Date: Mon, 17 Feb 2014 07:48:52 GMT -------------- BEGIN bread-bakers.v114.n007 -------------- 001 - Reggie Dwork Subject: Heritage Grain Bread Date: Thu, 06 Feb 2014 02:56:45 -0800 * Exported from MasterCook * Bread, Heritage Grain Recipe By : Serving Size : 27 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups warm water -- 110-120F 1 cup honey -- or maple syrup 5 cups all-purpose flour -- to 6C, [preferably organic 2 tablespoons yeast 1 tablespoon salt tablespoon melted butter 3 1/2 cups wheat flour -- heritage, such as khorasan or Soora 1. In a lg mixing bowl, combine the water, sweetener and 5C flour.Mix it with a lg spoon, and add the yeast. Allow it to proof for (or rise) 45 min. 2. Use the dough hook on a stand mixer to mix the dough. Add the salt and melted butter. Add the hertage grain flour 1C at a time, incorporating each cup thoroughly before adding the next. 3. Once all of the heritage grain flour has been added, add more all-purpose flour 1/4C at a time until the dough forms a smooth ball and does not stick to the side of the bowl. If your mixer is powerful enough continue mixing for 8 min, or place on a clean floured surface, and knead for 8 min. 4. Place the dough in a buttered bowl and place a clean towel over the top. Set in a warm area. Allow to rise until doubled in size (approx 2 hr). Punch it down, and separate it into 3 even pieces. Form them into oblong shapes and place in 3 buttered loaf pans. Place the towel back over the loaves and allow to rise in a warm place for 1 hr. 6. Bake for 30 min. Allow it to cool on a rack before placing ea loaf im a plastic bag. You can freeze any loaves you don't immediately eat. Source: "Hobbyfarmhome.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 1g Fat (2.7% calories from fat); 5g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 240mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n007.2 --------------- From: Reggie Dwork Subject: Whole Wheat Pita Bread #1 Date: Thu, 13 Feb 2014 21:25:07 -0800 * Exported from MasterCook * Bread, Whole Wheat Pita #1 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sugar 1/4 ounce active dry yeast -- (1 pkg) 2 cups whole wheat flour 1 tablespoon olive oil 2 teaspoons salt 1 1/4 cups unbleached all-purpose flour 1. In lg bowl, mix 1 1/4C lukewarm water and sugar. Sprinkle in yeast and let stand until foamy, 10 min. With wooden spoon, gradually beat in whole wheat flour. Beat about 2 min. Stir in oil and salt. Gradually beat in just enough all-purpose flour until the dough is too stiff to stir. 2. Turn dough out onto lighty floured surfce and knead, adding just enough flour to prevent sticking, until smooth and elastic, 5-10 min. (You can mix and knead dough in stand-up mixer fitted with paddle attachment, then dough hook. 3. Place dough in lightly oiled lg bowl and turn to coat. Cover with plastic wrap and let rise at room temp until doubled in size, 1 1/2-2 hrs. 4. Place baking stone or inverted baking sheet on bottom rack of oven to heat. Preheat oven to 500F. (Heat baking stone for 25 min before baking; heat baking sheet for 10 min. 5. Punch dough down Turn out onto lightly floured surface and knead a few times. Divide dough into 8 pcs. Form each piece into a ball. Cover with kitchen towel and let rest 20 min. 6. On lightly floured surface, use rolling pin to roll 2 pieces of dough into 7-7 1/2" circles, slightly less than 1/4" thick. (Keep remaining dough pieces covered while you are working.) Place dough on another baking sheet. 7. Working quickly, use wide metal spatula to transfer dough circles to heated baking stone. Bake pita until puffed and lightly browned around the edges, 5-6 min. 8. Immediately wrap baked pitas in kitchen towel to keep them warm and soft. While the first batch of pitas bakes, roll out 2 more dough circles. Continue baking and rolling pitas until all dough is used. Source: "Food Network Magazine, 2012" S(internet): "www.foodnetwork.com/recipes/food-network-kitchens/haricots-verts-with-pancetta.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1539 Calories; 20g Fat (11.2% calories from fat); 52g Protein; 300g Carbohydrate; 35g Dietary Fiber; 0mg Cholesterol; 4282mg Sodium. Exchanges: 19 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n007.3 --------------- From: Reggie Dwork Subject: Peach Bread Date: Fri, 14 Feb 2014 16:39:42 -0800 * Exported from MasterCook * Bread, Peach Recipe By : Serving Size : 20 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1 tablespoon cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 1/4 cups vegetable oil 3 eggs 2 cups sugar 2 cups canned peaches -- drained and chopped Combine flour, cinnamon, baking soda and salt; set aside. Beat eggs, vegetable oil and sugar. Blend flour combination into egg mixture. Fold in peaches. Pour into greased loaf pans. Bake at 350F for 1 hr. Source: "sheknows.com" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 15g Fat (43.4% calories from fat); 3g Protein; 40g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 182mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n007.4 --------------- From: "Fred Newman" Subject: Gluten free and wheat free recipes Date: Sat, 15 Feb 2014 15:10:28 -0000 Does anyone have any gluten and wheat free recipes that a friend of mine could use for his wife who has been diagnosed with Coeliac disease. She is finding this a little difficult and as she bakes quite a bit I am hoping that someone here might have some interesting recipes she could try. Thanks very much [[Editor's note: There's been an explosion of interest in gluten free baking recently. Even my local grocery store carries gluten-free baking mixes. King Arthur has recipes and ingredients: ]] --------------- MESSAGE bread-bakers.v114.n007.5 --------------- From: Reggie Dwork Subject: Pumpkin Beer Bread Date: Sat, 15 Feb 2014 12:36:27 -0800 * Exported from MasterCook * Bread, Pumpkin Beer Recipe By :givemesomeoven Serving Size : 18 Preparation Time :0:05 Categories : Beverages Bread Bread-Bakers Mailing List Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour -- *see note 1 tablespoon baking powder 2 teaspoons pumpkin pie spice 1 teaspoon salt 3 tablespoons honey 1 cup pumpkin puree -- (plain NOT with spices in it) 12 ounces beer -- 1 bottle (recommend trying a pumpkin ale) Note: You can use half all-purpose, and half whole-wheat flour or all all-purpose. Preheat oven to 375F. Grease a 9x5" bread pan with cooking spray, or line with parchment paper. Stir flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree together in a large mixing bowl until combined. Slowly add in the beer, and stir until combined and smooth. Bake for 50-60 min, or until a toothpick inserted in the middle of the bread comes out clean. Let bread rest for at least 5 min before slicing. Source: "http://www.gimmesomeoven.com/pumpkin-beer-bread-recipe/" Start to Finish Time: "0:55" T(): "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; trace Fat (2.5% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n007.6 --------------- From: Jeff Dwork Subject: Re: breadtwists (v114.n005) Date: Sun, 16 Feb 2014 22:12:15 -0800 Deb asked if the breadtwists are chewy. They are certainly chewy rather than crunchy. I say chewy, Reggie says not very chewy. The recipe we posted didn't specify quantities for the butter and garlic. I used 2 Tbsp melted butter and 1 Tbsp minced garlic. The butter could be decreased a bit. I rolled the dough to about 9" x 14". It was way too soft and sticky to fold in half. Next time I'll roll it out on plastic wrap. Cut the dough the long way and have a big baking sheet. My twists grew 1.5x during baking. Don't overbake - the bottoms get tough. These aren't a very good copy of the Pizza Factory bread twists - the dough is too soft, so they have an obvious flat bottom - but they are very good whatevers. Jeff --------------- MESSAGE bread-bakers.v114.n007.7 --------------- From: Jeff Dwork Subject: Salt Sticks Date: Sun, 16 Feb 2014 22:31:47 -0800 Deb in Georgia asked (v114.n006.7) for a recipe for salt sticks. Google found numerous bakeries that sell them, mostly in and around NYC. It also found some recipes. SALT STICKS From COOKS.COM 2 yeast cakes 1 c. warm water 1/2 c. evaporated milk 1/4 c. sugar 2 tsp. salt 3 tbsp. oil 3 1/2 c. unsifted flour 1 egg white 2 tbsp. coarse salt 2 tbsp. caraway seeds Put yeast in water. Stir in milk, sugar, oil and 2 cups of flour. Mix. Add flour to make soft dough. Knead 10 minutes. Put in greased bowl, cover. Let double about 1 hour. Punch, divide into 4 equal parts. Let rest 10 minutes. Form each ball into circle. Roll out and cut into 8 pies. Start from wide end and roll tightly. Put on greased cookie tin, points under. Brush with beaten egg white. Add salt and caraway. Let rise 30 minutes. Bake at 400F for 15 minutes or until brown. Yield 32 saltsticks. *********************************************************************** SALT STICKS From COOKS.COM 1 pkg. yeast 3/4 c. warm water 2 1/2 c. Bisquick 1 egg yolk Coarse salt Caraway seeds Dissolve yeast in water, add Bisquick and beat vigorously with spoon. Turn out onto floured board. Knead until smooth, about 20 times. Shape into balls, let rest for 5-10 minutes before shaping. Divide dough into 2 equal pieces. Roll each piece into 12 x 16 inches. Cut into 4 inch squares. Roll into crescent starting at corner. Place on greased baking sheet. Brush with egg yolk, sprinkle with coarse salt and caraway seeds. Let rise until double, 45-60 minutes. Bake at 400F for 15 minutes ************************************************************************** Here are some pictures of the results of the recipe from "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg. I've ordered this book, so I'll have more to report later. **************************************************************************** http://www.thefreshloaf.com/node/6819/jewish-salt-sticks Salt Sticks 32 oz bread or first-clear flour (I used bread flour) 16 oz water 1.5 oz beaten egg 1.5 oz sugar 0.5 oz malt syrup/powder 1.5 oz vegetable oil 0.6 oz salt 0.3 oz active dry yeast (or equivalent cake/instant yeast) 1. Mix the water/malt/yeast and egg/oil separately; blend dry flour and sugar in mixer or by hand; 2. Add the liquids to the flour/sugar and hydrate well. This is a very stiff dough so run your KA, if using, at lowest speed, then switch to the dough hook. 3. Knead for about 10 min until the dough is very smooth and elastic, then set aside and let rise until doubled in bulk. 4. Turn dough, which will be incredibly silky, onto a dry board (no additional flour) and punch down, shape into 3-4 oz boules and let rest, covered, for at least 20 min. 5. Preheat the oven to 435F. Shape the boules into rough 4-5 inch triangles and roll like a croissant; allow to rise to about 3/4 proof; spray them with a light spray of water and sprinkle heavily with a mixture of kosher salt and caraway seeds. 6. Let sticks fully proof -- about another 15 min; bake on parchment with a *very* light spritz of water into the oven until they're nice and brown -- 10-15 minutes. Enjoy! --------------- MESSAGE bread-bakers.v114.n007.8 --------------- From: Jeff Dwork Subject: New Zojirushi bread machine Date: Sun, 16 Feb 2014 22:44:37 -0800 Mary's review of her new Zo bread machine (v114.n003.8) talked us into buying one of our own. We also got the "Virtuoso" model (BB-PAC20). There's not a lot of difference between the two models, but ours has a heated lid which is a real benefit - no more under baked loaf tops, which have always been a problem with high-rising loaves. We've only made a few loaves so far - some basic white breads, a bread with nuts and raisins, and a rye - all using recipes from Zo's book. Some have been 2 lb and some 1.5 lb. All have been very good. The double paddles do an excellent job of kneading - better even than our old champ, the old Zo BBCC-S15 with one paddle and a stationary bar sticking into the pan from the side. Jeff & Reggie --------------- END bread-bakers.v114.n007 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved