Date: Mon, 20 Feb 2017 03:55:50 +0000 --------------- BEGIN bread-bakers.v117.n007 --------------- 01. Soft Cinnamon Swirl Bread (maybelle) 02. Swedish Rye Bread (Reggie Dwork) 03. Pan-Grilled Flatbread (Reggie Dwork) 04. Potato-Dill Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n007.1 --------------- Date: Mon, 13 Feb 2017 14:51:44 -0800 From: maybelle Subject: Soft Cinnamon Swirl Bread Here's a link to one of my favorite recipes for cinnamon swirl bread. You can thank my daughter for finding this recipe. I have made this recipe in the bread machine by halving the recipe. I then roll out the dough and follow the recipe as given in the recipe. Link: http://www.thecomfortofcooking.com/2014/11/soft-cinnamon-swirl-bread.html Mary -- Kindness is the language which the deaf can hear and the blind can see. Mark Twain found at Wikiquote under the Creative Commons 3.0 license. ----- * Exported from MasterCook * Bread, Soft Cinnamon Swirl Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breakfast Desserts Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 packages active dry yeast -- 1/2 oz total 1/3 cup warm water 1 cup warm milk 1/2 cup sugar -- granulated 2 large eggs -- lightly beaten 6 Tablespoons unsalted butter -- softened 1 1/2 teaspoons kosher salt 5 1/2 cups all-purpose flour -- to 6 cups Cinnamon-sugar swirl 1/2 cup sugar -- granulated 2 Tablespoons ground cinnamon In a large bowl, dissolve yeast in water. Add milk, sugar, eggs, butter, salt and 2 1/2 cups flour. Beat until smooth. Gradually stir in enough remaining flour (3 to 3 1/2 more cups) to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes (You can also knead with a stand mixer fitted with the dough hook). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into an 18-inch x 8-inch rectangle. Combine 1/2 cup sugar and 2 Tbsp. cinnamon in a small bowl. Sprinkle evenly over dough. Roll up each rectangle from short side; pinch seam to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Bake at 350F for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Brush warm loaves with additional melted butter. Note: You can also knead the dough with an electric stand mixer fitted with the dough hook. Source: ", originally from "Quick Cooking" Mar/Apr 1999, pg 42, via " Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 3g Fat (20.0% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 97mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n007.2 --------------- Date: Sat, 18 Feb 2017 16:08:07 -0800 From: Reggie Dwork Subject: Swedish Rye Bread * Exported from MasterCook * Bread, Swedish Rye Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Breads Ethnic Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 oz active dry yeast 1 3/4 cups warm water -- (110 to 115F), divided 1/4 cup packed brown sugar 1/4 cup molasses 2 tablespoons shortening 2 teaspoons salt 2 1/2 cups rye flour 3 3/4 cups all-purpose flour -- to 4-1/4C 2 tablespoons butter -- melted In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Shape into four round loaves. Place on greased baking sheets. Cover and let rise until doubled, about 45-60 minutes. Bake at 350F for 30-35 minutes or until golden brown. Brush with butter. Prep: 25 min. + rising Bake: 30 min. Yield: 4 loaves (8 slices each). Source: "Originally published as Swedish Rye Bread in Country December/January 1998, p51" S(Internet Address): "http://www.tasteofhome.com/recipes/swedish-rye-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 2g Fat (15.0% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 143mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : You can make a meal of it with soup and a salad. --------------- MESSAGE bread-bakers.v117.n007.3 --------------- Date: Sun, 19 Feb 2017 19:31:01 -0800 From: Reggie Dwork Subject: Pan-Grilled Flatbread * Exported from MasterCook * Bread, Pan-Grilled Flatbread Recipe By :America's Test Kitchen Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 3/4 ounces bread flour -- 2 1/2 cups 1 1/3 ounces whole-wheat flour -- 1/4 cup 2 1/4 teaspoons rapid-rise yeast -- or instant 1 1/2 teaspoons salt 1 cup water -- room temperature 1/4 cup plain whole-milk yogurt 2 tablespoons extra-virgin olive oil 2 teaspoons sugar 1 1/2 tablespoons unsalted butter -- melted coarse sea salt Notes: Do not use low-fat yogurt, the bread will be tough. A cast-iron frying pan is preferred, but any 12-inch nonstick skillet will work. Whisk bread flour, whole-wheat flour, yeast, and salt together in bowl of stand mixer. Whisk water, yogurt, 1 tablespoon oil, and sugar in 4-cup liquid measuring cup until sugar has dissolved. Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, about 8 minutes. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 1/2 to 2 hours. Adjust oven rack to middle position and heat oven to 200F, unless bread is to be served immediately. Transfer dough to clean counter, divide into quarters, and cover loosely with greased plastic. Working with 1 piece of dough at a time (keep remaining pieces covered), form into rough ball by stretching dough around your thumbs and pinching edges together so that top is smooth. Place ball seam side down on clean counter, and using your cupped hand, drag in small circles until dough feels taut and round. Let balls rest, covered, for 10 minutes. Grease 12-inch cast-iron skillet with remaining 1 tablespoon oil and heat over medium heat for 5 minutes. Meanwhile, press and roll 1 dough ball into 9-inch round of even thickness, sprinkling dough and counter with flour as needed to prevent sticking. Using fork, poke entire surface of round 20 to 25 times. Using paper towels, carefully wipe out skillet, leaving thin film of oil on bottom and sides. Mist top of dough with water. Place dough moistened side down in skillet, then mist top of dough with water. Cover and cook until flatbread is lightly puffed and bottom is spotty brown, 2 to 4 minutes. Flip flatbread, cover, and continue to cook until spotty brown on second side, 2 to 4 minutes. (If large air pockets form, gently poke with fork to deflate.) Brush 1 side of flatbread with about 1 teaspoon melted butter and sprinkle with sea salt. Serve immediately or transfer to ovensafe plate, cover loosely with aluminum foil, and keep warm in oven. Repeat with remaining dough balls, melted butter, and sea salt. Serve. Source: "Bread Illustrated" S(ISBN): "978-1-940352-60-2" Yield: "4 9-inch flatbreads" Start to Finish Time: "3:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 506 Calories; 13g Fat (24.0% calories from fat); 14g Protein; 81g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 812mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n007.4 --------------- Date: Sun, 19 Feb 2017 19:31:43 -0800 From: Reggie Dwork Subject: Potato-Dill Bread * Exported from MasterCook * Bread, Potato-Dill Recipe By :America's Test Kitchen Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 10 ounces russet potato -- 1 large potato, peeled, cut in 1" cubes 3 Tablespoons unsalted butter -- cut into 6 pieces 14 2/3 ounces bread flour -- 2 2/3 cups 1 1/2 teaspoons rapid-rise yeast -- or instant yeast 1 1/2 teaspoons salt 2 Tablespoons fresh dill -- minced Egg Wash 1 large egg 1 Tablespoon water 1 pinch salt Place potato in medium saucepan and cover with 1 inch cold water (do NOT salt the water). Bring to boil over high heat, then reduce to simmer and cook until potato is just tender (paring knife slipped in and out of potato meets little resistance), 8 to 10 minutes. Transfer 3/4 cup (6 ounces) potato cooking water to liquid measuring cup and let cool completely; drain potatoes. Return potatoes to now-empty saucepan and place over low heat. Cook, shaking saucepan occasionally, until any surface moisture has evaporated, about 30 seconds. Off heat, process potatoes through ricer or food mill or mash well with potato masher. Measure 1 cup very firmly packed potatoes (8 ounces) and transfer to separate bowl. Stir in butter until melted and let mixture cool completely before using. Discard remaining mashed potatoes or save for another use. Whisk flour, yeast, and salt together in bowl of stand mixer. Add mashed potato mixture to flour mixture and mix with your hands until combined (some large lumps are OK). Using dough hook on low speed, slowly add potato cooking water and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes. Reduce speed to low, add dill, and mix until incorporated, about 1 minute. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1 1/2 hours. Grease 8 1/2 by 4 1/2-inch loaf pan. Press down on dough to deflate. Turn dough out onto lightly floured counter (side of dough that was against bowl should now be facing up). Press and stretch dough into 8 by 6-inch rectangle, with long side parallel to counter edge. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam closed and place loaf seam side down in prepared pan, pressing dough gently into corners. Cover loosely with greased plastic and let rise until loaf reaches 1/2 inch above lip of pan and dough springs back minimally when poked gently with your knuckle, 20 to 30 minutes. Adjust oven rack to lower-middle position and heat oven to 350F. Using sharp paring knife or single-edge razor blade, make one 1/2-inch-deep slash with swift, fluid motion lengthwise along top of loaf, starting and stopping about 1/2 inch from ends. LIghtly beat together the egg, water and salt. Gently brush loaf with egg mixture and bake until golden brown and loaf registers 205 to 210F, 45 to 50 minutes, rotating pan halfway through baking. Let loaf cool in pan for 15 minutes. Remove loaf from pan and let cool completely on wire rack, about 3 hours, before serving. Note: If you use a 9 by 5 inch loaf pan, increase the shaped rising time by 20 to 30 minutes and start checking for doneness at 35 minutes (instead of 45). Source: "Bread Illustrated" S(ISBN): "978-1-940352-60-2" Yield: "1 loaf" Start to Finish Time: "4:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 3g Fat (20.1% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. --------------- END bread-bakers.v117.n007 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved