From: bread-Request@onion.rain.com
To: jeff@onion.rain.com
Precedence: bulk
Subject: bread Digest V2 #15
Reply-To: bread@onion.rain.com
Date: Wed, 31 Jul 91 09:58:39 -0700
Sender: bread@onion.rain.com

bread Digest	Wednesday, 31 Jul 1991
		Volume 2 : Issue 15

   Send submissions to "bread@onion.rain.com"
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   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 list delays.  (Jeff Beadles)
    Gooey hole problem continued...  (Bruce M. Binder)
    Gooey holes, cont'd (Bruce M. Binder)
    low fat recipes (Jane Marcus)
    HI! (Dorothy)
    Chicago Style Pizza (Bruce Hill)
    Request: Bagel Recipes (Roberta Jean Long)

------------------------------------------------------------

From: jeff@onion.rain.com  (Jeff Beadles)
Subject: Bread list delays.

Sorry for the list delays.  Between a vacation, and connecting onion.rain.com
to the internet, I've been swamped.

I should be able to get the lists out much more timely now.

Also, as a side note, there are now over 250 people on the list.

	-Jeff


---------------

From: bruceb@lccsd.sd.locus.com (Bruce M. Binder)
Subject: Gooey hole problem continued...

Breadsters:

I have been having problems with gooey holes in the center of
loaves of bread made with my Welbilt Autobakery (dome top unit).

Synopsis:

Machine worked fine when I originally got it.
Later, same recipes had small gooey uncooked hole in center.
Gooey hole got bigger.
No authorized service centers in San Diego anymore.
Sent machine to Welbilt.
They sent back same or different unit, refurbished.
Worked worse than ever.
Welbilt said they sent it to their service company.
Service company changed.
I sent the unit to the new service company, they paid shipping.

Latest:

I got a brand new unit via UPS a few days ago.  There was no letter
of explanation and no charge.  I assume it is a brand new unit
because the invoice says "new unit" on it and the machine is in a
brand new box.  I have not tried it out yet; I plan to tonight.  I
will post the results to this mailing list.

<bruceb>
 ___  __  __  ___
(  ,)(  \/  )(  ,)  Bruce M. Binder                   (619) 587-0511
 ) ,\ )    (  ) ,\  Locus Computing Corporation     bruceb@locus.com
(___/(_/\/\_)(___/  San Diego, California      ...!ucsd!lccsd!bruceb

------------------------------

From: bruceb@lccsd.sd.locus.com (Bruce M. Binder)
Subject: Gooey holes, cont'd

Breadsters:

My latest results in the gooey hole saga: negative.  The latest
loaf of bread I made has a gooey hole in the center.  I got a brand
new machine from the folks at Welbilt's authorized service
company.  It is model ABM-100-3 (note the "-3").  The baking pan
has no removable dough hook in the side.  The sides of the pan have
slight indentations instead.  With my original machine, the bread
came out fine for the first several loaves.  This machine didn't
even work the first time.

I am about ready to concede that the machine just can't make some
of the recipes in the DAK recipe book.  I thought DAK tested them
all thoroughly but maybe there really is some hidden difference
between the DAK machine and the Welbilt.

If anyone else has had this problem and knows more about this than
I, please post your findings or email them to me.  I don't know
what else to try.

<bruceb>
 ___  __  __  ___
(  ,)(  \/  )(  ,)  Bruce M. Binder                   (619) 587-0511
 ) ,\ )    (  ) ,\  Locus Computing Corporation     bruceb@locus.com
(___/(_/\/\_)(___/  San Diego, California      ...!ucsd!lccsd!bruceb

------------------------------

From: Jane Marcus <janem@hpfcls.fc.hp.com>
Subject: low fat recipes

While I don't identify myself as a health food nut, I am interested in
decreasing the amount of fat in the things I eat.  Since I eat a lot of
bread, I've been experimenting with recipes that have low fat content
(no fat is best, but otherwise less than 1 Tablespoon).  I'm building a
collection of these and would be interested in any others that you might
know of.

I've haven't got time now to submit all of the recipes I use, maybe if
anybody is interested, I'll submit more later.  They're ones I sort of 
made up from looking at other recipes and from what I remember about how my 
mother used to make bread (she did it the hard way though :-).  I 
don't notice the "missing" fat.  I also have gotten into the habit of
using fruit concentrate instead of sugar or honey.  I think fruit
concentrate is pretty good stuff; I get it at my local food co-op, and
it is made from pineapple and pear concentrates.  It has roughly the same 
consistency as honey and it is lower in calories (and I would guess is
better for you, although I have no scientific data on this).  The fruit
concentrate is slightly less sweet than honey I think, so if you want to
substitute honey for fruit concentrate in the recipes, you may get a 
slightly sweeter bread.


Austrian bread
- --------------
(not necessarily authentic, but inspired by the memories of great bread
 that I used to eat every day when I lived in Austria.)

2 1/2 t yeast
1 1/3 cup bread flour
2/3 cup rye flour
1/3 cup wheat germ
2 T gluten
1 t salt
1/4 t ground allspice
1/4 t rosemary
1/2 T oil
3 T fruit concentrate (may be able to substitute honey)
1 cup water (plus 1 T if at high altitude)

use white bread setting, light



Banana oat bran bread
- ---------------------

2 1/2 t yeast
1 1/2 cup bread flour
1 cup whole wheat flour
3/4 cup oat bran
2 T gluten
1/2 t poppy seed (optional)
1/2 t nutmeg (optional)
1 t salt
1 1/2 T molasses
2 T fruit concentrate (may be able to substitute honey)
1 cup ripe bananas (about 2 medium bananas)
1/2 cup water (plus 1 T if at high altitude)

use white bread setting, light


Jane Marcus
janem@hpfcls.fc.hp.com


------------------------------


From: ken@csufres.CSUFresno.EDU (Dorothy)
Subject: HI!


Hi, Everyone,
     I just found this neat list and thought I would like to 
     get acquainted.  We were in Portland the month of June
     to visit our Mom and son, Steve.  Steve got a bread
     machine from us for Christmas (Welbilt) and has been
     using the machine almost everyday since then.  Ken and
     Steve are both diabetics so we thought it would be a
     good thing to be able to make different kinds of breads
     without having all the sugar found in commercial products.
     Ken liked the bread Steve made so much that he decided
     he would like to have one for his birthday - so I bought
     him a Regal/Hitachi (at least the Regal looks like a 
     twin to the Hitachi and are made by the same company).  
     Well, he took to it like a duck takes to water.  While 
     we were in Portland, Ken made 20 loaves to leave in Mom's 
     freezer.  He made all kinds -
     Hidden Valley, plain white, sourdough, German black,
     Pumpernickel, orange, lemon, cinnamon, walnut, dill,
     you name it - he made it.
     We have been back in Fresno since June 10th and he is
     still going strong (grin).  As our son, MIke, says:
                 A Man and His Bread Machine.  
     Anyway, I would like to share some of the more successful 
     recipes with the group.  I think my first contribution
     will be my favorite - Hidden Valley bread.  

                               More Later,

                                 Dorothy


          *----------------*------------------*
          :        __     __     "==========> :
          :       `  '---`  '    "  Bread   > :
          :      `  *     *  '   "    is    > :
          *       `   (^)   '    "   Nice!  > :
          :        \   u   /     "==========> :
          : / \-----((>=<))------"\           :
          : \ '____  /   \  ____`"/           :
          :       : (  +  ) :    "            :
          *      /    /-\    \                :
          :   --\^   /   \   ^/--,            :
          :   `___'         `___/Dot          :
          *----------------*------------------*
ken@csufres.csufresno.edu




------------------------------

From: dannet!bruce@uunet.UU.NET (Bruce Hill)
Subject:  Chicago Style Pizza


Several years ago the Frugal Gourmet had a show about the foods of
Chicago.  He gave out the recipe for the pizza dough used by the 
original "Numero Uno" pizzeria.  We have made these pizzas many
times and they are the best!

The most difficult part of pizza construction is making the dough.
Now that we have a bread maker (DAK) I decided to see if the dough
could be made in the bread maker.  Verdict: It works great!

Here's the recipe:

   ____________________
  /                    \
 / Chicago Style Pizza  \____________________________________________________
/                                                                            \
|                                                                            |
|  Makes two 10-inch deep-dish pizzas.                                       |
|                                                                            |
|  Activate 1 package yeast in 1 cup of tepid (105-115F) water.              |
|                                                                            |
|  Into the breadmaker put:                                                  |
|                                                                            |
|  2 3/4 cups flour                                                          |
|  1/4   cup  corn meal                                                      |
|  1/4   cup  salad oil (peanut or canola works good)                        |
|  2     Tbs  olive oil                                                      |
|                                                                            |
|  Add the water/yeast mixture.                                              |
|                                                                            |
|  Start the bread maker in Manual/White Bread mode.                         |
|                                                                            |
|  When the bread maker completes the fermentation and turns off,            |
|  punch down the dough and let it rise a second time.                       |
|  Total time is approximately 4 hours.                                      |
|                                                                            |
|  Divide the dough into two equal parts.  Spread the dough in two 10-inch   | 
|  cake pans and up the sides.  Cover the dough with slices of mozzarella    |
|  cheese.  DO NOT USE GRATED CHEESE!  The cheese slices will melt into the  |
|  dough when the pizza is baked and will provide a barrier from the         |
|  toppings so that the crust will not get soggy.  Drain two 28 oz. cans     |
|  of Italian Style whole peeled pear tomatoes (we used Progresso) into      |
|  a strainer or colander.  Remove the ends of the tomaotes with a knife.    |
|  Squish with fingers or chop the tomatoes with a knife into smaller        |
|  pieces and drain off all of the juices.  Be careful - they squirt.        |
|  Be sure to press out all of the juices or else your pizza will get soggy. |
|  Place the tomatoes on top of the mozzarella.  Add salt, chopped garlic,   |
|  basil and oregano.  Top your pizzas with any of the following:            |
|  salami, green pepper, onions, sausage, pepperoni, olives, mushrooms,      |
|  etc....  Dust the top the pizza with fresh grated parmesean or            |
|  romano cheese.                                                            |
|                                                                            |
|  Bake for 35-40 minutes at 375F.                                           |
|                                                                            |
|____________________________________________________________________________|


Enjoy!
  
Bruce T. Hill          Danford Corp.               voice: (213) 514-9334 
Project Manager        350 W. 5th St.              FAX:   (213) 831-0454
uunet!dannet!bruce     San Pedro, CA 90731 USA

------------------------------

From: Roberta Jean Long <rl27+@andrew.cmu.edu>
Subject: Request: Bagel Recipes

Hi
Does anyone have a recipe where you can make the dough in the bread maker?

bert
rl27@andrew.cmu.edu

------------------------------

End of bread Digest [Volume 2 Issue 15]
***************************************