Date: Mon, 29 Jan 2024 06:12:56 +0000 --------------- BEGIN bread-bakers.v124.n001 --------------- 01. We're back! (Reggie Dwork) 02. Fried Dough (Reggie Dwork) 03. One Hour Bread (Reggie Dwork) 04. Cinnamon Raisin Bread (Reggie Dwork) 05. Pumpkin Honey Beer Bread (Reggie Dwork) 06. Dutch Oven Raisin Walnut Bread (Reggie Dwork) 07. Buttermilk Biscones (Reggie Dwork) 08. Bread Machine Pepper Corn Bread (Reggie Dwork) 09. Heart of Winter Loaf (Reggie Dwork) 10. Honey-Beer Miche (Reggie Dwork) 11. Jewish Rye Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v124.n001.1 --------------- Date: Sun, 28 Jan 2024 22:02:32 -0800 From: Reggie Dwork Subject: We're back! It's been a long time, but bread-bakers is back. Reggie & Jeff --------------- MESSAGE bread-bakers.v124.n001.2 --------------- Date: Sun, 28 Jan 2024 21:07:22 -0800 From: Reggie Dwork Subject: Fried Dough * Exported from MasterCook * Fried Dough Recipe By :Lisa Lotts Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water -- about 110F 1 tablespoon vegetable shortening -- about the size of an egg 1 tablespoon salt 1 tablespoon sugar 1 package instant yeast 4 1/2 cups all-purpose flour -- or more if needed This fried dough recipe comes from my grandmother, and it makes fried yeast bread that is crispy on the outside with a soft, yeasty interior. Any leftover dough can be formed into rolls for an evening meal. Grandma used Crisco shortening Add the yeast to a large bowl and stir in the water. Let the yeast dissolve and bloom for a few minutes. Add the shortening and swish and break it apart in the water with your fingers. Stir in the sugar and salt until dissolved. Add flour a little at a time, kneading with your hands until the dough is smooth and elastic. Form the dough into a ball. Lightly grease or oil a large bowl with vegetable shortening and place the dough in the bowl. Flip the dough once or twice so it gets a light coating of grease (this prevents it from forming a "skin". Cover the dough with a clean dish towel and place in a draft free area to rise. (I usually stick it in a cold oven). Let the dough rise for 2 hours or overnight. Place a wide, deep cast iron skillet or dutch oven over medium high heat and add about 2 inches of vegetable oil or Crisco. Heat the oil to about 350F-375F. Carefully place the dough into the hot grease. This is your tester­ and it will determine if your oil is hot enough. If the oil rapidly bubbles around the dough it should be the right temperature. Pinch off a dime-sized piece of dough and stretch it, so that it's very thin (about 1/4"). Cook the tester for about 1-2 minutes until golden on the bottom, then flip it and cook an additional minute. The bread should be crisp and golden. You can eat this piece to determine if the oil should be hotter or if it's just right. Line a sheet pan with several layers of paper towels and set near the pan of oil. Pinch off a golf ball sized piece of dough and flatten it to a disc in your hands. Hold the edges of the dough and work it in a circle to stretch and enlarge the circle until it's about 3" to 4" in diameter. Carefully place the puffs into the oil (away from you to prevent splashes and burns). Fry for 1 to 2 minutes until golden, flip over and continue to cook for another minute or so until the puffs are crispy and golden. Depending on the size of your pan, you can make 3-4 at a time. You can keep them in a warm oven and serve all at once, but they're really best served immediately. Transfer the fried dough to the paper towel-lined sheet pan, continue to fry in batches, and keep the fry bread warm in a low oven until you're ready to serve — or if you're like my family… keep making them as they're being snatched off the tray. If you have leftover yeast dough, you can make dinner rolls. Lightly grease a pie plate with shortening. Roll the dough into balls and cover with a dish towel. Set in a draft free place to rise again. Bake in a preheated 350° oven for 25-30 minutes. S(Internet address): https://www.garlicandzest.com/grandmothers-puffs-southern-fry-bread-yeast - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 2g Fat (7.6% calories from fat); 7g Protein; 55g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 803mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0128 --------------- MESSAGE bread-bakers.v124.n001.3 --------------- Date: Sun, 28 Jan 2024 21:17:18 -0800 From: Reggie Dwork Subject: One Hour Bread * Exported from MasterCook * Bread, One Hour Recipe By :Cooking Classy Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups bread flour -- (780g), (I recommend using King Arthur), then more as needed 3 1/2 Tbsp granulated sugar 2 tsp salt 1 1/2 Tbsp rapid rise yeast 1 1/2 cups water 2/3 cup milk 3 Tbsp butter -- diced into 1 Tbsp pieces 2 tsp lemon juice The easiest white bread recipe! Lately I make it more than any other bread or roll recipe, it's so fast and so delicious! Plus, I love to save the second loaf for French toast the next day. Prep: 15 minutes Cook: 25 minutes Total: 1 hour Makes: 2 small loaves Can be made with bread machine also Meanwhile preheat oven to 375F. In a bowl or in a large liquid measuring cup combine water, milk and butter. Heat in microwave until it reaches 120 - 130F on an instant read thermometer, about 1 - 2 minutes (it's okay if butter doesn't fully melt). Meanwhile add 5 1/2 cups flour, sugar, salt and yeast to the bowl of an electric stand mixer fitted with the paddle attachment. Mix for about 10 seconds to blend. Pour warmed water mixture into flour mixture then pour in lemon juice. Mix on a fairly low speed for 1 minute. Scrape dough from paddle and switch to hook attachment, scrape sides of bowl. Set to a fairly low speed and let knead 4 minutes, while adding a little more flour if needed until dough consistency isn't sticky (it can stick to the bottom of bowl but shouldn't stick to the sides). Meanwhile spray two 8 by 4" or 8 1/2 by 4 1/2" loaf pans with non-stick cooking spray. Divide dough into two equal portions, and shape into logs each 8" long. Transfer to prepared loaf pans. Cover loaves with a large container such as a cake carrier or spray a sheet of plastic wrap with non-stick cooking spray and drape over loaf pans. Let rise until doubled in volume, about 25 minutes. Bake in preheated oven until golden brown on top and hollow when tapped, about 22 - 25 minutes. Invert loaves onto wire racks to cool. Review response: How can I make this a wheat bread? If you did 100% whole wheat you'd definitely want to add in some vital wheat gluten (probably 2 Tbsp in place of 2 Tbsp flour), or you could just try replacing half of the white flour with half wheat flour. Also, the wheat bread will probably need to rise a bit longer. Store loaves in an airtight container once they are almost finished cooling. S(Internet address): https://www.cookingclassy.com/one-hour-bread/ Yield: "2 small loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 3g Fat (14.5% calories from fat); 6g Protein; 37g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 295mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : And after baking brush the tops with a little butter if you'd prefer. I love to save the second loaf for French toast the next day. NOTES : 2018 - 0726 --------------- MESSAGE bread-bakers.v124.n001.4 --------------- Date: Sun, 28 Jan 2024 21:38:27 -0800 From: Reggie Dwork Subject: Cinnamon Raisin Bread * Exported from MasterCook * Bread, Cinnamon Raisin Recipe By : King Arthur Baking Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 3/4 cup lukewarm milk -- (170g) 2 tablespoons butter -- softened, (28g) 1/2 cup raisins -- (85g), Note 1: 1/2 cup old-fashioned rolled oats -- (45g) 1/4 cup light brown sugar -- or dark brown sugar, packed, (50g) 1 1/4 teaspoons salt -- (8g) 1 teaspoon cinnamon 2 1/2 teaspoons instant yeast 1/4 lukewarm water -- Note 2 3 cups All-Purpose Flour -- Unbleached, (360g) Topping: cinnamon sugar Unlike most cinnamon raisin loaves, this one includes ground cinnamon right in the dough, rather than simply added as swirled filling. The result? A deep-gold, aromatic loaf studded with raisins, perfect for toasting. PREP: 15 mins BAKE: 40 to 45 mins TOTAL: 3 hrs 55 mins Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix and knead - by hand, mixer, or bread machine set on the dough cycle - to make a smooth, soft dough. Note 1: raisins or chopped dates, dried cranberries, or your favorite dried fruit, (85g) Note 2 Water: Use the smaller amount in summer, or under humid conditions; the larger amount in winter, or when it's dry out. 1/4 to 1/3 cup (57g to 74g) Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk. Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1/2" over the rim of the pan, about 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350F. Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon sugar, for extra flavor. Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190F. If the bread appears to be browning too quickly, tent it with aluminum foil about 10 to 15 minutes before it's done baking. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Once it's completely cool, wrap well, and store at room temperature for up to 5 days. Freeze for longer storage. Review: Pandemic baking; After reading the reviews I didn't know what to expect. I weighed out my ingredients, didn't change the recipe, I used SAF Gold yeast. I mixed it in my bread machine on the dough setting. Half way through the kneading cycle I took the dough out and worked the raisins in since my bread machine doesn't have an "add in" feature on thRead more about review stating Moist, delicious and perfecte dough setting. Put it back in the machine let it finish kneading and unplugged the machine. I let it rise in the bread machine, turned it out, threw it in an 8x4 pan. After it rose, I brushed it with milk, sprinkled it with cinnamon sugar mix (1/2 cup sugar, 1 Table. quality cinnamon). Shoved it in a 350 degree oven, 40 minutes later and 190 degrees, I took it out, we sliced it up and ate half of it before it was done cooling. It was GOOD! Will make this again. Review: Pleasant hearty bread, mild flavor. I found that KA AP flour was the essential key to success. 1 cup of dried cranberries not soaked, the lesser amount of water worked best for me. The rise times were about half here in central TX, 75 degree day. The first rise was not much, the second rise faster and I baked when it passed the finger poke test anRead more about review stating Cinnamon Raisin Breadd had crested the center of the pan. I used a 9x5" metal bread pan. Very nice with butter, will be wonderful toasted for breakfast. 4 stars because it took me two tries to make a good loaf; the first with store brand flour was very heavy. Review: Very first time baking in the Lodge Cast Iron beautiful cast iron loaf pan and first time, ever, baking homemade Braided Cinnamon-Raisin-Walnut Bread. Recipe from King Arthur Flour website. The only change I made was to add 15 grams Kirkland walnuts. Baked at 350 F. for 37 minutes until internal temperature was 192. ForRead more about review stating This recipe is ab absolute WINNER, baked perfectly and was not dry at all. improved success with this recipe, weigh all ingredients in grams. Review: Like many people, I've been baking during the pandemic. I was always a little reticent to bake bread because of the kneading part. I don't own a stand mixer or bread machine. After reading all of the reviews, I decided to try this recipe with a few tweaks. I used oat milk instead of cow milk. I swapped the oats for the same amount of grams in flaxRead more about review stating A fabulous loaf of raisin bread! meal and almond flour. I added about 30 grams more raisins and I doubled the cinnamon and brown sugar. I brushed the top with oat milk and sprinkled cinnamon sugar on top. I weighed all of the dry ingredients except for the cinnamon. Weighing is key. The result was fantastic!! I don't think I will ever buy a loaf of cinnamon raisin bread again. Great recipe KAF S(Internet address): https://www.kingarthurbaking.com/recipes/cinnamon-raisin-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 2g Fat (14.6% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 189mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0415 --------------- MESSAGE bread-bakers.v124.n001.5 --------------- Date: Sun, 28 Jan 2024 21:41:24 -0800 From: Reggie Dwork Subject: Pumpkin Honey Beer Bread * Exported from MasterCook * Bread, Pumpkin Honey Beer Recipe By :Pam Lolley Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 cup canola oil 2/3 cup beer -- at room temperature 1/4 cup honey 4 large eggs 15 oz. pumpkin 3 1/2 cups all-purpose flour 2 teaspoons table salt 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon pumpkin pie spice Shortening Mix the batter only until the dry ingredients disappear. (Lumps are normal.) Overmixing causes tough or misshapen loaves. Hands-on: 15 Mins Total: 1:50 Makes: 2 loaves Preheat oven to 350F. Beat first 4 ingredients at medium speed with a heavy-duty electric stand mixer until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin, and beat at low speed just until blended. Whisk together flour and next 4 ingredients in a medium bowl until well blended. Add flour mixture to pumpkin mixture, and beat at low speed just until blended. Divide batter between 2 greased (with shortening) and floured 9- x 5" loaf pans. Bake at 350F for 55 minutes to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning if necessary. Cool bread in pans on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing. Mini Loaves of Pumpkin-Honey-Beer Bread: Prepare recipe as directed, spooning batter into 6 lightly greased (with cooking spray) 5 3/4- x 3 1/4" disposable aluminum loaf pans. Decrease bake time to 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Hands-on 15 min.; Total 1 hour, 30 min. Makes 6 loaves. Notes: We tested with Back Forty Truck Stop Honey Brown Ale. Review: I made this recipe for pumpkin bread yesterday and I do believe this is the best pumpkin bread recipe I've ever tried. I used a local blackberry honey, my own chicken eggs and Mirror Pond Pale Ale by Deschutes Brewery. I was very careful not to over mix like directions suggested. It's also a good way to use your own pumpkin. Review: Made the recipe just as listed, and it's moist and delicious. Used Trader Joe's canned pumpkin, and Dundee Honey Brown Lager. Everyone loved it as a not-too-sweet snack. It took a little longer than the suggested time to cook in my oven. Next time I may try adding pecans or dried cranberries, Review: I have made this recipe time and time again, and it always turns out wonderfully. I use 2 cups (16oz) pumpkin because that is what my pie recipe calls for and thus is how I freeze my own pumpkin and it is great. I most recently made muffins with the recipe; reduce baking time to 25 minutes and go from there.If you don't use paper/foil liners, be sure to grease and flour well or they will stick to the pans. S(Internet address): https://www.myrecipes.com/recipe/pumpkin-honey-beer-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 363 Calories; 15g Fat (37.4% calories from fat); 5g Protein; 53g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 498mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 2 Other Carbohydrates. NOTES : 2020 - 0201 --------------- MESSAGE bread-bakers.v124.n001.6 --------------- Date: Sun, 28 Jan 2024 21:46:30 -0800 From: Reggie Dwork Subject: Dutch Oven Raisin Walnut Bread * Exported from MasterCook * Bread, Dutch Oven Raisin Walnut Recipe By : Catherine Ward Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour -- (to 7C), (125 g per cup) 1/4 cup sugar 2 teaspoons active dry yeast 2 teaspoons ground cinnamon 2 teaspoons salt 1 cup raisins 1 cup walnuts -- chopped 3 cups water -- cool, (70 to 75F) On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. Prep: 15 min. + rising Bake: 50 min. + cooling Makes: 1 loaf In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7 to 8 hours. Preheat oven to 450F; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment. Using a sharp knife, make a slash (1/4" deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20 to 30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack. Test Kitchen tips: This is a soft, gentle dough that should be baked immediately after shaping. Working quickly and reheating the Dutch oven prior to shaping are the keys to success. Cal 130, Fat 3g, Carb 24g, Sod 149mg, Fiber1g, Pro 3g Review: This comes out so good. Makes a very large loaf. I used cranberries but raisins would be great S(Internet address): https://www.tasteofhome.com/recipes/dutch-oven-raisin-walnut-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 2g Fat (16.9% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0412 --------------- MESSAGE bread-bakers.v124.n001.7 --------------- Date: Sun, 28 Jan 2024 21:49:00 -0800 From: Reggie Dwork Subject: Buttermilk Biscones * Exported from MasterCook * Biscones, Buttermilk Recipe By : Cheryl and Griffith Day Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- unbleached 1 1/2 cups cake flour -- not self-rising 1/4 cup granulated sugar 2 tablespoons baking powder -- preferably aluminum-free 3/4 teaspoon sea salt -- fine 1/4 teaspoon ground cardamom 1/2 pound unsalted butter -- cold, cut into 1/2" cubes, (2 sticks) 1 cup fruit -- dried, Note 1: 1 1/2 cups buttermilk -- or as needed 1 egg -- Note 2: 1/4 cup sugar -- cardamom, or coarse sanding sugar, for sprinkling The biscone, a cross between a biscuit and a scone, is a trademark at the bakery. We make our biscones with Southern flair, using lots of butter and a mix of all-purpose and cake flours to get as close as we can to the White Lily flour my grandma Hannah favored. If you're lucky enough to find White Lily, substitute 3 cups of it for the flours called for here. You'll end up with a crispy, flaky biscone just like my grandma used to bake. Note 1: such as sour cherries, or currants, optional Note 2: beaten with a pinch of fine sea salt, for egg wash Position a rack in the middle of the oven and preheat the oven to 375F. Line a baking sheet with parchment. In a large mixing bowl, combine the flours, granulated sugar, baking powder, salt, and cardamom and whisk until completely incorporated. Add the butter and, working quickly, cut it in with a pastry blender. You should have various-sized pieces of butter, from sandy patches to pea-sized chunks, and some larger bits as well. Add the dried fruit, if using, and toss to distribute it evenly. Gradually pour in the buttermilk and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl. You should still see lumps of butter in the dough; these will give you light and flaky biscones. If the dough seems dry, you may need to add a little more buttermilk. The dough should be moist and slightly sticky. Gently pat down the dough with your hands right in the bowl until it resembles a loaf of bread. Dust the top of the dough lightly with flour. Using a large ice cream scoop, scoop mounds of dough onto the prepared baking sheet, arranging them about 1" apart so that the biscones have room to rise and puff up. With lightly floured hands, gently tap down the tops of the biscones with your palms. Brush the tops of the biscones liberally with the egg wash. Sprinkle with Cardamom Sugar or sanding sugar. Bake for 20 to 25 minutes, rotating the pan halfway through for even baking, until the biscones are lightly golden and fully baked. Serve warm or at room temperature. These are best eaten the day they are made. Source: "from The Artisanal Kitchen: Baking for Breakfast by Cheryl and Griffith Day" S(Internet address): https://www.splendidtable.org/story/2021/02/05/buttermilk-biscones Yield: "10 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 353 Calories; 20g Fat (49.5% calories from fat); 5g Protein; 40g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 482mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0205 --------------- MESSAGE bread-bakers.v124.n001.8 --------------- Date: Sun, 28 Jan 2024 21:51:07 -0800 From: Reggie Dwork Subject: Bread Machine Pepper Corn Bread * Exported from MasterCook * Bread Machine Pepper Corn Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 3 1/3 cups bread flour -- white 2 tablespoons dry milk 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 2 tablespoons butter 2 teaspoons seasoned pepper 1/3 cup cornmeal 1 3/4 teaspoons active dry yeast -- or bread machine This isn't your grandma's corn bread. It's lighter than standard corn bread, with a zing! Add ingredients according to bread machine manufacturer's insctructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 2g Fat (14.9% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 220mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v124.n001.9 --------------- Date: Sun, 28 Jan 2024 21:53:11 -0800 From: Reggie Dwork Subject: Heart of Winter Loaf * Exported from MasterCook * Bread, Heart of Winter Loaf Recipe By :King Arthur Baking Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 1/2 cups Unbleached All-Purpose Flour -- (177g) 1 1/2 cups Premium 100% Whole Wheat Flour -- (170g) 3/4 cup oat flour -- or ground oatmeal, (71g) 1/3 cup golden flax meal -- *Note, (32g) 1/4 cup Baker's Special Dry Milk -- (28g) 2 tablespoons sugar -- (25g) 1 1/2 teaspoons salt 2 teaspoons instant yeast 1 3/4 cups lukewarm water -- (397g) 1 large egg white -- lightly beaten Artisan Bread Topping -- or the seeds of your choice Note: *Or substitute 1/3 cup additional whole wheat flour + 2 tablespoons vegetable oil. PREP: 15 mins BAKE: 25 to 30 mins TOTAL: 3:15 YIELD: 2 loaves Combine all of the dough ingredients, mixing and kneading to form a smooth, sticky dough. Cover the dough, and let it rise for about an hour; it should become puffy. Divide the dough in half, and shape each half into a 10" oval loaf. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover the pan, and allow the loaves to rise for about 90 minutes, or until they've increased in size by about one-third. Just before baking, brush with a lightly beaten egg white, then sprinkle with seeds. Slash each loaf diagonally three times. Bake the loaves in a preheated 400F oven for 25 to 30 minutes, or until the interior registers 200F on an instant-read thermometer. Remove the bread from the oven, and transfer it to a rack to cool. Store fully cooled bread at room temperature, well-wrapped, for several days; freeze for longer storage. Tips: To bake this loaf on a stone: Place the shaped loaves on parchment paper. Preheat the oven with the stone on the middle rack. When the loaves are ready, brush them with the egg white and sprinkle them with the artisan bread topping. Transfer the loaves on parchment to the hot stone (sliding the parchment and loaves from the back of baking sheet to the stone is an easy way to do this), and bake according to the recipe instructions. S(Internet address): https://www.kingarthurbaking.com/recipes/heart-of-winter-loaf-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 1g Fat (8.6% calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1028 --------------- MESSAGE bread-bakers.v124.n001.10 --------------- Date: Sun, 28 Jan 2024 21:57:27 -0800 From: Reggie Dwork Subject: Honey-Beer Miche * Exported from MasterCook * Bread, Honey-Beer Miche Recipe By : Martin Philip Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Preferment 115 g rye flour -- whole 115 g All-Purpose Flour -- Unbleached 207 g water -- room temp 46 g sourdough starter -- ripe Dough all the preferment -- (above) 46 g water 299 g beer -- dark, stout or porter 17 g honey 2 g instant yeast -- (1/2 teaspoon) 498 g All-Purpose Flour -- Unbleached 38 g Whole Wheat Flour 17 g salt The traditional miche is a large country-style loaf made with sourdough culture and a mixture of all-purpose and whole-grain flours. A staple of community bread ovens, our version is large enough to qualify for miche-dom but still small enough to be baked in a home oven. If it doesn't disappear quickly (try it in fat slices spread with butter), it's got enough staying power to be eaten over the course of a week. Serve your miche grilled and rubbed with fresh garlic, griddled as French toast with orange zest and plenty of syrup, or tucked into a lunch with sharp cheese and British pickles. Says King Arthur baking ambassador Martin Philip, who developed this recipe, "If I could only eat one [bread], this would be it." PREP: 1 hr BAKE: 50 mins TOTAL: 19 hrs Makes: 1 large or 2 medium loaves To make the preferment: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix together all the preferment ingredients. Cover the bowl and set aside to rest at room temperature for 12 to 16 hours; overnight works well. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, mix the dough ingredients together until thoroughly combined and homogeneous. In warmer months (or when your indoor temperature is 70F to 75F), the liquid should be 80F to 85F. In cooler months (when your indoor temperature is around 65F), use 100F to 110F liquid. The DDT (desired dough temperature) at the end of mixing is 74F to 76F. Cover the bowl and allow the dough to rest for 30 minutes. To do a bowl fold: Use your wet hand to grab a section of dough from one side, lift it up, then press it down firmly into the middle. Repeat this eight to 12 times. Cover the bowl and allow the dough to rest for 30 minutes. Repeat the bowl fold. Cover the bowl and allow the dough to rest for 30 minutes. To do a coil fold: With wet hands, reach under the dough, stretching the middle upward until the dough releases from the container. Roll it forward off your hands, allowing it to coil on itself. Rotate the container 90 degrees (one-fourth turn) and repeat. Cover the bowl and allow the dough to rest for 30 minutes. Repeat the coil fold. Cover the bowl and allow the dough to rest for 60 to 90 minutes. To pre-shape the dough: Turn the dough out onto a lightly floured surface and gently form it into a rough round. If you're making two loaves, divide the dough in half and shape two rough rounds. Cover and let rest for 10 minutes. To shape the dough: For one large loaf, gently shape the dough into a smooth round and place seam-side up in a pie pan lined with a well-floured smooth cotton towel, like a flour sack towel. A smooth cotton apron will also work. For best results, use whole rye or whole wheat flour to dust the cloth. For two smaller loaves, shape the dough as directed above, but place each round in a standard (9") brotform or lined brotform. If you don't have brotformen, use a couple of small bowls (about 9" top diameter) lined with well-floured smooth cloths. Cover the bread and allow it to rest at room temperature for 60 to 75 minutes. While the bread is resting, preheat the oven to 475F with a baking stone or steel placed on a middle rack. Allow the oven to preheat for about 1 hour to ensure it's thoroughly heated. To add steam to your oven: While the oven is preheating, place an empty cast iron skillet on the oven rack below the stone or steel. If possible, adjust the stone and pan so that the skillet isn't directly under the stone, making it easier for steam to reach the baking bread. When the bread is proofed and feels light, almost marshmallow-y, and a small impression remains when pressed with a finger, invert it onto a sheet of parchment and allow it to rest for 15 minutes. Use a baker's lame or razor blade to make a few swift slashes on the top of the loaf to score it in the pattern of your choice. To bake the bread: Place the loaf or loaves in the oven on the stone or steel and pour about 1 cup of warm water into the skillet. Steam will billow from the pan upward to envelop the bread; be sure to wear good oven mitts to shield your hands and arms. Quickly close the oven door to trap the steam. Bake the single large loaf for 20 minutes, then reduce the heat to 450F. Bake for another 30 minutes, then turn off the oven, leaving the loaf inside. If you're making two loaves, bake for 15 minutes, then reduce the heat and bake for an additional 20 to 25 minutes before turning the oven off. Allow the bread to rest in the oven for an additional 30 minutes, monitoring it so that it takes on as much additional color as you like. Remove the bread from the oven. Cool fully before slicing. Storage information: Wrap the bread loosely and store it at room temperature for up to a week; freeze for longer storage. Tips: This recipe was developed using metric weights, so for best accuracy we recommend measuring by weight. That said, we recognize that some bakers prefer to work with volume measurements. Here are the ingredients' volume approximations: Preferment 1 cup whole rye flour 1 cup King Arthur Unbleached All-Purpose Flour 3/4 cup plus 3 tablespoons water, room temperature 1/4 cup ripe (fed) sourdough starter Final Dough all the preferment (above) 3 tablespoons water 1 cup plus 1/4 cup dark beer (stout or porter) 2 1/2 teaspoons honey 1/2 teaspoon instant yeast 4 cups King Arthur Unbleached All-Purpose Flour 1/3 cup King Arthur Whole Wheat Flour 1 tablespoon salt S(Internet address): https://www.kingarthurbaking.com/recipes/honey-beer-miche-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; trace Fat (2.8% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 368mg Sodium. Exchanges: 2 Grain(Starch); 0 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1022 --------------- MESSAGE bread-bakers.v124.n001.11 --------------- Date: Sun, 28 Jan 2024 21:59:46 -0800 From: Reggie Dwork Subject: Jewish Rye Bread * Exported from MasterCook * Bread, Jewish Rye Recipe By :King Arthur Baking Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rye sour 1 tablespoon sourdough starter -- ripe (fed) , (4g) 2 1/4 cups organic pumpernickel flour -- rounded Tbsp, (237g) 7/8 cup room-temperature water -- 70F, (198g) Old bread soaker 1 cup bread -- heaping cup, 1/3 cup cool water -- (74g) Dough 3 1/2 cups Unbleached All-Purpose Flour -- Note (418g) 1 cup water -- + 1 tablespoon water -- 80F, (241g) 1/3 cup old bread soaker -- from above, at room temperature, (85g) 1 tablespoon caraway seeds -- optional 1/2 teaspoon ground caraway seeds -- optional 2 teaspoons salt 1 teaspoon instant yeast *The remaining rounded tablespoon of rye sour can either be discarded or used to start Rye Sourdough Starter. Looking for a Jewish rye bread recipe made the traditional way, with a rye sour and old bread soaker? This Jewish rye delivers tangy rye flavor and a moist, chewy crumb. It's the perfect foundation for the thickest, juiciest deli sandwich you can assemble. Please read this recipe all the way through before starting; it's good to understand right up front the time commitment, and there are several useful tips at the end. Also, your successful execution of this recipe will be greatly enhanced if you read and reference its accompanying blog post, How to Make Jewish Rye Bread. The post includes numerous helpful photos illustrating preparation techniques. Note: all of the rye sour from above, minus one rounded tablespoon* PREP: 50 mins BAKE: 40 to 50 mins TOTAL: 16:35 YIELD: one large loaf, 18 slices To make the rye sour: Mix the ingredients until all the flour is fully moistened; the mixture will be very stiff. Place the sour in a nonreactive container, sprinkle with a light coating of pumpernickel flour, cover, and let rest for 13 to 16 hours, preferably at a temperature of 70F. To make the old bread soaker: Cut the bread into 1" cubes and place them in a lidded container. Add the cool water, shaking the container to fully moisten the bread. Store the mixture overnight in the refrigerator. Next day, squeeze out the excess water and stir the bread until it breaks down and becomes the consistency of stiff oatmeal. Measure out 1/3 cup (3 ounces, 85g), and bring to room temperature (or warm briefly in the microwave). The remainder can be stored in the refrigerator for up to a week. To make the dough: Place all of the dough ingredients in a mixing bowl. For best (and easiest) mixing and kneading, use a stand mixer; see manual kneading directions in "tips," below. Using the dough hook, mix on lowest speed for 3 minutes, then speed 2 for 3 minutes. Ideal dough temperature after mixing is 78F. Place the dough in an oiled bowl and cover. Allow the dough to rise in a warm spot (78F) for 1 hour. Deflate the dough; for best technique, see our video, how to deflate risen dough. Cover the dough and allow it to rest for 10 minutes on a floured surface, folded side up. Preheat the oven and a baking stone (if you have one) for 1 hour at 460F. For added steam, preheat a cast iron frying pan on the shelf below the stone for the same amount of time. Shape the loaf into a bâtard, or football shape, taking care not to rip the surface of the dough. Use flour on your hands and the table to help prevent sticking. Pinch the bottom seam closed, if necessary. Place the loaf on a lightly greased piece of parchment paper; sprinkle the parchment with coarse cornmeal, if desired, before adding the loaf. Cover and let rise for 40 to 45 minutes in a warm spot (78F). Spray or brush the top of the loaf with room-temperature water and sprinkle with additional caraway seeds, if desired. Score the loaf with five horizontal cuts across the top of the loaf, holding the blade perpendicular to the surface of the loaf. The cuts should slightly diminish in length as they approach the tips of the loaf. Carefully place the parchment onto a peel (or the outside bottom of a baking sheet), and slide parchment and loaf onto the hot stone, partially covering the loaf with a stainless steel bowl (see "tips," below), to trap the rising steam. If you're not baking on a stone, simply transfer the parchment and loaf to a baking sheet, and place in the oven - cover partially with a stainless steel bowl. Pour 1/2 cup boiling water into the frying pan and shut the oven door; this will create the steam necessary for a chewy, shiny crust. Bake the bread for 10 minutes, then remove the bowl. Reduce the oven temperature to 430F, and bake 30 to 35 minutes more, checking often for color. The finished loaf should be a deep golden brown when done; its internal temperature should be at least 205F. Spray or brush the loaf with water again after removing it from the oven. Cool the bread on a rack overnight before slicing. Tips: This is a difficult dough to knead by hand because it's very sticky. If you're up for the challenge, stir all the ingredients together in a bowl until the mixture forms a shaggy mass. Turn the dough out onto an unfloured work surface. Using a bowl scraper to help, knead by hand for 10 minutes, or until the dough is relatively smooth. Scrape the kneading surface frequently to help prevent sticking; the dough will continue to be sticky throughout the process. Wetting your hands, rather than adding more flour, will help prevent sticking without making the dough too dry. For best steam, cover the loaf with a large metal bowl, with the front of the bowl hanging over the front of the baking sheet or stone so the steam from the frying pan below can vent into the bowl. When you're ready to remove the bowl, use a butter knife to lift it, then grip and remove. Once you've baked the loaf, be sure to save a large slice in the freezer to make old bread soaker the next time you want to make this recipe. Cal 60, Carb 12g, Sod 296mg, Fiber 2g, Pro 3g S(Internet address): https://www.kingarthurbaking.com/recipes/jewish-rye-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 1g Fat (4.7% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 309mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Vegetable; 0 Fat. NOTES : 2020 - 1028 --------------- END bread-bakers.v124.n001 --------------- Copyright (c) 1996-2024 Regina Dwork and Jeffrey Dwork All Rights Reserved