Date: Mon, 27 Sep 2010 07:11:22 GMT -------------- BEGIN bread-bakers.v110.n032 -------------- 001 - dmrogers218@comcast.net - Re: Bread Puddings 002 - Reggie Dwork Subject: Deli Rye Rolls Date: Wed, 22 Sep 2010 12:15:11 -0700 * Exported from MasterCook * Deli Rye Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 3 tablespoons dried onions -- minced (3/4 oz) 1 1/2 cups lukewarm water -- (12 oz) 2 tablespoons vegetable oil -- (7/8 oz) 2 1/2 cups King Arthur Unbleached All-Purpose Flour -- (10 1/2 oz) 1 1/4 cups pumpernickel flour -- (5 oz) 1 tablespoon King Arthur Whole-Grain Bread improver -- or vital wheat gluten 2 teaspoons instant yeast 1 1/2 teaspoons salt 1 teaspoon caramel color -- optional; an excellent color enhancement Topping: 2 tablespoons Everything Bread and Bagel Topping -- or poppy seeds, (1 oz) Soften the dried onions in water for 30 min or so. Add the remaining dough ingredients, and mix and knead by hand mixer or bread machine until you've made a slightly sticky, shiny dough. Place the dough in a greased bowl, cover and let rise in a warm spot for 45 min to 1 1/2 hr, until almost doubled. Transfer the dough to a lightly greased or floured work surface and divide it into 12 pieces. Roll each piece into a ball, and dip the tops into seeds. If the dough is dry, spritz with water and sprinkle with seeds. Cover and let rise 30 min to 1 hr, until almost doubled in size. Preheat the oven to 375F while the rolls are rising. Bake the rolls for 15 - 20 min, until they sound hollow when tapped and feel firm to the touch; their internal temp should be at least 190F. Remove from the oven, and cool on a rack. Store cooled rolls wrapped in plastic at room temperature. Yield 12 rolls. Source: "King Arthur Flour" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 4g Fat (19.1% calories from fat); 6g Protein; 32g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 436mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v110.n032.3 --------------- From: Reggie Dwork Subject: Rosemary, Asiago & Olive Bread Date: Sun, 26 Sep 2010 11:59:59 -0700 * Exported from MasterCook * Rosemary, Asiago & Olive Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups King Arthur Unbleached All-Purpose Flour -- (8 1/2 oz) 1 cup semolina flour -- (5 oz) 1/4 cup buttermilk powder -- (1 oz) 1/4 cup Vermont cheddar cheese powder -- (1 oz) 2 teaspoons baking powder 1 teaspoon salt 1 1/2 teaspoons fresh rosemary -- or dried, snipped into small pieces 1 cup grated Asiago cheese -- or sharp cheddar cheese, (4 oz) 1/4 cup grated Asiago cheese -- or sharp cheddar cheese, for garnish (1 oz) 1/3 cup fresh parsley -- (1/2 oz), cilantro, or green onion (1 oz), finely chopped 1 cup olives -- (5 1/2 oz), drained and chopped (black, green, or a combination) 1 1/2 cups milk -- (12 oz) 1/2 cup olive oil 2 large eggs Preheat the oven to 350F. Lightly grease a 9 x 5" loaf pan, or 3 mini loaf pans. Whisk the dry ingredients in a bowl until well blended. Toss in the cheese, herbs or onions, and olives. In a separate bowl, whisk the milk, oil, and eggs until foamy. Stir into the flour mixture, then spoon the batter into the prepared pan. Sprinkle with 1/4 c grated cheese. Bake the bread for 55 - 60 min (30 to 35 for mini loaves), until a tester inserted into the middle of the loaf comes out clean. Remove it from the oven, and after 10 min turn it out of the pan onto a rack to cool. Yield 1 lg loaf or 3 mini loaves Source: "King Arthur Flour" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 16g Fat (48.4% calories from fat); 9g Protein; 29g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 520mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Paired with a simple tomato or vegetable soup, this rich and savory quick bread makes a heaty fall lunch. --------------- MESSAGE bread-bakers.v110.n032.4 --------------- From: Reggie Dwork Subject: Baking Challah Date: Sun, 26 Sep 2010 12:11:22 -0700 Making the Dough: A heavy-duty mixer or bread machine will make quick work of incorporating all your ingredients into the dough. Like all enriched doughs--sweet rolls, brioche, and other recipes containing eggs, butter, or dairy products--challah takes time and patience. The yeast needs a long time to develop in order to leaven the heavy mixture. Don't rush the rising process. Shaping the Dough: After your dough has gone through the rising stages, it's ready to be shaped. For a two-loaf challah recipe, divide the dough in half. Wrap half the dough with plastic and refrigerate it while you shape the other half. Divide the dough half into three equal portions for braiding. Shape the portions into rounds and let them rest for about 10 minutes for easier rolling; cover the rounds with plastic wrap to keep them from drying out. Roll the three dough rounds into ropes. If the dough starts to tear, stop and let it rest for a few minutes before proceeding. Pinch the three ends together to seal, and braid; be gentle, and don't pull the dough strands too tightly or stretch them. When you've finished, pinch the ends together to seal. Tuck the ends under the loaf to hide the seam. Let the loaf rise on parchment-lined baking sheets, covered with plastic wrap, until doubled in bulk. Meanwhile, braid the remaining half of the dough. To test if the loaf's ready to bake, flour your index and middle fingers, and gently poke the sides of your loaf. The indentations should remain; if the dough springs back, it needs to rise more. Brush with egg wash and top with seeds, if desired. Bake according to recipe instructions, until the bread is deep mahogany in color. Different Shapes: Beautiful four-, five-, and six-strand braids make impressively complex loaves, but require a high amount of skill from the baker. A similar effect can be achieved by stacking one small three-strand braid atop a larger one before letting the dough rise. Rosh Hashanah: Round The round loaf made for Rosh Hashanah is the simplest to make of all of the High Holy Days challah shapes. If you are using a standard 2-loaf challah recipe, divide the dough into two equal portions and shape into rounds. Roll each portion into a long 18x2-inch "rope." Taper one end of each rope so one end is thick, the other thin. Place the thicker end of a rope in the center of a greased or parchment-lined baking sheet and coil the rest of the dough around the center. When the length of dough runs out, tuck the thinner end underneath the coil and pinch to seal. Repeat with the remaining length of dough. Proof, egg wash, and bake as directed. Yom Kippur: Ladder Prepare a standard 2-loaf challah recipe, letting the dough rise as directed in the recipe. When you're ready to shape the loaves, divide the dough into two equal portions. Wrap half the dough in plastic and refrigerate it while you shape the other half. For a three-rung ladder: Cut the dough in half. Divide one half into two pieces, for the sides of the ladder, and the other half into three pieces, for the rungs. Shape the pieces into balls, pressing out any air bubbles. Form the larger portions into two long ropes and lay them parallel to each other on a greased or parchment-lined baking sheet. Roll the remaining dough into shorter ropes. Pinch the rungs to the sides of the ladder to seal. Brush the dough with egg wash and let it rise at room temperature for about 30 minutes or until it's ready to bake. (Poke the side of the loaf with your fingertip: the indentation should remain. If it springs back, it needs to rise a little longer.) Meanwhile, shape the second loaf. When the first loaf is ready to bake, brush it again with egg wash and sprinkle with seeds, if desired. Bake as directed in the recipe. Repeat with the second loaf. Yom Kippur: Hand Prepare a standard 2-loaf challah recipe, letting the dough rise as directed in the recipe. When you're ready to shape the loaves, divide the dough into two equal portions. Wrap half the dough in plastic and refrigerate it while you shape the other half. Cut off a small piece of dough--this will be the palm of the hand. Separate the remaining dough into three portions, one a little smaller than the other two--this will be the thumb. Roll the three pieces of dough into ropes, tapering the end of the thumb rope. Dust the ropes with flour to prevent them from sticking together. Bend one rope almost in half, to form the middle and ring fingers; place it on a greased or parchment-lined baking sheet. Wrap the next rope around the first one to form the index and pinky fingers. Attach the thumb, pinching to seal. Use a rolling pin to flatten the remaining portion of dough into a small round. Lay the round over the base of the fingers to form the palm, and pinch to seal. Brush the dough with egg wash and let it rise at room temperature for about 30 minutes or until it's ready to bake. Before baking, brush the loaf with another coat of egg wash and bake as directed. Description: "Whether you make a simple braid or an intricate shape, challah is a crowd-pleasing loaf." Source: "allrecipes.com" --------------- MESSAGE bread-bakers.v110.n032.5 --------------- From: Reggie Dwork Subject: Challah I Date: Sun, 26 Sep 2010 12:23:58 -0700 * Exported from MasterCook * Challah I Recipe By : Serving Size : 30 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups warm water -- (110F/45 C) 1 tablespoon active dry yeast 1/2 cup honey 4 tablespoons vegetable oil 3 eggs 1 tablespoon salt 8 cups unbleached all-purpose flour 1 tablespoon poppy seeds -- optional Original Recipe Yield 2 braided loaves 1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk. 2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2" in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour. 3. Preheat oven to 375F (190C). 4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired. 5. Bake at 375F (190C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing. Amount Per Serving Calories: 165 | Total Fat: 2.8g | Cholesterol: 21mg Source: "allrecipes.com" Start to Finish Time: "3:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 3g Fat (15.3% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 222mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : "Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah." --------------- END bread-bakers.v110.n032 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved