Date: Mon, 3 Oct 2016 04:12:23 GMT -------------- BEGIN bread-bakers.v116.n036 -------------- 001 - Judy - Boston brown bread 002 - Reggie Dwork Subject: Boston brown bread Date: Sun, 25 Sep 2016 17:40:01 -0700 Hi, I haven't made Boston brown bread in ages and am craving it. Traditionally, it's made in a coffee can with a water bath. I can't find anyone who gets their coffee from a coffee can anymore. It's usually whole bean or k-cup. Has anyone tried this bread in a loaf pan? Thank you! --------------- MESSAGE bread-bakers.v116.n036.2 --------------- From: Reggie Dwork Subject: Kouign Amann Date: Sun, 25 Sep 2016 15:14:32 -0700 * Exported from MasterCook * Bread, Kouign Amann Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Desserts Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 grams unbleached all-purpose flour -- to 340g (2C+ 2-4T) 5 grams instant yeast 3/4 teaspoon salt -- See Note 200 milliliters warm water -- (90-95F) 25 grams unsalted butter -- melted See Note 250 grams cold unsalted butter -- (2 sticks + 2T) See Note 100 grams caster sugar -- (7/8C) Italy Prep: 60 min Cook: 35 min Total: 1 hr 35 min Note: If you can't get unsalted butter where you are, you can use salted butter and 1/2 teaspoon of salt instead of 3/4 teaspoon. In the bowl of a stand up mixer, add flour (I used 300 grams and it was perfect, start with 300 grams, be sure not to add too much flour), yeast, salt, water and melted butter stir to wet the ingredients. Attach the dough hook and knead on low for approximately 2 minutes. The dough should be tacky but not really sticky. Knead on medium for approximately 6 minutes. Remove the dough from the mixer and form into a ball. Place the ball in a lightly greased bowl and cover it with plastic wrap and let sit to rise for an hour. Meanwhile, make your butter block. Place the butter between 2 pieces of parchment paper and roll to form an approximate 5 1/2" square, wrap with plastic wrap and refrigerate to chill. Once dough has risen place on a slightly floured flat surface, then roll the dough into an approximate 8" square. Place the chilled butter block on an angle in the middle of the dough and then fold the corners of the dough (like an envelope) to cover the butter completely. Then roll the butter dough into an approximate 6" by 18" rectangle. Fold the bottom third of the rectangle into the middle, then fold the top third over that. You will have a square, wrap in plastic and refrigerate for 30 minutes. Remove from fridge and repeat the rolling and folding 2 more times, always refrigerating the dough for 30 minutes after each roll. The last chill, roll the dough into an approximate 6" by 18" rectangle, sprinkle the dough with 1 third of the caster sugar, then fold into thirds again (making a square). As fast as you can roll the dough into an approximate 16" by 12" rectangle. Sprinkle the dough with another 1 third of the caster sugar and cut into 12 squares (mine came out more like rectangles but don't worry it works perfectly). Butter a 12 medium size muffin tin, take the squares by their four corners and place them in the prepared muffin tins. Gently squeeze the corners together. Sprinkle with remaining caster sugar. At this point, you can either refrigerate them overnight, or bake them immediately. If baking immediately, cover the muffin pan loosely with plastic wrap, and let sit until slightly puffy, approximately 30 minutes. If you have refrigerated them, remove from fridge and leave them to sit for approximately 1 - 1 1/2 hours at room temperature before baking. Preheat the oven to 425F. Bake for approximately 30 to 40 minutes, until golden brown. Check after 15 minutes and if they are browning too quickly then cover them very loosely (like a tent) with foil. Remove them from the oven and let them cool for approximately 2 minutes then remove from muffin tin and place on a wire rack. Let cool approximately (10 minutes) before serving. If you wish to save for later, then individually wrap each Kouign Amann (cooled) with plastic and place in a freezer bag. Defrost and heat in a 350F oven for approximately 5 minutes before eating Source: "anitalianinmykitchen.com" S(Internet address): "http://anitalianinmykitchen.com/kouign-amann/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 19g Fat (99.5% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 50mg Cholesterol; 136mg Sodium. Exchanges: 3 1/2 Fat. --------------- MESSAGE bread-bakers.v116.n036.3 --------------- From: Reggie Dwork Subject: No-Knead Dutch Oven Bread Date: Sun, 02 Oct 2016 18:39:54 -0700 * Exported from MasterCook * Bread, No-Knead Dutch Oven Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Sandwiches Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- plus more for shaping 2 teaspoons sea salt 1 teaspoon Red Star active dry yeast 1 1/2 cups warm water -- (about 110 to 115F) In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top. Heat oven to 450F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes. Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing. Source: "Girl Versus Dough" S(Internet Address): "http://www.girlversusdough.com/2015/08/13/no-knead-dutch-oven-bread/" Yield: "1 large round loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1377 Calories; 4g Fat (2.6% calories from fat); 40g Protein; 288g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 3780mg Sodium. Exchanges: 19 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v116.n036.4 --------------- From: Reggie Dwork Subject: Batterway Corn Muffins Date: Sun, 02 Oct 2016 18:49:16 -0700 * Exported from MasterCook * Muffins, Batterway Corn Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Grains Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bread Flour 1/2 cup Cornmeal 2 Tablespoons Sugar 1/2 tsp Salt 3 Tablespoons Shortening -- soft 1/4 tsp Oregano 1/2 tsp Thyme -- if desired 1 cup Water 2 1/4 tsp Active Dry Yeast 1 Egg Have water at 110-115F and all other ingredients at room temperature. Measure the first 7 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the egg, and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...about 30 minutes. Meanwhile, grease 12 large muffin cups. Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter. Spoon into muffin cups, filling no more than half full. Tap pans on table to settle the batter. Let rise until batter reaches tops of cups...about 30 minutes. Bake 15 to 20 minutes or until well browned on sides, in preheated 400F oven. Remove from pans to rack. Brush with butter. Serve warm. Note: The batter may be put into a 9" square pan, for corn bread. Bake 20 to 25 minutes in 375F oven. *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. 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: "redstaryeast.com" S(Internet Address): "http://redstaryeast.com/batterway-corn-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 4g Fat (25.2% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 96mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Great with your breakfast. --------------- MESSAGE bread-bakers.v116.n036.5 --------------- From: Reggie Dwork Subject: Batterway Rye Bread Date: Sun, 02 Oct 2016 18:56:59 -0700 * Exported from MasterCook * Bread, Batterway Rye Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Low Fat Sandwiches Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon caraway seeds -- (1 to 2) 5 cups bread flour 1 Tablespoon salt 2 cups rye flour 1/4 cup shortening -- soft 2 3/4 cups water 4 1/2 tsp Red Star Active Dry Yeast 1/4 cup molasses -- or dark syrup Have water at 110-115F and all other ingredients at room temperature. Measure the first four ingredients into a bowl; blend and set aside. Pour the warm water into a mixing bowl and add the yeast; stir to dissolve. Let stand 3-5 minutes. Add the syrup, shortening and 1/2 the flour mixture. Beat 2 minutes with a hand mixer on medium speed or by hand until smooth. STOP MIXER. Add the remaining flour mixture and beat again with a spoon until smooth..1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover; let rise in warm place until doubled..about 30 minutes. Meanwhile, grease two 5x9-inch OR 4 1/2 x 8 1/2" loaf pans. Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pans. Tap pans on table to settle the batter. Let rise only until edges of batter comes to within 1" of tops of large pans or reaches tops of smaller pans...about 30 minutes. Bake 40 to 50 minutes or until well browned on sides and tops, in preheated 375F oven. Remove from pans and cool on rack. Brush with water for chewy crusts. *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. 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: "redstaryeast.com" S(Internet Address): "http://redstaryeast.com/batterway-rye-bread/" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 3g Fat (15.6% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n036.6 --------------- From: Reggie Dwork Subject: Contest Date: Sun, 02 Oct 2016 19:11:48 -0700 We are going to give away a copy of Bob's Red Mill "Baking Book" at the end of November. This book contains more than 400 recipes featuring whole and healthy grains. There are chapters of recipes for whole grain yeast breads, rolls, sourdough, quick breads, muffins, biscuits, scones, flatbreads, crackers, and pizza. Also in the book are pies, tarts, cobblers, crisps and cookies. Get ahead with your holiday baking with this book. So start entering by sending in recipes (1 per email to the list) and enter as often as you wish. To win this book all you have to do is post a recipe to bread-bakers with CONTEST in the subject line. You can enter as often as you wish there is no limit on the amount of recipes you can post to enter. All emails received by midnight PST (UTC-8) on Nov 25, 2016 will be accepted. We'll notify the winner immediately by email and include an announcement in bread-bakers the next day. Good luck, Reggie & Jeff --------------- END bread-bakers.v116.n036 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved