Date: Fri, 25 Feb 2000 22:00:35 -0800 (PST) -------------- BEGIN bread-bakers.v100.n017 -------------- 001 - Alexgejp@aol.com - Ed Wood address 002 - joyce Subject: SAF and KA classes Date: 19 Feb 00 11:00:54 EST i've been using the saf instant yeast for several years; my local supermarket carries it. i leave it in the fridge in a plastic bag. sometimes it comes up to room temp, sometimes i just toss it in. i have proofed it or not, it always does a great job. in the line of good things coming to those who wait, i opened the latest edition of the KA catalogue, and the baking classes are coming to Cape Cod!! if they're coming here, they'll soon be on your front door. unfortunately, they have to come in the off season and march weather is somewhat problematic; i would have to get up at the crack of dawn to get there for the first am class; but i'm hoping to make it for the bread class. joyce ____________________________________________________________________ Get your own FREE, personal Netscape WebMail account today at http://webmail.netscape.com. --------------- MESSAGE bread-bakers.v100.n017.3 --------------- From: "Suzette Heiman" Subject: RE: Hawaiian Sweet Bread Date: Sat, 19 Feb 2000 10:32:29 -0600 This might be the version of the Hawaiian King rolls some are looking for. It's a great dough for just about any kind of bread. I can't remember the exact source, but think it was from the Beardstown Ladies investment book published a few years ago. Hawaiian Sweet Bread 6 1/2 cups all-purpose flour 3/4 cup mashed potato flakes 2/3 cup sugar 1 teaspoon salt 1/2 teaspoon ground ginger 2 teaspoons vanilla 2 packages yeast 1 cup milk 1/2 cup water 1/2 cup margarine 1 cup pineapple juice at room temperature 3 eggs In a large bowl, combine 3 cups flour, potato flakes, sugar, salt, ginger, vanilla, and yeast. In medium saucepan, heat milk, water, and margarine until very warm (120-130F). Add warm liquid, pineapple juice, and eggs to flour mixture. Blend with electric mixer at low speed until well moistened; beat at medium speed for 4 minutes. By hand, stir in 3 cups of flour to form a stiff dough. On a floured surface, knead in 1/2 to 1 cup flour until smooth, about 5 minutes. Place dough in a greased bowl. Cover with clean towel. Let rise until doubled in size, about 90 minutes. Punch dough down. This is a very light dough and very tasty. It can be shaped into dinner rolls of any shape. I also use this dough to make cinnamon rolls or bread. After shaping the dough into desired forms, let it rise until doubled in size. Bake dinner rolls for 15-20 minutes in a 350F oven (until browned). --------------- MESSAGE bread-bakers.v100.n017.4 --------------- From: Docia Richard Subject: req: Sourdough maintenance and recipes Date: Sat, 19 Feb 2000 09:49:03 -0600 Hey all y'all bread bakers! I bought some French sourdough starter from sourdo.com last week, and it arrived on Thurs. Having never 'done' sourdough before, I was expecting at least some basic 'care and feeding' and general use recipes to arrive with it. You know, like King Arthur usually does with stuff you buy there. No such luck with this bunch. So I've activated my culture, and feel all dressed up with no place to go. Reggie, I wanted to start by searching the archive for past posts on the sourdough topic, but could not figure out how to do it. And then I saw a recent post from Tarheel Bob that made me think he had lots of sourdough knowledge to share. Would anyone mind filling me in on general care and maintenance of a nice sourdough starter? And of course, some wonderful recipes would be much appreciated. I did make a batch of pancakes with it this morning, using a recipe from breadrecipe.com. They were very different from the pancakes I've made using 'traditional recipes'. But they were good. I'll bet someone has some even better recipes they'd like to share with the list. Reggie, forgive me for not using the archives to search for this info. If you would republish just how to do it, I promise to put the instructions in a safe place, so I won't have to ask again. This list is the best. My own breadbaking has improved magnitudes since I subscribed. My family is very grateful to you all for sharing your wisdom. God bless! Docia in TX --------------- MESSAGE bread-bakers.v100.n017.5 --------------- From: "Dick Carlton" Subject: King Arthur Classes Date: Sat, 19 Feb 2000 10:09:35 -0800 I'd like to encourage everyone to email or call King Arthur and request that they video tape their classes and make these videos available at a minimum cost. We on the west coast cannot take advantage of the classes that are all held back East. If they would do this I am sure it would promote their products out here where distribution is limited. --------------- MESSAGE bread-bakers.v100.n017.6 --------------- From: "Dick Carlton" Subject: Proofing Box Date: Sat, 19 Feb 2000 10:03:25 -0800 My wife came up with a most useful method for proofing. She had me take an ice chest that we use for camping and run an electric cord through the drain hole. A bulb socket is attached to the inside end and a plug on the outside end. A 7 1/2 watt bulb will maintain a temperature between 80 and 90F. To prevent damage to the bottom of the chest it's a good idea to place a piece of styrofoam under the bulb. Also I made a simple rack out of wood so I'd have a double deck proofing box. Works great!! --------------- MESSAGE bread-bakers.v100.n017.7 --------------- From: "Chris Dalrymple" Subject: Malts Date: Sat, 19 Feb 2000 10:41:05 -0600 >From: BILLPOTE@aol.com >Subject: Diastatic malt >Date: Tue, 15 Feb 2000 09:27:13 EST >Can someone please explain the difference and uses of diastatic and >non-diastatic malt? According to Peter Reinhart in Crust and Crumb: Diastatic malt has active enzymes that "acts like a vitamin pill" and is used in small quantities. It feeds the yeast and adds flavor and color to the crust. Nondiastatic malt is used in larger quantities as a flavoring agent. I use barley malt syrup (from the whole foods store) in my whole wheat bread ... doesn't say if it's diastatic or non, but it adds a subtle flavor that I really like. The stuff is SO thick and sticky ... it makes molasses seem user-friendly! The only feasible way I've found to measure it is to use the Wonder cup I got from King Arthur. --------------- MESSAGE bread-bakers.v100.n017.8 --------------- From: MissAnneR@aol.com Subject: Re: Bread Bowls Date: Sat, 19 Feb 2000 13:35:37 EST Wanted to share another bread bowl recipe that I got from one of those small cookbooks you pickup at the checkout counter in the grocery store. These are very light and take no time to mix up. I make them ahead of time and them stack them between sheets of wax paper and put them in a zip-lock bag and freeze. Can take them out as you need them. Great with chili or beef stew. I just put the recipe into my MasterCook program ... let's see if I can copy it from there. Enjoy. Anne * Exported from MasterCook * Parmesan Bread bowls Recipe By :Betty Crocker Soup, Chili & Bread Serving Size : 6 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons yeast 1/4 cup warm water 2 tablespoons sugar 1/4 cup shortening 3 cups flour -- all-purpose 3 teaspoons baking powder 3/4 teaspoon salt 1/3 cup Parmesan cheese 1 cup buttermilk Dissolve yeast in warm water. Stir in sugar; set aside. Cut shortening into flour, baking powder, salt and cheese in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes. Heat oven to 375F. Grease outside of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow dough to curl under edges of cups.) Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups-custard cups and bread will be hot. Cool bread bowls upright on wire rack. - - - - - - - - - - - - - - - - - - - Per serving: 362 Calories (kcal); 11g Total Fat; (27% calories from fat); 10g Protein; 55g Carbohydrate; 5mg Cholesterol; 638mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v100.n017.9 --------------- From: Blanche007@aol.com Subject: king Cake from Lora Brody Date: Sat, 19 Feb 2000 10:23:31 EST Hey Y'all, Every year we order an authentic King Cake from a wonderful bakery in New Orleans. We're talkin' sugar (or more accurately sugah') high here. It comes Fed Ex in a box with Mardi Gras beads. 1 (800) 442-1342. Just calling to listen the to gentleman's delicious New Orleans accents is enough to make the sun come out here in Boston - where we now have 14 inches of new snow. Hey Mister ! Throw me some beads! --------------- MESSAGE bread-bakers.v100.n017.10 --------------- From: Robin91783@aol.com Subject: soft pretzels Date: Sat, 19 Feb 2000 13:44:51 EST > Does any one have a pretzel recipe that could come close? We've tried > every recipe we could find, and none can compare. Maybe somebody on this > list knows something we don't know........Thanks in advance for your > help!!! > We love those soft pretzels-----Kathy in IN this is a recipe I have used, came from the local newspaper when they used to print good recipes;) hope this helps Russell's Soft Pretzels 1 package dry yeast 1 1/2 cups warm water 1 tablespoon of sugar 1 teaspoon salt 4 1/2 cups flour Kosher salt & one beaten egg, optional dissolve yeast in warm water & add sugar, salt, flour. decide the dough into approximately 16 parts. shape each part into a pretzel & place on lightly greased cookie sheet. If desired, brush tops with egg & sprinkle on kosher salt. Bake for 14 minutes in a 425F oven. --------------- MESSAGE bread-bakers.v100.n017.11 --------------- From: "Ed & Carol Kessner" Subject: Zo Bread Machine Date: Sat, 19 Feb 2000 10:44:54 -0800 Hi Reggie and list, I am so disappointed. King Arthur Bakers Catalog tells me they are not going to sell the Zo, but will sell the Breadman instead. Where could I find a Zo to buy for a gift? Why aren't they selling it anymore? Are there problems with the Zo? I did have to have two bread pans replaced. The original one leaked rusty water the first time I used it and the paddles were not coated properly. The second pan's coating started to corrode in the upper right corner and continually got worse. Other than that I really like the machine. I wonder if the company has sold out or what? There must be some reason that they aren't handling the Zo besides just giving someone else a chance. I notice they handle more than one brand of mixers. What's the scoop? Carol Kessner kessner@bossig.com --------------- MESSAGE bread-bakers.v100.n017.12 --------------- From: "G. Martin" Subject: Assorted Thoughts Date: Sat, 19 Feb 2000 13:05:03 -0600 I have enjoyed and learned from the B.B. Digest for a number of months. I thought maybe I had something to contribute. I've been baking bread for 44 years. First by hand, then I had a bread pail and would bake 7 loaves at a time (wish I'd kept it), and then with my Cuisinart (2 & 3 loaves at a time), tried by Kitchen Aid mixer and went back to the Cuisinart, and now as a rule with a bread machine. I still use my Cuisinart when I want to do specialty breads. 10 of the last 12 years I ran a cooking school and taught bread baking classes (each person making a loaf and a pan of cinnamon rolls by hand) and regular classes where I often taught a bread along with other items, and always used my Cuisinart for this. I retired 2 years ago. I've read a number of comments about the amount of protein in flour, particularly bread flour. Back 10 years ago, flour sacks listed the protein in percentages of, I believe, a pound of flour. 13-14 percent was considered good for bread. Somewhere around 7 years ago the government got involved and said all foods had to list ingredients per serving. On a flour sack 1/4 cup of flour is considered a serving. This 1/4 c has something like 4 grams of protein. You will find about the same listing whether it is bread or all-purpose, as it is difficult to figure in that small a quantity. Cake flour is usually 2 grams. The government (as often it does) has messed up being able to really tell the percentage of protein in a bag of flour. I always taught measuring flour by weight. This is the most exact way. You need an accurate scale that has markings by the 1/4 ounce to do the bast job. Cuisinart makes a small scale that weighs up to 10 ounces that is excellent and not too expensive. If you measure a cup of flour and weigh it you will probably not get the same weight twice. Bags usually list 1 cup as 4 ounces, but it is difficult to get a cup to weigh that light, even if you sift. Some experts say you get 3 cups to a pound (which would make each weigh 5 1/3 ounces). I have always taught, and had excellent results, to weigh flour for bread at 5 ounces per cup. For cakes, etc., where one is using all-purpose, to figure 4 1/4 ounces per cup. Whole wheat flour is probably best figured at 4 ounces per cup. One reason 5 ounces per cup works so well is that you can figure 15 ounces of flour will absorb 1 cup of liquid. This makes it easy to play with recipes. I sometimes use sour cream for part of the liquid, sometimes an egg or 2. This will vary the bread texture and flavor. (Never figure oil, if you use it in your dough, as part of the liquid.) My favorite yeast is the Instant S.A.F. yeast. I can buy it in 2# bags at some outlets &/or health food stores for $3-4. I store it in a canning jar in the freezer. I figure 1 Tablespoon per package of yeast called for. This is not exactly accurate, but a little more doesn't hurt and is simple to measure. I never bring it to room temperature. If I'm not making bread in the bread machine, I always proof it first in a little of the liquid. If you happen to have a Great Harvest Bread Company in your area, check and see if they will sell you their whole wheat flour. They grind it fresh each day, and it is wonderful to bake with. Keep it in your freezer. Hope my long ramblings have been helpful. Sometime I will write and tell my reasons for preferring the Cuisinart to a Kitchen Aid for bread making. I do use my Kitchen Aid, just not for bread making, and perhaps give a recipe or so. Gloria --------------- MESSAGE bread-bakers.v100.n017.13 --------------- From: "Dick Carlton" Subject: Foolproof Caraway Rye Date: Sat, 19 Feb 2000 17:44:39 -0800 I found a fantastic recipe in a cookbook called "The Village Baker" by Joe Ortiz in Capatola, CA. It makes two beautiful loaves weighing 2# 6 oz or one gigantic loaf. Every time I give a loaf away the receiver is amazed at the beauty of the loaf and the outstanding flavor. The recipe originally was from a "Gold Medal" publication back in the '40s. If you can't find the cookbook at your local library I'd be glad to enter it this bread bakers lists. Dick Carlton Brookings, OR --------------- MESSAGE bread-bakers.v100.n017.14 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Scones Date: Sat, 19 Feb 2000 20:44:43 -0500 In response to Patrick's request, there is a recipe for scones on Martha Stewart's web site at www.marthastewart.com that Anton Edelmann made on her program, Martha Stewart Living. Click on television, and then program guide, to get to the detail of 8 February 2000. Edelmann is the chef at the Savoy Hotel in London, and several recipes from his new book were given on the web site. I have not yet tried the recipe, but it is pretty moderate in terms of richness, and could easily be modified to suit your whim. (Some scone recipes seem to be an exercise in how much cream and butter they can cram into a scone and not have it melt away......not my idea of good eating!) There's also some tea sandwiches and cinnamon madeleines in this segment, and instruction on preparing the perfect cup of tea. Enjoy! Happy Baking! Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n017.15 --------------- From: Lobo Subject: cheese bread Date: Sat, 19 Feb 2000 12:17:59 -0700 I have the most wonderful cheddar bread in front of me. Any recipe I've tried has come out hard. This bread is soft and so flavorful and a bit on the salty side (which I like). Here's the list of ingredients: flour, water, cheddar cheese (wild, bacterial culture, salt, rennet and/or pepsin and/or microbial enzyme, may contain color (beta carotene) and/or calcium chloride, yeast sugar, vegetable oil shortening (soybean and/or canola oil), salt, wheat gluten, esters of mono-and diglycerides, malt flour, sodium stearoly-2-lactylate, ascorbic acid), monocalcium phosphate, alpha amylase, natural flavor. I think they left out a closed parentheses somewhere around the cheese ... no matter ... my 2 questions (and you could direct me to the archives, as I finally learned how to handle them): What's malt flour? Does anyone have a cheese bread recipe that is light and fluffy? --------------- MESSAGE bread-bakers.v100.n017.16 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Heavy Yeasty Smell Date: Sun, 20 Feb 2000 00:06:04 -0500 This is in response to Steve Hayden, who wanted to know how to mimic Bob Evans' yeasty hot rolls. Having a strong yeasty smell in a bread would typically be considered a flaw, rather than something desirable, but to each his own! I've looked up the "problem" of bread tasting and smelling yeasty in several books, and here are some likely causes of the "problem", according to a troubleshooting chart published in Betsy Oppenneer's latest book, Breads from Betsy's Kitchen. Yeasty bread can be caused by too much yeast, if the yeast is old, if the yeast is over-fermented, if the dough rose too long in either its first or second rising, if the dough rose too quickly, or if the rising place was too warm. So if your intention is to have yeasty bread, those are some conditions to consider. Another thought: just because someone makes bread (or any baked good, or even any food product, for that matter) a certain way, even at a restaurant, doesn't necessarily mean that it is the correct or intended method. I've been served nearly inedible barely-baked bread at respectable restaurants, probably because someone was trying to hurry things up. Happy Baking! Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n017.17 --------------- From: Paul and Ruth Provance Subject: Re: Oatmeal bread Date: Sun, 20 Feb 2000 11:38:34 -0500 <> I don't know if you would call it a recipe, but I address that in the options or notes to my Daily Bread recipe/article at: http://www.upword.com/bread/daily.html Mostly, I just add it to the rest of the ingredients, lessening the amount of liquid to accommodate the liquid in the oatmeal. I have leftover oatmeal in the freezer, and always intend to use it in bread. Sometimes I actually remember! Keep baking bread! Ruth --------------- MESSAGE bread-bakers.v100.n017.18 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Cinnamon rolls Date: Sun, 20 Feb 2000 00:12:33 -0500 A few more points to ponder in the continuing saga of cinnamon rolls: The addition of mashed potato to the sweet dough adds moistness, a light texture, and considerably improves the softness and the keeping qualities of the rolls. Including the raisins in the dough rather than placing them on top of the rolled-out dough, makes for softer raisins that are better incorporated in the roll, less likely to fall out or to dry out/burn in the oven. Slice the rolls with dental floss, as others have mentioned, to help maintain the shape of the roll. Happy Baking! Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n017.19 --------------- From: Reggie Dwork Subject: Caramel Rolls Date: Sat, 19 Feb 2000 23:35:28 -0800 Since we have been discussing cinnamon rolls ... here is a variation that sounds wonderful to me!!!! * Exported from MasterCook * Caramel Rolls Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Daily Bread Mailing List Hand Made Nuts Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 1/2 C Warm Water -- (105 - 115 Deg F) 2 Tbsp Active Dry Yeast -- (2 Pkgs) 1/2 C Granulated Sugar 1 Egg 1 1/2 Tsp Pure Vanilla Extract 1/3 C Vegetable Oil 1/2 C Nonfat Dry Milk -- Or Buttermilk Powder 1 Tbsp Salt 7 1/2 C All-Purpose Flour -- To 8 C All-Purpose Flour Caramel: 1 C Butter -- (2 Sticks) 2 C Packed Brown Sugar 1/2 C Light Corn Syrup 1/4 C Water Cinnamon Filling: 6 Tbsp Butter -- Melted (3/4 Stick) 1 1/2 C Packed Light Brown Sugar -- Or Dark Brown Sugar 1/4 C Ground Cinnamon 1 C Chopped Pecans 1 C Dried Currants Place the yeast in a 1 cup measuring bowl with 1/2 cup warm water sprinkle the yeast and add a pinch of sugar. Let stand at room temperature until foamy about 10 minutes. In a large mixing bowl, combine the remaining water, remaining sugar, egg, vanilla, oil, dry milk powder, salt and 2 cups of the flour. Beat about 1 minute. Stir in the yeast mixture and add the remaining flour 1/2 cup at a time. Knead by hand or mixer for about 4 to 7 minutes until smooth and elastic. Let rise in a draft free place until doubled. Make the caramel: In a small skillet or heavy saucepan, melt the butter, brown sugar, corn syrup, and water over low heat stirring constantly. When melted remove from heat. Pour into baking pans or skillets that have been coated with Pam. Spread evenly over the surface.Turn onto a floured surface and knead a couple of times. In a small bowl combine the sugar and cinnamon. set aside. Turn the dough out onto a greased surface and divide into 2 portions. Roll into a 12 x 15 inch rectangle. Leaving a 1 inch border around the edges brush with the melted butter and sprinkle with the cinnamon and sugar dividing each between each of the 2 rectangles. Then sprinkle both with pecans and brown sugar. Roll up jelly-roll fashion, starting at the long edge. Cut into 12 equal portions each 1 to 1/2 inch thick. Place close together in pans cut side down. Cover loosely and let rise at room temperature about 45 minutes or until puffy and even with the rims of the pan. Bake at 350F until the rolls are light golden brown, about 30 to 35 minutes. Let cool at least 5 minutes, then invert onto a platter or baking sheet. Let cool for 20 minutes then pull apart to serve warm. The rolls can be refrigerated or frozen before the last rise. Cover the pans loosely with plastic wrap and refrigerate 2 to 24 hours. Remove pans to room temperature and let rest 30 minutes while preheating the oven. If freezing use a disposable aluminum pan to avoid freezer burn or breakage. To thaw and bake frozen rolls, let stand uncovered at room temperature until doubled in bulk about 6 hours. Jerri Lynn Oklahoma - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 5403 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v100.n017.20 --------------- From: Paul and Ruth Provance Subject: Cinnamon rolls in the morning Date: Sun, 20 Feb 2000 11:46:06 -0500 <> Here is a recipe you might like to try. First is the recipe for sweet dough, followed by the recipe for "Mexican Sweet Rolls" that uses the sweet dough. There are other recipes that use this dough, and I have them in MC5, if you are interested in them. Keep baking! Ruth * Exported from MasterCook * Coolrise Sweet Dough Recipe By :Robin Hood Flour Kitchens Serving Size : 30 Preparation Time :0:00 Categories : Breads rise in refrigerator Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 C All-purpose Flour -- to 6 cups 2 Pkgs Active Dry Yeast 1/2 C Sugar 1 1/2 Tsps Salt 1/2 C Butter -- or margarine, softened 1 1/2 C Water -- hot from the tap 2 Ea Eggs -- at room temperature Salad Oil Combine 2 C flour, undissolved Yeast, sugar and salt in large bowl Stir well to blend. Add softened butter. Add hot tap water to ingredients in bowl all at once. Beat with electric mixer at medium speed 2 minutes. Scrape bowl occasionally. Add eggs and 1 C more flour. Beat with electric mixer at high speed 1 minute, or until thick and elastic. Scrape bowl occasionally. Gradually stir in just enough of remaining flour with wooden spoon to make a soft dough that leaves the sides of bowl. Turn onto floured board. Round up into ball. Knead 5 to 10 minutes, or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 20 minutes on board. Punch down. Divide and shape as desired into 2 coffee cakes or 2 1/2 dozen rolls (see associated recipes). Place in greased pans or on greased baking sheets. An 8" square pan is ideal for 1 dozen pan rolls, and a 13 x 9 x 2" pan for 1 1/2 dozen pan rolls. Brush surface with oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours at moderately cold setting. When ready to bake, remove from refrigerator. Uncover. Let stand 10 minutes while preheating oven. Puncture any surface bubbles with oiled toothpick just before baking. Bake in 375° oven 20 to 25 minutes, or until done. Bake on lower oven rack position for best results. Remove from pans or baking sheet immediately. Cool on racks. Brush with butter, or frost and decorate as desired. Makes 2 coffee cakes or 2 1/2 to 3 dozen pan rolls. Description: "This is the start of many good things" Source: "Homemade Bread, by the Food Editors of FARM JOURNAL" Copyright: "1969 by Farm Journal, Inc." Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 4g Total Fat; (26% calories from fat); 3g Protein; 19g Carbohydrate; 21mg Cholesterol; 143mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : This is the basis of some more recipes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coolrise Mexican Sweet Rolls Recipe By :Robin Hood Flour Kitchens Serving Size : 36 Preparation Time :0:00 Categories : Breads rise in refrigerator Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Sugar 1 C Flour 1 Tsp Cinnamon 2/3 C Nuts -- finely chopped 1/2 C Butter -- melted 2 Ea Egg Whites -- beaten until frothy Coolrise Sweet Dough Combine sugar, flour, cinnamon, nuts, melted butter and egg whites. Prepare Cool Rise Sweet Dough as recipe directs. When ready to shape, pinch off pieces of dough of equal size and shape into balls 1 1/2" in diameter. Place on greased baking sheet about 3" apart. Press each ball down to flatten slightly. With finger, make indentation in center of each ball. Top with spoonful of sugar-cinnamon mixture. Cover loosely with plastic wrap. Refrigerate as CoolRise Sweet Dough recipe directs. Bake at 375° for 15 to 20 minutes, or until done. Remove from baking sheet immediately. Cool on racks. Makes 36 rolls. Source: "Homemade Bread, by the Food Editors of FARM JOURNAL" Copyright: "1969 by Farm Journal, Inc." Yield: "36 Rolls" - - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 6g Total Fat; (39% calories from fat); 2g Protein; 17g Carbohydrate; 16mg Cholesterol; 89mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Use 1/2 recipe for CoolRise Sweet Dough, and halve amounts of the other ingreients to make 18 rolls. Nutr. Assoc. : 0 0 0 0 0 0 0 --------------- END bread-bakers.v100.n017 --------------- -------------- BEGIN bread-bakers.v100.n018 -------------- 001 - "J.J. Sommerville" Subject: Date: Sun, 20 Feb 2000 14:52:24 -0500 These all looked so good to me! I made the Split-Top Butter loaf and it was great! (Hubby and I ate 1/2 of a loaf before it had totally cooled!). The next time I make it, I'm going to add some whole wheat flour to see how it does. The next one I want to try is the Marbled Pumpernickel Rye (I love making croutons out of the store bought stuff!) * Exported from MasterCook * Cheese-Filled Crowns Recipe By :Family Circle 2/1/00 Serving Size : 16 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1/2 c warm water -- 105 to 115 2 tsps maple syrup -- plus 1/4 cup 2 env active dry yeast 6 tbsps butter -- melted 1 egg 1/4 c sweetened dried cranberries -- chopped 3 c bread flour -- up to 3 1/4 cups 1 1/2 tsps salt Filling: 4 ozs berry flavored cream cheese -- 1/2 cup 1 tbsp berry preserves 3 tbsps all-purpose flour 1 egg yolk 1 tsp vanilla pn ground nutmeg 1/4 c chopped pecans Topping: 1 tsp sugar 1/4 tsp ground cinnamon Dough: Mix together warm water and 2 tsps syrup in small bowl. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes. Combine remaining syrup, butter, egg, cranberries, 2 cups flour and salt in large bowl. Add yeast mixture. Beat on medium speed 3 minutes or until well combined. Stir in enough of remaining flour to make dough. Turn dough out. Knead until smooth and elastic, 5 to 8 minutes, adding more flour as needed to prevent sticking. Place in greased bowl, turning to coat. Cover with clean kitchen towel. Let rise until doubled in volume, about 1 1/4 hours. Punch dough down. Let rest for 5 minutes. Filling: Beat cream cheese, preserves, flour, egg yolk, vanilla and nutmeg in small bowl until smooth. Roll dough out to 16 x 11-inch rectangle. Spread filling over dough, leaving 1-inch border. Sprinkle with nuts. Starting with long side, roll up. Chill 15 minutes to firm slightly. Cut roll into 16 equal slices. Place slices, cut sides up, in greased muffin cups. Snip through each slice, cutting into quarters, using scissors. Spread dough pieces open. Cover. Let rise until doubled, 25 to 30 minutes. Heat oven to 350F. Topping: Mix sugar and cinnamon. Sprinkle over crowns. Bake in 350F oven 15 to 20 minutes, until golden brown. Remove to rack to cool slightly. Serve warm. Description: "16 crowns for $5.51" - - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 7g Total Fat; (36% calories from fat); 4g Protein; 21g Carbohydrate; 37mg Cholesterol; 249mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate-Peanut Butter Bread Recipe By :Family Circle 2/1/00 Serving Size : 24 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c warm water -- 105 to 115F 2 tsps sugar -- plus 1/3 cup 2 env active dry yeast 2 tbsps butter -- at room temperature 1/4 c smooth peanut butter 1 egg 3 c bread flour -- up to 3 1/4 cups 1 tsp salt Filling: 18 mini chocolate-peanut butter cups Glaze: 8 mini chocolate-peanut butter cups 1 tbsp milk Dough: Mix together warm water and the 2 tsps sugar in small bowl to dissolve sugar. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes. Mix together butter, peanut butter, egg, 2 cups bread flour, the salt and remaining sugar in large bowl. Add yeast mixture. Beat with mixer on medium speed for 3 minutes or until well combined. Stir in 1 cup of the flour or more as needed for dough to come together. Transfer dough to work surface. Knead until smooth and elastic, about 8 minutes, adding more flour as needed to prevent the dough from sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume about 1 3/4 hours. Punch dough down. Let rest for 5 minutes. Gently pat, or roll dough into 9 inch square. With sharp knife or pizza cutter, cut square into 36 equal squares (6 pieces across each side). Filling: Unwrap and cut chocolate-peanut butter cups in half. Taking 1 piece of dough, wrap around a peanut butter cup half. Pinch together, forming ball that covers cup. Repeat with remaining dough and cup halves. Place balls, smooth side down, in bottom of greased 6 cup Bundt pan or 9-inch round layer-cake pan. Continue lining pan with balls of dough until all pieces are used up and the pan is full. Place pan in COLD oven. Turn oven to 375F. Bake for 30 to 35 minutes or until top is golden and puffed. Immediately remove bread from pan to wire rack to cool. Glaze: Meanwhile, melt 8 mini peanut butter cups in small saucepan over very low heat. Stir in milk until smooth. Drizzle over the bread. To serve, either cut into slices or pull the pieces apart. - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g Protein; 14g Carbohydrate; 10mg Cholesterol; 115mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marbled Pumpernickel Rye Recipe By :Family Circle 2/1/00 Serving Size : 12 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pumpernickel Dough: 2/3 c warm water -- 105 to 115F 1/2 tsp sugar 1 env active dry yeast 1 c bread flour -- plus 2 tablespoons 3/4 c rye flour 1 1/2 tsps salt 1 tsp caraway seeds 2 tsps espresso powder 2 tbsps unsweetened cocoa powder 1 tbsp cider vinegar 2 tbsps unsulfered molasses Rye Dough: 2/3 c warm water -- 105 to 115F 1/2 tsp sugar 1 env active dry yeast 1 c bread flour -- plus 2 tablespoons 3/4 c rye flour 1 1/2 tsps salt 1 tsp caraway seeds 1 tbsp cider vinegar 2 tbsps unsulfered molasses Topping: 1 egg white -- lightly beaten 1/2 tsp caraway seeds Pumpernickel dough: Mix 1/3 cup warm water and sugar in small bowl. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes. Mix bread and rye flours, salt and caraway seeds in large bowl. Whisk in espresso and cocoa powders. Add vinegar and molasses to remaining 1/3 cup warm water. Stir vinegar-yeast mixture into flour mixture in bowl. Add more bread flour if dough is too sticky. Turn dough out onto floured work surface. With floured work surface. With floured hands, knead until smooth and elastic, about 10 minutes; dough will be slightly stiff. Transfer dough to greased bowl; turn to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 1/2 hours. Rye Dough: Prepare dough following steps 1 through 3, omitting espresso and cocoa powders. Transfer to a second greased bowl, turning to coat. Cover with towel. Let rise in warm place until doubled in volume, about 1 1/4 hours. Remove doughs from bowls. Punch dough down. Let rest for 5 minutes. Roll doughs into 11 x 8 inch rectangles. On top of rye dough, place pumpernickel dough, overlapping so 1-inch strip of rye dough is exposed along short side. Fold exposed "lip" over; firmly roll up doughs together. Pinch seams to close; turn ends under. Transfer to greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan. Cover with kitchen towel. Let rise until doubled, about 1 1/2 hours. Heat oven to 350F. Lightly brush top of risen loaf with the beaten egg white. Sprinkle with the caraway seeds. Bake in heated 350 degree oven for 30 to 35 minutes or until golden, puffed and hollow-sounding when tapped. Remove from pan to wire rack to cool. Description: "1 loaf (12 slices) for $1.87." - - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 1g Total Fat; (5% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 540mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Baguette Recipe By :Family Circle 2/1/00 Serving Size : 32 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c bread flour 1 c all-purpose flour 1 env active dry yeast 2 tsps sugar 1/4 tsp onion powder 2 tsps salt 1 c very warm water -- (120 to 130F) 2 tbsps olive oil cornmeal -- for baking sheet Topping: 1 sm yellow onion -- sliced into rings 1/4 tsp salt 1 egg yolk 1 tbsp milk Combine bread and all-purpose flours, yeast, sugar, onion powder and salt in large bowl. Stir in very warm water and oil. Transfer flour mixture to work surface. Knead until well blended and dough is stiff, about 10 minutes, adding more flour as needed to prevent sticking. Transfer to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until almost tripled in volume, about 1 1/2 hours. Dust baking sheet with cornmeal and set aside. Topping: Meanwhile, as the dough rises, bring small saucepan of water to boiling. Add sliced onion; cook until softened, about 8 minutes. Drain. Sprinkle with salt. Once dough has risen, punch down. Let rest, covered, 10 minutes. Divide dough in half and shape into two 12 x 2 inch loaves. Transfer to baking sheet. With a razor or very sharp knife, make 4 diagonal slashes in each loaf. Whisk together egg yolk and milk in small bowl. Brush over loaves. Top with onion rings. Place bread in COLD oven. Turn oven on to 400F. Bake for 35 to 40 minutes or until loaves are puffed, golden and sound hollow when tapped on bottom. Transfer to wire rack to cool slightly. Description: "Makes 2 loaves (16 slices each) at $0.63 each loaf" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); 1g Total Fat; (19% calories from fat); 2g Protein; 10g Carbohydrate; 7mg Cholesterol; 151mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wisconsin Cheddar Beer Bread Recipe By :Family Circle 2/1/00 Serving Size : 32 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c bread flour -- up to 4 1/2 cups 1 env fast-acting yeast 1 sweet Italian sausage -- (about 4 oz) casing removed 12 ozs beer -- amber or regular 2 tbsps sugar 2 tsps salt 4 ozs shredded cheddar cheese -- about 1 cup 4 scallions -- chopped (about 1/2 cup) Topping: 2 tbsps butter -- melted Mix together 2 cups flour and yeast in large bowl. Cook sausage in small skillet, breaking apart with a wooden spoon, until cooked through, about 5 minutes. Heat beer, sugar and salt in saucepan until 120 to 130F on instant read thermometer. Pour into flour-yeast mixture in bowl. Beat with wooden spoon for about 100 strokes. Add remaining 2 cups flour, 1/2 cup at a time. Add sausage, 1/2 cup cheese, scallions; knead with hands. Transfer dough to lightly floured surface. Knead until smooth and elastic, about 8 minutes, adding flour as needed to prevent sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. Punch dough down. Divide in half. Let rest 5 minutes. Shape each half into oblong loaf, about 10 x 3 inches. Transfer to greased baking sheet. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, 30 minutes. Heat oven to 350F. Using razor blade or sharp knife, make long slash down center of each loaf. Sprinkle with 1/4 cup cheese down center of each loaf. Bake in 350Fe oven for 15 minutes. Brush each loaf with 1 tablespoon melted butter. Bake another 15 to 20 minutes or until golden and loaves sound hollow when tapped on the bottom. Remove to wire rack to cool. Serve slightly warm. Description: "2 loaves (16 slices each) at $1.86 each" - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 2g Total Fat; (22% calories from fat); 3g Protein; 14g Carbohydrate; 6mg Cholesterol; 164mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Split-Top Butter Loaf Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp sugar 3/4 c warm water -- 105 to 115F 1 env active dry yeast 1 1/2 c buttermilk 1 egg 1 tbsp salt 1/4 c honey 3 tbsps butter -- in pieces 6 c bread flour Topping: 2 tbsps butter -- melted Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy 5 to 10 minutes. Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts and mixture registers 110F to 120F on instant-read thermometer. Transfer to a large bowl. Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from the sides of the bowl. Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour. Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5 inch rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours. Heat oven to 350F. With a razor blade or very sharp knife, make a slash down length of each loaf. Bake in 350 degree oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire to cool. Description: "Makes 2 loaves (12 slices each) at $1.42 each loaf." Source: "Family Circle 2/1/00" - - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g Protein; 29g Carbohydrate; 15mg Cholesterol; 310mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v100.n018.2 --------------- From: Loiscon1@aol.com Subject: re wake up to cinnamon buns Date: Mon, 21 Feb 2000 22:14:37 EST From: "Jennis & Bradley Pickens" Subject: Question about Cinnamon Rolls I am happy to say you won't have to get up at the crack of dawn to enjoy your cinnamon buns. After you shape the buns and place them in the bread pan,you can cover with foil and refrigerate overnight. (or you can freeze them). Before baking, allow to come to room temperature, and as Erin suggested, let them rise again. (for at least 30 minutes). Then bake as directed. Well, it's not the crack of dawn but you will have to leave some time. Lois Conway, co-author Bread Machine Magic, The Bread Machine Magic Book of Helpful Hints and More Bread Machine Magic. Do visit our web page at: www.breadmachinemagic.com and say hi! --------------- MESSAGE bread-bakers.v100.n018.3 --------------- From: "Ellen C." Subject: About the bread recipe archives Date: Tue, 22 Feb 2000 07:01:20 -0500 The bread-bakers recipe archives contain every recipe ever posted to the bread-bakers digest (weekly list) and the daily-bread digest! We save recipes on a quarterly basis. The recipes are available in either text format or as MasterCook cookbooks. The text format files (mxp) can be imported into MasterCook, opened in any text editing program, or browsed on-line. The MC cookbook files (mcf) can only be opened in MasterCook; there is no importing necessary. The text files are available as either zipped or not. The MC cookbook files are available only as zipped files. Free programs are available on the net to download that will unzip these files. Here's a description of what you'll find when you go to the archives: For information on the archives, click on: 00index.txt Decide if you want text files or the MasterCook cookbooks. (If you are a MC user, I highly recommend you download the cookbooks. You will avoid any importing errors this way, and it's much easier.) Click on your choice of mc-zip/ txt-zip/ (or text/ if you just want to browse or do not have an un-zip program). You'll see a list of files with names such as: b3q99mxp.zip or b3q99mcf.zip The "3q" is the quarter, "99" is the year. "mcf" indicates it's a MC cookbook, while "mxp" indicates it's a text file (in MC import format). Files with names such as: b3q99idx.txt are simply an index of all recipe names in the associated recipe file and can be browsed on-line. To obtain a complete collection of recipes posted to these bread lists, download all the files (one for each quarter) and then merge them on your system. Again, if you are a MasterCook user, this is most easily accomplished by downloading the ".mcf" files found in the mc-zip section of the archives. I hope this helps you find what you need from the archives. Let me know if you have any other questions. -- Ellen C. ellen@elekta.com --------------- END bread-bakers.v100.n018 --------------- -------------- BEGIN bread-bakers.v100.n019 -------------- 001 - Reggie Dwork Subject: since we're talking scones Date: Mon, 21 Feb 2000 20:25:58 -0800 These were generously shared on another list and I wrote to Petra and asked permission to share them with all of you. She gave me her ok ... so here they are. Sure do look good!! * Exported from MasterCook * Old Fashioned Lemon Cream Scones Recipe By : "The Art of Quick Breads" by Beth Henspreger Serving Size : 10 Preparation Time :0:00 Categories : Scones Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Unbleached All-Purpose Flour -- Unsifted 2 Tbsp sugar 1 Tbsp baking powder 2 lemons -- grated zest 1/4 Tsp salt 4 Tbsp unsalted butter -- Cut Into Pieces 2 eggs 1/2 C heavy cream 1/2 Tsp Ground Cinnamon -- Mixed With 2 Tbsp Sugar -- For Sprinkling 1. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, baking powder, lemon zest and salt. Cut in the butter with a fork or heavy duty electric mixer until the mixture resembles coarse crumbs. In a small bowl, whisk together the eggs and cream. Add to the dry mixture and stir until a sticky dough is formed. 2. Turn out the shaggy dough onto a lightly floured surface and knead gently until the dough holds together, about 6 times. Divide into three equal portions and pat each into a 1" thick round and about 6" in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 3" biscuit cutter to make 10-12 smaller scones. 3. Place the scones about 1" apart on a greased or parchment lined baking sheet. Sprinkle the tops with the cinnamon sugar, if desired. Bake in the preheated oven until crusty and golden brown, 15-20 minutes. Serve immediately with homemade jam and butter. Variations: Currant Lemon Cream Scones Add 2/3 cup dried currants to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Dried blueberries, cranberries or cherries can also be used. Fresh Rosemary Lemon Cream Scones Add 1 tablespoon fresh chopped rosemary to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Cornmeal Lemon Cream Scones Substitute 3/4 cup fine-grind yellow, white or blue cornmeal for an equal amount of flour in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Dark and White Chocolate Lemon Scones Add 1/4 cup each bittersweet and white chocolate chips to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Honey Lemon Cream Scones Substitute an equal amount of honey for the sugar and reduce the cream by 1 tablespoon in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Brush the hot scones with additional warmed honey before serving. from "The Art of Quick Breads" by Beth Henspreger posted by Elizabeth Pruyn rec.food.cooking, August 1996 Posted with permission from Petra Hildebrandt - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 14 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creme Fraiche Scones Recipe By : "The Art of Quick Breads" by Beth Henspreger Serving Size : 14 Preparation Time :0:00 Categories : Scones Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C White Cake Flour -- Or -whole-wheat pastry flour 1 Tbsp sugar 2 1/4 Tsp baking powder 1/4 Tsp salt 1 1/2 C creme fraiche 1. Preheat the oven to 425F. In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut in the creme fraiche with a fork or a heavy-duty electric mixer until the mixture resembles a sticky, yet cohesive dough. 2. Turn the dough out onto a lightly floured surface and knead gently until the dough holds together, about 6 times. Divide the dough into two equal parts and pat each into a 1" thick round about 6" in diameter. With a knife, cut each round into quarters. Cut out the scones with a 2" biscuit cutter to make 12-14 scones. 3. Place the scones about 1" apart on a greased or parchment lined baking sheet. Bake in the preheated oven until crusty and golden brown, 15-18 minutes. Serve immediately. from "The Art of Quick Breads" by Beth Henspreger posted by Elizabeth Pruyn rec.food.cooking, August 1996 Posted with permission from Petra Hildebrandt - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 4370 0 0 0 0 1671 * Exported from MasterCook * Blueberry Scones (Martha Stewart) Recipe By : Martha Stewart Living Serving Size : 8 Preparation Time :0:00 Categories : Scones Bread-Bakers Mailing List Fruits Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C all-purpose flour 3 Tbsp sugar -- plus more for -sprinkling tops 1 Tbsp baking powder 3/4 Tsp salt 6 Tbsp (3/4 Stick) Cold Unsalted Butter -- Cut In Pieces 1 1/2 C fresh blueberries -- picked -over and rinsed 1 Tbsp grated lemon zest 1/3 C heavy cream -- plus more for -brushing tops 2 Lg eggs -- lightly beaten 1. Adjust rack to center of oven, and heat to 400F. Place a Silpat baking mat on a baking sheet, and set aside. 2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest. 3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. 4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool. SOURCE: Martha Stewart Living JULY 30, 1999 MM-format by Petra Posted with permission from Petra Hildebrandt - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 1553 0 0 20084 0 0 0 * Exported from MasterCook * Oat Scones (Martha Stewart) Recipe By : Martha Stewart Living Serving Size : 10 Preparation Time :0:00 Categories : Scones Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C whole-wheat flour 2 C all-purpose flour 3/4 C granulated sugar 3/4 Tsp salt 1 Tsp baking soda 2 1/2 Tsp baking powder 2 1/2 C oats 1 C dried sour cherries -- Rough Chopped 300 G (10 oz) chilled butter -- Cut In 1/2" Pieces 2/3 C buttermilk 1 Tbsp heavy cream 1 Tbsp sanding sugar This recipe uses whole-wheat flour, all-purpose flour, and rolled oats for a hearty texture. Brush the top of each scone with heavy cream and sprinkle with sanding sugar for a crisp, glimmering finish. Serve scones fresh from the oven with butter, jam, or that British favorite, clotted cream. Freezing the dough for at least two hours before baking keeps scones from spreading too much. The dough will keep in the freezer for up to three weeks, so keep some on hand for the overnight guests you might have this holiday season. 1. Line an 11-by-17-inch baking sheet with parchment paper. Combine all dry ingredients, except sanding sugar, with the cherries in the bowl of an electric mixer fitted with a paddle attachment. Add butter, and mix on medium-low speed until the mixture resembles coarse meal. Add buttermilk, and mix until combined. 2. Turn out the mixture onto a clean work surface. With hands, quickly pat mixture into a 16-by-3 1/2-inch rectangle that is 1 1/2-inches high. Score rectangle into ten triangles. Cover with plastic wrap, and transfer to the freezer for at least 2 hours. 3. Heat oven to 350F. Remove dough from the freezer, and cut into triangles with a sharp knife. Place scones two inches apart on the prepared baking sheet. Brush scones with heavy cream, and sprinkle with sanding sugar. Bake until lightly golden, about 30 minutes. SOURCE: Martha Stewart Living JUNE 11, 1999 MM-format by Petra Posted with permission from Petra Hildebrandt - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 5033 222 0 0 1440 --------------- MESSAGE bread-bakers.v100.n019.2 --------------- From: "Sam and Sue Hurwitz" Subject: beautiful crust on challah Date: Tue, 22 Feb 2000 17:04:43 -0500 For a beautiful crust on an egg bread or challah, I used an egg wash on the dough before the final rising and again about ten minutes before the bread was removed from the oven. Came out great. Sam --------------- MESSAGE bread-bakers.v100.n019.3 --------------- From: DH1009@aol.com Subject: Pizza Dough Date: Wed, 23 Feb 2000 17:55:00 EST Does anybody have a good recipe for pizza dough with a bread machine? I have lost the book that came with my bread machine that had a really good recipe in it. Also, how about a recipe for French Bread dough with the bread machine? Thanks, Debbie --------------- MESSAGE bread-bakers.v100.n019.4 --------------- From: Marjess Leighton Subject: Honey cracked wheat recipe? Date: Tue, 22 Feb 2000 18:51:14 -0500 I have a bread base called Honey Cracked Wheat, which I bought from KA a couple of months ago. Unfortunately, when I went to make another loaf, I found that I had misplaced the recipe which was on the bag. I had cut it out when I transferred the base to another container, and then lost it. KA very kindly promised to send the recipe right out to me. However, the first of two requests was more than 4 weeks ago, and I don't have the recipe. I'd really like to make the bread again, if anyone can help me out. thanks. Marjess --------------- MESSAGE bread-bakers.v100.n019.5 --------------- From: Ruth Warren Subject: Re:bread-bakers.v100.n015 Date: Mon, 21 Feb 2000 02:25:30 -0600 I got lost in the archives. Reggie, you mentioned a cinnamon swirl bread recipe. Was it a bread machine one. I know I have one in my 15 bread machine cookbooks, but darned if I can find it. I remember that I made a cinnamon mixture and froze it and then added it after the knead cycle. It was not a dough one but baked in the machine. (the only way I do things) I'd appreciate it if someone would either send or post it. thanks. Ruth ************************************************************ Visit me on the web at http://www.geocities.com/Heartland/Acres/8785 ************************************************************ --------------- MESSAGE bread-bakers.v100.n019.6 --------------- From: "Joan Ross" Subject: xanthan gum Date: Tue, 22 Feb 2000 13:57:04 -0500 Hello, I read my Bread-Baking newsletter all the time!. Thoroughly enjoy it and advise my reader's to join your mailing for all kinds of baking info. I used to be a regular contributor but I got so busy going back to work since my girls started college plus keeping up with my web page. Anyway, here is yet another source for xanthum gum as well as other chemicals and lab supplies. They also sell Hartshorn ( ammonium carbonate ) , guar gum, Kosher plain gelatin etc. Hopefully they still are in business. Tri-ess Sciences located in Burbank Ca. Call toll free for a catalog: 1 800 274-6910 0r 1 818 8487838 regards Joan Visit our web page: personal as well as fabulous baking & culinary topics http://www.pipeline.com/~rosskat/ --------------- MESSAGE bread-bakers.v100.n019.7 --------------- From: "Schmitt, Barbara E." Subject: KAF Cinnamon Filling Date: Tue, 22 Feb 2000 14:34:47 -0500 >Andie Paysinger posted recently about the King Arthur Baker's Cinnamon Filling, >so I thought I would add my 2 cents' worth. I love King Arthur, and think >their catalog is great. BUT, I find a number of their fillings and other >"mixed" ingredients contain artificial ingredients, which are not necessarily >spelled out in the catalog (I have bought vanilla products, only to find out >they are artificial vanilla flavor). I am not a natural food freak, but I do >object when I can taste the difference. The Cinnamon Filling is a case in >point for me; it is made with a Crisco equivalent, and that is not the taste I >want in the middle of my cinnamon buns -- I want REAL butter! The package did, >however, give me the idea of sprinkling a couple of teaspoons of water over a >cinnamon and white sugar filling, which helps to keep it in place and keeps it >moister. By the way, I made the cinnamon buns with the vanilla instant pudding that were posted recently, and they were FANTASTIC -- which is a good thing, because they make FIVE 8x8 pans! --------------- MESSAGE bread-bakers.v100.n019.8 --------------- From: Reggie Dwork Subject: cinnamon swirl bread Date: Tue, 22 Feb 2000 12:30:00 -0800 Here is the one from the archives that is made in the machine as a dough then baked in the oven ... the next one is hand made. * Exported from MasterCook * Pj's Cinnamon Swirl Bread Recipe By : King Arthur Catalog (Sheri T.) Serving Size : 1 Preparation Time :0:00 Categories : Breads Low Fat Bread-Bakers Mailing List Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Teaspoons active dry yeast -- (instant) 3 Tablespoons sugar 1 1/2 Teaspoons salt 3 1/2 Cups bread flour 1/4 Cup powdered milk 2 Tablespoons unsalted butter -- cut into pieces 1 Cup warm water 2 Tablespoons warm water 1 Tablespoon cinnamon -- mixed with 1 Tablespoon sugar Place ingredients, except cinnamon-sugar, into bread machine and run on "dough" cycle. When machine has completed cycle, place dough on lightly oiled surface and let sit for 5 minutes. Roll into 8X15" rectangle, sprinkle with cinnamon-sugar. Starting with short end, roll dough into tight log. Tuck ends under. Put loaf seam side down in lightly greased bread pan. Let rise in warm place for 1-1.5 hours. Bake bread in 375F oven for 35-40 minutes. May need aluminum foil tent last 10 minutes of baking to keep it from getting too brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Swirl Loaf, Old-Fashioned Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Sweet Breads & Cakes Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - Makes 2 loaves 6 Cups all-purpose flour -- to 6 1/2 c. 1/3 Cup sugar 4 1/2 Teaspoons active dry yeast, rapid rise - Fleischmann's RapidRise Yeast 1 1/2 Teaspoons salt 1 Cup milk 1/2 Cup water 1/3 Cup butter or margarine -- cut into pieces 2 eggs 3 Tablespoons butter or margarine -- melted 1/4 Cup sugar 2 Teaspoons Ground Cinnamon 1/2 Cup raisins 1 egg white -- lightly beaten Crumb Topping -- recipe follows In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast,and salt. Heat milk, water, and 1/3 cup butter until very warm (120° to 130F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. To fill and shape loaves: Divide dough in half. Roll each half to 16-x7-inch rectangle. Brush each rectangle with 3 tablespoons melted butter to within 1 inch of edges. Combine 1/4 cup sugar, cinnamon, and raisins; sprinkle evenly over dough. Beginning at short end of each rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in 2 greased 9- x 5-inch loaf pans.Cover; let rise in warm place until doubled, about 30 to 45 minutes. Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375F for 40 to 45 minutes or until done. Remove from pans; let cool on wire racks. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 1/3 cup firmly packed light brown sugar, and 1 teaspoon Ground Cinnamon. Cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs. >From: louiseh@juno.com - - - - - - - - - - - - - - - - - - NOTES : I tried this recipe today, and it turned out fantastically!!!! Nutr. Assoc. : 0 0 0 2019 0 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v100.n019.9 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Jessica's Biscuit - - Cookbook Source Date: Wed, 23 Feb 2000 22:15:07 -0500 There is a book company from whom I've purchased quite a few cookbooks in the past few years, and it is called Jessica's Biscuit. They discount all books, even new releases, and often have considerable discounts on certain titles. They put out an informative catalogue that is great to peruse. With a $40 order, you can get a free book of your choice from selected titles, or a t-shirt. Shipping is reasonable. Their website is www.ecookbooks.com and their e-mail address for questions is info@ecookbooks.com and their telephone number is 1.800.878.4264. Happy Reading! Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n019.10 --------------- From: Kathy Engel Subject: Sweet Milk Scone Variations, As Requested Date: Wed, 23 Feb 2000 21:23:23 -0500 A number of people have emailed me and asked me to post the variations that I mentioned for the Sweet Milk Scones, so here they are. Also, there is no sugar or any other sweetener called for in the basic recipe, despite the name "Sweet Milk Scones". I have only made the savory version with minced dried onion and dried parsley, so I can't recommend or not recommend any of these recipes. Again this is taken from "From Celtic Hearths" by Deborah Krasner. Sweet Variations Honey Scones -- Using the basic recipe for Sweet Milk Scones, substitute 1/4 Cup orange juice and 1/2 Cup milk for the 3/4 Cup milk, and add 2 Tablespoons honey, the grated zest of 1 lemon, and 1 Tablespoon chopped walnuts to the dough before rolling it out. Jam Scones -- Make the basic recipe for Sweet Milk Scones and divide it in two. Roll out both pieces to 1/2 inch thickness, and form each into a large round or rectangle. Brush the edges of one piece with a beaten egg or milk, and spread 2 Tablespoons fruit jam to within an inch of the edge. Put the other piece of dough on top, and press lightly around the edges to secure the sandwich. Lightly score the top into squares, cutting only part way through; brush the top with beaten egg, and bake. Fruit Scones -- Using the basic Sweet Milk Scones recipe, add up to 1/2 Cup of soft fruit such as blueberries, raspberries, sliced strawberries, or chopped mango along with a few spoonfuls of sugar if needed, to the dough before it is rolled out. Cream Scones -- Substitute 3/4 Cup fresh heavy cream or sour cream for the milk in the basic recipe. Add 2 eggs to the dough at the same time as the cream. This rich scone tastes quite different from the basic recipe, and can be used as a base for individual strawberry shortcakes. Treacle Scones -- Prepare the basic recipe for Sweet Milk Scones. Mix 2 Tablespoons molasses into the milk before adding it to the flour. Add 1/2 cup chopped walnuts to the dough before rolling. Savory Variations Herb Scones -- Add 1 teaspoon dried herbs, or 2 teaspoons (or more) chopped fresh herbs, to the basic dough before rolling out. (We usually use dried minced onion -- 2 Tablespoons, and dried parsley -- 1 to 2 Tablespoons ). The author suggests: "tarragon is good with a chicken-based dish; basil or oregano are sublime with tomatoes; chopped cilantro and red pepper make a spirited addition to soups of Asian or southwestern origin. For a truly intense herb scone, add 1/3 to 1/2 Cup pesto sauce to the dough along with the milk, keeping in mind that extra flour will be needed on the board to compensate for the extra liquid." Cheese Scones -- Add 1 generous cup of grated cheese to the basic dough before rolling it out. Cheddar is a particularly good choice, as is parmesan. The author likes to serve them with vegetable soup. Onion Scones -- Wilt 1 chopped smallish onion (Vidalia, for sweet flavor) in a pan with a little olive oil or canola oil (healthy version) or bacon fat (traditional version) until transparent but not brown. Cool. Add most of it to the dough for Sweet Milk Scones before rolling it out, but for extra flavor reserve a bit of cooked onion to put on top of each scone (after brushing scone with a beaten egg) before baking. Kathy --------------- MESSAGE bread-bakers.v100.n019.11 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Quick Mist Oil Sprayer Date: Wed, 23 Feb 2000 22:39:11 -0500 The Quick Mist oil sprayers that I have purchased at Williams-Sonoma are another valuable kitchen helper. I have two stainless steel ones, one filled with canola oil and the other with extra virgin olive oil. They have countless uses, limited only by your imagination, from filming rising bread dough to keep it from drying, misting just about anything from skillets to vegetables for grilling, with no harmful propellants. They can be filled with essentially any liquid of your choice, that you wish to spray. Happy Baking! Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n019.12 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Rubber Jar Opener Mat Hints Date: Wed, 23 Feb 2000 22:23:10 -0500 Besides the intended use of opening recalcitrant jars, a rubber jar opener mat can be used for several other helpful tasks: When mixing by hand, place a rubber jar opener mat under a mixing bowl to keep the bowl from moving. Place one under a cutting board to stabilize it when chopping ingredients. Use two mats, spaced evenly apart, under larger cutting boards, such as when rolling out dough or pastry. Roll the mat up to form a tube around garlic cloves. Roll gently back and forth over the countertop to easily remove the skin. Happy Baking! Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n019.13 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Onion Hints Date: Wed, 23 Feb 2000 22:33:26 -0500 Chopping onions has no effect on me whenever I'm wearing my contact lenses. (Originally hard, now gas-permeable Boston lenses) For those times when I'm wearing glasses, this works perfectly to prevent burning and weeping eyes: From the moment you pick up the onion, start breathing through your mouth only. You will not cry! To remove the lingering scent of onions (or garlic, or fish) from your hands, "wash" your hands under running water with a Nonion bar. The stainless steel alloy reacts harmlessly with the scent, completely removing it, and the bar will never wear out. It is a boon to those with sensitive skin, as it is not any more harsh than just plain water. A stainless steel spoon will also work, although it is more awkward to "wash" your hands with a spoon. Happy Chopping! (for bialys or bagels or onion lover's twist or onion dill bread or......) Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n019.14 --------------- From: Mau Cat Subject: Original (or close) recipe Date: Thu, 24 Feb 2000 10:57:13 -0800 A couple of requests for the unadulterated recipe, so here it is... UBC Cinnamon Rolls 3 c milk 6 T butter 6 T granulated sugar 1 T salt 2 envelopes instant dry yeast 2 large eggs 9 c all purpose flour Filling 1 c melted butter divided 1 1/4 c granulated sugar 2 T cinnamon Scald milk. Must be very hot. Stir in butter, sugar and salt. In large bowl, combine milk mixture and eggs. Mix yeast and four to five cups of flour. Add flour to milk mixture and beat well for 10 minutes. Gradually add enough of the remaining flour to make a soft dough. Turn onto floured surface and knead until smooth and elastic. This will be a soft dough. Place in well-greased bowl and roll dough over to grease top. Cover with a damp cloth and let rise until double (~ 1 hr). Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out each piece of dough into 9 x 18 inch rectangle, spread with melted butter and sprinkle cinnamon/sugar mixture on top. Roll up like a jelly roll, starting at the long side. Cut into 2 inch slices. Place remaining melted butter in bottom of pan and arrange slices in pan and cover loosely with greased waxed paper. Let rise until double (45-60 minutes). Bake at 350F for 35-45 minutes. Remove from oven and immediately invert onto serving tray. Makes 18 large cinnamon buns. NOTE: Canadian all-purpose flour has the protein content of US bread flour. I don't know if US all-purpose flour gives the desired results or not. --------------- MESSAGE bread-bakers.v100.n019.15 --------------- From: jillmyers1@juno.com Subject: My search for Tahitian Vanilla Date: Fri, 25 Feb 2000 10:51:30 -0800 In my reading I've discovered that the Pure Tahitian vanilla extract in King Arthur Catalogue is a BLEND so it will taste like cookies and not DANISH PASTRY. Buyer beware! Unless you like that cookie flavor I don't recommend buying it. I've written my former supplier of the real thing- nothing blended to find out if they can acquire the truly pure Tahitian vanilla. the blend they are selling now is $2.99 for 4 oz. bottle. The real thing made cinnamon rolls heavenly and I sure miss that! I'll keep you posted ; D Jillsy ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v100.n019.16 --------------- From: Joni Repasch Subject: Oatmeal Bread from Cooked Oatmeal Date: Sat, 26 Feb 2000 01:42:58 -0500 Recently Kristi Spitzer requested an oatmeal bread recipe made from already cooked oatmeal. I found one in my Beard on Bread Cookbook which I have enclosed here. I'm also sending Kristi a copy directly. Oatmeal Bread with Cooked Oatmeal "....It is an interesting, loosely textured bread with an unusual light-brown color and a rich, full flavor. It is delicious with sweet butter, and it keeps well." James Beard 1 cup coarse rolled oats 1 cup boiling water 2 packages active dry yeast 1 tsp granulated sugar 1/2 cup warm water (100 -115 , approximately) 1 cup warm milk 1 Tbsp salt 1/4 cup dark brown sugar 4-5 cups [unbleached ]all-purpose flour Method: Electric Mixer Mixing: Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm [about 20 minutes, jtr]. Meanwhile, stir the yeast and teaspoon of sugar into the warm water until dissolved, allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir well, then stir in 4 cups of flour, 1 cup at a time. 1st Knead & 1st Rise: Turn out on a floured board. Knead into a smooth, pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes.) Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours. 2nd Knead & 2nd Rise: Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Throughly butter two 8 x 4 x 2-inch tins. Place the dough in the tins, cover, and let rise in a warm place until about even with the top of the tins, or almost doubled in bulk. Baking: Preheat the oven to 375F , place the bread in the center of the lowest rack, and bake for about 45 to 50 minutes, [or until internal temperature reaches 190F on an instant read thermometer. Jtr]. Remove the loaves to a rack and cool. Note: If you should want a very soft top crust, brush the loaves with melted butter when you bring them out of the oven. YIELD: 2 small loaves SOURCE: "Whole-Meal Breads," Page 107 From: "Kristi Spitzer" Subject: oatmeal bread Date: Sun, 13 Feb 2000 21:02:14 -0700 Does anyone out there have a recipe for bread made with cooked (leftover) oatmeal ?? --------------- END bread-bakers.v100.n019 --------------- -------------- BEGIN bread-bakers.v100.n020 -------------- 001 - Joni Repasch Subject: King Cake Date: Sat, 26 Feb 2000 01:42:44 -0500 Last week someone was kind enough to suggest the website for King Cake. I checked it out and may try it some. In our local newspaper this week there was another recipe for this bread, called Buttery King Cake. I'm enclosing this recipe for anyone who might like to try it. Buttery King Cake ".....This recipe from the American Butter Institute is more of a sweet bread than a cake. It is make with yeast and drizzled with a simple lemon frosting and then sprinkled with sugar in the Romanov colors." 1/2 cup milk 1 package active dry yeast (2¼ tsp) 1/2 cup sugar 1 tsp salt 3 1/2 to 4 cups bread flour, divided 1/2 cup (1 stick) unsalted butter, softened & cut into pieces 3 eggs, slightly beaten at room temp 1 Tbsp grated lemon peel 1/2 tsp ground nutmeg 1 egg 1 Tbsp milk A plastic doll, 1-inch high, dried bean or pecan half* Frosting (recipe follows) Heat 1/2 cup milk until warm (105 to 115F ). In a large mixer bowl, dissolve yeast in warm milk. Stir in sugar and salt and mix well. Let stand a few minutes, or until bubbly. Add 2 cups of the bread flour, the butter, beaten eggs, lemon peel and nutmeg. With an electric mixer, beat on slow speed until all ingredients are moistened. Beat 3 minutes on medium speed. Stir in enough remaining flour to make a soft dough. On a lightly floured surface knead dough until smooth and elastic, adding more bread flour if needed, about 5 minutes. Place dough in well-buttered bowl and cover loosely with plastic wrap. Let dough rise in a warm place (80 to 85F ) about 1 1/2 hours, or until dough doubles in volume. Punch down dough several times to remove air bubbles. Shape into a rope 24 inches long and place on a buttered baking sheet. Pinch the ends together to form a ring. Cover dough with a cloth and let it rise in a warm place until it again doubles in volume, about 1 1/4 hours. Preheat oven to 350F . Whisk together the remaining egg and 1 Tablespoon milk; gently brush over the top of the dough. Bake 22 to 27 minutes or until golden and cake sounds hollow when lightly tapped. [Internal temperature should read 190F on an instant-read therm.] Remove from baking sheet and cool completely on a wire rack. Once the cake is cool, press the doll, dried bean or nut gently into the bottom of the cake so that it is hidden. _______________ *The person who found the treasurer in the cake last year must bake the cake for this year's "fat Tuesday" or Mardi Gras. Frosting: 2 cups confectioners' sugar 1/4 cup fresh lemon juice 1 to 2 Tablespoons milk Yellow, green and purple decorating sugars.* Combine confectioners' sugar, lemon juice and 1 tablespoon milk. Stir with a wire whisk until smooth. If icing is too thick, stir in another 1 tablespoon milk. Spoon icing over top of ring, allowing it to run down the sides. Sprinkle with colored sugar, creating rows of each color about 1½ inches wide. Repeat all around the ring. YIELD: Makes 14 servings. SOURCE: American Butter Institute as reproduced in The Washington Times, Wednesday, February 23, 1000:E1 ____________ * Alexis Romanov of the Russian royal family visited Mardi Gras in New Orleans in 1872 and from hence forth, it is said, the celebration took on the royal colors signifying justice, faith and power. --------------- END bread-bakers.v100.n020 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved