Date: Sun, 5 Jun 2016 06:25:27 GMT -------------- BEGIN bread-bakers.v116.n019 -------------- 001 - Reggie Dwork Subject: What are you baking?? Date: Sat, 04 Jun 2016 20:12:37 -0700 So what are each of you baking?? I have been putting lots of recipes in and it doesn't seem like one else is inputing any. Even if you haven't made the bread please post ones that look interesting to you. Maybe someone else is waiting to make that particular loaf or wants one like it. Plus it gives me more recipes to locate that look interesting to you that you might like to bake. Reggie --------------- MESSAGE bread-bakers.v116.n019.2 --------------- From: Reggie Dwork Subject: High Altitude Baking Date: Wed, 01 Jun 2016 13:35:09 -0700 High-Altitude Baking The higher the altitude, the lower the air pressure. While this is an excellent environment for training athletes, it is a difficult one for baking recipes. Baking depends on the specific interactions of several kinds of ingredients: flour, leavening, fats, liquid. To complicate things further, individual microclimates vary greatly in the mountains, so the adjustment that works for you may not work for your neighbor down (or up) the road. These charts are meant as a starting point, to help you convert recipes. Different types of baked goods need different adjustments, and we offer suggestions about where to start further on including adjusting chemical leavens according to altitude and baking cookies at high-altitude. It may take a few tries to get results you're happy with; if possible, try to adjust only one ingredient at a time, so you can isolate the effect it has. Be sure to keep notes on what you've done, and try the smaller adjustments first when a range is given. FOR MORE INFORMATION... Because high-altitude baking is a complex subject, we recommend a set of publications that cover all aspects of baking at 3,500 feet and up, from the Colorado State University Extension Resource Center. For questions, call toll free at 877.692.9358, refer, to their website, or at e-mail them. Changes at high altitude ------------------------ Oven temperature: Increase 15 to 25°F; use the lower increase when making chocolate or delicate cakes. Since leavening and evaporation proceed more quickly, the idea is to use a higher temperature to "set" the structure of baked goods before they overexpand and dry out. Baking time: Decrease by 5-8 minutes per 30 minutes of baking time. Baking at higher temperatures means products are done sooner. Sugar: Decrease by 1 tablespoon per cup. Increased evaporation also increases concentration of sugar, which can weaken the structure of what you're baking. Liquid: Increase by 1 to 2 tablespoons at 3,000 feet. Increase by 1 1/2 teaspoons for each additional 1,000 feet. You can also use extra eggs as part of this liquid, depending on the recipe. Extra liquid keeps products from drying out at higher temperatures and evaporation rates. Flour: At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon. In some recipes, a flour with a higher protein content may yield better results. Additional flour helps to strengthen the structure of baked goods. Leavening --------- When using baking powder and baking soda, the following chart can help you how to adjust amounts. When baking a recipe that calls both baking powder and baking soda plus an acidic ingredient, like buttermilk or sour cream, try switching to all baking powder and sweet milk. Baking powder or baking soda [sea level : 3,000-5,000 ft. : 5,000-6,500 ft. : 6,500-8,000 ft.] 1 teaspoon : 7/8 : 1/2 : 1/4 1 1/2 teaspoons : 1 1/4 : 3/4 : 1/2 2 teaspoons : 1 1/2 : 1 : 3/4 2 1/2 teaspoons : 1 3/4 : 1 1/4 : 1 3 teaspoons : 2 : 1 1/4 : 1 3 1/2 teaspoons : 2 1/2 : 1 1/2 : 1 4 teaspoons : 2 1/2 : 1 1/2 : 1 Cakes, breads, and more ----------------------- Cakes Use extra eggs to increase liquids; if only part of an egg is needed, use the whites. Crackers and Pie Crusts Won't be dramatically affected; will usually need extra water to help the dough to form. Fried Doughs Lower the frying temperature by 3 degrees per 1,000 feet, and increase cooking times. Quick Breads Use the guidelines above to make adjustments. Yeast Breads Decrease the amount of yeast in the recipe by 25%, and make water/flour adjustments as necessary to get a dough with the correct texture. Make sure your bowl has plenty of room for the dough to rise in. Since rising times are much shorter at higher altitudes, you have a number of options to help its flavor. Give the dough one extra rise by punching it down twice before forming it. Try covering the dough and placing it in the refrigerator for its first rise, to slow the action of the yeast give the dough more time to develop. If you have sourdough starter on hand, use some of it for some of the liquid in the recipe. Make a sponge by mixing the yeast, the liquid in the recipe, and 1 to 2 cups of flour. Cover and let the sponge work for a few hours in the refrigerator to develop it. Source: "kingarthurflour.com" S(Internet address): "http://www.kingarthurflour.com/learn/high-altitude-baking.html" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v116.n019.3 --------------- From: Reggie Dwork Subject: Honey Maple Beer Bread Date: Thu, 02 Jun 2016 12:09:41 -0700 * Exported from MasterCook * Bread, Honey Maple Beer Recipe By :AVERIE SUNSHINE Serving Size : 12 Preparation Time :0:00 Categories : Alcohol Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons canola oil -- or vegetable oil 2 tablespoons light molasses -- mild, or medium (not blackstrap) 1/4 cup honey 1/4 cup maple syrup 1 teaspoon cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt -- optional and to taste 3 cups all-purpose flour 1 tablespoon baking powder 12 ounces beer -- (I used Blue Moon Harvest Pumpkin Ale use your favorite beer) This is some of the best bread I've ever made, and it's definitely the easiest. No yeast, no-knead, no fuss. Simply combine all the ingredients in one bowl, pour beer over, stir, and bake. Foolproof, goofproof bread that's ridiculously soft and moist. It doesn't taste like beer. No knead bread, 1 bowl Prep: 5 min Cook: 40 min Total: 45 min Preheat oven to 375F. Spray a 9x5" loaf pan with floured cooking spray, or grease and flour the pan; set aside. In a large mixing bowl, add the first 9 ingredients (through baking powder). Tip: Measure the oil in a 1/4-cup measure, filling it halfway (there's 4 tablespoons in 1/4-cup, so halfway is 2 tablespoons). By adding the oil first, it coats the measuring cup so the subsequent sticky ingredients (molasses, honey, maple) will slide right out. Slowly pour beer over the top. It will bubble and foam. Stir until combined. Batter is thick, gloppy, and dense. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 40 minutes, or until top is domed and set, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out onto a wire rack to cool completely. Slice using a serrated knife. Bread is best fresh, but will keep airtight for up to 4 days. As the days pass, toasting it is recommended. Serving Ideas: with butter, hummus, olive oil and balsamic; eat is as toast, use as sandwich bread, dip in soup, use for French toast, dice day-old bread and bake for croutons or dice and make a French toast bake or bread pudding. Source: "averiecooks.com" S(Internet Address): "http://www.averiecooks.com/2013/10/honey-maple-beer-bread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 3g Fat (12.7% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 1 Other Carbohydrates. Serving Ideas : Serve it with soup, chili, dip it in hummus, or take the spices and flavor profile more savory by adding garlic or onion powder, curry, oregano, dill, or your favorites. --------------- MESSAGE bread-bakers.v116.n019.4 --------------- From: Reggie Dwork Subject: Rhubarb Bread (or Muffins) Date: Thu, 02 Jun 2016 12:11:55 -0700 * Exported from MasterCook * Bread, Rhubarb (or Muffins) Recipe By :Karla Sonnenberg Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 1 1/2 cups brown sugar 2/3 cup vegetable oil 1 egg 1 cup buttermilk 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups diced rhubarb Topping: 1/2 cup granulated sugar 1 tablespoon butter 1 teaspoon ground cinnamon Great way to use summer rhubarb. Prep: 20 min Cook: 1 hr Ready: 1 hr 20 min Preheat oven to 350F (175C). Grease a 5x9" loaf pan. Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan. Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour. The seccond loaf can be frozen and then defrosted at room temp. when you are ready to eat it. Reviewer: The next time around I am going to skip the topping all together and incorporate the cinnamon in with the batter and cut the sugar down a bit as well. Reeviewer: Had some extra rhubarb and tried this out and it was delicious! I made muffins instead of bread and cut the baking time down to 20-25 minutes. I agree with others though that some more rhubarb would have been great too. Source: "allrecipes.com" S(Internet Address): "http://allrecipes.com/recipe/237548/rhubarb-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 7g Fat (37.8% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n019.5 --------------- From: Reggie Dwork Subject: Bread Machine Ricotta Bread Date: Thu, 02 Jun 2016 12:16:28 -0700 * Exported from MasterCook * Bread Machine Ricotta Bread Recipe By :Jenet Cattar Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Low-Cal Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb loaf: 3 tablespoons warm milk -- (70 to 80F) 2/3 cup ricotta cheese 4 teaspoons butter -- softened 1 egg 2 tablespoons sugar 1/2 teaspoon salt 1 1/2 cups bread flour 1 teaspoon active dry yeast In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). NOTE: Jenet's recipe produces a smaller loaf, which is especially nice for households with one or two people. Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe. Prep: 5 min. Bake: 3-4 hr Yield: 1 loaf (1 lb, 16 slices). 1 serving (1 slice) equals 74 calories, 2 g fat (1 g saturated fat), 20 mg cholesterol, 101 mg sodium, 11 g carbohydrate, trace fiber, 3 g protein. Description: "Thisi s a moist, slightly sweet bread." Source: "Originally published as Ricotta Bread in Quick Cooking January/February 1999" S(Internet Address): "http://www.tasteofhome.com/recipes/ricotta-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 3g Fat (30.8% calories from fat); 3g Protein; 11g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n019.6 --------------- From: Reggie Dwork Subject: Gluten-Free Sweet Potato Biscuits Date: Thu, 02 Jun 2016 12:23:07 -0700 * Exported from MasterCook * Biscuits, Gluten-Free Sweet Potato Recipe By :Linda J. Amendt Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Breakfast Posted Potatoes Sandwiches Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Gluten-Free All-Purpose Flour -- more for dusting 1/2 cup cornstarch 2 Tbs. firmly packed brown sugar 1 Tbs. baking powder 1 tsp. ground cinnamon 3/4 tsp. xanthan gum 1/2 tsp. baking soda 1/2 tsp. table salt 1/2 tsp. grated nutmeg 1/8 tsp. ground ginger 6 Tbs. cold unsalted butter -- (3/4 stick) cut into pieces 1 large egg 1 cup mashed peeled, cooked sweet potatoes -- (2 medium) 6 Tbs. whole milk 1 Tbs. unsalted butter -- melted (optional) Since sweet potatoes are available year-round, you can have a taste of fall even on a cool spring day. These have a pretty orange color and a nice touch of spice. Heat the oven to 400F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, cinnamon, xanthan gum, baking soda, salt, nutmeg, and ginger until well combined. Add the butter pieces. Using a pastry blender, a fork, or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and set aside. In a small bowl, using a wire whisk, lightly beat the egg. Stir in the mashed sweet potatoes. Gradually whisk in the milk. Pour the liquid mixture into the well in the flour mixture all at once and stir with a fork just until the dry ingredients are moistened and the mixture comes together into a soft dough. Place the dough on a board or other surface lightly dusted with gluten-free all-purpose flour. With lightly floured hands, gently pat into a flat disk about 3?4" thick. Using a 2" biscuit cutter dipped in flour, cut out as many biscuits as possible. Gently gather the scraps into a ball, pat out, and cut out more biscuits. Place the biscuits about 1" apart on the prepared baking sheet. Brush the tops of the biscuits with melted butter, if desired. Bake until the biscuits are golden brown, 15 to 20 minutes. Immediately transfer to a wire cooling rack. Serve warm. Source: "finecooking.com" S(Internet Address): "http://www.finecooking.com/recipes/gluten-free-sweet-potato-biscuits.aspx?nterms=52404" Copyright: "Gluten-Free Breakfast, Brunch & Beyond" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 8g Fat (38.1% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : These have a pretty orange color and a nice touch of spice. Halve and fill with a slice of ham, topped with a scrambled or fried egg and a dash of maple syrup for a hearty breakfast sandwich. --------------- MESSAGE bread-bakers.v116.n019.7 --------------- From: Reggie Dwork Subject: Rhubread #2 Date: Mon, 30 May 2016 13:12:00 -0700 * Exported from MasterCook * Bread, Rhubread #2 Recipe By :Erika Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups coarsely chopped fresh rhubarb -- (about 12 oz) 2 tablespoons sugar -- plus divided 1 3/4 cups sugar 1 cup canola oil 2 eggs 1 tablespoon vanilla extract 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/2 cup chopped pecans -- optional Preheat oven to 350F. Grease and flour two 8x4" loaf pans. Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans. Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (12 slices each). Prep: 15 min. Bake: 50 min. + cooling 1 slice equals 211 calories, 10 g fat (1 g saturated fat), 16 mg cholesterol, 162 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein. Source: "Originally published as Rhubread in Taste of Home April/May 2015" S(Internet Address): "http://www.tasteofhome.com/recipes/rhubread?Login=joinlogin" Yield: "15 min. Bake: 50 min. + cool" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 11g Fat (44.9% calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n019.8 --------------- From: Jeff Dwork Subject: Baked Donuts Date: Sat, 04 Jun 2016 22:45:30 -0700 Last Friday, June 3, was National Donut Day in the USA. Here's Zojirushi's contribution. From Zo's website: You might be surprised to learn that National Donut Day has a legit history and a noble cause behind it. The day started as a fundraiser for the Salvation Army in Chicago back in 1938, to help needy families during the Depression. It was also meant to honor what the women of the Salvation Army did during WW1. Known as "Doughnut Dollies", they were sent to France to set up huts and serve baked goods, coffee and mend clothes for the infantry serving overseas. Donuts were a huge hit even back then, and the tradition continued with the American Red Cross during WW2. National Donut Day is still a Salvation Army fundraiser today in Chicago. NOTES : A donut that looks and tastes like a deep-fried donut, but baked! They're fluffy because they're raised (thank you yeast), but not greasy because they're baked. Curious? Don't over-bake the donuts, though, the texture is better when they're white on the outside but baked through on the inside. * Exported from MasterCook * Donuts, Baked Recipe By :Zojirushi Serving Size : 14 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 1/2 Tablespoons butter -- cut into 1/2" cubes 2/3 cup milk -- warm to 75F 1 large egg -- beaten 2 1/2 cups all-purpose flour -- plus extra for dusting 1/3 cup sugar 1/2 teaspoon salt 1/8 teaspoon nutmeg 1 teaspoon active dry yeast Coating 1/3 cup butter 2/3 cup sugar 1 1/2 teaspoons cinnamon Measurements are for a 1-lb bread machine and make 14 donuts and holes which are baked on a single pan. Recipe can be multiplied by 1.5 or 2 if your machine can handle it, but you'll have to bake them on two sheets and baking time will increase. You will need one or two baking pans, 14 1/2" x 11" x 2", a 3" donut or biscuit cutter and a spray bottle with water. Add the ingredients to bread machine pan in appropriate order and run the dough cycle. Push down flour on the walls of the pan after initial mixing, if necessary. When the cycle ends, remove dough to a lightly dusted board and roll into a 1/3" thick sheet. Cut out 14 donuts. If using a biscuit cutter, cut 1 1/2" hole in the center of each round. Place the donuts and holes on a rimmed baking sheet (at least 2" deep) lined with parchment paper. Leave enough room around donuts for them to double in size. Lightly spray with water and allow to rise at 86 - 95F for 30 minutes or until doubled. Spray often to keep dough moist. Preheat oven to 400F. Lightly spray water on donuts one more time and place pan on center rack. Reduce heat to 250F and bake for 15 minutes, without allow donuts to color. If baking more than one pan, place the second pan on the bottom rack and bake for about 23 minutes. Add 2 - 3 minutes of baking time if underbaked, but the texture is better if the donuts do not brown. Baking times may vary. Remove from oven and let donuts rest for 5 minutes. While donuts are resting, mix sugar and cinnamon in a large bowl. In a separate bowl, melt butter for coating. Dip donut in melted butter and place on a rack to drain excess. Coat with cinnamon mixture. Serve hot. S(Internet address): "http://www.zojirushi.com/app/recipe/donuts-baked-not-fried" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 7g Fat (29.5% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 145mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v116.n019 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved