Date: Mon, 10 Dec 2018 05:33:19 +0000 --------------- BEGIN bread-bakers.v118.n048 --------------- 01. Jerusalem Bagels (Reggie Dwork) 02. Pumpkin Bread (Reggie Dwork) 03. Slow Cooker Pumpkin Yeast Bread (Reggie Dwork) 04. 100% Whole Wheat Graham Crackers (Reggie Dwork) 05. Coconut Banana Cornbread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n048.1 --------------- Date: Sat, 08 Dec 2018 13:57:35 -0800 From: Reggie Dwork Subject: Jerusalem Bagels * Exported from MasterCook * Bagels, Jerusalem Recipe By :David Lebovitz Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 4 1/2 cups all-purpose flour -- (500g) 2 tablespoons sugar 2 teaspoons kosher salt -- or sea salt 1 1/2 cups lowfat milk -- warm, or whole 1 tablespoon active dry yeast -- (10g), or instant 1 teaspoon baking powder -- preferably aluminum-free olive oil For the sesame topping: 1/2 cup sesame seeds -- (75g) 1 tablespoon pomagranate molasses 2 tablespoons hot water These are smaller than the elongated bagels sold on the streets of Jerusalem but are easier to bake in a home oven.Note that Reem's recipes uses fast-acting yeast, which is different than instant yeast. It's ground finer so dissolves faster and is meant to be mixed with other ingredients without the need to be proofed first. I ended up using half the original amount of sesame seeds called for, but if you need more, simply make another batch of the sesame seed mixture. If you can't find pomegranate molasses, you can brush the bagels with an egg wash; stir together 1 egg yolk with 1 -2 teaspoons of milk, and brush that on the bagels before dredging them in the sesame seeds. I didn't roll them into ropes, but make circles and stretched those into ovals. A Lebanese friend happened to come by when I was pulling a batch out of the oven and said they looked like ka'ak, a bread that's sold on the streets in Lebanon. I was flattered. Unlike chewy, New York bagels, these are more bready and airy, so they're better for scooping up dips; good options are hummus, hummus with spiced lamb, baba ganoush, eggplant caviar, white bean dip, tarama, or a bowl of good olive oil and some za'atar, although we also enjoyed them for breakfast, toasted and buttered as well. Put the flour, sugar, salt, milk, yeast, and baking powder in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed for about 2 minutes, until the dough forms a smooth ball. (You can also mix it by hand in a large bowl.) Rub a little olive oil over the top of the dough, cover the bowl with a tea towel, and let rise until doubled, about 1 hour. Make the sesame coating by mixing the sesame seeds, pomagranate molasses, and hot water in a shallow baking dish that's not too large. (A 1 1/2qt/1,5l oval gratin dish works perfectly.) The seeds should be damp and sticky, but not clumpy. Add a bit more water, if necessary, to get them to the right consistency. When the dough has risen after 1 hour, punch it down and turn it out onto a lightly floured countertop. Divide the dough into 6 equal pieces. Grab one piece of dough in your hands and shape it gently into a ball on the countertop, without overworking it. Dig your thumbs into the center to create a hole and stretch the dough outward to create an oval ring about 6" (15cm) long, using your fingers to pull and shake the dough so the hole is as large as you can make it. Place it on the counter and continue forming the rest of the dough into bagels the same way. Let them rest for 15 minutes. Preheat the oven to 425F (220C) and line two baking sheets with parchment paper or silicone baking mats. Grab each oval ring of dough and press the top of each into the sesame mixture, then give the dough another tug and pull, coaxing the hole in the center even larger. Place each sesame seed-dipped oval on the baking sheet, seed side up, and let rest 10 more minutes. Bake the bagels in the oven, rotating the baking sheets during baking so they cook evenly, until the bagels are deep golden brown, about 15 to 18 minutes. Remove from oven and let cool at bit before eating. Serving: Serve the bagels warm or at room temperature, along with a spread or dip. Storage: The bagels are best eaten the day they are made. They'll keep for a few days at room temperature, but should be toasted or warmed in the oven before eating. They can also be frozen for up to two months. Review & Response: In Turkey they are called Simit, and other Mediterranean countries have these ring-shaped sesame breads, too. These are simit and are not "bagels". Think there should at least be a nod to this - for fairness. Source: "Adapted from The Palestinian Table by Reem Kassis" S(Internet address): "https://www.davidlebovitz.com/jerusalem-bagels-bagel-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 463 Calories; 8g Fat (15.9% calories from fat); 15g Protein; 82g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 743mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0726 --------------- MESSAGE bread-bakers.v118.n048.2 --------------- Date: Sat, 08 Dec 2018 14:05:46 -0800 From: Reggie Dwork Subject: Pumpkin Bread * Exported from MasterCook * Bread, Pumpkin Recipe By :The Bake-Off Flunkie Serving Size : 13 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 3/4 cup whole wheat flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon coarse salt 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 cup solid pack pumpkin -- (NOT pumpkin pie mix) 1/4 cup milk 1/4 cup applesauce 2 eggs 2 tablespoons canola oil 1 teaspoon vanilla My bread cooked up sweet and moist, without the usual "smooshyness" these types of bread can have when made with a bunch of oil (not to mention the oil slick they can leave on the roof of your mouth). And the whole wheat flour gave the loaf a very nice texture. Heat your oven to 325F. Spray a standard, 9x5" loaf pan with non-stick spray. Combine all of the dry ingredients in a medium bowl. Combine all of the wet ingredients in a separate medium bowl and whisk well. Add the wet mixture to the dry and mix well. Turn the batter out into the prepared pan and spread it evenly into the corners. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs sticking to it. Cool the bread in the pan for 10 minutes, and then remove the loaf to a wire rack to cool completely. S(Internet address): "" Yield: "12 to 14" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 3g Fat (17.2% calories from fat); 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0509 --------------- MESSAGE bread-bakers.v118.n048.3 --------------- Date: Sat, 08 Dec 2018 14:08:59 -0800 From: Reggie Dwork Subject: Slow Cooker Pumpkin Yeast Bread * Exported from MasterCook * Bread, Slow Cooker Pumpkin Yeast Recipe By :Erica Polly Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Slow Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup packed brown sugar 1/4 oz quick-rise yeast -- (1 pkg) 2 teaspoons pumpkin pie spice 3/4 teaspoon salt 3 1/2 cups all-purpose flour -- ti 4C 3/4 cup 2% milk 2 tablespoons butter -- cubed 3/4 cup canned pumpkin 1 large egg -- lightly beaten 1/3 cup raisins 1/3 cup chopped pecans -- toasted 1/3 cup butterscotch chips -- optional Savor the rich flavors of fall with this homey loaf you can bake up in the slow cooker. Butterscotch adds a sweet surprise. Prep: 20 min. Cook: 2 1/2 hours + cooling Makes: 1 loaf (12 slices) In a large bowl, mix brown sugar, yeast, pie spice, salt and 1 1/2 cups flour. In a small saucepan, heat milk and butter to 120-130F; stir into dry ingredients. Stir in pumpkin, egg and enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. During the last few minutes of kneading add raisins, pecans and, if desired, chips. Shape into a 6". round loaf; transfer to a greased double thickness of heavy-duty foil (about 12" square). Lifting with foil, place in a 6-qt. slow cooker. Press foil against bottom and sides of slow cooker. Cook, covered, on high 2 1/2 to 3 hours or until a thermometer reads 190-200F. Remove to a wire rack and cool completely before slicing. Cal 228, Fat 5g, Carb 40g, Sod 180mg, Fiber 2g, Pro 6g Source: "Originally published as Slow Cooker Pumpkin Bread in Taste of Home Everyday Slow Cooker & One Dish Recipes 2017" S(Internet address): "https://www.tasteofhome.com/recipes/slow-cooker-pumpkin-yeast-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 6g Fat (19.8% calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 173mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1119 --------------- MESSAGE bread-bakers.v118.n048.4 --------------- Date: Sat, 08 Dec 2018 14:14:30 -0800 From: Reggie Dwork Subject: 100% Whole Wheat Graham Crackers * Exported from MasterCook * Crackers, 100% Whole Wheat Graham Recipe By :King Arthur Flour Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 227 g White Whole Wheat Flour -- (2C or 8 oz) 124 g sugar -- (1/2C+ 2T or 4 3/8 oz) 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking powder -- or 1/2 teaspoon baker's ammonia 1 large egg 50 g vegetable oil -- (1/4C or 1 3/4 oz) 1/4 cup water -- or 2 tablespoons each orange juice and water,*See Tips cinnamon-sugar -- for topping; optional Harking back to the birth of the graham cracker - invented by nineteenth-century preacher Sylvester Graham as a whole-grain, healthy food - these crackers are 100% whole wheat. Crisp and light, they're just sweet enough. PREP: 20 mins. to 30 mins BAKE: 30 mins. to 35 mins TOTAL: 50 mins. to 1:05 YIELD: about 3 dozen 3" x 2" crackers Preheat the oven to 300F. Lightly grease two baking sheets; if you have parchment, you'll be using it to roll, transfer, and bake the crackers, so you won't need to grease your baking sheets. Whisk together the flour, sugar, salt, cinnamon, and baking powder, if you're using it; if you're using baker's ammonia, don't mix it in yet. Set the mixture aside. In a separate bowl, whisk together the egg, oil, and orange juice/water. If you're using baker's ammonia, dissolve it in 1 tablespoon of the water before adding it to the remaining liquid ingredients. Add the liquid ingredients to the dry mixture, stirring to form a cohesive dough. Divide the dough in half, and shape each half into a flattened block. Working with one piece of dough at a time, roll it between two pieces of lightly greased parchment or waxed paper until it's 1/16" thick. Try to keep the dough a uniform thinness throughout. Transfer the rolled-out dough to your prepared baking sheet; if it's on parchment, peel off the top piece, and lay the bottom piece on the baking sheet. If it's on waxed paper, peel off the top piece, flip the dough over onto the baking sheet, and peel off the remaining piece. Repeat with the remaining piece of dough. Sprinkle with cinnamon-sugar, if desired. Bake the crackers for 10 minutes. Remove them from the oven, and use a rolling pizza wheel or sharp knife to cut the sheets of dough into 3" x 2" rectangles; don't separate them, just cut them. Return the crackers to the oven, and continue to bake for 20 to 25 minutes, until they're browning around the edges. Turn off the oven, and open the oven door wide. After 5 minutes or so, when much of the oven's heat has dissipated, shut the oven door, and let it cool down completely with the crackers inside; this will help them become as crisp as possible. Store the cooled crackers, tightly wrapped, at room temperature. They'll stay good for several weeks. Tips: Orange juice tempers the sometimes strong flavor of whole wheat; used in this small amount, your crackers won't taste orange-y, just less "wheaty." Use all water if desired. Rolling the dough ultra-thin (1/16") is key to the crisp, light texture of these crackers. If you can't roll the dough that thin, your crackers will be sturdier, and you'll need to bake them longer; when done, they should be a shade darker than when they went into the oven, and shouldn't be at all soft or pliable. Review: I made a vegan version of these substituting the egg with a flax egg and they're awesome!! I plan on using them for a cheesecake crust and cannot wait! Review: These were extremely successful. The dough seemed much too sticky to roll out (I live in a very humid place), so I rolled them into balls, dipped them in large-crystal raw sugar, and pressed them thin and flat with the bottom of a glass instead. I baked them for about 25 minutes at the recommended temperature until lightly browned around the edges. The resulting jagged rounds might not have been as pretty as tidy rectangles, but they were crisp and crunchy all the way through, overtly wheaty (something I like, so I omitted the orange juice), and just sweet enough. I'll make these again, and I'll use the pressing-flat technique again, too. Review: I added 1/8 teaspoon LorAnn Oils super strength Honey flavor, which helped approximate the "box" flavor, I think. I baked them in my pizzelle maker, and enjoy them plain or spread with peanut butter. S(Internet address): "" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 2g Fat (28.8% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0603 --------------- MESSAGE bread-bakers.v118.n048.5 --------------- Date: Sat, 08 Dec 2018 14:17:29 -0800 From: Reggie Dwork Subject: Coconut Banana Cornbread * Exported from MasterCook * Cornbread, Coconut Banana Recipe By :fluffernutter Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1 1/4 teaspoons ground allspice 1/4 teaspoon salt 1 egg -- beaten 1 cup mashed banana 1/4 cup milk 1/4 cup vegetable oil 1/2 cup sweetened flaked coconut You know that great cornbread in Jamaican restaurants? This is pretty much it. With Jamaican rice and peas or coconut shrimp or fish salad, this is very exotic, and is another good way to use up overripe bananas. The recipe is from Caribbean Cooking by John DeMers (HP Books, 1997) READY IN: 35 mins Combine cornmeal, flour, sugar, bakling powder, allspice and salt in a medium bow and mix well; combine the wet ingredients in another bowl. Mix the dry ingredients and the wet ingredients in just a few swift, confident strokes so you don't overmix; stir in coconut. Pour the mixture into a greased 8" square or 9" round pan and bake at 375F for 25 minutes or until a cake tester inserted in the center comes out clean. Cut into 2" squares. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 4g Fat (32.4% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 132mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0522 --------------- END bread-bakers.v118.n048 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved