Date: Mon, 29 Apr 2019 03:59:32 +0000 --------------- BEGIN bread-bakers.v119.n017 --------------- 01. Baker's Pizza Dough (Reggie Dwork) 02. Croatian Lepinja Rolls (Reggie Dwork) 03. Easter Bunny Rolls (Reggie Dwork) 04. Bread Machine Sour Cream Chive Bread (Reggie Dwork) 05. Paleo Banana Nut Muffins (Reggie Dwork) 06. Spiced Greek Yogurt Applesauce Bread (Reggie Dwork) 07. Homemade Japanese Pancakes (Reggie Dwork) 08. Soft Sandwich Buns with Idaho� Potatoes (Reggie Dwork) 09. Never-fail Biscuits (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n017.1 --------------- Date: Tue, 09 Apr 2019 18:10:37 -0700 From: Reggie Dwork Subject: Baker's Pizza Dough * Exported from MasterCook * Dough, Baker's Pizza Recipe By : Sommer Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Info/How To Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tsp. active dry yeast 3/4 cup warm water 2 tsp. sugar 2 cups bread flour -- to 2 1/2C 2 Tb. olive oil -- + extra for bowl 1 1/2 tsp. sea salt Learning how to make pizza dough from scratch gives you the ability to turn an ordinary pizza into a memorable one. With this Baker's Pizza Dough Recipe, you will be able to master the art of pizza dough for all of your summer creations. Fortunately, learning how to make pizza dough is a "pizza" cake, and you will never go back to buying it from the store again. Set aside some time this summer to use this pizza crust recipe to enhance your pizza-making abilities tenfold. Be sure to make a batch and store some in the freezer for later use! I often double or triple this recipe and keep the extra dough in the freezer. Place the yeast and sugar in an electric mixing bowl with a bread hook attachment. Pour 1/4 cup of warm water over the yeast and swirl. Allow the mixture to foam for 10 minutes. Then add the remaining 1/2 cup of water, oil and salt. Turn the mixer on low and slowly add 2 cups of bread flour. Allow the mixer to run until the flour is well combined and the hook is kneading the dough. The dough should be very sticky, but still firm enough to pick up. Add a little more flour if needed. Let the mixer knead the dough for another 5 to 10 minutes. Drizzle olive oil around the sides of the mixing bowl, lifting the dough for good coverage. Cover the mixing bowl and let the dough rise for 2 hours. Once the dough has doubled in size dump it out on a floured work surface and cut it into 2 - 8 oz. pieces. Roll the ends under to create round balls. Then using a well-floured rolling pin, roll the dough out to 12" circles. Place the dough circles on parchment paper. Lightly oil the tops and let them rest a few minutes before adding toppings. If saving for later, wrap each dough ball in plastic and place in the freezer. Question & Response: How do I make this without a stand mixer? Also, is there a whole wheat version? Yes, you can knead the dough by hand. It will take a good 10 minutes of work… Considered it your upper-body workout for the day. If you want to make a whole wheat version you can use half all-purpose flour and half whole wheat flour. Review: I use this recipe all the time now, and I love it! Simple and delicious. Review: Great tips! I love homemade dough but often find myself buying it for ease. Stocking the freezer is a great way to avoid that. Review: Thanks for the great go-to recipe for pizza night! S(Internet address): "https://www.allfreecopycatrecipes.com/Pizza/Bakers-Pizza-Dough-Recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 27g Fat (79.9% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 5 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0409 --------------- MESSAGE bread-bakers.v119.n017.2 --------------- Date: Tue, 09 Apr 2019 21:06:32 -0700 From: Reggie Dwork Subject: Croatian Lepinja Rolls * Exported from MasterCook * Rolls, Croatian Lepinja Recipe By : Sommer Collier Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 750 g sifted bread flour -- (6C) 2 1/4 teaspoons active dry yeast -- (1 packet/0.25 oz) 25 g granulated sugar -- (2 Tbsp) 80 ml whole milk -- lukewarm (1/3C) 550 ml water -- lukewarm (2 1/3C) 2 1/2 teaspoons salt I can't get over the mouth-feel of Croatian Lepinja bread, with it's soft bubbly texture, and chewy pull. It's a cross between the best ciabatta bread and middle eastern flatbread varieties… On steroids. prep: 30 mins cook: 16 mins total: 2:36 Preheat the oven to the "proof" setting. If your oven does not have this setting, set it to the lowest temperature possible, around 160-175 degrees F. Move the oven rack to the lowest position the make room for a mixing bowl. Warm the milk until it's just barely above body temperature. Pour the milk and sugar in the bowl of an electric stand mixer and sprinkle the dry active yeast over the top. Allow the yeast to "sponge" or foam for 5 to 10 minutes. (If the liquid ingredients are too hot they will kill the yeast, instead of activating it.) Once the yeast is foamy, pour in the salt and lukewarm water. Using a bread hook attachment, turn the mixer on low and start adding the flour, one cup at a time. Let the mixer run for 6 to 8 minutes, kneading the dough. The dough will be very sticky. Cover the mixing bowl with plastic and set it in the warm oven for 1 hour. After an hour, flour your hands and punch down the dough. Fold it over a couple times in the bowl. (You can also "knead" the dough again with the mixer to avoid touching it. ) Cover again and place it back in the oven for another 30 minutes. Line two baking sheets with parchment paper. Flour a work surface with ample flour. Dump the dough onto the surface and cut into 12 equal pieces. Knead each piece and roll the edges under to create round mounds. Press the mounds flat with your hand, and set them on baking sheets. It's ok if the flattened dough has finger marks in it. Place the baking sheets back in the proofing oven for 20 minutes. Then take them out and adjust the oven racks, one at the bottom and one in the center. Place a large baking dish of water on the lower rack to create steam. Then reset the oven temperature to 550 degrees F. Once the oven is fully preheated, bake one sheet of rolls at a time for 6 minutes, then turn the oven on broil so the heat source is above. Broil for 1 to 2 minutes to create color on the rolls. Reset the oven to 550 degrees F, and repeat the process with the second sheet. Cool and enjoy! Cal 239, Fat 1g, Carb 47g, Sod 491mg, Fiber 1g, Pro 7g Review: Lepinja are the BEST!! I can't wait to make me some!! YUM!! Review: Made these today - Delicious! Dough was so wet, I was sure they weren't going to turn out good, but they did! Husband loves them. I didn't have to broil, as the rack was towards the top, and they browned with bake. Thank you for the encouragement to try this… Great recipe! S(Internet address): "https://www.aspicyperspective.com/croatian-lepinja-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 1g Fat (4.9% calories from fat); 8g Protein; 48g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 450mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0409 --------------- MESSAGE bread-bakers.v119.n017.3 --------------- Date: Wed, 10 Apr 2019 20:38:14 -0700 From: Reggie Dwork Subject: Easter Bunny Rolls * Exported from MasterCook * Rolls, Easter Bunny Recipe By : Bonnie Myers Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Holidays Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1 pkg (1/4 oz)) 1/4 cup warm water -- (110 to 115F) 3/4 cup warm milk -- (110 to 115F) 2 tablespoons sugar 2 tablespoons shortening 1 large egg -- beaten 2 teaspoons celery seed 1 teaspoon salt 1 teaspoon rubbed sage 1/2 teaspoon ground nutmeg 3 cups all-purpose flour -- (to 3 1/2C) Melted butter If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think…and your hearty eaters will "cotton" to them! Prep: 30 min. + rising Bake: 10 min. In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, sugar, shortening, egg, celery seed, salt, sage, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic; about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes. Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20" rope. Cut rope into one 10" piece, one 5" piece, two 2" pieces and one 1" piece. Coil 10" piece for body; place on a greased baking sheet. Coil 5" piece for head; place next to body. Form ears from the 2" pieces and tail from the 1" piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2" apart on the baking sheet. Cover with a kitchen towel; let rise until doubled, about 25 minutes. Preheat oven to 375F. Bake 10 to 12 minutes or until lightly browned. Brush with melted butter. Serve warm. Cal 80, Fat 2g, Carb 14g, Sod 105mg, Fiber 1g, Pro 2g Review: I thought these were pretty good and easy to make. Next time I'll decrease the celery seed- I thought it was a little strong. I do think these would be good with other savory spices or even cinnamon with a glaze. I think next time I'll press down on the front of the bunny's head and tummy so they do not rise so much- some of them were hard to discern shape wise. All in all a fun tasty recipe that the kids enjoyed. Review: My 20 year old daughter and I made this Easter Sunday. We had a blast. My husband said they were not only cute but tasted awsome. She posted the picture of them on facebook and everbody wanted to know how to make them. Review: Made these without herbs for a picky crowd - turned out light and fluffy and yummy! Next time, I'll form half at a time, and leave the other half in the fridge until I'm ready for it - it rose again while it was waiting for me to finish the first half (and I was going pretty fast), so the second tray I had to deflate and it was slow to rise a third time after I made the bunnies. One tip, the thinner the ropes the more defined the coils - and pinch the tails on really well or they fall off. Everybody thought these were so darn cute! Source: "Originally published as Easter Bunny Rolls in Country Woman March/April 1999" S(Internet address): "https://www.tasteofhome.com/recipes/easter-bunny-rolls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 2g Fat (20.0% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 96mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0410 --------------- MESSAGE bread-bakers.v119.n017.4 --------------- Date: Wed, 10 Apr 2019 20:49:29 -0700 From: Reggie Dwork Subject: Bread Machine Sour Cream Chive Bread * Exported from MasterCook * Bread Machine Sour Cream Chive Bread Recipe By : Deborah Plank Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup whole milk -- (70 to 80F) 1/4 cup water -- (70 to 80F) 1/4 cup sour cream 2 tablespoons butter 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 3 cups bread flour 1/8 teaspoon baking soda 1/4 cup minced chives 2 1/4 teaspoons active dry yeast This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. Prep: 10 min. Bake: 3 hours Makes: 1 loaf (1 1/2 lbs, 16 slices) In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe. Cal 105, Fat 28g, Carb 18g, Sod 253mg, Fiber 1g, Pro 4g Review: Made this bread to go with our soup for supper. The following morning followed Deborah's recommendation and had it toasted with our eggs.Told my son & daughter-in-law at lunch time how good it was. Her question was: Why don't we get any of your bread. Answer: Because we ate it all. Review: We love this bread. I started making it a few years ago. It always turn out beautiful and tasty. I do add 2 tablespoons of vital wheat gluten, I find it keeps it soft....that is if you don't eat it all. Source: "Originally published as Sour Cream Chive Bread in Quick Cooking May/June 2001" S(Internet address): "https://www.tasteofhome.com/recipes/sour-cream-chive-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 3g Fat (22.1% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 232mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0410 --------------- MESSAGE bread-bakers.v119.n017.5 --------------- Date: Fri, 12 Apr 2019 18:46:18 -0700 From: Reggie Dwork Subject: Paleo Banana Nut Muffins * Exported from MasterCook * Muffins, Paleo Banana Nut Recipe By : Rachel Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large ripe bananas -- 1 2/3 cups mashed or 380 grams (to 4) 3 eggs -- room temperature 3 tablespoons coconut oil -- melted 1 teaspoon vanilla extract 1/3 cup almond butter 1/3 cup coconut flour -- (50g) 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup toasted walnuts -- chopped You would never guess that these Paleo Banana Nut Muffins have no added sugar - all the sweetness comes from the bananas! These gluten-free muffins make a great breakfast or snack. Prep: 10 minutes Cook: 18 minutes Total: 28 minutes Preheat the oven to 350F. Line a 12 pan muffin tin with paper liners or grease with coconut oil. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and 1/3 cup almond butter until fully combined. Add the coconut flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the walnuts. Divide the batter between the prepared muffin tins. Bake in the preheated oven for about 16 to 19 minutes. A toothpick inserted into the center of a muffin should come out clean. Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling. Cal 187, Fat 15g, Carb 13g, Fiber 4g, Pro 5g Review: This is literally the first coconut flour paleo recipe that I've made that I have not thrown in the trash can! These are seriously so good thank you! I will definitely be looking and making your other recipes! Review: Awww These muffins are GORGEOUS! I love finding new paleo breakfast goodies to make for my mom who's on the paleo diet, and I have a feeling she's going to LOVE these. Anything banana and nut is an automatic WINNER. Question: Would it be possible to sub peanut butter for the almond butter? Response: Yes definitely! Any nut or seed butter should work well here. Review: No added sugar and no artificial sweeteners? I'm in! I love how there are lots of bananas - 3 or 4, not just one :) The banana flavor will come through for sure - mouthwatering! Review: I just love your paleo recipes! Happy you are feeling better! I have some coconut flour that I need to use up as I never really like using it in my bakes, but I have a feeling it will work well in this recipe! Review: Wow these are good! Fluffy and crunch with just the right amount of sweetness from the bananas. I will definitely be making these on a regular basis! I had to bake mine for a bit longer than the 19 minutes stated in the recipe - it was more like 22 to 24 minutes for me before the toothpick came out clean. But I have a finicky oven, so I'm not surprised. Question: Yumm, these babies just came out of the oven! How long do these stay fresh? Have you tried freezing them? I would like to take them to work for breakfast. Response: They freeze really well. I'd stay they keep fresh for about 2 days stored at room temperature, and they'll keep in the fridge for about 5 days. Hope this helps! Source: "Adapted from Paleo Chocolate Chunk Banana Bread" S(Internet address): "https://www.yummly.com/recipe/Paleo-Banana-Nut-Muffins-1518176" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 15g Fat (65.9% calories from fat); 6g Protein; 12g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0412 --------------- MESSAGE bread-bakers.v119.n017.6 --------------- Date: Sat, 13 Apr 2019 16:15:54 -0700 From: Reggie Dwork Subject: Spiced Greek Yogurt Applesauce Bread * Exported from MasterCook * Bread, Spiced Greek Yogurt Applesauce Recipe By : Amanda Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1 Tbsp. ground cinnamon 1 tsp. ground ginger 1 tsp. ground nutmeg 1/4 tsp. salt 2 eggs 1 cup unsweetened applesauce 1/2 cup brown sugar 1/2 cup plain Greek yogurt 2 Tbsp. coconut oil -- melted 1 tsp. vanilla extract 1 apple -- peeled and grated Apples and warming spices compliment each other perfectly while Greek yogurt helps create a ridiculously soft, fluffy, and delicious quick bread! Prep: 10 min Cook: 50 min Total: 1 hr Preheat your oven to 350F and lightly grease a 9 x 5" bread pan. In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Stir until well combined and set aside. In a separate bowl, whisk the eggs until slightly frothy. Add applesauce, brown sugar, Greek yogurt, coconut oil, and vanilla extract. Stir until well combined. Gradually add dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Batter will be thick and lumpy - this is fine. Gently fold in grated apple. Pour batter into prepared loaf pan and bake for 50 to 55 minutes, or until top is set and a toothpick inserted into the centre comes out clean. Remove from oven and allow bread to cool in the pan for 20 minutes before removing and setting on a wire rack to cool completely. S(Internet address): "https://www.yummly.com/recipe/Spiced-Greek-Yogurt-Applesauce-Bread-2313292" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 3g Fat (21.7% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 185mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0413 --------------- MESSAGE bread-bakers.v119.n017.7 --------------- Date: Sat, 13 Apr 2019 17:41:37 -0700 From: Reggie Dwork Subject: Homemade Japanese Pancakes We made these and they are quite good. Too sweet for us, so we will try 1 T sugar next time. I had to turn the temperature down and let them cook longer than suggested to prevent burning. Don't overfill the ring as they have to cook on the first side until batter on top is set or you won't be able to flip them without batter escaping from the ring. * Exported from MasterCook * Pancakes, Homemade Japanese Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1 large egg 5 tablespoons buttermilk 1/2 teaspoon vanilla extract Pinch salt 2 tablespoons sugar Butter -- for frying 6 strips bacon Pancake syrup -- to serve These might just be the fluffiest pancakes of all time. In a bowl, whisk together the flour, baking powder and baking soda. In a separate bowl, whisk together the egg, buttermilk, vanilla, salt and sugar. Add dry ingredients to the wet ingredients and stir to combine. Heat a griddle, swirling around some unsalted butter. Line muffin rings with butter, place on griddle and fill halfway with batter. Cook for 2 to 3 minutes or until large bubbles start to form. Flip and cook for another 2 minutes until the bottom is golden. While the pancakes are cooking, place the bacon on a tray and grill until crispy. Stack the cooked pancakes, then layer the bacon on top, and finally drizzle with syrup. S(Internet address): "https://www.tastemade.com/videos/homemade-japanese-pancakes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 6g Fat (34.8% calories from fat); 7g Protein; 20g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 290mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0413 --------------- MESSAGE bread-bakers.v119.n017.8 --------------- Date: Sun, 14 Apr 2019 18:50:18 -0700 From: Reggie Dwork Subject: Soft Sandwich Buns with Idaho� Potatoes * Exported from MasterCook * Soft Sandwich Buns with Idaho(r) Potatoes Recipe By : Jenni Field Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Idaho(r) potatoes -- peeled and cut into 1" chunks Cold water -- to cover 2 teaspoons kosher salt 2 ounces unsalted butter -- (1/2 stick) 6 ounces whole milk 3 tablespoons granulated sugar 1 large egg 1 large egg yolk 1 1/2 teaspoons kosher salt 1 pound bread flour -- such as King Arthur 1 tablespoon active dry yeast 1/4 cup whole milk -- for brushing before baking These Soft Idaho Potato Sandwich Buns are flavorful, soft, and squishy, and they stay that way for days. Just because they're soft doesn't mean they won't hold up to a lot of fillings, so don't hesitate to use them as buns for heartier foods like burgers. You can also choose to make them a bit smaller and serve them as dinner rolls. prep: 30 MINUTES total: 30 MINUTES Place the potatoes in a medium saucepan, and cover with water by about 1". Add 2 teaspoons kosher salt to the water. Bring potatoes to a boil and then simmer for 10 to 12 minutes or until they offer no resistance when pierced with a knife. Drain the water out of the pan. Put the lid on the pan and put the pan back on the burner (now turned off) for about 5 minutes. This will help the potatoes to dry. When ready, they will look a little "floury" on the outsides. If you have a stove whose burners do not retain heat (such as a gas stove), put over a very low flame to dry. Weigh out 8 oz of the potatoes (about 1 cup, lightly packed), and put them in the bowl of your stand mixer. Fit the mixer with the paddle attachment and mix until smooth. Cut the butter into 4-5 pieces and add to the mixer. Mix until the butter has melted. Mix in milk, sugar, egg, egg yolks, and salt until you have what looks like potato soup. Add the flour to the bowl, and top with the salt. Switch to the dough hook, and mix on low speed until the dough comes together, about 2 to 3 minutes. Increase the speed to medium and knead until the dough is smooth, shiny, and supple, about 7 to 8 minutes. Once the dough is shiny and stretchy, gather it into a ball. The dough will be fairly soft, so do the best you can. Place the dough into a large, buttered or pan-sprayed bowl, spray the top with pan spray, and cover with a lint free kitchen towel or with plastic wrap. Let rise in a warm place until doubled in volume, about 2 hours. Spray a half sheet pan with pan spray and have it nearby. Turn out dough onto a clean, smooth surface. Gently press out the gases from the dough. Using your bench knife and scale, divide your dough into 12 3 ounce portions.* Place these on your baking pan, cover with plastic wrap, and refrigerate for an hour.** Meanwhile, prepare your work surface by dusting lightly with flour. Have a cup or so of extra flour handy as well. Line 2 baking sheets with parchment paper, place racks in the top and bottom thirds of your oven, and heat the oven to 375F. Working with one piece of dough at a time, flatten dough out into a disc. Gather up all the edges of the disc and bring them to the center. Turn the dough so the smooth side is up, and add a sprinkle of flour to make it easier to work with. Use your cupped hands to roll the ball on the counter, pulling the skin of the ball taut. Place on one of the prepared pans. Continue working in this way, adding a bit of flour as needed and placing 6 rolls on each of the pans. Spray the tops lightly with pan spray, cover with plastic wrap, and let rise in a warm place until puffy, about 45 minutes. When rolls are nice and puffy, gently brush them with milk. Put in the oven, and bake for 8 minutes. Rotate the pans and switch rack positions. Continue baking for an additional 8 to 9 minutes, or until the rolls are a lovely medium golden brown. Allow to cool on the pans for 10 minutes and then transfer to cooling racks to cool completely. Buns will be extremely light and puffy once baked. As they cool, they will sink just a bit, and their tops may wrinkle a little. This is normal, and your rolls will end up tender yet chewy with a nice, even crumb. Store at room temperature, well covered, for 3-4 days. For longer storage, place in freezer bags, pressing out as much air as possible, and freeze for up to a month. NOTES: *For Dinner Rolls, divide dough into 18 2 ounce portions and bake 9 per tray. You can also place them fairly close together in a parchment-lined 10" cake pan to bake. **The dough is very soft at room temperature. Chilling it makes it easier to work with. If you are concerned about the dough warming up as you shape each roll, only take 4-6 portions out of the fridge at a time. S(Internet address): "https://pastrychefonline.com/soft-sandwich-buns-idaho-potatoes/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 6g Fat (24.2% calories from fat); 7g Protein; 36g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 567mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0414 --------------- MESSAGE bread-bakers.v119.n017.9 --------------- Date: Wed, 24 Apr 2019 23:13:00 -0700 From: Reggie Dwork Subject: Never-fail Biscuits * Exported from MasterCook * Biscuits, Never-fail Recipe By : KingArthurFlour.com Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 170 g Unbleached Self-Rising Flour -- (1 1/2C or 6 oz) 170 g heavy cream -- or whipping, Note*, (3/4 c or 6 oz) 1/8 teaspoon salt -- optional; for a saltier biscuit, (to 1/4 tsp) The. Easiest. Biscuits. Ever. Simply mix equal parts (by weight) self-rising flour and heavy cream; scoop biscuits onto a baking sheet, and bake until golden and tender-yet-slightly-crisp. Oh, oh, OH so good! Ultra-tender, super-rich, they're the fastest/easiest biscuits you'll ever bake. And there are lots of ways to take them from simple to sublime - find our favorite variations, from sweet shortcakes to herb biscuits, in "tips," below. Note* If the dough doesn't come together readily, dribble in an additional 1 to 2 tablespoons cream, to make it totally cohesive. PREP: 5 mins. to 10 mins. BAKE: 10 mins. TOTAL: 15 mins. to 20 mins. Preheat the oven to 450F, with a rack in the top third. Mix the flour and cream until smooth and cohesive. Scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. Leave a couple of inches between them. Not into scooping? Pat the dough 3/4" thick and cut biscuits with a cutter instead, if desired. Brush the tops of the biscuits with cream, milk, or water; this will help them rise. Bake the biscuits for 10 minutes, or until they're light golden brown on top. Break one open - it should be baked all the way through. Remove the biscuits from the oven, and serve warm, or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer storage. TIPS: These biscuits are a blank palette, just waiting for you to stir your favorite additions into the dough. To make Self-Rising Cream Shortcakes: Add 2 tablespoons sugar and 1 tablespoon vanilla. To make Never-Fail Biscuits with Herbs: Add 3 tablespoons fresh herbs. To make Easy Bacon-Cheddar-Chive Biscuits: Add 1/2 cup chopped cooked bacon, 3/4 cup chopped sharp cheese, and 3 teaspoons snipped chives. To make Easy Pumpkin Pie Spice Biscuits: Add 2 tablespoons sugar and 1 1/2 teaspoons pumpkin pie spice. To make Easy Sausage and Apple Breakfast Biscuits: Add 3/4 cup each cooked, crumbled sausage and peeled, cored, diced apple; plus 1 teaspoon cinnamon. For larger biscuits, simply scoop the dough into 1 1/2-ounce balls, to make 8 biscuits; or 2-ounce balls, to make 6. Bake the larger biscuits a minute or so longer, or until they're baked all the way through. This recipe is ridiculously easy to scale up (or down). Simply use equal amounts of flour and heavy cream, by weight; each biscuit uses about 1 ounce of dough. So if you use, say, 4 ounces of flour and 4 ounces of cream, you'll make 8 biscuits. Or 12 ounces (3 cups) of flour, 12 ounces (1 1/2 cups) of cream - 24 biscuits. Feel free to stir the additions of your choice into the dough. Berries, cheese cubes, crumbled bacon or diced ham, chopped scallions, chocolate chips, dried fruit... use your imagination! To make now, serve later, place shaped/unbaked biscuits close together on a small baking sheet; place the sheet in the freezer, and freeze until solid. Transfer the biscuits to an airtight container (plastic bag, etc.) When you're ready to serve, there's no need to thaw the biscuits; remove them from the freezer and bake as directed above, adding a few minutes to the baking time. Review: These are the best biscuits I've made! Review: I followed the directions and suggestions, stumbling along the way and while distracted on the telephone. I even had a bit too much flour after mixing. I just scooped the extra flour out and gently formed light balls by hand. They came out amazing. Review: Love this recipe. I haven't tried it with just heavy cream yet... but, I always make a double batch with 12oz flour, 1/2tsp salt, 6oz half n half, & 6oz whole milk. Super easy, especially since I then dump it in a 9x9 pan (I score 6-9 biscuits into it), & it bakes up perfectly. Review: These are scrumptious! I will never use another recipe. I believe they truly are never fail! Question: Excellent but if you only have regular KA flour, how much baking soda would you have to add? Response: If you don't have any of our Self-Rising Flour on hand, that's OK! You can easily make a flour blend right at home that'll mimic its self-rising properties. To do this, combine 2 1/4 teaspoons of baking powder and a scant 1/2 teaspoon of salt with 1 1/2 cups (180g) of all-purpose flour for this recipe. Keep in mind that all-purpose flour has a higher protein content than Self-Rising Flour, so your baked goods may be slightly less tender than they otherwise would be. Feel encouraged to pick up a bag of our Self-Rising Flour when possible in the future, as it still represents the very best choice of flour in this recipe. Review: I have made lots of biscuits over the years, using the usual recipe with shortening or butter. I made these the other day and they were as good as any biscuit I ever made. I keep a biscuit mix made up of AP flour, salt, baking powder, and baking soda then I cut in fat and mix with milk. But for these I used my mix and just mixed in the heavy cream and wow. I knew I did good when I heard my wife yell out " these are so light"! Review: This is the 3rd time I've made these recently. They come together with so little effort and so far no problems! I used whole milk this time and didnt have any issues! Review: I had to try this recipe!!! I was extremely skeptical!!! OMG! Not only does it work, they are great!! Great in a pinch! Thank you KAF!!!! Review: Dear King Arthur Flour, You all knocked it out of the park with this biscuit recipe. Mine came out delicious. I put a little sweet cream button on the top. The tops, sides & bottoms came out flaky and browned beautifully; while the inside was moist and soft. I shaped mine a little bigger for breakfast sandwiches and had to bake them a little longer; but they were still perfect. I posted a "Tried it" on Pinterest. I have already recommended it to my sister and girl friend. Your Self-Rising Flour worked like a champ! Thank you so much. Review: One more update for this wonderful recipe. Using the tip from the bakers, I used this recipe to make the cream shortcakes. I added chopped, dried cranberries to the flour, and wanted to put orange zest in as well, but was out of oranges and orange oil. Then I remembered the Fiori di Sicilia. It is a flavor combination of citrus and vanilla. So I skipped the vanilla in the recipe, and just doubled the amount of Fiori di Sicilia. The smell and taste was heavenly! Review: Made these biscuits for the first time yesterday in preparation for our son's visit. I added Cabot's Seriously Sharp Cheddar (shredded), and fresh chives from the garden. I patted out the dough and used a biscuit cutter. I brushed the tops with cream and put a couple in the oven to test drive. They came out exactly perfect, a little crispy on the outside, soft and fluffy on the inside and oh so yummy. Of course I gilded the lily and added some butter to the biscuit when I cut it open. I froze all the rest of the biscuits on a baking sheet, and then once they were hard, I put them down in a Food Saver bag and sealed them for longer storage. I will be making these again. S(Internet address): "https://www.kingarthurflour.com/recipes/never-fail-biscuits-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 5g Fat (49.0% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 207mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat. NOTES : 2019 - 0424 --------------- END bread-bakers.v119.n017 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved