Date: Sun, 05 Mar 2017 05:10:02 +0000 --------------- BEGIN bread-bakers.v117.n009 --------------- 01. Blue Gouda and Cracked Black Pepper (Reggie Dwork) 02. Whole Wheat Sesame Biscuits (Reggie Dwork) 03. Minor list changes and AOL problem (Jeff Dwork) 04. Asiago Herb Hoagie Rolls (Reggie Dwork) 05. Rosemary Semolina Bread with Sea Salt (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n009.1 --------------- Date: Sat, 04 Mar 2017 16:52:35 -0800 From: Reggie Dwork Subject: Blue Gouda and Cracked Black Pepper * Exported from MasterCook * Bread, Blue Gouda and Cracked Black Pepper Recipe By :suzanne-mcminn Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water 1 teaspoon yeast 2 tablespoons sugar 1/2 teaspoon salt 1 tablespoon olive oil 1/4 teaspoon coarse ground black pepper 3 1/2 cups flour -- approximately 1 cup crumbled blue cheese Prep Time: 30 minutes, total Cook Time: 25 minutes Yield: 6-8 servings In a large bowl, combine water, yeast, sugar, salt, olive oil, and pepper. Let sit five minutes. Stir in the first cup of flour with a heavy spoon. Add the crumbled blue cheese. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate-your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again before dividing in half. With floured hands, shape dough into two rustic-style loaves and place on a greased pan. When making rustic-style loaves, I only give them a few minutes to relax as I pre-heat the oven then they go right in. They hold shape better, and rise in the oven. Be sure to use a knife to slash the bread to prevent cracking in the oven. Bake for 25 minutes in a preheated 350F oven. Makes two loaves just right for supper size! Source: "Farm Bell" S(Internet Address): "http://chickensintheroad.com/farm-bell-recipes/blue-gouda-and-cracked-black-pepper-bread/" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 9g Fat (22.5% calories from fat); 13g Protein; 61g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 495mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0304 --------------- MESSAGE bread-bakers.v117.n009.2 --------------- Date: Sat, 04 Mar 2017 17:00:00 -0800 From: Reggie Dwork Subject: Whole Wheat Sesame Biscuits * Exported from MasterCook * Biscuits, Whole Wheat Sesame Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sesame seeds 1 cup whole wheat flour 1 cup all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 4 tablespoons margarine or butter 3/4 cup milk -- plus 3 tablespoons milk You can blend whole wheat flour with toasted sesame seeds to make these light golden rounds. In small skillet, toast sesame seeds over medium heat until lightly browned, about 5 minutes, stirring occasionally. Preheat oven to 425F. Lightly grease large cookie sheet. In large bowl, mix flours, baking powder, salt, and 5 teaspoons toasted sesame seeds. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in 3/4 cup plus 2 tablespoons milk, stirring just until mixture forms soft dough that leaves side of bowl. Turn dough onto lightly floured surface; knead 8 to 10 strokes to mix thoroughly. With floured rolling pin, roll dough 1/2" thick. With floured 2 1/2" round biscuit cutter, cut out biscuits. Place biscuits, about 2" apart, on cookie sheet. Press trimmings together, roll and cut as above. Brush tops of biscuits with remaining 1 tablespoon milk; sprinkle with remaining 1 teaspoon sesame seeds. Bake 12 to 15 minutes until golden. Makes 12 biscuits. Each biscuit: About 125 calories, 3 g protein, 17 g carbs, 6 g total fat (1 g saturated), 285 mg sodium. Source: "Good Housekeeping, Feb 1998" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 6g Fat (38.1% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 304mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0516 --------------- MESSAGE bread-bakers.v117.n009.3 --------------- Date: Sat, 04 Mar 2017 21:05:08 -0800 From: Jeff Dwork Subject: Minor list changes and AOL problem We've made some changes to the way the list works. Starting with this issue bread-bakers will be individually addressed to each subscriber - you should see your email address in the 'To:' field instead of . At the bottom of the email is a link that will take you directly your options page where you can put bread-bakers on hold, get a password reminder, change your password, or unsubscribe. Last week's digest (v117n008) was blocked by AOL. If you didn't get it, you can find it on the web at We hope these list changes will allow us to pass through the spam filters. Jeff & Reggie --------------- MESSAGE bread-bakers.v117.n009.4 --------------- Date: Sat, 04 Mar 2017 17:15:47 -0800 From: Reggie Dwork Subject: Asiago Herb Hoagie Rolls * Exported from MasterCook * Rolls, Asiago Herb Hoagie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Italian Posted Sandwiches Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tsp granulated sugar -- divided 2 1/4 tsp RED STAR Active Dry Yeast 1 1/2 cups warm water -- about 110-115F, divided 2 Tbsp vegetable oil 4 cups all-purpose flour -- to 4 1/2 cups, divided 1 1/2 tsp salt 3 Tbsp water 2 Tbsp unsalted butter -- melted and slightly cooled 1 egg yolk 1 garlic clove -- minced 2 tsp Italian seasoning 1 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder 1 1/2 cups shredded Asiago cheese Melted Asiago cheese and a garlic-herb butter topping make these soft and fluffy homemade hoagie rolls extra delicious as part of your favorite sandwiches. In a large bowl or the bowl of a stand mixer, combine 2 teaspoons sugar and the yeast. Add 1/2 cup of the warm water; stir to dissolve. Let stand 5 minutes until yeast is foamy, then add remaining sugar and water, oil, 3 cups of the flour and the salt. Stir to combine. Using dough hook on medium speed, knead dough in stand mixer 5 minutes, adding enough of the remaining flour until a smooth, elastic and only slightly sticky dough forms; OR, turn dough out onto a floured surface and knead by hand 10 minutes, adding enough of the remaining flour until a smooth, elastic and only slightly sticky dough forms. Shape dough into a ball and place in a lightly greased bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 hour until doubled. Punch down dough. On a lightly floured surface, divide into 8 equal pieces. Shape each piece into an elongated oval shape about 5" long, then transfer to lightly greased or silicone mat-lined baking sheets, leaving about 2" between each piece of dough. Use a sharp serrated knife to slash tops of dough about 1/4" deep. Cover baking sheets with a tea towel or greased plastic wrap and let sit 30 minutes until dough is nearly doubled and puffy. While dough is rising, heat oven to 400F. In a medium bowl, whisk together water, melted butter, egg yolk, minced garlic, Italian seasoning, salt, garlic powder and onion powder. When dough is ready to bake, brush tops and sides with herb mixture. Sprinkle with the shredded Asiago cheese. Bake 20 minutes, rotating pans halfway through, until rolls are baked through and cheese on top is melted and browned. Cool rolls completely on a cooling rack before slicing. Source: "Created by Girl Versus Dough" S(Internet Address): "http://redstaryeast.com/asiago-herb-hoagie-rolls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 371 Calories; 12g Fat (29.7% calories from fat); 14g Protein; 51g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 950mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0304 --------------- MESSAGE bread-bakers.v117.n009.5 --------------- Date: Sat, 04 Mar 2017 17:27:44 -0800 From: Reggie Dwork Subject: Rosemary Semolina Bread with Sea Salt * Exported from MasterCook * Bread, Rosemary Semolina Bread with Sea Salt Recipe By :Alexandra Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups warm water -- (105F to 115F), divided 1 tablespoon active dry yeast -- (measured from 2 envelopes) 2 1/4 cups unbleached all purpose flour -- divided, (about) 1/2 cup extra-virgin olive oil 2 teaspoons minced fresh rosemary 2 1/2 cups semolina flour -- (pasta flour), see note 1 2 teaspoons fine-grained sea salt Additional semolina flour 1 tablespoon sesame seeds -- divided 1 teaspoon coarse-grained sea salt Place 1 1/4 cups warm water in medium bowl; sprinkle yeast over and stir to blend. Let stand 5 minutes to soften. Whisk to dissolve yeast. Add 1 1/4 cups all purpose flour; whisk until smooth. Cover bowl with plastic wrap. Let stand at room temperature (about 75F) until bubbles form and yeast mixture has more than doubled in volume, about 45 minutes. Whisk remaining 1/2 cup warm water, olive oil, and rosemary in large bowl to blend. Using rubber spatula, mix in semolina flour and 2 teaspoons fine-grained sea salt (dough will be very dry). Stir in yeast mixture. Work in 3/4 cup all purpose flour. Turn dough out onto lightly floured surface. Knead until smooth, adding more all purpose flour by tablespoonfuls if sticky. Let rest 5 minutes. Knead until dough springs back when pressed with thumb, about 8 minutes. Lightly oil large bowl. Transfer dough to bowl; turn to coat. Cover with plastic wrap. Let rise at room temperature until doubled in volume, about 1 hour. Transfer dough to lightly floured surface. Flatten dough into 18×12" rectangle. Starting from 1 long side, roll tightly to form 2 1/2" diameter, 20" long log. With seam side down, shape log into ring, inserting 1 end into second end; smooth seam. (Note: You can just coil into one mass. Or you might even divide the dough in half and bake two simple boule-shaped loaves.) Line baking sheet with parchment paper. Sprinkle sheet with additional semolina flour. Transfer dough ring to prepared sheet, reshaping as necessary to form smooth circle. Sprinkle with 1 1/2 teaspoons sesame seeds, pressing lightly to adhere. Cover loosely with plastic wrap. Let bread rise at room temperature until almost doubled in volume, about 45 minutes. Preheat oven to 400F. Remove plastic wrap from bread. Using sharp knife, cut 1/4" deep slit all the way around top of loaf. Spray bread lightly with water. Sprinkle with 1 1/2 teaspoons sesame seeds and 1 teaspoon coarse-grained salt. Transfer to oven. Bake bread 15 minutes, spraying lightly with water every 5 minutes. Continue to bake without spraying until bread is golden brown and sounds hollow when tapped on bottom, about 30 minutes longer. Transfer bread to rack and cool completely. Yield: 1 very large round Source: "Seattle's Macrina Bakery" S(Internet Address): "http://www.alexandracooks.com/2012/02/10/rosemary-semolina-bread-with-sea-salt-from-seattles-macrina-bakery/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 6g Fat (30.6% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 283mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : 2015 - 0223 --------------- END bread-bakers.v117.n009 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved