Date: Sun, 4 Apr 2010 08:49:41 GMT -------------- BEGIN bread-bakers.v110.n011 -------------- 001 - Elysa Braunstein Subject: silicone baking pans Date: Tue, 30 Mar 2010 15:12:13 -0700 (PDT) Do you all have a "rule of thumb" for adjusting recipes when baking in these things? The pan insert says to adjust 5 or 10 minutes, but it doesn't say in which direction. I've been making popovers (had a craving) and they've been coming out ok, but I wondered if they could come out better. I've been cooking them for 5 minutes less than the usual recipe instruction. Also, if anyone has favorite popover recipes, they would be appreciated! Thanks, Elysa --------------- MESSAGE bread-bakers.v110.n011.2 --------------- From: Reggie Dwork Subject: Brown Bread Date: Fri, 26 Mar 2010 11:15:56 -0700 * Exported from MasterCook * Brown Bread Recipe By :Susan Westmoreland Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 2 cups all-purpose flour 1 1/2 cups wheat bran 1 cup wheat germ 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 stick butter -- cut up 2 1/2 cups buttermilk Heat a baking sheet in a 350F oven. In a large bowl, stir together 2 cups whole wheat flour, 2 cups all-purpose flour, 1 1/2 cups wheat bran, 1 cup wheat germ, and 1 1/2 teaspoons each baking soda and salt. Cut up half a stick of butter and rub it into the flour with your fingers. Stir in 2 1/2 cups buttermilk. Knead 5 or 6 times and shape into a ball; flatten to a 9" disk. Remove baking sheet from oven and place loaf in center. Cut an about 1/2" deep across disk. Bake 1 hour, rotating pan once halfway through baking. Transfer to wire rack; cover with a clean kitchen towel. Let stand 1 hour before slicing. Source: "Good Housekeeping Oct 2006" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 5g Fat (29.8% calories from fat); 5g Protein; 21g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 279mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat. Serving Ideas : Serve plain or with butter or your favorite Irish cheese. NOTES : I took my first trip to Ireland recently and fell in love with brown bread. Its nutty flavor and chewy texture captivated me, so once I came home, I tried to re-create the recipe. Happily, Aisling O'Callaghan of the Longueville House inn in County Cork, where I had my first bite, shared her technique. Irish "brown flour" is coarser than ours, but after a few tests and the opinions of a few Irish friends, I found a winning loaf. It's a cinch to put together and full of whole grains. --------------- MESSAGE bread-bakers.v110.n011.3 --------------- From: sueherm@pacbell.net Subject: Re: New bacteria strain points the way toward 'super sourdough' Date: Sat, 27 Mar 2010 08:30:55 -0700 (PDT) Thanks, that's and interesting article; I'm not sure if I would buy that stuff if it was marketed or not. And the phrase, "a new strain of bacteria reported at the American Chemical Society meeting" just freaks me out, a little. Namaste Sue --------------- MESSAGE bread-bakers.v110.n011.4 --------------- From: Reggie Dwork Subject: easiest bread Date: Fri, 26 Mar 2010 08:16:48 -0700 Well, this is the easiest bread recipe I have ever heard of ... plus it uses a very commen ingredient that I never thought about putting into the bread recipe. Vinegar. I am not sure of what the addition of it does to the recipe. Any ideas?? * Exported from MasterCook * Easy-Bake Bread Recipe By :Cindy Heller Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups white wheat flour -- (eg King Arthur Flour), plus additional for dusting 1/2 teaspoon active dry yeast 2 3/4 teaspoons salt 1 1/2 teaspoons sugar 1 1/2 cups water -- at room temperature 1 tablespoon white vinegar PREP 15 minutes RISE 20 hours BAKE at 450F for 45 minutes 1. In a large bowl, whisk together flour, yeast, salt and sugar. Add water and vinegar and stir just until ball of dough forms. Cover bowl with plastic wrap and let sit at room temperature for 18 hours. 2. Place a large piece of parchment paper on a baking sheet. Place dough on a lightly floured work surface; knead for 10 seconds. Form into ball by pulling edges into middle. Place dough, seam-side down, on parchment paper; coat with nonstick spray and cover with plastic wrap. Let sit at room temperature for 2 hours or until it's doubled in size. 3. About 30 minutes before dough is ready, place a 6 to 8 quart Dutch oven with lid on oven rack and heat oven to 500F. 4. Lightly flour dough on parchment. Carefully remove pot from oven; uncover. Using parchment paper to lift dough, place both the parchment and dough into pot. Cover pot, return to oven and lower temperature to 450F. 5. Bake bread, covered, for 30 minutes, then remove lid and continue to bake another 15 minutes or until bread is browned. Carefully remove bread from pot to a wire rack and cool. Start to Finish Time: "21:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 1g Fat (4.6% calories from fat); 4g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 491mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : PER SLICE 120 calories; 1/2 g fat (0 g sat.); 4 g protein; 24 g carbohydrate; 4 g fiber; 530 mg sodium; 0 mg cholesterol 198 NOTE: This recipe is so simple, it really is the best thing since sliced bread. Unlike most doughs, this one has a scant amount of yeast, lots of water and is barely kneaded. However, a very wet dough left to ferment for hours is the perfect environment for all those molecules to align and create gluten, which gives this loaf its crisp crust and large, well-structured crumb. --------------- MESSAGE bread-bakers.v110.n011.5 --------------- From: Reggie Dwork Subject: Banana Chocolate Chip Muffins Date: Sun, 04 Apr 2010 01:07:08 -0700 * Exported from MasterCook * Banana Chocolate Chip Muffins (Lighten Up version) Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup bananas -- 2, mashed, ripe 2/3 cup packed dark brown sugar 6 ounces low-fat banana yogurt -- (1 container) 1 teaspoon vanilla extract 1 egg 1 egg white 1/2 cup lowfat 1% milk -- plus 1 tablespoon low-fat (1%) milk 2 tablespoons mini chocolate chips -- chopped 2/3 cup confectioner's sugar Preheat oven to 350F. Coat 12 muffin cups with cooking spray. Combine flour, baking tsp powder, baking soda and salt; reserve. On medium speed, beat bananas, brown sugar, yogurt and vanilla until blended. Beat in egg and egg white. On low speed, alternately beat in flour mixture with 1/2 cup milk until just combined. Stir in chips. Divide batter among muffin cups. Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer from pans to rack; cool completely. Combine confectioners' sugar and remaining 1 Tbsp milk until smooth; drizzle over muffins. Lighten Up version per muffin: 194 calories; 2 g. fat servings 12 cal 194; pro 4g; fat 2g; sat fat 1g; trans fat 0g. carbs 42 g; sod 261 mg; fiber 1g; sugar 25 g Description: "You'll go bananas for our moist, sweet muffins that have all the richness of the classic but just a smidgen of the fat!" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 2g Fat (7.2% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n011.6 --------------- From: Reggie Dwork Subject: Cranberry Oatmeal Muffins Date: Sun, 04 Apr 2010 01:35:07 -0700 * Exported from MasterCook * Cranberry Oatmeal Muffins Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Fruits Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup whole wheat flour 1/2 cup all-purpose flour 1/2 cup old-fashioned oats 1/4 cup packed dark brown sugar 1 1/2 teaspoons baking powder 1 teaspoon grated orange peel 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup cherry-flavored dried cranberries 6 ounces plain yogurt 1/2 cup milk 1 egg -- beaten 2 tablespoons butter -- melted 1/2 teaspoon vanilla extract 1/4 cup old-fashioned oats 3 tablespoons packed dark brown sugar 2 tablespoons butter -- softened 1/2 teaspoon ground cinnamon Heat oven to 400F. Line 9 muffin cups with paper liners. Whisk whole wheat flour, all-purpose flour, 1/2 cup oats, 1/4 cup brown sugar, baking powder, orange peel, salt and 1/4 teaspoon cinnamon in large bowl. Stir in cranberries. Whisk yogurt, milk, egg, butter and vanilla in medium bowl. Stir in flour mixture just until combined. Spoon into muffin cups. Combine all streusel ingredients in small bowl; sprinkle over muffins. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely on rack. 9 muffins PER MUFFIN: 215 calories, 7 g total fat (4 g saturated fat), 4.5 g protein, 35.5 g carbohydrate, 40 mg cholesterol, 255 mg sodium, 2.5g fiber Source: "Cooking Club Magazine" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 7g Fat (34.2% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 280mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v110.n011 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved