Date: Mon, 7 Jun 2010 07:57:58 GMT -------------- BEGIN bread-bakers.v110.n018 -------------- 001 - Judy L - Pizza on the Grill 002 - Reggie Dwork Subject: Pizza on the Grill Date: Tue, 1 Jun 2010 13:57:11 -0700 (PDT) Hi Reggie, Well, I am going thru a bunch of old recipes, to cull out ones I want to save. I found one of yours for Pizza on the Grill --from 1996! So now it looks like I can ask you the question I have about the recipe. It looks like you entered it in your Mastercook. In this eat-low fat recipe, you ended up baking it in the oven. But I have wanted to make breads and pizzas on the grill. So how would I do that? Directly on the grate? I have a split bbq grille. Each side is only 10" long. I was thinking of getting a cast iron pan or topper for the grill. However, I am curious how other people have done it. Thanks so much, Judy [[Reggie writes:]] This subject has come up several times over the years in bread-bakers. You can find the old posts by going to bread-bakers.com, click on search, enter pizza on the grill in the digest search box, select 'exact phrase', select number of results 100, and press search. But we'd be happy to see new responses to Judy's question. The recipe Judy refers to was never in bread-bakers. It was in our low-fat list, eat-lf, on Oct. 23, 1996. It came from Good Housekeeping magazine. Here it is: Pizza On The Grill - Pizza Dough Recipe By :GH, 8/96, pg 116 (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Bread-bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Baker's Yeast 1 C Warm Water -- 105 - 115 Deg F 1 Pinch Salt 2 1/4 Tsp Kosher Salt 1/4 C White Cornmeal -- Fine-Ground 3 Tbsp Whole-Wheat Flour 1 Tbsp Olive Oil 2 1/2 C All-Purpose Flour -- To 3 1/2 C, -- Unbleached Dissolve yeast in the warm water with sugar. After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil. Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed. Place the dough on a floured board, and knead for several minutes, adding only enough additional flour to keep dough from sticking. When dough is smooth, transfer to a greased bowl. To prevent, transfer to a greased bowl. To prevent a skin from forming, brush top of dough with additional olive oil, cover bowl with plastic wrap, and let rise in warm place, away from drafts, until doubled, 1 1/2 to 2 hrs. Punch down dough. Knead dough several times on lightly floured board. Return dough to bowl; cover and let rise 40 min. Punch down dough. If sticky, knead in a bit more flour. Makes enough for four 12 inch pizzas. Well, as usual...I don't follow directions. I didn't do them on the grill but in my oven. I cooked them at 475 deg F for 15 min. The dough was probably the lightest and best that I have **ever** eaten. I topped one with tomatoes, sweet anise, 1 T slivered almonds crushed, and sauteed zucchini. Topped another with the Mushrooms with Mint and Lemon recipe I posted earlier in the week. I gave half of the dough to Sally (my friend) and she cooked them for dinner with her toppings. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 186.8, Fat 2.3g, Carb 358g, Fib 1.1g, Pro 5.4g, Sod 531mg, CFF 11% This is a bit off topic for a bread list, but here's the mushroom, mint and lemon recipe. Mushrooms With Mint And Lemon Recipe By : Vegetarian Times, June 1996, pg 90 Serving Size : 6 Preparation Time :0:00 Categories : Ethnic Side Dish Vegetarian Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Olive Oil -- *Note 1 C Nonfat Vegetarian Broth -- **Note 1 Lb Mushrooms -- Wiped Clean, Sliced 1 Lb Portobello Mushrooms -- ***Note, Or Crimini Mushrooms -- Wiped Clean, Sliced 2 Cloves Garlic -- Thinly Sliced 1 Lg Tomato -- Peel, Seed, Dice 1/4 C Minced Fresh Mint Salt And Pepper -- To Taste *NOTE: Original recipe used 3 T olive oil...I didn't want all that fat but did want some of the taste so I changed it. **NOTE: Original recipe used 1/4 C stock...you might need to add more if you use less olive oil. ***NOTE: We used Portobello, crimini, shiitake, oyster and chanterelle. They were truely wonderful!! This Middle Eastern dish produces quite a bit of liquid that you drain before serving; save these juices to make a flavorful soup stock. Heat oil and stokc in a skillet over medium-high heat. Add mushrooms and garlic; cover and simmer until soft and brown, 8 - 9 minutes. Add tomato; cook 1 min more. Stir in lemon juice, mint, salt and pepper; remove from heat. Drain and serve at room temp. Serves 6 (Recipe states it will serve 4 but it serves at least 6 using the mushrooms that we used. VEGAN This was absolutely incredible!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : According to MC using less olive oil: Cal 57.6, Fat 2.2g, Carb 8.4g, Fib 2g, Pro 3.4g, Sod 153mg, CFF 29.1% --------------- MESSAGE bread-bakers.v110.n018.2 --------------- From: Reggie Dwork Subject: Harvest Apple Challah Date: Sun, 06 Jun 2010 16:05:51 -0700 Harvest Apple Challah Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads Ethnic Fruits Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 1/2 cup lukewarm water -- (4 oz) 6 tablespoons vegetable oil -- safflower preferred, (2 5/8 oz) 1/4 cup honey -- (3 oz) 2 large eggs 4 cups King Arthur Unbleached All-Purpose Flour -- (17 oz) 1 1/2 teaspoons salt 1 tablespoon instant yeast APPLE FILLING: 2 apples -- (3/4 lb) med-to-lg, NOT peeled; cored and diced in 3/4" chunks 1/2 teaspoon ground cinnamon 1 1/2 cups granulated sugar GLAZE: 1 large beaten egg -- with 1 tablespoon water coarse white sugar -- optional Hands-on time: 35 mins. to 45 mins. Baking time: 55 mins. Total time: 4 hrs 30 mins. to 4 hrs 40 mins. Yield: One 9" round challah, about 16 servings 1) To make the dough: Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough. 2) Allow the dough to rise, covered, for 2 hours, or until it's puffy and nearly doubled in bulk. If you've made the dough in a bread machine, allow it to rise in the machine for an extra hour after the dough cycle is completed. 3) Lightly grease a 9" round cake pan that's at least 2" deep. Or grease a 9" or 10" springform pan. 4) Toss the apple chunks with the sugar and cinnamon. Yield: One 9" round challah, about 16 servings 5) Gently deflate the dough, transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8" x 10". 6) Spread half the apple chunks in the center of the dough. 7) Fold a short edge of the dough over the apple to cover it, patting firmly to seal the apples and spread the dough a bit. 8) Spread the remaining apple atop the folded-over dough. 9) Cover the apples with the other side of the dough, again patting firmly. Basically, you've folded the dough like a letter, enclosing the apples inside. 10) Take a bench knife or a knife, or even a pair of scissors, and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc. This will be very, VERY messy; the dough is slippery, apples will fall our, sugar syrup will ooze... it's not pretty. Don't worry, and don't stress about making all the pieces the same size. 11) Lay the dough chunks into the pan; crowd them so that they all fit in a single layer (barely). Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top. 12) Cover the challah gently with lightly greased plastic wrap or a proof cover, and allow it to rise for about 1 hour, until it's a generous 2" high. It should just crest the rim of a 9" round cake pan. Towards the end of the rising time, preheat the oven to 325F. 13) Whisk together the egg and 1 tablespoon water. Brush the dough with the egg mixture, and sprinkle heavily with the coarse sugar, if desired. If you're going to drizzle with honey before serving, omit the sugar. 14) Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light brown all over, with no white spots. Some of the higher-rising pieces will actually char; that's OK. 15) Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack. 16) Serve the bread hot, warm, or at room temperature. Drizzle with honey just before serving, if desired; or serve with honey for dipping. Yield: One 9" round challah, about 16 servings Description: "This challah is totally different from the braid or spiral of golden bread you're used to. Stuffed with sweetened, cinnamon-scented apple chunks, it's prepared like monkey bread. Though the process is messy, the result is well worth it!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 6g Fat (20.9% calories from fat); 5g Protein; 50g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : Tips from our bakers Be sure to use good-quality honey and oil in this recipe. Since they play such a major part, they have to taste good. We prefer safflower oil, as it's neutral-flavored. Canola oil can produce off flavors in baking, so best not to use it here. --------------- MESSAGE bread-bakers.v110.n018.3 --------------- From: Reggie Dwork Subject: Hamburger Buns Date: Sun, 06 Jun 2010 19:22:35 -0700 How about making your own hamburger buns this year?? Reggie Hamburger Buns, Belles Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 cup water 2 tablespoons butter 1 tablespoon white sugar 1 1/2 teaspoons salt 5 1/2 cups all-purpose flour 1/4 ounce active dry yeast -- or 1 envelope 1 egg yolk 1 tablespoon water Prep Time: 2 Hrs Cook Time: 20 Min Ready In: 2 Hrs 20 Min Servings 12 Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4" wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400F (200C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom. Amount Per Serving Calories: 246 | Total Fat: 3.3g | Cholesterol: 24mg Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 4g Fat (13.3% calories from fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 299mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n018.4 --------------- From: Reggie Dwork Subject: Baguettes Date: Sun, 06 Jun 2010 19:42:54 -0700 * Exported from MasterCook * Baguettes Recipe By:The Culinary Institute of America, Relish Baking, "The Wonder of Bread," October 2007 Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups room temperature water -- (68F to 76F) 1 teaspoon active dry yeast 4 cups bread flour 2 teaspoons salt Cornmeal for dusting 1. Combine water and yeast in a bowl and stir until yeast is completely dissolved. Add flour and salt and mix with a dough hook on low speed to incorporate ingredients. Increase speed to medium and knead until dough is smooth and elastic, 10 to 12 minutes. 2. Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise until nearly doubled in size, about 30 minutes. 3. Scrape dough onto a wooden board. Fold over dough gently. Return to bowl. Let rise 45 minutes. 4. Transfer dough to a lightly floured work surface. Fold dough over again, pressing gently to release gas. Cut into 2 equal pieces. 5. Round each piece into a smooth ball, pinching seams together at the bottom. Cover dough and let rest, seam side down, 30 minutes. 6. Sprinkle baking sheet with cornmeal. To shape baguettes, press each ball of dough into a rectangle on a lightly floured work surface. Holding the short edges of the rectangle, lift and stretch the dough until it is about 8 inches long. Fold one long edge of dough toward the center, pressing seam with fingertips. Fold again, in half lengthwise, using the heel of your hand to seal the edges. Roll dough under your palms into a cylinder about 18 inches long. Move your hands outward from the center of the cylinder and slightly increase the pressure as you move outward, until both ends have an even gentle taper. 7. Transfer dough, seam side down to the baking sheet. Cover loaves and let rise until increased in volume by three-quarters, about 1 hour. 8. Preheat oven to 425F. Score each loaf 5 to 7 times by making diagonal slashes through the outer layer of dough with a thin blade. Just before baking, brush or mist each baguette lightly with water. 9. Bake about 30 minutes. During the first 5 minutes of baking, brush or mist bread 1 or 2 more times with water. Loaves are done when golden and sound hollow when tapped on the bottom. Remove loaves from oven and let cool on wire racks. Makes 2 loaves. Per serving: 130 calories, 0.5g fat, 5g prot., 28g carbs., 1g fiber, 390mg sodium. Source: "relish.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; trace Fat (4.3% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat. --------------- END bread-bakers.v110.n018 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved