Date: Mon, 1 Nov 2010 06:23:39 GMT -------------- BEGIN bread-bakers.v110.n036 -------------- 001 - Reggie Dwork Subject: Pizza Dough #1 Date: Thu, 28 Oct 2010 10:14:19 -0700 * Exported from MasterCook * Pizza Dough #1 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (105F - 115F), or more 1 1/2 teaspoons active dry yeast 2 cups unbleached all-purpose flour 3/4 cup unbleached white whole wheat floour 3 tablespoons vital wheat gluten 1 1/2 teaspoons coarse kosher salt 3 tablespoons extra virgin olive oil -- divided Whisk 1 c warm water and yeast in small bowl; let stand until yeast dissolves, about 5 min. Using on/off turn, mix both flours. wheat gluten, and coarse salt in processor. Whisk 2 T oil into yeast mixture. With machine running, gradually add yeast mixture thru feed tube of processor. Process until dough forms ball, adding more warm water by tsp if dry, about 1 min. Transfer dough to floured work surface; knead until dough comes together. Brush lg bowl with 1 T oil. Place dough in bowl; turn to coat. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in size, 1 1/2 - 2 hrs. Punch dough down. Divide in half; in separate resealable plastic bag. Chill up to 4 days or freeze up to 1 month. Let chilled dough stand 1 hr or frozen dough stand 4 hrs at room temp before rolling. Makes 2 crusts Source: "Bon Appetit, May 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 398 Calories; 11g Fat (25.3% calories from fat); 10g Protein; 65g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 710mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Fat. --------------- MESSAGE bread-bakers.v110.n036.2 --------------- From: Reggie Dwork Subject: Ciabatta Date: Thu, 28 Oct 2010 10:24:04 -0700 * Exported from MasterCook * Ciabatta Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/8 teaspoon active dry yeast 2 tablespoons warm water -- (110F/45C) 1/3 cup warm water 1 cup bread flour 1/2 teaspoon active dry yeast 2 tablespoons warm milk -- (110F/45C) 2/3 cup warm water 1 tablespoon olive oil 2 cups bread flour 1 1/2 teaspoons salt To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day. To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9" long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425F (220C). Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack. Serves 15 Yield 2 - 10" long oval loaves - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 1g Fat (12.1% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat. NOTES : "Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust." Amount Per Serving Calories: 108 | Total Fat: 1.4g | Cholesterol: < 1mg --------------- MESSAGE bread-bakers.v110.n036.3 --------------- From: Reggie Dwork Subject: Dinner Rolls , Orange-Buttermilk Date: Thu, 28 Oct 2010 10:40:43 -0700 * Exported from MasterCook * Dinner Rolls , Orange-Buttermilk Recipe By : Serving Size : 13 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warn butternilk -- (100F to 110F) 2 tablespoons sugar 1 tablespoon honey 1 package dry yeast 3 tablespoons butter -- melted and divided 4 teaspoons grated orange rind 1 teaspoon kosher salt 14 ounces all-purpose flour -- (about 3 cups) cooking spray 1. Combine first 3 ingredients in bowl of an electric mixer. Sprinkle yeast over milk mixture; let stand 5 minutes or until bubbly. Stir in 2 tablespoons butter, rind, and salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to yeast mixture; mix on low speed with a dough hook until a soft, elastic dough forms (about 5 minutes). Dough will be sticky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F) for 1 hour or until doubled in size. 2. Punch dough down; turn out onto a lightly floured surface. Cut dough into 13 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange dough balls 2 inches apart on a baking sheet coated with cooking spray. Brush lightly with remaining 1 tablespoon butter. Cover; let rise 1 hour or until doubled in size. 3. Preheat oven to 375F. 4. Bake at 375F for 20 minutes or until rolls are golden. Remove rolls from pan; cool slightly on a wire rack. Yield: 13 rolls (serving size: 1 roll) Description: "Citrusy sweet, these rolls won't take away from the main show, but they sure will add to it! Pull them from the oven just a few minutes before you serve to allow them to cool slighly." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 3g Fat (18.2% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 197mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v110.n036 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved