Date: Sun, 28 Feb 2010 09:33:44 GMT -------------- BEGIN bread-bakers.v110.n007 -------------- 001 - "indianabob" Subject: no knead breads Date: Sun, 21 Feb 2010 07:56:59 -0600 For a good seeded rye, use 3 cups white and 1 cup rye flour and add 1 T carroway. Other breads, eliminate salt and add 1/2 pkg onion soup. Replacing water with beer makes an interesting bread. When i make the no knead i use floured hands and just round up the bread in the raising bowl, then dump the batter on a parchment paper. When the crock is hot, grab four corners of the parchment and place the entire glob in the pot. Works well. indianabob grower of fine weeds and a few hosta life is good, rice and beans, priceless --------------- MESSAGE bread-bakers.v110.n007.2 --------------- From: Rae Rubin Subject: Re: Seeded Rye (v110.n006) Date: Sun, 21 Feb 2010 14:21:33 GMT Dear May, There is a very good seeded rye in the book, Artisan Bread in 5 Minutes a Day. If you do not have the book, try their web address or Rae --------------- MESSAGE bread-bakers.v110.n007.3 --------------- From: "Ilene Rachford" Subject: Re: Seeded Rye (v110.n006) Date: Mon, 22 Feb 2010 16:58:44 -0500 I have been having a wonderful time with the "Artisan Bread in 5 Minutes" book, as well as the new "Healthy Breads in 5 Minutes" book. I am uncomfortable posting the recipes. Perhaps you could find them in your library and try them first. That's what I did, then loved them so much I purchased them from Amazon (best price around and free shipping with an order over $25). It really is amazing. You do not knead at all...just mix the dough, let it sit out for about 2 hours to rise, and refrigerate (much easier to work with cold dough). On baking day, pull off a chunk of dough, shape it, let rise for about 1 to 1 1/2 hours, bake and you have a delicious loaf of bread! Each batch of dough lasts up to two weeks in the frig (longer in the freezer) and makes about 4 1 pound loaves. --------------- MESSAGE bread-bakers.v110.n007.4 --------------- From: Reggie Dwork Subject: Sheepherder's Bread Date: Sun, 28 Feb 2010 01:08:42 -0800 We bought a loaf of sheepherder's bread at the grocery store and enjoyed it very much, so we searched the web for a recipe. Google found several, but they are all this one or are similar to it. Haven't tried baking this yet. but hope to do it soon. Reggie Sheepherder's Bread Sunset Magazine, MAY 1998 Note: With this loaf, Anita Mitchell won the bread-baking contest at the National Basque Festival in Elko, Nevada, in 1975. She used a cast-iron Dutch oven, but a nonstick pan makes the bread easier to manage. Bake the loaf up to 1 day ahead and store, covered, at room temperature. Freeze to store longer. 1/2 cup (1/4 lb.) butter, margarine, or shortening 1/2 cup sugar 2 1/2 teaspoons salt 2 packages active dry yeast About 9 1/2 cups all-purpose flour Salad oil 1. In a large bowl, combine 3 cups very hot tap water with butter, sugar, and salt. Stir until butter melts; let cool until warm (110F to 115F). Stir in yeast; cover and set in a warm place until bubbly, about 15 minutes. 2. Add 5 cups of the flour. Beat with a heavy-duty mixer or spoon just until batter is stretchy, 2 to 5 minutes. Mix in enough of the remaining flour, about 3 1/2 cups, to form a stiff dough. 3. To knead with a dough hook, beat on medium speed until dough pulls from side of bowl and no longer feels sticky, about 5 minutes. If required, add more flour, 1 tablespoon at a time. To knead by hand, scrape dough out onto a floured board and knead until smooth, about 10 minutes, adding flour as required to prevent sticking. Rinse bowl and rub with oil. Return dough to bowl and turn over to coat with oil. 4. Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 1/2 hours. 5. Meanwhile, if using a 5-quart cast-iron Dutch oven, cut a circle of foil to fit bottom of pan; put foil in pan. Rub the foil and sides of pan generously with salad oil. A nonstick pan that is not worn needs no preparation. 6. Knead dough with dough hook or on a floured board to expel air, then form into a smooth ball. 7. Place dough in baking pan. Cover loosely with plastic wrap and let rise in a warm place until almost doubled again, 45 minutes to 1 hour; watch closely so it doesn't rise too much. 8. Bake, uncovered, in a 350F oven until loaf is golden brown and sounds hollow when tapped, 50 to 55 minutes. 9. Remove bread from oven and invert onto a rack (you'll need a helper); remove foil and turn loaf right side up. Cool at least 45 minutes. Serve warm or cool, cut into wedges. Yield: Makes 1 loaf, about 3 3/4 pounds Nutritional analysis per ounce. calories 94 (18% from fat); fat 1.9g (sat 1g); cholesterol 4.1mg; carbohydrate 17g; sodium 108mg; protein 2.1g; fiber 0.6g --------------- END bread-bakers.v110.n007 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved