Date: Mon, 22 Nov 2010 07:01:15 GMT -------------- BEGIN bread-bakers.v110.n039 -------------- 001 - Reggie Dwork Subject: 2 cracker recipes Date: Mon, 15 Nov 2010 19:45:48 -0800 * Exported from MasterCook * Whole Grain and Pepper Crackers Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List crackers Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup rolled oats 1/4 cup bran 1 cup all-purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon sugar 1/2 teaspoon kosher salt teaspoon baking soda 4 tablespoons unsalted butter -- cut into small pieces and chilled 1/3 cup buttermilk 1 teaspoon fresh ground pepper 1 large egg -- lightly beaten Makes 36 3" crackers Triangular crackers or 40 2" square crackers 1. Make the dough: Pulse the oats and bran in the bowl of a food processor fitted with a metal blade until coarsely ground. Add the flour, baking powder, sugar, 1/4 ts salt and baking soda and pulse to combine. Add the butter and process until the flour mixture resembles coarse meal. Add the buttermilk and pepper and continue to process until the dough forms a ball and rides the blade. Divide in half, wrap in plastic wrap and refrigerate fir 30 min. 2. Bake the crackers: Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. Roll the dough out on a lightly floured surface to 9 X 9" square about 1/4" thick. Using a sharp knife, cut the dough into 3" triangles or 2" squares. Transfer the craackers to the prepared baking sheet, brush them with the b eaten egg, and sprinkle with the remaining salt. Repeat with the remaining dough and bake crackers until golden brown - about 15 min. Transfer the crackers to a wire rack to cool completely and store in an airtight container until ready to serve. Per 3" cracker Pro .7g, fat 1.5g, carb 3.6g, fiber .4g, sodium 58.8mg, chol 6.5mg, cal 29.4 Source: "Country Living, Sept 2002" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; 2g Fat (44.2% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cheddar Walnut Crackers Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Bread-Bakers Mailing List crackers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/3 cup chopped walnuts 2 tablespoons unsalted butter -- cut into small pieces and chilled 1 1/2 cups shredded Cheddar cheese -- (about 3 1/2 oz) 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper 1/4 cup water Makes 40 1 1/2" x 1 1/2" crackers 1. Make the dough; combine flour and walnuts in the bowl of a food processor fitted with a metal blade and process until the walnuts are very fine. Add butter, cheese, salt, and pepper to the flour and pulse to combine. Add the water, 1 T at a time, pulsing until a ball of dough forms and rides the blade. Wrap dough ball in plastic wrap and chill for 15 min. 2. Bake the crackers: preheat oven to 350F. On a floured surface, roll dough out to 1/4" X 1/4" thickness. Using a small (1 1/2 X 1 1/2") cookie cutter, cut out as many crackers as possible. Gather the scraps, roll the dough, and repeat cutting crackers until all of the dough is used. Place the crackers on a nonstick baking pan and bake until crisp - 15 - 20 min. Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve for up to 1 week. Per cracker pro 1.5g, fat 2.6g, carb 2.6g, fiber .2g, sodium 53.2mg, chol 6mg, cal 40 Source: "Vegetarian Times, March 2001" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 3g Fat (58.1% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v110.n039.2 --------------- From: Reggie Dwork Subject: Country Rye Bread Date: Tue, 16 Nov 2010 15:39:37 -0800 * Exported from MasterCook * Country Rye Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour 1 1/4 cups rye flour 1 cup water 1 tablespoon caraway seed 3 Tablespoons honey 1 tablespoon vegetable oil 1 teaspoon salt 1 package dry yeast Follow manufacturer's instructions for placing all ingredients into bread pan; select bake cycle, and start bread machine. Source: "mardiweb.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 2g Fat (10.8% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 180mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n039.3 --------------- From: Reggie Dwork Subject: rolls Date: Fri, 19 Nov 2010 20:23:15 -0800 * Exported from MasterCook * Anise Seed Rolls Recipe By : Serving Size : 36 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 2 packages active dry yeast -- (.25 oz) 1 quart water -- divided 2/3 cup shortening 1 cup white sugar 2 eggs 1 teaspoon salt 2 teaspoons anise seed 8 cups all-purpose flour -- or as needed 1. Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110F/45C). 2. Dissolve yeast in 1 cup lukewarm (110F/45C) water. Allow to rest 5 minutes. 3. Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours. 4. Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 " thick. Cut dough into 8x1" strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour. 5. Preheat oven to 400F (200c) 6. Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet. 7. Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes. Description: "They are sweet and have just the slightest hint of anise. They're definitely worth the work." Source: "allrecipes.com" Start to Finish Time: "3:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 5g Fat (25.7% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 71mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : Amount Per Serving Calories: 168 | Total Fat: 4.6g | Cholesterol: 13mg * Exported from MasterCook * Dinner Rolls Recipe By : Serving Size : 36 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups warm milk 4 teaspoons active dry yeast 1/2 cup sugar 2 eggs 1/2 cup butter -- softened 2 teaspoons salt 7 cups all-purpose flour -- or as needed 1/2 cup butter -- melted 1. Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour. 2. Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times. 3. Break off 2 to 3" size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size. 4. Preheat oven to 400F (200C). Lightly grease a 9x13" baking dish. 5. Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm. Description: "The rolls are excellent!!!!"" Source: "allrecipes.com" Start to Finish Time: "2:36" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 6g Fat (35.0% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : Amount Per Serving Calories: 158 | Total Fat: 6g | Cholesterol: 27mg --------------- MESSAGE bread-bakers.v110.n039.4 --------------- From: Reggie Dwork Subject: Ekmek Turkish Bread Date: Fri, 19 Nov 2010 20:40:23 -0800 * Exported from MasterCook * Ekmek Turkish Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bread flour -- divided 3/4 cup water -- divided 5 teaspoons active dry yeast 1 teaspoon white sugar 2 cups warm water -- (110F/45C) 6 cups bread flour 2 teaspoons salt Original Recipe Yield 2 loaves 1. To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. 2. To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. 3. Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size. 4. Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12" ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425F (220C). 5. Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving. Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 1g Fat (4.4% calories from fat); 11g Protein; 63g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 359mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat. Serving Ideas : Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. NOTES: It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on. If you've no pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears. --------------- MESSAGE bread-bakers.v110.n039.5 --------------- From: "Haldas" Subject: No Kneed Bread Date: Sat, 20 Nov 2010 22:54:07 -0500 I have baked several no kneed breads and most were not baked properly. The bread is moist and sticking in the temperature probe does not come out clean. The recipe calls for baking at 450F. for 50 minutes then the cover is removed and baked an additional 10 - 15 minutes. The crust is great with open crumb but with sticky dough. I use a Corning Ware Rangetopper pot. (Metal bottom) I have tried the following without success: Increased the temperature to 475F. I then increased the baking time with lid removed by as much as 15 minutes. The inside temperature is 209F I have tried both Bread and All Purpose flour with the same results. The recipe calls for: 3 cups flour 1 1/2 tsp salt 1/4 tsp yeast 1 5/8 cups of water Do I have a hydration problem? Any suggestions? --------------- END bread-bakers.v110.n039 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved