Date: Tue, 26 Jan 2016 09:58:30 GMT -------------- BEGIN bread-bakers.v116.n001 -------------- 001 - Reggie Dwork Subject: I'm back Date: Mon, 25 Jan 2016 02:53:37 -0800 Hi everyone. I wanted to let you know that I am back. I didn't expect to be gone so long but I am out of the hospital and doing fine. Thanks to all who sent me get well wishes. I really appreciate them. Reggie --------------- MESSAGE bread-bakers.v116.n001.2 --------------- From: Jeff Dwork Subject: digest numbering error Date: Tue, 26 Jan 2016 01:46:01 -0800 Oops. I sent out the first digest of 2016 with numbers saying it belongs to 2015. So here's the same posts over again but with the right digest numbers. You can discard bread-bakers v115.n046 and keep this one which should be v116.n001. Jeff --------------- MESSAGE bread-bakers.v116.n001.3 --------------- From: Reggie Dwork Subject: Polish Buttermilk Rye Bread Date: Mon, 25 Jan 2016 03:01:32 -0800 * Exported from MasterCook * Bread, Polish Buttermilk Rye Recipe By : Serving Size : 30 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lukewarm water 1 teaspoon sugar 1 tablespoon instant yeast -- (not rapid rise) 1 1/2 cups buttermilk -- at room temperature 1/4 cup butter -- (1/2 stick), melted 2 teaspoons salt 2 cups rye flour 6 cups all-purpose flour It's the buttermilk in this recipe for Polish Buttermilk Rye Bread that gives it the tang usually associated with rye breads. It takes the labor and time out of creating a sour starter. In a large bowl or bowl or a stand mixer, add all ingredients and mix well. Knead on low 7 min in mixer or 10 min by hand. Transfer to a large greased bowl. Flip the dough to grease the bottom and cover with oiled plastic. Let rise in a warm place until doubled. Heat oven to 400F. Line a large baking pan with parchment paper. Punch down dough and form into 2 oblong or round loaves. Place on prepared pan, cover with oiled plastic and let rise until almost doubled. Brush risen dough with egg whites for a shiny crust or plain water. Make 4 diagonal shallow cuts (use a lame or razor blade) in the dough and bake 25-30 min or until internal temperature on an instant-read thermometer registers 190-195F. Cool on wire racks. Source: "http://easteuropeanfood.about.com/od/polishbreads/r/lightrye.htm" Start to Finish Time: "0:50" T(cook): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 2g Fat (13.6% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 172mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Enjoy this hearty bread with soup, as toast or even in stuffing or sweet bread pudding. --------------- MESSAGE bread-bakers.v116.n001.4 --------------- From: Reggie Dwork Subject: Beaten Biscuits Date: Mon, 25 Jan 2016 03:16:57 -0800 * Exported from MasterCook * Biscuits, Beaten Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour -- plus more for beating 2 teaspoons salt 3 tablespoons unsalted butter -- cut into small pieces 1/4 cup pure vegetable shortening 1/4 cup milk 1/4 cup ice water Line two baking sheets with the dull side of aluminum foil facing up. Set aside. In the bowl of a food processor, pulse to combine flour and salt. Add butter and shortening, and pulse until the mixture resembles fine meal. With the machine running, pour in milk and ice water through the feed tube. Mix until most of the dough has formed a ball, then continue to process for 2 minutes. Heat oven to 300F, with a rack in the center. Transfer the dough to a lightly floured surface. The dough will appear wet and slick. Sprinkle top of dough lightly with flour. Use a rolling pin to beat across the top of the dough, beating in the flour, until the dough is about 10" long and 1/2" thick in size. Fold up the dough loosely into thirds, sprinkle again with flour, and beat flour in. Stretch out the dough again until it is about 1/4 inch thick. Sprinkle the dough again with flour, and repeat process for about 10 minutes. The dough will become very smooth, and little bubbles will form in it. As the dough is beaten with the flour and folded, very thin layers form in the dough. When the dough is smooth and satiny, roll out until about 3/8" thick. Cut out biscuit rounds with a 1 1/2" biscuit cutter. Transfer the rounds to prepared baking sheets, placing them about 1" apart. Prick each round twice with the tines of a small fork, poking fork all the way down through the dough to the baking sheet. One sheet at a time, bake the biscuits 15 minutes; reduce heat to 200F. Continue to bake until biscuits are golden brown on the bottom but not colored on the top; biscuits will dry out in center as well. Watch carefully, this can take anywhere from 15 to 30 minutes more. The biscuits actually turn a very slight white-pink color when done; they should not be golden or brown on top at all. Continue to sprinkle any remaining dough with flour, and beat and bake any scraps of dough until all the dough has been used. Biscuits freeze well in an airtight container, up to 1 month. Description: "Small and firm, these are really more like soda crackers than flaky doughy biscuits. For best results, bake them in the oven one sheet at a time." Source: "marthastewart.com" S(Internet Address): "http://www.marthastewart.com/319130/beaten-biscuits" Copyright: "MARTHA STEWART LIVING, DECEMBER/JANUARY 1999/2000" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; 2g Fat (51.0% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat. Serving Ideas : They are great with Baked Country Ham. --------------- MESSAGE bread-bakers.v116.n001.5 --------------- From: Reggie Dwork Subject: Asiago-Rosemary-Pepper Bread Date: Mon, 25 Jan 2016 03:20:44 -0800 * Exported from MasterCook * Bread, Asiago-Rosemary-Pepper Recipe By :Julia Dowling Rutland, APRIL 2014 Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 2 teaspoons sugar 1 cup warm water -- (105-110F) 1/4 cup extra virgin olive oil 3 1/4 cups bread flour 1 tablespoon chopped fresh rosemary 1 tablespoon cracked black pepper 1 teaspoon salt 1 1/2 cups shredded Asigo cheese -- or Parmesan cheese 1 large egg -- lightly beaten Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in olive oil. Stir in flour and next 3 ingredients until a soft dough forms. Turn dough out onto a lightly floured surface. Knead in 1 cup cheese; knead 5 minutes or until smooth and elastic. Shape dough into a ball, and place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85F), free from drafts, 45 minutes or until doubled in bulk. Punch dough down. Shape dough into a round loaf, and place on bottom of bread cloche sprinkled with flour. Cover with bread cloche dome lid. Let rise 25 minutes. Preheat oven to 450F. Cut 3 or 4 (1/4" wide) slices into top of loaf. Combine egg and 1 tablespoon water; brush on top of dough. Sprinkle loaf with remaining 1/2 cup cheese. Bake, covered with bread cloche dome lid, 45 minutes or until loaf sounds hollow when tapped; letcool. Source: "myrecipes.com" S(Internet address): "myrecipes.com/recipe/asiago-rosemary-pepper-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 8g Fat (27.2% calories from fat); 8g Protein; 42g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 278mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n001.6 --------------- From: Reggie Dwork Subject: Onion Rosemary Bread Date: Mon, 25 Jan 2016 02:57:19 -0800 * Exported from MasterCook * Bread, Onion Rosemary Recipe By :Elizabeth Yetter Serving Size : 8 Preparation Time :2:30 Categories : Bread Bread-Bakers Mailing List Fatfree Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- 95 to 110 F 2 1/4 teaspoons active dry yeast -- (1 pkg) 1/2 teaspoon sugar 1/2 teaspoon salt 1 teaspoon olive oil 2 teaspoons crushed rosemary 1 small yellow onion -- finely chopped 3 cups all-purpose flour -- about Rosemary tastes so good when added to bread doughs. The herb makes a fantastic picnic bread and dinner bread. This recipe for onion rosemary bread can be served warm or cool, or it can be sliced, topped with your favorite hard cheese, and toasted. In large bowl, mix water and yeast. Add sugar, salt, olive oil, rosemary, and onion. Stir. Add 2 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size. Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size Bake bread at 350F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on rack Source: "http://breadbaking.about.com/od/cheeseandvegetablebreads/r/Onion-Rosemary-Bread.htm" Start to Finish Time: "3:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 1g Fat (5.6% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. Serving Ideas : It's also great for grilled cheese sandwiches. --------------- END bread-bakers.v116.n001 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved