Date: Mon, 13 Feb 2017 05:41:02 +0000 --------------- BEGIN bread-bakers.v117.n006 --------------- 01. Soft Eggless Pretzels (Reggie Dwork) 02. Wisconsin Cheddar Beer (Reggie Dwork) 03. Website improvements (Jeff Dwork) 04. Speckbrot (Reggie Dwork) 05. Sephardi Bread (Reggie Dwork) 06. Sesame Bread (Reggie Dwork) 07. Swedish Rye Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n006.1 --------------- Date: Wed, 08 Feb 2017 13:42:14 -0800 From: Reggie Dwork Subject: Soft Eggless Pretzels * Exported from MasterCook * Bread, Soft Eggless Pretzels Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast 1/2 teaspoon sugar 1/2 cup warm water 2 1/2 cups all-purpose flour 1/4 cup sugar 3/4 teaspoon salt 1 tablespoon oil 1/4 cup warm water -- to 1/2 cup 1/4 cup baking soda 2 cups hot water 2 tablespoons butter -- melted 2 tablespoons confectioner's sugar 1/4 cup chocolate -- melted, or as needed optional Sprinkle the yeast in the warm water and add 1/2 sugar to it. Let it stand for 10 minutes or till it froths up very well. In a bowl combine the flour, sugar and salt Add the yeast mixture to this and knead well. Add more water if necessary. Add the oil and knead till the dough is pliable Transfer this dough to a well oiled bowl and let it rise for 45-60 minutes Preheat to the oven to 200C or 400F When the dough has risen well divide into 6-8 pieces. Take each piece and roll into a rope on a well floured board. Twist this rope and form a preztel shape. Assemble all the prezels. Now dissolve the baking soda in hot water. Dip all the pretzels in this solution and place them on a baking tray (I greased it). Bake for 10 minutes or till browned Brush the hot preztels with butter and sprinkle with the confectioner's sugar Drizzle some with the melted chocolate too. Serve warm and be sure of the ooh's and aah's being murmured:-) Source: "veenasvegnation.com" S(Internet Address): "http://www.veenasvegnation.com/2011/04/soft-eggless-pretzels.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 433 Calories; 20g Fat (38.6% calories from fat); 6g Protein; 64g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 2128mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 Fat; 2 1/2 Other Carbohydrates. NOTES : 2015 - 0427 --------------- MESSAGE bread-bakers.v117.n006.2 --------------- Date: Wed, 08 Feb 2017 14:22:53 -0800 From: Reggie Dwork Subject: Wisconsin Cheddar Beer * Exported from MasterCook * Bread, Wisconsin Cheddar Beer Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Alcohol Bread Bread-Bakers Mailing List Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups bread flour 1 envelope fast-acting yeast 4 ounce sweet Italian sausage -- casing removed 12 ounce regular beer -- or bottle amber 2 tablespoons sugar 2 teaspoons salt 4 ounces shredded Cheddar cheese -- (about 1 cup) 4 scallions -- chopped (about 1/2 cup) 2 tablespoons butter -- melted Prep: 20 mins Rise: 1 hr 30 mins Bake: 30 mins to 35 mins at 350F Yield: 2 loaves (16 slices each) Mix together 2 cups flour and yeast in large bowl. Cook sausage in small skillet, breaking apart with wooden spoon, until cooked through, about 5 minutes. Heat beer, sugar and salt in saucepan until 120 to 130F on instant-read thermometer. Pour into flour-yeast mixture in bowl. Beat with wooden spoon for about 100 strokes. Add remaining 2 cups flour, 1/2 cup at a time. Add sausage, 1/2 cup cheese, scallions; knead with hands. Transfer dough to lightly floured surface. Knead until smooth and elastic, about 8 minutes, adding flour as needed to prevent sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour. Punch dough down. Divide in half. Let rest 5 minutes. Shape each half into oblong loaf, about 10 x 3". Transfer to greased baking sheet. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, 30 minutes. Heat oven to 350F. Using razor blade or sharp knife, make long slash down center of each loaf. Sprinkle 1/4 cup cheese down center of each loaf. Bake in 350F oven for 15 minutes. Brush each loaf with 1 tablespoon melted butter. Bake another 15 to 20 minutes or until golden and loaves sound hollow when tapped on the bottom. Remove to wire rack to cool. Serve slightly warm. Nutrition: Cal 81, Total Fat 2g, Pro 3g, Carb 12g, Sodium 172mg, Fiber 1g Source: "familycircle.com" S(Internet Address): "http://www.familycircle.com/recipe/breads/wisconsin-cheddar-beer-bread/" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 7g Fat (29.8% calories from fat); 7g Protein; 28g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 379mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0208 --------------- MESSAGE bread-bakers.v117.n006.3 --------------- Date: Sun, 12 Feb 2017 21:18:15 -0800 From: Jeff Dwork Subject: Website improvements The digest archives have been updated and improved. There is a new search capability. Visit and check it out. Jeff --------------- MESSAGE bread-bakers.v117.n006.4 --------------- Date: Sun, 12 Feb 2017 21:03:37 -0800 From: Reggie Dwork Subject: Speckbrot * Exported from MasterCook * Speckbrot Recipe By :Betsy Oppenneer Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound slab bacon -- or salt pork, cut in 1/2-inch dice 1 tablespoon active dry yeast -- scant, 1 package, 1/4 oz 1/4 cup water -- warm 3/4 cup milk 1/4 cup unsalted butter -- softened, 1/2 stick 1 egg 1 teaspoon salt 4 cups all-purpose flour -- to 5 cups Topping: olive oil -- optional coarse salt -- optional Should you have trouble finding slab bacon, thick-sliced bacon can be substituted, but the large chunks are much tastier. Coarse salt is a great addition if you use bacon, but not for the salt pork, which is salty enough by itself. Cook bacon: In a large skillet over medium heat, cook the bacon until most of the fat has been rendered and the meat is crisp, about 7 minutes. Drain on paper towels until cooled. By hand: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110°F and add it to the yeast along with the butter, egg, salt, and 2 cups of the flour. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic. By mixer: In the mixer bowl, sprinkle the yeast in the water to soften. Heat the milk to 110°F and add it to the yeast along with the butter, egg, salt, and 2 cups of the flour. Using the paddle, beat on medium-low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low. By food processor: In a large measuring cup, sprinkle the yeast in water to soften. Heat the milk to 100°F and add it to the yeast along with the egg. In the bowl of the food processor fitted with the dough blade, combine the butter, salt, and 4 cups flour with 3 or 4 pulses. With the food processor running, add the liquid ingredients as fast as the dry ingredients will accept them. If you hear a sputtering sound, pour the liquid slower. As soon as all the liquid is added, turn the processor off. Check the liquid-to-flour ratio (see page 28). Pulse until the dough forms a ball, then process exactly 60 seconds. By bread machine: Put the water, milk, butter, egg, and salt in the bread pan. Add 4 cups flour and sprinkle with the yeast. Select the Dough cycle and press Start. While the dough is mixing, check the liquid-to-flour ratio. The machine stops after the kneading cycle. You may let the dough rise in the bread machine or a bowl. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Shape: Turn the dough out onto a lightly oiled work surface. Knead the cooled bacon into the dough. Cover with a towel and let rest 5 minutes. Shape the dough into a 12-inch circle and place on a parchment-lined or well-greased baking sheet. Second rise: Cover with a tightly woven towel and let rise for 45 minutes. Preheat oven: About 10 minutes before baking, preheat the oven to 400°F. Final preparation: Brush the loaf with olive oil and sprinkle with coarse salt if desired. With a sharp serrated knife or razor blade, cut an X about 1/4 inch deep into the top of the loaf. Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190°F. Immediately remove the bread from the baking sheet and place on a rack to cool. This bread is best served warm. If it's baked ahead of time, reheat it in a 375°F oven for 5 minutes. The bread can also be frozen once it has completely cooled; thaw completely before reheating. Source: "Celebration Breads" S(ISBN): "0-7432-2483-3" Yield: "1 round loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 338 Calories; 19g Fat (51.5% calories from fat); 14g Protein; 27g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 637mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat. --------------- MESSAGE bread-bakers.v117.n006.5 --------------- Date: Sun, 12 Feb 2017 21:05:05 -0800 From: Reggie Dwork Subject: Sephardi Bread * Exported from MasterCook * Bread, Sephardi Recipe By :Betsy Oppenneer Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 tablespoon active dry yeast -- 1/4 oz, one package 3/4 cup water -- warm, about 110F 3 tablespoons olive oil 1 teaspoon salt 3 cups semolina flour -- 2 3/4 to 3 1/4 cups Filling: 2 tablespoons olive oil 2 teaspoons coriander seeds -- freshly ground 1/2 teaspoon turmeric 1 cup almonds -- whole, blanched Glaze: 1 egg 1 tablespoon water -- cold toasted sesame seeds -- optional This bread is at its best when baked on a stone. If you use a stone, place the shaped dough on a piece of parchment paper to help transfer the stuffed loaf from the rising surface to the oven in one piece. By hand: In a large bowl, sprinkle the yeast in the water to soften. Add the olive oil, salt, and 1 cup of the flour to the yeast. Beat vigorously for 2 minutes. Add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is stiff and elastic. By mixer: In the mixer bowl, sprinkle the yeast in the water to soften. Add the olive oil, salt, and 1 cup of the flour to the yeast. Using the mixer paddle, beat on medium-low speed for 2 minutes. Add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough is stiff and cleans the bowl. Knead 4 to 5 minutes on medium-low. By food processor: In a measuring cup or small bowl, sprinkle the yeast in the water to soften. Add the olive oil to the yeast. In the bowl of the food processor fitted with the dough blade, combine the salt and 2 3/4 cups of the flour with 4 or 5 pulses. With the food processor running, add the liquid ingredients as fast as the dry ingredients will accept them. If you hear a sputtering sound, pour the liquid slower. As soon as all the liquid is added, turn the processor off. Check the liquid-to-flour ratio. Pulse until the dough forms a ball, then process for exactly 60 seconds. By bread machine: For the dough, put the water and olive oil into the bread pan. Add the salt and 2 3/4 cups flour, then sprinkle with the yeast. Select the Dough cycle and press Start. While the dough is mixing, check the liquid-to-flour ratio. The machine stops after the kneading cycle. You may let the dough rise in the bread machine or a bowl. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour. Prepare filling: Heat the olive oil in a large skillet over medium heat. Add the coriander and turmeric and cook for 1 minute. Add the almonds and cook for 5 minutes until the almonds begin to brown slightly (they'll cook more while baking). Remove from the heat and cool. Prepare glaze: Beat the egg with the cold water. Set aside. Shape: Turn the dough out onto a lightly oiled work surface and divide it in half. Roll each piece of dough into a 14-inch circle. If using a baking stone, place one circle on a piece of parchment paper or on a paddle that has been sprinkled heavily with semolina flour (you need enough semolina to allow the dough to slide easily). If not using a stone, place the dough on a parchment-lined or well-greased pizza pan or stretch the dough to fit a large baking sheet. Spread the almond mixture over the circle, leaving a 1/2-inch border at the edge. Brush the edge lightly with the egg glaze. Place the other circle over the nut-covered circle. Press the circles together. With the side of your thumb and forefinger, pinch the top to the bottom to seal the filling inside and create a scalloped edge. Second rise: Cover with a tightly woven towel and let rise for 30 minutes. Preheat oven: If using a baking stone, place the stone on the lower shelf of the oven. About 30 minutes before baking, preheat the oven to 425°F. If not using a stone, preheat the oven about 10 minutes before baking. Final preparation: Brush the top of the loaf with the egg glaze. With a fork or skewer, punch holes about every 2 inches in the top to prevent air bubbles from forming under the crust. Sprinkle the top of the loaf liberally with sesame seeds. Bake and cool: If using a baking stone, slide the bread onto the hot stone. If not using a stone, put the pan in the oven. Bake for 20 minutes until the bread is golden brown. A thermometer does not work for thin, filled breads. You need to go by the color of the loaf. Immediately remove the bread from the oven and place it on a rack to cool. Serve warm. This bread is best served fresh. It does not freeze well because the almonds become rubbery. Source: "Celebration Breads" S(ISBN): "0-7432-2483-3" Yield: "1 large loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 8g Fat (40.6% calories from fat); 5g Protein; 20g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 112mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat. --------------- MESSAGE bread-bakers.v117.n006.6 --------------- Date: Sun, 12 Feb 2017 21:09:11 -0800 From: Reggie Dwork Subject: Sesame Bread * Exported from MasterCook * Bread, Sesame Recipe By :Susan Jane Cheney Serving Size : 20 Preparation Time :2:30 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups spring water 3/4 teaspoon active dry yeast 7 1/2 cups whole wheat bread flour 3/4 cup sesame seeds -- plus extra for garnish 2 1/4 teaspoons sea salt 2 tablespoons sesame oil egg wash The irresistible flavor and gentle crunch of roasted sesame seeds pervades this popular loaf. Heat 1/4 cup of the water and cool it to lukewarm. Add the yeast and a teaspoon of flour. Cover and set it in a warm spot to proof. Add the remaining 2 3/4 cups water. Gradually stir in about 3 1/2 cups of the flour to form a thick batter. Cover and set it in a draft-free spot for 2 hours, or until a sponge develops. Meanwhile, roast the sesame seeds in a dry, heavy-bottomed skillet (cast iron works well) over medium heat; agitate the pan or stir often to prevent the seeds from burning. Grind the seeds coarsely with a mortar and pestle or food processor. Stir the salt, oil, and sesame seeds into the sponge. Gradually stir in enough of the remaining flour to form a dough. Turn the dough out onto a lightly floured surface and cover it for about 10 minutes. Knead the dough until smooth and elastic, adding flour as necessary to keep it from sticking. Form the dough into a ball and place it in a lightly greased bowl. Cover and set it aside for about 2 hours, or until the dough has risen and does not spring back when pressed. Turn the dough out and knead it briefly. Return it to the bowl for a second rise. Shape and pan the dough. Cover the loaves and set them aside to rise for about an hour, or until the dough rebounds slowly when pressed. Slash the tops of the loaves, brush them with an egg wash and sprinkle on whole sesame seeds. Bake at 400F for about 20 minutes, then lower the heat to 350F and bake 20 to 30 minutes longer, until the loaves are brown, have firm sides, and sound distinctly hollow when removed from the pans and tapped on the bottom. Cool the bread thoroughly before slicing or storing it. Variation: Add the grated zest of a large lemon along with the salt, oil, and seeds. Variation: Substitute 1/4 cup each of toasted poppy seeds and toasted sunflower seeds for 1/2 cup of the sesame seeds. Source: "Breadtime" S(ISBN): "0-89815-953-9" Yield: "2 loaves" Start to Finish Time: "7:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 5g Fat (21.1% calories from fat); 7g Protein; 34g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 214mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat. --------------- MESSAGE bread-bakers.v117.n006.7 --------------- Date: Sun, 12 Feb 2017 21:12:56 -0800 From: Reggie Dwork Subject: Swedish Rye Bread * Exported from MasterCook * Bread, Swedish Rye 2 Recipe By :Susan Jane Cheney Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low-Cal Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups orange juice 2 tablespoons orange juice -- combine with above 1/2 cup rye flour 1 1/2 teaspoons sesame seeds -- toasted and ground 1 tablespoon vegetable oil 1 3/4 teaspoons sea salt 3 1/4 cups whole wheat bread flour 2 teaspoons active dry yeast This loaf has a subtly sweet flavor and compact though soft texture. Add the ingredients to the bread machine container in the order specified by the manufacurer. Source: "Breadtime" S(ISBN): "0-89815-953-9" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 1g Fat (11.7% calories from fat); 3g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat. --------------- END bread-bakers.v117.n006 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved