Date: Mon, 20 Aug 2018 07:42:02 +0000 --------------- BEGIN bread-bakers.v118.n031 --------------- 01. Ridiculously Easy Rosemary Bread (Reggie Dwork) 02. Bread Machine Quinoa Oatmeal Bread (Reggie Dwork) 03. Whole-Wheat Crumpets With Mock Clotted Cream (Reggie Dwork) 04. 3-Ingredient Flaky Flatbread (Reggie Dwork) 05. Honey Quinoa Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n031.1 --------------- Date: Sat, 18 Aug 2018 17:19:57 -0700 From: Reggie Dwork Subject: Ridiculously Easy Rosemary Bread * Exported from MasterCook * Bread, Ridiculously Easy Rosemary Recipe By :Chris Scheuer Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups bread flour -- (512g) plus extra for shaping 2 teaspoons kosher salt -- 7g 1 teaspoon active dry yeast -- (2g) 1 tablespoon fresh finely chopped rosemary 2 cups room temperature water -- (439g) 1 tablespoon melted butter 1 teaspoon flaky sea salt -- for topping 2 teaspoons finely chopped fresh rosemary -- for topping This Ridiculously Easy Rosemary Bread definitely earns its ridiculously easy name but, even better… it's ridiculously delicious! Prep: 15 mins Cook: 28 mins Total: 43 mins In a medium-large bowl, whisk together the bread flour, salt, yeast and rosemary. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don't worry, the dough will be wet and sticky, that's how it should be. Cover the bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours. The following morning (or after 8 to 12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425F. Spread a generous 1/4 cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench or baker's scraper for this. Knead the dough for one minute, adding more flour to the work surface as needed. Divide the dough into 2 or 3 fairly equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Place loaves on prepared pan, smooth side up. If the dough is sticky as you're shaping, just roll the piece in more of the flour. Brush each loaf all over with melted butter. Sprinkle generously with rosemary and sea salt. Preheat oven to 425F. Allow bread to rise for about 20 minutes while oven is preheating. Transfer pan to the oven. Bake 23 to 28 minutes or until nicely golden. Transfer bread to a cooling rack to cool completely. If making in advance, remove from oven when pale golden brown (about 3 to 4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer each loaf to a large ziplock bag and store in the freezer. To serve, allow bread to thaw, then heat for 8 to 10 minutes at 350F or until nicely golden brown. Ca; 120, Fat 1g, Carb 24g, Sod 472mg, Fiber 1g, Pro 4g S(Internet address): "https://thecafesucrefarine.com/ridiculously-easy-rosemary-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 1g Fat (9.2% calories from fat); 4g Protein; 27g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 386mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2018 - 0818 --------------- MESSAGE bread-bakers.v118.n031.2 --------------- Date: Mon, 20 Aug 2018 00:03:50 -0700 From: Reggie Dwork Subject: Bread Machine Quinoa Oatmeal Bread * Exported from MasterCook * Bread Machine Quinoa Oatmeal Bread Recipe By :Marian Blazes Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup quinoa -- or 1/2 cup quinoa flakes 2/3 cup water -- for cooking quinoa 1 cup buttermilk 1 teaspoon salt 1 tablespoon sugar 1 tablespoon honey 4 tablespoons butter 1/2 cup quick cooking oats 1/2 cup whole wheat flour 1 1/2 cups bread flour Raw quinoa grains need to be cooked before adding them to bread, or substitute quinoa flakes (a processed form of quinoa meant to be eaten as hot cereal which resembles oatmeal) for the cooked quinoa and eliminate that extra step. Add the quinoa to a saucepan and cover with the water. Bring to a boil and boil for 5 minutes, covered. (Skip this step if using quinoa flakes or flour.) Turn off heat and let quinoa sit, covered, for 10 minutes. Add all the ingredients to bread machine according to manufacturer's directions. Program for a whole grain loaf and bake. Let cool before slicing. S(Internet address): "https://www.thespruceeats.com/bread-machine-quinoa-oatmeal-bread-3028985" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 322 Calories; 10g Fat (27.0% calories from fat); 9g Protein; 50g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 481mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0819 --------------- MESSAGE bread-bakers.v118.n031.3 --------------- Date: Mon, 20 Aug 2018 00:29:30 -0700 From: Reggie Dwork Subject: Whole-Wheat Crumpets With Mock Clotted Cream * Exported from MasterCook * Crumpets, Whole-Wheat Crumpets With Mock Clotted Cream Recipe By :Melissa Clark Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Ethnic Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm milk 2 1/4 teaspoons active dry yeast 1 teaspoon honey 1 1/2 cups warm water 1 1/2 cups whole-wheat flour 1 1/2 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking powder Mock Clotted Cream: 1 cup mascarpone 6 tablespoons heavy cream Vegetable oil -- for cooking English I cheat a little with the crumpets, frying them up free-form without employing crumpet or English-muffin rings. They come out flat, like pancakes, with a deep yeasty flavor and crisp crust. Though if you like molds, try using cookie cutters: hearts, diamonds, clubs and spades give the party a very "Alice in Wonderland" feel. Hot crumpets beg for clotted cream. Traditional recipes call for simmering cream for a couple of hours in a double boiler, then removing and chilling the cream, or clot, that forms on top. I did this once, and it was delicious, though not entirely worth it since you can buy clotted cream, or make a fake, mascarpone-based version that's just as good. TIME: 1 hour In a large bowl, whisk together the milk, yeast and honey. Cover the bowl with plastic wrap and let stand in a warm place until the mixture becomes foamy, about 10 minutes. Whisk in the warm water, both flours, salt and baking powder until smooth. Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour. To prepare the mock clotted cream, in a medium bowl, whisk together the mascarpone and cream until thick and stiff. Chill until ready to serve. To prepare the crumpets, set a griddle over medium-low heat and oil it. To make flat, pancakelike crumpets, spoon the batter onto the griddle and cook for about 3 to 4 minutes on one side and 1 to 2 minutes on the other. To make the crumpets using English-muffin rings or cookie cutters, oil them liberally and place on the skillet. Spoon in batter 1/4" high. Let the crumpets cook until dry around the edges and bubbles have formed over the surface, about 5 to 6 minutes. Remove the rings and wipe clean. Turn crumpets over and cook until lightly browned, another 2 to 3 minutes. Re-oil the griddle and each ring before making another batch. Reviewer: I love these things. they take a lot longer at med-low heat than indicated here, about twice that time. I used rings and now I'm going to try and see if they freeze well. Source: "Featured in: Crumpets And Marmalade On Super Bowl Sunday" S(Internet address): "" Yield: "6 to 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 8g Fat (22.8% calories from fat); 10g Protein; 50g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 644mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0518 --------------- MESSAGE bread-bakers.v118.n031.4 --------------- Date: Mon, 20 Aug 2018 00:33:19 -0700 From: Reggie Dwork Subject: 3-Ingredient Flaky Flatbread * Exported from MasterCook * Flatbread, 3-Ingredient Flaky Recipe By :Molly Baz Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Posted Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus 1 tablespoon all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon baking powder Olive oil -- for greasing 1 cup unsalted butter -- softened, divided, (2 sticks) We show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper). Just three ingredients get you more flaky layers than you can count. Middle Eastern ACTIVE: 50 minutes TOTAL: 2 hours Whisk flour, salt, and baking powder in a large bowl. Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms. Knead dough in bowl until smooth and elastic, about 4 minutes. Transfer dough to a clean work surface. Wipe out bowl and grease lightly with oil. Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes. Turn out dough onto a clean work surface. Using a bench scraper or large knife, cut into 6 equal pieces. Shape into balls, cover, and let rest 15 minutes more. Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp. butter. Line another rimmed baking sheet with parchment. Place 1 piece of dough on prepared cookie sheet. Pat down to a flat oval with your fingertips, then smear 2 Tbsp. butter over dough. Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10". Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly. Starting at 1 short end, roll into a coil like a jelly roll. Transfer to parchment-lined sheet; cover with a kitchen towel. Repeat with remaining dough. Freeze, covered, 15 minutes. Working one at a time, turn coil on its side and flatten to a disc with your palm. Using a rolling pin, roll into a rough oval about 8x4". Transfer to freezer. Repeat with remaining coils and freeze until ready to use. Heat 1 Tbsp. butter in a griddle or large nonstick skillet over medium-high. Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes. Flip and continue to cook until second side is golden brown, about 1 minute more. Repeat with remaining dough, adding 1 Tbsp. butter before each batch. Info: Cal 438, Fat 32g, Carb 33g, Sod 191mg, Fiber 1g, Pro 5g S(Internet address): "https://www.epicurious.com/recipes/food/views/3-ingredient-flaky-flatbread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 428 Calories; 31g Fat (65.0% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 359mg Sodium. Exchanges: 2 Grain(Starch); 6 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0726 --------------- MESSAGE bread-bakers.v118.n031.5 --------------- Date: Mon, 20 Aug 2018 00:38:05 -0700 From: Reggie Dwork Subject: Honey Quinoa Bread * Exported from MasterCook * Bread, Honey Quinoa Recipe By :Marian Blazes Serving Size : 11 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup quinoa -- uncooked 2 cups water -- for cooking quinoa 1/4 cup oatmeal 1/4 cup water -- for cooking oatmeal 1/4 cup milk 3/4 cup water -- warm 2 teaspoons yeast 1/3 cup honey 1/4 cup vegetable oil 3 tablespoons powdered milk 2 tablespoons sourdough starter -- optional 2 1/2 cups bread flour -- to 3 cups 1 cup whole wheat flour 2 tablespoons quinoa -- to sprinkle on top of loaf Cook the quinoa in 2 cups of water for 10 to 15 minutes, until the water is absorbed. Cool to room temperature. Cook the oatmeal in 1/4 cup water and 1/4 cup milk until the liquid is absorbed. Cool to room temperature. Place 3/4 cup warm water in a large bowl or bowl of a stand mixer and sprinkle the yeast over the water. Let the yeast rest for 5 minutes. Stir the honey, vegetable oil, powdered milk and sourdough starter (if using) into the yeast mixture with a wooden spoon or with a dough hook on low speed. Add 1 cup of the bread flour and the salt and stir well. Add the cooked quinoa and oatmeal and stir. Add the whole wheat flour and one cup more of the bread flour and stir. When the dough starts to get stiff, turn it out onto a floured surface and begin to knead. If you are using a stand mixer, continue to knead with the dough hook. Keep adding flour and kneading until the dough is smooth and elastic, about 5 minutes with a mixer or 10 to 15 minutes by hand. The dough should feel slightly sticky but should not be wet and slack. You should be able to form it into a ball that holds its shape. Lightly oil a large bowl with a vegetable oil and place the dough into the bowl, turning to coat it lightly with the oil. Cover loosely with plastic wrap. Let the dough rise in a warm spot until it doubles in size, about 2 hours. Oil a large loaf pan, 11 x 16 inches. Punch down the dough and shape it into a ball. Pat and flatten into an oval shape about the length of the bread pan. Fold the long sides in and tuck them underneath as you place the bread into the pan, so the top surface of the bread is smooth and without seams. Brush the top of the loaf very lightly with water and sprinkle with quinoa seeds. Let the dough rise in a warm place until it has almost doubled in size. Preheat the oven to 400F. When the oven is hot, place the bread in the center of the oven. Throw a handful of ice cubes into the bottom of the oven to create steam. Bake for 30 minutes. Cover the bread loosely with foil if the top is getting too brown and bake for 15 minutes more. Bread should sound hollow when tapped. Cool the bread in the pan for 15 minutes, then remove and allow to cool completely. S(Internet address): "https://www.thespruceeats.com/honey-quinoa-bread-pan-de-quinoa-y-miel-3029345" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 8g Fat (21.5% calories from fat); 9g Protein; 54g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 18mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0819 --------------- END bread-bakers.v118.n031 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved