Date: Sun, 26 Mar 2017 06:54:37 +0000 --------------- BEGIN bread-bakers.v117.n012 --------------- 01. Re: 100% Rye Bread in a Food Processor (Jeff Dwork) 02. Purple Basil Parmesan Biscuits (Reggie Dwork) 03. Bread Machine 7 Grain Seed Bread (Reggie Dwork) 04. Bread Machine Best Portuguese Sweet Bread (Reggie Dwork) 05. Bread Machine Honey and Beer Rye Bread (Reggie Dwork) 06. Arizona Corn Bread (Reggie Dwork) 07. 100% Rye Boule (Jeff Dwork) --------------- MESSAGE bread-bakers.v117.n012.1 --------------- Date: Sat, 25 Mar 2017 23:18:53 -0700 From: Jeff Dwork Subject: Re: 100% Rye Bread in a Food Processor BevInTX wrote: >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. 100% rye dough doesn't require kneading - rye gluten is different from wheat gluten and doesn't become elastic. All that is required is to mix the dough thoroughly. The dough is stickier, so it's probably safer to not use your food processor - do it by hand or use a stand mixer. We've never made a 100% rye bread, so we don't have direct experience. This is from King Arthur Flour's website: >If you've never made rye bread before, you'll be surprised by the >dough's consistency, especially if you're making a loaf that's at >least 50% rye flour. The dough is more clay-like than elastic; this >is fine. Don't try to "knead it into shape." It will never become as >"supple" as a typical wheat-based dough. Even when fully kneaded, it >probably won't form a smooth ball; you'll need to shape it into a >ball prior to its first rise. Look elsewhere in this digest for a 100% rye recipe that doesn't use a starter - nearly all recipes begin with a starter. Jeff --------------- MESSAGE bread-bakers.v117.n012.2 --------------- Date: Sat, 25 Mar 2017 13:49:57 -0700 From: Reggie Dwork Subject: Purple Basil Parmesan Biscuits * Exported from MasterCook * Biscuits, Purple Basil Parmesan Recipe By :Joanne Weir Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces all-purpose flour -- (about 2 cups) 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1/4 cup chilled butter -- cut into small pieces 2/3 cup chopped fresh purple basil 1/2 cup finely grated Parmigiano-Reggiano cheese -- (2 oz) 2/3 cup nonfat milk 1 large egg Cooking spray Yield: 12 Servings:1 each Bake: 15 min Preheat oven to 425F Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in basil and cheese. Combine milk and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Turn dough out onto a floured surface; pat to 1" thick circle. Cut with a 2" biscuit cutter into 12 biscuits. Place biscuits on a baking sheet coated with cooking spray. Bake at 425F for 15 minutes. Remove from oven, and cool. Source: "Cooking Light, July 2009" S(Internet Address): "http://www.myrecipes.com/recipe/purple-basil-parmesan-biscuits-10000001906343/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 6g Fat (31.9% calories from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 456mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2014 - 1008 --------------- MESSAGE bread-bakers.v117.n012.3 --------------- Date: Sat, 25 Mar 2017 13:53:35 -0700 From: Reggie Dwork Subject: Bread Machine 7 Grain Seed Bread * Exported from MasterCook * Bread Machine 7 Grain Seed Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: 1 1/4 Cups Water 3 tablespoons Non-Fat Dry Milk Powder 3/4 teaspoon sea salt 1 1/2 cups Unbleached White All-Purpose Flour 1 cup 7 Grain Hot Cereal -- plus 2 tablespoons 7 Grain Hot Cereal 2 1/4 teaspoons Active Dry Yeast 2 tablespoons Poppy Seeds 2 tablespoons White Hulled Sesame Seeds 2 tablespoons Raw Shelled Sunflower Seeds 3 tablespoons Molasses Makes one 1-1/2 lb. loaf (16 slices) Add all ingredients, except the seeds, in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading on the Panasonic or National), add the seeds. Remove from bread machine immediately after cooking. Let loaf cool for 15 minutes before slicing. Source: "bobsredmill.com" S(Internet address): "http://www.bobsredmill.com/recipes/how-to-make/7-grain-seed-bread-for-the-bread-machine/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 2g Fat (16.5% calories from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 95mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0703 --------------- MESSAGE bread-bakers.v117.n012.4 --------------- Date: Sat, 25 Mar 2017 14:11:38 -0700 From: Reggie Dwork Subject: Bread Machine Best Portuguese Sweet Bread * Exported from MasterCook * Bread Machine Best Portuguese Sweet Bread Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Bread Bread Machine Bread-Bakers Mailing List Ethnic Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 2 large eggs 2 tablespoons butter 1/3 cup sugar 3/4 teaspoon salt 3 cups bread flour 2 1/2 teaspoons active dry yeast Portuguese If you don't own a bread machine, this can be adapted to make in a KitchenAid stand mixer using the dough hook. Kept the ingredients basically the same, with the exception of adding 1 1/2 Tbs. honey. Can be baked it in a 9" x 5" loaf pan in the oven. All ingredients should be at room temperature. Should you prefer this even sweeter, increase sugar to: 1/2 Cup. Bake in bread machine Source: "allrecipes.com" S(Internet address): "http://allrecipes.com/recipe/24575/oatmeal-banana-nut-bread/" Start to Finish Time: "0:45" T(bake): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 6g Fat (19.3% calories from fat); 9g Protein; 48g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 263mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0325 --------------- MESSAGE bread-bakers.v117.n012.5 --------------- Date: Sat, 25 Mar 2017 14:24:48 -0700 From: Reggie Dwork Subject: Bread Machine Honey and Beer Rye Bread * Exported from MasterCook * Bread Machine Honey and Beer Rye Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Alcohol Bread Bread Machine Bread-Bakers Mailing List Fatfree Grains Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the starter: 3/4 cup milk 1 cup rye flour 3/4 teaspoon rapid-rise active dry yeast For the dough: 3/4 cup flat beer -- scant 2 3/4 cups unbleached white bread flour -- scant 3/4 cup rye flour -- (medium grind) 1 tablespoon honey 1 1/2 teaspoons salt 1/2 teaspoon rapid-rise active dry yeast whole-wheat flour -- for dusting board Mix the milk, flour and yeast for the starter in a large bowl. Stir, then cover with a damp dish towel. Rest in a warm place for 3 days; stir once a day. Make the dough. Pour the starter into the bread machine pan. Add the beer. If the instructions for your machine specify that the yeast is to be placed in the pan first, simply reverse the order in which you add the liquid and dry ingredients. Sprinkle both types of flour over, ensuring that the beer is completely covered. Add the honey and salt, placing them in separate corners of the bread pan. Make a shallow indentation in the center of the flour (but not down as far as the liquid) and add the yeast. Set the bread machine to the dough setting; use basic dough setting (if available). Press Start. Lightly oil a 6 1/2" square pan that is fairly deep. When the dough cycle has finished, remove the dough from the machine and place it on a lightly floured surface. Punch it down gently. Roll the dough into a rectangle about 3/4" thick. It needs to be the same width as the pan and three times as long. Fold the bottom third of the dough up and the top third down, then seal the edges with the rolling pin. Place the folded dough in the prepared pan, cover it with lightly oiled plastic wrap. Leave in a warm place for 45-60 minutes, or until the dough has risen almost to the top of the pan. Meanwhile, preheat the oven to 425F. Dust the top of the loaf with a little whole wheat flour. Using a sharp knife, slash the loaf with four long cuts. Repeat with five cuts in the opposite direction to give a cross-hatched effect. Bake the bread for 30-35 minutes, or until it sounds hollow when tapped on the bottom. Turn out onto a wire rack to cool slightly before serving. Source: "breadexperience.com" S(Internet address): "http://breadmakingblog.breadexperience.com/2008/10/beer-rye-bread-in-bread-machine.html" Copyright: "From: Bread Machine: How to prepare and bake the perfect loaf by Jennie Shapter" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 1g Fat (6.4% calories from fat); 6g Protein; 37g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 276mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0908 --------------- MESSAGE bread-bakers.v117.n012.6 --------------- Date: Sat, 25 Mar 2017 14:36:09 -0700 From: Reggie Dwork Subject: Arizona Corn Bread * Exported from MasterCook * Bread, Arizona Corn Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Posted Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 2 tablespoons sugar 2 packages active dry yeast -- 1/4 oz each 1 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon pepper 8 ounces sour cream 1/2 cup canola oil 1/2 cup chopped green onions 2 eggs 1 1/4 cups shredded pepper Jack cheese 1 cup cream-style corn 2 jalapeno peppers -- seeded and chopped 5 cups all-purpose flour -- to 6C Additional cornmeal Melted butter Unlike other corn breads, this one uses yeast. With oil and sour cream, this moist, tender loaf has a bit of zip to it from the peppers. Prep: 20 min. + rising Bake: 30 min. Yield: 32 Servings total Makes: 2 loaves Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. In a large bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120-130F. Add to cornmeal mixture; beat until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Grease two 9" x 5" loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes. Brush butter over loaves. Bake at 375F for 30-35 minutes or until golden brown; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Source: "tasteofhome.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 6g Fat (34.2% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 96mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2013 - 0915 --------------- MESSAGE bread-bakers.v117.n012.7 --------------- Date: Sat, 25 Mar 2017 23:46:46 -0700 From: Jeff Dwork Subject: 100% Rye Boule * Exported from MasterCook * Bread, 100% Rye Boule Recipe By :Felicity Cloake Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams rye flour -- plus extra to dust (5 cups) 10 grams salt -- (1 1/2 tsp) 50 grams rye flakes -- (optional) 50 grams sunflower seeds -- or pumpkin or other (optional) 10 grams yeast -- fast-acting (1 1/2 packets) 1 Tablespoon molasses -- or treacle 400 milliliters boiling water -- (1 2/3 cups) Put the flour and salt in a large bowl and pour over 400mL boiling water. Mix together into a paste and leave to cool a little. Add the yeast and just enough water to bring it all together into a dough that's soft, but not too sticky - about 50 - 75 mL (1/4 to 1/3 cup) should do it. Lightly grease a work surface and work the dough for about five minutes until it feels smooth and everything is well mixed together. Lightly flour a bowl or proofing basket. Form the dough into a ball shape by turning it on the work surface while tucking the bottom edge underneath, then put it into the bowl and cover with a damp cloth. Leave somewhere relatively warm, but draft-free, preferably overnight, until roughly 1.5 times the size (it probably won't double). Heat the oven to 425F/220C and put a roasting tray in the bottom. Boil a kettle. Line a baking tray with parchment paper and turn the dough out on to it so the floured base is on top. Slash with a knife. Put in the oven, then - working very quickly - half-fill the roasting tin with boiling water. Bake for about 35 minutes until the loaf it well browned on top and the base sounds fairly hollow. Allow to cool on a rack before slicing. S(Internet address): "https://www.theguardian.com/lifeandstyle/wordofmouth/2016/jan/28/how-to-make-the-perfect-rye-bread" Yield: "1 round loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 2g Fat (13.3% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 261mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0325 --------------- END bread-bakers.v117.n012 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved