Date: Wed, 24 Apr 2019 04:08:40 +0000 --------------- BEGIN bread-bakers.v119.n016 --------------- 01. Sorry to be late (Jeff Dwork) 02. Easy Blueberry Cream Scones (Reggie Dwork) 03. Cheddar Biscuits with Chive Butter (Reggie Dwork) 04. Overnight Monkey Bread (Reggie Dwork) 05. Zaatar Pita Bread (Reggie Dwork) 06. Rosemary Stokbroed Bread (Reggie Dwork) 07. Starbucks Pumpkin Bread (Reggie Dwork) 08. Chapati (Reggie Dwork) 09. Italian Easter Cheese Bread Crescia Al Formaggio (Reggie Dwork) 10. Easter Dove Bread (Colomba Pasquale) (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n016.1 --------------- Date: Tue, 23 Apr 2019 20:54:54 -0700 From: Jeff Dwork Subject: Sorry to be late We had a few days of computer problems which delayed the digest this week. Jeff --------------- MESSAGE bread-bakers.v119.n016.2 --------------- Date: Sat, 30 Mar 2019 19:12:01 -0700 From: Reggie Dwork Subject: Easy Blueberry Cream Scones * Exported from MasterCook * Scones, Easy Blueberry Cream Recipe By :Claire Saffitz Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lemon 1/3 cup sugar -- plus 2 Tbsp. sugar 2 cups all-purpose flour -- plus more for dusting 1 cup old-fashioned rolled oats -- plus 2 Tbsp. old-fashioned rolled oats 2 1/2 tsp. baking powder 1/2 tsp. kosher salt 1 1/3 cups chilled heavy cream -- plus 1 Tbsp. chilled heavy cream 2 Tbsp. honey 1 cup frozen blueberries -- preferably wild 1 large egg yolk Think of these scones as the easier, cooler cousin of the blueberry muffin. Why cooler? Because they don't even require a muffin pan. Why easier? Because all you have do is mix heavy cream and a little honey into the dry ingredients. It's a one-bowl brunch slam dunk. Place a rack in upper third of oven; preheat to 400F. Finely grate zest of 1 lemon with a microplane into a large bowl. Add 1/3 cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use. Add 2 cups flour, 1 cup oats, 2 1/2 tsp. baking powder, and 1/2 tsp. salt to bowl with sugared zest. Whisk to combine. Whisk 1 1/3 cups cream and 2 Tbsp. honey in a medium bowl until combined. Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots. Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It's okay if some of the blueberries bleed or get broken up. Dust countertop liberally with more flour and turn out dough. Pat down into a 1" thick square, flouring hands lightly to prevent sticking as you work. Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough. Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over. Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles. Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly. Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15 to 20 minutes. Let cool on baking sheet. Serve warm. Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if needed. Review: I'd make this again. It was easy to make and I hadn't made scones before. However, I think I would incorporate some blueberry jam to amp up the blueberry flavor. It was nice that I didn't have to deal with cold butter and worrying that it would melt. Review: Very good. I don't bake a lot but these were exceptionally easy and turned out great. Review: Scones turned out great, looking just as shown in the photo. I had a bit of difficulty in between steps 5 and 6 (stirring in blueberries, then forming into a 1-inch thick dough on counter). My mistake was in forming the dough square on the counter, without having well-combined the mixture in the bowl first. I found that in trying to combine & form the dough on the counter, many of my blueberries got squished, and overall it seemed more messy than necessary. Next time I would form the dough into a spheroid shape in/over the bowl, then move to the counter to just do a bit of shaping. UK oven settings: Top & bottom bake, 220 degrees C, 18 minutes. Review: So easy to make, and so luscious. I didn't have lemon, so used lime zest. I used a standard cookie sheet but because the scones expanded more than I expected I'll use a larger sheet next time. I used only one tablespoon of sugar on top with the oats and that was more than fine. It took closer to 25 minutes to bake, perhaps because of the frozen blueberries. S(Internet address): "https://www.bonappetit.com/recipe/easy-blueberry-cream-scones" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 381 Calories; 17g Fat (39.8% calories from fat); 6g Protein; 52g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 288mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0330 --------------- MESSAGE bread-bakers.v119.n016.3 --------------- Date: Mon, 01 Apr 2019 17:22:44 -0700 From: Reggie Dwork Subject: Cheddar Biscuits with Chive Butter * Exported from MasterCook * Biscuits, Cheddar Biscuits with Chive Butter Recipe By :Beth Pierce Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE CHIVE BUTTER: 118 milliliters Unsalted Butter -- Softened (1/2C) 59 1/8 milliliters Fresh Chives -- Finely Snipped (1/4C) FOR THE BISCUITS: 532 milliliters All-purpose Flour -- (2 1/4C) 2 1/2 milliliters Baking Powder -- (1/2 t) 2 1/2 milliliters Baking Soda -- (1/2 t) 1 1/4 milliliters Salt -- (1/4 t) 44 3/8 milliliters Butter -- Softened (3 T) 59 1/8 milliliters Chopped Scallions -- (1/4C) 473 milliliters Sharp Cheddar cheese -- Shredded (2C) 118 milliliters Fresh Grated Parmesan Cheese -- (1/2C) 237 milliliters Buttermilk -- (1C) 1 Egg White -- Beaten With 1 Tablespoon Buttermilk -- For Eggwash These delectable Cheddar Biscuits with Chive Butter are a family favorite. Just as delicious as Red Lobster cheddar bay biscuits without all the expense. Don't skip the easy chive butter as it really pushes these drop biscuits off the chart. Prep: 15 mins Cook: 20 mins Preheat oven to 450F. Cover baking sheet with parchment paper. For the chive butter, in stand mixer with paddle attachment, cream butter. Add chives and mix until smooth and incorporated. Set aside. For the biscuits, mix flour, baking powder, baking soda and salt in medium bowl. Cut butter into flour mixture with pastry knife until butter crumbles. Mix scallions, cheddar and Parmesan into flour mixture. Pour buttermilk into the bowl and stir just until combined. Drop by large rounded spoonful's on to the cookie sheet (approximately 1/4 cup). Brush tops with egg wash. Bake for 13 to 15 minutes or until golden brown. Serve with chive butter. S(Internet address): "https://tastykitchen.com/recipes/breads/cheddar-biscuits-with-chive-butter/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 561 Calories; 36g Fat (58.4% calories from fat); 19g Protein; 39g Carbohydrate; 1g Dietary Fiber; 103mg Cholesterol; 709mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0401 --------------- MESSAGE bread-bakers.v119.n016.4 --------------- Date: Tue, 02 Apr 2019 20:36:22 -0700 From: Reggie Dwork Subject: Overnight Monkey Bread * Exported from MasterCook * Bread, Overnight Monkey Recipe By :Alton Brown Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 4 large egg yolks -- room temp 1 large whole egg -- room temp 2 ounces sugar -- approx 1/4 cup 3 ounces unsalted butter -- melted, approx 6 tablespoons 6 ounces buttermilk -- room temp 20 ounces all-purpose flour -- approx 4 cups 2 1/4 teaspoons instant yeast -- approx 1 package 1 1/4 teaspoons kosher salt Vegetable oil -- or cooking spray Topping: 8 ounces unsalted butter -- approx 16 tablespoons 8 ounces light brown sugar -- approx 1 cup packed 1/2 teaspoon ground rosemary 3 ounces raisins -- approx 3/4 cup Coating: 2 1/2 ounces unsalted butter -- melted, approx 5 tablespoons 1 teaspoon ground rosemary Prep: 50 min Inactive: 10:30 Cook: 30 min Total: 11:50 For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours. In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning. Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary. Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours. Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven. Preheat the oven to 350F. Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190F on an instant-read thermometer. Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately. Source: "Good Eats:House of the Rising Bun" S(Internet address): "https://www.cookingchanneltv.com/recipes/alton-brown/overnight-monkey-bread-2043695" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 545 Calories; 29g Fat (46.7% calories from fat); 8g Protein; 66g Carbohydrate; 2g Dietary Fiber; 157mg Cholesterol; 231mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0402 --------------- MESSAGE bread-bakers.v119.n016.5 --------------- Date: Tue, 02 Apr 2019 21:38:16 -0700 From: Reggie Dwork Subject: Zaatar Pita Bread * Exported from MasterCook * Bread, Zaatar Pita Recipe By :Malek Abijaoude Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup za'atar 1/4 cup extra-virgin olive oil -- to 1/2C Lebanese Pita Dough -- recipe follows Labneh -- strained yogurt Fresh tomatoes -- sliced Black olives Lebanese Pita: 3 cups all-purpose flour -- plus more for dusting 2 1/4 teaspoons active dry yeast -- (7g or 1/4 oz) 1 1/4 teaspoons kosher salt 1 teaspoon granulated sugar 1 1/2 cups lukewarm water Olive oil -- for drizzling Prep: 45 min Inactive: 1:30 Cook: 5 min Total: 2:20 Za'atar is a Middle Eastern spice mix consisting of dried oregano, thyme, sumac, sesame seeds and salt. Mix the zaatar and olive oil in a bowl and set aside. Preheat the oven to 500F and lay a baking tray in the oven to heat. Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4" thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using) over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast! Lebanese Pita: Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours. Source: "Eden Eats: Austin" S(Internet address): "https://www.cookingchanneltv.com/recipes/zaatar-pita-bread-1961442" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 5g Fat (28.0% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 198mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0402 --------------- MESSAGE bread-bakers.v119.n016.6 --------------- Date: Tue, 02 Apr 2019 23:13:12 -0700 From: Reggie Dwork Subject: Rosemary Stokbroed Bread * Exported from MasterCook * Bread, Rosemary Stokbroed Recipe By :Sarah Graham Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams all-purpose flour -- (4C) 7 grams instant yeast -- (2 1/4 t) 2 Tablespoons olive oil 1 Tablespoon sugar 1 teaspoon dried rosemary 1 teaspoon salt 1 clove garlic -- grated 300 milliliters lukewarm water -- (10 ozs) Active: 1:15 Total: 2:05 Mix together the flour, yeast, olive oil, sugar, rosemary, salt and garlic in a large bowl. Slowly mix in the water until the mixture comes together in a soft dough; mixing can be done by hand, in a food processor, or in a stand mixer with the dough hook attachment. Knead the dough on a lightly floured work surface for 5 to 10 minutes, or until smooth and elastic. Cover with a damp cloth or plastic wrap, and leave to rest for 10 minutes. 'Knock back' the dough, then divide it into about 18 equal portions, and shape into golf-ball-size rolls. Leave to rise, covered, on a lightly greased baking sheet until doubled in size, about 40 minutes. Roll into ropes, and then coil around the end of a stick. Cook over medium-hot coals or on a braai (grill) until golden and just cooked through, 15 to 20 minutes. Review: So easy and the most fun food to have around the campfire. Tasty alone or drizzle it with honey or butter & fig jam! It is phenomenal! Source: "Sarah Graham's Food Safari: Fig Tree -- Antelope Park, Zimbabwe" S(Internet address): "https://www.cookingchanneltv.com/recipes/sarah-graham/rosemary-stokbroed-3236041" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 3g Fat (13.9% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 180mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0402 --------------- MESSAGE bread-bakers.v119.n016.7 --------------- Date: Wed, 03 Apr 2019 17:51:34 -0700 From: Reggie Dwork Subject: Starbucks Pumpkin Bread * Exported from MasterCook * Bread, Starbucks Pumpkin Recipe By :Stephanie Manley, CopyKat.com Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 cup sugar 3/4 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon nutmeg 1/4 teaspoon cardamom 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon cloves 2 eggs -- beaten 1 cup pumpkin puree 1/2 cup vegetable oil -- do not use olive or peanut oil 1/2 teaspoon vanilla 1/3 cup roasted and salted pumpkin seeds Starbucks Pumpkin Bread is a favorite of so many of us. This bread is well spiced, and so moist. Have you ever thought for a minute what a whole loaf of pumpkin bread would cost if you purchased it from Starbucks? I can show you how to make this delicious bread with a few simple ingredients. ** if you are going to use pumpkin pie spice, use a scant 2 teaspoons of spice in place of the nutmeg, cardamom, cinnamon, allspice, and cloves. Prep: 10 minutes Cook: 1 hour Total: 1:10 Preheat oven to 350F. In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together. In a smaller bowl mix together the 2 beaten eggs, the oil, pumpkin puree, and the vanilla. Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture. Pour into a 9x5x3" loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of bread. Bake for 50 - 60 minutes, until a toothpick comes out clean when poked in the center of the loaf. Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack. The bread cuts best when allowed to cool completely. Cal 274, Fat 13g, Carb 36g, Sod 298mg, Fiber 1g, Pro 3g Review: I absolutely crave starbucks pumpkin bread loaf. I tried this recipe and wow. You hit it on the head. I would not change a thing. Now I am the official girls night bread baker. Review: Just made these using this recipe!! Wonderfully moist, it's texture is literally that of the Starbucks Pumpkin Loaf bread. I had to make these in a muffin/cupcake pan as I don't own a loaf pan. Instead of 50 minutes, they were done at ~32 mins, with a brown, lightly crisp texture on the top-so perfect! I love this recipe. Oh, and I did add 1/2 lightly packed brown sugar in addition to the 1 cup-I know, a lot of sugar, but honestly these were still less sweet than the Starbucks Loaf…So I imagine they have like loads of sugar in them…???? Review: Excellent recipe with the right amount of spices. I realized I only had one egg in the frig after mixing all the dry ingredients together so substituted the other egg with 1/4 cup plain yogurt. The density was perfect. Question: Can I substitute the oil for butter? When I cut a slice and left it on a napkin for a while, the napkin was full of grease. Response: I would use the recipe as writtten, I didn't test it for swapping the butter for oil. When you placed the bread on the napkin was some of what you saw on the napkin moisture? It is a very moist cake. Question: Hi! I made this twice and the taste was SPOT on and delicious, but my bread turned out a little gummy in the middle and didn't rise at all. I was wondering if anyone knows why? I followed the recipe exactly the first time, and had to throw it out because the outside was hard but the inside still felt raw. I have an oven thermometer and I've watched time closely both times. So I made it again and added 2tsp of baking powder, but it still didn't rise and the middle is still a bit gummy. Again, the taste is wonderful, but how can I get mine to rise and get fluffy? Response: My first thought would be the to do a knife test when making this, just insert a knife or a toothpick into the loaf and pull it out, if it is not clean bake it a little longer for what it is written for. It sounds like it needs to bake a little bit longer. Review: First and foremost, thank you for the recipe. I had a stroller warriors (military spouse and member running club) night out at my neighborhood clubhouse and many of us were bringing something to share. I opted to make your recipe since I had divided pumpkin puree that I had made and popped in the freezer several month's ago.The recipe was simple as a quick breads go and absolutely delicious. Everyone loved it!!! Review: I was so happy to find this recipe and make it for my kids. I tried it yesterday but I was so sad that my bread wasn't ready from inside after almost one hour in the oven. It didn't raise as I do banana bread and was doughy. I went back to the ingredients and noticed baking powder is missing, why? S(Internet address): "https://copykat.com/starbucks-pumpkin-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 277 Calories; 13g Fat (40.5% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 302mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0403 --------------- MESSAGE bread-bakers.v119.n016.8 --------------- Date: Sat, 06 Apr 2019 21:48:55 -0700 From: Reggie Dwork Subject: Chapati * Exported from MasterCook * Bread, Chapati Recipe By : Bee Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour -- stone ground 1 cup water -- approximately 1 teaspoon salt In India, these are made with atta flour, stone ground from hard, high-gluten wheat. Stone grinding damages the starch more than roller milling, which makes the dough more sticky. Chapati is a popular Indian flat bread made with wheat flour. Easy chapati recipe that everyone can make at home that produces fluffy chapati. Set some extra flour aside for coating and dusting in a shallow plate. Sieve the flour, add salt to it and mix well. Place the flour in a large bowl and add 3/4 cup of water. Stir lightly with fingers in a circular motion till the flour start to gather. Add 1-2 tablespoons of more flour if the dough looks too sticky or add little more water if it looks too dry and firm. Knead the flour until you have soft and pliable dough that does not stick to your fingers. You can put little oil on your hand while kneading the dough to help with kneading. Cover with plastic wrap and let the dough rest for minimum 1 hour at room temperature. If keeping for longer period store the dough in refrigerator and make sure to bring it back to room temperature before using it. Once ready to make chapatis, heat the griddle over medium-high heat. Divide the dough into 10-12 equal-sized balls and start working with each ball separately. Place the bowl in dry flour and flatten it a bit with help of finger tips. Transfer the flatten ball to any clean flat surface and with help of rolling pin, roll it into approx. 6-7" circle of uniform thickness. While rolling the chapati if the dough sticks to the rolling surface, dust it and the surface lightly with little flour. Place the rolled chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the bottom, flip over to the other side. Once the other side is also covered with larger brown dots, turn it over again. Soon the chapati will start to puff up. With the help of a folded kitchen towel press gently on the puffed part, gently pushing the air to the flatten part of chapati until the whole chapati puffs up into a round ball (don't get disheartened if your chapati doesn't puff up like a ball, it will still taste as delicious as the puffed on. It may take a little practice to get perfectly puffed chapatis). You can puff up the chapati on direct flame too. Transfer the cooked chapatis to the plate, if you want to baste it with little butter or ghee and serve hot. Review: Wow! This is the first time I have made chapati and it came out perfectly!!I was very nervous as I wasn't sure how the dough was supposed to feel or how long to knead it, but it all came together. I let the dough rest more than an hour because I was running around doing other things. It rolled easily and actually puffed just like the pictures! Best of all, it tastes delicious. I used Aashirvaad whole wheat flour with multi-grains from the local Indian market. I will never but flat bread from a store again. Question: How do we store chapatis (serving for one person)? Would you recommend making the dough and storing the dough (hence rolling it out as needed) or storing the made chapati? I'm a student here and would like to have chapatis on daily basis. Response: Storing made chapati is better. Review: Easy recipe for great chapatis. Love the photos. I always make them now but I admit I use my stand mixer. Perfect result every time. Question: Fabulous recipe. Is it possible to freeze these? If so is it better to freeze cooked or uncooked? Response: Freeze cooked. S(Internet address): "https://rasamalaysia.com/chapati-recipe/" Yield: "10 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; trace Fat (4.6% calories from fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat. NOTES : 2019 - 0406 --------------- MESSAGE bread-bakers.v119.n016.9 --------------- Date: Mon, 08 Apr 2019 22:55:38 -0700 From: Reggie Dwork Subject: Italian Easter Cheese Bread Crescia Al Formaggio * Exported from MasterCook * Bread, Italian Easter Cheese Crescia Al Formaggio Recipe By :King Arthur Flour Co Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Holidays Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 g Unbleached All-Purpose Flour -- (2 1/2C or 10 1/2 ozs) 1 1/4 teaspoons instant yeast 3 large eggs -- at room temperature 1 large egg yolk -- white reserved 57 g lukewarm water -- (1/4C or 2 ozs) 57 g softened butter -- (1/4C or 4 Tbsp or 2 ozs) 1 teaspoon salt 1 teaspoon ground pepper 170 g freshly grated Parmesan cheese -- (1 1/4C or 6 ozs) GLAZE reserved egg white -- from above 2 teaspoons cold water This delightful golden egg bread is still mostly unknown in this country, and that's a pity. Light-textured and loaded with Parmesan cheese, it perfumes the kitchen with its wonderful savory aroma as it bakes. A nice change from the usual Easter sweet breads, it goes wonderfully well with the Easter ham - both at dinner, and later, when you're making ham sandwiches. Be aware that this isn't a soft, moist loaf. It's very light, crusty, and quite dry inside. We suggest serving it in thin slices; toasted and buttered; or made into grilled sandwiches. Use black pepper if you don't mide the specks, use white otherwise. You can use Parmesan, Roman, or Asiago cheeses or any combination. PREP: 15 mins. to 20 mins. BAKE: 40 mins. to 45 mins. TOTAL: 4:55 to 5:35 YIELD: 1 large loaf Combine all of the dough ingredients except the cheese in the bowl of an electric mixer, and beat on medium speed for 10 minutes, until the dough becomes shiny and satiny. It'll be very sticky; stop the mixer to scrape the sides and bottom of the bowl a couple of times during the mixing process. Add the cheese, and beat until well combined. Scrape the dough into a lightly greased bowl, cover the bowl, and set it aside to rest/rise for 1 hour; it won't do much. Gently deflate the dough, turn it over, return it to the bowl, and allow it to rest/rise for an additional hour; again, it may not seem to rise much - that's OK. Oil or flour your hands. To make a traditional round loaf, form the dough into a ball, and place it in a greased pandoro (star) or panettone pan; a large souffle dish; or another round, deep pan. The pan should be about 6" to 7" wide, and 3" to 4" deep. To make a pretty loaf, divide the dough into three pieces; roll each piece into a 12" log; and braid the logs. Nestle the braid into a lightly greased 9" x 5" loaf pan. Cover the loaf lightly, and allow it to rise for 2 hours (or longer, depending on the warmth of your kitchen); the dough should have become noticeably puffy, though it won't have doubled in size. To bake the bread: Put your oven rack in a lower position, just below the middle, and preheat the oven to 425F. Whisk the reserved egg white with the water and brush the top of the loaf. Place the bread in the oven and bake it for 15 minutes. Reduce the oven temperature to 350F, tent the bread lightly with aluminum foil, and bake for an additional 30 to 35 minutes, until it's a deep, golden brown and an instant-read thermometer inserted into the center registers 190F. The braided loaf will require less time than the round loaf. Remove the bread from the oven, and let it cool in the pan for 5 minutes. Use a knife to loosen the edges, if necessary, and turn the loaf out onto a rack to cool completely before slicing. Store airtight, at room temperature, for several days. Freeze, tightly wrapped, for longer storage. Tip: Want to make the dough in a bread machine? Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as necessary with additional flour or water; it should be shiny and elastic. Allow the machine to complete its cycle, then shape and bake as directed at right. Review: In my family we had a recipe that we had been using that I wasn't particularly happy with (it made a pale, dense bread), so I decided to try something new for a change. This bread came out magnificent, it surpassed all expectations. The flavor is extraordinary and it is surprisingly light and airy (if you give it enough time to rise). Will be making again! Question & Response: Love this recipe! I've been making it for quite a while now, and it's always a hit. It makes delicious sandwiches (my favorite is a grilled cheese with sharp white cheddar, smoked bacon, and caramelized onions), and the BEST croutons for Caesar salad. May I duccessfully double the recipe? As a general rule of thumb, most yeast bread recipes can be easily doubled, including this recipe. You can simply multiply most ingredients, using anywhere from 1-2x the amount of yeast called for in the original recipe. The amount of yeast used can vary depending on your preference, with more yeast leading to a faster rise but less flavor development, and less yeast leading to more flavor development but a longer rise. Choose whatever works for your schedule and flavor preferences. Review: This bread is delicious. I used Locatelli cheese and it tasted just like the bread I ate as a child. Review: This bread is fabulous! I followed the recipe exactly; no adjustments even though we live above 5000'. I made a braided loaf. This bread is so flavorful that we don't bother to butter it. If you like Asiago, this is the recipe for you! Review: This recipe's a keeper. What a lovely loaf it makes! Absolutely worth the extra time involved. I usually make all my dough in the bread machine but when I re-read the recipe and realized how quick it would be to use the mixer, I just threw everything as instructed in the Kitchenaid with the dough hook. It didn't seem quite "satiny" or elastic enough, so I added a little over a tablespoon of extra liquid and it came together perfectly. (Humidity was extremely low that day.) My dough actually doubled with each rise using the proof setting on my oven. I made the braided loaf in a stoneware bread pan because I knew my hubby would probably want part of it for sandwiches. It turned out beautifully. Nice texture and great flavor. I will definitely make this recipe again. Review: This bread was awesome for Easter dinner. I was surprised at how the pepper integrated in the bread, giving it a bit of a zing. This was great, and my company loved it. I baked it in the round on a baking stone. Review: Oh my gosh. My new favorite bread. I love Parmesan cheese to begin with, but the crust on this bread is just perfectly crunchy and delicious. Well worth the time it takes to rise. I made the braided loaf in a metal bread pan. It looked as good as it tasted. Review: This light and flavorful bread is good any season of the year - don't miss out by limiting it to Easter! I prepared it as directed with good quality parmesan cheese, shaped it into a braided loaf and used a stoneware 9 by 5 loaf pan. I almost skipped the second one hour rise in the bowl, and am glad I didn't; the dough rose a lot more during that second rise and then even more in the third rise in the pan. The finished loaf is a beautiful golden color and has a very open crumb. It slices beautifully and is fabulous with ham for a sandwich or just on its own with butter. Review: If I could give this 10 stars, I would. Just a fabulous cheese bread eaten with dinner or as a snack, or toasted for a special breakfast. Definitely not just for Easter! Review: I followed one reviewer's suggestion to make the dough the night before, refrigerate overnight, then completed the rising the next morning. This was a great time saver on a busy Easter morning. I used half freshly grated parmesan and half asiago cheese. The braided loaf baked in a 9 x 5 pan produces a bread that is attractive and easy to slice for the table and for sandwiches. This was the first time I used my new instant read thermometer for bread baking and it was great to know it was done when it reached 190 degrees in the middle. (More reliable than the "tap for hollow sound" test.) Will definitely make this again! Review: I made this today and it was super easy. I used my bread machine to make the dough, then shaped it into a loaf and baked it in a 9x5 pan. It smells soooo good and it tastes wonderful. Definitely one to make again and again. Review: What a wonderful loaf of bread! I made it exactly as directed. As for the cheese, I used two ounces each of Parmesan, Asiago, Pecerino Romano. I used flour instead of oil after the first two hour-long rises, which seems to make it rise a bit more than using oil. My mother-in-law calls it "Saturday bread," because it takes a day to get through all the rising times. I've never had an unsuccessful loaf using KA flour and recipes, but this one is a special favorite! S(Internet address): "https://www.kingarthurflour.com/recipes/italian-easter-cheese-bread-crescia-al-formaggio-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 10g Fat (42.7% calories from fat); 10g Protein; 20g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 500mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Fat. NOTES : 2019 - 0408 --------------- MESSAGE bread-bakers.v119.n016.10 --------------- Date: Mon, 08 Apr 2019 23:12:55 -0700 From: Reggie Dwork Subject: Easter Dove Bread (Colomba Pasquale) * Exported from MasterCook * Bread, Easter Dove (Colomba Pasquale) Recipe By :Olivia Mesquita Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fruit Holidays Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1 Tbsp Active Dry Yeast 1 cup Milk -- about 110F 1/2 cup Organic Unbleached White All-Purpose Flour 1 Tbsp Sugar Dough: 2 1/2 cups Organic Unbleached White All-Purpose Flour 1/2 Tbsp Active Dry Yeast 2 Eggs 1 Egg Yolk 1/3 cup Granulated Sugar 1/2 tsp Salt 1/2 tsp Fiori di Sicilia 1 orange zest -- Zest of 1 Orange 8 oz unsalted butter -- softened 1 cup Dried Fruit Glaze and Toppings: 2 Egg Whites 1/3 cup Almond Flour 1/4 cup Granulated Sugar 1/4 Tbsp pearl sugar -- substitute: Sparkling Sugar 2 Tbsp Whole almonds -- (to 3 Tbsp) or Sliced Celebrate Easter in true Italian style with a traditional and delicious Dove Bread! One of my favorite Easter traditions - along with oversized chocolate eggs - is the Easter Dove Bread, or Colomba Pasquale as they call in Italy. This sweet bread is really popular in Brazil, because of our strong Italian heritage, and my family always gobbles a few of these for Páscoa (Easter in Portuguese). The texture is so soft, the bread is not overly sweet and your home will smell amazing! The recipe does requires a little work and time, but it is so worth it! The dough for this bread is quite sticky and difficult to come together - given that it requires a lot of butter - so using a strong stand mixer is ideal. Can you make it by hand? Yes. Will you enjoy making it by hand? No. (But you will enjoy eating it later. That I can guarantee!) You can substitute 2 tsp vanilla extract plus 1/2 tsp orange extract for the Fiori di Sicilia. For dried fruit, I use 1/2 c raisins and 1/2 c candied orange peel. PREP: 45 minutes COOK: 45 minutes PASSIVE: 11+ hours (includes rise, etc.) Making the starter: Sprinkle the yeast on the warm milk and let it sit for 5 minutes. Whisk in the flour and sugar, cover with plastic wrap and let it rest overnight (or for at least 6 hours) at room temperature. Making the dough: The next day, combine the starter, the remaining yeast and 2 cups of flour in the bowl of a stand mixer attached with the dough hook. Mix it on medium speed for about 5 minutes. Add the sugar, eggs, remaining 1/2 cup flour, salt, orange zest and Fiori di Sicilia and knead for about 15 minutes on medium speed, adding more flour if necessary if the dough is not coming together. Once the dough is soft and elastic, add the butter slowly while kneading. Continue kneading for 10 more minutes or until the dough is satiny and really soft. Add the fruit and mix to combine. Cover the bowl with plastic wrap or a towel, and let the dough rise for 3 hours or until at least doubled in size. Transfer the dough onto a floured counter and punch it down. Divide the two into two equal pieces and form them into logs (one being slightly longer). Spray a dove bread paper mold with cooking spray and place the dough logs into the mold. The first piece goes across the body and around the edges of the wings. The second piece goes on top of the first piece, placed from head to tail. Pat the dough down around the edges of the mold to fill in any gaps. Cover with a towel and let it rest at room temperature for 45 to 60 minutes or until doubled in size. Preheat oven to 375F degrees. In the meantime, make the glaze. Beat the egg whites until foamy and whisk in the alomd flour and sugar until you have a white paste-like glaze. When the bread is ready to be baked, carefully brush the glaze on the bread, being careful not to deflate it. Sprinkle with the pearl sugar and decorate with the almonds. Bake the loaf for 15 minutes, then reduce the oven heat to 350F and bake for an additional 20 to 30 minutes, tenting it with foil for the final 10 minutes of baking, if necessary. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register 190F. Remove the bread from the oven, and carefully slide it onto a rack to cool. Let it cool completely before serving. Source: "Olivia's Cuisine" S(Internet address): "https://www.bobsredmill.com/recipes/how-to-make/easter-dove-bread-colomba-pasquale" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 576 Calories; 31g Fat (47.6% calories from fat); 12g Protein; 65g Carbohydrate; 4g Dietary Fiber; 146mg Cholesterol; 189mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates. Serving Ideas : The dove bread goes great with some mascarpone and a little drizzle of honey. I like to serve it with coffee for Easter brunch or with a glass of Prosecco if I'm serving it as an afternoon snack or dessert. NOTES : 2018 - 0727 --------------- END bread-bakers.v119.n016 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved