Date: Sun, 15 Dec 2013 06:18:37 GMT -------------- BEGIN bread-bakers.v113.n045 -------------- 001 - Lobo119 Subject: Raspberries in pumpkin bread Date: Mon, 9 Dec 2013 07:07:27 -0700 I put frozen raspberries in my pumpkin bread. Use the kind that have no juice, but are loose frozen. Don't let them thaw before mixing in. Really yummy! Lois --------------- MESSAGE bread-bakers.v113.n045.2 --------------- From: Bryan McAlister Subject: Mafra Country bread (Portugal) Date: Tue, 10 Dec 2013 12:52:59 +0000 This an extremely nice white loaf baked in a bloomer shape with a crisp crust and nice soft crumb that I've always liked on visits but have never tried to bake. The whiteness may be a hotel characteristic. Ordinary home bakers may add a proportion of brown flour. Recipe I have is translated as follows.. 20gr Bakers Yeast 400 gr Water 100 gr mass fermented* 250 gr flour tipo65* 250 gr flour tipo 110* 1 tablespoon salt. I'm interpreting * "mass fermented" as dough saved from previous bake *"tipo65" as plain flour (all purpose) *"tipo110" as strong flour. Can anyone throw any further light on this? Regards Bryan McAlister --------------- MESSAGE bread-bakers.v113.n045.3 --------------- From: Reggie Dwork Subject: Your Whole-Grain Pantry Date: Sat, 14 Dec 2013 00:04:20 -0800 * Exported from MasterCook * Your Whole-Grain Pantry All-purpose flour is actually a blend of soft and hard wheat flours that makes it suitable for both cakes and breads. To replace all-purpose flour with whole-grain flours, consider the following attributes of these substitutes: Whole-Wheat Flour The classic ground red wheat is high in protein and fiber and gives breads, bagels, and rolls a distinctive chewiness. Spelt Flour Closely related to wheat, spelt has a milder flavor and less gluten, resulting in baked goods that are dense without being heavy. Whole-Wheat Pastry Flour Also called graham flour (as in graham crackers), whole-wheat pastry flour is milled from "soft" or low-protein wheat. It gives pancakes, cookies, muffins and cakes a fine-grained texture that's similar to all-purpose flour. White Whole-Wheat Flour White wheat has fewer bitter tannins and a paler color than red wheat for lighter, milder-tasting baked goods that still have all the benefits of whole wheat. Non-Wheat Flours Such as oat, barley, corn, brown rice, and buckwheat can be thrown into a flour blend to add flavor and nutrients to muffins, flat breads, waffles, and pancakes. ********************** Get The Ratio Right For minimal changes in texture and flavor, start by substituting whole-grain flours for one-quarter to one-half of the standard flour in a recipe. Pancakes, waffles, banana muffins, brownies, and pumpkin bread work well with 100% whole-grain flours, but layer 50% whole-wheat or any whole-grain flour in a recipe, the dry ingreniets will absorb more liquid and fat than white flour. They can also mask the sweetness in recipes, so be ready to dial up the liquid and sweeteners, starting with 1 or 2T at a time. Source: "Vegetariantimes.com December 2013" S(internet): "http://www.vegetariantimes.com/article/how-to-buy-healthy-bread/" --------------- MESSAGE bread-bakers.v113.n045.4 --------------- From: Reggie Dwork Subject: Cheddar-Asiago Potato Bread Date: Sat, 14 Dec 2013 00:14:58 -0800 * Exported from MasterCook * Bread, Cheddar-Asiago Potato Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cubed peeled baking potato -- (about 1 lb) 2 1/4 teaspoons dry yeast -- (1 pkg) 5 1/2 cups all-purpose flour -- divided 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 cup shredded extra-sharp cheddar cheese -- (4 oz) 3/4 cup grated Asiago cheese -- (3 oz) Cooking spray 1. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1 1/4 cups cooking liquid. Cool liquid to 110F. Mash the potato with a potato masher to measure 2 cups; set aside. 2. Combine warm cooking liquid and yeast in a large bowl, and let stand 5 minutes. Stir in the mashed potato. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir in 5 cups flour, salt, and pepper to form a stiff dough. 3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Gently knead in cheddar and Asiago. 4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with one portion at a time (cover the remaining dough to prevent drying), roll each portion into an 11 x 7" rectangle on a floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets, and pinch seam and ends to seal. Place dough rolls, seam sides down, in 2 (8 x 4") loaf pans coated with cooking spray. Cover and let rise 45 minutes or until doubled in size. 5. Preheat oven to 375F. 6. Uncover dough; bake at 375F for 1 hour or until loaves are browned on bottom and sound hollow when tapped. Remove from pans; cool on a wire rack. Yield: 2 loaves, 12 slices per loaf (serving size: 1 slice). Source: "Cooking Light" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 3g Fat (17.3% calories from fat); 6g Protein; 26g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 252mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat. NOTES: Mashed potatoes make an especially tender bread that's great for sandwiches. Make sure the potato cooking liquid is warm to the touch so it will activate the yeast. This recipe makes two loaves. Keep one of them for yourself, and wrap the other in a pretty kitchen towel secured with a ribbon or raffia. --------------- MESSAGE bread-bakers.v113.n045.5 --------------- From: Reggie Dwork Subject: Cactus Corn Bread Date: Sat, 14 Dec 2013 00:18:36 -0800 * Exported from MasterCook * Bread, Cactus Corn Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup cornmeal 2 jalapeno peppers -- seeded and finely chopped, or 3 tablespoons finely chopped green sweet pepper 2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon baking soda 8 1/2 ounces corn -- cream-style 2/3 cup buttermilk 2 eggs 1/4 cup cooking oil 1. Preheat oven to 400F. Combine flour, cornmeal, peppers, baking powder, salt, and baking soda in a large mixing bowl. In a medium bowl, stir together the corn, buttermilk, eggs, and oil. Stir corn mixture into the flour mixture just until combined. 2. Spoon batter into greased, preheated* 4-1/2" cast-iron cactus-shape baking pan; fill two-thirds full. Bake for 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Grease pan again before baking an additional batch. Remove cactuses and cool on wire racks. Makes 16 servings. Note: To preheat pans, place in the 400F oven for 5 minutes before adding batter. Description: "Serve this fun shaped cornbread with a big bowl of chili or soup for dinner." Source: "recipe.com" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 4g Fat (36.4% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n045.6 --------------- From: Lois Omdahl Subject: RE: Cuisinart Date: Mon, 9 Dec 2013 09:22:44 -0800 I agree with Diane about the Cuisinart. The one that just gave up was a Cuisinart 11 that my husband bought for me about 30 years ago. I remember be astounded at the price, but it did a tremendous amount of work for me over the years. I really miss it. Lois who doesn't cook any more. --------------- END bread-bakers.v113.n045 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved