Date: Mon, 13 Jan 2014 09:42:02 GMT -------------- BEGIN bread-bakers.v114.n002 -------------- 001 - Allen Cohn Subject: RE: No knead bread Date: Mon, 6 Jan 2014 06:06:07 -0800 What do you mean by "look more normal"? How does it look now? How do you want it to look? Also, if the crumb is moister than you want it, take the lid off of the Dutch oven 5 or 10 or 15 minutes before the end of the bake. If you're already doing that, then crack the oven door open 5 or 10 minutes before the end of the bake. If you're already doing that, then let bread cool in the oven after baking--just turn off the oven and set the door ajar. Happy baking, Allen SHB San Francisco >From: "Potere William R." >Subject: No knead bread >Date: Tue, 31 Dec 2013 10:35:25 -0500 > >I have made two batches of "no knead" iron kettle bread, where you >just mix flour, water, yeast and salt and let it rest for 12 to 18 >hours, then bake in a dutch oven. Both batches looked and tasted >great but had a very moist crumb. Anybody have any suggestions on >how to make the crumb look normal? > >Many Thanks, >Bill Potere --------------- MESSAGE bread-bakers.v114.n002.2 --------------- From: Reggie Dwork Subject: Red, White & Blue Bread Date: Mon, 06 Jan 2014 19:06:58 -0800 * Exported from MasterCook * Bread, Red, White & Blue Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lukewarm water -- (8 oz) 1/4 cup honey -- (3 oz) 2 Tablespoons butter -- softened, (1 oz) 3 1/2 cups unbleached all-purpose flour -- King Arthur Flour, (14 7/8 oz) 1 1/2 teaspoons salt 2 teaspoons instant yeast 1/2 cup dried cranberries -- (2 oz) 1/2 cup dried blueberries -- (3 oz) To make by hand: In a lg bowl, mix together the water, honey, butter, flour, salt and yeast, adding more flour a T at a time if nec to make a soft dough. Once you have dough you can handle dump it onto a lightly floured work surface and knead in the cranberries and blueberries. Continue kneading until the berries are evenly disbursed and you have a smooth dough that bounces back when you press it. Clean and lightly grease your mixing bowl and place the dough in it, covered, to rise for about an hour, until doubled in bulk. Once the dough has finished its first rise, preheat your oven to 350F. Lightly grease a 8 1/2 x 4 1/2" loaf pan. Deflate the dough, shape it and place it in your loaf pan, covered to rise for another 30 min or so until the dough crowns about an inch above the edge of the pan. Remove the cover and bake for 45 - 50 min, tenting the loaf with aluminum foil for the last 10-15 min, if nec, to prevent overbrowning. To make in a bread machine: Place the water, honey, butter, flou, salt and yeast in the pan of your bread machine in the order recommended by the manufacturer. Program for white bread, med crust, and press start; or, if you want to shape and bake outside the machine, program for dough or manual and press start. Add the berries when the machine beeps, or a few min before the end of the second kneading cycle. Allow the machine to finish its cycle. If shaping and baking by hand, follow the directions above to finish. Yield: 1 loaf, 16 slices WW PointsPlus: 4 Source: "The Baking Sheet, Spring, 2012" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 2g Fat (10.4% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 216mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n002.3 --------------- From: Reggie Dwork Subject: Bread Machine Rolls, corrected Date: Tue, 07 Jan 2014 10:44:22 -0800 Here is the corrected recipe. Original is v114.n001.006 and will be corrected on the web. Thanks, Jim for pointing this out. The powdered milk line was wrong. * Exported from MasterCook * Bread Machine Rolls Recipe By :MERISSA Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 2 tablespoons melted butter 1 egg 2 tablespoons sugar 1 tablespoon powdered milk 1/2 teaspoon salt 3 1/4 cups flour 2 1/2 teaspoons yeast These rolls are simple, light and fluffy, and perfect for many different uses. The original recipe says it makes 12 but I've made them many times and I prefer to make 9 slightly larger instead. Put ingredients in the order listed into the bread machine. Run on the Dough cycle. After the cycle is finished take out the dough and form it into balls (9 or 12 balls, your preference!) Let them rise in a warm place for 40 min. Bake at 375F for 15-18 min. After you take them out of the oven brush melted butter on the tops and the sides. Source: "littlehouseliving.com" S(Internet address): "http://www.littlehouseliving.com/bread-machine-rolls.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 3g Fat (16.4% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 118mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n002.4 --------------- From: Reggie Dwork Subject: Two Biscuits Date: Tue, 07 Jan 2014 14:32:47 -0800 * Exported from MasterCook * Bread, Two Biscuits Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unbleached self-rising flour -- (2 oz) 1 teaspoon sugar -- to 3t 1 tablespoon chilled butter -- or vegetable shortening or lard, to 2T 2 tablespoons milk -- or buttermilk, (1 oz) melted butter -- for brushing the tops TIP: If you don't have self-rising flour - Self-rising flour is traditionally made from a lower-protein wheat, which makes it perfect for cakes and biscuits. But if all you have is all-purpose flour in the house you can make a version of self-rising that will work by whisking together 1C (4 1/4 oz) of all-purpose flour with 1 1/2t baking powder and 1/4t salt. Preheat oven to 450F. In a sm bowl, whisk together the flour and sugar. Cut in the butter or other fat until the mixture looks crumbly. Add the liquid and mix just until the dough comes together. Pat the dough out and cut into 2 biscuits, or just pat into a rectangle and cut in half. Brush the tops with melted butter and bake for 14-18 min. Remove from the oven and serve warm. Yield: 2 biscuits Serving Size: 1 biscuit (61g) WW PointsPlus: 6 Description: "Small Batch" Source: "The Baking Sheet, Spring 2012/ King Arthur Flour Co." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 7g Fat (33.2% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 463mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n002.5 --------------- From: Reggie Dwork Subject: Boiled Rice Bread Date: Tue, 07 Jan 2014 14:53:06 -0800 * Exported from MasterCook * Bread, Boiled Rice (Uble Chaawal Ki Puri) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound leftover boiled rice 1/2 cup besan -- *See Note 1/2 cup chapatti flour dash of turmeric powder salt -- to taste 1 tablespoon plain yogurt 2 green chilies -- ground 1 piece ginger -- 1/2" long, ground 1 teaspoon ground coriander leaves 1 small onion -- ground ghee -- as necessary Take the boiled rice and add to it first the flours and then the turmeric and salt, followed by the yoghurt and then the ground ingredients. Add the ghee as necessary (no water) and knead the mixture into a pliable dough. Divide into 8 portions and roll each one out into a thick round disc. Heat sufficient ghee in a kadhai and deep fry these discs until they are reddish brown. *NOTE: Besan: Gram flour is a pulse flour made from ground chickpeas or chana dahl. It is also known as chickpea flour, ground flour, garbanzo flour, or besan. Used in many countries Description: "Taste it to believe it that this uble chaawal ki puri recipe can get you hooked easily." Source: "food.tv" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 1g Fat (8.6% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 21mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Serving Ideas : Serve with a main meal, as a snack, or on picnics. NOTES : This uble chaawal ki puri when served as main dish is sure to please your family members. I thought of simply yummy, what are the words that come to your mind instantly on tasting this uble chaawal ki puri recipe? The indian uble chaawal ki puri is a delight to serve and enjoy. Uble chaawal ki puri can be ready in less than 20 minutes. --------------- MESSAGE bread-bakers.v114.n002.6 --------------- From: Reggie Dwork Subject: Mini Baguettes Date: Tue, 07 Jan 2014 15:37:09 -0800 * Exported from MasterCook * Bread, Mini Baguettes Recipe By :by Allison Ehri Kreitler Serving Size : 6 Preparation Time :0:00 Categories : Bread Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 cups bread flour -- more for dusting, (1 lb) 2 1/2 teaspoons active dry yeast 1 1/2 teaspoons fine sea salt -- (or table salt) Semolina flour -- (pasta flour) or fine cornmeal, for sprinkling on the baking sheet TIP: We tested this recipe with grocery store bread flour-King Arthur and Gold Medal brands worked fine. Artisan bread flours may have a higher protein content, which can cause them to absorb more water. If you want to experiment with them, feel free-just note that you might need to add more water to the dough than this recipe requires. Mix the flour, yeast, and salt with a spoon in the bowl of a stand mixer. Fit the mixer with the dough hook. Weigh 12 oz. (1-1/2C) of lukewarm water (when you dip your finger in, it should feel neither hot nor cold) and add it to the flour mixture. Mix on medium-low speed for 1 minute. With a rubber spatula, scrape the sides and bottom of the bowl and the dough hook; the dough will be very sticky. Mix, scraping down the bowl and hook every 2 min, until the dough looks smooth and pulls away from the sides of the bowl, about 6 min more. Remove the dough hook and scrape any dough clinging to the hook into the bowl. Using a plastic bowl scraper, scrape all the dough out of the bowl onto a lightly floured work surface. Lightly flour the dough and your fingers. TIP: To get dough off your fingers, just rub them together with a little flour over the sink or garbage can. Working around the dough, fold the edges into the middle in about 7 folds, pressing the edge down firmly into the center of the dough with your fingertips after each fold. Remove the dough from the work surface, using the bowl scraper to loosen it if necessary, and put it seam side down in a medium bowl. Cover with a linen or other flat-weave towel and let the dough rest in a draft-free spot until roughly doubled in size, 1 to 2 hr. Line a large (17-1/2 x 13") rimmed baking sheet with a linen or other flat-weave towel and generously flour the entire surface of the towel. Using the bowl scraper, scrape the dough out of the bowl onto a lightly floured work surface, smooth top side down. Fold one side of the dough into the middle and press down firmly along the length of the seam. Fold in the opposite side and press again firmly along the length of the seam, forming a rectangle. Turn the dough over so the smooth side is up. With the bowl scraper, cut the dough into 6 equal pieces by making one lengthwise and two crosswise cuts. Weigh them; they should each be about 4-3/4 oz. Equal them out by cutting a bit off the heavier pieces and tucking it under the lighter pieces. Make a line of flour on your work surface to dredge the baguettes. Working with one piece of dough at a time, put it smooth side down on a lightly floured work surface. Press it into a rectangle about 1/3" thick. Fold a long edge of the dough into the center, pressing firmly with your fingertips along the seam all the way down to the work surface, folding with one hand and pressing with the other, working from one end to the other. Fold the other long edge into the center in the same way. Continue to fold and press alternate edges until the baguette is 11-12" long, 5 to 6 folds. Dredge the smooth side of the dough (the seam is on top) in the line of flour. Set the baguette floured side up (seam down) on the towel and make a little fold in the towel to separate it from the next baguette. Repeat with the remaining dough, setting the baguettes on the towel with a fold separating them. Cover with a linen or other flat-weave towel and let sit until roughly doubled in size, 1 to 1-1/2 hr. While the dough sits, position oven racks in the top and bottom thirds of the oven and heat the oven to 500°F (if you have a convection oven, use it). Have ready a small spray bottle of water. Generously sprinkle two heavy-duty rimmed baking sheets (with or without sides) with semolina. When the baguettes are ready, carefully transfer them to the baking sheets with your hands, arranging 3 lengthwise per sheet. With a thin, very sharp knife, make 4 to 5 slashes on a sharp diagonal, 1/8 to 1/4" deep, on the tops of each baguette. Open the oven and quickly spray about 10 squirts of water into the bottom and sides of the oven to make steam. Put the baguettes in the oven, spray again into the bottom and sides of the oven, and quickly close the door to trap the steam. Reduce the oven temperature to 475F. Bake the baguettes for 6 min and then quickly turn them over on their baking sheets. Swap the sheets' positions and bake for another 5 min. Remove the baguettes from their baking sheets and put them scored side up directly on the oven racks (if making the baguettes ahead, don't return them to the oven; see the box below). Bake until the baguettes are dark golden brown, about 5 minutes more. Transfer to a rack to cool. Make Ahead Tips You can par-bake the baguettes for the first 11 min, cool them completely, and freeze for up to one month. To finish them, bake the frozen baguettes directly on the oven racks in a 450F oven until dark golden brown, about 10 min. Source: "Fine Cooking, Issue 91" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 1g Fat (4.4% calories from fat); 10g Protein; 56g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 472mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v114.n002.7 --------------- From: Jeff Dwork Subject: Three Layer Cornbread Date: Mon, 13 Jan 2014 01:25:20 -0800 This is an old favorite from _The Tassajara Bread Book_ by Edward Espe Brown. (This was my first bread cookbook, I bought mine in 1971.) The first time I made this recipe it came out perfectly. Years went by and the book (along with first wife) vanished in the mists of time. I met Reggie, acquired a new copy of TBB and attempted to recreate the magic three-layer cornbread. It didn't work. I've tried again several times over the years and it's never worked - until yesterday. I think I know the key - see my comments below the recipe. There are three versions of _The Tassajara Bread Book_. I have the first two. The original is copyright 1970, ISBN 0-87773-025-3 or 978-0-87773-025-5. The 2nd edition revisions are copyright 1986, ISBN 0-87773-343-0. The current version includes more revisions copyright 1995 and 2009, ISBN 978-1-59030-704-5. All are paperbacks. The older versions are available used. Some of the recipes, including this one, have been changed between the editions. Here is the recipe and commentary from the first edition: ****** Three Layer Cornbread Discovered quite by accident: one batter makes three layers. The corn meal settles. The bran rises. In the middle an egg-custardy layer. Easy! Glorious! Amazing! One 9"x9" pan serves 4-6. 1 cup corn meal (coarse ground works best) 1/2 cup whole wheat flour 1/2 cup unbleached white flour 2 tsp baking powder 1/2 tsp salt 1 egg 1/4 cup honey or molasses (or up to 1/2 cup) 1/4 cup oil 3 cups milk or buttermilk Combine dry ingredients. Combine wet ingredients. Mix together, mixture will be quite watery. Pour into greased pan. Bake 50 min at 350F or until top is springy when gently touched. ****** The 2nd edition adds 1/4 cup wheat germ or wheat bran and doubles the salt to 1 tsp and the eggs to 2. It also specifies the 9"x9" pan. I used the original recipe, but used a 9"x7"x2.5" pan. I'm sure that the key to getting the layers to separate is the proper grind of cornmeal. I used "Corn Grits, also known as Polenta" from Bob's Red Mill (SKU 1145C244). Don't over-bake it. When it's done, it will still be quite bubbly in the custard layer below the top. Mine was done in 50 minutes, but I was scared of the bubbles and baked it 5 minutes longer, which made the bottom tough. Jeff --------------- END bread-bakers.v114.n002 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved