Date: Mon, 20 Jan 2014 07:00:43 GMT -------------- BEGIN bread-bakers.v114.n003 -------------- 001 - Reggie Dwork Subject: Coconut Bread Date: Thu, 16 Jan 2014 17:00:12 -0800 * Exported from MasterCook * Bread, Coconut Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsweetened finely grated coconut 2 tablespoons sugar 1/4 ounce active dry yeast 1/2 cup water -- warm 3 1/2 cups all-purpose flour 3/4 teaspoon fine sea salt 1 cup coconut milk 3 tablespoons butter -- or vegetable shortening, melted Put coconut, sugar, yeast and 1/2 cup warm water into a small non-reactive bowl and stir briefly. Set aside until mixture is swollen and bubbly, about 15 min. Mix flour and salt together in a large bowl. Add yeast mixture, coconut milk and butter. Using your hands or a wooden spoon, stir until well combined. Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 min. Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hr. Divide dough into 8 pieces and roll each into a ball. Arrange balls of dough on a large oiled baking sheet, spacing them 3 to 4" apart. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 min. Preheat the oven to 350F. Bake bread until deep golden brown and cooked through, 20 to 25 min. Serve warm or set aside to let cool to room temperature. PER SERVING:260 calories (60 from fat), 7g total fat, 4.5g saturated fat, 10mg cholesterol, 220mg sodium, 44g carbohydrate (2g dietary fiber, 2g sugar), 6g protein Description: "This Honduran staple, known as pan de coco, is like a plump dinner roll." Source: "Whole Foods Market" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 14g Fat (36.1% calories from fat); 7g Protein; 48g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 227mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : It's delicious served alongside a meal of rice, beans and fried plantains. Or enjoy it with your morning cup of coffee. --------------- MESSAGE bread-bakers.v114.n003.2 --------------- From: Al Lee Subject: Fold and Rest technique for "good crust" Date: Fri, 10 Jan 2014 10:36:08 -0600 I once read here (I feel sure!) about a technique called "fold and rest" to end up with a good crunchy crust. I tried it once, and it was very good, however I made a note about it needing a bit more bake time than I normally use for that particular recipe. I found my "note", but not the how-to for the technique! I want to revisit this to use on the same recipe and one other. It seems the technique was rather simple, but searching archives here or on the Internet I've not found anything near as easy or simple as I 'remember' this to have been. Can anyone help with their own idea or even a repeat of this original input? Thanks for your interest! *Regards,* *Al Lee, Allen TX* --------------- MESSAGE bread-bakers.v114.n003.3 --------------- From: Robin Howard Subject: Re: No Knead Bread Date: Mon, 13 Jan 2014 13:39:54 -0800 (PST) Bill Potere: Reducing the 12 - 18 hours resting period will result in a drier crumb. Robin Howard Ridgewood, New Jersey --------------- MESSAGE bread-bakers.v114.n003.4 --------------- From: Reggie Dwork Subject: Rye Oatmeal Raisin Bread Date: Thu, 16 Jan 2014 08:56:43 -0800 * Exported from MasterCook * Bread, Rye Oatmeal Raisin Recipe By :Swathi (Ambujom Saraswathy) Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For poolish: 3/4 cup rye flour -- (3.00 oz) 1/4 cup unbleached bread flour -- (1.30 oz) 1 teaspoon instant yeast -- (0.05 oz) 1/8 cup water -- (8 oz) For Dough: 1 1/4 cups rye flour -- (6.5 oz) 1 1/4 cups unbleached bread flour -- (3.00 oz) 1/2 cup unbleached whole wheat flour -- (2.55 oz) 1/2 cup oatmeal -- (1.55 oz), I used quick oats 1/2 cup raisins -- (2.5 oz), I used golden raisins, ok to double 3/4 cup water 1 tablespoon honey 1 tablespoon canola oil 1 1/2 teaspoons salt 3/4 teaspoon fennel seed 1 1/4 teaspoons caraway seed 1 teaspoon cornmeal -- (sprinkling, optional) egg wash: 1 egg -- plus 2 tablespoons water -- optional Preparation time: Over night for poolish + 4 hr and 15 min Yield: 1 loaf Night before baking in a bowl stir in Rye flour, bread flour, yeast and water and mix everything with a wooden spoon and cover with plastic wrap and set aside at room temperature (around 70-76F). One hour before baking soak raisin in 1/2C warm water and set aside. This soaking will prevent burning of raisin while baking. After 40 min of soaking, drain the raisin in kitchen towel to remove extra moisture. Don't throw the water away, set aside for mixing dough if needed. In a small bowl soak oats in 1/4C water for 15 min and set aside. In a bowl of stand mixer fitted with paddle attachment, stir in the flour and yeast and mix well. Then add honey, salt, oil, oatmeal, caraway seeds and fennel seeds (set aside 1/4t each for sprinkling on the top) and poolish and mix well for 3 min. Then add soaked raisin and mix very well to incorporate into the dough. Then change to dough hook and knead the dough for about 8 min or until the dough starts to leave from the sides and form a ball. In between add 2T of raisin soaked water to form sticky dough. Then transfer the dough to well floured area and knead for another 5 min or until it becomes shiny, supple, non sticky dough. The dough should pass the window pane test and register 77-81F. If you are kneading by hand it takes about 15 min of kneading. Transfer the dough to a well oiled bowl and coat with oil. Cover with plastic wrap and set aside for first rising or until double in size. It took about 1 hour and 45 min. Transfer the dough the well floured surface and gently degas and shape the dough into loaf. Place in well oiled loaf pan. Mist the top with oil and sprinkle caraway seeds and fennel seeds. (Skip this step if you are using egg wash). If using egg wash then brush with egg wash and sprinkle with caraway seeds and fennel seeds and cover with oiled plastic wrap and set aside for second rising. It took about 45 min. By the end of the second proofing preheat the oven to 400F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust). Bake for about 35-40 min or until the center becomes golden brown, and makes a hollow sound when thumped on the bottom. If using instant thermometer, when it is done bread should register 185-190F. Rotate the loaf pan 180 degrees in between around 20 min of baking. When the loaf is finished baking, remove it immediately from the pan and cool on rack for at least 1 hr, preferably 2 hr, before slicing and serving. Source: "http://zestysouthindiankitchen.com/2010/11/rye-oat-meal-raisin-bread.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 3g Fat (11.5% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 275mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n003.5 --------------- From: Reggie Dwork Subject: Cranberry Banana Oat Bread Date: Thu, 16 Jan 2014 15:55:25 -0800 * Exported from MasterCook * Bread, Cranberry Banana Oat Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 3/4 cup quick-cooking oats 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups ripe mashed banana pulp -- (about 3 bananas) 2 large eggs 1/3 cup margarine -- melted and cooled, or canola oil 1/2 cup granulated sugar 1/2 cup dried cranberries 1/4 teaspoon lemon juice -- freshly squeezed Preheat oven to 350F. Lightly grease an 8-1/2 x 4-1/2 x 2-1/2" loaf pan with a small amount of margarine. Whisk together flour, oats, baking powder and salt in a large bowl. Set aside. Whisk bananas, eggs and margarine together in a separate bowl. Add sugar, cranberries, and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter. Pour the batter into the prepared loaf pan and bake until lightly browned, 45 to 50 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife, slice the bread into 3/4" thick pieces. Arrange on a platter and serve. Per Serving: 250 calories (70 from fat), 8g total fat, 2g saturated fat, 5g protein, 42g total carbohydrate (2g dietary fiber, 20g sugar), 45mg cholesterol, 380mg sodium Serves 9 Description: "Moist and dense in texture, the bread includes wholesome ingredients, such as oats and fresh banana, and is easy to prepare and very adaptable, accommodating your choice of chopped nuts or dried fruit in place of the cranberries." Source: "Whole Foods Market" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 9g Fat (31.8% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. Serving Ideas : perfect to make ahead for a simple holiday morning breakfast or brunch. --------------- MESSAGE bread-bakers.v114.n003.6 --------------- From: Michael Cameron Subject: Multi grain sourdough bread Date: Thu, 16 Jan 2014 19:03:20 -0800 (PST) This is my go to sourdough. I do long rises in the refrigerator. I start by taking my starter out of refrigerator and taking a quarter to a halfcup of it and build it up over several days with equal parts flour and water. I usually use rye and or whole wheat. When I have a couple cups worth to spare for the new loaf I set that aside. I like to use it within 6 hours of last feeding but no less than 3 hours. The more it's bubbling the happier I am. I take 1/3 cup rye, 1/2 cup whole wheat, 1/3 cup vital wheat gluten, 1/3 cup wheat germ, and approximately 1/2 cup white flour and stir it all up with 1 teaspoon of sea salt. I then take my minimum 2 cup of recently fed starter and mix together adding white flour or water until it's barely able to be stirred with a large wooden spoon. I then let it rest for anywhere from 5 to 15 minutes. I then knead for minimum of 10 minutes, adding white flour until it feels almost dry and pulling apart. I take this dough ball and put it in a stainless bowl at least twice its size and cover with several layers plastic wrap with a plate on top to hold it down. Put it in the refrigerator and forget about it for 3 to 6 days. I like to pull it out to warm up at room temp the night before I bake. In the morning I punch it down, form the loaf and let is rise at room temp or a bit higher in proofing box. I preheat oven to 450F, when it and the oven stone are up to temp I then slash the loaf, slide it off baking sheet on to hot stone, put a quarter cup of water in the pan on bottom of oven and close door, and set timer for ten minutes. I then drop temp to 425F. In ten minutes I add another quarter cup of water to steaming pan on bottom of oven and set timer for 10 more minutes. When second ten minutes is up I drop temp to 350F and set timer for 15 minutes, when that time has come, I flip loaf and cook for 20 more minutes at same 350F. So total time of 55 minutes. When 55 minutes total has passed the bread comes out to cool on rack for minimum of 3 hours on wire rack. This recipe rocks! It produces a very sour loaf if left if refrigerator for several days before baking. I use either Eds Bahrain or French starter they both are excellent. I hope some one benefits from this, it's our house bread and gets done about every 4 to 6 days. cheers michael --------------- MESSAGE bread-bakers.v114.n003.7 --------------- From: Reggie Dwork Subject: Orange Muffins Muffins Date: Fri, 17 Jan 2014 11:07:04 -0800 * Exported from MasterCook * Bread, Orange Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 tablespoon salt 1 tablespoon orange peel -- graated 1 egg 3/4 cup orange juice 1/4 cup butter 1 tablespoon milk 1 tablespoon vanilla 1. Preheat oven to 400F. 2. Grease 12 muffin cups or line with paper liners; set aside. 3. Combine dry ingredients (including orange peel) in med bowl. Combine and add eggs, oj, melted butter, milk and vanilla; mix just until dry ingrdients are moistened. 4. Spoon batter into prepared cups, filling each cup 1/2 full. 5. Bake 18-20 min, until golden brown. 6. Let cook in pan on wire rack 5 min. 7. Remove from pan. 8. Serve warm or at room temp. Source: "allthecooks.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 5g Fat (32.5% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 313mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n003.8 --------------- From: "Mary E O'Dea" Subject: Zojirushi 'Virtuoso' model -- so far. Date: Sun, 19 Jan 2014 18:26:09 -0600 Thanks Jeff! The info re. 1 lb. loaves was most helpful. I also ordered 'The Bread Lover's Bread Machine Cookbook', which is (as many here probably know) manufacturer-agnostic, and gives excellent, clear, and thorough coverage to the entire topic. (At the time of my original question the book had not yet arrived.) While the recipes comprising the main body of the book are for 1.5 or 2-lb. loaves, there is a section devoted to 'sampler' loaves, which are 1 lb. I'd not hesitate to just halve any 2-lb. recipe. The spouse decided, once I had decided that *a* Zoji machine was going to be 'the one', that we needed the top of their line. We don't do that with very much stuff in our lives; have made the exception because we have committed to buying no more bread in bags from the grocery store. We've had the machine for about ten days, and I'm in the middle of Rise 1 of our loaf #2. We made one 1.5 lb. loaf immediately, ate it for about a week, and used the last 4 slices this morning for French toast. We're being careful, despite great excitement, because there are only two of us, and we know SO many who went through a HUGE 'sorcerer's apprentice'-thing with their machines, then burned out on bread-baking. My own bread baking background, is that I've been baking yeast bread for over 30 years. As a result, I'm kind of over the 'ooooh-aaaaah' of a house filled with bread aromas. I like it, but it's de-mystified. Spouse asked me in 1998 if I had any interest in a bread machine, and I said 'nah'. At the time I wasn't ready. But my hands and wrists have started to bug me a bit, and I decided that if I'm really going to wear them out on something, I'd rather have a few more years playing the piano and knitting. Also: day-job. I have no time to practice for my piano lesson, get enough exercise *and* do the week's baking every single week. Initial impressions of the machine are that I'm profoundly happy with the model we bought: The bread pan is of a substantial gauge. The machine itself is rock solid, and as nearly silent as anyone with any understanding of physics could reasonably hope. And the programmable settings permit *huge* flexibility in the process. I would like to be able to manually tweak the rise-temps, but that's a quibble. I'll have no problem just pulling the dough out for a room-temperature (or refrigerator!) rise. I was concerned about the footprint of such a large machine on the counter -- but it occupies a small spot that had been poorly used, and that was unusable as a kneading surface anyway. Comments on the concept as a whole: I was initially resistant to the idea of a machine for bread baking, out of fear that I would do as so many have done -- throw myself in with enthusiasm for a bit, and then shelve it. I love the hands-on part of baking a nice loaf, but now love even more that baking by hand can still be a hobby activity, and will never become a chore. I actively loved how the paddles broke up the toasted nuts I added during kneading today. I could not have done that manually without considerable loss of the nutty aromatics that in the machine were captured by the dough rather than lost to the air. I don't love the paddle-holes, but that's just another quibble. I'm glad to live with those if it means I won't be sweeping flour off the floor and counter every spare waking minute. Two notes. 1. Because when it comes to experimentation I subscribe to the 'fail quickly and often'-philosophy, I think the machine is an AMAZING tool for low-risk recipe development. I don't need every loaf to be my baby. Some can be lab-rats. (H/t to the OCLC presenter who clued me in to this insight in a talk several years ago at a professional meeting.) My time is valuable, and most bread ingredients are pretty economical in the amounts used for a single loaf. 2. A part of why I feel secure in this, is that I am: a. quite experienced with yeast baking, so expect *absolute* (i.e. completely inedible) failure to be rare; and b. wired with a conviction that my machines are built to serve my processes -- not the other way around. So after a couple minutes' thought this afternoon about how to deal with the fact that a recipe I'm trying out of the abovementioned book is described as 'slow rise', I flipped to the instruction manual's page on how to program a custom cycle, and made the machine do for me exactly what I would have done if I were doing the whole thing by hand. Anyway. This is super long -- sorry about that -- but I hope it's a little bit useful to someone. If anyone has any questions that can best be answered by someone who actual has this thing, I would be happy to try to answer. (More briefly!) Cheers - Mary --------------- END bread-bakers.v114.n003 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved