Date: Mon, 09 Oct 2017 05:22:22 +0000 --------------- BEGIN bread-bakers.v117.n039 --------------- 01. Temperature Probes and pizza steels (Jeff Dwork) 02. Cranberry, Orange, and Pistachio Muffins (Reggie Dwork) 03. 100% Whole Wheat Blueberry Muffins (Reggie Dwork) 04. Bread Machine Asiago Bagels (Reggie Dwork) 05. Broa - Portuguese Cornbread (Jeff Dwork) --------------- MESSAGE bread-bakers.v117.n039.1 --------------- Date: Sun, 08 Oct 2017 21:12:47 -0700 From: Jeff Dwork Subject: Temperature Probes and pizza steels Thanks to Will Waller for his post last week about temperature control . I bought one from Thermoworks. We thought our oven ran hot, now we know by how much. I got the 'Smoke' model. It has two displays with min/max tracking and alarms and a wireless remote display. It comes with a blunt open-air probe with grate clip and a pointed probe for meat. If you buy one, order direct from Thermoworks . Amazon, eBay, WalMart, etc are not authorized dealers - anything found there is either overpriced, counterfeit or both. It took a bit of bending to get the open-air clip to work with my oven rack - it's designed for the narrower spacing of a grill grate. I have it hanging down from the rack. Will - how thick is your pizza steel? Jeff --------------- MESSAGE bread-bakers.v117.n039.2 --------------- Date: Mon, 18 Sep 2017 12:47:02 -0700 From: Reggie Dwork Subject: Cranberry, Orange, and Pistachio Muffins * Exported from MasterCook * Muffins, Cranberry, Orange, and Pistachio Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Fruit Grains Hand Made Low Fat Luncheon Nuts Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces whole-wheat flour -- about 1 1/2 cups 1/4 cup wheat bran 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons unsalted butter 1 cup plain low-fat yogurt 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 1 medium ripe banana -- mashed (about 1/2 cup) 1 large egg 1/2 cup dried cranberries -- unsweetened 1/2 cup chopped unsalted pistachios 1 1/2 teaspoons grated orange rind 1/4 cup fresh orange juice Cooking spray Preheat oven to 375F. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat bran, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Melt butter in a small skillet over medium; cook 90 seconds or until browned and fragrant, swirling pan frequently. Combine butter, yogurt, sugar, vanilla, banana, and egg in a bowl. Add yogurt mixture to flour mixture, stirring just until combined. Add cranberries, pistachios, orange rind, and orange juice to muffin batter. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 375F for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on a wire rack. Source: "Cooking Light" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 6g Fat (29.1% calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 249mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0918 --------------- MESSAGE bread-bakers.v117.n039.3 --------------- Date: Mon, 18 Sep 2017 13:45:23 -0700 From: Reggie Dwork Subject: 100% Whole Wheat Blueberry Muffins * Exported from MasterCook * Muffins, 100% Whole Wheat Blueberry Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Desserts Food Processor Fruit Grains Hand Made Low Fat Luncheon Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups white whole wheat flour 1 cup brown sugar 3/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon -- optional 1 cup blueberries -- fresh or frozen 1 teaspoon vanilla extract 1/3 cup vegetable oil 1 1/2 cups buttermilk -- see note 1 cinnamon-sugar -- see note 2 Note 1: In place of buttermilk you can use plain (not Greek) yogurt or 1 1/4 cups liquid whey (which is the liquid drained from plain yogurt when you make thick Greek-style yogurt). Note 2: Optional, for topping. You can also use coarse white sparkling sugar. Tips from our bakers: Want to make mini muffins? This recipe will make about 3 dozen small muffins. Bake in a preheated 400F oven for 9 to 10 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Preheat the oven to 400F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups. Whisk together all of the dry ingredients, including the blueberries. In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey. Pour the liquid ingredients into the dry ingredients, stirring just to combine. Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount. Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired. Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temp. Store leftovers loosely wrapped at room temp. Yield: 12 muffins. Source: "kingarthurflour.com" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 7g Fat (30.0% calories from fat); 4g Protein; 32g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 265mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2015 - 1010 --------------- MESSAGE bread-bakers.v117.n039.4 --------------- Date: Sun, 01 Oct 2017 14:33:14 -0700 From: Reggie Dwork Subject: Bread Machine Asiago Bagels * Exported from MasterCook * Bread Machine Bagels, Asiago Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bagels: 1 cup water -- 70F - 80F 2 eggs 5 tablespoons olive oil 2 tablespoons honey 3/4 cup Asiago cheese -- shredded, divided 1/3 cup nonfat dry milk 1 1/2 teaspoons salt 1 teaspoon dried basil 2 cups whole wheat flour 1 5/8 cups all-purpose flour -- 1 1/2 cups + 2 Tbsp 4 teaspoons active dry yeast Wash: 1 egg white 1 tablespoon water In bread machine pan, place the water, eggs, oil, honey, 1/2 cup cheese, milk powder, salt, basil, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten bagels slightly. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. In a small bowl, combine egg white and water; brush over bagels. Sprinkle with remaining cheese. Place 2 in. apart on greased baking sheets. Bake at 400F for 15-20 minutes or until golden brown. Remove to wire racks to cool. Source: "Taste of Home" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 9g Fat (32.7% calories from fat); 9g Protein; 33g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 390mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1001 --------------- MESSAGE bread-bakers.v117.n039.5 --------------- Date: Sun, 08 Oct 2017 21:55:15 -0700 From: Jeff Dwork Subject: Broa - Portuguese Cornbread * Exported from MasterCook * Bread, Portuguese Cornbread (Broa) Recipe By :Erika Bruce Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 202 grams corn flour -- 1 2/3 cup 2 tablespoons honey 1 cup boiling water 137 grams bread flour -- 1 cup 70 grams rye flour -- 1/2 cup 2 teaspoons instant yeast 2 teaspoons kosher salt 1/4 cup water -- room temperature You can use finely ground corn meal, but you'll need to adjust the liquid and the texture will be grittier. Bob's Red Mill sells corn flour - look online. This bread is best toasted. In a stand mixer with the paddle attachment, mix the corn flour, honey and boiling water on low until evenly moistened and a thick mash forms, 30 to 60 seconds. Turn off mixer and let sit until just warm to the touch, about 30 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment. (Note: I mixed the honey into the boiling water in a pre-heated 2-cup measure before pouring it into the mixer bowl.) Add the room-temperature water, bread and rye flours, yeast and salt. Using the dough hook, mix on low, scraping down the bowl as needed, until a cohesive dough forms, about 5 minutes; the dough should clear the sides of the bowl and feel tacky but not excessively sticky. (Note: I whisked the dry ingredients together before adding to the bowl.) Turn it out onto the counter and use your hands to shape the bowl into a ball about 4 to 5 inches in diameter. Set on the prepared baking sheet, dust the top with flour and cover with a kitchen towel. Let rise in a warm, draft-free spot until the volume increases by about 50%, 60 to 90 minutes. (Don't expect the loaf to rise more than 50% and don't let it rise too long - it may result in an unpleasant boozy, sour flavor.) Meanwhile, heat the oven to 500F with a rack in the middle position. Bake the bread for 15 minutes. Reduce temperature to 300F and continue to bake until deep golden brown, another 30 to 35 minutes. Transfer from the baking sheet to a wire rack and let cool completely, about 2 hours. Note: Expect a dense loaf with a chewy crust, especially on the bottom. 15 minutes at 500F may be too long for my oven. Source: "Milk Street Magazine, Sept/Oct 2017" S(Internet address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 1g Fat (6.3% calories from fat); 3g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 316mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1008 --------------- END bread-bakers.v117.n039 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved