Date: Mon, 25 May 2009 07:27:33 GMT -------------- BEGIN bread-bakers.v109.n020 -------------- 001 - Reggie Dwork Subject: Summer Baking Date: Sun, 24 May 2009 16:36:35 -0700 Do you bake during the summer?? If so ... how do you keep the kitchen from getting so warm?? I recently heard that one can bake bread in a smoker/grill cooker called the Green Egg. It is ceramic and retains the heat for many hours longer then a regular smoker/grill would be able to do. I did a search and located a person who actually made Peter Reinhart's Anadama recipe from The Baker's Apprentice. A platesetter (I am not familiar with this term) and a baking stone was used The pictures of the bread and dialogue are interesting. So, have any of you used this product or any sort of bbq, grill or smoker?? Do you have any other ways of helping keep the kitchen cool?? Thanks, Reggie --------------- MESSAGE bread-bakers.v109.n020.2 --------------- From: Reggie Dwork Subject: Honey Whole Wheat Mini Loaves Date: Sat, 16 May 2009 18:23:02 -0700 * Exported from MasterCook * Honey Whole Wheat Mini Loaves Recipe By : Serving Size : 16 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon salt 2 large eggs 1/4 cup brown sugar 1 cup honey 1 teaspoon instant expresso -- or coffee granules stirred into 2/3 C hot water 1/2 cup canola oil -- or safflower oil 1 teaspoon vanilla extract 1 cup walnuts -- coarsely choppped Put oven rack in middle position and preheat oven to 350F. Lightly oil and flour 4 mini loaf pans (6" x 3" x 2 1/4") combine flours, baking powder, baking soda, cinnamon, ginger and salt in med bowl. Put eggs and brown sugar in large bowl. Beat with electric mixer at high speed 1 min. Add honey, coffee, oil and vanilla extract and bet at low speed 1 min. Stir in flour mixture and walnuts. Pour batter into loaf pans and set on baking sheet. Bake 15 min. Rotate pans. Continue baking until wooden pick inserted into center comes out clean, 10 - 15 min longer. Cool on rack 5 min. Run knife around edges and remove loaves. Cool completely. Nutrition: Cal 244, Fat 12g, Sat Fat 1g, Carb 33g, Fiber 2g, Pro 4g, Sod 119mg Source: "Prevention, June 2009" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 12g Fat (42.3% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 128mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : The flavor of honey reallly comes through in these little loaves. If you're not crazy about walnuts, sub in almonds, pecans, or pine nuts - or just omit them. --------------- MESSAGE bread-bakers.v109.n020.3 --------------- From: "Steve Gomes" Subject: tough pizza crust Date: Thu, 21 May 2009 20:54:40 -0600 I make my pizzas with the same dough as for bread. 4 cups flour 2 cups water 1 t yeast 1 t sugar 3 t soft lard It is a nice moist dough. For the pizzas I put plenty of flour on a board and flatten a ball of dough out and then stretch it on the back of my hands. It makes a nice pie but the edges are a bit tough. I cook it at 500F on a stone for about ten minutes. what do ya think? --------------- MESSAGE bread-bakers.v109.n020.4 --------------- From: Judi Boniface Subject: sugar-free low sodium rolls question Date: Sat, 23 May 2009 06:23:33 -0700 (PDT) I've been buying these wonderful low sodium rolls made without sugar and am trying to duplicate them. The ingredients are: Unbleached High Gluten Flour, water, yeast, salt, dough conditioner and calcium propionate. That's it! Each roll is 2 ounces and is about the size of a man's fist. They are soft and fluffy with just a little bit of flour dusted on the outside. I've made bread in a machine and by hand but these rolls have so few ingredients I don't know where to begin. Can anybody help? Judi --------------- MESSAGE bread-bakers.v109.n020.5 --------------- From: Reggie Dwork Subject: Raisin Scones Date: Sun, 24 May 2009 16:06:36 -0700 * Exported from MasterCook * Raisin Scones Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg 1/2 cup milk 2 cups all-purpose flour 2 1/2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons cold butter -- cut into bits 3/4 cup raisins Preheat the oven to 400F. Whisk the egg and milk together in one bowl and the flour, sugar, baking powder, and salt in another. Drop the butter into the flour and, using your fingers, cut and rub until the mixture is pebbly. Pour in the milk and egg. Mix with a fork until the dough is evenly moist. Add the raisins and give the very sticky dough a few more stirs. Spoon a dozen mounds of dough onto a foil-lined baking sheet and bake for 20 to 22 min, or until the scones are golden brown. Cool for a few minutes. Serve warm or with butter or jam, or a little of each. Makes 12 Per scone: Cal 170, Carbs 26g, Pro 3g, Fat 7g, Chol 35mg Description: "These light treats are ready in 30 min flat and freeze well." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 7g Fat (33.7% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 282mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n020.6 --------------- From: Reggie Dwork Subject: Soft Pretzels Date: Sun, 24 May 2009 17:51:55 -0700 * Exported from MasterCook * Soft Pretzels Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- to 4 1/2 C 1 package active dry yeast 1 1/2 cups milk 1 1/4 cups sugar 2 tablespoons cooking oil 1 teaspoon salt 2 tablespoons salt 3 quarts boiling water 1 egg white -- slightly beaten 1 tablespoon water sesame seeds -- or poppy seeds, coarse salt or cheddar sauce In a large mixing bowl, combine 1 1/2 c flour and the yeast. In a med saucepan heat and stir milk, sugar, oil and one tsp salt just til warm (120 - 130F). Added to the flour mixture. Beat with an electric mixer on low to med high speed for 30 sec, scraping the sides of the bowl. Then beat on high speed for three min. Using a wooden spoon, stir in as much of the remaining flour as much as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 - 8 min total). Shape into a ball. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double (about 1 1/4 hrs). Punch the dough down. Turn out onto a lightly floured surface. Cover and let rest for 1- min. Meanwhile, grease two baking sheet, Roll dough into a 12" x 10" rectangle. Cut into 20 12" x 1/2" strips. Gently pull each strip into a rope about 16" long. Shape into pretzels. Place pretzels 1/2" apart on the prepared baking sheets. Bake in a 475F oven for 4 min. Remove from oven. Reduce oven temperature to 350F. Meanwhile, dissolve the two Tbsp salt in the boiling water. Reduce heat. Lower pretzels, four or five at a time, into simmering water. Simmer for two min, turning once. Remove with a slotted spoon and drain on paper towels. Let stand on towels only a few seconds (if left too long, they stick). Then place 1/2" apart on well-greased baking sheets, Brush pretzels with a mixture of egg white and one Tbsp water. Lightly sprinkle with sesame seeds, poppy seeds, or coarse salt. Bake in the 350F oven for 20 - 254 min or until golden brown. Remove from baking sheet and cool on a wire rack. if desired, serve with cheddar sauce. Cheddar Sauce: In a small saucepan, melt one Tbsp margarine or butter. Stir in four tsp all purpose flour and a dash ground red pepper. Add 1/2 C milk all at once. Cook and stir one min more. Stir in 1/2 C shredded cheddar cheese until melted. Makes 2/3 C Whole Wheat Soft Pretzels: Prepare soft pretzels as directed,except substitute 1 1/2 C whole wheat flour for 1 1/2 C if stirred-in all-purpose flour. Shape each pretzel by crossing one end over the other to form a circle, overlapping about four inches from each end. Take one end of dough in each hand and twist once at the point where dough overlaps. Lift each end across to the edge of the circle opposite it. Tuck ends under, moisten, and press to seal. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 2g Fat (12.2% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 763mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. Serving Ideas : Serve plain or sprinkled with poppy seeds, sesame seeds, or coarsse salt. Can also serve with Cheddar sauce NOTES : A 1 oz serving (6 pretzels) has cal 110, fat 1g, low cholesterol. --------------- MESSAGE bread-bakers.v109.n020.7 --------------- From: Jeff Dwork Subject: oops Date: Sun, 24 May 2009 23:08:52 -0700 Bread-bakers didn't get sent out last week, so there will be two digests this week. Jeff --------------- END bread-bakers.v109.n020 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved