Date: Sun, 20 Nov 2016 01:49:44 GMT -------------- BEGIN bread-bakers.v116.n043 -------------- 001 - Joan Ross Subject: Fresh Cranberry Scones Date: Sun, 13 Nov 2016 10:20:44 -0500 This is a great scone recipe I prepare every year especially for Thanksgiving when fresh cranberries are in season. Freezing extra cranberries is a good idea to make these scones year round. * Fresh Cranberry Scones* 2 1/2 cups flour 2 1/2 tsp baking powder 1/2 tsp baking soda dash salt 3/4 cup cold butter cut up 2/3 cup sugar 1 cup fresh or frozen cranberries coarse chopped 3/4 cup buttermilk or as needed 1 tsp vanilla Combine the dry ingredients. Cut in butter till fine crumb consistency Stir in the cranberries and enough buttermilk with a fork to make a moist dough ( not wet ) that sticks together Knead with floured hands briefly Form into a large ball and pat onto baking sheet into a 1/2 inch thick circle or so. Score dough into wedges with sharp knife but do not cut all the way through Bake 400F about 20 + minutes or until puffed, browned and tested done. Cool scones on baking sheet on cooling rack. When cold, again cut through to separate scones with serrated knife Serve warm Freezes and reheats well. --------------- MESSAGE bread-bakers.v116.n043.2 --------------- From: Lois Omdahl Subject: Re: Digest bread-bakers.v116.n042 Date: Sun, 13 Nov 2016 15:42:53 +0000 Hi, these will keep you busy! I enjoyed reading about the method used for the Fluffy Dinner Rolls, new to me using a paste. I really miss making bread. I used to make Kentucky Bourbon Fruit cake that was really good. It had green and red candied cherries, pecans and was soaked with whiskey after it was baked. Love gma --------------- MESSAGE bread-bakers.v116.n043.3 --------------- From: Debbie Rogers Subject: Bender's Rolls Date: Sun, 13 Nov 2016 15:56:01 +0000 I make these for Thanksgiving and Christmas! My family calls them Deb's rolls LOL Bender's Rolls 2 cups whole milk 1/2 cup Crisco 1/2 cup sugar Get this hot in a saucepan until the crisco melts. Let it get REALLY cool. I usually do this step the night before. 5 cups self rising flour or all purpose flour 1 package yeast (I use 2 if using all purpose flour) 1-1/2 sticks of melted BUTTER Mix the flour and yeast into the cooled milk mixture. I use my mixer with the dough hook and let it run about 2 minutes. It won't "ball" on the hook because it's a soft, loose dough. Let it rise till double. Pour about 1/4 cup of oil on your work surface and turn the dough out and knead it once or twice only. Divide into 48 balls. Dip each dough ball in the butter and place 2 dough balls in each muffin tin. Don't worry about how they look. As they rise they will "smooth" out. Let rise again and bake in 350F - 400F oven for about 15 minutes till light brown then bring on the butter. Sometimes I get them in the pans the day before and let them slow rise in the fridge overnight then take out an hour or two before you want to bake them. I think they taste better this way plus you don't have to do everything the day of. Yield: 24 rolls Source: Pat Bender (wife of Mayor Bender), Chattanooga, TN, circa 1960's --------------- MESSAGE bread-bakers.v116.n043.4 --------------- From: Joan Ross Subject: Bread Machine Pannetone Date: Mon, 14 Nov 2016 05:12:39 -0500 This was brought to work during holiday season, and everyone wanted the recipe *Bread Machine Pannetone* Liquid: 1 cup warm water 1 room temperature egg 1 stick butter or margarine very soft 1 tsp vanilla flavor 1 tsp almond flavor Dry: 2 cups bread flour 5 Tbs sugar 1 tsp. salt 3 tsp yeast for use in bread machines Beep: ingredients: 1/2 cup of raisins that were soaked in rum and drained well 3 heaping Tbs. of candied fruit 1/2 cup coarse chopped nuts or less if desired (optional) other options: a bit of grated orange and lemon zest Use the sweet bread cycle on the bread machine Follow instructions for placement of ingredients etc. At the beep add the remainder of the ingredients Do not slice the loaf until completely cooled. --------------- MESSAGE bread-bakers.v116.n043.5 --------------- From: Joan Ross Subject: Old Fashioned Ice Box Rolls Date: Tue, 15 Nov 2016 05:31:58 -0500 These are puffy, rich, golden and wonderful rolls. And yes, baking powder and yeast are both used in the recipe! Best part, mix and store overnight; a time saving recipe. There are many versions of the recipe, this particular one from Marcy Goldman which I enjoy making. *Old Fashioned Ice Box Rolls* 1/4 cup warm water (100-110F) 5 3/4 tsp rapid rise yeast* 6 cups bread flour 1 cup warm milk (100-110F) 1 cup half and half or light cream 1/2 cup unsalted butter, softened 2 1/2 tsp salt 1/2 cup sugar 2 large eggs room temperature 1 Tbs. baking powder Melted butter for brushing Hand mix water and yeast and let sit 2 to 3 minutes to dissolve yeast. Add 1 cup flour, half and half, milk, softened butter, salt, sugar, eggs and baking powder and mix well. Add most of remaining flour and beat by hand until mixture is thick and dough like Cover and place dough in refrigerator. The next day or up to 24 hours, form dough into 24 rolls, 1 1/2 hours before ready to bake and place on large parchment paper lined baking sheet few inches apart. Preheat oven to 425F Brush rolls with some melted butter Bake 15 to 20 minutes until golden brown Cool directly on baking sheet * Note, you can use active dry yeast instead of rapid rise, but expect longer rising times in general --------------- MESSAGE bread-bakers.v116.n043.6 --------------- From: Joan Ross Subject: Raspberry Tea Bread Date: Wed, 16 Nov 2016 04:24:00 -0500 A delicious quick bread recipe from mom's kitchen. Serve slices with butter if desired *Raspberry Tea Bread* 2 cups flour 1/2 cup sugar 1/2 tsp salt 4 tsp. baking powder 2 tsp grated lemon rind 1 egg 1/3 cup melted butter 3/4 cup milk 2/3 cup fresh firm raspberries Sift all dry ingredients into a bowl. Add lemon rind In another bowl, beat egg, milk, and melted butter together till well blended. Add wet ingredients all at once to dry ingredients Blend just enough to moisten flour mixture Srinkle berries with a little flour and stir lightly into batter Place in a greased and floured 8 inch loaf pan Bake in a preheated 375F oven about 25 to 30 minutes or tested done Cool and slice Yield: 1 loaf --------------- MESSAGE bread-bakers.v116.n043.7 --------------- From: Joan Ross Subject: Cheddar Cheese Scones Date: Thu, 17 Nov 2016 04:49:46 -0500 This is a wonderful cheese scone recipe a friend shared with me years ago. It's the first to dissapear whenever I serve it. The food processor makes it very easy to prepare. *Cheddar Cheese Scones* 2 cups unbleached all purpose flour 1 tsp kosher salt 1/4 tsp fresh ground black pepper 1 Tbs. baking powder 1 tsp. sugar 1 stick cold butter cut into cubes 1 cup heavy whipping cream 1 cup coarsley grated cheddar cheese 1 bunch diced scallions 1 egg slightly beaten Preheat oven to 425F Line a baking sheet with parchment paper In a food processor with metal blade add dry ingredients and process 10 seconds until well combined Add cold butter pieces and pulse until butter is in pea size pieces Add the cream and pulse until a shaggy dough is formed and holds together when processed into a clump. Turn out out to lightly floured surface. Sprinkle with cheese and scallions on top and knead gently in while forming a cohesive disc about 1 inch thick and 8 inches in diameter Cut into 8 wedges Place on baking sheet 1 inch apart Brush tops with beaten egg Bake for 14 to 16 minutes or until firm to touch and golden brown. Transfer to rack to cool Serve warm or room temp Notes: One can substitute diced ham for the scallions These freeze well, thaw and gently reheat in the micro --------------- MESSAGE bread-bakers.v116.n043.8 --------------- From: Joan Ross Subject: Dill Monkey Bread Date: Fri, 18 Nov 2016 05:16:20 -0500 *Of of the more unusal monkey bread recipes in my collection. * *I like this as an appetizer bread when baked in mini loaf pans* * Dill Monkey Bread* 2 Tbs warm water 1 1/2 tsp active dry yeast 1 tsp sugar 2 1/4 cups bread flour or as needed 1/4 tsp salt 1/2 c milk, lukewarm 1 egg 1 Tbs butter, melted 1 Tbs dried dill Dill Butter 4 Tbs melted butter, divided 1 Tbs dried dill Combine the warm water, yeast, and sugar and let sit for 10 minutes, until foamy. Mix the milk, egg, butter, and dill into the yeast mixture. Add the salt and the flour gradually until the dough no longer sticks to the bottom of the bowl. Knead lightly by hand and place the ball of dough in a lightly-oiled bowl. Cover with plastic wrap and let rise in a warm place for 30-60 minutes. Meanwhile, make the dill butter by combining 2 tablespoons of melted butter with 1 tablespoon of dill. Once the dough is ready, punch it down and shape into 1-inch balls. Dip each ball into the dill butter and place in pans. Since the dough will rise more, don't crowd the dough balls into the pans Cover the loaves with plastic wrap and allow to rise for another 20-25 minutes. Preheat your oven to 375F. Right before baking, brush some of the remaining dill butter over the dough. Bake for 15-20 minutes, or done, brushing again with the butter twice throughout the baking process. Serve warm from the oven. Yield: depends on loaf sizes: may be baked in mini loaves or larger 8 x 4 inch loaf pans or even a bundt pan Note: I have even used fresh snipped dill in the recipe --------------- MESSAGE bread-bakers.v116.n043.9 --------------- From: Judi Boniface Subject: Welsh currant bread for bread machine Date: Sat, 19 Nov 2016 21:59:10 +0000 (UTC) Welsh currant bread for bread machine 1 c. buttermilk 1 egg 3 Tbsp. butter 3 c. bread flour 2 Tbsp. brown sugar 3/4 tsp. salt 3/4 tsp. cinnamon 1/8 tsp. allspice 1/8 tsp. nutmeg dash ground cloves 2/3 c. currants 1 1/4 tsp. instant yeast I make my bread salt free so I'm guessing how much yeast you would need. Use the normal amount you would use for a loaf of raisin bread. This smells heavenly! --------------- MESSAGE bread-bakers.v116.n043.10 --------------- From: Judi Boniface Subject: Christmas bread for bread machine Date: Sat, 19 Nov 2016 22:29:14 +0000 (UTC) 1 tsp. almond extract 3/4 c. water 1/3 c. butter 1 egg + 2 tbsp. egg substitute OR 1 egg + extra yolk 1/3 c. sugar 3/4 tsp. salt 2 tsp. lemon or orange peel 1/8 tsp. cardamon 1/8 tsp. mace 3 c. bread flour 1 1/2 tsp. instant yeast Add 1/2 c. candied fruit of any kind and 1/2 c. golden raisins at the "add ingredients" beep or whenever you would normally add raisins. I bake bread without salt so you should use as much yeast as you would normally use. --------------- MESSAGE bread-bakers.v116.n043.11 --------------- From: Jeff Dwork Subject: server move Date: Sat, 19 Nov 2016 17:19:15 -0800 We will be moving bread-bakers to a new server this coming week. There won't be any changes to the software, so everything should work just as before. The old server goes away on Tuesday, 22 Nov. Email us if you have any problems posting. Thanks, Jeff & Reggie --------------- END bread-bakers.v116.n043 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved