Date: Mon, 25 Jul 2016 07:52:28 GMT -------------- BEGIN bread-bakers.v116.n026 -------------- 001 - Jeff Dwork 006 - Reggie Dwork Subject: Corrections Date: Sun, 17 Jul 2016 23:25:40 -0700 In last week's digest (v116n025) there are two changes. The version on the website is correct. In Harold's comment on the Ballymaloe brown bread, I included a reference to the original. I typed 'v114n024', it should be 'v116n024'. The name of Vietnamese baguettes is spelled 'banh', meaning bread, not 'bahn', despite what the author of the cookbook thinks. See Anna's comments elsewhere in this digest for more on this recipe. Jeff --------------- MESSAGE bread-bakers.v116.n026.2 --------------- From: Anna Nguyen Subject: Re: Bahn Mi Baguettes Date: Sat, 16 Jul 2016 23:24:45 -0500 First, for the love of wheat, it's "banh mi" not "bahn mi"! The pronunciation may SOUND like "bahn", and there may be a zillion instances of it spelled "bahn", but I can assure you that "bahn" is wrong and that it's "banh". Second, search around for recipes for baking banh mi. There are a non-trivial number of banh mi recipes calling for rice flour or for a paste of cooked rice and water. I used to think that rice anything can't possibly work in baking any kind of bread but I have baked banh mi with rice paste added and the result is surprisingly light and airy and thin (but crispy) crusted, as "authentic" banh mi should be. Third, this recipe SEEMS a little short on water. If anybody try this recipe, I'd be interested in knowing how the crumb turns out, whether it'd be more "hearty" than the usual banh mi. Anna Nguyen --------------- MESSAGE bread-bakers.v116.n026.3 --------------- From: Megan Lee Subject: Sourdough Pita Date: Sun, 17 Jul 2016 22:50:01 -0400 I only use this recipe for my pita bread nowadays. I use freshly-ground whole wheat, and skip the honey. I usually divide the dough after the first rise, then rest the balls before rolling out, instead of what she suggested. They do well in the oven at a high heat (~ 450F) as well, but it's so hot these days that stovetop is probably the better option! I've also made these with spelt flour with great results. I hope you will enjoy this recipe, because I do! From: Bint Rhoda's Kitchen - http://bintrhodaskitchen.blogspot.com/2013/02/sourdough-pita-bread-or-khubiz-arabi.html Khubiz Arabi Yield: 8-10 loaves 2 cups whole wheat flour - I prefer white whole wheat for a softer texture 1 tablespoon honey 1 1/2 teaspoons salt 1/2 cup sourdough starter, freshly fed and bubbly 3/4 - 1 cup water or whole milk, for a softer dough Mix together flour and salt. Add in sourdough starter, honey, and salt and begin to stir, adding in water a little bit at a time. The amount of liquid will depend on the hydration level of your starter. Knead until soft and elastic. Place in a greased bowl, turning dough to coat and allow to rise until double in volume. Alternatively, you can use the dough setting on your bread maker, and check to make sure that the dough forms well, adding water or flour as needed. To form loaves: Heat a cast iron griddle over medium heat. Punch down dough and divide into pieces the size of a lime. Roll each piece into a very thin circle, really, as thin as you can. Flour is your friend - use a well-floured surface and keep your rolling pin coated in flour. If they resist formation, let them rest a second time for 5-10 minutes. Don't worry if they are not perfect - this take a little practice. But the thinner you roll out the loaves, the more likely they are to form pockets, so do take the time to roll them out as much as you can. Place the loaves on a well-floured surface so that they do not stick and cover with damp towels. Allow to rest 5-10 minutes. They will not actually rise. I find that by the time you have rolled out a few of them, you can throw a few onto your griddle. Very gingerly, pick up a loaf and place it on the griddle. Any pressure on the loaf will prevent it from puffing up and forming a pocket. After a few minutes, steam will build up inside of the loaf and the loaf will puff and form a pocket. It is a beautiful thing! Flip and wait another minute or two. Each loaf should take 3-5 minutes to cook. Even if it doesn't puff, the bread is still absolutely delicious. theabcchef.com <-Visit my food blog, if you please! --------------- MESSAGE bread-bakers.v116.n026.4 --------------- From: Bonni Brown Subject: Kale Onion Cheddar M'smen Date: Mon, 18 Jul 2016 15:08:00 -0400 There is another recipe in the book _Hot Bread Kitchen_ for filled M'smen using kale, onion & cheddar. I used spinach, onion & feta. The final product is very thin so a small amount of filling goes a long way. Delicious! [[Editor's note: we'll check into this for next week]] --------------- MESSAGE bread-bakers.v116.n026.5 --------------- From: Reggie Dwork Subject: Moroccan Ksra Bread Date: Sun, 24 Jul 2016 18:29:56 -0700 This bread is **wonderful**!! It has sesame seeds on top but if you want them to stay on when you remove it from the oven be sure to press them into the top before you put it into the oven. Or you could consider using an egg wash. Ours fell off (LOL) but it still tasted great. The recipe calls for using two baking sheets, but it worked fine on a single 11" x 17" pan. We dissolved the sugar and salt in the water before adding the flours rather than putting them on top. This is our usual bread machine method. This recipe would probably work if baked in the bread machine. In our 2 lb horizontal Zo we would have to double the recipe to bake it in the machine - the dough ball would be too small otherwise. * Exported from MasterCook * Bread, Moroccan Ksra Recipe By :Jennie Shapter Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread Machine Fatfree Hand Made Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water 2 1/4 cups unbleached white bread flour 2/3 cup semolina flour 1 teaspoon anise seed 1 1/2 teaspoons salt 1/2 teaspoon granulated sugar 1 teaspoon rapid rise active dry yeast olive oil -- for brushing sesame seeds -- for sprinkling Morocco This bread is **wonderful**!! This leavened flatbread is made with semolina and spiced with anise seed. It is a traditional accompaniement to tangine, a spicy Moroccan stew but is equally good with a salad, cheeses or dips. It can be served warm or cold. Prep: 2 hr Cook: 20 min Ready In: 2 hr 20 min Pour the water into the bread machine pan. Reverse the order in which you add the liquid and dry ingredients if necessary. Add the flour, semolina and aniseed, covering the water. Place the salt and sugar in separate corners. Make an indentation in the flour; add the yeast. Set the machine to the dough setting; use the basic dough setting if available. Press Start on your bread machine, then lightly flour two baking sheets. When the cycle has finished, place the dough on a lightly floured surface. Punch the dough down gently, shape into two balls, then flatten into 3/4" thick disks. Place each dough disk on a baking sheet. Cover the dough disks with oiled plastic wrap and set aside to rise for 30 min, or until doubled in bulk. Preheat the oven to 400F. Brush the top of each piece of dough with olive oil and sprinkle with sesame seeds. Prick the surface with a skewer. Bake for about 20-25 min, or until the ksra are golden and sound hollow when tapped underneath. Turn out onto a wire rack to cool. Variation: Replace up to half the white bread flour with whole wheat bread flour for a nuttier flavor. Source: "Bread Machine Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; trace Fat (4.1% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 230mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n026.6 --------------- From: Reggie Dwork Subject: Bread Machine Apple Onion Rye Date: Sun, 17 Jul 2016 15:06:48 -0700 * Exported from MasterCook * Bread Machine Apple Onion Rye Recipe By :Madge Rosenburg Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Grains Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active dry yeast 1 3/4 cups Bread flour -- Plus 2 Tbsp Bread flour 1 1/2 C Rye flour 1/3 C Cracked wheat 1 1/2 Tsp Sugar 1 1/2 Tsp Salt 1 1/2 Tsp Caraway Seed 2 cloves Garlic -- Minced 1 Med Onion -- Minced 1 Lg Apple -- Chopped 3 Tbsp Unsalted butter 1/2 C Water Add all the ingredeints in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let loaf cool completely before slicing. Source: "Best Bread Machine Cookbook Ever" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 3g Fat (18.5% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n026.7 --------------- From: Reggie Dwork Subject: Scottish Morning Rolls Date: Sun, 17 Jul 2016 15:09:13 -0700 * Exported from MasterCook * Rolls, Scottish Morning Recipe By :Christine Ingram and Jennie Shapter Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Ethnic Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unbleached all-purpose flour -- (450g), plus extra 2 teaspoons salt -- (10ml) 3 3/4 teaspoons active dry yeast -- (11g) 2/3 cup lukewarm water -- (150ml) 2/3 cup lukewarm milk -- (150ml) 2 tablespoons milk -- for glazing, (30ml) Scotland These rolls are best served warm or as soon as they are baked. Yield: 10 rolls Grease two baking sheets. Sift the flour and salt together into a large bowl and make a well in the center. Mix the yeast with the milk, then mix in the water. Add to the center of the flour and mix together to form a soft dough. Knead the dough lightly in the bowl, then cover with lightly oiled plastic wrap and leave in a warm place, for 1 hr, or until doubled in bulk. Turn the dough out onto a lightly floured surface and punch down. Divide the dough into 10 equal pieces. Knead lightly and, using a rolling pin, shape each piece into a flat oval 4x3"/10x7cm or a flat round 3 1/2"/9cm. Transfer to prepared baking sheets, spaced well apart, and cover with oiled plastic wrap. Let rise, in a warm place, for about 30 min. Meanwhile, preheat the oven to 400F/200C. Press each roll in the center with the three middle fingers to equalize the air bubbles and to help prevent blistering. Brush with milk and dust with flour. Bake for 15-20 min or until lightly browned. Dust with more flour and cool slightly on a wire rack. Serve warm. Source: "The Best-Ever Book Of Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 1g Fat (5.5% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 438mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat. Serving Ideas : In Scotland they are a favorite with bacon and eggs. --------------- MESSAGE bread-bakers.v116.n026.8 --------------- From: Reggie Dwork Subject: Grant Loaves Date: Sun, 17 Jul 2016 13:19:07 -0700 * Exported from MasterCook * Bread, Grant Loaves Recipe By :Christine Ingram and Jennie Shapter Serving Size : 24 Preparation Time :0:00 Categories : Bread Ethnic Grains Low Fat Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cups whole wheat bread flour -- (1.4kg) 1 tablespoon salt -- (15ml) 1 tablespoon rapid rise yeast -- (15ml) 5 cups lukewarm water -- (1.2liters) 1 tablespoon muscovado sugar -- (molasses), (15ml) British This quick and easy recipe was created by Doris Grant and published in her cookbook in the 1940's. The dough requires no kneading and requires only a minute to mix. The loaves should keep moist for several days. Makes 3 loaves Cooks's Tip: Muscovado sugar gives this bread a rich flavor. An unrefined cane sugar, it is dark and moist. NOTE: Muscovado sugar has 11 calories/ 4 grams (approx. 1 tsp). When produced under regulated conditions, it is nutritionally richer than other brown sugars or refined sugar, and retains most of the natural minerals inherent in sugarcane juice. Grease 3 loaf pans, each about 8 1/2x4 1/2x 2 1/2" and set aside in a warm place. Sift the flour and salt together in a lg bowl and warm slightly to take off the chill. Sprinkle the dried yeast over 2/3C/150ml water. After a couple of minutes stir in the sugar. Leave for 10 min. Make a well in the center of the flour and stir in the yeast mixture and remaining water. The dough should be slippery. Mix for about 1 min, working the sides into the middle. Divide among the pans, cover with oiled clear plastic wrap and leave in a warm place, for 30 min, or until the dough had risen by about a third to within 1/2"/1cm of the top of the pans. Meanwhile, preheat the oven to 400F/200C. Bake for 40 min, or until the loaves are crisp and sound hollow when tapped on the base. Turn out onto a wire rack to cool. Source: "The Best-Ever Book Of Bread" Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 1g Fat (4.7% calories from fat); 8g Protein; 44g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 272mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n026 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved