Date: Mon, 21 Jul 2014 09:16:43 GMT -------------- BEGIN bread-bakers.v114.n028 -------------- 001 - Reggie Dwork Subject: King Arthur Education for Kids Date: Wed, 16 Jul 2014 11:16:51 -0700 Bake for good Kids learn, bake, share program 802-526-1837 WHAT IS IT? In our FREE Bake for Good: Kids program, kids learn to make bread from scratch. They'll discover that math, science, reading, and baking know-how add up to delicious bread! Kids are very excited to take ingredients and their new skills home to bake two loaves; one to keep and enjoy and one to share. Teaching to an audience of 4, 5, 6, and/or 7 graders, a King Arthur Flour instructor and two student assistants present a fun, informative, and engaging 50-minute demonstration on how to make bread from scratch. Instructions on how to make this happen for your child at their school: http://www.kingarthurflour.com/learnbakeshare/docs/Bake-For-Good-Kids-How-To-Manual.pdf --------------- MESSAGE bread-bakers.v114.n028.2 --------------- From: Reggie Dwork Subject: Sourdough Pizza Crust Date: Wed, 16 Jul 2014 11:59:19 -0700 * Exported from MasterCook * Bread, Sourdough Pizza Crust Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter -- unfed (straight from the fridge) 1/2 cup hot tap water 2 1/2 cups Unbleached All-Purpose Flour -- King Arthur 1 teaspoon salt 1/2 teaspoon instant yeast 4 teaspoons Pizza Dough Flavor -- optional but delicious Sourdough pizza crust? Well, why not? For one thing, this crust can go from quite sour to "can't even tell it's sourdough," depending on how recently you've fed your starter. And even if you want very little (or no) tang, the vigor of the starter enhances the pizza dough's rise. Even the merest hint of tang comes across as rich flavor, which marries beautifully with the usual pizza toppings of tomato, cheese, veggies, and meat. 1) Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl. 2) Add the hot water, flour, salt, yeast, and Pizza Dough Flavor. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook. Place the kneaded dough in a lightly greased container, and allow it to rise till it's just about doubled in bulk. This might take 2 to 4 hours; it might take more. A lot depends on how vigorous your starter is. For a faster rise, place the dough somewhere warm (or increase the yeast). To slow it down, put it somewhere cool. 3) For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12" round pizza pans with olive oil, tilting the pans to coat the bottom. Place half the dough in each pan. Cover, and let rest for 15 minutes. Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it, and let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pans. 4) For a thicker-crust pizza, drizzle olive oil into a jelly roll pan (10" x 15") or half-sheet pan (18" x 13"), or similar sized pan; or a 14" round pizza pan, tilting the pan to coat with the oil. Shape the dough into a flattened disk or oval. Place it in the pan, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the pan; when it starts to fight back, cover it and let it rest for 15 minutes. Finish pushing it to the edges of the pan. 5) Cover the pan, and let the dough rise till it's as thick as you like. For thin-crust pizza made from fairly fresh starter, this may only be an hour or so. For thick-crust, using an old, little-used starter, this may take most of the day. There are no hard-and-fast rules here; it all depends on the vigor of your starter, and how you like your crust. Once you make it a couple of times, you'll figure out what time frame works for you. 6) Towards the end of the rising time, preheat your oven to 450F. 7) For a thicker crust, pre-bake the crust for about 8 minutes before topping. Top, then bake till toppings are hot and cheese is melted and bubbly, about 10 minutes. For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or till toppings are as done as you like. 8) Remove from the oven, and loosen the edges of the pizza with a table knife or heatproof spatula. Carefully lift it onto a cooling rack; you can serve it right from the pan, if desired, but a cooling rack helps keep its bottom crisp. Serve hot. Yield: one 14" round, or rectangular thick-crust pizza; or two 12" round thin-crust pizzas. Be aware of some sourdough dynamics here. The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly, and tastes quite tangy. This type of crust is handy when you want to make dough in the morning, and have pizza ready for dinner. On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise much more quickly. This is a great "weekend" crust, as you can shape it at 8 a.m., and have pizza for lunch. Source: "kingarthurflour.com" S(Internet address): "http://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; trace Fat (2.5% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v114.n028.3 --------------- From: Reggie Dwork Subject: Brown Butter Rye Scones Date: Wed, 16 Jul 2014 12:30:36 -0700 * Exported from MasterCook * Bread, Brown Butter Rye Scones Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 1/2 cup unsalted butter -- divided, (8 T) 1/2 cup 6-grain flakes -- NOTE 1/2 cup whole wheat Flour -- King Srthur Premium, (2 oz) 1 cup pumpernickle flour -- King Arthur organic, (3 5/8 oz) 1 tablespoon baking powder 3 tablespoons sugar 1/2 teaspoon salt 2 large eggs 1/3 cup milk Glaze: 2 tablespoons unsalted butter -- browned 3/4 cup confectioner's sugar 1/4 teaspoon vanilla-butternut flavor -- or 1/2 tsp vanilla extract 1 tablespoon milk -- to 2T, (1/2 to 1 oz) NOTE: Substitute old-fashioned (traditional) rolled oats for the 6-grain flakes, if desired. Although rye is often associated with bread, we think this classic grain has endless possibilities when introduced into other baking categories. In this scone, pumpernickel flour adds a subtle dimension to flavors from other grains. We enjoy the tasty wholesomeness of these scones served plain, but for over-the-top tastiness, we recommend adding the glaze. Hands-on time: 15 mins. to 20 mins. Baking time: 15 mins. to 18 mins. Total time: 35 mins. to 43 mins. 1) Tomake the brown butter: Melt, then cook 5 tablespoons of the butter in a saucepan over medium heat, swirling occasionally, until golden brown. Pour into a heatproof container, cool slightly, then freeze until solid, about 2 hours. 2) Preheat the oven to 425F. Line a baking sheet with parchment. 3) Combine the 6-grain flakes, flours, baking powder, sugar, and salt until well blended. 4) Work both the chilled brown butter and the additional 3 tablespoons butter into the flour mixture until unevenly crumbly. 5) Combine the eggs and milk, then mix into the flour-butter mixture. 6) Turn the dough out onto a floured surface and pat it into an 8" disk. Cut into 8 wedges and place on the baking sheet. 7) Bake the scones for 15 to 18 minutes, until golden. Cool slightly before glazing. 8) To make the glaze: Brown the butter as you did for the scones, then combine all the ingredients, adding enough milk to make a spreadable glaze. Glaze scones while still warm, and serve. 9) Store any leftover scones well-wrapped, at room temperature, for several days. Freeze for longer storage. Yield: 8 scones Source: "kingarthurflour.com" S(Internet address): "https://www.kingarthurflour.com/recipes/brown-butter-rye-scones-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 16g Fat (55.5% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 342mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n028.4 --------------- From: Reggie Dwork Subject: A Simple, Rustic Loaf Date: Wed, 16 Jul 2014 13:04:03 -0700 * Exported from MasterCook * Bread, A Simple, Rustic Loaf Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 1/2 cups cool water -- (12 oz 1 teaspoon instant yeast 1 1/2 cups Unbleached All-Purpose Flour -- King Arthur, (6 1/4 oz) 1/2 cup pumpernickel flour -- (2 oz) Dough: 2 teaspoons salt 2 1/4 cups Unbleached All-Purpose Flour -- King Arthur, (9 1/2 oz) 1/2 cup Harvest Grains Blend -- or mixed seeds of your choice, (2 3/4 oz) Using a sponge (starter) to create this bread increases its flavor and enhances its texture. To make the sponge: Mix the sponge ingredients together, and let rest at room temperature, covered, for 3 to 4 hours, or overnight. To make the dough: Stir down the sponge, and add the salt and flour. Mix and knead the dough until it's smooth and elastic. Knead in the Harvest Grains Blend or your choice of seeds. Place the dough in a greased bowl, turning to coat its surface with oil. Cover and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size. Turn the dough out onto a lightly greased surface, and form it into a ball. Place on a lightly greased or parchment-lined baking sheet, or into an ovenproof crock. Cover and let rise for about 1 hour. Towards the end of the rising time, preheat the oven to 450F. Gently but firmly slash the dough across the top, then spritz it with water. Bake the bread for 30 to 35 minutes, until it's deep golden brown. Remove it from the oven and place it on a rack to cool. Cool completely before slicing. Yield: 1 loaf. Source: "kingarthurflour.com" S(Internet address): "http://www.kingarthurflour.com/recipes/a-simple-rustic-loaf-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; trace Fat (2.5% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 428mg Sodium. Exchanges: 2 1/2 Grain(Starch). --------------- END bread-bakers.v114.n028 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved