Date: Mon, 25 Jun 2012 06:10:50 GMT -------------- BEGIN bread-bakers.v112.n023 -------------- 001 - Reggie Dwork Subject: Easy Brioche Date: Tue, 19 Jun 2012 12:17:52 -0700 * Exported from MasterCook * Bread, Easy Brioche Recipe By :Janice Cole Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup warm milk -- (110F - 115F) 2 tablespoons sugar 1 1/2 teaspoons active dry yeast -- (not instant) 4 eggs -- at room temperature, divided 2 1/2 cups bread flour -- to 2 3/4 c 1 teaspoon salt 10 tablespoons unsalted butter -- softened 1. Combine milk and sugar in lg bowl of stand mixer; sprinkle with yeast. Let stand 10 min or until foamy and frothy. Meanwhile, beat 3 of the eggs in med bowl until blended. At low speed with paddle attachment, if available, beat eggs into yeast mixture in a steady stream about 1 min. 2. Combine flour and salt. Slowly beat 2 1/2 c of the flour and salt mixture into the eggs and yeast mixture until blended. Increase speed to med; beat 10 min to knead, until dough is very smooth, scraping bowl occasionally. (If dough is sticky, resist urge to add more flour.) Dough will eventually begin to pull away from the sides of bowl. Let stand 5 min. 3. At low speed, slowly beat in butter 2 T at a time. Increase to med; beat 2 min or until smooth and shiny and butter is incorporated. If dough is still extremely moist, add up to 1/4 C additional flour as necessary. Place dough in small buttered bowl; cover and refrigerate at least 4 hrs or overnight. (Dough should be doubled in size.) 4. Gently punch down dough. On lightly floured surface, press dough into 8" square. Roll up into log; place, seam-side down, in buttered 8 X 4" loaf pan. Cover with buttered plastic wrap; let rise in warm place 1 hr to 1hr 30 min or until dough rises to top of pan. 5. Meanwhile, heat oven to 375F. When brioche has risen, bake 20 min. 6. Meanwhile, beat remaining 1 egg until frothy. Lightly brush brioche with egg; bake an additional 10 - 15 min or until deep golden brown and loaf sounds hollow when tapped on bottom. Cool on wire rack. Makes 1 loaf (16 slices) --------------- MESSAGE bread-bakers.v112.n023.2 --------------- From: Reggie Dwork Subject: Sunflower Nut Bread Date: Thu, 21 Jun 2012 18:24:09 -0700 * Exported from MasterCook * Bread, Sunflower Nut Recipe By :Norman A Garrett Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Grains Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: -- 1 lb loaf: 2 teaspoons active dry yeast -- (1 1/2 tsp) 2 tablespoons sunflower seeds -- (4 tsp) 2 tablespoons chopped nuts -- (4 tsp) 1/2 cup rolled oats -- (1/2 c) 1 teaspoon salt -- (1/2 tsp) 1 tablespoon brown sugar -- (2 tsp) 2 cups bread flour -- (1 1/2 c) 4 teaspoons olive oil -- (1 Tbsp) 1/2 cup warm water -- (3 oz) 1 1/2 tablespoons butter -- (1 T) 5 ounces warm milk -- (3 1/2 oz) Put the ingredients into the pan according to the machine manufacturers directions. Push START. When bread is completed remove from baking pan and let sit till cool. Description: "This recipe combines sunflower seeds, nuts, whole wheat and rolled oats, making a tangy flavored light textured bread." Source: "Giant Book of Bread Machine Recipes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 4g Fat (32.8% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : For extra crunchiness, add the seeds and nuts after the first rise instead of with the rest of the ingredients. --------------- MESSAGE bread-bakers.v112.n023.3 --------------- From: Reggie Dwork Subject: Mango Tea Bread Date: Thu, 21 Jun 2012 18:58:14 -0700 * Exported from MasterCook * Bread, Mango Tea 1 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces dried mango 1 cup chopped fresh mango -- from 1 large ripe mango 2 1/2 cups unbleached all-purpose flour -- plus more for dusting 3/4 cup sugar 1 1/2 teaspoons baking powder 3/4 teaspoon sea salt 1 1/2 teaspoons baking soda 1 banana -- mashed 1/2 cup drained canned crushed pineapple 1/4 cup canola oil -- expeller-pressed 2 eggs 1/4 cup shredded unsweetened coconut Place dried mango in a small bowl and cover with boiling water. Let soak 30 minutes. Drain well in a colander, pressing to squeeze out as much liquid as possible. Chop rehydrated mango and set aside. Place chopped fresh mango in a blender and blend until pureed. Set aside. Meanwhile, preheat oven to 375F. Grease and flour a 9x5" loaf pan. Whisk together flour, sugar, baking powder, salt and baking soda in a medium bowl. In a large bowl, whisk together mango puree, banana, pineapple, oil and eggs. Add dry ingredients and stir just until combined. Gently stir in soaked dried mango and coconut and mix just until they are evenly distributed. Pour batter (it will be thick) into pan and bake until a knife comes clean from the center, about 1 hour and 15 minutes. Loosen sides from pan, remove and let loaf cool completely. Nutrition Per serving: 230 calories (60 from fat), 6g total fat, 1g saturated fat, 35mg cholesterol, 260mg sodium, 42g total carbohydrate (2g dietary fiber, 19g sugar), 4g protein Serves 12 Source: "Whole Foods" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 7g Fat (25.7% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 349mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates. NOTES : The combination of fresh mango and rehydrated dried mango gives a sweet moist texture to this tropical-flavored quick bread. --------------- MESSAGE bread-bakers.v112.n023.4 --------------- From: dmrogers218@comcast.net Subject: Sourdough starter Date: Mon, 18 Jun 2012 12:39:09 +0000 (UTC) I found this starter going thru a recipe book. I had never seen one with vinegar. I haven't tried it yet but going to very soon! I added the "(starter)" in a couple of places. deb in Georgia Sourdough Starter Source: Marcia Adams Heirloom Recipes 2 cups whole milk 2 tsp red wine vinegar 1/2 cup sugar 2 cups unbleached white flour Combine milk and vinegar in a glass bowl. Allow to stand for 30 minutes. Whisk in sugar and flour. Cover with a square of cheesecloth and set aside in a draft-free place for 48 hours. Whisk the mixture every day to recombine the ingredients. When the mixture is bubbly and smells of yeast you are ready to begin baking. If no bubbling occurs by the fifth day or if mold appears on the top of the starter, discard the whole thing and start over. Dip out the amount you need for the recipe and then feed the starter by whisking in 1 cup milk that has been soured with 1 tsp red wine vinegar, 1/4 cup sugar and 1 cup unbleached flour. Cover the mixture with cheesecloth and allow to stand overnight or until the mixture is bubbly again. Cover loosely (plastic wrap is fine) and refrigerate. Do not bake with the sourdough (starter) the same day you feed it. Sourdough (starter) can be frozen but it should be thawed and fed and kept in a warm place until it revives. If you have an unusually good starter going and don't want to lose it, it can be dried. Drop teaspoons of sourdough (starter) on wax paper and allow the wafers to dry for 2 days, turning them frequently. Pack in airtight jars. To reactive, drop 3 wafers in 1/2 cup of warm water and allow the mixture, covered with cheesecloth, to stand overnight. This can be added to your recipe for starter and assures a well-flavored beginning. ** GOD never said life would be easy. HE just promised it would be worth it. --------------- END bread-bakers.v112.n023 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved