Date: Sat, 2 Feb 2013 08:16:48 GMT -------------- BEGIN bread-bakers.v113.n004 -------------- 001 - Margaret Cope Subject: Re: flatbreads, also bread bowls and no-knead rye Date: Sun, 27 Jan 2013 07:28:39 -0500 "Google" and you will find some options. I would love to know which one is best. Also the "bread bowls" from Panera. I did the latter a couple of weeks ago but added some sour dough starter and let the formed balls sit over night in the refrigerator. Here is my recipe: 3 C flour (KA of course) 1 C semolina 1/2 C whole wheat (KA) 1 tsp yeast 1 tsp salt 1 C sour dough 1 C water Mix and let rise overnight in refrigerator. Next day form balls...and let rise again in the refrigerator. Remove from refrigerator and let warm up covered with plastic wrap. Remove wrap and let "dry" for an hour. Bake at 425 for 25 minutes. Spray with water when you put them in the oven. Cool on rack. Cut off top of ball and scoop out insides. Grapefruit knife and spoon work well. I would love to know what others are using. Served a choice of chili or broccoli cheese (ala Panera) and our luncheon guests loved it. Also I made a rye adaptation of NO KNEAD which is good! 1-2 tbs of caraway seed 12 oz of bread flour 2 oz of rye flour 1 oz of toasted rye flakes 3/8 tsp of yeast (I use the SAF instant) 1 3/4 C water Mix and let rise for 18 hours. Dump onto silicone pad. Give it a couple of turns. Cover with bowl and let sit for 2 hours. Bake as NO_Knead only I used 450 F covered for 30 minutes and then uncovered for 25 minutes. You can adjust. Result a crusty caraway rye... --------------- MESSAGE bread-bakers.v113.n004.2 --------------- From: "Leigh Monichon" Subject: Subway Flatbread Date: Sun, 27 Jan 2013 07:00:45 -0800 Hi Sonia - Try this recipe Subway Flatbread 2 tablespoons sugar 1 teaspoon salt 1 cup of warm water 1 tablespoon active dry yeast 3 tablespoons milk 1/4 cups butter 6 cups all-purpose flour Add the water, yeast, and sugar to a bowl. Allow it to sit until it becomes frothy. Add milk and salt. Stir in half of the flour so that the mixture becomes creamy. Add more flour, enough for the mixture to create a soft dough. Knead the dough on a floured surface for three to five minutes. Allow the dough to rest for about five minutes. Divide the dough into six to eight pieces. Flatten each piece of dough with your hands and then use a floured rolling pin to roll out each piece. You want the dough to be about 1/4-inch thick.[4] Heat a grill pan over high heat. Turn the heat down to low and melt 1/4 cup of butter. Brush the melted butter over the dough. Lay the dough face-down in the grill pan and cook for about two to three minutes or until golden brown. Flip over and repeat. If you want to give the flatbread some extra flavor, throw in a dash of onion salt and a dash of garlic salt Leigh --------------- MESSAGE bread-bakers.v113.n004.3 --------------- From: Reggie Dwork Subject: Herb and Garlic Rolls Date: Mon, 28 Jan 2013 17:04:02 -0800 * Exported from MasterCook * Bread, Herb and Garlic Rolls Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast -- instant 1 1/2 teaspoons salt 2 2/3 cups all-purpose flour -- King Arthur Unbleached 1/2 cup Herb and Garlic Artisan Blend 1 1/4 cups water -- lukewarm 2 tablespoons olive oil Hands-on time: 20 mins. to 30 mins. Baking time: 20 mins. to 22 mins. Total time: 2 hrs 25 mins. to 3 hrs 37 mins. 1) Combine all the ingredients, and mix and knead - by hand, mixer, or bread machine - until you've made a soft, smooth dough. 2) Place the dough in a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour. Or, let the dough go through its first rise in the bread machine. 3) Turn the dough out onto a lightly greased work surface and deflate it gently. 4) Divide the dough into 16 pieces, and roll each piece into a tight ball. 5) Place the balls in two lightly greased 8" round pans - 8 rolls in each. Cover the rolls and let them rise until not quite doubled in size, about 45 minutes. 6) Towards the end of the rising time, preheat the oven to 400F. 6) Bake the rolls for 20 to 22 minutes, until golden brown. Remove them from the oven, and after 5 minutes transfer them from the pan onto a rack to cool. Yield: 16 rolls. Description: "Wonderfully tasty rolls made with our easy Herb and Garlic Artisan Blend." Source: "Kingarthurflour.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 2g Fat (18.9% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v113.n004.4 --------------- From: Reggie Dwork Subject: Skillet Flatbread Date: Mon, 28 Jan 2013 17:16:40 -0800 * Exported from MasterCook * Bread, Skillet Flatbread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- King Arthur Unbleached 2 teaspoons baking powder 1 1/2 teaspoons salt 3 tablespoons olive oil -- or vegetable oil 1 cup ice water 2 tablespoons vegetble oil -- to 3T, for frying Dairy-free Hands-on time: 30 mins. to 40 mins. Total time: 40 mins. to 50 mins. 1) Place the flour, baking powder, and salt in a large mixing bowl and stir to combine. 2) Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes. 3) Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan. 4) Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 oz, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4" thick. OR hand shape the pieces by flattening between your palms. 5) In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches. Yield: 10 to 12 flatbreads. Tips From Our Bakers: Rye variation : Replace 1 cup of the all-purpose flour with 1 cup Perfect Rye Flour Blend and 2 teaspoons Deli Rye Flavor. All other ingredients remain the same. Serve with cream cheese, chives, tomato, thinly sliced onion and capers. Pizza bread version: Add 2 teaspoons Pizza Dough Flavor and 2 teaspoons dried Italian herbs or Pizza Seasoning to the flour mixture. Serve with marinara sauce for dipping. Source: "Kingarthurflour.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 4g Fat (23.3% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 419mg Sodium. Exchanges: 2 Grain(Starch); 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n004.5 --------------- From: Reggie Dwork Subject: Parker House Roll Dough Date: Tue, 29 Jan 2013 13:44:47 -0800 * Exported from MasterCook * Bread, Parker House Roll Dough Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- plus more for dusting 1 cup instant potato flakes 2 teaspoons salt 1 1/3 cups milk 3 tablespoons unsalted butter 2 teaspoons sugar 2 envelopes dry yeast -- instant 1 large egg In a standing electric mixer fitted with a dough hook, combine the 3C flour with the potato flakes and salt. In a small microwave-safe bowl, heat the milk, butter and sugar just until warm. Stir in the yeast and let stand until foamy, about 5 min. Add the yeast mixture to the mixing bowl with the egg and beat at medium speed until smooth, about 5 min. Scrape the dough out onto a lightly floured work surface and knead until supple and silky, about 3 min. 2. Spray the bowl with vegetable spray and add the dough. Cover and let rise until doubled in size, about 1 hr. Punch down the dough and transfer to a floured work surface. Let rest for 5 min before using. Make Ahead: The dough can rise in the refrigerator overnight. Let return to room temp, then punch down and proceed. Makes dough for 8 individual potpies Description: "Dough make a splendid topping for potpies." Source: "Foodandwine.com" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 7g Fat (22.7% calories from fat); 8g Protein; 44g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 570mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v113.n004 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved