Date: Sun, 05 May 2019 05:17:45 +0000 --------------- BEGIN bread-bakers.v119.n018 --------------- 01. German Spent Grain Bread Biertreberbrot (Reggie Dwork) 02. Homemade Oyster Crackers (Reggie Dwork) 03. No-knead Cheese Burger Buns (Reggie Dwork) 04. Double Vanilla Sage Biscuits (Reggie Dwork) 05. Lebanese Pita Bread (Reggie Dwork) 06. Mission Fig Bread (Reggie Dwork) 07. Brown Butter Maple Cornbread (Reggie Dwork) 08. Buttery Crescent Rolls (Reggie Dwork) 09. Copycat Steakhouse Honey Wheat Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n018.1 --------------- Date: Sun, 28 Apr 2019 21:19:42 -0700 From: Reggie Dwork Subject: German Spent Grain Bread Biertreberbrot * Exported from MasterCook * Bread, German Spent Grain Biertreberbrot Recipe By :Jennifer McGavin Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 160 grams bread flour -- or all-purpose flour, (1 1/2C) 65 grams whole-wheat flour -- (1/2C) 1 teaspoon salt 1 teaspoon instant yeast 300 grams spent grain -- (1 1/2C) 2 tablespoons honey -- or agave or brown sugar 2 tablespoons butter 1 small egg 100 milliliters milk -- (1/C) This German recipe for spent grain bread is made with the brewer's spent grain, leftovers from brewing, known as der biertreber. The bread made from them is known as biertreberbrot. The spent grain is usually added into a regular dough, along with optional nuts or raisins, which produces a bread with increased protein, fiber, and taste. If you have friends or family who like to brew their own beer, let them save the spent grain for you to try your hand at this bread recipe. Prep: 25 mins Cook: 40 mins 2 rises, about one hour each: 2 hrs Total: 65 mins In the bowl of a sturdy stand mixer, add flours, salt, yeast, spent grain, honey, butter, egg, and milk. Mix on low speed until dough comes together and forms a smooth ball, then knead about 5 minutes. You can mix this by hand, but it will take a bit longer. Turn out onto a lightly floured board and knead until smooth and elastic, then shape into a ball, place into a lightly oiled bowl, turn once to coat, cover and let rise until double, about 1 hour. Divide dough in half for two small loaves (about 12 ozs each) or leave as is for one larger loaf (about 1 1/2 lbs). Shape into a batard on a parchment-lined baking sheet or place in a loaf pan that has been coated with cooking spray. Cover lightly with greased plastic wrap or a slightly damp, clean kitchen towel. Let rise until doubled, about 1 hour. After about 30 minutes, heat your oven to either 350F (180C) for a loaf in a pan or 450F (230C) for a hand-shaped batard. If you have a bread stone, place it in the oven now. Baking a Batard: A batard will be baked with steam in the first 15 minutes, then the oven temperature should be turned down. Shortly before baking, slash the loaves in your favorite pattern. If using a bread stone, dust it with cornmeal and carefully transfer the risen batard(s) to the stone using a peel, if you have one. Otherwise, bake it on a parchment-lined cookie sheet. Using steam as described for 10 to 15 minutes, lower the temperature to about 400 F and bake until the interior of the bread registers at 200F or higher. Cool at least 30 minutes on a wire rack before slicing. Baking a Loaf Pan: Slash the top of the loaf and bake for 40 minutes or until the inner temperature is at least 200F (95C). Let bread cool on a rack to ensure air flows all the way around and dries out the bread. Cool at least 30 minutes before slicing. S(Internet address): "https://www.thespruceeats.com/spent-grain-bread-recipe-1447221" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 6g Fat (24.6% calories from fat); 7g Protein; 34g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 416mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0104 --------------- MESSAGE bread-bakers.v119.n018.2 --------------- Date: Wed, 01 May 2019 17:36:03 -0700 From: Reggie Dwork Subject: Homemade Oyster Crackers * Exported from MasterCook * Crackers, Homemade Oyster Recipe By :Ursula Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- (150 g), + 2 tablespoons all-purpose flour 1/2 teaspoon fine salt 1/2 teaspoon sugar 1 teaspoon baking powder 2 tablespoons unsalted butter -- cold and cubed (28 g) 1/4 cup cold water -- + 1 tablespoon cold water -- (75 ml) These tiny homemade oyster crackers are simply adorable and super tasty. I got to know this kind of crackers when living in Boston because, you know: No clam chowder is served without oyster crackers! Btw, if you are wondering why they are called oyster crackers, the most common answer is probably that they were originally served in oyster stews and clam chowder, or because they are vaguely oyster-shaped. Oyster crackers do not contain any oyster-products - they are vegetarian. By the way, no worries about finding a cookie cutter to cut out those oyster crackers to look authentic. I didn't have one on hand and simply used random things that I found in my kitchen, like bottle tops and caps. Curious what I used to get these tiny crackers with the star-imprint? You'll never guess, haha: A screw cap from a mayonnaise tube :-) A cap from a tube of tomato paste or mustard tube or a frosting tip will likely work as fine (0.6" or 1.7 cm in diameter). Yield: 1 baking sheet (roughly 2C) Add flour, salt, sugar, and baking powder into a big bowl and whisk to combine. Work butter cubes into the dry ingredients using a pastry cutter, a knife, or simply your fingertips until it resembles coarse meal. Add water and stir with a spoon until all ingredients come together into a ball. Knead it for a few seconds. Add very little additional flour or water if needed (the ratio always works for me). Set the dough aside, covered, to rest for 10 minutes. Roll dough out on a well-floured surface until roughly 8-by-13" (35x20 cm) to a thickness of 1/8" (3 mm). Make sure to flour the bottom side of the dough and the cookie cutter well before you start to cut them out, otherwise they can stick to the surface or the cutter. Cut dough into small circles (or squares, which is faster and easier) that are about 1/2 to 3/4" wide. Transfer them to a parchment paper-lined baking sheet as soon as you've cut a couple of them with some space in between. If cutting out circles, do not cut all of them before transferring to a sheet since they'll stick to the surface by time. Gather dough scraps, and roll them out again. Make sure that all the crackers have a similar thickness, otherwise they'll brown unevenly. Preheat oven to 350F (175 C) - if using fan, reduce temperature slightly. Bake for about 12 to 15 minutes in the center position until crackers are showing color around the bottom edges. Remove from the oven and allow cooling completely. Check the bottom side of the crackers as soon as you remove them from the oven. If they are rather browned already, remove them from the sheet (it's easiest to simply lift the parchment paper). Once cooled completely, the oyster crackers can be stored in a sealed container at room temperature for two weeks. I even ate some leftover crackers one month later since I forgot about them and they still tasted fine, a tad less crunchy maybe but still good to snack and perfect for soups. Source: "adapted from Serious Eats" S(Internet address): "http://www.lilvienna.com/homemade-oyster-crackers/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 726 Calories; 24g Fat (30.4% calories from fat); 15g Protein; 110g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 1562mg Sodium. Exchanges: 7 Grain(Starch); 4 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0413 --------------- MESSAGE bread-bakers.v119.n018.3 --------------- Date: Wed, 01 May 2019 17:38:29 -0700 From: Reggie Dwork Subject: No-knead Cheese Burger Buns * Exported from MasterCook * Buns, No-knead Cheese Burger Recipe By :King Arthur Flour Co. Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 326 g Unbleached All-Purpose Flour -- (2 3/4C or 11 1/2 ozs) 56 grams Parmesan cheese -- finely grated, or sharp cheddar (2 ozs or 1/2C) or 1 1/4 ozs Vermont cheese powder 3/4 teaspoon salt -- Note* 1 teaspoon onion powder -- optional but tasty 1 tablespoon sugar 2 1/2 teaspoons instant yeast 57 g softened butter -- (4 Tbsp or 2 ozs) 1 large egg 152 g lukewarm water -- (to 170g or 2/3C to 3/4C or 5 3/8 to 6 ozs) Note** TOPPING 28 g melted butter -- (2 Tbsp or 1 oz) Everyone loves the ease of no-knead yeast breads. This version calls for you to beat all the ingredients in a mixing bowl for just 2 minutes. From there, it's an easy path to these big, soft, cheese-scented buns, perfect for hamburgers. Notes: *Use 1 teaspoon salt if you use freshly grated cheese **Use the greater amount of liquid in winter or in drier climates; the lesser amount in summer, or in a humid environment. TIP: To make a poppy or sesame seed star pattern on your buns: Brush each bun with a mixture of 1 egg white beaten with 1 tablespoon water. Gently place a star stencil on top of a bun and sprinkle on a light layer of seeds. Remove the stencil to reveal the pattern. Repeat with the remaining buns. PREP: 10 mins. to 15 mins. BAKE: 19 mins. to 21 mins. TOTAL: 2:29. to 3:36 Serving Size: 1 bun (114g) Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine. Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy. Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces. Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet. Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2" to 4" wide. Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350F. Brush each bun with some of the melted butter. Bake the buns for 16 to 19 minutes, until they're a light, golden brown, and their interior temperature is at least 190F, measured with an instant-read thermometer. Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature. Cal 360, Fat 15g, Carb 46g, Sodium 570mg, Fiber 2g, Pro 10g Review: Incredibly easy and delicious. I halved the recipe and did not use any cheese - just wanted plain buns but it still turned out beautifully. Because I omitted cheese, I did use a little more salt. Also, since I used only 1/2 of a large egg, I had some egg left over and I brushed the tops of the buns with that, just before putting in the oven. They came out with a nice shine. Review: I've made this recipe 5-6 times now, and it's fantastic. Easy, delicious, and very adaptable. I've varied the cheese, using cheddar, Parmesan, and gruyere. I've made anywhere from 6 to 12 buns per batch, depending on the size needed. I have some baking as I type this for a July 4th cookout, and I know they will be perfect. Review: I have made this recipe twice. Once has hamburger buns and once in a smaller version to use as dinner rolls. Very yummy and oh so easy. Review: Delicious. Just a hint of the cheese and onion taste. I used cheddar cheese, possibly the difference. Got 8 buns, each 4 inches. So soft. Really easy to make. Ready in time for lunch. Review: As always wonderful ...But the calorie count TOO high --The Salt count WAY TOO high ... Saturated Fat TOO high for us... Would be nice if you could somehow come with a recipe lower in all of the above for those of us that can no longer afford to eat all the great tasting - but NOT good for one's health.. Review: This recipe was excellent. I made it exactly as written, using freshly grated Parmesan cheese. I used my KA hamburger pan, and the recipe made six big buns. So good, I would not change a thing. I have been having so much more success since I started weighing my ingredients. Question & Response: Subbed one cup white whole wheat flour for the AP flour. I also used olive oil in place of butter. I used the greater amount of water and only reserved 1/4 cup of flour. I did use a stand mixer and kneaded it for 7 minutes. I found that I didn't need that leftover 1/4 cup it would have been way to dry. I made 8 buns, I wouldn't have wanted them any bigger. I did a single rise, because I'm impatient and I just haven't noticed that much improvement with the bread to do two rises. They taste amazing, rose super high, and couldn't tell it was almost half whole wheat. But if you divide it into 8 buns that is basically 1/2 tbs of butter or oil per bun - kind of high calorie - great for special occasions but not sure if I would do it on a regular basis . Is there any suggestions on how to decrease the fat a bit? Congrats on your whole wheat success, Marie! Rolls can be made with just flour, water, salt and yeast, but enriching ingredients like egg, sugar, butter/oil, etc. are what make rolls like these so tender. Feel free to experiment with reducing the amount of butter/oil in the recipe - it will be fine structurally, just know that you're sacrificing a bit of that tenderness when you do. Review: These are amazing. Super easy and very tasty. I used 3oz of dough per bun so I got 8 rolls out of it. I followed another reviewers suggestion and used a rolling pin over all of them once they were on the baking pan. They turned out great. Now our only problem is not eating them all right away. Review: I made this recipe following the directions exactly except I divided the dough into 8 rather than 6 pieces. All the reviews are correct, five stars. They came out exactly as described. I like the onion flavor, but next time I'll leave it out because it is rather strong. I used Parmesan cheese because that's what I had on hand. I made this in my food processor using the dough hook mixing the dry ingredients till blended then adding the wet and processed till it formed a ball, about 45 seconds or so. It was a very nice dough, not to sticky and easy to handle. The rest was by the book. Baking time was longer than directed, about 10 minutes to reach an internal temperature of 200*, but other than that they were perfect. I did brush them with a little egg white to encourage browning. Review: I commented in May 2013 about this recipe and would like to update. I have used this recipe numerous times, to make dinner rolls by dividing the dough into 16 pieces. Use two 8" pans, place 8 balls in each pan. Have one pan for dinner and freeze the other! Sometimes I add 1 teaspoon Fines Herbes, depending on what we are having for dinner. Leave out the cheese or make them with it, doesn't seem to affect the consistency. Very versatile and easy recipe! I have yet to mess it up. S(Internet address): "https://www.kingarthurflour.com/recipes/no-knead-cheese-burger-buns-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 368 Calories; 16g Fat (38.7% calories from fat); 11g Protein; 45g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 572mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0408 --------------- MESSAGE bread-bakers.v119.n018.4 --------------- Date: Wed, 01 May 2019 17:45:33 -0700 From: Reggie Dwork Subject: Double Vanilla Sage Biscuits * Exported from MasterCook * Biscuits, Double Vanilla Sage Recipe By :Phillip Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Cast-Iron Skillet Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Mix: 2 cups all-purpose flour 3 tablespoons sage -- freshly chopped 2 tablespoons cornstarch 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon black pepper -- freshly ground Wet Mix: 1 stick butter -- frozen 1 cup buttermilk -- very cold 1 1/2 teaspoons vanilla bean paste Topping: 3 tablespoons brown sugar 1 tablespoon vanilla powder Pan: 1 tablespoon butter Great quality ingredients make for great quality food. The hints of rich sage combined with the vanilla in the biscuit base, the tiny hint of sweetness in the brown sugar & vanilla powder topping. It just make for the best biscuit you'll ever have! Prep: 15 mins Cook: 15 mins Total: 30 mins Pre-heat oven to 500F. Whisk all dry ingredients together in bowl. Place bowl in freezer for 10 minutes. Place tablespoon of butter in skillet. When flour mixture is very cold, remove and grate frozen butter into bowl quickly. Stir gently to combine. Add in buttermilk and vanilla bean paste and stir gently until justo combined. Place skillet into oven with the tablespoon of butter in it to warm. Turn onto lightly floured board or counter-top. Press into a rough rectangle or large circle. Be light with the dough. When pressed to about 1" tall, use biscuit cutter (3" is my choice) to cut out biscuits. Carefully place biscuits into hot skillet. Bake until golden, about 12 minutes. Remove and cool to enjoy. Notes: Makes 6 large 3" biscuits. S(Internet address): "http://www.southernfatty.com/double-vanilla-sage-biscuits/" Yield: "6 3" biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 353 Calories; 18g Fat (46.0% calories from fat); 6g Protein; 42g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 942mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0727 --------------- MESSAGE bread-bakers.v119.n018.5 --------------- Date: Wed, 01 May 2019 17:59:20 -0700 From: Reggie Dwork Subject: Lebanese Pita Bread * Exported from MasterCook * Bread, Lebanese Pita Recipe By :Malek Abijaoude Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- plus more for dusting 2 1/4 tsp active dry yeast -- (1/4 oz or 7g) package 1 1/4 teaspoons kosher salt 1 teaspoon granulated sugar 1 1/2 cups lukewarm water Olive oil -- for drizzling Prep: 30 min Inactive: 1:30 Cook: 5 min Total: 2:05 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. Preheat the oven to 500F and lay a baking tray in the oven to heat. Once the dough has doubled in size, cut the dough into 10 to 12 pieces. Roll each piece into a ball and then flatten each using a rolling pin. Use flour on the work surface so that it doesn't stick. Place 3 to 4 flattened pita on the hot tray and close the oven door immediately. Bake until puffed up, about 5 minutes. Remove from the oven and serve immediately. Source: "courtesy of Malek of Phoenicia Bakery, Austin, TX" S(Internet address): "https://www.cookingchanneltv.com/recipes/lebanese-pita-1961659" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; trace Fat (2.7% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 198mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : 2019 - 0402 --------------- MESSAGE bread-bakers.v119.n018.6 --------------- Date: Wed, 01 May 2019 18:13:15 -0700 From: Reggie Dwork Subject: Mission Fig Bread * Exported from MasterCook * Bread, Mission Fig Recipe By :King Arthur Flour Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PREFERMENT: 132 g Unbleached All-Purpose Flour -- (1C + 1T or 4 3/4 oz) 43 g White Whole Wheat Flour -- or Premium Whole Wheat Flour,(6T, or 1 1/2 oz) 111 g lukewarm water -- (1/2C or 4 oz) 17 g ripe sourdough starter -- (1T or 1/2 oz) SOAKER: 83 g water -- (6T or 3 oz) 83 g cracked wheat -- or vital wheat gluten, (1/2C or 3 oz) DOUGH: 207 g White Whole Wheat Flour -- or Premium Whole Wheat Flour, (1 3/4C or 7 7/8 oz) 119 g Unbleached All-Purpose Flour -- (1C or 4 1/4 oz) 1 teaspoon instant yeast 223 g room-temperature water -- (about 70F) (1 scant cup or 7 7/8 oz) all of the preferment -- (above) 12 g salt -- (a scant 2 1/2t or 3/8 oz) all of the soaker -- (above) 150 g dried Mission figs -- stemmed and chopped slightly larger than marble size, (1C or 5 1/4 oz), or dried 1 1/2 teaspoons anise seed -- toasted in a skillet until lightly browned This dense and chewy bread, with its crunchy crust, is packed with flavor. Read all the way through the directions before starting; it's an overnight bread, so you'll need to plan ahead. Also, this recipe comes from baker Martin Philip and our King Arthur Flour Bakery. Since our bakers put together their formulas using gram measurements, rather than ounces or volume, you'll be most successful if you make this bread with the aid of a gram scale. PREP: 20 mins. BAKE: 32 mins. to 37 mins. TOTAL: 17:03 YIELD: 2 loaves To make the preferment: Mix the flour, water, and sourdough starter until thoroughly combined. Cover and let rest at room temperature for 12 to 16 hours; the dough will be nice and bubbly. To make the soaker: Toast the cracked wheat in a skillet set over low heat until the grains are lightly browned, and smell toasty. Combine the wheat and water, and let rest overnight. To make the dough: In a large bowl, combine the flours and yeast, then stir in the water, mixing until no dry bits remain. If you're using a stand mixer, this may take up to 3 to 4 minutes at low speed. Let the dough rest in the bowl, covered, for 20 minutes. Add the preferment, soaker, and salt, mixing until fully incorporated. Mix for 6 to 7 minutes at medium-low speed; the dough should be smooth (aside from the cracked wheat) and elastic. Add the fig and anise seed, mixing on low speed until evenly distributed. The dough may be quite stiff; that's OK. Check the dough temperature; it should be between 75F and 80F. This is the optimum temperature for rising dough, so try to find a spot that's around that temperature. Cover the bowl, and let the dough rise for 15 minutes. Give the dough its first fold by reaching into the bowl and pulling a corner of dough up, folding it back toward the middle, and pushing it down. Repeat, working your way around the dough ball, for a total of 4 to 6 times. This will both de-gas the dough, helping the yeast to work; and strengthen the dough's structure. Repeat folding the dough after another 15 minutes (at the 30-minute mark since it started rising), and once more at the 45-minute mark. Let the dough rise for 90 to 120 minutes, or until it's noticeably puffy, though perhaps not doubled in bulk. Gently deflate the dough, and divide it into two pieces about 560g each. Gently pre-shape the pieces by gathering the corners of the dough and folding them to the center to form a loose ball. Place the balls, seam-side down, on a very lightly floured surface, cover, and let rest for 10 to 15 minutes. Working with one piece of dough at a time, shape as a batard with tapered points. Tuck one end underneath to create a teardrop shape. Place seam-side up on a flour-dusted couche or smooth cotton towel. Repeat with the second piece of dough. Need help shaping? See our tips for shaping a batard video. Gently cover the loaves, and let them rise for about 60 minutes, until they're puffy. While the loaves are rising, preheat your oven to 450F, with a baking stone on the middle rack. Place a cast iron pan on the oven's lowest rack; you'll use it to create steam. To bake on a stone: Roll the proofed loaves, seam-side down, onto a peel dusted with semolina or whole wheat flour. If you aren't using a stone, roll them onto a parchment-lined baking sheet, seam-side down. Score the dough with a baker's lame or very sharp knife, cutting an arc from the midpoint of the tip to the midpoint of the base. Add 1 cup boiling water to the cast iron pan. Quickly use the peel to load the loaves onto the stone (or place the pan in the oven), and close the door. Bake the loaves for 32 to 37 minutes, or until they're a rich mahogany color. The top crust will feel firm, and the bottom crust will be robust, but not burned. If you have a digital thermometer, the loaf's center temperature should be about 200F. Remove the loaves from the oven, and transfer them to a rack to cool. Review: Excellent recipe. The dough is easy to work with and my results, like the other reviewers, were just as pictured. My only suggestion to KA, for those of us who use metric weights, is to PLEASE also convert the salt and anise into grams (rather than volumes). I buy my spices in bulk from organic vendors, and the anise seeds I use are smaller than the commercial bottled ones available in the grocery - I believe that I likely used more anise than the recipe intended (flavor was still great, but I will cut back a bit next time). Review: I followed the instructions closely and it came out just as photographed. It is a delicious loaf and stayed fresh for quite a few days. I will definitely make this again. I added 2 tablespoons of vital wheat gluten as we live at over 6,000 ft. and it had good oven spring. Review: This bread is so flavorful. I love figs and I like anise in small doses. This bread was the perfect combination of the two flavors. They complimented each other beautifully. The bread is very easy to make. You just need to plan ahead. I used dried Mission Figs that I purchased on the internet. I soaked my dried figs in water for an hour before using them in the bread to prevent them from sucking all of the moisture out of the dough. It worked perfectly. Review: This is a bit more involved than the average artisan loaf, but it's worth the extra effort. Gorgeous crust and chewy interior. I happen to love figs, and found them irresistible in combination with the anise. Fabulous with soft cheeses. S(Internet address): "https://www.kingarthurflour.com/recipes/mission-fig-bread-recipe" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 1g Fat (5.5% calories from fat); 7g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Fat. NOTES : 2018 - 1218 --------------- MESSAGE bread-bakers.v119.n018.7 --------------- Date: Thu, 02 May 2019 17:58:49 -0700 From: Reggie Dwork Subject: Brown Butter Maple Cornbread * Exported from MasterCook * Cornbread, Brown Butter Maple Recipe By :David Nayfeld Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 tbsp unsalted butter 1/2 cup maple syrup 2 1/2 cups buttermilk 4 eggs 1 1/2 cups cornmeal 1 cup all-purpose flour 3 tsp baking powder 2 tsp salt 1 tsp baking soda Make this for a crowd or eat it mid-Netflix binge in your coziest pair of pajama pants - we won't judge. TOTAL: 50 mins Preheat oven to 375F. Cut butter into cubes, then brown the butter in a cast-iron skillet over medium heat. Swirl butter all over the sides and corners of pan. Pour butter into a large bowl. Place the skillet in the oven to heat before baking. Whisk syrup into the brown butter. Whisk buttermilk into the mixture (which should be cool to the touch at this point). Whisk in eggs until smooth. In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Whisk into wet ingredients until just incorporated. Remove skillet from oven. Pour batter into skillet and bake until a toothpick comes out clean, 25 to 30 minutes. S(Internet address): "https://www.sunset.com/recipe/brown-butter-maple-cornbread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 13g Fat (42.7% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 662mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0502 --------------- MESSAGE bread-bakers.v119.n018.8 --------------- Date: Sat, 04 May 2019 17:31:04 -0700 From: Reggie Dwork Subject: Buttery Crescent Rolls * Exported from MasterCook * Rolls, Buttery Crescent Recipe By :Kelly Kirby Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1 teaspoon sugar -- plus 1/3 cup sugar 1/2 cup warm water -- (110 to 115F) 1/2 cup butter -- softened 1/2 cup warm 2% milk -- (110 to 115F) 1 large egg 3/4 teaspoon salt 4 cups all-purpose flour I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. Prep: 35 min. + rising Bake: 10 min. In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn 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 and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12" circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2" apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350F. Bake 10 to 12 minutes or until golden brown. Remove from pans to wire racks. Cal 128, Fat 4g, Carb 19g, Sod 107mg, Fiber 1g, Pro 3g Review: Made these as I was too lazy to drive the 20 minutes to the store for the canned version and wanted to try a recipe that called for crescent rolls. They were delicious! I made the dough in a bread machine and quickly rolled it out and made one batch as crescent rolls, the other batch is for dinner where I made a taco wreath. Yummy. Highly recommend. Review: These were so easy, and very delicious! Review: I was a little intimidated to try this recipe but I'm so glad I did! The dough was so easy to work with and the rolls turned out beautiful and delicious. Next time I will double the recipe and put some in the freezer- they will be much requested! Review: Best ever bun recipe! I've used it for butterhorns, cinnamon buns and tray buns. Yummy, yummy, yummy! Review: My entire family loves these. I even forgot to add the 1/3 cup of sugar one time and it was still really good! Source: "Originally published as Butterhorns in Taste of Home August/September 2010" S(Internet address): "https://www.tasteofhome.com/recipes/buttery-crescent-rolls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 4g Fat (30.7% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 112mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0504 --------------- MESSAGE bread-bakers.v119.n018.9 --------------- Date: Sat, 04 May 2019 18:44:57 -0700 From: Reggie Dwork Subject: Copycat Steakhouse Honey Wheat Bread * Exported from MasterCook * Bread, Copycat Steakhouse Honey Wheat Recipe By :Lana Stuart Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water -- (105-110F) 2 tsp. sugar 2 1/4 tsp. active dry yeast 2 cups bread flour 1 3/4 cups whole wheat flour 1 tblsp. cocoa 2 tsp. instant coffee granules 1 tsp. salt 2 tblsp. butter -- softened 1/4 cup honey 2 tblsp. molasses Yellow cornmeal -- for dusting This bread is so dark and moist and chewy and has just the faintest hint of sweet. Spread it with some whipped butter and my, oh my, I could make my whole meal from that bread and a salad. prep: 10 MINUTES cook: 35 MINUTES inactive: 2:45 total: 3:30 yield: 6 MINI LOAVES Proof the yeast: measure the warm water into a two-cup or larger measure. Add the sugar and yeast. Stir to dissolve. Within 5 minutes the yeast should have begun to bubble and grow. While the yeast proofs, mix the flours, cocoa, coffee, and salt in a large bowl. Stir together with a whisk. Using your fingers, mix the softened butter into the flour mixture. Make a well in the center of the dry mixture and add the honey, molasses, and yeast-water mixture. Stir from the middle, bringing the dry ingredients gradually into the wet. You can start out with a wooden spoon but will need to use your hands to finally bring the dough together. Turn the rough dough out onto a lightly floured surface. Knead for 10 minutes adding small amounts of flour to the kneading surface only if needed. Let the dough rest for a few minutes while you wash and dry the bowl that you used to mix it in. Spray the inside of the bowl with cooking spray. Put the dough into the bowl top side down and then turn it over so that the top is coated with a bit of the cooking spray. Cover the bowl with plastic wrap and set it in a warm place to rise. The interior of an oven with the light on is usually warm enough. Let the dough rise for 1 to 1 1/2 hours or until doubled in size. When the dough has doubled, cut it into 6 portions. Form each portion into either a 6-inch log shape or a round mini-boule. Pour a small amount of cornmeal onto your work surface. Moisten each dough portion very lightly by wetting your hands, removing most of the water and rubbing over the dough. Roll the lightly moistened loaves in cornmeal to coat. Gently pat to remove any excess cornmeal. Place the loaves on a lightly oiled baking sheet. Cover with plastic wrap and set aside to rise for another hour or until doubled in size. Preheat the oven to 350F. Uncover the dough and bake for 35 to 40 minutes. Remove from the oven and allow to cool for 10 to 15 minutes. Serve with plenty of butter. NOTES: if you want your bread to be a darker color like the bread served at the steakhouse, you can optionally add food coloring to achieve that result. You'd need to add 1 1/4 teaspoons of red, 1 teaspoon of yellow, and 1 teaspoon of blue. I'm perfectly happy with the color of the bread without the added coloring. Question: Can I knead this with my Kitchenaide mixer? Also could I use rapid raise yeast instead of the active yeast. (rapid raise is what I happen to have on hand). Response: Yes, you can knead it in the mixer and you can use rapid rise yeast. Question: Thanks for the fast response Lana. Do you have a suggestion for how long I should knead the bread using my mixer? I am making this right now and kneaded for 5 minutes; I figured doing it by machine would not need the entire 10 minutes as in the instructions. Response: That's probably about right, Becky. I think the general guideline for machine kneading is about 5 minutes once the dough begins to pull away from the sides of the bowl. Review: I just want to say that I made this recipe last night, and it came out fantastic. I chose to make 12 rolls, baked about 20 minutes. Did not have corn meal so I used a combination of semolina/flour. These are definitely a keeper. Review: have made it in my bread machine. The color came out like Outback's (I did the food coloring suggestion). I didn't have Instant Coffee, so I made a strong but not too strong cup of coffee and added it to the recipe. After it finished baking in my machine, although good flavoring, it was a little tougher towards the edges of the bread. The inner part of the bread was great. Now I'm the one with a question: how can I make it softer around towards the edges??? Review: I made this to go with a pot of veggie/beef soup and it was so delicious! The molasses, coffee, and cocoa give it such a wonderful flavor. It was best right out of the oven, but it also made for some pretty tasty toast the next morning! Review: I'm so glad I found this. I made some Cabbage and Chicken Sausage Stew for dinner tonight and it was dying for a good bread to go with it. I didn't have some of the ingredients the recipe called for i.e. instant coffee or bread flour. But I did have pasta flour, wheat flour, and white flour…lol. Had just enough of all 3 to have the flour needed to make the bread. Don't ask me why all those mixed together worked but they did. This was some of the lightest and flavorful bread I've ever made. I can't wait to make it again and follow the recipe exactly…or maybe I'll just keep the flour combo - it was really that good!!! S(Internet address): "https://www.lanascooking.com/steakhouse-honey-wheat-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 932 Calories; 34g Fat (31.2% calories from fat); 14g Protein; 155g Carbohydrate; 10g Dietary Fiber; 83mg Cholesterol; 717mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Fat; 6 Other Carbohydrates. NOTES : 2019 - 0504 --------------- END bread-bakers.v119.n018 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved