Date: Mon, 05 Oct 2020 04:34:04 +0000 --------------- BEGIN bread-bakers.v120.n037 --------------- 01. Multigrain bread (Michael Arnoldi) 02. Muffins, Oatmeal Muffins with Dates, Cranberries and Pecans (Reggie Dwork) 03. Lemon Raisin Scones (Reggie Dwork) 04. Southern Biscuits (maybelle) 05. Rosemary Focaccia (Reggie Dwork) 06. Date Scones with Fleur de Sel Whipped Butter (Reggie Dwork) 07. Buttermilk Pancakes with Quince-and-Cranberry Compote (Reggie Dwork) 08. Corn Yeast Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n037.1 --------------- Date: Mon, 21 Sep 2020 10:56:02 -0400 From: Michael Arnoldi Subject: Multigrain bread I have been baking for personal use for over 45 years & have created my own breads. My favorite daily bread is a Rye/whole wheat blend that makes a 5lb loaf. For the underlay of the dough, I sprinkle either one of my favorites. Yellow grits or Sorghum rough ground on my kitchen Aid flour mill (own discovery). Sorghum looks like 1/8 inch balls. I rough grind it & sprinkle it on my baking tray & then place my shaped dough on top & let it rise before baking. Chef Arnoldi Multigrain bread (German style) I created this bread after many trials & errors of trying to recreate the bread I knew from Berlin. This makes a 5 Lbs natural shaped bread that I eat daily. 3 cups room temp water 2 T Dry milk 1 T Olive oil 2 t Iodized salt 2 t Kosher salt 1/4 C flax seed 3/4 C Wheat Bran 1 C Whole wheat flour 2 C Rye flour 6-7 C Bread flour 3 t Active dry yeast --- underlay --- Yellow corn grits or rough ground Sorghum --- Notes: Combine the 11 above in an upright mixer. Never allow salt to be in contact directly with yeast. I add only 4 C bread flour in the mix. The reason for two salts, is that our bodies need Iodine for nutrition. --- Using a dough hook I let the flours mix into a dough, until it comes together. Add enough bread flour as needed - this is a method I created to add sufficient bread flour slowly to the mixer by observing the dough rotating in the bottom of the mixer bowl. When the dough rotated without sticking to the bottom (bowl is clean without stuck dough) then you have sufficient bread flour. Remove from the mixer dough onto a slightly floured pastry cloth & knead a few times to combine everything smoothly into a ball. Place the round dough in a dedicated large round slightly oiled plastic container with a lid (I call Baka). Allow to rise till double - approx 2 hrs. Remove the risen dough into pastry cloth. Punch down & shape into a flat rectangle. Tightly roll the longer end into a sausage shape, crimping all seams with fingers and rolling smooth. Preheat oven to 450F. On a sheet pan sprinkled with grits or ground Sorghum (underlay) carefully center the shaped dough on top of the underlay. Sprinkle the top of the dough with some bread flour & cover to let rise till almost double (about 1 hr at room temp) Bake 20 min 450F Reduce temp 375F for another 20 min. Remove from oven & place on cooling rack for minimum 6 hrs before slicing, so as to allow the moisture to evaporate. I hand slice my bread the next day & place in gallon sealable bags & freeze. I remove slices from freezer & toast as needed. Mike Arnoldi --------------- MESSAGE bread-bakers.v120.n037.2 --------------- Date: Tue, 22 Sep 2020 16:27:11 -0700 From: Reggie Dwork Subject: Muffins, Oatmeal Muffins with Dates, Cranberries and Pecans * Exported from MasterCook * Muffins, Oatmeal Muffins with Dates, Cranberries and Pecans Recipe By :Laurel Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rolled oats 2 cups all-purpose flour 1 cup packed light brown sugar 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 cup finely chopped pecans -- or walnuts 2/3 cup chopped dates 2/3 cup dried cranberries -- Note 1 cup unsalted butter -- melted and cooled 2 cups buttermilk 2 large eggs -- lightly beaten 1 teaspoon vanilla extract Note: I used unsweetened cranberries, but I'm sure sweetened would be fine. I doubled the quantities to produce a larger muffin. If you'd prefer something smaller, feel free to cut all of the quantities by half. Preheat oven to 400F. Lightly grease your muffin tin, both inside and along the top edge. I usually use a silicone pastry brush and a bit of vegetable shortening. It just takes a few seconds. In a large mixing bowl, combine flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk together well. I ended up using my fingers to break up any lumps of brown sugar. Stir in the chopped pecans, dates, and dried cranberries. Again, I ended up using my fingers to break up the pieces of dates that were sticking together. Once they're all coated with the flour mixture, they should no longer clump up. In another bowl or a large measuring cup, lightly beat the eggs. Add the butter, buttermilk, and vanilla, and whisk to combine. Pour the wet ingredients over the dry, and gently stir together until just blended. It's okay if there are still some streaks of flour - with muffins, undermixing is always better than overmixing. Using a large spoon or ice cream scoop, portion the batter into the muffin tin. Bake for about 15 to 20 minutes, rotating the pan halfway through, until a toothpick inserted in the centre of a muffin comes out clean. Allow to cool on a wire rack for about 5 to 10 minutes before removing from the muffin tin. Review: These are fantastic! My batter was more runny, like cake batter, so I added two tablespoons of flour (we're high altitude, so that's pretty normal) still runny, but hey, it worked out great! I appreciate recipes with real ingredients like milk, eggs, and butter. Just eat them in healthy moderation and actually enjoy the food. Thank you! Review: Love these muffins! I replaced the traditional oats with steel cut oats and soaked them in the wet ingredients while preparing the dry. Yum! Review: these were really good, I love dates and the next time I'll double the dates and minus the cranberries (not a favorite). Source: "adapted from Brown Eyed Baker" S(Internet address): http://wannacomewith.com/2013/11/oatmeal-muffins-dates-cranberries-pecans/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 420 Calories; 21g Fat (43.3% calories from fat); 7g Protein; 53g Carbohydrate; 3g Dietary Fiber; 78mg Cholesterol; 429mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0922 --------------- MESSAGE bread-bakers.v120.n037.3 --------------- Date: Tue, 22 Sep 2020 17:06:39 -0700 From: Reggie Dwork Subject: Lemon Raisin Scones * Exported from MasterCook * Scones, Lemon Raisin Recipe By :Barry C. Parsons Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Food Processor Fruit Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2/3 cup sugar 4 tsp baking powder 1/2 tsp salt 1 T lemon zest -- zest of one lemon finely grated 3/4 cup very cold butter -- cubed 1 cup raisins -- light or dark, your preference 2 T lemon juice -- to 3T, juice of one lemon 1 cup milk 2 tsp vanilla extract Lemon Raisin Scones, best served warm from the oven with real dairy butter slowly melting through them. These fragrant, satisfying scones are sure to be the hit of any weekend brunch. Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 8 large or 16 smaller scones I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers. In a food processor, combine the flour, sugar, baking powder, salt and lemon zest. Cut in the butter. Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove to a large bowl and toss in the raisins. Mix together the lemon juice, milk and vanilla. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1" thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional. Bake at 375F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones. Question: Can I make it with cranberry? Reply: Of course, either dried, fresh or frozen. S(Internet address): https://www.rockrecipes.com/lemon-raisin-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 481 Calories; 19g Fat (34.2% calories from fat); 7g Protein; 74g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 572mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0114 --------------- MESSAGE bread-bakers.v120.n037.4 --------------- Date: Sun, 4 Oct 2020 14:15:24 -0700 From: maybelle Subject: Southern Biscuits * Exported from MasterCook * Basic Southern Biscuits Recipe By : Southern Biscuits Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups self-rising flour 1/2 cup shortening -- or lard, or mixture, chilled, divided 1 cup milk -- or buttermilk, divided Butter or margarine -- softened or melted for finishing Preheat oven to 425 degrees F Select baking pan. If you want soft biscuits, use a 8 or 9 inch cake pan, pizza pan, or ovenproof skillet. For a crisp exterior, select a baking sheet or baking pan where the biscuits can be placed apart. Whisk together 2 cups flour in a large bowl, preferably wider than it is deep. Set aside remaining 1/4 cup flour. Take 1/4 cup of the chilled fat and cut in 1/4 inch pieces. Cut the remaining 1/4 cup into 1/2 inch pieces. Scatter the 1/4 inch pieces of chilled fat over flour and cut into flour. Scatter the 1/2 inch pieces of fat over the flour mixture and cut in until the pieces are no larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that will need cutting into the mixture. If this method took longer than 5 minutes, place bowl in the refrigerator to chill 5 minutes. Make a deep hollow in the center of the flour with the back of your hand. Pour 3/4 cup milk into the hollow. Reserve 1/4 cup milk. Stir with a rubber spatula or a large metal spoon using broad circular strokes to quickly pull the flour into the milk. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. Stir in 1 to 4 tablespoons reserved milk, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping. Lightly flour a board or other clean surface. Turn dough out onto board and sprinkle the top lightly with flour. With floured hands fold the dough in half and pat dough out into a 1/3 to 1/2 inch thick round. Use additional flour, if needed. Fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into 1/2 inch round for a normal biscuit, 3/4 inch thick for a tall biscuit, and 1 inch tall for a giant biscuit, Brush off any visible flour from the top. For each biscuit, dip a 2 1/2 inch biscuit cutter into reserved flour and cut into biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps can be combined to make additional biscuits, although these biscuits will be tough. Place cut out biscuits onto baking pan or baking sheet. Bake the biscuits on the top rack of the oven. Bake for a total of 10 to 14 minutes or until light golden brown. After 6 minutes, rotate biscuits. If the bottoms are browning too quickly, slide a baking sheet under the pan. Lightly brush biscuits once they are removed from the oven. Serve hot. Makes 12 to 14 biscuits. Description: "Southern Biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 9g Fat (49.9% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 308mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2 Fat. --------------- MESSAGE bread-bakers.v120.n037.5 --------------- Date: Wed, 30 Sep 2020 21:59:34 -0700 From: Reggie Dwork Subject: Rosemary Focaccia * Exported from MasterCook * Bread, Rosemary Focaccia Recipe By :Southern Living Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- 1 envelope, (1/4-oz.) 1 2/3 cups water -- (100 to 110F), lukewarm 4 1/2 cups bread flour 1/4 cup extra virgin olive oil 1 tablespoon table salt 2 fresh rosemary leaves -- divided 3 tablespoons extra virgin olive oil 1 teaspoon kosher salt This recipe pairs fragrant herbs with a satisfying, hearty bread base that's delicious on its own, warm with a pad of butter, or toasted into a lunchtime sandwich. Hands-On: 30 mins Total: 3 hrs Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary. Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.) Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute). Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80 to 85F), free from drafts, 1 hour or until doubled in bulk. Press dough into a well greased 15- x 10" jelly-roll pan, pressing to about 1/4" thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour. Preheat oven to 475F. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil. Sprinkle with kosher salt and remaining 1 Tbsp. rosemary. Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes. S(Internet address): https://www.southernliving.com/recipes/focaccia-bread Yield: "10 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 11g Fat (31.0% calories from fat); 8g Protein; 45g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 889mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Fat. NOTES : 2020 - 0930 --------------- MESSAGE bread-bakers.v120.n037.6 --------------- Date: Thu, 01 Oct 2020 17:59:12 -0700 From: Reggie Dwork Subject: Date Scones with Fleur de Sel Whipped Butter * Exported from MasterCook * Scones, Date Scones with Fleur de Sel Whipped Butter Recipe By :Vinny Dotolo & Jon Shook Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BUTTER 1 stick unsalted butter -- at room temperature 1/2 tablespoon fleur de sel SCONES 2 1/4 cups all-purpose flour -- plus more for dusting 1/4 cup granulated sugar 1 1/2 tablespoons baking powder 1/4 teaspoon kosher salt 4 tablespoons cold unsalted butter -- cubed 1 cup chopped pitted dates 1 1/2 cups heavy cream -- plus more for brushing Turbinado sugar -- for sprinkling Jam -- for serving These tender scones offer an irresistible mix of sweet and salty thanks to the chopped dates in the batter and the salted butter served alongside. Active: 20 MIN Total: 1:30 In a bowl, beat the butter with the fleur de sel until fluffy, about 3 minutes. Line a baking sheet with parchment paper. In a large bowl, sift the 2 1/4 cups of flour with the sugar, baking powder and salt. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Add the dates and toss to coat in flour. Drizzle in the 1 1/2 cups of cream and stir until a dough forms. Cover with plastic wrap and let stand for 10 minutes. Turn the dough out onto a lightly floured work surface and knead gently until it comes together. Pat the dough into a 5-by-10" rectangle. Cut into 8 equal squares and arrange on the prepared sheet. Refrigerate for 30 minutes. Preheat the oven to 375F. Brush the tops of the scones with cream and sprinkle with turbinado sugar. Bake for about 25 minutes, until golden. Transfer the scones to a rack to cool completely. Serve with the salted whipped butter and jam. The scones can be stored in an airtight container overnight. The butter can be refrigerated for 1 week; bring to room temperature before serving. Review: This recipe is divine - easy to make and yields very tender and not overly sweet scones. S(Internet address): https://www.foodandwine.com/recipes/date-scones-fleur-de-sel-whipped-butter - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 521 Calories; 34g Fat (57.7% calories from fat); 5g Protein; 51g Carbohydrate; 3g Dietary Fiber; 108mg Cholesterol; 753mg Sodium. Exchanges: 2 Grain(Starch); 1 Fruit; 0 Non-Fat Milk; 7 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1001 --------------- MESSAGE bread-bakers.v120.n037.7 --------------- Date: Thu, 01 Oct 2020 18:27:05 -0700 From: Reggie Dwork Subject: Buttermilk Pancakes with Quince-and-Cranberry Compote * Exported from MasterCook * Pancakes, Buttermilk Pancakes with Quince-and-Cranberry Compote Recipe By :Amanda Freitag Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- COMPOTE 1 quince -- peeled, cored and cut into 1/4" dice 1/3 cup granulated sugar 1/2 teaspoon kosher salt 1 cinnamon stick 2 Gala apples -- peeled and cut into 1/4" dice 1/3 cup fresh cranberries -- or thawed frozen 2 teaspoons honey Finely grated lemon zest -- and 1 Tbsp lemon juice -- of 1/2 lemon, to 2 Tbsp PANCAKES 1 1/2 cups all-purpose flour 1 1/2 tablespoons baking powder 1/2 teaspoon kosher salt 2 large eggs 1 1/2 cups buttermilk 3 tablespoons unsalted butter -- melted, plus 4 tablespoons cold unsalted butter -- cut into tablespoons 1/4 cup confectioners' sugar Pure maple syrup -- for serving Chef Amanda Freitag, a judge on Chopped and host of the new show American Diner Revival, sometimes eats these tender pancakes for dessert, topped with a scoop of ice cream. Total: 1 HR In a saucepan, combine the quince with the sugar, salt, cinnamon stick and 1/3 cup of water. Bring to a simmer and cook over moderately low heat for 5 minutes. Stir in the apples, cranberries, honey and lemon zest and juice and cook, stirring, until the fruit is tender but not broken down, 5 minutes. Let cool. In a bowl, whisk the flour, baking powder and salt. In another bowl, beat the eggs with a hand mixer until pale yellow and doubled in volume, about 4 minutes. Beat in the buttermilk, then beat in the melted butter. Using a rubber spatula, fold in the dry ingredients. Heat a large nonstick skillet. Swirl 1 tablespoon of the cold butter around the pan until melted and foamy. Using a small measuring cup, scoop three 4" pancakes into the skillet. Cook over moderate heat until golden brown on the bottom and bubbles appear on the surface, 1 to 2 minutes. Flip the pancakes and cook until golden on the bottom, 1 to 2 minutes more. Transfer to a baking sheet and keep warm. Repeat with the remaining butter and batter. Stack the pancakes on plates and top with the compote. Dust with the confectioners' sugar and serve with maple syrup. S(Internet address): https://www.foodandwine.com/recipes/buttermilk-pancakes-quince-and-cranberry-compote - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 597 Calories; 24g Fat (35.7% calories from fat); 12g Protein; 87g Carbohydrate; 6g Dietary Fiber; 164mg Cholesterol; 1156mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat; 2 Other Carbohydrates. NOTES : 2020 - 1001 --------------- MESSAGE bread-bakers.v120.n037.8 --------------- Date: Fri, 02 Oct 2020 18:07:04 -0700 From: Reggie Dwork Subject: Corn Yeast Rolls * Exported from MasterCook * Rolls, Corn Yeast Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 2 tablespoons vegetable oil 2 tablespoons margarine -- melted 1 egg 1/2 cup cornmeal 1 teaspoon salt 2 tablespoons sugar -- white 3 cups all-purpose flour 1 tablespoon active dry yeast These are my favorite rolls in the whole world. They have the corny taste of a cornmeal muffin, but are a yeast roll that you can serve with a fancy dinner. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough cycle. Start. Add water if needed while the dough is mixing. Once cycle is complete, shape dough into 8 to 10 balls. Arrange in a greased 9 inch pie pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 400F (205C) oven for about 45 minutes, or until the rolls begin to brown. Cal 292, Fat 8g, Carb 47g, Sod 341mg, Fiber 2g, Pro 8g - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 8g Fat (25.2% calories from fat); 8g Protein; 47g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 320mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1002 --------------- END bread-bakers.v120.n037 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved