Date: Mon, 13 Jul 2009 06:19:26 GMT -------------- BEGIN bread-bakers.v109.n027 -------------- 001 - Socko47@aol.com - Mario Lo Pinto The Art of Italian Cooking 002 - "Steve Gomes" for books. Amazon.com and its improving used selection has been giving dealoz a run for its money. Joe It's raining cats and dogs -- Come to PawNation, a place where pets rule! (http://www.pawnation.com/?ncid=emlcntnew00000008) --------------- MESSAGE bread-bakers.v109.n027.2 --------------- From: "Steve Gomes" Subject: pita bread Date: Sat, 4 Jul 2009 08:44:21 -0600 Well. You wouldn't believe what the blind meat cutter is on to now. I am dry curing pork belly to make bacon. Back to bread. What is the best way to make the flat pita bread into a nice round disk? Mine are pretty funny lookin but work fine. --------------- MESSAGE bread-bakers.v109.n027.3 --------------- From: Reggie Dwork Subject: [corrected in v110.n001.1] Date: Mon, 06 Jul 2009 11:49:56 -0700 [corrected in v110.n001.1] --------------- MESSAGE bread-bakers.v109.n027.4 --------------- From: Reggie Dwork Subject: Pizza Dough Rounds Date: Mon, 06 Jul 2009 22:29:06 -0700 * Exported from MasterCook * Pizza Dough Rounds Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Italian Low Fat Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (or more), (105F to 115F), divided 2 1/4 ounces active dry yeast -- (1 pkt) 1 teaspoon sugar 2 1/2 cups all-purpose flour 1/2 cup rye flour 2 tablespoons yellow cornmeal 1 1/2 teaspoons salt 2 tablespoons olive oil -- plus additional for brushing Place 1/4 cup warm water in medium bowl. Sprinkle yeast and sugar over; stir to blend. Let stand until very puffed, about 6 minutes. Mix both flours, cornmeal, and salt in processor. Mix 1/4 cup warm water and 2 tablespoons oil into yeast. With machine running, gradually add yeast mixture to dry ingredients. Mix until dough just comes together, adding more water by teaspoonfuls if needed. Process 1 minute. Transfer dough to lightly floured work surface. Knead 1 minute. Lightly brush large bowl with oil. Transfer dough to prepared bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Transfer dough to lightly floured work surface; knead gently. Form dough into 2 balls. Place each on 1 sheet of parchment paper and press out to 9-inch round. Cover with plastic wrap. DO AHEAD Can be made 1 day ahead. Freeze 45 minutes. Transfer to refrigerator. Let stand at room temperature 30 minutes before continuing. Roll out dough as directed in recipe. Description: "A little rye flour and a bit of cornmeal give this pizza dough extra flavor and texture." Source: "Bon Apppetit, June 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 4g Fat (16.7% calories from fat); 8g Protein; 40g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 406mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n027.5 --------------- From: Reggie Dwork Subject: scones Date: Sun, 12 Jul 2009 08:51:50 -0700 This recipe sounds very good ... imho .... * Exported from MasterCook * Scones Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 3/4 cups King Arthur Unbleached All-Purpose Flour 1/3 cup sugar 1/2 teaspoon salt 1 tablespoon baking powder 1/2 cup cold butter 1 cup chopped dried fruit -- to 2c, chocolate or other flavored chips, nuts, or a combination, optional 2 cups eggs 3 teaspoons vanilla extract -- or the flavoring of your choice 1/2 cup half and half -- to 1/3c, or milk Topping: 2 teaspoons milk 2 tablespoons sparkling white sugar -- or cinnamon sugar, optional 1) In a large mixing bowl, whisk together all the dry ingredients. 2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. 3) Stir in the fruit, chips, and/or nuts, if you're using them. 4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk. 5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. 6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. 7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick. 8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. 9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Tips from our bakers: For a less traditional, slightly sweeter scone, increase the sugar in the dough to 1/2 cup (3 1/2 ounces). Scones are best served warm. They're delicious as is, but add butter and/or jam, if you like. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes. Why freeze the scones before baking? Because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. To make free-form rather than wedge-shaped scones, increase the half and half or milk to 3/4 cup. Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a lightly greased or parchment-lined baking sheet. Bake the scones in a preheated 375°F oven for about 30 minutes. These simple scones are a wonderful blank canvas, awaiting your palette of chips, nuts, or fruit. Some of our favorite combinations are butterscotch chips and pecans; chocolate chips and dried cherries; and diced crystallized ginger and diced dried peaches. Flour is like a sponge; it absorbs liquid during humid weather, and dries out in dry weather. In summer or when it's hot and humid, use the lesser amount of milk or half and half in this recipe; during winter, or when it's very dry, use the greater amount. Either way, start with the smaller amount, and drizzle it in till the dough is the correct consistency Description: "Here's your basic "start here" scone recipe. While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favorite add-ins; we happen to love dried cranberries and walnuts. Though chocolate chips are tempting, too!" Source: "King Arthur Flour Co." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 14g Fat (40.3% calories from fat); 9g Protein; 36g Carbohydrate; 1g Dietary Fiber; 221mg Cholesterol; 360mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : Hands-on time: 10 mins. Baking time: 25 mins. Total time: 1 hrs 5 mins. --------------- END bread-bakers.v109.n027 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved