Date: Mon, 25 Nov 2019 09:12:26 +0000 --------------- BEGIN bread-bakers.v119.n047 --------------- 01. Pumpkin Chocolate Pecan Streusel Muffins (Reggie Dwork) 02. Honey Pear Swirl Bread (Reggie Dwork) 03. Parmesan and Italian Herb Cheesy Bread Sticks (Reggie Dwork) 04. Strawberry Coconut Babka (Reggie Dwork) 05. Cranberry Nut Bread (Reggie Dwork) 06. Ridiculously Easy Orange Cranberry Scones (Reggie Dwork) 07. Onion Biyalis (Reggie Dwork) 08. Turkish Flatbread Fladenbrot (Reggie Dwork) 09. Ridiculously Easy Cheddar Chive Biscuits (Reggie Dwork) 10. Easy Praline Pumpkin Muffins (Reggie Dwork) 11. Molasses Wheat Sandwich Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n047.1 --------------- Date: Sun, 10 Nov 2019 17:56:17 -0800 From: Reggie Dwork Subject: Pumpkin Chocolate Pecan Streusel Muffins Might be great for Thanksgiving!! * Exported from MasterCook * Muffins, Pumpkin Chocolate Pecan Streusel Recipe By :Kimberly Killebrew Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups spelt flour -- or whole wheat flour, (260 g) (I prefer spelt, it's milder in flavor and bakes up more tender) 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon baking powder 1 cup brown sugar -- (220 g) 1/4 cup honey -- (59.15 ml) 2 large eggs 1/4 cup oil -- (59.15 ml) 1 teaspoon pure vanilla extract 15 oz pure pumpkin puree -- one can 1/2 cup buttermilk -- (118.29 ml) 1 cup chocolate chips -- (180 g) 1/2 cup chopped pecans -- (49.5 g) For the Crumb Topping: 1/2 cup spelt flour -- or whole wheat flour (65 g) 1/4 teaspoon salt 1/3 cup brown sugar -- (73.33 g) 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1/8 teaspoon ground cloves 1/4 cup chopped pecans -- (24.75 g) 1/4 cup butter -- at room temperature (56.75 g) These pumpkin streusel muffins have a soft and chewy interior and a deliciously crunchy streusel topping. Add to it chocolate and pecans and you have an absolutely irresistible treat to enjoy throughout the fall and winter! Prep: 15 mins Cook: 30 mins Total: 45 mins Servings: 8 jumbo muffins Preheat the oven to 375F. Grease a jumbo muffin tin. In a small mixing bowl combine the flour with the salt, cinnamon, nutmeg, cloves, ginger, baking soda and baking powder and set aside. In a large mixing bowl beat together the brown sugar, eggs, oil, and vanilla extract until combined. Stir in the pumpkin puree. Use a rubber spatula to stir in half of the buttermilk. Then fold in half of the flour mixture. Fold in the other half of the buttermilk followed by the remaining half of the flour mixture. Don't over-stir or the muffins will be dense and heavy. Just fold it in until everything is incorporated (it's okay if a few small lumps remain). Stir in the chocolate chips and pecans. Spoon the batter into the greased muffin pan, about 3/4 full. (Alternatively you can line the muffin pan with paper liners.) To make the crumb topping, put all the ingredients in a small mixing bowl. Use your hand to thoroughly combine the mixture, then crumbling it into clumps. Sprinkle the crumb topping over the muffin batter. For jumbo-sized muffins, bake in an oven preheated to 375F for 30 to 35 minutes or until a toothpick inserted into the middle comes out clean. For standard-sized muffins bake for about 20 minutes or until a toothpick inserted into the middle comes out clean. Let the muffins cool for a few minutes before removing them from the muffin pan. Cal 432, Fat 22g, Carb 61g, Sod 465mg, Fiber 7g, Pro 9g S(Internet address): https://www.daringgourmet.com/pumpkin-chocolate-pecan-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 595 Calories; 31g Fat (44.8% calories from fat); 8g Protein; 78g Carbohydrate; 7g Dietary Fiber; 69mg Cholesterol; 524mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat; 3 1/2 Other Carbohydrates. NOTES : 2019 - 1110 --------------- MESSAGE bread-bakers.v119.n047.2 --------------- Date: Tue, 12 Nov 2019 18:13:09 -0800 From: Reggie Dwork Subject: Honey Pear Swirl Bread * Exported from MasterCook * Bread, Honey Pear Swirl Recipe By :Bake From Scratch Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 cups warm whole milk -- (80 to 100F) 1 tablespoon active dry yeast -- plus 1 teaspoon active dry yeast -- (12 g) 2 large eggs 6 tablespoons unsalted butter -- melted, (84 g) 1/4 cup honey 1 tablespoon kosher salt -- (9 g) 1 tablespoon fresh lemon juice 7 cups bread flour -- divided, (to 7 1/2C or (889-953 g)) Filling: 1/2 cup honey 11 1/2 oz pear preserves 2 tablespoons cornstarch -- (16 g) 2 teaspoons ground ginger -- (4 g) Topping: 1 large egg white -- lightly beaten 3/4 cup old-fashioned oats -- (60 g) For this Honey Pear Swirl Bread, we combined honey with pear preserves to create a silky filling that packs every bite with layers of fruit and spice. Makes 2 (9x5") loaves In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Let stand until mixture is foamy, about 5 minutes. Add eggs, melted butter, honey, salt, and lemon juice; beat at medium speed until combined. Gradually add 3 cups (381 grams) flour, beating until smooth. Gradually beat in 4 cups (508 grams) flour until a soft dough forms. (If dough is too sticky, add remaining 1/2 cup [64 grams] flour.) Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 4 to 5 minutes, sprinkling work surface with more flour as needed. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F) until doubled in size, about 2 hours. In a medium saucepan, bring honey, pear preserves, cornstarch, and ginger to a boil over medium heat. Cook for 1 minute, stirring constantly. Remove from heat, and let cool for 30 minutes. Spray 2 (9x5") loaf pans with cooking spray. Divide dough in half. On a lightly floured surface, roll each half into an 18x9" rectangle. Spread half of filling onto one rectangle, leaving a 1/2" border. Starting at one short side, roll up dough, jelly-roll style, and press edge to seal. Place roll, seam side down, in prepared pan. Repeat with remaining dough and filling. Cover and let rise in a warm, draft-free place (75F) until doubled in size, about 45 minutes. Preheat oven to 350F. Brush tops of dough with egg white, and sprinkle with oats. Bake for 45 to 50 minutes, covering with foil 30 minutes into baking to prevent excess browning, if necessary. Let cool on a wire rack. Question: What kind of preserves can I use instead of pear? I live in Spain and fruit preserves are very limited, and I don't always have time to make my own. What we have here are made of strawberry, orange, plums, tomatoes and peach. Response: We think that you could make all sorts of fruit preserves instead of the pear. Strawberry or peach preservatives would be delicious in this recipe! S(Internet address): https://www.bakefromscratch.com/honey-pear-swirl-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 3g Fat (16.1% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 174mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0630 --------------- MESSAGE bread-bakers.v119.n047.3 --------------- Date: Fri, 15 Nov 2019 16:52:10 -0800 From: Reggie Dwork Subject: Parmesan and Italian Herb Cheesy Bread Sticks * Exported from MasterCook * Bread Sticks, Parmesan and Italian Herb Cheesy Recipe By :Donna Elick Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1 package) 1 Tbsp granulated sugar 1 cup warm water -- 110 to 120F 2 1/2 cups all-purpose flour -- (to 3C) 1/4 cup butter -- melted divided 1/4 cup grated Parmesan cheese -- divided 1 Tbsp dried Italian seasoning 1 tsp garlic powder 1 Tbsp kosher salt cornmeal Olive oil ACTIVE: 15 min. TOTAL: 30 min. Preheat oven to 450F. Prepare a jelly roll pan by lightly brushing with 1 Tbsp butter and sprinkling with corn meal. Set aside. Add water to stand mixer bowl fitted with a dough hook. Sprinkle yeast and sugar. Swirl to combine. Allow to sit for 10 minutes while yeast blooms (it will be fragrant). Meanwhile you can prepare ingredients. Turn mixer to low. Add flour, salt, butter, 2 Tbsp cheese, Italian seasoning and 1 teaspoon garlic powder. Mix on medium until combined. Turn dough out onto a lightly floured surface and knead until smooth. Roll dough into a rectangle. Transfer to prepared pan. Lightly brush crust with olive oil and sparsely sprinkle with garlic powder. Bake for 15 minutes, or until golden brown. Remove from oven, brush with 1 Tbsp butter and sprinkle with remaining Parmesan cheese. COOK'S NOTE: This crust also works for an amazing and quick pizza. S(Internet address): https://parade.com/10408/donnaelick/30-minute-cheesy-italian-bread-sticks/ Yield: "9 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 6g Fat (29.2% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 722mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1115 --------------- MESSAGE bread-bakers.v119.n047.4 --------------- Date: Fri, 15 Nov 2019 17:52:12 -0800 From: Reggie Dwork Subject: Strawberry Coconut Babka * Exported from MasterCook * Bread, Strawberry Coconut Babka Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast -- (9 g) 3/4 cup warm whole milk -- (105F/40C to 110F/43C), (180 g) 750 g all-purpose flour -- (6C) 3/4 cup granulated sugar -- (150 g) 5 large eggs -- divided (250 g) 1 teaspoon vanilla extract -- (4 g) 1 cup unsalted butter -- softened, (227 g) 1 tablespoon kosher salt -- (9 g) 1 tablespoon water -- (15 g) Strawberry Coconut Filling: 2 cups strawberry preserves -- (640 g) 1/4 cup cornstarch -- (32 g) 1/4 cup fresh lemon juice -- (60 g) 2 cups sweetened flaked coconut -- (120 g) 1/4 cup strawberry jam -- melted, (80 g) Confectioners' Sugar Glaze: 2 cups confectioners' sugar -- (240 g) 3 tablespoons whole milk -- (45 g) 1/4 teaspoon kosher salt Coconut flakes lend a delicate nuttiness to the sweet filling in this Strawberry Coconut Babka. We slather strawberry jam over the warm loaves post-bake. Makes: 2 (9x5") loaves In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast and warm milk. Let stand until mixture is foamy, about 5 minutes. Add flour and sugar to yeast mixture, stirring to combine. With mixer on low speed, add 4 eggs (200 grams) and vanilla, beating until mixture comes together, 2 to 3 minutes. (If mixture remains too dry and crumbly, add more milk, 1 tablespoon [15 grams] at a time.) Add butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next. Add salt, beating just until combined, about 3 minutes. Increase mixer speed to medium, and beat until a smooth and elastic dough forms and pulls away from sides of bowl. (If dough does not pull away from bowl, add more flour, 1 tablespoon [8 grams] at a time.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 1 1/2 to 2 1/2 hours. After dough has risen, refrigerate for 30 minutes. (Alternatively, the dough can be made 1 day in advance, and the entire rise may take place in the refrigerator overnight. Remove dough from refrigerator, and let come to room temperature before proceeding.) Spray 2 (9x5") loaf pans with cooking spray, and line with parchment paper. In a small bowl, lightly whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Divide dough in half. On a heavily floured surface, roll half of dough into a 16x12" rectangle. Brush edges of dough with egg wash. Spread half of Strawberry Coconut Filling onto dough, leaving a 1" border on long sides. Starting at one short side, roll up dough, jelly roll style, and press edge to seal. Using a serrated knife, cut roll in half lengthwise. Carefully twist dough pieces around each other, and place in prepared pan, cut sides up. Repeat procedure with remaining dough and remaining Strawberry Coconut Filling. Place prepared pans on a foil-lined rimmed baking sheet. Cover, and let rise in a warm, draft-free place (75F/24F) until doubled in size, 1 to 1 1/2 hours. Preheat oven to 350F (180C). Bake for 30 minutes. Cover with foil, and bake until an instant-read thermometer inserted in center registers 190F (88C), about 35 minutes more. Brush melted jam over warm loaves while still in pans. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on a wire rack. Drizzle with Confectioners' Sugar Glaze. Wrap in plastic wrap, or store in an airtight container at room temperature for up to 4 days. Strawberry Coconut Filling: Makes: about 3 cups In a small saucepan, cook preserves, cornstarch, and lemon juice over medium heat until slightly thickened, about 5 minutes. Stir in coconut. Let cool completely. Once cooled, refrigerate for 30 minutes before using. Confectioners' Sugar Glaze: Makes: about 1 cup In a small bowl, whisk together confectioners' sugar, milk, and salt until smooth. Use immediately. S(Internet address): https://www.bakefromscratch.com/strawberry-coconut-babka/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 501 Calories; 15g Fat (26.8% calories from fat); 7g Protein; 86g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 405mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 3 Other Carbohydrates. NOTES : 2019 - 0511 --------------- MESSAGE bread-bakers.v119.n047.5 --------------- Date: Fri, 15 Nov 2019 18:38:16 -0800 From: Reggie Dwork Subject: Cranberry Nut Bread * Exported from MasterCook * Bread, Cranberry Nut Recipe By :Red Star Yeast Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Fruit Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Loaf: -- 1 1/2 lb Loaf: 5 Tbsp water -- (2 Tbsp) 1/2 cup milk -- (1/2 C) 1/4 cup vegetable oil -- (3 Tbsp) 2 eggs -- room temperature (2) 1 1/2 cup whole wheat flour -- (1 C) 2 1/2 cup bread flour -- (2 C) 2 tsp salt -- (1 1/2 tsp) 1/4 cup sugar -- (3 Tbsp) 2 1/2 tsp orange zest -- (2 tsp) 2 tsp almond extract -- (1 1/2 tsp) 1 Tbsp Active Dry Yeast -- (2 1/4 tsp) 2/3 cup dried cranberries -- (1/2 C) 1/2 cup slivered almonds -- (1/3 C) This delicious sweet bread is chock-full of almonds and dried, sweetened cranberries, making it the perfect bread for a holiday breakfast, or for that matter, any time of the year. Bread Machine: Have water at 80F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Cranberries and almonds can be added 5 minutes before the end of the last kneading. Do not use the delay timer. 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. See our Bread Machine section for more helpful tips and information. Mixer: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients, except whole wheat flour, cranberries, and almonds. Combine liquids, except eggs, 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. Add eggs; beat 1 minute. By hand, stir whole wheat flour, cranberries, almonds, and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Stand Mixer: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add whole wheat flour, cranberries, almonds, and remaining bread flour and 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 motor is running, add eggs and liquid ingredients. Process until mixed. Continue processing, adding whole wheat flour and remaining bread flour until dough forms a ball. Add cranberries and almonds; pulse just until mixed. 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. Roll or pat into a 14- x 7" rectangle. Starting with shorter side, roll up tightly. Pinch edges and ends to seal. Place in greased 9- x 5" loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; 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 Notes: *One 7 gram ( 1/4 oz) package is equal to approximately 2 1/4 teaspoons. To store opened packages: roll down package and secure with tape or paper clip. Store opened packages in refrigerator or freezer, use within a month of opening. For best results, allow cold yeast to sit at room temperature for 1/2 hour before using Cal 210, Fat 7g, Carb 1g, Sod 310mg, Fiber 3g, Pro 6g S(Internet address): https://redstaryeast.com/recipes/cranberry-nut-bread-2/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 269 Calories; 10g Fat (31.9% calories from fat); 8g Protein; 38g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 375mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1115 --------------- MESSAGE bread-bakers.v119.n047.6 --------------- Date: Tue, 19 Nov 2019 17:37:38 -0800 From: Reggie Dwork Subject: Ridiculously Easy Orange Cranberry Scones * Exported from MasterCook * Scones, Ridiculously Easy Orange Cranberry Recipe By :Chris Scheuer Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the scones: 1 cup heavy cream 8 tablespoons butter 2 cups all-purpose flour 6 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 Tbsp orange zest -- (to 3 Tbsp) 1 1/4 cups chopped fresh cranberries For the glaze: 2 cups powdered sugar 1 tablespoon milk -- or half and half 3 tablespoons fresh orange juice -- maybe a bit more These Easy Orange Cranberry Scones are melt-in-your-mouth delicious and can be made ahead. Pop them in the oven just before serving, for easy entertaining! Prep: 20 mins Cook: 20 mins For the scones: Preheat the oven to 400F. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven. Measure 1 cup heavy cream and place in the freezer while proceeding with recipe. (You want the cream to be in the freezer about 10 minutes.) Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients. Whisk flour, baking powder, sugar, zest and salt in a medium-size bowl. Add the chopped cranberries (see note above in post on chopping cranberries) and stir to combine. After heavy cream has been chilled in freezer for 15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don't over mix it, but you do want all the little flour bits to be incorporated. Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. Space the scones at least 2" apart to allow for some spreading. Refrigerate scones for at least 15 minutes or up to an hour. If you don't have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking. Bake for 20 to 22 minutes or until light golden brown. Transfer to a wire cooling rack. While the scones are baking, make the orange glaze. Combine the powdered sugar, milk (or half and half) and orange juice in a medium-size bowl. Whisk well until smooth to make a thick, but drizzle-able glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.) Drizzle glaze over scones. If you can wait, let scones sit for 15 minutes to let glaze set before serving. Cal 321, Fat 15g, Carb 45g, Sod 174mg, Fiber 1g, Pro 3g S(Internet address): https://thecafesucrefarine.com/ridiculously-easy-orange-cranberry-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 15g Fat (42.0% calories from fat); 3g Protein; 45g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates. NOTES : 2019 - 1119 --------------- MESSAGE bread-bakers.v119.n047.7 --------------- Date: Tue, 19 Nov 2019 17:49:11 -0800 From: Reggie Dwork Subject: Onion Biyalis * Exported from MasterCook * Rolls, Onion Biyalis Recipe By :alexandra stafford Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- bialys: 1000 grams bread flour -- all-purpose or tipo 00 flour, (7.5C) 20 grams kosher salt -- (5 tsp) 4 grams instant yeast -- (1 tsp) *see notes 3 cups water -- **see notes filling: 2 tablespoons olive oil -- or neutral oil (grapeseed, canola, etc.) 2 small onions -- diced kosher salt -- to taste 1/4 cup fresh bread crumbs 1 tablespoon poppy seeds -- plus more for sprinkling Notes: You don't have to make these bialys using the no-knead, long, slow rise method. If you want to make them in the same day, increase the yeast to 2 teaspoons, and decrease the water to 2 3/4 cups. Knead the dough by hand or in a mixer until smooth and elastic. Let it rise for two hours, then proceed with the recipe. Also, Krebs recommends using a high-protein flour. For the Lahey dough and for these bialys, I am partial to tipo 00 flour. Prep: 25 mins Cook: 12 mins Inactive: 12:45 Total: 13:22 Whisk the flour, salt and yeast together. Add the water. Stir with a wooden spoon until combined, then knead gently with your hands to make sure all of the flour is incorporated. The dough should stick to your hands. Cover bowl with plastic wrap and let rest at room temperature for at least 12 hours. When dough has risen, remove plastic wrap, and turn dough out onto a lightly floured surface. Portion dough into 90g pieces. Using lightly floured hands or enough flour to keep dough from sticking to you and your work surface, shape each portion into a ball. Cover balls with plastic wrap, then let rest for 45 minutes. Meanwhile, place a baking stone or Baking Steel in your oven. It's OK if you don't have one. Preheat oven to 450F if you're using a stone or Steel, otherwise, preheat to 500F. Heat the oil over medium or low heat. Add onion and saute slowly until translucent. Add a pinch of salt. Continue to cook until onion is only slightly brown ... better to err on the side of underdone because the onions burn quickly once they are in the oven. Add breadcrumbs and poppy seeds to the pan. Stir to combine. Set aside Shape your bialys into 5" rounds with a raised rim and thin center: I do this by first punching down in the center of each dough ball when it is resting on my work surface. Then I lift up the round and with my thumbs in the center of the dough, I gently stretch the dough out so that the center begins looking paper thin, while the rim stays ballooned. It will take a little practice getting your shaping technique/method down, but the truth is that it doesn't really matter unless you are looking for that really traditional bialy shape - they will taste delicious regardless of the shape. After shaping each one, place it on a parchment-lined baking peel. When you have five or six on your peel, brush each ball lightly with water. Sprinkle sides with extra poppy seeds. Spoon filling into center or scatter it over the top of each. Bake for 8 to 12 minutes depending on oven, baking vessel, etc. When lightly golden, remove bialys from oven, let cool on wire rack and repeat baking process with remaining dough balls. Source: "slightly adapted from Paul Krebs of Schenectady County Community College. Method adapted from Jim Lahey." S(Internet address): http://alexandracooks.com/2015/01/13/homemade-bialys/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 3g Fat (11.0% calories from fat); 7g Protein; 42g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 424mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2018 - 0107 --------------- MESSAGE bread-bakers.v119.n047.8 --------------- Date: Tue, 19 Nov 2019 17:55:48 -0800 From: Reggie Dwork Subject: Turkish Flatbread Fladenbrot * Exported from MasterCook * Bread, Turkish Flatbread Fladenbrot Recipe By :Jennifer McGavin Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge - Day 1: 1/2 cup warm water 1/4 teaspoon active dry yeast 1/4 teaspoon sugar 1 cup all-purpose flour Dough - Day 2: 1 1/4 cups warm water 1 teaspoon active dry yeast 3 tablespoons extra-virgin olive oil 3 1/4 cups bread flour 1 tablespoon salt extra flour -- for dusting cornmeal. for dusting 1 tablespoons nigella seeds -- (to 2T), black caraway, or black sesame, seeds for sprinkling If you've ever been to Germany, you've probably come across Fladenbrot or Turkish Flatbread. It's a lot like ciabatta or focaccia. There are at least two distinct types of Fladenbrot, the flat, tortilla-like bread which is the wrap used for Doener kebab sandwiches (similar to Greek gyros), and the 1-inch-high type, sprinkled with Nigella seeds, as in this recipe. This bread takes 2 days to make, 10 minutes the first day to make the sponge and 3 hours the second (hands-on time about 25 minutes). It can be served hot or at room temperature. Prep: 18 hrs Cook: 20 mins Total: 18:20 Yield: 2 to 4 Flatbreads (serves 6-12) Sponge -- Day 1 In a medium bowl, mix 1/2 cup warm water with 1/4 teaspoon yeast and 1/4 teaspoon sugar and let stand about 10 minutes. There may or may not be foam. Stir in 1 cup all-purpose flour. Cover loosely with plastic wrap and let stand overnight. Sponge -- Day 2 Add the yeast mixture (the sponge), 1 1/4 cups of water, 1 teaspoon yeast and the olive oil to a bowl. Stir in 3 1/4 cups bread flour and salt until wet dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth. It will be very sticky, use a dough scraper if you have one and expect your hands to be covered with dough. Don't incorporate too much flour, this dough should have a 75% to 80% hydration ratio, which will help create the larger crumb. Place the dough in a large, floured bowl, flour the top and cover with plastic wrap. Let stand until doubled in bulk, about 2 hours. Place a baking stone in the middle of the oven on a rack and heat the oven to 450F. for about 1 hour. While the oven is heating, remove the dough from its bowl onto a floured surface and divide into 2 or 4 pieces. Flatten (coax) each piece into a round or oblong with minimum degassing. Place them on parchment sprinkled with cornmeal or flour, on top of an overturned cookie sheet. Cover them with plastic and let rise until puffy, about 30 minutes. You may also use a baker's peel, instead of parchment paper, if you have one. Put cornmeal on the hot stone just prior to adding the bread. Spray the loaves lightly with water, sprinkle the ovals with the nigella seeds. Slide the ovals onto the hot stone in the oven (still on the parchment). Bake until crisp on the bottom, about 15 minutes. Serve warm. If the bread is baked and stored, crisp in the oven for a few minutes prior to serving. Tips: Nigella sativa (also known as Russian caraway or black caraway) is not caraway at all, but related to onions and has a distinctive, dusty, Turkish taste. You may add steam to your oven, but the short, hot cooking time makes it less necessary. To steam, heat oven to 450F. and place an old baking pan on the bottom rack. Place rolls in the oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Spray sides of the oven with water 2 or 3 times in the first 5 minutes using a regular spray bottle. Turn oven down to 400 degrees F. and bake for 15 to 20 more minutes. You also see these loaves round-shaped with scoring and even with extra-coarse salt sprinkled on top. For low salt, you may cut the salt in half, but some salt is necessary to the bread structure. Less salt will affect the taste, somewhat. S(Internet address): https://www.thespruceeats.com/turkish-flatbread-fladenbrot-recipe-found-in-germany-1446681 Yield: "6 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 415 Calories; 9g Fat (19.7% calories from fat); 12g Protein; 71g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1070mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0104 --------------- MESSAGE bread-bakers.v119.n047.9 --------------- Date: Wed, 20 Nov 2019 20:25:37 -0800 From: Reggie Dwork Subject: Ridiculously Easy Cheddar Chive Biscuits * Exported from MasterCook * Biscuits, Ridiculously Easy Cheddar Chive Recipe By :Chris Scheuer Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cold buttermilk 8 tablespoons butter -- plus one more for brushing 2 cups all-purpose flour -- more for counter 1 teaspoon sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 3/4 teaspoon kosher salt 1 1/4 cups finely shredded cheddar cheese 1/4 cup finely sliced fresh chives -- extra for garnish, if desired These tall, flaky, Ridiculously Easy Cheddar Chive Biscuits are melt-in-your-mouth-delicious. They'll have you quite smitten at the first bite! Prep: 15 mins Cook: 15 mins Total: 30 mins Adjust oven rack to middle position and heat oven to 425F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray. Measure 1 cup of buttermilk and place the cup in the freezer while prepping other ingredients (you want it to be in the freezer about 10 minutes). Place butter in a microwave-safe bowl, cover with a paper towel over the top and heat on high for 30 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients. Whisk flour, baking powder, baking soda, sugar and salt in large bowl. Add cheese and chives. Stir to combine. After buttermilk has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add buttermilk mixture to dry ingredients and stir with a sturdy spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough should be stiff and not super wet. If the dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until dough is fairly stiff. Generously spread flour over your work surface. Dump biscuit dough from bowl onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 20 to 30 seconds). Flip over on work surface to coat with flour then pat into a 6" square. It should be 1 1/2-2" in height. Cut as many biscuits as you can with a biscuit cutter (this will depend on what size cutter you use). Place biscuits on the prepared sheet pan. Knead scraps a few times till they hold together, then pat into a small circle and cut more biscuits. Transfer last biscuits to the sheet pan, spacing about 1 1/2" apart. Place in oven and bake until tops are a medium golden brown and crisp, 10 to 15 minutes. Start checking after about 8 minutes, as every oven is different. Melt remaining tablespoon of butter and brush tops of hot biscuits with melted butter. Sprinkle with more finely sliced fresh chives. Serve and enjoy! Source: "adapted from Cooks Illustrated via Serious Eats" S(Internet address): https://thecafesucrefarine.com/easy-cheddar-chive-biscuits/#wprm-recipe-container-30455 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 18g Fat (53.4% calories from fat); 9g Protein; 26g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 637mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1120 --------------- MESSAGE bread-bakers.v119.n047.10 --------------- Date: Wed, 20 Nov 2019 21:00:05 -0800 From: Reggie Dwork Subject: Easy Praline Pumpkin Muffins * Exported from MasterCook * Muffins, Easy Praline Pumpkin Recipe By :Chris Scheuer Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the praline pecan topping: 3/4 cup chopped pecans 1 teaspoon extra virgin olive oil 1 1/2 tablespoons maple syrup 1/8 teaspoon kosher salt For the muffins: 3 eggs 1 1/2 cup canned pumpkin 2/3 cup sunflower oil 1 cup sugar 1/4 cup light brown sugar 2 teaspoons vanilla 1 1/2 cups all-purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt For the optional maple glaze: 3/4 cup powdered sugar 1 tablespoon pure maple syrup 1 tablespoons milk -- (to 2 Tbsp) These one-bowl, easy Praline Pumpkin Muffins are moist and bursting with delicious flavor. The crunchy pecan praline topping takes them over the top! Prep: 20 mins Cook: 20 mins For the praline pecan topping: Combine all ingredients in a medium size bowl and stir well to coat the pecans. Preheat oven to 350F (180C). Spray 12-cup muffin tin with nonstick cooking spray. Place eggs in a medium-large bowl and whisk well. Add pumpkin, whisk together until smooth then add oil, sugars and vanilla and mix well again. Sprinkle flour, pumpkin pie spice, baking soda, baking powder and salt evenly over the top of the pumpkin mixture. Mix just until all flour has disappeared. Divide batter evenly between the 12 muffins cups. You will fill them almost to the top. Scatter one tablespoon of the praline topping evenly over each batter-filled cup. Bake for 18 to 22 minutes or until nicely domed and a toothpick inserted in comes out clean. Cool for 15 minutes, then slide out of the pan and transfer to a cooling rack. When muffins are cool, drizzle with the maple glaze if desired. For the optional maple glaze: Combine powdered sugar, maple syrup and 1 tablespoon milk in a medium size bowl. Stir until smooth. If too thick add a little more milk. Drizzle over muffins. Cal 332, Fat 19g, Carb 39g, Sod 232mg, Fiber 2g, Pro 4g Review: These muffins are amazing. They are every bit as good as your pumpkin loaves. I followed your recipe fully and my muffins rose beautifully and were so moist and tasty. My family loved them as well. Getting ready to make another batch right now. Thanks for a lovely recipe. Question: I made them. They are delicious. BUT. Why don't my muffins make a nice dome like yours?? They spread out a bit, and the praline pecan topping spread, as well. Should I try a little higher baking temp? It also took 5 minutes longer (27 minutes) to cook. Love your blog. I have made many of your posted recipes, and they are always delicious, even if they don't look as pretty as yours! Response: here are a number of reasons that muffins don't dome although this one has done well for me. I'm sorry you had less than stellar results. I wonder if your oven could be off a bit. You do need some good heat to boost the rising so you could at least start out with a higher temp and then bring it down after a few minutes. You probably know this but switch out your leavening agents every 5-6 months. They can get old and not have as much boost. Review: Fabulous recipe. They are a hit with my kids. I have doubled the recipe and it works perfectly for 24 muffins. I was thinking about trying it in a 9 x 13 pan. What do you think? The kids seem to like this better than any fall cake I have made. Again, thanks for the super recipe. Review: Oh my! Just made these muffins and although not quite completely cool yet, I couldn't resist diving into one. At the risk of repeating myself, OH MY! Sooooooooo delicious! Moist, fluffy, dome shaped. Actually surprised I got a whole dozen out of the batch since I couldn't stop licking the spoon while putting the batter into the muffin cups! Used crushed up oatmeal cookies which I made and didn't like (not your recipe) for the topping since I'm not one to throw anything out. Worked a treat. Made your pumpkin maple vinaigrette with the leftover pumpkin as you suggested and again, oh my! Soooo good. Question: I just tried these muffins & love the light taste & texture though I mistakenly set the oven temp at 325F! However, I didn't get a dome shaped muffin like this picture. How do you get that effect as I don't usually get domed muffins when I make them? Also what is the proportion for making the maple flavoured drizzle? Thank you for this lovely recipe!! Response: I added the maple drizzle instructions. Sorry that was omitted! Regarding the dome, it might have been the oven temperature as the higher heat is important. Lots of muffin recipes don't result in dome-shaped muffins. That's why I really love this recipe. S(Internet address): https://thecafesucrefarine.com/praline-pumpkin-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 366 Calories; 19g Fat (46.0% calories from fat); 4g Protein; 46g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates. NOTES : 2019 - 1120 --------------- MESSAGE bread-bakers.v119.n047.11 --------------- Date: Wed, 20 Nov 2019 21:51:16 -0800 From: Reggie Dwork Subject: Molasses Wheat Sandwich Bread * Exported from MasterCook * Bread, Molasses Wheat Sandwich Recipe By :Jennifer Schall Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1/2 cup plain yogurt 1/4 cup dark molasses 1/4 cup unsalted butter -- softened 2 1/4 teaspoons active dry yeast 1 1/2 cups bread flour 1 teaspoon salt 2 1/2 cups whole wheat flour -- (to 3C) I made this molasses wheat sandwich bread quickly one morning in the midst of all of the other things that needed to get done around the house. Mixing it up took less than 20 minutes, and then it just sat on the counter doing its thing while I did my thing and took care of some chores. Makes: 1 Loaf Combine the water, yogurt, molasses, butter, and yeast in a large mixing bowl. Stir to combine and dissolve the yeast in the liquid (as much as you can). Add the bread flour and 1 teaspoon of salt. Beat vigorously with a wooden spoon or a dough whisk to develop the gluten and incorporate the flour into the wet mixture. Gradually add the whole wheat flour, stirring until the mixture pulls away from the sides of the bowl and forms a ball. Then, knead the dough (in the bowl, or transfer to a floured surface) with your hands, adding just enough additional whole wheat flour to keep the dough from sticking to your hands. Knead for approximately 5 - 6 minutes, until the dough is smooth and elastic. Transfer the dough to an oiled bowl and cover with plastic wrap. Allow the dough to rise until it has just about doubled in volume and the imprint of two fingers remains. Punch down the dough and shape it into a loaf. Transfer the loaf to a lightly greased loaf pan. Cover with a damp towel and allow the dough to rise again until it is puffy and sticks up above the loaf pan. During the final rise, preheat the oven to 350F. Bake the loaf for about 35 minutes. Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely before slicing. S(Internet address): http://www.mykitchenaddiction.com/2012/08/molasses-wheat-sandwich-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 3g Fat (20.9% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 125mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1120 --------------- END bread-bakers.v119.n047 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved