Date: Sun, 11 Dec 2016 09:56:12 +0000 (UTC) -------------- BEGIN bread-bakers.v116.n046 -------------- 001 - Reggie Dwork Subject: Armenian Thin Bread (Lavash) Date: Fri, 09 Dec 2016 12:46:47 -0800 * Exported from MasterCook * Bread, Armenian Thin (Lavash) Recipe By :Jeff Smith Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups tepid water -- about 105F 1/4 cup olive oil 3 tablespoons sugar 2 1/4 teaspoons quick rising yeast 2 teaspoons salt 4 cups all-purpose flour 12 cups milk -- for topping sesame seeds -- for topping Armenian This is a cracker like bread. Place the water into the mixer bowl and add the olive oil, sugar and yeast. Using the batter blade for the mixer blend very well. It will take about 5 min on low speed. Stir in the salt. Gradually add 2 c flour and beat on low speed until a thick and smooth batter forms. Change the blade to a bread dough hook and knead in the additional 2 c flour. If you do not have a heavy mixer such as a Kitchen Aid, incorporate the flour with a wooden spoon and finish the kneading by hand. Kneading should take about 10 min in the machine or 20 min by hand. Place the dough on a plastic counter top and cover with a stainless steel bowl. Allow to rise until double in bulk, about 1 1/2 hrs. Punch the dough down and divide into 8 pieces. Let stand, covered, about 15 min. Roll out each piece of dough into a 12" diameter circle. Working with 2 pieces of dough at the same time, arrange breads on ungreased baking sheets. Brush with milk and sprinkle sesame seeds over tops. Prick with a fork many times all over. Bake on the lowest rack in the oven, at 375F, for 8 - 10 min, or until a light brown. Rotate the pans in the oven from top to bottom to insure even browning. Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10 - 15 min.) If the cracker is too dry to roll, it will crack. Sprinkle with a little water and let stand a few min. If it is too wet. cover with a dry towel and let stand. Source: "The Frugal Gourmet On Our Immigrant Ancestors" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 534 Calories; 20g Fat (33.2% calories from fat); 19g Protein; 70g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 715mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n046.2 --------------- From: Joan Ross Subject: nostalgic biscuit recipe Date: Sat, 3 Dec 2016 07:26:04 -0500 My elderly neighbor shared this with me many years ago. I never heard of the recipe until she served these to me with tea. The sugar cubes add a sweet interesting texture. *Sugar Cube Biscuits* 2 cups flour 2 tsp baking powder dash salt 1/4 cup vegetable shortening 1 Tbs grated orange rind 3/4 cup cold milk ( skim is fine also ) or as needed small sugar cubes orange juice as needed ( just start with 1/4 cup, more if needed ) glaze: 1/2 cup powdered sugar 1 1/2 tsp orange juice Sift flour, powder and salt together; cut in shortening to resemble coasrse meal. Add orange rind and milk. Stir quickly and knead lightly for a few seconds, using as little flour as possible so dough clings together Roll dough 1/2 inch thick on a lightly floured surface and cut with a floured cutter. Place rounds together in pairs with a cube of sugar dipped in some orange juice between dough Place on greased baking sheets; brush tops with glaze: some powdered sugar moistened with some orange juice. Bake at 425F - 450F for about 15 minutes or done Note: I have also baked these as single biscuits and placed a sugar cube pressed into the center of the dough These are best eaten warm Yield depends on size of biscuit cutter or whether single or stacked together. --------------- MESSAGE bread-bakers.v116.n046.3 --------------- From: Joan Ross Subject: challah recipes Date: Mon, 5 Dec 2016 06:56:05 -0500 The following recipes are shared in memory of my mother Adele, who recently passed away shortly after her 100th birthday. She and I baked so many things together. However, we always enjoyed trying and baking different recipes. We often baked challah bread and here are 3 favorites, some unique recipes, in her bread collection. *Beet Challah* 3 cups beet juice, warmed 2 pkts active dry yeast 4 eggs, room temperature 1/3 cup honey 2 tsp salt 1/2 cup melted margarine or vegetable oil 8 cups white or whole wheat flour or more as needed Dissolve the yeast in beet juice until foamy Mix together the eggs, salt, honey, and melted margarine Stir into the yeast mixture Gradually stir in enough flour of choice to make a stiff dough Knead dough on floured surface until smooth and elastic Place dough in a large greased bowl, cover and let rise double in a warm place Punch down and divide dough in half Divide each half into 3 more pieces. Roll each piece into a 10 or 12 inch rope Braid 3 ropes together to form your challah Place challah on baking sheets and let rise double in a warm place Bake challahs in a 350F preheated oven about 30 minutes or tested done Notes: may make one large loaf if desired Using white flour makes for a pinker challah than the whole wheat Nice served with cream cheese *Mayonnaise Challah* 7 1/2 cups all purpose flour 1/4 cup sugar 2 pkts active dry yeast 1 tsp salt 1 1/2 cup warm water 1/2 cup quality mayonnaise not salad dressing 4 eggs ( 3 for the bread ) 1 for the egg wash poppy seeds if desired Mix together 2 cups flour, sugar and yeast Add water and beat with electric mixer for 2 minutes at low speed Add 2 more cups flour, mayonnaise and 3 eggs. Beat with mixer 2 minutes at medium speed. Stir in by hand, enough more flour ( approx 3 cups ) to make a soft kneadable dough. Knead until smooth and elastic. Place dough in a greased bowl, cover and let rise double in a warm place. Punch down dough and divide dough in half (or in 3rds for smaller loaves) Divide each half into 3 pieces. Let rest 10 minutes. Braid by rolling each piece into long ropes and braiding ropes together to form a loaf. Place loaves on a greased baking sheet and brush with an egg wash using the 4th egg Sprinkle on poppy seeds if desired Let loaves rise double and bake in a 375F oven about 30 minutes or tested done and nicely browned. *Potato Challah* 2 pkts active dry yeast 1/2 cup warm water 1 Tbs sugar 3 room temperature eggs 1/2 cup margarine very soft 1 cup warm potato water 1 mashed boiled white potato 1 tsp salt 4 cups flour or more as needed 1 Tbs honey Egg wash Poppy seeds Dissolve yeast in the sugar and water until foamy Beat together the eggs, margarine, mashed potato, potato water and add to yeast mixture Beat in 2 cups of flour and the salt until a smooth mixture Knead until smooth and elastic,adding remaining flour by hand to form a soft dough, adding extra flour only if needed Place dough in an oiled bowl Cover and let rise double in a warm place Punch down and knead 5 minutes Divide dough in half Divide each half into 3 sections Let dough rest 10 minutes Then roll sections into ropes Braid 3 ropes into a challah loaf Place on baking sheets Brush with egg wash and sprinkle with poppy seeds if desired Let rise until doubled Bake in a preheated 375F oven about 40 minutes OR until tested done --------------- MESSAGE bread-bakers.v116.n046.4 --------------- From: Frank Metzger Subject: Real Bavarian Pretzels Date: Tue, 6 Dec 2016 12:14:41 -0500 Here's a recipe I developed for making real Bavarian pretzels using a food processor: Laugenbretzl (Bavarian Style Soft Pretzels) in the Cuisinart Laugenbretzl (the German for soft Bavarian style pretzels), seem daunting to bake but are actually quite easy and are always delectable. The hardest part is dealing with the very stiff dough and so I adapted this recipe for my 14 cup Cuisinart from the many that can be found on the internet. This takes an arduous 15 minute hand kneading process down to about 3 minutes and achieves much more consistent results. Let me also say that this recipe uses the traditional "Lauge" or lye solution which gives Bavarian pretzels their unique brown color and taste. If you are afraid of using lye go on the internet where you will find plenty of recipes that use a baking soda solution. The result will look like a pretzel but taste more like bread than a real pretzel. I do not recommend you use lye. I merely tell you what I do and why I do it. For those of you who think that food grade lye is an expensive item I refer you to Amazon where 2 lbs. (which will make many dozen of pretzels) of food grade lye costs about $12.00 including shipping. PLEASE NOTE: Lye is extremely caustic. Wear gloves and eye protection when using. Always add lye to water; NEVER add water to lye! 570 g. bread flour 2.5 tsp. kosher salt 1 tsp. instant yeast 340 g. ice water (be sure it is really cold) 2 Tbs. soft butter 1 Tbs. malt syrup 1. Place flour, salt and yeast in Cuisinart and pulse several times to mix. 2. Drop softened butter into flour mixture and pulse several times again. 3. Dribble malt syrup over flour mixture and again pulse several times. 4. Have a cooking thermometer handy. Pretzels come out best when the dough, during mixing, does not exceed 65F. The Cuisinart must be handled so as to not let it heat the dough much beyond this temperature. 5. While pulsing Cuisinart quickly pour water through the feed tube into the bowl until dough forms. Then knead at full speed until dough ball forms and dough warms to about 65F, about 1 minute or less. The dough should form a ball and fully clean the sides of the bowl. 6. Remove dough and hand-knead for two or three minutes until a smooth, elastic and pliable dough forms. 7. Round dough into a ball and place in greased bowl, turn to grease dough all over, cover and let rest 20 minutes. 8. Remove dough to counter and divide into 12 80-gram pieces. Keep them covered. 9. Round each piece of dough into a ball and keep them covered. 10. Take a piece of dough, stretch it into a 5" rectangle, fold the rectangle like a business letter and roll it into a 7" or 8" sausage with tapered ends. Set aside covered. 11. After all "sausages" have been rolled. start with the first one and roll it out to 24" with the middle thicker than the thin ends. Twist into a traditional pretzel shape by laying out a U shape, twisting about 2" of the thin ends together once and then bringing the twisted ends up to the body of the pretzel. Press the ends into the body of the pretzel so that they stick. Look in the internet for videos of this process. Once you have done it successfully it is very easy. 12. As you make the pretzels lay them out upside down on a baking sheet which has been covered with parchment paper which has been lightly sprayed with cooking spray such as PAM. Generally I get six large pretzels to sheet. 13. Place the trays with the formed pretzels in the refrigerator overnight. If possible, turn the pretzels over after about 4 hours. 14. Next day, preheat oven to 425F. 15. Make a solution of 1/2 cup food grade lye in 10 cups of cool water (5%) in a stainless steel or glass or ceramic bowl (never in plastic). BE SURE TO PUT LYE INTO WATER (NEVER THE REVERSE!) AND WEAR GLOVES AND PROTECTIVE EYEWEAR. AVOID VAPORS. 16. Wearing gloves, dip formed pretzels into lye solution, drain and place back on parchment lined baking sheet. 17. Cut each pretzel with a serrated knife for about 1.5 inches in the belly - the thickest part. Sprinkle pretzel with pretzel salt, sesame seed or poppy seed or a combination. You can also sprinkle with grated Gruyere cheese if you like. 18. Bake at 425F for about 15 minutes or until dark golden brown. Rotate the tray after 1/2 of the baking time. 19. Let pretzels cool on a rack. They taste best shortly after being baked but can be frozen and reheated in a 325F oven. They taste wonderful when split and lightly toasted on a bagel setting. Frank Frank Metzger fmtz@aol.com 561-727-8832 --------------- MESSAGE bread-bakers.v116.n046.5 --------------- From: Reggie Dwork Subject: Rosemary Pull-Apart Dinner Rolls Date: Fri, 09 Dec 2016 12:02:23 -0800 * Exported from MasterCook * Rolls, Rosemary Pull-Apart Dinner Recipe By :Chef John Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast 1/4 cup warm water -- (110F-43C) 1 cup milk 4 tablespoons unsalted butter 2 cups all-purpose flour 1 tablespoon honey 1 teaspoon salt 2 teaspoons minced fresh rosemary leaves 1/2 cup all-purpose flour -- or as needed 2 tablespoons olive oil 1 egg 1 teaspoon milk coarse sea salt -- to taste Some reviewers stated to either double the recipe or make these as directed but don't expect to get 36 regular size rolls ... these as written come out very small more like slider size ... so double recipe or make less rolls. As far as holiday dinner rolls go, these are pretty lean. You can increase the amount of melted butter and toss in a egg or two, but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach. Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes. Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat. Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours. Preheat oven to 375F (190C). Line a baking sheet with parchment paper or a silicone baking mat. Transfer dough to a work surface and shape into a rectangle about 1" thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top. Lightly beat egg with 1 teaspoon milk in a small bowl. Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes. Bake in the preheated oven until golden brown, about 20 minutes. Source: "allrecipes.com" S(Internet Address): "http://allrecipes.com/recipe/230749/rosemary-pull-apart-dinner-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 3g Fat (38.5% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n046.6 --------------- From: Carolyn Taylor Subject: Bread machine cookbook using weights? Date: Fri, 9 Dec 2016 12:24:34 -0800 Can someone recommend a good bread machine cookbook that uses the weight of at least the dry ingredients as a measure? My arthritis has encouraged me to start using a bread machine and I have always found consistent results easier when measuring by weight. Carolyn Taylor [[Editor's note: we have had good results using 4.25 oz (120g) per 1 cup of flour. We weigh flour and water in grams because our scale is more precise in metric (1g vs 0.25oz steps). Other ingredients are mostly done by volume. King Arthur has a weight chart .]] --------------- MESSAGE bread-bakers.v116.n046.7 --------------- From: Reggie Dwork Subject: Apple Cinnamon Scones Date: Fri, 09 Dec 2016 12:11:02 -0800 * Exported from MasterCook * Scones, Apple Cinnamon Recipe By : Serving Size : 12 Preparation Time :0:25 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Fruit Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup granulated sugar -- plus 1 teaspoon granulated sugar 1 1/2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 2 tablespoons cold butter -- cut into small pieces 2/3 cup half-and-half, fat free 1/4 cup cinnamon applesauce 1 1/2 cups Gala apple -- cored, chopped (1 apple) 2/3 cup confectioner's sugar Preheat oven to 400F. Coat baking sheet with cooking spray. In bowl, combine flour, 1/2 c granulated sugar, baking powder, cinnamon and salt. On med speed, beat in butter until mixture resembles coarse meal. Beat in half-and-half and applesauce until blended, 2 min. Stir in apple. Drop batter by 1/4 cupfuls onto baking sheet, 2" apart. Sprinkle tops with remaining 1 tsp granulated sugar. Bake 10 - 12 min until golden. Cool on rack. Combine confectioner's sugar and 1 Tbsp water; drizzle over scones. Makes 12 scones Cal 120, Pro 3g, Fat 2g, Sat Fat 1g, Carbs, 35g, Sod 199mg, Fiber 1g, Sugar 18g Source: "Woman's World, 10/19/09" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 2g Fat (11.4% calories from fat); 2g Protein; 36g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n046.8 --------------- From: Reggie Dwork Subject: Bread Machine Sugar-Free Bread Date: Fri, 09 Dec 2016 12:19:58 -0800 * Exported from MasterCook * Bread Machine Sugar-Free Bread Recipe By :GEORGIANA HOFFMAN Serving Size : 15 Preparation Time :0:15 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb Loaf: 1/4 ounce active dry yeast 1 cup skim milk -- luke warm 2 tablespoons warm water -- (110F/45C) 1/2 teaspoon salt 2 cups all-purpose flour 1 1/4 cups whole wheat flour 1 tablespoon olive oil Prep Time: 15 min Cook Time: 1 hr Ready In: 1 hr 15 min Makes 1 1/2 lb loaf Serves: 15 slices Whole wheat bread with no added sugar, low salt and low fat too! Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select lightest setting; press Start. Remove after the beep sounds. Place on a rack to cool. Per Serving Calories: 109 | Total Fat: 1.3g Source: "allrecipes.com" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 1g Fat (10.6% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 81mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat. --------------- MESSAGE bread-bakers.v116.n046.9 --------------- From: Reggie Dwork Subject: 4 Hour Baguette Date: Fri, 09 Dec 2016 12:25:35 -0800 * Exported from MasterCook * Bread, 4 Hour Baguette Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water -- heated to 115F, (12 oz.) 1 teaspoon active dry yeast -- (1/8 oz.) 3 1/4 cups all-purpose flour -- (14 2/3 oz.) 1 1/2 teaspoons kosher salt -- (3/8 oz.) canola oil -- for greasing 1/2 cup ice cubes Traditional baguettes are 24 to 30" long and are baked in ovens that produce steam, which delays crust formation so the loaves can fully rise. This recipe reduces the length to fit in home ovens and calls for adding ice cubes to a hot cast-iron skillet to produce steam. Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt; transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl; cover bowl with plastic wrap, and place bowl in a cold oven. Let dough rest until doubled in size, about 45 minutes. Transfer dough to a lightly floured work surface, and shape into an 8" x 6" rectangle. Fold the 8" sides toward the middle, then fold the shorter sides toward the center. Return dough, seam side down, to bowl. Cover with plastic again, and return to oven; let sit until doubled in size, about 1 hour. Remove bowl with dough from oven, and place a cast-iron skillet on the bottom rack of oven; position another rack above skillet, and place a baking stone on it. Heat oven to 475F. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14" rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until it doubles in size, about 50 minutes. Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor or paring knife, slash the top of each baguette at a 30-degree angle in four spots; each slash should be about 4" long. Using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone. Place ice cubes in skillet (this produces steam that lets the loaves rise fully before a crust forms). Bake the baguettes until darkly browned and crisp, about 30 minutes; cool before serving. S(Internet address): "http://www.saveur.com/article/Recipes/Four-Hour-Baguette" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1491 Calories; 4g Fat (2.6% calories from fat); 43g Protein; 312g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 2844mg Sodium. Exchanges: 20 1/2 Grain(Starch); 0 Lean Meat. --------------- END bread-bakers.v116.n046 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved