Date: Sat, 4 May 2013 07:20:43 GMT -------------- BEGIN bread-bakers.v113.n017 -------------- 001 - Reggie Dwork Subject: correction: Apricot Lemon Tea Bread Date: Fri, 03 May 2013 23:06:35 -0700 "4 English breakfast tea" should be "4 English breakfast teabags". The recipe has been corrected in the archives. Thanks, Edgar. Reggie --------------- MESSAGE bread-bakers.v113.n017.2 --------------- From: Lobo119 Subject: Re: Sardi's seed bread Date: Sat, 27 Apr 2013 08:30:18 -0600 Check my Dakota Bread which should be in the archives. If it isn't, let me know and I'll repost. (Can't get to it from iPad or would do it now). It has pumpkin, sunflower, poppy and sesame seeds in it. Not sure it's what Sardis makes, but might be close. Lobo [[Lobo's recipe is at -- Jeff]] > From: Jeff Kreitman > Subject: Sardi's seed bread > I'm looking for a recipe to mirror the wonderful "seed bread" they > have at Sardi's in Manhattan. I haven't eaten there in years so I > can't say for sure they still serve it, but it was this amazing > multigrain bread with multiple seeds. Snip --------------- MESSAGE bread-bakers.v113.n017.3 --------------- From: h.chapman@rogers.com Subject: Old Kitchen-Aid Date: Sun, 28 Apr 2013 19:46:36 -0700 (PDT) I have a KA that I got from my father-in-law. He had been given it by his brother-in-law. Heaven knows how old it is but it kneads 2 loaves every week for me. Indispensable since I have tendonitis in both hands. Minor adjustment at repair shop about 15 years ago. If it ever quits I will certainly buy a Bosch. Harold Chapman In Guelph, Ontario --------------- MESSAGE bread-bakers.v113.n017.4 --------------- From: Jeff Dwork Subject: Dakota Bread Date: Sat, 04 May 2013 00:13:34 -0700 Here's another Dakota bread recipe, this one from the new issue of Cook's Country. Jeff Dakota Bread Cook's Country, Apr/May 2013. This hearty loaf from the breadbasket of America can contain a daunting number of flours and seeds. We rely on seven-grain cereal mix to shorten the ingredient list while still providing hearty texture and complex flavor. Starting the bread in a hot oven creates an initial "spring," and lowering the temperature later prevents the seeds from burning. Bread flour gave us the gluten development necessary to make our loaf rise high, and a pan of water in the oven prevents the crust from setting before the bread is fully risen. INGREDIENTS 2 cups warm water (110 F) 1 1/2 cups (7 1/2 ounces) seven-grain hot cereal mix 2 tablespoons honey 2 tablespoons vegetable oil 3 1/2 cups (19 1/4 ounces) bread flour 1 3/4 teaspoons salt 1 teaspoon instant or rapid-rise yeast 3 tablespoons raw, unsalted pepitas 3 tablespoons raw, unsalted sunflower seeds 1 teaspoon sesame seeds 1 teaspoon poppy seeds 1 large egg, lightly beaten INSTRUCTIONS 1. Grease large bowl. Line rimmed baking sheet with parchment paper. In bowl of stand mixer, combine water, cereal, honey, and oil and let sit for 10 minutes. 2. Add flour, salt, and yeast to cereal mixture. Fit stand mixer with dough hook and knead on low speed until dough is smooth and elastic, 4 to 6 minutes. Add 2 tablespoons pepitas and 2 tablespoons sunflower seeds to dough and knead for 1 minute longer. Turn out dough onto lightly floured counter and knead until seeds are evenly distributed, about 2 minutes. 3. Transfer dough to greased bowl and cover with plastic wrap. Let dough rise at room temperature until almost doubled in size and fingertip depression in dough springs back slowly, 60 to 90 minutes. 4. Gently press down on center of dough to deflate. Transfer dough to lightly floured counter and shape into tight round ball. Place dough on prepared sheet. Cover dough loosely with plastic and let rise at room temperature until almost doubled in size, 60 to 90 minutes. 5. Adjust oven racks to upper-middle and lowest positions and heat oven to 425 degrees. Combine remaining 1 tablespoon pepitas, remaining 1 tablespoon sunflower seeds, sesame seeds, and poppy seeds in small bowl. Using sharp knife, make 1/4-inch-deep cross, 5 inches long, on top of loaf. Brush loaf with egg and sprinkle seed mixture evenly over top. 6. Place 8 1/2 by 4 1/2-inch loaf pan on lowest oven rack and fill with 1 cup boiling water. Place baking sheet with dough on upper-middle rack and reduce oven to 375 degrees. Bake until crust is dark brown and bread registers 200 F, 40 to 50 minutes. Transfer loaf to wire rack and let cool completely, about 2 hours. Serve. THE RIGHT MIX Our Dakota Bread recipe calls for bread flour (for an appropriately chewy texture) supplemented with seven-grain hot cereal mix, which provides the bread with nutty depth. Don't confuse seven-grain hot cereal with seven-grain cold cereal; the latter will harm the texture of the loaf. --------------- END bread-bakers.v113.n017 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved