Date: Sat, 14 Dec 2019 01:50:00 +0000 --------------- BEGIN bread-bakers.v119.n049 --------------- 01. Re: bread-bakers Digest, Vol 119, Issue 48 Thank YOU! (Sue) 02. Sweet Potato Rolls (Jeffrey Kreitman) 03. Whole-Grain Matzo (Reggie Dwork) 04. Authentic Hutzelbrot Bread (German Dried Fruit and Nut) (Reggie Dwork) 05. Golden Raisin and Honey Challah (Reggie Dwork) 06. Cinnamon Babka (Reggie Dwork) 07. Bread Machine Basic Rye Bread (Reggie Dwork) 08. Bread Machine Diana's Hawaiian Bread Rolls (Reggie Dwork) 09. Christmas Stollen Ring (Reggie Dwork) 10. Poi Bread (Reggie Dwork) 11. Apricot-Cranberry Panettones (Reggie Dwork) 12. Savory Swirl Pain de Mie (Reggie Dwork) 13. Irish Soda Bread l (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n049.1 --------------- Date: Sun, 1 Dec 2019 12:29:31 -0500 (EST) From: Sue Subject: Re: bread-bakers Digest, Vol 119, Issue 48 Thank YOU! I love it and read every issue as soon as it arrives! I feel bad I don't have more to share but I love being part of the bread bakers community and reading all of the amazing recipes. Happy Holidays to you and everyone on the list. Sue --------------- MESSAGE bread-bakers.v119.n049.2 --------------- Date: Sun, 1 Dec 2019 19:56:31 -0500 From: Jeffrey Kreitman Subject: Sweet Potato Rolls I saw these in Southern Living magazine in a doctor's waiting room just before Thanksgiving so of course I had to give them a try. They were relatively easy to make and were a nice addition to the meal. As written, 15 rolls makes about a 3 ounce roll which is on the big size for me, therefore, my only suggestion would be to scale them to 2 ounces next time. Also, I didn't have cane sugar for the topping so I just brushed with melted butter and they were still plenty tasty. Link: https://www.southernliving.com/recipes/sweet-potato-rolls Sweet Potato Rolls Recipe Active Time: 30 Mins Total Time: 3 Hours 10 Mins Yield: 15 rolls By PAIGE GRANDJEAN September 2019 Warm, light, and fluffy, these extra-special buns will be the talk of the buffet line. This fall, we' sneaking sweet potatoes into everything, from our biscuits to gnocchi to waffles. Accordingly, mashed sweet potatoes are the secret ingredient in these bright, festive rolls. Not only do they add a luxurious orange color, but they also bring a bit of earthy sweetness to the bread. Just as you would with any other homemade, yeast-based bread, you'll want to prepare these rolls well in advance to allow them sufficient time to rise. The hour of resting time allows the rolls to develop their airy texture - while it proofs, you can expect the dough to double in size. In terms of rolling out the dough, here's a tip from our Test Kitchen: Use a light hand when flouring the work surface. You should be able to see the surface through the flour. Too much flour will create a chalky coating on the rolls. Drizzled with honey (or generously smeared with Hot Honey Butter), these rolls will add a touch of sweetness to your Thanksgiving feast. These buns are anything but boring. Ingredients: 1 large sweet potato, peeled, cut into 1/2-inch pieces (12oz, about 2 1/2 cups) 2/3 cup whole milk 1/4 cup warm water (100F to 110F) 1 package active dry yeast, 1/4oz 3 tablespoons + 1 teaspoon granulated sugar, divided 2 large eggs 6 tablespoons butter, melted, divided 4 1/2 cups bread flour, plus more for kneading 1 1/2 tablespoons kosher salt 2 tablespoons cane syrup 3/4 teaspoon flaky sea salt Directions: Step 1 Bring sweet potato and milk to a boil in a small saucepan over medium-high. Reduce heat to medium-low. Cook, covered, stirring occasionally, until potatoes are very soft, about 20 minutes. Remove from heat. Using a potato masher or fork, mash potatoes with milk until very smooth. Transfer to a medium bowl to cool completely, about 30 minutes. Step 2 Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand until foamy, about 5 minutes. Step 3 Beat together sweet potato mixture, yeast mixture, eggs, 4 tablespoons of the melted butter, and remaining 3 tablespoons sugar in the bowl of a stand mixer fitted with a dough hook on low to combine. With mixer running, gradually add bread flour and kosher salt, beating on low until dough is soft and smooth, about 4 minutes. Transfer dough to a lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding up to 1/3 cup flour, as needed, if dough is very sticky. Transfer dough to a lightly greased large bowl, and cover with plastic wrap. Let stand at room temperature until doubled in size, 1 to 1 1/2 hours. Step 4 Preheat oven to 375F. Turn dough out onto a lightly floured surface, and divide into 15 balls. Place balls in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let stand at room temperature until almost doubled in size, 45 minutes to 1 hour. Meanwhile, stir together cane syrup and remaining 2 tablespoons melted butter; set aside. Step 5 Uncover rolls, and bake in preheated oven until light golden brown, 18 to 22 minutes. Brush hot rolls with cane syrup butter; sprinkle with flaky sea salt. Serve immediately, or transfer rolls to a wire rack to cool completely, about 30 minutes. --------------- MESSAGE bread-bakers.v119.n049.3 --------------- Date: Thu, 05 Dec 2019 17:30:20 -0800 From: Reggie Dwork Subject: Whole-Grain Matzo * Exported from MasterCook * Bread, Whole-Grain Matzo Recipe By :Marcy Goldman Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup spelt flour -- see Note 1/2 cup oat flour -- see Note 1/2 cup whole wheat flour 1 1/4 cups water Cookbook author Marcy Goldman started baking matzo with her young sons after touring a temporary factory at a local synagogue that produced shmura matzo - the traditional, handmade variety. "As a baker and a Jewish mother, I thought, I can do that," she says. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo. Total: 45 Mins Preheat the oven to 450F. Line 2 baking sheets with parchment paper. In a food processor, pulse the flours. With the machine on, pour in 1 cup plus 2 tablespoons of the water and process until a soft, evenly moistened dough forms. If necessary, add the remaining water, 1 tablespoon at a time. Divide the dough into 12 balls, cover with plastic wrap and let stand for 2 minutes. On a lightly floured surface, roll out 4 balls of dough as thinly as possible and prick the dough all over with a fork. Transfer to a baking sheet. Repeat with 4 more balls of dough. Bake the matzo in the upper and middle thirds of the oven for about 12 minutes, until lightly browned and crisp; shift the sheets from top to bottom and front to back halfway through baking. Transfer the matzo to a rack. Repeat with the remaining 4 balls of dough. Notes: Spelt and oat flours can be found at well-stocked specialty and natural-food stores. S(Internet address): https://www.myrecipes.com/recipe/whole-grain-matzo - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 1g Fat (9.9% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat. NOTES : 2019 - 1205 --------------- MESSAGE bread-bakers.v119.n049.4 --------------- Date: Thu, 05 Dec 2019 19:10:05 -0800 From: Reggie Dwork Subject: Authentic Hutzelbrot Bread (German Dried Fruit and Nut) * Exported from MasterCook * Bread, Authentic Hutzelbrot (German Dried Fruit and Nut) Recipe By :Kimberly Killebrew Serving Size : 48 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Christmas Ethnic Fruit Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g dried pears -- (16 ozs) 350 g dried figs -- (12 ozs) 250 g dried apricots -- (8 ozs) 250 g dried plums -- (8 ozs) 950 mL water -- (4C) 500 g raisins -- (16 ozs) 3 Tablespoons rum 3 teaspoons active dry yeast 350 g all-purpose flour -- (2 1/2C) 150 g rye flour -- medium to dark, (1 1/2C) 150 g granulated sugar -- (3/4C), See note 1 1/4 teaspoon salt 2 tablespoons ground cinnamon 1 1/2 tablespoons anise seed -- ground or finely crushed, (note 2) 250 g whole hazelnuts -- (8 ozs) 250 g whole almonds -- (8 ozs) 60 g candied orange peel -- (2 ozs) 60 gcandied lemon peel -- (2 ozs) Homemade Candied Orange & Lemon Peel -- (note 3) 1 T lemon zest -- of one lemon 16 whole blanched almonds -- for decorating Notes: 1: Hutzelbrot is not meant to be overly sweet; add more sugar if desired 2: Anise seed is NOT the same as star anise! 3: Candied peel - STRONGLY recommended to make your own https://daringgourmet.com/how-to-make-candied-orange-and-lemon-peel/ This is a very old-fashioned, very rustic bread, old-fashioned fruit and nut bread, from where I grew up in the Swabia region of southern Germany. It is a sweet Winter bread that keeps well and can be eaten anytime of the year. Prep: 1:30 Cook: 1 hr Total: 2:30 Place the dried fruits (except for the raisins) in a pot and pour the water over them. Bring it to a boil, reduce the heat, cover and simmer for 15 minutes. Turn off the heat and let it sit for at least 3 hours. Pour them into a colander over a bowl to collect all of the liquid. Let it strain for a sufficient amount of time to ensure as much of the liquid is drained out as possible. Reserve the fruit liquid, you'll need it later. (See NOTE below) While the dried fruits are cooling, place the raisins in a bowl and stir in the rum so the raisins soak it all up. Toast the whole almonds and hazelnuts in the oven until fragrant (be careful not so scorch them) and once cooled chop them very coarsely (basically just in half). Coarsely chop the drained dried fruits. Heat 1 1/4 cups of the reserved fruit water (keep the rest for later) until just lukewarm. Stir the yeast into it along with a couple teaspoons of the sugar. Let the mixture sit for about 15 minutes until very frothy. While the yeast mixture is sitting, add the flours, sugar, salt, ground anise seed and cinnamon to the bowl of a stand mixer and stir to combine. Make a well in the center and pour the yeast mixture in. Using the dough hook, knead the mixture until it comes together and then knead for about 6 minutes. The dough will be very firm. Lightly spray the bowl and put the dough ball back in. Loosely cover it with plastic wrap and let it rest in a warm place for 30 minutes. The dough will not rise much, it will just get slightly puffy. Add the chopped dried fruits, raisins, candied lemon and orange peels, chopped toasted nuts and lemon zest to the dough. Using the dough hook, knead the mixture until it is thoroughly combined. The fruits will become mushier and incorporate into the dough and depending on how much liquid was drained out of the dried fruits, the dough may be very wet. Continue adding a little flour at a time until the dough is manageable. You do NOT want it to become stiff and dry, it needs to remain soft and moist but not too wet. You want to reduce the moisture just until the dough is manageable enough to turn out onto a work surface where you will continue to add a little more flour as needed. Turn the dough out onto a generously floured work surface. Use your hands to knead the dough to make sure all the ingredients are evenly incorporated, adding more flour as needed until you've got a round dough ball that is soft and malleable but not sticky on the outside. Place the dough ball into a lightly sprayed large bowl and cover loosely with plastic wrap. Let it rest at room temperature for about 2 hours. It will not rise very much, it will just become a little puffy. Punch it down in the center, cover with plastic wrap and place it in the refrigerator overnight. This will improve the flavor of the yeast dough and also enable to flavors of the fruits and spices to develop and fully penetrate the dough. NOTE: If you're in a hurry, you can skip the overnight refrigeration step (though we recommend it). After letting the dough rest at room temp for 2 hours, follow the steps to form the Hutzelbrot loaves, and let them rest for another 60 to 90 minutes until slightly puffy, brush with the fruit juice and bake as instructed. The next day, remove the dough from the fridge and let it sit at room temperature for 4 to 5 hours. Again, it won't rise a whole lot but it will become puffier. Cut the dough ball into 4 equal portions (though the dough won't have risen much, it will be nice and puffy when you cut into it). Don't make the loaves any larger, you want to ensure the inside is fully baked before the outside burns. Form each piece into oval-shaped loaves and place them on a lined baking sheet. NOTE: If you prefer, you can divide them further to make 8 smaller loaves (in which case I recommend forming them into little round loaves) and reduce the baking time. Place the whole, blanched almonds on top in the traditional manner . Loosely lay some plastic wrap over the top and let the loaves rest in a warm place for 60 to 90 minutes until just slightly puffy. Preheat the oven to 350F. Brush each loaf all over with the reserved fruit juice, saving half of it for later. Bake the loaves on the middle rack for about an hour until very dark brown but not burnt. Pick one up with a dish towel and knock on the bottom to see if it sounds fairly hollow. Remove the loaves from the oven and, while still hot, poke them all over with a toothpick and brush them with the remaining fruit juice. Let them cool completely and then wrap them tightly in plastic wrap and then foil to let them "ripen" for at least several days (ideally 2 weeks) before eating. That will ensure the best flavor and texture. (If letting them ripen beyond a few days, I keep them in the fridge.) Slice, spread with a little butter and enjoy! (I like it best heated up for a few seconds in the microwave.) NOTE ABOUT STAND MIXERS: Mine is 6 QT and everything fit. If your stand mixer is smaller it will need to be mixed in two batches which is fine because everything will get dumped out on the work surface and mixed together again. Note: to blanch, bring the almonds to a boil in some water, rinse and squeeze to remove the skins. Note: While the dried pears are the featured fruits of Hutzelbrot ("Hutzel" means pear) and should be used generously, feel free to adjust the ratios of the other dried fruits or substitute them according to your preference. You can also include dried apples. Note: Depending on how soft your dried plums are, you may not need to simmer them, just add them for the soak. Also, if your dried pears are on the softer side you can reduce the length of simmer time. Note: Depending on how thirsty your dried fruits were in soaking up the water, if you find you don't have enough liquid for the 1 1/2 cups you'll need for the dough plus extra for brushing the loaves later on, add a little extra water to it. Cal 206, Fat 5g, Carb 38g, Sod 18mg, Fiber 4g, Pro 3g S(Internet address): https://www.daringgourmet.com/hutzelbrot-german-fruit-and-nut-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 484 Calories; 30g Fat (52.3% calories from fat); 14g Protein; 48g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Fruit; 5 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1230 --------------- MESSAGE bread-bakers.v119.n049.5 --------------- Date: Thu, 05 Dec 2019 20:14:44 -0800 From: Reggie Dwork Subject: Golden Raisin and Honey Challah * Exported from MasterCook * Bread, Golden Raisin and Honey Challah Recipe By :Deb Wise Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SPONGE 1/4 cup warm whole milk -- (105F) 1/2 cup all-purpose flour -- (about 2 1/8 oz.) 2 1/4 tsp active dry yeast -- (1/4-oz.) DOUGH 1/4 cup granulated sugar 1/4 cup vegetable oil 2 tablespoons honey 2 large eggs 4 large egg yolks -- divided 6 tablespoons water -- plus 2 tsp. water -- divided 4 1/4 cups all-purpose flour -- plus more for surface, (about 18 1/8 oz.) 1 1/2 teaspoons table salt 1 cup golden raisins 2 tablespoons sanding sugar This traditionally Jewish bread requires 2 rising times, but the rich anf fluffy result is definitely worth it. Toast it, top it with jam, or use leftovers in French toast. You can also use dark raisins, dried cranberries, or omit the raisins completely, if desired. Divide the dough into 3 pieces for easier braiding. Active: 35 Mins Total: 6 Hours Serving size: 1 slice Sponge: Stir together milk, flour, and yeast in the bowl of a stand mixer until well combined. Cover with plastic wrap; let rise in a warm (85F) place, free from drafts, until doubled in size, about 30 minutes. Dough: Add sugar, oil, honey, whole eggs, 2 of the egg yolks, and 6 tablespoons of the water to Sponge, stirring until well combined. (Mixture may have a few lumps.) Add flour and salt. Using dough hook attachment, beat on low speed until dough is smooth and elastic, about 8 minutes, stopping to scrape sides of bowl as necessary. Add raisins; beat on medium-low speed until combined, about 1 minute. Transfer dough to a lightly floured surface; knead until smooth and elastic, 1 to 2 minutes. Let dough rise in a warm (85F) place, free from drafts, until doubled in size, about 1 hour and 30 minutes. Divide dough into 4 equal pieces. Roll each dough portion into an 18" log. Cover and let rest about 10 minutes. Pinch ends of dough portions together at 1 end to seal. Braid dough; pinch loose ends to seal. Transfer to a parchment paper-lined baking sheet; tuck both ends of dough under. Whisk together remaining 2 egg yolks and 2 teaspoons water in a small bowl, stirring with a whisk. Brush dough with some of egg mixture; reserve remaining egg mixture. Cover with plastic wrap coated with cooking spray, and let rise in a warm (85F) place, free from drafts, until almost doubled in size, about 45 minutes. Preheat oven to 375F. Bake dough in preheated oven about 10 minutes; rotate pan. Brush dough with reserved remaining egg mixture, and sprinkle with sanding sugar. Tent with aluminum foil. Reduce oven temperature to 350F. Bake until deep golden brown, 15 to 20 minutes. Remove bread from pan, and place on wire rack; cool completely, about 1 hour. S(Internet address): https://www.myrecipes.com/recipe/golden-raisin-honey-challah - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 6g Fat (20.9% calories from fat); 6g Protein; 47g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 249mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1205 --------------- MESSAGE bread-bakers.v119.n049.6 --------------- Date: Wed, 11 Dec 2019 23:18:31 -0800 From: Reggie Dwork Subject: Cinnamon Babka * Exported from MasterCook * Babka, Cinnamon Recipe By :King Arthur Flour Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 361 g Unbleached All-Purpose Flour -- (3C or 12 3/4 oz) 18 g Baker's Special Dry Milk -- (2T or 5/8 oz) 2 teaspoons instant yeast -- SAF Gold instant yeast preferred 1/4 teaspoon cinnamon 50 g sugar -- (1/4C or 1 3/4 oz) 1 1/4 teaspoons salt 113 g lukewarm water -- (to 149g or 1/2 to 2/3C or 4 to 5 1/4 oz) 1 large egg 71 g unsalted butter -- at room temperature (5T or 2 1/2 oz) 1 1/2 teaspoons vanilla extract FILLING: 106 g brown sugar -- packed (1/2C or 3 3/4 oz) 11 g cinnamon -- (4 tsp or 3/8 oz) 1 tablespoon Unbleached All-Purpose Flour 57 g melted unsalted butter -- (4T (1/4C) 2 teaspoons water 57 g diced pecans -- or walnuts, toasted if desired (1/2C or 2 oz) 57 g golden raisins -- (1/2C or 2 oz) GLAZE: 1 large egg -- beaten with a pinch of salt TOPPING: 28 g Unbleached All-Purpose Flour -- (2T or 1 oz) 1 tablespoon brown sugar -- firmly packed 1/2 teaspoon cinnamon pinch salt 1 tablespoon cold unsalted butter Here at King Arthur Flour, we take our cinnamon-swirled buns and breads pretty seriously. This babka is no exception with its cinnamon-laced, buttery, brown sugar filling studded with nuts and raisins. It's a loaf worthy of any celebration, large or small, even if it's just your daily tea or coffee ritual. PREP: 30 mins. BAKE: 40 mins. to 50 mins. TOTAL: 6:10 YIELD: one 9" loaf Weigh out your flour; you'll find its weight by toggling to "ounces" at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the dough ingredients (starting with the lesser amount of water), mixing until everything is moistened. Add more water if necessary to enable the dough to come together. Cover the bowl and let the dough rest for 20 minutes. Then mix and knead it until it's soft and smooth. Place the dough in a lightly greased bowl, cover, and allow the dough to rise for about 1 1/2 to 2 hours, until it's quite puffy. To make the filling: Just before you're ready to shape the dough, combine the sugar, cinnamon, and flour. Stir in the melted butter and water until evenly incorporated. Set aside. To make the topping: Combine the flour, sugar, cinnamon, and salt until evenly incorporated. Work in the butter until coarse crumbs form. Set aside. Shape the dough into a 9" x 18", 1/4"-thick rectangle. If the dough "fights back," cover the dough and let it rest for 10 minutes to relax the gluten, then stretch it some more. Smear the dough with the filling, coming to within an inch of the edges. Scatter the nuts and raisins over each piece. Starting with a short end, roll the dough gently into a log, sealing the seam and ends. Using a pair of scissors or a sharp knife, cut the log in half lengthwise (not crosswise) to make two pieces of dough each about 10" long; cut carefully, to prevent too much filling from spilling out. With the exposed filling side up, twist the two pieces into a braid, tucking the ends underneath. Place the twisted loaf into a lightly greased 9" x 5" loaf pan. Brush the loaf with the egg glaze. Mix together the topping ingredients until crumbly and sprinkle it over the loaf. Cover the loaf, and let it rise until it's very puffy and crowned a good inch over the rim of the pan, 1 1/2 to 2 1/2 hours. Towards the end of the rising time, preheat your oven to 350F. Bake the bread for 40 to 50 minutes, tenting with aluminum foil during the final 15 to 20 minutes of baking; the loaf should be a deep-golden brown and a digital thermometer into the center of it should register about 195F. Remove the babka from the oven, and immediately loosen the edges with a heatproof spatula or table knife. Let the babka cool for 10 minutes, then turn it out of the pan onto a rack to cool completely. Slice the babka and serve it at room temperature; or rewarm individual slices briefly in a toaster, if desired. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage. S(Internet address): https://www.kingarthurflour.com/recipes/cinnamon-babka-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 10g Fat (38.9% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 164mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1006 --------------- MESSAGE bread-bakers.v119.n049.7 --------------- Date: Wed, 11 Dec 2019 23:24:21 -0800 From: Reggie Dwork Subject: Bread Machine Basic Rye Bread * Exported from MasterCook * Bread Machine Basic Rye Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Chocolate/Cocoa Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups warm water 2 tablespoons molasses 1 tablespoon vegetable oil 1 teaspoon salt 2 cups all-purpose flour 1 1/2 cups rye flour 3 tablespoons packed brown sugar 1 tablespoon unsweetened cocoa powder 3/4 teaspoon caraway seed -- optional 2 teaspoons bread machine yeast Prep: 5 min Bake: 3 hr Totsal: 3:05 Add ingredients according to bread machine's manufacturer's directions. Use the whole wheat and light crust settings. S(Internet Address): http://allrecipes.com/recipe/6800/basic-rye-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 2g Fat (9.5% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 182mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1221 --------------- MESSAGE bread-bakers.v119.n049.8 --------------- Date: Wed, 11 Dec 2019 23:29:23 -0800 From: Reggie Dwork Subject: Bread Machine Diana's Hawaiian Bread Rolls * Exported from MasterCook * Bread Machine Diana's Hawaiian Bread Rolls Recipe By :CHIPPENDALE Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water -- (110F/45C) 1 egg 1 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon lemon extract 1 tablespoon molasses 1 tablespoon honey 5 tablespoons white sugar 2 tablespoons dry milk powder 2 tablespoons butter flavored shortening 4 1/2 cups bread flour 2 teaspoons active dry yeast This recipe makes the best dinner rolls. It is sweet and full flavor. My family and neighbors love it. These rolls are absolutely wonderful! They are very simple to make, and as one reviewer said, they even freeze well. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes. When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 15 minutes, until golden brown. Source: "allrecipes.com" S(Internet Address): http://allrecipes.com/recipe/22797/dianas-hawaiian-bread-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 4g Fat (13.8% calories from fat); 7g Protein; 46g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 191mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0320 --------------- MESSAGE bread-bakers.v119.n049.9 --------------- Date: Wed, 11 Dec 2019 23:31:48 -0800 From: Reggie Dwork Subject: Christmas Stollen Ring * Exported from MasterCook * Bread, Christmas Stollen Ring Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Christmas Desserts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/4 cups all-purpose flour 1/4 cup sugar 2 packages active dry yeast -- (1/4 oz each) 1 teaspoon salt 1 cup butter -- softened 1 cup milk 1/2 cup water 2 eggs 1/2 cup golden raisins 1/2 cup chopped candied fruit 1/2 cup chopped walnuts 1/2 teaspoon grated lemon peel 1/2 cup grated orange peel Filling: 3 tablespoons butter -- softened 1/2 cup sugar 1 tablespoon ground cinnamon Glaze: 1 cup confectioner's sugar 1/4 teaspoon vanilla extract 2 tablespoons milk -- to 3T red and green candied cherries -- halved German It's common for German families to gather on Christmas Eve to eat this traditional sweet bread. Prep: 25 min. + rising Bake: 25 min. Yield: 18 slices In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the butter, milk and water to 120-130F Add to dry ingredients; beat just until moistened. Beat on medium speed for 2 minutes. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in the raisins, candied fruit, walnuts, and lemon and orange peel. Cover and refrigerate overnight. Punch dough down. Turn onto a lightly floured surface. Roll into an 18 x 12" rectangle; spread butter to within 1/2" of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Place, seam side down, on a greased baking sheet; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of the ring at 1" intervals. Separate strips lightly; twist to allow filling to show, slightly overlapping with the previous piece. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. For glaze, combine the sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm stollen. Decorate with candied cherries. Source: "Originally published as Christmas Stollen Ring in Best of Country Breads 2000" S(Internet address): http://www.tasteofhome.com/recipes/christmas-stollen-ring - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 365 Calories; 16g Fat (38.0% calories from fat); 6g Protein; 51g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 263mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. NOTES : 2016 - 0314 --------------- MESSAGE bread-bakers.v119.n049.10 --------------- Date: Wed, 11 Dec 2019 23:40:16 -0800 From: Reggie Dwork Subject: Poi Bread * Exported from MasterCook * Bread, Poi Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound poi -- (1 bag) 3/4 cup water 2 cups flour 1 cup sugar 2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 teaspoons baking powder 1 teaspoon salt 3 eggs -- slighty beaten 1 cup vegetable oil 2 teaspoons vanilla 1/3 cup chopped nuts 1/2 cup shredded coconut meat 1/2 cup raisins Mix poi and water; blend well. In a lg bowl, combine flour, sugar, cinnamon, nutmeg, baking powder and salt. Combine eggs, oil and vanilla; add to flour mixture. Stir in poi; add nuts, coconut and raisins. Pour into 2 greased loaf pans and bake for approx 45 min at 350F. Makes 2 loaves Source: "Best of the Best from Hawaii Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 12g Fat (48.7% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2014 - 0813 --------------- MESSAGE bread-bakers.v119.n049.11 --------------- Date: Sat, 07 Dec 2019 20:03:35 -0800 From: Reggie Dwork Subject: Apricot-Cranberry Panettones * Exported from MasterCook * Apricot-Cranberry Panettones Recipe By :Colleen Weeden Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Food Processor Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup warm milk -- (105F to 115F) 1 tablespoon active dry yeast 2 3/4 cups all-purpose flour 1/2 cup butter -- cut up and softened 1/2 cup granulated sugar 1 teaspoon salt 2 eggs 2 egg yolks 2 tsp orange zest 4 Tbsps orange juice -- from 1 orange 1 1/2 teaspoons vanilla 1/2 cup dried cranberries 1/2 cup dried apricots -- chopped 1/2 cup chopped toasted almonds 2 tablespoons chopped candied ginger 1 tablespoon melted butter 3 tablespoons rum -- bourbon, or orange juice 2 cups powdered sugar If you've ever eaten purchased panettone, you'll understand our one complaint--it's often dry. Not this homemade panettone recipe! Even the miniature size decreases your risk of overbaking for a moister dessert. Hands-On: 20 mins Total: 2:35 In a small bowl stir together milk and yeast until yeast dissolves. Stir in 1 cup flour. Cover; let stand 20 minutes until foamy. Butter eight to nine popover pan cups or 6-oz custard cups or ramekins. In a food processor combine softened butter, sugar, salt, eggs, egg yolks, orange zest, 1 tablespoon orange juice, and the vanilla. Pulse until just combined. Add yeast mixture; pulse until combined. Add 1 1/2 cups flour. Pulse until dough just comes together. (Dough will be sticky.) Flour work surface with remaining 1/4 cup flour. Turn dough out onto flour. Sprinkle with dried fruits, nuts, and ginger. Using a pastry scraper or spatula, fold fruits, nuts, ginger, and flour into dough. If necessary, sprinkle lightly with additional flour. (Dough should remain sticky and will not hold a shape yet. Do not add too much flour or the panettones will be dry.) Use the pastry scraper to divide dough into eight or nine equal portions. Spoon into prepared popover cups. Cover with waxed paper. Let rise in a warm place until dough is almost at the rims (about 1 hour). Preheat oven to 350F. Brush dough with melted butter. Bake about 20 minutes or until golden. (An instant-read thermometer inserted in centers should register 190F.) Let cool in cups 5 minutes. Remove from cups onto wire racks. Brush tops with rum while warm. Let cool. In a small bowl stir together powdered sugar and remaining 3 tablespoons orange juice to spreading consistency. Spread each panettone with icing. If desired, sprinkle with additional dried fruit and/or candied ginger. Cal 539, Fat 20g, Carb 93g, Sod 426mg, Pro 10g S(Internet address): https://www.bhg.com/recipe/apricot-cranberry-panettones/ Yield: "8 to 9" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 579 Calories; 21g Fat (33.2% calories from fat); 10g Protein; 86g Carbohydrate; 4g Dietary Fiber; 144mg Cholesterol; 432mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 3 Other Carbohydrates. NOTES : 2019 - 1207 --------------- MESSAGE bread-bakers.v119.n049.12 --------------- Date: Sat, 07 Dec 2019 20:50:24 -0800 From: Reggie Dwork Subject: Savory Swirl Pain de Mie * Exported from MasterCook * Bread, Savory Swirl Pain de Mie Recipe By :King Arthur Flour Co Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 4 cups Unbleached All-Purpose Flour -- (482g) or 4 1/4 cups Pastry Flour Blend, (482g) 1/4 cup potato flour -- (46g) 1/4 cup nonfat dry milk -- or Baker's Special Dry Milk, (28g) 2 tablespoons sugar -- (25g) 2 teaspoons salt 6 tablespoons soft butter -- (85g) 1 1/2 cups lukewarm water -- (340g) 2 1/4 teaspoons instant yeast Filling 1 large egg -- beaten 1/2 cup The Works Bread Topping -- *see Note, or other seasoned bread topping or blend of seeds and seasonings You're familiar with cinnamon swirl bread, right? Enter its savory cousin made in a pain de mie pan. While subtle in appearance, using an aromatic blend of seeds and spices (like The Works Bread Topping) will guarantee a perfectly seasoned loaf just waiting to be turned into the ultimate grilled cheese sandwich. Note: The Works Bread Topping is a savory and slightly spicy combination of onion, garlic, spices, paprika, and turmeric, blended with sunflower, sesame, and chia seeds. Delicious on bread loaves, rolls, biscuits, crackers, and more. PREP: 25 mins BAKE: 40 to 45 mins TOTAL: 4:10 YIELD: one 13" x 4" x 4" pain de mie Combine all of the dough ingredients, and mix and knead - by hand, stand mixer, or bread machine - to form a soft, smooth dough, adding more flour or water if necessary. Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy though not necessarily doubled in bulk, 60 to 90 minutes, depending on the warmth of your kitchen. Lightly grease a 13" pain de mie pan. Turn the dough out onto a lightly greased work surface and roll it into a 10" x 20" rectangle. Spread a thin layer of the egg over the entire surface of the dough then sprinkle with an even layer of bread topping, leaving a 1/2"-wide strip uncovered along one short edge. Starting with the filling-coated short edge, roll the dough into a log. Place the log in the pain de mie pan, seam-side down. Cover the pan with a lightly greased piece of plastic (or your favorite reusable wrap) and let the bread rise for 60 to 90 minutes, or until it's puffy; it should have risen to within 1/2" of the rim of the pan. Preheat the oven to 350F during the final 15 minutes of rising. Remove the plastic and put 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 10 to 20 minutes, or until golden brown and a digital thermometer inserted into the center registers 190F. Remove the bread from the oven, allow it to cool for 10 minutes, then turn it out of the pan onto a rack to cool completely Store, wrapped, at room temperature for four days; freeze for up to three months. S(Internet address): https://www.kingarthurflour.com/recipes/savory-swirl-pain-de-mie-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 5g Fat (19.1% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 417mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1207 --------------- MESSAGE bread-bakers.v119.n049.13 --------------- Date: Fri, 13 Dec 2019 17:30:17 -0800 From: Reggie Dwork Subject: Irish Soda Bread l * Exported from MasterCook * Bread, Irish Soda 1 Recipe By :Martin Earl Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 oz all-purpose flour -- (about 3 C), we used King Arthur 1 3/4 tsp kosher salt 1 1/8 tsp baking soda -- don't use more! 2 1/4 C lowfat buttermilk Preheat your oven to 450F (232C) with a heavy, lidded cast-iron pot in it. Allow it to preheat fully before preparing the dough. When the oven is hot, whisk together the flour, salt, and baking soda. Whisk everything together very well, especially making sure there are no lumps of soda left, which will cause brown, weird tasting spots in your bread. Be sure to whisk them well Add the buttermilk and fold the ingredients together with a flexible spatula, like our Hi-Temp silicone spatula. Fold together just until no visible pockets of dry flour remain. If you want a chewier bread, fold it together for another 20 seconds to develop extra gluten. Remove the Dutch oven from the oven, place on a heat-safe trivet on the countertop. Remove the lid. Scrape the dough from the mixing bowl onto a sheet of parchment paper in the hot cast-iron pot and form it into a boule-shaped mound. With a sharp knife, cut a large X across the top of the whole ball. This will allow the bread to expand into quarters, speeding the cooking of the center. Replace the lid on the pot and place the pot in the oven. Set a timer, like the Extra Big & Loud, for 40 minutes. Bake the bread. When the timer goes off, remove the lid from the pot and insert a ChefAlarm‘s probe into the center of the loaf. Set the high alarm for 205F (96C) and continue to bake. When the alarm sounds, remove the bread from the oven and tip it carefully out to allow it to cool. Slice and enjoy with butter and preserves or, yes, even corned beef and colcannon. Just remember to use your ChefAlarm to apply the 200-205F (93-96C) doneness for quickbreads and you'll have warm, lovely smelling bread for any meal! Question: How big of a Dutch oven should be used for this recipe of soda bread? Response: Something with a bottom at least 8" across. Question: The recipe yours is based on calls for a final temp of 210. I am curious did you find a better result with the lower temperature? Response: I found it to be perfect at 205F. The range for quickbreads rally can go from 200-210, based on initial hydration and desired finish. This hydration seems best to me at 205F. Source: "Based on the recipe from SeriousEats.com" S(Internet address): https://blog.thermoworks.com/bread/irish-soda-bread-quick-bread-finish-temps/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1766 Calories; 9g Fat (4.6% calories from fat); 62g Protein; 350g Carbohydrate; 11g Dietary Fiber; 20mg Cholesterol; 5281mg Sodium. Exchanges: 21 1/2 Grain(Starch); 2 Non-Fat Milk. NOTES : 2019 - 1213 --------------- END bread-bakers.v119.n049 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved