Date: Tue, 29 May 2012 06:21:24 GMT -------------- BEGIN bread-bakers.v112.n020 -------------- 001 - Reggie Dwork Subject: Sesame Grissini Date: Wed, 23 May 2012 11:02:25 -0700 * Exported from MasterCook * (Bread), Sesame Grissini Recipe By : King Arthur Serving Size : 40 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 3 1/2 cups Unbleached Pastry Flour -- 13 oz 1 tablespoon Pizza Dough Flavor -- optional, (available from King Arthur) 1 1/4 teaspoons salt 1 cup lukewarm water -- (8 oz) 2 tablespoons olive oil -- or garlic oil 2 teaspoons instant yeast Topping 1 large egg white -- whisked with 1 Tbsp water 1/4 cup sesame seeds -- toasted or plain (1 1/4 oz) *Note *Note: or whole flax seeds or other seeds or nuts of your choice. To make the dough: Mix and knead together all of the dough ingredients - by hand, mixer, or bread machine - till you have a smooth, fairly soft dough. Place the dough in a lightly greased bowl big enough to allow it to double in size, cover the bowl, and refrigerate overnight, or for up to 24 hours. Remove the puffy dough from the refrigerator, and transfer it to a lightly greased work surface. Pat it into a 20" x 5" rectangle, and brush with the beaten egg white, or spray with King Arthur Quick Shine. Sprinkle evenly with the seeds. Lightly grease (or line with parchment) two large baking sheets. Use a pizza wheel or baker's bench knife or other sharp straight-edge to cut the dough into 1/2" strips. Gently twist each strip (as though you were wringing out a towel), and place each strip on the prepared pan, leaving about 3/4" between them. As you twist the strips, they stretch to about 10" long; for longer, thinner grissini, simply stretch them a bit more. Tent the grissini with lightly greased plastic wrap, and allow them to warm to room temperature and become a bit puffy; this will take about 3 hours. Near the end of the rising time, preheat the oven to 400F. Bake the grissini for 30 minutes, until they're a light golden brown. Remove them from the oven, and place them on a rack to cool completely. Serve plain or with almond-garlic dip, if desired. Yield: 40 grissini. Description: "Light, crunchy bread sticks rely on pastry flour - surprise! - for their texture" Source: "King Arthur Flour Co." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; 1g Fat (12.5% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v112.n020.2 --------------- From: Reggie Dwork Subject: Hearty Raisin Nut Bread Date: Fri, 25 May 2012 22:16:55 -0700 * Exported from MasterCook * Bread, Hearty Raisin Nut Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 teaspoons active dry yeast -- or 1 (.25-ounce) pkg 1/2 cup warm water -- (110F) 1 1/2 cups warm milk -- (110F) 1/2 cup butter -- melted, (1 stick) 1/3 cup honey 2 teaspoons salt 2 teaspoons ground cinnamon 2 teaspoons sugar -- white pith removed 2 eggs 3 cups whole wheat flour 3 1/2 cups all-purpose flour 2 cups raisins 1 cup chopped walnuts 1 egg white 2 tablespoons cold water 1. In a mixing bowl, dissolve yeast in the warm water until foamy, about 5 minutes. Add the milk, butter, honey, salt, cinnamon, sugar, eggs, and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. 2. Place raisins in a bowl of tepid tap water. Let soak until needed. 3. Turn dough out onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to coat. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour. 4. Grease two 8.5" x 4.5" loaf pans. 5. Punch dough down. Turn out onto the lightly floured surface; sprinkle with raisins and walnuts and knead them in. Divide dough in half. 6. Roll dough into loaves, keeping raisins folded inside. 7. Place loaves into greased loaf pans. Cover and let rise until doubled, about one hour. 8. Preheat oven to 375F. 9. Beat egg white and cold water; brush over loaves. 10. Bake at 375F for 40 minutes or until golden brown. If top browns too quickly, cover loosely with foil for the last 15 minutes. 11. Remove from pans to wire racks to cool. Makes 2 lg loafs or 32 slices Source: "Epicurious.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 6g Fat (28.1% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 177mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n020.3 --------------- From: Reggie Dwork Subject: Better-Than-Pita Grill Bread Date: Fri, 25 May 2012 22:33:53 -0700 Have any of you used a grill to cook flatbread or other breads?? * Exported from MasterCook * Bread, Better-Than-Pita Grill Recipe By : Gourmet Magazine, Dec 2005 Serving Size : 10 Preparation Time :0:45 Categories : Barbecue/Grill/Smoker Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus additional for dusting 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon yeast -- fast-acting, 1 pkg 1/4 cup warm water -- plus 1 tablespoon warm water -- (105-115F) 1/4 cup canola oil -- or vegetable oil 1 teaspoon beaten egg Whisk together flour (2 cups), sugar, salt, and yeast in a bowl until combined. Whisk together water, oil, and egg in another bowl until combined well, then stir into flour mixture until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, working in just enough additional flour to keep dough from sticking, about 2 minutes (dough will not be smooth). Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, in a warm draft-free place 10 minutes. Cut dough into 10 pieces and form each into a ball. Working with 1 piece at a time, flatten balls, then roll out into 6" rounds (less than 1/8" thick) on lightly floured surface with a lightly floured rolling pin. Preheat grill pan or skillet over moderately high heat just until smoking, then reduce heat to moderate and grill bread rounds, 1 at a time, turning once, until marks appear and bread is cooked through, about 2 minutes. Keep breads warm, wrapped in a cloth napkin. Cooks' notes: If you have a 2-burner grill pan, you can grill 2 bread rounds at a time. Bread can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat bread, loosely wrapped in foil, in a 350F oven until heated through. Source: "gourmet.com" Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 6g Fat (36.8% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : Special equipment: a lightly oiled ridged grill pan, cast-iron skillet, or griddle --------------- MESSAGE bread-bakers.v112.n020.4 --------------- From: Reggie Dwork Subject: Multi-Grain Bread with Sesame, Flax and Poppy Seeds Date: Fri, 25 May 2012 22:47:31 -0700 * Exported from MasterCook * (Bread), Multi-Grain Bread with Sesame, Flax and Poppy Seeds Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsweetened multi-grain cereal -- (such as 7-grain) 2 cups boiling water 1 envelope yeast -- dry 4 1/3 cups bread flour 1 tablespoon olive oil 1 tablespoon dark brown sugar 1 1/2 teaspoons salt 2 tablespoons sesame seeds 2 tablespoons flax seeds -- * 2 tablespoons poppy seeds 2 cups water Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105F. and 115F., about 20 minutes. Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour. Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12x4" loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes. Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam). Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.(Can be made 1 day ahead. Wrap in plastic; store at room temperature. *Available at natural foods stores. Source: "Bon App - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 4g Fat (16.2% calories from fat); 7g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 272mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v112.n020 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved