Date: Sat, 22 Feb 2014 06:18:28 GMT -------------- BEGIN bread-bakers.v114.n008 -------------- 001 - kvaughan@acsalaska.net - Re: Pumpkin Beer Bread 002 - Linda Garber Subject: Gluten free bread Date: Mon, 17 Feb 2014 14:43:23 -0400 I have found the gluten free bread recipes included in "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger to be excellent. This is a favourite of my friends with celiac. Gluten-free BUTTERMILK WHITE BREAD The Bread Lover's Bread Machine Cookbook by Beth Hensperger INGREDIENTS 1/12 or 2 pound machine 1 cup Buttermilk 1/2 cup water at room temperature 1 tsp. rice vinegar or cider vinegar 4 tbsp butter or margarine, cut into pieces 4 large egg whites, beaten until foamy 1 cup white rice flour 1 cup brown rice flour 3/4 cup potato starch flour 3/4 cup tapioca flour 1/2 tbsp. salt 3 tbsp dark brown sugar 1 tbsp plus 1/2 tsp xanthan gum 1 tbsp plus 1/2 tsp bread machine yeast Add the ingredients according to order for your bread machine. Set crust on medium and program your machine for the gluten free cycle (or the quick yeast cycle), and press Start. After baking remove the pan from the bread machine and place it on a rack to cool. After 10 minutes, remove the bread from the machine and place the loaf on the rack to finish cooling. Let the loaf cool to room temperature before slicing (if you can wait that long!!). Linda Garber --------------- MESSAGE bread-bakers.v114.n008.3 --------------- From: Reggie Dwork Subject: Holiday Bread Wreath Date: Tue, 18 Feb 2014 02:19:51 -0800 * Exported from MasterCook * Bread, Holiday Bread Wreath Recipe By : Serving Size : 18 Preparation Time :5:40 Categories : Bread Bread-Bakers Mailing List Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- plus more for forming the loaves 2 1/4 cups bread flour 4 teaspoons kosher salt 1 tablespoon rapid-rise yeast 2 2/2 cups lukewarm water -- 105F to 110F Mix 2 1/2C all-purpose flour, the bread flour, salt, yeast and 2 1/2C lukewarm water (105F to 110F) in a large bowl with a wooden spoon to make a wet and sticky dough. Cover loosely with plastic wrap and set aside in a warm place until almost tripled in size, 2 to 3 hours (the top will flatten and begin to sink in the center). Divide the dough in half and transfer one piece to another bowl. Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours. Put a pizza stone or inverted rimmed baking sheet on the highest oven rack and put a broiler pan on the lowest rack; preheat the oven to 475 degree. Remove the dough from the refrigerator, sprinkle each piece with 1/4C flour, then shape each into a smooth, taut ball. Cover the bowls loosely with plastic wrap; refrigerate 30 min. Put a large piece of parchment paper on a pizza peel or another inverted baking sheet and dust with flour. Using floured hands, pick up a ball of dough and poke your thumbs through the center to make a hole. Place on the parchment, then gently stretch the dough from the center to make a 9" diameter ring with a 5" hole in the center. Sprinkle generously with flour. Lay out another sheet of parchment, dust with flour and repeat to shape the other ball of dough into a ring. Let rest, uncovered, 15 min. Holding kitchen shears at a 45F angle, make deep cuts at 1-to-1 1/2-inch intervals all the way around both dough rings, pulling the cut sections away from the center as you go to make "leaves." Let rest, uncovered, until plump, about 15 more min. Slide one dough wreath (on the parchment) directly onto the hot stone. Carefully pour 1C water into the broiler pan underneath to create steam; quickly shut the oven door. Bake until the bread is golden brown, 15 to 20 min. Transfer to a rack to cool. Repeat with the second dough wreath, adding another cup of water to the broiler pan. MAKE IT AHEAD Cool the bread completely, then wrap tightly in foil and freeze for up to 5 days. Reheat, wrapped, at 450F until warmed through, 20 to 25 min. Yield:two 9" wreaths Source: "Food Network Magazine, Nov 2012" Start to Finish Time: "6:00" T(cook): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 1g Fat (3.4% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 419mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v114.n008.4 --------------- From: Reggie Dwork Subject: gluten-free flour Date: Tue, 18 Feb 2014 02:29:23 -0800 Someone asked about what should a person with celiac disease do for bread making. Here is some info I located. Most gluten-free flour mixes rely on rice flour or cornstarch, which can lead to a gummy texture. But the main ingredient in Bob's Red Mill Gluten Free All-Purpose Baking Flour is garbanzo flour. Of several brands tried in a muffin recipe, Bob's offered the best flavor, texture, and color. ($16.50; bobsredmill.com) Hope this helps, Reggie --------------- MESSAGE bread-bakers.v114.n008.5 --------------- From: "Schmitt, Barbara E." Subject: Gluten-free baking Date: Tue, 18 Feb 2014 16:34:35 +0000 The King Arthur recipe for pie crust is actually very good. Leave out the sugar and add savory ingredients, and you have crackers. Trader Joe markets a gluten free flour that seems very close, if not identical, to the King Arthur blend. Somewhat cheaper and no shipping costs, if you have a TJ near you. Good luck! Barbara --------------- MESSAGE bread-bakers.v114.n008.6 --------------- From: Reggie Dwork Subject: Brioche Rolls Date: Tue, 18 Feb 2014 12:20:15 -0800 * Exported from MasterCook * Bread, Brioche Rolls Recipe By :Kathy Kitchens Downie, RD Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons dry yeast 1/3 cup warm 1% low-fat milk -- (100 to 110F) 15 3/4 ounces unbleached all-purpose flour -- (about 3 1/2C) 1/3 cup sugar 1/2 teaspoon salt 4 large eggs -- lightly beaten 8 1/2 tablespoons unsalted butter -- softened and divided Cooking spray 1 tablespoon water 1 large egg white You don't need a brioche pan for this recipe - a muffin tin works well. Start a day ahead, as the overnight rise is essential for bakery-like flavor. 1. Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 min. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, sugar, salt, and eggs to milk mixture; beat with a stand mixer at low speed until smooth, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. Beat dough at low speed 5 min or until soft and elastic and dough just begins to pull away from sides of bowl. Cut 6 1/2T butter into large cubes; add half of butter to dough, mixing at medium speed to blend. Add remaining butter cubes to dough; beat at medium speed until incorporated. Beat dough at medium speed 4 min or until smooth and elastic. 2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; form into a ball. Return dough to bowl; cover with plastic wrap, and refrigerate 8 hours or overnight. 3. Uncover dough; let stand 90 minutes or until dough is at room temperature. Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), cut dough into 6 equal pieces. Roll each piece into a 1 1/2" ball. Repeat procedure with remaining 3 dough portions to make 24 rolls total. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 45 minutes or until almost doubled in size. 4. Preheat oven to 350F. 5. Combine 1T water and egg white; stir with a whisk. Gently brush rolls with egg mixture. Bake at 350F for 14 min or until golden. Place pans on wire racks. Place remaining butter in a microwave-safe bowl; microwave at HIGH 20 seconds or until butter melts. Brush butter onto rolls. Total time to make: 12 hr 16 min Yield: 24 rolls (serving size: 1 roll) Source: "cookinglight.com" Copyright: "Cooking Light, Oct 2013" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 5g Fat (35.7% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 61mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n008.7 --------------- From: Karen Chung Subject: Brown Rice Bread Date: Thu, 20 Feb 2014 20:02:10 +0800 Does anybody have a good recipe for Vegan Brown Rice Bread? I'd like one that doesn't use wheat flour at all, if possible, and doesn't have a long list of exotic ingredients. Also one that doesn't just a tiny amount of brown rice and mostly other ingredients. And is wholesome and tastes good! : Thank you! Karen Chung Taipei, Taiwan --------------- MESSAGE bread-bakers.v114.n008.8 --------------- From: "Norbert or Jeanette Jacobs" Subject: Need a "Slider" rolls recipe Date: Wed, 19 Feb 2014 01:45:34 -0600 Help! 15 people coming here next week for a bible study at my house. Anyone had any luck making a batch of "slider" rolls? Can I just make a roll recipe and then put the balls of dough in a big pan? With dough balls touching? Would like it to look something like "Hawaiian rolls", I think; I'll let the guests just fix their own little Sliders / sandwiches from the buffet. Thanks for your help! Jeanette in South Texas (Sorrrrry, Yankees.....but it was 80 degrees here today! Ya'll take care.) --------------- END bread-bakers.v114.n008 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved