Date: Sat, 11 May 2019 07:30:17 +0000 --------------- BEGIN bread-bakers.v119.n019 --------------- 01. No-knead Sourdough Bread (Reggie Dwork) 02. Lemon Biscuits (Reggie Dwork) 03. Potato-Onion Rye Rolls (Reggie Dwork) 04. Ultra-thin Pizza Crust with Mod-inspired Toppings (Reggie Dwork) 05. Italian Plum-and-Parmesan Scones (Reggie Dwork) 06. Pain au Raisin Sweet Rolls (Reggie Dwork) 07. Mother's Day greetings (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n019.1 --------------- Date: Mon, 06 May 2019 17:20:14 -0700 From: Reggie Dwork Subject: No-knead Sourdough Bread * Exported from MasterCook * Bread, No-knead Sourdough Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 227 g sourdough starter -- (1C or 8 oz) 397 g lukewarm water -- (1 3/4C or 14 oz) 602 g Unbleached Bread Flour -- (5C or 21 1/4 oz) 18 g salt -- (1T or 5/8 oz) 2 teaspoons diastatic malt powder -- optional Add diastatic malt powder for a more golden color and stronger rise. Characterized by its crusty, chewy texture, robust sourdough flavor, and rich golden color, this sourdough loaf has become a favorite in our test kitchen. It relies entirely on its starter for leavening; but with an active, bubbly starter, a little bit of patience, and minimal effort, you'll be amazed by this stunning, delicious loaf. PREP: 20 mins. BAKE: 55 mins. to 60 mins. TOTAL: 12:35 YIELD: 1 large loaf Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the ingredients in a large mixing bowl, or a large (6-quart) food-safe plastic bucket. Mix and stir everything together to make a sticky, rough dough. If you have a stand mixer, beat at medium speed with the paddle attachment for 30 to 60 seconds. If you don't have a mixer, just stir with a big spoon or dough whisk until everything is combined. Leave the dough in the bucket or 6-quart bowl, cover it with the bucket's lid or a piece of plastic wrap, and let it rise for 1 hour. Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour. Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour. Then, place the bucket or bowl in the refrigerator, and let the dough rest for at least 8 hours (or up to 48 hours). When you're ready to make bread, turn the dough out onto a well-floured work surface, and shape it into a rough ball. Leave the dough seam-side up, cover it, and let it rest on a floured surface for 15 minutes. Next, shape the dough to fit the vessel in which you'll bake it: a 13" log for a long covered baker, such as our glazed long covered baker; or a large boule (round) for a round baker or Dutch oven, such as our bread baking crock. Place the shaped dough into the lightly-greased or semolina-dusted base of the baker and cover it with the lid. Let the loaf warm to room temperature and rise; this should take about 2 1/2 to 3 hours. It won't appear to rise upwards that much, but will relax and expand. With a rack positioned in the middle, start preheating the oven to 500F one hour before you're ready to bake. Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2" deep slashes through its top surface. If you're baking a long loaf, one arched slash down the loaf lengthwise is nice, or if baking a round, a crosshatch or crisscross pattern works well. Cover the baker with its lid and place it in the oven. Reduce the oven temperature to 450F and bake the bread for 45 minutes. Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty, and a digital thermometer inserted into the center of the loaf reads at least 210F. Remove the bread from the oven and transfer it to a rack to cool completely. Store leftover bread in a plastic bag at room temperature for several days; freeze for longer storage. Review: Great recipe, so easy to follow. I let the dough ferment in fridge for 18 hours before the final rise and it was perfect with the best oven spring I've ever gotten with a sourdough loaf. I shaped mine following a KA video for shaping dough and did the final proofing using a round banneton. Will be my go-to recipe for sourdough. Review: AWESOME ! Was my first time making sourdough bread, and my husband and friends loved it. Review: As others have noted, you really need parchment paper for this one. I used a glazed ceramic dutch oven. I also added Maldon's sea salt flakes on top. Recipe: Really great recipe. Followed exactly except no malt powder. Bread has great crumb and a nice crisp crust. S(Internet address): "https://www.kingarthurflour.com/recipes/no-knead-sourdough-bread-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 1g Fat (3.7% calories from fat); 6g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 438mg Sodium. Exchanges: 2 1/2 Grain(Starch). NOTES : 2019 - 0127 --------------- MESSAGE bread-bakers.v119.n019.2 --------------- Date: Mon, 06 May 2019 17:33:41 -0700 From: Reggie Dwork Subject: Lemon Biscuits * Exported from MasterCook * Biscuits, Lemon Recipe By :Mrs. Beeton's Book of Household Management Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 lb. flour 3/4 lb. loaf sugar 6 oz. fresh butter 4 eggs 1 oz. lemon peel 4 teaspoons lemon juice -- 2 dessertspoonfuls >From Mrs. Beeton's Book of Household Management, published in 1723 Rub the flour into the butter; stir in the pounded sugar and very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice. Beat the mixture well for a minute or two, then drop it from a spoon on to a buttered tin, about 2" apart, as the cakes will spread when they get warm; place the tin in the oven, and bake the cakes of a pale brown from 15 to 20 minutes. Time - 15 to 20 minutes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 820 Calories; 27g Fat (29.8% calories from fat); 14g Protein; 130g Carbohydrate; 3g Dietary Fiber; 203mg Cholesterol; 284mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 5 Fat; 4 Other Carbohydrates. NOTES : 2019 - 0109 --------------- MESSAGE bread-bakers.v119.n019.3 --------------- Date: Mon, 06 May 2019 18:21:45 -0700 From: Reggie Dwork Subject: Potato-Onion Rye Rolls * Exported from MasterCook * Rolls, Potato-Onion Rye Recipe By :King Arthur Flour Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 298 g Unbleached All-Purpose Flour -- (2 1/2C or 10 1/2 oz) 159 g pumpernickel flour -- (1 1/2C or 5 5/8 oz) 34 g potato flour -- or dried potato flakes, (3T flakes/1/2C dried or 1 1/8 oz) 7 g vital wheat gluten -- or Whole-Grain Bread Improver, (1T or 1/4 oz) 25 g vegetable oil -- (2T or 7/8 oz) 43 g molasses -- (2T or 1 1/2 oz) 1 1/2 teaspoons salt 2 teaspoons Deli Rye Flavor -- optional but delicious 1 1/2 teaspoons instant yeast 1 tablespoon Black Cocoa -- optional, an excellent color enhancer 283 g lukewarm water -- (to 340g/to 1 1/2C or 10 to 12 oz) 35 g dried minced onions -- or canned French-fried onions, (60g dried/1/3C minced or 3/4C or 1 1/4 oz/2 1/8 oz) 2 tablespoons butter -- melted, for brushing on the rolls These soft, savory rolls are equally delicious for dinner or sandwiches. PREP: 25 mins. BAKE: 15 mins. to 20 mins. TOTAL: 2:40 to 3:45 Mix and knead all of the ingredients (except the onions), by hand, mixer, or bread machine, until you've made a slightly sticky, shiny dough. Knead in the onions, place the dough into a greased bowl, cover, and let rise in a warm spot for 1 to 2 hours, until it's grown by at least one-third. Transfer the dough to a lightly greased or floured work surface and divide into 12 pieces. Roll each piece into a ball and place in a greased 9" x 13" or 12" x 12" pan. Cover the rolls and let rise 1 hour, until puffy looking. Preheat the oven to 425F while they are rising. Reduce the oven heat to 350F, place the rolls in the oven, and bake for 15 to 20 minutes, until golden brown. Remove the rolls from the oven, brush with melted butter, and serve warm. Store the cooled rolls in an airtight container for 5 days or well-wrapped in the freezer for up to a month. TIPS: To bake these rolls in a crown bread pan, prepare the dough as instructed, dividing it into eight equal pieces rather than 12. Roll each piece into a ball and place into the lightly greased wells of the base of the pan. Cover the rolls with lightly greased plastic wrap and allow them to rise for about 1 hour. Remove the plastic wrap and bake the rolls (with the lid on) in a preheated 425F oven for 20 minutes. Remove the lid and bake for another 5 to 10 minutes, until the rolls are beginning to brown and a digital thermometer inserted into the center of one roll reads 200F. Remove the pan from the oven, allow the rolls to cool in the pan for 10 minutes, then turn them out of the pan and brush them with melted butter. Review: I subbed whole wheat for the all purpose (bumped up the gluten to compensate) and baked it in a loaf pan so we can slice it for sandwiches. I didn't have the flavor enhancer and my cocoa powder was regular dutched so it's a bit pale. It's SO good, I can actually forgive it for killing my mixer. (the mixer was pushing 40, I really can't complain) Question: I made this this morning. I used my baking stone instead since I don't have the crown bread pan. I baked for 18 minutes and left them in the turned-off oven for about 5 minutes or so. I am not sure if I did it right. The rolls have rich flavor but are quite dense. Any tips? What do you do if you don't have the Emile Henry Crown Bread Pan. Response: The crown bread pan is a nice bonus, but we typically bake these in an ordinary 9x13 inch baking pan as directed. As far as density goes, these are fairly dense, traditional rolls, but you may find that being located in New Mexico means you need to add an extra tablespoon or two of water to your recipes to avoid too-dense rolls, as ingredients tend to dry out in low-humidity environments. Review: These are nice tasty sandwich rolls. I made the recipe that I tore out of the KA catalog, which is slightly different. It does not call for vital wheat gluten, and calls for Rye Bread Improver (which is what I used) rather than Deli Rye Flavor. Not having any black cocoa, I used Double Dutch Dark cocoa, which gave the dough a grey hue that I didn't like. I added a half teaspoon of espresso powder and they turned out a nice brown, almost as dark as in the picture. I subbed 34g of potato flakes for the potato flour, and used dried minced onions. I made 12 rolls rather than 8 as the older recipe directs since I wanted small sandwiches for a Super Bowl party. I flattened the dough balls to a half inch or so on the cookie sheet before the second rise, so they were a better shape for sandwiches rather than round like a dinner roll. The ham sammies were great! Review: great recipe--nice texture rolls for lots of purposes but they never will turn golden brown---especially with dark rye flour and black cocoa! Make them monthly Review: Nice, fairly quick rye rolls. For dinner rolls, I would make more, smaller rolls next time. Review: What a fantastic recipe for my first foray into the world of rye! I used gluten & omitted the deli rye flavor because I didn't have any on hand. Because of this, they didn't have the "traditional rye flavor" I was expecting. No matter, the flavor was fabulous! These were a big hit with our kids (2,3,4, & 5 yrs old), which kind of surprised me. They were perfect for Christmas dinner & made lovely leftover ham sandwiches. I used dried minced onion from the grocery store, somewhere between 1/8 & 1/4 cup. They were pretty onion-y, which is great. Also, instead of baking them in a pan, I shaped them into tight balls & baked them "separated" on a cookie sheet. I didn't flatten them out or anything & I loved the "puffy" shape they took on. Reminded me of bread you would find in the bread basket at a high-end steakhouse. I think I'm going to make a hybrid of this & the "cocoa" pumpernickel recipe next using the rye bread improver that just arrived. Thanks for yet another great recipe, KAF, & for all of the wonderful inspiration! Review: These turned out perfectly. The dough was so easy to work with and I love the soft squishy texture. Absolutely beautiful! Review: This recipe is very forgiving! I made three mistakes. Number one; I forgot to knead in the onions. I took the dough out of the oiled bowl (I was at the first rise), kneaded them in, then decided the dough was too dry.Back in the mixer it went. Added a tablespoon more water, kneaded all over! At this point I'm thinking, if this works it will be nothing short of a miracle! On to forming, rising and baking. I forgot to turn oven down until they had baked for ten minutes. I just turned them out. Beautiful! Taste fabulous! I guess miracles do happen! Review: Ooops. I submitted my review, but I just saw that I was supposed to reduce the heat to 350 when I baked them. I didn't do that. I baked them about 15 - 18 minutes at 425. Turned out fine in spite of me! Also, I didn't add the onions during the knead cycle on the machine; I just kneaded them in after the 1st rise. That seemed to work fine, so thought I should mention it in case you are away from the machine during the knead cycle and can't add them then. Review: Made these for a pot luck meal, and they were very good. I doubled the recipe because it was a large crowd, and I used the dough setting on my bread machine. I used 3 cups KA unbleached all purpose, 2 cups KA unbleached bread flour, 3 cups rye (had no pumpernickel), potato flakes, vital wheat gluten, and the canned French-fried onions. Since I doubled it, I ended up short on the onions, so I added a table spoon or so of (dried) granulated onion. I did not use caramel color or rye flavor because I didn't have any. The rolls were tasty and especially wonderful right out of the oven with Smart Balance on them. :) These would be great for turkey or other sandwiches. They're a little chewy-ish; really like the texture. I think they'd be great sprinkled with water and reheated for an extra crisp crust. S(Internet address): "https://www.kingarthurflour.com/recipes/potato-onion-rye-rolls-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 5g Fat (20.9% calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 291mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0422 --------------- MESSAGE bread-bakers.v119.n019.4 --------------- Date: Mon, 06 May 2019 20:14:47 -0700 From: Reggie Dwork Subject: Ultra-thin Pizza Crust with Mod-inspired Toppings * Exported from MasterCook * Crust, Ultra-thin Pizza Crust with Mod-inspired Toppings Recipe By :King Arthur Flour Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Italian Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 372 g Pizza Flour Blend -- *Tip, (3C or 13 1/8 oz) 1 tablespoon Pizza Dough Flavor -- optional; for enhanced pizza flavor 1 teaspoon salt 1 teaspoon instant yeast 50 g olive oil -- (1/4C or 1 3/4 oz) 227 g lukewarm water -- (to 283g or 1 to 1 1/4C or 8 to 10 oz) LUCY SUNSHINE TOPPING -- (ENOUGH FOR 2 PIZZAS) olive oil -- or garlic oil 227 g fresh mozzarella -- thinly sliced or torn, (one 8-oz) freshly grated Parmesan -- to taste 390 g artichoke hearts -- drained and quartered, (13.75-oz can) 152 g pizza sauce -- (2/3C or 5 3/8 oz) DILLON JAMES TOPPING -- (ENOUGH FOR 2 PIZZAS) olive oil -- or garlic oil 152 g pizza sauce -- (to 227g or 2/3C to 1C or 5 3/8 to 8 oz) 227 g fresh mozzarella -- thinly sliced or torn, (one 8-oz) freshly grated Parmesan -- to taste 340 g fresh tomatoes -- sliced horizontally into 10 thin (1/8" to 1/4") rounds, (to 397g or 1 to 2 large or 12 to 14 oz) fresh basil -- torn or chopped, to taste Starting from a single shop in Seattle, Washington, MOD Pizza is now known across the country as the place for artisan, made-to-order pizza. In celebration of our partnership with them, we bring you this recipe, which merges our recipe for Ultra-Thin Pizza Crust with their Lucy Sunshine and Dillon James topping combinations, complementary combos as good as any we could ever imagine. PREP: 30 mins. BAKE: 12 mins. to 15 mins. TOTAL: 2:25 YIELD: 2 medium (12") pizzas To make the crust: Combine the dry ingredients, oil, and 1 cup water, mixing and kneading - by hand, mixer, or bread machine - to make a soft, smooth dough; adjust with additional water if necessary. Cover the dough, and let it rise at room temperature for 60 to 90 minutes, or until it begins to look puffy. In the meantime, position a rack in the middle of the oven and place a baking stone on it. While a baking stone isn't necessary, it produces a wonderful crisp crust. Preheat the oven to 425F. Divide the dough into two equal portions and place each on a separate piece of parchment paper (if baking on a stone) or on two lightly oil pizza pans or baking sheets. Press the dough outward from the center to make a very thin, flat circle about 12" across. If the dough starts to resist stretching, cover it and let it rest for 10 minutes to relax the gluten before resuming shaping. To top with the Lucy Sunshine combination: Brush the pizzas with garlic oil, then top with an even layer of mozzarella and Parmesan. Evenly distribute the artichoke heart quarters over the cheese. To top with the Dillon James combination: Brush the pizzas with garlic oil, then spread with a thin coating of pizza sauce. Top with an even layer of mozzarella, Parmesan, and tomato slices. Bake the pizzas for 12 to 15 minutes, or until hot and bubbly. Remove the pizzas from the oven and allow them to cool for a few minutes. Spoon a dollop of pizza sauce onto each quarter of the Lucy Sunshine pizzas, and/or scatter fresh basil over the Dillon James pizzas. Serve hot. *Tip: If desired, substitute 1 1/2C (6 1/4 ozs, 177g) King Arthur Unbleached All-Purpose Flour, 1C (5 3/4 ozs, 163g) semolina flour, and 1/2C (2 1/8 ozs, 60g) durum flour for the pizza flour blend. Review: This crust is a dream. I could tell after giving the dough time to rise that it was different from other recipes I had tried because it felt so different in my hands as I was shaping it. It shaped so easily and baked up a beautiful texture, color and good taste. The parchment paper was a really good idea since I don't have a pizza peel and often struggle with getting pizza on and off the stone, the paper made that task easy. I made the dough as specified in the recipe but did not have the KAF pizza flavoring to add, I can only imagine it would make this dough tastier and I will be trying that next time. Review: The pizza dough recipe is so easy and delicious. I mixed the ingredients using the dough hook and baked the pizza in my Breville pizza maker. S(Internet address): "https://www.kingarthurflour.com/recipes/ultra-thin-pizza-crust-with-mod-inspired-toppings-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 6g Fat (32.0% calories from fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 292mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. NOTES : 2019 - 0506 --------------- MESSAGE bread-bakers.v119.n019.5 --------------- Date: Wed, 08 May 2019 21:39:07 -0700 From: Reggie Dwork Subject: Italian Plum-and-Parmesan Scones * Exported from MasterCook * Scones, Italian Plum-and-Parmesan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Hand Made Italian Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Parmigiano-Reggiano cheese -- (71 g) 2 1/2 cups all-purpose flour -- (313 g) 3 tablespoons granulated sugar -- (36 g) 1 tablespoon baking powder -- (15 g) 1 teaspoon kosher salt -- (3 g) 1/2 teaspoon ground black pepper -- (1 g) 1/2 cup cold unsalted butter -- cubed, (113 g) 1 1/4 cups finely chopped Italian plums -- (219 g) 1/2 cup heavy whipping cream -- (120 g) 1/2 cup whole buttermilk -- (120 g) 1 large egg -- well beaten (50 g) 1/2 cup unsalted butter -- softened (113 g) 3 tablespoons honey -- (63 g) Italian plums are most commonly associated with their dried counterpart prunes, but they are great for baking thanks to a concentrated sweetness and easy-to-remove pit. Prepare for some magic as these scones bake - the yellow-fleshed plums turn a hot fuchsia. Preheat oven to 425F (220C). Line a baking sheet with parchment paper. Using the large holes of a box grater, grate cheese. In a large bowl, stir together cheese, flour, sugar, baking powder, salt, and pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. Freeze for 15 minutes. Fold plums into cheese mixture. Add cream and buttermilk, stirring with a fork just until dry ingredients are moistened. Gather mixture together, and gently knead into a ball. Turn out dough onto prepared pan, and pat into an 8" circle. Cut into 8 wedges; gently separate wedges about 1/2" apart. Brush with egg. Sprinkle with additional cheese and pepper, if desired. Bake until golden and centers are firm, 22 to 25 minutes. Let cool on a wire rack for 10 minutes. In a small bowl, stir together softened butter and honey. Season with salt and pepper to taste. Serve scones warm with butter mixture Question: Hello, planning to try this recipe. It sounds delicious. Unfortunately, I am have a bit of trouble finding ITALIAN Plums at any local grocery or specialty markets. Are regular plums a workable substitute for the Italian. If so, are there other adjustments I would have to make as a result THANKS Response: Thanks for reaching out! If you cannot find Italian Plums, regular plums are a great alternative. We recommend still using 1 1/4 cups (219 grams) finely chopped plums for the recipe. It will be a tad bit different than using the Italian Plums but should still be delicious! S(Internet address): "https://www.bakefromscratch.com/italian-plum-parmesan-scones" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 504 Calories; 32g Fat (56.5% calories from fat); 9g Protein; 46g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 592mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0508 --------------- MESSAGE bread-bakers.v119.n019.6 --------------- Date: Wed, 08 May 2019 22:12:04 -0700 From: Reggie Dwork Subject: Pain au Raisin Sweet Rolls This would bewonderful for Mother's Day * Exported from MasterCook * Rolls, Pain au Raisin Sweet Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 tablespoons warm whole milk -- (105F/41C to 110F/43C), (52.5 g) 3 1/2 tablespoons granulated sugar -- divided, (42 g) 1 1/4 teaspoons active dry yeast -- (3.75 g) 2 cups all-purpose flour -- divided, (250 g) 3 large eggs -- room temperature (150 g) 1/2 teaspoon kosher salt -- (1.5 g) 9 tablespoons unsalted butter -- softened, (126 g) 2/3 cup raisins -- (114 g) 1/3 cup golden raisins -- (60 g) 3 tablespoons warm brandy -- (45 g) 1 tablespoon unsalted butter -- melted, (14 g) Frangipane: 7 tablespoons unsalted butter -- very softened, (98 g) 1 cup very finely ground almond flour -- (96 g) 1/2 cup granulated sugar -- (100 g) 1 large egg -- (50 g) 2 1/2 tablespoons all-purpose flour -- (20 g) 3/4 teaspoon kosher salt -- (2.25 g) 3/4 teaspoon almond extract -- (3 g) Egg wash & glaze: 1 large egg white -- (30 g) 2 tablespoons water -- divided, (30 g) 1 1/2 teaspoons Swedish pearl sugar -- (6 g) 1/3 cup apricot preserves -- (107 g) Win Mother's Day brunch with this French-inspired pastry. Pillowy, buttery, and packed with brandy-soaked raisins, our Pain au Raisin Sweet Rolls make the perfect pièce de résistance. These rolls are inspired by the pain au raisins, a swirl of puff pastry filled with raisins and pastry cream. Adapted into a home baker-friendly recipe - we used brioche instead of laminated dough and our quick Frangipane instead of pastry cream - these rolls are Mother's Day brunch made easy. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, 1 tablespoon (12 grams) granulated sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Add 1 cup (125 grams) flour and eggs; beat at medium-low speed until mostly smooth, 2 to 3 minutes, stopping to scrape sides of bowl. (Some small lumps remaining are OK.) Cover and let stand in a warm, draft-free place (75F/24C) until slightly puffed with small bubbles forming over top and at edges, 30 to 45 minutes. Using the dough hook attachment, add salt, remaining 1 cup (125 grams) flour, and remaining 2 1/2 tablespoons (30 grams) granulated sugar; beat at low speed just until combined. Increase mixer speed to medium, and beat until dough is elastic and quite smooth, 7 to 10 minutes, stopping to scrape sides of bowl. Add softened butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next. (Dough should pass the windowpane test; see PRO TIP.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 40 minutes to 1 hour. On a lightly floured surface, turn out dough; fold dough 4 to 6 times to knock out air. Return dough to bowl; cover and refrigerate for at least 5 hours or up to 8 hours. (You can also do an overnight proof for a maximum of 12 hours. Make sure to place the dough in a large bowl, giving it room to grow.) In a medium bowl, combine raisins and warm brandy; let soak for 20 minutes. Line a rimmed baking sheet with parchment paper. Using a pastry brush, coat 6 (3") copper soufflé molds* with melted butter, using vertical strokes up sides. Flour molds, shaking out excess. Place molds on prepared pan. Turn out dough onto a heavily floured surface; lightly sprinkle top of dough with flour. Roll dough into a 16x10" rectangle. Using a small offset spatula, dot Frangipane onto dough; spread into an even layer, leaving a 1/2" border on one long side. Sprinkle soaked raisins over Frangipane. Starting with borderless long side, roll dough into a 16" log. Gently shape log with hands to right length and more even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 6 (2 1/2" thick) slices, trimming ends if necessary. Place rolls, cut side down, in prepared molds. Loosely cover and let rise in a warm, draft-free place (75F/24C) until dough springs back when touched, 20 to 35 minutes. Preheat oven to 350F (180C). In a small bowl, whisk together egg white and 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash onto top of rolls; sprinkle with pearl sugar. Bake until golden brown and an instant-read thermometer inserted in center registers 190F (88C), 20 to 30 minutes. Let cool in molds for 5 minutes. Carefully remove from molds, and place on a wire rack. In a small microwave-safe bowl, combine preserves and remaining 1 tablespoon (15 grams) water. Microwave on high in 10-second intervals, stirring between each, until melted. Pour mixture through a fine-mesh sieve; discard solids. Using a pastry brush, glaze top of rolls with apricot mixture. Serve warm. Notes: *We used Mauviel M'Passion Mini Copper Souffllé Molds. This recipe also works in tall (2" high) 8 oz ramekins or jumbo muffin cups. Pro Tip: Test the dough for proper gluten development. Pinch off (don't tear) a small piece of dough. Slowly pull dough out from center. If dough is ready, you will be able to stretch it until it's thin and translucent. If dough tears, it's not quite ready. Frangipane: In a large bowl, whisk butter until creamy. Add all remaining ingredients, and whisk until well combined. Use immediately, or cover with a piece of plastic wrap, pressing wrap directly onto surface of paste to prevent a skin from forming. Refrigerate for up to 4 days. Microwave refrigerated Frangipane in 5-second intervals just until spreadable. S(Internet address): "https://www.bakefromscratch.com/pain-aux-raisins-sweet-rolls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 858 Calories; 47g Fat (48.8% calories from fat); 15g Protein; 95g Carbohydrate; 5g Dietary Fiber; 230mg Cholesterol; 472mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 7 Fat; 2 1/2 Other Carbohydrates. NOTES : 2019 - 0508 --------------- MESSAGE bread-bakers.v119.n019.7 --------------- Date: Sat, 11 May 2019 00:24:23 -0700 From: Reggie Dwork Subject: Mother's Day greetings Jeff and I wish all of you a very happy Mother's Day. Reggie --------------- END bread-bakers.v119.n019 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved