Date: Mon, 03 Aug 2020 01:59:34 +0000 --------------- BEGIN bread-bakers.v120.n029 --------------- 01. Basic Homemade Bread (update) (Jeff Dwork) 02. Harvest Grains Ciabatta Bread (updated) (Jeff Dwork) 03. Whole Wheat Carrot Bread (updated) (Jeff Dwork) 04. Egg Bagels (Reggie Dwork) 05. Easy Homemade Buttermilk Biscuits with Honey Butter (Reggie Dwork) 06. Southern Buttermilk Biscuits (Reggie Dwork) 07. Bread Machine Cinnamon Raisin Bread (Reggie Dwork) 08. Black-and-White Conchas (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n029.1 --------------- Date: Sun, 12 Jul 2020 21:24:54 -0700 From: Jeff Dwork Subject: Basic Homemade Bread (update) * Exported from MasterCook * Bread, Basic Homemade Recipe By :Sandra Anderson Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 2 1/4 cups warm water -- (110 to 115F) 3 tablespoons sugar -- plus 1/2 teaspoon sugar 1 tablespoon salt 2 tablespoons canola oil 6 1/4 cups bread flour -- (to 6-3/4C) If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. Prep: 20 min. + rising Bake: 30 min. Makes: 2 loaves In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt, and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5" loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours. Bake at 375F until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200F, 30-35 minutes. Remove from pans to wire racks to cool. You can store homemade bread in a plastic bag or a bread box for maximum freshness. If you don't think you can finish it in a few days' time, you can also freeze bread. Just wrap it up in plastic and pop in the freezer. It'll keep for a few months. If your bread has gone a bit stale, you can always use it to make homemade croutons, French toast or bread pudding. Cal 102, Fat 1g, Carb 20g, Sod 222mg, Fiber 1g, Pro 3g Review: We love this basic bread. It turned out perfectly and taste wonderful!! It's a keeper. Review: I have made this bread a couple times and love it.. I only had rapid rise yeast.. So i only had to let it rise once.. I just put all the ingredients in a stand up mixer bowl together and mix and then add my bread attachment and finish adding the flower.. After you mix it and if you use Rapid yeast let it rest for 10 minutes then cut in half put in the pan and let rise and turn the oven on and bake them.. Best bread recipe ever.. Review: Fantastic bread recipe. It takes our family about three days to go through a loaf of bread so I refrigerated half the dough after kneading it the first time. It continues to rise in the fridge so make sure you put it in a container with room for it to double and a tight fitting lid. Took it out today, punched it down, shaped for the second loaf and continued the recipe from there - it turned out perfectly! Review: This was my 1st time making homemade bread. Complete success!! It came out perfect. Review: loved it and it was easy! Review: This recipe is AMAZING!!! I am a complete Newbie when it comes to bread. I can make pizza dough like a pro but bread has always intimidated me. Using bread flour in my recipe was my first priority, second was no milk or egg. This recipe was easy to follow and ended up with a bread better than the bakery (my picky eater's words)! I used a dough hook on my mixer and after was pulled together, i hand kneaded it for about 4 minutes longer. The most perfect bread ever!!! Don't be intimidated, just follow written directions fully. ONLY thing I would add is to put the rack toward the bottom so the "poof" of the bread is in the middle of the oven when it's risen and browning. THANK YOU AGAIN!!! Review: I never succeeded at making bread until I used this recipe. I highly suggest you follow the link on how to proof your bread. What a difference it made! I never watched the video, I simply followed the written directions. Review: So this is a great recipe for ingredients but terrible directions and video. I used the recipe as stated (except I didn't need quite as much flour) but followed mixing, kneading, rising, and shaping instructions from YouTuber "bake with Jack". Seriously, do yourself a favor and watch his yeasted bread tutorial then make this following his directions. You won't regret it. I've made bread before but it's never turned out as good as after I used his instructions with this recipe. The combo will reward you with amazing delicious bread every time. Happy baking! Review: This recipe is easy and l nailed it the first time will never buy bread again. Review: This is really good bread, but I agree, not every home kitchen has a stand mixer. Last year, I bought a Hamilton Beach auto bread maker for around $40 at Walmart. Even has a gluten free setting. Either bake the loaf in the machine, or pull the dough out to shape, proof and bake as you wish. Why, or why didn't I do this sooner? Even a moron baker like me turns out fabulous breads and rolls! Review: I made this recipe as directed, turned out almost perfect. I love it!! The next time I made it I did not have the Active Dry Yeast. I substituted rapid yeast (aka instant yeast) and the bread turned out even better. I did not change anything except of activating the yeast. Really fluffy and still full bodied. There is a slight change in flavor, it is has a little less yeast smell, but not anything to change my mind. I highly recommend this recipe, especially for the first time baker. this is almost fool proof Review: If this is supposed to be a recipe for beginning bread makers (which I'm not) and you make a video to give added instruction...Shouldn't the video do it like the recipe states? In the video she doesn't put the half teaspoon in with the water and yeast, she doesn't show any bubbles on top of the yeast, and she doesn't let it rise a second time. I made this recipe to the best of my abilities, followed the written recipe to the letter, and I'm with the other writers who experienced a fiasco. I don't see how there can be so many rave reviews. What really makes me angry is I WASTED 6 cups flour and a pkg of yeast at a time when those 2 supplies are hard to come by. If I could give this recipe and the author a negative interger of stars I would. Source: "Originally published as Homemade Bread in The Taste of Home Cookbook 1st edition" S(Internet address): https://www.tasteofhome.com/recipes/basic-homemade-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 1g Fat (10.9% calories from fat); 3g Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 201mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0210 2020 - 0411 corrected --------------- MESSAGE bread-bakers.v120.n029.2 --------------- Date: Sun, 12 Jul 2020 22:14:53 -0700 From: Jeff Dwork Subject: Harvest Grains Ciabatta Bread (updated) Originally in bread-bakers v117.031.2 https://bread-bakers.com/msgs/v117n031/msg00001.html This is updated with comments. * Exported from MasterCook * Bread, Harvest Grains Ciabatta Recipe By : Serving Size : 22 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- OVERNIGHT STARTER 113 g White Whole Wheat Flour -- (1C or 4 oz) 113 g cool water -- (1/2C or 4 oz) 1 pinch instant yeast DOUGH all of the starter -- above 241 g Unbleached All-Purpose Flour -- (2C or 8 1/2 oz) 1 1/2 teaspoons instant yeast 1 tablespoon sugar 1 1/4 teaspoons salt 7 g nonfat dry milk -- or Baker's Special Dry Milk, (1 Tbsp or 1/4 oz) 170 g lukewarm water -- (3/4C or 6 oz) 25 g olive oil -- (2 Tbsp or 7/8 oz) 120 g King Arthur Harvest Grains Blend -- (3/4 c or 4 1/4 oz) Note Coarse-textured and full-flavored, this lusty bread features our Harvest Grains Blend, which lends it extra chew and nice crunch. Note: Harvest Grains Blend consists of whole oat berries, millet, rye flakes, and wheat flakes and flax, poppy, sesame, and sunflower seeds. You can use their blend or make your own according to your preference. PREP: 20 mins. to 30 mins. BAKE: 20 mins. to 25 mins. TOTAL: 15:10 to 18:55 YIELD: two 11" loaves Combine the starter ingredients and stir until cohesive. Cover and let rest at room temperature overnight, or for up to about 15 hours. The mixture will be bubbly. Combine the starter with all of the dough ingredients except the Harvest Grains Blend, and mix and knead to make a very smooth, soft, very sticky dough. Using a stand mixer equipped with the flat beater paddle, knead for 7 minutes; the dough may or may not clear the sides of the bowl. Or prepare dough in the bread machine set on the dough cycle. Once the dough is kneaded, add the Harvest Grains Blend, mixing just until it's well distributed. If you're using a bread machine, add the grains blend at the beep. If you're kneading in a stand mixer, add and knead for about 30 seconds, just to combine. Place the dough in a lightly greased rising container (or leave it in your bread machine), and allow it to rise for 90 minutes, until it's doubled in size. If it's in the bread machine, remove the dough at the end of the dough cycle. Gently deflate the dough, and divide it in half. Shape each half into a 10" log. Place the logs on a large, lightly greased (or parchment-lined) baking sheet, leaving about 5" between them. Cover and let rise for 60 to 90 minutes, until very puffy. Towards the end of the rising time, preheat the oven to 425F. Spray the loaves with lukewarm water, and place them in the oven. Bake for 20 to 25 minutes, or until they're golden brown. Remove from the oven, and cool on a rack. Tips: This very sticky dough is virtually impossible to knead by hand. Please use a stand mixer, hand mixer, or bread machine set on the dough cycle. Be sure to add the Harvest Grains Blend after you've kneaded the dough. Adding it first, along with the other ingredients, makes a REALLY sticky dough. Trust us; you don't want to go there. Want to bake this bread right in the bread machine? Go for it. We've baked it in our Zojirushi here in the test kitchen, and it works just fine. Review: Deeelicious! I didn't plan ahead to make this so I used my unfed starter and half white whole-wheat flour in place of the all purpose. Easy to make. Anytime I can use my sourdough starter and harvest grain blend together makes me very happy. This was a great accompaniment to the soup I made for dinner. Review: loved it, a winner. totally easy with a bread machine. Review: Simply great. Made it tree times and one time I replaced whole white wheat flour by reguler whole wheat flour and also the result was amazing. I recommend adding one table spoon vital gluten. Review: I used a cup of sourdough starter instead of the overnight starter. Then I soaked the harvest grains for a time in water to soften. I think those changes made this sticky, loose dough even more so! Compensated with additional four and rise time. Baked the loaves in a loosely constructed parchment 'tube' to help maintain shape and they came out perfect! Big airy holes, crisp crust, and big flavor. Perfect! Review: Excellent for hearty soups and stews like oxtail-barley soup. I did substitute light brown sugar for white and will increase the amount to 1 1/2 T. Made up my own whole grain mixture and will eliminate the sesame seed in the future as it tends to be a little on the bitter side. I would also suggest an egg wash brushing at the end for presentation. Just a wondwerful bread. Review: This was my first time making ciabatta bread. I took one of the two loaves to nursing clinicals and the nurses and my students ate it up! My best bread yet! Review: This bread is one of our family favorites, especially during the autumn and winter holidays. Over the past year I've tweaked the recipe a tad for our family's varied tastes and figured out how to avoid the stickiness that can come with adding the Harvest Grains Blend.To avoid the stickies, presoak the Harvest Grain Blend with some of the water at room temp for 45 min's before mixing. I make a 60% hydration soaker by weight and reduce the final water amount by that which is used to soak the grains. If measuring by volume, I think about 2 tablespoons of water per 1/3 cup of the grain blend will do the job. After presoaking add the wet grains to the rest and mix everything together. Since I've been doing this, no stickies and the dough handles very easily. I do a four-way fold after about an hour of the initial fermentation, proof it on floured linen and bake it on a preheated stone.Adjustments we made for taste preferences over the range of five in our household include reducing the grain blend amount to 25% of the flour amount by weight, substituting KA's White Whole Wheat flour for one-third of the total flour used, and using honey as a sweetener instead of sugar (adjusting the water added down by half the amount of honey used). I bake this as a single free-standing loaf rather than divide it.Many thanks for this recipe -- this is one great bread! Review: Our favorite bread. I usually double the recipe, when cool, I slice and put in ziploc bags. Soooo easy to grab 2 slices for a sandwich. FREEZES BEAUTIFULLY!!!!!!!! Question: I made the Ciabatta bread over the weekend. It turned out wonderfully but my crust wasn't crusty. I took the advice from a comment about ice cubes for steam. A better way, according my Culinary Program Baking chef would have been to put a roasting pan in the oven when I preheat then when I the bread dough inside insert the ice cubes as well to immediately get the steam that's needed. Thus my 4-Star rating. Question: why would I add Flaxseed? I've read several different places that in order to gain benefit, they must be ground. Thanks for your terrific recipes. Response: The various seeds in this recipe are for added texture and flavor, rather than as a nutritional supplement. Happy baking! Review: I didn't have the Harvest Grain Blend on hand, so I used sunflower, sesame, and flax seeds, plus a little bit of fennel seed ground between the heels of my palms to release the oils. Next time, I will not use the sunflower seeds, as I find them a bit overpowering. I kneaded this dough as I would any bread dough on the bench and gave it 2 - 3 folds during the bulk fermentation and 1 - 3 fold on the couche. I also did a 3oz roll make-up with this formula instead of the loaf. The bread came out delicious. They rose beautifully and were light and flavorful. The extra hint of fennel tasted truly like I had added sausage essence to my formula. I would like to ask though, for the final dough, minus the preferment, if I used bread flour, how to adjust the other ingredients. Will be adding this formula to my portfolio and spicing up the harvest blend for more interesting flavors. Question: I am not a very experienced baker, but i don't understand why you need the starter if you are just going to add yeast later. the other recipes i've found that use a starter don't require more yeast--just the starter. What is the starter for in this recipe? DO you get a different flavor with it? nonetheless, it came out fine. Response: Your instincts are spot on! The starter is all about the flavor and adding the yeast insures the rise. Happy Baking! S(Internet address): https://www.kingarthurflour.com/recipes/harvest-grains-ciabatta-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 2g Fat (22.6% calories from fat); 3g Protein; 16g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 124mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0804 2019 - 0607 updated --------------- MESSAGE bread-bakers.v120.n029.3 --------------- Date: Sun, 12 Jul 2020 23:02:27 -0700 From: Jeff Dwork Subject: Whole Wheat Carrot Bread (updated) This was in bread-bakers v118.n009.5 https://bread-bakers.com/msgs/v118n009/msg00004.html Updated here with reviews * Exported from MasterCook * Bread, Whole Wheat Carrot (King Arthur) Recipe By :King Arthur Flour Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup puréed cooked carrots -- (85g) 2 tablespoons brown sugar -- (28g) 2 tablespoons unsalted butter -- (28g) 3/4 teaspoon salt 3/4 cup water -- (170g) 1 1/4 cups White Whole Wheat Flour -- or Premium Whole Wheat Flour, (142g) 2 teaspoons instant yeast -- or active dry yeast 2 cups Unbleached All-Purpose Flour -- (to 2 1/4C (241g to 269g)) Terry Magestro entered this bread in the Wisconsin State Fair. Her mother baked leftover vegetables into all kinds of breads, and this loaf carries on the tradition. The dough also makes excellent (and colorful) dinner rolls. PREP: 2:25 BAKE: 35 to 40 mins TOTAL: 3 hrs YIELD: 1 loaf, 16 slices SERVING SIZE: 34g In a medium saucepan, combine the carrot puree, brown sugar, butter, and salt and heat just until warm and the butter is almost melted. Remove from the heat, and transfer to the bowl of your mixer. Add the water, whole wheat flour, and yeast; mix well. Add the all-purpose flour 1/2 cup at a time, mixing well after each addition. Use the last 1/4 cup to adjust the dough's consistency while kneading. Knead for 6 to 8 minutes, until the dough is smooth and and elastic. Place in a greased bowl, turn over, then cover and let rise until doubled, about 1 hour. After the first rise, deflate the dough and shape it into a loaf. Place in a greased 8 1/2" x 4 1/2" loaf pan. Cover with greased plastic, and let rise until it domes 1" above the rim of the pan. While the bread is rising, preheat the oven to 375F. Bake the bread for 35 to 40 minutes, or until the center reads 190F when measured with a digital thermometer. Remove from the oven, tip the bread out of its pan, and cool on a rack before slicing. Cal 90, Fat 2g, Carb 17g, Sod 76mg, Fiber 1g, Pro 3g Review: This was great! I've always had dense bread when I use whole wheat or mix-ins but this was perfect.I used beet puree and got a very mild-flavored BRIGHT PINK bread. Easy to convince a toddler to eat pink bread!I cut the dough into 15 pieces and formed balls. I left it to rise after shaping about 45 minutes. I brushed the top with egg wash and baked about 18 minutes (checked intern temp). They had a good crust from the egg wash. Review: Pros and cons: The measurements were confusing. I have been baking bread for 10 yrs, and I always use grams over cups/oz for measuring flour and solids as it is more consistent. Recipe says use 3/4 cup of pureed carrots, your table shows that is 85g. When using the gram measurement of carrots, it looked too skimpy to be correct. It only filled up about a 1/4 to 1/3 cup measure, not 3/4 cup. The different measurements should give you basically the same amt of ingredients in the end, not such a huge difference like this. So I used 6oz of pureed carrots, not 3oz, based on my own knowledge of baking bread and what seemed necessary. The flour in grams was 'off' too, especially the AP flour. It said to use 241-269g, but I needed more like 317g. I have experience baking all kinds of breads, simple and advanced, so I had to rely again on my instincts to adjust the bread. That being said, it proofed well and then baked high in the pan and made a nice appearance, it was best toasted in my opinion. I love using up produce in creative recipes so as not to waste them. But I was not overly impressed with this loaf. I have other sandwich loaves that are more reliable, from your site and bread books, rather than to go back to this one again. I wonder if others who used this recipe and gave it 5 stars had used the cup/oz method vs the grams, that might explain why it worked well. I would advise against using gram measurements for this one, it didn't measure up, literally speaking. Use cups and ounces only for this one, that's my best advice...or else, make another recipe. Review: Beautiful, giant, light loaf. Perfect for sandwiches. I thought that it didn't have enough salt so I will up the salt to 1 tsp or even 1.5 next time I make this. Review: This recipe produced a nicely textured loaf, and it wasn't as glaringly orange as I was afraid it might be. Great way to use up some extra carrots from the garden. Review: This is a wonderful recipe, as are all your recipes. I used pureed from the baby food isle. I use it when baking dog treats so it's easy to empty out a jar for this recipe. Thank you Review: Beautiful, delicious bread. Balanced flavor with just a hint of sweeteness, quick and easy to make, gorgeous golden color. Highly recommend. Review: Great recipe but I did a couple of changes to make less cleanup. I put the water in a 2 C measuring cup, added the (leftover roasted) carrots to bring the level up to 1.5 cup, used my immersion blender to puree, added the sugar and butter and microwaved it for 2 min. Saved washing a pan and an extra measuring cup or 2. Review: I used my homemade frozen pumpkin puree instead of carrots. It turned out very well - sliced beautifully and no pumpkin taste to compete with any sandwich filling I used. S(Internet address): https://www.kingarthurflour.com/recipes/whole-wheat-carrot-bread-recipe Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 18 Calories; 1g Fat (69.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0115 2019 - 1016 updated --------------- MESSAGE bread-bakers.v120.n029.4 --------------- Date: Sat, 01 Aug 2020 15:39:20 -0700 From: Reggie Dwork Subject: Egg Bagels * Exported from MasterCook * Bagels, Egg Recipe By :Chef Faye Levy Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups bread flour 1 cup lukewarm water -- plus 2 tablespoons lukewarm water 2 envelopes dry yeast -- (1/2 oz or 5 teaspoons) 2 1/2 tablespoons sugar 1/3 cup vegetable oil 4 large eggs 2 1/2 teaspoons salt 2 teaspoons sesame seeds -- poppy, or caraway seeds, or a mixture, (or 3), optional Homemade bagels are easy to make. They taste great and have a wonderful aroma as they bake. They will not be as perfectly shaped as commercial ones but you can be sure they will disappear quickly. Use either a mixer with a dough hook or mix dough by hand. If you're baking them ahead, you can wrap them in plastic and keep them 2 days at room temperature. You can also freeze them and reheat them before serving. (This recipe yields more bagels than other recipes to keep ingredients easier to measure.) Notes: Fresh bagels with lox and cream cheese are the quintessential Jewish brunch treat. In our family, we have always loved this wonderful combination. Total: under 4 hours Sift flour into mixer bowl or another large bowl. Make a well in center of flour. Pour in 1/2 cup lukewarm water. Sprinkle yeast on top and add 1 teaspoon sugar. Leave 10 minutes until yeast is foamy. Add another 2 teaspoons sugar, oil, 3 of the eggs, remaining 1/2 cup plus 2 tablespoons water, and salt to well in center of flour. Mix with dough hook or with a wooden spoon until ingredients begin to come together into a dough. If using mixer, beat dough until smooth. If mixing with a spoon, when adding flour becomes difficult, mix in remaining flour with your hands. Knead dough vigorously on a work surface about 10 minutes or until very smooth and no longer sticky. Put dough in a clean oiled bowl, cover with a damp cloth, and let rise in a warm place about 1 hour or until light but not doubled. Then, preheat oven to 400F. To boil bagels, bring 2 quarts water and 1 1/2 tablespoons sugar to a boil in a large saucepan. Add 3 or 4 bagels and boil 1 minute. Turn them over and boil 1 minute. If holes begin to close, force them open with handle of a wooden spoon. With a slotted spoon, transfer them to a cloth or to paper towels. Repeat with remaining bagels. Put bagels on 2 or 3 lightly floured or greased baking sheets. Beat remaining egg with a pinch of salt. Brush egg over bagels. Sprinkle with seeds, if using. Bake bagels about 20 minutes or until browned; if baking sheets don't fit on center rack, bake them one above the other and switch their positions after 10 minutes. If not serving them right away, cool them on a rack and wrap them. Make bagel dough and let it rise. (If you prefer, you can make the dough 1 day ahead, let it rise 30 minutes and punch it down. Then cover it with a damp cloth or plastic wrap so it doesn't dry out and refrigerate it overnight. Let it come to room temperature before shaping bagels.) Knead the risen dough lightly. Roll dough into a thick log. For every cup of flour, cut into 3 pieces with a floured knife to make 3 bagels. (4 cups of flour yields 12 pieces.) Roll each piece of dough into a very smooth ball by holding it under your cupped palm on an unfloured surface, and rolling it over and over while pressing it firmly on the surface. The more the dough is rolled, the more evenly shaped and smooth the final bagel will be. Flatten one ball slightly. Make a hole by flouring your index finger and pushing it through the center of the dough ball. Twirl the dough around your finger on the work surface to stretch the hole; then insert 2 fingers and continue twirling until hole is about 1 inch in diameter and evenly round. Gently pull the edges to even out the shape of the bagel. Transfer the bagels to a floured board. Cover and let rise 15 minutes. Boil and bake them as directed in each recipe. Review: I made these for the 1st time this morning. The texture was perfect on these bagels but they were lacking flavor. I used the "make ahead" method hoping this would help the flavors develop more during the resting period. I didn't add any toppings as I was trying to recreate the typical egg bagels that I used to eat almost every morning many years ago when I was working in the North East. This is a very good starting point though and will post if I'm successful in coaxing a little more flavor out of these. I was actually surprised that they came out actually looking like bagels. Have fun with it.. S(Internet address): https://www.cookstr.com/recipes/egg-bagels - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 6g Fat (24.4% calories from fat); 7g Protein; 35g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 313mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0514 --------------- MESSAGE bread-bakers.v120.n029.5 --------------- Date: Sat, 01 Aug 2020 15:43:06 -0700 From: Reggie Dwork Subject: Easy Homemade Buttermilk Biscuits with Honey Butter * Exported from MasterCook * Biscuits with Honey Butter, Easy Homemade Buttermilk Recipe By :Kelly Senyei Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE BISCUITS: 4 cups all-purpose flour 2 Tablespoons baking powder 3 Tablespoons sugar 3/4 teaspoon kosher salt 1 cup unsalted butter -- cold (2 sticks) 1 1/2 cups buttermilk -- cold, plus additional for brushing biscuits FOR THE BUTTER: 1/2 cup unsalted butter -- at room temp (1 stick) 1 Tablespoon fresh chives -- chopped 1/4 teaspoon kosher salt 2 1/2 Tablespoons honey 2 Tbsp orange Zest -- from one orange (to 3 Tbsp) So grab a few pantry staples, skip the refrigerated tubes-o-dough and bake your way to the best-ever buttermilk biscuits. PREP: 10 MINUTES COOK: 15 MINUTES Line a baking sheet with parchment paper or a Silpat baking mat. In a large bowl, whisk together the flour, baking powder, salt and sugar. Using a box grater, grate the cold butter into the flour mixture and gently use your hands to mix it together, working the butter into the flour mixture with your fingers. Stir in the buttermilk, mixing just until combined. Lightly flour your work surface. Transfer the dough to your work surface then gently knead it just until it comes together. Using a rolling pin, roll the dough until it is 1/2" thick. Fold it in half and then in half again (to form layers) then roll out the dough again until it is 3/4" thick. Using a 3" circular cookie cutter, cut the dough into biscuits then transfer them to the prepared baking sheet. (Scraps can be rerolled one time; See Notes) Brush the tops of the biscuits with buttermilk then place the baking sheet in the freezer for 15 minutes. (See Note) Preheat the oven to 425F. Bake the biscuits on the center rack for about 15 minutes or until they have risen and are golden brown. Remove them from the oven and allow them to cool slightly before serving with Honey Butter (recipe follows). MAKE THE BUTTER: Combine all of the ingredients in a small bowl and stir to combine. Refrigerate until ready to use. NOTES: Prior to baking, the biscuits can be wrapped securely in plastic wrap and frozen for up to three months. There is no need to thaw them before baking. Simply arrange them on a parchment paper-lined baking sheet and bake them in a 425F oven for 20 to 25 minutes or until they have risen and are golden brown. When cutting out the biscuits with a cookie cutter, simply press the cookie cutter down into the dough to form the biscuits. Do not twist it. Twisting the cookie cutter seals the edges of each biscuit and prevents them from properly rising while baking. Review: My husband made these this morning and they are perfection! They're buttery and flaky; I told my husband he should make them every week for us! Review: Love these. So good even from frozen. S(Internet address): https://www.justataste.com/easy-homemade-buttermilk-biscuits-honey-butter-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 593 Calories; 36g Fat (53.4% calories from fat); 8g Protein; 61g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 655mg Sodium. Exchanges: 3 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 7 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0423 --------------- MESSAGE bread-bakers.v120.n029.6 --------------- Date: Sat, 01 Aug 2020 15:48:06 -0700 From: Reggie Dwork Subject: Southern Buttermilk Biscuits * Exported from MasterCook * Biscuits, Southern Buttermilk Recipe By :Fran Thompson Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cold butter -- cubed 2 cups self-rising flour 3/4 cup buttermilk Melted butter The recipe for these four-ingredient biscuits has been handed down for many generations. Prep/Total Time: 30 min. In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4" thickness. Cut with a floured 2 1/2" biscuit cutter. Place on a greased baking sheet. Bake at 425F until golden brown, 11 to 13 minutes. Brush tops with butter. Serve warm. Editor's Note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Cal 197, Fat 11g, Carb 22g, Sod 451mg, Fiber 1g, Pro 4g Review: These were super easy to make and went together quite quickly. My son's gobbled them up! They are really good with honey! Review: This is the easiest and greatest recipe ever. Its much faster thanking making dinner rolls and my family prefers it. Review: I used to make homemade biscuits only, but thru the years i had gotten lazy. Today the man wanted sausage and biscuits, no biscuots in house! So i used this recipe, may never buy a frozen or canned biscuit again. So good and easy.. makes enuf to freeze and have a couple more times for just the two of us. Source: "Originally published as Southern Buttermilk Biscuits in Quick Cooking May/June 2001" S(Internet address): https://www.tasteofhome.com/recipes/southern-buttermilk-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 12g Fat (48.8% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 538mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat. NOTES : 2019 - 0216 --------------- MESSAGE bread-bakers.v120.n029.7 --------------- Date: Sat, 01 Aug 2020 16:24:00 -0700 From: Reggie Dwork Subject: Bread Machine Cinnamon Raisin Bread * Exported from MasterCook * Bread Machine Cinnamon Raisin Bread Recipe By :Carroll Pellegrinelli Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 3 tablespoons butter 2 teaspoons salt 3 tablespoons brown sugar -- packed 4 1/4 cups bread flour 2 tablespoons nonfat dry milk 2 teaspoons cinnamon 2 teaspoons active dry yeast 1 cup raisins For Serving: butter -- room temperature Cinnamon raisin bread is a lightly sweet yeast bread scented with cinnamon and studded with plump dried fruit. It's especially delicious for breakfast spread with butter or cream cheese. By using a bread machine, it also frees you up to make other brunch dishes like an egg casserole. Leftovers are excellent toasted or turned into delicious cinnamon French toast, and this bread freezes well, too. Total: 2:50 Prep: 20 mins Cook: 2:30 Yield: 1 (2 lb) loaf Place the ingredients in the bread machine pan in the order listed: water, butter, salt, brown sugar, bread flour, nonfat dry milk, cinnamon, and active dry yeast. When adding the yeast last, make a small well with your finger to place the yeast. This will ensure the proper timing of the yeast reaction. Process the bread in the bread machine at the sweet, rapid, or timed cycle, or according to manufacturer's directions. The raisins should be added at the fruit and nut signal. If you add them in the beginning, the raisins will be pulverized. Depending on your machine the fruit and nut signal comes anywhere from 30 to 40 minutes into the cycle. Allow the bread machine to proceed through its cycle and bake the bread. Let the bread cool before serving. Serve with room temperature butter. Enjoy! Tip: If you have at least 4 pieces of leftover cinnamon-raisin bread, why not make French toast? In a shallow bowl, beat 2 eggs with 1/2 cup milk. Heat a frying pan with a little butter. Dip each slice into the egg mixture, making sure to coat both sides of the bread. Place each slice in the heated pan. Cook for a couple of minutes, or until cooked and lightly toasted, and flip. Serve your French toast warm with slightly heated maple syrup. Review: This did not work, my raisins collected and stayed on the bottom, a few lucky ones made their way into the bread. Otherwise, it was a mush of raisins on the bottom. Bread taste was very nice. Response: Maybe you needed to coat your raisins with flour before adding to machine. In regular baking, it keeps them and/or nuts from all sinking to the bottom sinking Review: It works wonderfully. Just use the dough cycle, and bake the bread in the oven, not the bread machine. S(Internet address): https://www.thespruceeats.com/bread-machine-cinnamon-raisin-bread-recipe-304382 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 303 Calories; 5g Fat (13.4% calories from fat); 8g Protein; 58g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 475mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0801 --------------- MESSAGE bread-bakers.v120.n029.8 --------------- Date: Sat, 01 Aug 2020 18:23:53 -0700 From: Reggie Dwork Subject: Black-and-White Conchas * Exported from MasterCook * Conchas, Black-and-White Recipe By :Rick Martinez Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 1/4 tsp active dry yeast -- (1 1/4-oz. envelope) 1/2 cup whole milk -- warm (about 110F) 3 large eggs -- room temperature 6 Tbsp. granulated sugar -- (75 g) 2 tsp. Diamond Crystal salt -- or 1 1/4 tsp. Morton kosher salt 3 Tbsp. nonfat dry milk powder 3 cups bread flour -- plus more for surface (375 g) 10 Tbsp. unsalted butter -- cut into 10 even pieces, room temperature Topping and assembly 1 cup all-purpose flour -- plus 1 Tbsp. all-purpose flour -- (133 g) 2/3 cup powdered sugar -- (73 g) 1/2 cup ghee -- refined coconut oil, or vegetable shortening, melted and cooled 1 tsp. Diamond Crystal salt -- or 1/2 tsp. Morton kosher salt 1 tsp. vanilla paste -- or extract 1 Tbsp. unsweetened cocoa powder -- preferably Dutch-process 1 large egg The two most classic concha flavors you'll find at panaderias in Mexico are chocolate and vanilla. (The shell-shaped sugar topping to these classic Mexican sweet breads also come in fun colors, but those are usually vanilla in disguise.) For concha fanatic Rick Martinez, the question was always why couldn't he have both? "For those who want a little bit of everything (like me)," Rick says, "I give you La Concha Negra y Blanca." It's a fun little play on New York's famous Black-and-White cookie, amped up with lots of chocolate and vanilla flavor. Note that Rick recommends using vanilla paste (we like the one from Heilala), which holds onto its flavor better than extract or beans when heated, and Dutch-process cocoa, which lends a deeper, richer chocolate flavor than regular cocoa. Dough: Whisk yeast and milk in the bowl of a stand mixer to combine. Let sit 10 minutes for yeast to dissolve. Whisk eggs, granulated sugar, and salt in a small bowl. Add egg mixture, milk powder, and 3 cups bread flour to yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Fit bowl onto stand mixer fitted with dough hook and mix on medium speed until dough comes together but is still slightly tough, about 3 minutes. Increase speed to medium high and beat, adding butter a piece at a time and waiting until absorbed before adding the next piece, until dough is smooth, elastic, and very tacky but pulls away from sides of bowl (dough will look broken as you add the butter, but don't worry; it will eventually come together), about 15 minutes. This may seem like a long knead time, but it will improve the final texture of the bread. Cover bowl tightly and chill until doubled in volume, at least 12 hours. Letting dough rise in the fridge for a longer period of time will produce a dough with the best flavor, but if you don't have the time, cover dough and let rise in a warm (about 80F is ideal), draft-free spot until doubled in volume, 35 to 50 minutes. The visual cue is more important here than the time. How long your dough takes to proof will depend on how warm your kitchen is. You don't want to overproof the dough, so check it at 35 minutes. Finished dough will smell buttery and yeasty and have doubled in size. If it is not there, check again in 10 minutes. Gently deflate dough by pressing it down and folding it over onto itself. Repeat until completely deflated. Do ahead: Dough can be made 3 days ahead. Keep chilled (do not deflate until ready to form into rolls). Line 2 baking sheets with parchment paper. Beat flour, powdered sugar, ghee, salt, and vanilla in the bowl of a stand mixer fitted with the paddle attachment until combined and smooth. Transfer half of sugar topping to a small bowl. Add cocoa powder to remaining sugar topping and beat on medium-low speed to combine. Divide both vanilla and chocolate sugar toppings into 12 equal pieces (about 15 g each). Gently roll 1 vanilla ball and 1 chocolate ball into a single ball, making sure to keep colors from blending. Repeat with remaining balls and transfer to a plate. Cover loosely and let sit until ready to use. Turn out dough onto a work surface and divide into 12 equal pieces (about 80 g each). Working one at time, rest a cupped hand over dough so your palm and fingers enclose it and vigorously work your hand in a circular motion on the counter to shape dough into a smooth, round ball (the friction between the dough and the work surface will create tension, stretching dough into a taut dome). Transfer to prepared baking sheets. Arrange 6 balls on each, spacing evenly apart. Beat egg with 1 Tbsp. water in a small bowl to blend and brush 1 dough ball with egg wash. Using kitchen shears, cut open the sides of a small resealable plastic bag so that it opens up like a book. Place 1 piece of sugar topping on 1 side of open bag and fold other side over to cover. Using a small skillet or saucepan, press down on ball to flatten into a 4"-diameter disk. Carefully peel open bag and invert disk onto dough ball; fit it to the dough so it covers the top and sides of ball completely without overlaps. Carefully remove bag. Using a rubber spatula, scrape off any topping stuck to bag and repeat process with remaining egg wash, dough balls, and sugar topping. Let conchas rise in a warm, draft-free spot until almost doubled in size, about 1 1/2 to 2 hours (if dough was proofed at room temperature, this may only take 1 hour). Place a rack in middle of oven; preheat to 325F. Select a starting point on left side of dough, and, using a razor or sharp paring knife, very lightly score half-moon lines into topping so they radiate out across topping, starting from the same point and spacing about 1/3" apart. You want to be careful not to deflate the dough, so don't press down and let the weight of the knife do the cutting (you don't need to cut through the topping). Place 1 baking sheet of conchas in the fridge and bake the other sheet until dough is golden brown, topping is very lightly darkened, and an instant-read thermometer inserted into the center registers 195F, 20 to 30 minutes. Let cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of conchas. Do ahead: Conchas can be baked 3 days ahead. Store tightly wrapped at room temperature. Review: The first two times I've made these, I had bread flour, but no milk powder. And they turned out perfect! I read a review that said score the topping before the second rise, so that's what I've been doing and they turn out great. The third time I've made them (don't judge me, it's quarantine), I had milk powder, but only AP flour. And the dough was WAY too sticky. I added maybe a third of a cup of extra flour until the consistency looked right - and they turned out fine! The ultimate test was on Mother's Day when I presented these to my born-in-Mexico mom who immediately ordered a batch for the following week. Review: I don't know what happened to my conchas, they spread out too much. They looked like concha cookies. I think that maybe I didn't weigh the flour correctly and put too little. They tasted really good tho. Review: Definitely a project kind of recipe, but so worth it! I used oatmilk instead of whole, and buttermilk powder instead of nonfat dry milk powder, since that's what I had on hand. I did have some trouble with the topping-ended up using my hands (floured) instead of a pan because I couldn't get the topping off the plastic when I used a pan, and the topping separated a bit more than I think it was supposed to in the rising/baking process, but that was probably all user error. Regardless, they were delicious and I'm currently trying to resist the urge to stuff them all in my face. Review: I have not eaten many conchas in my life, so I can't say these are the best ever, but eating a warm bun after a long day in lock-down was the little bit of joy that I needed. This was a project-y recipe, but the instructions are clear. The most difficult part is getting a method down for forming/placing the sugar coating on the buns (I used flour to keep the sugar discs from sticking to the plastic wrap, but I wish I would have also tried powdered sugar.) Review: These were a fun project recipe and they turned out delicious! The internal temperature point was very helpful, I'd love to see this in more recipes. I would consider scoring the surface before their second rise. Mine turned out with much more ~natural~ looking cracks because the shells broke as the dough rose. Review: These are fantastic. I've grown up eating conchas and some of my best memories are sitting with my grandma having pan de dulce with coffee in the morning. I have tried many several recipes to make conchas at home, but none have been quite right. Except for this one. They were fairly straightforward to make but absolutely delicious. They have a rich milky flavor and the topping isn't too sweet but full of flavor. The blend of white and chocolate is also just visually beautiful. I can't wait to make these over and over again for my family for years to come. S(Internet address): https://www.bonappetit.com/recipe/black-and-white-conchas - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 417 Calories; 21g Fat (46.0% calories from fat); 9g Protein; 48g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 573mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0801 --------------- END bread-bakers.v120.n029 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved