Date: Mon, 14 Jan 2019 03:12:59 +0000 --------------- BEGIN bread-bakers.v119.n002 --------------- 01. Cornmeal Biscuits (Reggie Dwork) 02. Easy Buttermilk Brioche Buns (Reggie Dwork) 03. Chewy Bagels (Reggie Dwork) 04. Gooey Old-Fashioned Steamed Molasses Bread (Reggie Dwork) 05. Philippine Ensaymadas Rolls (Reggie Dwork) 06. Lemon Biscuits (Reggie Dwork) 07. Easy Flatbread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n002.1 --------------- Date: Sun, 06 Jan 2019 21:18:28 -0800 From: Reggie Dwork Subject: Cornmeal Biscuits * Exported from MasterCook * Biscuits, Cornmeal 2 Recipe By :Alison Roman Serving Size : 4 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biscuits: 1 cup all-purpose flour 3/4 cup cornmeal 1 tablespoon sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/4 teaspoon black pepper -- freshly ground 1/2 cup chilled unsalted butter -- cut into pieces, (1 stick) 3/4 cup buttermilk Biscuits: Preheat oven to 425F. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend. Drop dough by heaping 1/4C into an 8" cast-iron skillet, spacing about 1" apart. Bake, rotating skillet once, until biscuits are puffed, golden brown, and cooked through, 12-15 minutes. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 444 Calories; 24g Fat (48.8% calories from fat); 7g Protein; 50g Carbohydrate; 3g Dietary Fiber; 64mg Cholesterol; 1020mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0615 --------------- MESSAGE bread-bakers.v119.n002.2 --------------- Date: Sun, 06 Jan 2019 21:21:48 -0800 From: Reggie Dwork Subject: Easy Buttermilk Brioche Buns * Exported from MasterCook * Buns, Easy Buttermilk Brioche Recipe By :Chris Scheuer Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Brioche Buns 470 grams all-purpose flour -- plus up to 1/4 cup more, (3 1/4C) 45 grams sugar -- (3T) 65 grams instant yeast -- (4 1/2t) 18 grams kosher salt -- (1 1/2t) 75 grams butter -- (1/2C) 300 ml buttermilk -- (1 1/4C) 1 large egg -- at room temp For the egg wash: 1 large egg 5 milliliters water -- (1t) These delicious, golden glazed Buttermilk Brioche Buns have a soft, tender crumb, and come together, start to finish, in less than an hour! Tips: These rolls freeze well. I like to freeze them on a sheet pan or plate for about an hour, uncovered. Once they are fairly well frozen, I throw them in a ziplock bag or freezer container. Freezing them for a short period, uncovered will keep them from getting crushed in the freezer. I love to serve these buns toasted. If it's just Scott and myself, I just drizzle a tiny (less than a teaspoon) of oil in a sauté pan over medium low heat. Once the pan is hot, I add the sliced buns with the cut side down. It takes just a few minutes till the surface is golden and crisp. If I'm serving a crowd, I drizzle a sheet pan with oil and rub the oil to coat the pan with my fingers. Then add the rolls and place in a 350°F oven for about 10 minutes, till golden and crisp. Delish! Prep: 40 mins Cook: 14 mins Total: 54 mins Preheat oven to 400F. Line 2 baking sheets with parchment paper. Combine 2 cups of the flour, the sugar, yeast and salt in the bowl of a stand mixer. Mix with the dough hook to combine. Place butter and buttermilk in a medium-size microwave-safe bowl or cup and cook on high for 1 minute. Stir and then cook for another 20 seconds. Check the temperature of the mixture with your finger. It should feel very warm to the touch, but not so hot you pull back your finger. Continue to cook in 10-second increments until proper temperature is reached, 120-130F. Add buttermilk and butter to the flour mixture. Mix, with the dough hook, until well combined, then add the egg and remaining 1 1/4 cups of flour. Knead at medium-low speed (#3 on a KitchenAid stand mixer) for 5 minutes. Add more flour (up to 1/4 cup), 1 tablespoon at a time until the dough starts to leave the sides of the bowl. Transfer dough to a well-floured work surface. Turn to coat all sides of the dough with flour. Divide the dough into 10-12 pieces. Shape into round rolls - (see technique above in the post). Place the dough balls on the baking sheet about 2 inches apart. Gently flatten each piece with the palm of your hand. Cover both sheets with a clean kitchen towel and allow to rise for 15 minutes. Whisk the extra egg together with the water. Brush each roll with the egg wash, covering the entire top surface. Bake for 12 to 15 minutes until golden brown. Remove from oven and transfer rolls to a wire rack to cool. Cal 206, Fat 6g, Carb 30g, Sod 373mg, Pro 5g Question: Can this dough be made, froze til ready to use? Reply: I have made the rolls and frozen them baked but not the dough. The rolls freeze really well! Question: Do you freeze the rolls before or after they are cooked? Reply: I've actually done it both ways and it works well. If you freeze them beforehand, just pop them right in the oven from the freezer. They will take a few minutes longer to bake. S(Internet address): "https://thecafesucrefarine.com/easy-buttermilk-brioche-buns/#wprm-recipe-container-32640" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 241 Calories; 7g Fat (25.2% calories from fat); 8g Protein; 37g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 658mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1228 --------------- MESSAGE bread-bakers.v119.n002.3 --------------- Date: Sun, 06 Jan 2019 21:26:41 -0800 From: Reggie Dwork Subject: Chewy Bagels * Exported from MasterCook * Bagels, Chewy Recipe By :King Arthur Flour Co. Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STARTER: 240 grams King Arthur Unbleached Bread Flour -- (2 cups, 8 1/2 oz) 225 milliliters water -- (1 cup, 8 oz) pinch instant yeast -- or active dry yeast DOUGH: all the starter 300 grams King Arthur Unbleached Bread Flour -- (2 1/2C, 10 1/2 oz) 1 1/2 teaspoons instant yeast -- or active dry yeast 2 teaspoons salt 7 g non-diastatic malt powder -- (1/4 oz), see Note 115 milliliters water -- (1/2 cup, 4 oz) GLAZE (OPTIONAL): 1 large egg white -- beaten with 2 teaspoons water Note: You can substitute 1T organic barley malt syrup for the malt powder. For all their popularity, bagels began as a handmade, traditional bread, and we think that's worth recapturing. Using bread flour and a steam bath gives these bagels their chewy, golden exterior. The overnight rise fully develops the dough's flavor, while giving you a head start on tomorrow's breakfast. PREP: 45 mins. BAKE: 20 mins. to 25 mins. TOTAL: 11:50 to 11:55 Serving Size: 1 small bagel, 57g For the starter: Combine all of the ingredients and mix until uniform. Cover and let rest at cool room temperature overnight. For the dough: Combine the starter with the remaining ingredients to form a stiff dough. Knead by hand for 12 minutes, or in a mixer for 9 minutes. The dough will be smooth and elastic, and should not spread much when you stop kneading. Place the dough in a lightly greased bowl, and let rise until puffy but not necessarily doubled in bulk, 1 to 1 1/2 hours. After this rise, transfer the dough to a work surface, and divide it eight pieces for large bagels or sixteen pieces for smaller (3 1/2") bagels. Roll each piece into a ball, cover, and let rest for 30 minutes. They'll puff up very slightly. Poke a hole through the center of each ball, then twirl it around on your finger until the hole is 1 1/2" in diameter. Place the shaped bagels on a lightly greased or parchment-lined baking sheet, and allow to rise, covered, for about 45 minutes. While the bagels are rising, place a steamer rack in a wide pan or canning kettle. Put 1" to 2" of water in the bottom and bring it to a simmer. Preheat the oven to 400F. Place as many bagels as will fit on the steamer with 3/4" of space between them. Cover the pan and steam the bagels for 90 seconds. Using a spatula and your fingers, gently remove the bagels from the steam and return them to the baking sheets. Repeat until all of the bagels are steamed. If you wish to top the bagels with seeds or other toppings, brush with beaten egg wash, and apply the seeds of your choice. Bake the bagels for 20 to 25 minutes, or until deep golden brown. Remove the bagels from the oven, and let cool on a rack. Store in a paper bag on the counter for one day; or slice and freeze for up to two months for longer storage. TIPS: Onion-topped bagels Bake unglazed bagels for 20 to 22 minutes (or until they're almost as brown as you like), and remove the pan from the oven, keeping the oven turned on. Working with one bagel at a time, glaze as instructed above, and sprinkle with minced, dried onion. Return the bagels to the oven for no more than 2 minutes (the onions will burn if the bagels are left in longer than that). Cinnamon-raisin bagels Knead about 2/3 cup of raisins into the dough towards the end of the kneading process. Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar (which you've made by combining one part cinnamon with 12 parts sugar), and give the dough a few more turns; it'll pick up the cinnamon-sugar in irregular swirls. Divide the dough into eight pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Proceed to let rest and shape as directed above. We've seen bagel-store bagels in varieties as diverse as jalapeno pepper, spinach and cheese, and marbled rye. You can make bagels with just about any kind of bread dough. To retain the characteristic chewy texture, just be sure to make a dough that's low in fat and quite stiff, and follow the shaping, rising, steaming and baking techniques above. You can try steaming the bagels in your electric frying pan and a small cooling rack, if you have one; if you have a round cooling rack, it may fit into your electric fry pan Cal 128, Fat 1g, Carb 25g, Sod 202mg, Fiber 0g, Pro 5g Source: "The Fall Issue 2018 of Sift Magazine (available on newsstands or on line)" S(Internet address): "https://www.kingarthurflour.com/recipes/chewy-bagels-recipe" Yield: "8 to 16" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 1g Fat (4.3% calories from fat); 9g Protein; 49g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 543mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2018 - 0830 --------------- MESSAGE bread-bakers.v119.n002.4 --------------- Date: Fri, 28 Dec 2018 20:46:32 -0800 From: Reggie Dwork Subject: Gooey Old-Fashioned Steamed Molasses Bread * Exported from MasterCook * Bread, Gooey Old-Fashioned Steamed Molasses Recipe By : Bonnie Geavaras-Bootz Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Fruit Posted Slow Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Bran Cereal 1 cup all-purpose flour 1 cup whole wheat flour 1 cup dried cranberries 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 large egg 1 3/4 cups buttermilk 1/2 cup molasses 2 tablespoons honey When I was growing up, the smell of this bread greeted me as I walked in the door from school. I thought everyone baked bread in a slow cooker. My grandmother, my mother and I - and now my daughters - all bake this. It's comfort food at its best! Prep: 20 min. Cook: 3 hours + cooling Layer two 24" pieces of foil. Starting with a long side, roll up foil to make a 1" wide strip; shape into a coil. Place on bottom of a 5-qt. slow cooker to make a rack. Combine bran, flours, cranberries, baking powder, baking soda, salt and cinnamon. In another bowl, beat egg, buttermilk, molasses and honey. Stir into flour mixture just until blended (do not overbeat). Pour into a greased and floured 2-qt. baking dish. Tightly cover with lightly greased foil. Place in prepared slow cooker. Cook, covered, on high until a thermometer reads 190-200F, about 3 hours. Remove dish to a wire rack; cool 10 minutes before inverting loaf onto the rack. Serve warm or cold. Cal 157, Fat 1g, Carb 36g, Sod 351mg, Fiber 4g, Pro 4g Source: "Originally published as Gooey Old Fashioned Steamed Molasses Bread in Taste of Home Christmas Annual 2017" S(Internet address): "https://www.tasteofhome.com/recipes/gooey-old-fashioned-steamed-molasses-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 1g Fat (6.6% calories from fat); 4g Protein; 28g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 310mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1210 --------------- MESSAGE bread-bakers.v119.n002.5 --------------- Date: Wed, 09 Jan 2019 19:06:14 -0800 From: Reggie Dwork Subject: Philippine Ensaymadas Rolls * Exported from MasterCook * Rolls, Philippine Ensaymadas Recipe By : Angela Dimayuga Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1 1/4-oz envelope) 6 1/2 teaspoons sugar -- plus 1/2 cup sugar 1/2 cup lukewarm milk -- (105F-110F) 6 large egg yolks 3 cups all-purpose flour -- divided 1 1/2 teaspoon kosher salt 8 tablespoons unsalted butter -- room temp, plus 4 tablespoons unsalted butter -- melted, slightly cooled, divided Nonstick vegetable oil spray 1/2 cup grated Parmesan cheese -- plus more These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga's family. Special Equipment: Two 6-cup jumbo muffin pans; a 1/2" diameter wooden dowel Combine yeast, 1/2 tsp. sugar, and 3 Tbsp. lukewarm water in the bowl of a stand mixer. Cover bowl and let mixture sit until foamy and active, about 10 minutes. Whisk milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast mixture until smooth. Cover and let sit until very bubbly, 1-1 1/2 hours. Add salt, remaining 3 egg yolks, 1/2 cup sugar, and remaining 2 1/4 cup flour to mixture. Fit mixer with dough hook and mix dough on medium-low speed until smooth and elastic, 6 to 8 minutes (it will be sticky). Add 8 Tbsp. room-temperature butter 1 Tbsp. at a time, mixing until completely incorporated after each addition (about 1 minute each time). Dough should be very easy to stretch. Cover bowl and let dough rise in a warm draft-free place until doubled in size, about 2 hours. Preheat oven to 325F. Coat muffin cups with nonstick spray and line with 4" squares of parchment paper. Punch down dough; divide into 12 pieces. Working with 1 piece and covering the rest, roll out to a 14x3" rectangle. Brush lightly with melted butter and sprinkle with a little cheese (about 2 tsp.). Working at an angle so dough wraps down the length of dowel, roll dough toward you around dowel. Slide dough off dowel (it will scrunch up a bit). Stretch out to 8-10" long and coil around itself to make a snail-shell shape; place in a muffin cup. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise until puffy and dough springs back when gently pressed, 25 to 35 minutes. Bake ensaimadas until golden brown and puffed, 20 to 25 minutes. Brush with remaining melted butter; sprinkle with more Parmesan and remaining 6 tsp. sugar. Do Ahead: Dough can be made (do not let rise) 12 hours ahead. Cover and chill. Let dough come to room temperature, then let rise until doubled before proceeding, 1 to 2 hours. Cal 270, Fat 12g, Carb 34g, Sod 172mg, Fiber 1g, Pro 7g S(Internet address): "https://www.epicurious.com/recipes/food/views/ensaymadas-philippine-filipino-sweet-cheese-yeast-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 13g Fat (45.6% calories from fat); 6g Protein; 30g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 264mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0109 --------------- MESSAGE bread-bakers.v119.n002.6 --------------- Date: Wed, 09 Jan 2019 21:32:44 -0800 From: Reggie Dwork Subject: Lemon Biscuits Check out this recipe. It was published in 1723 in a book by Mrs Beeton. She also has many other interesting items in the book. * Exported from MasterCook * Biscuits, Lemon Recipe By : Mre. Beeton Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 lb. flour 3/4 lb. loaf sugar 6 oz. fresh butter 4 eggs 1 oz. lemon peel 2 dessertspoonfuls lemon juice -- 4 tsp From Mrs. Beeton's Book of Household Management, published in 1723 Rub the flour into the butter; stir in the pounded sugar and very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice. Beat the mixture well for a minute or two, then drop it from a spoon on to a buttered tin, about 2" apart, as the cakes will spread when they get warm; place the tin in the oven, and bake the cakes of a pale brown from 15 to 20 minutes. Time. - 15 to 20 minutes. Average cost, 1s. 6d. Seasonable at any time. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 840 Calories; 27g Fat (28.8% calories from fat); 15g Protein; 137g Carbohydrate; 4g Dietary Fiber; 203mg Cholesterol; 284mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 5 Fat; 4 Other Carbohydrates. NOTES : 2019 - 0109 --------------- MESSAGE bread-bakers.v119.n002.7 --------------- Date: Sat, 12 Jan 2019 17:48:38 -0800 From: Reggie Dwork Subject: Easy Flatbread * Exported from MasterCook * Flatbread, Easy Recipe By : Chef Josh McFadden Serving Size : 2 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup whole wheat flour 3/4 tsp. kosher salt 1/4 tsp. baking powder 1/3 cup all-purpose flour -- plus more for dusting 1/2 cup whole-milk yogurt -- not Greek Chef Josh McFadden's crazy-simple yogurt flatbreads from Bon Appetit's August 2015 issue inspired this whole-grain version. It pairs with just about anything you can think of. Make sure to use conventional (i.e., not Greek) yogurt, otherwise the ratio of dry to wet ingredients will be thrown off. Whisk whole wheat flour, salt, baking powder, and 1/3 cup all-purpose flour in a medium bowl. Stir in yogurt. Transfer dough to a clean work surface and knead until mostly smooth, about 1 minute. Divide into 2 pieces and wrap with plastic. Let rest 15 minutes to let dough relax. Working one at a time, roll out dough on a lightly floured surface, sprinkling dough with flour as needed to prevent sticking, to about 1/8" thick. Heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about 2 minutes. Turn and cook on other side until golden brown, about 1 minute. Transfer to a plate, then repeat with remaining dough. Review: Flatbreads are my obsession. Since yogurt is the only wet ingredient at first the dough may feel a little dry, but just spend some time kneading it and be generous with your AP flour when rolling the dough out into discs! Review: This recipe is amazing for a weeknight dinner! The flatbreads might take a little extra time if you've never made them before, but overall it's really easy, delicious and so filling! Would recommend this for a dinner party too. Review: I made this in a sheet pan (400F for 40 minutes) and it was outstanding. S(Internet address): "https://www.bonappetit.com/recipe/easy-flatbread-with-cauliflower-and-tofu" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 3g Fat (11.2% calories from fat); 8g Protein; 41g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 796mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0112 --------------- END bread-bakers.v119.n002 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved