Date: Tue, 03 Apr 2018 05:39:25 +0000 --------------- BEGIN bread-bakers.v118.n012 --------------- 01. 12 grain bread corrections (Jeff Dwork) 02. Bread Machine Bolillos (Reggie Dwork) 03. Aloo Paratha Bread(Punjabi Aloo Paratha) (Reggie Dwork) 04. Quick Crusty Bread (Reggie Dwork) 05. Soft Rye Pretzels (Reggie Dwork) 06. Roberta's Pizza Dough (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n012.1 --------------- Date: Tue, 03 Apr 2018 05:35:09 +0000 From: Jeff Dwork Subject: 12 grain bread corrections There were some errors in last week's 12 grain bread recipe. The wrong amount of salt was specified, no source for the 12 grain flour was given, and the recipe author was incorrect. It's fixed in the archives: Jeff --------------- MESSAGE bread-bakers.v118.n012.2 --------------- Date: Mon, 26 Mar 2018 15:39:46 -0700 From: Reggie Dwork Subject: Bread Machine Bolillos * Exported from MasterCook * Bread Machine Bolillos Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast -- or instant 1 1/2 teaspoons water -- (12 oz) 1 tablespoon honey 1 tablespoon lard -- or shortening, or butter, melted and cooled 1 1/2 teaspoons salt 3 1/2 cups unbleached all-purpose flour -- (14 7/8 - 17oz), t= o 4C Mexico (WW 4 points) This staple bread for Mexican sandwiches is made in bakeries all over=20 Mexico; it's a smaller cousin of French bread with a softer texture=20 inside, and a crispy crust on the outside. That crust comes from=20 baking in a steamed oven coating with a cooked cornstarch slurry or=20 simply by brushing the risen loaves with a quick egg wash. In a lg bowl or the pan of your bread machine set on the dough cycle,=20 combine the yeast, water, honey, melted fat, salt, and 3 1/2C of the=20 flour. Mix until a soft dough forms. Check its consistency: if the=20 dough sticks to your finger when you touch it lightly, add 1/4C of=20 flour only if you need it; the dough should be soft, but not=20 sticky. knead for 6 - 8 min at med speed in a stand mixer, or 10 min=20 by hand, until it's smooth and bouncy. Cover the bowl and let rise=20 for 1 hr, until doubled, or let the bread machine complete its cycle. Once the dough has risen, deflate it and divide ito 10 pieces, roll=20 into balls, and cover the pieces. Let them rest for 5 min before=20 shaping the rolls into a football shape, tapering toward the edges;=20 the rolls should be 5 1/2" long and 2" around at the center. Place=20 the rolls on the prepared baking sheet and cover with greased=20 plastic. Preheat the oven to 400F When the rolls are almost doubled in size, brush the tops and sides=20 with egg wash. Slash the tops of the rolls from end to end, about=20 1/2" deep. Bake for 20 - 22 min, until golden brown and the centers=20 read 190F when measured with an instant-r4ead thermometer. Remove=20 from the oven and cool before slicing. Yield: 10 rolls Weight Watchers PointsPlus: 4 Source: "King Arthur Baking Sheet, Spring 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 2g Fat (8.9%=20 calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber;=20 1mg Cholesterol; 321mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean=20 Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2013 - 0428 --------------- MESSAGE bread-bakers.v118.n012.3 --------------- Date: Wed, 28 Mar 2018 15:50:11 -0700 From: Reggie Dwork Subject: Aloo Paratha Bread(Punjabi Aloo Paratha) * Exported from MasterCook * Bread, Aloo Paratha(Punjabi Aloo Paratha) Recipe By :Nags Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Grains Hand Made Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour -- (atta) 1/2 cup water -- (Just over) 1 tsp salt -- (or to taste) 2 drops oil -- (A few) 2 medium potatoes 1 tsp red chilli powder 1/2 tsp cumin powder -- (jeera) 1/4 tsp carom seeds -- (ajwain / omam) 1/2 tsp garam masala -- *see Note 1/2 tsp salt 1 handful coriander leaves -- chopped fine India Note: is a blend of ground spices common in North India, South India,=20 Pakistan, and other South Asian cuisines Mix the atta and salt well together. Add a few drops of oil and mix=20 with fingertips. Add water little at a time and keep kneading into a soft dough. Knead for 3-4 mins and coat with some more oil (don't overdo the oil=20 bit, very few drops will do). Set aside while making the filling. To prepare aloo paratha filling: Boil and grate the potatoes. I used to mash them but that leaves=20 small lumps here and there making it harder to roll out the aloo=20 parathas smoothly. Grating is a better method to ensure a smooth filling. Mix all ingredients for the filling together, making sure they are=20 well incorporated. The spices you add to the filling also make a large difference to the=20 taste of your aloo parathas. There are tons of different versions. Divide the dough into 8 equal parts and roll into smooth balls. Do=20 the same with the filling. I like to make the size of the filling=20 slightly smaller than the dough balls but you can make them into=20 equal sizes if you wish. Flour the surface you are going to use to roll the parathas. Take one dough ball, place it on the floured surface and flatten with=20 fingertips into a small round. I find that doing this with my=20 fingertips makes it easier to get the surface equally thick than=20 rolling with a rolling pin. Place a ball of potato filling in the center of the flattened dough ball. Gather the dough ball around the filling, sealing it gently on top. Make it into a momo-like ball, making sure that the dough covers the=20 filling ball completely. You can pinch off the extra bit of dough on top. I sometimes just=20 flatten it against the top and continue. Again, using your fingertips, gently press the filled dough ball into=20 a small circle, making sure the thickness is equal on all sides. Then use your rolling pin to flatten it out to as thick or thin as=20 you want. I keep it slightly thicker than chapatis. Transfer rolled paratha to a hot griddle. Make sure you tap out the=20 excess flour used in rolling. Cook until both sides are golden brown. When done, brush with some ghee / butter or oil and transfer to a plate. Serve aloo paratha hot with a pat of butter on top, some curd and pickles. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 1g Fat (4.7%=20 calories from fat); 5g Protein; 28g Carbohydrate; 4g Dietary Fiber;=20 0mg Cholesterol; 407mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean=20 Meat; 0 Vegetable; 0 Fat. NOTES : 2016 - 0330 --------------- MESSAGE bread-bakers.v118.n012.4 --------------- Date: Fri, 30 Mar 2018 15:06:13 -0700 From: Reggie Dwork Subject: Quick Crusty Bread * Exported from MasterCook * Bread, Quick Crusty Recipe By :Homa Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Hand Made Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour -- plus 2 TBSP bread flour -- for dusting 1 1/4 tsp salt 1 1/2 tsp active dry yeast 1 1/2 cups water -- room temp The golden brown crust is delicious and crispy, and the crumbs are=20 light and airy. Best of all, there is no kneading, and no need for a mixer! Yields: One 8" round loaf Preheated 450F oven Prep: 5 min Rest time for dough: 12-18 hrs Bake: 42-48 min You will need a 3 1/2 to 4 Quart size Dutch oven, or a similar heavy=20 pot with a secure lid Add the dry ingredients to a large bowl and combine well with a whisk. Make a well in the middle of the flour mix and add the water. Use a=20 heavy spoon to stir and mix the ingredients only for a few minutes.=20 Stop stirring when you have a very sticky dough, without any trace of=20 dry flour. Do not over mix. Cover the bowl with a cling wrap and leave it on the kitchen counter=20 for 12-18 hours at room temperature. At the end of this time the=20 dough will be well risen and very sticky. Cover the small Dutch oven with the lid and place it on the center=20 rack of the oven and preheat to 450F. Using mittens transfer the heated Dutch oven to a heatproof surface=20 and remove the lid. Flour the palms of your hands and sprinkle a little flour on top of=20 the risen dough. Use your floured fingertips to pull the dough away=20 from the sides and bottom of the bowl, and roughly form it into a=20 ball, then gently drop it in the preheated pot. Cover the pot and return it back to the preheated oven and bake for 30 minu= tes. Remove the lid and continue baking the bread for another 12-18=20 minutes, or until the top is golden brown. Remove the bread from the pot and use a pastry brush to dust off the=20 excess flour from the bottom of the bread. At this point the bread=20 sounds hollow and is very light. Allow the bread to cool on a cooling rack for 10-15 minutes or longer=20 for the best texture. Source: "adapted from " S(Internet address): "" Yield: "10 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 1g Fat (4.3%=20 calories from fat); 5g Protein; 31g Carbohydrate; trace Dietary=20 Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean M= eat. NOTES : 2018 - 0131 --------------- MESSAGE bread-bakers.v118.n012.5 --------------- Date: Wed, 28 Mar 2018 15:24:58 -0700 From: Reggie Dwork Subject: Soft Rye Pretzels * Exported from MasterCook * Pretzels, Soft Rye Recipe By :Kim Boyc Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbs. unsalted butter -- melted, for bowl & baking sheets For the dough: 1 package active dry yeast -- (2 1/4 tsp) 1 Tbs. honey 1 cup rye flour 2 1/2 cups all-purpose flour 1 Tbs. kosher salt For the bath: 1/2 cup baking soda To finish: Coarse sea salt -- such as Maldon These pretzels are soft, chewy, and flavorful, with a slight sourness=20 that comes from boiling the pretzels in a baking soda bath. The=20 baking soda also gives the pretzels their traditional dark mahogany=20 color. Be sure to boil only a few pretzels at a time and to use the=20 bath for only a single batch of the recipe-otherwise the baking soda=20 water reduces too far and leaves a metallic bite to the dough. A=20 simple dusting of sea salt, especially flaky Maldon salt, is the best=20 to finish these. Measure the yeast into a large bowl. Heat 1-1/2 cups of water in a=20 small saucepan over low heat to a temperature that is warm to the=20 touch, about 100F, and pour it over the yeast. Add the honey and stir=20 to combine. Add the flours and salt and stir again. Dump the sticky dough onto a floured surface and knead. Add up to 1/2=20 cup all-purpose flour, as needed, until the dough is tacky but not=20 sticky. Knead for about 12 minutes, or until the dough is soft and supple. Lightly brush a large bowl with melted butter. Using a dough scraper,=20 scrape the dough into the bowl, cover with plastic wrap or a towel,=20 and let rise for about 1-1/2 hours, or until doubled in size. While the dough is rising, place two racks at the top and bottom=20 thirds of the oven and preheat to 450F. Brush two baking sheets=20 generously with butter. Once the dough has doubled, gently pour it from the bowl onto a=20 lightly floured surface. Cut the dough into 12 pieces. Take each=20 piece of dough and roll it into a snake about 17" long, with thinly=20 tapered ends. Don't flour your surface as you roll; the slight=20 stickiness enables you to roll the dough out evenly and quickly. Form=20 the dough into a pretzel shape by folding onethird of the left side=20 over the center of the snake, and then one-third of the right side=20 over the left. Place the shaped pretzels onto the prepared baking=20 sheets. Let the pretzels proof (rise) for 15 to 20 minutes. Meanwhile, for the bath, fill a large pot with 10 cups of water and=20 bring it to a boil. Once the pretzels are proofed and the water is=20 boiling, add the baking soda to the water. To poach the pretzels, lift 2 or 3 pretzels, depending on the surface=20 area of your pot, into the bath. Boil each side for 30 seconds, use a=20 strainer to remove the pretzels, pat any excess water with a towel,=20 and transfer them back onto the buttered baking sheets. Boil the=20 remaining pretzels. Sprinkle liberally with salt. Bake for 15 to 18 minutes, rotating the sheets halfway through. The=20 pretzels should be dark mahogany in color. Transfer them to a rack to=20 cool.good to the grain. Make Ahead Tips: These pretzels are best eaten the day they're made, ideally within the hour. Serve a basket of the pretzels with a pot of whole-grain mustard. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 2g Fat (14.2%=20 calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber;=20 5mg Cholesterol; 2988mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0=20 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0131 --------------- MESSAGE bread-bakers.v118.n012.6 --------------- Date: Fri, 30 Mar 2018 15:53:43 -0700 From: Reggie Dwork Subject: Roberta's Pizza Dough * Exported from MasterCook * Bread, Pizza Dough Roberta's Recipe By :SAM SIFTON Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 153 grams 00 flour -- (1C plus 1 Tbsp) 153 grams all-purpose flour -- (1C plus 1Tbsp and 2 tsp) 8 grams fine sea salt -- (1 tsp) 2 grams active dry yeast -- (3/4 tsp) 4 grams extra-virgin olive oil -- (1 tsp) Our best recipe for pizza dough is adapted from the one used at=20 Roberta's, the pizza utopia in Bushwick, Brooklyn. It provides a=20 delicate, extraordinarily flavorful dough that will last - and=20 improve - in the refrigerator for up to a week. As ever with breads,=20 rise time will depend on the temperature and humidity of your kitchen=20 and refrigerator. But we generally allow it to go at least overnight. Before You Start: Plan ahead. Make the dough at least a day before you intend to make=20 pizza, to give it enough time to rise. Buy a food scale on which to weigh the ingredients for dough and=20 toppings. It's a smart investment: In baking, weight is a more=20 accurate measurement than volume. You will need a cooking surface. This could be a pizza stone or=20 steel, or four to six unglazed quarry tiles measuring 6" by 6" from a=20 building supply store. Whichever you use, heat in a very hot oven for=20 at least an hour before cooking. YIELD: Two 12" pizzas TIME: 20 minutes plus at least 3 hours' rising In a large mixing bowl, combine flours and salt. In a small mixing bowl, stir together 200 grams (a little less than 1=20 cup) lukewarm tap water, the yeast and the olive oil, then pour it=20 into flour mixture. Knead with your hands until well combined,=20 approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape=20 each into a ball. Place on a heavily floured surface, cover with=20 dampened cloth, and let rest and rise for 3 to 4 hours at room=20 temperature or for 8 to 24 hours in the refrigerator. (If you=20 refrigerate the dough, remove it 30 to 45 minutes before you begin to=20 shape it for pizza.) To make pizza, place each dough ball on a heavily floured surface and=20 use your fingers to stretch it, then your hands to shape it into=20 rounds or squares. Top and bake. Source: "Adapted from "Roberta's," by Carlo Mirarchi, Brandon Hoy, Chris=20 Parachini and Katherine Wheelock" S(Internet address): "" Yield: "2 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; trace Fat (5.6%=20 calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber;=20 0mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 = Fat. NOTES : 2018 - 0131 --------------- END bread-bakers.v118.n012 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved