Date: Sat, 31 Aug 2019 05:26:42 +0000 --------------- BEGIN bread-bakers.v119.n035 --------------- 01. Corn and Basil Pancakes (Reggie Dwork) 02. Date and Pecan Scones (Reggie Dwork) 03. A Simple Rustic Loaf (Reggie Dwork) 04. Portuguese Cornbread (Broa) (Reggie Dwork) 05. Old-fashioned Pumpkin Gingerbread Loaf (Reggie Dwork) 06. Good-for-You Cornbread (Reggie Dwork) 07. Artisan Hearth Bread (Reggie Dwork) 08. Shortcut Sourdough Boule (Reggie Dwork) 09. Portuguese-style Sweet Potato Rolls (Reggie Dwork) 10. The Fastest Homemade Pizza Ever (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n035.1 --------------- Date: Wed, 21 Aug 2019 18:55:42 -0700 From: Reggie Dwork Subject: Corn and Basil Pancakes * Exported from MasterCook * Pancakes, Corn and Basil Recipe By :EatingWell Test Kitchen Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup white whole-wheat flour -- or all-purpose flour, see Note 1/2 cup lowfat 1% milk -- or 2% 2 large eggs 2 tablespoons canola oil -- divided 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cups fresh corn kernels -- or frozen, (about 2 large ears; see Tip) 1/2 cup chopped fresh basil Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak. Cook: 30 min Ready In: 30 min Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3" wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning. Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com) Store it in the freezer. Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. S(Internet address): http://www.eatingwell.com/recipe/250124/corn-basil-cakes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 3g Fat (37.9% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 95mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0820 --------------- MESSAGE bread-bakers.v119.n035.2 --------------- Date: Sun, 25 Aug 2019 21:44:14 -0700 From: Reggie Dwork Subject: Date and Pecan Scones * Exported from MasterCook * Scones, Date and Pecan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 3 cups all-purpose flour -- (375 g) 1/4 cup light brown sugar -- firmly packed, (55 g) 4 teaspoons baking powder -- (20 g) 1 teaspoon kosher salt -- (3 g) 1 teaspoon ground cinnamon -- (2 g) 1/2 cup unsalted butter -- cold, cubed (113 g) 1/2 cup chopped dates -- (87.5 g) 1/2 cup chopped pecans -- (57 g) 3/4 cup heavy whipping cream -- chilled, (180 g) 2 teaspoons vanilla extract -- (8 g) 1 large egg -- (50 g) 1 tablespoon water -- (15 g) Maple Glaze: 1 cup confectioners' sugar -- (120 g) 1/4 cup maple syrup -- (85 g) 1 1/2 teaspoons whole milk -- (7.5 g) These buttery scones are simple to make (they come together in a flash) and loaded with flavor. The tender, fluffy crumb is studded with pecans and dates, which offer a lovely caramel-like sweetness that's amplified by the maple syrup glaze. Scones: Preheat oven to 375F (190C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in dates and pecans. Add cold cream and vanilla, stirring with a fork just until dry ingredients are moistened. Turn out dough onto a lightly floured surface, and gently knead until it comes together. Press dough into a 7-inch circle, 1 inch thick. Using a sharp knife or bench scraper, cut dough into 8 wedges. Place on prepared pan. In a small bowl, whisk together egg and 1 Tbsp (15 g) water. Brush dough with egg wash. Bake until golden brown, 24 to 28 minutes. Let cool on pan for 5 minutes. Dip top of scones in Maple Glaze. Let set. Serve warm. Glaze: In a small bowl, whisk together glaze ingredients until smooth. Use immediately. Source: "Bake From Scratch, Sep/Oct 2019" Yield: "8 scones" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 545 Calories; 26g Fat (42.2% calories from fat); 7g Protein; 73g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 502mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0825 --------------- MESSAGE bread-bakers.v119.n035.3 --------------- Date: Wed, 28 Aug 2019 18:22:23 -0700 From: Reggie Dwork Subject: A Simple Rustic Loaf * Exported from MasterCook * Bread, A Simple Rustic Loaf Recipe By :King Arthur Flour Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge 1 1/2 cups cool water -- (340g) 1 teaspoon instant yeast 1 1/2 cups Unbleached All-Purpose Flour -- or Organic French-Style Flour (177g) 1/2 cup pumpernickel flour -- (53g) Dough 2 teaspoons salt 2 1/4 cups Unbleached All-Purpose Flour -- or Organic French-Style Flour (269g) 1/2 cup Harvest Grains Blend -- or mixed seeds, of your choice (74g) Note Using a sponge (starter) to create this bread increases its flavor and enhances its texture. PREP: 20 mins BAKE: 30 to 35 mins TOTAL: 7:05 SERVING SIZE: 51g Note: Harvest Grains Blend consists of four grains - whole oat berries, millet, rye flakes, and wheat flakes and four seeds - flax, poppy, sesame, and sunflower. Mix the sponge ingredients together, and let rest at room temperature, covered, for 3 to 4 hours, or overnight. Stir down the sponge, and add the salt and flour. Mix and knead the dough until it's smooth and elastic. Knead in the Harvest Grains Blend or your choice of seeds. Place the dough in a greased bowl, turning to coat its surface with oil. Cover and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size. Turn the dough out onto a lightly greased surface, and form it into a ball. Place on a lightly greased or parchment-lined baking sheet, or into an ovenproof crock. Cover and let rise for about 1 hour. Towards the end of the rising time, preheat the oven to 450F. Uncover the loaf, and gently but firmly slash it across the top, then spritz it with water. Bake the bread for 30 to 35 minutes, until it's deep golden brown. Remove it from the oven and place it on a rack to cool. Cool completely before slicing. Cal 120, Fat 1g, Carb 23g, Sod 260mg, Fiber 2g, Pro 4g S(Internet address): https://www.kingarthurflour.com/recipes/a-simple-rustic-loaf-recipe Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 3g Fat (15.8% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2019 - 0828 --------------- MESSAGE bread-bakers.v119.n035.4 --------------- Date: Wed, 28 Aug 2019 18:33:11 -0700 From: Reggie Dwork Subject: Portuguese Cornbread (Broa) * Exported from MasterCook * Cornbread, Portuguese (Broa) Recipe By :Erika Bruce Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 202 grams corn flour -- (1 2/3C) 2 tablespoons honey 1 cup boiling water -- at room temp, plus 1/4 cup water -- at room temp 137 grams bread flour -- (1C), plus more for dusting 70 grams rye flour -- (1/2C) 2 teaspoons instant yeast 2 teaspoons kosher salt Traditionally, broa is made with corn flour, which is dried corn that is ground finer than cornmeaYou can use finely ground cornmeal, but the bread will have some granularity in the crumb. This dense, hearty loaf is delicious sliced and spread with salted butter. Stored in an airtight container or zip-close bag, leftover broa will keep for up to three days at room temperature; the flavor and texture are best if the bread is toasted. Tip: Don't let the loaf rise for longer than indicated, as the bread may bake up with an unpleasantly boozy, slightly sour flavor. Unlike most bread doughs that double in bulk during rising, this one increases only by about 50 percent. In a stand mixer with the paddle attachment, mix the corn flour, honey and boiling water on low until evenly moistened and a thick mash forms, 30 to 60 seconds. Turn off the mixer and let sit until just warm to the touch, about 30 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment. Add the room-temperature water, bread and rye flours, yeast and salt. Using the dough hook attachment, mix on low, scraping down the bowl as needed, until a cohesive dough forms, about 5 minutes; the dough should clear the sides of the bowl and feel tacky but not excessively sticky. Turn it out onto the counter and use your hands to shape the dough into a ball about 5" in diameter. Set on the prepared baking sheet, dust the top with flour and cover with a kitchen towel. Let rise in a warm, draft-free spot until the volume increases by about 50 percent, 1 to 1 1/2 hours. Meanwhile, heat the oven to 500F with a rack in the middle position. Bake the bread for 15 minutes. Reduce to 300F and continue to bake until deep golden brown, another 30 to 35 minutes. Transfer the bread from the baking sheet to a wire rack and let cool completely, about 2 hours. S(Internet address): https://www.177milkstreet.com/recipes/portuguese-cornbread-broa - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 1g Fat (6.3% calories from fat); 3g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 316mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0816 --------------- MESSAGE bread-bakers.v119.n035.5 --------------- Date: Wed, 28 Aug 2019 18:38:53 -0700 From: Reggie Dwork Subject: Old-fashioned Pumpkin Gingerbread Loaf * Exported from MasterCook * Gingerbread Loaf, Old-fashioned Pumpkin Recipe By :Renée B Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1/4 cup powdered milk 1 teaspoon baking soda 1/2 teaspoon baking powder 2 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon salt 4 ounces coconut oil 2 eggs 1 cup canned pumpkin 3/4 cup packed brown sugar 1/4 cup molasses 1/4 cup warm water 1 teaspoon vanilla Prep: 15 minutes Cook: 1:15 Total: 1:30 Servings: 1 loaf Preheat oven to 325F. Spray loaf pan with non-stick cooking spray and set aside. In a medium bowl, combine flour, powdered milk, baking soda, baking powder, ground spices, and salt. Set aside. In a small, microwave-safe bowl, heat coconut oil in microwave for 30 seconds to melt. Set aside. In a mixing bowl, beat eggs until the are lemon colored. Add pumpkin, brown sugar, molasses, warm water and vanilla. Mix on low to combine. Add coconut oil and mix thoroughly. Stir in dry ingredients until well combine. You can also mix this by hand. Pour batter into prepared loaf pan. Tap pan on counter a few times to get out the air bubbles, and then bake in preheated oven for 1 hour and 15 minutes. Loaf is done when a toothpick inserted in the center comes out clean. Allow loaf to cool in the pan on a wire rack until he pan is cool enough to touch; at least 10 minutes. Turn out onto a wire rack to cool completely. Dust loaf with powdered sugar if desired. S(Internet address): https://thegoodheartedwoman.com/nanas-old-fashioned-pumpkin-gingerbread-recipe/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 8g Fat (40.6% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0502 --------------- MESSAGE bread-bakers.v119.n035.6 --------------- Date: Wed, 21 Aug 2019 18:35:25 -0700 From: Reggie Dwork Subject: Good-for-You Cornbread * Exported from MasterCook * Cornbread, Good-for-You Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1 cup flour 1/4 cup white sugar 1 tsp baking powder 1 cup lowfat buttermilk 1 egg -- whole 1/4 cup soft margarine -- tub 1 tsp vegetable oil -- to grease baking pan Use 1% buttermilk and a small amount of margarine to make this cornbread lower in saturated fat and cholesterol. Preheat oven to 350F. Mix together cornmeal, flour, sugar, and baking powder. In another bowl, combine buttermilk and egg. Beat lightly. Slowly add buttermilk and egg mixture to the dry ingredients. Add margarine and mix by hand or with a mixer for 1 minute. Bake for 20 to 25 minutes in an 8- by 8" greased baking dish. Cool. Cut into 10 squares. Cal 178, Fat 6g, Carb 27g, Sod 94mg, Fiber 1g, Pro 4g Source: "United Healthcare" S(Internet address): https://health.gov/dietaryguidelines/dga2005/healthieryou/html/bread.html#2 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 6g Fat (30.9% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0821 --------------- MESSAGE bread-bakers.v119.n035.7 --------------- Date: Wed, 21 Aug 2019 18:42:54 -0700 From: Reggie Dwork Subject: Artisan Hearth Bread * Exported from MasterCook * Bread, Artisan Hearth Recipe By :King Arthur Flour Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STARTER 74 g cool water -- about 65F, (1/3C or 2 5/8 oz) 57 g Artisan Bread Flour -- (1/2C or 2 oz) 1/16 teaspoon instant yeast -- (a pinch) DOUGH all of the starter -- above 170 g cool water -- about 65F (3/4C or 6 oz) 298 g Artisan Bread Flour -- (2 1/2C or 10 1/2 oz) 1 teaspoon instant yeast 1 1/4 teaspoons salt With its crispy crust and soft, somewhat chewy interior, this loaf of bread is what many of us seek out when we're going to the bakery. Using some simple tools - namely a brotform and baking stone - and a couple of our favorite bakery tricks, you can create your own artisan loaf in your home kitchen. PREP: 20 mins. BAKE: 30 mins. to 35 mins. TOTAL: 16:45 YIELD: 1 boule To make the starter: Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Combine the flour, water, and yeast. Cover the container and allow to rest for 12 to 16 hours at room temperature. It should be doubled in size, and filled with large bubbles. Add the water to the starter. Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Add the flour, mix to combine, cover the bowl, and allow the mixture to rest for 20 minutes to allow the flour to absorb the liquid and the gluten to start its development. Add the yeast and salt, and knead the dough until it's fairly smooth, about 5 to 7 minutes by hand or 3 to 4 minutes using a stand mixer set at medium-low speed. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise at room temperature for 1 1/2 hours. Turn the dough every 30 minutes during the rising time by gently folding all four sides into the middle, and turning the dough over. Transfer the dough to a lightly floured work surface and shape it into a ball (boule). Place the boule smooth side down in a flour-dusted or lined brotform or bowl. Loosely cover the boule and allow it to rise at room temperature for 1 1/2 to 2 hours; it should be puffy but not doubled. About 30 minutes before the boule is finished rising, preheat the oven to 425F and place a baking stone on the center rack. Turn the boule, smooth side up, very gently onto a baker's peel dusted with semolina or cornmeal, or onto a piece of parchment, and transfer it to the hot stone. The dough should slip out gracefully, without deflating. If it does happen to deflate a lot (a small settling is OK), simply form it into a smooth ball, put it back in the brotform or bowl, and let it rise again (only this time not quite as high). Bake the bread for 30 to 35 minutes, until it's deep golden brown and crusty, spraying water into the oven with a spray bottle three times during the first 10 minutes of baking. Remove the loaf from the oven, transfer it to a rack, and allow it to cool completely. Store leftover bread wrapped in plastic for 2 to 3 days at room temperature; or in the freezer for up to 3 months. Review: Excellent bread! This was my first time working with the Artisan Bread Flour and it was so interesting. Very springy. My second rise was only slightly more than an hour and my baking time was just under 30 minutes. My crust was nice and crisp and the crumb was so moist and chewy. Delicious bread! Review: Used the recipe to bake a nice loaf of bread in my Zori . Yes, I had to add a little bit of flour, since the dough was very wet. I used red mill Artisan flour, because I had that at home.Haven't tried the KA Artisan flour yet. My loaf even had a nice crust and tasted great. Next time I will try to make rolls with the dough. Just can't heat my big oven to 450 in Summer in S.California. In Winter I might try baking it in my cast iron pot. Had good results with that method. Review: i made this with no problem and fortunately had already purchased the brotform which i use a lot. this is one kaf product that is well worth the purchase. delicious bread. Question: I had to call the bakers hotline when making this recipe that is included in the fall King Arthur catalog. That recipe left out when to add the 6 oz of water to the dough. The hotline answered my question promptly. But the dough was so slack and after rising to not quite double in a brotform, it just slumped onto the parchment and after baking was only 2" tall at the center. I weighed all ingredients. Not sure why it didn't get any oven spring. Response: We're glad to hear you gave our Baker's Hotline a ring and they were able to point you in the right direction. This dough is a higher hydration (68%), which means it can be delicate, soft, and a bit hard to handle in humid months. In the summer, you may need to add a few tablespoons of additional flour to compensate for the moisture in the air that can make the dough even higher hydration. It's also possible that your dough was a bit over-proofed, which can valso easily happen when it's warm outside. Next time, try reducing the rising time slightly and use just a bit more flour; also try using King Arthur brand flour if you're not already doing so. It's a high protein content flour that should help give your dough strength. S(Internet address): https://www.kingarthurflour.com/recipes/artisan-hearth-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; trace Fat (0.1% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 223mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0607 --------------- MESSAGE bread-bakers.v119.n035.8 --------------- Date: Mon, 26 Aug 2019 20:38:54 -0700 From: Reggie Dwork Subject: Shortcut Sourdough Boule * Exported from MasterCook * Bread, Shortcut Sourdough Boule Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups bread flour -- (572 g) 1 package Platinum Instant Sourdough Yeast -- (0.63-oz or (18 g)) 1 tablespoon kosher salt -- (9 g) 1 3/4 cups warm water -- (105F/41C to 110F/43C) (420 g) The aroma of homemade sourdough wafting through your home is one of life's simple pleasures. Yet, keeping a sourdough starter can be intimidating and time-consuming. It may sound impossible, but we found a way to have fresh-baked sourdough, no homemade starter required! Our Shortcut Sourdough Boule has all the tanginess of sourdough - not to mention a chewy, open crumb and crunchy crust - but instead of building your own starter, the recipe calls for Platinum Instant Sourdough Yeast from Red Star. Made with dried sourdough starter, instant yeast, and natural dough strengtheners, this revolutionary product guarantees rich sourdough flavor while letting you skip the starter. It's sourdough made simple. Makes: 1 oval boule In the bowl of a stand mixer fitted with the paddle attachment, combine flour, instant sourdough, and salt. Add 1 3/4 cups (420 g) warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds. Cover and let rise in a warm, draft-free place (75F/24C) for 2 hours. Refrigerate for at least 2 hours. Line a sheet pan with parchment paper, and generously dust with bread flour. Turn out dough onto a floured surface. Gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you, and using both hands, cup dough and pull it toward you to seal. Turn dough 180 degrees, and pull again until a tight, smooth, oval boule forms. Place dough seam side down on prepared pan. Cover and let rise in a warm, draft-free place (75F/24C) for 1 hour. (Alternatively, place dough on prepared pan; cover and refrigerate overnight. The next day, remove dough from refrigerator, and let rise in a warm, draft-free place [75F/24C] for 1 hour.) When dough has 30 minutes left to rise, place a 5- to 7-quart oval enamel-coated Dutch oven and lid in cold oven. Preheat oven to 500F (260C) Using a lame or razor blade score top of loaf. Carefully remove hot Dutch oven from oven; remove lid and place dough still on parchment in Dutch oven. Cover with lid and place back in oven Immediately reduce oven temperature to 425F (220C). Bake for 30 minutes. Remove lid and bake until an instant-read thermometer inserted in center registers 205F (96C) 10 to 15 minutes more. Immediately remove loaf from Dutch oven and let cool completely on a wire rack. SHEET PAN METHOD: Although we prefer the Dutch oven method, this recipe can be baked on a sheet pan. To bake on a sheet pan, cover loaf with foil and tightly seal foil around rim of pan. Bake at 425F (220C) for 30 minutes. Uncover and bake until an instant-read thermometer inserted in center registers 205F (96C), 10 to 15 minutes more. S(Internet address): https://www.bakefromscratch.com/shortcut-sourdough-boule/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 1g Fat (4.3% calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 354mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0826 --------------- MESSAGE bread-bakers.v119.n035.9 --------------- Date: Fri, 16 Aug 2019 00:30:20 -0700 From: Reggie Dwork Subject: Portuguese-style Sweet Potato Rolls * Exported from MasterCook * Rolls, Portuguese-style Sweet Potato Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces sweet potatoes -- orange-flesh, peeled and cut into 1" chunks 3 tablespoons salted butter -- cut into 3 pieces 1 tablespoon honey 1 1/2 teaspoons kosher salt 411 grams bread flour -- plus more for dusting, (3C) 2 teaspoons instant yeast The Portuguese sweet potato bread known as bolo de caco is a griddled bread that resembles an English muffin or thick pita bread round. For our version, we use widely available orange-fleshed sweet potatoes rather than the white variety that's more traditional; the potatoes give the bread a saffron hue and a rich, moist crumb. The traditional way to cook bolos de caco is on a stone slab; we use a skillet set on the stovetop to brown the rounds, then finish baking them in the oven. The flatbreads typically are split while still warm, spread with garlic-chive butter (recipe below) and served as part of a meal, but you also could toast the halves and have them for breakfast or use them to make a sandwich. Makes: eight 5" rolls Active: 45 min Total: 3 HOURS Tip: Don't begin mixing the cooked sweet potato mixture until it has cooled for 30 minutes. Otherwise, the heat from the potatoes may kill the yeast. Don't worry if you don't own an instant thermometer for testing the breads. Simply bake them for the full 14 minutes. The sweet potato in the dough makes this a forgiving dough, so even if slightly overbaked, the crumb still will be moist and tender. In a medium saucepan over medium-high, combine the potatoes, butter, honey, salt and 2/3 cup water. Bring to a boil, stirring to melt the butter, then reduce to low, cover and cook until a skewer inserted into the potatoes meets no resistance, 15 to 20 minutes. Transfer the potatoes and any liquid to the bowl of a stand mixer. Cool until just warm to the touch, about 30 minutes. Meanwhile, mist a medium bowl with cooking spray. Using the paddle attachment, beat the mixture on low until smooth, about 1 minute. Switch to the dough hook and add the flour and yeast. Mix on low until a smooth dough forms, about 5 minutes. Increase to medium-high and knead for 1 minute to strengthen the dough. Transfer to the prepared bowl, cover with plastic wrap and let rise in a warm, draft-free spot until the dough is doubled in size, about 1 hour. Heat the oven to 350F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. Turn the dough out onto a lightly floured counter, then divide into 8 pieces. Form each piece into a taut ball by rolling it against an unfloured area of the counter in a circular motion under a cupped hand; place seam-side down on the prepared baking sheet. Using your hand, press and flatten each ball until it measures about 4" wide and 1/4" thick. Cover with plastic wrap and let rise until doubled in size, about 30 minutes. Heat a 12" skillet over medium until a drop of water sizzles immediately, about 2 minutes. Place 4 dough rounds seam-side up in the pan and cook until deep golden brown, 1 to 2 minutes. Using a wide metal spatula, flip and cook the second sides until golden brown, about 1 minute. Return to the baking sheet, then repeat with the remaining rounds, returning them to the baking sheet. Bake the flatbreads in the oven until the centers reach 200F, 12 to 14 minutes. Immediately transfer directly to a wire rack and cool for at least 15 minutes. https://www.177milkstreet.com/recipes/garlic-chive-butter GARLIC-CHIVE BUTTER This quick and easy compound butter is flavorful and versatile. Use to top steak, fish, bread or our Portuguese sweet potato rolls for added richness and flavor. Don't use cold butter. Room temperature butter is best for completely incorporating the chives and garlic. Makes: 1/2 C About: 5 min 8 tablespoons salted butter, room temperature, (1 stick) 3 tablespoons finely chopped fresh chives 1 small garlic clove, finely grated 3/4 teaspoon ground black pepper In a medium bowl, mix the butter with a rubber spatula until completely smooth. Stir in the chives, garlic and pepper. S(Internet address): https://www.177milkstreet.com/recipes/portuguese-style-sweet-potato-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 5g Fat (18.0% calories from fat); 7g Protein; 47g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 402mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0815 --------------- MESSAGE bread-bakers.v119.n035.10 --------------- Date: Thu, 29 Aug 2019 16:58:06 -0700 From: Reggie Dwork Subject: The Fastest Homemade Pizza Ever * Exported from MasterCook * Pizza, The Fastest Homemade Pizza Ever Recipe By :King Arthur Flour Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons instant yeast 2 teaspoons sugar 1 1/4 teaspoons salt 1 tablespoon Pizza Dough Flavor -- optional, but tasty 1 tablespoon nonfat dry milk -- or King Arthur Easy-Roll Dough Improver or Baker's Special Dry Milk 3 cups Italian-Style Flour -- (312g) Note* 3/4 cup lukewarm water -- (170g) 2 tablespoons olive oil -- (25g) This pizza dough is easy to stretch, unlike some that fight and snap back as you try to roll them into a circle. The secret? Italian 00 flour, a lower-protein, mellow flour perfect for thin-crust pizza, feather-light grissini, and other low-rising yeast breads. Note*: Substitute King Arthur White Whole Wheat Flour for half of the Italian flour, if desired. Italian flour is type "00", 8.5% protein. PREP: 25 mins BAKE: 6 to 10 mins TOTAL: 1:01 YIELD: two 12" thin-crust pizzas SERVING SIZE: 1/16 (35g) Mix all of the ingredients to make a soft, supple dough. Knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit). Grease two 12" squares of parchment paper. Use your greased fingers to press each piece of dough on the parchment into an 11" to 12" circle about 1/8" thick. Brush or spray the crusts with olive oil, and let them rest for about 30 minutes, while you preheat your oven to 450°F (with a pizza stone inside, if you have one). Place the crusts with their parchment directly on the stone, or onto a baking sheet. Bake until they're just starting to brown around the edges, about 4 minutes. Remove them from the oven, top with your favorite toppings - we've used pesto, sliced tomatoes, and mozzarella here - and bake for an additional 6 minutes, until everything's warm and bubbly. To make grilled pizza: Be prepared to grill your pizza within 15 minutes of shaping it; you don't want it to rise too much. So, make sure your barbecue grill is heated (or cooled) to medium-hot by the time the dough is ready to grill. Set the rack 3" to 4" above the fire. Take one circle of dough, on its parchment, and swiftly but carefully turn it (dough down, parchment on top) onto the grill. Peel off the parchment. After 1 minute, turn the crust over; it should be stiff enough to turn quite easily (if not, your grill isn't hot enough). Layer with toppings. This is not the time to pile on the meat, cheese, veggies, etc. Since the pizza will be cooking very briefly, it's better to top with just a minimal amount of stuff: thinly sliced veggies, a thin layer of cheese, etc. Bake an additional 5 minutes or so, with the cover on (if your grill has a cover), or until the filling is hot and the cheese is melting. Adjust the temperature of the grill if the bottom is browning too quickly. And, move the pizza around on the grill if one side or the other starts to get too brown on the bottom. Repeat the grilling process with the other pizza. Cal 90, Fat 2g, Carb 16g, Sod 190mg, Fiber 1g, Pro 2g S(Internet address): https://www.kingarthurflour.com/recipes/the-fastest-homemade-pizza-ever-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 2g Fat (16.8% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 170mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0829 --------------- END bread-bakers.v119.n035 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved