Date: Sun, 06 Oct 2019 05:50:37 +0000 --------------- BEGIN bread-bakers.v119.n040 --------------- 01. Garlic Rosemary Pull-Apart Bread (Reggie Dwork) 02. Apple Honey Pecan Muffins (Reggie Dwork) 03. Triple Ginger Scones with Chocolate Chunks (Reggie Dwork) 04. Chai-Spiced Star Bread (Reggie Dwork) 05. Gouda and Roasted Potato Bread (Reggie Dwork) 06. Bohemian Rye Bread (Reggie Dwork) 07. Yeasted Banana Bread (Reggie Dwork) 08. Pretzel update (Jeff Dwork) 09. Advice on working with lye (Jeffrey Kreitman) --------------- MESSAGE bread-bakers.v119.n040.1 --------------- Date: Tue, 01 Oct 2019 19:21:09 -0700 From: Reggie Dwork Subject: Garlic Rosemary Pull-Apart Bread * Exported from MasterCook * Bread, Garlic Rosemary Pull-Apart Recipe By :Christina Trikoris Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons active dry yeast 1 teaspoon salt 5 1/4 cups all-purpose flour -- (to 6 C) 1 cup butter -- cubed 1 cup water 1/2 cup whole milk 2 large eggs -- room temperature SAUCE : 1/2 cup butter -- melted 6 garlic cloves -- minced 2 teaspoons dried rosemary -- crushed, or 2 tablespoons minced fresh rosemary 1 teaspoon salt 1 cup grated Parmesan cheese This recipe is a different type of pull-apart bread. It can be eaten by itself dipped in marinara or as part of a meal. You could add sun-dried tomatoes, pesto or an onion soup mix packet instead of the rosemary garlic for a different flavor. Prep: 25 min. + rising Bake: 55 min. + cooling In a large bowl, mix yeast, salt and 2 cups flour. In a small saucepan, heat water, butter and milk to 120-130F. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; shape into 1 1/2" balls. For sauce, combine melted butter, garlic, rosemary and salt. Dip 10 dough balls in butter mixture. Place in a greased 10" fluted tube pan; sprinkle with a scant 1/4 cup Parmesan cheese. Repeat with remaining balls and Parmesan cheese. Drizzle with any remaining butter mixture. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350F. Bake until golden brown, 55 to 70 minutes or until a thermometer inserted into bread reads 200F. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Cal 341, Fat 20g, Carb 33g, Sod 536mg, Fiber 1g, Pro 7g Source: "Originally published as Garlic Rosemary Butter Parmesan pull a part bread in Taste of Home October/November 2019" S(Internet address): https://www.tasteofhome.com/recipes/garlic-rosemary-pull-apart-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 20g Fat (52.7% calories from fat); 8g Protein; 33g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 550mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. NOTES : 2019 - 1001 --------------- MESSAGE bread-bakers.v119.n040.2 --------------- Date: Mon, 30 Sep 2019 19:40:39 -0700 From: Reggie Dwork Subject: Apple Honey Pecan Muffins * Exported from MasterCook * Muffins, Apple Honey Pecan Recipe By :Ochre Bakery, Detroit, MI Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick vegetable oil spray 2 medium apples -- Pink Lady or Jonagold 2/3 cup pecans -- (75 g) 2 Tbsp. unsalted butter 2 Tbsp. honey Flaky sea salt 3/4 cup all-purpose flour -- (100 g) 1/2 cup spelt flour -- or all-purpose flour (60 g) 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. kosher salt 2 large eggs -- room temperature 3/4 cup granulated sugar -- (150 g) 3/4 cup extra-virgin olive oil -- plus 2 Tbsp. extra-virgin olive oil 1/2 cup buttermilk granulated sugar -- or raw sugar for sprinkling Everything about this tender muffin from Ochre Bakery in Detroit (No. 4 on our Hot Ten list for 2019!) maximizes the flavor of tart apples and nutty pecans. The apple slices get glazed in honey before baking, while the pecan meal is deeply toasted. In the background, tangy buttermilk keeps everything from getting too sweet. Place a rack in middle of oven; preheat to 350F. Lightly coat flat top of a standard 12-cup muffin pan with nonstick spray (this will prevent muffins from gluing themselves to the pan). Line cups with double layers of muffin liners. Cut apples into quarters; remove cores. Cut each quarter into 4 wedges; set aside. Pulse pecans in a food processor until you have a fine meal with a bit of texture, like coarse sand. Heat a large skillet over medium-high, then add pecans and toast, stirring, until darkened and very fragrant (it's okay if they're even a tiny bit burnt in spots), about 3 minutes. Transfer to a large bowl and let cool slightly. Wipe out skillet and return to medium-high heat. Melt butter, swirling pan so that it's evenly coated, until foaming, then add reserved apples. Drizzle with honey and generously sprinkle with sea salt. Cook, tossing often, until apples are tender and deep golden brown and glazed with honey, about 5 minutes. Scrape into a medium bowl and let cool. Add all-purpose flour, spelt flour, baking powder, baking soda, and kosher salt to nuts; whisk to combine. Beat eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on high speed until mixture is thick, pale, and tripled in volume, 8 to 10 minutes. Combine oil and buttermilk in a measuring glass. With motor running, gradually pour into egg mixture, stopping as soon as incorporated to prevent eggs from deflating. Scrape into bowl with dry ingredients and fold until just combined (be careful not to overmix). Scoop about 2 Tbsp. batter into each muffin cup and place an apple slice on top. Divide remaining batter among muffin cups, filling until just below the top (you may have a spoonful or two of batter left over). Place 1 apple slice on top of each, then spoon any glaze left in the bowl on top. (You'll have a few leftover apple slices; eat them.) Sprinkle each muffin with some raw sugar and a pinch of sea salt. Bake muffins until golden brown all over, rotating pan halfway through, 22 to 28 minutes. Let cool in pan 10 minutes, then transfer to a wire rack and let cool completely. Do Ahead: Batter can be made 2 days ahead. Cover and chill. Review: Made these tonight and added apple to the batter. I liked that they were not super sweet but I wish I had added cinnamon and vanilla to the batter for more flavor. Review: A truly amazing muffin recipe. I noticed that some users said that they wished there were more apples on the muffins, so I added an extra apple and I don't regret it. I also had no honey on hand and substituted it with maple syrup. 10/10 would make again. Review: These are phenomenal. Beautifully soft crumb, delicious flavor, tiny bits of pecan in every bite, sweet tender apples. Wow. I couldn't find spelt, so I used all all-purpose flour. Going in, the olive oil weirded me out a bit, I wasn't sure going in, but I think it really adds to the flavor, I wouldn't substitute it. My only critique of these is that I loved the apples and wished there were more. Next time I make these I'll probably throw in an extra apple. Wishing I lived in Detroit so I could go to this bakery and try all of their baked goods! S(Internet address): https://www.bonappetit.com/recipe/apple-honey-pecan-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 330 Calories; 23g Fat (61.0% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 189mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0930 --------------- MESSAGE bread-bakers.v119.n040.3 --------------- Date: Mon, 30 Sep 2019 22:11:59 -0700 From: Reggie Dwork Subject: Triple Ginger Scones with Chocolate Chunks * Exported from MasterCook * Scones, Triple Ginger Scones with Chocolate Chunks Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 67 g white sugar -- (5 Tbsp) 4 tsp baking powder 1/2 tsp baking soda 2 Tbsp ground ginger 1 1/2 tsp grated nutmeg 2 1/2 tsp kosher salt 1 1/2 tsp ground black pepper 1 1/4 C cold buttermilk 2 Tbsp finely grated fresh ginger 1 Tbsp grated orange zest 18 Tbsp salted butter -- cut into 1/2" pieces and chilled, (2 sticks plus 2 Tbsp) 150 g roughly chopped bittersweet chocolate -- (1C) 154 g finely chopped crystallized ginger -- (1C) 1 large egg -- beaten These rich, flavor-packed oversized scones are the creation of Briana Holt of Tandem Coffee + Bakery in Portland, Maine. Ginger in three different forms - ground, fresh and crystallized - give these breakfast pastries plenty of kick, as does ground black pepper. Keep both the butter and buttermilk in the refrigerator until you're ready to use them so they stay as cold as possible, which makes the dough easier to handle. Holt recommends serving the scones after they've cooled to room temperature, but we also loved them warm, while the chocolate is soft and melty. Tip: Don't worry if the flour-butter mixture doesn't form a cohesive dough immediately after all the buttermilk has been added. In fact, it will be very crumbly, but a brief kneading and the act of shaping and pressing the mixture into disks will bring it together. When kneading, though, take care not to overwork the dough, which will result in tough, not tender, scones. Active: 40 min Total: 1:15 Heat the oven to 375F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground ginger, nutmeg, salt and pepper. In a 2-cup liquid measuring cup or a small bowl, stir together the buttermilk, grated ginger and orange zest. To a food processor, add about 1/2 of the flour mixture and scatter the butter over the top. Pulse until the butter is in large pea-sized pieces, 10 to 12 pulses. Transfer to the bowl with the remaining flour mixture. Add the chocolate and crystallized ginger, then toss with your hands until evenly combined. Pour in about 1/3 of the buttermilk and toss just a few times with your hands, making sure to scrape along the bottom of the bowl, until the liquid is absorbed. Add the remaining buttermilk in 2 more additions, tossing after each. After the final addition of buttermilk, toss until no dry, floury bits remain. The mixture will be quite crumbly and will not form a cohesive dough. Lightly dust the counter with flour, turn the mixture out onto it, then give it a final toss. Divide it into 2 even piles, gathering each into a mound, then very briefly knead each mound; it's fine if the mixture is still somewhat crumbly. Gather each mound into a ball, then press firmly into a cohesive 5" disk about 1 1/2" thick. Brush the tops of each disk lightly with beaten egg. Using a chef's knife, cut each disk in half, then cut each half into 3 wedges. Place 6 wedges on each prepared baking sheet, spaced evenly apart. Bake until the scones are deep golden brown, 27 to 30 minutes, switching and rotating the baking sheets halfway through. Cool on the baking sheets on wire racks for 5 minutes, then transfer directly to a rack and cool for at least another 5 minutes. Serve warm or at room temperature. S(Internet address): https://www.177milkstreet.com/recipes/triple-ginger-scones-chocolate-chunks-breakfast-tandem-coffee-bakery - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 25g Fat (68.2% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 825mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0930 --------------- MESSAGE bread-bakers.v119.n040.4 --------------- Date: Tue, 01 Oct 2019 18:49:58 -0700 From: Reggie Dwork Subject: Chai-Spiced Star Bread * Exported from MasterCook * Bread, Chai-Spiced Star Recipe By :Elizabeth Ding Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast 1/2 cup warm water -- (110 to 115F) 1/2 cup warm whole milk -- (110 to 115F) 1/4 cup sugar 2 3/4 cups all-purpose flour -- (to 3 1/4C) FILLING: 5 tablespoons butter -- softened 3/4 cup packed brown sugar 2 teaspoons vanilla extract 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1 medium Bartlett pear -- peeled and chopped 1 large egg -- beaten My chai star bread is great for potlucks or parties because it's easy to share and looks beautiful. Prepare it ahead of time, refrigerate, then just pop it in the oven before serving. Try using this recipe with other fruits, too, like persimmons or apples. Prep: 45 min. + rising Bake: 20 min. + cooling In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, sugar, yeast mixture and 1.5 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12" circle. Place 1 circle on a parchment-lined 14" pizza pan. For filling, combine butter, brown sugar, vanilla and spices. Spread circle with a third of the filling. Repeat twice, layering dough and filling; top with pears. Top with final portion of dough. Place a 2 1/2" round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 strips and rotate twice outward. Pinch ends together. Repeat with remaining strips. Cover with a kitchen towel; almost doubled, about 30 minutes. Preheat oven to 375F. Brush with beaten egg. Bake until golden brown, 20 to 25 minutes. Cool completely on a wire rack. Cal 178, Fat 4g, Carb 32g, Sod 37mg, Fiber 1g, Pro 3g Source: "Originally published as Pear and chai spiced star bread in Taste of Home October/November 2019" S(Internet address): https://www.tasteofhome.com/recipes/chai-spiced-star-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 4g Fat (22.2% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 50mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2019 - 1001 --------------- MESSAGE bread-bakers.v119.n040.5 --------------- Date: Tue, 01 Oct 2019 19:45:58 -0700 From: Reggie Dwork Subject: Gouda and Roasted Potato Bread * Exported from MasterCook * Bread, Gouda and Roasted Potato Recipe By :Elisabeth Larsen Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Yukon Gold potatoes -- chopped (about 3/4C) 1 1/2 teaspoons olive oil 1 1/2 teaspoons salt -- divided 2 1/2 cups all-purpose flour -- (to 3C) 2 1/4 tsp active dry yeast -- (1/4 oz) 1 cup warm water -- (120 to 130F) 1/2 cup shredded smoked Gouda cheese Our family tried roasted potato bread at a bakery on a road trip, and I came up with my own recipe when we realized we lived much too far away to have it regularly. It makes for a really amazing roast beef sandwich and is also great with soups Prep: 45 min. + rising Bake: 40 min. Makes: 1 loaf (16 slices) Arrange 1 oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425F. Place potatoes in a greased 15x10x1" baking pan. Drizzle with oil; sprinkle with 1/2 teaspoon salt. Toss to coat. Roast until tender, 20 to 25 minutes, stirring occasionally. In a large bowl, mix yeast, remaining 1 teaspoon salt and 2 cups flour. Add warm water; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Gently knead in roasted potatoes and cheese. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Shape into a 7" round loaf. Place on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until dough expands to a 9" loaf, about 45 minutes. Place an oven-safe skillet on bottom oven rack. Meanwhile, in a tea kettle, bring 2 cups water to a boil. Using a sharp knife, make a slash (1/4" deep) across top of loaf. Place bread on top rack. Pull bottom rack out by 6-8"; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the kettle.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven. Bake 10 minutes. Reduce oven setting to 375F. Bake until deep golden brown, 30 to 35 minutes longer. Remove loaf to a wire rack to cool. Cal 101, Fat 2g, Carb 18g, Sod 253mg, Fiber 1g, Pro 3g Source: "Originally published as Gouda and Roasted Potato Bread in Taste of Home October/November 2019" S(Internet address): https://www.tasteofhome.com/recipes/gouda-and-roasted-potato-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 2g Fat (15.0% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 1001 --------------- MESSAGE bread-bakers.v119.n040.6 --------------- Date: Tue, 01 Oct 2019 22:22:51 -0700 From: Reggie Dwork Subject: Bohemian Rye Bread * Exported from MasterCook * Bread, Bohemian Rye Recipe By :Red Star Yeast Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Water -- plus 1 TBSP Water 1 TBSP Vegetable Oil 1 1/3 cup Bread Flour 1 cup Medium Rye Flour 1 tsp Salt 4 tsp Sugar 1 tsp Fennel Seeds 1/2 tsp Caraway Seeds 1 1/2 tsp Active Dry Yeast A soft, mild light rye bread with a hint of licorice. Makes: 1 loaf Bread Machine: All ingredients should be at room temperature. Place ingredients in the pan in the order listed. Select "Basic" or "White Bread" cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. Mixer: Combine 1 cup bread flour, yeast, sugar, fennel seeds, caraway seeds, and salt. Combine liquid ingredients and heat to 120 to 130F. Hand-Held Mixer: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary. Stand Mixer: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Food Processor: Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into round loaf. Place on lightly greased cookie sheet. Cover; let rise in warm place until indentation remains after touching. If desired, slash top 2 or 3 times with very sharp knife in a decorative pattern and brush with slightly beaten egg white. Bake in preheated 375F oven for 40 to 45 minutes until the loaf sounds hollow when tapped. Remove from pan; cool before slicing. 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. Cal 100, Fat 2g, Carb 19g, Sod 200mg, Fiber 2g, Pro 3g S(Internet address): https://redstaryeast.com/recipes/bohemian-rye-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 2g Fat (13.9% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1001 --------------- MESSAGE bread-bakers.v119.n040.7 --------------- Date: Thu, 03 Oct 2019 23:42:41 -0700 From: Reggie Dwork Subject: Yeasted Banana Bread * Exported from MasterCook * Bread, Yeasted Banana Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium loaf: (1 1/2 lb. bread machine) -- (Large loaf (2 lb. bread machine)) 1 Tbsp water -- (1/3C) 3 Tbsp oil -- (1/4C) 3 Tbsp honey -- (1/4C) 3/4 tsp vanilla -- (1 tsp) 1 egg -- (1) 2 cups bread flour -- (3C) 2/3 cup whole wheat flour -- (1C) 2/3 cup banana -- mashed, (7/8C) 1 tsp salt -- (1 1/2 tsp) 2 1/4 tsp. Active Dry Yeast -- (1/4oz, 7g) (1 TBSP) The bananas must be ripe to give the rich taste to this bread. The bread keeps well and tastes even better the next day. Exceptionally good toasted. Notes: Bananas vary in liquid content. It is very important to check the dough consistency adding more water or more flour as necessary. Note: This is not a cake-like sweet banana bread. Bread Machine: Have liquid ingredients at 80F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, remove from pan; cool on rack. Traditional Method: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour and salt; mix well. Heat water and oil to 120-130F; add to flour mixture. Blend at low speed. Add egg, honey, vanilla and bananas: beat 3 minutes at medium speed. By hand, gradually stir in whole wheat flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe. On lightly floured surface, roll or pat dough to a 14 x 7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4" bread pan. Cover; let rise until indentation remains when lightly touched. Bake in a 400F preheated oven for 15 minutes; reduce heat to 375F and bake 20 to 25 minutes longer until browned and loaves sound hollow when tapped. Bread is thoroughly baked when its internal temperature tests 190F. Remove from pan; cool on rack. *You can substitute Instant yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Review: Excellent! Dense, moist, soft crumb. Loved the flavor. Added 1/2 tsp cinnamon and ginger and 1 tbsp vital wheat gluten, but those were the only changes I made to the recipe. Kneaded dough by hand for approximately 10 minutes until it passed the windowpane test. Dough was sticky to work with and I ended up kneading in an additional 3 tbsp flour to get it to a soft, tacky texture. First rise was slow - about 3 hours. Proofed in pan for 1 1/2 hours. Took longer than the recipe suggested to bake. At 190 it seemed to be underbaked, with gummy crumbs on the thermometer probe. I baked to an internal temperature of 205, and the bread was moist and sliced beautifully. As pictured, the top crust is a dark brown, even though I tented it with foil. Review: My first rise was also very slow. I doubled the "medium" recipe, yeast included. That crust is very dark mahogany, and I may bake next time for 35 minutes at the 375 to get a more moderate crust. But recipe is delicious and definitely worth repeating. Review: I made this vegan by omitting the egg and adding additional banana instead. I also used agave nectar instead of honey. The dough looks and smells great. It's rising right now but I'll try to remember to come back and comment after it is done to let you all know how it turned out. S(Internet address): https://redstaryeast.com/recipes/banana-bread/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 4g Fat (22.7% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 185mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1003 --------------- MESSAGE bread-bakers.v119.n040.8 --------------- Date: Sat, 05 Oct 2019 22:43:27 -0700 From: Jeff Dwork Subject: Pretzel update We have updated the Traditional Soft Pretzels recipe in v119n036 with directions for mixing and using the lye dip. https://bread-bakers.com/msgs/v119n036/msg00010.html> Quick summary: Protect your hands, arms, eyes, and face when mixing lye solution. Protect your hands when using the solution. Wipe up spills with a wet cloth or paper towel. Flush used solution down the drain with lots of cold water. Do not discard solid lye in the garbage - it's hazardous waste. Check with your local garbage company for instructions. Jeff --------------- MESSAGE bread-bakers.v119.n040.9 --------------- Date: Tue, 1 Oct 2019 00:14:05 -0400 From: Jeffrey Kreitman Subject: Advice on working with lye I really want to make "authentic" pretzels which I understand requires lye but I'm unsure how to use lye safely. (The recipe Reggie included on Sept 8 sounds amazing and would be my first venture,) I've seen notes about only using stainless steel pans. What about the utensils I dip the pretzels with - can I use a plastic spatula or must that be stainless steel as well? Is it a good idea to wear gloves? What happens if it splashes on my glass cook top? What do I do with the solution after I've dipped my pretzels? I've hunted online a bit but have had difficulty finding clear answers from a reliable source so if anyone has experience working with lye any safety tips would be greatly appreciated. Thanks!! --------------- END bread-bakers.v119.n040 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved