Date: Sat, 23 Mar 2019 03:39:47 +0000 --------------- BEGIN bread-bakers.v119.n012 --------------- 01. Potato Rolls with Caraway Salt (Reggie Dwork) 02. Pumpkin and Maple Biscuits (Reggie Dwork) 03. Ridiculously Easy Cinnamon Raisin Biscuits (Reggie Dwork) 04. Copycat Bojangles Cinnamon Biscuits (Reggie Dwork) 05. Homemade Soft Pretzel Twists (Reggie Dwork) 06. Caramelized Onion and Poppy Seed Hamantaschen (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n012.1 --------------- Date: Wed, 20 Mar 2019 00:04:16 -0700 From: Reggie Dwork Subject: Potato Rolls with Caraway Salt * Exported from MasterCook * Rolls, Potato Rolls with Caraway Salt Recipe By :Bon Appétit Test Kitchen Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounce russet potato -- peeled, cut into 1" pieces 4 tablespoons unsalted butter -- plus more for bowl and pan (1/2 stick) 1 cup whole milk 2 tablespoons sugar -- divided 1 1/2 teaspoons kosher salt -- divided 2 1/2 teaspoons active dry yeast 3 3/4 cups all-purpose flour -- divided, (or more) plus more for surface 1 teaspoon toasted caraway seeds -- lightly crushed 1 teaspoon pretzel salt -- or sea salt 1 large egg 2 teaspoons heavy cream Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd - or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with the caraway salt, and warm them in the oven. Place the potato in a small saucepan and add water to cover by 1". Bring to a boil; reduce heat to medium and simmer until potato is tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid in a small microwave-safe bowl. Meanwhile, melt 4 tablespoons butter in another small saucepan. Add milk; stir until warm, about 1 minute, and set aside. Transfer cooked potato to a large bowl. Mash with a fork, then stir in milk mixture, 1 tablespoon sugar, and 1/2 teaspoon salt (mixture will be slightly lumpy). Rewarm potato cooking liquid in microwave (or let cool) until an instant-read thermometer registers 105F-110F. Stir in remaining 1 tablespoon sugar, 1 teaspoon salt, and yeast; let stand until foamy, about 10 minutes. Add yeast mixture to potato mixture and stir to combine. Add 3 1/4 cups flour with a wooden spoon and stir until a sticky dough forms. Turn dough onto a floured surface and knead, dusting surface, dough, and your hands often with remaining 1/2 cup flour to keep dough from sticking, until dough is smooth, elastic, and slightly sticky, 7 to 8 minutes. Form into a ball and transfer to a buttered bowl. Turn to coat dough with butter and cover bowl with plastic wrap. Let dough rise, chilled, overnight. Butter baking pan. Mix caraway seeds and pretzel salt in a small bowl; set aside. Punch down dough (do not knead). Cut dough in half, then roll each piece into a 12"-long log. Cut each log into 12 equal pieces, then roll each piece into a ball (for 24 total). Arrange in pan, evenly spaced, in 6 rows of 4. Cover loosely with plastic wrap. Let rise in a warm, draft-free place until almost doubled in size, about 1 hour. Arrange a rack in middle of oven and preheat to 375F. Whisk egg and cream in a small bowl; brush tops of rolls with some of egg wash. Sprinkle with caraway salt. Bake, rotating pan once, until rolls are cooked through and deep golden, 25 to 30 minutes. Transfer to wire rack and let cool in pan for 5 minutes, then run a sharp knife around edges to loosen from pan; do not separate rolls. Transfer to rack and let cool for 10 minutes. DO AHEAD: Can be made 8 hours ahead. Rewarm, wrapped in foil, in a 300F oven until heated through. Serve warm. Cal 113, Fat 3g, Carb 18g, Sod 108mg, Fiber 1g, Pro 3g Review: Easy, foolproof, and delicious! Wonderful texture. Review: These rolls are light, airy and delicious! Made them for Christmas dinner with a pork roast and they were a big hit! Review: Well worth the time to start the night prior. I served these with a hand-smoked ham and I think the rolls outshone the ham. They kept well for several days, too. Can't wait to make these again. S(Internet address): "https://www.epicurious.com/recipes/food/views/potato-rolls-with-caraway-salt-368965" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 3g Fat (23.1% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0319 --------------- MESSAGE bread-bakers.v119.n012.2 --------------- Date: Sat, 23 Feb 2019 17:04:36 -0800 From: Reggie Dwork Subject: Pumpkin and Maple Biscuits * Exported from MasterCook * Biscuits, Pumpkin and Maple Recipe By :Kathy Midkiff Goins Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups self-rising flour 1 cup canned pumpkin 2/3 cup sour cream 1/2 teaspoon maple flavoring 2 tablespoons maple syrup 2 tablespoons butter-flavored shortening -- melted These are tender, moist biscuits with a subtle and mellow taste and a bright saffron-yellow color. Even my son who hates pumpkin will eat these. Prep: 5 min Cook: 15 min Ready In: 20 min Preheat oven to 400F (200C). Lightly grease a baking sheet. Place the flour in a large bowl. Make a well in the center of the flour. Place the pumpkin, sour cream, maple flavoring, and syrup in the well. Mix the pumpkin mixture into the flour to make the dough until stiff. Roll the dough on a lightly-floured surface. Cut into 8 biscuits. Dip each biscuit into the melted shortening and place the biscuits on the baking sheet with the side that was dipped in shortening facing up. Bake in preheated oven until tops are golden brown, 12 to 15 minutes. Info: Cal 232, Fat 8g, Carb 36g, Sod 581mg, Fiber 2g, Pro 5g S(Internet address): "https://www.allrecipes.com/recipe/128989/pumpkin-and-maple-biscuits/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 4g Fat (20.0% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 508mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0702 --------------- MESSAGE bread-bakers.v119.n012.3 --------------- Date: Fri, 08 Mar 2019 14:20:38 -0800 From: Reggie Dwork Subject: Ridiculously Easy Cinnamon Raisin Biscuits * Exported from MasterCook * Biscuits, Ridiculously Easy Cinnamon Raisin Recipe By :Chris Scheuer Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the biscuits: 1/3 cup raisins -- (48.33g) 1 teaspoon water -- (4.93ml) 1 cup cold buttermilk -- * (240ml) 8 tablespoons butter -- (118.29g) 2 cups all-purpose flour -- more for counter (250g) 2 teaspoons baking powder -- (9.86g) 1/2 teaspoon baking soda -- (2.86g) 1 teaspoon sugar -- (4.93g) 3/4 teaspoon kosher salt -- (3.7g) For the cinnamon swirl: 2 teaspoons cinnamon -- (9.86g) 1/3 cup granulated sugar -- (66.67g) 1 tablespoon melted butter -- (14.97g) 2 teaspoons water -- (9.86ml) For the icing: 1 cup powdered sugar -- (240g) 2 tablespoons milk -- to 3T (4T) 1/2 teaspoon vanilla extract -- (0.5 tsp) These easy cinnamon raisin biscuits are tender, flaky and studded with sweet, plump raisins. Ridiculously easy, ridiculously delicious! Prep: 10 mins Cook: 18 mins Total: 28 mins For the biscuits: Adjust oven rack to middle position and heat oven to 425F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray. Combine the raisins and water in a microwave-safe bowl or cup. Cover with a small plate or plastic wrap. Microwave on high for 30 seconds. Remove from microwave, uncover and stir with a fork to loosen and separate. Set aside to cool. Measure 1 cup of buttermilk and place in the freezer while prepping other ingredients (you want it to be in the freezer about 10 minutes. Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 40 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool. Stir together cinnamon and sugar. Add melted butter and water. Stir until combined. Mixture will be the consistency of very wet sand. Set aside Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. After buttermilk has been chilled in freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add buttermilk mixture to dry ingredients and stir with rubber spatula Just until all flour is incorporated. Dough will be fairly stiff. Scatter cinnamon sugar mixture over the top and, with a rubber spatula fold the dough from the bottom of the bowl over the cinnamon/sugar mixture on the top. Repeat. Don't stir the dough, just fold it twice. You want the cinnamon/sugar mixture in raggedy ribbons throughout the dough, not completely stirred in. Scoop dough up into 8 (or 12 for smaller biscuits) mounds on the prepared sheet pan. (I like to use a retractable ice cream scoop for this.) Bake until tops are light golden brown and crisp, 14 to 18 minutes. Allow to cool, then drizzle with icing. For the icing: Combine powdered sugar, 2 tablespoons of milk and vanilla and whisk together until smooth. The mixture should be thick but pourable. If too thick, add a little more milk. Drizzle over biscuits in desired amount. Café Tips for making these Easy Cinnamon Raisin Biscuits: Don't worry if your raisins look dry and/or shriveled. The simple plumping technique will transform them and they'll taste nice and fresh. If you don't have buttermilk, make your own. Place 1 tablespoon of fresh lemon juice or vinegar in a measuring cup. Fill to 1 cup level with milk and stir well. Allow the mixture to sit for 5-10 minutes or until slightly thickened. The mixture may curdle a bit, that's okay! Use in recipes in lieu of buttermilk. Don't skip chilling the buttermilk! It makes this recipe work! If the buttermilk is not really cold, the little butter globules won't form. Our daughter lived in London for 7 years. During my visits there I learned the UK all-purpose flour (plain flour) is a bit different and it seemed I needed more, probably closer to 2 1/4 cups. These biscuits freeze well, either baked or unbaked. Just place biscuits on a sheet pan or a plate spaced at least a half inch from each other. Freeze till frozen, then transfer biscuits to a ziplock bag or air-tight storage container. If the biscuits have been baked, allow them to thaw and then warm in the oven before serving. If frozen unbaked, you can go right from the freezer to the oven. Allow a few extra minutes in baking time. I use a large trigger ice cream scooper to scoop up my biscuits into nice consistent-sized mounds. A little trick is to spray the scooper with non-stick cooking spray for easy scooping. For a pretty presentation, I love to bake and serve these cinnamon raisin biscuits on a cast iron griddle pan. This pan is also wonderful for grilled sandwiches, pancakes and pizza. It would make a fun gift for a cooking friend or family member! Cal 201, Fat 9g, Carb 26g, Sod 290mg, Fiber 1g, Pro 3g S(Internet address): "https://thecafesucrefarine.com/ridiculously-easy-cinnamon-raisin-biscuits/" Yield: "8 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 356 Calories; 14g Fat (34.1% calories from fat); 5g Protein; 55g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 544mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2018 - 1120 --------------- MESSAGE bread-bakers.v119.n012.4 --------------- Date: Wed, 13 Mar 2019 18:05:20 -0700 From: Reggie Dwork Subject: Copycat Bojangles Cinnamon Biscuits * Exported from MasterCook * Biscuits, Copycat Bojangles Cinnamon Recipe By :Lindsay Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CINNAMON FILLING 1/2 cup brown sugar -- lightly packed 1 tbsp ground cinnamon 3 tbsp flour 2 tbsp butter -- melted BISCUITS 2 cups self-rising flour 2 tsp baking powder 2 tsp powdered sugar 1/2 tsp ground cinnamon 1/2 cup salted butter -- very cold, cubed Note* 1/4 cup butter flavored shortening -- very cold, cubed 3/4 cup buttermilk -- plus 2 tbsp buttermilk VANILLA GLAZE 3/4 cup powdered sugar 1 tbsp milk -- (to 2T) Note* Half of the butter will be used in the biscuits and the other half is melted for brushing over the top of the baked biscuits. Preheat oven to 450F. Make cinnamon filling by combining brown sugar, cinnamon, flour and melted butter. Set aside. In a separate medium-size bowl, combine flour, baking powder, powdered sugar and cinnamon. Use a pastry cutter to cut 1/4 cup butter and shortening into the flour mixture. Your butter and shortening should be cold enough to stay in pieces and not blend into the flour. You want to have little bits of butter and shortening throughout. Make a hole in the center of your flour mixture, then pour in the buttermilk. Use a wooden spoon to carefully fold the ingredients together until just combined. Dough will be sticky. Knead the dough 2-3 times on a lightly floured surface. Do no over knead. You should still see bits of butter and shortening and dough should be coarsely combined, not smooth. Spread the dough out to desired thickness. I was about to get 4 biscuits from the first round of cutting. Use a sharp biscuit cutter to cut out biscuits. Do not use a spinning motion to cut biscuits. Press down, then lift up. You'll have more dough that you can cut a couple more biscuits from, but be careful not to over knead it when re-spreading it. Place biscuits on an unlined baking sheet, preferably lighter in color. Make a little dent in the center of the biscuits. Add about 1 tablespoon of cinnamon filling to the hole. Bake for about 12 minutes, or until lightly brown on the lights and edges. Remove biscuits from oven, then brush with remaining 1/4 cup of butter, melted. Remove biscuits to a plate to cool and top with vanilla glaze. Review: One of my husband's coworkers brought some to work the other day, my husband commented to me that he really like them so we stopped at Bojangles yesterday and had one. They are delicious! I will be making them. Thanks for the recipe. Review: I just made these for my family this morning. THESE are AMAZING!!!!!! S(Internet address): "https://www.lifeloveandsugar.com/copycat-bojangles-cinnamon-biscuits/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 534 Calories; 29g Fat (47.6% calories from fat); 6g Protein; 65g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 931mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Non-Fat Milk; 5 1/2 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0313 --------------- MESSAGE bread-bakers.v119.n012.5 --------------- Date: Wed, 20 Mar 2019 19:51:02 -0700 From: Reggie Dwork Subject: Homemade Soft Pretzel Twists * Exported from MasterCook * Pretzel Twists, Homemade Soft Recipe By :Kelly Senyei Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water -- (110-115F) 1 Tablespoon sugar 2 teaspoons kosher salt -- plus more for topping 1/4 ounce active dry yeast 4 1/2 cups all-purpose flour 4 Tablespoons unsalted butter -- melted Vegetable oil 10 cups water 2/3 cup baking soda 1 large egg yolk -- beaten with 1 Tablespoon water Today you're kicking that classic pretzel shape to the curb and embracing the big, thick beauty of Homemade Soft Pretzel Twists. Share if you dare. PREP: 2 HOURS COOK: 15 MINUTES In the bowl of a stand mixer, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes or until it begins to foam. Secure the hook attachment to the stand mixer, then add the flour and butter to the bowl and mix on low until the ingredients are combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes. Remove the dough from the bowl. Clean the bowl and then grease it with vegetable oil. Return the dough to the bowl, cover it with plastic wrap and place it in a warm place for 1 hour, or until the dough has doubled in size. (Watch my video for how to proof bread in the dryer.) https://www.justataste.com/video-proof-bread-dough-in-the-dryer/ Preheat the oven to 450F and position the oven racks in the middle two positions in your oven. Line two sheet trays with lightly oiled parchment paper. Stir together the 10 cups of water and the baking soda in an 8-quart pot. Bring the mixture to a rolling boil. While the water comes to a boil, turn the dough onto your work surface and divide it into 12 equal pieces. (Do not flour your work surface; See Kelly's Notes.) Applying even pressure, roll out each piece of dough into an 18- to 20" rope. Fold each rope in half, twisting the two pieces around one another and pressing the ends together. Twist the bottom end around the top, feeding it through the top hole and pressing to secure. Return the twists to the cookie sheet. One by one, carefully place each twist into the boiling water for 30 seconds. Remove each twist from the water using a large slotted spoon or spatula(s) and return it to the cookie sheet. Brush the tops of the twists with the egg yolk wash and sprinkle with kosher salt (optional). Bake the twists until golden brown in color, 12 to 14 minutes, rotating the pans (between racks and turning to rotate pans) halfway through, then remove the twists from the oven and allow them to cool for 5 minutes before serving. KELLY'S NOTES: Do not flour your work surface prior to rolling out the pretzels or the dough won't have enough traction against the surface. Using the palms of your hands, apply even pressure as you roll from the center out to form the dough into ropes. S(Internet address): "https://www.justataste.com/homemade-soft-pretzel-twists-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 5g Fat (20.1% calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 3679mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0320 --------------- MESSAGE bread-bakers.v119.n012.6 --------------- Date: Thu, 21 Mar 2019 19:36:10 -0700 From: Reggie Dwork Subject: Caramelized Onion and Poppy Seed Hamantaschen Since Purim has already passed for this year you can save this recipe for next year or just make them for a treat. * Exported from MasterCook * Hamantaschen, Caramelized Onion and Poppy Seed Recipe By :Joan Nathan Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Holidays Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 255 grams unbleached all-purpose flour -- (2C) 2 tablespoons granulated sugar 1 teaspoon baking powder Kosher salt 140 grams cold unsalted butter -- cut into cubes, (10 Tbsp) 1 1/2 teaspoons balsamic vinegar 1 large egg -- yolk and white separated Ice water -- as needed 1 tablespoon extra-virgin olive oil 1 large onion -- halved and very thinly sliced 2 fresh thyme sprigs 1 bay leaf -- (fresh or dried) 1 teaspoon honey Freshly ground black pepper 1 tablespoon poppy seeds 3 ounces good-quality feta cheese -- or goat cheese, crumbled (about 1/2C) Traditionally filled with apricot, prune or poppy seed jam, triangular hamantaschen cookies are a prized treat for the Jewish holiday of Purim. This dessert serves as a reminder of the Jewish people's deliverance from Haman, who sought to exterminate Persia's Jews in the fifth century B.C. This recipe is fully savory, tucking crumbled feta under thyme-scented caramelized onions, but you could just as easily fill the buttery dough with sweet jam to please traditionalists. When forming hamantaschen pastries, make sure to leave an opening wide enough for the filling to be visible but small enough to retain moisture. TIME: 1:15 Mix the flour, sugar, baking powder and 1 teaspoon salt in the bowl of a food processor. Add 9 tablespoons butter and pulse until coarse crumbs form. Add 1/2 teaspoon balsamic vinegar and the egg yolk and pulse, adding 2 to 3 tablespoons or so of ice water if needed to form a soft dough. Wrap the dough in waxed paper or plastic wrap and refrigerate, about 30 minutes. Meanwhile, heat the oil and the remaining 1 tablespoon butter in a medium nonstick pan over medium-low. Add the onion, thyme, bay leaf and honey, season with salt and pepper and cook, stirring occasionally, until caramelized, about 20 minutes. Discard the thyme sprigs and bay leaf. Stir in the poppy seeds and the remaining 1 teaspoon balsamic vinegar and season to taste. Let cool. Remove the dough from the fridge, heat the oven to 375F and cover 2 large baking sheets with parchment paper. Roll out the dough onto a floured surface until 1/8 inch thick. Using a 2 1/2" round mold or glass, cut the dough into rounds. Top each round with a hefty pinch of cheese in the center, then a heaping teaspoon of the cooled onion mixture. Working with one round at a time, dip a pastry brush or your finger into the egg white and moisten the edges of the excess dough surrounding the filling. Fold up 3 sides of the round to form a triangle, partly covering the filling with the dough, and pinch the dough firmly at all 3 tips of the triangle. Transfer to the parchment-lined baking sheets and repeat to make about 36 hamantaschen. Bake until golden, rotating midway through baking, 15 to 20 minutes, then serve warm. Cal 72, Fat 4g, Carb 6g, Sod 49mg, Pro 1g S(Internet address): "https://cooking.nytimes.com/recipes/1020075-caramelized-onion-and-poppy-seed-hamantaschen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 4g Fat (54.3% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0321 --------------- END bread-bakers.v119.n012 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved