Date: Mon, 19 Jun 2017 06:02:10 +0000 --------------- BEGIN bread-bakers.v117.n024 --------------- 01. Garlic and Rosemary Skillet Bread (Reggie Dwork) 02. Direwolf Bread (Reggie Dwork) 03. Irish Whiskey Soda Bread (Reggie Dwork) 04. Kale Feta Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n024.1 --------------- Date: Sat, 17 Jun 2017 18:17:39 -0700 From: Reggie Dwork Subject: Garlic and Rosemary Skillet Bread * Exported from MasterCook * Bread, Garlic and Rosemary Skillet Recipe By :Anne Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Main Dish Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- not hot! not cold 1 tablespoon white sugar 1 tablespoon active dry yeast -- 1 pkg 3/4 teaspoon kosher salt -- or sea salt* 1/4 cup olive oil -- goes in the dough 2 1/4 cups all-purpose flour -- or bread flour, plus more as needed 1 tablespoon olive oil -- for bottom of skillet 1 tablespoon olive oil -- for top of bread 2 cloves garlic -- thinly sliced 1 teaspoon dried rosemary -- or 2 sprigs fresh chopped 1/2 teaspoon kosher salt -- or sea salt* Serves 6-8 In a large bowl or stand mixer, add warm water, sugar, and yeast. Stir together with a spoon, then set a timer for 5 minutes. If your mixture is bubbly and a bit foamy after 5 minutes, congratulations! You didn't kill your yeast. If it's not reacting, then start over. Add 3/4 teaspoon salt, 1/4 cup olive oil, and 2 1/4 cups flour. Stir together with a spoon until a soft dough forms. Then if you are using a stand mixer, switch to the dough hook and knead for 8-10 minutes. If you're kneading by hand, turn onto a well-floured work surface and knead for 8-10 minutes. Add more flour as needed. I used an extra 1/4 cup. You want the dough to be workable but it is still pretty sticky. Grease a large bowl. Scrape the dough into the bowl, form a ball, and turn to coat the top with oil. Cover with plastic wrap and let rise for 45 minutes. (Hang onto the plastic wrap for the second rise.) Coat a 10" cast iron skillet** with 1 tablespoon olive oil. Punch down the dough and press it into the bottom of the pan. Use a sharp knife to score the bread on top in a crisscross pattern. Brush the top with 1 tablespoon olive oil. Then sprinkle with garlic, rosemary, and 1/2 teaspoon salt. Cover loosely with plastic wrap and let rise another 20 minutes. Preheat your oven to 400F. When the bread has risen, bake at 400F for 20-25 minutes. Remove from the oven when the top is light golden brown all over. Remove the bread from the skillet right away and let cool on a wire rack. If you leave it in the pan the crust will get soggy! Drizzle with more olive oil, slice into wedges, and serve hot! Notes: *If you don't have kosher or sea salt, table salt will work fine. Just use a little less each time. (Don't fill your half teaspoon all the way to the top) **If you don't have a cast iron skillet, I bet this would work great in a 9x9" pan. The bottom of the bread might not get quite as crispy but it will still be delicious! S(Internet Address): "http://thefoodcharlatan.com/2016/10/18/garlic-and-rosemary-skillet-bread-recipe/" Yield: "6 to 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 11g Fat (41.5% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0617 --------------- MESSAGE bread-bakers.v117.n024.2 --------------- Date: Sat, 17 Jun 2017 18:25:52 -0700 From: Reggie Dwork Subject: Direwolf Bread * Exported from MasterCook * Bread, Direwolf Recipe By :Rick Martinez Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- plus more for dusting 2 cups whole wheat flour 1 cup rye flour -- or whole wheat flour 2 tablespoons light brown sugar 4 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 4 tablespoons unsalted butter -- (1/2 stick), cut into pieces, room temp, plus more, melted, for brushing 1 cup dark Belgian ale -- (such as St Bernadetus quadruple ABT 12) 1 cup buttermilk 3 tablespoons fresh lemon juice Nonstick vegetable oil spray flaky sea salt -- Black or white 1 pink peppercorn -- (optional) Re-create Hot Pie's iconic farewell gift to Arya in honor of your favorite show, Game of Thrones. Be sure to print out the wolf template on an 11x17" sheet. NOTE: See transfer at http://www.bonappetit.com/wp-content/uploads/2016/04/BA_wolf-1024x663.jpg OR take a picture of your favorite dog and use it as a transfer. Servings: 16 slices Makes 1 large or 2 small loaves Preheat oven to 350F. Lightly dust a parchment-lined baking sheet with all-purpose flour. Whisk whole wheat flour, rye flour, brown sugar, baking powder, kosher salt, baking soda, and 1 cup all-purpose flour in a large bowl, breaking up brown sugar lumps with your fingers, until combined. Work in 4 Tbsp. butter with your fingers until pea-size pieces remain. Make a well in the center and add beer, buttermilk, and lemon juice. Mix with a wooden spoon until a sticky dough forms and no streaks of flour remain. If using the wolf template, cut it out. Transfer dough to prepared pan. Using wet hands, pat dough to a 15x9" oval, making sure dough is smooth and an even thickness. Lightly spray back of template with nonstick spray and lightly dust with all-purpose flour. Place template, floured side down, over dough. Using a sharp paring knife, trace template with an up and down sawing motion, cleaning knife frequently with warm water to get a smoother cut. Gather scraps and pat into a small oval; transfer oval to another parchment-lined baking sheet. Brush loaves with melted butter and sprinkle with sea salt. Press 1 pink peppercorn into wolf dough (this will be the eye). Bake loaves, rotating sheets halfway through, until golden brown, 55-70 minutes. Let cool on sheets. If making a standard loaf, transfer dough to prepared pan. Using wet hands, pat dough to a 14x5" rectangle, making sure dough is smooth and an even thickness. Brush with melted butter and sprinkle with sea salt. Bake until golden brown, 55-70 minutes. Let cool in pan. Source: "bonappetit.com" S(Internet Address): "http://www.bonappetit.com/recipe/direwolf-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 3g Fat (21.4% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 297mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0613 --------------- MESSAGE bread-bakers.v117.n024.3 --------------- Date: Sat, 17 Jun 2017 18:45:17 -0700 From: Reggie Dwork Subject: Irish Whiskey Soda Bread * Exported from MasterCook * Soda Bread (Irish Whiskey Soda Bread) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Hand Made Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 4 C all-purpose flour 1 tsp baking soda 1 C raisins -- or currants optional 1 1/2 c buttermilk 1/2 c Honey -- liquid 1 tsp Salt 1/4 c Butter -- chilled 1/4 c Irish Whiskey -- or buttermilk Glaze: 2 tsp Irish Whiskey 2 tsp milk BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8" (20 cm) round. Place in two greased 8" (1.2 L) round cake pans. With floured knife, cut a cross 1/2" deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven for 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges and serve. Source: "BigOven" S(Internet Address): "http://www.bigoven.com/recipe/soda-bread-irish-whiskey-soda-bread/58552" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 437 Calories; 7g Fat (14.6% calories from fat); 9g Protein; 82g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 535mg Sodium. Exchanges: 3 Grain(Starch); 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2017 - 0617 --------------- MESSAGE bread-bakers.v117.n024.4 --------------- Date: Sun, 18 Jun 2017 22:57:35 -0700 From: Reggie Dwork Subject: Kale Feta Bread * Exported from MasterCook * Bread, Kale Feta Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups einkorn flour -- or whole wheat flour 1 cup white whole wheat flour 1 1/2 Tablespoons baking powder 1 pinch kosher salt 1 pinch black pepper 2 1/2 cups Tuscan kale -- shredded 1 cup feta cheese -- crumbled 2 eggs 1/2 cup extra virgin olive oil 3/4 cup yogurt -- plain, Greek style 3/4 cup whole milk 1/4 cup walnuts -- chopped, optional Einkorn wheat is ancestral to emmer, spelt, durum and soft wheats. It's available on the internet. You can use whole-wheat flour instead. Tuscan kale or lacinato kale has flatter leaves and is said to be slightly sweeter and more delicate than curly kale. Preheat oven to 350F and grease a loaf pan or line with parchment paper. Combine the flours, baking powder, salt, pepper, kale and feta in a large bowl. Whisk together the eggs, olive oil, yogurt and milk in another bowl. Pour the wet ingredients into the dry ingredients and mix together until just combined. Transfer the batter into the loaf pan and sprinkle the nuts on top (if using). Bake for 45 - 50 minutes until a toothpick inserted in the middle of the loaf comes out clean and edges start to brown. Let sit for 10 minutes before removing to a cooling rack. S(Internet address): "http://www.healthyseasonalrecipes.com/kale-feta-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 16g Fat (53.3% calories from fat); 8g Protein; 22g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0617 --------------- END bread-bakers.v117.n024 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved