Date: Tue, 13 Jan 2015 07:50:54 GMT -------------- BEGIN bread-bakers.v115.n002 -------------- 001 - Reggie Dwork Subject: Icelandic Dark Rye Bread Date: Sun, 04 Jan 2015 15:03:58 -0800 * Exported from MasterCook * Icelandic Dark Rye Bread (Dokkt Rugbraud) Recipe By :Nanna Rognvaldardottir's Icelandic Food and Cookery Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Unsalted butter -- for greasing and serving 3 cups dark rye flour 1 1/2 cups whole wheat flour 4 tsp. baking powder 2 tsp. kosher salt 1 tsp. baking soda 2 cups buttermilk 1 cup golden syrup (see note) Iceland Slow baking gives this slightly sweet dark rye loaf its dense crumb and deep color. Baking the bread at a low temperature overnight mimics the traditional Icelandic method of steaming the bread in a glass or metal mold in an geothermally heated earthen pit. Heat oven to 200F. Grease 2 loaf pans with butter. Whisk flours, baking powder, salt, and baking soda in a bowl. Stir in buttermilk and syrup to form a smooth dough. Pour dough into prepared pans and cover with aluminum foil; bake until cooked through, about 8 hours. Let cool slightly and unmold; serve with butter, if you like. Makes 2 loaves Source: "saveur.com" S(Internet Address): "http://www.saveur.com/article/recipes/icelandic-dark-rye-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 1g Fat (7.3% calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 468mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Note: Golden syrup (or cane syrup) is made by slowly boiling a sugar solution. You can buy it from Amazon and in many groceries. Two well-known brands are Lyle's Golden Syrup and Steen's 100% Pure Cane Syrup. It is not difficult to make - there is a video from Todd's Kitchen. This is his recipe: Step 1: 100 g sugar 2 or 3 Tbsp water (3 in the text, 2 in the video - probably doesn't matter) Step 2: 300 g boiling water 500 g sugar 1/4 lemon (or some lemon juice) Step 1: Heat a saucepan over medium heat. Add the sugar and water. Stir to wet the sugar and continue stirring until the sugar turns a deep golden brown. Step 2: Add boiling water a bit at a time - be careful of splattering melted sugar - until all 300 g have been added. Stir to dissolve all the sugar bits. Add the 500 g sugar and stir continuously until it is dissolved. Reduce heat to low, add the lemon slice, and simmer 45 minutes (no need to stir). The lemon stops the caramelization process and prevents the sugar from crystallizing. After 45 minutes, remove from heat. Remove the lemon and allow to cool - it's now a candied lemon. Allow the syrup to cool for 5 minutes and strain into a sterilized jar (use boiling water or commercial sterilizing solution). Allow to cool for 1 hour or more before covering. It will be the consistency of honey and will last for months at room temperature. --------------- MESSAGE bread-bakers.v115.n002.2 --------------- From: Reggie Dwork Subject: Four-Hour Baguette Date: Sun, 04 Jan 2015 17:05:10 -0800 * Exported from MasterCook * Four-Hour Baguette Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups tap water -- (12 oz.) heated to 115F 1 tsp. active dry yeast -- ( 1/8 oz.) 3 1/4 cups all-purpose flour -- (14 2/3 oz.) 1 1/2 tsp. kosher salt -- ( 3/8 oz.) Canola oil -- for greasing bowl 1/2 cup ice cubes Traditional baguettes are 24 to 30" long and are baked in ovens that produce steam, which delays crust formation so the loaves can fully rise. This recipe reduces the length to fit in home ovens and calls for adding ice cubes to a hot cast-iron skillet to create steam. Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt; transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl; cover bowl with plastic wrap, and place bowl in a cold oven. Let dough rest until doubled in size, about 45 minutes. Transfer dough to a lightly floured work surface, and shape into an 8" x 6" rectangle. Fold the 8? sides toward the middle, then fold the shorter sides toward the center. Return dough, seam side down, to bowl. Cover with plastic again, and return to oven; let sit until doubled in size, about 1 hour. Remove bowl with dough from oven, and place a cast-iron skillet on the bottom rack of oven; position another rack above skillet, and place a baking stone on it. Heat oven to 475F. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14" rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until it doubles in size, about 50 minutes. Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor or paring knife, slash the top of each baguette at a 30-degree angle in four spots; each slash should be about 4" long. Using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone. Place ice cubes in skillet (this produces steam that lets the loaves rise fully before a crust forms). Bake the baguettes until darkly browned and crisp, about 30 minutes; cool before serving. SUGGESTIONS from a reviewer: Keep in mind the following you will end up with a better bread: 1. Use flour with at least 14% of protein ( 14 grs. per each kg.). 2. Use a preferment like polish (http://en.wikipedia.org/wiki/Poolish) or better levain. 3. There is no real difference with what kind of water you use, but if your water contains too much clorine it will kill the yeasts (living organisms) and the fermentation will be two slow. 4. Donīt use sugar because the bread will no longer be called baguette, instead use malt syrup. This is the best food for the yeast and will help you to obtain a golden crust (mallard reaction). 5. Mix well until your really develop the gluten network but donīt over mix. 6. When you form the pieces, tight very well the dough so the baguette will have a good structure to make a vertical rise. 7. When cutting on top, do it parallel to the loaf and be sure that the cut is horizontal to the base of the dough. 8. In you use a home oven be sure to really preheat as much as you can and use a baking stone. 9. Use the ice cubes and spray water, the first 10 minutes of baking are essential to achive the oven spring. Source: "Saveur in Issue #147" S(Internet Address): "http://www.saveur.com/article/Recipes/Four-Hour-Baguette" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; trace Fat (2.6% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v115.n002.3 --------------- From: Reggie Dwork Subject: Glazed Vanilla Donut Muffins Date: Sun, 04 Jan 2015 17:34:55 -0800 * Exported from MasterCook * Muffins, Glazed Vanilla Donut Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil -- or canola oil 1/2 cup granulated sugar 1/3 cup packed light brown sugar 2 large eggs 2 2/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon vanilla extract 1 cup milk 2 cups powdered sugar 2 teaspoons milk -- (2 to 4) clear vanilla extract -- or other flavoring Grease muffins tin (cavities and the top). Set aside. Preheat oven to 425F. In a medium mixing bowl, whisk together the dry ingredients (flour, baking powder, soda and salt). Set aside. In a large mixing bowl of a stand mixer, mix together oil and both sugars. Mix for 2 minutes on medium speed. Add eggs, one at a time and mix well. Add vanilla and mix again. With mixer on low speed, mix in dry ingredients alternating with milk. Pour into muffin pan, filling each cavity 3/4 full. Bake 15 to 18 minutes or until toothpick inserted in the center of each muffin comes out clean. Cool in pan for 3 minutes, then transfer onto a wire rack and cool completely before glazing. Place sugar in a medium mixing bowl. Add vanilla or other flavoring and whisk. Add milk, starting with 2 teaspoons, adding more as you go, if needed, until you reach thick but drizzling consistency. Dip each donut muffin head down into the glaze, letting the excess drip off. Place on a wire rack, wait 30 seconds until the glaze drips down a little bit more, then add sprinkles. S(Internet Address): "http://www.crunchycreamysweet.com/2013/04/17/glazed-vanilla-donut-muffins-and-housewarming-party/" Yield: "15 muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 9g Fat (28.6% calories from fat); 4g Protein; 45g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 197mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n002.4 --------------- From: Reggie Dwork Subject: Cinnamon Sugar Mini Donut Muffins Date: Sun, 04 Jan 2015 17:46:52 -0800 * Exported from MasterCook * Muffins, Cinnamon Sugar Mini Donut Recipe By : Serving Size : 18 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup granulated sugar 1/4 cup unsalted butter -- melted 1/4 teaspoon ground nutmeg -- or cloves 1/2 teaspoon vanilla extract 1/2 cup milk 1 teaspoon baking powder 1 cup all-purpose flour 1/4 cup unsalted butter -- melted 1/2 cup granulated sugar 1 teaspoon cinnamon Preheat your oven to 375F. Grease mini muffin tin (cavities and the top). Set aside. In a medium bowl, whisk together flour and baking powder. Set aside. In a large mixing bowl, whisk together melted butter and sugar. Add spices and vanilla, whisk well. Add milk and whisk again. Add dry ingredients and whisk until smooth. Fill the muffin pan (see note on yield). Bake in preheated oven for 15 to 17 minutes, or until toothpick inserted in the center of each muffin comes out clean. Cool in pan for 2 minutes, transfer onto a wire rack. Prepare the coating: melt butter in a small bowl; in another small bowl, mix sugar and cinnamon. When muffins are completely cool, dunk each one in melted butter and then roll in cinnamon sugar. Return onto wire rack and let cool for few minutes. Source: "crunchycreamysweet.com" S(Internet Address): "http://www.crunchycreamysweet.com/2013/03/06/cinnamon-sugar-mini-donut-muffins/" Yield: "18 mini muffins" Start to Finish Time: "0:25" T(Cook Time): "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 5g Fat (40.5% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n002.5 --------------- From: Reggie Dwork Subject: Cocoa Muffins Date: Sun, 04 Jan 2015 17:52:41 -0800 * Exported from MasterCook * Muffins, Cocoa Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- for muffins: 8 ounces sour cream 1 cup sugar 2 eggs 2 teaspoons vanilla extract 1/4 cup unsalted butter -- melted, cooled 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt for streusel topping: 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/4 cup salted butter -- melted 1/4 cup packed brown sugar 2 tablespoons granulated sugar 2 teaspoon sea salt Preheat your oven to 375F. Spray muffin tin with cooking oil and lightly dust with flour OR line with muffin paper liners. Set aside. In a bowl of your stand mixer, beat together sour cream, sugar, eggs, vanilla and butter. In a medium mixing bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda and salt). Add the dry ingredients to the wet ingredients. Fold in. Do not over mix! For the streusel topping: In a small mixing bowl, whisk together flour, cocoa, both sugars and sea salt. Add melted butter and stir with a wooden spoon until it resembles coarse crumbs and eventually the dough starts to clump up together. Assembling: Fill your muffin tins not more than 3/4 full per cavity. Top with streusel topping. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of each muffin comes out clean. Cool muffins in the pan for 3 to 5 minutes. Remove onto a cooling rack and let cool completely. Drizzle with melted chocolate. (optional) Bake 18 - 20 minutes. Description: "The best cocoa muffins with streusel topping you ever had!" Source: "crunchycreamysweet.com" S(Internet Address): "http://www.crunchycreamysweet.com/2012/09/29/cocoa-muffins/" Yield: "1 dozen" Start to Finish Time: "0:33" T(Cook Time): "0:18" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 301 Calories; 13g Fat (38.5% calories from fat); 5g Protein; 43g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 601mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n002.6 --------------- From: Reggie Dwork Date: Sun, 04 Jan 2015 18:13:46 -0800 Subject: Sweet Rolls with Roasted Strawberries and Cream Cheese Filling * Exported from MasterCook * Rolls, Sweet Rolls with Roasted Strawberries and Cream Cheese Filling Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder -- plus 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup butter -- cubed 3/4 cup milk Preheat your oven to 350F. Lightly grease a 13" x 9" baking pan. Set aside. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt). Drop in the butter and using a pastry cutter - cut it in until the whole thing resembles coarse crumbs. Add the milk and stir everything until is comes together. Turn it onto a floured surface and kneed for a minute. Using your pan as a guide, roll the dough out into a rectangle. Spread with the prepared filling. Gently roll it up starting from the long side. Pinch the seams together. Cut it in half and then each half in half and so forth. It's the easiest way to cut it, but feel free to use any technique. It makes 12-15 rolls. Place the rolls in your baking pan. No need to crowd them - they will expand. Bake 13 - 15 minutes, until the tops are golden brown. Yield: 12-`15 rolls Source: "crunchycreamysweet.com" S(Internet Address): "http://www.crunchycreamysweet.com/2012/04/06/sweet-rolls-with-roasted-strawberries-and-cream-cheese-filling/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 5g Fat (32.0% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n002.7 --------------- From: Reggie Dwork Subject: corrected recipe - Lemon-Cranberry Muffins Date: Sun, 04 Jan 2015 17:23:43 -0800 The amount of sugar was incorrect. Sorry. * Exported from MasterCook * Muffins, Lemon-Cranberry Recipe By : Serving Size : 12 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar -- divided, plus 2 tablespoons sugar 3/4 cup nonfat plain yogurt 1/3 cup canola oil 1 large egg 3 teaspoons freshly grated lemon zest -- divided 2 tablespoons lemon juice 1 teaspoon vanilla extract 1 1/2 cups white whole-wheat flour -- (see Note) 1/2 cup cornmeal -- preferably medium or fine stone-ground 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups cranberries -- fresh or frozen (thawed), coarsely chopped (see Tip) Preheat oven to 400F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl. Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins. Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving. Tips & Notes Make Ahead Tip : Individually wrap in plastic and freeze in a freezer bag for up to 1 month. To reheat frozen muffins, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds. | Equipment: Muffin tin with 12 (1/2-cup) cups Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer. Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped Description: "These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They're great warm from the oven, but also keep well for a few days and freeze beautifully." Source: "From EatingWell: January/February 2011" S(Internet Address): "http://www.eatingwell.com/recipes/lemon_cranberry_muffins.html" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 7g Fat (32.0% calories from fat); 4g Protein; 29g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 248mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v115.n002 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved