Date: Mon, 10 Feb 2014 21:43:39 GMT -------------- BEGIN bread-bakers.v114.n006 -------------- 001 - Reggie Dwork Subject: Buttermilk Bicuits Date: Thu, 06 Feb 2014 03:15:20 -0800 * Exported from MasterCook * Bread, Buttermilk Bicuits Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon shortening -- plus 1 tablespoon shortening 3/4 cup buttermilk To make buttermilk: 1 tablespoon lemon juice -- or vinegar 1 cup milk Uncooked biscuits can be frozen and cooked later. They don't rise quite as high, but they remain quite tasty. To freeze uncooked biscuits place the on a cutting board or baking sheet in a single layer, but put them in the freezer. After 2 hrs, transfer them to an airtight freezer bag or container. When ready to cook, place frozen biscuits on a baking sheet and bake normally. 1. Preheat the oven to 450F. Combine the flour, baking powder, salt and baking soda in a bowl. Using a pastry blender or two knives, cut the shortening into the flour mixture until it resembles coarse cornmeal. Add the buttermilk in batches stirring after each addition until the dough can be formed into a rough ball. 2. Turn the dough out onto a floured board, and press together. Do not knead. The less the dough is handled, the better. Roll the dough out onto a 1/2" thick slab. Fold in half, and roll again. 3. Use a biscuit cutter to cut rounds of dough and place them on a baking sheet. Gather the remaining dough and roll and cut again. 4. Bake for 10-13 min or until the biscuits are golden-brown. Make your own buttermilk: Mix 1T lemon juice or vinegar with 1C milk. Let it sit at room temp until it curdles slightly - about 20 min. Use as needed in place of buttermilk. Description: "Buttermilk gives bisuits a soft texture, but if you don't have buttermilk, you can still make these biscuits." Source: "Hobbyfarmhome.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 2g Fat (18.7% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 214mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0206 --------------- MESSAGE bread-bakers.v114.n006.2 --------------- From: Reggie Dwork Subject: Homemade White Sandwich Bread Date: Fri, 07 Feb 2014 15:02:11 -0800 Some one asked me for an almost fatfree bread (not just flour/salt/yeast/water) ... this is as close as I can come... anyone else have some to share with everyone?? * Exported from MasterCook * Bread, Homemade White Sandwich Recipe By : Serving Size : 27 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (105-115F) 1 1/2 tablespoons yeast 3/4 milk 1/4 melted butter 3 tablespoons sugar 1 tablespoon salt 6 1/4 cups flour -- to 7 1/4C This recipe make 2 delicious, fluffy loaves of homemade bread well-suited for sandwiches. Freeze the extra loaf wrapped tightly in plastic wrap and covered with foil. 1. Combine 1/2C warm water, yeast and a pinch of sugar in a small bowl. Stir to dissolve the yeast and let the mixture sit for 10 min or until foamy. 2. In a lg bowl (or in a work bowl of an electric stand mixer), combine the remaining water, milk, butter, sugar and salt Add the 2C of the flour and mix well. Continue to beat the mixture for 1 or 2 min until smooth and creamy. Add additional flour in 1/2C increments stirring well after ea addition until the dough holds together and starts to pull away from the sides of the bowl. 3. Turn out the dog onto a generously floured work surface, or switch from the paddle attachment to the dough hook attachment in your stand mixer Knead the remaining flour, adding a few tablespoons at a time, until the smooth, satiny dough no longer sticks to your hands. If making by hand, the process will take about 5 min. If using your stand mixer and dough-hook attachment allow about 3 or 4 min. 4. Grease a bowl or other container with a sm amount of oil Place the dough in the bowl, and turn the dough over to coat the surface with oil. Cover the bowl lightly with plastic wrap. Let the dough rise to room temp until doubled - about 1 1/2 hrs. 5. Turn the dough onto to work surface, and divide evenly in half. Grease two standard loaf pans (9x5") with butter, and set aside. To form the loaves, pat or roll each ball of dough into a rectangle. The longest side of the rectangle should be approx the size of your loaf pan. Starting with the longest side, roll the rectangle into a tight loaf, pinching the seam to seal. Place each loaf seam-side down in the loaf pans, and cover loosely with plastic wrap. 6. Allow the loaves to rise at room temp until doubled again - about 30 min. Preheat the oven to 350F while the loaves rise. Just before baking, use a sharp serrated knife to make three diagonal slashes 1/4 - 1/2" deep in the top of each loaf. Bake for 40-45 min or until the loaves appear deep golden-brown and sound hollow when tapped on bottom. Allow loaves to cool completely before slicing. Makes 2 loaves, approx 18 slices Source: "Homemade Bread 50+" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; trace Fat (2.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 238mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n006.3 --------------- From: Alan Woods Subject: Nellie Bly Bread Date: Thu, 6 Feb 2014 21:55:35 -0500 Here's a recipe for some bread I put together last week. *Nellie Bly Bread* 2 cups King Arthur Whole Wheat Flour, plus additional for kneading 1 cup King Arthur Organic White whole Wheat Flour 1 cup Sue Bruno's father's hand ground corn meal 1 cup Whole Wheat bran 3/4 cup Vital Wheat Gluten 1 cup Roland Quinoa Flour 1 Tbl Sea Salt 1 Tbl Eden barley malt 2 Tbl EnerG Egg Replacer 2 cans Yuengling beer 1 cup Camaldi Sourdough starter starter activated 1/19/14 (mix starter with liquid of choice) barm mixed 1/22/14 dough formed 1/23/14; makes 3 loaves baked 1/25/14* in oven preheated to 450 F, then turned down to 325 F after bread placed Kneaded in a Kitchen Aid with dough hook, then by hand until pliable. (*124th anniversary of Nellie Bly circumnavigating the globe in 72 days) Much thanks for your work; lots of great recipes and terrific ideas! Alan Alan Woods Walhalla Dramaturgy Columbus, Ohio 43202 www.alanwoods.org alan0198@yahoo.com wotan1942@gmail.com --------------- MESSAGE bread-bakers.v114.n006.4 --------------- From: Reggie Dwork Subject: Yeast Conversions Date: Thu, 06 Feb 2014 17:30:23 -0800 Yeast Conversions 1pkg = 7 g = 2 1/4t 2pkg = 14g = 4 1/2t 3pkgs = 21g = 6 3/4t 4pkgs = 28g = 9t 5pkgs = 35g = 11 1/4t Fresh: Active Dry Instant 1 cube 2 1/2t 2t 3/4 cube 1 7/8t 1 1/2t 1/2 cube 1 1/4t 1t 1/4 cube 5/8t 1/2t Source: "Hobbyfarmhome.com" --------------- MESSAGE bread-bakers.v114.n006.5 --------------- From: Reggie Dwork Subject: Flour Conversions Date: Thu, 06 Feb 2014 17:33:07 -0800 Flour Conversions Substitutions for All-purpose flour (1C/140g): 1C (110g) + 2T (20g) sifted cake flour 1C (140g) self-rising flour (omit the baking powder and salt from recipe) 1/2C (65g) white cake flour + 1/2C (75g) whole wheat flour Any recipe calling for all-purpose flour can use 1/2 whole wheat flour and 1/2 all-purpose flour Substitutions for Bread Flour (1C/160g): 1C (140g) all-purpose flour Substitutions for Cake Flour (1C/130g): 3/4C all-purpose flour + 2T cornstarch 1C (140g) minus 2T all-purpose flour Substitutions for Pastry Flour (2C/270g): 1 1/3C (185g) all-purpose flour + 2/3C (85g) cake flour Substitutions for Self-Rising flour (1C/140g): 1C (140g) all-purpose flour + 2T (6g) wheat germ 1C graham flour Source: "Hobbyfarmhome.com" --------------- MESSAGE bread-bakers.v114.n006.6 --------------- From: Linda Garber Subject: Quick Brazilian Cheese Rolls {Pao de Queijo} Date: Mon, 03 Feb 2014 09:59:17 -0400 Here is an alternative and easier Brazilian Cheese bread recipe. Very tasty appetizer. Quick Brazilian Cheese Rolls {Pao de Queijo} - Gluten Free! Recipe by Our Best Bites 1 large egg 1/2 cup milk 1/4 cup canola oil 1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions 1/2 tsp kosher salt 1/4 C grated cheddar cheese* (preferably medium or sharp) 1/4 C grated Parmesan cheese *you can play around with the cheese. I've used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great! Optional: extra cheese to sprinkle on top and any herbs/flavorings you'd like to add. Try rosemary and or garlic powder, my favorites! Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn't non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt. Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don't re-heat well so I recommend making and eating fresh. Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18. Linda Garber --------------- MESSAGE bread-bakers.v114.n006.7 --------------- From: dmrogers218@comcast.net Subject: Re: Breadtwists (v114.n005) Date: Mon, 3 Feb 2014 14:52:19 +0000 (UTC) Are the Breadtwists a chewy texture? I've been looking for a recipe for years for what was sold as salt sticks. They had some rye in them and topped with salt. It's a german recipe and we had some in Germany but cannot find a recipe. There was only 1 bakery/deli in our town (Chattanooga, TN) that sold them and they don't anymore and won't share the recipe. They also had THE best rye bread. Oh..and - FYI..real southern cornbread doesn't have any flour - at least not in our house ;- deb in Georgia --------------- MESSAGE bread-bakers.v114.n006.8 --------------- From: Andrea Paysinger Subject: Southern Cornbread Date: Tue, 4 Feb 2014 15:03:56 -0800 It's nice to see any cornbread recipe because I love cornbread. However, REAL southern cornbread does not contain wheat flour, or at the most a couple of tablespoons because white flour was more expensive than cornmeal and reserved for biscuits and cakes, quick breads. When I was a child, in Kentucky, a ten-pound bag of flour cost the same as a 25-pound bag of cornmeal at the store. My grandpa owned a grist mill and most of the local farmers brought their dried corn, still on the cob, to be "hulled" (10 cents a bushel in about 1947) and ground in the mill - (50 cents for each 50 pounds or equivalent trade in kind). My recipe for cornbread as I enjoyed as a child - made by my grandma's cook, a Gullah woman from South Carolina. http://www.asenjigalblogs.com/resurrected-recipes-from-long-ago/cornbread-the-staff-of-life-in-the-south-of-my-childhood/ Andie Paysinger --------------- END bread-bakers.v114.n006 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved