Date: Mon, 10 Apr 2006 06:36:03 GMT -------------- BEGIN bread-bakers.v106.n014 -------------- 001 - Maggie Glezer Subject: Corn Bread Help Date: Sat, 08 Apr 2006 09:39:49 -0400 Hi Debbie, Hi Rise's Corn Bread is a really tricky recipe to analyze from a baker's percentage standpoint, because both the corn meal and whole corn throw the analysis off. The cornmeal absorbs water at a different rate than flour, and the whole kernel corn gives off a lot of water. On the face of it, it appears to contain a total of 49% water, but the corn adds lots of moisture, so the real statistic is probably closer to 65%. It is not really a high hydration recipe. That said, none of this really makes much difference for your problem, unless you are changing the water amounts in the recipe. I make great whole wheat breads. The trick is the flour! It's hard for home bakers to find really exceptional whole wheat flour for bread baking. The flour either seems to have too much protein, 14% and over (which might be 5 g protein per 33 g serving), or too little, meaning under 12% (3 g protein per serving and under). Ideally the flour will be about 13-14% protein per serving, and a hard winter wheat. The hard springs can be too strong, and the soft winters can be too weak. Whole wheat flour needs to be freshly ground to taste good, so be sure to buy from a source with good turnover. Also I always tell my students to look at the recipes on the flour package if they don't want to bother with all the math. If the recipes are for quick breads, pancakes, muffins, etc., the flour is not meant for bread baking. Look for flour with bread recipes on the package! The King Arthur whole wheat flour is fine, as is their white whole wheat flour. You can also mail order flour from mills, and I especially recommend Heartland Mill (www.heartlandmill.com) for organic stone ground flours. Guisto's has been one of the best flour sources for artisan bakers in Northern California, and they now offer their products to home bakers. Go to (which will redirect you to ). I never recommend using vital wheat gluten, just better flour. For this recipe, this is what I would recommend. Make your poolish with whole wheat flour instead of bread flour, to allow it to fully hydrate, and use about 2 tablespoons more water. Then proceed with the normal recipe. If that works out for you, and you want to increase the whole wheat flour, use whole wheat in the poolish, then use 1 cup whole wheat in the dough (135 g), and the rest bread flour. I hope this helps! Maggie Glezer --------------- MESSAGE bread-bakers.v106.n014.2 --------------- From: RisaG Subject: Made Very Soft, Fluffy Hamburger Buns Date: Sat, 8 Apr 2006 19:42:25 -0700 (PDT) Bryan posted the recipe for the Hamburger Buns on 3/6. I finally made them. They were very good. A bit different from the normal soft white bread that we see on hamburgers. A nice change. I made them, fairly quickly, this afternoon, just in time for tonights dinner. The recipe makes 8. I sprinkled half with dried onion flakes and left the others bare. I will use those 4 for sandwiches this week. Thanks to Bryan for posting the recipe. They were delicious. RisaG --------------- MESSAGE bread-bakers.v106.n014.3 --------------- From: "Allen Cohn" Subject: RE: Why Three Rises? Date: Sun, 2 Apr 2006 06:43:01 -0700 The bigger question in my mind is "why more than one rise?" I mean, why let the yeast put all that gas in the dough...and then squish it out?! (I have heard--but can't verify--that some large commercial non-artisan bakeries use only one rise, i.e., uses processes that shape the bread immediately after kneading. These would be soft "Wonderbread-type" loaves. As best I can tell, the main purposes of the first rise is to allow extra time for the development of flavor and for the rising action to develop the gluten beyond what occurred during kneading. (Some of this also occurs during the preferment time, if any. I have also heard that the punch down after the first rise mechanically mixes up the dough to allow the yeast cells to be exposed to more "food," since each cell has probably eaten up all the food nearby. Also heard that the punch down equalizes the temperature throughout the dough mass. If my theory is correct then the purpose of the three rise method you mentioned is probably to allow yet more time for flavor development. Further, if my theory is correct, then the old adage, "let rise till doubled in bulk" is not correct. We really don't care about how much gas has been accumulated in the dough. We can probably pick the duration of the first rise solely by the clock (assuming that the temperature of the dough is correct). Thoughts anyone? Allen home baker San Francisco --------------- MESSAGE bread-bakers.v106.n014.4 --------------- From: Debunix Subject: Re: Drafty kitchen? Date: Sun, 2 Apr 2006 10:23:52 -0500 On Sunday, April 2, 2006, at 06:58 AM, Andrea wrote: >fluffy white bread for sandwiches. I've tried to make bread a few >times, but found it not rising enough. I >think my kitchen is drafty and that has an effect. I wouldn't blame the drafts; they may slow the rise but should not prevent it from reaching a good final expansion. Many doughs do best with long slow cool rises for better flavor development. Not being a fluffy white sandwich bread afficionado myself, I can only say that when I want high springing sandwich-type bread I usually add about one egg per loaf to my favorite buttermilk bread recipe (from the Laurel's Kitchen Bread Book--just a basic whole wheat loaf with a bit of yeast, honey, buttermilk and a touch of butter), give it a little extra kneading, and I try to be very patient with the rises, allowing it to get just shy of total collapse at each stage. Diane Brown in St. Louis http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v106.n014.5 --------------- From: "Werner Gansz" Subject: Number of rises Date: Sun, 2 Apr 2006 18:50:03 -0400 Gerald, The various methods and numbers of rises affects mostly the texture of the crumb. One procedure for making a crusty loaf with large, relatively coarse holes in the crumb is to do one primary rise, no punch downs, carefully lift the dough out of the rising bowl (non-stick spray helps here), carefully shape the loaves without degassing the dough too much and then bake after the shaped loaf rises. A second procedure for making loaf with a softer, more closed crumb, with nearly the same mix of ingredients is to punch down (really fold down) the first rise after an hour, fold down again after another hour, then fold down again after the third hour and then shape the loaves, let rise, and bake. Even after the third fold down the dough will be almost double. This repeated folding (and degassing) allows the yeast to create bubbles within the web structure created in the prior rise, resulting in a very soft crumb (and an exceptional French toast bread since it soaks up batter like a sponge). Werner --------------- MESSAGE bread-bakers.v106.n014.6 --------------- From: Tarheel_Boy@webtv.net (Skallywagg ...) Subject: Re: Mike's in-you-face challah Date: Sun, 2 Apr 2006 19:00:33 -0400 Mike in Havana wrote: "When the kneading time is almost finished, bow down your head in thanks, actually burying your forehead in the mass warmed by the energy that has entered through your thoughts and arms. With the top of your face embedded in that dough, you may feel the urge to cry, or laugh, it is all OK and has all been done before by sandal clad bakers in the desert." Hey. Mike. You have to get that sand out of your sandals. I love to bake bread and agree there is a magical touch to the whole thing, but, I am not about to shove my mug in my challah dough. However, the next time I make challah and the kneading time is almost finished, I will look down at the dough and laugh. Thanks for adding your poetic prowess to the process. Bob the Tarheel Baker ;-))) --------------- MESSAGE bread-bakers.v106.n014.7 --------------- From: Tarheel_Boy@webtv.net (Skallywagg ...) Subject: The care and feeding of a sourdough starter... Date: Sun, 2 Apr 2006 19:21:47 -0400 Go to good old Google and search for "sourdough starter." You will find all sorts of information there to get you started. In fact, it will be too much. ;- Here's an article I found today that sums it up pretty well: "Sourdough bread is bread made without added yeast. By making a "starter" in which wild yeast can grow, the sourdough baker can raise bread naturally, as mankind did for thousands and thousands of years before a packet of yeast was an available convenience at the local market. Not all sourdough is sour-tasting; Amish Friendship Bread and other types of live-yeast breads are also sourdough. To become a sourdough baker, all you need are some basic ingredients (flour, water, salt, and sugar), some basic tools (a mixing bowl, an oven, and a baking sheet), and a basic interest. This page is for the novice sourdough baker, but assumes that the reader is familiar with regular yeast-based baking. If you can make bread, you can make sourdough bread. There are only a few simple steps to becoming a sourdough baker. First, you must create a starter: This is a bubbly batter that you keep in your fridge. The starter is mixed into a dough, and it causes the bread to rise. Bake and serve. Yum! Creating Your Starter The novel thing about sourdough baking is that it requires that you keep something alive in your fridge. I think of my starter as a pet, kept and fed so that Sandra and I will have all the bread we need. Sourdough "starter" is a batter of flour and water, filled with living yeast and bacteria. The yeast and bacteria form a stable symbiotic relationship, and (as long as you keep the starter fed) can live for centuries, a thriving colony of microorganisms. To make sourdough bread, you blend the starter with some flour and make dough. The yeast propogates, and leavens your bread. This is how you make your starter: Select a container that your "pet" will live in. A wide-mouthed glass jar is best. I use a glass jar with a rubber and wireframe seal; you can find these for $2-$4 in any antique or junk shop. A small crock with a loose lid is also great; these can be bought in cheap sets for serving soup. You can also use a rubbermaid or tupperware container. I've begun starters using the plastic containers that take-out Chinese soup comes in, and then transferred them to jars later! A wide-mouthed mayonnaise or pickle jar will also do just fine. Metallic containers are a bad idea; some of them are reactive and can ruin your starter (for the same reason, avoid using metal utensils to stir your starter). Blend a cup of warm water and a cup of flour, and pour it into the jar. That's the whole recipe! I use plain, unbleached bread flour most of the time, but I've had good results with all-purpose and whole-wheat flour, too. If you want, you can add a little commercial yeast to a starter to "boost" it. If you do this, sourdough snobs will look down their nose at you - but who cares about snobs? I personally find that (at least here where I live) no yeast "boost" is necessary, and I can make "real" sourdough with no trouble. But if you are having trouble, go ahead and cheat. I won't tell. Note that starter made with commercial yeast often produces a bread with less distinctive sour flavor than the real thing. Every 24 Hours, Feed the Starter. You should keep the starter in a warm place; 70-80 degrees Farenheit is perfect. This allows the yeast already present in the flour (and in the air) to grow rapidly. Temperatures hotter than 100 degrees or so will kill it. You can take comfort from the fact that almost nothing else will do so. The way you feed the starter is to (A) throw away half of it and then (B) add a half-cup of flour and a half-cup of water. Do this every 24 hours. Within three or four days (it can take longer, a week or more, and it can happen more quickly) you should start getting lots of bubbles throughought, and a pleasant sour or beery smell. The starter may start to puff up, too. This is good. Here's the gist: When your starter develops a bubbly froth, it is done. You have succeeded. If this sounds brain-dead simple, that's because it is. People who didn't believe the Earth was round did this for millenia. Refrigerate the Starter. Keep the starter in your fridge, with a lid on it. Allow a little breathing space in the lid. If you're using a mayo or pickle jar, punch a hole in the lit with a nail, that kind of thing. Once the starter is chilled, it needs to be fed only once a week. Realistically, you can get away with less; it's important to remember that your starter is a colony of life-forms that are almost impossible to kill (except with extreme heat). Even starving them is difficult. Care and Feeding: Hooch Aside from weekly feeding, the only other thing you need to worry about is hooch. Hooch is a layer of watery liquid (often dark) that contains alchohol. It smells a bit like beer, because it is a bit like beer - but don't drink it! Hooch builds up in your starter, especially in the fridge. Just pour it off or stir it back in. It doesn't hurt anything. If your starter is looking dry, stir it back in. If your starter is plenty wet, pour it off. Just remember that hooch is nothing to worry about! Sourdough Baking Step One: Proofing the Sponge Several hours before you plan to make your dough (recipe below), you need to make a sponge. A "sponge" is just another word for a bowl of warm, fermented batter. This is how you make your sponge. Take your starter out of the fridge. Pour it into a large glass or plastic bowl. Meanwhile, wash the jar and dry it. You may also wish to pour boiling water over it, since you don't want other things growing in there with your pet! Add a cup of warm water and a cup of flour to the bowl. Stir well, and set it in a warm place for several hours. This is called "proofing," another word for fermenting. Sourdough bakers have their own language; use it to impress your friends ; Watch for Froth and and Sniff. When your sponge is bubbly and has a white froth, and it smells a little sour, it is ready. The longer you let the sponge sit, the more sour flavor you will get. The proofing-time varies. Some starters can proof up to frothiness in an hour or two. Some take 6-8 hours, or even longer. Just experiment and see how long yours takes. If you're going to bake in the morning, set your sponge out to proof overnight. Sourdough Baking Step Two: The Actual Recipe Of course, there are a lot of recipes for sourdough bread. There are also recipes for sourdough rolls, sourdough pancakes, sourdough pretzels, sourdough bagels, and probably sourdough saltines for all I know. This is the basic recipe I use, though, and it's simple and makes a fine bread. You'll need the following: 2 Cups of sponge (proofed starter) 3 Cups of unbleached flour 2 tablespoons of olive oil or softened margarine 4 teaspoons of sugar 2 teaspoons of salt First, let's talk about leftover sponge. You should have some. The leftover sponge is your starter for next time: Put it into the jar, and give it a fresh feed of a half-cup each of flour and warm water. Keep it in the fridge as above; you'll have starter again next time. Now, for the recipe: To the sponge, add the sugar, salt, and oil (the oil is optional - you can use softened butter instead, or no oil at all). Mix well, then knead in the flour a half-cup at a time. Knead in enough flour to make a good, flexible bread dough. You can do this with an electric mixer, a bread machine on "dough cycle," or a food processor. You can also do it with a big bowl and your bare hands. Keep in mind that flour amounts are approximate; flour varies in absorbency, and your sponge can vary in wetness. Use your judgement; treat it like ordinary white or french bread dough. Let the dough rise in a warm place, in a bowl covered loosely with a towel (if you're using a bread machine's dough cycle, let it rise in the machine). Note that sourdough rises more slowly than yeast bread; my starter takes about an hour or so, but some starters take much longer. Let the dough double in bulk, just like yeast-bread dough. When a finger poked into the top of the dough creates a pit that doesn't "heal" (spring back), you've got a risen dough. Punch the dough down and knead it a little more. Make a loaf and place it on a baking sheet (lightly greased or sprinkled with cornmeal). Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk. Place the pan with the loaf in your oven, and then turn your oven to 350 Fahrenheit and bake the bread for 30-45 minutes. Do not preheat the oven. The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon. Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing. And that's that. If you double the recipe for two big two-pound loaves of bread, the total price tag will be less than a dollar. Comments and Notes and Ramblings For good rising, I use my oven. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment to raise bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. I'm continually amazed at the elegance of sourdough baking . . . Bread is simple and yet it's one of the most satisfying foods there is, and the most fundamental. Best of luck with it, and most of all remember to have fun, never mind getting messy, and enjoy sharing the results with those you love. - S. John Ross" And don't forget, no matter how frustrated you might get at first - DON'T DRINK THE HOOCH!!! ;- Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v106.n014.8 --------------- From: Tarheel_Boy@webtv.net (Skallywagg ...) Subject: Re: Keeping your loaves... Date: Sun, 2 Apr 2006 19:34:57 -0400 Jay Lofstead wrote: "As a home baker, is it better to par-bake the loaves, freeze, and later defrost and bake or to just bake completely and freeze? From what I have been reading, it seems complete baking seems to be the better recommendation for non-commercial bakeries. Does anyone have any experiences they could relate to help me choose?" Long experience has taught me that it is better to complete the baking process rather than par-bake them (good word "par-bake." ;-)). Bake your loaves and then LET THEM COOL COMPLETELY. After they are cooled, slice them and put them in a baggie. Get as much as air out of the bag as you can before sealing. You can easily "pop" off as many slices as you need when you are ready for some. If they don't come apart easily, use a table knife. You can "crisp up" the bread by putting it in an aluminum pie plate, covering with foil, and then heating in a preheated 400 F oven for 10 minutes. Or you can, of course, toast it. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v106.n014.9 --------------- From: "Diane Purkiss" Subject: Bread in SanFran - a hasty review Date: Mon, 3 Apr 2006 09:35:27 +0100 Okay, the good, the bad and the ugly The Good - Good sourdough in the following restaurants - Millenium, Greens, Citizen Cake (but see below). So-so in Jeanty at Jacks. And Acme's boule was marvellous. Not in it with the very best Parisian, but definitely better than best UK boulangeries. Good strong crust, rich crumb. Creamy. So too was the raisin and hunt bread, which hadn't abandoned bread for filling. Citizen Cake's boulangerie was much better than their viennoiserie. The Ugly - an almond croissant at Tartine remarkable only for its size. It was THREE TIMES the size of a French almond croissant, and the baker had missed the pint of simplicity - tender interior enhanced by almond beurre, crisp exterior likewise enhanced by a light sprinkle of flaked almonds. This was STUFFED WITH TOO MUCH ALMOND PASTE and an unnecessary and very thick layer of flaked amonds scored through the centre like a sandwich. The croissant dough itself was overcooked and brittle. Too much icing sugar. The Bad - Boudin - the boule wasn't proper sourdough at all - chalky white, chalky taste, pappy crumb, limp crust. Just awful. Industrial nonsense. Not remotely artisanal. Dottie's True Blue Café had GREAT cornbread - crumbly like pound cake, only faintly sweet. Thanks for all your help, friends. --------------- MESSAGE bread-bakers.v106.n014.10 --------------- From: Roxanne Rieske Subject: Re: Panera bread egg-soufles Date: Mon, 03 Apr 2006 09:22:05 -0600 Lynne Daniels-Gould wrote: >Has anyone tried the "egg souffles" from Panera Bread ? Funny you should ask...I work for Panera (Denver, Colorado) as a baker :P. I usually end up making about 60 of these every night. Although, the term "souffle" is a misnomer here. They are not made in any "souffle" style/technique that I know of! The batter is quiche-like (and I really wish they would all it quiche). Recipes are strictly confidential, but I can say that the dough is a french croissant dough richer than the typical American version; ours is made with European butter--i.e. higher butter fat content). You could just use your favorite quiche recipe for the batter (ours contains Romano and asiago cheese, spinach, bacon, red pepper, Tabasco sauce, artichoke hearts). The "souffles" are not actually baked in the paper molds (but I wish we could bake them in the molds because the dishwashers frequently run the pans through the dishwasher (they are not supposed to do this) which strips them and makes the "souffles" stick horribly), but we use specially designed "souffle" pans. If you can find a pecan roll mold, that will work fine, or even a Texas-sized muffin pan. The dough is rolled to about 1/4 inch thick, cut into 3.5x 3.5 inch squares (of course, this step is done for us in a factory, and the squares come to us frozen) and then it is stretched by hand to 6x6 inches and then fitted into the mold. Each piece of dough is then filled with about 1/4 to 1/3 cup of batter, and topped with a bit more asiago cheese before being folded over. They are baked at 360 degrees in our rotating oven for about 26 minutes with 20 seconds steam. You will need to bake at 400 degrees for about 20 minutes or so in a home oven (mist the top generously with water and then egg wash). Roxanne --------------- MESSAGE bread-bakers.v106.n014.11 --------------- From: "Lynne Daniels-Gould" Subject: Re: Panera bread egg-soufles Date: Mon, 3 Apr 2006 21:26:10 -0400 Roxanne Thank you for your kind response. I appreciate the information. I agree with your assessment that it is more quiche-like than souffle-ish. The marketing team probably decided souffles would sell better - remember the old saying, "real men don't eat quiche" ? Anyway, with your input, I think I will be able to approximate it. Now, my problem is that I am a lazy baker, and being a baker yourself, you know well that croissant-making is quite involved. In fact, I've only made croissants twice, while taking some baking classes. Guess I"ll have to dust off the ol' recipes .......... Thanks again ! Fond regards, Lynne --------------- MESSAGE bread-bakers.v106.n014.12 --------------- From: Jeff Dwork Subject: parts for Breadman breadmachines Date: Sun, 09 Apr 2006 21:36:44 -0700 Fred 's daughter was looking for a replacement paddle for her Breadman Plus TR700. She found one at . Salton's website is . The phone number for spare parts is 1-800-233-9054. Jeff --------------- END bread-bakers.v106.n014 --------------- -------------- BEGIN bread-bakers.v106.n015 -------------- 001 - JuanitaSinClair@aol.com - Ezekial Bread and fluffy white bread recipes? --------------- MESSAGE bread-bakers.v106.n015.1 --------------- From: JuanitaSinClair@aol.com Subject: Ezekial Bread and fluffy white bread recipes? Date: Tue, 4 Apr 2006 17:30:04 EDT , Below is a variety of information and recipes about Ezekiel Bread, one even for the ABM and another using a sourdough as a leavener. One does use 2 cups of soy flour, but if you look at some of the other recipes, other flours can be easily substituted. I've used five 'equal' signs to separate the recipes. ===== "Mega-bytes" wrote: Debra Ridings is a friend of my daughter. She researched the bread described in Ezekiel and has been making bread as a hobby for quite some time. Word spread about her Ezekiel bread and she has quite a few customers including two health spas, and an Emory professor. I talked with Debra to get permission to post the article below and her name. She told me she was not interested in becoming a company, and makes bread in her home because she enjoys it and anyone coming to her door wanting food will be given bread free. She had really done a lot of nutritional research and, as she said, this bread has to contain all essential vitamins and nutrients to keep Ezekiel alive for 2 years on nothing but this bread and pure water. In order for the bread to have all this nutrition the grains must be ground, and used, on the day the bread is made. Any leftovers can be frozen for later use. She said shipping the bread was cost prohibitive (she only makes $.32 per loaf profit), but that she will be happy to share her recipe with anyone wanting to take the time to grind the grains and make the bread. If you live close enough you can buy the bread - it's $3.50 per loaf, or flour ground to your specifications, using any or these grains and beans can be purchased (I have my order in for 5 lb.). By the way she's going to Idaho to pick up 4,000 pounds of beans and grain because they can't get it to her by the time she needs it. The beans are sealed in 20 lb. buckets, and have a shelf life of about 7 years if unopened. EZEKIEL FASTING BREAD "TAKE WHEAT AND BARLEY, BEANS AND LENTILS, MILLET AND SPELT: PUT THEM IN A STORAGE JAR AND USE THEM TO MAKE BREAD FOR YOURSELF." (EZEKIEL 4:9 NIV) This bread is moist and cake-like in texture. It contains 14.5 grams of protein and 2.5 grams of fiber for each 100 grams of flour. It is rich and robust in flavor, more so than any made with whole wheat flour. It should be well chewed. Ezekiel was commanded by God to lie on his left side in the town of Jerusalem for 360 days (the year calendar of the Jewish people). Then he was to lie on his right side for 360 days. This was to make a point to the people of Jerusalem that God would punish them for their sins if they did not repent. Ezekiel was sustained on this bread alone, consuming only one quart of water per day and 1/2 of a loaf of this bread. It was witnessed by the people of Jerusalem after the two year period, that Ezekiel got up and walked away, in perfect health. The ingredients used to make the "Ezekiel" flour are as follows: Hard Red Wheat, Spelt or rye, barley, millet, Green Lentils, Great Northern Beans, Red Kidney Beans, and Pinto Beans. The bread is made with this flour, water, honey, yeast and olive oil. It is all natural and the flour mixture was milled fresh, just before making the bread. This bread contains all of the protein, amino acids, fiber, vitamins, and minerals to support life, along with pure water. I hope you enjoy this treat. I know your body will thank you! Debra Ridings OUR DAILY BREADS AND GRAINS Cumming, GA 30040 770-844-9586 ===== * Exported from MasterCook * Sourdough Ezekiel Bread Recipe By :Village Bakery site [Posted by Kay G.] Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C hard winter white wheat 1 1/2 C rye 1/2 C barley 1/2 C millet 1/4 C green lentils 2 Tbsp great northern beans 2 Tbsp red kidney beans 2 Tbsp pinto beans 2 Tbsp black beans 1 Tbsp alfalfa seeds --Stir and grind above ingredients----- --Mix in large bowl or mixer-- 2 1/2 C starter* 1 1/2 C lukewarm water 1 1/4 C honey 1/2 C oil 2 tsp yeast --Set aside and let yeast activate----- --Add to yeast mixture-- 4 C fresh milled ingredients 2 C bread flour ---Stir until well kneaded Wait 20 minutes. Add 2 tsp salt Ferment for 3 hours. Form into two loaves and cover w/saran. Wait 1 hour. Refrigerate 8-12 hours. Remove from refrigerator and ferment approximately 4 hours. Bake at 450F for 45 to 50 minutes. *I feed my starter w/ half bread flour and half home-milled wheat. From: "Donna M. Walter" ===== * Exported from MasterCook * Ezekiel Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Water 1/4 C Red Kidney Beans -- (cooked and Drained) 1/4 C Lentils -- (cooked and drained) 1 1/2 Tbsp Olive Oil 1 1/2 Tbsp Honey 3/4 tsp Salt 2 cups Bread Flour 1/2 C Barley Flour 1/2 C Millet Flour 2 Tbsp vital gluten 1 1/2 tsp Yeast Put all ingredients into the bread pan and push start. >From: Ellen C - - - - - - - - - - - - - - - - - - - NOTES : This one is different in that it calls for the legumes to be cooked first. Also, since this is an ABM recipe, I suspect this creates more of a traditional yeast bread dough, while the other two I posted are basically batter breads. ===== * Exported from MasterCook * Ezekiel Bread, A Recipe From The Old Testament Recipe By :adapted directly from Ezekiel 4:9 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups whole wheat 1 1/2 cups whole rye 1/2 C barley 1/4 C millet 1/4 C lentils 2 Tbsp great northern beans -- (uncooked) 2 Tbsp red kidney beans -- (uncooked) 2 Tbsp pinto beans -- (uncooked) 2 cups lukewarm water -- divided 1/2 C honey -- PLUS 1 tsp honey -- divided 1/4 C extra-virgin olive oil 1 Tbsp active dry yeast 1 tsp salt Measure and combine all the above ingredients in a large bowl. Put this mixture into a flour mill and grind. The flour should be the consistency of regular flour. Coarse flour may cause digestion problems. This makes eight cups of flour. Use four cups per batch of bread. Measure four cups of flour into a large bowl. Store the remaining flour mixture in the freezer for future use. Measure one C lukewarm water (110F to 115F) in a small mixing bowl. Add 1 tsp of the honey and the yeast, stir to dissolve the yeast, cover and set aside, allowing the yeast to rise for five to ten minutes. In a small mixing bowl, combine the following: olive oil, 1/2 C honey and remaining C of warm water. Mix well and add this to the flour mixture in the large bowl. Add the yeast to the bowl and stir until well mixed. The mixture should be the consistency of slightly "heavy" cornbread. Spread the mixture evenly in a 11x15 inch pan sprayed with no-cholesterol cooking oil. Let the mixture rise for one hour in a warm place. Bake at 375F for approximately thirty minutes. Check for doneness. Bread should be the consistency of baked cornbread. This recipe has been adapted directly from Ezekiel 4:9 >From: Don Warrick - - - - - - - - - - - - - - - - - - - ===== * Exported from MasterCook * Ezekiel Bread A Modern Version Recipe By :Healing Foods From The Bible Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 packets yeast 1 C warm water 1 Tbsp honey 8 cups wheat flour 4 cups barley flour 2 cups soy flour 1/2 C millet flour 1/4 C rye flour 1 C lentils -- cooked and mashed 4 Tbsp olive oil -- (4 to 5) 1/2 C honey -- (1/2 to 3/4) 4 cups water 1 Tbsp salt Spiced peaches -- * Dissolve yeast in 1 C warm water and 1 Tbsp of honey. Set aside 10 minutes. Combine the next five ingredients. Blend lentils, oil, honey and a small amount of water in a blender. Place in a large mixing bowl with remaining water. Stir in two cups of (mixed) flour. Add the yeast mixture. Stir in salt and remaining flour. Place on floured bread board and knead until smooth. Put in oiled bowl. Let rise until double in bulk. Knead again, cut dough and shape into four large loaves. Place in greased pans. Let rise. Bake at 375F for 45 minutes to one hour. >From: "Mimi B." <_mimisbox@hotmail.com_ (mailto:mimisbox@hotmail.com) > - - - - - - - - - - - - - - - - - - - NOTES: Then as now, Ezekiel's bread is crammed with such wholesome, life-extending nutrients as protein, calcium, phosphorus, iron, sodium, potassium, vitamins A and C, thiamin, riboflavin and niacin. NOTES : "Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches, and put them into one vessel, and make thee bread thereof . . . Ezekiel 4:9 * (There is some confusion about the "fitches" called for in the original recipe. Apparently, the fitches referred to an herb. Cumin, fennel and nutmeg have all been suggested as the mistranslated "fitches". Take your pick or leave them out. Any of them will add a unique taste to your homemade bread. ====== Ezekiel's Six-Grain Bread This recipe is found in Ezekiel 4:9, where God tells the prophet, "Take wheat and barley, beans and lentils, millet and spelt; put them in a single vessel and make bread out of them". Yield: 2 loaves 2 C warm water 2 pkg yeast 2 Tbsp honey 1/4 C vegetable oil 2 tsp salt 1 1/2 C graham (whole wheat) flour, divided 1/4 C lentil flour 1/4 C white bean flour (fava, navy, etc.) 1/4 C barley flour 1/4 C millet flour 1/4 C spelt flour 1 1/2 Tbsp ground coriander 2 to 2 1/2 C bread flour Sesame or poppy seeds (optional) Combine water, yeast, honey, oil, and salt in a large bowl, stir to dissolve. Stir in 1/2 C of the graham flour. Beat thoroughly. Let stand 10 minutes, or until foamy. Sift the remaining 1 C graham flour, lentil flour, bean flour, barley flour, millet flour, spelt flour and coriander together. Stir until well blended. Add flour mixture, about 1 C at a time, to the yeast mixture, stirring thoroughly after each addition. Add enough of the bread flour to make a stiff dough that pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead 10 to 12 minutes. Place in an oiled bowl and cover. Let rise 1 1/2 hours, or until dough has doubled in bulk. Punch down dough. Knead lightly, then let dough rest 5 minutes. Divide in half and shape into two round loaves. Place loaves on a lightly greased baking sheet. Cover and let rise 30 to 45 minutes, or until doubled. While dough is rising, preheat oven to 350F. If desired, lightly brush the tops of risen loaves with water and sprinkle with sesame or poppy seeds. Bake in a 350F oven for about 45 minutes, or until tops are browned and loaves sound hollow when tapped. Remove from baking sheets and let cool on wire racks. Note: to make the bean or grain flours, grind dried beans or whole grains in an electric blender or food processor. Do not grind more than 1/4 C at a time and take lots of breaks so your machine doesn't overheat. It will take quite some time to grind the flour. Sift the ground mixture though a fine sieve before use, or use a regular flour sifter if you want a coarser blend. These various flours absorb moisture at different rates, so be sure to follow the directions about sifting them together before adding them to the yeast mixture. Pearl barley can be used to make the barley flour. From Breaking Bread with Father Dominic, by Father Dominic Garramone ===== Ezekiel Bread (Ezek 4:9 NKJ Version) 1.5 lb (Bread Machine) This bread recipe is for Ezekiel bread, which is the recipe God gave Ezekiel in Ezek 4.9 and told him to eat for 390 days. This recipe is made easier in that you can use cooked beans rather than grinding beans as a lot of other Ezekiel bread recipes are. However, a batter bread is probably closer to what Ezekiel actually ate. There are additions such as honey, salt, olive oil, and a little gluten flour to help it out in the bread machine, but then the text doesn't mention the water that would be needed to make bread either. Since I am not good at making bread by hand, I've modified the recipe from the verse for the bread machine. I started with other recipes and modified them for the NKJ version. I used this version because it agrees with Strong's concordance, and others. The Old English in the KJV had fitches, which was translated various ways by some. say is spelt). "And take for yourself wheat, barley, beans, lentils, millet, and spelt; put them into one vessel, and make bread of them for yourself . . . This is the first time I have posted this recipe with the nutritional information (and the 2nd time altogether). 14.2% calories from fat. Russ Fletcher * Exported from MasterCook II * Ezekiel Bread (Ezek 4:9 NKJ Version) 1.5 lb (Bread Machine) Recipe By : Russell Fletcher Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C water 1 1/2 Tbsp olive oil 1/4 C red kidney beans, cooked -- drained 1/4 C lentils, cooked -- drained 1 1/2 Tbsp honey 3/4 tsp salt 3/4 C bread flour 3/4 C barley flour 3/4 C millet flour 3/4 C spelt flour 3 Tbsp gluten flour 1 1/2 tsp active dry yeast This bread had a surprisingly good taste, considering that a version of it (eaten as barley cakes) was eaten by Ezekiel for a fast for 390 days. Put all ingredients into the bread pan in the order suggested by your bread machine. I use the White Bread setting, Large Loaf (#2 for Oster machine). This is a bread based on Ezekiel 4:9, New King James Version. There are additions such as honey, salt, olive oil, and a little gluten flour to help it out in the bread machine, but then the text doesn't mention the water that would be needed to make bread either. Since I am not good at making bread by hand, I've modified the recipe from the verse for the bread machine. I started with other recipes and modified them for the NKJ version. I used this version because it agrees with Strong's concordance, and others. The Old English in the KJV had fitches, which was translated various ways by some say is spelt). "And take for yourself wheat, barley, beans, lentils, millet, and spelt; put them into one vessel, and make bread of them for yourself . . . Per Serving Nutritional Information Calories (kcal): 1,836.9 % Calories from Fat: 14.2% Total Fat (g): 29.0 % Calories from Carb.: 70.0% Saturated Fat (g): 3.1 % Calories from Protein: 15.9% Monounsaturated Fat (g): 15.3 % Refuse 0.0% Polyunsaturated Fat (g): 2.7 Vitamin C (mg): 1 Cholesterol (mg): 0 Vitamin A (IU.): 4 Carbohydrate (g): 322.6 Vitamin B6 (mg):0.29 Dietary Fiber (g): 41.4 Vitamin B12 (mcg): 0 Protein (g): 73.3 Thiamin B1 (mg): 1.12 Sodium (mg): 1,627 Riboflavin B2 (mg): 0.94 Potassium (mg): 601 Folacin (mcg): 317.7 Calcium (mg): 50 Niacin (mg): 11.0 Iron (mg): 14.1 Caffeine (mg): 0.0 Zinc (mg): 2.5 Alcohol (g): 0.0 Daily Values % Daily Value % Daily Value 2000 Calorie Diet 2500 Calorie Diet Total Fat (g): 29.0 45% 36% Saturated Fat (g): 3.1 15% 12% Cholesterol (mg): 0 0% 0% Sodium (mg): 1,627 68% 68% Carbohydrate (g): 322.6 108% 86% Dietary Fiber (g): 41.4 166% 138% Protein (g): 73.3 147% 117% Vitamin A: 0% Vitamin C: 2% Calcium: 4% Iron: 78% ===== Ezekiel Bread 2 tsp instant yeast 1 1/4 cups water, lukewarm 1 1/2 cups Ezekiel Mix 2 Tbsp vegetable oil 2 Tbsp honey 1 1/2 tsp salt 2 cups King Arthur Unbleached All-Purpose Flour Place all the ingredients in a large mixing bowl or the pan of your bread machine and mix and knead them together -- by hand, mixer or bread machine -- adding more water or all-purpose flour as needed till you've made a smooth, elastic dough. If using a bread machine: program the machine for Manual or Dough, then press Start; let the machine complete its cycle. If mixing by hand or mixer: combine all ingredients then turn the dough into an oiled bowl, turning once to coat, then cover. Let it rise until doubled in size, about 1 hour. Shape the dough into a loaf and place it in a greased 8-1/2 x 4-1/2-loaf pan. Cover it and let it rise again until doubled in size, about 1 hour. Bake the loaf in a preheated 350F oven for 30 to 35 minutes, or until an instant-read thermometer inserted in the center reads 190F. Immediately remove it from the pan and cool on a rack. Yield: one 1 to 1-1/2 pound loaf. (c)2005 The King Arthur Flour Company, Inc. All Rights Reserved. --------------- END bread-bakers.v106.n015 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved