Date: Mon, 08 Aug 2022 02:57:08 +0000 --------------- BEGIN bread-bakers.v122.n025 --------------- 01. French country bread (Michael Arnoldi) 02. Pretzel Dogs, or Pretzels (Reggie Dwork) 03. Easy Oatmeal Pancakes (Reggie Dwork) 04. Bread Machine Country White Bread (Reggie Dwork) 05. Alaskan Pale Ale Peasant Bread (Reggie Dwork) 06. Freezing bread (Jeff Dwork) 07. Apple Stuffed Fry Bread (Reggie Dwork) 08. Homemade Matzo (Reggie Dwork) 09. Papo secos (Portuguese rolls) (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n025.1 --------------- Date: Sun, 24 Jul 2022 11:51:06 -0400 From: Michael Arnoldi Subject: French country bread The famous Poilane-Miche (from Peter Reinhard) Poilane-style Miche. Summarized Barm 1 3/4 cups bread flour 1 cups water, room temperature 1/2 cup sourdough starter Hold at room temperature 6 hours, refrigerate overnight. It will remain active for up to three days. Firm starter 1 cup barm (all of above) 2 cups medium grind whole wheat flour 1/2 cup water, room temperature Ferment at room temperature 4~6 hours, Refrigerate overnight. Remove firm starter from refrigerator one hour before making the final dough. Cut into 12 pieces and let sit to take off the chill. Final dough 7 cups medium grind whole wheat flour (6 C + 1C spelt/ hi-maize) 3 1/4 teaspoons salt 2 3/4 cups lukewarm water 1/2 t yeast semolina flour for dusting In a large bowl mix flour, salt, and starter pieces. Add at least 2 1/4 cups of water to form a soft ball. Adjust flour and water as needed. Knead on a floured surface for 15 minutes, continuing to adjust flour and water as needed. The dough should pass the windowpane test. Let rise 4 hours at room temperature, or until nearly doubled in size in plastic bowl. Transfer seam-side up, in a prepared banneton. Spray the exposed side with oil and cover with plastic wrap. Sprinkle with semolina. Proof at room temperature 2~3 hours, or until about 1 1/2 times its original size, or retard overnight in the refrigerator. If retarding the dough, remove from the refrigerator 4 hours before baking. Preheat oven to 475F, with a baking stone and a steam pan. (Or with Dutch oven & lid) Turn the boule out onto a parchment paper and score. Slide the parchment and boule into hot Dutch oven and cover Reduce heat to 450F and bake 25 minutes. Reduce the temperature to 425F uncovered and bake an additional 40 minutes. Move the bread to a cooling rack and let cool two hours before serving. Store in a brown paper bag; it should be good for 5-7 days. Mike Arnoldi Sent with iPhone 13 Pro Max --------------- MESSAGE bread-bakers.v122.n025.2 --------------- Date: Sun, 07 Aug 2022 15:06:00 -0700 From: Reggie Dwork Subject: Pretzel Dogs, or Pretzels * Exported from MasterCook * Pretzel Dogs, or Pretzels Recipe By :Marina Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5 frankfurters -- or sausages (optional) Dough: 1 1/2 cups water -- warm 1 tbsp sugar -- granulated 1 tsp kosher salt -- reduce amount if using table salt 1 Tbsp active dry yeast 4 1/2 cups all-purpose flour 2 oz unsalted butter -- melted 2 Tbsp Vegetable oil -- to grease the pan Baking Soda Bath: 10 cups water 1/2 cups baking soda Egg Wash: 1 large egg yolk -- beaten with 1 Tbsp water Topping: 1 tsp kosher salt -- coarse or Pretzel Salt You can halve this recipe. Baked and cooled pretzel dogs may be frozen. Reheat in the oven at 350F for 10 to 15 minutes. Bread maker: Combine the water, sugar, salt, yeast, flour and melted butter in the pan. Run the dough cycle. When complete, skip down to making the baking soda bath. Stand mixer: Add the water, sugar, salt, and yeast in the mixer bowl. Stir by hand or on low to combine and leave undisturbed 4 to 5 minutes until bubbly. Add the flour and melted butter and knead with dough hook until the dough just comes together. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, about 4 to 5 minutes. Remove the dough from the bowl, spray it with non-stick spray (or lightly oil it), return the dough to the bowl and cover with a tea towel. Let rise 1 hour or until doubled in size in a warm, draft-free place. You can use the oven with the light on but do not turn on the oven. Baking soda bath: Bring 10 cups of water and 1/2 cup baking soda to a rolling boil in an 8-quart saucepan or roasting pan. While the water is heating, preheat oven to 450F and line two baking sheets with parchment paper and set aside. Turn the dough out onto an oiled work surface and divide it into 15 pieces, about 75g each and about golf ball size. Make pretzel dogs: Roll each dough ball into a rope and wrap it around the full length of the sausage, pinching the ends onto themselves to prevent them unwrapping. Make pretzels: Shape the dough into a 24-inch rope, then holding the ends of the rope cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. One by one place the place the pretzel dogs into the boiling soda water for 30 seconds. Using a large slotted spoon or spatula remove them from the water and place onto the prepared baking sheet. Brush on with beaten egg yolk and water mixture and sprinkle with salt. Place in oven and bake at 450F until golden brown in color, about 12 minutes. S(Internet address): https://letthebakingbegin.com/pretzel-dogs Yield: "15 pretzel dogs" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 7g Fat (30.4% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 2314mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0807 --------------- MESSAGE bread-bakers.v122.n025.3 --------------- Date: Sun, 07 Aug 2022 17:44:20 -0700 From: Reggie Dwork Subject: Easy Oatmeal Pancakes * Exported from MasterCook * Pancakes, Easy Oatmeal Recipe By :Sheela Prakash Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup old-fashioned rolled oats 1 cup milk -- regular or non-dairy 2 large eggs 1 tablespoon unsalted butter -- plus more for cooking 1 1/2 tablespoons brown sugar, packed -- (18g) 2/3 cup all-purpose flour -- (80g) 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon vanilla extract Reggie & Jeff: To pump up the flavor, we switched to brown sugar, increased the sugar, salt, and cinnamon, and added nutmeg and vanilla. Super filling and full of flavor - we're obsessed with these oatmeal pancakes! The reason? Their smart start. You combine equal parts oats and milk and let that sit while the skillet warms up and then add the rest of the ingredients - you can even mix up the oat mash the night before. PREP: 15 minutes COOKING: 20 minutes to 24 minutes MAKES: 12 (3") pancakes Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool. Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat. Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon butter for each batch. Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months. Cal 262, Fat 9g, Carb 36g, Sod 316mg, Fiber 2g, Pro 10g Review: Nice and hearty, and just perfect! They remind me of the heartiness of a buckwheat pancake. For a gluten free version, I made them with besan/chickpea flour, they not only came out great. but I can't stop eating them, with a bit of maple syrup! I'll be making several batches to freeze for an easy grab and go breakfast throughout the month .Thanks for sharing your recipe! S(Internet address): https://www.thekitchn.com/oatmeal-pancakes-22943620 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 9g Fat (29.1% calories from fat); 11g Protein; 39g Carbohydrate; 3g Dietary Fiber; 122mg Cholesterol; 579mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0224 --------------- MESSAGE bread-bakers.v122.n025.4 --------------- Date: Sun, 07 Aug 2022 18:28:19 -0700 From: Reggie Dwork Subject: Bread Machine Country White Bread * Exported from MasterCook * Bread Machine Country White Bread Or Dinner Rolls Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread Machine Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 tablespoon water 1 large Egg 4 1/2 teaspoons Vegetable oil 3 1/4 cups Bread flour 1/4 cup Sugar 1 1/2 teaspoons Salt 2 1/4 teaspoons Active dry yeast 2 tablespoons butter In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer. Select the basic bread setting. Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour. Bake as normal. For dinner rolls: Mix in bread machine but use only the dough option. Lightly grease a 9 x 13" baking pan (I always use a metal pan). When dough is finished shape into 15 uniformly sized balls. I always grease my hands with shortening to smooth the dough out and it helps keep the dough from drying out. Cover and let the rolls rise in a warm, draft free place until risen to the desired size. I let them about double in size. Bake in a 350F oven about 12-15 minutes until golden brown. After removing from the oven, brush the tops of the rolls with melted butter. Take out of pan and let completely cool before storing. S(Internet Address): http://www.bigoven.com/recipe/country-white-bread-or-dinner-rolls-(bread-machine)/174607 Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 4g Fat (22.3% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 235mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0115 --------------- MESSAGE bread-bakers.v122.n025.5 --------------- Date: Sun, 07 Aug 2022 19:00:24 -0700 From: Reggie Dwork Subject: Alaskan Pale Ale Peasant Bread * Exported from MasterCook * Bread, Alaskan Pale Ale Peasant Recipe By :mixmaster5000 Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 36 ounces Alaskan Pale Ale -- warmed, 3 bottles 1 tablespoon dry yeast 1/2 cup brown sugar -- packed 1 teaspoon salt -- kosher preferred 1/3 cup cornmeal, whole-grain -- stone ground is best 1 cup dark rye flour 1 cup whole wheat flour 2 cups bread flour 2 tablespoons wheat gluten Place ingredients in the bread machine and process on the dough cycle. The resulting dough will be moist and slightly sticky. Shape into loaf pan or as a round load on a cookie sheet. Allow to rise in a warm place for 1-3 hours. This is a slow rising bread, especially if the Alaskan Ale is cool. Bake in a 350F oven for about 30 minutes. This bread may be made by hand or in a Kitchen Aid Mixer also. This is a heavy textured bread, suitable for sandwiches or canapes. NOTES : Add optionally 1 tablespoon caraway seeds, 2 tablespoons millet seeds, 1 tablespoon orange peel - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 1g Fat (4.9% calories from fat); 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2013 - 0927 --------------- MESSAGE bread-bakers.v122.n025.6 --------------- Date: Sun, 07 Aug 2022 17:43:40 -0700 From: Jeff Dwork Subject: Freezing bread Ina Garten, in an interview with Maria Yagoda of Food & Wine Magazine, recommends cutting a boule in large wedges and wrapping each wedge tightly in plastic wrap before freezing. Defrost overnight in the refrigerator or in a 325F oven for 15 minutes. Freezing individual slices leaves too much of the interior of the loaf exposed to frost damage. Size your wedges to match what you plan on eating the day of defrosting. https://www.foodandwine.com/cooking-techniques/ina-garten-freezing-bread --------------- MESSAGE bread-bakers.v122.n025.7 --------------- Date: Sun, 07 Aug 2022 19:04:59 -0700 From: Reggie Dwork Subject: Apple Stuffed Fry Bread * Exported from MasterCook * Bread, Apple Stuffed Fry Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 1/2 cup water 2 medium apples -- to large, peeled, cored and chopped into 1/4-1/2" chunks oil -- for frying 1. In the bowl of an electric mixer with a dough hook, combine the flour, sugar, baking powder and salt; then add the shortening. Mix slowly on low adding the water as needed until the dough forms a ball. 2. Divide the dough into 12 smaller balls. With your hands, press each ball into a 4" circle. 3. On half of each circle, place several pieces of apple Use a bit of water to moisten around the edge of the dough then fold the other half of the dough over the apples, and press the edges together with a fork. 4. In a pot suitable for deep frying, place 1" of oil and heat to 350F. Using a slotted spoon, carefully place each fry bread into the oil. After about a min, flip each bread, and fry until both sides appear golden-brown. Remove from the oil, and place on paper towels to soak up excess oil. Optional: When slightly cooled but still warm, place each fry bread in a mixture of sugar and cinnamon and coat each side. Prepare to be amazed. Description: "Make lots of these because they disappear fast. They are a Native American tradition - and so tasty!" Source: "Homemade Bread 50+" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 9g Fat (43.4% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2014 - 0207 --------------- MESSAGE bread-bakers.v122.n025.8 --------------- Date: Sun, 07 Aug 2022 19:20:15 -0700 From: Reggie Dwork Subject: Homemade Matzo * Exported from MasterCook * Matzo, Homemade Recipe By :Recipe by Chef Michael Solomonov, Zahav, Philadelphia Serving Size : 8 Preparation Time :0:00 Categories : Crackers/Crisps/Pretzels Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus more for dusting 1/2 teaspoon salt 3/4 cup water -- plus more as needed Preheat an oven to 500F. In the bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on medium speed for 1 minute. With the mixer running, add the 3/4 cup water a little at a time, beating until the mixture reaches the consistency of a pizza dough and adding more water as needed. When the desired consistency is reached, continue beating on medium speed for 3 minutes more. Immediately shape the dough into 16 balls; do not allow it to rest. On a floured work surface, roll out the dough balls about 1/8" thick and place on baking sheets. Bake until the matzo is lightly browned and crispy, 3 to 5 minutes. Makes 16 pieces; serves 8. Description: "Superior in taste to the store-bought variety, homemade matzo is quite easy to prepare" Source: "williams-sonoma.com" S(Internet address): http://www.williams-sonoma.com/recipe/homemade-matzo.html Copyright: "Adapted from Williams-Sonoma Kitchen Library Series, Muffins & Quick Breads, by John Phillip Carroll (Time-Life Books, 1993)." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; trace Fat (2.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 1 1/2 Grain(Starch). NOTES : 2013 - 1128 --------------- MESSAGE bread-bakers.v122.n025.9 --------------- Date: Sun, 07 Aug 2022 19:30:52 -0700 From: Reggie Dwork Subject: Papo secos (Portuguese rolls) * Exported from MasterCook * Rolls, Papo secos (Portuguese rolls) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups flour 1 package active dry yeast 1/2 teaspoon salt 2 teaspoons sugar 2 tablespoons margarine 1 teaspoon shortening 2 cups lukewarm water Portuguese In a traditional Portuguese home, you will have a papo secos with practically every meal. Also known as just a "pop" for short. These rolls have a nice crusty outside, and are soft and chewy on the inside. Perfect for dunking in soup! 1 Dissolve yeast in 1/2 cup of the lukewarm water with 2 tsp sugar added. Let stand for 5 minutes. 2 Place yeast mixture in large bowl, add 1 cup flour and mix to make a batter. Cover with a wet cloth and blanket (or place in the oven with light turned on) and let sit for about an hour, or until doubled in size. 3 Pull out the sticky dough and add in your remaining ingredients. Mix well. Then, on a well floured surface, hand-knead for 10 to 12 minutes, or until smooth. 4 Gather in to a ball and place into a lightly greased bowl. Cover again the wet cloth and blanket (or place in the oven with light turned on) for an hour or until doubled in size. 5 Punch down and then break off 12 portions of dough (about 1/2 cup sized each). On a floured surface, roll each portion into a smooth ball. Press down each piece with palm of your hand. Then make a crease in the middle with the side of your hand and fold together. Pinch the ends of dough together. Sprinkle with flour. 6 Place each portion on a cloth, crease down. Cover and let sit in a warm, dry place for about 45 minutes. 7 Pre-heat oven to 500F. Place rolls (crease up!) on a lightly greased and floured baking sheet and bake for 10 - 15 minutes. Source: "Cher Southwell Wise" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 3g Fat (11.9% calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 112mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v122.n025 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved