Date: Sun, 4 Dec 2016 09:26:32 +0000 (UTC) -------------- BEGIN bread-bakers.v116.n045 -------------- 001 - Jeff Dwork Subject: New server problems Date: Sun, 04 Dec 2016 00:54:55 -0800 There was a configuration error on the new server that caused all email sent to bread-bakers (or to bread-bakers-request) between about 27 Nov and 3 Dec to be lost. It's fixed now (I hope), so if you sent anything last week, please send it again. Thanks, Jeff --------------- MESSAGE bread-bakers.v116.n045.2 --------------- From: Reggie Dwork Subject: Potato Dinner Rolls Date: Sat, 12 Nov 2016 09:17:22 -0800 * Exported from MasterCook * Rolls, Potato Dinner Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Potatoes Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large russet potato -- (10 oz), peeled and cut into 1" pieces 2 tablespoons unsalted butter -- cut into 4 pieces 13 1/2 ounces bread flour -- (2 1/4C) 2 teaspoons instant yeast -- or rapid-rise yeast 1 teaspoon salt 1 large egg -- room temp 1 tablespoon sugar 1 large egg -- lightly beaten with 1 tablespoon water 1 pinch salt Makes: 12 rolls Rising Time: 1 to 2 hours Baking Time: 12 minutes Total Time: 2 1/2 to 3 1/2 hours, plus 15 minutes cooling time Why this recipe works: While the decadently buttery white dinner rolls associated with holiday dinners are delicious, sometimes we crave something similarly soft and tender but a little leaner. Old-fashioned potato rolls, with their light, moist crumb, fit the bill. Potato roll recipes abound, but almost none specify what type of potato to use, and some turn out heavy, rather than feathery-light, rolls. We wanted to nail down a foolproof recipe for these tender rolls. We learned that more starch is better, so we chose high-starch russets. Potato starch granules are about five times larger than wheat granules, so they can absorb at least five times as much water, resulting in a moister crumb. As we made batch after batch of rolls with different amounts of mashed russets, we discovered something interesting: The more potato we used, the less time the dough needed to rise. As it turns out, the potassium in potatoes activates yeast; the more of it there is, the quicker and more vigorous the rise. This led us to consider the cooking water. When potatoes are boiled, they leach almost half of their potassium into the water, which helped explain why so many recipes called for adding it to the dough. We found that when we switched from using 5 tablespoons of milk to using the same amount of potato cooking water, the rising times dropped still more. These rolls weren't just light, moist, and satisfying; they needed significantly less rising time than many standard dinner rolls. Don't salt the water in which you boil the potatoes. Place potato in medium saucepan and cover with 1" cold water. Bring to boil over high heat, then reduce to simmer and cook until potato is just tender (paring knife can be slipped in and out of potato with little resistance), 8 to 10 minutes. Transfer 2 1/2 oz (5 tablespoons) potato cooking water to 4-cup liquid measuring cup and let cool completely; drain potatoes. Return potatoes to now-empty saucepan and place over low heat. Cook, shaking saucepan occasionally, until any surface moisture has evaporated, about 30 seconds. Off heat, process potatoes through ricer or food mill or mash well with potato masher. Measure 1 cup very firmly packed potatoes (8 oz) and transfer to separate bowl. Stir in butter until melted and let mixture cool completely before using. Discard remaining mashed potatoes or save for another use. Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk egg and sugar into potato cooking water until sugar has dissolved. Add mashed potato mixture to flour mixture and mix with your hands until combined (some large lumps are OK). Using dough hook on low speed, slowly add cooking water mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, 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 wrap, and let rise until doubled in size, 30 minutes to 1 hour. Line rimmed baking sheet with parchment paper. Press down on dough to deflate. Transfer dough to dean counter and stretch into even 12" log. Cut log into 12 equal pieces (about 2 oz each) and cover loosely with greased plastic. Arrange dough balls seam side down on prepared sheet, spaced about 1 1/2 inches apart. Cover loosely with greased plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, 30 minutes to 1 hour. (Unrisen rolls can be refrigerated for at least 8 hours or up to 16 hours; let rolls sit at room temperature for 1 hour before baking. Adjust oven rack to upper-middle position and heat oven to 425F. Gently brush rolls with egg mixture and bake until golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Transfer rolls to wire rack and let cool for 15 minutes. Serve warm or at room temperature. Variations: Potato Dinner Rolls with Cheddar and Mustard: Stir 1/2 cup shredded cheddar cheese and 1 teaspoon dry mustard into flour mixture in step 3. Sprinkle each roll with 1 teaspoon shredded cheddar (1/4 cup total) before baking. Potato Burger Buns: Divide dough into 9 pieces (about 2 3/4 oz each) and shape into smooth, taut rounds as directed in step 6. Let rounds rest for 15 minutes, then press into 3 1/2" disks of even thickness. Arrange disks on 2 parchment paper-lined rimmed baking sheets and let rise as directed in step 7. Sprinkle rolls with 1 tablespoon sesame seeds, if desired, and bake on upper-middle and middle racks until rolls are deep golden brown, 15 to 18 minutes, switching and rotating sheets halfway through the baking. Makes 9 burger buns. Source: ""Bread Illustrated" by America's Test Kitchen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 3g Fat (19.4% calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n045.3 --------------- From: Reggie Dwork Subject: Three Cheese Semolina Bread Date: Sat, 12 Nov 2016 10:04:31 -0800 * Exported from MasterCook * Bread, Three Cheese Semolina Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Purpose Flour -- King Arthur Unbleached 1 cup semolina flour 2 teaspoons instant yeast 1 1/4 teaspoons salt 1 Tablespoon Pizza Dough Flavor 2 tablespoons garlic 1 cup lukewarm water -- to 1 1/8C 1 cup Parmesan cheese -- freshly grated 1 cup diced Provolone cheese -- smoked or plain, mild or sharp 1 cup Asiago cheese -- diced or coarsely crumbled, mild or sharp With grated Parmesan in the dough, and chunks of Asiago and provolone studded throughout, this bread is a cheese-lover's dream come true. Prep: 15 mins. to 20 mins. Bake: 30 mins. to 40 mins. Total: 3 hrs 15 mins. to 4 hrs Yield: 1 large or 2 smaller loaves. Combine everything but the three cheeses, and beat on medium speed of an electric stand mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine. Switch to the dough hook, and knead for about 5 minutes. Add the three cheeses, and mix until well combined. Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy Lightly grease a 14" to 15" covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet. Gently deflate the dough. For one long loaf, shape it into a 13" log, and place in the stoneware baker. For two loaves, divide the dough in half, and place both halves on the prepared baking sheet. Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425F. Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf. If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190F to 200F. If you're baking smaller loaves, check to see if they're done after 30 minutes. Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool. Yield: 1 large or 2 smaller loaves. Source: "www.kingarthurflour.com" S(Internet address): "www.kingarthurflour.com" Yield: "1 lg loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 8g Fat (31.3% calories from fat); 12g Protein; 27g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 559mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat. --------------- MESSAGE bread-bakers.v116.n045.4 --------------- From: Reggie Dwork Subject: Bread Machine Salsa Bread Date: Sat, 12 Nov 2016 09:40:27 -0800 * Exported from MasterCook * Bread Machine Salsa Bread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Ethnic Fatfree Low Fat Luncheon Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: 1/4 cup water 1 cup salsa -- (see tip) 1/2 teaspoon salt 1 Tablespoon granulated sugar 2 tablespoons vegetable oil 2 2/3 cups bread flour 1 1/2 teaspoons bread machine yeast -- or instant yeast This bread can be made using a stand mixer like you would do for any other stand mixer breads. Be sure to add the salsa at the end of the mixing time to preserve the pieces of salsa in the bread. Tip: Choose mild, medium, hot or extra-hot salsa. Salsa varies in thickness; if using a thin salsa, increase the flour by 1 to 2 tbsp (15 to 25 mL). A 15-oz (430 mL) jar of salsa will yield 1 3/4 cups (425 mL). This rich, pink luncheon bread is full of flavor Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Basic Cycle. Remove the baking pan carefully as it will be hot. Place on a rack for 15 min. to cool slightly. Then remove the bread from the baking pan and put on the wire rack to complete cooling. Variation: Add 1/4 cup snipped fresh cilantro. Source: ""300 Best Bread Machine Recipes" by Donna Washburn & Heather Butt" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 3g Fat (18.2% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 220mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n045.5 --------------- From: Reggie Dwork Subject: Crumbliest Scones Date: Sat, 03 Dec 2016 10:57:04 -0800 * Exported from MasterCook * Crumbliest Scones Recipe By :Bee Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Fruit Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 oz cold unsalted butter 1 lb self-raising flour -- plus a little extra for dusting 2 teaspoons baking powder 2 teaspoons sugar 1 Pinch salt 2 large eggs 4 tablespoons milk 6 oz small fresh blueberries -- or dried raisins 2 egg yolks 1/4 teaspoon sweetened condensed milk 1/4 teaspoon oil Put your butter, flour, baking powder, sugar and a pinch of salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula. Add the blueberries to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass at this point, you're done. Sprinkle over some flour, cover the bowl and pop it into the fridge for 15 minutes. Roll the dough out on a lightly floured surface until it's about 1" thick. With a 2 1/2" round cutter, cut out circles from the dough and place them upside down on a baking sheet they will rise better that way. Re-roll any off cuts to use up the dough. Brush the top of each scone with the the Egg Wash twice and bake in the oven for 15-18 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little. Serve with clotted cream (preferred), fruit jam, lemon curd, or butter. Source: "rasamalaysia.com" S(Internet Address): "http://rasamalaysia.com/crumbliest-scones-recipe/2/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 14g Fat (45.7% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 591mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : These are good for a snack or part of a light breakfast. --------------- MESSAGE bread-bakers.v116.n045.6 --------------- From: Reggie Dwork Subject: Boiled Rice Bread Date: Sat, 03 Dec 2016 10:31:07 -0800 * Exported from MasterCook * Bread, Boiled Rice (Uble Chaawal Ki Puri) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound leftover boiled rice 1/2 cup besan -- *See Note 1/2 cup chapatti flour dash of turmeric powder salt -- to taste 1 tablespoon plain yogurt 2 green chilies -- ground 1 piece ginger -- 1/2" long, ground 1 teaspoon ground coriander leaves 1 small onion -- ground ghee -- as necessary Taste it to believe it that this uble chaawal ki puri recipe can get you hooked easily. This uble chaawal ki puri when served as main dish is sure to please your family members. I thought of simply yummy, what are the words that come to your mind instantly on tasting this uble chaawal ki puri recipe? The indian uble chaawal ki puri is a delight to serve and enjoy. Uble chaawal ki puri can be ready in less than 20 minutes. Take the boiled rice and add to it first the flours and then the turmeric and salt, followed by the yoghurt and then the ground ingredients. Add the ghee as necessary (no water) and knead the mixture into a pliable dough. Divide into 8 portions and roll each one out into a thick round disc. Heat sufficient ghee in a kadhai and deep fry these discs until they are reddish brown. *NOTE: Besan: Gram flour is a pulse flour made from ground chickpeas or chana dahl. It is also known as chickpea flour, ground flour, garbanzo flour, or besan. Used in many countries. Source: "food.tv" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 1g Fat (8.6% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 21mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Serving Ideas : Serve with a main meal, as a snack, or on picnics. --------------- END bread-bakers.v116.n045 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved