Date: Sun, 18 Mar 2018 06:41:42 +0000 --------------- BEGIN bread-bakers.v118.n010 --------------- 01. Hazelnut Golden Raisin Baguettes (Reggie Dwork) 02. Mission Fig Bread (Reggie Dwork) 03. Appalachian Cornbread (Reggie Dwork) 04. Andrea's Steamed Buns (Reggie Dwork) 05. Sour Cream Cornbread 1 (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n010.1 --------------- Date: Thu, 15 Mar 2018 14:06:17 -0700 From: Reggie Dwork Subject: Hazelnut Golden Raisin Baguettes * Exported from MasterCook * Bread, Hazelnut Golden Raisin Baguettes Recipe By : Serving Size : 18 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 -------- ------------ -------------------------------- SPONGE: 1 cup Unbleached All-Purpose Flour -- King Arthur preferred, (120g) 1/4 cup rye flour -- (28g) See note 1 1/4 cups water -- (283g) 1/4 teaspoon instant yeast DOUGH: all of the sponge 2 cups Unbleached All-Purpose Flour -- King Arthur, (241g) 1 1/4 teaspoons salt 1/2 teaspoon instant yeast 1 cup toasted, coarsely chopped hazelnuts -- (142g) 3/4 cup golden raisins -- (128g) 1 tablespoon fennel seeds -- lightly toasted (optional) Note: white, medium, or pumpernickel rye or King Arthur 100% White Whole Wheat Flour These baguettes feature a blend of fruit, nuts, and the distinctive licorice taste of fennel. Leave out the fennel if you like, but it really does lend a mild but interesting flavor to these loaves. PREP: 23 mins. BAKE: 20 mins. to 24 mins. TOTAL: 18 hrs 43 mins. to 18 hrs 47 mins. To make the sponge: Mix together, cover, and set aside to rest for 12 to 24 hours at room temperature; the longer you let it sit, the more of a tang your bread will have. To make the dough: Mix and knead together the sponge, flour, salt, and yeast for 8 to 10 minutes, until the dough becomes smooth and elastic. Add the hazelnuts, raisins and fennel seeds, kneading until everything is evenly incorporated. Place in a greased bowl, cover, and allow to rise for 1 to 1 1/2 hours, until nearly doubled in bulk. Gently deflate the dough, and divide it in half. Form it into logs about 10" to 12" long, and place them on baking sheets (or in a couche). Cover, and let rise for 1 hour. If baking on a stone: Preheat the oven and stone for 30 minutes at 475F. Just before placing the loaves in the oven, cut three or four diagonal slices down the center of each, and spritz with water. Place the loaves on the stone, then reduce the oven heat to 375F. Bake the baguettes for 20 to 24 minutes, until they're medium brown. If baking on sheet pans: Preheat the oven to 450F. Prepare the baguettes for the oven as directed above, and bake for 10 minutes. Reduce the oven heat to 375F and continue baking for an additional 10 to 12 minutes. Store bread, well-wrapped, for 2 days at room te S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 5g Fat (29.8% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat. NOTES : 2018 - 0115 --------------- MESSAGE bread-bakers.v118.n010.2 --------------- Date: Thu, 15 Mar 2018 14:41:26 -0700 From: Reggie Dwork Subject: Mission Fig Bread * Exported from MasterCook * Bread, Mission Fig Recipe By :Martin Philip and our King Arthur Flour Bakery Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Fruit Grains Hand Made Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PREFERMENT: 132 g Unbleached All-Purpose Flour -- (1C+ 1Tbs) 43 g White Whole Wheat Flour -- (6Tbs) 111 g lukewarm water -- (1/2C) 17 g fed sourdough starter -- (1Tbs) SOAKER: 83 g water -- (6Tbs) 83 g cracked wheat -- (1/2C+1Tbs) DOUGH: 207 g White Whole Wheat Flour -- (1 1/3C) 119 g Unbleached All-Purpose Flour -- (1C) 1 teaspoon instant yeast -- (1tsp) 223 g room-temperature water -- (about 70F) all of the preferment -- (above) 12 g salt -- (2 1/2 tsp) all of the soaker -- (above) 150 g dried Mission figs 1 1/2 teaspoons anise seed -- (1 1/2tsp) This dense and chewy bread, with its crunchy crust, is packed with flavor. Read all the way through the directions before starting; it's an overnight bread, so you'll need to plan ahead. Since our bakers put together their formulas using gram measurements, rather than ounces or volume, you'll be most successful if you make this bread with the aid of a gram scale. PREP: 20 mins. BAKE: 32 mins. to 37 mins. TOTAL: 17 hrs 3 mins. To make the preferment: Mix the flour, water, and sourdough starter until thoroughly combined. Cover and let rest at room temperature for 12 to 16 hours; the dough will be nice and bubbly. To make the soaker: Toast the cracked wheat in a skillet set over low heat until the grains are lightly browned, and smell toasty. Combine the wheat and water, and let rest overnight. To make the dough: In a large bowl, combine the flours and yeast, then stir in the water, mixing until no dry bits remain. If you're using a stand mixer, this may take up to 3 to 4 minutes at low speed. Let the dough rest in the bowl, covered, for 20 minutes. Add the preferment and salt, mixing until fully incorporated. Mix for 6 to 7 minutes at medium-low speed; the dough should be smooth (aside from the cracked wheat) and elastic. Stem the figs and chop to slightly larger than marble size. Toast the anise seed in a skillet until lightly browned. Add the soaker, fig, and anise seed, mixing on low speed until evenly distributed. The dough may be quite stiff; that's OK. Check the dough temperature; it should be between 75F and 80F. This is the optimum temperature for rising dough, so try to find a spot that's around that temperature. Cover the bowl, and let the dough rise for 15 minutes. Give the dough its first fold by reaching into the bowl and pulling a corner of dough up, folding it back toward the middle, and pushing it down. Repeat, working your way around the dough ball, for a total of 4 to 6 times. This will both de-gas the dough, helping the yeast to work; and strengthen the dough's structure. Repeat folding the dough after another 15 minutes (at the 30-minute mark since it started rising), and once more at the 45-minute mark. Let the dough rise for 90 to 120 minutes, or until it's noticeably puffy, though perhaps not doubled in bulk. Gently deflate the dough, and divide it into two pieces about 560g each. Gently pre-shape the pieces by gathering the corners of the dough and folding them to the center to form a loose ball. Place the balls, seam-side down, on a very lightly floured surface, cover, and let rest for 10 to 15 minutes. Working with one piece of dough at a time, shape as a batard with tapered points. Tuck one end underneath to create a teardrop shape. Place seam-side up on a flour-dusted couche or smooth cotton towel. Repeat with the second piece of dough. Gently cover the loaves, and let them rise for about 60 minutes, until they're puffy. While the loaves are rising, preheat your oven to 450F, with a baking stone on the middle rack. Place a cast iron pan on the oven's lowest rack; you'll use it to create steam. To bake on a stone: Roll the proofed loaves, seam-side down, onto a peel dusted with semolina or whole wheat flour. If you aren't using a stone, roll them onto a parchment-lined baking sheet, seam-side down. Score the dough with a baker's lame or very sharp knife, cutting an arc from the midpoint of the tip to the midpoint of the base. Add 1 cup boiling water to the cast iron pan. Quickly use the peel to load the loaves onto the stone (or place the pan in the oven), and close the door. Bake the loaves for 32 to 37 minutes, or until they're a rich mahogany color. The top crust will feel firm, and the bottom crust will be robust, but not burned. If you have a digital thermometer, the loaf's center temperature should be about 200F. Remove the loaves from the oven, and transfer them to a rack to cool. Note: Look for unsulphered, dried Black Mission figs. If your figs seem especially dry, give them a quick soak in hot water for about 20 to 30 minutes, then drain and add to the recipe as usual. S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; trace Fat (3.9% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat. NOTES : 2018 - 0115 --------------- MESSAGE bread-bakers.v118.n010.3 --------------- Date: Thu, 15 Mar 2018 14:51:36 -0700 From: Reggie Dwork Subject: Appalachian Cornbread * Exported from MasterCook * Cornbread, Appalachian Recipe By :Anne W Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Posted Side Dish Snacks Stand Mixer Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chopped onion 4 tablespoons canola oil -- divided 1 cup all-purpose flour 1 cup cornmeal 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup fresh or frozen corn -- thawed 1/3 cup shredded cheddar cheese 1/4 cup salsa 2 tablespoons minced chives On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super-sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This corn bread is just one way we use some of the bounty! Preheat oven to 425F. In a small saucepan, saute onion in 1 tablespoon oil until tender; set aside. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, milk and remaining oil. Stir in corn, cheese, salsa, chives and reserved onion. Stir into the dry ingredients just until combined. Transfer to a greased 9" square baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean and top is lightly browned. Cut into squares; serve warm. Source: "Originally published as Appalachian Corn Bread in Country June/July 2006" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 10g Fat (38.4% calories from fat); 6g Protein; 29g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 423mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0115 --------------- MESSAGE bread-bakers.v118.n010.4 --------------- Date: Sat, 17 Mar 2018 10:34:38 -0700 From: Reggie Dwork Subject: Andrea's Steamed Buns * Exported from MasterCook * Buns, Andrea's Steamed Recipe By :Andrea Nguyen Serving Size : 12 Preparation Time :0:00 Categories : Asian Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Side Dish Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 3/4 cup warm water -- (100F (38C) 3 tablespoons canola oil -- divided 2 1/2 cups all-purpose flour 2 tablespoons white sugar 2 teaspoons baking powder 1/2 teaspoon salt For tender results, use a moderate-protein all-purpose flour, such as Gold Medal(R) or King Arthur(R), when making these buns. This recipe uses both yeast and baking powder to ensure they rise in the steamer. Serve slightly warm or at room temperature, filled with your favorite fillings. Shortcut - No Time to make your own dough?? Roll refrigerated biscuit dough rounds into ovals. Then oil, fold, and steam them about 10 min. For tender results, use a moderate protein all-purpose flour, like Gold Medal or King Arthur when making these steamed buns. My recipe uses both yeast and baking powder to ensure they rise inthesteamer. Prep: 40 min Cook: 20 min Ready In: 2:10 Stir together yeast and water in a small bowl; let stand 5 to 10 minutes. Whisk in 2 tablespoons of the oil. Pulse flour, sugar, baking powder, and salt in a food processor a few times to combine. With machine running, pour yeast mixture through feed tube. Start slowly, then pour faster. Process until a dough ball forms, sides of bowl are nearly clean, and dough is medium-soft and tacky but doesn't stick to fingers. Turn dough ball and bits out onto an unfloured counter and gather into a neat ball. If dough feels stiff, wet hands and knead in the water from your hands. Transfer to an oiled bowl. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes. Meanwhile, cut twenty-four 3" squares of parchment paper. Put remaining 1 tablespoon oil in a small bowl. Cut dough in half. Roll one half into a rope, about 1 1/2" thick and 14" long; cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disk about 1/3" thick. With a rolling pin, roll each disk into a thin oval, about 2 1/2" wide by 4 1/2" long. Brush half of each oval with oil, then fold in half to form buns. Set each bun on a parchment square; transfer to a bamboo or metal steamer tray, spacing about 3/4" apart and away from steamer walls. Set any that don't fit in the steamer on a baking sheet. Loosely cover with a kitchen towel. Let rise in a warm spot until about 1 1/2 times the original thickness, 20 to 30 minutes. Meanwhile, fill a steamer pan or a pot halfway with water; bring to a rolling boil over high heat. Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes. S(Internet address): "" Yield: "24 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 4g Fat (24.7% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 171mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0120 --------------- MESSAGE bread-bakers.v118.n010.5 --------------- Date: Thu, 15 Mar 2018 12:47:33 -0700 From: Reggie Dwork Subject: Sour Cream Cornbread 1 * Exported from MasterCook * Cornbread, Sour Cream 1 Recipe By :Stefani Pollack Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oz. unsalted butter -- melted; more for the pan (1/2C) 6 3/4 oz. finely ground yellow cornmeal -- (1-1/2 C) 4 1/2 oz. unbleached all-purpose flour -- (1C) 1/3 cup granulated sugar 1/2 tsp. baking soda 1/2 tsp. table salt 2 large eggs -- at room temp, beaten 1 cup sour cream -- full-fat This is a lightly sweet and moist yet dense cornbread, delicious on its own or used in stuffing or French toast. Yield: one 8x8" loaf Position a rack in the center of the oven, and heat the oven to 350F. Grease an 8x8" baking pan. In a medium bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt. Fold in the eggs and sour cream with a silicone spatula until just combined. Fold in the butter a little bit at a time until just combined. Pour the batter into the pan, spread evenly with a small offset spatula or the back of a spoon, and bake until the top is just starting to brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a rack until room temperature, about 20 minutes, then invert onto a plate and serve. Source: "Fine Cooking, October/November 2016 Issue" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 17g Fat (48.2% calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 231mg Sodium. Exchanges: 2 Grain(Starch); 0 Leanxo Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0201 --------------- END bread-bakers.v118.n010 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved