Date: Sun, 24 Feb 2019 07:16:30 +0000 --------------- BEGIN bread-bakers.v119.n008 --------------- 01. Re: softer crust? (bread-bakers Digest, Vol 119, Issue 7) (Sue) 02. Beer bread question (Sue) 03. Date Nut Bread (Sue) 04. Almond Poppy Seed Bread (Reggie Dwork) 05. Grandma's Honey Muffins (Reggie Dwork) 06. Flaky Butterhorn Rolls (Reggie Dwork) 07. Rustic Cranberry and Orange Bread (Reggie Dwork) 08. Potato Pan Rolls (Reggie Dwork) 09. Cinnamon Swirl Zucchini Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n008.1 --------------- Date: Mon, 18 Feb 2019 16:54:34 -0500 (EST) From: Sue Subject: Re: softer crust? (bread-bakers Digest, Vol 119, Issue 7) ----- Original Message ----- Subject: bread-bakers Digest, Vol 119, Issue 7 01. How can I get a softer crust? (Jim Neuman) Have you tried brushing the crust with butter before baking? --------------- MESSAGE bread-bakers.v119.n008.2 --------------- Date: Mon, 18 Feb 2019 17:05:55 -0500 (EST) From: Sue Subject: Beer bread question I recently made a loaf of beer bread (a quick bread). Slices right off the loaf are pretty bland except for a slight bitterness. When toasted though it's nice- like English muffins. I'd like to give it another try but don't know enough about beers to select one that might have a stronger beer flavor without bitterness. If anyone has recommendations, I would appreciate it. Thanks, Sue --------------- MESSAGE bread-bakers.v119.n008.3 --------------- Date: Wed, 20 Feb 2019 19:12:31 -0500 (EST) From: Sue Subject: Date Nut Bread I ended up with a big bag of dates for which I had no plans, then remembered old fashioned date nut bread. Most of the recipes seem similar; this is the one I tried. The first time I drained the dates by mistake (the original recipe says just to add the dates), then added water and soda back again. The second time I used the soaking liquid and the bread came out brown, but tasting the same. I really like this and will be making it often. DATE NUT BREAD 1 1/2 cups dates, pitted and chopped 2 1/4 cups boiling water 3 teaspoons baking soda 2 cups white sugar 3 tablespoons margarine 1 cup chopped walnuts 2 eggs, beaten 1 teaspoon salt 4 1/2 cups all-purpose flour 1 teaspoon vanilla extract Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes. Cream together the sugar and margarine. Add eggs, vanilla, dates with soaking liquid, nuts, flour, and salt. Mix until just combined. Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300F until or until loaf tests done. https://www.allrecipes.com/recipe/6852/date-nut-bread/ --------------- MESSAGE bread-bakers.v119.n008.4 --------------- Date: Sat, 09 Feb 2019 19:04:00 -0800 From: Reggie Dwork Subject: Almond Poppy Seed Bread * Exported from MasterCook * Bread, Almond Poppy Seed 2 Recipe By :Lorann Oils Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the bread: 3 cups all-purpose flour 2 1/4 cups sugar 1 1/2 teaspoons salt 1 1/2 teaspoon baking powder 1 1/2 teaspoons poppy seeds 3 eggs 1 1/2 cups milk 1 1/8 cups vegetable oil 1 1/2 teaspoons Vanilla Extract -- Madagascar or Mexican 1/2 teaspoon Butter Super Strength Flavor -- or 1 1/2 teaspoons Butter Bakery Emulsion 1/2 teaspoon Almond Super Strength Flavor -- or 1 1/2 teaspoons Almond Bakery Emulsion For the glaze: 1/4 cup orange juice 3/4 cups granulated sugar 4 drops Butter Super Strength Flavor -- (to 5 drops) or 1/4 teaspoon Butter Bakery Emulsion 3 drops Almond Super Strength Flavor -- (to 4 drops) or 1/4 teaspoon Almond Bakery Emulsion This recipe is from one of our customer service specialists and is a staff favorite! Shannon makes this delicious bread using LorAnn Super Strength flavors, but LorAnn Bakery Emulsions would work equally well (measurements provided). LorAnn flavors are available from https://www.lorannoils.com/ Preheat oven to 350F. Grease 2 standard 8 1/2" x 4 1/2" loaf pans. In a large bowl, mix all ingredients for 1 to 2 minutes with an electric mixer. Pour into prepared pans. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool bread in pans place on a wire rack for 5 minutes. Pour glaze over bread while still in pans. Let stand 5 more minutes before removing from pans. S(Internet address): "https://www.lorannoils.com/almond-poppy-seed-bread-r0032" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 398 Calories; 17g Fat (38.8% calories from fat); 4g Protein; 57g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 271mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : 2019 - 0209 --------------- MESSAGE bread-bakers.v119.n008.5 --------------- Date: Sun, 10 Feb 2019 20:20:41 -0800 From: Reggie Dwork Subject: Grandma's Honey Muffins * Exported from MasterCook * Muffins, Grandma's Honey Recipe By :Darlis A. Wilfer Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 large egg -- room temperature 1 cup 2% milk 1/4 cup butter -- melted 1/4 cup honey I can remember my Grandma Wheeler making these delicious muffins - we'd eat them nice and warm, fresh from the oven! She was a "pinch of this" and "handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! Prep/Total: 30 min Serving Size: 1 muffin Preheat oven to 400F. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15 to 18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20 to 30 seconds. Cal 179, Fat 5g, Carb 31g, Sod 242mg, Fiber 1g, Pro 3g Review: Absolutely Delicious! These can be made for breakfast or in place of corn bread. Loved them with soup. They are a perfect muffin. Review: Tried this recipe and was very pleased. It made 12 muffins. The first ones were just a little sweet for me so next time I cut the honey by about half. Highly recommend this recipe Review: Excellent!! A friend gives me unfiltered honey, which is what I made these with and the flavor was outstanding!!! Didn't even need butter. I am adding this to my cookbook....... thanks for sharing!! Source: "Originally published as Grandma's Honey Biscuits in Taste of Home April/May 2007" S(Internet address): "https://www.tasteofhome.com/recipes/grandma-s-honey-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 5g Fat (23.9% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 267mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0210 --------------- MESSAGE bread-bakers.v119.n008.6 --------------- Date: Sun, 10 Feb 2019 21:31:14 -0800 From: Reggie Dwork Subject: Flaky Butterhorn Rolls * Exported from MasterCook * Rolls, Flaky Butterhorn Recipe By :Bernice Smith Serving Size : 48 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 1/2 cup sugar 1 teaspoon salt 1 cup cold butter -- cubed, or shortening 2 1/4 tsp active dry yeast -- (1 package (1/4 oz)) 1/4 cup warm water -- (110 to 115F) 3/4 cup warm milk -- (110 to 115F) 1 large egg -- lightly beaten 4 tablespoons butter -- melted, divided This dinner roll, slightly sweet and so very flaky, was my mother's recipe. It's simple to prepare because you don't need to have any kneading skills, and the dough is easy to handle. Prep: 30 min. + rising Bake: 10 min./batch In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight. Divide dough into four equal portions. On a lightly floured surface, roll one portion into a 12" circle. Brush with 1 tablespoon melted butter; cut into 12 wedges. Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour. Bake at 375F for 10 to 12 minutes or until golden brown. Remove to wire racks. Cal 92, Fat 5g, Carb 10g, Sod 101mg, Pro 1g Review: These are great! They rose so much that I when rolling the dough, I ended up with 3 1/2 dozen. I'm at my son's home watching grandchildren while he and my daughter-in-law went to the hospital to give birth to another one. The rolls were such a hit that the 2 I was sitting with wanted nothing but the rolls. They did indeed turn out fluffy and flaky. The dough reminded me of the refrigerated cans of crescent rolls so I've now made several dishes that i used to use the store bought ones for. Everything I've made with them is a big hit with everyone.Definitely a keeper! Review: I just made these rolls and I can honestly say they were the best rolls I have ever had in my life. I cut the recipe in half and it worked out perfectly. I did goof up and cut my rounds of dough into 8ths instead of 12ths, but they were still PERFECT! Thank you so much for sharing such a wonderful recipe. I am not afraid to try my hand at yeast dough any more. Source: "Originally published as Butterhorns in Reminisce November/December 1991" S(Internet address): "https://www.tasteofhome.com/recipes/flaky-butterhorn-rolls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 5g Fat (49.6% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0210 --------------- MESSAGE bread-bakers.v119.n008.7 --------------- Date: Sat, 16 Feb 2019 20:52:16 -0800 From: Reggie Dwork Subject: Rustic Cranberry and Orange Bread * Exported from MasterCook * Bread, Rustic Cranberry and Orange Recipe By :Megumi Garcia Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 1 3/4 cups water -- (70 to 75F) 3 1/2 cups all-purpose flour -- divided, plus 1 tablespoon all-purpose flour 2 teaspoons salt 1 tablespoon cornmeal -- or additional flour 1 cup dried cranberries 4 teaspoons grated orange zest Studded with cranberries, slices of pretty bread make the perfect holiday brunch treat. Don't forget to dust the top with flour for artisan look! Prep: 25 min.+ rising Bake: 50 min.+ cooling Makes: 1 loaf (16 slices) In a small bowl, dissolve yeast in water. In a large bowl, mix 3 1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic; let rise at room temperature 1 hour. Punch down dough. Turn onto a lightly floured surface. Pat into a 9" square. Fold dough into thirds, forming a 9x3" rectangle. Fold rectangle into thirds, forming a 3" square. Turn dough over; place in a greased bowl. Cover with plastic; let rise at room temperature until almost doubled, about 1 hour. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight. Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface; knead in cranberries and orange zest. Shape into a 6" round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic; let rise at room temperature until dough expands to a 7 1/2" loaf, about 1 1/4 hours. Preheat oven to 500F. Using a sharp knife, make a slash (1/4" deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes. Reduce oven setting to 450F. Remove foil; bake 25 to 30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool. Cal 129, Carb 28g, Sod 296mg, Fiber 1g, Pro 3g Review: The first time I made this bread it came out good. However, In the directions it says to punch down and use the folding process. After rising the first time, it was still sticky so I couldn't do any folding. I basically poured it onto a baking tray after it was in the refrig. over night and baked it. Like I said it came out really tasty but wondering if the flour amount was correct. Review: This bread is amazing! My mom gave me the recipe a year ago. Try making it with 1 1/2 cups of dried cranberries and 7-8 teaspoons of orange zest. If you don't like the cornmeal, just use flour for step 4. Source: "Originally published as Crusty No-Knead Homemade Bread in Taste of Home November 2014" S(Internet address): "https://www.tasteofhome.com/recipes/rustic-cranberry-orange-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; trace Fat (2.6% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit. NOTES : 2019 - 0216 --------------- MESSAGE bread-bakers.v119.n008.8 --------------- Date: Sat, 16 Feb 2019 21:29:42 -0800 From: Reggie Dwork Subject: Potato Pan Rolls * Exported from MasterCook * Rolls, Potato Pan 2 Recipe By :Connie Storckman Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cast-Iron Skillet Low Fat Muffins/Rolls Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups all-purpose flour -- to 5C 3 tablespoons sugar 4 1/2 tsp quick-rise yeast -- (2 packages 1/4 oz each) 1 1/2 teaspoons salt 1 1/4 cups water 3 tablespoons butter 1/2 cup mashed potatoes -- without added milk and butter Additional all-purpose flour My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. Prep: 15 min. + rising Bake: 20 min. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and butter to 120-130F. Add to dry ingredients; beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Cover and let rest for 10 minutes. Divide into 16 pieces. Shape each into a ball. Place in two greased 8- or 9" cast-iron skillets or round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 400F. Sprinkle tops of rolls with additional flour. Bake until golden brown, 18 to 22 minutes. Remove from pans to wire racks. Cal 163, Fat 3g, Carb 30g, Sod 239mg, Fiber 1g, Pro 4g Review: These are the BEST potato rolls I have ever baked and eaten, and I have been making bread for a long time. Awesome Recipe, thank you! Review: This recipe as written is the best yeast roll recipe I have tried, and I have tried a lot! the texture is light and airy and tastes wonderful This will be my go to recipe. Thank you for posting. Review: Super yummy and very easy to make! Followed the recipe exactly. Will defiantly make these again and again! Source: "Originally published as Potato Pan Rolls in Country Extra November 2000" S(Internet address): "https://www.tasteofhome.com/recipes/potato-pan-rolls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 3g Fat (14.9% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 239mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0216 --------------- MESSAGE bread-bakers.v119.n008.9 --------------- Date: Sat, 16 Feb 2019 23:59:48 -0800 From: Reggie Dwork Subject: Cinnamon Swirl Zucchini Bread * Exported from MasterCook * Bread, Cinnamon Swirl Zucchini Recipe By :Yammie Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup vegetable oil 1/4 cup melted butter 1 teaspoon vanilla 1 3/4 cup all-purpose flour 3/4 teaspoon salt 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon cinnamon 2 cups grated zucchini -- 1-2 medium zucchinis (I grated it big, but small would be fine too. Cinnamon Swirl: 1/2 cup white sugar 1 tablespoon cinnamon Preheat oven to 350F. Mix together eggs, sugars, oil, vanilla, and butter. In a separate bowl mix the flour, salt, soda, powder, and cinnamon. Add to the egg mixture and mix just until combined. Stir in the grated zucchini. Combine the 1/2 cup white sugar and 1 tablespoon cinnamon. Pour half the batter into a liberally buttered loaf pan (I lined mine with foil and then greased the foil for easy removal). Top with all but 1 tablespoon of the cinnamon sugar mixture. Dollop on the remaining batter and smooth to cover cinnamon sugar. Swirl the batter a little with a knife. Sprinkle on the remaining cinnamon and sugar. Bake for about 1 hour and 15 minutes or until a toothpick comes out clean. Review: I doubled the recipe and made two loaves - it came out great! My coworkers raved about it. Like most zucchini breads, I thought it was moister and better the day after I made it. It reminds me of a coffee/crumb cake and you can barely taste or see the zucchini, but it definitely adds moisture. Read more at http://www.yammiesnoshery.com/2017/08/cinnamon-swirl-zucchini-bread-with.html#R4T2c0Zf3tYu4hcV.99 Review: S(Internet address): "http://www.yammiesnoshery.com/2017/08/cinnamon-swirl-zucchini-bread-with.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 286 Calories; 14g Fat (43.4% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 287mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0216 --------------- END bread-bakers.v119.n008 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved