Date: Sat, 28 Sep 2019 05:49:38 +0000 --------------- BEGIN bread-bakers.v119.n039 --------------- 01. Re: Skillet Cornbread, bread-bakers Digest, Vol 119, Issue 38 (Richard Walker) 02. Orange Scones (Reggie Dwork) 03. Platinum Instant Sourdough Pumpkin Rolls (Reggie Dwork) 04. Rosemary Ciabatta with Stout Beer Bread (Reggie Dwork) 05. Platinum Instant Sourdough Seeded Rye Bread (Reggie Dwork) 06. Southern-Style Cornbread (Reggie Dwork) 07. Cornmeal Biscuits (Reggie Dwork) 08. Bread Machine Challah, Spelt Flour (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n039.1 --------------- Date: Sun, 22 Sep 2019 06:00:51 -0500 From: Richard Walker Subject: Re: Skillet Cornbread, bread-bakers Digest, Vol 119, Issue 38 I'd mince a jalapeno pepper for that cornbread. Perfect.. --------------- MESSAGE bread-bakers.v119.n039.2 --------------- Date: Sun, 22 Sep 2019 17:18:56 -0700 From: Reggie Dwork Subject: Orange Scones * Exported from MasterCook * Scones, Orange Recipe By :Bee Serving Size : 4 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried orange pieces 1 cup all-purpose flour 1/4 cup sugar 1 1/2 teaspoons baking powder 1/8 teaspoon salt 1/4 cup cold butter 3 tablespoons milk -- cold 1 large egg -- lightly beaten 1/4 teaspoon coarse sugar Easy scone recipe with dried orange. This is the best scone recipe ever: buttery, flaky orange scones. Learn how to make perfect scones with secrets and tips! PREP: 15 MINUTES COOK: 15 MINUTES TOTAL: 30 MINUTES Preheat oven to 425F. Cut the dried orange into pieces. In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in dried orange pieces. Turn onto a floured surface; knead gently 6-8 times. Pat into a 6" circle. Cut into eight wedges. Separate wedges and place on a baking sheet lined with parchment paper. Chill for 30 minutes (optional step). Brush the scones with remaining egg, sprinkle with coarse sugar and bake at 425F for 12 to 15 minutes or until golden brown. Serve warm. Cal 285, Fat 13g, Carb 40g, Sod 196mg, Fiber 1g, Pro 5g Source: "adapted from Taste of Home" S(Internet address): https://rasamalaysia.com/scone-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 13g Fat (39.8% calories from fat); 6g Protein; 40g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 390mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0922 --------------- MESSAGE bread-bakers.v119.n039.3 --------------- Date: Sun, 22 Sep 2019 17:41:41 -0700 From: Reggie Dwork Subject: Platinum Instant Sourdough Pumpkin Rolls * Exported from MasterCook * Rolls, Platinum Instant Sourdough Pumpkin Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour -- (438 g) 18 g Platinum Instant Sourdough Yeast -- (0.63-oz) OR 7g Platinum Yeast 2 teaspoons kosher salt -- (6 g) 1/2 teaspoon ground cinnamon -- (1 g) 3/4 cup canned pumpkin -- (183 g) 1/2 cup whole milk -- (120 g) 1/4 cup unsalted butter -- (57 g) 1/4 cup honey -- (85 g) 1 large egg -- lightly beaten, (50 g) 3 tablespoons raw pepitas -- (27 g) 1 tablespoon flaked sea salt -- (9 g) Combining the pleasant tang of sourdough with mildly sweet pumpkin and baked in a cast-iron skillet, these bread rolls embody fall comfort baking at its finest. We finished them off with a savory topping of pepitas and flaked sea salt, delivering a welcome note of crunch to the rolls' pillowy perfection. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, Platinum Instant Sourdough Yeast, kosher salt, and cinnamon at low speed until combined. In a small saucepan, heat pumpkin, milk, butter, and honey over medium heat until butter is melted and mixture registers 120F (49C) to 130F (54C) on an instant-read thermometer. Remove from heat; let cool slightly, if necessary. With mixer on low speed, add warm pumpkin mixture to flour mixture, beating until combined, about 2 minutes. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, 12 to 13 minutes. Lightly oil a large bowl. Turn out dough onto a lightly floured surface, and shape into a smooth ball. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 45 minutes to 1 hour. Oil a 10" cast-iron skillet with oil. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 equal portions (about 75 grams each). Shape each portion into a smooth round, and place in prepared skillet. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 30 to 45 minutes. Preheat oven to 350F (180C). Brush top of rolls with egg wash, and sprinkle with pepitas and flaked salt. Bake until deep golden brown and an instant-read thermometer inserted in center registers 190F (88C), 25 to 30 minutes. Let cool slightly. Serve warm. S(Internet address): https://redstaryeast.com/recipes/platinum-instant-sourdough-pumpkin-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 6g Fat (24.7% calories from fat); 6g Protein; 37g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 797mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0922 --------------- MESSAGE bread-bakers.v119.n039.4 --------------- Date: Fri, 27 Sep 2019 17:15:42 -0700 From: Reggie Dwork Subject: Rosemary Ciabatta with Stout Beer Bread * Exported from MasterCook * Bread, Rosemary Ciabatta with Stout Beer Recipe By :TheWimpyVegetarian Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Poolish (Pre-ferment): 1/4 teaspoon instant yeast -- or 3/8 tsp Active Dry Yeast 210 grams water -- at 70F 210 grams bread flour -- (I recommend King Arthur bread flour) Rosemary Ciabatta with Stout Beer: 15 ounces bread flour 1/4 teaspoon instant yeast -- or 3/8 tsp Active Dry Yeast 3 teaspoons kosher salt 10 ounces poolish 8 ounces Stout beer -- other beers can be used as well 2 teaspoons malt syrup 1 tablespoon olive oil 1 tablespoon honey 2 1/2 tablespoons minced fresh rosemary Fleur de sel -- for sprinkling on top of each boule Author Notes: This is a flavorful dough that I created when I was in school and I've continued to tweak. It is great eaten on its own or as a sandwich bread for many kinds of sandwiches but particularly pastrami and grilled cheese sandwiches with or without proscuitto. Some cooking notes: While I love the meditative activity of kneading dough by hand, this is a fairly wet dough and is best kneaded with the dough hook attachment on a standing mixer. One of the ways to build flavor in bread is through a longer rising time. To enhance the bread flavor, I made a pre-ferment (sometime referred to as poolish) the day before I planned to bake the bread, which was then added to the other bread ingredients on baking day. Poolish also helps make a crusty bread with irregular crumb (bigger holes), which I was looking for in creating this recipe, and also provides greater dough strength, better aroma and increased shelf life. Poolish is essentially equal parts bread flour and water with a little yeast. It takes about 5 minutes to make and is well worth the effort if you plan ahead. The recipe instructions include directions on how to do this as well as other tips on how to get a crispy crust. One of my big surprises when I was in school was that I discovered I LOVED making bread. So I've included a number of tips that I've learned along the way that have helped me. You may already know about these and more, and I apologize if it ends up being TMI! Important Note: I use instant yeast when baking bread, making it much easier to work with. If you are working with active dry yeast, multiply the instant yeast amount in the recipe by 1.5 to get the right amount of active dry yeast to use! Food52 Review: ChezSuzanne has clearly done her research with this recipe. As she notes, using a poolish makes for an extra crisp crust and a lovely, air pocket-filled crumb. The bread is a gorgeous caramel color from the combination of stout, malt syrup and honey, and the resulting loaf is chewy with a pleasant tang from the beer. The sea salt on top lends a savory crunch, and there is plenty of rosemary to go around (if you prefer a subtler flavor, you can decrease the amount by half -- we liked it nice and woodsy!). A couple of notes: we skipped the scale when separating the dough in half and eyeballed it (your choice), and our bread took only 25 minutes to bake, so check it well before the 30-minute mark. Serves: 2 boules Poolish (Pre-ferment): Mix the yeast and water together in a small bowl. Add the flour and mix well with a spoon. Cover and let rest at room temperature at least 12 hours, ideally overnight. Before using, check to make sure the yeast has grown as evidenced by many air bubbles on the surface of the dough and enhanced dough mass. Rosemary Ciabatta with Stout Beer Combine the dry ingredients in the mixing bowl of a standing mixer and mix with a whisk. Add the poolish, beer, malt syrup, olive oil and honey. If using Active Dry Yeast, add it at this time with the other wet ingredients. Using the hook attachment, mix for 5 to 7 minutes at the lowest speed. The dough should be wet and sticky to the touch. If it is too wet, add a little bread flour; if too dry, add a little more beer. It should be a fairly smooth dough at this stage. Sprinkle the minced rosemary over the dough and increase the mixer speed to the next highest level and mix for 2 minutes. When you're finished, there are two ways to check and see if the dough is ready for it's first rising: (1) detach the dough hook and pull up on the dough with the hook to see if the dough is very elastic and moves with the hook or if the dough breaks/tears; (2) take a piece of dough the size of 2 large marbles and with your fingers carefully stretch it out pulling on 4 corners of the dough to see if it stretches or tears as you pull on the it. If the dough tears fairly easily in either test, more kneading is necessary. What you're doing in this stage is to develop the gluten, or elasticity of the dough. Put the dough in a lightly oiled bowl, cover it and place it someplace warm for the first rising until it doubles in size. This can take 3 to 3 1/2 hours. During this stage of rising, uncover the dough each hour and pull up one side of the dough and fold it over on itself to essentially fold the dough in half. This is done to help build structure in the bread. Tips if you can't find a warm place for the dough to rise: heat a cup of water in the microwave oven to really hot, turn the microwave off and put the bowl of covered dough in the microwave with the cup of water. Or place the covered bowl near the stove if you're cooking, (being careful that it doesn't get too hot!). Weigh the dough and divide in half to form 2 boules or loaves. Loosely pre-shape each boule or loaf and place on a parchment lined baking sheet(s). Cover with a towel and plastic wrap and let rest for 10 - 20 minutes. Perform final shaping of the boules or loaves on a lightly floured board. Place back on the parchment lined baking sheet(s) for the 2nd rising. Re-cover with a towel and plastic and let rise for 1 to 1 1/2 hours. Preheat the oven to 450F. I place a pizza stone in the oven on the rack I plan to use and an empty metal pan in the bottom of the oven. If using the pizza stone, allow time for the oven to be at 450F for about an hour so that the stone is completely preheated. Score the boules or loaves with an oiled razor blade, spray lightly with water, sprinkle with the fleur de sel and place the baking sheet on top of the pizza stone. The pizza stone will help keep the baking sheet at a constant temperature while the bread bakes. Just before closing the oven door, throw a bunch of ice cubes or cold water into the hot metal pan at the bottom of the oven to create a little steam. Bake the bread for about 30 minutes. In the first 10 minutes of baking, open the oven door just long enough to squirt some water on the sides of the oven with a squirt bottle. If you don't have one, just get your hands wet and fling the water at the sides of the oven to create steam. Do this 3 times, but not after the first 10 minutes of baking. During the last 5 minutes of baking, open the oven door. A crisper crust is encouraged by shots of steam in the beginning of baking, and by a dry oven at the end. The bread is ready when it's internal temperature reaches 200F. To check, I pull the boule from the oven and stick a probe into the bottom. Because this is a wet bread, especially compared to french bread, let it cool before serving. Review: Great recipe that made a really tasty bread! I especially appreciated the tips and tricks included in the recipe. They were very helpful for a bread beginner like me. Review: This bread was amazing! I was a bit skeptical that it would bake properly (the dough was so wet!) but the end result was fantastic. Two loaves didn't last an hour in a house of 4... Question: Where do you get Malt syrup? Response: Beer supply store or Amazon. Can be light or dark or very dark. Choose wisely. Review: UPDATE! Bread turned out AMAZING. Yielded 2 beautiful 1lb loaves. Loved the salt crunch on the outside, loved the soft inside, loved the complex flavor. Still airy even with 15% whole wheat flour. Review: Yay!!!!! I'm so glad it worked out for you!!!! I love the idea of subbing molasses for the malt syrup. Great idea. Thanks so much for letting me know. Review: Mine is on the second rise and almost ready to go in the oven. I subbed molassus for the malt syrup and I used about 3 oz of whole wheat bread flour to give it more texture. I ended up adding about an oz of beer and had a perfect dough. Sticky, but not super wet. Had no trouble shaping it, though it is rather subject to gravity. Not sure how loaf like it will be after this rise. I also eyeballed the split, but weighed everything else. We'll see what happens! Review: Just a few comments to the author and a few to the comments. Please use only one unit of measure. Grams or oz. Either will work but both will not. You might also want to use bakers percent as this is scalable. Commenters, ciabatta is a ver wet dough and not meant to be shaped in a traditional sense. Flour your table well, flour the dough in its bulk ferment bin or bowl. Dump out onto table. Flour the top well. Cut shapes once the dough flattens out naturally and put on well floured peel and bake on stone. Should be slipper shape, hence the name. Review: My dough was super wet, too. Couldn't even shape it. Used just 10 oz of poolish and added additional flour during the mixing. Instead of using a loaf pan, I used the Lahey dutch oven method: heat the oven with a dutch oven inside and then place the dough inside the very hot pot and cook covered for the first 20 min. Uncover to finish the cooking. No need to spray with water or use ice since the wetness of the dough and the heat of the dutch oven create enough steam to create a great crust. I used molasses instead of malt syrup and that seemed to work. Review: Made these last night for our Easter brunch today and couldn't help but cut into them this morning to slather with honey butter. Yum! I'm not a frequent bread baker, and rarely use my standing mixer for kneading when I do bake bread. For the first time, the kneading performed by the hook jammed the bowl deep in the stand, and I had a hell of a time getting the damn thing out. I will say that it was worth it! Delicous bread :) (and I was so glad to see that golden syrup worked as a substitution for malt syrup - it's what I had on hand, so that's what I used!) Review: Wow - this was wonderful bread! I couldn't find malt syrup, so used golden syrup instead - I think it probably didn't have as strong a flavor as the malt syrup would add, but it still tasted delicious. The stout gives a lovely brown color, and the texture was very nice - small bubbles and enough denseness and airness to give a lovely, chewy loaf. I forgot to fold the dough over on itself during the first rising, but this didn't seem to cause any problems, the bread turned out great. Would love to try this again, with some different beers and maybe even different herb flavors. Response: I'm so glad you liked it so much! And thanks so much for the feedback - I really appreciate it. And I'm so glad golden syrup worked as a good substitute for the malt syrup. Is it a sweet syrup? Question: Beautiful recipe. There are just two in our household and we don't eat a ton of bread so I was wondering if I could freeze a loaf. If so, would it be best to freeze the dough, and if so, at what stage, or the finished product. Thanks for your thoughts! Response: Thanks so much melissav!! There are only 2 now in my household so I totally understand. There are 3 good options for freezing: (1) (my personal favorite) You can bake the bread 75% of the way done and then freeze it. When ready to eat it, bring to room temp and complete the baking. (2) (my least favorite) freeze unbaked dough for up to 2 weeks after shaping it, but you might want to use a little more yeast (rule of thumb is 10-20% more) to compensate for the freezing damage to fermentation. The longer you plan to freeze the dough the closer to the 20% you want to use. (3) Bake it 100% and then freeze. Note: Freezing unbaked dough will sacrifice the most in flavor and fermentation. But if you do it, make sure you've done your final shaping. Hope this helps! And hope you enjoy the bread! Review: I confess I've made this bread also with a food processor as well as a stand mixer. I have one that has a "dough" button, and while I was concerned it might work the dough too much and become too tough, it was fine. Don't know if that might be an option? I should add that the FP didn't give me nearly as much control over the dough as the stand mixer did, but in a pinch it can work. S(Internet address): https://food52.com/recipes/3967-rosemary-ciabatta-with-stout-beer - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 2g Fat (8.7% calories from fat); 5g Protein; 31g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 355mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0407 --------------- MESSAGE bread-bakers.v119.n039.5 --------------- Date: Fri, 27 Sep 2019 17:17:16 -0700 From: Reggie Dwork Subject: Platinum Instant Sourdough Seeded Rye Bread * Exported from MasterCook * Bread, Platinum Instant Sourdough Seeded Rye 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 -------- ------------ -------------------------------- 2 1/4 cups bread flour -- (286 g) 1 cup light rye flour -- (102 g) 18 grams Platinum Instant Sourdough Yeast -- (0.63-oz) 3 tablespoons raw sunflower seeds -- (27 g) plus 2 teaspoons raw sunflower seeds -- divided (6 g) 1 tablespoon black sesame seeds -- (9 g) plus 1 teaspoon black sesame seeds -- divided, (3 g) 1 tablespoon caraway seeds -- (9 g) plus 1 teaspoon caraway seeds -- divided, (3 g) 2 teaspoons kosher salt -- (6 g) 1 1/3 cups warm water -- (320 g) (105F/41C to 110F/43C) 1 tablespoon water -- (15 g) This deliciously chewy and hearty loaf is chock-full of nutty flavor from sunflower, black sesame, and caraway seeds, along with a perfect bit of tang that's iconic with any traditional sourdough. Made with Platinum Instant Sourdough Yeast. Yield: 1 boule In the bowl of a stand mixer fitted with the paddle attachment, stir together flours, instant sourdough, 3 tablespoons (27 grams) sunflower seeds, 1 tablespoon (9 grams) sesame seeds, 1 tablespoon (9 grams) caraway seeds, and salt by hand. Add 1 1/3 cups (320 grams) 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 lightly floured surface. To form a boule, gently press dough to an even thickness. Working clockwise, fold in edges toward center, pressing lightly, to form a ball. Turn ball over, seam side down. Using both hands, cup dough, and pull toward you. Turn dough 180 degrees, and repeat until a smooth, tight, sealed oval forms. Place dough 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 Dutch oven and lid in a cold oven. Preheat oven to 500F (260C). (See notes for how to bake on a sheet pan) Brush top of loaf with 1 tablespoon (15 grams) water, and sprinkle with remaining 2 teaspoons (6 grams) sunflower seeds, remaining 1 teaspoon (3 grams) sesame seeds, and remaining 1 teaspoon (3 grams) caraway seeds. Using a lame or razor blade, score top of loaf. Carefully remove hot Dutch oven from oven; remove lid, and place bread, still on parchment, in Dutch oven. Cover with lid, and place back in oven. Immediately reduce oven temperature to 425F (220C). Bake for 35 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. To bake on a sheet pan, cover loaf with foil, and tightly seal foil around rim of pan. Bake at 425F (220C) for 25 minutes. Uncover and bake until an instant-read thermometer inserted in center registers 205F (96C). S(Internet address): https://redstaryeast.com/recipes/platinum-instant-sourdough-seeded-rye-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 2g Fat (15.2% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 237mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2019 - 0922 --------------- MESSAGE bread-bakers.v119.n039.6 --------------- Date: Fri, 27 Sep 2019 17:26:52 -0700 From: Reggie Dwork Subject: Southern-Style Cornbread * Exported from MasterCook * Cornbread, Southern-Style Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons bacon drippings -- or 1 tablespoon melted butter and 1 teaspoon vegetable oil 1 cup yellow cornmeal -- preferably stone ground 2 teaspoons granulated sugar 1/2 teaspoon table salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1/3 cup water -- rapidly boiling 3/4 cup buttermilk 1 large egg -- beaten lightly We wondered if our Southern-style cornbread recipe (white cornmeal and no flour or sugar) might have something to learn from our Northern-style cornbread recipe (yellow cornmeal, fair to generous portions of flour and sugar). Combining the two recipes to come up with a happy medium, we used yellow cornmeal for potent corn flavor, adding a small amount of sugar to enhance the natural sweetness of the corn. We started with cornmeal mush (moistening the cornmeal with some water first) because cornbread that started with some mush had the most corn flavor we'd tasted yet, and it also produced a fine, moist crumb. Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory. Though some styles of Southern cornbread are dry and crumbly, I favor this dense, moist, tender version. Cornmeal mush of just the right texture is essential to this bread. Though I prefer to make cornbread in a preheated cast-iron skillet, a 9" round cake pan or 9" square baking pan, greased lightly with butter and not preheated, will also produce acceptable results if you double the recipe and bake the bread for 25 minutes. MAKES: ONE 8" SKILLET OF BREAD Adjust oven rack to lower middle position and heat oven to 450F. Set 8" cast-iron skillet with bacon fat (or vegetable oil) in heating oven. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside. Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately. Technique: Getting the Batter Just Right: If your mush looks crumbly, it is too firm; work in a tablespoon or two of hot water to loosen it before adding the wet ingredients. If the water is not hot enough, the starch will not gelatinize, the batter will be too thin, and the mush will not form. The mush should be like soft polenta: thick enough to give the batter body, but pliable enough to stir wet ingredients in easily. Cal 929, Fat 27g, Carb 143g, Sod 1169mg, Fiber 6g, Pro 23g S(Internet address): https://www.cooksillustrated.com/recipes/874-southern-style-cornbread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 4g Fat (28.3% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 388mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0119 --------------- MESSAGE bread-bakers.v119.n039.7 --------------- Date: Fri, 27 Sep 2019 22:22:47 -0700 From: Reggie Dwork Subject: Cornmeal Biscuits * Exported from MasterCook * Biscuits, Cornmeal 3 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- plus more for rolling out dough 1/4 cup yellow cornmeal -- plus 2 tablespoons yellow cornmeal 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 1 1/2 tablespoons sugar 6 tablespoons unsalted butter -- chilled and cut into 1/2" pieces, plus more for topping, if desired 3/4 cup nonfat buttermilk -- plus 1 tablespoon nonfat buttermilk Honey -- (optional) Heat oven to 400F. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1" thickness. Using a 2" round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm. Description: "Cornmeal gives biscuits a slight crunchiness and a golden hue." Source: "MARTHA STEWART LIVING" S(Internet Address): http://www.marthastewart.com/317747/cornmeal-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 410 Calories; 18g Fat (40.3% calories from fat); 8g Protein; 53g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 935mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : If desired, spread with butter or honey. Serve warm. NOTES : 2015 - 0212 --------------- MESSAGE bread-bakers.v119.n039.8 --------------- Date: Fri, 27 Sep 2019 22:30:55 -0700 From: Reggie Dwork Subject: Bread Machine Challah, Spelt Flour * Exported from MasterCook * Bread Machine Challah, Spelt Flour Recipe By : Serving Size : 14 Preparation Time :0:20 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1/4 cup olive oil 2 eggs 1 1/2 teaspoons salt 1/3 cup sugar 2 cups white spelt flour 2 cups whole grain spelt flour 4 teaspoons xanthan gum 1/4 ounce dry yeast -- (1 envelope) 1 egg -- beaten 1 tablespoon poppy seeds I got a challah recipe from my husband and tweaked it to use spelt flour. This recipe makes a beautiful 2 lb braided challah. I like to divide the dough in 3; make two loaves and one little roll. I like to try different toppings each time I make this recipe, such as sesame seeds, dried onion flakes, granulated garlic, kosher salt, or flax seeds. Pour the water, olive oil, and eggs into a bread machine pan. Add salt, sugar, spelt flours, xanthan gum, and yeast. Place into bread machine and set to dough cycle. Check on the dough as it is mixing to ensure that it mixes well. Use a rubber scraper to scrape down the sides of the pan if needed. When the dough has finished, remove and divide into 3 pieces. Shape each piece into an 18" long rope. Braid the three ropes together, seal the tips together, and fold under the loaf. Place the braided loaf onto a greased baking sheet, cover with a soft cloth, and allow to rise until doubled in bulk, about 1 hour. Preheat oven to 375F (190C). Brush the loaf with beaten egg, and sprinkle with poppy seeds. Bake in preheated oven until the challah has turned golden brown, and the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. Original Recipe Yield: 1 loaf Per Serving: Calories: 193 | Total Fat: 6.1g | Cholesterol: 45mg Source: "allrecipes.com" Start to Finish Time: "2:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 5g Fat (61.0% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2009 - 0312 --------------- END bread-bakers.v119.n039 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved