Date: Mon, 9 Jun 2014 05:55:54 GMT -------------- BEGIN bread-bakers.v114.n023 -------------- 001 - Reggie Dwork Subject: Sweet Fennel Dinner Roll Date: Sat, 07 Jun 2014 02:29:26 -0700 * Exported from MasterCook * Dinner Rolls, Sweet Fennel Recipe By : Serving Size : 24 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons active dry yeast -- (about 2 pkgs) 2 cups lukewarm water 2 large eggs -- plus 1 tablespoon 2 large egg yolks 1/2 cup peanut oil -- or vegetable oil 8 cups all-purpose flour -- plus more for dusting 1/3 cup sugar 1 tablespoon salt 2 teaspoons fennel seeds -- heaping 1 1/2 tablespoons roasted sesame seeds 1. Preheat oven to 375F and line 2 baking sheets with parchment paper. 2. In bowl of an electric mixer with a dough hook, add yeast, then water. Stir on low speed. When yeast is dissolved, whisk in 2 eggs, then oil. 3. Add 7 c flour, sugar, salt, and fennel seeds. Knead dough with electric mixer until smooth and elastic, adding more flour as needed. Form dough into a round loaf and poke a 1" hole in center. Let dough rest, uncovered, on a floured board for about 10 min. 4. Divide dough into 4 pieces, using a knife or dough cutters. Flour the board and your hands, then cut each piece of dough into 6 smaller pieces and roll into balls. Place balls on lined baking sheets. 5. In a small bowl, whisk egg yolks and about 1 T water to make egg glaze. Brush egg glaze over rolls, then sprinkle with sesame seeds. Transfer rolls to oven and bake for 10 min. Then reduce temp to 350F and bake for another 10 - 15 min or until rolls are golden, and sound hollow when tapped. Per roll: pro 5g, fat 6g, carb 35g, fiber 1g, sodium 299mg, chol 35mg, cal 219 Source: "Country Living, Nov, 2010" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 6g Fat (25.2% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 275mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n023.2 --------------- From: Reggie Dwork Subject: Texas Blueberry Pecan Bread Date: Sat, 07 Jun 2014 02:33:54 -0700 * Exported from MasterCook * Bread, Texas Blueberry Pecan Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white whole-wheat flour 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sugar 3 tablespoons flaxseeds -- ground 2 lemons -- Finely grated rind and juice of 1/4 cup water -- more or less 1 tablespoon butter -- room temperature 1 cup blueberries -- washed and dried 1 cup Texas pecans -- chopped 2 tablespoons coarse sugar Preheat oven to 350F. Line a 9 x 5" pan with parchment paper, so that the paper overhangs the two long sides of the pan. In a large mixing bowl, sift together white whole wheat flour, 3/4 cup all-purpose flour, baking power, baking soda and salt. Add sugar and ground flax seed. Stir to combine. Place lemon juice into a 2-cup measuring cup. Add enough boiling water to get 3/4 cup liquid. Add grated rind and butter. Stir until butter is melted. Pour into flour mixture. Blend well. In a separate bowl, combine remaining 1/4 cup all-purpose flour, blueberries and pecans. Stir gently to coat blueberries and pecans. Gently fold blueberry mixture in to batter, taking care not to crush blueberries too much. Batter will be stiff. Scrape dough into loaf pan. Sprinkle top with coarse sugar. Bake 55 to 60 minutes, until toothpick inserted in center comes clean. Let bread rest for 5 minutes. Gently remove bread from pan, using parchment to help. Remove parchment from bread and let cool on a wire rack completely, about 2 hours. Source: "relish.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 7g Fat (33.2% calories from fat); 3g Protein; 30g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 214mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n023.3 --------------- From: Reggie Dwork Subject: Slow-Rise Pita Date: Sat, 07 Jun 2014 02:37:31 -0700 * Exported from MasterCook * Bread, Slow-Rise Pita Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 2 1/2 cups warm water 3 cups whole-wheat flour 1 tablespoon salt 2 tablespoons olive oil 3 cups unbleached all-purpose flour -- to 4c, or bread flour In a large bowl, dissolve yeast in water. One cup at a time, stir in whole-wheat flour. Stir the dough 100 times in the same direction. Cover with plastic wrap and let rest for 45 minutes. Sprinkle salt over the dough and stir in oil. One cup at a time, stir in white flour until the dough will take no more and cannot be stirred. Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes. Transfer the dough to a large, lightly oiled bowl, turn to coat and cover with plastic wrap. Let rise until doubled in volume, approximately 3 hours. Gently punch down. (The dough can be stored, enclosed in a plastic bag, in the refrigerater for up to 1 week. Set a baking stone, unglazed quarry tiles or a lightly oiled baking sheet on the bottom oven rack and preheat oven to 450F. Divide the dough into 16 equal pieces. Roll out each piece of dough into a 7 to 8" circle that is 1/4" thick. Using your hands or a flour-dusted pizza peel, carefully transfer the prepared dough to the heated baking surface. Bake for 2 to 3 minutes, or until the breads have puffed. (Do not worry if all the breads do not puff completely; they will still taste delicious.) When baked, keep breads warm by stacking them and wrapping them in a clean kitchen towel. Makes 16 pitas. 185 Cal per Pita; 6G Pro, 3G Fat, 35G Carb; 402MG Sod; 0MG Chol Source: "Eating Well" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 2g Fat (11.7% calories from fat); 6g Protein; 34g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 403mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v114.n023.4 --------------- From: Reggie Dwork Subject: Scandinavian White Bread Date: Sat, 07 Jun 2014 02:40:15 -0700 * Exported from MasterCook * Bread, Scandinavian White Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scalded Flour: 7/8 cup bread flour -- (100g) 1/2 cup boiling water -- scant, (100mg) Main Dough: 3 cups bread flour -- plus 3 tablespoons bread flour -- (350g total) 2 tablespoons powdered milk -- (20g) 1/8 cup granulated sugar -- plus, (35g total) 1 teaspoon granulated sugar 1 teaspoon salt -- (5g) 2 teaspoons instant yeast -- (8g) 1/4 teaspoon instant yeast 3/4 cup lukewarm water -- plus, (approx.) , adjust as necessary, (200ml) 1 tablespoon lukewarm water 2 tablespoons butter -- (35g), chopped into small pieces at room temperature, plus 1 teaspoon butter Add the flour to make the scalded flour to a medium bowl and pour the hot boiling water over it all at once. Stir quickly with a fork to mix the two together until there is no visible dry flour - it will be very clumpy. Wait 5 minutes then cover with plastic wrap and allow to cool to room temperature 1/2 - 1 hour. For the Main Dough: Butter a standard-sized loaf pan. Sift the bread flour, milk powder, sugar and salt onto a clean counter or work surface. Add the yeast and mix well. Make a well in the center and add the scalded flour. Add just enough lukewarm water to form a slightly sticky, very soft dough. (I used all the recommended water.) Knead for 8 - 10 minutes until smooth and elastic. The dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. Pick it up to head high and throw it back down on the work surface twice in a row after every minute of kneading. Knead in butter until incorporated then form the dough into a round ball and set it in a large, greased bowl. Cover with plastic and let it rise in a warm place until double in size about 1 hour. (To test if the dough has risen properly you can poke the center of the dough - if the hole stays it is ready - if it springs back and closes let it rise longer. Once doubled in size gently punch the dough down, knead briefly and form into a ball. Allow it to rest for 15 minutes. Use a rolling pin to roll the dough out into a long oval shape. Then roll the dough up from the short end like a Swiss roll. Rest 10 minutes and repeat the rolling process, then place the rolled-up dough into the prepared pan. Cover loosely and let rise until the dough is well over the top of the pan about 1/2 hour. Preheat the oven to 350F (175C). Bake 35 minutes until a deep golden brown and when tapped it should make a hollow sound. Best eaten within 3 - 4 days. Source: "cinnamonspiceandeverythingnice.com" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 2g Fat (15.1% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 138mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n023.5 --------------- From: "Bellflower Mountain Bakery"