Date: Mon, 7 Apr 2014 05:44:58 GMT -------------- BEGIN bread-bakers.v114.n014 -------------- 001 - Reggie Dwork Subject: Almond Easter Bread Date: Tue, 01 Apr 2014 22:58:04 -0700 Easter is coming ... here is the first of the Easter breads. Do you have some to share with me/all of us?? * Exported from MasterCook * Bread, Almond Easter Recipe By :PJ Pickles Serving Size : 24 Preparation Time :1:00 Categories : Bread Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon Original recipe makes 2 breads 1/2 cup warm water -- 100 to 110 F (40 to 45C) 2 envelopes dry yeast -- 2 (.25g ea) 1/3 cup white sugar 2 eggs 1 teaspoon salt 3/4 cup milk 4 1/2 cups sifted all purpose flour -- divided 1 pound butter -- (1 stick) 12 1/2 ounces almond cake and pastry filling -- (not almond paste) 1/2 cup butter -- softened 1/2 cup white sugar 6 eggs -- dyed hard-cooked Easter eggs 1 egg -- beaten 2 tablespoons white sugar -- additional white sugar for sprinkling, or as desired 1/2 cup sliced almonds -- divided This is an almond-filled Easter bread adorned with Easter eggs and almonds. The thing about this recipe is, if you make 2 you might as well make 8. It takes time so this year I was able to start the tradition with my nieces who will be helping me. I swear that this is the greatest Easter bread. Original recipe makes 2 breads 1. Dissolve 1/2 teaspoon of sugar in the warm water in a 1-cup measuring cup, and sprinkle with the yeast. Stir to mix the yeast into the water, and let stand in a warm place until frothy and doubled in volume, 10 to 15 minutes. Stir together 1/3 cup of sugar, 2 raw eggs, salt, the yeast mixture, milk, and 3 cups of flour in a large bowl, and beat with an electric mixer for 3 minutes to develop gluten. Mix the remaining flour into the batter, and beat until the dough is shiny, soft, and elastic, about 5 minutes. Scrape down the bowl, cover with plastic wrap, and refrigerate for 30 minutes. 2. Place sticks of butter 1" apart between 2 large pieces of waxed paper. Roll the butter out into a square about 12" on a side, place the waxed paper with square of butter onto a baking sheet, and freeze for 15 minutes. 3. Turn the dough out onto a well-floured work surface, turn the dough around to pick up flour on all sides, and sprinkle the dough with flour. Roll the dough out into a rectangle 18" square. Brush off excess flour from the dough, if necessary. Peel off the top layer of waxed paper from the butter square. Place the square of cold butter, remaining waxed-paper side up, catty-corner onto the dough rectangle so the corners of the dough extend out beyond the butter. Peel off the remaining waxed paper. Fold the top and bottom points over the butter, meeting in the middle; fold the left and right points over the butter. Pinch the sides and seams of the dough together to enclose the butter in the dough. 4. Roll the flat dough envelope filled with butter, seam side down, out on the floured surface to a rectangle 12 by 24", and fold the dough in half (into a 12x12" square), then in half again, to make a 6x12" square of dough with four butter layers. Chill the dough for about 5 minutes; then roll the dough out again to a 12 by 24" rectangle, and fold in quarters as before; chill, repeat rolling and folding the dough one more time. Refrigerate dough at least 1 more hour or overnight. 5. Preheat oven to 350F (175C). Line 2 baking sheets with parchment paper. 6. Cut the dough into two pieces (you will see buttery layers). On a well-floured surface, roll out a dough piece into a rectangle 30 by 9 inches; cut the rectangle into 3 long strips, 30 by 3" each. Mix almond filling, 1/2 cup of butter, and 1/2 cup of sugar together in a bowl, and spread half the filling mixture all down the center of the 3 strips. Fold the strips over the filling the long way and pinch the edges closed, enclosing the filling in 3 long ropes. Braid the 3 ropes together, and arrange the braid into a ring. Pinch the ends closed. Repeat for 2nd dough piece and remaining half of filling, making two ring-shaped braided pastries. 7. Place the pastries onto the lined baking sheets, reforming into symmetrical rings if necessary. Set 3 hard-cooked Easter eggs, wedged between braids, into top of each braided pastry. Brush pastries, eggs and all, with beaten egg; sprinkle with additional white sugar and sliced almonds. 8. Bake in the preheated oven until browned and crisp, 40 to 45 minutes. Source: "allrecipes.com" S(Internet address): "http://allrecipes.com/Recipe/Almond-Easter-Bread" Start to Finish Time: "3:20" T(cook): "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 388 Calories; 24g Fat (57.5% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 387mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n014.2 --------------- From: Reggie Dwork Subject: Cream Cheese and Almond Wheat Bread Date: Tue, 01 Apr 2014 22:34:26 -0700 * Exported from MasterCook * Bread, Cream Cheese and Almond Wheat Recipe By :neonate6211 Serving Size : 10 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Grains Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 2 tablespoons brown sugar 1/4 ounce active dry yeast 1 cup whipped cream cheese 1/2 cup chopped almonds 3 tablespoons milk 2 tablespoons vegetable oil 2 tablespoons honey 1 tablespoon salt 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 1. Mix warm water, brown sugar, and yeast in a large mixing bowl; stir well. Let stand until the yeast softens and begins to form a creamy foam, about 5 min. Grease a separate large bowl and set aside. 2. Stir whipped cream cheese, almonds, milk, vegetable oil, honey, and salt into the yeast mixture. Transfer to a blender; blend until creamy and smooth. 3. Slowly stir all-purpose flour and cream cheese mixture together in a large bowl; add whole-wheat flour. Stir to make a smooth dough. 4. Turn dough onto a floured surface; knead until smooth and springy, about 8 min. Place dough in the greased bowl, turning once to grease the top of the dough. Cover bowl with a towel and let sit until double in size, about 45 min. 5. Preheat oven to 350F (175C). Grease a 5x9" bread pan. 6. Punch dough down and knead again on a floured surface; form into a loaf. Place dough in the greased bread pan. Let rise in a warm place until double in size, 45 min. 7. Bake in the preheated oven until bread is done in the middle and top is browned, 50 to 60 min. Cover bread with aluminum foil if it gets too dark during the cooking process. Description: "Great variation of wheat bread." Source: "allrecipes.com" S(Internet address): "http://allrecipes.com/Recipe/Cream-Cheese-and-Almond-Wheat-Bread" Start to Finish Time: "2:45" T(cook): "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 13g Fat (40.6% calories from fat); 7g Protein; 35g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 714mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n014.3 --------------- From: Reggie Dwork Subject: Light and Grainy Wheat, Rye, and Flax Seed Bread Date: Tue, 01 Apr 2014 22:10:53 -0700 * Exported from MasterCook * Bread, Light and Grainy Wheat, Rye, and Flax Seed Recipe By :Abrux Serving Size : 24 Preparation Time :0:40 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water 2 cups crushed shredded wheat cereal 1 teaspoon salt 1/4 cup molasses 3 tablespoons butter 2 tablespoons active dry yeast 1/2 cup warm water 1 cup whole wheat flour 1 cup rye flour 1/2 cup flax seed 3 cups all-purpose flour -- as needed Good for getting into whole wheat and grains, this bread is very light, rather chewy and moist, excellent for sandwiches, and easy to slice. 1. Pour boiling water over shredded wheat cereal in a large mixing bowl. Stir in the salt, molasses, and butter; let cool to about 100F (40C), about 15 min. Grease two 9x5" loaf pans. 2. Sprinkle the yeast over the 1/2C of warm water in a small bowl. The water should be no more than 100F (40C). Let stand for 5 min until the yeast softens and begins to form a creamy foam. 3. Stir the yeast mixture into the cooled cereal mixture. Beat in the whole wheat flour, rye flour, and flax seed. Beat in the all-purpose flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes. 4. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95F (27 to 35C)) until doubled in volume, about 1 hour. 5. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces. Form the dough into 2 loaves, and place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 30 min. 6. Meanwhile, preheat oven to 325F (165C). 7. Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 min. Original recipe makes 2 - 9x5" loaves Source: "allrecipes.com" S(Internet address): "http://allrecipes.com/Recipe/Light-and-Grainy-Wheat-Rye-and-Flax-Seed-Bread" Start to Finish Time: "2:45" T(cook): "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 3g Fat (19.8% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 108mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n014.4 --------------- From: Reggie Dwork Subject: Wheat Bread in Resealable Bag Date: Tue, 01 Apr 2014 22:24:23 -0700 Great for kids to make * Exported from MasterCook * Bread, Wheat Bread in Resealable Bag Recipe By :Karen Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/4 ounce active dry yeast 3 tablespoons dry milk powder 3 tablespoons white sugar 1 teaspoon salt 1 cup hot water 3 tablespoons vegetable oil 1 cup whole wheat flour 1 cup all-purpose flour -- or more if needed 1. Grease a bread loaf pan. 2. Mix1C all-purpose flour, yeast, milk powder, sugar, and salt together in a large resealable plastic bag. Add hot water and oil; seal bag and squeeze to mix. Add whole-wheat flour; seal and mix. Add 1C all-purpose flour; seal and mix. Add small amounts of additional all-purpose flour until dough easily pulls away from sides of bag. 3. Transfer dough to a lightly floured work surface; knead until soft and well combined, 4 min. Allow to rest for 10 min. Roll dough into a large rectangle; roll rectangle into a log. Place log into prepared loaf pan. Cover and let rise until doubled in size, about 1 hour. 4. Preheat oven to 375F (190C). 5. Bake in the preheated oven until lightly browned, 20 to 25 min. Original recipe makes 1 loaf Description: "This is a fun recipe for kids that makes homemade bread without a lot of mess. They enjoy mixing in the bag." Source: "allrecipes.com" S(Internet address): "http://allrecipes.com/Recipe/Wheat-Bread-in-Resealable-Bag" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 4g Fat (23.7% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 187mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n014.5 --------------- From: "Sandra Breitenbach" Subject: Storing homemade bread Date: Mon, 31 Mar 2014 08:55:09 -0400 I recently read "somewhere" - sorry, I wish I could remember where! - that bread should be stored in opaque bags or containers, such as an old-fashioned bread box, because light encourages the growth of mold. I haven't really tested it out to any extent, seems like all of our homemade bread has been going pretty fast lately! Hope this is helpful... Sandy --------------- MESSAGE bread-bakers.v114.n014.6 --------------- From: Jeff Kreitman Subject: Freezing Bread Date: Mon, 31 Mar 2014 22:20:46 -0400 Toadd on to the storing bread info, what I finds works best is to allow the loaf to cool, slice it and put it in a gallon freezer bag to freeze. Then when I want a slice or two I can slip a butter knife into the small gap between the slices and give it a little twist to pop the slices apart (this works better if you haven't sliced the loaf very thin) and toast on high, about 4.5 out of 6 on my toaster. This keeps the crisp of the crust intact and generally warms up the rest of the slice just right. If I find I have a hard time separating the slices I will put a small piece of wax paper between the slices next time to make sure I can get them apart easily. --------------- MESSAGE bread-bakers.v114.n014.7 --------------- From: Reggie Dwork Subject: Fig-Anise Rolls Date: Tue, 01 Apr 2014 21:34:15 -0700 * Exported from MasterCook * Bread, Fig-Anise Rolls Recipe By : Serving Size : 18 Preparation Time :1:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups low-fat milk 1/3 cup molasses -- plus 3 tablespoons canola oil 1 teaspoon canola oil -- for the bowl 3/4 cup yellow cornmeal -- plus more for sprinkling 1/2 cup warm water -- (110-115F) 1 package active dry yeast -- (about 2 1/4 teaspoons) 2 1/4 cups all-purpose flour -- plus more if needed 2 cups whole-wheat flour 1 cup chopped dried figs 1 1/2 teaspoons aniseeds -- plus more for sprinkling 1 1/4 teaspoons salt 1 large egg white -- beaten, for brushing The early American yeast bread, anadama bread, made with molasses and cornmeal, inspired these delicious dinner rolls. We think the sweet figs and floral aniseeds enhance the rich molasses flavor and make the rolls extra festive. Any type of cornmeal works in this recipe, but we especially like how stone-ground cornmeal looks on top of the rolls 1. Combine milk, molasses and 3T oil in a medium saucepan. Bring to a boil and transfer to a large bowl; stir in 3/4C cornmeal. Let stand until an instant-read thermometer registers between 115F and 120F, 15 to 20 min. 2. Place water in a small bowl and sprinkle yeast on top. Let stand until the yeast dissolves and looks foamy, about 5 min. Stir the yeast into the cornmeal mixture. 3. Using a wooden spoon, gradually stir all-purpose flour, whole-wheat flour, figs, 1 1/2t aniseed and salt into the cornmeal mixture until the dough begins to come together but still looks dry. Turn the dough out onto a lightly floured surface and knead until smooth, adding more all-purpose flour by the tablespoonful if needed to prevent sticking, about 10 min. 4. Form the dough into a ball. Coat another large bowl with the remaining 1t oil. Add the dough and turn to coat. Cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free place until almost doubled, about 1 1/2 hours. Gently punch the dough down. 5. Coat two 9" round cake pans or a 9-by-13" baking pan with cooking spray. Shape the dough into an 18" long log and cut into 18 equal pieces. Working with one piece at a time, gather and pinch the edges together, shaping it into a rough ball. Place each ball, pinched-side down, on a clean work surface. To shape the dough into a tighter ball, slightly cup your hand over it and move the ball around with a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight. (If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls. Reroll once the dough relaxes.) Place the rolls in the prepared pans (or pan). Cover with plastic wrap. Let rise until almost doubled, 1 1/4 to 1 1/2 hours. 6. Preheat oven to 400F. 7. Brush the tops of the rolls with egg white (you'll have some left over). Sprinkle with cornmeal and aniseeds, if desired. Place the rolls in the oven and immediately reduce heat to 350F. Bake until golden brown, 25 to 30 min. Let cool in the pan for 10 min. Turn out onto a wire rack andlet cool. Serve warm or at room temperature. TIPS & NOTES Make Ahead Tip: Store cooled rolls in an airtight container for up to 1 day. Or individually wrap and freeze in an airtight container for up to 3 months. Reheat stored rolls at 350F. Source: "eatingwell.com November/December 2009" S(Internet address): "http://www.eatingwell.com/recipes/fig_anise_rolls.html" Start to Finish Time: "5:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 3g Fat (16.5% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2Other Carbohydrates. --------------- END bread-bakers.v114.n014 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved