Date: Mon, 16 Jan 2017 07:02:13 +0000 --------------- BEGIN bread-bakers.v117.n002 --------------- 01. Apple Cinnamon Raisin Bread (Reggie Dwork) 02. Irish Freckle Bread (Reggie Dwork) 03. Jalapeno Garlic Bread (Reggie Dwork) 04. Question: how can I avoid retained starters? (Richard Walker) 05. New Years Musings (Lloyd Davis) 06. Kalamata Olive Bread with Oregano (Reggie Dwork) 07. Traditional Onion Bialys (Jeff Dwork) --------------- MESSAGE bread-bakers.v117.n002.1 --------------- Date: Sun, 15 Jan 2017 20:18:43 -0800 From: Reggie Dwork Subject: Apple Cinnamon Raisin Bread * Exported from MasterCook * Bread, Apple Cinnamon Raisin Recipe By :Red Star Yeast Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Food Processor Fruit Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb loaf: -- 2 lb loaf: 1/4 cup water -- 1/4C 1/2 cup apple juice -- 1C 2 tsp vegetable oil -- 1 Tbsp + 2 tsp 2 1/2 cups bread flour -- 4C 2 tsp sugar -- 1 Tbsp + 2 tsp 3/4 tsp salt -- 1 1/4 tsp 2 tsp ground cinnamon -- 1 Tbsp + 1 tsp 1 1/2 tsp Red Star Active Dry Yeast -- 1 Tbsp 1/2 cup raisins -- 1C Apple juice, cinnamon, and raisins - a subtle blend of flavors, a marvelous loaf of bread! Servings: 1 lb makes 8 slices 2 lb makes 24 slices Bread Machine: Have liquid ingredients at 80F and all others at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select basic cycle and medium/ normal crust. Raisins can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. Mixer Methods: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients, except raisins. Combine liquids and heat to 120F to 130F. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in raisins and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Standard Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add raisins and remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Food Processor Method: Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add raisins; pulse just until mixed. Rising,Shaping and Baking: After mixing, place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5" loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Source: "Recipe featured at Zesty South Indian Kitchen" S(Internet Address): "http://redstaryeast.com/apple-cinnamon-raisin-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 2g Fat (8.5% calories from fat); 6g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n002.2 --------------- Date: Sun, 15 Jan 2017 20:56:41 -0800 From: Reggie Dwork Subject: Irish Freckle Bread * Exported from MasterCook * Bread, Irish Freckle Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Breakfast Fruit Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: (750g) -- <2 lb loaf>: 300 ml water -- (1 1/4C) <375 ml, 1 1/2C> 7 ml salt -- (1 1/2 tsp) <8 ml, 1 3/4C> 25 ml granulated sugar -- (2T) <45 ml, 3T> 25 ml vegetable oil -- (2T) <25 ml, 2T> 750 ml bread flour -- (3C) <875 ml, 3 1/2C> 75 ml buttermilk powder -- (1/3C) <125 ml, 1/2C> 1 ml baking soda -- (1/4 t) <1 ml, 1 T> 10 ml caraway seeds -- (2 t) <15 ml, 1T> 7 ml bread machine yeast -- (1 1/2 t) or instant <6 ml, 1 1/4 t> 175 ml raisins -- (1/2C) <3/4C> Here's a traditional soda bread with the great favor and texture of raisins and caraway seeds, all updated for the bread machine. Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Basic Cycle. Add raisins at the "add ingredient" signal. Tip: Break up any lumps in the baking soda and mix with the flour before adding the yeast. Don't add more baking soda than is called for here or the bread will end up with a bitter aftertaste. Yes, you're reading it right: The 1.5 lb (750 g) recipe contains more yeast than the 2 lb (1 kg). Variation: For a different flavor combination, replace the raisins and caraway seeds with dates and anise seeds. The recipe also works with both ingredients omitted - although your bread will be "freckle-less"! Servings: 1 1/2 lb loaf makes 16 servings 2 lb loaf makes 24 servings - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 2g Fat (12.7% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 220mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n002.3 --------------- Date: Sun, 15 Jan 2017 21:15:48 -0800 From: Reggie Dwork Subject: Jalapeno Garlic Bread * Exported from MasterCook * Bread, Jalapeno Garlic Recipe By :Natalie Ann Gallagher Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Chocolate/Cocoa Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm nonfat milk -- (70 - 80F) 1/2 cup egg substitute 2 tablespoons butter -- melted 1 teaspoon salt 2 cups bread flour 2 cups whole wheat flour 1/4 cup sugar 2 teaspoons active dry yeast Filling: 3/4 cup chopped seeded jalapeno peppers 3 cloves garlic -- minced 5 teaspoons bitter chocolate -- softened, divided 1 teaspoon garlic salt 3 tablespoons grated Parmesan cheese -- divided IMPORTANT NOTE: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. This is a spicy bread that has is a crusty, rustic loaf. Yield: 2 loaves 12 slices each In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 min of mixing; add 1 - 2 T of water or flour if needed). In a small bowl, combine the jalapenos and garlic; set aside. When cycle is completed, turn dough onto a lightly floured surface. Divide dough in half. For each loaf, roll one portion of dough into a 14" x 9" rectangle. Spread with 1 1/2 tsp butter. Spread with 1 1/2 tsp garlic salt, 1 T cheese and 1/3c jalapenos mixture. Roll up jelly roll style, starting with a short side; pinch seam to seal Place in a 9" x 5" loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 min. Melt remaining butter; brush over loaves. Sprinkle with remaining cheese and jalapeno mixture. Bake at 350F for 40 - 50 min or until golden brown. Remove from pans to wire racks to cool. Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 2g Fat (19.3% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n002.4 --------------- Date: Sun, 8 Jan 2017 01:18:58 -0600 From: Richard Walker Subject: Question: how can I avoid retained starters? I'm asking this from pure laziness. I LOVE sourdough breads BUT I don't want to deal with retained starters. Might you have a recipe where the sourdough starter could be initiated 1 or 2 nights before baking day ... and then used completely? I'm also a huge fan of no-knead breads if one of those might fit into the above category. --------------- MESSAGE bread-bakers.v117.n002.5 --------------- Date: Mon, 9 Jan 2017 22:11:13 +0000 From: Lloyd Davis Subject: New Years Musings I've read this blog for a number of years, contributing occasionally but mainly lurking. Reggie's recipe for sourdough potato rye inspired me to contribute. So I wanted to share some things I've learned over the years. My early attempts at bread baking were with a bread machine and recipes that had too many ingredients. In fact one of those breads I called the kitchen sink bread. Nowadays I bake mainly sourdough breads and I strive for simplification. Measuring in grams is much more accurate and easier to scale up or down. Note that Reggie's recipe is in grams. For the holidays I bake breads for gifts and had about 20 to bake. Since sourdough takes longer to ferment and proof, baking takes 7 to 8 hours, which for 20 breads is a long time. You can add yeast but depth of flavor is sacrificed. Here is my solution. 1. Save a heaping tablespoon of starter in the refrigerator and refresh in the AM with 100 gm tap water and 100 gm bread flour. In 6-8 hours depending on room temperature, the starter is bubbly and ready to go. No extra yeast needed. 2. I use 200 gm starter to make 2 loaves at a time including the flour and water in the hydration calculations for 1000 gm flour dough. All my breads are a variation of mixtures of bread, whole wheat, and rye flours, 70% water, and 2% salt. Mixing occurs before dinner when the starter is mature. The day is free. 3. I use a contraption modeled after the pre electric time dough mixing tubs called an EZ Doh to mix the dough but not kneed it, because most electric mixers can't handle bread dough. The EZ Doh is simply a plastic bucket with a dough blade and handle you turn. 4. Thirty minutes after mixing I squeeze in the salt and any additives like cranberries, raisins, seeds, steel cut oatmeal, etc. and do a thorough stretch and fold. I repeat the stretch and fold every 30 minutes 2-3 more times then rest until dividing the dough. 5. I wet my hands when I handle the dough. Wet hands works better for me than flowering my hands. I do all the stretch and folds during fermentation in a large bowel. 6. Time from mixing to dividing into 2 loaves is always 4 and 1/2 hours, if the dough temperature is kept at 78F. The dough temperature is crucial to reproducible results. I am lucky to have a bread proofer but 78F can be simulated in an oven. 7. The dough is divided and folded into a boule shape, floured heavily on top and placed in lined baskets, then wrapped in a plastic bag and immediately placed in the refrigerator to proof. I try to handle the dough as little as possible to maintain its structure. 8. There is no doubt that the flavor improves dramatically with a cold overnight proof. In the morning I preheat the oven and baking pots. I don't warm the dough. Cold dough is much easier to score than room temperature dough. The dough is fully risen with the overnight proof. Also the difference between 40F dough and 68F dough in a 450F oven is irrelevant. 9. Baking in a covered pot (I use cast iron) will make a professional looking bread with beautiful crust and crum. I preheat to 500F, takes 15 minutes, but bake at 450F. Baking time is 20 min covered and 20-25 minutes uncovered all at 450F. It takes an hour to preheat and bake. Again the day is free. All the time preparing the dough is early AM and evening. Back to Reggie's post. I'm going to give a potato rye a try but use 300 gm rye instead of a mixture and add a leftover baked potato, about 300 gm, at step 4 above. The potato will add a little extra water so the dough will probably need the extra stretch and fold, and the starch may require reducing the temperature when the cover is removed from the pot. I hope some of the techniques are helpful. Lloyd --------------- MESSAGE bread-bakers.v117.n002.6 --------------- Date: Sun, 15 Jan 2017 21:22:53 -0800 From: Reggie Dwork Subject: Kalamata Olive Bread with Oregano * Exported from MasterCook * Bread, Kalamata Olive Bread with Oregano Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 cup finely chopped onion 9 ounces all-purpose flour -- (about 2 cups) 1 teaspoon baking soda 1/2 teaspoon salt 1 cup lowfat buttermilk 2 tablespoons butter -- melted 2 large egg whites 1/4 cup pitted kalamata olives -- chopped 1 tablespoon chopped fresh oregano Cooking spray A Greek salad and Pork Chops Oreganata go well with this fragrant loaf, though simply buttered slices will also satisfy. Preheat oven to 350F. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano. Spread batter into an 8 x 4" loaf pan coated with cooking spray. Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 12 servings (serving size: 1 slice) Source: "Cooking Light, 2009" S(Internet Address): "http://www.myrecipes.com/recipe/kalamata-olive-bread-with-oregano/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 5g Fat (32.4% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 323mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat. --------------- MESSAGE bread-bakers.v117.n002.7 --------------- Date: Sun, 15 Jan 2017 22:15:23 -0800 From: Jeff Dwork Subject: Traditional Onion Bialys Traditional Onion Bialys Jessamyn Waldman Rodriguez "The Hot Bread Kitchen Cookbook" Makes 12 (5-inch/13 cm) bialys You can't talk about bialys without talking about my friend Mimi Sheraton, the former New York Times restaurant critic. Her book "The Bialy Eaters" is the most captivating piece of food writing I've ever read. Within the parameters she outlines, I set off to make the best bialy in New York. While I'm proud that our bialys have become one of our signature breads and received critical acclaim, the best compliment came a year after we started making them, when Mimi called to say she liked ours. I hope you do, too. BIALY DOUGH 1 1/3 C/320 g lukewarm water 3 1/2 C plus 2 Tbsp/465 g bread flour, plus more for shaping 3 1/2 cup plus 2 Tbsp/150 g (risen and deflated) pâte fermentée 3/4 tsp active dry yeast 1 Tbsp kosher salt FILLING 3 Tbsp extra-virgin olive oil 4 medium yellow onions, finely diced (6 C/900 g) 1/2 C/60 g fine dried bread crumbs 1 1/2 Tbsp poppy seeds 1/2 tsp kosher salt 1. To make the bialy dough: Put the water and flour in the bowl of a stand mixer fitted with a dough hook, and mix for 2 minutes. Let rest for 20 minutes. 2. Cut the pâte fermentée into walnut-sized pieces. Add it, the yeast, and the salt and mix on low speed until the dry ingredients are completely combined. Add a little more water if this hasn't happened in 3 minutes. Increase the speed to medium to medium-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, 5 to 7 minutes. Do the windowpane test to check to see if the gluten is fully developed. 3. Dust a clean bowl lightly with flour and transfer the dough to it. Cover the bowl with plastic wrap (or put the whole bowl in a large plastic bag) and let stand at room temperature until doubled in volume, about 1 hour and 30 minutes. 4. Meanwhile, to prepare the filling: Heat the oil in a large skillet set over medium-low heat. Add the onions and cook, stirring now and then, until they just begin to brown and have reduced to about a third of their original volume, about 20 minutes. Transfer the onions to a bowl and stir in the bread crumbs, poppy seeds, and salt. Set aside to cool. 5. Transfer the dough to a lightly floured surface. Divide the dough into 12 equal pieces (each weighing about 2 3/4 ounces/80 g). Form each piece into a small bun (see below), cover with plastic wrap, and let rest for 5 minutes. Proceeding in the same order in which you shaped the pieces into balls, flatten each ball with the heel of your hand into a disk about 4 inches/io cm in diameter. 6. Line the backs of 2 rimmed baking sheets with parchment. Put the disks on the baking sheets, evenly spaced and at least an inch apart. Loosely cover with plastic wrap. Let stand until the rolls are very soft and hold an indentation when you touch them lightly, 1 hour to 1 hour and 30 minutes. 7. Put a pizza stone on the middle rack of the oven and preheat to 500F/260C. Let the stone heat up for at least 30 minutes. 8. Uncover the bialys and, using the pads of both your index and middle fingertips, make a depression in the center of each disk of dough. Put about 2 tablespoons filling in the center of each bialy, spreading it out so it fills the center. 9. In one swift motion, slide the bialys and the parchment onto the pizza stone. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool for a few minutes (discard the parchment). 10. Serve immediately. Leftovers can be kept in an airtight plastic bag at room temperature for 2 days. To form a boule, roll, or bun, divide the dough evenly and gently form the pieces into rough rectangles. With the dough lying flat on the work surface, gather the corners to the center of the dough - you'll have a little bundle. Pinch the place where the 4 corners meet. Once you have done that, gather the new edges to your pinch, creating more surface tension. You will have a little beak where your corners came together and, when you pick it up, you should have a nice, smooth round ball. Put the bundle beak side down on the work surface and use your palm to lightly round the ball. Use the pinky edge of your hand to tighten the surface tension even more. * Exported from MasterCook * Pâte Fermentée 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 Pâte Fermentée 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 Pâte Fermentée. Many breads you already make, you will mix a batch of the Pâte Fermentée 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 Pâte Fermentée 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. --------------- END bread-bakers.v117.n002 --------------- Copyright (c) 1996-2017 All Rights Reserved