Date: Mon, 16 Feb 2015 09:22:16 GMT -------------- BEGIN bread-bakers.v115.n007 -------------- 001 - Rita Yeazel Subject: Challah Recipe Date: Sun, 08 Feb 2015 11:33:20 -0500 Michael, I can't speak for the Publix challah since I haven't tried it. But if you can't get that recipe, might I suggest Maggie Glezer's book, "A Blessing of Bread?" She won the James Beard Award for that book. She has quite a selection of challahs in the book, from soft and billowy to firmer ones, richer to leaner loaves. I've made them all and I think you might find the consistency you'd like in one of them, or even one you would prefer. Rita --------------- MESSAGE bread-bakers.v115.n007.2 --------------- From: Reggie Dwork Subject: Orange Rolls Date: Tue, 10 Feb 2015 18:38:48 -0800 * Exported from MasterCook * Rolls, Orange Recipe By :Lauren Allen Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 1 3/4 cups warm water 2 tablespoons yeast 1/3 cup sugar 2 eggs 1/2 cup butter -- (1 stick), melted 1 teaspoon salt 5 cups flour For the filling: 1/2 cup butter -- (1 stick), softened 1/2 cup sugar 2 large oranges zest For the Glaze: 2 cups confectioner's sugar 1/2 teaspoon grted orange zest 2 tablespoons freshly squeezed orange juice In a small bowl, add water, yeast and sugar. Let rest for 15 minutes. In a large mixing bowl fitted with a dough hook, add eggs, butter, salt, flour and yeast mixture. Knead the dough with your mixer on medium speed for 3 minutes. Cover bowl with a towel and let dough rest for 10 minutes. Knead dough again for 3 minutes. Let rest for 10 minutes. Knead dough one more time for three minutes. Let rest again for 10 minutes. Divide the dough into 3 balls. Lightly flour your counter-top and roll each dough ball out into a 15''x8'' rectangle. Mix 1/2 cup softened butter with 1/2 cup sugar and the zest of 2 oranges. Spread this mixture evenly over the three rectangles of bread dough. Roll-up each rectangle lengthwise into a long tube (similar to how you would roll cinnamon rolls). Use a sharp serrated knife to cut the dough into 1 1/2'' sections. Put each small dough round into a greased muffin tin. (You could also lay them in a greased baking dish, like cinnamon rolls, but we always make them in muffin tins!) Allow dough to rise once more, for 30 minutes. Bake at 400F for 10 minutes. Remove from oven and drizzle with glaze. For the glaze: Whisk powdered sugar, orange zest and orange juice until smooth. Drizzle over warm orange rolls. Description: "Light, fluffy rolls with a sweet orange filling and glaze!" Source: "tastesbetterfromscratch.com" S(Internet address): "http://tastesbetterfromscratch.com/2013/11/orange-sweet-rolls.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 7g Fat (31.6% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 140mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n007.3 --------------- From: Reggie Dwork Subject: Pancetta & Black Pepper Bread Date: Thu, 12 Feb 2015 08:36:52 -0800 * Exported from MasterCook * Bread, Pancetta & Black Pepper Recipe By : Serving Size : 4 Preparation Time :0:35 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces diced pancetta active dry yeast -- (2 1/4 tsp.) (1 packet) 1/2 teaspoon sugar 3 cups flour -- plus more as needed 2 teaspoons freshly ground black pepper 1 1/2 teaspoons salt 1/2 cup diced provolone -- preferably aged Olive oil -- for greasing Cornmeal -- for dusting Ina medium skillet, cook the pancetta over medium until crispy, about 6 minutes; transfer to paper towels to drain. In a large bowl or the bowl of a stand mixer with the dough hook attachment, add 1 1/3 cups warm (110 to 115F ) water. Sprinkle the yeast over the water. Add the sugar; stir until dissolved. Let stand until mixture is foamy, about 10 minutes. Stir in 1 cup flour, the pepper and salt. Mix in the pancetta and cheese. Add the remaining 2 cups flour. Mix until a shaggy dough forms. Transfer the dough to a floured surface. Knead by hand (or mix on medium-low), until a slightly sticky dough forms, about 6 minutes. Using floured hands, shape the dough into a ball; place in an oiled bowl. Turn to coat in the oil, cover with a towel and let rise in a warm, draft-free place until doubled in size, 45 minutes to 1 hour. Line another large bowl with a towel; dust with cornmeal. Punch down the dough, reshape into a ball and place, seam-side up, in the bowl. Loosely fold the towel over the dough; let rise 20 minutes. Meanwhile, position a rack in the lower third of the oven. Set a 5-to 6-quart covered Dutch oven on the rack; preheat to 450F. After 20 minutes, remove the Dutch oven, uncover and dust with cornmeal. Uncover the dough. Invert the bowl over the Dutch oven, letting the dough land in the bottom. Slice a deep X in the center of the dough. Cover; bake until golden and a thermometer inserted into the center of the loaf registers 190F , about 30 minutes. Transfer the bread to a rack. Let cool completely. Makes 1 loaf Servings 4 Source: "rachaelraymag.com" S(Internet Address): "http://www.rachaelraymag.com/recipe/pancetta-black-pepper-bread/" T(Cook Time): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 445 Calories; 7g Fat (14.7% calories from fat); 20g Protein; 73g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 1519mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n007.4 --------------- From: Reggie Dwork Subject: Soft Gluten-Free Pretzels Date: Thu, 12 Feb 2015 08:39:05 -0800 * Exported from MasterCook * Pretzels, Soft Gluten-Free Recipe By : Serving Size : 6 Preparation Time :0:45 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fatfree Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup warm water -- (110F) 2 1/4 teaspoons active dry yeast -- or 1 pkg 1 teaspoon granulated sugar 1 1/3 cups MaryJane's Gluten-free Budget Mix -- plus 2 tablespoons MaryJane's Gluten-free Budget Mix 1/2 teaspoon salt 2 teaspoons xanthan gum -- (available from Bob's Red Mill or your local co-op) 1 egg 1 tablespoon honey safflower oil 2/3 cup baking soda melted butter -- to top pretzels kosher salt -- or coarse salt or other toppings 1. Ina large bowl, whisk together the warm water, yeast, and sugar and let stand for 5 minutes. In a separate bowl, whisk together the Budget Mix, salt, and xanthan gum and set aside. 2. Add half of the dry mixture to the wet ingredients; add the egg and honey. With an electric hand mixer, beat on low speed for 1 minute. Add in the remaining dry ingredients and blend until well-mixed. Form dough into a ball with your hands. If the dough is too dry, add another teaspoon of water. 3. Divide dough into 6 equal portions. Gently roll dough pieces to about 3/4" thick and shape into pretzel twists, using more Budget Mix to dust the rolling surface. 4. Place pretzels on a baking sheet lined with parchment paper. Brush the pretzels generously with safflower oil. Cover with a damp cloth and let stand in a warm place for 30 minutes. 5. Preheat the oven to 375F. Put 10 cups of water and 2/3 cup baking soda in a pot to boil. Stir well to dissolve the soda. 6. Once the soda bath is at a rolling boil, use a slotted spatula to carefully submerge pretzels, one at a time, into the water for 25 seconds, flipping over after 15 seconds. (Do not boil longer or the pretzels may fall apart.) Drain on a cooling rack and replace onto the parchment lined baking sheet. 7. Brush the pretzels with melted butter and sprinkle with salt or other toppings. Bake for 12 - 15 minutes, until light golden brown. Source: "Mary Jane's Farm, June - July 2010" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 30 Calories; 1g Fat (25.6% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 6903mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n007.5 --------------- From: Reggie Dwork Subject: Chocolate Swirl Bread Date: Thu, 12 Feb 2015 09:16:46 -0800 * Exported from MasterCook * Bread, Chocolate Swirl Recipe By : Serving Size : 10 Preparation Time :0:25 Categories : Bread Breakfast Chocolate/Cocoa Desserts Fruit Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oz bittersweet chocolate -- chopped 4 tablespoon unsalted butter -- cut into small pieces 1/4 cup confectioner's sugar 1 tablespoon cocoa powder 1/2 cup all-purpose flour 1/4 cup turbinado sugar 1/4 teaspoon kosher salt 3 tablespoon cold unsalted butter -- cut into small pieces In a large bowl (or the bowl of an electric mixer), whisk together the flour, yeast, salt, and sugar. Place the milk and butter in a small heavy-bottomed saucepan and cook over low heat until the butter melts, 6 to 8 minutes. Remove from the heat. Add the milk mixture to the flour mixture, then add the vanilla and 3 eggs. Using an electric mixer on low, beat until the flour mixture is moistened. Increase the speed to medium and mix, occasionally scraping down the sides of the bowl, until the dough is smooth, about 6 minutes. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 2 minutes. Return the dough to the same mixing bowl (no need to clean it); cover with plastic wrap and a dishtowel. Set the bowl in a warm place and let the dough rise until it doubles in size, about 45 minutes. Transfer the dough to the work surface, punch it down, and return it to the bowl. Cover and let rest for 10 minutes more. While the dough is rising, make the chocolate filling and crumb topping (recipes below) and line a 4 1/2- by 8 1/2" loaf pan with parchment, leaving a 3" overhang on the long sides. On a lightly floured surface, roll the dough into a 18- by 14" rectangle. Spread the filling evenly on top, leaving a 1/2" border on each side. Starting from a long side, roll the dough into a log. Cut the log in half lengthwise to form two long pieces. With the cut-sides facing up, pinch together one end of each half. Braid the halves over each other to create a large twist. Pinch the ends together. Carefully transfer the twist into the prepared loaf pan, tucking the ends underneath itself to fit (the filling should be facing up and exposed). In a small bowl, beat the remaining egg with 1 teaspoon water. Brush the top of the loaf with the egg, then sprinkle with the crumb topping. Let sit for 20 minutes. Heat oven to 350F. Bake the loaf until golden brown and a skewer inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. To make the chocolate filling: In a medium microwave-safe bowl, heat the chocolate and butter, stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes. Sift the confectioner's sugar and cocoa into the melted chocolate mixture and mix until fully incorporated and spreadable. To make the crumb topping: In a bowl, combine the four, sugar, and salt. Add the butter and, using your fingers, mix to create large clumps. Refrigerate until ready to use. Yield: 10 servings Makes: 1 loaf quick bread Description: "Perfectly suited for a sweet breakfast, dessert, or afternoon snack with a cup of coffee or tea, this rich, chocolaty bread is a delicious indulgence." Source: "Woman's Day Kitchen" S(Internet Address): "http://www.womansday.com/recipefinder/chocolate-swirl-bread-recipe-wdy0114" Start to Finish Time: "2:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 14g Fat (64.3% calories from fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n007.6 --------------- From: Reggie Dwork Subject: Golden Whole Wheat Bread Date: Thu, 12 Feb 2015 11:31:06 -0800 * Exported from MasterCook * Bread, Golden Whole Wheat Recipe By :HAROLD MCGEE Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 11 ounces whole wheat flour -- (about 2 1/2 cups) 7 3/4 ounce unbleached bread flour -- (about 1 1/2 cups) more as needed 3/4 ounce wheat bran -- (about 1/2 cup) 1 tablespoon kosher salt Vegetable oil -- or cooking spray Cornmeal -- for sprinkling In small bowl combine yeast with 1/4 cup warm water (105 to 115F) and stir to dissolve. In a medium bowl combine whole wheat flour, bread flour, bran and salt. Add yeast mixture and 2 cups cool water (75 to 78F) to dry ingredients; mix by hand to make a granular mass. Knead about 2 minutes; dough should be very loose and sticky. If necessary add 1 to 2 tablespoons cool water. Oil a large mixing bowl and a sheet of plastic wrap; set aside. Transfer dough to a very lightly floured work surface and knead until somewhat cohesive, 3 to 4 minutes, using as little flour as possible and using a scraper to lift and turn dough. Return dough to bowl and place oiled plastic wrap over surface. Allow to rest for 20 minutes. Return dough to work surface and knead again 6 to 7 minutes; dough should be soft and loose. Return to oiled bowl and cover again with oiled plastic wrap. Allow to rise at room temperature for one hour. Knead dough while still in bowl, gently deflating it with your fingertips. Fold in thirds like a letter, then bring ends in and turn over so seam is underneath. Let rise again for one hour. Repeat folding and turning process, and let rise again until doubled in volume, about 1 to 1 1/2 hours. When dough is fully risen, an indentation made by poking your finger deep into the dough will not spring back. Sprinkle a large baking peel generously with cornmeal, or line a sheet pan with parchment paper. Divide dough into two equal pieces, shaping each into a tight boule (slightly flattened ball). Place loaves on peel or pan, leaving about 4 inches between them to allow for rising. Cover with oiled plastic wrap and allow to rise again until nearly doubled in size, about 1 1/2 hours. If loaves begin to grow together, put in oven before they touch. Thirty minutes before baking, heat oven to 450F. Place small cast-iron skillet on floor of a gas oven or lowest rack of an electric oven. Place oven rack two rungs above pan. If using a baking stone, place it on the rack. Fill a plastic spray bottle with water. Score a tic-tac-toe pattern with a sharp knife or razor blade on top of each loaf. Slide loaves into oven. Mist loaves 6 to 8 times, pour 1 cup hot water into skillet and quickly close oven door. After 1 minute, mist with water again, and close oven door. Bake 15 minutes, then reduce oven temperature to 375F. Continue to bake until loaves are golden brown and sound hollow when tapped on bottom, another 13 to 18 minutes. Place on a rack to cool. Two 15 oz round loaves Source: "cooking.nytimes.com" S(Internet Address): "http://cooking.nytimes.com/recipes/1013059-golden-whole-wheat-bread" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; trace Fat (4.8% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v115.n007.7 --------------- From: "Potere William R." Subject: Sullivan Street, no knead bread Date: Sun, 8 Feb 2015 08:12:24 -0500 The last few times I have made the Sullivan Street No Knead bread the crumb seemed rather moist. Does anyone have a suggestion to help me achieve a nicer crumb? Many thanks, Bill Potere Potere William R. billpotere@gmail.com --------------- END bread-bakers.v115.n007 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved