Date: Mon, 25 Jan 2010 04:14:46 GMT -------------- BEGIN bread-bakers.v110.n003 -------------- 001 - "Werner Gansz" Subject: Pane Siciliano Date: Mon, 18 Jan 2010 08:40:28 -0500 Reggie asked about Sicilian bread last week while I was on vacation and didn't have my recipe books. I didn't see an answer in this week's newsletter so this is Peter Reinhart's Pane Siciliano. I've made this recipe often because the long pre-ferment, the semolina, and the sesame seed coating gives this bread a unique and delicious flavor. As an added bonus it also makes a terrific pizza dough. Pate' Fermente' - At least one day before baking (This is not a biga, it is what Joe Ortiz calls the "old dough method") 1 1/2 c all purpose flour 1 1/2 c bread flour 1/4 tsp salt 1/2 tsp instant yeast 3/4+ c water (enough to make a soft but not sticky dough) Mix, knead, place in a lightly oiled bowl, and roll around to coat. Seal in plastic wrap and let rise until double, punch down, re-seal and let rise in refrigerator at least overnight or up to 3 days. (I give it about 24 hours) Pane Siciliano - the evening before baking All of the pate' fermente' 1 3/4 c bread flour 1 3/4 c semolina flour 1 1/4 tsp salt 1 1/4 tsp instant yeast 2 Tb olive oil 1 Tb honey 1 1/4 c to 1 1/2 c warm water Sesame seeds for coating (they do not have to be toasted, they will toast during baking) Remove pate' fermente' from fridge, cut into 10 pieces, leave on counter to take chill off. Mix the dry ingredients in a mixer bowl, add the pate' fermente' pieces, oil, honey, and 1 1/4 c water. Mix until all the flour is wet, then knead, either by hand or machine into a soft pliable dough. Use the extra 1/4 c water (and/or extra flour) as necessary. If you know how to handle wet dough, wetter is better. Place in oiled bowl, seal in plastic, let rise until doubled, about 2 hours. Divide the dough into 3 equal pieces. Shape into baguettes 2' long, try not to degas the dough. Now the fun part. Roll one half of the baguette toward the center in a spiral (ccw or cw), roll the other half toward the center into a spiral in the same direction. When you are done you should have a "curly S". Do the same for all 3 pieces. Place the shaped loaves on a baking sheet (a flat sheet or the back of a sheet with sides) lined with parchment paper, mist with water and apply sesame seeds liberally, the loaves will expand and spread the seeds out. Place in a food grade plastic bag or seal in plastic wrap but give the loaves room to rise. I add a wet sheet of paper towel to the bag away from the loaves to keep the dough moist. Place in refrigerator overnight. The next morning remove the loaves from the refrigerator. They should have risen noticeably. Poke one; the dent should spring back slowly and incompletely. If not, cover and let rise on the counter. Preheat the oven to 500 deg F. I prefer to use a baking stone and the steam generating method that I posted here a while ago but this crust will be soft compared to a baguette crust because of the semolina but at least some misting during the early part of baking is useful to prevent the crust from hardening too soon. Either bake on the sheet or slide the loaves and parchment paper onto the baking stone. After 2 minutes of misting, lower the oven temp to 450 deg F, rotate the loaves after 15 minutes, bake until golden brown and internal temperature reaches 200 - 205 deg F. Enjoy! --------------- MESSAGE bread-bakers.v110.n003.2 --------------- From: jhawkblu@aol.com Subject: Re: gooey bread Date: Mon, 18 Jan 2010 09:43:24 EST If it has worked in the past, then I believe your bread machine is failing. It's not getting "hot" enough to fully cook the bread. My 2 cents worth. --------------- MESSAGE bread-bakers.v110.n003.3 --------------- From: Elizabeth Puglisi Subject: RE: gooey bread machine bread Date: Mon, 18 Jan 2010 11:37:44 -0500 Sounds like a machine malfunction. Either the heat element is going or the timer is. Elizabeth --------------- MESSAGE bread-bakers.v110.n003.4 --------------- From: Reggie Dwork Subject: Chocolate Swirl Bread Date: Sun, 24 Jan 2010 16:39:26 -0800 * Exported from MasterCook * Chocolate Swirl Bread Recipe By :Flo Braker Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Chocolate/Cocoa Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread Dough: 2 cups whole milk 1 package active dry yeast 2 tablespoons sugar 3 tablespoons canola oil 4 3/4 cups flour -- to 5 2 teaspoons table salt Chocolate Filling: 4 ounces bittersweet chocolate (70%) -- very finely chopped 1 tablespoon sugar -- plus 1 tablespoon 1 teaspoon sugar 2 teaspoons unsweetened cocoa powder Dough: Heat milk to 100F to 110F. Pour into the bowl of a heavy-duty mixer, fitted with a paddle attachment; sprinkle yeast and a pinch of the 2 tablespoons sugar over milk. Let sit about 5 minutes. Add remaining sugar and oil; mix until blended. Add 2 cups flour. Beat until smooth. (Dough will be soft.) Add 2 1/2 cups flour and the salt; mix to combine. Replace paddle with a dough hook. Knead until smooth and elastic, about 8 to 10 minutes. If dough is still sticking to sides of bowl and is sticky to touch, add more flour, 1 tablespoon at a time. Resist adding too much flour or dough will be too stiff. After adding about 4 3/4 cups flour, transfer dough to a work surface. Knead by hand. When dough no longer clings to your hand (though it can still feel a bit tacky) you don't need to add any more flour. Resist adding a lot more flour (add only a tablespoon or two). Continue to knead until it is a moderately firm dough. Place in an oiled bowl, turning to grease top. Cover bowl with plastic wrap. Let rise in a warm place for 1 to 2 hours, until doubled in bulk. (To test if dough has doubled, poke a finger in it. If indent remains, the dough is ready for the next step). Filling: Blend together chocolate, sugar, and cocoa; set aside. Shaping: Punch down dough, and work it briefly and gently with your hands to press out bubbles. Divide dough in half; cover and let rest for 10 minutes. Lightly grease two 8 x 4 x 2 1/2" loaf pans; line bottoms with parchment paper. On a very lightly floured work surface, roll one portion of dough into a 16 x 7" rectangle; with a short side of rectangle facing you, sprinkle half of the chocolate mixture over lower two-thirds of the dough, leaving an inch border free of filling. Beginning with short side nearest you, roll up jelly-roll fashion; pinch seam to seal and keep chocolate filling from bubbling out (it's not necessary to pinch the ends closed). Place seam-side down in prepared pan. Repeat with the remaining dough. Sprinkle flour lightly over top of each loaf. Cover lightly with a cloth towel and set aside in a warm place until doubled in bulk, about 45 to 60 minutes. Adjust rack in lower third of oven; preheat oven to 375F. Bake for about 45 minutes, or until golden brown and loaves sound hollow when tapped. Remove the loaves from pans to cooling racks. Let cool for at least 2 hours before slicing (with a serrated knife). Yields 2 loaves Source: ""The Simple Art of Perfect Baking"" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 2g Fat (19.2% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Enjoy this bread plain or with butter, or make sandwiches of peanut butter and thinly sliced bananas, or whipped cream cheese. NOTES : The dough is rolled out on a floured board, then sprinkled with a mixture of grated chocolate, sugar, and cocoa powder, and rolled into a loaf. Enjoy this bread plain or with butter, or make sandwiches of peanut butter and thinly sliced bananas, or whipped cream cheese. To freeze for up to 2 weeks, wrap each loaf tightly in plastic wrap, slip into a plastic baggie and overwrap with aluminum foil. To defrost, remove loaf from freezer and let come to room temperature in its original wrapping. To refresh the bread, unwrap, and bake in a 300F oven until it feels warm to the touch, about 10 to 15 minutes. PER SLICE (18 per loaf): 100 calories, 2 g protein, 17 g carbohydrate, 3 g fat (1 g saturated), 2 mg cholesterol, 137 mg sodium, 0 fiber. --------------- MESSAGE bread-bakers.v110.n003.5 --------------- From: Reggie Dwork Subject: problems Date: Sun, 24 Jan 2010 17:01:49 -0800 Well, Jeff and I made close to 10 loaves over the past week and weekend. I think 1 or 2 worked out. We made a bunch of goofy mistakes. One we forgot the salt. Two more produced bread soup. We used the wrong measuring cups and only put in half of the flour. The loaves that did work were given to a neighbor. We did get 2 that we kept for us. I was hoping to have some recipes to post that we had done but ... maybe next week. I have pulled some recipes out of a file and an sending them out. I hope you had a better week bread baking then we did. Reggie --------------- MESSAGE bread-bakers.v110.n003.6 --------------- From: Reggie Dwork Subject: Cinnamon Bun Scones Date: Sun, 24 Jan 2010 17:20:02 -0800 * Exported from MasterCook * Cinnamon Bun Scones Recipe By : Quaker Oats Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup Quaker(r) Oats -- quick or old fashioned, uncooked 1/4 cup granulated sugar -- plus 2 tablespoons granulated sugar 1 tablespoon baking powder 8 tablespoons butter -- or margarine, (1 stick) , chilled and cut into pieces 3/4 cup whole milk -- or 2% milk 1 egg -- lightly beaten 1 teaspoon vanilla 1/2 cup toasted chopped pecans 2 teaspoons ground cinnamon 3/4 cup powdered sugar 3 teaspoons Tropicana Pure Premium(r) orange juice -- to 4 tsp, Dole(r) 100% orange juice or milk Heat oven to 425F. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2" apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm. Serving size: 12 scones Source: "www.quakeroats.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 13g Fat (38.2% calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 214mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : Calories: 260 Calories from Fat: 110 Total Fat: 12 Saturated Fat: 5 Cholesterol: 35 Sodium: 220 Total Carbohydrate: 34 Dietary Fiber: 2 Sugars: 15 Protein: 5 --------------- MESSAGE bread-bakers.v110.n003.7 --------------- From: Reggie Dwork Subject: Amaretto Coconut Bread Date: Sun, 24 Jan 2010 17:30:34 -0800 * Exported from MasterCook * Amaretto Coconut Bread Recipe By : Karen Mintzias Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread Mailing List Dessert Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Tofu 1 cup Sugar 1/4 cup Amaretto 14 fluid ounces Coconut milk 2 1/2 cups Flour 1/2 teaspoon Salt 1 tablespoon Baking powder 1 cup Unsweetened coconut flakes Preheat oven to 350F. Grease a 9" x 5" x 3" loaf pan. Blend together tofu and sugar thoroughly in an electric mixer or by mashing them together in a large mixing bowl with the utensil of your choice. :-) Mix Amaretto and coconut milk into tofu until well blended. Meanwhile, sift together flour, salt and baking powder. Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly. Spoon batter into prepared loaf pan. Bake until done, about 50 minutes. Cool slightly before removing from pan. Toasted slices of this bread are very nice with tea, coffee, or your fave hot beverage. Note: 1 teaspoon of almond extract and 1/4 cup of water may be substituted for the 1/4 cup of Amaretto. 1 1/2 cups water plus 1/4 cup oil may be used instead of coconut milk. (C) Copyright 1994 Karen Mintzias - May be freely distributed - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 7g Fat (34.2% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n003.8 --------------- From: Jeff Dwork Subject: Three Layer Corn Bread Date: Sun, 24 Jan 2010 19:53:03 -0800 Our copy of "The Tassajara Bread Book" recently came out of hiding. This is a very tasty cornbread. Jeff * Exported from MasterCook * Three Layer Corn Bread Recipe By :Edward Espe Brown Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal -- coarse or medium grind 1/2 cup whole wheat flour 1/2 cup unbleached white flour 2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1/4 cup honey -- or molasses, 1/4 - 1/2 cup 1/4 cup oil 3 cups milk -- or buttermilk Combine dry ingredients. Combine wet ingredients. Mix together. Mixture will be quite watery. Pour into greased 9"x9" pan. Bake 50 minutes at 350F or until top is springy when gently touched. One 9"x9" pan serves 4 - 6. Source: "The Tassajara Bread Book, ISBN 0-87773-025-3" Copyright: "(c) 1970 by the Chief Priest, Zen Center, San Francisco" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 363 Calories; 15g Fat (35.4% calories from fat); 9g Protein; 50g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 413mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : Discovered quite by accident; one batter makes three layers. The corn meal settles. The bran rises. In the middle an egg-custardy layer. Easy! Glorious! Amazing! --------------- END bread-bakers.v110.n003 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved