Date: Tue, 27 Dec 2016 07:47:20 +0000 (UTC) -------------- BEGIN bread-bakers.v116.n048 -------------- 001 - Joan Ross Subject: stollen recipes Date: Tue, 20 Dec 2016 06:39:08 -0500 Happy Holidays, Stollen recipes from my collection, for Christmas, New Years or any festive occasion! Some with yeast, two without using yeast. Quark can be substituted with mascarpone cheese, ricotta mixed with sour cream. I have even used blenderized cottage cheese in recipes calling for quark. Use a conversion chart for measurements and temperatures if needed for some of the recipes *Cream Cheese Christmas Stollen* Makes four stollen; each serves 4-6. For the dough: 6 T sugar 2 T yeast 1 C sour cream 1 C butter (2 sticks) at room temperature 3 eggs 5 C flour For the filling: 24 oz. cream cheese (three 8 oz. packages) 3 egg yolks 1 T vanilla 1/2 C sugar Mix sugar and yeast and set aside. Cream together the butter, eggs and sour cream. Add the yeast/sugar and stir. Add the flour and mix. Refrigerate in a covered bowl overnight (6-8 hours). Set the cream cheese out so it will be soft by the morning. Next morning, take the dough out and let it come to room temperature while you make the filling. Combine all the filling ingredients and mix well. Using a Cuisinart helps. Divide the dough into 4 equal parts. Roll out each into an oblong, rectangular shape, fairly thin. Place the dough on cookie sheets (the edges of the dough will hang over the sides at this point); 2 per sheet works well. Spread 1/4 of the filling on each oblong out to an inch or so from the edge. Turn up the sides to contain the filling and pinch the corners. Cover and let rise for an hour Bake at 375F for 20-25 minutes. Note: Freeze one or two stollen and have them for New Year's Day breakfast. Thaw overnight in the refrigerator and warm up in the oven at 325F for about 10 minutes. *Dresdener Stollen* 1 package yeast 1/4 cup warm water 1 cup milk, scalded 1/2 cup butter 1/4 cup sugar 1 teaspoon salt 1 teaspoon cardamom 4 to 4-1/2 cups flour 1 egg, slightly beaten 3/4 cup white raisins 1/2 cup candied fruit (I used pineapple and cherries) 2 teaspoons grated orange peel 1 teaspoon grated lemon peel 1/2 cup chopped nuts (almonds, hazelnuts, walnuts) Soften yeast in 1/4 cup warm water. Combine milk, butter, sugar, salt and cardamom. Cool to lukewarm. Mix in 2 cups flour. Beat well. Add yeast and egg. Again beat well. Stir in fruits and nuts. Add enough remaining flour to make a soft dough. Knead till smooth, about 8-10 minutes. Place in an oiled bowl and moisten the surface of the dough with a little oil. Let rise till doubled, about 2 hours. Punch down the dough and turn out onto lightly floured surface. Divide into 2 or 3 parts depending on how large you want your stollens. I cut it into thirds if I'm giving them as gifts. Cover and let rest for 10 minutes. Roll each piece into a 10 x 6 inch rectangle and fold in half lengthwise to within 1 inch of the opposite side. Let rise for 1 hour. Bake at 375F for 20 minutes until golden brown. Immediately frost with a glaze of 1 cup powdered sugar, 2 teaspoons hot water and 2 teaspoons butter. Decorate with candied fruit and chopped nuts. *Quark Stollen* simple recipe good recipe For dough: 100 g Hazelnuts, chopped 500 g Quark 1 cup Milk 50 g Candied peel 500 g Flour 15 g Baking powder -- 1 Tbsp 150 g Sugar 1 pkg Vanilla sugar -- 1 Tbsp or 2 tsp vanilla extract 2 pcs Eggs 125 g Raisins 200 g Butter To glaze melted butter Powdered sugar Combine all ingredients (except powdered sugar and butter for brushing) on a baking board (table) and knead into a smooth dough. Form a oblong stollen shape ( one part partially folded over the other part) on greased baking sheet and bake 1-1 1/4 hours at medium heat (180-220 C degrees). Brush with butter several times during the last 10 minutes of baking. Cool, then dust with powdered sugar. Wrap in cellophane and tie on with a gold band. *Christmas Stollen* You have to make the dough the day before you would like to bake it, plan ahead! The combination of orange and vanilla extracts is amazing. I think the addition of some icing or glaze would make this absolutely perfect. This bread dates back to the middle ages and was only allowed to be eaten at christmastime after the pope allowed for the consumption of butter in the advent season! 1 orange and 1 lemon 1 cup dried cranberries 1/4 cup lukewarm water 2 packets yeast (1/2 ounce, 1 1/2 Tbsp) 1 cup milk 10 tbsp butter 5 1/2 cups all-purpose flour 1/2 cup sugar 3/4 tsp salt 1 tsp cinnamon 3 eggs, beaten 2 tsp vanilla extract 1 tsp orange extract 3/4 cup chopped candied orange peel 12 candied cherries, chopped 1 cup chopped walnuts Miniature chocolate chips (optional) 4 tbsp melted butter Powdered sugar Zest lemon and orange into a large (HUGE!) bowl. Combine juice from one orange and dried cranberries, in a small bowl, and allow to sit until you are ready. Combine yeast and warm water in another bowl and stir to dissolve. In a small saucepan combine milk and butter, gently heat. Once the butter Is melted remove pan from the heat and allow to cool until just lukewarm. In another bowl, combine eggs and extracts, whisk to combine. In the huge bowl, add flour, sugar, salt and cinnamon to the zests. Stir to distribute all the components. Add the yeast, egg and milk mixtures. Stir to combine, the dough will be fairly dry at this point. Drain the orange juice from the dried cranberries. Add candied orange peel, dried cranberries, cherries and walnuts, use your hands and start to mix in. Once the dough comes together, and all the add-ins are sticking, transfer dough to a floured countertop. Adding flour whenever the dough gets too sticky to handle, knead the dough ball for about ten minutes (if using a kitchenaid with dough hook it will take about 7-8 minutes). You are looking for a tacky, not sticky dough. This means that the dough shouldn't stick to your finger when you poke it. Oil a large bowl and toss your dough ball in, turn to coat in oil. Cover the bowl with plastic wrap and place in the fridge overnight. The next morning: Remove the dough from the fridge and allow to sit for 2 hours. The dough should have doubled in size since last night. Punch dough down and turn out onto a dry countertop. Roll out dough to about 16x24-inches. Sprinkle the dough with miniature chocolate chips. Starting at the long end, roll up the dough into a tight roll, pinch the seams shut. Form the dough into a circle and pinch the circle closed, place on a parchment-lined baking sheet. Using kitchen shears, cut about halfway through the dough at 2-inch intervals. Cover with a towel and allow to rise for 2 hours. It should increase in size by one half. Heat the oven to 350F and bake stollen for 20 minutes. Rotate pan 180 degrees and bake for another 20-30 minutes. Bread is finished once it is a dark golden brown and registers an internal temperature of 190F. Remove from the oven and coat with melted butter. Sprinkle top with powdered sugar. Wait a few minutes and sprinkle a little more sugar over the top. Transfer to your pretty serving platter and enjoy! *Lemon Quark Stollen* 100 g cornstarch 500 g sifted flour 2 tsp baking powder 200 g sugar 1 pkt vanilla sugar or 2 tsp vanilla 3 eggs 250 g quark cheese 250 g raisins 50 g fine diced candied lemon peel 1/2 of small bottle of lemon extract 200 g cold butter cut in pieces GLAZE 150 g powdered Juice of a lemon or some rum Combine flour, cornstarch and baking powder together. Cut in the butter in the flour mixture. Process (beat) the sugar, vanilla sugar, extract, egg and cheese together until smooth and add blend in the flour mixture to make a dough - it may be a bit sticky. Combine raisins and lemon peel together. Add and stir in raisins and lemon rind. If the dough is too wet or sticky from the cheese, blend in a little extra flour so you can roll out the dough. Roll and form dough into a rectangle and then form in traditional stollen shape. Place dough in a buttered and floured stollen pan. Note: the pan is used to shape the dough only! Carefully invert dough from stollen pan onto baking parchement paper lined baking tray. Bake stollen 200c about 60 minutes or golden. Cover with foil last 15 minutes if browning to fast. When cool combine glaze ingredients and drizzle over stollen. Tastes best if allowed to age ovenight. Slice to serve - fabulous with coffee. --------------- MESSAGE bread-bakers.v116.n048.2 --------------- From: Reggie Dwork Subject: Almond Vanilla Twisted Bread Date: Mon, 26 Dec 2016 18:32:07 -0800 * Exported from MasterCook * Bread, Almond Vanilla Twisted Recipe By :Domestic Gothess Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Holidays Nuts Posted Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 240 milliliters whole milk -- (1C) 50 grams butter -- scant 1/4C 2 teaspoons vanilla extract -- or 1 vanilla pod 500 grams white bread flour -- (4 1/4C) 50 grams sugar -- (1/4C) 1 teaspoon salt 10 grams instant yeast -- (3 tsp) 1 egg -- beaten Filling: 2 medium egg whites 200 grams marzipan -- (7 oz) 50 grams softened butter -- (scant 1/4C) 2 tablespoons sugar 50 grams ground almonds -- (2 oz) To Finish: 1 egg yolk -- beaten with a littlle milk slivered almonds -- or flaked Place the milk, butter and vanilla in a pan and heat until just boiling. Remove from the heat and leave to cool until lukewarm (scalding the milk like this helps to make the finished loaf softer). Place the flour in a large bowl (the bowl of your stand mixer if you have one) and add the yeast to one side and the sugar and salt to the other. Add the egg and the lukewarm milk (scrape the seeds out of the vanilla pod if using, then remove the pod) and mix it all together until it forms a sticky dough. Knead either with the mixer or by hand on an un-floured surface until the dough is smooth and stretchy. If you are kneading by hand it will be quite sticky to start with, but after a few minutes of kneading it will become smooth (you may need to prise it off the work surface with a dough scraper). Place in a clean lightly oiled bowl and cover with oiled clingfilm. At this point you can either let it rise for an hour or so at room temperature until doubled in size, or place the dough in the fridge to rise overnight. If you have left the dough in the fridge overnight, let it sit out for about half an hour to come up to room temperature. Meanwhile, make the filling. Place the egg whites in a food processor and pulse until they are frothy. Crumble in the marzipan and continue to pulse until smooth. Add the butter, sugar and ground almonds and pulse again until combined. Line the base of a deep, 23cm/9" round, removable base cake tin with greaseproof paper. Roll the dough out on a lightly floured surface into an 36x46cm/18x14" rectangle. Spread the filling all over the dough leaving an inch gap around the edges. Roll the dough up from the long side (like making cinnamon rolls),cut the roll of dough in half lengthways, leaving an inch or so at the top uncut. This next part is messy, be prepared to get almond filling everywhere...Twist the dough all the way along so that it so that it has a coiled appearance. Coil the length of twisted dough into the prepared cake tin in a spiral shape. Cover loosely with oiled clingfilm and set aside to rise for an hour or so until risen and puffy. Heat the oven to 200C/400F/gas mark 6. Brush the risen dough with the beaten egg yolk and scatter over the flaked almonds. Bake for 50-60 minutes, covering with tin foil once the top is brown. It is done when the centre measures 94C/200F on a probe thermometer. Leave to cool in the tin on a wire rack for at least half an hour before unmoulding. Source: "domesticgothess.com" S(Internet address): "http://domesticgothess.com/blog/2015/03/03/almond-vanilla-twisted-bread" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 11g Fat (33.6% calories from fat); 8g Protein; 43g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 238mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n048.3 --------------- From: Reggie Dwork Subject: Real Homemade Bagels Date: Mon, 26 Dec 2016 18:36:56 -0800 * Exported from MasterCook * Bagels, Real Homemade Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Hand Made Low Fat Posted Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Bagels: 1 1/4 cups water 4 1/2 cups bread flour 3 tablespoons white sugar 1 teaspoon salt 2 tablespoons vegetable oil 1 tablespoon instant yeast 4 quarts water 1 cup honey -- (optional) Toppings: 2 tablespoons poppy seeds -- (optional) 2 tablespoons sesame seeds -- (optional) 2 tablespoons dried onion flakes -- (optional) 1 tablespoon coarse salt -- (optional) Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane." Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours. Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6" long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes. Preheat oven to 475F (245C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet. Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet. Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes. S(Internet Address): "http://allrecipes.com/Recipe/Real-Homemade-Bagels" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 652 Calories; 9g Fat (12.4% calories from fat); 14g Protein; 131g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1322mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 3 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n048.4 --------------- From: Reggie Dwork Subject: Citrus Honey Biscuits Date: Mon, 26 Dec 2016 18:43:29 -0800 * Exported from MasterCook * Biscuits, Citrus Honey Recipe By :Gina Matsoukas Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Breakfast Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 tablespoon sugar 2 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 6 ounces Honey MELT Organic -- diced 2 eggs -- divided 1/2 cup nonfat plain Greek yogurt zest of 1 orange zest of 1 Meyer lemon 3 tablespoons fresh orange juice 1 tablespoon honey These citrus honey biscuits are filled with the sweet flavor of honey and the bright freshness of orange and meyer lemons. They're a delicious addition to your breakfast plate. Prep: 15 min Cook: 14 min Total: 29 min Makes: 8-10 Preheat oven to 400F. Line two baking sheets with parchment paper or silpat. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Add the diced Honey MELT Organic and work into the flour mixture with a pastry cutter, fork or even your fingers until the texture of a coarse meal. Beat 1 egg in a medium bowl. Add the yogurt, zests, orange juice and honey and whisk together until smooth. Pour the wet ingredients into the dry and stir with a spatula until just barely combined. Turn the dough out onto a floured surface. Knead a few times until it comes together and then roll into a circle about 1" thick. Using a biscuit cutter or rim of a glass, cut into circles. Place biscuits on the baking sheet. Combine scraps and roll out again to use all the dough. Beat the remaining egg in a small bowl and brush the tops of each biscuit. Bake for 12-14 minutes until tops are golden brown and biscuits are cooked through. Remove from the oven, let sit a couple of minutes before serving warm. Note: Find out where to buy MELT Organic and locate a store near you! MELT(r) Organic is a line of luscious, organic spreads made from healthy oils for butter lovers seeking a much healthier alternative, available in Rich & Creamy (original), Honey, and NEW Chocolate. Source: "runningtothekitchen.com" S(Internet Address): "http://www.runningtothekitchen.com/citrus-honey-biscuits/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 1g Fat (5.4% calories from fat); 7g Protein; 47g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 289mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n048.5 --------------- From: Reggie Dwork Subject: Cherry-Almond Babka Bread Date: Mon, 26 Dec 2016 18:55:55 -0800 * Exported from MasterCook * Bread, Cherry-Almond Babka Recipe By : Serving Size : 10 Preparation Time :0:50 Categories : Bread Bread-Bakers Mailing List Ethnic Fruit Hand Made Holidays Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 1/4 teaspoons active dry yeast 1/2 cup milk 1 teaspoon sugar 1 stick unsalted butter 1/3 cup sugar -- plus extra to sprinkle atop the babka 1/2 teaspoon salt 2 eggs -- at room temperature 1/2 cup sour cream 4 cups all-purpose flour Filling: 1 cup dried cherries 1 1/2 cups slivered almonds -- lightly toasted and ground 1 stick unsalted butter 1/2 cup light brown sugar 1 egg -- at room temperature 1/2 teaspoon vanilla 1/4 teaspoon almond extract Wash: 1 egg -- at room temperature 1 tablespoon milk 1/8 teaspoon salt Stir yeast, 1/2 cup milk, and 1 teaspoon sugar together and set aside until foamy, about 10 minutes. Meanwhile, beat 1 stick butter with remaining 1/3 cup sugar and 1/2 teaspoon salt until creamy. Add 2 eggs, 1 at a time, followed by yeast mixture and sour cream. Add flour by cup (using either a heavy-duty mixer with bread hook, or by hand with a wooden spoon), until dough pulls away from sides of bowl. Turn out onto a lightly floured surface and knead until silky and smooth. Transfer to a buttered bowl, place a piece of plastic wrap over dough surface, and let rise until doubled in bulk. To make the filling, cover dried cherries, if hard, with hot water until softened, 10 to 15 minutes. Drain and squeeze dry and set aside. Finely grind almonds and set aside. Cream remaining 1 stick butter and light brown sugar until smooth, then add an egg, vanilla, almond extract, and ground almonds. Set aside. Punch down dough, then roll it into a rectangle approximately 12 by 24". Spread on almond filling, leaving a 1 1/2" border, scatter with cherries, and roll dough up into a tight log. Transfer to a lightly buttered cookie sheet and form into a crescent. Cover with a towel and let rise until doubled in bulk, about 1 hour. Preheat oven to 375F. Beat remaining egg, 1 tablespoon milk, and 1/8 teaspoon salt together. Lightly brush dough with mixture, sprinkle generously with sugar, and bake on middle rack until golden brown and cooked through, about 1 hour. (If babka starts to get too dark while baking, cover it loosely with foil.) Remove from oven and cool slightly on a wire rack. Serve warm. Makes 1 large loaf 10 servings. calories: 616; protein: 12.3 g; fat: 31.7g; carbohydrate: 70.9 g; fiber: 6.5g; sodium:160 mg; cholesterol: 118.2 mg Source: "COUNTRYLIVING.COM, May 2009" Start to Finish Time: "3:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 641 Calories; 35g Fat (48.7% calories from fat); 14g Protein; 70g Carbohydrate; 4g Dietary Fiber; 141mg Cholesterol; 185mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n048.6 --------------- From: Reggie Dwork Subject: Malted Wheat Bread Date: Mon, 26 Dec 2016 19:02:07 -0800 * Exported from MasterCook * Bread, Malted Wheat Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breakfast Grains Hand Made Low Fat Posted Sandwiches Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons instant yeast 1 cup water 2 tablespoons vegetable oil 2 tablespoons packed brown sugar 1 3/4 cups whole-wheat flour -- or white whole-wheat, (7 oz) 1 cup unbleached all-purpose flour -- (4.25 oz) 1/4 cup malted milk powder 1/2 cup malted wheat flakes -- (see note) 1 1/2 teaspoons fine salt There are a number of breads that incorporate malted milk powder for added flavor and sweetness. This bread is lightly sweet from the malt powder and brown sugar, and is the perfect texture for sandwiches or morning toast. Mix all ingredients in a bowl - by hand, stand mixer or bread machine - until you have a smooth and supple dough. If needed, add an additional few tablespoons of flour. Transfer to a lightly greased bowl, cover and let rise until puffy, about 1 hour. Gently shape into a log and place in a well-greased 8 1/2-by-4 1/2" loaf pan. Lightly cover and let rise about 40 minutes, until bread is about 1" above loaf pan. Preheat oven to 350F. Bake bread in preheated oven about 40 minutes. If it is getting too dark while baking, tent with aluminum foil. Internal temperature will be at 195F when done. Remove from oven and let sit about 5 minutes. Turn out onto a cooling rack to cool completely. Note: Malted wheat flakes are available from King Arthur Flour and other websites. You can also substitute rolled oats. Makes 1 loaf Source: "JSOnline" S(Internet Address): "http://www.jsonline.com/features/recipes/222704671.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 3g Fat (17.9% calories from fat); 5g Protein; 29g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 299mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v116.n048 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved