Date: Sun, 2 Jan 2011 09:31:01 GMT -------------- BEGIN bread-bakers.v111.n001 -------------- 001 - "Allen Cohn" Subject: RE: English Muffins Date: Sat, 25 Dec 2010 06:49:22 -0800 Hmmm...that's the recipe (Alton Brown's) I like the most. The texture is good. The flavor needs work. And I add the step of baking the muffins 10 minutes post frying in order to cook the middles. Allen --------------- MESSAGE bread-bakers.v111.n001.2 --------------- From: Andreas Wagner Subject: Zelten Brot Date: Sun, 26 Dec 2010 12:38:38 +0100 A friend from Colorado recently shared this recipe with me, which came from Austria to the US in 1901 with her grandparents. For her it's a family tradition to have this bread made at Christmas time, and she wants to make sure that the recipe doesn't disappear with her. Below the recipe as she sent it to me. Merry Christmas to everyone, and thank you all for your postings! Andreas ZELTEN BROT (Austrian Christmas bread) Mix together: 9 cups flour 1/3 cup shortening 1/3 cup sugar 2 tsp. salt Add to flour: 5 tsp. cinnamon 3/4 tsp each - allspice and cloves 1 tsp. nutmeg Mix well with flour mixture. Add: 3 cups raisins 3 cups chopped dates 2 cups chopped nuts (I use walnuts) Add: Sponge made with: 1 cup flour 1/4 cup sugar 2 Tbsp yeast 1 cup warm water Let sponge rise. This is to proof the yeast. (In our modern times, I know that it is not necessary to proof the yeast, but that's the only way I know to do, as I watched my mother make this bread. Mix well until all ingredients are mixed in. Add enough warm water to make a medium soft dough. Dough will be a little softer than regular bread dough, and harder to work with because of all the fruits. Let rise until half again the size of the original dough. Punch down and knead as you make the individual loaves. Let rise slightly again. Bake at 375 F. I use a medium size loaf pan and bake it about 25 minutes, or until it tests done. This recipe makes 8-9 medium size loaves. --------------- MESSAGE bread-bakers.v111.n001.3 --------------- From: "Colleen" Subject: Cranberry bread Date: Sun, 26 Dec 2010 08:14:19 -0800 While at Whole Foods I tasted, and bought, a delightful yeast bread with cranberries topped with candied ginger. The bread is moist and sweet. The cranberries appear to be fresh/frozen rather than dried. I have had no luck in trying to find a recipe for such a bread. Does anyone here have the recipe or suggestions? Colleen in NE Calif. --------------- MESSAGE bread-bakers.v111.n001.4 --------------- From: Kenneth McMurtrey Subject: English Muffins Date: Wed, 29 Dec 2010 14:21:48 -0600 Wolfermann's in Kansas City were known for all kinds of gourmet items even back in the 1950s. The soda and egg whites are unusual for English Muffin recipes. Gubser's Bread Book is very interesting if you can find a copy. English Muffins from: American Bread Book, Mary Gubser, 1985 Muffins are supposed to be very much like those made by Wolferman's in Kansas City. The trick to the correct texture, with many holes, is to add baking soda and egg whites. 2 pkg yeast 1 tsp baking soda in 2 tbsp water 2 C warm water 2 tsp salt 3 egg whites at room temperature 7 to 8 C bread flour white corn meal Combine yeast and water in large bowl. Add salt and 3 C flour and beat until smooth. Blend in dissolved baking soda solution. Beat egg whites until soft peaks form and fold into the batter. Gradually add sufficient flour to make a soft, workable dough that pulls away from the sides of the bowl. Turn out on a floured surface and knead for about 5 min. Let rise until doubled. Punch down, knead lightly, cover and let rest 10 min. Roll dough out 3/8" thick, cut out muffins with 3" cutter. Place muffins on waxed paper sprinkled with white corn meal. Cover and let rise 45 min. Bake on ungreased griddle over moderate heat, about 8 min for each side. Cool on a wire rack. --------------- MESSAGE bread-bakers.v111.n001.5 --------------- From: Reggie Dwork Subject: Happy New Year Date: Sun, 02 Jan 2011 01:15:34 -0800 Jeff and I hope each of you have a happy New Year full of wonderful breads. Reggie and Jeff * Exported from MasterCook * Bread, Dutch Spice Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Breads Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dark corn syrup 1/2 cup packed brown sugar 1 egg 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup milk In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9" x 5" x 3" loaf pan. Bake at 325F for 80-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing. Yield 16 servings Description: "This is a moist, spicy bread. Wrap it and allow it to ripen for a day before slicing." Source: "allrecipes.com" Start to Finish Time: "1:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 1g Fat (5.5% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : Serve it with cream cheese to enhance the old-fashioned gingerbread flavor. --------------- END bread-bakers.v111.n001 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved