Date: Mon, 05 Mar 2018 01:40:11 +0000 --------------- BEGIN bread-bakers.v118.n008 --------------- 01. Sage and Celery (Seed) Bread (sylvia baggett) 02. Bread Machine Portuguese Sweet Bread (Reggie Dwork) 03. Traditional Irish Potato Bread (Reggie Dwork) 04. Irish Potato "Farls" Bread (Reggie Dwork) 05. Tea Brack Bread 1 (Reggie Dwork) 06. Irish Cream Scones (Reggie Dwork) 07. Croatian Easter Bread Dolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n008.1 --------------- Date: Sun, 18 Feb 2018 18:51:24 -0500 From: sylvia baggett Subject: Sage and Celery (Seed) Bread Thanks for running the bread-bakers mailing list! Here's a bread we like at our house and your readers might enjoy too. This is from Bernard Clayton's "New Complete Book of Breads". Note that this book offers three different methods (by hand, mixer, or food processor) for making the bread. Sage and Celery (Seed) Bread [one large or two small loaves] This loaf, a particular delight when the slice is toasted, is flavored with sage, nutmeg, and celery seeds and is easy to make. Ingredients 3 to 3 1/2 cups bread or all-purpose flour, approximately 1 package dry yeast 1 1/2 teaspoons salt 1/4 cup nonfat dry milk 2 tablespoons sugar 1/2 teaspoon grated nutmeg 1 tablespoon chopped fresh sage, or 1 teaspoon dried 2 teaspoons celery seeds 1 cup hot water (120-130F) 2 tablespoons shortening, room temperature 1 egg, room temperature Butter, melted, or milk 1 baking sheet, 9" pie pan, or 2-quart casserole, greased or Teflon; or two 6" brioche tins greased By hand or mixer In a mixing or mixer bowl measure 1.5 cups flour and add the dry ingredients. Pour in the hot water and add the shortening and egg. Mix thoroughly, 150 strong strokes with a wooden spoon, or for 2 minutes with a mixer flat beater. Gradually add additional flour, 1/4 cup at a time, until the dough is formed into a rough, shaggy mass. If moisture persists in breaking through, add sprinkles of flour and work it into the dough. Knead on a lightly floured work surface or under the dough hook until the dough is a smooth, elastic ball, about 8 min. In the early stages keep flour dusted on your fingers and on the work surface. The dough will grow responsive and alive under your hands, and will clean the sides of the bowl. By processor Attach the steel blade. Measure 1.5 cups flour and all of the other ingredients, except the melted butter, into the work bowl. Pulse several times to blend. With the processor on, add the balance of the flour through the feed tube, 1/4 cup at a time. After the flour absorbs the liquid, the ball of dough will clean the sides of the bowl as it whirls with the blade. With the machine running, knead for 45 seconds. First rising Return the dough to the bowl, pat with buttered fingers, cover the bowl tightly with plastic wrap, and leave at room temperature (72F) until the dough has doubled in volume, about 1 hour. (If prepared with a new fast-rising yeast at the recommended higher temperatures, reduce the rising times by half.) Shaping Punch down the dough and turn onto the floured work surface again. Knead for 30 seconds to press out the bubbles that have formed throughout the dough. For a large loaf, shape into a ball; place on the baking sheet, pie plate, or casserole. Push down to flatten somewhat. For 2 loaves, divide the dough and fashion each into a ball. Put each into a 6" brioche tin, and press the dough down into the corners. Second rising Cover the loaf (loaves) with a length of wax paper or Teflon sheet. Let rise until double in bulk, about 50 minutes. Preheat the oven to 400 deg for 20 minutes before baking. Place loaf (loaves) in the oven and bake for 30-35 minutes or until a loaf tests done when tapped on the bottom with a forefinger. The sound will be hard and hollow. (If using a convection oven, reduce heat 50F.) Final step Place the bread on a wire rack to cool. While still hot, brush the loaf (loaves) with melted butter or milk to give the crust a velvet softness. --------------- MESSAGE bread-bakers.v118.n008.2 --------------- Date: Mon, 26 Mar 2018 15:41:49 -0800 From: Reggie Dwork Subject: Bread Machine Portuguese Sweet Bread * Exported from MasterCook * Bread Machine Portuguese Sweet Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Ethnic Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 egg 2 tablespoons room temperature butter 1/3 cup white sugar 3/4 teaspoon salt 3 cups bread flour 2 1/2 teaspoons active dry yeast This bread is nicely sweet and easy to make and bake. Great at breakfast or as a sandwich bread for cold cuts. The setting is critical given the amount of sugar in this recipe. Select either the "sweet bread" setting or the "fruit and nut setting." These settings cook at a lower temperature for a longer time so the added sugar or sugars present in fruits don't burn and affect the flavor of the loaf. Add ingredients in order suggested by your manufacturer. Select "sweet bread" setting or the "fruit and nut setting." When the baking cycle is complete carefully remove the baking pan from the bread machine. After about 10 min carefully remove bread from the baking pan to a rack to complete cooling. When the loaf is completely cooled remove it from the rack and eat or store any remainder. Source: "breadmakermachines.com" S(Internet address): "www.breadmakermachines.com/new-and-trending-bread-machine-recipes/" Yield: "1 1/2 lb loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 4g Fat (17.9% calories from fat); 6g Protein; 32g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 170mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0823 --------------- MESSAGE bread-bakers.v118.n008.3 --------------- Date: Tue, 27 Feb 2018 20:34:18 -0800 From: Reggie Dwork Subject: Traditional Irish Potato Bread * Exported from MasterCook * Bread, Traditional Irish Potato Recipe By :Bruce Weinstein and Mark Scarbrough Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Potatoes Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Two russet potatoes -- (3/4-lb) 1 large egg -- plus 1 large egg white 1/3 cup canola oil 3/4 cup nonfat milk 2 tablespoons minced chives -- or the green part of a scallion 1/2 teaspoon caraway seeds 3 1/4 cups all-purpose flour 1 1/2 tablespoons baking powder 1 teaspoon salt Ireland Traditional Irish Potato Bread is the ultimate appetizer or side for the season. An added bonus? This bread recipe needs no time to rise, so you can spend less time cooking and more time enjoying your homemade snack. "Boxty" is practically a national dish in Ireland. It can be served as a potato pancake, a dumpling or, as here, in a crunchy soda bread. And for a little extra fun this March 17th, serve this Irish Potato Bread. Prep: 65min Cook: 55min Total: 2 hrs Bring 1" of water to a boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer. Peel one potato and cut into eighths; steam the pieces until tender when pierced with a fork, about 15 minutes. Rice or mash pieces in a large bowl; set aside to cool for 15 minutes. Position the rack in the center of the oven; preheat the oven to 375F. Lightly oil a large baking sheet with canola oil dabbed on a paper towel. Peel the other potato and grate it through the large holes of a box grater. Squeeze of any excess moisture; add to the riced or mashed potatoes. Stir in the egg, egg white, oil, milk, chives, and caraway seeds until fairly smooth. Add 3 1/4 cups flour, baking powder, and salt; stir with a wooden spoon until the mixture forms a soft but sticky dough. Lightly flour a clean work surface as well as your cleaned and dried hands. Turn the dough out onto the floured surface and knead for 1 minute, adding flour in 1-tablespoon increments to keep the dough from turning too sticky. Too much flour and the dough turns tough; it should remain a little tacky but workable. Shape into an 8" circle, flatten slightly keeping the loaf mounded at its center, and place on the prepared baking sheet. Use a sharp knife to slash an X in the top of the dough, cutting into dough about 1/2". Bake until golden brown, firm to the touch, and somewhat hollow sounding when tapped, about 55 minutes. Cool 1 hour on a wire rack before slicing and serving. Source: "The Ultimate Potato Book" S(Internet address): "" Yield: "1 lg loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 5g Fat (32.5% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 285mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0227 --------------- MESSAGE bread-bakers.v118.n008.4 --------------- Date: Tue, 27 Feb 2018 20:50:46 -0800 From: Reggie Dwork Subject: Irish Potato "Farls" Bread * Exported from MasterCook * Bread, Irish Potato Farls Recipe By :Ita Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Potatoes Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium potatoes -- peeled and halved 1 pinch salt 30 g all-purpose flour -- plus extra for dusting 15 g melted butter Ireland The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too. Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up. Prep: 15 min Cook: 30 min Total: 45 min In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth. Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms. On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9" circle about 1/4" thick. Cut into quarters using a floured knife. Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 3g Fat (19.0% calories from fat); 3g Protein; 28g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 72mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat. NOTES : 2018 - 0227 --------------- MESSAGE bread-bakers.v118.n008.5 --------------- Date: Tue, 27 Feb 2018 21:18:13 -0800 From: Reggie Dwork Subject: Tea Brack Bread 1 * Exported from MasterCook * Bread, Tea Brack 1 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Fruit Grains Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 227 g brewed hot tea -- (8 oz) 142 g raisins -- (5 oz) 71 g currants -- (2 1/2 oz) 163 g pitted prunes -- snipped into small pieces, (5 3/4 oz) 142 g chopped dates -- (5 oz) 227 g brown sugar -- firmly packed, (7 3/4 oz) 227 g Irish Whole Wheat Flour -- or White WW Flour (8 oz) 1 tablespoon baking powder 1/2 teaspoon salt 1 large egg 39 g sparkling white sugar -- (1 3/8 oz) Ireland Tea brack - a.k.a. Irish Freckle Bread - is a moist, close-grained, packed-with-fruit breakfast bread. The flavor of the whole wheat is discernible, yet not overpowering because it's complemented by just the right degree of sweetness. Interestingly, the recipe uses brewed tea as its liquid - Irish breakfast tea is a good choice. If desired, substitute 2 tablespoons Irish whiskey for an equal amount of the tea. Quick and easy whole grain dairy free. PREP: 10 mins. to 15 mins BAKE: 60 mins. to 1 hrs 10 mins TOTAL: 2:20. to 2:25 YIELD: 8" round cake Pour the hot tea over the dried fruits in a medium-sized bowl. Set the mixture aside to cool to lukewarm, about 1 hour. Preheat the oven to 325F. Lightly grease an 8" x 2" round cake pan. If your pan isn't at least 2" deep, use a 9" round pan. In a medium-sized bowl, stir together the brown sugar, flour, baking powder, and salt. Add the dried fruit, and any remaining liquid. Stir till thoroughly combined; the batter will be thick and stiff. Add the egg, mixing till thoroughly combined. Spread the mixture into the prepared pan. Sprinkle the top evenly with the coarse sparkling sugar. Bake the bread for 60 to 70 minutes, till a cake tester inserted in the center comes out moist, but without clinging crumbs. Remove it from the oven, and turn it out of the pan onto a rack to cool. Source: "King Arthur Flour Baker's Companion" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; trace Fat (2.8% calories from fat); 1g Protein; 31g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 170mg Sodium. Exchanges: 0 Lean Meat; 1 Fruit; 0 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0227 --------------- MESSAGE bread-bakers.v118.n008.6 --------------- Date: Thu, 01 Mar 2018 11:42:00 -0800 From: Reggie Dwork Subject: Irish Cream Scones * Exported from MasterCook * Scones, Irish Cream Recipe By :King Arthur Flour Co Serving Size : 8 Preparation Time :0:00 Categories : Alcohol Biscuits/Scones/Muffins Bread-Bakers Mailing List Ethnic Grains Holidays Posted Side Dishes Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 1 cup Irish-Style Whole Wheat Flour -- (110g) See note 1 cup Unbleached All-Purpose Flour -- (120g) 2 teaspoons baking powder 3 tablespoons sugar -- (35g) 1/2 teaspoon salt 1/2 cup unsalted butter -- (8T) (113g) 1/2 cup butterscotch chips -- optional; See note 1 large egg 1/4 cup Irish cream liqueur -- (57g) 1/4 cup milk -- (57g) 1/4 teaspoon Irish cream flavor -- optional for enhanced flavor Glaze: 2 tablespoons Irish cream liqueur -- (28g) 1/3 cup butterscotch chips -- (57g) Notes: You can substitute 100% whole wheat flour for the Irish-style flour. Note: Add butterscotch chips for a more decadent scone. Ireland In the spirit of St. Patrick's Day (a.k.a. the Feast of St. Patrick), these scones celebrate all things Irish. They feature our Irish-style wholemeal flour for that extra-tender, soda bread-like texture, and their flavor evokes a hot mug of cappuccino infused with Irish cream liqueur. PREP: 15 mins. BAKE: 15 mins. to 18 mins. TOTAL: 43 mins. Preheat the oven to 425F with a rack in the upper third. Line a baking sheet with parchment; or lightly grease it. Combine the flours, baking powder, sugar, and salt. Work the butter into the flour mixture until unevenly crumbly; you'll want to see some larger, pea-sized pieces of butter. Toss in the butterscotch chips, if using. Mix together the egg, liqueur, milk, and flavor, and add to the flour-butter mixture, stirring until the dough is evenly moistened and holds together. Drop the dough by 1/3-cupfuls onto the prepared baking sheet; our scone and muffin scoop works well here. Bake the scones for 15 to 18 minutes, until golden. Remove the scones from the oven and transfer them to a rack to cool for 5 to 10 minutes. To make the glaze: Combine the liqueur and butterscotch chips in a microwave-safe bowl and microwave on high heat for 30 seconds. Stir until smooth. Drizzle the glaze over the warm scones. Serve warm or at room temperature. TIPS: Don't have cappuccino chips on hand? Leave them out of the scones; and make the glaze by combining 3/4 cup confectioners' sugar with 1 to 2 tablespoons Irish cream liqueur. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 312 Calories; 13g Fat (37.7% calories from fat); 5g Protein; 45g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 278mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2018 - 0301 --------------- MESSAGE bread-bakers.v118.n008.7 --------------- Date: Sun, 04 Mar 2018 17:02:15 -0800 From: Reggie Dwork Subject: Croatian Easter Bread Dolls Be sure to look at the author's website for pictures of the construction process. * Exported from MasterCook * Bread, Croatian Easter Bread Dolls Recipe By :Heather Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breakfast Holidays Posted Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk active dry yeast -- (1 pkg) 2 large beaten eggs 1/2 cup sugar 1/2 cup softened butter -- (1 stick) 1 teaspoon salt 6 cups all-purpose flour 12 large hard-boiled colored eggs Egg Wash: 1 lg egg -- beaten with 1 Tbsp water Scald milk and cool to lukewarm. Add the yeast and set aside. Meanwhile, in a large bowl or stand mixer, combine eggs, sugar, butter and salt, mixing well. Add the yeast-milk mixture and half the flour and beat well. Add remaining flour gradually, until a smooth, soft dough forms. You may not use all the flour or may require more. (I used all but 1/3cup) Place dough in a large greased bowl, turning to coat both sides, and let rise, covered, until doubled. Punch down and turn out onto lightly floured surface and knead 2 minutes. Divide dough into 36 equal pieces (divide dough into 3 pieces, then each into 3 pieces again, then each into 4 pieces). Cover and allow to rest 5 minutes. (I did the dividing a little differently - see sprinklebakes.com for more info) Heat oven to 375F. Using 3 pieces per doll, roll into 3 (12-inch) long ropes. Begin by aligning the 3 pieces side by side. Put an egg near the top of the ropes. Pull the center rope down over the middle of the egg, tucking the end under. Pull the left strip over and down under the right side of the egg, and the right strip over and down under the left side of the egg. It doesn't really matter how you do it, as long as some of the colored egg shows through. Braid the remainder of the rope, below the egg, and pinch the bottom ends together. Place doll on parchment-lined baking sheet. Continue with remainder of dough balls. Cover with greased plastic wrap and let rise slightly. Egg wash the dolls with 1 large egg beaten with 1 tablespoon water. Bake 20 minutes or until golden brown. Cool completely. By the way, the hard-cooked egg tastes just fine after being baked. The yolk might have a green sulfur ring around it but that doesn't affect the taste. Makes 12 Croatian Easter Bread Dolls. S(Internet address): "" Yield: "1 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 448 Calories; 16g Fat (32.9% calories from fat); 16g Protein; 59g Carbohydrate; 2g Dietary Fiber; 291mg Cholesterol; 356mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0303 --------------- END bread-bakers.v118.n008 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved