 FROM FERRIER_BRONWYN @MELBORN Cosig: French Beer Bread Hi All, Great any time (tho' not promising a cure for the infamous hang-over, which it has been know to mitigate!), a slightly modified version of the attached. Even easier use the `complete mix', but substitute your favorite beer for milk/H2O. I prefer Dinkle Akker (sp? I cann't locate in Ca.) in the 5L tin and top-off with "pure" maple syrup. Cheers....Greg* Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-07-10 02:57 FROM: SCOTT_RALPH @MELBORN TO: SCHELP_LESLIE @CASEY CC. DL.COSIG @ESSG SUBJECT: COSIG: thnx pepperoni bread-hubbys career In Reply to: 90-07-03 18:57 FROM SCHELP_LESLIE @CASEY COSIG: thnx pepperoni bread-hubbys career Leslie, I'm the guilty party. Recipe attached. Ralphie Dundee Whoops! Lost the version I sent to Leslie. Hmmm. Let's try again: Lori's Pepperoni Bread: Ingredients: Pizza Dough (either make yourself from any recipe, Joy of Cooking, or whatever--or buy from supermarket. Some places have it already made up. NOTE: Pre-packaged pizza CRUSTS don't work) Sliced Pepperoni (thin--perhaps 1/8" thick) Sliced (not shredded!) Mozzarella Cheese Sliced Pepperocini Peppers (optional) Beaten Egg Make dough as per recipe. Allow to rise 20 minutes or so in a bowl, lightly greased with olive oil, covered with a kitchen towel in a warm place. On a cutting board greased with a bit more olive oil, roll out the dough into a rectangle approx. 1/8" to 1/4" thick. Brush dough with beaten egg. Place a layer of the sliced cheese in the center, follow with a layer of the thinly sliced pepperoni, some of the pepperocini (optional), and another layer of cheese. Fold dough over filling into an envelope shape (final result ought to be maybe 12" by 6" or so) sealing well using more beaten egg as glue. Be sure to seal tightly. Brush finished packet with the rest of the egg. Wrap tightly in aluminium foil. Bake at 325F on a baking sheet for approx. 20 min. Unwrap. Slice into approx. 1/2-3/4" slices. Note: After cooking, this freezes well. Just heat again in oven. Enjoy! Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-01-09 01:25 FROM: ZINKER_SELMA @TSII TO: DL.COSIG @ESSG SUBJECT: Breadmakers I haven't read anything in COSIG in months, so this may be an old topic. If so I apologize. The topic is: Breadmaking machines. I am now the proud owner of a MAXIM breadmaking machine which makes a small (1 lb) very tasty loaf of several types of breads. That's the problem. I've made all the recipes that came with the machine and would like to try some new ones. Anyone out there have any experiences with breadmaking in these machines who would like to share recipes or any other relevent information? Thanks, Selma Zinker Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-01-09 15:23 FROM: MCKINLEY_PAUL @AUSTIN TO: DL.COSIG @ESSG SUBJECT: COSIG: Breadmakers Unfortunately I don't have much by the way of recipes, but I do have a bit of everyday info. We've had some problems with having loaves turn out small with the tops caved in. I think we finally figured it out last week: we've been using fake margarine (like Country Crock) that has a lot of water in it. This results in less oil than the recipe calls for. The other night Ann forgot to put the margarine in, and rushed to put it in later. Since it didn't have time to melt, she put in vegetable oil instead -- Voila! a well-rounded loaf! We had also had problems with the loaves being very porous in the top portion of the loaf -- this one was fairly uniform density throughout. Other experiments: we tried using half whole wheat & half unbleached resulting in about 2/3rds smaller loaves. The above well-rounded loaf was one of these. I've suggested to Ann that we try about 1-1/2 recipes to get the larger size, but we haven't done it yet. We have also tried 1/2&1/2 with Oat flour mix -- it has a very unique flavor (not oatmeal flavor). I like it. Mikey likes it. Incidentally, the reason we were using fake margarine is to limit the oil because of astronomical cholesterol figures (mine's 280). Looks like this isn't a good way to do it. I think probably straight vegetable oil would probably work (low saturated) but we haven't tried that yet. Finally: the word from Ann's brother (who has a machine identical to ours) is that the special bread (or is it cake) flour works real well. I also am interested in in bread machine info. If you don't broadcast it, please at least copy me. Thanks!!! Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-03-01 19:04 FROM: RODGERS_PAT @FORTY TO: REYBURN_ANNE @MAILMN CC. LEHEY_GREG.COSIG @ESSG SUBJECT: Recipes for Portugese & Norwegian Sweet Bread Forward of: 91-03-01 18:52 FROM RODGERS_PAT @FORTY Recipes for Portugese & Norwegian Sweet Bread (My apologies for the earlier empty message - F12 is right next to F11) It's been a few years since I've had time to bake bread, but these two recipes served me well when I wanted something a bit out of the ordinary. Massa Sovada (Portuguese Sweet Bread) --tastes like an unrich coffee cake 1 cup diced pared potato 2 cups boiling water 7+ cups of flour 2 pkgs yeast 2 tsp lemon peel 1 cup sugar 6 tbsp margarine 2 tsp sal 4 eggs 1-1/2 cups raisins 1 beaten egg Cook potato in water 20 minutes till tender. Drain, reserving 1-2/3 cups liquid. Mash potato. In large bowl, stir together 2-1/2 cups flour, yeast, and lemon peel. In saucepan, heat reserved water, sugar, margarine, and salt till butter almost melts. Add to yeast mixture along with 4 eggs and mashed potato. Beat at low mixer speed for 1/2 minute, scraping sides constantly. Beat 3 minutes at high speed. By hand, stir in raisins and enough of remaining flour to make moderately stiff dough. Knead till smooth, 8-10 minutes. Shape into ball, place in lightly greased bowl, turning once. Cover, let rise till double, about 1 hour. Punch dough down, divide into thirds. Cover and rest 10 minutes. Shape each portion into a round loaf. Place on greased baking sheets or in a greased round cake pan. Cover, let rise until almost double, about 45 minutes. Brush tops w/beaten egg. Bake in a 375 oven 35-40 minutes, covering with foil after the first 20 minutes to prevent overbrowning. Makes 3 loaves. Norwegian Sweet Bread 2 pkgs yeast 1-1/4 c lukewarm (115-120 degrees) milk 6 cups white flour 1/2 cup sugar 1 Tbsp salt 1/2 tsp cloves 1/2 tsp pepper 1 12 oz can beer 1/2 cup light corn syrup 2 cups rye (or wheat) flour 1 cup raisins In large bowl, soften yeast in warm milk, let stand 5 minutes. Beat in 1 cup of the white flour, sugar, salt, cloves and pepper. Cover and let stand in warm place about 40 minutes or until dough becomes light and bubbly. Add beer and corn syrup. Stir in rye flour, raisins, and enough of the remaining white flour to make a moderately stiff dough. Turn out onto floured surface and knead till smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning once to grease surface. Cover, let rise till double, about 1 hour. Punch dough down, let rest 10 minutes. Divide into thirds; shape into round loaves. Place on greased baking sheets or in greased cake pans. Cover, let rise till double, 35-40 minutes. Bake at 375 for 40 minutes until done. Cover each loaf with foil cap for the last 20 minutes of baking time to prevent overbrowning. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-03-13 17:11 FROM: ROSE_VICKIE @SUPPORT TO: REYBURN_ANNE @MAILMN CC. DL.COSIG @ESSG SUBJECT: COSIG: recipe for Portugese Sweet Bread In Reply to: 91-02-28 13:40 FROM LEHEY_GREG (Greg Lehey) Need recipe for Portugese Sweet Bread Anne, This is as close to my mom's recipe as you can get. The only difference is my mom uses equal parts of flour and sugar. If you want a quick "fix" without the work, try the Portuguese Bakery on El Camino, Santa Clara, Mervyn's Plaza (next to Americana Travel). Theirs is very good and somewhat lighter. Have fun, Vickie SWEET BREAD (Massa Sovada) 5 pounds flour (about 20 cups) 4 1/2 cups sugar 2 cups butter 1 lemon rind, grated 18 eggs 5 packages active dry yeast 1 tablespoon shortening 2 cups lukewarm milk Leave eggs and butter out of the refrigerator the night before. Dissolve yeast in one cup of lukewarm water and one teaspoon sugar, and wait a few minutes until the yeast doubles. Beat eggs until light, add yeast and enough flour to make a batter. Drape a cloth over, and cover with a blanket. Let it rise until it forms bubbles. Add melted butter and shortening, sugar, lemon rind, a pinch of salt and milk. Mix very well; add flour and knead for about half an hour or until smooth. When you see bubbles forming, dough is ready. Don't leave dough too soft. Cover and let it rise until it doubles in bulk. Shape loaves the size you want and place them in buttered loaf pans or ovenproof plates. Cover and let rise until double or the touch of a finger leaves an impression. Bake about one hour in a preheated 250-300 degrees oven. Rub butter when you remove bread from the oven. Cover with a cloth until cool. Makes 9-10 loaves. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-03-14 18:29 FROM: FISHMAN_FRED @EASY Here is a great recipe to make for a fancy brunch if you have lots of time to spend and don't care about calories or cholesterol. It's a definite step up from French toast. I have given the ingredients and preparation but no amounts because they are all variable. Use your experience with French toast, grilled cheese, your appetite, and your creative genius to guide you. Stuffed Pain Perdu ------------------ cream cheese, room temperature onions apples or pears lemon juice or orange juice if desired butter for the pan 1 loaf unsliced sourdough or challa, at least a day old eggs whole milk or half and half cinnamon to taste salt if desired vanilla extract 1. Peel and chop an onion or two. Saute in butter over low heat until tender, at least 5 minutes. While the onion is cooking, peel and slice or shred a tart apple or pear. Add it to the onion and continue to saute a few minutes longer. 2. Mash the cream cheese in a bowl to break it up. Stir in the sauteed onion mixture. You may add a bit of lemon or orange juice, especially if you used a bland apple or pear. 3. Slice the loaf of bread in the following manner: Remove the ends. Make rather thick cuts so that every other cut does not go all the way through the loaf. You will end up with "empty sandwiches" joined at the base. Spread the insides of the sandwiches with the cream cheese mixture. Don't stuff them too full and try not to tear the outside of the bread anywhere. Carefully press the sandwiches closed and set aside. 4. Beat the eggs and milk in a very large bowl. Add cinnamon, salt if desired, and a splash of vanilla extract. 5. Now it's time for production! There are different ways to do this. Dip each stuffed sandwich into the egg batter and turn it around so it's completely coated. Method A: Deep fry the sandwiches in hot oil. They come out crisp on the outside, soft on the inside. A wok is good for this. Method B: Cook them in butter or other fat in a pan or on a griddle if you have one. They come out more like regular French toast this way. You may hold them in a 300 degree oven on paper towels for a few minutes until serving, but like any fried food these are best when eaten right away. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-03-28 21:02 FROM: WISE_OLGA @AUSTIN TO: DL.COSIG @ESSG SUBJECT: Amish friendship bread starter Hello: A friend gave me this recipe plus the starter. So, there is a problem for some of you - how to get some starter. Sounds to me like a mix of milk, flour, and sugar would somehow get it started? What do you think? If a few of you in Austin are interested in starter, let me know. I'll have some on Monday, April 1. My kitchen already smells great! The numbers below the recipe are to help you keep track of your starter. Olga ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 91-03-28 21:01 FROM: WISE_OLGA @AUSTIN Copied By: WISE_OLGA @AUSTIN SENT: 91-03-28 14:02 FROM: WISE_OLGA AMISH FRIENDSHIP BREAD Do not refrigerate during the ten days DAY ONE - Place starter in a bowl with loose lid DAY 2,3,4 - Stir once a day DAY 5- Put in large bowl. Add one cup each: milk, flour, sugar Stir well to blend. Cover with a loose lid DAY 6,7,8,9 - Stir once a day DAY 10 - Add ingredients added on Day 5. Stir to blend. Take out 3 cups of starter and put one cup each into three containers. Give two away to friends, with a copy of the recipe. Retain the third for yourself to start over TO THE REMAINING BATTER ADD: 2/3 c. oil 3 eggs 2 cups flour 1/4 tsp. salt 2 tsp. baking powder 2 tsp. baking soda 1 1/2 tsp. cinnamon. Stir. Bake in 2 greased and sugared loaf pans at 350 degrees for 45 - 60 minutes. Can add apples, raisins or dry fruit. Serve warm. Good with cream cheese (or a little powdered sugar). ------------------------------------------------- 1 2 3 4 5 6 7 8 9 10 1 2 3 4 5 6 7 8 9 10 1 2 3 4 5 6 7 8 9 10 1 2 3 4 5 6 7 8 9 10 1 2 3 4 5 6 7 8 9 10 1 2 3 4 5 6 7 8 9 10 Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-07-18 04:33 FROM: SCHELP_LESLIE @CASEY TO: MOORE_JANET @POST CC. DL.COSIG @ESSG SUBJECT: Amish Friendship Bread Janet, I believe this may be the recipe you were looking for. To start this wonderful cycle of way too much bread in your life, simply combine 1 cup each of sugar, flour and milk. THEN...the fun begins (Batter should be kept at room temperature, covered container!!) Day's 1, 2, 3 and 4 --- Stir once each day Day 5 Add 1 cup each Sugar, Flour and Milk and stir Day's 6,7,8,9 Stir once each day Day 10, add 1 cup each sugar, flour and milk. Remove 3 cups of the mix and give 1 cup each to 3 friends along with the instructions for Day 1 through 10. and also include the following recipe. To the one cup of remaining batter, add 2 C flour, 1 C. Sugar, 3 Eggs, 2/3 C oil, 2 Tsp. each of vanilla, baking soda and cinnamon. (Optional ingredients include: nuts, apples, raisins, banana's the kitchen sink. Grease 2 loaf pans and bake at 350 degrees for 40 - 50 minutes. Enjoy yourself...this is really a neat recipe.. Leslie Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-09-10 00:56 FROM: GUNN_BECKY @POST TO: DL.COSIG @ESSG SUBJECT: Bread Makers - What's best??? For our tenth anniversary my husband and I are purchasing ourselves an automatic bread maker. We don't know which brand is the best. Any idea???? Thanks for your help. Becky Gunn Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-09-10 02:02 FROM: HAUSMAN_JOHN @PRUNE TO: GUNN_BECKY @POST CC. DL.COSIG @ESSG SUBJECT: Bread Makers - What's best??? In Reply to: 91-09-10 00:56 FROM GUNN_BECKY @POST Bread Makers - What's best??? Hi Becky & COSIG, My wife and I bought a bread maker yesterday and had our first loaf this morning. MMmmmmmmmmmmmmm. We loaded it up with the ingredients last night and set the timer. It was very easy. It was also great to wake up this morning to the small of fresh bread. The only problem was convincing our dog at 3:00 this morning that kitchen hadn't suddenly become possessed by a white box with a deep growl - I'm sure she will get used to it! (The basic recipe takes 4 hours, so if you load it up the night before and tell it you want bread at 7:00 AM, it starts kneading at 3:00 AM - it is quite quiet, but our dog is picky about what goes on inside the house in the middle of the night) On advice of friends, we bought a Panasonic bread maker, even though it is one of the most expensive ones. I understand that the National brand is made by the same company. We were warned by several people to stay away from some of the less known brand names - I guess bread makers is a place where a little difference can make quite a difference in the final product. A couple of things I noticed about some of the other brands that we looked at: some use a round loaf pan, rather than square (it seemed strange to have a "loaf" of bread that was a cylinder). Some had loaf pans that were made of quite thin metal. It seemed that that could give "hot spots" in the baking and also would be easier to dent, etc. MSRP on the Panasonic is about $249. Macy's has them on sale now for $239. Circuit City sold one to us yesterday for $229, perhaps we could have done a bit better if we had felt like bartering some more. Happy bread-ing, ...John Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-09-10 12:25 FROM: SCHULZ_JOHN @ECENREG TO: GUNN_BECKY @POST CC. DL.COSIG @ESSG SUBJECT: Bread Makers - What's best??? In Reply to: 91-09-10 00:56 FROM GUNN_BECKY @POST Bread Makers - What's best??? Becky, Last year I bought the DAK mail order bread maker. I've probably made about 30 or 40 loaves since then and I love it at $129 it is fairly inexpensive and works for most types of breads. My only complaint is that I wish that it had more controls to allow me more control over the kneeding, rising and baking cycles. Most of the bread makers I looked at when I decided to purchase mine had pretty much the same kinds of controls. One of the other reasons I went with DAK (other than price) was the number of "tested" recipies they provide with the machine. John Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-09-10 14:37 FROM: DAMARIO_LINDA @BOSTON TO: GUNN_BECKY @POST CC. DL.COSIG @ESSG SUBJECT: COSIG: Bread Makers - What's best??? In Reply to: 91-09-10 00:56 FROM GUNN_BECKY @POST Bread Makers - What's best??? Hi Becky, I recieved for my birthday 2 bread machines. I kept the DAK and I love it. DAK cost $129.00 through the mail. The other model was through DAMARK. It made a smaller loaf and the bread container did not have a non-stick coating. I also sent out a message through COSIG before purchasing a bread machine. The advice I received was go for a machine that make a 1 1/2 lb loaf and watch for sales. They were absolutely right about the larger loaf, because we eat much more bread. For two of us, I make 2-4 loaves a week (we use to buy one and usually didn't finish that loaf). The smell of fresh baked bread is reason enough to buy a machine. Yesterday, I purchased a bread making book that described the different feature of different brand of machines. I will try to send it to you tomorrow. Good Luck and Have Fun, Linda Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-09-10 19:04 FROM: HOLLYWOOD_SANDY @UB TO: DL.COSIG @ESSG SUBJECT: ?Problems with DAK I purchased a breadmaker from DAK but have had some problems with different loaves. The first was Squaw bread ... it didn't cook all the way through, even after I put it into the oven as they suggested. Next was the ?Fresh Apple Oat Bran?? recipe. First it splashed all over (as they noted) but then it became so heavy it stopped the dough hook from turning. When I went back into the kitchen towards the end of the cycle it smelled like I may have burned the motor up, now I'm hesitant to start another loaf. Has anyone else had any problems? The plain white bread and french bread come out great, but anything "different" seems to have problems. I would appreciate your input. Thanks. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-09-10 19:06 FROM: ROSE_ELLEN @COMM TO: GUNN_BECKY @POST CC. DL.COSIG @ESSG SUBJECT: COSIG: Bread Makers - What's best??? In Reply to: 91-09-10 00:56 FROM GUNN_BECKY @POST Bread Makers - What's best??? Becky, One place to start is at your local Williams-Sonoma, where you can pick up a copy of "The Bread Machine Cookbook" by Donna Rathmell German. It starts out with a comparison of many of the available brands of breadmakers and includes information about largest loaf size, types of cycles, and kneading times. The recipes aren't bad, either. Some haven't worked well for us, but some have been terrific (try the Swedish Rye Bread, the English Muffin Bread, and the Portuguese Sweet Bread). The feature comparison isn't as detailed as one might like (I can hardly wait for Consumer Reports!). A couple of features they don't mention that you might think about are 1) how easy is it to watch what's going on? [My Hitachi requires us to lean over the top with a flashlight. From the picture in the catalog, the DAK machine looks better for viewing, which is half the fun.] 2) How well does it mix the ingredients? [My machine has trouble with heavy breads sometimes, and the bread machine cookbook indicates that it has the shortest kneading times of any brand, which may be a factor. The DAK machine appears to have both a mixing blade at the bottom and a dough hook at the top, which would probably help.] Another tip: Mine works best with "Rapid Rise" yeast. Good luck! Ellen Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-09-10 20:36 FROM: DAMARIO_LINDA @BOSTON TO: HOLLYWOOD_SANDY @UB CC. DL.COSIG @ESSG SUBJECT: COSIG: ?Problems with DAK In Reply to: 91-09-10 19:04 FROM HOLLYWOOD_SANDY @UB : ?Problems with DAK Sandy, I haven't tryed your listed breads. I have the DAK lastest model (about 2 months old). I tryed the cinnamon raisin (I added an extra teaspoon of cinnamon) and chocolate chip (these are the favorites). I also made the banana whole wheat, both french breads and white bread. One of the cinnamon loaves didn't cook all the way, but I put it in the oven (for 20 minutes) and it was fine. (I had eliminated the salt and the loaf got too big). A few keys someone passed on to me: Measure everything exactly (including the salt), don't use diet margarine (it has more water in it) and if the recipe calls for bread flour use it (or add glutten, or the loaf may be too heavy). The book Ellen Rose suggested "The Bread Machine Cookbook" (found in Williams Somoma) cuts all the recipes down, so that may be another option. Let me know how you make out. - Linda Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-09-10 21:01 FROM: MITCHELL_JERRY @TSII TO: GUNN_BECKY @POST CC. DL.COSIG @ESSG SUBJECT: Bread Makers In Reply to: 91-09-10 00:56 FROM GUNN_BECKY @POST Bread Makers - What's best??? Hi, I recently got the DAK machine, mostly bercause my brother had one and he was pleased with it. The only problem he had was that it "walked" off the counter one midnight while it was kneading a particulary strong dough. (I was in the next room quietly watching TV; it made quite a racket.) It was smashed to smithereens, as you might expect. DAK sent him a new one, remark- ing only that they had never heard of that before. When I ordered mine, the order taker said she had some reconditioned ones for $90.00, with a new guarantee. I took the chance. The one I got looked brand new, just had a few crumbs in it. I presume it was a machine someone had returned for some reason or another. It has worked fine for several months now. However, only recently have I started leaving it on the counter instead of putting it on the floor to use it. My first thought was to make some sort of bungee cord to hold it in place while it was work- ing; I'm not sure now. Everything seems OK. A recent DAK catalog lists a newer model, with more sensors, thermostats, etc, claiming to make bread in 2-1/2 hours. I don't see this as a particular advantage; mine runs mostly at night anyway. The timer is very convenient. I don't eat much bread myself, but this past weekend I set the timer to have the bread ready just as I was serving salad. My guests were impressed, not only with my timing, but with the hot, fresh bread itself. I have no problem with the round loaves. I slice right through the top, turn each half on the flat side, and slice off "half moons." It's a convenient size for a "slice" of the bread. Happy Baking, JM Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-09-11 14:38 FROM: DAMARIO_LINDA @BOSTON TO: GUNN_BECKY @POST CC. DL.COSIG @ESSG SUBJECT: Bread Makers - What's best??? In Reply to: 91-09-10 00:56 FROM GUNN_BECKY @POST Bread Makers - What's best??? Becky, Here is the summary of Bread Machines from "The Bread Machine Cookbook" by Donna Rathmell German. The Publisher is : Bristol Publishing Enterprises,Inc P.O. Box 1737, San Leandro, CA 94577 (800) 345 or (415) 895-4461 DAK MATSUSHITA REGAL WELBILT ONE LOAF HITACHI (NATIONAL MAXIM SANYO ZOJIRUSHI PANASONIC) cups of flour 3-4 2,3 2,3 2 2.5,3.5 2 2,3 3-4 loaf size (lb) 1.5+ 1,1.5 1,1.5 1 1,1.5+ 1 1,1.5 1.5+ loaf shape: round x x rectangular x x x x x x Cycles white bread x x x x x x x x french bread x - -x x - - x x sweet bread x - - - - - x - raisin bread x x - - x x x x rapid rise - x -x x x - - x quick bread - - -x - - - - x jam making - -x - - - - - x Light/dark x x x x -x - x x timer x x x x x x x x dough cycle x x x x x x x x programmable - - - - - - - x rice maker - -x - - - - - - rye/whole grain- - - x - - - - Timing of cycles (in minutes) on white bread cycles. 1st knead 15 7 10-30 20 7 10 20 10 1st rise 60 5 15-45 -- 5 5 60 5 2nd knead 18 16-24 45-65 -- 16-24 18 22 20-25 rise (&shape) 95 130-140 90-100 145-150 130-140 47-65 95 70 baking 50 53-60 45 40-45 53-60 40-55 50 50-55 cooling 20 20-31 -- -- 20-31 -- 15 13-38 Hours to completion on White Bread cycles (approximate): 4 4 4:15 3:30 4 3 4 3:50 Happy Anniversary, Linda Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-10-10 17:40 FROM: STEIL_MAUREEN @CORPII Poppy Seed Bread Preheat oven to 350 degrees Grease 5-6 mini loaf pans; 1 large loaf pan or line a muffin tray with papers. 1 Duncan Hines Lemon Cake mix (the kind without pudding in the mix) 1 3 1/2 oz Lemon instand pudding 1 C hot water 1/2 C oil 1/2 tsp salt (you can omit this if you want) 1/4 C poppy seeds 4 eggs 1/2 cup well chopped walnuts Mix first four ingredients. Add eggs, salt and poppy seeds. Mix well. Stir in nuts. Makes one large loaf or 5-6 small loaves. If making small loaves, fill pans until 2/3 full. Bake 45-55 minutes. Let cool slightly in pan, then completely on wax paper. I have great success freezing the bread loaves. Wrap them well in Saran Wrap then in tin foil. I've kept them in the freezer for as long a 1 month without any change in texture or taste. You may have a hard time finding the Duncan Hines Lemon mix with out pudding in it. I can almost always find it at Cosentinos. Enjoy! Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-10-03 00:23 FROM: BLANKE_LINDA @ORCA TO: LEHEY_GREG.COSIG @ESSG SUBJECT: COSIG: Bread Maker Recipe and more To fellow bread maker owners: A friend of mine has started a company to publish bread maker recipes and a newsletter. If you are interested: Upper Crust, 1104 Crestview Drive, Annapolis, MD. 21401. Recipe packets are $5 each and the newsletter is $6 per year. Attached is a recipe from the Grain Breads packet. I'll send out another recipe when I get a chance. Walnut Oak Wheat Bread: 1 1/8 cup Buttermilk 3/4 cup rolled Oats 1 egg 2 cups Flour (bread or all-purpose) 1/4 cup honey 3/4 cup Whole Wheat Flour 1 1/2 Tbsp. Butter 1/3 cup chopped walnuts 1 tsp. salt 2 tsp. yeast