Date: Sun, 26 Jul 2015 06:31:03 GMT -------------- BEGIN bread-bakers.v115.n029 -------------- 001 - Reggie Dwork Subject: Homemade Naan Date: Thu, 23 Jul 2015 12:40:52 -0700 * Exported from MasterCook * Bread, Homemade Naan Recipe By :Heather Lynne Serving Size : 8 Preparation Time :0:25 Categories : Bread Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 2 tablespoons honey 2 1/4 teaspoons active dry yeast 3 1/2 cups flour -- to 4C 1/4 cup lowfat sour cream 2 teaspoons salt 1/2 teaspoon baking powder 11 egg 1/4 cup butter -- (1/2 stick) 3 cloves garlic -- minced In a large bowl combine the warm water, honey, and yeast. Mix slightly then allow to sit for 10 minutes or until foamy. Add in the flour, sour cream, salt, baking powder, and egg. Mix well to combine. Turn onto a floured surface and knead for 3-5 minutes. Spray the large bowl with cooking spray and place the dough in the bowl. Cover and let rise until doubled (about 1 1/2 hours). After the dough has risen, place the butter and garlic in a small skillet and cook until the butter is just melted. Set aside. Cut the dough into 8 equal pieces. Flatten each piece and roll into a circle 1/4" thick. Brush one side of the Naan with garlic butter. Heat a medium skillet over medium heat. Add the Naan, butter side down, and cook for 1-2 minutes. Meanwhile, brush the top with garlic butter. Flip the bread over and cook an additional 1-2 minutes. Both sides should be golden brown. Remove to a plate to cool. Repeat with remaining dough circles until all 8 are cooked. Serve immediately or store in an air tight bag for 3 days. Description: "Naan is a traditional Indian flatbread usually spread with butter or ghee." Source: "Adapted from Gimme Some Oven" S(Internet address): "http://www.hezzi-dsbooksandcooks.com/2015/06/homemade-naan-breadbakers.html" Start to Finish Time: "0:29" T(Cook): "0:04" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 382 Calories; 14g Fat (32.3% calories from fat); 15g Protein; 48g Carbohydrate; 2g Dietary Fiber; 309mg Cholesterol; 730mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n029.2 --------------- From: Reggie Dwork Subject: Pumpernickel Bagels Date: Thu, 23 Jul 2015 14:55:12 -0700 * Exported from MasterCook * Bagels, Pumpernickel Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dough: 1/3 cup Pumpernickel Artisan Bread Flavor 3 3/4 cups King Arthur Unbleached Bread Flour 1 1/4 cups water 2 teaspoons salt 1 tablespoon brown sugar -- or non-diastatic malt powder 1 tablespoon instant yeast water bath: 2 quarts water -- (8 cups) 2 tablespoons non-diastatic malt powder -- or brown sugar 1 tablespoon granulated sugar Hands-on time: 25 mins. to 40 mins. Baking time: 25 mins. to 2 hrs 5 mins. Total time: 2 hrs 20 mins. to 3 hrs 5 mins. Combine the dough ingredients in a mixing bowl and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for 10 minutes. The dough will be quite stiff. Place the dough in a lightly greased bowl. Let it rise, covered, until noticeably puffy, 60 to 90 minutes. Divide the dough into eight pieces. Roll one piece at a time into a smooth ball. Let the balls rest, covered, for 30 minutes; they'll puff slightly. Bring the water, malt powder, and sugar to a very gentle boil in a wide-rimmed pot. Preheat the oven to 425F. Cut or poke a hole through the center of each ball. Stretch the hole with your fingers until it's 2" in diameter. Place the bagels on a lightly greased or parchment-lined baking sheet. Transfer bagels, four at a time, to the simmering water. Cook for 2 minutes on one side, flip over gently, and cook for another minute. Remove the bagels from the water and return to the baking sheet. Repeat with the remaining bagels. Bake the bagels for 25 minutes, until they're set and an instant-read thermometer inserted into the center of one registers at least 190F. Remove the bagels from the oven, and cool on a rack. Yield: 8 bagels. tips from our bakers: To top your bagels with our Everything Bread & Bagel Topping, sesame seeds, salt, poppy seeds, etc., simply brush the unbaked bagels with a glaze made of 1 egg white beaten until frothy with 1 tablespoon of water. Sprinkle heavily with your chosen topping just before baking. Turning the bagels over after about 15 minutes of baking will help them stay round. Description: "Pumpernickel Artisan Bread Flavor, which adds rich rye flavor to this soft and chewy bagel." Source: "kingarthurflour" S(Internet Address): "http://www.kingarthurflour.com/recipes/pumpernickel-bagels-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 1g Fat (4.1% calories from fat); 8g Protein; 52g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 545mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n029.3 --------------- From: Reggie Dwork Subject: Persimmon Raisin Yeast Bread Date: Thu, 23 Jul 2015 15:07:22 -0700 * Exported from MasterCook * Bread, Persimmon Raisin Yeast Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup very ripe persimmon pulp 9 tablespoons water 2 tablespoons butter 1 1/2 teaspoons granulated sugar 1 1/2 teaspoons salt 2 cups bread flour 1 cup whole wheat flour 2 tablespoons wheat germ 1 teaspoon ground cinnamon 2 1/2 teaspoons active dry yeast 1/3 cup raisins This is not a super-sweet persimmon sweet bread, but a yummy moist raisin bread enhanced with persimmon pulp. Delicious! Place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. Use the basic or white cycle. You may need to add an extra tablespoon of water during kneading If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished. S(Internet Address): "http://allrecipes.com/Recipe/Persimmon-Raisin-Yeast-Bread" Yield: "1 - 1.5 pound loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 3g Fat (14.3% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 288mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n029.4 --------------- From: Reggie Dwork Subject: wild Yeast Starter Date: Thu, 23 Jul 2015 19:09:06 -0700 Wild Yeast Starter Recipe By :SUZQ Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 cups bottled (non-chlorinated) water It may take a little time, but making a good starter is easy! It is best to use organically grown flour and non-chlorinated water because they contain no chemicals which might kill the wild yeast. PREP: 10 min READY IN: 2 days 23 hrs 10 mins AllRecipes Editor's Note: One reviewer stated: I have this exact starter. I love it. I gave you 3 stars due to you saying throw a cup or two down the drain. #1 throwing it down the drain will eventualy clog your drain." Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly. To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it. Makes 4 cups starter S(Internet Address): "http://allrecipes.com/Recipe/No-Commercial-Yeast-Starter" Yield: "4 cups starter" --------------- MESSAGE bread-bakers.v115.n029.5 --------------- From: Reggie Dwork Subject: New Orleans French Bread Date: Thu, 23 Jul 2015 19:32:17 -0700 * Exported from MasterCook * Bread, New Orleans French Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar 2 packages active dry yeast -- (1/4 oz each pkg) 2 tbsp vegetable shortening 6 cups bread flour 1 tbsp kosher salt Place 1 tbsp. sugar, yeast, and 2 cups water heated to 115F in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Add remaining sugar and shortening, and then add flour and salt. Mix on low speed until dough forms; increase speed to medium-high and knead dough until smooth, 8-10 minutes. Remove bowl from mixer and cover with plastic wrap; let sit until doubled in size, 1 1/2-2 hours. Uncover dough and transfer to a floured work surface; knead briefly to form a ball. Divide dough into quarters and shape each quarter into a 16" long thick rope. Place two ropes each on a parchment paper-lined baking sheets, and cover with plastic wrap; let sit until doubled in size, 1-1 1/2 hours. Heat oven to 375F. Using a sharp knife or cutting blade, slash a long line down the middle of each loaf. Bake loaves until light brown and an instant read thermometer inserted into the center of each loaf reads between 208 -212F, about 30 minutes. Let cool for 15 minutes before serving. Makes 4 loaves Description: "Known for its irresistibly crunchy crust and sparse crumb, this bread is the ideal po'boy canvas, or cut it into quarters and serve with crab maison." S(Internet Address): "http://www.saveur.com/article/Recipes/New-Orleans-French-Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 1g Fat (10.9% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 177mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v115.n029 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved