Date: Sat, 14 Sep 2019 06:32:44 +0000 --------------- BEGIN bread-bakers.v119.n037 --------------- 01. Apple Cranberry Bread (Reggie Dwork) 02. Pumpkin-Apple Muffins with Streusel Topping Muffins (Reggie Dwork) 03. Authentic Ciabatta Bread (Reggie Dwork) 04. Raisin Bran Muffins (Reggie Dwork) 05. Pear Chai Spiced Scones with Spiced Pear Glaze (Reggie Dwork) 06. Whole Wheat Cinnamon Raspberry English Muffins (Reggie Dwork) 07. Apricot Cherry Breakfast Bread (Reggie Dwork) 08. Asiago Cheese Bread and Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n037.1 --------------- Date: Mon, 09 Sep 2019 19:13:03 -0700 From: Reggie Dwork Subject: Apple Cranberry Bread * Exported from MasterCook * Bread, Apple Cranberry Recipe By :Annalise Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour 2 1/4 tsp. active dry yeast 1/2 cup rolled oats 1/4 cup brown sugar 1 1/2 tsp salt 1/2 tsp allspice 1/2 tsp mace 1/2 cup water 2 Tbsp butter 1 egg 1 cup apple -- peeled, chopped (1 med) 1 cup cranberries -- fresh, chopped 1/2 cup pecans -- chopped A perfect accompaniment for a holiday dinner or luncheon. Yield: 1 loaf In mixing bowl, combine yeast, 1 1/2 cups flour, rolled oats, brown sugar, salt, allspice and mace; mix well. Heat water and butter to 120-130F (butter does not need to melt); add to flour mixture. Blend at low speed until moistened; add egg and beat 3 minutes at medium speed. By hand, stir in apples, cranberries and pecans. Gradually stir in enough remaining flour to make soft dough. Knead on floured surface 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise until dough tests ripe. Punch down dough. On lightly floured surface, roll or pat into a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9x5" bread pan. Cover; let rise until an indentation remains when side of loaf is lightly touched. Bake at 350F for 35 to 45 minutes. Remove from pan; cool on rack. You can substitute Instant (fast-rising) yeast for active dry yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp active dry yeast) per cup of flour in your recipe. S(Internet address): https://redstaryeast.com/recipes/apple-cranberry-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 5g Fat (26.3% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 221mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0909 --------------- MESSAGE bread-bakers.v119.n037.2 --------------- Date: Wed, 11 Sep 2019 19:12:25 -0700 From: Reggie Dwork Subject: Pumpkin-Apple Muffins with Streusel Topping Muffins * Exported from MasterCook * Muffins, Pumpkin-Apple Muffins with Streusel Topping Recipe By :Carolyn Riley Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 2 cups sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 large eggs -- lightly beaten 1 cup canned pumpkin 1/2 cup vegetable oil 2 cups finely chopped peeled apples TOPPING: 1/4 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1 tablespoon butter -- or margarine My mother always made these tasty muffins whenever our family got together at her house. Now they're a family favorite at my house, and my in-laws love them, too! Prep: 20 min. Bake: 30 min. + cooling In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill 18 greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350F until a toothpick comes out clean, 30 to 35 minutes. Cool in pan 10 minutes before removing to a wire rack. Cal 243, Fat 8g, Carb 42g, Sod 150mg, Fiber 1g, Pro 3g Review: These were really good. Had them available for guests for a self-serve breakfast. Everyone commented on how good they are. Followed the recipe as it was written. Making them again. Review: I've been making these for many years and it's a family favorite. I often add nuts and substitute the oil with applesauce. Review: I just took my first bite. One word: yum! I will definitely be serving these next Thanksgiving morning for breakfast. As others have said I did cut down the sugar I used 1 1/4 cup and this is sufficient. Next time I plan to add pecans to the batter. The balance between pumpkin and apple is wonderful. Review: These are very moist. Everyone loves them. I reduced the sugar to 1 1/2 cup. I used a little less pumpkin pie spice. For regular size muffins, they take 20 minutes to bake. For the minis, it takes 11 minutes. Review: I've been making these muffins for over 20 years and my family loves them. I cut the sugar in half, I use 1 cup and leave the streusel topping as is. These are one of my favorites. Source: "Originally published as Pumpkin-Apple Muffins with Streusel Topping in Cookin' Up Country Breakfasts Cookbook" S(Internet address): https://www.tasteofhome.com/recipes/pumpkin-apple-muffins-with-streusel-topping/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 8g Fat (27.4% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 145mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0911 --------------- MESSAGE bread-bakers.v119.n037.3 --------------- Date: Thu, 12 Sep 2019 20:31:40 -0700 From: Reggie Dwork Subject: Authentic Ciabatta Bread * Exported from MasterCook * Bread, Authentic Ciabatta Recipe By :Baker Bettie Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Biga (preferment): 165 grams bread flour -- (1C + 6 Tbsp) 133 grams water -- room temperature (1/2C + 1 Tbsp) 1 Pinch Platinum Superior Baking Yeast -- or instant yeast 1 Pinch salt For the Final Dough: The biga 180 grams water -- room temperature, (3/4C + 1 Tbsp) 250 grams bread flour -- (2C + 1 1/2 Tbsp) 3 grams Platinum Superior Baking Yeast -- or instant yeast, (1 tsp) 5 grams kosher salt -- (1 tsp) Cornmeal -- for dusting, or semolina Make authentic ciabatta bread at home with this recipe! Ciabatta bread is a classic Italian style bread that translates to mean "slipper bread" due to the shape of the loaves. Ciabatta is a chewy and uniquely moist bread made with a preferment called a biga, which greatly enhances the flavor of the bread. Red Star Platinum Superior Baking Yeast contains dough enhancer. Yield: Two 8" loaves At least 12 and up to 24 hours before making your ciabatta, make the biga. In a large mixing bowl, combine the ingredients for the biga and stir together. Cover the bowl with plastic wrap and let it stand at room temperature for 12 to 24 hours. Add the rest of the ingredients for the ciabatta dough into the bowl with the biga. Stir until well combined. It will appear as if there is not enough liquid at first, but as you work it together it will become a very wet and sticky dough. You may need to use your hands to knead it slightly to hydrate all the flour. As soon as all of the flour is hydrated with no dry spots, cover the bowl with a piece of plastic wrap and let it set at room temperature for 45 minutes. After the dough has rested for 45 minutes, you will do a series of three stretch and folds with the dough. With the dough still in the bowl, lightly dampen your hand (this will prevent the dough from sticking) and pull on one side of the dough and stretch it up and then fold it down over the top of the dough. Rotate the bowl 90 degrees and do the same with the next side. Do this again until you have stretched all four sides of the dough up and over on itself. Cover the bowl and let it rest for 45 more minutes. Stretch and fold the dough for the second round. Cover and let rest for 45 more minutes. Stretch and fold for the third round. Cover the dough and let it rest for 45 more minutes. This is a three hour process from when the dough is mixed to when it is ready to be shaped. Four 45 minute resting periods with three stretch and folds in between. During the final resting period, prep your pans and your oven. Position one oven rack in the very bottom position in the oven and another rack in the middle position. Place a cast iron skillet or another heat proof skillet on the bottom rack and a baking stone, baking steal, or a sheet pan turned upside down on the middle rack. Preheat your oven to 450F (230C). You want your oven and pans to be heating for at least an hour before the bread goes into the oven. Additionally, prepare a pizza peel or an unrimmed baking sheet with a piece of parchment paper sprinkled lightly with semolina or cornmeal. Pour the dough out onto a lightly floured work surface. It will be very wet and sticky. Use a damp bench scraper to scrape the dough out of the bowl. Divide the dough into two equal pieces. Dampen your hands and then pick up one piece of the dough and place it on the prepared parchment paper. Stretch and pat out the dough to a flat rectangle shape. It will be very sticky but wet hands work best to shape it. It can be a rustic shape. Repeat this step with the second piece of dough. (Alternatively you can shape all of the dough into one big loaf.) Lightly flour the top of the loaves and then cover with a floured towel. Let the dough rise for 1 hour. Fill a small bowl with about 2 cups of ice cubes. You want to work quickly and carefully when transferring the ciabatta. Open the oven and carefully & gently slide the whole piece of parchment paper with the ciabatta onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door (this will create steam). Bake for about 30 to 35 minutes or until the ciabatta loaves are a light golden brown and sound hollow when tapped. Allow the ciabatta to cool on wire rack before slicing. This will completely develop their flavor. Ciabatta is best when eaten the same day. However, leftover ciabatta can be wrapped in foil once completely cooled and kept at room temperature for up to 2 days. S(Internet address): https://redstaryeast.com/recipes/authentic-ciabatta-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 1g Fat (4.2% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 169mg Sodium. Exchanges: 1 1/2 Grain(Starch). NOTES : 2019 - 0912 --------------- MESSAGE bread-bakers.v119.n037.4 --------------- Date: Fri, 13 Sep 2019 17:30:05 -0700 From: Reggie Dwork Subject: Raisin Bran Muffins * Exported from MasterCook * Muffins, Raisin Bran Recipe By :Paula Montenegro Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups wheat bran -- (100g) 1 cup raisins -- no seeds, (120g) 1 1/2 cups water -- (375ml) 1/2 cup buttermilk -- (125ml) 2 Tbsp orange zest -- (to 3 Tbsp) of 1 orange 1/2 cup brown sugar -- (100g) 1/2 cup coconut oil -- (125ml) (or another oil, even olive) 1 egg -- room temp 1 egg white -- room temp 1/2 cup all-purpose flour -- (70g) 1/4 cup fine whole wheat flour -- (40g) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt Raisin Bran Muffins that are fabulous, nutritious, fiber-loaded, easy to make, delicious and super moist! They freeze beautifully and are the perfect on-the-go breakfast. Prep: 25 min Cook: 25 min Total: 50 min Preheat oven at 325F / 170C Have ready 12 muffin cups with paper liners. In a small saucepan bring to a boil the raisins and 1 cup of the water. Let it boil very slowly for about 15 minutes, until there is almost no water left. Process the raisins, as smooth or a bit chunky, whatever you like. You can skip this step. Toast the wheat bran for about 5 minutes in the oven, careful not to burn. Move it around so it toasts evenly. Careful it burns quickly if you don't watch it, much like coconut. In a large bowl mix buttermilk with toasted bran, raisins, orange zest and sugar. Mix well. Add coconut oil, egg, egg white and mix everything. Add both flours, baking powder, soda and salt (I sift them directly over the oil mixture) and mix quickly and only until no dry streaks remain. Do not overmix. Divide between muffin cups and bake for about 25 minutes, until a tester comes out dry. They don't raise much. Let cook on a wire rack. Notes: Wheat bran: not to be mistaken with oat bran. Wheat bran comes in different levels of coarseness, and I the very or medium one. It gives the muffins the texture which I find to be essential. Raisins: I use dark or light raisins, and sometimes add cranberries if I have some lying around. Flours: besides all-purpose flour, whole wheat flour is used in this recipe. I am partial to superfine which is similar in texture to white flour. We already have the bran to give texture. Cal 203, Fat 10g, Carb 28g, Sod 228mg, Pro 4g S(Internet address): https://vintagekitchennotes.com/nancy-silverton-toasted-bran-muffins-clone/#tasty-recipes-12144 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 10g Fat (41.4% calories from fat); 4g Protein; 28g Carbohydrate; 5g Dietary Fiber; 18mg Cholesterol; 261mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0913 --------------- MESSAGE bread-bakers.v119.n037.5 --------------- Date: Fri, 13 Sep 2019 18:49:51 -0700 From: Reggie Dwork Subject: Pear Chai Spiced Scones with Spiced Pear Glaze * Exported from MasterCook * Scones, Pear Chai Spiced Scones with Spiced Pear Glaze Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 2 cups all-purpose flour -- (250 g) 1/4 cup granulated sugar -- (50 g) 1 tablespoon baking powder -- (15 g) 2 teaspoons kosher salt -- (6 g) 1 teaspoon ground cinnamon -- (2 g) 1 teaspoon ground ginger -- (2 g) 1/2 teaspoon grated fresh nutmeg -- (1 g) 1/4 teaspoon ground cardamom -- (0.5 g) 1/4 teaspoon ground black pepper -- (0.5 g) 5 tablespoons cold unsalted butter -- cubed, (70 g) 2 small pears -- cored and chopped 1 cup heavy whipping cream -- plus 1 teaspoon heavy whipping cream -- divided 1 large egg Spiced Pear Syrup: 1/4 cup granulated sugar -- (50 g) 1/4 cup water 1 pear -- sliced 1 cinnamon stick 1 star anise Pear Glaze: 1/2 cup confectioners' sugar -- (60 g) 2 tablespoons Spiced Pear Syrup Baked with an aromatic Indian spice and topped with a sweet pear drizzle, these spiced scones are bursting with flavor. Preheat oven to 425F. Spray an 8" round cake pan with baking spray with flour. Line a baking sheet with parchment paper. For scones: In the work bowl of a food processor, place flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cardamom, and pepper; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Transfer dough to a large bowl, and fold in pears and 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet. In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 16 minutes. For spiced pear syrup: In a small saucepan, bring sugar, 1/4 cup water, pear, cinnamon, and star anise to a boil over medium-high heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Strain mixture through a fine-mesh sieve into a bowl, discarding solids. For pear glaze: In a small bowl, whisk together confectioners' sugar and Spiced Pear Syrup until smooth. Drizzle over warm scones. Question: What kind of pears would you recommend for this recipe? I can't wait to try it…the recipe looks awesome! Response: Thanks for reaching out! You could use any types of pears that you would like, but we recommend using a Bartlett Pears. Review: These are fantastic!! Just the right texture, with the pears adding a little moisture. I used anjou pears (unpeeled) and they are delicious! Review: Probably would be good if the flavor wasn't overwhelmed by salt. I might try this again and cut the salt in half. Review: My favorite annual fall-kickoff recipe! The recipe rides a bit on the salty side, like another person mentioned, so I would be light handed with the pour. Overall, though, it's an easy-to-follow and easy-to-make recipe with a result that could trick people into thinking you spent all day on these scones! I cannot recommend this recipe enough, although I try to not mention it too often so people don't know my secret for fabulous and flavorful scones! S(Internet address): https://www.bakefromscratch.com/pear-chai-spiced-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 380 Calories; 20g Fat (45.8% calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 676mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0913 --------------- MESSAGE bread-bakers.v119.n037.6 --------------- Date: Mon, 09 Sep 2019 17:18:31 -0700 From: Reggie Dwork Subject: Whole Wheat Cinnamon Raspberry English Muffins * Exported from MasterCook * Muffins, Whole Wheat Cinnamon Raspberry English Recipe By :https://www.a-kitchen-addiction.com Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 1 cup bread flour 2 1/4 tsp yeast -- (1/4 oz, 7 g) 2 1/2 tsp cinnamon 1 1/2 tsp baking powder 1 1/2 tsp salt 1 cup milk -- warmed to 120-130F 3 Tbsp honey 1/2 cup fresh raspberries Soft, chewy cinnamon English muffins filled with sweet, fresh raspberries! In the bowl of a stand mixer, mix together flours, yeast, cinnamon, baking powder, and salt. In a small bowl, whisk together milk and honey. With a mixer on low, slowly add wet ingredients to dry ingredients. Beat until mixture just starts to come together but not all of the flour is worked in. Add raspberries. Beat until flour is completely mixed in, scraping down the sides of the bowl as necessary. Switch out paddle attachment for dough hook. Turn mixer on medium-high (or medium depending on strength of mixer) and knead until dough is smooth and starts to pull away from the edge of the bowl. This will take anywhere from 5 to 10 minutes depending on mixer. Dough will be somewhat sticky. Scoop dough into a bowl that has been buttered or sprayed with non-stick cooking spray. Cover with plastic wrap and allow to rise in a warm spot until doubled in size, about an hour. Turn dough out onto a lightly floured surface. Gently deflate. Divide into 8 equal pieces. Shape dough into balls. Dough will be sticky but try to use as little flour as possible. Place balls of dough onto a cookie sheet that has been sprinkled with cornmeal. Gently press dough down until 1" thick and about 3" in diameter. Lightly mist tops with olive oil or non-stick cooking spray. Cover loosely with plastic wrap and allow dough to rise until doubled in size, about 40 minutes. Heat griddle or large skillet to medium heat. Brush butter over hot griddle. Gently place dough, cornmeal side down, onto griddle. Place dough about 2" apart. Reduce heat to medium-low and cook until bottoms are golden brown, about 8 minutes. Turn muffins over, reduce to low, and cook for 8 to 10 minutes or until muffins sound hollow when tapped. Remove from griddle and allow to cool slightly before serving warm. (For the best nooks and crannies, use a fork to separate the muffins.) Once cooled, these muffins are best served toasted. Store leftovers in an airtight container. S(Internet address): https://redstaryeast.com/recipes/whole-wheat-cinnamon-raspberry-english-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 2g Fat (7.9% calories from fat); 8g Protein; 44g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 509mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0909 --------------- MESSAGE bread-bakers.v119.n037.7 --------------- Date: Mon, 09 Sep 2019 17:33:10 -0700 From: Reggie Dwork Subject: Apricot Cherry Breakfast Bread * Exported from MasterCook * Bread, Apricot Cherry Breakfast Recipe By :Barbara Bakes Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough 3 1/2 cups bread flour 2 1/4 tsp. yeast -- (1/4oz, 7g) 2 Tbsp sugar 2 tsp salt 1 cup water -- 120F 2 Tbsp vegetable oil 2 eggs -- room temp 2 Tbsp dried apricots -- diced 2 Tbsp dried cherries -- diced For the egg wash: 1 egg 1 Tbsp water For the topping: 1 Tbsp pearl sugar This Apricot Cherry Breakfast Bread is a sweet, light, tender bread studded with dried apricots and tart cherries. Serve it for breakfast slathered with your favorite jam Yield: 1 loaf In the bowl of a stand mixer, combine 2½ cups flour, yeast, sugar, and salt. Add warm water and oil to flour mixture. Add eggs; beat 1 minute at medium speed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. Add dried fruit. Knead for 5 minutes until smooth and elastic Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles in size and tests ripe. Punch down dough. Turn dough onto lightly floured surface. Pat into a 12x6-inch rectangle. Cut into two 3x12" piece. Shape each piece into a rope. Twist the ropes together. Place on a greased cookie sheet. Cover; let rise until indentation remains after touching. Create egg wash by beating together 1 egg and water. Coat the top of the loaf with egg wash and sprinkle with pearl sugar. Bake in preheated 400F oven 15 to 20 minutes. Cool completely before serving. Review: This is excellent bread! I will use more fruit next time. It's very moist, not overly sweet. My husband loved it too. S(Internet address): https://redstaryeast.com/recipes/apricot-cherry-breakfast-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 3g Fat (18.7% calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 281mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0909 --------------- MESSAGE bread-bakers.v119.n037.8 --------------- Date: Mon, 09 Sep 2019 19:44:03 -0700 From: Reggie Dwork Subject: Asiago Cheese Bread and Rolls * Exported from MasterCook * Bread and Rolls, Asiago Cheese Recipe By :Julie, Maddie, and Kinslee Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups all-purpose flour -- Note* 2 1/4 tsp. yeast 1 1/2 tsp salt 1 tsp granulated sugar 1/4 tsp black pepper 1 1/4 cups milk 2 Tbsp butter 1 1/2 cups shredded Asiago cheese -- divided 1 large egg -- beaten, for egg wash One dough made three ways! Asiago Cheese Bread has a crispy crust with a soft inside and an awesome Asiago cheese flavor. So good with soup, salad, or on a sandwich. Yield: 2 loaves, 12 rolls, or 4 bread bowls In the bowl of a stand mixer, combine 1 1/2 cups flour, yeast, salt, sugar and pepper. Whisk to combine. Put the milk in a microwave safe bowl. Add the butter. Heat the milk to 120-130F, butter will start melting. Make sure the temperature is just right so that it is warm enough to activate the yeast, but not too hot to kill it. Stir the milk mixture into the flour mixture and mix on low speed using the paddle attachment until smooth. Add in 1 1/4 cups shredded cheese and mix just until combined. Gradually add in 1 3/4 cups flour to make a soft dough. Knead in the stand mixer with the dough hook for 5 minutes. (NOTE: You can also knead this dough by hand or use your bread machine on the dough setting.) Spray a bowl with cooking spray. Add the dough to the bowl, then turn the dough over so the cooking spray coats both sides of the dough. Cover the bowl and allow the dough to rise in a warm place until it is double (anywhere from 1 to 2 hours). Preheat the oven to 375F. For breads: After the dough is doubled, punch it down and divide dough into 2 equal pieces. Form each piece into loaf. Place the loaves on a baking sheet that has been sprayed with cooking spray, or lined with a silicone mat. Cover the loaves and allow them to rise again until doubled, which will take 30 to 45 minutes. Make 3-4 cuts in the top of the loaves with a serrated knife. Brush the tops of the loaves with the beaten egg and then sprinkle the remaining cheese on top. Bake for 30 to 35 minutes until lightly browned. For rolls: After the dough has doubled, punch it down and divide into 12 dough balls of equal size. Spray a 9x13" pan with cooking spray, place the dough balls in the prepared pan in 4 rows of 3 dough balls. Cover the pan and allow the rolls to rise until they are almost double. Brush the top of the rolls with egg, then sprinkle remaining Asiago cheese on the rolls. Bake the rolls for 22 to 24 minutes or until golden brown on top. Serve the rolls warm. For bread bowls: After the dough has doubled, punch it down and divide the dough into 4 large dough balls of equal size. Round dough balls into a tight ball. Place on prepared baking sheet (greased or lined with silicone mat). Cover dough and allow to rise about 20 more minutes. Don't worry if the dough hasn't completely doubled. Brush the top of the large dough balls with egg and sprinkle with remaining Asiago cheese. Bake for about 30 to 35 minutes or until the top of the bread bowls are golden brown. Allow the bread bowls to cool on a wire rack. Slice off the top of the bread bowl, then use your fingers to pull out the fluffy interior, leaving at least 3/4 inch bread on the bowl walls. Fill up the bread bowls with whatever you'd like and serve immediately. Note: *Bread flour is recommended for making the bread bowls to give a sturdier bread to hold your fillings. S(Internet address): https://redstaryeast.com/recipes/asiago-cheese-bread-rolls-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 8g Fat (31.7% calories from fat); 9g Protein; 28g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 478mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0909 --------------- END bread-bakers.v119.n037 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved