Date: Mon, 25 Oct 2010 08:05:39 GMT -------------- BEGIN bread-bakers.v110.n035 -------------- 001 - "L. Hansen" - Re: wet centers 006 - Reggie Dwork Subject: Re: pumpkin bread Date: Mon, 18 Oct 2010 07:46:48 -0600 I love to put frozen raspberries in pumpkin bread ... the loose ones, not the ones with syrup. Just barely fold them in at the last. YUMMY! Lobo --------------- MESSAGE bread-bakers.v110.n035.2 --------------- From: "Sonia Martinez" Subject: Re: basic pizza help in Spanish Date: Mon, 18 Oct 2010 07:29:21 -1000 In reply to Jeff's quest for a pizza recipe in Spanish, here is one pretty basic with basic instructions Sonia [[Jeff says thanks to Sonia]] http://www.food-info.net/es/qa/qa-fp56.htm Sonia R. Martinez Cookbook author and freelance food writer You can follow my Hawai'i food and gardening adventures http://www.soniatasteshawaii.com Also my Gather.com pages http://foodiesleuth.gather.com My Tropical Taste monthly columns in the Hamakua Times http://hamakuatimes.com Contributor to http://www.ediblecommunities.com/hawaiianislands Farmers Market Correspondent for http://www.hawaiihomegrown.net --------------- MESSAGE bread-bakers.v110.n035.3 --------------- From: dclancy64@aol.com Subject: wet centers Date: Mon, 18 Oct 2010 16:05:33 -0400 (EDT) I just made my first loaf of Jim Lahey's bread and it was AWESOME! Unbelievable oven spring, lots of holes, great flavor and texture. It made a believer out of me- definitely the best loaf I've ever made. I doubled the recipe and baked it for an extra ten minutes with the lid off keeping the oven at 450 F. Perhaps your oven is not hot enough? Don't give up!! --------------- MESSAGE bread-bakers.v110.n035.4 --------------- From: "Stephen Blumm" Subject: Archive and no-knead questions Date: Mon, 18 Oct 2010 22:10:06 -0400 Pardon my ignorance but does the Bread-Bakers' List have an online archive where you can find past recipes? There are so many excellent recipes and I often seem to lose or misplace the ones I save. [[Editor's note: Yes, there are archives at . See the *info* lines at the bottom of the digest. Everything from 1990 to the present is there. The extracted recipes only go up to 2001, but the full text of evey digest is there and can be searched.]] I've read quite a few posts on 'kneadless bread.' Does anyone feel that the kneadless breads lack the flavor of breads made more traditionally? I've tried various versions of 'kneadless' bread but find them all lacking in comparison with more traditional methods using a pre-ferment. I was wondering about others' experiences. Best Stephen --------------- MESSAGE bread-bakers.v110.n035.5 --------------- From: Mary Subject: Re: wet centers Date: Mon, 18 Oct 2010 23:36:29 -0700 I have had the same experience with no-knead bread, and I read somewhere that, at the end of baking, you should remove it from the Dutch oven, set it on the oven rack, turn off the oven, leaving the door cracked slightly and allow it to cool gradually in the warm oven. I tried that, along with extending the baking time by 5 minutes and it seemed to work. I also read many cautions about slicing the bread too soon. It must be thoroughly cool. Mary --------------- MESSAGE bread-bakers.v110.n035.6 --------------- From: Reggie Dwork Subject: Focaccia Date: Sat, 23 Oct 2010 21:27:28 -0700 * Exported from MasterCook * Focaccia, Easiest Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon white sugar 1/4 teaspoon active dry yeast -- (1 pkg) 1/3 cup warm water -- (110F/45C) 2 cups all-purpose flour 2 tablespoons olive oil 1/4 teaspoon salt In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. Preheat oven to 475F (245C). Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes. Description: ""Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish."" Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 7g Fat (23.0% calories from fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : Amount Per Serving Calories: 296 | Total Fat: 7.4g | Cholesterol: 0mg *************** * Exported from MasterCook * Focaccia Bread, Fantastic Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon honey 1/4 ounce active dry yeast -- (1 pkg) 2/3 cup warm water -- (110F/45C) 2 cups all-purpose flour 1/2 teaspoon salt 4 tablespoons olive oil -- divided In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes. Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2" thick. Place in greased 9x13" pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400F (200C). Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400F for 15 minutes. Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 14g Fat (36.2% calories from fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : Amount Per Serving Calories: 355 | Total Fat: 14.2g | Cholesterol: 0mg --------------- MESSAGE bread-bakers.v110.n035.7 --------------- From: Reggie Dwork Subject: Sun Dried Tomato Focaccia Date: Sat, 23 Oct 2010 21:29:07 -0700 * Exported from MasterCook * Sun Dried Tomato Focaccia Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup water 3 Cups bread flour 2 tablespoons dry milk powder 3 1/2 tablespoons white sugar 1 teaspoon salt 3 tablespoons margarine 2 teaspoons active dry yeast 1/2 cup chopped sun-dried tomatoes 2 tablespoons olive oil 2 tablespoons Parmesan cheese 2 teaspoons dried rosemary -- crushed 1 teaspoon garlic salt 1 cup shredded mozzarella cheese Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer. Set to Dough cycle, and start the machine. Dough will be 1/2 pound. When the bread machine has finished the Dough cycle, take the dough out. Knead for 1 minute by hand. Place in an oiled bowl, and turn a few times to coat the surface of the dough. Cover with a damp cloth, and let rise for 15 minutes in a warm place. Dust a 10 x 15" baking tray with cornmeal. Roll out dough to fit the pan. Make indentations in the dough with your finger tips. Brush top surface with oil, and cover with a damp cloth. Allow to rise for 30 minutes. Sprinkle with parmesan, rosemary, garlic salt, and mozzarella. Bake at 400F (205C) for 15 minutes, or until nicely browned. Cool slightly, and cut into squares for serving. Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 451 Calories; 17g Fat (33.4% calories from fat); 14g Protein; 61g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 971mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n035.8 --------------- From: Reggie Dwork Subject: Christmas Stollen Date: Sat, 23 Oct 2010 22:13:12 -0700 * Exported from MasterCook * Christmas Stollen Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Christmas Ethnic Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups all-purpose flour -- (16.9 oz) 1/2 teaspoon salt 1/2 teaspoon freshly grated nutmeg 1/4 cup fresh orange juice 2 tablespoons brandy 1/2 cup dried cherries 1/3 cup golden raisins 1/3 cup chopped dried apricots 1/2 cup warm 2% reduced-fat milk -- (100F to 110F) 1/4 cup granulated sugar 1/4 ounce dry yeast -- (1 pkg) 6 tablespoons butter -- melted 2 large eggs -- lightly beaten 1/2 cup diced candied citron 1/2 cup sliced almonds -- toasted 1 1/2 teaspoons grated lemon rind Cooking spray 2 tablespoons 2% reduced-fat milk -- divided 1 large egg 1/2 cup powdered sugar 1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine 15.75 ounces (about 3 1/2 cups) flour, salt, and nutmeg. Combine orange juice and brandy; microwave at HIGH 45 seconds. Add cherries, raisins, and apricots; let stand for 20 minutes. 2. Combine warm milk, granulated sugar, and yeast; let stand for 5 minutes. Stir butter and 2 eggs into yeast mixture. Stir in juice mixture, 1/2 cup citron, almonds, and rind. Add flour mixture to yeast mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F) 1 hour or until doubled in size. Punch dough down. Divide dough into 2 equal portions; roll each into an 11 x 8" oval. Fold 1 short end toward center; fold other short end toward center until it overlaps first end. Place loaves, seam side down, on a baking sheet lined with parchment paper. Cover and let rise 1 hour or until doubled in size. 4. Preheat oven to 350F. 5. Combine 1 tablespoon milk and 1 egg. Uncover dough; brush gently with milk mixture. Bake at 350° for 32 minutes or until golden. Cool on wire racks. Combine 1 tablespoon milk and powdered sugar, stirring until smooth; drizzle over loaves. Yield: 24 servings (serving size: 1 slice) Source: "Cooking Light, Nov 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 6g Fat (27.4% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 97mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : Order candied citron from amazon.com, or omit it and add extra dried apricots and increase lemon rind to 1 tablespoon. Wrap this fruited bread in a tea towel and tie with a pretty ribbon for a lovely homemade gift. Order candied citron from amazon.com, or omit it and add extra dried apricots and increase lemon rind to 1 tablespoon. Calories: 168 Fat: 4.8g (sat 2.2g,mono 1.7g,poly 0.5g) Protein: 3.8g Carbohydrate: 26.5g Fiber: 1.4g Cholesterol: 34mg Iron: 1.4mg Sodium: 83mg Calcium: 26mg --------------- END bread-bakers.v110.n035 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved