Date: Mon, 17 Oct 2016 06:43:09 GMT -------------- BEGIN bread-bakers.v116.n038 -------------- 001 - Sue Prescott Subject: Old Mission White Bread Date: Mon, 10 Oct 2016 20:42:48 +0000 (UTC) Just a "plain" white bread, but it's really so much more--at least to my family. This was my great grandmother's recipe (with a few changes) and she made it for the hotel guests in the hotel my family used to own. Old Mission White Bread 2 pkg Dry Yeast, or 1 tbsp Instant Yeast 3 1/4 cups Milk 1/2 cup Butter, 1 stick 1/4 cup Sugar 1 1/2 tsp Salt 9 1/2 cups Bread Flour, approximately Scald milk. Add butter and sugar and stir until melted. Continue cooling if needed. Milk/butter should be no more that 110F (barely warm on your wrist). Cool further if needed. Mix in yeast and let it sit for 5 or 10 minutes. Mix in salt and flour until dough pulls away from the sides of the bowl. Turn out on floured surface and let rest 10 minutes. Knead 10 minutes, adding flour as necessary to keep the dough from sticking to hands or surface. Place in oiled bowl and oil the top of the dough. Cover pan lightly and place in warm place to rise until doubled. Punch down and divide into 3 loaves. Place in oiled 4x8 pans and let rise until the dough is slightly above the edges of the pans (30 to 45 minutes). About 20 minutes prior to baking, preheat oven to 350F. Bake bread 35 minutes or until it makes a deep thumping noise when tapped on the bottom of the loaf. Remove loaves from pan and cool on wire rack. The original recipe was to make 7 loaves and used 1 cup sugar! It was a very sweet dough. Also, if you would like to make raised doughnuts with this dough, add an extra 1/3 cup sugar. Let rise, punch down then form into doughnuts. Let rise, again, and deep fry in vegetable oil. --------------- MESSAGE bread-bakers.v116.n038.2 --------------- From: Reggie Dwork Subject: Apple Muffins Date: Sun, 16 Oct 2016 10:58:25 -0700 * Exported from MasterCook * Muffins, Apple (Quick-And-Easy) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Breakfast Desserts Fruit Grains Low Fat Luncheon Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- at room temp, (8 tablespoons) 1/2 cup granulated sugar 34 cups brown sugar -- divided 1 large egg 1 cup buttermilk -- or 1C plain (not Greek-style) yogurt; or 3/4C Greek-style yogurt 1/4 cup milk 1 cup white whole wheat flour -- (4 oz), King Arthur 1 cup unbleached all-purpose flour -- King Arthur preferred 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 2 cups peeled, cored, and chopped apples -- about 2 lg apples, about 3/4 lb whole apples These moist, tender muffins, studded with fresh apple and sporting a crown of crunchy brown sugar, will keep well for several days. You don't even need to heat them up to enjoy them. Hands-on time: 10 mins. to 20 mins. Baking time: 25 mins. to 30 mins. Total time: 35 mins. to 50 mins. Preheat the oven to 375F. Grease and flour a 12-cup muffin pan, or line with papers and grease the insides of the papers Mix together the butter, granulated sugar, and 1/4 cup of the brown sugar, beating until fluffy. Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl. Gently mix in the buttermilk or yogurt. Stir in the flours, baking powder, baking soda, salt, and cinnamon. Fold in the chopped apples. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely. Yield: 12 muffins. Source: "kingarthurflour.com" S(Internet Address): "http://www.kingarthurflour.com/recipes/apple-muffins-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1747 Calories; 9g Fat (4.4% calories from fat); 4g Protein; 428g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 382mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 27 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n038.3 --------------- From: Reggie Dwork Subject: Wheat Berry Bread Date: Sun, 16 Oct 2016 11:06:11 -0700 * Exported from MasterCook * Bread, Wheat Berry Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 3/4 cup uncooked wheat berries 2 1/4 ounces dry yeast -- (1 pkg) 1 cup 2% low-fat milk 2 tablespoons dark honey -- (such as buckwheat) 3 cups bread flour -- divided 2 cups whole wheat flour 1 cup amaranth flour cooking spray 2 tablespoons bread flour 2 tablespoons wheat bran This is a hearty sandwich bread. Cooked wheat berries add texture, and the wheat bran gives the surface a nice rustic finish. The recipe makes two loaves, Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside. Let reserved cooking liquid stand until warm (100 to 110F). Stir yeast into cooking liquid. Combine milk, honey, and salt in a small, heavy saucepan, stirring with a whisk until honey and salt dissolve. Heat milk mixture over medium heat until warm (100 to 110F). Add milk mixture to yeast mixture, stirring with a whisk; let stand 5 minutes. Lightly spoon 3 cups bread flour, whole wheat flour, and amaranth flour into dry measuring cups; level with a knife. Stir 2 1/2 cups bread flour, whole wheat flour, and amaranth flour into yeast mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/2 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough. Punch dough down; cover and let rest 5 minutes, Coat two 9 x 5" loaf pans with cooking spray; dust each with 1 tablespoon bread flour. Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), knead half of wheat berries into dough; place dough in prepared pan. Sprinkle dough with 1 tablespoon wheat bran. Repeat proccdure with remaining dough, wheat berries, and wheat bran. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 375F. Bake at 375F for 45 minutes or until golden. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. Yield: 18 servings Serving size: 1 slice Source: "Cooking Light" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 2g Fat (7.6% calories from fat); 9g Protein; 44g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 13mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n038.4 --------------- From: Reggie Dwork Subject: Chocolate Chip Muesli Bagels Date: Sun, 16 Oct 2016 10:16:06 -0700 * Exported from MasterCook * Bagels, Chocolate Chip Muesli Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 1 tablespoon granulated sugar -- plus 1 1/2 teaspoons granulated sugar 1 1/4 cups warm water -- (110 to 115F) 2 cups bread flour -- plus more for kneading 1 1/2 cups whole wheat flour 1 1/2 teaspoons salt 1 cup Bob's Red Mill Old Country Style Muesli -- divided 1/2 cup semisweet chocolate chips Egg wash: 1 egg -- beaten with 1 teaspoon water In small bowl, combine yeast and sugar. Add 1/2 cup warm water. Let sit 5 to 10 minutes until foamy. Meanwhile, in large bowl or bowl of stand mixer, stir flours and salt to combine. Pour in yeast mixture and another 1/2 cup warm water. Stir, adding just enough of remaining 1/4 cup water until dough forms. Transfer dough to lightly floured surface. Knead dough by hand 10 to 15 minutes until smooth, firm and elastic; OR, knead dough in stand mixer with dough hook on medium speed 5 minutes until dough is smooth, firm and elastic. Knead in or stir in 1/2 cup muesli and chocolate chips just until incorporated. Shape dough into ball and place in large, lightly greased bowl; turn to coat. Cover with plastic wrap or tea towel and let rise in warm place 1 hour until doubled. Punch down risen dough; let rest 10 minutes. Meanwhile, fill large, wide pot two-thirds full with water. Heat water to just below simmer. Heat oven to 425F, and line baking sheet with parchment paper. Divide dough into 8 equal pieces. Shape each piece into smooth ball. Use fingers to poke hole in center of each ball, stretching each hole until it is as big as half the diameter of entire bagel (it might look too big at first, but it will shrink when you boil/bake it). Place bagels on prepared baking sheet. Cover with damp towel or lightly greased plastic wrap and let rest 10 minutes. Once bagels have rested, use slotted spoon to lower a few bagels at a time into simmering water. Allow bagels to float to top. Leave bagels in water 1 to 2 minutes, then flip over and leave in water another 1 to 2 minutes (the longer they stay in the water, the chewier they become). Remove bagels with slotted spoon and return to prepared baking sheet. Repeat with remaining bagels. Brush tops of bagels with egg wash, then sprinkle remaining 1/2 cup muesli over top. Bake 15 to 20 minutes until bagels are golden brown. Remove from oven; transfer to cooling rack to cool completely before slicing. Source: "Girl Versus Dough" S(Internet Address): "http://www.girlversusdough.com/2016/08/18/chocolate-chip-muesli-bagels/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 5g Fat (15.4% calories from fat); 9g Protein; 51g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 413mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : these re wonderful with breakfast. --------------- MESSAGE bread-bakers.v116.n038.5 --------------- From: Reggie Dwork Subject: Pull-Apart Potato Rolls Date: Sun, 16 Oct 2016 10:47:18 -0700 * Exported from MasterCook * Rolls, Pull-Apart Potato Recipe By :Guard and Grace, Denver, CO Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Yukon Gold potato -- (about 6 oz), scrubbed 1 cup whole milk 1/2 cup unsalted butter -- (1stick), melted, plus more for brushing 1 1/2 cups all-purpose flour 4 1/2 teaspoons active dry yeast -- (2 1/4 oz) 3 tablespoons sugar -- heaping 2 large eggs -- beaten to blend 1 large egg yolk -- beaten to blend 2 2/3 cups bread flour -- or more if needed 1 tablespoon flaky sea salt -- plus more Vegetable oil -- (for surface) Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30-40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won't go through; discard). Mix milk and 3/4 cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add 1/2 cup butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes. Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly). Add eggs, egg yolk, 2 2/3 cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1 1/2 times its initial size). Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm. Brush a 13x9" baking dish with butter and place balls side by side in dish (rolls will be touching). Brush tops with more butter. Let sit, uncovered, in a warm spot 1 hour. Preheat oven to 400F. Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown, 15-20 minutes. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving. S(Internet address): "http://www.bonappetit.com/recipe/pull-apart-potato-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 7g Fat (32.6% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 330mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Serving Ideas : Use these to make amazing leftover turkey sandwiches --------------- MESSAGE bread-bakers.v116.n038.6 --------------- From: Reggie Dwork Subject: Basil & Parmesan Scones Date: Sun, 16 Oct 2016 10:54:07 -0700 * Exported from MasterCook * Scones, Basil & Parmesan Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Grains Low Fat Luncheon Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unbleached all-purpose Flour -- King Arthur preferred 1 cup unbleached pastry flour -- Round Table from King Arthur preferred 1 tablespoon baking powder 1/4 cup grated Parmesan cheese 1/4 teaspoon salt -- heaping 2 teaspoons dried basil -- or 2T finely chopped fresh basil 1/4 cup cold butter -- cut in pieces, (1/2 stick) 2 large eggs -- (1 separated, white reserved for glaze) 1/2 cup buttermilk -- or plain yogurt Parmesan cheese -- additional Scones, spread with preserves or honey, have long been known as a sweet breakfast or tea-time treat. But savory scones, made with herbs and cheese instead of sugar and fruit, are the perfect lunchtime accompaniment to soup, stew, chili or a salad. Easily prepared, quickly baked and sturdy enough to throw in a lunch bag, scones are a neat way to help you fulfill your grain requirement on the food pyramid. In a large bowl, mix together the flours, baking powder, cheese, salt and basil. Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs. Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt. Stir gently into dry mixture till the whole thing clings together. Turn dough onto a well-floured surface and pat into a 1/2" thick rectangle. Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones. Make them as large or small as you wish. Transfer scones to lightly greased or parchment-lined baking sheet. Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy"). Brush each scone with egg white, and sprinkle with some additional Parmesan. Bake scones in a preheated 450F oven for 10 minutes, or until light golden brown. Remove from oven and cool on a wire rack. Makes about 20 small (2" scones), or fewer large ones. Source: "This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 8, September-October 1992 issue." S(Internet Address): "http://www.kingarthurflour.com/recipes/basil-and-parmesan-scones-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 3g Fat (35.2% calories from fat); 3g Protein; 11g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Scones, spread with preserves or honey, have long been known as a sweet breakfast or tea-time treat. --------------- MESSAGE bread-bakers.v116.n038.7 --------------- From: Reggie Dwork Subject: Soft Pretzels #3 Date: Sun, 16 Oct 2016 10:57:25 -0700 * Exported from MasterCook * Soft Pretzels #3 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups warm water -- (110F/45C) 2 tablespoons margarine 1 1/2 tablespoons white sugar 3/4 teaspoon salt 4 cups all-purpose flour 2 1/2 teaspoons active dry yeast 4 cups water 1 1/4 tablespoons baking soda 2 tablespoons kosher salt In a large bowl, dissolve the yeast and sugar in the warm water. Proof for 5 minutes. Mix in butter or margarine, flour, and salt. Cut dough into short strips, roll into ropes, and shape into pretzels. Cover, and let rise on a greased baking sheet for about 45 minutes. In a cast iron or other nonaluminum pan, bring water and baking soda almost to a boil. Gently lower pretzels into water for about 1 minute, turning once. Do not let water come to a full boil. Remove pretzels, and return to greased baking sheet. Sprinkle with kosher salt. Bake at 475F (245C) for about 12 minutes. Yield 1 - 2 dozen pretzels Per Serving Calories: 176 | Total Fat: 2.2g | Cholesterol: 0mg Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 2g Fat (12.1% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1493mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n038.8 --------------- From: Reggie Dwork Subject: Contest Date: Sun, 16 Oct 2016 13:51:31 -0700 What breads are you making for Thanksgiving? Contest Don't forget to enter the contest. All you have to do to enter is to put CONTEST in the subject line and include in the body a bread recipe. All emails received by midnight PST (UTC-8) on Nov 25, 2016 will be accepted. --------------- END bread-bakers.v116.n038 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved