Date: Mon, 14 May 2018 05:15:08 +0000 --------------- BEGIN bread-bakers.v118.n017 --------------- 01. Re: How to Cut Yeast Rising Time (Larry Geller) 02. Glyphosate (socko47@aol.com) 03. Flatbreads With Honey, Thyme and Sea Salt (Reggie Dwork) 04. Hawaiian Burger Buns (King's Hawaiian Style Bread) (Reggie Dwork) 05. Crusty Sourdough Bread (Reggie Dwork) 06. Dark Chocolate Tea Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n017.1 --------------- Date: Sun, 06 May 2018 21:55:57 -1000 From: Larry Geller Subject: Re: How to Cut Yeast Rising Time I use a microwave as well, for slightly different reasons. Typically I have a wet dough that has spent one or two days in the fridge. It happens to be from a sourdough starter, but that's not important. After taking the bread out of the fridge, it's time for it to rise and be baked as a boule later that day. I found that the crumb was very uneven because the top of the loaf warmed up sooner than the bottom. It rose unevenly and took a long time. So what I have been doing for quite a while is to take the cold dough out of the container and onto a plastic cutting board. I stretch it to help develop the gluten and put the whole thing into the microwave. Zap on high for seven seconds. That's a somewhat arbitrary number, but I'm trying to warm it a little without cooking any yeasts to death. Then out of the oven and back to the counter where I fold the dough over (with wet hands) and stretch it in the other direction. While stretched out, back it goes into the oven for another seven seconds. Then fold, stretch, repeat. I keep doing this, perhaps for a total of about seven or eight times, until the dough feels slightly warm to the touch. Because of the stretching and folding, the dough is uniformly warm. Then into my parchment paper-Iined bowl to rise. Covered with a Japanese tenugui (because I have one), I place it on a warm shelf above the refrigerator. The dough rises fairly quickly. Meanwhile, I have started the oven with a Dutch oven inside, ready to receive the dough for the Jim Lahey method of baking. Transferring the dough into the pot with the parchment paper is easy. The combination of a wet dough, the warming and the stretching produce a very nice and very uniform crumb, even with a high proportion of whole grain. One could also let it rise a bit then do more stretching--it might be better still. --------------- MESSAGE bread-bakers.v118.n017.2 --------------- Date: Mon, 7 May 2018 07:46:46 -0400 From: socko47@aol.com Subject: Glyphosate Here is an article from ConsumerLab.com, a source of reviews of vitamins and supplements. They do their own testing and supply relevant articles from recognized journals. ConsumerLab.com Answers Is Glyphosate Weed Killer in Foods and Supplements Toxic? Question: How concerned should I be about glyphosate in foods and supplements? Answer: Products that contain more than 1,100 micrograms (mcg) of the herbicide glyphosate per daily serving will, starting July 2018, be required to have a label warning if sold in California, which has applied a fairly strict limit based on current science. However it seems unlikely that any food products exceed this limit, as explained below. The label will warn the product contains a chemical known to cause cancer and birth defects or other reproductive harm. This level of exposure is estimated to pose a 1 in 100,000 lifetime risk of cancer, as determined by the International Agency for Research on Cancer part of the World Health Organization. However, as discussed below, it seems unlikely that any food product will exceed this limit. In contrast, the European Food Safety Authority concluded that glyphosate is unlikely to pose a carcinogenic hazard (and that it does not have endocrine disrupting properties) but set a maximum acceptable daily intake limit based on reproductive toxicity shown in animal studies. The limit in Europe is currently set at 0.5 milligrams (or 500 mcg) of glyphosate daily per kilogram of body weight, which works out to about 34 milligrams, or 34,000 mcg, for a 150 lb person. The U.S. daily limit, set by the Environmental Protection Agency, is 3.5 times as high Europe's, although some have called for lower limit. Glyphosate is the synthetic chemical in RoundUp herbicide, designed to kill weeds around plants that have been genetically altered to withstand it, such as genetically modified (GMO) soybeans and corn. It is also sprayed on many types of conventional crops such as wheat, oats, and barley prior to harvest as a drying agent and to even-out maturity. A USDA study in 2012 found that it was also commonly used on cherries, avocados, apples, lemons, grapefruit, peanuts, pecans, and walnuts (https://drive.google.com/file/d/0B-pJR4cGo9ckdHpFUmFGUWQzZDQ/view). Glyphosate is also found in processed foods containing these ingredients cannot be removed by washing, cooking, or baking. It can remain stable in food for a year or more. Independent testing commissioned by the advocacy organization Food Democracy Now! and reported in November 2016 showed the concentrations of glyphosate in popular foods. The highest level was 1,125.3 ppb (or 1.1253 mcg per gram) in Original Cheerios. Based on this, a suggested serving of 28 grams of Original Cheerios would contain 32 mcg of glyphosate. This is much lower than California's 1,100 mcg warning level limit and far from the European daily intake limit of about 34,000 mcg for a 150 lb adult. Other breakfast cereals, such as Corn Flakes, Raisin Bran, Special K, and Wheaties contained less than one-tenth the amount in Original Cheerios. Although one might expect organic foods to be devoid of glyphosate, Food Democracy Now! actually found a higher concentration (119 ppb) of glyphosate in 365 Organic Golden Round Crackers than in most cereals, and even Kashi Organic Promise cereal contained glyphosate at 25 ppb, possibly due to cross-contamination of ingredients. The report notes that "...even organic farmers are having their crops/ our food contaminated." The relatively high concentration of glyphosate in Original Cheerios is due to its main ingredient: whole grain oats. Independent testing shown in a 2016 presentation by and FDA scientist (see slide 30)found a similar level of glyphosate in other oat cereals, such as instant oatmeal packets, steel-cut oats, and infant oat cereal, although there was no detectable glyphosate in the organic oats it tested from Bob's Red Mill, 365 Whole Foods, Sprout, or Nature's Path. It's possible that dietary supplements containing grains, soy, fruits, and whole food supplements could contain glyphosate, as could supplements with other ingredients that are cross- contaminated with glyphosate from other sources. Again, however, it would be highly unlikely that the amount of glyphosate would exceed established safe limits, particularly as serving sizes for supplements are typically smaller than that of foods. The bottom line: Glyphosate safe or unsafe? Glyphosate is known to cause reproductive toxicity bases on animal models, and it may possibly be a carcinogen -- although there is dispute about this. However, at standard serving sizes (and even several times those sizes) even foods with the highest known concentrations of glyphosate, such as conventionally grown oats, appear to contain amounts of glyphosate far below those that pose a safety risk or require any type of warning. However, if you are concerned, glyphosate can be largely avoided by choosing organically-grown foods. However, be aware that some "organic" processed foods, such as cereals, will contain glyphosate, likely due to cross-contamination of ingredients. When evaluating reports on glyphosate, it is important to distinguish between the concentration in a product, typically in ppb (1,000 ppb = 1 mcg per gram), and how much you would consume, i.e., the concentration times the grams in a serving. Also see ConsumerLab.com's Oat Cereals Review, which compares amounts of ochratoxin A (a potential carcinogen and kidney toxin) and gluten in popular products. Glyphosate was not tested in the Review, which was conducted prior to the classification of glyphosate as a probable carcinogen in the U.S., but levels would likely be similar to those reported above. Joe Salkowitz --------------- MESSAGE bread-bakers.v118.n017.3 --------------- Date: Sun, 13 May 2018 21:44:09 -0700 From: Reggie Dwork Subject: Flatbreads With Honey, Thyme and Sea Salt * Exported from MasterCook * Flatbreads With Honey, Thyme and Sea Salt Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour -- (7 3/4 oz or 220 g) 1 teaspoon baking powder 3/4 teaspoon table salt 1/2 cup water -- (118 ml) 1/3 cup olive oil -- (79 ml) 2/3 cup grated Mahon cheese -- to 3/4 C, See Note 1/3 cup honey -- to 1/2C, (79 to 118 ml) 1 tablespoon fresh thyme Flaky sea salt -- such as Maldon Note: You could try any other aged nutty cow milk cheese instead of Mahon, or even a hard salty cheese like Romano or Parmesan instead. Use about 3 oz or 85 g. Flatbread base adapted from Gourmet; recipe inspired by SalinasNYC. I ate it hot - promise you'll eat it while it's still hot! These crackers fit squarely between dinner and dessert. It goes well with a cheese course - oh, wait, you don't have cheese courses with each meal at your house? Yeah, us neither, sigh - or at a cocktail party or maybe as a little summer afternoon something-something with a glass of wine or even as a dessert for people who do not throw themselves wholly into sweet things. The crackers play off the nutty cheese which plays off the slick of honey and faint crunch of sea salt with bits of thyme throughout and together they are even more than the sum of their parts. And they take no time to make. As for the cheese you use, the restaurant uses a Mahon, which I was able to find, but I daresay you could try any other aged nutty cow milk cheese instead, or even a hard salty cheese like Romano or Parmesan instead. Yes, that's a wide range. Mostly, it's about a flavor you might enjoy here. Preheat oven to 450F with a heavy baking sheet or pizza stone on a middle rack. Whisk together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil andgradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5times. It will feel quite oily (but just think of how great your hands will look later!). Divide dough into 4 pieces and roll out 1 piece at on a sheet of parchment paper into a longish irregular rustic shape; mine were about 12"x6". The dough should be rolled thin and it be crazy oily and you'll think I've lost my mind suggesting that it will make anything but a mess, but you'll see in a few minutes how perfectly ungreasy it bakes up, promise. Slide rolled out dough and parchment paper together onto the preheated baking sheet or stone, and bake about 5 minutes, until lightly golden. Leaving the oven on, remove tray from oven and quickly sprinkle with 1/4 of grated cheese. Bake an additional 3 to 4 minutes, until browned at edges and in thinner spots. Remove flatbreads from oven a final time, quickly drizzle each with honey (1 used about a tablespoon per flatbread, but the restaurant used more; they were truly flooded with honey and it was delicious), sprinkle with sea salt and garnish with thyme leaves. Cut each cracker width-wise into 4 sections (about 3"x6" each) with a sharp knife. Repeat with remaining pieces of dough. Serve warm. Do ahead: Should you want to prepare these ahead of time for a party, I'd bake them including the cheese about 1 minute less than needed. Shortly before you're ready to serve them, re-toast them in the oven and then drizzle on the honey/thyme/sea salt. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 6g Fat (39.7% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 202mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0311 --------------- MESSAGE bread-bakers.v118.n017.4 --------------- Date: Sun, 13 May 2018 21:45:03 -0700 From: Reggie Dwork Subject: Hawaiian Burger Buns (King's Hawaiian Style Bread) * Exported from MasterCook * Buns, Hawaiian Burger (King's Hawaiian Style Bread) Recipe By :Mother's BBQ Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup milk -- warmed 110F 1 tablespoons active dry yeast 1/2 cup packed brown sugar 1/4 cup canola oil 1/4 cup salted butter -- melted and slightly cooled (1/2 stick) 2 large eggs -- lightly beaten 2/3 cup crushed pineapple -- NOT drained 5 cups all-purpose flour -- divided 1/2 teaspoon salt For the tops: 1 egg 1/4 cup water Add yeast to warmed milk. Stir to combine and let stand 5 min. In a stand mixer with dough hook add milk and yeast mixture, canola oil, brown sugar, eggs, nutter, and pineapple. Start mixer on low speed and add flour 1/2 cup at a time. Beat only until fully combined. Remove from mixer, cover bowl with damp cloth and allow to rise in a warm place for 1 hr. Punch down and divide into 6 oz portions. Place in 8x8" deep buttered baking pans. Four buns should fit in each pan almost touching (see video on website). Cover pans and let rise for 1 hr. Brush with egg wash and bake at 350F in covered grill or oven for 20 min. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 498 Calories; 16g Fat (28.3% calories from fat); 11g Protein; 77g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 231mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0509 --------------- MESSAGE bread-bakers.v118.n017.5 --------------- Date: Sun, 13 May 2018 21:45:52 -0700 From: Reggie Dwork Subject: Crusty Sourdough Bread * Exported from MasterCook * Bread, Crusty Sourdough Recipe By :Williams-Sonoma Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Side Dish Snacks Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the sourdough starter: 1 cup grapes 2 cups unbleached bread flour 1/4 cup unbleached bread flour -- heaoing plus more as needed Warm water -- (105F), as needed 1 cup bubbly sourdough starter 1 cup warm water -- (105F) 4 cups unbleached bread flour -- or as needed 2 tsp. kosher salt Olive oil -- for bowl Cornmeal or semolina flour -- for pan 3 cups hot water Making the sourdough starter is a 3-day or longer process. The results are worth it, however: warm homemade sourdough bread, fresh from the oven. To make the sourdough starter, on day 1, place the grapes in a bowl and crush lightly with your hands. Put 1 cup of the flour in another bowl and whisk in 1 cup warm water to make a smooth paste. Add the grapes and stir. Put the bowl, uncovered, in a warm place (about 80F). On day 2, you should see bubbles in the starter and it should have a pleasant smell. If your kitchen is cold, put the bowl in a warm-water bath, or fire up your oven and leave the starter close by. Feed the starter with 1/4 cup warm water and the heaping 1/4 cup flour. Stir until you have a smooth paste with grape bumps. On day 3, you should see a foamy sponge under an air-dried crust. (If not, your kitchen might be too cold, so try warming the starter and let it sit 2 to 3 more days.) Peel off and discard the crust. Whisk 1 cup warm water into the starter, then strain through a sieve into a bowl and whisk in the remaining 1 cup flour to form a thick paste. Divide the starter between two 1-quart canning jars, cover the jars with cheesecloth and secure each with metal-ring bands. Put them back in the warm spot. If the starter triples in size within 4 to 6 hours, it is strong enough to make your bread rise. If it doesn't, feed it each day for the next few days with 1/4 cup each warm water and flour. If the jars get too full from feeding, discard some of the starter. When the starter is strong enough, remove 1 cup to make bread. To store the remaining starter, cover the jars, secure each lid in place with the metal band, use a hammer and clean nail to make a hole in each lid, and store in the refrigerator. Feed each starter jar once a week with 1/4 cup each warm water and flour. If the jars get too full, give some starter to a friend or discard. To make the sourdough bread, in a large bowl, whisk together the 1 cup sourdough starter and the 1 cup warm water. Stir in 2 cups of the flour until a smooth paste forms. Cover the bowl with plastic wrap, place in a warm corner, and let rise until tripled in size and very bubbly. This will take 4 to 8 hours. Add the salt and 1 cup of the flour to the sponge and stir with a wooden spoon. When it becomes too difficult to stir, turn the dough out onto a lightly floured work surface and knead until the dough is uniform, about 2 minutes. Gradually knead in more flour until the dough is smooth, 5 to 10 minutes; you may not need all of the flour. Shape the dough into a ball, place in a lightly oiled bowl, turn the ball to coat with the oil, cover tightly with plastic wrap and place in a warm corner to rise until doubled, 4 to 6 hours. Punch down the dough, roll it into a ball and flatten it slightly into a round loaf. Pinch the seams on the bottom together tightly. Line a bowl with a dish towel, sprinkle the towel with flour (to prevent sticking) and place the loaf, seam side up, in the bowl. Cover with plastic wrap and let rise in a warm spot until doubled, about 2 hours. Position 1 rack in the center and 1 rack in the lower third of an oven. Place a shallow baking pan with a 3-cup capacity on the lower rack and preheat the oven to 425F. Dust a rimmed baking sheet with cornmeal. Quickly and gently, flip the loaf upside down onto the prepared baking sheet. Carefully pour the 3 cups hot water into the pan in the oven and quickly shut the door. Using a very sharp knife, make 3 slashes, each 1/4" deep, across the top of the loaf, and without delay, place the baking sheet on the center rack in the oven. Bake for 15 minutes, using a mister to quickly spray the side walls of the oven with water every 5 minutes. Reduce the oven temperature to 375F, rotate the baking sheet front to back and continue to bake until an instant-read thermometer inserted into the center of the loaf registers 210°F. Let cool 5 minutes, then transfer to a rack and let cool slightly before slicing. Makes 1 large loaf. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 1g Fat (4.1% calories from fat); 6g Protein; 40g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 238mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit. NOTES : 2018 - 0509 --------------- MESSAGE bread-bakers.v118.n017.6 --------------- Date: Sun, 13 May 2018 21:47:09 -0700 From: Reggie Dwork Subject: Dark Chocolate Tea Bread * Exported from MasterCook * Bread, Dark Chocolate Tea Recipe By :Williams Sonoma Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breads Chocolate/Cocoa Desserts Nuts Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup cake flour 3/4 cup unsweetened Dutch-process cocoa powder 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 5 Tbs. unsalted butter -- at room temp 4 oz. cream cheese 1 cup granulated sugar 2 eggs 1 1/4 cups buttermilk 1 1/2 tsp. vanilla extract 2/3 cup chopped toasted hazelnuts 1 Tbs. sugar -- raw or coarse Cocoa powder is made from cocoa beans, which are native to the tropics. The beans are roasted and then, over the course of several steps, transformed into a thick paste that is dried and ground into unsweetened cocoa powder. In the process, most of the cocoa butter is removed, making cocoa powder an excellent low-fat addition to breads. Unless a recipe specifies otherwise, use Dutch-process cocoa, which has been treated with an alkaline substance to smooth out the harsh acidic flavor elements. Prep: 25 min Cook: 75 min Preheat an oven to 350F. Grease a 9-by-5" loaf pan. In a bowl, stir together the all-purpose and cake flours, cocoa, baking soda, baking powder and salt. Set aside. In another bowl, combine the butter and cream cheese and beat with an electric mixer on medium speed until fluffy. Beat in the granulated sugar until combined. Add the eggs one at a time, beating well after each addition. The mixture should be fluffy. Add the flour mixture in two additions, alternating with the buttermilk and vanilla and beginning with the flour; beat until smooth after each addition. Fold in the hazelnuts just until evenly distributed. The batter should be very thick. Scrape the batter into the prepared pan. It should be no more than two-thirds full. Smooth the surface and sprinkle with the raw sugar. Bake until the loaf is firm to the touch and pulls away from the pan sides, about 1 1/4 hours. A cake tester inserted into the center of the loaf should come out clean. If necessary, cover loosely with aluminum foil during the last 10 minutes of baking to prevent overbrowning. Immediately turn the loaf out of the pan onto a wire rack with a gentle motion and let cool completely. Cut into thick slices to serve. Makes one 9-by-5" loaf. Note: To toast hazelnuts, preheat an oven to 325°F. Spread the nuts in a single layer on a rimmed baking sheet. Place the baking sheet in the oven and toast lightly, stirring occasionally, 6 to 7 minutes. Set aside and let cool. Rub the nuts together in a clean kitchen towel to remove most of their loose papery skins. Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002). S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 487 Calories; 23g Fat (41.0% calories from fat); 11g Protein; 63g Carbohydrate; 3g Dietary Fiber; 89mg Cholesterol; 459mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates. NOTES : 2018 - 0509 --------------- END bread-bakers.v118.n017 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved