Date: Sun, 19 May 2019 06:35:19 +0000 --------------- BEGIN bread-bakers.v119.n020 --------------- 01. Easy Buttermilk Scones (Reggie Dwork) 02. Savory Scones with Bacon, Cheddar, and Chive (Reggie Dwork) 03. Blueberry Mascarpone Babka with Lemon Curd Glaze (Reggie Dwork) 04. Comments on Bread, No-knead Sourdough (Jeffrey Kreitman) 05. Southern-Style Biscuits (Reggie Dwork) 06. Sourdough Hot Dog Buns (Reggie Dwork) 07. Homemade KFC Biscuits (Reggie Dwork) 08. Bellegarde Bakery Ciabatta (Reggie Dwork) 09. Classic Italian Bread (Reggie Dwork) 10. Apple Nut Muffins (Reggie Dwork) 11. Lemon Cranberry Scones (Reggie Dwork) 12. No-knead Crusty White Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n020.1 --------------- Date: Sat, 11 May 2019 14:10:21 -0700 From: Reggie Dwork Subject: Easy Buttermilk Scones * Exported from MasterCook * Scones, Easy Buttermilk Recipe By :Paula Montenegro Serving Size : 15 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 280 g all-purpose flour -- (2C) 2 1/2 teaspoons baking powder 1 teaspoon salt 3 tablespoons sugar 4 tablespoons butter -- very cold and in small pieces, (60g) 1 egg -- cold 3/8 cup buttermilk -- cold (90ml) 3/8 cup whipping cream -- or double cream, cold (90ml) A fabulous scone recipe, neither too sweet nor savory. Easy to make, you can have them at the table in under an hour. And scones freeze like a dream. You can keep a batch in the freezer and bake to order! Prep: 15 min Cook: 25min Total: 40 minutes Make sure the ingredients are cold. I put the cut butter 5 to 10 minutes in the freezer. And the buttermilk and cream in the fridge until the last minute. Have ready a cookie sheet lined with parchment paper. Preheat oven to 375F/190C. In a large bowl put flour, baking powder (don't forget or your scones won't rise!), salt and sugar. Mix lightly with your hand or fork. Scatter cold butter on top and start working it into the flour mixture. You can use a dough cutter. Mix it with the dry ingredients but be careful not to warm it too much. If you feel it starts to soften too much, pop the bowl in the fridge for a few minutes, or the freezer. The butter should have some pieces the size of peas. Make a well in the middle, add the egg and the buttermilk and cream. With your fingers or a fork lightly stir until the egg breaks and mixes with the liquid. Incorporate the flour with a few swirls. The flour and butter should be wet but dry spots must be seen. Transfer to the clean counter and with your hands gather it and turn it onto itself a few times. The dough will be floury and messy, but you don't want to work it too much or make it smooth as you would a pie dough. If you take a bit and squeeze it between your fingers it should come together and not be too wet or too dry. Press the whole mixture about 1" thick. The outer parts will be dry, don't worry. With a round cookie cutter (I use a flower shape sometimes because I like how irregular they bake) cut the scones and put on the prepared pan, leaving 2" or so between them. Repeat with the remaining dough, bringing in the outer dry parts and incorporating it into the dough. When all you're scones are cut I like to take the sheet to the freezer for 5 minutes. Then bake for 20 minutes or so, until puffed, dry and a bit golden. It you open one carefully it should be dry inside. Keep in tins and re-warm when you eat them. Or freeze individually (directly in the sheet) and bake as needed directly from the freezer. They might take a few extra minutes. NOTES: Be sure to read the 3 tips in the post to ensure a great scone. You can add citrus zest, seeds (lemon and poppy seed always work), ground spices such as cardamom or cinnamon some mini chocolate chips or even minced herbs. Don't go crazy, just a 1/4 cup or so, this is not a large recipe. So let your imagination flow, or eat them plain and warm with butter and jam (my favorite way). 3 tips: The first rule of scone baking is very cold ingredients. I'm not kidding when I say frozen butter, at least very cold. And don't take the cream half an hour before you start mixing the scones. Butter, cream, milk, they belong in the fridge until you need to scatter and pour them. The second rule is not to work the dough much. It should come together but still have floury patches. You don't need to work it until it's smooth, like a pie dough for instance. It is an uneven dough, with dry spots, and that's good for flakiness later. The third rule is a rather high oven. They need that extra heat (and baking powder) to rise however they can in spite of all that butter and cream. And if by any chance you forgot to turn the oven on before you start with the mixing, please don't leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer the ten or fifteen minutes it takes for the oven to reach its temperature. Cal 135, Fat 7g, Carb 16g, Sod 172mg, Pro 3g S(Internet address): "https://vintagekitchennotes.com/easy-buttermilk-scones-and-my-best-tips/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 6g Fat (39.5% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0511 --------------- MESSAGE bread-bakers.v119.n020.2 --------------- Date: Sat, 11 May 2019 17:31:45 -0700 From: Reggie Dwork Subject: Savory Scones with Bacon, Cheddar, and Chive * Exported from MasterCook * Scones, Savory Scones with Bacon, Cheddar, and Chive Recipe By :Erin Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cold unsalted butter 2 cups white whole wheat flour -- * or whole wheat pastry flour 1 cup all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper -- optional 1 large egg 1 cup cold buttermilk -- plus 1 teaspoon cold buttermilk -- (to 2 tbsp), plus additional for brushing the scones 3/4 cup coarsely grated sharp cheddar cheese -- divided** 1/2 pound thick-sliced bacon -- cooked and crumbled, about 12 slices 2 tablespoons chopped fresh chives Bacon Cheddar Chive Scones - tender, buttery savory scones with bacon and cheese in every bite! Easy recipe that yields perfect, flaky scones every time. prep: 25 MINS cook: 16 MINS total: 45 MINS Place a rack in the upper third of the oven and preheat the oven to 400F. Line a large baking sheet with parchment paper and set aside. Cut the butter into small cubes (or grate it with a coarse cheese grater for even easier incorporation) and place it in the freezer while you prepare the other ingredients. (Alternatively, you can freeze the entire stick of butter, then grate it directly into the bowl with the dry ingredients in Step 2 below.) In a mixing bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cayenne. Working quickly with your fingers or a pastry cutter, cut in the butter until the mixture resembles a coarse meal. In a separate bowl, combine the egg and 1 cup buttermilk. Make a well in the center of the dry ingredients, then add the liquid all at once, stirring just enough to make a soft dough. If the mixture is very crumbly, add buttermilk 1 tablespoon at a time until it is soft but not sticky (you should not need more than 1 or 2 tablespoons. You want the dough to be moist but not wet or soggy). With a rubber spatula, fold in 1/2 cup of the cheese, all of the bacon, and the chives. Stir in the ingredients as much as you can by hand, but don't worry if they are not perfectly incorporated. Turn the dough out onto a floured board and knead about 15 times, further distributing the bacon, cheddar, and chives as you go. Divide the dough in half, then working one half at a time, gently pat the dough into a 1 thick round that is about 5" across. With a knife or bench scraper, divide each round into 8 wedges. Gently pull the wedges apart, then arrange them on a baking sheet, leaving at least 1" between each. Repeat with the second half of the dough. If the dough seems very warm and sticky at any point, pop it into your refrigerator or freezer for a few minutes to allow it to firm back up and become easy to work with again. Brush the tops of the scones lightly with buttermilk and sprinkle with the remaining 1/4 cup cheese. Bake for 16 to 18 minutes, until golden brown on top. Let cool directly on the baking sheet for 10 minutes. Serve warm. Notes: *You can also swap whole wheat pastry or white whole wheat flour for regular all-purpose flour. If you do make this swap, reduce the amount of buttermilk to 3/4 cup, plus a few additional tablespoons as needed. **I recommend grating your own cheese directly from the block, as it will have a better texture and melt more evenly in the scones. You can use reduced fat, but do not use fat free. Scones are best enjoyed the day they are made but can be individually wrapped and stored at room temperature for 2 days or frozen for up to 1 month. Unbaked scones can be frozen for up to 2 months. Make the batter and shape the scones on a baking sheet as outlined in Step 3. Place the baking sheet in your freezer. Once the scones have hardened, remove them from the sheet, wrap them individually in plastic, and pop them into a ziptop bag. When ready to eat, bake as directed, directly from frozen, adding a few minutes to the baking time as needed. Cal 305, Fat 18g, Carb 25g, Sod 412mg, Fiber 4g, Pro 10g S(Internet address): "https://www.wellplated.com/savory-scones-bacon-cheddar-chive/#wprm-recipe-container-33440" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 18g Fat (59.8% calories from fat); 9g Protein; 18g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 456mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0511 --------------- MESSAGE bread-bakers.v119.n020.3 --------------- Date: Sun, 12 May 2019 16:43:41 -0700 From: Reggie Dwork Subject: Blueberry Mascarpone Babka with Lemon Curd Glaze * Exported from MasterCook * Bread, Blueberry Mascarpone Babka with Lemon Curd Glaze Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm whole milk -- (105F/41C to 110F/43C), (120 g) 1 1/4 teaspoons active dry yeast -- (4 g) 313 g all-purpose flour -- (2 1/2C) 3 1/2 tablespoons granulated sugar -- (42 g) 2 teaspoons lemon zest -- (2 g) 1 1/2 teaspoons kosher salt -- (4.5 g) 2 large eggs -- (100 g) 1 large egg yolk -- (19 g) 1 teaspoon vanilla extract -- (4 g) 1/2 cup unsalted butter -- plus 2 tablespoons unsalted butter -- softened and cubed, (141 g) 1 large egg white -- (30 g) 1 tablespoon water -- (15 g) Mascarpone Filling: 4 ounces mascarpone cheese -- (115 g) 2 tablespoons egg whites -- lightly beaten, (15 g) 1 tablespoon confectioners' sugar -- (7 g) 1 cup freeze-dried blueberries -- (46 g) Lemon Curd Glaze: 1/4 cup Lemon Curd for Blueberry Mascarpone Babka -- (85 g) 2 tablespoons confectioners' sugar -- (14 g) 1 1/2 teaspoons heavy whipping cream -- (7.5 g) Freeze-dried blueberries are a wonderful alternative to fresh berries, whose high water content makes them difficult to incorporate into this already wet dough. With a sweet berry swirl to echo summer's haul, this Blueberry Mascarpone Babka is as bright as they come. Makes: 1 (9x5") loaf In a small bowl, gradually whisk together warm milk and yeast. Let stand until mixture is dissolved, about 5 minutes. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, zest, and salt. Stir in eggs, egg yolk, and vanilla. With mixer on low speed, gradually add yeast mixture, beating until dough comes together. Increase mixer speed to medium-high, and beat for 5 to 7 minutes. Test dough using the windowpane test (see page 85). If dough is not ready, beat 1 minute more, and test again. Switch to the dough hook attachment. With mixer on medium-high speed, add butter in three additions, letting each addition incorporate before adding the next. Beat until a smooth and elastic dough forms and pulls away from sides of bowl, 4 to 6 minutes more. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover surface of dough with plastic wrap, and refrigerate overnight. Spray a 9x5" loaf pan with cooking spray. In a small bowl, whisk together egg white and 1 tablespoon (15 grams) water. On a heavily floured surface, roll dough into a 16x12" rectangle. Brush edges of dough with egg wash. Spread Mascarpone Filling onto dough, leaving a 1/2" border. In the container of a blender, blend freeze-dried blueberries to a fine powder. Sprinkle 1/4 cup (32 grams) blueberry powder over Mascarpone Filling. Starting with one long side, roll up dough, jelly roll style, and pinch seam to seal. (If dough is getting too warm and difficult to work with, refrigerate for 15 to 20 minutes before proceeding.) Using a bench scraper, trim 1" off ends, and place in center of prepared pan. Cut roll in half lengthwise. Carefully twist dough halves tightly around each other, pinching and tucking ends to seal. Place loaf over trimmed ends in prepared pan, cut sides up. (Gently compress ends of loaf to make it fit in pan.) Brush dough with egg wash. Cover and let rest in a warm,draft-free place (75F/24C) for 30 minutes. Preheat oven to 350F (180C). Bake for 15 minutes. Cover with foil, and bake, rotating pan every 15 minutes, until an instant-read thermometer inserted in center registers 205F (96C), 55 to 65 minutes more. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Lemon Curd Glaze. Mascarpone Filling: Makes: 1/2C In a small bowl, stir together all ingredients until combined. Lemon Curd Glaze: Makes: 1/4 cup In a small bowl, stir together all ingredients until combined. Lemon Curd: Makes: 1 cup In a small saucepan, heat lemon juice and butter over medium heat until butter is melted. In a medium bowl, whisk together egg yolks, sugar, and cornstarch until pale yellow. Add a small amount of hot lemon mixture to egg mixture, whisking constantly. Add egg mixture to remaining hot lemon mixture in pan, whisking to combine. Cook until thickened and beginning to boil, about 3 minutes, stirring constantly. Pour Lemon Curd into glass bowl. Cover, and refrigerate until ready to use. Question: Unlike your other babka recipes that say to start the rolling up on a short side, this one says to roll starting with a long side. Is this correct for this recipe? Response: Yes, the recipe is correct and you will start the rolling up on the long side. S(Internet address): "https://www.bakefromscratch.com/blueberry-mascarpone-babka/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 12g Fat (51.9% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 180mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0512 This Lemon Curd recipe makes 1C curd. You only need 1/4C for the babka. * Exported from MasterCook * Lemon Curd for Blueberry Mascarpone Babka Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh lemon juice -- (120 g) 1/4 cup unsalted butter -- (57 g) 2 large egg yolks -- (37 g) 1/4 cup granulated sugar -- plus 1 tablespoon granulated sugar -- (62 g) 1 tablespoon cornstarch -- (8 g) In a small saucepan, heat lemon juice and butter over medium heat until butter is melted. In a medium bowl, whisk together egg yolks, sugar, and cornstarch until pale yellow. Add a small amount of hot lemon mixture to egg mixture, whisking constantly. Add egg mixture to remaining hot lemon mixture in pan, whisking to combine. Cook until thickened and beginning to boil, about 3 minutes, stirring constantly. Pour Lemon Curd into glass bowl. Cover, and refrigerate until ready to use. Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 828 Calories; 56g Fat (59.1% calories from fat); 7g Protein; 81g Carbohydrate; 1g Dietary Fiber; 549mg Cholesterol; 23mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 10 1/2 Fat; 4 Other Carbohydrates. NOTES : 2019 - 0512 --------------- MESSAGE bread-bakers.v119.n020.4 --------------- Date: Mon, 13 May 2019 20:10:38 -0400 From: Jeffrey Kreitman Subject: Comments on Bread, No-knead Sourdough Reggie and Jeff - Thanks for posting the KAF no knead sourdough recipe. I found this a few months ago and I think it is one of the most approachable sourdough recipes. I'm a bit of a beginner with sourdough and I have done the Chad Robertson Tartine Loaf and it is a lot more complicated in terms of time and process. For a high hydration loaf the time in the fridge in this recipe makes this so much easier to shape and handle than my experience with the Tartine loaves. I also find the timeline of this loaf works really well with my schedule, too. I can take my unfed starter out of the fridge in the morning and feed it in a few minutes while I get the kids lunches ready. Then I let it sit on the counter until after dinner. Then I can add all the other ingredients and start the 3 hour folding process in the bucket (tip, wet your hand before each fold to reduce sticking) and get it in the fridge by 9 or 10pm. The next morning I can take it out of the fridge and with minimal "active" time the loaf can be done by lunch. Now I will say Chad Robertson has some amazing ideas for porridge loaves and other add ins that are all delicious so I would certainly encourage you to use this basic recipe and combine it with any suggestions you've seen in other recipes, or your own ideas. If you've struggled with super sticky high hydration sourdough loaves I encourage you to try this method as I have had much greater success using this method. --------------- MESSAGE bread-bakers.v119.n020.5 --------------- Date: Tue, 14 May 2019 14:45:32 -0700 From: Reggie Dwork Subject: Southern-Style Biscuits * Exported from MasterCook * Biscuits, Southern-Style Recipe By :Chef Diane Morgan Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil cooking spray 2 cups self-rising flour -- Southern 1/2 teaspoon sugar 1/4 teaspoon baking soda 1/4 teaspoon kosher salt -- or sea salt 1/4 cup vegetable shortening -- or packed ice-cold lard 2 tablespoons unsalted butter -- ice-cold, diced 2/3 cup buttermilk -- (to 3/4C) All-purpose flour -- for dusting, see Notes below Versatile as can be, these homemade biscuits can be served morning, noon, and night. If you really want to save some time and cut down on prep work while still baking homemade biscuits, then check out the recipe author's suggestions for making these biscuits in advance, located below the recipe's instructions. To achieve the most authentic Southern-Style Biscuits, take a look at the suggestions for brands of flour to use from the recipe's author. Total: under 1 hour Preheat the oven to 475F. Spray a rimmed baking sheet or 9" pan with the cooking spray. For light biscuits, spoon the flour into a measuring cup and sweep the back of a table knife across the top to level the flour and get an accurate measure. Place the flour in a large bowl. Add the sugar, baking soda, and salt and Whisk to blend. Scatter the lard and butter pieces over the top. Using a pastry blender or 2 knives, cut the lard and butter into the flour until the mixture resembles coarse meal with the bits of fat about the size of small peas. Make a well in the center of the flour, and add the buttermilk, stirring just to blend well. Dust a work surface with all-purpose flour and turn the dough out onto the prepared surface. Fold and pat the dough gently to build up the layers, making 5 or 6 turns, just until the dough holds together and can be rolled out, using as little additional flour as possible to keep the dough from sticking. Using your fingertips, gently press the dough into a circle about 1/2" thick. Using a 2 1/2", sharp-edged biscuit cutter, cut straight down without twisting the cutter to form biscuits. (If you twist the cutter the biscuits will be lopsided.) Reshape any remaining dough and out more biscuits. Place the rounds on the prepared baking sheet, 1" apart for crusty-sided biscuits or almost touching for soft-sided biscuits. Bake for about 12 minutes until golden brown. Serve warm, or rewarm just before serving. Do Ahead: Of course, biscuits straight from the oven are the ideal, but that gets complicated on holidays. Here are some do-ahead options: Make the biscuits early in the day and rewarm them just before serving. Or make the dough, cut the biscuits, place them on a baking sheet, and cover and refrigerate; then bake just before serving. Or you can also make the biscuits a couple days ahead, underbake them a bit, and freeze them. Then without thawing them, finish baking to heat them through. Notes: It is important to switch from self-rising flour to all-purpose flour for shaping the biscuits because the leavener in the self-rising flour would make the outside of the biscuits taste bitter. The lightest, loftiest, and most tender biscuits are always made with Southern flour, such as White Lily or Martha White brands, which are milled from soft wheat flour. Though this flour is readily available in the Southern states and Texas, it is harder to obtain in other regions of the country. I order mine online from www.smuckers.com. An alternative, though not quite as good, is to substitute 2 cups of self-rising all-purpose flour and increase the baking soda to 1 teaspoon. S(Internet address): "https://www.cookstr.com/Quick-Bread-Recipes/Southern-Style-Biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 7g Fat (43.8% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 345mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0514 --------------- MESSAGE bread-bakers.v119.n020.6 --------------- Date: Sat, 18 May 2019 22:16:06 -0700 From: Reggie Dwork Subject: Sourdough Hot Dog Buns * Exported from MasterCook * Buns, Sourdough Hot Dog Recipe By :King Arthur Flour Co. Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 113 g sourdough starter -- (1/2C or 4 oz) 227 g lukewarm water -- (1C or 8 oz) 298 g Unbleached All-Purpose Flour -- (2 1/2C or 10 1/2 oz) 1 1/2 teaspoons salt 25 g sugar -- (2 Tbsp or 7/8 oz) 57 g unsalted butter -- softened, (4 Tbsp or 2 oz) 35 g nonfat dry milk -- (1/3C or 1 1/4 oz) 46 g potato flour -- (1/4C or 1 5/8 oz) 3/4 teaspoon instant yeast Wondering how to make your own hot dog buns that are every bit as soft and moist as the packaged ones from the grocery store? The answer is sourdough. Using a ripe starter and a little bit of yeast gives lift and flavor to your buns, while our hot dog bun pan guarantees they'll come out consistently beautiful each and every time. PREP: 20 mins. BAKE: 20 mins. to 23 mins. TOTAL: 3:20 Serving Size: 81g Weigh out your flour; you'll find its weight by toggling to "ounces" 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, and mix and knead - by hand, mixer, or bread machine set to the dough cycle - adding more flour or water if necessary to make a soft, smooth dough. Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it's nearly doubled in bulk, 60 to 90 minutes. While the dough is rising, lightly grease a hot dog bun pan. Transfer the dough to a lightly greased work surface, gently deflate it, and stretch it until it's about 15" long and 6" wide. Place the dough into the pan, stretching it to the edges. Let the dough rise for 45 to 60 minutes, until it comes to within 1/2" of the top of the pan. Towards the end of the rising time, preheat the oven to 350F. Grease a baking sheet, and place it on top of the risen buns. Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe; a cast iron skillet works well. Bake the buns for 18 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary to brown the buns. Remove the pan from the oven, and cool the buns in the pan for 5 minutes. Turn them out onto a rack, rounded side up, to cool completely. Slice each bun down the middle vertically, without cutting through the bottom; then cut between the buns to separate them. Store buns wrapped in plastic for several days; freeze for longer storage. Cal 210, Fat 5g, Carb 35g, Sod 370mg, Fiber 1g, Pro 6g TIPS: Need help making sourdough starter? Purchase and feed our sourdough starter; or create your own starter. Subject: Homemade KFC Biscuits * Exported from MasterCook * Biscuits, Homemade KFC Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 teaspoon baking soda 1 tablespoon baking powder 1 teaspoon salt 6 tablespoons butter 3/4 cup buttermilk KFC Buttermilk Biscuits are iconic, but these Homemade KFC Biscuits are even better than the original biscuits. The easy biscuit recipe can be made by any beginner cook without difficulties. The ingredients are all easy to find, pantry items. These biscuits are perfect in the morning with homemade gravy. They are also the best side dish to serve with just about any dinner, but they are especially good with a homemade KFC chicken recipe. The flaky biscuits will "wow" friends and family members when they try them. Chilling: 20 min Cooking: 12 min Preheat oven to 450F. Sift the dry ingredients in a large bowl and cut in the butter with a pastry cutter or with two knives until a coarse meal texture is obtained. Add buttermilk and knead lightly but thoroughly. The dough should be soft but not sticky. If it is, add a little more flour. Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes. Roll out the dough to 1/2" thick on a lightly floured surface and cut with a biscuit cutter. If you don't have one, a drinking glass of the desired diameter will work. Transfer biscuits to a dark baking sheet and bake until golden brown, about 10 to 12 minutes. S(Internet address): "https://www.allfreecopycatrecipes.com/Bread-and-Rolls/Homemade-KFC-Biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 6g Fat (41.1% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 401mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0405 --------------- MESSAGE bread-bakers.v119.n020.8 --------------- Date: Sat, 18 May 2019 22:23:58 -0700 From: Reggie Dwork Subject: Bellegarde Bakery Ciabatta * Exported from MasterCook * Bread, Bellegarde Bakery Ciabatta Recipe By :Graison Gill Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups bread flour -- (about 21 1/4 ozs) 2 1/2 cups white wholewheat flour -- (about 10 3/4 ozs) 1 1/2 cups red wholewheat flour -- (about 6 1/4 ozs) 2 teaspoons active dry yeast 4 1/4 cups lukewarm water -- (78F), divided 3 tablespoons olive oil -- or pecan oil 2 tablespoons fine sea salt Cooking spray At Bellegarde Bakery in New Orleans, baker Graison Gill is part of a generation of renegade bakers who are eschewing industrially ground white flour in favor of grinding their own flours from crops like red Ruby Lee wheat and heirloom corn. "White flour is a corpse," says Gill. "It's a dead, shelf-stable product. Freshly stone-milled flour is a living ingredient, full of flavor, texture, aroma, nutrition, and nuance." Buy Bellegarde Bakery's stone-ground flour online at bellegardebakery.com. This recipe uses yeast rather than sourdough starter, which lets the flavor of the fresh flour come through. If you can't get Bellegarde's flours, King Arthur whole-wheat flour will work. Active: 40 MIN Total: 12:40 Makes 4 (1 lb) loaves Place bread flour, whole-wheat flours, yeast, and 31/2 cups warm water in a large bowl. Using your hand as a claw, stir until dough forms a shaggy mass and no bits of dry flour remain. Cover bowl with a towel; let stand 20 minutes. Using wet hands, stretch and fold dough over itself in bowl 3 times, rotating bowl a third turn with each fold. Cover; let stand 15 minutes. Repeat process 3 times, totaling 4 folding cycles over 1 hour. Lightly coat a 10 x 8" food-safe rectangular plastic bin or large, deep turkey roasting pan with cooking spray. Transfer dough to bin. Cover with plastic wrap; chill 8 hours or overnight. Preheat oven to 550F with a baking stone in lower third position of oven. Turn dough out onto a heavily floured surface, maintaining rectangular shape of dough and handling as little as possible. Dust top of dough generously with flour; cut into 4 equal rectangles (about 5 x 4" each) using a bench scraper. Generously flour a large linen kitchen towel (not terry cloth). Gently stretch each dough rectangle by hand into a roughly 12 x 5" rectangle. Place stretched dough rectangles on towel, pulling up small folds of cloth between each rectangle to keep dough separated. Cover dough rectangles with outer edges of towel or with a separate floured towel if necessary; let dough proof until slightly increased in volume, 45 minutes to 1 hour. Gently invert 2 dough rectangles onto an unrimmed baking sheet lined with parchment paper. Slide parchment paper with dough onto preheated baking stone in oven. Reduce oven temperature to 500F; bake until loaves are golden brown and a thermometer inserted in center of loaves registers 205F, 16 to 20 minutes. Transfer baked loaves to a wire rack. Increase oven temperature to 550F. Once temperature has returned to 550F, repeat process with remaining 2 dough rectangles. Let loaves cool completely on wire rack; slice and serve. S(Internet address): "https://www.foodandwine.com/recipes/bellegarde-bakery-ciabatta" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 2g Fat (12.1% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2019 - 0427 --------------- MESSAGE bread-bakers.v119.n020.9 --------------- Date: Sat, 18 May 2019 22:27:45 -0700 From: Reggie Dwork Subject: Classic Italian Bread * Exported from MasterCook * Bread, Classic Italian Recipe By :GIRL VERSUS DOUGH Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- (1 packet) 1 teaspoon granulated sugar 1 cup warm water -- (about 110F) 2 1/2 cups bread flour -- or all-purpose flour 2 tablespoons olive oil 1 teaspoon salt This classic Italian bread recipe is soft and tender on the inside, with a chewy crust on the outside. Homemade bread doesn't get much better - or simpler - than this! PREP: 1:15 COOK: 20 MINS TOTAL: 1:35 YIELD: 1 LARGE LOAF In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 minutes until yeast is foamy. Add 2 cups flour, olive oil and salt. Stir with a wooden spoon or with a dough hook on low speed until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead by hand 10 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms; OR, increase dough hook speed to medium and knead dough in stand mixer 5 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms. Shape dough into a ball; place in an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise 1 hour until doubled. Heat oven to 400 degrees F. Line a baking sheet with a silicone mat or lightly grease the surface with oil or cooking spray. On a lightly floured surface, punch down dough, then carefully shape into a batard/torpedo about 12 inches long. Transfer to prepared baking sheet. Cover with a tea towel and let rise another 20 minutes until puffy. Use a serrated knife to make a few 1/4-inch deep slits in the surface of the loaf. Bake loaf 20 minutes until golden brown. Cool completely on a cooling rack before slicing. Cal 89, Fat 2g, Carb 15g, Sod 147mg, Fiber 0.7g, Pro 2g Review: simple!! it turned out so good,that it was gone in one sitting!!! it's definately my permanent bread recipe!! thank you for sharing!!!:) Review: I actually just made this last night for the purpose of turning it into garlic bread! The bread turned out perfectly, and I'm so excited to share it with my family tonight! Review: This bread was easy to make and tastes great!! Will make this one again! Review: I can actually SEE the fluffiness of that bread in your photos. GORGEOUS. Review: I can actually SEE the fluffiness of that bread in your photos. GORGEOUS. S(Internet address): "https://www.girlversusdough.com/classic-italian-bread/" Yield: "1 lg loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 2g Fat (19.9% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0501 --------------- MESSAGE bread-bakers.v119.n020.10 --------------- Date: Sat, 18 May 2019 22:29:34 -0700 From: Reggie Dwork Subject: Apple Nut Muffins * Exported from MasterCook * Muffins, Apple Nut Recipe By :Mr. Food Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Fruit Hand Made Muffins/Rolls Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup granulated sugar 3 teaspoons baking powder 1 1/2 teaspoons ground cinnamon -- divided 1/2 teaspoon salt 2 eggs 3/4 cup milk 1 apple -- peeled, cored, and finely chopped (about 1-2C) 6 tablespoons butter -- melted 1/3 cup chopped walnuts 1/4 cup packed light brown sugar This wholesome homemade apple muffins recipe with walnuts is a welcome addition to your rise 'n' shine routine or as yummy edible gifts. Everybody loves homemade goodies, and these muffins are no exception! COOK: 20 Min Preheat oven to 375F. Coat a 12-cup muffin tin with cooking spray. In a large bowl, combine flour, granulated sugar, baking powder, 1 teaspoon cinnamon, and the salt; mix well. In a medium bowl, beat eggs with milk. Stir in chopped apple and melted butter. Add apple mixture to flour mixture and stir just until moistened. (Batter will be very stiff.) Fill muffin cups 2/3 full with batter, distributing evenly. Combine walnuts, brown sugar, and remaining cinnamon; mix well. Sprinkle nut mixture evenly over batter. Cal 224, Fat 9g, Carb 32g, Sod 290mg, Fiber 1g, Pro 4g Bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Immediately remove from muffin tin. Serve warm. Review: Yummy! I used more (and larger cut) apples and will definitely make again! Review: Really good I used 2 cups apples ...1 cup is not enough (2 large apples is about right) Review: I noticed on the video clip that Mr. Food said "2 cups" of apples, but the prinhted recipe calls for only 1 cup. which is correct? Sounds like a good recipe, but I'd like to have the correct ingredients before I give it a try. S(Internet address): "https://www.mrfood.com/Bread/Apple-Nut-Muffins-from-Mr-Food" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 9g Fat (36.3% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 291mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0424 --------------- MESSAGE bread-bakers.v119.n020.11 --------------- Date: Sat, 18 May 2019 22:34:08 -0700 From: Reggie Dwork Subject: Lemon Cranberry Scones * Exported from MasterCook * Scones, Lemon Cranberry Recipe By :Barry C. Parsons Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups all-purpose flour 2 1/2 tsp baking powder 1 tablespoon lemon zest -- 1 large lemon, finely grated. 3 tablespoons white sugar pinch salt 3 tablespoons butter 1/2 cup milk 1/2 tsp vanilla extract -- optional 1 egg 3/4 cup dried cranberries -- see notes For the Easy Lemon Glaze 1/2 tablespoon lemon zest -- half a lemon finely grated 2/3 cup powdered sugar -- icing sugar 1 tablespoon lemon juice -- approximately With an easy to make, lemon glaze. Fragrant lemon and tart cranberry in every bite of these soft and tender scones; perfect for afternoon tea or weekend brunch. Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 18 small scones or 8 large Preheat oven to 400F. In a food processor add the flour, baking powder, sugar, lemon zest and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method) Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.) Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely) Add the liquid to the dry ingredients along with the dried cranberries and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don't over work the dough or your scones will get tough and not rise well. Turn the dough out onto a well floured board or counter top. Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about 3/4" thick. Using a 1 1/2" biscuit cutter, cut out your scones and place them about 2" apart on a parchment lined baking sheet. Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid. Pop the scones into the hot oven for about 12 to 15 minutes or until the tops of the scones are evenly browned. Cool on a wire rack. Serve with thick or clotted cream and your favourite jam. To prepare the Easy Lemon Glaze: Simply mix together the ingredients until smooth with no icing sugar lumps. The glaze should be thick but still pourable. If it is too thick add a little more lemon juice, if it is too thin, add a little more icing sugar to bring it to the proper consistency. I like to make the glaze in a small shallow ramekin, which makes dipping the tops of the scones in the glaze quite easy. Let the glaze set for a half hour or so before serving. Recipe Notes: I like to make the smaller scones if serving them for afternoon tea. I like to make the larger scones if packing them into lunches or for picnics. I like to use dried cranberries in these scones but you could use fresh cranberries chopped in raisin sized pieces. One thing about dried cranberries is they seem to vary greatly in moisture content by brand. I also find them to be far more dehydrated when I buy them at the bulk store. If your dried cranberries are not soft and pliable like raisins, I suggest re-hydrating them in water for 30 to 60 minutes. That always does the trick for me. S(Internet address): "https://www.rockrecipes.com/best-scone-recipes/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 6g Fat (24.2% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 213mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0203 --------------- MESSAGE bread-bakers.v119.n020.12 --------------- Date: Sat, 18 May 2019 22:38:06 -0700 From: Reggie Dwork Subject: No-knead Crusty White Bread * Exported from MasterCook * Bread, No-knead Crusty White Recipe By : Serving Size : 33 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 680 g lukewarm water -- (3C, 24 oz) 907 g Unbleached All-Purpose Flour -- see note 1 tablespoon salt 14 g instant yeast -- or active dry yeast, (1 1/2T, 1/2 oz) Note: See Tips below for flour measurement alternatives. The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread-baker, you'll never believe this bread came out of your own oven. And even if you're a seasoned bread baker, you'll love this recipe's simplicity. PREP: 5 mins. to 10 mins. BAKE: 30 mins. to 40 mins. TOTAL: 4:35 to 7 days 50 mins. Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined. Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set - just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread. Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do. When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough - a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can. Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking. Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven to 450F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go. When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven. Place the bread in the oven - onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan - and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature. TIPS FROM OUR BAKERS: The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all (and guaranteed to give you the best results), if you measure flour by weight, use 32 ounces. Using the same ratio/measuring, you can make a half-recipe if you prefer. While it's great to have dough on hand, it's fine to make less. Want to try this with whole wheat flour? You can absolutely make up to half of the total flour whole wheat, either our Premium or white whole wheat flours. Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry. Would it be better to use bread flour here? Bread flour has more gluten-forming protein, so if you choose to use it in this recipe, the crust will be a bit thicker and you won't get quite the same open-holed structure as with all-purpose. We really prefer the texture of both crust and crumb when all-purpose flour is used. If you do use bread flour, increase the water by about 2 teaspoons per cup of flour to make the requisite sticky dough. Want to cut this recipe in half? Go right ahead; simply reduce each ingredient by 50%, including the yeast, and proceed as directed. For super-crusty artisan-style bread, try baking your dough in a Dutch oven. See the details in our blog post: Bread baking in a Dutch oven: the best way to bake no-knead bread. Our thanks to Jeff Hertzberg and Zoë François, whose wonderful book, "Artisan Bread in Five Minutes a Day," is the inspiration for this recipe. YIELD: 3 or 4 loaves, depending on size Cal 100, Fat 0g, Carb 20g, Sod 220mg, Fiber 1g, Pro 4g Review: Thank You! I made this last Sunday. I used the "Dutch Oven" method. So good! This is the first bread I made without my bread machine, it was a HUGE success! Will use this recipe again and again. However, I think only for special occasions because eating too much would not be good for the waistline! Review: I love this bread. I chose to halve the recipe to make sufficient dough for two approximately 14 ounce loaves. I made a couple of modifications to allow for our high altitude (8,000 feet). I slightly increased the hydration from 75% to 78% (12.5 ounces by weight of water to 16 ounces of flour). I halved the amount of yeast to 2 tsp (and could probably go lower). I placed the dough in the refrigerator immediately after mixing.rather than leaving at room temperature for two hours, and allowed for a slow-fermentation over 48 hours. I make my bread in a preheated 5 quart cast-iron Dutch Oven using a parchment paper sling. 35 minutes at 450 degrees worked perfectly. Review: I made this recipe about six months ago and just rediscovered it! Everyone in my family who tried it loved it! I remember there was a comment with suggestions on variations like adding rosemary and other herbs. I tried it with rosemary and it went really well but I don't remember what the other suggestions were. Has anyone had success with adding additional ingredients? Reply: We're glad this was a hit! We've done cheddar and peppers, olives and feta, cinnamon raisin, and more! Our blog article "No-knead bread variations" will give you all of the details. The possibilities are almost endless. Happy baking! Annabelle@KAF Review: I've been making this for years, even since Mark Bittman published the recipe. I make regular loaves, especially like the KAF recipe for pain de mie and Jewish rye, but it's nice to have a soured dough in the fridge, ready to go. I almost always add rosemary to the dough. It's nice. There's only two of us in the house now, so I use a 2 quart deep metal pot instead of the dutch oven. Sprinkle some Maldon and rosemary on top. It's fabulous. S(Internet address): "https://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; trace Fat (2.6% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2018 - 1125 --------------- END bread-bakers.v119.n020 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved