Date: Mon, 30 Jul 2018 07:31:46 +0000 --------------- BEGIN bread-bakers.v118.n028 --------------- 01. Homemade Coffee Date Rye Bread (Reggie Dwork) 02. No Knead Rosemary Parmesan Skillet Bread (Reggie Dwork) 03. Rosemary Bread (Macaroni Grill Copycat) (Reggie Dwork) 04. Chocolate Orange Bread (Reggie Dwork) 05. Crusty Rustic Bread (it's no knead!) (Reggie Dwork) 06. No Knead Jalapeno Cheddar Artisan Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n028.1 --------------- Date: Sun, 29 Jul 2018 23:27:16 -0700 From: Reggie Dwork Subject: Homemade Coffee Date Rye Bread * Exported from MasterCook * Bread, Homemade Coffee Date Rye Recipe By :Jane Saunders Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 cups bread flour -- (400g) 3/4 cup Rye flour -- (100g) 1 1/2 tsp Salt 1 tsp Ground ginger 2 tsp Quick action yeast 2 tbsp Caster sugar -- (30g) 1 1/3 cups Tepid whole milk -- or 50:50 milk and water (320ml) 2 tbsp Butter -- softened, (30g) 2 tbsp Very strong espresso coffee -- cold, (30 ml) 7/8 cup Dates -- chopped, (150g) Homemade Coffee Date Rye Bread is worth taking your time over. Enjoy it fresh and thickly sliced with a dab of butter. The combination of sweet dates, bitter coffee and sour rye makes a great simple breakfast. Prep: 25 mins Cook: 25 mins Total: 50 mins Put the flours, sugar and ginger into a large mixing bowl and stir to combine Add the salt, yeast and butter, then pour in the cold espresso coffee and 3/4 of the milk Stir with your hands to form a dough, adding more of the milk as required - the dough should be soft and not flaky, but it should also not be too wet or sticky Tip the dough onto a lightly floured worktop and knead for 10 minutes until smooth and elastic (or use the dough hook attachment on your mixer) Put the dough into a clean bowl and cover with a clean tea towel. Leave to rise until doubled in size (approx 1 to 2 hours depending on how warm your kitchen is) Knock back the dough in the bowl using your fist and then tip it onto a worktop. Flatten it out to a rough rectangle, scatter the chopped dates over it, fold it up and knead for a few minutes to distribute the fruit throughout the dough Shape the dough into a round or an oval. Lay it onto a floured baking sheet and put it inside a large plastic bag to prove for another hour or so until nearly doubled in size Meanwhile, heat the oven to 220C/ 425F/ GM7 and put a roasting tin into the bottom shelf Slash the top of the loaf with a very sharp knife (or a razor blade) and sprinkle with a little flour Put the loaf into the oven and at the same time fill the baking tin with water Cook for 20 minutes then turn the heat down to 200C/ 400F/ GM6 and bake for another 5 to 7 minutes until the loaf sounds hollow when tapped underneath Leave the loaf in the oven, but turn off the heat and let the bread cool down in the oven with the door ajar Eat as soon as possible and within 3 days S(Internet address): "https://www.littlesugarsnaps.com/2016/08/21/homemade-coffee-date-rye-bread/" Yield: "1 lg loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 4g Fat (13.6% calories from fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 301mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0727 --------------- MESSAGE bread-bakers.v118.n028.2 --------------- Date: Sun, 29 Jul 2018 23:29:59 -0700 From: Reggie Dwork Subject: No Knead Rosemary Parmesan Skillet Bread * Exported from MasterCook * Bread, No Knead Rosemary Parmesan Skillet Recipe By : Tessa Arias Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons instant yeast 2 cups lukewarm water 4 1/2 cups all-purpose flour -- (574g) 2 tablespoons chopped fresh rosemary -- plus more for sprinkling 1 1/2 teaspoons fine salt 3 tablespoons olive oil -- divided 1/4 cup grated parmesan cheese No Knead Rosemary Parmesan Skillet Bread features a super easy homemade dough that comes together in a matter of minutes! This bread has tons of flavor and a crispy cheesy crust. You can use whatever sturdy herbs or cheese you prefer. Dip the bread in oil & balsamic, slather with butter, or dip into a tomato sauce. Add in garlic, olives, or whatever else you like. Make this recipe your own! Prep Time: 15 minutes Cook: 40 minutes Inactive: 1:30 Total: 2:40 In a large mixing bowl, combine the yeast and water. Add half the flour in and stir with a wooden spoon. Add the rosemary, salt and remaining flour and stir until combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Or, you can let the dough rise in the skillet. Brush 2 tablespoons olive oil over the bottom of a 10 or 12" cast iron skillet. Sprinkle the dough and your hands with flour before shaping it into a disk. Dough will be sticky, it doesn't have to shape perfectly. Place in the skillet, cover loosely, let rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 400F. Drizzle additional olive oil over the top of the bread. Slash the dough with a sharp knife to create an X shape. Sprinkle with rosemary leaves. Bake for 20 minutes. Remove from oven and sprinkle all over with the Parmesan cheese. Return to oven and bake for an additional 20 minutes, or until golden brown. Source: "Adapted from Baker Bettie" S(Internet address): "https://www.handletheheat.com/no-knead-rosemary-parmesan-skillet-bread/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 5g Fat (19.0% calories from fat); 7g Protein; 43g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 360mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : 2018 - 0722 --------------- MESSAGE bread-bakers.v118.n028.3 --------------- Date: Sun, 29 Jul 2018 23:33:05 -0700 From: Reggie Dwork Subject: Rosemary Bread (Macaroni Grill Copycat) * Exported from MasterCook * Bread, Rosemary (Macaroni Grill Copycat) Recipe By :Jaclyn Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (110-115F) 2 1/4 tsp active dry yeast -- (1/4 oz packet) 2 tsp granulated sugar 3 Tbsp extra virgin olive oil -- divided 2 1/2 cups all-purpose flour -- plus more for dusting, (to 3C) 3 1/2 Tbsp chopped fresh rosemary 1 tsp fine salt 1/4 tsp kosher salt -- optional Freshly ground black pepper -- for serving In the bowl of an electric stand mixer, whisk together 1/4 cup water, yeast and sugar until yeast has dissolved. Allow to rest 5 minutes. Add 1 Tbsp olive oil, remaining 3/4 cup warm water, 1 1/2 cups flour, the rosemary and fine salt and using the paddle attachment blend mixture until combined. Switch attachment on stand mixer to a hook attachment, add in 1 cup more flour and knead mixture on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl. Cover bowl and allow to rest in a warm place until more than doubled, about 1 1/2 - 2 hours. Scoop dough out and divide into two equal portions. Grease a rimmed baking sheet with 1 Tbsp olive oil. Lightly dust a clean work surface with flour and shape dough portions into ovals while folding tops into middle, tucking and pinching seams to build structure. Transfer to prepared baking sheet spacing evenly apart and allow to rest, uncovered, until more than doubled about 1 1/2 hours. Preheat oven to 400F during last 10 minutes of rising. Bake in preheated oven 10 minutes, the remove from oven and brush loaves with remaining 1 Tbsp olive oil and sprinkle tops evenly with kosher salt. Return to oven and bake 10 - 15 minutes longer until golden brown. Serve warm with a mixture of olive oil and freshly ground black pepper for dipping. Question & Answer: Can this be made in a bread machine? I found this method. I will give it a go at some point: Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine. Note: I use the light setting for the crust and the basic bread setting. Source: "adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-rosemary-bread-recipe/index.html" S(Internet address): "https://www.cookingclassy.com/rosemary-bread-macaroni-grill-copycat-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 4g Fat (25.7% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 262mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0725 --------------- MESSAGE bread-bakers.v118.n028.4 --------------- Date: Sun, 29 Jul 2018 23:15:51 -0700 From: Reggie Dwork Subject: Chocolate Orange Bread * Exported from MasterCook * Bread, Chocolate Orange Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water -- about 110F 2 1/2 teaspoons active dry yeast -- (1 envelope) 2 3/4 cups unbleached all-purpose flour -- (remember to reserve some, adding it only if you need) 1/4 cup unsweetened cocoa -- about 1 oz 3 tablespoons sugar 1 teaspoon salt 1 teaspoon finely grated orange zest 1/2 teaspoon ground cinnamon 2 tablespoons unsalted butter 1/4 cup milk 1 egg Though this sounds more like cake than bread, it is not too sweet and make a perfect breakfast or brunch bread. One 8 1/2 x 4 1/2 x 2 3/4" loaf pan, buttered Place warm water in a small bowl and whisk in yeast To mix dough by hand, combine flour, cocoa, sugar, salt, orange zest and cinnamon in a mixing bowl and stir well to mix. Rub in butter until no piece of butter remain visible. Add milk, egg and yeast mixture and stir to form a rough dough. Transfer dough to lightly floured work surface (you may need the help of a scraper) and knead until smooth and elastic, about 5 minutes. Place dough in a buttered bowl and turn to coast all sides. Cover bowl with plastic wrap and allow dough to rise until doubled in bulk, about 1 hour. Turn risen dough from bowl out onto a floured work surface. Press down with palms of hands to deflate. To form loaf, stretch dough into a rough rectangle, then fold in short ends until dough is approximately the length of the pan. Then fold far long edge down to the middle. Fold over the remaining long edge and compress to form a tight cylinder. Place the loaf in the pan, seam side down. Cover the pan with plastic wrap (deb note: you'll want to quickly spray or oil the top of it so it doesn't stick to the plastic when it rises) and allow dough to rise until doubled, about 1 hour. When the loaf is rising, preheat oven to 375F and set a rack at the middle level. When the loaf is completely risen, place in oven and immediately lower temperature to 350F. Bake about 30 to 40 minutes, until well risen and firm to the tough. The internal temperature of the bread will be about 210F when it's done. (deb note: might be as low as 190F, as this has an egg and butter in it). Unmold the loaf to a rack to cool. Source: "From Techniques of Bread Baking 1 at the ICE" S(Internet address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 4g Fat (17.8% calories from fat); 7g Protein; 40g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 283mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0311 --------------- MESSAGE bread-bakers.v118.n028.5 --------------- Date: Sun, 29 Jul 2018 23:22:56 -0700 From: Reggie Dwork Subject: Crusty Rustic Bread (it's no knead!) * Exported from MasterCook * Bread, Crusty Rustic (it's no knead!) Recipe By : Jaclyn Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 3/4 tsp salt 1/2 tsp active dry yeast 1 1/2 cups warm water -- (about 110F) In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more flour if you feel it needs it). Cover bowl with plastic wrap and allow to rise for 12 - 18 hours (on the counter at room temperature). Heat oven to 450F. Once oven has reached 450F, place a cast iron pot covered with lid into preheated oven, heat pot for 30 minutes. Meanwhile, turn dough out onto a heavily floured surface then shape dough into a ball. Cover dough with plastic wrap and allow to rest while pot is heating. Remove pot from oven and with floured hands, carefully drop dough into hot pot (you DON'T need to grease the pot) cover with lid, then immediately return pot to oven and bake 30 minutes (at 450F). After 30 minutes, remove lid from pot and bake uncovered for 15 minutes. Remove from oven and allow bread to cool on a cooling rack. Once completely cooled, bread stores well in an open paper bag (it helps the bread maintain it's crisp crust. I wouldn't recommend storing it in an airtight container or ziploc bag). Notes: I made a wheat version of this with 1 1/2 cups whole wheat flour, 1 1/2 cups bread flour, 1 tsp salt, 1/2 tsp yeast, 2 Tbsp honey combine with 1 1/2 cups + 1/3 cup warm water and rise and cook according to directions listed. It was delicious! Source: "adapted from Simply So Good" S(Internet address): "https://www.cookingclassy.com/crusty-rustic-bread-its-no-knead/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; trace Fat (2.5% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 375mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. NOTES : 2018 - 0726 --------------- MESSAGE bread-bakers.v118.n028.6 --------------- Date: Mon, 30 Jul 2018 00:06:46 -0700 From: Reggie Dwork Subject: No Knead Jalapeno Cheddar Artisan Bread * Exported from MasterCook * Bread, No Knead Jalapeño Cheddar Artisan Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups All-purpose Flour 1 1/2 tsp. salt 1 tsp. yeast 1 1/2 cups lukewarm water 1/4 cup diced jalapeños -- drained 1 cup shredded cheddar cheese TOPPING: 1/4 cup shredded cheddar cheese 5 THIN slices jalapeños -- (to 8) This bread is FOOL PROOF! It has a crunchy crisp crust with a soft center and has a delicious kick to it! Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Stir in jalapeños and cheese. Dough will look messy and not smooth and that is completely okay. Once combined, cover tightly with plastic wrap and let sit on the counter overnight. I let mine sit for about 15 hours. Let it rise anywhere from 12-18 hours. Dough will be puffed up appear bubbly and be sticky. It won't be in a ball shape and that is normal. When dough is done rising and ready to bake, preheat oven to 450F. Heavily flour clean counter top or surface. Turn dough onto floured surface and shape into a round ball. Cover lightly with plastic wrap and let dough rest. While the dough is resting, place your dutch oven into the oven for 30 minutes to pre-heat. Note that once heated, the handles will be extremely HOT! Remember to use hot pads :) After dutch oven has preheated, place ball of dough in the cents of the dutch oven and cover with lid. The Baker Chick said: You can put a piece of parchment under it if your dutch oven doesn't have an enamel coating. Bake at 450F for 30 minutes. After 30 minutes, remove lid, sprinkle cheese over the top of loaf and evenly distribute the thing slices of jalapeño of the top. Return uncovered to oven and bake for an additional 15 minutes until done. Bread will be golden in color. Notes: Recipe adapted from this No-Knead Artisan Bread [ https://www.chef-in-training.com/2013/04/no-knead-crusty-artisan-bread/ ] which was originally from The Baker Chick [ http://www.thebakerchick.com/2013/02/no-knead-crusty-artisan-bread/ ] S(Internet address): "https://www.chef-in-training.com/no-knead-jalapeno-cheddar-artisan-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 5g Fat (23.7% calories from fat); 8g Protein; 29g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 410mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2018 - 0729 --------------- END bread-bakers.v118.n028 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved