Date: Mon, 01 Jan 2018 01:54:04 +0000 --------------- BEGIN bread-bakers.v118.n001 --------------- 01. Sourdough pizza dough (Megan Lee) 02. The New Artisan Bread in Five Minutes a Day (Jeff Dwork) 03. Gluten-Free Pretzels (Reggie Dwork) 04. Copycat Rosemary Pecan Raincoast Crackers (Reggie Dwork) 05. Filipino Bread Rolls (Reggie Dwork) 06. Microwave English Muffin Bread (Reggie Dwork) 07. Happy New Year (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n001.1 --------------- Date: Mon, 25 Dec 2017 13:36:28 -0500 From: Megan Lee Subject: Sourdough pizza dough This made a tasty dough last night!! *Skillet Pizzas* *Rating:* *Make: *About 4 pizzas *Difficulty: *Hard *Time: **Total:* 5 hrs *Active:* 1 hour *SUMMARY* This recipe is one of those things I wish I'd learned as a kid, because it makes the best homemade pizza I've ever had. The reason this method works so well is that it allows you to blast the pizza dough with the most heat possible from a home oven, in a really controlled way, first on the stovetop, then in the broiler. Crazy, right? *Note:* This recipe calls for a starter - this is a pre-ferment, typically made of whole wheat flour, water, and yeast, that can improve both the complexity of flavor and the keeping time of bread. Starters can either be bought or made. from: Josey Baker Bread by Josey Baker *INGREDIENTS* *For the dough:* 1 tablespoon (or 15 g) sourdough starter 1/2 cup (or 120 g) cool water (60F) 3/4 cup (or 105 g) whole wheat flour 1 cup (or 240 g) lukewarm water (80F) 2 3/4 cups (or 415 g) bread flour 2 teaspoons (or 12 g) sea salt *For the toppings:* 1 1/2 pounds heirloom tomatoes 20-25 fresh basil leaves 8 ounces fresh mozzarella cheese 8 ounces fresh burrata cheese Good olive oil 1 teaspoon Maldon salt Parmesan cheese, for garnish (optional) *INSTRUCTIONS* Gather your foodstuff and tools. Make your sourdough pre-ferment. Use starter that is sour smelling in a good way, most likely between 12 and 24 hours old. Make your pre-ferment 8 to 12 hours before you want to start mixing your dough - likely in the evening before you go to bed or in the morning. You want it to be the consistency of thick pancake batter. Put the sourdough starter, cool water and whole wheat flour into a big bowl. Mix it up real good. Cover with a plate or plastic wrap and leave it alone for 8 to 12 hours. Mix the lukewarm water, bread flour and sea salt and then mix them into your sourdough ferment. This dough will be a little difficult to mix. Don't be scared; just proceed as normal, and everything will be fine. Once you've mixed everything, cover your bowl with a plate or plastic wrap, and let it sit for 30 minutes to an hour. This dough uses a touch more flour than regular bread dough, which leads to a pizza dough that's essentially stronger, making it much easier to shape into a pizza and also yielding a crisper crust. Knead the dough. After the dough sits for a while, stretch and fold it - it will be sweet and gentle yet firm. Once you're done, cover the dough, and let it sit for 1/2 hour. Knead a few more times. After 1/2 hour, stretch and fold the dough another ten times. Cover the dough, and leave it alone for another 1/2 hour or so. Do this another two times, at 15- to 30-minute intervals. Choose your own path. Now you get to choose your own adventure for the bulk rise. Do what is convenient for you here. If you want to shape your dough into balls in 3 to 4 hours, let it sit out somewhere in your kitchen. If you want to shape your dough into balls anywhere from 12 to 48 hours later, stick it in the fridge (or just outside if it's cool out - about 45F). Shape the dough into balls. After the dough has completed its bulk rise, flour your counter and dump out the dough. Cut off a piece of dough about 8 oz/225 g - it'll make a ball that's about 3 in. in diameter. Use a little flour on your hands to shape it into a ball, and set it on a plate or in a baking pan, seam-side down. Do this with all of the dough, placing the balls next to one another. If you want to bake pizza within a couple of hours, cover the dough with plastic wrap and leave it on the countertop. If you want to bake in 6 to 24 hours, cover the dough with plastic wrap or a plastic bag, leave it at room temperature for an hour, and then put it in the refrigerator. If you do this, you'll need to let the dough warm up for 30 to 45 minutes when you're ready to make pizza. Prepare the toppings. We're going simple with this pie: tomato, basil, and cheese (and salt). Heirloom tomatoes are delicious and easy to find, but if you have a favorite tomato sauce then be my guest - you'll need about 1/4 cup of sauce per pie. Preheat the frying pan and broiler. Once you're ready to make pizza, put your frying pan on the stovetop, pour in 1 Tbsp of olive oil, and turn that burner on high. Turn on the broiler as well, and position a rack as close to the broiler as you can. It will take 6 to 8 minutes for both of these to get screaming hot, and you'll know the pan is ready when the oil is smoking. Just open your windows and get pumped. Stretch the dough and toss it in the pan. Toss a tablespoon's worth of flour on your countertop, and plop a dough ball onto it. Sprinkle a little bit more flour on top of the dough, and get to work gently stretching it into a round shape. Use your fingertips to press the dough ball into a circle. Lift up the dough and gently squeeze it between your fingers and thumb, creating a lip around the outer edge. Lay the dough down on the counter, and hit it with a little more flour to prevent sticking. Pick up the dough, lay it across the backs of your hands, and gently stretch it out to 10 to 12 in/25 to 31 cm in diameter. Once it's as big as the frying pan, toss it in there. Build the pie. You've got about 3 minutes until the bottom is baked, so there's no need to rush this. You can do it however you want, but I like to sprinkle about 1 tsp of Maldon salt on the pizza, mostly on the outer edge of the crust, then spread the tomato slices out to within about 1 1/2 in/4 cm of the outer edge. I then artfully toss on 5 or 6 big basil leaves and rip up the burrata into five or six pieces, and toss them on the pie, covering each basil leaf so the leaves don't burn. Once you're done, use a fork or spatula to lift up the dough, and check the color of the bottom. When it has some dark brown spots, it is ready to go in the broiler. Pop it in the broiler. Use an oven mitt or towel to place the frying pan in the broiler. It will probably take 2 to 3 minutes to get nice and speckled, brown with some specks of black. Check it after a minute, and rotate the pan if it's browning unevenly. Take it out, and finish the pie. Be careful taking it out of the broiler, as everything is hot as hell. Slide your pizza out of the frying pan and onto a cutting board. Drizzle the pie with some extra-virgin olive oil and grate some Parmesan cheese on it. Cut it up into slices, let it cool for a minute, and share it with someone you have a crush on. --------------- MESSAGE bread-bakers.v118.n001.2 --------------- Date: Sun, 31 Dec 2017 17:10:31 -0800 From: Jeff Dwork Subject: The New Artisan Bread in Five Minutes a Day We recently bought the updated "The New Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. We tried the master recipe and were very happy with the results. The authors have a very informative website with FAQ and ongoing blog and Q&A. * Exported from MasterCook * Bread, Artisan Bread in 5 Master Recipe Recipe By :Jeff Hertzog and Zoe Francois Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 cups lukewarm water 1 tablespoon yeast -- any type (cake yeast requires more) 1 tablespoon kosher salt 2 pounds bread flour See the website for ingredient alternatives. Note that the authors use a different technique for measuring flour by volume - measure by weight or see . In a 5 or 6 quart bowl or lidded food storage container dump in the water and add the yeast and salt. Break up any yeast clumps. Dump in the flour all at once and stir with a long handled wooded spoon or dough whisk. Stir until all the flour is incorporated - the dough will be wet and rough. (It's ok to put salt and yeast together because flour is mixed in right away.) Put the lid on the container, but do not snap it shut (or put a small hole in the lid to allow gases to escape. Allow dough to rise at room temperature for about 2 hours. DO NOT PUNCH DOWN! Refrigerate the dough overnight, up to two weeks. The next day, prepare a peel with a bit of corn meal to prevent the dough from sticking. Place a baking stone on the middle shelf of the oven and a metal broiler pan on a lower shelf (for steam). Preheat the oven to 450F. The next day remove dough from refrigerator and dust surface with a little flour, just enough to prevent it from sticking to your hands. Reach in and pull up the dough. Using kitchen shears, cut off a 1 pound piece. Note that it's probably bigger than you think. DO NOT PUNCH DOWN! Form the dough into a ball and pull the top around to the bottom to make a smooth surface. Don't spend more than 30 to 40 seconds handling the dough. Place the dough on the peel and allow to rest for 40 minutes in a warm place. Sprinkle the dough with flour and cut three slashes 1/4" deep. Transfer to baking stone and pour 1 cup hot water into the metal pan. Bake 30 to 35 minutes. Transfer bread to rack and allow to cool throughly - at least 2 hours. Source: "The New Artisan Bread in Five Minutes a Day" S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 1g Fat (4.3% calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. NOTES : 2017 - 1231 --------------- MESSAGE bread-bakers.v118.n001.3 --------------- Date: Tue, 26 Dec 2017 18:12:49 -0800 From: Reggie Dwork Subject: Gluten-Free Pretzels * Exported from MasterCook * Pretzels, Gluten-Free Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Hand Made Low Fat Posted Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 1 cup warm water 3 tablespoons light corn syrup 1 egg 2 tablespoons vegetable oil 2 cups white rice flour -- plus more for dusting 1 cup brown rice flour 1/2 cup potato starch 1/4 cup tapioca flour 1 teaspoon salt 1 teaspoon xanthan gum 1/2 teaspoon baking powder 2 tablespoons water -- (optional) 4 quarts water 1/4 cup baking soda 2 tablespoons white sugar 2 tablespoons butter -- melted pretzel salt -- for topping This is a little crunchier than a regular pretzel but is pretty tasty Prep: 30 min Cook: 32 min Total: 2:02 Dissolve yeast in 1 cup warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in light corn syrup, egg, and vegetable oil. Whisk white rice flour, brown rice flour, potato starch, tapioca flour, salt, xanthan gum, and baking powder together in the bowl of an electric mixer fitted with a paddle or dough hook attachment. Pour yeast mixture into the bowl; mix on medium speed until well-combined, 3 to 4 minutes. Add up to 2 tablespoons water if the dough is dry or crumbly. Turn dough out onto a work surface lightly dusted with rice flour and knead gently until smooth, about 5 minutes. Transfer to a large, greased bowl and cover with plastic wrap. Let rise until almost doubled in volume, about 1 hour. Push down gently on the dough to deflate, and separate into 12 equal pieces. Roll each piece into a rope about 15" long and shape into a "U." Twist the two ends of the dough and press them firmly into the top of the loop to form a pretzel shape. Preheat oven to 425F (220C). Generously grease 2 baking sheets. Bring 4 quarts of water to boil in a large pot. Add the baking soda and white sugar carefully; water will foam vigorously. Gently place one pretzel into the water bath; remove with a large slotted spoon when it floats to the top of the water and transfer to a dry baking sheet. Repeat with remaining pretzels. Transfer boiled pretzels to greased baking sheets, brush with melted butter, and sprinkle with pretzel salt. Bake in the preheated oven until pretzels are golden brown, rotating the baking sheets halfway through baking, about 25 minutes. Remove from the oven and allow to cool on a cooking rack. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 5g Fat (20.0% calories from fat); 4g Protein; 45g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 1507mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1226 --------------- MESSAGE bread-bakers.v118.n001.4 --------------- Date: Thu, 28 Dec 2017 13:44:29 -0800 From: Reggie Dwork Subject: Copycat Rosemary Pecan Raincoast Crackers * Exported from MasterCook * Crackers, Copycat Rosemary Pecan Raincoast Recipe By :Chris Scheuer Serving Size : 96 Preparation Time :0:00 Categories : Appetizers/Hors d'Oeuvres Biscuits/Crackers/Crisps Bread-Bakers Mailing List Fruit Hand Made Low Cal Low Fat Nuts Posted Side Dish Snacks Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking soda 1 teaspoon sea salt 2 cups buttermilk 1/4 cup brown sugar 2 tablespoons pure maple syrup -- or honey 1 cup raisins 1/2 cup pecans -- lightly chopped 1/2 cup pumpkin seeds -- pepitos 1/4 cup sesame seeds 1/4 cup flax seeds 2 tablespoons finely chopped fresh rosemary Tips: Each batch yields right around 8 dozen (96) crackers! Just throw all the ingredients in a bowl, give everything a good stir and divide the batter between four small loaf pans. The little loaves are baked, cooled, then sliced thin and baked a second time to achieve that super crisp texture. Use small bread pans. All of the seeds needed for this recipe will freeze well. One can keep a stock in the freezer. Like biscotti, these Copycat Rosemary Pecan Raincoast Crackers require a double baking. The loaves are baked, cooled, then thinly sliced and baked again for that shatteringly thin crispness. The loaves will freeze nicely. Sometimes one can make four loaves, sliced two into crisps and freeze the remaining two. One can have an easy appetizer/snack in less than 30 minutes. No buttermilk? No problem! I like to use golden raisins in these crackers, but regular raisins are also delicious! If you have a wire cooling rack that fits inside or over a sheet pan, you can do the final baking without having to flip the cracker. Just watch them carefully after about 15 minutes, as they will take a few minutes less to crisp up. Prep: 25 mins Cook: 55 mins Total: 1:25 Servings: 96 crackers Preheat oven to 350F. Spray 4 small (6"x3") loaf pans with cooking spray or oil generously. Set aside. Line two sheet pans with parchment paper and set aside. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and maple syrup (or honey) and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seeds and rosemary and stir just until blended. Pour the batter into the prepared loaf pans. Bake for 25-30 minutes until golden and springy to the touch. Allow loaves to cool in the pans for 10 minutes then remove and cool completely on a wire rack. Once cool, freeze for 45 minutes. This will make it easier to thinly slice the loaves. Preheat oven to 300F. Slice partially frozen loaves thinly and place the slices in a single layer on prepared sheet pans. Bake for 15 minutes, then flip them over and bake the slices for another 5-10 minutes or until crisp and golden. Cool completely and store in an airtight container. Substitutes: Cranberries instead of raisins (I rehydrate them in hot cranberry juice or hot water for 15 mins., then drain well), sunflower seeds in place of sesame seeds and the flour is whole wheat. BTW, fresh rosemary is an absolute must, don't even think about using dried! Almonds or pistchios instead of pecans. Source: "Recipe adapted from Dinner with Julie" S(Internet Address): "" Yield: "8 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; 1g Fat (26.4% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 52mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Serving Ideas : These crackers are wonderful with soups and salads and pair nicely with cheese, appetizer spreads and hummus. They also make a yummy snack with a swoosh of peanut or almond butter and a few apple slices. NOTES : 2017 - 1228 --------------- MESSAGE bread-bakers.v118.n001.5 --------------- Date: Sat, 30 Dec 2017 13:28:32 -0800 From: Reggie Dwork Subject: Filipino Bread Rolls Jeff & I have not made this recipe. I would like to ask you go to the website and read the review by LemonLush before you make this. The person says there are potential problems with the amounts of various ingredients used. If you make this please let me know any fixes you made so I can correct the recipe. Thanks. * Exported from MasterCook * Rolls, Filipino Bread (Pan de Sal) Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Machine Breads/Muffins/Rolls Ethnic Hand Made Low Fat Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 3 1/4 cups bread flour 3/4 teaspoon bread improver 1/4 cup sugar 1/4 teaspoon salt 2 tablespoons margarine 2 eggs 1 cup canned evaporated milk -- plus more for dipping 1/2 cup dry bread crumbs Filipino The dough for this rolls are made using a bread maker. These rolls taste fantastic, best I've ever had. Bread improver is easy to find in some countries, but if it is not available, you may leave it out. Prep: 3 hr Cook: 8 min Total: 3:08 Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start. When the cycle has ended, remove the dough from the machine, and form into 2" balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes. Preheat the oven to 350F (175C). Bake rolls for 8 minutes, or until golden brown on the top and bottom. Reviewer: I let the rolls rise in a 150F oven for 30 minutes then baked for about 8-9 minutes. I come from a Filipino family and everyone just loved them, will make again and again! **UPDATE** I just made these again using regular all-purpose flour (thought I had bread flour but didn't) which I sifted. I've never used bread improver because I can't find it in my area, these STILL turned out wonderful. It's really hard to mess up this recipe! S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 3g Fat (20.8% calories from fat); 5g Protein; 22g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 84mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 20117 - 1229 --------------- MESSAGE bread-bakers.v118.n001.6 --------------- Date: Sun, 31 Dec 2017 15:08:31 -0800 From: Reggie Dwork Subject: Microwave English Muffin Bread * Exported from MasterCook * Bread, Microwave English Muffin Recipe By :Larry Serving Size : 12 Preparation Time :0:00 Categories : Bread Food Processor Grains Hand Made Side Dish Snacks Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yellow cornmeal 1/4 cup warm water -- (110F/45C) 2 1/4 tsp active dry yeast -- or (.25 oz) 1 cup lukewarm milk 2 teaspoons white sugar 1 teaspoon salt 1/8 teaspoon baking soda 1 cup whole wheat flour 2 cups all-purpose flour A recipe for delicate English muffin bread that's baked in your microwave! You might also try adding about 1 teaspoon of cinnamon and 1/2 cup of raisins to a batch. (FOR A 650-WATT OVEN) Prep: 10 min Cook: 40 min Total: 50 min Lightly grease a microwave-safe 9x5" loaf pan; sprinkle pan with cornmeal. In a large bowl, dissolve yeast in water. Add milk, sugar, salt, soda and whole wheat flour; beat well. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough is formed. Turn dough out onto a lightly floured surface, and knead for about 5 minutes, or until smooth. Form into a loaf, and place into the prepared pan. Place in microwave oven uncovered, at 50 percent power, for 1 minute. Let rest for 10 minutes. Repeat 1 or 2 times until loaf has doubled in size. Microwave on high for 4 to 6 minutes (in a 650 Watt oven), until top is no longer moist. Let stand for 5 minutes in pan. Remove and cool on a rack. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 1g Fat (7.7% calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1231 --------------- MESSAGE bread-bakers.v118.n001.7 --------------- Date: Sun, 31 Dec 2017 17:27:31 -0800 From: Reggie Dwork Subject: Happy New Year Jeff & I wish all of you the very best in 2018. Happy Baking, Reggie --------------- END bread-bakers.v118.n001 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved