Date: Sun, 05 Sep 2021 04:32:36 +0000 --------------- BEGIN bread-bakers.v121.n031 --------------- 01. Bread machines (Steve Boucher) 02. Re: garlic naan correction, Vol 121, Issue 30 (Ken Vaughan) 03. Hot Buttered Soft Pretzels (Reggie Dwork) 04. Pomegranate Orange Bread (Reggie Dwork) 05. Rye Crispbread Bread (Reggie Dwork) 06. Skillet Soda Bread (Reggie Dwork) 07. Vort Limpa Bread (Reggie Dwork) 08. Crusty Anadama Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n031.1 --------------- Date: Sun, 22 Aug 2021 13:50:17 +0000 From: Steve Boucher Subject: Bread machines Hi Fred, I can relate with your son. It is just so much easier to put everything in the machine and press the start button. I have a Breadman Corner Bakery model TR888. It is probably 10 years old and I am not sure it is still available. It works great and does a good job with just about every thing I have made in it including butter. It has 10 different program settings ranging from bread, dough, butter, and dessert. If I were getting another, I would probably look into one that does the standard looking horizontal loaf instead of the vertical loaf of older machines. Cheers, Steve --------------- MESSAGE bread-bakers.v121.n031.2 --------------- Date: Sun, 22 Aug 2021 19:54:21 -0400 From: "Ken Vaughan" Subject: Re: garlic naan correction, Vol 121, Issue 30 The Garlic Naan recipe missed the last paragraph of the instructions Step 5 Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough. It makes more sense with it -- Ken [[Thanks, Ken. Recipe fixed in the archives.]] --------------- MESSAGE bread-bakers.v121.n031.3 --------------- Date: Sat, 04 Sep 2021 20:44:25 -0700 From: Reggie Dwork Subject: Hot Buttered Soft Pretzels * Exported from MasterCook * Bread, Pretzels, Hot Buttered Soft Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 2 1/2 cups King Arthur Unbleached All-Purpose Flour -- (298g) 1 teaspoon salt 1 teaspoon sugar 2 1/4 teaspoons instant yeast -- (7g) 7/8 cup warm water -- *Note (7/8 to 1), (198g to 227g) TOPPING: 1 cup boiling water -- (227g) 2 tablespoons baking soda -- (28g) coarse -- kosher or pretzel salt, optional 3 tablespoons unsalted butter -- melted, (43g) *Note: Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough. Pretzels are available crisp and hard from your grocery or, if you're lucky and in the right place, soft and chewy from street vendors. Our recipe is for the soft, chewy kind. The melted butter brushed over the crust is a bonus street vendors don't offer! Want to make smaller, appetizer-size pretzels? See our instructions for pretzel bites in "tips," below. Prep: 20 mins. to 30 mins. Bake: 8 mins. to 9 mins. Total: 1 hrs 10 mins. to 1 hrs 21 mins. Yield: 8 large pretzels To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes. To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above. To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes. While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler). Preheat your oven to 475F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9" square pan. Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color. Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes. Bake the pretzels for 8 to 9 minutes, or until they're golden brown. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave. TIPS FROM OUR BAKERS: To make savory pretzel bites: Roll the six pieces of dough into 10" ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pretzel salt or sea salt. Bake in a 400F oven for 12 to 15 minutes, until golden brown. Remove from the oven, and roll the bites in melted butter; about 6 tablespoons should do it. To make sweet pretzel bites: Roll the six pieces of dough into 10" ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pearl sugar, if desired. Bake in a 400F oven for 12 to 15 minutes, until golden brown. Remove them from the oven; if they haven't been topped with pearl sugar, roll the bites in melted butter (about 6 tablespoons should do it). Then shake in a paper bag with 6 tablespoons cinnamon-sugar. Source: "kingarthurflour.com" S(Internet Address): http://www.kingarthurflour.com/recipes/hot-buttered-soft-pretzels-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 5g Fat (23.2% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 1214mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v121.n031.4 --------------- Date: Sat, 04 Sep 2021 20:51:13 -0700 From: Reggie Dwork Subject: Pomegranate Orange Bread * Exported from MasterCook * Bread, Pomegranate Orange Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Fruit Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 ounces Greek yogurt, nonfat 2 teaspoons grated orange peel 1/2 cup fresh orange juice 1/4 cup butter -- melted 2 eggs 1 cup pomegranate seeds 1/2 cup powdered sugar 1 tablespoon orange juice Prep Time 15 min Total Time 2 hr 40 min Servings 16 1 Heat oven to 350F. Grease bottom and sides of 8 1/2x4 1/2" loaf pan with shortening or cooking spray. 2 In medium bowl, stir together flour, granulated sugar, baking powder, baking soda and salt. In another bowl, beat yogurt, orange peel, 1/2 cup orange juice, the melted butter and eggs with whisk. Add to dry ingredients; stir together until just combined. Fold in pomegranate seeds. Pour into pan. 3 Bake 55 to 65 minutes or until toothpick inserted in center of loaf comes out clean. 4 Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, at least 3 hours. 5 Mix powdered sugar and 1 tablespoon orange juice with whisk; drizzle over bread. Allow glaze to harden before slicing and serving. Expert Tips One whole pomegranate equals about 1 cup of seeds. You can also buy shelled pomegranate seeds--1 cup equals about 5 1/2 oz. Try adding nuts to this bread; slivered almonds would be great. Incorporate a half-cup into the batter, then sprinkle them on top of the glaze, too. Source: "Betty Crocker" Start to Finish Time: "4:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 5g Fat (21.6% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. NOTES : 2013 - 0926 --------------- MESSAGE bread-bakers.v121.n031.5 --------------- Date: Sat, 04 Sep 2021 21:00:36 -0700 From: Reggie Dwork Subject: Rye Crispbread Bread * Exported from MasterCook * Bread, Rye Crispbread Recipe By : Serving Size : 6 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whipping cream -- (200 ml), (heavy whipping) 1 1/4 cup water -- (300 ml) 2 1/2 cups dark rye flour -- (260 g) 2 1/2 cups high gluten bread flour -- (320 g) 1 tsp salt 4 1/2 tsp instant dried yeast -- (2 packets), (14 g) Topping 1 tsp sea salt flakes -- (or other gourmet salt) 1 tsp sesame seeds 1 tsp caraway seeds Swedish Prep: 20 min* plus 30 to proof Cook: 25 Total Time: 45 min Heat the cream and water together until warm to the touch. Mix the flours and salt in a large bowl. Add the yeast and stir. Add the cream and water mixture and mix together to form a dough. Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes. Cut the dough into 6 equal pieces then knead them into round balls. Place the dough balls on a baking sheet, cover with a cloth and leave somewhere warm for 20-30 minutes. Preheat the oven to 475F , (250C, gas 9, convection 200C ). Using the rye flour for dusting, knock back a dough ball and then roll out it out using an ordinary rolling pin to about 15 cm (6") diameter. Then transfer to a sheet of baking parchment and continue rolling out with an ordinary rolling pin until it is as thin as possible or at least 12" (30 cm) diameter. (Don't worry too much if the dough doesn't end up circular. You can trim roughly if you want but the shape is not critical.) Sprinkle with the salt, sesame seeds and cumin seeds. Roll again to help the topping stick. Make a pattern on the surface using a fork or a kruskavel (a patterned rolling pin with little dimples all over it). Bake for 5 minutes and then turn over and bake for about another 3 minutes or until dry and hard. Transfer to a wire rack to cool. Repeat with the other dough balls. When the oven has cooled to about 125F (50C) pop the crispbreads back in to dry out. This will help to make them nice and crisp. Tips • Use any flour you want: if you want to go rustic, use stoneground and if you want to go healthy, use fine rye, spelt or barley flour. • Other toppings to try include linseed, sunflower seeds, rosemary or just salt. Use between 1/4 and 1/2 tsp per crispbread. Use some cutters to make some small individual crispbreads, which are ideal for canapés. • If the bread loses its crispness, reheat it briefly in the oven. • Tie some crispbreads with ribbon to make a nice present. Description: "Crispbreads are a part of the Swedish way life." S(Internet Address): http://www.swedishfood.com/swedish-food-bread-recipes/301-rye-crispbread Start to Finish Time: "0:45" T(Cook Time): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 529 Calories; 17g Fat (28.9% calories from fat); 16g Protein; 81g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 688mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. NOTES : 2015 - 0602 --------------- MESSAGE bread-bakers.v121.n031.6 --------------- Date: Sat, 04 Sep 2021 21:06:00 -0700 From: Reggie Dwork Subject: Skillet Soda Bread * Exported from MasterCook * Bread, Skillet Soda Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/4 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons cold diced butter 1 egg -- beaten 3/4 cup buttermilk 1/4 cup chopped walnuts 1/2 teaspoon grated lemon zest Whisk flour, sugar, baking soda and kosher salt in a bowl. Work in cold diced butter with your fingers. Stir in eggs, cold diced butter with your fingers. Stir in egg, buttermilk, chopped walnuts and grated lemon zest. Pat into a buttered 8" ovenproof skillet using floured hands and score an 'X' in the top. Bake at 375F until cooked through, 30-35 min. Source: "Food Network Magazine, 2012" S(internet): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1645 Calories; 50g Fat (27.2% calories from fat); 46g Protein; 254g Carbohydrate; 9g Dietary Fiber; 281mg Cholesterol; 2513mg Sodium. Exchanges: 13 Grain(Starch); 2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 8 Fat; 3 1/2 Other Carbohydrates. NOTES : 2014 - 0213 --------------- MESSAGE bread-bakers.v121.n031.7 --------------- Date: Sat, 04 Sep 2021 21:09:57 -0700 From: Reggie Dwork Subject: Vort Limpa Bread * Exported from MasterCook * Bread, Vort Limpa Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/4 cup orange juice -- (2 oz) 1 cup currants -- (5oz) 3/4 cup warm water -- (6 oz) 1/2 cup dark beer -- (4 oz) 3 tablespoons molasses -- (2 1/4 oz) 2 trs yeast -- instant 1 tablespoon orange zest 2 tablespoons soft butter -- (1 oz) 1 teaspoon salt 1/4 teaspoon ground ginger 1/2 teaspoon fennel -- anise or caraway seed 1 1/2 cups medium rye flour -- (5 1/2 oz) 3 cups all-purpose flour -- King Arthur unbleached, (12 3/34 oz) Egg Wash: 1 large egg -- mixed with 1 tablespoon water Pour orange juice over the currants and let them soak while you measure out the remaining ingredients. Combine the water, beer, molasses, yeast, orange zest, butter, salt, ginger, and seeds in a large bowl or the pan of your bread machine. Add the rye flour and mix thoroughly, or set the machine on dough and press start. Pour the juice from the soaked currants into the mixture, keeping the currants aside for the moment. Add the all-purpose flour, 1C at a time, and mix well as the dough takes it in. If you're mixing by hand, keep 1/2C of flour behind to use to flour your board and your hands. Add the currants. If you're using a machine, let it complete it cycle. If mixing by hand or mixer, kneqad the dough until it forms a soft, smooth ball, using your reserved 1/2C of flouer as needed. Place the dough in a greased bowl, cover, and let it rise for 1 1/2 hrs, until nice and puffy looking. Deflate the dough after its first rise, shape it into a ball, and place it in a greased 8" round pan. Cover the bread with a large inverted bowl or a piece of greased plastic wrap. Let it rise for 45 min to 1 hr, until it's puffy looking, it won't double, but that's ok; it will rise quite a bit in the oven. Brush with the egg wash and cut a cross in the top. Bake in a preheated 375F oven for 40 min, tent with foil after 20 min to keep it from browning too quickly. When the center of the bread reaches 190F when measured with an instant-read thermometer, remove it from the oven, tip it out of the pan, and place it on a rack to cool. Yield: 1 lg loaf, 20 slices Weight Watchers Points 2 Source: "The Baking Sheet, Spring 2009" S(Internet address): https://www.kingarthurbaking.com/recipes/vort-limpa-swedish-rye-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 1g Fat (8.9% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 121mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. Serving Ideas : Try it toasted, with some soft cheese on top, or as the base for an innovative French toast. NOTES : Although there are a lot of ingredients in this bread in this case the result is a very nuanced chorus of flavors. If you'd rather not have currants in this bread, 1/2C of minced crystallized ginger would make an interesting substitute. Licorice is one of those flavors people love or hate: anise is a bit stronger than fennel. If you're not a fan of either, try using caraway instead. --------------- MESSAGE bread-bakers.v121.n031.8 --------------- Date: Sat, 04 Sep 2021 21:12:30 -0700 From: Reggie Dwork Subject: Crusty Anadama Rolls * Exported from MasterCook * Rolls, Crusty Anadama Recipe By :Sue Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup yellow cornmeal 1 1/4 tsp salt 3 Tbsp butter 1/4 cup molasses 1 cup boiling water 1/4 cup nonfat dry milk powder 2 cups all-purpose flour 1 cup whole wheat flour -- (or white whole wheat flour) 2 1/2 tsp instant yeast 3 Tbsp melted butter -- for brushing A good brushing of melted butter as these rolls come out of the oven will soften and enrich their crust, but be aware, these are not, by nature, soft pillowy rolls; they have substance and a bite to them. NOTES: Recipe just slightly tweaked from King Arthur Flour Set the oven to 350F (do this toward the end of the second rise) Put the cornmeal, salt, butter, and molasses in the bowl of a stand mixer fitted with the paddle attachment. Add the boiling water and mix to blend. Let sit for about 15 minutes until it is lukewarm to the touch. Mix in the flours, dry milk, and the yeast until all the flour is incorporated, then cover with plastic and let sit for 20 minutes. Change to the dough hook, and knead the dough for about 7 minutes on the medium speed of your stand mixer, until it is smooth. Lightly oil the top of the dough, and cover. Set in a warm place for about an hour, to double in bulk. Remove the dough to a floured board and divide in half. Then take each half and divide into three equal parts. Take each piece and form it into a smooth round. Place the rolls in a lightly buttered cast iron skillet, with one in the center and the rest around it. Cover and let the rolls rise in a warm place for 90 minutes. Toward the end of this time, preheat the oven. Bake the rolls for about 35 minutes until risen and golden. Just after you remove the rolls from the oven, brush the tops with a little melted butter. Makes: 6 large rolls Serve warm with butter. S(Internet Address): http://theviewfromgreatisland.com/crusty-anadama-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 436 Calories; 13g Fat (25.9% calories from fat); 10g Protein; 71g Carbohydrate; 5g Dietary Fiber; 32mg Cholesterol; 586mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0402 --------------- END bread-bakers.v121.n031 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved