Date: Mon, 15 Oct 2018 00:06:42 +0000 --------------- BEGIN bread-bakers.v118.n040 --------------- 01. Flying Biscuit recipe (Joan Ross) 02. Bread Machine Mac's Shoe-Fly Bread (Reggie Dwork) 03. Avocado Bread With Pecans (Reggie Dwork) 04. Bauernbrot - Farmer's Wheat Bread (Reggie Dwork) 05. Lisa's No Knead White Chocolate Pecan Artisan Bread (Reggie Dwork) 06. Microwave English Muffin Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n040.1 --------------- Date: Sun, 14 Oct 2018 12:15:57 -0400 From: Joan Ross Subject: Flying Biscuit recipe I actually had these at the Flying Biscuit Cafe. Recipe from their cookbook found on the Net on Genius Kitchen and Public Broadcasting Atlanta: http://www.geniuskitchen.com/recipe/flying-biscuits-490889/ http://www.pba.org/flying-biscuit/ Actually these even tasted better than the ones in the cafe. Biscuits didn't rise to the 2 inch height of theirs. See notes about my opinion on biscuits after the recipe. Flying Biscuit Recipe 3 cups flour, Soft winter wheat flour such as White Lily brand 1 Tbs plus 1 1/2 tsp baking powder 3/4 tsp salt 6 Tbs butter at room temp 2/3 cup heavy cream 2/3 cup half and half, plus extra for brushing tops of biscuits 1 Tbs sugar to sprinkle tops of biscuits parchment paper Preheat oven to 350F. Place dry ingredients in a bowl. Cut butter into 1/2 inch tablespoon size bits and add to flour. Work butter with fingers or pastry blender until it resembles coarse meal. Make a well in center and pour in cream and half and half. Stir the dry ingredients in the cream with wooden spoon until dough just comes together in a ball. Turn onto floured work surface and knead 2 to 3 times to form a cohesive mass. Do not overwork dough. With rolling pin, roll into 1 inch thickness. Dip a 2 1/2 inch biscuit cutter into flour and cut dough. Scraps can be rerolled one more time and cut biscuits. Place on prepared sheet pan 1/4 inch between them. Brush tops with 1 Tbs half and half and sprinkle tops with 1 Tbs sugar Bake for 20 minutes, tops will be lightly browned and flaky in center when done. Yield 8 to 12 biscuits, depending on size of cutter. So here I go. I used to teach baking classes and had a class on biscuits. I taught the old class method. That is: All ingredients should be chilled esp. the butter, never at room temp. Baking, temperature should be intially high in the 425 to 450F range to give the initial best oven spring, then can be lowered to 350F to finish baking. I normally grate a frozen stick of butter add that to the flour. Also I stir very quickly to and fro with a large pastry fork, never a spoon to mix biscuit dough. So I tried the above recipe first with their directions and then with my method using chilled grated butter and higher baking temps. The first batch using their method, produced a flatter biscuit but tasty. Mine rose higher and was flakier. Really not much difference in the taste. So try the recipe both ways. I think preference is the key. I am always open minded using different culinary techniques. --------------- MESSAGE bread-bakers.v118.n040.2 --------------- Date: Sun, 14 Oct 2018 16:25:06 -0700 From: Reggie Dwork Subject: Bread Machine Mac's Shoe-Fly Bread * Exported from MasterCook * Bread Machine Mac's Shoe-Fly Bread Recipe By :J. A. McReynolds Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 teaspoon salt 1/3 cup dark molasses 2 teaspoons white sugar 1 1/4 cups warm water 1 1/2 tablespoons powdered milk 1/2 cup rolled oats 3 1/2 cups bread flour 2 teaspoons instant yeast 1/4 cup rolled oats It's lightly sweet, dark and rich. Great for toasting or snacking. Don't make it if you don't like molasses! This bread came out better and more evenly shaped and cooked than most recipes for my bread machine. I was super happy with the moistness, the softness, and the color. Place all ingredients except 1/4 cup rolled oats in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle, light crust; press Start. If your machine has a Fruit setting, add the remaining oats at the signal, or about 5 minutes before the kneading cycle has finished. Source: "allrecipes.com" S(Internet Address): http://allrecipes.com/recipe/20166/macs-shoe-fly-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 2g Fat (10.0% calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 197mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0320 --------------- MESSAGE bread-bakers.v118.n040.3 --------------- Date: Sun, 14 Oct 2018 16:40:52 -0700 From: Reggie Dwork Subject: Avocado Bread With Pecans * Exported from MasterCook * Bread, Avocado Bread With Pecans Recipe By :Judy Gorman Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1/2 cup mashed avocado -- (1 med) 1/2 cup buttermilk 1/2 cup chopped pecans Preheat the oven to 375F.. Generously grease a 9 x 5" loaf pan. Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean. Makes:: 1 loaf Yield: approx 10 slices S(Internet Address): http://homecooking.about.com/od/breadrecipes/r/blbread16.htm Copyright: "Judy Gorman's Vegetable Cookbook by Judy Gorman (MJF Books) Reprinted with permission." Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 6g Fat (24.9% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 264mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2015 - 0331 --------------- MESSAGE bread-bakers.v118.n040.4 --------------- Date: Sun, 14 Oct 2018 16:45:52 -0700 From: Reggie Dwork Subject: Bauernbrot - Farmer's Wheat Bread * Exported from MasterCook * Bread, Bauernbrot - Farmer's Wheat Recipe By : Serving Size : 16 Preparation Time :4:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups bread flour -- or all purpose 2 1/2 cups whole wheat flour -- or KA white whole wheat flour 1/2 cup rolled oats 2 tsp. salt 2 tsp. caraway seed 1 1/2 tsp. instant yeast 1 cup milk -- mixed with 1 tablespoon vinegar -- or sour milk 1 cup plain yogurt 1/4 cup sourdough -- optional 1 tablespoon water -- to 2T German Sourdough Notes: To make sourdough culture before hand, see this resource. The sourdough culture used in this recipe was started with Goldrush sourdough starter and kept in the refrigerator. It had been fed and then refrigerated one day prior to using. It was taken straight from the refrigerator and mixed with the other ingredients immediately. Dough: Mix flours, oats, salt, caraway and instant yeast together in a large bowl. Add the sour milk, yogurt and sourdough culture and begin mixing. This is easier if you have a stand mixer, but you can do this with a large spoon, too. Mix until dough forms a ball, adding water if needed. The dough should be slightly sticky. Continue kneading, either with the mixer or on a lightly floured board for 5-7 minutes. Let the dough rest for 5 minutes, then knead again for 1 minute. Form into a smooth ball and place in an oiled bowl, turning to coat the top. Cover with a clean dish towel and let rise in a warm place until doubled. Turn out onto a lightly floured board and form into a typical long loaf as follows: Degas as little as possible. Pat dough into rectangle. Indent with fingertips down the middle. Fold one third to middle, lengthwise, pulling dough taut on the bottom. Press seam a little to seal. Fold other third to middle (pulling dough taut) and pinch seam closed. Roll over, seam-side down and rock gently while rounding the ends and making loaf longer or fatter, as you wish. Place on parchment paper on a baking sheet or cardboard, dust top with flour and let rise until doubled. About 30 minutes before you plan on baking, slash the top with a sharp razor blade or lamé at least 1/4" deep. Heat oven to 500F for 1 hour prior to baking. Use a baking stone if you have it, according to manufacturer's instructions. Otherwise, place an old pan on the bottom rack and set the second rack in the middle. Place the bread on the middle rack (still on the parchment or floured baking pan), pour 2 cups of hot water into the old pan and close the door. Using a spray bottle filled with water, spray the sides of the oven after two, five and seven minutes. Turn oven down to 450F. Bake for 20 minutes. Turn oven down to 350F and bake for another 20 to 30 minutes, or until a temperature probe measures 190-200F or loaf is brown and sounds hollow when tapped. Remove and let cool 2 hours before slicing. Makes 1 lg loaf Serves Approx 16 slices Description: "German Bread with Sourdough and Whole Wheat" S(Internet Address): http://germanfood.about.com/od/bread/r/bauernbrot.htm Start to Finish Time: "4:40" T(Cook Time): "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 2g Fat (9.9% calories from fat); 7g Protein; 33g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 283mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0325 --------------- MESSAGE bread-bakers.v118.n040.5 --------------- Date: Sun, 14 Oct 2018 16:48:16 -0700 From: Reggie Dwork Subject: Lisa's No Knead White Chocolate Pecan Artisan Bread * Exported from MasterCook * Bread, Lisa's No Knead White Chocolate Pecan Artisan Recipe By :Chef Tess Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c. All-Purpose Flour 1/2 medium rye flour 1/2 cup Whole Wheat Flour -- Mountain Mills 2 1/2 tsp salt 1/4 tsp instant yeast 1 3/4 cup water -- preferably purified 1/2 cup white chocolate chips 1 1/2 cup diced toasted pecans 1/4 cup dried cherries -- (1/4 to 1/2) Mix flours, salt, yeast, and water in a large bowl. Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap. Let rest at room temp overnight, or for at least 12 hours; the dough will be bubbly and puffy. Turn the dough out onto a lightly floured surface, and fold it onto itself a few times. Let it rest 15 minutes, then form it into a ball. Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temp about 2 hours, until a slight indentation remains when poked with a finger . During the last 30 minutes of rising, preheat the oven to 450F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven­-safe pot *chef Tess note: I use a 12" porcelain dutch oven with a lid) in the oven while it heats. When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up. Shake the crock gently to settle the dough, then cover with the lid and return to the oven. Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205F. Remove the crock from the oven, turn the bread onto a rack, and cool before slicing. NOTE: If you want to use all whole wheat, you may do so, but you will need to increase the water to 2 1/4 cups. IIt is also perfect for freeze dried or dehydrated stawberries instead of the cherries. I loved it with a 2 tsp of fresh fine minced orange and lemon zest in the dough. S(Internet Address): http://cheftessbakeresse.blogspot.com/search/label/chocolate%20bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 11g Fat (36.6% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 394mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2015 - 0331 --------------- MESSAGE bread-bakers.v118.n040.6 --------------- Date: Sun, 14 Oct 2018 16:52:57 -0700 From: Reggie Dwork Subject: Microwave English Muffin Bread * Exported from MasterCook * Bread, Microwave English Muffin Recipe By :Larry Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Food Processor Hand Made Posted Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yellow cornmeal -- for pan 1/4 cup warm water -- (110F/45C) 2 1/4 tsp active dry yeast -- or (.25 oz) 1 cup lukewarm milk 2 teaspoons sugar 1 teaspoon salt 1/8 teaspoon baking soda 1 cup whole wheat flour 2 cups all-purpose flour A recipe for delicate English muffin bread that's baked in your microwave! You might also try adding about 1 teaspoon of cinnamon and 1/2 cup of raisins to a batch. (FOR A 650-WATT OVEN) Prep: 10 min Cook: 40 min Total: 50 min Lightly grease a microwave-safe 9x5" loaf pan; sprinkle pan with cornmeal. In a large bowl, dissolve yeast in water. Add milk, sugar, salt, soda and whole wheat flour; beat well. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough is formed. Turn dough out onto a lightly floured surface, and knead for about 5 minutes, or until smooth. Form into a loaf, and place into the prepared pan. Place in microwave oven uncovered, at 50 percent power, for 1 minute. Let rest for 10 minutes. Repeat 1 or 2 times until loaf has doubled in size. Microwave on high for 4 to 6 minutes (in a 650 Watt oven), until top is no longer moist. Let stand for 5 minutes in pan. Remove and cool on a rack. S(Internet Address): http://allrecipes.com/recipe/22391/microwave-english-muffin-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 1g Fat (7.7% calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1231 --------------- END bread-bakers.v118.n040 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved