Date: Sat, 18 Apr 2020 05:47:33 +0000 --------------- BEGIN bread-bakers.v120.n016 --------------- 01. Icebox Butterhorn question (CHERYL COX) 02. Easy Potato Rolls (Reggie Dwork) 03. Sally Lunn Batter Bread (Reggie Dwork) 04. Yeasted Pumpkin Bread (Reggie Dwork) 05. Sweet Potato Scones with Dried Apricots and Pecans (Reggie Dwork) 06. Best-Ever Focaccia (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n016.1 --------------- Date: Tue, 14 Apr 2020 07:58:46 -0500 From: CHERYL COX Subject: Icebox Butterhorn question Does anyone know if the dough in this recipe (which requires keeping in the fridge overnight) could be kept in the fridge for a couple of days? There are only two of us and it would be nice if I could keep the dough and make a few each night. Thanks! --------------- MESSAGE bread-bakers.v120.n016.2 --------------- Date: Mon, 13 Apr 2020 00:06:06 -0700 From: Reggie Dwork Subject: Easy Potato Rolls * Exported from MasterCook * Rolls, Easy Potato Recipe By :Jeanette McKinney Serving Size : 45 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- (1/4 oz each) 1 1/3 cups warm water -- divided, (110 to 115F) 1 cup warm mashed potatoes -- without added milk and butter 2/3 cup sugar 2/3 cup shortening 2 large eggs -- room temperature 2 1/2 teaspoons salt 6 cups all-purpose flour -- (to 6 1/2C) After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. Prep: 20 min. + rising Bake: 20 min. In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9" round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375F. Bake rolls until golden brown, 20 to 25 minutes. Remove from pans to wire racks. Serve warm. Cal 106, Fat 3g, Carb 17g, Sod 136mg, Fiber 1g, Pro 2g Review: I made these rolls for a ladies luncheon I was hosting and they were a smash hit! One lady, who often brings her homemade rolls, even asked for the recipe! My husband is not a big bread eater, but asked for a roll instead of toast for breakfast until they were gone. Review: I make bread all the time, and have taught myself shortcuts to make it less time consuming. The optimal way for yeast is to let it rise in warm water, but u can skip step and just add it to ur dry ingredients. It will rise, unlike what nemeneme said! It just takes alittle longer! But it will work. As far as the new baker that added that less of flour, u need to practice again and again. U didn't do the recipe correctly Baking is an art! Once u get the hang of it, it is easy to make! Review: These are delicious! The addition of mashed potatoes makes them outstanding in our house. These will make the regular bread rotation, for sure! Review: I've been making these rolls for years and they always turn out well. I even put in cold mashed potatoes and they turn out well. One of my grandsons will always be here if he knows I'm making these. They freeze well also - just wrap them in foil and warm in the oven. Review: Delicious rolls and so easy to make. For those of you who had trouble with yours not turning out right or had trouble following the directions. Go back and slowly read the directions again! She has them clearing written out. Dry yeast has to be dissolved in water so it can grow and do it's job before adding it to your other bread ingredients or it won't rise properly. She clearing states to dissolved it in 2/3 cup of warm (not hot) water and add it later to your warm (not cold or hot mashed potatoes), shortening, eggs and salt, then mix well before adding your flour. When making any kind of bread involving yeast its a very good idea to purchase a good quality baking thermometer because it's critical not to have your water to cool or to hot if you want your bread to turn out right. If your liquid is to cold your yeast won't grow and if it's to hot it will kill your yeast both of which will result in failure. Ideally your liquid should be no cooler then 90 degrees and no hotter then 120 degrees if you want a nice loaf of any kind of yeast bread. I usually make sure my liquid is somewhere between 110 to 120 degrees. You also want a nice warm place to let it rise with no cool drafts. I usually turn my oven on it's lowest setting while starting my bread and place a small bowl of water in the bottom of my oven so my crust doesn't dry out while rising. Once the oven reaches it's lowest temp I then turn my oven off and let it sit to cool a bit. My lowest oven setting is 150 degrees. Once I get my bread together and in a greased bowl my oven has cooled down to just the right temp for my bread to rise and I don't have to worry about any drafts while it rises. I do the same thing after I've shaped my loaves and after they have risen I carefully and gently take them out of the oven to heat it to it's baking temperature then return my loaves to bake. I also brush either butter or an egg wash on top of my loaves before they do their final rise. For those of you who are new to baking bread if you use an egg wash on your bread your crust will be chewy and if you use butter it will be soft. Some like it one way and some the other and a few of us like it both ways depending on what kind of bread your making. Hope this helps some of you new to baking bread. It takes more work to make fresh homemade bread but is so rewarding and you know exactly what your feeding your family without all those preservatives they add to store bought bread these days that every one knows are unhealthy and dangerous to be eating. One more thing, you can shape your remaining dough into balls, freeze them on a cookie sheet or jelly roll pan then put them in freezer Ziploc bags and take them out place them in a greased biscuit pan to thaw on your counter (fast), slightly warm oven (faster) or in your fridge (over night) and rise and bake as usual. They will taste just like you just made them fresh. Review: Made these over the weekend and I was impressed with how easy they were and how delicious. My family loved them and I will Make again this weekend. The best yeast bread I have ever made. Review: I saw this recipe yesterday and immediately printed it. I then made the rolls since I had some potatoes that needed to be used. They are some of the best rolls I've ever tasted! I made one third as dinner rolls and used the rest for cinnamon rolls. Delicious!!! S(Internet address): https://www.tasteofhome.com/collection/easy-yeast-bread-recipes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 3g Fat (29.3% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 123mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0412 --------------- MESSAGE bread-bakers.v120.n016.3 --------------- Date: Tue, 14 Apr 2020 17:22:43 -0700 From: Reggie Dwork Subject: Sally Lunn Batter Bread * Exported from MasterCook * Bread, Sally Lunn Batter Recipe By :Jeanne Voss Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 1/2 cup warm water -- (110 to 115F) 1 cup whole milk -- warm, (110 to 115F) 1/2 cup butter -- softened 1/4 cup sugar 2 teaspoon salt 3 large eggs 5 1/2 cups all-purpose flour -- (to 6C) HONEY BUTTER: 1/2 cup butter -- softened 1/2 cup honey The tantalizing aroma of this golden loaf baking always draws people into my mother's kitchen. With its circular shape, it's a pretty bread, too. I've never seen it last more than 2 hours once it's out of the oven! Prep: 15 min. + rising Bake: 25 min. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Stir the dough down. Spoon into a greased and floured 10" tube pan. Cover and let rise until doubled, about 1 hour. Bake at 400F for 25 to 30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the honey butter ingredients until smooth. Serve with bread. Cal 326, Fat 13g, Carb 46g, Sod 431mg, Fiber 1g, Pro 6g Review: I love that it's a no knead bread. It came together super fast, but I do think I went about 1/4c too much flour at the end. I still was happy with the texture inside and the crust. I did omit the honey butter that was listed with the original recipe. Leftovers were great as is, but also made amazing toast with a little homemade jam. It held well for several days wrapped tightly. Review: Havent made this bread for years. It's even better than I remembered. Toasted with marmalade is my favourite. Slice and put in freezer. Excellent! This recipe is superb!! You have to try it! Only thing I did different was adding a couple of tblspoons of my sourdough. I sometimes add lemon rind and juice of half a lemon. Review: Excellent bread, great with Pot Roast! Question: Can I substitute bread flour for all-purpose flour? Review: Definitely a make-again. So easy to make and delicious. Review: Very tasty! Mine started browning way too fast, so I just covered it with aluminum foil. Thanks for sharing!! Review: I have been making this family favorite for years. It is easy and delicious, makes fantastic toast. I prefer to bake it in two loaf pans so that it is easier to slice. Review: I was worried as my first rise wasn't very pronounced, but I went ahead with it and gave it additional time on the 2nd. It baked quickly and tastes great. flaky crusty. Great with regular butter. I'd definitely try again and use fresher yeast just in case that was my problem! Review: Pretty good bread. With it being a slightly sweet bread, we liked it better with regular butter more than the honey butter. Review: Love this bread! The directions were a little confusing, and for some reason the top of the bread got really brown but the middle didn't cook completely, but I think this was my own fault because I put it on a really high rack in the oven. But this bread is definitely now one of my absolute favorites! It's delicious! I didn't even make the honey butter, the bread tastes fantastic even without it! Definitely recommend this recipe! Review: Wonderful! Because there is only 2 of us, we couldn't finish it, but it made nice toast the next day (s) too. Review: Will be making this easy bread again and again. I served this with the honey butter and it was loved by all. My husband hosted poker the night I made this bread. When I went to get another piece it was gone! Big hit with the guys. I have this pictured on my page. YUM! Review: This bread is great; and so easy to make with no kneading. Tastes best fresh from the oven. Review: This is so good, can't stop eating it once it comes out of the oven. It's addicting. Review: My family loved it! It was gone before the main course was served. Review: i like this bread fairly well...i like it best fresh out of the oven with honey or just plain butter! Review: Very nice sweet bread. Great toasted! S(Internet address): https://www.tasteofhome.com/recipes/sally-lunn-batter-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 327 Calories; 13g Fat (36.6% calories from fat); 6g Protein; 46g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 406mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0414 --------------- MESSAGE bread-bakers.v120.n016.4 --------------- Date: Thu, 16 Apr 2020 23:57:33 -0700 From: Reggie Dwork Subject: Yeasted Pumpkin Bread * Exported from MasterCook * Bread, Yeasted Pumpkin Recipe By :Stella Parks Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Food Processor Hand Made Low Fat Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ozs bread flour -- (about 3 1/2C, spooned; 455g) 9 grams kosher or table salt (see note1) 1/4 oz instant yeast -- (see note2) 12 ozs pumpkin puree -- (about 1 1/2C; 340g) 2 ozs maple syrup -- (a shy 1/4C; 55g) 2 ozs unsalted butter -- melted (see note3) Note1: Use 2 1/4tsp Diamond Crystal kosher salt or 1 1/8tsp table salt Note2: Use 7g (about 2 tsp) instant yeast, not Rapid Rise yeast. The original recipe recommends against using active dry yeast, but some reviewers say active dry is ok. Note3: Use 2oz, about 4 Tbsps, 55g melted butter or 1 1/2 ozs (about 3 Tbsp, 42g) neutral oil or roasted pumpkin seed oil Enjoy a seasonal twist on traditional sandwich bread with this yeasted pumpkin loaf. Beneath its colorful facade, this soft and chewy bread is nothing more than a white sandwich loaf with pumpkin purée taking the place of water in the dough. The purée lends a subtle earthiness to the bread, one that's mellow enough to keep the overall profile classic and mild. It's a versatile loaf that will add seasonal flair to any meal, whether you toast it up in the mornings to serve with butter and jam, slice it thin for grilled cheese, turn thick slabs into French toast, cube it into bread pudding, or tear it up for your favorite holiday stuffing. Beneath its colorful facade, this soft and chewy bread is nothing more than a white sandwich loaf with pumpkin purée taking the place of water in the dough. The purée lends a subtle earthiness to the bread, one that's mellow enough to keep the overall profile classic and mild. It's a versatile loaf that will add seasonal flair to any meal, whether you toast it up in the mornings to serve with butter and jam, slice it thin for grilled cheese, turn thick slabs into French toast, cube it into bread pudding, or tear it up for your favorite holiday stuffing. ACTIVE: 20 minutes TOTAL: About 6 hours YIELD: One 8" loaf In the bowl of a food processor, pulse the bread flour, salt, and instant yeast together to combine. Add pumpkin purée, maple syrup, and melted butter (or oil), and process until the dough comes together in a smooth, pliable ball; the timing can vary depending on the size and power of a given food processor, but expect about 75 seconds from start to finish. To test the dough, tear off a small piece and stretch gently in all directions; when the dough is ready, it can be pulled into a thin, translucent sheet. Lightly grease a medium bowl, then add the dough. Cover and proof at room temperature until doubled in bulk. This will take about 2 hours at around 72F; the process will move faster at warmer temperatures, and slower when it is cool. To test the dough, poke it gently with a flour-dusted fingertip; when the dough is ready, it will retain a shallow impression that springs back after a few minutes. If the dough is firm and springs back right away, continue proofing until the dough retains a shallow impression. Turn the dough onto a work surface with just the barest sprinkling of flour, and knead for a few seconds to deflate; this creates a more uniform crumb in the loaf by eliminating large pockets of air. Pat the dough into a 7" square, and form into a tight log, sealing the dough together with your heel. Nestle into a lightly greased loaf pan, seam side down, then cover and proof as before (for dinner rolls, see note on shaping below). The dough will be ready when it's puffy and light, and risen about 2" above the rim of the pan. This will take about 2 hours at around 72F; the process will move faster at warmer temperatures, and slower when it is cool; the dough's readiness can be tested as before. Near the end of this period, adjust oven rack to lower middle position and preheat to 350F. When the dough is ready, uncover and bake until well-risen, golden brown, and hollow sounding when thumped; about 45 minutes, or to an internal temperature of approximately 205F. Immediately turn the loaf out onto a wire rack, and cool completely before slicing. The loaf will keep up to a week at room temperature in a bread box or paper bag. Notes: For dinner rolls, make and proof the dough as directed, then divide into approximately 12 even pieces (approximately 2 1/2 ozs or 70g each). Cup each portion of dough beneath your hand and an unfloured work surface, pinning it with your fingertips on one side and the heel of your palm on the other. Roll the dough around in quick, circular motions until the dough forms a ball, then continue until the dough is pulled smooth in a tight skin, with only a tiny seam along the bottom. If the seam is large or irregular, continue rounding until the bottom is nearly smooth. Arrange portions in a 10-inch cast iron skillet, then cover, proof, and bake as directed, reducing the amount of time to approximately 35 minutes. The loaf will keep up to a week at room temperature in a bread box or paper bag. Review: This is so clever and innovative. Could one, theoretically, replace the pumpkin puree with another fruit or vegetable puree of similar density? Specifically I'm thinking about banana puree. I've always been in love with the idea of a raised banana bread. Question: Can you provide an alternate procedure using a stand mixer? The only food processor I have is tiny! Can I just mix on medium speed until the dough passes the windowpane test? Response: Oh my! This would make an amazing Thanksgiving leftovers sandwich !!! Question: Hydration level is 70%. Would adding water or buttermilk to make it 80% like a bruschetta be too much? Question: Suggestions where to find Instant Dry Yeast? I can only locate Rapid Rise and Active even though I live in a town with 5 grocery chains. Is Fleischman's Bread Machine Yeast a possible choice? Response: I buy mine online, because I live in a small town and it's so much cheaper than retail, but Bread Machine yeast will work in a pinch with recipes that don't require a long, overnight rise. Question: This is the most satisfying load of bread I have ever made. Thank you! I am wondering if this concept could be adjusted to make pizza dough. Response: I haven't tried it as a pizza dough myself, but that sounds really fun! I'd make the dough as-is and then, once the gluten is properly developed, pulse in some additional water to adjust the hydration by eye toward pizza dough territory. Question: I have a big Kabocha squash I dont really know what to do with, think I could make puree out of that and use it here? Response: That should do just fine! I'd roast at 400F until tender, then cool, scoop, and puree. S(Internet address): https://www.seriouseats.com/recipes/2018/10/yeasted-pumpkin-bread.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 7g Fat (21.2% calories from fat); 8g Protein; 50g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 534mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0416 --------------- MESSAGE bread-bakers.v120.n016.5 --------------- Date: Fri, 17 Apr 2020 22:03:32 -0700 From: Reggie Dwork Subject: Sweet Potato Scones with Dried Apricots and Pecans * Exported from MasterCook * Scones, Sweet Potato Scones with Dried Apricots and Pecans Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Nuts Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sweet potatoes -- cooked and mashed 2 1/4 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 10 tablespoons cold butter 2 tablespoons whipping cream 1/2 cup chopped dried apricots 1/2 cup chopped pecans 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 1. Preheat oven to 350F. 2. In a large bowl combine flour, baking powder, baking soda, cinnamon and ground cloves. 3. Cut butter into small pieces and add to flour mixture. Break up with mixture until it resembles coarse crumbs. 4. Add whipping cream, apricots and pecans into the flour mixture just until moistened. Chill dough for 1 hour. 5. Turn dough out onto a floured surface. Pat into a round disk and cut into 8 wedges and place on a greased cookie sheet and brush lightly with whipping cream and sprinkle with sugar. 6. Bake for 45 minutes. Serves 8 Description: "Bring unique flavor to the breakfast table with moist and delicious scones. With a hint of sweetness and apricots and pecans for texture, these are sure to impress guests served with a cup of coffee." Source: "samsclub.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 459 Calories; 21g Fat (40.8% calories from fat); 5g Protein; 64g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 357mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates. Serving Ideas : Serve with honey maple butter. --------------- MESSAGE bread-bakers.v120.n016.6 --------------- Date: Fri, 17 Apr 2020 22:05:05 -0700 From: Reggie Dwork Subject: Best-Ever Focaccia * Exported from MasterCook * Focaccia, Best-Ever Recipe By :Rian Handler Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 c. water 1 tsp. granulated sugar 2 1/4 teaspoons active dry yeast -- (0.25-oz.) 3 1/4 all-purpose flour -- plus more as needed 2 tsp. kosher salt 1/2 c. extra-virgin olive oil 2 tbsp. fresh rosemary leaves Flaky sea salt Our version is totally classic, topped with fresh rosemary leaves and crunchy sea salt. It's perfectly crispy-toasty on the outside and super soft-fluffy inside. PREP: 5 MINS TOTAL: 1:40 To a small, microwave-safe bowl or glass measuring cup, add water. Microwave until lukewarm, about 40 seconds. Add sugar and stir to dissolve, then sprinkle over yeast and stir to combine. Let sit until frothy, about 15 minutes. Grease a large bowl with 2 tablespoons olive oil. In another large bowl, add flour, salt, and 2 more tablespoons olive oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined. Knead against the side of the bowl until dough comes together in a loose ball, then transfer to a lightly floured work surface and knead until elastic and smooth, about 5 minutes more. Transfer to greased bowl and toss to coat dough in oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour. Toward the end of the rise, preheat oven to 400F. Grease a 9"-x-13" baking sheet evenly with 2 more tablespoons olive oil. Lightly punch down dough to deflate slightly, then transfer to prepared baking sheet. Press with your fingers to stretch and guide dough to the edges of the sheet, making indentations all over as you go. Drizzle top with 2 more tablespoons olive oil and brush to coat, then sprinkle all over with rosemary and flaky salt. (For an even crunchier golden top, feel free to use more olive oil!) Bake until focaccia is puffy and golden, about 25 minutes. S(Internet address): https://www.delish.com/cooking/recipe-ideas/a25136571/focaccia-bread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 6g Fat (41.0% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 189mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0417 --------------- END bread-bakers.v120.n016 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved