Date: Sun, 23 Oct 2016 06:26:30 GMT -------------- BEGIN bread-bakers.v116.n039 -------------- 001 - Reggie Dwork Subject: French Baguettes Made at Home Date: Wed, 19 Oct 2016 10:43:20 -0700 * Exported from MasterCook * Bread, French Baguettes Made at Home Recipe By :BEETA HASHEMPOUR Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups bread flour -- plus more for dusting 1 3/4 tsp salt 1 1/2 tsp active dry yeast 1/2 cup warm water -- (110F) 1 1/2 cups iced cold water olive oil -- for greasing To a small bowl, add the active yeast. Follow with the warm water and give the mixture a gentle stir. Let this mixture rest for 5 minutes. Combine the yeast mixture with the rest of the ingredients (flour, salt, cold water) in the bowl of a stand mixer on low speed with the paddle attachment. Let the dough mix for approximately 1 minute. Let the dough rest for 5 minutes, then mix again on low speed for another 1 minute. Grease your work surface with some olive oil. Turn out the dough onto the oiled surface. Now, grab one end of the dough and stretch it out before bringing the flap in towards the center. Repeat this step for the remaining 3 sides of the dough to create a square pocket shape with a total of 4 flaps that have been folded into the center. Turn the dough over so that all the flaps are facing downward and the smooth side of the dough is facing upward. Let the dough rest for 10 minutes. Repeat this step with the stretching and folding, then 10 minute rest, 2 more times. Grease the mixing bowl with olive oil, then transfer the dough to the bowl. Cover the bowl with a sheet of plastic wrap; refrigerate the dough overnight. Note: Dough can be refrigerated for up to 4 days. The next day, place the covered bowl of dough out on the counter 1 hour prior to baking. Preheat the oven to 525F. Place a heavy pan (cast iron preferably) on the lowest rack in the oven to preheat with the oven. After an hour, very gently turn the dough out onto a greased work surface. You want to do this as carefully as possible so as to not disturb the bubbles in the dough. Gently shape the dough into a slight rectangle (just so that it's a little bit bigger than a square). Next to the greased area, sprinkle some flour on your work surface. Now take a pizza cutter, and cut one strip of dough off the rectangle. Gently roll this strip of dough onto the floured area of your work surface so that the entire surface area of the dough is dusted in flour. Transfer the strip to a baking sheet or a baguette pan. Note: You should ideally end up with 4 baguettes (a couple of them can be smaller and the other two larger, or all of them can be medium sized - your choice!). Each strip of dough should measure about 13" long. If you can't fit all 4 strips of dough onto the baking sheet, then bake the ones you can and loosely cover the remaining dough with a sheet of plastic wrap while the other dough bakes. Open the oven door and cover the glass with a towel. Very carefully add half a cup of warm water to the cast iron pan to create steam. Place your baking sheet into the oven on the middle rack, then remove the towel. Lower the temperature to 475F and bake the baguettes for 16 to 20 minutes until golden brown (baking time will depend on the size of the baguettes). Cool the baguettes on a wire cooling rack. Source: "Adapted from Peter Reinhart" S(Internet Address): "http://www.monpetitfour.com/french-baguettes/" Yield: "4 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 1g Fat (4.3% calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 235mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v116.n039.2 --------------- From: Reggie Dwork Subject: Apricot-Wheat Germ Muffins Date: Wed, 19 Oct 2016 10:54:54 -0700 * Exported from MasterCook * Muffins, Apricot-Wheat Germ Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Fruit Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup dried apricots -- chopped 1/2 cup orange juice -- divided 1 cup whole wheat flour 3/4 cup all-purpose flour 3/4 cup toasted wheat germ -- divided, plus 1 tablespoon toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1/2 cup packed light brown sugar 1 cup buttermilk -- (see Tip) 1/4 cup canola oil 2 tablespoons freshly grated orange zest 1 teaspoon vanilla extract Preheat oven to 400F. Coat 12 muffin cups with cooking spray. Combine apricots and 1/4 cup orange juice in a small bowl. Cover with vented plastic wrap and microwave on High for 1 minute. Alternatively, bring to a simmer in a small saucepan. Remove from the heat.) Set aside to plump. Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add the plumped apricots and juice and mix just until blended. Scoop the batter into the prepared muffin cups. Sprinkle with remaining 1 tablespoon wheat germ. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving. TIPS & NOTES Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk. Source: "eatingwell.com" S(Internet Address): "http://www.eatingwell.com/recipes/apricot_wheat_germ_muffins.html" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 7g Fat (27.2% calories from fat); 6g Protein; 34g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 197mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : These go well with your breakfast. They can be eaten at any time of the day and even as a snack. --------------- MESSAGE bread-bakers.v116.n039.3 --------------- From: Reggie Dwork Subject: Contest Date: Wed, 19 Oct 2016 11:04:04 -0700 We are going to give away a copy of Bob's Red Mill "Baking Book" at the end of November. This book contains more than 400 recipes featuring whole and healthy grains. There are chapters of recipes for whole grain yeast breads, rolls, sourdough, quick breads, muffins, biscuits, scones, flatbreads, crackers, and pizza. Also in the book are pies, tarts, cobblers, crisps and cookies. Get ahead with your holiday baking with this book. So start entering by sending in recipes (1 per email to the list) and enter as often as you wish. To win this book all you have to do is post a recipe to bread-bakers with CONTEST in the subject line. You can enter as often as you wish there is no limit on the amount of recipes you can post to enter. All emails received by midnight PST (UTC-8) on Nov 25, 2016 will be accepted. We'll notify the winner immediately by email and include an announcement in bread-bakers the next day. Good luck, Reggie & Jeff --------------- MESSAGE bread-bakers.v116.n039.4 --------------- From: Reggie Dwork Subject: Sun-Dried Tomato Olive Bread Date: Wed, 19 Oct 2016 11:30:13 -0700 * Exported from MasterCook * Bread, Sun-Dried Tomato Olive Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Appetizers/Hors d'Oeuvres Bread Bread-Bakers Mailing List Fruit Italian Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- (250 g) 3 eggs 1/2 cup chopped black olives 1/2 cup chopped sun-dried tomatoes 1/2 teaspoon basil -- (1/2 g) 1/2 teaspoon oregano -- (1/2 g) 1/2 teaspoon baking soda -- (2 1/2 g) 2 1/2 teaspoons baking powder -- (12 1/2 g) 2 1/2 tablespoons olive oil -- (34 g) 1/2 teaspoon salt -- (2.84 g) 1/3 cup Greek yogurt -- (81.6 g) 1 1/4 tablespoons milk -- (18 3/4 ml) 2 3/4 tablespoons freshly grated Parmesan cheese -- (17 g) Sun-Dried Tomato Olive Bread, a fast and easy Italian No Yeast Bread. A Delicious Bread which is Stuffed with Olives and Sun Dried Tomatoes makes this the perfect Snack or Appetizer Olive Bread. Prep: 25 min Cook: 40 min Total: 1 hr 5 min Pre-heat oven to 340F, (170C) line a 9-10" (22-25C) loaf pan with a lightly greased parchment paper. Towel dry the sun-dried tomatoes before chopping if they are under oil. In a small bowl mix together chopped olives and chopped tomatoes, set aside. In a medium bowl beat together eggs, yogurt, milk and olive oil. In a medium bowl whisk together flour, baking soda, baking powder, oregano, basil, salt and Parmesan cheese. Beat the flour mixture into the egg mixture a little at a time to prevent lumps. Add olive/tomato mixture and gently combine with a wooden spoon. Spoon into prepared loaf pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool, slice and enjoy! Source: "anitalianinmykitchen.com" S(Internet Address): "http://anitalianinmykitchen.com/sun-dried-tomato-olive-bread/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 8g Fat (34.1% calories from fat); 8g Protein; 28g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 573mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Serving Ideas : Serve as an appetizer for your holiday meal. --------------- MESSAGE bread-bakers.v116.n039.5 --------------- From: Reggie Dwork Subject: Pumpkin Rolls #3 Date: Wed, 19 Oct 2016 11:49:33 -0700 * Exported from MasterCook * Rolls, Pumpkin #3 Recipe By :Manuela Zangara Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Holidays Low Fat Nuts Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 240 ml warm milk -- (1 cup) 7 grams active dry yeast -- 2 1/4 tsp 40 grams packed brown sugar -- (3 tbsp) 315 grams flour -- (2-1/2C) 30 grams butter -- melted, (2 tbsp) 1 tsp salt Coarse sea salt -- (or pretzel salt) Melted butter -- for brushing on top 12 almonds Pour the warm milk into the bowl of an electric mixer and sprinkle with the yeast. Let it sit for about 2 minutes to activate. Mix in the brown sugar and half the flour. Melt the 2 tablespoons of butter and stir into the mixture. Add the remaining flour and salt. Mix to form a slightly sticky dough. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth but still slightly sticky. Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap and place it in a warm place to rise until the dough doubles in volume. Punch the dough down and turn it out onto a lightly floured surface. Divide it into 12 pieces and roll them into balls. Using kitchen scissors, cut 6 x 1 cm -- 1/2" slits around the dough ball, being sure to leave the center uncut. Press an almond vertically into the center of each roll as the stem. Place on a baking sheet lined with baking paper and bake the rolls at 450F-230C for 8-10 minutes, until golden. Remove the rolls from the oven and brush them with melted butter while hot. Sprinkle with coarse salt and serve. S(Internet Address): "http://www.manusmenu.com/pumpkin-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 3g Fat (19.4% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 211mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Cute addition to your bread basket for your holiday meal. --------------- MESSAGE bread-bakers.v116.n039.6 --------------- From: Megan Lee Subject: Soft Garlic Knots Date: Wed, 19 Oct 2016 21:14:02 -0400 Soft Garlic Knots http://www.kingarthurflour.com/recipes/soft-garlic-knots-recipe DOUGH 3 1/4 cups Pastry Flour Blend or 3 cups King Arthur Unbleached All-Purpose Flour 1/4 cup Baker's Special Dry Milk or 6 tablespoons nonfat dry milk 3 tablespoon potato flour 1 tablespoon sugar 2 teaspoons instant yeast 3 tablespoons King Arthur Easy-Roll Dough Improver (optional) 1 1/4 teaspoons salt 4 teaspoons Pizza Dough Flavor 2 tablespoons olive oil 1 cup lukewarm water (note) Note: Add an additional 2 tablespoons water in the winter, or if you live in a very dry climate. GLAZE 2 to 6 cloves peeled, crushed garlic 4 tablespoons melted butter freshly grated Parmesan cheese, optional 1/2 teaspoon Pizza Seasoning or Italian seasoning, optional Instructions To make the dough: Whisk the dry ingredients together to prevent the potato flour from clumping when liquid is added. Stir in the olive oil and water, then mix and knead - by hand, mixer, or bread machine - to form a smooth, elastic dough, adding additional water or flour as needed. Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it's doubled in bulk. Preheat the oven to 350F. Divide the dough into 16 pieces, and roll each into a rope about 11" long; tie each rope into a knot, tucking the loose ends into the center. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking. Bake the knots for 15 to 18 minutes. They should be set, but only very lightly browned. To make the glaze: Whisk together the melted butter and garlic. Remove the knots from the oven, and brush or drizzle them with the garlic butter. Sprinkle with Pizza Seasoning or Italian seasoning or Parmesan cheese, if desired. Serve warm. My notes - I skip the dough improver, pizza dough flavor, and potato flour (add less water), and they still turn out great! I also have used milk instead of the powdered milk+water, and it has been fine. --------------- END bread-bakers.v116.n039 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved