Date: Tue, 28 Feb 2017 08:10:18 +0000 --------------- BEGIN bread-bakers.v117.n008 --------------- 01. 100% Rye Bread Dough in a Food Processor (BevInTX) 02. Anadama Bread (Reggie Dwork) 03. Brother Juniper's Cornbread (Reggie Dwork) 04. Stout Bread (Reggie Dwork) 05. Pumpkin-Raisin Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n008.1 --------------- Date: Mon, 20 Feb 2017 14:17:12 -0600 From: BevInTX Subject: 100% Rye Bread Dough in a Food Processor Is it possible to make 100% rye bread dough in a food processor? I read someplace that rye dough is too sticky and could ruin a food processor, but I'm not sure as to whether that's right or not. I tried sending a message to KitchenAid, but I didn't get any reply back from them. -- Bev in TX --------------- MESSAGE bread-bakers.v117.n008.2 --------------- Date: Mon, 27 Feb 2017 23:59:59 -0800 From: Reggie Dwork Subject: Anadama Bread * Exported from MasterCook * Bread, Anadama (City Tavern) Recipe By :Walter Staib Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce active dry yeast -- 2 packages 2 cups warm water -- 110 - 115F 3/4 cup coarse yellow cornmeal -- plus extra for coating pan 1/2 cup dark molasses 6 Tablespoons unsalted butter -- softened 1 teaspoon salt 5 1/2 cups bread flour In the bowl of an electric mixer, whisk together the yeast and the warm water. Let stand about 10 minutes, until foamy. Fit the mixer with the dough hook attachment and beat in the cornmeal, molasses, butter, and salt. Mix in the flour, 1 cup at a time, to make a moderately stiff dough. Turn the dough out onto a lightly-floured surface and knead for 6 to 8 minutes, until smooth and elastic, adding only enough flour to prevent sticking. Transfer the dough to a large bowl coated with vegetable oil and turn the dough to coat all surfaces. Cover with a slightly damp towel and let rise in a warm, draft-free place for 1 to 1 1/2 hours, until doubled in size. Punch the dough down. Turn out onto a lightly-floured work surface and divide it in half. Cover and let rest for 10 minutes. Preheat the oven to 375°F. Grease a large baking pan with butter and sprinkle with cornmeal. Shape each half of the dough into a ball. Place the balls, smooth sides up, on the prepared baking pans. Flatten each ball into a 6-inch round loaf. Cover and let rise for 30 to 45 minutes, until almost doubled in size. Bake for 25 to 30 minutes, or until almost doubled in size. Serve warm or cooled and toasted. The City Tavern in Philadelphia, PA is a historically accurate reconstruction on the original site of the 18th century City Tavern. It specializes in 18th century style gourmet cuisine. Source: "The City Tavern Cookbook" S(ISBN): "978-0-7624-3417-6" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 3g Fat (18.2% calories from fat); 3g Protein; 23g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 70mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n008.3 --------------- Date: Tue, 28 Feb 2017 00:00:52 -0800 From: Reggie Dwork Subject: Brother Juniper's Cornbread * Exported from MasterCook * Cornbread, Brother Juniper's Recipe By :Peter Reinhart Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 3 cups polenta -- coarse-ground cornmeal, uncooked 4 1/2 tablespoons baking powder 1 tablespoon salt -- preferably sea salt 1 1/4 cups sugar 2 cups corn kernels -- fresh or frozen This batter can be baked as a pan bread, grilled like a pancake, or baked in muffin tins. Mixing: Mix the dry ingredients, including the corn, together in a bowl. In a separate bowl, mix the liquid ingredients. Combine the two mixtures with a spoon or whisk but mix only until the batter is smooth and all the dry ingredients are absorbed. The consistency should not be as stiff as cake batter, but thick and soupy, so that it may be poured into a baking pan. Baking: Preheat the oven to 350F. (300 F. for a convection oven). You may heat the pan in advance with some bacon fat or oil or you can grease the pan with oil, butter, or margarine and simply add the batter. The hot fat sears the bottom and gives a nice flavor to the bread; the cool pan gives a softer bottom. Fill a 12"x12" pan only halfway as the bread will rise almost double. Bake for about 35 minutes or until the center is springy and a toothpick comes out clean. Allow to cool for at least 20 minutes before serving. Honey or molasses may be served with it but most will find it is best with butter or margarine. Variations: This same batter can be made into muffins, deep-fried as hush puppies (add a little more flour to the batter to stiffen it), or pan-fried as pancakes or fritters. You can also bake in small pancake-sized disks and store them for popping into the toaster later. Source: "Brother Juniper's Bread Book" S(ISBN): "0-201-62467-2" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 380 Calories; 1g Fat (1.8% calories from fat); 8g Protein; 85g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 813mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n008.4 --------------- Date: Tue, 28 Feb 2017 00:01:41 -0800 From: Reggie Dwork Subject: Stout Bread * Exported from MasterCook * Bread, Stout Recipe By :Peter Reinhart Serving Size : 48 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 cups bread flour -- or unbleached white flour 1/4 cup wheat bran 1/4 cup brown sugar 1 cup dark roasted malt crystals -- or powder 2 1/2 Tablespoons instant yeast -- or 3 Tbsp active dry yeast 2 tablespoons salt -- preferably sea salt 1 cup rice -- cooked and cooled 1/2 cup buttermilk 1 1/2 cups water -- approximately This bread goes well with traditional roast beef dinners and may be used as a sandwich bread with wursts or cured sausages. Try it side by side with a glass of stout. You will be amazed at the similarity. Yeast note: Instant or bread machine yeast needs no proofing. Proof active dry yeast in 4 Tbsp lukewarm water before using. Malt note: Dark roasted malt can be found in home brewing shops or through catalogues. It is expensive, over $2 per pound, but it is the essence of this bread. If you substitute lighter malts, you will have a lighter and subtler bread, the equivalent of an ale rather than a stout. The choice is yours. Cook the rice: Brown rice is better than white but white will do if it is all you have. Start with two parts water to one part rice and bring the mixture to a boil. Simmer for about 35 minutes. Cook the rice ahead and allow it to cool down; warm rice tends to make dough gummy. You can also save rice leftover from meals for breadmaking. Mixing and kneading: Mix all dry ingredients, including the proofed yeast and cooked, cooled rice, in a bowl, then add the liquid ingredients, reserving a little water for adjustments during kneading. Turn the mixture out onto a floured counter and knead for 10 to 12 minutes. The dough should be firm yet soft, tacky but not sticky, the rice evenly distributed and with no sign of the consistency of a gruel. The gluten should be providing a stretchable medium in which the dough can sustain its rise and hold its dome. Proofing: Return the dough to a clean bowl, cover it with a damp cloth or plastic wrap or slip the bowl into a plastic bag and allow the dough to rise in a warm place (an oven with the pilot light on or warm room) or at room temperature. Depending on temperature, allow from 45 minutes to 1 1/2 hours for the dough to rise double in volume. Divide the dough into three equal parts. Flatten each piece with the heels of both hands and fold it over on itself to form a cylindrical shape. Squeeze the dough to release bubbles and pinch the seam closed. Roll the loaf back and forth under your hands to smooth the surface. Place each loaf in a greased 9-inch-by-4 1/2-inch-by-3-inch pan, seam-side down. Baking: Brush the tops of the loaves with a little egg wash (1 egg to 2 cups water). Cover with a damp cloth or plastic wrap and set aside to proof for about one hour. When the dough has doubled in size or is cresting over the pan, bake at 350F (300F in a convection oven) for about 45 minutes. Thwack the bottom to test for doneness. Source: "Brother Juniper's Bread Book" S(ISBN): "0-201-62467-2" Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; trace Fat (4.0% calories from fat); 3g Protein; 23g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 270mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n008.5 --------------- Date: Tue, 28 Feb 2017 00:02:43 -0800 From: Reggie Dwork Subject: Pumpkin-Raisin Bread * Exported from MasterCook * Bread, Pumpkin-Raisin Recipe By :Walter Staib Serving Size : 32 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pumpkin puree 1 cup vegetable oil 4 large eggs 3 1/3 cups all-purpose flour -- sifted 3 cups sugar 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/2 cup raisins Preheat the oven to 350F. Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans with butter In a medium-size mixing bowl, mix together 2/3 cup water, the pumpkin puree, oil and eggs In a large mixing bowl, stir together the flour, sugar, baking soda, salt, nutmeg and cinnamon. Fold the egg mixture into the dry ingredients. With a rubber spatula or wooden spoon, gently fold the raisins into the batter. Divide the batter between the prepared pans. Bake about 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes. To remove the breads, flip the pans on their sides and gently pull out the bread. Serve warm or cool completely on a wire rack. The City Tavern in Philadelphia, PA is a historically accurate reconstruction on the original site of the 18th century City Tavern. It specializes in 18th century style gourmet cuisine. Source: "The City Tavern Cookbook" S(ISBN): "978-0-7624-3417-6" Yield: "2 8-inch loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 8g Fat (33.4% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 189mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- END bread-bakers.v117.n008 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved