Date: Mon, 03 Jun 2019 05:55:48 +0000 --------------- BEGIN bread-bakers.v119.n022 --------------- 01. A thank you and a question (Susan Hermosillo) 02. Hot Cross Molasses Raisin Tea Buns (Reggie Dwork) 03. Cranberry Scones (Reggie Dwork) 04. Swiss Twisted Bread Wurzelbrot (Reggie Dwork) 05. Fried Chicken Biscuits With Hot Honey Butter (Reggie Dwork) 06. Fig and Anise Bread (Reggie Dwork) 07. Paul Hollywood's Baguettes (Reggie Dwork) 08. Bread Machine Ricotta Chive Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n022.1 --------------- Date: Mon, 27 May 2019 10:24:43 -0700 From: Susan Hermosillo Subject: A thank you and a question First, thank you, Reggie, so, so much for including the sourdough bread recipe (the issue before last). It was better than any other I've tried. And most importantly, it wasn't gummy, which has been consistently a problem for me. I've realized that my problem was that I was underbaking it. I always baked it to 205 degrees, and it needs 210 degree plus another 5 or so minutes. Which bring me to my question. In baking to this temperature the crust gets very, very dark. Not quite burned, but certainly well past the beautiful golden brown that I would like. I have tried reducing the malt and then baking longer with the lid of the cloche on, then tenting with foil once the lid is removed, and that helped some. Does anyone have any other suggestions? Regards, Sue --------------- MESSAGE bread-bakers.v119.n022.2 --------------- Date: Sun, 02 Jun 2019 16:27:12 -0700 From: Reggie Dwork Subject: Hot Cross Molasses Raisin Tea Buns * Exported from MasterCook * Buns, Hot Cross Molasses Raisin Tea Recipe By : Barry C. Parsons Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Food Processor Fruit Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1/2 cup sugar 2 tsp baking powder -- rounded 1 tsp baking soda -- rounded 2 tsp cinnamon -- optional 1 tsp nutmeg -- optional 3/4 cup butter -- cold & cut in cubes 1 1/2 cup raisins -- light or dark 1/2 cup molasses -- fancy molasses not cooking molasses 1/2 cup milk 1 tsp vanilla extract GLAZE: 1/2 cup powdered sugar -- or icing sugar 1/2 tsp vanilla extract 2 tsp milk -- (to 3 tsp) A quicker alternative to hot cross buns, especially if you love the flavour of molasses. prep: 15 MINUTES cook: 30 MINUTES total: 45 MINUTES Yield: 18 smaller tea buns or 12 large In a food processor or in a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in or pulse in in the butter until the mixture resembles a fine meal. Remove to a large bowl and stir in the raisins. Make a well in the center of this mixture. Mix together the molasses, milk and vanilla. Pour into the well and mix only enough to form a dough ball. If this mixture seems too loose a dough, add a little more flour. Roll to 1" thickness and cut out buns with biscuit cutter and place in a parchment lined 9x13" baking pan. Bake at 350F for 25 -30 minutes. Baking time may vary a little depending on the size of your biscuit cutter. This recipe makes about 12 tea buns. GLAZE: Mix together until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency. Pipe crosses onto the tops of the warm buns. A Ziploc bag with the corner snipped off works well for this if you do not have a piping bag. Cal 330, Fat 8g, Carb 63g, Sod 202mg, Fiber 1g, Pro 3g Review: These are delicious. I ate two before they had a chance to cool! Also made the orange date scones and they are equally delicious. Review: Just made these biscuits (they are in the oven as I type this!) and am just wondering if the quantity of raisins in the recipe is correct. I put in the 1 1/2 cups called for but upon mixing the dough, wondered if it was supposed to 1/2 cup. Seemed like a lot of raisins! (Not a bad thing….I love raisins!) Fantastic dough, really nice to work with. Looking forward to having one of these biscuits with my coffee! Review: Can you make these without raisins or 1/3 of the amount of raisins? S(Internet address): https://www.rockrecipes.com/hot-cross-molasses-raisin-tea-buns/ Yield: "12 to 18" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 369 Calories; 12g Fat (29.5% calories from fat); 4g Protein; 62g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 317mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0602 --------------- MESSAGE bread-bakers.v119.n022.3 --------------- Date: Sun, 02 Jun 2019 20:20:26 -0700 From: Reggie Dwork Subject: Cranberry Scones * Exported from MasterCook * Scones, Cranberry Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1/2 cup powdered sugar 4 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup butter -- cut into pieces 3/4 cup dried cranberries -- snipped dried cherries, dried currants, or snipped raisins 2 eggs -- lightly beaten 1/2 cup buttermilk -- or sour milk, See Note * Buttermilk Granulated sugar Whipped cream -- or butter These cranberry-filled pastries are perfect for serving with coffee on Thanksgiving, Christmas morning, or any day of the year. Note: * To make 1/2 cup sour milk, place 1 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using. Prep: 25 mins Cool: 5 mins Bake: 12 mins at 400F Preheat oven to 400F. In a large bowl stir together flour, powdered sugar, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries. Make a well in center of flour mixture. In a small bowl combine eggs and the 1/2 cup buttermilk. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each portion into a 1/2" thick circle. Cut each circle into six wedges. (Or instead of dividing dough in half, pat or lightly roll dough until 1/2" thick. Cut dough with a floured 2 1/2" round cutter.) Place scones 1" apart on an ungreased baking sheet. Lightly brush tops with additional buttermilk and sprinkle with granulated sugar. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack; cool for 5 minutes. Serve warm with whipped cream. Cal 285, Fat 14g, Carb 33g, Sod 283mg, Fiber 1g, Pro 4g S(Internet address): https://www.bhg.com/recipe/cranberry-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 13g Fat (48.7% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 355mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0602 --------------- MESSAGE bread-bakers.v119.n022.4 --------------- Date: Sun, 02 Jun 2019 20:23:57 -0700 From: Reggie Dwork Subject: Swiss Twisted Bread Wurzelbrot * Exported from MasterCook * Bread, Swiss Twisted Wurzelbrot Recipe By : Jennifer McGavin Serving Size : 40 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 package instant yeast 1 teaspoon salt 250 grams all-purpose flour -- or bread flour, (2 1/2C) 250 grams white whole wheat flour -- or more white bread flour), (2 1/4C) 2 teaspoons malt flour -- barley or wheat; optional if you use bread flour which already contains malted barley 330 milliliters ice cold water -- (1 1/3C) Twisted Bread is the name of a very simple wheat bread from Switzerland. Swiss Wurzelbrot is a loaf that has been twisted two or three times around itself, giving it a bumpy shape like a tree root. Because Wurzelbrot has a long rise in the refrigerator, many of the starches are converted to sugars which caramelize when baked, creating deep, nuanced flavors. Prep: 14 hrs Cook: 30 mins Total: 14:30 Yield: 2 loaves (20 servings) Place dry ingredients in bowl, add water and mix until dough forms (if you are using active dry yeast, dissolve in 1 tablespoon water, first) Turn out onto a lightly floured board and knead with a standing mixture for 5 to 10 minutes (if you want to knead by hand, use wet hands, so no further flour is added), adding a little more flour as needed, to keep dough from sticking to everything. Place dough into oiled casserole dish and place that in a clean plastic bag, such as a garbage bag. Twist tie the top and place in refrigerator for 12 to 24 hours. Remove dish from refrigerator and allow it to reach room temperature before proceeding (1 - 2 hours). At this time, the dough should be visibly risen. (You can let it rise for a longer period of time and make sure the dough shows growth, almost doubled or doubled in size.) Preheat oven to 500F. Place an old aluminum pan on the bottom rack and your baking rack on the next level up. Remove dough from bag and casserole and place on floured board, turning once to coat. Do NOT knead. Using a sharp utensil (bench knife or razor), cut into two pieces, lengthwise. Take a hold of the two ends and twist them (as if you are wringing out a towel) twice. Place on baking tray or cookie sheet lined with parchment paper. To bake, place cookie sheet in the oven, pull bottom rack with old pan out and pour about 2 cups of water into it. Close quickly. If you have a spray bottle with water, open oven after 3 and 6 minutes and give 10 quick squirts onto the walls of the oven. Turn oven down to 450F after that and bake for 20 to 25 more minutes, or until internal temperature of the bread reaches at least 190F. Remove from oven and cool for 1 hour. You can bake these breads directly on an oven stone if you prefer. Preheat the stone for 1 hour. Variation: May be made with all white (bread) flour. S(Internet address): https://www.thespruceeats.com/swiss-twisted-bread-recipe-for-wurzelbrot-1446695 Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; trace Fat (3.6% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 0104 --------------- MESSAGE bread-bakers.v119.n022.5 --------------- Date: Sun, 02 Jun 2019 20:30:27 -0700 From: Reggie Dwork Subject: Fried Chicken Biscuits With Hot Honey Butter * Exported from MasterCook * Biscuits, Fried Chicken Biscuits With Hot Honey Butter Recipe By :Tejal Rao Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE BISCUITS: 450 grams all-purpose flour -- (3C) 37 grams baking powder -- (3T) 1 tablespoon sugar 1 1/2 teaspoons kosher salt 100 grams cold unsalted butter -- cubed, (7T) 360 milliliters whole milk -- (1 1/2C) FOR THE CHICKEN: 6 boneless skinless chicken thighs 113 grams all-purpose flour -- (3/4C) 2 teaspoons cayenne 2 teaspoons kosher salt -- plus more for seasoning 3 eggs 270 grams panko -- (3C) Canola oil -- or other neutral oil, for frying FOR THE BUTTER: 142 grams unsalted butter -- softened, (10T) 3 tablespoons honey Hot sauce -- a vinegary variety such as Crystal, to taste Sliced dill pickles -- for serving This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in. TIME: 1 1/2 hours, plus cooling Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together. Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour. Heat oven to 425F. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2" thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2" wide. Reroll the scraps and cut again as needed. Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day. Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt. Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce. In a large, heavy bottomed skillet, pour in oil to a 2" depth and heat to 350F. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight. Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side. Review: Reduced the baking powder by 1/3 and cooked the chicken while the biscuit dough rested in the fridge. Don't be afraid of the amt of cayenne in the flour, go for it (and maybe even a little more)! Used Frank's in the butter honey. Delicious and so forgiving since you can serve at room temp. Definitely a keeper! Review: I think two teaspoons of baking powder and two teaspoons of sugar. I would also use buttermilk rather than whole milk. Buttermilk does something for biscuits that whole milk just can't do. By buttermilk, I don't mean adding vinegar or lemon to whole milk and waiting for it to curdle. I mean store bought buttermilk or if you're real lucky making your own from raw milk. Review: I used 3 boneless breasts (about 5 pounds - we raise meat birds and they are BIG). Amounts worked out perfectly. Thanks to those whose notes pushed me to self-rising. I've never used it, but the biscuits were fine. I'd never used Panko crumbs before. They will be my new go-to. Thanks for the introduction, NYT! LOVE the honey butter - kept adding more & more hot sauce. QUESTION for all: 37 grams BP (~ 3 T) seems a lot. How did it work for any of y'all that tried it?? Review: I made this recipe with one small adjustment. I substituted chicken breast in place of the thigh meat. Because I pounded the meat to an even thickness, it stayed very moist and tender. I rarely fry anything, but both my husband and I really enjoyed how crisp and juicy these sandwiches were! I will definitely make this recipe again. Review: My mother made delicious fried chicken by frying it a little bit in oil then putting it on a rack over a cookie sheet in the oven and finishing cooking it that way. Less greasy, cooked and moist all the way through. Review: Lightly knead biscuit dough just until it comes together. Springing back is for yeast dough! Review: I brined my chicken in buttermilk first....and also reduced the baking powder. I used a combo of panko and fresh bread crumbs for my breading as I had left over bread ends. I subbed about a 1/4 or 1/3 of the butter for Crisco for a flakier texture....but like the full better method too. Review: Cut the baking powder by almost a third (thank you, guys!) and biscuits were great. Forgot to salt chicken before dredging etc and definitely wish I had. Used up all the honey butter and might even drizzle chicken with sriracha too next time for added oomph. And/or brine it first. That said, chicken was perfectly crisp and even though I think it needed more punch overall, this was a hit at our 4th of July. Review: Fantastic addition to our picnic yesterday. A few notes: if you're as frugal as I am, start your chicken-breading line with just 1/2 cup of flour and 2 eggs--you can add more if you need it, but you'll be sad if you have to pour a bunch of stuff out. Similarly, made the honey butter with just a stick of butter and slightly less honey and it was more than enough. And I'm with the others on cutting down the baking powder in the biscuits. But besides that, WOW, super delicious!! Review: I have always used a 3 cup flour to 1 tablespoon powder ratio, sometimes a 3:1 1/2 ratio based on use. Ditto for recipes I've seen at Saveur and Fine Cooking. Even your recipe, A Master Recipe for Biscuits and Scones, NY Times, uses a 3:1 ratio. Review Too much baking powder in those biscuits. Usually 1 to 1 1/2 teaspoons per cup of flour so that means you would need 3 to 4 1/2 teaspoons, not 3 tablespoons (that's 9 teaspoons!!!) for this recipe. Even better, skip adding salt and baking powder and do the smart southern thing and use self-rising flour. Works like a charm. Use the sugar if you want, but that's unnecessary. Review: One caveat: many of the self-rising flours are made with bleached flour, and the bleaching process removes most of the flavor and nutrients. If you want a self-rising flour, look for one made with unbleached flour. White Lily has begun offering one, as have other companies. S(Internet address): https://cooking.nytimes.com/recipes/1018818-fried-chicken-biscuits-with-hot-honey-butter - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 929 Calories; 40g Fat (38.6% calories from fat); 22g Protein; 121g Carbohydrate; 4g Dietary Fiber; 204mg Cholesterol; 1960mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0223 --------------- MESSAGE bread-bakers.v119.n022.6 --------------- Date: Sun, 02 Jun 2019 20:42:05 -0700 From: Reggie Dwork Subject: Fig and Anise Bread * Exported from MasterCook * Bread, Fig and Anise Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons yeast 1 1/8 cups water -- lukewarm 3 1/2 cups bread flour -- (420 g) 2 1/2 tablespoons honey 1 1/2 teaspoons salt 1 1/2 teaspoons butter -- or margarine 3/4 teaspoon anise seed 3/4 cup dried figs -- snipped Snip or cut the figs into moderately large pieces so they can still be recognized after processing. Bread machine: Add all ingredients to the pan as recommended, select light crust, sweet (raisin bread) recipe and start the machine. Food processor: Oil a bowl and set aside. Add bread flour, salt, anise seed, chopped figs, and yeast to the food processor. In a 2-cup measure combine water, honey, and butter or margarine. Start the processor and pour in water mixture. Do not process longer than 45 seconds. Place in prepared bowl, cover, and let rise 1 1/2 to 3 hours. Punch dough down, form into a loaf, and place in an 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Cover and let rise until doubled, about 1 hour. Bake in preheated oven at 350F for 50 to 60 minutes or until golden brown. Remove from pan; loaf should sound hollow when tapped. Cool on wire rack. Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 1g Fat (6.1% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 206mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 1997 - 1015 Bread machine: nice rise, texture, flavor and color with margarine 1998 - 0223 Food processor: used butter, baked 60 min. Good --------------- MESSAGE bread-bakers.v119.n022.7 --------------- Date: Sun, 02 Jun 2019 20:58:55 -0700 From: Reggie Dwork Subject: Paul Hollywood's Baguettes * Exported from MasterCook * Bread, Paul Hollywood's Baguettes Recipe By :Paul Hollywood Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil -- for greasing 500 g white bread flour -- plus extra for dusting (1 lb 2 oz) 10 g salt -- (1/4 oz) 10 g instant yeast -- (1/4 oz) 370 ml cool water -- (13 fl oz) This baguette recipe by Paul Hollywood is the technical challenge recipe in the Bread episode of Season 3 of The Great British Baking Show. It is explained in further detail by Paul in Masterclass: Part 2. Prep: 2 Hours Cook: 10-30 Minutes Yield: 4 baguettes Lightly oil a 2 1/4 liter (4 pints) square plastic container with olive oil. (It's important to use a square tub as it helps shape the dough.) Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don't put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5 to 7 minutes, until you have a glossy, elastic dough. Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size. Dredge a linen couche with flour and lightly dust the work surface with flour. Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively. Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage - the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don't force it out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm (12 ") long. Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger. Preheat the oven to 464F and put a roasting tray in the bottom of the oven to heat up. When the baguettes are risen, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray. Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20 to 25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack. Tips/Techniques: For this recipe you will need a freestanding mixer with a dough hook attachment, a 2 1/4 litre/4 pint square plastic container and a linen couche. Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested. Question: I am mixing the Baguette dough now and with the US MEASUREMENTS my dough is not loose and silky. I used 4 c. flour and 370 ml water. Should I have added more water? Review: I've made this a number of times, using a scale set to grams, and a metric liquid measure, and King Arthur Bread Flour (12.8% protein content - UK strong flour runs around 12%, so they're essentially equivalent). My dough is somewhat wet but isn't loose. I give it 30 seconds or so of hand-kneading when it comes off the dough hook, and that gives it a silky feel. You might want to invest in a kitchen scale; I've found it really helps in bread-making. Review: If you use the couche, roll the loaves off the couche onto the baking pan. My dough was much too soft to pick up, so I mangled two and had two nice ones. But they all tasted great! As Paul says, a slow prove gives bread flavor. Source: "courtesy of The Great British Baking Show" S(Internet address): http://www.pbs.org/food/recipes/paul-hollywoods-baguettes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 1g Fat (4.4% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 244mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 0602 --------------- MESSAGE bread-bakers.v119.n022.8 --------------- Date: Sun, 02 Jun 2019 21:35:24 -0700 From: Reggie Dwork Subject: Bread Machine Ricotta Chive Bread * Exported from MasterCook * Bread Machine Ricotta Chive Bread Recipe By :King Arthur Flour Co Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 227 g lukewarm water -- (1C or 8 oz) 85 g ricotta cheese -- or whole or part-skim (1/3C or 3 oz) 1 1/2 teaspoons salt 14 g granulated sugar -- (1 Tbsp or 1/2 oz) 361 g Unbleached bread flour -- (3C or 12 3/4 oz) 28 g chopped chives -- or chopped wild leek leaves, (1/2C or 1 oz) 2 1/2 teaspoons instant yeast Made start to finish in a bread machine, this bread has a tender crumb and is filled with flecks of green from the chives. If you have wild leeks (ramps) growing in your yard, use them in place of chives. PREP: 5 mins. BAKE: 3 hrs TOTAL: 3:05 YIELD: 1 loaf, 16 slices Serving Size 1 slice, 45g Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for basic bread, light crust, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the loaf completely before serving. Store bread, well wrapped, at room temperature for several days. Freeze for longer storage. Tip: Don't have a bread machine? Mix, knead, and shape the dough, then let it rise until very puffy. Deflate the dough, shape it into a log, and place it in an 8 1/2" x 4 1/2" pan. Cover the pan, let it rise until it's crowned about 1" over the pan's rim, uncover, and bake in a preheated 350F oven for about 35 to 40 minutes, until it tests done. Cal 90, Fat 1g, Carb 17g, Sod 150mg, Fiber 1g, Pro 4g Review: Fabulous recipe! Lovely crumb, smooth and crispy. The chives add a lovely, savory bit; adore the recipe!! Review: I made this by hand without the chives (I wanted neutral sandwich bread), and it turned out beautifully. Thank you for a terrific recipe. Review: I tried this recipe with fresh garden herbs, as I was out of scallions. I added minced garlic, fresh rosemary, sage, and oregano. I have been experimenting with different flours and tried substituting half Italian flour (tipo 00) and half KA AP flour and it was very good, but a little denser than it would have been with the bread flour. Now, I'm making a second loaf to take to the office, and am using regular AP flour. I'm betting I will only have an empty pan to take home at the end of the day! Review: I made this in my Kitchen Pro bread machine. The loaf fell and the final product was tremendously ugly, but I didn't care because it was soft and tasted excellent. It's a great way to use leftover ricotta from a pasta recipe. Review: Another fantastic bread recipe, King Arthur Flour. Thank you. This one was fun to bake too, and we just loved the texture and flavors here. Thanks for giving us these recipes, we really appreciate having them! Review: I am so happy with this recipe! We all thoroughly enjoyed this bread; it was gobbled down in no time. The dough had a lovely texture and such a great flavor. And it was so easy to make! Review: The recipe sounded delicious so I wanted to make it immediately; however I did not have ricotta or chives on hand. Used cottage cheese and green onion tops instead and baked in my bread machine. Smelled heavenly and tasted divine! Excellent toasted, as well, topped with seasoned tomatoes...will bake this often! Thanks for posting! Review: I didn't have any fresh chives so I used chopped garlic scapes ( the curly tips of a garlic plant). This is a quick rising loaf which smells amazing while it bakes and it tastes delicious. I will make this again using fresh chives so I can compare. Also, since I don't have a bread machine I used my stand mixer and it worked well for this recipe. Review: I made this bread today (4/15/2016) from the recipe in the current (Spring 2016) issue of Sift. I think the Sift recipe was translated from the recipe here--originally meant for a bread machine--mostly because I don't feel like the mixing-by-hand method (my method of mixing and kneading dough) incorporated the ricotta cheese properly. The recipe in Sift states to mix and knead the dough by hand, mixer, or bread machine (for a recipe intended for a bread machine). The Sift magazine recipe doesn't state how long to mix and knead. I like to have a ballpark figure to go by when kneading. I kneaded until it felt right, but I worried about adding too much flour (I didn't) while kneading since the dough continued to get sticky. KAF's reply to a comment here states to use an 8 1/2 by 4 1/2" loaf pan, while Sift's pan dimensions for this recipe are to use a 9 by 5" loaf pan. That makes a difference, so which is the proper size? The risings went well, but when I made the "decorative" slashes in the top, I saw with horror the dough deflating, but rushed it into the hot oven thinking it would pop back up. It didn't. (Next time I will not make those slashes.) The bread came out just okay, nothing more, nothing less. It tasted good, but I was disappointed, especially with Sift magazine's recipe. Now that I see that this recipe started out as a bread machine recipe, I'm wondering why KAF didn't give more explicit directions in the magazine, or why they even included it in that issue.If you mix the ingredients in the order listed, the water and ricotta should combine to make a slurry that takes up the flour evenly, even mixing by hand. The standard time for kneading dough is a minimum of 6 minutes (best to start there for a mixer) and up to 8 minutes by hand. This bread is a quick riser; next time try checking the loaf's height after 30 minutes; it may be ready to bake sooner. The correct pan size is 9" x 5"; usually a bread calling for 3 cups of flour can go in either an 8 1/2" or a 9", but in this particular bread's case the larger pan is a better choice. S(Internet address): https://www.kingarthurflour.com/recipes/ricotta-chive-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 1g Fat (10.4% calories from fat); 4g Protein; 18g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0602 --------------- END bread-bakers.v119.n022 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved