Date: Mon, 11 Jun 2012 06:52:39 GMT -------------- BEGIN bread-bakers.v112.n021 -------------- 001 - "Karen Thornton" Subject: Re: Bread, Hearty Raisin Nut Date: Tue, 5 Jun 2012 21:29:13 -0400 How do you remove the pith from sugar??? ( Hearty Raisin bread) [[Oops - looks like an overactive auto-complete. The line: > 2 teaspoons sugar -- white pith removed should be: > 2 teaspoons sugar It's fixed in the archive. -- Reggie]] --------------- MESSAGE bread-bakers.v112.n021.2 --------------- From: Reggie Dwork Subject: Portuguese Peasant Bread Date: Wed, 06 Jun 2012 18:48:28 -0700 * Exported from MasterCook * Bread, Portuguese Peasant Recipe By : Serving Size : 24 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar 4 1/2 teaspoons active dry yeast -- (2 pkg) 8 ounces barley cereal -- (about 4 1/2 cups),* uncooked 2 1/2 cups stone-ground cornmeal -- preferably white 4 teaspoons salt 4 3/4 cups all-purpose flour *Barley cereal can he found in the baby-food section of supermarkets. 1. In small bowl, stir sugar and yeast into 1/2 cup warm water (105 to 115F); let stand until yeast mixture foams, about 5 minutes. 2. In large bowl, combine barley cereal, cornmeal, salt, and 4 cups flour. With wooden spoon, stir in yeast mixture and 2 1/4 cup warm water (105 to 115F) until combined. With floured hands, shape dough into a ball in bowl. 3. Cover bowl with plastic wrap and let rise in warm place (80 to 85F) until doubled, about 1 hour. 4. Punch down dough and turn onto well-floured surface. Knead dough until smooth, about 5 minutes, working in more flour (about 3/4 cup) as necessary while kneading. 5. Grease large cookie sheet. Cut dough in half and shape each half into a 6" round. Coat each round with flour; place on cookie sheet. Cover loaves with towel and let rise in warm place until doubled, about 1 hour. 6. Preheat oven to 400F. Bake loaves until golden brown, a total of about 35 minutes, using spray bottle to spritz loaves with water after first 5 minutes of baking, and again 10 minutes later. Cool on wire racks. Makes 2 loaves, 12 servings per loaf. Each serving: About 170 calories, 5 g protein, 36 g carbohydrate, 1 g total fat (0 g saturated), 0 mg cholesterol, 360 mg sodium. Source: "Good Housekeeping, Feb 1998" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 1g Fat (3.2% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 357mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : This dense bread is called lava in Portugal. Our "secret" ingredient for its unusual flavor and texture: barley cereal for babies! The loaves are also sprayed with water during baking to help give them the characteristic crisp and chewy crust. --------------- MESSAGE bread-bakers.v112.n021.3 --------------- From: Reggie Dwork Subject: Brown Bread Date: Sun, 10 Jun 2012 19:49:46 -0700 * Exported from MasterCook * Bread, Brown 1 Recipe By :Christopher Idon Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- for the mold 1 cup whole wheat flour 1 cup all-purpose flour 1 cup yellow cornmeal 2 teaspoons baking soda 1 teaspoon salt 2 cups buttermilk -- or sour milk 3/4 cup molasses 1 cup seedless raisins Special Equipment: Two 1-quart steamed pudding molds or one 2-quart mold, and a large pot (or pots) with cover, to hold the mold(s). Butter the steamed pudding mold, including the cover. In a large bowl, combine the flours, cornmeal, baking soda, and salt. Add the buttermilk and molasses and stir thoroughly. Fold in the raisins. Pour the mixture into the mold and cover lightly. Place the mold in a large pot and fill with hot water to reach halfway up the sides of the mold. Cover the pot and steam over moderate heat for 3 hours, replenishing the water as necessary every 30 to 40 minutes. When the bread is cooked, unmold and serve warm, slicing the loaf with a strong string. Makes 1 loaf Source: "http://thrive.kaiserpermanente.org/thrive/cooking-eating/recipes.php?recipe=brown-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 3g Fat (10.4% calories from fat); 5g Protein; 50g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 460mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v112.n021 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved