Date: Mon, 17 Feb 2020 04:05:41 +0000 --------------- BEGIN bread-bakers.v120.n007 --------------- 01. TNT Butter Crust Bread (maybelle) 02. Whole Grain Pancakes and Mix (Jeff Dwork) 03. Moscow Buns (Reggie Dwork) 04. Whole Wheat Irish Soda Bread (Reggie Dwork) 05. Honey Wheat Bagels (Reggie Dwork) 06. Lemon Blueberry Muffin Bread (Reggie Dwork) 07. Hurry-Up Biscuits (Reggie Dwork) 08. Bread Machine Soft Oatmeal Bread (Reggie Dwork) 09. Alpine Wheat Bread (Reggie Dwork) 10. Addictive Milk Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n007.1 --------------- Date: Wed, 12 Feb 2020 12:11:09 -0800 From: maybelle Subject: TNT Butter Crust Bread I've made this bread many times using my food processor. Butter Crust Bread 1 tablespoon yeast 1 tablespoon sugar 2 3/4 cups flour 3 tablespoons dried milk 2 tablespoons cold butter, cut into 2 pieces 1 teaspoon salt 1 cup warm water 2 tablespoons butter, melted and cooled Add the yeast, sugar, flour, dried milk, cold butter, and salt to a food processor bowl. Reserve the water and melted butter. Combine until well mixed. Add the water until a soft dough starts to form. Let rest a couple minutes. Process until a soft dough forms. Take dough out of food processor bowl and knead gently a few times in a large mixing bowl. Cover with plastic wrap and let rest 10 minutes. Remove and shape dough into a loaf. Place in a greased 8-inch loaf pan. Cut a 7-inch slash into top of dough. Pour the cooled melted butter into slash area. Let rise until double. Preheat oven to 375 degrees F. Bake 25 to 30 minutes or until golden. Makes 1 loaf. Source: King Arthur Flour --------------- MESSAGE bread-bakers.v120.n007.2 --------------- Date: Sun, 16 Feb 2020 19:48:28 -0800 From: Jeff Dwork Subject: Whole Grain Pancakes and Mix We used a very scant 1/4C of batter to make 3.5" pancakes to fit our griddle. Pancake mix recipe is below. * Exported from MasterCook * Pancakes, Whole Grain Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Pancake Mix, Whole Grain -- 120g 3/4 cup buttermilk -- or see directions 1 egg -- lightly beaten 1 1/2 teaspoons vanilla extract -- (original: 1tsp) 1 1/2 teaspoons lemon zest -- (original: 1/2tsp) Instead of 3/4C buttermilk, you can use 1/2C low-fat Greek yogurt plus 1/4C low-fat milk. Mix together 1 cup of the pancake mix with the buttermilk, egg, vanilla and lemon zest. Whisk until the batter is mostly smooth. Let the batter stand at least 15-20 minutes before using, to allow the whole grains to soak up the liquid. Heat a skillet over medium heat and grease lightly with butter. Ladle about 1/3 cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to flip and cook the other side until light golden and cooked through. Repeat with the remaining batter and serve warm. Source: "Adapted from "King Arthur Flour Whole Grain Baking"" S(Internet address): http://everydayannie.com/2013/06/10/baking-with-whole-grains-whole-grain-pancake-mix/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 322 Calories; 12g Fat (34.1% calories from fat); 13g Protein; 41g Carbohydrate; 5g Dietary Fiber; 109mg Cholesterol; 861mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0214 * Exported from MasterCook * Pancake Mix, Whole Grain Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/4 ounces old-fashioned rolled oats -- 3 1/2C, 340g 1 pound whole wheat flour -- 4C, 480g or white whole wheat 4 1/4 ounces unbleached flour -- 1C, 120g 3 tablespoons sugar 3 tablespoons baking powder 1 tablespoon salt 1 tablespoon baking soda 5 1/4 ounces canola oil -- 3/4C Add the oats to the bowl of a food processor and process until finely ground (but not a powder). Transfer the ground oats to the bowl of an electric mixer and add in the flours, sugar, baking powder, salt, and baking soda. Mix on low speed to combine. Drizzle the vegetable oil into the bowl slowly while the mixer is running and continue to mix until evenly combined and the mixture clumps slightly when squeezed together. (This can also be done in a regular mixing bowl by hand. Just be sure to mix the ingredients very thoroughly.) Transfer the pancake mix to an airtight container. This can be stored up to 1 week at room temperature or indefinitely in the freezer. Yield is 1200g. Source: "Adapted from "King Arthur Flour Whole Grain Baking"" S(Internet address): http://everydayannie.com/2013/06/10/baking-with-whole-grains-whole-grain-pancake-mix/ Yield: "10 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 9g Fat (32.8% calories from fat); 6g Protein; 35g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 730mg Sodium. Exchanges: 2 Grain(Starch); 2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0214 --------------- MESSAGE bread-bakers.v120.n007.3 --------------- Date: Tue, 11 Feb 2020 19:00:40 -0800 From: Reggie Dwork Subject: Moscow Buns * Exported from MasterCook * Buns, Moscow Recipe By :Natalya Drozhzhin Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cup All-purpose Flour 1 tbsp Dry Yeast 1 cup Water 1/2 cup Sugar 30 g Butter FILLING 50 g Butter TOPPING 1 Egg 1/2 cup Sugar Prep: 55 mins Cook: 40 mins Total: 6:40 For the first set of dough, combine 2 cups of flour with yeast, add 3/4 cup of water. Mix well with the spoon and let dough sit in warm place for 2 hours, covered with a plastic wrap or towel. You should see the bubbly texture on the dough. Add 1 3/4 cup of flour to the existing dough and 1/4 cup of warm water. Knead the dough with electric mixer or by hands until you get an elastic texture. Let dough sit in a warm place for an hour. Cover bowl with plastic wrap or towel. Combine sugar and salt with butter. Add butter mixture to the dough and knead again until dough stops sticking to your hands. Let dough rise for about 1.5 hours or until it's doubled in volume. Melt butter in a separate dish. Fold dough from the sides of the bowl. Split it into two pieces. Roll out one piece of dough at the time into long rectangular pieces. With a pastry brush, lavishly spread butter all over the dough, this will keep dough from sticking together. Roll each piece of dough into long rolls. Slice each roll into 5" pieces. Fold each piece by connecting the opposite cut edges. Using a buttered knife, cut each piece in the center. Pulling the sides apart, it will shape a heart. Place all buns on a lined baking sheet, let them rise for about an hour in a warm palace, keeping them covered. Spread whisked egg over each bun. Sprinkle with lots of sugar. Bake them at 350F for 25 minutes or until golden brown. S(Internet address): https://momsdish.com/recipe/193/moscow-buns - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 7g Fat (21.3% calories from fat); 6g Protein; 56g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 76mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 0211 --------------- MESSAGE bread-bakers.v120.n007.4 --------------- Date: Tue, 11 Feb 2020 19:02:59 -0800 From: Reggie Dwork Subject: Whole Wheat Irish Soda Bread * Exported from MasterCook * Bread, Whole Wheat Irish Soda Recipe By :Barry C. Parsons Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups soft whole wheat flour 1 cup soft white flour -- cake flour works well 1 1/2 tsp baking soda 1 3/4 cups buttermilk Whole Wheat Irish Soda Bread - a more wholesome version of classic Irish Soda Bread. Prep 10 mins Cook: 30 mins Total: 40 mins Preheat oven to 425F. Sift together the 2 flours, and baking soda. Form a well in the middle of the dry ingredients and pour in the buttermilk. Mix together with a wooden spoon only until a soft dough forms and the flour is fully incorporated. Turn the dough out onto a floured surface and form into a 10" round. Place on a parchment lined baking sheet. Using a sharp knife cut an x into the surface of the dough about a half inch deep and reaching to about an inch from the edge of the dough. Bake for 30 to 35 minutes until golden brown and crusty and sounds hollow when tapped. Recipe Notes: For plain Irish Soda Bread simply replace the whole wheat flour with the same amount of all-purpose white flour. As a substitute for the buttermilk, add a 2 tablespoons of lemon juice or plain vinegar to plain whole milk. Stir and let stand a minute to curdle. The acidity in buttermilk or soured milk is meant to boost the rising action of the baking soda. S(Internet address): https://www.rockrecipes.com/whole-wheat-irish-soda-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 1g Fat (5.5% calories from fat); 10g Protein; 47g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 295mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 0 Fat. NOTES : 2019 - 0315 --------------- MESSAGE bread-bakers.v120.n007.5 --------------- Date: Tue, 11 Feb 2020 19:12:45 -0800 From: Reggie Dwork Subject: Honey Wheat Bagels * Exported from MasterCook * Bagels, Honey Wheat Recipe By :Jennifer Schall Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bread flour 1 teaspoon Kosher salt 2 1/4 teaspoons Red Star PLATINUM Yeast -- (1 packet) Note 1 1/4 cups warm water 2 tablespoons honey 1 1/2 cups white whole wheat flour -- (to 2 C) Water -- for boiling 1 teaspoons additional honey -- optional, (to 2 tsp) While I originally attempted the recipe with all whole wheat flour, I've found that adding some traditional bread flour back in helped the bagels to have that nice chewy bagel texture that we all love. I also chose to use white whole wheat flour because it has a more delicate flavor that I think pairs beautifully with honey. I not only made them plain, but I've added chocolate chip and made a cinnamon raisin version. Each variety turned out well, and they were all gobbled up quickly. Note - Red Star Dry Active Yeast will work, too. It will just rise a bit more slowly. In the bowl of your stand mixer, whisk together the bread flour, salt, and yeast. In a liquid measuring cup, stir together the warm water (approximately 110F) and 2 tablespoons of honey. Add the liquid to the mixing bowl. Fit the mixer with the beater attachment, and beat for 2 - 3 minutes on medium-low, until the mixture is smooth. Switch to the dough hook, and gradually add the white whole wheat flour. Add about 1 1/2 cups and let the dough knead on the slowest setting for a minute or two. If the dough still seems very sticky (this will depend on the weather and other factors), add an additional 1/2 cup of white whole wheat flour. Continue to knead the dough until it forms a smooth ball, an additional minute or two. Transfer the dough to a lightly greased bowl and cover with a damp towel. Let the dough rise in a warm place until it has doubled in volume and the imprint of two fingers remains when pressed lightly into the dough. Once the dough has risen, punch it down and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces. Cover again with the damp towel and let the dough rest for 10 - 15 minutes. While the dough rests, prepare a baking sheet with a piece of parchment paper or a silicone liner and set aside. Preheat the oven to 425F. After allowing the dough to rest, shape each piece into a smooth ball and then press your thumb down into the center of the ball to shape the dough into a bagel shape. Transfer the bagels to the prepared baking sheet, and cover the bagels again to let them rest for an additional 10 minutes. Meanwhile, bring a large pot of water to a boil, and add a teaspoon or two of honey to the water (optional). Gently place the bagels into the boiling water, a few at a time. Let the bagels boil for 90 seconds before flipping them over to boil on the other side for an additional 90 seconds. Transfer the bagels back to the prepared baking sheet. Bake the bagels for 20 minutes. Let the bagels cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Want to add some mix-ins to your bagels? It's simple! Before dividing the dough into 8 pieces, simply flatten the dough into a rectangle roughly 10" by 16". Sprinkle your mix-ins (cinnamon, raisins, dried blueberries, chocolate chips, etc.) on the dough and then roll it up into a long roll. Then, cut the dough into 8 even portions and let it rise before shaping the bagels. Source: "Inspired by The Sophisticated Gourmet" S(Internet address): http://www.mykitchenaddiction.com/2014/02/honey-wheat-bagels/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 1g Fat (4.1% calories from fat); 7g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1115 --------------- MESSAGE bread-bakers.v120.n007.6 --------------- Date: Tue, 11 Feb 2020 19:21:45 -0800 From: Reggie Dwork Subject: Lemon Blueberry Muffin Bread * Exported from MasterCook * Bread, Lemon Blueberry Muffin Recipe By :Liz Berg Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 cups blueberries 2 teaspoons lemon zest 1 stick butter -- at room temperature (1/2C) 1 cup sugar 2 eggs 1/2 cup plain yogurt -- (I used full fat) This dense, berry packed Lemon Blueberry Muffin Bread was a major hit with all my friends. PREP: 15 minutes COOK: 1:10 TOTAL: 1:25 Preheat oven to 350F. Line the bottom of a loaf pan with a rectangle of parchment paper, then spray the pan with nonstick cooking spray. Set aside. In a medium sized bowl, whisk together flour, baking powder, and salt. Add the blueberries and lemon zest and toss to combine. Mix the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing gently until incorporated. Scrape the thick batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown or until a toothpick inserted into the middle comes out clean. Let cool in the pan for 10 minutes before carefully removing loaf to cooling rack. Cal 2870, Fat 108g, Carb 442g, Sod 1909mg, Fiber 14g, Pro 44g Review: Blueberry season here in TX will be making two loaves for the third time that's how popular this bread is thanks for an excellent recipe! S(Internet address): https://www.thatskinnychickcanbake.com/lemon-blueberry-muffin-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 6g Fat (33.6% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0422 --------------- MESSAGE bread-bakers.v120.n007.7 --------------- Date: Sun, 16 Feb 2020 18:52:16 -0800 From: Reggie Dwork Subject: Hurry-Up Biscuits * Exported from MasterCook * Biscuits, Hurry-Up Recipe By :Beverly Sprague Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 4 teaspoons baking powder 4 teaspoons sugar 1 teaspoon salt 2 cups heavy whipping cream When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. Preheat oven to 375F. In a large bowl, whisk flour, baking powder, sugar and salt. Add cream; stir just until moistened. Drop by 1/4 cupfuls 1" apart onto greased baking sheets. Bake until bottoms are golden brown, 17 to 20 minutes. Serve warm. Cal 256, Fat 15g, Carb 26g, Sod 346mg, Fiber 1g, Pro 4g Review: You can make these even more quickly by using self-rising flour in place of the flour, salt and baking powder. Add sugar if you must, although I don't usually use it. To make them lower in fat and calories substitute half and half for the whole cream. I actually prefer them this way. The whole cream seems too rich for me, especially as I'm going to butter them anyway. Review: I found that if a older recipe calls for "Butter" that is what you should use. I have tried to tweak a few recipes by using margarine or (what I would call fake "healthy version" of butter. I have thrown out slots of baked goods because the recipe DID NOT turnout right. If a recipe calls for Butter, then use Butter. I always use regular Butter; but a person can use unsalted if they want. Every time I used it the taste wasn't there. Review: All you need to say is heavy cream and I'm there. My grandmother made these, so did my mom and I do also. The only difference is my recipe calls for 2 Tb melted butter. I noticed one reviewer mentioning they were bitter, I have no idea why that would be. Review: I've made this numerous times! It's my go-to recipe. Thank you so much, I absolutely love it. Review: I use self-rising flour in my cream biscuits all the time and I use self-rising flour all the time to knead them and my biscuits are never bitter. They are delicious. Review: I learned how to make these biscuits years ago. I like to knead mine for 30 seconds or so, pat the dough into a circle and cut. To make them even quicker, use an equivalent amount of self-rising flour instead of regular flour and omit the remaining dry ingredients, except the sugar. If you're going to use self-rising flour and decide to knead the dough, use regular flour to knead, otherwise the biscuits will taste bitter. Review: I made these but I tweaked them just a smidge. I added some honey to the heavy cream and mixed it all together and after I dropped them on the pan i brushed them with melted butter. And i also brushed them with a little melted butter as soon as they came out of the oven. They were divine!!!! And seriously only took 5 minutes to throw together!!! I will definitely make these again! Review: I followed the recipe as written and they were delicious; light and fluffy! Easy to make. Review: S(Internet address): https://www.tasteofhome.com/recipes/hurry-up-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 15g Fat (52.3% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 356mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0216 --------------- MESSAGE bread-bakers.v120.n007.8 --------------- Date: Sun, 16 Feb 2020 19:01:59 -0800 From: Reggie Dwork Subject: Bread Machine Soft Oatmeal Bread * Exported from MasterCook * Bread Machine Soft Oatmeal Bread Recipe By :Nancy Montgomery Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water -- (70 to 80F) 1/4 cup canola oil 1 teaspoon lemon juice 1/4 cup sugar 2 teaspoons salt 3 cups all-purpose flour 1 1/2 cups quick-cooking oats 2 1/2 teaspoons active dry yeast My husband loves to make this bread. With its mild oat taste and soft texture, it's sure to be a hit with the whole family. Slices also are delicious toasted up for breakfast. Prep: 10 min. Bake: 3 hours Makes: 1 loaf (2 pounds, 20 slices) In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature. Cal 127, Fat 3g, Carb 21g, Sod 237mg, Fiber 1g, Pro 3g Review: I followed he recipe exactly. The only problem I had, was as soon as the bread machine started to bake, the bread completely sunk in the middle. It had risen beautifully and just sunk. I looked up reasons this might happen and found it could be too much liquid in the recipe? Anyone else have this experience? Next time I will bake it in the oven. The bottom half did come out nicely with a good cust and tastes really good. Will try just the dough cycle next time and bake in the oven. Review: This bread is so soft and delicious. As the dough was mixing, it looked a lot moister than my normal bread machine recipes. I think the oatmeal soaks up some of the moisture, so I didn't add a lot of extra flour while mixing. Review: This bread is amazing! It's light and tasty, will definitely make again as it was enjoyed by all! Review: This was the most moist bread I've ever made in a bread machine. I did not have white sugar so substituted brown sugar and it still came out well. Review: This is by far one of the very most delicious breads I have made with my bread machine. Perfect! This one is a keeper and I will be making this often! The whole family loved it. The only problem was it was gone in no time! S(Internet address): https://www.tasteofhome.com/recipes/soft-oatmeal-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 3g Fat (23.6% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0120 --------------- MESSAGE bread-bakers.v120.n007.9 --------------- Date: Sun, 16 Feb 2020 19:17:53 -0800 From: Reggie Dwork Subject: Alpine Wheat Bread * Exported from MasterCook * Bread, Alpine Wheat Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium Loaf 1 1/2 lb. bread machine -- (Large Loaf 2 lb. bread machine) 3/4 cup water -- plus (1C) 3 Tablespoons water 3 Tablespoons vegetable oil -- (1/4C) 3 Tablespoons molasses -- (1/4C) 1 1/2 tsp lemon juice -- (2 tsp) 1 egg white -- (2) 3 cup whole wheat flour -- (4C) 1 1/2 tsp salt -- (2 tsp) 1 1/2 tsp ground cinnamon -- (2 tsp) 3 1/2 tsp active dry yeast -- (1 1/2 Tbsp) 1/2 cup walnuts -- (2/3C) 1/2 cup raisins -- (2/3C) This 100% whole wheat loaf is inspired by the Swiss cereal, Müesli, and is full of cinnamon flavor and studded with raisins and walnuts! Bread Machine: Have liquid ingredients at 80F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/ normal crust. Walnuts and raisins can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more information. Mixer: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup whole wheat flour, and other dry ingredients, except walnuts and raisins. Combine liquids, except egg white(s), and heat to 120F to 130F. Hand-Held Mixer: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg white(s); beat 1 minute. By hand, stir in walnuts, raisins and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Continue with Rising, Shaping and Baking instructions below. Stand Mixer: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg white(s); beat 1 minute. Gradually add walnuts, raisins and remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Continue with Rising, Shaping and Baking instructions below. Food Processor: Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, including egg white. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add walnuts and raisins; pulse just until mixed. Continue with Rising, Shaping and Baking instructions below. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7" rectangle. Starting with shorter side, roll up tightly. Pinch edges and ends to seal. Place in greased 9 x 5" loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool. *You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Cal 200, Fat 7g, Carb 32g, Sod 300mg, Fiber 5g, Pro 6g Review: This seriously sounds so delicious! I think I'll try the food processor method, because it sounds like the simplest one. S(Internet address): https://redstaryeast.com/recipes/alpine-wheat-bread/ Yield: "16 to 24" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 5g Fat (29.4% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 207mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0909 --------------- MESSAGE bread-bakers.v120.n007.10 --------------- Date: Sun, 16 Feb 2020 19:23:36 -0800 From: Reggie Dwork Subject: Addictive Milk Bread * Exported from MasterCook * Bread, Addictive Milk Recipe By :Eitan Bernath Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups all-purpose flour -- divided 1 cup water 1 cup heavy cream 1/2 cup honey 2 tablespoons instant yeast -- (from 3 envelopes) 1 tablespoon kosher salt 3 large eggs -- divided 4 tablespoons unsalted butter -- cut into pieces, at room temp, (1/2 stick) Non-Stick Oil Spray Flaky sea salt It is the perfect loaf of bread that is fluffy on the inside, crunchy on the outside, and buttery throughout. Cook 1/2 cup flour and 1 cup water in a small saucepan over a medium heat, whisking constantly, until a thick paste forms, about 5 minutes. Next, add in the cream and honey, then continue mixing until fully combined. Transfer the mixture to the bowl of a stand mixer fitted with a dough hook and add in the salt, 2 eggs, and 5 remaining cups of flour, and yeast. Knead on medium speed until dough comes together into a ball. Remove from the bowl and knead until smooth, about 5 minutes. Add in the butter, one piece at a time, until it is all fully incorporated into the dough. Coat a large bowl with nonstick spray and transfer the dough into the bowl. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 1 hour. Turn out dough onto a floured surface and divide into 12 even balls. (First in half, then in thirds, then in half again.) Place the pieces of dough side-by-side into two loaf pans, six in each. Cover and place in a warm place to rise for one hour. Preheat oven to 375F. Beat remaining egg in a small bowl. Brush top of dough with egg wash and sprinkle with sea salt, if desired. Bake for 40 minutes, rotating the pan halfway through until bread is deep golden brown. Immediately remove the bread from the pans and allow to cool slightly on a wire rack before eating. S(Internet address): https://www.eitanbernath.com/2018/07/30/addictive-milk-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 378 Calories; 13g Fat (31.0% calories from fat); 9g Protein; 57g Carbohydrate; 2g Dietary Fiber; 91mg Cholesterol; 499mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0521 --------------- END bread-bakers.v120.n007 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved