Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!watmath!clyde!burl!hou3c!hocda!houxm!ihnp4!inuxc!pur-ee!uiucdcs!uicsg!patel From: patel@uicsg.UUCP Newsgroups: net.cooks Subject: Re: Cusinart (sp) - (nf) Message-ID: <5727@uiucdcs.UUCP> Date: Fri, 17-Feb-84 22:49:24 EST Article-I.D.: uiucdcs.5727 Posted: Fri Feb 17 22:49:24 1984 Date-Received: Mon, 20-Feb-84 07:12:10 EST Lines: 25 #R:umcp-cs:-488000:uicsg:4400014:000:1227 uicsg!patel Feb 17 12:33:00 1984 "With a pair of good hands, don't need a Cuisinart....etc" I disagree. I had been making bread by hand for four years then switched to Cuisinart. There is no way I will go back to hand kneading. Here are some of the reasons: 1. You cannot evenly mix a bunch of different dry ingredients by hand. I have always used in my breads Whole wheat flour, wheat germ, soy flour, dry milk and wheat gluten. 2. I like to add finely chopped nuts and seeds in our bread; food processor chops the nuts to the desired degree of coarseness. 3. I like to add raisins to our bread but CHOPPED not whole, since I would like the yeast to use some of the raisin sugars. The yeast will not utilize raisins easily if left whole. 4. By running the metal blade of the food processor through whole wheat flour (before adding any liquids) seems to improve the texture of the bread. The supermarket whole wheat flour is too coarse for a good bread and a good food processor can make it finer. So if you like plain white bread you may not need a food processor, but if you like interesting breads then a food processor is worth it. -Janak Patel, Coordinated Science Lab, Univ. of Illinois.