From: bread-Request@onion.rain.com To: bread-out@onion.rain.com Precidence: bulk Subject: bread Digest V2 #6 Reply-To: bread@onion.rain.com Date: Thu, 04 Apr 91 23:00:09 -0800 Sender: bread@onion.rain.com bread Digest Thursday, 4 Apr 1991 Volume 2 : Issue 6 [ Sorry for the posting delay. 'Tis been a busy time in the Beadles house. Also, FYI, there are 142 users now on the bread makers mailing list This is the number of direct users, and doesn't count the users from sites that expand the list locally. Wow! -Jeff] 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: It arrived! Welbilt Recipe Club Recipes.. Rick Turley Gluten source? ------------------------------------------------------------ From: dee@lamont.ldgo.columbia.edu Subject: it arrived! My Dak Autobakery, back ordered since December, finally arrived! (Ironically last Saturday when I was committed to making 24 loaves of Irish Soda Bread by hand!) First attempt (Mom's basic white) was terrific. Amazing! I'm looking forward to now being able to contribute to this group. ------------------------------ From: Rick Turley Subject: Welbilt Recipe Club Recipes..... The long awaited recipes from Welbilt/Red Star Yeast..... I am including ONLY the bread machine version of the recipes except when a conventional oven is required. If you need the conventional oven directions, or if there seem to be any typos in the recipes, write me at: rickt@hpfclp.sde.hp.com I ALWAYS use only 1 tsp yeast (or a little less) for my bread in the smaller Welbilt machine. This seems to keep the bread from over-rising and subsequently falling. This is probably a consequence of living at 5000 feet above sea level. I've only tried a few of these recipes and have commented on those. I'm anxious to hear from any of you that try the rest of them. EGG BREAD - --------- An attractive egg-rich bread, excellent for sandwiches and toast. This bread may be made completely in the bread machine or shaped into a twisted loaf and baked in a conventional oven. (This is one of our "standard" sandwich breads - dried out it also makes great teething biscuits!) INGREDIENTS ABM-100 ABM-300/350 Yeast 1 package 1 1/2 tsp bread flour 3 cups 2 cups sugar 2 T 4 tsp salt 2 tsp 1 1/2 tsp cool butter (cut in pieces) 2 T 4 tsp milk (80 degrees) 3/4 cup 1/2 cup water (80 degrees) 1/4 cup 1/4 cup SETTING White Bread MEDIUM 10 o'clock HONEY OF A WHOLE WHEAT BREAD - ---------------------------- The sweet, nutty flavor of honey and whole wheat makes this tasty loaf special. (This is our second "standard" sandwich bread.) INGREDIENTS ABM-100 ABM-300/350 Yeast 1 pkg 1 1/2 tsp bread flour 2 cups 1 1/3 cups whole wheat flour 1 cup 2/3 cups salt 2 tsp 1 1/2 tsp cool butter (cut in pieces) 1 T 2 tsp honey (80 degrees) 1/4 cup 2 T milk (80 degrees) 1 cup 1/3 cup water (80 degrees) 1/3 cup 1/3 cup egg (room temp) 1 (1/4 cup) 1 (1/4 cup) SETTING White Bread Medium or Light 10 o'clock (I use Light) MOLASSES OATMEAL - ---------------- Molasses adds a delicious flavor to this moist, old-fashioned bread. INGREDIENTS ABM-100 ABM-300/350 Yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups oatmeal 2/3 cups 1/2 cups salt 2 tsp 1 1/2 tsp oil (80 degrees) 1/4 cups 3 T water (80 degrees) 1 1/3 cups 1 cup SETTING White Bread LIGHT 10 o'clock CORNMEAL HERB BREAD - ------------------- Cornmeal and herbs make this bread special INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups cornmeal 1/3 cups 1/4 cups sugar 2 1/2 T 4 tsp sage 1 1/4 tsp 3/4 tsp salt 1 1/2 tsp 1 1/4 tsp celery seed 1 tsp 3/4 tsp ginger 1/8 tsp pinch marjoram 1/8 tsp pinch evaporated milk (80 deg) 1 cup 2/3 cups water (80 deg) 1/3 cups 1/3 cups oil (80 deg) 1 T 2 tsp SETTING White Bread LIGHT 10 o'clock OAT BRAN BREAD - -------------- A tasty bread and so good for you, too! INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups oat bran flakes (crushed) 1/2 cup 1/3 cup wheat germ 2 T 2 T salt 1 1/2 tsp 1 1/2 tsp water (80 deg) 1 cup 2/3 cup oil (80 deg) 1 T 2 tsp molasses (80 deg) 2 T 4 tsp egg (room temp) 1 (1/4 cup) 1 (1/4 cup) SETTING White Bread LIGHT 10 o'clock SWISS CHEESE BREAD - ------------------ A favorite bread made delicious with Swiss Cheese. (I just tried this yesterday. It works great and tastes great too!) INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 1/4 cups 2 cups sugar 2 T 4 tsp salt 1 T 1 1/2 tsp water (80 deg) 2/3 cup 1/3 cup milk (80 deg) 2/3 cup 1/2 cup egg (room temp) 1 1 oil, oleo, or butter (room T) 1 T 2 tsp SETTING Sweet Bread LIGHT 9 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add the Swiss Cheese: 1 cup for the ABM-100, 2/3 cup for the ABM 300/350. WHOLE WHEAT BANANA BAGEL - ------------------------ The pleasant blend of whole wheat and bananas will fascinate the bagel-fancier and provide a base for many toppings. INGREDIENTS ABM-100/300/350 yeast 1 pkg bread flour 1 cup whole wheat flour 2 1/2 cups salt 1 1/2 tsp water (80 degrees) 3/4 cup oil (80 degrees) 2 T honey (80 degrees) 1 T mashed banana (room temp) 1/2 cup (about 1 banana) egg (room temp) 1 (1/4 cup) SETTING White Bread / MANUAL After the machine has completed the second rising, it will beep. Remove the dough and divide into 4 parts. Divide each fourth into 3 pieces. Shape each piece into a smooth ball. Punch a hole in the center with a finger and gently pull dough to make a one or two-inch hole. In a 3-quart saucepan, combine 2 quarts water and 2 tablespoons sugar; heat to boiling. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning once. Remove with slotted spoon. Place on greased cookie sheet. Brush tops with 1 egg white slightly beaten; sprinkle with poppy or sesame seeds. Bake 375 degrees for 20 minutes. SOFT PRETZEL - ------------ Enjoy a soft crusty pretzel warm from the oven with mustard or butter. INGREDIENTS ABM-100/300/350 yeast 1 pkg bread flour 3 cups sugar 1 T salt 1/2 tsp water (80 degrees) 1 cup oil (80 degrees) 2 T SETTING White Bread / MANUAL After the machine has completed the second rising, it will beep. Remove the dough onto a lightly floured surface. Divide into 4 parts. Divide each fourth into 3 pieces. Roll each piece into an 18-inch rope. Shape rope into a circle, overlapping about 4 inches from each end and leaving ends free. Take one end in each hand and twist to the point where dough overlaps. Carefully lift ends across to opposite edge of circle. Tuck ends under edge to make a pretzel shape; moisten and press ends to seal. (Clear, huh? :-) Place on greased cookie sheets. Let rise, uncovered, until puffy, about 20 minutes. In a 3-quart stainless steel or enameled saucepan, combine 2 quarts of water and 1/3 cup baking soda; bring to a boil. Lower 1 or 2 pretzels into saucepan, simmer for 10 seconds on each side. Lift from water with slotted spoon. Return to greased cookie sheet. Let dry briefly. Brush with 1 egg white slightly beaten. Sprinkle with coarse salt or sesame seeds. Bake at 425 degrees for 12 minutes. CHEESY BURGER BUNS - ------------------ Delicious with grilled hamburgers or cold meats. INGREDIENTS ABM-100/300/350 yeast 1 pkg bread flour 3 1/2 cups grated Parmesan cheese 1/3 cups sugar 2 T salt 1 tsp milk (80 deg) 1/2 cup water (80 deg) 1/2 cup shortening (80 deg) 2 T egg (room temp) 1 (1/4 cup) SETTING White Bread / MANUAL After the machine has completed the second rising, it will beep. Remove the dough and divide into 2 parts. Divide each half into 4 pieces. Shape each piece into a smooth ball, place on greased cookie sheet, flatten to a 4" diameter. Cover; let rise in warm place about 15 minutes. Combine 1 slightly beaten egg and one tablespoon water; brush on buns; sprinkle with Parmesan cheese. Bake at 400 degrees, 10 to 12 minutes. ORANGE RAISIN BREAD - ------------------- Serve this delicious orange-flavored golden raisin bread for a holiday breakfast or brunch. Good toasted - simply omit the glaze. INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 1/2 cups 2 1/3 cups salt 1 1/2 tsp 1 1/4 tsp grated orange rind 1 1/2 tsp 1 tsp mace or nutmeg pinch pinch water (80 deg) 3/4 cup 1/2 cup milk (80 deg) 1/2 cup 1/3 cup butter (room temp) 2 T 4 tsp egg (room temp) 1 (1/4 cup) 1 (1/4 cup) SETTING Sweet Bread MEDIUM 10 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add raisins and pecans: 1/3 cups of each for the ABM-100; 1/4 cup of each for the ABM-300/350. Glaze: Combine 1/4 cup powdered sugar, 2 tsp orange juice and 1/2 tsp grated orange rind. CHOCOLATE SWIRL COFFEE CAKE - --------------------------- For chocolate lovers! A rich chocolate nut filling swirls through a tender sweet dough, topped with a chocolate glaze. INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups sugar 3 T 2 T salt 2 tsp 1 1/4 tsp egg (room temp) 1 1 butter (room temp) 1/4 cup 3 T Half and Half (80 deg) 1/3 cup 1/3 cup water (80 deg) 2/3 cup 1/3 cup SETTING Sweet Bread LIGHT 11 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add: semi-sweet chocolate pieces 1/2 cup 1/3 cup cinnamon 3/4 tsp 1/2 tsp chopped nuts 1/4 cup 3 T To prepare glaze: In a small saucepan, melt 1/4 cup semi-sweet chocolate pieces and 1 tablespoon butter or margarine. Remove from heat, stir in 1/3 cup powdered sugar and 3 to 4 teaspoons of water. Drizzle warm glaze over cooled bread. GRANDMA'S CINNAMON ROLLS - ------------------------ Cinnamon rolls like grandma used to make! Hot coffee and maple flavor give the glaze an extra-special flavor. (These are GREAT! Be prepared to eat a half a dozen of them the first time you make 'em!) INGREDIENTS ABM-100/300/350 yeast 1 pkg bread flour 3 cups sugar 1/4 cup salt 3/4 tsp milk (80 deg) 1/2 cup water (80 deg) 1/2 cup shortening (80 deg) 2 T egg (room temp) 1 SETTING White Bread / MANUAL After the machine has completed the second rising, it will beep. Remove the dough onto a lightly floured surface, roll or pat to a 12x9-inch rectangle. Brush with 1/4 cup melted butter. Combine 6 tablespoons sugar, 1/4 cup chopped nuts and 3/4 teaspoons cinnamon; sprinkle over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in a greased 13x9-inch pan. Cover; let rise in warm place until almost double in volume - about 30 minutes - (this took MUCH longer for me.) Bake at 375 degrees, 20 to 25 minutes. Glaze: Combine 1 cup powdered sugar, 1 1/2 tablespoons melted butter, 1/4 teaspoon maple flavor and 2 tablespoons hot coffee. Blend until smooth. Drizzle over hot baked rolls. BABA AU RHUM - ------------ This French yeast bread, adapted from the Austrian Guglehuph, was originally name Ali Baba, after a hero in the book, "The Thousand and One Nights." A coffee bread made extra moist with Rum Syrup spooned over. Could also be served for dessert. INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups sugar 3 T 2 T salt 1 1/2 tsp 1 tsp milk (80 deg) 1/3 cup 1/4 cup water (80 deg) 1/2 cup 1/3 cup oil (80 deg) 1/3 cup 1/4 cup egg (room temp) 2 1 almond extract 1/2 tsp 1/2 tsp vanilla extract 1/2 tsp 1/2 tsp 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 2/3 cup 1/2 cup slivered almonds 1/3 cup 1/4 cup Rum Syrup: 1 cup sugar 1/2 cup water 1/2 cup rum Prepare Syrup: In small saucepan, bring sugar and water to a boil, stirring occasionally. Remove from heat; add rum. Spoon over warm bread. (For more penetration, puncture bread with fork.) Serve warm or cold. 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 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. GRECIAN SWEET BREAD - ------------------- This tender bread is almost as rich as a cake and keeps well. It may be made completely in the bread machine or braided and baked in a conventional oven. INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups sugar 3 T 2 T salt 1 1/2 tsp 1 tsp milk (80 deg) 1/2 cup 1/3 cup oil (80 deg) 1/4 cup 3 T egg (room temp) 2 1 anise extract 1 tsp 3/4 tsp SETTING Sweet Bread MEDIUM 2 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add the chopped almonds: 1/4 cup for the ABM-100, 3 tablespoons for the ABM-300/350. ------------------------------ From: dee@lamont.ldgo.columbia.edu Subject: gluten source My DAK finally arrived and so far the results have been wonderful! Moving along through new recipes, I have been unable to locate a source for gluten, as required for the oatbran breads (in addition to using bread flour). I have seen at least two other requests for sources of gluten, but failed to see any responses. (I've tried food stores, food specialty stores, health food stores & bakeries). Please, where does one purchase gluten? Many thanks! ------------------------------ End of bread Digest [Volume 2 Issue 6] **************************************