Date: Sun, 27 Jan 2013 05:48:14 GMT -------------- BEGIN bread-bakers.v113.n003 -------------- 001 - "Sonia Martinez" Subject: Speaking of flatbreads Date: Mon, 21 Jan 2013 06:56:20 -1000 I have eaten "breakfast" at one of our local Subways a couple of times when in between medical appointments (where I had to go for tests before eating anything) and other errands and fell in love with their flatbread. Anyone have any idea how to make it at home? Thank you! Sonia R. Martinez Cookbook author and freelance food writer You can follow my Hawai'i food and gardening adventures http://www.soniatasteshawaii.com Also my Gather.com pages http://foodiesleuth.gather.com My Tropical Taste monthly columns in the Hamakua Times http://hamakuatimes.com Contributor to http://keolamagazine.com/ and http://www.ediblecommunities.com/hawaiianislands Farmers Market Correspondent for http://www.hawaiihomegrown.net --------------- MESSAGE bread-bakers.v113.n003.2 --------------- From: h.chapman@rogers.com Subject: Re: History of breads Date: Tue, 22 Jan 2013 10:30:13 -0800 (PST) Both the Alford and Duguid books are excellent sources in my experience. Harold Chapman In Guelph, Ontario --------------- MESSAGE bread-bakers.v113.n003.3 --------------- From: Reggie Dwork Subject: Bran Muffins Date: Thu, 24 Jan 2013 11:18:49 -0800 * Exported from MasterCook * Muffins, Bran Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup boiling water 1/2 cup bran cereal 1/3 cup vegetable oil 1 large egg 1 1/4 cups All-Purpose Flour -- King Arthur Unbleached 1/2 cup granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup raisins 1 1/4 cups buttermilk 1/4 cup brown sugar For a portable breakfast, they're hard to beat. This recipe can be made up and held in the refrigerator, unbaked, for up to a week. You can scoop as many (or few) muffins as you need, so you'll always have a fresh, warm muffin when you want it. Please note that this batter needs to be made a day in advance, so the bran can soften and the batter thicken. 1) In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg. 2) While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins. 3) In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight. 4) When you're ready to bake, preheat the oven to 375F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge. 5) Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup. 6) Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean. 7) Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan. Tips From Our Bakers: Bran cereals can vary significantly. Some bran cereals list corn bran as the first ingredient. The recipe will still work with these cereals, but the flavor and texture will be better (and certainly more familiar) with a wheat bran cereal, such as Kellogg's All Bran. This batter will keep for up to a week, covered in the refrigerator. You can scoop and bake as much as you need when you need it. If you only want to bake one or two muffins, you can use greased custard cups instead of the muffin tin. If you use the muffin tin, put an inch of water in the empty wells to keep the pan from warping. Try adding a tablespoon of orange zest or 1/2 cup diced crystallized ginger for a tasty change of pace. Serves 12 Description: "There's something incredibly comforting about a bran muffin. The flavor is wholesome and sturdy; just sweet enough to be a treat, but not so sugary as to induce guilt." Source: "kingarthurflour.com/recipes/bran-muffins" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 7g Fat (31.1% calories from fat); 3g Protein; 31g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 270mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n003.4 --------------- From: Reggie Dwork Subject: Multi-Grain Sourdough Boule Date: Thu, 24 Jan 2013 11:37:54 -0800 * Exported from MasterCook * Bread, Multi-Grain Sourdough Boule Recipe By : Serving Size : 16 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling water 1 cup Harvest Grains Blend 2 cups sourdough starter -- fed and ready to use 1 3/4 cups white whole wheat flour -- King Arthur 1 3/4 cups All-Purpose Flour -- King Arthur Unbleached or Artisan Bread Flour 2 1/2 teaspoons salt 1 1/2 teaspoons instant yeast 2 tablespoons vegetable oil Topping: 1 tablespoon sesame seeds -- Artisan Bread Topping, or your favorite blend of seeds 1) In a large mixing bowl, or the bucket of a bread machine, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm 2) Add the fed sourdough starter and the remaining dough ingredients, and mix and knead - by hand, mixer, bread machine or food processor - until you've made a soft dough, adding additional water or flour as needed. 3) Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours. 4) Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round. 5) Cover the round with lightly greased plastic wrap. Or place in a round covered baker that's been sprayed with non-stick baking spray and sprinkled with sesame seeds or cornmeal, and put on the cover. Let the loaf rise until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425F. 6) Just before baking, brush with water, and sprinkle with seeds. Use a lame or a very sharp knife to make four slashes across the top of the loaf, in a crosshatch pattern. 7) Bake the bread for 40 minutes. Uncover the loaf if in a covered baker, and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190F. (A loaf baked on a baking sheet will need to bake for 38 to 45 minutes total. 8) Remove the bread from the oven, let sit in the baker for 5 minutes, then turn out and cool on a rack. Makes 1 large round loaf Description: "This sourdough loaf is enhanced with whole grains and a generous topping of seeds." Source: "http://www.kingarthurflour.com/recipes/multi-grain-sourdough-boule-recipe" Start to Finish Time: "2:05" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 2g Fat (18.4% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 335mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- END bread-bakers.v113.n003 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved