Date: Sun, 27 Nov 2011 07:03:07 GMT -------------- BEGIN bread-bakers.v111.n046 -------------- 001 - Edgar Rasch Subject: Slow cooker bread recipes Date: Sun, 20 Nov 2011 08:12:14 -0600 Recently AARP published a slow cooker bread recipe by Lora Brody; has anyone seen similar types of recipes? --------------- MESSAGE bread-bakers.v111.n046.2 --------------- From: Dan Haggarty Subject: Re: parbaking Date: Mon, 21 Nov 2011 11:14:59 -0500 I parbake rolls until they've completed their oven spring and have just started to brown, which is usually about 2/3 of the total baking time. When finishing them, I put them in a 350F oven while frozen (i.e., directly from the freezer) & bake them about 15 minutes until browned the normal amount. Dan Andrew Sterritt wrote: > I wish to partially bake dinner rolls and then freeze so that at a > later date, I can then finish baking the rolls with a second baking > time. In the supermarkets, you can purchase partially baked bread > rolls and bread for finishing in your own oven. > > Could somebody be good enough to give me a guide on how long your > first baking should be. Is the second baking completed with the bread > frozen or must it be thawed first? > > Appreciate any help. > Andrew. > > --------------- MESSAGE bread-bakers.v111.n046.3 --------------- From: Sue Prescott Subject: Re: Time to bake rolls before freezing Date: Mon, 21 Nov 2011 15:43:15 -0800 (PST) Andrew, I got this from an old bread recipe book. I've been pretty successful with it. Make the dough, adding a little more flour to make the dough stiff. Shape and let rise, but not to double. Bake 30 minutes at 275F, cool and store. When ready to use, bake 5 to 7 minutes at 450F. The rolls are baked so that they are completely baked inside, but not browned. Then at serving time you just brown them. Rolls can be stored, well wrapped, at room temperature for up to a week, in the fridge for up to 2 weeks or frozen for longer storage (thaw before baking). --------------- MESSAGE bread-bakers.v111.n046.4 --------------- From: Reggie Dwork Subject: Basic Farmhouse Crackers Date: Wed, 23 Nov 2011 23:32:29 -0800 * Exported from MasterCook * (Breads), Basic Farmhouse Crackers Recipe By : Serving Size : 36 Preparation Time :0:15 Categories : Bread-Bakers Mailing List crackers Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 1/2 teaspoons cream of tartar 3/4 teaspoon salt 3/4 teaspoon baking soda 1/4 cup oil -- can used grapeseed 1/2 cup water 1 medium egg 2 teaspoons sugar 1 teaspoon balsamic vinegar 1/4 cup sesame seeds -- toasted 1. Preheat oven to 350F. Lightly spray or wipe baking sheet with oil. 2. In a medium bowl, combine first four ingredients and mix well. 3. Add oil and stir until mixture resembles coarse meal. 4. Add water and stir until dough forms. 5. In a small bowl, whisk together egg, sugar, and vinegar. Set aside. 6. Turn dough out onto a lightly floured surface and roll out very thin. Brush with egg mixture and sprinkle with sesame seeds. Cut, tear into strips, or use cookie cutters to make any cracker shape you like. Transfer to baking sheet. 7. Bake for 15-20 minutes (depending on size and thickness of cracker). Transfer to racks for cooling. Store crackers in an airtight container. If they ever pick up moisture and lose their crispness, just pop them into a 250F oven for a few minutes. Makes 3 - 4 doz crackers Source: "Mary Janes Farm" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; 2g Fat (47.7% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 73mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n046.5 --------------- From: Reggie Dwork Subject: Thanksgiving Date: Wed, 23 Nov 2011 23:53:09 -0800 Jeff and I hope everyone had a nice Thanksgiving Day. We hope your table included some wonderful breads, rolls etc. Thanks for being with us the past year and many more to come. Reggie and Jeff --------------- MESSAGE bread-bakers.v111.n046.6 --------------- From: Mike Avery Subject: Re: partially baked dinner rolls Date: Tue, 22 Nov 2011 04:55:31 -0600 It isn't as easy as one might suppose. When this is done commercially, they are baked about 75 to 80% of the usual time. So, if they normally take 12 minutes, they would be baked around 9 minutes. However, commercial enterprises have blast freezers that can freeze the rolls in a very, very short period of time. Quick freezing helps minimize texture and taste chances. And, you don't have a blast freezer. The best you could do to emulate this would be to turn your freezer to a lower temperature than usual. Ideally, around -40. (Either F or C. They are the same. Work out the conversion for yourself.) I'd be torn between pre-freezing a baking sheet and using its thermal mass to help freeze the rolls more quickly or having an empty rack in the freezer so the rolls would be surrounded by cold air. In any case, I would put the rolls in the freezer directly from the oven. You want to trap as much of the roll's moisture in the roll as possible. Otherwise, when you reheat the roll it will really dry out. Once frozen, I'd bag the rolls, and then allow the freezer to return to its usual temperature. When you need them, finish baking them. I'd bake them at the usual temperature and play with how long to bake them before serving them. All in all, its a lot of trouble to go to in order to serve a roll that still won't be quite as good as a fresh roll. If you try it, I hope you'll share your experiences with the group. -Mike *Bake With Mike * Mike Avery Email to:mavery at mail dot otherwhen dot com A Randomly Selected Bread Saying Of The Day: Make do with bread and butter till God brings the jam. - Berber Saying --------------- MESSAGE bread-bakers.v111.n046.7 --------------- From: Reggie Dwork Subject: Anadama Corn Bread Date: Wed, 23 Nov 2011 23:19:27 -0800 * Exported from MasterCook * Bread, Anadama Corn Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cornmeal 1/4 cup wheat germ 2 1/4 cups whole wheat flour 3 cups all-purpose flour -- unbleached 1 1/2 tablespoons granulated yeast -- (2 packets) 1 tablespoon kosher salt -- or to taste 1/4 cup vital wheat gluten 3 1/2 cups lukewarm water 1/2 cup molasses water 1. Whisk together the cornmeal, wheat germ, flours, yeast, 2. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next week. 3. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 lb (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. 4. Allow the loaf to rest for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough), covered loosely with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper. Alternatively, you can let the loaf rest on a silicone mat or greased cookie sheet. 5. Thirty minutes before baking time, preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other rack that won't interfere with the rising bread. 6. Just before baking, use a pastry brush to paint the top crust with water. Using a serrated knife, slash the loaf with quarterinch-deep parallel cuts. 7. Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone). Pour a cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until richly browned and firm. If you used parchment paper, a silicone mat or a cookie sheet under the loaf, carefully peel it off two-thirds of the way through baking. (Smaller or larger loaves will require some adjustments in resting and baking time. 8. Allow the bread to cool on a rack before slicing. Description: "Native American-inspired loaf sweetened with molasses." Source: "Artisan Bread in Five Minutes a Day" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 1g Fat (4.6% calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 183mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : This classic combination of corn and molasses is perfect at Thanksgiving or served with a hearty stew. This loaf spreads and bakes flatter than most corn breads. Molasses is an unrefined sweetener that imparts much more flavor complexity than white sugar. There are bitter and caramel notes to savor, and it beautifully rounds out the rough edges in the whole wheat we used to boost the fiber and vitamin content of the bread. This recipe makes enough dough for four 1 lb loaves, and can be doubled or halved. --------------- END bread-bakers.v111.n046 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved