Date: Sun, 10 Mar 2019 04:40:28 +0000 --------------- BEGIN bread-bakers.v119.n010 --------------- 01. Soft bread crusts (maybelle) 02. Maple Oat Soda Bread (Reggie Dwork) 03. Mini Irish Soda Bread Muffins (Reggie Dwork) 04. Honey-oat Pain De Mie Bread (Reggie Dwork) 05. Hurry-Up Biscuits (Reggie Dwork) 06. Corn Bread (Reggie Dwork) 07. Blueberry Oatmeal Muffin Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n010.1 --------------- Date: Sat, 2 Mar 2019 20:12:04 -0800 From: maybelle Subject: Soft bread crusts I've been meaning to help out with the soft bread crusts question. I like my bread crusts soft so I do the following: 1. Spray nonstick cooking spray on the bread loaves after I remove them from the oven. (The lower calorie option). 2. Brush melted butter over the crusts instead of the nonstick cooking spray. 3. Cover your bread loaves with a clean dish towel. Between the fat and the steam your crusts should soften a bit. Hope this helps! MA -- Kindness is the language which the deaf can hear and the blind can see. Mark Twain found at Wikiquote under the Creative Commons 3.0 license. --------------- MESSAGE bread-bakers.v119.n010.2 --------------- Date: Fri, 08 Mar 2019 15:57:08 -0800 From: Reggie Dwork Subject: Maple Oat Soda Bread * Exported from MasterCook * Bread, Maple Oat Soda Recipe By :King Arthur Flour Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 340 g boiling water -- (1 1/C or 12 ozs) 99 g thick rolled oats -- (not old-fashioned or instant/quick oats) *Tip, (1C thick or 3 1/2 ozs) 284 g White Whole Wheat Flour -- or 276g Irish-Style Flour, (2 1/2C, 10 ozs or 9 3/4 ozs) 67 g buttermilk powder -- *Tip, (1/2C or 2 3/8 ozs) 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 71 g melted unsalted butter -- (5T or 2 1/2 ozs) 103 g maple syrup -- (1/3C or 3 5/8 ozs) We love traditional Irish soda bread as much as any Irish native - and these baking soda-leavened, buttermilk-moistened loaves lend themselves very well indeed to adaptation! Here's our latest version featuring Vermont's favorite springtime crop: maple. PREP: 15 mins. BAKE: 44 mins. to 48 mins. TOTAL: 1:10 YIELD: 1 large loaf, 8 mini loaves, or 12 muffins Bring a pot of water to a boil (you'll want more water than what's called for, as you'll lose some to evaporation). Put the oats in a heat-safe bowl or large measuring cup and pour 1 1/2 cups (340g) of the boiling water over the oats. Set aside to allow the oats to soak for at least 30 minutes. Preheat the oven to 350F. Lightly grease an 8 1/2" x 4 1/2" loaf pan, the eight wells of a mini loaf pan, or the 12 wells of a standard muffin pan. Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, whisk together the flour, buttermilk powder, baking powder, baking soda, and salt. In a separate bowl or measuring cup combine the melted butter and maple syrup. Set aside 1 1/2 tablespoons (21g), then add the remaining butter/syrup to the dry ingredients along with the oat-water mixture. Stir everything together until stiff and shaggy looking. Note: If you've used white whole wheat flour, the batter will be fairly stiff, so it's beneficial to add an extra 2 to 4 tablespoons (28 to 57g) water for optimal rise and texture. Scoop the thick batter into the prepared pan, distributing it evenly among the wells of the mini loaf pan or muffin pan, if using. Bake the bread until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it, about 50 to 55 minutes for the full-sized loaf, 20 to 25 minutes for the mini loaves, or 18 to 22 minutes for the muffins. A digital thermometer inserted into the center of the loaf will register between 190F and 200F. Remove the bread from the oven and immediately brush the top with the remaining maple syrup-butter mixture, letting it soak into the bread. After 5 minutes turn the bread out onto a rack to cool. Wait until the bread cools completely before slicing. Store airtight at room temperature for several days; freeze for longer storage. Tips: This recipe calls for thick rolled oats which are available from our website and from other specialty flour producers in the grocery store. Regular old-fashioned rolled oats will absorb more of the hot water during the soaking period and contribute to a much thicker soda bread batter as a result. To substitute old-fashioned rolled oats for the thick, soak the oats as directed in 1 1/2 cups (340g) boiling water. Add 1/4 cup (57g) extra water to the soaked oats just before mixing them into the dry ingredients with the melted butter and maple syrup mixture. The buttermilk powder improves the rise and finished texture of the soda bread. If you don't have it, we recommend adding 1 tablespoon vinegar to the liquid ingredients. Review: Followed the directions using AP flour and this turned out great. I will definitely make this again. The consistancy and flavor were great. Even though there is no sugar in the recipe, the flavor was lightly sweet and satisfying. Yes, it was very thick, but placing in mini baking pans was no problem. We really enjoyed these slices of oat soda bread spread with a little butter. Review: Enjoyed these little soda breads. Followed recipe exactly with exception of using 2 tsp baking powder and weighed all ingredients. Goopy batter - not unlike very thick muffin batter - that I scraped into 6 of the 8 minibread pan cavities. IMO, would need to scale up recipe by approx. 25% to get 8 little breads. Rose nicely during baking. Needed a little longer in oven to get to ~200 degrees F internal. Very tasty with a little butter and a strong cheese! Will make again using buttermilk rather than buttermilk powder and water. KAF, what was rational behind buttermilk powder recommendation? Response: We're so sorry to hear this recipe left you feeling less than satisfied, Nancy, and appreciate you reaching out to us. We encourage you to check out this helpful Tip from our Bakers at the bottom of the recipe: "This recipe calls for thick rolled oats which are available from our website and from other specialty flour producers in the grocery store. Regular old-fashioned rolled oats will absorb more of the hot water during the soaking period and contribute to a much thicker soda bread batter as a result. To substitute old-fashioned rolled oats for the thick, soak the oats as directed in 1 1/2 cups (340g) boiling water. Add 1/4 cup (57g) extra water to the soaked oats just before mixing them into the dry ingredients with the melted butter and maple syrup mixture. Review: I just made this in a regular loaf pan, baked it for 53 minutes and it was perfect. The batter is very thick, thicker than muffin batter, but it turned out perfectly. I only used 5 tablespoons of maple syrup, because I thought that would be sweet enough, and it was. It doesn't even need any butter on it when you slice it, it's fantastic as is. I used Irish style flour, which I love. S(Internet address): "https://www.kingarthurflour.com/recipes/maple-oat-soda-bread-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 6g Fat (27.5% calories from fat); 5g Protein; 30g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 338mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0308 --------------- MESSAGE bread-bakers.v119.n010.3 --------------- Date: Fri, 08 Mar 2019 21:27:24 -0800 From: Reggie Dwork Subject: Mini Irish Soda Bread Muffins * Exported from MasterCook * Muffins, Mini Irish Soda Bread Recipe By :Kellie Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup sugar -- plus 1 tablespoon sugar -- divided 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1 teaspoon caraway seeds -- plus more for sprinkling 1 egg 3/4 cup plain low fat Greek yogurt -- or buttermilk 1/4 cup 1% low-fat milk 1/4 cup butter -- melted 1/4 cup canola oil 3/4 cup golden raisins Authentic Irish Soda Bread Muffins are tender and moist, fantastic for every dinner or party. I use Bob's Red Mill Organic All-Purpose Flour PREP: 10 MINUTES COOK: 15 MINUTES TOTAL: 25 MINUTES In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, baking soda and caraway seeds. In a separate bowl, beat the egg, buttermilk, butter and oil. Slowly add dry ingredients until moistened. Fold in the raisins. Fill a greased mini muffin tin 3/4 full of batter. Sprinkle with remaining sugar and caraway seeds. Bake at 400F for 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm or at room temperature. Cal 75, Fat 3g, Carb 10g, Sod 63mg, Pro 1g S(Internet address): "https://thesuburbansoapbox.com/mini-irish-soda-bread-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 3g Fat (35.1% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 92mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1216 --------------- MESSAGE bread-bakers.v119.n010.4 --------------- Date: Sat, 09 Mar 2019 17:28:22 -0800 From: Reggie Dwork Subject: Honey-oat Pain De Mie Bread We plan on making this next week. If you make it before we do please let us know how it turned out. The reviews are positive. * Exported from MasterCook * Bread, Honey-oat Pain De Mie Recipe By :King Arthur Flour Co Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 361 g Unbleached All-Purpose Flour -- (3C or 12 3/4 ozs) 2 1/4 teaspoons instant yeast 85 g old-fashioned rolled oats -- (not quick oats), (1C or 3 ozs) 1 1/2 teaspoons salt 57 g melted butter -- (4T or 2 ozs) 64 g honey -- (3T or 2 1/4 ozs) 227 g lukewarm water -- *Note (255g, 1C to 1C+2Tor 8 to 9 ozs) This sandwich loaf, with its hint of sweetness from both honey and oats, is wonderfully moist and tender. And, since it bakes in a pain de mie pan (pullman loaf pan), each slice is beautifully shaped, with an ultra-thin crust - ideal for kids. It slices easily for sandwiches and toast; try it in French toast for a tasty twist on that breakfast favorite. *Note: Use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate. PREP: 15 mins. to 25 mins. BAKE: 35 mins. to 40 mins. TOTAL: 2:50 to 4:05 YIELD: 1 standard loaf Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead - by hand, stand mixer, or bread machine - to make a smooth, soft, elastic dough. Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk. Gently deflate the dough, and shape it into a 9" log. Place the log in a lightly greased 9" pain de mie (pullman) pan, pressing it gently to flatten. Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" below the top of the pan/lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350F. Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 30 minutes. Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190F. Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature. Notes: Can you make this without a pain de mie pan? Yes. Simply bake it in a 9" x 5" loaf pan instead of a pain de mie pan. How about making this recipe in a standard (13" x 4") pain de mie pan? Increase all the ingredients except the yeast by 50%; leave the yeast as is. Bake the bread for about 35 minutes with the lid on, and 8 to 10 minutes with the lid removed. Cal 140, Fat 4g, Carb 24g, Sod 220mg, Fiber 1g, Pro 4g Review: This is a terrific recipe that I've baked many times. Just one word of warning. In my experience, the 2nd rise moves MUCH more quickly than the instructions indicate so it's very easy to end up with bread "leaking" out around the Pullman lid after you start the bake. Just watch it closely. It's really great bread and well worth that small hassle. Review: I baked this in a standard loaf pan since I do not have a pan de mie pan. It turned out very well. The bread had a great flavor and cut well for sandwiches. I will definitely make this again. Question: Just made this and it was delicious! Can I use whole wheat flour for this? Response: You can easily add whole wheat flour to many of your favorite recipes. Start by replacing half of the all-purpose flour with whole wheat flour (either white or traditional whole wheat). There's no need to make any changes to the recipe with this approach. If you'd replace 100% of the white flour with whole wheat, add about 2 teaspoons of additional liquid per cup of whole wheat flour. Before baking, allow the mixture to rest for about 15 minutes so that the whole grains can absorb the additional liquid and soften slightly. Add extra liquid if the mixture seems dry or stiff, and then bake as you normally would. Review: Great simple sandwich loaf. Mine was just short of fully filling the pullman pan - I had a slightly domed top rather than the usual sharp corners. Regardless, this had a terrific crumb, was very soft and light. Flavor was slightly sweet and buttery, with a little texture from the oats. Will certainly make this again, perhaps with a little whole wheat flour in the mix. Review: oh my goodness! So easy, simple, and quick! I started at 7:30-ish and had fresh bread by 11!!!!! My house stays around 77F, so that's part of the reason why. Kneaded by hand. It started out sticky, but I didn't add any extra flour, and it became glossier by the time the gluten was developed. I followed the directions for increasing for 13 x 4 x 4" pans, but used less yeast than the recipe originally calls for and less salt. INCREDIBLE! Better than any oatmeal bread from the store! This will definitely be a mainstay! Review: This bread is so yummy!! Very easy to make. Next time, I will put the lid on for the final rise to try to get the sharp corners - I used plastic wrap to watch the rise but it got fatter in the middle and not the corners. Will definitely make this again and again. Review: This bread delivers. It's a little sweeter than I prefer, but my granddaughters love it, and it's very easy to make. I made it in a standard 9x5" pan following the recipe exactly, and it came out beautifully. It's soft, easy to slice with a lovely crumb, and I'm sure it's going to toast beautifully. Now, on to Challah next. Review: I did the variation to fit the larger size pan. Timing was perfect, no need for adjustments. The oats add a little chew and a bit of nutty taste. Overall a good loaf an well worth your while if you're wondering what to do will that Pullman loaf pan. Review: This is a great tasting bread. I use 1 cup of whole wheat flour and 2 cups all-purpose flour. Review: I used the directions for the 13" Pullman Pan. I followed it exactly. It came out fabulous. This bread is delicious. I had the first two pieces warm with butter. Can't wait to use it for a sandwich. Why have I been buying bread? Not any more. S(Internet address): "https://www.kingarthurflour.com/recipes/honey-oat-pain-de-mie-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 3g Fat (22.0% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 231mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0309 --------------- MESSAGE bread-bakers.v119.n010.5 --------------- Date: Sat, 16 Feb 2019 20:00:01 -0800 From: Reggie Dwork Subject: Hurry-Up Biscuits * Exported from MasterCook * Biscuits, Hurry-Up Recipe By :Beverly Sprague Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 4 teaspoons baking powder 4 teaspoons sugar 1 teaspoon salt 2 cups heavy whipping cream When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. Prep/Total Time: 30 min. Serving Size: 1 biscuit Preheat oven to 375F. In a large bowl, whisk flour, baking powder, sugar and salt. Add cream; stir just until moistened. Drop by 1/4 cupfuls 1" apart onto greased baking sheets. Bake 17 to 20 minutes or until bottoms are golden brown. Serve warm. Cal 256, Fat 15g, Carb 26g, Sod 346mg, Fiber 1g, Pro 4g Review: I made these but I tweaked them just a smidge. I added some honey to the heavy cream and mixed it all together and after I dropped them on the pan i brushed them with melted butter. And i also brushed them with a little melted butter as soon as they came out of the oven. They were divine!!!! And seriously only took 5 minutes to throw together!!! I will definitely make these again! Review: You have to use HEAVY whipping cream not regular whipping cream or there will not be enough fat for flavor. Review: I followed the recipe as written and they were delicious; light and fluffy! Easy to make. Source: "Originally published as Hurry-Up Biscuits in Simple & Delicious April/May 2014" S(Internet address): "https://www.tasteofhome.com/recipes/hurry-up-biscuits/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 15g Fat (52.3% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 356mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0216 --------------- MESSAGE bread-bakers.v119.n010.6 --------------- Date: Thu, 21 Feb 2019 14:13:23 -0800 From: Reggie Dwork Subject: Corn Bread * Exported from MasterCook * Corn Bread Recipe By : Sam Sifton Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil 1 1/2 cups cornmeal 1 teaspoon salt 1 teaspoon baking powder 1 3/4 cups buttermilk 2 eggs -- beaten 2 tablespoons unsalted butter -- melted Corn bread goes with chili and in dressing during the holidays. This recipe isn't dressed up with cheese or chilies (though you could add some or either or both). It's a basic recipe, made in a cast-iron pan to create a crunchy crust. Keep this recipe on file and make it whenever you need a good sturdy corn bread. Note: or whole milk with a tablespoon or so of lemon juice stirred into it, left to sit for 5 minutes TIME: 45 minutes Preheat oven to 450F. Lightly oil a 9" cast-iron skillet and put it in the oven to heat. In a large bowl, sift together the cornmeal, salt and baking powder. In another bowl, whisk together the buttermilk and eggs. Pour the wet ingredients over the dry ingredients, add the melted butter and stir together until just mixed. Remove the hot cast-iron skillet from the oven and pour the batter into it, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 30 to 40 minutes, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean. S(Internet address): "https://cooking.nytimes.com/recipes/12921-corn-bread" Yield: "6 to 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 7g Fat (28.4% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 536mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0221 --------------- MESSAGE bread-bakers.v119.n010.7 --------------- Date: Sat, 23 Feb 2019 17:01:25 -0800 From: Reggie Dwork Subject: Blueberry Oatmeal Muffin Bread * Exported from MasterCook * Bread, Blueberry Oatmeal Muffin Recipe By :Kellie Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour -- sifted twice 3/4 cup rolled oats 1/2 cup granulated sugar 1/2 cup brown sugar 2 teaspoons baking soda 1/8 teaspoon salt 3 large eggs -- at room temperature 1 cup canola oil 1 teaspoon vanilla extract 1 cup fresh blueberries Toastable Blueberry Oatmeal Muffin Bread! So easy to make and great for breakfast on the go. A toastable bread with the texture and sweetness of a muffin, only healthier for you. Loaded with whole grains, oats and fresh, plump blueberries, this Blueberry Oatmeal Muffin Bread is a great way to start your day. PREP: 10 MINUTES COOK: 1 HOUR TOTAL: 1:10 Pre-heat oven to 350F. Coat a 9" loaf pan with cooking spray and set aside. Mix the flour, oats, granulated sugar, brown sugar, baking soda and salt in a large bowl whisking to combine thoroughly. In a small bowl, whisk together the oil, eggs and vanilla. Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined being careful not to over mix. Fold in the blueberries. Pour the batter into the prepared loaf pan and bake in a 350F oven for approximately 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool the bread on a wire rack for 10 minutes and then remove from the pan. Allow to cool to room temperature. The bread can be stored in an airtight container for 3-4 days and frozen for about 2 months. Cal 291, Fat 5g, Carb 55g, Sod 338mg, Fiber 4g, Pro 7g S(Internet address): "https://thesuburbansoapbox.com/blueberry-oatmeal-muffin-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 494 Calories; 30g Fat (53.6% calories from fat); 8g Protein; 51g Carbohydrate; 5g Dietary Fiber; 80mg Cholesterol; 381mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 6 Fat; 1 1/2 Other Carbohydrates. NOTES : 2018 - 1216 --------------- END bread-bakers.v119.n010 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved