Date: Mon, 23 Mar 2015 06:34:30 GMT -------------- BEGIN bread-bakers.v115.n011 -------------- 001 - Haack Carolyn Subject: Holiday baking Date: Sun, 15 Mar 2015 04:47:02 -0700 --800824949-414129734-1426420022=:44976 Here are two baked holiday treats my sister and I have baked and gifted for nearly 40 years. >our family Stollen recipe (updated with Cornell Mix ingredients for a hint of nutrition, you can sub same measure of AP flour for wheat germ & soy flour), and >Kentucky Whiskey Cake (which we'll think of as a very fancy quick bread). In true holiday tradition, the recipes are a bit fussy, but I promise you the results are very worthwhile! STOLLEN - makes 12, 1# loaves; can make half or quarter of the recipe. For the bread dough: 1 cup butter 4 cups whole milk 4 eggs, room temperature 2 cups granulated sugar 1 Tbsp salt 1 Tbsp nutmeg (one whole, freshly grated) 10 cups flour 10 tsp wheat germ 10 Tbsp soy flour 3 Tbsp active dry yeast 1/2 cup whole milk, warm 2 lbs mixed candied fruit 10 oz. blanched slivered almonds 15 oz. white raisins For the filling: 5 oz. blanched almonds, grated fine or pulverized in food processor 1 1/2 cups granulated sugar 1 1/2 Tbsp cinnamon 1 1/2 Tbsp cardamom (substitute cinnamon if preferred) 15 oz. white raisins 1/2 c. butter, melted For the icing: 4 cups confectioner's sugar, sifted 6 Tbsp butter, soft 4 tsp pure vanilla extract (NOT artificial) 1/4 c. whole milk Grease or butter loaf pans (I make 12, 1# loaves but you could opt for 6, 2# loaves in larger pans) Melt butter in a saucepan, add milk until very warm. Heat 1/2 c. milk, stir in yeast and let sit until foamy. In a VERY LARGE bowl, combine heated milk & butter, sugar, salt & nutmeg. Whisk in eggs, flour, and proofed yeast. Beat well (120 strokes with the whisk). Cover and let rise in a warm place until doubled, about 90 minutes. Put candied fruit and raisins into a sturdy paper bag with about 1/2 c. flour. Shake well to coat and separate pieces (hold the bottom of the bag!). Add contents of bag, the slivered almonds, and up to 3 cups flour. The dough should be stiff enough to knead. Cover and let rise in a warm place until doubled, about 90 minutes. Combine all filling ingredients except the butter; melt the butter in a small saucepan toward the end of the rising period. Knead the dough until smooth and elastic, adding as little flour as possible. Portion into 12 equal pieces (a kitchen scale is helpful). Roll out each piece to a 1/2" thick rectangle no wider than your bread pan is long. Brush with melted butter and sprinkle a scant 1/3 cup filling evenly over the surface. Roll up from one narrow end; seal ends and bottom and place, seam-side down, in prepared loaf pan. Brush the top of the loaf with butter. Repeat until all loaves are formed. (If there's any filling left over, try it mixed into oatmeal!) Cover the loaves with a kitchen towel and let rise until doubled in bulk, about an hour. Meanwhile, preheat the oven to 350F. When loaves are risen, bake 40-45 minutes; rearrange after 25 minutes to ensure even browning. Make the icing: combine all ingredients in a food processor, adding a little milk or sugar if necessary. The icing should be stiff enough to spread. Set up cooling racks with newspaper or waxed paper underneath to catch drips of icing. When the loaves are nicely browned and sound hollow when tapped on the bottom, turn out onto cooling racks top-side-up. Working quickly with an offset spatula, frost the tops of the loaves allowing the frosting to drip down the sides decoratively. Cool COMPLETELY; wrap in plastic wrap. Tie with curling ribbon if desired. (Cooled & wrapped loaves can be frozen in zipper freezer bags up to 3 months; add ribbon after removing from the freezer.) KENTUCKY WHISKEY CAKE makes one angel-food-cake sized cake or 12 mini-tube-pan cakes, or several loaf-pan cakes 1. This cake is soaked in bourbon after baking, and needs to age at least ONE MONTH before being served. 2. Pan preparation is key to successful release of the cake(s): Determine your preferred pan: a full-sized tube pan (angel cake pan), an oversized loaf pan (or several), or a dozen mini-tube-pans. Either grease, cover COMPLETELY with waxed paper pieces cut to fit, then grease the paper (for tube pan, first cover sides and tube of greased pan with strips of waxed paper taller than the side of the pan, extending across the junction of tube piece and side; then cover the bottom with a doughnut-shaped flat piece of waxed paper to hold the stubs down, then butter the inside of the paper-lined pan). Alternative is Laurel's Kitchen non-stick goop: 2 parts vegetable oil to one part liquid lecithin; mix well and brush on. "Nonstick spray" is INSUFFICIENT. 1/2 lb. white raisins 1 lb. red candied cherries 1 pint bourbon whiskey (decent, not great) 3/4 lb. butter, soft 3 cups granulated sugar 2 Tbsp molasses 6 eggs, separated 1 lb. pecans, the larger the better 5 cups all-purpose flour 2 tsp. freshly-grated nutmeg 1 tsp baking powder More bourbon (up to about another fifth) for soaking The night BEFORE baking, soak the raisins & cherries in the pint of bourbon overnight. In the morning, cut the cherries into quarters with a knife or kitchen shears. Prepare baking pan(s). Preheat oven to 300F. Beat egg whites until stiff, using a little of the sugar to stablize them. Reserve. Put pecans into a sturdy paper bag with about 3Tbsp flour; shake well to coat nuts with flour. Reserve, discarding any extra flour. Cream butter and remaining sugar, beat in egg yolks. Sift the 5 cups of flour, nutmeg and baking powder together; add to creamed mixture. Fold in stiff egg whites, 1/4 at a time, alternating with the bourbon from the soaked fruit. Fold just until no white streaks remain. Fold in fruit and floured pecans, just until well distributed. Spoon batter into prepared pan(s). Bake at 300F for 3 to 4 hours, until the cake(s) crack on top and the bottom of the crack is dry. Crust will be well-browned and shiny. Remove from pan(s) and cool, top-side-up, on a rack. Peel off waxed paper if used. Wrap cooled cake(s) in bourbon-soaked kitchen towels or heavy layers of cheesecloth. Be generous in the soaking. Store in a heavy plastic bag in the refrigerator; age AT LEAST one month before serving. To serve, cut thin while chilled (the large pecans make for a very pretty cross-section). This is a potent dessert, but beautiful and tasty. When we gift these, we put stickers usually used on prescriptions: Caution, may cause dizziness or drowsiness! --------------- MESSAGE bread-bakers.v115.n011.2 --------------- From: Gael Fashingbauer Cooper Subject: Lemon bread with drizzle--lost recipe Date: Sun, 15 Mar 2015 09:30:54 -0700 I've got plenty of lemon bread recipes, but the one I've lost is for an easy quick bread where once it's baked, you punch holes in the top with a chopstick or something and drizzle a sweet lemon topping into the holes. Anyone have one that might be my lost recipe? Thanks! Gael in Seattle --------------- MESSAGE bread-bakers.v115.n011.3 --------------- From: Reggie Dwork Subject: Tuscan Bread update Date: Sun, 15 Mar 2015 19:46:07 -0700 The recipe did not call for any salt. I was surprised also. Here is the correct URL ...https://recipeland.com/recipe/v/tuscan-bread-45377 --------------- MESSAGE bread-bakers.v115.n011.4 --------------- From: Reggie Dwork Subject: Easter Cheese Bread Date: Sun, 15 Mar 2015 19:50:40 -0700 Since Easter is around the corner I will share some recipes with you. * Exported from MasterCook * Bread, Easter Cheese, Crescia ~ Umbrian Recipe By :Deborah Mele Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups warm water 1 tablespoon active dry yeast 7 large eggs 1/2 cup olive oil 1 tablespoon coarse black pepper 1 tablespoon sea salt 2 cups grated pecorino cheese 8 cups all-purpose flour 8 ounces young pecorino cheese -- cut into 1/2" dice Crescia ~ Umbrian Yield: Makes Two Loaves Prep Time: 20 mins + 2 hrs rising time Cook Time: 45 mins Spray one large, or two small souffle dishes with oil, and using a strip of parchment paper, line the top of the dish adding an additional 2 to 3" of height. Add the yeast to the water in a bowl and mix, and let sit 5 minutes until bubbly. In another bowl, beat first the 7 eggs, then add the olive oil, salt, pepper, and grated cheese. Add the yeast mixture to the egg mixture and stir until combined. Add half the flour and stir. Continue to add flour one cup at a time until you create a firm dough that is not too sticky. Dump the dough onto a lightly floured surface, and knead by hand, folding in the diced cheese as you work the dough. Knead for about 5 minutes or until the cheese has been incorporated into the dough, and the dough is smooth. Lightly oil a large bowl with olive oil and let the dough rise until doubled, covered, in a warm spot. Punch down the dough and form it into a ball and place it into the prepared souffle dish. Preheat oven to 375F. Cover the bread with a kitchen towel and let it rise for about 30 minutes. Bake the bread for about 45 to 50 minutes (for large souffle dish), or until it reaches an internal temperature of 180F. Let the bread cool for 10 minutes, remove it from the baking dish and let cool to room temp before cutting into it. Source: "Adapted From Mary Ann Esposito" S(Internet address): "http://www.italianfoodforever.com/2015/03/crescia-umbrian-easter-cheese-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 369 Calories; 11g Fat (27.1% calories from fat); 11g Protein; 55g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 441mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat. --------------- MESSAGE bread-bakers.v115.n011.5 --------------- From: Reggie Dwork Subject: Easter Quick Sweet Bread Date: Sun, 15 Mar 2015 19:53:10 -0700 * Exported from MasterCook * Bread, Easter Quick Sweet, Recipe By : Serving Size : 48 Preparation Time :0:45 Categories : Bread-Bakers Mailing List Fruit Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 bottles beer 2 pounds dark brown sugar 1/2 cup butter -- or margarine 6 eggs 1 teaspoon vanilla extract 9 cups all-purpose flour 1/4 cup baking powder 3 cups raisins 3 cups candied mixed fruit Preheat oven to 350F (175C). Grease 4 9x5" loaf pans. In a large saucepan, combine beer, sugar and butter over medium-low heat. When the ingredients melt into each other remove from the stove top and let cool. When the mixture is cool, mix in beaten eggs and vanilla extract. In a large bowl, combine flour, baking powder, raisins and mixed fruits. Stir beer mixture slowly into the dry mixture, incorporating and mixing as you go. Pour mixture into the prepared loaf pans. Bake in a preheated 350F (175C) oven for 90 minutes. Source: "allrecipes.com" Start to Finish Time: "2:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 3g Fat (10.4% calories from fat); 4g Protein; 50g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates. NOTES : "A delicious Easter favorite from the islands. The time it takes to make this dish is worth it when you bite into a tantalizing piece. It tastes even more excellent served warm with butter or cheese." Original Recipe Yield 4 - 9x5" loaves Amount Per Serving Calories: 257 | Total Fat: 2.9g | Cholesterol: 32mg --------------- MESSAGE bread-bakers.v115.n011.6 --------------- From: Reggie Dwork Subject: Polish Easter Time Bread Date: Sun, 15 Mar 2015 19:56:36 -0700 * Exported from MasterCook * Bread, Paska - Polish Easter Time Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon active dry yeast -- (2 pkgs) 1/2 cup warm water -- (110F/45C) 3 cups warm milk 4 cups all-purpose flour 6 eggs -- beaten 1/2 cup white sugar 1 cup margarine -- softened 1/4 teaspoon salt 1/4 teaspoon lemon zest 12 cups all-purpose flour 1 egg 1 tablespoon water 2 tablespoons butter -- melted Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy. In the meantime, dissolve 1/2 cup sugar in the warm milk. Cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours. Stir in the beaten eggs, 1/2 cup sugar, margarine, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough. Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes. Divide dough into three parts. Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves. Bake at 350F (175C) for 45 to 50 minutes, or until done. Once they are done, brush the tops with melted butter for a soft crust. Description: ""This traditional Polish egg bread is wonderfully light with a slightly sweet flavor." Source: "http://allrecipes.com/recipe/paska-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 582 Calories; 16g Fat (24.7% calories from fat); 15g Protein; 93g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 211mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Amount Per Serving Calories: 601 | Total Fat: 15.3g | Cholesterol: 89mg --------------- MESSAGE bread-bakers.v115.n011.7 --------------- From: Reggie Dwork Subject: Cheese Babka Bread Date: Sun, 15 Mar 2015 20:11:05 -0700 * Exported from MasterCook * Bread, Cheese Babka Recipe By : Serving Size : 10 Preparation Time :1:00 Categories : Bread Bread-Bakers Mailing List Ethnic Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 1/4 teaspoons active dry yeast -- (1 .25 oz pkg) 1 pinch white sugar 1/4 cup warm water -- (110F/45C) 1/2 cup butter -- melted 1/4 cup white sugar 1 1/2 teaspoons salt 2 teaspoons vanilla extract 3/4 cup lukewarm milk 3 eggs 4 cups all-purpose flour -- divided Filling: 1 1/2 cups farmer's cheese 1/3 cup white sugar 1 1/2 tablespoons sour cream 1 egg 1 teaspoon vanilla extract 1/2 teaspoon dried lemon peel 2 tablespoons butter -- melted Polish Makes 1 Bundt-shaped loaf Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes. Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours. Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10" fluted tube pan (such as a Bundt). Turn the dough onto a lightly floured surface and pat into a 10" by 12" rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour. Preheat an oven to 350F (175C). Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing. Cook's Notes: Use a farmers' cheese that resembles very dry cottage cheese; do not use the slicing cheese that is also called farmer cheese or Amish farmer cheese. If you have a silicone Bundt pan, it will work wonderfully in this recipe. Source: "allrecipes.com" S(Internet address): "http://allrecipes.com/Recipe/Cheese-Babka" Start to Finish Time: "6:40" T(Bake): "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 423 Calories; 20g Fat (40.7% calories from fat); 13g Protein; 52g Carbohydrate; 2g Dietary Fiber; 128mg Cholesterol; 554mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n011.8 --------------- From: Reggie Dwork Subject: Bread Machine Challah I Date: Sun, 15 Mar 2015 20:18:56 -0700 * Exported from MasterCook * Bread Machine Challah I Recipe By : Susi Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Ethnic Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 2 eggs 3 tablespoons margarine 3 cups bread flour 1/4 cup white sugar 1 1/2 teaspoons salt 1 1/2 teaspoons active dry yeast Jewish Add ingredients to the pan of the bread machine in the order suggested by the manufacturer. Select Basic Bread and Light Crust settings. Start. Makes a 1 1/2 lb loaf Serves 24 Description: "Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine" S(Internet Address): "http://allrecipes.com/Recipe/Bread-Machine-Challah-I" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 2g Fat (23.0% calories from fat); 3g Protein; 15g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n011.9 --------------- From: Reggie Dwork Subject: More Easter recipes Date: Mon, 16 Mar 2015 08:27:15 -0700 * Exported from MasterCook * Bread, Hot Cross Buns #1 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour -- (wholemeal flour), (8oz, 225g) 2 cups unbleached white flour -- (8oz, 225g) 1 cup warm water 3 tsp active dry yeast 1/2 cup sugar -- (can use raw cane sugar or honey), (2oz, 50g) 2 tsp salt 3/4 cup softened butter -- (3oz, 75g) (or beef fat) 1 cup dried fruit -- (currants, raisins, sultanas), (4oz, 100g) 1/4 cup dried mixed peel -- (1 oz, 25g) grated zest from 1/2 an orange 1/2 tsp cinnamon 1/4 tsp grated nutmeg 1 tsp mixed spice -- (warm spices, clove, ginger) 2 eggs -- beaten For The Crosses: 1/2 cup all-purpose flour -- or bread flour, (2oz, 50g) 70 ml water Glaze: 1/4 cup brown sugar 1/2 cup hot water hands on time: 25 mins resting time: 2 hours oven temp: 200C / 400F / gas mark 6 Measure out the wholemeal flour and add the cup of warm water. Mix well so that the flour is completely wet, and allow to rest for at least 30 mins. This helps to get the gluten nice and stretchy. Sprinkle the yeast over the wet flour, and mix in the sugar (or honey) and mix well. I usually leave this to get the yeast working for about 20 minutes (optional). Next add the salt, softened butter, dried fruit, orange zest, beaten eggs and spices. Mix well. Finally add about 1 1/2 cups of flour, and mix well to incorporate. Add more flour as necessary if your dough is a little sticky, then turn out on a floured surface and knead for about 3 minutes. Cover the dough and leave to rise for about 1 1/2 hours, or until doubled in size. Knock back the dough and divide into about 16 equal pieces. Shape into balls and place on greased baking tray. Cover and leave to rise for about 30-45 mins or until doubled in size. Meanwhile, mix the white flour and water to make a flour paste. Put the paste in a small plastic bag, ready for piping the crosses. Turn your oven on to preheat. When the hot cross buns have risen, cut a small hole in the corner of the bag, and pipe crosses on the buns. Cook in the preheated oven for 15-20 mins , until the hot cross buns are golden brown and sound hollow when knocked on the bottom. Mix the sugar with the hot water in a small bowl, and cook in the microwave for 1 minute. Brush the sugar glaze over the tops of the hot cross buns to make them nice and shiny. Description: "A delicious Easter bread" Source: "homemade-bread-recipes.com" S(Internet Address): "http://www.homemade-bread-recipes.com/hot-cross-buns.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 10g Fat (31.7% calories from fat); 6g Protein; 42g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 368mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n011.10 --------------- From: Reggie Dwork Subject: Bread: Improving nutritional content Date: Mon, 16 Mar 2015 08:59:52 -0700 Improving nutritional content: If you or your family are used to eating white flour products, then here are a number of ways to improve the nutritional content of the recipe.: Substitute half a cup of unbleached white flour for half a cup of wheat germ in the basic bread recipe. Substitute a cup of unbleached white flour for a cup of rolled oats or a cup of whole wheat flour. Substitute 2 or more cups of unbleached white flour for whole wheat flour and/or oats. Presoak 3 cups of whole wheat flour in 1 and a half cups of water with a tbs of lemon juice or apple cider vinegar. S(Internet address): "http://www.homemade-bread-recipes.com/quick-bread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . --------------- END bread-bakers.v115.n011 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved