Date: Mon, 14 Nov 2022 05:53:27 +0000 --------------- BEGIN bread-bakers.v122.n033 --------------- 01. Barley Flatbread With Nigella And Sesame Seeds (Ken Vaughan) 02. Rosemary focaccia correction (Sue) 03. Bread Machine Onion Walnut Bread (Reggie Dwork) 04. Light-As-Air Seed Bread (Reggie Dwork) 05. Caramel Banana Walnut Muffins (Reggie Dwork) 06. Hearty Barley Muffins (Reggie Dwork) 07. Lemon Scones (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n033.1 --------------- Date: Sat, 05 Nov 2022 16:13:14 -0400 From: "Ken Vaughan" Subject: Barley Flatbread With Nigella And Sesame Seeds This recipe uses barley flour, a less common form of the barley grain. The author is in Arizona between Phoenix and Tucson. Haysen mills produces flours used by Barrio Breads -- the bakery in Tucson that won the top James Beard award for baking this year. Per notes -- I am using Alaska Barley Flour -- as that is what is sold here in Alaska. Good flat bread that freezes and toasts well. * Exported from MasterCook * Barley Flatbread With Nigella And Sesame Seeds Recipe By :Emma Zimmerman Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons instant dry yeast 1 tablespoon vegetable oil 1 teaspoon fine sea salt 1 1/2 tablespoons granulated sugar 120 ml Whole (full cream) Milk -- (4 1/2 oz/1/2 cup) 130 grams Bronze Barley Flour -- (4 1/2 oz/1 cup) 120 grams all-purpose (plain) flour -- (4 1/2 oz/1 cup) 1 tablespoon melted butter or olive oil -- for brushing 1/2 tablespoon nigella seeds 1/2 tablespoon sesame seeds Lightly oil a large mixing bowl and set aside. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, vegetable oil, salt, sugar, milk and 120 ml (4 fl oz/ 1/2 cup) water and mix on low speed. Add the flours and mix on medium speed until it forms a shaggy ball. Switch the mixer off and allow the dough to rest for 20-30 minutes. Turn out the dough onto a lightly floured work surface and knead for 4-6 minutes until smooth and elastic. Place the dough in the oiled bowl, cover and allow to proof for 1 hour, or until it has doubled in size. Divide the dough into four even pieces and roll each one into a long oval. Place on a baking sheet lined with parchment (baking) paper, cover loosely and rest at room temperature for 45 minutes. Preheat the oven to 260C (500F). Bake the breads for 2-3 minutes, then flip them over and bake for another 2-3 minutes until they are golden and slightly puffed. Remove from the oven, brush the tops with butter or olive oil and sprinkle with the nigella and sesame seeds. Enjoy warm. Description: "Makes 4 large flatbreads" Source: "The Millers Daughter Unusual Flours Heritage Grains Stories and Recipes from Hayden Flour Mills" Copyright: "Hayden Flour Mills" Yield: "4 Flatbreads" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 4g Fat (63.2% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium; 5g Total Sugars; 0mcg Vitamin D; 11mg Calcium; trace Iron; 5mg Potassium; 7mg Phosphorus. Exchanges: . NOTES : Authors Note: Oftentimes, artisanal flour is associated with one particular style of hearth bread - a well-risen, mounded rustic loaf, the Instagram sourdough shot, something straight out of a French boulangerie. While I love my classic European loaves, we can't neglect the wonderful world of flatbreads. This version draws on flavors and traditions from Persia, India and Tibet. The barley flour makes these flavorful enough to be eaten on their own, but my favorite pairing is with scrambled eggs for brunch. Kens Notes - I have Alaskan Mills Barley Flour available so used it. I seldom have full fat milk available so add a tablespoon of softened butter or neutral oil. Buttermilk and oil works too. Bread flour instead of all purpose flour provided easier gluten development and smoother edges on the flat bread. Leaving the seeds off provides a nice folding flat bread for sandwiches. Recipe doubles well. Round flat breads instead of long ovals also works well. Pretty foolproof bread product. --------------- MESSAGE bread-bakers.v122.n033.2 --------------- Date: Mon, 7 Nov 2022 14:48:20 -0500 (EST) From: Sue Subject: Rosemary focaccia correction I love rosemary focaccia and immediately scrolled down to the recipe. However the flour is missing! According to the link, it should be * 5 cups bread flour, plus more as needed Thank you for this wonderful bread-bakers list. I always enjoy reading it even though I can't make everything! Regards, Sue [[Note: fixed in the archive. Thanks, Sue]] --------------- MESSAGE bread-bakers.v122.n033.3 --------------- Date: Sun, 13 Nov 2022 21:27:11 -0800 From: Reggie Dwork Subject: Bread Machine Onion Walnut Bread * Exported from MasterCook * Bread Machine Onion Walnut Bread Recipe By :More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- lukewarm 3 cups bread flour -- white 2 tablespoons dry milk 1 tablespoon sugar 1 1/2 teaspoons salt 2 tablespoons walnut oil 1/3 cup 100% whole wheat cereal 2 1/2 tablespoons onions -- toasted dried 1 tablespoon dried parsley 1 1/4 cups walnuts -- coarsely chopped 2 1/2 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 8g Fat (39.5% calories from fat); 6g Protein; 21g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 205mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v122.n033.4 --------------- Date: Sun, 13 Nov 2022 21:27:41 -0800 From: Reggie Dwork Subject: Light-As-Air Seed Bread * Exported from MasterCook * Bread, Light-As-Air Seed Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bread Flour -- 240g 1 cup Semolina Flour -- 163g 1 1/8 cup lukewarm water -- 255g 1 tablespoon garlic oil -- or olive oil 1 1/4 teaspoons salt -- 8g 2 tablespoons nonfat dry milk -- 14g 1 1/2 teaspoons instant yeast seed mixture -- for topping This light-textured loaf with crunchy crust is perfect to serve with soup or stew. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the bread ingredients, mixing and kneading to make a smooth, slightly sticky dough. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap or your favorite reusable wrap, and set it aside to rise for 1 hour; it should just about double in bulk. Lightly grease the bottom part of a long covered stoneware baker, about 14 1/2" x 5". (For other pan options see "tips," below.) Sprinkle it with cornmeal or semolina. Transfer the dough to a lightly greased work surface, and form it into a smooth 13" log. Place the log in the pan, brush the top with water, and sprinkle with your favorite seeds. Cover the pan with its lid, and let the dough rise for 45 to 60 minutes. Check it occasionally to see where it's at; when ready to bake, it should have started to fill the pan side to side, and crowned about 1" over the rim. Just before putting the loaf into the oven, slash the top several times, if desired. Hold your knife at a 45 angle to the dough's surface, and slice quickly and decisively, about 1/2" deep. Place the pan in a cold oven, and set the oven temperature to 425F. Bake the bread for 30 minutes, remove the lid from the pan, and bake an additional 5 to 10 minutes, or until the bread is golden brown and its interior temperature measures 190F on a digital thermometer. Remove the bread from the pan, and allow it to cool on a rack. Store any leftovers, wrapped in plastic or your favorite reusable wrap, at room temperature. To bake in a standard 8.5" x 4.5" loaf pan, simply shape the dough into an 8" log, place it into the lightly-greased pan, and top it with seeds. Let the loaf rest for 45 to 60 minutes. Preheat the oven to 375F 20 minutes before you're ready to bake. Slash the loaf, if desired, then bake it for 30 to 35 minutes until golden brown and a digital thermometer inserted into the center of the loaf reads 190F. This loaf is a perfect candidate for garlic bread. Spread your topping on thick slices and bake in a preheated 400F oven for 5 minutes or until just becoming golden. S(Internet address): https://www.kingarthurbaking.com/recipes/light-as-air-seed-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 1g Fat (10.4% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 197mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat. NOTES : 2022 - 1113 --------------- MESSAGE bread-bakers.v122.n033.5 --------------- Date: Sun, 13 Nov 2022 21:28:11 -0800 From: Reggie Dwork Subject: Caramel Banana Walnut Muffins * Exported from MasterCook * Muffins, Caramel Banana Walnut Recipe By :Susan Reid, King Arthur Flour Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons butter -- room temperature, 113g 2/3 cup light brown sugar -- packed, 141g 1 cup mashed banana -- about 2 medium or 1 1/2 large bananas, 227g 1 large egg 1 teaspoon Vanilla Extract 1/3 cup milk -- 74g 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup All-Purpose Flour -- 120g 1 cup White Whole Wheat Flour -- 113g 3/4 cup caramel chips -- 128g 3/4 cup chopped walnuts -- toasted, 85g Rich caramel chips and nutty whole wheat team up in this handy muffin, a great breakfast treat or midday snack. Preheat the oven to 350F. Lightly grease a 12-cup muffin pan. Beat together the butter and sugar until smooth. Mix in the mashed banana, then the egg, vanilla, and milk. Scrape the bottom and sides of the bowl and beat briefly to recombine. Add the baking powder, baking soda, salt, and flours, stirring until smooth. Stir in the caramel chips and walnuts. Scoop the batter into the prepared muffin pan, mounding it slightly in the wells. (A muffin scoop is a handy tool here.) Bake the muffins for 20 to 23 minutes, until a toothpick or paring knife inserted into the center of one of the middle muffins in the pan comes out clean. Remove the muffins from the oven. Carefully tilt each one in its well, to prevent them from steaming as they cool. As soon as you can safely handle them, transfer the muffins to a rack to cool completely. Store leftover muffins, well wrapped, at room temperature for up to three days; freeze for longer storage. S(Internet address): https://www.kingarthurbaking.com/recipes/caramel-banana-walnut-muffins-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 15g Fat (41.1% calories from fat); 6g Protein; 42g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 335mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2022 - 1113 --------------- MESSAGE bread-bakers.v122.n033.6 --------------- Date: Sun, 13 Nov 2022 21:28:38 -0800 From: Reggie Dwork Subject: Hearty Barley Muffins * Exported from MasterCook * Muffins, Hearty Barley Recipe By :King Arthur Flour Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup boiling water 1/2 cup barley flakes -- 1 3/4oz 1/3 cup vegetable oil 1 large egg 1/2 cup brown sugar -- 3 3/4oz 1 cup buttermilk 1 teaspoon vanilla extract 1 cup barley flour -- 3oz 3/4 cup all-purpose flour -- 3 1/4oz 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 cup jammy bits -- 6oz, see note 1 cup chopped nuts -- 4oz, optional Jammy bits (King Arthur product) are sugar coated chewy very thick jam bits. You can find similar products online, or make your own: https://abatteredoldsuitcase.com/2021/08/28/jammy-bits/ In a medium bowl or measuring cup, pour the boiling water over the barley flakes. Set aside to cool to room temperature. Preheat the oven to 375F. Line a 12-cup muffin pan with paper, or lightly grease the muffin cups for a crustier muffin bottom. Combine the cooled soaked barley flakes with the oil, egg, brown sugar, buttermilk, and vanilla extract. Set aside. In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon. Pour the wet ingredients into the dry, and stir just until evenly moistened. Cover the batter loosely and allow it to rest for 10 minutes. Fold the jammy bits and nuts (if using) into the batter until evenly incorporated. Scoop the batter by heaping 1/4-cupfuls into the prepared muffin cups. Bake the muffins for 22 to 25 minutes, until a cake tester inserted into the center of one comes out clean. Remove the pan from the oven, allow the muffins to cool for 5 minutes, then turn them out onto a rack to cool completely. Source: "The Baker's Catalogue, Jan 2018" S(Internet address): - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 264 Calories; 14g Fat (45.7% calories from fat); 6g Protein; 31g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 1113 --------------- MESSAGE bread-bakers.v122.n033.7 --------------- Date: Sun, 13 Nov 2022 21:29:06 -0800 From: Reggie Dwork Subject: Lemon Scones * Exported from MasterCook * Scones, Lemon Recipe By :Susan Reid, King Arthur Flour Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 2 cups All-Purpose Flour -- (240g) 1/2 teaspoon salt 1/3 cup granulated sugar -- (66g) 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons King Arthur Lemon Juice Powder -- (18g), see note 6 tablespoons butter -- cold, (85g), cut into pieces 2 large eggs 1/3 cup yogurt -- (74g), plain or lemon 1/2 teaspoon Vanilla Extract 1/8 teaspoon lemon oil -- to 1/4tsp, to taste, see note Glaze: 1/2 cup confectioners' sugar -- (57g) 2 teaspoons King Arthur Lemon Juice Powder -- (6g), see note 2 tablespoons heavy cream -- to 3T, (28g to 43g) Note: Don't have lemon juice powder? In the dough, add 2T freshly squeezed lemon juice to the wet dough ingredients and reduce the yogurt to 1/4C (57g) and in the glaze, add 1T lemon juice and reduce the cream by 1T. Note: You can substitute 1tsp lemon zest for the lemon oil. Preheat the oven to 375F. Grease the wells of a mini scone pan. Alternatively, lightly grease a baking sheet, or line it with parchment. To make the dough: In a medium bowl, whisk together the dry ingredients. Using your fingertips or a pastry blender, work the cold butter into the dry ingredients until the mixture looks like coarse meal. In a separate small bowl, whisk together the eggs, yogurt, vanilla extract, and lemon oil. Add to the dry ingredients, mixing just until combined. To make mini scones: Divide the dough evenly among the wells of the pan, using about 3 tablespoons in each. Smooth the tops with wet fingers. To make full-size scones: On a lightly floured work surface, pat the dough into a 4" x 10" rectangle about 1" thick. Cut the rectangle into four 4" x 2 1/2" rectangles, then cut each of those rectangles in half diagonally to make eight triangular scones. Place the scones on the prepared baking sheet, leaving 1/2" between them. To bake: Bake the scones for 18 to 20 minutes or until lightly browned. Remove them from the oven. If you've used a mini-scone pan, let the scones cool in the pan for 15 minutes before using a thin-bladed spatula to transfer them to a rack to finish cooling. If you've baked full-size scones, let them cool right on the pan. To make the glaze: In a small bowl, whisk together all the ingredients until smooth. Drizzle over the cooled scones. Storage information: Store any leftover scones, well wrapped, at room temperature for up to three days; freeze for longer storage. S(Internet address): https://www.kingarthurbaking.com/recipes/lemon-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 6g Fat (36.8% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 1113 --------------- END bread-bakers.v122.n033 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved