Date: Mon, 21 May 2018 05:51:58 +0000 --------------- BEGIN bread-bakers.v118.n018 --------------- 01. Peter Reinhart's Whole Wheat Bagels (Reggie Dwork) 02. Bake-and-Freeze Biscuits (Reggie Dwork) 03. Bread Machine Almond Meal Bread (Reggie Dwork) 04. Thyme Cornbread (Reggie Dwork) 05. Old-Fashioned Clove Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n018.1 --------------- Date: Sun, 20 May 2018 22:10:52 -0700 From: Reggie Dwork Subject: Peter Reinhart's Whole Wheat Bagels * Exported from MasterCook * Bagels, Peter Reinhart's Whole Wheat Bagels Recipe By :Martha Rose Shulman Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 510 grams sprouted whole wheat flour -- 4 1/4 cups, or whole wheat flour 1 1/4 teaspoons fine sea salt 1 1/4 teaspoons instant yeast 1 2/3 cups lukewarm water -- plus, (408 milliliters) 1 1/2 teaspoons lukewarm water 1 tablespoon barley malt -- agave syrup, or honey 2 tablespoons baking soda -- malt syrup or honey for boiling water bath Cornmeal -- or semolina flour for baking sheets 2 tablespoons topping of your choice: sesame seeds -- poppy seeds, caraway seeds, nigella seeds, onion flakes (2 to 4) In the bowl of a stand mixer fitted with the paddle or in a large bowl combine flour, salt and yeast. Stir together or mix at low speed for about 30 seconds. In a small bowl or measuring cup combine lukewarm water and 1 tablespoon barley malt, honey or agave syrup and whisk together. Add liquid mixture to flour mixture and mix on low speed or stir for 1 minute. Mixture will be shaggy and sticky. Remove paddle and let dough stand, uncovered, for 5 minutes. Switch to dough hook or turn dough onto lightly oiled work surface and mix on low speed or knead for 2 minutes, until smooth and slightly tacky. Add more flour if necessary (a few tablespoons) if dough is very sticky or wet, and mix or knead for another minute. Finished dough should be firm but supple and smooth to the touch. If it is tacky wait 5 minutes, then add a little more flour as necessary and beat or knead until incorporated. Shape dough into a ball. Clean and oil bowl. Place dough in bowl rounded side down first (to oil the dough), then rounded side up. Cover bowl tightly with plastic and allow dough to proof at room temperature for 1 1/2 to 2 hours, until it has swelled and increased in size by about 1 1/2 times. Line 2 baking sheets with parchment and lightly oil parchment. Turn out the dough and divide into 8 equal pieces. Shape each piece into a ball by placing on an unfloured work surface under a cupped hand and rolling it around and around. Lightly oil work surface if dough sticks. To shape bagels, using both hands roll each ball into an 8-inch long rope, tapering from the middle of the dough to the ends. Moisten the last inch of each end, place one end on the palm of your hand and wrap the rope around your hand, bringing the other end between your thumb and forefinger. Overlap the ends by about 2" and stick the ends together. Press onto the work surface and roll back and forth to seal, then lay the ring down and even out the thickness with your fingers. The hole should be about 2 inches in diameter. Place on the prepared baking sheets. (Another way to shape the bagels is to press your thumbs through the center of the balls, then gradually pull apart and shape the bagel with your hands by rotating the dough around your thumbs, until the hole is 2 inches in diameter; I find that, although this method is a bit quicker, the bagels tend to close up, so I prefer the rope method). Place on prepared baking sheet(s), at least 1" apart. Lightly oil tops and cover loosely with plastic wrap. Allow bagels to proof for 30 to 60 minutes, until just beginning to swell and rise. Meanwhile, heat oven to 425F with a rack positioned in the middle. Carefully remove parchment paper with bagels from baking sheet and replace parchment with clean sheets. Lightly oil parchment and sprinkle with cornmeal or semolina (if you have lots of baking sheets, just line two more baking sheets). To see if bagels are ready, drop one into a bowl of water. It should float to the surface within 15 seconds. If it does not, wait 20 minutes and do another float test. Bring 4 to 6 inches water to a boil in a large saucepan and add baking soda, malt syrup or honey. Adjust heat so water is at a gentle boil. Two at a time, drop bagels into water. After 30 seconds flip over and simmer for another 30 seconds. Using a slotted spoon or a skimmer, remove from water and place on prepared baking sheet, rounded side up. Sprinkle topping over bagel right away. Place in oven and bake 12 minutes. Rotate baking sheet and bake another 8 to 12 minutes, until golden brown. If bottoms are getting too brown slide a second baking pan underneath the first one for insulation after first 12 minutes. Remove from heat and allow to cool. Based on the recipes in Peter's "Bread Revolution". Source: "cooking.nytimes.com" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 2g Fat (8.5% calories from fat); 9g Protein; 47g Carbohydrate; 8g Dietary Fiber; trace Cholesterol; 1247mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0131 --------------- MESSAGE bread-bakers.v118.n018.2 --------------- Date: Sun, 20 May 2018 22:16:45 -0700 From: Reggie Dwork Subject: Bake-and-Freeze Biscuits * Exported from MasterCook * Biscuits, Bake-and-Freeze Recipe By : Serving Size : 24 Preparation Time :0:35 Categories : Biscuits/Crackers/Crisps Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 2 tablespoons warm water 2 tablespoons sugar 1/4 teaspoon sugar 3 cups cake flour -- (not self-rising), plus more for patting 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup cold butter -- or trans-fat free vegetable shortening, cut up 1 cup lowfat buttermilk These easy bake-and-freeze biscuits make it possible to have a good southern meal anytime. Nutritional information is based on 2 biscuits In small bowl, mix yeast, warm water, and 1/4t sugar. Let stand 10 min or until foamy. Meanwhile, in large bowl, with fork, stir flour, 2T sugar, baking powder, baking soda, and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Make a well in center; add buttermilk and yeast mixture. Stir with fork to mix well, then continue stirring to incorporate flour mixture until dough forms. Cover loosely with plastic wrap; let dough rise in warm place for 1 hr. On lightly floured surface, with lightly floured hands, pat dough into 9" by 12" (1/4" thick) rectangle. Fold dough in half to form 9" by 6" (1/2" thick) rectangle. With sharp chef's knife, cut dough into 1-1/2" squares, pressing blade straight down. Transfer to ungreased cookie sheet, spacing 1/2" apart. Cover with plastic wrap and refrigerate at least overnight or up to 3 days. When ready to bake, let dough stand at room temperature 1 hr. Preheat oven to 350F. Bake 25 to 30 min or until golden brown. Serve warm. Biscuits can be cooled completely and frozen in an airtight container up to 1 week. Reheat in 350F oven 10 min or until heated through. Source: "Good Housekeeping Research Institute" S(Internet address): "" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 4g Fat (39.5% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 182mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0208 --------------- MESSAGE bread-bakers.v118.n018.3 --------------- Date: Sun, 20 May 2018 22:24:40 -0700 From: Reggie Dwork Subject: Bread Machine Almond Meal Bread * Exported from MasterCook * Bread Machine Almond Meal Bread Recipe By :Samantha Mills Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Nuts Posted Side Dish Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water 4 cups Whole Wheat Flour -- *Note 1/2 cup Almond Flour 2 1/2 tablespoons Evaporated Cane Sugar 2 tablespoons Nutritional Yeast 2 teaspoons sea salt 2 tablespoons Vegan Butter -- or Soy Margarine 1 tablespoon Fast Acting Yeast *Note: For lighter bread, unbleached white flour can be used in place of the whole wheat, or you can use half whole wheat and half unbleached white flour. High Fiber, Lactose Free, Low Sugar, Vegan, Bread Machine Make sure all ingredients are at room temperature before starting the bread machine. Follow your specific machine instructions for adding yeast and the liquid and dry ingredients in the proper order. Set the machine to the dough cycle and let it mix. Remove the dough from the machine. Grease a cookie sheet or some other pan you plan to bake your bread in, and shape your dough as you wish on the pan. Cover it with a towel and allow the dough to rise for about 30 minutes. A few minutes before it has completely risen turn on the oven to 350F. You can get creative and cut a design into the bread, or just leave it untouched. Bake the bread for about 30 minutes. Allow it to cool, then slice and serve. Makes 1 loaf (16 slices) Source: "This recipe was shared by noveleats.com." S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 4g Fat (22.6% calories from fat); 5g Protein; 25g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 254mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0703 --------------- MESSAGE bread-bakers.v118.n018.4 --------------- Date: Sun, 20 May 2018 22:40:37 -0700 From: Reggie Dwork Subject: Thyme Cornbread * Exported from MasterCook * Cornbread, Thyme Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 ounces all-purpose flour -- (about 1 cup) 3/4 cup yellow cornmeal 1 tablespoon sugar 1 teaspoon baking soda 3/4 teaspoon salt 3/4 cup lowfat buttermilk 2 tablespoons canola oil 1 egg 1/2 cup fresh corn kernels -- (about 1 ear) 1 1/2 tablespoons fresh thyme leaves Cooking spray 1. Preheat oven to 350F. 2. Weigh or lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking soda, and salt in a bowl. Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl; stir in corn and thyme. Add buttermilk mixture to flour mixture; stir just until moist. 3. Spoon batter into an 8" square baking pan lightly coated with cooking spray. Bake at 350F for 25 minutes or until corn bread is lightly browned and begins to pull away from sides of pan. Cool in pan 5 minutes on a wire rack. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 4g Fat (24.9% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 347mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v118.n018.5 --------------- Date: Sun, 20 May 2018 22:36:09 -0700 From: Reggie Dwork Subject: Old-Fashioned Clove Bread * Exported from MasterCook * Bread, Clove, Old Fashioned Recipe By :Edited by Lisa Steen Riggs Serving Size : 40 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons dry yeast 2 cups lukewarm milk 2 teaspoons salt 1/3 cup maple syrup 4 tablespoons vegetable oil 2 teaspoons ground cloves 2 teaspoons ground ginger 4 1/2 cups whole wheat flour -- to 5C, may use half unbleached white flour milk -- for brushing top poppy seeds -- for sprinkling on top Danish Dissolve the yeast in the warm milk. Mix in remaining ingredients, adding enough flour to make a stiff dough. Knead on lightly floured surface and let rise in a warm place for about 15 min. Divide dough into two parts and shape into 20" lengths. Twist the long rolls together and let rise about 20 min. Brush tops with milk and sprinkle with poppy seeds. Bake on greased baking sheet at 375F for about 45 min. Source: "Director, Danish Windmill, Elk Horn, Iowa" Copyright: "Aebleskiver and More, A Sampling of Danish Recipes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; 2g Fat (24.0% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 114mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0912 --------------- END bread-bakers.v118.n018 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved