Date: Mon, 07 Jan 2019 05:51:22 +0000 --------------- BEGIN bread-bakers.v119.n001 --------------- 01. Wishes for the New Year (Jeff Dwork) 02. The Very Best Brioche Bread (Reggie Dwork) 03. Banana Bread Biscotti (Reggie Dwork) 04. Meyer Lemon Rosemary Bread (Reggie Dwork) 05. Pecan Pumpkin Bran Muffins (Reggie Dwork) 06. Sweet Potato Biscuits (Reggie Dwork) 07. Ridiculously Easy Focaccia (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n001.1 --------------- Date: Sun, 06 Jan 2019 20:54:40 -0800 From: Jeff Dwork Subject: Wishes for the New Year Reggie and I wish all of you the very best in this New Year. Jeff --------------- MESSAGE bread-bakers.v119.n001.2 --------------- Date: Mon, 17 Dec 2018 16:53:14 -0800 From: Reggie Dwork Subject: The Very Best Brioche Bread * Exported from MasterCook * Bread, The Very Best Brioche Recipe By :Kellie Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup warm water -- about 110F 2 1/4 teaspoons active dry yeast -- not rapid rise 2 1/3 cups super fine pastry flour -- or cake flour 2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons kosher salt 6 large eggs 8 ounces unsalted butter -- 1" cubes, room temp Buttery, soft and airy….this bread is "weak in the knees" good. The Very Best Brioche recipe is a labor of love but your time is rewarded with the best loaf you'll ever put in your mouth. PREP: 5:30 COOK: 30 MINUTES TOTAL: 6:30 Prep time includes rise and overnight refrigeration. Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt. Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition. Slowly add the yeast and continue beating at low speed for 5 minutes. Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes. Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours. Turn the dough out on a well floured surface and gently knead out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight. Turn the dough out onto a floured surface and divide the dough in half. Shape the dough into 2 rectangles and place into two buttered 8 1/2 X 4 1/2 X 3" loaf pans. Allow the dough to rise, uncovered, in a warm place until it rises about 1/2" above the top of the pans, approximately 2 hours. Preheat the oven to 350F. Bake the brioche until it is golden brown on top, approximately 30 to 35 minutes. Remove from the oven and allow to cool for 2 to 3 minutes. Turn the bread out of the pans and cool completely on a cooling rack. If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days. RECIPE NOTES: If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days. To freeze, wrap the hot bread in foil and place in a resealable freezer bag. Freeze promptly. Can be frozen up to 2 months. When ready to use, reheat in foil in a 250F oven until heated through, approximately 20 to 25 minutes Cal 180, Fat 9g, Carb 21g, Sod 211mg, Fiber 1g, Pro 4g Review: I plan on trying this today, but wonder if wrapping hot bread will make it soggy? Reply: Nope, you can wrap it up hot, it won't get soggy at all. Review: Can i bake the bread as balls in a muffin tin? If so what tempature should i bake it at and for how long? Do you not need to use an egg wash? Reply: You can definitely bake in a muffin tin. I haven't tested it but I'd bake them at the same temp until they're golden brown. My guess would be 25 to 30 minutes. And the egg wash is optional. Review: I made this yesterday with quick rise yeast and it turned out great. I let it rise initially in the greased bowl for 1 or 2 hours until doubled in size and then divided and placed in the greased pan and let that rise for another 1 or 2 hours and then baked. The brioche turned out soft and moist! This was an excellent recipe that will be my new go to, thank you for sharing it! Review: It can be made in the bread machine, however, you'll need to layer it exactly as it is in the instructions or it may not rise properly. Review: I have just made it and it turned more than amazing! Thank you very much for the lovely recipe! Source: "adapted from Ad Hoc at Home" S(Internet address): "https://thesuburbansoapbox.com/best-brioche-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 9g Fat (43.0% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 176mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1217 --------------- MESSAGE bread-bakers.v119.n001.3 --------------- Date: Sun, 23 Dec 2018 16:14:35 -0800 From: Reggie Dwork Subject: Banana Bread Biscotti This may seem strange to you at first but I bet it would taste wonderful. * Exported from MasterCook * Biscotti, Banana Bread Recipe By : CanolaInfo Test Kitchen Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- canola oil cooking spray 1 3/4 all-purpose flour -- (425 mL) 1/2 cup granulated sugar -- (125 mL) 1 tsp baking powder -- (5 mL) 1/2 tsp salt -- (2 mL) 1/2 cup mashed ripe banana -- (125 mL) 1 Tbsp canola oil -- (15 mL) 1 egg 1 tsp vanilla -- (5 mL) 1/2 cup chopped walnuts -- almonds or pecans, (125 mL), optional Crunchy biscotti perfect for dunking! Preheat oven to 350F (180C). Prepare cookie sheet by spraying with cooking spray. In medium bowl, combine flour, sugar, baking powder and salt; set aside. In large bowl, combine banana, oil, egg and vanilla, and mix until well blended. Add flour mixture and walnuts to banana mixture and stir until just combined. If mixture seems dry, use hands to mix until dough comes together. Turn the dough out onto lightly floured surface, divide in half, and shape each piece into an 8" (20 cm) long log. Place rolls 4" (10 cm) apart on baking sheet. Flatten rolls to 1" (2.5 cm) thickness. Bake for 35 minutes. Remove rolls from baking sheet and cool on rack for 10 minutes. Cut each roll diagonally into 15 slices. Place slices cut side down on baking sheet. Reduce temperature to 325F (160C) and bake for additional 10 minutes. Remove from baking sheet and cool completely on wire rack. Cal 82, Fat 3g, Carb 13g, Sod 43mg, Fiber 0.5g, Pro 1.5g S(Internet address): "https://www.canolainfo.org/recipes/banana-bread-biscotti" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 2g Fat (26.7% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1223 --------------- MESSAGE bread-bakers.v119.n001.4 --------------- Date: Sun, 23 Dec 2018 16:23:46 -0800 From: Reggie Dwork Subject: Meyer Lemon Rosemary Bread * Exported from MasterCook * Bread, Meyer Lemon Rosemary - baked in a dutch oven Recipe By :Whitney Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Slow Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1/4 teaspoon active dry yeast -- not quick-rise 1 3/4 teaspoon Kosher salt 2 teaspoons chopped fresh rosemary 2 teaspoons Meyer lemon zest -- you will need 2-3 lemons 1 1/3 cups room temperature water -- or lukewarm Cornmeal -- as needed white or yellow is fine Prep: 15 mins Cook: 14 hrs Total: 14:15 Combine the flour, yeast, salt, rosemary and lemon zest in a large bowl by stirring with a wooden spoon. Add the water and stir until the dry ingredients are well-moistened and a shaggy, sticky dough has formed (I sometimes have to use my hands to lightly knead and work all the ingredients into a loose mass). Transfer the dough to a clean bowl coated with cooking spray. Cover the top of the bowl with plastic wrap. Let the dough sit at room temperature (about 70F) for 12 to 18 hours. After a minimum of 12 hours the surface will become dotted with bubbles - that's a sign that ingredients are fermenting and flavor is developing! Transfer the dough to a lightly floured work surface. Sprinkle the top of the dough with a little flour and lightly knead it with you hands for about a minute. Cover the dough with plastic wrap on your counter and let it rest for 15 minutes. Generously coat a cotton towel (do not use terry cloth!) with cornmeal. Gently and quickly shape the dough into a ball with floured hands and place seam-side-down onto the center of the towel. Dust the top of the dough with more cornmeal and wrap the towel loosely around the dough. Place the towel with the dough in a large bowl and let it rise until the dough has double in size and does not quickly spring back when you poke at it. This should take 1 1/2 to 2 hours. Thirty minutes before the dough is ready, place a 2 3/4-quart up to a 5 quart cast iron pot in the oven and preheat the oven to 450F. Once your oven is preheated, carefully remove the pot from the oven. Open the towel and slide your hand underneath so that you can turn the dough mound seam-side-up into the pot. Give the pot a little shake to make sure the dough is even on the bottom and put the lid on top of the pot. Bake for 30 minutes, then uncover and bake an additional 15 to 30 minutes until the boule is golden brown all over and sounds hollow when you tap it with a wooden spoon. Your kitchen will smell absolutely amazing! Remove the pot from the oven and transfer to a wire rack to cool for 15 minutes. Carefully remove the bread from the pot and let cool completely on a wire rack before slicing. You will then have one 1 1/2 pound bread loaf to enjoy! Source: "adapted from Williams Sonoma" S(Internet address): "https://sweetcayenne.com/meyer-lemon-rosemary-bread/#_a5y_p=5061928" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; trace Fat (2.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 276mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat. NOTES : 2018 - 0716 --------------- MESSAGE bread-bakers.v119.n001.5 --------------- Date: Sun, 23 Dec 2018 17:00:21 -0800 From: Reggie Dwork Subject: Pecan Pumpkin Bran Muffins * Exported from MasterCook * Muffins, Pecan Pumpkin Bran Recipe By :Nancy Hughes Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Nuts Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bran cereal -- (250 mL) 1 1/4 cups nonfat buttermilk -- (300 mL) 1 cup all-purpose flour -- (250 mL) 1/3 cup granulated sugar -- (75 mL) 1 Tbsp baking powder -- (15 mL) 1/2 tsp baking soda -- (2 mL) 1/4 tsp salt -- (1 mL) 2 tsp ground cinnamon -- (10 mL) 2 Tbsp canola oil -- (30 mL) 2 large egg whites 1 Tbsp vanilla extract -- (15 mL) 1 cup canned pumpkin -- (not pumpkin pie mix) (250 mL) 1/4 cup pecan pieces -- (60 mL) 2 Tbsp granulated sugar -- (30 mL) 1/2 tsp ground cinnamon -- (2 mL) Allowing the muffins to stand in tins for a few minutes, continues to cook the muffins without drying them out. Preheat oven to 400F (200C). Lightly coat muffin tin with canola cooking spray and set aside. In small bowl, combine bran and buttermilk, stir until moistened and let stand 5 minutes. Meanwhile, in medium bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon; stir until well blended. Add canola oil, egg whites, vanilla and pumpkin to bran mixture. Stir until well blended. Add the pumpkin mixture to the flour mixture and stir until JUST blended. Do not overmix. Spoon batter into muffin tin. Sprinkle pecan pieces evenly over all. In small bowl, combine the second amounts of sugar and cinnamon. Sprinkle evenly over all and bake 15 minutes or until wooden pick inserted comes out almost clean. Let stand in muffin tins on cooling rack 5 minutes before carefully removing and cooling completely on rack. To maximize freshness, store muffins covered in refrigerator or freeze. Cal 100, Fat 3g, Carb 16g, Sod 190mg, Fiber 2g, Pro 3g S(Internet address): "https://www.canolainfo.org/recipes/pecan-pumpkin-bran-muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 3g Fat (27.0% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1223 --------------- MESSAGE bread-bakers.v119.n001.6 --------------- Date: Sun, 23 Dec 2018 15:56:32 -0800 From: Reggie Dwork Subject: Sweet Potato Biscuits * Exported from MasterCook * Biscuits, Sweet Potato Recipe By :CanolaInfo Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour -- (560 mL) 3 Tbsp granulated sugar -- (45 mL) 1 Tbsp baking powder -- (15 mL) 1/4 tsp salt -- (1 mL) 2 eggs 3 Tbsp canola oil -- (45 mL) 2 Tbsp milk -- (30 mL) 1 can sweet potatoes -- drained and mashed, (15oz/443 mL), or 1 cup fresh cooked and mashed sweet potatoes These biscuits are tender and brightly-coloured with a hint of sweetness. Preheat the oven to 425F(220C). In large bowl, combine flour, sugar, baking powder and salt. In separate bowl, whisk together eggs, canola oil, milk and mashed sweet potato. With fork, stir together the moist and dry ingredients, just until combined. Turn out onto well-floured board and knead once or twice to form a ball. Roll out to 1/2" (1.3 cm) thick. Cut into biscuits using a 1 1/2" (3.8 cm) cookie cutter. Place biscuits on parchment lined baking sheet. Bake for 12 to 15 minutes or until golden brown and cooked through. Cal 160, Fat 5g, Carb 26g, Sod 45mg, Fiber 1g, Pro 4g S(Internet address): "https://www.canolainfo.org/recipes/sweet-potato-biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 5g Fat (27.0% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 181mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1223 --------------- MESSAGE bread-bakers.v119.n001.7 --------------- Date: Sun, 06 Jan 2019 20:53:56 -0800 From: Reggie Dwork Subject: Ridiculously Easy Focaccia * Exported from MasterCook * Focaccia, Ridiculously Easy [RT] Recipe By :Chris Scheuer Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Posted Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/3 cups all-purpose flour -- or bread flour, (520g) 2 teaspoons kosher salt -- (12g) 2 1/4 teaspoons instant yeast -- (1 packet), (10ml) 2 teaspoons Italian seasoning -- optional 1 teaspoon fennel seeds -- optional 2 cups warm tap water -- about 85F (475ml) 1 teaspoon butter -- for greasing pan, (5g) 4 tablespoons olive oil -- divided, (60ml) Italian seasoning -- or finely chopped fresh herbs flaky sea salt -- I like Maldon We've made this twice using bread flour, once plain and once with seasonings in the dough. Both were excellent. The original recipe specified 4C / 520g of flour. By our measures (and King Arthur weight chart) 520g is 4 1/3 cups. We measured by weight. With less than 10-minutes of hands-on time, the name Ridiculously Easy Focaccia Bread says it all! Almost. It's also ridiculously delicious! Prep: 15 mins Cook: 25 mins Total: 40 mins In a medium-large bowl, combine flour, salt, and instant yeast. Optionally, add the seasonings. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is incorporated. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Lightly butter two 9" cake pans or one 9" x 13" rimmed baking sheet. Line pan(s) with parchment paper and pour 1T olive oil in the center of each pan (only 1T for the 9x13). Divide dough in half (if using 2 pans) with a large spoon or rubber spatula and place dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball (or rectangle). Cover each pan tightly with plastic wrap and allow to rest for 2 hours depending. The dough should cover most of the pan. Preheat oven to 450F with a rack positioned in the center of the oven. Drizzle another tablespoon of oil over each round of dough (only 1T for the 9x13 pan). With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt. Transfer the pans to the oven and immediately reduce the temperature to 425F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread from the pans and transfer to a cooling rack. Serve warm or allow to cool completely then store in a zippered bag. To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350F oven. Cal 151, Fat 4g, Carb 24g, Sod 294mg, Fiber 1g, Pro 3g Source: "Adapted from Alexandra Cooks" S(Internet address): "https://thecafesucrefarine.com/ridiculously-easy-focaccia-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 4g Fat (23.1% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2018 - 1227 --------------- END bread-bakers.v119.n001 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved