Date: Sat, 30 Jan 2021 06:01:04 +0000 --------------- BEGIN bread-bakers.v121.n004 --------------- 01. Caraway Rye Bread (Reggie Dwork) 02. Flaxseed Buttermilk Pancakes (Reggie Dwork) 03. Cheddar and Onion Beer Bread (Reggie Dwork) 04. Old Milwaukee Rye Bread (Reggie Dwork) 05. Crispy Focaccia Bread With Garlic Herb Oil (Reggie Dwork) 06. Guinness Brownie Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n004.1 --------------- Date: Fri, 29 Jan 2021 17:51:01 -0800 From: Reggie Dwork Subject: Caraway Rye Bread * Exported from MasterCook * Bread, Caraway Rye Recipe By : Red Star Yeast Co. Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp sugar 1 cup water -- warm, (110-115F) 4 1/2 tsp. active dry yeast -- (1/2oz, 14g) 1 cup milk -- warm, (110-115F) 1/4 cup molasses -- fancy 1/4 cup vegetable oil 1 Tbsp vinegar 1/2 tsp salt 2 Tbsp cocoa powder -- unsweetened 2 Tbsp caraway seeds 2 cups dark rye flour 4 cups bread flour 2 Tbsp dried onion flakes -- (see note) Slice this loaf as part of a deli-style sandwich or enjoy a piece toasted and spread with cream cheese. Yield: 2 round loaves In large mixing bowl, dissolve 1 tsp sugar in warm water. Stir in yeast; let stand for 10 minutes, or until foamy. Whisk in milk, molasses, oil, vinegar and salt. Gradually beat in cocoa, caraway seeds and rye flour until smooth. Using wooden spoon, gradually stir in enough bread flour to make soft dough. Turn out onto lightly floured surface; knead for 7 to 10 minutes or until smooth and elastic, adding more flour if necessary. Place dough in greased bowl, turning to coat all over. Cover with plastic wrap; let rise in warm draft-free place for 1 to 1 1/2 hours or until dough tests ripe. Punch down dough; turn out onto lightly floured surface. Knead into ball. Divide dough in half; form each portion into round ball. Place on lightly greased or parchment paper lined baking sheet and flatten slightly. Cover and let rise in warm draft-free place for about 1 hour or until doubled in size. Dust with bread flour. Cut 3 parallel slashes about 1/4" deep across the top of each loaf; then cut 3 additional slashes in the opposite direction. Bake in center of 400F oven for about 30 to 35 minutes or until loaves sound hollow when tapped on bottom. Remove from pans; let cool on rack. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Notes: The onion flakes are optional, and can be used as a topping on the loaves. If desired, sprinkle on after slashing the loaves. S(Internet address): https://redstaryeast.com/recipes/caraway-rye-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 3g Fat (19.0% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 52mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1213 --------------- MESSAGE bread-bakers.v121.n004.2 --------------- Date: Fri, 29 Jan 2021 18:09:14 -0800 From: Reggie Dwork Subject: Flaxseed Buttermilk Pancakes * Exported from MasterCook * Pancakes, Flaxseed Buttermilk Recipe By : Robert Landolphi Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/16 ounces brown rice flour -- (about 2/3C) 1 1/16 ounces tapioca flour -- (about 1/4C) 1 1/3 ounces potato starch -- (about 1/C) 7/8 ounce flaxseed meal -- (about 1/4C) 2 teaspoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/8 teaspoon salt 1 cup lowfat buttermilk 1 teaspoon vanilla extract 2 large eggs 3/4 cup maple syrup 3/4 cup fresh blueberries These pancakes are the perfect disguise for a breakfast with some nutritional heft thanks to the flaxseed meal, which also adds a nutty flavor. The tapioca flour and potato starch keep the texture light while the brown rice flour adds some whole grains and fiber. Hands-on: 16 Mins Total: 16 Mins Serving size: 3 pancakes, 2 tablespoons syrup, and 2 tablespoons blueberries Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, vanilla, and eggs; stir with a whisk. Add to flour mixture, stirring until smooth. Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 tablespoons batter per pancake onto pan; cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Serve with maple syrup and blueberries. Cal 164, Fat 4g, Carb 26g, Sod 476mg, Fiber 2g, Pro 6g Review: Really excellent pancakes. I added a bit of oil (olive) because I thought it was unusual that the recipe didn't have any. Plus...I added more vanilla just because. I have tried a lot of GF pancakes recipes and these are the best so far. All of my other recipes will be shelved. S(Internet address): https://www.myrecipes.com/recipe/flaxseed-buttermilk-pancakes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 4g Fat (13.1% calories from fat); 6g Protein; 54g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 488mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 2 Other Carbohydrates. NOTES : 2020 - 0201 --------------- MESSAGE bread-bakers.v121.n004.3 --------------- Date: Fri, 29 Jan 2021 17:54:19 -0800 From: Reggie Dwork Subject: Cheddar and Onion Beer Bread * Exported from MasterCook * Bread, Cheddar and Onion Beer Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small sweet onion -- (about 215g) 1 tablespoon olive oil -- (14g) 2 teaspoons kosher salt -- divided (6g) 3 cups all-purpose flour -- (375g) 3 tablespoons granulated sugar -- (36g) 1 tablespoon baking powder -- (15g) 1/2 teaspoon coarse ground black pepper -- (1g) 1 bottle amber ale -- (12-oz/340g) 1 cup freshly grated Cheddar cheese -- (84g) 2 tablespoons unsalted butter -- melted (28g) This stir-together loaf can be made in a pinch with ingredients you probably have on hand, but don't let that fool you-this isn't your average quick bread. Beer's natural leavening abilities give this a little extra lift, and gluten-inhibiting alcohol lends it an especially tender crumb. Amber ale deepens the bread's flavor with complex, toasty notes of amber malt and bright citrus, which are complemented beautifully by the earthy tang of Cheddar cheese and oven-roasted sweet onion. Makes 1 (8 1/2x4 1/2") loaf Preheat oven to 400F (200C) Clean and quarter onion Separate layers and place in a single layer on a small rimmed baking sheet. Drizzle with oil, and sprinkle with 1/2 teaspoon (1.5 grams) salt. Bake until tender and brown, about 20 minutes, stirring halfway through. Let cool completely; dice. Reduce oven temperature to 350F (180C). Spray an 8 1/2x4 1/2" loaf pan with cooking spray. In a large bowl, stir together flour, sugar, baking powder, pepper, and remaining 1 1/2 teaspoons (4.5 grams) salt. Add beer, stirring just until combined. Fold in diced roasted onion and cheese. Spoon batter into prepared pan. Pour melted butter over batter. Bake until golden brown and a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool slightly on a wire rack. Serve warm. S(Internet address): https://www.bakefromscratch.com/cheddar-onion-beer-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 5g Fat (29.4% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 372mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0311 --------------- MESSAGE bread-bakers.v121.n004.4 --------------- Date: Fri, 29 Jan 2021 17:59:20 -0800 From: Reggie Dwork Subject: Old Milwaukee Rye Bread * Exported from MasterCook * Bread, Old Milwaukee Rye Recipe By : Red Star Yeast Co. Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fatfree Food Processor Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf (2 lb.) -- Med Loaf (1 1/2 lb Loaf) Starter 1 1/2 cup water -- (1 1/2C) 2 cup rye flour -- (2C) 2 1/4 tsp. active dry yeast -- (1/4oz, 7g) 1 Tbsp caraway seeds -- (1 Tbsp) 3/4 cup water -- (3/4C) 5 tsp vegetable oil -- (4 tsp) 4 tsp molasses -- (3 tsp) 2 2/3 cups bread flour -- (2C) 2/3 cup rye flour -- (1/2C) 1 cup Rye Sourdough Starter -- (1/2C) 2 1/2 tsp salt -- (1 1/2 tsp) 2 tsp caraway seeds -- (1 tsp) 1 Tbsp active dry yeast -- (1 1/2 tsp) It is no surprise that Milwaukee is a "city of rye." In this city settled and inhabited by people of German, Scandinavian, Eastern European descent, rye is the bread of choice. Yield: 1 round loaf Yield: 1 rye sourdough starter Starter: In a 4-quart nonmetallic container, dissolve yeast in warm water (110 to 115F); let stand 5 minutes. Add rye flour and caraway seeds; stir. Cover loosely with plastic wrap. Let stand in warm place for 2 to 3 days. Stir twice each day. The starter will rise and fall during the fermentation period; it becomes thinner as it stands. A temperature of 80- 85F is best for developing the sour flavor. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir starter before using. The starter can be used for baking or placed in the refrigerator for later use. To use the starter, measure out desired amounts as specified in the recipe. Let refrigerated starter come to room temperature before using; this will take about 4 hours. Replenish remaining starter with 3 parts rye flour to 2 parts water and 1 teaspoon sugar. Stir until blend; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir and store in refrigerator. If the starter is not used every week, stir in 1 teaspoon sugar to keep it active. Bread Machine Method: Have water, oil, and molasses at 80F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. If you desire a round loaf, select dough cycle and remove dough after kneading, then follow Rising, Shaping and Baking instructions below. Mixer Methods: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, caraway seeds, and salt. Combine water, oil, and molasses; heat to 120 to 130F. Hand-Held Mixer Method: Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary. Stand Mixer Method: Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and remaining bread flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Use additional bread flour if necessary. Food Processor Method: Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding rye flour and remaining bread flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape dough into a round loaf. Place on greased cookie sheet sprinkled with cornmeal. Cover; let rise 15 minutes. With a sharp knife, make 2 or 3 slashes on the top of the loaf. Let rise again until indentation remains after touching. Bake in preheated 375F oven 40 to 45 minutes. Remove from cookie sheet; cool. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. S(Internet address): https://redstaryeast.com/recipes/old-milwaukee-rye-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 2g Fat (10.8% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1224 --------------- MESSAGE bread-bakers.v121.n004.5 --------------- Date: Fri, 29 Jan 2021 18:02:26 -0800 From: Reggie Dwork Subject: Crispy Focaccia Bread With Garlic Herb Oil * Exported from MasterCook * Focaccia Bread With Garlic Herb Oil, Crispy Recipe By : Estelle Chait Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOCACCIA DOUGH 3 Cups flour -- (all-purpose flour or bread flour) 2 Tbs active dry yeast -- or instant 1/2 Tbs sugar -- white 1 1/4 cups water 1 Tbs salt 2 Tbs olive oil GARLIC HERB OIL FOR BRUSHING 1/4 cup olive oil 4 cloves garlic -- minced 1/2 Tbs basil 1/2 Tbs parsley 1/4 tsp thyme 1/4 tsp rosemary 1/4 Tbs coarse salt 1 pinch pepper Today we are introducing everyones favourite Focaccia Bread recipe. Seriously, it's everyones favourite. Long thin crispy focaccia sticks with a slight chew and perfectly crunchy bottom. Baked in only 5 minutes flat, this focaccia is fast in the oven, easy, and frankly, quite dreamy. You DO need to prepare in advance, as the dough gets it's complex flavour from sitting overnight in the refrigerator- but trust me, it is SO worth it! Hot from the oven, we'll brush this crispy flatbread with an aromatic mix of toasted garlic, olive oil, and fresh herbs. Ready to make it?! Prep: 24 Hours Cook: 5 Minutes Total: 24:05 FOCACCIA DOUGH: In the bowl of a mixer fitted with the dough hook, mix the yeast with 1/4 cup water. Let sit for a minute until bubbly. Add the rest of the water, flour, and sugar, and knead for 6 minutes. Add the salt and olive oil and knead for one more minute or two. Scrape the sides of the mixer to get any dough that separates. Punch the dough down to let the air out, and divide it into 15 balls(each about 50 grams.) Grease them with olive oil on all sides (to prevent sticking), and place on a baking sheet fitted with parchment paper. Wrap the baking sheet in plastic wrap and refrigerate for 24 hours, or overnight. HERB OIL: In a small pan or pot, heat the olive oil with the minced garlic. Lightly sautée until the garlic is fragrant until just starting to turn golden. Remove from the heat and let cool. Add the herbs and salt and pepper. Set aside. When ready to bake, Preheat the oven to 480F(250C). Place a baking brick or simply turn a baking sheet upside down, on the bottom rack of the oven. This makes the bottom of the bread extra crisp! Stretch the balls of dough into 8" long strips ( see photo). Work slowly, as not to rip the dough. The edges will be thicker than the centre of the bread. Place them carefully on the hot upside down baking sheet and bake for 5 minutes, until golden. While hot, brush the focaccia with herb oil. Enjoy hot! Question: What would be the process to freeze then bake the dough? Can the recipe be halved? Response: Yes you can always do half a recipe. Question: If you don't have a mixer or a hook? Response: Maybe someone will answer but as a baker I would recommend mixing the lukewarm warm water with a little (less than a tsp) of sugar or honey & yeast and letting it sit until foamy (called proofing), usually 5 mins or so. Then mix all the ingredients well. Hand knead the dough on a floured surface for at least 5 mins, until a nice smooth stretchy dough. Sprinkle small amounts of flour occaisionally while kneading to keep it from sticking. Then continue with the recipe. Question: Can dried herbs be used? Response: No response given. S(Internet address): https://www.foodtalkdaily.com/44312513/crispy-focaccia-bread-with-garlic-herb-oil - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 6g Fat (35.2% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 523mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0106 --------------- MESSAGE bread-bakers.v121.n004.6 --------------- Date: Fri, 29 Jan 2021 18:07:16 -0800 From: Reggie Dwork Subject: Guinness Brownie Muffins * Exported from MasterCook * Muffins, Guinness Brownie Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE BROWNIES -- REDUCE: 12 ounces Guinness stout MELT: 10 Tbsp. unsalted butter 2 cups semisweet chocolate chips WHISK: 4 eggs 3/4 cup sugar 1 tsp. pure vanilla extract COMBINE: 1 cup all-purpose flour 2 Tbsp. unsweetened cocoa powder 1 tsp. instant espresso powder 1/4 tsp. table salt 3/4 cup semisweet chocolate chips FOR THE GANACHE -- MELT: 1/2 cup semisweet chocolate chips 2 Tbsp. unsalted butter To make sure you have enough chocolate chips for the recipe, grab two 12-oz. bags or one large bag. Total time: 30 minutes + baking Preheat oven to 350F. Line a muffin pan with liners. For the brownies, reduce Guinness in a saucepan over medium-high heat to 1/2 cup, about 10 minutes; let cool to room temperature. Melt butter and 2 cups chocolate chips in a double boiler; stir in 1/4 cup reduced Guinness, then cool slightly. Whisk eggs, sugar, and vanilla into melted chocolate mixture. Combine flour, cocoa, espresso powder, and salt; fold into chocolate mixture just until incorporated, then stir in 3/4 cup chocolate chips. Scoop batter (about 1/3 cup) into prepared liners. Bake brownies until tops crack and a toothpick inserted into centers comes out with only a few crumbs, about 35 minutes. Turn brownies onto a rack; let cool. For the ganache, melt chocolate chips and butter in a double boiler; stir in remaining 1/4 cup reduced Guinness. Drizzle ganache over top of brownies. Cal 527, Fat 31g, Carb 61g, Sod 76mg, Fiber 14g, Pro 8g Source: "Cusine at Home, Issue 134 - April 2019" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 445 Calories; 27g Fat (51.8% calories from fat); 5g Protein; 51g Carbohydrate; 3g Dietary Fiber; 102mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 Fat; 2 1/2 Other Carbohydrates. NOTES : 2019 - 0807 --------------- END bread-bakers.v121.n004 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved