Date: Mon, 21 Aug 2017 04:45:52 +0000 --------------- BEGIN bread-bakers.v117.n032 --------------- 01. Tibetan Barley Bread (Reggie Dwork) 02. Bread Machine Carrot Cornbread (Reggie Dwork) 03. Bread Machine Christine's Fruited Pumpernickel (Reggie Dwork) 04. Unyeasted Dutch Rye Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n032.1 --------------- Date: Sun, 20 Aug 2017 21:37:37 -0700 From: Reggie Dwork Subject: Tibetan Barley Bread * Exported from MasterCook * Bread, Tibetan Barley Recipe By :Edward Espe Brown Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups barley flour 2 tablespoons sesame oil 4 cups whole wheat flour 1/2 cup millet meal -- see note 1 1/2 teaspoons salt 2 tablespoons corn oil 3 1/2 cups boiling water You can substitute cracked roasted sunflower or sesame seeds for the millet meal. Pan roast the barley flour in the sesame oil until darkened. Mix it together with the flour, meal and salt. Add the corn oil, rubbing the flour between your hands until it becomes oily. Add the boiling water a little at a time, mixing with a spoon until a dough begins to form, then mixing with your hands. Keep your hands cools by dipping them in a bowl of cold water. Mix the dough until it has an earlobe consistency, then knead it until smooth. Place the dough in an oiled pan. Cut the top lengthwise, making a deep wedge in the loaf. Proof 2 to 6 hours or overnight. Bake at 450F for 20 minutes on the middle shelf, then 400F for 40 minutes on the top shelf. The crust will be tough but the inside tender. You can also try baking at 350F for 90 minutes. Source: "Tassajara Bread Book" S(ISBN): "0-87773-343-0" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 5g Fat (25.2% calories from fat); 5g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 163mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : 2017 - 0819 --------------- MESSAGE bread-bakers.v117.n032.2 --------------- Date: Sun, 20 Aug 2017 21:38:23 -0700 From: Reggie Dwork Subject: Bread Machine Carrot Cornbread * Exported from MasterCook * Bread Machine Carrot Cornbread Recipe By :Donna Washburn and Heather Butt Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small: -- (Large): 1 1/4 cups carrots -- grated (2 cups) 1/2 cup water -- (1 cup) 1 egg -- (2 eggs) 1/4 cup nonfat dry milk -- (1/2 cup) 1 1/2 teaspoons salt -- (2 tsp) 3 tablespoons brown sugar -- packed (1/3 cup) 3 tablespoons vegetable oil -- (1/4 cup) 2 1/4 cups bread flour -- (4 1/2 cups) 1/2 cup cornmeal -- any color or grind (1 cup) 1 3/4 teaspoons bread machine yeast -- (1 3/4 tsp) Combine ingredients in the pan per manufacturer's recomendation. Select basic cycle. Source: "300 Best Bread Machine Recipes" S(ISBN): "978-0-7788-0244-0" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 3g Fat (22.9% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 219mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0819 --------------- MESSAGE bread-bakers.v117.n032.3 --------------- Date: Sun, 20 Aug 2017 21:39:05 -0700 From: Reggie Dwork Subject: Bread Machine Christine's Fruited Pumpernickel * Exported from MasterCook * Bread Machine Christine's Fruited Pumpernickel Recipe By :Donna Washburn and Heather Butt Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small: -- (Large): 1 1/4 cups water -- (1 1/2 cups) 1 tablespoon vinegar -- (2 tbsp) 1 1/4 teaspoons salt -- (1 1/2 tsp) 1 tablespoon light molasses -- (2 tbsp) 1 tablespoon packed brown sugar -- (1 tbsp) 2 tablespoons vegetable oil -- (3 tbsp) 2 3/4 cups bread flour -- (3 cups) 1/2 cup rye flour -- (3/4 cup) 2 teaspoons unsweetened cocoa powder -- sifted (1 tbsp) 2 teaspoons instant coffee granules -- (1 tbsp) 1/2 teaspoon ground ginger -- (1 tsp) 1 3/4 teaspoons bread machine yeast -- (2 1/4 tsp) 1/3 cup dried apricots -- quartered (1/2 cup) 1/3 cup pitted dates -- (1/2 cup) You can substitute chopped prunes or figs for the dates and dried apples for the apricots. Measure all ingredients except the fruit into the baking pan per manufacturer's directions. Select whole wheat cycle. Add fruit at the "add ingredient" signal. If your machine has no "add ingredient" signal on the whole wheat cycle, add the fruit to the pan after the flour. Source: "300 Best Bread Machine Recipes" S(ISBN): "978-0-7788-0244-0" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 2g Fat (14.5% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 169mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0819 --------------- MESSAGE bread-bakers.v117.n032.4 --------------- Date: Sun, 20 Aug 2017 21:40:34 -0700 From: Reggie Dwork Subject: Unyeasted Dutch Rye Bread * Exported from MasterCook * Bread, Unyeasted Dutch Rye Recipe By :Edward Espe Brown Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups rye meal -- See note 1 cup cracked wheat -- See note 1 1/2 teaspoons salt 2 tablespoons honey -- or molasses 2 tablespoons oil 1/4 cup wheat bran 3 cups boiling water -- or more if needed wheat germ -- for coating Note: For rye meal, use Bob's Red Mill Dark Rye Pumpernickel Meal or similar. For cracked wheat, use King Arthur Organic Cracked Wheat or similar. This is a pumpernickel rye bread with a texture reminiscent of salami. Though dense and heavy, the loaf can be thin-sliced to provide a soft-chewing and flavorful accompaniment to cheeses and cold cuts. Mix all together. Dough will be wet. Cover and let sit overnight. Add more bran or wheat flour if necessary in order to shape loaf. Roll loaf in wheat germ or bran. Bake in covered pan for 4 hours at 200F with a pan of hot water in the oven on a lower shelf. Refill with water as necessary. Remove from oven and cool completely. Wrap in a moist towel and refrigerate for one or two days before serving. Source: "Tassajara Bread Book" S(ISBN): "0-87773-343-0" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 2g Fat (14.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 162mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0819 --------------- END bread-bakers.v117.n032 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved