From: bread-Request@onion.rain.com To: bread-out@onion.rain.com Precidence: bulk Subject: bread Digest V2 #4 Reply-To: bread@onion.rain.com Date: Thu, 14 Mar 91 06:43:33 -0800 Sender: bread@onion.rain.com bread Digest Thursday, 14 Mar 1991 Volume 2 : Issue 4 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: Re: Oatmeal bread recipe (Richard Kershenbaum) Sunken loaves (Angela Lyson) Re: Helpful Hints... (Bill) ------------------------------------------------------------ From: Richard Kershenbaum Subject: Re: bread Digest V2 #3 > Does anyone have a good recipe for a light oatmeal bread? I have a DAK > Autobakery. I'm not sure if this qualifies as "light", but here goes... >From "Beard on Bread", by James Beard. I've scaled it for my machine, the small Welbilt: Maryetta's Oatmeal Bread 1 cup boiling water 3/4 cup rolled oats 1 1/2 cups all-purpose flour, preferably unbleached (I added a couple of Tbsp. of gluten flour, as I usually do, for texture.) 1 1/2 tsp. yeast 1 1/2 tsp. salt 1 Tbsp. salad oil 1 Tbsp. molasses Pour the boiling water over the oatmeal in a bowl and leave to cool. Dump the other ingredients in the machine, and add the oatmeal while it's still warm. --- Richard +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ | Richard M. Kershenbaum Bitnet: richard@ukanvax | | Manager, Technical Services Internet: richard@kuhub.cc.ukans.edu | | The University of Kansas Fax: (913)864-0485 | | Computer Center Phone: (913)864-0445 | | Lawrence, Kansas 66045 | +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ------------------------------ From: van-bc!mdivax1!lyson (Angela Lyson) Subject: Sunken loaves Jim Blue seems to think that I suggested reducing salt to avoid sunken loaves. Please! I didn't suggest reducing the salt! Don't reduce the salt! - ----- Angela Lyson Mobile Data International ...!uunet!van-bc!mdivax1!lyson 11411 Number Five Road Richmond, B.C. Canada V7A 4Z3 Unix is getting old & tired. --Ken Thompson ------------------------------ From: wws@cblph.att.com Subject: Re: Helpful Hints... > Well, I finally got the first installment of 15 recipes from the Welbilt/ > Red Star Recipe Club. I don't know how long it will take me to type in all > of the recipes, but I thought I'd get started. I've only tried a couple of > these and will comment on my results. I'd love to hear if others try any of > these and how they fare. > > The cards come with a set of helpful hints: > > o A thermometer is a necessary tool to determine the temperature of > liquids before pouring into the bread machine pot. The accuracy > achieved assures consistent good results. An easy method to > attain 75-80 degrees for each of the liquid ingredients is to > combine and place them in a microwave oven. Use the "Automatic > Defrost" setting. > I guess this means that baking bread overnight is a lot more risky than starting the cycle immediately. Also, if you refrigerate your flour (I do), the flour should probably be allowed to warm to room temp before adding the water. Thanks for posting this - it was nice to read something official that says bread flour MUST be used to ensure good results. I want my Panasonic back! :-( Bill att!cblph!wws ------------------------------ End of bread Digest [Volume 2 Issue 4] **************************************