Date: Sat, 14 Jul 2018 08:18:15 +0000 --------------- BEGIN bread-bakers.v118.n026 --------------- 01. Hot Dog Pans (Ken Vaughan) 02. Grandma's Rosemary Dinner Rolls (Reggie Dwork) 03. Extra-Corny Cornbread Muffins (Reggie Dwork) 04. Cornmeal Pizza Dough (Reggie Dwork) 05. Turmeric-Basil Rye Bread (Reggie Dwork) 06. Navajo Fry Bread II (Reggie Dwork) 07. No-knead bread without salt (Jeff Dwork) --------------- MESSAGE bread-bakers.v118.n026.1 --------------- Date: Wed, 11 Jul 2018 23:26:13 -0400 From: Ken Vaughan Subject: Hot Dog Pans Just been down the road to get a better size bun than the New England Hot Dog pan. My spouse likes the Tucson AZ special Sonoran Hotdog sold in hundreds of carts. The buns are a special narrow shaped bolito bun but longer than a standard ball park bun. Amazon sells https://www.amazon.com/gp/product/B078S4MYG3/ These are individual pans that make a large bun. I have been baking high hydration non-need lean breads and I get good buns at 500 F using about 6 ounces of dough. I use a sheet pan to hold them with a 3/8 steel plate in the rack under the sheet pan. I also got a silicone mesh 3 bun form similar to https://www.amazon.com/gp/product/B06XQG9RV1/ In the couple months since ordering the 3 bun is no longer there and now is a 6 hole form. The holes are the same as the metal pan above sans the curves and the end and bottom. The mesh works at lower tems (I use 440 F max) and works well with enriched doughs are lower temps. 6-7 ounces and will work as a sub sandwich bun. For the two of use, either style works and we often split a single bun/hotdog anyway. My wife preferrs the buns from the metal pans. Ken --------------- MESSAGE bread-bakers.v118.n026.2 --------------- Date: Fri, 13 Jul 2018 23:42:15 -0700 From: Reggie Dwork Subject: Grandma's Rosemary Dinner Rolls * Exported from MasterCook * Rolls, Grandma's Rosemary Dinner Recipe By :Charlotte Hendershot Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 1/4 cup warm water -- (110 to 115F) 3 cups bread flour 2 tablespoons sugar 1 tablespoon minced fresh rosemary -- divided 3/4 teaspoon salt 2/3 cup warm 2% milk -- (110 to 115F) 1 large Egg 1/4 C canola oil -- to 1/3C EGG WASH: 1 large egg yolk 2 tablespoons 2% milk My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. Prep: 35 min. + rising Bake: 20 min. In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended. While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft). Transfer dough to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15" rope. Starting at one end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal. Place 2" apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350F for 18 to 22 minutes or until golden brown. Remove from pans to wire racks; serve warm. Source: "Originally published as Grandma's Rosemary Dinner Rolls in Taste of Home December/January 2013" S(Internet address): "https://www.tasteofhome.com/recipes/grandma-s-rosemary-dinner-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 6g Fat (29.6% calories from fat); 6g Protein; 28g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 149mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0623 --------------- MESSAGE bread-bakers.v118.n026.3 --------------- Date: Fri, 13 Jul 2018 23:44:44 -0700 From: Reggie Dwork Subject: Extra-Corny Cornbread Muffins * Exported from MasterCook * Muffins, Extra-Corny Cornbread Recipe By :Molly Baz Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Posted Side Dish Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick vegetable oil spray 1 1/2 cups all-purpose flour 1 1/4 cups cornmeal 1/4 cup sugar -- plus 2 Tbsp. sugar 2 1/2 tsp. baking powder 3/4 tsp. baking soda 2 1/4 tsp. kosher salt 1 1/2 tsp. freshly ground black pepper 2 cups fresh corn kernels -- (from about 2 cobs), divided 2 large eggs -- plus 1 large egg yolk 3/4 cup sour cream 2/3 cup milk 1/2 cup melted unsalted butter -- cooled, (1 stick) Flaky sea salt Made with cornmeal and studded with fresh corn kernels, these not-too-sweet tender muffins are just as good alongside barbecue as they are slathered with butter at the breakfast table. Preheat oven to 400F. Generously coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1 1/2 cups corn. Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter. Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined. Divide batter among prepared muffin cups. Top with remaining 1/2 cup corn, then sprinkle with sea salt. Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18 to 20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely. Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature. S(Internet address): "https://www.bonappetit.com/recipe/extra-corny-cornbread-muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 13g Fat (40.6% calories from fat); 6g Protein; 37g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 562mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0622 --------------- MESSAGE bread-bakers.v118.n026.4 --------------- Date: Fri, 13 Jul 2018 23:46:10 -0700 From: Reggie Dwork Subject: Cornmeal Pizza Dough * Exported from MasterCook * Dough, Cornmeal Pizza Recipe By :BAKED BY RACHEL Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C warm water 2 1/4 tsp active dry yeast 1/2 Tbsp granulated sugar 2 Tbsp olive oil 2 C all-purpose flour 1/2 C cornmeal 1 tsp salt Cornmeal pizza dough gives great flavor and a nice crunch without needing to over bake your pizza. PREP: 5 min plus rise time COOK: 15 min TOTAL: 75 min YIELD: 1 pizza Proof your yeast in a measuring cup with warm water and sugar. Allow to sit for 5-10 minutes. Add olive oil. In the bowl of a stand mixer with dough hook attachment, mix together salt, cornmeal and flour. With mixer running on low, add liquid ingredients. Mix until dough forms a ball and pulls away from the side of the bowl. Add additional flour a spoonful at a time as needed until dough is no longer sticky. Shape into a smooth ball. Transfer to a lightly greased bowl. Cover and allow to rise in a warm location until doubled in size. Preheat oven to 450F. Shape dough into desired shape on a lightly greased baking sheet. Add desired toppings and bake for 12-15 minutes. Slice and serve warm. S(Internet address): "https://www.bakedbyrachel.com/cornmeal-pizza-dough-recipe/" Yield: "4 to 6" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 363 Calories; 8g Fat (19.4% calories from fat); 9g Protein; 64g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0311 --------------- MESSAGE bread-bakers.v118.n026.5 --------------- Date: Fri, 13 Jul 2018 23:48:00 -0700 From: Reggie Dwork Subject: Turmeric-Basil Rye Bread * Exported from MasterCook * Bread, Turmeric-Basil Rye Recipe By :Colleen Graham Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm water -- (179g) 2 1/4 teaspoons active dry yeast -- (1 package) 1 teaspoon salt 1 1/2 tablespoon sugar 1 tablespoon olive oil 1 tablespoon vegetable shortening 1/2 cup milk -- (139 g) 3 1/2 cups all-purpose flour 3/4 cup whole grain rye flour -- (100g) 1 tablespoon basil 1 teaspoon turmeric The beauty of this recipe is that it's just as easy as any white loaf. The flour has simply been divided to find a good balance between white flour and a whole grain rye flour. You get the benefits of a darker bread, without the need for any special ingredients like the sourdough starters that are common in other rye bread recipes. As an extra bonus, this recipe enjoys the light flavoring of turmeric and basil. The turmeric adds a very faint ginger-pepper flavor and gives the bread a light yellow color. Similarly, the basil adds a nice herbal taste. Prep: 2 hrs Cook: 40 mins Total: 2:40 Servings: 10 Makes: 1 loaf In a large mixing bowl, add the warm water. Slowly add the yeast, stirring constantly until it is completely dissolved. Mix in the salt, sugar, olive oil, shortening and milk. Stir in 1 1/2 cups (200g) white flour, along with all of the rye flour. Add the basil and turmeric. Continue adding white flour 1/4 cup at a time and stirring it in until the dough follows your spoon around the bowl and it can be kneaded by hand (about 1/2 cup flour total). Place dough on a lightly floured board and knead for 10 minutes. Add more flour as needed - no more than 1/8 cup at a time - by generously sprinkling it on the dough and board when the dough becomes too wet and sticky to work. You will use more flour at first and less toward the end. Add only as much flour as needed to get a silky-textured dough that bounces back when poked. This should be around 3/4 to 1 cup in total. Grease a clean mixing bowl with spray oil, place the kneaded dough inside, then flip it over so it's greased on both sides. Cover with a towel and let it rise for 1 hour. Prepare the Loaf: While you certainly can place this bread into a loaf pan, there is no need for it. These steps are written for a free-form loaf that can be baked on any flat baking pan. The resulting bread will have the look of an artisanal bread from the bakery and can be used just like any other loaf. Your sandwiches won't have that signature shape, but it tastes the same. Punch down the dough and turn it out onto a lightly floured board. Gently shape it into a mound, cover with a towel, and let it rest for 15 minutes. Gently knead the dough for about 1 minute until it becomes more of solid ball. If needed, add just a sprinkling of flour to keep the dough from sticking to the board and your hands. To shape the loaf, roll out the dough to about 1 1/2" thick (two times with the rolling pin, with one flip in between is just about perfect). Beginning on one of the long sides, roll the dough up like a jelly roll. Pinch the bottom and end seams closed. If the dough is a little too dry, dip your fingers in water and try pinching again. Place the loaf on a greased baking sheet and cover with a towel. Allow the bread to rise for 30 minutes, cutting three slashes on the top after 10 minutes. Bake the Bread: If your oven has a convection option, use it to ensure the bread gets evenly baked. For this, the oven temperature should be 350F (if your oven doesn't convert it automatically) and the cooking time should not change. Preheat the oven to 375F. Bake the bread for 40 minutes, or until the crust is golden brown. Allow the bread to cool for a couple hours before slicing or storing it. Substitutions and Variations: This bread recipe also works very well with whole wheat flour and you can use the same amount as indicated for rye flour. Also, you can use either all-purpose or bread flour. Bread flour contains extra gluten, which will help the bread rise, but a perfectly good loaf can be achieved with regular all-purpose flour. Have fun using this recipe to play around with other combinations of herbs and spices, or skip them completely for a simple rye bread. Oregano, chives, thyme, and rosemary are good choices for herbs and can be added a pinch at a time. Fresh herbs also work well when you have them, just be sure to chop them as finely as possible. For spices, try paprika. If by chance, you forget to add the herbs and spices, they can be added anytime during the first round of kneading. Do be careful as turmeric can stain your clothes, but it does wash out rather easily. Storing the Bread: Since this bread recipe includes a dark flour and has no preservatives, it is important to store it properly. At room temperature, it will keep for about two days. Slice what you think you will eat in that amount of time and store the excess in the freezer. To freeze bread, wrap the loaf in plastic or freezer wrap and store it in a plastic freezer bag. When you need more, allow about 30 minutes to one hour for it to thaw out before slicing. Storing bread in the refrigerator is not recommended as it can dry it out rather quickly. S(Internet address): "https://www.thespruce.com/turmeric-basil-rye-bread-recipe-4153396" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 4g Fat (14.6% calories from fat); 6g Protein; 43g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 221mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : This recipe can be used for any of your favorite ways to serve bread. It's great for a sandwich at lunch; is a nice side with dinner when topped with whipped butter; and it makes amazing grilled cheese. It's also surprisingly tasty when used for sweeter meals, like peanut butter and jelly sandwiches or French toast. NOTES : 2018 - 0306 --------------- MESSAGE bread-bakers.v118.n026.6 --------------- Date: Fri, 13 Jul 2018 23:50:22 -0700 From: Reggie Dwork Subject: Navajo Fry Bread II * Exported from MasterCook * Bread, Navajo Fry Bread II Recipe By :Saundra Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups oil -- for frying 4 cups all-purpose flour 3 tablespoons baking powder 2 tablespoons salt 2 1/2 cups warm milk As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos. Prep: 5 minCook: 25 min Total: 40 min In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365F (185C). In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat. Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. Info: Cal 281, Fat 6.8g, Carb 46g, Pro 8g, Sod 1915, Fiber 1.5g S(Internet address): "https://www.allrecipes.com/recipe/17053/navajo-fry-bread-ii/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 3g Fat (10.4% calories from fat); 8g Protein; 47g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 1943mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0627 --------------- MESSAGE bread-bakers.v118.n026.7 --------------- Date: Sat, 14 Jul 2018 01:06:19 -0700 From: Jeff Dwork Subject: No-knead bread without salt Bev in TX asked if the Miracle Boule https://bread-bakers.com/msgs/v118n025/msg00003.html can be made without salt. The answer is yes and no. Salt retards the action of yeast and leaving it out will make the dough rise too fast. You could try replacing some or all of the sodium chloride with potassium chloride. A different and probably better method is to use cold to retard the fermentation. After allowing the dough to rise for a few hours at room temperature, place in the the refrigerator overnight. Look at https://bread-bakers.com/msgs/v118n001/msg00001.html which comes from "The New Artisan Bread in Five Minutes a Day". This bread can be made with no salt - see the author's website https://artisanbreadinfive.com/ These websites have good information about no-knead bread and salt in bread: https://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html https://cooking.stackexchange.com/questions/41501/bread-with-no-salt https://jayonbread.wordpress.com/2012/07/13/more-thoughts-on-dough-development/ Jeff --------------- END bread-bakers.v118.n026 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved