Date: Sun, 3 Jul 2011 04:18:25 GMT -------------- BEGIN bread-bakers.v111.n027 -------------- 001 - "William S Bowers" Subject: flat bread Date: Sat, 25 Jun 2011 06:47:48 -0700 (MST) On a recent trip I stopped at a Subway for lunch and observed that they offered sandwiches on rolls or flat bread. Curious, I opted for the flat bread and was very pleasantly surprised at the better flavor and less volume of the flatbread sandwich. Does anyone have a recipe that would mimic the Subway flat bread ? Much thanks, billbowers --------------- MESSAGE bread-bakers.v111.n027.2 --------------- From: "L. Hansen" Subject: Re: Yeast and soda/powder in biscuits Date: Sun, 26 Jun 2011 08:05:14 -0600 My aunt and mom, wonderful bakers both, used to question letting anything with baking powder and/or soda (and I don't recall which) sit too long. However, since you say the biscuits are wonderful, why mess with them? Just MHO. Lobo >From: Suzanne Lander > >I have a biscuit recipe from my mom that I grew up with. It's >wonderful and yeasty! I've recently been considering using wild >yeast instead of the dry yeast the recipe calls for and that's made >me look at the recipe more closely all around. It calls for mixing >everything up together: flour, salt, soda, powder and sugar, >blooming then adding the yeast and then adding oil and buttermilk to >the dry ingredients before refrigerating overnight. The next morning >you portion it out and bake it all off. --------------- MESSAGE bread-bakers.v111.n027.3 --------------- From: Sue Prescott Subject: Re: Sweeteners Date: Tue, 28 Jun 2011 14:51:03 -0700 (PDT) The whole wheat recipe that I've been using for a while now is at: I've made a couple of changes: I don't use water and dry milk; I use 1 cup milk, scalded and cooled. Also, I've reduced the sugar to 1 tbsp (or less); the orange juice adds plenty of sweetness. Also, the directions don't mention this, but I do as Mike suggested--I knead it and let it sit a while then finish the kneading, adding water if it's too dry (I live at 9200 ft elevation and the humidity here is usually 20% or less). For our elevation/humidity, I use almost a cup less flour so I put it in an 8x4 pan to bake. Sue [Editor's note: Here is the original recipe.] 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast 1/2 cup lukewarm water* 1/2 cup lukewarm milk 1/2 cup orange juice 5 tablespoons melted butter 1 1/2 teaspoons salt 3 tablespoons sugar 1/4 cup nonfat dry milk 3/4 cup instant mashed potato flakes 3 3/4 cups King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour *Use 2 tablespoons less water in summer (or in a humid environment), 2 tablespoons more in winter (or in a dry climate). 1) Dissolve the yeast in the lukewarm water with a pinch of sugar. Allow it to rest for 15 minutes, till it becomes puffy. If you're using instant yeast, you can skip this step. 2) Combine the yeast/water with the remaining ingredients, and mix and knead - by hand, mixer, or bread machine - until you've made a cohesive dough. If you're using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour; it'll feel more like clay under your hands, and may appear a bit rough. 3) Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's expanded and looks somewhat puffy, about 60 to 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. So if you're kneading by hand, you may want to let the dough rise longer than 90 minutes. 4) Lightly grease a 9" x 5" loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up. 5) Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4", about 75 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350F. 6) Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 30 to 35 minutes, or until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack. 7) Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing. --------------- MESSAGE bread-bakers.v111.n027.4 --------------- From: Reggie Dwork Subject: Soft Pretzels I & II Date: Tue, 28 Jun 2011 18:04:59 -0700 * Exported from MasterCook * Soft Pretzels I Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups warm water -- (110F/45C) 2 tablespoons margarine 1 1/2 tablespoons white sugar 3/4 teaspoon salt 4 cups all-purpose flour 2 1/2 teaspoons active dry yeast 4 cups water 1 1/4 tablespoons baking soda 2 tablespoons kosher salt In a large bowl, dissolve the yeast and sugar in the warm water. Proof for 5 minutes. Mix in butter or margarine, flour, and salt. Cut dough into short strips, roll into ropes, and shape into pretzels. Cover, and let rise on a greased baking sheet for about 45 minutes. In a cast iron or other nonaluminum pan, bring water and baking soda almost to a boil. Gently lower pretzels into water for about 1 minute, turning once. Do not let water come to a full boil. Remove pretzels, and return to greased baking sheet. Sprinkle with kosher salt. Bake at 475F (245C) for about 12 minutes. Per Serving Calories: 176 | Total Fat: 2.2g | Cholesterol: 0mg Yield 1 - 2 dozen pretzels Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 2g Fat (12.1% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1493mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. *************** * Exported from MasterCook * Soft Pretzels II Recipe By : Serving Size : 12 Preparation Time :0:40 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon white sugar 1/4 cup warm water -- (110F/45C) 1 1/4 teaspoons active dry yeast 1 1/2 cups warm water -- (110F/45C) 4 1/2 cups all-purpose flour 1/2 teaspoon salt 1 egg 1 teaspoon water 2 tablespoons kosher salt 1 tablespoon sesame seeds Stir sugar into 1/4 cup warm water in a small bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast. Combine 1 1/2 cups warm water, flour, and salt in large bowl. Stir yeast into mixture. Add a bit more flour, if needed, so dough isn't too sticky. Knead for 8 to 10 minutes until dough is smooth and elastic. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed about 45 minutes, or until doubled in bulk. Punch dough down. Roll into log. Mark off into 12 portions, and cut. Roll each portion into 1/2 inch rope. Shape each rope into pretzel form on greased baking sheets. Beat egg white and 1 teaspoon water with fork in small bowl; brush glaze on pretzels. Sprinkle some pretzels with kosher salt, and some with sesame seeds. Bake at 450F (230C) for about 15 minutes. Turn out onto racks to cool. Amount Per Serving Calories: 183 | Total Fat: 1.3g | Cholesterol: 18mg Yield 12 pretzels Source: "allrecipes.com" Start to Finish Time: "1:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 1g Fat (6.3% calories from fat); 6g Protein; 36g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 1037mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n027.5 --------------- From: Reggie Dwork Subject: Soft Pretzels, Buttery Date: Tue, 28 Jun 2011 18:06:47 -0700 * Exported from MasterCook * Soft Pretzels, Buttery Recipe By : Serving Size : 12 Preparation Time :2:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons active dry yeast 1 teaspoon white sugar 1 1/4 cups warm water -- (110F/45 C) 5 cups all-purpose flour 1/2 cup white sugar 1 1/2 teaspoons salt 1 tablespoon vegetable oil 1 1/2 cups baking soda 4 cups hot water 1/4 cup kosher salt -- for topping In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450F (230C). In a large bowl, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned. Per Serving Calories: 237 | Total Fat: 1.7g | Cholesterol: 0mg Description: "These pretzels are a bit sweeter than othea r types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors." Source: "allrecipes.com" Start to Finish Time: "2:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 2g Fat (6.5% calories from fat); 6g Protein; 49g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9703mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n027.6 --------------- From: Reggie Dwork Subject: Pretzels, Mall Date: Tue, 28 Jun 2011 18:18:55 -0700 * Exported from MasterCook * Pretzels, Mall Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 teaspoons active dry yeast -- or .25 oz 2 tablespoons brown sugar 1 1/8 teaspoons salt 1 1/2 cups warm water -- (110F/45C) 3 cups all-purpose flour 1 cup bread flour 2 tablespoons baking soda 2 tablespoons butter -- melted 2 tablespoons coarse kosher salt In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes. Preheat an oven to 450F (230C). Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar. Yield 1 dozen pretzels Source: "allrecipes.com" Start to Finish Time: "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 2g Fat (12.4% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 1791mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n027.7 --------------- From: Reggie Dwork Subject: Pretzels, Bread Date: Tue, 28 Jun 2011 19:02:41 -0700 Do you have any pretzel recipes to share?? * Exported from MasterCook * Pretzels, Bread Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 3/4 cup warm water -- (110F/45C) 1/2 teaspoon white sugar 1/4 teaspoon salt 2 cups bread flour 1 egg -- beaten 2 tablespoons kosher salt In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume. Preheat oven to 450F (230C). Lightly grease a cookie sheet. Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt. Bake in preheated oven for 12 to 15 minutes, until golden brown. Amount Per Serving Calories: 91 | Total Fat: 0.8g | Cholesterol: 18mg Yield 1 dozen Source: "allrecipes.com" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 1g Fat (8.2% calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 991mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : This easy to make dough can be shaped into pretzels or long bread sticks. --------------- MESSAGE bread-bakers.v111.n027.8 --------------- From: Designing My Day Subject: A free event for bread bakers in Chicago Date: Thu, 30 Jun 2011 14:01:58 -0500 Hello bread bakers! This is Jacqueline from Chicago Amateur Bread Bakers. We would like to invite our Chicago bread bakers to our July 13 "Homemade Bread Showcase." It's a free-of-charge, all-ages event. A flyer for the event is here: http://bit.ly/July13flyer This event is part of the second annual Andersonville Green Week. Chicago Amateur Bread Bakers will exhibit their freshly baked bread, offer samples, and be on hand to chat about bread baking at home. We will be baking with locally grown, stone-ground whole wheat and cornmeal, bounteously donated to us by Urban Orchard, the organic produce market opening this August in Andersonville. The grain was milled for us by Roger's Creek Grist Mill in Milledgeville, IL. Gold'N Pear Catering will be refreshing event attendees' palates with a generous donation of their delicious iced tea and lemonade, inspired by seasonal ingredients. VENUE: Las Manos Gallery, 5220 North Clark Street, Chicago, IL 60640 DATE: Wednesday, July 13, 2011. TIME: 6:30-7:30pm COST: Free QUESTIONS?: Please email j@designingmyday.com More information about the event: http://bit.ly/july13info More information about Chicago Amateur Bread Bakers: http://bit.ly/AmateurBakers Twitter: @AmateurBakers Recaps of events posted here: http://www.designingmyday.com/ Chicago Amateur Bread Bakers is a not-for-profit group of avid home bakers of yeasted, artisanal breads. We get together in-person to share our experiences and learn from one another. We strive to support and inspire those actively baking bread at home. --------------- END bread-bakers.v111.n027 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved