Date: Mon, 20 Jul 2020 06:53:11 +0000 --------------- BEGIN bread-bakers.v120.n028 --------------- 01. Buttery Pull-Apart Dinner Rolls (Reggie Dwork) 02. Whole Wheat Chapatis (Reggie Dwork) 03. Challah Bread (Reggie Dwork) 04. Easy Crepes (Reggie Dwork) 05. Cinnamon Rolls (Reggie Dwork) 06. Fluffy Buttermilk Drop Biscuits (corrected) (Jeff Dwork) --------------- MESSAGE bread-bakers.v120.n028.1 --------------- Date: Sun, 12 Jul 2020 16:36:45 -0700 From: Reggie Dwork Subject: Buttery Pull-Apart Dinner Rolls * Exported from MasterCook * Rolls, Buttery Pull-Apart Dinner Recipe By :Claire Saffitz Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 tablespoons unsalted butter -- cut into pieces, divided 1 large garlic clove -- finely grated (or 2 small) 3/4 cup whole milk -- divided 3 tablespoons bread flour -- plus 2 1/4 cups bread flour 2 1/4 tsp active dry yeast -- (1 1/4-oz envelope) 2 tablespoons sugar 2 large eggs 2 teaspoons kosher salt Vegetable oil -- (for bowl) Flaky sea salt With any luck, these will be the softest rolls you ever make. Place 5 Tbsp. butter in a medium bowl. Cook remaining 5 Tbsp. butter in a small saucepan over medium heat, swirling often, until butter foams, then turns golden brown, about 5 minutes. Remove from heat and stir in garlic; scrape butter mixture and all those toasty milk solids at the bottom of the pan into bowl with butter pieces. Reserve saucepan. Stir until all the butter is melted and mixture is smooth. Let sit, stirring occasionally, until butter is room temperature and solidified, 15 to 20 minutes. Meanwhile, whisk 1/4 cup milk, 3 Tbsp. flour, and 1/4 cup water in reserved saucepan until smooth, then set over medium heat and cook, whisking constantly, until it becomes a very stiff paste resembling mashed potatoes, about 2 minutes. Scrape into the bowl of a stand mixer; reserve saucepan. Gently heat remaining 1/2 cup milk in reserved saucepan over low (it should be warm to the touch but not steaming hot). Remove from heat and let sit 1 minute. Add yeast and whisk until dissolved. Let mixture sit until foamy, about 5 minutes. Meanwhile, brush bottom and sides of a 13x9" baking dish with 2 Tbsp. garlic butter; set aside. Set aside another 2 Tbsp. garlic butter in a small bowl for brushing over baked rolls. Add yeast mixture, sugar, 1 egg, and remaining 2 1/4 cups flour to paste in mixer bowl. Using the dough hook, mix on low speed until a shaggy dough forms. Add kosher salt, increase speed to medium, and continue mixing until dough forms a smooth single mass, about 3 minutes. Reduce speed to low again and add remaining garlic butter a tablespoonful at a time, waiting until incorporated before adding more. Once all of the garlic butter has been added, increase mixer speed back to medium and mix dough until very soft, smooth, and supple, another 8 to 10 minutes. Lightly oil a large bowl; form dough into a ball and place in bowl. Cover with plastic wrap and let rise in a warm draft-free spot until doubled in size, 45 to 60 minutes. Punch down dough and knead several times to deflate, then turn out onto a clean work surface. To form the rolls, divide dough into 15 equal pieces (about 1 1/2 oz. each). Working one at a time and keeping other pieces covered in plastic, fold edges of dough underneath, pinching bottom to seal. Turn 90 and fold and pinch again. Repeat process until you have created a smooth sphere with no seams except at the bottom. Place ball on work surface and rest the side of your hand next to it so your palm and fingers are cupped around it. Drag the ball toward you, using friction against the work surface to create tension and stretch the surface of the dough into a smooth, taut dome. This shaping method tightens the gluten over the surface so the rolls rise evenly upward and outward instead of slumping into amorphous blobs. Repeat with remaining balls of dough and place in prepared pan in a 5x3 grid, spacing evenly apart. Loosely cover pan with plastic wrap and let rolls rise in a warm draft-free spot until doubled in size and touching, 35 to 45 minutes (to test, poke one with an oiled finger; dough should spring back but leave a slight indentation). Place a rack in middle of oven; preheat to 375F. Beat remaining egg in another small bowl until yolks and whites are incorporated and no streaks remain. Gently brush tops of rolls with egg, then sprinkle with sea salt. Bake rolls until they are deep golden brown, 20 to 25 minutes. Transfer pan to a wire rack and brush warm rolls with reserved 2 Tbsp. garlic butter; let cool in pan 10 minutes. Slide an offset spatula around sides and underneath rolls to loosen, then invert onto rack and turn right side up. Let cool at least another 15 minutes before serving. Do Ahead: Dough can be formed into rolls (do not let rise) 1 day ahead; cover and chill. Let rise before baking; this may take around 3 hours. Review: These are very very good. I thought they were a little challenging to make honestly, but definitely worth the effort. I did not have bread flour so I used all purpose. You'll most likely need more flour than the recipe calls for if using all purpose. At least I did. I did do the milk and yeast thing twice because the first time around I was impatient and threw the yeast in when clearly it was too hot. Learned my lesson and did it again and the yeast did foam. Also, I forgot to reserve 2 tbsp of garlic butter for spreading at the end but we were not unhappy with the extra buttery-ness inside! Very good and it was definitely the highlight of this quarantine day # whatever! Review: These sound delicious and I would love to make, but not being an experienced bread maker, it would be super helpful if there was a video accompanying this recipe (in particular for the steps on how to form the spheres and for shaping the rolls). I read that other people figured it out, but it sounds super confusing to me and I'm not inclined to start and cross my fingers that I'll figure it out along the way (I have limited ingredients due to the virus). Review: To echo what a lot of other reviewers have said - don't let reading the steps overwhelm you. Honestly, if you make sure to have all your ingredients prepped before starting it's actually pretty easy. As others have said - the yeast mixture actually doesn't get too foamy. Mine didn't foam at all - and I tried it twice. I even made sure the milk didn't go over 115 degrees. So I just went for it with the second yeast mixture I made & it turned out fantastic. When proofing I like to turn the oven on for a couple seconds to warm it up & then I'll throw the dough in there to rise - worked like a charm. They have a light garlic flavor, not overpowering. I like the sea salt touch on top & the add of a light butter coating when you pull them out. I was very impressed with myself with these. You really can't go wrong. We used them for hot ham & cheese sliders - SO GOOD. Highly recommend. Review: This was a fantastic recipe. I've tried four different dinner roll recipes in the last month and a half to find one that works, and this is it. It baked well and it tasted delicious. Review: Another great recipe by Claire with detailed and helpful instructions. I made a double batch by hand (it wasn't too much work) and they came out perfectly even though I didn't have flaky salt. The whole house smelled delicious and it got LOTS of compliments. I even pulled out the recipe! I don't think it is too difficult or time consuming, although I have made bread before. These rolls' dough will stop sticking to everthing as you knead (especially when you add the butter), which is very satisfying. I didn't love the smell of garlic on my hands or my counter but it was totally worth it. On my first time making these (this was my second time), I panicked about the yeast not blooming, thinking the milk was too hot, but it just doesn't bloom that much. I will absolutely make them again! These have become a new Thanksgiving must have. Review: I was super excited to try this recipe for thanksgiving when I saw it was developed by the amazing pastry chef, Claire Saffitz. As expected, the rolls turned out beautiful lady. they were soft and airy with a wonderful garlic butter flavor. Some advice: the yeast/milk mixture may not foam very much. Don't fret! If you know your yeast is good, keep going! Your rolls will be perfect. Also, I would only reserve 1 to 1 1/2 tablespoons on garlic butter to brush on top and put the rest in the dough itself, since I found that the dough could have used a little more garlic butter flavor. Other than that, amazing recipe. 10/10 would make again. S(Internet address): https://www.bonappetit.com/recipes/slideshow/bread-recipes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 9g Fat (47.2% calories from fat); 4g Protein; 19g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0712 --------------- MESSAGE bread-bakers.v120.n028.2 --------------- Date: Sun, 12 Jul 2020 16:56:05 -0700 From: Reggie Dwork Subject: Whole Wheat Chapatis * Exported from MasterCook * Whole Wheat Chapatis Recipe By :Rebecca Collerton Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Ethnic Fatfree Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 1 cup all-purpose flour -- plus more for dusting 1/4 cup plain yogurt 1 tablespoon salt If you have a stovetop griddle, use it to make a few flatbreads at a time. Whisk whole wheat flour and 1 cup all-purpose flour in a medium bowl. Make a well in the center and add yogurt, salt, and 3/4 cup water. Mix with a wooden spoon until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, adding more all-purpose flour as needed, until dough is smooth, elastic, and no longer sticky, 8 to 10 minutes. Dust with more all-purpose flour, wrap in plastic, and let rest at least 1 hour at room temperature. Divide dough into 12 pieces. Working with 1 piece at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8" rounds (if dough springs back when rolled, let rest a few minutes before proceeding). Heat a dry large skillet, preferably cast iron, over medium-high heat. Cook a round of dough until lightly charred in spots and browned in others, about 30 seconds per side. Transfer to a wire rack. Repeat with remaining rounds. Do Ahead: Chapatis can be cooked 45 minutes ahead. Wrap in foil and keep warm in a 250F oven. Cal 80, Fat .5g, Carb 15g, Sod 580mg, Fiber 1g Pro 3g Review: Boyfriend is from kenya and we make these all the time. Only need water, sugar, a bit of salt, flour, and oil to coat and for frying in pan. So delicious. Don't need yogurt. Boyfriend makes 6 in a pan at a time but he has been doing since he was young. Add some cinnamon to the oil. It makes it even better. Review: You don't even need yoghurt! Water, salt, and flour are enough to make a good dough. Review: I would not roll them 2 - 8" as they were very thin and did not puff. when we rolled them to 6" they pufffed up. S(Internet address): https://www.bonappetit.com/recipes/slideshow/bread-recipes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; trace Fat (5.4% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 536mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0712 --------------- MESSAGE bread-bakers.v120.n028.3 --------------- Date: Mon, 13 Jul 2020 17:15:12 -0700 From: Reggie Dwork Subject: Challah Bread * Exported from MasterCook * Bread, Challah Recipe By :Makinze Gore Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE DOUGH 1/2 c. lukewarm water 2 1/4 tsp active dry yeast -- (0.25-oz.) 1/3 c. granulated sugar -- plus 1 tsp. granulated sugar 4 c. all-purpose flour 2 tsp. kosher salt 1/4 c. vegetable oil 3 large eggs FOR THE EGG WASH 1 large egg 2 tsp. water 1 tsp. granulated sugar Poppy seeds or sesame seeds -- optional It's time to put your braiding skills to good use! Challah is an egg enriched loaf that's traditionally braided and makes the most beautiful presentation. Similar to brioche, the bread is slightly sweet and wonderfully soft inside. Any leftover bread makes the perfect slice for french toast. PREP: 10 MINS TOTAL: 3:30 In a small bowl or measuring cup, combine lukewarm water, yeast, and 1 teaspoon sugar. Let sit until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, add flour, remaining 1/3 cup sugar, and salt and whisk to combine. Add yeast mixture, oil, and eggs and mix on medium speed until a smooth dough is formed and pulls away from the side of the bowl, about 10 to 15 minutes. Dough will still be slightly sticky. Place dough into a greased bowl and let rise, covered, until doubled, 1 1/2 to 2 hours. Line a large baking sheet with parchment paper. On a lightly floured surface, remove dough and and divide into 3 equal pieces. Roll each piece into a 20" long rope, about 1" wide. Place ropes onto prepared baking sheet and pinch tops together and tuck under. Wet your hands lightly to help pinch together, if necessary. Braid dough into one long rope. Pinch bottom ends together and tuck under braid. Cover with a kitchen towel and let rise until an indention remains after poking the dough and almost doubled, about 1 hour. Preheat oven to 350F. Beat egg, water, and sugar together and brush over risen dough. Sprinkle with poppy seeds or sesame seeds, if desired. Bake until bread is golden, 25 minutes. Let cool to room temperature before slicing. S(Internet address): https://www.delish.com/cooking/recipe-ideas/a32502247/challah-bread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 7g Fat (24.9% calories from fat); 7g Protein; 38g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 338mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0713 --------------- MESSAGE bread-bakers.v120.n028.4 --------------- Date: Sat, 18 Jul 2020 17:14:45 -0700 From: Reggie Dwork Subject: Easy Crepes * Exported from MasterCook * Crepes, Easy Recipe By :Jillian Guyette Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c. all-purpose flour 2 large eggs 1 tbsp. granulated sugar 1/4 tsp. kosher salt 1 1/2 c. whole milk 1 tbsp. butter Fresh fruit -- for serving Powdered sugar -- for serving Crepes are surprisingly easy to make on a whim. The secret: letting the batter rest. It gives time for flour to absorb the liquid and the gluten to relax. In other words: Your crepes will be extremely tender (not chewy). PREP: 15 MINS TOTAL: 35 MINS In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and add the eggs. Gradually pour in milk, whisking to combine after each addition. Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes. In a small skillet over medium heat, melt butter. About 1/4 cup at a time, drop batter evenly onto pan, swirling it to evenly coat. Cook 2 minutes, then flip and cook 1 minute more. Repeat with remaining batter. Serve crepes warm with fresh fruit and powdered sugar. S(Internet address): https://www.delish.com/cooking/recipe-ideas/recipes/a52114/easy-basic-crepe-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 9g Fat (32.4% calories from fat); 9g Protein; 31g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0718 --------------- MESSAGE bread-bakers.v120.n028.5 --------------- Date: Sat, 18 Jul 2020 18:14:12 -0700 From: Reggie Dwork Subject: Cinnamon Rolls * Exported from MasterCook * Rolls, Cinnamon (Delish) Recipe By :Lena Abraham Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Desserts Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE DOUGH Cooking spray 1 c. warm milk 2 1/4 tsp. instant yeast -- or 1 (0.25-oz.) packet 2 large eggs -- at room temperature 5 tbsp. butter -- softened 4 1/2 c. all-purpose flour 2 tsp. kosher salt 1/2 c. granulated sugar 1/4 tsp. baking soda FOR THE FILLING 1/2 c. butter -- softened (1 stick) 3/4 c. packed brown sugar 2 tbsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. kosher salt FOR THE FROSTING 6 oz. cream cheese -- softened 1/2 c. butter -- softened (1 stick) 1 c. powdered sugar Pinch kosher salt 1 tsp. vanilla extract -- pure 1/4 c. milk -- or heavy cream This recipe is a great jumping off point if you're trying to make morning rolls of any type. I'm not saying you should mess with the dough - it's perfectly buttery and fluffy! Where you have some wiggle room is the filling. The world is your cinnamon roll, make it your own. PREP: 30 MINS TOTAL: 3:25 Lightly grease a large bowl and a 9" x 13" pan with cooking spray. In a separate large bowl or in the bowl of a stand mixer using a dough hook, mix together milk and yeast until yeast is mostly dissolved. Add in all remaining dough ingredients on low speed. Continue mixing on medium-high speed until a smooth, soft dough forms and starts to pull away from the sides of the bowl, 15 to 18 minutes. Transfer to greased bowl and rotate so that outside of dough is thoroughly greased. Cover with a kitchen towel and let rise until almost doubled, 1 1/2 to 2 hours. Meanwhile, make filling: In a large bowl using a hand mixer, cream together butter, sugar, cinnamon, nutmeg if using, and salt until light and fluffy, 3 to 4 minutes. Preheat oven to 400F. Turn the dough onto a lightly floured surface and dust with more flour. Roll out into a large square, about 18" x 18". Spread to edges with filling, then roll the dough into a log and cut into 12 evenly sized pieces, each about 1 1/2" wide. Place rolls cut side-up in prepared baking pan. Cover and let rise again until almost doubled, 30 to 40 minutes. Bake until golden, 20 to 22 minutes. Meanwhile, make frosting: In a large bowl, combine butter and cream cheese and beat until light and fluffy. Add powdered sugar, salt, and vanilla and beat until smooth. Gradually add milk (or heavy cream) to loosen icing. Remove cinnamon rolls from oven and frost immediately. Serve warm. S(Internet address): https://www.delish.com/food-news/g31979557/delish-facebook-live-baking-demo/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 555 Calories; 27g Fat (43.8% calories from fat); 8g Protein; 70g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 696mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates. NOTES : 2020 - 0718 --------------- MESSAGE bread-bakers.v120.n028.6 --------------- Date: Sun, 12 Jul 2020 20:23:43 -0700 From: Jeff Dwork Subject: Fluffy Buttermilk Drop Biscuits (corrected) The version of this in bread-bakers on 6 June 2020 https://bread-bakers.com/msgs/v120n023/msg00000.html omitted the baking soda. Here's the corrected version with comments. * Exported from MasterCook * Biscuits, Fluffy Buttermilk Drop Recipe By :Sidney Fry, Ms, Rd Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 5/8 ounces unbleached all-purpose -- (about 1 1/4C) 3 5/8 ounces white whole wheat flour -- (about 3/4C) 2 teaspoons baking powder 1 teaspoon sugar 3/4 teaspoon salt 1/2 teaspoon baking soda 1/4 cup unsalted butter 1 1/4 cups nonfat buttermilk -- very cold 1 tablespoon canola oil When the warm butter meets the cold buttermilk, it will begin to form clumps - little droplets of fat throughout the liquid - a sign of success. The pockets ensure even distribution of fat throughout the batter, creating a lighter biscuit with less butter. Hands-on: 7 Mins Total: 21 Mins Serving size: 1 biscuits Preheat oven to 450F. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, sugar, salt, and baking soda in a large bowl, stirring with a whisk to combine. Place butter in a microwave-safe bowl. Microwave at HIGH for 1 minute or until completely melted. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine. Add buttermilk mixture to flour mixture; stir with a rubber spatula until just incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.) Drop batter in mounds of 2 heaping tablespoonfuls onto a baking sheet lined with parchment paper. Bake at 450F for 11 minutes or until golden. Cool 3 minutes; serve warm. Cal 133, Fat 5g, Carb 18g, Sod 305mg, Fiber 1g, Pro 4g Review: I was so impressed that, from now on, this will be my go-to recipe for biscuits. Like a previous reviewer, I used regular whole-wheat flour as I already had that and did not want to buy white whole-wheat flour as well. Other than that, I followed the recipe exactly. I did not add more sugar like some other reviewers, as we don't like our biscuits too sweet. I did however bake them in a muffin-cup pan greased with baking spray, and they rose beautifully. I did bake them for a few minutes longer, so that the outside was wonderfully crunchy but the inside was deliciously fluffy and tender. The level of sweetness was just right. The best drop biscuits ever! Review: My husband has a long standing history with biscuits (although he's never made them for me), and gave them a little lower rating because they were a little more dense than he'd wanted, but for a drop biscuit I know they will be a little more so so I wasn't worried as much. They are easy and a nice addition to a flavorful salad or soup when you don't want to overpower the flavors with the bread. Review: These are fantastic--so tender and perfectly fluffy. I used regular whole wheat flour, and after reading other reviews, used 2 tsp of sugar instead of 1. I will definitely make these again and again. Review: I made these as a quick bread side to go along with dinner a couple nights ago. After reading the reviews, I was a little nervous because of the one reviewer who said these were the most awful biscuits she'd ever made, but since most other reviewers liked them, I decided to give them a try. I made the recipe exactly but for increasing the sugar to 2 teaspoons since some reviewers said they weren't quite sweet enough. I liked the addition of the white wheat flour to add a texture and healthier element. I also combined 1 TBP + 3/4 tsp of white vinegar and fat free milk to made the buttermilk. The recipe also says that the butter should form small clumps when you mix it with the milk, but mine did not and so I thought something went wrong. However, on the top description, it refers to the clumps as little droplets of fat which is a lot more accurate than clumps, which do not happen. These biscuits turned out great! Light texture, nutty flavor, and quick to make! Plan to make again! Review: Very good for a "healthier" biscuit. I will make these again! Source: "Tastes of Italia, Nov/Dec 2013" S(Internet address): https://www.myrecipes.com/recipe/fluffy-buttermilk-drop-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 5g Fat (36.4% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 295mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0922 2019 - 1025 updates 2020 - 0712 corrections --------------- END bread-bakers.v120.n028 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved