Date: Sun, 05 Nov 2017 06:55:47 +0000 --------------- BEGIN bread-bakers.v117.n043 --------------- 01. Re: Any recommendations from Suzanne Dunaway's "No Need to Knead"? (Dulcey) 02. Crusty Herbed Italian Bread (Jeff Dwork) 03. Homemade Saltines (Reggie Dwork) 04. Chocolate Banana Bread 1 (Reggie Dwork) 05. Uyghur Flatbread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n043.1 --------------- Date: Sun, 29 Oct 2017 08:40:05 -0500 From: Dulcey Subject: Re: Any recommendations from Suzanne Dunaway's "No Need to Knead"? The focaccia! That is the recipe I've used since the book came out, and many have asked for that recipe. I've made other recipes for focaccia just to "make sure", and I always go back to this one. Dulcey --------------- MESSAGE bread-bakers.v117.n043.2 --------------- Date: Sat, 04 Nov 2017 23:45:27 -0700 From: Jeff Dwork Subject: Crusty Herbed Italian Bread * Exported from MasterCook * Bread, Crusty Herbed Italian [R T] Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons rapid-rise yeast 2 tablespoons olive oil 1 teaspoon sugar 1 1/4 cups warm water -- 90F 360 grams all-purpose flour -- (3 cups) plus more as needed 1 1/2 teaspoons salt 1 1/2 teaspoons garlic powder 1 teaspoon dried oregano 1 teaspoon dried basil 2 teaspoons Italian seasoning 1 teaspoon dried parsley We made this today and it was very good. It took more than 3 cups flour, maybe 1/2 cup or more. Combine the olive oil, sugar, water, and yeast in a large bowl. Let sit for five minutes. Whisk the salt and herbs into the flour. Stir the flour into the liquid, adding flour a bit at a time until the dough is stiff enough to knead. Knead the dough until it is smooth and elastic - just a few minutes. Place dough in a greased bowl. Cover and let rise in a warm location until doubled in size. Form dough into an oval free-form shape and place on a greased (or cormeal covered) baking sheet. Place in the cold oven and set for 385F - the dough will continue to rise as the oven heats. Bake for 30 to 40 minutes. S(Internet address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 3g Fat (17.6% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1104 --------------- MESSAGE bread-bakers.v117.n043.3 --------------- Date: Sat, 28 Oct 2017 19:04:12 -0700 From: Reggie Dwork Subject: Homemade Saltines * Exported from MasterCook * Saltines, Homemade Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Food Processor Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 cup water 2 tablespoons butter -- melted Smoked salt Poppy seeds -- and/or black sesame seeds Hands on: 20 Min TOTAL: 1 Hr Your soup or salad deserves a side of crackers this delicious! After one bite, you'll never go back to boxed saltines. In a food processor process flour and salt. Add the water and melted butter; process until a crumbly dough forms. Transfer to a lightly floured surface; knead until smooth. Cover; let rest 30 minutes. Preheat oven to 400F. Roll dough to 1/8 to 1/16" thickness. Using a knife, cut into 2 1/2" rectangles or other desired shape. Arrange on an ungreased baking sheet. Prick several times with a fork. Brush with a little water; sprinkle with smoked salt and poppy seeds and/or black sesame seeds. Bake 10 minutes or until golden. Remove; let cool. Store in an airtight container at room temperature up to 3 days. Source: "" S(Internet Address): "" Yield: "24 crackers" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; 2g Fat (33.4% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat. NOTES : 2017 - 1028 --------------- MESSAGE bread-bakers.v117.n043.4 --------------- Date: Sat, 28 Oct 2017 19:09:52 -0700 From: Reggie Dwork Subject: Chocolate Banana Bread 1 * Exported from MasterCook * Bread, Chocolate Banana 1 Recipe By :Jennifer Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Desserts Food Processor Fruit Hand Made Posted Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour -- do not pack 1/4 cup natural unsweetened cocoa powder -- *Note 1 teaspoon baking soda 1 teaspoon salt 1/2 cup unsalted butter -- (1 stick), at room temperature 1 cup sugar 2 large eggs 1 cup mashed very ripe bananas -- from 2-3 brown bananas 1/2 cup sour cream 1 teaspoon vanilla 1/2 cup semi-sweet chocolate chips Note: There are two types of unsweetened cocoa powder: natural (such as Hershey's) and Dutch-processed. Dutch-processed will not work in this recipe. Preheat the oven to 350F. Grease a 9 x 5 x 3" loaf pan with non-stick cooking spray. In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and the mixture is well combined. Set aside. In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and beat gently until just combined. Add the bananas, sour cream and vanilla and mix on low speed to combine. Fold in the chocolate chips. Do not overmix. Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour and 10 minutes. Let the loaf rest in the pan for about 10 minutes, then turn it out onto a rack to cool completely. Source: "" S(Internet Address): "" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 14g Fat (42.2% calories from fat); 4g Protein; 39g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 302mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : Maybe as part of a dessert for the holidays NOTES : 2016 - 0417 --------------- MESSAGE bread-bakers.v117.n043.5 --------------- Date: Sat, 28 Oct 2017 23:17:42 -0700 From: Reggie Dwork Subject: Uyghur Flatbread * Exported from MasterCook * Flatbread, Uyghur (Nángbing) Recipe By :CAROLYN PHILLIPS, JULY 26, 2016 Serving Size : 6 Preparation Time :0:00 Categories : Asian Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 1 1/4 teaspoons kosher salt 1 teaspoon sugar 1 1/3 cups all-purpose flour -- mixed with 2/3 cup pastry flour -- plus more for dusting 1 cup wheat germ 2 Tablespoons unsalted butter 1 Tablespoon peanut oil Optional toppings: sesame seeds, nigella seeds, fennel seeds, ground black pepper, sea salt Total: 3 hr 15 min Serves: 6-8 A centuries-old staple in Western China, this flatbread is punctured with a nail-studded tool and scattered with a variety of seeds and spices. Flour in China is lower in protein than American all-purpose, forming a dough that is comparatively lower in gluten, the result of which is fluffy no matter how thinly rolled. To avoid a crackerlike bread, a mixture of all-purpose and pastry flour will do the trick. In the bowl of a stand mixer fitted with a hook, combine the yeast, salt, sugar, and 1 1/4 cups of lukewarm water (about 115F). Let the mixture stand until foamy, about 10 minutes, and then add the flour, wheat germ, butter, and oil. Mix on low speed until a dough comes together and no dry flour remains. Increase the speed to medium and knead until the dough is smooth, about 6 minutes more. Cover the bowl and let it rise at room temperature for 1 hour. Place a pizza stone in the oven and preheat to 500F. Punch the dough down, re-cover, and let it rise, again at room temperature, until doubled in volume (about 30–40 minutes more). On a lightly floured surface, divide dough into 4 equal pieces, about 6 oz. each, and gently shape each into a round. Cover with a towel and let them rest for 15 minutes. Working with one ball at a time, use a rolling pin to flatten each piece into a 7" circle. Place on a lightly floured baking sheet. Cover again and let the breads rise for another 30 minutes at room temperature. Lightly prick the dough all over with a fork and brush lightly with water. Sprinkle with your desired toppings, slide the loaves onto the hot stone, and bake until just golden brown around the edges, about 3 minutes. Serve warm. Source: "" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 8g Fat (25.9% calories from fat); 9g Protein; 44g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 396mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1028 --------------- END bread-bakers.v117.n043 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved