Date: Mon, 10 Oct 2016 06:38:54 GMT -------------- BEGIN bread-bakers.v116.n037 -------------- 001 - Jeff Dwork Subject: Contest update - PLEASE READ Date: Sun, 09 Oct 2016 22:34:45 -0700 We will remove the word 'contest' from the subject line when we put your posts into the digest. It will make searching the archives easier. But we won't forget that you sent in an entry. Jeff & Reggie --------------- MESSAGE bread-bakers.v116.n037.2 --------------- From: Reggie Dwork Subject: Spelt and Hazelnut Bread Date: Sat, 08 Oct 2016 13:31:32 -0700 * Exported from MasterCook * Bread, Spelt and Hazelnut Recipe By :Manu Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Hand Made Italian Low Fat Nuts Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 200 g bread flour -- or all-purpose flour, 1 1/2 cup 160 ml lukewarm water -- 2/3 cup 4 g active dry yeast -- 1 1/2 tsp Bread: 180 g spelt flour -- 1 1/2 cup 40 g all-purpose flour -- or bread flour, 1/3 cup 130 g hazelnuts -- 4 1/2 oz. 1 tbsp honey 10 g salt -- 2 tsp 150 ml water -- 2/3 cup The crust is crunchy, while the crumb is light and fluffy with the occasional crunch from the hazelnuts. It is an absolute keeper. Prep: 3 hr Cook: 30 min Total: 3 hr 30 min Serves: 2 medium sized baguettes Mix the yeast in the lukewarm water. Add the flour and mix well. Cover and keep aside to rise for at least 1 hour, or until it doubles in size and it becomes bubbly. In the meantime, mix together the remaining flours, salt, hazelnuts and honey. When the starter is ready, add it to the flour and hazelnut mixture. Knead well with an electric mixer fitted with a paddle attachment, while adding the water little by little. Knead for at least 5 minutes, or until the dough becomes smooth and it detaches from the sides of the bowl. Make the dough into a ball and keep it aside to proof for 1 hour or until it doubles in size. Gently place the dough onto a floured surface. Cut it in 2 and shape into 2 baguettes. Do do so, gently flatten 1 half of the dough and make it into a rectangle, then roll it on itself and press it down to seal it. Repeat with the other half of the dough. Put the bread on a baking tray covered with baking paper. Sprinkle with some flour and score the top a few times with a sharp knife. Let the bread rest and rise for 20 minutes. In the meantime, pre-heat the oven at 400F/200C with a bowl of water inside. This will create some steam that will create a good crumb. When the oven is hot, remove the bowl with water and bake the bread for 25 to 30 minutes or until the crust becomes brown and hard. Let it cool down on a wire rack before slicing it. NOTES: This bread is perfect on its own or with cheese. Source: "adapted from Un Dejeuner de Soleil" S(Internet Address): "http://www.manusmenu.com/spelt-and-hazelnut-bread" Yield: "2 medium baguettes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 3g Fat (24.2% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 243mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : You can serve it plain, but it is the perfect bread to serve with a cheese platter. --------------- MESSAGE bread-bakers.v116.n037.3 --------------- From: Reggie Dwork Subject: Eier Kichel Bread Date: Sat, 08 Oct 2016 13:51:31 -0700 * Exported from MasterCook * Bread, Eier Kichel Recipe By :Jessamyn Waldman Rodriguez Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Ethnic Holidays Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 1 tablespoon canola oil -- plus more for brushing 1/2 teaspoon kosher salt 1/2 teaspoon sugar -- plus 2 tablespoons sugar 1/2 teaspoon baking powder 1 cup all-purpose flour -- plus 3 tablespoons all-purpose flour -- (150 g) Makes 12 (4"/10 cm) rounds Serves 1 This is like a Jewish answer to the delicious Spanish torta de aceite, a thin semisweet cracker that has become popular in the States in recent years. Depending on whom you ask, eier kichel is either a cookie or an accompaniment to gefilte fish-go figure. In my family, Minnie made these on the holidays and referred to them in English as "nothings." Eier kichel translates from Yiddish as a cookie made with egg, and this is one of the eggiest doughs in the book. It is meant to be sticky, and when the cookies are baked, they form domed, flying saucer-like shapes. Sprinkle lightly with sugar if you want to serve as a cracker with Gefilte Fish. Or add more sugar and some sesame seeds if you want to have them as a midafternoon snack with coffee-anytime you are in the mood for a little nothing. Whisk the eggs in a large bowl until frothy. Whisk in the oil, salt, 1/2 teaspoon of the sugar, and the baking powder. Using a wooden spoon, integrate 1 cup/130 g of the flour in two additions, making sure the first addition of flour is fully mixed in before adding the second. The dough will be sticky but should pull away slightly from the bowl. If the dough is too sticky, add the remaining flour 1 tablespoon at a time until the dough is difficult to stir and pulls away from the sides of the bowl. Transfer the dough to a floured surface and knead it lightly. This will not be a smooth dough-it should be sticky. Cover the dough with plastic wrap or put the entire bowl in a large plastic bag and let it rest at room temperature for 20 minutes. Preheat the oven to 500F/260C. Line 2 rimmed baking sheets with parchment paper. Roll the dough into a log and pinch off into 12 equal pieces the size of golf balls (each weighing about 1 ounce/30 g). Working on a floured surface with one piece of dough at a time (keep the rest covered with plastic), flatten the dough lightly with your hands into a 2"/5 cm disk. Using your thumbs, stretch out one corner of the ball and then pull the stretched corner into the center of the ball and pinch in the middle. Repeat this process 3 more times, rotating your ball 45 degrees each time. Once you have a tight ball of dough, turn it over onto a well-floured surface and with a rolling pin roll it into a 4"/10 cm round that is no thicker than 1/8"/3 mm. Put the round on one of the prepared baking sheets. Repeat with the remaining dough balls, lining up 6 rounds per pan. Brush the rounds with canola oil and sprinkle each one with 1/4 teaspoon sugar (or more if you want to serve them as cookies). Put the baking sheets in the oven, reduce the temperature to 400F/205C, and bake for 6 minutes. Reduce the oven temperature to 300F/150C and bake until the eier kichel bubble and turn golden brown, 6 to 7 minutes longer. Remove the pans from the oven, transfer the eier kichel to a rack, and let cool completely (they will crisp as they cool). Store any leftovers in an airtight container at room temperature for up to a week. Source: "The Hot Bread Kitchen Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 2g Fat (27.7% calories from fat); 3g Protein; 12g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n037.4 --------------- From: Sue Subject: Country Cornbread Date: Sun, 9 Oct 2016 16:59:02 -0400 (EDT) I found this recipe many years ago in the Family Weekly insert of our local newspaper and it is my go-to cornbread recipe, especially good split and toasted. Cornbread purists will want to shield their eyes :) Country Cornbread (from Family Weekly Magazine) 1 carton (8 oz) plain yogurt 1/4 c vegetable oil 1 egg 1 c enriched cornmeal 1 c AP flour 1/2 tsp baking soda 1/2 tsp salt 1/4 c sugar Blend yogurt, oil, egg. Sift together dry ingredients. Mix into wet ingredients. Spoon into 8x8" greased pan. Bake 20 min @ 400F until lightly brown. --------------- MESSAGE bread-bakers.v116.n037.5 --------------- From: BevInTX Subject: Re: Boston brown bread Date: Mon, 3 Oct 2016 05:35:20 -0500 I've made it in a Crockpot, using its special insert. I've also made it in another dish in an oblong Crockpot. It's usually made in a can so that you can open the bottom of it, if necessary, to remove the bread. So, just make sure that you grease the bottom of your pan/dish well, or even line it with greased paper. Bev in TX On 10/2/16 11:12 PM, Judy wrote: > ... > 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. ... > > Has anyone tried this bread in a loaf pan? ,,, --------------- MESSAGE bread-bakers.v116.n037.6 --------------- From: Jeff Dwork Subject: Boston brown bread Date: Sun, 09 Oct 2016 22:46:53 -0700 You can make Boston brown bread in a loaf pan or in various size cans. A 1-lb coffee can is approximately 4" in diameter and 6" high. In my pantry I have a 30 oz can of pumpkin pie filling that is 4" in diameter and about 4" tall. Grab your tape measure and head for the big sizes aisle in your grocery store. Here are some recipe links: Oven steamed in 1 quart pudding mold or 1 lb coffee can: http://www.epicurious.com/recipes/food/views/boston-brown-bread-104112 Loaf pan in oven or coffee can on the stovetop: http://www.simplyrecipes.com/recipes/boston_brown_bread/ Oven using 26.5 oz cans: http://www.foodnetwork.com/recipes/alton-brown/boston-brown-bread-recipe.html Stovetop in 15.5 oz cans: https://newengland.com/today/food/cooking-advice/step-by-step-recipes/steamed-boston-brown-bread-the-small-loaf-edition/ Oven in loaf pan: http://www.kingarthurflour.com/recipes/boston-brown-bread-in-a-loaf-pan Jeff --------------- END bread-bakers.v116.n037 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved