Date: Mon, 3 Mar 2014 07:03:14 GMT -------------- BEGIN bread-bakers.v114.n009 -------------- 001 - Allen Cohn Subject: RE: Need a "Slider" rolls recipe Date: Sat, 22 Feb 2014 07:13:21 -0800 I just made slider rolls. All I did was make brioche dough, separate into 1 oz. balls, flatten into disks, let proof (on Silpat-covered sheet pans, not touching), and bake. The only issue is that they had a tendency to become round (not flat) in the oven. My solution was to flatten them severely prior to proofing. In fact, I squished the middles more than the outer edge (made them concave). Egg wash helped me do this with my fingers as it made a slippery surface. I also reduced the oven temp to 325F (an unusually low temp), which helped a lot. This prevented/reduced the outer edge from setting before the inside (which is a major cause of rounding). Best of luck, Allen --------------- MESSAGE bread-bakers.v114.n009.2 --------------- From: Reggie Dwork Subject: Types of Biscuits Date: Sat, 22 Feb 2014 16:26:32 -0800 Rolled Biscuits Rolled biscuits are one of the most popular baking-powder leavened quick breads. During baking, the biscuit should rise about twice its original height. The interior should be light, fluffy and tender, and the crust a crisp, even golden brown. Well-prepared biscuits have a flat top and straight sides. Horizontal cracks around the sides indicate flakiness. Drop Biscuits Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. The dough is moister and cannot be kneaded or rolled; simply drop tablespoons of dough onto the baking sheet. Drop biscuits don't rise as much as other biscuits and they are always coarser in appearance and texture. Scones Scones are sweet, rich wedge-shaped biscuits that are usually made with cream as well as butter. Scones have a tender, heavy crumb and a slightly crusty brown top. Eggs can be added for flavor and rich color but result in a slightly cakey texture. Shortcakes Shortcakes use rich biscuits or scones as a base. They are either split or served whole, topped with sweetened fruit and whipped cream or ice cream. Source: "quakeroats.com" --------------- MESSAGE bread-bakers.v114.n009.3 --------------- From: Jeff Dwork Subject: Bialys Date: Sun, 02 Mar 2014 22:10:18 -0800 Today I made bialys from the recipe in "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg, ISBN 978-1-933822-23-5. If you get this book - we like it - be sure to check the errata list on the book's website . Bialys Makes 12 bialys, 3 oz each Bread flour 5 cups/24 oz/680 g/100% Ice water 1 1/2 cups/13 oz/370 g/54.0% Instant yeast 1 tsp/0.1 oz/4 g/0.6% Salt 2 1/4 tsp/0.5 oz/14 g/2.0% 1) Combine flour, salt and yeast in bowl and blend with a whisk or the flat paddle at low (KA 1) speed. Add water and continue blending until evenly blended and the forms a shaggy mass, about 1 minute. 2a) By machine: Switch to the dough hook and knead for 10 to 12 minutes (KA 2) until the dough is smooth and elastic and stretches when pinched and pulled. Turn the dough onto your work surface and knead by hand for 30 to 60 seconds. 2b) By hand: Turn the dough onto a well-floured work surface and knead until smooth and elastic and stretches when pinched and pulled, about 12 to 15 minutes. 3) Shape the dough into a ball and turn into a bowl. Cover with plastic wrap and ferment until more than doubled in bulk, 2 to 3 hours. 4) Turn the dough onto your work surface, degas gently and divide into a dozen 3 oz/85 g pieces. Form each into a ball. Arrange the dough balls on a parchment-covered baking sheet and cover with plastic wrap. Let proof until the balls have doubled in volume and the dough feels as though it's about to collapse when a finger is pressed gently into the surface, about 1 to 1 1/2 hours. Anything less will cause the shaped bialys to blow up into softballs and the cavity to close during baking. 5) About one hour before bake time, preheat your oven to 500F/260C, making sure your baking surface is in the top third of the oven. 6) Pick up a piece of the proofed dough in both hands and press your thumbs into the middle so that they almost touch your fingertips, gently rotating and stretching the dough into a circle about 4"/10 cm in diameter with a paper-thin center and thick rim. Place on parchment or a lightly floured peel. Repeat until all the bialys have been shaped. 7) Spoon about 1 tsp of onion filling (recipe below) into the center of each bialy. When all have been filled, slide them into the oven and bake for 8 to 10 minutes until they are a rich brown. Have plenty of cold butter and/or cream cheese standing by. Bialys are best eaten warm. Onion filling Traditional bakers used dehydrated chopped onion because (a) it's easier to store and avoids the spoilage problems and extra work of fresh onions and (b) it contains less moisture allowing for better control of the product. Makes 1 cup/6 oz/170 g Dehydrated chopped onion 1/2 cup/1.5 oz/45 g Boiling water 1 1/2 cup/12 oz/340 g Vegetable oil 1 Tbsp/0.5 oz/14 g Black poppy seed 1 1/2 tsp/0.3 oz/10 g Table salt 1/4 tsp/0.1 oz/4 g 1) Add the water to the dried chopped onions, stir to blend and let soak 30 minutes. Drain through a strainer and spread the onions out on a paper towel to remove excess moisture. 2) Combine rehydrated onions, oil, poppy seed and salt, then mix well. The mixture will keep refrigerated in a sealed container for up to two weeks. ************************************************************* These were very good. We eat them plain - butter or cream cheese would obscure the flavor! I made 1/2 of each recipe to get 6 bialys. It was just on the edge of being too little dough for the KA mixer. Next time I'll knead the dough in our old vertical pan Zojirushi bread machine. I used more of the filling, probably about 1 Tbsp, which used up about 1/2 of the amount I made. We found the filling a bit dry - next time I'll add a bit more oil or try one of the fresh onion variations. One of the authors (Ginsberg) has a website . Under "resources" are links to some videos, including this one about making bialys: . Jeff --------------- MESSAGE bread-bakers.v114.n009.4 --------------- From: Reggie Dwork Subject: Making Batter Breads Date: Mon, 24 Feb 2014 15:46:07 -0800 Bread, Making Batter Breads Making batter breads essentially involves three phases: dissolving the yeast, mixing the dough and varying the crust. Here you'll find the basic directions for success. Step 1: Dissolving the Yeast The initial step for making batter breads requires dissolving the yeast. Follow the directions below. Be sure the yeast is fresh by checking the expiration date on the package. Test the temperature of the liquid ingredients with your hand (they should feel warm, but not hot) or test with an instant-read thermometer. The temperature should be warm (105F to 115F for active dry yeast; 95F for compressed, fresh yeast). Liquid that is too hot will kill the yeast; liquid that is too cool will not activate the yeast. In a small bowl, combine the yeast with all or a small amount of the warm liquid. Let mixture stand 3 to 5 minutes until it gets foamy and expands. NOTE: In many recipes prepared with quick-rising active dry yeast, the yeast is not dissolved in the liquid. Instead, the yeast is mixed with the other dry ingredients in the recipe. The liquid is heated to 120F to 130F, then stirred into the dry ingredients. The remaining ingredients are then mixed in. This combination of warmer dough and the quick-rising yeast means the first rising can take as little as 20 minutes compared to 60 or 90 minutes for traditional active dry yeast or compressed, fresh yeast. Step 2: Mixing the Dough Now you're ready to mix the dough. Follow the directions below. Warm mixing bowl by filling it with hot tap water. Pour out water and dry. Place dissolved yeast in warm bowl. Add remaining liquid ingredients (any liquid not used to dissolve the yeast, eggs, honey or molasses); mix well. Add fat, sugar, salt, spices or herbs and about two-thirds of the flour called for in the recipe. Beat vigorously with a large spoon or with a standing electric mixer fitted with the flat or paddle beaters for at least 1 minute. The results will be a thick, rough, lumpy batter not stiff enough to hold its shape. Gradually stir in enough of the remaining flour (about 1/4C at a time) to make a stiff, but slightly sticky dough. Continue beating 5 to 8 minutes until dough appears to smooth out and stretches as the spoon or beater works through it. Turn dough into greased loaf pan. Cover and allow dough to rise to the top of the pan. Bake as directed in recipe. Step 3: Varying the Crust There are different ways to vary the crust on a yeast bread. For a heartier, crispier crust: Bake the bread free form on a heated baking stone. During the first half of baking time, brush the bread with water or lightly spray the loaves with water from a clean spray bottle. Place a pan of boiling water in the bottom of the oven or on the lowest oven rack during baking. Put the bread pans on the bottom rack or floor of the oven after 15 minutes of baking. For a golden brown crust: Before baking, brush the top of the bread loaf with egg wash (egg mixed with milk or water). Or, before baking, brush the top of the loaf with milk. For a softer crust: As soon as the bread is removed from the oven, brush the top with melted butter. Wrap a hot baked bread in a clean kitchen towel; cool completely wrapped in the towel. To avoid random cracks on top of baked breads, just before baking slash the top of the bread with a very sharp knife. This will allow the steam to escape. Source: "quakeroats.com" --------------- MESSAGE bread-bakers.v114.n009.5 --------------- From: Linda Garber Subject: Gluten free bread Date: Sat, 22 Feb 2014 15:17:27 -0400 I'm sorry there was an error in the list of ingredients for Gluten-free BUTTERMILK WHITE BREAD in the last digest. It should have listed "brown rice flour" not brown white flour. The corrected recipe is below: 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. [[Editor's note: Also corrected in the archives (v114n008)]] --------------- MESSAGE bread-bakers.v114.n009.6 --------------- From: Reggie Dwork Subject: Blueberry Banana Bread Date: Fri, 28 Feb 2014 19:22:04 -0800 * Exported from MasterCook * Bread, Blueberry Banana Recipe By :by Laurie T, TX Serving Size : 21 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 1 cup sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 medium bananas -- ripe, mashed 1 cup fresh blueberries These tender golden loaves combine bueberries and bananas. Whether you enjoy a slice as a snack or for breqakfast, this bread is so flavorful, you won't need butter. 1. In lg bowl, cream the shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add creamed mixture beating just until combined. Stir in bananas. Fold in blueberries. 2. Pour into 3 greased 5 3/4 x 3 x 2" loaf pans. Bake at 350F for 30-35 min or until a toothpick inserted near the center comes out clean. Cool for 10 min before removing from pans to wire racks. TIP: Bake and Freeze Breakfasts We enjoy homemade muffins for breakfast, so I make lg batches of baked goods. They keep for about 2 months in the resealable bags in the freezer. by Laurie T, TX Source: "Taste of Home Most Requested Recipes of 2014" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 6g Fat (33.9% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n009.7 --------------- From: Reggie Dwork Subject: Parmesan Pull Aparts Date: Sun, 02 Mar 2014 21:06:49 -0800 * Exported from MasterCook * Bread, Parmesan Pull Aparts Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast 1 teaspoon mild honey -- or sugar 2/3 cup warm milk -- (105-115F), divided 2 1/2 cups all-purpose flour -- plus 2 tablespoons all-purpose flour -- for sprinkling 1 1/4 cups grated parmesan cheese -- (grated with a rasp) 1 teaspoon salt 3 large eggs 5 tablespoons unsalted butter -- cut into T pcs and softened 1 tablespoon water 1. Stir together yeast, honey and 2/3C warm milk in mixer bowl and let stand until foamy, about 5 min. Whisk together flour (2 1/2C), cheese and salt, then mix into yeast mixture with remaining 1/3C warm milk at low speed. At med speed, beat in 2 eggs, 1 at a time. Then beat until soft dough forms almost 3 min. Beat in butter 1T at a time, until dough is elastic, about 2 min. 2. Scrape dough ito center; sprinle with 2T flour. Cover with plastic and a kitchen towel and let dough rise at room temp until doubled, 1 1/2-2 hrs. 3. Punch down dough (do not knead) and turn out onto a floured surface. Cut into 12 pieces and roll each piece into a ball by cupping your hand and pushing dough against work surface as you roll. Arrange rolls 1" apart in a buttered 9x2" round cake pan and cover with a kitchen towel. Let dough rise until dough fills pan, 1-1 1/2 hrs. 4. Preheat oven to 375F. Whisk together remaining egg with water and brush on roll tops. Bake until golden, 20-25 min. Loosen edges from pan with a knife and invert onto a rack, then flip and cook. Note Rolls can be frozen 1 month. Thaw, then reheat on a baking sheet in a 350F oven for 5-10 min. Description: "These rolls are similar to brioche, but much easier to make." Source: "Epicurious Crowd Pleasers, April 2014" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 9g Fat (40.1% calories from fat); 9g Protein; 23g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 358mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n009 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved