Date: Mon, 9 Nov 2015 08:19:18 GMT -------------- BEGIN bread-bakers.v115.n044 -------------- 001 - Andrea L Paysinger Subject: Looking for "Hard Rolls" Date: Sat, 31 Oct 2015 12:11:10 -0700 I have lost my recipe for Hard Rolls - I did a purge of "duplicate" files on my computer and on the backup external hard drive and did not realize when I selected the numerous duplicates, I was also deleting the original. I have searched the archives and have found several references to "Hard Rolls" but not recipe I have been using - I got it a bit more than 10 years ago off here and there was a reference in the post to "German little breads" (I printed it out each time I need it and remember that phrase from reading it so many times. I would appreciate any help. Having spent two hours sifting through the archives, I'm a bit tired. Andie [[Editor's note: the only instance of "German little breads" is in . That post has no recipe, but there is at least one recipe elsewhere in that digest. There may be others in the digests around that time.]] --------------- MESSAGE bread-bakers.v115.n044.2 --------------- From: Reggie Dwork Subject: Seeded Whole Grain Soda Bread Date: Sun, 01 Nov 2015 01:21:34 -0800 * Exported from MasterCook * Bread, Seeded Whole Grain Soda Recipe By :Claire Saffitz Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup millet 1/4 cup quinoa 2 tablespoons amaranth 1 cup old-fashioned oats -- plus more for topping 2 1/4 cups buttermilk -- divided, plus more for brushing 1 tablespoon vegetable oil -- plus more for pan 3 cups whole wheat flour 1 cup all-purpose flour 2 tablespoons flax seed 1 tablespoon kosher salt 2 teaspoons baking soda 1/4 cup sunflower seeds -- plus more for topping 4 tablespoons unsalted butter -- cut into pieces 3 tablespoons mild-flavored (light) molasses -- or brown rice syrup This energy-sustaining bread makes beautiful toast. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours. Preheat oven to 350F. Lightly oil an 8"diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky. Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190F, 55-70 minutes. Let cool in pan. Do Ahead: Bread can be baked 2 days ahead. Store tightly wrapped at room temperature. Makes one 8"diameter loaf Approx 20 slices S(Internet Address): "http://www.bonappetit.com/recipe/seeded-whole-grain-soda-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 5g Fat (25.9% calories from fat); 6g Protein; 29g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 441mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Serving Ideas : This energy-sustaining bread makes beautiful toast. --------------- MESSAGE bread-bakers.v115.n044.3 --------------- From: Reggie Dwork Subject: Seeded Braided Bread Date: Sun, 01 Nov 2015 01:27:39 -0800 * Exported from MasterCook * Bread, Seeded Braided Recipe By :davesnyd Serving Size : 12 Preparation Time :3:00 Categories : Bread Bread-Bakers Mailing List Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 2 tablespoons sugar 1 tablespoon yeast 2 ounces olive oil 1/2 tablespoon salt 1/2 tablespoon garlic powder 3 cups white wheat flour -- King Arthur 2 ounces sesame seeds 2 ounces poppy seeds 2 ounces white chia seeds 2 ounces flax seeds Proof yeast in water with sugar. Mix in olive oil, salt, garlic powder. Mix in flours and knead well. Allow to rise for 1 1/2 hour. Shape into eight long strands Wet a towel. Take each strand and wrap with towel; squeeze a bit to moisten well Roll the strand in one of the four seeds When all eight strands have been coated, create two braided breads using a four-strand braid Allow to rise for an hour. Bake at 375F until done -- about 20-30 minutes Description: "Braided seed bread based on the King Arthur recipe: http://www.kingarthurflour.com/recipes/crunchy-seed-braid-recipe" Source: "myrecipes.com" T(cook): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 13g Fat (42.5% calories from fat); 8g Protein; 31g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 275mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n044.4 --------------- From: Reggie Dwork Subject: Hazelnut Rye Rolls Date: Sun, 01 Nov 2015 01:32:29 -0800 * Exported from MasterCook * Rolls, Hazelnut Rye Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup 1% milk 1 tablespoon honey 2 1/4 teaspoons active dry yeast 2 tablespoons olive oil 2 cups bread flour -- divided, (9.5 oz) 1 cup light rye flour -- divided, (3.5 oz) 1/4 cup chopped hazelnuts -- toasted 1 1/2 teaspoon salt cooking spray 1 tablespoon water 1 large egg white -- lightly beaten Make ahead, and freeze up to 1 month. 1. Heat milk in a small saucepan over medium heat; keep warm. Combine 1/4 cup milk, honey, and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand 5 minutes or until mixture is bubbly. Stir in remaining 3/4 cup milk and olive oil. 2. Weigh or lightly spoon 8.3 ounces (1 3/4 cups) bread flour and rye flour into dry measuring cups; level with a knife. Add 1 3/4 cups bread flour, rye flour, hazelnuts, and salt to stand mixer; mix at medium-low speed just until combined. With mixer at low speed, gradually add remaining 1.2 ounces (1/4 cup) bread flour. Mix at low speed 5 minutes or until a soft dough forms, scraping sides of bowl once. Place dough in a bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. 3. Punch dough down; turn out onto a lightly floured surface. Cut dough into 16 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange the dough balls 1" apart on a baking sheet coated with cooking spray. Cover and let rise 45 minutes or until the dough is doubled in size. 4. Preheat oven to 375F. 5. Combine 1 tablespoon water and egg white in a small bowl; brush evenly over rolls. Bake at 375F for 14 minutes or until golden. Remove rolls from pan; cool on a wire rack. Yield: Serves 16 Serving Size: 1 roll) Description: "Rye flour and hazelnuts have a distinct rich flavor that makes these rolls anything but an afterthought." Source: "cookinglight.com" S(Internet address): "http://www.cookinglight.com/entertaining/holidays-occasions/holiday-cookbook-breads-extras" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 2g Fat (17.9% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2014 - 1024 --------------- MESSAGE bread-bakers.v115.n044.5 --------------- From: Reggie Dwork Subject: Bread Machine Thanksgiving Pumpkin Bread Date: Sun, 01 Nov 2015 01:35:38 -0800 * Exported from MasterCook * Bread Machine Thanksgiving Pumpkin Bread Recipe By :Lauren Chattman Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread Machine Holidays Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups ubleached all-purpose flour -- 414g, 14.6 oz 1/4 cup dark brown sugar -- 56g, 2 oz 1 teaspoon kosher salt -- or fine seaa salt, 5g, 0.17 oz 1/4 teaspoon ground ginger 1/4 teaspoon ground cardamom 1/2 cup warm water -- room temp, 70-80F, plus 2 tablespoons warm water -- 5 oz 2 large eggs 3/4 cup canned pumpkin puree -- NOT pumpkin pie filling 1 tablespoon unsalted butter 2 1/4 teaspoons instant yeast -- 7g, 0.25 oz This recipe is adapted for the bread machine from a King Arthur Flour recipe I copied down years ago, make a lovely fall bread. Serves it throughout the holidays as part of a larger breadbasket. For fantastic day-after-Thanksgiving sandwiches, toast leftover slices and top them with cranberry sauce, turkey, and gravy. Place the flour, brown sugar, salt, ginger, and cardamom in the bread machine pan. Add the water, eggs, pumpkin puree, and butter. Place the yeast in the yeast dispenser and close the lid. (If your machine doesn't have a yeast dispenser, place it in the machine first, before the remaiing dry ingredients.) Do NOT put the yeast next to the salt as it will kill the yeast. Make your selections on the control panel of your machine. Depending upon how many options your machine has, choose the following: a bread program (Basic), a bake program (Bake), and a crust color (Medium). Press start. When the machine sigals that the bread is baked, promptly open the lid and remove the bread pan, using oven mitts. Overturn the bread out of the pan onto a wire rack. If the kneading blade remains in the bread remove it with metal tongs. Turn the bread upright and cool completely before slicing and serving. Or wrap in plastic and store for up to 1 day at room temp. Source: "Bread Making" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 1g Fat (11.8% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n044.6 --------------- From: Reggie Dwork Subject: Bread Machine Pumpkin Pecan Pepper Bread Date: Sun, 01 Nov 2015 12:42:48 -0800 * Exported from MasterCook * Bread Machine Pumpkin Pecan Pepper Bread Recipe By :Sharon in Santa Barbara Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Holidays Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Pumpkin -- mashed or squash (canned is fine) 1/4 cup Buttermilk -- or sourcream, plain yogurt 1 lg Egg 1 tablespoon Dark corn syrup -- or molasses 2 tablespoons unsalted butter 1/2 teaspoon Ground cinnamon 1 teaspoon Coarsely ground black pepper -- (optional)* 1 teaspoon Kosher salt 2 1/4 cups Unbleached all-purpose flour 2 teaspoons Yeast 1 cup Pecans This was adapted from a class by Lora Brody. She made rolls topped with pecans and pepper. I made the recipe as a loaf of bread and included the pecans with all the other ingredients at the beginning of the cycle. Turned out great. This is a great loaf for Thanksgiving! *Note: I think more pepper would make a spicier loaf - I would use 2 tsp next time. In the Welbuilt R2D2 I used a sweet bread setting with a light crust. Source: "Lora Brody Class" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 10g Fat (43.0% calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 206mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v115.n044 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved