Date: Sun, 7 Dec 2014 07:55:07 GMT -------------- BEGIN bread-bakers.v114.n048 -------------- 001 - "Sonia R. Martinez" Subject: Honey and Mead Bread Date: Sat, 29 Nov 2014 08:19:21 -1000 I was given a 12 ounce bottle of homemade mead and a jar of local honey as part of a gift basket and am thinking of using it in bread making for the holidays. Does anyone have a pretty simple recipe for making bread using honey and mead? I found this one but calls for lots of butter Honey Mead Bread 3 cups flour (sifted) 3 teaspoons baking powder (unless using self-rising flour) 1 teaspoon salt (unless using self-rising flour) 1/4 cup honey 12 ounces mead 1/2 cup melted butter (1/4 cup if you want a less crusty crust) Preheat oven to 375 F Mix dry ingredients and then add honey and mead Pour into buttered loaf pan Pour melted butter over dough Bake 1 hour, remove from pan and cool Thanks! Sonia --------------- MESSAGE bread-bakers.v114.n048.2 --------------- From: Reggie Dwork Subject: Orange Date Nut Bread Date: Sat, 29 Nov 2014 21:02:27 -0800 * Exported from MasterCook * Bread, Orange Date Nut Recipe By :Saad Fayed Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 3 tablespoons vegetable oil 2 large eggs 1 1/4 cups sugar 1 cup chopped pitted dates 1 large orange 1 cup all-purpose flour 3/4 cup wheat flour 1 cup chopped almonds -- or walnuts 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon salt Sauce: 3/4 cup sugar 3/4 cup orange juice Middle Eastern Preheat oven to 325F. Cut orange into pieces and remove seeds if needed. In a blender or food processor add eggs, vanilla, vegetable oil, 1 1/4 cup sugar, dates, and orange pieces. Pulse until finely chopped. In a large bowl mix together all purpose flour, wheat flour, baking soda, and salt. Add mixture from blender and stir until well mixed. Stir in almonds or walnuts. Pour mixture into a greased loaf pan, 9x5x3. Bake approximately 1 hour. While bread is baking, combine 3/4 cup sugar and orange juice in a small saucepan. Heat on low until sugar dissolves. When bread is done, poke small holes into the top of the bread and slowly pour sauce over the top. Allow to sit for ten minutes and then remove from pan. Cool on wire rack. Description: "Looking for ahearty bread full of flavor then look no further. Authentic orange flavors and nuts make this sweet tasting bread perfect for any occasion." Source: "about.com" S(Internet address): "http://mideastfood.about.com/od/breadsrice/r/orange_date_nut_bread.htm" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 8g Fat (26.3% calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 223mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n048.3 --------------- From: Reggie Dwork Subject: Lefse Date: Sun, 30 Nov 2014 16:12:11 -0800 * Exported from MasterCook * Lefse Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large russet potatoes -- scrubbed 1/4 cup heavy cream 2 tablespoons unsalted butter -- room temperature, cut into 1/2" pieces 1/2 teaspoon kosher salt 1 1/4 cups all-purpose flour -- plus more Place a rack in middle of oven; preheat to 400F. Prick potatoes all over with a fork and bake directly on the rack until yielding when pressed, about 1 hour. When cool enough to handle, scoop flesh into a large bowl; discard skins (or nibble on them with butter and salt - we won't judge). Mash potato with a fork until only a few lumps remain. Let cool. Mix in cream, butter, salt, and 1 1/4 cups flour with a fork until a shaggy ball forms. Turn out on a lightly floured surface and knead, working in more flour a tablespoonful at a time, until dough is smooth, elastic, and soft, about 3 minutes. Cover loosely and let rest 10 minutes. Divide dough into 12 portions. Heat a dry griddle or large skillet, preferably cast iron, over medium heat. Working with 1 portion at a time and keeping others covered, roll out dough on a floured surface as thinly as possible to make an irregular 8"-diameter round (perfection is overrated). Cook until dough looks dry and is browned in spots, about 2 minutes per side. Transfer lefse to a wire rack; letcool. DO AHEAD: Lefse can be made 2 days ahead. Store tightly wrapped at room temperature. S(Internet Address): "http://www.bonappetit.com/recipe/lefse" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 91 Calories; 4g Fat (38.4% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 81mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat. --------------- MESSAGE bread-bakers.v114.n048.4 --------------- From: Reggie Dwork Subject: Pumpkin Bread with Toasted Coconut Date: Sun, 30 Nov 2014 16:27:20 -0800 This might be good for a gift for the holidays. * Exported from MasterCook * Bread, Pumpkin Bread with Toasted Coconut Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick vegetable oil spray 1 1/4 cups all-purpose flour 1/2 cup whole wheat flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon kosher salt 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2 large eggs -- room temperature 1 cup canned pure pumpkin 1 cup light brown sugar -- (packed) 1/2 cup virgin coconut oil -- warmed, slightly cooled 2 tablespoons raw pumpkin seeds (pepitas) 2 tablespoons unsweetened coconut flakes 1 tablespoon granulated sugar Preheat oven to 350F. Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray; line with parchment paper, leaving a 2" overhang on all sides. Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a large bowl. Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients. Scrape batter into prepared pan, smooth top, and sprinkle with pumpkin seeds, coconut, and granulated sugar. Bake bread until golden brown and a tester inserted into the center comes out clean, 50-60 minutes Transfer pan to a wire rack and let bread cool 30 minutes in pan. Turn out on a wire rack and let cool completely. DO AHEAD: Bread can be baked 3 days ahead. Keep tightly wrapped at room temperature. MAKES ONE 8 1/2 X 4 1/2" loaf. Description: "Make sure your eggs and coconut oil are at room temperature: Cold eggs can make the oil seize, making the batter uneven." S(Internet Address): "http://www.bonappetit.com/recipe/pumpkin-bread-toasted-coconut" Yield: "8 1/2 x 4 1/2" loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 2g Fat (7.5% calories from fat); 5g Protein; 40g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 383mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n048.5 --------------- From: Reggie Dwork Subject: Roasted Potato Bread Date: Sun, 30 Nov 2014 16:43:23 -0800 * Exported from MasterCook * Bread, Roasted Potato Recipe By : Serving Size : 11 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick vegetable oil spray 1 teaspoon active dry yeast -- (3 g) 1/3 cup potato flour -- (80 g) 3 1/2 cups all-purpose flour -- (500 g) plus more 1 cup buttermilk -- (180 g) 2 tablespoons distilled white vinegar -- Plus 1 teaspoon distilled white vinegar -- (25 g total) 2 tablespoons kosher salt -- (20 g) 7 tablespoons unsalted butter -- (100 g) room temperature, cut into 6 pieces Milk -- (for brushing) Note: You can substitute apple cider vinegar for the distilled white vinegar. Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray. Place 3/4 cup (160 g) cold water in the bowl of a stand mixer; sprinkle with yeast and let sit until creamy, about 5 minutes. Meanwhile, whisk potato flour and 3 1/2 cups (500 g) all-purpose flour in a medium bowl to remove lumps. Add flours and buttermilk to yeast mixture and mix on low speed with dough hook, increasing speed to medium as dough stiffens and comes together, about 5 minutes. Turn out dough onto a clean surface and knead until a smooth ball forms. Transfer to a large bowl and let sit 15 minutes to relax. Pull apart dough into several pieces and return to stand-mixer bowl. Add vinegar and salt and mix on low speed with dough hook until dough is smooth, stretchy, and no longer sticky, 5-8 minutes. With motor running, add butter 2 pieces at a time, scraping down sides of bowl as needed and mixing until incorporated before adding more, about 4 minutes between additions. Increase speed to medium and mix until dough starts to come away from sides of bowl and forms a ball, about 5 minutes longer. Transfer dough to a lightly floured bowl and cover with plastic wrap. Let sit at room temperature 30 minutes to relax. Turn out dough onto a lightly floured surface. Stretch an edge up and over to the opposite side of dough. Repeat 3 times, working your way around dough. Flip dough over, return to bowl, and cover with plastic wrap. Chill until doubled in size, 18-24 hours. Turn out dough onto a lightly floured surface and gently pat out larger air bubbles with floured hands. Fold sides of dough inward to make a 7"-long rectangle. Pat and tuck dough into a rough cylinder and place, seam side down, into prepared pan. Make sure seam is dead center; it will help keep finished loaf from being lopsided and prevent it from splitting. Let dough rise until outside edges have risen just above pan, 4-6 hours. Heat oven to 500F. Brush dough with milk. Using a wooden skewer or toothpick, very gently prick loaf 8-10 times evenly across surface, popping any larger bubbles. Place pan in oven and reduce oven temperature to 425F. Bake until bread is deep golden brown, 50-60 minutes. Remove pan from oven, gently ease bread from pan and return to oven, placing directly on rack. Bake until sides are firm but not hard, 10-15 minutes longer. Transfer bread to a wire rack and let cool completely before slicing (this may prove impossible, but try). DO AHEAD: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature. Description: "This loaf recipe from High Street on Market is the greatest sandwich bread a person could ever hope for. And you absolutely need a stand mixer to make it." Source: "bonappetit.com" S(Internet Address): "http://www.bonappetit.com/recipe/roasted-potato-bread" Yield: "8 1/2x4 1/2 inch loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 8g Fat (30.2% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 1053mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2Fat. --------------- MESSAGE bread-bakers.v114.n048.6 --------------- From: Reggie Dwork Subject: Seeded Buttermilk Bread Date: Mon, 01 Dec 2014 20:57:47 -0800 * Exported from MasterCook * Bread, Seeded Buttermilk (FilmjRecipe By :Saveur, #166 Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- unsalted butter -- for greasing 2 cups whole wheat flour -- plus more for dusting 2 cups buttermilk 1/2 cups molasses 2 cups rye flour 1/2 cup sliced almonds 1/3 cup flax seed 1/3 cup sunflower seeds 1/4 cup pumpkin seeds, roasted 3 tablespoons sesame seeds 1 tablespoon kosher salt 1 teaspoon baking soda Scandinavian This rustic whole wheat brown bread is sweetened with molasses and loaded with almonds and diverse seeds. Dense and nutty, it's delicious smeared with sweet butter or as the basis for an open-face sandwich topped with sharp cheese, cucumber, and a juicy slice of tomato. Heat oven to 350F. Grease a 9" x 5" x 2 3/4" loaf pan and dust with flour; set aside. Stir buttermilk and molasses in a bowl. Add flours, almonds, seeds, salt, and baking soda; mix until dough forms and transfer to prepared pan. Bake until a toothpick inserted in the center of the bread comes out clean, about 1 hour. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 6g Fat (27.8% calories from fat); 6g Protein; 29g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 418mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n048.7 --------------- From: Reggie Dwork Subject: Gluten-Free Sandwich Bread Date: Mon, 01 Dec 2014 21:19:24 -0800 * Exported from MasterCook * Bread, Gluten-Free Sandwich Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Gluten-Free Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups brown rice flour -- (170 g) 1 tablespoon brown rice flour -- for dusting board 1 cup sorghum flour -- (115 g) 1 cup tapioca starch -- (115 g) 2/3 cup whey powder -- plus (85 g) 1 tablespoon whey powder 2 tablespoons sugar -- (30 g) 1 1/2 tablespoons xanthan gum -- (12 g) 1 1/2 teaspoons salt -- (9 g) 1 packet active dry yeast -- (7 g) 2 large eggs -- (100 g), at room temperature 1/4 cup canola oil -- (85 g), plus more for greasing the pan 1 1/4 cups seltzer water -- (284 g) to 1 1/2 cups (340 g), at room temperature 1 teaspoon rice bran -- plus more for coating the pan Place the flour mixture in the bowl of a standing mixer fitted with the paddle attachment. Add the egg mixture and with the motor on low speed, slowly stream in the seltzer until a sticky, stretchy batter-like dough forms. Increase the speed to medium-high and mix for 4 minutes. Meanwhile, grease an 8 1/2-by-4 1/2-by-2 1/2" loaf pan with cooking spray and coat with rice bran. In one piece, scoop the dough into the pan and gently smooth out the top with greased fingers (to avoid degassing). Cover loosely with plastic wrap and let proof at room temperature for about 90 minutes or until the dough peeks over the top of the pan. Lightly dust the loaf with the rice bran mixture and using a serrated knife, diagonally score the loaf three times, 1/4" deep. Bake until golden brown, about 1 hour Bake until the loaf sounds hollow when thumped on the bottom, about 15 minutes. Place the loaf on its side on a wire rack to cool completely before slicing, about 1 hour. In a large bowl, whisk together the rice flour, sorghum flour, tapioca starch, whey powder, sugar, xanthan gum, salt and yeast. In a small bowl, whisk together the eggs and oil. Place the flour mixture in the bowl of a standing mixer fitted with the paddle attachment. Add the egg mixture and with the motor on low speed, slowly stream in the seltzer until a sticky, stretchy batter-like dough forms. Increase the speed to medium-high and mix for 4 minutes. Meanwhile, grease an 8 1/2-by-4 1/2-by-2 1/2" loaf pan with cooking spray and coat with rice bran. In one piece, scoop the dough into the pan and gently smooth out the top with greased fingers (to avoid degassing). Cover loosely with plastic wrap and let proof at room temperature for about 90 minutes or until the dough peeks over the top of the pan. In a small bowl, stir together the rice bran and 1 tbsp. rice flour. Place a pizza stone (or a heavy duty cookie sheet) on the middle rack of the oven and preheat to 350F. Lightly dust the loaf with the rice bran mixture and using a serrated knife, diagonally score the loaf three times, 1 1/4" deep. Bake until golden brown, about 1 hour. Remove the loaf from the pan and place directly on the pizza stone (or cookie sheet). Bake on the pizza stone (or cookie sheet) until the loaf sounds hollow when thumped on the bottom, about 15 minutes. Place the loaf on its side on a wire rack to cool completely before slicing, about 1 hour. Store the bread in an airtight plastic bag at room temperature for up to four days, or refrigerated for up to two weeks. For longer life, freeze the bread for up to threemonths. Source: "saveur.com" S(Internet address): "http://www.saveur.com/article/Recipes/Isaiahs-Gluten-Free-Sandwich-Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 4g Fat (22.4% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 251mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v114.n048 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved