Date: Mon, 14 Oct 2013 07:13:21 GMT -------------- BEGIN bread-bakers.v113.n037 -------------- 001 - Lois Omdahl Subject: coconut oil Date: Sat, 5 Oct 2013 10:04:55 -0700 Hi everyone Like so much of our food and many other things we humans like and need we are the victims of corporate money. Lard is el ejemplo perfecto ie: genetic manipulation of our foods, metro rapid transit, internet speed, bullet trains and many things I can't remember. I am now almost 82 years old and no longer cook or bake for myself - which I really miss - but continue to read columns, articles and websites about foods. I particularly enjoy yours as bread baking was a favorite of mine. May I suggest the use of coconut oil as a perfect replacement for butter, lard, Crisco, hair conditioner, moisturizing lotion/cream, etc. I used it in all types baking, frying everything from chicken to eggs (or rather eggs to chicken!). A little rubbed thru my hair after shampooing leaves it soft and glistening (silver) but not greasy. Read up on the benefits of coconut oil. It's good on hot popcorn, too. 100% natural, sustainable and it smells delightful! A long time reader and fan, Lois Omdahl --------------- MESSAGE bread-bakers.v113.n037.2 --------------- From: Reggie Dwork Subject: Sweet Potato Bread Date: Mon, 07 Oct 2013 12:30:54 -0700 * Exported from MasterCook * Sweet Potato Bread Recipe By :Recipe courtesy Emeril Lagasse Serving Size : 12 Preparation Time :3:20 Categories : Bread-Bakers Mailing List Breads Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce active dry yeast -- (2 envelopes) 1/2 cup warm water -- (about 110F) 1/4 cup sugar pinch salt pinch freshly ground black pepper -- 3/4" thick 3 tablespoons butter -- melted 2 eggs -- beaten 1 small sweet potato -- baked, peeled and mashed 3 1/4 cups flour -- plus 1 tablespoon flour 1/4 cup raisins 2 tablespoons butter Preheat the oven to 350F. Lightly grease a mixing bowl and baking sheet. In a mixing bowl, whisk the yeast and water together, until the yeast dissolves. Add in the sugar, salt, pepper, and butter. Mix well and let rest for 15 minutes. Stir in the eggs and sweet potatoes. Mix the flour and raisins together. Fold in the flour, 1/2 cup at a time, working with your hands until all the flour is incorporated. Form the dough into a small ball and sprinkle the dough with the remaining tablespoon of flour. Place the dough in a lightly oiled bowl, turning the dough once to cover with the oil. Cover the bowl with a clean cloth and let rise until doubled in size, about 1 1/2 hours. Punch the dough down and roll into an oval loaf about 8 inches by 3 inches. Place the loaf in the center of the prepared baking sheet. Cover and let rise until double in size, about 45 minutes. Bake the bread for about 40 minutes, or until golden. Remove the bread from the oven and transfer to a wire baking sheet and let cool. Slice the bread and serve with butter. Source: "foodnetwork.com" Start to Finish Time: "4:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 6g Fat (24.8% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 64mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n037.3 --------------- From: "Brett_Baker" Subject: Leaf Lard Date: Fri, 11 Oct 2013 12:50:05 -0500 Wow, somehow I got a couple weeks behind in my email and just caught up with the discussion on leaf lard. It appears that all the major bases have already been covered regarding what it is and how it's produced therefore I'll skip any comments in that regard. I am however, apparently the only one who has had experience using lard in yeast dough therefore I'll comment on that aspect. Some time ago, a friend gave me a recipe for rolls that were served in his high school cafeteria way back in the early 1950s. The recipe called for lard as the shortening and the directions stipulated that lard was the reason for the success of these rolls. He raved about these rolls to the point that I had to try the recipe. The recipe was huge of course, and had to be reduced to a reasonable size but the effort was rewarded the first time I made them. These were the lightest, most tender dinner rolls I've ever made. I now use the recipe regularly for hamburger buns and hot dog buns as well. The interesting thing is that the buns hold up to freezing better than any I've previously made and I've been baking bread since about 1985. As to the lard I used, it was whatever the local market had on the shelf since, as others have stated, leaf lard is next to impossible to find. What was interesting was that the lard was stored under refrigeration. As soon as I returned from the market I opened the package and smelled it. No odor whatsoever. I cut off a little piece and tasted it. No flavor either. My wife then did the same and she too declared it to be odorless and tasteless. I cut the lard into four sticks just like in a pound of butter, wrapped them in saran, put them back in the box and chucked the whole works into the freezer and to this day that's how I keep it. The lard keeps perfectly in the frozen state, however at room temperature or even in the fridge, it will get rancid. Some writers questioned the purity of the store bought lard. Personally I have no qualms about it. Any food product has to pass the government inspectors and therefore is probably no more impure than other foods we buy. I also noticed that the lard had been hydrogenated. Again no qualms. We use veg oil, salad dressings, mayo, and many other products that have been hydrogenated so I see no reason to shun the lard. That having been said, if I should come across a source for the leaf lard I'd surely buy it in lieu of the commercial stuff. Brett Baker --------------- MESSAGE bread-bakers.v113.n037.4 --------------- From: Reggie Dwork Subject: Gluten-Free Apricot Bread Date: Thu, 10 Oct 2013 16:21:32 -0700 * Exported from MasterCook * Bread, Gluten-Free Apricot Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads Fruit Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Unsalted butter -- nonstick cooking spray, for the pan 2 cups all-purpose flour -- gluten-free 2 teaspoons baking powder 3/4 teaspoon xanthan gum 1/2 teaspoon baking soda 1/4 teaspoon table salt 2/3 cup chopped dried apricots 2 large eggs 1 cup granulated sugar 3/4 cup vegetable oil 3 tablespoons freshly squeezed orange juice 1 teaspoon pure vanilla extract 2 teaspoons grated orange zest Make a wonderful addition to quick breads for their flavor and texture. A touch of orange is a great pairing with apricots and enhances their flavor. Heat the oven to 350F. Grease a 4-1/2 x 8-1/2" loaf pan with unsalted butter or nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, xanthan gum, baking soda, and salt until well combined. Stir in the dried apricots. Make a well in the center and set aside. In a medium bowl, using a wire whisk, lightly beat the eggs. Add the sugar and whisk until smooth. Gradually whisk in the oil until well blended. Whisk in the orange juice and vanilla. Stir in the orange zest. Pour the liquid mixture into the well in the center of the flour mixture and stir until combined. Spoon the batter evenly into the prepared loaf pan. Bake until golden brown and a wooden pick inserted in the center comes out clean, 50 to 60 min. Remove the pan from the oven and immediately remove the bread from the pan. Turn the loaf on its side and let cool on a wire rack. Yields one 4-1/2 x 8-1/2" loaf TIP: Use moist dried apricots. If your apricots are very dry, soak the chopped fruit in a few tablespoons of orange juice for 30 min before making the bread. Drain the apricots well before using. Source: "by Linda J. Amendt" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 10g Fat (44.4% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n037.5 --------------- From: Reggie Dwork Subject: Mini Walnut Soda Bread Date: Sat, 12 Oct 2013 10:13:09 -0700 * Exported from MasterCook * Bread, Mini Walnut Soda Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 1 cup unbleached all-purpose flour 1/4 cup packed dark brown sugar 1 teaspoon baking soda 1 teaspoon salt 1/4 cup unsalted butter -- chilled, cut into 1/2" pieces (1/2 stick) 1 cup walnuts -- toasted, chopped 1 cup buttermilk -- chilled 1 large egg 2 tablespoons light molasses -- mild-flavored Preheat oven to 375F. Lightly flour large baking sheet. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in toasted, chopped walnuts. Whisk buttermilk, egg and molasses in small bowl to blend. Gradually add buttermilk mixture to flour mixture, stirring until medium - firm dough forms. Turn dough out onto lightly floured surface. Knead until dough comes together, about 6 turns. Flatten dough into disk. Cut into 6 wedges. Shape each wedge into ball. Place on prepared sheet, spacing evenly apart. Flatten each to 3" round. Using sharp knife, cut shallow X in top of each round. Bake breads until golden and tester inserted into center comes out clean, about 30 minutes. Transfer to rack. Serve warm or at room temperature. Makes 6 Breads Source: "Bon Appetit, October 1999" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 487 Calories; 22g Fat (38.3% calories from fat); 15g Protein; 63g Carbohydrate; 6g Dietary Fiber; 57mg Cholesterol; 629mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. Serving Ideas : Versatile breads that are good served with cheese, spread with butter and jam at teatime, or paired with a main-course salad. --------------- MESSAGE bread-bakers.v113.n037.6 --------------- From: Jeff Dwork Subject: buying leaf lard Date: Sun, 13 Oct 2013 22:50:02 -0700 Leaf lard is available on the web: https://www.prairiepridepork.com/leaflard.php http://www.localharvest.org/open-kettle-rendured-leaf-lard-C8350 http://store.heritagefoodsusa.com/leaf-lard-5-lbs-berkshire-or-red-wattle-p171.aspx Jeff --------------- END bread-bakers.v113.n037 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved