Date: Sat, 6 Mar 2010 06:15:18 GMT -------------- BEGIN bread-bakers.v110.n008 -------------- 001 - "j" Subject: Longhorn steakhouse bread Date: Sun, 28 Feb 2010 15:26:08 -0600 I love this bread, and wondered if anyone with a more sophisticated palate than I could give me hints on how to get the same flavor in home baking. I always enjoy it when I go to a Longhorn Steakhouse. If anyone knows how to duplicate the flavor and texture I would greatly appreciate any hints. j --------------- MESSAGE bread-bakers.v110.n008.2 --------------- From: "Gwen Brass" Subject: Seeded rye Date: Sun, 28 Feb 2010 13:28:17 -0800 Indianabob, Do you put the parchment paper in the pan along with the dough or so you just dump the dough? In response to the Artisan Bread in 5 posts, I have both those books. I'm in a group that's baking their way through the second book, Healthy Bread in 5. The link, if you are interested, is . What I like best is to see what other people are doing with the dough. Everyone bakes the same dough and then does whatever they want with it and there are some very creative bakers in this group! Gwen --------------- MESSAGE bread-bakers.v110.n008.3 --------------- From: Larronna@aol.com Subject: Sheepherder bread (Sunset Magazine) Date: Sun, 28 Feb 2010 17:16:55 EST That is "the" Sheepherder bread recipe. I believe that article was an update on one from much earlier. I'm not Basque, but born and live in Northern Nevada. Hope you enjoy it as much as we have. Haven't baked a loaf of it in ages, must be time. Might add some of my sourdough starter (also from a Sunset Magazine recipe years back) for extra flavor. Ronna near Reno --------------- MESSAGE bread-bakers.v110.n008.4 --------------- From: "Leigh Monichon" Subject: Whole Wheat Banana Bread Date: Sun, 28 Feb 2010 14:39:04 -0800 This has been a favorite in my family for probably 10 years. My teenagers eat enough bananas that I rarely have enough to make banana bread, but this is the go to recipe when we do. Corny Banana Oat Bread 1/2 cup applesauce, water, or oil 1/2 cup honey 2 eggs 1 cup whole wheat flour 1/2 cup cornmeal 1/2 cup rolled oats 1/4 cup wheat germ 1 t baking soda 1/4 t salt 1 cup mashed bananas (3 medium) Mix applesauce (or oil or water) and honey in bowl. Add eggs, beating well. Combine dry ingredients. Add to honey mixture alternately with bananas, beating well after each addition. Pour into a greased 5x9 inch loaf pan. Bake at 350F for 1 hour or until loaf tests done. Yield: 12 servings Approximate per serving: Cal 228, protein 4 gram, carbohydrates 31 g, fiber 3 g, cholesterol 35 mg, fat 11 g (IF you use oil) sodium 123 mg. Calories and fat stats lower if you use applesauce. Source: Whole Foods for the Whole Family Cookbook --------------- MESSAGE bread-bakers.v110.n008.5 --------------- From: Kathleen Subject: Fresh Fruit Bread Date: Mon, 01 Mar 2010 15:46:22 -0500 I'm going to post several bread recipes that are in my recent power company magazine. I'm baking almost exclusively out of the Bread Baker's Apprentice and ABin5 and HBin5, at this time, so it will be awhile before I get around to testing these recipes. I don't remember ever seeing a yeast recipe that is similar to the bread below. kathleen Fresh Fruit Bread Recipe By :Tammy Algood, for www.picktnproducts.org (Tennessee Dept of Agriculture) Serving Size : 0 Preparation Time :0:00 Categories : Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (110F) 2/3 cup orange juice 1 package active dried yeast -- 0.25-ounce 1/4 teaspoon honey 6 cups all-purpose flour -- divided 1 cup chopped cranberries 1 ripe banana -- mashed 1 cup grated -- peeled apple 1 cup chopped pecans -- or walnuts 1 tablespoon orange zest 1 tablespoon lemon zest 1/2 cup sugar 1 tablespoon salt -- PLUS 1 teaspoon salt 3 tablespoons unsalted butter -- melted 2 cups whole-wheat bread flour In a large bowl, combine the water, juice, yeast and honey. Add 2 cups of the all-purpose flour and mix well. Cover and let rise in a warm place away from drafts 45 minutes. Meanwhile, grease and flour two loaf pans and set aside. In a separate bowl, toss together the cranberries, banana, apple, pecans, orange zest, lemon zest, sugar, salt and butter. Beat into the risen bread. Add the whole-wheat flour and the remaining all-purpose flour one cup at a time. Transfer to a well-floured surface and knead 15 minutes. Grease a bowl generously. Place the dough in the bowl and turn to evenly coat. Cover and let rise 1 hour or until the dough has doubled in bulk. Punch the dough down and knead the dough 5 minutes longer. Divide the dough in half and shape into two loaves. Place in the prepared loaf pans and cover. Let rise in a warm place away from drafts. When the loaves have nearly doubled in size, preheat the oven to 350 F. Bake 45 to 50 minutes or until it sounds hollow when tapped. Cool at least 30 minutes on a wire rack before slicing and serving. Yield: 2 loaves Source: "The Tennessee Magazine, February 2010, page 27" Copyright: "2010, Tennessee Electric Cooperative Association, ISSN 0492-746x" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4359 Calories; 123g Fat (25.3% calories from fat); 89g Protein; 729g Carbohydrate; 35g Dietary Fiber; 93mg Cholesterol; 8559mg Sodium. Exchanges: 39 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fruit; 22 1/2 Fat; 7 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n008.6 --------------- From: Kathleen Subject: Cream Cheese Bread Date: Mon, 01 Mar 2010 15:47:37 -0500 With both sour cream and cream cheese, I would expect this to be a very soft and rich bread. kathleen Cream Cheese Bread Recipe By :Tammy Algood, for www.picktnproducts.org (Tennessee Dept of Agriculture) Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sour cream -- 1 container 1 1/4 cups sugar -- divided 1/2 cup unsalted butter -- cut into pieces 1 teaspoon salt 2 packages active dried yeast -- (two 0.25 oz packets) 1/2 cup hot water -- (110 to 115F) 3 eggs 4 cups all-purpose flour 16 ounces cream cheese -- softened (two 8-oz packages) 2 teaspoons pure vanilla -- or almond extract In a heavy saucepan, combine the sour cream, 1/2 cup of the sugar, butter and salt over medium heat. Stir occasionally until the butter melts. Cool to 110 to 115 F. Meanwhile, combine the yeast and warm water in a mixing bowl. Let stand 5 minutes. Stir the sour cream mixture and 2 of the eggs into the yeast mixture. Blend well. Gradually add the flour a cup at a time. Cover and refrigerate at least 8 hours. When ready to assemble, beat the cream cheese, remaining sugar and egg at medium speed of an electric mixer until smooth. Fold into the extract and set aside. Divide the dough in four pieces. Turn each onto a well-floured surface and knead five times. Roll each dough portion into a 12-inch by 8-inch rectangle. Spread each rectangle with a quarter of the cream cheese mixture, leaving a 1-inch border around the edges. Starting at the long side, carefully roll the dough. Press the seams together. Place the seam side down on a lightly greased baking sheet. Cut six equally spaced x's on the top of each loaf. Cover and let rise in a warm place away from drafts for 1 hour or until doubled in size. Preheat the oven to 375 degrees. Bake 20 minutes or until lightly browned. Cool before slicing and serving. Yield: 4 loaves Source: "The Tennessee Magazine, February 2010, page 35" Copyright: "2010, Tennessee Electric Cooperative Association, ISSN 0492-746x" Yield: "4 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5892 Calories; 317g Fat (48.2% calories from fat); 113g Protein; 654g Carbohydrate; 13g Dietary Fiber; 1483mg Cholesterol; 3831mg Sodium. Exchanges: 25 Grain(Starch); 7 1/2 Lean Meat; 1/2 Non-Fat Milk; 58 Fat; 17 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n008.7 --------------- From: Kathleen Subject: Onion Poppy Seed Twisted Bread Date: Mon, 01 Mar 2010 15:49:52 -0500 My favorite breads are seeded and often use King Arthur Flour's Artisan Bread Topping. kathleen Onion Poppy Seed Twisted Bread Recipe By :Tammy Algood, for www.picktnproducts.org (Tennessee Dept of Agriculture) Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- divided 3 tablespoons sugar 1 package active dried yeast -- (one 0.25 oz packet) 1 teaspoon salt -- PLUS 1/8 teaspoons salt -- divided 1/2 cup milk 1/4 cup water -- PLUS 1 tablespoon water -- divided 5 tablespoons unsalted butter -- divided 2 eggs 1 cup chopped onion 2 tablespoons poppy seeds -- divided In a large bowl, combine 1 cup of the flour, sugar, yeast and 1 teaspoon of the salt. In a heavy saucepan, combine the milk, 1/4 cup of the water and 3 tablespoons of the butter over medium-high-heat. Stir until the butter melts and the temperature is between 120 and 130 F. Gradually stir into the yeast mixture. Stir in 1 egg and the remaining flour. Blend well. Turn the dough onto a well-floured surface and knead 6 minutes or until smooth and elastic. Place in a well-greased bowl, turning to evenly grease the top. Cover and let stand 10 minutes. In a small bowl, melt the remaining butter on low power in the microwave 1 minute. Add the onion, 1 1/2 tablespoons of the poppy seeds and the remaining salt. Set aside. On a lightly floured surface, roll the dough into a 14-inch by 10-inch rectangle. Cut in half lengthwise. Spoon half of the onion mixture down the center of each rectangle. Bring the sides over the filling and pinch the seams to seal. Place the seam side down and the rectangles side by side on a lightly greased baking sheet. Pinch the portions together at one end to seal. Twist the portions together and pinch the ends to seal. Cover and let rise in a warm place away from drafts 30 minutes or until doubled in size. Preheat the oven to 350 degrees. Lightly beat the remaining egg and brush over the dough. Sprinkle with the remaining poppy seeds. Bake 35 minutes, shielding with aluminum foil after 25 minutes. Cool completely on a wire rack. Yield: 1 loaf Source: "The Tennessee Magazine, February 2010, page 35" Copyright: "2010, Tennessee Electric Cooperative Association, ISSN 0492-746x" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2168 Calories; 83g Fat (34.4% calories from fat); 54g Protein; 300g Carbohydrate; 13g Dietary Fiber; 596mg Cholesterol; 2623mg Sodium. Exchanges: 16 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 14 1/2 Fat; 2 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n008.8 --------------- From: dmrogers218@comcast.net Subject: cast iron loaf pan Date: Sun, 28 Feb 2010 12:35:27 +0000 (UTC) I'm considering buying a cast iron loaf pan for bread baking. Has anyone ever used cast iron? If so, were you pleased with the results? Thanks! Deb in Georgia "Until one has loved an animal, part of their soul remains unawakened." --------------- END bread-bakers.v110.n008 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved