Date: Mon, 15 Nov 2021 03:16:30 +0000 --------------- BEGIN bread-bakers.v121.n041 --------------- 01. Seedy-Beer Heavy Dark Rye (Ken Vaughan) 02. Failproof Fluffy Butter Biscuits (Reggie Dwork) 03. Bread Machine Egg Flax Seed Bread (Reggie Dwork) 04. Bread Machine Wild Rice Bread (Reggie Dwork) 05. Bacon Bread (Reggie Dwork) 06. Thyme Herbed Soda Bread (Reggie Dwork) 07. Corn Bread Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n041.1 --------------- Date: Mon, 08 Nov 2021 16:47:59 -0500 From: "Ken Vaughan" Subject: Seedy-Beer Heavy Dark Rye * Exported from MasterCook * Seedy-Beer Heavy Dark Rye Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 550 grams all purpose flour 250 grams dark rye flour -- whole grain rye flour 1/2 cup margarine -- or butter or neutral oil 12 ounces Alaskan Amber beer -- or porter or stout at room temperature 1 tablespoon bread spice -- Brotspice- See notes 6 ounces molasses -- weighed (1/2 cup volume) not black strap 1 teaspoon kosher salt 1 tablespoon King Arthur deli rye or rye improver -- optional but adds flavor 2 tablespoons caramel color -- optional 2 1/4 teaspoons instant or rapid rise yeast -- 1 packet 1 cup hemp hearts 1 cup sunflower seeds Weigh flours into the bowl of a stand mixer. Add bread spice, King Arthur improver (if using), salt, and yeast. Mix well to distribute evenly. Add hemp hearts and sunflower seeds. Weigh molasses into a separate bowl. Add margarine and warm to melt margarine(microwave). Add the beer (It does not need to be stale - foaming is just fine) and mix to assure the molasses is not on the bottom in a mass. Add Carmel color if using Add liquid to the mixer bowl and using low speed mix the dough until all flour is moistened and the dough is uniform pulling away from the side of the bowl. About 5-7 minutes. Have the oven warmed to about 110 degrees as a rising environment (we keep the house about 65 degrees) and turned off. v Cover the mixer bowl (I use a disposable shower cap with elastic bands over the top of the bowl) Let rise in the warmed oven about 2-3 hours or doubled in volume. Shape the dough in the form desired. My spouse likes "english muffin shapes" so I line a 1/2 sheet pan with parchment and spray with cooking spray oil. I use a second sheet of parchment to spread 1 pound pieces of dough to about 1/2 in thickness and cut into 3 inch disks with a biscuit cutter. Rounds are place on the sheet pan (about a dozen) and put back into to the warm oven for about an hour or two. Additional dough is processed to rounds on another sheet pan. After raising, in the warm oven remove the pans and heat the oven to 350 degrees F. The raised rounds are cooked on a griddle or skillet at medium heat until lightly browned on both sides (3-4 minutes per side). They are placed back on the sheet pan and once pan is full, baked at 350 degrees F for 10-15 minutes - until an instant read thermometer reads 190 degrees F. After cooling to lukewarm the rounds are "forked" for easy splitting. Use of other forms will require appropriate baking times to reach internal temps of 190 degrees or more. Description: "A flavorful pumpernickel style rye that can be made into rolls, "english muffins" or loaves. Stand mixer recommended, but can be mixed by hand" Yield: "3 pounds of dough" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1630 Calories; 78g Fat (39.4% calories from fat); 69g Protein; 200g Carbohydrate; 72g Dietary Fiber; 0mg Cholesterol; 18mg Sodium; 9g Total Sugars; 0mcg Vitamin D; 202mg Calcium; 20mg Iron; 2696mg Potassium; 2172mg Phosphorus. Exchanges: . NOTES : Seed density based on Polish Rye bread sold by Barrio Bakery in Tucson AZ. James Beard Finalist bakery with some great breads!! Bread spice, also called brotspice is a mixture of anise seed, caraway seed, fennel seed, and/or dill seed. I use equal parts by volume of anise, caraway, and fennel. Seeds may be crushed or ground. I used whole seeds. Different rye flours can be used. Suggest that pumpernickel meal not exceed 100 grams unless you really want a strongly coarse chewy pumpernickle style bread Cocoa or instant coffee powder can be used instead of carmel color, or may be omitted entirely. Don't have or want beer in this bread -- fruit juices work instead. especially orange juice for a limpa style flavor profile. Sour pickle brine/juice or saurkraut brine can be used with water to make the liquid quanity. If using brines, they contain considerable salt so skip adding the kosher salt. Or just water will get the bread made. Want a stronger texture, use bread flour instead of all purpose. All whole grain can be achieved by using whole wheat, white whole wheat, or spelt flours. Like a smooth glaze appearance on loafs of rye bread -- heat 1/2 cup water with 2 teaspoons of corn starch (Great Britian Corn Flour) in the microwave in short bursts until it comes to a boil and the cornstarch turns clear. Cool to lukewarm and brush over the surface of the rye bread as soon as it is removed from the oven. The result is a shiny chewy coat on the surface of the loaf after it has cooled. Ken --------------- MESSAGE bread-bakers.v121.n041.2 --------------- Date: Mon, 08 Nov 2021 19:32:05 -0800 From: Reggie Dwork Subject: Failproof Fluffy Butter Biscuits * Exported from MasterCook * Biscuits, Failproof Fluffy Butter Recipe By : Robin T Serving Size : 14 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Tbsp butter -- salted, cold 1 tsp sugar -- or sugar substitute, optional 2 1/2 c flour -- plain white 1 c light cream -- or half and half 4 tsp baking powder After attempts to make fluffy but buttery tasting biscuits, I think I finally came up with a terrific recipe. I hope you enjoy it! Sweet or savory, these homemade biscuits are a delight! It's a basic old-fashioned biscuit. They are nice and fluffy thanks to the baking soda. Baked until golden brown, they're warm and flaky on the inside. The biscuits have a slightly buttery taste. Try them with marmalade or some creamy sausage gravy. The Test Kitchen PREP: 10 Min COOK: 10 Min Preheat oven to 375F. Slice cold butter into pieces. Combine with sugar, baking powder, and flour. Mix (using your hands or a pastry cutter) until the mixture is crumbly and combined. Add 1 cup light cream or half and half; knead until just combined. On a lightly floured surface, roll out dough to about 1" thickness. Using a biscuit cutter, cut out biscuits. Place biscuits on an ungreased cookie sheet. Brush a little bit of leftover cream on top of each biscuit. Bake for approximately 12 to 15 minutes or until very lightly golden on top. Watch carefully, do not over bake. Review: THESE NEED SALT! I made these for a large family get together and they were an embarrassing basket of hockey pucks. My fault for not realizing that salt is essential to any bread. Review: if you make sure to use salted butter it should turn out fine. I've made this recipe exactly as written 5 times now, even tripled it one time, and have had no problems. Most of the time the "hockey puck" dilemma comes from overworking the dough. Once you add the liquid, mix as little as possible. This is the first recipe I've ever made that DIDN'T turn out like hockey pucks! Review: I have a tiny wonderful secret to share that I wanted to try first. .....and it turned out amazing with your recipe also!!! And a littlle lemon juice (about a tsp). See how fluffier and softer they become... years I spent looking...years.!!! I add lemon juice to all my rising doughs and batters now. I was a great cook before...now I am an Awesome Chef. Please try and Enjoy! Review: I just had to comment again....these were so good this morning, I made a double batch again for dinner and we did breakfast for my bday dinner! :D Thanks again for the foolproof recipe! I'm hooked! (and on my way to being huge! LOL!) Review: I have read through the comments about this recipe and just have to say this:... Make it as it is.. with the original ingredients. You have disappointments when you get creative and alter the original... never overstir biscuit dough.. as said above .. just until moistened... if you are diabetic, or ill with something you are allergic to, or not able to eat..then don't make the recipe. Sugar is optional! If you are used to altering recipes to be sugar free, gluten free, S(Internet address): https://www.justapinch.com/recipes/bread/biscuits/failproof-fluffy-butter-biscuits.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 10g Fat (51.8% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1108 --------------- MESSAGE bread-bakers.v121.n041.3 --------------- Date: Sun, 14 Nov 2021 17:49:47 -0800 From: Reggie Dwork Subject: Bread Machine Egg Flax Seed Bread * Exported from MasterCook * Bread Machine Egg Flax Seed Bread Recipe By :debsdiner Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups Warm Beer 1 1/2 Tablespoon Vegetable Oil 2 whole Eggs 3 cups All-purpose Flour 2 Tablespoons Sugar 2 teaspoons Active Dry Yeast 4 Tablespoons Flax Seeds Light, airy, and just super yummy! Prep: 10 min Cook: 3 hr Yield: 12 Put ingredients in bread machine according to manufacturer's directions (usually liquids first then dry, topping with yeast). This makes a 1 1/2 lb. loaf. I set my machine to the loaf size and light bake and regular bread selection. S(Internet Address): http://tastykitchen.com/recipes/breads/egg-flax-seed-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 4g Fat (21.3% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 14mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0514 --------------- MESSAGE bread-bakers.v121.n041.4 --------------- Date: Sun, 14 Nov 2021 17:58:43 -0800 From: Reggie Dwork Subject: Bread Machine Wild Rice Bread * Exported from MasterCook * Bread Machine Wild Rice Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small Loaf: -- (Med Loaf:) [Large Loaf:] 5/8 cup milk -- (3/4C + 1T) [1 1/4C] 1 TBSP vegetable oil -- (2T) [3T] 1 TBSP honey -- (2T) [3T] 2 tsp molasses -- (1T) [4t] 1 cup cooked wild rice -- (1 1/2C) [2C] 1/2 tsp salt -- (1t) [1 1/2t] 1 TBSP brown sugar -- (2T) [3T] 2 cups bread flour -- (3C) [4C] 1 1/2 tsp Red Star Active Dry Yeast -- (2 1/4t) [1T] A long-grain marsh grass, wild rice is native to the northern Great Lakes area.The wild rice adds a luxurious, nutty flavor and chewy texture to the bread. Have liquid ingredients at 80F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select basic cycle and medium/normal crust. 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 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. Use ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine liquids and heat to 120-130F. Hand-Held Mixer Method: Combine rice, dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Continue with RISING, SHAPING AND BAKING instructions below. Stand Mixer Method: Combine rice, dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Continue with RISING, SHAPING AND BAKING instructions below. Food Processor Method: Put rice and dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Continue with RISING, SHAPING AND BAKING instructions below. 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. Roll or pat into a 14x7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information. Source: "This recipe is featured at Thyme In Our Kitchen." S(Internet Address): http://redstaryeast.com/wild-rice-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 3g Fat (14.3% calories from fat); 6g Protein; 35g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 145mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0327 --------------- MESSAGE bread-bakers.v121.n041.5 --------------- Date: Sun, 14 Nov 2021 18:27:07 -0800 From: Reggie Dwork Subject: Bacon Bread * Exported from MasterCook * Bread, Bacon Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Extra Virgin Olive Oil -- plus more for greasing 8 slices bacon -- Welshire, chopped 1 3/4 cups whole wheat pastry flour 1 cup finely chopped collard greens -- (from about 1/2 bunch) 1/2 cup finely grated Pecorino Romano cheese 2 teaspoons baking powder 1/4 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 1/3 cup 2% milk 4 eggs Preheat oven to 425F. Oil a 9x5" loaf pan; set aside. Cook bacon in a large skillet over medium-high heat until just crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside to let cool. In a medium bowl, toss together flour, greens, cheese, baking powder, salt, pepper and cooled bacon. In a large bowl, whisk together milk, oil and eggs. Add flour mixture and fold together just until combined. Transfer to prepared pan and bake until cooked through and deep golden brown, 30 to 35 minutes. Set aside to let cool until warm; and then run a knife around the edges to loosen and turn out the loaf. Cut into slices and serve. Per serving: 80 calories (30 from fat), 3.5g total fat, 1g saturated fat, 35mg cholesterol, 160mg sodium, 7g total carbohydrate (1g dietary fiber, 0g sugar), 3g protein Source: "Whole Foods" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 4g Fat (44.0% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : A beautiful and fragrant savory loaf in the style of tea bread that is best when served warm from the oven, yet also delicious lightly toasted with fig spread. If you make it the day before, cool completely before wrapping and storing at room temperature. --------------- MESSAGE bread-bakers.v121.n041.6 --------------- Date: Sun, 14 Nov 2021 18:29:37 -0800 From: Reggie Dwork Subject: Thyme Herbed Soda Bread * Exported from MasterCook * Bread, Thyme Herbed Soda Recipe By :Clodagh McKenna Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups whole-wheat flour 3 2/3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 Pinch sea salt 1 tablespoon finely chopped fresh thyme 2 1/2 cups buttermilk -- (can use regular milk if you prefer), plus 3 tablespoons buttermilk -- for brushing the loaf Irish Heat the oven to 425F. Flour a baking sheet and set it aside. Sift the flours, followed by the baking soda, into a large mixing bowl. Add a pinch of salt and the thyme. Mix together with clean hands. Make a well in the center of the flour mixture and slowly pour 2 1/2 cups buttermilk into the well. Use your free hand to mix the flour into the buttermilk -- try to spread your fingers far apart. Make sure there are no dry patches and that the dough is completely wet. Flour your hands and shape the dough into a round. Place on the floured baking sheet. Flour a large knife and cut the shape of a cross into the top of the dough, two-thirds of the way through, and then stab every quarter with the knife. Using a pastry brush, brush the bread with the remaining buttermilk. Bake in the oven for about 25 minutes, then turn the bread over and bake for another 5 minutes. To test whether the loaf is cooked, tap the bottom with your knuckles -- it should sound hollow. Cool on a wire rack before serving. The soda bread will keep for 3 to 4 days in an airtight container. Makes 1 loaf NOTE: McKenna adds fresh thyme to her bread. The herb, she says, "adds a light floral aroma, but it's a delicate flavor. You can also substitute rosemary, 1 teaspoon ground fennel seeds or 1/3 cup raisins. Source: "Clodagh's Irish Kitchen" S(Internet Address): http://www.mercurynews.com/eat-drink-play/ci_29589596/build-better-irish-soda-bread-st-patricks-day - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 327 Calories; 2g Fat (4.8% calories from fat); 12g Protein; 67g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 273mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Non-Fat Milk; 0 Fat. NOTES : 2016 - 0326 --------------- MESSAGE bread-bakers.v121.n041.7 --------------- Date: Sun, 14 Nov 2021 18:50:26 -0800 From: Reggie Dwork Subject: Corn Bread Rolls * Exported from MasterCook * Rolls, Corn Bread Recipe By :Susan Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 190 grams flour 83 grams coarsely-ground yellow cornmeal 144 grams water 2 1/2 grams instant yeast -- (7/8 tsp) Final Dough: 380 grams flour 166 grams coarsely-ground yellow cornmeal 313 grams water 16 1/2 grams salt -- (2 3/4 tsp) 73 grams olive oil 5 1/2 grams instant yeast -- (1-7/8 tsp) all of the sponge Approximate Time: Mix/ferment sponge: 4-6 hours Mix final dough: 10 minutes First fermentation : 1 hour Preshape, rest, and shape: 35 minutes Proof: 1 hour Bake: 25 minutes Desired dough temperature: 75F Combine all of the sponge ingredients and mix just until just incorporated. Cover and let rest at room temperature (about 70F) for 4-6 hours. When the sponge is ready to use, it will be doubled in volume and the surface pebbled with bubbles. In the bowl of a stand mixer with a dough hook, combine all of the dough ingredients, holding back a little of the water. Mix in low speed to incorporate, adjusting the water as needed to achieve a medium-soft dough consistency. Continue mixing in low or medium speed to a medium level of gluten development . The graininess of the cornmeal will make it a bit challenging to pull a windowpane, but you should be able to do it if you're gentle. Transfer the dough to a lightly oiled container. Cover and ferment at room temperature for about an hour, until the dough volume increases by about half and it feels lively in your hands. Turn the dough into a lightly floured counter, divide into 24 pieces of 50g each, and roll under cupped hand into balls. Cover and let rest for 20 min. Flatten one ball into a 4" diameter disk. Roll another ball into a pointed cylinder. Partially wrap the disk around the cylinder and pinch closed at the fat end. (See website for photos.) Place the rolls (right side up) on a floured couche. Proof, covered, for about one hour, until the indentation left by a fingerprint fills in very slowly and about halfway. Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now. http://www.wildyeastblog.com/steam/ Arrange the rolls on a semolina-dusted peel and score in a crosshatch pattern. Once the rolls are in the oven, reduce the temperature to 450F. Bake for 8 minutes with steam, and another 17 minutes or so without steam, until the crust is golden brown. Cool on a wire rack. Source: "wildyeastblog.com" S(Internet Address): http://www.wildyeastblog.com/corn-bread-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 305 Calories; 7g Fat (20.7% calories from fat); 7g Protein; 53g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : 2016 - 0611 --------------- END bread-bakers.v121.n041 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved