Date: Mon, 23 Nov 2020 00:47:25 +0000 --------------- BEGIN bread-bakers.v120.n044 --------------- 01. Bernard Clayton, Jr. recipes - any recommendations? (Phyllis O'Neil) 02. Re: bread-bakers Digest, Vol 120, Issue 43 (Debbie Rogers) 03. Semolina Sandwich Bread (Reggie Dwork) 04. Grannys Fried Cornbread (Reggie Dwork) 05. Master Bread Dough and Simple Sandwich Loaf (Reggie Dwork) 06. Syrniki Farmer's Cheese Pancakes (Reggie Dwork) 07. Fruitcake Loaf (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n044.1 --------------- Date: Thu, 19 Nov 2020 15:46:32 -0800 From: Phyllis O'Neil Subject: Bernard Clayton, Jr. recipes - any recommendations? Hello - I've been looking at Bernard Clayton, Jr.'s "The Complete Book of Breads" (1973). Does anyone have special favorites from this book? Thanks, and best regards, Phyllis --------------- MESSAGE bread-bakers.v120.n044.2 --------------- Date: Wed, 18 Nov 2020 02:05:09 +0000 From: Debbie Rogers Subject: Re: bread-bakers Digest, Vol 120, Issue 43 Happy HAPPY THANKSGIVING! ________________________________ --------------- MESSAGE bread-bakers.v120.n044.3 --------------- Date: Wed, 28 Oct 2020 18:27:16 -0700 From: Reggie Dwork Subject: Semolina Sandwich Bread * Exported from MasterCook * Bread, Semolina Sandwich Recipe By :King Arthur Baking Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups semolina flour -- (383g) 1/2 cup yellow cornmeal -- (67g) 2 tablespoons sugar -- (25g) 2 teaspoons instant yeast 1 1/2 teaspoons salt 1/4 cup nonfat dry milk -- or Baker's Special Dry Milk, (28g) 4 tablespoons butter -- room temperature, at least 65F, (57g) 3/4 cup water -- (198g), + 2 tablespoons water 1 large egg 1/4 cup sesame seeds -- (35g) 1 tablespoon milk -- for brushing crust, (14g) This tasty sandwich loaf has a beautiful golden interior, and its crust is coated with a crunchy layer of sesame seeds. It makes lovely toast and sandwiches - especially grilled cheese! PREP: 30 mins BAKE: 40 mins TOTAL: 3:10 YIELD: 1 loaf In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the sesame seeds and milk, mixing to form a shaggy dough. Knead the dough, by hand or by machine, for 10 minutes, or until it's smooth and supple. Place the dough in a lightly greased bowl, and allow it to rest, covered, for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the dough cycle, to prepare the dough to this point. Transfer the dough to a lightly greased work surface, and shape it into a log. Grease an 8 1/2" x 4 1/2" bread pan, and sprinkle it heavily with sesame seeds. Place the loaf in the pan, brush it with milk or a bit of beaten egg white, and sprinkle it with additional sesame seeds. Cover the pan with lightly greased plastic wrap, or a shower cap. Allow the loaf to rise for 45 minutes to 1 hour, or until it's crowned about 1" above the rim of the bread pan. Preheat the oven to 350F. Bake the bread for about 40 minutes, or until its interior registers 190F on a digital thermometer. Store the cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage. Cal 160, Fat 5g, Carb 24g, Sod 240mg, Fiber 2g, Pro 5g S(Internet address): https://www.kingarthurbaking.com/recipes/semolina-sandwich-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 5g Fat (26.3% calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 245mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1028 --------------- MESSAGE bread-bakers.v120.n044.4 --------------- Date: Sat, 31 Oct 2020 18:15:03 -0700 From: Reggie Dwork Subject: Grannys Fried Cornbread * Exported from MasterCook * Cornbread, Grannys Fried Recipe By :PalatablePastime Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cornmeal 1/4 teaspoon salt 1/4 cup self-rising flour 1 cup water 1/4 cup bacon drippings -- or 1/4 cup cooking oil 1/2 cup milk -- or 1/2 cup buttermilk 1 egg Ready In: 24 min Serves: 8-10 Gently stir together all ingredients in a mixing bowl. Drop batter with a large spoon onto a hot, well greased griddle. Cook as you would for pancakes, turning to brown both sides. Serve with butter. Reviewer: OMG they went awesome with my great northern beans and ham hocks! S(Internet Address): http://www.geniuskitchen.com/recipe/grannys-fried-cornbread-318412 Yield: "8 -10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 8g Fat (34.8% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 170mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat. NOTES : 2017 - 1211 --------------- MESSAGE bread-bakers.v120.n044.5 --------------- Date: Mon, 02 Nov 2020 14:39:15 -0800 From: Reggie Dwork Subject: Master Bread Dough and Simple Sandwich Loaf * Exported from MasterCook * Dough, Master Bread Recipe By :Bryan Ford Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 600 g bread flour -- divided 25 g whole wheat flour 1/2 tsp. active dry yeast -- divided 20 g sugar 15 g kosher salt 15 g extra-virgin olive oil -- plus more for bowl The secret behind many great breads is something called a preferment, a portion of the dough that ferments separately from (and for more time than) the rest of the ingredients. A preferment increases the strength of your dough (improving its final crumb structure) and contributes to aroma and flavor. In baker Bryan Ford's cookbook New World Sourdough, the preferment is a sourdough starter; in this recipe, however, his preferment is the lower-maintenance poolish - a mixture of flour, water, and active dry yeast that grows overnight. Mix the poolish with more flour, water, and yeast as well as a touch of olive oil, sugar, and salt, and you get a resilient, flavorful dough that can be used in a nearly infinite number of ways. Ford encourages all bakers, especially beginners, to use a scale, and this is an instance when you really do need one as the volume of 100 grams of poolish will vary based on how much it grows. The master dough can also be scaled up or down as desired. Use this dough to make Bryan's Simple Sandwich Loaf. (Different recipe) To make the poolish, mix 100 g bread flour, 25 g whole wheat flour, 1/4 tsp. active dry yeast, and 125 g warm water in a medium bowl. Cover with a kitchen towel and let rest at room temperature 12 hours. (The poolish will double or triple in size, so make sure your bowl is large enough to handle the growth. The poolish should have large and small bubbles all across the surface when it is ready.) To make the master dough, transfer 100 g poolish to the bowl of a stand mixer fitted with the dough hook and add 300 g water. Mix on low speed to break up (it won't be fully combined). Add 20 g sugar, 15 g kosher salt, 15 g extra-virgin olive oil, remaining 500 g bread flour, and remaining 1/4 tsp. active dry yeast. Mix on low speed until incorporated, about 1 minute. Increase speed to medium and mix until dough comes together and is smooth, about 2 minutes. Increase speed to high and mix until dough no longer sticks to the sides of the bowl, about 3 minutes. (If you don't have a stand mixer, you can still make this dough using a little elbow grease. Mix with a sturdy wooden spoon in a large bowl, then knead, starting in bowl and turning out onto a lightly floured surface once dough has come together, until smooth, 6 to 8 minutes.) Coat a clean medium bowl with more extra-virgin olive oil, place dough in bowl, and turn to coat. Cover with a kitchen towel and let sit at room temperature 1 hour (dough will be slightly puffy). Cover with plastic wrap or a silicone lid and chill until dough doubles or triples in size (you should see a few wide bubbles on the surface), 8 to 10 hours. Once your dough has fully risen, proceed with making Bryan's recipes, like his Simple Sandwich Loaf. Review: I have yet to read any recipe worth its salt use anything but the metric system when it comes to baking bread. It requires preciseness and you can't get it with cups and teaspoons. Get yourself a scale. Review: yes, you can hand-knead. It will longer at first, but once you find your technique it works nicely and quickly. I never use kitchen machines for baking bread, much more of a sensory experience to hand-knead. Question: Is there a way to make this without a stand mixer & dough hook? Would very much like to make breads but don't have access to a stand mixer. Question: what can I sub for whole wheat flour? Review: My dough did not rise and bubble like the recipe did, but it could be I was using whole grain bread flour with whole wheat flour, as that was the only bread flour I had on hand. The crumb still turned out beautifully soft, if not a little dense, but still makes great sandwich bread. I may try substituting AP flour for the bread flour and see what kind of results I get. For now, I have two lovely loaves sliced up and frozen to partake in for the rest of the week. Review: The poolish turned out perfectly and I just mixed the dough. Going for Bryan Ford's basic sandwich bread recipe. What I want to know is, can I feed and keep the poolish alive similar to a sourdough starter? If so, a basic ratio of 50-50 bread flour to water? Seems sad to have to discard the remaining amount after using 100g of it in the recipe. Review: Read the simple sandwich loaf recipe to find the baking temp & time! I just made the preferment (poolish). Will bake tomorrow! S(Internet address): https://www.bonappetit.com/recipe/master-bread-dough Yield: "720 grams" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread, Simple Sandwich Loaf Recipe By :Bryan Ford Serving Size : 18 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Extra-virgin olive oil -- for pan Bread flour -- for surface Master Bread Dough Flaky sea salt If you're looking for a simple recipe for a tender sandwich bread - the kind of loaf that'd be great turned into a grilled cheese or crunchy croutons - this is it. This recipe from Bryan Ford is his Master Bread Dough, rolled into a tight log and baked until golden brown. We recommend slicing any bread you're not going to eat and then freezing it in a resealable plastic bag or airtight container for instant toast. Even if you're going to eat it later in the week, freezing it right away preserves the taste and texture. Makes: one 8 1/2x4 1/2" or 9x5" loaf To make this recipe, start by preparing one batch of the Master Bread Dough. Liberally coat an 8 1/2x4 1/2" or 9x5" loaf pan with extra-virgin olive oil. Lightly flour work surface with bread flour and turn out Master Bread Dough onto surface. Roll dough over onto itself, applying pressure with your fingers to seal closed and tighten log. Use your fingers to roll ends of log against surface to close. (Click here to see Bryan's motions.) Place dough in pan and brush with more extra-virgin olive oil. Cover with a kitchen towel and let dough rise until about 1/2" above edge of pan, about 2 hours. Preheat oven to 425. Sprinkle top liberally with flaky sea salt. Bake until golden brown, 35 to 40 minutes. Transfer to a wire rack and let cook in pan 5 minutes. Turn out bread onto rack and let cool completely before slicing. Do ahead: Bread can be baked 3 days ahead. Store in a paper bag or a bread box at room temperature, or slice and freeze up to 1 month. S(Internet address): https://www.bonappetit.com/recipe/pullman-sandwich-loaf - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 1.4g Fat (9.4% calories from fat); 4.2g Protein; 26g Carbohydrate; 0.3g Dietary Fiber; 0mg Cholesterol; 314mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1102 --------------- MESSAGE bread-bakers.v120.n044.6 --------------- Date: Wed, 04 Nov 2020 17:39:46 -0800 From: Reggie Dwork Subject: Syrniki Farmer's Cheese Pancakes * Exported from MasterCook * Pancakes, Syrniki Farmer's Cheese Pancakes Recipe By :Darra Goldstein Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg yolks 2 cups farmer's cheese -- or tvorog, homemade or store-bought, (1 lb) 1/2 cup sugar -- Scant 3/4 cup flour 1/2 teaspoon baking powder Pinch salt 1 tablespoon heavy cream -- (or 2 Tbsp), optional 2 tablespoons unsalted butter 2 tablespoons vegetable oil Sour cream -- for garnish Classic Russian cheese pancakes have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side. In the wide world of pancakes - a world I enter into whenever I can - these classic Russian syrniki rank at the top. It's not just their tangy-sweet flavor that keeps me coming back. It's also their emotional resonance. In Soviet times, syrniki were a mainstay of my diet, offering a quick hit of protein and an always-reliable meal. Over the years, I tasted my way through hundreds of pancakes. This recipe makes them the way I like them - tender rather than firm, and not too sweet. Since the batter doesn't contain much flour, its consistency will depend on the type of farmer's cheese you use. I tend to like a slightly sticky batter to ensure that the pancakes turn out moist, so if the farmer's cheese seems dry, I often add a tablespoon or two of heavy cream to the batter. Even when the batter's sticky, you shouldn't have trouble shaping the pancakes if you flour your hands well and use a light touch. Make sure to cook the syrniki as soon as you make them, while the batter is still cold. Otherwise they might lose their shape. You can also shape the patties ahead of time, dust them with flour, and keep them chilled until you're ready to fry them. A 12" skillet accommodates about half the batter. If you want to make all the pancakes at once, use two skillets, adding enough butter and oil for both. Makes: 12 pancakes In a medium bowl, beat the egg yolks into the farmer's cheese, then stir in the sugar. Mix together 1/2 cup of the flour, the baking powder, and the salt and add to the cheese mixture. If the mixture seems dry, add a little heavy cream. Place the butter and oil over medium-low heat in a large nonstick skillet and melt the butter. Sprinkle the remaining 1/4 cup flour onto a plate and dust your hands with some flour, too. With your hands or a spoon, scoop out about 2 tablespoons of the batter and set the mound on the floured plate. Use your hands to gently shape it into a round patty about 2 inches in diameter and coat it lightly on all sides with flour. Repeat with the remaining batter. Carefully transfer the patties to the pan and cook them slowly until the undersides are browned, about 3 minutes. Turn with a spatula and cook until the other sides are browned, 3 to 4 minutes more. Serve immediately, with sour cream. Review: Wow, my favorite food on my favorite website! Finally someone introduces the concept of syrniki to Americans! (I often wonder, how do parents in other cultures manage without this dish? Something every child agrees to eat but also packed with protein? When my son was in his pickiest stage, I would plan the whole weekend trip around the restaurants that serve this breakfast dish around the clock, because this and plain bread were the only things he would eat outside of home). Anyways, back to the recipe! It is quite close to classic (which means there are better ones, but this one is the most stable and does not depend on the quality of farmer cheese so much) I, obviously, use 2 whole eggs. I have tried 1 egg+1 yolk as some top-chef suggested, but did not see much value. 2 yolks? I don't think so. I also use just 1 quarter cup sugar. Some people don't use any sugar at all, since this dish is normally consumed with honey and/or jam, but i found some sugar to be necessary. You can also use a bit less flour, but this depends on the cheese, if you are using something like Quark, you might need more. Most important: you can use coconut oil for frying, it turns out very well. Even more important: while the traditional Russian way of cooking it is using some oil (not a lot, as much as you would use for frying an egg), in my family we just don't use the oil. Just a non-stick pan and that's it. I prefer it this way - it is less mess to eat and it also stays really tasty when cold, while oil-fried version gets a bit sad. In fact, this article has inspired me to go and cook some right now. Review: really tasty, but I really can't see the logic of making a quick and easy pancake recipe and being left with 2 egg whites. Use whole eggs, you probably won't need to add cream, and perhaps the pancakes won't be quite as soft -- but still delicious. S(Internet address): https://www.epicurious.com/recipes/food/views/farmers-cheese-pancakes-syrniki - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 478 Calories; 33g Fat (54.0% calories from fat); 18g Protein; 45g Carbohydrate; 1g Dietary Fiber; 157mg Cholesterol; 325mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 1104 --------------- MESSAGE bread-bakers.v120.n044.7 --------------- Date: Tue, 17 Nov 2020 20:22:02 -0800 From: Reggie Dwork Subject: Fruitcake Loaf * Exported from MasterCook * Bread, Fruitcake Loaf Recipe By : Barry C. Parsons Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Ethnic Fruit Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup glace cherries -- quartered. 3/4 cup raisins -- any kind 3/4 cup mixed glace fruit -- (or glace mixed peel) 1 2/3 cups flour 1 tsp baking powder 1/2 tsp salt 1 cup sugar 1 cup cream cheese -- (One 8 oz or 250 g block) 1/3 cup butter 2 eggs -- large or extra large 1 tsp pure vanilla extract 1/4 tsp pure almond extract -- optional A richly flavoured cream cheese batter is the star of this quick, easy fruitcake in a smaller, more economical loaf size for those who don't want or need a large fruitcake. prep: 25 MINUTES cook: 1:20 total: 1:45 Cut the cherries into quarters and mix together with the raisins and mixed fruit (or glace citrus peel). Measure the cherries AFTER they are quartered. In the cake pictured, I have used a mixture of half red and half green glace cherries for the most colourful appearance. Preheat oven to 325F. Lightly grease a 9x5" standard loaf pan and line with parchment paper. Measure the flour, then remove 2 tbsp to dust the fruit with later. Sift the remaining flour with the baking powder and salt. Set aside. Cream together butter, sugar and cream cheese, until smooth and fluffy, Add the eggs, one at a time, beating well after each addition. Next, beat in the vanilla extract (and almond extract if you are using it.) Fold in the dry ingredients until almost fully incorporated. A few streaks of flour in the batter should remain at this point. Toss the fruit mixture with the reserved 2 tbsp flour. Add the flour coated fruit to the batter and fold in well. Spread batter evenly into the prepared loaf pan. Bake for 1 hour and 20 minutes or until a toothpick inserted in the centre comes out clean. My oven actually took closer to 1 1/2 hours. Cool on a wire rack. Store in an airtight container. If freezing, wrap tightly in several layers of plastic wrap before placing it in a large ziplock freezer bag, removing as much air from the bag as you can before sealing it. Notes: This is not the sort of fruitcake that needs to age for a long time. It is best made closer to the Holidays or when you plan on serving it. Even making it just a couple of days in advance is perfectly fine. If you like you can soak this cake in a little brandy but don't overdo it. Poke holes in the top and bottom of the cake with a wooden skewer and brush on 1/4 cup of brandy or orange liqueur before sealing it in the plastic wrap. If you choose to do this step, I would recommend making it about a week in advance. Serving size is half slices for the purposes of this recipe. Cal 118, Fat 5g, Carb 17g, Sod 79mg, Fer 1g, Pro 2g S(Internet address): https://www.rockrecipes.com/fruitcake-loaf-cake/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 5g Fat (35.3% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1117 --------------- END bread-bakers.v120.n044 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved