Date: Mon, 30 Nov 2009 06:25:12 GMT -------------- BEGIN bread-bakers.v109.n043 -------------- 001 - Reggie Dwork Subject: Berry Cheese Braid, corrected Date: Sat, 21 Nov 2009 23:00:53 -0800 Fixed some typos and added the egg wash to the ingredients. * Exported from MasterCook * Berry Cheese Braid Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Eat-Lf Mailing List Fruits Low Fat 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 -- (1 1/4 oz), NOTE 1/4 cup sugar -- (1 3/4 oz) Egg wash: 1 large egg 1 tablespoon water 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 is a modified food starch thickener available 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. To make the egg wash: Beat the egg with 1 Tbsp water. 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 350F 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): 200 Calories; 6g Fat (25.5% calories from fat); 6g Protein; 32g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 192mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 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. --------------- MESSAGE bread-bakers.v109.n043.2 --------------- From: Lorna Lippes Subject: Lavash Cracker follow-up Date: Sun, 22 Nov 2009 12:26:45 +0000 Because several people responded to me directly right after my initial posting, I've had a chance to bake a second batch using a friend's pasta roller. It worked out so well I bought one. This is definitely the way to go. Diane in Los Angeles has a link off of her excellent cracker tutorial http://www.well.com/user/debunix/recipes/CrackerPrimer.html to Four-Seed Snapper Crackers from Peter Reinhart's Whole Grain Breads http://www.latimes.com/features/printedition/food/la-fo-crackerrec28b-2008may28=2C3=2C6982525.story This recipe does not call for yeast. What's the difference between crackers made with with yeast and crackers made without? Thanks to all who responded. You guys rock, or should I say bake! Lorna --------------- MESSAGE bread-bakers.v109.n043.3 --------------- From: Mike Avery Subject: Corrected sourdough lavash Date: Sun, 22 Nov 2009 10:08:43 -0600 >Editor's note: Mike, why is salt listed twice and why the blank line between? The salt twice is a typo. A major typo. Corrected below. The blank line is because I list solid and liquid ingredients separately, with a blank line between. On more recent recipes, I list the liquids first as I find that adding them to the mixer first seems to give me a better mix and less chance of geysers in the kitchen, and listing the liquids first makes it easier for me to remember to put them into the mixer first. Again, this is enough for about a pound of lavash crackers. I hope the table shows well in the digest. Grams Ingredient 260 Bread floue 5 Salt 25 Water 38 Honey 25 Light olive oil (extra virgin for more of an olive oil focus) 180 Sourdough starter at 100% hydration Instructions: Use improved mix This is a very, very dry dough. You may need to a add a bit more water. First fermentation overnight at room temperature. After the overnight fermentation, roll it with the sheeter to the thinnest setting. Cut into strips. Put on parchment paper on baking trays, mist with water. Sprinkle with herbs and spices. Preheat oven to 375F. (This is from memory and may not be correct Bake about 10 -- 15 minutes, or until the crackers are nicely browned. This seems like a long baling time for such a thin bread, but it isn't really a bread, it's a cracker. The goal is to have it be crisp and deeply browned. Enjoy! Mike *Bake With Mike * Mike Avery Email to: mavery at mail dot otherwhen dot com Mike's Bread Logo A Randomly Selected Bread Saying Of The Day: Acorns were good until bread was found. -- Sir Francis Beacon --------------- MESSAGE bread-bakers.v109.n043.4 --------------- From: Reggie Dwork Subject: Banana Nut Bread Date: Sun, 29 Nov 2009 13:54:53 -0800 * Exported from MasterCook * Banana Nut Bread, Grandma Grant's Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup butter -- (1 stick), softened 2 large eggs 3 bananas -- sliced, (2 oz) 2 cups all-purpose flour 1/2 cup pecans -- chopped 1 teaspoon baking soda 1/4 teaspoon salt 1. Grease 8 1/2" x 4 1/2" metal loaf pan. 2. Cream sugar with butter. Mix in eggs, bananas, flour, pecans, baking soda, and salt. Pour into prepared pan. 3. Place loaf pan in cold oven. Set oven control to 300F and bake banana bread 1 1/2 hrs or until toothpick or skewer inserted in center comes out clean. 4. Cool bread in pan 8 min on wire rack. Then remove from pan and cool completely, right side up. Makes 1 loaf Source: "Good Housekeeping, Feb. 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 9g Fat (37.6% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 180mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n043.5 --------------- From: Reggie Dwork Subject: Almond Rice Muffins Date: Sun, 29 Nov 2009 14:59:28 -0800 * Exported from MasterCook * Almond Rice Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads/Muffins/Rolls Eat-Lf Mailing List Low Fat Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Brown Rice Flour -- Arrowhead Mills 1 tablespoon baking powder -- Non-alum 1 tablespoon Arrowroot powder 1/4 cup Honey 1 teaspoon Almond extract 1 1/4 cups Water -- or soymilk 2 tablespoons Vegetable Oil -- unrefined, Arrowhead Mills 1/2 cup Ground almonds Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). Fill 12 paper muffin cups 2/3 full and sprinkle tops with almond. Bake at 350F. for 25-30 minutes. Source: "Arrowhead Mills "Recipes for Special Dietary Needs"" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 6g Fat (29.3% calories from fat); 3g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n043.6 --------------- From: Reggie Dwork Subject: Cherry-Almond Babka Date: Sun, 29 Nov 2009 20:56:40 -0800 * Exported from MasterCook * Cherry-Almond Babka Recipe By : Serving Size : 10 Preparation Time :0:50 Categories : Breads Ethnic Holidays Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dough: 2 1/4 teaspoons active dry yeast 1/2 cup milk 1 teaspoon sugar 1 stick unsalted butter 1/3 cup sugar -- plus extra to sprinkle atop the babka 1/2 teaspoon salt 2 eggs -- at room temperature 1/2 cup sour cream 4 cups all-purpose flour filling: 1 cup dried cherries 1 1/2 cups slivered almonds -- lightly toasted and ground 1 stick unsalted butter 1/2 cup light brown sugar 1 egg -- at room temperature 1/2 teaspoon vanilla 1/4 teaspoon almond extract wash: 1 egg -- at room temperature 1 tablespoon milk 1/8 teaspoon salt Stir yeast, 1/2 cup milk, and 1 teaspoon sugar together and set aside until foamy, about 10 minutes. Meanwhile, beat 1 stick butter with remaining 1/3 cup sugar and 1/2 teaspoon salt until creamy. Add 2 eggs, 1 at a time, followed by yeast mixture and sour cream. Add flour by cup (using either a heavy-duty mixer with bread hook, or by hand with a wooden spoon), until dough pulls away from sides of bowl. Turn out onto a lightly floured surface and knead until silky and smooth. Transfer to a buttered bowl, place a piece of plastic wrap over dough surface, and let rise until doubled in bulk. To make the filling, cover dried cherries, if hard, with hot water until softened, 10 to 15 minutes. Drain and squeeze dry and set aside. Finely grind almonds and set aside. Cream remaining 1 stick butter and light brown sugar until smooth, then add an egg, vanilla, almond extract, and ground almonds. Set aside. Punch down dough, then roll it into a rectangle approximately 12 by 24". Spread on almond filling, leaving a 1 1/2" border, scatter with cherries, and roll dough up into a tight log. Transfer to a lightly buttered cookie sheet and form into a crescent. Cover with a towel and let rise until doubled in bulk, about 1 hour. Preheat oven to 375F. Beat remaining egg, 1 tablespoon milk, and 1/8 teaspoon salt together. Lightly brush dough with mixture, sprinkle generously with sugar, and bake on middle rack until golden brown and cooked through, about 1 hour. (If babka starts to get too dark while baking, cover it loosely with foil.) Remove from oven and cool slightly on a wire rack. Serve warm. Makes 1 large loaf 10 servings. Source: "COUNTRYLIVING.COM, May 2009" Start to Finish Time: "3:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 641 Calories; 35g Fat (48.7% calories from fat); 14g Protein; 70g Carbohydrate; 4g Dietary Fiber; 141mg Cholesterol; 185mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 1 Other Carbohydrates. NOTES : calories: 616; protein: 12.3 g; fat: 31.7g; carbohydrate: 70.9 g; fiber: 6.5g; sodium:160 mg; cholesterol: 118.2 mg --------------- END bread-bakers.v109.n043 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved