Date: Sat, 6 Mar 2004 23:07:19 -0700 (MST) -------------- BEGIN bread-bakers.v104.n013 -------------- 001 - JZingheim@aol.com - Whole Wheat Challah 002 - "BRIAN WOOD" Subject: Chelsea Buns Date: Mon, 1 Mar 2004 10:38:09 -0000 This is a good, representative recipe. It is possible (simple even) to adapt the recipe to use instant yeast, but in my opinion the yeasty flavour you get from the method outlined is part of the allure of the real Chelse Bun. I have even eaten them in Chelsea! Cheers, brian Chelsea Buns 1 package dried yeast 1/3 cup warm water 6 tablespoons sugar 5 cups all-purpose or bread flour 1 teaspoon salt 1/2 teaspoon mace or nutmeg 1/2 teaspoon cinnamon pinch powdered cloves 2 sticks butter 1 cup lukewarm milk 1 egg, lightly beaten 1/2 cup brown sugar 1/2 cup raisins (or mixed raisins,sultanas,currants) 2 tablespoons candied orange or lemon peel (optional) 1/4 cup milk In a small bowl mix the yeast with the warm water and 1/2 teaspoon sugar and let it stand for 10 minutes or until it is frothy. In a large mixing bowl stir together the flour, 3 tablespoons of sugar, the salt, mace or nutmeg, cinnamon and cloves. Cut 1 1/2 sticks of the butter in small pieces and rub into the flour. Make a well in the center and add the yeast mixture and the lukewarm milk. Combine together and then add the egg. Mix together and knead until you have a fairly soft but not sticky dough. Form it into a ball and place it in a bowl covered by a plastic bag or wrap. Set in a draft-free spot until doubled in bulk - about 1 1/2 hours. Knock down the dough to deflate it then divide it into two portions. Grease two jelly roll or similar baking pans. Working with one portion at a time, roll out on a floured board. Roll to form a rectangle roughly 10 by 15 inches. Spread half the remaining butter on the surface. Sprinkle on half the brown sugar then half the raisins and half the candied peel, if you are using it. Then, working from the narrow end, roll-up the rectangle of dough, as if you were making a jelly-roll. Repeat with the other portion of dough. Cut each roll into 10 portions and arrange them 1/2 inch apart in the jelly-roll pans. Cover with plastic or a damp towel and let rise for 20 minutes or until the buns are just touching. Preheat the oven to 425 F. Bake until golden brown - 15-18 minutes. While the buns are baking make a glaze by boiling together the 1 tablespoon of the remaining sugar and 2 tablespoons of milk until very foamy. Brush the buns with this glaze as soon as they come from the oven and while the glaze is still very hot. Immediately sprinkle with the remaining sugar. Makes 20 buns, which are best eaten the day they are made or the day after, though they reheat very well. --------------- MESSAGE bread-bakers.v104.n013.3 --------------- From: Wcsjohn@aol.com Subject: Bread holes Date: Mon, 1 Mar 2004 07:05:29 EST Mike in Havana asked: >What's the best way to get big air holes in bread? Mike The only reliable way I know to obtain big air holes in bread is high hydration and intensive gluten development. My standard Ciabatta method, for example involves hydration of 80%+ (800 grams water and 50 grams oil to 1 kilo of flour), an overnight poolish to raise acidity and help form strong gluten, a high speed mix and 4 stretch and fold cycles. The resultant dough is very soft but also very elastic. I'd be happy to expand on this cursory answer if your interest has been piqued. John --------------- MESSAGE bread-bakers.v104.n013.4 --------------- From: "Sandy" Subject: re: American Pie Date: Mon, 1 Mar 2004 09:17:25 -0500 Hi Michael, I don't know about the cold water dough, but the recipes I have tried in American Pie are terrific! My favorite is the New York Style crust. Peter describes it as the floppy kind that you almost have to fold over to eat. The first time I made it, it was great. By the 3rd time it was perfect. His recipe for sauce is my favorite, and so easy! My kids consider this "real" pizza. The deep dish crust is also very good. Sandy --------------- MESSAGE bread-bakers.v104.n013.5 --------------- From: "katie johnson" Subject: RE: cooked rice tip Date: Mon, 1 Mar 2004 10:02:44 -0500 Mike, thanks for the tip on adding cooked rice to bread dough for crunch when toasted. Being a Southerner, I have added cooked grits to my bread dough with a similar effect. It adds moisture and an additional crunch. Regards, Katie Johnson, South Carolina, USA --------------- MESSAGE bread-bakers.v104.n013.6 --------------- From: "jens maudal" Subject: french country bread Date: Mon, 1 Mar 2004 16:14:25 +0100 I experience a problem with making an aery french country bread with sourdough or with regular yeast for that matter. After shaping the breads the second proofing does not lift the breads but they instead spread out and they don't turn out as aery as they should. Would somebody give me a good recipe with the proper instructions or is there somewhere on the net i may find the info i need. Cheers Jens Jens P. Maudal jens.maudal@start.no Greetings from "BottomsUp Brewery" --------------- MESSAGE bread-bakers.v104.n013.7 --------------- From: SilvermanP@aol.com Subject: the bagels of my youth Date: Mon, 1 Mar 2004 11:41:46 EST Growing up in the New York City area in the 1950s, I loved the bagels -- plain, small, hard and chewy. Does anybody have a recipe? --------------- MESSAGE bread-bakers.v104.n013.8 --------------- From: "Wishnie" Subject: Re: Why no cold water pizza recipe in American Pie? Date: Mon, 1 Mar 2004 15:57:46 -0600 Michael, I have made the Neo-Neapolitan pizza dough from American Pie several times and if you like a thin, nicely crisp crust, this is a great dough. I had fully intended to work my way through the crust doughs in the book but this is the first one I tried and we love it so much, I haven't been that inclined to try another yet. This recipe is easy too and freezes well. I have a 3/4" pizza stone that really makes the difference in getting a crisp crust. Kathy --------------- MESSAGE bread-bakers.v104.n013.9 --------------- From: Tarheel_Boy@webtv.net (Skallywagg) Subject: Millie Apter's Whole Wheat Challah... Date: Tue, 2 Mar 2004 00:10:57 -0500 (EST) I'd like to publicly thank Lora Brody for posting her mom's whole wheat challah recipe. Inasmuch as I am the "bread machine" in my house, I have adapted the recipe so I can make it by hand. Thanks again, Lora. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v104.n013.10 --------------- From: Roxanne Rieske Subject: RE: Chelsea Buns Date: Tue, 02 Mar 2004 06:05:23 -0700 Here are some links to websites for Chelsea Buns. If you google for Chelsea Buns you'll get hundreds of hits, and I had no clue which recipe to post. Roxanne http://members.aol.com/ukhostchef/recipes_www/chelseabuns.htm http://www.britannia.com/cooking/recipes/chelseabuns.html http://www.greenchronicle.co.uk/british_recipes/english_recipes/chelsea_buns_recipe.htm --------------- MESSAGE bread-bakers.v104.n013.11 --------------- From: "Rosalynn Gorski" Subject: Re: Why no cold water pizza recipe in American Pie? Date: Wed, 3 Mar 2004 09:18:31 -0700 Hi Michael, I just happened to be lucky enough to go to Peter's class at Sur La Table the other night. He is promoting his new book "In Search of Perfect Pizza". In the class, he made both the Napoletana pizza dough and the Neapolitan pizza dough. On page 107 of the book, you'll find the cool water method. I have since made this dough and it is wonderful. I used the italian "00" flour and it turned out just like it did in class. I found it was a little easier to handle, which Peter said it would be. It really is a simple recipe and I'm sure you will find it to be the case as well. I did have to let the dough rest a couple of times while spreading it out due to the elasticity of the dough. Happy baking. Roz --------------- MESSAGE bread-bakers.v104.n013.12 --------------- From: David Kleinberg Subject: Honey Wheat Berry Bread Date: Wed, 03 Mar 2004 21:00:28 -0800 Hi, fellow bread bakers. I have been reading and enjoying the list for quite a while. I wonder if anyone has a recipe for Honey Wheat Berry Bread, my long time favorite store bread? I would love to be able to make this myself. Thanks so much! Regards, Pat Kleinberg David and Pat Kleinberg 287 Sussex Street San Francisco, Ca 94131-2936 (415) 584-9225 (415) 566-3444 --------------- MESSAGE bread-bakers.v104.n013.13 --------------- From: "mike fuller" Subject: Ciabatti? Date: Fri, 5 Mar 2004 09:29:51 -0500 I can't seem to find a recipe for this anywhere any help? I'm trying to find a way to make air holes in bread. mike in havana --------------- MESSAGE bread-bakers.v104.n013.14 --------------- From: Reggie Dwork Subject: carrot muffins Date: Fri, 05 Mar 2004 18:11:32 -0800 These are from a friend of mine ... she thought they were great!! * Exported from MasterCook * Carrot Muffins -- 1 Pt Per Mini-Muffin Recipe By : Graham Kerr Serving Size : 42 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Fruits Hand Made Low Fat Vegetables Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Wet Ingredients: 8 Oz crushed unsweetened pineapple -- drained (1 can) 1/2 Cup raisins 1 Cup liquid egg substitute 2 Teaspoons vanilla extract 1/4 Cup extra light olive oil -- * canola oil 2 Cups grated carrots 2 Tablespoons lemon juice 1/2 Cup packed brown sugar 1/4 Cup chopped walnuts -- *toasted chopped hazelnuts Dry Ingredients: 1 1/2 Cups cake flour 1/2 Cup whole wheat pastry flour 1 Teaspoon allspice -- *1/2 teaspoon 2 Teaspoons ground cinnamon 1 Teaspoon baking powder 1 Teaspoon baking soda 1/2 Teaspoon salt * Jane's changes to ingredients Preheat the oven to 350F. Grease non-stick muffin tins. Combine the pineapple, raisins, egg substitute, vanilla, oil, carrots, lemon juice, brown sugar and walnuts. Set aside Sift together the cake flour, whole-wheat pastry flour, allspice, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir gently. Fill each muffin cup about three quarters full. Bake 15 minutes or until a toothpick inserted in the center comes out clean. Larger muffins will take a few minutes longer. Cool 5 minutes in the pan and then tip out onto a wire rack. Nutritional Analysis Per Serving: Per serving for tiny muffins: 30 calories, 1 gm. fat, 0 gm. saturated fat, 0% calories from saturated fat, 4 g. carbohydrates, 0 g. fiber, 24mg. sodium Per serving for each of 18 medium muffins: 123 calories, 5 gm. fat, 1 gm. saturated fat, 7% calories from saturated fat, 17 g. carbohydrates,1 g. fiber, 35 mg. sodium Makes 74 tiny muffins - 1 tablespoon batter each; 18 medium size muffins (1/4 cup batter each) Jane made 42 mini-muffins using 2 Tablespoons batter from medium scoop: Each: 61 Calories; 2g Fat (28.9% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 81mg Sodium= 1 Pt per mini-muffin Recipe from: Graham Kerr's Gathering Place on LifeScan.com. You probably know Graham best as TV's Galloping Gourmet in the early 70's. Graham has since left behind those "hedonism in a hurry" days of high-calorie, high-fat meals. Today, he and his wife, Treena (diagnosed with diabetes in 1995), dedicate themselves to teaching people how to prepare nutritionally-rich recipes that can help manage weight, prevent illness and live happier lifestyle. Description: ""A nutritionally-rich recipes that can help manage weight, prevent illness and live happier lifestyles"" Source: "http://www.lifescan.com/care/graham/recipes/carrot_muffins/" Yield: "3 1/2 dozen mini-muffins" - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v104.n013.15 --------------- From: Reggie Dwork Subject: Apple Butter Muffins Date: Fri, 05 Mar 2004 19:10:47 -0800 From my friend Reid ... * Exported from MasterCook * Apple Butter Muffins (3.96 Ww Points) Recipe By : (Jenni Miller miller@micro.ti.com ) Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Fruits Hand Made Low Fat Weight Watchers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour 3/4 Cup brown sugar 1 1/2 Teaspoons baking powder 1/4 Teaspoon baking soda 1/2 Teaspoon salt 1 Teaspoon cinnamon 1/2 Teaspoon ginger 3/4 Cup apple butter 1/2 Cup applesauce 1/4 Cup skim milk 2 eggs -- lightly beaten 3 Tablespoons honey 1 Teaspoon vanilla 1/2 Cup raisins -- optional Preheat oven to 400F. In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible. Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray). Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do *not* let muffins cool completely in the tin. Per Serving (excluding unknown items): 204 Calories; 1g Fat (4.3% calories from fat); 4g Protein; 46g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. NOTES : This recipe is a real crowd-pleaser, fills the house with a delicious aroma, and is a great autumn treat. I successfully changed the original half-cup of butter to a half-cup of applesauce to lower the fat. I have no idea what the exact fat count is, but the only "evil" ingredient is the eggs; you may be able to decrease the fat further by using egg beaters instead of eggs, but I've never been that daring. (I've wasted a lot of ingredients by unsuccessfully trying to make a recipe fat-free, so I'm a little wary about it.) If anyone is successful with the egg beaters (or another substitute), please let me know! P.S. This is a very versatile recipe. I've made it with pumpkin butter, and it was yummy. I've made it with nuts, but of course, that raises the fat. A friend made it with apricots (dried, I assume?) and that was very good. I wonder how chopped dates would be? - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v104.n013 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved