Date: Sat, 10 Aug 2019 03:48:27 +0000 --------------- BEGIN bread-bakers.v119.n032 --------------- 01. Poppy Seed Buns (Reggie Dwork) 02. Onion Twist Bread (Reggie Dwork) 03. Blackberry Jam Star Bread (Reggie Dwork) 04. Classic 100% Whole Wheat Bread (Reggie Dwork) 05. Vermont Whole Wheat Oatmeal Honey Bread (Reggie Dwork) 06. Almost No-knead Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n032.1 --------------- Date: Sun, 04 Aug 2019 18:09:16 -0700 From: Reggie Dwork Subject: Poppy Seed Buns * Exported from MasterCook * Buns, Poppy Seed Recipe By :Natalya Serving Size : 25 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 cup milk 1 1/2 tbsp active dry yeast 1/2 cup sugar 3 eggs 1 tsp salt 2 tbsp mayonnaise 6 cup flour 3 tbsp oil Poppy seed mixture: 1 3/4 cup poppy seeds 1 cup milk 4 oz butter 1 cup sugar 1/2 tsp salt 2 eggs -- beaten Glaze: 1 egg 1 tbsp sugar There is something about the way those buns are rolled into a spiral shape, that causes the layers to twist into different directions, resulting in a very unique dough texture. Prep: 2 hrs Cook: 30 mins Total: 2:30 Dough: Combine yeast together with two cups of warm milk and one tablespoon of sugar. Let ingredients rest on a counter for about 10 minutes. Add eggs, mayonnaise, salt and sugar into the mixture, whisking together to combine. Mix in flour using Kitchen aid mixer or a spatula, in small portions. Once the flour is all mixed in, add oil to the mixture. It is important to add oil last, as the texture of the dough turns out better. Knead the dough until it is elastic, at least for 10 minutes. Let dough rise for about an hour. Poppy seed mixture: Grind the poppy seeds in a mill or coffee grinder. Combine the milk, margarine, and sugar into a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Slowly whisk in eggs into the cooking mixture, continue stirring to prevent eggs from crumbling. Continue to cook and stir until the mixture begins to thicken; it should be similar to the condensed milk in texture. Add the poppy seeds and stir well to blend. Remove from heat; cool before using. (You can store unused filling in the refrigerator for up to a week.) Buns: Roll out the dough into a long, flat piece. Into the center of the piece, place the prepared poppy seeds. Seal both ends of the dough, keeping the poppy seeds on the inside. Roll the dough into a spiral shape. Place buns next to each other on a lined baking sheet. Let buns rise for about an hour. Using a small bowl, whisk eggs with sugar; glaze each bun with egg mixture. Bake in preheated oven, at 350F, for about 30 minutes or until golden brown. S(Internet address): https://momsdish.com/recipe/308/poppy-seed-buns - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 303 Calories; 13g Fat (38.6% calories from fat); 8g Protein; 39g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 206mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0804 --------------- MESSAGE bread-bakers.v119.n032.2 --------------- Date: Sun, 04 Aug 2019 19:54:01 -0700 From: Reggie Dwork Subject: Onion Twist Bread * Exported from MasterCook * Bread, Onion Twist Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/4 cup warm water -- (100 to 110F) 2 teaspoons active dry yeast -- (6 g) 3 cups bread flour -- (420 g) 1/4 cup sugar -- (46 g) 2 teaspoon kosher salt -- (6 g) 1/4 cup butter -- softened, (57 g) 1 cup milk 1 large egg Filling: 1 head garlic 2 tablespoons olive oil 1 large yellow onion -- chopped 1/4 cup butter -- softened, (57 g) 2 tablespoons fresh thyme leaves 1/2 cup grated Parmesan cheese Sweet onions, roasted garlic, and cheese give this fluffy and light dough a savory twist. Serve it in place of traditional dinner rolls to amp up your bread basket. For dough: In a medium bowl, stir together 1/4 cup warm water and yeast; let stand for 5 minutes. In a large bowl, stir together flour, sugar, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Add yeast mixture and 1/4 flour mixture, beating until smooth. Add 1/4 flour mixture, milk, and egg, and beat until smooth. Add remaining flour mixture, and beat until smooth. On a lightly floured surface, turn out dough, and knead 10 to 12 times. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75F) until doubled in size, 1 1/2 hours to 2 hours. Preheat oven to 400F. Cut 1/4" off top of garlic, and wrap garlic in foil. Bake until soft, about 1 hour. Let cool completely. Press garlic head, and remove roasted garlic; set aside. In a medium skillet, heat oil over medium heat. Add onion, and cook, stirring occasionally, until onion is caramel in color, 20 to 25 minutes. Let cool completely. In the work bowl of a food processor, combine onion, roasted garlic paste, butter, thyme, and cheese. Process until mixture forms a smooth, thick paste, 2 to 3 minutes. On a heavily floured surface, roll dough to a 14x10" rectangle. Spread onion filling over dough, leaving a 1" border on long sides. Starting at one long side, roll up dough, jelly-roll style, and press edge to seal. Using a sharp knife, cut roll in half lengthwise. Carefully twist dough pieces around each other, and form into a circle. Using a cake lifter, place dough into a greased 10-inch cast-iron skillet. Cover and let stand in a warm, draft-free place (75F) until doubled in size, about 1 hour. Preheat oven to 350F. Bake loaf for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 40 minutes. Serve warm. S(Internet address): https://www.bakefromscratch.com/onion-twist-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 9g Fat (42.5% calories from fat); 5g Protein; 23g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 353mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0804 --------------- MESSAGE bread-bakers.v119.n032.3 --------------- Date: Sun, 04 Aug 2019 20:31:44 -0700 From: Reggie Dwork Subject: Blackberry Jam Star Bread * Exported from MasterCook * Bread, Blackberry Jam Star Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2/3 cup warm whole milk -- (105F to 110F) 1 tablespoon granulated sugar -- (12 g) 2 1/4 tsp active dry yeast -- (0.25-oz or 8 g) 3 1/4 cups all-purpose flour -- divided, (406 g) 1/4 cup unsalted butter -- melted, (57 g) 2 large eggs 1 teaspoon kosher salt -- (3 g) 4 1/2 tablespoons blackberry preserves 1 large egg -- lightly beaten This one is a show-stopper. Before you think you can't do it, take a look at our Step-by-Step Jam Star Guide. See? Not as difficult as you thought. Just use our Basic Pull-Apart Bread Dough, and Quick Blackberry-Blueberry Jam recipe to get started. Makes 1 (9") round star Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. With mixer running on low speed, add 1 cup (125 g) flour, beating just until combined. Add melted butter and 1/2 cup (63 g) flour, beating until combined. Beat in eggs. Gradually add salt and remaining 1 3/4 cups (218 g) flour, beating until a soft dough forms. (Dough will be sticky.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75F) until doubled in size, about 1 hour. On a lightly floured surface, turn out dough. Punch dough down, and gently shape into a ball. Cover and let rest for 10 minutes. Divide dough into 4 equal pieces, and shape each into a ball. Roll first ball into a 9 1/2" circle, and place on a sheet of parchment paper on a baking sheet. Press a 9" round cake pan over dough to make an indention that will serve as your guide. Spread 1 1/2 tablespoons jam onto dough, being careful to stay inside the impression you created with the pan. Roll second ball of dough into a 9 1/2" circle (it doesn't have to be perfect - the edges will be trimmed), and place on top of the first jam layer. Make another indention with cake pan, and spread with 1 1/2 tablespoons jam. Roll third ball into a 9 1/2" circle, and repeat procedure. Roll fourth ball into a 9 1/2" circle, and place on top. Mark the edge with the cake pan, and trim around edges of all four layers with a sharp paring knife, discarding excess dough. Cover loosely with plastic wrap, and refrigerate until slightly firm, 20 to 30 minutes. Mark the center of the circle, and make a 2 1/2" diameter indention around it with a round cutter or measuring cup. Using a paring knife, make 16 cuts equidistant from the outer edge of the inner circle to the edge of the large circle, cutting through all four layers. Take two adjacent strips, and twist them away from each other twice. Use your finger to seal the inner seam. Turn the outer corners under, and press to seal. Repeat with all remaining strips. Cover loosely with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours. Preheat oven to 350F. Uncover, and brush star with beaten egg, and bake until golden and puffed, 23 to 30 minutes. Question: This Star is truly a star! It was the hit of the party. Question: can it be fully assembled and refrigerated overnight, brought to room temp for an hour and then baked so it will be warm for morning service? Response: Thank you for reaching out! We are glad to hear it was the hit of the party! Yes, that should be fine to do to have it warm for your morning service- just will not be as fresh as it would be if it were baked right after. S(Internet address): https://www.bakefromscratch.com/blackberry-jam-star/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 4g Fat (25.6% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 139mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0804 --------------- MESSAGE bread-bakers.v119.n032.4 --------------- Date: Tue, 06 Aug 2019 19:12:22 -0700 From: Reggie Dwork Subject: Classic 100% Whole Wheat Bread * Exported from MasterCook * Bread, Classic 100% Whole Wheat Recipe By :King Arthur Flour Co Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups lukewarm water -- Note*, (to 1 1/8C (227g to 255g)) 1/4 cup vegetable oil -- (50g) 1/4 cup honey -- molasses, or maple syrup, (85g) 3 1/2 cups Premium 100% Whole Wheat Flour -- (397g) 2 1/2 teaspoons instant yeast 1/4 cup nonfat dried milk -- (35g) 1 1/4 teaspoons salt Ingredient notes: Alternate flours: King Arthur White Whole Wheat or Organic White Whole Whole Wheat Yeast alternative: 2 1/4 tsp active dry yeast mixed into 2Tbsp water Who says whole wheat bread has to be dense, dry, and tasteless? This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf. Note*: Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate. PREP: 12 mins BAKE: 35 to 40 mins TOTAL: 3:17 In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. For easiest, most effective kneading, let the dough rest for 20 to 30 minutes in the bowl; this gives the flour a chance to absorb some of the liquid, and the bran to soften. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary. Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350F. Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190F on an instant-read thermometer inserted into the center. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature. Tips: Why the range of water in the dough? A lot depends on the weather, the season, and how you measure flour. You'll need the lesser amount of water in the summer; or when it's humid/stormy; if you measure flour by weight; or if you sprinkle your flour into the measuring cup, then level it off. You'll need the greater amount of water in winter; when it's dry out, and the humidity is low; or if you measure flour by dipping your cup into the canister, then leveling it off. The liquid sweetener you choose makes a difference. Molasses produces the darkest loaf, one with old-fashioned flavor. Honey yields a lighter, milder loaf. Maple syrup makes a less-sweet loaf - unless you use real maple syrup, in which case it'll be similar to a loaf made with honey, albeit with a faint hint of maple. If you're someone who tends to taste whole wheat as somewhat bitter, try substituting 1/4 cup of orange juice for 1/4 cup of the water in this recipe. A bit of orange juice tones down whole wheat's somewhat tannic taste. Want to prolong the shelf life of this bread? Try the tangzhong technique, an Asian method for increasing the softness and shelf life of yeast bread. Begin by measuring out the flour and water you'll be using in the recipe. Now take 3 tablespoons of the measured flour and 1/2 cup of the water; put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour, the remaining water (+ 2 additional tablespoons), and the other dough ingredients. Proceed with the recipe as directed. Well-wrapped and stored at room temperature, your finished loaf should stay soft and fresh at room temperature for at least several days. Cal 150, Fat 3.5g, Carb 24g, Sod 200mg, Fiber 3g, Pro 5g S(Internet address): https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 4g Fat (25.8% calories from fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 176mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0806 --------------- MESSAGE bread-bakers.v119.n032.5 --------------- Date: Tue, 06 Aug 2019 19:29:59 -0700 From: Reggie Dwork Subject: Vermont Whole Wheat Oatmeal Honey Bread * Exported from MasterCook * Bread, Vermont Whole Wheat Oatmeal Honey Recipe By :King Arthur Flour Co Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water -- (454g) 1 cup rolled oats -- traditional or quick (not instant) (99g) 1/2 cup maple sugar -- or brown sugar (106g) 1 tablespoon honey -- (21g) 1/4 cup butter -- (4 Tbsp, 57g) 1 tablespoon kosher salt -- or 2 1/2 teaspoons table salt 1 teaspoon ground cinnamon -- Vietnamese preferred 1 tablespoon instant yeast 1 1/2 cups White Whole Wheat Flour -- (170g) 4 cups Unbleached All-Purpose Flour -- (482g) This is a lovely, soft, mildly sweet loaf, perfect for both sandwiches and toast. PREP: 10 mins BAKE: 35 to 40 mins TOTAL: 2:55 YIELD: 2 loaves SERVINGS: 16 per loaf In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy. Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes. Bake the loaves in a preheated 350F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190F on a digital thermometer. Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage. Tips: While maple sugar gives this bread an extra hint of flavor, we realize it's expensive; feel free to substitute brown sugar. For a pretty final touch: Just before baking, brush the top of the loaves with an egg white beaten with 1 tablespoon cold water, and sprinkle with oats. Steel cut oats are not recommend for this recipe, as they will stay too hard and firm in the final bread. Cal 110, Fat 2g, Carb 20g, Sod 180mg, Fibe 1g, Pro 3g S(Internet address): https://www.kingarthurflour.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 2g Fat (15.2% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0806 --------------- MESSAGE bread-bakers.v119.n032.6 --------------- Date: Wed, 07 Aug 2019 17:34:20 -0700 From: Reggie Dwork Subject: Almost No-knead Bread * Exported from MasterCook * Bread, Almost No-knead Recipe By :Cook's Country Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Slow Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (15 ozs) 1 1/2 teaspoons salt 1/4 teaspoon instant yeast -- or rapid-rise yeast 3/4 cup water -- room temperature, plus 2 tablespoons water 6 tablespoons lager -- mild-flavored 1 tablespoon distilled white vinegar Vegetable oil spray To avoid lengthy and tiresome kneading, we let our bread dough sit for 8 to 18 hours, during which a process called autolysis develops gluten - the protein that gives baked breads their bubbly, chewy crumb structure. After that, just 15 seconds of kneading does the trick. To give our bread more flavor than standard no-knead recipes, we add vinegar for acidic tang and lager beer for extra yeastiness. We bake the bread in a covered pot to create steam, producing a springy interior, and then finish baking it uncovered for a beautifully browned crust. Makes: 1 large round loaf Note: Use a mild-flavored lager, such as Budweiser (mild nonalcoholic lager also works). In step 3, start the 30-minute timer as soon as you put the bread in the cold oven. Do not wait until the oven has preheated to start your timer or the bread will burn. The bread is best eaten the day it is baked, but it can be wrapped in aluminum foil and stored in a cool, dry place for up to two days. Whisk flour, salt, and yeast together in large bowl. Add water, lager, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for at least 8 hours or up to 18 hours. Lay 18 by 12" sheet of parchment paper on counter and spray with oil spray. Transfer dough to lightly floured counter and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of parchment and spray surface of dough with oil spray. Pick up dough by lifting parchment overhang and lower into heavy-bottomed Dutch oven (let any excess parchment hang over pot edge). Cover loosely with plastic and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. Adjust oven rack to middle position. Remove plastic from pot. Lightly flour top of dough and, using razor blade or sharp knife, make one 6" long, 1/2" deep slit along top of dough. Cover pot and place in oven. Heat oven to 425F. Bake bread for 30 minutes (starting timing as soon as you turn on oven). Remove lid and continue to bake until loaf is deep brown and registers 210F, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely, about 2 hours. Review: I made this recipe for the first time over the last two days. I did one white and one whole wheat loaf. The bread is perfect. I didn't line the pan with parchment. I sprayed it with oil instead. I've made no-knead before with the hot pan method, I usually had a big fail trying to get the dough into a hot pan. On the left is white bread and the right is whole wheat. The loaves are about the same size, even though the WW one was much smaller when it went into the oven. I have a large oven, so I was able to bake both loaves at the same time. Review: I didn't have white distilled vinegar substituted apple cider vinegar. Found the white distilled vinegar the next morning while I was baking the bread. It came out great. Review: turned out great my first time! i used sunflower oil on the parchment and wiped off excess. I burned the bottom a little because I wasn't sure which rack to use in the oven (I used the lowest or maybe it's the oil i used) so i'll try one higher. also, I used regular "active dry yeast" and soaked it in warmishwater 5 to 10 min per package instructions instead of rapid rise. I counted to 15 while kneading with a floured counter and the dough got less sticky and more manageable. i let the 2nd rise take place in the (cold) oven since it's cold here. Review: I find using a bit more flour helps...using 15 and 3/4 ounces for now...could go to 16 ounces I think. The dough is still fairly sticky in the knead before the final rise and the extra flour tames (but does not eliminate) that. I have made this about a dozen times using KA AP flour Also--my gas over is pretty slow, so my lid-on first bake stage is for 37 minutes, then I take it off. In the picture below, I left it in slightly too long--forgot to set a timer and so my nose directed me to pull it out. Question: My bread came out of the oven with a crisp crusty but got soggy as it cooled. How do I avoid this? Response: I've made this bread dozens of times and the crust has never gotten soggy; I'm assuming you removed the bread from the pot and cooled it on a rack as shown in step 10 above? I'm stumped, sorry, and sorry that your bread was less than perfect. Question: I know I'm late to the game with this but I had a similar problem. My bread came out of the oven and was very crisp, but after it cooled it had lost a lot of that crispness. I wouldn't call it soggy but the difference in texture was noticeable. I did remove the parchment and cooled it on a rack. Here's my question. My bread was getting very dark and I removed it from the oven when it was 207 degrees, I thought "close enough". Would removing it before it reached 210 degrees leave too much moisture in the loaf causing it to soften as it cooled? Response: All bread crusts will soften when they're wrapped for storage, but I'm assuming you are saying yours softened as it cooled, uncovered, on the counter? This is a mystery to us--sorry! I make this bread frequently and often pull it (because the top is getting dark) in the 205-210 range, and have never had your problem. Hopefully it still tastes good! Thanks. Review: I used IPA instead of lager, was great! I did not use oil spray on the parchment because it added an unpleasant taste to the bottom crust. Instead I just covered the paper with corn meal...no sticking and no off taste. Question: I am pathetically grateful to Cooks Country for this recipe. All of my 66 years, I have taken flour, water, salt & yeast...& turned it into paving stones. NO MORE! This bread is foolproof! But I have a question. My beloved likes whole grain breads, so how would I go about substituting whole wheat flour for regular flour? SO many thanks!!! Response: We have a recipe that uses 2 cups (10 oz.) all-purpose flour and 1 cup (5.5 oz.) whole wheat flour, but we've never officially tested using more whole wheat flour than that. Personally, I make this bread with a 50-50 ratio of the two flours and it comes out well but a little more squat. Hope that's helpful. Thanks for your question. Review: I make this recipe frequently, too - my kids love it. We didn't test doubling to make a big boule, but our bread expert thinks it would take some tinkering with the rising and baking times, and maybe the amount of yeast, to get good results. If you try it, please let us know how it goes. Happy bread-making, and thanks. Review: I was anxious about doubling a yeast recipe, so I cheated- I just made two recipes separately, and combined the dough in the kneading. This time the rise was HUGE. So much fun. I used my 8 quart round pot, cooked covered, for 45 minutes. Then 20 minutes uncovered. That got me deep brown and 210. Very happy how it looks. Last time I thought the taste was a little plain, so this time I used Killians Red Ale and table salt (instead of kosher). It's still cooling, so we'll see. I see a liverwurst sandwich in my future . Review: Oh yeah. This is great. I used my steam oven at 400 degrees for 25 minutes. It eliminated the Dutch oven. So good. Question: What size of Dutch oven? Response: I've used a Lodge 5-quart and 10-quart cast iron Dutch oven. The 5-quart gives a taller loaf. Question: Is there a substitute for the beer or can it be left out? Oncologist says absolutely no alcohol, even "no alcohol" has some in it. Response: I promise you that there's no alcohol left in this after nearly an hour in a hot oven. The yeast in the beer, which is similar to bread yeast, simply makes the bread taste breadier. If you leave it out, it will be considerably more bland. You may want to investigate the original Least recipe which inspired this adaptation. In fact, you should read the article that accompanies this recipe because it has many of these details. But if you insist on leaving out the beer, simply replace the moisture with an equal amount of water. By the way, why are you not running this recipe by your oncologist if you're really concerned about it? That seems like a much better bet. Question: I' ve done this recipe about 50 times and saw the change in the instructions a year or so ago but haven't followed them because I've gotten great results with the original instructions. One clarification that I need to try this set of instructions. Step 8 says start with a cold oven. I get that. But it says to bake for 30 minutes. Is their 30 minutes from putting the bread in the oven or 30 minutes from the oven registering 425 degrees? Response: 30 minutes from when you put the bread in the oven. Review: I made this bread today. I put the bread in a cold oven set the oven to 425 and baked it for 30 minutes. Then I I took off the lid and bake it for another 30 minutes. Came out great. S(Internet address): https://www.cookscountry.com/recipes/8101-almost-no-knead-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; trace Fat (2.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : 2019 - 0807 --------------- END bread-bakers.v119.n032 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved