Date: Sat, 7 Aug 1999 09:26:24 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n038 -------------- 001 - Lobo Subject: diastatic malt Date: Sun, 25 Jul 1999 12:13:23 -0600 I just use malted milk powder. --------------- MESSAGE bread-bakers.v099.n038.2 --------------- From: "Drora Kemp" Subject: New Oven Question Date: Thu, 29 Jul 1999 15:39:20 -0400 I have just bought, and received a new oven, an electric convection/regular Thermador. Any peculiarities re bread baking in that oven? In general - is the convection method any good for bread baking? Thanks - Drora (determined to use my new oven this weekend despite the fact that it's so hot here in New York that I can bake my bread on the porch) --------------- MESSAGE bread-bakers.v099.n038.3 --------------- From: Bev Carney Subject: diastolic malt Date: Sun, 25 Jul 1999 07:49:09 -0500 Glory of Niagra, Canada wrote that she is looking for diastolic mart. I found another source for diastolic malt and it's cheaper than King Arthur. But I don't know if they ship to Canada or not. The name is TADCO/NIBLACK and their phone number is 1-800-724-8883 Good luck. I have also read that you can get a version of malt from home brewing laces that works for bread, but I can't remember what kind it is. Perhaps someone else knows? Bev C --------------- MESSAGE bread-bakers.v099.n038.4 --------------- From: Andie Paysinger Subject: diastatic malt Date: Sun, 25 Jul 1999 21:01:56 -0700 Cookwares carries the Lora Brody Bread Dough Enhancer, (also sourdough enhancer and dough relaxer. just click here - http://cookswares.com/dough.htm and it will take you to th e correct page in their online catalog. I have purchased from this company via their regular catalog for years. Their prices are good and the service is excellent. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v099.n038.5 --------------- From: Reggie Dwork Subject: sourdough waffles Date: Thu, 29 Jul 1999 09:59:47 -0700 * Exported from MasterCook * Sourdough Waffles Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Info/Tips Sourdoughs Bread Bakers Mailing List Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Waffles made with sourdough are light and crisp whether baked as Belgian or traditional waffles. They're perfect for topping with fruit and are especially nice because they require far less fat, only a couple tablespoons of oil or melted butter in a large recipe. They smell great, like bread. There's hardly need for a recipe; almost anything works. You can make them without milk; you can beat the egg whites separately or just throw in the whole eggs; they will still be light. Use whole wheat or multigrain or white flour. The batter can sit for quite a while or be used right away, just be sure to add the soda just before baking. Basically, you add milk and eggs and a little oil or melted butter to your basic sourdough sponge (this may be leftover from a bread recipe.) I'd use 1 egg and 1 Tbsp oil for one cup of sponge; double that for two cups of sponge. Then add enough flour to make the waffle batter consistency. Let it sit to bubble some more. Just before using the batter, add the soda, 1/2 to 1 tsp, depending on whether the amount batter and whether it contains buttermilk. The soda mixes in more readily if you first dissolve it in a small amount of water. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n038.6 --------------- From: "tom" Subject: bread from beer ... Please read it may not be what you think ... Date: Sun, 25 Jul 1999 20:11:09 -0400 hi all this is my first post to the list ... I have a challenge for all of you ... kind of a test to see how hard core bread makers you are ... just kidding but it is a pretty hard core question ... I am a beer brewer .. I actually run http://www.cuy.net/beer and the beer mailing list ... anyway I am making a batch of all grain beer .. .this is done by adding 2 row belgian wheat to 180 degree water to change the starches into sugars ... for beer we use the water and filter out the grains and then wach the grains to get the remaining sugars off of the husks ... leaving behind about 5 galons of grains ... it tastes and smells great ... well this is the deal I would like to use this grain to make bread ... say a whole wheat grainy type of bread by mixing say these grains and whole wheat flour ... maybe some bread flour and whatever else ... does anyone have a recipe for this? or some suggestions on how to do this? could you please send me some suggestions or at least cc tom@cuy.net ... I will try to check this list but sometimes because of my workload I dont get a chance to wade through this great list you have here ... OK part two of my question: I also have left over yeast ... this is liquid yeast and probably is a much higher quality of yeast than the typical dry bread yeast ... so I would like to use this also ... again if you have any suggestions please cc me at tom@cuy.net .... thanks ... Regards, Tom owner of the recipe mailing list http://www.cuy.net/recipe P.S. Please buy something at my new bookstore http://www.cuy.net/books or my new mall http://www.cuy.net/mall at least check them out and tell me what you think! and for mailing lists and such http://www.cuy.net --------------- MESSAGE bread-bakers.v099.n038.7 --------------- From: Reggie Dwork Subject: Rosemary's Christmas Stollen Date: Thu, 29 Jul 1999 09:59:09 -0700 * Exported from MasterCook * Christmas Stollen Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Holidays Italian Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Oz Currants 1 Lb Golden Raisins 1 Lb Chopped Dried Apricots Grated Zest Of 1 Lemon Grated Zest Of 1 Orange 1/2 C Orange Juice 1/2 C Dark Rum 10 Oz Slivered Almonds -- Blanched 10 C White Flour -- Unbleached 1 C Whole Wheat Pastry Flour 1/2 C Wheat Germ 3/4 C Sugar 3 Tbsp Instant Yeast 1 Tsp Grated Nutmeg 1 Tsp Salt 2 1/2 C Very Warm Water 1 C Melted Butter 6 Eggs In a large bowl, mix the dried fruit, zest, juice and rum. Let soak. In a very large bowl, mix the flours, wheat germ, sugar, nutmeg, yeast, salt. Add the very warm milk, melted butter, eggs. Beat and knead until fairly smooth. Knead in the fruit and nuts. Knead until smooth and elastic. Let rise once in the bowl, covered, until doubled. Punch down and divide into two. Let rest 10 minutes. Roll each portion out into an oval about 12 inches long. Brush with melted butter. Fold one long edge over past the middle. Place on a cookie sheet lined with parchment paper. Cover and let rise again until double. Brush with melted butter and bake at 350F about 40 minutes. Cool on a rack. Dust generously with powdered sugar. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 26182 0 0 5626 962 0 5472 0 0 --------------- MESSAGE bread-bakers.v099.n038.8 --------------- From: "Michael Colborne" Subject: Shredded Wheat Bread Date: Thu, 5 Aug 1999 23:17:23 -0300 I'm looking for a recipe for shredded wheat bread. We used to have a baker locally who made a delicious loaf using shredded wheat cereal, but she has retired. Does anyone have a good recipe they would be willing to share? Michael Colborne --------------- MESSAGE bread-bakers.v099.n038.9 --------------- From: G Denyer Subject: Convection, also diastatic malt. Date: Sun, 01 Aug 1999 15:16:27 -0400 First , Thanks to all for the help with the diastatic malt.I now have some. I don't really think that malted milk powder would do the same thing, but, hey, you never know untill you try it. Convection oven, I had my Jenn Air covection/regular oven at Christmas, and love it, it's wonderful for baked goods, cakes, sponges bread, best thing I ever bought. Glory. --------------- MESSAGE bread-bakers.v099.n038.10 --------------- From: "Jenny Hensley" Subject: Request Date: Sun, 1 Aug 1999 10:16:57 -0400 We went to a restaurant in Columbus OH last night called BRIO. We had a bread named "FOCIA"??? I'm not sure of the spelling..Long "I"...Not Foccacia..I'm very familiar with flatbreads..this was cut in the shape of biscotti..the waitress gave me no further info..Anyone know of this or have a recipe..it smelled of wheat, had a light carmel color and probably a blend of italian herbs. Thanks..it was excellent. Jenny --------------- MESSAGE bread-bakers.v099.n038.11 --------------- From: "Glenn" Subject: Holy bread Date: Sun, 1 Aug 1999 22:07:51 -0600 Hi Y'all. I am having a problem as of late. Every loaf of bread now has large, gaping holes in the entire top half or more. If there isn't a hole then the bread is very thin and weak in the middle of each slice, until you get within 1/3 of the bottom. If someone were asking me I would say their yeast is too active but the loaves come out the right height every time and this has never happened before with the same flour and yeast brands. I have a Hitachi machine and I use bread flour. I use Red Star Active Dry. This happens with most recipes. I've tried adding extra gluten, I've tried sifting the presifted flour, I've tried adding some whole wheat flour . . . nothing works. I'm in Colorado at about a 5500 elevation. Any ideas? Thanks, Glenn. --------------- MESSAGE bread-bakers.v099.n038.12 --------------- From: JPellegrino Subject: Cheese and Chile Filled Bread Date: Sat, 31 Jul 1999 19:19:51 -0400 I found this recipe on the Cooking Light website. It sounds good. JoAnn * Exported from MasterCook * Cheese-And-Chile Filled Bread Recipe By : Cooking Light Website Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups bread flour -- divided 1 teaspoon sugar 1 teaspoon salt 1 package dry yeast 1 cup very warm water -- (120-130 deg) 1 tablespoon extra-virgin olive oil Vegetable cooking spray 1/4 cup minced fresh parsley 1/4 cup sharp Cheddar cheese -- shredded 1/4 cup fresh Parmesan cheese -- grated 3 tablespoons minced jalapeno pepper 3 tablespoons minced green onions 1 tablespoon extra-virgin olive oil 1/8 teaspoon pepper 4 cloves garlic -- minced 2 teaspoons water 1 egg white 1 Combine 1 cup flour, sugar, salt, and yeast in a large bowl; stir well. Add 1 cup very warm water and 1 tablespoon oil; stir until well blended. Add 1-1/2 cups flour; stir until a soft dough forms. 2 Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg), free from drafts, 45 minutes or until doubled in bulk. 3 Punch dough down, and roll into a 15- x 10-inch rectangle on a lightly floured surface. Combine parsley and next 7 ingredients in a bowl; stir well. Spread parsley mixture evenly over dough, leaving a 1/2-inch margin around edges. Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch ends and seam to seal. Place roll, seam side down, on a large baking sheet coated with cooking spray. Using a sharp knife, make 1/4-inch-deep diagonal slits 3 inches apart across top of loaf. 4 Cover and let rise in a warm place (85 deg), free from drafts, about 35 minutes or until doubled in bulk. Combine 2 teaspoons water and egg white, and gently brush over dough. Bake at 375 deg for 30 minutes or until loaf is golden and sounds hollow when tapped. Cool on a wire rack. Yield: 1 loaf, 16 servings (serving size: 2 [1/2-inch] slices). Nutritional Information: CALORIES 122 (24% from fat) / PROTEIN 4.4g / FAT 3.2g (SAT 1g, MONO 1.6g, POLY 0.4g) / CARB 18.5g / FIBER 0.3g / CHOL 3mg / IRON 1.3mg / SODIUM 191mg / CALCIUM 43mg >From Cooking Light, Jan/Feb 1994, page 76. Posted to BreadBakers 7/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n038.13 --------------- From: Reggie Dwork Subject: rolls and a bread Date: Thu, 29 Jul 1999 10:00:52 -0700 Sweet Potato Rolls Whole Wheat Bread With Corn And Flax * Exported from MasterCook * Sweet Potato Rolls Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Muffins/Rolls Potatoes Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Cooked, Mashed Sweet Potatoes 1/4 C Butter 1 1/2 Tsp Salt 2 Tsp Grated Nutmeg 5 C Flour 1 Tbsp Instant Yeast 1/4 C Sugar 1 1/4 C Warm Water 1 Egg Glaze: 1 Egg -- Beaten With/ Some Cream In large mixing bowl, add butter to hot mashed potatoes to melt, add salt and nutmeg. Let cool to about 115F. Mix in 2 cups flour, yeast, sugar, water and egg. Mix thoroughly. Gradually add as much of the remaining flour as required to make a soft dough. Knead until smooth and elastic. Let rise in the bowl for until double. Deflate dough. Shape into small balls to make cloverleaf rolls. Place three balls in each cup of well buttered muffin tins. Or shape into rolls as you like. Brush with glaze and (if desired sprinkle with poppy seeds or sesame seeds.) Let rise in pan until puffy. Bake in reheated oven at 400F for about 15 minutes. You may freeze the unbaked rolls in the pans, then put in a cold oven to thaw while oven is heating up. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 962 0 5626 0 0 0 0 0 0 * Exported from MasterCook * Whole Wheat Bread With Corn And Flax Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Sourdoughs Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Sponge: 2 C Fully Frothing And Bubbly Sd Starter 2 C Cool Water 1 C All-Purpose Flour 2 C King Arthur White Whole Wheat Flour For The Dough: 1/4 C Flax Seed Meal 1/3 C Whole Grain Corn Meal -- Note 1 3 Tbsp Oil 1/4 C Honey 4 C King Arthur White Whole Wheat Flour 2 1/2 Tsp Salt Additional Flour -- As Needed Using a rye-whole wheat starter will give this bread a more pronounced tang. Or use a plain white starter for milder flavor. Note 1: (I like Arrowhead Mills Hi-Lysine) Mix sponge ingredients in a large bowl. Cover with a towel or plastic wrap and let sit until very bubbly and doubled in volume. Mix in the flax meal, corn meal, oil and honey. Add the flour gradually until you can't mix by hand any longer. Knead in remaining flour and then knead in the salt in two portions. Form into a ball and let sit for 20 minutes, covered. Knead some more (remember, this is whole wheat and requires good long kneading) until smooth and elastic, adding flour as required. Divide in two and shape into loaves. Brush the loaves completely with oil and place in large (9"x5") oiled pans. Cover with floured towel and let rise until above the pan. Slash tops with three diagonal cuts (straight down; not like baguettes) and put in a preheated and steamed oven at 400F. After 10 minutes, lower heat to 350F. Start checking for doneness at 45 minutes. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 32799 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n038.14 --------------- From: Reggie Dwork Subject: Lora Brody Dough Enhancer Date: Sat, 31 Jul 1999 18:36:03 -0700 You can also get it direct from Lora's web site ... www.lorabrody.com or call 1-888-9BAKEIT (1888-922-5348). Lora is also a member of Bread Bakers!! Here is a recipe from her site that uses both the Bread Dough Enhancer and Bread Dough Relaxer. She also has another product Sourdough Bread Enhancer. * Exported from MasterCook * Soft Pretzels Recipe By : Lora Brody Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Dough: 1 Tbsp Active Dry Yeast 3 C All-Purpose Flour -- Unbleached 1 Tbsp Lora Brody's Bread Dough Enhancer 3 Tbsp Lora Brody's Bread Dough Relaxer 1 1/2 Tsp Salt 1 Tbsp Sugar 3 Tbsp Vegetable Oil 1 C Water -- Note 1 Yield: 12 large pretzels or 18 smaller pretzels Note 1: 1 1/3 cups water to make a soft, supple dough after the first few minutes of the first knead cycle Bread machine method: Place all the ingredients in the bread machine and program for dough, basic dough or manual. Check the dough during the first few minutes of the first knead cycle to correct for flour/water as necessary to make a soft, supple ball. At the end of the final cycle remove the dough to a lightly floured work space. Stand mixer method: use the dough hook. Mix the dry ingredients together on low for 2 minutes. Add enough water to make a supple ball after the first few minutes of kneading on medium speed. Continue kneading on medium speed for 5-7 minutes until the dough is elastic. Cover and allow to rise until double in bulk. Food processor method: use the plastic blade. Add the dry ingredients to the work bowl. With the machine on add the water through the feed tube until a ball forms. Process for 40 seconds. Rest for 5 minutes, then process for 60 seconds. Cover and allow the dough to rise until double in bulk. Punch down the dough, form it into a ball and cover with a clean towel and allow it to rest for 10 minutes. Oil two heavy duty baking sheets. Divide the dough into 12 or 18 equal pieces and shape each one into a rope 12 or 9 inches long. You may have to allow the ropes to relax for several minutes during this process before they will stretch completely. Form each rope into a loose pretzel-shaped knot. Place the pretzels on the prepared baking sheet, cover with a clean towel and allow to rise in a warm place for 30 minutes, or until almost doubled in bulk. To complete: 1 egg white mixed with 1 tablespoon water coarse or Kosher salt Brush the tops of the pretzels with the egg white. Bake for 20 minutes or until deep golden brown. Cool 15 minutes before eating. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n038.15 --------------- From: JPellegrino Subject: Pepper Cheese Bread and Scones Date: Thu, 05 Aug 1999 12:42:43 -0400 These are two I put into MC to try. I have a big box of Quaker Oat Bran I must use soon. JoAnn * Exported from MasterCook * Pepper Cheese Bread - Quaker Oat Bran Recipe By : Quaker Oat Bran Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Quaker Enriched Corn Meal, or Aunt Jemima 2 cups all-purpose flour, (up to 2 1/2 cups) 1 cup Quaker Oat Bran hot cereal -- uncooked 2 teaspoons sugar 1/2 teaspoon pepper, (up to 1 teas) 1 package quick rise yeast 1/8 teaspoon baking soda 1 cup water 1/4 cup skim milk 2 tablespoons margarine 4 ounces low fat cheddar cheese (1 cup) -- shredded Lightly spray 8 x 4 inch loaf pan with vegetable oil cooking spray or oil lightly. Sprinkle sides and bottom with corn meal. In large mixer bowl, combine 1 cup flour , oat bran, sugar, pepper, yeast and baking soda. Heat water, milk and margarine until very warm ( 120 - 103 F ) . Add to dry ingredients; beat at low speed of electric mixer until moistened. Add cheese. Increase speed to medium; continue beating 3 minutes. Stir in enough remaining flour to form a stiff dough. Turn out onto lightly floured surface. Knead 8 to 10 minutes or until dough is smooth and elastic. Roll into 15 x 7 inch rectangle. Starting at narrow end, roll up dough tightly. Pinch ends and seam to seal; place seam side down in prepared pan. Cover; let rise in warm place about 30 minutes or until doubled in size. Heat oven to 375 degrees. Bake 30 to 35 minutes or until golden brown. Remove from pan; cool on wire rack at least 1 hour before slicing. Serve as sandwich bread or as a main meal accompaniment. Makes 16 slices. Nutrition info for each serving ( 1/16th of loaf ): Calories 120, Fat 3 g, Oat Bran 6 g, Protein 5 g, Carb 18 g, Dietary fiber 1 g, Sodium 80 mg, Chol 5 mg Percentage of calories from fat: 24 %. Diabetic Exchanges: 1 starch/brad; 1/2 fat; 1/4 lean meat Posted to Veg Recipe and Bread Bakers 8/99 by JoAnn Pellegrino Recipe from the Quaker Oat Bran Cookbook ISBN 0-88176-706-9 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Raisin Scones - Quaker Oat Bran Cookbook Recipe By : Quaker Oat Bran Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Breads Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon cinnamon 1/3 cup margarine 1 cup Quaker Oat Bran hot cereal -- uncooked 2/3 cup dried apples -- finely chopped 1/2 cup raisins 1/3 cup water 2 egg whites -- beaten Heat oven to 400F. Lightly spray a cookie sheet with vegetable cooking oil spray or oil lightly. Combine flour, sugar, baking powder and cinnamon; cut in margarine until mixture resembles coarse crumbs. Stir in oat bran, apples and raisins. Add combined water and egg whites, mixing just until moistened. Shape dough to form a ball. Turn out onto lightly floured surface; knead gently 6 times. Pat into 9 inch circle on prepared cookie sheet. Score dough into 8 wedges; do not separate. Bake 18 to 20 minutes or until light golden brown. Break apart; serve warm with jelly. Makes 8 scones. Nutrtion information for each serving ( 1 scone ): Calories 280, Fat 9 g, Oat Bran 12 g, Protien 6 g, Carbohydrate 45 g, Dietary Fiber 3 g, Sodium 275 mg, Cholesterol 0 mg. Posted to VegRecipe and Bread Bakers 8/99 by JoAnn Pellegrino Recipe from the Quaker Oat Bran Cookbook ISBN 0-88176-706-9 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n038.16 --------------- From: "J. Mathew" Subject: convection baking / 2 recipes Date: Mon, 2 Aug 1999 06:17:24 -0500 > From: "Drora Kemp" > Subject: New Oven Question > > I have just bought, and received a new oven, an electric > convection/regular Thermador. Any peculiarities re bread baking in that > oven? In general - is the convection method any good for bread baking? Hi Drora, First, convection baking is wonderful for breads (and many other things)! I use it all the time in conjunction with my bread stone and find that it yields a really wonderful browned crust with a nice interior texture. For most normal yeast breads (low sugar content) I would suggest that you bake at about 25 degrees Fahrenheit less than your regular temperature. For example, if your bread normally bakes at 400 degrees Fahrenheit, then I would lower it to 375 when the loaves go in. For regular yeast breads like this I do not find it takes any longer to bake them. I have two convection ovens, and one of them allows me to turn the convection feature off and on with a switch. With this oven I generally leave the convection turned off until the loaves go in, then turn it on. I do think it is important to preheat your baking stone adequately in order to get the full benefit from it -- I preheat mine for about 25-30 minutes before putting bread in, and I'm usually busy doing the last rise at that time anyway so I put the loaves on my oven island and they like the warmth for that. My latest delight in bread-baking is flatbreads (e.g., focaccia, ciabbatta, etc.). I have included my favorite "basic" recipes below -- you can add just about any kind of toppings or additions you like to it to suit your tastes. Enjoy, Joan -- Reply via email to joanm@bigfoot.com Recipe Archive: http://www.geocities.com/Heartland/8098/recipes.html Ciabatta with Olives and Italian Herbs ------------------------------------------------ Makes: 2 loaves Sponge: 1 c. bread flour 2 t. sugar 2-1/2 t. active dry yeast 3/4 c. warm water (approx. 110-120 degrees -- warm to the wrist) Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hours. Bread: Sponge starter (preferably at room temperature) 2-1/2 c. bread flour 1-1/2 c. Italian flour (available from King Arthur Baking Co.) 1 to 1-1/4 c. warm water (approx. 110-120 degrees -- warm to the wrist) 2 t. powdered milk 1/4 t. ground ginger 1/4 t. ground cayenne pepper 2-1/2 t. active dry yeast 1 t. salt 4-6 T. Italian herbs (I like to use a mixture of oregano, basil, and thyme -- you can use fresh, chopped herbs or dried herbs) 2.25 oz. can of sliced ripe olives, well drained 2 T. bread or all-purpose flour Preheat oven to 450 degrees Fahrenheit for at least 30 minutes prior to baking. In a large mixing bowl, combine all bread ingredients (sponge through ripe olives) and knead for 7-9 minutes. Turn dough out onto a floured work surface and divide into two equal portions (you may also make 4 individual-sized bread loaves). The dough will be sticky and soft, so you may wish to flour your hands before working with the dough. Roll each portion into a roughly oval shape approximately 3/4" thick. These breads are more beautiful if they are shaped irregularly. Dust loaves lightly with flour. Place loaves on a baking sheet sprinkled lightly with cornmeal. Let rise for 20-30 minutes until doubled in thickness and puffy. Turn oven temperature down to 425 degrees Fahrenheit (400 if using convection). Bake for 25-27 minutes until loaves are slightly browned on top and sound hollow when tapped. Remove from oven; cool on wire rack. NOTE: these loaves are excellent when used for sandwiches or "quick" pizzas. For sandwiches: slice loaf in half horizontally; toast lightly. Top one half with sandwich filling, place other half on top. Serve. For quick pizzas: brush very lightly with olive oil and other pizza toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables, herbs) and place under broiler until cheese is melted and bubbly. Serve immediately. Flatbread/Focaccia (ideal for Cuisinart) ------------------------------------------------ Yield: 2 flatbreads 2 c. bread flour 1 c. Italian flour (available from King Arthur Baking Co.) 1/4 t. cayenne pepper 1/4 t. ground ginger 1-1/2 t. salt 1 T. sugar 1 T. yeast 3 T. olive oil 1 c. warm water (110-115 degrees Fahrenheit) 2-3 t. corn meal 6 Tbsp. olive oil (approximately) Desired toppings and/or additions (see below) Place baking stone in oven. Preheat oven to 450F for at least 30 minutes prior to baking. Insert metal blade in work bowl of food processor. Add flours, cayenne pepper, ground ginger, salt, and sugar. Pulse to blend. Add yeast and any other ingredient additions (flavors, spices, herbs, etc.). Pulse 5 or 6 times to blend well. Add olive oil and warm water; process about 45-60 seconds, or until dough forms a ball in the work bowl. Prepare pizza peel or baking sheet by sprinkling lightly with corn meal. Remove dough to flat, floured board. Divide into two equal-sized pieces. Using tips of fingers, gently pat down dough to about 1/4-1/2" thick. The shape does not matter -- I have used square, rectangular, and oval shapes. Gently place shaped piece on pizza peel or baking sheet sprinkled with corn meal. Repeat for the other piece of dough. Place pizza peel or baking sheet in a warm, draft-free location until dough pieces are puffy, about 25-30 minutes. Using end of wooden spoon, make depressions in dough. Brush lightly with olive oil. If using topping ingredients, sprinkle them on at this time. Turn oven down to 400 degrees (375 if using convection) Fahrenheit. Place dough pieces on heating baking stone in oven; bake for approximately 13-15 minutes, or until bread is golden brown. Remove to cooling racks and cool briefly before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours). ---------------------------- INGREDIENT ADDITIONS: 1) dried spinach & feta cheese (available from King Arthur Baking Co.) 2) sliced black olives, drained 3) herbs (e.g., rosemary, thyme, basil, oregano) 4) crushed red peppers 5) dried onion flakes 6) sun-dried tomatoes, chopped 7) dried bell peppers, chopped TOPPINGS: 1) crushed red peppers 2) herbs (e.g., rosemary, thyme, basil, oregano) 3) coarse salt --------------- MESSAGE bread-bakers.v099.n038.17 --------------- From: Lobo Subject: diastatic malt Date: Sun, 25 Jul 1999 12:13:23 -0600 I just use malted milk powder. --------------- MESSAGE bread-bakers.v099.n038.18 --------------- From: "Michael Colborne" Subject: Shredded Wheat Bread Date: Thu, 5 Aug 1999 23:17:23 -0300 I'm looking for a recipe for shredded wheat bread. We used to have a baker locally who made a delicious loaf using shredded wheat cereal, but she has retired. Does anyone have a good recipe they would be willing to share? Michael Colborne --------------- MESSAGE bread-bakers.v099.n038.19 --------------- From: "Drora Kemp" Subject: New Oven Question Date: Thu, 29 Jul 1999 15:39:20 -0400 I have just bought, and received a new oven, an electric convection/regular Thermador. Any peculiarities re bread baking in that oven? In general - is the convection method any good for bread baking? Thanks - Drora (determined to use my new oven this weekend despite the fact that it's so hot here in New York that I can bake my bread on the porch) --------------- MESSAGE bread-bakers.v099.n038.20 --------------- From: G Denyer Subject: Convection, also diastatic malt. Date: Sun, 01 Aug 1999 15:16:27 -0400 First , Thanks to all for the help with the diastatic malt.I now have some. I don't really think that malted milk powder would do the same thing, but, hey, you never know untill you try it. Convection oven, I had my Jenn Air covection/regular oven at Christmas, and love it, it's wonderful for baked goods, cakes, sponges bread, best thing I ever bought. Glory. --------------- END bread-bakers.v099.n038 --------------- -------------- BEGIN bread-bakers.v099.n039 -------------- 001 - "Jenny Hensley" Subject: Request Date: Sun, 1 Aug 1999 10:16:57 -0400 We went to a restaurant in Columbus OH last night called BRIO. We had a bread named "FOCIA"??? I'm not sure of the spelling..Long "I"...Not Foccacia..I'm very familiar with flatbreads..this was cut in the shape of biscotti..the waitress gave me no further info..Anyone know of this or have a recipe..it smelled of wheat, had a light carmel color and probably a blend of italian herbs. Thanks..it was excellent. Jenny --------------- MESSAGE bread-bakers.v099.n039.2 --------------- From: Bev Carney Subject: diastolic malt Date: Sun, 25 Jul 1999 07:49:09 -0500 Glory of Niagra, Canada wrote that she is looking for diastolic mart. I found another source for diastolic malt and it's cheaper than King Arthur. But I don't know if they ship to Canada or not. The name is TADCO/NIBLACK and their phone number is 1-800-724-8883 Good luck. I have also read that you can get a version of malt from home brewing laces that works for bread, but I can't remember what kind it is. Perhaps someone else knows? Bev C --------------- MESSAGE bread-bakers.v099.n039.3 --------------- From: Andie Paysinger Subject: diastatic malt Date: Sun, 25 Jul 1999 21:01:56 -0700 Cookwares carries the Lora Brody Bread Dough Enhancer, (also sourdough enhancer and dough relaxer. just click here - http://cookswares.com/dough.htm and it will take you to th e correct page in their online catalog. I have purchased from this company via their regular catalog for years. Their prices are good and the service is excellent. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v099.n039.4 --------------- From: "Glenn" Subject: Holy bread Date: Sun, 1 Aug 1999 22:07:51 -0600 Hi Y'all. I am having a problem as of late. Every loaf of bread now has large, gaping holes in the entire top half or more. If there isn't a hole then the bread is very thin and weak in the middle of each slice, until you get within 1/3 of the bottom. If someone were asking me I would say their yeast is too active but the loaves come out the right height every time and this has never happened before with the same flour and yeast brands. I have a Hitachi machine and I use bread flour. I use Red Star Active Dry. This happens with most recipes. I've tried adding extra gluten, I've tried sifting the presifted flour, I've tried adding some whole wheat flour . . . nothing works. I'm in Colorado at about a 5500 elevation. Any ideas? Thanks, Glenn. --------------- MESSAGE bread-bakers.v099.n039.5 --------------- From: Reggie Dwork Subject: sourdough waffles Date: Thu, 29 Jul 1999 09:59:47 -0700 * Exported from MasterCook * Sourdough Waffles Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Info/Tips Sourdoughs Bread Bakers Mailing List Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Waffles made with sourdough are light and crisp whether baked as Belgian or traditional waffles. They're perfect for topping with fruit and are especially nice because they require far less fat, only a couple tablespoons of oil or melted butter in a large recipe. They smell great, like bread. There's hardly need for a recipe; almost anything works. You can make them without milk; you can beat the egg whites separately or just throw in the whole eggs; they will still be light. Use whole wheat or multigrain or white flour. The batter can sit for quite a while or be used right away, just be sure to add the soda just before baking. Basically, you add milk and eggs and a little oil or melted butter to your basic sourdough sponge (this may be leftover from a bread recipe.) I'd use 1 egg and 1 Tbsp oil for one cup of sponge; double that for two cups of sponge. Then add enough flour to make the waffle batter consistency. Let it sit to bubble some more. Just before using the batter, add the soda, 1/2 to 1 tsp, depending on whether the amount batter and whether it contains buttermilk. The soda mixes in more readily if you first dissolve it in a small amount of water. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n039.6 --------------- From: "tom" Subject: bread from beer ... Please read it may not be what you think ... Date: Sun, 25 Jul 1999 20:11:09 -0400 hi all this is my first post to the list ... I have a challenge for all of you ... kind of a test to see how hard core bread makers you are ... just kidding but it is a pretty hard core question ... I am a beer brewer .. I actually run http://www.cuy.net/beer and the beer mailing list ... anyway I am making a batch of all grain beer .. .this is done by adding 2 row belgian wheat to 180 degree water to change the starches into sugars ... for beer we use the water and filter out the grains and then wach the grains to get the remaining sugars off of the husks ... leaving behind about 5 galons of grains ... it tastes and smells great ... well this is the deal I would like to use this grain to make bread ... say a whole wheat grainy type of bread by mixing say these grains and whole wheat flour ... maybe some bread flour and whatever else ... does anyone have a recipe for this? or some suggestions on how to do this? could you please send me some suggestions or at least cc tom@cuy.net ... I will try to check this list but sometimes because of my workload I dont get a chance to wade through this great list you have here ... OK part two of my question: I also have left over yeast ... this is liquid yeast and probably is a much higher quality of yeast than the typical dry bread yeast ... so I would like to use this also ... again if you have any suggestions please cc me at tom@cuy.net .... thanks ... Regards, Tom owner of the recipe mailing list http://www.cuy.net/recipe P.S. Please buy something at my new bookstore http://www.cuy.net/books or my new mall http://www.cuy.net/mall at least check them out and tell me what you think! and for mailing lists and such http://www.cuy.net --------------- MESSAGE bread-bakers.v099.n039.7 --------------- From: "tom" Subject: bread from beer ... Please read it may not be what you think ... Date: Sun, 25 Jul 1999 20:11:09 -0400 hi all this is my first post to the list ... I have a challenge for all of you ... kind of a test to see how hard core bread makers you are ... just kidding but it is a pretty hard core question ... I am a beer brewer .. I actually run http://www.cuy.net/beer and the beer mailing list ... anyway I am making a batch of all grain beer .. .this is done by adding 2 row belgian wheat to 180 degree water to change the starches into sugars ... for beer we use the water and filter out the grains and then wach the grains to get the remaining sugars off of the husks ... leaving behind about 5 galons of grains ... it tastes and smells great ... well this is the deal I would like to use this grain to make bread ... say a whole wheat grainy type of bread by mixing say these grains and whole wheat flour ... maybe some bread flour and whatever else ... does anyone have a recipe for this? or some suggestions on how to do this? could you please send me some suggestions or at least cc tom@cuy.net ... I will try to check this list but sometimes because of my workload I dont get a chance to wade through this great list you have here ... OK part two of my question: I also have left over yeast ... this is liquid yeast and probably is a much higher quality of yeast than the typical dry bread yeast ... so I would like to use this also ... again if you have any suggestions please cc me at tom@cuy.net .... thanks ... Regards, Tom owner of the recipe mailing list http://www.cuy.net/recipe P.S. Please buy something at my new bookstore http://www.cuy.net/books or my new mall http://www.cuy.net/mall at least check them out and tell me what you think! and for mailing lists and such http://www.cuy.net --------------- MESSAGE bread-bakers.v099.n039.8 --------------- From: Reggie Dwork Subject: Rosemary's Christmas Stollen Date: Thu, 29 Jul 1999 09:59:09 -0700 * Exported from MasterCook * Christmas Stollen Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Holidays Italian Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Oz Currants 1 Lb Golden Raisins 1 Lb Chopped Dried Apricots Grated Zest Of 1 Lemon Grated Zest Of 1 Orange 1/2 C Orange Juice 1/2 C Dark Rum 10 Oz Slivered Almonds -- Blanched 10 C White Flour -- Unbleached 1 C Whole Wheat Pastry Flour 1/2 C Wheat Germ 3/4 C Sugar 3 Tbsp Instant Yeast 1 Tsp Grated Nutmeg 1 Tsp Salt 2 1/2 C Very Warm Water 1 C Melted Butter 6 Eggs In a large bowl, mix the dried fruit, zest, juice and rum. Let soak. In a very large bowl, mix the flours, wheat germ, sugar, nutmeg, yeast, salt. Add the very warm milk, melted butter, eggs. Beat and knead until fairly smooth. Knead in the fruit and nuts. Knead until smooth and elastic. Let rise once in the bowl, covered, until doubled. Punch down and divide into two. Let rest 10 minutes. Roll each portion out into an oval about 12 inches long. Brush with melted butter. Fold one long edge over past the middle. Place on a cookie sheet lined with parchment paper. Cover and let rise again until double. Brush with melted butter and bake at 350F about 40 minutes. Cool on a rack. Dust generously with powdered sugar. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 26182 0 0 5626 962 0 5472 0 0 --------------- MESSAGE bread-bakers.v099.n039.9 --------------- From: JPellegrino Subject: Cheese and Chile Filled Bread Date: Sat, 31 Jul 1999 19:19:51 -0400 I found this recipe on the Cooking Light website. It sounds good. JoAnn * Exported from MasterCook * Cheese-And-Chile Filled Bread Recipe By : Cooking Light Website Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups bread flour -- divided 1 teaspoon sugar 1 teaspoon salt 1 package dry yeast 1 cup very warm water -- (120-130 deg) 1 tablespoon extra-virgin olive oil Vegetable cooking spray 1/4 cup minced fresh parsley 1/4 cup sharp Cheddar cheese -- shredded 1/4 cup fresh Parmesan cheese -- grated 3 tablespoons minced jalapeno pepper 3 tablespoons minced green onions 1 tablespoon extra-virgin olive oil 1/8 teaspoon pepper 4 cloves garlic -- minced 2 teaspoons water 1 egg white 1 Combine 1 cup flour, sugar, salt, and yeast in a large bowl; stir well. Add 1 cup very warm water and 1 tablespoon oil; stir until well blended. Add 1-1/2 cups flour; stir until a soft dough forms. 2 Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg), free from drafts, 45 minutes or until doubled in bulk. 3 Punch dough down, and roll into a 15- x 10-inch rectangle on a lightly floured surface. Combine parsley and next 7 ingredients in a bowl; stir well. Spread parsley mixture evenly over dough, leaving a 1/2-inch margin around edges. Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch ends and seam to seal. Place roll, seam side down, on a large baking sheet coated with cooking spray. Using a sharp knife, make 1/4-inch-deep diagonal slits 3 inches apart across top of loaf. 4 Cover and let rise in a warm place (85 deg), free from drafts, about 35 minutes or until doubled in bulk. Combine 2 teaspoons water and egg white, and gently brush over dough. Bake at 375 deg for 30 minutes or until loaf is golden and sounds hollow when tapped. Cool on a wire rack. Yield: 1 loaf, 16 servings (serving size: 2 [1/2-inch] slices). Nutritional Information: CALORIES 122 (24% from fat) / PROTEIN 4.4g / FAT 3.2g (SAT 1g, MONO 1.6g, POLY 0.4g) / CARB 18.5g / FIBER 0.3g / CHOL 3mg / IRON 1.3mg / SODIUM 191mg / CALCIUM 43mg >From Cooking Light, Jan/Feb 1994, page 76. Posted to BreadBakers 7/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n039.10 --------------- From: Reggie Dwork Subject: Lora Brody Dough Enhancer Date: Sat, 31 Jul 1999 18:36:03 -0700 You can also get it direct from Lora's web site ... www.lorabrody.com or call 1-888-9BAKEIT (1888-922-5348). Lora is also a member of Bread Bakers!! Here is a recipe from her site that uses both the Bread Dough Enhancer and Bread Dough Relaxer. She also has another product Sourdough Bread Enhancer. * Exported from MasterCook * Soft Pretzels Recipe By : Lora Brody Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Dough: 1 Tbsp Active Dry Yeast 3 C All-Purpose Flour -- Unbleached 1 Tbsp Lora Brody's Bread Dough Enhancer 3 Tbsp Lora Brody's Bread Dough Relaxer 1 1/2 Tsp Salt 1 Tbsp Sugar 3 Tbsp Vegetable Oil 1 C Water -- Note 1 Yield: 12 large pretzels or 18 smaller pretzels Note 1: 1 1/3 cups water to make a soft, supple dough after the first few minutes of the first knead cycle Bread machine method: Place all the ingredients in the bread machine and program for dough, basic dough or manual. Check the dough during the first few minutes of the first knead cycle to correct for flour/water as necessary to make a soft, supple ball. At the end of the final cycle remove the dough to a lightly floured work space. Stand mixer method: use the dough hook. Mix the dry ingredients together on low for 2 minutes. Add enough water to make a supple ball after the first few minutes of kneading on medium speed. Continue kneading on medium speed for 5-7 minutes until the dough is elastic. Cover and allow to rise until double in bulk. Food processor method: use the plastic blade. Add the dry ingredients to the work bowl. With the machine on add the water through the feed tube until a ball forms. Process for 40 seconds. Rest for 5 minutes, then process for 60 seconds. Cover and allow the dough to rise until double in bulk. Punch down the dough, form it into a ball and cover with a clean towel and allow it to rest for 10 minutes. Oil two heavy duty baking sheets. Divide the dough into 12 or 18 equal pieces and shape each one into a rope 12 or 9 inches long. You may have to allow the ropes to relax for several minutes during this process before they will stretch completely. Form each rope into a loose pretzel-shaped knot. Place the pretzels on the prepared baking sheet, cover with a clean towel and allow to rise in a warm place for 30 minutes, or until almost doubled in bulk. To complete: 1 egg white mixed with 1 tablespoon water coarse or Kosher salt Brush the tops of the pretzels with the egg white. Bake for 20 minutes or until deep golden brown. Cool 15 minutes before eating. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n039.11 --------------- From: Reggie Dwork Subject: rolls and a bread Date: Thu, 29 Jul 1999 10:00:52 -0700 Sweet Potato Rolls Whole Wheat Bread With Corn And Flax * Exported from MasterCook * Sweet Potato Rolls Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Muffins/Rolls Potatoes Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Cooked, Mashed Sweet Potatoes 1/4 C Butter 1 1/2 Tsp Salt 2 Tsp Grated Nutmeg 5 C Flour 1 Tbsp Instant Yeast 1/4 C Sugar 1 1/4 C Warm Water 1 Egg Glaze: 1 Egg -- Beaten With/ Some Cream In large mixing bowl, add butter to hot mashed potatoes to melt, add salt and nutmeg. Let cool to about 115F. Mix in 2 cups flour, yeast, sugar, water and egg. Mix thoroughly. Gradually add as much of the remaining flour as required to make a soft dough. Knead until smooth and elastic. Let rise in the bowl for until double. Deflate dough. Shape into small balls to make cloverleaf rolls. Place three balls in each cup of well buttered muffin tins. Or shape into rolls as you like. Brush with glaze and (if desired sprinkle with poppy seeds or sesame seeds.) Let rise in pan until puffy. Bake in reheated oven at 400F for about 15 minutes. You may freeze the unbaked rolls in the pans, then put in a cold oven to thaw while oven is heating up. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 962 0 5626 0 0 0 0 0 0 * Exported from MasterCook * Whole Wheat Bread With Corn And Flax Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Sourdoughs Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Sponge: 2 C Fully Frothing And Bubbly Sd Starter 2 C Cool Water 1 C All-Purpose Flour 2 C King Arthur White Whole Wheat Flour For The Dough: 1/4 C Flax Seed Meal 1/3 C Whole Grain Corn Meal -- Note 1 3 Tbsp Oil 1/4 C Honey 4 C King Arthur White Whole Wheat Flour 2 1/2 Tsp Salt Additional Flour -- As Needed Using a rye-whole wheat starter will give this bread a more pronounced tang. Or use a plain white starter for milder flavor. Note 1: (I like Arrowhead Mills Hi-Lysine) Mix sponge ingredients in a large bowl. Cover with a towel or plastic wrap and let sit until very bubbly and doubled in volume. Mix in the flax meal, corn meal, oil and honey. Add the flour gradually until you can't mix by hand any longer. Knead in remaining flour and then knead in the salt in two portions. Form into a ball and let sit for 20 minutes, covered. Knead some more (remember, this is whole wheat and requires good long kneading) until smooth and elastic, adding flour as required. Divide in two and shape into loaves. Brush the loaves completely with oil and place in large (9"x5") oiled pans. Cover with floured towel and let rise until above the pan. Slash tops with three diagonal cuts (straight down; not like baguettes) and put in a preheated and steamed oven at 400F. After 10 minutes, lower heat to 350F. Start checking for doneness at 45 minutes. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 32799 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n039.12 --------------- From: JPellegrino Subject: Pepper Cheese Bread and Scones Date: Thu, 05 Aug 1999 12:42:43 -0400 These are two I put into MC to try. I have a big box of Quaker Oat Bran I must use soon. JoAnn * Exported from MasterCook * Pepper Cheese Bread - Quaker Oat Bran Recipe By : Quaker Oat Bran Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Quaker Enriched Corn Meal, or Aunt Jemima 2 cups all-purpose flour, (up to 2 1/2 cups) 1 cup Quaker Oat Bran hot cereal -- uncooked 2 teaspoons sugar 1/2 teaspoon pepper, (up to 1 teas) 1 package quick rise yeast 1/8 teaspoon baking soda 1 cup water 1/4 cup skim milk 2 tablespoons margarine 4 ounces low fat cheddar cheese (1 cup) -- shredded Lightly spray 8 x 4 inch loaf pan with vegetable oil cooking spray or oil lightly. Sprinkle sides and bottom with corn meal. In large mixer bowl, combine 1 cup flour , oat bran, sugar, pepper, yeast and baking soda. Heat water, milk and margarine until very warm ( 120 - 103 F ) . Add to dry ingredients; beat at low speed of electric mixer until moistened. Add cheese. Increase speed to medium; continue beating 3 minutes. Stir in enough remaining flour to form a stiff dough. Turn out onto lightly floured surface. Knead 8 to 10 minutes or until dough is smooth and elastic. Roll into 15 x 7 inch rectangle. Starting at narrow end, roll up dough tightly. Pinch ends and seam to seal; place seam side down in prepared pan. Cover; let rise in warm place about 30 minutes or until doubled in size. Heat oven to 375 degrees. Bake 30 to 35 minutes or until golden brown. Remove from pan; cool on wire rack at least 1 hour before slicing. Serve as sandwich bread or as a main meal accompaniment. Makes 16 slices. Nutrition info for each serving ( 1/16th of loaf ): Calories 120, Fat 3 g, Oat Bran 6 g, Protein 5 g, Carb 18 g, Dietary fiber 1 g, Sodium 80 mg, Chol 5 mg Percentage of calories from fat: 24 %. Diabetic Exchanges: 1 starch/brad; 1/2 fat; 1/4 lean meat Posted to Veg Recipe and Bread Bakers 8/99 by JoAnn Pellegrino Recipe from the Quaker Oat Bran Cookbook ISBN 0-88176-706-9 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Raisin Scones - Quaker Oat Bran Cookbook Recipe By : Quaker Oat Bran Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Breads Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon cinnamon 1/3 cup margarine 1 cup Quaker Oat Bran hot cereal -- uncooked 2/3 cup dried apples -- finely chopped 1/2 cup raisins 1/3 cup water 2 egg whites -- beaten Heat oven to 400F. Lightly spray a cookie sheet with vegetable cooking oil spray or oil lightly. Combine flour, sugar, baking powder and cinnamon; cut in margarine until mixture resembles coarse crumbs. Stir in oat bran, apples and raisins. Add combined water and egg whites, mixing just until moistened. Shape dough to form a ball. Turn out onto lightly floured surface; knead gently 6 times. Pat into 9 inch circle on prepared cookie sheet. Score dough into 8 wedges; do not separate. Bake 18 to 20 minutes or until light golden brown. Break apart; serve warm with jelly. Makes 8 scones. Nutrtion information for each serving ( 1 scone ): Calories 280, Fat 9 g, Oat Bran 12 g, Protien 6 g, Carbohydrate 45 g, Dietary Fiber 3 g, Sodium 275 mg, Cholesterol 0 mg. Posted to VegRecipe and Bread Bakers 8/99 by JoAnn Pellegrino Recipe from the Quaker Oat Bran Cookbook ISBN 0-88176-706-9 - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n039 --------------- -------------- BEGIN bread-bakers.v099.n040 -------------- 001 - "J. Mathew" Subject: convection baking / 2 recipes Date: Mon, 2 Aug 1999 06:17:24 -0500 > From: "Drora Kemp" > Subject: New Oven Question > > I have just bought, and received a new oven, an electric > convection/regular Thermador. Any peculiarities re bread baking in that > oven? In general - is the convection method any good for bread baking? Hi Drora, First, convection baking is wonderful for breads (and many other things)! I use it all the time in conjunction with my bread stone and find that it yields a really wonderful browned crust with a nice interior texture. For most normal yeast breads (low sugar content) I would suggest that you bake at about 25 degrees Fahrenheit less than your regular temperature. For example, if your bread normally bakes at 400 degrees Fahrenheit, then I would lower it to 375 when the loaves go in. For regular yeast breads like this I do not find it takes any longer to bake them. I have two convection ovens, and one of them allows me to turn the convection feature off and on with a switch. With this oven I generally leave the convection turned off until the loaves go in, then turn it on. I do think it is important to preheat your baking stone adequately in order to get the full benefit from it -- I preheat mine for about 25-30 minutes before putting bread in, and I'm usually busy doing the last rise at that time anyway so I put the loaves on my oven island and they like the warmth for that. My latest delight in bread-baking is flatbreads (e.g., focaccia, ciabbatta, etc.). I have included my favorite "basic" recipes below -- you can add just about any kind of toppings or additions you like to it to suit your tastes. Enjoy, Joan -- Reply via email to joanm@bigfoot.com Recipe Archive: http://www.geocities.com/Heartland/8098/recipes.html Ciabatta with Olives and Italian Herbs ------------------------------------------------ Makes: 2 loaves Sponge: 1 c. bread flour 2 t. sugar 2-1/2 t. active dry yeast 3/4 c. warm water (approx. 110-120 degrees -- warm to the wrist) Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hours. Bread: Sponge starter (preferably at room temperature) 2-1/2 c. bread flour 1-1/2 c. Italian flour (available from King Arthur Baking Co.) 1 to 1-1/4 c. warm water (approx. 110-120 degrees -- warm to the wrist) 2 t. powdered milk 1/4 t. ground ginger 1/4 t. ground cayenne pepper 2-1/2 t. active dry yeast 1 t. salt 4-6 T. Italian herbs (I like to use a mixture of oregano, basil, and thyme -- you can use fresh, chopped herbs or dried herbs) 2.25 oz. can of sliced ripe olives, well drained 2 T. bread or all-purpose flour Preheat oven to 450 degrees Fahrenheit for at least 30 minutes prior to baking. In a large mixing bowl, combine all bread ingredients (sponge through ripe olives) and knead for 7-9 minutes. Turn dough out onto a floured work surface and divide into two equal portions (you may also make 4 individual-sized bread loaves). The dough will be sticky and soft, so you may wish to flour your hands before working with the dough. Roll each portion into a roughly oval shape approximately 3/4" thick. These breads are more beautiful if they are shaped irregularly. Dust loaves lightly with flour. Place loaves on a baking sheet sprinkled lightly with cornmeal. Let rise for 20-30 minutes until doubled in thickness and puffy. Turn oven temperature down to 425 degrees Fahrenheit (400 if using convection). Bake for 25-27 minutes until loaves are slightly browned on top and sound hollow when tapped. Remove from oven; cool on wire rack. NOTE: these loaves are excellent when used for sandwiches or "quick" pizzas. For sandwiches: slice loaf in half horizontally; toast lightly. Top one half with sandwich filling, place other half on top. Serve. For quick pizzas: brush very lightly with olive oil and other pizza toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables, herbs) and place under broiler until cheese is melted and bubbly. Serve immediately. Flatbread/Focaccia (ideal for Cuisinart) ------------------------------------------------ Yield: 2 flatbreads 2 c. bread flour 1 c. Italian flour (available from King Arthur Baking Co.) 1/4 t. cayenne pepper 1/4 t. ground ginger 1-1/2 t. salt 1 T. sugar 1 T. yeast 3 T. olive oil 1 c. warm water (110-115 degrees Fahrenheit) 2-3 t. corn meal 6 Tbsp. olive oil (approximately) Desired toppings and/or additions (see below) Place baking stone in oven. Preheat oven to 450F for at least 30 minutes prior to baking. Insert metal blade in work bowl of food processor. Add flours, cayenne pepper, ground ginger, salt, and sugar. Pulse to blend. Add yeast and any other ingredient additions (flavors, spices, herbs, etc.). Pulse 5 or 6 times to blend well. Add olive oil and warm water; process about 45-60 seconds, or until dough forms a ball in the work bowl. Prepare pizza peel or baking sheet by sprinkling lightly with corn meal. Remove dough to flat, floured board. Divide into two equal-sized pieces. Using tips of fingers, gently pat down dough to about 1/4-1/2" thick. The shape does not matter -- I have used square, rectangular, and oval shapes. Gently place shaped piece on pizza peel or baking sheet sprinkled with corn meal. Repeat for the other piece of dough. Place pizza peel or baking sheet in a warm, draft-free location until dough pieces are puffy, about 25-30 minutes. Using end of wooden spoon, make depressions in dough. Brush lightly with olive oil. If using topping ingredients, sprinkle them on at this time. Turn oven down to 400 degrees (375 if using convection) Fahrenheit. Place dough pieces on heating baking stone in oven; bake for approximately 13-15 minutes, or until bread is golden brown. Remove to cooling racks and cool briefly before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours). ---------------------------- INGREDIENT ADDITIONS: 1) dried spinach & feta cheese (available from King Arthur Baking Co.) 2) sliced black olives, drained 3) herbs (e.g., rosemary, thyme, basil, oregano) 4) crushed red peppers 5) dried onion flakes 6) sun-dried tomatoes, chopped 7) dried bell peppers, chopped TOPPINGS: 1) crushed red peppers 2) herbs (e.g., rosemary, thyme, basil, oregano) 3) coarse salt --------------- END bread-bakers.v099.n040 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved