Author Topic: Trail doughs in the Universal Bread Maker..any ideas?  (Read 20682 times)

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Offline Moondance

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Re: Trail doughs in the Universal Bread Maker..any ideas?
« Reply #125 on: July 08, 2011, 05:48:59 PM »
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Regina,

Glad to hear you also found a UBM or “back to the future machine”.   Your UBM does look in good condition.  The lid doesn’t really matter if you don’t want to proof the dough in the UBM.  Did you get the instruction book with the UBM?  If you didn’t and want any recipes from the book, I can post them for you.  The recipes are bread recipes. 

So far I really do love the UBM machine.  It seems to mix the dough gently.  I haven’t tried mixing any one dough ball doughs so far.  I think I have mixed about 1200 grams of dough so far in different attempts for two  16" pizzas.  If you don’t want to use that much of dough at one time, you could always divide and then freeze some dough.  I think you can use your regular dough.

I will be watching how you like your UBM and the doughs you make and your final pizzas.

Congrats!   

Norma

I have been mixing for two 15" pizzas so I'll probably experiment with that some.  I did not get the instruction book with it.  I wish I did.  I wonder if they can be found on line.  I may do a little searching on that.  I'd love to see one of the bread recipes when you have time.  Thank you for offering.
Regina

"Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul."
John Muir


Offline norma427

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Re: Trail doughs in the Universal Bread Maker..any ideas?
« Reply #126 on: July 08, 2011, 06:18:28 PM »

 I'd love to see one of the bread recipes when you have time. 

Regina,

At post 11 http://www.pizzamaking.com/forum/index.php/topic,13668.msg137118.html#msg137118  I posted this recipe for 4 loaves of bread from the recipe book.  Peter then helped me figure out a formula using manteca for the Lehmann dough.

As for the amounts of bread to be made in the Universal it says the No. 4 “Universal” has a capacity of from two to six loaves of bread.  It also tells about using a sponge.  One of the basic recipes for bread in the booklet says” Milk and Water Bread: 4 loaves.  1 pint scaled milk, 1 cake compressed yeast, 2 teaspoons salt, 1 pint warm water, 1 tablespoon lard 1 tablespoon butter, 1 tablespoon sugar, 3 quarts of flour. 

A little later tonight I will post more recipes if you want.

Norma
Always working and looking for new information!

Offline norma427

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Re: Trail doughs in the Universal Bread Maker..any ideas?
« Reply #127 on: July 10, 2011, 06:45:15 AM »
Regina,

These are some of the instructions and recipes for my UBM machine.  The number 4 “Universal” has a capacity of from two to six loaves of bread.  The number 8 “Universal” has a capacity of from four to six loaves.

Awarded the Gold Medal St. Louis Exposition, 1904

The “Universal” does the Mixing and Kneading of the dough in Three Minutes

The dough is not touched by the hands at all.

Twenty to thirty minutes of the work of hand Kneading is done in three minutes.

The Kneading is done scientifically, and the bread is much better than when Kneaded by hand.

The “Universal” mixes and kneads the dough with scientific accuracy, thoroughly and evenly mixing all the ingredients, so that each particle of flour is covered with a film of moisture, and , expanding, is thus more easily permeated by the heat in baking.

Thus every particle of starch is burst by the heat and so becomes digestible.

Imperfectly kneaded bread is full of unbroken starch cells.  That is why it is indigestible.

Bread made in the “Universal” is perfectly knead, free from unbroken starch cells, and there-fore entirely digestible.   

Milk and water bread (4 loaves)

1 pint scaled milk
1 cake compressed yeast
1 teaspoon sugar
1 pint water
1 teaspoon salt
3 quarts sifted flour

Put into a quart measure the milk and, when cooled to luke warm, fill up with luke warm water.  From this quart of liquid take ˝ cup and dissolve in the yeast.  Then pour the remainder of the quart of liquid into the Bread make and add the salt, sugar, and flour.

Shortening can be added, but it should be put into the quart measure before filling it up with the warm water.

Milk Bread
Proceed as above, using all milk instead of milk and water.

Milk Bread 4 loaves

1 quart scalded milk
1 cake compressed yeast
2 tablespoons of sugar
3 tablespoons lard
1 tablespoon salt
3 quarts sifted flour

Put into the quart measure the lard, salt and 1 cup boiling water.  Fill it up with scalded milk.  Let cool till luke warm.  Stir and pour into the Bread Maker, keeping back just enough of the liquid to thoroughly dissolve the yeast.

Add the dissolved yeast to the other liquids in the Bread Maker and lastly the sifted flour.

Rolls

Scalded Milk
1 cake compressed yeast
2 teaspoons sugar
3 tablespoons butter
1 teaspoon salt
3 quarts sifted flour

Put into the quart measure the shortening, sugar, salt, and fill it up with scalded milk.  When cooled to a luke warm temperature, pour into the Bread Maker, keeping back about ˝ cup of the liquid in which to dissolve the yeast.  Pour the dissolved yeast also into the Bread Maker and add lastly the flour.

The “Universal” Break Maker will make anything that is raised with yeast.

If you want the recipes for Entire Wheat bread, Rye Bread, Raised Doughnuts, or Plain Water Bread, let me know and I will type out the recipes.

Norma
Always working and looking for new information!