Date: Mon, 28 Aug 2017 07:18:44 +0000 --------------- BEGIN bread-bakers.v117.n033 --------------- 01. Re: bread-bakers Digest, Vol 117, Issue 30 (Debbie Rogers) 02. Carrot Poppy Seed Wheat Bread (Reggie Dwork) 03. Afghan Home-Style Naan (Reggie Dwork) 04. Chickpea Flour Country Bread (Reggie Dwork) 05. Onion Herb Batter Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n033.1 --------------- Date: Sat, 26 Aug 2017 21:28:33 +0000 From: Debbie Rogers Subject: Re: bread-bakers Digest, Vol 117, Issue 30 >Date: Fri, 04 Aug 2017 12:27:09 -0700 >From: Reggie Dwork >Subject: German Rye Bread How many loaves and what size pans? [[ Editor's note: Most likely one 9" by 5" or two mini-loaf pans The recipe in archives has been updated https://bread-bakers.com/msgs/v117n030/msg00000.html ]] --------------- MESSAGE bread-bakers.v117.n033.2 --------------- Date: Mon, 28 Aug 2017 00:00:50 -0700 From: Reggie Dwork Subject: Carrot Poppy Seed Wheat Bread * Exported from MasterCook * Bread, Carrot Poppy Seed Wheat Recipe By :Maggie Baylis and Coralie Castle Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hot water -- 120F/48C 1 cup grated carrot 2/3 cup raisins -- or coarsely chopped pitted dates 2/3 cup poppy seeds 1 1/2 tablespoons active dry yeast 1/3 cup water -- lukewarm 5 tablespoons butter -- cut in pieces 1 cup milk -- scalded 1/2 cup honey 5 1/2 cups whole wheat flour 2 teaspoons salt 1/2 cup white flour -- or as needed Pour hot water over carrots, raisins and poppy seeds. Stir and let stand 10 minutes. In large bowl, sprinkle yeast over lukewarm water, stir to dissolve and let stand until foamy. Stir butter into milk to melt; cool to lukewarm. Add milk/butter mixture to proofed yeast along with honey and 3 cups of the whole wheat flour. Beat vigorously about 3 minutes until air bubbles form (or use food processor). Stir in salt, carrot mixture and remaining whole wheat flour. Mound white flour on board. Turn dough out and knead in flour. Add additional white flour as needed to prevent excessive sticking. Knead 3 minutes. Lightly oil board and knead an additional 3 minutes. Cover with tea towel and let rest 10 to 15 minutes. Knead briefly, form into a smooth ball, place in oiled bowl, turn to coat all surfaces, cover with tea towel and let rise in warm place 80 minutes or until double in size. Punch down, knead briefly and divide into 2 equal pieces. Form each into a loaf and place in oiled 4.5 by 8.5 inch loaf pan. Cover with tea towel and let rise in warm place for 50 minutes or until almost doubled in size. Place in oven, turn heat to 350F/180C (or preheat oven) and bake 45 minutes or until bread tests done. Turn out onto wire rack, turn right side up and cool. Note: the authors recommend starting the baking in a cold oven to get extra rise. If you bake in a preheated oven reduce the baking time. The authors make no suggestions, so take your best guess and test for doneness. Source: "Real Bread" S(ISBN): "0-89286-179-7" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 4g Fat (22.8% calories from fat); 4g Protein; 25g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol; 159mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0827 --------------- MESSAGE bread-bakers.v117.n033.3 --------------- Date: Mon, 28 Aug 2017 00:01:29 -0700 From: Reggie Dwork Subject: Afghan Home-Style Naan * Exported from MasterCook * Bread, Afghan Home-Style Naan Recipe By :Jeffrey Alford and Naomi Duguid Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast -- dry 1/2 cup water -- warm, 105F to 115F 1 cup yogurt -- whole milk, well chilled 1 cup water -- boiling 5 1/2 cups whole wheat flour -- hard wheat, approximate amt 2 tablespoons corn oil -- or safflower 2 teaspoons salt 6 tablespoons sesame seeds This Afghan home-style bread is a classic Central Asian naan. It is thick, soft and almost rich in taste. You will need a large bread bowl, a medium-size bowl, unglazed quarry tiles or baking stone to fit your oven rack or a baking sheet at least 10 by 14 inches, a baker's peel or another large baking sheet, a rolling pin, and a razor blade or sharp knife. Sprinkle the yeast over the warm water in a large bowl. Stir to dissolve. Place the yogurt in a medium bowl and gradually stir in the boiling water. Let cool to tepid (105F to 115F). Stir the yogurt mixture into the yeast mixture. Stir in 3 cups flour, 1/2 cup at a time. Then stir for 2 minutes in the same direction: You now have a sponge. Cover with plastic wrap and let stand for 30 minutes. Sprinkle the oil and salt onto the sponge. Mix in enough of the remaining flour, 1/2 cup at a time, to form a dough. Turn out onto a lightly floured surface and knead until smooth and elastic, adding more flour if the dough is sticky, about 10 minutes. Wash out and lightly oil the large bowl. Add the dough, turning to coat the entire surface. Cover with a damp cloth or plastic wrap and let rise until doubled in volume, about 1 hour. Position a rack in the lower third of the oven and arrange the quarry tiles on the rack, leaving a 1 inch space between the tiles and the oven walls. Or place a 10 by 14 inch or larger baking sheet in the oven to preheat. Preheat the oven to 450F. Punch the dough down. Divide into 6 pieces. Using lightly floured hands, flatten each piece on a lightly floured work surface into a 4 to 5 inch round. Cover the rounds with a cloth or plastic wrap and let rest for 10 minutes. Lightly flour a baker's peel or the back side of a large baking sheet. Working with one dough round at a time, roll out on a lightly floured surface until the dough begins to stretch (keep the remaining dough covered). Brush the flour from the work surface and sprinkle 1 tablespoon of the sesame seeds onto the work surface. Lay the dough on the seeds and roll out into a 6 by 10 inch rectangle. Turn the dough over. Using a razor blade or the tip of a sharp knife, cut five 1 inch long slits evenly spaced around the dough, radiating out from the center like sun rays or flower petals. Slide the dough onto the baker's peel or prepared sheet. Then slide the dough onto the quarry tiles or preheating baking sheet and bake until the top begins to brown, about 5 minutes. Transfer the bread to a rack Repeat with the remaining dough rounds and sesame seeds. Serve warm or at room temperature. Makes six rectangular flatbreads, about 5 by 9 inches. Source: "Flatbreads and Flavors" S(ISBN): "0-688-11411-3" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 6g Fat (21.4% calories from fat); 9g Protein; 42g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 369mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0827 --------------- MESSAGE bread-bakers.v117.n033.4 --------------- Date: Mon, 28 Aug 2017 00:02:12 -0700 From: Reggie Dwork Subject: Chickpea Flour Country Bread * Exported from MasterCook * Bread, Chickpea Flour Country Recipe By :Jeffrey Alford and Naomi Duguid Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- roughly chopped 1 teaspoon cumin seed 1 cup chickpea flour -- a.k.a. garbanzo flour 1/2 teaspoon salt 2 tablespoons vegetable oil 1/2 cup water 1 cup atta flour -- see note Note: atta flour is finely ground whole wheat flour. Commonly used to make chapati and sometimes called chapati flour. This dough is best made in a food processor. You will also need a baking stone or unglazed quarry stones or baking sheets to fit your oven, and a rolling pin. Combine the onion and cumin seed in a food processor and process until the onion is very finely chopped. Add the chickpea flour, salt and vegetable oil and process for 25 to 30 seconds. With the motor running, add the water, a little at a time. Let the batter rest for 15 minutes in the food processor. Add the whole wheat flour and process until a dough has formed. Process for another 45 seconds, and turn the hard, sticky dough out onto a lightly floured surface. Knead briefly until smooth. Divide the dough into 8 equal pieces. Pat each piece between well-floured palms to a disc 3 to 4 inches in diameter. Set aside; do not stack. Cover with plastic wrap and let rest for 20 to 30 minutes. Place quarry tiles (or stone) on the bottom rack of the oven leaving a 1 inch gap between the stone and the oven walls. Preheat the oven to 450F. Begin rolling out the breads: Roll each one into a thin round approximately 8 inches in diameter. Roll firmly but carefully, as the dough tears easily; flour your rolling pin as needed. Roll out as many breads as you can fit in your oven at one time. Place the breads on the hot tiles. Bake for about 2 minutes, or until tiny bubbles rise across the entire surface of the bread and it is pale yellow in color; the bottom should be flecked with brown. Remove the breads and wrap in a towel to keep warm while you bake the remaining breads. These breads are best served warm. Source: "Flatbreads and Flavors" S(ISBN): "0-688-11411-3" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 4g Fat (47.2% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2017 - 0827 --------------- MESSAGE bread-bakers.v117.n033.5 --------------- Date: Mon, 28 Aug 2017 00:03:05 -0700 From: Reggie Dwork Subject: Onion Herb Batter Bread * Exported from MasterCook * Bread, Onion Herb Batter Recipe By :Maggie Baylis and Coralie Castle Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1/2 cup water -- lukewarm 1 tablespoon honey 1 cup whole wheat flour 1 tablespoon butter -- cut in bits 1/2 cup milk -- scalded 1/4 cup wheat germ -- untoasted 1 teaspoon salt 1/4 cup onion -- minced 1 teaspoon garlic -- minced 1 teaspoon fresh chives -- minced 1/2 teaspoon fresh oregano -- minced 1/2 teaspoon fresh thyme -- minced 1 cup white flour -- or as needed In large bowl, sprinkle yeast over water, stir in honey and let stand until foamy. Stir in whole wheat flour and beat vigorously about 3 minutes until air bubbles form. Stir butter into milk to melt; let cool to lukewarm and add to yeast mixture along with wheat germ, salt, onion, garlic and herbs. Blend well. Add flour 1/2 cup at a time, continue to beat and scrape down the sides (or use a stand mixer with dough hook). Batter should be stiff and come up in one mass when lifted by mixing spoon. Cover with tea towel and let rise in warm place for 90 minutes or until treble in size. Stir down and spoon into a well-oiled 8.5 by 4.5 inch loaf pan. Cover with tea towel and let rise in warm place for 1 hour or until almost double in size. Place in oven, turn heat to 350F/180C (or preheat oven) and bake 35 minutes or until bread tests done. Turn out onto wire rack and cool right-side up. Note: the authors recommend starting the baking in a cold oven to get extra rise. If you bake in a preheated oven reduce the baking time. The authors make no suggestions, so take your best guess and test for doneness. Source: "Real Bread" S(ISBN): "0-89286-179-7" Yield: "1 medium loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 1g Fat (15.5% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0827 --------------- END bread-bakers.v117.n033 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved