Date: Mon, 5 May 2014 08:14:13 GMT -------------- BEGIN bread-bakers.v114.n018 -------------- 001 - "Phyllis O'Neil" Subject: Greasing loaf pans, Bernard Clayton, & NY Times Date: Sun, 27 Apr 2014 19:43:12 -0700 I've used olive oil or vegetable oil a few times to grease my loaf pans, but it seems that the bread doesn't want to release well. So now I use butter. Was wondering if people use oil and how it works out. I rarely hear references to Bernard Clayton and his bread books here. He tends to use a lot of yeast, at least in my opinion. I just tried his rice bread with molasses and currants, and it turned out well. Any fans out there? Nice bread stories in the April 23 New York Times. Best regards, Phyllis Santa Monica, CA --------------- MESSAGE bread-bakers.v114.n018.2 --------------- From: Reggie Dwork Subject: Crusty Bread Date: Sat, 03 May 2014 16:11:47 -0700 * Exported from MasterCook * Bread, Worlds Easiest Crusty Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- plus more to work the bread 1/4 teaspoon instant active yeast 1 1/4 teaspoons salt cornmeal -- to dust top of loaf 11 1/2 cups water -- (more or less - see directions) 1. Mix flour, yeast and salt together. Add the water in increments to produce a sticky dough. Cover mixing bowl tightly with plastic wrap and let it set for 12-18 hours in about 75F degrees, I set mine in the microwave for safe keeping. 2. The dough will be ready when the dough is dotted with holes. Take dough out onto a floured surface and work it 2-3 times gently and quickly shape dough into a ball. 3. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, wheat bran or cornmeal. 4. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450F. 5. Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. 6. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on arack. Recipe yields: 1 1/2 pound loaf Source: "mommyskitchen.net" S(Internet address): "http://www.mommyskitchen.net/2009/09/worlds-easiest-crusty-bread-it-really.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1368 Calories; 4g Fat (2.5% calories from fat); 39g Protein; 287g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 2754mg Sodium. Exchanges: 19 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v114.n018.3 --------------- From: Reggie Dwork Subject: Crunchy Drop Biscuits Date: Sat, 03 May 2014 16:14:15 -0700 * Exported from MasterCook * Bread, Crunchy Drop Biscuits Recipe By :curlytoppoodle Serving Size : 15 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 tablespoons sugar 5 teaspoons baking powder 1/2 cup butter -- or margarine, cold 1 teaspoon salt 1 cup milk 1 egg -- beaten 1. In large bowl, combine flour, sugar, baking powder and salt. Cut in butter until crumbly. Make well in center. 2. In small bowl, beat egg with spoon. Add milk and pour into well. Stir lightly to mix. Batter should be sticky. If it isnt, stir in 1 tbsp of milk at a time until it is. Drop by teaspoonful onto ungreased baking sheet. Bake at 450F for 10-12 mins until browned. Or, form into circle to break and break off mound to eat with butter. Description: "Thesebiscuits were delicious and so easy to make for this biscuit beginner. The other recipes I tried never came out right, were too sticky to cut neatly. Very good one to make quickly." Source: "Bigoven.com" S(Internet address): "http://bigoven.com/recipe/76292/Crunchy-Drop-Biscuits" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 7g Fat (39.0% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 380mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n018.4 --------------- From: Reggie Dwork Subject: Cranberry Bread Date: Sat, 03 May 2014 16:17:03 -0700 * Exported from MasterCook * Bread, Cranberry Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted flour 1 1/2 teaspoons baking powder 1 cup sugar 2 tablespoons margarine -- melted 1/2 cup orange juice 2 tablespoons hot water 1 cup cranberries -- coarsely chopped 1/2 teaspoon salt 1/2 teaspoon soda 2 egg whites -- beaten Sift dry ingredients together Beat egg and add shortening, orange juice and hot water. Combine with dry ingredients. Add nuts and cranberries. Bake 1 hour and 10 minute at 325F. Brush bread with butter; wrap in waxed paper while hot and place in refrigerator for 3 hours. Remove paper; wrap in towel and put back in refrigerator. Source: "Hobby Farm Home, Jan/Feb 2011" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 195 Calories; 3g Fat (11.6% calories from fat); 3g Protein; 40g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 218mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n018.5 --------------- From: Reggie Dwork Subject: Crunchy Crackers Date: Sat, 03 May 2014 16:21:19 -0700 * Exported from MasterCook * Bread, Crunchy Crackers Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crackers: 7/8 cup lukewarm water -- to 1C 1 1/2 cups King Arthur White Whole Wheat Flour 1 cup King Arthur Unbleached All-Purpose Flour 2 tablespoons sugar -- or non-diastatic malt powder 1 teaspoon instant yeast 1 teaspoon salt 2 tablespoons whole milled flax or whole flax seeds -- preferably golden* 2 tablespoons sesame seeds -- or whole flax seeds, preferably golden* Topping: 1/2 cup sunflower seeds -- midget preferred* 1/4 cup whole flax seeds -- * golden preferred sea salt -- or your favorite flavored salt, if desired *Substitute 3/4 cup artisan bread topping + 1/4 cup whole flax seeds for the sunflower, sesame, and flax seeds, if desired. *Substitute 1/4 cup golden flax seeds for the flax and sesame, if desired. 1) To make the dough: Mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry. 2) Knead in the seeds. 3) Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit. 4) Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14" x 9", a generous 1/8" thick. This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough. 5) For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough. 6) If you don't have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt, if desired. Crush the sea salt between your fingers or grind it in a salt mill if it's very coarse. 7) Prick the dough over with a fork, and cut it into rectangles, whatever size you like. Pull the crackers apart just a bit; you don't need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350F; they'll get just a bit puffy. 8) Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they're completely cool, break apart, if necessary, and store airtight. Yield: two 14" x 9" sheets of crackers. Hands-on time: 20 mins. to 35 mins. Baking time: 35 mins. to 50 mins. Total time: 1 hrs 35 mins. to 2 hrs 5 mins. Tips from our bakers These crackers can also be made using our 12-Grain Artisan Bread Flavor. Simply substitute 1/2 cup of the flavor for 1/2 cup of the white whole wheat flour, and omit the 4 tablespoons (1/4 cup) seeds - the bread flavor is a quick and easy stand-in. Yield: two 16" x 11" sheets of crackers. Description: "This recipe mimics an extra-crunchy, seed-topped whole-gain cracker you may find at your supermarket. These are great for spreads and dips of allkinds." Source: "kingarthurflour.com" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 2g Fat (30.2% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n018.6 --------------- From: Reggie Dwork Subject: Gluten-Free Cranberry Orange Muffins Date: Sat, 03 May 2014 16:22:51 -0700 * Exported from MasterCook * Bread, Gluten-Free Cranberry Orange Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Fruit Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil cooking spray 1 3/4 cups all-purpose gluten-free flour 3/4 cup sucanat -- plus 2 tablespoons sucanat 2 teaspoons baking powder 2 teaspoons ground ginger 1/2 teaspoon baking soda 1/2 teaspoon sea salt 2 large eggs 1 cup lowfat buttermilk 1/4 cup safflower oil 1 zest and juice lg navel orange 2 teaspoons pure vanilla extract 2/3 cup packed unsweetened dried cranberries 1 1/2 tablespoons rolled oats Note: Bob's Red Mill has Gluten-Free All Purpose Baking Flour 1. Preheat oven to 350F. Line a 12 count muffin tin with paper liners and mist surface of tin around liners with cooking spray. 2. In a lg bowl whisk together flour, sucanat baking powder, ginger, baking soda and salt. 3. In a second lg bowl whisk eggs; add buttermilk, oil, orange zest and juice and vanilla and whisk to combine Add liquid mixture to flour mixture and stir until flour is moistened. Stir in cranberries. 4. Divide batter among muffin cups, filling nearly to the top. Sprinkle oats evenly over muffins. Bake until edges are golden and a toothpick comes out with a few dry crumbs, 17-22 min. Cool in pan for 3 min, then tranfer to a wire rack. Serve warm or at room temp. Source: "cucakeproject.com" Start to Finish Time: "0:35" T(hands on): "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 6g Fat (51.8% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 273mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n018.7 --------------- From: Reggie Dwork Subject: recipe correction Date: Sat, 03 May 2014 16:39:21 -0700 Here is the full recipe that has been corrected. The amount of water in direction #2 was garbled. Thanks to those who reported it. * Exported from MasterCook * Bread, Olive-Rosemary Recipe By : Serving Size : 24 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons active dry yeast -- (2 pkg) 1 tablespoon sugar 4 tablespoons extra virgin olive oil 1 cup kalamata olive -- or green olives, pitted and chopped 2 tablespoons finely chopped fresh rosemary 1 teaspoon salt 5 cups bread flour -- about 1.In small bowl, combine yeast, sugar, 3 tablespoons olive oil, and 1/2 c warm water (105 to 115F); let stand until yeast mixture foams, about 5 minutes. 2. Meanwhile, in large bowl, with wooden spoon, mix olives, rosemary, salt, and 4 cups flour. Add yeast mixture and 1C warm water (105 to 115F); stir until combined. 3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, Working in more flour (1/2 to 1 cup) while kneading. 4. Shape dough into a ball; place in greased large howl, turning dough over to grease top. Cover howl with plastic wrap and let dough rise in warm place (80 to 85F), until doubled, about 1 hour. 5. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Grease large cookie sheet. 6. Shape each half into a 7 1/2" by 4" oval and place on cookie sheet, about 3" apart. Cover and let rise in warm place until doubled, about 1 hour. 7. Preheat oven to 400F. Brush tops of loaves with remaining 1 tablespoon olive oil. With sharp knife, cut 3 diagonal slashes across top of each loaf. Bake loaves 30 minutes or until golden. Makes 2 loaves, 12 servings per loaf. Each serving: About 140 calories, 4 g protein, 22 g carbohydrate, 4 g total fat (1 g saturated), 0 mg cholesterol, 265 mg sodium. Source: "Good Housekeeping, Feb 1998" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 5g Fat (31.8% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 247mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n018 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved