Date: Mon, 11 Feb 2013 05:29:27 GMT -------------- BEGIN bread-bakers.v113.n005 -------------- 001 - "Philip Barnea" Subject: New Stand Mixer Date: Sat, 2 Feb 2013 12:59:08 +0200 I have a Kenwood stand mixer that parents bought in 1956 - in fact I have the old one and a more modern and larger version that I brought about 4 years ago to make larger batches of bread. The old mixer is still going strong, but the new one is on its last legs. I now need to buy a new one. I have a choice (realistically) between a new Kenwood with a 6.7 liter bowl, a Kitchenaid or a MagicMill with a 20 cup flour capacity. Any advice would really be appreciated. Philip --------------- MESSAGE bread-bakers.v113.n005.2 --------------- From: Lobo119 Subject: Korean sweet bread Date: Sat, 2 Feb 2013 09:45:01 -0700 Has anyone ever had ... and I hope have a recipe for ... a Korean sweet bread called hoe tak? It's a yeast bread filled with a brown sugary sort of syrup. They must prepare them at home, take them to the markets where they sat on the ground and cook them on demand on a griddle (reminded me of a lefse iron). Hoe tak is my approximation of the pronunciation. No clue how you'd really spell it in English. Lois --------------- MESSAGE bread-bakers.v113.n005.3 --------------- From: Reggie Dwork Subject: Whole-Wheat Oat Loaves Date: Sun, 03 Feb 2013 09:35:58 -0800 * Exported from MasterCook * Bread, Whole-Wheat Oat Loaves Filoncini integrali ai focchi di avena Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3/4 cups all-purpose flour -- (600g) 3 1/3 cups whole-wheat flour -- (400g) 3 tablespoons yeast -- fresh, crynbled, (30g) 2 1/2 cups water -- lukewarm, (600ml) 1/3 stick unsalted butter -- softened, (40g) 1/4 cup old-fashioned oats -- (21g), plus -- more as needed, (21g) 1 tablespoon salt -- (25g), plus 1 teaspoon salt Prep Time: 10 min Cooking Time: 15 min Rising Time: 1 hr 10 min Combine both of the flours in a large bowl and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour, and begin to knead. Add the butter, oats and salt, and continue to knead until the dough is soft, well blended and elastic. Cover the dough with a sheet of lightly greased plastic wrap and let rest for about 10 min. Form the dough into small loaves, each weighing about 3 1/2 oz (100g). Moisten the dough into small leaves, each weighing about 3 1/2 oz (100g). Moisten the surface of the loaves with a little water and sprinkle with more oats. Arrange the loaves, well spaced, on a baking pan lined with parchment paper and let rise, covered with plastic wrap until they have doubled in size, about 1 hr. Bake in the oven at 350F (180C) for 15 min, or until golden brown and the bottom sounds hollow when tapped. Serves 10 Source: "Pizza,Breads and More" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 390 Calories; 5g Fat (10.4% calories from fat); 13g Protein; 76g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 860mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Fat. --------------- MESSAGE bread-bakers.v113.n005.4 --------------- From: Reggie Dwork Subject: Lemon Zestn Loaves Date: Sun, 03 Feb 2013 12:41:43 -0800 * Exported from MasterCook * Bread, Lemon Zest Loaves Pagnotte alla scorza di limone Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- zest of 3 lemons -- julienned or grated for a stronger flavor 2 tablespoons extra-virgin olive oil -- extra-virgin olive oil 2 teaspoons extra-virgin olive oil -- (40ml) 8 cups all-purpose flour -- (1kg) 2 tablespoons yeast -- fresh, (25g),crumbled plus 2 teaspoons yeast 2 1/3 cups water -- lukewarm, (350ml) plus 1 tablespoon salt -- plus 1 tablespoon, (25g) 1 teaspoon salt Prep Time: 15 min Cooking Tiome: 20 min Rising Tiome: 1 hr 10 min Combine the lemon zest and the oil in a small bowl and let marinate for at least 1 hr. Put the flour onto a clean work surface make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well and gradually start incorporating it into the flour a little at a time. When the dough begins to take shape, add the oil flavored with the lemon zest. Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic. Shape the pieces into loaves. Arrange them on a baking pan lined with parchment paper and let rise, covered with lightly greased sheet of plastic wrap, until doubled in volume, about 1 hr. Bake in the oven at 350F (180C) for 20 min, or until golden brown. Chef's Tip: You can decorate the rolls with a few strips of lemon zest on top, but wait to add them until the rolls are almost done because lemon zest tends to dry out and darken in the oven. Serves 10 Source: "Pizza, Breads and More" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 405 Calories; 5g Fat (10.7% calories from fat); 12g Protein; 78g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 858mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v113.n005.5 --------------- From: Margaret Cope Subject: Re: Subway flatbread Date: Sun, 3 Feb 2013 16:54:17 -0500 Subway Flatbread: I found the source on the web as well. Yesterday I made the recipe. The proportions are NOT correct - not enough liquid for the flour. I am making it again right now as my 16 year old grandson liked them but again the proportions are not right. Being an experienced baker, I added more liquid and used less flour. --------------- MESSAGE bread-bakers.v113.n005.6 --------------- From: Reggie Dwork Subject: Mini Maple Buns Date: Thu, 07 Feb 2013 19:51:46 -0800 * Exported from MasterCook * (Breads), Mini Maple Buns For 32 Recipe By : Serving Size : 32 Preparation Time :0:15 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dough: 2/3 cup milk 1/3 cup maple-flavored syrup 1/3 cup margarine or butter -- cut up 1 egg 3 cups bread flour 3/4 teaspoon salt 1 1/4 teaspoons active dry yeast -- or bread machine yeast 1/2 cup finely chopped pecans filling: 1/4 cup packed brown sugar 3 tablespoons margarine -- or butter, softened 1 tablespoon bread flour 2 teaspoons ground cinnamon icing: 3 tablespoons butter 1 1/2 cups sifted powdered sugar 3 tablespoons milk -- to 3 tsp 1 Add the first 8 ingredients to the bread machine according to the manufacturers directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rise for 10 minutes. 2 Meanwhile, for filling, in a small bowl stir together the brown sugar, 3 tablespoons softened margarine or butter, the 1 tablespoon flour, and cinnamon. 3 On a lightly floured surface, roll dough into a 14x12" rectangle. Spread with the filling to within 1/4" of the edges. Cut the rectangle in half lengthwise to make two 14x6" rectangles. Starting from a long side, roll up each rectangle into a spiral; seal edge. Cut each into 16 slices. Place, cut sides down, 1" apart on greased large baking sheets. Cover and let rise in a warm place about 25 minutes or until nearly double. Brush rolls with a little additional milk. Bake in a 375F. oven for 12 to 15 minutes or until golden brown. 4 For icing, in a saucepan heat the 3 tablespoons butter over medium-low heat for 7 to 10 minutes or until light brown. Remove from heat. Stir in powdered sugar and the 3 tablespoons maple syrup. Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency. 5 Remove buns from baking sheets; cool slightly on wire racks. Drizzle with the icing. Makes 32 buns. MAKE-AHEAD TIP Bake and cool rolls. Do not drizzle with glaze. Wrap in foil and place in large plastic freezer bag or freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or for 2 hours at room temperature. Place foil-wrapped frozen bread in a 300F. oven for 25 minutes or just until warm. Serve as above. Serves 32 Calories 137, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 102 mg, Carbohydrate 20 g, Fiber 0 g, Protein 2 g. Description: "Save time by using a bread machine to make this sweet bread recipe. Make the bite-size buns to tote to work, potluck, or brunch." Start to Finish Time: "0:52" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 6g Fat (38.2% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n005.7 --------------- From: Reggie Dwork Subject: Pissaladiere Date: Thu, 07 Feb 2013 19:55:23 -0800 * Exported from MasterCook * (Pizza), Pissaladiere Recipe By :The Complete Book of Pastry, Sweet and Savory by Bernard Clayton Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fish/Seafood Main Dishes Vegetables Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping: 2 pounds onions -- peeled and chopped 1 cup olive oil -- (7 oz) 1 cup shredded mozzarella cheese -- (4 oz) 16 anchovy fillets 24 black olives -- halved 1/2 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon cumin 1/2 teaspoon fennel -- optional 1 cup freshly grated Parmesan cheese -- (3 1/2 oz) Dough: 1 tablespoon instant yeast 1/4 cup water -- (2 oz) 2 1/4 cups all-purpose flour -- (9 5/8 oz), unbleached 1/2 teaspoon salt 6 tablespoons olive oil -- reserved from cooking the onions, (2 5/8 oz) 2 large eggs For the topping: Cook the onions gently in olive oil in a covered heavy skillet over low heat until translucent and soft, about 15 min. Uncover, turn up the heat to med, and cook until the onions take on a mahogany color. Stir frequently during this time to keep them from burning: the entire process will take 15 - 20 min. Remove the onions from the heat and pour into a strainer set over a bowl to capture the olive oil that runs off the dough. Cool the onions and refrigerate them until needed. For the dough: Place the yeast and water in a mixing bowl. Stir in 1 c of the flour and let the mixture rest covered, for 10 min. Add another 1/2c of flour, stir to mix. Stir in the eggs until well blended. Add another 1/2c of flour and mix until the dough is a rough mass, soft but not sticky. Turn onto a floured work surface. Knead for 5 min, and then place the dough in a greased bowl, cover, and set aside to rise for 1 1/2 hrs. To assemble: Preheat the oven to 425F with a baking stone or tiles in place. When the dough has risen, deflate it, knead it briefly, and divide it into the number of pieces as needed (2 lg or 4 sm). Roll the dough into thin (3/16") rounds and place in pans or on baking peels sprinkled with semolina. Distribute the onions over the dough. Sprinkle with mozzarella cheese. Arrange the anchovies in spokes radiating from the center. Decorate with olive halves, and sprinkle with salt, herbs, and Parmesan cheese. Slide the pizzas onto the baking stone and bake for 20 min, until bubbling and golden. Serve hot! Yield: four 7" or two 10" pizzas, 8 servings NOTE: Whether you choose to include or exclude the anchovies from your Pissaladiere will alter the sodium drastically, the anchovies are a tasty topping. They will, however, almost triple the sodium in your meal. It's delicious either way. Weight Watchers PointsPlus: 22 points Source: "The Baking Sheet, Summer 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 641 Calories; 48g Fat (66.3% calories from fat); 17g Protein; 38g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 942mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 1/2 Fat. --------------- MESSAGE bread-bakers.v113.n005.8 --------------- From: Reggie Dwork Subject: Asiago Bagels Date: Sun, 10 Feb 2013 21:15:11 -0800 * Exported from MasterCook * Bread, Asiago Bagels Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1/2 cup bread flour -- bleached 1/4 cup cool water pinch yeast -- instant, (about 1/16 teaspoon) Dough: 4 cups bread flour -- unbleached 1 1/4 cups cool water 1 3/4 teaspoons salt 1 1/2 teaspoons yeast -- instant 3/4 cup Asiago Cheese -- about 1/2", cubes Water Bath: water -- to fill a 10"-diameter pan about 1" deep 1 tablespoon baking soda 1 tablespoon non-diastatic malt powder -- or brown sugar Topping: 3/4 cup Asiago Cheese -- shredded Hands-on time: 20 mins. to 30 mins. Baking time: 24 mins. to 26 mins. Total time: OVERNIGHT, 10 hrs 53 mins. to 15 hrs 5 mins. 1) To make the starter: Combine the ingredients in a medium-sized bowl, cover, and let rest at room temp overnight. 2) To make the dough: Combine the puffy starter with all the dough ingredients, and knead - by hand, electric mixer, or bread machine - to form a stiff but not dry dough. Since we're using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten. 3) Place the dough in a lightly greased bowl or large (at least 8C) measuring cup, cover, and set it aside to rise for 1 hour. Gently deflate the dough, and let it rise for another 30 min. 3) While the dough is rising, prepare the water bath by heating the water, baking soda, and malt powder or sugar to a very gentle boil in a wide-diameter (about 10") pan. A 10" electric frying pan works well here. Boil until the baking soda has dissolved, then turn off the heat. 4) Gently deflate the risen dough, transfer it to a work surface, and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly. 5) Preheat your oven to 425F. Bring the water in the pan back to a simmer/slow boil. 6) Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2" in diameter (the entire bagel will be about 3 1/2" across). Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough. 7) Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 min, flip them over, and cook 1 min more. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Top each wet bagel with some of the shredded cheese. Repeat with the remaining bagels. 8) Bake the bagels for about 25 min, or until they're as deep brown as you like. 9) Remove the bagels from the oven, and cool completely on a rack. Yield: 12 bagels Source: "Kingarthurflour.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; 4g Fat (51.0% calories from fat); 4g Protein; 5g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 799mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat. NOTES : Back in the day, bagels were plain, poppy seed, onion, or sesame seed - with maybe a marble rye thrown in for special occasions. Today, we have cinnamon-raisin, chocolate, cranberry-walnut, "everything"... We Americans have gotten our creative hands on what was once a very simple roll, and taken it over the top - which is exactly where we place these Asiago bagels. With chunks of Asiago inside and shreds of the cheese on top, these bagels are dense, chewy, and marvelously flavorful. --------------- END bread-bakers.v113.n005 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved