Date: Sun, 29 Oct 2017 06:30:07 +0000 --------------- BEGIN bread-bakers.v117.n042 --------------- 01. Any recommendations from Suzanne Dunaway's "No Need to Knead"? (Phyllis O'Neil) 02. Correction to Yeasted Bakery-Style Sweet Buns (Jeff Dwork) 03. Herbed Whole-Grain Yeast Rolls (Reggie Dwork) 04. Pumpkin Sage Scones (Reggie Dwork) 05. Cranberry-Orange Mini Muffins (Reggie Dwork) 06. Slow Cooker Herb Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n042.1 --------------- Date: Fri, 27 Oct 2017 15:18:54 -0700 From: "Phyllis O'Neil" Subject: Any recommendations from Suzanne Dunaway's "No Need to Knead"? Hi - I just came across Suzanne Dunaway's book "No Need to Knead" and was wondering if anyone has tried out--and liked--any recipes. Do you have any favorites? I tried the English muffin recipe and they were pretty good. But it was my first time making English muffins, so I plan to try some others. Recommendations? Thanks! Phyllis Santa Monica, CA --------------- MESSAGE bread-bakers.v117.n042.2 --------------- Date: Sat, 28 Oct 2017 23:02:21 -0700 From: Jeff Dwork Subject: Correction to Yeasted Bakery-Style Sweet Buns Thanks again to Deb Rogers for finding another error. The Yeasted Bakery-Style Sweet Buns recipe says that it is "Ready In: 29 hrs 30 mins". This is in the original recipe, but we can't make any sense of it. We've removed the statement from the recipe. Jeff --------------- MESSAGE bread-bakers.v117.n042.3 --------------- Date: Sat, 28 Oct 2017 14:36:19 -0700 From: Reggie Dwork Subject: Herbed Whole-Grain Yeast Rolls Maybe for the holidays. * Exported from MasterCook * Rolls, Herbed Whole-Grain Yeast Recipe By :Robin Bashinsky, Nov. 2017 Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. dry yeast -- (2 1/4 tsp.) 1 1/2 cups warm whole milk -- (110F) 6 tablespoons unsalted butter -- melted and divided 1 tablespoon sugar 18 ounces white whole-wheat flour -- (about 4 1/2C) 3 tablespoons chopped fresh flat-leaf parsley -- divided 3 tablespoons thinly sliced fresh chives -- divided 1 tablespoon kosher salt -- divided 1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh sage 1 teaspoon chopped fresh rosemary Cooking spray Active:24 min Total:3 hr Serving Size: 1 roll Golden whole-grain yeast rolls get a fresh, fragrant hit from a whole host of seasonal herbs, including fresh sage, rosemary, and chives. Make ahead and freeze up to 1 month, saving the butter and herb coat for after reheating. Use leftover rolls for tomorrow's breakfast, or make turkey sliders with split toasted rolls, cranberry sauce, and sliced turkey. Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add 1/4 cup butter and sugar; beat at low speed 1 minute or until combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons parsley, 2 tablespoons chives, 2 teaspoons salt, thyme, sage, and rosemary in a bowl. Add half of flour mixture to milk mixture; beat at low speed until combined, scraping down sides of bowl as needed. Remove paddle attachment; insert dough hook. Add remaining half of flour mixture; beat at low speed 2 minutes or until dough forms a ball. Increase speed to medium-low; beat 7 minutes or until dough is smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85F), free from drafts, 1 1/2 hours or until doubled in size. Turn dough out onto a lightly floured surface; divide into 24 equal portions. Working with 1 portion at a time (cover remaining pieces to avoid drying), gently roll into a smooth ball. Place rolls about 1" apart on a rimmed baking sheet coated with cooking spray. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 350F. Bake rolls at 350F for 20 to 25 minutes or until browned. Combine remaining 2 tablespoons melted butter with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Brush butter mixture over hot rolls; sprinkle with remaining 1 teaspoon salt. Cool at room temperature. Source: "cookinglight.com" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 683 Calories; 69g Fat (88.8% calories from fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber; 186mg Cholesterol; 5653mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 14 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n042.4 --------------- Date: Sat, 28 Oct 2017 17:56:01 -0700 From: Reggie Dwork Subject: Pumpkin Sage Scones * Exported from MasterCook * Scones, Pumpkin Sage Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Luncheon Posted Side Dish Snacks Vegetables Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/8 teaspoon cayenne 3/4 cup solid pack pumpkin 3/4 cup shredded Asiago cheese 1/4 cup melted butter 1 large egg 1 tablespoon chopped fresh sage Prep: 15 mins Bake: 20 mins at 425F Total: 35 mins In a small bowl, blend all-purpose flour, baking powder, salt and cayenne. In a large bowl, blend solid pack pumpkin, shredded Asiago cheese, melted butter, egg and chopped fresh sage. Fold flour mixture into pumpkin mixture and turn out onto a well-floured piece of parchment paper. Pat into a 7 to 8" circle and, with a greased knife, cut into 8 wedges (leave wedges touching). Bake at 425F for 20 minutes, until dry to the touch. Source: "familycircle.com" S(Internet Address): "http://www.familycircle.com/recipe/pumpkin-sage-scones/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 10g Fat (43.2% calories from fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 513mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1022 --------------- MESSAGE bread-bakers.v117.n042.5 --------------- Date: Sat, 28 Oct 2017 18:42:09 -0700 From: Reggie Dwork Subject: Cranberry-Orange Mini Muffins * Exported from MasterCook * Muffins, Cranberry-Orange Mini Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Posted Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon pumpkin pie spice 1/4 teaspoon baking soda 1/4 teaspoon salt 1 egg 1/2 cup buttermilk 1/2 cup granulated sugar -- divided 1/4 cup canola oil -- or vegetable oil 1/2 teaspoon pure vanilla extract Minced zest of 1 orange 1/2 cup minced dried cranberries granulated sugar -- or sparkling, for topping optional Total Time: 30 min for mini muffins OR 12 regular sized muffins. For regular sized muffins you will need to adjust the baking time a little bit. Preheat oven to 400F. Line mini muffin pans with liners. Whisk together flour, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl. Whisk together egg, buttermilk, 1/4 cup granulated sugar, oil, vanilla, and zest; stir into dry ingredients just until combined. Toss cranberries with remaining 1/4 cup granulated sugar; stir into batter. Scoop batter using a #60 scoop (scant 1 Tbsp.) into muffin liners and sprinkle with sparkling sugar. Bake muffins until a toothpick inserted into centers comes out clean, 15 minutes. Per serving: Cal 281; Pro 27g; Fat 8g; Carb 16g; Sodium 940mg; Fiber 4g Source: "Cuisine at Home, Dec 2017" Yield: "24 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 5g Fat (37.8% calories from fat); 2g Protein; 17g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 148mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1028 --------------- MESSAGE bread-bakers.v117.n042.6 --------------- Date: Sat, 28 Oct 2017 22:39:40 -0700 From: Reggie Dwork Subject: Slow Cooker Herb Bread We made this today - it is very good. * Exported from MasterCook * Bread, Slow Cooker Herb [R T] Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Crockpot Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water -- 85F - 95F 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 3 1/2 cups bread flour -- (416 g) 1/2 teaspoon sea salt -- table salt grind 2 tablespoons fresh rosemary -- chopped, divided 1 tablespoon fresh thyme 1/2 tablespoon fresh oregano -- chopped 1/2 teaspoon kosher salt A no-knead loaf baked in a slow cooker. This bread is soft and doughy, more like a roll in texture than a crunchy baguette. Be careful when removing the bread - the cooker will get hotter than usual since there is no water in the cooker. We made this in a 4-quart cooker (8 3/4" diameter x 4 1/4" high). The loaf nearly filled it - 7 1/2" diameter x 3 1/4" high. We used finely ground salt in the dough and coarsely ground kosher salt to sprinkle on the top. In the bowl of an electric mixer (or a large bowl), combine water, yeast, and sugar. Let sit until mixture is bubbly, about 5 minutes. Add 1/2 tsp of salt, 1 1/2 Tbsp of the rosemary, thyme, oregano, olive oil, and flour. Using the dough hook, mix on medium speed for 5 to 6 minutes or until dough is smooth and elastic. (The dough can also be kneaded by hand.) Line the slow cooker insert with two pieces of parchment paper. Use enough to cover the sides of the inserts. Shape dough into a loaf and place in the cooker. Sprinkle the top with the remaining salt and rosemary. Drape a paper towel over the top of the cooker to catch water drops. Put the lid on and weight it down if necessary. Cook on high for 2 hours, until bottom of bread is browned and completely cooked. (I used an instant read thermometer and measured 190F at the top and 200F at the bottom of the loaf.) Remove from slow cooker and place under broiler for 2 to 3 minutes to crisp the crust if desired. Cool on a rack. Source: "Adapted from by Kristy Norrell" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 1g Fat (4.4% calories from fat); 5g Protein; 30g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 159mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1028 --------------- END bread-bakers.v117.n042 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved