Date: Sun, 14 Dec 2014 09:05:45 GMT -------------- BEGIN bread-bakers.v114.n049 -------------- 001 - Reggie Dwork Subject: Christmas Bread Date: Sun, 07 Dec 2014 22:57:30 -0800 * Exported from MasterCook * Bread, Christmas -- Julekake Recipe By :KCShell Serving Size : 12 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Fruit Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 1 cup sugar 1/2 pound butter 7 cups flour 3/4 teaspoon ground cardamom 4 1/2 teaspoons dry yeast 3/4 cup raisins 3/4 cup chopped onion Heat milk with sugar and butter. Let milk mixture cool. Mix together flour and cardamom and dried yeast. Add flour mixture to milk mixture. Mix well. Cover dough with a clean cloth, let stand in a warm place overnight. In the morning, work raisins and chopped citron into the dough. Form into loaves. Let rise until doubled in bulk. Bake at 350F. 45 minutes or until done. Description: "It came from a book called Norwegian Recipes, copyright 1947!" Source: "cookingclub.com" Start to Finish Time: "10:20" T(cook): "10:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 526 Calories; 18g Fat (29.8% calories from fat); 10g Protein; 83g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 180mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n049.2 --------------- From: Reggie Dwork Subject: Chocolate, Coconut, and Almond Bread Date: Tue, 09 Dec 2014 16:39:25 -0800 * Exported from MasterCook * Bread, Chocolate, Coconut, and Almond Recipe By :Abigail Johnson Dodge, from Fine Cooking Issue 125 Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Christmas Holidays Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbs. unsalted butter -- softened 9 oz. unbleached all-purpose flour -- (2 cups) plus more for the pan 3/4 cup granulated sugar 1 Tbs. baking powder 3/4 tsp. table salt 1 cup chocolate chips 1 1/4 cups shredded sweetened dried coconut 1 cup coconut milk 2 large eggs -- at room temperature 1 tsp. pure vanilla extract 1/2 tsp. pure almond extract 4 oz. unsalted butter -- (1/2 cup) melted and cooled 1/2 cup sliced or chopped almonds Position a rack in the lower third of the oven and heat the oven to 350F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2" or 9 x 5") loaf pan, tapping out any excess flour. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and coconut. In a medium bowl, combine the coconut milk, eggs, vanilla, and almond extract. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended. Scrape the batter into the prepared pan and spread evenly. Sprinkle the almonds evenly over the batter, gently patting them in so they adhere. Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperaturefor up to 2 days. Serves 10 Yields one loaf Wonderful to give as a gift. Description: "Inspired by a favorite coconut candy bar, the Almond Joy, this desserty quick bread is a joy to bake and eat." Source: "finecooking.com" S(Internet Address): "http://www.finecooking.com/recipes/chocolate-coconut-almond-bread.aspx?nterms=52404,50092" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 522 Calories; 32g Fat (52.5% calories from fat); 7g Protein; 58g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 374mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 6 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n049.3 --------------- From: Sue Subject: Lefse redux Date: Sun, 7 Dec 2014 10:46:28 -0500 (EST) For Thanksgiving the New York Times had an interesting article about lefse, which I read (and viewed the video) as I'd never heard of them. If you've never made them or seen how they're made, the video is instructive as it seems they can be tricky to manipulate while cooking. http://www.nytimes.com/2014/11/19/dining/a-lefse-recipe-for-thanksgiving.html Happy Holidays, Sue --------------- MESSAGE bread-bakers.v114.n049.4 --------------- From: Reggie Dwork Subject: Pane di Como Date: Sun, 07 Dec 2014 22:50:42 -0800 * Exported from MasterCook * The Italian Baker's Pane di Como Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Hand Made Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter 1 teaspoon active dry yeast -- (0.1 oz / 3 g) 1 teaspoon malt syrup -- (0.2 oz / 6 g) or powder 1/3 cup warm water -- (2.8 oz / 80 g) 2/3 cup milk -- (5.7 oz / 163 g) at room temperature 1 cup all-purpose flour -- minus 1 tablespoon (4.7 oz / 135 g), unbleached Dough 2 cups water -- (16.8 oz / 480 g) at room temperature 6 1/4 Cups all-purpose flour -- About 6 1/4 cups (1 lb 14 oz / 860 g), unbleached 1 tablespoon salt -- (0.5 oz / 15 g) Cornmeal Starter: Stir the yeast and malt, if you are using the syrup, into the water; let stand until foamy, about 10 minutes. Stir in the milk and beat in the flour and malt powder, if you are using it, with a rubber spatula or wooden spoon, about 100 strokes or until smooth. Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight. By Hand: Add the water to the starter; mix and squeeze it between your fingers until the starter is fairly well broken up. Mix the flour and salt together and add it, 2 cups at a time, into the starter mixer, stirring after each addition. When the dough is too stiff to mix with a wooden spoon, just plunge in with your hands. Mix until well blended, 4 to 5 minutes. Knead on a well-floured surface until elastic but still moist and tacky. Once it has come together nicely, slap it down vigorously on the work surface to develop the gluten. By Mixer: Mix the starter and the water with the paddle until the starter is well broken up. Add the flour and salt and mix for 2 to 3 minutes at low speed. The dough will be smooth but won't pull away from the sides of the bowl. Change to the dough hook and knead at medium speed, scraping down the sides of the bowl as necessary, until the dough is elastic but still slightly sticky, 3 to 4 minutes. Finish kneading by hand on a floured work surface. By Processor: Refrigerate the starter until cold. Unless you have a large processor, make the dough in two batches. Place the flour and salt in a food processor fitted with the dough blade and process with several pulses to sift. Place the starter on top of the flour mixture. With the machine running, pour the 2 cups of cold water through the feed tube and process until the dough comes together and gathers in a small ball. Process 30 to 45 seconds longer to knead. Finish kneading on a well-floured surface with well-floured hands. The dough will be sticky and moist. First Rise: Place the dough in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours. The dough is ready when it is very bubbly and blistered. Shaping and Second Rise: Cut the dough in half on a floured surface and shape it into two round loaves. Place in oiled and floured 8-inch round bannetons or in baskets lined with generously floured kitchen towels. Cover with towels and let rise until fully doubled and risen to the tops of the bannetons, about 1 hour. Baking: Thirty minutes before baking, preheat the oven with a baking stone in it to 400F. Just before baking, sprinkle the stone with cornmeal. Very carefully invert the loaves onto the stone and bake until the loaf sounds hollow when the bottom is tapped, about 1 hour. Cool on racks. S(Internet Address): "http://www.seriouseats.com/recipes/2012/02/the-italian-bakers-pane-di-como-bread-recipe.html" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 286 Calories; 1g Fat (3.9% calories from fat); 8g Protein; 59g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 543mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n049.5 --------------- From: Reggie Dwork Subject: Blackberry-Orange Muffins Date: Sun, 07 Dec 2014 22:53:41 -0800 * Exported from MasterCook * Blackberry-Orange Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 paper liners 1 cup granulated sugar 1 teaspoon packed, finely grated orange zest -- (from about 1 medium orange) 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 8 teaspoons unsalted butter -- (1 stick), melted 1 cup heavy cream 2 large eggs 1 teaspoon vanilla extract 2 cups blackberries -- (about 12 ounces) Blueberries are the most recognized berry addition to muffins, but blackberries are just as sweet and juicy. To add a bit of fresh citrus flavor to these muffins, fold orange zest into both the batter and the sugar topping. Game plan: These muffins are best eaten the same day that they are baked. Heat the oven to 375F and arrange a rack in the middle. Line a 12-well muffin pan with paper liners and set it aside. Place 1/4 cup of the sugar and half of the orange zest in a small bowl and use your fingers to combine; set aside. Whisk the remaining zest, flour, baking powder, and salt together in a large bowl to break up any lumps; set aside. Place the melted butter, cream, remaining 3/4 cup of sugar, eggs, and vanilla in a large bowl and whisk until evenly combined. Add the butter-sugar mixture to the flour mixture and stir until just evenly mixed, about 30 strokes. (A few lumps will remain, but don't overmix-the batter will be thick but the ingredients should be evenly incorporated.) Add the blackberries and stir until just evenly incorporated. Divide the batter among the muffin wells (the wells will be very full). Evenly sprinkle all of the orange-sugar mixture over the muffins. Bake until a toothpick inserted in the center comes out clean and the sugar is golden brown in spots, about 22 to 25 minutes. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm or at room temperature. Source: "http://www.chow.com/" Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 11g Fat (39.4% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 170mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2013 -0910 --------------- MESSAGE bread-bakers.v114.n049.6 --------------- From: Reggie Dwork Subject: Chilean Christmas Bread Date: Sun, 07 Dec 2014 23:11:36 -0800 * Exported from MasterCook * Bread, Chilean Christmas -- Pan de Pascua Recipe By :Tracey Seaman Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Christmas Desserts Ethnic Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For yeast sponge: pinch sugar 2 1/4 teaspoons active dry yeast 3/4 cup unbleached all-purpose flour For dough: 1/2 cup unsalted butter -- (1 stick), room temp 1/3 cup sugar 1/2 teaspoon salt Finely grated zest of 1 orange -- or lemon 4 large eggs -- room temperature 3 cups unbleached all-purpose flour 1 1/2 teaspoons brandy 1 1/2 teaspoons vanilla extract -- pure 1/2 cup glaceed cherries -- or dried cherries 1/3 cup dark raisins 1/3 cup golden raisins 1/3 cup orange peel -- or candied ginger or lemon 1 tablespoon unsalted butter -- melted Make sponge: In 2C glass measuring cup, stir together 1/2C warm water (105F to 115F) and sugar. Sprinkle yeast over and stir, then let stand until foamy, about 5 min. Stir in flour, cover with plastic wrap, and let stand at room temperature until sponge rises to top of measuring cup, 20 to 30 min. Uncover and stir mixture down. Prepare dough and bake bread: In bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy, about 5 min. Add salt and zest and beat until combined. Add 3 eggs, 1 at time, beating well after each addition. Add sponge and beat until combined. Add 2 cups flour and mix at low speed until combined. Add remaining 1 cup flour, remaining 1 egg, brandy, and vanilla and mix at low speed until smooth. Increase speed to medium and beat dough until smooth and elastic, about 5 min. Add cherries, dark and golden raisins, and candied fruit, and mix at low speed until incorporated. Lightly butter clean, large bowl. Turn dough out onto work surface and form into ball. Transfer dough to bowl and turn to coat with oil. Cover bowl snugly with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour. Line 8" diameter (at top) flowerpot with foil and lightly grease foil. (Alternatively, lightly grease 9" diameter springform pan with 3" high sides.) Turn dough out onto work surface and knead 1 min, then transfer to pot or pan. Cover with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour. Arrange rack in lower third of oven and preheat to 375F. Remove plastic wrap from dough in pan and transfer pan to oven. Bake 20 min, then lay sheet of foil loosely on top of loaf. Continue baking until bread is nicely puffed and golden-brown, about 25 to 30 min more. Cool in pan on rack 10 min, then unmold and cool completely before slicing and eating. cook's notes: Dissolving the yeast in water that's the correct temperature is key: water that is not hot enough will result in a rise that is too slow; water that is too hot will kill the yeast, and the dough will not rise at all. Use an instant-read thermometer to check the temperature of the water: To get an accurate reading, begin with more water than you need, and then pour the extra off. Be sure to use active dry yeast, not instant. Before you begin, be sure that your butter and eggs are at room temperature. To warm the eggs, place them in a small bowl and then add several changes of hot water to cover. A standing mixer is the best to make this bread, which is too soft to knead by hand and exhausting to knead by stirring. Use the paddle attachment for best results. A baker's trick: Use an empty butter wrapper to grease the bowl for rising. When letting the dough rise, look for a warm, draft-free area of the kitchen. If your kitchen is somewhat cold, turn the oven on to its lowest setting and set the dough on the stovetop (but not too close to the oven vents). Description: "This rich, slightly sweet yeast bread is ubiquitous in Chile during the Christmas season. Accompanied by cola de mono, an eggnoglike, spiced coffee drink spiked with aguardiente liqueur, it's the classic holiday snack. Similar to German stollen and Italian panettone" Source: "http://www.epicurious.com/recipes/food/views/Chilean-Christmas-Bread-236732" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 7g Fat (30.0% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 81mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n049 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved