Date: Mon, 12 Jun 2017 07:52:51 +0000 --------------- BEGIN bread-bakers.v117.n023 --------------- 01. Date Nut Bread question (Reggie Dwork) 02. Bread Machine Light Rye and Caraway Bread (Reggie Dwork) 03. Bread Machine Hazelnut and Fig Bread (Reggie Dwork) 04. Black Russian Bread (Reggie Dwork) 05. Wild Rice And Three-Grain Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n023.1 --------------- Date: Sun, 11 Jun 2017 21:37:01 -0700 From: Reggie Dwork Subject: Date Nut Bread question Jerry Mure asked: >Do you still make the Date nut bread recipe from the Madge Rosenberg >cookbook? If so, what machines has it been successful in for >you? I've always wanted to make it as written but have hesitated as >it has a high sugar content (3/4 c. for 1 1/2 lb loaf) and I'm >afraid it won't cook through. The recipe was posted on 12 Dec 1996 . We said it was very good. We made it in our Zojirushi BBCC-S15 machine. Does anyone else have experience with this or similar recipes? Reggie --------------- MESSAGE bread-bakers.v117.n023.2 --------------- Date: Sun, 11 Jun 2017 23:17:05 -0700 From: Reggie Dwork Subject: Bread Machine Light Rye and Caraway Bread * Exported from MasterCook * Bread Machine Light Rye and Caraway Bread Recipe By :Jennie Shapter Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small: -- (Large): 1 cup water -- scant (1 5/8 C, scant) 1 teaspoon lemon juice -- (2 tsp) 1 Tablespoon sunflower oil -- (2 T) 3/4 cup rye flour -- (1 1/2 C, generous) 2 1/2 cups bread flour -- (4 1/2 C) 1 Tablespoon nonfat dry milk -- (2 T) 1 teaspoon caraway seeds -- (2 tsp) 1 teaspoon salt -- (2 tsp) 2 teaspoons light brown sugar -- (4 tsp) 3/4 teaspoon rapid-rise yeast -- (1 1/2 tsp) Add the water, lemon juice and oil to the bread pan. If your instructions specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients. Sprinkle the rye flour and the white bread flour over, ensuring they cover the water. Add the nonfat dry milk and caraway seeds. Add the salt and sugar in the separate corners of the bread pan. Make a shallow indentation in the center of the flour, but not down as far as the liquid, and add the yeast. Set the bread machine to the basic/normal setting, medium crust. Press Start. Remove the bread from the pan at the end of the cycle and transfer to the wire rack to cool. Source: "Bread Machine: How to Prepare and Bake the Perfect Loaf" S(ISBN): "1-84309-177-1" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 2g Fat (11.3% calories from fat); 4g Protein; 27g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 183mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0611 --------------- MESSAGE bread-bakers.v117.n023.3 --------------- Date: Sun, 11 Jun 2017 23:48:07 -0700 From: Reggie Dwork Subject: Bread Machine Hazelnut and Fig Bread * Exported from MasterCook * Bread Machine Hazelnut and Fig Bread Recipe By :Jennie Shapter Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small: -- (Large): 1 1/8 cups water -- (2 C, scant) 1 teaspoon lemon juice -- (2 tsp) 2 1/2 cups bread flour -- (4 1/2 C) 3/4 cup whole wheat flour -- (1 C) 3 Tablespoons toasted wheat germ -- (5 T) 1 Tablespoon nonfat dry milk -- (3 T) 1 teaspoon salt -- (2 tsp) 2 teaspoons sugar -- (4 tsp) 1 1/2 Tablespoons butter -- (3 T) 1 teaspoon rapid-rise yeast -- (1 1/2 tsp) 3 Tablespoons dried figs -- (1/3 C) 3 Tablespoons hazelnuts -- peeled, chopped and roasted (1/2 C) Pour the water and the lemon juice into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients. Sprinkle the flours over, then the wheat germ, covering the water. Add the milk powder. Add the salt, sugar and butter in separate corners. Make an indentation in the flour; add the yeast. Set the bread machine to the basic/normal setting; use raisin bread setting if available, medium crust. Press Start. Coarsely chop the dried figs. Add the hazelnuts and the figs to the bread pan when the machine beeps or after the first kneading has finished. Remove the bread at the end of the baking cycle and turn out onto a wire rack to allow to cool. Source: "Bread Machine: How to Prepare and Bake the Perfect Loaf" S(ISBN): "1-84309-177-1" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 4g Fat (18.6% calories from fat); 6g Protein; 30g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 198mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0611 --------------- MESSAGE bread-bakers.v117.n023.4 --------------- Date: Mon, 12 Jun 2017 00:44:56 -0700 From: Reggie Dwork Subject: Black Russian Bread Black Russian Bread Beth Hensperger "Bread" ISBN 0-87701-443-4 Yield: 2 medium round loaves, or 8 mini loaves 2 packages (2 tablespoons) active dry yeast Pinch sugar 1/2 cup warm water (105F to 115F) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole-wheat flour 3 cups medium rye flour 3 cups unbleached all-purpose or bread flour 1 cup bran 2 tablespoons caraway seed 1/2 teaspoon fennel seed 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallot 1/4 cup cornmeal 1 tablespoon unbleached all-purpose flour 1 teaspoon caraway seeds 1. In a small bowl combine yeast and warm water with sugar. Stir to dissolve and let stand until foamy, about 10 minutes. 2. Heat 2 cups water, molasses, vinegar, butter, and chocolate to 105F to 115F. The butter and chocolate will be melted. Set aside. 3. Combine whole-wheat, rye, and white flours in a large bowl and set aside. 4. In bowl of a heavy-duty mixer fitted with a paddle attachment, combine 2 cups mixed flours, bran, seeds, salt, espresso, and shallot. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for 3 minutes. 5. At low speed, add 1/2 cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. It will be very sticky, but firm. Scrape off paddle and knead in flour to make a springy yet dense dough. Not all mixed flours may be used. Form into a ball and place in a greased bowl. Turn once to grease top. Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours. Combine cornmeal, flour, and caraway and set aside. 6. Gently deflate dough. Turn out onto a lightly floured surface, divide into 2 portions, and form into 2 rounds. Place seam down on a greased or parchment-lined baking sheet sprinkled with cornmeal mixture. Cover loosely with plastic wrap. Let rise until doubled and puffy, about 45 minutes to 1 hour. Slash an X into top. 7. Bake in a preheated 350F oven for 50 minutes, or until loaves are well browned. Remove from baking sheet to cool completely on a rack. --------------- MESSAGE bread-bakers.v117.n023.5 --------------- Date: Mon, 12 Jun 2017 00:45:33 -0700 From: Reggie Dwork Subject: Wild Rice And Three-Grain Bread Wild Rice And Three-Grain Bread Beth Hensperger "Bread" ISBN 0-87701-443-4 Yield: Two 9-by-5-inch loaves 2 tablespoons active dry yeast Pinch sugar 1 1/4 cups warm water (105F to 115F) 1 cup warm milk (105F to 115F) 1/2 cup honey 4 tablespoons unsalted butter, melted 1 tablespoon salt 1/2 cup oat flour 1/2 cup rye flour 1 cup whole-wheat flour 1 cup cooked wild rice (1/3 cup raw), 3 1/2 to 4 cups unbleached all-purpose or bread flour Rolled oats for sprinkling Egg glaze: 1 egg plus 1 T water, whisked together 1. Sprinkle yeast and sugar over 1/4 cup warm water in a small bowl and stir until dissolved. Let stand until foamy, about 10 minutes. 2. In bowl of a heavy-duty mixer fitted with a paddle attachment, combine milk, water, honey, and butter and mix at low speed. Add yeast mixture. Add salt, oat, rye, and whole-wheat flours. Beat at medium speed for 3 minutes, or until smooth. Add rice. Add unbleached flour 1/2 cup at a time until a soft dough is formed. This bread can be made by hand, if your prefer. 3. Turn dough out onto a lightly floured surface and knead until smooth, about 5 to 7 minutes, adding flour 1 tablespoon at a time as necessary. The dough will be sticky and nubby in texture. Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm area until doubled, 1 1/2 to 2 hours. 4. Gently deflate dough, turn out onto a lightly floured surface, and divide into 2 portions. Form into 2 loaves and place in greased 9-by-5-inch loaf pans. Cover loosely with plastic wrap and let rise until even with tops of pans, about 40 minutes. 5. Brush with egg glaze and sprinkle tops with oats. Bake in a preheated 375F oven for 45 minutes or until crusty. Remove from bread pans and transfer to a rack to cool before slicing. --------------- END bread-bakers.v117.n023 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved