Date: Mon, 7 Nov 2016 08:39:28 GMT -------------- BEGIN bread-bakers.v116.n041 -------------- 001 - Reggie Dwork Subject: Bedouin Barley Bread Date: Sun, 06 Nov 2016 10:10:54 -0800 * Exported from MasterCook * Bread, Bedouin Barley Recipe By :Jeffrey Alford & Naomi Duguid Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Hand Made Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups barley flour 2 cups hard unbleached white flour -- plus additional for dusting 2 teaspoons salt 1 1/2 cups warm water -- to 2C Fatir - Jordan, Israel, and Egypt Fatir takes very little time to prepare. Nomadic Bedouin store their grain whole, fresh-grinding flour for each batch of bread. Barley flour, mixed with a little wheat flour when available, is traditionally used. This recipe calls for equal amounts of wheat and barley flour. Place a heavy skillet over medium-high heat, and add the barley flour. Roast the flour, stirring constantly, until it has a roasted aroma and the color has changed to a light brown. Pour the flour into a medium-sized bowl, and allow to cool for a few minutes. Add the wheat flour and salt to the barley flour. Make a well in the center, and pour in 1 1/2 cups warm water. Stir from the center out, incorporating as much flour as possible. If the dough looks too dry to be kneadable, add a little more water. When you can stir no longer, turn out the dough onto a lightly floured surface and knead for 5 to 7 minutes, adding white flour as necessary if the dough is too sticky. Cover and let stand for approximately 30 minutes. Cut the dough into 8 equal pieces. Flatten each piece under the palm of your hand, dusting the pieces lightly with flour. Roll out one bread at a time, keeping the remaining pieces covered. Roll each bread out until it is approximately 10" in diameter. The breads will be quite thin and easily torn, so handle with care. Turn your wok upside down over a burner and heat over high heat. When hot, oil lightly, using a paper towel. Reduce the heat slightly, and gently lay on a barley bread. Cook pressing down gently in different places momentarily to expose all parts of the bread to the hot cooking surface, for 1 1/2 to 2 minutes, or until the underside of the bread has changed color. (Use a small piece of cotton cloth or a paper towel to protect your fingers as you press down on the hot bread.) Turn the bread over and cook again pressing down gently on different parts of the bread to hold it against the hot surface, for about 1 to 1 1/2 minutes, until the bread has firmed up. Remove to a kitchen towel and wrap to keep warm. Roll out and cook the remaining breads in the same way. Serve warm. Makes 8 thin, supple breads, about 10" in diameter. Source: "Flatbreads & Flavors Cook Book" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 1g Fat (4.0% calories from fat); 4g Protein; 28g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 2 Grain(Starch); 0 Fat. --------------- MESSAGE bread-bakers.v116.n041.2 --------------- From: Reggie Dwork Subject: Bread Machine Coffee Raisin Loaf Date: Sun, 06 Nov 2016 10:25:25 -0800 * Exported from MasterCook * Bread Machine Coffee Raisin Loaf Recipe By :Donna Washburn & Heather Butt Serving Size : 16 Preparation Time :0:00 Categories : Beverages Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb loaf: 1 1/3 cups freshly brewed coffee -- room temperature 1 1/4 teaspoons salt 2 tablespoons packed brown sugar 2 tablespoons vegetable oil 2 3/4 cups bread flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1 1/2 teaspoons instant yeast -- or bread machine yeast 1 cup raisins Enjoy this rich, dark and delicious breakfast bread on Sunday morning with a second cup of coffee. Tip: Brew extra-strong coffee and make sure to let it cool to room temperature before using it; hot liquid will kill the yeast. This bread can be made using a stand mixer or by hand as you would any other bread using those methods. Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Sweet Cycle. Add raisins at the "add ingredient" signal. Variation: Substitute an equal amount of ground ginger for the allspice Source: "300 Best Bread Machine Recipes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 2g Fat (14.1% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 170mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n041.3 --------------- From: Reggie Dwork Subject: Deli Rye Bread Date: Sun, 06 Nov 2016 10:41:53 -0800 * Exported from MasterCook * Bread, Deli Rye Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Sandwiches Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 ounces bread flour -- (2C) 5 1/2 ounces rye flour -- light or medium 2 teaspoons caraway seeds 2 teaspoons salt 1 1/2 teaspoons instant yeast -- or rapid-rise yeast 10 ounces water -- room temp, (1 1/4C) 2 teaspoons honey 2 teaspoons vegetable oil 1 large egg -- lightly beaten Resting Time: 20 minutes Rising Time: 2 to 3 hours Baking Time: 35 minutes Total Time: 4 to 5 hours, plus 3 hours cooling time Why this recipe works: Genuine rye bread - the kind that delis pile high with rosy pastrami - should be slightly moist and chewy but not too dense, and it should have a noticeably tangy flavor. Developing a rye bread recipe isn't a simple proposition because rye flour doesn't contain enough gluten-forming proteins to make the bread rise, so it can turn out heavy. To lighten our loaf, we used twice as much high-protein bread flour as rye flour. Still, the gluten-developing kneading process didn't build enough structure for our rye bread, so we let the mixed dough rest for a 20-minute autolyse to jump-start gluten development. Deli rye almost always contains caraway seeds; 2 teaspoons gave us tangy flavor. Use light or medium rye flour in this bread; dark rye flour is overpowering. Be sure to reduce the temperature immediately after putting the loaf in the oven. Whisk bread flour, rye flour, caraway seeds, salt, and yeast together in bowl of stand mixer. Whisk water, honey, and oil in 4-cup liquid measuring cup until honey has dissolved. Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Knead dough on medium-low speed until smooth and elastic and dears sides of bowl, about 8 minutes. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic, and let rise until doubled in size, 1 1/2 to 2 hours. Stack 2 rimmed baking sheets and line with aluminum foil. Press down on dough to deflate. Turn dough out onto lightly floured counter (side of dough that was against bowl should now be facing up). Press and stretch dough into 6-inch square. Fold top corners of dough diagonally into center of square and press gently to seal. Stretch and fold upper third of dough toward center and press seam gently to seal. Stretch and fold dough in half toward you to form rough 8 by 4" loaf and pinch seam closed. Roll loaf seam side down. Gently slide your hands underneath each end of loaf and transfer seam side down to prepared sheet. Reshape loaf as needed, tucking edges under to form taut torpedo shape. Cover loosely with greased plastic and let rise until loaf increases in size by about half and dough springs back minimally when poked gently with your knuckle, 30 minutes to 1 hour. Adjust oven rack to lower-middle position and heat oven to 450F. Using sharp paring knife or single edge razor blade, make three 4" long, 1/2" deep slashes with swift, fluid motion across width of loaf, spacing slashes about 2" apart. Gently brush loaf with egg mixture and place in oven. Reduce oven temperature to 375F and bake until deep golden brown and loaf registers 205F to 210F, 35 to 40 minutes, rotating sheet halfway through baking. Transfer loaf to wire rack and let cool completely, about 3 hours, before serving. Source: ""Bread Illustrated" by America's Test Kitchen" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 2g Fat (10.8% calories from fat); 6g Protein; 36g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 436mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n041.4 --------------- From: Reggie Dwork Subject: Fenugreek Corn Bread Date: Sun, 06 Nov 2016 10:58:22 -0800 * Exported from MasterCook * Bread, Fenugreek Corn Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Hand Made Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon fenugreek seed 1 teaspoon dry yeast 2 tablespoons brown sugar 1 1/2 cups lukewarm water 2 cups hard unbleached white flour -- to 3C 1 teaspoon salt 1 1/2 cups corn flour -- (ground as fine as wheat flour - not corn meal) Egypt Fenugreek is a white-flowered herbaceous plant of the pea family, with aromatic seeds that are used for flavoring, especially ground and used in curry powder. Can be ordered on the internet or available at Whole Foods and other markets. In the Nile Delta, all the way from Cairo to Alexandria, in front of every village home you can see a beehive-shaped oven, simply built with mud and straw. A small fire of thatch and twigs burns in a lower chamber, heating the bottom of an upper chamber, where the flatbreads are baked. It requires relatively little fuel to heat the oven and to bake the breads, but the oven must be rebuilt every two years. The oven design is a very practical one in an area where fuel is scarce, but mud is always available. This delicious bread comes from the Nile Delta: aromatic with freshly ground fenugreek and a blend of corn and wheat flours, and simple to prepare. You will need a heavy skillet, a mortar and pestle or spice grinder, a medium-sized bread bowl, several large (12 by 18") baking sheets, and a rolling pin. In a heavy skillet, dry-roast the fenugreek seeds over medium-high heat until they begin to bounce around and to brown slightly, about 2 to 3 minutes; do not burn. Grind to a powder in a mortar or spice grinder, and set aside. In a medium-sized bowl, sprinkle the yeast and sugar over the warm water, and stir to dissolve. Stir in 1 1/2 cups white flour, and then stir 100 times in the same direction, about 1 minute, to develop the gluten. Sprinkle the salt and ground fenugreek over the dough, and stir to mix well. Gradually stir in the corn flour. Then stir in more unbleached flour until your dough will not accommodate any more flour, and turn out onto a lightly floured surface. Knead for 5 to 6 minutes, adding additional flour only as needed. Rinse out the bread bowl, lightly oil it, and put the dough back into the bowl. Cover with plastic wrap and let rise until doubled in volume, approximately 1 1/2 hours. Punch down the dough and let rest for 5 minutes. Lightly oil several large baking sheets. On a lightly floured surface, cut the dough into 8 equal pieces. Flatten each piece between floured palms. With a rolling pin, roll out each bread to a round approximately 6" in diameter. As you finish rolling out each bread, place it on a baking sheet. Cover the breads with plastic wrap and let rest for 20 minutes. Position a rack in the center of your oven, and preheat the oven to 400F. Bake the breads, one sheet at a time, for 12 to 15 minutes, or until lightly browned on both top and bottom. Remove and cool on racks. Serve warm or at room temperature. Makes 8 round flatbreads about 6" in diameter. Source: ""Flatbreads & Flavors" by Jeffrey Alford & Naomi Duguid" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 1g Fat (5.3% calories from fat); 5g Protein; 43g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 271mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n041.5 --------------- From: Reggie Dwork Subject: New York Style Italian Bread Date: Sun, 06 Nov 2016 11:14:30 -0800 * Exported from MasterCook * Bread, New York Style Italian Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Italian Low Fat Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: 1 1/4 cups water 3 cups unbleached all-purpose flour 1 tablespoon whole wheat flour -- or rye, plus 1 teaspoon whole wheat flour -- or rye 2 teaspoons salt 1 tablespoon brown sugar -- orhoney 1 1/2 teaspoons vinegar 1 1/2 tablespoons olive oil 2 teaspoons yeast cornmeal -- for baking sheet TOPPING: 1 egg -- beaten with 2 tablespoons water -- for egg wash sesame seeds -- for top If San Francisco gets an award for the best sourdough bread in the US, New York should get it for the best Italian bread. It seems to have consistently some of the best bread available in the country. The ovens are part of it; they're brick. But no small part is the demand, if not the desire, for really good bread. To get close to those great New York breads, try the following. Put all ingredients except the topping in the machine, and set it on the dough cycle. When the beeper sounds, remove the dough from the pan and put it into a bowl in the refrigerator to chill and rest for about 15 minutes. Heat the oven to 400F (205C). Remove the dough to a lightly floured surface. Roll the dough to a 10 x 14" oblong; then fold the long sides over into a log-shaped loaf. Pinch the seams and ends closed. On a baking sheet, sprinkle cornmeal. Set the loaf on it, seam-side down. Sprinkle water on top. Let it rise in a warm place until nearly doubled in bulk. Brush with egg wash made of 1 egg beaten with 2 tablespoons of water. Sprinkle the top with sesame seeds. With a sharp knife, make 4 diagonal cuts, about 1/4" deep, across the top. Bake in a 400F (205C) oven for 25 to 30 minutes, until golden. During the last 5 minutes, spray water in the oven. When done remove from oven and allow to cool completely on a wire rack. Source: ""Easy Bread Machine Recipes" by Rob Wanless" Yield: "1 1/2 lb loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 2g Fat (15.7% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 272mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n041.6 --------------- From: Reggie Dwork Subject: Contest reminder Date: Sun, 06 Nov 2016 11:17:36 -0800 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.n041 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved