Date: Sun, 17 Jul 2011 07:20:44 GMT -------------- BEGIN bread-bakers.v111.n029 -------------- 001 - "Sonia Martinez" Subject: The Caribbean Fruitcake Date: Sun, 10 Jul 2011 14:38:30 -1000 Aloha everyone! I can't remember now who it was suggested look in a book titled "Warm Bread and honey cake - Home Baking from Around the World" by Gaitri Pagrach-Chandra for a recipe for the Caribbean Fruitcake I was wanting to replicate. I found the book at the Hilo Library and brought it home....What a great book!!!! I found almost the exact recipe for this fruitcake. In the book it is called Rich Caribbean Fruit Cake - Black Cake. The Jamaican client who used to bring me a loaf of it every year used dried mangoes, papaya and pineapple in hers instead of the candied citron, cherries and prunes called for in the recipe....but otherwise, this sounds like the same thing! Mahalo nui (thank you much) for suggesting this cookbook....There are a lot of other interesting recipes in there that I'm enjoying reading and adding to my "to try" list. Sonia --------------- MESSAGE bread-bakers.v111.n029.2 --------------- From: Corina Gaffney Subject: Bavarian rye bread Date: Mon, 11 Jul 2011 10:56:25 -0400 >I just returned from a trip that included Munich and Vienna and >would like to duplicate two wonderful breads I had there. All the >rye breads I tasted were delicious, some with a sour tang and some >not. The other wonderful treat at the bakerei was a squarish whole >wheat roll with all manner of seeds on top. >Thanks so much! >Jolie Be prepared to take a long time to bake these breads (at least the Bavarian rye bread). This bread would have been made with a natural sourdough starter, which is absolutely essential to the success of the bread. So, not only will you be spending about 10 days to get a starter going, you would likely spend 2 to 3 days just preparing the dough for baking. I took a professional bread baking class last August at the King Arthur Bakery in Vermont, taught by master baker, Jeffrey Hamelman. We made all manner of rye breads (and others), all using only the natural starter as leavening. If anyone is interested in the rye bread that takes 3 days, I can provide a baker's percentage formula, which you will have to adjust down to home baking needs (it is a production-level recipe) on your own, as that was my greatest stumbling block (I really don't like math!). As for the roll with all manner of seeds on top, it likely was made with a natural sourdough starter as well (most German breads are), but you can get a nice assortment of seeds for topping breads at the King Arthur Flour website (no, I am not affiliated with King Arthur in any way, nor am I being paid to advertise them, though I highly recommend their flour!). Corina [[Editor's note: Please do post the recipe. We can do the math.]] --------------- MESSAGE bread-bakers.v111.n029.3 --------------- From: Lars Forss Subject: Bavarian rye bread and whole wheat roll recipes Date: Mon, 11 Jul 2011 09:59:25 -0600 If you can read german check this web site: http://www.petras-brotkasten.de/Brotrezepte.html#Sauer A good collection of german and other breads. Lars [[Editor's note: Google translate does a good job translating these to English. - Jeff]] --------------- MESSAGE bread-bakers.v111.n029.4 --------------- From: Reggie Dwork Subject: Biscuits Date: Sat, 16 Jul 2011 09:31:26 -0700 * Exported from MasterCook * Biscuits, Big Daddy Recipe By : Serving Size : 6 Preparation Time :0:30 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups all-purpose flour 1 Tablespoon baking powder 1 Teaspoon salt 1 tablespoon white sugar 1/3 cup shortening 1 cup milk 1.. Preheat oven to 425F (220C). 2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. 3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1" thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown. Yield 6 grand sized biscuits Per Serving Calories: 282 | Total Fat: 12.6g | Cholesterol: 3mg Description: ""This recipe will produce the biggest biscuits in the history." Source: "allrecipes.com" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 13g Fat (41.4% calories from fat); 6g Protein; 36g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 620mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits." --------------- MESSAGE bread-bakers.v111.n029.5 --------------- From: Reggie Dwork Subject: Rolls Date: Sat, 16 Jul 2011 09:32:12 -0700 * Exported from MasterCook * Rolls, Yeast Hot Recipe By : Serving Size : 42 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons dry potato flakes 1 1/2 cups milk 1/2 cup vegetable oil 1/2 cup white sugar 1 teaspoon white sugar 2 eggs 1 teaspoon salt 3 teaspoons active dry yeast 6 1/2 cups all-purpose flour 1/2 cup boiling water 1/2 cup warm water -- (110F/45C) Pour the boiling water over the instant mashed potatoes and set aside. Scald the milk with the oil and 1/2 cup of the sugar. Add The 1/2 cup very warm water and the teaspoon sugar to the yeast and set aside. Add the potatoes to the milk mixture. Start adding the flour, then eggs, one at a time, beating with a mixer or dough hooks. Add yeast mixture and all but 1 cup of the remaining flour and salt. Use the reserved 1 cup of flour for kneading. Knead the dough for about 5 minutes on a floured board. Place the dough in a large greased bowl, being sure to grease top of dough also. Cover dough with plastic wrap then with a double piece of foil. Refrigerate or let rise once and make into rolls. If made at night knead down dough before going to bed. Once dough has risen once, punch down and shape into about 3 1/2 dozen rolls. Place rolls in a lightly greased baking dish and bake in a preheated 375F (190C) oven for about 15 to 20 minutes. Per Serving Calories: 132 | Total Fat: 3.8g | Cholesterol: 13mg Yield 3 -1/2 dozen (42) Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 3g Fat (26.6% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 59mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n029.6 --------------- From: Reggie Dwork Subject: Guide to Flours Date: Sat, 16 Jul 2011 09:33:35 -0700 ALMOND FLOUR/MEAL Typically, almond flour is made from finely ground blanched almonds, while almond meal has a more coarse texture with the skins retained during grinding. Naturally gluten free and high in protein and monounsaturated fats, almond flour is the lowest carbohydrate option in our flour roundup. TRY IT: A great addition to short-breads, pastry crusts, pastas and an alternate breading for chicken or fish. In quick breads, it adds nutty flavor as well as a tender texture. STORE IT Keep refrigerated in an airtight container for up to six months or freeze for up to one year. BROWN RICE FLOUR Ground from rice with the germ and bran layers left intact, brown rice flour is a naturally gluten-free source of fiber, manganese, selenium and B vitamins. TRY IT: Mildly flavored, finely ground brown rice flour adds a nice crunch to cookies and crackers. Using it in quick breads lessens or eliminates gluten without compromising taste or texture. Brown rice flour is also a natural substitute for white rice flour. STORE IT Keep refrigerated in an airtight container for up to five months or freeze for up to one year. BUCKWHEAT FLOUR First domesticated in Southeast Asia, buckwheat is most closely related to the rhubarb plant. With a high proportion of eight amino acids, buckwheat combined with other whole-grain flours, such as wheat or spelt, creates a complete protein. Buckwheat is a good source of fiber, iron, calcium, magnesium, phosphorous and B vitamins. TRY IT: The flavor of buckwheat is distinctly nutty and malt-like and pairs well with ginger, pumpkin and chocolate quick breads. Buckwheat not only gives a nutritional boost to cookies, pancakes, muffins and handmade noodles, if pure, it can be used in a gluten-free diet. STORE IT : Keep refrigerated in an airtight container for up to three months or freeze for up to one year. KAMUT FLOUR An ancient relative of wheat, most similar to durum, Kamut is an organic product that originated in Egypt. Kamut flour is a high-gluten option that is easy to digest, so some people with wheat intolerances may be able to eat it. It also has up to 30 percent more protein than other wheat varieties and is high in potassium, B vitamins, vitamin E, zinc, magnesium and iron. Kamut's flavor is similar to that of white flour, but expect yeast breads to be a bit denser when using the flour interchangeably with white or whole-wheat types. STORE IT Store in an airtight container in a cool, dry place for up to one year or freeze for up to 18 months. MILLET FLOUR Millet was first cultivated in China thousands of years ago. It is a seed, most commonly used as a cereal in Asia and Africa. Rich in iron, potassium, magnesium, calcium, phosphorous, manganese, zinc, B vitamins and fiber, millet has a protein content close to that of wheat. Millet is easy to digest, naturally gluten free and imparts a sweet taste. If it cannot be found, grind whole millet as needed using a high-speed blender or flour mill. STORE IT: Keep refrigerated in an airtight container for up to two months or freeze for up to six months. OAT FLOUR High in potassium, calcium, protein and B vitamins, oats are easy to digest and exceptionally versatile. Due to their impressive amount of soluble fiber, oats may help lower "bad" LDL cholesterol and provide long-lasting energy. If oat flour cannot be found, grind whole oats in a food processor (11/4 cups oats will yield one cup oat flour). TRY IT: Oat flour adds moisture to bar cookies and brownies and helps whole-grain baked goods stay fresh longer. STORE IT: In an airtight container in a cool, dry place for up to three months or freeze for up to 18 months. QUINOA FLOUR A seed originating in the Andes region of South America, quinoa is made into a flour that is rich in a multitude of minerals, B vitamins and vitamin E, as well as omega-3 fatty acids. Most importantly, quinoa contains a balanced set of amino acids, making it a complete protein source, with a protein content higher than that of any other flour. If quinoa flour cannot be found, grind whole quinoa as needed using a high-speed blender or flour mill. TRY IT: With a slightly grassy yet not overpowering flavor, quinoa flour pairs well with banana, zucchini and carrot breads and makes wonderful gluten-free tortillas. STORE IT: Keep refrigerated in an airtight container for up to four months or freeze for up to six months. SPELT FLOUR An ancient grain dating back to medieval times in Europe, spelt has made a comeback as a healthy alternative to whole wheat. Although it is a species of wheat, it is easier for some with wheat intolerances to digest. A good source of protein, B vitamins and fiber, spelt also contains mucopolysaccharides, a type of carbohydrate that aids in blood clotting and stimulates the immune system. The gluten in spelt flour is fragile, so take special care not to over-mix. TRY IT: When using spelt flour in a yeast bread recipe, increase yeast by 25 percent (if two teaspoons yeast are called for, increase to 21/2 teaspoons) or expect a denser loaf. STORE IT Store in an airtight container in a cool, dry place for up to three months or refrigerate or freeze for up to one year. Source: "Clean Eating J/F 2010" --------------- MESSAGE bread-bakers.v111.n029.7 --------------- From: Reggie Dwork Subject: Blueberry Muffins Date: Sat, 16 Jul 2011 09:34:18 -0700 * Exported from MasterCook * (Muffins), Blueberry Muffins with a Twist of Lemon Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup rolled oats -- uncooked 1/4 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon cinnamon -- divided 1/4 teaspoon salt 8 ounces lemon-flavored low-fat yogurt 2 egg whites -- or 1/4 cup cholesterol-free egg substitute 1 tablespoon vegetable oil 1 teaspoon grated lemon peel 1 teaspoon vanilla 1 cup blueberries -- fresh or frozen 1 tablespoon granulated sugar 1 tablespoon sliced almonds -- (optional) 1. Preheat oven to 400F. Spray 12 (21/2") muffin cups with nonstick cooking spray. 2. Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt in large bowl. 3. Combine yogurt, egg substitute, oil, lemon peel and vanilla in small bowl; stir into flour mixture just until blended. Gently stir in blueberries. Spoon mixture into muffin cups. 4. Mix granulated sugar, remaining 1/4 teaspoon cinnamon and almonds in small bowl. Sprinkle over muffin mixture. 5. Bake 18 to 20 minutes or until lightly browned and wooden pick inserted into centers comes out clean. Cool slightly before serving. Makes 12 servings Cal 125, CFF 14%, Fat 2 g, Sat Fat 0 g, Pro 3 g, Carb 24 g, Sod 198 mg, Fiber 1 g Source: "Clean Eating J/F 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 3g Fat (19.9% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n029.8 --------------- From: Reggie Dwork Subject: Bread Machine Tropical Bread Date: Sat, 16 Jul 2011 09:35:15 -0700 * Exported from MasterCook * Bread Machine Tropical Bread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup canned pineapple chunks 1/4 cup buttermilk cup pineapple juice -- reserved 1 egg 1/2 cup sliced very ripe banana 3 cups bread flour 1/4 cup whole wheat flour 1 teaspoon salt 3 tablespoons butter 1 1/2 tablespoons sugar 1/2 cup shredded coconut meat 1/3 cup macadamia nuts -- chopped 2 teaspoons active dry yeast Add in order given in manufacterer's instructions, using light crust setting. Makes a 1 1/2 lb. loaf Description: "A recipe for bread machine Hawaiian style bread with banana, pineapple, and coconut. This bread, from dj, makes a 1 1/2 lb. loaf" Source: "Diana Rattray, About.com Guide" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 5g Fat (30.9% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 147mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v111.n029 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved