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Old 02-26-2014, 07:59 AM   #715
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Cow-ward campers....

Nilesrob/Brad, I'm not sure what your cow pic is about but here you go...

thanks, G
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Old 02-26-2014, 07:59 AM   #716
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Maggie's Dutch Oven Artisan Bread

Okay, going to post in parts the bread recipe I have worked up....so as to not be so anal about it and so folks can play with it beforehand, if they like.

As I said, going to save the charcoal technique for the rally, will then post that part and have Gary do it in its'' entirety in a pdf.

Maggie


Maggie's DO Artisan Bread Part 1
(an adaptation of Jim Leahy's "No Knead Artisan Bread")


Basic Loaf Ingredients.....for a 12", 5 quart or larger DO:

3 cups unbleached white flour
3 teaspoons vital wheat gluten (Red Mill, top shelf of baking section in your grocery store)
1 1/2 teaspoons salt
1/2 teaspoon active dry yeast
1 1/2 cups lukewarm tap water

Extra flour for shaping
Coarse cornmeal

Variations

Substitute 1 cup unbleached white flour for 1 cup whole wheat flour

Substitute 1 cup unbleached white flour for 1 cup rye flour, add 2 tablespoons caraway seed

Add 1/2 cup uncooked steel cut oats, cracked wheat, 7 grain cereal, etc., to flour mixture

Substitute 1 cup unbleached white flour for 1 cup 7 grain bread flour, reduce salt to 1 teaspoon

Add 1 cup dried cranberries, 1 cup chopped walnuts or pecans and grated rind of 2 oranges to flour mixture

Add 1 cup raisins or chopped dried apple, 1 cup chopped nuts and 1/2 teaspoon cinnamon to flour mixture

Whisk 1/2 cup cooked, cooled oatmeal into warm water before adding to flour mixture, reduce water by 1/4 cup

Optional add-ins:

2 tablespoons one of the following:

ground flax meal
coarse cornmeal
wheat germ
wheat bran
sesame seeds
(whatever you might like...dried herbs?....use your imagination)
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Old 02-26-2014, 08:02 AM   #717
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Part 2

Tools needed:

Large, 3-4 quart, bowl
Heavy whisk, beater or wooden spoon, rubber spatula
Elastic bowl cover or similar item
Waxed paper
Parchment paper

Step 1--mix: The day before baking, mix all dry ingredients together in bowl. Add warm water and stir/turn by hand until all flour is incorporated. Dough will be wet and sticky, rather the consistency of a biscuit dough. Scrape bowl down with spatula, cover with elastic bowl cover and set aside at room temperature 18-24 hours. Exact amount of time is not important. When ready, dough will have at least doubled in size and appear spongey.
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Old 02-26-2014, 08:03 AM   #718
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Part 3

Step 2--shape/rest: Prepare a sheet of parchment paper, cut generally to fit the inside bottom of your DO, sprinkling generously with coarse cornmeal, oats, wheat bran, etc. Set aside.

Sprinkle a few tablespoons of flour onto a sheet of waxed paper or other work surface. Scrape dough from bowl onto floured surface.

Using the floured wax paper to begin, gently fold and press edges of dough toward center, about 6 times, shaping into a rough rectangle or square. Pinch edges together, brush any seriously excess flour from dough and place seam-side down onto prepared parchment paper. Place parchment paper bundle back into your bowl. Cover with bowl cover or saran wrap and let rest about one hour.
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Old 02-26-2014, 08:12 AM   #719
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Part 4

Step 3---Bake

Preheat your oven and a traditional DO (together) to 450 degrees

Remove bowl cover from dough. Snip top of dough 2-3 times with sharp scissors. Sprinkle with wheat bran, seeds of your choice, cornmeal, oats, etc., if desired.

Lift dough by parchment paper, place all quickly into DO and replace lid.

Bake 30 minutes, covered.

Remove lid and bake about 10 minutes more. This allows this moist bread to dry and crust to crisp.

Bread is done when browned and crusty, feels light and airy when you pick it up. Cool on a wire rack.

Don't overbake. We have seldom gone much over 40 minutes, but for the fruit filled breads, which are a bit more dense and take a couple more minutes.

Let bread cool several hours before slicing. Store in airtight something.

Keeps well several days....it is the vital wheat gluten, methinks.

Enjoy! Bring your favorite to the rally and we can all bake with charcoal together.


Maggie
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Old 02-26-2014, 08:17 AM   #720
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Thanks for the detailed, tried and true recipe!

Much appreciated!

G
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Old 02-26-2014, 08:51 AM   #721
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not to throw cold water on that recipe but you all need to check into how bad white flour and extra gluten are for your health. Sorry !! I just had to say as it has made a tremendous difference in my heart health cutting those out.. Read Wheat Belly by Dr William Davis.

not preachin' hopefully teachin'...
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Old 02-26-2014, 08:58 AM   #722
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Thanks, Alan.

Mot everyone is sensitive to gluten, nor does one have to do 100% unbleached white flour. That is just the basic recipe.

Take what you need and leave the rest....but please don't spoil the party.


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Old 02-26-2014, 11:26 AM   #723
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Quote:
Originally Posted by doug&maggie View Post
Okay, going to post in parts the bread recipe I have worked up....so as to not be so anal about it and so folks can play with it beforehand, if they like.



As I said, going to save the charcoal technique for the rally, will then post that part and have Gary do it in its'' entirety in a pdf.



Maggie





Maggie's DO Artisan Bread Part 1

(an adaptation of Jim Leahy's "No Knead Artisan Bread")





Basic Loaf Ingredients.....for a 12", 5 quart or larger DO:



3 cups unbleached white flour

3 teaspoons vital wheat gluten (Red Mill, top shelf of baking section in your grocery store)

1 1/2 teaspoons salt

1/2 teaspoon active dry yeast

1 1/2 cups lukewarm tap water



Extra flour for shaping

Coarse cornmeal



Variations



Substitute 1 cup unbleached white flour for 1 cup whole wheat flour



Substitute 1 cup unbleached white flour for 1 cup rye flour, add 2 tablespoons caraway seed



Add 1/2 cup uncooked steel cut oats, cracked wheat, 7 grain cereal, etc., to flour mixture



Substitute 1 cup unbleached white flour for 1 cup 7 grain bread flour, reduce salt to 1 teaspoon



Add 1 cup dried cranberries, 1 cup chopped walnuts or pecans and grated rind of 2 oranges to flour mixture



Add 1 cup raisins or chopped dried apple, 1 cup chopped nuts and 1/2 teaspoon cinnamon to flour mixture



Whisk 1/2 cup cooked, cooled oatmeal into warm water before adding to flour mixture, reduce water by 1/4 cup



Optional add-ins:



2 tablespoons one of the following:



ground flax meal

coarse cornmeal

wheat germ

wheat bran

sesame seeds

(whatever you might like...dried herbs?....use your imagination)

Maggie,
This sounds wonderful. I'll try this over the week-end!
You're wonderful for sharing.

I just made the strangest bread last night. It's whole wheat, baking powder & soda, chia seeds, banana, dates and 3 TBS of H2O
But it's not bad, especially toasted this a.m.
Let me know if you are interested in a recipe like this.
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Old 02-26-2014, 11:58 AM   #724
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Quote:
Originally Posted by Mockinbrd View Post
Maggie,
This sounds wonderful. I'll try this over the week-end!
You're wonderful for sharing.

I just made the strangest bread last night. It's whole wheat, baking powder & soda, chia seeds, banana, dates and 3 TBS of H2O
But it's not bad, especially toasted this a.m.
Let me know if you are interested in a recipe like this.
It does sound strange, but lots of good and nutritious stuff in there,

Sure, share it.

We do a lot of whole wheat banana bread when home, great breakfast food. Too long of a bake time to do in the DO, tho, imo.


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Old 02-26-2014, 01:37 PM   #725
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Maggie,
Here's the recipe. I cut it in half and was happy enough with the outcome. My half-recipe took 2 bananas for 1 cup.
I was looking for a healthy bread, this just might be it.
I cooked it in a small enameled cast iron pot. Worked great.
Enjoy!


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Healthy Banana Bread (Whole Wheat, Vegan, Oil-free & Sugar-free)


Ingredients

2 cups whole wheat flour
2 cups mashed banana (preferably overripe)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup finely chopped dates
2 tbsp flax seed powder + 6 tbsp water
1-2 tbsp sesame seeds


Pre-heat the oven at 150 degree Celsius

Mix flax seed powder with water, stir well and leave it aside till gooey.

Mash the banana well.

In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well. now add the chopped dates and stir together.
Add the mashed banana and flax seed powder mixed with water and stir till itís combined.
Itíll be a hard dough but donít be tempted to add any more water. do not over mix.
Just stir till it forms a hard dough.

Fold this into a greased loaf pan and sprinkle sesame seeds on top.

Bake for 50 to 60 mins till itís well risen, crusty and golden on the outside. A toothpick inserted right in the center has to come out clean and thatís when the loaf is cooked.

Let the bread cool down completely. Itíll be sticky and hard to cut into when itís still hot.

Note:
There is no unusual/rare ingredient in this recipe.
I bought whole flax seeds (which is available in all super markets) and then ground it into fine powder.
I use this as egg replacement in most of my bakes and it stores well if refrigerated in an air tight container.
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Old 02-26-2014, 01:40 PM   #726
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Looks delicious!

I buy flax seed meal in the health food store, keep it in the frig.

The word is that cooking with cast iron means you will never be anemic, that the iron in the cookware leaches into the food....for a positive effect.

Maggie
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Old 02-26-2014, 01:40 PM   #727
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Oh Maggie,
Sorry- I forgot to change this
150 degree Celsius is 302į F.
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Old 02-26-2014, 03:21 PM   #728
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We bread bakers derailed this thread a bit.

Sorry, John.


Maggie
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