Date: Mon, 23 Apr 2018 05:38:16 +0000 --------------- BEGIN bread-bakers.v118.n015 --------------- 01. Poached Pear Lager Bread (Reggie Dwork) 02. Mama's Yeast Rolls (Reggie Dwork) 03. Freezer Crescent Rolls (Reggie Dwork) 04. Old Bay Buns (Reggie Dwork) 05. Re: glyphosate (James Forbes) --------------- MESSAGE bread-bakers.v118.n015.1 --------------- Date: Tue, 17 Apr 2018 18:08:59 -0700 From: Reggie Dwork Subject: Poached Pear Lager Bread * Exported from MasterCook * Bread, Poached Pear Lager Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Alcohol Bread Bread-Bakers Mailing List Desserts Fruit Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Poach pears: 3 medium-firm Bartlett Pears 4 cups water -- (940 ml) 2 tablespoons lemon juice 2 cups granulated sugar -- (400 g) Bread: 3/4 cup light brown sugar -- (150 g) 1/2 cup unsalted butter -- softened, (113 g) 2 eggs 1/2 cup sour cream -- (4 oz.) 1 3/4 cup all-purpose flour -- (210 g) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup lager -- (120 ml) Glaze: 1 cup powdered sugar -- (125 g) 2 tablespoons lager Yields one 9x5" loaf Peel pears leaving the stems intact and cut the bottoms flat so that they stand upright. Combine the water, lemon juice and sugar in a saucepan and bring to a boil; add the pears and cook until just tender, about 20 minutes. Remove from pan and drain on paper towels. Preheat oven to 350F. Spray a 9x5" loaf pan with flour-based baking spray or grease and flour pan. Cream the brown sugar and butter in a large bowl; add the eggs one at a time. Mix in the sour cream. In a separate bowl combine the flour, baking powder, soda and salt. Add the flour mixture alternately with the lager beginning and ending with flour. Pour mixture into the prepared loaf pan and level the top with a spatula. Stand pears upright in the batter. Bake for 40-50 minutes, or until the bread is golden brown and springs back when pressed. If you're not sure if the bread is done, test it with a skewer. When the bread is done the skewer will come out with a few moist crumbs clinging to it. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool. Combine in a small bowl using a whisk. Mixture should be thick and fall in a ribbon from a spoon. Drizzle the glaze over the bread and let stand until set, about 30 minutes. Cut bread into slices using a serrated knife. Serve. Store leftovers in the refrigerator. Slices can be warmed in the microwave for 20 seconds. Note: The bread will puff up over the pears as it bakes. One of my pears started to lean mid-bake so I opened the oven door and carefully straightened it by the stem, which set everything right again. After the pears are poached allow them to drain on paper towels. Place them upright in the bread batter in the loaf tin. Even though the pears spent some time swimming in liquid, I decided to wrap their woody stems with aluminum foil just in case they wanted to burn in the oven. You may want to do the same. The glaze and poached pears will satisfy your sweet tooth without overwhelming it. S(Internet address): "" Yield: "16 to 18 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 8g Fat (24.1% calories from fat); 3g Protein; 55g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : 2018 - 0303 --------------- MESSAGE bread-bakers.v118.n015.2 --------------- Date: Tue, 17 Apr 2018 12:26:38 -0700 From: Reggie Dwork Subject: Mama's Yeast Rolls * Exported from MasterCook * Rolls, Mama's Yeast Recipe By :Mandy Rivers (Southyourmouth.com) Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons active dry yeast -- (a little less than 2 packets) 1/2 cup warm water 2 cups milk -- at room temp 3 tablespoons butter -- melted 1/2 cup sugar -- plus 1 teaspoon sugar 7 cups all-purpose flour -- to 8C 2 eggs 2 teaspoons salt Reggie says... recipe author does not specify how many this makes I'm guessing 36. If you make this please let me know how many it makes. Combine yeast, 1 teaspoon sugar and warm water in a small, shallow bowl and mix well. Let mixture rest for about 5 minutes or until yeast activates and mixture becomes foamy. Combine yeast mixture, 1/2 cup sugar, milk and half of the flour then mix at medium speed for 2 minutes with an electric mixer or stand mixer fitted with a paddle attachment. Add melted butter, eggs and salt and mix well. Begin mixing in remaining flour, one cup at a time, until dough pulls away from the side of the bowl. If using a stand mixer, switch to the dough hook attachment and run on low for 4 minutes. If making by hand, turn dough out onto a lightly floured surface and knead for 4 minutes. Grease the inside of a large mixing bowl, place the dough in the bowl and turn over once to grease the top. Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm place for about an hour or until dough has doubled in size. Punch the dough down and turn out onto a lightly floured surface. Roll the dough out until 1/2" thick then cut into 2-3" squares and lightly shape into round rolls (just soften the corners so your rolls aren't square). Place rolls onto greased baking pans 2" apart. Cover pans with kitchen towels and allow the dough to rise again in a warm place for about an hour or until dough has doubled in size. Bake rolls at 350F for approximately 15 minutes or until golden brown. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 2g Fat (14.5% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 140mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0304 --------------- MESSAGE bread-bakers.v118.n015.3 --------------- Date: Tue, 17 Apr 2018 12:46:36 -0700 From: Reggie Dwork Subject: Freezer Crescent Rolls * Exported from MasterCook * Rolls, Freezer Crescent Recipe By :mommyskitchen.net Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Hand Made Low Fat Posted Potatoes Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons active dry yeast 2 cups warm water -- (110 to 115F) 1/2 cup butter -- softened 2/3 cup nonfat dry milk powder 1/2 cup sugar 1/2 cup mashed potato flakes 2 eggs 1 1/2 teaspoons salt 6 cups all-purpose flour -- to 6 1/2C The rolls turned out so soft and buttery tasting. In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough (use a heavy duty stand aid mixer). Divide dough in half. Roll up wedges from the wide end and place point side down 2" apart on waxed paper-lined baking sheets. Curve ends to form crescent shape. Turn onto a heavily floured surface; knead 8-10 times. After kneading divide the dough in half. Roll each portion into a 12" circle; cut each circle into 16 wedges (pizza cutter works great for this). Curve ends to form crescent shape. Can bake one tray and freeze the other. To freeze rolls, cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Date and freeze for up to 4 weeks. See the note at the end of this recipe on how to use prepare frozen rolls for use. Let rise in a warm place for 1 hour or until doubled. Bake at 350F for 15-17 minutes or until golden brown. Serve warm. Makes 32 rolls. To use Frozen Freezer Rolls: Arrange frozen rolls 2" apart on baking sheets coated with nonstick cooking spray. Cover and thaw in refrigerator overnight. Let rise in a warm place for 1 hour or until doubled. Bake at 350F for 15-17 minutes or until golden brown. NOTE: I liked this recipe for a variety of reasons. One because they turned out so perfect. Two they utilize dry powdered milk and mashed potato flakes, I love potato rolls. Plus I had a lot of powdered milk to use that I set aside for cooking and baking purposes and this recipe called for dry powdered milk. I try and use the powdered milk instead of regular milk for cooking and baking. And the third and final reason is because you can flash freeze these rolls for a later date. So when you want some fresh rolls, just thaw the rolls in the refrigerator overnight. The next day let them rise and bake. I love having fresh baked rolls on had to grab in a flash. So all in all this is a quick and yummy roll recipe to make. As I was preparing these rolls to flash freeze for storage it got me thinking that maybe i could roll some of the dough out spread some butter and add cinnamon and sugar to make cinnamon rolls. Cut into rolls and then flash freeze them to use for another day. Then I would have a quick batch of breakfast rolls on hand for drop in guests. I am going to give it a try next time I make this recipe. This time I baked up half of the crescents and froze the other half. Source: "Taste of Home 2008 Annual Recipe Book" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 3g Fat (22.9% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 143mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2013 -1101 --------------- MESSAGE bread-bakers.v118.n015.4 --------------- Date: Wed, 18 Apr 2018 15:36:27 -0700 From: Reggie Dwork Subject: Old Bay Buns * Exported from MasterCook * Buns, Old Bay Recipe By :Alyssa Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (between 110-115F) 1 tbsp active dry yeast -- or 2 1/4 tsp instant yeast 3 1/4 cups all-purpose flour -- divided 1/4 cup olive oil 2 tbsp honey 1/2 tsp garlic powder 1 tbsp Old Bay seasoning 2 tsp salt -- divided Homemade Old Bay buns - perfect for sandwiches, burgers - or just ripping off pieces and snacking. These rolls contain all of the features you'd hope for in a bun. For starters, they have a hearty crust that juxtaposes perfectly with their soft and springy interior. You can taste a hint of the olive oil and a slight zip from the Old Bay and garlic powder. But not too much zip that it gets it the way of whatever flavor you've got going on between the two bun halves. You can freeze half the batch and defrost over the next few weeks when you're in serious need of a homemade bread fix. In the bowl of a stand mixer, pour water, then yeast. Using a whisk, stir in 1/4 cup of the flour. Let mixture alone for approx. 10 minutes, or until it is frothy and yeast has activated. Add olive oil, honey, garlic powder, Old Bay seasoning, and 1/2 tsp of the salt and whisk again until all ingredients are integrated. Add the rest of the flour (3 cups) and salt (1 1/2 tsp), and mix (preferably with dough hook) on low speed until mixture takes the form of a solid dough, approx. 2 to 3 minutes. Cover bowl with plastic wrap or a damp cloth towel and let dough sit for 20 minutes before continuing. Flip dough over and continue kneading on low speed for a few more minutes, until dough is more solidified and is smooth. Grease a separate bowl and transfer dough from mixer to greased bowl. Brush top of dough with a bit of olive oil. Cover tightly with plastic wrap and place bowl in a warm place for dough to rise. You want the dough to double, which should take approx. one hour (more or less given the temperature of your kitchen).. Once dough has doubled, grease a baking sheet and set aside. Place dough on another work surface and push down to reduce air bubbles (extra kneading is not necessary). Separate dough into eight equal sections, and work each section into a circular shape by transferring dough back and forth in your hands. Place each dough ball at least 1 1/2" apart on baking sheet. Cover rolls on baking sheet with plastic wrap (loosely) and let rise again for 35 to 40 minutes. Preheat oven to 400F. Once oven has preheated and rolls have risen for the second time, sprinkle tops of rolls with a little bit of flour and snip an "x" into the tops of rolls with kitchen shears (optional). Bake for 15 to 18 minutes, or until crust of rolls are golden brown and rolls are cooked through. Remove to wire rack to cool. Rolls can be served warm or room temperature. Notes: Rolls can easily be frozen for up to one month. Adapted from "Pesto Rolls" in The Art & Soul of Baking by Sur La Table and Cindy Mushet Source: "Adapted from "Pesto Rolls" in The Art & Soul of Baking by Sur La Table and Cindy Mushet" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 7g Fat (24.9% calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0306 --------------- MESSAGE bread-bakers.v118.n015.5 --------------- Date: Mon, 16 Apr 2018 07:22:26 -0400 From: James Forbes Subject: Re: glyphosate Jeff, thanks for your perspective on glyphosate - very factual with references. It is a bit concerning to all of us, I think, if only because in terms of crop production, it is sort of "too good to be true", so it must be "too good to be good". Let's continue to follow it and educate one another...I've got nothing to contribute today, but I'll keep this place in mind in the future. Jim Forbes --------------- END bread-bakers.v118.n015 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved