Date: Mon, 24 Aug 2020 05:12:40 +0000 --------------- BEGIN bread-bakers.v120.n032 --------------- 01. Biscuits with Sausage Gravy (Reggie Dwork) 02. Bread made with Fruit Yeasted Water (Reggie Dwork) 03. Baked Hush Puppies (Reggie Dwork) 04. German Potato Kartoffelbrot (Reggie Dwork) 05. Bread Machine Hot Dog Rolls (New England Style) (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n032.1 --------------- Date: Sun, 23 Aug 2020 16:47:25 -0700 From: Reggie Dwork Subject: Biscuits with Sausage Gravy * Exported from MasterCook * Biscuits with Sausage Gravy Recipe By :Michelle Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Food Processor Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE BISCUITS: 125 g all-purpose flour -- (1C) 125 g cake flour -- (1C) 1 teaspoon granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda -- (1/2t) 1/2 teaspoon salt -- (1/2t) 113 1/2 g unsalted butter -- chilled, small pieces (1/2C) 180 ml buttermilk -- (3/4C) FOR THE SAUSAGE GRAVY: 453 5/8 g breakfast sausage -- (1lb) 41 2/3 g all-purpose flour -- (1/3C) 976 ml whole milk -- (4C) 2 teaspoons black pepper 1/2 teaspoon seasoned salt Fluffy buttermilk biscuits are smothered in creamy sausage gravy. prep: 15 MINUTES cook: 40 MINUTES total: 55 MINUTES Preheat oven to 450F. Line a baking sheet with parchment paper or a silicone baking mat (do not grease your baking sheet). Place the flours, sugar, baking powder, baking soda and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six pulses. If making by hand, use a pastry blender or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, distribute the butter evenly over the dry ingredients. Cover and process with twelve pulses. If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight pulses. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Pat the dough into a 3/4" thick circle. Cut out the dough rounds with a 2" biscuit cutter. Push together the remaining pieces of dough, again pat into a 3/4" thick circle, and cut out several more dough rounds. Discard the remaining scraps. Place the biscuits on the prepared baking sheet. Bake until the biscuit tops are light brown, 10 to 12 minutes. Remove baking sheet to a wire cooling rack while the sausage gravy is prepared. Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks. Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved. Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (10 to 15 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick. Spoon the gravy over the buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit. Cal 332, Fat 21g, Carb 23g, Sod 532mg, Pro 11g Review: I have made this recipe and it was delish! I did add to mine though. I added 2 tbsp of butter before I added the flour and after i added the milk i added 2 tbsp of powdered chicken boullion. It was sooo good. A must try. Review: This morning my family shoveled snow and then we came in to warm up. I whipped up this biscuit and sausage gravy recipe….wow, what a great and basically simple recipe! So yummy. S(Internet address): https://www.browneyedbaker.com/buttermilk-biscuits-with-sausage-gravy/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 374 Calories; 26g Fat (62.9% calories from fat); 10g Protein; 25g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 591mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0415 --------------- MESSAGE bread-bakers.v120.n032.2 --------------- Date: Sun, 23 Aug 2020 16:52:30 -0700 From: Reggie Dwork Subject: Bread made with Fruit Yeasted Water * Exported from MasterCook * Bread made with Fruit Yeasted Water Recipe By :Sonia Gupta Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For yeast water 1 cup raisins -- (or other fresh or dried fruit) (200 gm) 2 cups water -- (480 ml) For dough 50 grams Whole wheat flour 250 grams Unbleached All-purpose flour 5 grams salt 266 grams yeasted water Sonia is our featured baker today, offering you an insight on how to make bread using fruit yeasted water. Fruit yeasted water is where you ferment fruit in water and use the resulting wild yeast water to bake bread with. I think you will have a lot of fun with this formula. In a glass jar with lid, add raisins and one cup water. Close the lid. Stir it and leave it in a warm place for 24 hrs. After 24 hrs, add another cup of water. Shake it and leave it for 5 days. Keep stirring the mixture every 12 hrs. Notice the activity. With every passing day, you will notice bubbles and the fruit will start floating. On the 4th day (or sooner/later depending upon how warm it is), you will notice a pleasant fruity aroma coming from the water. That is the time to use your yeast water. In a separate glass jar add 50 gm yeasted water and 50 gm whole wheat flour. Leave this mixture on counter for 2 to 3 hr (until it doubles). After the mixture doubles, add remaining all-purpose flour and an additional 216 gm yeasted water. Using a spatula start mixing. When the dough comes together add salt and continue mixing until the dough is smooth. Cover the bowl with a kitchen towel and leave it at a warm place for 1 hr. For the next 2 hours, every 30 minutes pick the dough from the bowl with wet hands and stretch and fold it on itself until it resists to stretch any more. By the end of this activity, the dough should be smooth and springier. After the last stretch and fold, leave the dough on the counter and cover it with a bowl. Let it rest for 30 minutes. After 30 minutes, fold the edges inwards to shape like a ball. Meanwhile, prepare proving basket lined with a thickly floured cloth. Transfer the shaped boule into basket keeping seam side facing up. Cover the proving basket with a plastic bag and keep it in the refrigerator for 12 hrs. When it's ready to bake, preheat a Dutch Oven, baking stone/lid or clay pot in the oven at 220C/430F (for about 30 - 60 minutes). Remove the dough from refrigerator and transfer it to preheated Dutch Oven carefully, keeping seam side down. Using a Blade or sharp knife, slash the top. Spray some water. Cover it with lid and bake it at 220C/430F for 20 minutes with a lid on and for further 20 minutes without the lid. Remove the bread from oven and place it on a wired rack to cool down. S(Internet address): https://thebakingnetwork.com/make-bread-with-fruit-yeasted-water/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; trace Fat (2.3% calories from fat); 3g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 165mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Fat. NOTES : 2019 - 0705 --------------- MESSAGE bread-bakers.v120.n032.3 --------------- Date: Sun, 23 Aug 2020 17:01:31 -0700 From: Reggie Dwork Subject: Baked Hush Puppies * Exported from MasterCook * Bread, Baked Hush Puppies Recipe By :Jamie Deen, Bobby Deen and Melissa Clark Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup yellow cornmeal 1/3 cup all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup finely chopped onion 1/3 cup milk 2 large eggs -- lightly beaten 2 tablespoons unsalted butter -- melted For those of you who aren't familiar with them, hush puppies are crunchy little cornmeal fritters. We always have them at fish fries, and they're a real hit with kids (and everyone else). This is a healthier version of one of our Granny Paul's specialties. We bake them in mini muffin pans to have on hand for a snack. They travel well, too, so they're a great lunch box option. Editor's Note: These Baked Hush Puppies are perfect for just about any event on your social calendar! You can serve up these Baked Hush Puppies as a tasty side dish for a cookout or a tailgate party. Are you making soup for dinner tonight? Then this side dish will be the perfect accompaniment to a bowl of chicken or tomato soup. This easy quick bread recipe can be whipped up and ready to bake within minutes, and the ingredients list includes items you likely already have on hand at home. You'll love that you can make any meal a little more Southern when you include this recipe, too. Serves: 8 to 10 kids or 4 to 6 adults Preheat the oven to 450F. Lightly grease the cups of a 24-cup mini muffin pan or spray with nonstick cooking spray. Optionally, saute the onions in a little bit of oil for about 3 min. In a medium bowl, combine the cornmeal, flour, baking powder, salt, and pepper. In a separate bowl, mix together the onion, milk, eggs, and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened. Spoon a scant 1 tablespoon of the batter into each of the prepared mini muffin cups. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges. S(Internet address): https://www.cookstr.com/Side-Dishes/Baked-Hush-Puppies-Deen Yield: "24 mini muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 9g Fat (37.0% calories from fat); 7g Protein; 29g Carbohydrate; 2g Dietary Fiber; 124mg Cholesterol; 569mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0419 --------------- MESSAGE bread-bakers.v120.n032.4 --------------- Date: Sun, 23 Aug 2020 17:07:54 -0700 From: Reggie Dwork Subject: German Potato Kartoffelbrot * Exported from MasterCook * Bread, German Potato Kartoffelbrot Recipe By :Jennifer McGavin Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Potatoes Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium russet potatoes -- or mehlig-kochende, (400g) 1/4 cup water -- from the potatoes, (60 ml) 2 teaspoons oil 1 teaspoon active dry yeast -- can be instant yeast or not 2 1/2 cups bread flour -- (300g) plus more for kneading 3/4 teaspoon salt -- (to 1t) German potato bread, or kartoffelbrot, is made by combining equal parts of mashed potatoes and bread flour. That might sound a little strange to the uninitiated, but the combination yields a soft and springy loaf that you will love to eat. With two, 30-minute rises, it is also one of the quicker homemade breads. It is easiest to make with a stand mixer, but you can knead the potatoes in by hand, if necessary. Springy, moist and crunchy on the outside, potato bread goes well with hearty soups, bratwurst or with butter and jam. Prep: 2 hrs Cook: 50 mins Total: 2:50 Peel potatoes and cut into 6 pieces (or so) each. Cook in unsalted water until tender. Drain, reserving the water. Place the potatoes back over low heat for several minutes, shaking the pan to steam dry (ausdampfen). Cool and mash or rice the potatoes. Dissolve the yeast in 1/4 cup/60 ml lukewarm potato water and proof for 10 minutes in a warm spot, or until bubbles form. In the bowl of a stand mixer, combine mashed or riced potatoes, oil, and proofed yeast until smooth. Add the flour and mix with the paddle attachment for 3 minutes on low. Switch to the dough hook and knead for 11 minutes. It will look like it is not going to become bread dough at first, just be patient. Knead for a minute on a floured work surface, until dough is smooth and just slightly tacky. Place in an oiled bowl, turning once to coat. Cover the bowl and let the dough rise in a warm place for 30 minutes. Heat oven to 450F with a baking stone on the middle rack for 30 minutes to 1 hour before baking. Place an old baking pan on the bottom rack, ready for water to create steam. Shape dough into a boule, or round loaf, by flattening slightly, then pulling the edges together and pinching closed. Place the loaf, seam side down, on a floured, cloth-lined bowl. Fold the edges of the cloth over the loaf and let rise for 20 to 30 more minutes. Unmold the bread onto a peel or the back of a cookie sheet dusted with cornmeal, seam side up (seam side down produces a smooth-topped loaf). Shove the loaf onto the baking stone in the oven and close the door, quickly. Bake for a total of 45 to 50 minutes, or until internal temperature is 190F. Use steam in the first 5 minutes. Tip: Those hard crusts you love are created with steam. You may create steam in the oven for the first 5 minutes. Heat an old roasting pan on the rack below the baking stone and pour 2 cups of boiling water in it right after you put the bread in the oven. Cool bread for 20 minutes or more before slicing. Spray the sides of the oven with a squirt bottle filled with water two or three times in the first 5 minutes. Turn oven down to 400F and bake for 30 minutes or more, until the internal temperature reaches 190F. Review: Used about 4 cups of bread flour - my method using upright mixer, adding more flour until the bottom of the bowl just starts to be clean while mixing. Baked for about 50 minutes. S(Internet address): https://www.thespruceeats.com/german-potato-bread-recipe-kartoffelbrot-1446529 Yield: "10 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 2g Fat (9.5% calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 162mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 0104 --------------- MESSAGE bread-bakers.v120.n032.5 --------------- Date: Sun, 23 Aug 2020 19:07:14 -0700 From: Reggie Dwork Subject: Bread Machine Hot Dog Rolls (New England Style) * Exported from MasterCook * Bread Machine Hot Dog Rolls (New England Style) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread Machine Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup Water 1 tablespoon Sugar 1 teaspoon Salt 1 tablespoon Oil 1 Egg 3 cups all-purpose flour -- white 1/4 cup Instant Mashed Potato Flakes 1 1/4 teaspoon Yeast This recipe produces a good, firm, soft-sided hot dog roll meant for top slicing -- and the bread machine does all the hard work. You can use them as is, or, butter the sides and lightly fry them in a frying pan or on a griddle. Makes enough dough for a 10 roll hot dog pan, or 10 hot dog rolls formed free-hand. [Ed: in the summer time, you are best to remove about 1/2 cup or 1 fistful of dough from that which you put in the pan, and cook it up separately as an 11th free-formed hot dog roll, because in the heat and humidity of the summer the dough can easily rise too much for the hot dog roll pan.] Prep: 25 min Cooking Time: 30 min Cooking at: 375F / 190C / Gas Mark 5 Yield: 10 rolls Put into bread machine in order listed above. Put bread machine on dough cycle, which is usually 1 1/2 to 2 hours. Grease the hot dog roll pan, set aside. When the dough cycle is done including first rise in the machine, take dough out and knead it down on a floured surface. Then, spread it out into the hot dog roll pan as much as you can, but don't worry if you don't get it perfectly covering all the edges, that's the next part. Let sit for 20 minutes. At that point, the dough will have "relaxed." Now press the dough all the way evenly to the edges. Cover with plastic wrap or a tea-towel and let rise about 30 to 40 minutes. Start heating the oven about 5 or 10 minutes before the end of this time. At this point, the dough should have risen within 1/2" (1 cm) of the top of the roll pan. That's good enough, you don't want it to go over. Take a cookie sheet and grease it (or Maine style bun pan). Place in hot oven and put the cookie sheet on top of the rolls, greased side down. Yep, that's right, it's going to act as a cover to keep the rolls flat. Now, put something heavy and oven-safe on top of the cookie sheet right in the middle, like a cast iron frying pan, etc Bake for 20 minutes; remove cookie sheet cover and bake another 5 to 10 minutes. To be sure that they're done, you can poke an instant read thermometer in them. The temperature should reach 190F (88C.) When done, take out of oven and invert onto a wire rack. Voila, notice the flat "top" is now actually the bottom of the rolls. Let the rolls cool completely. The indents will show the boundaries for each roll. Cut in the middle of each roll, but *not* all the way to the bottom. Leave some connected roll at the bottom of each to act as a hinge. When that's done, then slice the rolls up into individual rolls along the indent boundary lines, and use as desired. Traditionally, the sides are lightly-buttered and toasted quickly in a hot frying pan. If you don't have a hot dog roll pan, just form the dough on a floured surface into 10 hot dog shaped pieces free-hand style, each about 6" (15 cm) long, and let rise and bake. Obviously, you crack the egg into the dough mixture, rather than setting a whole shelled one in :} If you can cook the rolls up far enough ahead to allow them to sit for a few hours before slicing, the slicing job will be easier. The recipe makes 10 rolls in total. There are a total of 44 Weight Watchers PointsPlus in the recipe; that's 4 points per roll. (35 of the points are in the flour, which you can't do much about.) You can't use a salt substitute in this recipe. Reggie's Note: I got my Maine Hog Dog Bun pan from King Arthur Flour Co. Source: "cooksinfo.com" S(Internet Address): http://www.cooksinfo.com/new-england-hot-dog-rolls-bread-machine - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 2g Fat (12.4% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 223mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : You can fill these buns with lobster meat, crab met, or egg salad etc. NOTES : 2016 - 0905 --------------- END bread-bakers.v120.n032 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved