Date: Sun, 31 Jul 2011 06:46:14 GMT -------------- BEGIN bread-bakers.v111.n031 -------------- 001 - "Lorraine Begley" Subject: Re: bread with beans Date: Sun, 24 Jul 2011 06:09:17 -0300 This posting is in response to the request of Diane Pancioli for bread containing beans. The recipie is from Canadian Living magazine that was published about 15 years ago. I made it weekly for the kids lunches for years but didn't tell them about the beans for fear they wouldn't eat it. Later, when they moved from home, they wrote to me asking for the recipie--and the secret was out. I retrieved the recipie from the Canadian Living website http://www.canadianliving.com/food/power_packed_bean_bread.php Power-Packed Bean Bread Puree navy beans add protein and fibre to a carbohydrate-rich loaf that's not only delicious for sandwiches, toast and French toast but is the basis of our focaccia and pizza recipes. This recipe makes 1 loaf servings. Bean Bread Dough 1 tbsp (15 mL) granulated sugar 1 cup (250 mL) warm water 2 tsp (10 mL) active dry yeast 1 cup (250 mL) drained and rinsed navy beans, cooked or canned 2 tbsp (25 mL) vegetable oil 2 1/4 cups (550 mL) all purpose flour, (approx) 1 cup (250 mL) whole wheat flour 1 1/2 tsp (7 mL) salt 2 tsp (10 mL) milk Preparation:Bean Bread Dough: In large bowl, dissolve sugar in water; sprinkle yeast over top. Let stand for about 10 minutes or until frothy. Meanwhile, in food processor, puree beans and oil until smooth; add to yeast mixture. Using wooden spoon, vigorously beat in 1 cup (250 mL) of the all-purpose flour, the whole wheat flour and salt for 1 minute or until sticky dough forms. Gradually stir in enough of the remaining flour to make stiff dough. Turn out onto lightly floured surface. Knead for about 8 minutes or until smooth, elastic and stiff, adding up to 1/4 cup (50 mL) more flour if necessary to keep from sticking. Form into ball and place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm, draft-free place for 1 to 1-1/2 hours or until doubled in bulk. Punch down dough and turn out onto lightly floured surface; gently pull into 11- x 8-inch (28 x 20 cm) rectangle. Starting at 1 narrow end, roll up into tight cylinder; pinch along seam to smooth and seal. Place, seam side down, in greased 8- x 4-inch (1.5 L) loaf pan. Cover and let rise for about 1 hour or until doubled in bulk. Brush top with milk. Bake in 400F (200C) oven for about 30 minutes or until golden and bottom sounds hollow when tapped. Remove from pan; let cool on rack. Very best, Lorraine Begley Prince Edward Island, Canada --------------- MESSAGE bread-bakers.v111.n031.2 --------------- From: "Ken Vaughan" Subject: Bread with bean flour Date: Sun, 24 Jul 2011 06:46:23 -0800 This is a pretty good bread with a good bean content. I am about to make this for the bread eater (since bariatric surgery I am not a bread eater any more). Some notes have been added over the years. * Exported from MasterCook * Bengal Pizza (Laura Brody) Recipe By :Pizza, Focaccia,Flat, and Filled Breads from your Bread Mac Serving Size : 1 Preparation Time :0:00 Categories : Breads Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Dough 1 tablespoon yeast 1 cup toasted chick pea flour 2 cups all-purpose flour -- plus as needed 1 1/2 teaspoons salt 1/2 teaspoon ginger 1/2 teaspoon tumeric 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/3 cup garlic oil or substitue 1/3 cup olive oil + 1/2 tsp garlic powder 3/4 cup water -- or more To Finish the Pizza 8 ounces ground lamb -- browned and drained 4 tablespoons curry paste Place all the ingredients in the machine, program for manual or dough and press start. After 3 minutes of kneading if there is still a film of dough on the bottom of the pan, add 1 to 2 tablespoons of flout until a discrete ball forms. At the end of the final knead, place the dough in a large plastic bag or in an oiled bowl and cover with plastic wrap. Refrigerate for at least 2 hours or as long as 12 hours. (Over night does not seem to cause a problem). Prepare the lamb if desired. Select a 16 inch perforated pizza pan or large heavy duty baking sheet. Preheat the oven to 475 degrees F. with the rack in the center position. Place the dough on a cold unfloured work surface and use a heavy rolling pin to roll it to one large 16 inch circle or two 8 to 9 inch circles. The dough should be as thin as possible - no more than 1/8 inch thick. Immediatly roll the dough back around the rolling pin and unroll it onto the pan. (I also use a 450 degree oven and use a silpat pad on a pizza stone on the bottom rack to bake this. Rolling out directly onto the silpat eliminated the over the rolling pin step that was a problem for me. Also have used silicone treated baking paper at lower temperatures Spread a thin layer of curry pasteonto the dough and top it with the lamb if desired. Place the pizza in the oven and bake 16-18 minutes until the crust is very brown and crisp. Serve immediatly. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1933 Calories; 88g Fat (41.7% calories from fat); 72g Protein; 205g Carbohydrate; 15g Dietary Fiber; 175mg Cholesterol; 5148mg Sodium. Exchanges: 13 1/2 Grain(Starch); 6 1/2 Lean Meat; 13 Fat. NOTES : Books hints -- use ground turkey instead of lamb. Serve this with cucumer yogurt or mulligatwany soup. Watch the pizza the last few minutes of cooking time -- this burns quickly. Misc sliced vegetables work well on this. Toast the bean flour in a small pan over medium high heat until lightly browned. Works well without toasting, but the toasting brings out the bean flavor better. Canola oil and garlic poweder works well in absence of olive oil. Curry paste can be made by lightly toasting curry powder and adding a tablespoon or two of canola oil. This is a good flatbread with just the curry paste on it. Great with a really hot curry powder for stuffed noses. Blows out the sinus. I made this once with beer instead of water. Flavor was good. I cook peeled garlic in olive oil until soft on a slow simmer on the stove. The soft garlic mashed to paste spreads on this flat bread nicely as it comes from the oven. Garlic lovers heaven. Bobs Red Mill makes garbanzo bean flour. Sometimes can find it only at the local health/organic food store. Much easier to buy than to grind. I use vitamix to hammer beans as they tend to clog the grinding stones and are hard for me to get cleared. --------------- MESSAGE bread-bakers.v111.n031.3 --------------- From: Corina Gaffney Subject: 3-day German bread Date: Sun, 24 Jul 2011 13:31:22 -0400 I must have been confusing this bread recipe with another, for which I had only "production level" measurements. This recipe will make 2 approximately 1-kg loaves. Here's the 3-day German 90% Rye Bread recipe I told you about in last week's list (the 3 days start AFTER you have a working rye starter): SOURDOUGH RYE CULTURE DAY ONE: Organic rye flour - 454 gm Water - 454 gm Mix well, cover and allow to ferment in a warm area (80 to 90 degrees F) for 24 hours DAY TWO: Initial mix - 150 gm Organic rye flour - 150 gm Water - 150 gm Mix well, cover, and leave to ferment in a warm area (about 75-85 degrees F) for 24 hours DAYS THREE, FOUR AND FIVE (or more): "Chef"(mixture from day before) - 150 gm Organic rye flour - 150 gm Water - 150 gm Mix well, cover and leave to ferment in a warm area (75-85 degrees F) for 24 hours. On Day Six the culture may be used for bread. However, it wil have more vigor and flavor in the feeding schedule is followed for two or three days more. *90% SOURDOUGH RYE* DAY ONE (Freshening): Whole rye flour - 9 gm Water - 13 gm Culture - 4 g Mix together, cover and leave to ferment for 5 to 6 hours at 77-79 Degrees F. DAY TWO (or later that same day - First Sour): Whole rye flour - 110 gm Water (warm) - 66 gm Freshening - 22 gm Mix together, cover and leave to ferment for 15 to 24 hours at 73-80 degrees F. DAY THREE (Full Sour): Whole rye flour - 296 gm Water ( very warm) - 296 gm First Sour - 197 gm Mix together, cover and leave to ferment for approximately 3 hours at 86 degrees F. Final Dough: Medium rye flour - 573 gm High-gluten bread flour - 110 gm Water - 437 gm Salt - 20 gm Full Sour - 789 gm (whole thing) Mix all together for 10 minutes on slow speed. Your desired dough temperature at this time is 82 to 84 degrees F. Bulk ferment for 10 to 20 minutes. Divide dough in half. Shape each half of dough into a round boule, an oval, or use a well-floured Brotform or other proofing basket. Let proof for 50 to 60 minutes at 86 to 90 degrees F. Preheat oven to 480 to 490 degrees F with a baking stone and steam pan. When the loaves have proofed, place them in the oven on the stone (or on a large baking sheet if you don't have a stone), put one cup of hot water in the steam pan and close oven door quickly. Turn down oven temperature to 410 degrees F and bake for 40 to 50 minutes. Remove the loaves from the oven and let cool completely on a wire rack. Store the loaves for at least 24 hours before slicing them in order to stabilize the crumb. I have not, as yet, had the patience to craft this bread since my class at King Arthur, but it was a wonderfully tasty rye bread, and absolutely authentic (I know, because my parents are German and I've had this bread in Germany many times). You will notice that there is NO commercial yeast in this bread. After having attempted to make a German-style rye bread even with yeast many times, and not coming close to the rise and taste of this bread, I was bound and determined to understand how it was possible to create this kind of rise and taste with no commercial yeast. Although I remember asking Jeffrey Hamelman why a sourdough culture made with commercial yeast wouldn't work in such a bread, I must not have understood his answer, or he side-stepped the question (I don't remember which). Since then I have read in Peter Reinhart's "Artisan Breads Every Day" that commercial yeast does not survive the acids that are produced by the bacteria in a sourdough starter, but wild yeasts do. And since rye flour really benefits from the acids present in a sourdough starter (you might say they are essential to both taste and rise), you are basically shooting yourself in the proverbial foot by using a starter made with commercial yeast, because you'll be killing off your yeast! If you're having difficulty making a working sourdough culture, start with rye flour. Rye flour tends to have more wild yeasts on it (less processing?), and it usually produces a good seed starter. You can feed the starter, once it gets going, with wheat flour, and it will turn into a wheat flour sourdough eventually. However, a little rye flour starter never hurt a loaf of bread! Corina --------------- MESSAGE bread-bakers.v111.n031.4 --------------- From: Pat Stephenson Subject: Bavarian rye bread Date: Wed, 27 Jul 2011 09:45:17 -0400 Re the request for Bavarian rye bread - the recipe for those ubiquitous rolls must be a very common recipe, but where do you find it? Many thanks to Lars Forss for the petras-brotkasten link, which led to other highly interesting sites as well. But even there, I didn't find (though I could have missed it) a likely recipe for what I suspect is an easier commercial recipe? Seems to me most of the recipes in the blogs and books are for more serious traditional rye breads. Today I came across this recipe for a Joe Ortiz bread I haven't tried -- I have the book, and it is a German recipe -- that looks from the blog photos as if it has some of the same qualities? Not the same thing perhaps, but rolled in a seedier crust (sunflower seed kernels, pumpkin seed kernels are what I remember), perhaps with some malt additive, possibly in the same ballpark? I realize it would be more helpful if I baked this before posting, but it won't happen soon and I'd like to respond -- Jolie's question interests me too, and perhaps someone else has more feedback -- while the topic is still current: http://notitievanlien.blogspot.com/2010/06/bread-baking-babes-corny-in-june.html Pat --------------- MESSAGE bread-bakers.v111.n031.5 --------------- From: Haack Carolyn Subject: baked goods export codes? Date: Sun, 24 Jul 2011 01:45:15 -0700 (PDT) I send home-made Stollen and cookies overseas as holiday gifts, and am increasingly stymied by the requirement (first at FedEx, now even at the Post Office) to assign a "universal commercial code" number to the contents of my packages. Trying to comply, I have reviewed endless lists of maddeningly-specific descriptions ("with less than 3% corn syrup" and suchlike). I have not found anything like "home-baked goods, composition not analyzed." I'd be very grateful if anyone has successful experience to share re: picking a proper code, thanks! --------------- END bread-bakers.v111.n031 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved