Date: Sun, 31 Jul 2016 06:12:46 GMT -------------- BEGIN bread-bakers.v116.n027 -------------- 001 - Reggie Dwork Subject: Honey Whole Wheat Bread Date: Sat, 16 Jul 2016 12:49:29 -0700 * Exported from MasterCook * Bread, Honey Whole Wheat Recipe By :Beth Hensperger Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast -- (2 pkgs) pinch sugar -- or honey 1 cup warm water -- (105-115F) 1 cup warm milk -- (105-115F) 1/2 cup honey 3 tablespoons unsalted butter 2 1/2 cups whole wheat flour 1 tablespoon salt 1 egg 3 1/2 cups unbleached all-purpose flour -- to 4C, or bread flour This is the loaf you've been looking for - nutty, slightly sweet, crusty whole wheat bread. It uses 40% whole grain flour and is made in a heavy duty mixer for easier handling of the dough. Yield: Two 9x5" loaves Combine yeast and sugar in water in a small bowl and let stand until foamy, about 10 min. Combine milk, honey, and butter in a small bowl. Combine whole wheat flour and salt in bowl with the paddle attachment. Add milk mixture, egg and yeast mixture. Beat at medium speed for 3 min, or until smooth. Add unbleached flour 1/2C at a time until a soft dough is formed. This bread can be made by hand, if you prefer. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5-7 min, adding flour 1T at a time as necessary. Dough will retain a slightly sticky quality. Place in a greased bowl, turn once to grease top and cover with plastic wrap. Let rise in a warm place until doubled, 1 to 1 1/2 hrs. Gently deflate dough. Turn out onto a lightly floured surface and divide into 2 equal portions. Form into oblong loaves and place in greased 9x5" pans. Cover loosely with plastic wrap and let rise until level with tops of pans, about 30 min. Place in a preheated 375F oven and bake 35-40 min. or until crusty and golden. Turn out of pans to cool on a rack before slicing. Source: "Breads Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 2g Fat (13.8% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 221mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve with softened fresh cream cheese mixed with chopped dried apricots, a few golden raisins and chopped toasted almonds. --------------- MESSAGE bread-bakers.v116.n027.2 --------------- From: Reggie Dwork Subject: Country Bread With Golden Raisins And Walnuts Date: Sat, 16 Jul 2016 13:04:06 -0700 * Exported from MasterCook * Bread, Country Bread With Golden Raisins And Walnuts Recipe By :Beth Hensperger Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Grains Low Fat Nuts Posted Sandwiches Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons active dry yeast -- (1 1/2 pkgs) pinch sugar 2 1/2 cups warm water -- (110-115F) 2 tablespoons walnut oil 1 tablespoon salt 1/4 cup rye flour 1/4 cup bran 1/4 cup whole wheat flour 1/2 cup golden raisins 1/2 cup coarsely chopped lightly toasted walnuts -- or raw 4 cups unbleached all-purpose flour -- or bread flour, to 4 1/2C cornmeal -- for sprinkling Serves 20-24 Add unbleached flour 1/2C at a time until a soft dough is formed. Turn out onto a lightly floured surfaced and knead to form a soft, springy dough, about 5 min, adding flour 1T at a time as necessary. The dough will retain a slight stickiness due to the whole grains. Place in a greased bowl, turning to coat top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 hrs. Gently deflate dough. Turn out onto a lightly floured surface and shape into a round by kneading and pulling ends lightly together on the bottom to create surface tension. Sprinkle cloche dish with yellow or white cornmeal. Place dough in dish, seam side down, Move dough around to cover entire bottom part of the sides with cornmeal. It is okay to haved extra cornmeal left in pan. Slash top with serrated knife. This will allow steam to escape and give dough room to expand. Cover with cloche dome and let rest 20 min, no more. Before placing in oven rinse inside of cloche dome with water. Drain off excess drips. A bit of water dripping does not matter. Place dome on dish and place in center of a preheated 450F oven. After 10 min, lower oven to 400F and set a timer for 20 min. After 20 min remove dome and allow loaf to brown thoroughly, about 15 min longer. Remove loaf to cool on a rack before serving. Note: To clean cloche, tap out excess cornmeal after dish has cooled completely. With a dry brussh, scrub off any bits of dried dough stuck to clay. Wash out with plain water only, as any soap will be absorbed into porous texture of clay, giving bread a soapy taste. Source: "Breads Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 3g Fat (20.9% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat. --------------- MESSAGE bread-bakers.v116.n027.3 --------------- From: Reggie Dwork Subject: Cracked Wheat Bread Date: Sat, 16 Jul 2016 13:48:20 -0700 * Exported from MasterCook * Bread, Cracked Wheat Recipe By :Beth Hensperger Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups boiling water 1/4 cup bulgur -- or cracked wheat 1 1/2 tablespoons active dry yeast -- (1 1/2 pkgs) pinch sugar 1/4 cup warm water -- (105-115F) 1/4 cup warm buttermilk -- (105-115F) 1/4 cup molasses 1 tablespoon honey 4 tablespoons unsalted butter -- cut into pieces 1 tablespoon salt 1/4 cup raw sesame seeds 2 cups whole wheat flour 2 1/2 cups unbleached all-purpose flour -- to 3C, or bread flour 2 tablespoons melted butter -- for bushing loaves Bulgur wheat can be used interchangeably with cracked wheat. This bread is high protein and very flavorful. Yield: 3 med round loaves Pour boiling water over cracked wheat in a bowl and let stand 1 hr to softened. In a small bowl, sprinkle yeast and sugar in warm water. Stir to dissolve and let stand until foamy, about 10 min. Combine buttermilk, molasses, honey and butter in a small bowl. In large bowl, combine salt, sesame seeds, and whole wheat flour. Add milk and yeast mixtures and beat with a whisk until smooth, about 3 min. Drain cracked wheat and add. Add unbleached flour 1/2C at a time until a soft dough forms, using a wooden spoon. Turn dough out onto a floured surface and knead until soft and springy to the touch, about 5 min, adding flour 1T at a time as necessary. The dough will remain quite tacky. Place dough in a greased bowl, turn to grease top, and cover with plastic wrap. Let rise in a warm area until doubled, about 1 hr and 15 min. Gently deflate dough, turn out onto a lightly floured surfce, divide into 3 potions, and shape into round or oblongloaves Place on a greased or parchment lined baking sheet. Brush tops with melted butter and cover loosely with melted butter and cover loosely with plastic wrap. Let sit until doubled in bulk, about 30 min. Brush tops again with melted butter. Bake in a preheated 350F oven for 35 - 40 min, or until brown. Cool on racks. Source: "Breads Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 4g Fat (25.5% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 283mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n027.4 --------------- From: Reggie Dwork Subject: Dijon Rye Bread Date: Sat, 16 Jul 2016 14:19:19 -0700 * Exported from MasterCook * Bread, Dijon Rye Recipe By :Beth Hensperger Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast -- (2 pkgs) pinch sugar 1 1/2 cups warm water -- (105-115F) 1/4 cup vegetable oil 1/4 cup molasses 2/3 cup Dijon mustard 1 tablespoon salt 1 tablespoon caraway seeds -- ground in a spice mill or food prcessor 1/2 cup bran 1 cup rye flour 3 1/2 cups unbleached all-purpose flour -- to 4C, or bread flour Mustard Glaze: 1 teaspoon Dijon mustard -- 1/2" cubes 1 tablespoon molasses 2 tablespoons hot water Dijon mustard is made from ground mustard seeds, white wine, vinegar, and spices. It is an excellent seasoning and shows up in the most unlikely places - as in this rye bread. This bread can be made with grainy mustard, which has its hull left on, giving a stronger, more piquant flavor. Yield: Ten 4 1/2 x 2 1/2" loaves Sprinkle yeast and sugar over 1/2C warm water in a small bowl and stir until dissolved. Let stand until foamy, about 10 min. Combine remaining 1C water, oil, molasses, mustard and yeast mixture in large mixing bowl. Add salt, seeds, bran and rye flour. Beat hard with a whisk until smooth, about 3 min. Add unbleached flour 1/2C at a time with a wooden spoon to make a smooth and silky-textured dough. Take care not to add more flour than required, as this is a heavy, dense dough. Turn out onto a lightly floured surface and knead until smooth, about 5-7 min, adding flour 1T at a time as necessary. The dough will be a bit sticky. Place in a greased bowl, turn once to grease top, cover with plastic wrap, and let rise in a warm place until doubled about 1- 1 1/2 hrs. Gently deflate dough, turn out onto a lightly floured surface, and divide into 10 equal portions. Form 10 mini oval-shaped loaves and place in greased mini bread pans. Cover loosely with plastic wrap and let rise until doubled about 30 min. Mix ingredients for mustard glaze and brush it on tops of loaves. Bake in a preheated 375F oven 25-30 min, or until crusty and brown. Remove bread from pans and transfer to racks to cool completely before slicing. Source: "Breads Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 299 Calories; 7g Fat (21.0% calories from fat); 8g Protein; 53g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 854mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve individual loaves of Dijon Rye with cold roast chicken and an endive salad. --------------- MESSAGE bread-bakers.v116.n027.5 --------------- From: Reggie Dwork Subject: Welsh Clay Pot Loaves Date: Sun, 17 Jul 2016 11:14:47 -0700 * Exported from MasterCook * Bread, Welsh Clay Pot Loaves Recipe By :Christine Ingram and Jennie Shapter Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat bread flour -- (115g/40oz) 3 cups unbleached white bread flour -- (350g/12oz) 1 1/2 teaspoons salt -- (7.5ml) 1/2 ounce yeast -- (15g) 2/3 cup lukewarm milk -- (130g/1/4pint) 4 tablespoons butter -- melted (50g/2oz) 1 tablespoon chopped fresh chives -- (15ml) 1 tablespoon chopped fresh parsley -- (15ml) 1 teaspoon chopped fresh sage -- (15ml) 1 clove garlic -- crushed beaten egg -- for glazing fennel seeds -- for sprinkling, optional British This bread is flavored with chive, sage, parsley and garlic. You can use any selection of your favorite herbs. For even more flavor, try adding a little grated raw onion and grated cheese to the dough. Makes 2 loaves Cooks Tip: To prepare and seal new clay flower pots, clean them thoroughly, oil them inside and outside and bake them three or four times. Preheat the oven to about 400F/200C and bake for 30-40 min. Try to do this while you are baking other foods. Lightly grease 2 clean clay flower pots, about 4 1/2" high. Sift the flours and salt together into a large bowl and make a well in the center. Bend the yeast with a little of the milk until smooth then stir in the remaining milk. Pour the yeast liquid into the center of the flour and sprinkle over a little of the flour from around the edge. Cover the bowl and leave in a warm place for 15 min. Add the water melted butter, herbs and garlic to the flour mixture and blend together to form a dough. Turn out on to a lightly floured surface and knead for about 10 min until the dough is smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and leave in a wrm place for 1 1/4 - 1 1/2 hrs, or until doubled in bulk. Turn the dough out onto a lightly floured surface and punch down. Divide in two. Shape and fit into the prepared flower pots. They should about half fill the pot. Cover with oiled clear plastic wrap and leave to rise for 30-45 min, in a warm place, or until the dough is 1" (2cm)from the top of the pots. Meanwhile, preheat the oven to 400F/200C. Brush tops with beaten egg and sprinkle with fennel seeds, if using. Bake for 35-40 min or until golden. Turn out onto a wire rack to cool. Source: "The Best-Ever Book Of Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 5g Fat (22.4% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 314mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. --------------- MESSAGE bread-bakers.v116.n027.6 --------------- From: Reggie Dwork Subject: Thyme Bread Date: Wed, 27 Jul 2016 10:16:54 -0700 * Exported from MasterCook * Bread, Thyme Khubs Zatar Recipe By :Jeffrey Alford and Naomi Duguid Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 teaspoons active dry yeast 2 1/2 cups warm water 5 cups unbleached all-purpose flour -- to 6C 2 teaspoons salt Topping: 1/4 cup olive oil -- to 1/3C 1/2 cup Thyme And Sesame Blend -- See Thyme and Sesame Blend recipe Syria, Lebanon, Israel and Egypt Makes 16 thin supple breads, about 8" in diameter. There are many different versions of zatar bread. Most of those are chewy, pita-styled breads. Sometimes the topping, especially in Lebanese-style zatar breads, is made of a blened thivk paaste of atar and olive oi. However, the authors prefer the atar lightly sprinkled on, although this is a less common version of the bread - paperthin and soft. In a bread bowl, dissolve the yeast in the warm water. Add 2-3C of flour, a cup at a time, stirring constantly in the same direction with a wooden spoon until a thick batter begins to form. Then stir 100 times in the same direction about 1 min, to help activate the yeast. Let rest for 10 min. Sprinkle on the salt. Continue to stir in flour until the dough is too stiff to stir. Turn out onto a bread board and knead for 5-7 min, until the dough is smooth and elastic. Wipe out and lightly oil the bread bowl. Return the dough to the bowl and allow to rise until doubled in volume, approximately 1 hour. Punch down the dough. Turn out onto a lightly floured surface, and divide into 16 equal pieces. Flatten each piece between floured palms. On a well-floured surface, begin rolling out the paperthin breads, keeping the remaining dough covered. Work with 2 pieces of dough at a time, rolling out each one as far as it can be easily rolled and then switching to the other. Continue rolling it until each round of dough is 7-9" in diameter. Punch down the dough. Turn out onto a lightly floured surface, and divide into 16 equal pieces. Once the reads are rolled out. brush each one with 1 tsp olive oil and spinkle with 1 generous tsp thyme bend. Preheat the broiler and place the broiler rack approximately 3" from the heat source. Heat two lightly oiled cast iron skillets or griddles over high heat. If using a gas stove, you will be able to work with two burners only, raising and lowering the heat as you need. If working with an electric stove, you will need to work with all four burners; turn two onto low heat. (Note: Use the back burners for the high heat and the front burners for low, so you can avoid having to reach over the high heat and the front burners for low, so you can avoid having to reach over a very hot burner each time you transfer the skillets and breads to low heat. When the skillets are hot, if using a gas stove, turn the heat as low as possible just before you place each bread in a skillet, if using an electric stove, move the skillets to the low heat burners just before you place the breads in the skillets. The dough will be very thin and quite flimsy, so work carefully when placing the breads in the skillets. Cook for 2 min over low heat. Then quickly place both skillets underneath the broiler, and broil for 1 min. Transfer the breads to a rack to cool briefly. Place the skillets back on the stove over high heat, and continue shaping and baking the breads. Between batches, rub each skillet with a lightly oiled paper towel or cotton cloth. Wrap in a towel to keep soft. Serve warm or at room temp. Source: "Flatbreads & Flavors" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 5g Fat (23.7% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 403mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat. Serving Ideas : Serve alone or with soup and salad for a light meal or as a light snack or party food. --------------- MESSAGE bread-bakers.v116.n027.7 --------------- From: Reggie Dwork Subject: Thyme And Sesame Blend Date: Wed, 27 Jul 2016 10:29:36 -0700 Thyme And Sesame Blend is an ingredient in the Thyme Bread. * Exported from MasterCook * Thyme And Sesame Blend Recipe By :Jeffrey Alford and Naomi Duguid Serving Size : 0 Preparation Time :0:00 Categories : Condiments/Pickles/Relishes Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sesame seeds 2 tablespoons dried thyme leaves -- or 3 T fresh 1/2 teaspoon salt 1/2 teaspoon ground sumac -- to taste, Note 1 Lebanon and Israel Note 1: Sumac is sold in Middle Eastern groceries, this reddish spice (it looks like chili powder) is made from dried sumac berries, ground up. It gives a pleasant acid taste to spice bends and other dishes. Lemon juice can sometimes be substituted. Makes approximately 1/4C herb blend. Zatar is an Arabic word for thyme and, somewhat confusingly, is also the name of this dukka, or herb blend, from the Eastern Mediterranean. Spice merchants in the Jewish Market (Menachne Yehuda) in Jerusalem and in Tel Aviv's Carmel market will sell it; you can also find it in specialty import stores in North America, but, as with most spice and herb mixtures, it's better to make you own. If you are serving zatar as a condiment or as part of a mezze course, place several small bowls on the table so guests have it within easy reach. You can also, as with other dukkas, put out small bowls of good olive oil: First dip your bread in the oil, then touch it to the zatar before each mouthful. Zatar is also used as a topping for breads. Place a small skillet on med-high heat. Add the sesame seeds and toast, stirring constantly, until they start to change color and give off a slight roasted grain aroma. Remove from the heat, stirring, then transfer to a bowl and set aside. Grind the thyme leaves to a coarse powder in a spice or coffee grinder or a mortar. Add the sesame seeds and salt, and grind to a powder. Add the sumac. Store in a tightly sealed spice jar or other glass container. Note: This recipe can also be made using hyssop rather than thyme, but we find it more bitter-tasting and less aromatic than thyme-based zatara. Source: "Flatbreads & Flavors" Yield: "1/4 cup" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 10g Fat (61.1% calories from fat); 4g Protein; 10g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1073mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat. --------------- MESSAGE bread-bakers.v116.n027.8 --------------- From: Reggie Dwork Subject: Moroccan Ksra, bread machine version Date: Sat, 30 Jul 2016 22:16:34 -0700 This is the bread machine version of last week's ksra bread. It's roughly 1.5 times bigger and bakes nicely in our horizontal tray Zo (BB-PAC20). * Exported from MasterCook * Bread, Moroccan Ksra, Bread Machine _RT_ Recipe By :Jennie Shapter Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread Machine Fatfree Hand Made Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water -- 314 ml 3 3/8 cups unbleached white bread flour -- 405 g 1 1/8 cups semolina flour -- 189 g 1 1/2 teaspoons anise seed 2 1/4 teaspoons salt 3/4 teaspoon granulated sugar 1 1/2 teaspoons rapid rise active dry yeast Morocco This bread is **wonderful**!! This is a bread machine version of the Moroccan Ksra flatbread. It's very similar to the oven-baked version. Pour the water into the bread machine pan. Add the sugar and salt and stir to dissolve. Add the flour, semolina and aniseed, covering the water. Make an indentation in the flour; add the yeast. Set the machine to the basic bread setting; use light crust setting if available. Variation: Replace up to half the white bread flour with whole wheat bread flour for a nuttier flavor. Source: "Bread Machine Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 1g Fat (4.0% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 241mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n027 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved