Date: Mon, 19 May 2014 08:35:41 GMT -------------- BEGIN bread-bakers.v114.n020 -------------- 001 - Haack Carolyn - Re: Bernard Clayton 004 - Reggie Dwork Subject: nonstick options Date: Mon, 12 May 2014 06:43:04 -0700 (PDT) Here's an oldie-but-goodie from Laurel's Kitchen... Mix two parts vegetable oil with one part liquid lecithin, shake well. Store in refrigerator. Brushed on to any pan, NOTHING will stick to it, not even the loosest sourdough! That said, if you have a spray product you like, spray it right onto the loaf after you've shaped it. Hold the shaped loaf top-down in your non-dominant hand, spray sides and bottom. Be sure to get the ends. In this way the entire surface of the loaf that's going to touch the pan is protected, and it takes a fraction of the time compared to painting a pan carefully. (I rely on the "Everbake" cooking spray, King Arthur carries it. --------------- MESSAGE bread-bakers.v114.n020.2 --------------- From: dmrogers218@comcast.net Subject: Re: Greasing pans Date: Mon, 12 May 2014 14:25:09 +0000 (UTC) Ihave never been a Pam (or anything similar) user. Just recently I heard that using those types of products can leave a film on your pans that will not easily wash off especially on those labeled "non stick". deb in Georgia --------------- MESSAGE bread-bakers.v114.n020.3 --------------- From: Subject: Re: Bernard Clayton Date: Mon, 12 May 2014 10:58:38 -0400 I am a fan of Bernard Clayton. One year at Thanksgiving I made three different pie crusts following his suggestions for the pie crust that went with the different pies. Being a gluten for punishment I made one in the mixer, one in the processor and one by hand. They all turned out well. I also have made his (Becky's) baklava and no one knew it had no butter in it. I think I bought his bread book because he was a professor at Indiana University when one of my children was a student there. --------------- MESSAGE bread-bakers.v114.n020.4 --------------- From: Reggie Dwork Subject: Bread Wreath Date: Wed, 14 May 2014 12:37:43 -0700 * Exported from MasterCook * Bread Wreath Recipe By : Serving Size : 6 Preparation Time :0:25 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- plus more for dusting and sprinkling 1/2 cup rye flour 1 cup bread flour -- plus 2 tablespoons bread flour 2 teaspoons coarse salt 1 1/2 teaspoons active dry yeast 1 1/4 cups warm water -- (110F), plus 1 cup water -- for metal baking pan 1. Mix together 3/4 cup all-purpose flour, the rye and bread flours, salt, yeast, and warm water in a large bowl with a wooden spoon. (Dough will be sticky.) Cover bowl with a kitchen towel and let rise in a warm place until doubled in size, 2 to 2 1/2 hours. Refrigerate dough in bowl until cold, about 1 hour. 2. Preheat oven to 475F, with a pizza stone or inverted rimmed baking sheet on rack in top position and a metal baking pan on rack in lowest position. Transfer dough to a lightly floured work surface and sprinkle with remaining 1/4 cup all-purpose flour. Knead briefly to incorporate, then form into a smooth ball. Return to bowl, cover with towel, and refrigerate 30 minutes. 3. Invert a cookie sheet, cover with parchment, and dust with all-purpose flour. Place dough in center. Poke a hole in center of dough with your thumbs and stretch it until dough measures 9" in diameter and hole measures 4 1/2" in diameter. Generously sprinkle with all-purpose flour and let rest, uncovered, 15 minutes. Using kitchen shears, cut 14 deep Vs into top of dough, going almost all of the way through. Pull points of cut Vs away from center to create 14 leaves around wreath. Let rest, uncovered, 15 minutes. 4. In one quick motion, slide wreath on parchment onto pizza stone, then pour water into metal baking pan. Bake until bread is golden brown, about 20 minutes. Slide wreath on parchment onto a baking sheet, then slide wreath off parchment onto a wire rack. Let cool at least 30 minutes before serving. Bread is best eaten same day it is made. Source: "Martha Stewart Living, November 2013" S(Internet address): "" Start to Finish Time: "5:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 1g Fat (3.7% calories from fat); 6g Protein; 41g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 631mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v114.n020.5 --------------- From: Reggie Dwork Subject: Split-Top Butter Loaf Date: Wed, 14 May 2014 12:39:40 -0700 * Exported from MasterCook * Split-Top Butter Loaf Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sugar 3/4 cup warm water -- (105 to 115F) 1 envelope active dry yeast 1 1/2 cups buttermilk 1 egg 1 tablespoon salt 1/4 cup honey 3 tablespoons butter -- in pieces 6 cups bread flour Topping: 2 tablespoons butter -- melted 1. Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes. 2. Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts and mixture registers 110 to 120F on instant-read thermometer. Transfer to large bowl. 3. Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from sides of bowl. 4. Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour. 5. Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 x 2 3/4" loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5" rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours. 6. Heat oven to 350F. With a razor blade or very sharp knife, make a slash down length of each loaf. 7. Bake in 350F oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire rack tocool. Description: "Bread and butter is one of the great culinary combinations that's often overlooked. These loaves are brushed with melted butter during baking, and the split top ensures that every bit is saved for optimal buttery goodness." Source: "recipe.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 3g Fat (18.1% calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 311mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n020.6 --------------- From: Reggie Dwork Subject: Blueberry Oatmeal scones Date: Wed, 14 May 2014 12:51:25 -0700 * Exported from MasterCook * Scones, Blueberry Oatmeal Recipe By : Serving Size : 15 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups rolled oats 1/2 cup whole wheat flour 1/2 cup all-purpose flour 1/2 cup white sugar 3/4 teaspoon baking soda 3/4 teaspoon baking soda 6 tablespoons butter -- cubed 3/4 cup milk 1 cup fresh blueberries -- or frozen blueberries, thawed 1/2 cup pecans 2 tablespoons milk 1. Preheat oven to 375F (190C). Lightly grease a baking sheet. 2. Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk. 3. Bake in preheated oven until lightly browned, 20 to 25 minutes. Per Serving Calories: 295 | Total Fat: 15.8g | Cholesterol: 25mg Description: "These blueberry-oatmeal scones with pecans are a wholesome and delicious breakfast treat! Either fresh or frozen blueberries can be used." Source: "allrecipes.com" Start to Finish Time: "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 8g Fat (43.4% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 181mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n020.7 --------------- From: Reggie Dwork Subject: Scallion Rolls Date: Wed, 14 May 2014 12:54:00 -0700 * Exported from MasterCook * Bread, Scallion Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons unsalted butter -- softened 4 scallions -- minced 1 lemon's zest -- minced 1 pound frozen bread dough -- thawed Salt and black pepper Preheat oven to 350F. Place two 6C jumbo muffin pans on a baking sheet. Combine butter, scallions, and zest in a small bowl. Roll dough on a lightly floured surface into an 8Spread butter mixture onto dough, then season with salt and pepper. Starting on the long side, roll dough, jelly roll-style, into a log. Slice log into twelve rolls and place one roll in each cup. Cover rolls with a towel and let rise until puffy, about 30 minutes. Remove towel and bake rolls until golden, about 30 minutes more. Let rolls cool 5 minutes before serving. Makes 12 servings (12 rolls) Total time: about 1 hour + rising Source: "Cuisine.com" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 159 Calories; 7g Fat (42.0% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1Fat. --------------- MESSAGE bread-bakers.v114.n020.8 --------------- From: Reggie Dwork Subject: Oatmeal Bread Loaf Date: Wed, 14 May 2014 13:03:07 -0700 * Exported from MasterCook * Bread, Oatmeal Loaf Recipe By :petunias3524962 Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 tablespoons butter 3 tablespoons sugar 2 teaspoons salt 4 1/2 cups bread flour 2 tablespoons dry powdered milk 2/3 cup rolled oats 2 teaspoons active dry yeast Place ingredients in bread machine. Set machine on BASIC setting. When baking cycle is complete remove bread from pan and place on rack. Cool before slicing. Source: "http://bread.betterrecipes.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 3g Fat (12.0% calories from fat); 7g Protein; 44g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 377mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n020.9 --------------- From: "Phyllis O'Neil" Subject: Re: Greasing loaf pans Date: Wed, 14 May 2014 20:12:33 -0700 Lobo, do you use the oil, Crisco, and flour mix to oil bowls for rising dough? Or just for baking pans? Cheers, Phyllis --------------- END bread-bakers.v114.n020 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved