Date: Mon, 23 Oct 2017 05:39:57 +0000 --------------- BEGIN bread-bakers.v117.n041 --------------- 01. Yeasted Bakery-Style Sweet Buns (Reggie Dwork) 02. Bread Machine Alpine Wheat Bread (Reggie Dwork) 03. Bread Machine Indian Yogurt Bread (Reggie Dwork) 04. 5 Minute Artisanal Bread (Reggie Dwork) 05. Brod and Taylor Proofer (Jeff Dwork) 06. Preston Rolls correction (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n041.1 --------------- Date: Sat, 14 Oct 2017 13:09:55 -0700 From: Reggie Dwork Subject: Yeasted Bakery-Style Sweet Buns * Exported from MasterCook * Buns, Yeasted Bakery-Style Sweet Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Hand Made Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 1/2 cups warm water -- (100-110F) 2 tablespoons active dry yeast 1 tablespoon pure vanilla extract 2/3 cup sugar 3 large eggs 1/3 cup unsalted butter -- softened 2 1/2 teaspoons salt 5 cups bread flour 2 eggs 1 pinch sugar -- (for egg wash) Butter Crumb Topping: 1/2 cup unsalted butter -- cut into small pieces 1/2 cup all-purpose flour 1/3 cup confectioner's sugar Line a large baking sheet with parchment paper. In a mixer bowl, hand-whisk water and yeast together and let stand 2 to 3 minutes to dissolve yeast. Briskly whisk in vanilla, sugar, eggs, softened butter, and salt and blend well. Add 3 to 4 cups bread flour and mix. Then knead with dough hook on lowest speed of mixer 6 to 8 minutes, adding more bread flour as necessary to form a soft, bouncy dough. (If you don't have a stand mixer simply add flour until the dough is too stiff to stir by hand, then turn out onto a lightly floured surface and knead for about 8 minutes, adding flour as needed to prevent sticking. Your dough is ready when it's smooth, soft and bounces back when you press your thumb into it.). Remove dough hook and spray dough with nonstick cooking spray. Cover entire mixer and bowl with a large clear plastic bag (I used saran wrap to very loosely cover the bowl). Let dough rise 30 to 60 minutes or until almost doubled. Turn out dough onto a lightly floured work surface and gently deflate. Cut dough into 12 equal portions. Shape each into a small round roll or bun. Place about 3 inches apart on prepared baking sheet. Whisk 2 eggs and a pinch of sugar together in a small bowl. Brush each bun well with egg wash. Preheat oven to 350F. For butter crumb topping, in a small bowl, rub ingredients together to form a crumbly mixture. Distribute carefully on top of each bun. Cover buns loosely with plastic wrap and let rise about 30 to 45 minutes or until quite puffy and almost doubled. Bake for 28 to 35 minutes or until browned all over. Source: "Genius Kitchen" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 434 Calories; 16g Fat (33.3% calories from fat); 11g Protein; 61g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 478mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2017 - 1009 --------------- MESSAGE bread-bakers.v117.n041.2 --------------- Date: Sun, 22 Oct 2017 20:24:15 -0700 From: Reggie Dwork Subject: Bread Machine Alpine Wheat Bread * Exported from MasterCook * Bread Machine Alpine Wheat Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Fruit Grains Nuts Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (2 Lb Loaf): 3/4 cup water -- plus (1C) 3 tbsps water 3 tbsps vegetable oil -- (1/4C) 3 tbsps molasses -- (1/4C) 1 1/2 tsp lemon juice -- (2 tsp) 1 egg white -- (2) 3 cup whole wheat flour -- (4C) 1 1/2 tsp salt -- (2 tsp) 1 1/2 tsp ground cinnamon -- (2 tsp) 3 1/2 tsp Active Dry Yeast -- Red Star preferred 1/2 cup walnuts -- (2/3C) 1/2 cup raisins -- (2/3C) This 100% whole wheat loaf is inspired by the Swiss cereal, Müesli, and is full of cinnamon flavor and studded with raisins and walnuts! Notes: Due to the low volume of this loaf, the medium recipe can be used in a small machine. Have liquid ingredients at 80F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/ normal crust. Walnuts and 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 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup whole wheat flour, and other dry ingredients, except walnuts and raisins. Combine liquids, except egg white(s), and heat to 120 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. Add egg white(s); beat 1 minute. By hand, stir in walnuts, 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. Continue with Rising, Shaping and Baking instructions below. Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg white(s); beat 1 minute. Gradually add walnuts, raisins and remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Continue with Rising, Shaping and Baking instructions below. Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, including egg white. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add walnuts and raisins; pulse just until mixed. Continue with Rising, Shaping and Baking instructions below. 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. 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) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking. Serving size: 1 (Med Recipe) Calories: 200, Total Fat: 7g, Saturated fat: 0.5g, Carbs: 32g, Sugar: 7g, Sodium: 300mg, Fiber: 5g, Protein: 6g Source: "This recipe is featured at Texan Erin." S(Internet Address): "http://redstaryeast.com/alpine-wheat-bread/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 301 Calories; 11g Fat (29.4% calories from fat); 9g Protein; 47g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 415mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0212 --------------- MESSAGE bread-bakers.v117.n041.3 --------------- Date: Sun, 22 Oct 2017 20:44:22 -0700 From: Reggie Dwork Subject: Bread Machine Indian Yogurt Bread * Exported from MasterCook * Bread Machine Indian Yogurt Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Ethnic Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup plain yogurt 3 Tablespoons olive oil 3 Tablespoons honey 1 1/2 Teaspoons garam masala 3/4 Teaspoon salt 3 Cups bread flour 1 1/8 Cups whole wheat flour 2 Teaspoons yeast 1 Tbsp Milk -- Or Water -- (To 2 Tbsp) Add ingredients to your bread machine according to the manufacturer's instructions. Tasted very, very good with dark honey. No-fat sour cream can be substituted for the yogurt. You may need to add more milk/water (up to 4 Tbsp). The dough is heavy and you may need to help the kneading blade a bit. From Priscilla in Pittsburgh via the Bread Machine Mailing List -> RecipeLu -> Daily-Bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 5g Fat (18.7% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 140mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2000 - 0308 --------------- MESSAGE bread-bakers.v117.n041.4 --------------- Date: Sun, 22 Oct 2017 21:36:11 -0700 From: Reggie Dwork Subject: 5 Minute Artisanal Bread * Exported from MasterCook * Bread, 5 Minute Artisanal Recipe By :Tyrant Farms Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups warm water -- 100 - 110F 1 Tablespoon active dry yeast 1 Tablespoon kosher salt 2 Tablespoons brown sugar -- or 3 Tbsp coconut sugar 910 grams white whole wheat flour -- 6 1/2 cups Put yeast, salt and sugar together in a large mixing bowl. Add in 3 cups warm water. Mix ingredients together with a fork. Add 6 1/2 cups flour all at once. Mix with a spoon until no clumps of flour remain. The dough should be very sticky and moist. Hodgson Mills organic, stone ground white whole wheat flour is recommended. If you use a regular (not white) whole wheat flour, replace 1/4 to 1/3 of the whole wheat flour with bread flour. Cover the bowl of dough with a tea towel or linen cloth - a thin fabric that allows the bread to breathe. Let sit for 2 hours in a warm spot, or refrigerate for 24 hours. Place a cast iron dutch oven or deep pan on the middle rack of your oven. On the lower rack, place a cast iron (or other oven-proof) skillet. Preheat the oven to 450F (no convection) and allow to fully heat before starting to bake. Dust the surface of the risen dough with flour. Gently pull the dough away from the sides of the bowl, dusting the dough with flour as you go. Avoid deflating the dough. You do NOT want to knead the bread at any point. You're simply trying to get it out of the bowl in one piece. Flour the surface of a peel or rimless baking sheet. Pour/transfer the dough onto this surface and allow to rest for 5 to 10 minutes. While the dough is resting, fill a 3-cup measure with ice and water. Open the oven and quickly transfer the dough to the preheated dutch oven. You may be able to lift the dough with two hands, slide it off the peel or pour it depending on the consistency of your dough. Pull out the lower shelf and pour the 3 cups ice water into the skillet and close the oven. Bake for 25 to 35 minutes. This dough is very moist that it's hard to overbake, so go for the 35 minute time when you first bake this bread. Be CAREFUL when you open the open since steam will come blasting out. Cool the bread on a rack for 30 minutes before slicing. Tyrant Farms has a YouTube video showing how to make this bread: . Reggie & Jeff's notes: This bread was very good. We didn't have any white whole wheat flour, so we used about 3/4 Hodgson Mills Whole Wheat flour and 1/4 bread flour. There was no way we could have lifted the dough - it was much too soft - so we poured it into the pot. Next time we'll use our Super Peel . S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 1g Fat (4.2% calories from fat); 7g Protein; 43g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 356mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : 2017 - 1022 --------------- MESSAGE bread-bakers.v117.n041.5 --------------- Date: Sun, 22 Oct 2017 22:27:23 -0700 From: Jeff Dwork Subject: Brod and Taylor Proofer Our house is never warm enough for bread to properly rise. We've used our oven but rising conflicts with preheating. So we bought an electric proofing box: Brod and Taylor Folding Proofer & Slow Cooker . It's big enough for an 8 quart pot when open and folds for storage. The temperature range is 70 - 195F (21 - 90C) so it can be used making yogurt, proofing dough and slow cooking. For proofing it has a rack and water pan to maintain high humidity. We used it for the "5 minute artisanal bread" set at 83F. The humidity stayed high - the dough surface didn't dry out even with no cover. We're very happy with it and are looking forward to trying the slow-cooker function. We got ours from Amazon. It's also sold by Williams-Sonoma. Jeff --------------- MESSAGE bread-bakers.v117.n041.6 --------------- Date: Sun, 22 Oct 2017 21:50:28 -0700 From: Reggie Dwork Subject: Preston Rolls correction There was an error in the serving size of the Preston Rolls recipe in the Oct 15, 2017 digest (v117n039). It should be 24 instead of 12. The recipe in the archives has been corrected. Thanks to Deb Rogers for informing us. Jeff & Reggie --------------- END bread-bakers.v117.n041 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved