Date: Mon, 2 Sep 2013 06:26:43 GMT -------------- BEGIN bread-bakers.v113.n031 -------------- 001 - Reggie Dwork Subject: Lemon Blueberry Ricotta Bread Date: Sat, 17 Aug 2013 17:15:22 -0700 * Exported from MasterCook * Lemon Blueberry Ricotta Bread Recipe By : Serving Size : 10 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1 1/4 cups sugar 1 stick unsalted butter -- At Room Temperature 1/2 cup Ricotta Cheese 1 teaspoon vanilla 3 whole lemons -- zest only 1/2 cup buttermilk 1 3/4 cups All-purpose Flour 2 teaspoons Baking Powder 1/2 teaspoon salt 1 cup blueberries Powdered Sugar -- For Dusting, (optional) Add the eggs and sugar to a large bowl and beat until thoroughly combined and lightened in color. Beat in the butter followed by the ricotta cheese, vanilla, lemon zest and buttermilk. In a separate bowl, combine the flour, baking powder and salt. Beat the dry ingredients into the wet until mixed. Fold in the blueberries and mix by hand just until combined. Pour the batter into a buttered and floured loaf pan and bake in a preheated 350F oven for 1 hour or until a cake tester comes out clean. Allow to cool before removing from the pan and dust with powdered sugar, if desired. Serves 10 Description: "The delicious combination of blueberries and fresh lemon zest in an easy-to-make sweet quick bread." Source: "http://tastykitchen.com/" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 312 Calories; 12g Fat (34.3% calories from fat); 6g Protein; 47g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n031.2 --------------- From: Reggie Dwork Subject: Espresso Mini Muffins with Chocolate Ganache Date: Sat, 17 Aug 2013 17:41:08 -0700 * Exported from MasterCook * Espresso Mini Muffins with Chocolate Ganache Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE MUFFINS: 3/4 cup Almond Flour -- or Almond Meal 1 tablespoon Ground Espresso Beans 1/4 teaspoon Baking Soda 1/4 teaspoon Ground Nutmeg 1 pinch Salt 1 whole Egg 2 tablespoons Coconut Oil 2 tablespoons Maple Syrup 1/2 teaspoon Vanilla FOR THE GANACHE: 2 ounces fluid Dark Chocolate 2 tablespoons Coconut Milk Preheat oven to 350F. Grease a mini muffin tin well with coconut oil or greasing method of your choice. In a food processor, combine all the dry ingredients for the muffins: almond meal, ground espresso beans, baking soda, nutmeg, and salt. Pulse to combine. Add in the wet ingredients for the muffins: egg, coconut oil, maple syrup, and vanilla. Mix on high until everything is nice and smooth. Fill greased muffin tins 3/4 of the way full. You should have just enough to make 12, if you really scrape the bowl clean. Bake for 8-9 minutes until a toothpick comes out clean. Do not over bake! Allow muffins to cool. Make the ganache. In a microwave safe bowl, combine the coconut milk and chocolate, microwave for 30 seconds, stir, microwave for 15 more seconds if it is not melted. Be careful not to burn it. Top muffins with desired amount of ganache. Enjoy! Description: "Delicious gluten and grain-free espresso mini muffins topped with chocolate ganache." Source: "http://tastykitchen.com/" Start to Finish Time: "0:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; 3g Fat (71.0% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n031.3 --------------- From: Reggie Dwork Subject: Lavash Bread Date: Sat, 17 Aug 2013 17:58:54 -0700 * Exported from MasterCook * Lavash Bread Recipe By : Serving Size : 12 Preparation Time :2:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Very Warm Tap Water 1 packet Active Dry Yeast, -- 0.25oz 2 tablespoons Sugar 2 tablespoons Olive Oil -- Plus More For Greasing Your Bowl And Pan 1 1/2 teaspoons Kosher Salt 2 cups White Flour 2 cups Whole Wheat Flour 1 teaspoon Butter Dissolve the yeast in the very warm tap water in the bowl of your stand mixer. Once dissolved add sugar, olive oil, salt and flours. Using the bread hook, begin mixing at low speed. Once it forms a ball, knead for 2 1/2 minutes on medium speed. Place the dough ball into a well oiled bowl and brush oil on the top of dough ball. Turn the oven onto broil for 90 seconds, and then turn it off. Place the bowl of bread dough into the (turned off) oven and close the oven door. Let it rise until doubled. This will take 1 to 1 1/2 hours. Remove bowl from oven. Punch down the dough then shape it into a loaf and place on a well greased cookie sheet. Score the top of the loaf horizontally 3 or 4 times, cutting about 1/4" deep with a sharp knife. Let it rest for about 15 minutes, covered with a tea towel. Preheat your oven to 400F while it rests. Bake at 400F for 15-20 minutes or until golden brown. Remove pan from oven and allow bread to cool on a rack. Rub butter over the top of the loaf while still warm. Description: "Delicious dipped into olive oil or sliced for sandwiches." Source: "http://tastykitchen.com/" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 3g Fat (15.9% calories from fat); 5g Protein; 32g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 240mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n031.4 --------------- From: Jeff Kreitman Subject: Thanks Date: Wed, 28 Aug 2013 08:49:40 -0400 Thanks to everyone for all their great suggestions and input on how to convert my sourdough starter. I did double check the starter recipe (which is from "Nancy Silverton's Breads from the La Brea Bakery") and I'm fairly certain I'm correct. Her starter maintenance formula calls for 3 daily feedings as follows: First feeding: 8 ounces water 5.5 ounces flour 18 ounces starter Second feeding: 16 ounces water 11 ounces flour Third feeding: 32 ounces water 22 ounces flour So, regardless of the hydration ratio of the starter in step 1 over time the starter would (every nearly) achieve this hydration ratio through repeated feedings. If I add up all the flour and water I get 56 ounces of water and 38.5 ounces of flour so 56/38.5 = 1.45 (145%). After I sent my first message I did also consider that if I wanted to make the conversion quickly (i.e. 1 or 2 feedings) I may also have to account for the additional water that should've been present in my starter. Therefore, if I use 8 ounces of 100% starter to begin the conversion I would need to add the extra water that would have present had the starter been maintained at 145%. For 4 ounces of flour I should have 5.8 ounces of water for a 145% starter so I would need to use 8 ounces of starter plus the "missing" 1.8 ounces of water and then feed at 145% until I'm ready to bake. Do others think this step is necessary? I could certainly adjust the dough by feel as I'm making it, but nearly 2 ounces of missing water can be considerable. I do appreciate Mike's insight that "thick" starters and "thin" starters behave differently but I don't really have the time (or energy) to maintain 2 starters so I'm trying to think of how I can quickly adapt my 100% starter with the best mix of efficiency and good baking outcomes. I'm relatively new to sourdough so if I'm making incorrect assumptions, please let me know. Thanks again for sharing your collection knowledge. --------------- MESSAGE bread-bakers.v113.n031.5 --------------- From: Jeff Kreitman Subject: My favorite Challah Date: Wed, 28 Aug 2013 09:02:25 -0400 I make this every year for Rosh Hashanah - it's a winner every time for both the Jewish and Christian members of my family! Challah I (source: Allrecipes.com) http://allrecipes.com/recipe/challah-i/detail.aspx 2 1/2 cups warm water (110 degrees) 1 tablespoon active dry yeast 1/2 cup honey 4 tablespoons vegetable oil 3 eggs 1 tablespoon salt 8 cups unbleached all-purpose flour 1 tablespoon poppy seeds (optional) Directions 1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk. 2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour. 3. Preheat oven to 375 degrees F (190 degrees C). 4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired. 5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing. My notes: 1) Put the 4 T of oil into your 1/2 cup measure and then into your work bowl. Then if you use the same measure for the honey it won't stick. 2) If you want to add raisins soak them in warm water for 10-15 minutes first. Then drain and incorporate in step 2 just before shaping. 3) Works well in a traditional braided loaf or as a round loaf 4) I find it easier to bake first for 10-15 minutes and then apply the egg glaze 5) Freezes well and if you happen to have leftovers it makes great french toast --------------- END bread-bakers.v113.n031 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved