Date: Mon, 04 Nov 2019 06:17:00 +0000 --------------- BEGIN bread-bakers.v119.n044 --------------- 01. Thank you (Nina Banks) 02. Blueberry English Muffin Bread (Reggie Dwork) 03. French Toast Bagels (Reggie Dwork) 04. Nutella Babka Bread (Reggie Dwork) 05. Moist Pumpkin Scones (Reggie Dwork) 06. Belgian Style Yeast Waffles (Reggie Dwork) 07. Rustic Rye Bread 1 (Reggie Dwork) 08. Sprouted Wheat Bread Pain De Mie (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n044.1 --------------- Date: Sun, 27 Oct 2019 15:16:17 +0000 (UTC) From: Nina Banks Subject: Thank you Thank you for posting the Machine Garlic Bread recipe. I really like it. Nina --------------- MESSAGE bread-bakers.v119.n044.2 --------------- Date: Sun, 27 Oct 2019 17:13:14 -0700 From: Reggie Dwork Subject: Blueberry English Muffin Bread * Exported from MasterCook * Bread, Blueberry English Muffin Recipe By :Red Star Yeast Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bread flour 1 cup whole wheat flour 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1 1/2 tsp salt 1/4 tsp baking soda 2 1/4 tsp. RED STAR Platinum Superior Baking Yeast -- (1/4oz, 7g) 1 cup milk -- warmed to 120-130F 6 tbsp maple syrup -- or honey 3/4 cup fresh blueberries -- washed and dried Cornmeal -- for dusting pan With the classic crusty outside and the soft, chewy inside, this Blueberry English Muffin Bread is sweetened with maple syrup and is bursting with fresh blueberries and cinnamon! Soon to become your new morning favorite! Yield: One 9x5" loaf Lightly spray a 9x5" loaf pan with non-stick cooking spray. Sprinkle and coat bottom and sides of loaf pan with cornmeal. In the bowl of a stand mixer, combine flours, cinnamon, nutmeg, salt, baking soda, and yeast. With mixer on low, slowly add in warmed milk and maple syrup. Increase speed to medium, and beat until dough forms and pulls away from sides of bowl. Dough will be soft and sticky. Gently fold in blueberries. Gently spread dough into prepared loaf pan. Cover with a clean towel and allow to rise in a warm, draft-free spot until doubled in size, about an hour. (This could take up to 1 1/2 to 2 hours, depending on the temperature of your house.) Preheat oven to 400F. Bake for 25 minutes or until golden brown and internal temperature reaches 195-200F. Allow Question: Can this recipe use frozen berries? Response: Yes, you can use frozen blueberries - we suggest to rinse them a few times and pat dry before folding them into the dough. Question: Could this recipe be made with AP flour instead of whole wheat? Response: Yes, you can use AP flour in place of the whole wheat flour in this recipe. You may need to adjust the amount of milk since WW flour absorbs more liquid than AP flour. Question: Could this recipe be made in bread machine with dough setting? Response: This is a no-knead recipe that yield more of a batter than a dough. I wouldn't recommend using a bread machine for this recipe. Question: What would be the best liquid to substitute for the milk? Almond milk? Water? Response: Either would work. The milk may give it a nice almond flavor. Let us know what you decide, and how it turns out! Source: "created by A Kitchen Addiction" S(Internet address): https://redstaryeast.com/recipes/blueberry-english-muffin-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 1g Fat (7.8% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1027 --------------- MESSAGE bread-bakers.v119.n044.3 --------------- Date: Sun, 27 Oct 2019 17:31:46 -0700 From: Reggie Dwork Subject: French Toast Bagels * Exported from MasterCook * Bagels, French Toast Recipe By :RED STAR Yeast Co. Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Tbsp light brown sugar -- divided 2 1/4 tsp Active Dry Yeast 1 cup warm water -- 110-115F, divided 3 1/2 cups bread flour 1 1/2 tsp salt 3/4 tsp cinnamon 1/4 cup maple syrup 1 tsp pure vanilla extract 1 egg 2 Tbsp granulated sugar -- mixed with 1 1/2 tsp cinnamon -- for topping Egg wash: 1 beaten egg -- + 1 tsp water These fluffy, soft bagels taste just like classic French toast with maple, cinnamon, brown sugar and vanilla flavors. In a small bowl, combine 2 Tbsp brown sugar with yeast. Add 1/2 cup warm water; stir until yeast dissolves. Let mixture stand 10 minutes until foamy. Meanwhile, in a large bowl or bowl of a stand mixer fitted with dough hook attachment, stir flour, salt, cinnamon and remaining 2 Tbsp brown sugar until combined. Add yeast mixture along with 1/4 cup warm water, maple syrup, vanilla and 1 egg. Stir until a dough forms. Knead dough in stand mixer on medium speed 5 minutes, adding just enough of remaining 1/4 cup warm water until dough is smooth, elastic and only slightly sticky; OR, knead dough by hand on a lightly floured surface 10 to 15 minutes, adding just enough of remaining 1/4 cup warm water until dough is smooth, elastic and only slightly sticky. Shape dough into a ball and place in a large bowl. Cover with plastic wrap and let rise in a warm place 1 to 1 1/2 hours until doubled. Punch down risen dough; let rest 10 minutes. Meanwhile, fill a large, wide pot two-thirds full with water. Heat water to just below a simmer. Heat oven to 425F, and line a baking sheet with parchment paper or a silicone mat. Divide dough into 8 equal pieces. Shape each piece into a smooth ball. Use fingers to poke a hole in center of each ball, stretching each hole until it is as big as half the diameter of entire bagel (it might look too big at first, but it will shrink when you boil/bake it). Place bagels on prepared baking sheet. Cover with a damp towel or lightly greased plastic wrap and let rest 10 minutes. Once bagels have rested, use a slotted spoon to lower a few bagels at a time into simmering water. Allow bagels to float to top. Leave bagels in water 1 to 2 minutes, then flip over and leave in water another 1 to 2 minutes (the longer they stay in the water, the chewier they become). Remove bagels with slotted spoon and return to prepared baking sheet. Repeat with remaining bagels. Beat remaining egg with 1 Tbsp water, then brush egg wash over tops of bagels. Sprinkle generously with cinnamon sugar. Bake 20 to 25 minutes until bagels are golden brown and baked through. Remove from oven and let cool completely on a cooling rack before slicing. Review: These could not have been more perfect. I followed the recipe precisely and the result was very delicious. It's a shame it only makes 8! Review: I just made this step by step and was delicious! Thanks! Source: "created by Girl Versus Dough" S(Internet address): https://redstaryeast.com/recipes/french-toast-bagels/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 2g Fat (7.1% calories from fat); 9g Protein; 59g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 423mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates. NOTES : 2019 - 1027 --------------- MESSAGE bread-bakers.v119.n044.4 --------------- Date: Sun, 27 Oct 2019 17:51:21 -0700 From: Reggie Dwork Subject: Nutella Babka Bread * Exported from MasterCook * Bread, Nutella Babka Recipe By :Red Star Yeast Co. Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the bread: 3/4 cup warm milk -- (110-115F) 2 1/4 tsp. Active Dry Yeast -- (1/4oz, 7g, 1 pkg) 6 Tbsp unsalted butter -- softened 6 Tbsp granulated sugar 1 tsp vanilla 4 egg yolks 3 1/4 cups all-purpose flour -- plus more for kneading and shaping 1/2 tsp salt egg wash: 1 egg -- beaten with 1 Tbsp water -- for topping For the filling: 13 oz Nutella -- or your favorite chocolate hazelnut spread For the streusel topping: 1/2 cup all-purpose flour 1/2 cup packed light brown sugar 1/4 cup chopped hazelnuts 1/4 cup cold unsalted butter -- cut into 1/4" cubes, (1/2 stick) Swirl upon swirl of chocolate hazelnut spread and a buttery, nutty streusel topping make this babka one decadent and delicious bread. Yield: 1 loaf In a small bowl, combine warm milk and yeast; stir to dissolve yeast. Let sit 10 minutes until yeast is foamy. Meanwhile, in a large bowl or bowl of a stand mixer, beat butter and sugar on medium speed 1 to 2 minutes until light and fluffy. Beat in vanilla and egg yolks, one at a time, beating well and scraping down sides of bowl after each addition. Add flour, salt and yeast mixture to bowl; stir just until a dough forms. Using the stand mixer fitted with the dough hook attachment, knead dough on medium speed 4 to 5 minutes, adding a few more tablespoons of flour if needed until a smooth, soft, elastic and only slightly sticky dough forms; OR, turn dough out onto a well-floured surface and knead by hand 10 minutes, adding a few more tablespoons of flour if needed until a smooth, soft, elastic and only slightly sticky dough forms. Shape dough into a ball and place in a large, lightly oiled bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 hour to 1 1/2 hours until doubled. Punch down risen dough. On a lightly floured surface, use a rolling pin to roll dough into roughly an 18-by-18" square. Use a spatula to spread Nutella evenly on top of dough. Roll up dough tightly like a jelly roll. Use palms to gently roll into a 24" (2-foot) long log. Twist log into a figure 8, then twist into a figure 8 one more time, pinching seams to seal. Place dough in a well-greased 9-by-5" loaf pan. Cover with plastic wrap or a tea towel and let rise in a warm place 40 to 45 minutes until the loaf just begins to peek over the top of the pan and is nearly doubled. Meanwhile, heat oven to 350F. In a medium bowl, combine all ingredients for the streusel except the butter. Using a pastry cutter or your fingers, cut in the butter until mixture resembles coarse crumbs. Place bowl in refrigerator until loaf is ready to bake. Brush the top of the loaf lightly with egg wash. Sprinkle and gently pat as much streusel as you can on top of loaf. Place loaf pan on a baking sheet (to catch any streusel drips), then place baking sheet on center rack of oven. Bake 50 minutes to 1 hour until golden brown and a toothpick inserted in the center comes out clean. Remove loaf from pan; transfer to a cooling rack to cool completely before slicing. Source: "created by Girl Versus Dough" S(Internet address): https://redstaryeast.com/recipes/nutella-babka/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 12g Fat (41.2% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 70mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1027 --------------- MESSAGE bread-bakers.v119.n044.5 --------------- Date: Tue, 29 Oct 2019 16:08:59 -0700 From: Reggie Dwork Subject: Moist Pumpkin Scones * Exported from MasterCook * Scones, Moist Pumpkin Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups all-purpose flour 1/2 cup packed brown sugar 4 teaspoons baking powder 3 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup cold butter 2 large eggs -- room temperature 1 1/4 cups canned pumpkin 3/4 cup whole milk -- divided GLAZE: 2 cups confectioners' sugar 3 tablespoons whole milk 1/4 teaspoon pumpkin pie spice After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor. Prep: 15 min. Bake: 15 min. + cooling In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. Bake at 400F for 12 to 15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Cal 338, Fat 13g, Carb 51g, Sod 348mg, Fiber 2g, Pro 5g Review: My family loved this recipe. I made some minor changes. I substituted self-rising flour for the All-Purpose flour, baking powder and Salt. I also added chopped pecans to the batter and to the glaze. I will be making this one often. Review: This is a fantastic recipe. It received rave reviews from all those who ate them. Thank you for sharing! Review: Loved this recipe. Used whole wheat white flour and one pie pumpkin for extra flavor just in case. Easy quick to make and bake. Will definitely make many more times. Did not make the glaze for this group does not like sweet. Review: Very good. I had to use 3/4 C buttermilk instead of regular milk since I was low on milk. Decreased the baking powder to 3 tsp and increased the soda to 1 teaspoon to accommodate for buttermilk and baking at 4000' above sea level. I did use all of the buttermilk in the dough. To adjust for the sticky dough, after light kneading I patted the disks directly on the baking sheet and scored with an oiled pizza slicer. I did have to use a dough scraper. Baked a little longer than indicated. Great recipe. Review: I made these for my mom's birthday this morning. Followed the recipe almost exactly. And they turned out great! The pumpkin flavouring is very subtle in a good way, and they are a beautiful fall colour. Definitely a fantastic way to kick off autumn. I just hope my mom likes them as much as I do! S(Internet address): https://www.tasteofhome.com/recipes/moist-pumpkin-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 341 Calories; 13g Fat (34.2% calories from fat); 5g Protein; 51g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 365mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 1029 --------------- MESSAGE bread-bakers.v119.n044.6 --------------- Date: Thu, 31 Oct 2019 17:32:00 -0700 From: Reggie Dwork Subject: Belgian Style Yeast Waffles * Exported from MasterCook * Waffles, Belgian Style Yeast Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- WHISK: 2 cups all-purpose flour 5 1/2 cups milk -- lukewarm 1 stick unsalted butter -- melted, (8 Tbs.) 2 eggs 1 Tbsp. sugar 1 Tbsp. instant yeast 1 tsp. salt 1 tsp. pure vanilla extract 1/2 tsp. baking soda Crisp and golden on the outside, light and airy on the inside, our Belgian waffles are oh-so scrumptious. These madefrom-scratch delights come together quickly, while also filling your home with sweet, heavenly aromas. Sweet or savory, these delicious creations are everything you want them to be for breakfast, lunch, dinner, or dessert. Note: We found the best way to reheat leftover waffles is to pop them into the toaster. Total time: 30 minutes + resting Makes: (four 7" Belgian waffles) Whisk together flour, milk, butter, eggs, sugar, yeast, salt, vanilla, and baking soda in a large bowl. (Batter doesn't have to be completely smooth.) Cover batter and let rest at room temperature 1 hour, or refrigerate overnight. Preheat waffle iron according to manufacturer's directions. Add enough waffle batter to center of iron to fill, about 3/4 cup, and cook until golden brown, 2 to 3 minutes. Serve waffles immediately or keep warm in a preheated 200F oven. Cal 544, Fat 29g, Carb 56g, Sod 821mg, Fiber 3g, Pro 14g CHOCOLATE VARIATION: Increase sugar to 1/4 cup, stir in 3/4 cup mini semisweet chocolate chips, 1/2 cup unsweetened cocoa powder, and 1 tsp. instant espresso powder. Cal 816, Fat 41g, Carb 97g, Sod 823mg, Fiber 7g, Pro 19g S(Internet address): CUISINEATHOME.COM - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 697 Calories; 37g Fat (48.3% calories from fat); 22g Protein; 68g Carbohydrate; 2g Dietary Fiber; 214mg Cholesterol; 895mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 7 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1031 --------------- MESSAGE bread-bakers.v119.n044.7 --------------- Date: Thu, 31 Oct 2019 19:03:21 -0700 From: Reggie Dwork Subject: Rustic Rye Bread 1 * Exported from MasterCook * Bread, Rustic Rye 1 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MIX: 1 1/4 cups warm water -- (105-115F) 1 Tbsp. light brown sugar 2 1/4 tsp active dry yeast 1 Tbsp. canola oil -- or vegetable oil COMBINE: 2 cups bread flour 1 1/4 cups medium rye flour 1/4 cup instant potato flakes 1 Tbsp. caraway seeds 2 tsp. kosher salt 1 tsp. onion powder With little to no effort, you can bake a loaf of homemade bread with the best of them. But why bother baking bread with all of the great artisan loaves on the market these days? Besides the feeling of accomplishment, as well as the wonderful smells wafting through the house, it's actually hard to find a decent loaf of bakery-fresh rye bread. Commercial rye breads are massproduced and they're usually made with processed white rye flour and artificial caraway flavoring, so they don't taste that great and have very little food value. When it comes to baking rye bread though, a few things differ from it and wheat dough. Rye doughs are stickier, softer, and more difficult to handle than stronger wheat doughs. They have a higher ash content (a measure of mineral content) than wheat, which encourages rapid yeast activity. Consequently, rye doughs ferment faster than wheat doughs. And because rye flour has less gluten, it could potentially overproof because it can only support a certain amount of rising before it collapses. To prevent this from happening, and for added structure, supplement with bread flour. After shaping the loaf, keep a careful eye on the final proofing and don't expect the dough to puff up like wheat dough does. Put the loaf in the oven when it's slightly underproofed to get the most ovenspring. Tip: Adding potato flakes helps create a softer loaf of bread, while caraway seeds and onion powder flavor it. Glass loaf pans conduct heat well, help with browning, and allow you to actually see an entire loaf as it bakes. For a bouleshaped loaf, form the dough into a tight round ball after the first rise. Let it rise again until it doubles in size, 1–2 hours, then slash the top and bake it. Total: 1 hour + rising Makes: 1 loaf Mix water with brown sugar and yeast; let proof until foamy, 5 minutes. Mix in oil. Combine bread flour, rye flour, potato flakes, caraway seeds, salt, and onion powder in the bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture and mix on low speed until a dough forms and no streaks of flour remain, 2 minutes. Increase speed to medium. Knead dough in stand mixer until smooth and elastic, 10 minutes. Dough will be sticky. If dough seems unmanageable, add 1-2 Tbsp. more bread flour and knead until incorporated. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Turn dough onto a lightly floured surface, shape into an 8" loaf, and place into an 8 1/2x4 1/2" glass (Pyrex) loaf pan. Cover loaf with plastic wrap coated with nonstick spray; let rise until above the edge of the pan, 1 to 2 hours. Preheat oven to 350F with rack in lowest position. Bake bread until golden brown and a thermometer inserted in the center registers 190F, 30 to 35 minutes. Transfer bread to a rack; let cool 5 minutes. Turn bread out onto rack and let cool completely. Cal 144, Fat 2g, Carb 27g, Sod 325mg, Fiber 2g, Pro 4g Source: "Cusine at Home, Issue 125, Oct 2017" S(Internet address): cusineathome.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 2g Fat (11.6% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 317mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1031 --------------- MESSAGE bread-bakers.v119.n044.8 --------------- Date: Thu, 31 Oct 2019 20:01:00 -0700 From: Reggie Dwork Subject: Sprouted Wheat Bread Pain De Mie * Exported from MasterCook * Bread, Sprouted Wheat Pain De Mie Recipe By :King Arthur Flour Co. Serving Size : 26 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 145 g sprouted wheat berries -- Note*, (1 1/4C or 5 1/8 oz) 290 g Unbleached All-Purpose Flour -- (2 1/3C+1 Tbsp or 10 1/4 oz) 291 g Sprouted Wheat Flour -- (2 1/2C + 1 Tbsp or 10 1/4 oz) 6 g instant yeast -- (1 1/2 tsp) 15 g salt -- (1 Tbsp) 23 g sugar -- (1 Tbsp + 2 tsp or 3/4 oz) 29 g Baker's Special Dry Milk -- (3 Tbsp + 1 tsp or 1 oz) 395 g room-temperature water -- (1 3/4 C or 14 oz) 104 g unsalted butter -- softened, Note*, (7 Tbsp or 3 1/2 oz) wheat bran -- to coat the loaf This tasty variation on classic pain de mie includes sprouted wheat flour and ground sprouted grains. The result is a loaf that's still soft and perfect for sandwiches, but also provides the nutrition and flavor of bread made with whole and sprouted grains. This recipe comes to us from Richard Miscovich, a professional baker, teacher, and author. PREP: 30 mins. BAKE: 43 mins. to 50 mins. TOTAL: 2 days 15 hrs 56 mins. YIELD: 1 large (13") pain de mie loaf First, grind the sprouts using a food mill, food grinder, or the food grinder attachment of a stand mixer. You want the sprouts fully ground, with no hard bits remaining. Combine all the ingredients, except the ground sprouts, butter, and bran, in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 4 minutes, until everything is well combined. Increase the mixer speed to medium, and add half the softened butter. Mix for 1 minute. Add the remaining softened butter; mix at medium speed for 5 minutes. Add the ground sprouts, mixing until thoroughly incorporated. Place the dough in a lightly greased container, cover it, and let it rise for 1 to 1 1/2 hours, until it's noticeably puffy. Gently deflate the dough, and shape it into a 13" log. Dampen the log, and roll it in wheat bran, if desired. Place the log in a lightly greased standard (13" x 4") lidded pain de mie pan (grease the inside of the pan's lid, as well). Cover the pan, and let the dough rise until it's about 1/2" from the rim of the pan, about 1 1/2 hours. Don't have a pain de mie pan? See "tips," below. Towards the end of the rise, preheat the oven to 350F. Place the lid on the pan. Bake the bread for 30 minutes. Remove the lid, and bake for an additional 10 to 15 minutes, until the bread is golden brown and it interior temperature is at least 190F at the center. Remove the bread from the oven, and turn it out of the pan onto a baking sheet. Return it to the oven and bake for 3 to 5 minutes, just until its sidewalls are firm. Remove the bread from the oven, and place it on a rack to cool completely before slicing. Store leftover bread, well wrapped, at room temperature for several days; freeze for longer storage. To sprout wheat berries: Start with a scant 1/2 cup dried red wheat berries. Place the berries in a colander, rinse them, and cover with an inch or two or water. Allow the berries to soak for 36 hours, changing the soaking water after about 12 hours. Then rinse the berries, shake off the excess water, and place the colander back in the empty bowl. Drape the bowl lightly with plastic, and allow the berries to sit at room temperature for 24 hours. Rinse the berries once or twice, but don't let them sit in water; you want them to remain damp, neither too wet nor too dry. Rootlets will start to emerge from the berries after about 24 hours. Sprouts are best when the rootlet is no longer than the length of the berry, so try to catch them at just that point. Under-sprouted grain won't be as sweet and may remain a little chewy; old sprouts get starchy and less flavorful. Soften the butter by pounding it with a rolling pin, not simply by bringing it to room temperature. The butter should be "plasticized," but not warm; if it's warm it may melt and make the dough greasy. Perfectly softened butter will easily take the impression of your finger without actually feeling warm. No Pain de Mie pan this time? You can divide the dough in half and use two 8 1/2" x 4 1/2" loaf pans. Baking temperature will stay at 350F, baking time will be about 30 to 35 minutes total. Review: I used KA sprouted Wheat Flour. I had difficulty finding red wheat berries. I highly recommend reading the blog on making this bread as well as the recipe. Fortunately I had also just read the blog on reshaping over proofed dough. I ended up reshaping the dough after the second rise as it was out of the pan. The bread is great tasting and has a very nice texture. Review: Just made this and it is delicious. It needed a few more minutes in the oven and the sprouts took longer than 24 hours to sprout, maybe because it's winter here and ambient temps in the house not very warm. But well worth the wait! It's almost gone so I will have to try again this weekend and perfect the bake. Would love to have nutritional information included in the recipe as well. If it's there online, i can't find it. S(Internet address): https://www.kingarthurflour.com/recipes/sprouted-wheat-pain-de-mie-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 4g Fat (25.8% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 230mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0603 --------------- END bread-bakers.v119.n044 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved