Date: Sun, 22 Nov 2009 06:27:37 GMT -------------- BEGIN bread-bakers.v109.n042 -------------- 001 - dianamp@comcast.net - Re: rolling crackers 002 - "Werner Gansz" Subject: Re: Lavash Date: Mon, 16 Nov 2009 07:46:56 -0500 I've made the Reinhart recipe for Lavash several times. The dough does have to be very thin. I found the best way to roll it out is in a pasta machine, gradually working the thickness down to the minimum, (#7 on my machine). It is not a very sticky dough but if it is too thick the lavash will turn out tough. Occasionally, one of the sheets of Lavash will "pita" into a bubble so it helps to stick the lavash dough sheets all over with a fork just before baking. Brush with egg wash and sprinkle on toppings before sticking them with the fork. Favorite toppings: sesame seeds, poppy seeds, multi-seed mixtures for bakers, grated parmesan cheese, coarse salt. Werner --------------- MESSAGE bread-bakers.v109.n042.3 --------------- From: Mike Avery Subject: Re: Lavash crackers Date: Mon, 16 Nov 2009 06:59:22 -0600 The dough was pretty firm and dry for me. What worked for me was using a pasta roller. You can use it to roll out the dough into very consistent sheets. If you roll it too thin and it tears, fold it over and roll it out again. A pasta roller is pretty much like a commercial sheeter scaled down for home use and I've seen articles about bakers using sheeters to develop dough rather than kneading. I never tried that while I had a sheeter, but I have seen it work when I make pasta or lavash crackers. One of my wife's coworkers is Persian and she tells me that there is also a lavash bread which is the same dough, only rolled much thicker. It is soft, a bread rather than a cracker. She maintains it is the best bread in the world. Sadly, the local baker that makes the stuff doesn't make something I'd confer that label upon. Mike *Bake With Mike * Mike Avery Email to: mavery at mail dot otherwhen dot com A Randomly Selected Bread Saying Of The Day: Love doesn't just sit there like a stone; it has to be made, like bread. remade all the time, made new. -- Ursula K. LeGuin --------------- MESSAGE bread-bakers.v109.n042.4 --------------- From: Mike Avery Subject: Sourdough lavash crackers Date: Mon, 16 Nov 2009 07:13:41 -0600 [[Editor's note: Mike, why is salt listed twice and why the blank line between?]] After I made Reinhart's recipe for Lavash Crackers, I decided to convert it to sourdough. It was, I think, greatly improved. This is enough for a pound of crackers, which is a LOT of lavash crackers. Sorry, but this is from my bakery's files, so the quantities are in grams. 260 grams bread flour 5 grams salt 26 grams salt 38 grams honey 25 grams light olive oil (you could use extra virgin, which would change the crackers, maybe for the better) 180 grams active sourdough starter at 100% hydration Mix until developed, cover and allow to ferment overnight. Roll using a sheeter or a pasta roller, until quite thin. You can use a rolling pin, but it WILL be a real workout! Cut into strips 2 to 4" wide, and as long as your baking pans. Line your pans with bakers parchment, mist the paper with water, put the dough on the paper. To add a flair, sprinkle coarse salt, herbs or spices on the dough. Preheat oven to 375F and bake for 10 - 15 minutes, or until the crackers are nicely browned. There is no need to let the dough rise after rolling it out. It's not going to rise because this is a very stiff, dry dough that has been rolled very thin. Also, we're making crackers, not bread. The crackers will have some oven spring. The crackers will last several weeks in plastic bags, if they aren't eaten sooner. Put out the lawn chairs, some bowls of crackers and hummus, grab a few beers and watch the sunset with someone special. It just doesn't get much better than this, even in suburbia. Mike *Bake With Mike * Mike Avery Email to: mavery at mail dot otherwhen dot com A Randomly Selected Bread Saying Of The Day: The dog wags his tail, not for you, but for your bread. - Portugese proverb --------------- MESSAGE bread-bakers.v109.n042.5 --------------- From: dmrogers218@comcast.net Subject: Re: Lavash crackers Date: Mon, 16 Nov 2009 13:57:40 +0000 (UTC) Lorna, I don't know about this recipe but I use a Silpat for dough often. In fact, Pampered Chef makes a silicon pastry mat that is rather large and has pie size doughs marked on it so that you roll it to the exact size you need. Southern Belles Ring Louder --------------- MESSAGE bread-bakers.v109.n042.6 --------------- From: Popthebaker@aol.com Subject: Rolling Lavash Date: Mon, 16 Nov 2009 09:06:41 EST When faced with rolling out a large amount of Lavash dough (8 Kg) I used my old hand crank pasta rolling machine. It makes strips of dough about 6 1/2 inches wide which can be cut to length with a roller or bench knife. It took about the baking time to roll out a pan full of Lavash so the process went quickly. As I recall I used the #1 or #2 setting, however, there is variation between machines so experiment with the thickness. The Reinhart version of the dough, which I used, is not too stickey and rolls easily if lightly dusted with flour. Hope this helps, Pop --------------- MESSAGE bread-bakers.v109.n042.7 --------------- From: Andy Nguyen Subject: Re: Lavash crackers Date: Mon, 16 Nov 2009 12:06:02 -0500 (EST) IIRC (it's been a while since I made lavash), it's not very sticky nor very difficult to handle. The dough felt just a little bit stickier than pasta dough. A floured surface works fine. I lay a sheet of dough on a non-stick cookie, then use a pizza cutter to cut (more like score) the dough into smaller pieces. Bake for a little bit, then slide the lavash off the cookie sheet onto the baking stone/brick/tiles to finish. Bake time varies, so keep an eye on the lavash as it bakes. It shouldn't take more than a minute or so at the usual range of temperatures (350, 400, etc.). If you have a pasta rolling machine, that would do a great job at rolling the dough uniformly paper thin. Also, I'd cut back on the yeast if you want a denser and therefore crisper lavash. The yeast makes the dough rises a bit and a paper- thin dough becomes thicker and requires longer bake time to be crispy; the longer bake time might burn the lavash before it can get crispy all the way through. Andy Nguyen --------------- MESSAGE bread-bakers.v109.n042.8 --------------- From: Dave Glaze Subject: Re: Lavash crackers Date: Sun, 15 Nov 2009 21:58:32 -0800 Lorna, I found using a pasta roller the best method for making crackers. You can easily roll the dough out to the desired thickness and the thickness of the rolled out dough is the same throughout. This way you can get a more even bake. You just use flour to prevent sticking. Dave Glaze --------------- MESSAGE bread-bakers.v109.n042.9 --------------- From: debunix Subject: Rolling out crackers Date: Sun, 15 Nov 2009 23:09:23 -0800 I roll them directly onto silpat baking sheet liners, then slip that onto the sheet. Easy. Pics on my tutorial on crackers here http://www.well.com/user/debunix/recipes/CrackerPrimer.html --Diane in Los Angeles --------------- MESSAGE bread-bakers.v109.n042.10 --------------- From: Reggie Dwork Subject: Cranberry Ginger Oat Scones Date: Fri, 20 Nov 2009 20:29:27 -0800 * Exported from MasterCook * Cranberry Ginger Oat Scones Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruits Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups all-purpose flour 1 cup Quaker(r) Oats -- (quick or old fashioned, uncooked) 1/4 cup granulated sugar 2 teaspoons baking powder 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons margarine -- or butter, (1 stick), chilled, cut into pieces 3/4 cup sweetened dried cranberries 1/3 cup plain nonfat yogurt 1 egg 1 tablespoon granulated sugar Heat oven to 400F. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, ginger, baking soda and salt; mix well. Work butter into dry ingredients with fork or fingertips until mixture resembles small peas. Stir in cranberries. In small bowl, combine yogurt and egg; blend well. Add to dry ingredients all at once; stir with fork until soft dough forms. Turn dough out onto floured surface; knead gently 8 to 10 times. Transfer to ungreased cookie sheet. Pat into 8" diameter circle; sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges; separate wedges slightly. Bake 12 to 14 minutes or until light golden brown. Separate wedges; transfer to cooling rack. Serve warm. Source: "www.quakeroats.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 14g Fat (40.4% calories from fat); 7g Protein; 38g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 484mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Serving Size: 1 scone Calories: 300 Calories from Fat: 120 Total Fat: 13 Saturated Fat: 8 Cholesterol: 60 Sodium: 430 Total Carbohydrate: 40 Dietary Fiber: 2 Protein: 5 Cook's Notes For biscuits and scones that are light, tender and flaky, cut chilled butter or margarine into dry ingredients until particles are the size of coarse crumbs. After adding liquids, handle dough as gently and as little as possible. --------------- MESSAGE bread-bakers.v109.n042.11 --------------- From: Reggie Dwork Subject: Spiced Cranberry Wheat Bread Date: Sat, 21 Nov 2009 08:38:32 -0800 * Exported from MasterCook * Spiced Cranberry Wheat Bread Recipe By :Trisha Kruise, Eagle, ID Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water -- (70 - 80F) 1/3 cup honey 2 tablespoons canola oil 1 1/2 teaspoons salt 2 1/4 cups bread flour 1 1/4 cups whole wheat flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 2 teaspoons active dry yeast 1 cup dried cranberries 1 tablespoon grated orange peel 1. In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select whole grain bread setting. Choose crust color and 2 lb loaf setting if available. 2. Bake according to bread machine directions (check dough after 5 min of mixing; add 1 - 2 Tbsp of water or flour if needed). 3. Just before the final kneading (your machine may audibly signal this), add cranberries and orange peel. Makes 1 loaf, (2 lbs, 16 slices) Description: "Here's a healthy, hearty bread that's perfect for toasting or just snacking. The spices and orange flavors really or just snacking. The spices and orange flavors are really blend well with the cranberries to make this a fall and winter favorite." Source: "Fall Baking, Nov 2009, tasteofhome.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 2g Fat (14.1% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 1. In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select whole grain bread setting. Choose crust color and 2 lb loaf setting if available. 2. Bake according to bread machine directions (check dough after 5 min of mixing; add 1 - 2 Tbsp of water or flour if needed). 3. Just before the final kneading (your machine may audibly signal this), add cranberries and orange peel. --------------- MESSAGE bread-bakers.v109.n042.12 --------------- From: Reggie Dwork Subject: Berry Cheese Braid Date: Sat, 21 Nov 2009 20:26:30 -0800 * Exported from MasterCook * Berry Cheese Braid Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- (8 oz) 1/4 cup sugar -- (1 3/4 oz) 1 large egg 1/2 teaspoon cardamom -- or nutmeg 1 teaspoon salt 1/4 cup softened butter -- (1/2 stick, 2 oz) 3 tablespoons potato flour -- (1 1/4 oz) 3 cups King Arthur Unbleached All-Purpose Flour -- or mellow pastry flour, NOTE 2 teaspoons instant yeast Cheese Filling: 1/2 cup ricotta cheese -- or cream cheese, (4 oz) 3/4 tablespoon sugar -- (1 1/4 oz) 3 tablespoons King Arthur Unbleached All-Purpose Flour 1 grated rind of lemon 2 tablespoons lemon juice 1 large egg 1 teaspoon vanilla extract 1/4 teaspoon almond extract Berry Filling: 1 pint fresh blueberries -- or raspberries or a mixture 2 tablespoons Instant ClearJel(r) -- (1 1/4 oz), NOTE 1/4 cup sugar -- (1 3/4 oz) NOTE: Mellow pastry flour " A lower-protein flour for extra-tender baked goods. This softer, "Southern-style" flour ­ a.k.a. Mellow Pastry Blend ­ is wonderful for scones and biscuits, muffins, pie crust, and all of your non-yeast baked treats." From King Arthur Bread Company information. NOTE: Instant ClearJel s a modified food starch. From King Arthur Bread Company information. For the dough: Combine all of the dough ingredients, and mix and knead them together - - by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it's puffy (though not necessarily doubled). To make the cheese filling: While the dough is rising, prepare the filling by mixing all of the ingredients together till smooth. Chill until ready to use. To make the berry filling: Mash the berries slightly to get the juices flowing. Combine the Instant ClearJel and sugar, and stir into the berry mixture. Set aside. Assembly: Transfer the dough to a lightly oiled work surface, and divide it in half. Roll each half on a piece of parchment into a 12 x 8" rectangle (or make one braid and 8 individual buns, as described below). Move parchment and all to a baking sheet. Spread half of each filling lengthwise down the center third of each rectangle. Cut 1 inch-wide strips from each side of the filling out to the edges of the dough. Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side. Alternate shaping: Divide dough into 16 equal sized pieces. Pull the edges down and pinch together in the center. Roll to make a smooth ball. Place on parchment lined baking sheets seam side down and let rise until puffy looking. Use a small measuring cup to make a deep indentation in center leaving a raised rim around the edge. Put a small spoonful of each filling on each bun. Brush the edges with the glaze. Bake for about 15 minutes until light golden brown. Remove from the oven, and cool on a rack. Yield: 16 buns. Baking: Allow the braids to rise, covered, for 1 to 1 1/2 hours, till almost doubled in size. Brush with egg wash, and sprinkle with sparkling white sugar, if desired; then bake the braids in a preheated 350°F oven for 35 to 40 minutes, or until golden brown. You can also sprinkle the braids with powdered sugar after baking and cooling. Remove from the oven, and cool on a rack. Yield, 2 braids, 8 slices each, or 16 individual pastries. Description: "This is my standby "house" potato bread fancied up a bit and in a new guise." Source: "The Baking Sheet King Arthur Flour Co." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 5g Fat (24.7% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 188mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : It's the perfect sweet bread with a cool glass of lemonade or iced tea or a cup of coffee. Tart, sweet, spicy, cheesy; all together. Yumm! This never lasts long in my house, but be sure to refrigerate any leftovers. - M.T. --------------- END bread-bakers.v109.n042 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved