Date: Sun, 10 Jan 2010 09:42:23 GMT -------------- BEGIN bread-bakers.v110.n001 -------------- 001 - Reggie Dwork Subject: Speckbrot - final correction Date: Mon, 04 Jan 2010 01:20:50 -0800 This is the final correction to the Speckbrot recipe. Jeff and I both corrected this final one and yes it is correct as Betsy wrote it in the book. * Exported from MasterCook * Speckbrot Recipe By :Betsy Oppenneer Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Ethnic Hand Made Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound slab bacon -- or salt pork, cut into 1/2-inch dice 1 tablespoon active dry yeast -- scant T or 1 (1/4 oz) package 1/4 cup warm water -- (about 110F) 3/4 cup milk -- (about 110F) 1/4 cup unsalted butter -- (1/2 stick), softened 1 large egg 1 teaspoon salt 4 cups all-purpose flour -- to 5 c, unbleached Olive oil -- optional coarse salt -- optional Cook bacon: In a large skillet over medium heat, cook the bacon until most of the fat has been rendered and the meat is crisp, about 7 minutes. Drain on paper towels until cooled. By hand: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110F and add it to the yeast along with the butter, egg, salt, and 2 cups of the flour. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic. By mixer: In the mixer bowl, sprinkle the yeast in the water to soften. Heat the milk to 110F and add it to the yeast along with the butter, egg, salt, and 2 cups of the flour. Using the paddle, beat on medium-low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low. By food processor: In a large measuring cup, sprinkle the yeast in water to soften. Heat the milk to 100F and add it to the yeast along with the egg. In the bowl of the food processor fitted with the dough blade, combine the butter, salt, and 4 cups flour with 3 or 4 pulses. With the food processor running, add the liquid ingredients as fast as the dry ingredients will accept them. If you hear a sputtering sound, pour the liquid slower. As soon as all the liquid is added, turn the processor off. Check the liquid-to-flour ratio. Pulse until the dough forms a ball, then process exactly 60 seconds. By bread machine: Put the water, milk, butter, egg, and salt in the bread pan. Add 4 cups flour and sprinkle with the yeast. Select the Dough cycle and press Start. While the dough is mixing, check the liquid-to-flour ratio. The machine stops after the kneading cycle. You may let the dough rise in the bread machine or a bowl. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Shape: Turn the dough out onto a lightly oiled work surface. Knead the cooled bacon into the dough. Cover with a towel and let rest 5 minutes. Shape the dough into a 12-inch circle and place on a parchment-lined or well-greased baking sheet. Second rise: Cover with a tightly woven towel and let rise for 45 minutes. Preheat oven: About 10 minutes before baking, preheat the oven to 400F. Final preparation: Brush the loaf with olive oil and sprinkle with a coarse salt if desired. With a sharp serrated knife or razor blade, cut an X about 1/4 inch deep into the top of the loaf. Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190F. Immediately remove the bread from the baking sheet and place on a rack to cool. NOTE: This bread is best served warm. If it's baked ahead of time, reheat it in a 375F oven for 5 minutes. The bread can also be frozen once it has completely cooled; thaw completely before reheating. We have made this bread many times and it is always a hit at gatherings & at home. - - Reggie & Jeff Dwork Source: "Celebration Breads" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 18g Fat (51.5% calories from fat); 13g Protein; 25g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 598mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. NOTES : Germans work exceptionally hard, and when work is over they play just as hard. New Year's Eve is a time of great celebration; parties begin early in the evening and last until breakfast the next morning. In the town Rothenburg ob der Tauber, tasty Speckbrot, bacon bread, is always served. The rich dough with the addition of speck or bacon, is said to ward off hangovers by coating the empty stomach with a healthy dose of fat before the celebrations begin. Though this is a New Year's Eve bread, I love to bake it in the summer for fresh tomato and lettuce sandwiches; it gives new life to a BLT. Should you have trouble finding slab bacon, thick-sliced bacon can be substituted, but the large chunks are much tastier. Coarse salt is a great addition if you like bacon, but not for the salt pork, which is salty enough by itself. This bread was a favorite of my recipe testers! --------------- MESSAGE bread-bakers.v110.n001.2 --------------- From: fred smith Subject: Re: cinnamon rolls Date: Sun, 20 Dec 2009 21:29:58 -0500 In the cinnamon rolls recipe I posted (v109.n046.4): > -Roll up like a jelly roll, starting at the long side. > -Cut into two-inch slides. OOPS. that should be SLICES, not SLIDES. Sorry! ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ----------------------------- The eyes of the Lord are everywhere, keeping watch on the wicked and the good. ----------------------------- Proverbs 15:3 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v110.n001.3 --------------- From: John Hileman Subject: Re "wrinkled" loaf top Date: Sun, 20 Dec 2009 21:26:12 -0500 R K Johnson inquired in the last issue about bread baked in a ceramic loaf pan would change from having a nice firm top to one that is wrinkled. I have two suggestions: - Are you taking the bread out of the pan immediately? If not, try doing so. - Even easier, try taking the ceramic loaf pan out of the equation and bake in a regular metal loaf pan. Good luck! --------------- MESSAGE bread-bakers.v110.n001.4 --------------- From: Reggie Dwork Subject: Pain au Potiron Date: Mon, 04 Jan 2010 00:38:40 -0800 * Exported from MasterCook * Pain au Potiron (Peppery Pumpkin and Olive Oil Loaf) Recipe By :Jeff Hertzberg MD and Zoë Francois Serving Size : 80 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Holidays Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups whole wheat flour 3 1/2 cups unbleached all-purpose flour 1 1/2 tablespoons granulated yeast -- or 2 packets (increase or decrease to taste) 1 tablespoon kosher salt -- (increase or decrease to taste) 2 tablespoons vital wheat gluten 3 1/2 cups lukewarm water 1/4 cup olive oil 1 1/4 cups peeled,1/4" diced raw pie pumpkin -- (sometimes called "sugar" pumpkin) fresh ground pepper NOTE: Yields 20 slices per 1 lb loaf Mixing and storing the dough: Whisk together the flours, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container. Generously season the pumpkin, squash, or sweet potato with fresh-ground pepper. Add the liquid ingredients and the seasoned pumpkin to the dry ingredients. Mix without kneading using a spoon until it comes together in a wet dough. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), about 2 hours. Do not punch down! Dough can be used immediately after rising, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Flavor will be best if you wait for at least 24 hours. On baking day, dust the surface of the dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into a narrow oval. Allow to rest on a pizza peel prepared with cornmeal or lined with parchment for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough). Thirty minutes before baking, preheat a baking stone in the middle of the oven to 450F, with a broiler tray on any other shelf that won't interfere with rising bread. Using a pastry brush, paint the top crust with water. Slash with 1/4" deep parallel cuts across the loaf, using a serrated bread knife. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until richly browned and firm. Allow to cool on a rack before slicing and eating. Source: "Healthy Bread in Five Minutes a Day" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 1g Fat (16.1% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : Makes enough dough for at least four one-pound loaves. The recipe is easily doubled or halved. Although pumpkin is generally thought of as quintessentially American (Native Americans were the first to cultivate it), there's actually a marvelous French Provençal tradition of bread spiked with peppered pumpkin. Dice the raw pumpkin small so that it will cook through during the baking time. You can substitute raw butternut squash or sweet potato for the pumpkin. --Jeff and Zoë --------------- MESSAGE bread-bakers.v110.n001.5 --------------- From: Reggie Dwork Subject: Sicilian bread request Date: Mon, 04 Jan 2010 00:58:42 -0800 Jeff and I were in Portland for the holidays. As we left town our daughter suggested we check out DiPrima Dolce Italian Deli and Bakery. Of course we couldn't turn it down. So the 4 of us loaded into our cars and headed off to find this place. Well of course we found it and bought a loaf of Sicilian Bread. WOW what a bread it turned out to be. It contains semolina flour and sesame seeds along with the regular yeast, flour etc. Do any of you have a recipe for it?? If so PLEASE send it in to the list so everyone and myself can make it and enjoy it. We hadn't gotten very far when Jeff pulled off a hunk and started eating it. He loved it needless to say. I tried to hold off eating it but once the aroma headed over to my side of the car I couldn't resist. I am sitting here watching him eat the last of it now and I am drooling. Thanks so much, Reggie --------------- MESSAGE bread-bakers.v110.n001.6 --------------- From: "pedrothethird@qwest.net" Subject: "wrinkled" loaf top Date: Wed, 6 Jan 2010 12:57:29 -0500 The Problem (answer below?): >From: R K Johnson >Subject: "wrinkled" loaf top >Date: Fri, 18 Dec 2009 23:02:21 -0500 > >My favorite daily bread loaves come out of the oven with beautiful >color and a taut, smooth top. An hour or so later they're all >wrinkled on top rather than staying nice and smooth. Any ideas what >I'm doing wrong? If it matters, they're 1/4 whole wheat and >otherwise a very standard recipe, baked at 350 convection for 35 >minutes in a ceramic pan. The solution?: Try vital wheat gluten? It is available at pretty much any good grocery store, by the flours or natural foods. --------------- MESSAGE bread-bakers.v110.n001.7 --------------- From: Reggie Dwork Subject: ABM Parmesan Cornbread 4 ****, TNT Date: Tue, 5 Jan 2010 15:51:16 -0500 This recipe is from a friend. Reggie ABM Parmesan Cornbread 4 ****, TNT 1 c, water 2 tsp. olive oil 2 3/4 c. bread flour 1/2 c. yellow cornmeal 1/4 c. grated Parmesan cheese 2 tsp. sugar 3/4 tsp. salt 3/4 tsp. dried basil (opt. - I don't use it) 1 tsp. yeast Add ingredients to bread machine according to manufacturer's directions. --------------- MESSAGE bread-bakers.v110.n001.8 --------------- From: Reggie Dwork Subject: Asiago Cheese Bread Date: Tue, 5 Jan 2010 18:42:06 -0500 Another recipe from a friend. Reggie I actually make the dough for this in the machine, then shape it into 2 bagettes and bake it on either a double French bread pan or a rectangular baking stone... This bread is great as is, or as bruschetta. Asiago Cheese Bread 3 1/2 to 3 3/4 cups bread flour (King Arthur) 1 envelope active dry yeast (SAF brand) 1 1/2 teaspoons kosher salt 1 1/2 teaspoon finely cracked mixed peppercorns (pink, green, black) 1 1/4 cups 2 % milk 2 tablespoons unsalted butter, cut up 1 1/4 cups finely grated Asiago cheese 1 large egg In large bowl, combine 1 1/2 cups of the bread flour, yeast, salt and pepper. In small saucepan, heat milk and butter over medium-high heat until butter is melted and temperature is 120 to 130 F. (Or you can microwave the milk and butter briefly.) Stir the milk mixture into the flour mixture until smooth. Stir in 1 cup of the cheese. Gradually stir in about 2 cups of the flour to make soft dough. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking. Oil large bowl, add dough and turn to coat. Cover with clean kitchen towel. Let rise in warm place 1 hour or until doubled in volume. Coat an 8-by-2-inch round cake pan with cooking spray. Punch down dough. Form dough into a 6-inch round. Place in prepared cake pan. Cover with towel. Let rise in a warm place away from drafts, about 45 minutes or until doubled in volume. Preheat oven to 425 F. In a small bowl, lightly beat the egg. Brush top of dough with beaten egg. Sprinkle top with the remaining 1/4 cup of the cheese. Bake for 35 minutes or until the crust is golden and bread sounds hollow when tapped with fingertips. Transfer the bread to a wire rack. Let cool. Notes: I made my dough in the bread machine, adding ingredients according to the manufacturer's directions. After the dough cycle on the ABM finished, I removed it from the machine pan, and formed two long baguette loaves. I sprinkle cornmeal on the baking sheet, placed the loaves on the sheet. I made three short, shallow diagonal slashes on top of each loaf. After they were raised again, I brushed the dough with the beaten egg and sprinkle with cheese. Baked at 425F., about 30 minutes. Made 2 long loaves. --------------- MESSAGE bread-bakers.v110.n001.9 --------------- From: Reggie Dwork Subject: Soup Sticks Date: Mon, 04 Jan 2010 00:42:29 -0800 * Exported from MasterCook * Soup Sticks Recipe By : Serving Size : 20 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 1/4 cups warm water -- (105F to 115F) 1 package active dry yeast 3 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1/3 cup olive oil 1 egg 1/4 cup packed brown sugar 2 teaspoons chili powder -- optional 1 teaspoon salt 1/2 teaspoon ground cinnamon Spicy Honey Butter 1/4 cup honey 1/4 cup red pepper -- crushed 1/2 cup butter -- softened (1 stick) 1. In mixing bowl combine warm water and yeast Stir to dissolve. Add 1 cup of the all-purpose flour, the whole wheat flour, olive oil, egg, sugar, chili powder, salt, and cinnamon. Beat with electric mixer on low 1 minute. 2. Stir in remaining flour to make soft dough that pulls away from sides of bowl (dough will be sticky). Coat 2-quart container with nonstick cooking spray. Place dough in container. Cover; refrigerate overnight. 3. When ready to use, punch dough down. Turn out onto floured sheet of parchment paper. Pat or roll dough into 15x12-inch rectangle. Transfer parchment with dough to large baking sheet. 4. Using floured pizza cutter or knife, cut dough width-wise into 20 strips about 3/4 inch wide (Dip cutter in flour as necessary to prevent sticking.) Cover; let rise 1 hour or until doubled in size. Brush with olive oil. 5. Preheat oven to 375F. Bake 20 minutes or until golden. Slide soup sticks onto cutting board; cool slightly. Cut apart. Serve with Spicy Honey Butter. 6. Spicy Honey Butter: Whisk 1/4 cup honey and 1/4 teaspoon crushed red pepper into 1/2 cup (1 stick) softened butter. MAKES 20 STICKS. Description: "Overnight rising is the key to this dough's success." Start to Finish Time: "1:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 9g Fat (40.7% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 162mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve with Spicy Honey Butter. NOTES : EACH STICK 169 cal, 8 g fat (8 g sat. fat), 19 mg chol, 129 mg sodium, 21 g carb, 1 g fiber, 3 g pro. --------------- END bread-bakers.v110.n001 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved