Date: Mon, 08 May 2017 06:37:00 +0000 --------------- BEGIN bread-bakers.v117.n018 --------------- 01. No Knead Oatmeal Bread (Reggie Dwork) 02. Cheese-E English Crumpet Bread (Reggie Dwork) 03. Re: silicone steam bread baker (Jeff Dwork) 04. Bavarian-Style Soft Pretzels (Reggie Dwork) 05. Mom's Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n018.1 --------------- Date: Sun, 07 May 2017 22:11:46 -0700 From: Reggie Dwork Subject: No Knead Oatmeal Bread * Exported from MasterCook * Bread, No Knead Oatmeal Recipe By :Red Star Yeast Co Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups bread flour 1/2 cup quick rolled oats 2 tsp salt 3 Tbsp butter -- soft or shortening 1 cup water 2 1/4 tsp RED STAR Active Dry Yeast -- or 1/4oz, 7g 1 egg -- room temperature 3 Tbsp light molasses A fluffy and tender no knead bread that both bread-baking beginners and aficionados will adore. Molasses and oats add rich, complex flavor. Have water at 110-115F and all other ingredients at room temperature. Measure the first 4 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the egg, molasses, and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. Stop mixer. Add the rest of the flour mixture and beat again with a spoon until smooth, about 1 to 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled, about 30 to 40 minutes. Meanwhile grease one 5x9" OR 4-1/2 x 8-1/2" loaf pan. Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pan. Tap pan on table to settle the batter. Let rise only until edges of batter come to within 1-inch of tops of large pan or reach top of smaller pan, about 30 minutes. Bake 40 to 50 minutes or until well browned on sides and top, in preheated 375F oven. Remove from pans and cool on racks. Brush with butter. *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. S(Internet Address): "http://redstaryeast.com/batterway-oatmeal-bread/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 6g Fat (21.2% calories from fat); 8g Protein; 43g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 591mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0507 --------------- MESSAGE bread-bakers.v117.n018.2 --------------- Date: Sun, 07 May 2017 22:22:39 -0700 From: Reggie Dwork Subject: Cheese-E English Crumpet Bread * Exported from MasterCook * Bread, Cheese-E English Crumpet Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 1 cup water 2 TBSP sugar 4 1/2 tsp Red Star Active Dry Yeast 5 cups bread flour 1 tsp salt 2 cups grated medium cheddar cheese 1/4 cup melted butter -- or margarine 1/2 tsp baking soda 1 TBSP water In a large pot over medium heat add the milk and water, heat just to lukewarm (110-115F). Remove from stove. Mix in sugar and stir in yeast. Whisk until no lumps remain. Then add 3 cups of bread flour and the salt. Beat until smooth. Add the last 2 cups of bread flour. Beat again. The dough should be sticky. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. While dough is rising grate cheese, set aside. Melt margarine or butter and set aside. In a small bowl dissolve soda in warm water, set aside. Stir down dough after it has risen. Add the cheese, soda and melted butter or margarine. Blend well so cheese is evenly distributed. Divide dough between two oiled 9x5x 2" loaf pans. Let rise uncovered until indentation remains after lightly touching. If you cover the bread the dough will stick to the towel. Bake in a preheated oven at 400F for 25 to 30 minutes. Remove from pans and cool on wire racks. **You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. S(Internet Address): "http://redstaryeast.com/cheese-e-english-crumpet-bread/" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 8g Fat (31.7% calories from fat); 9g Protein; 30g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 269mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0507 --------------- MESSAGE bread-bakers.v117.n018.3 --------------- Date: Sun, 07 May 2017 22:59:53 -0700 From: Jeff Dwork Subject: Re: silicone steam bread baker "Michele Kreitman" asked about the Lekue Silicone Bread Maker. The closest our experience comes is baking no-knead recipes in a cast iron pot. But the Lekue has an average Amazon review of 4.2 out of 5 and is only $21.19, so we are going to give it a try. This is the url of the Amazon reviews: Some comments from a review "LOVE this silicone bread maker for no knead bread, vegs, meats (also use in microwave for vegetables)" by sandy on Feb 5, 2015: Started with limited quantity of flour and container closed for entire baking. Wanted a larger loaf, so used my regular recipe for no knead bread: 500g King Arthur bread flour, 375g water, 12g sea salt, 1/2 tsp SAF instant yeast. Mixed and left covered with a plate at room temp (80F) for 11 hours. Baked at 425F for 30 min with container closed, then unclipped the top to allow the loaf more room as baking completed. Crust is wonderful, crumb outstanding. --------------- MESSAGE bread-bakers.v117.n018.4 --------------- Date: Sun, 07 May 2017 23:19:15 -0700 From: Reggie Dwork Subject: Bavarian-Style Soft Pretzels * Exported from MasterCook * Bread, Bavarian-Style Soft Pretzels Recipe By :Peter Reinhart Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 4 1/2 cups unbleached bread flour -- (19.5 oz) 2 tablespoons packed light brown sugar 1 tablespoon vegetable oil 2 1/4 teaspoons kosher salt Oil mister with room temp vegetable oil 1 1/2 tablespoons food-grade lye microbeads -- or 3 Tbs. baking soda 1 large egg -- lightly beaten (only with baking soda) 1 tablespoon pretzel salt -- or coarse salt Tip: A few key ingredients will help you make excellent pretzels at home. Food-grade lye microbeads are essential for a flavorful, mahogany-brown crust (you can also use baking soda, but the results won't be the same). Pretzel salt is a bright white compressed salt that adheres well to the unbaked dough; kosher or coarse sea salt is a good substitution. Make the dough Tip: An oil mister comes in handy for making pretzels because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy. In a stand mixer fitted with the dough hook (or in a large mixing bowl with a whisk), combine the yeast and 1-1/2 cups lukewarm (90 to 95F) water and let stand until dissolved, about 5 minutes. (The mixture should smell yeasty. If it doesn't, start over with a fresh batch of active dry yeast.) Add the flour, sugar, oil, and salt. Mix on low speed (or with a wooden spoon) until the ingredients are hydrated and form a coarse ball of dough, 2 to 3 minutes. Add more water as needed, 1 tsp. at a time, if all of the flour is not incorporated into the dough. Increase the speed to medium low and mix (or transfer the dough to a work surface misted with oil and knead by hand) until the dough becomes smooth, supple, and elastic, about 3 minutes. The dough should be soft but only slightly tacky; if it seems sticky or very tacky, sprinkle in more flour, as needed. If using a stand mixer, transfer the dough to a lightly oiled work surface and knead by hand for a few more seconds. Form the dough into a ball, transfer to a large, lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until it's about 1-1/2 times its original size, 1 to 1-1/2 hours. Lightly mist a work surface with oil and transfer the dough to it. Divide the dough into 6 equal pieces (about 6 oz. each). Form each piece into a smooth, round ball, lightly mist with oil, and cover with plastic wrap; let rest on the work surface at room temperature for 20 to 30 minutes to allow the gluten to relax. Shape the pretzels Line a large baking sheet with lightly oiled parchment or a silicone baking mat and set aside. Lightly mist a work surface and, using your palms and fingers, roll each piece of dough on the work surface into a rope that's about 30" long and 1/3 to 1/2" thick. If the dough resists or shrinks back, let it rest for a few minutes while you work on other pieces; short rests will let the gluten relax enough to allow for the full rollout. Working with 1 dough rope at a time, shape it into a large U that's 5 to 7" across with the curve closest to you. Take the 2 ends of the rope in your fingers and cross one over the other so the ends overhang the cross by about 3". Twist the ends of the rope, shortening the overhang to about 2". Next, pull the twisted end section toward you and fold it down over the bottom curve of the U so the ends are a couple of inches apart and overhang the bottom by about 1/4". Carefully transfer the pretzels to the prepared baking sheet, spacing them evenly and reshaping as needed. Cover with plastic wrap and freeze until hard, at least 2 hours and up to 3 weeks. Dip the pretzels If using lye, put on protective gloves. Pour 2 cups cool water into a small stainless-steel bowl just wide enough to hold one pretzel. Add the lye and stir with a stainless-steel whisk or spoon until completely dissolved. If using baking soda, bring 2 cups water to a boil in a small saucepan. Remove from the heat, add the baking soda, and stir until completely dissolved. Transfer to a bowl and let cool to lukewarm, about 30 minutes. Using stainless-steel tongs or a stainless-steel slotted spoon, dip one pretzel at a time in the lye (or baking soda) bath and soak for 5 seconds. If the liquid doesn't completely cover the pretzel, turn it over and submerge the other side for 5 seconds. Remove the pretzel from the liquid, allowing the excess to drip off, and return it to the baking sheet. To discard the lye bath, slowly pour it down the sink drain and flush with cool running water for a few seconds. If you wore non-disposable gloves, wash them in cool soapy water and rinse well. If you used a baking soda bath, brush the tops and sides of the pretzels with some of the beaten egg. Let the pretzels thaw and rise at room temperature until they are soft and puffy, 1-1/2 to 2 hours. Bake the pretzels Position a rack in the center of the oven and heat the oven to 400F. Brush baking-soda-dipped pretzels once more with egg. Lightly sprinkle the pretzels with the salt. Set the baking sheet of pretzels on another baking sheet (double-pan them) to prevent the bottoms of the pretzels from browning too quickly. Bake, rotating the pan halfway through, until rich, deep mahogany-brown for lye-dipped pretzels or dark golden-brown for baking-soda-dipped pretzels, 20 to 22 minutes. Transfer the pretzels to a rack and cool for at least 15 minutes before serving. Yields six 6-to-7" pretzels Source: "finecooking.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 5g Fat (10.5% calories from fat); 14g Protein; 79g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 1787mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : An oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy. --------------- MESSAGE bread-bakers.v117.n018.5 --------------- Date: Sun, 07 May 2017 23:20:23 -0700 From: Reggie Dwork Subject: Mom's Bread * Exported from MasterCook * Bread, Mom's Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup bulgar 2 1/2 cups all-purpose flour 1 package active dry yeast 1 1/4 cups milk 1/4 cup honey 1/4 cup butter 1 teaspoon salt 1 egg 1/4 cup whole wheat flour -- to 1 3/4 c 1/2 cup rolled oats 1/2 cup wheat cereal flakes 1/2 cup toasted wheat germ 1 egg white Wheat cereal flakes -- Wheat cereal flakes 1. Place bulgur in a small bowl. Add boiling water to cover. Let stand 15 minutes; drain well. Meanwhile, in large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside. In medium saucepan heat milk, honey, butter, and salt just until warm (120F to 130F) and butter almost melts. Add milk mixture to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the bulgur, remaining all-purpose flour, 1 cup of the whole wheat flour, oats, cereal flakes, and wheat germ. 2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour). 3. Punch dough down. Turn dough out onto a lightly floured surface; divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 8x4x2" loaf pans. Shape dough into 2 loaves; place in prepared pans. In small bowl combine egg white and 1 tablespoon water. Brush loaf tops with egg white mixture; sprinkle with coarsely crushed cereal. Cover; let rise in a warm place until nearly double (about 30 minutes).4. Preheat oven to 375F. Bake for 30 minutes or until loaves sound hollow when lightly tapped. If desired, cover tops of loaves with foil the last 10 minutes of baking to prevent overbrowning. Remove from pans; cool on wire racks. Makes 2 loaves, Serves 16 Source: "recipe.com" Start to Finish Time: "2:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 5g Fat (23.0% calories from fat); 6g Protein; 30g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 182mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v117.n018 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved