Date: Sun, 22 Feb 2015 08:54:21 GMT -------------- BEGIN bread-bakers.v115.n008 -------------- 001 - Reggie Dwork Subject: Rosemary-Sea Salt Italian Bread Date: Mon, 16 Feb 2015 18:05:02 -0800 * Exported from MasterCook * Bread, Rosemary-Sea Salt Italian Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Food Processor Grains Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BREAD: 1/4 oz active dry yeast 3/4 cup lukewarm water -- (105-115F) 2 cups all-purpose flour -- plus extra for dusting 1/4 cup whole wheat flour 1 1/2 teaspoons salt 1 teaspoon cornmeal TOPPING: nonstick cooking spray 1 tablespoon finely chopped fresh rosemary 1/2 tablespoon flaky sea salt Italian Prep Time: 25 min + rising time Cook Time: 40 min In a small bowl, sprinkle yeast over 1/4 cup of the water. Let stand until foamy, about 5 minutes. In a food processor, combine flours and salt. With the machine running, scrape the yeast mixture and the remaining 1/2 cup water through the feed tube until the dough just forms a ball. Knead the dough by pulsing until it is smooth and no longer sticky, about 30 times. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with a clean dishtowel and let the dough rise in a warm, draft-free place until it doubles in volume, about 1 hour. Punch down the dough; lightly sprinkle a work surface with flour and turn dough out onto the surface. Roll the dough out into a 12x16" rectangle. Fold into thirds, lengthwise, and pinch seams to seal, forming into a 12" tapered oval loaf. Spray a baking sheet with nonstick spray; sprinkle the cornmeal in a 12" strip down the center. Place the loaf on the baking sheet; cover loosely with plastic wrap or a damp towel and let it rise in a warm, draft-free place until doubled in volume, about 30 minutes. Spray loaf with nonstick spray; sprinkle with rosemary and sea salt. With a serrated knife, cut 2-3 slashes into the top. Place in the upper third of a cold oven; set the oven to 400F. Bake about 20 minutes; reduce oven temperature to 350F. Bake until loaf sounds hollow when tapped on the bottom, 20 to 25 minutes longer. Remove from the baking sheet and cool completely on a rack before slicing Description: "There's nothing like a little homemade bread to dunk into soup on a chilly winter's day. This one has the perfect amount of flavor sprinkled on top." Source: "recipegirl.com" S(Internet Address): "http://www.recipegirl.com/2007/01/05/rosemary-sea-salt-italian-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; trace Fat (3.0% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 503mg Sodium. Exchanges: 1 GrainStarch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v115.n008.2 --------------- From: Reggie Dwork Subject: Sugared Lemon Rosemary Scones Date: Thu, 19 Feb 2015 01:26:34 -0800 * Exported from MasterCook * Scones, Sugared Lemon Rosemary Recipe By :ERIN FRENCH Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1/3 cup sugar -- plus more for sprinkling 2 tablespoons finely chopped fresh rosemary 1 tablespoon baking powder 3/4 teaspoon kosher salt Finely grated zest of 1 lemon 1 1/2 sticks cold unsalted butter -- cubed 3/4 cup heavy cream -- plus more for brushing Ina food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Transfer to a large bowl and stir in the 3/4 cup of cream until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and gently knead just until it comes together. Gently roll the dough into a 14" log, wrap in plastic and refrigerate for 1 hour or until firm. Preheat the oven to 375F and line a baking sheet with parchment paper. Slice the log into 8 rounds and transfer to the baking sheet. Brush the scones with cream and sprinkle generously with sugar. Bake for 22 to 25 minutes, until the scones are golden. Let cool slightly before serving. SERVINGS: 8 Description: "These tender, fragrant scones are especially easy to make because you roll the dough into a log, then slice." Source: "foodandwine.com" S(Internet Address): "http://www.foodandwine.com/recipes/sugared-lemon-rosemary-scones" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 393 Calories; 26g Fat (58.7% calories from fat); 4g Protein; 37g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 371mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n008.3 --------------- From: Allen Cohn Subject: RE: Sullivan Street, no knead bread Date: Mon, 16 Feb 2015 07:16:29 -0800 Do you bake in a covered Dutch oven? If so, remove the lid 5 - 15 minutes before the end of the bake. Perhaps you're doing this already. If so, you could remove the lid earlier. You could also/instead take the Dutch oven out of the oven and put the partially baked loaf back in the oven on the rack. You could also prop the oven door open a bit with a wooden spoon or wine cork before the end. You could also turn on convection bake before the end. You could also drop the oven temperature down 50F after the first 10 minutes and then extend the length of the bake. Hope some of these help! Allen >From: "Potere William R." >Subject: Sullivan Street, no knead bread >Date: Sun, 8 Feb 2015 08:12:24 -0500 > >The last few times I have made the Sullivan Street No Knead bread >the crumb seemed rather moist. Does anyone have a suggestion to >help me achieve a nicercrumb? > >Many thanks, >Bill Potere --------------- MESSAGE bread-bakers.v115.n008.4 --------------- From: Reggie Dwork Subject: Joy's Triple Berry Cinnamon Swirl Date: Mon, 16 Feb 2015 09:36:03 -0800 * Exported from MasterCook * Bread, Joy's Triple Berry Cinnamon Swirl Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dough: 2 1/4 teaspoons active dry yeast -- or instant yeast 1 tablespoon sugar 3/4 cup lukewarm milk 1 large egg yolk 2 tablespoons unsalted butter -- melted 2 1/4 cups unbleached all-purpose flour 1/2 teaspoon salt filling: 1/4 cup soft unsalted butter -- (4T) 1/4 cup sugar 1 tablespoon Vietnamese cinnamon 2 cups fresh berries -- (sliced fresh strawberries, fresh raspberries, fresh blueberries) 1 large egg -- beaten, for topping Hands-on time: 20 mins. to 30 mins. Baking time: 25 mins. to 35 mins. Total time: 2 hrs 35 mins. to 2 hrs 55 mins. To make the dough: Combine the yeast and sugar in a medium bowl. Whisk in the milk, egg yolk, and butter. Allow the mixture to rest for 5 minutes; it should foam and froth. Whisk together the flour and salt in a large bowl. Add the milk mixture, and mix and knead until the dough pulls away from the edges of the bowl. Continue to knead; by hand or mixer until the dough is smooth and soft, though not too sticky. Shape the dough into a ball, place it in a lightly greased bowl, cover it, and let it rest/rise for 30 minutes to an hour. While the dough is resting, make the filling. To make the filling: Mix together the butter, sugar, and cinnamon. To assemble the bread: Grease a 10" monkey bread pan or tube pan. Gently deflate the dough, then place it on a lightly greased surface and roll it into a rectangle about 18"x 12". Spread the filling evenly on top, leaving a clean 1" border around the edges. Top with the berries. Starting with a long edge, roll the dough into a fairly tight log; it'll be a bit lumpy because of the berries. Some of the berries will spill out; that's OK, simply set them aside to sprinkle on top once the loaf is in the pan. Cut the log in half lengthwise, leaving 1" of one end uncut. Starting at the uncut end, twist the two pieces together to form a log, pressing the ends of the two pieces together to seal. Shape the log into a ring, pressing the ends together to seal. Transfer the loaf to the pan, cover, and let it rise for 45 minutes, until it's puffy. While the loaf is rising, preheat the oven to 375F Brush the loaf with the beaten egg. Bake it for 25 to 35 minutes, until it's golden brown and bubbling. Remove the loaf from the oven, and after about 10 minutes carefully transfer it to a rack. Cool it for about 30 minutes before serving. Yield: one 10" loaf. tips from our bakers: To mix and knead the dough in a bread machine: Pour the wet ingredients into the bucket of your bread machine. Add the flour and salt, then program the machine for dough or manual. You can let the dough rise in the bread machine; just remember to check on it 45 minutes into its rest period. It will likely double before the full hour's rest. Because we're partial to a lighter-textured bread, we chose to add a second rest after we'd shaped the loaf. Joy's original recipe, without the second rest, makes an equally tasty loaf with a bit heartier texture, as well as the added benefit of being ready to serve in a shorter amount of time. For this version, shape your bread, and put it straight into a preheated 375F oven. Joy bakes her bread in a cast iron skillet, but feel free to use a tube pan or monkey bread pan, which allows the bread to bake uniformly while also capturing the berry juices. Description: "The tender, rich bread is swirled with a buttery cinnamon filling and sweet, fresh berries that create, as Joy puts it, "a perfectly decadent breakfast treat."" Source: "kingarthurflour.com" S(Internet Address): "http://www.kingarthurflour.com/recipes/joys-triple-berry-cinnamon-swirl-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 9g Fat (35.4% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n008.5 --------------- From: Reggie Dwork Subject: 9 Grain Bread Date: Mon, 16 Feb 2015 10:00:50 -0800 * Exported from MasterCook * Bread, 9 Grain Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups 9-Gain Flour Blend -- King Arthur 1 1/4 teaspoons salt 2 tablespoons brown sugar -- or molasses 2 teaspoons instant yeast -- or active dry yeast 2 tablespoons butter -- or vegetable oil 1 1/4 cups water -- lukewarm Hands-on time: 15 mins. to 20 mins. Baking time: 35 mins. to 45 mins. Total time: 2 hrs 50 mins. to 3 hrs 35 mins. Yield: 1 loaf or 16 rolls Mix and then knead all of the ingredients - by hand, mixer, or bread machine set on the dough cycle - to make a smooth, satiny dough. The dough will start out very dry-looking, but should become soft, smooth, and slightly sticky as you knead; adjust its consistency with additional flour or water as needed Cover the dough, and allow it to rise for 1 hour, or until it's somewhat puffy though not necessarily doubled in bulk. Shape the dough into a 9" log, and place it in a lightly greased 9" x 5" loaf pan. Cover the pan, and let the bread rise for about 1 hour, or until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350F. Bake the bread for 35 to 45 minutes, or until its internal temperature registers 190F on an instant-read thermometer. If the bread seems to be browning too quickly, tent it lightly with foil after the first 20 minutes ofbaking. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Yield: 1 loaf. tips from our bakers: To make rolls: Divide the dough into 16 pieces. Roll each into a smooth ball, and place them into two lightly greased 9" round cake pans. Cover the pans, and let the rolls rise for about 1 hour, or until they're quite puffy. Bake the rolls in a preheated 400°F oven for 15 to 18 minutes, or until they're golden brown. Remove them from the oven, turn them onto a rack, and brush them with butter, if desired; this will give them a soft crust. Yield: 16 rolls. To bake this loaf in your bread baking bowl: After its first rise, shape the dough into a round (boule), and place it in the lightly greased bowl. Cover the loaf, and let the bread rise for about 1 hour, or until it's puffy and fills the bowl. Bake and finish the loaf according to the recipe instructions. Description: "Wheat, barley, rye, oats, amaranth, quinoa, millet, sorghum, and teff - these are the nine whole grains that go into our 9-grain flour blend. This bread is a testament to their rich, nutty flavor." Source: "kingarthurflour.com" S(Internet address): "http://www.kingarthurflour.com/recipes/9-grain-bread-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 2g Fat (16.8% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n008.6 --------------- From: Reggie Dwork Subject: Greek Yogurt Banana Bread Date: Mon, 16 Feb 2015 13:15:59 -0800 * Exported from MasterCook * Bread, Greek Yogurt Banana Recipe By : Serving Size : 8 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup nonfat plain Greek yogurt 1/3 cup honey 1/3 cup packed light brown sugar 1/4 cup butter -- melted, (1/2 stick) cup unsweetened applesauce 2 large eggs 1 teaspoon vanilla extract 4 small ripe bananas -- mashed (or 3 lg) Preheat the oven to 350F. Spray an 8x4" loaf pan with nonstick spray. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside. In a large bowl, whisk together the yogurt, honey, brown sugar, butter, applesauce, eggs and vanilla. Whisk in the mashed banana. Then add the dry ingredients and whisk those in until everything is well combined. Scrape the batter into the prepared pan and bake for about 55 minutes, or until the bread is golden and tests done with a toothpick inserted into the center coming out clean. Cool for at least 20 minutes, then turn the bread out onto a cooling rack to cool completely. Source: "recipegirl.com" S(Internet Address): "http://www.recipegirl.com/2015/01/25/greek-yogurt-banana-bread-big-giveaway/" T(Cook Time): "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 8g Fat (22.2% calories from fat); 6g Protein; 54g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 413mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. --------------- END bread-bakers.v115.n008 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved