Date: Sun, 01 Dec 2019 08:49:34 +0000 --------------- BEGIN bread-bakers.v119.n048 --------------- 01. Soft Pretzel Rolls (Reggie Dwork) 02. Sweet Orange Cinnamon Pull-apart Bread (Reggie Dwork) 03. Spelt and Rye Sourdough Bread German Dinkelbrot (Reggie Dwork) 04. Rustic Sourdough Bread (Reggie Dwork) 05. Brick-Oven Pizza (Brick-Oven) (Reggie Dwork) 06. Arizona Cornbread (Reggie Dwork) 07. Thanks from us to you (Reggie Dwork) 08. Sweet Potato Biscuits with Marshmallow Icing Drizzle (Reggie Dwork) 09. Pain de Mie Bread (Reggie Dwork) 10. Easy Homemade Cornbread Muffins (Reggie Dwork) 11. DIY Oyster Crackers (Reggie Dwork) 12. Slow Cooker Sweet Potato and Pesto Bread (Reggie Dwork) 13. Correction to Pumpkin Chocolate Pecan Streusel Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n048.1 --------------- Date: Mon, 25 Nov 2019 17:17:01 -0800 From: Reggie Dwork Subject: Soft Pretzel Rolls * Exported from MasterCook * Rolls, Soft Pretzel Recipe By :Jessica Merchant Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Warm Water -- (110F) 2 1/4 tsp Active Dry Yeast -- (not Quick Rise Yeast), (1/4 Oz.) 2 teaspoons Sugar 4 1/2 cups Unbleached All-purpose Flour 2 teaspoons Kosher Salt 4 Tablespoons Unsalted Butter -- melted 1/4 cups Baking Soda 1 whole Egg -- Lightly Beaten Pretzel Salt -- To Sprinkle On Top My new addiction is soft. And fluffy. And dense. And hot. And easy. And delicious when dipped in thick homemade smoked cheddar sauce. Prep: 2 hrs Cook: 15 mins In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy. Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface. Line two sheet pans with parchment paper. Cut the dough into 18 pieces (2 oz each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand. Place the ball on the baking sheet pinched seam side down, with at least 1" between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled. Preheat oven to 425F and place oven racks on the lowest and middle positions. In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls. With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or "X" in the top of each roll. Bake the rolls in the preheated oven for 15 to 20 minutes. Review: I just made these for a multicultural lunch in my daughter's class. They really taste like soft pretzels. It is a little time consuming(waiting), but easy for someone who has never baked bread with yeast. I didn't have the dough hook; but mixed a bit, then used my hands for the rest. Thanks for the recipe! Review: Going to make these for the 3rd time in one week, they are that good. But because I can't help myself from tweaking recipes, I am inserting a small square of jalapeno cheddar in the center of each roll. I hoping the cheese remains intact while baking. Maybe I'll cross myself with a little flour and say a little prayer. Review: I made the dough in my bread machine. LOTS less work. Just took them out of the oven and letting them cool now. Hubby wants one for breakfast as it is midnight now ~ Fun and easy to make. IF they taste as good as they look, I may just make another batch to take to the MIL's to go with Easter dinner Review: Just made these pretzel rolls, absolutely awesome Great taste , look great with a soft center and a bit chewy. Baked them 15 minutes, some With a small slit, some larger slits and some none at all. Baked in two batches ate three before the second batch was finished baking. Oh yea, cover with foil the last 5 to 7 minutes to keep from getting too dark. Review: I will so be posting about these. I made these today for company tomorrow. Egg salad sandwiches here we come! Review: I threw all the ingredients into my Breadmaker on Dough cycle and it worked like a dream! Not very Pioneer Woman, I know, but whatever works in my busy day. Thanks for the recipe, everyone loves them! Review: Just made these this morning, and while mine aren't quite as pretty as the pictures, they sure do taste yummy!! A suggestion for the instructions above for those of us who aren't adventurous cooks and don't have a lot of experience. When I added the baking soda to the boiling water, I learned a hard lesson - never add the entire 1/4 cup at once! The water foamed and boiled over the pot and all over my stove. Next time I'll add the baking soda to the water a little bit at a time. Thanks for the great recipe - I can't wait until my family gets home and tries out my homemade pretzel "balls". Review: You've given me the kick in the you-know-what to finally try and make these. I've been wanting to try them since I had them last fall at a pub in Gettysburg, PA. These rolls are their specialty, and I had the ham, swiss (?), and grilled pineapple on a pretzel roll. Yummmmmmmmm Review: Dip the boiled dough into sodium hydroxide for an authentic German pretzels! It makes all the difference in the world! Review: I made these last night and they were delicious.! They tasted like a pretzel, but were far better than the kind you get at a football game! Review: Yeast can be a beast! It could have been the age of your yeast (before you bought the new stuff) or the temperature of your water? Mine was pretty foamy after about 10 minutes and I didn't add any sugar. However when I make my own pizza crust, I always add some honey. I'm no expert on yeast at all, but I've also heard outside temp/altitude/humidity can play a factor? Either way, if you need the sugar to make the yeast foamy, I say go for it! Doesn't hurt the recipe Question: I have a question. I tried to make these yesterday, and began with seven failed attempts. My yeast + water never foamed even a little bit after 3 attempts, so I opened a fresh brick of yeast and got the same results. Then I broke down and went to the store and got a strip of packets, and after two unsuccessful attempts with that yeast, it occurred to me typically when I make breads, I 'feed' sugar to the yeast/water combo in the beginning. So - I jumped back in and started out with the sugar+yeast+H2O. Worked like a charm. Did I need to have done that? How foamy should it have looked after 5 - 10 minutes of just yeast + water? Review: Hey! That's my recipe! Pretty cool. These rolls are awesome! I had my doubts after the boiling but the are so yummy. Review: Beautiful little rolls. They don't seem too complicated to make, and they would be perfect as an alternative to tea sandwiches for a party. Review: Beautiful little rolls. They don't seem too complicated to make, and they would be perfect as an alternative to tea sandwiches for a party. S(Internet address): https://www.howsweeteats.com/2011/04/soft-pretzel-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 4g Fat (20.1% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 1185mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1125 --------------- MESSAGE bread-bakers.v119.n048.2 --------------- Date: Mon, 25 Nov 2019 23:54:26 -0800 From: Reggie Dwork Subject: Sweet Orange Cinnamon Pull-apart Bread * Exported from MasterCook * Bread, Sweet Orange Cinnamon Pull-apart Recipe By :Jessica Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BREAD 2 3/4 cups all-purpose flour 2 tsp sugar 2 1/4 tsp active dry yeast 1/3 cup milk -- (whole or 2%) 1/4 cup unsalted butter 1/4 cup water 2 tsp vanilla extract 1/4 tsp salt 2 large eggs 2 tbsp freshly grated orange zest FILLING 6 tbsp unsalted butter 1/2 cup sugar 1 1/2 tsp cinnamon 3 tbsp freshly grated orange zest ORANGE ICING 2 cups powdered sugar 1/4 cup fresh orange juice 1 tbsp orange zest 1 teaspoon vanilla extract YIELD: 1 (9X5") LOAF total time: 3 HRS In the bowl of your electric mixer, stir together 2 cups of the flour, sugar and yeast. Place the milk and butter in a small saucepan and heat over low heat just until the butter melts. Remove from the stovetop and let sit for 2 to 3 minutes, then stir in the water and vanilla extract. With the dough hook attached to your mixer, stir in the milk and butter mixture until combined. Add the salt and the eggs, one at a time, beating well after each addition. Beat in the orange zest. The dough will be very sticky! Add the remaining 3/4 cup flour gradually, beating for another 2 to 3 minutes until the dough comes together again. It should still be stick. Place it in a well oil bowl and cover with a towel. Let it rise in a warm place for 1 hour. After one hour, punch the dough down and turn it out on a floured surface. Roll it into a large rectangle, about 12x20" if possible. Add the filling: brush the dough with the melted butter, cover with the sugar, cinnamon and orange zest. Use a pizza cutter to slice the dough into 5 strips from top to bottom - lengthwise. Stack the 5 strips together, then cut them into 6 sets of squares. Brush a 9x5" loaf pan liberally with melted butter. Place the dough, cut side down, into the loaf pan, pressing it together. Cover with plastic wrap and let rise in a warm place again for 45 minutes. Preheat the oven to 350F. Place the pan in the oven and bake the bread for 35 to 40 minutes, until the top is golden brown and set. Remove and let cool for 10 minutes, then gently turn the bread out onto a flat surface. Cover with the orange icing and serve immediately! ORANGE ICING Whisk all ingredients together until smooth and a glaze forms. If it's too thick, add more orange juice 1 teaspoon at a time. If it's too thin, whisk in more sugar a few tablespoons at a time until desired consistency is reached. Review: I made 2 pans of this bread for christmas - everybody loved it and kept going back to the pan to eat a piece the whole day long! It´s absolutley the perfect oranginess! My only alteration was the sugar- I only took about hal of it. It was more than enough as the glazing ist very sugary, too :-) Thank you for the recipe! Review: I made this today and it turned out great and tastes delicious as well. I had to add about 3 cups of flour instead because dough was really sticky. Review: This is so, so good. I don't remember the orange rolls everyone is nostalgic for, but that didn't keep me from loving this flavor combo :) It was my first time making a pull apart bread and I think it's genius! Review: I probably speak for everyone when i say that I'm dying for more pics of Max and details about how the first few days are going, but I also hope that you are taking tons of time to enjoy these first moments. I'm sure the last few days have been amazing (and maybe frazzled at times? Haha!), and hope you are all doing well and loving every second! This bread. It's nostalgia to me too. We make cinnamon rolls for every holiday brunch, and they are almost always the orange glazed ones from a can. I ADORE those. This has to be 1000x better! Looks incredible! Question: To bale it in the morning, do you refrigerate it after it after the second rise? Respnse: i would refrigerate it right before you'd do the second rise - take it out in the morning and let it sit for 30 to 60 minutes, maybe even on your stove as the oven warms! S(Internet address): https://www.howsweeteats.com/2014/12/sweet-orange-cinnamon-pull-apart-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 7g Fat (29.9% calories from fat); 3g Protein; 36g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 42mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 1125 --------------- MESSAGE bread-bakers.v119.n048.3 --------------- Date: Mon, 25 Nov 2019 23:57:24 -0800 From: Reggie Dwork Subject: Spelt and Rye Sourdough Bread German Dinkelbrot * Exported from MasterCook * Bread, Spelt and Rye Sourdough German Dinkelbrot Recipe By :Jennifer McGavin Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sourdough: 50 g rye flour -- (1/2C) 40 ml water -- (3T) 5 ml sourdough starter -- (active), (1-2t) Porridge: 85 g cracked rye -- (3/4C) 170 ml water -- (3/4C) 5 g diastatic barley malt -- (2t) Optional Soaker: 1 1/2 cups spelt flakes 24 g salt -- (4t) 290 ml boiling water -- (1 1/4C) Final Dough: All the sourdough -- reserve 1 - 2 teaspoons for next batch All of the porridge All of the soaker 730 g whole-spelt flour -- (6 3/8C) 10 g vegetable oil -- (1T) 5 g active dry yeast -- or instant yeast, (1 1/2t) 1 1/8 cups cold water -- add an ice cube or two The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat. Mixed with rye flour and leavened with sourdough, this is a terrific 100% whole grain bread with a light, nutty taste. Prep: 3 hrs Cook: 60 mins Ovenight fermentation: 18 hrs Total: 4 hrs Yield: 2 loaves (24 servings) The Day Before Baking: Mix the ingredients for the sourdough together until stiff paste forms. Cover and let it sit overnight at room temperature. Around the same time, combine the cracked rye, water and diastatic barley malt in a small saucepan, bring to a boil and simmer for two hours, stirring often. By the time you are done cooking it, it should be dark brown and a bit sweet. You can let it sit overnight on the counter or in the refrigerator. Also, place the soaker ingredients in a bowl and stir briefly. Cover and let sit overnight at room temperature. You can also start this just three hours before mixing the final dough. Place all the ingredients for the final dough in a large bowl. (If using active dry yeast, dissolve in part of the water before adding. If using instant, you may add it to the bowl directly.) Knead in the mixer for eight minutes at slowest speed with the dough hook, then two minutes on the second lowest speed. Let it rest for twenty minutes, then knead again five minutes slow and two a little faster. Let it rest for ten minutes. The dough should clear the wall of the bowl and look homogeneous (no large grain pieces) but not become shiny. Divide the dough into two pieces of about 1 3/4 pounds apiece. Form into loaves (round or long as you prefer). Place them on parchment paper. Brush the loaves with water. If you wish, you can decorate with a little flour using a stencil, as in the photograph ("S" for spelt). Let the loaves sit for an hour while the oven preheats to 450F (230C). Cover with a bowl or plastic wrap, so they don't dry out. If you can, use a baking stone in the oven and set your oven up for steam. Transfer the loaves to the baking stone. It is alright to transfer them still on the parchment paper, you can remove it as soon as the loaves firm up, about 20 minutes into baking. Bake the loaves for at least an hour, or until the inner temperature of the bread has reached 190F (87C) or more. Turn the loaves halfway through so they do not over brown on one side. Remove and cool for two hours before slicing. S(Internet address): https://www.thespruceeats.com/spelt-rye-sourdough-bread-recipe-1447365 Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 1g Fat (10.4% calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 389mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 0104 --------------- MESSAGE bread-bakers.v119.n048.4 --------------- Date: Tue, 26 Nov 2019 00:03:22 -0800 From: Reggie Dwork Subject: Rustic Sourdough Bread * Exported from MasterCook * Bread, Rustic Sourdough Recipe By :King Arthur Flour Co Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 227 g ripe (fed) sourdough starter -- (1C or 8 oz) 340 g lukewarm water -- (1 1/2C or 12 oz) 1 teaspoons instant yeast -- Tip*, (to 2 tsp) 2 1/2 teaspoons salt 602 g Unbleached All-Purpose Flour -- (5C or 21 1/4 oz) This chewy loaf, with its deep-brown crust, has rich, deep, flavor, and very mild tang. We love this bread for its chewiness and golden crust, ideal qualities for panini; try it with ham and cheese, for a new take on that favorite sandwich. PREP: 12 mins. to 15 mins. BAKE: 25 mins. to 30 mins. TOTAL: 3 hrs 7 mins. to 3 hrs 45 mins. YIELD: Two 10" loaves, 32 servings Combine all of the ingredients, kneading to form a smooth dough. Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes. Gently divide the dough in half; it'll deflate somewhat. Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425F. Spray the loaves with lukewarm water. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack. Tips: Why the range in yeast amount? If you're sure your starter is healthy and vigorous, and you don't mind potentially extending somewhat the rise times listed above, use 1 teaspoon yeast. If your starter seems a bit lethargic (or you want to keep your rise times on the shorter side), go with 2 teaspoons. For an assertively sour loaf, read our recipe for Extra-Tangy Sourdough Bread. (See separate recipe) Want a brick oven effect? Rather than dividing the dough into two separate loaves, shape it into one large ball, and place it in the base of a round covered stoneware baker, such as La Cloche. Put the lid on, and let the loaf rise for 1 hour. Make two slashes on top of the bread, and bake for 30 to 35 minutes, removing the lid of the baker for the final 5 minutes of baking. Cal 80, Carb 17g, Sod 180mg, Fiber 1g, Pro 3g Review: Here is another recipe to use some of my discarded starter. I am teaching my son how to make sourdough starter and bread. He helped me shape the dough into loaves. I did not watch my time closely enough so I let it rise too long the first time but that will not stop us from eating it. He has already asked when we will have enough discarded starter to make more and we have not eaten the first two loaves yet. Review: I have searched and tried many recipes and this is THE Sourdough Recipe for our household. This is sooooo good! After reading other reviews, I baked load in my cast iron Dutch oven for 30 min. covered and 10 min uncovered. Smelt heavenly in the house and tastes even better. Review: I made one giant loaf in a 5 qt lodge Dutch Oven. In hindsight, I probably could have left out the packaged yeast because my starter (Roscoe) is pretty lively stuff.. As someone else suggested, I set the works in the oven while it heated. Boy, did it rise! 25 minutes after oven hit 425F, then uncovered and another ten to brown the top. Review: I've been baking bread and using sourdough for a number of years now, and always looking for something new for a bit more tang in the flavor. Had a good window of time on a cool and rainy day this weekend, so tried the recipe out and it came out great! Will be one of my go-to recipes from now on. Recipes seems to be pretty flexible too. I used unfed starter( hooch stirred in, at room temp), 2 C whole wheat to 3 C unbleached flour, and mixed the dough in the bread machine. Put in big bowl for the 90 min. rise, per my usual in oven that had been preheated for 2 min. at 200F. Even on the cool day ( 60-ish in the house) the 1 hour rising time after shaping was enough. Came out terrific, great taste and consistency. Review: So good! Baked in Dutch oven with 2tsp of yeast. My breads are always a failure in my bread machine so I'm so happy with this recipe. So easy. Crunchy outside moist inside without being soggy and not too tangy. Will do it again and again! Review: Super fast and easy! Great texture with mild [sourdough] flavor. Made one very large beautiful, boule in my cast iron dutch oven. Live at 7800' elevation and didn't adjust anything, except 10 minutes for browning vs the 5 min listed in recipe. Making more to share with my neighbors! Review: I just cut into my first piece of this loaf and it is stunning. I ran out of AP flour and ended up using 3 cups AP flour, 2 cups of bread flour and then 4 extra teaspoons of water and it came out perfectly. Review: I know it's marked "intermediate" but this was my first bread recipe and it turned out fabulously. I would have gone for an easier-looking recipe, except I didn't have any instant yeast on hand, just my starter. Also, I ran out of the all-purpose flour and had to use a cup of bread flour. In any case, the texture and taste of the bread were both awesome, it was quite a first result and encourages me to definitely try a few more recipes. Next time, I'm going to try something with more sour tang. Review: Made this yesterday, ended up doubling the recipe and it barely fit in my kitchen aid bowl! Baked three ways. I did in a Dutch oven, in a ceramic casserole and on parchment/baking sheet. All tasted great, crusts were good, but the Dutch oven was amazing. Crust was beautiful and golden brown and the steaming factor made it amazing. Will make this again for sure. Review: I made a 1/2 portion of this recipe in my 2Qt Lodge dutch oven and it turned out great! After 80 minutes into the final rise I placed the covered dutch oven in a cold oven. When oven reached 425F, I started my timer and baked for 25 min (195F internal temp). Came out nice and airy with a perfect crust. Next time I will bake 2 loaves because it went so fast. Keeper recipe for sure. S(Internet address): https://www.kingarthurflour.com/recipes/rustic-sourdough-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; trace Fat (2.5% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 335mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0727 --------------- MESSAGE bread-bakers.v119.n048.5 --------------- Date: Wed, 27 Nov 2019 20:41:03 -0800 From: Reggie Dwork Subject: Brick-Oven Pizza (Brick-Oven) * Exported from MasterCook * Pizza, Brick-Oven (Brooklyn Style) Recipe By :CDM68 Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1/4 cup warm water 1 cup cold water 1 teaspoon salt 3 cups bread flour 6 ounces low moisture mozzarella cheese -- thinly sliced 1/2 cup no salt added canned crushed tomatoes 1/4 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 3 tablespoons extra-virgin olive oil 6 fresh basil -- leaves torn This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn pizzerias. Prep: 25 min Cook: 6 min Ready In: 16:31 Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using. Preheat the oven, with a pizza stone on the lowest rack, to 550F. Lightly dust a pizza peel with flour. Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14" in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve. Cal 145, Fat 5g, Carb 19g, Sod 213mg, Fiber 0.8g, Pro 6g Review: I first made this about 3 years go, and it's still in my regular rotation. This is the perfect pizza crust! The dough freezes beautifully. I use crushed tomatoes usually. This is a phoenomenal recipe!01/13/11 UPDATE: I decided last minute to make this yesterday for dinner last night. I had 4 hours. I made the dough adding about 1/4 cup semolina for a little of the bread flour and adding a pinch of sugar to the yeast mixture. I left on the counter to rise for about an hour then moved to the garage (very cool there!) and left for 2 hours before bringing back to the kitchen for the last hour to warm up. It turned out fantastic. While the flavor may not be quite as full as an overnight rest, it's possible to make this same day and still have the same great crispy-chewy texture and very good flavor. DH said last night's was the best crust ever in fact! This recipe truly makes a superior crust. Review: This recipe works GREAT!! And, actually, there IS a reason for the long, 16 hour chilled rise... it allows the dough to "ferment" which REALLY adds to the flavor. DON'T wimp out and use the dough the same day... it will taste MUCH more authentic if you follow the directions as given... it can even go a little longer than 16 hours without a problem. Be sure to preheat your stone and oven for at least an hour... and to make the "brick oven" experience even better, I have a second stone on the rack above so that heat is generated from the top, too. Thanks for this great recipe! Review: Very good recipe. Overnight proof is required as this recipe does not use sugar to active the yeast. DO NOT skip this step; no matter what others say. I, like most, made certain changes to the dough to accomdate our needs: I used 2 cups whole wheat flour and one of all purpose (high gluten bread flour would have been to tough with the WW). I also mixed a teaspoon each of granulated garlic and mixed italian spices into the dough -- gives the dough a real nice twist. Also did a 50/50 mixture of hand-grated mozzarella and parmesan with a drizzle of EVOO at the end. The guests LOVED it; hope this helps -- enjoy. Review: Used only the pizza crust recipe and it was excellent. My husband said it was the best. The crust had a perfect texture. It was better than the pizza from the local pizzeria. We both said we may never buy pizza out again. Review: This is the best pizza crust recipe I've found. I've been making pizzas for over 10 yrs. as the only delivery in our area is Dominos, which my husband doesn't care for. I've lost count of how many dough recipes I've tried..some basic, some very involved. A few were fairly good, some downright awful. This one is easy and makes a delicious crust every time. I switched one cup all purpose flour for one cup bread flour and added 1/4 tsp. garlic powder to the crushed tomatoes. After the dough is formed, I brush on a little olive oil, spread the sauce, sprinkle with dried oregano and grated cheese, then top with mozzarella cheese and drizzle a little olive oil over the top. This is so good my husband would have it every night of the week if it were up to him. Review: This has become our favorite crust recipe. I cook the pizza on a pizza stone and it comes out perfect everytime. Just a little tip that I have found helpful- I use corn meal instead of flour on my peel to help the pizza slide off smoothly,it also tastes better- when I used flour I did not like the flour taste that resulted from the flour that stuck to bottom of crust. Review: Though this pizza was made in my wood fired oven. Following the directions below makes an excellent pizza indoors. Just be sure and get your oven and stone pre-heated. I pre-heat indoors for at least 50 mins. This is a very nice recipe. I made changes to sauce. I also use a dough recipe I like that has an overnight ferment for added flavor. Added garlic minced to the sauce with San Marzano tomatoes and baked in my wood fired oven. If you have trouble handling pizza dough directly on a peel. Just use parchment paper under your pizza. Top it and slide it into the oven from the back of a pizza paddle or a cookie sheet if you don't have a paddle. Review: Yum! This made a very crisp crust, which I've been looking for, for a long time. I've been using wheat flour and not getting the results I want, but the bread flour was just the ticket. I made my own sauce in the food processor: 1 14oz can of diced tomatoes (drained), and 1 tsp each garlic salt, dried oregano and dried basil. I was conservative with the cheese and sauce so the crust would be crunchy, but next time, after the crust has crisped up, I'll add a little more of each. Just a note, I know at 550, my stone will burn my crust, so I kept the temp at 400 and after 5 mins, turned the pizza around halfway, and after another 3 to 4 mins I put it on the rack above off the stone for 3 minutes. I pulled it out and let it sit on the stone for about 5 minutes to finish crisping. Thanks for a great recipe! S(Internet address): https://www.allrecipes.com/recipe/70801/brick-oven-pizza-brooklyn-style - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 6g Fat (33.5% calories from fat); 6g Protein; 19g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat. NOTES : 2019 - 1127 --------------- MESSAGE bread-bakers.v119.n048.6 --------------- Date: Wed, 27 Nov 2019 20:45:32 -0800 From: Reggie Dwork Subject: Arizona Cornbread * Exported from MasterCook * Cornbread, Arizona Recipe By :Margaret Pache Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 2 tablespoons sugar 4 1/2 tsp active dry yeast -- (2 pkgs (1/4 oz each)) 1 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon pepper 1 cup sour cream 1/2 cup canola oil 1/2 cup chopped green onions 2 large eggs 1 1/4 cups shredded pepper jack cheese 1 cup cream-style corn 2 jalapeno peppers -- seeded and chopped 5 cups all-purpose flour -- (to 6C) Additional cornmeal Melted butter Unlike other cornbreads, this one uses yeast. With oil and sour cream, this moist, tender loaf has a bit of zip to it from the peppers. Prep: 20 min. + rising Bake: 30 min. Makes: 2 loaves (16 slices each) In a large bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120-130F. Add to cornmeal mixture; beat until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Grease two 9x5" loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes. Brush butter over loaves. Bake at 375F until golden brown, 30 to 35 minutes; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Cal 164, Fat 7g, Carb 21g, Sod 151mg, Fiber 1g, Pro 4g Review: Delicious! Very moist, slightly more crumbly than your ususal yeast bread, but a very nice texture. The only thing I'll do differently next time is add a little more jalapeno. Review: I left out the jalapeno peppers and used Pepper Jack cheese instead. This was great! Review: This bread is soooo good! I made it for the first time when I had company over. It was so good my friends not only asked for the recipe they took some home with them too! Source: "Originally published as Arizona Corn Bread in Country Extra January 2002" S(Internet address): https://www.tasteofhome.com/recipes/arizona-cornbread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 7g Fat (37.6% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 142mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0706 --------------- MESSAGE bread-bakers.v119.n048.7 --------------- Date: Wed, 27 Nov 2019 20:49:07 -0800 From: Reggie Dwork Subject: Thanks from us to you Jeff & I wanted to thank you for sharing bread-bakers with us. We have a fun time putting it out and hope you enjoy it also. --------------- MESSAGE bread-bakers.v119.n048.8 --------------- Date: Fri, 29 Nov 2019 00:17:35 -0800 From: Reggie Dwork Subject: Sweet Potato Biscuits with Marshmallow Icing Drizzle * Exported from MasterCook * Biscuits, Sweet Potato Biscuits with Marshmallow Icing Drizzle Recipe By :Stephanie Serving Size : 9 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the sweet potato biscuits: 2 1/4 cups all-purpose flour 1 tablespoon brown sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 6 tablespoons cold unsalted butter -- cut into 1/2" cubes 1 cup mashed sweet potato 3/4 cup cold buttermilk For the marshmallow icing: 1 1/4 cups powdered sugar -- divided 1/2 teaspoon vanilla Pinch salt 1 1/2 tablespoons unsalted butter 2 tablespoons water 1 cup miniature marshmallows Looking for a last-minute, easy-than-ever, totally tasty side bread for Thanksgiving? These sweet potato biscuits with marshmallow icing are the natural choice. Fluffy, flavorful, sweet potato-infused biscuits are topped with a gooey, smooth marshmallow icing for a decadent and delicious side bread that's made for your Thanksgiving dinner (or breakfast!) table. PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 40 MINUTES Heat oven to 400F. Line a rimmed baking sheet with parchment paper. Make the biscuits: In a large bowl, whisk together flour, brown sugar, baking powder, 1 teaspoon salt and baking soda. Use a pastry blender or fingers to cut 6 tablespoons cold butter into flour mixture until mixture resembles coarse crumbs. In a separate medium bowl, whisk together mashed sweet potato and cold buttermilk. Use a rubber spatula to stir sweet potato mixture into flour mixture until nearly combined. Turn dough onto a lightly floured surface; gently shape dough into a cohesive ball. Gently pat dough into a 1-inch-tall square. Using a sharp knife or bench scraper, cut dough into 9 equal pieces (3 rows by 3 rows). Place dough squares on parchment paper-lined baking sheet spaced at least 2 inches apart. Bake biscuits 15 to 18 minutes or until lightly browned and baked through. Meanwhile, make the marshmallow icing: In a large bowl, whisk together 3/4 cup powdered sugar, vanilla and pinch salt. In a small saucepan over medium heat, heat 1 1/2 tablespoons butter and water until butter is melted. Add marshmallows; stir 1 to 2 minutes until melted and smooth. Stir marshmallow mixture into powdered sugar mixture, whisking until a smooth but thick glaze forms. Add just enough remaining 1/2 cup powdered sugar until icing is very thick but smooth and spreadable. Spoon, spread or drizzle marshmallow icing on top of warm biscuits, about 1 tablespoon per biscuit. Serve immediately. Notes: To quickly make mashed sweet potato, I used pre-cut sweet potato chunks in a microwavable bag. I cooked them until they were very tender and soft, then gave them a whir in the food processor until smooth. Don't have buttermilk? You can make your own buttermilk substitute by following this simple formula: For every 1 cup buttermilk needed in a recipe, combine 1 tablespoon lemon juice or white vinegar + enough milk to yield 1 cup total. (In the case of this recipe, which calls for 3/4 cup buttermilk, I combined 2 teaspoons white vinegar + enough milk to yield 3/4 cup total.) Biscuits (without icing) can be stored in an airtight container at room temperature for up to 2 days. Cal 287, Fat 11g, Carb 44g, Sod 62mg, Fiber 1g, Pro 4g S(Internet address): https://www.girlversusdough.com/sweet-potato-biscuits-marshmallow-icing/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 317 Calories; 10g Fat (28.6% calories from fat); 5g Protein; 52g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 516mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 1128 --------------- MESSAGE bread-bakers.v119.n048.9 --------------- Date: Fri, 29 Nov 2019 01:02:49 -0800 From: Reggie Dwork Subject: Pain de Mie Bread * Exported from MasterCook * Bread, Pain de Mie Recipe By :King Arthur Flour Co. Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk -- (152g) 1 cup lukewarm water -- (227g) 3/8 cup butter -- (6 Tbsp, 85g) 2 1/4 teaspoons salt 3 tablespoons sugar -- (35g) 1/4 cupnon-fat dry milk -- or (28g) Baker's Special Dry Milk 3 tablespoons potato flour -- (35g) 4 3/4 cups Unbleached All-Purpose Flour -- (567g) 2 teaspoons instant yeast This delicious, fine-grained loaf is perfect for sandwiches and toast - including French toast and melba toast. PREP: 20 mins BAKE: 45 mins TOTAL: 3:20 YIELD: 1 loaf SERVING SIZE: 64g Combine all of the ingredients, and mix and knead - using your hands, a mixer, or a bread machine set on the dough cycle - to form a smooth, soft dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen. Lightly grease a 13" pain de mie pan. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13" log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will give it great flavor). Towards the end of the rising time, preheat the oven to 350F. Remove the plastic, and place the cover on the pan. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; a digital thermometer inserted into the center will register 190F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months. Cal 180, Fat 5g, Carb 29g, Sod 310mg, Fiber 1g, Pro 5g S(Internet address): https://www.kingarthurflour.com/recipes/pain-de-mie-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 5g Fat (24.4% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 318mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1129 --------------- MESSAGE bread-bakers.v119.n048.10 --------------- Date: Sat, 30 Nov 2019 00:44:02 -0800 From: Reggie Dwork Subject: Easy Homemade Cornbread Muffins We've made these several times in the past week. They've been a big hit. We used a silicone muffin pan on top of a shiny metal baking sheet. Baked 15 min at 400F. * Exported from MasterCook * Muffins, Easy Homemade Cornbread Recipe By :Caroline Lindsey Serving Size : 12 Preparation Time :0:05 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 120 grams all-purpose flour -- (1 C) 1/3 cup sugar -- granulated 1/2 teaspoon salt 4 teaspoons baking powder 1 egg 1 cup milk 1/4 cup corn oil -- or vegetable oil These homemade Southern cornbread muffins are moist, fluffy, and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal. They are best served fresh from the oven. Preheat oven to 400F. Combine cornmeal, flour, sugar, salt, and baking powder in a large bowl and whisk to break up any lumps. Combine egg, milk, and oil in a medium bowl ans whisk to combine. Add wet ingredients to dry and stir until just combined. Do not overmix. A spatula works well here. Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13 - 17 minutes or until toothpick inserted in the center comes out mostly clean. Do not overbake! Serve warm. S(Internet address): https://www.pinchmeimeating.com/cornbread-muffins/ Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 6g Fat (33.3% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1129 Baked 15 min in silicone muffin pan on shiny baking sheet. Excellent! --------------- MESSAGE bread-bakers.v119.n048.11 --------------- Date: Sat, 30 Nov 2019 22:44:43 -0800 From: Reggie Dwork Subject: DIY Oyster Crackers * Exported from MasterCook * Crackers, DIY Oyster Recipe By :Molly Sheridan Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces all-purpose flour -- (1C) 1 teaspoon kosher salt 1 teaspoon sugar 1 teaspoon baking powder 2 tablespoons cold unsalted butter -- cut into 1/4" cubes 1/3 cup cold water -- plus additional as needed Note: Rather than coat the surface of the crackers with an envelope of salad dressing mix, this is an excellent opportunity to make your own signature flavor with seasonings such as dried herbs or black pepper mixed right into the dough. The recipe can be easily doubled. Spread pieces across two baking sheets. Add 5 to 10 minutes to total baking time, rotating sheets half way through. ACTIVE: 20 minutes TOTAL: 80 minutes YIELD: 2 cups Adjust oven rack to middle position and preheat oven to 375F. Measure flour, salt, sugar, and baking powder into a medium bowl and whisk to combine. Add butter and using a pastry cutter or fingertips, work into flour until it resembles coarse meal. Add water and lightly knead dough until it comes together into a ball. Set dough on a lightly floured surface and cover with an overturned mixing bowl. Allow to rest for 15 minutes. Roll dough out on a well floured surface to a thickness of 1/8th inch. Cut dough into 1/2" squares, rectangles, or diamonds. Transfer to a parchment-lined baking sheet and space the shapes out as much as possible. Bake until crackers are showing color around the bottom edges, about 15 minutes. Turn oven off and crack the door open about eight inches. Leave crackers inside to cool and continue to crisp, about 30 minutes. Remove from oven, season with salt, and allow to cool completely. Crackers can be stored in a sealed container for up to a week Review: This recipe is easy to make and it makes me happy that I can now make these at home since I've never seen oyster crackers for sale in Canada. I only had time to let them sit for about 20 minutes with the oven cracked open but that was fine. They held up really well in my clam chowder (didn't dissolve like saltines do) and I found that they were salty enough on their own and didn't need any extra seasoning. The recipe yielded tons of little squares (could only fit about half on my large baking sheet) so I froze the rest of the uncooked dough - hoping it will still be good the next time I want to bake these. S(Internet address): https://www.seriouseats.com/recipes/2012/11/diy-oyster-crackers-recipe.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; 1g Fat (29.9% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1130 --------------- MESSAGE bread-bakers.v119.n048.12 --------------- Date: Sat, 30 Nov 2019 23:23:32 -0800 From: Reggie Dwork Subject: Slow Cooker Sweet Potato and Pesto Bread * Exported from MasterCook * Bread, Slow Cooker Sweet Potato and Pesto Recipe By :Shauna Havey Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Slow Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 2/3 cup warm half-and-half cream -- (110 to 115F) 1 large egg -- room temperature 1 cup canned pumpkin -- or canned sweet potato puree 1 teaspoon sugar 1 teaspoon kosher salt 1/4 teaspoon ground nutmeg 3 1/2 cups bread flour -- (to 4C) 7 oz refrigerated prepared pesto -- (1 container) 1/2 cup Parmesan cheese -- plus 2 tablespoons grated Parmesan cheese I like to bake fresh bread at home, both as a way to offer my family a delicious accompaniment to their dinners and just because I enjoy the process. Baking bread in the slow cooker allows you to achieve a tender, perfectly baked loaf without turning on the oven. It's especially helpful in the summer. Prep: 45 min. + rising Cook: 3 hours + cooling Makes: 1 loaf (12 slices) Dissolve yeast in warm cream. In a large bowl, combine egg, sweet potato puree, sugar, salt, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; roll into a 18x9" rectangle. Spread pesto to within 1" of edges; sprinkle with 1/2 cup Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. Using a sharp knife, cut roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a coil; place on parchment paper. Transfer to a 6-qt. slow cooker; sprinkle with remaining 2 tablespoons Parmesan. Let rise until doubled, about 1 hour. Cook, covered, on low until bread is lightly browned, 3 to 3 1/2 hours. Remove from slow cooker and cool slightly before slicing. Cal 271, Fat 10g, Carb 36g, Sod 464mg, Fiber 2g, Pro 8g Source: "Originally published as Sweet Potato & Pesto Slow Cooker Bread in Taste of Home Everyday Slow Cooker & One Dish Recipes 2019" S(Internet address): https://www.tasteofhome.com/article/potato-pesto-slow-cooker-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 10g Fat (34.3% calories from fat); 11g Protein; 34g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 248mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0417 --------------- MESSAGE bread-bakers.v119.n048.13 --------------- Date: Sun, 01 Dec 2019 00:32:55 -0800 From: Reggie Dwork Subject: Correction to Pumpkin Chocolate Pecan Streusel Muffins There is an error in the recipe for Pumpkin Chocolate Pecan Streusel Muffins. The pumpkin puree should be 15 oz (one can), not 1 oz. The website is now correct. https://bread-bakers.com/msgs/v119n047/msg00000.html Thanks to Edith for finding this. Jeff & Reggie --------------- END bread-bakers.v119.n048 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved