Date: Mon, 30 Mar 2020 09:33:59 +0000 --------------- BEGIN bread-bakers.v120.n013 --------------- 01. Russian Kulich Easter Bread (Reggie Dwork) 02. Re: 30 Min Dinner Rolls and Sweet Potato Cornbread (Jeff Dwork) 03. Russian Kulich Bread Machine (Reggie Dwork) 04. Roberta's Pizza Dough (Reggie Dwork) 05. Russian Black Bread (Reggie Dwork) 06. Cheese and Fennel Muffins (Reggie Dwork) 07. Russian Black Rye Bread (corrected) (Jeff Dwork) --------------- MESSAGE bread-bakers.v120.n013.1 --------------- Date: Sun, 29 Mar 2020 23:04:35 -0700 From: Reggie Dwork Subject: Russian Kulich Easter Bread * Exported from MasterCook * Bread, Russian Kulich Easter Recipe By :Tatjanasok Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Ethnic Fruit Holidays Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 packages active dry yeast -- (.25 oz ea) 3/4 cup granulated sugar -- divided 1 cup warm milk 4 cups all-purpose flour -- divided 3 large whole eggs -- separated 2 egg yolks 1/2 teaspoon brandy 1/2 teaspoon salt 10 tablespoons butter -- melted and cooled 1/2 cup slivered blanched almonds -- coarsely ground 1/4 cup raisins 1 tablespoon water Glaze: 3/4 cup confectioner's sugar 1 tablespoon lemon juice Russian A tall, sweet bread with sugar glaze on top is a traditional Easter treat in Russia. Prep: 50 min Cook: 35 min Ready In: 4 hr 45 min Serving Size: 1/3 loaf Stir together yeast, 1/4 teaspoon sugar, and warm milk in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour and cover bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour. Beat 4 yolks with remaining sugar in a bowl with an electric mixer starting slow and increasing to high speed until mixture is thick and pale, 2 to 3 minutes. Beat in brandy and salt. Stir yeast dough to deflate. Add yolk mixture and butter and stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining 2 1/2 cups flour. Cover bowl and let rise in a warm place until doubled, about 1 hour 10 minutes. Stir dough to deflate, then stir in almonds and raisins. Butter 4 clean (10 1/2-oz) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans. Let dough rise in cans, covered with a towel, until about 1/2" from rim, about 1 hour. Preheat oven to 350F (175C). Whisk together remaining yolk and water, and lightly brush over tops of dough. Bake loaves in cans until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right side up, and let cool completely, about 1 1/2 hours. Sift powdered sugar into a bowl, then stir in lemon juice. Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes. The unglazed loaves can be made 1 day ahead cooled completely, then wrapped well in foil or a zip-top plastic bag and kept at room temp. They can also be frozen up to 1 month. Source: "allrecipes.com" S(Internet address): http://allrecipes.com/recipe/245723/russian-kulich - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 601 Calories; 24g Fat (35.3% calories from fat); 13g Protein; 85g Carbohydrate; 3g Dietary Fiber; 166mg Cholesterol; 321mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates. NOTES : 2016 - 0508 --------------- MESSAGE bread-bakers.v120.n013.2 --------------- Date: Sun, 29 Mar 2020 23:34:00 -0700 From: Jeff Dwork Subject: Re: 30 Min Dinner Rolls and Sweet Potato Cornbread The Sweet Potato Cornbread recipe (v120n012) calls for a 1 lb sweet potato but only uses 200g (about 1/2 lb). We'll change it in the archives. Note that while the 30 Minute Dinner Rolls (v120n012) calls for Red Star Platinum yeast, it does include directions for using regular yeast. We made a batch using regular yeast. It rose for 35 min at 68F and produced nice, tall rolls. We baked it only 17 min because the tops were getting dark. The rolls were just baked enough and were dense. Next time we'll let them rise and bake longer. Jeff --------------- MESSAGE bread-bakers.v120.n013.3 --------------- Date: Sun, 29 Mar 2020 23:05:20 -0700 From: Reggie Dwork Subject: Russian Kulich Bread Machine * Exported from MasterCook * Bread, Russian Kulich Zo Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb loaf: 1 1/8 cups milk -- (270mL) 2 large eggs -- beaten, (100g) 1 teaspoon almond extract -- (4g) 4 1/4 cups bread flour -- (544g) 2 tablespoons sugar -- (23g) 1 1/2 teaspoons salt -- (8.4g) 2 1/2 tablespoons butter -- (35g) 1/3 cup slivered almonds -- (40g) 2 1/2 teaspoons active dry yeast -- (7g) OR 2 1/2t rapid rise yeast (7.5g) at beep: 1/2 cup dried fruit, chopped -- (60g) Put ingrdient sinto machine according to your machine's manufacturers instructions. At beep add the choopped dried fruit. At the final beep turn off machine and unplug. Remove baking pan. Turn the loaf in the pan over and shake the loaf out. If the kneading lade remains in the bottom of the loaf, allow the loaf to cool and then remove the blade using a plastic spoon or rubber spatula. Description: "(Easter Bread)" Source: "Zojirushi Breadmaker" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 3g Fat (23.6% calories from fat); 4g Protein; 17g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 127mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0202 --------------- MESSAGE bread-bakers.v120.n013.4 --------------- Date: Sun, 29 Mar 2020 23:13:39 -0700 From: Reggie Dwork Subject: Roberta's Pizza Dough There's another version of this in the bread-bakers archives. Same recipe, but this one includes some pizza baking directions from Mark Bittman. * Exported from MasterCook * Bread, Roberta's Pizza Dough Recipe By :SAM SIFTON Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 153 grams 00 flour -- 1C+1T 153 grams all-purpose flour -- 1C+1T+2t 1 tsp fine sea salt -- (8 grams) 3/4 tsp active dry yeast -- (2 grams) 1 teaspoon extra-virgin olive oil -- (4 grams) This recipe, adapted from Roberta's, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. Asks for a mixture of finely ground Italian pizza flour (designated "00" on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Mark Bittman's technique for baking: When ready to cook, press one ball into about a 10" round. Use a little flour, if needed, to prevent sticking and a rolling pin, if desired. Film a 10" skillet with olive oil and turn heat to medium. When oil shimmers, put dough in pan and adjust heat so it browns evenly without burning. (If dough puffs up unevenly in spots, push bubbles down.) Turn dough, then top browned side with tomato sauce, cheese, a bit of salt and pepper, and, if you like, prosciutto and/or basil leaves. If top is now heavily laden, cover pan and continue cooking, or run it under broiler, just until toppings become hot. With only a couple of toppings, just cook until bottom browns. In a large mixing bowl, combine flours and salt. In a small mixing bowl, stir together 1C lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.) To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake. Makes: Two 12" pizzas Source: "A Little Pizza Homework" S(Internet Address): http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough Yield: "12 -inch pizzas" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 1g Fat (6.0% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2016 - 0501 --------------- MESSAGE bread-bakers.v120.n013.5 --------------- Date: Sun, 29 Mar 2020 23:17:31 -0700 From: Reggie Dwork Subject: Russian Black Bread * Exported from MasterCook * Bread, Russian Black Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 3/4 teaspoon sugar 2 cups dark rye flour -- Bob's Red Mill 2 cups all-purpose flour -- divided 1 1/4 tablespoons caraway seeds -- crushed 1 teaspoon finely ground coffee beans 1 teaspoon onion powder 1 teaspoon salt 1/4 teaspoon fennel seeds -- crushed 2 tablespoons white vinegar 2 tablespoons dark molasses 1/2 ounce unsweetened chocolate 2 tablespoons margarine Vegetable oil -- for greasing bowl and pan 1/2 teaspoon cornstarch 1. Stir together yeast, sugar, and 1/4 cup warm water in bowl. Let stand 10 minutes. Whisk together rye flour, 1/2 cup all-purpose flour, caraway seeds, coffee, onion powder, salt, and fennel seeds in bowl. Combine 1 cup water, vinegar, molasses, chocolate, and margarine in saucepan, and heat over low heat until margarine and chocolate are melted. 2. Stir molasses mixture into rye flour mixture. Add yeast mixture, and stir with wooden spoon 2 minutes. Add remaining all-purpose flour 1/2 cup at a time, until soft dough forms. Transfer to floured work surface. Let rest 15 minutes. Knead 15 minutes. Place dough in bowl coated with vegetable oil. Let rise 1 hour, or until doubled in size. 3. Preheat oven to 350F or 176F. Coat baking sheet with oil. Shape dough into ball, and place on prepared baking sheet. Bake 50 minutes, or until bread sound hollow when tapped. 4. Bring cornstarch and 1/4 cup water to a boil in saucepan. Cook 1 minute, stirring constantly. Brush cornstarch mixture over top of loaf. Bake 2 to 3 minutes more. Cool on wire rack. Source: "Vegetarian Times, November/December 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 5g Fat (16.2% calories from fat); 9g Protein; 52g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 304mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve this dense, satisfying bread with a meal, or slice for sandwiches. --------------- MESSAGE bread-bakers.v120.n013.6 --------------- Date: Sun, 29 Mar 2020 23:30:07 -0700 From: Reggie Dwork Subject: Cheese and Fennel Muffins * Exported from MasterCook * Muffins, Cheese and Fennel Recipe By :Signe Johansen Serving Size : 6 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Ethnic Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 150 g whole wheat spelt flour 150 g refined spelt flour 1 tbsp fennel seeds 1/2 tsp mustard powder 1/2 cayenne pepper 1 tsp baking powder 1/2 tsp baking soda 1 tbsp Marmite -- or other yeast extract spread 150 g whole milk 1 medium egg 40 g butter -- melted 100 g Jarlsberg cheese Scandinavian Cheese and fennel muffins, from Signe Johansen, are a savoury version of the sweet classic and are so quick to make that you can knock up a batch in no time TIPS AND SUGGESTIONS: These are made with spelt flour for a better taste and texture, but if you dont have any, use plain and wholemeal wheat flour instead. If you dont have a muffin tin, this recipe can easily be baked for 40 minutes or so in a loaf tin as a quick cheesy bread, which keeps for a few days, toasts well and tastes marvellous grilled with a little extra cheese on top. Preheat the oven to 190C/170C fan/gas 5. Line the muffin tray with baking parchment or paper muffin cups, or lightly grease so the muffins doesn't stick. Sift all the dry ingredients in to a large bowl and stir to distribute the raising agents and seasoning evenly through the mix. Dissolve the Marmite in a tablespoon or two of boiling water, and add to the milk. Make a well in the middle of the dry ingredients and add all the liquid ingredients. Stir a couple of times before gently folding in the cheese until the mixture is just combined. Use an ice cream scoop or teaspoon to spoon the batter into the muffin cups, filling them three-quarters full. Bake on the upper-middle shelf of the oven for 25-30 minutes for large muffins, or 15-25 minutes for smaller ones, depending on your oven. Scatter another fine grating of cheese over the muffins as they cool on a wire rack. Enjoy hot or cold, either on their own or with soups or salads as a nice alternative to ordinary bread. Makes 6 large or 12 small muffins Recipes extracted from Secrets of Scandinavian Cooking... Scandilicious by Signe Johansen, out now published by Saltyard Books, £20 Source: "goodfood.uktv.co.uk" S(Internet Address): http://goodfood.uktv.co.uk/recipe/cheese-and-fennel-muffins/ Start to Finish Time: "1:00" T(Cook Time): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 12g Fat (76.1% calories from fat); 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. Serving Ideas : Tastes marvellous grilled with a little extra cheese on top NOTES : 2016 - 0308 --------------- MESSAGE bread-bakers.v120.n013.7 --------------- Date: Sun, 29 Mar 2020 23:28:26 -0700 From: Jeff Dwork Subject: Russian Black Rye Bread (corrected) This recipe was posted 6/15/2014 (v114n024). The fennel seed line was missing and the salt and sugar quantities were swapped. Here's the fixed version and we'll fix the original in the archives. Jeff * Exported from MasterCook * Bread, Russian Black Rye Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups strong brewed coffee -- or espresso 4 tablespoons butter 1/4 cup dark molasses 1/2 cup apple cider vinegar 5 cups dark rye flour 2 cups whole wheat flour 1 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1 tablespoon instant espresso powder 1 tablespoon onion powder 1 teaspoon garlic powder 2 tablespoons caraway seed 1/2 teaspoon fennel seed -- or dill seed 1 teaspoon salt 1 tablespoon sugar 1/2 cup warm water -- (105 - 115F) 1 1/2 tablespoons active dry yeast 1 egg white -- beaten (optional) 1. In a saucepan, warm the coffee, butter, molasses and vinegar until the butter melts. Remove from heat, and let cool. 2. In a large bowl, combine the flours, cocoa powder, espresso powder, onion powder, garlic powder, caraway seed, fennel or dill seed and salt. 3. In a sm bowl, dissolve the sugar in the water and then add the yeast. Set aside for 10 min until the mixture is foamy. Make a well in the flour mixture, and pour in the coffee mixture and the foamy yeast liquid. 4. Stir flour in from the edges to the center of the bowl until all the liquid is absorbed and the flour forms into firm, fairly sticky dough. Turn out the dough onto a floured surface, and knead for 10 min. The dough will be dense and somewhat sticky. 5. Form the dough into a ball, and place in a large, oiled mixing bowl. Roll the dough around the bowl until the surface of the dough is oiled. Cover with plastic wrap, and let it rise in a warm place until the dough doubles in size - about 2 hrs. 6. After the dough has risen, gently deflate it by pressing it down with your palms. Divide the dough in half, and form 2 loaves, either round or in bread loaf pans. Slash a cross on the top of each round loaf (for expansion) and place each loaf on an oiled baking sheet. If baking in an oiled bread loaf pan, there's no need to slash the top of the loaf. 7. Cover the dough loosely with plastic wrap, and let it rise in a warm place for 30 min. Brush the tops with egg white. 8. Bake for 40 - 50 min in a 350F preheated oven until the crust is well browned. Cool on wire racks. For a softer rust, cover lightly with plast5ic wrap while cooling. For a crunchier crust, leave uncovered while cooling. Makes 2 loaves Description: "This dense, chewy, old style bread gets its dark color from coffee, molasses and unsweetened cocoa." Source: "Homemade Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 3g Fat (14.7% calories from fat); 6g Protein; 34g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 114mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0329 corrected fennel, salt sugar --------------- END bread-bakers.v120.n013 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved