Date: Mon, 18 Apr 2011 04:13:23 GMT -------------- BEGIN bread-bakers.v111.n016 -------------- 001 - "Jon M. Stevenson" Subject: Sour dough starter Date: Mon, 11 Apr 2011 21:17:33 -0400 So I am confused. 1. I have a sourdough starter working. And it keeps having that brown-gray liquid raising to the top. Now according to Mike Avery on his site, he says to pour off this liquid and do not stir it back into the starter. He also refers to a site for Oregon Trail Sourdough. On that site it says to stir the liquid back in. 2. My starter is quite liquid in nature. When I first made it, it bubbled on the first day and has never bubbled since. Mike Avery site says the starter should be thick. So can anyone give me info on the best way to handle my starter? --------------- MESSAGE bread-bakers.v111.n016.2 --------------- From: Reggie Dwork Subject: Semolina Focaccia Date: Sun, 17 Apr 2011 12:38:50 -0700 * Exported from MasterCook * (Bread), Semolina Focaccia Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Ethnic Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 6 tablespoons olive oil 1 teaspoon sugar -- plus 1 tablespoon 2 teaspoons sugar 1 1/2 cups durum flour 2 tablespoons patent durum flour -- or finely ground semolina flour* , about 1 1/2 cups all-purpose flour 3/4 cup golden raisins 1 tablespoon fennel seeds -- crushed 1. In cup, mix yeast, 3 tablespoons olive oil, 1 teaspoon sugar, and 1 cup warm water (105 to 115F.); let stand until yeast mixture foams, about 5 minutes. 2. Meanwhile, in large bowl, combine salt, 1 1/2 cups patent durum or semolina flour, and 1 1/2 cups all-purpose flour; stir to blend. 3. With wooden spoon, stir in yeast mixture and / focaccia warm water (105 to 115F.). With floured hand, knead to combine. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (about 3 tablespoons) while kneading if necessary. Knead in raisins and fennel seeds. 4. Shape dough into a ball; place in greased large howl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85F.) until doubled, about 40 minutes. 5. Grease 15 1/2" by 10 1/2" jelly-roll pan; sprinkle with remaining 2 tablespoons patent durum or semolina flour. With floured rolling pin, roll dough evenly in jelly-roll pan; press dough into corners with fingers. Cover and let rise in warm place until doubled, about 30 minutes. 6. Preheat oven to 425F. With fingers, make deep indentations, about 1" apart, over surface of dough. Drizzle focaccia with remaining 3 tablespoons olive oil. 7. Bake focaccia 20 minutes or until golden. Remove focaccia from jelly-roll pan and place on wire rack to cool. Makes 1 loaf, 12 servings. Each serving: About 240 cal, 5 g pro, 40 g carb, 7 g fat, 1 g sat fat, 0 mg chol, 360 mg sodium Source: "Good Housekeeping, Feb 1998" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 7g Fat (27.4% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n016.3 --------------- From: Reggie Dwork Subject: Sweet Easter Quick Bread Date: Sun, 17 Apr 2011 12:42:03 -0700 * Exported from MasterCook * (Bread), Sweet Easter Quick Bread Recipe By : Serving Size : 48 Preparation Time :0:45 Categories : Bread-Bakers Mailing List Breads Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces beer -- bottled 2 pounds dark brown sugar 1/2 cup butter or margarine 6 eggs 1 teaspoon vanilla extract 9 cups all-purpose flour 1/4 cup baking powder 3 cups raisins 3 cups candied mixed fruit Preheat oven to 350F (175C). Grease 4 9x5" loaf pans. In a large saucepan, combine beer, sugar and butter over medium-low heat. When the ingredients melt into each other remove from the stove top and let cool. When the mixture is cool, mix in beaten eggs and vanilla extract. In a large bowl, combine flour, baking powder, raisins and mixed fruits. Stir beer mixture slowly into the dry mixture, incorporating and mixing as you go. Pour mixture into the prepared loaf pans. Bake in a preheated 350F (175C) oven for 90 minutes. Amount Per Serving Calories: 257 | Total Fat: 2.9g | Cholesterol: 32mg Yield 4 - 9x5" loaves Description: "A delicious Easter favorite from the islands. The time it takes to make this dish is worth it when you bite into a tantalizing piece." Source: "allrecipes.com" Start to Finish Time: "2:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 3g Fat (11.7% calories from fat); 4g Protein; 44g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 159mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates. Serving Ideas : It tastes even more excellent served warm with butter or cheese. --------------- MESSAGE bread-bakers.v111.n016.4 --------------- From: Reggie Dwork Subject: North African Semolina Flatbread Date: Sun, 17 Apr 2011 13:13:36 -0700 * Exported from MasterCook * Bread, North African Semolina Flatbread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 cups semolina flour -- (11 1/2 ounces) 1 1/2 cups King Arthur Unbleached All-Purpose Flour -- (6 5/8 ounces) 1 1/2 teaspoons salt 2 teaspoons instant yeast 1/4 cup olive oil -- (1 7/8 ounces) 2 tablespoons King Arthur Easy-Roll Dough Improver -- (3/8 ounce), (optional, but recommended) 1 cup warm water -- plus 6 tablespoons warm water -- (11 ounces) 1 large egg white -- (reserve the yolk for glaze) Glaze: 1 large egg yolk 1/4 cup sesame seeds -- (1 ounce), for topping Combine all the dough ingredients and mix and knead them together -- by hand, mixer, food processor or bread machine -- till you've made a soft, pliable dough. Place the dough in a lightly greased bowl, turning once to coat, then cover the bowl and allow the dough to rise for 1 to 1 1/2 hours, until it's puffy and almost doubled in bulk. Turn the dough out onto a lightly greased or floured work surface and knead it briefly to expel the excess carbon dioxide. Divide the dough in half, round each piece into a ball, and cover the balls lightly. Allow them to rest for 10 to 15 minutes. Flatten each ball and roll each out to a circle about 10" in diameter, and 1/2- to 3/4" thick. Place the circles on a lightly oiled or parchment-lined baking sheet. Mix the egg yolk with 1 tablespoon of water. Brush the tops of the loaves with the glaze, and sprinkle with the sesame seeds. Let them rise for 30 minutes, until they look puffy and have almost doubled in height. Bake the bread in a preheated 400F oven for 20 to 25 minutes, until it's golden. Remove it from the oven, and cool on a wire rack. Serve it with soup or stew, or salad. Yield: Two loaves, 6 wedges each. Description: "The following flatbread, a soft, spongy round topped with sesame seeds, is perfect for soaking up the juices from a savory stew or a warming curry." Source: "King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 7g Fat (28.1% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 274mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : Nutrition information per serving (1 wedge, 74g): 218 cal, 7g fat, 7g protein, 32g complex carbohydrates, 2g dietary fiber, 18mg cholesterol, 280mg sodium, 120mg potassium, 14RE vitamin A, 2mg iron, 26mg calcium, 97mg phosphorus. --------------- MESSAGE bread-bakers.v111.n016.5 --------------- From: Reggie Dwork Subject: Barley Bread Date: Sun, 17 Apr 2011 18:09:19 -0700 * Exported from MasterCook * Barley Bread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces barley flour -- approximately 3 cups 1 teaspoon kosher salt 1 ounce baking powder -- approx 2 1/2 tablespoons 2 tablespoons honey 1/4 cup canola oil -- plus extra for pan 2 eggs 1 cup whole milk Cook Time:40 min: Yield: 8 to 10 slices Preheat a gas grill on low heat for at least 10 minutes. Lightly rub the sides and bottom of a 4 to 5 qt Dutch oven with canola oil and set aside. In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack. *Cook's note: For baking in a traditional oven, bake in a 350F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190F Source: "foodnetwork.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 8g Fat (35.5% calories from fat); 5g Protein; 27g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 516mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n016.6 --------------- From: Reggie Dwork Subject: Apple Raisin Bread Date: Sun, 17 Apr 2011 18:11:45 -0700 * Exported from MasterCook * Bread, Apple Raisin Recipe By : Serving Size : 48 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons active dry yeast -- (2 pkg) 1 1/2 cups warm water -- (110F to 115F), divided 1 teaspoon sugar 3 eggs -- beaten 1 cup applesauce 1/2 cup honey 1/2 cup vegetable oil 2 teaspoons salt 8 cups all-purpose flour 1 1/2 cups peeled, diced apples 1 1/2 cups raisins 2 tablespoons lemon juice 2 tablespoons cornmeal GLAZE: 1 egg -- beaten sugar In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part. Shape each into round flat balls. Place each in a greased 8" round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. Brush each loaf with egg and sprinkle with sugar. Bake at 350F for 30 to 35 minutes or until brown sounds hollow when tapped. Yield 48 servings Prep Time: 25 Min Cook Time: 30 Min Ready In: 55 Min Description: "It smells so good in the oven and tastes even better." Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 3g Fat (19.4% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 96mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v111.n016 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved