Date: Mon, 21 Sep 2020 02:57:19 +0000 --------------- BEGIN bread-bakers.v120.n035 --------------- 01. Copycat Panera Cinnamon Crunch Bagel (Reggie Dwork) 02. Homemade Biscuit Mix (Reggie Dwork) 03. 7-Grain Salt-Free Bread (Reggie Dwork) 04. Apple-Flax-Pecan Bread (Reggie Dwork) 05. Buttermilk Sandwich Bread (Reggie Dwork) 06. No Knead Yeast Free White Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n035.1 --------------- Date: Sat, 19 Sep 2020 17:02:25 -0700 From: Reggie Dwork Subject: Copycat Panera Cinnamon Crunch Bagel * Exported from MasterCook * Bagel, Copycat Panera Cinnamon Crunch Recipe By :Taylor Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Water -- Warm, 110 to 120F 1 tablespoon Yeast 1 teaspoon Salt 4 tablespoons Honey -- Divided 1 1/2 cups Whole Wheat Pastry Flour -- 167g 1/2 tablespoon Cinnamon 1 3/4 cups Bread Flour -- Not whole wheat, 235g 3/4 cup White Chocolate Chips Cornmeal -- For sprinkling on the pan For the topping: 1/4 cup Granulated Sugar 1/4 cup Brown Sugar -- Packed 1 tablespoon Cinnamon 1/3 cup Coconut Oil -- Melted This copy-cat recipe for Panera's Cinnamon Crunch Bagel is made healthier with NO butter and uses whole wheat flour, but has ALL the flavour and crunch! Total Time: 1:25 Add the warm water and yeast into the bowl of your stand mixer. Stir with a fork and let stand until the yeast begins to blossom, about 10 minutes. Stir in the honey, whole wheat pastry flour and cinnamon. Using the dough hook, knead the mixture on the lowest setting for 1 minute, to incorporate the flours. Then, scrape the sides of the bowl down and turn up to the second speed setting and knead for 3 more minutes. Turn the mixer off and let the dough rest for 5 minutes so that the flour can begin to absorb the water. Your batter may have a few lumps, just give it a good stir to break them down. Once the batter has rested, turn the mixer on to the lowest speed, and add the bread flour, 1/2 a cup at a time. Knead for 7 minutes, add in the white chocolate chips, and then knead for 1 minute more to incorporate them. You can scrape the sides of the bowl or dough hook down as needed. Cover the mixer with a kitchen towel and let rise for one hour. Turn the risen dough onto a lightly floured surface and punch down. Using a very sharp knife, cut the dough into 8 equal pieces. Roll each piece into a long, thin rope* and let rest for 3 to 4 minutes. Sprinkle a baking sheet generously with cornmeal. Then, loop each rope into a circle, really twisting the ends together to make sure that they are nice and secure. Repeat with all the pieces of dough, and place onto the cornmeal covered baking sheet. Cover with a kitchen towel and let rest until they rise slightly, about 10 to 15 minutes. While the dough rests bring a 4 1/2 litre pot of water to a boil. Add in the remaining 1 Tbsp of honey and then cover and turn the heat down to keep your water at a low boil. Preheat your oven to 450F and line a separate baking sheet with parchment paper Once the bagels have risen, gently place 2-3 at time into the water, cook for 50 seconds and gently flip, cooking an additional 50 seconds. Using a slotted spoon, pick up the bagels. and drain any of the water off. Transfer to parchment lined baking sheet. Repeat with remaining bagels. While the bagels boil, mix together the granulated sugar, brown sugar and cinnamon. Once all the bagels are done, brush the tops liberally with melted coconut oil and then sprinkle with the cinnamon sugar, rubbing it into the tops of each bagel. Make sure you use all the sugar, as you want these nice and crunchy on top. Bake until golden brown, about 20 to 25 minutes. Cool on a wire rack and eat. Notes: A slightly easier way to form the bagels is to roll into balls and use your thumbs to press a hole out of the middle, and gentle form the hole bigger. However, this tends to lead to flatter bagels. The cinnamon sugar topping does go soft if left at room temperature so bagels are best left at room temperature for only 2-3 days, and toasted before eating. Alternatively, you can freeze them for up to 3 months. S(Internet address): https://www.allfreecopycatrecipes.com/Bread-and-Rolls/Copycat-Panera-Cinnamon-Crunch-Bagel - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 470 Calories; 16g Fat (30.7% calories from fat); 8g Protein; 73g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 302mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0328 --------------- MESSAGE bread-bakers.v120.n035.2 --------------- Date: Sat, 19 Sep 2020 17:06:37 -0700 From: Reggie Dwork Subject: Homemade Biscuit Mix * Exported from MasterCook * Biscuit Mix, Homemade Recipe By :Daves_Poky Serving Size : 0 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups all-purpose flour 1/2 cup baking powder 2 tablespoons white sugar 2 teaspoons salt 1 1/4 cups vegetable oil Add a few simple ingredients, bake, and viola! You'll have hot, tasty homemade biscuits fast Prep: 15 min Done in: 15 min Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture. Store in an airtight container in a cool, dry place for up to three months. TO MAKE BUTTERMILK BISCUITS: Preheat oven to 450F (230C). Lightly grease two baking sheets, or line the sheets with parchment paper. Combine 2 1/2 cups biscuit mix, 2/3 cup buttermilk, and a pinch of salt (optional). Stir together to form a soft dough. Turn dough out onto a lightly floured surface and knead briefly, about 10 times. Cut dough into 12 equal pieces and place on prepared baking sheets. Brush tops of biscuits with milk or egg wash, if desired. Bake 8 to 10 minutes or until light brown. Per Serving: Cal 148; Fat 5.9 g; Carb 21 g; Pro 2.7 g; Sodium 341 mg S(Internet address): www.allrecipes.com/recipe/174386/homemade-biscuit-mix/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7017 Calories; 285g Fat (36.6% calories from fat); 129g Protein; 980g Carbohydrate; 34g Dietary Fiber; 0mg Cholesterol; 15991mg Sodium. Exchanges: 62 1/2 Grain(Starch); 54 1/2 Fat; 2 Other Carbohydrates. NOTES : 2018 - 0502 --------------- MESSAGE bread-bakers.v120.n035.3 --------------- Date: Sat, 19 Sep 2020 17:09:48 -0700 From: Reggie Dwork Subject: 7-Grain Salt-Free Bread * Exported from MasterCook * Bread, 7-Grain Salt-Free Recipe By :Red Star Yeast Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf (2 lb) -- Medium (1 1/2 lb) 1 2/3 cup water -- (1C) 1 TBSP vegetable oil -- (2 tsp) 2 TBSP honey -- (4 tsp) 1 cup 7- grain cereal -- (2/3C) Note 3 cups whole wheat flour -- (2) 2 TBSP vital wheat gluten -- (4 tsp) 1 orange rind -- grated, (1) 1 TBSP Active Dry Yeast -- (2 1/4 tsp) Soaking grains in boiling water is an old European technique. Grains absorb moisture and soften, yielding a moist and nutritious bread. Flavor is added with a hint of orange Note: 7- grain cereal is a combination of barley, flax, oat, rice, rye, triticale and wheat. Bread Machine: Heat water to boiling. Place ingredients in bread pan in order listed. Select BASIC setting. Using delay feature on bread machine, program bread to be finished in 12 to 24 hours. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. Traditional: Reserve 1/3 cup water. Heat remaining water to the boiling point and pour over 7-grain cereal; allow to set for 12 to 24 hours. Combine 1/3 cup water, vegetable oil, and honey; heat to 120F to 130F. In a medium size bowl, mix together grated orange rind, 1 cup whole wheat flour, vital wheat gluten and yeast; add liquid ingredients and moistened cereal. Beat 4 minutes on medium speed. Add enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into a round loaf. Place on greased cookie sheet. Cover; let rise in warm place until indentation remains after touching. With a very sharp knife, make 3 or 4 slashes, 1/4" deep on top of loaf; cut crosswise, to make a crisscross design. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool on rack. Note: *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking. Review: Good flavor! I didn't get much rise during baking but I think I made the slashes too deep after I shaped the loaf. Maybe this prevented the dough from rising fully as it baked. S(Internet address): https://redstaryeast.com/recipes/7-grain-salt-free-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 2g Fat (11.9% calories from fat); 6g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1104 --------------- MESSAGE bread-bakers.v120.n035.4 --------------- Date: Sat, 19 Sep 2020 17:13:23 -0700 From: Reggie Dwork Subject: Apple-Flax-Pecan Bread * Exported from MasterCook * Bread, Apple-Flax-Pecan Recipe By :Robert Landolphi Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Quickbread Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 ounces brown rice flour -- (about 3/4C) 2 5/8 ounces white rice flour -- (about 1/2C) 1 1/16 ounces tapioca flour -- (about 1/4C) 7/8 ounce flaxseed meal -- (about 1/4C) 2 teaspoons baking powder 1 teaspoon xanthan gum 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup granulated sugar 3/4 cup light sour cream 1 tablespoon vanilla extract 2 large eggs 1 1/2 cups finely chopped peeled Granny Smith apple -- (about 1 lb) 1/4 cup chopped pecans Cooking spray 2 tablespoons butter 2 tablespoons packed brown sugar This flavorful bread is teeming with antioxidants, vitamins, and omega-3 fatty acids from the hearty combination of fruit, nuts, and flaxseed. Hands-on: 20 Mins Total: 2:20 Preheat oven to 350F. Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Combine flours, flaxseed meal, baking powder, and next 4 ingredients (through salt) in a bowl. Place granulated sugar and sour cream in a large bowl; beat with a mixer at medium speed until blended. Beat in vanilla and eggs. Gradually add flour mixture, beating at low speed until smooth. Stir in apple and pecans. Pour batter into a 9 x 5" loaf pan coated with cooking spray. Bake at 350F for 50 minutes until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Combine butter and brown sugar in a small saucepan; bring to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon mixture over warm bread. Cool completely on wire rack. Cal 187, Fat 6g, Carb 32g, Sod 213mg, Fiber 2g, Pro 3g S(Internet address): https://www.myrecipes.com/recipe/apple-flax-pecan-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 5g Fat (24.6% calories from fat); 2g Protein; 30g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 213mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0201 --------------- MESSAGE bread-bakers.v120.n035.5 --------------- Date: Sat, 19 Sep 2020 17:15:30 -0700 From: Reggie Dwork Subject: Buttermilk Sandwich Bread * Exported from MasterCook * Bread, Buttermilk Sandwich Recipe By :Jennifer Schall Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk 1/3 cup boiling water 3 tablespoons unsalted butter -- softened 3 tablespoons maple syrup 2 cups bread flour -- divided 2 1/4 teaspoons active dry yeast 1 1/2 teaspoons salt 1 1/2 cups whole wheat flour -- (to 2C) I often bake my sandwich bread with some plain yogurt, but since I had buttermilk in the fridge this time around, I decided to use that for the majority of the liquid in the recipe. As the recipe suggested, I mixed the buttermilk with a small amount of boiling water to properly warm the liquids, and it worked like a charm. I also opted to sweeten the bread with some maple syrup and use part whole wheat flour for a heartier taste. Makes: 1 loaf Begin by stirring together the buttermilk, boiling water, butter, and maple syrup in a large mixing bowl. Add 1 cup of bread flour, yeast, and salt. Beat the mixture with a dough whisk or a wooden spoon until it is smooth. Gradually add the remaining bread flour and the whole wheat flour until a soft dough forms and begins to pull away from the sides of the mixing bowl. Knead the dough (either in the bowl, which is my preference, or on a lightly floured surface) for about 5 - 7 minutes, until the dough is smooth and elastic. Add only enough flour to keep the dough from sticking to your hands. Transfer the dough to an oiled bowl and cover with plastic wrap. Let the dough rise until it has just about doubled in volume and the imprint of two fingers remains. Punch down the bread dough and shape it into a loaf. Transfer the loaf to a lightly greased loaf pan. Cover and let rise again until the dough is puffy and an imprint remains when the loaf is touched on the side. As the dough rises the second time, preheat the oven to 350. Bake the bread for 40 - 45 minutes, until golden on top and hollow sounding when tapped lightly. Carefully transfer the loaf from the pan to a wire rack to cool completely before slicing. Source: "Adapted from The New Best Recipe" S(Internet address): http://www.mykitchenaddiction.com/2012/09/buttermilk-sandwich-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 4g Fat (18.3% calories from fat); 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 290mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1220 --------------- MESSAGE bread-bakers.v120.n035.6 --------------- Date: Sat, 19 Sep 2020 17:22:40 -0700 From: Reggie Dwork Subject: No Knead Yeast Free White Bread * Exported from MasterCook * Bread, No Knead Yeast Free White Recipe By :Deedeedoes Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Egg -- + 1 Egg Yolk 1 1/2 Tablespoons Vegetable oil -- Canola Oil 3/4 Cup Water 2 Cups Self Rising Flour 1/4 Teaspoon Baking Powder 1/4 Teaspoon Salt Preheat oven to 375F. Add egg, egg yolk and oil together in bowl. Whisk together. Add in water. Whisk again. Stir in flour, baking powder and salt. Mix well. Batter will be sticky. Spray a loaf or round glass pan with vegetable cooking spray. Spoon bread batter into pan. Bake for 35 to 45 minutes. Start checking bread after 35 minutes. I insert a butter knife into the middle of the bread (or a skewer) and if it comes out clean, the bread is done. Let it cool on a wire rack. After 30 minutes. remove bread from pan and slice. I get about 6 slices (maybe 7/8 slices if I use my round glass casserole dish) - enough for 3 sandwiches. Prep: 5 mins Cook: 45 mins Total: 50 mins S(Internet address): https://deedeedoes.com/healthy-easy-no-knead-yeast-free-white-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 5g Fat (25.2% calories from fat); 6g Protein; 31g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 652mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0904 --------------- END bread-bakers.v120.n035 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved