Date: Sat, 05 Sep 2020 19:32:09 +0000 --------------- BEGIN bread-bakers.v120.n033 --------------- 01. Peaches (Jeff Dwork) 02. Recipe for Chocolate zucchini muffins and they are healthy! (J Boniface) 03. Potato Bread result (Michael Arnoldi) 04. Paleo Banana Bread (Reggie Dwork) 05. Cranberry Orange Almond Bread (Reggie Dwork) 06. Honey Wheat Bread ll (Reggie Dwork) 07. Dee's Health Bread (Reggie Dwork) 08. Boston Brown Bread 1 (Reggie Dwork) 09. Herb Ficelles (Reggie Dwork) 10. the list (Fred Smith) --------------- MESSAGE bread-bakers.v120.n033.1 --------------- Date: Fri, 04 Sep 2020 23:08:59 -0700 From: Jeff Dwork Subject: Peaches We bought a box of 12 peaches the other day. When they all got ripe at once, we found two recipes from the bread-bakers archives. Both were very good. A 1998 recipe: https://bread-bakers.com/msgs/v098n004/msg00031.html * Exported from MasterCook * Bread, Spiced Peaches Recipe By :Tootie's Special Recipe collection Serving Size : 18 Preparation Time :0:00 Categories : Bread Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 240 grams all-purpose flour -- (2C) 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/8 teaspoon ground mace 1 cup sugar 1/2 cup butter -- room temperature 2 large eggs -- room temperature 1 1/2 teaspoons vanilla extract 3 peaches -- peeled and diced (2C) 1/2 cup slivered almonds -- toasted and chopped Preheat oven to 350F. Spray or butter and lightly dust a 9 x 5 x 4 inch loaf pan. In a small bowl, stir together flour, baking powder, salt, and spices. In a large bowl, with mixer, cream together sugar and butter for 2 minutes, or until light and fluffy. One at a time, add eggs, beating well after each addition. Beat in vanilla until blended. Stir in flour mixture just to combine. Stir in peaches and almonds. Batter will be very stiff. Scrape batter into prepared pan and spread evenly. Press down to get air bubbles out of the bottom of the pan. Bake for 55 to 65 minutes, or until a cake tester inserted in center comes out clean. Remove pan to a wire rack. Cool for 10 minutes before removing bread from pan; finish cooling on rack. Store completely cooled bread in an airtight container in refrigerator. Allow bread to reach room temperature before serving. *To remove peach skins, dip peaches into boiling water for 30 seconds and then into ice water. Peel off skin with a small paring knife. *TO toast almonds, pl;ace then in a single layer on a baking sheet and bake at 350F for 5 to 7 minutes, shaking a couple of times, until nuts are lightly browned. ***Tootie Notes: I purchased a jar of spiced peaches, omitted the spices and prepared as above. Be sure to drain the peaches well. This turned out just dandy. Another little secret: bake in a bunt pan well sprayed. Take enough of the spiced peach juice from the jar and mix with powdered sugar to make a glaze. When bread is cool, poke holes in the top with a toothpick and drizzle the glaze over the bread. When it soaks into the bread, eat a piece and fall out dead. YUMMY! Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 8g Fat (39.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 1998 - 0113 2020 - 0904 ************ This one from 2016: https://bread-bakers.com/msgs/v116n012/msg00003.html The original version of this recipe specified baking for 15 min, which is much too short. Directions are fixed here and in the archives. * Exported from MasterCook * Muffins, Peach Banana Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup granulated sugar 2 large eggs 1/4 cup oil 2 ripe bananas -- mashed 1 ripe peach -- diced 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 cups flour Preheat oven to 350F. Line a muffin tin with 12 cupcake liners. Beat together the eggs and sugar for about 3 minutes. Then add in oil, bananas, peaches and vanilla. Mix until all combined. In a separate bowl combine the dry ingredients. The salt, pumpkin pie spice, baking soda, baking powder and flour. Slowly add the dry ingredients into the wet and mix until combine, be careful not to over mix. Pour the batter into each liner until it's about 3/4 of the way full. Bake at 350F for 25 minutes until toothpick comes out clean. Source: "myroyalkitchen.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 6g Fat (30.4% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 226mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2013 - 0930 --------------- MESSAGE bread-bakers.v120.n033.2 --------------- Date: Mon, 24 Aug 2020 06:18:18 -0400 From: J Boniface Subject: Recipe for Chocolate zucchini muffins and they are healthy! * Exported from MasterCook * Muffins, Healthy Chocolate Zucchini Recipe By :Sarah Serving Size : 12 Preparation Time :0:00 Categories : Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup coconut sugar -- or brown sugar 1/4 cup vegetable oil 2 large eggs 1 1/4 cups milk 2 teaspoons vanilla extract 2 cups white whole wheat flour 1/2 cup unsweetened cocoa powder 4 teaspoons baking powder 1/2 teaspoon salt 1 cup shredded zucchini -- tightly packed 1 cup semisweet chocolate chips -- or chunks Preheat oven to 425F. Lightly grease a 12-cup muffin tin. Set aside. In a large bowl, whisk sugar, oil, eggs, milk, and vanilla until smooth. In a medium bowl, combine flour, cocoa, baking powder, and salt. Gently fold flour mixture into liquid mixture until just combined. (batter will be very thick) Fold in shredded zucchini and chocolate chips. Divide batter between greased muffin cups and smooth tops. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 15 minutes. Cool muffins in pan 5 minutes before transferring to a wire cooling rack. Store muffins in an airtight container at room temperature up to 3 days. Muffins may be frozen up to 1 month. S(Internet address): https://wholeandheavenlyoven.com/2014/08/14/healthy-chocolate-zucchini-muffins Yield: "12 muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 11g Fat (37.5% calories from fat); 6g Protein; 36g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 283mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0905 --------------- MESSAGE bread-bakers.v120.n033.3 --------------- Date: Mon, 24 Aug 2020 14:08:49 -0400 From: Michael Arnoldi Subject: Potato Bread result From The bread-bakers Digest, Vol 120, Issue 32 Item: 04. German Potato Kartoffelbrot (Reggie Dwork). Just finished baking 2lb 6oz Used about 4 cups of bread flour (my method using upright mixer, adding more flour until the bottom of the bowl just starts to be clean while mixing). Baked for 50 minutes. [[Editor's notes: Michael included a beautiful photo of the bread. We have added Michael's comments to the website https://bread-bakers.com/msgs/v120n032/msg00003.html ]] --------------- MESSAGE bread-bakers.v120.n033.4 --------------- Date: Sat, 29 Aug 2020 15:44:27 -0700 From: Reggie Dwork Subject: Paleo Banana Bread Bob's Red Mill Paleo Baking Flour is a grain and gluten free mixture of almond flour, arrowroot starch, coconut flour, and tapioca flour. * Exported from MasterCook * Bread, Paleo Banana Recipe By :Bob's Red Mill Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Paleo Baking Flour 1 tsp Baking Soda 1/2 tsp Kosher Salt 3/4 cup Coconut Sugar -- Organic 2 Eggs 1 tsp Vanilla Extract 1/2 cup melted coconut oil 1 1/2 cups Mashed Bananas -- (about 3 medium) 1/2 cup toasted chopped Walnuts -- optional Banana bread is never off the menu, even if you're following a paleo diet. Our Paleo Baking Flour makes it easy to make a sweet and delicious loaf for breakfast or tea. PREP: 20 minutes COOK: 45 to 60 minutes PASSIVE: 30 minutes Makes: One 8 x 4" loaf Preheat oven to 350F. Spray an 8 x 4" loaf pan with pan spray and set aside. In a medium bowl, combine flour, baking soda and salt; set aside. In a large bowl, whisk together sugar and eggs until light, fluffy and almost doubled in size, 5 to 7 minutes. Add vanilla extract, then slowly add oil until evenly incorporated. Fold in mashed bananas, followed by the dry ingredients. Gently fold in walnuts, if using. Pour batter into prepared pan and bake until a toothpick comes out clean, about 45 minutes. Let cool 30 minutes before removing from pan. Review: Made two loaves with walnuts today and it is hands down the best tasting banana nut bread I've ever eaten! Moist, hearty yet light, chewy and crispy. Thanks Bob's Red Mill! S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/paleo-banana-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 10g Fat (74.5% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 146mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat. NOTES : 2020 - 0829 --------------- MESSAGE bread-bakers.v120.n033.5 --------------- Date: Sat, 29 Aug 2020 16:01:18 -0700 From: Reggie Dwork Subject: Cranberry Orange Almond Bread * Exported from MasterCook * Bread, Cranberry Orange Almond Recipe By :Bob's Red Mill Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Whole Wheat Pastry Flour 1 cup Sugar 1 tsp Baking Powder 1/4 tsp Baking Soda 1 tsp Salt 6 Tbsp Butter -- melted 1 Egg 2/3 cup Buttermilk 3 Tbsp Orange Zest -- 1 large Orange 1/3 cup Orange Juice -- fresh 1/2 cup Almonds -- chopped and toasted 1 cup Dried Cranberries This recipe can be found on our bags of conventional and organic Whole Wheat Pastry Flour. SERVINGS: one 9x5" loaf PREP: 15 minutes COOK: 45 - 55 minutes PASSIVE: 10 minutes Preheat oven to 375F. Grease a 9x5" loaf pan. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Toss Cranberries in flour mixture. In a small bowl, whisk together butter, egg, buttermilk, orange zest and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in almonds. Pour batter into prepared pan. Bake for 45 - 55 minutes, until golden brown and a toothpick inserted comes out clean. Cool in pan for 10 minutes. Move to wire rack to cool completely. Review: We enjoyed this. I couldn't give it five stars because it seemed like a smaller loaf pan would have been better. Next time I will use a 4 1/2" x 8 1/2" pan so it bakes a little taller. Also, I thought it was almost too sweet. I will deduct a couple tablespoons of sugar next time. I used toasted, sliced natural almonds so no chopping necessary. The combination of the cranberries, almonds, and orange juice and zest was really excellent! Review: I just pulled this bread out of the oven. It's so moist on the inside and has a great crust on the outside. The toasted almonds add tons of flavor, don't skip this step. This will be a regular breakfast bread for our family. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/cranberry-orange-almond-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 6g Fat (35.7% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 216mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0829 --------------- MESSAGE bread-bakers.v120.n033.6 --------------- Date: Wed, 02 Sep 2020 18:25:16 -0700 From: Reggie Dwork Subject: Honey Wheat Bread ll * Exported from MasterCook * Bread, Honey Wheat ll Recipe By :Meghan Monahan Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water -- (110F/45C) 2 cups whole wheat flour 1 tablespoon active dry yeast 1 teaspoon salt 1/3 cup honey 1/3 cup vegetable oil 5 cups all-purpose flour Everybody loves this never fail recipe! It is lovely served with any meal. Prep: 30 mins Cook: 30 mins Additional: 1 hr Total: 2 hrs Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5" loaf pans. Allow to rise until dough is 1 to 1 1/2" above pans. Bake at 375F (190C) for 25 to 30 minutes. Cal 172, Fat 4g, Carb 31g, Sod 98g, Fiber 2g, Pro 4g Review: Very good recipe, I'll be making this regularly. This would also make outstanding whole wheat rolls if you were so inclined. Review: Finally a simple wheat recipe that doesn't require so many additional steps! I did want something a little healthier so per one of the reviews I did use 5 cups of whole wheat plus a cup or 2 of all purpose just until it wasn't sticking to the sides of the bowl. And per alot of the reviews I did up the honey to 2/3 cup and also upped the salt to 1 1/2 tsp. It only took 30 min at 375 in my oven and it was definitely done. I do wish the directions explained to use UP to 5 cups of white flour - do not pour it in all at once and then u won't need to add more water like one of the reviews said. Start with the 5 cups wheat and about 1 cup white mix for 2 min and then add about 1/2 cup of flour until dough is pulling away clean from sides of bowl (mixing for about 8 to 10 min total) and then whatever is needed to shape into dough ball. That being said I was looking for a recipe that allowed me to use more wheat than white flour and this is def it! Thank you! Review: 've tried a lot of bread recipes and this is by far the best. Small tip, I did measure out two cups of the whole wheat flour but for the all purpose flour I went by weight. I used 22 ounces instead of 5 cups and used a kitchen scale. Also, based on other reviews I did add extra honey. I used 1/2 cup. With those tweaks it was perfect. Review: I use a cup of almond flour and coconut oil for amendments after making the recipe about 20 times. Original or with the tweaks it's an awesome recipe! Review: Love this recipe I can change it and do basically anything I want with it! I added oats and made a honey oat bread then cinnamon and raisins and the original is pretty good as Well! I used white bread flour to make this. Review: This is an absolutely delicious recipe! My family gobbled the bread in a day or two and we couldn't even wait until it was cooled hah! The only downside: the time it takes for the dough to rise. It's my fault for being so impatient but it's definitely worth it in the end. S(Internet address): https://www.allrecipes.com/recipe/6763/honey-wheat-bread-ii/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 3g Fat (18.1% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 91mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0902 --------------- MESSAGE bread-bakers.v120.n033.7 --------------- Date: Wed, 02 Sep 2020 19:01:34 -0700 From: Reggie Dwork Subject: Dee's Health Bread * Exported from MasterCook * Bread, Dee's Health Recipe By :Dee Dee Serving Size : 72 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast 1 teaspoon white sugar 1/2 cup warm water 3 1/2 cups warm water 1/4 cup honey 1/4 cup molasses 1/2 cup vegetable oil 2 large eggs 2 tablespoons lemon juice 7 cups whole wheat flour 1/4 cup flax seed 1/4 cup cracked wheat 1/4 cup sunflower seeds 4 teaspoons salt 4 cups bread flour Whole wheat bread with sunflower seeds, cracked wheat, and honey. In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir. Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well. Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour. Punch down and shape into 6 round balls. Cover and let rest for 20 minutes. Form into loaves and let rise covered in oven until doubled. Bake at 375F (190C) 25 to 35 minutes. Cal 94, Fat 2g, Carb 17g, Sod 133mg, Fiber 2g, Pro 3g Review: Great recipe. Every time I make it, the two loaves are gone within a day. We like it with double the amount of honey. The only suggestion is to make sure you cook it in a freshly heated oven. Don't try baking it aer cooking something else in a higher temperature. Even if you reduce the temperature, the oven is still too hot and the outside of the bread cooks faster than the inside, therefore making a doughy inside. I'm fairly new at bread baking and have found this to be an easy and tasty bread. Review: two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans. Review: Wow. That bread is fantastic! I'm going to make this recipe a staple around our house. I used 1/2 cup of honey, and it was a very subtle flavor, I also increased the salt by 1/2 tsp and exchanged one cup of white flour for another of wheat. I had to allow for very long rising times since it's winter - they were a full inch above the pan when I put the in the oven. The result is a beautifully fluy texture that's full of flavor. I just made this a second time, and added a 1/2 cup of quick oats. This made for a heartier texture, great for sandwich bread! Review: Great recipe. Every time I make it, the two loaves are gone within a day. We like it with double the amount of honey. The only suggestion is to make sure you cook it in a freshly heated oven. Don't try baking it aer cooking something else in a higher temperature. Even if you reduce the temperature, the oven is still too hot and the outside of the bread cooks faster than the inside, therefore making a doughy inside. I'm fairly new at bread baking and have found this to be an easy and tasty bread. Review: I have to give this recipe 5 and a half stars. This was my first time making any kind of bread. I read at least 40 reviews to get dierent perspectives. I followed all the directions to the tee. I made sure to have all my things together so I could move along smoothly. I used a baby thermometer to make sure my water was 110 degrees. I know this sounds absurd but I just had a baby and I have at least four new ones sitting around the house. I was really scared that the water would be too hot or not hot enough. I waited about two minutes to add the honey. I added the flour one cup at a time. It was easy to stir when I added the three cups of wheat flour. Once I got to the third cup of all purpose flour I started to worry that I was stirring it too much. So I transferred the mixture to my stand mixer with the dough hook. I added the last two cups of flour and let it knead for 10 minutes. I am glad I decided to put the dough in a gigantic plastic bowl to rise instead of leaving it in the mixing bowl because it would not have fit once it rose. I cut my oven on pre heat and cut it o aer two or three minutes. Just enough to get it warm. I sutck the dough in to rise. Aer punching the dough down I made to loaf shapes and put them in the greased pans. I needed the oven to begin to pre heat for baking so I put them in the microwave this time. I didnt cut it on just stuck them in there. It took 30 minutes for them to rise again. To my surprise when I took them. S(Internet address): https://www.allrecipes.com/recipe/6670/dees-health-bread/ Yield: "6 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 2g Fat (21.8% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 122mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0902 --------------- MESSAGE bread-bakers.v120.n033.8 --------------- Date: Fri, 04 Sep 2020 15:51:04 -0700 From: Reggie Dwork Subject: Boston Brown Bread 1 * Exported from MasterCook * Bread, Boston Brown 1 Recipe By :Hank Shaw Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Fruit Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Butter for greasing loaf pans -- or coffee cans 1/2 cup all-purpose flour -- heaping 1/2 cup rye flour -- heaping 1/2 cup finely ground cornmeal -- heaping (Note) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 cup molasses -- any kind 1 cup buttermilk 1 teaspoon vanilla extract -- optional 1/2 cup raisins -- optional Note: the cornmeal must be finely ground. Classic Boston brown bread studded with raisins and steamed in a coffee can. Traditionally brown bread is made in an old coffee can, but it can be made in any small loaf pan. Brown bread is dense, so you don't need too much to get filled up. I recommend making only one batch at a time, I have found it works better than doubling up a batch. Do your best to find the rye flour. It adds a lot to the flavor of the finished bread. One metal 6" tall by 4" diameter coffee can, or a 4x8" loaf pan Prep: 20 minutes Cook: 2:15 Prepare for either stovetop or oven methods: You can either make the bread on the stovetop with a coffee can, or you can make it in the oven with a coffee can or loaf pan. Stovetop: If you are using the stovetop method, set the steamer rack inside a tall stockpot and fill the pot with enough water to come 1/3 of the way up the sides of your coffee can. Turn the burner on to medium as you work. Oven: If you are using the oven method, preheat the oven to 325F and bring a large pot of water to a boil. Grease pan: Grease a coffee can or small loaf pan with butter. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, rye flour, corn meal, baking powder and soda, salt and allspice. Add the raisins if using. Mix wet ingredients, combine with dry: In another bowl, mix together the buttermilk and vanilla extract if using. Whisk in the molasses. Pour the wet ingredients into the dry and stir well with a spoon. Pour batter into can or pan, cover with foil: Pour the batter into the coffee can or loaf pan taking care that the batter not reach higher than 2/3 up the sides of the container. Cover the loaf pan or coffee can tightly with foil. Prepare steam environment on stovetop or oven: Stovetop: If you are using the stovetop method, set the can in the pot on the steamer rack. Make sure there is enough water in the pot to come up 1/3 of the way up the sides of your coffee can or loaf pan. Cover the pot and turn the heat to high. Oven: If you are using the oven method, find a high-sided roasting pan that can hold the coffee can or loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the coffee can or loaf pan. Put the roasting pan into the 325F oven. Steam the bread: Steam the bread on the stovetop or in the oven for at least 2 hours and 15 minutes. Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you're ready. If not, re-cover the pan and cook for up to another 45 minutes. Allow bread to cool: Remove from the stovetop or oven and let cool for 10 minutes before putting on a rack. Let the bread cool for 1 hour before turning out of the container. Slice and eat plain, or toast in a little butter in a frying pan. Review: It's interesting how families develop their own traditions. In all my years of eating (and making) brown bread I had never heard of frying it, as Hank describes. Review: I make Baked Beans regularly, in an old traditional bean pot. 325f about 5hrs. I look forward to steaming (baking) this bread at the same time. If I start the bread early enough, it will be cooled & set in time. My oven has room for a deep roasting pan for my old pudding mold (why not use it, right?) but I'm unclear on whether to cover the roaster, since you cover the stove pot. The instructions don't say. My pudding mold seals tightly, but my oven doesn't seal well, so the "water bath" might just boil off. Review: Does anyone know how to adapt this for the instant pot? Seems like a great candidate. Review: Boston Brown Bread has been a family staple at Christmas for years in my family. My dad came across a recipe years ago in The New England Yankee Cookbook. The only way we ever had it was with cream cheese or butter. I've never heard of it toasted in a pan with butter topped with maple syrup. Sounds heavenly! Review: I cannot wait to try this recipe . When I moved from Vermont I couldn't find it in the stores in the south. We ate this as a special treat as kids and man o man do I like it. My mom sliced it, spread butter on it wrapped it up in foil a warmed it in the oven. The butter would soften the bread. My brothers and I would scrap over that bread. S(Internet address): https://www.simplyrecipes.com/recipes/boston_brown_bread/ Yield: "4 to 6" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 357 Calories; 1g Fat (3.3% calories from fat); 7g Protein; 81g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 568mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Fruit; 0 Non-Fat Milk; 0 Fat; 2 Other Carbohydrates. NOTES : 2020 - 0904 --------------- MESSAGE bread-bakers.v120.n033.9 --------------- Date: Fri, 04 Sep 2020 16:16:01 -0700 From: Reggie Dwork Subject: Herb Ficelles * Exported from MasterCook * Bread, Herb Ficelles Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 g White Bread Flour -- Allinson Strong 7 g Yeast -- Allinson Easy Bake 1 tsp Sea Salt 200 ml Warm Water 1 tbsp Olive Oil 2 tsp Dried Mixed Herbs A ficelle is a type of French bread loaf, made with yeast and similar to a baguette but much thinner. The word ficelle literally means "string" in French. They are fantastic for dipping into olive oil and balsamic vinegar. Prep: 2 hr Bake: 15 min Total: 2:15 Place the flour into the bowl of a freestanding mixer with the dough hook attached. Put the yeast on one side and the salt on the other, then add about 3/4 of the water and mix slowly. Alternatively mix by hand in a mixing bowl. When the dough starts to come together add the rest of the water and mix for 6 to 8 minutes on a medium speed, until the dough is quite wet and stretchy. Next add the olive oil and mix for a couple of minutes. If mixing by hand, knead for about 10 minutes until stretchy. Line two baking sheets with baking parchment. Gently tip the dough onto a floured surface, and very carefully pat the dough into a rectangle that's about 6-8cm deep. It's a good idea to dust the top of the dough with flour as well as it makes it less sticky and easier to shape. Cut the dough into 8 strips, starting at the long edge. Stretch each one out until they are about 20cm or as long as your baking sheet. Lay the strips onto the baking sheets leaving gaps in between. Lightly brush the tops with olive oil then sprinkle over some mixed herbs. Place the trays into large clean plastic bags or cover with lightly oiled cling film, and leave to prove for about 1/2 hour. Preheat the oven to 230C (fan 210C, gas mark 8). Bake in the oven for 10 to 15 minutes, then bring out and leave to cool before transferring onto a wire rack to cool completely. S(Internet address): https://www.bakingmad.com/recipe/herb-ficelles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 2g Fat (15.7% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 237mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2020 - 0904 --------------- MESSAGE bread-bakers.v120.n033.10 --------------- Date: Sat, 5 Sep 2020 11:30:20 -0400 From: Fred Smith Subject: the list Hi! I need to test my email address changes, so rather than just post a [TEST] message I'll also say "a great big THANKS to Jeff and Reggie" for all the years they've been running this list!!! Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ----------------------------- "For him who is able to keep you from falling and to present you before his glorious presence without fault and with great joy--to the only God our Savior be glory, majesty, power and authority, through Jesus Christ our Lord, before all ages, now and forevermore! Amen." ----------------------------- Jude 1:24,25 (niv) ----------------------------- [[Thanks to you, too, Fred. --Reggie & Jeff]] --------------- END bread-bakers.v120.n033 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved