Date: Sun, 13 Mar 2011 06:02:16 GMT -------------- BEGIN bread-bakers.v111.n011 -------------- 001 - Reggie Dwork Subject: Savory Tomato Biscuits Date: Thu, 10 Mar 2011 21:16:25 -0800 * Exported from MasterCook * Biscuits, Savory Tomato Recipe By : Serving Size : 18 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups self-rising flour 1/8 teaspoon baking soda 1/8 teaspoon salt 1 teaspoon white sugar 1/2 cup shortening 1 cup tomato-vegetable juice cocktail 1. Preheat oven to 400F (200C). Grease a baking sheet. 2. Stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. Mix in the vegetable juice cocktail just until moist, and turn out onto a well-floured work surface. Gently knead several times just until dough holds together, roll out to 1/2" thick, and cut into rounds with a biscuit cutter. Place the biscuits onto the prepared baking sheet. 3. Bake in the preheated oven until risen and lightly browned, 8 to 10 minutes. Yield 18 biscuits Per Serving Calories: 128 | Total Fat: 5.9g | Cholesterol: 0mg Source: "allrecipes.com" Start to Finish Time: "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 6g Fat (41.9% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 336mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n011.2 --------------- From: "Anita Flanigan" Subject: Barm Brack Date: Mon, 7 Mar 2011 10:46:30 -0800 Here is a wonderful recipe for St. Pat's day, that has yeast rather than soda for leavening. I usually use graham or whole wheat for half of the flour, unbleached for the other half. And a little sourdough just for flavoring (maybe 1/8 cup? so you will need a little extra flour). If you let it rise in a cool place, say 45-50 degrees, you can leave it overnight and bake in the morning. Be sure to save some for that Corned Beef dinner, it is hard to resist. Anita Flanigan Barm Brack (Irish Yeast Bread) Recipe By :Little Irish Cookbook (Chronicle Books) Serving Size : lots Preparation Time: not long Categories : Breads Irish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk -- warmed 1 teaspoon sugar 1 teaspoon yeast 2 cups flour 1 teaspoon mixed spice 1 egg 3 Tablespoons butter 2 cups mixed dried fruit, (raisins, white raisins, cranberries), 2 Tablespoons sugar 1/2 teaspoon salt 1 teaspoon caraway seeds (optional but good) 2 tablespoons candied peel (some folks don't like this, so eliminate it) Cream the yeast and sugar and allow to froth up in the milk, which should be at blood heat. sieve the flour, caster sugar and spice and rub in the butter. Make a well in the centre and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 1o minutes until a good dough forms. The fruit and the salt should be worked in by hand and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size. Knead lightly and place in a lightly-greased 7 in. cake tin and allow a further 30 min rising time. Bake near the top of a preheated oven at 400 degrees for 45 min. Glaze with 2 T sugar in 3 T boiling water when it comes out of the oven. Note: I usually use the bread machine on manual cycle to mix the dough. Also use dry yeast instead of fresh. These are the old fashioned directions from the book that my daughter gave us many years ago. If you are mixing by hand, they are good to go, but with the bread machine to mix the ingredients, just mix your wet together, your drys together except for the fruit and the salt and 1/2 cup of the flour. Add those at the beep on the second kneading. - - - - - - - - - - - - - - - - - - Per Whole Bread (excluding unknown items): 1489 Calories; 46g Fat (28.1% calories from fat); 38g Protein; 228g Carbohydrate; 8g Dietary Fiber; 322mg Cholesterol; 1554mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 8 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n011.3 --------------- From: "Allen Cohn" Subject: RE: Homemade bagel questions Date: Mon, 7 Mar 2011 01:03:30 -0800 Peter Reinhart's "The Bread Baker's Apprentice" has great technique described. FYI, * what's "overly" chewy? Real bagels are darn chewy. * bagels are typically made out of very high protein flour--14% or so. At the very least use bread flour, not AP (as the referenced recipe does) * for the great taste, bagels are typically rested after forming (but before poaching) overnight in fridge * the dough is usually very dry (50-55% hydration) * the poaching liquid is usually made alkaline by adding baking soda or baked baking soda--this gives the correct exterior * Barley malt is often added to the poaching water--also helps with exterior of bagel * they only need to be poached 30-60 seconds per side * I bake at 450F, not 375 as in referenced recipe Allen >--------------- MESSAGE bread-bakers.v111.n010.1 --------------- > >From: Adam Fields >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.n011.4 --------------- From: Roel Wyman Subject: Re: Homemade bagel questions Date: Mon, 7 Mar 2011 10:38:59 -0500 Adam - this recipe is very faulty. It doesn't allow for proper rising and dough development, and it grossly overstates the time necessary for boiling. Depending on your recipe and how light you like your bagels, they should rise to 1 1/2 to 2 times original size after shaping before simmering; then about 1 - 1 1/2 minute per side, until they float to the top. More risen bagels may not sink at all. And the water should be just simmering, not at a rolling boil. Then drain briefly, dip in sesame, poppy seeds, etc. and bake. *Not broil.* Some recipes suggest diastatic malt powder in the water - you can try this if you wish. I haven't got around to it. Or a tablespoon of wheatlets (Cream of Wheat) boiled in the water for a few minutes will help form the glazed surface. If your bagels have been resting on wheatlets as they rise, a good bakery tradition, the accumulation of the adherent wheatlets in the water will have the same effect. Do not use high-protein bread flour; instead of regular all-purpose, which is okay, try to get some baker's clear or plain flour. The lower protein flour is better for bagels as well as classic French breads. Also, about 10% light rye flour in the mix provides a more authentic texture and flavour. These points are for a New York or Toronto-style bagel, not a Montreal-style bagel, about which, in my opinion, the less said the better! Roel --------------- MESSAGE bread-bakers.v111.n011.5 --------------- From: Becki Jameson Subject: Sprouted grain Date: Mon, 7 Mar 2011 12:08:39 -0500 Does anyone have sprouted grain bread recipes to share? -Becki Jameson --------------- MESSAGE bread-bakers.v111.n011.6 --------------- From: Epwerth15@aol.com Subject: Re: Bagel questions & answers Date: Mon, 7 Mar 2011 13:20:59 -0500 (EST) Bagel questions & answers: First, if you have access to a bakery supply house, see if you can get hi-gluten flour in less than 50 lb. bags. If not, add 1 tbl. vital wheat gluten (available in many supermarkets and natural food stores) per c. of flour. Second, the dough should be quite stiff, barely tacky & not at all sticky. When you think you've added enough flour, add a little more. Third: See if you can find Peter Reinhart's recipe for bagel. That's the closest you can come to real NY style bagel baked at home. I don't know how long you boil yours, but I usually boil at least 1 minute on each side and then put them in the oven immediately. They tend to collapse if allowed to sit. Evie --------------- END bread-bakers.v111.n011 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved