Date: Sat, 26 Oct 2019 04:33:46 +0000 --------------- BEGIN bread-bakers.v119.n043 --------------- 01. Cilantro Scallion Rolls (Reggie Dwork) 02. Hawaiian Rolls (Reggie Dwork) 03. Lavash Crackers (Reggie Dwork) 04. A Simple Rustic Loaf (Reggie Dwork) 05. Pumpernickel Boule (Reggie Dwork) 06. Hazelnut Golden Raisin Baguettes (Reggie Dwork) 07. 100% Whole Wheat Bread (Reggie Dwork) 08. Yeasted Banana Date Bread (Reggie Dwork) 09. Cinnamon-Pecan Scones (Reggie Dwork) 10. Yeasted Parmesan Herb Angel Biscuits (Reggie Dwork) 11. Dark Chocolate-Filled Braid (Reggie Dwork) 12. 100% Whole Wheat Cinnamon Swirl Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n043.1 --------------- Date: Fri, 11 Oct 2019 15:19:28 -0700 From: Reggie Dwork Subject: Cilantro Scallion Rolls * Exported from MasterCook * Rolls, Cilantro Scallion Recipe By :King Arthur Flour Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Hand Made Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 cup water -- (227g) 2 teaspoons instant yeast -- or active dry yeast 1 1/2 teaspoons salt 1 tablespoon sugar -- (14g) 2 tablespoons sesame oil -- (25g) 2 1/4 C Unbleached All-Purpose Flour -- (to 2 1/2C, (269g to 298g)) 2 tablespoons potato flour -- (21g) or 1/4 cup dried potato flakes, (21g) Filling 1/4 cup tahini -- (35g) 1 tablespoon honey -- (21g) 1/4 cup sesame seeds -- (35g) 1 cup sliced scallions -- (64g) 1/2 cup coarsely chopped cilantro -- (18g) Garnish 2 tablespoons sesame seeds -- white and black, (18g) With a bit of bite from the greens against a mellow, honey-tahini background, these rolls are strikingly pretty, completely dairy-free, and unusual enough to get attention at any meal. PREP: 35 mins BAKE: 20 to 25 mins TOTAL: 2:20 SERVING SIZE: 1 roll, 67g In a large bowl or the pan of your bread machine set on the dough cycle, combine the water, yeast, salt, sugar, and sesame oil. Whisk together 1 cup of the flour with the potato flour or potato flakes, and add to the water. Add the remaining flour and mix until a soft dough forms (or start the bread machine). Adjust the dough's consistency by adding water or flour by the tablespoon as needed. Knead the dough for 6 minutes in a mixer at medium speed, or 8 to 10 minutes by hand. The dough should be soft and smooth, but not stick to your finger when lightly touched. Cover the mixing bowl or transfer the dough to a greased 8-cup container and let the dough rise for about an hour, until doubled. If using a bread machine, simply let it finish its cycle after checking the consistency. Mix the tahini, honey, and sesame seeds together until no lumps remain. Stir in the scallions and cilantro. Deflate the dough and roll it out on a lightly floured surface to a 10" x 16" rectangle. Spread the filling over the dough, leaving 1/2" on each of the long sides bare. Roll the dough up from the long side and pinch edges together. Using a sharp knife or dental floss, slice the dough into 12 pieces. Place the rolls, cut side up, on a parchment-lined baking sheet 1/2" apart. Cover with greased plastic wrap and let rise for 20 minutes while you preheat the oven to 350F. Once the rolls have risen enough to look puffy, brush the tops with water and sprinkle with the mixture of black and white sesame seeds. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and serve warm. Cal 174, Fat 7g, Carb 22g, Sod 298mg, Fiber 1g, Pro 5g S(Internet address): https://www.kingarthurflour.com/recipes/cilantro-scallion-rolls-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 8g Fat (35.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 279mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1011 --------------- MESSAGE bread-bakers.v119.n043.2 --------------- Date: Sun, 13 Oct 2019 18:18:23 -0700 From: Reggie Dwork Subject: Hawaiian Rolls * Exported from MasterCook * Rolls, Hawaiian Recipe By :Bee | Rasa Malaysia Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge 1/4 cup all-purpose flour -- (28g) 1 tablespoon instant yeast 2 tablespoons water Dough 1/2 cup pineapple juice -- canned, (113g) 1/4 cup softened unsalted butter -- (57g) 1/3 cup brown sugar -- (71g) 2 large eggs -- plus 1 egg yolk -- egg white reserved 1 teaspoon vanilla extract 2 3/4 cups all-purpose flour 2 tablespoons potato flour 1 1/4 teaspoons salt Hawaiian Rolls - soft and sweet rolls recipe made with pineapple juice. Homemade Hawaiian buns are easy to make with simple ingredients and fail-proof. PREP: 30 MINUTES COOK: 20 MINUTES RESTING: 2:45 TOTAL: 3:35 For the sponge: In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes. Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined. Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients. Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. Beat with the flat beater of your stand mixer for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl, switch to the dough hook and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl. Lightly grease the mixing bowl, round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. Lightly grease a 9" x 13" baking pan. Gently deflate the dough. Divide it into 15 equal pieces. Round each piece into a smooth ball. Space the buns in the pan. Cover the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350F. Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust. Bake the rolls for 20 to 25 minutes, or until the inside is cooked through. Remove the rolls from the oven, let cool for 5 minutes and turn them out onto a cooling rack. Serve warm with butter or your favorite preservers. NOTES: You may store leftovers, well wrapped, at room temperature for several days; freeze for longer storage. Cal 68, Fat 4g, Carb 11g, Sod 204mg, Fiber 1g, Pro 2g Source: "King Arthur Flour" S(Internet address): https://rasamalaysia.com/hawaiian-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 4g Fat (25.3% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 221mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1013 --------------- MESSAGE bread-bakers.v119.n043.3 --------------- Date: Mon, 14 Oct 2019 19:33:34 -0700 From: Reggie Dwork Subject: Lavash Crackers Here are two Lavash recipes. One is yeasted and one isn't. You can choose or make both to see which you prefer. You can also change the toppings to items you prefer ... if you don't like zaatar then leave it out and use something you like. * Exported from MasterCook * Crackers, Lavash Recipe By :Alton Brown Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 ounces all-purpose flour -- approximately 2 1/2C plus extra for rolling 1 teaspoon table salt 1/2 teaspoon granulated sugar 2/3 cup water -- plus additional if needed 1 whole egg 5 tablespoons unsalted butter -- divided, melted, and cooled slightly Prep: 15 min Cook: 15 min Total: 30 min Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes. Preheat the oven to 375F. Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8" thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days. Review: Easy and came out fantastic! Review: Phenomenal recipe. Turned out really well. I'd suggest topping with nigella, caraway seeds, or black sesame seeds if you want some variety. Be sure to push the seeds into the raw dough a bit before baking. Review: Delicious! Fast, easy and so tasty.Don't poke holes in the dough before you bake - lavash is supposed to have bubbles. I too sprinkled kosher salt before baking. A sprinkling of freshly grated parmesan cheese (gently pressed into the dough made this even more delicious. Will definitely make this again. Review: I've never made crackers before but I'm an avid baker. I wanted a cracker that I had as part of the bread basket in a restaurant recently. I topped the dough with nigella (black) and white sesame seeds and sea salt before baking, also a light brushing of olive oil. Also, I had substituted the sugar with about a tablespoon of honey for more sweetness. The cracker was just ok. Good recipe but it wasn't exactly what I was looking for. I think without toppings, it would have been slightly bland. Review: This is a very quick, easy and tasty recipe for Lavash. I was used to the recipe that we used in culinary school, which has a longer prep time as it has dry yeast in it and involves allowing the dough to proof for 1 1/2 hours before rolling it out and baking. So I'm glad to find a recipe that still has a good taste, yet doesn't take as long to prepare. For additional flavor, I brushed the rolled dough with extra virgin olive oil, instead of melted butter, then sprinkled it with sea salt and a combination of white & black sesame seeds (actually doing this before your last roll of the dough will help the salt & seeds adhere to the dough better). I'll definitely be making this again and again and maybe trying some fresh ground parmesan cheese & cayenne on the next batches! Review: These are my new favorite crackers. After trying pieces of the first batch, my husband suggested sprinkling the dough with kosher salt before baking, which I did, and I'm glad--they tasted like buttery saltines! I can't wait to make this again. S(Internet address): https://www.foodnetwork.com/recipes/alton-brown/lavash-recipe-1943445 Yield: "10 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 7g Fat (29.0% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 242mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1014 * Exported from MasterCook * Crackers, Yeasted Lavash Recipe By :Jessamyn Waldman Serving Size : 36 Preparation Time :0:00 Categories : Crackers/Crisps/Pretzels Ethnic Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast 1 1/4 cups lukewarm water 4 cups bread flour 1/4 cup extra-virgin olive oil 2 tablespoons honey Kosher salt Vegetable oil -- for rubbing 1 tablespoon za'atar 1 tablespoon sesame seeds -- and 1 tablespoon poppy seeds -- for sprinkling, see Note Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices. Active: 45 MIN Total: 2:30 In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes. Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes. Preheat the oven to 325F. Lightly coat the underside of three 12-by-15" rimmed sheet pans with vegetable oil. On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8" thick; if the dough springs back, let rest for a few minutes before rolling again. Drape each rectangle over the underside of each sheet pan so it hangs over the edge. Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray). Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5" pieces. If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking. If you have 2 racks, bake the lavash in shifts for 35 minutes per batch. Transfer the lavash to racks and let cool. Break the lavash as desired and serve. Notes: Za'atar, a Middle Eastern mix of sesame seeds, herbs and sumac, is available at specialty shops and from penzeys.com S(Internet address): https://www.foodandwine.com/recipes/lavash-crackers - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 2g Fat (24.0% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v119.n043.4 --------------- Date: Tue, 15 Oct 2019 20:48:35 -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 -- (177g) or Organic French-Style Flour 1/2 cup pumpernickel flour -- (53g) Dough 2 teaspoons salt 2 1/4 cups Unbleached All-Purpose Flour -- (269g) or Organic French-Style Flour 1/2 cup King Arthur 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. Note: four grains (whole oat berries, millet, rye flakes, and wheat flakes) and four seeds (flax, poppy, sesame, and sunflower) for their range of textures and taste make up this blend. PREP: 20 mins BAKE: 30 to 35 mins TOTAL: 7:05 SERVING SIZE: 51g 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): 154 Calories; 2g Fat (10.7% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 1015 --------------- MESSAGE bread-bakers.v119.n043.5 --------------- Date: Tue, 15 Oct 2019 21:27:17 -0700 From: Reggie Dwork Subject: Pumpernickel Boule * Exported from MasterCook * Bread, Pumpernickel Boule Recipe By :King Arthur Flour Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Unbleached All-Purpose Flour -- (482g) 1 cup pumpernickel flour -- p (96g) 3 tablespoons King Arthur rye bread improver -- optional, (21g) Note 2 tablespoons black cocoa -- for dark pumpernickel color, (11g) 1 teaspoon King Arthur Deli Rye Flavor -- optional Note: 2 1/4 teaspoons salt 2 teaspoons instant yeast 1 3/4 cup lukewarm water -- + 2 tablespoons lukewarm water -- (425g) This bread received big thumbs-up from our taste-testers. With its soft, moist crumb and aromatic pumpernickel notes, this loaf will be the life of any festive gathering. Note: specially formulated to improve texture as well, with vital wheat gluten for a stronger rise and potato flour to combat crumbly textures. PREP: 30 mins BAKE: 35 to 45 mins TOTAL: 4:40 YIELD: 1 loaf Combine all of the ingredients and mix and knead - by hand, mixer, or bread machine - until the dough is elastic and slightly sticky. Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy. Transfer the dough to a lightly oiled surface. Gently deflate it, and shape it into a ball. Place the shaped loaf onto a lightly-greased or parchment-lined sheet pan or into a round lidded stoneware baker (our cloche is a good option here) and cover with the lid. Let the loaf rise for 60 to 90 minutes, until it's almost doubled in size. Preheat the oven to 425F. Slash the loaf diagonally in several places. Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190F to 200F. If using a stoneware baker, remove the lid for the final 5 minutes of baking for a crusty top. Remove the bread from the oven, and transfer it to a rack to cool completely. Tips: While both the rye dough improver and the rye flavor are optional, we recommend using them if you can. The dough improver helps to improve the loaf's rise and texture, while the rye flavor adds authentic pumpernickel flavor. S(Internet address): https://www.kingarthurflour.com/recipes/pumpernickel-boule-recipe Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 1g Fat (3.1% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 402mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 1015 --------------- MESSAGE bread-bakers.v119.n043.6 --------------- Date: Wed, 16 Oct 2019 20:12:12 -0700 From: Reggie Dwork Subject: Hazelnut Golden Raisin Baguettes * Exported from MasterCook * Bread, Hazelnut Golden Raisin Baguettes Recipe By :King Arthur Flour Co. Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge 1 cupUnbleached All-Purpose Flour -- or Organic French-Style Flour (120g) 1/4 cup rye flour -- (28g) (white, medium, or pumpernickel) or 100% White Whole Wheat Flour 1 1/4 cups water -- (283g) 1/4 teaspoon instant yeast Dough all of the sponge 2 cupsUnbleached All-Purpose Flour -- or Organic French-Style Flour (241g) 1 1/4 teaspoons salt 1/2 teaspoon instant yeast 1 cup toasted coarsely chopped hazelnuts -- (142g) 3/4 cup golden raisins -- (128g) 1 tablespoon fennel seeds -- lightly toasted, optional These baguettes feature a blend of fruit, nuts, and the distinctive licorice taste of fennel. Leave out the fennel if you like, but it really does lend a mild but interesting flavor to these loaves. PREP: 23 mins BAKE: 20 to 24 mins TOTAL: 18:43 SERVING SIZE: 2 slices, 48g To make the sponge: Mix together, cover, and set aside to rest for 12 to 24 hours at room temperature; the longer you let it sit, the more of a tang your bread will have. Mix and knead together the sponge, flour, salt, and yeast for 8 to 10 minutes, until the dough becomes smooth and elastic. Add the hazelnuts, raisins and fennel seeds, kneading until everything is evenly incorporated. Place in a greased bowl, cover, and allow to rise for 1 to 1 1/2 hours, until nearly doubled in bulk. Gently deflate the dough, and divide it in half. Form it into logs about 10" to 12" long, and place them on baking sheets (or in a couche). Cover, and let rise for 1 hour. If baking on a stone: Preheat the oven and stone for 30 minutes at 475F. Just before placing the loaves in the oven, cut three or four diagonal slices down the center of each, and spritz with water. Place the loaves on the stone, then reduce the oven heat to 375F. Bake the baguettes for 20 to 24 minutes, until they're medium brown. If baking on sheet pans: Preheat the oven to 450F. Prepare the baguettes for the oven as directed above, and bake for 10 minutes. Reduce the oven heat to 375F and continue baking for an additional 10 to 12 minutes. Store bread, well-wrapped, for 2 days at room temperature. Freeze for up to a month. Tips: To bake baguettes in our Emile Henry baguette baker, divide the dough into three pieces after its first rise. Shape each piece into a 13" log. Place the logs into the lightly greased wells of the baker, cover with the lid, and let the baguettes rise until very puffy, about 60 minutes. Preheat the oven to 450F. Just before baking, remove the lid of the baker, slash the tops of the baguettes several times, and spritz with water. Return the lid to the baker. Bake the baguettes for 20 minutes. Remove the lid of the baker, and bake for an additional 5 to 10 minutes, until deep golden brown. Remove from the oven and turn the baguettes out onto a rack to cool. Cal 140, Fat 4.5g, Carb 22g, Sod 160mg, Fiber 1g, Pro 4g S(Internet address): https://www.kingarthurflour.com/recipes/hazelnut-golden-raisin-baguettes-recipe Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 5g Fat (29.8% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat. NOTES : 2019 - 1016 --------------- MESSAGE bread-bakers.v119.n043.7 --------------- Date: Tue, 22 Oct 2019 17:16:11 -0700 From: Reggie Dwork Subject: 100% Whole Wheat Bread * Exported from MasterCook * Bread, 100% Whole Wheat Recipe By :RED STAR Yeast Co. Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup water 1/4 cup vegetable oil 1/2 cup molasses 8 cups whole wheat flour 4 tsp salt 4 1/2 tsp Active Dry Yeast -- (1/2oz, 14g) A classic whole wheat bread; slice thick to enjoy with soup or thin for sandwiches. Yield: 2 loaves In large mixing bowl, combine 3 1/2 cups flour, yeast, and salt; mix well. Combine water, molasses, and oil; heat to 120-130F (very warm, but not too hot to touch). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe. Turn dough onto a lightly floured surface; punch down to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll or pat each half 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 1/2 x 4 1/2" loaf pans. Cover; let rise in warm place until indentation remains after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pans; cool. *You can substitute Instant (fast-rising) 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. Cal 180, Fat 3g, Sod 4mg, Fiber 390g, Pro 5g Review: I was very impressed with this recipe and the directions provided. I had tried another recipe before this one that required a lot more ingredients including white flour, so I was stoked to find this recipe's simple ingredents. Turned out great, and I love that it made two loaves! Review: Good recipe! Thank you Red Star! I halved the recipe for 1 loaf, added 1 1/2 cups dried cranberries, sub'd "canola oil" for the vegetable, sub'd "pancake syrup" (didn't have molasses). Thank God turned out good. Review: Been making this one for eons & in various combinations of wheat & bread flour + adding various grains & nuts such as sunflower seeds. And I substitute honey for molasses. Usually sprinkle the bottom of the bread pans with cornmeal too + remove from pans & place on tiles for 5-10mins for a crunchy crust. Used to bake 2 loaves a week with this recipe. Today I sub'd olive oil instead of canola or vegetable oil. Review: I made this today. I halved the recipe to make one loaf and used honey in place of molasses. I kneaded and let it rise in my bread maker then transferred the dough to a bread pan and cooked it in that for about 27 minutes. Wonderful! Definitely my go to bread recipe from now on. Next time I'm planning on adding cranberries and walnuts! Review: It is VERY hard to find a 100% whole wheat bread recipe. This one turned out fantastic. I substituted the molasses with raw honey and it was fantastic. Review: This is the first time I've ever made bread and your directions made it so easy! The bread came out perfect, firm on the outside and soft and chewy on the inside. Perfect for sandwiches! Next time I might add a little honey to sweeten it up a tad Review: This was my first time making bread. It was so easy and delicious. My kids (teen) loved it. I don't think I let it rise a second time, but I did forget about and let it rise for several hours before placing in bread pans and baking. Review: I really liked how this bread turned out. I'm fairly new to bread making and I have been grinding my own wheat. This recipe worked very well with the fresh flour. Nice flavor too! Review: I'm new to bread making, and this was the second bread I've made. It was easy to make and tastes great! Glad I tried it. S(Internet address): https://redstaryeast.com/recipes/100-whole-wheat-bread/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 2g Fat (14.7% calories from fat); 4g Protein; 26g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 271mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1022 --------------- MESSAGE bread-bakers.v119.n043.8 --------------- Date: Tue, 22 Oct 2019 17:58:05 -0700 From: Reggie Dwork Subject: Yeasted Banana Date Bread * Exported from MasterCook * Bread, Yeasted Banana Date Recipe By :RED STAR Yeast Co. Serving Size : 16 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) 3/4 cup banana 1/4 cup water 2 eggs 2 Tbsp vegetable oil 2 Tbsp packed brown sugar 2 tsp salt 4 cups bread flour 1 Tbsp Active Dry Yeast 1/2 cups dates -- chopped A rich loaf studded with dates and the full flavor of banana is sure to become a favorite. Yield: 1 loaf Bread Machine: Measure ingredients into bread pan in the order listed. Select White/Basic cycle. Select loaf size and Medium 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 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Add dates 5 minutes before the end of the last kneading cycle. When Bake cycle is completed, remove bread from pan; cool on wire rack. Traditional Method: Add yeast to warm tap water (110F to 115F). Stir to dissolve. Allow to set until yeast is bubbly and a foam layer appears. In medium mixing bowl, beat egg(s), bananas, sugar, oil, and salt. Add the yeast mixture and 1-cup flour; beat 2 minutes. By hand, stir in dates and enough remaining flour to make firm dough. Knead on floured surface until smooth and elastic, 5 to 7 minutes; add additional flour if necessary. Place in greased bowl; turn to grease top. Cover; let rise in warm place until dough tests "ripe." (Gently stick two fingers in the risen dough up to the second knuckle and take them out. If hole indentations remain, the dough is "ripe.") Turn dough onto a lightly floured surface; punch down to remove air bubbles. To form a loaf, roll or pat into a 12- x 9" or 12- x 8" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in lightly greased 9- x 5" or 8 1/2 - x 4 1/2" loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375F oven: loaf, 30 to 35 minutes. Remove from pan; cool. 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/banana-date-bread/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 3g Fat (14.8% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 277mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1022 --------------- MESSAGE bread-bakers.v119.n043.9 --------------- Date: Tue, 22 Oct 2019 18:39:12 -0700 From: Reggie Dwork Subject: Cinnamon-Pecan Scones * Exported from MasterCook * Scones, Cinnamon-Pecan Recipe By :King Arthur Flour Co. Serving Size : 15 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Unbleached All-Purpose Flour -- (361g) 1 tablespoon baking powder 1 teaspoon salt 1/2 cup sugar -- (99g) 1 cup pecan meal -- Note, (82g) 1/2 cup chopped pecans -- (57g) 1/2 cup cinnamon sweet bits -- (85g) Note 2, 1/2 cup butter -- (8 Tbsp, 113g) 3/4 cup buttermilk -- (170g) 2 large eggs 2 teaspoons pure vanilla extract These scones, rich with the flavor of pecans and studded with sweet, spicy cinnamon chips, are like that certain brand of potato chips, of which it's claimed "you can't eat just one." Note: pecan meal. It adds the nutty, rich flavor of pecans without requiring you to toast, chop, and grind them yourself. Note 2: A new favorite specialty ingredient of our test kitchen bakers, these little bits add pockets of melted cinnamon sugar goodness to every bite of your recipes. PREP: 20 mins BAKE: 12 to 34 mins TOTAL: 32 mins YIELD: fifteen 3 1/2" scones Preheat the oven to 400F. Line (or lightly grease) a baking sheet with parchment paper. In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips. Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing. In a separate bowl, beat together the buttermilk, eggs and vanilla. Pour the wet ingredients over the dry ingredients, and stir to combine. Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together. Pat it into a rectangle about 8" x 10", and cut the dough into 2" to 3" diamonds or squares with a sharp knife. Place the scones on an ungreased cookie sheet, and bake in a preheated 400F oven for 12 to 14 minutes, until they're golden brown. Remove them from the oven, and serve warm. Store, well-wrapped, on the counter for 2 days, or freeze for up to a month. S(Internet address): https://www.kingarthurflour.com/recipes/cinnamon-pecan-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 10g Fat (36.7% calories from fat); 7g Protein; 32g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 325mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1022 --------------- MESSAGE bread-bakers.v119.n043.10 --------------- Date: Fri, 25 Oct 2019 21:05:45 -0700 From: Reggie Dwork Subject: Yeasted Parmesan Herb Angel Biscuits * Exported from MasterCook * Biscuits, Yeasted Parmesan Herb Angel Recipe By :Pam Lolley Serving Size : 42 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water -- (100 to 110F) 2 1/4 tsp active dry yeast -- (1/4 oz) 1 teaspoon granulated sugar 5 cups all-purpose flour 3 ounces Parmesan cheese -- grated (about 3/4C) 1 tablespoon baking powder 1 Tbsp. granulated sugar 1 tablespoon chopped fresh thyme 1 1/2 teaspoons chopped fresh rosemary 1 1/2 teaspoons salt 1 teaspoon baking soda 1/2 cup cold salted butter -- cubed 1/2 cup cold shortening -- cubed 2 cups whole buttermilk 6 tablespoons salted butter -- melted and divided 1 ounce Parmesan cheese -- grated (about 1/C) Like a cross between a buttermilk biscuit and a Parker House roll, these tender, buttery biscuits have added flavor from fresh rosemary and thyme and nutty Parmesan cheese. Active: 20 Mins Total: 2:40 Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes. Stir together flour, 3 oz. Parmesan cheese, baking powder, thyme, rosemary, salt, baking soda, and remaining 1 tablespoon sugar in a large bowl; cut cold butter and cold shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days. Preheat oven to 400F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1/2" thick circle, and fold in half; repeat. Gently roll to 1/2" thickness; cut with a 2" round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 12" cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 12" skillet, place remaining biscuits in a 10" skillet or on a baking sheet.) Sprinkle biscuits with 1 oz. grated Parmesan cheese. Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining 3 tablespoons melted butter, and serve. Make it ahead: The dough can be made 1 week in advance; store in the refrigerator. Source: "SOUTHERN LIVING" S(Internet address): https://www.myrecipes.com/recipe/parmesan-herb-angel-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 7g Fat (51.2% calories from fat); 3g Protein; 13g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 243mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1025 --------------- MESSAGE bread-bakers.v119.n043.11 --------------- Date: Fri, 25 Oct 2019 15:59:17 -0700 From: Reggie Dwork Subject: Dark Chocolate-Filled Braid * Exported from MasterCook * Bread, Dark Chocolate-Filled Braid Recipe By :King Arthur Flour Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 cups Unbleached All-Purpose Flour -- (241g) 1/4 cup potato flour -- (43g) Note: 1/4 cup nonfat dry milk -- or Baker's Special Dry Milk (35g) 3/4 cup lukewarm water -- enough to make a soft, smooth dough (to 1C, 198g to 227g) 1/4 cup unsalted butter -- at room temperature, (4 Tbsp, 57g) 1 teaspoon vanilla extract 2 teaspoons instant yeast 2 tablespoons sugar -- (25g) 1 teaspoon salt Filling 6 tablespoons King Arthur Baker's Chocolate Filling -- * (74g) 1 1/2 tablespoons unsalted butter -- melted, (21g) 2 1/4 teaspoons water 1/3 cup chocolate chips -- semisweet or bittersweet (57g) 1/3 cup pecans -- chopped and toasted, optional (39g) Topping 1 large egg -- beaten with 1 tablespoon water You've heard of chocolate babka, right? Here's its close cousin. This pretty "mock braid" is filled with a combination of our chocolate filling mix and dark chocolate chips for a pain au chocolat-like experience. PREP: 25 mins BAKE: 20 to 25 mins TOTAL: 2:40 YIELD: one 16" to 17" filled braid To make the dough: Combine all the ingredients and mix and knead - by hand, mixer, or bread machine set on the dough cycle - to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk. To make the filling: In a small bowl, combine the filling mix with the melted butter and water, stirring until smooth. Turn the dough out onto a lightly greased work surface, and flatten, pat, or roll it into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier. Lightly press two lines down the dough lengthwise, to divide it into three equal sections. Spread the chocolate filling mix evenly down the center section, and sprinkle with the chocolate chips (and pecans, if using). To form the mock braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. Note: or 1/2 cup dried potato flakes, (43g) Cover the loaf, and set it aside to rise until noticeably puffy, about 45 to 50 minutes. While the braid is rising, preheat the oven to 375F. Brush the braid with the egg wash. Bake it for 20 to 25 minutes, until it's golden brown. Remove the braid from the oven and place it on a rack to cool before serving. Serve warm or at room temperature. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage. Tips*: If you don't have our Baker's Chocolate Filling, combine 1/4 cup sugar with 2 tablespoons Dutch-process cocoa powder, 1 tablespoon all-purpose flour, and a pinch of salt. Combine with the melted butter and water as directed above, and continue with the recipe. S(Internet address): https://www.kingarthurflour.com/recipes/dark-chocolate-filled-braid-recipe Yield: "16 to 17" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 7g Fat (41.1% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 151mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1025 --------------- MESSAGE bread-bakers.v119.n043.12 --------------- Date: Fri, 25 Oct 2019 16:39:55 -0700 From: Reggie Dwork Subject: 100% Whole Wheat Cinnamon Swirl Bread * Exported from MasterCook * Bread, 100% Whole Wheat Cinnamon Swirl Recipe By :King Arthur Flour Co. Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter 1/2 cup cool water -- (113g) 1 cup White Whole Wheat Flour -- or Premium 100% Whole Wheat Flour, (113g) 1/8 teaspoon instant yeast Dough 2 1/2 teaspoons instant yeast -- or active dry yeast 1/2 cup lukewarm milk -- (113g) 1/2 cup orange juice -- Note *, (113g) 5 tablespoons melted butter -- (71g) 1 1/2 teaspoons salt 3 tablespoons sugar -- (35g) 1/4 cup nonfat dry milk -- or Baker's Special Dry Milk (28g) 1/2 cup dried potato flakes -- (46g) or 1/4 cup potato flour, (46g) 2 3/4 cups White Whole Wheat Flour -- (312g) or Premium 100% Whole Wheat Flour Filling 1 large egg -- beaten, to brush on dough 1/3 cup sugar -- (67g) 2 teaspoons ground cinnamon -- (7g) 1 tablespoonhed unbleached All-Purpose Flour -- (11g) Moist, aromatic, delicious cinnamon-swirl bread - it doesn't HAVE to be a white loaf, you know! Cinnamon-swirl bread made with whole wheat flour makes the best toast on earth; the nuttiness of the wheat and the earthy, assertive flavor of cinnamon play very nicely together. Note* Use 2 tablespoons less orange juice in summer (or in a humid environment), 2 tablespoons more in winter (or in a dry climate). PREP: 15 mins BAKE: 50 to 55 mins TOTAL: 4:05 YIELD: one 9" x 5" loaf SERVING SIZE: 59g To make the starter: In a mixing bowl, combine the water, flour, and yeast, stirring until the flour is evenly moistened. Cover the bowl, and let the starter rest overnight at cool room temperature, for up to 16 hours or so; it'll become a bit puffy, and flatten out. Add the remaining dough ingredients to the starter in the bowl, and mix and knead - by hand, mixer, or bread machine - until you've made a cohesive dough. If you're using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour; it'll feel more like clay under your hands, and may appear a bit rough. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's expanded and looks somewhat puffy, about 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. So if you're kneading by hand, you may want to let the dough rise longer than 90 minutes. To make the filling: Whisk together the sugar, cinnamon, and flour. Gently deflate the dough, and transfer it to a lightly oiled work surface. Shape the dough into a long, thin rectangle, about 16" x 9". Brush the dough with some of the beaten egg. Sprinkle the filling onto the dough. Note: Scramble or microwave any egg you don't use; the dog will appreciate it! Beginning with a short edge, gently roll the dough into a log. Pinch the side seam and ends closed. Pat the log gently to shape it into a smooth 9" cylinder, and place it in a lightly greased 9" x 5" loaf pan. Tent the pan with lightly greased plastic wrap or a shower cap, and allow the loaf to rise until it's crowned over the rim of the pan by about 3/4", about 90 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350F. Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 40 to 45 minutes, or until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing. Tips: If you're kneading bread by hand, it's tempting to keep adding flour till the dough is no longer sticky. Resist the temptation! The more flour you add while you're kneading, the heavier and drier your final loaf will be. The amount of liquid you use to make the "perfect" dough will vary with the seasons. Flour is like a sponge; it absorbs water during the humid days of summer, and dries out during the winter. Your goal should be making the dough as it's described (e.g., cohesive, soft but not sticky), rather than sticking religiously to the amount of liquid. When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time. Why use a starter to make this bread? It's not sourdough, not particularly "artisan..." We find that a simple overnight starter both enhances bread's flavor AND its keeping qualities; the short amount of "extra" fermentation raises the bread's acidity level just enough that it stays fresher longer. Why orange juice? Well, it doesn't add its own flavor to the bread, but will mellow any potential bitterness in the whole wheat. Don't bother heating it to lukewarm; you can use it straight out of the fridge. Cal 150, Fat 4g, Carb 27g, Sod 210mg, Fiber 4g, Pro 5g S(Internet address): https://www.kingarthurflour.com/recipes/100-whole-wheat-cinnamon-swirl-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 4g Fat (20.1% calories from fat); 6g Protein; 33g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 230mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1025 --------------- END bread-bakers.v119.n043 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved