Date: Sun, 6 Feb 2011 05:08:55 GMT -------------- BEGIN bread-bakers.v111.n006 -------------- 001 - Andreas Wagner Subject: Zelten Brot Date: Wed, 26 Jan 2011 15:41:17 +0100 To Lois and everyone else who wondered about the tin size for this bread. I've just had an e-mail back from my friend in Colorado and here's what she writes: "The size pans that I use for the bread is 7 1/2 x 3 3/4 x 2 1/4 inches (19x10x6 cm). It makes a nice medium size loaf. I am happy to know that the recipe will be spread to others, so that it will not be lost." Happy baking, Andreas --------------- MESSAGE bread-bakers.v111.n006.2 --------------- From: lobo Subject: Re: Converting regular bread recipes to sourdough Date: Sat, 29 Jan 2011 21:49:28 -0700 >QUESTION: From Carl Lindh in Lincoln, California: "Still looking for >information about converting regular bread and roll recipes to sourdough". You might have to use algebra .... Omit yeast, but do not omit water used to proof yeast. Substitute 2 cups expanded sourdough for 4/5 cup water + 1 1/5 cup flour --------------- MESSAGE bread-bakers.v111.n006.3 --------------- From: Reggie Dwork Subject: Gluten-Free Pumpkin Muffins (corrected) Date: Sat, 05 Feb 2011 18:44:40 -0800 Last week I posted an incomplete recipe. Here it is as it should have been. Sorry for the goof. Reggie * Exported from MasterCook * Muffins, Gluten-Free Pumpkin Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 2 tablespoons molasses 15 ounces pumpkin puree 1 3/4 cups brown rice flour blend -- * 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon xanthan gum 1/2 teaspoon salt 1/2 cup soft butter * See recipe for this blend below, or use King Arthur Gluten-Free Multi-Purpose Flour 1) Preheat the oven to 375F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. 2) Whisk together the eggs, molasses, and pumpkin pur 3) Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice. 4) Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand. 5) Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy. 6) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine. 7) Let the muffins rest for 10 minutes. 8) Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm. Yield: 12 muffins. *Make your own blend Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (32 oz) King Arthur stabilized brown rice flour; 2 cups (10 3/4 oz) potato starch; and 1 cup (4 oz) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version). Description: "Spicy, moist, and fluffy - these are a perfect breakfast muffin." Source: "King Arthur Flour Co." Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 7g Fat (26.8% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 244mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : Note: you must use a stand mixer or electric hand mixer to prepare the batter for these muffins; mixing by hand doesn't do a thorough enough job. Serving Size 1 muffin, 100g Servings Per Batch 12 Per Serving 1 Total Fat 9g Saturated Fat 5g CFF 49% Trans Fat 0g Cholesterol 73mg Sodium 193mg Total Carbohydrate 40g Dietary Fiber 1g Sugars 20g Protein 3g --------------- END bread-bakers.v111.n006 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved