Date: Mon, 19 Dec 2016 05:00:02 +0000 (UTC) -------------- BEGIN bread-bakers.v116.n047 -------------- 001 - Frank Metzger Subject: Laugenbretzl error Date: Sun, 11 Dec 2016 10:15:30 -0500 Hi, Sorry that somehow an error crept into step 19 of the laugenbretzl recipe. it involves the reheat temperature. Here is the correct step 19: 19. Let pretzels cool on a rack. They taste best shortly after being baked but can be frozen and reheated in a 325 degree oven. they taste wonderful when split and lightly toasted on a bagel setting. Frank [[ Complete correct recipe on the web at: ]] --------------- MESSAGE bread-bakers.v116.n047.2 --------------- From: Reggie Dwork Subject: No-Knead Crusty White Bread Date: Sun, 11 Dec 2016 18:49:47 -0800 * Exported from MasterCook * Bread, No-Knead Crusty White Recipe By :Jeff Hertzberg and Zoe Franois Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 680 grams lukewarm water -- (3C) 907 grams King Arthur Unbleached All-Purpose Flour -- (6 1/2C to 7 1/2C),*Tip 1 14 grams salt -- (1 T) 14 grams active dry yeast -- or instant (1 1/2T) The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread-baker, you'll never believe this bread came out of your own oven. And even if you're a seasoned bread baker, you'll love this recipe's simplicity. Prep: 5 mins. to 10 mins. Bake: 30 mins. to 40 mins. Total: 4 hrs 35 mins. to 7 days 50 mins. Yield: 3 or 4 loaves, depending on size Tip 1: The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2C. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2C. Most accurate of all (and guaranteed to give you the best results), if you measure flour by weight, use 32 oz. Using the same ratio/measuring, you can make a half-recipe if you prefer. While it's great to have dough on hand, it's fine to make less. Tip 2: Want to try this with whole wheat flour? You can absolutely make up to half of the total flour whole wheat, either our Premium or white whole wheat flours. Add an additional 2t water per cup of whole wheat flour to prevent the dough from being too dry. Would it be better to use bread flour here? Bread flour has more gluten-forming protein, so if you choose to use it in this recipe, the crust will be a bit thicker and you won't get quite the same open-holed structure as with all-purpose. We really prefer the texture of both crust and crumb when all-purpose flour is used. If you do use bread flour, increase the water by about 2t per cup of flour to make the requisite sticky dough. Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined. Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set - just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread. Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do. When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough - a 14 oz to 19 oz piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can. Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking. Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven to 450°F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go. When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven. Place the bread in the oven - onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan - and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature. S(Internet Address): "http://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe" Copyright: ""Artisan Bread in Five Minutes a Day"" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 1g Fat (2.6% calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 342mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v116.n047.3 --------------- From: Reggie Dwork Subject: No Knead Dutch Oven Bread Date: Sun, 11 Dec 2016 18:49:47 -0800 * Exported from MasterCook * Bread, No Knead Dutch Oven Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups flour -- 15 1/2 oz 1 1/4 cups water -- room temp 2 tablespoons olive oil 2 1/2 teaspoons instant yeast 1 1/4 teaspoon salt This delicious loaf takes very little effort, and you'll have a delicious loaf of bread in just a few hours. I used an enamel-lined cast iron Dutch oven to bake this bread, but a large heavy pot with lid or casserole (about 4-quart or larger) with a lid will work as well. Prep Time: 10 minutes Cook Time: 45 minutes Rising Time: 2 hr 30 minutes Total Time: 3hr 25 minutes Combine all ingredients in a large mixing bowl. Mix with paddle attachment of the machine or by hand until a dough is formed. It will be ragged looking and soft. Cover the bowl with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in bulk. Heat the oven to 450F. Sprinkle a large sheet of parchment paper (about 12 x 16") with flour. With wet hands, gather the dough into a ball. Place on the parchment paper and coax into a round loaf. Sprinkle with flour and put the dough, parchment and all, into a large bowl. Cover with a towel and let rest for 30 minutes. Meanwhile, put the ungreased Dutch oven or casserole, with cover, in the oven. Or, you can use a 4-quart casserole with lid. If the lid has a knob which is not oven safe to 450F, it should be removed. The pot should be super hot when you put the bread in it. Carefully remove the hot pot from the oven. Transfer the paper and dough ball to the Dutch oven. Score the top, if desired. Put the cover on the Dutch oven and bake the bread for 25 minutes. Remove the cover and continue baking for about 20 minutes longer, or until nicely browned. The loaf should register at least 195F in the center on an instant read thermometer. Cool on a rack. Makes 1 Loaf, 1 1/2 Pounds Serves: 18 Source: "By Diana Rattray, of southernfood.about.com" S(Internet Address): "http://southernfood.about.com/od/yeastbreads/r/Dutch-Oven-Bread.htm" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 2g Fat (15.6% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v116.n047.4 --------------- From: Reggie Dwork Subject: Whole Grain Cranberry-Apple Scones Date: Sun, 11 Dec 2016 18:49:47 -0800 * Exported from MasterCook * Scones, Whole Grain Cranberry-Apple Recipe By :Susan Reid Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Holidays Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour -- or white whole wheat flour 1 cup oat flour 1/2 cup unbleached all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chilled unsalted butter -- cut into 1/2" cubes, (1 stick) 1/2 cup dried cranberries 1/2 cup diced dried apples 1/2 cup chilled buttermilk -- plus more for glaze 1/4 cup frozen apple juice concentrate -- thawed 1 large egg Coarse sugar crystals Preheat oven to 375F. Line large rimmed baking sheet with parchment paper. Combine first 8 in large bowl; whisk to blend. Using back of fork, cut in butter until mixture resembles coarse meal. Add cranberries and apples and toss to distribute evenly. Whisk 1/2 cup buttermilk, juice concentrate, and egg to blend in small bowl. Gradually add buttermilk mixture to dry, tossing until evenly moistened. Turn dough out onto lightly floured work surface. Gently knead 2 or 3 turns to bind. Divide dough in half. Pat out each half to 6" diameter, 3/4" thick round. Cut each round into 6 wedges. Arrange scones on prepared sheet, spacing at least 1" apart. Brush scones with buttermilk to glaze, then sprinkle with coarse sugar. Bake scones until puffed and brown and tester inserted into centers comes out clean, about 22 minutes. Serve warm. Source: "bonappetit.com" S(Internet Address): "http://www.bonappetit.com/recipe/whole-grain-cranberry-apple-scones" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 10g Fat (32.5% calories from fat); 6g Protein; 42g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 249mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Great for Thanksgiving or Christmas. --------------- MESSAGE bread-bakers.v116.n047.5 --------------- From: Reggie Dwork Subject: Pumpkin Chai Doughnut Muffins Date: Sun, 11 Dec 2016 18:49:47 -0800 * Exported from MasterCook * Muffins, Pumpkin Chai Doughnut Recipe By :Stephanie Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Posted Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup milk 1 bag chai tea 10 tablespoons unsalted butter -- room temperature, (1 1/4 sticks), plus more for pan 3 cups all-purpose flour -- plus more for pan 2 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cardamom 1/4 teaspoon baking soda 1 1/4 cups canned pumpkin -- NOT pumpkin pie mix 3/4 cup packed light brown sugar 2 eggs 3/4 cup granulated sugar 2 1/2 teaspoons cinnamon 4 tablespoons unsalted butter -- (1/2 stick), melted After baking, brush with butter and rolled in a cinnamon-sugar mixture that I swear this is accompanied by the sounds of a choir of angels. Notes: I used pumpkin chai tea to steep in the milk before adding it to the batter, but regular chai works just as well. The chai flavors are subtle, mostly because they are so similar to that of pumpkin spice, but they pair perfectly with the sweet cinnamon sugar. The texture and crumb of these muffins is just like a baked cake doughnut, all soft and tender and delicious-like, which I really love. And don't be tempted to skip out on the butter-cinnamon-sugar coating to make them healthier. Trust - it's worth the indulgence. Also, DO be tempted to brown the butter before brushing it onto the muffins. I almost did this, but my impatience got the best of me and, like an adult, I shoveled one of these muffins into my mouth as soon as it was coated. WINNING. Prep: 30 min Cook: 30 min Total: 1 hr Pour milk into a mug or small microwaveable bowl. Heat in microwave 40 seconds until hot (but not scalding). Steep tea in milk 10 minutes. Meanwhile, heat oven to 350F. Butter and flour 12 standard muffin cups. In a medium bowl, whisk flour, baking powder, salt, nutmeg, allspice, cardamom and baking soda until well combined. Remove tea bag from milk, squeezing out any extra liquid and flavor from bag. Pour milk into a small bowl and stir in canned pumpkin until mixture is well combined. In a large bowl or bowl of a stand mixer, beat butter and brown sugar on high speed 1 to 2 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Using a spatula, wooden spoon or stand mixer on low speed, alternate stirring in flour (in 3 additions) and pumpkin mixtures (in 2 additions), beginning and ending with flour mixture, just until batter is combined. Spoon batter evenly into prepared muffin cups. Bake 30 minutes until a toothpick inserted in center comes out clean. Cool muffins 10 minutes in pan on a cooling rack. Meanwhile, in a small bowl, whisk together sugar and cinnamon. One at a time, remove muffins from pan and brush tops and sides with butter, then roll in sugar-cinnamon mixture. Transfer to cooling rack to cool completely. Source: "Adapted From MARTHA STEWART" S(Internet Address): "http://www.girlversusdough.com/2015/09/10/pumpkin-chai-doughnut-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 360 Calories; 15g Fat (36.7% calories from fat); 5g Protein; 53g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 330mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n047.6 --------------- From: Reggie Dwork Subject: Three Kings Bread Date: Sun, 11 Dec 2016 18:49:47 -0800 * Exported from MasterCook * Bread, Three Kings - Rosca de Reyes Recipe By :Ingrid Hoffmann Serving Size : 8 Preparation Time :0:00 Categories : Bread Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast -- (1 pkt) 1/4 cup warm water 1/4 cup dried figs -- cut into strips, plus more for garnish 1/4 cup candied orange peel -- cut into strips, plus more for garnish 1/4 cup candied lemon peel -- cut into strips, plus more for garnish 1/4 cup chopped candied cherries -- plus more whole for garnish 2 tablespoons light rum 1/4 cup milk 1/4 cup sugar 1/4 cup unsalted butter -- (1/2 stick) 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1 teaspoon salt 3 1/2 cups all-purpose flour -- (3 1/2 to 4) 3 large eggs -- divided Water Total Time: 2 hr 15 min Prep: 35 min Inactive: 1 hr Cook: 40 min In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor. In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt. In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour. Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan. Preheat the oven to 350F. Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden. Cool on a wire rack before slicing. Cook's Note: Let your guests know there is a little doll or coin inserted inside. S(Internet Address): "http://www.foodnetwork.com/recipes/ingrid-hoffmann/three-kings-bread-rosca-de-reyes-recipe.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 386 Calories; 9g Fat (20.5% calories from fat); 9g Protein; 66g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 318mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- END bread-bakers.v116.n047 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved