Date: Sun, 17 Nov 2019 07:55:11 +0000 --------------- BEGIN bread-bakers.v119.n046 --------------- 01. Authentic English Crumpets (Reggie Dwork) 02. Cheese and Pepper Cornbread (Reggie Dwork) 03. Honey-Oat Pan Rolls (Reggie Dwork) 04. Copycat Texas Roadhouse Rolls (Reggie Dwork) 05. Skillet Corn Bread with Figs, Feta and Rosemary (Reggie Dwork) 06. Perfect Pumpkin Pancakes (Reggie Dwork) 07. Scandinavian Rye Bread (Reggie Dwork) 08. Easy No-Knead Brioche Bread (Reggie Dwork) 09. Bacon-Chile Naan (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n046.1 --------------- Date: Sun, 10 Nov 2019 17:36:07 -0800 From: Reggie Dwork Subject: Authentic English Crumpets * Exported from MasterCook * Crumpets, Authentic English Recipe By :Kimberly Killebrew Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (can substitute half bread flour) (250 g) 1 teaspoon salt 1 cup warm milk -- (244 ml) 1 tablespoon active dry yeast 1 teaspoon cane sugar 1 cup warm water -- (250 ml) 1/2 teaspoon baking soda -- (0.5 tsp) This recipe for authentic English crumpets yields and amazing texture and fabulous flavor! Delightfully crispy, chewy, and delicately spongy, you're going to fall in love with these homemade crumpets! Prep: 15 mins Cook: 5 mins Total: 20 mins Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt. Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise (it should nearly double in size). This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets. Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage. Cover the batter and let it rest in a warm place for at least 30 minutes (see note below). After 30 minutes the batter should be nice and bubbly. Prepare the crumpet rings by oiling the inside of each rim. (I use and like Norpro's English Muffin/Crumpet Rings.) Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference for even heating). I use my Lodge 12" Cast Iron Pan. Place the rings in the frying pan over medium-high heat. Once the rings are hot, pour the batter into each ring until it's slightly more than half full. Cooking time will vary depending on your stovetop and frying pan but these will cook for 5 to 10 minutes. The batter will begin to rise and bubble on top. After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done. Note: You can either remove the rings and flip the crumpets over to cook the other side for another minute or two until golden or remove them from the rings and toast the crumpets. (See blog post for more info on this.) Serve the crumpets immediately slathered with butter, jam, golden syrup or honey. To reheat later toast them in the toaster. Can also be frozen, thaw first before toasting. (Crumpets are eaten whole/open-faced and are not sliced in half horizontally.) NOTE: Regarding how long to let the batter sit before using: It's ready after 30 minutes but letting it rest a bit longer will give you an even higher rise and a lighter texture (see blog post for side-by-side comparison pics). And more bubbles means more of those classic holes in your crumpets. Try both and see which you prefer. Both are excellent. S(Internet address): https://www.daringgourmet.com/traditional-english-crumpets/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 1g Fat (9.1% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 290mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1110 --------------- MESSAGE bread-bakers.v119.n046.2 --------------- Date: Mon, 11 Nov 2019 19:29:19 -0800 From: Reggie Dwork Subject: Cheese and Pepper Cornbread * Exported from MasterCook * Cornbread, Cheese and Pepper Recipe By :Woman's Day Kitchen Serving Size : 21 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for the pan 1 c. cornmeal 1 c. all-purpose flour 2 tbsp. sugar 1 tbsp. baking powder 1/4 tsp. baking soda 1 tsp. kosher salt 1 c. lowfat buttermilk 2 large eggs 1/4 c. unsalted butter -- melted 1/2 c. finely grated Romano cheese -- (about 1 oz) 1/2 tsp. pepper Fold pecorino into classic cornbread batter for a savory spin on this Thanksgiving side. TOTAL: 35 mins Makes 21 sticks or 8 slices Serving Size: 2 or 3 sticks or 1 slice Heat oven to 425F. Oil a cast-iron corn stick pan or an 8" cast iron skillet. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Fold wet ingredients into dry ones, then fold in cheese and pepper. Transfer batter to prepared pan (if using a corn stick pan, you'll need to bake in 3 batches), and bake until golden brown and top springs back when pressed, 12 to 15 minutes for corn stick pan and 20 to 25 minutes for skillet. Cal 105, Fat 5g, Carb 13g, Sod 255mg, Fiber 1g, Pro 3g S(Internet address): https://www.womansday.com/food-recipes/food-drinks/a29478085/cheese-and-pepper-cornbread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 3g Fat (32.4% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 193mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1111 --------------- MESSAGE bread-bakers.v119.n046.3 --------------- Date: Thu, 14 Nov 2019 19:19:17 -0800 From: Reggie Dwork Subject: Honey-Oat Pan Rolls * Exported from MasterCook * Rolls, Honey-Oat Pan Recipe By :Arlene Butler Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- (to 2 3/4C) 3/4 cup whole wheat flour 1/2 cup rolled oats 2 packages active dry yeast -- (1/4 oz each) 1 teaspoon salt 1 cup water 1/4 cup honey 5 tablespoons butter -- divided 1 large egg These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too. Prep: 45 min. + rising Bake: 20 min. In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120-130F. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9" baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375F. Bake 20 to 22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack. Cal 103, Fat 3g, Carb 17g, Sod 126mg, Fiber 1g, Pro 3g Review: We really enjoyed these. Next time I'd only do 18 rolls in the pan to make each one a little bigger. Review: Good rolls! Next time I think I will serve them with some honey butter. Review: Excellent roll recipe. I mixed the dough by hand and it worked out well. I par-baked half the rolls in an aluminum pan for freezing. Review: These rolls are hearty and delicious...my new go-to roll recipe! Made the dough in the bread machine using the ingredients as given and they turned out great. Review: I've been making these for years and they are always excellent. Will continue to make these for many years to come. Review: I just made these rolls. Very good. I plan on serving them at Thanksgiving. Will make again. Review: I love these pan rolls. I have been changing 1 cup whole wheat for 1 cup all purpose flour. Also I put in bread machine and set it to dough. When its finished I go back to recipe at punch down dough. S(Internet address): https://www.tasteofhome.com/recipes/honey-oat-pan-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 3g Fat (25.2% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 117mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1114 --------------- MESSAGE bread-bakers.v119.n046.4 --------------- Date: Fri, 15 Nov 2019 14:08:16 -0800 From: Reggie Dwork Subject: Copycat Texas Roadhouse Rolls * Exported from MasterCook * Rolls, Copycat Texas Roadhouse Recipe By :Donna Elick Serving Size : 48 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons active dry yeast -- (2 packets) 2 1/2 cups warm milk -- (110 to 115F) 1/2 cup good honey 8 tablespoons butter -- melted, divided 2 large eggs -- room temperature 1 tablespoon kosher salt 8 cups all-purpose flour -- (to 9C) I look forward to devouring these fabulous tender sweet rolls slathered in butter that are perfect enough to be a meal in itself. Don't take my word for it. Whip up a batch and try them tonight. In the bowl of a stand mixer, add yeast, milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the yeast to bloom. It will start to bubble and become aromatic, about 5 minutes. Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt. Allow to knead for about 7 to 9 minutes until dough is tacky, but not sticky. Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour. Meanwhile brush 2 cookie sheets with melted butter. Punch dough down and turn out onto a floured board. Roll dough into a rectangle, about 1" tall. Cut into 48 pieces, (6 rows cut into 8 rolls each). Place rolls on buttered cookie sheets about 1/2 - 1" apart. Cover and let rise until almost doubled in size, about 45 to 60 minutes. Preheat oven to 350F. Bake both pans together. 12 to 15 minutes or until golden brown. Brush with remaining melted butter. Serve and enjoy. Review: I made these tonight. They were a big hit with my family. Thank you for the recipe. They were very good. Review: I just made these today and I couldn't be happier. They won't last long in this house, they are a huge hit! Review: I have never been to the Texas Roadhouse to compare these to the real thing, but I couldn't resist trying this recipe. They turned out great. They were light and fluffy and SO good! Thanks for the recipe. I will for sure make this again! Review: Made these today, using bread flour. Excellent! Family says they were better than TRH!!! Question: I don't want to make 48 rolls, can I make them bigger individually so there will be less? Or can I just cut the recipe in half to make less? I don't want to ruin the recipe... Response: You certainly can make the rolls bigger. I have made giant ones (making 24). Also, you can freeze the cooked ones and defrost and eat at a later day. I wrap them in plastic wrap, then foil, then place them in a freezer bag. Good for at least 6 months. Hope that helps! Enjoy. (I have never halved the recipe, so I can not say whether that would work. Baked goods are touchy with halving and doubling). Question: Can you start these in a bread maker? Response: I do not use a bread maker, but I believe it would work. If you try it let me know. Thanks! Response: I split the recipe in half, and used the dough cycle on my bread machine. The rolls came out perfectly, and were delicious! Response: I also used the dough cycle on my bread machine and used bread flour, instead of all purpose flour. The rolls were delicious and were light and fluffy in texture. Definitely going to make these again! Review: I made these tonight, followed recipe exactly but used bread flour instead of A.P. Absolutely fantastic! I'm really glad I didn't have time to make the honey butter recipe above, or I would have skipped my meal and just had salad/rolls...then rolls honey butter for dessert! Thanks so much for rhe recipe! Now that I know what to expect from this recipe, I think next time I will freeze half ( or even 3/4) of the dough after the first rise. I do it all the time with bread dough, so I would think it would work with this dough also. S(Internet address): https://www.theslowroasteditalian.com/2013/10/copycat-texas-roadhouse-rolls-recipe.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 3g Fat (21.6% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 147mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1115 --------------- MESSAGE bread-bakers.v119.n046.5 --------------- Date: Fri, 15 Nov 2019 15:57:24 -0800 From: Reggie Dwork Subject: Skillet Corn Bread with Figs, Feta and Rosemary * Exported from MasterCook * Corn Bread with Figs, Feta and Rosemary, Skillet Recipe By :Marcia Kiesel Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups yellow stone-ground cornmeal 3/4 cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 2 teaspoons chopped rosemary leaves 1 teaspoon kosher salt 1 cup buttermilk -- plus 2 tablespoons buttermilk 2 large eggs 8 small plump dried Black Mission figs -- cut into 1/2" pieces 1/2 cup crumbled French feta cheese 3 tablespoons unsalted butter -- melted 1 tablespoon vegetable oil Marcia Kiesel studs corn bread with sweet, chewy figs and salty feta. Baking it in a cast-iron skillet gives it a delicious crusty bottom. Active: 15 MIN Total: 45 MIN Serves: Makes one 9" bread Preheat the oven to 425F. Heat a 9- or 10" cast-iron skillet in the oven for 10 minutes. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, rosemary and salt. In a medium bowl, whisk the buttermilk with the eggs; pour over the dry ingredients and mix gently. Using a rubber spatula, gently fold in the figs, feta and melted butter. Remove the skillet from the oven. Add the oil and swirl to coat the bottom and halfway up the side. Scrape the batter into the skillet and lightly smooth the top. Bake for about 20 minutes, until the corn bread springs back when lightly pressed in the center. Invert the corn bread onto a rack and let cool for about 10 minutes, then turn it right side up. Cut the corn bread into wedges and serve. S(Internet address): https://www.foodandwine.com/recipes/skillet-corn-bread-with-figs-feta-and-rosemary - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 5g Fat (29.6% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 258mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1115 --------------- MESSAGE bread-bakers.v119.n046.6 --------------- Date: Fri, 15 Nov 2019 17:50:18 -0800 From: Reggie Dwork Subject: Perfect Pumpkin Pancakes * Exported from MasterCook * Pancakes, Perfect Pumpkin Recipe By :Malika Ameen Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/4 cup whole wheat flour 2 tbsp. granulated sugar 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground Vietnamese cinnamon 3/4 tsp. ground ginger 1/4 tsp. ground cloves 1/4 tsp. freshly grated nutmeg 1/4 tsp. kosher salt 1 1/4 cups buttermilk -- at room temperature, divided 2 large eggs -- at room temperature, lightly beaten 4 tbsp. unsalted butter -- melted, (2 oz.) 2 tsp. vanilla extract 3/4 cup pure canned pumpkin As always, don't overmix the pancake batter. Leave those small lumps - they'll cook out of the pancakes on the hot griddle. Vietnamese cinnamon has a particular warmth that Ameen likes for these pancakes, but any cinnamon will do. Heat oven to 250F. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together 1 cup of the buttermilk and the eggs, butter and vanilla. Add the buttermilk mixture to the flour mixture and whisk until barely combined. In another medium bowl, whisk together the pumpkin and the remaining 1/4 cup of buttermilk. Using a rubber spatula, gently fold the pumpkin mixture into the batter. Heat a skillet over medium-high heat. Lightly grease the skillet and cook the pancakes in batches. Spoon about 1/4 cup of the batter onto the pan per pancake. Cook until golden brown on the bottom and slightly dry looking and bubbly on the top, 2 to 3 minutes. Use a spatula to flip each pancake and cook on the second side until cooked through, about 1 minute. Transfer the pancakes from the skillet to a baking tray, cover with aluminum foil, and keep warm in the oven while you cook more. S(Internet address): https://www.heraldmailmedia.com/recipe-of-the-week-try-these-pumpkin-pancakes-this-fall/article_e838ae7c-13df-52be-9369-93a2cbe36c23.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 350 Calories; 15g Fat (39.3% calories from fat); 10g Protein; 43g Carbohydrate; 2g Dietary Fiber; 140mg Cholesterol; 576mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1115 --------------- MESSAGE bread-bakers.v119.n046.7 --------------- Date: Fri, 15 Nov 2019 17:54:02 -0800 From: Reggie Dwork Subject: Scandinavian Rye Bread * Exported from MasterCook * Bread, Scandinavian Rye Recipe By :Lionel Vatinet Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup rye berries -- rinsed and drained 5 1/4 cups warm water 1/2 cup millet -- rinsed and drained 2 1/4 tsp active dry yeast -- (1 envelope or 1/4 oz) 4 cups whole-grain rye flour 1 cup bread flour 2 tablespoons fine sea salt 1 1/4 cups rolled oats Vegetable oil -- for greasing Master baker Lionel Vatinet makes this dense, super-flavorful bread with locally milled rye flour. Active: 35 MIN Total: 5:45 In a small saucepan, cover the rye berries with 2 cups of the water and bring to a boil. Simmer gently over moderately low heat until all of the water has been absorbed and the rye berries are al dente, about 40 minutes. Spread the rye berries on parchment paper and let cool completely. Meanwhile, in another small saucepan, cover the millet with 1 cup of the water and bring to a boil. Reduce the heat to moderately low and simmer until all of the water has been absorbed and the millet is halfway to tender, about 12 minutes. Spread the millet on parchment paper and let cool completely. In the bowl of a stand mixer fitted with the paddle, mix the yeast with the remaining 2 1/4 cups of water and let stand until foamy, 10 minutes. Add both of the flours and the salt and mix at low speed for 5 minutes. Increase the speed to medium and mix for 2 minutes. Mix in the cooled rye berries and millet along with 3/4 cup of the rolled oats. Scrape the dough into a greased large bowl and cover with plastic wrap. Let stand in a warm spot until doubled, about 2 hours. Scatter the remaining 1/2 cup of oats on a work surface and scrape the dough onto them. Roll the dough until coated with the oats, then pat into a large brick shape. Transfer the dough to a greased 9-by-5" loaf pan and cover with a damp kitchen towel. Let stand in a warm spot until slightly risen, about 1 1/2 hours. Preheat the oven to 450F. Bake the bread for 55 minutes to 1 hour, until lightly browned on top and an instant-read thermometer inserted in the center registers 200. Transfer to a rack and let cool for 30 minutes. Unmold and let cool completely. Make Ahead: The bread can be kept wrapped in plastic at room temperature for 5 days. Review: In Norway, I found there were chefs who used salt very liberally-- sometimes to the point where I could taste nothing but salt. I'm wondering if this recipe for *one* loaf of bread needs 2 *tablespoons* of fine sea salt. I ate a lot of bread in Norway and never had anything that salty, even though some breads were quite salty, to my taste. I wonder if the person typing this in meant 2 *teaspoons* of salt, which would be plenty salty for almost anyone. S(Internet address): https://www.foodandwine.com/recipes/scandinavian-rye-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3127 Calories; 23g Fat (6.5% calories from fat); 101g Protein; 646g Carbohydrate; 53g Dietary Fiber; 0mg Cholesterol; 11346mg Sodium. Exchanges: 37 Grain(Starch); 1/2 Lean Meat; 3 Fat. NOTES : 2019 - 0104 --------------- MESSAGE bread-bakers.v119.n046.8 --------------- Date: Sun, 10 Nov 2019 21:21:00 -0800 From: Reggie Dwork Subject: Easy No-Knead Brioche Bread * Exported from MasterCook * Bread, Easy No-Knead Brioche Recipe By :Chris Scheuer Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the bread: 4 1/4 cups all-purpose flour -- (531.25 g) 2 teaspoons kosher salt 2 1/4 tsp instant yeast -- (7 g, or 1/4 oz) 4 tablespoons butter 1/4 cup milk -- (59.15 ml) 1 egg 1/4 cup sugar -- (50 g) 1 1/4 cups hot tap water -- (312.5 g) For the egg wash: 1 large egg 1 tablespoon tap water soft butter -- for greasing the pans Stir together this one-bowl, Overnight No-Knead Brioche Bread before bed. When you rise, it will be ready to shape and bake. It's the most tender, buttery bread that's wonderful for toast, sandwiches or your next dinner party! Prep: 20 mins Cook: 25 mins Combine flour, sugar, yeast and salt in a medium-large bowl. Stir well to combine then make a well in the center. Melt butter in the microwave for 30 to 40 seconds on high power, until just melted. Remove from microwave and add the 1/4 cup of milk. Stir with a fork then add the egg and stir again until well mixed. Add the milk mixture to the well in the center of the flour. Add the very warm tap water to the well then stir to combine. Continue stirring until all flour is incorporated. Cover the dough and place in refrigerator overnight, 8 to 16 hours. Generously butter four 3x6" loaf pans and set aside. (Alternatively, you could use two 8x5" loaf pans.) Generously flour a work surface and tranfer the dough to the work surface. Turn several times with a bench scraper or spatula until the dough is well coated with flour. Using a bench scraper or spatula, divide the dough into four equal pieces. Turn each piece in the flour to coat all of the surfaces. Add more flour to the work surface if needed. Take one piece of the dough and flatten it out with your hands into a rectangle shape with the long side slightly longer than one of your bread pans. Turn to coat both sides with flour if any of the surfaces are sticky. Roll up tightly like a cinnamon roll, then tuck the ends under and shape with your hands into a loaf. Place in one of the prepared pans. Repeat with remaining pieces of dough. Cover the pans with a clean kitchen towel and let the bread rise again until the loaves look like they've doubled in size, about 1 to 2 hours. When the loaves are close to being doubled in size, preheat the oven to 350F. Prepare the egg wash by vigorously whisking together one large egg with 1 tablespoon of water. Set aside. With a pastry brush, brush each loaf over the top with the egg wash. Try to be careful not to let the wash drip down the sides of the loaves into the pan. Place loaves in the preheated oven for 18 to 25 minutes or until golden brown. Check it after 15 minutes. If it's getting too brown on the top, cover it with foil for the last 3 to 8 minutes. (Larger loaves will take longer.) Remove bread from pans and transfer to a cooling rack. (If bread is stuck to the side of the pan anywhere (from the egg wash), loosen it with a small thin bladed knife.) Enjoy! Cal 84, Fat 2g, Carb 14g, Sod 163mg, Fibe 1g, Pro 2g Review: The best bread I've ever made! I couldn't believe how light and delicate this turned out! I made two bigger loaves instead of four smaller, and I was a bit worried since I had to leave it in the oven for 75 whole minutes before I was sure it was fully baked… But it was worth it for the fantastic result! Review: Ah it was indeed a GOOD morning around here as I baked 2 loaves of this bread. Onel loaf was a bit smaller than the other and not evenly risen (I will weigh the dough next time)and do a better job of putting it in the pans) but the bread is really lovely, especially with some of your freezer strawberry jam. I am very pleased as I have struggled with bread making in the past and just never got it ‘right'. This will be my go-to from now on as we are tired of spending between 6 and 9 dollars a loaf for nice bread. I will try adding a few extras like seeds and nuts and see how that goes. Just for a change. Thanks for this recipe. And how can you not love the way the house smells!! Review: This bread is the same as pandesal recipe calls for. The different is how you shaped the dough. All the method are the same except we roll the dough in bread crumbs before baking, and either you refrigerate it over night to rise or on the counter for couple hours. I'm just saying that you just figured it out that pandesal can be shape to anything too. I don't have my website anymore but I had the same post 2 years ago. But this is great. Glad someone like you figured it out to re-posted this. Source: "adapted from Alexandra Cooks" S(Internet address): https://thecafesucrefarine.com/easy-no-knead-brioche-bread/#wprm-recipe-container-43413 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 2g Fat (21.1% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 138mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1110 --------------- MESSAGE bread-bakers.v119.n046.9 --------------- Date: Mon, 11 Nov 2019 21:08:56 -0800 From: Reggie Dwork Subject: Bacon-Chile Naan * Exported from MasterCook * Bread, Bacon-Chile Naan Recipe By :Vikram Sunderam Serving Size : 9 Preparation Time :0:00 Categories : Biscuits/Scones Bread Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole milk -- plus 2 tablespoons whole milk 3 cups all-purpose flour 2 1/2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1 large egg -- beaten Canola oil 1 pound bacon 7 ounces mild white cheddar cheese -- shredded, (2C) 1 tablespoon crushed red pepper Melted butter At Bindaas in Washington DC, chef Vikram Sunderam doesn't have a traditional tandoori oven, so why would he make a traditional naan? This addictive flatbread is filled with bacon and cheddar cheese, in place of the traditional cottage cheese or paneer, and then fired a la minute in the restaurant's pizza oven. "The cheddar melts so nicely in the naan. Plus, it's just so American," says Sunderam. Active: 1:40 Total: 5 hrs In a small saucepan, gently warm the milk over low heat until it registers 110F on an instant-read thermometer, 3 to 5 minutes. In the bowl of a stand mixer fitted with the dough hook, mix the flour with the baking powder and salt. Whisk the egg into the warm milk and add to the bowl with the flour. Mix on medium speed until the dough starts to pull away from the side of the bowl, 3 minutes. Transfer to a work surface and knead into a ball. Rub the dough all over with oil and transfer to a lightly oiled large bowl. Cover with plastic wrap and let rest for at least 4 hours, or refrigerate overnight. Preheat the oven to 375F. Set a rack over a rimmed baking sheet and arrange the bacon on the rack in a single layer. Bake until browned and crisp, about 25 minutes. Drain the bacon on paper towels and let cool completely. Finely chop and transfer to a medium bowl. Stir in the cheese and crushed red pepper. Increase the oven temperature to 500F and set 2 large cast-iron skillets on the center rack while preheating. Meanwhile, divide the dough into nine 3-oz balls and cover with a damp kitchen towel. On a lightly floured work surface, use your fingertips to press 1 ball of dough into a 5" round, leaving it thicker in the center (it should look like a filled ravioli). Press a scant 1/4 cup of the bacon-cheddar filling into the center of the dough, then pull the edge of the dough up and over the filling to form a ball; press the seams together to seal. Place the ball seam side down and flatten gently with your palm. Using a lightly floured rolling pin, roll out the ball to form a 6" round. Repeat with the remaining dough and filling. Working in batches, bake the naan in the hot skillets until slightly puffed and golden, 5 to 7 minutes per batch. Brush with melted butter and serve warm. Make Ahead: The filling and the dough can be refrigerated separately overnight. S(Internet address): https://www.foodandwine.com/recipes/bacon-chile-naan - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 470 Calories; 27g Fat (52.2% calories from fat); 21g Protein; 34g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 1277mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1111 --------------- END bread-bakers.v119.n046 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved