Date: Mon, 7 Mar 2011 05:08:04 GMT -------------- BEGIN bread-bakers.v111.n010 -------------- 001 - Adam Fields 003 - Reggie Dwork Subject: Homemade bagel questions Date: Mon, 28 Feb 2011 09:42:53 -0500 I tried out this bagel recipe: http://allrecipes.com/Recipe/Boiled-Bagels/Detail.aspx While the results were tasty, they were overly chewy right out of the oven, and then after a day or so settled into a texture that was more like a traditional bialy than a real bagel. What factors go into determining fluffy vs. chewy? Should I have boiled them for more or less time, did I overknead them, or not let them rise enough? They are a bit on the flat side, though the dough had a nice rise to it before I shaped them. I can't seem to find any reference about technique, just more recipes. --------------- MESSAGE bread-bakers.v111.n010.2 --------------- From: Reggie Dwork Subject: Biscuits Date: Sat, 05 Mar 2011 22:43:08 -0800 * Exported from MasterCook * Biscuits Recipe By : Serving Size : 9 Preparation Time :0:05 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Eat-Lf Mailing List Low Fat Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups Original Bisquick(r) mix 2/3 cup milk 1. Heat oven to 450F. Stir ingredients until soft dough forms. 2. Turn onto surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2" thick. Cut with 2 1/2" cutter. Place on ungreased cookie sheet. 3. Bake 8 to 10 minutes or until golden brown 4. High Altitude (3500-6500 ft) No changes. Description: "Biscuits are so versatile! Serve them for breakfast with butter and jam or for dinner in place of bread or rolls." Source: "Betty Crocker" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 5g Fat (31.6% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 359mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat. NOTES : These are the biscuits that my mother made and then I made. They are wonderful. You can add pretty much any spices/herbs you want to and it will just add to the flavor. I would add 1 tsp or less depending on how strong the spice is. --------------- MESSAGE bread-bakers.v111.n010.3 --------------- From: Reggie Dwork Subject: Irish Soda Breads Date: Sat, 05 Mar 2011 23:10:38 -0800 Since St Patricks Day is fast approaching here are some soda breads to enjoy. * Exported from MasterCook * Bread, Amazingly Easy Irish Soda Recipe By : Serving Size : 20 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 4 tablespoons granulated sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup margarine -- softened 1 cup buttermilk 1 egg 1/4 cup butter -- melted 1/4 cup buttermilk Preheat oven to 375F (190C). Lightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes. Amount Per Serving Calories: 172 | Total Fat: 7.5g | Cholesterol: 17mg Description: "A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!" Source: "allrecipes.com" Start to Finish Time: "1:05" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 7g Fat (39.3% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 286mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. ************ * Exported from MasterCook * Bread, Irish Soda Farls Recipe By : Serving Size : 4 Preparation Time :0:05 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1. Preheat heavy based flat griddle or skillet on medium to low heat. 2. Place flour and salt in a bowl and sift in baking soda. Make a well in the center, and pour in the buttermilk. 3. Work quickly to mix into dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1/2" thick and cut into quarters with a floured knife. 4. Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown. Per Serving Ca: 252, Total Fat: 1.2g, Chol: 2mg Source: "allrecipes.com" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 1g Fat (4.2% calories from fat); 8g Protein; 51g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 380mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 0 Fat. Serving Ideas : It's best eaten fresh with butter and jam but is also delicious fried as part of an Ulster breakfast. NOTES : Soda bread dough is flattened into a round circle, and divided into farls meaning 4 parts. It is then cooked on a dry griddle or pan. Traditionally this was the quickest way to make soda bread for unexpected guests who drop by for a bit of craic (good fun). ************** * Exported from MasterCook * Bread, Irish Brown Soda Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups whole wheat flour 1 cup bread flour 1/3 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt 2 1/2 cups buttermilk 1. Preheat oven to 425F (220C). Lightly grease two baking sheets. 2. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. 3. Bake in preheated oven until golden brown, about 30 to 45 minutes. Yield 4 - 10 ounce loaves Amount Per Serving Calries: 206 | Total Fat: 1.5g | Cholesterol: 2mg Description: "This is the real thing! Because it must only be handled very lightly, it can never be made in a bread machine." Source: "allrecipes.com" Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 2g Fat (6.4% calories from fat); 9g Protein; 41g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 338mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat. --------------- END bread-bakers.v111.n010 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved