Date: Sat, 25 Oct 2014 07:16:34 GMT -------------- BEGIN bread-bakers.v114.n042 -------------- 001 - "Art Saarinen" Subject: Barley malt Date: Mon, 20 Oct 2014 18:55:52 -0500 Hello Bread Bakers, Thank you for sending all those recipes for all these years. Could anybody have an idea where to buy online some barley malt. I have only been able to find some malt companies who sell huge quantities to commercial bakeries and breweries. Home brewer suppliers normally have malts in liquid form and are quite different from what bakers would use. Any help would be greatly appreciated. Thank you and best regards, Art Saarinen --------------- MESSAGE bread-bakers.v114.n042.2 --------------- From: Reggie Dwork Subject: Skillet Cornbread Date: Thu, 23 Oct 2014 14:45:02 -0700 * Exported from MasterCook * Bread, Skillet Cornbread Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cornmeal -- stone ground, medium. 2 cups buttermilk -- Note 1 1 teaspoon salt -- Note 2 2 large eggs 1 teaspoon baking soda -- (do not use baking powder) 2 tablespoons hot fat -- (I use bacon drippings whenever possible) 2 tablespoons flour -- Note 3 Note 1: If you don't have buttermilk use regular milk with a tablespoon of lemon juice Note 2: If you use kosher salt use 1 1/2 teaspoons Note 3: This can be adjusted to personal preference and you may have to add an additional tablespoon or so of buttermilk if you use three to four tablespoons of flour. Preheat the oven to 400F. Measure the fat into the skillet and place it in the oven. Mix the buttermilk with the cornmeal and salt. If adding flour, this is the time to add it. Add the eggs and stir to mix, break up any lumps of dried ingredients. It should look like porridge that has just begun to thicken. Add the baking soda and stir to blend into the batter. Remove the skillet from the oven - use care, the skillet and fat are very hot. Pour the hot fat into the batter, stir to blend. Quickly pour the batter into the hot skillet. Place on center rack in the oven. Bake for 25 minutes. Test with athin-bladed knife inserted into the center. If there is moisture on the blade leave in the oven for an additional 5 - 10 minutes, repeat moisture check every 3 minutes until it comes out clean. Remove skillet from oven, carefully turn out onto cooling rack. Cut into wedges and serve while still warm. Variations: If you are adventurous and want to diverge from the "true" southern cornbread, the variables are just about endless: One simple and tasty addition is crumbled crisp bacon - stirred into the batter along with the fat. Chopped chiles, mild or hot, with or without grated cheese, bacon, finely chopped ham and so on, produces a result that is almost a meal in itself - and very portable, especially if baked in a muffin tin (or iron if you have one of the old ones). My grandmother was partial to adding the crumbled bacon and finely minced green onions to cornbread muffins that were going to be served at a picnic. Some people like a sweeter cornbread and if you prefer, you can add two tablespoons of sugar without adjusting the liquid in the recipe - or you can add honey or molasses, etc. However that is no longer "real" southern cornbread. Other regions have cornbread traditions, the "Indian Meal Cake" of the eastern shore, the "Johnny Cake" of the upper midwest and so on. However in my experience, none of these is as satisfying as the simple recipe I learned from my grandmother. There are also other southern type cornbreads, some made with sweet milk and some without any milk at all and no eggs. This "hot water" cornbread was probably the earliest type made in the south and while it is good, I like the more complex flavor when buttermilk and eggs are added. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 5g Fat (24.8% calories from fat); 6g Protein; 28g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 450mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. --------------- MESSAGE bread-bakers.v114.n042.3 --------------- From: "Phyllis O'Neil" Subject: Corn Rye recipe Date: Fri, 24 Oct 2014 10:24:49 -0700 Hi - Would appreciate anyone's tried and true recipe for corn rye. Thanks! Phyllis --------------- MESSAGE bread-bakers.v114.n042.4 --------------- From: Reggie Dwork Subject: Hazelnut Rye Rolls Date: Fri, 24 Oct 2014 13:44:41 -0700 * Exported from MasterCook * Bread, Hazelnut Rye Rolls Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup 1% milk 1 tablespoon honey 2 1/4 teaspoons active dry yeast 2 tablespoons olive oil 2 cups bread flour -- divided, (9.5 oz) 1 cup light rye flour -- divided, (31/4.5 oz) 1/4 cup chopped hazelnuts -- toasted, or almonds 1/2 teaspoon salt cooking spray 1 tablespoon water 1 large egg white -- lightly beaten Make ahead, and freeze up to 1 month. 1. Heat milk in a small saucepan over medium heat; keep warm. Combine 1/4 cup milk, honey, and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand 5 minutes or until mixture is bubbly. Stir in remaining 3/4 cup milk and olive oil. 2. Weigh or lightly spoon 8.3 ounces (1 3/4 cups) bread flour and rye flour into dry measuring cups; level with a knife. Add 1 3/4 cups bread flour, rye flour, hazelnuts, and salt to stand mixer; mix at medium-low speed just until combined. With mixer at low speed, gradually add remaining 1.2 ounces (1/4 cup) bread flour. Mix at low speed 5 minutes or until a soft dough forms, scraping sides of bowl once. Place dough in a bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. 3. Punch dough down; turn out onto a lightly floured surface. Cut dough into 16 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange the dough balls 1" apart on a baking sheet coated with cooking spray. Cover and let rise 45 minutes or until the dough is doubled in size. 4. Preheat oven to 375F. 5. Combine 1 tablespoon water and egg white in a small bowl; brush evenly over rolls. Bake at 375F for 14 minutes or until golden. Remove rolls from pan; cool on a wire rack. Yield: Serves 16 Serving Size: 1 roll) Description: "Rye flour and hazelnuts have a distinct rich flavor that makes these rolls anything but an afterthought." Source: "cookinglight.com" S(Internet address): "http://www.cookinglight.com/entertaining/holidays-occasions/holiday-cookbook-breads-extras" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 2g Fat (17.9% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n042.5 --------------- From: Reggie Dwork Subject: Onion Focaccia Date: Fri, 24 Oct 2014 14:00:42 -0700 * Exported from MasterCook * Focaccia, Onion Focaccia alle Cipolle Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Ethnic Italian Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Focaccia: 4 cups all-purpose flour -- (500G) 2 1/2 teaspoons sugar -- (10g) 2 1/2 teaspoons yeast -- fresh, (10g), crumbled 1 1/8 cups water -- lukewarm, (270ml) 2 tablespoons extra-virgin olive oil -- (40ml total), plus 2 teaspoons extra-virgin olive oil 1 1/2 teaspoons salt -- (10g) For The Genoese Brine: 1 2/3 tablespoons water -- (25ml) 3 tablespoons extra-virgin olive oil -- (45ml) 2 teaspoons coarse salt -- (8g) For The Topping: 12 ounces onions -- (350g), thinly sliced 1 1/2 tablespoons extra-virgin olive oil -- (22ml) Prep Time: 20 min Cooking Time: 20 min Rising Time: 1 1/2 hrs Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the oil and lastly, add the salt. Knead the dough until soft, smooth, and elastic. Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 min. To Make The Brine: Combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest. Transfer the dough to a baking pan greased with oil, stretching it gently with your fingertips. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the Genoese brine and let rise until it has doubled in volume, about 1 hr. to Make The Topping: In a large skillet, saute the onions in the olive oil until softened. Remove the pan from the heat, and spread them over the focaccia. Bake in the oven at 390F (200C) for 20 min, or until golden brown. Serves 4 Source: "Pizza, Breads & More" Start to Finish Time: "0:20" T(rising): "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 715 Calories; 26g Fat (32.4% calories from fat); 15g Protein; 106g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1748mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n042.6 --------------- From: Reggie Dwork Subject: Whole Wheat Sage Rolls Date: Fri, 24 Oct 2014 14:10:48 -0700 * Exported from MasterCook * Whole Wheat Sage Rolls Recipe By :Harriet Stichter, Milford Indiana Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- to 2 1/2 C 1/4 cup packed brown sugar 1/2 ounce active baker's yeast -- (2 pkgs) 1 tablespoon minced fresh sage -- to 2 Tbsp 1 teaspoon salt 1 3/4 cups nonfat milk 1/4 cup butter -- cubed 2 cups whole wheat flour 1/2 cup cornmeal -- plus 2 tablespoons cornmeal -- divided 1. In a large bowl, combine 1C flour, brown sugar, yeast, sage and salt. In a small saucepan. In a small saucepan, heat milk and butter to 120F - 130F. Add to dry ingredients; beat just until moistened. Add the whole wheat flour and 1/2C cornmeal; beat until smooth. Stir in enough remaining all=purpose flour to form a firm dough. 2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 - 8 min. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a war place unntil douubled, about 30 min. 3. Coat two baking sheets with cooking spray and sprinkle with remaining cornmeal; set aside. Punch dough down. Turn onto a lightly floured surface; divide into 20 piecess. Shape each piece into a roll. 4. Place 2" apart on prepared baking sheets. Cover and let rise until doubled, about 30 min. Bake at 375F for 14 - 16 min. or until golden brown. Remove to wireracks. Yield: 20 rolls Source: "Fall Baking, Nov 2009, tasteofhome.com" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 142 Calories; 3g Fat (17.3% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : On Friday nights, my daughters and I try new recipes. Two of my daughters have herb gardens, so we like to experiment with different herbs. This recipe for sage rolls is one we really like. Harriet Stichter --------------- END bread-bakers.v114.n042 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved