Date: Sat, 17 Aug 2019 06:02:19 +0000 --------------- BEGIN bread-bakers.v119.n033 --------------- 01. Blitz Bread No-Fuss Focaccia (Reggie Dwork) 02. Monkey Bread (Reggie Dwork) 03. Whole-Wheat Pita (Reggie Dwork) 04. Rustic Italian Bread (Reggie Dwork) 05. Black Pepper and Ricotta Biscuits (Reggie Dwork) 06. Caramelized Onion Pretzel Rolls with Caraway Salt (Reggie Dwork) 07. Salted Chocolate and Banana Buckwheat Scones (Reggie Dwork) 08. Bakery-Style Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n033.1 --------------- Date: Wed, 07 Aug 2019 19:32:26 -0700 From: Reggie Dwork Subject: Blitz Bread No-Fuss Focaccia * Exported from MasterCook * Bread, Blitz No-Fuss Focaccia Recipe By :King Arthur Flour Co Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- (25g) to drizzle into the pan 1 1/2 cups warm water -- (340g) 3 tablespoons olive oil -- (35g) for the dough 1 1/4 teaspoons salt 3 1/2 cups Unbleached All-Purpose Flour -- (418g) 1 tablespoon instant yeast 4 teaspoons Pizza Dough Flavor -- optional 28 grams Vermont cheese powder -- (1/4C), optional Pizza Seasoning -- optional Warm, aromatic yeast bread, hot from the oven - with no kneading, AND in under 2 hours? Here it is. Add Pizza Dough Flavor for over-the-top flavor, and/or cheese powder to turn it into cheese bread. PREP: 7 mins BAKE: 25 to 30 mins TOTAL: 1:32 Makes: 1 loaf Serving Size: 70g Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan. Drizzle about 2 tablespoons olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes - it should be quite puffy, but not fragile-looking. While the dough is rising, preheat the oven to 375F. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired. Bake the bread until it's golden brown, 25 to 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature. Tips: To make cheese-stuffed bread, add 1 cup of your favorite cheese, diced or crumbled, to the dough once it's been kneaded for 60 seconds. Crumbled feta, diced cheddar or provolone, and coarsely grated Parmesan are all good choices. Want to make this bread with whole wheat flour? Substitute 1 1/2 cups (6 ozs) whole wheat flour for 1 1/2 cups of the all-purpose flour. Cal 164, Fat 5g, Carb 26g, Sod 316mg, Fiber 1g, Pro 4g S(Internet address): https://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 7g Fat (31.7% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 239mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : 2019 - 0807 --------------- MESSAGE bread-bakers.v119.n033.2 --------------- Date: Wed, 07 Aug 2019 18:14:49 -0700 From: Reggie Dwork Subject: Monkey Bread * Exported from MasterCook * Bread, Monkey Recipe By :Cook's Country Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Dough 2 tablespoons unsalted butter -- softened, plus 2 tablespoons melted unsalted butter 1 cup warm milk -- (about 110F) 1/3 cup warm water -- (about 110F) 1/4 cup granulated sugar 1 tsp instant yeast -- or rapid-rise yeast 3 1/4 cups all-purpose flour -- plus extra for work surface 2 teaspoons table salt For the Brown Sugar Coating 1 cup packed light brown sugar 2 teaspoons ground cinnamon 8 tablespoons unsalted butter -- (1 stick), melted For the Glaze 1 cup confectioners' sugar 2 tablespoons milk Monkey bread is a knotty-looking loaf of bread made from buttery balls of sweet dough glued together with caramel. Note: The dough should be sticky, but if you find that it's too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. Make sure to use light brown sugar in the sugar mix; dark brown sugar has a stronger molasses flavor that can be overwhelming. After baking, don't let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces. Monkey Bread is at its best when served warm. Adjust oven rack to medium-low position and heat oven to 200F. When oven reaches 200F, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook, (see below for making Monkey Bread without a mixer). Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes. While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside. Gently remove dough from bowl, and pat into rough 8" square. Using bench scraper or knife, cut dough into 64 pieces. Roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then, layer balls in Bundt pan, staggering seams where dough balls meet as you build layers. Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2" from top of pan, 50 to 70 minutes. Remove pan from oven and heat oven to 350F. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes. While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm. Monkey Bread Without a Mixer: In step 2, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed. Question: Made this over the wintry weekend, it is amazing. Wondering if it can be made with whole wheat flour? Review: I've made this for Christmas morning for the past (at least) 5 years. I make it the day before and go through step 6 and the second rise is in the fridge overnight. I take it out of the fridge an hour before baking and then proceed with step 7. Question: what size Bundt pan? Response: Our winning pan (Nordic Ware Anniversary) has a 15-cup capacity; I think 11 to 15 cups is the standard range, and all of them should work here. Thanks, and happy cooking. Review: Amazing re3cipe as my whole family was dubious at first but they quickly came around. 3 recommendations though ... (1) = Skip the glaze. (2) = Double the brown sugar and butter for rolling the dough balls in. (3) = 6 Slices of bacon, cut up and 1/2 cup maple syrup mixed into the coating butter steps this recipe up a bit. Review: I've made this at least 6 times now. So insanely good. Recently was at a party where someone made the canned biscuit version of this and it didn't even compare. Yes, it takes some forethought and time but it's mostly hands off time. S(Internet address): https://www.cookscountry.com/recipes/2130-monkey-bread Yield: "6 to 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 728 Calories; 25g Fat (30.9% calories from fat); 9g Protein; 118g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 817mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Non-Fat Milk; 5 Fat; 4 1/2 Other Carbohydrates. NOTES : 2019 - 0807 --------------- MESSAGE bread-bakers.v119.n033.3 --------------- Date: Thu, 08 Aug 2019 19:59:32 -0700 From: Reggie Dwork Subject: Whole-Wheat Pita * Exported from MasterCook * Bread, Whole-Wheat Pita Recipe By :Cook's Illustrated Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups whole-wheat flour -- (7 1/3 oz) 1 1/3 cups bread flour -- (7 1/3 oz) 2 1/4 teaspoons instant yeast -- or rapid-rise yeast 1 cup ice water -- plus (9 oz) 2 tablespoons ice water 1/4 cup extra-virgin olive oil 4 teaspoons honey 1 1/4 teaspoons salt Vegetable oil spray Our recipe creates tender, chewy pitas with perfect pockets, every time. We start with a 50/50 combination of high-protein bread flour, which encourages pocket formation and increases the pita's chew, and whole-wheat flour, which contributes nutty flavor. A high hydration level and a generous amount of oil help keep the pita tender, and honey adds a touch of sweetness. After quickly making the dough in the stand mixer, we shape it into balls and let it proof overnight in the refrigerator to develop complex flavor. We then roll the dough balls into thin, even disks before baking them on a hot baking stone placed on the lowest oven rack, which ensures that they puff up quickly and fully. For the best results, we recommend weighing the flour and water. We prefer King Arthur bread flour for this recipe. If you don't have a baking stone, bake the pitas on an overturned and preheated rimmed baking sheet. The pitas are best eaten within 24 hours of baking. Reheat leftover pitas by wrapping them in aluminum foil, placing them in a cold oven, setting the temperature to 300 degrees, and baking for 15 to 20 minutes. Sift whole-wheat flour through fine-mesh strainer into bowl of stand mixer; discard bran remaining in strainer. Whisk bread flour and yeast into whole-wheat flour. Add ice water, oil, and honey on top of flour mixture. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let dough stand for 10 minutes. Add salt to dough and mix on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Divide dough into 8 equal pieces (about 3⅜ oz each). Shape dough pieces into tight, smooth balls and transfer, seam side down, to rimmed baking sheet coated with oil spray. Spray tops of balls lightly with oil spray, then cover tightly with plastic wrap and refrigerate for at least 16 hours or up to 24 hours. One hour before baking pitas, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 425F. Remove dough from refrigerator. Coat 1 dough ball generously on both sides with flour and place on well-floured counter, seam side down. Use heel of your hand to press dough ball into 5" circle. Using rolling pin, gently roll into 7" circle, adding flour as necessary to prevent sticking. Roll slowly and gently to prevent any creasing. Repeat with second dough ball. Brush both sides of each dough round with pastry brush to remove any excess flour. Transfer dough rounds to unfloured peel, making sure side that was facing up when you began rolling is faceup again. Slide both dough rounds carefully onto stone and bake until evenly inflated and lightly browned on undersides, 1 to 3 minutes. Using peel, slide pitas off stone and, using your hands or spatula, gently invert. (If pitas do not puff after 3 minutes, flip immediately to prevent overcooking.) Return pitas to stone and bake until lightly browned in center of second side, 1 minute. Transfer pitas to wire rack to cool, covering loosely with clean dish towel. Repeat shaping and baking with remaining 6 pitas in 3 batches. Let pitas cool for 10 minutes before serving. How to Shape Pitas That Reliably Form Pockets: Shaping the dough into smooth, taut balls and rolling the proofed balls into even disks are the keys to pitas that reliably puff in the oven. Before Proofing: Working in a circle, pull the edges of the dough into the center, forming a ball. Holding the ball in your hand, pinch the seams together to seal, creating a taut surface. After Proofing: To ensure that the dough is thoroughly coated in flour before it even hits the counter to be rolled out, we add flour to a bowl and turn each dough ball in it, brushing the excess right back into the bowl. Use the heel of your hand to press the thoroughly floured dough ball into a 5" circle. Roll the dough into a 7" disk. Roll slowly and gently to prevent any creasing. Before baking, make sure the side that was facing up when you began rolling is faceup again - this helps with puffing. Cal 235, Fat 8g, Carb 34g, Sod 197mg, Fiber 2g, Pro 5g Review: Gosh, my first attempt at making pita pockets. It was such a thrill to see them pop up in the oven and impress my dinner guests. Question: Has anyone tried this without removing the bran by sifting? Response: I think you will find the pita will have a coarser, denser texture with the bran. Review: This is a great recipe. The techniques are very helpful and effective. It all unfolded exactly as you said it would and the pitas taste great. They are so much finer than store bought. A million thanks. S(Internet address): https://www.cooksillustrated.com/recipes/11190-whole-wheat-pita-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 8g Fat (29.7% calories from fat); 6g Protein; 34g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 336mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0808 --------------- MESSAGE bread-bakers.v119.n033.4 --------------- Date: Thu, 08 Aug 2019 20:27:40 -0700 From: Reggie Dwork Subject: Rustic Italian Bread * Exported from MasterCook * Bread, Rustic Italian Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biga 11 ounces bread flour -- (2C) 1/4 teaspoon instant yeast 8 ounces water -- room temperature (1C) Dough 16 1/2 ounces bread flour -- plus extra for dusting (3C) 1 teaspoon instant yeast 10 2/3 ounces water -- room temperature (1 1/3C) 2 teaspoons table salt For a rustic Italian bread recipe with a chewy but tender crumb, crusty but not tough, we used bread flour, which gave our bread height and a thick crust. Biga (a traditional Italian pre-ferment) mixed the day before gave the bread a wheaty, multidimensional flavor. A mixing technique called autolyse developed the dough's protein while reducing kneading time. This recipe requires a standing mixer to make the dough, a spray-bottle filled with water for spritzing, a rectangular baking stone, and an instant-read thermometer for gauging doneness. It also requires a bit of patience - the biga, which gives the bread flavor, must be made 11 to 27 hours before the dough is made. For the biga: Combine flour, yeast, and water in bowl of standing mixer fitted with dough hook. Knead on lowest speed (stir on KitchenAid) until it forms a shaggy dough, 2 to 3 minutes. Transfer biga to medium bowl, cover tightly with plastic wrap, and let stand at room temperature until beginning to bubble and rise, about 3 hours. Refrigerate biga at least 8 hours or up to 24 hours. For the dough: Remove biga from refrigerator and let stand at room temperature while making dough. Combine flour, yeast, and water in bowl of standing mixer fitted with dough hook; knead on lowest speed until rough dough is formed, about 3 minutes. Turn mixer off and, without removing dough hook or bowl from mixer, cover bowl loosely with plastic wrap; let dough rest 20 minutes. Remove plastic wrap, add biga and salt to bowl, and continue to knead on lowest speed until ingredients are incorporated and dough is formed (dough should clear sides of bowl but stick to very bottom), about 4 minutes. Increase mixer speed to low (speed 2 on KitchenAid) and continue to knead until dough forms a more cohesive ball, about 1 minute. Transfer dough to large bowl (at least 3 times dough's size) and cover tightly with plastic wrap. Let dough rise in cool, draft-free spot away from direct sunlight, until slightly risen and puffy, about 1 hour. Remove plastic wrap and, following illustrations from "Step by Step: Turning the Dough", turn dough. Replace plastic wrap; let dough rise 1 hour. Turn dough again, replace plastic wrap, and let dough rise 1 hour longer. Dust work surface liberally with flour. Gently scrape and invert dough out of bowl onto work surface (side of dough that was against bowl should now be facing up). Dust dough and hands liberally with flour and, using minimal pressure, push dough into rough 8- to 10" square. Following illustrations from "Step by Step: Shaping the Loaf", shape dough and transfer to large sheet parchment paper. Dust loaf liberally with flour and cover loosely with plastic wrap; let loaf rise until doubled in size, about 1 hour. Meanwhile, adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 500F. Using a lame, single-edged razor blade, or sharp chef's knife, cut slit 1/2" deep lengthwise along top of loaf, starting and stopping about 1 1/2" from ends; spray loaf lightly with water. Slide parchment sheet with loaf onto baker's peel or upside-down baking sheet, then slide parchment with loaf onto hot baking stone in oven. Bake 10 minutes, then reduce oven temperature to 400F and quickly spin loaf around using edges of parchment; continue to bake until deep golden brown and instant-read thermometer inserted into center of loaf registers 210F, about 35 minutes longer. Transfer to wire rack, discard parchment, and cool loaf to room temperature, about 2 hours. Cal 283, Fat 1g, Carb 56g, Sod 305mg, Fiber 2g, Pro 9g Review: This may be my favorite bread. One time I wanted it our of the oven in the early afternoon, so I started making the biga early in the morning of the first day. In the evening I mixed the dough and let it take the first rise overnight. I started at 7:00 the next morning. I folded the dough, and let it rise 2 hours, then proceeded as usual. I took it out of the oven at 12:20 PM. I imagine almost any of the rises could be done overnight. Review: I've baked this many times in the past five months and have been consistently impressed with this bread. Because the loaf, as written, produces a battleship-sized loaf I now divide the dough into two 640 gram balls, give them a gentle bottom-tuck kneading, and place them in separate bowls for the folding procedure. The result is two 16 inch loaves. I've seen questions about cups to weights. The weights are accurate: 11 ounces (312 grams) for the biga, 16 1/2 ounces (468 grams) for the dough. Review: I've made this bread twice. Second time I split the recipe and shaped two loaves. Baked as directed in recipe. Great results. Review: CI determined that bread flour weighs 5.5 oz/cup...they have been using that standard for years. Review: I tried this tonight and this is a solid recipe for a rustic-style bread. It had a nice crust that was simultaneously crispy and chewy. The crum was moist, tender, and rustic. I weighed all my ingredients and used KA bread flour and SAF instant yeast so I was surprised (not really, because this is a lot of flour) that my loaf was around 24 inches rather than the 16 inches described. It barely fit diagonally on my large bread stone. I'll make this again but divide it into two loaves when it comes out of the mixer. Review: Some of the best bread I ever made. Freezes well, too. Question: Could I use my sourdough starter in place of the biga? Response: Yes, but you'll need to adjust the recipe based on the hydration of your starter. I.e., if your starter feed is equal parts starter/water/flour when feeding you'll want to start adding a higher ratio of flour a couple feedings before you want to make the recipe. Question: Can this be split to make two smaller loaves of bread? Response: Yes--I halved the recipe (water for dough is 5 oz + 2 teaspoons). When shaping, I formed a ~5 inch square then rolled to an ~11 inch football. Baking times were 9 mins @ 500 and 25 mins @ 400, using an upside down baking sheet instead of a stone, which brought me to an interior temp of 210. Finished loaf was darker than you may like, so recommend reducing time @ 500 by a minute or two and increasing the remaining time as needed. It also came out flatter (~4" high x 6" wide) and with less of a defined slit on top than I would have liked, but that was probably due more to my technique than an effect of halving the recipe. S(Internet address): https://www.cooksillustrated.com/recipes/5-rustic-italian-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 1g Fat (4.3% calories from fat); 10g Protein; 57g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 468mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0808 --------------- MESSAGE bread-bakers.v119.n033.5 --------------- Date: Fri, 09 Aug 2019 14:23:47 -0700 From: Reggie Dwork Subject: Black Pepper and Ricotta Biscuits * Exported from MasterCook * Biscuits, Black Pepper and Ricotta Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 8 tablespoons unsalted butter -- cold, cut into small pieces 1 cup ricotta cheese 1 egg heavy cream -- or half-and-half, for finish, optional flake salt and freshly ground black pepper -- for finish, optional What goes equally well with jam, ham and coffee? These black pepper and ricotta biscuits, obviously. They're rich, flaky and comforting. These biscuits may look impressive, but they are a snap to make. In fact, you can bake a batch in well under an hour. Preheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, salt and pepper. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. In a separate bowl, combine the ricotta and egg; mix well. Add the wet mixture to the dry mixture and stir until just combined. Turn out dough onto a lightly floured work surface and pat into a 3/4" thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a 3/4" thick rectangle. Repeat the process 4 more times, flouring your work surface as necessary to prevent sticking. Cut out biscuits with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more biscuits. Brush tops of biscuits with heavy cream or half-and-half, and sprinkle with flake salt and pepper, if using. Bake for 15 minutes or until golden brown. Serve warm or at room temperature. Review: These were so delicious. My husband liked them so much that he said this should be my go to recipe from now on. They had a nice texture; the pepper flavor is well balanced. Source: "adapted from Apt. 2B Baking Co." S(Internet address): http://www.twoofakindcooks.com/black-pepper-and-ricotta-biscuits/ Yield: "8 to 10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 15g Fat (55.4% calories from fat); 7g Protein; 20g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 406mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0809 --------------- MESSAGE bread-bakers.v119.n033.6 --------------- Date: Fri, 09 Aug 2019 14:41:28 -0700 From: Reggie Dwork Subject: Caramelized Onion Pretzel Rolls with Caraway Salt * Exported from MasterCook * Pretzels, Caramelized Onion Pretzel Rolls with Caraway Salt Recipe By :Susan Vu Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 2 small yellow onions -- cut into 1/4" dice (about 2C) 1 teaspoon kosher salt 1 cup warm water -- (105 to 115F) 2 1/4 tsp active dry yeast 2 3/4 cups bread flour -- plus more for dusting 1 teaspoon granulated sugar 2 teaspoons vegetable oil -- plus more for greasing 1/4 cup pretzel salt -- or other coarse salt 1 tablespoon caraway seeds -- lightly crushed 1/4 cup baking soda German mustard -- for serving, optional The caramelized onions add a subtle sweetness which pairs well with the nutty flavor of the caraway. Shape the rolls into an oblong, fill them with your favorite sausage, top with spicy mustard and celebrate Oktoberfest in true fashion. Prep: 30 min Inactive: 1:20 Cook: 30 min Total: 2:20 Melt the butter in a small skillet over medium heat. Add the onions and 1/2 teaspoon of the salt and cook until softened and caramelized, 18 to 20 minutes. Transfer to a small bowl and cool completely. Pour the water into the bowl of a stand mixer with the hook attachment and sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes. Meanwhile, sift together the flour, sugar and remaining 1/2 teaspoon salt into a large bowl and stir to combine. Add the flour mixture and caramelized onions into the mixer and mix on the lowest speed until the dough comes together. Increase the speed to medium and mix until the dough is elastic and smooth, 6 to 8 minutes. Grease a large mixing bowl with 1 teaspoon of the oil. Form the dough into a ball and place it in the bowl, gently turning until coated. Cover with a clean, damp towel and let rest in a warm place until the dough rises 1 1/2 times in size, 35 to 40 minutes. Meanwhile, line a baking sheet with parchment paper and evenly coat it with the remaining oil. Set aside. Transfer the dough to a clean, lightly-floured surface. Punch down the dough and knead until smooth and no longer sticky, 6 to 8 minutes. The dough should spring back when you lightly press it with a finger. Divide the dough into 8 equal pieces, about 4 oz each, and form into 4" long rolls with slightly rounded, tapered ends. Place the rolls on the prepared baking sheet, making sure there is enough room between each to allow it to double in size. Cut three 1/4" deep diagonal slashes across the top of each roll, then cover with a damp towel and set in a warm place to rise until the rolls almost double in volume, 20 to 25 minutes. Place one rack on the very top shelf of the oven and another on the bottom shelf. Preheat the oven to 425F. Stir together the pretzel salt and caraway seeds in a small bowl and set aside. Line 1 baking sheet with a dry towel and another baking sheet with greased parchment or a silicone mat. Bring 8 cups of water to a boil in a deep straight-sided skillet, and then stir in the baking soda. Boil 4 of the rolls, flipping in the water, 1 minute, and then transfer to the towel-lined baking sheet using a slotted spoon. Repeat with the remaining rolls. Let the rolls dry for 1 minute before transferring to the parchment-lined baking sheet and sprinkling with the caraway salt. Bake the rolls on the top shelf of the oven until deep golden brown, 10 to 12 minutes, and then switch to the bottom shelf and continue baking until cooked through, 2 minutes longer. Let the rolls rest 10 minutes on the baking sheet. Serve warm, with good German mustard or use as rolls for various sandwiches. Note: For miniature buns, divide the dough into 16 pieces and roll each into a ball. Reduce the baking time for the miniature buns to 8 minutes on the top rack of the oven. S(Internet address): https://www.cookingchanneltv.com/recipes/caramelized-onion-pretzel-rolls-with-caraway-salt-2042891 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 5g Fat (20.2% calories from fat); 7g Protein; 38g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 2127mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0809 --------------- MESSAGE bread-bakers.v119.n033.7 --------------- Date: Tue, 13 Aug 2019 18:42:05 -0700 From: Reggie Dwork Subject: Salted Chocolate and Banana Buckwheat Scones * Exported from MasterCook * Scones, Salted Chocolate and Banana Buckwheat Recipe By :Bob's Red Mill Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Chocolate/Cocoa Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Banana Jam 1 cup sliced ripe bananas -- (200 g) 1/2 cup coconut sugar -- (72 g) 2 Tbsp butter -- (28 g) dairy-free (if you want them vegan) 2 tsp vanilla extract -- (9 g) 1/2 tsp kosher salt -- (3 g) Scones 1 1/4 cups buckwheat flour -- (150 g) 1 1/4 cups whole wheat pastry flour -- (150 g) 1/2 cup sugar -- (125 g) 2 tsp baking powder -- (8 g) 1/2 tsp kosher salt -- (3 g) 8 Tbsp butter -- cold and cut into chunks (112 g) dairy-free 1 1/4 cups full-fat coconut milk -- (300 g) Glaze 1/2 cup powdered sugar -- (65 g) 1 Tbsp cocoa powder -- (7 g) 1/4 tsp kosher salt -- (2 g) 1 tsp water -- (5 g) flaked finishing salt -- and toasted chopped hazelnuts -- optional These delicious scones are tender and delicious, as well as vegan. Nutty buckwheat and whole wheat pastry flour scones are layered with homemade banana jam and topped with a rich chocolate glaze. Perfect for breakfast, tea or dessert! PREP: 30 minutes COOK: 35 to 40 minutes PASSIVE: 10 minutes Preheat oven to 350F. Combine bananas, sugar and butter in a saucepan over medium heat. Cook for 10 minutes, stirring occasionally. The bananas will break down but some smaller chunks will remain. Remove from heat and add vanilla and salt. Stir and let cool. In a bowl, whisk flours with sugar, baking powder and salt. Add butter, tossing to coat. Use a pastry cutter or hands to incorporate, until the mixture resembles coarse cornmeal. Add coconut milk and combine until it just comes together - don't overwork the dough. Divide into two equal pieces on a well-floured surface and roll into 1/2" thick rectangles. Spread banana jam over one piece of dough and cover with remaining piece. Cut into triangles. Place scones on a parchment-lined baking sheet and bake for 35 to 40 minutes, until firm and slightly golden. In a small bowl, whisk powdered sugar, cocoa powder, salt and water. Drizzle over cooled scones and top with finishing salt and hazelnuts. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/salted-chocolate-banana-buckwheat-scones - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 16g Fat (42.1% calories from fat); 4g Protein; 47g Carbohydrate; 4g Dietary Fiber; 26mg Cholesterol; 380mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0813 --------------- MESSAGE bread-bakers.v119.n033.8 --------------- Date: Wed, 14 Aug 2019 19:12:43 -0700 From: Reggie Dwork Subject: Bakery-Style Muffins * Exported from MasterCook * Muffins, Bakery-Style Recipe By :Kelli Foster Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the crumb topping: 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 10 tablespoons unsalted butter -- melted and cooled, (5 oz) 1 3/4 cups cake flour For the muffins: 2 1/2 cups cake flour 3/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 12 tablespoons unsalted butter -- melted and cooled, (6 oz) 2/3 cup buttermilk 2 large eggs 2 large egg yolks 2 teaspoons vanilla extract 1/4 cup powdered sugar Heat the oven and prepare the muffin tins. Arrange a rack in the middle of the oven and heat to 350F. Line a standard 12-well muffin tin with paper liners, or coat the wells with butter or cooking spray; set aside. Make the crumb topping. Whisk the granulated sugar, brown sugar, cinnamon, and salt together in a medium bowl. Whisk in the butter until well-combined. Stir in the flour until the mixture just resembles a thick dough; set aside. Mix the dry ingredients for the muffins. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Mix the wet ingredients. Whisk the butter, buttermilk, eggs, egg yolks, and vanilla together in a medium bowl until combined. Fold the wet ingredients into the dry. Pour the wet ingredients into the flour mixture and mix with a wooden spoon or rubber spatula until just combined; some lumps are fine. Fill the pan and top with crumbs. Divide the batter among the prepared muffin wells, filling each one 3/4 of the way full. Divide the reserved crumbs among the muffin wells, and gently press them into the batter. Bake the muffins. Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 24 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely. Dust with powdered sugar. Dust the muffins with powdered sugar before serving. NOTES: The muffins will keep at in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months, then thawed at room temperature. Cal 310, Fat 14g, Carb 43g, Sod 135mg, Fiber .6g, Pro 4g Review: I made these muffins this morning but I think there may be a mistake in the amount of cake flour for the crumble. My crumble did not form a 'soft dough'. I'm thinking the recipe should call for 3/4 cup cake flour vs 1 3/4 cup cake flour. I added more butter but I had far too much crumble left over. S(Internet address): https://www.thekitchn.com/how-to-make-bakery-style-crumb-muffins-247430 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 481 Calories; 23g Fat (43.1% calories from fat); 5g Protein; 64g Carbohydrate; trace Dietary Fiber; 128mg Cholesterol; 217mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0814 --------------- END bread-bakers.v119.n033 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved