Date: Sun, 4 Dec 2011 07:48:38 GMT -------------- BEGIN bread-bakers.v111.n047 -------------- 001 - Reggie Dwork Subject: Skillet Bread Date: Mon, 28 Nov 2011 09:35:38 -0800 * Exported from MasterCook * Bread, Skillet Recipe By : Serving Size : 4 Preparation Time :0:15 Categories : Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- plus more for furface 2 1/4 teaspoons active dry yeast -- (one 1/4 envelope) coarse salt 1 tablespoon extra virgin olive oil -- plus more for bowl 1 1/2 cups warm water 1. Combine flour, yeast and 1 T salt in a bowl. Gradually pour in oil, then water, and mix until dough comes together. 2. Knead dough on a lightly floured surface until smooth and elastic, about 5 min. Shape dough into a ball, and transfer to a lightly oiled bowl. Let stand, covered with a towel, in a warm, place until doubled in volume, about 1 hr. 3. Roll out dough to a 6 x 12" rectangle (about 1/4" thick) on a lighrly floured sirface. Cut dough into nine 2 x 4" rectangles. Transfer to a floured surface. Let stand, covered with a kitchen towel, in a warm place until doubled in voume, about 1 hr. 4. Heat a cast-iron skillet set over a campfire or on a med - high grill. Working in batches, cook rolls until puffed and undersides are browned, about 5 min. more. Makes 9, Serves 4 Description: "Bake in a skillet" Source: "Living, June 2011" Start to Finish Time: "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 492 Calories; 5g Fat (8.8% calories from fat); 14g Protein; 96g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. Serving Ideas : This bread can be split for a sandwich, tossed in a salad, or skewered for dessert. NOTES : Dry ingredients can be combined in advance. --------------- MESSAGE bread-bakers.v111.n047.2 --------------- From: Reggie Dwork Subject: Flax Seed Bread Date: Mon, 28 Nov 2011 09:39:31 -0800 * Exported from MasterCook * Bread, Flax Seed Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups warm water 1 teaspoon turbinado sugar 2 ounces rapid-rise yeast -- (two 1 oz pkg) 3 cups whole-wheat flour -- organic 3 cups spelt flour -- organic 1 cup oat bran 1 cup ground flaxseed -- 1/2" cubes 1 cup walnuts 1 tablespoon coarse sea salt 3 tablespoons extra-virgin olive oil -- plus more for bowl 1 tablespoon chopped fresh rosemary 2 tablespoons cornmeal 1. In a small bowl, whisk together water, sugar, and yeast; let stand 10 minutes. 2. Add yeast mixture to the bowl of an electric mixer fitted with the dough hook attachment, along with both flours, oat bran, flaxseed, walnuts, sea salt, olive oil, and rosemary; mix until a dough forms, about 10 minutes. 3. Coat a large bowl with oil. Add dough to bowl and turn to coat. Cover bowl with plastic wrap; let stand in a warm place until dough has doubled in size, 2 to 3 hours. 4. Line a baking sheet with parchment paper and sprinkle with cornmeal. Punch down dough and shape into a round loaf. Place dough on prepared baking sheet. Cover with a clean towel; let stand in a warm place for 30 minutes. 5. Preheat oven to 500F with a rack set in the center of the oven. Transfer baking sheet to oven and bake until browned, about 25 minutes. Let bread cool on a wire rack before serving. Source: "The Martha Stewart Show, October Fall 2008" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 11g Fat (31.4% calories from fat); 12g Protein; 45g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 5648mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n047.3 --------------- From: Reggie Dwork Subject: Caramel-Apple-Ginger Bread Date: Sat, 03 Dec 2011 20:17:29 -0800 * Exported from MasterCook * Bread, Caramel-Apple-Ginger Recipe By :Janice Cole, Cooking Club of America Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- bread 1 3/4 cups all-purpose flour 2 teaspoons cinnamon -- ground 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup light brown sugar -- packed 1/2 cup canola oil 1/2 cup sour cream 2 eggs 1 1/2 cups apples -- peeled and finely chopped 1/3 cup crystallized ginger -- finely chopped Glaze 1/2 cup light brown sugar -- packed 1/4 cup unsalted butter -- cut up 1/4 cup heavy whipping cream 1 teaspoon light corn syrup 1/2 teaspoon fresh ginger -- grated Heat oven to 350F. Spray 8 1/2x4 1/2-inch loaf pan with cooking spray. Line with parchment paper, allowing paper to extend over sides. Spray paper with cooking spray. Whisk flour, cinnamon, baking powder, baking soda and salt in large bowl. Blend 1 cup brown sugar, oil, sour cream and eggs in blender 1 minute or until smooth. Make a well in center of flour mixture. Pour in egg mixture; whisk until moistened. Stir in apples and crystallized ginger; spoon into pan. Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean but slightly moist. (Internal temperature should read 210F.) Cool in pan on wire rack set over sheet of waxed paper 10 minutes. Meanwhile, bring all glaze ingredients to a boil in small saucepan over medium-high heat, stirring constantly. Boil 1 minute, stirring occasionally. Cool slightly. Remove bread from pan; remove parchment. With wooden skewer, poke holes in top of bread every inch, inserting skewer all the way through bread. Spoon 1/4 cup of the warm glaze over hot bread, allowing glaze to seep into holes. Cool completely on wire rack. Gently warm remaining glaze just until spreadable. Spoon over bread, allowing glaze to drip down sides. Let stand until set. Source: "http://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/9203/Caramel-Apple-Ginger-Bread" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 326 Calories; 18g Fat (48.5% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : This quick bread combines the best seasonal flavors into one beautiful (and irresistible) loaf. It's studded with sweet-tart apples and spicy-sweet crystallized ginger and topped with a buttery ginger-spiked caramel glaze. --------------- MESSAGE bread-bakers.v111.n047.4 --------------- From: Jeff Dwork Subject: Re: slow cooker bread Date: Sat, 03 Dec 2011 23:02:44 -0800 Edgar Rasch asked: >Recently AARP published a slow cooker bread recipe by Lora Brody; >has anyone seen similar types of recipes? There are numerous slow cooker bread recipes, but all the ones I could find (other than Lora's) use a cylindrical insert (or coffee can) to contain the dough that is placed in the crock pot on a rack along with some water. Many of the recipes are quick breads. Lora's recipe uses the slow cooker to contain the dough for both rising and baking (although baking is done in the oven). It seems to me that the slow cooker could be used to keep most any dough warm while it rises. Jeff Here's Lora's recipe from her 2001 book, "Slow Cooker Cooking" as reprinted by AARP . Slow Cooker Sticky Bun Bread Total Time: Under 2 Hours Skill Level: Moderate Cost: Moderate I had a hunch that you could use the slow cooker as a dough proofer - a place to let bread dough rise - and it's true. The slow cooker is perfect because it's a warm, enclosed environment. The fact is, you can even place the insert in the oven and bake the bread in it. Of course, you do end up with a loaf of round bread, but in the case of these delicious sticky buns, the shape is perfect. Yield: 1 large loaf INGREDIENTS For the dough: 1 tablespoon active dry yeast (not rapid rise) 3 tablespoons granulated sugar 1 1/2 teaspoons salt 3 tablespoons Lora Brody's Bread Dough Relaxer(tm), optional 1/3 cup vegetable oil 2/3 cup water, plus extra to make a smooth, soft ball during the first 5 minutes of kneading 3 cups all-purpose flour, plus extra as needed 2 tablespoons unsalted butter, softened For the filling: 3 tablespoons unsalted butter, softened 1 1/2 cups raisins 1 cup toasted pecans or walnuts, chopped 2/3 cup packed dark brown sugar 1 tablespoon ground cinnamon For the topping: 1 cup confectioners' sugar 2 tablespoons unsalted butter, softened 3 to 4 tablespoons hot water 1 tablespoon pure vanilla extract Directions Slow cooker size: 3 to 4 quart To make the dough, place the yeast, sugar, salt, optional dough relaxer, oil, 2/3 cup water, and 3 cups flour in a large mixing bowl. Stir the ingredients together with a wooden spoon, and then turn the dough out onto a lightly floured work surface. Knead the dough gently, adding additional water or flour to form a soft, supple ball of dough. Use the butter to generously coat the inside of the slow cooker insert. Cover the insert and turn the slow cooker on HIGH for 5 minutes, or just until the insert feels warm to the touch, and then turn it off. Place the dough in the insert and cover. Allow it to rise until doubled in bulk. While the dough is rising, toss the filling ingredients together with a fork in a medium mixing bowl. Set aside. When the dough has doubled in bulk, transfer it to a lightly floured work surface. Cover the empty slow cooker and heat on HIGH for 5 minutes to rewarm the insert, and then turn it off. There should still be a coating of butter on the sides of the insert. If not, coat it with more butter. Use a rolling pin to roll the dough into a rectangle about 24 inches long and 8 inches wide. Scatter the filling mixture over the surface. Start with a long edge and roll the dough, jelly-roll style, to form a 24-inch-long roll. Try not to stretch the dough as you roll. Curl the roll into a tight spiral and place it in the warmed slow cooker insert. Cover the slow cooker and allow the dough to rise until almost doubled in bulk. Preheat the oven to 350F with a rack in the lower third, but not lowest position. (To accommodate the insert, you may have to remove the other shelves.) Place the insert, uncovered, in the oven and bake for 40 to 45 minutes, until the crust is well browned and an instant-read thermometer inserted in the center of the rolls registers 200F. While the loaf is baking, make the topping. Put the confectioners' sugar, butter, 3 tablespoons of water, and vanilla extract in a small bowl and stir with a fork until smooth. Add just enough water, if necessary, so that the topping flows slowly off the fork. When the loaf is done, remove the insert from the oven and immediately invert the contents onto a wire rack. Immediately, invert the loaf again onto a serving plate and spoon the topping over it. Cut the loaf into wedges and serve warm or at room temperature. --------------- END bread-bakers.v111.n047 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved