Date: Mon, 6 Dec 2010 06:40:48 GMT -------------- BEGIN bread-bakers.v110.n041 -------------- 001 - Deborah605@aol.com - Armenian Holiday Bread 002 - "Margaret Cope" Subject: No Knead Date: Mon, 29 Nov 2010 08:21:49 -0400 I have been making it since the recipe came out in the NY Times and I also have used _The Artisan Bread in 5 minutes a Day_, both with great success. I use Pyrex bowls (2 qt - 2.5L) which are heated in the oven (450-475F) as it comes up to temperature. I let the bread rise on a floured "Silpat" covered with another bowl. After I "dump" the bread into the hot bowl (which is in the bottom of my oven on unglazed floor tiles) and cover immediately with a Pyrex cover. Bake for 30 minutes. Take cover off and cook for 25 more minutes. Remove from bowl within a few minutes carefully. Everyone loves them and they are folks who are used to great artisan bakeries in Portland, Maine and NYC. Be sure to dust the top of the risen dough with flour before dumping into the heated bowl. Top becomes bottom and helps release it after baking. Second-hand stores are great sources of Pyrex bowls. --------------- MESSAGE bread-bakers.v110.n041.3 --------------- From: "Margaret Cope" Subject: Holiday gifts Date: Mon, 29 Nov 2010 08:38:14 -0400 For more years that I care to remember I have baked "stollen" and given them as holiday presents. My recipe which I have in a water stained book .....barely legible has the following ingredients. 3 c milk 1/2 tsp salt 1 cup sugar 1 cup butter 3 pkg yeast 4 eggs 1 cup of fruitcake fruit 2 cups of golden raisins, currants and silvered almonds. I soak the fruit in rum before mixing into the dough. I used to let it rise a couple of times and then put the balls into coffee tins (of course they are now smaller than they were) or in bundt pans. After baking I glaze with confectioner's sugar "frosting" and a few cherries and "green leaves". The dough was baked in coffee tins at 375F. As you see the directions are a bit sparse after about 40 years. Now I turn to Peter Reinhart's Stollen on page 252 in "The Bread Baker's Apprentice" but still bake some of it in coffee tins. Time to begin the baking! . --------------- MESSAGE bread-bakers.v110.n041.4 --------------- From: Haack Carolyn Subject: boiling water dip Date: Mon, 29 Nov 2010 04:55:10 -0800 (PST) Bagels are also dipped in boiling water briefly before baking. This sets the exterior and contains the rise, so the resulting bread is much denser/chewier that it would have been if left free to rise & maximize oven spring. I've not made the anise rolls, but it sounds like the goal might be a heavy, dense bread. --------------- MESSAGE bread-bakers.v110.n041.5 --------------- From: Suzanne Lander Subject: re: anise seed rolls Date: Mon, 29 Nov 2010 08:31:01 -0600 I don't know why the recipe calls for these particular rolls to be dunked in boiling water, but I do know that's common with bagel recipes. When I first worked with bagels, I was told the boiling water bath substituted for proofing time to get the yeast going. It wasn't just a dip in the water, though. We put them in until they rose to the top. That didn't usually take very long. A minute at the most if I remember right. --------------- MESSAGE bread-bakers.v110.n041.6 --------------- From: Rachael Lohr Subject: Boiling rolls Date: Mon, 29 Nov 2010 08:44:43 -0600 I would suspect it's to promote a chewy crust=2C much like bagels are boiled before baking! Rachael --------------- MESSAGE bread-bakers.v110.n041.7 --------------- From: Ann Greenberg Subject: Re: anise seed rolls Date: Mon, 29 Nov 2010 07:07:16 -0800 (PST) Re: Jeffrey Gerlach's question on boiling the rolls: I first checked "the bread bible" by Rose Levy Berenbaum (which suggests boiling bagels before baking for 30 seconds to 2 minutes per side. She explains that longer boiling produces a thicker crust). I also went online and found an informative site on the topic. http://www.thekitchn.com/thekitchn/food-science/food-science-why-bagels-are-boiled-086711 It feels very counter-intuitive to most of us to throw bread in boiling water. The point of most bread baking, after all, is to let water evaporate and dry out the interior to a certain extent. Boiling breads like bagels and pretzels effectively sets the crust before it goes in the oven. The water doesn't actually penetrate very far into the bread because the starch on the exterior quickly gels and forms a barrier. Bagels are typically boiled for 30-60 seconds on each side. The longer the boil, the thicker and chewier crust. In the oven, the fact that the crust is already set means that the bagels don't rise nearly as much. This is partly what gives bagels their signature dense, chewy interiors. (The other part is using high-protein flour.) Again, how long the bagel was boiled will affect the interior texture. A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior. Ann Greenberg --------------- MESSAGE bread-bakers.v110.n041.8 --------------- From: jweissmn@his.com Subject: A dip in boiling water Date: Mon, 29 Nov 2010 10:41:10 -0500 Taralli and bagels are both boiled before baking. It gives these baked goods a high color shiny crust that contrasts with the interior. Really makes a difference. I haven't done rolls that way, but boiling makes bagels much much better. - Jessica --------------- MESSAGE bread-bakers.v110.n041.9 --------------- From: "Sonia Martinez" Subject: Holiday Bread - Dried Cherry-Almond Bread Date: Mon, 29 Nov 2010 08:22:40 -1000 This recipe was shared in this group many years ago by Mary Lou Meyers. I've made it many times (even in the conventional way since my bread machine went kaput) and we love it. I am saddened to share that Mary Lou, or Wizzy as we called her, has since past away. This recipe is using an automatic bread machine (ABM). DRIED CHERRY-ALMOND BREAD 1 cup plus 2 Tablespoons milk 1 Tablespoon butter 1 teaspoon orange zest 4 teaspoon sugar 1 large egg 1 teaspoon salt 3 cup bread flour 2 teaspoon bread machine yeast (*) ---------- 1/2 cup dried cherries (*) 1/3 cup slivered almonds-toasted (*) ------------------------------- This is the order in which to add ingredients (follow machines directions.) ML's note: I do however, add 1/2 of the cherries//almonds WITH the flour, and 1/2 at the BEEP. Sonia's notes: I use SAF yeast for all bread baking, machine or not. I have made this recipe originally with the dried cherries that ML sent me from Michigan one year for Christmas. I've also made them with cranraisins, golden raisins or chopped dried apricots. Instead of almonds I have also used chopped and toasted macadamia nuts. YIELD: 1 1/2 lb loaf (ABM) set on Basic cycle - Light crust SOURCE:Fleischmann's Yeast -'BREAD MACHINE FAVORITES" Submitted by: Mary Lou Meyers Sonia R. Martinez --------------- MESSAGE bread-bakers.v110.n041.10 --------------- From: "Sonia Martinez" Subject: Holiday Breads - Pat Masumoto's Mango Bread Date: Mon, 29 Nov 2010 08:43:20 -1000 Pat Masumoto's Mango Bread 4 cups flour 2 3/4 cups sugar 3 3/4 teaspoon baking soda 2 teaspoon cinnamon 1 teaspoon salt 1 teaspoon cloves 1 teaspoon nutmeg Combine with: 1 1/3 cup salad oil 6 eggs, well beaten 4 cup chopped mangos 1 cup chopped walnuts 1 cup raisins 2 teaspoon vanilla Pat's note: I substitute, for example: olive oil, cran-raisins, pecans Let stand 20 min. Bake 1 hour at 350F. YIELD: none given SOURCE: Pat Masumoto - Maui, HI --------------- MESSAGE bread-bakers.v110.n041.11 --------------- From: Floyd W Foess Subject: Poaching rolls Date: Mon, 29 Nov 2010 13:25:58 -0800 Re: question about poaching rolls before baking. I haven't made these particular rolls, but I have made both pretzels and bagels. They are both poached before baking. The process typically results in a glossy thin crisp crust and a chewy crumb. I would expect the same result for anise rolls. FF --------------- MESSAGE bread-bakers.v110.n041.12 --------------- From: lobo Subject: cast iron bread pan Date: Thu, 02 Dec 2010 10:41:49 -0700 I think someone on this list was looking for a source for a cast iron bread pan. I got one from this lady at the Kaycee, Wyoming Sheep Festival. It's a wonderful pan. Log Cabin Grub 900 E. Carnation Dr Sandy, UT 84094-4533 801.571.0789 logcabingrub@aol.com Lobo --------------- MESSAGE bread-bakers.v110.n041.13 --------------- From: Reggie Dwork Subject: new info for everyone & zucchini breads Date: Thu, 02 Dec 2010 12:25:29 -0800 Someone recently suggested doing themed weeks. I think that might help the traffic on our list. Lets let them run for 3 weeks to 1 month and see how it goes. So let's start off with zucchini breads. I am sure everyone has at least 1 zucchini bread ... if not then one might find out they are liked. I will get started with a few from my files. Some contain interesting ingredient mixes. Zucchini Bread, Honey Butter Recipe By : Serving Size : 24 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Grains Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups self-rising flour 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon salt 3 eggs 1 2/3 cups white sugar 1/2 cup vegetable oil 1/2 cup melted butter 1/2 cup honey 2 tablespoons vanilla extract 2 cups grated unpeeled zucchini 1 cup chopped walnuts 1/2 cup flaked coconut Original Recipe Yield 2 - 9x5" loaves Source: "allrecipes.com" Start to Finish Time: "3:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 13g Fat (43.6% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 336mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. ************** Blueberry Zucchini Bread Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Fruit Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- lightly beaten 1 cup vegetable oil 2 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1 pint fresh blueberries 1. Preheat oven to 350F (175 C). Lightly grease 4 mini-loaf pans. 2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. 3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Per Serving Calories: 461 | Total Fat: 19.9g | Cholesterol: 53mg Original Recipe Yield 4 mini-loaves Source: "allrecipes.com" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 457 Calories; 20g Fat (38.6% calories from fat); 5g Protein; 66g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 265mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates. ************** Lemon Zucchini Bread Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups shredded zucchini 3/4 cup white sugar 1 egg 1/2 cup vegetable oil 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon ground cinnamon 2 teaspoons lemon zest 1. Preheat oven to 325F (165C). Grease an 8x4" loaf pan. 2. In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan. 3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely. Original Recipe Yield 12 servings Per Serving Calories: 195 | Total Fat: 9.7g | Cholesterol: 18mg Description: "If you add lemon! this is a wonderful, light zucchini bread that's not too sweet." Source: "allrecipes.com" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 10g Fat (44.2% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 158mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates. **************** Lemon Zucchini Bread 2 Recipe By : Serving Size : 24 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon white sugar 3 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 1 lemon -- zested 3 cups flour 1 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder 2 cups grated zucchini Original Recipe Yield 2 loaves Source: "allrecipes.com" Start to Finish Time: "1:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 10g Fat (41.0% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 156mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates. ************ Zucchini Bread, Classic Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 2 cups white sugar 1 cup vegetable oil 1 tablespoon vanilla extract 2 cups grated zucchini 2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon salt 1/2 cup chopped walnuts -- optional 1. Preheat an oven to 350F (175C). Prepare 2 8x4" loaf pans with cooking spray. 2. Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir. 3. Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans. 4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack. Recipe Yield 2 loaves Description: "A sweet cinnamon-y zucchini bread. Pecans can be used in place of walnuts if preferred." Source: "allrecipes.com" Start to Finish Time: "1:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 317 Calories; 17g Fat (47.4% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat; 1 1/2 Other Carbohydrates. ************* Zucchini Bread, Chocolate Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 3 tablespoons baking cocoa 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 cup grated unpeeled zucchini 1/2 cup semisweet chocolate chips 1. In a large mixing bowl, cream the butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture. Stir in the zucchini and chocolate chips. 2. Spoon into a greased 8-" x 4" x 2" loaf pan. Bake at 350F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Recipe Yield 16 servings Source: "allrecipes.com" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 8g Fat (39.5% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 175mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : Try it in your bread machine if it has a quick bread setting, ************* Zucchini Bread, Chocolate Chip Orange Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Chocolate/Cocoa Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 2 cups vanilla extract 1 cup chopped walnuts 1 cup semisweet chocolate chips 1 teaspoon orange zest 3 cups all-purpose flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1. Sift together flour, baking powder, soda, salt, and spices. 2. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5" loaf pans. 3. Bake at 350F (175C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing. Per Serving Calories: 281 | Total Fat: 15.4g | Cholesterol: 27mg Description: "Quick easy recipe" Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 328 Calories; 15g Fat (43.9% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 68mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. ***************** Zucchini Bread, Maple Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup vegetable oil 1 cup packed brown sugar 1 cup granulated sugar 3 teaspoons maple flavored extract 2 1/2 cups all-purpose flour 1/2 cup wheat germ 2 teaspoons baking soda 2 teaspoons salt 1/2 teaspoon baking powder 2 cups grated zucchini 1 cup chopped walnuts 1. In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. Pour batter into 2 greased bread pans. 2. Bake at 325F (165 C) for 1 hour. Cool. Per Serving Calories: 216 | Total Fat: 10.2g | Cholesterol: 26mg Description: "A moist zucchini bread with the flavor of maple." Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 13g Fat (46.7% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 306mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v110.n041 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved