Date: Sat, 20 Aug 2016 06:57:03 GMT -------------- BEGIN bread-bakers.v116.n030 -------------- 001 - Reggie Dwork Subject: True Grits Bread Date: Sun, 14 Aug 2016 00:57:43 -0700 * Exported from MasterCook * Bread, True Grits Recipe By :Susan Jane Cheney Serving Size : 28 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups water 1/2 cup corn grits 1/4 teaspoon active dry yeast 6 cups whole wheat bread flour -- or bread flour, to 6 1/2C 2 teaspoons sea salt 2 tablespoons corn oil -- or other vegetable oil Bolster your fortitude with this slighty sweet and chewy bread. You may substitute another kind of grits - soy, rice or barley - for corn grits. Prep: About 2 1/2 hrs to cook and cool the grits and prepare the sponge and dough: Rise: 5 hrs Bake: 40-50 min Yield: 2 loaves. In a med saucepan, bring 1 1/2C of the water to a boil. Slowly sprinkle the grits into the boiling water, stirring constantly. Reduce the heat to low, cover tightly, and cook 5 min, until the grits have thickened. Turn off the heat and leave the pot covered until the gits have cooled to lukewarm. Heat 1/4C of the water and cool it to lukewarm. Add the yeast and a teaspoon of the flour, cover, and set it in a warm spot to proof. Combine the proofed yeast with the remaining 1 1/2c water in a lg bowl. Cover and set it in a draft-free spot for about 2 hrs, or until a sponge develops. Stir the cooled grits salt, and oil into the sponge. Gradallystir in enough of the remaining flour to form a dough. Turn the dough out onto a lightly floured surface and cover it for several minutes. Knead the dough until smooth and elastic, adding more flour as necessary to keep it from sticking. This dough tends to be tacky and requires somewhat gentle kneading. Form the dough into a ball and place it in a lightly greased bowl. Cover and set it aside for about 2 hrs, or until the dough has risen and does not spring back when pressed. Turn the dough out and knead it briefly. Return it to the bowl for a second rise. Shape and pan the dough. Cover the loaves and set them aside to rise for about 1 hour, or until the dough rebounds slowly when pressed. Turn the dough out and knead it briefly. Return it to the bowl for a second rise. Shape and pan the dough. Cover the loaves and set them aside to rise for about an hour, or until the dough rebounds slowly when pressed. Slash the tops of the loaves. Brush the tops lightly with oil. Bake at 400F for 20 min, then lower the heat to 350F and bake for 20-30 min longer, or until the loaves are brown, habe firm sides, and sound distinctly hollow when removed from the pans and tapped on the bottom. Cool the bread thoroughly before slicing or storing it. Source: "Breadtime Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 1g Fat (11.0% calories from fat); 4g Protein; 24g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v116.n030.2 --------------- From: Reggie Dwork Subject: Yeasted Cornbread Date: Sun, 14 Aug 2016 17:25:15 -0700 * Exported from MasterCook * Cornbread, Yeasted Recipe By :Susan Jane Cheney Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1 1/2 teaspoons active dry yeast 1 cup whole wheat bread flour 1 cup milk -- or unsweetened soymilk, scalded 2 tablespoons maple syrup 1/2 teaspoon sea salt 2 tablespoons sesame oil -- corn or other vegetable oil 1 egg 1 cup cornmeal 1/4 cup whole wheat pastry flour This yeasted cornbread has a different texture than its chemically leavened cousins and it keeps better. Notes: Omit the bowl rise if you are short on time. The egg is optional; substitute 2-4T of additional liquid. Prep Time: 15-20 min Rising: 2 hrs Bake: 30 min Yield: one 8" square or 9" round bread Heat the water and cool it to lukewarm. Add the yeast and a teaspoon of the bread flour, cover, and set it in a warm spot to proof. In a med-sized bowl, combine the hot milk, syrup, salt and oil; set it aside until lukewarm. Beat in the egg. Sift together the cornmeal and bread and pastry flours. Add the proofed yeast to the milk mixture and stir well. Vigorously stir in the dry mixture. Cover and set it in a draft-free spot for about an hour, or until a sponge develops. Grease an 8" square or 9" round pan. Stir down the sponge and spread it evenly in the pan. Cover it for about 45 min, until the batter rises in the pan. Preheat the oven to 350F. Bake the bread for 30 min, or until it has browned and a tester inserted in the center comes out clean. Serve the cornbread warm or at room temp. Source: "Breadtime Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 6g Fat (24.5% calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Serving Ideas : Serve it with chili or soups. --------------- MESSAGE bread-bakers.v116.n030.3 --------------- From: Reggie Dwork Subject: Spiced Honey Bread Date: Sun, 14 Aug 2016 16:12:09 -0700 * Exported from MasterCook * Bread, Spiced Honey Recipe By :Susan Jane Cheney Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breakfast Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/2 tss active dry yeast 5 1/2 cups whole wheat bread flour -- to 6C 1/4 cup sesame oil -- or wasnut or other oil 1/4 cup honey 1 egg 1 tablespoon ground coriander 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 2 teaspoons sea salt 1 1/2 cups milk -- or unsweetened soy milk, scalded and cooled to lukewarm This light, spicy fragrant bread is festive for holidays but appealing all year round. This dough makes delicious English Muffins also. Prep: 1 hr for sponge and dough Rising: 5 hrs Bake: 40-50 min Yield: 2 round loaves Heat the water and cool it to lukewarm. Add the yeast and a teaspoon of flour, cover, and set it in a warm spot to proof. Stir in 1/2C flour, cover, and set it in a draft-free spot for about 30 min, or until a sponge deveops. In a large bowl, whisk together the sponge, oil, honey, egg, spice, salt, and milk. Gradually stir in enough of the remainig flour to form a dough. Turn the dough out onto a lightly floured surface and cover it for several minutes. Knead the dough until smooth and elastic, adding flour as necesary to keep it from sticking. Form the dough into a ball and place it in a lightly greased bowl. Cover and set it aside for about 2 hours, until the dough and risen and does not spring back when pressed. Turn the dough out and knead it briefly. Return it to the bowl for a second rise. Shape two round loaves and put them in lightly greased pans or on a baking sheet lined with baking parchment. Cover the loaves and set them aside to rise for about an hour, or until the dough rebounds slowly when pressed. Slash the tops of the loaves, and brush them with an egg wash if you wish. Bake at 400F for 20 min, then lower the heat to 350F, and bake for 20-30 min longer until the loaves are brown, have firm sides and sound distinctly hollow when removed from the pans taped on the bottom. Cool the bread thoroughly before slicing or storing it. Source: "Breadtime Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 5g Fat (20.4% calories from fat); 7g Protein; 40g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 252mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : For breakfast, try it toasted and with a spread. --------------- MESSAGE bread-bakers.v116.n030.4 --------------- From: Reggie Dwork Subject: Carrot Bread #2 Date: Sun, 14 Aug 2016 18:18:31 -0700 * Exported from MasterCook * Bread, Carrot #2 Recipe By :Jim Lahey with Rick Flaste Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 400 grams bread flour -- (3C) 8 grams salt -- (1 1/4 tsp) 1 gram instant yeast -- (or other active dry yeast) 350 grams freshly squeezed carrot juice -- (1/4 tsp) 100 grams currants -- (1 1/2C) 85 grams coarsely chopped walnuts -- (3/4C) flour -- additional for dusting 8 grams cumin seeds -- (1 T) One of my earliest efforts when experimenting with using juices was to enrich my basic dough with carrot juice. It excited me to realize that a carrot bread - or for that matter, any bread made with juice - didn't seem to exist anywhere else. The pale yellow result was beautiful, and the gentle carrot flavor was enhanced by what seemed to be a whiff of chocolate, somehow produced by the combination of carrot and currants. It was a sophisticated bread that I knew people would devour and enjoy. Yield: One 10" round loaf; 1 1/4 lbs In a med bowl, stir together the flour, salt, and yeast. Add the carrot juice and, using a wooden spoon or your hands, mix until you have a wet, sticky dough, about 30 seconds. If its not really sticky to the touch, add another tablespoon or two of water. Add the currants and walnuts and mix until incorporated. Cover the bowl and let sit until the surface is dotted with bubbles and the dough is more than doubled in size, 12-18 hrs. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lighty floured hands or a bowl scraper, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round. Place a tea towel on your work surface. Generously dust it with flour and sprinkle on the cumin seeds. Gently place the dough on a towel, seam side down. If the dough is tacky, dust the top lightly with flour. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1-2 hrs. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 min. Half an hour before the end of the second rise, preheat the oven to 450F with a rack in the lower third, and place a covered 4 1/2 - 5 1/2 qt heavy pot in the center of the rack. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. (Use caution-the pot will be very hot). Cover the pot and bake for 25 min. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15-20 min more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Source: "My Bread: The Revolutionary No-Work, No-Knead Method" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 6g Fat (20.9% calories from fat); 8g Protein; 41g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 323mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat. --------------- MESSAGE bread-bakers.v116.n030.5 --------------- From: Reggie Dwork Subject: Apple Bread #1 Date: Mon, 15 Aug 2016 19:45:54 -0700 Now is a very good time to get the apples for this bread. * Exported from MasterCook * Bread, Apple #1 Recipe By :Jim Lahey with Rick Flaste Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fatfree Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 280 grams bread flour -- (2C + 2 T) 20 grams whole wheat flour -- (2 T) 65 grams Granny Smith apples -- or Golden Delicious, peeled and cooled (1/4" cubes) (about /4C) 65 grams dried apple slices -- chopped into 1/4" pieces (about 3/4C) 4 grams salt -- (3/4 tsp) 1 gram instant yeast -- or other active dry yeast, (1/4 t) 250 grams freshly squeezed apple juice -- or unfiltered cider or apple juice, (1C) wheat bran -- for dusting 1 thin apple slice -- cut horizontally from the middle of an apple, seeds removed additional flour -- for dusting I've used apples in two ways for this unusual loaf - fresh and dehydrated. The dried apples become almost like an apple spread when cooked, like apple butter. The fresh chunks are more recognizable as the fruit, but less intense, like steamed apples. This bread is slightly moister than most of the other variations on the basic loaf. Yield: One 10" loaf; 1 1/4 lbs. In a medium bowl, stir together the flours, fresh and dried apples, salt, and yeast. Add the apple juice and, using a wooden spoon or your hand, mix until you have a wet sticky dough, about 30 seconds. Cover the bowl and let sit at room temp until the surface is dotted with bubbles and the dough is more than doubled in size, 12-18 hours. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round. Place a tea towel on your work surface and dust it with wheat bran. Lay a piece of parchment paper sligthly larger than the slice of apples in the middle of the cloth and place the apples on it (the parchment paper will prevent the wheat bran from sticking to the apple slices). Gently place the cloth on the towel, seam side down, centering it on the top of the apple slices. Lightly dust the top of the dough with flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm draft-free spot to rise for 1-2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger; it should hold the impression. If it springs back, let it rise for another 15 min. Half an hour before the end of the second rise, preheat the oven to 475F, with a rack in the lower third, and place a covered 4 1/2-5 1/2 qt heavy pot in the center of the rack. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot so the apple slices are on the top. Use caution - the pot will be very hot. Remove the parchment paper. Cover the pot and bake for 45 min. Remove the lid and continue baking until the bread is a medium chestnut color, about 10 min more. Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it in a rack to cool thoroughly. Source: "My Bread: The Revolutionary No-Work, No-Knead Method" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 1g Fat (4.1% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat. --------------- END bread-bakers.v116.n030 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved