Date: Sat, 16 Mar 2019 01:06:11 +0000 --------------- BEGIN bread-bakers.v119.n011 --------------- 01. Artisan French Baguette (Reggie Dwork) 02. No-Fuss Rolls (Reggie Dwork) 03. Cheesecake Banana Bread (Reggie Dwork) 04. Quick Pizza Dough (Reggie Dwork) 05. Focaccia with an Inlay of Pressed Herbs (Reggie Dwork) 06. Black Forest Bread Schwarzwaelder Kruste (Reggie Dwork) 07. Irish Brown Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n011.1 --------------- Date: Sat, 23 Feb 2019 17:03:20 -0800 From: Reggie Dwork Subject: Artisan French Baguette * Exported from MasterCook * Bread, Artisan French Baguette Recipe By :kate jones Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups warm water -- about 100-105F 1 tablespoon granulated yeast 1 1/2 tablespoons kosher salt 6 1/2 cups all-purpose flour -- or 2 pounds Place the water in a 6-quart lidded bowl or container. Add the yeast and salt and stir to combine. Add the flour all at once and stir to combine. You'll probably need to mix it with your hands at some point. Mix until the dough is uniformly moist. This step should take about 5 minutes from start to finish. Cover with the lid, but don't seal it completely, just leave it cracked. Let it rise for about 2 hours at room temperature or until it begins to collapse. You can either use the dough now or refrigerate it for up to 2 weeks. When you're ready to bake your bread, sprinkle a pizza peel lightly with flour (this will be where the dough rests) and sprinkle the dough lightly with a little all-purpose flour. You can also line the pizza peel with parchment paper (instead of flouring it) if you prefer. Gently pull up a large handful of dough (1/2 lb), about the size of a large orange. Gently pull it down to form a ball, coating the ball with the flour that you sprinkled on top before you cut it. Don't knead the flour into the dough-most of it will fall away. Shape the dough into a cylinder that's about 1 1/2″ in diameter. You can roll it gently if you want, just be careful not to push so hard that all the bubbles come out of the dough. Work with the dough-if it's fighting you, let it rest for 5 to 10 minutes and then try again. Taper the ends so they're kind of pointy on both sides. Place it on the floured pizza peel (or the parchment paper) and allow it to rest for 20 minutes. Place a pizza stone on the center rack of your oven and place a small metal pan next to the pizza stone. Heat the oven to 450F. When the loaf has rested for 20 minutes, use a pastry brush to brush it with water, then make a few diagonal slashes across the top of the loaf with a sharp knife. Use the pizza peel to carry the loaf to the oven, then jiggle the pizza peel to slide the loaf onto the pizza stone. Pour 1 cup of hot water into the empty metal pan and quickly close the door. Bake for 25 minutes or until deeply golden brown. Remove from oven and serve. Source: "from The New Artisan Bread in Five Minutes a Day" S(Internet address): "https://ourbestbites.com/artisan-baguette/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 299 Calories; 1g Fat (2.6% calories from fat); 9g Protein; 62g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 850mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0112 --------------- MESSAGE bread-bakers.v119.n011.2 --------------- Date: Sat, 16 Feb 2019 21:01:20 -0800 From: Reggie Dwork Subject: No-Fuss Rolls * Exported from MasterCook * Rolls, No-Fuss Recipe By :Glenda Trail Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup self-rising flour 1/2 cup 2% milk 2 tablespoons mayonnaise 1/2 teaspoon sugar These four-ingredient rolls are ready in no time. And they taste great with herb butter or jam. Prep/Total Time: 25 min. In a small bowl, combine all of the ingredients. Spoon into six muffin cups coated with cooking spray. Bake at 450F until a toothpick comes out clean, 12 to 14 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Editor's Note: As a substitute for 1 cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Cal 111, Fat 4g, Carb 16mg, Sod 275mg, Pro 3g Review: They do taste like a moist biscuit! Actually more flavorful than most biscuits! I love how easy they are to make and they go great with any meal. There are just two of us, so it is nice to have something easy and fresh to make with a meal. I will be making again and again. Thank you for sharing this recipe! Review: These rolls are just amazing!!!! I've just made them for brunch... but didn't want 'muffin' rolls, so I just spooned 3 big circles on a baking sheet (lined with baking paper) and baked them. Big, fresh buns!!I didn't add sugar, instead used salt. Now I'm wondering ... if I don't have mayonnaise ... can I use yogurt instead? Well done on a brillant recipe. Source: "Originally published as Rolls in Cooking for 2 Winter 2006" S(Internet address): "https://www.tasteofhome.com/recipes/no-fuss-rolls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 4g Fat (34.0% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 301mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0216 --------------- MESSAGE bread-bakers.v119.n011.3 --------------- Date: Sat, 23 Feb 2019 16:59:42 -0800 From: Reggie Dwork Subject: Cheesecake Banana Bread * Exported from MasterCook * Bread, Cheesecake Banana Recipe By :Bee Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Banana Bread Batter 1/2 cup melted unsalted butter -- (1 stick or 4 oz. butter) 1 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sugar 1/4 cup buttermilk 1 teaspoon pure vanilla extract 2 large eggs -- divided, plus 1 large egg yolk 3 ripe bananas -- (about 480 g) Cream Cheese Filling 4 oz. cream cheese -- softened 2 tablespoons all-purpose flour 2 tablespoons sugar Moist and sweet homemade banana bread with cream cheese cheesecake filling. This Cheesecake Banana Bread recipe is utterly rich and delicious. So good! Prep: 15 minutes Cook: 1 hour Preheat oven to 350F and butter and flour a 9"-x-5" loaf pan. In a bowl, mash the bananas with a masher. Set aside. In a large bowl, whisk together 1 cup flour, baking soda, and salt. In another large bowl, combine 3/4 cup sugar, melted butter, buttermilk, vanilla extract, 1 egg and 1 egg yolk and mix until smooth. Pour wet ingredients over dry ingredients above and stir until combined, then fold in the mashed bananas. Make Cream Cheese Filling: In a small bowl, stir together the remaining egg, cream cheese, and 2 tablespoons flour and 2 tablespoons sugar. Transfer half the batter to the loaf pan. Dollop the Cream Cheese Filling on top and smooth in an even layer with a spatula. Top with the remaining batter. Bake until deeply golden and a toothpick comes out clean, 1 hour. Let cool at least 10 minutes before slicing and serving. Source: "Adapted from Delish" S(Internet address): "https://rasamalaysia.com/cheesecake-banana-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 495 Calories; 25g Fat (44.7% calories from fat); 8g Protein; 62g Carbohydrate; 2g Dietary Fiber; 169mg Cholesterol; 547mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0223 --------------- MESSAGE bread-bakers.v119.n011.4 --------------- Date: Sat, 23 Feb 2019 19:22:21 -0800 From: Reggie Dwork Subject: Quick Pizza Dough * Exported from MasterCook * Dough, Quick Pizza Recipe By :Suzanne Lenzer Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 390 grams bread flour -- (2 3/4C) 7 grams active dry yeast -- (2 1/2t or 1 packet) 2 teaspoons sea salt 1/4 cup extra-virgin olive oil 1 cup warm water 2 tablespoons cornmeal -- medium or coarse, (to 3T) The trouble with most homemade pizza dough recipes is that they're sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it's worth the effort - what little effort is required. With the help of two allies in the kitchen - your food processor and your freezer - now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning. YIELD: 2 crusts (4 servings) TIME: About 30 minutes Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour. Lay a 12" long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8" long and 6" wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes. Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw. Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550F. (If you don't have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it's relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet. Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling. Review: The first batch I made by hand. The second batch I made in the Cuisinart. Both chilled in the fridge for about 4 to 5 hours before use. Both came out well, but I think I should have kneaded the handmade one a bit longer. Chisinart batch was easier to work with & had bit better texture. Used America's Test Kitchen cast iron skillet method of cooking the pizza. Both dough batches were delicious: tender but sturdy crust, crisp bottom, good flavor. Best homemade crust I've ever made. The fam loved it. Review: I have a food processor, but make pizza dough by hand the few times I make pizza each year [a special pizza for which I have to make the sauce then top it with lobster, shrimp, scallops and a combination of Monterrey Jack and Cheddar cheese]. Make sure you use a bowl large enough to use both hands. The mixture will stick to your hands. It helps (a bit) to rub cooing oil on one's hands before adding liquids into the flour/salt/yeast. Review: This is my go-to recipe, after trying lots of others. My husband and I usually make 10 doughs, using an entire bag of King Arthur bread flour. It only takes 30 minutes total. I use it for pizza, calzones, stuffed breads, like sausage or pastrami, and simple fried dough, which we top with a slice of American cheese. It's wonderful having these balls of dough in my freezer, always ready to make something delicious! Review: We make homemade pizza every week, easy and delicious. We use a bread machine, the pizza dough setting, and in 50 minutes we have enough dough for two pizzas. We make a pizza with half and freeze the other half for the next pizza. It's easy to make, easy to work with and makes excellent pizza crust. Review: After countless failed attempts to find a foolproof recipe for something that would seem to be so simple, this worked perfectly. I have no idea what made the difference (maybe the mixing method ensuring perfect elasticity?) but it has resolved my reluctance to make pizza at home. Review: Needed a quick dough and this was perfect. Not having a food processor available, I used a stand mixer. Dough was a tad wet so I added about 2 TBLSP bread flour. I used one ball of dough and froze the other. Made a calzone. Perfect. Review: Many happy family nights with this recipe. Agree that double batch for freezer is a must. Question: Am I able to use this dough immediately without freezing first? Response: Yes. I've done it a bunch of times and it still comes out great. Review: My husband likes to put new sacks of flour away in jars. He didn't realize one of the jars was half full of powdered sugar, and filled it with flour. I didn't know and used that jar to make the pizza dough. Wasn't coming together no matter how much more flour I added. Finally I realized what happened and we decided to bake it because why not? It tasted okay with butter and jam. Made the recipe with only flour tonight, it's much better. Review: Very easy, quick recipe. Tastes great - very light and airy! I have tried many other doughs and this is my favorite! Review: This has become my go-to dough recipe, with modifications: I follow the directions for step 1 and then knead the dough for a minute and put it in a covered oiled bowl in the refrigerator for 1-2 days. I then use the dough or freeze for a later date. The slow rise in the refrigerator gives the dough extra flavor and is even easier than step 2 (which is already quite easy). Review: Pizza dough and bread dough ALWAYS require a night in the refrigerator to develop full flavor. Dough keeps getting better for up to three days, after that the yeast starts to die. Review: I did not freeze the dough. I used them after 20 minutes rising time. It was perfect. Husband who likes to eat pizza said I can definitely make this again. S(Internet address): "https://cooking.nytimes.com/recipes/1017334-quick-pizza-dough" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 492 Calories; 15g Fat (28.2% calories from fat); 13g Protein; 75g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 945mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 2 1/2 Fat. NOTES : 2019 - 0223 --------------- MESSAGE bread-bakers.v119.n011.5 --------------- Date: Sat, 02 Mar 2019 17:23:03 -0800 From: Reggie Dwork Subject: Focaccia with an Inlay of Pressed Herbs * Exported from MasterCook * Focaccia with an Inlay of Pressed Herbs Recipe By :Maggie Glezer Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/3 oz. unbleached all-purpose flour -- (1C+3T) 5 1/3 oz. durum flour -- (1C+3T) 1/4 tsp. instant yeast -- or Rapid Rise 1 cup lukewarm water 1 Tbs. extra-virgin olive oil -- more for topping the loaf 1 tsp. salt 1 C fresh herbs -- loosely packed, Note Coarse salt It's easy to double this recipe if you want to make more than one loaf. The bake is quick, so you can let the second loaf sit and wait its turn while the first is in the oven. This flatbread can be split and used for sandwiches or enjoyed on its own. Yields: one 10x6" flatbread. Note: A mix of herb leaves, like rosemary, thyme, sage, flat-leaf parsley, summer savory, oregano, and chives. Combine the flours and yeast in a large bowl. Add the water and oil; mix with your fingers just until combined smoothly. The dough will be wet and sticky. Cover the bowl with plastic and let rest for 15 to 20 minutes. After this rest (called an autolyse), mix in the salt. Knead on an unfloured work surface. To knead, squeeze the dough vigorously between the thumbs and index fingers of both hands. Move along the length of the dough, squeezing hard enough to make holes where your thumbs and fingers meet. The dough will be sticky, but don't add flour - use a dough scraper instead. Flip and repeat, squeezing along its length. Continue squeezing and flipping for 5 to 10 more minutes. Ideally the dough will come together and feel smooth, but if it's still sticky, don't worry - the texture will improve during fermentation. Transfer to an unoiled bowl and cover with plastic. After 30 minutes, lightly flour the dough's top and the work surface and then turn the dough out of the bowl. Gently spread the dough to flatten it but not to completely deflate it. Fold the dough into a tight square package, folding top down, side over, bottom up, and side over as you'd fold a handkerchief. Return it to the rising bowl, covered with plastic, for 30 minutes. Repeat this flattening, flouring, and folding. Let the dough ferment for 2 to 3 more hours, until doubled in volume and full of large bubbles. It should spring back when you press it. Pull the dough out of the bowl, flour it well, and tuck the edges in to make a smooth package. Don't pop the bubbles, but do tighten. Flour, cover with plastic, and let rest for 10 to 15 minutes. With floured hands, gently press and stretch the dough into a 10x6" rectangle that's a scant inch thick. Transfer to a sheet of floured parchment. Flour the dough again. With a slender, floured rolling pin, roll out one-quarter of the long side of the dough, making a thin flap to cover the thicker, unrolled portion of the dough when folded over. Press with the rolling pin where the thin sheet joins the dough to make a sharp demarcation. If needed, use more flour to keep the dough from sticking. Moisten the thick half of the dough with water. Dip the herb leaves in water (shake off excess droplets) and arrange them on the thick portion of the dough. It's okay to crowd the leaves a little (they'll spread a bit after rolling), but don't overlap them. Fold over the thin sheet of dough to cover the herb leaves completely. Tuck the edges under and pat gently to push out any air bubbles. Starting from the short end, roll lightly with a floured rolling pin until the herbs come into sharp relief but have not popped through and the trapped air is expelled. Be gentle during rolling, even though you'll end up deflating the dough, and aim for an even shape. Sprinkle flour on the dough and cover with plastic. Let proof until thicker and puffy, about 2 hours. To test, press the dough: the indentation should fill in slowly. An hour before the end of the proof, put a baking stone in the top third of the oven; heat the oven to 450F. When the dough is fully proofed, brush off the flour with a dry pastry brush and then smear with a thin layer of olive oil (about 1 tablespoon). Dimple the loaf all over with your fingers, poking in between the herb leaves, pushing down to the bottom of the dough without breaking through. Sprinkle with coarse salt. Transfer the parchment and dough to the hot baking stone. Bake the dough on the parchment until deep golden all over, about 15 minutes, rotating after 10 minutes. The parchment will darken in the oven, but it won't catch fire. Transfer the bread to a rack and enjoy soon: it's best still warm. Cal 100, Fat 15g, Carb 18g, Sod 350mg, Fiber 2g, Pro 3g S(Internet address): "https://www.finecooking.com/recipe/focaccia-with-an-inlay-of-pressed-herbs" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 2g Fat (12.4% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2019 - 0106 --------------- MESSAGE bread-bakers.v119.n011.6 --------------- Date: Fri, 08 Mar 2019 14:23:59 -0800 From: Reggie Dwork Subject: Black Forest Bread Schwarzwaelder Kruste * Exported from MasterCook * Bread, Black Forest Schwarzwaelder Kruste Recipe By :Jennifer McGavin Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sourdough Starter: 58 g light rye flour -- (1/2 cup) 58 g medium rye flour -- (1/2 cup) 118 g water -- (1/2 cup) 2 tsp sourdough starter -- from the refrigerator (3 tsp) Sponge: 388 g bread flour -- (3 1/4C) 1/4 tsp. instant yeast 1 g salt -- (1/8 tsp.) 270 g water -- (1 1/5C) Final Dough: All the sourdough and sponge 3 1/4 cups bread flour 40 g light rye flour -- (1/3C) 40 g medium rye flour -- (1/3C) 10 g lard -- or shortening, (2 tsp) 14 g salt -- (2 - 3t to 21g) 4 g instant yeast -- (1 tsp.) 300 g water -- (1 1/3C) Black Forest Crust sounds like a romantic bread and it is. The romance of a German vacation is waiting for you with this moist wheat and rye "Mischbrot." A sourdough and sponge are set up in a few minutes the evening before and this tasty bread is baked on a hot stone in a conventional oven, giving it a thick, chewy crust that tastes good with all sorts of toppings. Prep: 60 mins Cook: 50 mins Total time with overnight rest: 22 hrs Total: 110 mins Notes on the Flours: The rye flour called for in the original recipe is "Roggenmehl 997", which falls between light and medium rye flours. Substitute all light flour or all medium flour if you wish. The bread flour used in Germany, "Weizenmehl 812, " closely resembles King Arthur French Style or European-Style flour. If this is too expensive or unavailable, bread flour which has a high protein content as well is also good. Prepare the Sponge and Sourdough the Day Before Baking: Mix the ingredients for the sourdough starter together by hand until it forms a ball. Cover the starter and leave at room temperature for 12 - 18 hours. Mix the ingredients for the sponge together by hand. If you are using fresh yeast or non-instant yeast, dissolve the yeast in a little of the water before you add it. When the dough comes together to form a ball let it sit for two hours at room temperature, then wrap in plastic wrap and place in the refrigerator for 10 - 16 hours. You can also refrigerate both parts for up to 48 more hours if necessary. The starter can be fed on rye or white flour. The starter should have been recently fed, so if it has been in the refrigerator for a month, feed it once before starting this recipe. Mix the sourdough, sponge and the rest of the ingredients in the mixer on low with a dough hook for about 8 minutes. Turn the speed up a notch and continue mixing for 4 minutes. Turn out onto a lightly-floured board and knead a few times. Add flour if the dough is too soft. It should be supple, but not so soft that it loses shape immediately on the board when you let it go. Let it rise, covered, for 30 minutes, punch down then rise for 15 minutes. This assumes a dough temperature of about 74F. If your dough is colder, let it rise a bit longer. The dough will NOT double in bulk. Form two, round loaves with the dough, pulling the dough around to form a "boule" and stretching the gluten "skin" around towards the bottom. Do not completely pinch the underside closed, as that will be the attractive top in the oven. Place the round of dough with the seam-side down in a rye-floured bread basket or flour-lined bowl. Let the bread rise for 60 minutes. You should see an appreciable rise, even if not doubled in bulk. Heat the oven with the bread stone for at least 30, better 60 minutes, to 475F. The stone should be on the middle rack with a rack underneath it to hold the hot water pan. Unmold the bread (seam-side up) onto a cornmeal-strewn baker's peel or the back of a cookie sheet and transfer to the hot stone. After 2 minutes, open the oven door and add a cup of hot water to the hot water pan. Add steam by spraying the walls with water, if you can. After 10 minutes, turn oven temperature down to 400F. Bake for 40 more minutes. Open oven a crack for the last 20 to let out the rest of the steam. Bread should have an internal temperature of at least 190F. Allow the bread to cool completely before slicing or freezing. This bread can be enhanced with caraway seed (about 1 teaspoon) or "Brotgewürz," a mixture of caraway, anise, fennel and coriander seeds, crushed. S(Internet address): "https://www.thespruceeats.com/black-forest-bread-schwarzwaelder-kruste-1447356" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 1g Fat (6.5% calories from fat); 6g Protein; 38g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 293mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 0104 --------------- MESSAGE bread-bakers.v119.n011.7 --------------- Date: Fri, 15 Mar 2019 00:08:22 -0700 From: Reggie Dwork Subject: Irish Brown Bread Read the reviews before you make this one. * Exported from MasterCook * Bread, Irish Brown Recipe By :Gourmet Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole-wheat flour 2 cups all-purpose flour -- plus additional for kneading 1/2 cup toasted wheat germ 2 teaspoons salt 2 teaspoons sugar 1 teaspoon baking soda 1/2 teaspoon cream of tartar 1/2 cup cold unsalted butter -- cut into 1/2" cubes (1 stick) 2 cups well-shaken buttermilk Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant tang. ACTIVE 15 min TOTAL: 2 hr (includes cooling) Makes: 1 (9") round loaf Put oven rack in middle position and preheat oven to 400F. Butter a 9- by 2" round cake pan. Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes. Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2" deep) across top of dough (5" long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour. Cooks' Note: Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day. Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days. Cal 3053, Fat 108g, Carb 448g, Sod 2809ng, Fiber 35g, Pro 85g Review: Recipe is great. Nutrition information, not so much. The top note says per 1 serving, but the calorie & other nutrition info is obviously for the whole recipe. The number of servings would allow one to determine the per serving amounts. Review: Love this bread. I've made it a couple of times and it turned out nicely both times. It makes great toast and any leftovers freeze well. I didn't have any wheat germ this time so to replace it I used 1/2 cup oats that I lightly chopped up in my food processor. Review: Great recipe. It is still a little different than the brown bread I experienced in Ireland but still very good and definitely a keeper. Added about 4 Tbs of molasses to buttermilk before mixing with dry ingredients for a little extra flavor. Came out great and will make this on a regular basis. Review: This recipe is exceptional. I didn't have any buttermilk on hand, so used half skim milk, half heavy cream with 2 tablespoons of white vinegar. Also, I put 1 tablespoon of sugar, rather than the two teaspoons and the balance was right on. I think as written, this recipe would be delicious, too. As to the technique, I made sure the butter was very cold (and even put the flour mixture in the freezer for a few minutes) and I did NOT mix it 3 minutes - only just to combine, about 30 seconds. This is the closest I've tasted to the authentic brown bread I fell in love with in Ireland. Definitely a 'must save' recipe! LOVED! Review: Awesome bread, easy to mix in kitchenaid with dough hook then put in pan to bake. Delicious with marmalade. Review: I have been baking Irish soda bread for almost 50 yrs. using various recipes. I suspect the reviewers who had a bad turnout are making a common error, over-kneading the dough. If you just mix the wet into the dry until it comes together, form it into a ball, and toss it into the pan you should have excellent results. Like biscuit dough. Over-kneading forms gluten, which makes for tough bread. Also, I often hear bakers say that they followed a recipe from an Irish person to the letter and it was a failure. Irish flour has a lower gluten content than American APF. So it is 'softer'. Try 3 cups of whole wheat and 1 cup of cake flour. Finally, I know of no Irish baker who puts molasses into his soda bread. It confuses me how someone would give a poor rating to a recipe they never actually followed. Review: This bread is delicious! I followed a few tips from other reviews and used my Kitchen Aid mixer, used only whole-wheat flour, and used molasses instead of sugar and I am so happy that I made the changes. I also used a loaf pan instead of the round cake pan so that the shape would be more manageable for sandwiches and toasting and it worked perfectly. I lived in Ireland for a year and this bread tastes just as good as any brown bread I had there. Review: I have made this so many times since I first found it, my entire extended family and many co-workers ask if I'm baking for all of our holiday get-togethers. A few things I've altered for even more delicious results, drop the all purpose flour and just use 4 cups wheat, it makes a much healthier and richer bread. Also, when in a pinch and needing more than one loaf, I found splitting the dough in half and forming each half into a 8 or 9 in pan does bakes the same yummy bread, just slightly less thick. Also, sprinkling sugar ontop prior to baking for a sweeter loaf or any fresh herbs from the garden (rosemary or chives being my favorites) for a great adddition to your usual dinner bread. Excellent wonderful recipe. Review: I used powdered buttermilk instead of "the real thing" and 2 Tbs of canola oil instead of butter. I made a traditional round loaf on a cookie sheet with cross cut in top. Results tasted like the same brown bread I came to love when visiting Ireland. Really excellent. I found that I needed MUCH less than 2 cups of buttermilk to make reasonable dough, I had nearly a cup left over. First loaf I attmepted, I dumped the whole 2 cups in - big mistake - made wallpaper paste. S(Internet address): "https://www.epicurious.com/recipes/food/views/irish-brown-bread-109216" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 6g Fat (32.2% calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 337mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0314 --------------- END bread-bakers.v119.n011 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved