Date: Sun, 1 Aug 2010 20:01:44 GMT -------------- BEGIN bread-bakers.v110.n025 -------------- 001 - Reggie Dwork - Re: Digest bread-bakers.v110.n024 007 - Kathleen Subject: muffins Date: Sun, 25 Jul 2010 11:42:40 -0700 A little early but you might want to add it to your files so when the holidays come you can make them. Reggie * Exported from MasterCook * Eggnog Muffins Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1/2 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1 egg -- beaten 1 3/4 cups eggnog mix 1/2 cup vegetable oil 1/2 cup golden raisins 1/2 cup pecans In a lg bowl, combine first 5 ingredients. In another bowl, combine next 3 items and mix well. Stir into dry ingredients and fold iin the raisins, nuts. Line mufffin cups and fill 2/3 full. Bake at 350F for 20 - 25 min. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 9g Fat (28.3% calories from fat); 3g Protein; 47g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 180mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n025.2 --------------- From: Andy Nguyen Subject: Re: Deep Brown Bread Crust Date: Mon, 26 Jul 2010 00:27:41 -0400 (EDT) "Werner Gansz" wrote: >I've been baking deep brown crusts for several years [...] > >Note the color of most of the crusts, some are actually a bit burned >by design. Red Hen's breads are delicious; their crusts are thick, >chewy and have a nutty sweetness from the caramelized sugars created >by long fermentation and the deep bake. Those loaves look good, though I can almost taste the bitterness in the "burnt" crust! >If your free-standing loaves don't look like these, I think you are >missing out on a lot of flavor. I'd say it depends on the bread I'm making. It'd be highly boring if everything I make look and taste the same! Indeed, even in the pics, I notice that only the bigger/thicker loaves are well-browned. I am surmising that those loaves have to be baked longer at a given temperature for their crumb to lose enough moisture/to come up to the desired temperature. Thus it's unavoidable that their crust would be more browned. A side effect of a long bake time would obviously be a thicker crust. In my own baking, I have not yet figured out how to bake bigger loaves to the proper doneness without ending up with thick crust. It's not that a thick crust is undesirable. It's just that sometimes, the long bake time required for really hefty loaves results in a crust that is a bit too thick and hard. >Bake them a little hotter and little longer than most recipes >suggest. A bit of "almost black" on the lip of the slash isn't a bad thing. In my book, it is a bad thing _if_ it ends up tasting bitter i.e. like carbon in burnt food. Andy Nguyen --------------- MESSAGE bread-bakers.v110.n025.3 --------------- From: Reggie Dwork Subject: gluten free pizza and ... Date: Sat, 24 Jul 2010 23:34:29 -0700 Apparantly the new thing in the East Bay [CA: Oakland/Berkeley/etc] pizza places is gluten free pizza crust. Have any of you made or tried this?? Do you have a recipe to share?? Here are 2 recipes for gluten-free mix which is used in Gluten-Free Breakfast Bread. Reggie * Exported from MasterCook * Gluten-Free Breakfast Bread Recipe By : Serving Size : 16 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads Gluten-Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups dairy free / soy free gluten-free flour blend -- OR your favorite all purpose gluten-free blend 1/3 cup sugar 1 tablespoon instant yeast 2 teaspoons xanthan gum -- OR guar gum 2 teaspoons salt 6 egg yolks 1/3 cup light olive oil 1 3/4 cups club soda -- or sparkling mineral water Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan) Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend. Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients. Slowly add carbonated water to the bowl and mix until blended. Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes. Preheat oven to 325F Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf. Set the loaf pan, uncovered in a warm, draft-free location to rise. When batter is about 1" below the top rim of the bread pan place it in preheated oven. Bake bread for 50 minutes or until internal temperature reads 200F on an instant read thermometer. Remove bread from loaf pan and cool on a rack before slicing. Description: "This is the recipe that uses the High Protein Gluten, Dairy, Soy, and Legume Free Flour Blend recipe." Source: "glutenfreecooking.about.com" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 6g Fat (69.5% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 276mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : This high protein gluten-free bread recipe is also dairy, soy and bean free. It makes very good morning toast and French toast. This recipe was adapted from a recipe which appears in Gluten-Free Baking with The Culinary Institute of America by Richard J. Coppedge Jr., C.M.B., called "Egg Bread." * Exported from MasterCook * High Protein Gluten, Dairy, Soy, and Legume Free Flour Blend Recipe By :By Teri Gruss, MS, About.com Guide Serving Size : 32 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads Gluten-Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups white rice flour 2 1/2 cups tapioca flour 2 cups amaranth flour 1 1/2 cups sorghum flour 1 cup superfine brown rice flour -- (see tips) 1 cup gluten-free egg white protein powder -- (see tips) Combine all ingredients in a large mixing bowl. Use a large whisk to thoroughly blend the flours and egg protein powder. Store in a labeled container with a tight fitting lid or in a large zippered freezer bag. Refrigerate. Makes approximately 3 pounds Tips: Authentic Foods makes Superfine Brown Rice Flour, a powdery product, smoother and less gritty than other brown rice products. NOW Foods makes 100% pure, gluten free egg white protein powder. --------------- MESSAGE bread-bakers.v110.n025.4 --------------- From: Reggie Dwork Subject: Muffins That Taste Like Donuts [corrected in v110.n026.1] Date: Sat, 24 Jul 2010 23:55:46 -0700 [corrected in bread-bakers.v110.n026.1] --------------- MESSAGE bread-bakers.v110.n025.5 --------------- From: Judith Mayberry Subject: Guy Snape's Pizza Advice Date: Sun, 25 Jul 2010 02:10:26 -0700 I went to Guy's website, http://www.breadsecrets.com/pizza.html, and it was a joyful experience! The section on pizza was thorough and well thought out, and the photos were excellent. If you haven't seen the website yet, you have a treat waiting for you. And guess what...I had a SuperPeel standing in a corner of my pantry and had forgotten all about it! It's been there for several years. Previously I made pizzas on pizza screens on my Big Green Egg (biggreenegg.com) out on the patio, and had no need of it. In my first post I mentioned the griddle thing started when I saw Mario Batali's new book and read about how he uses griddles for pizzas in his restaurant. He uses a laser gun thermometer to test the griddle temperature of 375F, and as I had one of those guns, my dough has always cooked perfectly on the stovetop. A highly recommended tool if you don't want to stand around wondering if it's not hot enough or if it's too hot. Judy --------------- MESSAGE bread-bakers.v110.n025.6 --------------- From: Judy L Subject: Re: Digest bread-bakers.v110.n024 Date: Mon, 26 Jul 2010 14:56:27 -0700 (PDT) Wow, Jeffrey, your tips are really great! I need to gather my courage and just try it! Knowing that unglazed tiles worked for you is a big help. I have a split grille and most stones won't fit. I can get a tile cut, or use several smaller. Judy Jeffrey Gerlach wrote: >Subject: Pizza on the grill & ..... >Date: Sat, 17 Jul 2010 08:02:14 -0500 > >Judith, > >After I roll out my dough on a floured board, I slide it on to a >peel generously (but not heavily) dusted with corn meal. Sauce and >topping are added, while occasionally gently shaking the peel to >make sure the pizza is still "loose", after which it slides easily >on to the preheated unglazed floor tiles in my grill. --------------- MESSAGE bread-bakers.v110.n025.7 --------------- From: Kathleen Subject: Mini Herb Breads Date: Sat, 31 Jul 2010 12:03:28 -0400 These are great little breads. We started on one loaf and I put the other two in the freezer and took them out as needed. They come to room temperature fast because they are small. Rather than use a food processor, I put all the ingredients in my Zo and selected the dough setting. kathleen * Exported from MasterCook * Mini Herb Breads Recipe By :Beatrice Ojakangas Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water -- (1/4 to 1/2 cup) (105F to 115F) 2 tablespoons sugar 1 (1/4-ounce) package active dry yeast 2 3/4 cups all-purpose flour 1/2 cup instant nonfat dry milk solids 2 tablespoons butter or margarine -- cut into 2 pieces 1 tablespoon mixed dried herbs 1 teaspoon salt 2 large eggs -- beaten Melted butter -- or margarine, optional Makes 3 small loaves. 1. Combine 1/4 cup of the water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. 2. Fit processor with steel blade. Measure flour, dry milk, the 2 tablespoons butter, herbs and salt into work bowl. Process until mixed, about 15 seconds. Add yeast mixture; process until blended, about 10 seconds. 3. Turn on processor and slowly drizzle beaten eggs and just enough remaining water through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. 4. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. 5. Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover with plastic wrap and let stand in warm place (85F) until doubled, about 1 hour. 6. Punch down dough. Divide into 3 equal parts. Shape each part into a small loaf and place in greased 5 3/4 x 3 1/2 x 2 1/4-inch loaf pan. Cover pans loosely with plastic wrap and let stand in warm place until doubled, about 45 minutes. 7. Heat oven to 375F. Bake until golden and loaves sound hollow when tapped, 15 to 20 minutes. Remove immediately from pans to wire rack. Brush crusts with melted butter, if desired. Cool completely. Source: "Fast & Easy: Breads & Quick Breads With Your Food Processor, page 20" Copyright: "(c) 1986 by Publications International, Ltd. (Favorite Recipes Magazine No. 16)" Yield: "3 small loaves" - - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v110.n025 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved