Date: Sun, 13 Dec 2009 06:52:41 GMT -------------- BEGIN bread-bakers.v109.n045 -------------- 001 - Kathleen Subject: Toasted Sesame and Sunflower Loaf Date: Sat, 05 Dec 2009 15:47:34 -0500 This is a nice soft loaf which used bits of flours and grains that are in my freezer. I put the ingredients in the bread machine and then took the dough out to shape it and then rise on the counter. kathleen * Exported from MasterCook * Toasted Sesame and Sunflower Loaf Recipe By :King Arthur Flour Company, Inc. Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup hulled sunflower seeds -- (2 1/2 ounces) 1/2 cup sesame seeds -- (2 1/2 ounces) 4 tablespoons unsalted butter -- (1/2 stick, 2 ounces) cut in 6 pieces 1 1/4 cups milk -- (10 ounces) heated to lukewarm 2 teaspoons dark sesame oil 1/2 cup traditional whole-wheat flour -- (2 ounces) 1/2 cup old-fashioned rolled oats -- (1 3/4 ounces) 1/4 cup whole yellow cornmeal -- (1 1/8 ounces) 1/4 cup whole rye flour -- (pumpernickel) (1 ounce) 2 cups unbleached all-purpose flour -- (8 1/2 ounces) 1/4 cup firmly packed light brown sugar-- (1 7/8 ounces) or dark brown sugar 1 1/4 teaspoons salt 2 1/4 teaspoons instant yeast Yield: One 9 x 5-inch loaf, 18 slices. BAKING TEMPERATURE: 350F. BAKING TIME: 45 to 50 minutes. While wheat and oats are the most common whole-grains found in yeast breads, pumpernickel (whole rye, the rye equivalent of whole-wheat flour) and cornmeal also make frequent appearances. Here their flavor joins the nutty taste of sesame and sunflower seeds in a soft sandwich loaf. A touch of sesame oil highlights this bread's "nuttiness" and gives the loaf an enticing aroma as well. If you're a secret peanut-butter-and-jelly aficionado, but embarrassed to admit to such juvenile cravings, this bread makes a nice grown-up version of that sandwich. Pumpernickel and whole cornmeal, unlike whole-wheat and oats, aren't available at most supermarkets. (The familiar cornmeal in the round cardboard box doesn't qualify as whole-grain, since it's had its germ removed.) The natural-foods section of some supermarkets (and natural-foods and health-food stores) may carry these flours; or find a mail-order source. Place the sunflower and sesame seeds in an ungreased 9 x 13-inch pan. Bake them in a preheated 350F oven until the sesame seeds are beginning to brown, 10 to 12 minutes. Remove them from the oven. Combine all the ingredients, including the seeds, and mix and knead them by hand, mixer or bread machine - until you have a soft, smooth dough. Cover and allow the dough to rise until it's puffy and nearly doubled in bulk, 1 to 2 hours. Lightly grease a 9 x 5-inch loaf pan. Gently deflate the dough, and shape it into a 9-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap or a proof cover, and allow it to rise till it's crowned about 1 inch over the rim of the pan, 1 to 2 hours. Near the end of the bread's rise, preheat the oven to 350F. Uncover and bake the bread for 45 to 50 minutes, tenting it with foil after 15 minutes. The bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread for 30 minutes before slicing. NUTRITION INFORMATION PER SERVING (1 SLICE, 50G): 9g whole-grains, 147 cal, 5g fat, 5g protein, 19g complex carbohydrates, 3g sugar, 2g dietary fiber, 1mg cholesterol, 159mg sodium, 138mg potassium, 10 RE vitamin A, 2mg iron, 36mg calcium, 127mg phosphorus. Source: "King Arthur Flour Whole Grain Baking, page 193" Copyright: "(c) 2006 by The King Arthur Flour Company, Inc." Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1242 Calories; 104g Fat (72.6% calories from fat); 30g Protein; 58g Carbohydrate; 13g Dietary Fiber; 166mg Cholesterol; 2830mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 19 1/2 Fat. --------------- MESSAGE bread-bakers.v109.n045.2 --------------- From: "Andreas Wagner" Subject: Dresdner Stollen Date: Sun, 6 Dec 2009 16:51:04 +0100 I know this is a little late, as this Stollen should be baked about four weeks before eating, but you would enjoy it after Christmas if you can leave it for that long The recipe is a German hand-me Dresdner Stollen 800 g Sultanas 200 g ground Almonds 100 g finely chopped "Zitronat" (candied peel of a type of lemon) 100 g finely chopped "Orangeat" (candied peel of a type of orange) 10-15 Tbsp Rum Mix all together and leave to marinate 24 hours in a covered bowl, turn from time to time, to ensure even distribution. 1000 g Flour 120 g fresh yeast (have substituted 6 teasp dried) 250 ml lukewarm milk 150 g Sugar 2 Tbsp Vanilla sugar 1 Pinch Salt Grated rind of 1 lemon 250 g Butter 100 g Lard 250 g Icing sugar if you like 300 - 400 g marzipan for baking Put the flour into a large bowl, make an indentation in the middle and prepare a sponge with the yeast, milk and some of the flour. While this is rising melt the butter and lard and leave to cool to lukewarm. Put the lemon zest, salt, sugar and vanilla sugar around the sponge and then add the butter/lard mix and work everything into a smooth but firm dough (I added a little more milk to make the dough more workable) by hand, but be careful not to add too much or else the result will rise to much. I tried making the dough in the kitchen aid and the result was not as good as by hand. Leave to rise covered for at least one hour (there's not a huge amount of rise in this dough). Turn the dough out onto a lightly floured work surface and roll out to a thickness of about 1-2cm. Sprinkle approx a quarter of the fruit over, press into the dough with your hands, then fold over and roll out again. Repeat this rolling, sprinkling and folding until all fruit is incorporated. This will take time and patience, but persevere, it's worth it! The whole process has to be done gently as the raisins may split and then the dough will turn grey - do not be tempted to leave this process to your food processor or kitchen aid. Leave to rise again in a covered bowl for at least an hour. Turn the dough out and divide into two equal portions. Roll each into a rectangle of 25 x 45 cm. If you want to add marzipan to your Stollen roll that out to the same size about 1mm thin (between two sheets of film), then lay on top of the rolled pastry. Now fold the last 10cm of one of the short ends over and roll up the opposite end towards it, which will give you the traditional Stollen shape. Press together well where the folded and rolled parts meet. Cut two sheets of baking parchment to the size of your baking tray. In the centre of each piece of paper put a Stollen and put the two side by side on your baking tray; fold over the extra paper so that it is as high as your Stollen. Leave to rest for min 20 minutes. Preheat your oven to 250 Centigrade Put the baking tray on the middle shelf of your oven and pour 1 cup of hot water on the floor of your oven (danger of burning!) and close the door quickly. Turn down the heat to 175 centigrade and bake for approx 60 minutes (toothpick test). 5 minutes before the end of the baking time melt 200g butter. Once the Stollen are out of the oven, brush generously with the melted butter. You'll have to go over about 3 times each until all the butter is used up. Then dust all over with the icing sugar and leave to cool. When completely cool wrap well and airtight (Ziploc bags with the air out?), and store in a cool place for approx 4 weeks before eating. Keeps for 2 - 3 months. Before cutting dust with some more icing sugar for a nicer look. Notes: - The dried fruit will normally absorb all the alcohol. If you want to avoid alcohol you could substitute orange, lemon or cranberry juice. - The last batch I started without a sponge and with cold milk and left to ferment over night - worked fine and saves time. - The end result is a fairly dense (not light and fluffy) cake, which tastes delicious, but those worried about calories should eat it in moderation! I always have to cut each Stollen in half before wrapping it, and sometimes I just have to cut a thin slice for quality inspection. Tastes delicious fresh, but even better after a few weeks! - If anyone would like the recipe in German please let me know. Happy baking, Andreas ---------------------------------------------------------------------------- For great holiday accommodation in the south of France visit our website at --------------- MESSAGE bread-bakers.v109.n045.3 --------------- From: Reggie Dwork Subject: request from me and recipe Date: Wed, 09 Dec 2009 10:34:32 -0800 What is your favorite "Christmas" bread?? What do you give for gifts (if you give bread for gifts that is)?? I enjoy making Spreckbrot "bacon bead". I would like to change this year. I think I want to make something different to keep here to serve to visitors. Also, I would like to make a fruit bread this year. I have never made one so do any of you have a recipe fruit bread to share that you would recommend?? [recipe corrected in v110.n001.1] Thanks, Reggie --------------- MESSAGE bread-bakers.v109.n045.4 --------------- From: "Werner Gansz" Subject: Yet Another Method for Generating Steam in an Oven Date: Wed, 9 Dec 2009 14:42:24 -0500 A few years ago I posted a "steam explosion" method of simulating the steam generated by commercial bread ovens. That post got all the attention it deserved.. none. It was somewhat dangerous, involved carrying a heavy, red-hot cast iron frying pan from the stove top to the oven and pouring a cup of boiling water into it. I never got burned because I wore gloves but it was a pretty dicey operation. Since then I worked out a method of blackening the insides of clay flower pots and putting them over the loaves, which are sitting on a heavy ceramic stone. That was to simulate the traditional stone bake oven. Because the flower pots virtually sealed themselves in contact with the stone base, the water baking out of the loaves was trapped and driven back into the crust by the hot walls of the pots. This actually worked better than the steam explosion method but its downside is that you have to manipulate large, heavy pre-heated flower pots in a small oven and possibly a fragile kitchen floor. I never posted this method because the logistics of dealing with hot, heavy objects made too dangerous for me to recommend it. Several years ago I took a two day baking class at the King Arthur store/headquarters in Norwich, Vt. Dan Wing, author of "The Bread Builders", a book about building stone ovens, brought his trailer-mounted stone oven along and baked some sourdough. (Yes, he really has a stone oven on a trailer!) To add steam, he opened the door and sprayed water toward the ceiling of the oven using a large pump-type pressure sprayer, the kind used for spraying fertilizer or pesticides. The bread tasted great and was nicely crusted. A few months ago I noticed a small kitchen-sized pump sprayer (Green Thumb, 1.5 Qt) in a local hardware store, bought it and tried it on some baguettes. Best crust ever. Depending on the final internal temperature the thick crust is either soft and chewy or baked longer, crackly. But it is very nice and thick. Misting never worked for me because the amount of water you can mist with a finger sprayer is not enough to matter. You need a lot of steam coming off the walls and settling on the cold dough to steam-cook the surface into a pasta, which then bakes into the crust. It takes quite a lot of water to steam cook the surface of bread. The procedure is as follows; Just before slashing and loading the loaves into the preheated 500 F oven (one with a baking stone, of course) fill the sprayer with hot tap water and pump up the pressure. Place it near the oven door. Turn the oven off if it is a convection oven or set it down to 425 F for baguettes or 400 F for larger loaves. Slash and load the loaves into the oven, spray 1 sec blasts at the ceiling or back wall of the oven, close the door, wait 5 seconds, spray another 1 sec, wait 5 sec, etc. You want steam to settle on the loaves, not the direct spray. Pump the sprayer once in a while to keep the pressure up. I do this for at least 5 minutes, then down to one 1 sec spray every 15 sec to keep the crust moist until the oven rise is complete, about 8 to 10 minutes. For convection ovens turn the oven back on when the temperature reduces to either 425 F or 400 F, depending on the bread shape you are baking, and stop spraying. Let the crust develop into a deep brown. Use a thermometer to check temperatures the first few times you bake a new shape. Minimum 195 F, Maximum 205 F. Turn off the oven, open the door and leave the baked loaves on the stone for 5 minutes to drive moisture out of the crust. Wait an hour, open a good local farmstead cheese, some fruit, some wine, some rosemary-herbed olive oil and life is good. Warning Label: Everything has a warning label these days 1. Run the new sprayer through the dishwasher once to remove any residual manufacturing chemicals, it is not a food grade product. 2. It is theoretically possible that the water spray will cause the oven light lens cover to crack. I've been fiddling with oven steam techniques for 10 years and have never popped a lens. But it could happen. 3. The internal components of the oven are at 500 F so the moisture is not going to adhere to the oven walls for more than a few seconds. I've never had any water / rust issues. The kitchen floor does get a bit sloppy occasionally. The cup or so of water that actually comes out of the sprayer is not much compared to the amount of water that comes out of a roast beef or roast turkey. Baking is fun, enjoy Werner --------------- MESSAGE bread-bakers.v109.n045.5 --------------- From: Reggie Dwork Subject: Pain au Potiron Date: Thu, 10 Dec 2009 20:51:45 -0800 * Exported from MasterCook * Pain au Potiron (Peppery Pumpkin and Olive Oil Loaf) Recipe By :Jeff Hertzberg MD and Zoe Francois Serving Size : 80 Preparation Time :0:00 Categories : Breads Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups whole wheat flour 3 1/2 cups unbleached all-purpose flour 1 1/2 tablespoons granulated yeast -- or 2 packets (increase or decrease to taste) 1 tablespoon kosher salt -- (increase or decrease to taste) 2 tablespoons vital wheat gluten 3 1/2 cups lukewarm water 1/4 cup olive oil 1 1/4 cups peeled,1/4" diced raw pie pumpkin -- (sometimes called "sugar" pumpkin) fresh ground pepper NOTE: Yields 20 slices per 1 lb loaf Mixing and storing the dough: Whisk together the flours, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container. Generously season the pumpkin, squash, or sweet potato with fresh-ground pepper. Add the liquid ingredients and the seasoned pumpkin to the dry ingredients. Mix without kneading using a spoon until it comes together in a wet dough. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), about 2 hours. Do not punch down! Dough can be used immediately after rising, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Flavor will be best if you wait for at least 24 hours. On baking day, dust the surface of the dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into a narrow oval. Allow to rest on a pizza peel prepared with cornmeal or lined with parchment for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough). Thirty minutes before baking, preheat a baking stone in the middle of the oven to 450F, with a broiler tray on any other shelf that won't interfere with rising bread. Using a pastry brush, paint the top crust with water. Slash with 1/4" deep parallel cuts across the loaf, using a serrated bread knife. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until richly browned and firm. Allow to cool on a rack before slicing and eating. Source: "Healthy Bread in Five Minutes a Day" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 1g Fat (16.1% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : Makes enough dough for at least four one-pound loaves. The recipe is easily doubled or halved. Although pumpkin is generally thought of as quintessentially American (Native Americans were the first to cultivate it), there's actually a marvelous French Provencal tradition of bread spiked with peppered pumpkin. Dice the raw pumpkin small so that it will cook through during the baking time. You can substitute raw butternut squash or sweet potato for the pumpkin. --Jeff and Zoe --------------- END bread-bakers.v109.n045 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved