Date: Mon, 10 Aug 2020 04:41:30 +0000 --------------- BEGIN bread-bakers.v120.n030 --------------- 01. Bing Bread (Reggie Dwork) 02. Savory Fondue Babka (Reggie Dwork) 03. Anadama Bread #3 (Reggie Dwork) 04. Milk Bread 1 (Reggie Dwork) 05. Banana-Walnut Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n030.1 --------------- Date: Sat, 08 Aug 2020 17:15:15 -0700 From: Reggie Dwork Subject: Bing Bread * Exported from MasterCook * Bread, Bing Recipe By :Beverly Kim Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sour Cream Butter 1/2 cup unsalted butter -- room temperature (1 stick) 2 tablespoons sour cream 3/4 teaspoon kosher salt Bread and Assembly 2 1/4 tsp active dry yeast -- (1 1/4-oz. envelope) 2 tablespoons sugar -- plus 1 1/2 tsp. sugar 2 1/2 teaspoons kosher salt -- divided 4 cups all-purpose flour -- plus more for surface 1 large russet potato -- unpeeled, cut into 1/2" pieces 3 tablespoons vegetable oil -- divided 1 pound bacon -- cut crosswise into thirds 2 tablespoons toasted sesame oil -- divided 8 ounces white cheddar cheese -- grated (about 2C) 1 1/2 cups thinly sliced scallions -- (from about 1/2 bunch) 1 tablespoon soy sauce -- or low sodium soy sauce 2 tablespoons sesame seeds -- divided At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10". Makes two 10" or six 6" round loaves. Sour Cream Butter: Whisk butter, sour cream, and salt in a medium bowl until smooth; set aside. DO AHEAD: Butter can be made 3 days ahead. Cover and chill. Combine yeast, 2 Tbsp. sugar, 2 tsp. salt, and 2 cups very warm (but not hot) water in a large bowl, whisking to dissolve. Let sit until foamy, about 5 minutes. Add 4 cups flour and mix with a wooden spoon until dough comes together in a shaggy ball with only a few dry spots of flour remaining. Cover with plastic wrap and let sit in a warm place until doubled in size, 50 to 70 minutes. Meanwhile, preheat oven to 400F. Toss potato with 1 Tbsp. vegetable oil and remaining 1/2 tsp. salt on a rimmed baking sheet and roast, tossing once, until potato is golden brown and soft, 15 to 20 minutes; let cool. While potato is roasting, chill bacon in freezer until firm but not frozen, 12 to 15 minutes. Transfer to a food processor and pulse until coarsely chopped. Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 15 to 20 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Once dough has doubled in size, gently punch down and transfer to a generously floured surface. Knead, adding more flour a tablespoonful at a time if dough is very sticky, until smooth (dough should be very soft, pliable, and slightly sticky). Divide dough in half. Flour surface generously. Cover 1 piece of dough with plastic so that it doesn't dry out. Roll out the other piece of dough, adding more flour as needed to prevent sticking, to a 13" round about 1/4" thick. Brush excess flour from dough, then brush with 1 Tbsp. sesame oil. Sprinkle with half of potato, bacon, cheese, and scallions. Roll up dough like a jelly roll. Pinch together seam and each end to seal, then gently squeeze and press from the center toward the ends to elongate the roll slightly and even out thickness. Starting from one end, coil roll (like a rope) to form a large spiral. Gently flatten spiral with your hand to form a 9" circle, sprinkling with lightly with more flour to prevent sticking if needed. Cover and repeat with remaining dough, potato, bacon, cheese, scallions, and 1 Tbsp. sesame oil. Whisk soy sauce, 1 1/2 tsp. sugar, and 2 Tbsp. water in a small bowl until sugar is dissolved. Heat a 10" cast-iron skillet over medium. Add 1 Tbsp. vegetable oil, swirling to coat. Carefully place 1 spiral of dough in hot skillet (keep remaining spiral covered) and brush with soy glaze. Cover pan with a lid and cook until underside of bread is golden brown, 5 to 10 minutes (rotate skillet on burner as needed for even browning). Uncover and flip bread over. Brush top with soy glaze and sprinkle with 1 Tbsp. sesame seeds. Transfer skillet to oven and cook, uncovered, until underside is golden brown, 15 to 18 minutes (tent with foil if top gets too dark before bottom is golden brown). Transfer to a wire rack and let cool 15 minutes. Repeat with remaining round of dough, soy glaze, 1 Tbsp. sesame oil, and 1 Tbsp. sesame seeds. Cut warm bread into wedges and serve with sour cream butter. Cal 230, Fat 12g, Carb 21g, Sod 520mg, Fiber 1g, Pro 10g Review: Delicious! I was nervous that I wouldn't get this right, but it came out great. Just hand chopped the bacon rather than the food processor and that was fine. A great holdover until our next meal at Parachute! Review: This bread was amazing. Had a loaf with dinner for 4 people, and loved by all. I'll make it again. Review: This is good. I halved the recipe because I am alone in quarantine. I am not sad, it's just the facts. Time to make another. Review: This recipe did not work for me ... at least the bread didn't, and I'm not one to shy away from making bread at home. The dough did double in size, but it was so wet I could not knead it. I probably added at least one cup of additional flour, trying to get it to come together, but it just didn't happen. I live in Northern Arizona, so I'm slightly at a higher altitude with zero percent humidity. I'm just wondering what I did wrong ... two cups of water vs only four cups of flour just doesn't seem right to me. I've been to Parachute, love their bing bread, and want to make this recipe work. Thoughts? S(Internet address): https://www.bonappetit.com/recipe/bing-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 719 Calories; 48g Fat (60.2% calories from fat); 26g Protein; 45g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 1586mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0808 --------------- MESSAGE bread-bakers.v120.n030.2 --------------- Date: Sat, 08 Aug 2020 17:34:05 -0700 From: Reggie Dwork Subject: Savory Fondue Babka * Exported from MasterCook * Savory Fondue Babka Recipe By :Kathleen Silverfield Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1/2 cup milk -- warmed to 100F 2 1/4 teaspoons active dry yeast 2 large eggs 1 tablespoon Diamond Crystal salt -- or 1 3/4 tsp Morton 1 teaspoon sugar 2 1/2 cups all-purpose flour 7 tablespoons unsalted butter -- small pieces, room temp Nonstick vegetable oil spray 1 garlic clove -- finely grated 1 tablespoon kirsch -- or apricot eau de vie 1 tablespoon fresh lemon juice All-purpose flour -- for dusting 3 ounces grated Emmenthal cheese -- about 1C 3 ounces grated Gruyere cheese -- about 1C Freshly ground black pepper 1 large egg yolk Okay, yes, you can omit the eau de vie in this cheesy loaf recipe. But it really echoes the flavor of fondue in an unexpected and playful way. Makes one 9x5" loaf Dough: Whisk milk and yeast in the bowl of a stand mixer (or large bowl if kneading by hand). Let sit until foamy, about 10 minutes. Whisk eggs, salt, and sugar in a small bowl. Add egg mixture and flour to yeast mixture. Mix with a wooden spoon until a shaggy dough forms. Beat with dough hook on medium speed (dough will be very dry and shaggy), adding 7 Tbsp. butter one piece at a time, until dough is smooth, elastic, and very tacky but pulls away from sides of bowl, about 10 minutes. (Alternatively, knead dough on a lightly floured surface until smooth and elastic, about 10 minutes.) Grease a large bowl with butter; transfer dough to bowl. Cover with plastic wrap and let sit in a warm place until doubled in size, about 1 hour. Do Ahead: Dough can be made 1 day ahead; cover and chill. Lightly coat loaf pan with nonstick spray, then line with parchment paper, leaving a 2" overhang on long sides. Coat parchment with nonstick spray. Mix garlic, eau de vie, and lemon juice in a small bowl. Turn out dough onto a lightly floured surface. Roll out to a 16x10" rectangle and orient so long side is facing you. Brush garlic mixture over dough, going all the way to the edges. Top with cheese and generously season with pepper. Roll up dough away from you like a jelly roll, pulling lightly on it as you roll to maintain thickness. (Use a metal bench scraper if needed to help dough release from surface.) Using a serrated knife, cut log in half lengthwise so layers of cheese and dough are exposed. Arrange halves cut side up and side by side. Place one half over the other to make a narrow X, then twist the two ends on one side twice. Repeat on opposite side. (You should have a total of 4 twists.) Transfer dough to prepared pan. Spray plastic wrap with nonstick spray and loosely drape over pan. Let sit in a warm place until almost doubled in size, about 1 hour. Preheat oven to 375F. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash. Bake babka until top is golden brown, 25 to 35 minutes. Transfer pan to a wire rack and let babka cool in pan 15 minutes. Turn out onto a wire rack using parchment overhang and running a paring knife around edges to help loosen, if needed. Let cool completely before slicing. Review: OMG. This is AMAZING! I make a lot of desserts and give them away to my husband's workplace. He told one of the individuals prefers my more savory takes so I decided to give this recipe a try. It didnt seem like something I would care for as much. But once we tasted it, oh wow. Needless to say, none of it actually went to his workplace. I get a little selfish with the extra special creations. Review: Pretty fab! The star here is the dough, it is a delight to work with. I found the dough too salty as written - so I drop the salt back by half. I also don't keep eau di vie around, but I used a splash of white wine and it worked pretty well. I really can't stress how good this dough is, I use a variation of it every time I want to make an enriched dough, dial up the sugar for sweet breads or as is for anything savory. S(Internet address): https://www.bonappetit.com/recipe/savory-fondue-babka - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 9g Fat (48.8% calories from fat); 6g Protein; 14g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 396mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0808 --------------- MESSAGE bread-bakers.v120.n030.3 --------------- Date: Sat, 08 Aug 2020 17:56:44 -0700 From: Reggie Dwork Subject: Anadama Bread #3 * Exported from MasterCook * Bread, Anadama #3 Recipe By :Alison Roman 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 -------- ------------ -------------------------------- 2 tablespoons unsalted butter -- room temperature, plus more 2 1/4 tsp. active dry yeast -- (1 1/4-oz envelope) 1 cup cornmeal -- stone-ground medium 1/4 cup molasses -- mild-flavored (light) 2 tablespoons white sesame seeds -- or hemp seeds 1 tablespoon black sesame seeds -- or nigella seeds 2 teaspoons flax seed -- golden 2 teaspoons flax seed -- brown 2 teaspoons poppy seeds 1 1/4 teaspoon kosher salt 2 cups all-purpose flour -- plus more for surface 1 large egg -- beaten to blend Salted butter -- for serving We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them. Preheat oven to 375F. Lightly butter an 8x4" loaf pan and line with parchment paper, leaving generous overhang. Place yeast in a medium bowl (or the bowl of a stand mixer) and add 1 cup warm water; stir to dissolve yeast. Add cornmeal, molasses, hemp seeds, nigella seeds, golden and brown flaxseed, poppy seeds, salt, 2 cups flour, and 2 Tbsp. unsalted butter. Using a wooden spoon (or dough hook if using stand mixer), mix until no dry spots remain. Turn out dough onto a lightly floured surface and knead until dough is smooth and elastic, 10 to 15 minutes (alternatively, mix in stand mixer on medium speed 8 to 10 minutes). Lightly butter a medium bowl. Transfer dough to bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free spot until almost doubled in size, about 1 hour. Punch down dough to deflate; cover. Let rise again until about doubled in size, about 1 hour. Turn out dough onto a lightly floured surface and pat into an 8x4" rectangle. Starting at the short side farthest from you, roll up dough, pinching the seam as you go, to create a tight roll. Pinch seam to close; tuck ends under and pinch to seal. Place seam side down in prepared pan and cover with plastic. Let dough rise until it crests the top of the pan and springs back slightly when pressed, about 1 hour. Brush top of dough with egg. Bake, rotating halfway through, until bread is baked through and top is a deep golden brown, 45 to 50 minutes. Let cool slightly in pan on a wire rack before turning out. Let cool before slicing (if you can wait that long). Serve with salted butter. Do Ahead: Bread can be made 5 days ahead. Store tightly wrapped at room temperature. Cal 260, Fat 7, Carb 43g, Sod 320mg, Fiber 3g, Pro 7g S(Internet address): https://www.bonappetit.com/recipe/anadama-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 4g Fat (22.1% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 206mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0808 --------------- MESSAGE bread-bakers.v120.n030.4 --------------- Date: Sat, 08 Aug 2020 18:23:34 -0700 From: Reggie Dwork Subject: Milk Bread 1 * Exported from MasterCook * Bread, Milk 1 Recipe By :Alessandra Gordon Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp. dry yeast -- (2 1/4-oz. envelopes) 2 cups warm water -- divided 5 1/3 cups bread flour -- (720 g) 3 Tbsp. sugar -- (34 g) 14 g kosher salt -- Note 2 1/2 Tbsp. unsalted butter -- room temp, plus more for bowl (34g) Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now. The precision required is an excellent excuse to buy a scale, but if you still want to measure out by volume, make sure to spoon the flour into the measuring cups and level off all ingredients - accuracy matters here. Using pain de mie pans creates a taller loaf with a crispier crust, but regular loaf pans will work as well. We streamlined the traditional spiraled dough shaping technique for ease. Makes two 9x5" loaves Note: (1 Tbsp. plus 2 1/2 tsp. Diamond Crystal salt or 1 Tbsp. Morton) Place a rack in middle of oven; preheat to 400F. Whisk yeast and 1/2 cup warm water (about 90F) in a small bowl. Let sit until foamy, about 5 minutes. Mix flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook on lowest speed. With the motor running, gradually add yeast mixture and 1 1/2 cups warm water (90F). Increase speed to the next level and mix until dough firms up into a mass around the hook (it should still be sticking to the bottom of the bowl), 8-10 minutes. Increase speed to the next level; add 34g butter in 3 additions, mixing 30 seconds after each. Mix until dough tightens and is smooth and elastic, 12-14 minutes. Slap dough onto a surface with force (reserve bowl), then immediately pull some of the dough up and fold it over itself. Repeat slapping-and-folding process 2 more times, then form dough into a ball. Butter reserved bowl and place dough inside. Cover tightly with plastic wrap and drape a kitchen towel over to keep warm. Let rise near oven (a warm, draft-free spot is ideal) until nearly doubled in size (dough should spring back slowly when you poke it), 30-45 minutes (time will vary depending on the warmth of your kitchen, but be careful not to overproof). Punch down dough, divide in half, and shape each into a ball. Liberally butter two 9x5x5" pain de mie pans and lids or 9x5" loaf pans. Using your hands, flatten 1 ball of dough into a 9x6" rectangle. Starting with a long end, roll up like a jelly roll into a tube. Place in a prepared pan, nudging to fit snugly. Repeat with remaining dough. Cover pans with plastic wrap; return to warm spot. Let sit until dough is 1/2" from top of pan (don't let it rise higher or dough will deflate when you slide on the lids), 30-45 minutes. Remove plastic wrap; place lids on pans if using pain de mie. Bake bread until deep golden brown, 35-40 minutes. Turn out onto a wire rack and let cool before slicing. Review: DON'T start pre-heating the oven in the beginning as the recipe says; there's around two hours of making the dough and resting before you begin to cook it. My oven is awesome and heats up fast, I give it about 30 minutes to fully heat the oven. The bread is good, white bread. I used milk in place of all the water. Review: Easy, great flavour, and authentic, without the added step of tangzhong. I make this by hand and the kneading isn't difficult at all. Makes great, fast sandwich bread with a chewy toothsome crust. Also great as hamburger buns. Easy to make, you won't even miss the milk. Review: I've been looking for a white sandwich bread which is soft yet "tight" enough to hold together as a sandwich. This is fabulous!!! I followed the directions exactly, including kneading 8 min then adding butter and kneading another 12 minutes. Dough was rather sticky and soft when I slapped it on the counter, so I sprayed the counter with cooking spray to keep it from sticking. while forming the dough I lightly floured the counter. I highly recommend this recipe. Review: I made it following this recipe and it was very good! Right this minute I am trying it with milk instead of water and a stick of butter. Wish me luck! Review: This worked really well for me! Followed all the instructions and the bread came out so soft. It also makes really great toast. I used dough conditioner in this. I can't wait to make again! S(Internet address): https://www.bonappetit.com/recipe/japanese-milk-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 1g Fat (12.3% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 147mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0808 --------------- MESSAGE bread-bakers.v120.n030.5 --------------- Date: Sun, 09 Aug 2020 21:27:47 -0700 From: Reggie Dwork Subject: Banana-Walnut Bread * Exported from MasterCook * Bread, Banana-Walnut Recipe By :Ann Taylor Pittman Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup buttermilk -- whole 1/2 Cup quick-cooking oats 6 ounces white whole-wheat flour -- (1 1/2C, 170g) 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 3 Tablespoons packed light brown sugar 2 Tablespoons roasted walnut oil 1/4 Cup chopped walnuts -- (1 oz, 28g) 1/2 teaspoon ground cinnamon 1/8 teaspoon kosher salt 3 Tablespoons quick cooking oats 1 Tablespoon white whole wheat flour 1 1/3 Cups mashed very ripe bananas -- about 3 (10 3/4oz, 300g) 1 1/2 teaspoons vanilla extract 2 large eggs -- lightly beaten 3/4 Cup packed light brown sugar 1/4 Cup roasted walnut oil 1/2 cup chopped walnuts -- optional (2 oz, 56g) Cooking spray Jeff & Reggie's notes: We substituted 3/4C milk + 3T Saco cultured buttermilk powder for the buttermilk and used all-purpose flour instead of white whole-wheat. We used pecans instead of walnuts and toasted them in the toaster oven, 300F for 3 minutes. We substituted canola oil for the walnut oil and added 1/2 cups chopped nuts to the batter - the original recipe only put them in the topping. The topping had slightly salty spots but not unplesant, YMMV. Our loaf baked 65 min. The bread is very good - we'll certainly make it again. This easy banana bread recipe is healthy, nourishing, and incredibly indulgent. Quick-cooking oats, tangy buttermilk, brown sugar, a double nutty dose of chopped walnuts and walnut oil, and of course - bananas - take this moist banana bread to a whole new level. The secret to this banana bread's deep, nutty flavor is roasted walnut oil. Note: If you would rather, though, you can use regular walnut oil for more subtle walnut notes. Freeze extra slices of banana bread with wax or parchment paper between them. Reheat in the toaster oven on dark toast setting, or broil 1 to 2 minutes per side. Active: 15 Mins Total: 1:35 Serving: 1 slice Preheat oven to 350F. Stir buttermilk into 1/2C oats in a bowl; let stand 10 minutes. Place 6 ozs (1 1/2C,170g) flour in a bowl. Stir in baking powder, baking soda, and 1/2 teaspoon kosher salt. Combine 3 Tbsp sugar, 2 Tbsp oil, nuts, cinnamon, 1/8 teaspoon kosher salt, 3 Tbsp oats and 1 Tbsp flour in a small bowl. Add bananas, vanilla, eggs, and 3/4C brown sugar and 1/4C oil to buttermilk mixture; fold in flour mixture. Spoon batter into a 9 x 5" loaf pan coated with cooking spray. Sprinkle walnut streusel over top. Bake at 350F until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan on a wire rack 15 minutes. Remove bread from pan; serve warm, or cool completely. To remove from pan and perserve the topping, cover the loaf with plastic wrap - just enough to cover the bread and not stick to the pan. Place a rack on top, invert, and remove the pan. Place a second rack on the upturned loaf and invert again. Cal 190, Fat 8g, Carb 27g, Sod 208mg, Fiber 2g, Pro 4g S(Internet address): https://www.cookinglight.com/recipes/banana-walnut-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 10g Fat (38.8% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0315 --------------- END bread-bakers.v120.n030 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved