Date: Sat, 5 Dec 2009 06:26:08 GMT -------------- BEGIN bread-bakers.v109.n044 -------------- 001 - Diane Brown Subject: Re: Crackers with/without yeast Date: Mon, 30 Nov 2009 00:25:50 -0800 >Four-Seed Snapper Crackers from Peter Reinhart's Whole Grain Breads >This recipe does not call for yeast. What's the difference between >crackers made with yeast and crackers made without? To avoid jawbreaking toughness, crackers can be either leavened (yeast or baking soda/powder), super thin, or tenderized with a lot of fat. In the snapper crackers, the ground nuts and seeds enrich and tenderize, and they're rolled very thin. I have a recipe for a baking-powder leavened cracker here, , which uses very little fat. But they must be rolled very thin or they're too heavy. Yeasted crackers are tricky because to effectively be leavened by yeast, they need a certain amount of gluten development, but too much gluten and a little too thick and they become tooth-breakingly hard. Most commercial yeast-leavened crackers incorporate abundant fat as well. But the saltine uses a different twist: they're laminated sheets with flour in between the sheets, giving some of the flakiness and lightness of a puff pastry but with much less fat. Hope that helps --diane in los angeles http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v109.n044.2 --------------- From: Reggie Dwork Subject: Vanocka Date: Mon, 30 Nov 2009 21:19:59 -0800 * Exported from MasterCook * Vanocka (Czechosloviakian Christmas Twists) Recipe By :Nadine Nemechek Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Fruits Holidays Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast -- regular or rapid-rise 2/3 cup sugar -- divided 1 1/2 cups milk -- divided 1/2 cup butter -- softened 1 egg -- plus 4 egg yolks 1 tablespoon grated lemon peel 5 1/2 cups flour 1 teaspoon salt 1 1/4 cups raisins 1 1/4 cups slivered almonds -- and blanched Glaze: 1 egg -- beaten 1 tablespoon milk 1 tablespoon butter -- melted 1. In small bowl combine yeast, 1 T sugar and 1 c warmed milk (105 - 115F). Set aside until foamy. 2. Cream butter and remaining sugar with peel, flour, salt, yeast mixture and remaining milk; mix thorough. 3. Knead until dough is smooth and elastic, 10 min. Add flour (up to 1/2 c) until dough is smooth and gathers into ball. Mix in raisins and nuts. 4. Place in large greased bowl; cover with towel. Place in warm place to rise until doubled, about 2 hrs (1 hr for rapid-rise yeast.) 5. Divide dough into 5 pieces, 3 large and 2 small. Roll each into 16" lengths. Braid 3: twist remaining 2, placing on top of braid. Place on greased 12 x 18" pan. Secure with 3 - 4 long toothpicks or skewers. Cover with plastic wrap; let rise to double. 6. Preheat oven to 300F. For glaze: In small bowl mix egg, milk and butter. Brush over braid-twist. Bake 25 min. Raise oven to 325F; bake additional 20 min until golden brown. Let cool completely. Serves 8 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 773 Calories; 31g Fat (35.7% calories from fat); 19g Protein; 107g Carbohydrate; 5g Dietary Fiber; 201mg Cholesterol; 450mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates. NOTES : This bread is enjoyed in many Czechoslovakian homes for Christmas. It is a sweet and nutty bread that brings back warm memories of the good old days, loved ones and childhood moments. --------------- MESSAGE bread-bakers.v109.n044.3 --------------- From: Reggie Dwork Subject: Festive Fruit Bread Date: Mon, 30 Nov 2009 21:39:10 -0800 * Exported from MasterCook * Festive Fruit Bread Recipe By :Evelyn Haas Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Fruits Holidays Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 1 cup sugar 2 eggs 3 bananas -- mashed 2 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons milk 1/2 teaspoon vanilla 1 cup finely chopped nuts 1/2 cup dried cranberries -- or chopped apricots 1. Preheat oven to 350F. In large bowl beat together oil and sugar. Add eggs and bananas; mix well. 2. In separate bowl sift together flour, baking powder and salt; add to egg mixture. Stir in milk and vanilla; mix well. Stir in nuts and cranberries. 3. Place in greased 9 x 5 x 3" loaf pan. Bake 1 hr or until toothpick inserted in center comes out clean. Serves 8 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 503 Calories; 26g Fat (44.4% calories from fat); 8g Protein; 63g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 277mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : Serve with butter or cream cheese. --------------- MESSAGE bread-bakers.v109.n044.4 --------------- From: Reggie Dwork Subject: Christmas Morning Scones Date: Mon, 30 Nov 2009 22:28:58 -0800 The holiday season is in full swing now. Here are a few holiday breads to give as gifts or keep andfor your own family to eat. * Exported from MasterCook * Christmas Morning Scones Recipe By :Carolyn Eichin Serving Size : 8 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Breakfast Fruits Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cardamom 6 tablespoons butter 1/4 teaspoon candied red cherries 1/4 cup candied green cherries 1/4 cup candied golden raisins 1 egg -- lightly beaten 1/2 cup buttermilk Glaze: 1/2 cup powdered sugar 4 teaspoons fresh orange juice 1. Preheat oven to 400F. In large bowl combine flour, sugar, baking powder, salt and cardamom. Using pastry blender, cut in butter until coarse crumbs form. Add cherries, raisins, egg and buttermilk; mix well. 2. Turn dough onto lightly floured surface and knead gently, folding and pressing dough 10 - 12 strokes until smooth. 3. Pat or lightly roll dough into 7" circle, 3/4" thick; cut into 8 wedges. 4. Place wedges 1" apart on ungreased baking sheet. Bake 20 min or until golden brown. Bake 20 min or until golden brown. Remove from baking sheet; cool slightly. 5. For the glaze: In small bowl mix powdered sugar and orange juice; drizzle on scones. Serve warm. Serves 8 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 10g Fat (31.7% calories from fat); 5g Protein; 42g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 434mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : Cardamom adds great ffavor to this scone recipe. --------------- MESSAGE bread-bakers.v109.n044.5 --------------- From: Reggie Dwork Subject: Grandmas Gingered Pumpkin Bread Date: Mon, 30 Nov 2009 23:07:21 -0800 I bet this would be good for a gift or gracing your holiday table. * Exported from MasterCook * Grandma's Gingered Pumpkin Bread Recipe By :Connie Emerson Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Eat-Lf Mailing List Ethnic Fruits Holidays Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup golden raisins 3/4 cup dried apricots -- cut into thin strips 1 cup ginger ale 1 3/4 cups flour 1 teaspoon baking soda 1/2 teaspoon nutmeg 1 1/2 cups sugar 2 eggs -- beaten 2 cups canned pumpkin 1/4 cup canola oil 1. Preheat oven to 350F. Place raisins, apricots and ginger ale in bowl; let stand 30 minutes or until fruit absorbs some of the liquid. 2. Combine flour, baking soda, nutmeg and sugar in large mixing bowl. Combine eggs, pumpkin and oil in medium bowl. Stir egg mixture into flour mixture; beat until blended. Stir in fruit with ginger ale. 3. Pour mixture into 2 (4x8") lightly greased loaf pans. Bake 45 to 55 minutes or until a toothpick inserted in center comes out clean. Makes 2 loaves; each loaf is cut to 1/2" thick slices - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 2g Fat (17.5% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : This is a Norwegian bread that is passed down through the generations and enjoyed at family gatherings, potlucks and smorgasbords. --------------- MESSAGE bread-bakers.v109.n044.6 --------------- From: Reggie Dwork Subject: Babas Zelnick Date: Mon, 30 Nov 2009 23:46:22 -0800 * Exported from MasterCook * Baba's Zelnick Recipe By :Michael Georgoff Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 package dry yeast 1/2 teaspoon sugar 5 cups flour 1 teaspoon salt 3/4 cup oil -- divided 3 cups cottage cheese 3 eggs 1 lemon -- juiced 4 ounces crumbled feta cheese 1/2 cup butter 1. Heat 1/4 cup water to 110 to 115F. Add yeast and sugar; let stand until foamy. 2. In large bowl combine flour, salt, 1/2 cup oil and yeast mixture. Slowly mix in up to 1 1/4 cups water. Continue mixing 10 minutes until dough is sticky and stretchy. 3. Turn dough onto floured surface. Knead and form into a round. Divide dough into thirds and press into 6 to 8" circles. Place on oiled baking sheet and brush with oil. Let rise 10 minutes. 4. In mixing bowl combine cottage cheese, eggs, lemon juice and feta. 5. Roll dough rounds out to 12-inch circles. Place on oiled baking sheet and brush with oil. Let rise 10 minutes more. 6. In saucepan heat butter and 1/4 cup oil until butter melts. 7. Stretch dough on floured surface into large square. Brush with butter mixture. Spoon a line of cottage cheese filling 2" from edge. Fold edge over; roll dough into a tube. Transfer to greased baking pan, laying it lengthwise. Repeat. 8. Brush remainder of butter mixture on rolls; let rise 20 to 30 minutes. 9. Preheat oven to 350F. Bake 40 minutes. Serves 10 to 12 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 569 Calories; 31g Fat (49.8% calories from fat); 20g Protein; 52g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 731mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. NOTES : This bread recipe has been passed on by word of mouth. Michael finally got it down on paper. Different fillings have been wrapped in the pastry (spinach, apple and raisin, ground beef, etc.) but Michael's favorite is this cheese-and-egg version. --------------- MESSAGE bread-bakers.v109.n044.7 --------------- From: Reggie Dwork Subject: Stollen Date: Fri, 04 Dec 2009 22:04:57 -0800 * Exported from MasterCook * Stollen Recipe By :Crescent Dragonwagon Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Fruits Holidays Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cardamom pod 1 cup lowfat 2% milk -- scalded 1/2 cup yellow raisins 1 cup dried cherries 3 tablespoons dark rum -- or orange juice 2 packages active dry yeast -- (.25-ounce) 1/4 cup warm water 1/3 cup sugar -- divided 3 1/2 cups all-purpose flour -- divided 1/2 cup cold butter -- (1 stick), cut into 8 pieces 1/2 teaspoon salt 1 tablespoon finely grated lemon rind 1 egg 2 egg yolks 1/2 cup slivered almonds -- toasted 10 ounces almond paste Topping:: 1/2 cup salted butter 1 cup powdered sugar 1. Place cardamom pods in a small bowl. Add hot milk. Let stand 10 minutes. 2. Combine raisins and cherries with rum. Let stand. 3. Combine yeast, warm water and 1 teaspoon sugar. Set aside until mixture foams, about 10 minutes. 4. Remove cardamom pods from milk. Squeeze pods open. Scrape small black seeds into milk. Discard pods. Stir milk into yeast mixture. Add 1 cup flour; beat well. Cover this mixture (called the "sponge") with plastic wrap; let rise 30 minutes. 5. As the sponge rises, place 2 cups flour and butter in the bowl of a food processor. Add salt and remaining sugar. Pulse 6 or 8 times. 6. Drain fruits, reserving soaking liquid. When the sponge is ready, add it to the processor; add lemon rind, egg and egg yolks, and soaking liquid from dried fruits. Process 20 or 30 seconds, until dough is thoroughly mixed. Then, with a few quick pulses, mix in fruits, almonds, and remaining 1/2 cup flour. Scrape dough, which will be quite tender, into a large oiled bowl, and refrigerate overnight. 7. In the morning, punch dough down, and divide into thirds. On a heavily floured board, gently pull and pat each portion of dough into a 10 x 14" oval. Divide almond paste into thirds. Cover half of each oval, the long way, with bits of almond paste, patting with your hands (don't worry about getting it neat). Fold the other half of the dough over it, enclosing almond paste and making a pastry that is a plump half oval. 8. Gently transfer to parchment-lined baking sheets, shaping if necessary. Let rise until dough is puffy, though not quite doubled in bulk, about 1 hour. 9. Preheat oven to 350F. 10. Bake 20 to 30 minutes, until golden brown. Using 2 spatulas, transfer to a wire rack; cool about 10 minutes. 11. Towards then end of baking time, place 1/2 cup butter in a small saucepan over medium heat. When butter melts, lower heat and let butter cook until browned and fragrant, about 8 minutes. Don't stir the butter as it browns, but you can shake the pan a little. 12. Spoon browned butter over the tops. Sift powdered sugar generously over tops. Let cool at least 20 minutes, until sugar sets slightly. Serve, in thin slices, slightly warm or at room temperature. Makes 3 stollens (10 servings each). Note: Make stollens ahead, wrap well and freeze up to one month. Source: ""Holiday Breads," December 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 11g Fat (42.2% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 108mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : Arguably Europe's most well-known Christmas bread, a stollen is a folded-over, filled yeast pastry (the fold is set to represent the Christ child in his swaddling clothes). Created in Dresden, Germany, stollen started as an ordinary bread. Because medieval Catholicism forbade the use of butter during Christmas, bakers had to do without the precious fat until Dresden's prince appealed to Pope Nikolaus V for an exception. The pope gave in: The famous "butter-letter" of 1491 decreed that Dresden bakers could use richer ingredients if they paid a fine. Thus, butter built the Saxon cathedral of Freiberg, and stollen became synonymous with Dresden (there's an annual stollen festival to this day). The browned butter on top is divine. Per serving: 220 calories, 10g fat, 36mg chol., 4g prot., 27g carbs., 1.5g fiber, 92mg sodium. --------------- END bread-bakers.v109.n044 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved