Date: Sun, 29 Dec 2019 10:12:09 +0000 --------------- BEGIN bread-bakers.v119.n051 --------------- 01. Wine Bread (Reggie Dwork) 02. Ridiculously Easy Sugar Top Scones (Reggie Dwork) 03. Ridiculously Easy Orange Cranberry Scones (Reggie Dwork) 04. Pan Pizza (Reggie Dwork) 05. Sourdough English Muffins (Reggie Dwork) 06. No-Knead 5-Minute Artisan Bread (Reggie Dwork) 07. Easy Egg Bread (Reggie Dwork) 08. Happy New Year! (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n051.1 --------------- Date: Tue, 24 Dec 2019 20:34:29 -0800 From: Reggie Dwork Subject: Wine Bread * Exported from MasterCook * Bread, Wine Recipe By :Ashley Kappel Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour 2 teaspoons kosher salt -- divided 2 tablespoons fresh rosemary -- finely chopped 1 teaspoon freshly cracked black pepper 1/2 teaspoon active dry yeast 1 1/4 cups warm water 1/4 cup Cabernet wine -- slightly warmed 1 tablespoon olive oil Say hello to the easiest bread recipe ever. The secret ingredient in this bread adds great flavor. Cooking in a dutch oven creates a perfectly crisp crust. Yield: 1 loaf Soft together flour, 1 1/2 teaspoons of salt, rosemary, and pepper in a large bowl. Dissolve yeast in warm wine, add water to wine and mix all of the liquid into the dry ingredients until incorporated. Do not overmix. Cover the bowl with a towel and put it in a warm place to rise for 16 hours. After 16 hours, fold the dough into itself so the top is tucked in the center and the bottom is now on the top. Place it in a bowl, cover it, and let rise for 2 hours. When you have 30 minutes left of rise time, place a dutch oven in the oven at 450F. Let it heat up for 30 minutes. Once heated, remove pot from oven, pour in olive oil and swirl to coat. Place the bread into the pot, top with remaining kosher salt, cover, and bake for 30 minutes. After 30 minutes, uncover and bake for an additional 15 minutes, or until the bread has a golden crust. Question: I just made the dough and set to rise, but my dough is really wet. Should I add some extra flour? S(Internet address): https://www.myrecipes.com/recipe/wine-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 1g Fat (11.7% calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 1224 --------------- MESSAGE bread-bakers.v119.n051.2 --------------- Date: Sat, 28 Dec 2019 20:39:47 -0800 From: Reggie Dwork Subject: Ridiculously Easy Sugar Top Scones * Exported from MasterCook * Scones, Ridiculously Easy Sugar Top Recipe By :Chris Scheuer Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup heavy cream -- plus more for brushing on top 8 tablespoons butter 2 cups all-purpose flour 1/4 cup sugar 1 tablespoons baking powder 1/2 teaspoon salt Turbinado sugar -- or Demerara Sugar for topping The easiest and most melt-in-your-mouth delicious scones ever! These easy sugar top scones can be made ahead and frozen (unbaked) for fuss-free entertaining too! Prep: 20 mins Cook: 18 mins Preheat the oven to 400F. Line a sheet pan with parchment paper. ​Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10 to 15 minutes.) Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 40 to 60 seconds or until just melted. Set aside to cool a bit while prepping other ingredients. Whisk flour, baking powder, sugar and salt in a large bowl. After heavy cream has been chilled in the freezer for 10 to 15 minutes, pour the butter into the cold cream, scraping the container to get all of the butter out. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to dry ingredients (again, scrape all of it out) and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl. Don't over mix. Generously flour a work surface. Dump the dough onto the work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on work surface to coat with flour then pat into a 6-8" circle. Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto the prepared sheet pan and brush tops with heavy cream. Sprinkle generously with Turbinado or Demerara sugar. Bake for 15 to 20 minutes or until golden brown. Serve warm or at room temperature with butter and jam. Warn guests that taking a half scone is a serious mistake! Cal 342, Fat 23g, Carb 32g, Sod 259mg, Fiber 1g, Pro 4g Review: I get lots of requests to bring these into work. Last night I made a batch and froze them so I could bake them at 5 am before I left for work. They are perfect made from frozen….now that may be too much of a good thing! Review: Love this recipe! The melted butter/cold cream method is so much easier than cutting the butter in the traditional way. I also wrapped & froze them like you suggested and they turned out perfectly every time! Now I can pull out a scone from the freezer and bake them 1 at a time so I always have a fresh one to nibble on. Review: Quick & super easy, as advertised, and very tasty. Made a batch this evening to have for breakfast in the morning. You know I had to try one straight from the oven. They're amazing! S(Internet address): https://thecafesucrefarine.com/ridiculously-easy-sugar-top-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 23g Fat (59.2% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 445mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1119 --------------- MESSAGE bread-bakers.v119.n051.3 --------------- Date: Sat, 28 Dec 2019 22:21:22 -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) of 1 orange 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 Question: This may be a silly question, but how do you freeze these? Put them on a baking sheet in the freezer, then put into a freezer bag? I would like to freeze these for Christmas morning. Response: Just scoop them up on to a cookie sheet and freeze, uncovered for 1 to 2 hours, until they're nice and firmly frozen. Then store in a freezer bag or airtight container. Christmas morning, you can just pull them out of the freezer and put that on a parchment-lined baking sheet. Bake them right from the freezer, you don't need to thaw. You will need to give them a few extra minutes of baking time though. Review: I have made these twice and will make another batch tomorrow to freeze. I love these scones..ate 2 the first time I made them. I love that I can bake them right from the freezer. I think I will glaze them with honey butter. Question: Can I make this recipe as a round, scored into triangles and baked? How would the bake time need to be adjusted? Love the melted butter/cream technique and can't wait to try it! Response: Yes, you can definitely make them that way. The baking time would be pretty similar. Just watch them towards the end and bake until they're a light golden brown. Review: Didn't have anything orange so I used lemon with cranberries. Delicious! Question: I am interested that you call these scones, but other similar recipes you call biscuits. (This was a great confusion to me for years, as American books often refer to biscuits and gravy or baked beans and biscuits, which in our part of the world conjures up visions of chocolate chip biscuits - which you would call cookies - dipped in gravy or beans!!!) What, for you is the difference between a scone and a biscuit? I would consider all of your biscuits' to be scones, and love the melted butter technique when I'm in a hurry, rather than the traditional rubbing in of butter. Response: It is confusing. Especially if you live in England where(what we call) cookies are called biscuits. Here in America, biscuits and scones are similar. Scones are generally made with cream where many biscuits are made with buttermilk. Biscuits are often eaten as a breakfast "sandwich" and layered with eggs, sausage, bacon, etc. Scones here are generally sweeter and are also eaten for breakfast or as a snack. Scones here are also often cut into triangular shaped wedges. I took the easy route here and made what is called "drop scones". I hope this has cleared things up a bit. Question: This looks perfect for a New Year's Day brunch! If I were freezing the unbaked scones, would I need to thaw them before baking? How will this affect the baking time/temp? Thanks! Response: Nope, they can go right from the freezer to the oven. Just add a few extra minutes to the baking time. Question: Do you think it would work using almond milk instead of the heavy cream? Response: I haven't tried that so I don't want to say for sure. My guess would be that you just wouldn't get the same flaky, tender texture. Question: Can frozen cranberries be used instead? If so would any modifications be necessary? Response: Yes you could definitely use frozen cranberries. I would not add thaw them much at all though as there would be too much liquid.. Just chop them and add them to the flour. The only problem I can see is that the dough might be a little harder to stir with the frozen berries. Review: The "cold cream-melted butter" technique is genius. I made my first scones a couple months ago that called for cutting in the cold butter with a pastry knife. After that escapade I decided I won't be doing that again anytime soon. With your technique I'll look like the Pillsbury Doughboy in no time from having scones frequently. 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.n051.4 --------------- Date: Sat, 28 Dec 2019 22:35:33 -0800 From: Reggie Dwork Subject: Pan Pizza * Exported from MasterCook * Pizza, Pan Recipe By :Sam Sifton Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Italian Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 1000 grams unbleached all-purpose flour -- approx 8 cups 30 grams kosher salt -- approx 1 1/2 tablespoons 700 grams lukewarm water -- approx 2 3/4 cups 60 grams unsalted butter -- preferably high-fat European-style, melted 40 grams olive oil -- approx 3 tablespoons, plus more to grease pans 5 grams active dry yeast -- approx 1 3/4 teaspoons SAUCE: 2 tablespoons olive oil 1 clove garlic -- peeled and minced 2 tablespoons tomato paste Pinch chile flakes -- to taste 28 ounce chopped tomatoes -- or crushed (1 can) 2 tablespoons honey -- or to taste 1 teaspoon kosher salt -- or to taste PIZZA: Olive oil 525 grams Part-skim mozzarella -- See Note 300 grams Fresh mozzarella -- See Note Sliced pepperoni -- to taste 3 teaspoons dried oregano -- or 3 pinches fresh: 1 per pie The pizza authority Anthony Falco, once czar of the oven at Roberta's in Brooklyn and now (literally!) an international pizza consultant, grew up in Austin, Tex., eating his great-grandmother's Sicilian grandma pies, which he liked a great deal, and personal pan pizzas from Pizza Hut, which he loved unreservedly. This recipe, he told me in 2018, pays homage to that buttery, high-lofted pie, with a crisp bottom crust, a slightly sweet sauce and an enormous amount of cheese. Slices of pepperoni make a beautiful topping, cupping in the heat of the oven and drizzling crimson oil across the edges of the pie. The dough takes a long time to proof and the recipe delivers a lot of it, so making the recipe is a great excuse for planning a pizza party. Cast-iron pans are best for the baking, but square or rectangular baking pans with high sides will do nicely in a pinch. TIME: 1:30, plus 15 to 20 hours resting time for the dough Note: Part skim Mozzarrella: roughly grated, 525g or 4 1/2C: 175gs or 1 1/2C per pie Note: Fresh mozzarrella: cut into cubes, 300g or 3C: 100g or 1C per pie Make the dough a day or two before you want to bake; the recipe makes enough for three pies. Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well. Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes. Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24. The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 g each) and shape them into oblong balls. Use olive oil to grease three 10" cast-iron skillets, 8" by 10" baking pans with high sides, 7" by 11" glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours. Make the sauce. Place a saucepan over medium-low heat, and add to it 2 tablespoons olive oil. When the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes. Add the tomato paste and a pinch of chile flakes, and raise the heat to medium. Cook, stirring often, until the mixture is glossy and just beginning to caramelize. Add the tomatoes, bring to a boil, then lower heat and allow to simmer for 30 minutes, stirring occasionally. Take sauce off the heat, and stir in the honey and salt, to taste, then blend in an immersion blender or allow to cool and use a regular blender. (The sauce can be made ahead of time and stored in the refrigerator or freezer. It makes enough for 6 or so pies.) After 3 hours or so the dough will have almost doubled in size. Stretch the dough very gently to the sides of the pans, dimpling it softly with your fingers. The dough can then be left to rest for another 2 to 8 hours, covered with wrap. Make the pizzas. Heat oven to 450F. Gently pull the dough to the edges of the pans if it hasn't risen to the edges already. Use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely. Sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste. Sprinkle with the oregano and lash with a little olive oil. Place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so. Use an offset spatula to lift the pizza and check the bottoms. The pizza is done when the crust is golden and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes. S(Internet address): https://cooking.nytimes.com/recipes/1019335-pan-pizza Yield: "6 to 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 12g Fat (35.6% calories from fat); 13g Protein; 36g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 731mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0603 --------------- MESSAGE bread-bakers.v119.n051.5 --------------- Date: Sat, 28 Dec 2019 22:54:46 -0800 From: Reggie Dwork Subject: Sourdough English Muffins * Exported from MasterCook * Muffins, Sourdough English Recipe By :King Arthur Flour Co Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar -- (25g) 2 cups warm water -- (110F-115F), (454g) 1 tablespoon active dry yeast -- or instant yeast 1 cup sourdough starter -- ripe or discard; (227g) 7 cups Unbleached All-Purpose Flour -- (843g) 1/2 cup nonfat dry milk -- or Baker's Special Dry Milk (43g) 1/4 cup butter -- at room temperature, (4 Tbsp, 57g) 1 tablespoon salt 1/4 teaspoon sour salt -- optional; for enhanced sour flavor semolina -- or cornmeal for coating Who doesn't love English muffins? Homemade sourdough muffins seem even more scrumptious, and some of the taste-testers here had to admit that these crusty, chewy, tangy gems were some of the best they'd ever eaten. PREP: 25 mins BAKE: 20 to 34 mins TOTAL: 2:45 YIELD: 2 dozen large muffins Note: Ripe starter will give you a more vigorous rise. Combine all of the dough ingredients, except the cornmeal/semolina, in a large bowl. Mix and knead - by hand, electric mixer, or bread machine - to form a smooth dough. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary. Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first). Let the dough chill for 24 hours; this will develop its flavor. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes, to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2" thick, and cut in 3" rounds. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough. Alternatively, divide the dough into 24 pieces (total). Shape each piece into a round ball, then flatten each ball into a 3" round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3", and trim edges with a 3" cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides will rise more evenly. Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled baking sheets (12 per sheet). Sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 45 to 60 minutes. If the dough has been refrigerated overnight, the rise time will be about 2 hours. Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350F, or to an ungreased frying pan that has been preheated over medium-low heat. Cook the muffins for about 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190F. The edges may feel a bit soft; that's OK. Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage. Tips: Don't have any starter? Here's a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it's ready for baking. Want a head start? Purchase our classic fresh sourdough starter - it'll be ready for baking about 24 hours after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide. To shorten cooking time, use a lidded electric fry pan heated to 325F. Cook the muffins for about 10 minutes without the lid (or until they're nicely browned), turn them over, and add the lid. Don't set the lid on tight; leave a small opening for any steam to escape. Cook the muffins for an additional 8 to 10 minutes, until their bottom sides are browned. For best sourdough flavor, refrigerate the dough for 24 hours before shaping and cooking the muffins. This recipe is easily halved, if you don't want to make 2 dozen muffins. Halve all of the ingredients; for a slightly faster rise, reduce the yeast to 2 teaspoons, rather than 1 1/2 teaspoons. If you're having trouble getting muffins to cook all the way through on the stove top, cook until golden brown on both sides, then transfer to a preheated 350F oven and bake until the muffins' interior shows no sign of wet dough, about 10 minutes or so. For best shape, cook muffins for about 5 minutes on their first side; then lay a cake pan, cookie sheet, or similar flat (though not overly heavy) object atop them. Continue cooking for 7 minutes or so; then remove the pan, turn muffins over, and finish cooking without the pan on top. This helps keep muffins flat across the top (rather than domed). Cal 171, Fat 2g, Carb 32g, Sod 270mg, Fiber 1g, Pro 5g S(Internet address): https://www.kingarthurflour.com/recipes/sourdough-english-muffins-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 2g Fat (12.3% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 323mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0818 --------------- MESSAGE bread-bakers.v119.n051.6 --------------- Date: Sat, 28 Dec 2019 22:55:51 -0800 From: Reggie Dwork Subject: No-Knead 5-Minute Artisan Bread * Exported from MasterCook * Bread, No-Knead 5-Minute Artisan Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups lukewarm water -- 100F/38C (24 oz) 1 tablespoon active dry yeast -- or instant, quick rise, or bread machine 1 tablespoons kosher salt -- or other coarse salt, to taste, (to to 1 1/2 Tbsp) 6 1/2 cups unbleached all-purpose flour -- (2 lb) Cornmeal -- for dusting optional This no-knead 5-minute artisan bread explains how to make homemade bread in just minutes a day without fuss. Quick, easy, rustic, and the best bread you'll ever bake ever, including after you come home from work. Yield: Four 1 lb loaves Warm the 3 cups water just a little so that it feels just slightly warmer than body temperature. That should put it at about 100F (40C). In the large bowl of a standing mixer or a 6-quart container with a lid, mix the yeast, warm water, and salt. Don't worry about getting the yeast to dissolve. Add the flour all at once, then use a spoon or stand mixer to mix until the flour is completely incorporated and you have a blobby dough. (If you're hand-mixing the dough and it becomes too difficult to incorporate all the flour with the spoon, just use very wet hands to press the mixture together.) Don't knead the dough! It's not necessary. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. All you need to do is be certain that there are no dry patches of flour. Loosely cover the container and let the dough hang out at room temperature until it begins to rise and collapse or at least flatten a little on the top, about 2 hours. (Relax. It's bread dough, not a newborn. You don't need to monitor it constantly. And don't worry about the dough being precisely double or triple its original volume as you would with a traditional bread recipe. Just walk away, go about your business, and come back in 2 hours. Seriously.) After 2 hours, stash the container of dough in the fridge. That's it. (If your container isn't vented, you want to ensure the gases can escape by leaving the cover open a crack for the first couple days in the fridge; after that, you can seal it.) You can use the dough anytime after the initial 2-hour rise, although the refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so it's best to refrigerate the dough overnight before handling it. Once refrigerated, the dough will seem to have shrunk back upon itself as though it will never rise again - that's normal. Whatever you do, do not punch down this dough. You're trying to retain as much gas in the dough as possible, and punching it down knocks gas out and results in denser loaves. Just be certain to use the dough at some point within 14 days. When you want to bake a loaf of artisan bread, dust a pizza peel or a baking sheet turned upside down with cornmeal or line it with parchment paper. Grab a hunk of the dough and use a serrated knife or scissors to cut off a 1 lb piece of dough. Hold the dough in your hands and, if necessary, add just enough flour so the dough doesn't stick to your hands. (What you're trying to do is surround the surface of the dough with flour so that it can be handled. You are not trying to incorporate more flour into the dough, so for the love of all things good, resist the temptation to get rid of all the dough's inherent and lovely stickiness by working the flour into the dough.) Gently stretch the surface of the dough, tucking the ends underneath the ball and rotating it a quarter turn as you go. Most of the dusting flour will fall off, and that's okay, because as we just said, it's not intended to be incorporated into the dough. The bottom of the ball of dough may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. Your round loaf of bread should be smooth and cohesive, and the entire shaping process should take no more than 20 to 40 seconds - don't work the dough any longer or your loaves may be dense. Place the shaped ball of dough on the prepared pizza peel and let it rest for about 40 minutes. It doesn't need to be covered. You may not see much rise during this period, but don't fret. It will rise much more during baking. Preheat the oven to 450F (230C) for at least 20 to 30 minutes. Preheat a baking stone on a middle rack for at least 20 to 30 minutes. Place an empty metal broiler tray on any rack that won't interfere with the rising bread. (Do not use a glass pan as it could shatter.) Dust the top of the raised loaf generously with flour and, using a serrated bread knife, slash a 1/2" deep cross or tic-tac-toe pattern in the top. There's no need to dust the flour off the loaf. Place the far edge of the peel or the upside-down baking sheet in the oven on the baking stone a few inches beyond where you want the bread to land. Give the peel or baking sheet a couple quick back-and-forth jiggles and then abruptly pull it out from under the loaf. The loaf should land on the baking stone with very little drama. Quickly but carefully pour about 1 cup hot water into the broiler tray and immediately shut the oven door to trap the steam. Bake the bread for a total of 20 to 35 minutes, until the crust is richly browned and firm to the touch. (Don't worry. Because the dough is so wet, there's very little risk of it becoming dry despite how dark the crust may become.) And crazily enough, a perfectly baked loaf will audibly crackle, or "sing," when initially exposed to room temperature. Let the loaf cool completely, preferably on a wire rack for the best flavor, texture, and slicing. The crust may initially soften but will firm when cooled. Review: I nearly always have some of this dough in the fridge. This 5-minute artisan bread is a simple 4-ingredient dough. I used a wooden spoon in a large mixing bowl and finished with my wet hands. The dough was very lumpy and sticky. After the 2-hour rise, the dough was full of holes, which are very noticeable throughout when using a glass bowl. After refrigerating the dough overnight, it was very easy to work with. So easy, in fact, I really didn't need to flour the surface before cutting a loaf-size amount from the dough. I made a couple of boules, and while they had a nice crumb, the crust was spectacular! This dough is perfect to have on hand for any occasion. If, like me, you love a crisp, crunchy bread, this recipe is for you. If you leave the dough in the fridge for at least 48 hours, the crumb has many more holes. When you use it the next day, the crumb is much tighter. I prefer mine with holes to capture all of the goodies that I apply. Review: This has to be the easiest and fastest way to make bread dough. It's also now my favorite way to make bread dough - and a decent loaf or boule of bread with little effort. I made a free-form boule and a loaf in a traditional loaf pan. I found that after baking the loaves for 30 minutes, I had a tanned boule, much like a round sourdough loaf. I found this loaf had a moist and dense crumb and a crunchy crust. As for the loaf pan, I found that batch didn't rise as much, but this may be due to my handling of the dough. It was still delicious. This is certainly a way to wow on a weeknight, as the bread does its own thing while you prep dinner. A great method for making bread. I used a 10-quart storage container with a lid. While the dough was rising, I left 1 corner open, and then when I refrigerated it, I closed that corner. It really is a good idea to open it the first few days to allow the extra gases out. I find it's a good workout mixing the dough with a wooden spoon (about 6 or 7 minutes of mixing), but I've used a stand mixer in the past with other bread doughs for speed (about 3 or 4 minutes). Both work equally well. The resulting dough looks like wet pizza dough, sort of jelly- or pudding-like. When the work is done, all that remains is to use it within 14 days. I so far have not had this dough last a week. The only suggestion I would make is that you should check your yeast to make sure it's still viable before mixing your dough. I forgot to do that, and my first batch failed to rise. I replaced my yeast with fresh, and the second batch performed as it should. Review: This 5-minute artisan bread is absolutely delicious! I love the warm, earthy flavors, the spongy, chewy texture, and the crisp crust. Great recipe. I just used the last of the dough that was in the refrigerator. However, I don't have a pizza peel, so I used a small bread board with a handle. When I tried to put the dough on the baking stone as instructed, it fell and lost its shape, and I had to pick it up and re-shape it. I took the bread out of the oven when it was 210F, and the top was richly browned. It took only about 20 minutes to bake the bread. This recipe was well worth the time. Review: I'm going to start off by saying that this 5-minute artisan bread dough is gorgeous and comes together without a hitch. I followed the directions precisely and used exactly 6 cups flour. It's a lovely, sticky dough that's a bit difficult to work with unless you're used to working with loose doughs. After allowing the dough to rest in the fridge for 2 days, I embarked on making the boule. I followed the directions precisely, and even without a pizza peel, I was able to put the formed boule onto the preheated baking stone without changing the shape too much. Don't be scared to use a lot of flour to help you shape the dough - it won't get incorporated at all, and it looks rather gorgeous against the burnished crust. I baked the bread for exactly 30 minutes and then placed it on a rack to cool. The resulting boule was golden brown, with a lovely crust, fantastic chew, and wonderful flavor. S(Internet address): https://leitesculinaria.com/93789/recipes-5-minute-artisan-bread.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; trace Fat (2.6% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 237mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0819 --------------- MESSAGE bread-bakers.v119.n051.7 --------------- Date: Sat, 28 Dec 2019 23:03:52 -0800 From: Reggie Dwork Subject: Easy Egg Bread * Exported from MasterCook * Bread, Easy Egg Recipe By :Red Star Yeast Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups bread flour -- (to 4 1/2C) 4 teaspoons active dry yeast -- (1/4oz, 7g) 2 Tbsp sugar 2 tsp salt 1/2 cup water 1/2 cup milk 2 Tbsp shortening -- or butter 3 eggs -- slightly beaten 1 egg yolk -- and 1 tsp milk -- whisked together (egg wash) Pillow-y soft, enriched with both eggs and butter, slightly sweet. Great for breakfast with butter and jam or accompanying a comforting meal at dinner time. Yield: 1 large braided loaf In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat water, milk and shortening/butter until warm (120-130F), (shortening/butter does not need to melt). Add to flour mixture. Slowly add slightly beaten eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about an hour. Punch down dough. Divide into 3 parts. On lightly floured surface, roll each third to a 15" rope. On greased cookie sheet loosely braid from center to ends. Pinch ends and tuck under to seal. Cover; let rise in warm place until indentation remains after lightly touching, about 30 to 45 minutes. Brush with egg wash. Bake at 400F for 25 to 30 minutes until golden brown. Remove from cookie sheet; cool on wire rack. Question: I'd like to add some golden raisins. Is there any adjustments to the dough or the baking that would be required? I grew up eating Hoska & this is basically the same thing. Response: You should be able to add raisin with no adjustments to baking. Let us know how it turns out! Question: If I use the dough hook on my counter mixer, how long would you recommend the knead? Thank you. Response: Using a stand mixer, kneading would probably be around 5 to 6 minutes. The dough needs to be soft and elastic. Use the window pane test to help guide you. Review: I cant count the number of loaves of the easy egg braid I have made over the years,When my children were in school I made them as Christmas gifts for their teachers eight loaves one for each teacher Ive also given them to family and friends as gifts I became known around town as the lady who makes that good bread.Thanks for your great recipe it really is easy Question: Can I mix shredded cheese into the dough before baking it? I am looking for a way to make soft and fluffy pigs in a blanket wraps that have cheese in them. I also want the bread to be made with egg so this recipe looks like it could be good with the modification of adding cheese Response: You certainly can add shredded cheese to the dough. Sounds delicious! Review: I am so happy with this recipe. This is my first time making a homemade bread loaf and it came out perfect. I used the butter, not shortening. I kneaded it by hand for about 7 minutes. The elasticity was beautiful. I'm definitely going to experiment with adding some flavor to the recipe but man this first timer is impressed.I was so proud of the way it looked. The color, the plait, the texture.yay! Question: Can I substitute King Arthur All-Purpose Flour and are there any adjustments for the Easy Egg Bread? Response: Yes. King Arthur all-purpose flour has a higher protein content than most other all-purpose flours and should work fine in this recipe. Let us know if you make it! Review: A very nice recipe that doesn't get carried away by calling for six or more eggs. My Costa Rican housemates loved it! Question: If I use Red Star Platinum yeast, how much flour should I use? I've made this recipe ones before with active dry yeast and loved the result! Response: You can use the same amount of Red Star Platinum Yeast. Just keep an eye on your dough so it doesn't overproof - it may rise faster. Review: I made this recipe, though I substituted 2 cups of spelt flour for half of the flour. It is delicious and nutritious! Thank you. Question: Can I use whole wheat flour.As i want to eat healthy? Response: It would be fine to replace some of the bread flour with whole wheat flour in this recipe. You might want to start with 1/3 of the flour as whole wheat, and you could increase up to 50% from there. You may find that the dough will require some additional liquid because the whole wheat flour tends to absorb more liquid due to the higher fiber content. Review: I have made this recipe several times in the past week to give fresh loaves to new neighbors and old friends. It is so easy to make and the dough rises beautifully. I followed the recipe as written. I use my dough hooks on my hand mixer to knead the dough - works wonderfully. I have had fun shaping the dough different ways and even filling the dough with a tasty maple-nut mixture - when filling, I roll out a portion of the dough into a long rectangle, spread mixture in a thin layer, roll dough to enclose mixture, and finally form the "stuffed" dough strip into a spiral. I find the bake time only needs about 22 to 25 minutes at 375F. Wonderful bread recipe! Review: I have tried many bread recipes and this has got to be at the top. So soft inside. I had to put a foil tent over the bread I the last 10 mins and I baked at 385F for 25 mins. Very delighted flavors, a bit like challah without all the yolks! Question: Can i use all purpose flour? Response: Great question! We recommend using bread flour as opposed to all-purpose flour. Bread flour is a consistently stronger flour with superior dough forming and rising properties for yeast breads. However, if you don't have bread flour, you may use all-purpose flour. Your dough may be weaker; keep an eye on it so it doesn't rise too much and get too weak to hold its shape. S(Internet address): https://redstaryeast.com/recipes/easy-egg-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 4g Fat (20.1% calories from fat); 6g Protein; 27g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 285mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1219 --------------- MESSAGE bread-bakers.v119.n051.8 --------------- Date: Sat, 28 Dec 2019 23:07:28 -0800 From: Reggie Dwork Subject: Happy New Year! Jeff & I wanted to wish each of you, your family & friends a very happy & healthy New Year. We also hope you bake lots of wonderful breads & share the recipes here on BBD. We'd love to enjoy your breads also. Best wishes!! --------------- END bread-bakers.v119.n051 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved