Date: Sat, 15 Sep 2012 06:42:38 GMT -------------- BEGIN bread-bakers.v112.n034 -------------- 001 - Lloyd Davis Subject: Re frozen breads Date: Sun, 9 Sep 2012 08:57:50 -0400 I also put bread (I inevitably bake more than we can eat) in the freezer in a zip lock and then just defrost it in the ziplock. If the crust is intact there is no freezer burn or shrinkage. After defrosting I generously spray the bread all over with water and place in a 400 F oven for 6 minutes. The bread comes out warm and crusty and is just like a bread 1 hour after baking. Delicious! Lloyd Sent from my iPad --------------- MESSAGE bread-bakers.v112.n034.2 --------------- From: Reggie Dwork Subject: Pita Pocket Bread Date: Wed, 12 Sep 2012 18:57:14 -0700 * Exported from MasterCook * Bread, Pita Pocket Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (110 - 115F) 1 tablespoon oil 1 teaspoon salt 2 teaspoons sugar 3 cups all-purpose flour 1 1/2 teaspoons active dry yeast -- (2/3 pkg) 1. In a lg bowl, combine the water, oil, salt, and sugar. Add 1 c of the flour and the yeast, and mix. Add the remaining flour, and knead to make a dough. Add additional flour if nec during the kneading. If you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycl3e. Skip step 3 if using a bread machine. 2. Place the dough into a bowl, lightly oil the top, and cover. Set let rise until doubled - about 1 hr. 3. Punch the dough down, and turn onto a lightly floured surface. Cut the dough into eight equal pieces. Form each piece into a ball. On a lightly floured surface, flatten each ball into a 6 - 7" circle. 4. As you flatten the rounds, set them aside on a floured counter top or table, and cover loosely with a towel. Let them rise for about 25 - 35 min, until slightly puffy. (The rounds will still be thin.) 5. Preheat your oven to 500F. Place two rounds side by side onto a wire rack in the oven. Bake for four - five min until just slightly browned. (If the bread is too browned it will be dry and not pliable.) 6. Remove the rack from the oven, and immediately layer the pita breads in a damp towel to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow the pits to completely cool. 7. Cut the pita breads in half or split the top edge and fill as desired. 8. Store pitas in a plastic zipper bag in the refrigerator for a few days, or place in the freezer for longer storage . To re-warm pitas, wrap them in a damp towel, and then wrap in foil. Place in a warm (200 - 250F) oven for 20 min. Yield: 8 whole pita pockets Description: "Of Middle Eastern origin, pita bread has an interior "pocket". The pocket comes from steam during the baking proess; once cooled the pocket can hold your favorite sandwich ingredients." Source: "The Baking Sheet, King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 3g Fat (10.5% calories from fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 358mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n034.3 --------------- From: Reggie Dwork Subject: Morning Maple Muffins Date: Fri, 14 Sep 2012 01:31:09 -0700 * Exported from MasterCook * Muffins, Morning Maple Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup packed brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/2 cup butter -- melted 1/2 cup maple syrup 1/2 cup sour cream 1 egg 1/2 teaspoon vanilla extract TOPPING: 3 tablespoons all-purpose flour 3 tablespoons sugar 2 tablespoons chopped nuts 1/2 teaspoon ground cinnamon 2 tablespoons cold butter 1. In a lg bowl, combine the flour, brown sugar, baking powder and salt. 2. In a bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. 3. For topping, combine the flour, sugar, nuts and cinnamon; cut in the butter until crumbly. Sprinkle over batter. 4. Bake at 400F for 16 - 20 min or until a toothpick inserted near the center comes out clean. Cool for 5 min before removing from pans to wire racks. Serve warm. Description: "Like a hearty stack of pancakes topped with maple syrup." Source: "Country , Apr/May 2012" Start to Finish Time: "0:16" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 10g Fat (41.0% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 219mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n034.4 --------------- From: dmrogers218@comcast.net Subject: Re: Starbucks Mallorca Sweet Bread Date: Sun, 9 Sep 2012 13:17:04 +0000 (UTC) For Deborah regarding Starbucks Mallorca Sweet Bread. Just did a Google search http://www.alwaysorderdessert.com/2009/09/pan-de-mallorca-mallorcan-sweet-rolls.html deb in Georgia --------------- MESSAGE bread-bakers.v112.n034.5 --------------- From: Reggie Dwork Subject: Flax Seed Bread Date: Sun, 09 Sep 2012 11:48:17 -0700 * 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 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; 361mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n034.6 --------------- From: Reggie Dwork Subject: Chocolate Walnut Bread Date: Tue, 11 Sep 2012 13:39:37 -0700 * Exported from MasterCook * Bread, Chocolate Walnut Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Chocolate/Cocoa Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- (8 oz) 1 large egg 1 1/2 teaspoons vanilla extract 1 teaspoon salt 2 tablespoons butter -- softened, (1 oz) 3 1/2 cups all-purpose flour -- unbleached, (14 7/8 oz), King Arthur 2 teaspoons instant yeast 2 tablespoons sugar -- (7/8 oz) 3/4 cup coarsley chopped walnut halves -- (3 oz) 1 cup semisweet chocolate chips -- (6 oz) Place all of the ingredients into the pan of your bread machine, except the nuts and chips, in the order your machine recommends. Program for raisin bread, medium crust, press start. Check the consistency of the dough about 7 min. after the kneading cycle begins, adding additional water or flour to form a soft smooth ball of dough. Add the nuts and chocolate chips at the signal. Allow the machine to continue the cycle. Cool loaf completely before serving. Makes one 1 1/2 lb loaf Serves 16 Weight Watchers PointsPlus 5 points Source: "The Baking Sheet, King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 9g Fat (35.1% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 155mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n034.7 --------------- From: Reggie Dwork Subject: Pumpkin Cranberry Bread Date: Tue, 11 Sep 2012 17:29:48 -0700 * Exported from MasterCook * Bread, Pumpkin Cranberry Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- unbleached, King Arthur, (6 3/8 oz) 1 1/2 cups whole wheat flour -- (6 oz), King Arthur 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 2 teaspoons baking soda 1 teaspoon salt 1 cup sugar -- (7 oz) 1 cup canned pumpkin -- (NOT pie filing) 2 large eggs 1/2 cup vegetable oil -- (3 1/2 oz) 1/4 cup orange juice -- (2 oz) 1 1/2 cups fresh cranberries -- or frozen, (5 1/4 oz) Preheat the oven to 350F. Grease and flour a 9 x 5" loaf pan. Whisk together the flours, spices, baking soda, and salt in a large bowl. Combine the sugar, pumpkin mixture, eggs, oil, and juice in a lg bowl; beat until just blended. Add the pumpkin mixture to the flour mixture and stir until moistened. Fold in the cranberries. Spoon the batter into the prepared pan. Bake for 1 hr to 1 hr 15 min; check to see if it needs tenting with foil after 50 min. The bread is done when it begins to pulls away from the edges of the pan and paring knife inserted in the center comes out clean. Remove from the oven and cool on a rack for 20 min before tipping the bread out of the pan and returning to the rack to cool completely before slicing. Slices 16 Yield 1 loaf Source: "The Baking Sheet, King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 8g Fat (32.7% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 301mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : You can cut the sugar by 1/2 c to reduce the sweetness. To make 2 loaves just double the ingredients. One can be for giving away or saving for later. This loaf uses fresh or frozen cranberries (not dried and sweetened ones, although you could use them.) --------------- MESSAGE bread-bakers.v112.n034.8 --------------- From: Reggie Dwork Subject: Zelniky Date: Tue, 11 Sep 2012 18:34:24 -0700 If you try these PLEASE let me know what you think of them. * Exported from MasterCook * Zelniky (Sauerkraut Crackers) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- unbleached, King Arthur Flour, (4 1/4 oz) 1/2 cup whole wheat flour -- (2 oz), King Arthur flour, premium or white 1/2 teaspoon ground black pepper 6 tablespoons unsalted butter -- cold, (3 oz) 1 teaspoon caraway seeds -- optional 1 cup packed sauerkraut -- drained, but not rinsed, (6 oz) water -- as needed Place the flours and pepper in the bowl of a food processor. With the mixer running, drop the butter into the machine and pulse until the mixture looks like coarse breadcrumbs. Add the sauerkraut and caraway seeds, if using, and process until the dough comes together. This will take up to a minute; let the machine run a bit while you wait for a ball to form. If the mixture doesn't gather itself, add water a Tablespoon at a time until it does. You can refrigerate the dough if you like, to bake later. When you are ready to bake, preheat the oven to 425F. Line two baking sheets with parchment. On a floured surface, roll the dough out to 1/4" thick. Cut into any shape you like; we went with 1 x 2" rectangles. Transfer the crackers to the prepared baking sheet, dock with a fork, and bake for 10 min; lower the heat to 350F and bake 10 - 15 min more, until an even golden brown. Remove from the oven and cool on the pan for 5 min before transferring to a rack to finish cooling completely; the crackers will crisp up as they cool. Store at room temp in an airtight container. Yield: 16 servings Makes 5 1/2 doz Weight Watchers PointsPlus: 2 points Source: "The Baking Sheet, King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 5g Fat (48.0% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fat. NOTES : 1. Drain the sauerkraut before measuring. The juice would be good for making rye bread (cut the salt in the recipe in half). 2. Process until the dough comes together. 3. Roll out the dough on a piece of parchment and cut into 1" strips. Cut the crackers into crackers 2" tall and dock the dough. 4. Use the parchment to pull the whole thing onto the back of a baking sheet. --------------- MESSAGE bread-bakers.v112.n034.9 --------------- From: Reggie Dwork Subject: Jalapeno Garlic correction Date: Fri, 14 Sep 2012 23:34:02 -0700 There is a typo in the jalapeno garlic bread recipe in last week's digest (v112.n033.2): The "bitter chocolate" should be "butter". It's fixed on the website: http://bread-bakers.com/archives/digests/v112n033.txt --------------- END bread-bakers.v112.n034 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved