Re: My new bread maker... and chicken broth!

[Guest guest]

> I even had to take the temperature of my hot water on the starter

> loaf. I wonder how they did it before thermometers ;P

They didn't, and you don't need to. Yeast runs at about the same temperature

as babies do - about 37 deg C. Too hot and you have a serious problem, too

cold and it works a little slowly. Use any of the standard tricks to check

the temperature of a baby's bottle.

>

> I'm also wondering about chicken broth. This is probably a stupid

> question.... but I have no clue how you make your own. Could someone help me

> out?

1) Take chicken bones, skin, leftovers. Put in saucepan, cover with

water, boil slowly for an hour, sieve.

2) Buy a stock cube.

Cooking is only a black art if you want to make it so.

Ian

(Who cooks anything that doesn't involve eye of newt, toe of frog, choux

pastry or other magic ingredients)

>

> Thanks all

>

>

>

>

>

> For more information regarding thyroid cancer visit www.thyca.org. If you do

not wish to belong to this group, you may UNSUBSCRIBE by sending a blank email

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>

>

>

[Guest guest]

> I just bought myself a breadmaker... kind of wish I could have

gotten one

> *before* I started the LID so I could have played with it, but my

first loaf

> turned out ok... so I guess I somewhat have the hang of it.

>

> I'm looking through the little recipe book, and I'd love to try

some of the

> recipes in here, but most of them call for butter or margarine.

Anybody have

> any ideas for something I can substitute? Some also call for

eggs... just

> use egg whites? Or will that screw the bread up at all? Bread sure

is

> complex. I even had to take the temperature of my hot water on the

starter

> loaf. I wonder how they did it before thermometers ;P

>

> I'm also wondering about chicken broth. This is probably a stupid

> question.... but I have no clue how you make your own. Could

someone help me

> out?

>

> Thanks all

>

[Guest guest]

http://www.fatfree.com/recipes/breads-machine/

has a bunch of fat free bread machine recipes - many of which work on

the LID. Also a simple bread recipe will contain flour, salt, yeast,

sugar and water.. thats what I use mostly...

do a google search on bread machine recipes and you'll get many...

>

> I'm also wondering about chicken broth. This is probably a stupid

> question.... but I have no clue how you make your own. Could

someone help me

> out

I take a chicken, take out the inners and boil it with a few herbs

and plain salt until the meat is cooked and falling off the bone.

Take out the bird (save the meat for other things) and strain the

broth.. you're good to go..

barb

[Guest guest]

As Ian says, the water should be like for a baby's bottle. I don't

obsess about it, just use reasonably warm water.

However -- I make whole wheat bread (with some other stuff in it) and

my machine's w.w. cycle has a few minutes of pre-heat built in. I

usually use the time-delay feature anyway. So I just put in whatever

comes out of the cold water tap. I put things in before going to bed

and set the time to finish at a convenient hour in the morning.

If you use time-delay, you have to be sure to keep the yeast separated

from the water and (I think) the salt. I put the salt and olive oil

and sugar in the water, then the flour and other dry ingredients are

enough to cover it up, then perch the yeast on top.

My recipe:

Whole Wheat Plus Bread

1lb loaf for bread machine

7-1/2 oz water

2 TBS olive oil

1/4 c brown sugar

1-1/2 tsp salt

2 TBS dry milk

2-1/4 c whole wheat flour

1/2 c rye flour

about 4-5 tsp vital wheat gluten

about 4-5 tsp wheat germ

about 4-5 tsp oat bran

2-1/4 tsp yeast

Put ingredients in bread machine according to directions for your

machine. Use whole wheat bread cycle.

Alternate: use dough cycle. Remove dough, knead lightly, form, and let

rise until doubled in size (about an hour in a warm place). Bake at

350°.

Dinner rolls - about 20 minutes

Small loaf - about 30 minutes

For low iodine diet: use regular sugar, non-iodized salt, and omit dry

milk.

I sincerely hope I've got it right this time -- on previous tries to

give out the recipe I've left something out!

bj

[Guest guest]

> > asked:

> > I'm also wondering about chicken broth. This is probably a stupid

question.... but I have no clue how you make your own. Could someone

help me out?

>

> 1) Take chicken bones, skin, leftovers. Put in saucepan, cover with

water, boil slowly for an hour, sieve.

> 2) Buy a stock cube.

>

Stock cubes & powder in the US are mostly salt -- the first ingredient

listed on my jar -- so I wouldn't use it on LID (since we don't really

KNOW what kind of salt).

I add roughly (very roughly) chopped veggies to the pot (LARGE pot) --

onion (including skins, which give it more colour, but I leave out the

knot part on the end), carrots, celery (with leaves if they're on the

stalks), garlic, some assorted seasonings (but I don't salt my stock).

I generally cook it all for 2-3 hours on a slow simmer.

I use 2-3 layers of cheesecloth in a colander to strain; after the

liquid drips through I twist up the cloth and squeeze out as much as

possible, then drop the whole pack of solids in the trash (we don't

sort trash & garbage here). I don't bother to retrieve even any of

the meat off the bones -- it's had all its goodies boiled out anyway;

If I want chicken chunks in soup, I use other chicken that hasn't been

cooked to death. It may take more than one batch to drain

it all due to the amount of solids and the size of my colander.

Then I boil down the broth for easier storage. I freeze in small lots.

You can make plain vegetable stock the same way, just leave out the

chicken parts.

bj

[Guest guest]

Thought milk in any form was a no-no for LID.

Bette

TT 12/02 pap w/fol var

RAI 4/24/02 60 mCi

TBS 4/30/04 CLEAN!!!

--- bj wrote:

> As Ian says, the water should be like for a baby's

> bottle. I don't

> obsess about it, just use reasonably warm water.

>

> However -- I make whole wheat bread (with some other

> stuff in it) and

> my machine's w.w. cycle has a few minutes of

> pre-heat built in. I

> usually use the time-delay feature anyway. So I just

> put in whatever

> comes out of the cold water tap. I put things in

> before going to bed

> and set the time to finish at a convenient hour in

> the morning.

>

> If you use time-delay, you have to be sure to keep

> the yeast separated

> from the water and (I think) the salt. I put the

> salt and olive oil

> and sugar in the water, then the flour and other dry

> ingredients are

> enough to cover it up, then perch the yeast on top.

>

> My recipe:

> Whole Wheat Plus Bread

> 1lb loaf for bread machine

>

> 7-1/2 oz water

> 2 TBS olive oil

> 1/4 c brown sugar

> 1-1/2 tsp salt

> 2 TBS dry milk

> 2-1/4 c whole wheat flour

> 1/2 c rye flour

> about 4-5 tsp vital wheat gluten

> about 4-5 tsp wheat germ

> about 4-5 tsp oat bran

> 2-1/4 tsp yeast

>

> Put ingredients in bread machine according to

> directions for your

> machine. Use whole wheat bread cycle.

>

> Alternate: use dough cycle. Remove dough, knead

> lightly, form, and let

> rise until doubled in size (about an hour in a warm

> place). Bake at

> 350°.

> Dinner rolls - about 20 minutes

> Small loaf - about 30 minutes

>

> For low iodine diet: use regular sugar, non-iodized

> salt, and omit dry

> milk.

>

> I sincerely hope I've got it right this time -- on

> previous tries to

> give out the recipe I've left something out!

> bj

>

>

>

__________________________________________________

[Guest guest]

Yep, it is, Bette - I think you just missed the part at the bottom

where she wrote " For low iodine diet: use regular sugar, non-iodized

salt, and omit dry milk. " :-)

Cheers,

Alisa

> > As Ian says, the water should be like for a baby's

> > bottle. I don't

> > obsess about it, just use reasonably warm water.

> >

> > However -- I make whole wheat bread (with some other

> > stuff in it) and

> > my machine's w.w. cycle has a few minutes of

> > pre-heat built in. I

> > usually use the time-delay feature anyway. So I just

> > put in whatever

> > comes out of the cold water tap. I put things in

> > before going to bed

> > and set the time to finish at a convenient hour in

> > the morning.

> >

> > If you use time-delay, you have to be sure to keep

> > the yeast separated

> > from the water and (I think) the salt. I put the

> > salt and olive oil

> > and sugar in the water, then the flour and other dry

> > ingredients are

> > enough to cover it up, then perch the yeast on top.

> >

> > My recipe:

> > Whole Wheat Plus Bread

> > 1lb loaf for bread machine

> >

> > 7-1/2 oz water

> > 2 TBS olive oil

> > 1/4 c brown sugar

> > 1-1/2 tsp salt

> > 2 TBS dry milk

> > 2-1/4 c whole wheat flour

> > 1/2 c rye flour

> > about 4-5 tsp vital wheat gluten

> > about 4-5 tsp wheat germ

> > about 4-5 tsp oat bran

> > 2-1/4 tsp yeast

> >

> > Put ingredients in bread machine according to

> > directions for your

> > machine. Use whole wheat bread cycle.

> >

> > Alternate: use dough cycle. Remove dough, knead

> > lightly, form, and let

> > rise until doubled in size (about an hour in a warm

> > place). Bake at

> > 350°.

> > Dinner rolls - about 20 minutes

> > Small loaf - about 30 minutes

> >

> > For low iodine diet: use regular sugar, non-iodized

> > salt, and omit dry

> > milk.

> >

> > I sincerely hope I've got it right this time -- on

> > previous tries to

> > give out the recipe I've left something out!

> > bj

> >

> >

> >

>

>

> __________________________________________________

>

[Guest guest]

It is.

See LID adjustments at bottome of recipe.

bj

Re: My new bread maker... and chicken broth!

> Thought milk in any form was a no-no for LID.

>

> Bette

> TT 12/02 pap w/fol var

> RAI 4/24/02 60 mCi

> TBS 4/30/04 CLEAN!!!

>

>

>

> --- bj wrote:

> > As Ian says, the water should be like for a baby's

> > bottle. I don't

> > obsess about it, just use reasonably warm water.

> >

> > However -- I make whole wheat bread (with some other

> > stuff in it) and

> > my machine's w.w. cycle has a few minutes of

> > pre-heat built in. I

> > usually use the time-delay feature anyway. So I just

> > put in whatever

> > comes out of the cold water tap. I put things in

> > before going to bed

> > and set the time to finish at a convenient hour in

> > the morning.

> >

> > If you use time-delay, you have to be sure to keep

> > the yeast separated

> > from the water and (I think) the salt. I put the

> > salt and olive oil

> > and sugar in the water, then the flour and other dry

> > ingredients are

> > enough to cover it up, then perch the yeast on top.

> >

> > My recipe:

> > Whole Wheat Plus Bread

> > 1lb loaf for bread machine

> >

> > 7-1/2 oz water

> > 2 TBS olive oil

> > 1/4 c brown sugar

> > 1-1/2 tsp salt

> > 2 TBS dry milk

> > 2-1/4 c whole wheat flour

> > 1/2 c rye flour

> > about 4-5 tsp vital wheat gluten

> > about 4-5 tsp wheat germ

> > about 4-5 tsp oat bran

> > 2-1/4 tsp yeast

> >

> > Put ingredients in bread machine according to

> > directions for your

> > machine. Use whole wheat bread cycle.

> >

> > Alternate: use dough cycle. Remove dough, knead

> > lightly, form, and let

> > rise until doubled in size (about an hour in a warm

> > place). Bake at

> > 350°.

> > Dinner rolls - about 20 minutes

> > Small loaf - about 30 minutes

> >

> > For low iodine diet: use regular sugar, non-iodized

> > salt, and omit dry

> > milk.

> >

> > I sincerely hope I've got it right this time -- on

> > previous tries to

> > give out the recipe I've left something out!

> > bj

> >

> >

> >

>

>

> __________________________________________________

>

[Guest guest]

I have not tried these recipes in my bread machine but I think they should work.

They are from an old cookbook I have (25 years) called Ten Talents by J.

Hurd, D.C. and lie Hurd, B.S. I think the book is still in print and you can

find it in health food stores. Many recipes call for molasses which is a no-no

so use sugar instead.

Wheat Bread:

1 Cup warm water

1 pk. dry yeast

1 Tbs. honey

1 Tbs. molasses (sub sugar or brown sugar here)

1 tsp. salt

3 Cup whole wheat flour or mixed flours

2 tsp. lecithin

says it makes one large or two small loafs.

One Loaf Recipe for Children (we can do this):

1 Cup warm water

1 T honey

1 T oil

1 Cup Whole Wheat flour

1 pkg. yeast

1 t salt

1/2 Cup oatmeal uncooked

2 T wheat germ

Good Luck to you. I have more if you would like.

Lynn

TT 5/14/02 pap cancer

I don't know what things mean yet so I cant tell you much about my ca. Have not

gone to hypoville yet.

My new bread maker... and chicken broth!

I just bought myself a breadmaker... kind of wish I could have gotten one

*before* I started the LID so I could have played with it, but my first loaf

turned out ok... so I guess I somewhat have the hang of it.

I'm looking through the little recipe book, and I'd love to try some of the

recipes in here, but most of them call for butter or margarine. Anybody have

any ideas for something I can substitute? Some also call for eggs... just

use egg whites? Or will that screw the bread up at all? Bread sure is

complex. I even had to take the temperature of my hot water on the starter

loaf. I wonder how they did it before thermometers ;P

I'm also wondering about chicken broth. This is probably a stupid

question.... but I have no clue how you make your own. Could someone help me

out?

Thanks all