Date: Sun, 03 May 2020 04:47:24 +0000 --------------- BEGIN bread-bakers.v120.n018 --------------- 01. Honey Bagels (Reggie Dwork) 02. Best Ever Breadsticks (Reggie Dwork) 03. Bialy (Reggie Dwork) 04. Old-Fashioned Brown Bread (Reggie Dwork) 05. Honey Cornbread (Reggie Dwork) 06. Wonderful English Muffins (Reggie Dwork) 07. Rosemary Flatbreads (Reggie Dwork) 08. Bread Machine Naan (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n018.1 --------------- Date: Mon, 27 Apr 2020 23:26:43 -0700 From: Reggie Dwork Subject: Honey Bagels * Exported from MasterCook * Bagels, Honey Recipe By :Taste of Home Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1 1/4 cups warm water -- (110 to 115F) 3 tablespoons canola oil 3 tablespoons sugar 3 tablespoons honey -- plus 1/4 cup honey 1 teaspoon brown sugar 1 1/2 teaspoons salt 1 large egg -- room temperature 4 cups bread flour -- (to 5C) 1 tablespoon dried minced onion 1 tablespoon sesame seeds 1 tablespoon poppy seeds Who has time to make from-scratch bagels? You do, with this easy recipe! The chewy golden bagels offer a hint of honey and will win over even the pickiest eaters. Prep: 1 hour + standing Bake: 20 min. In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 3 tablespoons honey, brown sugar, salt and egg; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until a smooth, firm dough forms, 8 to 10 minutes. Cover and let rest for 10 minutes. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1 1/2" hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. In a large saucepan or Dutch oven, bring 8 cups water and remaining honey to a boil. Drop bagels, 1 at a time, into boiling water. Cook bagels for 45 seconds; turn and cook 45 seconds longer. Remove bagels with a slotted spoon; drain and sprinkle with minced onion, sesame seeds and poppy seeds. Place bagels 2" apart on baking sheets lined with parchment. Bake at 425F for 12 minutes. Turn and bake until golden brown, about 5 minutes longer. Cal 265, Fat 5g, Carb 48g, Sod 303mg, Fiber 2g, Pro 7g Review: This is the best bagel recipe I have tried. They came out beautifully! The flavor and texture delightful. My husband, who doesn't care for bagels, even commented on how good they were. I topped them with sesame seeds but plan to try adding blueberries to the mix next time around. Review: Excellent recipe. Bagels were easy to make and came out with great flavor, a nice chewy crust, and a soft tender interior. Followed the recipe as written except that I did not use the topping, I made some plain and used Trader Joe's everything bagel seasoning on others. Thanks for sharing. Review: Followed recipe as stated except before baking, I brushed with egg wash and sprinkled with pre-soaked dried onions. It turned out just the way we liked. Soft, chewy and very tasty. Will make this again. Review: I made this using all purpose flour, rapid rise yeast and without poppy seeds because that is what was in my house. They turned out great - except for the fact that I didn't quite master the shaping of the bagels until the last two or three so they looked a bit odd. In the future I would reduce or even eliminate the onion flakes as they had a very strong flavour and tended to overcook in the oven. Review: I'm not sure where you see 1 1/2 hours of resting & rising because this recipe calls for 20 minutes total (2 ten minute segments) and way, I love this recipe and love even better that I KNOW what is going into the bagels and they do not have unidentifiable ingredients. Yes, you can use your bread machine to do the mixing & kneeding and 1st proof for you. Mine has an alarm that sounds after the 1st proof to let you know that it is time to remove your dough. Review: These are surprisingly easy to make, and my coworkers love them! S(Internet address): https://www.tasteofhome.com/recipes/honey-bagels/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 5g Fat (18.1% calories from fat); 7g Protein; 48g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 275mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0427 --------------- MESSAGE bread-bakers.v120.n018.2 --------------- Date: Tue, 28 Apr 2020 16:13:52 -0700 From: Reggie Dwork Subject: Best Ever Breadsticks * Exported from MasterCook * Breadsticks, Best Ever Recipe By :Carol Wolfer Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Hand Made Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (to 3 1/4C) 2 1/4 tsp instant yeast -- (1/4 oz) 1 tablespoon sugar 1 teaspoon salt 3/4 cup whole milk 1/4 cup water -- plus 1 tablespoon water -- divided 1 tablespoon butter 1 large egg white Coarse salt Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They're an attractive and edible addition to the table setting! Prep: 20 min. + rising Bake: 10 min. + cooling Combine 1 1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk, 1/4 cup water and butter to 120-130F. Add to dry ingredients; beat on medium speed just until moistened. Stir in enough remaining flour to form a stiff dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch down dough. Pinch off golf ball-sized pieces. On a lightly floured surface, shape each into a 6" rope. Place on greased baking sheets 1" apart. Cover and let rise for 15 minutes. Preheat oven to 400F. Beat egg white and remaining water; brush over breadsticks. Sprinkle with coarse salt. Bake until golden, about 10 minutes. Remove from pans to wire racks to cool. Cal 69, Fat 1g, Carb 13g, Sod 108mg, Fiber 1g, Pro 2g Review: These were very straightforward to make. The recipe was easy to follow and the breadsticks turned out delicious. Loved the non-uniformed look of them, too! Review: These were really good, but I did have to make a few changes. I was out of milk and so used heavy whipping cream diluted with water (half and half to make 3/4 c) and added garlic and increased the salt to 1 Tbsp. Out of butter, I subbed for an equal amount of olive oil ( like I would for pizza dough) . Also rather than using instant yeast, I used regular since I had a morning. Just before putting them in the oven for lunch, I brushed with the egg white and sprinkled with Italian herbs. They were very soft, fluffy and oh so good! We just ate them with a side of from-scratch marinara for dipping, made two days prior for mini pizzas. Perfect snack! I got 15 and they were done in 12 minutes at 400F. S(Internet address): https://www.tasteofhome.com/recipes/best-ever-breadsticks/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 1g Fat (11.8% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 100mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0428 --------------- MESSAGE bread-bakers.v120.n018.3 --------------- Date: Tue, 28 Apr 2020 16:51:18 -0700 From: Reggie Dwork Subject: Bialy * Exported from MasterCook * Bialy Recipe By :Lauren Habermehl Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Dough 6 1/2 C bread flour -- (800 g) 500 ml warm water -- (105-110F) 1 1/2 teaspoons active dry yeast -- (7 g) 2 teaspoons sugar -- (10 g) 3 teaspoons salt -- (15 g) Onion-Poppy Seed Filling 1 large onion -- finely chopped 2 tablespoons olive oil 3/4 teaspoon poppy seeds -- plus additional for sprinkling Coarse sea salt & ground black pepper -- to taste In a stand mixer, combine yeast, sugar and water. Proof the yeast mixture for 5 minutes, then add the flour and salt. Using the dough hook attachment, mix on your mixer's lowest setting until just combined; it should take 1 to 2 minutes. On your mixer's second speed, continue to knead the dough for 8 to 10 minutes. The dough will be smooth and elastic but also dense and firm to the touch. Transfer the dough to an oiled bowl and cover with plastic wrap. Let the dough rise overnight in the fridge. Proofing dough in a cool environment, like your refrigerator, slows down the fermentation process and really helps develop the flavor of the dough. The next day, remove the dough from the refrigerator and divide it into 12 equal pieces. For best results, use a food scale to weigh the dough. Each piece of dough should weigh close to 4 ozs. Shape each into a smooth ball. Once divided, transfer the balls to an oiled baking sheet. Dust the tops lightly with flour and then cover with plastic and let rise at room temperature (or in your oven if it has a proofing setting) for 1 to 1 1/2 hours. The dough is ready when it has doubled in size, is soft and puffy and keeps an impression when gently pressed in the center. While the dough rises, make your filling. In a small saute pan, warm the oil and then add the diced onions. Cook over medium heat, stirring occasionally for 15 to 20 minutes to caramelize the onions. You can cook them longer for a more intense flavor or less if you want a more mild onion flavor. Remove from heat, stir in the poppy seeds and season with salt and pepper to taste. To shape the dough, make a small depression in the center of each dough ball with your finger. Expand the well by gently stretching the dough, working from the center toward the edges. The depressions will puff back up slightly while they bake, so make the well a bit more pronounced than you want it to end up; about 2-3" in diameter. In terms of depth, the dough at the bottom of the depression should be relatively thin; about 1/4" thick. The bialy itself should be about 4-5" in diameter. Fill each formed bialy with about 1/2 tablespoon of the filling mixture and sprinkle lightly with additional poppy seeds. With a pizza stone: Place a pizza stone in your oven's center rack. Then, preheat oven to 475F. When preheated, carefully transfer the filled bialys to the pizza stone using a parchment-lined pizza peel or rimless cookie sheet. Bake for 8 to 12 minutes until the bialys are lightly brown. Remove and let cool on a wire rack. Under a 13x9 Pan: Preheat oven to 500F. Prior to baking, shift the filled bialys close to the center of the baking sheet. Then, place a 13x9" pan upside down over the bialys. Transfer to an oven with the rack in the center position, then place a brick or cast-iron pan on top of the sheet pan to weigh it down. Bake covered for 5 to 8 minutes, then uncover and return to the oven to bake for an additional 5 to 8 minutes. Editor's Tip: This baking method traps the steam from the dough inside the pan. It helps to develop an extra chewy crust on the bialys. This is the same science that gives Dutch oven bread its crusty, chewy exterior. Now that you have a dozen hot, fresh bialys at your disposal, you may be wondering how you're supposed to eat them. Traditionally, bialys are best served warm from the oven with just a bit of butter spread on top so it pools in the onion-filled hole. (Are you drooling yet?) Today, bialys are served up just like a bagel. Slice them and smear cream cheese or jam over their craggy surface or fill with your favorite lox, smoked fish or other vegetables. It is possible to make bialys in one day. We just like the flavor the slow fermentation gives the final product, so that's the process we recommend. If you're looking to speed things up, after mixing the dough, transfer it to an oiled bowl, cover and then let rise at room temperature for 2 hours or until doubled in size. Then proceed with the recipe above. On our quest for the best bialys, we saw a number of recipes using all-purpose flour floating around. In testing, we found that you get the best and truest bialy texture by using flour with higher protein content, like bread flour or flours labeled "high-protein" or "high-gluten." While caramelized onions with (or without) poppy seeds are classic, don't be afraid to get creative with your bialy fillings. Here is another great idea to get you started. Cinnamon-Apple Filling 1 small apple, peeled and finely diced 1 tablespoon butter 2 tablespoons brown sugar 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 tablespoon orange zest In a small saute pan, melt the butter and then add the diced apples. Cook over medium heat, stirring occasionally for 5 to 7 minutes until the apples soften. Add the brown sugar, orange zest and spices and cook for another 1 to 2 minutes until fragrant. Remove from heat. S(Internet address): https://www.tasteofhome.com/article/bialy-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 4g Fat (11.1% calories from fat); 9g Protein; 56g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0428 --------------- MESSAGE bread-bakers.v120.n018.4 --------------- Date: Tue, 28 Apr 2020 17:39:40 -0700 From: Reggie Dwork Subject: Old-Fashioned Brown Bread * Exported from MasterCook * Bread, Old-Fashioned Brown Recipe By :Patricia Donnelly Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups boiling water 1 cup old-fashioned rolled oats 1/2 cup butter -- cubed 1/3 cup molasses 5 1/2 cups all-purpose flour -- (to 6 1/2C) 5 teaspoons active dry yeast 2 teaspoons salt This chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. Prep: 20 min. + rising Bake: 35 min. + cooling In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120-130F, stirring occasionally. In another bowl, combine 3 1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. 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 dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5" loaf pans. Cover and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 375F. Bake 35 to 40 minutes or until golden brown. Remove from pans to wire racks to cool. Cal 124, Fat 3g, Carb 21g, Fiber 1g, Sodd 170mg, Pro 3g Review: One of my favorite breads. The molasses add just the right amount of sweetness plus a beautiful color. Review: This bread is incredibly moist with the perfect subtle sweetness. Love! Review: This bread was very good with a subtle sweetness. However, I feel like all the dough would have fit into a 2 quart round dish. And I could have baked it all together. Review: This bread was pretty good, but I would make a few changes in the recipe. I would only use 2 cups water. It required about 7 1/2 cups of flour and then it was still very sticky. I would increase the molasses to 1/2 cup. My bread wasn't nearly as dark as in the photo. I would decrease yeast to 4 tsp. mine raised in 40 mins it was ready to run over the top of the pan. I also made rolls instead of bread. They were extremely light and fluffy. They went over very well with my guests. Will definitely make again. Review: This bread turns out perfect every time I make it. It is amazing and I have made and recommended it several times to friends and family. i add a scant 1/2 c cracked wheat to the oatmeal and boiling water. It is so delicious! You cannot eat just one piece! Review: Wonderful loaves. Slightly sweet, soft, lasted a while.I had to add maybe another cup of flour for the kneading process during the first rise and the shaping.It smelled wonderful while baking, cooled well. I'm about to make it a second time, right now! Review: I made homemade bread for the first time a couple weeks ago, and this was the recipe I choose, it is wonderful, very easy to follow the recipe, and this past week I changed up the recipe and cut back on the amount of molasses, and used honey to make the 1/3 cup, and added 1 cup of raisins. It turned out so good. I am going to bake more this week, I just love this bread with Cheese Whiz on it. Review: A friend brought this to work and I loved it. It was Firm and chewy. I did do it in my Bread Machine and it worked out great. I made the mistake of using bread flour. It made it not as chewy but it was still great. I will make it with the right flour the next time. I started with 2 1/2 cups of flour and divided everything else in half. In with the flour I mixed 2 T. cracked wheat & sunflower seeds and 1 T. Sesame seeds. If you have a bread machine the you use you know what the dough should feel like to the touch after the first mix. So then add some flour or water depending on the day. I had to add a little more flour a few T. at a time. My son loved it and I will be making more. I think this will be I bread this winter with Lots of yummy soup. Review: This was my first attempt to make real homemade bread; what a wonderful experience. My children just loved it...it didn't last long. Super easy; I followed directions as written and was delightfully satisfied with the results. I plan to bake some again tomorrow. S(Internet address): https://www.tasteofhome.com/recipes/old-fashioned-brown-bread/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 3g Fat (23.8% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 165mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0428 --------------- MESSAGE bread-bakers.v120.n018.5 --------------- Date: Tue, 28 Apr 2020 17:54:11 -0700 From: Reggie Dwork Subject: Honey Cornbread * Exported from MasterCook * Cornbread, Honey Recipe By :Adeline Piscitelli Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Main Dish Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 2 large eggs -- room temperature 1 cup heavy whipping cream 1/4 cup canola oil 1/4 cup honey It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. Prep/Total: 30 min. In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9" square baking pan. Bake at 400F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Cal 318, Fat 17g, Carb 37g, Sod 290mg, Fiber 2g, Pro 5g Review: This will be my go-to cornbread recipe from now on. I cut the sugar to 1/8 cup but next time will leave it out and just use honey. I didn't have cream so I used whole milk. Review: Delicious! It didn't even need butter. I improvised a bit: I had no heavy cream so I added enough 2% milk to about 2/3C of leftover sour cream to make a cup. I also skimped on the honey, just adding what I had in the cupboard (2-3 T). Review: Really good - moist and tasty. I used half the sugar so it had a great honey taste. I also used safflower oil instead. Maybe that's what made it light. Thanks for sharing. Review: This cornbread has been our family favorite for years! So moist.... lightly sweet.... and rich in flavor. No other recipe I've tried can compare. It is not nearly as crumbly as most recipes too. Only thing I change is to use light olive oil instead of canola. Review: This is a nice alternative to traditional corn bread. The honey gives it a wonderful flavor. Would definitely make it again. S(Internet address): https://www.tasteofhome.com/recipes/honey-cornbread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 17g Fat (48.3% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0428 --------------- MESSAGE bread-bakers.v120.n018.6 --------------- Date: Tue, 28 Apr 2020 18:09:49 -0700 From: Reggie Dwork Subject: Wonderful English Muffins * Exported from MasterCook * English Muffins, Wonderful Recipe By :Linda Rasmussen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole milk 1/4 cup butter -- cubed 2 tablespoons sugar 1 teaspoon salt 4 1/2 tsp active dry yeast -- (1/4 oz each) 1 cup warm water -- (110 to 115F) 2 cups all-purpose flour 3 cups whole wheat flour -- (to 3 1/2C) 1 tablespoon sesame seeds 1 tablespoon poppy seeds Cornmeal When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. Prep: 30 min. + rising Cook: 25 min. Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Roll to 1/3" thickness on a cornmeal-covered surface. Cut into circles with a 3 1/2" or 4" cutter; cover with a towel and let rise until nearly doubled, about 30 minutes. Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12 to 14 minutes or until bottoms are browned. Turn and cook about 12 to 14 minutes or until browned. Cool on wire racks; split and toast to serve. Cal 240, Fat 6g, Carb 41g, Sod 248mg, Fiber 4g, Pro 7g Review: These turned out very nice. I rolled the dough to thin, but they still tasted great. You need an afternoon blocked off to make these as it does take time. Review: Very simple to make. I think I made them too thick and cooked them too hot, but we still gobbled them up. Review: These are WONDERFUL! I, too, thought it might be a challenge to make these, but they were easy! After looking on the Internet, I decided to cut them into squares. They cooked easily as directed in a greased skillet. When they were totally cool, I split them using a fork. Had all the nooks and crannies just like the store bought ones!!! This recipe is definitely a keeper. Review: I was surprised how much like store bought muffins these were. They were really easy and delicious. Review: These turned out great! I was a little unsure about making my own English muffins, but they turned out so well I may never buy them again. My toddler just loved them with peanut butter or jelly. S(Internet address): https://www.tasteofhome.com/recipes/wonderful-english-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 6g Fat (21.6% calories from fat); 8g Protein; 42g Carbohydrate; 5g Dietary Fiber; 13mg Cholesterol; 230mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0428 --------------- MESSAGE bread-bakers.v120.n018.7 --------------- Date: Tue, 28 Apr 2020 18:25:27 -0700 From: Reggie Dwork Subject: Rosemary Flatbreads * Exported from MasterCook * Flatbreads, Rosemary Recipe By :Sue Brown Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 1/4 cup warm water -- plus 1/3 cup warm water -- (110 to 115F) 1/2 teaspoon honey 2 cups all-purpose flour -- divided 1 tablespoon olive oil 1 teaspoon fresh rosemary -- minced 1/2 teaspoon kosher salt TOPPING: 1 tablespoon olive oil 1 teaspoon fresh rosemary -- minced 1/2 teaspoon kosher salt My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. Prep: 40 min. + rising Bake: 10 min. In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly. Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed. Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 425F. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5" circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8 to 12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10 to 15 seconds. Cal 197, Fat 5g, Carb 33g, Sod 322mg, Fiber 1g, Pro 5g S(Internet address): https://www.tasteofhome.com/recipes/rosemary-flatbreads/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 5g Fat (22.9% calories from fat); 5g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 316mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0428 --------------- MESSAGE bread-bakers.v120.n018.8 --------------- Date: Tue, 28 Apr 2020 20:33:15 -0700 From: Reggie Dwork Subject: Bread Machine Naan * Exported from MasterCook * Bread Machine Naan Recipe By :Shannon Ventresca Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup 2% milk -- warm, (70 to 80F) 3/4 cup plain yogurt 1 large egg -- room temperature, beaten 2 tablespoons canola oil 2 teaspoons sugar 1 teaspoon salt 1 teaspoon baking powder 4 cups bread flour 2 teaspoons active dry yeast Chewy yeast-raised flat bread is a snap to make in a bread machine. Serve naan with your favorite Indian dish to soak up the curry and sauces. Prep: 1:55 Cook: 5 min./batch In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Roll each ball into a 1/4" thick oval. Let rest for 5 minutes. Brush tops with water. In a greased large skillet, cover and cook dough, wet side down, over medium-high heat for 1 minute. Turn dough; cover and cook for 30 seconds longer or until golden brown. Repeat with remaining dough. Cal 363, Fat 7g, Carb 64g, Sod 302mg, Fiber 2g, Pro 14g Review: We really enjoyed this! Super easy too! I used white whole wheat flour, and it came out great! Roll out super thin to cook through. Review: excellent recipe. made heaps of naan breads. I used garlic salt instead of plain, 1 x 125 pot of yoghurt instead of the whole 3/4C and accidentally used the knead and rise setting, then rolled them out extra thin, cooked and sprinkled with more garlic salt and they made excellent salad wraps. I made another batch and rolled them out thicker and cooked to go with a butter chicken curry. plan to keep trying variations with herbs and spices to match various meals. they also keep well and refresh easy with a few seconds warming in a microwave. Review: I made this to go with a curry dish my family was having, and thought it was great. I used my mixer rather than bread machine, and used sour cream as I didn't have any yogurt. This is a fantastic recipe. It has that chewy texture that I haven't been able to get from other naan recipes. Brushing with garlic butter takes this over the top! Review: Very good. The recipe does not say what to grease the large skillet with though--vegetable oil, olive oil, butter? I used butter flavored olive oil and it came out very delicious. Review: Great recipe! I agree with the other review and will sprinkle kosher salt when they are done. Review: This recipe was actually fabulous! I did add 4 tablespoons to the machine after four minutes in the dough cycle. It turned out very attractive and delish. However, I will sprinkle lightly with Kosher salt after cooking next time. S(Internet address): https://www.tasteofhome.com/recipes/bread-machine-naan/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 426 Calories; 9g Fat (18.3% calories from fat); 15g Protein; 71g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 480mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0428 --------------- END bread-bakers.v120.n018 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved