Date: Sun, 23 Jul 2017 05:20:26 +0000 --------------- BEGIN bread-bakers.v117.n028 --------------- 01. Dampfnudel (Reggie Dwork) 02. Chocolate Barmbrack Bread (Reggie Dwork) 03. New England Fantans (Reggie Dwork) 04. Virginia Spoon Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n028.1 --------------- Date: Sat, 22 Jul 2017 22:10:43 -0700 From: Reggie Dwork Subject: Dampfnudel * Exported from MasterCook * Dampfnudel Recipe By :Paul Hollywood, The Great British Bake Off Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dampfnudel: 500 grams bread flour 100 grams caster sugar 7 grams fast-action yeast 150 milliliters milk -- full-fat, warmed 2 large eggs -- lightly beaten 70 grams unsalted butter -- melted 1 Tablespoon lemon zest -- zest of one lemon vegetable oil -- for greasing For the plum sauce: 4 plums -- ripe, stones removed, roughly chopped 4 Tablespoons orange juice -- juice of one orange 50 grams demerara sugar 1 pinch ground cinnamon For the vanilla sauce: 150 milliliters milk -- full-fat 150 milliliters heavy cream 3 large egg yolks 1/2 teaspoon vanilla bean paste 2 teaspoons flour 50 grams caster sugar For the poaching liquid: 25 grams unsalted butter 150 milliliters milk -- full-fat 25 grams caster sugar These sweet steamed buns are a German speciality and should have a caramelized bottom and soft pillowy tops. The recipe is from the tv show 'The Great British Bake Off' (season 7, episode 3) broadcast in the US as 'The Great British Baking Show' (season 4, episode 3). For the dampfnudel, tip the flour into a large mixing bowl. Add the sugar to one side of the bowl and the yeast to the other. Add the milk, eggs and butter and turn the mixture round using your fingers until you have a rough dough and have picked up all the flour from the sides of the bowl. Tip the dough onto a lightly floured work surface and knead for 5 to 10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. Scatter the lemon zest on top of the dough and knead until evenly incorporated. Place the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for at least 1 hour until doubled in size. Meanwhile, for the plum sauce, tip the plums and orange juice into a large saucepan. Sprinkle over the sugar and cook over a low heat until the sugar dissolves. Increase the heat and boil for 10 minutes, squashing the plums using a wooden spoon. Remove from the heat and stir in the cinnamon. Leave to cool slightly, then blend to a thick sauce. Set aside. For the vanilla sauce, heat the milk and cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla paste, flour and sugar together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3 to 4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside. Cover the surface of the sauce with cling film, to prevent a skin forming. Turn the risen dough out onto a lightly floured surface. Turn inwards repeatedly until all the air is knocked out. Divide the dough into 12 pieces and roll into balls. For the poaching liquid, heat the butter, milk and sugar in a large sauté pan with a tight fitting lid over a medium heat for 5 minutes or until the sugar dissolves. Remove from the heat and, taking care not to burn yourself, add the dough balls, ensuring they are all are sitting on the base of pan. Leave to stand for 15 minutes until doubled in size. Reduce to a low heat and cook, covered, for 25 to 30 minutes (keep an eye on them as they will burn easily, so check them towards the end of the cooking time and add a little milk if they start to catch). Remove the lid and cook over a low heat for a further 5 to 10 minutes until the bases are golden-brown and caramelized. Meanwhile, gently reheat the plum and vanilla sauces. Remove the dampfnudels from the heat and carefully lift from the pan. Serve with the golden crust upward, with the warm plum and vanilla sauces alongside. S(Internet address): "http://www.bbc.co.uk/food/recipes/dampfnudel_36590" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 392 Calories; 15g Fat (35.0% calories from fat); 9g Protein; 55g Carbohydrate; 1g Dietary Fiber; 128mg Cholesterol; 39mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2017 - 0722 --------------- MESSAGE bread-bakers.v117.n028.2 --------------- Date: Sat, 22 Jul 2017 22:11:53 -0700 From: Reggie Dwork Subject: Chocolate Barmbrack Bread * Exported from MasterCook * Bread, Chocolate Barmbrack Recipe By :Andrew Smyth, The Great British Baking Show Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the bread: 300 grams bread flour 2 1/2 tablespoons ground mixed spice -- see directions 1/4 teaspoon salt 8 grams rapid-rise yeast 33 grams unsalted butter -- softened 66 grams golden caster sugar 200 milliliters 2% low-fat milk 1 large egg 100 grams mixed dried fruit 30 grams mixed candied peel 100 grams Belgian milk chocolate chips 1 tablespoon sunflower oil -- for greasing For the glaze and decoration 1 tablespoon caster sugar 50 milliliters boiling water 50 grams dark chocolate -- finely chopped 50 grams white chocolate -- finely chopped Barmbrack is a tea loaf similar to the Welsh bara brith. Here the same flavors have been used in this sweet bread laced with delicious dried fruit and chocolate. The recipe is from the tv show 'The Great British Bake Off' (season 7, episode 3) broadcast in the US as 'The Great British Baking Show' (season 4, episode 3). For mixed spice, mix together cinnamon, nutmeg, ginger and cloves or allspice. For the bread, line a baking tray with baking paper and dust generously with flour. Sift the flour, mixed spice and salt into a large mixing bowl. Add the yeast on the opposite side to the salt. Add the butter and sugar. Mix using your hand in a claw position until well combined. Gently warm the milk until it is warm to touch, then whisk in the egg. Make a well in the middle of the dry mixture and pour the milk mixture into it. Dust your hands with flour and mix using your hand as before, until the dough comes together. It will form a very wet dough. Knead the dough for 10 to 15 minutes in the bowl (use a dough scraper if you have one), or until the dough starts to tighten (though it will still be sticky). Regularly scrape off any dough stuck to your hands. Flour the work surface and your hands. Spread the dough out in a rough rectangle and add the dried fruit, candied peel and chocolate into the middle of the dough. Knead for a further 2 minutes to incorporate. Place the dough on the prepared tray and shape into an oval. Lightly dust with flour and cover with oiled cling film. Leave in a warm place to prove for an hour or until doubled in size. Preheat the oven to 380F/195C. Once the dough is proved, remove the cling film and slash once lengthways across the top with a sharp knife. Bake for 40 minutes on the bottom shelf of the oven, rotating the tray midway through cooking to ensure you get an even crust (the loaf should be a dark-brown colour). If the bottom edges brown too early, wrap a strip of aluminium foil around the loaf. Just before the loaf is cooked, make the glaze. Mix the sugar with the boiling water in a small bowl until the sugar is dissolved. Place the loaf on a wire rack and, while it is is still hot, liberally brush the glaze all over the crust. To decorate, gently melt the dark chocolate in a microwave or bain-marie. Allow to cool for 5 minutes then drizzle liberally over the loaf. Repeat with the white chocolate. Recipe Tips: Wet doughs, like in this recipe, are easier to knead using a freestanding mixer fitted with a dough hook, though it will not take as long. When kneading by hand, it's usually easier to use the stretch and fold method. S(Internet address): "http://www.bbc.co.uk/food/recipes/chocolate_barmbrack_09509" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 10g Fat (31.3% calories from fat); 6g Protein; 43g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 72mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2017 - 0722 --------------- MESSAGE bread-bakers.v117.n028.3 --------------- Date: Sat, 22 Jul 2017 22:13:22 -0700 From: Reggie Dwork Subject: New England Fantans * Exported from MasterCook * Rolls, New England Fantans Recipe By :Christine Ingram and Jennie Shapter Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 450 milliliters milk -- 1 3/4 cups 75 grams cornmeal -- 2/3 cup 15 grams butter -- 1 Tbsp 75 grams Cheddar cheese -- mature (sharp), grated 1 clove garlic 3 eggs -- separated 75 grams corn kernels -- 1/2 cup, optional salt and pepper -- to taste THese fantail rolls look stylish and are so versatile that they are equally suitable for a simple snack or a gourmet dinner party. Grease a muffin sheet with 9 x 7.5cm / 3" cups or foil cases. Mix the yeast with the buttermilk and sugar and then leave to stand for 15 minutes. In a pan, heat the milk with 40g/3Tbsp of the butter until the butter has melted. Cool until lukewarm. Sift the flour and salt together into a large bowl. Add the yeast mixture, milk mixture and egg and mix to a soft dough. Trun out on to a lightly floured surface and knead for 5 to 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with oiled plastic wrap and leave in a warm place for about 1 hour, until doubled in size. Turn out on to a lightly floured surface, punch down and knead until smooth and elastic. Roll into an oblong measuring 45 x 30 cm / 18" x 12" and about 5mm / 1/4" thick. Melt the remaining butter, brush over the dough and cut it lengthways into five equal strips. Stack on top of each other and cut across into nine equal 5cm / 2" strips. Pinch one side of each layered strip together, then place pinched side down into a prepared muffin cup or foil case. Cover with lightly oiled plastic wrap and leave to rise in a warm place for 30 to 40 minutes or until the fantans have almost doubled in size. Meanwhile, preheat the oven to 200C/400F. Bake for 20 minutes or until golden. Turn out on to a wire rack to cool. Source: "The Complete Book of Bread and Bread Machines" S(ISBN): "1-84309-096-1" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 8g Fat (49.4% calories from fat); 7g Protein; 11g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 115mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. NOTES : 2017 - 0722 --------------- MESSAGE bread-bakers.v117.n028.4 --------------- Date: Sat, 22 Jul 2017 22:14:25 -0700 From: Reggie Dwork Subject: Virginia Spoon Bread * Exported from MasterCook * Bread, Virginia Spoon Recipe By :Christine Ingram and Jennie Shapter Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 450 milliliters milk -- 1 3/4 cups 75 grams cornmeal -- 2/3 cup 15 grams butter -- 1 Tbsp 75 grams Cheddar cheese -- mature (sharp), grated 1 clove garlic 3 eggs -- separated 75 grams corn kernels -- 1/2 cup, optional salt and pepper -- to taste Spoon bread is a traditional dish from the southern states of America, which, according to legend, originated when too much water was added to a corn bread batter and the baked bread had to be spooned out of the tin. Served hot from the oven, this ethereally light offering - enhanced with Cheddar cheese and a hint of garlic - is delicious. Preheat the oven to 180C/350F. Grease a 1.5L / 6 cup souffle dish. Place the milk in a large heavy pan. Heat gently, then gradually add the corn meal, stirring. Add salt and slowly bring to the boil, stirring all the time. Cook for 5 to 10 minutes, stirring frequently, until thick and strong. Remove from the heat and stir in the butter, Cheddar cheese, garlic and egg yolks. Season to taste. In a bowl, whisk the egg whites until they form soft peaks. Stir one-quarter into the corn meal mixture and then gently fold in the remainder. Fold in the well-drained corn, if using. Spoon the mixture into the prepared souffle dish and bake for 45 to 50 minutes, or until puffed and beginning to brown. Serve at once. Tips: Use a perfectly clean bowl and whisk for whisking the egg whites and make sure it is free of grease by washing and drying throughly, then wiping out wit a little lemon juice. If any shell drops in with the egg, scoop it out with another, larger piece of shell. Source: "The Complete Book of Bread and Bread Machines" S(ISBN): "1-84309-096-1" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 6g Fat (49.4% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. NOTES : 2017 - 0722 --------------- END bread-bakers.v117.n028 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved