Date: Mon, 04 Sep 2017 03:22:04 +0000 --------------- BEGIN bread-bakers.v117.n034 --------------- 01. PHYLLIS' Bread (Phyllis O'Neil) 02. No-Knead Whole Wheat Rolls (Reggie Dwork) 03. Mediterranean Bread (Bread Machine) (Reggie Dwork) 04. Corrections (Jeff Dwork) 05. Maggiolini (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n034.1 --------------- Date: Mon, 28 Aug 2017 09:49:26 -0700 From: "Phyllis O'Neil" Subject: PHYLLIS' Bread from the Deaf Smith Country Cookbook (I haven't tried it . . . yet) PHYLLIS' BREAD YIELD: 2 9x5 INCH LOAVES 1 1/2 cups warm water 2 tablespoons dry yeast 3 tablespoons unrefined corn germ oil 4 tablespoons raw honey or unsulfured molasses 5 1/2 to 6 cups whole wheat flour 1 1/2 teaspoons sea salt Dissolve the yeast in the warm water. Add the oil and honey. Mix the flour and salt. Add the liquids. Mix well with hands, adding a little more flour if needed. Cover and let rise until double (about 1 1/2 hours). Knead down. Shape the dough into 2 loaves. Place in oiled loaf pans. Allow to rise again until nearly doubled. Bake 10 minutes at 400F. Reduce the heat to 350F and bake 20 minutes more. Cool on rack. VARIATION: Substitute 1 cup cracked wheat for 1 cup flour. This is a simple, delicious bread. It works well for beginners or old hands. --------------- MESSAGE bread-bakers.v117.n034.2 --------------- Date: Sun, 03 Sep 2017 15:28:44 -0700 From: Reggie Dwork Subject: No-Knead Whole Wheat Rolls * Exported from MasterCook * Rolls, No-Knead Whole Wheat #1 Recipe By :Deborah Patrauchuk Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast 1 1/4 cups warm water -- (110 to 115F) 2 cups all-purpose flour 1 cup whole wheat flour 2 tablespoons butter -- softened 1 tablespoon honey 1 tablespoon molasses 1 teaspoon salt 1 teaspoon Italian seasoning Prep: 15 min. + rising Bake: 10 min. Yield: 12 In a large bowl, dissolve yeast in warm water. Add remaining ingredients. Beat on medium speed 3 minutes (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375F. Stir batter down. Set aside 1/4 cup batter. Fill muffin cups coated with nonstick cooking spray half full. Top each with 1 teaspoon reserved batter. Cover and let rise until doubled, about 8-12 minutes. Bake 10-15 minutes or until golden brown. Cool 1 minute before removing from pan to a wire rack. Source: "No-Knead Whole Wheat Rolls in Healthy Cooking, April/May 2010" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 2g Fat (15.0% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 200mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0903 --------------- MESSAGE bread-bakers.v117.n034.3 --------------- Date: Sun, 03 Sep 2017 16:52:21 -0700 From: Reggie Dwork Subject: Mediterranean Bread (Bread Machine) * Exported from MasterCook * Bread Machine Mediterranean Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb: -- (1.5 lb) 1 1/4 cups water -- (1 cup) 1/2 cup feta cheese -- crumbled (1/3 c) 4 cloves garlic -- minced (3 cloves) 1 1/2 teaspoons salt -- (1 1/4 tsp) 1 tablespoon honey -- (1 Tbsp) 2 tablespoons extra virgin olive oil -- (1 Tbsp) 4 cups bread flour -- (3 1/4 c) 3/4 cup kalamata olives -- sliced (1/2 cup) 1 tablespoon dried oregano -- (2 tsp) 3/4 teaspoon bread machine yeast -- (3/4 tsp) Measure ingredients into baking pan in the order recommended by the manufacturer. Select Basic Cycle. Tips: To save time, buy pitted sliced kalamata olives. Be sure the feta cheese is well drained before crumbling. Yes, the small loaf contains the same amount of yeast as the large loaf. Variation: Substitute 3 Tbsp chopped fresh basil for the dried oregano. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 5g Fat (30.3% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 344mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0903 --------------- MESSAGE bread-bakers.v117.n034.4 --------------- Date: Sun, 03 Sep 2017 20:07:17 -0700 From: Jeff Dwork Subject: Corrections Thanks to everyone who pointed out the missing ingredient list in last week's naan recipe. It's been fixed in the archives. Get the corrected version at . There were some questions about the baking instructions for the recipes (Onion Herb Batter Bread, Carrot Poppy Seed Wheat Bread) from "Real Bread" by Maggie Baylis and Coralie Castle. The authors recommend starting baking in a cold oven. We've added this paragraph to the recipes in the archives: ******* 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. ******* Jeff --------------- MESSAGE bread-bakers.v117.n034.5 --------------- Date: Sun, 03 Sep 2017 19:54:48 -0700 From: Reggie Dwork Subject: Maggiolini Note: biga recipe below. * Exported from MasterCook * Rolls, Maggiolini Recipe By :Franco Galli Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon active dry yeast 1/2 cup warm water -- 105F 5 cups bread flour 2 1/2 teaspoons salt 1 1/2 cups cool water 1/2 cup Biga (Il Fornaio) flour for work surface olive oil for bowl medium-grind yellow cornmeal for baker's peel A maggiolini is a ladybug, and these rectangular rolls with a slight cleft down the center resemble the gentle winged beetles. In a small bowl dissolve the yeast in the warm water. Set it aside until it is creamy, about 15 minutes. Measure the flour into a large bowl. Using a sturdy wooden spoon, stir the salt into the flour. Form a well in the center of the flour mixture and add the yeast mixture, cool water, and biga. Using the spoon stir together all the ingredients until the dough is too resistant to be stirred. Knead the dough briefly in the bowl and then turn it out onto a lightly floured surface. Clean off any dough stuck to your hands, and then knead the dough until it is fairly smooth, about 15 minutes. This is a "dry" dough that will prove easy to handle. Shape the dough into a ball. Rub a large bowl with olive oil and place the dough in the bowl. Turn the ball so that the surface is coated with oil. Cover the bowl with a towel and let the dough rise at room temperature until doubled, about 1 1/2 hours. Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Press most but not all of the air out of the dough. Cover the bowl tightly and refrigerate overnight for a long, cool fermentation. Remove from the refrigerator and let rise at room temperature until doubled, about 1 hour. Punch down as before, cover with a towel, and let rise at room temperature again until doubled, about 1 hour. Turn the dough out onto a lightly floured work surface. Divide the dough into 12 equal portions. Form each portion into a ball by rolling each piece of dough between your cupped hand and a flour-dusted work surface. Press the edge of your hand or the handle of a wooden spoon into the center each ball to form a deep cleft that reaches to within about 1/4 inch of the base of the ball. Place the balls, cleft sides down, on a heavily floured surface. Cover with a towel and let rise until doubled, 35 to 40 minutes. Meanwhile, place a baking stone in an oven and preheat to 425F. Mist the preheated oven with a spray bottle and quickly shut the oven door. Dust a baker's peel with cornmeal. Gently transfer the rolls to the peel, turning each roll cleft side up. Mist the rolls. With a rhythmic snap of the wrist, slide them onto the baking stone. Bake the rolls for 5 minutes and then mist the oven again. Continue baking the rolls until they are golden brown and have a hollow ring when tapped on the bottom, about 35 minutes. Remove to wire racks to cool completely. Source: "The Il Fornaio Baking Book" S(ISBN): "0-8118-0323-6" Yield: "12 rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 1g Fat (4.2% calories from fat); 7g Protein; 44g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 447mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat. NOTES : 2017 - 0903 * Exported from MasterCook * Biga (Il Fornaio) Recipe By :Franco Galli Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon active dry yeast 1/2 cup warm water -- 105F 3 1/2 cups bread flour 1 1/4 cups water -- cool This recipe can be halved. You can freeze leftover biga in 1/4 or 1/2 cup portions. Thaw at room temperature before using. In a small bowl dissolve the yeast in the warm water. Set is aside until it is creamy, about 15 minutes. Measure the flour into a large bowl. Using a sturdy wooden spoon, form a well in the center of the flour and add the yeast mixture and cool water to the well. Using the spoon stir together all the ingredients until sticky and difficult to stir but throughly combined. Cover tightly and allow to ferment slowly in the refrigerator for 24 hours before using. Store in the refrigerator for up to two weeks or freeze. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed and bring to room temperature. Source: "The Il Fornaio Baking Book" S(ISBN): "0-8118-0323-6" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 1g Fat (4.2% calories from fat); 6g Protein; 35g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2017 - 0903 --------------- END bread-bakers.v117.n034 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved