Date: Mon, 31 Jul 2017 05:52:05 +0000 --------------- BEGIN bread-bakers.v117.n029 --------------- 01. Re: bread-bakers Digest, Vol 117, Issue 28 (Debbie Rogers) 02. Orange Cumin Bread (Reggie Dwork) 03. Stonehenge Bread (Reggie Dwork) 04. Chocolate Orange Swirl Bread (Reggie Dwork) 05. Cobbled Loaf Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n029.1 --------------- Date: Sun, 23 Jul 2017 18:40:48 +0000 From: Debbie Rogers Subject: Re: bread-bakers Digest, Vol 117, Issue 28 I love to watch this show but their recipes look too involved for me. I would try them all though! Dampfnudel Recipe By :Paul Hollywood, The Great British Bake Off Bread, Chocolate Barmbrack Recipe By :Andrew Smyth, The Great British Baking Show --------------- MESSAGE bread-bakers.v117.n029.2 --------------- Date: Sun, 30 Jul 2017 22:38:07 -0700 From: Reggie Dwork Subject: Orange Cumin Bread * Exported from MasterCook * Bread, Orange Cumin #2 Recipe By :Beth Hensperger Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2-lb loaf: -- (1 1/2-lb loaf): 2/3 cup orange juice -- (1/2 cup) 7/8 cup milk -- (2/3 cup), fat-free 4 tablespoons butter -- (3 Tbsp), cut into pieces 3 1/2 cups bread flour -- (2 2/3 cups) 1/2 cup whole-wheat flour -- (1/3 cup) 1/3 cup light brown sugar -- (1/4 cup) 4 teaspoons wheat gluten -- (3 tsp) 2 teaspoons cumin seeds -- (1 1/2 tsp), crushed 2 teaspoons salt -- (1 1/2 tsp) 2 3/4 teaspoons bread machine yeast -- (2 1/2 tsp) Cumin is a familiar spice in Mediterranean baking. The strongly aromatic seeds are harvested from an umbellifer similar to caraway, which has been cultivated since ancient times. Cumin seeds act as an unexpected and harmonious foil to the fruity tang of oranges in this bread. Place all the ingredients in the pan according to the manufacturer's directions. Set crust on dark and program for basic cycle. The dough ball will be firm and smooth, yet springy. When baking cycle is done, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Source: "The Bread Lover's Bread Machine Cookbook" S(ISBN): "1-55832-156-X" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 4g Fat (20.6% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 273mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0730 --------------- MESSAGE bread-bakers.v117.n029.3 --------------- Date: Sun, 30 Jul 2017 22:38:51 -0700 From: Reggie Dwork Subject: Stonehenge Bread * Exported from MasterCook * Bread, Stonehenge Recipe By :Beth Hensperger Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2-lb loaf: -- (1 1/2lb loaf): 1/4 cup millet -- (3 Tbsp), whole millet 1/3 cup bulgar -- (1/4 cup) 1/4 cup polenta -- (3 Tbsp) 1 1/2 cups boiling water -- (1 1/4 cup) 1/4 cup honey -- (3 Tbsp) 4 tablespoons unsalted butter -- (3 Tbsp), cut into pieces 2 2/3 cups bread flour -- (2 cups) 2/3 cup whole wheat flour -- (1/2 cup) 1/3 cup medium rye flour -- (1/4 cup) 3 tablespoons bran -- (1 1/2 Tbsp) 2 tablespoons wheat gluten -- (1 1/2 Tbsp) 2 teaspoons salt -- (1 1/2 tsp) 4 1/2 teaspoons bread machine yeast -- (3 1/2 tsp) This combination of nubby whole grains and flours reminds me of an old-fashioned peasant loaf in which some wheat flour was used to lighten up the heavy all-rye breads in the cold Northern European countries. Use the finely ground imported instant polenta that comes already mixed with buckwheat flour, if you can find it. Bake this bread for the summer solstice. Place the millet, bulgar wheat, polenta, boiling water, honey and butter in a bowl. Let soak for 15 minutes to soften the grains, melt the butter, and cool until warm. Place the ingredients in the pan per manufacturer's directions, adding the grains and their soaking liquid as the liquid ingredients. Set the crust on dark and program for basic or whole-wheat cycle. Do not use a time delay. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Source: "The Bread Lover's Bread Machine Cookbook" S(ISBN): "1-55832-156-X" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 4g Fat (17.0% calories from fat); 7g Protein; 35g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 272mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0730 --------------- MESSAGE bread-bakers.v117.n029.4 --------------- Date: Sun, 30 Jul 2017 22:41:14 -0700 From: Reggie Dwork Subject: Chocolate Orange Swirl Bread * Exported from MasterCook * Bread, Chocolate Orange Swirl Recipe By :Tom, The Gread British Bake Off Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 120 grams unsalted butter -- softened, plus extra for greasing 150 grams caster sugar 4 tablespoons orange zest -- finely grated, from 1 1/2 oranges 1/4 teaspoon ground cardamom -- from seeds of 4 green pods 3/4 teaspoon salt -- orig: 1 1/2 tsp salt flakes, ground 330 milliliters milk -- full-fat 90 grams non-fat Greek yogurt -- strained 700 grams bread flour -- plus more for dusting 12 grams rapid-rise yeast For the filling: 115 grams dark chocolate -- 80% cocoa, roughly chopped 75 grams ground almonds 75 grams almonds -- flaked 3/4 teaspoon cocoa powder 2/3 bird's-eye chili -- deseeded, finely chopped 3/4 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1 pinch nutmeg -- freshly grated To finish: 1 egg -- lightly beaten 1 tablespoon cacao nibs Chocolate and orange work so well together and this sweet bread is no exception. For this recipe you will need a stand mixer with a dough hook, a food thermometer and a 30x20x6cm / 12x8x2 1/2" baking tray. 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 dough, in the bowl of a freestanding mixer cream the butter, sugar, orange zest, cardamom and salt until pale and fluffy. Mix the milk and yoghurt together, then warm until it reaches body temperature or 37C if using a food thermometer. In a separate bowl, mix the flour with the yeast. Slowly mix the milk mixture into the butter mixture. If it curdles, add a little of the flour mixture, then go back to adding the milk. Change the attachment on the mixer to a dough hook, then tip the flour on top of the wet ingredients and knead on a low speed until combined. Increase the speed to medium and knead for 10 minutes. Transfer the dough to a large greased bowl and cover with cling film. Leave to prove in a warm place for 45 minutes. For the filling, in a food processor combine the chocolate, both kinds of almonds, cocoa powder, chilli and spices. Pulse until it forms the consistency of breadcrumbs. Grease a 30x20x6cm / 12x8x2 1/2in baking tray and line with greased baking parchment. Flour the work surface and tip the dough out onto it. Cut away a third of the dough and set aside. Stretch the remaining dough into a rectangle approximately 40x20cm / 16x8in. Cover the dough with two-thirds of the filling mixture, leaving a 1cm / 1/2in gap at the long edge closest to you. Tightly roll up the dough starting with the long edge which is farthest away from you. Use the 1cm / 1/2in strip (that is not covered with filling) to seal the join. Cut the roll into twelve 3cm / 1 1/4in-thick slices and place on the prepared tray. Stretch out the remaining dough into a 10x30cm / 4x12in rectangle. Cover with the remaining filling, leaving a 1cm / 1/2in gap at the long edge closest to you. Cut into six 4cm / 1 1/2in thick slices and use them to fill the gaps between the larger rolls. Place in a warm place to prove for a further 20 minutes. Preheat the oven to 180C/350F (160C/320F convection). To finish, brush the top of the buns with beaten egg and sprinkle with cocoa nibs. Bake in the middle of the oven for 30-40 minutes. Remove from the baking tray and set aside to cool on a wire rack. S(Internet address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 10g Fat (35.7% calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 82mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0730 --------------- MESSAGE bread-bakers.v117.n029.5 --------------- Date: Sun, 30 Jul 2017 22:42:36 -0700 From: Reggie Dwork Subject: Cobbled Loaf Bread * Exported from MasterCook * Bread, Cobbled Loaf Recipe By :Kate, The Gread British Bake Off Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the orange dough: 250 grams bread flour -- plus more for dusting 5 grams salt 7 grams rapid-rise yeast 30 grams caster sugar 3 tablespoons orange zest -- finely grated, zest of one orange 120 milliliters milk -- full-fat 50 grams unsalted butter 1/4 teaspoon ground cardamom -- from seeds of 6 pods 1 medium egg -- beaten 120 grams dark chocolate -- broken into 24 equal pieces For the chocolate dough: 250 grams bread flour 15 grams cocoa powder 5 grams salt 7 grams rapid-rise yeast 30 grams caster sugar 120 milliliters milk -- full-fat 50 grams unsalted butter 1 teaspoon vanilla extract 1 medium egg 120 grams white chocolate -- broken into 24 equal pieces For the loaf: 2 tablespoons semolina flour -- fine grind vegetable oil -- for greasing For the syrup: 50 grams caster sugar 2 strips orange peel -- wide strips 2 cardamom pods -- crushed Chocolate and orange flavored rolls are arranged in a pretty tear-and-share - serve warm while the chocolate filling is still melted and oozy. For this recipe you will need a stand mixer with a dough hook and a 25cm / 10" round, dee-sided springform baking tin. You can make this bread by hand, but the dough is very wet so it's much easier to use a mixer. 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 orange dough, put the flour in the bowl of a freestanding mixer fitted with a dough hook. Add the salt, yeast, sugar and zest. Mix on a slow speed. Alternatively, put these ingredients into a large mixing bowl and mix well to combine. Gently warm the milk, butter and cardamom until the butter is melted, then add to the dry mixture. Gradually add the egg, mixing for about 5 minutes until the dough is soft and smooth. Keep kneading the dough until it is smooth and elastic. Alternatively, knead the dough by hand inside a large bowl for 5 to 10 minutes, until smooth and elastic, the dough will be quite wet. Tip the dough into a lightly oiled bowl and cover with cling film. Place in a warm place for 1 hour, or until the dough has doubled in size and springs back when you press it. For the chocolate and vanilla dough, put the flour and cocoa powder in the bowl of a freestanding mixer fitted with a dough hook. Add the salt, yeast and sugar. Mix on a slow speed. Alternatively, put these ingredients into a large mixing bowl and mix well to combine. Gently warm the milk, butter and vanilla until the butter is melted, then add to the dry mixture. Gradually add the egg, mixing for about 5 minutes until the dough is soft and smooth. Keep kneading the dough until it is smooth and elastic. Alternatively, knead the dough by hand inside a large bowl for 5 to 10 minutes, until smooth and elastic. Tip the dough into a lightly oiled bowl and cover with cling film. Place in a warm place for 1 hour, or until the dough has doubled in size and springs back when you press it. Oil a 25cm / 10in round deep-sided springform tin and dust the inside with semolina. Divide each type of dough into 12 equal portions. Flatten each portion into a disk approximately 8cm / 3 1/4in in diameter and place two pieces of chocolate one on top of the other in the middle. Gather up the edges of the dough to form a sack and pinch together to seal. Gently roll the ball in your hands and then place in the tin with the sealed edge downwards. Roll the remaining dough in the same way, alternating balls of orange and chocolate dough in the tin. Start from the outside of the tin, where there will be 14 balls, then 8 in the middle, and 2 inside. Cover the tin with cling film and prove for 30 to 40 minutes in a warm place. Preheat the oven to 200C/390F (180C/355F convection). Meanwhile, for the syrup. Put the caster sugar, 50ml/2fl oz water, orange peel and cardamom pods in a small sauce pan. Warm gently until the sugar dissolves then bring to the boil for 1 minute. Remove from the heat and set aside. Bake the loaf for 20 minutes, or until the top has browned. Remove from the tin and carefully place upside down on a baking tray lined with baking paper. Return to the oven for a further 10 to 12 minutes until baked through. Put the loaf the right-side up on a wire rack and leave to cool slightly before brushing with the syrup. Serve the bread warm while the chocolate filling is still oozy. S(Internet address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 8g Fat (35.4% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0730 --------------- END bread-bakers.v117.n029 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved