Date: Sun, 10 Mar 2024 07:19:45 +0000 --------------- BEGIN bread-bakers.v124.n006 --------------- 01. Pumpernickel Bread (Reggie Dwork) 02. Bread Machine Eileen's Corn-Chilies-Cheese Bread (corrected) (Reggie Dwork) 03. Pita Bread (Reggie Dwork) 04. Sweet Potato Tortillas (Reggie Dwork) 05. Lemonade Muffins (Reggie Dwork) 06. Irish Cheddar and Bacon Soda Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v124.n006.1 --------------- Date: Sat, 09 Mar 2024 21:34:06 -0800 From: Reggie Dwork Subject: Pumpernickel Bread * Exported from MasterCook * Bread, Pumpernickel 2 Recipe By :Anna Painter Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour 1 1/3 cups dark rye flour 1/2 cup cornmeal 1/4 cup whole-wheat flour 1/4 cup unsweetened cocoa powder 1 tablespoon kosher salt 2 cups milk -- divided 1 1/2 tablespoons dark brown sugar 1 tablespoon active dry yeast 1/4 cup molasses -- unsulphured 3 tablespoons unsalted butter -- softened, plus more for greasing American-style pumpernickel bread is quite different from traditional German pumpernickel, but both types are delicious in their own right. Centuries-old German pumpernickel recipes are sourdough loaves made entirely from rye, typically coarsely ground rye berries. They're incredibly dense and derive their signature dark color from Maillard browning - the result of being baked at a low temperature for many hours. The loaves are baked in covered pans to keep the moisture inside, which prevents a discernible crust from forming. For American pumpernickel bread, like this recipe, a combination of milled wheat and rye flour is used, as is commercial yeast, producing a springy loaf with a much more open crumb. Pumpernickel bread owes its deep color to the addition of molasses and cocoa powder; it's baked for only a short time in a much hotter oven, uncovered. In a large bowl, whisk the bread flour with the rye flour, cornmeal, whole-wheat flour, cocoa powder, and salt. In a microwave-safe bowl, warm 3/4 cup of the milk at high until warm, about 45 seconds. Sprinkle the brown sugar into the warm milk along with the yeast. Let stand at room temperature until foamy, about 5 minutes. In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture with the molasses and the remaining 1 1/4 cups of milk. Mix at low speed until just combined. Add the dry ingredients to the bowl and continue mixing at moderately low speed until the dough begins to clean the sides of the bowl, about 6 minutes. Add the softened butter and increase the mixer speed to medium; beat until the butter is incorporated and the dough is clinging to the hook, about 6 minutes more. (The dough will look greasy.) Scrape the dough onto a lightly floured surface and knead until smooth and it springs back to the touch, about 8 minutes. Transfer the dough to a buttered bowl and cover with plastic wrap. Let stand at room temperature until double in bulk, about 45 minutes. Lightly butter a 10- x 5-inch loaf pan. On a lightly floured work surface, pat the dough into a 10-inch square. Roll the dough into a cylinder and pinch the seams together. Place seam-side down in the prepared loaf pan and gently push the dough to the corners of the loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes more. Preheat the oven to 375F. Discard the plastic wrap and bake the pumpernickel bread for 35 minutes, until the crust is dark brown. Transfer the bread to a wire rack and let stand for 10 minutes. Carefully remove the bread from the loaf pan and let cool completely, 1 hour longer. Source: "Food & Wine" S(Internet address): https://www.foodandwine.com/recipes/pumpernickel-bread Yield: "1 10-inch loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 4g Fat (17.5% calories from fat); 7g Protein; 38g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 372mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0309 --------------- MESSAGE bread-bakers.v124.n006.2 --------------- Date: Sat, 09 Mar 2024 21:44:01 -0800 From: Reggie Dwork Subject: Bread Machine Eileen's Corn-Chilies-Cheese Bread (corrected) We posted this recipe from last week (v124n005). The amount of water was garbled. Also the distinction between the ingredient amounts for a 1 1/2 lb loaf (quantities to the left) and a 1 lb loaf (quantities to the right) wasn't clear. Here's the fixed recipe. Last week's recipe on the website is also fixed. Thanks, Elsie, for telling us about this. * Exported from MasterCook * Bread Machine Eileen's Corn-Chilies-Cheese Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf -- 1 lb loaf 1 pkg active dry yeast -- 1/2 Tbsp; or bread machine yeast 3 c bread flour -- 2 c 3/4 c yellow cornmeal -- 1/2 c 1/2 tsp salt -- 1/3 tsp 2 tsp sugar -- 1 1/3 tsp 1 whole egg -- 1 whole 1 Tbsp butter -- 2 tsp 1/2 c corn -- 1/3 c; whole-kernel, drained 1 Tbsp chilies -- 2 tsp; canned, chopped, green 1/2 c cheddar cheese -- 1/3 c; sharp, grated 1 1/4 cups water -- 3/4 c Warm refrigerated ingrediants to room temperature. Do not use delayed timer. Use light crust setting. Serve warm. Source: "adapted from DAK booklet" S(Internet address): https://recipeland.com/recipe/v/eileen-s-corn-chillies-cheese-b-26725 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 3g Fat (17.1% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 103mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v124.n006.3 --------------- Date: Sat, 09 Mar 2024 22:09:23 -0800 From: Reggie Dwork Subject: Pita Bread * Exported from MasterCook * Bread, Pita 2 Recipe By :Bee Yinn Low / Sophie Godwin Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast -- 6g 1 1/2 cups warm water -- 300ml 500 grams bread flour -- 4C 2 teaspoons salt -- 12g 1 tablespoon olive oil -- 13g Add active dry yeast to the warm water and stir well. Allow the mixture to sit for 5 minutes until bubbles appear. Combine bread flour, salt, and olive oil in a large mixing bowl. Stir in the activated yeast mixture water, and incorporate all ingredients into a rough dough. Transfer the dough to a floured surface, and knead it for 5 to 10 minutes until it becomes smooth and more elastic. Try to use as little extra flour as possible to keep the pitas light and airy. Place the dough in a bowl lightly greased with olive oil, cover with a tea towel and let it rise until doubles in size, which should take approximately 45 minutes to 1 hour. Once the dough has risen, transfer it to a floured surface and divide it evenly into eight equal pieces. Shape each piece into a round and then roll it into an oval about 3-5 mm (1/10 - 1/4 inch) thick and 20cm (8 inch) long by 15cm (6 inch) wide. Meanwhile, preheat the oven to 230C (446F) with a baking tray inside. Carefully remove the hot baking tray from the oven, dust it with flour, and place the pita bread directly onto it. (avoid crowding the pan; bake the bread in batches if necessary). Returning the baking tray to the oven and bake for 5 to 6 minutes, or until the pita bread is golden brown and puffed up. Enjoy the freshly baked pita bread. Tips: When activating the yeast, use water that's around 110F (43C). Too hot water can kill the yeast, and too cold water won't activate it effectively. Pita bread benefits from a high-temperature bake (around 230C or 446F). The high heat helps the bread puff up and develop a nice pocket inside. Pita bread bakes quickly, usually in just 5 to 6 minutes. Keep a close eye on them to prevent over-baking. They should be golden brown and slightly puffed when done. When rolling out the dough, try not to over-roll it, as excessive rolling can result in a dense and tough pita. Aim for a thickness of around 3-5 mm. Make sure there's enough space between the pitas on the baking tray. Crowding can hinder their ability to puff up properly. Some bakers use a bit of steam during baking to encourage puffing. To create a steamy environment, you can mist the pitas with water just before placing them in the oven. Original recipe is from the BBC. That version recommends baking at as high a temperature as possible - 250C (482F) or 230C (446F) convection for 4 to 5 minutes. https://www.bbcgoodfood.com/recipes/pitta-bread Source: "Rasamalaysia / BBC" S(Internet address): https://rasamalaysia.com/pita-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 3g Fat (10.4% calories from fat); 8g Protein; 46g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2024 - 0309 --------------- MESSAGE bread-bakers.v124.n006.4 --------------- Date: Sat, 09 Mar 2024 22:24:31 -0800 From: Reggie Dwork Subject: Sweet Potato Tortillas * Exported from MasterCook * Tortillas, Sweet Potato Recipe By :Bee Yinn Low Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 270 grams sweet potato -- 9 1/2 oz 130 grams all-purpose flour -- 1C In a saucepan, cover the sweet potato with water and bring it to a boil. Cook it for 15 to 20 minutes or until tender and soft in the center. To check, poke the center of the sweet potato with a fork to make sure it is fully cooked. Be sure to cook it enough. This helps to mash and incorporate the ingredients easier which results in a smoother dough. Once the sweet potato is cooked, drain and let it cool down for a few minutes or until it's easy to handle. If the potato is too warm the dough will become sticky and difficult to handle. Peel and mash the sweet potato in a bowl with all-purpose flour. Combine and knead the mixture until a smooth dough forms. Divide the dough into 8 equal pieces and round them into balls. Dust the working surface with flour and roll it out with a rolling pin (each should be about 2 mm (2/25 inch) thick). Place a piece of tortilla on a non-stick pan over medium heat. Cook each side for about 1 minute or until golden brown. Transfer to a plate. Repeat the same process until all the tortillas are cooked. Original source: https://www.youtube.com/watch?v=IRikbPTMzi4 You can use either bread flour or all-purpose flour for this recipe. However, it's important to note that bread flour has a higher protein content than all-purpose flour, which will make the dough more elastic and difficult to work with. The final texture may be chewier than the one made with all-purpose flour, but they all taste great. To store sweet potato tortillas in the refrigerator, place them in an airtight container or resealable plastic bag and store them for up to 5 days. To reheat, microwave the tortillas for 10 seconds, or until warm. If you'd like to keep the freshness a little longer, you may store them in the freezer. Wrap each of the tortillas with plastic wrap and store them in an airtight container or resealable plastic bag, and keep them in the freezer for up to 3 months. To heat, thaw the frozen tortillas in the refrigerator the night before, and reheat them in the microwave for 10 seconds or on the stove. Source: "Rasamalaysia" S(Internet address): https://rasamalaysia.com/sweet-potato-tortillas - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; trace Fat (2.5% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 Grain(Starch). NOTES : 2024 - 0309 --------------- MESSAGE bread-bakers.v124.n006.5 --------------- Date: Sat, 09 Mar 2024 22:52:15 -0800 From: Reggie Dwork Subject: Lemonade Muffins * Exported from MasterCook * Muffins, Lemonade Recipe By :Gay Farrar Serving Size : 11 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/4 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg -- beaten 6 ounces lemonade, frozen concentrate -- thawed, 1 small can 1/4 cup milk 1/3 cup vegetable oil 1/2 cup walnuts -- finely chopped, optional Preheat oven to 375F. Prepare muffin pan with vegetable spray or cupcake liners. Mix dry ingredients in a bowl. In another bowl, mix 1/2 C lemonade, egg, milk, and oil. Add the wet ingredients to the dry, whisk until mixed well. Stir in the optional nuts. Fill pan with batter about 2/3 full. Bake 15 to 20 minutes. Remove from oven and brush with remaining lemonade concentrate. Sprinkle with granulated or powdered sugar. S(Internet address): https://www.justapinch.com/recipes/bread/muffins/lemonade-muffins.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 11g Fat (44.4% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 218mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2024 - 0309 --------------- MESSAGE bread-bakers.v124.n006.6 --------------- Date: Sat, 09 Mar 2024 23:13:42 -0800 From: Reggie Dwork Subject: Irish Cheddar and Bacon Soda Bread * Exported from MasterCook * Bread, Irish Cheddar and Bacon Soda Recipe By :Lea & Jay Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup whole wheat flour -- *see Note 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon black pepper -- freshly ground 1/2 teaspoon sugar -- granulated 2 ounces cheddar cheese -- 1/4" cubes, sharp Irish cheddar 80 grams bacon -- 4 slices, cooked, chopped 2 green onions -- green part only, thin sliced 3/4 cup buttermilk melted butter and smoked flaky sea salt Note: King Arthur Irish Wholemeal flour is recommended. Preheat oven to 400F. Line a baking sheet with parchment paper, sprinkle a small amount of flour onto the sheet where you will be placing the bread. Cook the bacon over medium heat in a saute pan until crispy on both sides, about 2 minutes per side. Cool, chop and reserve the bacon. In a large bowl, sift together the flour, baking soda, salt, black pepper and sugar, whisk together until combined. Add to the dry mixture the cheddar, bacon and green onions, combine together. Add the buttermilk to the flour mixture, mixing until combined. Knead for 1 to 2 minutes, until the dough is hydrated and holds together. Form dough into a round loaf and transfer to the floured parchment paper lined baking sheet. Cut a cross into the top of the dough, about 1/2 inch deep. Brush the top of dough with melted butter and sprinkle with Maldon flaky sea salt. (use the smoked sea salt if you can find it.) Bake for 22 to 25 minutes, or until the soda bread is lightly browned and sounds hollow when tapped on the bottom of the loaf. Serve warm! Original source: http://www.jessicagavin.com/test-kitchen/breads-savories/irish-cheddar-bacon-soda-bread/ S(Internet address): https://leaandjay.wordpress.com/2015/03/12/irish-cheddar-and-bacon-soda-bread/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 8g Fat (34.4% calories from fat); 9g Protein; 25g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 426mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0309 --------------- END bread-bakers.v124.n006 --------------- Copyright (c) 1996-2024 Regina Dwork and Jeffrey Dwork All Rights Reserved