Date: Mon, 08 Jul 2019 01:55:24 +0000 --------------- BEGIN bread-bakers.v119.n027 --------------- 01. Re: bread-bakers Digest, Vol 119, Issue 24 (Debbie Rogers) 02. Trail Mix Scones (Reggie Dwork) 03. Apricot Sweet Buns (Reggie Dwork) 04. Whole Wheat and Steel-Cut Oats Long-Fermentation Bread (Reggie Dwork) 05. Keto Bagels (Reggie Dwork) 06. Carta Di Musica Crackers (Reggie Dwork) 07. Pear Chai Spiced Scones with Spiced Pear Glaze Scones (Reggie Dwork) 08. Turkish Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n027.1 --------------- Date: Sun, 30 Jun 2019 16:30:53 +0000 From: Debbie Rogers Subject: Re: bread-bakers Digest, Vol 119, Issue 24 I have a question about the Overnight Rolls. Do you have to roll, twist to bake or can you shape a different way? ***** Editor's note: Yes, according to a comment on the Taste of Home website, they can be simply rolled into balls and baked. We've update our website: http://www.bread-bakers.com/msgs/v119n024/msg00006.html "This is the only roll recipe I use now. My 11 year old is able to make these by herself. They are great for Thanksgiving or Christmas because you make them the night before. We just make them into a ball shape and put them in a pan to bake. They do great that way." --------------- MESSAGE bread-bakers.v119.n027.2 --------------- Date: Sun, 30 Jun 2019 15:29:32 -0700 From: Reggie Dwork Subject: Trail Mix Scones * Exported from MasterCook * Scones, Trail Mix Recipe By :Dog Tag Bakery Serving Size : 13 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- (188 g) 1/4 cup granulated sugar -- (50 g) 1 tablespoon baking powder -- (15 g) 1 teaspoon kosher salt -- (3 g) 1 cup chocolate chips -- (170 g) 1/3 cup flaked coconut -- (28 g), sweetened or unsweetened 1/4 cup roasted salted pumpkin seeds -- (36 g) 1/4 cup roasted salted sunflower seeds -- (36 g) 1/4 cup chopped dried apricots -- (32 g) 1/4 cup dried cranberries -- (32 g) 1/4 cup raisins -- (32 g) 1 1/4 cups heavy whipping cream -- (300 g) 1/8 cup honey -- (42 g) 1/2 teaspoon vanilla extract -- (2 g) turbinado sugar -- Garnish Preheat oven to 400F (204C). In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add chocolate chips, coconut, pumpkin seeds, sunflower seeds, apricots, cranberries, and raisins, tossing to combine. In a small bowl, whisk together cream, honey, and vanilla. Add cream mixture to flour mixture, stirring with a rubber spatula just until combined and dry ingredients are moistened. (Do not overmix.) Using 1/3-cup measuring cup, scoop dough, and place about 2 inches apart on a nonstick sheet pan. Sprinkle with turbinado sugar, if desired. Bake until browned, 15 to 20 minutes. S(Internet address): https://www.bakefromscratch.com/trail-mix-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 16g Fat (48.7% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0630 --------------- MESSAGE bread-bakers.v119.n027.3 --------------- Date: Sun, 30 Jun 2019 17:05:49 -0700 From: Reggie Dwork Subject: Apricot Sweet Buns * Exported from MasterCook * Buns, Apricot Sweet Recipe By :Bake From Scratch Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm whole milk -- (105F/40C to 110F/43C), divided, (240 g) 2 1/4 teaspoons active dry yeast -- (7 g) 1/3 cup granulated sugar -- (67 g) 1/3 cup unsalted butter -- melted, (76 g) 1/4 cup sour cream -- (60 g) 1 large egg -- (50 g) 1 1/2 teaspoons almond extract -- (6 g) 4 cups all-purpose flour -- divided, (500 g) 1 teaspoon kosher salt -- (3 g) Apricot-Almond Filling -- recipe follows Brown Sugar Glaze -- recipe follows Once a precious commodity traded on the Silk Road, jewel-hued dried apricots offer a chance to enjoy the delicately tart fruit after their notoriously short season has come and gone. We use dried apricots as the sweet golden filling of our almond-flecked sweet buns and top them off with a sticky drizzle of Brown Sugar Glaze. In a medium bowl, combine 3/4 cup (180 grams) warm milk and yeast. Let stand until mixture is foamy, about 10 minutes. In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, melted butter, sour cream, egg, almond extract, and remaining 1/4 cup (60 grams) warm milk. In a large bowl, whisk together 3 2/3 cups (458 grams) flour and salt. Stir half of flour mixture into sugar mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture. Switch to the dough hook attachment. Beat at medium speed until smooth and elastic, about 4 minutes. Add remaining 1/3 cup (42 grams) flour, if needed (dough should not be sticky). Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, about 1 hour. Line 2 rimmed baking sheets with parchment paper. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21x13" rectangle. Spread Apricot-Almond Filling onto dough. Fold dough in thirds, like a letter, creating a 13x7" rectangle. Roll dough into a 13x8" rectangle. Cut 1/2" off each short end of rectangle. Cut dough into 12 (1") strips. Twist each strip, and tie in a knot, tucking ends under. Place on prepared pans. Cover and let rise in a warm, draft-free place (75F/24C) until puffed, about 30 minutes. Preheat oven to 350F (180C). Bake buns, one batch at a time, until golden brown and a wooden pick inserted in center comes out clean, 15 to 20 minutes, covering with foil halfway through baking to prevent excess browning. Brush buns with Brown Sugar Glaze. Let cool on pans for 10 minutes. Serve warm. Store in an airtight container at room temperature for up to 3 days. Apricot-Almond Filling Makes about 1 1/2 cups 1 cup dried apricots, (128 g) 1/3 cup granulated sugar, (67 g) 1 tablespoon unsalted butter, cubed, (14 g) 1/4 teaspoon ground cinnamon 1/2 cup sliced almonds, (57 g) In a small saucepan, bring apricots and water to cover by 1" to a boil over high heat. Reduce heat to low; cook until apricots are softened, about 20 minutes. Drain apricots, reserving 2 tablespoons (30 grams) cooking liquid. In the work bowl of a food processor, place warm apricots, reserved 2 tablespoons (30 grams) cooking liquid, sugar, butter, and cinnamon; pulse until mixture has the texture of jam. Stir in almonds; let cool completely. Refrigerate in an airtight container for up to 1 week. Notes: You can replace the dried apricots with 1 cup of any dried fruit you prefer, or even your favorite jam. Brown Sugar Glaze Makes about 1/2 cup 1/4 cup water, (60 g) 1/4 cup firmly packed light brown sugar, (55 g) 1 vanilla bean, split lengthwise, seeds scraped and reserved In a small saucepan, bring 1/4 cup (60 grams) water, brown sugar, and vanilla bean and reserved seeds to a boil over medium heat. Remove vanilla bean, and let cool completely. Refrigerate in an airtight container for up to 3 weeks. S(Internet address): https://www.bakefromscratch.com/apricot-sweet-buns/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 8g Fat (27.8% calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 177mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0630 --------------- MESSAGE bread-bakers.v119.n027.4 --------------- Date: Sun, 30 Jun 2019 17:09:59 -0700 From: Reggie Dwork Subject: Whole Wheat and Steel-Cut Oats Long-Fermentation Bread * Exported from MasterCook * Bread, Whole Wheat and Steel-Cut Oats Long-Fermentation Bread Recipe By :judy2304 Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups steel-cut oats 5 cups bread flour 4 cups whole wheat flour 3/4 cup nonfat dry milk powder 6 tablespoons coconut sugar 3 tablespoons vital wheat gluten -- optional 2 tablespoons kosher salt 2 tablespoons flax seeds -- crushed, optional 3/4 teaspoon active dry yeast 5 cups water 6 tablespoons vegetable oil 3 tablespoons apple cider vinegar -- (such as Bragg) 2 tablespoons all-purpose flour -- or as needed 1 egg 1 tablespoon water -- or as needed This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread. Prep: 50 min Cook: 1 hr Ready In: 22:35 Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat. Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes. Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours. Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours. Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour. Preheat oven to 500F (260C). Place a pan of water on the lower rack to produce steam for the bread. Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash. Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205F (93 to 96C), 45 to 60 minutes more. Remove loaves from pans and cool on a wire rack. Cook's Notes: 9-grain cracked cereal may be substituted for the toasted steel-cut oats. You can use dry baker's milk in place of the non-fat milk. Use any natural sweetener you prefer. Vegetable oil may be substituted with any nut oil or MCT oil. After coating your loaves with egg wash, feel free to sprinkle your favorite toppings on top. Another way to produce steam during the first 7 to 10 minutes baking is to spray the oven sides with water at least 3 times at 5 minute intervals. Cal 188, Fat 5g, Carb 30g, Sod 507mg, Fiber 4g, Pro 7g Review: Good base recipe. I used this to make a multigrain cinnamon raisin bread. I swapped out 1 cup of the bread flour for 2 cups of ground oats, added an egg for richness, used up my slightly sour milk instead of water, added 1 cup of raisins (soaked in the milk with the wet ingredients, 1 Tbs of molasses. After the over night rest I rolled out the dough to about 1/2 inch thick then applied a cinnamon sugar mix to it like cinnamon rolls. Rolled up the bread then let it rise. For the cinnamon sugar mix I used 1/4 c brown sugar, 2 Tbs white sugar, and 1 Tbs cinnamon. Made 4 BIG loaves. Don't add cinnamon to the bread before the rising because it's an antifungal and can interfere with the yeast. Review: I tried this bread because I had never made yeasted bread before. I did however make quick bread and thought this would be along similar lines. First of all I followed the recipe exactly. I ended up with a lot more dough than the recipe would suggest. I had to divide between 2 really large bowls. It too much dough to put in just 2 loaf pans so I ended up putting it in 2, 9 inch, round pans. However the real problem was the oven temperature. I set my oven at 500 degrees. I brushed the tops with egg wash and put them in the oven for 15 minutes with a pan of water underneath the bread as directed. After 15 minutes the bread was beautifully brown. The recipe stated to tent them which I did and leave them in the oven for another 45 to 60 minutes! I left them for another 10 minutes before noticing a burning smell. Both loaves were badly burned on the bottom and one was burned on the side. When i cut away the burnt part the bread itself is very good. But I think I will learn to knead bread. Review: I love this kind of grain bread. I had some steel cut oats that I needed to use. My mom used to make wheat bread that looked a lot like this bread. I love the crunchy crust, the thick texture of the bread, and it tastes delicious toasted! Hubby loves it too! Will make again, as soon as I get some more steel cut oats! Review: This is my recipe, and I also make it with the 9 grain mix that does not have to be toasted. I usually use coconut palm sugar as the sweetener. This bread is great for toasting, but toasting takes more time than store bread. This is not like any bread you can buy in a store, and you know what goes into it. I make multiple loaves and freeze them after slicing. That way I can use slices as I need them. S(Internet address): https://www.allrecipes.com/recipe/260235/whole-wheat-and-steel-cut-oats-bread-a-long-fermentation-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 6g Fat (17.8% calories from fat); 11g Protein; 49g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 491mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0523 --------------- MESSAGE bread-bakers.v119.n027.5 --------------- Date: Sun, 30 Jun 2019 17:15:54 -0700 From: Reggie Dwork Subject: Keto Bagels * Exported from MasterCook * Bagels, Keto Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups shredded part skim mozzarella -- (6 oz) 1 oz cream cheese -- cubed 1 1/2 cups blanched finely ground almond flour -- (6 oz) 1 tablespoon baking powder -- *Note 1 large egg -- lightly beaten 1/4 cup sesame seeds -- or any other topping Amazingly doughy and fragrant keto bagels are made with the miraculous fathead dough. Ready in just 30 minutes, they will blow your mind! Prep: 15 min Cook: 15 min Total: 30 min Preheat oven to 350F. Line a baking sheet with parchment paper. Place the mozzarella in a medium microwave safe bowl. Top with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 30 more seconds. Stir again, and add the almond flour and the baking powder. Stir to incorporate as best as you can - dough won't come together yet at this point. Add the egg, mixing it in with a rubber spatula and then with your hands. Work quickly, kneading the dough well before it cools and making sure it's completely uniform. Divide the dough into 6 equal parts. I use my kitchen scales to make sure the bagels are all the same size. Knead each part briefly, then roll into a 7" log, starting in the middle and rolling outwards, as shown in the video. Press the ends together to shape into a bagel. Dip the tops of the bagels in the sesame seeds. Arrange the bagels on the prepared baking sheet. Bake until golden brown and fragrant, 15 to 17 minutes. NOTES: *If you need this recipe to be strictly gluten free, use gluten free baking powder. Cal 281, Fat 22g, Carb 8g, Sod 402mg, Fiber 4g, Pro 15g S(Internet address): https://healthyrecipesblogs.com/low-carb-bagels/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 25g Fat (70.1% calories from fat); 16g Protein; 8g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 424mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0319 --------------- MESSAGE bread-bakers.v119.n027.6 --------------- Date: Tue, 02 Jul 2019 22:40:00 -0700 From: Reggie Dwork Subject: Carta Di Musica Crackers * Exported from MasterCook * Crackers, Carta Di Musica Recipe By :King Arthur Flour Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Italian Low Fat Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 241 g Unbleached All-Purpose Flour -- (2C or 8 1/2 oz) 163 g semolina -- (1C or 5 3/4 oz) 1 1/4 teaspoons salt 227 g lukewarm water -- (1C or 8 oz) This crisp cracker bread's colorful name comes from the dough, which is supposed to be rolled so thin that you can read sheet music through it. It's the perfect vehicle for anything from a quick dip in seasoned olive oil to a spoonful of caponata Carta puffs up and crisps beautifully on a super-hot pizza stone. But don't let the lack of a stone stop you; it bakes nearly as nicely on a baking sheet. PREP: 20 mins. to 30 mins. BAKE: 6 mins. to 8 mins. TOTAL: 41 mins. to 53 mins. Preheat your oven to 450F, with a pizza stone in the middle or lower part (not top) of of the oven. If you're not using a stone, preheat a baking sheet in the oven for about 10 minutes before placing breads on it to bake. Mix the flour, semolina, salt, and water, stirring to make a soft dough. Knead till dough is smooth and resilient, about 7 minutes in a stand mixer set at medium speed. Divide the dough into 12 pieces, rounding each piece into a ball. Cover the balls and let them relax for about 15 minutes; this will make them easier to roll out. Roll each ball of dough into an 8" to 9" round on a lightly greased (NOT floured) work surface. The rounds will shrink to about 7". Transfer the rounds, 2 or 3 at a time, to your baking sheet or the hot pizza stone. Bake until the top of the bread is firm and lightly browned, about 4 minutes. Turn them over, and bake until the other side is lightly browned, about 3 to 4 minutes. Remove from the oven, and cool on a rack. Serve with spreads or dips. Or brush with seasoned olive oil, and sprinkle with a touch of salt. If you notice your oven starting to cool down due to the constant opening and closing of its door as you turn the carta, give it a rest between batches; the crackers will puff best if the oven temperature is 450F. Question: So crunchy! This was delicious with olive oil and dried herbs from my mom's garden. I made these crackers the day of my party, and then made fresh homemade pasta. I wonder for how long these would stay fresh and crisp? It would be nice to make them the day before an event, if possible. These big carta wouldn't be good for a stand-up eating event, as they do shatter quite a bit when you eat them. It would make crumbs everywhere...but worth every bit of effort as they taste great (as long as you are sitting.) Response: These should stay crisp for 3-4 days in an airtight container or bag, although in humid weather they may not stay crisp as long. You can re-crisp them by placing them on a cookie sheet in the oven for a brief time. Review: This was really easy to make but still has an impressive presentation. They are addictive once you start eating them, and even more so when you have a good dip to eat with it. Review: This easy recipe is not intended for pizza crust but, in my quest to find a St. Louis style pizza type crust, Carta da Musica seemed like it would fit the bill. Other recipes I have tried have all been too thick although quite delicious; however not what I wanted. This recipe is the closest I have come yet. It was really good! I think I will end my search. I halved the recipe, rolled it thin with my fondant roller and fit it in my preheated cookie sheet. I increased the cooking time slightly, then put the toppings on and baked again until the cheese bubbled. YUM! Even my husband liked it. Review: These were super-easy to make and taste great. I actually got 16 out of the recipe, and they are huge! Right now I'm just nibbling on them straight from the oven, but I think they would be excellent with hummus or even guacamole. It was hard to get them neatly on the hot stone (the edges tend to flop around), but it really didn't matter. They bake up all nice and fluffy even if they go on the stone with wrinkles. Review: These crackers were great, I was expecting it to be tricky, but I did it with my 5 year old and it was pretty straightforward. We served them to guests with some olive oil with garlic and hot pepper flakes and they were very impressed. I rolled them on a silicone mat and found that I needed a little oil to get them thin enough. I have a double walled hollow cookie sheet and they puffed up perfectly on that. I found that rolling them out to the 8-9" diameter was best, any thinner and they didn't puff up so well. They taste exactly like Carr's Table Water Biscuits (from the UK)! S(Internet address): https://www.kingarthurflour.com/recipes/carta-di-musica-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; trace Fat (2.5% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 223mg Sodium. Exchanges: 1 1/2 Grain(Starch). NOTES : 2019 - 0702 --------------- MESSAGE bread-bakers.v119.n027.7 --------------- Date: Thu, 04 Jul 2019 18:57:39 -0700 From: Reggie Dwork Subject: Pear Chai Spiced Scones with Spiced Pear Glaze Scones * Exported from MasterCook * Scones, Pear Chai Spiced Scones with Spiced Pear Glaze Recipe By :Bake From Scratch Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 2 cups all-purpose flour -- (250 g) 1/4 cup granulated sugar -- (50 g) 1 tablespoon baking powder -- (15 g) 2 teaspoons kosher salt -- (6 g) 1 teaspoon ground cinnamon -- (2 g) 1 teaspoon ground ginger -- (2 g) 1/2 teaspoon grated fresh nutmeg -- (1 g) 1/4 teaspoon ground cardamom -- (0.5 g) 1/4 teaspoon ground black pepper -- (0.5 g) 5 tablespoons cold unsalted butter -- cubed, (70 g) 2 small pears -- cored and chopped 1 cup heavy whipping cream -- plus 1 teaspoon heavy whipping cream -- divided 1 large egg Spiced Pear Syrup: 1/4 cup granulated sugar -- (50 g) 1/4 cup water 1 pear -- sliced 1 cinnamon stick 1 star anise Pear Glaze: 1/2 cup confectioners' sugar -- (60 g) 2 tablespoons Spiced Pear Syrup Baked with an aromatic Indian spice and topped with a sweet pear drizzle, these spiced scones are bursting with flavor.. Preheat oven to 425F. Spray an 8" round cake pan with baking spray with flour. Line a baking sheet with parchment paper. For scones: In the work bowl of a food processor, place flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cardamom, and pepper; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Transfer dough to a large bowl, and fold in pears and 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet. In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 16 minutes. For spiced pear syrup: In a small saucepan, bring sugar, 1/4 cup water, pear, cinnamon, and star anise to a boil over medium-high heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Strain mixture through a fine-mesh sieve into a bowl, discarding solids. For pear glaze: In a small bowl, whisk together confectioners' sugar and Spiced Pear Syrup until smooth. Drizzle over warm scones. Question: What kind of pears would you recommend for this recipe? I can't wait to try it…the recipe looks awesome! Response: You could use any types of pears that you would like, but we recommend using Bartlett Pears. Review: These are fantastic!! Just the right texture, with the pears adding a little moisture. I used anjou pears (unpeeled) and they are delicious! S(Internet address): https://www.bakefromscratch.com/pear-chai-spiced-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 416 Calories; 20g Fat (41.9% calories from fat); 5g Protein; 57g Carbohydrate; 4g Dietary Fiber; 88mg Cholesterol; 676mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0704 --------------- MESSAGE bread-bakers.v119.n027.8 --------------- Date: Fri, 05 Jul 2019 20:59:51 -0700 From: Reggie Dwork Subject: Turkish Bread * Exported from MasterCook * Bread, Turkish Recipe By :Anita Singh Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 g all-purpose flour 50 g whole wheat flour 30 g young starter 1 egg -- if you don't want you can skip this 5 g salt 160 g water 1 tablespoon black sesame seeds 2 tablespoons Zatar spice -- (or else you can take dried oregano with roasted white sesame ) 1 tablespoon olive oil -- or butter In a bowl mix the all purpose flour, whole wheat flour and water. Autolyse for one hour. After autolyse add the starter, salt, oil and Zatar spices. Mix well everything and keep aside for 30 mins. Do one set of stretch and fold after 30 mins. After last stretch and fold keep the dough in the fridge overnight (temperature should be between 7 to 8C degrees) or for 12 hours in the fridge. Remove the dough from the fridge after overnight fermentation in the fridge and let the dough rise 40%. Once the dough has risen scrape from all sides and put over parchment paper smooth side up and rough portion down. Grease your palm with oil spread the dough into round shape with thickness of 2". Spread an egg wash on the top of the dough and with the tip of your fingers make few crisscross lines and sprinkle black sesame seeds over it and if you want you can sprinkle Zatar too. Now place this dough with help of parchment paper in your pre heated oven At 220C/430F and bake for 15 mins at this temperature then reduced the temperature to 190C/375F and bake for more 10 mins. While baking ensure that you are not opening the door of the oven. Cut it once it cools down completely or next day. I usually steam the slices for few minutes to make them softer before eating. S(Internet address): https://thebakingnetwork.com/turkish-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 2g Fat (18.9% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2019 - 0705 --------------- END bread-bakers.v119.n027 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved