Date: Sun, 8 Apr 2007 02:21:31 GMT -------------- BEGIN bread-bakers.v107.n012 -------------- 001 - "bryan carmenati" Subject: Unleavened bread recipes Date: Sun, 1 Apr 2007 08:47:54 -0500 Unleavened bread recipes. There is not much taste in plain unleavened bread of any kind (without the addition of spices, that is). I use a whole wheat recipe and make a PITA type unleavened bread (Roti). Seems to work very well. Unleavened Roti Roti" or "Chapati" is an Indian flat bread much like the Mexican Tortilla. The Roti is rolled out of unleavened whole wheat dough and roasted on a flat griddle (Tava). Roti is the most popular bread in North, East, West and Central India, and is served with almost all Indian meals. Roti is eaten with all Indian vegetables and Curries and can also be used as a bread to roll stuffings. The Roti is very easy to make as the dough is kneaded almost instantly and does not require any yeast or any other leavening agent. Most Indian households knead the dough fresh for every meal and the Roti is almost invariably served freshly rolled and baked. Some prefer to puff up the Roti over the fire after it is cooked on the griddle and some like to keep it flat. Some variations of Rotis are Parathas (Indian Fry Bread), Puris (Indian Deep Fried Bread), Naan (Nan) and Kulchas. This is the recipe for the most basic Roti. If you want, you can make the dough in advance and keep it in the refrigerator for 3 days (but the long fermentation would cause it to be a leavened bread). However for the best Rotis, it is advisable to knead the dough just 30 minutes before you make the Roti. Roti or Chapati Recipe. (Unleavened Flat Indian Bread) Ingredients: (makes 10 Roti) 250 grams Whole Wheat Flour (8.82 Ounces)(2-cups) 1 tbsp Oil or Ghee (Clarified Indian Butter) 1 teaspoon salt (optional) Water to knead the dough More Whole Wheat Flour (for dusting the Rotis when rolling) Method: In a mixing bowl, take the flour and add 1 tbsp oil. Rub the flour between your palms so that the oil in incorporated the dough. Add 1 tsp salt (optional). Now add water, a little at a time and knead the flour to make a stiff dough (same consistency as a pizza dough). For best results, cover the dough and leave it for 30 minutes. Now take a small portion of the dough and roll it into a smooth ball between your palms. Flatten the ball of dough by pressing it in a separate bowl of whole wheat flour. Dust the flat dough liberally on both sides with the flour. Place the dough on a flat surface and with a rolling pin roll out a 6 inch flat Roti. Use circular movements of the rolling pin to get a perfect circle which is evenly thick all over. The Roti should be as thin as a slice of cheese single or pepperoni. If the dough gets stuck to the rolling pin while rolling, dust it with more flour. Cooking/Roasting the Roti or Chapati: Now heat a flat Griddle, reduce the heat to medium and flip the rolled out Roti on the griddle. Cook it on one side for about 10-15 seconds and flip it over before you start to see big brown spots (undercooked). Cook on the other side for another 15-20 seconds or until you see brown spots to indicate the Roti is cooked on this side. Keep turning the Roti on the griddle so that it does not stick. Finally, flip the Roti again on the first side and finish cooking for another 5-10 seconds. Alternatively, you can remove the Roti from the griddle and place the first side (undercooked) on a direct flame for 5-10 seconds to puff the Roti. Remove when the Roti is puffed and cooked. --------------- MESSAGE bread-bakers.v107.n012.2 --------------- From: "J S LEVIN" Subject: No-Knead Bread-Sourdough Date: Sun, 1 Apr 2007 08:30:10 -0600 I have made the no-knead bread several times & it has turned out perfectly each time. I would like to make a sourdough variety but don't know how much of my sourdough starter to use? Should I decrease any of the liquids used? Is there a particular time when it should be added? Finally is there any other suggestions to help me make this bread? Thanks, Keva --------------- MESSAGE bread-bakers.v107.n012.3 --------------- From: "Allen Cohn" Subject: Re: unleavened bread recipes Date: Sun, 1 Apr 2007 09:01:52 -0700 Check out: Flatbreads and flavors : a baker's atlas / Jeffrey Alford and Naomi Duguid It's kind of an "old school" book...the measurements are in volume, not weight. But it has the most recipes I've seen... Allen --------------- MESSAGE bread-bakers.v107.n012.4 --------------- From: "Ken Vaughan" Subject: Carrot Crescents Date: Sun, 1 Apr 2007 10:25:47 -0800 >Ken, do you have the recipt for the ... > > "carrot crescent rolls are the most memorable." >Ken in Juneau > > thanks > Linda Linda -- Here is the one we use. Source is unknown at this time as I have been making these for about 20 years. * Exported from MasterCook * Tender Yeast Bread Recipe By :Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : American Favorites Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Dry Yeast 1 tablespoon Sugar 1 1/2 cups Warm Water 6 cups Bread Flour Divided 1/2 cup Dry Milk -- Instant Preferred 1/4 cup Vegetable Oil 1/4 cup Honey 1 1/2 tsp Salt 1 egg Lightly Beaten Vegetable Cooking Spray Dissolve the yeast and sugar in warm water and let stand 5 minutes (yeast should be bubbling). Add 2 cups flour and next 5 ingredients and stir well. Stir in 3 more cups of flour as need. Add flour while kneading until a smooth textured dough results. Place dough in a bowl coated with cooking spray. Spray the surface of the dough (this keeps the surface from drying out and getting a crust while the bread rises). Let the bread rise for about an hour. Shape as appropriate for use. This recipe is used as the basis for several other breads - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Crescents Recipe By :Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : Favorites Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Water 1 1/2 cups Coarsely Shredded Carrot Tender Yeast Bread 1 teaspoon Vanilla Extract 2 teaspoons Honey 1 egg White Lightly Beaten 2 teaspoons Sesame Seeds -- Toasted Optional Bring water to boil in a saucepan and add carrot. Cook for 1 minute. Drain the carrots and place them on paper towels. Cover with additional paper towels and squeeze out moisture until barely moist. Set aside. Prepare tender yeast bread adding carrot and vanilla in with the dry milk powder. After first rising, punch the dough down and turn out on a lightly floured surface, cover and let rest for 10 minutes (the resting allows the gluten to "relax" and the dough softens). Divide the dough into 4 equal portions. (I use a knife to cut the lump of dough in half and the halves into quarters). Roll each 1/4 into a 12 inch circle on a lightly floured surface. Cut each circle into 12 wedges. Roll each wedge beginning at the widest end and rolling to the point. Place the rolls, point side down on a baking sheet which has been coated with baking spray. (about 2 inches apart). Let rise about 30 minutes or until double in bulk. Combine honey and egg whites with a whisk. Brush over the rolls (lightly so you do not flatten them) and sprinkle with the seeds if desired. Bake in 350 F oven for 18 minutes or until golden. Makes 4 dozen (82 calories). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Pecan Tea Ring Recipe By :Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : American Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tender Yeast Bread 10 oz Frozen Raspberry in lt syrup, thawed (1 pkg) 1/4 cup Plus 2 Tbs Brown Sugar, Firmly Packed Packed Brown Sugar 2 tbs Plus 2 Tsp Corn Starch Or Arrowroot Powder 1/2 cup Finely Chopped Toasted Pecans 1/4 cup Plus 2 Tbs Powered Sugar 1 1/2 tsp Skim Milk 1/4 teaspoon Vanilla Extract Use tender yeast bread, let rise the first time, punch down and turn out on a floured surface and let rest 10 minutes. Press raspberries through a sieve reserving 3/4 cup plus 2 tablespoons of the juice. Discard the seeds. Combine the reserved juice (and pulp) with the brown sugar and cornstarch in a small pan. Heat to boiling, stirring well. Boil for 1 minute, pour into a bowl and let cool. Divide the dough into two equal portions. Roll each portion into an 18 by 12 inch rectangle on a lightly floured surface. Spread 1/2 of the raspberry filling evenly over the surface leaving a 1/2 inch margin around the edges. Sprinkle with 1/2 of the pecans. Roll the dough starting on the long side (to get a 18 inch long roll) pinching the seams to seal. Place on a baking sheet sprayed with cooking spray with the seam side down, bringing the ends together to form a ring. Using a kitchen shears or large scissors, cut slits 1 inch apart from the outside leaving about 1/2 inch of the center uncut. Cover and let rise in a warm place (85 F) until doubled -- 45 minutes. Bake at 350 F until golden brown, about 20 minutes. Cool on wire racks. Mix glaze of remaining ingredients and drizzle over the rings. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. NOTES : Raspberry Pie Filling Can Be Substituted For The Filling Instead Of The Cooked Version In The Recipe. Penzeys Raspberry Enlightment is made for this recipe!!! Ken in Juneau --------------- MESSAGE bread-bakers.v107.n012.5 --------------- From: Piper965@aol.com Subject: thanks Date: Mon, 2 Apr 2007 21:50:19 EDT Hi, Thanks to all who have responded to my beginning problems. Did get some nice cinnamon rolls today - what a victory. Jim --------------- END bread-bakers.v107.n012 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved