Date: Sun, 09 Jul 2017 07:45:34 +0000 --------------- BEGIN bread-bakers.v117.n026 --------------- 01. Easy Cream Biscuit (Reggie Dwork) 02. Buttermilk Ranch Dinner Rolls (Reggie Dwork) 03. Tibetan Barley Skillet Bread (Reggie Dwork) 04. Buckwheat Honey Country Bread (Reggie Dwork) 05. Potato-Dill Sandwich Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n026.1 --------------- Date: Sat, 08 Jul 2017 21:18:43 -0700 From: Reggie Dwork Subject: Easy Cream Biscuit * Exported from MasterCook * Biscuit, Easy Cream Recipe By :MERISSA Serving Size : 18 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Hand Made Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus a little more 1 tablespoon baking powder 2 teaspoons sugar 1 teaspoon salt 1 1/2 cups cream 5 tablespoons softened butter These homemade biscuits bake up very nice and fluffy. Mix together all the ingredients. You may need a little more flour. Don't knead the dough. Roll out to about 1/2" thick. Cut it into biscuit shapes with a biscuit cutter or a glass cup. Place the biscuits on a greased cookie sheet. Bake at 425F for about 15 min or until slightly brown on the tops. This recipe is so easy to make and the biscuits bake up light and fluffy. If you have leftover cream from this recipe make sure to freeze it up into Cream Cubes for later use! Source: "littlehouseliving.com" S(Internet address): "http://www.littlehouseliving.com/cream-biscuits.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 8g Fat (57.4% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 240mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Slather them with a big pile of homemade jam and some homemade butter and you are good to go. NOTES : 2013 - 1022 --------------- MESSAGE bread-bakers.v117.n026.2 --------------- Date: Sat, 08 Jul 2017 21:53:22 -0700 From: Reggie Dwork Subject: Buttermilk Ranch Dinner Rolls * Exported from MasterCook * Rolls, Buttermilk Ranch Dinner Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk -- warmed to 110-115F 2 1/4 tsp Yeast -- RED STAR Platinum Superior Baking yeast preferred 1 Tbsp sugar 2 Tbsp melted butter -- cooled to 110-115F, plus more for brushing over baked rolls if desired 1 large egg 2 1/2 cups all-purpose flour -- to 3C 2 Tbsp dry Ranch Dressing Seasoning 1 tsp kosher salt A light and delicious homemade roll recipe packed with tangy flavors. They make a great addition to both every day and holiday meals. Add buttermilk, yeast, sugar and melted butter into a large mixing bowl. Stir to combine and set aside for about 5 minutes or until yeast starts to bubble. Add egg and mix to combine. Add 2 cups of flour, ranch dressing seasoning and salt. Stir until combined. Add flour 1/2 cup at a time until dough forms a ball and pulls away from bowl. Pour onto a lightly floured surface and knead for 3-5 minutes, adding remaining flour as needed. Place dough in a lightly oiled bowl, turn dough to grease all sides. Cover with plastic wrap and set in a warm place for an hour or until dough has doubled in size. Punch dough down to remove air bubbles. Divide into 16 equal pieces and shape into balls. Place in a greased baking pan about 1" apart. Cover and let rise in warm place for about 30-60 minutes, or until indent remains after lightly touching rolls with fingertip. Preheat oven to 375F. Bake for 12-15 minutes or until golden brown. Brush with melted butter if desired. Recipe created by Miss in the Kitchen. S(Internet Address): "http://redstaryeast.com/buttermilk-ranch-dinner-rolls/" Yield: "16 rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1589 Calories; 34g Fat (19.2% calories from fat); 50g Protein; 267g Carbohydrate; 11g Dietary Fiber; 283mg Cholesterol; 2452mg Sodium. Exchanges: 16 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates. NOTES : 2017- 0708 --------------- MESSAGE bread-bakers.v117.n026.3 --------------- Date: Sat, 08 Jul 2017 23:53:21 -0700 From: Reggie Dwork Subject: Tibetan Barley Skillet Bread * Exported from MasterCook * Bread, Tibetan Barley Skillet (Amdopali) Recipe By :Jeffrey Alford and Naomi Duguid Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups barley flour 1 3/4 cups bread flour 1 cup whole wheat flour 2 teaspoons salt 4 tablespoons unsalted butter -- room temp 1 cup buttermilk -- well chilled 1 cup water -- boiling 1/4 cup brown sugar -- firmly packed 2 teaspoons yeast -- dry, not fresh 1/2 cup water -- lukewarm This Tibetan bread is a yeasted oven-baked flat loaf, rich with buttermilk and full of the nutty aromatic taste of roasted barley. The key to using barley flour in flatbreads is to roast the flour before making the bread; roasting brings out the full flavor of the grain. You will need a large heavy skillet, a large mixing bowl, a medium bowl, a small bowl, a heavy 10-inch ovenproof skillet, and a razor blade or sharp knife. Toast the barley flour in a heavy skillet over medium-low heat, stirring constantly, until slightly darker in color, about 10 minutes. Transfer to a large bowl. Cool. Add 1 cup white flour, the whole wheat flour, and salt to the barley flour and mix well. Cut in the butter until the mixture resembles coarse meal. Set aside. Combine the buttermilk, boiling water, and sugar in a medium bowl and mix well. Cool to lukewarm. Sprinkle the yeast over the warm water in a small bowl; stir to dissolve, then stir into the buttermilk mixture. Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well and stir until a dough begins to form, about 5 minutes. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding more white flour as necessary to prevent sticking, about 10 minutes. Clean and wipe out the bread bowl, oil it lightly, and place dough in it to rise, covered with plastic wrap, until doubled in volume, about 1 1/2 hours. Butter a heavy 10-inch ovenproof skillet. Punch down the dough. Knead briefly on a lightly floured surface until smooth. Shape into a 10-inch round. Transfer the dough to the prepared skillet. Cover with plastic wrap and let rise until almost doubled in volume, about 30 minutes. Preheat the oven to 350F. Just before baking, cut three 1/4-inch-deep parallel lines across the top of the dough, using a razor blade or the tip of a sharp knife. Bake in the center of the oven until the top is brown and the bread sounds hollow when tapped on the bottom, about 50 minutes. Invert the bread onto a rack, turn right side up, and cool completely. Makes 1 flat loaf, about 2 inches high and 10 inches across. Serve in slices with a bowl of thick yogurt to dip the bread into as you eat. It is also a delicious accompaniment to soups and stews or eaten with honey as a snack with hot tea. Source: "Flatbreads & Flavors" S(ISBN): "0-688-11411-3" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 4g Fat (15.7% calories from fat); 6g Protein; 40g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 286mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0708 --------------- MESSAGE bread-bakers.v117.n026.4 --------------- Date: Sun, 09 Jul 2017 00:03:23 -0700 From: Reggie Dwork Subject: Buckwheat Honey Country Bread * Exported from MasterCook * Bread, Buckwheat Honey Country (Shaobing Tienda) Recipe By :Jeffrey Alford and Naomi Duguid Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups soft whole wheat flour 1 teaspoon salt 1 tablespoon peanut oil -- or sunflour oil 1 1/4 cups water -- lukewarm 2 tablespoons buckwheat honey -- to 3 Tbsp Shaobing, or "roasted cake," is probably the most common flatbread throughout China. There are a great many varieties of shaobing, all of which fall into one of two categories: tienda, sweet, and xienda, salty or savory. This particular sweet country-style shaobing is made with buckwheat honey. If buckwheat honey is not available where you live, substitute whatever honey you prefer. Buckwheat honey does, however, have a very distinctive taste that holds up well in baking. You will need a medium-sized bowl, unglazed quarry tiles or baking stone to fit on a rack in your oven, and a rolling pin. Mix the flour and salt together in a medium bowl. Stir in the oil. Make a well in the center of the mixture, pour in the warm water, and stir from the center out to incorporate the flour; add a tablespoon or so more water if the dough is too dry to be easily kneaded. Turn out onto a lightly floured bread board and knead for 3 to 5 minutes. Clean out the bowl, oil lightly, and return the dough to the bowl. Cover with plastic wrap, and let stand for at least 30 minutes. (We often leave shaobing dough overnight at room temperature, covered with plastic wrap. In the morning it is slightly soured and just as easy to work.) Line the bottom rack of the oven with quarry tiles, leaving a 1-inch gap between the tiles and the oven walls. Preheat the oven to 450F. Divide the dough into 4 pieces. Flatten each piece between floured hands. Then, with a rolling pin, continue to flatten each bread to an 8-inch square. Spread 1 to 2 teaspoons buckwheat honey over one half of each square. (If the honey is thick and too sticky, causing the dough to tear while spreading, dilute with a little hot water) Fold over the other half of each bread to make a 4- by 8-inch rectangle. Roll gently to seal the two sides firmly together. Bake the breads on quarry tiles for 6 to 8 minutes, until the tops have begun to brown. Cool on a rack momentarily before serving. Makes 4 rectangular flatbreads, approximately 4 inches by 8 inches. Source: "Flatbreads & Flavors" S(ISBN): "0-688-11411-3" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 2g Fat (12.8% calories from fat); 5g Protein; 32g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0708 --------------- MESSAGE bread-bakers.v117.n026.5 --------------- Date: Sun, 09 Jul 2017 00:14:09 -0700 From: Reggie Dwork Subject: Potato-Dill Sandwich Bread * Exported from MasterCook * Bread, Potato-Dill Sandwich Recipe By :America's Test Kitchen Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large russet potato -- (10 oz) 3 tablespoons unsalted butter -- cut into 6 pieces 2 2/3 cups bread flour -- (14 2/3 oz) 1 1/2 teaspoons yeast -- instant or rapid-rise 1 1/2 teaspoons salt 2 tablespoons fresh dill -- minced 1 large egg Don't salt the water in which you boil the potatoes. Use a 8 1/2 by 4 1/2 inche loaf pan; if you use a 9 by 5-inch loaf pan, increase the shaped rising time by 20 to 30 minutes and start checking for doneness 10 minutes earlier. Peel and cut the potato in 1-inch pieces. Place it in medium saucepan and cover with 1 inch cold water. Bring to boil over high heat, then reduce to simmer and cook until potato is just tender (paring knife slipped in and out of potato meets little resistance), 8 to 10 minutes. Transfer 3/4 cup (6 ounces) potato cooking water to liquid measuring cup and let cool completely; drain potatoes. Return potatoes to now-empty saucepan and place over low heat. Cook, shaking saucepan occasionally, until any surface moisture has evaporated, about 30 seconds. Off heat, process potatoes through ricer or food mill or mash well with potato masher. Measure 1 cup very firmly packed potatoes (8 ounces) and transfer to separate bowl. Stir in butter until melted and let mixture cool completely before using. Discard remaining mashed potatoes or save for another use. Whisk flour, yeast, and salt together in bowl of stand mixer. Add mashed potato mixture to flour mixture and mix with your hands until combined (some large lumps are OK). Using dough hook on low speed, slowly add potato cooking water and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes. Reduce speed to low, add dill, and mix until incorporated, about 1 minute. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1 1/2 hours. Grease 8 1/2 by 4 1/2-inch loaf pan. Press down on dough to deflate. Turn dough out onto lightly floured counter (side of dough that was against bowl should now be facing up). Press and stretch dough into 8 by 6-inch rectangle, with long side parallel to counter edge. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam closed and place loaf seam side down in prepared pan, pressing dough gently into corners. Cover loosely with greased plastic and let rise until loaf reaches 1/2 inch above lip of pan and dough springs back minimally when poked gently with your knuckle, 20 to 30 minutes. Adjust oven rack to lower-middle position and heat oven to 350F. Using sharp paring knife or single-edge razor blade, make one 1/2-inch-deep slash with swift, fluid motion lengthwise along top of loaf, starting and stopping about 1/2 inch from ends. Lightly beat the egg with 1 tablespoon water and pinch of salt. Gently brush loaf with egg mixture and bake until golden brown and loaf registers 205 to 210F, 45 to 50 minutes, rotating pan halfway through baking. Let loaf cool in pan for 15 minutes. Remove loaf from pan and let cool completely on wire rack, about 3 hours, before serving. Source: "Bread Illustrated" S(ISBN): "978-1-940352-60-2" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 3g Fat (23.5% calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 205mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2017 - 0708 --------------- END bread-bakers.v117.n026 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved