Date: Sun, 26 Jan 2014 09:11:01 GMT -------------- BEGIN bread-bakers.v114.n004 -------------- 001 - Corina Gaffney Subject: Re: fold and rest Date: Mon, 20 Jan 2014 09:35:19 -0500 For Al Lee who wanted to know about what he called the "fold and rest" process. Peter Reinhart has a video he calls "stretch and fold" with 10 minute rests in between each fold. Here is the YouTube link: www.youtube.com/watch?v=1timJlCT3PM He states on the video that you should do this 4 times, but I find I have larger holes and better crumb if I do it only 3 times. Hope this is what Al was looking for. --------------- MESSAGE bread-bakers.v114.n004.2 --------------- From: Reggie Dwork Subject: Whole-Grain Banana Bread Date: Fri, 24 Jan 2014 18:37:25 -0800 * Exported from MasterCook * Bread, Whole-Grain Banana Recipe By : Serving Size : 24 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fatfree Fruit Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sugar 2 tablespoons margarine -- softened 3 egg white 1 1/2 cups mashed ripe bananas -- (3 to 4 medium) 2/3 cup Yoplait(r) Fat Free plain yogurt -- (from 2-lb container) 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 1/2 cups Whole Grain Total(r) cereal -- slightly crushed 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350F. Grease bottoms only of two 8x4" loaf pans or one 9x5" loaf pan with shortening. 2 In large bowl, mix sugar and margarine. Stir in eggs whites until well blended. Add bananas, yogurt and vanilla; beat until smooth. Stir in remaining ingredients except cereal just until moistened. Stir in cereal. Pour into pans. 3 Bake 8" loaves about 1 hour, 9" loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely, about 1 hour. Expert Tips Stir in 1/2 cup chopped nuts or dates with the flour. Substitute 2 egg whites for a whole egg to significantly lower the fat and cholesterol content of a recipe. Description: "Whole-grain cereal, eggs whites instead of whole eggs and fat-free yogurt set this banana bread apart." Source: "Betty Crocker" Start to Finish Time: "2:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 1g Fat (11.1% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 163mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n004.3 --------------- From: Reggie Dwork Subject: Wheat Berry Bread Date: Fri, 24 Jan 2014 18:40:55 -0800 * Exported from MasterCook * Bread, Wheat Berry Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 3/4 cup uncooked wheat berries 2 1/4 ounces dry yeast -- (1 pkg) 1 cup 2% low-fat milk 2 tablespoons dark honey -- (such as buckwheat) 3 cups bread flour -- divided 2 cups whole wheat flour 1 cup amaranth flour cooking spray 2 tablespoons bread flour 2 tablespoons wheat bran 1. Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside. 2. Let reserved cooking liquid stand until warm (100 to 110F). Stir yeast into cooking liquid. 3. Combine milk, honey, and salt in a small, heavy saucepan, stirring with a whisk until honey and salt dissolve. Heat milk mixture over medium heat until warm (100 to 110F). Add milk mixture to yeast mixture, stirring with a whisk; let stand 5 minutes. 4. Lightly spoon 3 cups bread flour, whole wheat flour, and amaranth flour into dry measuring cups; level with a knife. Stir 2 1/2 cups bread flour, whole wheat flour, and amaranth flour into yeast mixture. 5. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/2 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). 6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough. 7. Punch dough down; cover and let rest 5 minutes, Coat two 9 x 5" loaf pans with cooking spray; dust each with 1 tablespoon bread flour. 8. Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), knead half of wheat berries into dough; place dough in prepared pan. Sprinkle dough with 1 tablespoon wheat bran. Repeat proccdure with remaining dough, wheat berries, and wheat bran. Cover and let rise 45 minutes or until doubled in size. 9. Preheat oven to 375F. 10. Bake at 375F for 45 minutes or until golden. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. Yield: 18 servings (serving size: 1 slice). Description: "This is a hearty sandwich bread. Cooked wheat berries add texture, and the wheat bran gives the surface a nice rustic finish. The recipe makes two loaves," Source: "Cooking Light" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 2g Fat (7.6% calories from fat); 9g Protein; 44g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 13mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n004.4 --------------- From: Reggie Dwork Subject: Strawberry Cinnamon Muffins Date: Fri, 24 Jan 2014 18:44:40 -0800 * Exported from MasterCook * Bread, Strawberry Cinnamon Muffins Recipe By :Becky Yokeley Love Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 scoops strawberry whey powder -- (vanilla would be fine too) 1 cup wheat flour 1 cup oats 1 teaspoon baking soda 1/2 teaspoon salt -- optional 1 tablespoon cinnamon 3/4 teaspoon applesauce 2 egg whites -- or 6 tbsp liquid egg whites 12 cups sugar -- or can use 12 pkts stevia (sugar substitute) 1/2 cup water 1 cup frozen strawberries -- (yes frozen don't thaw see below) Preheat oven to 350F and spray muffin tins with non stick spray. Mix flour, whey powder, oats, soda, cinnamon, and salt together. Add applesauce, sugar, egg whites, and water, mix until just blended. Can use no sugar added whole strawberries from walmart ... take out a few and chopped them up with a knife some little chunks, big chunks etc. and measured out a cup of chopped strawberries (about 6 oz chopped) Add in chopped strawberries and stir gently to cover. Bake for 25-35 min (350F oven) or until tops have lightly browned. I make jumbo muffins (6ct) and had to bake for 35 min. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 880 Calories; 1g Fat (1.1% calories from fat); 4g Protein; 221g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 13 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n004.5 --------------- From: Reggie Dwork Subject: Squash Bread Date: Fri, 24 Jan 2014 18:48:08 -0800 * Exported from MasterCook * Bread, Squash Recipe By :by LAPLM Serving Size : 0 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash -- peeled, seeded and cubed 1 package active dry yeast -- (.25 oz) 2 tablespoons warm water -- (110F/45C) 1/3 cup warm milk -- (110 F/45C) 1/4 cup butter -- softened 1 egg 3 tablespoons brown sugar 1/4 teaspoon salt 3 cups all-purpose flour 1 egg 1 tablespoon water Original recipe makes 2 braided loaves In a large saucepan, cover peeled and chopped squash with water. Bring water to a boil and cook until tender, about 15 to 20 min. Let cool and mash. Reserve 1C for use in this recipe and freeze remainder for later use. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. In a large bowl, combine the yeast mixture with milk, butter, 1C mashed squash, 1 egg, brown sugar, salt and 2C flour; stir well to combine. Stir in the remaining flour, 1/2C at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 min. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18" long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for about 30 min. Meanwhile, preheat oven to 350F (175C). In a small bowl, beat together 1 egg and 1T water; brush loaves with egg wash. Bake in preheated oven for 20 to 25 min. Remove from baking sheets and let cool on a wire rack. Description: "This is a tasty bread and easy to make. Ideal to use those butternut squash from the garden."" Source: "allrecipes.com" Start to Finish Time: "2:25" T(cook): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2859 Calories; 64g Fat (19.6% calories from fat); 74g Protein; 519g Carbohydrate; 41g Dietary Fiber; 559mg Cholesterol; 1272mg Sodium. Exchanges: 31 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 10 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n004.6 --------------- From: Reggie Dwork Subject: Brave Black Bear Bread Date: Thu, 23 Jan 2014 21:36:57 -0800 * Exported from MasterCook * Bread, Brave Black Bear Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water 1 tablespoon brown sugar 1 tablespoon yeast 2 1/2 cups whole wheat flour 1 1/2 cups all-purpose flour 2 tablespoons unsweetened dark chocolate cocoa powder 1/3 cup dark molasses -- or buckwheat honey 2 tablespoons canola oil -- or vegetqable oil 2 teaspoons coarse salt cornmeal -- for dusting 1. In the bowl of an electric mixer with the dough hook attached, dissolve brown sugar with warm water. 2. Add yeast and stir gently with a spoon. 3. Allow yeast to bloom, about 5 min. 4. Begin adding flour, one cup at a time, mixing after each addition. 5. Half way through flour additions, add dark chocolate cocoa powder and mix throughly. 6. Three quarters of the way through flour additions, add the honey and canola oil. 7. Finish adding flour. You may need slightly more or less flour depending on climate at time of preparation. 8. Add salt and mix dough until elastic and smooth. For best results, a slightly sticky dough yields a fluffier loaf. 9. With oiled hands, remove dough from electric mixer bowl and hook and knead a few minutes more until shaped into a ball. 10. Place dough ball into oiled bowl and cover, first with plastic wrap, then with a towel. 11. Allow dough ball to rise in a warm, damp environment until doubled in size. This may take 3-6 hours. Allowing to rise overnight is acceptable as well. 12. When the dough has risen, punch down and re-form into ball. 13. Dust a baking sheet with cornmeal and place dough ball in the center. 14. Using a pastry cutter/blender, cut "claws" in the dough ball. 15. Cover the "claw" first with plastic wrap, then with a towel and allow to rise until puffed. 16. Bake in a preheated 350F oven for 40 min or until internal temperature is between 190-200F. 17. Allow bread to cool slightly and slice with a serrated knife as desired. Makes one large loaf bread. Source: "babble.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 2g Fat (13.7% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v114.n004 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved