Date: Sun, 14 Feb 2010 23:19:42 GMT -------------- BEGIN bread-bakers.v110.n005 -------------- 001 - Judith Mayberry Subject: Re: Digest bread-bakers.v110.n004 Date: Mon, 1 Feb 2010 11:58:07 -0800 Lore, you've been sending some REALLy good ones lately! Good job! Judy --------------- MESSAGE bread-bakers.v110.n005.2 --------------- From: Dan Haggarty Subject: Re: Honey-Oat Bread (bread-bakers.v110.n004) Date: Mon, 01 Feb 2010 20:19:50 -0500 This Honey-Oat Bread is very similar to the Atholl Brose Bread that I've been developing. Two significant differences are the 2 tbsp of whiskey(!) that I add and the fact that I finish my baking at 325F for a longer period of time. At this lower temperature, the sugars in the bread don't caramelize and burn, or at least not as rapidly, so there's no need to cover with foil. Dan --------------- MESSAGE bread-bakers.v110.n005.3 --------------- From: Jeff Dwork Subject: another cornbread Date: Sun, 14 Feb 2010 14:23:45 -0800 This one is from the back of a bag of Golden Pheasant Brand Polenta, distributed by The Polenta Company, South San Francisco, CA 94080. Very good. Jeff San Francisco Polenta Bread 1 c sifted flour 1 c polenta -- fine to medium grind, degermed cornmeal 1 Tbsp baking powder 1/2 tsp salt 1/4 c sugar 1 egg -- beaten 1 c milk 1/4 c oil Preheat oven to 425F. Place all ingredients in mixing bowl and blend. Pour into 8-inch square pan and bake 20 to 25 minutes or until brown. May also be baked in muffin tins. Serves 6. 310 cal, 11.6 g fat, 44.6 g carb, 1.7 g fiber, 6.3 g protein, 389 mg sodium --------------- MESSAGE bread-bakers.v110.n005.4 --------------- From: Sue Prescott Subject: Heavily Seeded Bread Date: Mon, 1 Feb 2010 11:02:36 -0800 (PST) I'm working on this recipe; what I'm posting isn't quite there yet. Hearty Multigrain Bread Recipe By : Sue Prescott Serving Size : 24 Preparation Time :0:00 Categories : Breads Multigrain Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 C Whole Wheat Flour -- Divided 1/2 C Brown Sugar -- Packed 1/4 C Butter -- Softened 1/4 C Sunflower Seeds 1/4 C Quinoa 1/4 C Flaxseed 2 Tbsp Instant Yeast -- (may need 3 tbsp at lower altitudes) 1 Tbsp Vital Wheat Gluten 2 Tsp Salt 3/4 C Milk 1 1/2 C Water Mix 5 cups flour, brown sugar, butter, seeds, millet, flaxseed, yeast and gluten in a large bowl. Heat milk and water to 120F and add to bowl. Stir together, adding the remaining flour as needed. When the flour comes together, turn out on well floured surface, cover with bowl and let stand 10 minutes. (You can skip this, but mom always did this with her bread dough, so I do, too. I really think it helps the moisture even out in the dough.) Knead on floured surface for 10 minutes. Add only enough additional flour to prevent it from sticking. Place in a greased bowl and turn to coat top. Cover with plastic wrap, place in a warm place (80F to 85F) and let rise until doubled. Knead lightly, divide dough in halves and place on parchment-lined baking sheet. Let rise. It won't double. Preheat oven to 400F. When hot, place in oven and bake 45 to 50 minutes. Remove to rack to cool. Makes 2 round loaves. - - - - - - - - - - - - - - - - - - NOTES : I live at 9200 ft elevation and routinely reduce the yeast by a third, so you may want to add 3 tbsp (it is a lot, but it works). Also, our air is really dry, so you may not need as much water. --------------- END bread-bakers.v110.n005 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved