Date: Mon, 23 Dec 2013 08:12:00 GMT -------------- BEGIN bread-bakers.v113.n046 -------------- 001 - Reggie Dwork Subject: Christmas Pumpkin Bread Date: Sun, 22 Dec 2013 16:37:57 -0800 * Exported from MasterCook * Bread, Christmas Pumpkin Recipe By :missjuliee Serving Size : 60 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Christmas Fatfree Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 cup vegetabloe oil 4 large eggs 3 cups pumpkin 2/3 cup water 3 1/2 cups flour 2 tablespoons baking soda 2 teaspoons salt 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 1/2 teaspoon cloves Mix sugar, oil and eggs. Then add rest of ingredients. Personally, I mix the first three well then add the rest and mix just enough (not barely mixed like you mix brownies but not whipped like eggs whites Bake at 350F for 1 hour. Less for mini loaves check at 45 minutes. This makes 3 large loaves or like I do- 8 small loaves to give out at Christmas. Source: "cookingclub.com" Start to Finish Time: "1:10" T(coook): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; trace Fat (5.3% calories from fat); 1g Protein; 16g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 210mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n046.2 --------------- From: Reggie Dwork Subject: Christmas Bubble Bread Date: Sun, 22 Dec 2013 16:39:49 -0800 * Exported from MasterCook * Bread, Christmas Bubble Recipe By :Annacia Serving Size : 12 Preparation Time :1:30 Categories : Bread Bread-Bakers Mailing List Christmas Desserts Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm milk 1 egg 1/4 cup soft butter 3 cups flour 1/3 cup sugar -- optional, or granular Splenda 1 teaspoon salt 1/2 cup dried cranberries 1/2 cup golden raisins 1 1/2 teaspoons cinnamon 2 teaspoons instant yeast Topping: melted butter powdered sugar If you're looking for a easy tasty holiday bread then look no further. This bread recipe is very simple and packed with flavor. I love the combination of the dried cranberries and the golden raisins with the smell of the cinnamon as it bakes in the oven. Make this bread and give it as a gift. They will love it! It's diabetic ok if you use Splenda. I don't use the sugar or butter on top and I may or may not put Splenda into the dough according to mood. It's fine to vary the fruits. I used red and green cherries last time I made this, I have also used chopped dried apricots and golden raisins. Prep time includes rising time. **For a real treat you can make extra of this bread and use it to make a bread pudding or French toast. Pour the milk into a medium size saucepan. Add the soft butter and heat till the butter is melted. Pour the milk and the melted butter into a large bowl. Check the temperature of the milk. You want it to be between 100 and 110F. Take the room temperature egg and break it into a small bowl. With a fork, beat the egg and add it to the milk mixture. Add about 1 cup of flour and mix together with a wooden spoon. Add in the instant dry yeast and the ground cinnamon to the mixture. Using the wooden spoon beat till well blended. Add in the sugar and salt. Mix together. Add the rest of the flour and mix. Place dough onto a lightly floured surface and knead the dough. Using the palm of your hands, push the dough away with a rolling motion. Fold the dough back toward yourself. Then give the dough a quarter turn. Continue this sequence of pushing, folding and turning. Knead the dough for about 6-8 minutes, adding flour as you need it. When done, pour a little oil into a clean bowl. Place the kneaded dough into the bowl and give it a turn to coat all sides of the dough. Cover with plastic wrap and allow to bulk up to double its size. This will take about 1 hour. After the dough has doubled in bulk, pour out onto a lightly floured surface. Flatten the dough and add the cranberries and the golden raisins. Knead the dough till the dried fruit is evenly spread throughout the dough. Shape the dough into a rectangle. Cut the dough with a sharp knife into three equal sizes. Cut each of these in half and then in half again. You should end up with 12 equal size pieces. Grease a 9 x 9" square pan. Roll each dough into a ball and place them into the pan 4 down and 3 across. Cover the dough with plastic wrap once again. Allow to double in size. This will take about 1 hour. Place pan into a preheated 350F oven for 25 to 30 minutes, or until a thermometer placed in the center of the bread in the middle of the pan reads 190 - 200F. Remove from pan. While the bread is still hot, brush with melted butter and tap a layer of powdered sugar over the top with a sieve or sifter. Enjoy this wonderful bread. Source: "cookingclub.com" Start to Finish Time: "1:55" T(coo): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 4g Fat (18.5% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 223mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n046.3 --------------- From: Reggie Dwork Subject: Merry Christmas Date: Sun, 22 Dec 2013 21:01:43 -0800 Jeff and I would like to wish each of you a very Merry Christmas. We hope you have a wonderful day and any bread you make for yourself/family or friends turns out to be very tasty. Reggie and Jeff --------------- MESSAGE bread-bakers.v113.n046.4 --------------- From: Fred Smith Subject: Re: Mafra Country bread (Portugal) Date: Sun, 15 Dec 2013 08:29:59 -0500 >--------------- MESSAGE bread-bakers.v113.n045.2 --------------- > >From: Bryan McAlister >Subject: Mafra Country bread (Portugal) >Date: Tue, 10 Dec 2013 12:52:59 +0000 > >This an extremely nice white loaf baked in a bloomer shape with a >crisp crust and nice soft crumb that I've always liked on visits but >have never tried to bake. The whiteness may be a hotel >characteristic. Ordinary home bakers may add a proportion of brown flour. > >Recipe I have is translated as follows.. > >20gr Bakers Yeast >400 gr Water >100 gr mass fermented* >250 gr flour tipo65* >250 gr flour tipo 110* >1 tablespoon salt. > >I'm interpreting >* "mass fermented" as dough saved from previous bake >*"tipo65" as plain flour (all purpose) >*"tipo110" as strong flour. > >Can anyone throw any further light on this? > >Regards >Bryan McAlister I would GUESS that "strong" flour would be a high-gluten flour, perhaps something vaguely like KA bread flour. Based on that guess, were I making this recipe I'd probably use KA all purpose for the whole thing then add 1/4 cup (or more) of vital wheat gluten to strengthen it. Fred Smith -- fredex@fcshome.stoneham.ma.us "God made him who had no sin to be sin for us, so that in him we might become the righteousness of God." Corinthians 5:21 --------------- MESSAGE bread-bakers.v113.n046.5 --------------- From: Reggie Dwork Subject: Your Whole-Grain Pantry -- Flours Date: Sun, 15 Dec 2013 20:32:02 -0800 Your Whole-Grain Pantry -- Flours All-purpose flour is actually a blend of soft and hard wheat flours that makes it suitable for both cakes and breads. To r3eplace all-purpose flour with whole-grain flours, consider the following attributes of these of these substitutes: Whole-Wheat Flour: This classic ground red wheat is high in protein and fiber and gives breads, bagels, and rolls a distinctive chewiness. Spelt Flour: Closely related to wheat, spelt has a milder flavor and less gluten, resulting in baked goods that are dense without being heavy. Whole-Wheat Pastry Flour: Also called graham flour (as in graham crackers), whole-wheat pastry flour is milled from "soft" or low protein wheat. It gives pancakes, cookies, muffins, and cakes a fine-grained teture that's similar to all-purpoe flour. White Whole-Wheat Flour: White wheat has fewer bitter tannins and a paler color than red wheat for higher, milder tasting baked goods that still have all the benefits of whole wheat. Non-Wheat Flours: Such as oat, barley, corn, brown rice and buckwheat can be thrown into a flour blend to add flavor and nutrients to muffins, flat breads, waffles, and pancakes. Get The Ratio Right: For minimal changes in texture and flavor, start by substituting whole-grain flours for 1/4 to 1/2 of the standard flour in a recipe. See how it tastes, then gradually go higher. (Pancakes, waffles, banana muffins, brownies, and pumpkin bread work well with 100% whole-grain flours, but layer cakes and cookies fare better with a partial substitution.) As soon as you exceed 50% whole-wheat or any whole-grain flour in a recipe, the dry ingredients will absorb more liquid and fat than white flour. They can also mask the sweetness in recipes, so be ready to dial up the liquid and sweeteners, starting with 1 - 2T at a time. Source: "vegetarian Times, Dec 2013" --------------- MESSAGE bread-bakers.v113.n046.6 --------------- From: Reggie Dwork Subject: Blueberry-Orange Bread Date: Sun, 22 Dec 2013 16:34:58 -0800 * Exported from MasterCook * Blueberry-Orange Bread Recipe By : Serving Size : 16 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups original bran cereal 3/4 cup water 1 tablespoon grated orange peel 1/2 cup orange juice 2 cups all-purpose flour 3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons vegetable oil 1 egg 1 cup frozen blueberries -- (do not thaw) 1 Heat oven to 350F. Grease bottom only of 9x5" loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). 2 In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes. 3 Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan. 4 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing. Expert Tips: Grease only the bottoms of loaf pans for quick breads. Ungreased sides allow the batter to cling while rising during baking, which helps form a gently rounded top. If sides are greased, the edges of the loaf may have ridges. Description: "Blueberries and bran star in a quick and easy loaf that's a cousin to banana bread." Source: "Betty Crocker" Start to Finish Time: "3:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 2g Fat (29.6% calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 123mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n046.7 --------------- From: Reggie Dwork Subject: Christmas Bread #1 Date: Sun, 22 Dec 2013 16:36:39 -0800 * Exported from MasterCook * Bread, Christmas #1 Recipe By :Elaine Fowler Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water -- (110 - 115F) 1/4 ounce active dry yeast 3/4 cup whole milk 6 tablespoons butter -- softened 6 tablespoons sugar 1 egg -- room temp 1 egg yolk -- room temp 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 4 cups all-purpose flour -- to 4 1/2C 1 cup chopped pecans -- diuvided 1 cup candied fruit -- divided Glaze: 2 cups powdered sugar 2 tablespoons whole milk -- to 3T 1. Combine water and yeast in sm bowl; let stand 10 min or until foamy. Bring 3/4C milk to a simmer in sm saucepan over med heat; pour into lg bowl of stand mixer (dough can also be made by hand). Add butter; stir util melted. Let stand until mixture has cooled to warm (110 - 115F). 2. Beat in sugar, egg, egg yolk, lemon peel, salt and nutmeg at low speed with paddle attachment, if available. Beat in yeast mixture. Slowly beat in 4C flour, adding additional flour 1T at a time, if nec, to form soft dough. 3. Increase speed to med-low; beat 5 min to knead until dough is smooth and elastic. Place dough in med greased bowl, turning to coat. Cover with plastic wrap and towel. Let stand in warm place 1 1/2 - 2 hrs or until doubled in size. 4. Meanwhile, generously butter 2 (12C) Bundt pans. Sprinkle each with 1/2C of the pecans and 1/2C of the candied fruit. Gently punch down dough. Divide dough in half. Divide each half in two and shape into 2 (18") long ropes. Loosely twist dough together and secure ends; place in Bundt pans. Cover with towel; let rise in warm place 45 - 60 mn or until doubled in size. 5. Meanwhile, heat oven to 350F. Bake 25 min or until lightly browned and bread sounds hollow when tapped. cool in pan on wire rack 10 min; invert onto wire rack. Cool completely. 6. Whisk powdered sugar and 2T milk in sm bowl until smooth, adding additional milk 1/2t at a time to desired glaze consistency. Drizzle glaze over bread; let stand until set. Tip: To make individual Christmas Breads with half of the dough, generously butter 12 muffin cups. Sprinkle with 1/2C of the pecans and 1/2C of the candied fruit. Divide half of the dough into 12 pieces. With well-buttered hands, form each piece into a ball; place in muffin cups. Cover with towel; let rise in warm place 45 - 60 min or until doubled in size. Bake at 350F 12 - 15 min. Description: "This bread makes wonderful Christmas gifts. The abundant fruit and nuts add festive pops of sweetess and crunch." Source: "cookingclub.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 7g Fat (30.5% calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 87mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n046.8 --------------- From: Jeff Dwork Subject: Re: flour numbers (tipo 110) Date: Sun, 22 Dec 2013 23:47:44 -0800 Wikipedia is our friend > In some markets, the different available flour varieties are labeled > according to the ash mass ("mineral content") that remains after a > sample is incinerated in a laboratory oven (typically at 550C or > 900C, see international standards ISO 2171 and ICC 104/1). This is > an easily verified indicator for the fraction of the whole grain > remains in the flour, because the mineral content of the starchy > endosperm is much lower than that of the outer parts of the grain. > Flour made from all parts of the grain (extraction rate: 100%) > leaves about 2 g ash or more per 100 g dry flour. Plain white flour > (extraction rate: 50-60%) leaves only about 0.4 g. Portugal appears to use the French definitions. Ash Protein US name Germany France Italy 0.4% 9% pastry flour 405 40 00 0.55% 11% all-purpose flour 550 55 0 0.8% 14% high-gluten flour 812 80 1 1% 15% first clear flour 1050 110 2 >1.5% 13% white whole wheat 1600 150 Farina integrale di grano tenero > This table is only a rough guideline for converting bread recipes. > Since flour types are not standardized in many countries, the > numbers may differ between manufacturers. Note that there is no Type > 40 French flour. The closest is Type 45. > > It is possible to determine ash content from some US manufacturers. > However, US measurements are based on wheat with a 14% moisture > content. Thus, a US flour with 0.48% ash would approximate a French > Type 55. For US bakers of French pastry seeking an equivalent, for > example, they could look at tables published by King Arthur Flour, > showing their all-purpose flour is a close equivalent to French Type 55. King Arthur bread flour is 13% protein, close to tipo 65. King Arthur Sir Lancelot Unbleached Hi-Gluten Flour is 14.2%, close to tipo 110. King Arthur has a variety of special-purpose flours, see and scroll to the bottom of the page. Jeff --------------- END bread-bakers.v113.n046 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved