Date: Mon, 8 Oct 2012 05:23:47 GMT -------------- BEGIN bread-bakers.v112.n037 -------------- 001 - Dan Haggarty Subject: Re: Blue Cheese Walnut Bread Date: Sun, 30 Sep 2012 10:49:41 -0400 Diane B wrote: >>From: RebecB8@aol.com >> >>Anyone have a recipe for blue cheese walnut bread? Without the >>whole wheat flour or very little whole wheat flour? >This is the kind of thing I'd do by starting with a base recipe that >you like and are comfortable making--a rather simple >flour/water/yeast/salt kind of thing--and then add some toasted >walnuts and some blue cheese by kneading them in gently just before >your shaping/proofing step. I like walnuts with sourdough, so I >usually use at least some sourdough starter in my walnut breads, but >if you're not a sourdough fan who has some starter available, no >need to bother. > >Because the nuts don't really change the crumb of the bread, you >should as as much or as little as you prefer--the only real limiting >factors are that too many nuts make the loaf rougher to shape and >slice later. I prefer to lightly toast them, and to roughly break >large walnut halves or pieces into bits about 1/2 inch long, and >usually add a handful--maybe 1/2 cup--to a single standard loaf. > >For the cheese, how much to add and how and when to add it does get >a little trickier: if you want pieces of cheese that stay 'whole' >in the baked result, you need to add it right at the end, carefully >to avoid blending it too much so it just becomes streaky bits and >disappears into the loaf. That works nicely with cheddars, but I >wouldn't think it was a good idea with blue cheese. As a general rule of thumb, I've found that you can add up to 35-40% of the flour weight in inert 'aggregate', which can be any combination of dried or fresh fruits, nuts, chocolate(!), cheese or cured meats that are cut/broken into appropriate sized pieces. For example, Bernard Clayton's Pain Aux Noix puts 300g of walnuts into a dough made with 800g of whole wheat flour. You can also add small quanities (i.e., 1/8 to 1/4 tsp) of complementary herbs or spices to the dough. If I was going to make a bread with blue cheese, I'd cube my cheese, put the pieces in the freezer on a cookie sheet, and add the solid pieces of cheese to the dough just before the final rise. Dan --------------- MESSAGE bread-bakers.v112.n037.2 --------------- From: Reggie Dwork Subject: Beginners Bread Date: Fri, 05 Oct 2012 08:17:46 -0700 * Exported from MasterCook * Bread, Beginners Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm water 1 package active dry yeast 1 teaspoon salt 1 1/2 tablespoons sugar 1 tablespoon vegetable shortening 1/2 cup milk 3 cups all-purpose flour -- approx 1. In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved. 2. Add salt, sugar, shortening, and milk to bowl. Stir. 3. Mix in the first 2 cups of flour. 4. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl. 5. You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed. 6. Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch. 7. Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour. 8. Punch down dough. Turn out onto floured board and knead. 9. Preheat oven at 375F. 10. Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes. 11. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown. 12. Turn out bread and let cool on a rack or clean dishtowel. Description: "This is the easiest one-loaf yeast bread you will ever bake." Source: "about.com" Start to Finish Time: "3:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 3g Fat (11.6% calories from fat); 6g Protein; 39g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 276mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n037.3 --------------- From: Reggie Dwork Subject: Sourdough English Muffin Date: Sun, 07 Oct 2012 10:20:48 -0700 * Exported from MasterCook * Muffins, Sourdough English Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup active 100% hydration starter 1 cup water 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons granulated white sugar The night before you want to bake, mix together the water and starter. Once the started is dissolved in the water, stir in flour. Cover and let sit overnight (7 - 10 hours). The next morning, the stuff in the bowl should be very bubbly and stretchy. Stir in baking soda, salt, white sugar. Use a sturdy spoon to stir vigorously - it will be difficult (it's a good workout!). About 2 tbsp at a time, gradually stir in flour. Incorporate the flour until the dough loses its stickiness. Turn it out onto a floured surface, roll it out to about 1/2" thick, and cut into rounds with a floured cutter. Transfer each round to a baking sheet covered in cornmeal immediately after cutting it out, otherwise the edges of the cut dough will stick back together again. Sprinkle the rounds with more cornmeal, cover with a tea towel, and let rest for about 45 minutes, until they are puffy. Preheat a non-stick frying pan over medium-high heat until very hot, then reduce the heat to about medium. Cook the English muffins on one side for about 5 minutes, until they are look tightly puffy, dry around the edges, and medium golden brown on the bottom. Flip and cook for another 5 minutes or so, until browned. When they are done, they should sound hollow if you tap them with your finger. Cool completely on a rack before storing in an airtight container. To serve, split with a fork and toast lightly. Source: "Recipe adapted from The Pancake Handbook, via Baking Bites" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; trace Fat (2.2% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Other Carbohydrates. Serving Ideas : Serve with lots of butter and jam. --------------- MESSAGE bread-bakers.v112.n037.4 --------------- From: Reggie Dwork Subject: Green Tomato Bread Date: Sun, 07 Oct 2012 11:36:40 -0700 A lot of tomatoes are grown around where we live (Los Banos, California). Today we went to our annual Tomato Festival and bought the cookbook. This recipe was in it and it sounded really good. If you try it I hope you enjoy it. Let me know what you think of it. * Exported from MasterCook * Bread, Green Tomato Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/4 teaspoons cinnamon 1/2 teaspoon ground ginger 2 large eggs 1/2 cup firmly packed brown sugar 2/3 cup apple cider -- or apple juice 1/2 cup melted cooled butter 1 1/2 cups green tomatoes -- seeded and chopped 3/4 cup chopped walnuts Sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, beat eggs, sugar, butter, and cider; add flour mixture. Stir just until blended. Fold in chopped green tomatoes and walnuts. Pour batter into greased and floured loaf pan. Bake at 350F for 55 min or until pick comes out clean from center. Cool bread in pan for 10 min, then remove from pan and cool completely on wire rack. Source: "Los Banos Tomato Festival Cookbook, 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 10g Fat (44.8% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 331mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v112.n037 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved