Date: Mon, 05 Feb 2018 06:12:45 +0000 --------------- BEGIN bread-bakers.v118.n006 --------------- 01. Montana Russian Black Bread (Reggie Dwork) 02. Warmer Bread, Longer (Reggie Dwork) 03. Soft Onion Sandwich Rolls 1 (Reggie Dwork) 04. German New Year Pretzel (Reggie Dwork) 05. Semolina and Rosemary Boule (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n006.1 --------------- Date: Tue, 30 Jan 2018 14:19:30 -0800 From: Reggie Dwork Subject: Montana Russian Black Bread * Exported from MasterCook * Bread, Montana Russian Black Recipe By :Foresthome Serving Size : 10 Preparation Time :0:00 Categories : Alcohol Bread Bread-Bakers Mailing List Chocolate/Cocoa Grains Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups whole wheat bread flour 1 cup rye flour 3 tablespoons unsweetened cocoa powder 2 tablespoons bread flour 1 tablespoon wheat germ 1 tablespoon caraway seeds 2 teaspoons active dry yeast 1 cup flat warm porter beer 1/2 cup strong brewed coffee 2 tablespoons balsamic vinegar 2 tablespoons olive oil 2 tablespoons honey 1 tablespoon molasses 1 teaspoon sea salt 1/4 teaspoon onion powder 1 egg white 1 tablespoon warm water Wonderful flavorful bread Prep: 20 min Bake: 45 min Total: 3:35 Place whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, beer, coffee, vinegar, olive oil, honey, molasses, sea salt, and onion powder in a bread machine in the order suggested by the manufacturer. Set bread machine for kneading cycle. Line a baking sheet with parchment paper. Remove dough from bread machine and shape into a rustic loaf on the prepared baking sheet. Make slits on top of loaf in crisscross formation. Let dough rise for 1 hour. Preheat oven to 395F (202C). Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf. Bake in the preheated oven until bread is cooked through, 45 to 50 minutes. Cool bread on a wire rack for 1 hour before serving. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 4g Fat (16.1% calories from fat); 7g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 199mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1219 --------------- MESSAGE bread-bakers.v118.n006.2 --------------- Date: Thu, 01 Feb 2018 13:56:35 -0800 From: Reggie Dwork Subject: Warmer Bread, Longer Here is a quick and easy tip fo you. Love warm bread with your dinner? It rarely stays warm through the entire meal. And covering it with a towel just doesn't do the trick. Though there are bread warmers in stores, create your own, inexpensive version. Simply wrap dried beans in a tea towel, then heat them in the microwave. The bundled beans sit in the bottom of your bread basket and keep your bread warm through the whole meal. Cuisine athome eRecipes --------------- MESSAGE bread-bakers.v118.n006.3 --------------- Date: Mon, 29 Jan 2018 19:06:58 -0800 From: Reggie Dwork Subject: Soft Onion Sandwich Rolls 1 * Exported from MasterCook * Rolls, Soft Onion Sandwich 1 Recipe By :claudygir Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lukewarm milk 5 tablespoons lukewarm water 3 tablespoons butter -- softened 1 1/2 teaspoons salt 3 tablespoons sugar 1 teaspoon onion powder 3 tablespoons dried minced onion 1/4 cup instant potato flakes 3 cups all-purpose flour 2 1/4 tsp active dry yeast 1 egg white 1 tablespoon water 1/4 cup dried minced onion If you prefer plain rolls, omit onion ingredients. Prep: 3 hr Cook: 20 min Ready In: 3:20 Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start. When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4" in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes. Preheat the oven to 350F (175C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 6g Fat (19.8% calories from fat); 7g Protein; 44g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 466mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : Great for BBQ beef sandwiches. NOTES : 2018 - 0101 --------------- MESSAGE bread-bakers.v118.n006.4 --------------- Date: Tue, 30 Jan 2018 17:57:54 -0800 From: Reggie Dwork Subject: German New Year Pretzel * Exported from MasterCook * Pretzel, German New Year Recipe By :cgalaise Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Food Processor Hand Made Posted Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/4 teaspoons active dry yeast 1 cup lukewarm milk -- divided 4 1/2 tablespoons white sugar 2 1/4 cups all-purpose flour -- sifted, or more as needed 4 1/2 tablespoons melted butter 1 egg 1 teaspoon lemon zest 1 pinch salt 1 egg yolk 1 teaspoon white sugar -- or as needed This is a traditional New Year treat in Germany. It brings luck when it's the first thing you eat in the New Year. Germans typically eat it with butter spread on it. Rather than a salty pretzel, this is a lightly sweet dough Prep: 20 min Cook: 25 min Total: 2:20 Dissolve yeast in 1/2 cup milk in a bowl; add 4 1/2 tablespoons sugar. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture and 2 1/4 cups flour together in a bowl until dough is dry and clumpy. Allow dough to rise for 15 minutes. Add remaining 1/2 cup milk, butter, egg, lemon zest, and salt to dough until evenly mixed. Knead dough, adding more flour as needed, until dough is elastic. Cover bowl with a clean damp towel or plastic wrap and allow dough to rise in a warm area until doubled in size, about 1 hour. Preheat oven to 390F (199C). Grease a baking sheet. Gently knead dough; roll into a long rope on the prepared baking sheet and twist into a pretzel shape. Cover dough with a clean towel or plastic wrap and allow to rise for 15 minutes more. Brush egg yolk over dough and sprinkle 1 teaspoon sugar over egg yolk. Bake in the preheated oven until golden brown, 25 to 30 minutes. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 259 Calories; 9g Fat (32.0% calories from fat); 7g Protein; 37g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 109mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1226 --------------- MESSAGE bread-bakers.v118.n006.5 --------------- Date: Tue, 30 Jan 2018 18:39:30 -0800 From: Reggie Dwork Subject: Semolina and Rosemary Boule * Exported from MasterCook * Bread, Semolina and Rosemary Boule Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water -- (105F to 115F) 1 package active dry yeast 2 teaspoons sugar 1 cup water 3 tablespoons olive oil 2 C bread flour -- to 2 1/2 cups 1 2/3 cups semolina flour 4 teaspoons finely snipped fresh rosemary 1 teaspoon salt 1 tablespoon semolina flour 2 cups ice cubes In a large bowl whisk together the 1/2 cup warm water, the yeast, and sugar. Let stand about 5 minutes or until frothy. Stir in the 1 cup water and 2 tablespoons of the olive oil. Add 2 cups of the bread flour, the 1-2/3 cups semolina flour, the rosemary, and salt. Beat with an electric mixer on low speed until combined, scraping sides of bowl occasionally. Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Grease a large bowl with the remaining 1 tablespoon olive oil. Place dough in greased bowl; turn once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Line a large baking sheet with parchment paper; sprinkle parchment with the 1 tablespoon semolina flour. Set aside. Shape each dough half into a 6" round loaf. Place dough rounds on the prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Adjust one oven rack to the lowest position and another oven rack to the lower-middle position. Set a shallow baking pan on the bottom rack. Preheat the oven to 450F. Using a sharp knife, cut an X into the top of each loaf. Place baking sheet with dough rounds on the lower-middle rack. Place the ice cubes in the shallow baking pan (as they melt, they'll create steam, which helps the dough rise and develop a crisp crust). Bake rounds about 25 minutes or until deep golden and rounds sound hollow when tapped. If necessary to prevent overbrowning, cover rounds with foil for the last 10 minutes of baking. Transfer to a wire rack; cool completely. From the Test Kitchen: SEMOLINA, OLIVE, AND ROSEMARY BOULE: Prepare as directed, except stir 1/2 cup chopped pitted Kalamata olives into mixture with the rosemary. Info: Cal 122, Fat 2g, Pro 4g, Carb 21g, Sod 177mg, Fiber 1g Source: "BETTER HOMES AND GARDENS" S(Internet Address): "" Yield: "2 round loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 3g Fat (18.2% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1226 --------------- END bread-bakers.v118.n006 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved