Date: Mon, 11 Dec 2017 22:28:06 +0000 --------------- BEGIN bread-bakers.v117.n048 --------------- 01. Gluten-Free Bread Book + Others (Rita Yeazel) 02. Italian Bread Recipe [v117.n045] (W H Douglas) 03. Overnight Honey-Wheat Rolls (Reggie Dwork) 04. Cranberry Orange Braided Bread (Reggie Dwork) 05. Jan Brett's Crunchy Whole Grain Bread (Reggie Dwork) 06. Scali (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n048.1 --------------- Date: Sun, 3 Dec 2017 08:24:45 -0500 From: Rita Yeazel Subject: Gluten-Free Bread Book + Others These people have been very popular for the last 10 years for all sorts of breads. They completely updated and revised their first 2 bread books and published a gluten-free book about 2 or 3 years ago. They answer bread-baking questions, often on the same day. https://artisanbreadinfive.com/ --------------- MESSAGE bread-bakers.v117.n048.2 --------------- Date: Tue, 5 Dec 2017 16:58:35 -0500 From: W H Douglas Subject: Italian Bread Recipe [v117.n045] In the newsletter dated *November 19, 2017 [v117.n045]. The Italian Bread recipe. Is there supposed to be some sugar in it? I thought yeast needed something to feed on?* *Helen Douglas* [[Editor's note: Sugar is not necessary - flour is sufficient. Adding sugar speeds the rise and may modify texture, taste, and color.]] --------------- MESSAGE bread-bakers.v117.n048.3 --------------- Date: Sat, 09 Dec 2017 17:33:41 -0800 From: Reggie Dwork Subject: Overnight Honey-Wheat Rolls * Exported from MasterCook * Rolls, Overnight Honey-Wheat Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 oz active dry yeast 1 1/4 cups warm water -- (110F to 115F), divided 2 large egg whites 1/3 cup honey 1/4 cup canola oil 1 teaspoon salt 1 1/2 cups whole wheat flour 2 1/2 cups all-purpose flour Melted butter -- optional Prep/Bake: 30 min These yeast rolls don't require kneading, and the make-ahead dough saves you time on the day of your meal. In a small bowl, dissolve yeast in 1/4 cup warm water. In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10" rope; tie into a knot. Tuck ends under. Place rolls 2 " apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes. Bake at 375F for 10-12 minutes or until golden brown. Brush with melted butter if desired. Yield: 1-1/2 dozen. Originally published as Overnight Honey-Wheat Rolls in Country Woman Christmas Annual 2007, p50 Kraft Recipes Double-Layer Pumpkin Pie Source: "Lisa Varner" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 3g Fat (20.6% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1111 --------------- MESSAGE bread-bakers.v117.n048.4 --------------- Date: Sat, 09 Dec 2017 17:57:26 -0800 From: Reggie Dwork Subject: Cranberry Orange Braided Bread * Exported from MasterCook * Bread, Cranberry Orange Braided Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1 cup King Arthur Unbleached All-Purpose Flour -- (120g) 1/2 cup cool water -- (113g) 1/8 teaspoon instant yeast Dough: 2 1/4 cups King Arthur Unbleached All-Purpose Flour -- (269g) 1 1/4 teaspoons salt 2 teaspoons SAF Gold instant yeast -- Tips 1/3 cup granulated sugar -- (67g) 1/4 cup soft unsalted butter -- (4 tablespoons) (57g) 2 large eggs 1 large egg yolk -- white reserved 1/4 teaspoon Fiori di Sicilia flavor -- Tips grated peel of 1 large orange Filling: 3/4 cup dried cranberries -- (85g) 3/4 cup walnuts -- (85g) 1/2 cup Sticky Bun Sugar -- Tips Topping: pearl sugar or sparkling sugar -- for decorating Note: Available at King Arthur Flour Co. PREP: 20 mins. to 30 mins. BAKE: 30 mins. to 35 mins. TOTAL: 2 hrs 50 mins. to 5 hrs 5 mins. YIELD: one 12" to 14" loaf. Serving Size 1 piece (71g) To make the starter: Combine the starter ingredients, cover, and leave at room temperature overnight. To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy. Divide the dough into three pieces. Flatten each piece into a 6" x 12" rectangle. Mix the filling ingredients together, and spread each rectangle with some of the filling. Starting with a long edge, roll each rectangle into a log. Braid the logs together. Cover the braid, and allow it to rise for 1 to 2 hours, until puffy. Preheat the oven to 350F. Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with pearl or sparkling sugar. Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190F. Remove the bread from the oven, and transfer it to a rack to cool. Yield: one 12" to 14" loaf. Tips: If you don't have Fiori di Sicilia, replace it with 2 teaspoons vanilla extract + 1/4 teaspoon orange oil (or 1 tablespoon grated orange rind). If you don't have Sticky Bun Sugar, replace it with brown sugar; the filling may seep out of the loaf a bit as it bakes. SAF Gold instant yeast is specially formulated for sweet dough; but use SAF Red if that's what you have, understanding that your dough will take longer to rise, both the first and second times. Source: "" S(Internet Address): "" Yield: "12 to 14" loaf." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 7g Fat (32.7% calories from fat); 6g Protein; 28g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1111 --------------- MESSAGE bread-bakers.v117.n048.5 --------------- Date: Sat, 09 Dec 2017 17:28:35 -0800 From: Reggie Dwork Subject: Jan Brett's Crunchy Whole Grain Bread * Exported from MasterCook * Bread, Jan Brett's Crunchy Whole Grain Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Grains Hand Made Low Fat Nuts Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lukewarm water -- (454g) 1 large egg 1/2 cup molasses -- (170g) 1 tablespoon salt 4 teaspoons instant yeast 1/2 cup softened butter -- (113g) 1/4 cup milled flax seeds -- (32g ) 1/4 cup stabilized wheat germ -- (32g) 1/4 cup Harvest Grains Blend 3 cups King Arthur Whole Grain Flour Blend -- (43g) 1 cup finely chopped walnuts -- (1 to 1 1/2) (113 to 170g) 1 cups dried cranberries -- (1 to 1 1/2) (128 to 191g) 1/4 cup toasted sesame seeds -- (35g) 4 cups King Arthur Unbleached Bread Flour -- (454g) This dark, earthy, whole-grain bread, studded with cranberries and walnuts, makes marvelous sandwiches and toast PREP: 20 mins. to 30 mins. BAKE: 35 mins. to 50 mins. TOTAL: 4 hrs 40 mins. to 5 hrs 50 mins. Yield: 2 large sandwich loaves. Serving Size: 1 slice, (65g) Whisk together the water, molasses, and egg in a large bowl. Add the salt, instant yeast, butter, flax, wheat germ, Harvest Grains blend, and 9-Grain Flour Blend, stirring to combine. Stir in the walnuts, cranberries, and sesame seeds. Add the bread flour, and mix until cohesive. Knead the dough for about 7 to 10 minutes (the longer amount of time by hand), to make a dough that feels fairly springy, but will also feel quite sticky. Transfer the dough to a lightly greased bowl, cover the bowl, and let the dough rise until it's noticeably expanded, about 2 hours. Gently deflate the dough, and shape it into two 9" logs. Place the logs in two lightly greased 9" x 5" loaf pans. Cover the pans, and let the dough rise until the center of each loaf has crested about 1" above the rim of the pan, 1 to 2 hours. Towards the end of the rising time, preheat the oven to 350F. Bake the bread for 40 to 50 minutes, until the center of a loaf registers 200F on an instant-read thermometer. Tent the loaf lightly with aluminum foil after about 30 minutes, to prevent over-browning. Remove the bread from the oven, and turn it out of the pans onto a rack to cool. If desired, brush melted butter on the crust for a satiny sheen and buttery flavor. S(Internet Address): "" Yield: "2 large loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 7g Fat (32.5% calories from fat); 6g Protein; 26g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1111 --------------- MESSAGE bread-bakers.v117.n048.6 --------------- Date: Thu, 07 Dec 2017 16:05:37 -0800 From: Reggie Dwork Subject: Scali This looks really good to me. We haven't made it yet but plan to in the near future. It isn't the typical Italian bread. * Exported from MasterCook * Scali Recipe By :SteveB Serving Size : 8 Preparation Time :0:00 Categories : Bread Italian Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biga: 120 g King Arthur Organic Select Artisan Flour 75 g Water 1/8 tsp. Instant Yeast Final Dough: 240 g King Arthur Organic Select Artisan Flour 145 g Water 8 g Salt 2 tsp. Instant Yeast 10 g Nonfat Dry Milk 2 tbs. Olive Oil Biga -- (add all of the above) Italian The night before baking, the biga is prepared by mixing the flour, water and yeast until all the ingredients are well incorporated, then hand kneading briefly until a smooth dough is formed. The biga is then placed in a covered container and allowed to rest at 70F overnight until mature, about 12 hours. The next day, the flour, salt, yeast and non-fat dry milk are combined. To the bowl of a stand mixer is added the water and olive oil. Using the whisk attachment, the water and olive oil are whisked together on speed 3 of the mixer. Slowly, enough of the flour mixture is added (~40 g) until a stable, aerated emulsion is formed. The mixer is then stopped and the remaining flour mixture is added along with the biga. Using a spiral dough hook, the mixture is mixed on speed 3 until a firm, medium developed dough is achieved, about 6 minutes. The resulting dough is then covered and allowed to ferment at 76F for 1 hour, 15 minutes. After the first fermentation, the dough is turned out onto a lightly-floured surface and is divided into three equal-weight pieces. Each piece is preshaped into a short log and allowed to rest for 10 minutes. After the rest period, each log is then extended into a tapered strand using the same technique used for shaping baguettes. Shaping into a 3-stranded braid . The braided loaf is then placed on a parchment paper-lined baking sheet, brushed with an egg white wash, made from one egg white and 1 tbs. of water, and sprinkled with sesame seeds. The loaf is then loosely covered with lightly oiled plastic wrap and allowed to proof at 74F for about 1 1/2 hours. The loaf-bearing parchment paper is then slid off the baking sheet and placed onto an oven peel. The parchment paper and loaf are then slid directly onto the baking stone of a preheated oven and allowed to bake at 425F for 35 minutes, under steam for the first 15 minutes of baking. Source: "" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 4g Fat (18.6% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 397mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. NOTES : 2017 - 1116 --------------- END bread-bakers.v117.n048 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved