Date: Sat, 25 Dec 2021 06:37:50 +0000 --------------- BEGIN bread-bakers.v121.n046 --------------- 01. Re: Pan size for cheddar parmesan bread (M&M Stained Glass) 02. Re: bread-bakers Digest, Vol 121, Issue 45 (Debbie Rogers) 03. Holiday wishes (Rosalie Unterman) 04. Re: Baking at 5,000 feet (Sue Prescott) 05. Holiday Wishes (Reggie Dwork) 06. Bread Machine Sunflower Wheat Rolls (Reggie Dwork) 07. Bacon Cheddar Chive Scones (Reggie Dwork) 08. Sugarplum Bread (Reggie Dwork) 09. Flour grinding questions (Jolie Zimmer) --------------- MESSAGE bread-bakers.v121.n046.1 --------------- Date: Tue, 21 Dec 2021 07:28:34 -0500 From: M&M Stained Glass Subject: Re: Pan size for cheddar parmesan bread Question was: What size loaf pan would you use for the 1 lb Cheddar Parmesan Bread (bread-bakers Digest, Vol 121, Issue 44) if not using a bread machine? King Arthur Baking has a good article on the subject of pan size that should help. See - https://www.kingarthurbaking.com/blog/2016/02/12/choosing-right-bread-pan --------------- MESSAGE bread-bakers.v121.n046.2 --------------- Date: Tue, 21 Dec 2021 16:55:52 +0000 From: Debbie Rogers Subject: Re: bread-bakers Digest, Vol 121, Issue 45 Merry Christmas! Happy New Year! Thank you for this wonderful list in my mailbox every week !!!!! --------------- MESSAGE bread-bakers.v121.n046.3 --------------- Date: Wed, 22 Dec 2021 01:50:25 +0000 (UTC) From: Rosalie Unterman Subject: Holiday wishes Thank you Reggie for keeping this group going! It is a pleasure reading the posts (and dreaming about baking one day!) All the best- Happy Holidays to all Rosalie --------------- MESSAGE bread-bakers.v121.n046.4 --------------- Date: Wed, 22 Dec 2021 04:35:00 +0000 (UTC) From: Sue Prescott Subject: Re: Baking at 5,000 feet David, First, to Reggie and Jeff, I hope you have a wonderful holiday. And thank you for maintaining this group. Second, to David Weiss-Dunn: 5000 ft IS high altitude. "The companies" consider anything over 3500 ft will affect their mixes. I live at 9200 ft altitude and have just baked everything from scratch since we moved here. As for your bread, I'll just tell you what I do and don't do. I use instant yeast just because I'm too lazy to add a step. I reduce the yeast by 1/3; in an article in the local paper about a "classically trained" baker at about 6000 ft, he said that he reduces the yeast by 1/4. The Colorado State University Extension is a national authority on high altitude baking and they suggest leaving the yeast alone and adding an extra rise. I also have to add, for the called for flour, up to 25% more water due to the flour being dryer than in the midwest or east coast. If you have over proofed the bread, it might be dense. And what using self-ground flour would do, I can't guess. I've always wanted to try it. I hope this might give you some more ideas of things to try. I've found that baking at altitude is really an opportunity for experimentation. ;) Sue mtnnewf@yahoo.com --------------- MESSAGE bread-bakers.v121.n046.5 --------------- Date: Fri, 24 Dec 2021 21:07:46 -0800 From: Reggie Dwork Subject: Holiday Wishes Our very best wishes for health and happiness to you all at this holiday season. Reggie & Jeff --------------- MESSAGE bread-bakers.v121.n046.6 --------------- Date: Fri, 24 Dec 2021 21:08:17 -0800 From: Reggie Dwork Subject: Bread Machine Sunflower Wheat Rolls * Exported from MasterCook * Bread Machine Sunflower Wheat Rolls Recipe By : Serving Size : 20 Preparation Time :0:35 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- (70F to 80F) 1/4 cup canola oil 1/4 cup honey 1 egg 1 teaspoon salt 2 1/2 cups bread flour 1 cup whole wheat flour 1/4 cup toasted wheat germ 1/4 cup wheat bran 1/4 cup sunflower kernels 1 tablespoon poppy seeds 2 1/2 teaspoons active dry yeast 1. In bread machine pan, place all ingredients in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When the cycle is completed, tun dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. 2. Divide dough into 20 pieces; shape each into a ball. Place 2" apart on baking sheets coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375F for 12 minutes or until golden brown. Remove from pans to cool on wire racks. Description: "Quite often, we are asked to bring the golden rolls to family gatherings or potlucks--and we get compliments every time." Source: "allrecipes.com" Start to Finish Time: "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 5g Fat (28.4% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 112mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : If your bread machine has a time-delay feature, we recommend you DO NOT use it for this recipe. One roll equals 142 calories, 5 g fat (trace saturated fat), 11 mg cholesterol, 122 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat. --------------- MESSAGE bread-bakers.v121.n046.7 --------------- Date: Fri, 24 Dec 2021 21:14:20 -0800 From: Reggie Dwork Subject: Bacon Cheddar Chive Scones * Exported from MasterCook * Scones, Bacon Cheddar Chive Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Purpose Flour -- King Arthur Unbleached, (8 1/2 oz, or Perfect Pastry Blend 1 teaspoon salt 1 tablespoon baking powder 2 teaspoons sugar 4 tablespoons cold butter -- (1/2 stick, 2 oz) 1 cup diced cheddar cheese -- or very coarsely grated, (4 oz) 1/3 cup snipped fresh chive -- or finely diced scallion tops (the green part, 3/4 oz), (about 1/2 oz) 1/2 pound bacon -- cooked, cooled, and crumbled (about 1 cup) 3/4 cup heavy cream -- plus 1 tablespoon 2 tablespoons heavy cream -- or whipping cream, or enough to make the dough cohesive, (7 oz) Preheat the oven to 425F. Lightly grease a baking sheet, or line it with parchment. 1) Whisk together the flour, salt, baking powder, and sugar. 2) Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. 3) Mix in the cheese, chives, and bacon until evenly distributed. 4) Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. 5) Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. 6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. 7) Brush the scones with a bit of cream; this will help their crust brown. 8) Bake the scones for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature. Yield: 8 large scones Baker's Tips Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425F oven for 35 to 40 minutes, until golden brown. Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen. Description: "We usually think of scones as sweet, not savory. But these rich, tender scones are packed with chunks of Cheddar cheese and diced bacon, and accented with fresh chives." Source: "kingarthurflour" S(Internet address): https://www.kingarthurbaking.com/recipes/bacon-cheddar-chive-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 480 Calories; 34g Fat (64.5% calories from fat); 16g Protein; 26g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 1059mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Serve them with soup or a salad for a satisfying meal. --------------- MESSAGE bread-bakers.v121.n046.8 --------------- Date: Fri, 24 Dec 2021 21:20:15 -0800 From: Reggie Dwork Subject: Sugarplum Bread * Exported from MasterCook * Bread, Sugarplum Recipe By :Carol Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Hand Made Holidays Low Fat Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sugar 1 cup warm water -- (110F/45C) 2 packages active dry yeast -- (.25 oz) 1/2 cup sugar 1/2 cup butter -- melted 2 teaspoons salt 1 teaspoon lemon zest 6 cups all-purpose flour 4 eggs 1/2 cup candied mixed fruit 1 cup raisins 3/4 cup pine nuts 1 cup confectioner's sugar 1 1/2 tablespoons water 1/2 teaspoon vanilla extract -- (optional) 1 cup cherries Slivered almonds can be substituted for pine nuts. Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough. Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85F (25 - 30C) until doubled in volume, about 2 hours. Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9", round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2 hours. Bake at 350F ( 175C) for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks. Mix together confectioner's sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioner's sugar. S(Internet Address): http://allrecipes.com/recipe/9307/sugarplum-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 9g Fat (25.7% calories from fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 280mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0102 --------------- MESSAGE bread-bakers.v121.n046.9 --------------- Date: Tue, 21 Dec 2021 06:24:45 -0600 From: Jolie Zimmer Subject: Flour grinding questions This is in answer to David. Many years ago, I bought 50 lbs. of whole wheat berries, ground some of it into flour with a big noisy grinder that drove my kids crazy, and for a few months baked "bread" with it. My loaves were like bricks in height and density, so I gave it up. I am still wondering where go for specific advice on creating one's own flour. Sea level, humidity, etc must affect it. I live in Wisconsin, btw, and the grinder is long gone. Jolie --------------- END bread-bakers.v121.n046 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved