Date: Mon, 14 Nov 2011 08:43:07 GMT -------------- BEGIN bread-bakers.v111.n044 -------------- 001 - "Selene Valentine" Subject: Rice Flour Bread Date: Mon, 07 Nov 2011 21:31:33 -0500 My machine does not have a "grain Setting". Usual time to cook a one and a half pound loaf is three hours twenty minutes. Would this be long enough for this? and do you need the guar gum? Thank you Selene She Who Watches And Waits --------------- MESSAGE bread-bakers.v111.n044.2 --------------- From: Reggie Dwork Subject: More on Rice Flour Bread Date: Sun, 13 Nov 2011 23:39:54 -0800 The xanthan (or guar) gum in the rice flour bread is essential. There is no wheat, so no gluten. Without the gum it won't rise. None of my bread machines have a "grain" setting, but they do have a "whole wheat" setting. This increases the rise time, not the baking time. Selecting a darker crust increases the baking time. I haven't tried this recipe, but I made a similar one many years ago. It took a lot of trial and error, so good luck. Reggie --------------- MESSAGE bread-bakers.v111.n044.3 --------------- From: Mike Avery Subject: Re: slowing the proofing Date: Mon, 07 Nov 2011 21:22:58 -0600 Robert Grossman/Tari Cody sagely asked: >Sometimes I run out of time to finish my bread that day and I put it >into the refrigerator and bake the next day. But this often results >in a sour bread - something I usually don't want. Any suggestions on >how to slow the proofing so I can sleep or do I have to stay up late >and finish what I started? I'm rather confused. Are you using sourdough and trying to control the amount of sour? Is this a yeasted bread of some sort? Assuming, for a moment, that you are using sourdough, an overnight retard is the classic way of increasing the amount of sour in a bread. Craig Ponsford commented that he doesn't think you can make a properly sour sourdough without an overnight retardation. If this is your situation, if you are trying to avoid sour sourdough I'd suggest using more sourdough starter and using it when it is very fresh. You still get the preservative benefits of sourdough, some of the claimed health benefits of sourdough, and your bread will have a depth of flavor difficult to get with a yeasted bread. If, on the other hand, you are making a yeasted bread, I'm confused. An overnight retardation shouldn't sour a yeasted bread. I'd be concerned that something has contaminated your dough. Some stray sourdough perhaps. However, retarding yeasted doughs does cause different reactions among different people. I make a very nice poolish based yeast bread. At one farmers market a customer told me she didn't like it because she doesn't like sourdough. I told her there was no sourdough in that bread. No, she insisted, she could taste it. I still have no idea what she was tasting - it was a good batch of bread, and there was no sourdough in it. Perhaps with some more details someone can shed a bit more light on your situation. -Mike *Bake With Mike * Mike Avery A Randomly Selected Bread Saying Of The Day: Never fall out with your bread and butter. - English Proverb --------------- MESSAGE bread-bakers.v111.n044.4 --------------- From: Reggie Dwork Subject: Monkey Bread Date: Tue, 08 Nov 2011 21:03:15 -0800 * Exported from MasterCook * Bread, Monkey (Lightened) Recipe By :Sidney Fry, MS, RD, Oct 2011 Serving Size : 16 Preparation Time :0:00 Categories : Breads Breakfast Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (13 1/2 oz) 1 cup whole-wheat flour -- (4 3/4 oz) 1 teaspoon salt 2 1/4 teaspoons quick-rise yeast -- (1 pkg) 1 cup nonfat milk -- 120F to 130F, very warm 1/4 cup orange juice -- 120F to 130F, very warm 1/4 cup honey 2 tablespoons butter -- melted Cooking spray 1/2 cup granulated sugar 1/2 cup packed brown sugar 2 teaspoons ground cinnamon 4 1/2 tablespoons nonfat milk -- divided 2 tablespoons butter -- melted 1/2 cup powdered sugar 1 teaspoon 1/3-less-fat cream cheese 1 teaspoon vanilla extract 1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough. 2. Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk. 3. Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8" rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1" ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until almost doubled in size. 4. Preheat oven to 350F. 5. Bake at 350F for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread. Serves 16 (serving size: 4 pieces and 1 teaspoon sauce) Description: "This pull-apart brunch favorite undergoes a slimming transformation." Source: "Cooking Light" Start to Finish Time: "1:48" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 3g Fat (13.2% calories from fat); 4g Protein; 46g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 178mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n044.5 --------------- From: Theresa de Valence Subject: Bread Date: Wed, 09 Nov 2011 10:56:16 -0800 I've done all my bread making in a bread machine, rarely taking out the bread to bake separately. Now, however, I want to make rolls for dinner and plan to use the machine to make the dough. Once the dough has finished, how long can I leave the bread on the counter before baking? If I put the dough balls in the fridge, how long do I need to let them warm up? Thanks, Theresa --------------- MESSAGE bread-bakers.v111.n044.6 --------------- From: Reggie Dwork Subject: Oat Bran Bread Date: Thu, 10 Nov 2011 09:19:02 -0800 * Exported from MasterCook * Bread, Oat Bran Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1 1/3 cups buttermilk 1/2 cup molasses 1/4 cup oil 2 cups flour 1 teaspoon baking soda 1 1/2 teaspoons salt 1 1/2 cups quick-cooking rolled oats 1 cup All-Bran(r) Cereal 1/2 cup raisins You need to grease 2 small loaf pans. Preheat oven to 350F. In a bowl lightly beat the eggs. Add in the milk, molasses and oil. In a different bowl sift the flour, soda and salt together. Add flour mixture to liquid. Mix together just till blended. Fold in raisins. Pour into loaf pans and bake for about 50 minutes. Cool. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 4g Fat (23.5% calories from fat); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 286mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n044.7 --------------- From: Reggie Dwork Subject: Gluten-Free Hazel Nut Bread Date: Thu, 10 Nov 2011 09:32:57 -0800 * Exported from MasterCook * Bread, Gluten-Free Hazel Nut Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups nonfat milk -- or lowfat 4 tablespoons Unsalted Butter -- at room temperature 4 tablespoons Maple Syrup 2 large eggs -- at room temperature 1 teaspoon Cider Vinegar 2 teaspoons salt 1 3/4 cups Brown Rice Flour 1 cup Cornstarch 1 cup Potato Starch 1/2 cup Tapioca Flour 1/2 cup Amaranth Flour 1/16 cup Chopped Hazelnuts 2 1/2 teaspoons Xanthan Gum 1 1/4 teaspoons Gelatin 2 1/4 teaspoons Active Dry Instant Yeast -- or bread machine yeast Add milk, butter, maple syrup, eggs, and cider vinegar to bread pan fitted with kneading paddle. Combine remaining ingredients, except yeast, in separate mixing bowl; add to bread pan. Mix in yeast. Place bread pan in breadmaker. Set for gluten free and a 2 lb loaf. While dough is kneading, scrape sides of pan to incorporate ingredients. When baked, remove bread and transfer to wire rack to cool. Serves 16 - 20 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 4g Fat (18.0% calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 291mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n044.8 --------------- From: Reggie Dwork Subject: Walnut Bread Date: Thu, 10 Nov 2011 09:43:02 -0800 * Exported from MasterCook * Bread, Walnut Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Bread Machine Bread-Bakers Mailing List Breads Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- 70-80F 4 1/2 teaspoons butter -- softened 1 egg 2 tablespoons Dry Milk Powder 2 tablespoons sugar 1 teaspoon salt 3 cups Bread Flour 3/4 cup Chopped Toasted Walnuts 1 1/2 teaspoons Active Dry Yeast Place in bread pan all ingred. in order suggested by manufacturer. Select basic setting med. crust. Check dough after 4-5 min. add either the water or flour if needed. Yield 1 1/2 lb Cook Time 3 - 4 hrs Source: "Betterrecipes.com" Start to Finish Time: "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 5g Fat (31.3% calories from fat); 5g Protein; 21g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 154mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n044.9 --------------- From: Reggie Dwork Subject: Need Help Date: Thu, 10 Nov 2011 09:48:44 -0800 I share lots of recipes and now I need help from you. Can you please send in holiday breads. I have been giving breads in my files over and over so I would like to share "new" recipes with my friends and family. So do you have a holiday bread to share with me?? Please send them to the list. Thanks so much, Reggie --------------- MESSAGE bread-bakers.v111.n044.10 --------------- From: Reggie Dwork Subject: Gluten-free bread machine cycle Date: Sun, 13 Nov 2011 23:46:34 -0800 Here are the times for the gluten-free cycle on the Breadman TR2500BC: knead 1: 3 min knead 2: 10 min rise 1: 14 min bake: 52 min These times are much shorter than any of the regular cycles. Short rise avoids the bread falling (because gum isn't as strong as gluten). Have fun, Reggie --------------- END bread-bakers.v111.n044 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved