Date: Mon, 26 Oct 2015 03:03:44 GMT -------------- BEGIN bread-bakers.v115.n042 -------------- 001 - Reggie Dwork Subject: Chinese BBQ Pork Buns (Cha Siu Bao) Date: Thu, 22 Oct 2015 22:34:07 -0700 [[Editor's note: Milk Bread recipe referenced here appears elsewhere in this digest.]] * Exported from MasterCook * Rolls, Chinese BBQ Pork Buns (Cha Siu Bao) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Asian Breads/Muffins/Rolls Meats Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/3 cups bread flour -- or all purpose flour 2/3 cup water 1 1/3 cup milk -- divided 1/3 cup sugar 1 teaspoon salt 4 teaspoons instant yeast 2 eggs 4 tablespoons melted butter egg wash: 1 egg -- beaten with 1 tablespoon milk 1 tablespoon sesame seeds -- (optional) 2 tablespoons oil 1/2 cup finely chopped shallots -- or red onion 2 tablespoons sugar 1 1/2 tablespoons soy sauce 2 tablespoons oyster sauce 1 1/2 tablespoon sesame oil 1 tablespoon dark soy sauce 3/4 cup chicken stock 3 tablespoons flour 2 cups diced Chinese roast pork -- (cha siu) UPDATE: You can still use this recipe for the bread dough, but you also have the option to use our new Milk Bread recipe, which is considerably easier (and, truth be told, softer). As is the case with both dough recipes, you can fill the dough with filling after it's proofed once, and then let them rise a second time after they've been filled. In a medium saucepan, mix 1/3 cup flour with 2/3 cup water and 1/3 cup milk until the flour is dissolved. Put the pan over medium heat and stir constantly until the mixture resembles a thick paste, about 3-5 minutes. Set aside. In a large mixing bowl, combine 5 cups of flour, sugar, salt, and yeast. Add the flour paste (tangzhong), 1 cup milk, 2 eggs, and melted butter. Stir together to form a soft dough, and knead (by hand or with the dough hook attachment of your mixer) for 15-20 minutes. Form the dough into a ball and place into a lightly greased bowl. Cover with a damp cloth, and let rise for 1 hour. While that's happening, make the meat filling. Heat 2 tablespoons oil in a wok over medium high heat. Add the onion and stir-fry for 2 minutes. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. After it has risen, separate the dough into 16 equal pieces. Shape each piece into a small circle, where the center is slightly thicker than the edges. Fill each with meat filling, and crimp them closed, making sure they're tightly sealed. Lay them out seam side down on baking sheets lined with parchment paper, and let rise for another hour. Preheat the oven to 400F (200C) Brush with egg wash, sprinkle with sesame seeds (if using). Put them in the oven and immediately turn the oven down from 400 degrees (about 200 degrees C) to 350F (about 175C). Bake for about 25 minutes, or until golden brown. S(Internet Address): "http://thewoksoflife.com/2014/02/chinese-bbq-pork-buns-cha-siu-bao/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 327 Calories; 11g Fat (31.6% calories from fat); 13g Protein; 43g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 477mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n042.2 --------------- From: Reggie Dwork Subject: Chinese Milk Bread Date: Fri, 23 Oct 2015 16:45:18 -0700 * Exported from MasterCook * Bread, Chinese Milk Recipe By : Serving Size : 11 Preparation Time :3:00 Categories : Asian Breads/Muffins/Rolls Low Fat Meats Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup heavy cream -- (at room temp) 1 cup milk -- (at room temp), plus 1 tablespoon milk -- (at room temp) 1 large egg -- (at room temp) 1/3 cup sugar 1/2 cup cake flour 3 1/2 cups bread flour 1 tablespoon active dry yeast 1 1/2 teaspoons salt Egg wash: -- whisk together 1 egg -- with 1 teaspoon water Simple syrup: -- (optional) 2 teaspoons sugar -- dissolved in 2 teaspoons hot water In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Use the dough hook attachment, and turn on the mixer to "stir." Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour 1/4 cup at a time until it comes together. If you don't have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes. After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. I proofed the dough in my oven (I had the oven on rapid proof for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5X its original size. In the meantime, grease two baking vessels on all sides with butter. I used a standard loaf pan and a 9" round cake pan. After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. I made a loaf with one half of the dough by cutting it into 3 pieces and placing them in the loaf pan. With the other half of the dough, I cut it into eight equal pieces and rolled them with my hands into 8-inch long pieces. Then I folded each "rope" in half and twisted it 3-4 times. Then, I twisted the entire piece in on itself to make a knot. There's no strictly right or wrong way to achieve the knot. Just make sure that the dough gets twisted in on itself and the you're not pulling ends through the knot. It's should be round in shape with nothing poking out when you're done. Once shaped, let the dough proof for another hour. Preheat the oven to 350F. Brush the risen dough with egg wash. Bake the loaves for 23-25 minutes. Remove from the oven and brush the buns with sugar water to give them a really great shine, sweetness, and color. Source: "/thewoksoflife.com" S(Internet Address): "http://thewoksoflife.com/2015/01/milk-bread-2/" Start to Finish Time: "3:35" T(Cook Time): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 8g Fat (25.1% calories from fat); 8g Protein; 44g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 322mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n042.3 --------------- From: Reggie Dwork Subject: Chocolate Graham Crackers Date: Sat, 24 Oct 2015 20:58:12 -0700 * Exported from MasterCook * Bread, Chocolate Graham Crackers Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Chocolate/Cocoa Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Unbleached All-Purpose Flour -- King Arthur Flour, (2 oz) 3/4 cup Whole Wheat Flour -- Traditional or White Whole Wheat, King Arthur, (3 3/4 oz) 1/2 teaspoon salt 1/2 cup Dutch-process cocoa powder -- (1 1/2 oz) 1 1/4 cups confectioner's sugar -- (5 oz) 1 teaspoon baking powder 1/2 cup unsalted butter -- (1 stick, 4 oz) 2 tablespoons honey -- (1 1/2 oz) 2 tablespoons cold milk -- (1 oz) If you like graham crackers, you'll love homemade graham crackers; their taste and texture goes a step beyond store-bought, from "Hmmm, good", to "WOW!" Crisp and light, these deep chocolate graham crackers are yummy spread with Marshmallow Fluff(r) and peanut butter; they also make a wonderful crust for chocolate cream pie. Preheat your oven to 325F. Cut out two sheets of parchment as large as your cookie sheets. In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly. In a separate bowl, combine the honey and milk, stirring until the honey dissolves. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary. Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth. Divide the dough in half. Work with half the dough at a time, keeping the remaining dough covered Transfer one piece of dough to a piece of parchment. Roll it into a rectangle a bit larger than 10 x 14"; the dough will be about 1/16" thick. Trim the edges and prick the dough evenly with a dough docker or fork. Repeat with the remaining dough and parchment. Place the rolled-out dough pieces, on their parchment, onto baking sheets Bake the crackers for 15 min, or until you begin to smell chocolate. Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife. Transfer them to a rack to cool. Store the cooled crackers tightly wrapped. Yield: thirty-two 3 1/2 x 2 1/2" crackers. Serving Serving: (1 cracker, 17g) S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 3g Fat (40.3% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n042.4 --------------- From: Reggie Dwork Subject: George's Light Rye Date: Sat, 24 Oct 2015 21:03:34 -0700 * Exported from MasterCook * Bread, George's Light Rye Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 2 1/2 cups warm water -- (just barely warm to the touch) 2/3 cup molasses 5 cups bread flour 2 cups rye flour 1 tablespoon salt 1/4 cup vegetable oil 1/4 cup cocoa powder 2 Tbsp caraway seeds -- (optional) Dissolve the yeast in the warm water with the molasses. Put yeast mixture into a large metal bowl. Add caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of baking flour, mixing into the yeast mixture after each addition with a wooden spoon. Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard to mix it with the wooden spoon. At that point, spread a half cupful of flour onto a large, clean, flat surface and put the dough onto the surface. Knead the dough by pressing down with the heel of your hand, stretching it, turning the dough a quarter-turn, pulling the dough back toward you and then pressing and stretching again. Knead additional bread flour into the dough until it reaches the right consistency. Knead for 5-7 minutes, or until the dough is smooth and elastic. Spread some vegetable oil around a large bowl and place the dough in it, turning it so it gets coated in the oil. Cover the bowl with plastic wrap or a damp cloth. Let rise at room temperature until it has doubled in size, about an hour and a half. Gently press down on the dough so some of its air is released. Knead the dough a few turns and then divide it by cutting it in half with a sharp knife. Shape each half into loaf. Place dough loafs into either oiled bread loaf pans, or onto a flat baking sheet or peel that has been sprinkled with corn meal, depending if you want to cook the loaves in pans or directly on a baking stone. Cover with plastic or a damp cloth. Let rise again, this time not doubling in volume, but rising by about half of its volume, about 45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf pan if using a loaf pan. If you are using a baking stone, place the stone in the oven. Preheat oven to 350F for at least half an hour before baking. If baking on a stone, score the dough a few times on the top of the dough right before putting it in the oven. Put dough in the oven. If you have a mister, mist the dough with a little water the first 10 minutes of baking. Bake for 40-50 minutes, or until done. The bread should sound hollow when tapped. Makes 2 loaves Source: "simplyrecipes.com" S(Internet Address): "http://www.simplyrecipes.com/recipes/georges_light_rye_bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 366 Calories; 6g Fat (15.2% calories from fat); 9g Protein; 69g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 544mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n042.5 --------------- From: Reggie Dwork Subject: Chocolate Bread #1 Date: Sat, 24 Oct 2015 21:15:08 -0700 * Exported from MasterCook * Bread, Chocolate #1 Recipe By :Paula Deen Serving Size : 36 Preparation Time :0:00 Categories : Bread Chocolate/Cocoa Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Butter -- for pans 2 1/4 cups all-purpose flour 2 cups sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups milk 1 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 2 cups semisweet chocolate chips 1 1/2 cups chopped pecans Chocolate Butter: -- recipe follows 1/2 cup butter -- softened 2 tablespoons hot fudge topping Preheat oven to 325F. Butter and flour (2) 9 by 5" loaf pans. In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Shield the bread with aluminum foil to prevent excess browning. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack. Serve with rich Chocolate Butter, if desired. In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving. Recipe courtesy of Paula Deen (PD, pg. 100) S(Internet Address): "http://www.foodnetwork.com/recipes/paula-deen/chocolate-bread-recipe.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 16g Fat (55.3% calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v115.n042 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved