Date: Sat, 5 Oct 2013 07:05:48 GMT -------------- BEGIN bread-bakers.v113.n036 -------------- 001 - Reggie Dwork Subject: Pumpkin Pie Brioche Date: Fri, 27 Sep 2013 13:31:30 -0700 * Exported from MasterCook * Pumpkin Pie Brioche Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups white whole wheat -- NOTE* 4 1/2 cups unbleached all-purpose flour 1 1/2 tablespoons granulated yeast 1 tablespoon kosher salt 2 tablespoons Vital Wheat Gluten -- NOTE** 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 1/4 cups lukewarm water 4 large eggs 1/2 cup honey 3/4 cup unsalted butter -- melted or neutral flavored oil 1 3/4 cups pumpkin puree -- (freshly roasted or canned) Egg wash -- for brushing on top Raw sugar -- for sprinkling on top For Thanksgiving NOTE* - Available from Bob's Red Mill NOTE** - There have been many questions about Vital Wheat Gluten (also known as Vital Wheat Gluten Flour) and where it can be found. We are lucky in Minnesota to have many grocery stores and co-ops that carry it. There are several brands, including some in bulk, but the most readily available is Bob's Red Mill. Mixing and storing the dough: whisk together all of the dry ingredients in a 5 qt Food Storage Container, fitted with a non-airtight lid. Combine the liquid ingredients and add them to the dry with a wooden spoon. Mix thoroughly, until there are no more dry bits of flour. The dough will be quite loose when you are done. Cover the container and allow the dough to rest on the counter for 2 hours. Once it has risen refrigerate for at least 2 hours before baking or it is too difficult to handle. It can be stored in the refrigerator for up to 5 days. On baking day: Grease a Non-Stick Brioche Mold. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe size) piece of dough. Dust with more flour and quickly shape into a ball. Place the ball of dough into the prepared pan with the smooth side up. Allow the dough to rest, loosely covered with plastic wrap for 1 hour 45 minutes. Preheat the oven to 350F with the oven rack in the middle of the oven. As you can see it didn't rise that much during the rest. That is normal for our dough. Brush the top of the dough with egg wash using a pastry brush and sprinkle it with the raw sugar. Bake for about 50 minutes, until the top is golden brown. Allow to cool in the pan for about 5 minutes then turn it out and form a thick ring with a clean kitchen towel and invert the brioche onto the towel so that the dome of the brioche is supported by the towel. This will prevent the top or bottom of the loaf from getting crushed as it cools. Let the dough come to room temperature before cutting and serving. Source: "artisanbreadinfive.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 8g Fat (28.2% calories from fat); 8g Protein; 39g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 408mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : These directions are abridged from the book, for more detailed instructions go to page 284 in Healthy Bread in Five Minutes a Day. --------------- MESSAGE bread-bakers.v113.n036.2 --------------- From: Reggie Dwork Subject: Apple Cider Bread Date: Fri, 27 Sep 2013 13:39:38 -0700 * Exported from MasterCook * Apple Cider Bread Recipe By : Serving Size : 12 Preparation Time :0:05 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 teaspoons yeast 3 cups all-purpose flour -- plus 1 tablespoon 2 tablespoons all-purpose flour 1/4 cup white sugar 1/4 teaspoon salt 2 tablespoons butter or margarine 1 1/2 teaspoons honey 1/2 cup apple cider 1/2 cup water 1 1/4 tablespoons dry milk 1 cup finely diced apple Add ingredients according to bread machine instructions, using the "raisin" (or similar) setting. At the "beep," add the apples! HELPFUL TIPS: Can be done on the quick bread setting of the machine; simply add the apples at the beginning. Source: "http://bread.betterrecipes.com/" Start to Finish Time: "4:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 3g Fat (13.4% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 69mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n036.3 --------------- From: Reggie Dwork Subject: Black Bread Date: Sun, 29 Sep 2013 17:45:43 -0700 * Exported from MasterCook * Black Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups whole-grain rye flour 3 cups 100% whole-wheat flour 1/2 cup vital wheat gluten 1/4 cup instant coffee powder -- or granules 1/4 cup unsweetened cocoa powder -- plus a little extra for the pans 4 1/2 teaspoons active dry yeast -- (2 pkts) 1 tablespoon caraway seeds 1 tablespoon salt 2 cups hot water -- from the tap not boiling 1 cup hot black coffee 1/2 cup molasses In the bowl of a stand mixer, combine both flours. Wheat gluten, instant coffee powder or granules, cocoa powder, yeast, carway seeds and salt. Stir with a wire whisk to ix and aerate. In a separate bowl, combine water, coffee and molasses. Stir until the molasses dissolves. Add to dry ingredients, and mix with a wooden spoon until the dough becomes too stiff to stir easily. Knead the dough with the dough hook on your stand mixer for five min, or turn out the dough onto a floured surface and knead by hand for 10 min until the dough is smooth. Add a little more flour as needed if the dough remains sticky. Spray the dough with cooking spray, cover the bowl with plastic, and allow the dough to rise until double, about 2 hrs. Punch down the dough, and cut it in half with a sharp knife. Form each piece into a ball. Spray two 8 or 9" cake pans with cooking spray, and sprinkle with cocoa powder. Put one dough ball into each pan, pressing each one down slightly and forming into a round loaf. Score the top of each loaf with an X, and cover with platic wrap sprayed with cooking spray. Let the loaves rise for 30 min. Preheat the oven to 450F with a cast-iron pan or other pven-proof pan on the bottom rack during preheating. When the oven reaches 450F, pour 1C water into the pan on the bottom rack. Quickly place the loaves on the top rack, and close the oven door. Bake for 15 min. Lower the oven temp to 375F, and bake for 20 - 30 min or until the loaves sound hollow when tapped. Cool completely. Slice, and serve. Yields 1 loaf. Description: "This dark loaf includes the rich, bittersweet flavors of molasses, cocoa and coffee" Source: "Homemade Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 1g Fat (6.2% calories from fat); 10g Protein; 36g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 335mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n036.4 --------------- From: Reggie Dwork Subject: 2 Ingredient (Pizza) Dough Date: Sun, 29 Sep 2013 17:47:33 -0700 * Exported from MasterCook * 2 Ingredient (Pizza) Dough Recipe By :This recipe was created by Jennifer Cheung for Kidspot. Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Italian Pizza Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup self raising flour 1 cup Greek yogurt -- or natural extra flour -- for dusting the board This quantity is suitable for one pizza. This makes a great base that you can use for so many other things such as cheese and bacon scrolls and garlic bread. If the dough seems a little wet when you mix it, just add a sprinkling more flour. The more you knead it the better it comes together. I thought in the beginning that there was no way this will work but as I kneaded it, the dough became pliable and stretchy. Source: "pizzaoven.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. --------------- MESSAGE bread-bakers.v113.n036.5 --------------- From: Reggie Dwork Subject: Butterscotch Banana Yeast Bread Date: Sun, 29 Sep 2013 17:59:57 -0700 I know this sounds like a strange bread but you will never know until you try it. Might be pretty good although we haven't tried it. It sounds really "different" to me but interesting. Reggie * Exported from MasterCook * Butterscotch Banana Yeast Bread Recipe By :Submitted by: roxiechan Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Makes 1 loaf: 1 1/2 cups mashed ripe bananas 1/4 cup buttermilk 1/2 cup sour cream 1/4 cup carmel-flavored topping 1 tablespoon vegetable oil 1/2 teaspoon salt 1/2 teaspoon grated nutmeg 3 cups bread flour 1/4 cup cornmeal 1 tablespoon active dry yeast 1/2 cup butterscotch chips 1/2 cup pecan pieces This yeast banana bread is made in the bread machine, with buttermilk, sour cream and caramel topping, plus butterscotch chips and pecans added later in the cycle. Place all ingredients except chips and nuts in a bread machine in the order given by the manual instructions. Process on basic bread cycle. At the end of the first kneading cycle, add the chips and nuts. Allow machine to continue and bake. Source: "http://bread.betterrecipes.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 382 Calories; 11g Fat (25.4% calories from fat); 9g Protein; 64g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 156mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n036.6 --------------- From: "Rosalie Valvo" Subject: Lard Date: Mon, 30 Sep 2013 11:32:07 -0700 I've been looking for lard to try out in recipes that call for shortening. Health qualities are the same as butter, but without the water. I was thrilled to find lard in the supermarket. It was on the shelf at air temperature. My joy was short-lived. I've been researching lard. Leaf lard is, apparently, the rendered kind. I'm not likely to do this myself, I don't think I can get it around here, and the online price is higher than I want to pay. But it's the kind we should be using for baking. Rose Levy Beranbaum says that the kind we get in the store (not leaf lard) is not as good. She suggests using it for savory pies, where the off-flavor (her opinion) is less noticeable. So I'm going to find a savory pie recipe and use up my supermarket lard, and otherwise stick to my butter-only-in-pie-crusts plan. Rosalie --------------- MESSAGE bread-bakers.v113.n036.7 --------------- From: David Scheidt Subject: Lard Date: Mon, 30 Sep 2013 21:59:18 -0500 On Sep 30, 2013, at 1:25 AM, Lobo wrote: >I haven't heard of leaf lard, but have a lard question. I learned to >bake using lard which my mom rendered from hogs we had butchered. We >used it in anything asking for shortening...cookies, pie crust, bread, etc. Leaf lard is the fat around the kidneys of the pig, which is the hardest, highest melting point fat in an animal (Suet is the fat from the same place in a cow.). Rendered into lard, it's more than 95% fat to nearly 100% fat depending on the rendering. (The balance is water and other bits of meat.) Butter is 80% fat, 20% water. (Some fancy butters are a bit higher fat.) You might, or might not want to adjust recipes based on that, if you're subbing for butter. I've never baked bread with it, but it's a traditional ingredient in panettone and lardy cakes, and other similar things. I'll use lard for savory pastries, if I have it or it's a special thing. But I don't think it's terribly good in sweat pastry, it's pretty tasteless. >I recently bought some lard at the grocery store where it was stored >on the shelf (I keep it in the refrigerator). When I opened it, I >thought it smelled like manure. Has anyone else ever noticed such a >smell? I used it anyway and didn't notice any off taste or smell in >the bread or pie crust. Still, it sort of puts me off. The stuff you got is hydrogenated to prevent spoilage and allow room temperature storage. It might be slightly rancid, it might be just low quality, with more non fat in it. If you can, see if you can get some freshly rendered stuff (or some fat, and render it at home. Not hard.) The stuff I buy at the butcher is only a bit more than supermarket stuff. --------------- MESSAGE bread-bakers.v113.n036.8 --------------- From: Reggie Dwork Subject: Grape and Onion Bread with Fennel & Poppy Seeds Date: Tue, 01 Oct 2013 09:42:29 -0700 * Exported from MasterCook * Grape and Onion Bread with Fennel & Poppy Seeds Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Breads Fruit Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 grams all-purpose flour (2 cups) 4 grams active dry yeast (1 tsp) 1 tablespoon sugar 1 tablespoon olive oil 150 milliliters lukewarm water (5 oz) pinch salt 1 tablespoon fennel seed 1 tablespoon poppy seed filling 100 grams grapes (3 1/2 oz) 1 small red onion rock salt -- to taste pepper -- to taste Mix all ingedients (except water) in small bowl. Bring the flour together by adding the water slowly. Knead for about 10 min till it comes together nicely and forms a ball. Cover with a cloth and place a warm place for 45 min - 1 hr. Preheat oven to 435F/225C. Wash grapes and cut red onion in slices. Set aside. Take the dough out of bowl and press away the air by kneading gently for a few seconds. Roll out on baking paper to around 3cm (1 1/4 inch) thickness. Spread the grapes on top by gently pushing into the dough. Do the same with the red onion, rock salt and pepper and let rise 10 - 15 min. Bake for 20 min. Let cool on a wire rack for around 10 min. Keeps good for a few days. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 2g Fat (13.2% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n036.9 --------------- From: Mike Avery Subject: Re: Lard Smell Date: Tue, 01 Oct 2013 20:37:18 -0500 The stuff in the grocery store, stored on the shelf, in a green and white container, has lots of preservatives in it and is not, according to my lard loving friends, very good lard. You can find lots of good information on rendering lard on-line, but you'll need to find a butcher who will save the fat you need for you. My butcher doesn't have it and won't get it for me, so I need to look around some more. A big issue is how many grocery stores don't actually do any butchering in-store. There are two ways to render the lard, a wet and a dry process. The wet process tends to produce a white lard that is mild and very nice for all manner of baking, the dry approach lets the lard get much hotter so it cooks more, producing a darker lard that has rich flavors that would tend to overwhelm many baked goods. Whatever you do, have fun with it! Mike *Bake With Mike * Mike Avery Email to:mavery at mail dot otherwhen dot com A Randomly Selected Bread Saying Of The Day: Whose bread I eat; his song I sing. - German proverb --------------- MESSAGE bread-bakers.v113.n036.10 --------------- From: Jeff Dwork Subject: Who killed lard? Date: Sat, 05 Oct 2013 00:00:07 -0700 Interesting story from National Public Radio, Feb 3, 2012 Jeff --------------- END bread-bakers.v113.n036 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved