Date: Mon, 16 Mar 2009 03:52:03 GMT -------------- BEGIN bread-bakers.v109.n010 -------------- 001 - Haack Carolyn Subject: Figs in bread Date: Sat, 7 Mar 2009 05:38:08 -0800 (PST) Kim, any dried fig (cut up into smallish pieces as you describe) should work nicely in your bread. There are many varieties ranging from light tan to dark black, experiment and see which you prefer. They'll act like any other dried fruit (raisins, apricots, dates, prunes, etc.) in your bread -- should not change the dough, just be an inclusion. Fresh figs, however, still have their juices and might therefore require some balancing flour. Dried figs are available year-round, fresh ones only occasionally (I recall fesh figs being voted "lease favorite fruit" in some food poll a couple years in a row -- ouch!). As for the "candied" figs -- haven't seen actual sugared figs, you might check the fine print on the label. It may just be shiny skin or the dried juice gleaming back at you. If there's sugar in the ingredients, though, you'll know that including those figs will sweeten your bread somewhat. Enjoy recreating the recipe! --------------- MESSAGE bread-bakers.v109.n010.2 --------------- From: dmrogers218@comcast.net Subject: Re: apricot bread Date: Sat, 7 Mar 2009 16:08:08 +0000 (UTC) Regarding the Apricot bread: If you wanted to use eggs instead of egg beaters would 2 be the right amount? Deb in North Georgia Southern Belles ring louder [[Editor's note: eggbeaters.com says 1/4 c equals one large egg.]] --------------- MESSAGE bread-bakers.v109.n010.3 --------------- From: Jim Krautkremer Subject: Reconstituting Sourdough Starter Date: Sat, 7 Mar 2009 12:14:51 -0600 I have made a lot of sourdough bread in the past, but haven't done it for quite a while. I kept my starter in a tupperware bowl in the refrigerator. My wife was cleaning out the refrigerator and saw the starter in the bowl and said either get rid of it or throw it our. The liquid was black and the mixture was not solid, but very thick. This wasn't the first time that I had been given notice! I couldn't throw it out so I made an attempt to see if I could get it bubbling again. I stirred the liquid back into the bottom mixture and put in a cup of flour and water and set it on the counter to see what would happen. Nothing much happened for a day and thought that maybe I shouldn't have stirred in the "hooch". During the second day, I noticed a few bubbles in the mixture so stirred it up and added more flour and water after pouring some out. The next day, I saw more bubbles so poured out some of the mixture and added more flour and water. The next day it started bubbling like in the old days. I'm going to go through another bubbling process before getting to work! The starter must have been in the refrigerator for over 2 years and came back to life. To those who are in the same circumstance, don't give up hope, but keep trying. Just make sure you keep it refrigerated. I'm now ready to make sourdough again! Jim K. jimk2@juno.com --------------- MESSAGE bread-bakers.v109.n010.4 --------------- From: debunix Subject: Re: anise and fig bread questions Date: Sat, 7 Mar 2009 12:10:15 -0800 Fresh figs are terribly delicate, and would just go to mush in bread. I haven't made such a bread, but I have done a lot of breads with fruit and always start with dried fruit, sometimes chopped coarsely, sometimes very finely, depending on whether I want nuggets of fruit or fruitiness. For a mildly flavored fig, I think chunks would be best, and I'd hydrate them in hot water for an hour or so prior to use. Add the softened fruit at the end of the main kneading or, roll it in when shaping if you're going to do a long slow rise (don't want the fruit to ferment). About 1 cup of dried fruit to 1lb or 500g flour should make a nice, figgy bread. And for the anise, I would mill dried aniseseed in when I grind my wheat berries, but for most people a practical alternative is to take whole aniseseed and crush it coarsely in a mortar or grind it in a spice grinder. I'd use about a teaspoon per loaf. Not being one to let well enough alone, I'd probably throw in a bit of citrus zest and maybe a pinch of cardamom to make the flavors pop. --diane in los angeles --------------- MESSAGE bread-bakers.v109.n010.5 --------------- From: LLESKY@aol.com Subject: Puppie Biscuits Date: Tue, 10 Mar 2009 11:13:54 EDT I bake bread and goodies for my grand children, but now I have requests for (from) their pets. I need some recipes for goodies for my "Grand-Puppies" and "Grand-Kitty". Any help will be appreciated. llesky@aol.com --------------- MESSAGE bread-bakers.v109.n010.6 --------------- From: Reggie Dwork Subject: Molasses Rye Bread Date: Tue, 10 Mar 2009 21:43:46 -0700 * Exported from MasterCook * Molasses Rye Bread Recipe By :S.R. (I think this is Susan Reid, editor of The Baking Sheet from King Arthur Flour) Serving Size : 16 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons instant yeast 1 cup water -- 8 oz 2 tablespoons unsalted butter -- 1 ounce 1/4 cup brown sugar -- 1 7/8 ounces 1 teaspoon salt 2 tablespoons molasses -- 1 1/2 ounces 5 5/8 ounces pumpernickel bread -- 1 1/2 C 1 3/4 cups all-purpose flour -- King Arthur unbleached Combine all of the dough ingredients by hand, in a mixer, or in the pan of your bread machine set on the dough cycle. Mix and knead until a soft smooth dough forms, or let the bread machine finish its cycle; the dough should be slightly sticky to the touch, but not so much that you can't easily work with it with greased hands. Cover and let rise for 1 hr. After the dough's first rise, gently deflate it and shape it into a loaf. Place the dough into an 8 1/2 x 4 1/2" loaf pan, and cover with greased plastic wrap or a large inverted bowl. Let the dough rise for 30 - 45 min, until it domes 1" above the rim of the pan. Bake in a preheated 375F oven for 30 min, or until the center of the loaf measures 190F by an instant-read thermometer. Remove from the oven and cool in the pan for 15 min before removing from the pan and cooling completely on a rack before slicing. Yield 1 loaf, 16 slices Source: "Original recipe from The Farm Journal County Fair Cookbook, 1975. This version from King Arthur test kitchen. Early Spring 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 2g Fat (16.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : You can use this bread for corned beef sandwich or a Reuben or any way you prefer. --------------- MESSAGE bread-bakers.v109.n010.7 --------------- From: Reggie Dwork Subject: Apple Banana Bread Date: Tue, 10 Mar 2009 23:54:44 -0700 * Exported from MasterCook * Apple Banana Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Butter -- softened 1/2 cup Brown Sugar 1/2 cup Granulated Sugar Eggs 3 tablespoons Sour Cream Banana -- mashed 1 teaspoon Vanilla 2 cups Flour 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1/2 teaspoon Cinnamon 1 cup apples, raw -- cored and chopped 1/2 cup Chopped Walnuts Preheat oven to 350F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 367 Calories; 17g Fat (41.9% calories from fat); 5g Protein; 49g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 343mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n010.8 --------------- From: william bowen Subject: re: fig and anise bread Date: Thu, 12 Mar 2009 11:40:30 -0700 (PDT) Kim, My family makes a raisin and anise bread from my italian grandmother. I could imagine that a fig and anise bread would taste great. When I make mine I usually use about 4 lbs of flour in a wet dough and use about 1/3 cup anise seeds and about 1 lb of raisins. I'd start with about the same proportions and use chopped dried figs. I usually mix up my dough, let it stand about 15 minutes then work in the seeds and raisins. Let it rise, shape it into 2 loaves, let it rise and then bake. hope this helps bill bowen --------------- MESSAGE bread-bakers.v109.n010.9 --------------- From: Reggie Dwork Subject: Apple Cinnamon Bread Date: Thu, 12 Mar 2009 14:56:45 -0700 * Exported from MasterCook * Apple Cinnamon Bread Recipe By : Donna German's Book III Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----SMALL----- 2 1/2 tablespoons Apple juice concentrate 1/4 cup Applesauce 1/2 teaspoon Cinnamon 2 teaspoons Sugar -- brown 1 cup Flour -- whole wheat 1 1/2 tablespoons Vital gluten -- optional 1 cup Flour -- bread 1 teaspoon Yeast -----MEDIUM----- 3 3/4 tablespoons Apple juice cocentrate 1/3 cup Applesauce 3/4 teaspoon Cinnamon 1 tablespoon Sugar -- brown 1 1/2 cups Flour -- whole wheat 2 tablespoons Vital gluten -- optional 1 1/2 cups Flour -- bread 1 1/2 teaspoons Yeast -----LARGE----- 5 tablespoons Apple juice concentrate 1/2 cup Applesauce 1 teaspoon Cinnamon 1 1/3 tablespoons Sugar -- brown 2 cups Flour -- whole wheat 3 tablespoons Vital gluten 2 cups Flour -- bread 2 teaspoons Yeast Pat's comments.... "This bread is really good. It can be used on the timer. On my Panasonic I use the regular cycle, but with the light crust due to all the juices in it. Makes a beautiful high rising loaf with a warm cinnamon color. Definitely use the vital gluten as it rises much better. I use frozen apple juice concentrate. You could also add raisins or chopped apples, either fresh or dried, or even nuts might be nice. Fits McD beautifully, don't you think?!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 1g Fat (2.5% calories from fat); 8g Protein; 60g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : It is difficult for me to give you accurate nutritional information since all three breads are written on the same recipe. MC will give nutritional information but it isn't accurate either since it would also be based on the three recipes put into one. --------------- END bread-bakers.v109.n010 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved