Date: Mon, 07 May 2018 06:24:25 +0000 --------------- BEGIN bread-bakers.v118.n016 --------------- 01. How to Cut Yeast Rising Time (Reggie Dwork) 02. Many thanks (Edgar Rasch) 03. Glyphosate in Wheat (Terry Vlossak) 04. Glyphosate (socko47@aol.com) 05. Polish Sourdough Rye Bread (Reggie Dwork) 06. Russian Black Bread ('Chorni Chleb') (Reggie Dwork) 07. Americanized Irish Raisin Bread (Reggie Dwork) 08. Crisp Thyme Flatbread (Reggie Dwork) 09. Pretzel Bites (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n016.1 --------------- Date: Wed, 02 May 2018 15:10:17 -0700 From: Reggie Dwork Subject: How to Cut Yeast Rising Time I found this at: I found this interesting. Maybe some of you knew about this but I didn't. Hope it might help you also. It is by Barbara Rolek. Rising time if often a deterrent to making items that require a yeast dough, typically 50 to 60 minutes per rise. For a two-rise baked good, that would mean up to two hours of waiting time. And some recipes require three rises-- up to a whopping three hours. While we're all pressed for time, we still want that homemade taste, especially with baked goods like bread and coffee cakes. You might fill those two hours by multitasking, but perhaps you want results now. Microwave Dough: By using a microwave, you can lop off 1 1/2 hours of rising time for a food product that requires two (1-hour) rises and 2 1/4 hours for three rises. With these tips, you can have your cake and eat it, too! First Rise Before Shaping: Use the microwave to cut 45 minutes off the first rise of yeast doughs. * Mix and knead the dough according to the recipe's instructions. Place the dough in a large, greased microwave-safe bowl. Turn dough upside down to grease the top. Cover tightly with plastic wrap. * Place glass pie pan or other shallow microwave-safe plate in microwave oven. Pour 1 cup very hot water in pan. Place plastic-covered bowl with dough in the pan. * Cook covered on low (10% power) 10 to 14 minutes or until dough has doubled. Make sure the microwave is set to low power, otherwise the dough will cook from the inside out and will never rise. Proceed to shape the dough as recipe directs unless it requires another rise before baking (see Optional Third Rise, below). Second Rise Before Baking: Use the microwave to cut 45 minutes off the second rise of yeast doughs. * After shaping the dough per your recipe directions, place it in glass loaf pan(s) or on nonmetal baking pan(s) that fit in your microwave oven. * Cook covered loosely with greased plastic wrap on low (10% power) for 5 minutes. Let stand in microwave 10 to 15 minutes or until doubled. Proceed to bake the dough as recipe directs. --------------- MESSAGE bread-bakers.v118.n016.2 --------------- Date: Mon, 23 Apr 2018 09:59:46 -0400 From: Edgar Rasch Subject: Many thanks Reggie, Our multitude of thanks for your contribution to yeast aficionados such as our entire family! Your circulation of the variety of wonderful recipes has energized all of us wherever we live and want to keep the old and new. It is a wonderful service and we thank you sincerely! the ERasch family [ Thank you for your kind statements. We really appreciate them. Reggie & Jeff ] --------------- MESSAGE bread-bakers.v118.n016.3 --------------- Date: Mon, 23 Apr 2018 15:18:47 +0000 (UTC) From: Terry Vlossak Subject: Glyphosate in Wheat Hello Jeff: Thank you for your thoughts on glyphosate in wheat in the April 15, 2018 Bread-Bakers Digest. Your observations were very thought-provoking. I have an experience to add to the conversation on the effect of glyphosate in our food supply. Firstly, a bit of background. My husband and I own an organic vegetable farm, Full Harvest Farm, in Washington County, Wisconsin. One day, several years ago, we were driving down a country road when we saw a spray rig in a wheat field (the ones that look like something our of a Star Wars movie). I asked my husband what it was doing there. He replied it was spraying Roundup to dry the wheat. After that, I started buying organic wheat flour. Recently, I became a Master Gardener. The president of our group, a nurse whose father is a wheat farmer and consultant, seemed a good person to ask about this incident with the spray rig. She was surprised, saying that she never heard her father talk about spraying his wheat with glyphosate, and said she would ask him. Several weeks later, she reported back to say her father never used glyphosate to dry down a wheat crop, and he didn't know anyone who had, nor would he recommend it. Firstly, Roundup is expensive, so using it raises a farmer's costs and lowers how much he can make on his wheat crop. Secondly, a farmer can get the same result by waiting 7-10 days for the wheat to dry sufficiently to harvest. Since getting wheat to market is not time-sensitive, waiting makes sense. Apparently, wheat farmers lose more money when storms and high winds flatten some of their wheat. I still buy organic flour, but have added some Non-GMO Project flours to my list too, namely Wheat Montana. Thanks for all your and Reggie's efforts to provide this forum for fellow bread bakers. Keep on baking, Terry --------------- MESSAGE bread-bakers.v118.n016.4 --------------- Date: Mon, 30 Apr 2018 18:32:43 -0400 From: socko47@aol.com Subject: Glyphosate An article sent to me by a friend, from the Guardian. Joe Salkowitz https://www.theguardian.com/us-news/2018/apr/30/fda-weedkiller-glyphosate-in-food-internal-emails --------------- MESSAGE bread-bakers.v118.n016.5 --------------- Date: Sun, 06 May 2018 22:23:51 -0700 From: Reggie Dwork Subject: Polish Sourdough Rye Bread * Exported from MasterCook * Bread, Polish Sourdough Rye Recipe By :Barbara Rolek Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Low Fat Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Sourdough Starter: 4 tablespoons flour -- (medium rye) 3 tablespoons warm milk For the Bread: 4 cups medium rye flour 4 cups all-purpose flour 1 tablespoon salt 2 1/4 teaspoons instant yeast -- (1 pkg) 2 tablespoons butter -- softened 2 1/2 cups warm water 1 large egg white -- room temperature, beaten 1 tablespoon caraway seeds The sourdough starter in this Polish rye bread recipe gives it a delightful tang, but it takes two days to ripen, so plan accordingly. See the starter shortcut below. Many people are familiar with white sourdough breads but don't realize some deli ryes are made with a sourdough, too. Rye breads and wheat breads must be lightened with white flour otherwise, they would be too dense. Brushing with egg white before baking gives this bread a nice shine. If you have leftovers, put them to good use in these leftover rye bread recipes. Prep: 20 mins Cook: 40 mins Total: 60 mins Yield: 2 loaves Servings: 20 Make the Starter: In a small bowl, mix together the 4 tablespoons rye flour and milk. Cover with plastic and set in a warm place to ripen for two days or until it smells pleasantly sour. Make the Dough: In a large bowl, combine 4 cups rye flour and all-purpose flour, salt, yeast, butter, water, and starter. Knead 7 minutes by machine or 10 minutes by hand. Place in a clean, greased bowl, cover with plastic and let rise in a warm place until doubled, about 1 hour. Punch down dough, knead 1 minute and divide in half. Shape and Bake: Heat oven to 400F. Shape each dough half into a round on 2 parchment-lined baking sheets. Cover with oiled plastic and let rise 30 minutes or until almost doubled. Brush risen rounds with egg white and sprinkle with caraway seeds. Bake 35 to 40 minutes or until instant-read thermometer registers 190 to 195F and bread sounds hollow when tapped. Slide breads off baking pans and cool completely on a wire rack.on a wire rack. S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 2g Fat (9.4% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 338mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat. NOTES : 2018 - 0306 --------------- MESSAGE bread-bakers.v118.n016.6 --------------- Date: Sun, 06 May 2018 22:32:20 -0700 From: Reggie Dwork Subject: Russian Black Bread ('Chorni Chleb') * Exported from MasterCook * Bread, Russian Black ('Chorni Chleb') Recipe By :Deb Perelman Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Ethnic Grains Low Fat Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast -- (2 pkgs) 1 Pinch sugar 1/2 cup warm water -- (105 to 115F) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole-wheat flour 3 cups medium rye flour 3 cups unbleached all-purpose -- or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal 1 tablespoon unbleached all-purpose flour 1 teaspoon caraway seeds I am struggling to say anything objective about this bread, because it is, hands down, the best I have ever baked and possibly ever eaten; in a few weeks, we've made it halfway through our second batch. It is adapted from The Bread Bible by Beth Hensperger (Chronicle Books 1998). Don't be put off by the 20 ingredients; it makes for an abundantly complex, hearty and flavorful bread. To eat it as the Russians do, slather it with a layer of salted butter and caviar. In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes. Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside. Combine whole-wheat, rye and white flours in a large bowl. Set aside. In bowl of a heavy mixer fitted with a paddle attachment, combine two cups mixed flours, bran, seeds, salt, espresso and shallots. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for three minutes. (Note: If you don't like whole seeds in your bread, grinding them in a spice grinder allows their flavor to come through without the texture.) At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. It will be very sticky but firm. Scrape dough off paddle, gradually add flour mixture, and knead to make a springy yet dense dough. You might not use all of the flour mixture. Form into a ball and place in a greased bowl. Turn once to grease top. Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours. Combine cornmeal, flour and remaining caraway seeds and set aside. Gently deflate dough. Turn out onto a lightly floured surface. Divide into two portions and form into two rounds. Place seam down on a greased or parchment-lined baking sheet, sprinkled with cornmeal mixture. Cover loosely with plastic wrap. Let rise until doubled and puffy, about 45 minutes to one hour. Slash an X into the top. Bake in a preheated 350F oven for 50 minutes or until loaves are well-browned, or register an internal temperature of 200 to 210F on an instant-read thermometer. Remove from baking sheet to cool completely on a rack. S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 241 Calories; 5g Fat (17.5% calories from fat); 7g Protein; 45g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 406mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0311 --------------- MESSAGE bread-bakers.v118.n016.7 --------------- Date: Sun, 06 May 2018 22:36:44 -0700 From: Reggie Dwork Subject: Americanized Irish Raisin Bread * Exported from MasterCook * Bread, Americanized Irish Raisin Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fruit Grains Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 113 g white whole wheat flour -- organic preferred (1C) 113 g cool water -- (1/2C) 1/8 teaspoon instant yeast Dough: all of the starter 241 g Unbleached All-Purpose Flour -- (2C) 1 1/4 teaspoons salt 32 g potato flour -- or instant potato flakes(3T flour or 1/3C flakes) 50 g brown sugar -- (3T) 1/2 teaspoon baking soda 2 1/4 teaspoons instant yeast 57 g butter -- (1/4C or 4T) 113 g lukewarm milk -- (1/2C) 170 g golden raisins -- dark raisins, or a combination; or currants (1C) Topping: 1/4 teaspoon ground cinnamon 7 g confectioner's sugar -- (1T) 14 g cold water -- (1T) This soft sandwich bread, studded with raisins, is our American take on "fancy" Irish bread. While everyday Irish bread is made with baking soda and whole wheat flour, ours has just a touch of whole wheat; adds yeast to the leavening, and begins with an overnight starter, which improves flavor, texture, and keeping qualities. The raisins are a salute to American-Irish soda bread, typically made with both raisins and caraway. PREP: 15 mins. to 25 mins. BAKE: 35 mins. to 40 mins. TOTAL: 10:50 to 20:05 To make the starter: Combine the flour, water, and yeast in a small bowl, mixing until all of the flour is moistened. Cover the bowl, and let the starter rest overnight (or for up to 20 hours or so), at room temperature; it doesn't need to be placed somewhere warm. It will expand and become a bit bubbly. To make the dough: Combine the starter with everything except the raisins. Mix and knead to make a smooth, soft dough. The dough will seem dry at first, but as you knead it'll soften up. Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy though not necessarily doubled in bulk. Gently deflate the dough. Knead in the raisins; your hands are the best tool here. Shape the dough into a log, and place it into a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan with a large overturned bowl, or tent it lightly with greased plastic wrap. Allow the dough to rise until it's crowned about 1/2" to 3/4" over the rim of the pan, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350F. Uncover the bread. Mix the cinnamon, sugar, and water, and brush it over the loaf. Bake the bread for 20 minutes. Tent it loosely with aluminum foil, and bake for an additional 20 to 25 minutes, until it's golden brown and an instant-read thermometer inserted into the center registers at least 190F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for up to 5 days; for longer storage, wrap well and freeze. TIPS: We like to bake this bread for New Year's Day. Irish tradition designates January 1 "Day of the Buttered Bread." An old custom involved placing bread-and-butter sandwiches on the doorstep, to show that all within were well-fed - a talisman against famine in the coming year. Why use a starter to make this bread? It's not sourdough, not particularly "artisan..." We find that a simple overnight starter both enhances bread's flavor AND its keeping qualities; the short amount of "extra" fermentation raises the bread's acidity level just enough that it stays fresher longer. If you use currants instead of raisins, you'll have a greater distribution of fruit throughout the loaf, due to currants' smaller size. How about if you simply increase the amount of regular raisins, for more fruit in each bite? We tried that, and found increasing the raisins slowed fermentation considerably, and also affected the bread's final rise, due to sugar leaching from the raisins into the dough. It made a nice loaf, for sure; but it was denser. If that's what you're after, use 2 cups raisins, and bake in a 9" x 5" loaf pan. Omit the cinnamon topping, if desired; it's not critical, but adds a nice hint of spice. The topping amounts as written make more than enough; we did it that way simply because it's easier to measure a tablespoon each confectioners' sugar and water than 1 1/2 teaspoons each. Drizzle the excess over your morning oatmeal! This bread makes a marvelous grilled cheese sandwich. Slice bread, and spread one side of each piece with mayonnaise (yes, mayo; it makes a beautifully crisp, golden brown crust). Top bare side (no mayo) of bottom slice with Cabot Seriously Sharp cheddar and thinly sliced Granny Smith apple. Top with remaining slice, mayo side out. Fry slowly in a lightly greased pan, until bread is golden brown and cheese has melted. Source: "King Arthur Flour Co." S(Internet address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 6g Fat (18.7% calories from fat); 6g Protein; 49g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 389mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0301 --------------- MESSAGE bread-bakers.v118.n016.8 --------------- Date: Sun, 06 May 2018 22:38:30 -0700 From: Reggie Dwork Subject: Crisp Thyme Flatbread * Exported from MasterCook * Flatbread, Crisp Thyme Recipe By :Tracey Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 tablespoon chopped thyme -- plus a few extra sprigs 1 teaspoon baking powder 3/4 teaspoon salt 1/2 cup water 1/3 cup olive oil -- plus more for brushing flaky sea salt -- (used kosher salt) The blog states she made 3 equal balls. After she did all she needed to she bakes them and then breaks each of the 3 baked flatbreads into pieces. I don't know how many your pieces will break into so I am putting in 16 as a number of servings (your's may vary). Place a heavy baking sheet on the middle rack of your oven. Preheat to 450F. Stir together flour, chopped thyme, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. Divide dough into 3 pieces. Working with 1 piece at a time (keep the remaining pieces covered with plastic wrap), roll the dough into a 10" round (though don't worry if it's not a perfect circle - rustic is good!) on a sheet of parchment paper. The dough should be thin. Lightly brush top with additional oil and scatter small clusters of thyme leaves on top, pressing in slightly. Sprinkle with sea (or kosher) salt. Transfer the round (still on the parchment paper) to the preheated baking sheet in your oven and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces. Once completely cool, the flatbread can be stored in an airtight container for 2 days. Source: "adapted from Gourmet, July 2008" S(Internet address): "" Yield: "3 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 5g Fat (46.4% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0311 --------------- MESSAGE bread-bakers.v118.n016.9 --------------- Date: Sun, 06 May 2018 22:40:14 -0700 From: Reggie Dwork Subject: Pretzel Bites * Exported from MasterCook * Pretzel Bites Recipe By :Yekaterina Boytsova Serving Size : 8 Preparation Time :0:00 Categories : Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter -- cut into pieces, room temp, plus more for greasing 1/4 ounce active dry yeast -- (2 1/4 teaspoons) 1 tablespoon dark brown sugar 3 1/4 cups unbleached bread flour -- or more 1/2 cup cold pilsner-style beer 2 teaspoons kosher salt 1/4 cup baking soda Vegetable oil -- (for greasing) 1 large egg Coarse kosher salt -- pretzel salt, everything seasoning, paprika, caraway seeds, and/or poppy seeds (for topping) These pretzel nubbins are crunchy on the outside and soft and chewy on the inside. Instead of using lye, which can be hard to find and work with, we achieved the deep mahogany color by boiling them in a baking soda bath. Grease a very large bowl with butter. Pour 1/2 cup warm water (100-115F) into the bowl of a stand mixer. Sprinkle yeast over. Add brown sugar and stir to dissolve. Let sit until foamy, 5-7 minutes. Stir in bread flour, beer, kosher salt, and remaining 2 Tbsp. butter with a wooden spoon or spatula until a shaggy dough forms. Mix with dough hook on medium-low speed until dough forms into a smooth ball, about 2 minutes. (You might need to help dough form into a ball by scraping up some flour from bottom of bowl with your hands.) Dough should be firm and might be a little tacky, but not sticky. If dough is still sticky, add flour 1 Tbsp. at a time, mixing until smooth. If dough is too dry, add warm water 1 tsp. at a time. Continue to mix on medium-low speed until dough is smooth and elastic, 5-7 minutes. (Alternatively, mix dough ingredients in a large bowl, then turn out onto a clean work surface and knead by hand, about 10 minutes.) Transfer dough to prepared bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 1/2 hours. Place racks in upper and lower thirds of oven; preheat to 500F. Turn out dough onto a clean work surface and punch down to deflate. Divide into 8 equal pieces (if you have a kitchen scale, weigh the dough before cutting, then divide by weight; otherwise, eyeball it). Working with 1 piece at a time and keeping remaining dough covered with a damp kitchen towel, shape dough into a rope about 12" long and 3/4" in diameter, applying light pressure with your palms and working from center of dough out to the ends. If you need more friction, lightly spray work surface with water. Cut rope into 8 pieces about 1 1/2" long. Arrange on 2 rimmed baking sheets, spacing 1/2" apart. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise at room temperature until increased in size by about half, 20-30 minutes. While dough pieces are going through second rise, bring 8 cups water to a boil in a large pot. Carefully add baking soda, which will bubble violently. Using a large spider and working in 2 batches, gently dip dough pieces into boiling solution. Cook, turning, until pieces are fully coated, about 20 seconds. Using spider, remove from liquid and drain on paper towels. Divide between 2 lightly oiled rimmed baking sheets, spacing at least 1" apart. Beat egg with 1 Tbsp. water in a small bowl, then brush dough pieces with egg wash. Sprinkle with toppings. Bake pretzels, rotating sheets from front to back and top to bottom halfway through, until deep brown in color, 8-12 minutes. Let cool slightly. Serve pretzel bites with cheese dip and/or mustard alongside. Do Ahead: Pretzel dough before rises can be made 1 day ahead. Wrap in plastic and chill. Let come to room temperature, then let rise in a warm place until doubled in volume, 3-4 hours. S(Internet address): "" Yield: "64 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 4g Fat (16.5% calories from fat); 8g Protein; 43g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 2370mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0307 --------------- END bread-bakers.v118.n016 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved