Date: Tue, 20 Sep 2022 02:22:28 +0000 --------------- BEGIN bread-bakers.v122.n027 --------------- 01. All about flours (Michael Arnoldi) 02. Challah by Claire Saffitz (Reggie Dwork) 03. Cinnamon Babka by Claire Saffitz (Reggie Dwork) 04. Gluten Free Baked Oat Bars (Reggie Dwork) 05. Sweet Potato Biscuits (Reggie Dwork) 06. Anita's Italian Herb Bread Machine Bread (Reggie Dwork) 07. Country Oatmeal Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n027.1 --------------- Date: Sat, 17 Sep 2022 08:23:43 -0400 From: Michael Arnoldi Subject: All about flours FROM DR MARCOLA STORY AT-A-GLANCE If you have celiac disease, a gluten intolerance or have chosen to go gluten-free for other reasons, you will need to identify healthy alternative (non-wheat) flours. Avoid corn flour and soy flour, as they are often produced from genetically engineered crops. The eight alternative flours I recommend are: almond, amaranth, arrowroot, coconut, hemp, millet, sorghum and tapioca; you may also enjoy healthy "flours" produced from riced cauliflower and ground macadamia nuts. While 12 of the alternative flours are thought to be good for you based on the nutrients they contain, I discourage their use due to the presence of lectins, sugar-binding plant proteins that attach to your cell membranes, promoting weight gain and ill health. Some of the alternative flours you should avoid due to their lectin content are barley, buckwheat, chia, chickpea, lupin, oat, potato, quinoa, rice, rye, spelt and teff. If you are still baking primarily with whole wheat flour because you believe it is better for your health, you may not be aware of the many alternative flours that exist. While some are worth checking out, there are others that are best avoided altogether, such as corn flour and soy flour, which did not make the list as they are often produced from genetically engineered crops. Many of the 20 alternative flours highlighted below are gluten-free. If you have celiac disease, a gluten intolerance or have chosen to go gluten-free for other reasons, you are very likely familiar with some of them. Gluten, by the way, is a protein made of glutenin and gliadin molecules that forms an elastic bond in the presence of water, thereby holding bread and cakes together and giving them a spongier texture. Gluten is a concern because it interferes with your body's ability to break down and absorb nutrients from food. Gluten contributes to the formation of a glue-like, constipating lump in your gut that can interfere with proper digestion. Undigested gluten prompts your immune system to attack your villi, the fingerlike projections lining your small intestine, resulting in side effects such as abdominal pain, diarrhea, constipation or nausea. Gluten consumption can also predispose you to increased inflammation, nutrient malabsorption and deficiencies and other health problems. Six Healthy Alternative Flours The six flours shown directly below are, in my opinion, the healthiest of the 20 alternative flours addressed in this article. They are low in lectins and lower in the omega-6 fat linoleic acid (LA). Rice and coconut flour are two of the lowest in LA. Each is gluten- and wheat-free. Two of my personal favorites are almond and coconut flour. Again, you will need to experiment a bit to figure out which types of flours work best with your recipes. When in doubt, start with smaller amounts of each type of flour and adjust from there. Amaranth - Amaranth flour is a gluten-free, wheat-free flour produced by grinding the seeds of the amaranth plant into a fine powder. Not only does amaranth flour contain all nine essential amino acids, but it is also a good source of calcium, iron, magnesium and phosphorus. While technically not a grain, amaranth flour is grain-like and is described as having an earthy, nutty taste. Because it is a dense flour, you will achieve better results when blending amaranth with other flours. Start with 25% amaranth and adjust from there. It does best in pancakes and quick breads and can also be used to thicken roux, soups, stews and white sauces. Arrowroot - Derived from the root of the plant of the same name, arrowroot flour (also known as arrowroot starch) is a tasteless, odorless powder useful as a thickening agent. It is far superior to cornstarch, which is often genetically engineered. It also can be used as a breading for fish and meats or blended with other gluten-free/wheat-free flours to make baked goods. Arrowroot contains a good amount of B vitamins, iron and potassium, but no protein, which gives it superior thickening power. As such, it is often used in confections because it creates a perfectly clear gel that can stand up to acidic ingredients and freezing. Accordingly, it is often used to thicken fruit gels and fruit sauces, including cranberry sauce and sweet and sour sauce. Coconut - Coconut flour consists of the dried meat of fresh coconuts after they've been pressed to make coconut milk and most of the oil has been extracted. When used as a replacement for conventional flour, it adds a mild coconut flavor while imparting a rich texture and natural sweetness. Coconut flour is nutritious, in part, because it boasts the highest percentage (48%) of dietary fiber of any flour. It's also a good source of protein, while being very low in carbohydrates. And, it's naturally gluten- and wheat-free. You can turn standard baked goods into delicious gluten-free, low-carb paleo treats by replacing the wheat flour with coconut flour and adding eggs. On average, add one egg for every ounce of coconut flour used - this will help the ingredients hold together when baked. Also, because it is very dense, you will need to slightly increase the liquids in recipes involving coconut flour. As a general rule of thumb, you can replace one-fifth of the flour in a recipe with coconut flour without compromising the taste or texture of the finished product. For a delicious breakfast treat, check out my recipe for coconut flour almond meal pancakes. Hemp - Hemp flour (also known as hemp powder) is produced by milling and sifting hemp seeds after they are crushed to extract the oil. Hemp flour is gluten- and wheat-free and adds a mild, nutty flavor to baked goods. It is about 33% protein, making it a great source of amino acids. It is high in fiber, iron, magnesium and zinc. This dense flour does best when combined with other alternative flours for baking. Limiting hemp powder to 25% of your flour blend will ensure a lighter texture, especially when baking bread. Due to its oily nature, hemp powder will go rancid unless it is refrigerated. Millet - Millet is an ancient, drought-resistant grain - part of the grass family - grown widely in China, India and countries surrounding the Sahara Desert in western Africa. It has a protein structure similar to wheat, but is gluten- and wheat-free. It boasts a sweet, buttery, cornmeal-like flavor. Millet is a good source of B vitamins and offers a decent amount of copper, manganese, magnesium, potassium and zinc. That said, millet also contains goitrogens, dietary substances known to impair your thyroid and iodine metabolism. In countries in which millet is consumed as a staple, the development of goiter is common.11,12 As such, you'll want to moderate your intake. Sorghum - Sorghum flour, which is both gluten- and wheat-free, is ground from the grain of the same name. It is an important dietary staple for some 9 million people worldwide, and is used often in Africa and India to make porridge and flat, unleavened breads. The Ethiopian flatbread called injera and a particular type of Indian roti are both made with sorghum. Sorghum flour is a good source of antioxidants, B vitamins, fiber, iron phosphorus and protein. It has a mild, slightly sweet taste, which makes it a good addition to flour blends. It does not work well in cup-for-cup substitutions with regular flour. Two additional "flours" I want to bring to your attention are those derived from cauliflower and macadamia nuts. To me, "cauli-flour" is simply riced cauliflower that can be spiced up to make a tasty flatbread or pizza crust. You can rice cauliflower by placing pieces of raw, washed cauliflower in your food processor and blending it until it is reduced to tiny, rice-sized pieces. If you like cauliflower, check out these delicious recipes for nutritious golden cauliflower flatbread and cauliflower pizza crust. By using cauliflower instead of grain flours in these recipes, you replace starchy carbohydrates with whole-food nutrition and cut calories, while satisfying your craving for bread. Similar to almond flour, macadamia flour is produced by using your food processor to transform whole, raw macadamia nuts into a fine powder. Macadamia flour has a sweet, nutty taste and is a healthy gluten-free, low-carb option. Macadamia flour is lower in both carbs and protein than almond flour. For a new taste twist, you can substitute macadamia flour into recipes calling for almond flour, including the coconut-almond pancake recipe mentioned above. 12 Flours to Avoid if You Want to Minimize Harmful Lectins The 12 flours highlighted below are often touted as healthy alternatives to wheat, especially when it comes to gluten-free diets, whether it be celiac disease or simply a matter of personal preference. While some of these alternative flours are considered nutritious solely based on the amount of fiber, protein, vitamins and minerals they contain, their health benefits may be overshadowed by the presence of harmful plant lectins. Lectins are sugar-binding plant proteins that attach to your cell membranes and can be a hidden source of weight gain and ill health, even if you eat an otherwise healthy diet. Many lectins are proinflammatory, immunotoxic, neurotoxic and cytotoxic. Certain lectins may also increase blood viscosity, interfere with gene expression and disrupt endocrine function. Because the following flours are high in lectins, I recommend you use them sparingly or avoid them entirely, especially if you have an autoimmune disease. Barley - Barley flour is made from milled whole grain barley that's had its outer husk removed. This wheat-free flour contains some gluten and has a slightly sweet, nutty flavor. Barley flour is rich in fiber. Similar to oat flour (discussed later), it contains high amounts of soluble fiber composed of indigestible sugars called beta-glucans, which have been shown to lower your blood pressure. For best results, use barley flour in a blend with other flours, and limit it to about 25% of the overall mix. It can also be used to thicken or flavor soups or stews. Buckwheat - Despite its name, buckwheat (also known as kasha when its toasted) flour is not a form of wheat, but actually a relative of rhubarb. Because it is ground from seeds, buckwheat flour is both gluten- and grain-free. Due to its strong nutty taste, which can be overpowering and somewhat bitter, buckwheat flour should not stand alone in a recipe. Buckwheat, which is a good source of calcium, fiber and protein, is a very fine flour and can be used as a substitute for cornstarch in gluten-free bread recipes. Buckwheat is a low-glycemic carbohydrate offering better satiety than wheat bread, so you'll feel fuller longer. You can replace regular flour with buckwheat flour cup-for-cup. It is said to make excellent waffles and pancakes, including Russian blinis, as well as French buckwheat crepes. Chia - Chia flour is produced from ground chia seeds and is touted as a superfood because it is a source of concentrated energy and nutrition. Chia flour boasts a high calcium, fiber, omega-3 and protein content. When baking with chia flour, you will need to increase the amount if liquids and cooking time to achieve the best results. Chia flour is gluten- and wheat-free. Chickpea - Also known as garbanzo beanflour, chickpea flour possesses a distinctive, slightly nutty taste that does not do well on its own. When substituting it for conventional flours, use very small amounts in combination with other gluten- and wheat-free flours, otherwise its distinctive taste may dominate. Chickpea flour is high in fiber, folate, manganese and protein. Lupin - Lupin flour is derived from the "sweet lupin" legume that is in the same family as peanuts and soybeans. As such, th is gluten- and wheat-free flour is high in fiber and protein and low in fat. The major caution about lupin flour is the possibility it may be life-threatening if you have a peanut or soybean allergy. Similar to other gluten-free grains, lupin does best when included in a flour blend. Oat - Oat flour is made from ground oats, which can be concerning if you have celiac disease since oats are often contaminated with wheat. Even if you avoid wheat, you still need to contend with avenin, a protein in oats that is similar to gluten and therefore can have negative effects on celiac sufferers. Oat flour is often thought to be a healthy choice because it contains high amounts of soluble fiber comprised of indigestible sugars called beta-glucans, shown to lower your blood pressure. Oat flour is well suited for baking, but absorbs liquids, so plan to increase liquid ingredients when using it. Oat flour goes rancid quickly, so store it in your refrigerator or freezer, or make small batches using a food processor. Potato - Potato flour and potato starch, both of which are gluten- and wheat-free, are often confused. Potato flour possesses a very strong potato flavor, as well as the heaviness of potato. For these reasons, a little goes a long way in a recipe. It also has a short shelf life, so buy it only when you plan to use it. Potato starch, on the other hand, has a light potato flavor and a consistency similar to cornstarch or tapioca. It has a longer shelf life, is a good thickener and has a taste virtually undetectable in recipes. If you are a diabetic or prediabetic, potato starch is one of the digestive-resistant starches recommended for diabetics. Both the flour and the starch cannot stand alone in recipes, and will do better when blended with other gluten-free flours. Quinoa - Quinoa flour is produced from milled quinoa seeds. This ancient grain with a nutty flavor is both gluten- and wheat-free. It is recognized for its high amounts of lysine and isoleucine that enable it to be a complete protein source. It is one of the few plant foods containing all nine essential amino acids. As a whole grain or flour, quinoa is particularly rich in two flavonoids, kaempferol and quercetin, which have antioxidant properties. Quinoa flour tends to dry out baked goods when used in large amounts. For that reason, it is best to use only small amounts of this flour in sweets such as muffins and quick breads. Rice - Both brown and white rice flour are gluten- and wheat-free. Brown rice flour is the heavier, grainer of the two. While it has a higher nutritional content than its white cousin, brown rice flour can be a bit grainy and heavy in some recipes. Similar to potato and tapioca, brown rice flour is one of the digestive-resistant starches recommended if you are a diabetic or prediabetic. Brown rice flour has a slightly nutty flavor, whereas white rich flour is quite bland. Given that white rice flour is milled from polished white rice, it has very little nutritional value. Its strength is in the light texture it imparts, making it ideal in recipes such as dumplings and pizza crust. Keep in mind that rice contains chitin-binding lectins, which are similar to wheat lectin. Because chitins are long polymers of n-acetyl-glucosamine, the primary binding target of wheat lectin, wheat lectin and chitin-binding lectin are functionally identical. Given this reality, in my opinion, a grain-free diet often yields far superior health benefits as compared to a diet focused solely on eliminating wheat- and gluten-containing grains. Rye - Rye flour is a dark flour that possesses a distinctive flavor. It is wheat-free and has a low gluten content. Breads made with rye flour tend to be denser than those made with wheat. When milled, rye flour retains the germ, endosperm and bran, making it more nutritious than refined wheat flour. Rye flour is a good source of B vitamins, iron, magnesium, phosphorus and zinc, as well as fiber and protein. When used in baking, rye flour, due to its lower gluten content than wheat flour, is less elastic and therefore produces bread that is less airy. Rye dough also contains more free sugars than wheat, so it ferments faster.32 Spelt - Spelt flour results from the milling of an ancient grain of the same name. Spelt flour contains a low amount of gluten, but is not entirely gluten-free. It is a good source of B vitamins, manganese, magnesium, phosphorus and zinc, and rich in fiber and protein. Spelt tends to absorb more moisture than wheat flour, so you will want to reduce liquids by 25% when substituting it. When using spelt flour to make bread, take care to knead it lightly otherwise it will become dense. Spelt flour produces a bread similar in color to light rye, with a slightly sweet and nutty flavor. Some varieties of crackers and pretzels are made with spelt flour. Teff - Teff flour is made from milled teff, a tiny cereal grain originating from northern Africa. Teff flour is a primary ingredient in the spongy, slightly-sour flatbread called injera that is eaten daily in countries such as Eritrea and Ethiopia. It is both gluten- and wheat-free, with a mild, nutty flavor. Teff is an excellent source of amino acids, and is high in calcium, iron and protein. Much of its fiber is a type known as resistant starch, which has been linked to health benefits such as improved blood sugar and weight management. Final Thoughts About Alternative Flours Using alternative flours will require patience and can be quite a challenge. If you are living a gluten-free lifestyle - either due to celiac disease, a gluten or wheat intolerance or simply as a matter of personal preference - you will need to do some experimenting to achieve your desired outcomes. The struggles and rewards of gluten-free baking come in blending several flours, adding eggs and adjusting liquids. The biggest adjustment, however, will be in your expectations for the finished product. No matter how many techniques and tricks you use, it is virtually impossible to replicate the elasticity of gluten in most baked goods, particularly in yeast breads. In time, however, you'll acquire a taste for denser, flatter treats made with one or more of the healthy alternative flours. As you make a conscious choice to eat less wheat-containing foods, or perhaps to avoid wheat altogether, mainly because it is an inflammatory food, you'll be happier and healthier. I would say the same for the alternative flours containing lectins - it's better to avoid them or moderate your use. Mike Arnoldi Sent with iPhone 13 Pro Max --------------- MESSAGE bread-bakers.v122.n027.2 --------------- Date: Mon, 19 Sep 2022 18:52:55 -0700 From: Reggie Dwork Subject: Challah by Claire Saffitz * Exported from MasterCook * Bread, Challah (Claire Saffitz) Recipe By :Claire Saffitz Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Preferment: 1 teaspoon active dry yeast 169 grams bread flour -- (1 1/4C) Dough: 72 grams golden raisins -- (1/2C), optional 113 grams honey -- (1/3C) 75 grams extra-virgin olive oil -- (1/3C) 1 large egg yolk -- room temp 2 large eggs -- room temp 405 grams bread flour -- (3C) 11 grams kosher salt -- (1T Diamond Crystal or 1 1/2tsp Morton) Egg wash: 1 large egg -- beaten poppy or sesame seeds -- for sprinkling, optional This challah recipe is ideal for first-time bread bakers, as it contains several checks and tests to indicate exactly when you're ready to move on to the next step, minimizing the potential for failure. The biggest risk factor is underproofing, especially in a cool environment (the dough is temperature-sensitive), so for a light, silky loaf, make sure you give it sufficient time. If your oven has a proof setting, you can use it to speed up the process considerably. This dough can also be used to make a babka. Video: https://www.youtube.com/watch?v=1FcR1PDzC94 Make the preferment: In a medium bowl, combine the yeast and 1/4 cup/57 grams warm tap water (100F to 110F), and whisk until the yeast is dissolved. Add another 1/2 cup/113 grams room temperature water and the bread flour, and stir with a flexible spatula or bowl scraper until you have a smooth, pasty mixture with no dry spots. It should look like a thick batter. Scrape the mixture into the center of the bowl and cover tightly. Let the preferment sit at room temperature until it's nearly tripled in size, extremely bubbly across the surface, and jiggles on the verge of collapsing when the bowl is shaken, 1 to 2 hours (depending on the ambient temperature). If making a raisin-studded challah, while the preferment is getting bubbly, place the raisins in a medium bowl and cover with boiling water. Cover the bowl and let the raisins soak until they're plumped and softened, 15 to 20 minutes. Drain the raisins, pat them dry, and set aside. Mix the dough: In a medium bowl, whisk together the honey, olive oil, the yolk and 2 of the eggs until smooth, then add to the bowl with the preferment. Add the bread flour and salt. Use a flexible spatula or bowl scraper to stir the mixture, making sure to scrape the sides and bottom of the bowl to incorporate the preferment, until a shaggy dough comes together. Knead the dough: Generously flour the work surface, then scrape the dough and any floury bits out of the bowl and onto the surface (reserve the bowl). Generously flour the dough. Use the heel of your hands to knead the dough, adding flour as needed if the dough is sticking to your hands or the surface, until the dough is very smooth, elastic and slightly tacky, 10 to 15 minutes. (You can also combine everything in a stand mixer and mix on low speed with the dough hook for 8 to 10 minutes, adding more flour as needed until the dough pulls away from the sides of the bowl.) Test the dough: Pinch off a golf ball-size piece and flatten it with your fingertips. Stretch the dough outward in all directions gently and slowly: You should be able to form a sheet of dough that's thin enough to allow light to pass through without tearing. If the dough tears, continue kneading. For a raisin-studded challah, use your hands to flatten the dough into a 1-inch-thick slab (the shape doesn't matter) and scatter the drained raisins over the dough. Roll up the dough and gather it back into a ball, then knead until the raisins are distributed throughout. Let the dough rise: Gather the dough into a smooth ball, dust lightly with flour and place back in the reserved bowl. Cover and let the dough sit in a warm spot until it's doubled in size, 1 to 2 hours (depending on the ambient temperature). Divide the dough: Punch down the dough inside the bowl to expel the gasses that built up during the first rise, then scrape the dough out onto a clean work surface. For a braided loaf, use a bench scraper or knife to divide the dough into 6 equal pieces. (You can eyeball it, or weigh the pieces for accuracy — each piece should weigh 180 to 190 grams.) For a round loaf, divide the dough in half. Braid or twist the dough: For a braid, roll each of the 6 pieces into snakes measuring about 18 inches long and slightly tapered at the ends. Dust the strands in flour to coat them lightly, then line them up so they're side by side. Pinch together the ends of the strands to connect them at the top. Take the strand on the far right and cross it over the other strands, so it's all the way on the far left side, placing it perpendicular to the other strands. Then, take the strand that was originally on the far left, and is now second from the left, and bring it all the way to the far right, also placing it perpendicularly. Fan out the remaining strands so there's a generous space in the center. Take the strand on the far left and bring it to the center, but group it with the strands on the right. Next, bring the strand that's second from the right and cross it over to the far left, also placing it perpendicular. Then, fan out the strands again, leaving a space in the center, and bring the strand on the far right to the center, grouping it with the strands on the left. Bring the strand second from the left to the far right and cross it over to the far left. Then, repeat this process until you've braided the entire length of the strands, tugging gently on the strands as you work to create tension in the braid. Pinch the ends of the braids and tuck them underneath the loaf, then transfer to a parchment-lined sheet pan. Make sure you have a couple of inches of clearance on either side of the braid so it can expand. Alternatively, for a round, roll the two pieces of dough into long snakes measuring about 28 inches long, making sure to taper the snakes at one end. Dust the strands in flour to coat them lightly, then line them up so they're side by side with the tapered ends aligned. Twist the two strands together, then start at the tapered end and roll up the twist into a tight coil, wrapping the fatter end around and tucking the end underneath the coil. Transfer the coil to a parchment-lined sheet pan. Egg wash and proof the dough: Beat the remaining egg in a small bowl until it's streak-free. Brush the loaf with the egg, then loosely cover the dough with some lightly oiled plastic wrap on a sheet pan, and let it rise at room temperature until it's doubled in size, extremely puffy, and springs back but holds a slight indentation when poked gently with a wet finger, another 1 1/2 to 2 hours (but possibly longer, depending on ambient temperature). The dough is easy to underproof, so, if you're unsure, err on the side of overproofing. (The round loaf will also take longer to proof.) Alternatively, before proofing, you can refrigerate the dough overnight, but omit the egg wash and make sure it's covered (plastic should cover it loosely but be sealed around the pan so the dough doesn't dry out). Heat the oven: Arrange a rack in the center of the oven and heat it to 350F. Bake: Uncover the challah and brush with another layer of egg wash. Sprinkle the loaf with poppy or sesame seeds (if using) and bake until the loaf is shiny and burnished, an instant-read thermometer registers 190F when inserted into the center, and it sounds hollow when tapped on the bottom, 35 to 40 minutes. Let the challah cool completely on the baking sheet. Tip: The challah, stored in a paper bag at room temperature, will keep for 4 days. It benefits from toasting after the first day. S(Internet address): https://cooking.nytimes.com/recipes/1023460-challah-bread Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 6g Fat (26.2% calories from fat); 5g Protein; 32g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 243mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0918 --------------- MESSAGE bread-bakers.v122.n027.3 --------------- Date: Mon, 19 Sep 2022 18:54:40 -0700 From: Reggie Dwork Subject: Cinnamon Babka by Claire Saffitz * Exported from MasterCook * Babka, Cinnamon (Claire Saffitz) Recipe By :Claire Saffitz Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Preferment: 1 teaspoon active dry yeast 169 grams bread flour -- (1 1/4C) Dough: 72 grams golden raisins -- (1/2C), optional 113 grams honey -- (1/3C) 75 grams extra-virgin olive oil -- (1/3C) 1 large egg yolk -- room temp 2 large eggs -- room temp 405 grams bread flour -- (3C) 11 grams kosher salt -- (1T Diamond Crystal or 1 1/2tsp Morton) Filling: 56 grams olive oil -- (1/4C) 220 grams light brown sugar -- (1C) 96 grams almond flour -- (1C) 1 tablespoon ground cinnamon 1/2 teaspoon orange zest -- finely grated 2 grams kosher salt -- (1/2tsp Diamond Crystal or 1/4tsp Morton) all-purpose flour -- for rolling Egg wash: 1 large egg -- beaten This dairy-free babka, enriched with olive oil and flavored with a ribbon of almond flour, brown sugar and cinnamon, starts with a classic challah bread dough. In the oven, the oil and sugar mingle to create a chewy, caramelized coating. You can omit the almond flour to make this nut-free, but the cinnamon ribbon will not be as pronounced. Be sure to let the babkas proof fully before baking, which will ensure a light, supple texture. This recipe uses the same dough as the Challah. Video: https://www.youtube.com/watch?v=1FcR1PDzC94 Make the preferment: In a medium bowl, combine the yeast and 1/4 cup/57 grams warm tap water (100F to 110F), and whisk until the yeast is dissolved. Add another 1/2 cup/113 grams room temperature water and the bread flour, and stir with a flexible spatula or bowl scraper until you have a smooth, pasty mixture with no dry spots. It should look like a thick batter. Scrape the mixture into the center of the bowl and cover tightly. Let the preferment sit at room temperature until it's nearly tripled in size, extremely bubbly across the surface, and jiggles on the verge of collapsing when the bowl is shaken, 1 to 2 hours (depending on the ambient temperature). If making a raisin-studded challah, while the preferment is getting bubbly, place the raisins in a medium bowl and cover with boiling water. Cover the bowl and let the raisins soak until they're plumped and softened, 15 to 20 minutes. Drain the raisins, pat them dry, and set aside. Mix the dough: In a medium bowl, whisk together the honey, olive oil, the yolk and 2 of the eggs until smooth, then add to the bowl with the preferment. Add the bread flour and salt. Use a flexible spatula or bowl scraper to stir the mixture, making sure to scrape the sides and bottom of the bowl to incorporate the preferment, until a shaggy dough comes together. Knead the dough: Generously flour the work surface, then scrape the dough and any floury bits out of the bowl and onto the surface (reserve the bowl). Generously flour the dough. Use the heel of your hands to knead the dough, adding flour as needed if the dough is sticking to your hands or the surface, until the dough is very smooth, elastic and slightly tacky, 10 to 15 minutes. (You can also combine everything in a stand mixer and mix on low speed with the dough hook for 8 to 10 minutes, adding more flour as needed until the dough pulls away from the sides of the bowl.) Let it sit in a warm spot until it's doubled in size, 1 to 2 hours. Meanwhile, prepare the pans and make the cinnamon mixture: Brush the bottoms and sides of 2 loaf pans with a thin layer of olive oil, then line the bottom and 2 longer sides with pieces of parchment paper, leaving an overhang on the sides. Brush the parchment with more oil, then set the pans aside. In a medium bowl, toss together the brown sugar, almond flour, cinnamon, orange zest and a generous pinch of salt until evenly combined, breaking up any lumps of brown sugar with your fingertips. Measure out 1/4 cup of the mixture and set aside for sprinkling over the tops of the babkas, then set the remaining mixture aside. Roll out and fill the dough: Scrape the dough out of the bowl and onto a lightly floured surface. Flatten it with the heel of your hand to expel the gas, then cut the dough in half (each piece will weigh about 570 grams). Place one half on a small rimmed baking sheet, cover and refrigerate while you roll out the other. Press and tug the piece of dough on the work surface into a flat, narrow rectangular shape. Then, roll the dough into a long, thin rectangle measuring about 24 inches long and 8 inches wide, dusting the top and underneath with just a bit of flour as needed to keep the dough gliding across the surface (don't use too much flour, as you want some friction between the surface and the dough). Brush off any excess flour, then drizzle the dough with 2 tablespoons of olive oil and brush the oil in an even layer all the way to the edges, leaving a clean 1/2-inch border on one of the longer sides. Sprinkle half of the cinnamon mixture, about 1 cup, (not including the 1/4 cup you set aside for the top) evenly across the surface and pat it gently into the dough. Form and chill the babkas: Starting at the longer side opposite the clean border, roll the dough into a tight, spiraled log. Pinch the dough together at the seam so it closes, then squeeze the log to lengthen and thin it out until it measures about 28 inches long. Use a knife to trim off just the irregular ends, then cut the log in half crosswise. Place one half over the other, crossing them in the middle, then twist the halves together. Transfer the twist to one of the prepared pans and flatten it gently so it fills out the bottom of the pan. Cover the pan with plastic wrap and transfer it to the refrigerator, then remove the second piece of dough from the refrigerator and repeat the rolling and forming process, using the remaining 2 tablespoons of olive oil and the remaining cinnamon mixture. Cover the second pan and refrigerate. Chill the babkas for at least 4 and up to 12 hours. Proof the babkas: Remove the babkas from the refrigerator and let them sit at room temperature until they're nearly triple their original size and they come up to about 3/4 of the pan, 3 to 4 hours. Heat the oven: Arrange an oven rack in the center position and heat the oven to 350F. Brush with egg and bake: Beat the egg in a small bowl until it's streak-free. Uncover the pans and brush the egg across the surfaces of the dough. Sprinkle the babkas with the reserved 1/4 cup of cinnamon mixture, dividing evenly. Bake the babkas side by side (but not touching) until they're deep golden brown, 40 to 45 minutes. Let them cool in the pans for 10 minutes, then run a paring knife down along the shorter sides of the pans to loosen them. Use the parchment paper to lift the babkas out of the pans and place on a wire rack. Let them cool completely. Tip: The babka, stored covered at room temperature, will keep for up to 4 days in plastic wrap but is best served on the first or second day. S(Internet address): https://cooking.nytimes.com/recipes/1023464-cinnamon-babka Yield: "2 babkas" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 7g Fat (29.1% calories from fat); 4g Protein; 33g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 217mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. NOTES : 2022 - 0918 --------------- MESSAGE bread-bakers.v122.n027.4 --------------- Date: Mon, 19 Sep 2022 18:56:48 -0700 From: Reggie Dwork Subject: Gluten Free Baked Oat Bars * Exported from MasterCook * Oat Bars, Baked Peanut Butter and Jam (Gluten Free) Recipe By :Lauren Toyota Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon golden flax meal 3 tablespoons water 2 cups rolled oats -- not quick cooking, gluten free 1 cup gluen-free all-purpose flour 1 cup coconut sugar 1/4 cup tapioca flour -- or arrowroot flour 1 tablespoon baking powder 1 teaspoon sea salt 1 cup peanut butter -- natural, smooth or crunchy 3/4 cup milk -- non-dairy 1 tablespoon vanilla extract 1/4 cup jam -- any flavor Preheat oven to 350F. Line an 8 x 8-inch baking pan with parchment paper by cutting two strips, each 8" wide and crossing them in the pan to create clean edges. Trim the excess overhang, if necessary. Combine the flax meal and water. Set aside to thicken, 5 to 10 minutes. In a large mixing bowl, combine the rolled oats, all-purpose flour, coconut sugar, tapioca flour, baking powder, and sea salt. In a large liquid measuring cup or other mixing bowl, combine the peanut butter, nondairy milk, and vanilla with the thickened flax meal mixture until smooth. Add this to the mixing bowl of dry ingredients and fold together until fully combined. Spread the mixture evenly into the baking pan all the way to the edges. Take a dough cutter or knife and light score or mark every 2 inches across in each direction, creating the indented lines for 16 square bars. Do not cut through the pan of oat bars at this stage. Dollop about 1/2 tsp of jam on top of each square and gently press it with the back of the spoon into the top of each bar. Bake for 25 minutes, until the edges are golden brown and the bars look soft and raised. Cool in the baking pan on a wire rack for 20 minutes before lifting out by the parchment paper edges and placing onto the wire rack. Slice bars where you made the scores. Cool completely before storing leftovers in the fridge. You can warm slightly in the microwave for 30 sec before eating. Consume within 7 days. Source: "Hot For Food All Day" S(Internet address): - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 9g Fat (50.8% calories from fat); 6g Protein; 14g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 292mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0919 --------------- MESSAGE bread-bakers.v122.n027.5 --------------- Date: Mon, 19 Sep 2022 18:57:20 -0700 From: Reggie Dwork Subject: Sweet Potato Biscuits * Exported from MasterCook * Biscuits, Sweet Potato 1 Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- 281g 1 tablespoon baking powder -- 15g 2 teaspoons kosher salt -- 6g 1 teaspoon instant yeast -- 2g 1/2 teaspoon baking powder -- 2.5g 6 tablespoons unsalted butter -- cold, cubed (84g) 1/4 cup chopped fresh sage -- 8g 1/2 cup buttermilk -- whole, cold 1/4 cup honey -- golden (85g) 1 cup sweet potato, mashed -- chilled melted butter -- for brushing Preheat oven to 425F (220C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt, yeast, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in sage. In a small bowl, whisk together buttermilk and honey. Quickly stir buttermilk mixture into flour mixture until combined (do not overmix). Stir in sweet potato. Turn out dough onto a lightly floured surface and knead very gently 5 or 6 times until dough comes together but is still slightly lumpy. If dough is too sticky, work in up to 1/4C (31g) more flour. Shape dough into a disk, and pat to 1" thickness. Using a 2" round cutter dipped in flour, cut dough, rerolling scraps as necessary. Place biscuits on prepared pan. Brush with melted butter. Bake until golden brown, 12 to 15 min, rotating pan halfway through baking. Source: "Bake from Scratch, Bread 2018 issue" S(Internet address): https://www.bakefromscratch.com/sweet-potato-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 8g Fat (28.3% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 645mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0312 --------------- MESSAGE bread-bakers.v122.n027.6 --------------- Date: Mon, 19 Sep 2022 18:58:09 -0700 From: Reggie Dwork Subject: Anita's Italian Herb Bread Machine Bread * Exported from MasterCook * Bread Machine Anita's Italian Herb Bread Recipe By :Rehberg & Conway Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf -- 1 Lb Loaf 1 1/2 tsp yeast -- (1 1/2 tsp) 4 tablespoons dry buttermilk -- (3 Tbsp) 3 C bread flour -- (2 C) 1 1/2 tsp salt -- (1 tsp) 1/2 tablespoon oil -- (1 Tbsp) 1 tablespoon sugar -- (2 tsp) 1/2 C Parmesan cheese -- grated, (1/3 C) 1/4 tsp dried basil -- (1/4 tsp) 1/4 tsp dried oregano -- (1/4 tsp) 1 1/8 c water -- (7/8 C) Light crust setting. Source: "Bread Machine Magic" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 2g Fat (13.2% calories from fat); 5g Protein; 21g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 257mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v122.n027.7 --------------- Date: Mon, 19 Sep 2022 18:58:59 -0700 From: Reggie Dwork Subject: Country Oatmeal Bread * Exported from MasterCook * Bread, Country Oatmeal Recipe By : Red Star Yeast Co. Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp. Active Dry Yeast -- (1/2oz, 14g) 3/4 cup water 3 Tbsp sugar 3 Tbsp melted butter -- or oil 2 cups milk 2 tsp salt 1 cup oats, rolled (raw) -- (quick) 3 cups bread flour 3 cups whole wheat flour 2 Tbsp oats, rolled (raw) -- (quick), for topping, optional A hearty, delicious bread recipe that is perfect served as toast or with your favorite sandwich fixings. Yield: 2 loaves In large bowl combine Active Dry Yeast, water (heated to 110-115F) and sugar; let stand 10 minutes. Stir in butter, milk (heated to 110-115F), salt, oats and all-purpose flour; beat until smooth. Mix in enough remaining whole wheat flour to make dough easy to handle. On lightly floured surface, turn out dough; knead until dough is smooth, elastic, about 10 minutes. Place dough in greased bowl. Cover; let rise in warm place until almost doubled in bulk, about 1 hour. Grease two 9x5x2" pans; set aside. Punch down dough and turn out on lightly floured surface. Cover and let rest 10 minutes. Shape into loaves. Place in prepared pans. Cover and let rise until doubled in bulk, about 45 minutes. Brush the loaf lightly with water and sprinkle with water and sprinkle oats over top. Preheat oven to 425F. Bake loaves 25 to 30 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to 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. Review: A great basic recipe! The mix of white and whole wheat flour keeps it from being too dense and "healthy" tasting, but it really is wholesome. I even used all purpose flour instead of bread flour, and it turned out just fine. I'd make this again. S(Internet address): https://redstaryeast.com/recipes/country-oatmeal-bread/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 2g Fat (16.2% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1215 --------------- END bread-bakers.v122.n027 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved