Date: Mon, 16 Jul 2012 06:43:29 GMT -------------- BEGIN bread-bakers.v112.n025 -------------- 001 - Jeff Dwork Subject: Computer problems Date: Sun, 15 Jul 2012 23:08:19 -0700 We've had some computer problems the past several weeks but we're back now. Jeff & Reggie --------------- MESSAGE bread-bakers.v112.n025.2 --------------- From: Ellen Lee Subject: Re: Jalapeno Bread Date: Sat, 30 Jun 2012 09:28:53 -0400 Jalapeno Bread: 5 1/2 CUPS of jalapenos????? Really?? [[No, 5 1/2 tablespoons. Fixed in the digest on the website. - Reggie]] --------------- MESSAGE bread-bakers.v112.n025.3 --------------- From: "Sharon Hale" Subject: Wild grape starter Date: Mon, 2 Jul 2012 07:12:45 -0700 Why would you attempt to use the yeasts present on grapes, which obviously prefer grapes, to make a starter, when you can use the yeasts present in flour, which obviously prefer flour? Sharon Hale --------------- MESSAGE bread-bakers.v112.n025.4 --------------- From: Reggie Dwork Subject: Everything Bread Date: Thu, 12 Jul 2012 07:57:00 -0700 * Exported from MasterCook * Bread, Everything Recipe By : Serving Size : 25 Preparation Time :0:45 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast 3/4 cup warm water -- (110F - 115F) 1 cup 2% milk -- (110F - 115F) 1/4 cup butter -- softened 2 tablespoons sugar 1 egg yolk 1 1/2 teaspoons salt 4 cups all-purpose flour -- to 4 1/2C 1 egg white 2 teaspoons water 1 teaspoon coarse sea salt -- or kosher salt 1 teaspoon dried minced onion 1 teaspoon sesame 1 teaspoon caraway seed 1 teaspoon poppy seeds 1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. 2. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour. 3. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20" rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. 4. Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375F for 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (25 slices). Per Serving: 1 slice equals 102 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 237 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Source: "tasteofhome.com" Start to Finish Time: "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 3g Fat (22.6% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 230mg Sodium. Serving Ideas : Serve with any meal, casual or formal. --------------- MESSAGE bread-bakers.v112.n025.5 --------------- From: Reggie Dwork Subject: Eggnog Bagels Date: Thu, 12 Jul 2012 08:01:41 -0700 * Exported from MasterCook * (Bread), Eggnog Bagels Recipe By : Serving Size : 12 Preparation Time :0:45 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce active dry yeast 1/2 cup warm water -- (110F to 115F) 1 cup eggnog 2 tablespoons sugar -- divided 5 teaspoons salt -- divided 3/4 teaspoon ground nutmeg 3 cups bread flour -- to 3 1/2c 8 cups water TOPPING: -- 1/2" cubes 1 egg white 1 tablespoon water 2 tablespoons sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg SPICED CREAM CHEESE: 8 ounces cream cheese -- softened 1 tablespoon sugar 3/4 teaspoon rum extract 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1. In a large bowl, dissolve yeast in warm water. Add the eggnog, 1 tablespoon sugar, 3 teaspoons salt, nutmeg and 1-1/2 cups flour; mix well. Stir in enough remaining flour to form a stiff dough; beat 1 minute longer. 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. 3. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1 1/2" hole. Stretch and shape dough to form an even ring. Place on parchment paper-lined baking sheets. Cover and let rest for 30 minutes, then refrigerate overnight. 4. Let stand at room temperature for 30 minutes; flatten bagels slightly. In a non-aluminum Dutch oven, bring water to a boil with the remaining sugar and salt. Drop bagels, one at a time, into water. Cook for 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels. 5. Place 2" apart on greased baking sheets. In a small bowl, combine egg white and water; brush over bagels. Combine the sugar, cinnamon and nutmeg; sprinkle over the tops. 6. Bake at 425F for 10-14 minutes or until golden brown. Remove from pans to wire racks to cool completely. 7. In a small bowl, combine the cream cheese, sugar, extract, cinnamon and nutmeg; serve with bagels. 8. Yield: 1 dozen bagels (3/4 cup cream cheese). Editor's Note: This recipe was tested with commercially prepared eggnog. Nutritional Facts: 1 bagel with 1 tablespoon cream cheese equals: 218 calories, 8 g fat (5 g saturated fat), 33 mg cholesterol, 663 mg sodium, 30 g carbohydrate, 1 g fiber, 7 g protein Source: "Bon Appetit" Start to Finish Time: "0:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 9g Fat (32.7% calories from fat); 7g Protein; 34g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 968mg Sodium. --------------- MESSAGE bread-bakers.v112.n025.6 --------------- From: Reggie Dwork Subject: Walnut Bread Date: Thu, 12 Jul 2012 10:06:29 -0700 * Exported from MasterCook * Bread, Walnut Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- 70-80F 4 1/2 teaspoons butter -- softened 1 egg 2 tablespoons Dry Milk Powder 2 tablespoons sugar 1 teaspoon salt 3 cups Bread Flour 3/4 cup Chopped Toasted Walnuts 1 1/2 teaspoons Active Dry Yeast Place in bread pan all ingred. in order suggested by manufacturer. Select basic setting med. crust. Check dough after 4-5 min. add either the water or flour if needed. Yield 1 1/2 lb Cook Time 3 - 4 hrs Source: "Betterrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 5g Fat (31.3% calories from fat); 5g Protein; 21g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 154mg Sodium --------------- MESSAGE bread-bakers.v112.n025.7 --------------- From: Reggie Dwork Subject: Hot Chile Bread Date: Fri, 13 Jul 2012 23:33:33 -0700 * Exported from MasterCook * Bread, Hot Chile - Felaveri (Syria) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast 2 1/2 cups warm water 5 1/2 cups unbleached all-purpose flour -- to 6 1/2c, or bread flour 2 teaspoons salt 2 tablespoons olive oil -- plus 2 teaspoons olive oil 4 teaspoons sesame seeds 2 teaspoons red pepper flakes -- to 4 tsp In a large bowl, dissolve yeast in water. One cup at a time, add 3 cups of the flour, stirring in the same direction. Stir the batter 100 times, always in the same direction to properly develop the gluten. Let rest 10 minutes. Sprinkle salt over the dough and stir to mix well. Stir in additional flour until the dough will take no more and cannot be stirred. Turn the dough out onto a floured work surface and knead until smooth and elastic, 5 to 7 minutes. Transfer the dough to a large, lightly oiled bowl, turn to coat and cover with plastic wrap. Let rise until doubled in volume, about 1 hour. Punch down the dough, turn out onto a lightly floured work surface and divide into 16 equal pieces. Lightly flour your palms and flatten each piece; set aside, covered with a damp towel. Working with two pieces at a time, roll out each piece as far as it can easily be rolled out and then switch to the other piece. Return to the first, and roll out the dough to a 7 to 9" circle, 1/4 to 1/4" thick. Brush each circle with 1/2 teaspoon of the oil, then sprinkle with 1/4 teaspoon of the sesame seeds and 1/4 to 1/2 teaspoon of the red-pepper flakes. Preheat broiler; place oven rack approximately 3" from the heat source. If using a gas stove, heat a lightly oiled cast-iron skillet or griddle over high heat. Once the pan is hot, gently transfer a prepared circle of dough to the pan and quickly reduce the heat to the lowest setting. Cook for 2 minutes. Immediately set the pan under the broiler. Broil until the top of the bread is golden, about 1 minute. If using an electric stove, heat a lightly oiled cast-iron skillet or griddle on a back burner over high heat. Turn on a front burner at low heat. Just before you transfer the circle of dough to the hot pan, move the pan to the burner set at low heat. Cook for 2 minutes, then quickly set the pan under the broiler. Broil until the top of the bread is golden, about 1 minute. Cool the bread briefly on a rack before serving or wrapping in a clean kitchen towel to keep soft. Bake the remaining breads in the same manner, rubbing the pan with a lightly oiled paper towel between bakings. (Once you develop a rhythm, you may wish to cook two breads at once.) Makes 16 flatbreads. Per Flatbread: 170 Cal, 6 g Pro, 3 g Fat, 30 g Carb, 272 mg Sodium, 0 mg Chol Description: "This bread has a soft texture." Source: "Eating Well" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 3g Fat (15.4% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. --------------- MESSAGE bread-bakers.v112.n025.8 --------------- From: Reggie Dwork Subject: Baked Pretzels Date: Fri, 13 Jul 2012 23:55:40 -0700 * Exported from MasterCook * (Bread), Baked Pretzels Recipe By : Serving Size : 18 Preparation Time :0:20 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup beer 1 tablespoon margarine 2 tablespoons granulated sugar -- white 1 teaspoon salt 3 cups all-purpose flour 3/4 teaspoon active dry yeast 1 egg 1 tablespoon warm water -- (110F/45 C) 2 tablespoons kosher salt Measure first 6 ingredients in order listed into baking pan. Select: Dough/Pasta Setting and press start. When the cycle is complete remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14X9" rectangle. With a sharp knife, cut into eighteen 14X1/2" strips. Gently pull each strip into a rope 16" long. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheets. DO NOT LET RISE. Combine lightly beaten egg and 1 tablespoon water; brush on pretzels. Sprinkle with kosher salt. Bake in a preheated 350F (175C) oven for 18 - 20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy! Yield 18 pretzels Source: "allreicpes.com" Start to Finish Time: "2:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 1g Fat (10.9% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 758mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v112.n025 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved