Date: Sun, 18 Sep 2016 04:31:44 GMT -------------- BEGIN bread-bakers.v116.n034 -------------- 001 - "jimk2@juno.com" 003 - Sue Subject: Still making sourdough Date: Mon, 12 Sep 2016 08:37:25 GMT I still make sourdough bread that your list helped me with. Jim K. --------------- MESSAGE bread-bakers.v116.n034.2 --------------- From: Reggie Dwork Subject: Bread Machine Oatmeal Bread Date: Mon, 12 Sep 2016 02:24:23 -0700 * Exported from MasterCook * Bread Machine Oatmeal Bread Recipe By :Rob Wanless Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Fruit Fruits Low Fat Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Loaf: -- (1 1/2 Lb Loaf:) 3 cups bread flour -- (2 1/2C) 1 cup oatmeal -- Note 1: (1/2C) 3 tablespoons dark brown sugar -- (2 1/2T) 1 cup water -- (7/8C) 1/2 cup milk -- (1/3C) 2 tablespoons butter -- (1 1/2T) 2 teaspoons salt -- (1 1/2 tsp) 2 1/2 teaspoons yeast -- (2 tsp) Note 1: If you have cooked oatmeal left after breakfast, you can substitute it for the dry oatmeal without making any other changes in the recipe. Reggie's Note: We made this as a 2 lb loaf. of bread. It has lots of holes in the bread and is slightly sweet. We both liked it. God toasted and spread with something like apple butter. Load and bake all the ingredients. Use the rapid or regular setting on your bread machine. Carefully remove the bread after the final beep. Be very careful when you remove the bread from the baking pan as the pan is very hot. Remove the paddle from the bread. Source: "Easy Bread Machine Recipes Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 2g Fat (15.8% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n034.3 --------------- From: Sue Subject: peanut butter English muffins? Date: Mon, 12 Sep 2016 11:20:10 -0400 (EDT) Hi Reggie et al. In the summer I only make bread machine breads because I don't use the oven when it's hot out. Even then, only enough for sandwiches. But I do read the list as soon as it comes! I have an on-going project that perhaps someone could help with. Last spring I was working on peanut butter English muffins. The dough smelled wonderful but when I made the muffins (on the griddle) there was no peanut flavor in the finished product. None at all. I tried different brands of pb and I tried pb powder. I did manage to get a little flavor (and some nice crunch) by adding chopped roasted peanuts, but not nearly enough. Maybe dark sesame oil will pump it up. Does anyone have any suggestions? TIA, Sue --------------- MESSAGE bread-bakers.v116.n034.4 --------------- From: Steve Boucher Subject: Dave's Bread? Date: Mon, 12 Sep 2016 18:42:06 +0000 Ihave been trying to make a bread machine version of Dave's Bread; the Good Seed bread. I have gotten it close (and good) but, it is not quite the same as the store bought loaf. I would be interested if someone has a better recipe or has tried something similar; bread machine or not. Here is what Ihave: Ingredients: 1-1/4 c water 2 tbsp honey 4 tsp canola oil 1-1/2 c whole wheat flour 1-1/4 c bread flour 1-1/4 tsp active dry yeast 4 tsp gluten flour 1/3 c rolled oats 1/4 c shelled sunflower seeds 1/4 c pumpkin seed 1/4 c sesame seed 2 tbsp poppy seed 2 tbsp flax seed 1 tbsp chia seed 3/4 tsp salt 1. Add ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. 2. Select basic or whole wheat cycle, medium color setting. Makes 1 loaf (16 servings). --------------- MESSAGE bread-bakers.v116.n034.5 --------------- From: Sue Prescott Subject: What I've Been Baking Date: Mon, 12 Sep 2016 21:42:38 +0000 (UTC) I make all the sandwich bread for us (just two of us). Usually end up with a bit that will get moldy, if I don't do something, so I cut it in cubes and dry them to use at the holidays for dressing, bread puddings, etc and in the summer for panzanella. My current project is getting my sourdough to turn out like a bread. I've been making the Extra-Tangy Sourdough bread on the King Arthur Flour site; I can email them with questions and issues on their recipe. So far, I've gotten one batch to turn out relatively well, but the rest just rise out instead of up. The crumb and flavor are good, but the loaves are only good for panini. (Really GOOD panini.) Sue --------------- MESSAGE bread-bakers.v116.n034.6 --------------- From: Stephen Blumm Subject: Reggie's question: Low Salt, Low Fat Whole Wheat and Rye Date: Mon, 12 Sep 2016 22:25:13 -0400 In his most recent post Reggie asked what people have been doing in relation to bread making. I've been trying to learn more about baking whole wheat and rye breads from Peter Reinhardt's book on whole wheat baking, along with a few other sources. For health reasons I have had to seriously cut back on salt and fats, and I've turned from white flour to whole wheat and rye. All of this is relatively new to me, and if anyone can provide any hints about whole wheat baking using significantly lower amounts of salt and fats I would be very appreciative. I had in the past made different types of rye bread, but I followed recipes calling for anywhere from a teaspoon to a tablespoon of salt. My desire is to cut back to no more than a half teaspoon of salt in a bread, including the pre-ferment. And if oil is called for, no more than a tablespoon or so. I've stopped using butter. So, I would be happy to hear from anyone who has any suggestions. Best, Stephen Blumm Valley Forge, PA --------------- MESSAGE bread-bakers.v116.n034.7 --------------- From: Reggie Dwork Subject: Fugassa Bread with variation Date: Wed, 14 Sep 2016 15:43:11 -0700 * Exported from MasterCook * Bread, Fugassa Recipe By :Betsy Oppenneer Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/2 cup finely chopped onion -- (1 med) 1 1/2 cups chopped bell pepper -- red, green or yellow, or a combination; 2 med peppers 1 tablespoon active dry yeast -- (scant) 1 1/4 cups warm water -- 105-115F 1 teaspoon salt 1 tablespoon sugar 3 1/2 cups unbleached all-purpose flour -- to 4C 8 ounces sharp cheddar cheese -- (2C) shredded 1 egg white -- beaten with 1 tablespoon cold water -- for the egg wash coarse salt -- optional Fugassa is especially pretty when you use a combination of colorful peppers. As they cook, the peppers turn sweet and add excellent flavor to the bread. I do not suggest using dark purple peppers as they turn a disappointing grayish color in the oven. This recipe works nicely in individual buns, too. Combine the oil, onion and pepper in a skillet obver medium-low heat and saute for abut 20 min, stirring occasionalyk until the onio is transparent. (Cooking onion and peppers slowly make the natural sugars caramelize so that the vegetables become sweet.) Set aside and cool to lukewarm. In a large bowl, soften the yeast in the water. Add the salt, sugar, 2C flour, 1C of the cheese, and the cooled onions and peppers to the yeast. Beat vigorously with a dough whisk or heavy-handled spoon for 2 min. Gradually add more of the remaining flour, 1/4C at a time, until the dough forms a mass and begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding more flour, a little at a time as necessary, about 8-10 min, or until the dough is elastic and blisters begin to develop on the surface. Put the dough into an oiled bowl Turn to coat the entire ball of dough with oil. Cover with a tightly woven kitchen towel or plastic wrap and let rise for about 1 hr, or until doubled in size. Turn the dough out onto a lightly oiled work surface. Knead in the remaining cup of cheese so that the large streaks of cheese are visible. The streaks will toast for an attractive look and marvelous flavor. Shape the dough into a ball and, since this is a rustic bread, form it into an irregular shape. Flatten the top slightly in several places with your fingertips so that the loaf is not smooth. Put the loaf on a well-greased baking sheet. Cover with a towel or plastic wrap and let rise for 45 min. While the dough is rising, preheat the oven to 400F. Put a shallow pan on the lower rack. Just before baking, brush the top of the dough lightly with the egg wash and sprinkle with coarse salt, if desired. Make three slits, about 1/2" deep and 2" apart, in the top of the loaf. Put 1C of ice cubes in the heated shallow pan. Put the baking sheet on the top shelf and close the oven door to trap the steam. Bake for 30-35 min, or until the loaf begins to brown (the internal temp should reach 190F). Remove the bread from the baking sheet and cool on a rack. Note: Make loaves into one or two balls, then put them in a standard loaf pan. After they're baked you can pull the sections apart to use as short loaves. A good idea for those who are apt to let a loaf go stale before using it. Variation: Fugassa Buns: Follow the recipe through step 7. Divide the dough into 12 equal pieces and shape into balls. Put them about 3" apart on well-greased baking sheets. Flatten the tops with your fingertips to make them irreguar. Cover with a towel or plastic wrap and let the buns rise for about 45 min. Just before baking, brush the tops with the egg wash and sprinkle with coarse salt, if desired. Make 2 slits, about 1/4" deep, in top of each bun. Bake in a preheated 400F oven for 18-20 min, or until they start to brown. These buns benefit from the steam mentioned in step 12, but it is not necessary. Source: "The Bread Book" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 7g Fat (33.1% calories from fat); 7g Protein; 23g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n034.8 --------------- From: Reggie Dwork Subject: Bread Machine Cornmeal Bread Date: Wed, 14 Sep 2016 14:40:56 -0700 * Exported from MasterCook * Bread Machine Cornmeal Bread Recipe By :Christine Ingram and Jennie Shapter Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: -- (2 lb loaf:) 210 milliliters warm water -- (225ml) 90 milliliters lukewarm milk -- (140ml) 22 milliliters corn oil -- (30ml) 350 grams unbleached white bread flour -- (400g) 150 grams cornmeal -- (200g) 5 milliliters salt -- (7.5ml) 10 milliliters light muscovado sugar -- (10ml) 5 milliliters rapid rise dried yeast -- (7.5ml) water -- for glazing polenta -- for sprinkling This scrumpious bread has a sweet flavour and crumbly texture Use a finely ground cornmeal (also known as maise meal) from the health food store. The coarsely ground meal used for polenta makes a good topping. Cook's Tip: This bread is best cooked on a rapid setting, even though cornmeal gives a slightly shallow loaf. If the rapid program is less than 1 hr 50 min use warm milk and warm water to help the performance of the yeast. Pour the water, milk and corn oil into the pan. Reverse the order in which you add the wet and dry ingredients if the instructions to your machine specify this. Add the flour and the cornmeal, covering the water. Place the salt and sugar in separate corners. Make shallow indent in the flour, add the yeast. Set the bread machine to the white rapid/basic setting, medium crust. Size: 500g for small, 750g for medium or 1kg for 2 lb large loaf. Press Start. Just before the baking cycle starts, brush loaf with water and sprinkle with polenta. Remove the bread at the end of the baking cycle. Turn out on to a wire rack. Let cool completely before cutting. Source: "The Best Ever Book Of Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 3g Fat (13.9% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 186mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n034.9 --------------- From: Reggie Dwork Subject: Miracle No Knead Bread Date: Wed, 14 Sep 2016 13:15:48 -0700 * Exported from MasterCook * Bread, Miracle No Knead Recipe By :Lindsay Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 1/2 teaspoons salt 1/2 teaspoon instant yeast 1 1/2 cups water -- room temp In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It's gonna look scrappy and weird and you're going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours. Overnight is ideal. When you're ready to bake, preheat the oven to 450F. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up. Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it's very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Done. Miracle no-knead bread!! Source: "Pinch of Yum" S(Internet Address): "http://pinchofyum.com/no-knead-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; trace Fat (2.5% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 402mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v116.n034.10 --------------- From: Reggie Dwork Subject: Old-Fashioned Buttermilk White Bread Date: Wed, 14 Sep 2016 16:42:41 -0700 * Exported from MasterCook * Bread, Old-Fashioned Buttermilk White Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Grains Hand Made Low Fat Posted Sandwiches Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: -- (2 lb loaf): 1/4 cup water -- plus (1/2C) 1 tablespoon water 3/4 cup buttermilk -- (1C) 3 tablespoons vegetable oil -- (1/4C) 3 cups bread flour -- (4C) 1/3 cup oatmeal -- (1/2C 1 1/2 teaspoons salt -- (2 tsp) 3 tablespoons sugar -- (1/4C) 2 1/4 teaspoons Red Star active dry yeast -- (1T ) Buttermilk is often used in baking to give bread a softer crumb. With the added goodness of oats, this classic farmhouse bread is a real taste treat. Have water buttermilk at 80F and all others at room temperature. Place ingredients in pan in the order listed. Select basic/normal cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 Tbsp at a time. If it is too wet and sticky, add 1 Tbsp of flour at a time. When the bread is done carefully remove the baking pan from the machine. After 5 min remove the bread from the baking pan and remove the paddle from the loaf of bread. Allow to completely cool on a wire rack. MIXER METHODS: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine liquids and heat to 120 to 130F. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Food Processor Method: Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. RISING, SHAPING AND BAKING: Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5" loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool. *Note: You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Source: "Red Star Yeast Company" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 3g Fat (21.2% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 213mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n034 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved