Date: Mon, 14 Sep 2020 04:26:06 +0000 --------------- BEGIN bread-bakers.v120.n034 --------------- 01. Amish White Bread (Reggie Dwork) 02. Adjaruli Khachapuri Cheese Curd Bread (Reggie Dwork) 03. Cranberry Mango Bread (Reggie Dwork) 04. Sybil's Cornbread (Reggie Dwork) 05. Creamy Corn Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n034.1 --------------- Date: Sun, 13 Sep 2020 20:46:30 -0700 From: Reggie Dwork Subject: Amish White Bread * Exported from MasterCook * Bread, Amish White Recipe By :Judith Hanneman Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (110F) 1/3 cup sugar 2 1/4 tsp active dry yeast -- OR 2 tsp SAF yeast* 3/4 tsp salt 2 tbs vegetable oil 3 cups bread flour -- or all-purpose The Amish sure know how to make great food, and this recipe for Homemade Amish White Bread is a perfect example. There's nothing better than a warm spice of homemade bread with a little butter to warm you from the inside out. It's easy to make, and making homemade bread is a fantastic way to take your meals to the next level. Make this bread into toast or start your morning on a sweet note by making it into French toast! However you eat this tasty bread, it's sure to please. COOK: 2:30 TOTAL: 2:30 *SAF yeast is often called "Bread Machine Yeast" or "Instant Yeast." In a large bowl, combine the warm water, the sugar and the yeast. Stir and let stand for about 10 minutes-this is "proofing" the yeast. If you get a bubbly foam on the top of the water, your yeast is active and you may proceed. Add the salt and vegetable oil. Stir to combine. Add the flour, one cup at a time until a soft dough forms. You may have to use more flour depending on weather conditions. For instance, today I needed close to 3 3/4 cups of all-purpose to get this right. The dough should be soft but NOT sticky. Turn dough out on a floured surface and knead for about 5 minutes. If using a stand mixer with a dough hook, knead for about 3 minutes. Pour some oil (about 1 tsp) in a large bowl and place the kneaded dough in that bowl, coating the bottom of the dough with the oil. Turn oil-side up and cover the bowl with a greased piece of plastic wrap. Set the bowl in a warm draft-free place** and let rise until double in bulk-between 1-1 1/2 hours. Punch dough down. Turn out on lightly floured surface and shape into a loaf-this is done by pressing the dough into a sort of rectangle then rolling up tightly from the smaller end. Seal edges and place in a 9 x 5" loaf pan that has been sprayed with non-stick spray. Cover with greased plastic wrap and place in a warm draft-free** place to rise until double in bulk-when loaf is about 1" higher than the side of the pan. This should take anywhere from 30 minutes to 1 hour depending on temperature/humidity conditions. Heat oven to 350F. Bake in preheated oven 30 minutes. Remove from pan and cool completely on a rack. Question: Is there a way to make this bread in a bread machine? Response: Yep-you can make it in a bread machine. I have. The instructions are in the post, but basically add liquids first, ending with flour & yeast on the top. Bake on "basic" cycle. Review: If you use the SAF yeast you only have to let it rise one time before baking. I mix the ingredients, let the kitchen Aid mix it for 8 to 10 minutes on #2, then putting into pan for rising. I didn't find out this information about the yeast until I had been making bread for a couple of years. I went to the different yeast sites, and they informed me that there was only one rise with the instant yeast. Really saves a lot of time. Review: This bread is amazing. I won't make any other white bread again. Its so simple and tastes exactly like Hawaiian bread. I'm trying today to make recipe into rolls. Have you ever done? I want to make them for Christmas. P.S. my house is drafty too. I put a heating pad on high, wrap in towel then sit bowl on top and cover with rest of towel. Been doing for years with yeast and it works wonderfully. I get very huge light rolls/bread. Thank you! Review: This bread is just the greatest. Hard to believe with such simple and yes, CHEAP ingredients. I like the idea about the heating pad!!! Oh the hacks we go through living in old houses…PS-I don't even have an exhaust fan or hood. Review: I follow the recipe till the bread goes into the pan. Instead of putting it in the pan, I wrap it in plastic wrap and put it in the refrigerator or the freezer. When I am ready to cook it I take it out let it get to room temperature, then follow the recipe. I hope this helps. Question: I want to make this in the machine. Do I use the regular or sweet setting??? Review: I always used the basic/white setting Jan. If "regular" is your basic setting, that's the one to use! Review: This is the BEST bread I've ever eaten and I remember I was quite dubious the first time I made it because I couldn't imagine such cheap ingredients could make such a spectacular bread! I actually made this to test my new (then) breadmaker and wouldn't fret if it didn't turn out because the ingredients were so inexpensive. This turned out to be a keeper! Review: I believe I used the 2 lb setting on mine when I used to make it in the machine, Brenda. Pretty sure 3 cups flour is close to the maximum you can use in (older) bread machines-which mine is. Review: You'd be good with the coconut oil. Review: No matter how tight you roll it, you still get the circles-I found that when I did the rectangle/fold/rectangle procedure, I still got the circles, so I no longer bother. The bread is so good, no one is like to notice! Review: I just found your page and haven't had time to really check out all your recipes. I found this one and read the reviews and had to try it. I guess your french bread is next! S(Internet address): https://bakeatmidnite.com/amish-white-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 3g Fat (15.6% calories from fat); 4g Protein; 31g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0603 --------------- MESSAGE bread-bakers.v120.n034.2 --------------- Date: Sun, 13 Sep 2020 20:51:47 -0700 From: Reggie Dwork Subject: Adjaruli Khachapuri Cheese Curd Bread * Exported from MasterCook * Bread, Adjaruli Khachapuri Cheese Curd Recipe By :Bob's Red Mill Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 3/4 cup Whole Milk -- warmed to 110F (177 mL) 1 1/2 tsp Active Dry Yeast 1 tsp Sugar 2 cups Unbleached White All-Purpose Flour -- (268g) 1 Tbsp Olive Oil -- (15 mL) 1 1/2 tsp Sea Salt Filling 1 1/2 cups grated Mozzarella cheese -- (140g) 1 1/2 cups crumbled Feta cheese -- (199g) 1 cup loosely packed finely chopped Chard -- (30g) 1/2 cup Whole Milk -- (118 mL) 1 Egg -- whisked (56g) 1 clove Garlic -- minced 1/4 tsp Ground Black Pepper 1/4 tsp Crushed Red Pepper Flakes To Finish 1 Tbsp Olive Oil -- (15 mL) 2 Eggs -- (112g) 2 Tbsp Unsalted Butter -- (29g) Khachapuri translates to "cheese curd bread," and in the country of Georgia it's a traditional staple. Pizza-like dough is shaped into a boat that holds a flavorful cheese mixture that, once baked, is topped with a runny egg and butter you swirl into the cheesy goodness. PREP: 25 minutes COOK: 18 to 23 minutes PASSIVE: 45 minutes- 1 hour SERVINGS: 2 khachapuri, serves 4-6 Dough: In a stand mixer add warmed milk, yeast and sugar. Whisk to combine and let sit until foamy, about 5 minutes. Add remaining ingredients for the dough into the yeast mixture. Attach the bowl to the mixer and fit it with the dough hook. Turn to medium speed and mix until dough comes together and wraps itself around the dough hook. Continue to mix until dough is smooth and elastic, about 3 to 4 minutes. (If the dough seems too dry, add 1-2 tablespoons (15-30 mL) milk). Remove dough from mixer and shape into a ball. Transfer dough to a medium mixing bowl greased with olive oil. Cover bowl with plastic wrap and let rise for 45 minutes-1 hour, or until almost double in height. Filling: In a medium bowl add all ingredients for the filling. Use a spoon to combine. Set aside. Preheat oven to 475F. Line two baking sheets with parchment paper and set aside. Lightly flour your work surface. Divide dough into two 8-oz pieces. Working with one piece at a time, use a rolling pin to roll the dough to an oval shape (roughly 11 x 7" and 1/4" thick). Evenly spread half of the cheese mixture in the center of the round, leaving a 1" border. On one side of the oval, roll the dough toward the center to create an edge. Repeat on the opposite end. Pinch the ends of the roll together and twist a few times to seal, and fold the end under. The end result should roughly be a boat shape. Repeat this process with the remaining round of dough and cheese. Use a pastry brush to coat the edges of the dough with olive oil. Place pans into the oven and bake until lightly golden brown and the cheese is melted, about 14 to 18 minutes. While first bake is happening, crack each egg into a small bowl (ramekins work great) and set aside. (NOTE: You want the eggs to have a whole yolk.) Once the first bake is done, open the oven door. Gently pour one egg into the center of each boat, being careful not to crack the yolks. Close the oven and continue cooking until the egg whites have just set, about 4 to 5 minutes. Remove from oven and place a tablespoon of butter into the center of each bread. Serve hot; use a spoon to stir the egg and butter into the cheese mixture. Serve immediately. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/adjaruli-khachapuri-cheese-curd-bread Yield: "2 Khachapuri" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 736 Calories; 42g Fat (51.5% calories from fat); 32g Protein; 57g Carbohydrate; 2g Dietary Fiber; 273mg Cholesterol; 1618mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1129 --------------- MESSAGE bread-bakers.v120.n034.3 --------------- Date: Sun, 13 Sep 2020 20:55:04 -0700 From: Reggie Dwork Subject: Cranberry Mango Bread * Exported from MasterCook * Bread, Cranberry Mango Recipe By :Sue Tyner Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Holidays Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- beaten 1 cup sugar -- white 1 cup mango puree 1 tablespoon orange zest 3 tablespoons canola oil 2 1/2 cups whole-wheat flour 1 teaspoon salt 4 teaspoons baking powder 1 cup chopped cranberries 3/4 cup chopped walnuts This is a wonderful holiday bread, and the mango complements the cranberries nicely. Prep: 20 min Cook: 55 min Ready In: 1:25 Preheat oven to 350F (175C). In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil. In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan. Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack. Info: Cal 259, Fat 10g, Carb 41g, Sod 327mg, Fiber 5g, Pro 6g S(Internet address): https://www.allrecipes.com/recipe/45142/cranberry-mango-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 9g Fat (30.9% calories from fat); 6g Protein; 40g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 354mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0701 --------------- MESSAGE bread-bakers.v120.n034.4 --------------- Date: Sun, 13 Sep 2020 20:56:46 -0700 From: Reggie Dwork Subject: Sybil's Cornbread * Exported from MasterCook * Cornbread, Sybil's Recipe By :Clyde Van Arsdall Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1 cup all-purpose flour 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 2 eggs -- beaten 1 cup whole milk 1/4 cup vegetable oil 3 tablespoons bacon fat Active: 10 min Total: 45 min Serving suggestions: salted butter, blackstrap molasses Special equipment: a 9" square cast-iron skillet Position an oven rack in the center of the oven and preheat to 400F. Sift together the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Add the eggs, milk and oil and mix together using a rubber spatula until barely combined (it will not be smooth). Be careful to not overmix as this will prevent the cornbread from rising. Spoon the bacon fat into the center of a 9" square cast-iron skillet. Slide the skillet into the oven to melt the bacon fat and get it almost smoking, 5 to 10 minutes. Carefully remove the skillet from the oven and set on the stove. Immediately pour the cornbread batter into the hot skillet. (As the batter is added to the skillet, the bacon fat surrounds it on the sides and bottom and will essentially fry the crust in the oven.) Quickly transfer the skillet back to the oven. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Let cool slightly in the skillet. Cut into 9 squares and serve warm with salted butter and blackstrap molasses. S(Internet address): https://www.cookingchanneltv.com/recipes/sybils-cornbread-5293843 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 13g Fat (45.3% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 389mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1208 --------------- MESSAGE bread-bakers.v120.n034.5 --------------- Date: Sun, 13 Sep 2020 20:58:08 -0700 From: Reggie Dwork Subject: Creamy Corn Muffins * Exported from MasterCook * Muffins, Creamy Corn Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 2 tsp. baking powder 2 tsp. sugar 1/2 tsp. kosher salt 8 1/4 oz. creamed corn 1 cup sour cream 1/2 cup vegetable oil 2 eggs Creamed corn adds a velvety texture and keeps these mini muffins moist. Total: 1 hour Preheat oven to 400F. Coat 2 mini-muffin pans with nonstick spray and place on a baking sheet. Combine cornmeal, flour, baking powder, sugar, and salt. Whisk together corn, sour cream, oil, and eggs in a large bowl. Add dry ingredients and stir just until combined. Pour batter into prepared pans, filling every other well so they bake evenly. Bake muffins until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Cool muffins in pans 5 to 10 minutes, then remove. Cal 127, Fat 9g, Carb 9g, Sod 168mg, Pro 2g Source: "CusineAt Home, Issue 125, Oct 2017" S(Internet address): CusinAtHome.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 9g Fat (65.5% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 158mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1031 --------------- END bread-bakers.v120.n034 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved