Date: Mon, 26 Feb 2018 06:08:59 +0000 --------------- BEGIN bread-bakers.v118.n007 --------------- 01. Hawaiian Sweet Bread (Reggie Dwork) 02. Rosy Refrigerator Rolls (Reggie Dwork) 03. Grandma Cornish's Whole Wheat Potato Bread (Reggie Dwork) 04. Lebanese Mountain Bread (Reggie Dwork) 05. Apricot Cream Cheese Babka Bread (Reggie Dwork) 06. Dumplings Wrappers (Reggie Dwork) 07. No Knead Whole Wheat Rosemary Bread (Reggie Dwork) 08. Traditional Easter Bread (Reggie Dwork) 09. Strawberry-Almond Scones (Reggie Dwork) 10. We are back! (Jeff Dwork) 11. Prosciutto Bread (Reggie Dwork) 12. Summer cornbread suggestion (Reggie Dwork) 13. Whole Wheat Cinnamon Apple Challah Bread (Reggie Dwork) 14. Cooks Country Cinnamon Swirl Bread (Reggie Dwork) 15. Irish Brown Bread St. Paddy's Day (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n007.1 --------------- Date: Tue, 06 Feb 2018 13:20:45 -0800 From: Reggie Dwork Subject: Hawaiian Sweet Bread * Exported from MasterCook * Bread, Hawaiian Sweet Recipe By :Melanie Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 5 tablespoons sugar 3 cups all-purpose flour 3/4 teaspoon salt 2 tablespoons dry milk powder 2 tablespoons dry potato flakes 1 tablespoon active dry yeast 1/4 teaspoon vanilla extract k 1/4 teaspoon lemon extract 2 eggs 4 tablespoons margarine Flavorful, light sweet bread that is great by itself, or for french toast and summer sandwiches. Measure ingredients into the bread machine in the order suggested by the manufacturer. Set machine for dough. Place dough in a 9x5" loaf pan. Allow to rise until doubled. Preheat the oven to 350F (175C). Bake in the preheated oven for about 30 minutes. Crust should be golden and bread should sound hollow when thumped. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 4g Fat (25.2% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 157mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0102 --------------- MESSAGE bread-bakers.v118.n007.2 --------------- Date: Tue, 02 Jan 2018 14:00:48 -0800 From: Reggie Dwork Subject: Rosy Refrigerator Rolls * Exported from MasterCook * Rolls, Rosy Refrigerator Recipe By :Lumielle Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Potatoes Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup room temp tomato juice 1/2 cup lukewarm water -- (100F/38C) 2/3 cup sugar 1 1/2 teaspoons salt 2 1/4 tsp active dry yeast 2 eggs 2/3 cup melted shortening 1 cup mashed potatoes 6 cups all-purpose flour -- or as needed Tomato juice and mashed potatoes are the key ingredients for these rosy rolls. Original recipe stated 48 servings but reviewer says 36. See review below. Prep: 30 min Cook: 15 min Total: 5 hr Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight. Line baking sheets with parchment paper, and set aside. Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2" apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours. Preheat an oven to 375F (190C). Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown. Reviewer: These do come out orange - not pink at all, it doesn't matter, they taste delicious. I made 2 oz rolls and got 2 1/2 dozen rolls. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 4g Fat (29.7% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 132mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. Serving Ideas : They are so delicious hot out of the oven with a bit of butter brushed on top. NOTES : 2018 - 0102 --------------- MESSAGE bread-bakers.v118.n007.3 --------------- Date: Tue, 02 Jan 2018 14:09:46 -0800 From: Reggie Dwork Subject: Grandma Cornish's Whole Wheat Potato Bread * Exported from MasterCook * Bread, Grandma Cornish's Whole Wheat Potato Recipe By :SINGERSANDY Serving Size : 48 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Potatoes Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium potato -- peeled 2 cups water 1 teaspoon salt 1/3 cup sugar 1/3 cup shortening 1 tablespoon salt 6 cups warm milk 3 packages active dry yeast -- (.25 oz each) 1/2 cup warm water -- (110F/45C) 1 teaspoon sugar 15 cups whole wheat flour Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water. Boil one medium peeled potato in 2 cups water with 1 teaspoon salt. Mash the potato in a medium bowl, while reserving the water. Combine the mashed potato, potato water, 1/3 cup of sugar, shortening or oil, 1 tablespoon salt, and milk in a large bowl. Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour. Turn dough out onto a lightly floured surface. Knead for about 10 minutes. Place in greased bowl, and turn to coat the surface. Cover with a damp cloth, and allow to rise until doubled. Rising time will be about 1 1/2 hours. Punch down, and knead again for 3 minutes. Place back in bowl, and allow to rise again until doubled. The second rising period should be about 1 hour. Punch down. Form 4 loaves, and place into 9 x 5" greased bread pans. Let dough rise again for 30 - 60 minutes. Bake at 325F (165C) for 1 hour. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 3g Fat (16.1% calories from fat); 6g Protein; 31g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 195mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Best fresh out of the oven. NOTES : 2018 - 0102 --------------- MESSAGE bread-bakers.v118.n007.4 --------------- Date: Tue, 13 Feb 2018 15:41:48 -0800 From: Reggie Dwork Subject: Lebanese Mountain Bread * Exported from MasterCook * Bread, Lebanese Mountain Recipe By :Chef John Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup bread flour 1 teaspoon active dry yeast 1 teaspoon sugar 1/2 cup warm water 3/4 teaspoon kosher salt 1 tablespoon olive oil -- plus extra to coat bowl 1 cup bread flour -- or more as needed Syria The bread has a unique texture, gorgeous appearance, and fun-to-make technique. Prep: 20 min Total: 9:38 Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour. Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil. Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight. Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8" thick. Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it. Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 2g Fat (17.5% calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 177mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0102 --------------- MESSAGE bread-bakers.v118.n007.5 --------------- Date: Sun, 28 Jan 2018 16:08:07 -0800 From: Reggie Dwork Subject: Apricot Cream Cheese Babka Bread * Exported from MasterCook * Bread, Apricot Cream Cheese Babka Recipe By :Michelle Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Holidays Posted Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Dough: 1 3/4 cups all-purpose flour -- plus 2 tablespoons all-purpose flour 2 tablespoons granulated sugar -- plus 1 teaspoon granulated sugar 1 teaspoon instant yeast 1 Pinch salt 1 egg -- at room temperature 1/3 cup whole milk -- lukewarm 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter -- at room temperature For the Apricot Filling: 1 1/2 cups dried apricots 1/2 cup orange juice 1/3 cup lemon juice 2 tablespoons granulated sugar For the Cream Cheese Filling: 8 ounces cream cheese -- at room temperature 2 tablespoons granulated sugar 1 egg yolk 1 teaspoon vanilla extract 1 Pinch salt For the Streusel: 3/4 cup all-purpose flour 2 tablespoons granulated sugar 4 1/2 teaspoons light brown sugar 1 Pinch salt 3 1/2 tablespoons unsalted butter -- melted and cooled For the Egg Wash: 1 egg 1 Pinch salt A sweet yeast bread with swirls of apricot and cream cheese, topped with a crunchy streusel. Can be served at Easter time or any time of the year. Makes: 6 to 8 servings Prep: 3 hr 30 min Cook: 50 min Total: 4 hr 30 min Make the Dough: Place the flour, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Stir on medium-low speed for a minute or so to combine. Add the egg, milk, vanilla and butter and mix on medium speed until a smooth dough forms, about 5 minutes. Form into a ball and place in a lightly oiled bowl. Cover with plastic wrap and place in a draft-free area until doubled in volume (about 1 hour). While the dough rests, make the fillings and streusel. Make the Apricot Filling: Combine the dried apricots, orange juice, lemon juice and sugar in a small saucepan and bring to a simmer over medium-low heat. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until the apricots soften and the liquid is reduced by half. Remove from the heat and allow to cool completely. Once cool, transfer the mixture to a food processor and process until a puree forms. Set aside at room temperature. Make the Cream Cheese Filling: In a medium bowl, stir the cream cheese and sugar with a wooden spoon until smooth and lump-free. Add the egg yolk, vanilla extract and salt, and stir to combine. Set aside at room temperature. Make the Streusel: In a medium bowl, whisk together the flour, sugars and salt. Add the butter and mix with a rubber spatula until the mixture comes together into large, coarse crumbs. Cover and refrigerate until ready to use. Assemble the Babka: Lightly grease a 9x5" loaf pan; set aside. On a lightly floured surface, roll the dough out into a 10x24" rectangle, with the long edge facing you. Spread the apricot filling evenly over the dough, leaving a 1/2" border along all of the edges. Spread the cream cheese filling over the apricot filling. Starting with the bottom edge, roll the dough into the middle of the rectangle, then do the same with the top edge so that the two rolls meet in the center. Visualize the long cylinder divided into three equal lengths. Fold the left third over onto the middle third. Then, fold the right third over the middle third. Pick up the dough and turn it over so the seam is on the bottom. Then, holding each end, gently twist it in the middle and place it in the prepared pan. Whisk together the egg and salt for the egg wash and brush it over the babka. Lightly cover the pan with plastic wrap and place it in a draft-free area until it is doubled in size, 1 1/2 to 2 hours. Preheat oven to 375F. Brush the babka once again with the egg wash and sprinkle the streusel evenly over the top, pressing lightly so the crumbs adhere to the babka. Bake until the top is a deep golden brown, about 50 minutes. Cool the bread in the pan set on a wire rack for 25 minutes, then unmold the bread from the pan (some of the streusel may fall off) and place on the wire rack to cool completely. The bread will keep, wrapped tightly in plastic wrap, for up to 3 days. Source: "browneyedbaker.com" S(Internet Address): "http://www.browneyedbaker.com/apricot-cream-cheese-babka/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 478 Calories; 21g Fat (38.1% calories from fat); 10g Protein; 65g Carbohydrate; 4g Dietary Fiber; 133mg Cholesterol; 179mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. NOTES : 2016 - 0504 --------------- MESSAGE bread-bakers.v118.n007.6 --------------- Date: Mon, 05 Feb 2018 14:46:57 -0800 From: Reggie Dwork Subject: Dumplings Wrappers * Exported from MasterCook * Wrappers, Dumplings Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Asian Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/4 cup water -- plus 1 teaspoon water Extra all-purpose flour -- for dusting and rolling If you are making homemade dumpling wrapper, combine the all-purpose flour, water and knead until the dough isn't sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes. Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4" in diameter. Set aside for the filling. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; trace Fat (2.5% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Grain(Starch). NOTES : 2018 - 0205 --------------- MESSAGE bread-bakers.v118.n007.7 --------------- Date: Mon, 05 Feb 2018 17:39:47 -0800 From: Reggie Dwork Subject: No Knead Whole Wheat Rosemary Bread * Exported from MasterCook * Bread, No Knead Whole Wheat Rosemary Bread made in the Instant Pot Recipe By :Alex Caspero Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup white whole-wheat flour -- (or plain whole wheat) 1 3/4 teaspoon salt 1/2 teaspoon active dry yeast -- (not regular yeast) 2 tablespoons fresh chopped rosemary -- plus 1 teaspoon fresh chopped rosemary 1 1/2 cups water -- room temp Instant Pot No Knead Whole Wheat Rosemary Bread! Want crusty, bakery bread in just 4 hours? Then you've gotta save this recipe! Whole Wheat Rosemary Bread proofed in the Instant Pot! In a glass bowl large enough to fit in the Instant Pot, mix together the flour, salt, yeast and 2 tablespoons of the fresh rosemary. Add in the water and mix with a spatula or wooden spoon until just incorporated, taking care not to over mix. The mixture will be very sticky and shaggy, like the photo above. Place a trivet on the bottom of the Instant Pot, I used the top of a large mason jar turned upside down. Cover the glass bowl with plastic and place on the trivet in the pot. Cover, and turn on the yogurt setting. Set for 3 1/2 hours to proof. When the dough is done proofing, it should be double in size. If not, proof another 30 minutes. Preheat the oven to 450F and place a dutch oven with cover in the cool oven to warm up. Turn the dough out on a floured counter and gently shape into a ball. Brush with olive oil and sprinkle with sea salt and the remaining rosemary. Let stand on the counter or place back in the bowl and the Instant Pot to proof again while the oven is preheating. Carefully remove the hot dutch oven from the oven and uncover. Gently place the dough ball into the dutch oven (I added a piece of parchment paper to prevent sticking) and cover. Place back in the oven and cook for 30 minutes covered. Remove lid and bake an additional 15 minutes until golden brown. Remove bread from oven and let cool completely before slicing and serving. Cover any leftovers, which should last for 1-2 days. Notes: No Instant Pot? No problem. Make the dough as directed, then let proof in a warm spot for 12-18 hours until doubled in size. Then, bake as directed. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 1g Fat (3.4% calories from fat); 5g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 469mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2018 - 0205 --------------- MESSAGE bread-bakers.v118.n007.8 --------------- Date: Sat, 17 Feb 2018 17:07:27 -0800 From: Reggie Dwork Subject: Traditional Easter Bread * Exported from MasterCook * Bread, Traditional Easter Recipe By :Denise Santoro Lincoln Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Ethnic Holidays Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tepid water 2 tablespoons granulated sugar 2 packages fast-acting yeast 1 cup warm whole milk 2 tablespoons vegetable oil 3 eggs 7 cups unbleached white flour 1 teaspoon salt 8 hard-boiled eggs -- dyed 2 cups powdered sugar 2 tablespoons lemon juice 2 tablespoons whole milk A mix of old and new traditions, this Easter bread incorporates eggs and a lemon sugar glaze. In a large mixing bowl, combine the water, sugar and yeast. Let stand for at least five minutes or until it foams. Note: If you are using your stand-alone mixer to make the bread, use the mixer bowl. Heat the milk in a pot on low until it's warm. Mix the milk, eggs, oil and salt in a medium bowl. Add the egg mixture to the yeast mixture and stir. Stir in four cups of flour. If using a mixer, such as a KitchenAid, use the dough hook. Slowly mix in about two more cups of the remaining flour, or until the dough no longer sticks to the sides of the bowl. Note: the dough should still look glossy. Lay the dough out on a wooden cutting board or counter top dusted with flour. Knead the dough, adding in the last cup of flour if the dough gets too sticky, until it is pliable. Put dough in an oiled bowl and cover with a piece of oiled plastic wrap. Let it rise for an hour or two, or until it doubles in size. Punch dough down and divide it into three equal pieces, stretching and lengthening each piece so they are about two-feet long. Braid the pieces together in a circle, joining the ends. Nestle five of the dyed eggs into the dough (yes -- you bake the bread with the dyed hard-boiled eggs in it.) Cover with the oiled plastic wrap for 30 - 60 minutes, or until it rises further. Bake the bread at 350F for 20 to 30 minutes or until it is golden brown and cooked throughout. Note: the bread only took 20 minutes in my convection oven. Remove bread from the oven and place it on a serving dish. In a medium bowl, mix one cup of the powdered sugar with 1 Tbsp of the lemon juice and 1 Tbsp of milk. It should be the texture of soupy toothpaste. Spread the glaze onto the bread with a pastry brush. Let the bread cool for a few minutes with the glaze and then make another batch of the glaze and recoat the bread. Source: "Bay Area Bites" S(Internet address): "" Yield: "6 to 10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 915 Calories; 17g Fat (16.7% calories from fat); 29g Protein; 159g Carbohydrate; 5g Dietary Fiber; 395mg Cholesterol; 512mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 3 Other Carbohydrates. NOTES : 2018 - 0217 --------------- MESSAGE bread-bakers.v118.n007.9 --------------- Date: Sun, 18 Feb 2018 16:05:29 -0800 From: Reggie Dwork Subject: Strawberry-Almond Scones * Exported from MasterCook * Scones, Strawberry-Almond Recipe By :Breanne Varela Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Fruit Grains Low Fat Nuts Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat pastry flour 1/4 cup granulated sugar -- plus 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick cold unsalted butter -- cubed 1 1/4 cups buttermilk -- plus more for brushing 1 1/2 cups sliced strawberries 2 tablespoons turbinado sugar -- (also called sugar in the raw) Topping: 1/2 cup sliced almonds 2 cups confectioner's sugar 3 tablespoons buttermilk 1/2 teaspoon pure almond extract 1 pinch salt When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender. Active: 30 min Total: 1:45 Makes 16 scones Preheat the oven to 400F and line 2 baking sheets with parchment paper. In a large bowl, combine the all-purpose and whole wheat pastry flours with the granulated sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Stir in the 1 1/4 cups of buttermilk and carefully fold in the sliced strawberries. Using an ice cream scoop or a spoon, scoop the dough into 16 mounds on the prepared baking sheets. Brush the scones with buttermilk and sprinkle with the turbinado sugar. Bake in the upper and lower thirds of the oven for 30 to 35 minutes, until the scones are golden and cooked through; shift the pans from front to back and top to bottom halfway through baking. Let the scones cool on a rack for 30 minutes. Lower the oven temperature to 350F. Spread the almonds in a pie plate and toast for about 8 minutes,until golden. Meanwhile, in a small bowl, whisk the confectioner's sugar with the buttermilk, almond extractand salt. Cover and let stand at room temperature. Drizzle the scones with the glaze, then top with the almonds, pressing to help them adhere. Let dry for 10minutes, then serve. Make Ahead: The scones can be made up to 6 hours ahead. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 9g Fat (29.8% calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 231mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2018 - 0217 --------------- MESSAGE bread-bakers.v118.n007.10 --------------- Date: Sun, 25 Feb 2018 21:00:26 -0800 From: Jeff Dwork Subject: We are back! We have had some server problems the past few weeks, but we are back running again. Please note that our personal domain has changed from to , but there's no change to any addresses. Jeff & Reggie --------------- MESSAGE bread-bakers.v118.n007.11 --------------- Date: Sun, 25 Feb 2018 20:24:08 -0800 From: Reggie Dwork Subject: Prosciutto Bread * Exported from MasterCook * Bread, Prosciutto Recipe By :Cooks Country Serving Size : 18 Preparation Time :0:00 Categories : Alcohol Bread Bread-Bakers Mailing List Italian Low Fat Meats Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour -- (16 1/2 oz) 1 1/2 teaspoons instant yeast -- or rapid-rise 1 teaspoon salt 1 cup mild lager -- room temperature 6 tablespoons water -- room temperature 3 tablespoons extra-virgin olive oil 3 ounces sliced prosciutto -- 1/4" thick, cut to 1/2" squares 3 ounces sliced pepperoni -- 1/4" thick, cut to 1/2" squares 3 ounces sliced capicola -- 1/4" thick, cut to 1/2" squares 1 1/2 teaspoons coarsely ground pepper cornmeal We love the combination of prosciutto, pepperoni, and capicola in this bread, but you can use 9 ounces of any combination of your favorite cured meats; just be sure to have each sliced 1/4" thick at the deli counter. Do not use thinly sliced deli meats, as they will adversely affect the bread's texture. Use a mild lager, such as Budweiser; strongly flavored beers will make this bread taste bitter. WHY THIS RECIPE WORKS: To make this bread extra-meaty, it all came down to the cut of prosciutto. Thinly sliced deli meat got wadded up and swallowed by the dough, but thicker slabs cut into 1/2" pieces proved to be just right. Using a combination of three meats - prosciutto, capicola, and pepperoni - gave each bite a satisfying, savory mix of flavors. We added beer to boost the yeasty, fermented flavor of the bread without having to let it rise all day and opted for bread flour, with its high protein content, to form a strong gluten structure. Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk beer, room-temperature water, and oil together in 2-cup liquid measuring cup. Fit mixer with dough hook. Mix flour mixture on low speed while slowly adding beer mixture until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes. Reduce speed to low and add prosciutto, pepperoni, capicola, and pepper. Continue to knead until combined, about 2 minutes longer (some meats may not be fully incorporated into dough at this point; this is OK). Transfer dough and any errant pieces of meats to lightly floured counter and knead by hand to evenly incorporate meats into dough, about 1 minute. Form dough into smooth, round ball and place seam side down in lightly greased large bowl. Cover tightly with plastic wrap and let dough rise at room temperature until doubled in size, about 1 1/2 hours. Line baking sheet with parchment paper and lightly dust with cornmeal. Turn out dough onto counter and gently press down to deflate any large air pockets. Cut dough into 2 even pieces. Press each piece of dough into 8 by 5" rectangle with long side parallel to counter's edge. Working with 1 piece of dough at a time, fold top edge of rectangle down to midline, pressing to seal. Fold bottom edge of rectangle up to midline and pinch to seal. Flip dough seam side down and gently roll into 12" loaf with tapered ends. Transfer loaf to 1 side of prepared sheet. Repeat shaping with second piece of dough and place loaf about 3" from first loaf on sheet. Cover with greased plastic and let rise at room temperature until puffy and dough springs back slowly when pressed lightly with your finger, about 45 minutes. Adjust oven rack to middle position and heat oven to 450F. Using sharp paring knife in swift, fluid motion, make 1/2" deep lengthwise slash along top of each loaf, starting and stopping about 1 1/2" from ends. Bake until loaves register 205 to 210F, 22 to 25 minutes. Transfer loaves to wire rack and let cool completely, about 3 hours. Serve. TO MAKE AHEAD: Make dough through step 3, form into ball, and place seam side down in lightly greased large bowl. Cover tightly with plastic wrap and refrigerate for at least 16 hours or up to 24 hours. Let dough come to room temperature, about 3 hours, before proceeding with step 5. SHAPING THE LOAF: After patting half the dough into a rectangle, fold the top down and the bottom up, pressing to seal as you go. Flip it seam down and roll it into a 12" loaf. THICK SLICES ARE BETTER: Cured meats have strong flavors, so they're usually sliced thin. But thin slices disappeared in our bread. Buying and cubing 1/4" thick slabs made for maximum meaty impact. We didn't settle for just prosciutto. We also added capicola and pepperoni to our bread. Tester: I made this bread for my family, and everyone thought it was delicious. We dipped it in some leftover marina. I substituted root beer for the lager since I try to keep alcoholic beverages out of the house, and it still came out with a great flavor once baked. The dough was very sticky at first, but after the first rise, it was much more easy to manage. Source: "Cooks Country" S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 5g Fat (33.7% calories from fat); 6g Protein; 17g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 411mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fat. NOTES : 2018 - 0225 --------------- MESSAGE bread-bakers.v118.n007.12 --------------- Date: Sun, 18 Feb 2018 17:50:53 -0800 From: Reggie Dwork Subject: Summer cornbread suggestion Cornbread Waffle When I get a craving for cornbread during the summer, I use my waffle iron to avoid turning on my oven. I make the batter as directed, then scoop it onto my preheated waffle iron. In under 10 min I have hot cornbread with butter and honey at the ready. >From Larry K. --------------- MESSAGE bread-bakers.v118.n007.13 --------------- Date: Sun, 25 Feb 2018 20:24:12 -0800 From: Reggie Dwork Subject: Whole Wheat Cinnamon Apple Challah Bread * Exported from MasterCook * Bread, Whole Wheat Cinnamon Apple Challah Recipe By :Nicole Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Grains Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 1 1/2 cups warm water -- divided 2 1/4 tsp active dry yeast -- (1 packet) 1 tsp sugar 1 egg 3 egg yolks 3/4 cup honey 2 tbsp olive oil 2 tsp vanilla extract 2 tsp salt 3 cups whole wheat pastry flour -- (420 g) 3 1/4 cups all-purpose flour -- (480 g) For the cinnamon butter: 1/2 cup unsalted butter -- room temperature, (1 stick) 2 tbsp cinnamon 1 tbsp sugar For the apples: 3 medium granny smith apples 1 Pinch salt 1 tsp lemon juice 2 tsp sugar For the egg wash: 1 egg 1 tbsp cold water 1 pinch salt 2 tbsp turbinado sugar Whisk together 1/4 cup warm water, active dry yeast, and 1 tsp sugar in the bowl of a stand mixer and let sit for 10 minutes until mixture becomes thick and bubbly. Add the remaining 1 1/4 cup warm water, egg, egg yolks, honey, olive oil, vanilla, and salt, and whisk to combine. In a medium bowl whisk both flours together. Fit a stand mixture with a dough hook, and on low speed slowly add the flour to the wet ingredients about 1/2 cup at a time. If you don't have a stand mixer you can also do this by hand with a large wooden spoon, kneading by hand once the dough begins to come together. Continue until dough forms into a ball, adding more flour if necessary. Transfer dough to a floured work surface and knead by hand a couple of times. Pour about 1 tbsp olive oil into a large bowl. Add the dough and swirl your dough around in the bowl to coat the entire ball of dough with oil. Bring a small saucepan of water to a boil. Place saucepan with boiling water at the bottom of your oven then cover the dough with a damp cloth and place it in oven on a rack directly above the saucepan. Close the oven and let the dough rise for 1 hour. Do not turn the oven on. After 1 hour, remove the dough and knead it once or twice to remove air pockets. Return to bowl, cover, and let rise for 1 more hour. Meanwhile, prep your filling. Peel and dice your apples into tiny 1/4" bits. As you dice, place the apples in a bowl of cold water with salt and lemon juice to keep them from browning. Using your stand mixer fitted with a paddle attachment beat together softened butter, cinnamon, and sugar until completely smooth. Once your dough has fully risen, divide the dough in half (I highly recommend a bench scraper for tasks like this, it also comes in handy for scooping up diced vegetables). Keep 1/2 of the dough in bowl and cover. Transfer the other half to a floured counter and divide dough into 4 equal pieces. Using your hands and/or a floured rolling pin, shape the 4 pieces into 12" x 3.5" rectangles. Remember to keep flouring your work space as needed. Working with one piece of dough at a time, spread on 2 tbsp of cinnamon butter leaving about 1/2" border on all sides. Drain the water from your apples and toss with 2 tsp of sugar. Spoon 1/8 of your apples onto the cinnamon butter. Using your hands, pinch together the top and bottom edges of your rectangle until it becomes a solid rope with your apples hidden inside. Pinch the ends together to keep the apples from falling out and then roll your rope on a floured surface until it stretches to 16-18" long. Set aside, and repeat with remain 3 strands. Braid your challah. Once your challah is braided, tuck the end pieces under and using your bench scraper, without thinking too much about it, transfer your loaf to a sheet pan covered with parchment paper. Let the braided loaf sit for 30 to 45 minutes, to rise one final time. Meanwhile, braid your second Challah. Preheat your oven to 350F. Just before adding your first loaf to the oven, make an egg wash by whisking together egg, water and salt. Using a pastry brush, liberally brush egg wash over your whole Challah and top with turbinado sugar. Bake for 20 minutes then remove from oven, apply another egg wash (being mindful to really get in the cracks) and return to oven for remaining 25 minutes. Bake loaves one at a time. Source: "Adapted from Tori Avey" S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 6g Fat (25.6% calories from fat); 4g Protein; 38g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0225 --------------- MESSAGE bread-bakers.v118.n007.14 --------------- Date: Sun, 25 Feb 2018 20:24:07 -0800 From: Reggie Dwork Subject: Cooks Country Cinnamon Swirl Bread * Exported from MasterCook * Bread, Cooks Country Cinnamon Swirl Recipe By :Cooks Country Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CINNAMON SUGAR: 1/2 cup granulated sugar 1/4 cup packed light brown sugar 5 teaspoons ground cinnamon BREAD: 1 1/2 cups milk -- heated to 110F 4 tablespoons unsalted butter -- divided 3 tablespoons melted 3 large egg yolks 4 1/4 cups all-purpose flour -- plus more as needed 2 1/4 teaspoons rapid-rise yeast -- (1 envelope) 1 tablespoon sugar 1 1/2 teaspoons salt Soft, sweet bread enriched by a pretty swirl of cinnamon sugar sounds appealing-but the problems can spiral out of control. WHY THIS RECIPE WORKS: Cinnamon swirl bread recipes sound appealing, but often they yield disastrous results: loaves that are chewy or dry, cinnamon swirls that separate from the bread, and filling that oozes out of the loaf. Using just egg yolks gave us a Cinnamon Swirl Bread recipe that struck the perfect balance between too lean and too bouncy. Tasters preferred a filling of white and brown sugars, with a hefty amount of cinnamon. A thin coat of water sprayed on the dough made the cinnamon mixture stick, and a second light coat sprayed directly onto the mixture created a "glue" that adhered to the Cinnamon Swirl Bread when it was rolled. You will need a spray bottle filled with water for this recipe. Whole milk is best in the dough, although low-fat milk will work; skim milk will make the bread too dry. For the cinnamon sugar: Combine ingredients in small bowl, breaking up clumps. Cover tightly with plastic wrap. For the bread: Spray large bowl with cooking spray. Whisk milk, melted butter, and yolks in large liquid measuring cup. Mix 1/4 cup cinnamon sugar, yeast, sugar, flour, and salt in large bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is smooth and comes away from sides of bowl, 5 to 6 minutes. (If dough seems too sticky, add up to 1/4 cup more flour during kneading.) Turn dough out onto unfloured counter and knead to form smooth, round ball. Transfer dough to greased bowl and turn to coat. Cover bowl with plastic wrap and let rise in warm place until doubled in size, about 1 hour. (Do not place in warm oven or sugar in dough will melt.) Spray 9 by 5" loaf pan with cooking spray. On lightly floured surface, press dough into 20 by 8" rectangle, with short side facing you. Using spray bottle, lightly and evenly spray dough with water. Sprinkle 1/2 cup cinnamon sugar over dough, leaving 2" border along top edge. Lightly spray cinnamon sugar with water until damp but not wet. Starting at edge nearest you, roll up dough, then pinch seam and ends closed. Place loaf seam side down in prepared pan, cover loosely with plastic wrap, and let rise at room temperature until 1" above rim of pan, 1 to 1 1/2 hours. Adjust oven rack to middle position and heat oven to 350F. Melt remaining tablespoon butter and brush over top of dough. Sprinkle with remaining cinnamon sugar and bake until top is deep brown and center of bread registers 185 to 190F on instant-read thermometer, 45 to 60 minutes. Turn bread out onto rack and cool to room temperature, about 2 hours. Slice as desired. (Bread can be kept in airtight container at room temperature for up to 3 days.) TECHNIQUE: SPRAY-ON SECRET We found that water - not milk, butter, or beaten eggs - was the trick to anchoring the cinnamon sugar to the dough. Once the dough has been rolled out, spray it with water, sprinkle with the cinnamon sugar, and then spray the cinnamon sugar until slightly damp. Once rolled up and baked, the swirl will remain attached to the bread, even when sliced thin for toasting. GETTING THE RIGHT SWIRL When testing other recipes, we uncovered two recurring problems: the swirl separating and the filling leaking out. Using a modest amount of cinnamon sugar and gluing the cinnamon sugar to the dough with water solved these common problems. Swirl separates and filling oozes out. Info: Cal 430, Fat 10g, Sod 348mg, Carb 76g, Fiber 3g, Pro 10g Source: "Cooks Country" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 4g Fat (20.8% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 191mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0225 --------------- MESSAGE bread-bakers.v118.n007.15 --------------- Date: Sun, 25 Feb 2018 20:24:03 -0800 From: Reggie Dwork Subject: Irish Brown Bread St. Paddy's Day * Exported from MasterCook * Bread, Irish Brown Bread St. Paddy's Day Recipe By : By Woman's Day Staff Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Holidays Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 1/4 cups whole-wheat flour 3/4 cup quick oats 1/2 cup wheat germ 2 tsp baking soda 1 tsp salt 1 3/4 cups buttermilk 2 Tablespoons honey Try this traditional Irish recipe for a delicious start to St. Paddy's Day. Active: 10 min Bake: 20 min Heat oven to 425F. Coat a large baking sheet with cooking spray. In a large bowl, mix flours, oats, wheat germ, baking soda and salt. Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms. Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3" apart onto prepared baking sheet; bake 10 minutes. Reduce temperature to 400F. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 483 Calories; 4g Fat (8.1% calories from fat); 19g Protein; 94g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 1280mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0221 --------------- END bread-bakers.v118.n007 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved