Date: Sun, 5 Aug 2012 07:29:22 GMT -------------- BEGIN bread-bakers.v112.n028 -------------- 001 - Reggie Dwork Subject: Red Lentil Bread Date: Sun, 29 Jul 2012 00:20:36 -0700 * Exported from MasterCook * Bread, Red Lentil Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cook: (10 min.) 1 1/3 cups boiling water 2/3 cup red lentils -- rinsed Proof: (15 min.) 1/2 cup warm water 2 1/4 teaspoons active dry yeast 3 tablespoons honey 1/4 cup bread flour 2 tablespoons extra virgin olive oil Soak: (5 min.) 3/4 cup very warm water 3/4 cup oat bran Dough: 3 cups bread flour 3/4 teaspoon salt 1/2 cup bread flour -- for kneading and to coat bread pan Bring 1 1/3 cups of water to soft boil and add rinsed red lentils stir quickly in rinse water to keep lentils from sticking to each other). Reduce heat, cover pan and simmer 10-12 min. or until water is absorbed. Set aside to use after oat bran is soaked. In a medium bowl, create a Proof by combining warm water, yeast, honey, and 1/4 cup flour. Stir well, cover and allow to set 15 min. in a warm place. When Proof has set 15 min., combine oat bran and very warm water in a small bowl. Stir briefly, then cover and allow to moisten 5 min. Combine 3 cups bread flour and salt in a large bowl. Mix well. Add olive oil to Proof, stir to combine, then pour into flour mixture. Mix thoroughly (mixture will be crumbly like biscuit dough). When oat bran is ready, add oat bran and red lentils to flour mixture. Knead the moist dough with a large wooden spoon for 5 min., then cover and allow to rise 35 min. Lightly oil a large bread pan, then sprinkle it with flour. Tap pan to remove excess flour, then set pan aside for use during the final rise. After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead gently 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface. Form dough into a flat roll with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place. 15 min. before baking, turn on oven to 350F. Remove cover from dough and bake 45-50 min. Serve while warm, then slice and refrigerate any remaining bread in a plastic storage bag or container. Description: "This Red Lentil Bread recipe incorporates protein-rich red lentils (which turn yellow during cooking). After baking, this uniquely flavored bread has a chewy interior, contrasting crust and inviting color." Source: "breadexperience.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 3g Fat (12.5% calories from fat); 7g Protein; 34g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 103mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n028.2 --------------- From: Lorna Lippes Subject: Beer and olive oil bread Date: Mon, 30 Jul 2012 13:26:35 +0000 A friend was raving about the bread he ate in Denmark. The only thing he is sure of was that the bread was made with olive oil and beer (stout?) and was delicious. Anyone have any idea as to what this bread might be? Lorna --------------- MESSAGE bread-bakers.v112.n028.3 --------------- From: Robert Grossman/Tari Cody Subject: Gluten won't form - bringing starter on vacation Date: Mon, 30 Jul 2012 21:14:38 -0700 (PDT) I fed my starter at home before heading out on vacation. It almost exploded out of the container while sitting in the refrigerator. I took some of it with me, in the car (not in a cooler), it did explode out of the container. When I arrived (we traveled from sea level to about 7500 feet) I took it out (it was leaking out of the container), added salt, let it sit a couple hours or so and then put it in the refrigerator. Then took it out next day to knead and shape. It is shaggy and no gluten. I tried kneading a few times, resting a while between kneads, adding flour to make it less sticky but couldn't get it to form a nice smooth skin. It has craters on the surface, although it does seem rise. Is it the altitude or allowing it to sit too long? I was hoping to make bread at altitude, but so far no luck. Any advice is appreciated. Thanks. --------------- MESSAGE bread-bakers.v112.n028.4 --------------- From: Reggie Dwork Subject: Portuguese Honey Bread Date: Thu, 02 Aug 2012 15:48:59 -0700 * Exported from MasterCook * Bread, Portuguese Honey Recipe By : Serving Size : 24 Preparation Time :0:40 Categories : Bread-Bakers Mailing List Breads Ethnic Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 sticks unsalted butter -- (1 1/4 cups), softened, note 1 3/4 cup dried cranberries -- or dried sour cherries 3/4 cup candied fruit -- (1/4 lb), chopped and mixed, note 2 1/4 cup port wine 1 1/4 cups walnuts -- (4 1/4 oz) 4 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 cup sugar 3 large eggs 3 teaspoons active dry yeast -- (from two 1/4-oz packages) 1/4 cup warm water -- (105F-115F) 3/4 cup molasses -- (not blackstrap) 1/2 cup mild honey Note 1: plus additional butter to coat pans Note 2: Use high-quality candied fruit, such as pear, citron, and candied orange peel. Avoid cheap supermarket brands. This lightly spiced bread is filled with bits of flavorful candied fruit. Baked in small loaves it is perfect for gift-giving. Mild honey lends sweetness, while molasses adds notes of caramel. Put oven rack in middle position and preheat oven to 325F. Butter loaf pans. Bring cranberries, candied fruit, and Port to a simmer in a small saucepan. Remove from heat and set aside, covered. Pulse walnuts in a food processor until just coarsely chopped. Add flour, salt, baking soda, and spices and pulse to combine. Beat together butter (2 1/2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes in a stand mixer or 6 with a handheld. Add eggs 1 at a time, beating well after each addition. Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Add one third of flour mixture to butter mixture and mix at low speed until combined, then add molasses and mix until incorporated. Add half of remaining flour mixture and mix until combined, then add honey and mix until incorporated. Add yeast mixture and remaining flour mixture and mix until combined, then stir in candied-fruit mixture. Divide batter among pans, smoothing tops. (Do not let batter rise.) Bake until a wooden pick or skewer inserted in centers of loaves comes out clean, 50 to 60 minutes. Cool in pans on a rack 10 minutes, then remove loaves from pans and cool completely on rack. Cooks' note: Breads keep, wrapped tightly in plastic wrap and then foil, at room temperature for 1 week. Yield: Makes 6 small loaves Source: "Gourmet, December 2006" Start to Finish Time: "2:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 315 Calories; 14g Fat (39.9% calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : Special Equipment: 6 (6- by 3 1/4- by 2") metal loaf pans (2- to 2 1/4-cup capacity) --------------- MESSAGE bread-bakers.v112.n028.5 --------------- From: Reggie Dwork Subject: Pancake Souffle Muffins with Strawberry-Maple Syrup Date: Thu, 02 Aug 2012 15:50:11 -0700 * Exported from MasterCook * (Muffins), Pancake Souffle Muffins with Strawberry-Maple Syrup Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 10 1/2 ounces all-purpose flour -- (2-1/3 cups) 4 1/2 ounces cake flour -- (1 cup plus 2 Tbs.) 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon kosher salt 6 large eggs -- separated and at room temperature 3/4 teaspoon cream of tartar 3 ounces unsalted butter -- melted and cooled slightly, (6 Tbs.) 6 tablespoons granulated sugar 1 teaspoon pure vanilla extract 3 1/2 cups buttermilk -- at room temperature Confectioner's sugar -- for sprinkling For strawberry syrup: 1 cup pure maple syrup Make the Muffins: Position a rack in the center of the oven and heat the oven to 400F. Liberally spray two 12-cup muffin pans with the cooking spray. In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside. In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside. In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined. With a large rubber spatula, gently fold the whites into the batter, leaving some streaks. Scoop about 1/2 cup of the batter into each muffin cup-you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total. Make the syrup: While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot. Serve: With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners' sugar and serve with the syrup. Make Ahead Tips: You can make the batter up to 2 hours ahead through the step of folding in the beaten egg whites. Refrigerate it, covered, in its bowl. Do not portion it into muffin tins until you're ready to bake. Leftovers: Freeze any leftover muffins in a zip-top freezer bag for up to 2 weeks. Per serving: Calories (kcal): 340; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 5; Protein (g): 9; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 56; Polyunsaturated Fat (g): 1; Sodium (mg): 480; Cholesterol (mg): 125; Fiber (g): 1; Serving Size: 2 muffins Yields 24 muffins Description: "These slightly sweet treats are a delicious cross between a muffin, a pancake, and a souffle. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang." Source: "finecooking.com" --------------- END bread-bakers.v112.n028 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved