Date: Sun, 10 Apr 2022 03:35:43 +0000 --------------- BEGIN bread-bakers.v122.n012 --------------- 01. Sweet Molasses Brown Bread Rolls (Reggie Dwork) 02. Gruyere Prosciutto Scones (Reggie Dwork) 03. Classic Rich Bread (Reggie Dwork) 04. Dried Herb Ciabatta Bread (Reggie Dwork) 05. Crusty Cloche Bread (Reggie Dwork) 06. Cracked Wheat Bread 2 (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n012.1 --------------- Date: Wed, 06 Apr 2022 15:39:38 -0700 From: Reggie Dwork Subject: Sweet Molasses Brown Bread Rolls * Exported from MasterCook * Rolls, Sweet Molasses Brown Bread Recipe By : Julie Menghini Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 4 teaspoons active dry yeast 1 cup warm water -- 110F 1 egg -- room temperature 1/4 cup honey 3 tbsp molasses 2 tbsp cocoa -- I used dutch processed 1 tsp salt 1/4 cup brown sugar 2 cups all-purpose flour 2 cups whole wheat flour Cornmeal -- optional Brown sugar butter: 8 tbsp salted butter 1/4 cup brown sugar 1 tbsp honey Soft Sweet Molasses Brown bread rolls are soft and delicious. Molasses, honey and whole wheat flour give these rolls a mild sweetness and great flavor, especially when slathered with brown sugar butter! Prep: 15 mins Cook: 22 mins Total: 37 mins Combine warm water and yeast in the bowl of a stand mixer and let sit for 10 minutes. Combine all remaining ingredients, except for the whole wheat flour and mix together using the paddle beater. Scrape down sides and mix until just combined. Change beater to the dough hook. Add one cup of the whole wheat flour and mix on low until combined. Gradually add another cup of whole wheat flour until dough starts to ball and leaves the sides of the bowl. Beat on low for 7 minutes, adding additional flour if necessary. Turn dough out onto a lightly floured surface and knead until tight and smooth, 4 to 5 times. Place in a large lightly oiled bowl, turning once to oil both sides of the dough ball. Cover and allow to rise until doubled in size, 90 minutes. Preheat oven to 350F. Punch down dough and form 16 rolls. Place in a greased 9X13" pan and allow to rise again for 1 hour. Brush with melted butter and sprinkle with cornflour (optional) Bake for 22 minutes. Cal 163, Fat 1g, Carb 34g, Sod 154mg, Fiber 3g, Pro 5g Review: Julie - I love these rolls! They turned out great, I can't wait to have them with my next steak meal and really get the full outback experience! Source: "Adapted from Itsalwaysautumn.com" S(Internet address): https://www.yummly.com/recipe/Conchas-_Mexican-Sweet-Bread_-Recipe-2627181 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 7g Fat (26.8% calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0526 --------------- MESSAGE bread-bakers.v122.n012.2 --------------- Date: Wed, 06 Apr 2022 15:39:46 -0700 From: Reggie Dwork Subject: Gruyere Prosciutto Scones * Exported from MasterCook * Scones, Gruyere Prosciutto Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 375 g all-purpose flour -- (3C) 1/4 cup granulated sugar -- (50 g) 1 tablespoon baking powder -- (15 g) 3/4 teaspoon kosher salt -- (2.25 g) 1/2 teaspoon ground black pepper -- (1 g) 1/2 cup cold unsalted butter -- grated, (113 g) 1/2 cup freshly grated Gruyere cheese -- (50 g) 1/4 pound prosciutto -- chopped, (115 g) 2 tablespoons chopped fresh dill -- (4 g) 1 cup whole milk -- (240 g) 2 large eggs -- divided, (100 g) 1 tablespoon heavy whipping cream -- (15 g) Garnish: sea salt & ground black pepper A sophisticated reboot of the classic ham and cheese coupling, these savory Gruyere Prosciutto Scones pair nutty Gruyere and fresh dill with the salty punch of prosciutto. Preheat oven to 400F (200C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, salt, and pepper. Add cold butter and Gruyere, tossing to coat. Cover and freeze for 15 minutes. Stir in prosciutto and dill. In a small bowl, whisk together milk and 1 egg (50 grams). Add milk mixture to flour mixture, stirring and folding just until moistened. Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Shape dough into an 8" circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place about 1 1/2" apart on prepared pan. In a small bowl, whisk together cream and remaining 1 egg (50 g). Brush egg wash onto scones. Sprinkle with sea salt and pepper, if desired. Bake until golden brown, 12 to 17 minutes. Let cool slightly; serve warm. S(Internet address): https://www.bakefromscratch.com/gruyere-prosciutto-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 397 Calories; 18g Fat (41.6% calories from fat); 14g Protein; 44g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 800mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0511 --------------- MESSAGE bread-bakers.v122.n012.3 --------------- Date: Wed, 06 Apr 2022 15:39:54 -0700 From: Reggie Dwork Subject: Classic Rich Bread * Exported from MasterCook * Bread, Classic Rich Recipe By : Red Star Yeast Co. Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups bread flour -- (to 8 1/2C) 4 1/2 tsp Active Dry Yeast -- (2 packages) 3/4 cup sugar 1 Tbsp salt 1 1/2 cups milk 1/2 cup water 3/4 cup butter 4 eggs A rich white bread - perfect to accompany a meal, to serve toasted for breakfast or to use for French toast. Note: *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Yield: 3 loaves In large mixing bowl, combine 3 cups flour, yeast, sugar, and salt; mix well. In saucepan or microwave-safe bowl, heat milk, water, and butter until very warm (120 to 130F; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 1 1/2 hours. Punch down dough. Divide into 3 parts. On lightly floured surface, roll or pat each third into a 14 x 7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4" bread pans. Cover; let rise in warm place until indentation remains after lightly touching, about 45 minutes. Preheat Oven to 375F. Bake at 375F for 25 to 30 minutes until golden brown. Remove from pans; cool. Review: I'm fortunate to have your Centennial Bread Sampler Cookbook. This recipe is exactly like the original. I can't believe I have never tried it, but it will be next. My favorite is Special Whole Wheat made with cottage cheese. Yum !! Question: What would be the procedure using active fresh yest? Response: Use 2/3 of a 2-oz fresh yeast cake. The liquid temperatures can be a bit cooler - shoot for 90-100F. Otherwise you can follow the rest of the directions as written. Question: This recipe used to call for 3T of yeast and it is now reduced to 4 t. Which is the correct amount? Response: This recipe is from our Centennial cookbook from the 1980's. Two packages (or 4 1/2 teaspoons) of active dry yeast are called for in this recipe. I hope you will find this information helpful. Question: What will texture of this bread from inside and outside? I need a bread recipe which has soft crust. Ideal to eat just bread and butter. Response: There's nothing quite like homemade bread with a nice smidge of butter! This recipe contains milk, which will yield a softer crumb. For a softer crust, I would suggest brushing with butter after the bread comes out of the oven. Review: I love this bread recipe! I make it at least once a week for my family, and they really enjoy eating all of it. It is just a great full proof recipe. It is an absolutely delicious bread just they way it is or even better when toasted. Review: I've used this recipe for over 25 years. In addition to making a fantastic slightly sweet bread, or dinner roll, or braid it is an excellent dough to use in cinnamon rolls. Use bread flour. You can substitute up to 50% of the white flour for whole wheat - add an extra packet of yeast. S(Internet address): https://redstaryeast.com/recipes/classic-rich-bread/ Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 264 Calories; 8g Fat (27.0% calories from fat); 7g Protein; 40g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 346mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1215 --------------- MESSAGE bread-bakers.v122.n012.4 --------------- Date: Wed, 06 Apr 2022 15:40:00 -0700 From: Reggie Dwork Subject: Dried Herb Ciabatta Bread * Exported from MasterCook * Bread, Dried Herb Ciabatta Recipe By : Red Star Yeast Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Poolish: -- makes 4C 1 1/4 cups bread flour -- (179 g), plus 2 1/2 tablespoons bread flour 3/4 cup water -- plus 1 tablespoon water -- (70F/21C), (195 g) 2 tablespoons whole wheat flour -- white, Note, (15 g) 1/16 teaspoon Platinum Yeast Ciabatta 1 cup water -- (60F/16C), (240 g) 2 tablespoons olive oil -- (28 g) 1/2 teaspoon Platinum Yeast -- (1.5 g) 3/4 teaspoon dried basil 3/4 teaspoon dried oregano 3/4 teaspoon dried parsley 1/2 teaspoon dried rosemary 2 1/2 cups bread flour -- (318 g) 1/2 cup whole wheat flour -- white, Note, (62 g) 1 tablespoon kosher salt -- (9 g) We used dried basil, oregano, parsley, and rosemary for our ciabatta, but you can load this dough up with whichever dried herbs you prefer or have on hand. If you don't have bread flour, all-purpose flour will also work, though it will make the bread less chewy. Yield: 2 loaves Make the Poolish: Makes 4 cups In a medium bowl, stir together all ingredients until dry ingredients are completely moistened. Cover with plastic wrap, and let stand at room temperature for 14 to 16 hours. Make the Ciabatta: In the bowl of a stand mixer fitted with the paddle attachment, place Poolish. Add 1 cup (240 grams) water, oil, yeast, basil, oregano, parsley, and rosemary. Add flours and salt, and beat at low speed for 4 minutes. Increase mixer speed to medium, and beat for 5 to 6 minutes. (To test if dough is ready, dust a small section of dough with flour. Pinch off a small portion, and slowly stretch to form a thin, translucent sheet. If dough tears, the dough is not ready. Beat 1 minute more before testing again.) Grease a large bowl with oil. Turn out dough onto a heavily floured surface, and shape into a round. Place dough in bowl. Cover with plastic wrap, and let rise in a warm, draft-free place (75F/24C) for 2 1/2 hours, folding dough in bowl every 30 minutes. (To fold, use a floured hand to reach under one side of dough, and pull gently over center; repeat with opposite side of dough.) Place 2 (16x12") sheets of parchment paper on a work surface, and generously dust with flour. On a lightly floured surface, turn out dough, and shape into a 14x10 1/2" rectangle; dimple surface with fingertips. Using a bench scraper, cut dough in half lengthwise; transfer halves to prepared parchment sheets. Gently stretch each portion of dough into a 15 1/2x5" rectangle. Dimple surface again with fingertips. Cover with plastic wrap, and let rise for 1 hour. Preheat oven to 425F (220C). Line 2 baking sheets with parchment paper. Quickly turn out each portion of dough onto a prepared pan. Bake until golden and an instant-read thermometer inserted in center registers 205F (96C), 12 to 15 minutes. Let cool completely on wire racks. Note: If you do not have white whole wheat flour on hand, the same amount of bread flour or regular whole wheat flour can be used instead. S(Internet address): https://redstaryeast.com/recipes/dried-herb-ciabatta/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 2g Fat (14.0% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 354mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2020 - 1217 --------------- MESSAGE bread-bakers.v122.n012.5 --------------- Date: Wed, 06 Apr 2022 15:40:08 -0700 From: Reggie Dwork Subject: Crusty Cloche Bread * Exported from MasterCook * Bread, Crusty Cloche Recipe By : King Arthur Baking Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water -- lukewarm, (283g) 2 teaspoons instant yeast 1 tablespoon Pizza Dough Flavor 1 1/4 teaspoons salt 2 tablespoons olive oil -- (25g) 3 cups All-Purpose Flour -- Unbleached, (361g) 1/2 cup Hi-Maize Natural Fiber -- Note: *, (67g) This high-rising, chewy bread takes full advantage of a covered cloche stoneware baker. Note: *Substitute 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour for the 1/2 cup Hi-maize, if desired. PREP: 15 mins BAKE: 35 to 40 mins TOTAL: 2:25 YIELD: 1 large loaf Mix and knead everything together to make a smooth, slightly sticky dough. Cover the dough, and let it rise for 1 to 1 1/2 hours, until almost doubled. Gently deflate the dough, shape it into a ball, place in a cloche baker, and cover with the lid. Let the dough rise for 30 to 45 minutes, until it's almost doubled in size. Slash the top of the loaf several times, cover with the lid, and place the cloche in a cold oven. Set the oven temperature to 400F; bake the bread for 35 minutes, covered. Remove the lid, and bake the bread until it's golden brown, another 5 to 10 minutes. Take it out of the oven, and transfer the bread to a rack to cool. S(Internet address): https://www.kingarthurbaking.com/recipes/crusty-cloche-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 2g Fat (14.3% calories from fat); 3g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2020 - 1121 --------------- MESSAGE bread-bakers.v122.n012.6 --------------- Date: Wed, 06 Apr 2022 15:40:23 -0700 From: Reggie Dwork Subject: Cracked Wheat Bread 2 * Exported from MasterCook * Bread, Cracked Wheat 2 Recipe By : Red Star Yeast Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Grains Hand Made Low Fat Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf (2 lb) -- Med Loaf (1 1/2 lb) 1 3/4 cups water -- (1 1/4C plus 1 Tbsp) 1 cup cracked wheat -- (3/4C) 2 Tbsp vegetable oil -- plus (2 Tbsp) 2 tsp vegetable oil 4 cups bread flour -- (3C) 2 tsp salt -- (1 1/2 tsp) 2 Tbsp sugar -- plus 2 tsp sugar -- (2 Tbsp) 1 Tbsp Active Dry Yeast -- (2 1/4 tsp) The nutritional buzz word for better health is fiber. Besides adding flavor and texture to bread, cracked wheat also adds incredible nutritional value. Yield: One loaf Prepare cracked wheat: Bring water to a boil. Place cracked wheat in small mixing bowl and pour water over it; stir. Before using, cool to 80F for bread machine and food processor methods OR 120 - 130F for mixer methods. Bread Machine Method: Have cracked wheat mixture at 80F and all others at room temperature. Place the cracked wheat mixture in the pan first, then add remaining ingredients to pan in the order listed. Select basic cycle and medium/ normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information. Mixer Methods: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, and other dry ingredients (referred to as dry mixture). Hand-Held Mixer Method: Combine dry mixture with cracked wheat mixture and vegetable oil in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Stand Mixer Method: Combine dry mixture with cracked wheat mixture and vegetable oil in mixing bowl with paddle attachment; mix for 4 minutes on medium speed. Gradually add remaining bread flour and knead with dough hook(s) 5 to 7 minutes until smooth. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add with cracked wheat mixture and vegetable oil. Process until mixed. Continue processing, adding remaining bread flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9x5" loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool. Note: *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Cal 190, Fat 3g, Carb 35g, Sod 290mg, Fiber 2g, Pro 6g Question: So ... To use this recipe in a breadmaker, what order do I put the ingredients in? It says to pour the water over the cracked wheat, but these are ingredients 1 and 4, so how can I put them in the machine in the order written? Normally yeast goes in first in the machine to separate it from the salt, but in this order they go in together on top of the flour? I got it to work first time but I don't know if that was just luck. Response: I can see where the instructions are a bit confusing. Add the water/cracked wheat mixture first, then the remaining ingredients in order listed. A helpful tip: If you make a little well (with the handle of a spoon) in the flour for the yeast, it will stay separated from the salt. I'm glad to hear that the recipe worked well for you. Review: The bread is in the oven and looks like a keeper, *BUT* why aren't the ingredients in the order they're used? This is irritating and confusing, makes it easy to miss something. I had to copy/paste the recipe into word processing to correct it. So stars for the multiple recipe sizes and methods, but reduced stars for having to proof your page. Review: I have made all kinds of bread for years and this cracked wheat recipe is by far the best bread I've tasted. Thank you so much Review: By far the best cracked wheat bread I have ever tasted: texture, flavor & appearance. This recipe is a keeper. Thank you so much for a great website! The 'lessons' are a huge help for us novice bakers. S(Internet address): https://redstaryeast.com/recipes/cracked-wheat-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 3g Fat (14.4% calories from fat); 6g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1215 --------------- END bread-bakers.v122.n012 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved