Date: Sun, 4 Sep 2016 08:35:10 GMT -------------- BEGIN bread-bakers.v116.n032 -------------- 001 - Reggie Dwork Subject: 1,000 Hole Crepes (Baghrir) Date: Wed, 31 Aug 2016 11:40:05 -0700 * Exported from MasterCook * Bread, 1,000 Hole Crepes (Baghrir) Recipe By :Chef Kamel Saci Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fine semolina -- (8 1/2 oz) 1/4 cup all-purpose flour -- (1 oz) 1 teaspoon active dry yeast 1/2 teaspoon kosher salt 4 1/2 teaspoons baking powder melted butter -- for serving honey -- for serving Unlike French crepes, these chewy, yeasted crepes are cooked only on one side until bubbles set on the surface, giving them the mottled appearance from which they take their name. Chef Kamel Saci serves these crepes spread out on a platter with bowls of warm butter and honey for drizzling. Makes 10 crepes Active: 50 min Total: 3 hr In a blender, combine the semolina with the flour, yeast, salt, and 1 3/4C warm water and blend on the lowest speed for 6 min (the longest blending time allows the semolina to become finely ground so it thickens the crepe batter). Add the baking powder and continue blending for 4 min more. Pour the crepe batter into a med bowl, cover with a kitchen towel,and let stand at room temp until foamy, about 2 hrs. Heat the oven to 180F and line a baking sheet with a towel. Heat an 8" nonstick skillet over med for 2 min. Whisk the crepe batter to ensure it is well mixed and pour 1/3C of the batter into the skillet. Cook the crepe, undisturbed, until holes set on the surface and the crepe has no more wet spots, 3-4 min. Transfer the crepe to a baking sheet and keep warm in the oven while you cook more crepes with the remaining batter. When ready to serve, arrange the crepes on a serving platter and serve hot, drizzled with melted butter and warmed honey. Source: "Saveur Magazine, Dec. 2015" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; trace Fat (2.7% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 314mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n032.2 --------------- From: maybelle Subject: Bread Machine French Honey Bread Date: Mon, 22 Aug 2016 13:20:06 -0700 Here's a bread recipe I've made throughout the years. French Honey Bread 1 1/8 cups water 1 tablespoon olive oil 1 tablespoon honey 3/4 teaspoon salt 1 teaspoon sugar 3 cups bread flour 2 teaspoons yeast Add all the ingredients to the bread machine pan following manufacturer's directions. Makes a 1 1/2 pound loaf. Source: The Bread Machine Cookbook -- Kindness is the language which the deaf can hear and the blind can see. Mark Twain found at Wikiquote under the Creative Commons 3.0 license. --------------- MESSAGE bread-bakers.v116.n032.3 --------------- From: Reggie Dwork Subject: Fig and Gorgonzola Swirl Loaf Date: Thu, 25 Aug 2016 20:59:41 -0700 * Exported from MasterCook * Bread, Fig and Gorgonzola Swirl Loaf Recipe By :Judith Fertig Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breakfast Desserts Fruit Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 6 1/2 cups bread flour -- or unbleached all-purpose flour 1 1/2 tablespoons kosher salt 3 cups lukewarm water -- (about 100F) For the Bread: 1/2 cup fig preserves 1/2 cup crumbled gorgonzola cheese -- or other blue cheese 2 cups hot water For snack breads, appetizers or accompaniments to soup and salad, this loaf, with its interior swirl of savory filling, is a great recipe to customize. And it's easy: Roll or pat out the dough, spread it with your choice of filling, roll up and bake. Because the filling oozes out and can burn on the hot baking stone, bake this loaf on a baking sheet lined with parchment paper. Makes enough dough for bread, rolls, pizza or flatbread to serve 12-16 Bread recipe part makes 1 large loaf to serve 4-6. Dough Tip: Combining 1 1/2C hot with 1 1/2C cold water will result in lukewarm water of approx 100F. Add the yeast and salt to the flour. Stir together with a wooden spoon or whisk. Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl until the dough forms a lumpy, sticky mass. Cover the bowl with plastic wrap and let rise at room temp (72F) in a draft-free place for 2 hours or until the dough has risen nearly to the top of the bowl and has a sponge-like appearance. Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 9 days before baking. For the Bread: Place dough on a floured surface and dust very lightly with flour. Flour your hands and the rolling pin, if using. Working the dough as little as possible and adding flour as necessary, pat or roll out the dough into a 10x9" rectangle. Spread fig preserves over the dough, leaving a 1" perimeter. Sprinkle Gorgonzola over the preserves. Starting with a long end,roll up the dough into a cylinder. If the dough begins to stick to the surface, use a dough scraper to push flour under the dough and scrape it up. Gently press and squeeze as you're rolling, to form the dough into a solid cylinder. Pinch the ends and long seam closed. Lightly flour any sticky places in the dough. The dough should feel soft and smooth all over, and not at all sticky.. Using the cutting board or two metal spatulas, transfer the loaf to the prepared baking sheet, seam side down. Cover with a towel and let rest at room temp for 40 min. About 30 min before baking, place the broiler pan on the lower shelf and the baking stone in the middle shelf of the oven. Preheat to 450F. Using a serrated knife, make five evenly spaced diagonal slashes, about 1/2" across the top of the loaf, exposing the moist dough under the surface. Using an oven mitt, carefully pull the middle rack of the oven out several inches. Place the baking sheet on the hot stone. Push the middle rack back in place. Pull the lower rack out, pour the hot water into the broiler pan and push the lower rack back in place. Close the oven door immediately so the steam will envelop the oven. Bake for 25-27 min or until the crust is dark brown and an instant-read thermometer inserted in the center of the loaf registers at least 190F. Remove from pan and transfer to wire rack to cool. Bread Variations: Spanish Quince and Manchego Swirl Loaf: Substitute 1/2C quince preserves or paste for the fig preserves and 1/2C freshly grated Manchego or Parmesan cheese for the Gorgonzola. Garlic Herb Cream Cheese and Roasted Red Pepper Swirl Loaf: Substitute 1/2C softened garlic and herb-flavored cream cheese for the fig preserves and 1/2C chopped roasted red peppers for the Gorgonola. Source: "200 Fast & Easy Artisan Breads" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 2g Fat (6.9% calories from fat); 7g Protein; 50g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 580mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n032.4 --------------- From: Reggie Dwork Subject: Great Plains Granola Bread Date: Sun, 28 Aug 2016 18:58:12 -0700 * Exported from MasterCook * Bread, Great Plains Granola Recipe By :Judith Fertig Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breakfast Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Granola Dough: 4 1/2 cups bread flour -- or unbleached all-purpose flour 2 cups ground granola 2 tablespoons instant yeast -- or bread machine yeast 1 1/2 tablespoons kosher salt 2 teaspoons ground cinnamon -- or apple pie spice 3 cups lukewarm water -- (about 100F) For the Bread: 2 cups hot water -- for pan on shelf of oven for steam I like this bread baked in a pan so that it's easy to slice, toast, and slather with any spread you prefer. Its mellow, slightly spicy flavor is a result of all the goodies in the granula you grind and use to make the dough. Make enough dough for1 large loave of bread to serve 4-6. Choose your favorite granola, then grind it into a coarse flour for this dough. Tip: About 2 1/2C prepared granola will grind in the food processor to 2C granola "flour". The dried fruit and nuts might still be in larger pieces, but that will add to the texture of the loaf. Measure one at a time spoon the flour and granola into a measuring cup, level with a knife then dump into a (16C) mixing bowl. Combine well. Mix. Add the yeast, salt and cinnamon to the flour mixture. Stir together with a wooden spoon or dough whisk. Rise. Cover the bowl with plastic wrap and let rise at room temp (72F/22C) in a draft-free place for 2 hrs or until the dough has risen nearly to the top of the bowl and has a sponge-like appearance. Use the dough right away or refrigerate. Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 3 days before baking. For the Bread: Place the dough on a floured surface and dust very lightly with flour. Divide it in half with a serrated knife or dough scraper. Flour your hands. Working the dough as little as possible and adding flour as necessary, form each portion into an 8" cylinder. Smooth the dough with your hands to form a soft, non-sticky skin. Pinch any seams together. Lightly flour any sticky places on the dough. The dough should feel soft and smooth all over not sticky. Place each cylinder in a prepared loaf pan. Cover with a towel and let rest at room temp for 40 min. About 30 min before baking, place a broiler pan on the lower shelf and the baking stone on the middle shelf of the oven. Preheat to 400F/200C. Using an oven mitt, carefully pull the middle rack of the oven out several inches. Place the loaf pans at least 3" apart on the hot stone. Push the middle rack back in place. Pull the lower rack out, pour hot water into the broiler pan and push the lower rack back in place. Close the oven door immediately so the steam will envelop the oven. Bake for 27-30 min or until the crust is a medium dark brown and an instant-read thermometer inserted in the center of the loaves registers at least 190F/90C. Transfer to a wire rack to cool in pans for 10 min. Remove bread from pans and let cool completely on rack. Source: "200 Fast & Easy Artisan Breads" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 5g Fat (19.8% calories from fat); 7g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fat. --------------- END bread-bakers.v116.n032 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved