Date: Mon, 20 May 2013 08:01:18 GMT -------------- BEGIN bread-bakers.v113.n019 -------------- 001 - Reggie Dwork Subject: Potato Bread Date: Fri, 17 May 2013 09:41:28 -0700 * Exported from MasterCook * Potato Bread Recipe By : Serving Size : 23 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Potatoes Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dry yeast 9 tablespoons granulated sugar -- (1/2 cup + 1 Tbsp) 1 1/2 cups lukewarm water -- (110F, from cooking potatoes) 3/4 cup butter -- softened -- (1 1/2 sticks) 1 1/2 teaspoons salt 2 eggs 1 cup mashed potatoes -- (note) 6 cups Unbleached All-Purpose Flour -- approx Note: 5 small potatoes, 2 medium or 1 large Boil unskinned potatoes until easily pierced with the tip of a knife. Remove potatoes from water (reserving water), and let sit till they're cool enough to handle. Peel potatoes and mash them. Set aside. Dissolve yeast and 1 tablespoon of sugar in lukewarm potato water. Beat in butter, remaining 1/2 cup sugar, salt, eggs and potato. Stir in enough flour to make a dough suitable for kneading. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Or, knead in a mixer equipped with a dough hook for 5 minutes, or in a food processor for 90 seconds to 2 minutes. Place kneaded dough in a greased bowl, turning to coat all sides. Set bowl in the refrigerator overnight; for maximum flavor, we like to refrigerate it for about 16 hours. Remove dough from refrigerator and shape to fit 3 medium-sized (8 1/2 x 4 1/2-inch) loaf pans, or 1 medium-sized and 1 large (10 x 5") loaf pan, or 8 mini (6 x 3 1/2") loaf pans. Let rise until doubled in bulk, about 4 hours (remember, dough is cold from refrigerator, and will take longer to rise). Bakes loaves in a preheated 375F oven for 45 minutes, or until bread tests done. Remove from oven and cool on a wire rack. Makes 23 - 25 rolls Source: "King Arthur Baking Sheet, Winter 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; 1g Fat (17.2% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 167mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n019.2 --------------- From: "Diane Purkiss" Subject: RE: KA repair Date: Mon, 13 May 2013 10:17:35 +0100 I too am grateful for any and all KA repair ideas! I am trying to magic up some money for a Bosch Universal, though.... requires fairies. --------------- MESSAGE bread-bakers.v113.n019.3 --------------- From: Reggie Dwork Subject: Mixed-Grain Bread Date: Mon, 13 May 2013 13:57:46 -0700 * Exported from MasterCook * Mixed-Grain Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups boiling water 1/2 cup seven-grain hot cereal -- uncooked 3 cups all-purpose flour -- to 3 1/2C 1 package active dry yeast 3/4 cup nonfat milk 1/4 cup honey 2 tablespoons canola oil 1 1/2 teaspoons salt 1 1/2 cups whole wheat flour -- or white whole wheat flour 1/2 cup rolled oats 1/4 cup flaxseed meal nonfat milk 1/4 cup rolled oats -- at room temperature -- and/or flaxseeds 1. In a medium bowl combine boiling water and cereal. Let stand for 20 minutes. In a large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside. In a small saucepan heat and stir 3/4 cup milk, the honey, oil, and salt over medium heat just until warm (120F to 130F). Add milk mixture to flour mixture along with cereal mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, 1/2 cup oats, the flaxseed meal, and as much of the remaining all-purpose flour as you can. 2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is almost smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes). 3. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Lightly grease a large baking sheet; set aside. 4. Shape dough halves into 8" long oval loaves that are about 4" wide at the center. Place shaped loaves 4" apart on prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes). 5. Preheat oven to 375F. Brush tops of loaves lightly with milk; sprinkle with 1/4 cup oats and/or flaxseeds. Bake for 30 to 35 minutes or until bread sounds hollow when lightly tapped, covering loosely with foil, if necessary, the last 10 minutes of baking to prevent overbrowning. Transfer loaves to wire racks and cool completely. Makes 24 (1 slice each) servings. Source: "diabeticlivingonline.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 2g Fat (12.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 139mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v113.n019 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved