Date: Mon, 15 Jul 2019 04:15:32 +0000 --------------- BEGIN bread-bakers.v119.n028 --------------- 01. Slow Cooker Banana Bread (Reggie Dwork) 02. Blueberry Banana Oatmeal Pancakes (Reggie Dwork) 03. Salt and Pepper Biscuits (Reggie Dwork) 04. Cornbread with Caramelized Apples and Onions (Reggie Dwork) 05. Pumpkin Wheat Honey Muffins (Reggie Dwork) 06. Spiraled Wheat Loaf Bread (Reggie Dwork) 07. Steel Cut Oatmeal Honey Bread (Reggie Dwork) 08. White Chocolate Pear and Fig Morning Bread (Reggie Dwork) 09. Sourdough Boule (Reggie Dwork) 10. Chocolate Peanut Butter Babka (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n028.1 --------------- Date: Sun, 30 Jun 2019 17:12:25 -0700 From: Reggie Dwork Subject: Slow Cooker Banana Bread * Exported from MasterCook * Bread, Slow Cooker Banana Recipe By :Chalc3d0ny Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Fruit Posted Quickbread Slow Cooker Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 cups very ripe mashed bananas -- 2-3 large bananas 1 cup sugar 3/4 cup semi-sweet chocolate chips 1/2 cup plain Greek yogurt -- or sour cream 1/2 cup unsalted butter -- room temperature 2 large eggs 1 tablespoon bourbon -- optional 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt Remove stoneware inset from slow cooker and turn heat up to high. Grease inset (or a loaf pan) with butter or non-stick spray. In a bowl, combine flour, baking soda and salt, and set aside. In a separate large bowl or mixer, cream together butter and sugar until light and fluffy. 3 to 5 minutes. One at a time, add eggs, waiting for each to be fully incorporated before adding the next. Beat in the mashed bananas, yogurt, bourbon, vanilla extract and cinnamon. Slowly add in the dry ingredients and mix until just combined. Gently fold in chocolate chips. Pour batter into slow cooker inset, return inset to slow cooker sleeve and cook for 2 to 3 hours. Note: if using a loaf pan, place a layer of crumpled aluminum foil on the bottom to keep the pan from touching the bottom of cooker. Then cover the foil with damp paper towels. Cook for 3 to 4 hours, or until toothpick inserted in center comes out clean. Remove inset or loaf pan from slow cooker and let cool for 15 minutes. Run a knife around the edge of the pan to loosen the loaf, remove and let cool completely before serving. Source: "adapted from Bake At Midnite" S(Internet address): https://12tomatoes.com/slow-cooker-recipe-never-dry-chocolate-chip-banana-bread/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 327 Calories; 13g Fat (34.8% calories from fat); 4g Protein; 51g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 209mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0405 --------------- MESSAGE bread-bakers.v119.n028.2 --------------- Date: Sat, 06 Jul 2019 16:18:13 -0700 From: Reggie Dwork Subject: Blueberry Banana Oatmeal Pancakes * Exported from MasterCook * Pancakes, Blueberry Banana Oatmeal Recipe By :Kevin Lynch Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cast-Iron Skillet Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- rice flour for gluten-free 1/2 cup rolled oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup milk -- or almond milk 1 egg -- lightly beaten 2 tablespoons melted butter -- or oil 1 overripe banana -- mashed 2 tablespoons honey -- or maple syrup 1 cup blueberries 1 tablespoon chia seeds -- optional 1 cup yogurt 2 tablespoons honey 1 tablespoon lemon juice Of course pancakes aren't only for breakfast, they also make great brunches, lunches and my all time favourite treat, pancakes for dinner! Pancakes are a perfect base to add flavour and a great classic is blueberries! I am really into the blueberry and banana combo, especially with oatmeal and yogurt, so it seems only natural that blueberry oatmeal banana pancakes would be oh so good and topping them with yogurt instead of syrup would just take them over the edge of amazing! These blueberry banana oatmeal pancakes with honey lemon yogurt are perfect for any occasion from busy workday breakfasts, to special weekend brunches and even for dinner! Prep: 5 minutes Cook: 15 minutes Total: 20 minutes Mix the flour, rolled oats, baking powder, baking soda and salt. Mix the milk, egg, butter, banana and honey. Mix the wet ingredients into the dry ingredients followed by the blueberries and chia seeds. Heat a pan over medium heat, melt a touch of butter in it, pour 1/4 cup of the batter into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2 to 3 minutes, before flip the pancake to cook the other side until the bottom is golden brown, about 1 to 2 minutes and repeating with the remaining batter. Enjoy topped with the mixture of yogurt, honey and lemon or maple syrup, etc. S(Internet address): https://www.closetcooking.com/blueberry-banana-oatmeal-pancakes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 428 Calories; 13g Fat (27.0% calories from fat); 12g Protein; 68g Carbohydrate; 4g Dietary Fiber; 85mg Cholesterol; 553mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0706 --------------- MESSAGE bread-bakers.v119.n028.3 --------------- Date: Wed, 10 Jul 2019 20:51:19 -0700 From: Reggie Dwork Subject: Salt and Pepper Biscuits * Exported from MasterCook * Biscuits, Salt and Pepper Recipe By :Alison Roman Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Food Processor Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sour cream 4 tablespoons heavy cream -- divided 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/2 teaspoon coarsely ground black pepper -- plus more 2 cups all-purpose flour -- plus more for surface 6 tablespoons chilled unsalted butter -- cut into pieces Flaky sea salt -- (such as Maldon) Salt-and-Pepper Butter optional (recipe below) Adding sour cream to the dough imparts richness and a bit of tang, and doesn't thin it out too much. Preheat oven to 425F. Whisk sour cream and 3 Tbsp. heavy cream in a small bowl. Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix). Roll out dough on a lightly floured surface until 3/4" thick. Using cutter, cut out biscuits, rerolling scraps as needed. Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15 to 20 minutes. Serve warm with salt-and-pepper butter, if desired. DO AHEAD: Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired. Cal 180, Sat Fat 7g, Carb 25g, Sod 460mg, Fiber 24g, Pro 4g https://www.bonappetit.com/recipe/salt-and-pepper-butter Salt-and-Pepper Butter Sure, it's optional, but you really want to make this. Makes: about 1 cup 1 cup unsalted butter, room temperature, (2 sticks) 1 teaspoon kosher salt, plus more 1 teaspoon coarsely ground black pepper, plus more Using a wooden spoon, mix butter until smooth and creamy. Mix in salt and pepper. Season with more salt and pepper to taste. DO AHEAD: Butter can be made 2 days ahead. Cal 100, Fat 100g, Carb 30g, Sod 120mg S(Internet address): https://www.bonappetit.com/recipe/salt-and-pepper-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 16g Fat (54.7% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 434mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0710 --------------- MESSAGE bread-bakers.v119.n028.4 --------------- Date: Wed, 10 Jul 2019 22:10:31 -0700 From: Reggie Dwork Subject: Cornbread with Caramelized Apples and Onions * Exported from MasterCook * Cornbread with Caramelized Apples and Onions Recipe By :Alison Roman Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup unsalted butter -- plus 2 Tbsp. unsalted butter 1 medium onion -- thinly sliced 1 teaspoon kosher salt -- plus more Freshly ground black pepper 2 medium red- or pink-skinned apples -- thinly sliced 5 tablespoons sugar -- divided 3 teaspoons fresh thyme leaves -- divided 1 1/2 cups cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 2 large eggs 1 1/2 cups buttermilk Use Pink Lady or similar apples in this recipe. If you don't have (or can't spare) a cast-iron skillet, this can also be finished off in an 8x8" glass dish for baking. Preheat oven to 400. Melt butter in an 8" cast-iron or other heavy skillet over medium-high heat. Pour all but 2 Tbsp. butter into a small bowl; set aside. Add onion to butter in skillet, season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, about 4 minutes. Add apples, 2 Tbsp. sugar, and 2 tsp. thyme and cook, stirring often, until apples are softened, about 4 minutes. Transfer onion mixture to a medium bowl and reserve skillet. Whisk cornmeal, flour, baking powder, 1 tsp. salt, and remaining 3 Tbsp. sugar in a large bowl. Gradually whisk in eggs, buttermilk, and 3/4 cup reserved melted butter until smooth (no lumps should remain). Fold in half of onion mixture and scrape batter into reserved skillet. Top with remaining onion mixture and remaining 1 tsp. thyme. Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30 to 40 minutes. Let cool slightly before serving. DO AHEAD: Cornbread can be made 6 hours ahead. Reheat before serving, if desired. Cal 400, Fat 22g, Carb 45g, Sod 110mg, Fiber 5g, Pro 6g S(Internet address): https://www.bonappetit.com/recipe/cornbread-with-caramelized-apples-and-onions - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 22g Fat (47.3% calories from fat); 7g Protein; 49g Carbohydrate; 4g Dietary Fiber; 109mg Cholesterol; 488mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0710 --------------- MESSAGE bread-bakers.v119.n028.5 --------------- Date: Sat, 06 Jul 2019 16:20:06 -0700 From: Reggie Dwork Subject: Pumpkin Wheat Honey Muffins * Exported from MasterCook * Muffins, Pumpkin Wheat Honey Recipe By :Colleen Moir Serving Size : 12 Preparation Time :0:00 Categories : Fruit Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins 1 1/2 cups whole wheat flour 1/2 cup packed brown sugar 1 teaspoon pumpkin pie spice 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 3/4 cup canned pumpkin puree 1/2 cup vegetable oil 1/2 cup honey 1/2 cup chopped walnuts The goodness of whole wheat flour and pumpkin sweetened with honey. Plump raisins and chopped walnuts add to the wholesome goodness of these muffins. Good for breakfast, brunch or snack! Prep:15 min Cook: 20 min Total: 35 min Preheat the oven to 350F (175C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups. Infp: Cal 263, Fat 13g, Carb 36g, Sod 224mg, Fiber 3g, Pro 4g S(Internet address): https://www.allrecipes.com/recipe/56312/pumpkin-wheat-honey-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 277 Calories; 13g Fat (40.8% calories from fat); 5g Protein; 38g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2018 - 0702 --------------- MESSAGE bread-bakers.v119.n028.6 --------------- Date: Sat, 06 Jul 2019 16:24:19 -0700 From: Reggie Dwork Subject: Spiraled Wheat Loaf Bread * Exported from MasterCook * Bread, Spiraled Wheat Loaf Recipe By :King Arthur Flour Co Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- WHITE DOUGH 241 g Unbleached All-Purpose Flour -- (2C or 8 1/2 oz) 1 cup salt 11 g sugar -- (1 Tbsp or 3/8 oz) 1 1/2 teaspoons instant yeast 28 g butter -- (2 tab or 1 oz) 18 g nonfat dry milk -- (1/3C or 5/8 oz) 170 g water -- (3/4C or 6 oz) WHEAT DOUGH 170 g White Whole Wheat Flour -- (1 1/2C or 6 oz) 1/2 teaspoon salt 18 g sugar -- (1 1/2 Tbsp or 5/8 oz) 2 1/2 teaspoons instant yeast 28 g butter -- (2 Tbsp or 1 oz) 25 g nonfat dry milk -- (1/2C or 7/8 oz) 1 tablespoon black cocoa -- optional, for color 1 1/2 teaspoons Whole-Grain Bread Improver 113 g water -- (1/2C or 4 oz) EGG WASH 1 large egg -- beaten, for sealing the layers of dough The striking visual combination of white and whole wheat bread is as tasty as it is attractive. PREP: 45 min BAKE: 45 min TOTAL: 3:25 YIELD: one 12" loaf King Arthur recommends their Baker's Special Dry Milk. It's denser then nonfat dry milk so use 2 Tbsp (18g) in the white dough and 3 Tbsp (25g) in the wheat dough. Prepare the white and wheat doughs separately, mixing and then kneading until smooth. Allow them to rise for 1 hour. Roll each piece of dough into a 12" x 12" square. Brush the white dough with part of the beaten egg, center the wheat dough atop it, and brush the wheat dough with beaten egg. Roll up like a log, pinching the seam and ends closed. Place the dough in a covered baker, which you've sprinkled generously with cornmeal, or in a lightly greased 12" sandwich pan, and cover the pan with a lightly greased piece of plastic. Allow the bread to rise for about 45 minutes, or until it's filled the pan and crowned about 1" over the rim. Remove the plastic, and place the cover on the baker (or leave the sandwich pan uncovered), and put it in a cold oven. Set the heat to 425F, and bake for 15 minutes. Reduce the heat to 350F, and bake for an additional 15 minutes. Remove the cover from the baker, and bake for a final 15 minutes, or until the interior of the loaf measures 190F on an instant-read thermometer. Remove the loaf from the pan, and allow it to cool completely before slicing. The loaf may be stored, well-wrapped, at room temperature for 5 days or frozen for 3 months. Question: This is a great tasting bread, but I have made it twice and the 2 doughs always separate to some extent - so you have a nice spiral but gaps between the light and dark. I follow the recipe exactly, and press down heavily on the combined dough before rolling into a loaf. Is there a trick to eliminating the separation? ResponseL: If you brush your layers with a bit of water before rolling them up, it should help the two to seal together more thoroughly, eliminating much of the gap you're seeing now. Review: this is great! i am a lousy baker and can't believe i accomplished this, very tasty and impressive looking. i used a pullman pan and it worked fine Review: This dough was easy to work with and rolled out nicely. The covered baker gives it a lovely crust. (I use a "classic" Romertopf unglazed clay baker that I got at a yard sale.) My only problem was that the layers didn't stick together well and I ended up with big gaps in the loaf. I think part of the problem was that I followed the directions and rolled the dough to 12 inches wide, but my pan isn't 12 inches long. I had to squish it up a little to shorten it after I rolled and shaped the loaf. I'd also like a little more flavor; maybe next time I will let it rise overnight. Review: Delicious recipe. It is simple to make and well behaved. I wish that I had rolled the dough tighter to create a better spiral, but that will be a lesson for next time. Review: I add deli rye flavor to white whole wheat dough for delicious pumpernickel/rye like flavor. Everyone loves this bread! Review: I had made a similar recipe from a common yeast manufacturers website and it had flax in the wheat portion. Amanda at KAF gave me some advice about how much flax and water. I decided against experimenting. Glad I did. I was hesitant about the instructions, but I thought what the heck. Everything was nice and satiny and I started the wheat first. The whole thing came together beautifully. When cool enough to cut, it was absolutely gorgeous. The flavor of this loaf was better than the yeast maker's. The egg wash really helped hold it together, a step not provided by the other website. It made a big difference. This is a keeper, think the experimenting will be doubling the loaf. Amanda, thanks so much for the advice, you were most helpful. Question: Beautiful loaf, nice moist crumb! My husband loved the look and taste, and he is not really a wheat bread fan. I made mine with regular whole wheat, and the color contrast was very nice. I baked it in a 13" Pain de Mie pan. The loaf rose very quickly, even at this low altitude, and had great oven spring. Next time, I think I will bake it one shelf lower, and maybe try WWW and WW. Thanks for another winning recipe! I thought the instructions for baking in the pan were a bit ambiguous, as at one point the instructions are to cover the pan, and in the next paragraph, the instructions are to bake uncovered. I took this to mean to cover the loaf with plastic, let rise, and bake uncovered. Response: If you are using the covered stone ware pan, bake it covered for the first half hour, then remove the cover for the loaf to brown. If you are baking it in a loaf pan , don't cover during baking. You were correct to cover with plastic fro the rise. S(Internet address): https://www.kingarthurflour.com/recipes/spiraled-wheat-loaf-recipe#reviews - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 2g Fat (22.6% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 4341mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0425 --------------- MESSAGE bread-bakers.v119.n028.7 --------------- Date: Sat, 06 Jul 2019 16:31:16 -0700 From: Reggie Dwork Subject: Steel Cut Oatmeal Honey Bread * Exported from MasterCook * Bread, Steel Cut Oatmeal Honey Recipe By :Martha Pesa Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup steel-cut oats 1 cup boiling water 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1/2 stick butter -- (4 Tbsp) 3 tablespoons honey 1 egg 2/3 cup whole milk Non-stick cooking spray This Steel Cut Oatmeal Honey Bread is very easy to make! The oats first soak in boiling water for about two hours to soften - then that is mixed into a fuss-free batter that includes both milk and honey. It bakes up with a wonderful crust that is easy to slice and serve. Prep: 2:15 Cook: 1:10 Total: 3:25 Yield: 1 loaf Place steel cut oats in a large bowl and cover with the one cup of boiling water. Let sit uncovered at room temperature for 2 hours. Stir once half way through. Preheat oven to 350F. In a medium bowl, sift flour, baking powder and salt. In a small microwave safe bowl, melt butter and honey then stir into bowl with oats. Beat egg into milk and alternately add milk mixture and flour mixture to large bowl with oats stirring with a wooden spoon as you add each. Do not over mix, just mix to combine wet into dry. Generously spray a standard size loaf pan with non-stick cooking spray and scrape the dough into the pan. Using a spatula, smooth out the top then place in oven for 70 minutes (one hour and ten minutes), or until a tooth pick inserted in center comes out clean. The dough is dense so we recommend leaving in for the full 70 minutes. As soon as the bread comes out of the oven, remove from pan and cool on a wire rack to cool completely. Slice and serve with additional drizzled honey. Question: can this bread be frozen? Response: We haven't tried freezing it ourselves, but I think it would be fine. Just wrap tightly to keep fresh and to prevent any freezer burn. Review: This is absolutely delicious! Very hearty and satisfying. My kids loved it. Question: made this today, so delicious! Used a mixture of honey and maple syrup, and half and half and buttermilk. I added flax seeds to the top. Do you know how long this bread will keep? Response: So glad you enjoyed the recipe and your additions sound great! Tightly wrapped, I think it should keep for just a few days. Review: Just made it and it was delicious! I used agave nectar instead of honey, and 1/3 cup soy milk and 1/3 cup half and half because I didn't have whole milk. Rose really well in my 9 x 5 pan. Review: Made 2 loaves of this bread today and it is a fan favorite! Hearty, a little sweet, with a nice gentle crunch from the oats. I used land o lakes flax seed oil margarine instead of butter and 2% milk. S(Internet address): https://www.afamilyfeast.com/steel-cut-oatmeal-honey-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 6g Fat (25.9% calories from fat); 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 332mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0523 --------------- MESSAGE bread-bakers.v119.n028.8 --------------- Date: Sat, 06 Jul 2019 16:49:22 -0700 From: Reggie Dwork Subject: White Chocolate Pear and Fig Morning Bread * Exported from MasterCook * Bread, White Chocolate Pear and Fig Morning Recipe By :Naylet Larochelle Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole milk 2 tablespoons sugar 2 1/4 teaspoons active dry yeast -- (.25-oz) 4 cups all-purpose flour -- plus more for dusting 1 teaspoon kosher salt 1/3 cup white chocolate chips 6 dried mission figs -- chopped (to 8) 6 dried pears -- diced Butter -- for greasing the bowl Active: 30 min Total: 2:45 Yield: 1 loaf Warm the milk in a saucepan on low heat to just warm. Stir in the sugar and yeast and set aside until bubbly and foamy, about 5 minutes. Whisk together the flour and salt in a large bowl and create a well. Stir in the yeast mixture, and then knead the dough in the bowl until smooth, 4 to 5 minutes. Add the white chocolate chips, figs and pears and knead a bit more to evenly distribute. Place in a greased bowl, cover and set aside to rise until doubled in size, about 1 hour. Preheat the oven to 350F. Punch down the dough and lightly knead again. Turn into a greased 10-by-5" loaf pan. Allow to rise in the pan for 30 minutes more. Bake the loaf in the oven until the internal temperature reads about 190F, about 45 minute. Allow to cool about 5 minutes. Turn out onto a cooling rack to cool completely. Slice and Serve. Source: "Holiday Baking Championship: Great Holiday Traditions" S(Internet address): https://www.cookingchanneltv.com/recipes/white-chocolate-pear-and-fig-morning-bread-2678650 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; 4g Fat (7.0% calories from fat); 8g Protein; 107g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 187mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0403 --------------- MESSAGE bread-bakers.v119.n028.9 --------------- Date: Wed, 10 Jul 2019 23:04:04 -0700 From: Reggie Dwork Subject: Sourdough Boule * Exported from MasterCook * Bread, Sourdough Boule Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter -- (226 g) 1 1/4 cups warm water -- (207g) 1 1/2 teaspoons active dry yeast 3 1/2 cups bread flour -- or whole wheat bread flour, (490g) 1 tablespoon kosher salt semolina flour -- for finishing For many, the French-style sourdough boule (a giant round of crusty sourdough goodness) is the queen of from-scratch breads. Much like with baguettes, the less you work the dough, the better the final boule loaf will be.This recipe uses our sourdough starter recipe. In the bowl of a stand mixer fitted with the dough hook attachment, combine starter with warm water. Beat at medium speed until combined (about 3 minutes). Add remaining ingredients, beating at medium speed until a soft dough forms. (If the dough appears too dry and crumbly, add more water, 1 tablespoon at a time.) The dough should come together as one mass and should appear shaggy and feel sticky. Spray a large bowl with cooking spray. Place dough in bowl. Cover and let stand in a warm, draft-free place (75F) for 1 to 2 hours, or until doubled in size. Turn risen dough out onto a lightly oiled surface and deflate it to remove excess gas and air. Pull the four corners of the dough into the center, pinching with your fingertips to create a seal. Flip the dough over and begin to tighten the round by cupping your palms around the dough while rotating it. Line a bowl (approximately 6 to 8" in diameter) with a clean kitchen towel, dusted generously with flour. Place the loaf, seam-side up, in the bowl. Cover and proof in a warm, draft-free place (75F) for 1 to 2 hours, or until doubled in size. Preheat the oven to 450F. Turn the dough out into a cast-iron vessel with a lid, such as a Dutch oven. Dust the boule with semolina flour and score, using a sharp knife (or a lame) to make 3 or 4, 1/4" deep cuts across the top. Cover and bake for 35 minutes. Increase the temperature to 475F, remove the lid, and continue baking for 10 to 15 minutes, until loaf is deeply browned. Turn out onto a rack and let cool completely before slicing. S(Internet address): https://www.bakefromscratch.com/sourdough-boule/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 1g Fat (3.9% calories from fat); 6g Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 472mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0710 --------------- MESSAGE bread-bakers.v119.n028.10 --------------- Date: Wed, 10 Jul 2019 23:30:01 -0700 From: Reggie Dwork Subject: Chocolate Peanut Butter Babka * Exported from MasterCook * Bread, Chocolate Peanut Butter Babka Recipe By :Kate Wood Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 1 cup milk -- lukewarm, (240 g) 2 1/4 teaspoons active dry yeast 1 large egg -- plus 1 large egg yolk 4 cups all-purpose flour -- (560 g) 1/2 cup sugar -- (100 g) 2 teaspoons salt 10 tablespoons unsalted butter -- at room temperature, (140 g) For the peanut butter filling: 1 cup semisweet chocolate chips 10 tablespoons unsalted butter -- (140 g) 1/2 cup creamy peanut butter 3/4 cup confectioner's sugar 1/3 cup cocoa powder 1 egg -- beaten for egg wash For the syrup: optional 1/2 cup sugar -- (100 g) 1/2 cup water -- (120 g) This chocolate peanut butter babka is a dessert-like bread with a rich swirled filling and loads of flavor! Prep: 60min Cook: 30min Total: 480 min Yield: 2 Loaves In the bowl of a stand mixer or a large dough, sprinkle the yeast over the milk and allow to dissolve, about five minutes. Add the egg and egg yolk and beat on medium speed for 2 minutes. Add the flour, sugar, and salt and beat on low to combine. Once combined, continue beating for an additional 5 minutes. With the mixer on low, add the butter 1 tablespoon at a time until combined and then beat on medium speed for 3 minutes. If your dough is extremely sticky and doesn't stretch some away from the wall of the bowl, sprinkle in another 2 tablespoons or so of all-purpose flour. The dough will be loose and wet but should hold its shape decently. Once combined well put the dough into a large, lighty greased bowl and cover with plastic wrap. Allow it to rest for an hour. After an hour, dump the dough out onto a lightly floured surface and divide into two equal-sized pieces. Gently work each piece into a flat square. Place a sheet of parchment or Silpat on a baking sheet and grease it with baking spray. Place both squares of dough on the parchment, cover the sheet with plastic wrap, and allow the dough to rest in the fridge overnight. When ready to shape your loaves, combine the chocolate chips and butter in a small saucepan over low heat. Stir regularly until melted and smooth. Add the peanut butter and stir to combine. Add the confectioner's sugar, cocoa powder, and salt and stir to combine. Allow to cool to just above room temperature. When the filling is nearly cooled, spray two loaf pans with cooking spray and line the long sides and bottom with a piece of parchment paper. Roll one piece of dough out onto a floured surface into a 13"x16" rectangle. Spread half of the cooled filling in a thin layer over the top of the dough. Starting at one of the short ends, roll the dough up tightly and then pinch the end to the roll to seal. Use a sharp knife to cut down the length of the center of the dough log into two pieces. Twist the two pieces around each other into a spiral and then place the wrapped loaf in one of the prepared pans. Repeat the process with the second piece of dough. Cover the pans week and allow the loaves to rise in a warm spot in your kitchen, about 1 1/2- 2 hours. To prepare the syrup (optional): Combine the sugar and water in a small saucepan. Bring to a gently boil over medium heat, stirring occasionally, until the sugar has dissolved. Set aside while you bake your loaves. This can be made and refrigerated in advance as well. Preheat the oven to 350F. Brush each loaf with a thin layer of lightly beaten egg. Place in the preheated oven to bake for about 40 minutes or until the top is golden and the inside registers at 180F. Remove the loaves from the oven and use a thin skewer or cake tester to poke tiny holes all over the loaves. Pour or brush the syrup over top (optional) or each loaf. Allow to cool slightly in the pan and then continue cooling completely on a cooling rack. Review: I immediately knew that I had to make this recipe when I found it yesterday morning in my inbox. I've never smelled something so delicious! The recipe was super easy to follow and the outcome was beautiful. S(Internet address): http://thewoodandspoon.com/chocolate-peanut-butter-babka/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 11g Fat (47.0% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 145mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0710 --------------- END bread-bakers.v119.n028 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved