Date: Sat, 29 Jan 2011 05:44:58 GMT -------------- BEGIN bread-bakers.v111.n004 -------------- 001 - Kathleen - Request 005 - "Anita Flanigan" Subject: Date: Tue, 18 Jan 2011 06:06:53 -0500 These lovely fig muffins have a goat cheese center - different, surprising and yummy. kathleen * Exported from MasterCook * Honey & Goat Cheese-Filled Fig Muffins Recipe By :EatingWell Magazine, 2010 January/February, page 57 Serving Size : 0 Preparation Time :0:00 Categories : Breads, Quick Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup crumbled soft goat cheese -- or reduced-fat cream cheese (Neufchatel) 2 tablespoons honey 1 teaspoon freshly grated lemon zest 1 1/4 teaspoons vanilla extract -- divided 2 cups white whole-wheat flour -- (see note) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1 large egg white 3/4 cup packed dark sugar -- or light brown sugar 1 cup low-fat buttermilk -- or nonfat 1/3 cup extra-virgin olive oil 1 1/4 cups chopped dried figs 3 tablespoons turbinado sugar -- (see note) or granulated sugar 1 DOZEN MUFFINS. ACTIVE TIME: 40 minutes. TOTAL: 1 hour. TO MAKE AHEAD: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds. Sweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins. Make a batch of these on the weekend and enjoy them for breakfast all week long. If you're not a fan of goat cheese, try them with cream cheese instead. 1. Preheat oven to 425F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray. 2. Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside. 3. Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs. 4. Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar. 5. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool. INGREDIENT NOTES: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer. Turbinado sugar is steam-cleaned raw cane sugar. It's coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores. Measuring tip: We use the "spoon and level" method to measure flours. Here's how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup. PER MUFFIN: 272 CALORIES; 9 G FAT (2 G SAT, 6 G MONO); 39 MG CHOLESTEROL; 6 G PROTEIN; 3 G FIBER; 239 MG SODIUM; 184 MG POTASSIUM. NUTRITION BONUS: Iron (20% daily value). Source: "EatingWell Magazine, 2010 January/February" Copyright: "(c) 2010 by EatingWell, Inc. (ISSN 1046-1639)" Yield: "1 dozen" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v111.n004.2 --------------- From: dmrogers218@comcast.net Subject: Tartine Country Bread Date: Sun, 16 Jan 2011 23:22:36 +0000 (UTC) Chad Robertson's Tartine Country Bread Source: www.marthastewart.com Chad Robertson of San Francisco's Tartine Bakery & Cafe describes a starter -- a mixture of flour, water, wild yeasts, and bacteria -- as a baker's fingerprint. Making one is simple, but it does require a commitment: Count on feeding and caring for the mixture for three weeks before you start baking. For something closer to immediate gratification, begin using the starter after five to seven days, or order a fresh starter at . (Keep in mind, the flavor won't be as complex.) Another secret to baking like a pro: Weigh all the ingredients -- even the water -- using a kitchen scale that includes metric measurements. Recipe is from "Tartine Bread" by Chad Robertson. Starter: White bread flour, 1,135 grams Whole-wheat flour, 1,135 grams Water (lukewarm), 455 grams Water (78 F), 100 grams per feeding Leaven: Water (78 F), 200 grams Dough: Water (80 F), 750 grams Leaven, 200 grams White bread flour, 900 grams Whole-wheat flour, 100 grams Salt, 20 grams Step 1 - Make the Starter: Mix white bread flour with whole-wheat flour. Place lukewarm water in a medium bowl. Add 315 grams flour blend (reserve remaining flour blend), and mix with your hands until mixture is the consistency of a thick, lump-free batter. Cover with a kitchen towel. Let rest in a cool, dark place until bubbles form around the sides and on the surface, about 2 days. A dark crust may form over the top. Once bubbles form, it is time for the first feeding. Step 2 - With each feeding, remove 75 grams; discard remainder of starter. Feed with 150 grams reserved flour blend and 100 grams warm water. Mix, using your hands, until mixture is the consistency of a thick, lump-free batter. Repeat every 24 hours at the same time of day for 15 to 20 days. Once it ferments predictably (rises and falls throughout the day after feedings), it's time to make the leaven. Step 3 - Make the Leaven: The night before you plan to make the dough, discard all but 1 tablespoon of the matured starter. Feed with 200 grams reserved flour blend and the warm water. Cover with a kitchen towel. Let rest in a cool, dark place for 10 to 16 hours. To test leaven's readiness, drop a spoonful into a bowl of room-temperature water. If it sinks, it is not ready and needs more time to ferment and ripen. As it develops, the smell will change from ripe and sour to sweet and pleasantly fermented; when it reaches this stage, it's ready to use. Step 4 - Make the Dough: Pour 700 grams warm water into a large mixing bowl. Add 200 grams leaven. Stir to disperse. (Save your leftover leaven; it is now the beginning of a new starter. To keep it alive to make future loaves, continue to feed it as described in step 2.) Add flours (see ingredient list), and mix dough with your hands until no bits of dry flour remain. Let rest in a cool, dark place for 35 minutes. Add salt and remaining 50 grams warm water. Step 5 - Fold dough on top of itself to incorporate. Transfer to a medium plastic container or a glass bowl. Cover with kitchen towel. Let rest for 30 minutes. The dough will now begin its first rise (bulk fermentation), to develop flavor and strength. (The rise is temperature sensitive; as a rule, warmer dough ferments faster. Robertson tries to maintain the dough at 78 F to 82 F to accomplish the bulk fermentation in 3 to 4 hours.) Step 6 - Instead of kneading, Robertson develops the dough through a series of "folds" in the container during bulk fermentation. Fold dough, repeating every 30 minutes for 2 1/2 hours. To do a fold, dip 1 hand in water to prevent sticking. Grab the underside of the dough, stretch it out, and fold it back over itself. Rotate container one-quarter turn, and repeat. Do this 2 or 3 times for each fold. After the 3 hours, the dough should feel aerated and softer, and you will see a 20 to 30 percent increase in volume. If not, continue bulk fermentation for 30 minutes to 1 hour more. Step 7 - Pull dough out of container using a dough spatula. Transfer to a floured surface. Lightly dust dough with flour, and cut into 2 pieces using dough scraper. Work each piece into a round using scraper and 1 hand. Tension will build as the dough slightly anchors to the surface as you rotate it. By the end, the dough should have a taut, smooth surface. Step 8 - Dust tops of rounds with flour, cover with a kitchen towel, and let rest on the work surface for 20 to 30 minutes. Slip the dough scraper under each to lift it, being careful to maintain the round shape. Flip rounds floured side down. Step 9 - Line 2 medium baskets or bowls with clean kitchen towels; generously dust with flour. Using the dough scraper, transfer each round to a basket, smooth side down, with seam centered and facing up. Let rest at room temperature (75 to 80 F), covered with towels for 3 to 4 hours before baking. Step 10 - Bake the Bread:Twenty minutes before you are ready to bake the bread, preheat oven to 500 F, with rack in lowest position, and warm a 9 1/2-inch round or an 11-inch oval Dutch oven (or a heavy ovenproof pot with a tight-fitting lid). Step 11 - Turn out 1 round into heated Dutch oven (it may stick to towel slightly). Score top twice using a razor blade or a sharp knife. Cover with lid. Return to oven, and reduce oven temperature to 450 F. Bake for 20 minutes. Step 12 - Carefully remove lid (a cloud of steam will be released). Bake until crust is deep golden brown, 20 to 25 minutes more. Step 13 - Transfer loaf to a wire rack. It will feel light and sound hollow when tapped. Let cool. Step 14 - To bake the second loaf, raise oven temperature to 500 F, wipe out Dutch oven with a dry kitchen towel, and reheat with lid for 10 minutes. Repeat steps 11 through 13. deb in Georgia "Until one has loved an animal, part of their soul remains unawakened." Anatole France [Editor's note: this is the recipe Frank Metzger talked about in last week's digest (v111.n003.2)] --------------- MESSAGE bread-bakers.v111.n004.3 --------------- From: "Anita Flanigan" Subject: Mom's Bran Muffins for Muffin Mania Date: Sun, 16 Jan 2011 15:23:04 -0800 Here is a recipe for my Mom's wonderful bran muffins. I have been eating them for too long to remember and making them for over 60 years. They are healthy and they taste good. All of the ingredients can be found at your favorite larger supermarket that sells bin foods (Winco for us on the west coast), or at your local health food store. I usually make a double recipe and freeze them. They are easy to defrost in the microwave or if you have one of those old potato bakers that go over a burner, they take a little while longer. Or if you are organized, take them out the night before. Anita Flanigan * Exported from MasterCook * bran muffins Recipe By :mom Serving Size : 8 Preparation Time :0:00 Categories : Quick Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup whole wheat flour (or unbleached A/P flour) 1 1/4 cups bran 1/2 cup wheat germ 1/4 cup soy flour 3/4 teaspoon salt 1 1/4 teaspoons Soda 1 teaspoon baking powder 1 egg 1 cup Yogurt (or buttermilk) 1/4 cup Honey or Brown Sugar 1/2 cup raisins 1/4 Cup Oil Mix dry ingredients and stir in raisins. Mix wet ingredients and combine both. Bake at 375F for 25 min. - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 10g Fat (39.8% calories from fat); 8g Protein; 27g Carbohydrate; 7g Dietary Fiber; 30mg Cholesterol; 287mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : another of nana's great recipes. --------------- MESSAGE bread-bakers.v111.n004.4 --------------- From: JAN Subject: Request Date: Sun, 16 Jan 2011 18:39:11 -0500 (EST) Does anyone remember "Mrs. Murphy's Irish Fruit Bread"? It was a yeast type bread sold in the grocery stores many years ago. I have been trying to duplicate it, but it never seems as good as I remember. Any thoughts on this? Thanks, JAN --------------- MESSAGE bread-bakers.v111.n004.5 --------------- From: "Anita Flanigan" Subject: No Knead Country Bread Date: Sun, 16 Jan 2011 15:36:35 -0800 For Frank's query about containers: This article was so enticing, I actually walked out of our Doctors office with the magazine tucked under my arm. I haven't tried it yet, but to answer your question about baking containers, have you considered cast iron? I have an old dutch oven and it works wonderfully. If it is seasoned properly, it just needs wiping out when you are finished. Some of them are pretty pricey like the enamel covered casseroles, maybe the thrift store has something the you could at least try. They are heavy, tho. Anita Flanigan --------------- MESSAGE bread-bakers.v111.n004.6 --------------- From: Reggie Dwork Subject: Tartine's master baker Date: Sun, 16 Jan 2011 22:46:56 -0800 I found this article about Tartane Bread in the San Jose Mercury and thought it was interesting and hope you do also. Tartine's master baker pens a how-to for bread By Jennifer Modenessi Bay Area News Group Posted: 12/29/2010 12:00:00 AM PST At first glance, San Francisco's Tartine Bakery & Cafe seems like any one of the Bay Area's many gathering spots, where regulars sip coffee and savor their daily bread. But most corner bakeries don't whip the food world into a frenzy with rhapsodic fans (and equally passionate skeptics) dissecting the fruit-filled tarts, cakes and other delicacies lining the display cases. And they don't typically boast both a James Beard Award-winning pastry chef -- Tartine co-founder Elisabeth Prueitt -- and baker such as Prueitt's husband, Chad Robertson, whom many experts credit with pulling America's best loaves from his ovens. Then again, Tartine has never been a typical bake shop. Since opening the doors in 2002, Robertson, Prueitt and their modest staff have focused on small-scale production of custardy country bread, tarts and sweets. The breads are so popular, they routinely sell out before they even leave the oven. Despite their hectic schedules and the limitations of a small kitchen and shared oven (bread is baked in the afternoon to accommodate the morning sweets), Robertson and Prueitt have also penned two cookbooks, including the recent "Tartine Bread" (Chronicle, 304 pp., $40). "The idea was just to make a book that would inspire people to make bread," Robertson says about the book, which uses descriptive prose and artful photographs to detail how home cooks can recreate the bakery's acclaimed rustic country bread, baguettes, brioche and croissants. Robertson, 39, isn't the first contemporary baker to wax poetic on the subject of bread, of course. Books such as Jeffrey Hammelman's "Bread: A Baker's Book of Techniques and Recipes" and Peter Reinhart's "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread," among others, explain the process of artisanal breadmaking, from cultivating a sourdough starter, the fermented flour-water mixture that gives the loaf its character and flavor, to shaping and baking the bread. But Robertson takes things a bit further, most notably in his 28-page recipe for basic country bread. His illustrated, detailed instructions are forgiving rather than rigid. Don't worry if you forget to feed your starter for a day, he writes, and understand that variations in weather, water and room temperature will make each person's experience different. Readers can follow step-by-step, illustrated instructions for making a loaf of country bread as well as sweet and savory recipes incorporating days-old leftovers. Robertson was a trained chef, until the day he tasted one of Massachusetts breadmaker Richard Bourdon's natural leaven whole-grain breads and fell in love, he says, with the "romance" of a baker's life. So his tale of Tartine includes stories of his apprenticeships in Provence and the French Alps with bakers Daniel Colin and Patrick LePort, his first bakery in Point Reyes, and how his family's business grew from a stand at the Berkeley farmers market to today's dark-green building on the corner of 18th and Guerrero in the Mission district. Experts such as Michel Suas, co-founder and president of the San Francisco Baking Institute, think Robertson has made a considerable contribution to bread-making lore. "Through the book, you can understand what the baker goes through, with passion, to create bread like he does," Suas says. Robertson certainly didn't invent the process behind the robust rounds fashioned daily in Tartine's small kitchen, but in using wild yeast starter -- something that was done "before the mechanical mixer existed," says Suas, Tartine has become part of "a revolution." On a recent chilly morning, Robertson -- enveloped in a white apron -- is laying pillows of dough into fabric-lined baskets. As he works, he muses about the craze for home-baking, which he believes reached fever-pitch when New York Times food writer Mark Bittman wrote about no-knead dough a few years ago. Bittman got people making bread. But Robertson suspected folks were ready for something more complex. So he tapped a few friends, including musician and novice baker Marie Abe, to try his recipe. "I was surprised," he says, "how fast someone with zero experience could pick it up." Abe says Robertson's forgiving approach to baking taught her to get rid of her preconceptions about breadmaking. "Like music, once you get good at a certain art or craft, mastery comes when you can adjust and improve in some way," she says. Although he'd probably be the last person to call himself a master, Robertson is doing plenty of adjusting and improving these days. He's gearing up to open another bake shop a few doors down from Tartine and looking into incorporating organic heirloom grain varieties into his breads. "I'm really excited about expanding and going back to my roots with the whole grain stuff," he says. "It's what I learned at the beginning." --------------- MESSAGE bread-bakers.v111.n004.7 --------------- From: Kathleen Subject: The Simplest Muffins Date: Tue, 18 Jan 2011 06:01:00 -0500 This is the muffin recipe that I make most often. My husband likes them best wtih chocolate chips instead of fruit. kathleen * Exported from MasterCook * The Simplest Muffins Recipe By :The King Arthur Flour Company Serving Size : 0 Preparation Time :0:00 Categories : Breads, Quick Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups King Arthur White Whole Wheat Flour -- (8 ounces) or Unbleached All-Purpose Flour (8 1/2 ounces) 1/2 cup rolled oats -- (3 1/4 ounces) or Hi-maize(r) Natural Fiber 1/2 cup sugar 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoon cinnamon 1 cup dried fruit -- (1 to 1 1/2) raisins, cranberries, diced apples, or the dried fruit or other additions of your choice 1 cup milk 1 teaspoon vanilla -- optional 1/4 cup melted butter -- or vegetable oil 3 large eggs RECIPE SUMMARY: Hands-on time: 7 mins. to 12 mins. Baking time: 15 mins. to 18 mins. Total time: 22 mins. to 30 mins. Yield: 12 muffins Add whatever fruit or nuts (or chocolate chips?!) you like to this tasty whole-grain muffin recipe. Preheat the oven to 425F. Lightly grease a 12-cup muffin pan; or line it with papers, greasing the papers. 1) Whisk together the flour, oats (or Hi-maize Natural Fiber), sugar, salt, baking powder, cinnamon, and additions of your choice: dried fruit, nuts, and/or chips. 2) In a separate bowl, whisk together the milk, vanilla, butter or oil, and eggs. 3) Pour the wet ingredients into the dry, and mix until just blended. 4) Scoop the batter into the prepared pan, filling each cup three-quarters full. Sprinkle tops of muffins with coarse sparkling sugar, if desired. 5) Bake the muffins for 15 to 18 minutes, till they're set and a light golden brown. 6) Remove the muffins from the oven, and let rest in the pan for 5 minutes before turning out to cool completely on a rack. Serve warm. Source: "www.kingarthurflour.com" S(Internet Address): "http://www.kingarthurflour.com/recipes/the-simplest-muffins-recipe" Copyright: "(c) The King Arthur Flour Company, Inc." Yield: "12 muffins" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v111.n004.8 --------------- From: Reggie Dwork Subject: Cherry Muffins Date: Fri, 21 Jan 2011 22:25:54 -0800 This is made with Lactaid lactose-free milk. Actually any bread using milk can be made with Lactaid milk instead of regular. * Exported from MasterCook * Muffin, Cherry Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup LACTAID(r) Fat Free Milk 2 large eggs 1 teaspoon vanilla extract 5 tablespoons unsalted margarine 2 cups all-purpose flour 7 tablespoons sugar -- divided 1 tablespoon baking powder 1 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup chopped, dried cherries 1. Preheat oven to 400F. Line muffin tins with paper liners. 2. In large bowl whisk LACTAID(r) Fat Free Milk, eggs, vanilla and margarine together. 3. In separate bowl, whisk together flour, 6 tablespoons of sugar, baking powder, nutmeg and salt. Stir in cherries. Gradually add flour mixture to milk mixture. Do not overmix. 4. Divide batter evenly among the lined muffin tins, filling each about 3/4 full. Sprinkle tops of muffins with remaining 1 tablespoon sugar. 5. Bake until golden brown, firm to the touch and tests clean with a toothpick, about 20 minutes. Cool on a rack to cool slightly. Serve warm or at room temperature. Source: "LACTAID(r) Brand Products" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 6g Fat (28.6% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n004.9 --------------- From: Reggie Dwork Subject: Gluten-Free Pumpkin Muffins Date: Fri, 21 Jan 2011 22:39:40 -0800 * Exported from MasterCook * Muffins, Gluten-Free Pumpkin Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 2 tablespoons molasses 15 ounces pumpkin puree 1 3/4 cups brown rice flour blend -- * 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon xanthan gum 1/2 teaspoon salt 1/2 cup soft butter * See recipe for this blend below, or use King Arthur Gluten-Free Multi-Purpose Flour 1) Preheat the oven to 375F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. 2) Whisk together the eggs, molasses, and pumpkin puree. Set aside. 3) Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice. 4) Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand. 5) Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy. 6) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine. 7) Let the muffins rest for 10 minutes. 8) Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm. Yield: 12 muffins. *Make your own blend Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (32 oz) King Arthur stabilized brown rice flour; 2 cups (10 3/4 oz) potato starch; and 1 cup (4 oz) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version). Description: "Spicy, moist, and fluffy - these are a perfect breakfast muffin." Source: "King Arthur Flour Co." Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 7g Fat (26.8% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 244mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : Note: you must use a stand mixer or electric hand mixer to prepare the batter for these muffins; mixing by hand doesn't do a thorough enough job. Serving Size 1 muffin, 100g Servings Per Batch 12 Per Serving 1 Total Fat 9g Saturated Fat 5g CFF 49% Trans Fat 0g Cholesterol 73mg Sodium 193mg Total Carbohydrate 40g Dietary Fiber 1g Sugars 20g Protein 3g --------------- MESSAGE bread-bakers.v111.n004.10 --------------- From: Reggie Dwork Subject: Muffin tin sizes Date: Sat, 22 Jan 2011 08:57:40 -0800 Since we are still talking about muffins here is some info I hope will be useful for you. Choosing the Right Muffin Tin Muffin pan sizes vary, and baking times vary with them: A mini muffin will tyake 10 - 12 min; a standard-sized muffin, 15 - 18 min; and a jumbo muffin, 22 - 25 min. Fill the muffin cups to any level you wish. The standard is about 2/3 full, but you can fill them to the rim for giant muffins. Batter for 12 standard muffins will make 48 miniature muffins, but only 6 - 8 jumbo muffins! Source: "muffinrecipes.com" --------------- END bread-bakers.v111.n004 --------------- -------------- BEGIN bread-bakers.v111.n005 -------------- 001 - Reggie Dwork Subject: Old-Fashioned English Muffins Date: Sun, 23 Jan 2011 18:25:43 -0800 Recently someone asked about an English Muffin recipe. Here is one from my files. * Exported from MasterCook * Muffins, Old-Fashioned English Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Ethnic Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1 cup warm water -- (105 to 115F) 1 tablespoon honey 4 cups unbleached white flour -- to 4 1/2c 1/2 cup toasted wheat germ 2 teaspoons salt 1 large egg 1 1/4 cups warm nonfat milk -- (105 to 115F) 2 tablespoons unsalted butter -- melted 1/2 cup cornmeal -- or farina, for sprinkling 1. In a small bowl, sprinkle yeast over warm water and drizzle in honey. Stir to dissolve and let stand until foamy, about 10 minutes. 2. In a large mixing bowl using a whisk or a wooden spoon, or in the bowl of a heavy-duty electric mixer fined with the paddle attachment, combine 2 cups of the flour, wheat germ, and salt. Make a well and into it add the egg, milk, butter, and yeast mixture. Beat until creamy, about 2 minutes. Add remaining flour 1/2 cup at a time to form a soft dough that just clears the sides of the bowl. (If making by hand, switch to a wooden spoon when necessary. 3. On a lightly floured surface, knead dough until smooth and springy, 1 to 2 minutes. Add 1 tablespoon of flour at time, as necessary, to prevent sticking. (Tilt softer you can leave this dough, the lighter the muffin will be.) Place dough in a deep lightly oiled bowl, turn once to coat the top, and cover with plastic wrap. Let rise al room temperature until double in bulk about 1 1/2 hours. 4, Sprinkle work surface with cornmeal or farina. Turn dough out onto surface and roll or pat into a rectangle about 1/2" thick. Sprinkle dough lightly with cornmeal or farina to prevent sticking while rolling. Using a floured 3" biscuit cutter or a drinking glass, cut out muffins. Roll and cut scraps. Cover muffins with a clean tea towel and let rest 30 minutes. 5. Preheat a griddle or large skillet over medium heat, until a sprinkling of water dances across the surface and evaporates. Immediately place several muffins on hot griddle. Cook for about 10 minutes before turning to cook second sides. (Muffins will he quite brown. They take time to bake all the way through, so don't rush. Keep uncooked muffins covered with a towel. If they are rising too fast, refrigerate while the others are baking. Cool baked muffins on a rack. Store refrigerated, in plastic bags, or freeze for up to 2 months. Makes 1 doz. 3" muffins Lacto/Ovo Per serving: 209 CAL (1.5% from fat), 7g PROT, 4g FAT, 38g CARB. 853mg SOD, 24mg CHOL, 1.7g FIBER. Description: "English muffins really should be named American muffins, as they are the pure Yankee offshoot of the griddle-baked Celtic crumpet and bannock." Source: "Veggie Life" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 3g Fat (13.4% calories from fat); 8g Protein; 42g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 377mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : To serve, just split or tear them apart with your fingers or a fork, never cut with a knife. Serve toasted, with lots of sweet butter and lemon curd. --------------- MESSAGE bread-bakers.v111.n005.2 --------------- From: Jeff Dwork Subject: oops Date: Fri, 28 Jan 2011 21:40:02 -0800 The bread digest didn't go out last week because I misspelled the command to send it :-( Jeff --------------- MESSAGE bread-bakers.v111.n005.3 --------------- From: Kathleen Subject: Converting regular bread recipes to sourdough Date: Wed, 26 Jan 2011 09:02:30 -0500 Here is an interesting Q and A from King Arthur's Baking Sheet (Winter 2010): QUESTION: From Carl Lindh in Lincoln, California: "Still looking for information about converting regular bread and roll recipes to sourdough". ANSWER: Let's do a little exercise to illustrate how you'd make the conversion. I'm working on some recipes for bread bowls in this issue. Here's one of the formulas I was thinking about: 3 1/2 cups King Arthur Unbleached All-Purpose Flour (14 3/4 ounces) 1 teaspoon instant yeast 1 cup water (8 ounces) 1 tablespoon non-diastatic malt, (or 2 teaspoons sugar) 1 1/2 teaspoons salt 1 egg white, or 2 teaspoons dried egg white powder mixed with 1 tablespoon water Manual Method: Mix 1 cup of the flour with the yeast and water, and let it sit for 1 hour, or until doubled in bulk. Add the malt, salt, egg white and remaining flour, and mix to form a shaggy mass. Let the dough rest for 30 minutes, then knead it for 6 to 8 minutes by hand, or a few minutes less using a mixer. Transfer the dough to a lightly greased bowls, cover the bowl, and let the dough rise for 2 hours, or until almost doubled in bulk. To change this to a sourdough recipe, assume the leavener would become 1 cup of active sourdough starter. Since most starters are half water and half flour by weight, to adjust the recipe, you'd decrease the amount of flour in the recipe by 1 cup (4 1/4 ounces), and the water by 1/2 cup (4 ounces). The revised recipe ingredients would then become: 1 cup active starter 2 1/2 cups King Arthur Unbleached All-Purpose Flour (10 5/8 ounces) 1/2 cup water (4 ounces) 1 tablespoon non-diastatic malt (or 2 teaspoons sugar) 1 1/2 teaspoons salt 1 egg white You could still add the yeast or not, as you like. It depends on how exuberant your starter happens to be. Obviously, you'd adjust the consistency of the dough with a little more flour if you needed to, but I'm hoping this gives you the idea. --------------- END bread-bakers.v111.n005 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved