Date: Sat, 7 Mar 2015 08:38:12 GMT -------------- BEGIN bread-bakers.v115.n009 -------------- 001 - Reggie Dwork Subject: problem last week Date: Fri, 06 Mar 2015 23:51:08 -0800 Our ISP had serious problems last week when we sent bread-bakers out. As far as we can determine, nobody received the bread digest. So we're sending everything out again. Reggie & Jeff --------------- MESSAGE bread-bakers.v115.n009.2 --------------- From: Reggie Dwork Subject: Bread Machine Blueberry Yogurt Cake-Bread Date: Tue, 03 Mar 2015 19:24:21 -0800 * Exported from MasterCook * Bread Machine Blueberry Yogurt Cake-Bread Recipe By :sent in by Tina Washere's Kitchen Serving Size : 12 Preparation Time :0:05 Categories : Bread Bread Machine Bread-Bakers Mailing List Cake Food Processor Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup blueberries 1/2 cup yogurt -- blueberry or vanilla 1/2 cup brown sugar -- or white 1/2 cup sugar -- or powdered sugar 1/4 cup butter -- melted 2 large eggs -- warm 2 1/4 cups all-purpose flour 3/4 teaspoon salt 2 teaspoons active dry yeast 1 cup blueberries -- can add more **Editors Note: Do not put the ingredients into bread machine until you want to actually bake this recipe. In a food processor blend the 1/2 cup blueberries, butter, sugar, yogurt Add eggs one at a time and blend after each addition. Add the liquid to the bread machine Add the flour Put the salt in a corner and cover with bit of flour - Do not disturb the liquid Add yeast to the center of the flour away from the salt Add the 1 to 1 1/2 cups of blueberries when the bread machine beeps for the addition of fruit and nuts. This recipe is to be used on the regular bake cycle. Trans-fat Free Description: "Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted." Source: "recipeland.com" S(Internet address): "https://recipeland.com/recipe/v/bread-maker-blueberry-yogurt-ca-52367" Copyright: "First published: 2011-06-26" Start to Finish Time: "5:55" T(Cook): "5:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 5g Fat (23.2% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n009.3 --------------- From: Reggie Dwork Subject: Russian Black #1 Date: Fri, 06 Mar 2015 17:50:40 -0800 * Exported from MasterCook * Bread, Russian Black #1 Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Bread Bread Machine Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 tablespoons cider vinegar 2 1/2 cups bread flour 1 cup rye flour 1 teaspoon salt 2 tablespoons margarine 2 tablespoons dark corn syrup 1 tablespoon brown sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon instant coffee granules 1 tablespoon caraway seed 1/4 teaspoon fennel seed -- optional 2 teaspoons active dry yeast Russian Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing. Editor's Note: To make this recipe in a stand mixer, combine all of the ingredients except the softened butter in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the softened butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Grease two 9x5" loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough in half. Flatten the dough pieces into rectangles, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the loaves into the loaf pans, seam-side down, cover with a floured kitchen towel, and allow it to rise again until doubled, about 30 minutes. Bake the loaves in a preheated 400F oven (200C) until the crust is dark and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Remove the bread from the pan and cool on a wire rack. Description: "The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous." Source: "Mary" S(Internet Address): "allrecipes.com/recipe/russian-black-bread/" Start to Finish Time: "3:15" T(Bake): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 3g Fat (14.6% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 208mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n009.4 --------------- From: Reggie Dwork Subject: French Rye Bread (Pain de Seigle) Date: Fri, 06 Mar 2015 18:55:05 -0800 * Exported from MasterCook * Bread, French Rye (Pain de Seigle) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1 1/4 cup all-purpose flour 1/2 cup rye flour 1/4 cup barley flour 1/2 teaspoon sourdough -- or pain de campagne starter 1 1/4 cups water Dough: 2 1/4 cups all-purpose flour 3/4 cup rye flour 2 teaspoons instant yeast 1 1/2 teaspoons salt 1 Whole starter 2/3 cup water It tastes best fresh, with salted butter, to accompany savory main dishes. This is artisan bread at its best! Stir together the starter ingredients and store, loosely covered, in a warm place (80F), for 18 to 24 hours. To make the bread: Stir the remaining dry ingredients into the starter and 2/3 cup water. Knead the dough for 5 minutes, until it is smooth and elastic. Allow the dough to rise in a warm, draft-free place for 1 1/2 hours. Line a large baking sheet with non-stick foil and turn the dough out onto it. Shape the dough into a large round or oval, loosely cover it, and allow it to rise until it has nearly doubled in size. Preheat the oven to 450F, spray the surface of the bread with water, place 3 diagonal slashes in it, and bake it for 20 to 25 minutes, until it turns golden brown and sounds hollow when tapped. Cool the rye bread on a wire rack. This pain de seigle recipe makes 1 large loaf, or approximately 12 to 14 servings. Description: "This rustic French rye bread recipe, known as pain de seigle, mixes wheat, rye, and barley flours flavored with a pain de campagne starter to produce a hearty loaf with a chewy crust." Source: "Rebecca Franklin" S(Internet Address): "http://frenchfood.about.com/od/breadandpastry/r/ryebread.htm" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 1g Fat (3.1% calories from fat); 5g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v115.n009.5 --------------- From: Reggie Dwork Subject: Persimmon and Walnut Bread Date: Fri, 06 Mar 2015 19:44:23 -0800 * Exported from MasterCook * Bread, Persimmon and Walnut Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 100 grams cane sugar 2 tablespoons melted unsalted butter 300 grams whole spelt flour -- (3 cups ) 2 teaspoons ground cinnamon 1/2 teaspoon ground clove 1 small pinch of freshly grated nutmeg 2 teaspoons baking soda 120 grams walnuts -- roughly chopped 60 grams dried apricots -- finely chopped 1 1/2 cups persimmon pulp -- (from 3 large persimmons) 1 teaspoon vanilla extract 1/2 cup milk Preheat the oven to 350F (180C). Grease a large loaf tin and set the tin on a deep sided baking tray. In a large bowl whisk the eggs, sugar and butter. Sieve in the flour, spices and baking soda and mix thoroughly to combine. Add the rest of the ingredients and stir well to combine. Pour the mixture into the prepared loaf tin. Pour enough warm water into the tray to reach half way through the loaf tin. Bake the bread for about 1 1/4 hours. Take the loaf out of the tray and leave to cool on wire rack before turning onto the rack. S(Internet Address): "http://scandifoodie.blogspot.com/2011/07/persimmon-and-walnut-bread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 7g Fat (43.8% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 171mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n009.6 --------------- From: nina Subject: christmas breads Date: Sun, 22 Feb 2015 08:13:56 -0800 (GMT-08:00) Does anyone have any really good christmas breads likep stollen and one for panettone? thank you, Nina --------------- MESSAGE bread-bakers.v115.n009.7 --------------- From: Will Waller Subject: Re: wet no-knead Date: Mon, 23 Feb 2015 16:57:00 -0600 I have some ideas. They are based on cooking 68%-70% (relatively wet) doughs twice a week. 1) move to a covered aluminum casserole or sauce pot for your bake. Cast iron is dark and pushes the crust faster than the crumb. You can find aluminum casseroles at Goodwill or other second hand stores. 2) move your rack to the middle of the oven. Set the temp to 400F. Make the covered bake phase about 15 minutes, uncover and bake another 20-25 minutes at 425F. 3) make sure you have slashed the dough properly. You want an unrestricted "bloom" in the oven to facilitate thorough baking 4) review your dough handling strategy. Are you doing 3-4 stretch and folds before shaping for final proof? If not, do so. Will >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.n009.8 --------------- From: Reggie Dwork Subject: Whole Wheat Irish Soda Bread With Bulgur Date: Sat, 28 Feb 2015 23:30:11 -0800 * Exported from MasterCook * Bread, Whole Wheat Irish Soda Bread With Bulgur Recipe By :MARTHA ROSE SHULMAN Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 120 grams bulgur -- (about 3/4 cup), medium (#2) 1 cup boiling water 460 grams whole wheat flour -- (about 3 2/3 cups) 8 grams baking soda -- (1 1/2 teaspoons) 10 grams salt -- (about 1 1/2 teaspoons) 2 cups buttermilk -- (more as needed) Irish Place the bulgur in a bowl and pour on 1 cup boiling water, or enough to cover the bulgur by about 1/2". Cover the bowl and allow the bulgur to sit for 30 minutes, until all the water has been absorbed and the grains are tender. Meanwhile preheat the oven to 450F and line a baking sheet with parchment. Place the flour in a large, wide bowl and sift in the baking soda and salt. Mix in with your hands or with a wide spatula. Make a well in the middle of the flour and pour in the buttermilk. Add the bulgur to the well, then mix in the flour from the sides of the bowl to the center using a wide rubber spatula, a wide wooden spoon or your hands, turning the bowl and sweeping the flour from the sides into the buttermilk. Mix until the bulgur and buttermilk have been incorporated into the flour, then scrape out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won't stick to them. Gently knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2" high round, about 9" in diameter. Place it on the parchment-lined baking sheet and cut a 1/2" deep cross across the top. Place in the oven and bake 20 minutes at 450 F. Turn down the heat to 375F and bake for another 15 to 20 minutes, until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack. Source: "cooking.nytimes.com/" S(Internet Address): "http://cooking.nytimes.com/recipes/1014583-whole-wheat-irish-soda-bread-with-bulgur" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 1g Fat (5.7% calories from fat); 6g Protein; 28g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 414mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 0 Fat. --------------- MESSAGE bread-bakers.v115.n009.9 --------------- From: Reggie Dwork Subject: Vanilla Raisin Bread Date: Sat, 28 Feb 2015 23:28:32 -0800 * Exported from MasterCook * Bread, Vanilla Raisin Recipe By :Submitted by: sistersara3871 Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For a 1-1/2 Pound Loaf: 2/3 cup raisins -- soaked in 3 tablespoons vanilla -- for at least an hour, then drained well 1 1/16 cups buttermilk 1 egg 3 1/2 cups bread flour 1 teaspoon salt 3 tablespoons butter or margarine 2 tablespoons sugar 2 teaspoons yeast For 1 pound loaf use: 1/2 cup raisins, soaked in 2 Tbsp vanilla for at least an hour, then drain well 3/4 cup buttermilk omit egg 2 cups bread flour 3/4 tsp salt 2 Tbsp butter or margarine 1 1/2 Tbsp sugar 1 1/2 tsp yeast Drain raisins well. Place all ingredients in bread pan in order suggested by your manufacturer. Select light crust setting and press start. Allow to cool before slicing Source: "http://bread.betterrecipes.com/vanilla-raisin-bread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 6g Fat (17.0% calories from fat); 10g Protein; 59g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 355mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n009.10 --------------- From: Reggie Dwork Subject: Irish Soda Bread in a Skillet Date: Sat, 28 Feb 2015 23:33:26 -0800 * Exported from MasterCook * Bread, Irish Soda Bread in a Skillet Recipe By : Serving Size : 8 Preparation Time :0:10 Categories : Bread Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 teaspoon vinegar 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda Irish Preheat the oven to 400F (200C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled. In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet. Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch. Amount Per Serving Calories: 129 | Total Fat: 0.9g | Cholesterol: 2mg Yield 8 servings Variation: A basic version of Irish Soda Bread that is baked in a cast iron skillet. Try substituting the liquid with buttermilk or 1/2c cream plus 1/2c sour cream left to sit overnight. Try adding a tablespoon or so of sugar if you like your soda bread slightly sweet. Experiment until you get the flavor you remember. Source: "allrecipes.com" Start to Finish Time: "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 1g Fat (9.2% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n009.11 --------------- From: Reggie Dwork Subject: New from King Arthur Flour Date: Sat, 28 Feb 2015 23:54:32 -0800 On newsstands NOW - the inaugural edition of "Sift," our brand new baking magazine. WHAT'S INSIDE: 60+ beautifully photographed recipes Photo essays and stories on foods we're loving Features on bakers from around the country Spotlights on seasonal ingredients Learn more on our blog » Now available on newsstands and online. $12.95 Featured in this issue: Homeboy Industries At Homeboy Industries, baking is a way of life - and a way out. For over 20 years, Homeboy has served as a beacon of hope for formerly involved gang members and felons, offering education, jobs, and support for those who need help. Via their bakery and cafe, Homeboy has successfully placed hundreds of men and women in jobs around Los Angeles and abroad. King Arthur Flour is proud to support Homeboy's initiatives, and wants to spread the word. This video is a companion piece to an article on the same subject, featured in the Spring 2015 edition of Sift magazine. --------------- MESSAGE bread-bakers.v115.n009.12 --------------- From: Reggie Dwork Subject: EASTER Rabbits Date: Sun, 01 Mar 2015 22:02:48 -0800 This would be so cute for the kids (especially) for Easter!! Anyone would enjoy them though. * Exported from MasterCook * Bread Machine EASTER Rabbits Recipe By : Serving Size : 21 Preparation Time :0:40 Categories : Bread Bread Machine Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb loaf: 1 cup milk 1 egg 1/4 cup margarine or butter -- cut up 4 cups bread flour 1/3 cup sugar 1 teaspoon salt 1/4 teaspoon ground nutmeg 1 1/2 teaspoons active dry yeast -- or bread machine yeast 1 slightly beaten egg white 1 tablespoon water Make Ahead Tip: Bake and cool. Wrap in foil and place in a large plastic freezer bag or freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or 2 hours at room temperature. Or, place foil-wrapped frozen bread in a 300F. oven for 25 minutes or just until warm. Add the first 8 ingredients to a 2-pound bread machine according to the manufacturers directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes. On a lightly floured surface, roll the dough into a 14x12" rectangle; cut lengthwise into twenty-three 14" long strips, each about 1/2" wide. Reserve 2 strips to form tails. Gently roll the remaining strips into smooth ropes. On lightly greased baking sheets, shape each rabbit by crossing 1 end of a rope over the other to form a loop, overlapping about 2" from each end. Twist the ends of rope once at the point where dough overlaps. Shape ends into points to resemble ears. Shape small portions from reserved strips into smooth balls for tails. Place a ball on top of dough at bottom of each loop, moistening if necessary to get tail to stick. Cover and let rise in a warm place for 35 to 45 minutes or until nearly double. In a small bowl combine egg white and water; brush over rabbits. Bake in a 375F. oven about 10 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Makes 21 Description: "These bunny-shaped rolls are a fun bread to serve for Easter. They also make a special treat for kids the rest of the year." Source: "recipe.com" S(Internet address): "http://www.recipe.com/bread-machine-rabbits-for-21/?sssdmh=dm17.657034&esrc=nwdr031313" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 3g Fat (21.5% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v115.n009 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved