Date: Sat, 16 Jul 2016 05:00:21 GMT -------------- BEGIN bread-bakers.v116.n025 -------------- 001 - Harold Chapman Subject: Ballymaloe brown bread (v114n024) Date: Sat, 9 Jul 2016 08:56:41 -0400 Beard on Bread (1975) has this as "Myrtle Allen's Brown Bread" but has you warm the bowl and the flour before mixing. Nice to see this no knead recipe return but I wish the older name had been kept. I was going to say honouring the inventor but the recipe may go back much further. I've made this loaf many times using a variety of flours and it has been a favourite of many people who have learned to bake in my kitchen. Harold Chapman Guelph, Ontario --------------- MESSAGE bread-bakers.v116.n025.2 --------------- From: Alison Stanley Subject: Bread baking table for sale Date: Sat, 9 Jul 2016 12:49:30 -0700 Hi there, I don't know how or if this is possible, but I live in Southern California and I have a very nice bread baking table on wheels that is in excellent condition. I bought it at a restaurant supply store when I was at the peak of my bread baking craze. It measures 48 x 30. Well, I have moved on from bread to other culinary adventures and I would like to sell it. Posting it to eBay and Craigslist have not been successful, so I am trying to reach the baking community. I paid $500 for it - really, and I am willing to sell it for $350, but the buyer must pick it up unless he or she wants to pay to have it shipped. Thanks for any help you can offer, Alison Stanley --------------- MESSAGE bread-bakers.v116.n025.3 --------------- From: Reggie Dwork Subject: M'Smen Bread Date: Tue, 12 Jul 2016 15:09:45 -0700 * Exported from MasterCook * Bread, M'Smen Recipe By :Jessamyn Waldman Rodriguez Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Sandwiches Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- 500g, plus more for shaping 1/2 cup semolina flour -- plus 2 tablespoons semolina flour -- 100g total, plus more for shaping 1 1/2 teaspoons kosher salt 1 3/4 cups water -- 400g 2 teaspoons canola oil -- plus 6 tablespoons canola oil -- 95g total, plus more for shaping 6 tablespoons salted butter -- 85g, melted Morocco This is a tender, buttery, flaky bread can be drizzled with honey. It is also called rghaif or mellour and is often served with fresh mint tea and can be used for sandwiches. You can mix and divide the dough up to 8 hrs before shaping allowing ample time for the gluten to relax. Serves 12 (7/18cm) squares Put the flour, semolina, and salt in the bowl of a stand mixer fitted with a dough hook. Add the water and 2 tsp (10g) of the oil and with a mixer on low, mix until everything is well combined, about 2 min. Increase the speed to med and mix until the dough is smooth, shiny, elastic, and pulls away from the sides of the bowl, about 6 min. Generously coat a rimmed baking sheet with oil. Coat a lg, smooth work surface with oil (a granite, stainless steel or Formica countertop is ideal). Transfer the dough to the oiled surface. Using oiled hands, form a ring with your thumb and index finger and use it to squeeze off pieces of the dough into 12 equal balls (each should weigh about 3 oz/85g). Put the balls on an oiled baking sheet and roll them around so that they're coated with oil, but keep the balls separate from one another. Put the entire baking sheet in a lg plastic bag or cover loosely with plastic wrap and let the dough rest at room temp for 30 min. Meanwhile, put the remaining 6T/85g oil in a small bowl and the melted butter and stir to combine. Re-oil the work surface. Working with one piece of dough at a time, use the palm of your hand to flatten the ball and then continue to apply downward pressure with your palm to stretch it out into a rough circle about 10"/25cm across that's so thin it's nearly translucent. Using your hand, cover the surface of the dough with 1T of the butter mixture and then sprinkle with a dusting (about 1 tsp) of semolina. Use a rubber spatula to lightly mark the midline. Fold the top of the dough circle down so that the edge extends about 1/2"/1.5cm beyond the line. Repeat that fold from the bottom so that the two edges overlap the center. Then fold in each of the other sides in the same way to form a 3"/7.5cm square. Transfer the m'smen squares to the oiled baking sheet seam side down and let rest for at least 15 min. Form the remaining breads in the same manner warming the butter mixture if it begins to solidify. Proceeding in the same order in which you formed the breads put each square on a lightly oiled piece of parchment paper and stretch it with your palm until it has slightly more than doubled in size. If they resist stretching, let then rest a bit more before proceeding. Each finished s'men should be a 7"/18cm square. Cut the parchment so that it extends just slightly beyond the square. Do not stack the breads as you stretch them - they will stick together. Heat a large griddle over med-high heat until a drop of water sizzles away almost immediately. You can cook as many s'men at a time as your skillet or griddle will hold. Lay the breads paper side up in the skillet and then peel off the paper as soon as the breads begin to firm; it will come away easily. Cook the s'men until they turn first translucent and then brown in spots 2 to 3 min per side. Transfer to a wire rack while you continue cooking the rest. S'men are most delicious eaten warm, but once cooked, they can be stored for up to 5 days in an airtight container in the refrigerator. They freeze well for up to 3 months. Reheat m'smen for 1 min on each side in a hot dry skillet before serving. Source: "The Hot Bread Kichen Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 301 Calories; 14g Fat (41.6% calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 295mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Fat. Serving Ideas : This is a tender, buttery, flaky bread can be drizzled with honey. --------------- MESSAGE bread-bakers.v116.n025.4 --------------- From: Reggie Dwork Subject: Pecan Currant Batard Date: Wed, 13 Jul 2016 16:21:06 -0700 * Exported from MasterCook * Bread, Pecan Currant Batard Recipe By :Jessamyn Waldman Rodriguez Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup pecan halves -- toasted, (85g) 1 cup dried currants -- (160G) 2 cups bread flour -- plus more for shaping, (635cm) 1 3/4 cups warm water -- plus, (415g) 2 tablespoons warm water 1 tablespoon kosher salt -- plus 2 teaspoons kosher salt 1/4 teaspoon active dry yeast 155 grams Pate Fermentee -- (2/3C) see Note 1 canola oil Makes 2 loaves (8"/20cm) Note 1: Risen and deflated, cut into walnut-sized pieces. See recipe for Pate Fermentee in this digest. This bread is an elegant addition to any cheese board. It gets scored five times on each side in a sort of ladder pattern. Put the pecans and currants in a lg bowl and cover with hot water. Combine the bread floiur and warm water in a stand mixer fitted with a dough hook. Mix on low speed until well combined, about 2 min. Let rest for at least 20 min. Add the salt, yeast, and pate fermentee and mix on low speed to integrate, about 2 min. Increase the speed to med to med-high and mix until the dough is smooth, pulls away from the sides of the bowl (and leaves the sides clean), has a bit of shine, and makes a slapping noise against the sides of the bowl, about 5 mi. You will know the dough is ready when you lightly tug a piece of the dough and it doesn't pull right off - it snaps back. Drain the pecans and currants (discard the soaking liquid) and add them to the dough. Mix on low speed until just combined. Coat the inside of a lg bowl with oil and transfer the dough to it. Cover the bowl with plastic wrap (or put the whole thing into a lg plastic bag) and let stand at room temp until the dough is softer that a firm balloon, is supple, and leaves an indentation when pressed lightly about 2 hrs. Turn the dough out onto a lightly floured work surface and divide it into 2 equal pieces (each weighing about 25oz/720g). Preshape each piece of dough using a loose log roll (see Note below). Let rest for 10 min. Working with one piece at a time (and leaving the other under loose plastic wrap, flatten your dough slightly and reshape using another log roll. Now you want to make your roll look like a batard with rounded ends. There should be one long seam along the bottom of the loaf. Apply slight downward pressure with the pinky sides of your hands to round the ends slightly Repeat the process with the second piece of dough. Line the backs of 2 rimmed baking sheets with parchment and put the loaves, seam side down, on the pans, Put the baking sheets in large plastic bags or cover the loaves loosely with plastic wrap and let them rise until the loaves are soft and plump, about 1 hr. If you touch the loaf lightly, your finger will leave an indentation. Meanwhile, put a pizza stone on the middle rack of the oven and pre-heat to 500F/260C. Set a baking dish in the bottom of the oven. Use a bread lame or very sharp paring knife to score 5 (1 12"/4cm) slashes on each side of one loaf (10 slashes in all). Slide the dough onto the pizza stone in one swift movement. Put 10 ice cubes in the baking dish at the bottom of the oven (this will create steam) and reduce the oven temp to 425F/220C after 10 min. Put the other loaf on the baking sheet, covering tightly, in a cool place Bake until the bread is browned on top, the exposed currants are slightly charred and the loaf sounds hollow when you tap it on the bottom, 20-25 min. Transfer to a wire rack (discard the parchment) to cool completely. Meanwhile, score and bake the second loaf. Store bread that will be consumed within 24 hrs in a paper or cloth bag. After that, store in a plastic bag at room temp. Note: creating the log roll: The log roll is a common shape and is used either as the final shape or as a preshape. Folding the dough over itself a few times creates a taut skin and develops structure and a clean seam. It also helps to make sure your loaves are of uniform density so they rise and bake evenly. Working with one piece of dough at a time, lightly flatten the dough with your hands so it forms a rough rectangle. With the short side facing you, fold the tip of the dough toward you, fold the top of the dough toward its center. Press down with the pads of your fingers to create the "roll". Seal the seam and create a taut surface and tight roll. Fold the new top edge over the center so it aligns with the bottom edge and press this seam down, again being mindful of creating surface tension. There should now only be one seam on one side of your dough. Give it a few rolls on the floured surface so that your folded dough forms a cylinder, the log. The length and height will depend on the amount of dough. Source: "The Hot Bread Kitchen Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 3g Fat (23.5% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 520mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat. --------------- MESSAGE bread-bakers.v116.n025.5 --------------- From: Reggie Dwork Subject: Coconut Buns Date: Wed, 13 Jul 2016 15:56:38 -0700 * Exported from MasterCook * Bread, Coconut Buns Recipe By :Jessamyn Waldman Rodriguez Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- (500g) 1/2 cup sugar -- (100g) 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 8 tablespoons unsalted butter -- at room temp, (115g) 3 large eggs -- beten 1 teaspoon vanilla extract 1 cup unsweetened shredded coconut -- (50g) 1/4 cup raisins -- opt, (35g) 1/2 cup coconut milk -- scant cup, (110g) Note: To make these with fresh coconut, crack open a coconut and strain out the liquid into a food processor. Scrape away the coconut flesh with a spoon and put the coconut into the food processor. Pulse until it is finely chopped. Measure out 1 1/2C/160g of this and use it in the dough in place of both the shredded coconut and coconut milk. These can be made for breakfast or snack in the afternoon. Easy to prepare, these buttery, crumbly buns are reminiscent of scones. They get a double dose of coconut via both coconut milk and shredded coconut. Preheat the oven to 350F/180C. Line a rimmed baking sheet with parchment paper. Put the flour, sugar, baking powder, cinnamon, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed to combine. Stop the mixer and add the butter, eggs, vanilla, shredded coconut, raisins (if using), and coconut milk. Increase the speed to med and mix just until the ingredients come together to form a thick, sticky dough. Let the dough rest in the bowl for 5 min. Using two spoons or lightly floured hands divide the dough into 12 equal portions (each about 3oz/90cm) dropping them evenly spaced onto the parchment-lined baking sheet as you go (as if you were making cookies). Bake until buns are golden brown and your kitchen smells like a toasted coconut, 30-35 min Transfer the buns to a wire rack to cool for at least 15 min before eating. Serve warm or at room temperature. Store any leftovers in an airtight plastic bag at room temp for up to a couple of days. Source: "The Hot Bread Kitchen Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 328 Calories; 14g Fat (38.1% calories from fat); 7g Protein; 45g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 143mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n025.6 --------------- From: Reggie Dwork Subject: Pate Fermentee (Ingredient) Date: Wed, 13 Jul 2016 16:03:26 -0700 * Exported from MasterCook * Pate Fermentee Recipe By :Jessamyn Waldman Rodriguez Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lukewarm water -- plus, (120g) 1 teaspoon lukewarm water 2/3 teaspoon active dry yeast 1 1/3 cups bread flour -- plus, (180g) 1 tablespoon bread flour 1 teaspoon kosher salt Makes about 1 1/2C/300g, risen and deflated Pate Fermentee is an ingredient in many recipes for lean and enriched doughs. You need to make it 8-24 hrs before you bake your bread. This extra step extends fermentation time and allows you to achieve a light, flavorful loaf with less yeast. This does not impart a sour flavor to the bread, instead it adds depth of flavor and extends the shelf life of your bread. If you make bread often you can save the trimmings from lean doughs to use in your Pate Fermentee. Many breads you already make, you will mix a batch of the Pate Fermentee the day before, then refrigerate it until you are ready to bake. Put the water and yeast in the bowl of a stand mixer fitted with a dough hook, then add the flour and salt. Mix on low speed for 2 min until combined into a shaggy dough. Cover the bowl with plastic wrap and let stand at room temp for 30 min. Refrigerate the mixture for a minimun of 8 hrs and a maximum of 24. (There is no need to return it to room temp before using.) If you're measuring the Pate Fermentee rather than weighing it, be sure to defate it with a wooden spoon or with floured fingertips before measuring. Source: "The Hot Bread Kitchen Cookbook" Yield: "300 grams" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 698 Calories; 3g Fat (4.3% calories from fat); 24g Protein; 140g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1889mg Sodium. Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v116.n025.7 --------------- From: Reggie Dwork Subject: Banh Mi Baguettes Date: Wed, 13 Jul 2016 16:14:09 -0700 [[Editor's note: despite the spelling in the original book, the correct spelling is 'banh' (bread in Vietnamese), not 'bahn'. See v116n026 for more comments.]] * Exported from MasterCook * Bread, Banh Mi Baguettes Recipe By :Jessamyn Waldman Rodriguez Serving Size : 5 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Sandwiches Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour -- (380g) 1 cup water -- minus, (210g) 1 tablespoon water 205 grams Pate Fermentee -- (3/4C+2T) see Note 1 1 tablespoon kosher salt 1/2 teaspoon active dry yeast 1 1/2 tablespoons unsalted butter -- at room temperature canola oil Makes 5 (roughly 10"/25cm) loaves Enough for 5 large sandwiches Note 1: Risen and deflated, cut into walnut-sized pieces. See recipe for Pate Fermentee in this digest. Adding butter to a classic baguette dough gives it a flaky crust, which give these sandwich-friendly breads the same satisfying mouthfeel of a baguette. Combine the flour and water in a stand mixer fitted with a dough hook. Mix on low speed until combined, 1-2 min. Let rest for 20 min to hydrate the flour. Add the Pate Fermentee, salt, yeast, and butter. Mix on low speed until all of the ingredients are combined, just 1-2 min. Increase the speed to med to med-high and mix until the dough is smooth, pulls away from the sides of the bowl (and leaves the sides clean), has a bit of shine and makes a slapping noise against the sides of the bowl, 4-6 min. Do the windowpane test to check to see if the gluten is fully developed. Coat the inside of a large bowl with oil and transfer the dough to it. Cover the bowl tightly with plastic wrap (or put the whole bowl into a large plastic bag) and let stand at room temperature until it is puffy and soft about 2 hrs. Line the undersides of 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured surface. Divide it into 5 equal pieces (each weighing about 6oz/165g). Working with one piece of dough at a time, form a log roll. Then roll each piece of dough into a cylinder measuring about 7"/17.5cm long. The ends should not be tapered. Put the loaves on the baking sheets at least 2"/5cm apart. Cover the loaves with plastic wrap and let them stand until they're soft and supple, and hold indentations when pressed lightly, about 2 hrs. Meanwhile, put a pizza stone on the middle rack of the oven and preheat to 500F/260C. Set a baking dish in the bottom of the oven. Using a bread lame or sharp paring knife, slash each loaf three times across the top. Put the breads from one baking sheet on to the pizza stone in one swift movement, letting the parchment slide off the sheet and onto the stone. Put 10 ice cubes in the baking dish at the bottom of the oven (this will create steam) and reduce the oven temperature to 450F/235C. Bake until the breads are lightly browned on top and sound hollow when you tap them on the bottom, 12-16 min. Transfer to a wire rack to cook completely and discard the parchment paper. Meanwhile, bake the remaining loaves in the same manner. Store bread that will be consumed within 24 hrs in a paper or cloth bag. After that, store in a plastic bag at room temp. Source: "The Hot Bread Kitchen Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 5g Fat (11.4% calories from fat); 13g Protein; 79g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 1390mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- END bread-bakers.v116.n025 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved