Date: Sat, 8 May 2010 09:17:29 GMT -------------- BEGIN bread-bakers.v110.n015 -------------- 001 - Kathleen Subject: Carrot Ginger Bread Date: Tue, 27 Apr 2010 15:23:52 -0400 I picked up some older bread books from Betsy Oppenneer and the recipes in them look very good. I've never made a ginger bread. * Exported from MasterCook * Carrot Ginger Bread Recipe By :Betsy Oppenneer Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast -- (scant tablespoons) or 2 (1/4-ounce) packages 1/2 cup warm water -- (about 110 degrees) 1 1/2 cups warm milk -- (about 110 degrees) 2 tablespoons honey 2 tablespoons soft butter 2 teaspoons salt 2 cups peeled and finely shredded carrots 1 tablespoon ground ginger 5 1/2 cups unbleached flour -- (5 1/2 to 6 1/2 cups) Makes 2 Loaves. Ginger gives this bread a light, airy texture and carrots add a festive splash of color. These loaves make wonderful chicken salad sandwiches since the ginger and the chicken complement each other nicely. 1. In a large bowl, stir yeast into water to soften. Add milk, honey, butter, salt, carrots, ginger and 3 cups flour. Beat vigorously for two minutes. 2. Gradually add flour 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. 3. Turn dough out onto a floured work surface and knead, adding flour as necessary, until you have a smooth, elastic dough. 4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. 5. Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. 6. About 10 minutes before baking, preheat oven to 375 degrees. 7. Bake for 25 minutes or until the internal temperature of the loaves reaches 190 degrees. 8. Immediately remove bread from pans and cool on a rack. BITS & PIECES: "I'm forever amused and frustrated with the American term 'active' dry yeast. It wouldn't be much use if it were inactive!" Elizabeth David, English Bread and Yeast Cookery Source: "Breads From Betsy's Kitchen, page 30" Copyright: "(c) 1998 (ISBN 0-9627665-4-2)" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2778 Calories; 29g Fat (9.3% calories from fat); 88g Protein; 549g Carbohydrate; 7g Dietary Fiber; 91mg Cholesterol; 4617mg Sodium. Exchanges: 32 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Non-Fat Milk; 5 1/2 Fat; 2 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n015.2 --------------- From: Reggie Dwork Subject: Berry Cheese Braid Date: Thu, 29 Apr 2010 08:09:53 -0700 * Exported from MasterCook * Berry Cheese Braid Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- (8 oz) 1/4 cup sugar -- (1 3/4 oz) 1 large egg 1/2 teaspoon cardamom -- or nutmeg 1 teaspoon salt 1/4 cup softened butter -- (1/2 stick, 2 oz) 3 tablespoons potato flour -- (1 1/4 oz) 3 cups King Arthur Unbleached All-Purpose Flour -- or mellow pastry flour, NOTE 2 teaspoons instant yeast Cheese Filling: 1/2 cup ricotta cheese -- or cream cheese, (4 oz) 3/4 tablespoon sugar -- (1 1/4 oz) 3 tablespoons King Arthur Unbleached All-Purpose Flour 1 grated rind of lemon 2 tablespoons lemon juice 1 large egg 1 teaspoon vanilla extract 1/4 teaspoon almond extract Berry Filling: 1 pint fresh blueberries -- or raspberries or a mixture 2 tablespoons Instant ClearJel -- (1 1/4 oz), NOTE 1/4 cup sugar -- (1 3/4 oz) Egg wash: 1 large egg -- beaten with 1 tablespoon water NOTE: Mellow pastry flour " A lower-protein flour for extra-tender baked goods. This softer, "Southern-style" flour ­ a.k.a. Mellow Pastry Blend ­ is wonderful for scones and biscuits, muffins, pie crust, and all of your non-yeast baked treats." From King Arthur Bread Company information. NOTE: Instant ClearJel is a modified food starch thickener available from King Arthur Bread Company information. For the dough: Combine all of the dough ingredients, and mix and knead them together - - by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it's puffy (though not necessarily doubled). To make the cheese filling: While the dough is rising, prepare the filling by mixing all of the ingredients together till smooth. Chill until ready to use. To make the berry filling: Mash the berries slightly to get the juices flowing. Combine the Instant ClearJel and sugar, and stir into the berry mixture. Set aside. To make the egg wash: Beat the egg with 1 Tbsp water. Assembly: Transfer the dough to a lightly oiled work surface, and divide it in half. Roll each half on a piece of parchment into a 12 x 8" rectangle (or make one braid and 8 individual buns, as described below). Move parchment and all to a baking sheet. Spread half of each filling lengthwise down the center third of each rectangle. Cut 1 inch-wide strips from each side of the filling out to the edges of the dough. Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side. Alternate shaping: Divide dough into 16 equal sized pieces. Pull the edges down and pinch together in the center. Roll to make a smooth ball. Place on parchment lined baking sheets seam side down and let rise until puffy looking. Use a small measuring cup to make a deep indentation in center leaving a raised rim around the edge. Put a small spoonful of each filling on each bun. Brush the edges with the glaze. Bake for about 15 minutes until light golden brown. Remove from the oven, and cool on a rack. Yield: 16 buns. Baking: Allow the braids to rise, covered, for 1 to 1 1/2 hours, till almost doubled in size. Brush with egg wash, and sprinkle with sparkling white sugar, if desired; then bake the braids in a preheated 350F oven for 35 to 40 minutes, or until golden brown. You can also sprinkle the braids with powdered sugar after baking and cooling. Remove from the oven, and cool on a rack. Yield, 2 braids, 8 slices each, or 16 individual pastries. Description: "This is my standby "house" potato bread fancied up a bit and in a new guise." Source: "The Baking Sheet King Arthur Flour Co." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 6g Fat (25.5% calories from fat); 6g Protein; 32g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 192mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : It's the perfect sweet bread with a cool glass of lemonade or iced tea or a cup of coffee. Tart, sweet, spicy, cheesy; all together. Yumm! This never lasts long in my house, but be sure to refrigerate any leftovers. - M.T. NOTES : It's the perfect sweet bread with a cool glass of lemonade or iced tea or a cup of coffee. Tart, sweet, spicy, cheesy; all together. Yumm! This never lasts long in my house, but be sure to refrigerate any leftovers. - M.T. per serving (87g): 185 calories, 5g fat, 1g fiber, 3g saturated fat, 0g trans fat, 31g Carb, 37mg Cholesterol, 173mg sodium, 5g protein, 10g sugars Weight Watchers Points(r): 4 --------------- MESSAGE bread-bakers.v110.n015.3 --------------- From: Reggie Dwork Subject: Beard's Sweet Potato Rolls Date: Thu, 29 Apr 2010 23:43:14 -0700 * Exported from MasterCook * Beard's Sweet Potato Rolls Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sweet potato 4 1/2 teaspoons active dry yeast -- (about two packets) 1/4 cup sugar -- divided 1/2 cup warm water -- (110 to 115F) 2 large eggs 3 tablespoons melted unsalted butter -- plus enough to grease pans 1 teaspoon salt 3 cups flour -- plus more for the work surface oil 1. Prick the sweet potato all over with a fork, and microwave on high for 5 minutes or until soft. Let cool, then peel and put mash it until smooth. You should have 1/2 cup of flesh. 2. Combine the yeast with 1 tablespoon sugar and the warm water in the bowl of a stand mixer; proof for 5 minutes, until the yeast bubbles and foams. 3. Add 2 eggs and beat on low speed, then add the remaining 3 tablespoons of sugar, the butter and salt. Beat on low speed for about 2 minutes, then add the sweet potato and beat for about 1 minute. Add 1 cup of the flour at a time, beating to form a slightly stiff dough that pulls away from the sides of the bowl; add flour as needed. 4. Lightly flour a work surface. Transfer the dough to the prepared surface; knead for 2 to 3 minutes, adding only enough flour to prevent the dough sticking to the countertop. It should still be tacky to the touch but should not stick to your hands. When it is smooth and springy, shape it into a ball. 5. Lightly oil the inside of a large bowl, then place the dough in it, turning it to coat evenly. Cover the bowl with plastic wrap; let the dough rest for about 1 hour or until it has doubled in size. The dough will be ready when you can push 2 fingers into it and the indentations remain. 6. Use a little melted butter to lightly grease the inside of 2 glass pie plates or round 9-10" cake pans. Punch down the dough and divide it into 3 equal pieces. Divide each piece into 8 golf ball-size pieces, for a total of 24. Roll into balls, then arrange them in the prepared pie plates. Cover with plastic wrap; let the rolls rise for 45 minutes to 1 hour or until doubled in size. 7. Preheat the oven to 375F. Beat the remaining egg, then brush it on the rolls. Bake them for 15 to 20 minutes or until they are a deep golden brown on the top and bottom. Let cool slightly in the pie plates, then cover loosely with aluminum foil and serve warm, letting diners pull them directly out of the plates. Note: You can make these rolls up to 2 weeks ahead of time by baking them 10-12 minutes, until fully puffed but just starting to turn a pale golden brown. Let cool to room temperature in the pie plates, then wrap the rolls and plate in a double layer of plastic wrap. Wrap in two layers of aluminum foil; then freeze. To serve, take the rolls out of the freezer at least 2 hours ahead of time and let them come to room temperature, then unwrap and bake for 5 to 10 more minutes or until they are a deep golden brown. Makes 24 2" rolls Source: "Adapted from James Beard's recipe 'Beard on Bread'" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 2g Fat (20.0% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 97mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : Per roll: 91 calories, 2 g fat, 1 g saturated fat, 3 g protein, 15 g carb, 26 mg cholesterol, 106 mg sodium, 1 g fiber, 3 g sugar. --------------- MESSAGE bread-bakers.v110.n015.4 --------------- From: Reggie Dwork Subject: Bread With Many Grains Date: Thu, 06 May 2010 17:07:04 -0700 * Exported from MasterCook * Bread With Many Grains Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- plus 2 tablespoons warm water 3 tablespoons wildflower honey -- or other honye 2 1/4 teaspoons active dry yeast -- (1 pkg) 1 1/2 cups bread flour 1 1/2 cups whole wheat flour 1/2 teaspoon salt 2 tablespoons canola oil 1/2 cup millet 1/4 cup nonfat granola 1/4 cup old-fashioned oats -- plus some for sprinkling on top of bread 1 egg white -- lightly beaten In a small bowl, mix 2 tablespoons warm water with1V2 teaspoon of honey. Add yeast and let stand for 5 minutes, until foamy. Put flours, salt, oil, millet, granola, bran cereal, 1 cup water, and remaining honey in the large bowl of a heavy-duty electric mixer fitted with the dough hook. Stir in yeast mixture and mix well. Dough will be very sticky. Place dough in a greased or sprayed bowl, cover, and set aside in a warm place to rise until doubled in bulk, about 1 1/2 hours. Punch dough down. Batter will feel more like a dough. Knead about 2 minutes on a pastry cloth or board without any flour. Spray an 8" round cake pan with nonstick cooking spray. Toss a handful of oats into pan and shake pan so oats adhere to sides and bottom of pan. Set dough in pan, pushing lightly with floured fingers so it fills the pan. Cover and let rise 1 hour, or until light. Preheat oven to 375F. Brush bread with egg white and sprinkle with a few additional oats. Bake in the center of the oven for 45 minutes, or until bread sounds hollow when turned out of the pan and lightly tapped on the bottom. Return the loaf, without the pan, to the oven for 5 min. This is a dense bread and needs to be cooked completely through. Place bread on rack to cool before slicing. Makes 1 loaf, about 12 servings Description: "This bread is very robust and healthful. Unlike many of its hippie ancestors, however, it will not double as a doorstop." Source: "All American Vegetarian" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 4g Fat (17.4% calories from fat); 6g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : cal 191, fat 3g, sat fat o.5g, no cholesterol, 4g fiber, 119mg sod. --------------- MESSAGE bread-bakers.v110.n015.5 --------------- From: Reggie Dwork Subject: Brown Bread recipe correction Date: Sat, 08 May 2010 02:04:08 -0700 The ingredient list for Susan Westmoreland's Brown Bread (bread-bakers v110.n008.2) asked for 1 stick of butter while the directions used only 1/2 stick. The list is wrong - use 1/2 stick butter for this bread. Recipe has been corrected in the archives. Reggie --------------- END bread-bakers.v110.n015 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved