Date: Mon, 03 Apr 2017 02:14:48 +0000 --------------- BEGIN bread-bakers.v117.n013 --------------- 01. Easter Bread with Anise (Sue) 02. Scallion Bread (Reggie Dwork) 03. Scandinavian Tea Bread (Reggie Dwork) 04. Smoky Fougasse Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n013.1 --------------- Date: Sun, 26 Mar 2017 11:05:26 -0400 (EDT) From: Sue Subject: Easter Bread with Anise It's a delicious sweet egg bread. I worked it up for the bread machine. For Easter I remove the dough after the first rise, punch it down, and form it into 2-3 "nests" with an egg in the middle. Then brush with milk and bake 350F until done (around 20 min). After it's cool, I cover with a glaze and colorful sprinkles. EASTER BREAD 1 egg plus enough milk to total 3/4 c 3 T honey 2 tsp vanilla 1 tsp anise 2-3 drops of yellow food coloring (to give it a nice sunny color and cover up the brown vanilla tint) 2-1/2 c flour (bread or all-purpose) 4 T butter (I cut cold butter into very small pieces rather than melting) 1-1/2 tsp yeast (make a well in the top of the flour and add it) Sweet bread cycle, light crust. --------------- MESSAGE bread-bakers.v117.n013.2 --------------- Date: Tue, 28 Mar 2017 16:11:53 -0700 From: Reggie Dwork Subject: Scallion Bread * Exported from MasterCook * Bread, Scallion Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unbleached flour 3 teaspoons baking powder 2/3 cup cold water 6 teaspoons kosher salt 2/3 c boiling water 4 teaspoons sesame oil 1/2 cup thinly sliced scallions -- (green and white parts) 1 cup peanut oil -- (or other light vegetable oil) Sift 2 cups of flour with the baking powder. Stir in the cold water and knead until smooth; let rest. Combine remaining flour with 2 teaspoons of salt. Stir in boiling water; mix well. The dough will be very sticky. Knead the hot dough together with the cold dough until smooth. Oil a glass bowl with 1 teaspoon of sesame oil. Put dough in bowl; cover and let rest 2 hours. To form the breads, knead the dough 3 to 4 minutes. Divide into 6 parts. Roll each part into a flat circle 7 to 8" in diameter. Brush the top of each circle with 1/2 teaspoon sesame oil. Sprinkle each circle with salt and scallions. Roll up each circle into a cylinder, pinching the ends closed. With the palms of your hands, roll each cyclinder until it is about 12" long. Coil each cylinder like a snake and let it rest. Roll all the coils into 7" circles with a rolling pin. Heat a thin layer of peanut oil in a large skillet. Fry each circle 8 to 10 minutes, turning midway, until each side is golden and the breads are slightly puffy. Transfer to a heated platter and keep warm until all the bread is cooked. Serve hot, cut into wedges. Source: "The Martha Stewart Show, October Fall 2008" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 308 Calories; 20g Fat (56.4% calories from fat); 4g Protein; 30g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1063mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 4 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0328 --------------- MESSAGE bread-bakers.v117.n013.3 --------------- Date: Tue, 28 Mar 2017 16:23:24 -0700 From: Reggie Dwork Subject: Scandinavian Tea Bread * Exported from MasterCook * Bread, Scandinavian Tea Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Hand Made Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 ml milk 3/4 cup oats 200 ml lukewarm water 100 ml flax seeds -- (which I did not have) 10 grams active dry yeast 250 ml greek yogurt 1 tsp salt 3 Tbsp honey 1 tsp baking powder 1/2 ml all-purpose flour -- sifted 500 ml flour -- sifted Scandinavian First make a porridge with milk and oats. Cook it. Let it cool. Dissolve yeast in lukewarm water. Let it stand for 5 minutes, add honey, then porridge and the rest of ingredients. In the end you might use around 1 liter (measured with measuring cups) flour, could be less. Shape the dough into a ball, cover with plastic and let it rise for an hour. Preheat oven to 225C. Roll the dough with your hands into app. 2 cm thick disk. Cut out (with a glass or cookie cutter) rounds, place them on baking paper and prick with a fork. Let them stand for 15 more minutes. Bake the buns for 12 minutes. Makes approximately 25 buns. They can also be frozen. Source: "yummly.com" S(Internet Address): "http://www.yummly.com/recipe/Scandinavian-Tea-Bread_--1209369" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 2g Fat (20.0% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 117mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Their small size and round shape makes them perfect for sandwiches to go. NOTES : 2016 - 0308 --------------- MESSAGE bread-bakers.v117.n013.4 --------------- Date: Tue, 28 Mar 2017 16:35:33 -0700 From: Reggie Dwork Subject: Smoky Fougasse Bread * Exported from MasterCook * Bread, Smoky Fougasse Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1 cup Unbleached All-Purpose Flour -- or First Clear Flour, King Arthur 1 cup water 1/8 teaspoon instant yeast Dough: 2 cups Unbleached All-Purpose Flour -- King Arthur 2 teaspoons Pizza Dough Flavor -- optional 1 teaspoon instant yeast 1 teaspoon salt 2 tablespoons olive oil 1 cup diced smoked Gruyere -- Havarti, or Gouda cheese 1/2 cup yellow onions -- or french-fried onions This pull-apart bread features lots of chewy crust, and the heady flavors of onion and smoked cheese. Yield: about 12 servings. Serving (1 slice, 63g) Sponge: Mix the sponge ingredients together, and let the mixture rest, covered, for 4 and up to 24 hours. Mix together the sponge and the remaining dough ingredients, except for the cheese and onions, and mix, then knead--by hand, mixer or bread machine--to form a smooth, soft dough, adding additional water or flour as necessary, about 8 min. Knead in the cheese and onions. Allow the dough to rise, covered, until it's puffy looking, about 1 1/2 hr. Cut slits into it, all the way through the bottom. Pull the dough apart widely (at least 2" apart) at the slits, to make a nice shape. Cover it, and let it rise for 30 minutes.Turn the dough out onto a lightly greased or floured work surface thick. Place it on a parchment-lined or lightly greased baking sheet. Brush it lightly with olive oil, then cut decorative. Bake the fougasse in a preheated 450F oven for 16 to 18 min, until it's a deep, golden brown. Remove it from the oven, and cool it on a rack. Source: "King Arthur Flour" Copyright: "The Baking Sheet Newsletter, Vol. III, No. 9, November 1992 issue." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 8g Fat (28.7% calories from fat); 9g Protein; 37g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 314mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat. Serving Ideas : This can be served at any time of the day ... whenever you prefer to eat it. NOTES : 2014 - 0108 --------------- END bread-bakers.v117.n013 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved