Date: Mon, 31 Aug 2009 07:26:50 GMT -------------- BEGIN bread-bakers.v109.n033 -------------- 001 - Kathleen Subject: Cheese Burger Buns Date: Sun, 23 Aug 2009 07:32:38 -0400 These cheese buns are lovely. I've made them at least four times in the past six weeks and they just evaporate around our house. I do have the cheese powder from King Arthur which the recipe uses, but it does mention a substitute. If you go to the link you will find many step-by-step photos and the blog with more details and more photos. I made them in the Zo. One time I made them smaller for dinner rolls because I wanted our company to taste these lovely buns. kathleen * Exported from MasterCook * Cheese Burger Buns Recipe By :The King Arthur Flour Company Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lukewarm water 4 tablespoons butter 1 large egg 3 1/2 cups King Arthur Unbleached All-Purpose Flour -- (14 3/4 ounces) 2 tablespoons sugar 1/3 cup Vermont cheese powder -- (1 3/8 ounces) OR 3/4 cup grated Parmesan cheese or the finely grated cheese of your choice 3/4 teaspoons salt* -- (3/4 to 1 1/4) 1 teaspoon onion powder -- optional but good 2 1/2 teaspoons instant yeast Butter -- for brushing on top RECIPE SUMMARY: Hands-on time: 10 mins. to 15 mins. Baking time: 17 mins. to 20 mins. Total time: 2 hrs 27 mins. to 2 hrs 55 mins. Yield: 8 buns *Use 3/4 teaspoon salt if you use cheese powder, 1 1/4 teaspoons salt if you use grated fresh cheese Soft, golden buns, with the merest hint cheese, are perfect for burgers (of course), or any kind of sandwich, from tuna salad to Italian cold cuts to grilled Portobellos. 1) To make the dough: Combine all of the dough ingredients, and mix and knead them by hand, mixer, or bread machine to make a soft, somewhat tacky dough. 2) Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled. 3) Transfer the dough to a lightly greased work surface, and divide it into 8 pieces. 4) Round each piece into a smooth ball, and place on a lightly greased or parchment-lined baking sheet. Gently flatten the balls to about 3" diameter. 5) Cover the buns and let them rise till they've expanded nicely, about 1 hour. Towards the end of the rising time, preheat the oven to 350F. 6) Brush each bun with melted butter. 7) Bake the buns till they're a light, golden brown, about 18 minutes. 8) Remove the buns from the oven, and brush them with butter again. Place them on a rack to cool. Yield: 8 big buns. TIPS FROM OUR BAKERS: Using cheese powder in these buns will give them a lovely, smooth, golden crust. Using freshly grated cheese will make the crust appear speckled, due to the fat in the cheese and how it browns. For the prettiest crust, use cheese powder. Cabot makes cheese powder; look for it in your supermarket, if you don't want to purchase cheese powder at kingarthurflour.com. When making yeast rolls or bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time. Source: "www.kingarthurflour.com" S(Internet Address): "http://www.kingarthurflour.com/recipes/cheese-burger-buns-recipe" Copyright: "(c) The King Arthur Flour Company, Inc." Yield: "8 big buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 771 Calories; 63g Fat (72.9% calories from fat); 18g Protein; 35g Carbohydrate; 3g Dietary Fiber; 376mg Cholesterol; 2193mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 9 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v109.n033.2 --------------- From: DDJ0195 Subject: Re: incomplete herb bread Date: Sun, 23 Aug 2009 13:06:43 -0700 (PDT) Thanks for the recipes, they sound great, and I look forward to trying each of them. However, the Herb Bread is incomplete. How about flour, yeast....etc.... [[Yup, we goofed. Corrected recipe in this digest. -- Reggie]] --------------- MESSAGE bread-bakers.v109.n033.3 --------------- From: h.chapman@rogers.com Subject: bread machine recipes Date: Mon, 24 Aug 2009 08:45:26 -0700 (PDT) Reggie I have nothing against bread machines - but I don't have one. Harold Chapman In Guelph, Ontario [[Response in this digest -- Reggie]] --------------- MESSAGE bread-bakers.v109.n033.4 --------------- From: dmrogers218@comcast.net Subject: Re: herb bread Date: Mon, 24 Aug 2009 19:29:51 +0000 (UTC) How much flour in the Italian Herb Bread? Thanks! Southern Belles ring louder [[Corrected version in this digest -- Reggie]] --------------- MESSAGE bread-bakers.v109.n033.5 --------------- From: "Norbert or Jeanette Jacobs" Subject: Drying your sourdough starter for later use Date: Mon, 24 Aug 2009 23:51:21 -0500 Came across this note on a Countryside Magazine webpage, written by a lady named Margaret A. Wadika from Kentucky. Haven't tried it yet, but it seems easy enough to do. To put your sourdough starter to bed, cover a cookie sheet with wax paper, pour one cup starter onto the paper. Place in oven. Fold a potholder or towel in the door so the light stays on. A 60 watt bulb will keep the temperature at about 90F. When completely dry, the starter will peel off the paper. Run through the blender to powder and place in a small plastic bag and seal. It will keep at room temperature. To start up again: Mix 1 cup warm water with 1 cup flour and add starter powder. Let set for 48 hours. Feed again with 1 cup flour and 1 cup water. Let sit 6-8 hours and the starter is ready to work. Store at room temperature (I store mine on top of the refrigerator), feeding once a week. After all, all those grandmothers were not on the grid. The method I use to bake in the bread machine: Mix up the starter (above), let set for 48 hours, feed again and let it proof at least eight hours (or even the night before) before putting it to work . Spray the bread pan; sourdough tends to stick to the sides of the pan while rising. Measure into the pan: 8 oz. proofed starter 5 oz. water (1/2 cup plus 2 tablespoons) 2 cups bread flour Use "dough" setting. When done, turn machine off and let stand overnight. In the morning add: 1/8 teaspoon baking soda 1 tablespoon oil 1 tablespoon sugar 1 teaspoon salt 1 cup flour (see variations) 1 teaspoon dry yeast Repeat dough setting. When done, use "bake only" setting. My note: mix starter on Monday at 3 p.m.; feed on Wednesday at 3 p.m.; that same evening at 9 or 10 p.m., prepare the first mixture in the bread machine on dough cycle and let it stand overnight. The next day (Thursday) at about 9 a.m., add the rest of the ingred., repeat the dough cycle, then do bake only. Loaf should have time to cook then cool for lunch. Jeanette in South Texas / 60+ days of over 100 degrees; no rain in sight; it's terrible --------------- MESSAGE bread-bakers.v109.n033.6 --------------- From: Reggie Dwork Subject: response to Harold Date: Sat, 29 Aug 2009 22:49:45 -0700 to Harold ... I use bread machines, food processors, stand mixer or by hand. Just change the method to what you prefer and make an adjustment to it and you will have your loaf of bread (or more than 1). Let me know how it turned out for you using the method you prefer. Reggie --------------- MESSAGE bread-bakers.v109.n033.7 --------------- From: Reggie Dwork Subject: corrections to Italian Herb Bread Date: Sat, 29 Aug 2009 22:58:40 -0700 Hi everyone, I apologize for some of the ingredients missing from the Italian Herb Bread. I have to stop entering recipes at 3AM. Here is the corrected recipe ... (We also corrected the recipe in last week's digest in the archives.) * Exported from MasterCook * Italian Herb Bread Recipe By :Marie Lambert Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: 3 tablespoons olive oil 1 clove garlic, pressed -- (to 2) 1 1/2 teaspoons dried basil 3/4 teaspoon dried oregano 1/4 teaspoon dried rosemary 1/2 teaspoon dried thyme 3/4 cup water 6 tablespoons milk 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 3 cups bread flour 2 1/4 teaspoons yeast 1 lb loaf: 2 tablespoons olive oil 1 clove garlic, pressed -- (to 2) 1 teaspoons dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried rosemary 1/4 teaspoon dried thyme 1/2 cup water 4 tablespoons milk 1 teaspoons sugar 1 teaspoons salt 2 cups bread flour 1 1/2 teaspoons yeast Heat oil in a small skillet. Add the garlic and herbs. Saute for 2 min, taking care not to let the garlic scorch or it will turn bitter. If necessary, remove the pan from the stove. The herbs will continuing cooking in the oil's heat. Put the herb oil and remaining ingredients in bread pan in order suggested by your bread machine instructions. Set for white bread, medium crust. Press Start. Description: "This is a delicious white bread seasoned with garlic and Italian herbs." Source: "The Bread Machine Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 4g Fat (23.6% calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 272mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : It makes delicious cheese or meat sandwiches and is an excellent dinner bread. NOTES : Very good flavor, rise and texture. The guests enjoyed it. --------------- MESSAGE bread-bakers.v109.n033.8 --------------- From: Reggie Dwork Subject: Panzanella Date: Sun, 30 Aug 2009 01:26:31 -0700 * Exported from MasterCook * Panzanella Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices stale hearty bread 1 clove garlic -- peeled and cut in half 4 medium tomatoes -- ripe 1/2 cup red onion -- (2 1/2 oz), diced 1/4 cup fresh mozzarella cheese -- (smoked is nice), cut into 1/4" cubes 10 fresh basil leaves -- minced 2 cloves garlic -- minced 2 tablespoons balsamic vinegar -- or red wine vinegar), 1 oz 3 tablespoons extra virgin olive oil -- (1 1/4 oz) salt and pepper -- to taste Grill or broil both sides of the bread slices until lightly toasted. Peel and cut one clove of garlic it half, and rub evenly over the toasted slices while they're still warm; let them cool. Cut the slices into 1/2-inch cubes. Combine the tomatoes, onion, cheese, basil, anc minced garlic in a large serving bowl. Toss gently to combine. Just before serving, stir in the bread, letting it soak, up the tomato juice for a minute or two. Spoon in the vinegar and olive oil, then toss well and season to taste with salt and pepper. Serve immediately. Description: "Any leftover bread can be used to make this perfect summer salad. It's best served right away at room temperature." Source: "King Arthur Flour Baking Sheet, Summer 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 9g Fat (53.1% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat. --------------- MESSAGE bread-bakers.v109.n033.9 --------------- From: Tom Subject: MasterCook Recipies Date: Sun, 23 Aug 2009 00:10:48 -0700 (PDT) [[Responses in brackets - Jeff & Reggie]] I don't mean any disrespect to the Dwork's who do a great job running this board. [[Thanks]] But I am curious as to why you submit all those lame recipies from the software program called "MasterCook" - do you own the rights to the software? Have you actually made any of the recipies? [[The recipes aren't from MasterCook. The bread recipes posted last week are from "The Bread Machine Cookbook" by Marie Lambert. We use MasterCook to store and organize recipes. While some versions of MasterCook included recipes, most of them weren't to our liking. When we first started using MC around 1995, it was far better than anything else available. It's not perfect by a long shot and it's no longer being developed, but it's still better than anything else we've tried. We're open to suggestions if anyone knows of a better program, but it has to be able to import MasterCook recipes automatically and correctly - we have well over 10000 recipes in MC.]] I bought that program about 10 years ago. It was lame then and if these recipies are an example of its current quality it is still lame. [[As above, the recipes have nothing to do with the program.]] No where does the recipe mention how much flour, salt, or yeast to use for the "Italian Herb Bread." [[True. We goofed and left them out. Corrected recipe is in this digest]] And what exactly does "Put the herb oil and remaining ingredients in bread pan in order suggested by your bread machine instructions. Set for white bread, medium crust." mean? [[It means just what it says. Some bread machines like the dry ingredients on the bottom, for others you put the wet in first. If you want to make the bread by hand, do it like you would a simple white bread.]] Do you know the specific bread machine model the recipies were created for? [[It doesn't matter. They are all fairly similar. We have 7 different types.]] It claims to be a Low-Cal bread with only 38 calories per serving - what is a serving here? 1/2, 1/3, or 1/4 regulare slice? [[It's low cal only because we forgot to put the flour in :-) MasterCook calculates nutrition information from the specified ingredients. - Jeff & Reggie]] Tom --------------- END bread-bakers.v109.n033 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved