Date: Mon, 12 Sep 2016 05:31:04 GMT -------------- BEGIN bread-bakers.v116.n033 -------------- 001 - Reggie Dwork Subject: Honey-Oat Bread Date: Sun, 11 Sep 2016 19:39:28 -0700 * Exported from MasterCook * Bread, Honey-Oat Recipe By :Recipe by The Green Mountain Inn in Stowe, VT Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups warm water -- (105F to 110F) 1 tablespoon active dry yeast 3/4 Cup quick-cooking oats -- plus extra for topping 1/3 cup honey 3 tablespoons vegetable oil 2 1/2 teaspoons salt 5 cups all-purpose flour -- (approx) 1 large egg -- beaten to blend Additional quick-cooking oats -- to sprinkle on top Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour. Oil two 8 1/2 x 4 1/2 x 2 1/2"loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes. Preheat oven to 350F Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store air tight at room temperature.) Makes: 2 Small Loaves Source: "Bon Appetit, Nov 2001" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 4g Fat (15.3% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 340mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve slices of this tender, slightly sweet bread with plenty of butter and honey. --------------- MESSAGE bread-bakers.v116.n033.2 --------------- From: Reggie Dwork Subject: Portuguese Sweet Bread (Pao Doce) Date: Thu, 08 Sep 2016 20:09:19 -0700 * Exported from MasterCook * Bread Portuguese Sweet (Pao Doce) Recipe By :Linda West Eckhardt and Diana Collinwood Butts Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Potatoes Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour 2 1/2 teaspoons bread machine yeast 1/3 cup granulated sugar -- plus extra to sprinkle on top 2 tablespoons instant nonfat dry milk 2 tablespoons dry mashed potato flakes 1/4 cup unsalted butter -- (1/2 stick) 1/2 teaspoon salt 1/2 teaspoon vanilla extract 3 large eggs -- 1 held for the glaze 1/2 zest and juice of lemon 3/4 cup water Portuguese Makes one 9" round coiled loaf Although traditioal Portugueses bakers bake their breads in brick ovens, we think they'd like our new age version of a very old bread. Combine all the ingredients except the egg for the glaze and the sugar for sprinkling, in the bread machine pan and process on the dough setting. Once the cycle is completed, remove the dough to a lightly floured surface and punch it down, adding additioinal flour if it seems too sticky to handle. Cover the dough and let it rest for 15 min, then form the loaf. Make a coiled loaf by rolling the dough into a 30" long rope. Spritz a 9 or 10" pie pan with cooking spray, then coil the dough into the pan beginning at the outside edge and ending in the center. Twist the rope as you lay it in the pan. Sprinkle the top of the loaf with granulated sugar and set the loaf aside to rise until nearly doubled in bulk, about 40 min. Preheat the oven to 350F. Beat the remaining egg and brush it over the loaf. Sprinkle the top with more granulated sugar and bake in the preheated oven until brown, 25-30 min. When done, carefully remove it from the oven and allow it too cool a few minutes in the baking pan. About 5 minutes later carefully remove the loaf from the baking pan and cool it completely on a wire cooling rack. Source: "Rustic European Breads from Your Bread Machine" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 8g Fat (24.6% calories from fat); 9g Protein; 44g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 154mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n033.3 --------------- From: Reggie Dwork Subject: 90 Minute Man Bread Date: Thu, 08 Sep 2016 20:12:34 -0700 * Exported from MasterCook * Bread, 90 Minute Man Recipe By :Tiffany Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water -- (105-115F) 1 Tbsp honey 2 1/4 tsp active dry yeast 2 Tbsp coconut oil -- melted 4 cups bread flour 1 1/2 tsp salt This may be the BEST and easiest sandwich bread we've ever made. If your kitchen is not warm, turn your oven to low. This is simply to warm your kitchen up a little bit (since it's cool where we live). In your mixer bowl add warm water, honey and yeast. Stir a few times until honey dissolves. Once yeast starts foaming (5 minutes or so), add flour, melted coconut oil, and salt. Using dough hook, knead for 10 minutes on low/medium low. Leave your dough ball in the bowl and cover with a towel. Let rise for 30 minutes. After the first rise, lightly flour a surface and scoop your dough ball on it. Knead your lump of dough by hand a few times, until it forms a firm ball. Cover this ball of dough with a towel. Preheat oven to 400F. If you have a pizza stone, make sure this is in the oven to warm up. Alternatively, you can use a cast iron skillet while the oven is preheating - as one reader had great luck with! (Note: We have only tested this recipe with a pizza stone.) Let rise for 30 minutes. After the second rise, place dough ball directly on pizza stone, cut two slits on the top of the dough ball and bake for 25 minutes at 400F. If you are using a loaf or cast iron skillet, the cook time may need to be increased an additional 10-15 minutes. (bread is done when the internal temp is 220F). Let cool and enjoy. NOTES: *We move this dough from the counter to the pizza stone, but if you don't feel confident in that transition, flour a piece of parchment paper and shape the dough on that for the second rise. Then move the entire paper with the dough to the oven for baking. Tips: If you don't have bread flour, you can make your own. Add 1 Tbsp vital wheat gluten to 1 cup of all-purpose flour. If you don't have or want to use coconut oil, you can use melted butter or olive oil, although the flavor will be slightly different. If you're on the hunt for a great pizza stone, we use this super-thick one. It's over 5 years old, been through hundreds of pizza nights and is still going strong. Plus it makes your pizza and bread taste pro-artisan (a.k.a. makes you look like you know what you're doing). Note from Tiff: If you don't have a pizza stone and don't want a boule shape, we're pretty sure you can shape this and use a traditional bread loaf pan. We haven't tested it though, so beware of the super-large sized loaf above. You might want to split this recipe into two loaves if you go the loaf pan route. Source: "dontwastethecrumbs.com" S(Internet Address): "http://dontwastethecrumbs.com/2015/06/90-minute-man-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 2g Fat (14.5% calories from fat); 3g Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Despite its size, it holds up to the hacking of a knife and smearing of butter and peanut butter very well. --------------- MESSAGE bread-bakers.v116.n033.4 --------------- From: Reggie Dwork Subject: French Bread With Apples And Walnuts Date: Thu, 08 Sep 2016 21:16:14 -0700 * Exported from MasterCook * Bread, French Bread With Apples And Walnuts Recipe By :Linda West Eckhardt and Diana Collinwood Butts Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Grains Hand Made Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons bread machine yeast 2 3/4 cups bread flour 1/2 cup whole wheat flour 1 teaspoon salt 1 1/2 cups sparkling apple cider -- or strained uncarbonated apple cider 1 large cooking apple -- such as Granny Smiths or Pippins, or 2 small 1/3 cup coarsely chopped walnuts This bread calls to mind Normandy in the fall, when the country-side is fragrant with the perfume of ripe apples and pressed cider. The children love this loaf slathered with fresh applesauce or apple butter. Add the yeast, flours, salt and cider to the bread machine pan and process on the dough setting until well mixed and kneaded, about 20 min on most machines. Remove the bread pan from the machine, cover it with plastic wrap and place it in the refrigerator to allow the dough to rise slowly for at least 8 hrs or overnight. Remove the bread pan from the refrigerator and allow the dough to come to room temp, about 2 hrs. Remove the dough from the bread pan to a lightly floured surface and knead gently to remove any air bubbles. Let the dough rest for 5 min. Meanwhile, peel, core, and finely chop enough apples to make 1 C. Knead the apple and walnuts into the dough with the palms of your hands. Keep kneading until the apple and walnuts are distributed throughout, not just in pockets, about 5 min. Keep the work surface lighty dusted with flour to prevent sticking, as the apple will release moisture of its own as it is being kneaded. Lightly grease a large bowl, cover it loosely with plastic wrap and set it in a warm, draft-free place to rise until doubled in bulk, about 2 hrs. Remove the dough from the bowl and again knead it briefly on a lightly floured surface to remove air bubbles. Dust a wooden peel heavily with cornmeal. Shape the dough into a ball and place it on the peel. Cover with plastic wrap, allow it to rise again in a warm, draft-free place until doubled in bulk, about 1 1/2 hrs. Meanwhile, place a baking stone or tiles on the middle rack of the oven and preheat to 450F for 30 min. With a very sharp knife or razor blade, score the top of the bread in a tic-tac-toe pattern with slashes that are 1/4" deep. Slide the bread onto the stone by giving the peel one or two quick jerks. Immediately spray the oven walls and floor with several squirts of water from a spray bottle. Closed the door immediately and repeat the spraying procedure twice more in the first 10 min of baking. Bake the bread for 15 min, then reduce the heat to 400F and bake for an additional 20-30 min, or until the loaf is a rich, dark brown and the crust is firm. Carefully turn the bread over and thump the bottom crust with your knuckle. It should sound hollow. If not, bake for another 5 min or so. Remove to a rack to cool completely. Suggestion: Looking for great cooking apples? Try some of these, alone or in combination in your favorite apple breads or dishes: Stayman-Winesap, Cortland, Jonathan, Rhode Island Greening, McIntosh, Macoun, York Imperial, Northern Spy, Newton Pippin, Yellow Transparent. The following are considered all-purpose apples and may also be used for cooking: Rome Beauty, Baldwin, Wealthy, and Gravenstein. Source: "Rustic European Breads from Your Bread Machine" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 2g Fat (13.7% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat. Serving Ideas : It also makes a sublime sandwich bread filled with smoked turkey or roast pork. --------------- MESSAGE bread-bakers.v116.n033.5 --------------- From: Reggie Dwork Subject: question Date: Thu, 08 Sep 2016 21:31:34 -0700 So what breads have you been baking?? What breads sound interesting to you but you haven't gotten around to making yet?? Let's see some activity here other then what I have been posting. Thanks all, Reggie --------------- MESSAGE bread-bakers.v116.n033.6 --------------- From: Reggie Dwork Subject: Honey-Oat Bread Date: Sun, 11 Sep 2016 19:15:06 -0700 * Exported from MasterCook * Bread, Honey-Oat Recipe By :Recipe by The Green Mountain Inn in Stowe, VT Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups warm water -- (105F to 110F) 1 tablespoon active dry yeast 3/4 Cup quick-cooking oats -- plus extra for topping 1/3 cup honey 3 tablespoons vegetable oil 2 1/2 teaspoons salt 5 cups all-purpose flour -- (approx) 1 large egg -- beaten to blend Additional quick-cooking oats -- to sprinkle on top Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour. Oil two 8 1/2 x 4 1/2 x 2 1/2"loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes. Preheat oven to 350F Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store air tight at room temperature.) Makes: 2 Small Loaves Source: "Bon Appetit, Nov 2001" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 4g Fat (15.3% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 340mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve slices of this tender, slightly sweet bread with plenty of butter and honey. --------------- END bread-bakers.v116.n033 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved