Date: Mon, 18 May 2015 07:16:24 GMT -------------- BEGIN bread-bakers.v115.n019 -------------- 001 - Jeff Dwork Subject: Dill Pickle Bread followup Date: Sun, 17 May 2015 23:56:09 -0700 We made the dill pickle bread from bread-bakers v115.n015 on Apr 21 - see followup in v115.n016. We stored it in a snap-lid container. We just finished the last slices today, May 17! Pickle juice is an excellent anti-mold agent. Jeff --------------- MESSAGE bread-bakers.v115.n019.2 --------------- From: Jeff Dwork Subject: bread-bakers archive search Date: Mon, 18 May 2015 00:04:19 -0700 You can search the bread-bakers digest archives using google search. It's not as nice as the atomz search page we had before, but it's the best we can do at this point. Enter your search terms in the google search box and follow them with site:bread-bakers.com/archives/digests You can search for an exact phrase by enclosing it it double quotes "pickle bread" site:bread-bakers.com/archives/digests There are other operators that you can use to control the search. See for details. Jeff --------------- MESSAGE bread-bakers.v115.n019.3 --------------- From: "Ruthie G" Subject: Re: oatmeal pecan loaf Date: Mon, 11 May 2015 12:11:07 -0500 That oatmeal Pecan loaf sounds so good I just loaded up my machine. --------------- MESSAGE bread-bakers.v115.n019.4 --------------- From: Reggie Dwork Subject: Gluten-Free Oatmeal Molasses Rolls Date: Thu, 14 May 2015 10:36:12 -0700 * Exported from MasterCook * Rolls, Gluten-Free Oatmeal Molasses Recipe By :Cafe Johnsonia Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup gluten-free oats 1 cup milk chocolate -- (dairy or non-dairy is fine) 1/2 oz Red Start Active Dry Yeast 6 Tablespoons warm water -- (110F) 1/2 teaspoon sugar 3 2/3 cups gluten-free all-purpose flour mix -- (see below) 4 Tablespoons melted butter -- pure non-hydrogenated vegetable shortening, or flavorless oil 1/3 cup unsulphured molasses 1/4 cup packed brown sugar 2 large eggs -- lightly beaten Oil -- for pan and tops of rolls GF flour mix: 1 1/3 cups teff -- buckwheat, sorghum, or millet flour 1 cup white rice flour -- or brown 2/3 cup tapioca starch 1/3 cup sweet rice flour -- (mochi flour) 1/3 cup potato starch 1 1/2 teaspoons xanthan gum 1 1/2 teaspoons salt Notes -For a prettier presentation, brush the tops of the rolls with melted butter as they come out of the oven. -Before baking, a sprinkling of more gluten-free oats can be added to the tops as well. Disclosure: This recipe was developed in partnership with Red Star Yeast. Place the oats and milk in a microwave safe bowl. Cook for 2-3 minutes, or until most of the milk is absorbed. Let stand for 5-10 minutes to cool. Meanwhile, in another bowl, dissolve yeast in warm water. Stir in sugar and let stand for 5-10 minutes, or until foamy. Sift or whisk together the flours, starches, xanthan gum, and salt. Set aside. Place the soaked oats, eggs, molasses, melted butter (or shortening), and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Turn mixer on to low speed and mix well. Add the yeast, and mix again on low until combined. With the mixer still on low speed, add half of the gluten-free flour mix. Stop mixer and scrape down sides. Turn mixer on to low and add the rest of the flour. The dough will be very, very sticky. Turn the mixer onto medium-high speed and mix for 3-5 minutes. Remove bowl from mixer and scrape down the sides. Let stand for a few minutes. The dough will thicken during this time. Lightly coat the inside of a large mixing bowl with oil. Transfer the dough to the bowl and turn it over to so all of the dough's surface is coated with the oil. Cover with plastic wrap and let rise in a warm place for one hour. It will not double in size, but it will rise up quite a bit. Oil a 9 X 13" baking pan. Using oiled hands, form the dough into rounds about the size of a mandarin orange. Be careful not to squish the dough down too much as the rolls are being formed.The dough will be very soft and sticky. Use a little more oil as needed. Arrange in five rows of three for larger rolls. For smaller rows, arrange in six rows of three. Cover the pan with plastic wrap and let rise for one hour. Preheat oven to 400F about 20 minutes before the rolls are finished rising. Bake for 20-25 minutes, or until golden on top. Let cool for a few minutes and serve. Rolls are best when warm, but are also good at room temperature. Yield:15-18 S(Internet Address): "http://cafejohnsonia.com/2014/11/gluten-free-oatmeal-molasses-rolls.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 410 Calories; 9g Fat (19.8% calories from fat); 10g Protein; 73g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 284mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n019.5 --------------- From: Reggie Dwork Subject: Butter Crust Sandwich Bread Date: Thu, 14 May 2015 11:25:55 -0700 * Exported from MasterCook * Bread, Butter Crust Sandwich Recipe By :Kathryn Conrad Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sugar 2 1/4 tsp active dry yeast 1 cup warm nonfat milk -- (100 to 110F) 2 tablespoons butter -- melted and cooled, divided 3 1/4 cups all-purpose flour -- divided (about 14 1/2 ozs) 1 teaspoon salt Cooking spray Touch guides you in three ways as you make this bread: Knead the dough until it feels smooth and elastic; press it to see if it has risen enough; and then tap the baked loaf to determine if it has finished baking. Serve toasted with preserves, or use for sandwiches. Boost your fiber intake by using whole wheat flour instead. Fiber helps aid in digestion. Serve as toast or with sandwiches with this preservative-free bread. Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Stir in 1 tablespoon butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 7" rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4 1/2" loaf pan coated with cooking spray. Lightly coat surface of dough with cooking spray, and cover; let rise in a warm place (85F), free from drafts, 30 minutes or until doubled in size. Preheat oven to 400F. Uncover loaf; drizzle surface of loaf with remaining 1 tablespoon butter, gently spreading with a pastry brush. Cut a (1/4-inch-deep) slit lengthwise down center of loaf using a sharp knife.Bake at 400F for 30 minutes or until the bread is browned on bottom and sounds hollow when tapped. Cool on wire rack. Makes: 1 loaf; 10 servings (serving size: 1 slice) Source: "Cooking Light // MYRECIPES.COM" S(Internet Address): "http://www.health.com/health/recipe/0,,10000001160585,00.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 3g Fat (13.8% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 250mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n019.6 --------------- From: Reggie Dwork Subject: Bread Machine Hawaiian Bagels Date: Thu, 14 May 2015 12:24:10 -0700 * Exported from MasterCook * Bread Machine Hawaiian Bagels Recipe By :The Best Bagels Are Made at Home by Dona Z. Meilach Serving Size : 15 Preparation Time :0:10 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 1 teaspoon coconut extract -- optional 1 Tablespoon olive oil 2 Tablespoons honey -- or malt powder or sugar 1 teaspoon salt 3 1/3 cups bread flour 1 Tablespoon wheat gluten -- optional 2 teaspoons yeast 1/2 cup dried pineapple -- diced 5/8 cup dried coconut -- shredded or flaked Plan ahead to allow for rising time. Place ingredients in the bread machine in the order listed. Add the pineapple and coconut 5 minutes before the end of the kneading phase or work into the dough before shaping. Use the dough setting. Or stop the machine after the rises. Prepare the baking sheets or use nonstick sheets. Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18". Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again in a draft free location. This rise can be anywhere from 20 minutes to 4 hours. Fill a 4 to 6 qt soup pot with water 3 to 4" deep. You can add 2 tablespoons of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling. Preheat the oven to 400F. Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a time so they don't crowd. Simmer each side for a minute and return to the baking sheet. Add glazes or toppings as desired. Bake just below the middle of a preheated 400F oven for 20 to 25 minutes, but begin checking at 15 minutes. These are best eaten while they are still warm. Pre-slicing is suggested prior to freezing. Yield: about 15 bagels. The Best Bagels Are Made at Home by Dona Z. Meilach (Bristol Pub Enterprises) Reprinted with permission. Description: "Whip up these Hawaiian-inspired bagels in the breadmachine. They are flavored with pineapple and coconut." Source: "about.com" S(Internet Address): "http://homecooking.about.com/od/breadrecipes/r/blbread87.htm" Yield: "15 bagels" Start to Finish Time: "0:40" T(Cook Time): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 3g Fat (15.8% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 156mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n019.7 --------------- From: Reggie Dwork Subject: Skillet Bread Date: Thu, 14 May 2015 12:41:08 -0700 * Exported from MasterCook * Bread Skillet Recipe By : Serving Size : 4 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- plus more for surface 2 1/4 teaspoons active dry yeast -- or 1 envelope coarse salt 1 1/2 cups warm water 1 tablespoon extra virgin olive oil -- plus more for the bowl Combine flour, yeast, and 1 tablespoon salt in a bowl. Gradually pour in oil, then water, and mix until dough comes together. Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Shape dough into a ball, and transfer to a lightly oiled bowl. Let stand, covered with a towel, in a warm place until doubled in volume, about 1 hour. Roll out dough to a 6-by-12" rectangle (about 1/4" thick) on a lightly floured surface. Cut dough into nine 2-by-4" rectangles. Transfer to a floured surface. Let stand, covered with a kitchen towel, in a warm place until doubled in volume, about 1 hour. Heat a cast-iron skillet set over a campfire or on a medium-high grill. Working in batches, cook rolls until puffed and undersides are browned, about 5 minutes. Flip, and cook until undersides are browned, about 5 minutes more. Source: "marthastewart.com" Start to Finish Time: "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 492 Calories; 5g Fat (8.8% calories from fat); 14g Protein; 96g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v115.n019.8 --------------- From: Reggie Dwork Subject: Cranberry-Hazelnut Bread Date: Thu, 14 May 2015 12:48:50 -0700 * Exported from MasterCook * Bread, Cranberry-Hazelnut Recipe By :Charlyne Mattox Serving Size : 8 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hazelnuts 2 tablespoons unsalted butter -- melted, plus more for the pan 1 1/2 cups all-purpose flour -- spooned and leveled 1/3 cup granulated sugar 1/4 cup packed light brown sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 1/2 cup whole milk 2 large eggs 1 tablespoon finely grated orange zest 1/2 teaspoon pure vanilla extract 1 1/2 cups fresh cranberries -- or frozen Heat oven to 350F. Spread the hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins (discard the skins); coarsely chop. Butter an 8 1/2 by 4 1/2" loaf pan. In a medium bowl, whisk together the flour, sugars, baking powder, and salt. In a small bowl, whisk together the butter, milk, eggs, orange zest, and vanilla; add to the flour mixture and mix until just combined (do not overmix). Fold in the hazelnuts and cranberries. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes (tent with foil if the top browns too quickly). Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely. Source: "Real Simple, November, 2011" Start to Finish Time: "2:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 318 Calories; 16g Fat (43.6% calories from fat); 7g Protein; 39g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 330mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n019.9 --------------- From: Reggie Dwork Subject: Cranberry-Orange Bread Date: Thu, 14 May 2015 12:49:26 -0700 * Exported from MasterCook * Bread, Cranberry-Orange Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread Bread-Bakers Mailing List Desserts Fruit Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbs. unsalted butter -- softened 2 cups unbleached all-purpose flour -- (9 oz) plus more for the pan 3/4 cup granulated sugar 1 Tbs. baking powder 3/4 tsp. table salt 1 1/4 cups frozen cranberries -- fresh or thawed, halved if large 1 cup buttermilk 2 large eggs -- at room temperature 1 tsp. pure vanilla extract 1 1/2 Tbs. finely grated fresh orange zest 1 ounce unsalted butter -- (4 oz) melted and cooled 1 1/2 cups confectioner's sugar -- (4 oz) sifted if lumpy 4 tsp. orange juice -- more as needed Position a rack in the lower third of the oven and heat the oven to 350F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2" or 9 x 5") loaf pan, tapping out any excess flour. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the cranberries. In a medium bowl, combine the buttermilk, eggs, vanilla, and orange zest. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended. Scrape the batter into the prepared pan and spread evenly. Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. In a small bowl, stir the confectioners' sugar and the orange juice until smooth, adding more juice, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days. S(Internet Address): "http://www.finecooking.com/recipes/cranberry-orange-bread.aspx" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 3g Fat (15.6% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 226mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- END bread-bakers.v115.n019 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved