Date: Mon, 2 Dec 2013 08:07:58 GMT -------------- BEGIN bread-bakers.v113.n043 -------------- 001 - Reggie Dwork - Re: food processor recommendation --------------- MESSAGE bread-bakers.v113.n043.1 --------------- From: Reggie Dwork Subject: Bread, No-Knead White Cheddar (corrected) Date: Mon, 25 Nov 2013 23:55:43 -0800 Someone kindly pointed out to me that there waa no amount of yeast in the recipe so here is the corrected recipe. Sorry, Reggie * Exported from MasterCook * Bread, No-Knead White Cheddar Recipe By : Serving Size : 18 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour -- or all-purpose flour (or a mix of the two) 1 teaspoon salt 1 1/2 cups lukewarm water 1 1/2 cups shredded extra sharp white cheddar 1/3 teaspoon active dry yeast -- or 1/4 teaspoon instant yeast This is similar to the bread you buy at the bakery that is sometimes called "peasant" bread. To a large bowl add the flour, yeast and salt. Whisk together. Add the cheese and toss so that it is coated with flour. Pour the water into the bowl and stir until well combined. Cover the bowl with saran wrap and let it sit on your counter 8 - 12 hours. Lightly flour a piece of parchment or aluminum foil and turn the dough out onto it. Fold it over on itself a few times. Cover with plastic and let sit 1 hr. Forty minutes in put a Dutch oven or other large oven safe pot with a lid into the oven and preheat on 450F. Shape the dough into a ball and lift it with the parchment - carefully place it into the center of the pot. If using aluminum foil lift it and turn it over into the pot - you don't need to grease it first. You can slash the top with a sharp paring or bread knife if you like. Bake 30 minutes with the lid on then remove it and bake 15 minutes longer. Remove from oven and serve warm or allow to cool. Store tightly covered in a cool, dry place up to 4 days. Description: "The easiest artisan bread you will ever make with a crispy crust and a tender, airy crumb infused with white cheddar cheese." Source: "cinnamonspiceandeverythingnice.com" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 4g Fat (26.5% calories from fat); 5g Protein; 17g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v113.n043.2 --------------- From: Reggie Dwork Subject: Baking Flours Glossary Date: Tue, 26 Nov 2013 02:31:56 -0800 All-purpose Flour: A white flour, is generally a combination of soft and hard wheats, or medium-protein wheats. It works well for all types of baked products, including yeast breads, cakes, cookies, and quick breads. All-purpose flour usually is sold presifted. It is available bleached and unbleached. Either is suitable for home baking and can be used interchangeably. Bread Flour: The type of flour recommended for recipes made from hard wheat. It has a higher gluten content than all-purpose flour. Gluten, a protein, provides structure and height to breads, making bread flour well suited for the task. Store bread flour in an airtight container in a cool, dry place for up to 5 months, or freeze it for up to 1 year. Cornmeal: A finely ground corn product, is made from dried yellow, white, or blue corn kernels. Cornmeal labeled "stone ground" is slightly coarser than regular cornmeal. Store cornmeal in an airtight container in a cool, dry place for up to 6 months, or freeze it for up to 1 year. Gluten Flour: Sometimes called wheat gluten, is made by removing most of the starch from high-protein, hard-wheat flour. If you can't find gluten flour at your supermarket, look for it at a health-food store. Store it in an airtight container in a cool, dry place for up to 5 months, or freeze it for up to 1 year. Rye Flour: Made from finely ground rye, a cereal grain that has dark brown kernels and a distinctive robust flavor. Light rye flour is sifted and contains less bran than dark rye flour. Store rye flour in an airtight container in a cool, dry place, for up to 5 months, or freeze for up to 1 year. Wheat Germ: The embryo or sprouting portion of the wheat kernel, is sold both raw and toasted. It is extremely perishable. Once opened, store in the refrigerator no more than 3 months. Whole Wheat Flour: Unlike all-purpose and bread flour, is ground from the complete wheat berry, and contains the wheat germ as well as the wheat bran. It is coarser in texture and does not rise as well as all-purpose or bread flour. Store whole wheat flour in an airtight container in a cool, dry place for up to 5 months, or freeze for up to 1 year. Source: "BHG.com" --------------- MESSAGE bread-bakers.v113.n043.3 --------------- From: Reggie Dwork Subject: Pumpkin Bread with Dates Date: Sun, 01 Dec 2013 17:31:43 -0800 * Exported from MasterCook * Bread, Pumpkin Bread with Dates Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1 cup pumpkin puree -- canned 2 eggs 1/2 cup nut oil -- eg walnut, almond or sunflower seed \oil 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon freshly grated nutmeg 1 cup coarsely chopped pitted dates The handsome date palm flourishes in the desert climates of the Middle East and North Africa and in Southern California. The buttery rich fruits grow in large bunches containing up to a thousand dates. Varying from oval to elongated, they have a paper-thin skin and a long pit. Dates are classified as soft, semidry or dry, according to their moisture content. Medjool, Khadrawy and Halawy are the commonly marketed soft dates. Deglet Noor and Zahidy are the most popular semidry dates. Whole and pitted dates are available year-round. Preheat an oven to 350F. Grease a 9 x 5" loaf pan or spray with nonstick cooking spray. In a bowl, whisk together the sugar, pumpkin puree, eggs and oil until smooth, about 1 minute. In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Add the flour mixture to the pumpkin mixture and beat until smooth and well combined, 1 to 2 minutes. The batter will be thick. Using a large rubber spatula, fold in the dates just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared pan. Bake until the top is browned and crusty and develops a long center crack, 60 to 70 minutes. A toothpick inserted into the center of the loaf should come out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the loaf onto the rack and let cool completely. Serve at room temperature, cut into thick slices. Makes one 9 x 5" loaf about 19 slices Source: "williams-sonoma.com" S(Internet address): "http://www.williams-sonoma.com/recipe/sour-cream-maple-bread.html" Copyright: "Adapted from Williams-Sonoma Kitchen Library Series, Muffins & Quick Breads, by John Phillip Carroll (Time-Life Books, 1993)." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 406 Calories; 14g Fat (29.5% calories from fat); 5g Protein; 69g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 304mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n043.4 --------------- From: Reggie Dwork Subject: Cheddar Zucchini Cornbread Date: Wed, 20 Nov 2013 11:40:04 -0800 * Exported from MasterCook * Bread, Cheddar Zucchini Cornbread Recipe By : Serving Size : 18 Preparation Time :0:25 Categories : Bread Bread-Bakers Mailing List Grains Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- (1 stick), plus more for pan 1 large zucchini -- (about 10 ounces) 1 cup all-purpose flour 1/2 cup whole wheat flour 1 1/4 cups medium-grind cornmeal 1 teaspoon baking powder 3/4 teaspoon coarse salt 1/2 teaspoon baking soda 2 large eggs -- lightly beaten 1/2 cup buttermilk 1 cup extra sharp cheddar cheese -- shredded Preheat oven to 350F. Butter a standard loaf pan or a 9" round or square baking pan. Melt the butter and allow to cool. Meanwhile trim off the zucchini ends and thinly slice 6 or 7 rounds off the end for garnish. Coarsely grate the rest on the large holes of a box grater. Add it to the middle of a clean kitchen towel and gently ring out some (you don't need to get it all out) of the water. Into a large bowl sift both flours, cornmeal, baking powder, salt, and baking soda together. Whisk the eggs and buttermilk into the cooled butter then stir in the zucchini then the cheese. Add the zucchini mixture to the flour mixture and stir until just combined - the batter will be thick. Transfer to the prepared pan and smooth out the top. Arrange the zucchini slices over top. Bake until golden and a tester inserted into center comes out clean, 55-65 minutes for a loaf pan 40 - 50 minutes for a round or square pan. Description: "A delicious cornbread studded with grated zucchini and cheddar cheese." Source: "cinnamonspiceandeverythingnice.com" Start to Finish Time: "1:05" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 8g Fat (46.9% calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 196mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n043.5 --------------- From: Donna dm87 Subject: Re: Looking for mixer for dough Date: Sat, 23 Nov 2013 06:45:35 -0500 I have been happy with a Bosch Universal for over four years. Donna dm87 --------------- MESSAGE bread-bakers.v113.n043.6 --------------- From: Lobo Subject: Re: food processor recommendation Date: Sat, 23 Nov 2013 16:30:32 -0700 I went to take a good look at the Ninja and found it didn't have a shredding/slicing blade. That had to be obtained elsewhere for about $60. So I decided not to get it. I went to Walmart and looked over all the food processors and bought a Hamilton Beach Stack & Snap for about $50. I've used it twice so far, but tested slicing, shredding, pureeing and chopping. I like it a lot. There's no twisting of parts ... they just stack. The chopping blade will stay in the bowl when you pour things out. Everything stacks together very efficiently and the footprint of the machine is about half what my old FP was. Thanks for the input ... Lois Lois asked for a food processor recommendation and said: > >Sam's is offering $30 off the Ninja Mega Kitchen System. Has anyone > >ever used that? > > I have looked at that machine and am still thinking about it. I have > the Ninja chopper, mixer set with the motor on top. It works > fantastic for smoothies and pureeing stuff. Have even chopped ice in > the small containers and it comes out just like snow cone ice. Sam's > had that unit with two carafes and two small veggie choppers for > around $50 a couple of years ago. > > And the Mega Kitchen System claims to have the same wattage as the > Vitamix - the cadillac of food processors at something north of > $400. I've seen a Vitamix work, and there is no question it is > really good. The Sam's price for the Ninja is well under the selling > price at other speciality stores. > --047d7b5d48425530d604ebe084ec
I went to take a good look at the Ninja and found it = didn't have a shredding/slicing blade. That had to be obtained elsewher= e for about $60. So I decided not to get it.

I went to Walmart and l= ooked over all the food processors and bought a Hamilton Beach Stack & = Snap for about $50. I've used it twice so far, but tested slicing, shre= dding, pureeing and chopping.

I like it a lot. There's no twisting of parts ... they just stack. = The chopping blade will stay in the bowl when you pour things out. Everythi= ng stacks together very efficiently and the footprint of the machine is abo= ut half what my old FP was.

Thanks for the input ... Lois

Lois asked for a food processor recommendation and said:
>Sam's is offering $30 off the Ninja Mega Kitchen System. Has anyone=
>ever used that?

I have looked at that machine and am still thinking about it. =A0I have
the Ninja chopper, mixer set with the motor on top. =A0It works
fantastic for smoothies and pureeing stuff. =A0Have even chopped ice in
the small containers and it comes out just like snow cone ice. =A0Sam's=
had that unit with two carafes and two small veggie choppers for
around $50 a couple of years ago.

And the Mega Kitchen System claims to have the same wattage as the
Vitamix - the cadillac of food processors at something north of
$400. =A0I've seen a Vitamix work, and there is no question it is
really good. =A0The Sam's price for the Ninja is well under the selling=
price at other speciality stores.
<= /div> --047d7b5d48425530d604ebe084ec-- --------------- END bread-bakers.v113.n043 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved