Date: Mon, 06 Apr 2020 05:37:46 +0000 --------------- BEGIN bread-bakers.v120.n014 --------------- 01. So that's where all of the flour went (Sue) 02. Soft Pretzels #1 (Reggie Dwork) 03. Speedy Raspberry-Almond Scones (Reggie Dwork) 04. Simple Cheese Pogacsa (Reggie Dwork) 05. Rosemary and Olive Dinner Rolls (Reggie Dwork) 06. Ricotta Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n014.1 --------------- Date: Tue, 31 Mar 2020 09:25:56 -0400 (EDT) From: Sue Subject: So that's where all of the flour went I was surprised to see the shelves of my local store cleaned out of flour a week ago. My brother in another city had the same experience. Apparently along with toilet paper, flour is the other big thing. It seems more people are turning to baking (especially bread), for stress and actually bread (bread machines are sold out too, so much for stress baking). As for me, aside from my usual bread I'm trying not to bake because it's not good to be confined to home with delicious carbs! Stay safe everyone. https://www.nytimes.com/2020/03/30/style/bread-baking-coronavirus.html Sue --------------- MESSAGE bread-bakers.v120.n014.2 --------------- Date: Sun, 05 Apr 2020 22:01:04 -0700 From: Reggie Dwork Subject: Soft Pretzels #1 * Exported from MasterCook * Soft Pretzels #1 Recipe By : Serving Size : 12 Preparation Time :0:35 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk -- not fatfree 1/4 cup water 1 1/2 tablespoons sugar 2 1/4 teaspoons active dry yeast 2 1/4 cups all-purpose flour -- to 2 1/2C 2 tablespoons butter -- softened 1 1/4 teaspoons fine sea salt 3 cups hot water 1/2 cup baking soda 1 egg yolk -- lightly beaten 1 tablespoon water coarse salt -- optional 1. In a sm saucepan heat and stir milk, the 1/4C water and the sugazr over low heat until warm (110 - 115F). Pour into the lg bowl of a freestanding electric mixer. Sprinkle with yeast; let stand about 5 min or until foamy. Add 2 1/3C of the flour, the butter, and the 1 1/4t salt. Using the hook attachment, beat on low speed for 2 - 3 min or until combined, scraping sides of bowl occasionally. Beat on med-low speed for 8 - 10 min or until a soft dough forms. (The dough should pull away from sides of bowl but stil be slightly sticky. If it is too sticky beat in the additioal flour.) 2. Turn dough out onto a clean, dry work surface. Knead a few times, then shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until doubled in size (about 1 hr). 3. Preheat oven to 450F. Line a lg baking sheet with parchment paper; set aside. 4. Punch dough down. Turn out onto a clean, dry work surface. Divide dough into 8 portions. Roll and stretch each portion into a 30" rope. If the dough seems tight and does not want to stretch, cover and let rest about 10 min or until it relaxes. 5. To shape each pretel hol one end of a rope in each hand and form a U shape. Cross the ends over each other twice. Then lift the ends across to the bottom of the U shape; press to seal. 6. In a deep dish or pot slightly larger than each pretzel, stir together the 3C hot water and the baking soda. Using a slotted spoon, lower pretzels, one at a time, into baking soda mixture for 10 sec. Remove pretzels and place on paper towels to blot the bottoms dry. Arrange 2" apart on the prepared baking sheet. 7. In a sm bowl combine egg yolk and the 1T water. Brush pretzels with egg yolk mixture. If desired, sprinkle with coarse salt. Bake for 10 - 12 min or until deep golden brown. Cool slightly on a wire rack; serve warm. Make 8 pretzels Source: "Fall Baking, 2013" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 3g Fat (22.7% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 2743mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2013 - 0931 --------------- MESSAGE bread-bakers.v120.n014.3 --------------- Date: Sun, 05 Apr 2020 22:03:21 -0700 From: Reggie Dwork Subject: Speedy Raspberry-Almond Scones * Exported from MasterCook * Scones, Speedy Raspberry-Almond Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Desserts Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup self-rising flour 1 cup almond flour 4 tablespoons sugar 6 ounces fresh raspberries 1 1/3 cups heavy cream 2 teaspoons almond extract 3 tablespoons sliced almonds In large bowl, whisk flours and sugar. Add raspberries; toss to coat. In small bowl, mix cream and extract; stir into flour mixture. Spoon 8 equal mounds onto parchment-lined baking sheet. Top with almonds. Bake at 400F until golden, 25 minutes. Source: "rachaelraymag.com" S(Internet Address): http://www.rachaelraymag.com/recipe/speedy-raspberry-almond-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 305 Calories; 17g Fat (49.5% calories from fat); 5g Protein; 34g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 214mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0519 --------------- MESSAGE bread-bakers.v120.n014.4 --------------- Date: Sun, 05 Apr 2020 22:18:18 -0700 From: Reggie Dwork Subject: Simple Cheese Pogacsa This recipe was posted to bread-bakers in 2013 https://bread-bakers.com/msgs/v113n044/msg00001.html That post has errors and was also mangled. This one is correct. * Exported from MasterCook * Simple Cheese Pogacsa Recipe By :Greg Patent Serving Size : 60 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/2 cup whole milk -- heated to 110-115F 2 1/4 teaspoons active dry yeast -- 1 package 1/2 teaspoon sugar 4 cups all-purpose flour 5 ounces Gruyere cheese -- finely shredded 1 tablespoon salt 2 eggs 12 tablespoons unsalted butter -- softened, (1 3/4 sticks) 1/2 cup sour cream Topping: 1 egg yolk 2 ounces Gruyere cheese -- or Swiss cheese, finely grated Combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes. Combine flour, cheese, salt, eggs, butter, yeast mixture and sour cream in a large bowl. Mix on low speed until dough comes together. Beat on medium speed 1 to 2 minutes. The dough should be smooth and not sticky. Roll dough 1/2-inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Sprinkle cheese on top, and cut out rounds with a 1- to 1 1/2-inch cutter. Arrange circles in rows on a parchment-lined baking sheet, about 1/4-inch apart. Put pan in a cold oven and set temperature to 400F. Bake about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight. Pogácsa may also be frozen up to 1 month. Thaw and reheat at 225F for 20 minutes. Description: "These pogacsa, Hungarian for "biscuit" are perfect for parties." Source: "Relish.com" S(Internet address): https://relish.com/recipes/88255/simple-cheese-pogacsa - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 4g Fat (51.2% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v120.n014.5 --------------- Date: Sun, 05 Apr 2020 22:26:06 -0700 From: Reggie Dwork Subject: Rosemary and Olive Dinner Rolls * Exported from MasterCook * Rolls, Rosemary and Olive Dinner Recipe By :Becky Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- or (1/4 oz) 1/4 cup warm water -- (110-115F) 3 cups bread flour 2 tablespoons sugar 1 tablespoon fresh rosemary -- minced, divided 3/4 teaspoon salt 2/3 cup warm milk -- (110-115F) 1 egg 1/4 cup olive oil -- to 1/3C 1 egg yolk 2 tablespoons milk Note: you can substitute dried rosemary for fresh. Reduce total amount to 1 teaspoon, divided roughly 3/4 tsp and 1/4 tsp. In a small bowl, dissolve the yeast in the warm water. Place the flour, sugar, salt, and 2 tsps of the rosemary in your food processor. Pulse a few times to combine. Add the warm milk, the egg and the yeast mixture to the flour mixture. Pulse until almost all the way blended. Process continually while drizzling in the olive oil. Use just enough olive oil so that the mixture pulls away from the sides and starts to form into a ball. Process for two minutes to knead. Transfer the dough to a greased bowl and turn the dough in the bowl to grease the top. Cover with plastic wrap and let rise in a warm place until the dough has at least doubled in size. Punch down the dough. Turn out onto a lightly floured surface and cut into 12 pieces. Roll each piece into a 15" rope. Coil the dough around itself and tuck the end under. Pinch to seal. Place the rolls onto a parchment lined baking sheet. Cover and let rise for 30 minutes. They should double in size. In a small bowl, whisk together the egg yolk and milk. Brush the rolls with the egg wash and sprinkle with the remaining rosemary. Preheat oven to 350F. Bake at 350F for 18-22 minutes or until golden brown. Cool on wire racks and serve warm. Source: "Adapted from Grandma's Rosemary Dinner Rolls in Taste of Home Magazine." S(Internet address): https://www.thetwobiteclub.com/2013/09/rosemary-olive-oil-dinner-rolls.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 6g Fat (30.2% calories from fat); 6g Protein; 28g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 149mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0323 --------------- MESSAGE bread-bakers.v120.n014.6 --------------- Date: Sun, 05 Apr 2020 22:29:14 -0700 From: Reggie Dwork Subject: Ricotta Bread * Exported from MasterCook * Bread, Ricotta Recipe By : Serving Size : 20 Preparation Time :0:05 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Tablespoons half and half 15 ounces ricotta cheese -- 1 container 2 Tablespoons butter 1 whole egg -- beaten 1/4 cup sugar 1 teaspoon salt 3 cups bread flour 2 1/2 teaspoons yeast Place half-and-half, ricotta cheese, butter, egg, sugar, salt, and bread flour into the bread machine except the yeast. Pour the yeast into the yeast compartment (or follow the specific directions for your bread machine). Bake the bread on the basic, non-rapid setting for best results. This bread is best served fresh and warm. Leftover bread may be used for homemade croutons or French toast. Yield: 1 large loaf At Home in the Kitchen by Jorj Morgan (Cumberland House Pub)Reprinted with permission. Per Serving (excluding unknown items): 142 Calories; 5g Fat (32.1% calories from fat); 6g Protein; 18g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. S(Internet Address): http://homecooking.about.com/od/breadrecipes/r/blbread90.htm Copyright: "At Home in the Kitchen by Jorj Morgan (Cumberland House Pub)Reprinted with permission." Start to Finish Time: "0:50" T(Cook Time): "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 5g Fat (32.1% calories from fat); 6g Protein; 18g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0326 --------------- END bread-bakers.v120.n014 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved