Date: Sun, 25 Sep 2016 08:15:18 GMT -------------- BEGIN bread-bakers.v116.n035 -------------- 001 - Laura Locklin 005 - Reggie Dwork Subject: Re: Fugassa Date: Sun, 18 Sep 2016 13:24:40 +0000 (UTC) I know Fugassa bread as fougasse or focaccia. I make sourdough only occasionally now but it is still my favorite. --------------- MESSAGE bread-bakers.v116.n035.2 --------------- From: Reggie Dwork Subject: Bein Cuit Bread Date: Wed, 21 Sep 2016 11:24:11 -0700 * Exported from MasterCook * Bread, Bein Cuit Recipe By :Zachary Golper and Peter Kaminsky Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Hand Made Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 75 grams white rye flour -- (1/2 c + 2 tbsp) 50 grams dark rye flour -- (1/4 c + 2 1/2 tbsp) 1 gram instant yeast -- (generous 1/4 tsp) 125 grams water -- at about 60F (15C), (1/2 c + 1 tsp) 425 grams white flour -- (3 c + 2 1/2 tsp), plus additional as needed for working with the dough 75 grams medium whole wheat flour -- (1/2 c + 1 1/2 tsp) 15 grams fine sea salt -- (2 1/2 tsp) 1 gram instant yeast -- (generous 1/4 tsp) 365 grams water -- (1 1/2 c + 1 tsp), at about 60F (15C) Dusting Mixture: -- for the lined proofing basket and the shaped loaf, See Note I was convinced that this is among the easiest of my breads to make. It looks completely rustic-which is always important with artisan breads-and has a crackling crust and a nutty interior. FOR THE STARTER: Stir together the white and dark rye flours in a medium storage container. Sprinkle the yeast into the water, stir to mix, and pour over the flour. Mix with your fingers, pressing the mixture into the sides, bottom, and corners until all of the flour is wet and fully incorporated. Cover the container and let sit at room temperature for 11 to 15 hours. The starter will be at its peak at around 13 hours. FOR THE DOUGH: Stir together the white and whole wheat flours, salt, and yeast in a medium bowl. Pour about one-third of the water around the edges of the starter to release it from the sides of the container. Transfer the starter and water to an extra-large bowl along with the remaining water. Using a wooden spoon, break the starter up to distribute it in the water. Add the flour mixture, reserving about one-sixth along the edge of the bowl. Continue to mix with the spoon until most of the dry ingredients have been combined with the starter mixture. Switch to a plastic bowl scraper and continue to mix until incorporated. At this point the dough will be sticky to the touch. Push the dough to one side of the bowl. Roll and tuck the dough, adding the reserved flour mixture and a small amount of additional flour to the bowl and your hands as needed. Continue rolling and tucking until the dough feels stronger and begins to resist any further rolling, about 16 times. Then, with cupped hands, tuck the sides under toward the center. Place the dough, seam-side down, in a clean bowl, cover the top of the bowl with a clean kitchen towel, and let rest at room temperature for 45 minutes. For the first stretch and fold, lightly dust the work surface and your hands with flour. Using the plastic bowl scraper, release the dough from the bowl and set it, seam-side down, on the work surface. Gently stretch it into a roughly rectangular shape. Fold the dough in thirds from top to bottom and then from left to right. With cupped hands, tuck the sides under toward the center. Place the dough in the bowl, seam-side down, cover the bowl with the towel, and let rest for 45 minutes. For the second stretch and fold, repeat the steps for the first stretch and fold, then return the dough to the bowl, cover with the towel, and let rest for 45 minutes. For the third and final stretch and fold, once again repeat the steps for the first stretch and fold, then return the dough to the bowl, cover with the towel, and let rest for 20 minutes. Line a 9" (23 cm) proofing basket or bowl with a clean kitchen towel and dust the towel fairly generously with the dusting mixture. Lightly dust the work surface and your hands with flour and shape the dough into a round. Dust the sides and top of the dough with the dusting mixture, fold the edges of the towel over the top, and let rest at room temperature for 1 hour. Transfer the basket to the refrigerator and chill for 14 to 18 hours. Position an oven rack in the lower third of the oven. Place a covered 6-quart (5.7 L), 10" (25 cm) round cast-iron Dutch oven on the rack. Preheat the oven to 500F (260C). Remove the basket of dough from the refrigerator and let it sit at room temperature while you allow the oven to preheat for about 1 hour. Using heavy-duty oven mitts or potholders, remove the Dutch oven, place it on a heatproof surface, and remove the lid. Using the kitchen towel, lift and gently ease the dough out of the basket and onto a baking peel, seam-side down. Then carefully transfer it into the pot (the Dutch oven will be very hot). Score the top of the dough, cover the pot, and return it to the oven. Lower the oven temperature to 460F (240C) and bake for 30 minutes. Rotate the Dutch oven and remove the lid. The loaf will already be a rich golden brown. Continue baking, uncovered, until the surface is a deep, rich brown, with some spots along the score being even slightly darker (bien cuit), about 20 minutes longer. Loosen the edges of the loaf with a long handled spoon and then with the help of the spoon lift out of the pot onto a cooling rack. When the bottom of the loaf is tapped, it should sound hollow. If not, return it to the oven and bake directly on the rack for 5 minutes longer. Let the bread cool completely before slicing and eating, at least 4 hours but preferably 8 to 24 hours. Source: "Bien Cuit -- The Art Of Bread" S(Internet Address): "http://www.bakepedia.com/a-simple-loaf/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; trace Fat (3.3% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 284mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. Serving Ideas : It's great for sandwiches, too, and also toasted and served with butter, jam, or a pungent Taleggio cheese. --------------- MESSAGE bread-bakers.v116.n035.3 --------------- From: Reggie Dwork Subject: Pumpernickel Bagels #1 Date: Sat, 24 Sep 2016 01:03:47 -0700 * Exported from MasterCook * Bagels, Pumpernickel #1 Recipe By :sueb Serving Size : 13 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water 1 cup whole-wheat flour 4 teaspoons active dry yeast 1 cup rye flour 1/2 cup molasses 1/3 cup unsweetened cocoa powder 1 tablespoon vegetable oil 1 tablespoon instant coffee granules 1 tablespoon caraway seeds 1 1/2 teaspoons salt 1 1/4 cups all-purpose flour 1 gallon water Hearty dark rye bagels can be made at home. Rye flour, cocoa, coffee, and caraway seeds make these taste so good! Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes. Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl. Transfer dough to greased bowl; cover with warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour. Preheat an oven to 450F (230C). Grease a baking sheet. Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1" hole in the center, keeping dough about 1/2" thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on prepared baking sheet. Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes. Makes a bakers dozen S(Internet Address): "http://allrecipes.com/Recipe/Pumpernickel-Bagels" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 2g Fat (10.5% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 262mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n035.4 --------------- From: Reggie Dwork Subject: Bread Machine Cake Bread Date: Sat, 24 Sep 2016 01:06:49 -0700 This was good. We used Duncan Hines Classic Yellow cake mix. The bread tastes a bit like pound cake. * Exported from MasterCook * Bread Machine Cake Bread Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Cake Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb loaf: 2 1/4 teaspoons active dry yeast -- or 1 pkg active dry yeast or rapid rise yeast 1 cup yellow cake mix -- (140g) about 1/3 pkg 2 1/2 cups bread flour -- (300g) 2 tablespoons butter 1 1/4 cups warm water A simple bread machine recipe that will have you making a scrumptious and moist bread your whole family will enjoy! Some people use the Jiffy mix. I've also used this mix, and last time, I used the Duncan Hines yellow cake mix. I liked it just a bit more than the Cakebread with Jiffy. I simply stored the leftover mix for my next loaf. Add ingredients to bread machine following manufacturers directions. Source: "Cookingoyvey's Kitchen" S(Internet address): "https://recipeland.com/recipe/v/cake-bread-for-bread-machine-262" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 6g Fat (20.2% calories from fat); 6g Protein; 44g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 166mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. NOTES : 206 - 0911 --------------- MESSAGE bread-bakers.v116.n035.5 --------------- From: Reggie Dwork Subject: Bacon and Corn Drop Biscuits Date: Sat, 24 Sep 2016 01:10:44 -0700 * Exported from MasterCook * Biscuits, Bacon and Corn Drop Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon -- chopped 2 cups all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter -- chilled, cut up 1/2 cup frozen corn -- thawed, patted dry 3/4 cup whole milk 1. Heat oven to 450F. Cook bacon in med skillet over med heat 6 min or until frequently. Drain on paper towels. 2. Whisk flour, sugar, baking power and salt in lg bowl. Cut in butter with pastry blender or two knives until butter is the size of blueberries. Stir in bacon and corn until coated with flour mixture. With fork, stir in milk, until soft dough forms (dough will be sticky). Drop by tablespoonfuls onto parchment paper-lined baking sheet. 3. Bake 10-12 min or until light brown on top and golden brown on bottom. Serve warm. Source: "Cooking Club, Winter 2013" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 8g Fat (42.7% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n035 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved