Date: Mon, 18 Feb 2019 04:51:12 +0000 --------------- BEGIN bread-bakers.v119.n007 --------------- 01. How can I get a softer crust? (Jim Neuman) 02. Buttermilk Lemon Bread (Reggie Dwork) 03. Spicy Thai Coconut Mini Biscuits (Reggie Dwork) 04. Applesauce Spice Muffins (Reggie Dwork) 05. Grandma's Biscuits (Reggie Dwork) 06. Stuffed Bagel Buns (Reggie Dwork) 07. Quick and Easy Bread Bowls (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n007.1 --------------- Date: Mon, 11 Feb 2019 13:03:58 -0500 From: Jim Neuman Subject: How can I get a softer crust? I've been baking bread for several years, and every loaf comes out with a very hard crust. I use a Whirlpool gas oven, and follow all recipe instructions, but the result is always the same. What can I do to get that soft crust, especially the top? --------------- MESSAGE bread-bakers.v119.n007.2 --------------- Date: Mon, 04 Feb 2019 22:47:02 -0800 From: Reggie Dwork Subject: Buttermilk Lemon Bread * Exported from MasterCook * Bread, Buttermilk Lemon Recipe By :Sue Moran Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T lemon zest -- from 1 lemon 1 cup granulated sugar 2 sticks unsalted butter -- at room temp 3 large eggs -- at room temp 1 3/4 cups all-purpose flour -- or cake flour 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup buttermilk glaze: 1 1/2 cups powdered sugar 1 T lemon juice -- to thin, add more as necessary Prep: 20 minutes Cook: 55 minutes Total: 1:15 Preheat oven to 350F Lightly butter a 9x5" loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing. Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part. Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar. Put the lemon sugar and butter into a stand mixer and cream until light and fluffy - a full 5 minutes. Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2 to 3 minutes. Whisk together the flour, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don't over beat. Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for 50 to 55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.) Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack. Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread. Cal 346, Fat 16.7g, Carb 46.6g, Sod 1277.6g, Fiber 0.6g, Pro 3.9g Source: "adapted from Bon Appetit" S(Internet address): "https://theviewfromgreatisland.com/buttermilk-lemon-bread-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 353 Calories; 17g Fat (42.1% calories from fat); 4g Protein; 48g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 181mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0204 --------------- MESSAGE bread-bakers.v119.n007.3 --------------- Date: Mon, 04 Feb 2019 23:46:05 -0800 From: Reggie Dwork Subject: Spicy Thai Coconut Mini Biscuits * Exported from MasterCook * Biscuits, Spicy Thai Coconut Mini Recipe By :Kay Chun Serving Size : 48 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups all-purpose flour -- plus more for dusting 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 stick cold unsalted butter -- cubed, plus 2 tablespoons cold unsalted butter -- cubed 1 1/4 cups unsweetened coconut milk 1 jar Thai red curry paste -- (4 oz) Kay Chun makes these mini cocktail biscuits with two Thai staples: red curry paste and coconut milk. Active: 20 MIN Total: 40 MIN Preheat the oven to 350F. Line a baking sheet with parchment paper. In a large bowl, whisk the flour with the baking powder, baking soda and salt. Using your fingertips, blend in the butter until pea-size pieces form. Stir in the coconut milk and curry paste just until a dough forms. On a lightly floured surface, pat the dough into a 7" square. Cut into 1" square biscuits and transfer to the baking sheet. Bake for 20 minutes, until cooked through. Transfer to a rack to cool slightly before serving. Make Ahead: The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving. S(Internet address): "https://www.foodandwine.com/recipes/spicy-thai-coconut-mini-biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 4g Fat (58.2% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0204 --------------- MESSAGE bread-bakers.v119.n007.4 --------------- Date: Thu, 07 Feb 2019 19:55:21 -0800 From: Reggie Dwork Subject: Applesauce Spice Muffins * Exported from MasterCook * Muffins, Applesauce Spice Recipe By :Edna Hoffman Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruit Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter -- softened 3/4 cup sugar 2 large eggs -- room temp 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 3/4 cup applesauce 1 cup cream cheese frosting -- prepared I began making these moist cupcakes in grade school and still bake them today. Prep: 15 min. Bake: 25 min. + cooling In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350F for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes. Cal 258, Fat 9g, Carb 41g, Sod 291mg, Fiber 1g, Pro 3g Review: I thought that this recipe was very good! I was able to get 15 cupcakes out of this recipe! Review: I just made a couple of changes: used 1/4 tsp of nutmeg and cut out the cloves (Makes them bitter.) Added a chopped apple and a tablespoon of balsamic vinegar - they were superb! Thanks for a great recipe. Review: I thought they were delicious, didnt even frost them. I also left out the cloves and nutmeg Source: "Originally published as Applesauce Spice Cupcakes in Taste of Home October/November 1998" S(Internet address): "https://www.tasteofhome.com/recipes/applesauce-spice-cupcakes/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 10g Fat (33.8% calories from fat); 3g Protein; 44g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 306mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0207 --------------- MESSAGE bread-bakers.v119.n007.5 --------------- Date: Sun, 10 Feb 2019 20:07:53 -0800 From: Reggie Dwork Subject: Grandma's Biscuits * Exported from MasterCook * Biscuits, Grandma's Recipe By :Melissa Obernesser Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/3 cup shortening 2/3 cup 2% milk 1 large egg -- lightly beaten Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. Prep/Total Time: 25 min. Serving: 1 biscuit Preheat oven to 450F. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4" rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares. Place 1" apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8 to 10 minutes. Serve warm. Cal 165, Fat 7g, Carb 20g, Sod 371mg, Finer 1g, Pro 4g Review: These were a delicious, flaky biscuit. The only change I made was to reduce the salt to 3/4 of a teaspoon. I will definitely make them again. Review: Very nice! I'm going to try to make them with butter next time. I might also cut back on the salt as I found it just a tad too salty. Review: These are so quick and easy why would you use store bought??? Nice light texture and crispy on outside. They went well with my homemade rhubarb jam. Source: "Originally published as Biscuits in Taste of Home December 2014" S(Internet address): "https://www.tasteofhome.com/recipes/grandma-s-biscuits/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 8g Fat (42.5% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 375mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0210 --------------- MESSAGE bread-bakers.v119.n007.6 --------------- Date: Thu, 14 Feb 2019 18:00:12 -0800 From: Reggie Dwork Subject: Stuffed Bagel Buns * Exported from MasterCook * Buns, Stuffed Bagel Recipe By :King Arthur Flour Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 482 g Unbleached Bread Flour -- or High-Gluten Flour, (4C or 17 ozs) 21 g brown sugar -- or non-diastatic malt powder, (3T or 3/4 oz) 28 g Vermont cheese powder -- for enhanced flavor (1/4 cup or 1 oz), optional 1 1/4 teaspoons salt 1 1/2 teaspoons instant yeast 301 g lukewarm water -- (1 1/3 to 1 1/2C or 10 5/8 oz to 12 oz) FILLING 170 g cream cheese -- (3/4C or 6 oz) 14 g Vermont cheese powder -- for enhanced flavor (2T or 1/2 oz) optional 85 g shredded cheddar cheese -- (3/4C or 3 oz) WATER BATH 1814 g water -- (2 quarts or 64 oz) 18 g brown sugar -- or non-diastatic malt powder, (2T or 5/8 oz) 14 g granulated sugar -- (1T or 1/2 oz) TOPPING Everything Bagel Topping -- optional Ever popular, the bagel and cream cheese combination represents everyday breakfast at its finest. Inspired by Milk Bar's visionary Christina Tosi and her "Bagel Bomb," we bring you our version of a bagel roll stuffed with cheddar and cream cheese filling and showered with our everything bagel topping. PREP: 35 mins. BAKE: 20 mins. to 25 mins. TOTAL: 3:25 Combine all the dough ingredients, and mix and knead them together - by hand, mixer or bread machine - until a very soft, smooth dough forms, adding more flour or water if necessary. Allow the dough to rise, covered, until puffy, about 1 1/2 hours. Meanwhile, prepare the filling by mixing together - by hand or mixer - the cream cheese, cheese powder, and shredded cheddar cheese. Scoop the filling by the heaping tablespoonful - a tablespoon cookie scoop works well here - into 12 balls, and place them on a parchment-lined sheet pan. Freeze the cream cheese balls until the buns are ready to be stuffed. Turn the dough out onto a lightly greased work surface. Divide it into 12 equal pieces, and round each piece into a ball. Cover the balls lightly and let them rest for 10 to 15 minutes. Meanwhile, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Preheat the oven to 425F. Gently flatten the dough balls slightly and place a frozen ball of filling in the center of each one. Wrap the edges up around the filling, pinching them together as tightly as you can, and round the parcel into a ball again. Place the buns onto a parchment-lined sheet pan. Transfer the bagel buns, three or four at a time if possible, to the simmering water. Cook the buns for 30 seconds, flip them over and cook 30 seconds longer. Using a skimmer or strainer, remove the buns from the water and place them back on the sheet pan. Repeat with the remaining buns. Top all the buns with Everything Bagel Topping, if desired, or leave them plain. Bake the buns for 20 to 25 minutes, until they're golden brown (some of the filling may have seeped out, which will leave you with wonderfully crispy melted cheese to enjoy). Remove the buns from the oven and allow them to cool for at least 30 minutes before enjoying. Store buns at room temperature for 1 to 2 days or in the freezer for longer storage. Review: I made these for the first time tonight. I've never made any kind of bagel before, and I followed the recipe exactly. They were seriously amazing. My family loved them, and my husband loved them so much he immediately took them to our neighbor to try. The texture, the flavor, they were perfect!i'm so glad I tried these, thanks for a great recipe. Review: I really enjoyed this recipe. I did some with and some without the everything bagel stuff on top. The dough was tasty, had a nice crumb/texture, and the filling was luxurious. I will make again. I did a 30 minute autolyse just because I usually do that with any bread. I also bloomed the yeast a bit with the brown sugar and water before adding the flour and salt. Next time I'm going to make two changes: 1- I'm going to go with just plain good old fashioned cream cheese. 2- I'm going to flatten them a bit before I freeze those things. My final bagel bite had a circular area in the middle where the cheese used to live before it baked. It look a little sad :( 3- I may try lye instead of (or in addition to) the water bath with brown sugar. No malt on hand. Kudos to KAF for another wicked awesome recipe that my fussy family likes. This review comes from a picky New Yorker who won't eat bad bagels. This one passes the test. Review: I've made this recipe several times now and these buns turn out perfect each time. I even substituted 25% of the flour with AP the first time I made them (I ran out of bread flour) and they turned out great! The only troubles I have are that the dough can be really sticky after the first proof and the filling leaks out quite a bit, but I think that is more my technique in wrapping the dough around the cheese. These make a great grab and go breakfast- I just pop 2 from the freezer into the toaster oven for a few minutes. This recipe is a regular in my baking rotation! Review: I followed the recipe exactly and these were delicious! My boyfriend liked them so much, he ended up eating five of them for breakfast and has requested that I make them again soon. Review: Otherworldly delicious. I just added extra shredded cheddar inatead of buying cheese powder, but ordering the malt powder is a must. S(Internet address): "https://www.kingarthurflour.com/recipes/stuffed-bagel-buns-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 9g Fat (32.4% calories from fat); 9g Protein; 34g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 337mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0214 --------------- MESSAGE bread-bakers.v119.n007.7 --------------- Date: Sat, 16 Feb 2019 20:39:04 -0800 From: Reggie Dwork Subject: Quick and Easy Bread Bowls * Exported from MasterCook * Bread Bowls, Quick and Easy Recipe By :Rachel Heidenreich Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast 3 cups warm water -- (110 to 115F) 2 tablespoons sugar 2 teaspoons salt 6 1/2 cups bread flour -- to 7 1/2C Cornmeal and sesame seeds -- optional Impress all of your friends by serving cream soups or dips with this bread bowl recipes. Prep: 35 min. + rising Bake: 20 min.+ cooling Serving Size: 1 In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 500F. Punch dough down. Divide and shape into six balls. Place 3" apart on two baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425F. Bake until golden brown and internal temperature reaches 190-200F. Remove from pans to wire racks to cool. Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/4" shell (discard removed bread or save for another use, such as croutons). Test Kitchen Tips: To approximate that crackling crust you find on fancy artisanal breads, get steamy. A quick spritz of water into the oven or a light mist sprayed directly on the loaf right before baking should do the trick. Scoring the exterior of bread creates weak points that help prevent it from bursting and directs expansion to shape the loaf. And, hey, it looks really pretty to boot! Cal 283, Fat 1g, Carb 57g, Sod 396mg, Fiber 2g, Pro 10g Review: My husband made these and we used them for TOH's Chessy broccoli soup in a bread bowl recipe. He is not a very experienced baker, but wants to learn to make bread. This recipe, unlike others, turned out good on the first try! The shape of some were not perfect for bread bowls, but that's not the fault of the recipe. We did not have bread flour so substituted all purpose and it worked just fine. Review: These are good, but I would reverse the baking method as this seemed backwards to me. I would first bake them at 375 for 30 minutes to allow the bowls to expand to their full size, and then harden the crusts at 500 F as the last step. That's just me. Source: "Originally published as Quick and Easy Bread Bowls in Soups 2016 Bookazine" S(Internet address): "https://www.tasteofhome.com/recipes/quick-and-easy-bread-bowls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 564 Calories; 3g Fat (4.3% calories from fat); 19g Protein; 113g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 719mg Sodium. Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 1/2 Other Carbohydrates. NOTES : 2019 - 0216 --------------- END bread-bakers.v119.n007 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved