Date: Sun, 16 Oct 2011 04:21:53 GMT -------------- BEGIN bread-bakers.v111.n040 -------------- 001 - Michael Arnoldi Subject: Low GI bread Date: Mon, 10 Oct 2011 06:40:56 +0200 Does anyone have a recipe for low GI ( glycemic index) bread? They sell this type bread in South Africa made by SASCO bread company & I would like to bake it when I return to Atlanta , Ga Thanks Mike arnoldi --------------- MESSAGE bread-bakers.v111.n040.2 --------------- From: Al Balmer Subject: Re: Poilane bakery web site Date: Mon, 10 Oct 2011 13:27:51 -0400 Try http://www.poilane.fr/index.php?lang=en Al Balmer Pine City, NY --------------- MESSAGE bread-bakers.v111.n040.3 --------------- From: Anita Flanigan Subject: re: how to form dough rounds Date: Mon, 10 Oct 2011 11:34:10 -0700 (PDT) Thanks for the good article, Reggie. It all makes sense now and I am off to try it. My sourdough is not really a doorstop anymore, but it can always use a little more "lightening". Anita in Northern California --------------- MESSAGE bread-bakers.v111.n040.4 --------------- From: Reggie Dwork Subject: (Bread), Nana-Nut Date: Mon, 10 Oct 2011 12:18:00 -0700 * Exported from MasterCook * Nana-Nut Bread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads Fruits Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup all-purpose flour 1/2 cup Splenda Sweetener -- granulated 1 teaspoon baking powder 1/2 teaspoon baking soda 1 pinch salt 1 tablespoon canola oil 1/3 cup lowfat buttermilk 2 teaspoons vanilla 1 1/4 cups mashed bananas 1/4 cup chopped walnuts Preheat oven to 350F. Spray a 9 x 5" loaf pan with nonstick cooking spray. In a large bowl, blend the dry ingredients. In a separate bowl, add oil, buttermilk and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until just mixed. Add chopped walnuts. Stir until just mixed. Pour batter into prepared pan. Bake 45 - 55 min or until rich brown and the center is set. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 2g Fat (37.6% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n040.5 --------------- From: Reggie Dwork Subject: Grilled Asiago Rounds Date: Sat, 15 Oct 2011 18:26:34 -0700 * Exported from MasterCook * (Breads), Grilled Asiago Rounds Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- overnight starter: 3/4 cup all-purpose flour -- King Arthur unbleached 1/2 cup water 1/8 teaspoon instant yeast dough: All of the starter 3/4 cup water -- plus 1 tablespoon 2 tablespoons water 1/2 cup semolina flour 2 teaspoons instant yeast 3 tablespoons olive oil 2 1/4 cups all-purpose flour -- unbleached, King Arthur 1 1/2 teaspoons salt 1 1/2 cups asiago cheese -- freshly grated 2 tablespoons dried parsley -- or 1/4 cup chopped fresh olive oil spray -- for grilling 1. For the starter: In a small bowl, combine the flour, water, and yeast. Cover and let sit at room temperature for at least 8 hours, or overnight. 2. To make the dough: In the bowl of your mixer or the bucket of your bread machine, combine the starter, water, semolina, yeast, and olive oil, stirring until the mixture is smooth. 3. Add the flour, salt, cheese, and parsley, and mix until a soft dough forms. Knead the dough for 6 to 8 minutes until it's smooth and springy (or use the dough cycle on your bread machine). 4. Let the machine finish its cycle, or place the dough in an oiled bowl, cover with greased plastic wrap, and let rise until doubled, 45 minutes. 5. After the dough has risen, turn it out onto a lightly floured surface and divide it into 16 pieces. Roll each piece into a ball and let the dough rest for 10 minutes while you make sure the grill is hot and clean. You can refrigerate the dough, covered, for up to 3 hours at this point, if you need to adjust your timing or want to prep things ahead of time. 6. To grill the bread: Flatten the balls of dough to 4" rounds about 1/4" thick. Spray the dough lightly with some olive oil, and place it on a medium-hot section of the grill. After 2 minutes, give the dough a quarter turn without flipping it over to make nice diamond-shaped grill marks. Cook another 2 minutes, flip the dough over, and cover with an aluminum pie plate or metal bowl if you have one. Cook another 2 to 4 minutes, then remove from the grill and serve. Repeat with the remaining pieces of dough. nutrition information Serving Size: 74g Servings Per Batch: 16 Amount Per Serving: Calories: 208 Calories from Fat: 61 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g. Cholesterol: 9mg Sodium: 327mg Total Carbohydrate: 25g Dietary Fiber: 4 Sugars: 1g Protein: 12g. Yield:16 small breads Source: "King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 6g Fat (32.0% calories from fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 331mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat. Serving Ideas : Two of these rounds make a great "bun" for a grilled piece of fish or portobello mushroom. NOTES : How do you get fresh, warm bread in July without overheating the kitchen? Mix up some dough and fire up the grill, that's how! This dough makes plenty of flavorful, small round loaves, perfect for tearing apart and dipping into a spread, or topping with some zucchini caponata for a quick small meal. Once you have the rounds ready to grill, cooking all 16 mini loaves should take less than 20 minutes. Then everyone can sit down and dig in! Tips: After scraping the starter out into your mixing bowl, pour the rest of the recipe's water into the bowl the starter was in. Give the water a quick stir to loosen any clinging bits of starter so they get into the final dough, and you'll give yourself a head start on cleanup at the same time. You can use this dough to make a pizza, either grilled or baked. To check to see if your bread is kneaded properly, try pulling a window pane. --------------- MESSAGE bread-bakers.v111.n040.6 --------------- From: Reggie Dwork Subject: Country Bread Sponge Date: Sat, 15 Oct 2011 18:28:18 -0700 * Exported from MasterCook * (Bread), Country Bread Sponge Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon active dry yeast 1/4 cup warm water -- (100 - 110F) 1 3/4 cups cold water -- (below 60F) DOUGH: 3 1/2 cups unbleached all-purpose flour -- to 4 1/2 c 1 cup room-temperature water 3 1/2 teaspoons salt TO MAKE SPONGE: 1. In small bowl, sprinkle yeast over warm water. Let stand for 5 minutes. 2. In a large mixing bowl, combine flour and cold water until partially mixed. Scrape yeast mixture into flour mixture. Stir 100 times in one direction. 3. Cover with plastic wrap and let stand at room temperature (approximately 70F) for about 12 hours or overnight. (The sponge is ready when small bubbles cover its surface and it appears thinner than at the start. TO MAKE DOUGH AND FORM LOAVES: 1. Place 3 1/2 cups flour in a large bowl; make a well in the center. Scrape sponge into well; set bowl aside. Stir, gradually incorporating flour into sponge. 2. Rinse sponge bowl with 1 cup water, scraping down sides with a rubber spatula. Gradually add the rinsing liquid to the flour-sponge mixture, stirring well between additions. 3. Turn dough out onto a surface dusted with some of the remaining flour. Knead, gradually incorporating additional flour, until dough is smooth and elastic, about 5 minutes. Use just enough flour to make a soft but not sticky dough. (You may not need all the remaining flour.) Gather into a mound and cover with plastic wrap or a damp towel. Let rest for 15 minutes. 4. Flatten dough and sprinkle with salt. Knead until salt is fully incorporated and dough feels soft and elastic, 5 to 10 minutes. Shape into a ball. 5. Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled in bulk, about 1 hour. 6. Punch down dough and reshape into a ball. Cover again and let rise, at room temperature, until more than doubled in bulk, 1 to 1 1/2 hours. 7. Lightly dust the underside of a large baking sheet with flour. Divide dough in half and form into 2 round loaves. Place loaves 4" apart on the prepared upside - down baking sheet; lightly cover with plastic wrap. Let rise in the refrigerator for 8 hours or overnight. They are now ready to be baked. TO BAKE LOAVES: 1. Preheat oven to 500F or its highest setting. Have ready a clean spray bottle filled with water. 2. Just before baking, with a sharp knife or bakers' razor (lame), slash a crosshatch design into the top of each loaf. Spray lightly with water. 3. Bake loaves for 15 minutes, lightly spraying with water every 4 to 5 minutes. (Be careful to avoid spraying the oven light.) Reduce oven temperature to 425F; bake, without spraying, for 15 to 20 minutes more, or until loaves are golden and sound hollow when tapped on the bottom with your knuckles. 4. Transfer loaves to a wire rack and cool completely. (The bread will keep at room temperature, in a paper bag or kitchen towel - not a plastic bag - for up to 3 days, or frozen, well wrapped, for up to 6 weeks. MAKES 2 LOAVES, ABOUT 20 SLICES EACH Per Slice: 85 cal, 2 g pro, 0 g fat, 18 g carb, 190 mg sod, 0 mg chol, 1 g fiber Source: "Eating Well, Oct, 1997" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; trace Fat (2.5% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 187mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v111.n040.7 --------------- From: Reggie Dwork Subject: Soft Bread Sticks Date: Sat, 15 Oct 2011 18:44:23 -0700 * Exported from MasterCook * (Bread), Soft Bread Sticks Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups lukewarm water 3 tablespoons olive oil -- plus additional for drizzling 1 1/4 teaspoons salt 3 1/2 cups all-purpose flour -- unbleached, King Arthur Flour 1 tablespoon instant yeast seasonings -- OPTIONAL, Pizza seasoning or Italian seasoning, to sprinkle on top 1) Lightly grease an 18" x 13" pan (half sheet pan), and drizzle 1 to 2 tablespoons olive oil in the bottom. 2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. 3) Scoop the sticky batter into the prepared pan, spreading it nearly to the edges. Oiling your fingers helps with the job. 4) Use a rolling pizza wheel or knife to score the dough in 3/4" to 1" wide crosswise strips, to make 13"-long strips. Score the dough once lengthwise, so that you now have 6 1/2"-long strips. Cover the pan, and let the dough rise at room temperature for 60 minutes, till it's become puffy. 5) While the dough is rising, preheat the oven to 375F. 6) Drizzle the dough lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired. 7) Bake the bread till it's a very light golden brown, about 25 minutes. 8) Remove it from the oven, and carefully lift it out of the pan onto a rack. 9) As soon as you can handle it, cut the dough along the score lines. A pair of scissors works well here. 10) Place the bread sticks back on their baking pan, on edge. You can put them close together. Return them to the oven, and bake for 5 minutes (for soft bread sticks), or 10 minutes (for bread sticks that can stand up to a stiffer dip). 11) Remove them from the oven, and serve warm, or at room temperature. Yield: about 3 dozen bread sticks --------------- END bread-bakers.v111.n040 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved