Date: Sat, 11 Jun 2016 22:53:25 GMT -------------- BEGIN bread-bakers.v116.n020 -------------- 001 - Sue Prescott Subject: re: Baking at Altitude Date: Sun, 5 Jun 2016 16:59:32 +0000 (UTC) All, I moved from Washington DC to Divide, CO, at 9200 ft. And I've learned a lot about baking here. First, When baking bread I reduce the yeast by 1/3. In Colorado Springs, altitude 6300 ft, a friend reduces the yeast by 1/4. Second, much of the reason for the necessary increase of liquids is that the atmosphere, and therefore, the flour are much dryer. For my yeast breads, I reduce the flour rather than increase the water. And I start with 1/3 less flour and go by feel. For quick breads, doughs and batters, I mix everything in and add water, as necessary. (I also sometimes add an extra egg yolk; it is liquid and adds some fat to help keep the baked goods moister.) Third, speaking of quick breads, generally I just use the next "coarser" flour, 1 for 1. If it calls for cake flour, I use all purpose flour; if it calls for all purpose flour, I use white whole wheat flour. Leavening (not yeast): I usually use the called for amount of baking powder, but reduce the baking soda by 1/4 tsp per tsp called for in the recipe (or sometimes, omit it). And, in cookies, cakes, etc, I reduce the sugar by 1/4 cup per cup called for in the recipe. Finally, these are generalizations. I've had to experiment with all my recipes to find the proper amounts of ingredients. Even the Colorado State Extension Service (considered by many to be the "center of excellence" for high altitude baking) says there are no hard and fast rules or constants for "altituding" recipes. Sue --------------- MESSAGE bread-bakers.v116.n020.2 --------------- From: Debbie Rogers Subject: Sweet Alabama Pecan Bread Date: Mon, 6 Jun 2016 06:58:06 -0400 (EDT) This is more of a dessert but it's called "bread" deb in Georgia Sweet Alabama Pecan Bread Source: justapinch.com 1 cup sugar 1 cup brown sugar 4 eggs beaten 1 cup oil 1 1/2 cups self rising flour 1 tsp vanilla 2 cups pecans finely chopped Preheat oven to 350F. Lightly grease and flour 9x13" baking dish. Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans, then stir until evenly mixed. Spoon into the prepared pan and bake for 30-35 minutes. --------------- MESSAGE bread-bakers.v116.n020.3 --------------- From: Debbie Sultemeier Subject: Pizza Dough Date: Mon, 6 Jun 2016 09:28:36 -0500 Hello. This is my first attempt to post a recipe so I hope it comes out ok. I have been subscribing to the digest for a long time and really enjoy reading and trying the recipes. This is a pizza dough that my husband and I use to make pizza almost every Monday night. The dough is for a deep dish pizza but we usually spread it fairly thin on two large round pizza pans. It also works out well to make half the recipe. 3 + 1/4 cups AP flour (I have also used part whole wheat or part white wheat) 1 + 1/4 cup warm water 2 tsp yeast 2 tsp sugar (or I use honey or agave nectar) 1/2 cup cornmeal 1 tsp salt 1/4 cup corn oil I use a Kitchenaid stand mixer for making the dough. Stir 1/4 cup flour, 1/4 cup water, yeast and sugar together in the mixer bowl. Let the mixture stand for about 15 minutes. Add other ingredients and mix/knead together. Transfer to a greased bowl and cover. I usually let it rise for a few hours on the counter. Then my husband takes over with spreading the dough onto large round pizza pans. He usually bakes the crust by itself first in a 425F oven until the crust is lightly browned. Then he adds the toppings and bakes until the cheese is melted and lightly browned. This is usually around 8 minutes for the crust and another 8 minutes with the toppings but it varies depending on how thick the dough and toppings are. Let cool for a few minutes and then slice and eat. --Debbie Sultemeier --------------- MESSAGE bread-bakers.v116.n020.4 --------------- From: "Jeff Kreitman" Subject: Banana Muffins II Date: Mon, 6 Jun 2016 18:06:39 -0400 Hi Reggie, Thanks for all of your hard work in maintaining this list. It's one of my favorite emails to receive each week! These are my favorite banana muffins to make. You can make them in a 8x4 loaf pan as well but I find the top gets a bit too done for my taste before the center sets. I should probably experiment with lowering the oven temp to fix this but haven't had time. We did a huge cookie donation for the teachers around Christmas time and while they greatly appreciated all of the cookies, this was the only recipe they asked for!! Enjoy, Jeff --------------- MESSAGE bread-bakers.v116.n020.5 --------------- From: Sue Subject: English Muffins Date: Sat, 11 Jun 2016 10:44:24 -0400 (EDT) To me, the advantage of making my own muffins is to be able to customize ("variations"). Sue Basic English Muffin Recipe 3 c unbleached flour, divided (2 cups, 1 cup) 3/4 tsp instant yeast (bread machine yeast) 3/4 tsp salt 1/2 c whole milk, scalded and cooled to warm 3/4 c warm water About 2 T honey 2 T malted milk powder 2-3 T softened butter STEPS 1. Sift 2 c of the flour into a medium bowl. Mix in the salt and yeast. In the mixer bowl, blend the warm water, milk, honey, and malt powder until dissolved. Add the dry ingredients and mix at low-medium speed until it forms a thick batter, scraping the sides of the bowl. 2. Cover the bowl with a plate and set the bowl over a pan of warm (not hotwater for 90 min until bubbly and frothy. 3. Return bowl to mixer and add softened butter and remaining flour. Add more flour if necessary to form a soft dough that is sticky but comes off the beaters and bowl. Knead in mixer for 3-4 minutes. Transfer to a bowl in which the dough can double. Cover and place in the refrigerator overnight. 4. About 1-2 hours before making the muffins, remove the bowl from the refrigerator. Grease 10-12 muffin rings lightly and place on a cookie sheet. Sprinkle corn meal liberally in the bottom of each ring. Break off pieces of dough with a large spoon trying not to compress the dough. Form the dough into fat disks and place a disk in each ring, allow room to double. This amount of dough will make 8 large muffins. 5. Sprinkle corn meal on the top surface of the muffins. Cover the rings with something smooth and place in a warm place to rise about 45-60 min. In the meantime, lightly oil a griddle and preheat to about 325 deg. 6. Transfer the muffins to the griddle still in the rings. Cook 5-6 minutes. They will rise a bit more. After 5 min (not before) remove rings while the muffins are still on the griddle. The sides of the muffins should be reasonably firm. Gently flip the muffins. Cook another 5 min on that side. Cook additional 2-3 min on each side until the muffins are done. Do not overcook. Cool on a wire rack. Variations (add to the dough at step 3 unless otherwise stated) * Raisin: 1/2 c raisins * Cheese and chive: 1/2 c coarsely grated gruyere, 1 tbsp chopped chives * Orange cranberry: 1/2 c craisins and grated rind of a large orange (add rind to the warm liquids in step 1). You can also add 1/4 c chopped toasted walnuts * Whole grain: Substitute 1 c whole wheat flour for AP in step 1 * Cheddar garlic: 1/2 c coarsely grated cheddar (or 1/4 c cheddar powder) and 1 tsp garlic powder --------------- MESSAGE bread-bakers.v116.n020.6 --------------- From: Reggie Dwork Subject: Brooklyn Bagels Date: Thu, 09 Jun 2016 10:56:43 -0700 * Exported from MasterCook * Bagels, Brooklyn Recipe By : Serving Size : 12 Preparation Time :0:40 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fatfree Low-Cal Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- or half whole wheat and half all-purpose 1/2 cup gluten flour -- or all-purpose flour 1 1/2 teaspoons salt 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 cup hot water 1 tablespoon brown sugar -- or barley malt syrup 1/2 cup all-purpose flour 2 quarts water 3 tablespoons brown sugar -- or barley malt syrup The best bagels. In a large bowl, mix together the first three ingredients Then soften the yeast in a small bowl with 1/4 cup water Dissolve malt extract in 1 cup hot water. Let malt mixture cool down to warm. Make a well in the center of the flour mixture. Pour into the well, in this order: Softened yeast mixture, malt water. Stir together until smooth. Beat this dough vigorously to develop the gluten. To make a very stiff dough, gradually add the flour. Turn out on a floured surface and knead for a full 10 minutes Divide dough into 12 equal pieces. Shape each piece into a ball. Cover balls of dough with a cloth and work with one at a time. Place the ball on a very lightly floured surface. Flatten slightly. Poke the center of the ball with a forefinger, going all the way through. Now use the fingers of both hands to gently open up the ring. Try to keep the doughnut-shaped roll you are forming symmetrical. The hole should be about one-third of the bagel's diameter. Place shaped rings on a non-stick baking sheet. Cover and let rise for 15 to 20 minutes. They should not quite double in size. Meanwhile, ready the boiling liquid. In a large pot, heat the water. Stir the malt barley into water. Heat to boiling. Reduce heat and keep regulated to a healthy simmer Preheat oven to 475F. One at a time, slip risen bagels into simmering water. Bagels should float. If they sink, do not worry. They will soon rise to the surface. After about 30 seconds, turn them over. They should remain in the water about 1 minute in all. You may simmer several at a time, but do not crowd them in the pot Remove with a skimmer and place one inch apart on a non-stick baking sheet. Brush bagels with a mixture of 1 egg and 1 tablespoon water. If desired, sprinkle with coarse salt or poppy seeds Bake at 475F. for 10 to 12 minutes, or until well-browned Cool slightly on wire racks. Serve warm. Source: "recipeland.com" S(Internet address): "recipeland.com/recipe/v/brooklyn-bagels-47041" Start to Finish Time: "2:00" T(bake): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; trace Fat (2.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 274mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n020 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved