Date: Mon, 22 Jan 2018 06:02:49 +0000 --------------- BEGIN bread-bakers.v118.n004 --------------- 01. Muffuletta Bread (Reggie Dwork) 02. Seedy Oat Crackers (Reggie Dwork) 03. Piadina Bread (Reggie Dwork) 04. Hearty Wheat Bran Bread (Reggie Dwork) 05. Just Like Lamberts Throwed Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n004.1 --------------- Date: Fri, 19 Jan 2018 13:31:53 -0800 From: Reggie Dwork Subject: Muffuletta Bread * Exported from MasterCook * Bread, Muffuletta Recipe By :Woman's Day Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Food Processor Hand Made Low Fat Posted Sandwiches Side Dishes Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c. Warm water 1 tbsp. active dry yeast 1 tbsp. sugar 3 c. bread flour -- plus extra for the surface 2 tbsp. vegetable shortening -- or lard 1 1/2 tsp. iodized salt Oil -- for the bowl and baking sheet 2 tbsp. sesame seeds 1 large egg This homemade bread makes for the best New Orleans style muffulettas PREP: 0:30 TOTAL: 3:50 YIELD: 1 LOAF In the large bowl of an electric stand mixer,combine the water, yeast, and sugar and let stand until foamy, 5 to 10 minutes. In a second large bowl, place the flour, lard,and salt. Rub between fingertips until evenly incorporated. Attach the yeast bowl to the stand mixer with the dough hook attachment.(We often start the bread in a stand mixer using a dough hook, then transfer the mixture to a floured surface to knead.) Gradually add the flour mixture to the yeast mixture, stirring until combined. Transfer the mixture to a lightly floured surface and knead the dough until smooth, 5 to 10 minutes. Coat a large clean bowl with oil and place the dough in the bowl, turning to coat in the oil. Cover loosely with a towel and set in a warm place until it doubles in size, 1 to 2 hours. Lightly oil a large rimmed baking sheet. Punch down the dough into a 9" flat disk and transfer to the prepared sheet. Sprinkle with the sesame seeds, gently pressing them into the dough. Loosely cover the dough with a towel and let rise until a finger pressed into the side of the dough leaves a lasting imprint, about 1 hour. Heat oven to 425F. Lightly beat the egg with 2 tablespoons water and brush all over the bread. Bake 10 minutes, then rotate the pan and reduce oven temp to 375F. Bake until the bread is golden brown and sounds hollow when tapped, 25 to 30 minutes. Transfer to a wire rack and let cool. S(Internet Address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 3g Fat (21.6% calories from fat); 5g Protein; 23g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Great for sandwiches NOTES : 2017 - 1201 --------------- MESSAGE bread-bakers.v118.n004.2 --------------- Date: Fri, 19 Jan 2018 15:07:32 -0800 From: Reggie Dwork Subject: Seedy Oat Crackers * Exported from MasterCook * Crackers, Seedy Oat Recipe By :Anna Jones Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Food Processor Grains Hand Made Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup old-fashioned oats 3/4 cup raw pumpkin seeds -- (pepitas) 1/3 cup raw sunflower seeds 1/3 cup sesame seeds 3 tablespoons chia seeds 3 tablespoons poppy seeds 1 teaspoon kosher salt 1 tablespoon vegetable oil -- plus 1 teaspoon vegetable oil 1 tablespoon pure maple syrup This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types - just make sure total volume stays the same. Preheat oven to 375F. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and 3/4 cup room-temp water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken. Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8" thick (the shape doesn't matter). Remove top layer of parchment. Bake cracker until golden brown around edges, 15-20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15-20 minutes. Let cool on baking sheet, then break into pieces with your hands. Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature. Source: "Bon Appetit Magazine, Nov 2016" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 241 Calories; 14g Fat (48.9% calories from fat); 8g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 240mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1201 --------------- MESSAGE bread-bakers.v118.n004.3 --------------- Date: Tue, 16 Jan 2018 17:58:47 -0800 From: Reggie Dwork Subject: Piadina Bread * Exported from MasterCook * Bread, Piadina Recipe By :ERIKA BRUCE Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Food Processor Hand Made Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/4 cup plain whole-milk yogurt 311 grams bread flour -- (2C) 2 teaspoons kosher salt 1 1/2 teaspoons baking powder 63 grams lard -- room temp (1/3C) A combination of lard and yogurt gave this dough a supple texture. Though it was not as flavorful, vegetable shortening worked as a substitute for lard. If the dough doesn't ball up in the processor, gather it together and briefly knead it by hand. Roll out the rounds as evenly as possible. Let the dough rest if it resists rolling or snaps back. And if the char on the first piadina is too light, heat the pan several minutes longer. Total Time: 30 min Yield: Four 10" flatbreads In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt. In a food processor, combine the flour, salt and baking powder. Process 5 seconds. Add the lard and process until combined, about 10 seconds. With the processor running, add the yogurt mixture. With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. Roll the dough and cover Divide the dough into 4 pieces. Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare toppings. Cook until charred and cool Roll each dough ball into a 10" round. Poke the surfaces all over with a fork. Heat a 12" cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes. One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. Using tongs, flip and cook for 30 seconds. Transfer to a plate and cover loosely with foil. Source: "Christopher Kimball's Milk Street" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 433 Calories; 18g Fat (36.9% calories from fat); 10g Protein; 58g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 1132mg Sodium. Exchanges: 4 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1205 --------------- MESSAGE bread-bakers.v118.n004.4 --------------- Date: Sat, 20 Jan 2018 14:00:32 -0800 From: Reggie Dwork Subject: Hearty Wheat Bran Bread * Exported from MasterCook * Bread, Hearty Wheat Bran Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads Breakfast Food Processor Hand Made Low Fat Sandwiches Side Dish Snacks Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour -- divided 1/4 cup firmly packed brown sugar 1 teaspoon salt 2 1/4 teaspoons active dry yeast -- (1 pkg) 2 cups All-Bran Complete Wheat Flakes cereal 1 1/3 cups warm nonfat milk -- (120-130F) 2 tablespoons vegetable oil 2 egg whites We love toast! And so will you if you make it with this nutritious and satisfying wheat-bran-enriched yeast bread. Prep: 15 min Total: 3:15 In large electric mixer bowl, combine 1 cup of the flour, sugar, salt, yeast and cereal. Mix in warm milk and let stand 2 minutes or until cereal has absorbed milk. Beat 2 minutes on medium speed. Add oil and egg whites, mixing until combined. Stir in remaining flour by hand. Dough will be sticky. Cover and let rise in warm place until double, about 1 1/2 hours. Punch down dough and spread in greased 9 x 5 x 3" loaf pan. Cover and let rise until double in volume, about 1 hour. Bake in 375F oven about 30 minutes or until golden brown. Remove from pan and cool on wire rack. Yield: 1 loaf Source: "Kelloggs All-Bran Complete Wheat Flakes Cereal" S(Internet Address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 2g Fat (15.0% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Just right for spreading with butter and raspberry jam. A perfect morning treat! NOTES : 2017 - 1209 --------------- MESSAGE bread-bakers.v118.n004.5 --------------- Date: Mon, 15 Jan 2018 15:10:01 -0800 From: Reggie Dwork Subject: Just Like Lamberts Throwed Rolls We have been to Lamberts and they are very good. We love their process of getting them to the customers. It is a very fun place to eat and the food is excellent. * Exported from MasterCook * Rolls, Just Like Lamberts Throwed Recipe By :Dine Dish Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Food Processor Hand Made Low Fat Side Dish Snacks Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sugar 2 1/4 teaspoons active dry yeast -- (1/4 oz or 1 pkg) 1/4 cup tepid water -- (105-110F) 1 cup warm milk 1/4 cup melted butter 1/4 cup sugar 1 egg -- beaten, at room temp 1 teaspoon salt 4 cups all-purpose flour "There is a fantastic restaurant in Sikeston, MO where they throw the most delicious rolls at you before, during and after your meal. This is a copy cat recipe of those exact rolls. If you get the chance, visit the restaurant. If not, try these rolls anyway. They are so very good! (The Lambert's restaurant is in Sikeston, MO.) They have subsequently opened one in Ozark, MO and Foley, AL)" Ready In: 25 min after making and cooling Combine sugar and yeast in tepid water. Let stand 5-10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours appoximately). Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces that are about 1 1/2" in diameter, (enough to fill one-half of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup - it will be a tight fit. Cover dough loosely with plastic wrap for 45 minutes. Bake rolls in preheated 350F oven for 20-25 minutes, or until light brown. Serve as soon as they are cool enough to throw. Reviewer: A little trick: When letting bread rise during the winter, heat the oven to 200F and then turn it off, letting the covered bread rest in the warmed oven. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 5g Fat (21.8% calories from fat); 6g Protein; 38g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 234mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1211 --------------- END bread-bakers.v118.n004 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved