Date: Sun, 03 Oct 2021 05:54:48 +0000 --------------- BEGIN bread-bakers.v121.n035 --------------- 01. Italian Flatbread Piadine (Reggie Dwork) 02. Semolina Bread (Reggie Dwork) 03. Icelandic Rye Bread (Reggie Dwork) 04. Chocolate Chip Scones (Reggie Dwork) 05. Sandwich Rolls (Reggie Dwork) 06. Sweet Potato Cornbread 1 (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n035.1 --------------- Date: Tue, 28 Sep 2021 19:48:54 -0700 From: Reggie Dwork Subject: Italian Flatbread Piadine * Exported from MasterCook * Flatbread, Italian Piadine Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Food Processor Italian Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (10 ozs) 3/4 teaspoon baking powder 1/2 teaspoon table salt 3 tablespoons vegetable oil 3/4 cup water For chewy-tender flatbreads with an open crumb, we added baking powder to the dough, as well as ample amounts of fat and water that diluted the gluten strands, keeping the dough soft and pliable without making it too rich. Rolling the dough into 9" rounds made for substantial breads that fit perfectly in the cast-iron pan, which we preheated thoroughly so that they would brown quickly without drying out. We use pantry-friendly vegetable oil because the flatbreads it makes are similar in flavor and texture to those made with traditional lard. If you'd prefer to use lard, increase the amount to 1/4 cup to account for its lower density. Do not substitute butter or olive oil; their flavors are obtrusive here. A nonstick skillet can be used in place of cast iron; increase the heat to medium-high and preheat the empty skillet with 1/2 teaspoon of oil until shimmering; wipe out the oil before proceeding with the recipe. Resting:30 minutes Total: 40 minutes Process flour, baking powder, and salt in food processor until combined, about 5 seconds. Add oil and process until no visible bits of fat remain, about 10 seconds. With processor running, slowly add water; process until most of dough forms soft, slightly tacky ball that clears sides of workbowl, 30 to 60 seconds (there may be small bits of loose dough). Transfer dough to counter and gently knead until smooth, about 15 seconds. Divide dough into 4 equal pieces and shape each into ball. Working with 1 dough ball at a time, place ball seam side down on clean counter and, using your cupped hand, drag in small circles until ball is taut and smooth. Cover dough balls loosely with plastic wrap. Let rest for 30 minutes. Pat 1 dough ball into 5" disk on lightly floured counter (keep remaining dough balls cover). Roll disk into 9" round, flouring counter as needed to prevent sticking. Repeat with remaining dough balls. Heat 12" cast-iron skillet over medium heat until drop of water dripped onto surface sizzles immediately, about 3 minutes. Prick 1 dough round all over with fork, then carefully place in skillet. Cook until underside is spotty brown, 1 to 2 minutes, using fork to pop any large bubbles that form. Flip round and cook until second side is spotty brown, 1 to 2 minutes (flatbread should still be pliable). Transfer piadina to plate, gently fold in half, and cover with clean dish towel to keep warm. Repeat with remaining dough rounds, stacking piadine and re-covering with towel as they finish. Serve warm. (Piadine can be stored in zipper-lock bag for up to 2 day. Reheat in cast-iron skillet over medium-high heat for 20 to 30 seconds per side, until warmed through.) Cal 321, Fat 11g, Carb 47g, Sod 275mg, Fiber 1g, Pro 6g Review: The water to flour ratio was way too high when I made it. Looking at a few other recipes for piadine supports this observation. I suggest disregarding the suggested water amount and, instead, adding water just until the dough holds together. Review: I was asked to test this recipe, which required lard and that was the first time I've used it. So I was surprised that the published recipe didn't require lard or include any of the filling recipes that were also provided for testing. Both recipe changes seem odd. Question: Hi there, I didn't come across any recipes that used semolina. What kind of alternative flours did you have in mind? Both bacon fat and ghee sound tasty but they will change the bread's flavor. I'd measure the fat in its solid state and try 1/4 cup (as if you were subbing lard). We didn't try using a pizza stone but if you do, I'd love to hear how it goes! Question: Curious if I can throw in a few tablespoons of whole-wheat flour for some of the AP. Your old friend Christopher Kimball does this with a yogurt flatbread recipe, which I love but is frankly too sticky to reliably roll out. Response: I don't see why you couldn't add a bit of whole wheat flour. Sounds good. Let me know how it turns out! S(Internet address): https://www.cooksillustrated.com/recipes/11898-italian-flatbreads-piadine - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 318 Calories; 11g Fat (31.0% calories from fat); 6g Protein; 48g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 385mg Sodium. Exchanges: 3 Grain(Starch); 2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0805 --------------- MESSAGE bread-bakers.v121.n035.2 --------------- Date: Tue, 28 Sep 2021 20:01:44 -0700 From: Reggie Dwork Subject: Semolina Bread * Exported from MasterCook * Semolina Bread Recipe By : Paula Montenegro Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 cup water -- warm 1 teaspoon active dry yeast 1 1/2 cups all-purpose flour -- unbleached, or bread flour, (210g) Dough: All the sponge -- above 1/2 cup all-purpose flour -- unbleached, or bread flour, (70g) 3/4 cup semolina flour -- (120g) 2 teaspoons salt 2 Tablespoons olive oil A gorgeous golden loaf of semolina bread, or Italian bread. It's made with regular wheat flour and durum flour. The crust is crackly and the texture creamy and just plain amazing!. One of the best bread recipes I ever made. Prep: 150 minutes Cook: 45 minutes Total: 3:15 Place the warm water in a mixing bowl and whisk in the yeast. Stir in the flour, mix lightly and cover the bowl with plastic wrap. Set the sponge aside to rise at room temp (draft-free and warm) until the sponge doubles, about 1 hour. I do this directly in the bowl of the standing mixer and then add the dough ingredients. Have ready a baking sheet lightly dusted with semolina. Stir the sponge to deflate and add the flour, semolina, salt, and oil. Adjust the bowl in your stand mixer and knead on low speed with the dough hook for about 5 minutes, to form smooth, elastic, and slightly sticky dough. Alternatively, turn the shaggy dough out onto a lightly floured work surface and knead by hand for about 6 to 7 minutes. See post above for images and further details. Transfer the dough to an oiled bowl. Turn the dough so all the sides are oiled. Cover the bowl with plastic wrap and let rise until doubled, about 1 hour. Turn the risen dough out on the floured work surface. Press with the palms of your hands to deflate. Shape the dough into an oval, folding as you would a cinnamon roll, pinching after each fold, and place tucked side down on the prepared pan and cover with oiled plastic wrap. Allow it to rise until doubled in volume, about 1 hour. About 20 minutes before baking, turn the oven to 400F / 200C. Hold a razor blade or sharp kitchen knife at about a 30 to 45 degree-angle to the loaf, and slash 3 lines. Bake the loaf for about 35 minutes, until well risen, golden brown and the bottom sounds hollow when tapped. Cool on a rack and wait until completely cooled to cut. Tips & tricks: Organization: read the instructions carefully first. This is important so you take into account the resting times and tools you need. Semolina: buy the superfine one. Though it would be labeled differently, semolina comes in different sizes. Couscous is also semolina, for example. Bread flour: there is flour specially made for bread. It has more gluten than all-purpose. Gluten is the ingredient that develops with kneading and helps the bread grow. The bread will also work with all-purpose (not cake) flour, but it's a good idea to look for it or buy it online. Pan: I like to use flats baking sheets dusted with semolina. But cornmeal or oats will work too. Freezing: this a wonderful bread to freeze in slices and have ready for toast or bruschettas. Slice it and wrap it in plastic or put it in a Ziploc bag. It will last for a month. Cal 134, Fat 3g, Carb 24g, Sod 389mg, Pro 4g Review: I tried your recipe last week. Instead of all-purpose flour I used spelt, as that was the only thing I had and it turned out amazing! So soft and perfect on the inside, with an incredibly tasty crust. So delicious, it was finished in no time and I can't wait to make another one. Also, very easy to knead with hand, which is a plus for me as a novice S(Internet address): https://vintagekitchennotes.com/semolina-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 3g Fat (17.6% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 357mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2019 - 1027 --------------- MESSAGE bread-bakers.v121.n035.3 --------------- Date: Sat, 02 Oct 2021 20:06:23 -0700 From: Reggie Dwork Subject: Icelandic Rye Bread * Exported from MasterCook * Bread, Icelandic Rye Recipe By : Gudrun Einarsdottir & Magnus Nilsson Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups rye flour -- (460 g/1 lb 1 oz) 2 1/8 cups all-purpose flour -- divided, (260 g / 9 1/4 oz) 4 1/4 cups milk -- cultured, (1 litre / 34 fl oz) 1 1/8 cups golden syrup -- (400 g / 14 oz) 1 tablespoon salt -- (15 g/ 1/2 oz) 3 teaspoons baking soda In Iceland the rye loaf is usually quite dense, leavened with bicarbonate of soda (baking soda) and rather sweet, almost like cake. It is not baked in the oven but steamed, either in a geothermal area or sometimes in the oven. Historically a sort of wooden vessel was used but today more commonly a simple bucket with lid. Sites for baking bread can be found around hot springs close to villages in the Icelandic countryside. They function a bit like communal spaces and every family will have a hole in the ground in which they bake their bread. It is funny walking over the steaming ground, criss-crossing between holes covered by ramshackle lids, the smell of sweet bread mingling with the sulphurous scent of volcanic activity. Rugbraud means rye bread, hverabraud refers specifically to bread baked next to hot springs and brumari, 'thunder bread', refers to the effects from eating any bread containing a lot of dietary fibres. Line a 3-litre/101 fl oz (12 1/2-cup) heatproof vessel, pot or bucket with a lid with some baking (parchment) paper. Mix all the ingredients together in a bowl until fully combined, then transfer to the prepared vessel. If you do not have access to a suitable geothermal area, place the vessel - with the lid on - in the oven at 90C/195F for 12 hours. Let the bread cool completely on a wire rack before cutting into it. If you do have a geothermal area close by, place the dough-filled vessel in the ground and cover it to start baking and proceed as described above. Source: "from The Nordic Baking Book by Magnus Nilsson Copyright 2018" S(Internet address): https://www.splendidtable.org/story/2019/01/24/icelandic-rye-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 259 Calories; 3g Fat (9.4% calories from fat); 6g Protein; 53g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 668mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Non-Fat Milk; 1/2 Fat. NOTES : 2021 - 0205 --------------- MESSAGE bread-bakers.v121.n035.4 --------------- Date: Tue, 28 Sep 2021 19:21:11 -0700 From: Reggie Dwork Subject: Chocolate Chip Scones * Exported from MasterCook * Scones, Chocolate Chip Recipe By : Mr. Food Test Kitchen Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Chocolate/Cocoa Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 1/3 cup butter 1 1/4 cups whipping cream -- divided 6 ozs semisweet chocolate chips -- (1 cup) Chocolate Chip Scones are dense and flavorful, so what's not to love! These are so delicious you'll want to eat the whole bunch! COOK: 25 Min Preheat oven to 400F. Combine first 4 ingredients; cut in butter with pastry blender or 2 knives until crumbly. Reserve 1 tablespoon cream; add remaining cream and chocolate chips to dry ingredients, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Shape into an 8" circle on a lightly greased baking sheet. Cut circle into 8 wedges (do not separate). Prick wedges with a fork 3 or 4 times, and brush with reserved 1 tablespoon whipping cream Bake 25 minutes or until lightly browned. Serve warm with whipped cream, if desired. Cal 571, Fat 32g, Carb 70g, Sod 349mg, Fiber 1g, Pro 5g S(Internet address): https://www.mrfood.com/Bread/Chocolate-Chip-Scones-4589 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 489 Calories; 28g Fat (50.2% calories from fat); 6g Protein; 57g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 350mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0503 --------------- MESSAGE bread-bakers.v121.n035.5 --------------- Date: Tue, 28 Sep 2021 19:23:27 -0700 From: Reggie Dwork Subject: Sandwich Rolls * Exported from MasterCook * Rolls, Sandwich Recipe By : Chef John Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (.25 oz pkg) 1 1/2 cups warm water -- (100 to 110F) 1 1/2 teaspoons fine salt 19 ounces bread flour I think many people will be surprised at just how simple these homemade rolls are. Besides the super obvious reasons why these are better than the ones from the supermarket, you can make them the exact size and shape you want. Prep: 5 min Cook: 30 min Ready In: 3 hr Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt. Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough. Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes. Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes. Flatten dough balls into 6 or 7" long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour. Preheat oven to 450F (230C). Place a pan of water on the bottom rack. With a very sharp knife, score each roll about 1/4" deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle. Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting. S(Internet address): https://www.allrecipes.com/recipe/246125/sandwich-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 2g Fat (4.3% calories from fat); 11g Protein; 66g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2018 - 0807 --------------- MESSAGE bread-bakers.v121.n035.6 --------------- Date: Tue, 28 Sep 2021 19:24:18 -0700 From: Reggie Dwork Subject: Sweet Potato Cornbread 1 * Exported from MasterCook * Cornbread, Sweet Potato 1 Recipe By : Southern Living Serving Size : 6 Preparation Time :0:00 Categories : Posted Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cornmeal mix -- self-rising white 3 tablespoons sugar 1/4 teaspoon pumpkin pie spice 5 large eggs 2 cups sweet potatoes -- cooked mashed, Note 1: about 1 1/2 lb. sweet potatoes 8 oz. sour cream 1/2 cup butter -- melted Sandwich your favorite barbecue between slices of Sweet Potato Cornbread for a change of pace, or serve along side your favorite meal as you would regular cornbread. The sweet potatoes add a touch of sweetness to this favorite bread of the South. Hands-On: 15 mins Total: 50 mins Preheat oven to 425F. Stir together first 3 ingredients in a large bowl; make a well in center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9" square pan. Bake at 425F for 35 minutes or until golden brown. Source: "Originally Appeared On myrecipes.com" S(Internet address): https://www.southernliving.com/syndication/sweet-potato-cornbread-0 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 349 Calories; 28g Fat (70.2% calories from fat); 7g Protein; 19g Carbohydrate; 1g Dietary Fiber; 235mg Cholesterol; 240mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0928 --------------- END bread-bakers.v121.n035 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved