Date: Mon, 15 May 2017 07:49:54 +0000 --------------- BEGIN bread-bakers.v117.n019 --------------- 01. Pita problems (Sue) 02. Red Star Platinum yeast? (Phyllis O'Neil) 03. North Carolina Cheese Biscuits (Reggie Dwork) 04. Italian Sesame Bread (Reggie Dwork) 05. Key Lime-Zucchini Bread (Reggie Dwork) 06. Re: silicone steam bread baker (Jeff Dwork) --------------- MESSAGE bread-bakers.v117.n019.1 --------------- Date: Mon, 8 May 2017 18:45:11 -0400 (EDT) From: Sue Subject: Pita problems A couple of months ago I made whole wheat pita with a recipe for the bread machine. They puffed perfectly. Last week I made them again but this time only one puffed and that was partially. What is the secret to pitas that puff properly? Hydration of the dough? Oven temperature? Flour? Rising time? I could experiment but I don't want to prepare a plethora of poor pitas. Also, the ones I made the first time (that puffed) were delicious when hot but the next day were as tough as shoe leather. I know pitas are chewy but this was ridiculous! Any thoughts on this? TIA, Sue --------------- MESSAGE bread-bakers.v117.n019.2 --------------- Date: Wed, 10 May 2017 09:16:48 -0700 From: "Phyllis O'Neil" Subject: Red Star Platinum yeast? Hi - I was wondering if anyone has used Red Star Platinum yeast. Is it different? Powerful? New & exciting? Maybe it's been around for a while, but I just saw something about it online recently. So I'd like to hear from you if you've tried it. Thanks! Phyllis Santa Monica, CA --------------- MESSAGE bread-bakers.v117.n019.3 --------------- Date: Sun, 14 May 2017 23:43:35 -0700 From: Reggie Dwork Subject: North Carolina Cheese Biscuits * Exported from MasterCook * Biscuits, North Carolina Cheese Recipe By :Christie Morrison Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces yellow cheddar cheese -- shredded 17 ounces all-purpose flour -- 3 1/2 cups 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 4 tablespoons unsalted butter -- cut in 1/4" cubes, chilled 2 tablespoons unsalted butter -- melted 1 1/2 cups buttermilk Look for sharp or mild yellow cheddar cheese; extra-sharp cheddar doesn't melt as smoothly. The dough will be very wet and soft. Keep your hands well floured and don't be afraid to sprinkle extra flour on the biscuits to keep them from sticking. To keep the biscuits tender and prevent overbrowning, use a light-colored round cake pan. Adjust oven rack to middle position and heat oven to 500F. Grease light-colored 9" round cake pan. Working with 1/3 cup cheese, use your hands to squeeze cheese tightly into firm ball. Repeat with remaining cheese to form 5 more balls; set cheese balls aside. Pulse 2 1/4 cups flour, sugar, baking powder, baking soda, and salt in food processor until combined, about 6 pulses. Add chilled butter and pulse until mixture resembles pebbly, coarse cornmeal, 8 to 10 pulses. Transfer mixture to large bowl. Stir in buttermilk until just combined. Dough will be very wet and slightly lumpy. Spread remaining 1 cup flour in rimmed baking sheet. Using greased 1/2-cup dry measuring cup, transfer 6 portions of dough to prepared sheet. Dust top of each portion with flour from sheet. Using your well-floured hands, gently flatten 1 portion of dough into 3 1/2" circle and coat with flour. Pick up dough and place 1 cheese ball in center. Gently pull edges of dough over cheese to enclose and pinch together to seal. Shake off excess flour and transfer to prepared cake pan. Repeat with remaining dough and cheese, placing 5 biscuits around edge of pan and one in center. Biscuits will be soft and will spread slightly as they sit. Brush biscuit tops with melted butter. Bake for 5 minutes, then reduce oven temperature to 450F. Continue to bake until biscuits are deep golden brown, 15 to 20 minutes longer. Let biscuits cool in pan for 2 minutes, then invert onto plate. Break biscuits apart and turn right side up. Let cool for 5 minutes; serve warm. Source: "Cook's Country, June/July 2017" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 580 Calories; 25g Fat (39.5% calories from fat); 20g Protein; 67g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 1006mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0514 --------------- MESSAGE bread-bakers.v117.n019.4 --------------- Date: Mon, 15 May 2017 00:23:23 -0700 From: Reggie Dwork Subject: Italian Sesame Bread * Exported from MasterCook * Bread, Italian Sesame Recipe By :Patricia FitzGerald Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Hand Made Italian Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 3 3/4 cups Bread Flour -- European-Style Artisan or King Arthur Unbleached All-Purpose Flour 1 tablespoon King Arthur Easy-Roll Dough Improver -- (optional, but helpful) 2 teaspoons instant yeast 1 1/2 teaspoons salt 2 tablespoons olive oil 1 cup water -- plus 2 to 4 tablespoons Topping: 3 tablespoons toasted sesame seeds -- or whole flax seeds, golden preferred 1/2 teaspoon Bread Shine -- mixed with 2 tablespoons water -- OR 1 beaten egg white An enticing combination of Parmesan cheese, oregano and garlic makes these buttery rolls impossible to resist. The aroma that wafts through the house while they are baking is incredible Mix and knead all of the dough ingredients -- by hand, mixer, bread machine or food processor -- until you've made a smooth, elastic dough. Place the dough in a lightly greased bowl, turn to coat, cover, and allow it to rise for 1 1/2 to 2 hours. Gently deflate the dough, and divide it into three equal pieces; each will weigh about 9 to 9 1/4 ounces. Roll each piece into a 20" log, tapering the ends slightly. Place the logs on a lightly greased or parchment lined baking sheet. Braid them loosely; pinch the ends together, and tuck them under. Mix the Bread Shine with the water, and brush some of this mixture over the braid. (You can use a beaten egg white in place of the Bread Shine, but it won't be nearly as effective in making the seeds stick.) Cover the braid and allow it to rise for 1 to 1 1/2 hours, until it's almost doubled in size Preheat your oven to 400F. Brush the braid again with Bread Shine or egg white, and sprinkle with the sesame seeds. Bake the braid for 20 to 25 minutes, until it's golden brown. (Tent it lightly with aluminum foil after 15 minutes, if it appears to be browning too quickly.) Remove the braid from the oven, and cool it on a wire rack. Yield: one 14" braid. Source: "Originally published as Italian Pinwheel Rolls in Light & Tasty December/January 2006, p47" S(Internet Address): "http://www.kingarthurflour.com/recipes/italian-sesame-bread-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 3g Fat (19.1% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 231mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2016 - 0116 --------------- MESSAGE bread-bakers.v117.n019.5 --------------- Date: Mon, 15 May 2017 00:24:59 -0700 From: Reggie Dwork Subject: Key Lime-Zucchini Bread * Exported from MasterCook * Bread, Key Lime-Zucchini Recipe By :Amy Clarkson Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Low Fat Nuts Posted Side Dish Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BREAD: 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 3/4 cups sugar 1/2 cup canola oil 3 eggs 1/2 cup Key lime juice 2 teaspoons grated Key lime peel 2 teaspoons almond extract 2 cups shredded zucchini -- (about 8 oz.) 1/2 cup chopped pecans GLAZE: 2 cups powdered sugar 2 1/2 tablespoons Key lime juice -- to 4T 1 teaspoon grated Key lime peel When garden zucchini were abundant, Amy modified her zucchini bread recipe by replacing the liquid with lime juice. Makes: 2 loaves Servings: 24 slices total Heat oven to 350F. Coat two (8 1/2 x 4 1/2") loaf pans with cooking spray; line bottoms with parchment paper. Spray paper; dust with flour, tapping out excess. Whisk flour, baking soda, baking powder and salt in medium bowl. Beat sugar and oil in large bowl at medium speed 2 minutes or until blended. Beat in eggs one at a time, beating well after each addition. At low speed, beat in 1/2 cup lime juice, 2 teaspoons lime peel and almond extract. Slowly beat in flour mixture. Stir in zucchini and pecans. Divide batter between pans. Bake 50 to 55 minutes or until wooden skewer inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on rack. Meanwhile, whisk powdered sugar and 2 1/2 tablespoons lime juice in medium bowl, adding additional lime juice to desired glaze consistency. Stir in 1 teaspoon lime peel. Drizzle over top of breads; let stand until set. PER SLICE: calories 225, total fat 7 g, saturated fat .5 g, protein 3 g, carb 38 g, sodium 180 mg , fiber 1 g Source: "scout.com" S(Internet address): "http://www.scout.com/home/cooking/story/1388549-key-lime-zucchini-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 7g Fat (28.0% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2016 - 0705 --------------- MESSAGE bread-bakers.v117.n019.6 --------------- Date: Sun, 14 May 2017 22:53:39 -0700 From: Jeff Dwork Subject: Re: silicone steam bread baker We bought a Lekue Silicone Bread Maker and tried it today. We used a recipe from the instruction book: ****** Easy to Make No-Knead Bread 400g wheat flour 360ml water 2 Tbsp olive oil 1/2 tsp salt 1 1/4 tsp yeast Pour all the ingredients into the bread maker. Mix together. Close the bread maker and cover with at cloth. Set aside overnight. Bake in a preheated oven for 40 min at 220C. Remove bread from the mould and turn over. Continue baking bottom up for 10 min or until done. ****** The dough fermented for 12 hours. It looked a bit dry at the ends. Our room humidity is not high, temperature around 73F last night. The result was one of the worst loaves we've ever baked. There was no rise. The crust on the bottom and around the edges on top was hard. In the top center the bread had split and was barely cooked. It would have been impossible to turn the loaf upside down without it breaking in half. We'll try again using the recipe from the Amazon reviewer that was in last week's digest. We'll let it rise in a container covered with plastic wrap to keep it from drying and transfer to the Lekue for baking. Jeff & Reggie --------------- END bread-bakers.v117.n019 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved