Date: Mon, 8 Aug 2016 05:22:19 GMT -------------- BEGIN bread-bakers.v116.n028 -------------- 001 - Reggie Dwork Subject: Bread Machine Basic American White Bread Date: Sat, 06 Aug 2016 01:55:18 -0700 * Exported from MasterCook * Bread Machine Basic American White Bread Recipe By :Rob Wanless Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb loaf: 2 1/4 cups bread flour -- or all-purpose flour 2 ounces milk -- whole or 1% or 2% lowfat 1 1/2 teaspoons instant yeast -- or rapid rise 5 ounces water 1 tablespoon sugar 1 tablespoon butter -- or shortening Load your bread machine and set it for regular cycle, and start it. When the bread is completed, remove baking pan from the machine and let the loaf sit for a couple of minutes. It will be very hot so be sure to protect your hands. Remove the bread from the baking pan and be sure to remove the baking paddle. Allow bread to rest on a wire rack to cool completely. Yield: 1 lb loaf Servings: 8 slices Source: "Easy Bread Machine Recipes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 2g Fat (13.0% calories from fat); 5g Protein; 30g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 20mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Great toasted with anything you like on it. --------------- MESSAGE bread-bakers.v116.n028.2 --------------- From: Reggie Dwork Subject: 47% Rye Bread Date: Sat, 06 Aug 2016 01:58:26 -0700 * Exported from MasterCook * Bread, 47% Rye Recipe By :Susan Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Low-Cal Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 475 g finely ground whole rye flour 317 g flour 570 g water 1 5/8 g instant yeast -- (1/2t) 19 g salt -- (generous 1T) 317 g mature stiff sourdough starter -- (50%-hydration) Rye flour can make a dough difficult to work with. To begin with, it has less gluten than wheat flour, and the gluten is more fragile. Some tips on working with rye doughs (over about 40% rye flour): Mix gently. If you're using a stand mixer, do most of the mixing in low speed, and don't mix too long. Sourdough acidifies the dough, which contributes to its strength and reduces gumminess. Slashing the loaves before proofing helps maintain the definition of the slashes. Slashing the loaves at at a least a 45-degree angle to the long axis of the loaf encourages upward rather than outward expansion during baking, so the loaf's round cross-section is maintained. Take care not to overproof the shaped loaves. When proofed, they will not look like they have expanded very much. Allowing the bread to rest for at least 12 hours after baking reduces gumminess of the crumb. Trying to wash gluey dough off your hands is an exercise in futility. Instead, rub a small amount of flour between your hands and the dough will crumble away. Time: Elaborate starter: variable, depends on your starter Mix final dough: 10 min First fermentation: 1 hour Divide, rest, and shape: 30 min Proof: 1 hr Bake: 40 min Cool: several (preferably at least 12) hr Desired dough temp: 76F Makes: 3 loaves (1700g) Place all ingredients (holding back a little water) in the bowl of a stand mixer. Mix on low speed until combined. Adjust the water as needed to achieve a medium consistency. Continue mixing on low speed for about 5 minutes, then in medium speed for another 2 minutes or so, to a medium level of gluten development . Transfer the dough to a lightly oiled container. Cover and ferment for 1 hour. Turn the dough into a lightly floured counter and divide it into 3 pieces. Preshape each piece into a cylinder by pressing gently into a rectangle, then folding tightly in thirds, letter-style. Let rest, covered and seam-side down, for 20 minutes. Shape the dough into fat batards by turning the dough seam-side-up, degassing gently, and rolling the dough up tightly, perpendicular to the direction of the rolling when you preshaped. Place the batards, seam-side-down, on a linen couche. Sift flour over the tops and score each loaf in the pattern of your choice. Proof, covered, for 1 hour. Meanwhile, preheat the oven, with baking stone, to 485F. You will also need steam during the initial phase of baking, so prepare for this now. Once the loaves are in the oven, reduce the temperature to 460F. Bake for 8 minutes with steam, and another 20 minutes or so without steam. Then turn off the oven and leave the loaves in for another 15 minutes, with the door ajar. Cool on a wire rack, preferably for at least 12 hours. Source: "Adapted from SFBI" S(Internet Address): "http://www.wildyeastblog.com/47-rye/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; trace Fat (3.6% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. Serving Ideas : It can be sliced very thinly, makes an excellent platform for soft cheeses, ham, or smoked salmon, and stays fresh for several days. --------------- MESSAGE bread-bakers.v116.n028.3 --------------- From: Reggie Dwork Subject: Barley Bread Date: Sat, 06 Aug 2016 02:08:13 -0700 * Exported from MasterCook * Bread, Barley Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour 1 1/2 cups barley flour 3/4 teaspoon salt 1/2 cup bread flour -- for kneading and to coat pan Proof: -- (15 min.) 1 cup warm water 2 1/2 teaspoons active dry yeast 3 tablespoons honey 1/4 cup bread flour 2 tablespoons extra virgin olive oil Soak: -- (5 min.) 3/4 cup very warm water 3/4 cup old-fashioned rolled oats The old-fashioned rolled oats contribute to the flavor and texture, yet allow the subtle flavor of the barley flour to be tasted. The moist, mild-flavored bread with a chewy interior and contrasting crust. Combine 2 cups bread flour, 1 1/2 cups barley flour and salt in a large bowl. Mix well and set aside. In a medium bowl, create a Proof by combining warm water, yeast, honey and 1/4 cup bread flour. Stir well, cover and allow to set 15 min. in a warm place. When the Proof has set 15 min., combine oats and very warm water in a small bowl. Stir briefly, then cover and allow to moisten 5 min. Add olive oil to Proof, stir to combine, then pour into flour mixture. Mix thoroughly (mixture will be crumbly like biscuit dough). When oats are ready, add to flour mixture. Knead the moist dough with a large wooden spoon for 5 min., then cover and allow to rise 35 min. Lightly oil a large bread pan, then sprinkle it with flour. Tap pan to remove excess flour, then set pan aside for use during the final rise. After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead gently 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface. Form dough into a flat roll with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place. 15 min. before baking, turn on oven to 350F. Remove cover from dough and bake 45-50 min. Serve while warm, then slice and refrigerate any remaining bread in a covered container or plastic storage bag. Source: "breadexperience.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 3g Fat (13.0% calories from fat); 5g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 102mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n028.4 --------------- From: Reggie Dwork Subject: Basque Bread Date: Sat, 06 Aug 2016 02:10:40 -0700 * Exported from MasterCook * Bread, Basque Recipe By :Jeff Smith Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups very hot water 1/2 cup butter -- margarine, or shortening 1/2 cup sugar 2 1/2 teaspoons salt 4 1/2 teaspoons quick rising yeast 9 1/2 cups all-purpose flour oil -- for the pan Basque area covered parts of southwestern France and Northern Spain. Originally this bread was simply baked in the ground with hot rocks or on top of the fire with coals on top to the pot. The people at Sunset Magazine have worked with some Basque sheepherders and have come up with the recipe. You will need a 10" covered Dutch oven (5 qt size). Yield: 1 very large loaf In a bowl, combine the hot water, butter, sugar, and salt. Stir until the butter melts; let cool to warm (110-115F). Stir in the yeast, cover, and set in a warm place until bubbly, about 15 min. Add 5C flour and beat with a heavy-duty mixer or wooden spoon to form a thick batter. With a spoon, stir in enough of the remaining four (about 3 1/2C) to form a stiff dough. Turn the dough out onto a floured board and knead until smooth about 10 min, adding flour as needed to prevent sticking. Turn the dough into a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 1/2 hrs. Punch down the dough and knead on a floured board to form a smooth ball. Cut a circle of foil to cover the bottom of a Dutch oven. Grease well the inside of the Dutch oven and the underside of the lid with salad oil. Place the dough in the pot and cover with the lid. Let rise in a warm place until the dough pushes up the lid by about 1/2", about 1 hr (watch closely). Bake, covered with the lid in a 375F oven for 12 min. Remove the lid and bake for another 30-35 min, or until the loaf is golden brown and sounds hollow when tapped. Remove from the oven and turn the loaf out (you'll need a helper) onto a rack to cool. Source: "The Frugal Gourmet On Our Immigrant Ancestors" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 3g Fat (17.0% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 211mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n028.5 --------------- From: Reggie Dwork Subject: Buttermilk Biscuits with Earl Grey Soaked Raisins Date: Sat, 06 Aug 2016 01:50:27 -0700 * Exported from MasterCook * Biscuits, Buttermilk Biscuits with Earl Grey Soaked Raisins Recipe By :Brandi Evans of Bran Appetit Serving Size : 14 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins 3/4 cup hot regular Earl Grey tea -- or Earl Grey Lavender 2 3/4 cups all-purpose flour 1/4 cup packed brown sugar 1 1/2 tablespoons baking powder 1 teaspoon salt 12 tablespoons butter -- chilled and sliced or diced 2 eggs 2/3 cup buttermilk Yield: 12 to 14. Preheat oven to 425F. Line a baking sheet with parchment paper or set out a baking stone; set aside. Steep tea and pour hot tea over raisins in a heat-proof bowl. Let raisins soak while oven preheats and you mix your dough. In a large bowl, mix flour, sugar, baking powder and salt. Cut butter into dry ingredients until mixture resembles coarse meal. I use my hands to get everything mixed, but you can also use a pastry cutter or two forks.) In another bowl, beat eggs with buttermilk. Make a well in dry ingredients, and pour in buttermilk mixture. Use a fork to gently pull sides of dry ingredients down into buttermilk, and keep stirring, gently, until flour is incorporated. Scoop raisins out of tea, reserving liquid. Fold raisins into biscuit dough. Dough will be shaggy, sticky, and may not hold together perfectly. Turn out onto a floured pastry cloth or counter top and knead, gently, about 5 to 10 times, until dough is no longer sticky and it is holding together. Roll or pat out into a 1" thickness. Cut into rounds with a biscuit cutter. Place on baking stone or baking sheet. In a small bowl, mix 2 tablespoons buttermilk with 2 tablespoons reserved tea. Brush over tops of the biscuits. Bake 14 to 16 minutes until golden. S(Internet Address): "http://relish.com/recipes/buttermilk-biscuits-with-earl-grey-soaked-raisins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 11g Fat (42.8% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 437mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v116.n028 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved