Date: Mon, 02 Mar 2020 05:21:16 +0000 --------------- BEGIN bread-bakers.v120.n009 --------------- 01. Mik and Honey Bread (maybelle) 02. Grilled Paneer Flatbread (Reggie Dwork) 03. Cheddar and Dill Irish Soda Bread (Reggie Dwork) 04. Honey Wheat Bread 1 (Reggie Dwork) 05. 3-Ingredient Cottage Cheese Pancakes (Reggie Dwork) 06. No Knead Rosemary Parmesan Bread (Reggie Dwork) 07. Chai-Spiced Monkey Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n009.1 --------------- Date: Sat, 22 Feb 2020 10:56:35 -0800 From: maybelle Subject: Mik and Honey Bread * Exported from MasterCook * Milk and Honey Bread Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Yeast Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast 2 1/2 cups warm water -- 110 to 115 degrees F 1/2 cup melted butter 1/2 cup honey 2 eggs 1 tablespoon salt 8 cups flour -- up to 9 cups total In a mixing bowl, dissolve yeast in warm water. Add the water, melted butter, honey, eggs, salt and 4 cups flour. Beat with a mixer set at low speed for about 30 seconds. Beat on medium speed for 3 minutes. Stir in enough remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 8 minutes. Round-up dough and place in a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour. Punch dough down and divide dough into thirds. Place dough in greased 8-inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Makes 3 loaves. I think the recipe is from Taste of Home. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 3g Fat (19.6% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 209mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v120.n009.2 --------------- Date: Sun, 16 Feb 2020 20:13:00 -0800 From: Reggie Dwork Subject: Grilled Paneer Flatbread * Exported from MasterCook * Flatbread, Grilled Paneer Recipe By :Eitan Bernath Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Flatbread Dough: 1 1/2 cups water 2 tsp active dry yeast 1 tsp sugar -- or honey 2 tbsp olive oil 1 tsp salt 1 1/2 cups all-purpose flour For the Hearty Pesto: 1/2 cup olive oil 1 bunch sage -- thyme, basil, and oregano 1 clove garlic Salt and pepper -- to taste For Assembly: 1/2 red onion -- thinly sliced 1/2 cup fresh spinach 1/2 cup paneer cheese -- crumbled For the Flatbread Dough: In the bowl of a stand mixer, combine the water and sugar, until dissolved. Add in the yeast and allow to proof for 5 to 10 minutes, until bubbly. Add in the olive oil, salt, and flour. Knead together with the dough hook attachment until it comes together into a ball of dough. Remove from the bowl and knead on a lightly floured surface for 5 to 7 minutes until it becomes a smooth dough. Transfer the dough to a large greased bowl, cover with a linen, and set aside to rise for 1 hour or until doubled in size. For the Hearty Pesto:| In the bowl of a food processor, pulse the olive oil, herbs, garlic, salt, and pepper, until it comes together to a chunky paste. Preheat the oven on the broiler setting and place a rack on the top of the oven. Cut the ball of pizza dough into two even pieces and roll each of them into thin rectangles. Grill each flatbread on a preheated grill or grill pan, until charred on both sides. Transfer the flatbreads onto a baking sheet. Spread the pesto onto the tops of the flatbreads. Top with the spinach, red onion, and paneer cheese. Place in the oven to broil until the paneer is nice and browned on top. Remove from the oven and serve hot. S(Internet address): https://www.eitanbernath.com/2018/08/06/grilled-paneer-flatbread-ft-byron-talbott/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 490 Calories; 34g Fat (62.7% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 541mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 7 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0216 --------------- MESSAGE bread-bakers.v120.n009.3 --------------- Date: Sat, 22 Feb 2020 19:17:41 -0800 From: Reggie Dwork Subject: Cheddar and Dill Irish Soda Bread * Exported from MasterCook * Bread, Cheddar and Dill Irish Soda Recipe By :Anna Theoktisto Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 3 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking soda 1 teaspoon kosher salt 8 ounces sharp yellow Cheddar cheese -- shredded (about 2C) 2 tablespoons chopped fresh dill 1 1/4 cups buttermilk -- low-fat or whole 2 tablespoons unsalted butter -- melted 1 large egg Switch up your Irish soda bread offering this year with a cheesy, herb-packed soda bread reminiscent of Red Lobster cheddar biscuits (without the buttery top). This flavorful loaf has a golden, crunchy exterior and a soft, biscuit-like center that will have you wondering why you don't make Irish soda bread all year round. The cheese and herbs brighten the easy stir-together loaf, and though it's a savory bread, a pinch of sugar deepens the flavor for a rich result. Serve toasted with butter and topped with an over-easy egg for breakfast, or warm from the oven with applesauce on the side. Hands-On: 10 Mins Total: 1:05 Serving size: 2 slices Preheat oven to 425F. Coat a 10" cast-iron skillet with cooking spray. Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in cheese and dill. Stir together buttermilk, melted butter, and egg in a small bowl. Using a rubber spatula, stir wet ingredients into dry ingredients until a sticky dough comes together. Press dough into prepared skillet. Using a sharp knife, cut a 1" deep "X" across the top of dough. Bake until golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool 20 minutes before cutting into slices. S(Internet address): https://www.realsimple.com/food-recipes/browse-all-recipes/cheddar-dill-irish-soda-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 694 Calories; 27g Fat (35.8% calories from fat); 28g Protein; 82g Carbohydrate; 3g Dietary Fiber; 131mg Cholesterol; 1237mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0222 --------------- MESSAGE bread-bakers.v120.n009.4 --------------- Date: Sun, 23 Feb 2020 18:32:18 -0800 From: Reggie Dwork Subject: Honey Wheat Bread 1 * Exported from MasterCook * Bread, Honey Wheat 1 Recipe By :Lizzy T Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm milk -- (115-120F) 1/4 cup warm water -- (115-120F) 1/4 cup honey 4 1/2 tsp RED STAR Platinum Superior Baking Yeast -- Note 3 1/4 cups whole wheat flour 1 Tbsp salt 2 Tbsp melted butter 2 1/4 cups bread flour If you're looking for a simple homemade bread with wholesome ingredients, this is it. It uses a combination of whole wheat and white flour, and is sweetened with honey. Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. Prep: 1 hour Cook: 30 minutes Total: 1:30 Yield: 2 loaves Serving Size: 69g In the bowl of a stand mixer, combine the warm milk, warm water, and honey. (Note: milk and water should be very warm, but not too hot to touch.) Stir in the yeast and let it sit for 5 minutes until it gets foamy. Add the whole wheat flour and mix it into the liquids using the beater blade attachment, just until the flour is moistened. Let that mixture sit for 10 minutes. Next, add in the salt, melted butter, and the bread flour. Using the stand mixer with the dough hook attachment, beat the dough for 10 minutes. (If you don't have a stand mixer you can knead the dough by hand.) Grease a large bowl and place the dough in the bowl. Turn dough over to coat all sides. Cover with a cloth and place the bowl in a warm place for the dough to rise. Allow the dough to rise until it is double in size. Shape dough into two loaves and place them in greased 8x4" bread pans. Cover the dough and let them rise in a warm place for another 20 minutes or until they have a nice rise to them. Bake at 350F for 30 to 35 minutes. For the softest crust, brush the top of the loaves with butter while they are still warm. Allow the bread to cool and slice to serve. Store any extra bread in an airtight container. Cal 154, Fat 2g, Carb 28g, Sod 370mg, Fiber 2g, Pro 5g Review: Update: I made this bread this morning with my toddler. She loved scooping out the flour and watching it rise. I had to add an extra rise with all ingredients combined before placing it in the pans for the final rise, because I had to leave the house. The final product was soft and delicious. Thank you for a yummy recipe, ladies! Question: I made it and it was good. However, when making bread you usually let the dough rise after kneading until doubled, then shape and do final rising in the loaf pan. Is there a reason for only having one rise? Response: I'm not sure why this recipe was worded in that way. You could definitely let it rise again if you'd like! Thanks! Review: So I stumbled upon this recipe and my husband had been asking for homemade bread. I tried it and now its the only bread the family eats. I'm constantly having to make more because you'd be surprised with how much fresh bread a family of 5 would go through. Thank you for posting this recipe. I love it. Review: We have been trying to find a recipe that uses honey that actually tasted good! Thank you for sharing! We love this bread! Review: Amazing photos! We made this bread today but I used SAF Instant Yeast from KAF King Arthur Flour. This dough made two huge loafs that my husband couldn't believe it. I put my yeast into the fridge - love this yeast. Thank you for sharing. Review: This is the best wheat bread I have ever made. I make half the recipe using the dough cycle on my bread maker. Then I bake it in the oven. It turns our perfect every time! Thank you for sharing it!!! Review: I love it! Made several time already and my family can't get enough. Can I make hamburger buns out of this recipe? If so how long does it need to bake? Thanks. S(Internet address): https://www.tastesoflizzyt.com/honey-wheat-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 3g Fat (14.1% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 345mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0222 --------------- MESSAGE bread-bakers.v120.n009.5 --------------- Date: Mon, 24 Feb 2020 22:26:10 -0800 From: Reggie Dwork Subject: 3-Ingredient Cottage Cheese Pancakes * Exported from MasterCook * Pancakes, 3-Ingredient Cottage Cheese Recipe By :Kelli Foster Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup old-fashioned rolled oats 1/2 cup cottage cheese 2 large eggs 1/8 teaspoon kosher salt Maple syrup -- jam, or sliced berries, for serving If we're being honest, no one is more surprised than me at how legit these pancakes are. As someone who claimed for years not to like cottage cheese, these pancakes were the gateway that finally made me a believer. These are high-protein, low-fat pancakes with three simple ingredients that cook up fluffy and actually taste good. If it sounds too good to be true, I assure you it's not. The crisp edges, soft, tender center, and wholesome, subtly sweet flavor make them not just good, but go back for seconds and wake up 15 minutes early to make these on a weekday good. Enjoy them with a drizzle of maple syrup, switch it up with a dollop of jam, or go for another boost of protein with some Greek yogurt and fresh fruit. PREP: 3 minutes to 5 minutes COOKING: 10 minutes to 15 minutes MAKES: 8 (3" wide) pancakes Place the oats, cottage cheese, eggs, and salt in a blender and process on high speed until well-combined, about 30 seconds. Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won't bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate. Repeat cooking the remaining batter. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, or jam. Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Cal 201, Fat 8g, Carb 16g, Sod 294mg, Fiber 2g, Pro 15g Review: We loved this! i tweaked the recipe a bit to suit my kids' palates as follows: added 1/2 tsp vanilla, cinnamon, honey, 1/4 tsp baking powder after blending, i left the batter alone for 10 mins to allow to thicken up. this resulted in thicker pancakes too. i served with drizzle of maple syrup. yum! this will on rotation quite frequently! i'm so glad i found a protein-packed pancake!! Review: I made half the recipe, used ricotta and put a little lemon curd on top. Quite good Review: These are good and I love that I can have a healthy pancake! Mine are flat "as a pancake" though. I think I'll try adding a bit of baking powder to it. Will that work, scientifically speaking? Review: i have made these before actually, they're really good. Review: I made half the recipe, used ricotta and put a little lemon curd on top. Quite good. Review: I have been making a similar recipe for years. I use either cottage cheese or ricotta, depending on what's on hand. Not identical results, but both are delicious. S(Internet address): https://www.thekitchn.com/cottage-cheese-pancakes-263223 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 7g Fat (33.1% calories from fat); 17g Protein; 16g Carbohydrate; 2g Dietary Fiber; 217mg Cholesterol; 418mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Fat. NOTES : 2020 - 0224 --------------- MESSAGE bread-bakers.v120.n009.6 --------------- Date: Tue, 25 Feb 2020 21:48:07 -0800 From: Reggie Dwork Subject: No Knead Rosemary Parmesan Bread * Exported from MasterCook * Bread, No Knead Rosemary Parmesan Recipe By :Julie Clark Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour -- more if needed, (or up to 1/2C) 1 teaspoon salt 2 tablespoons chopped fresh rosemary -- (to 3 Tbsp) 1/2 tablespoon chopped thyme 1 teaspoon minced garlic 2 1/4 tsp Red Star Platinum Baking Yeast -- Note: 1/3 cup shredded parmesan cheese 1 1/3 cups water You'll love the flavor and simplicity of this No Knead Rosemary Parmesan Bread. Plan ahead it needs at least 6 hours to rise but is easier than ever! Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. Prep: 10 minutes Cook: 40 minutes Rise: 6 hours Mix together flour, parmesan, rosemary, thyme, salt, garlic, and yeast. Stir in water, mixing thoroughly until you have a smooth uniform dough. If the dough is too wet or runny, add up to 1/2 cup more flour so that it is more uniform and "dough" like. Cover tightly and let sit somewhere warm for at least 6 hours. Dough should be doubled in size before you use it. Generously butter an 8" or 10" cast iron skillet. Use a rubber spatula to scrape dough into the skillet. Bake at 450F for 40 minutes. Allow the bread to rest for at least 10 minutes. Cut and serve. To keep yeast breads with soft crusts fresh, store them in an airtight container, in a zippered plastic bag or wrap with plastic wrap to seal. Store the bread at room temperature. Cal 150, Fat 1g, Carb 29g, Sod 288mg, Fiber 1g, Pro 5g S(Internet address): https://www.tastesoflizzyt.com/no-knead-rosemary-parmesan-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 1g Fat (7.0% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 261mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. NOTES : 2020 - 0225 --------------- MESSAGE bread-bakers.v120.n009.7 --------------- Date: Sun, 01 Mar 2020 21:19:39 -0800 From: Reggie Dwork Subject: Chai-Spiced Monkey Bread * Exported from MasterCook * Bread, Chai-Spiced Monkey Recipe By :Katherine Sacks Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Food Processor Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons instant yeast 1 1/2 teaspoons fine sea salt 3 1/3 cups bread flour -- plus more for surface 1 1/2 cups sugar -- divided Nonstick vegetable cooking spray 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cardamom 1/2 teaspoon ground cloves 1/2 cup pecans 1/2 cup pumpkin seeds -- (pepitas) 1 cup caramel sauce -- prepared or homemade No butter? No problem! This ooey-gooey monkey bread, ribboned with layers of sweet, aromatic spiced pecans and pumpkin seeds and drizzled with caramel sauce, doesn't need it. Tip: Use a 12C Bundt pan ACTIVE: 1 hour TOTAL: 5 hours Pulse yeast, salt, 3 1/3 cups flour, and 1/2 cup sugar in a food processor until combined. With the motor running, add 1 1/4 cups 100F-110F water and process until a ball forms, about 30 seconds. Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Lightly coat a large bowl with nonstick spray. Form dough into a ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until doubled in volume, about 2 hours. Preheat oven to 350F. Coat Bundt pan with nonstick spray. Mix cinnamon, ginger, pepper, cardamom, cloves, and remaining 1 cup sugar in a large bowl. Toast pecans and pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden brown, 9 to 11 minutes. Punch down dough and transfer to a floured work surface. Roll into 1" balls (you should have about 25). Working in batches, toss in spiced-sugar mixture until coated. Arrange one-third of dough in pan. Top with one-third of pecan mixture, then sprinkle with 1 Tbsp. spiced sugar. Repeat with remaining dough, nuts, and spiced sugar; discard remaining spiced sugar. Pour caramel sauce over. Cover pan with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until almost doubled in volume, 40 to 45 minutes. Cover pan with foil and bake bread 40 minutes. Remove foil and continue to bake until top is glistening and well browned and bread is cooked through, about 20 minutes more. Invert immediately onto a platter. Let cool 10 minutes. Do Ahead: Monkey bread can be assembled 12 hours ahead. Cover with plastic wrap and chill. Let come to room temperature, about 2 hours, watching for second rise (rolls should almost double in volume), then bake. S(Internet address): https://www.epicurious.com/recipes/food/views/chai-spiced-monkey-bread Yield: "12 to 16" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 7g Fat (19.7% calories from fat); 6g Protein; 56g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 237mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 0301 --------------- END bread-bakers.v120.n009 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved