Date: Sun, 14 Oct 2012 07:44:09 GMT -------------- BEGIN bread-bakers.v112.n038 -------------- 001 - aqn@panix.com - Re: Blue Cheese Walnut Bread 002 - Reggie Dwork From: Dan Haggarty >Subject: Re: Blue Cheese Walnut Bread >Date: Sun, 30 Sep 2012 10:49:41 -0400 > >As a general rule of thumb, I've found that you can add up to 35-40% >of the flour weight in inert 'aggregate', Good information; thanks! >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. And a sprinkle of flour when cube'ing the blue cheese (or any sticky/gooey ingredients) helps to separate the cubes. Andy Nguyen --------------- MESSAGE bread-bakers.v112.n038.2 --------------- From: Reggie Dwork Subject: Armenian Thin Bread Date: Mon, 08 Oct 2012 10:24:47 -0700 * Exported from MasterCook * Bread, Armenian Thin (Lavash) Recipe By :Jeff Smith Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List crackers Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups tepid water -- about 105F 1/4 cup olive oil 3 tablespoons sugar 2 1/4 teaspoons quick rising yeast 2 teaspoons salt 4 cups all-purpose flour 12 cups milk -- for topping sesame seeds -- for topping Place the water into the mixer bowl and add the olive oil, sugar and yeast. Using the batter blade for the mixer blend very well. It will take about 5 min on low speed. Stir in the salt. Gradually add 2 c flour and beat on low speed until a thick and smooth batter forms. Change the blade to a bread dough hook and knead in the additional 2 c flour. If you do not have a heavy mixer such as a Kitchen Aid, incorporate the flour with a wooden spoon and finish the kneading by hand. Kneading should take about 10 min in the machine or 20 min by hand. Place the dough on a plastic counter top and cover with a stainless steel bowl. Allow to rise until double in bulk, about 1 1/2 hrs. Punch the dough down and divide into 8 pieces. Let stand, covered about 15 min. Roll out each piece of dough into a 12" diameter circle. Working with 2 pieces of dough at the same time, arrange breads on ungreased baking sheets. Brush with milk and sprinkle sesame seeds over tops. Prick with a fork many times all over. Bake on the lowest rack in the oven, at 375F, for 8 - 10 min, or until a light brown. Rotate the pans in the oven from top to bottom to insure even browning. Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10 - 15 min.) If the cracker is too dry to roll, it will crack. Sprinkle with a little water and let stand a few min. If it is too wet. cover with a dry towel and let stand. Description: "This is a cracker like bread." Source: "The Frugal Gourmet On Our Immigrant Ancestors" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 530 Calories; 20g Fat (33.4% calories from fat); 18g Protein; 69g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 715mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n038.3 --------------- From: Reggie Dwork Subject: Basque Bread Date: Fri, 12 Oct 2012 10:57:57 -0700 * Exported from MasterCook * Bread, Basque Recipe By :Jeff Smith Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups very hot water 1/2 cup butter -- margarine, or shortening 1/2 cup sugar 2 1/2 teaspoons salt 2 packages quick rising yeast 9 1/2 cups all-purpose flour salad oil -- for oiling pan You need a 10" cast iron covered Dutch oven (5 qt size). In a bowl, combine the hot water, butter, sugar and salt. Stir until the butter melts; let cool to warm (110F - 115F). Stir in the yeast, cover, and set in a warm place until bubbly, about 15 min Add 5 c of flour and beat with a heavy-duty mixer or wooden spoon, stir in enough of the remaining flour (about 3 1/2 c) to form a stiff dough. Turn the dough out onto a floured board and knead until smooth, about 10 min, adding flour as needed to prevent sticking. Turn the dough onto a greased bowl, cover, and let rise in a warm place until doubled in size about 1 1/2 hrs. Punch down the dough and knead on a floured board to form a smooth ball. Cut a circle of foil to cover the bottom of the Dutch oven. Grease well the inside of the Dutch oven and the underside of the lid with salad oil. Place the dough in the pot and cover with the lid. Let rise in a warm place until the dough pushes up the lid by about 1/2", about 1 hr (watch closely). Bake, covered with the lid, in a 375F oven for 12 min. Remove the lid and bake for another 30 - 35 min, or until the loaf is golden brown and sounds hollow when tapped. Remove from the oven and turn the loaf out (you might need a helper) on to the rack to cool. Description: "Originally this bread was simply baked in the ground with hot rocks or on top of the fire with coals on top of the pot." Source: "The Frugal Gourmet On Our Immigrant Ancestors" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 4g Fat (17.1% calories from fat); 5g Protein; 42g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 263mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v112.n038 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved