Date: Tue, 18 Mar 2014 04:22:16 GMT -------------- BEGIN bread-bakers.v114.n011 -------------- 001 - Bonni Brown - Re: onion board 004 - Reggie Dwork Subject: Onion Board or Pletzl (also spelled pletsl) Date: Mon, 10 Mar 2014 10:18:31 -0400 Jeff, there is a very good recipe for "Pletsl" in "Inside the Jewish Bakery" by Stanley Ginsberg & Norman Berg. I'm from Brooklyn, bake professionally, and it's spot on. Essentially the same dough is used to make bialys, but formed & baked differently. You might find the book at your local library but it would make a great birthday present for your Mom. Bonni Brown --------------- MESSAGE bread-bakers.v114.n011.2 --------------- From: dmrogers218@comcast.net Subject: Re: Rosemary Bread (bread-bakers.v114.n010) Date: Mon, 10 Mar 2014 16:16:10 +0000 (UTC) This bread sounds really good and I can't wait to try it. What type flour? I would assume all purpose or bread flour? Also how much garlic? I would think 1 clove? And last - is 1 pound of cornmeal correct? I would think 1/2 heaping cup would be more than enough. Thanks! deb in Georgia [[Editor's note: It's actually 1 Tbsp of cornmeal for sprinkling on the baking surface. But that's the least of the problems. There's no water (except for 2 Tbsp to proof the yeast)! The recipe on the web doesn't specify the garlic, but I'd use one clove. You might try 3/4 to 1 cup of water, or use your favorite white bread recipe with the seasonings from this recipe. We have added these notes to the recipe in the archives. -- Jeff]] --------------- MESSAGE bread-bakers.v114.n011.3 --------------- From: Judy L Subject: Re: onion board Date: Mon, 10 Mar 2014 09:45:46 -0700 (PDT) This is for Jeff's mom's birthday. I think you are referring to plezel. I know that craving. I made a batch once when I had that craving! It was wonderful. I might have gotten the recipe from "Inside the Jewish Bakery", not sure. Here's a recipe for you. http://www.food.com/recipe/grandma-evas-onion-board-pletzel-95234 --------------- MESSAGE bread-bakers.v114.n011.4 --------------- From: Reggie Dwork Subject: Basic Corn Muffins Date: Sat, 15 Mar 2014 11:16:14 -0700 * Exported from MasterCook * Bread, Muffins, Basic Corn Recipe By :Doug Matthews Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1 cup all-purpose flour 1/3 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg -- beaten 1/4 cup canola oil 1 cup milk Preheat oven to 400F (200C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups. Bake at 400F (200C) for 15 to 20 min, or until a toothpick inserted into a muffin comes out clean. If you like, add kernels of corn, chopped jalapeno peppers, or Cheddar cheese to the batter. Description: "These top-rated savory muffins are quick and easy to make from scratch." Source: "allrecipes.com" S(Internet address): "http://allrecipes.com/Recipe/Basic-Corn-Muffins/detail.aspx?src=VD_Summary" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 6g Fat (33.2% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : Top them with butter and honey for a delicious dinner, breakfast, or lunch treat. --------------- MESSAGE bread-bakers.v114.n011.5 --------------- From: Reggie Dwork Subject: Nut and Seed Bread Date: Sun, 16 Mar 2014 01:21:34 -0700 * Exported from MasterCook * Bread, Nut and Seed Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup quinoa -- uncooked 1/4 cup wheatberries -- unooked 1/2 cup sunflower seeds 1/2 cup pumpkin seeds -- roasted 1/2 cup oats 1/2 cup hazelnuts 4 tablespoons chia seeds 1/4 cup sesame seeds 6 tablespoons whole psyllium husks 1/4 cup spelt flour 4 tablespoons olive oil 3 eggs 1/2 cup water 2 tablespoons sugar 1 teaspoon salt Put the quinoa and wheat grains in a pot and cover with hot water. Let them soak for 3 hours then drain . Put them in a bowl and mix them with the sunflower and pumpkin seeds, oats, chia seeds, sesame seeds , hazelnuts, salt, spelt flour and psyllium husks. In another bowl, whisk the eggs with the sugar and olive oil, as well as water. Pour the liquids over the nuts and flour mixture and mix until it comes together. Spoon the dough into a loaf pan lined with baking paper then place it in the refrigerator for 2 hours. After 2 hours, bake in the preheated oven at 300F for 40-50 minutes. Once baked, transfer on a wire rack to cool completely before slicing. Description: "Although it is a very dense bread, it is also very healthy as it is loaded with nuts and seeds which give it not only flavor and strong aromas, but also fibers, good fats and nutrients." Source: "Top 50 Most Delicious Homemade Bread Recipes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 12g Fat (63.3% calories from fat); 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 149mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n011.6 --------------- From: Jeff Dwork Subject: Onion board Date: Mon, 17 Mar 2014 19:32:34 -0700 Onion board is also known as "pletsl", depending on where you're from. This is another recipe from "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg, ISBN 978-1-933822-23-5. You can use the bialy dough - see their bialy recipe in bread-bakers v114.n009.3 - or the "medium enriched dough" recipe below. You have your choice of any of three different filling recipes - there's one in the bialy recipe (v114.n009.3) and two more elsewhere in this digest. Medium enriched (medium Vienna) dough Bread flour 4 1/2 cups/21.8 oz/620 g/100% Water 1 1/4 cups/10.0 oz/280 g/45% Oil 2 Tbsp/1.0 oz/30 g/5% Egg 1 large/1.7 oz/50 g/8% Sugar 3 Tbsp/1.4 oz/40 g/6% Malt 1 Tbsp/0.7 oz/20 g/3% -- dry or liquid Instant yeast 5 tsp/0.7 oz/20 g/3% Salt 1 1/2 tsp/0.3 oz/10 g/2% 1. If using liquid malt, dissolve it in the water, then in a separate bowl combine the egg and oil and whisk lightly together. In a large mixing bowl or the bowl of your mixer, combine the flour, sugar and dry malt (if using) and yeast, then mix with a whisk or the flat (paddle) beater at low (KA 2) speed. 2. Add the water/malt and egg/oil mixtures at the same time to the dry mixture and blend until the dry ingredients are evenly hydrated and the dough forms a shaggy mass, 1 to 2 minutes. Sprinkle in the salt and mix for 1 minute more. 3. If kneading by machine: switch to the dough hook and knead at low speed for 8 to 10 minutes until the dough cleans the side of the bowl and stretches when pinched and pulled. Turn onto a well-floured work surface and knead by hand for 30 to 60 seconds. If kneading by hand: turn the dough onto a well-floured work surface and knead until the dough is smooth and elastic and stretches when pinched and pulled, 12 to 15 minutes. 4. Form the dough into a ball and put it in a lightly oiled mixing bowl, turning it upside down so that there's a thin coating of oil on the top surface. Cover with plastic wrap or a damp cloth and let the dough ferment for 45 to 60 minutes, until doubled in bulk. 5. Turn out onto a well-floured work surface, degas and knead gently. Onion board Use one recipe of dough and two recipes of onion filling. Makes three 12 oz/340 g onion boards. 1. Preheat the oven to 400F/205C, making sure your baking surface is in the top third of the oven. Prepare onion filling and medium enriched dough as above. Divide the dough into three 12 oz pieces, roll into a thick sausage shape and stretch to a width of about 12 in. Cover with plastic wrap or a lightly dampened tea towel and let rest for 20 to 30 minutes to relax the gluten and allow proofing to start. Divide the onion filling into thirds. 2. Place one of the dough sausages on a well-floured work surface so that the wide side faces you. Using a rolling pin, roll the dough first from side to side to a width of about 16 in, and then use your hands to stretch to a length of about 12 in. Try to stretch the center as thin as possible without tearing, while leaving about 1 in. of thicker edge. Transfer to a parchment-lined baking sheet or proofing board, if using a baking stone. Use a fork to thoroughly dock (prick) the thin centers; this will prevent rising and the formation of bubbles in the dough. 3. Spread one-third of the onion filling on top. Immediately place the baking sheet in the oven or slide the parchment onto your baking stone and bake for 10 to 15 minutes, until the center turns a medium brown and the edges puff up. Remove to a rack and let cool for at least 1 hour. 4. Repeat with the rest of the dough. --------------- MESSAGE bread-bakers.v114.n011.7 --------------- From: Reggie Dwork Subject: Onion Filling II and III Date: Sun, 09 Mar 2014 23:49:28 -0700 * Exported from MasterCook * Onion Filling II for Bread, Medium Enriched (Medium Vienna) Dough Recipe By : "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg Serving Size : 0 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 med yellow onions -- 8.0 oz/225g 2 tablespoons vegetable oil -- 1.0 oz/30g 1 teaspoon salt -- (table), 0.2 oz/6g This is a honey-colored jam that brings out the smoky sweetness of sauteed onions and is a wonderful complement to bread and rolls, either as a topping or a spread. 1. Grate or finely chop the onion using a grater, knife or food processor. 2. Add the oil to a saute or frying pan and heat on med until the surface of the oil shows ripples, then add the onion and salt and stir well. 3. Turn the heat down to med low and fry gently, stirring occasionally, until the onions carmelize and turn a rich golden brown. Remove from heat and let cool. This filling will keep in a refrigerated sealed container for a week, but is unilkely to go uneaten that long! Alternative method: Combine the chopped onions, oil and salt in an oven-proof dish and bake for 50-60 min, stirring occasionally. Makes 1C/8 oz/225g - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 27g Fat (85.1% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2135mg Sodium. Exchanges: 1 1/2 Vegetable; 5 1/2 Fat. &&&&&&&&&&&&&&&&&&&& * Exported from MasterCook * Onion Filling III for Bread, Medium Enriched (Medium Vienna) Dough Recipe By : "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg Serving Size : 0 Preparation Time :0:00 Categories : Fatfree Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large yellow onion -- 12.0 oz/340g 2 tablespoons plain bread crumbs -- 0.5 oz/14g 1 teaspoon salt -- (tablle), 0.2 oz/6g Chopped raw onion with some salt and bread crumbs to absorb the extra moisture of the uncooked onions, was the topping of choice in Europe, with poppy seeds, if desired, added separately. 1. Grate or finely chop the onion using a grater knife or food procesor. 2. Add bread crumbs and salt and mix to blend. Makes about 1C/8 oz/225g - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; trace Fat (3.4% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2135mg Sodium. Exchanges: 1 1/2 Vegetable. --------------- END bread-bakers.v114.n011 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved