Date: Sun, 15 Nov 2020 07:30:31 +0000 --------------- BEGIN bread-bakers.v120.n043 --------------- 01. Mark Klever's Dutch Oven Biscuits (Reggie Dwork) 02. Pumpkin Cheddar Biscuits (Reggie Dwork) 03. Tahini Apple Monkey Bread (Reggie Dwork) 04. Caramelized Onion Sourdough Biscuits (Reggie Dwork) 05. Daktyla (Reggie Dwork) 06. Peach Focaccia with Thyme (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n043.1 --------------- Date: Wed, 14 Oct 2020 19:49:14 -0700 From: Reggie Dwork Subject: Mark Klever's Dutch Oven Biscuits * Exported from MasterCook * Biscuits, Mark Klever's Dutch Oven Recipe By :Mark Klever Serving Size : 15 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 2 tablespoons baking powder 2 teaspoons salt 3/4 cup cold unsalted butter -- or lard, About 1 1/2 cups lowfat 2% milk -- or low or nonfat buttermilk Butter -- and honey optional Mark Klever, the general manager at Belcampo Farms near Mt. Shasta, California, learned to make these biscuits from his grandmother. He renders his own lard from Belcampo's free-range pigs, and he bakes up a batch for his family nearly every week, just like his family used to do. You'll need to pack a 2 1/2" biscuit cutter; or use a small glass and cut around it with a knife. Total: 1 Hour Prepare a fire and arrange the coals for baking. See How to Cook in a Dutch Oven https://www.sunset.com/food-wine/techniques/how-to-cook-in-a-dutch-oven Mix dry ingredients together in a large bowl. Cut in 3/4 cup of lard with a pastry blender or 2 knives until lard is in pea- to walnut-size pieces. Stir in milk until dough looks shaggy. Transfer to a floured work surface and knead just slightly until it comes together. Pat dough out 3/4 in. thick. Cut biscuits using a 2 1/2-in. round cutter, patting out scraps until all the dough is used. Arrange biscuits in a greased 4- or 6-qt. (10- or 12-in.) camp dutch oven so they're touching but not scrunched. Cover with lid and coals as directed in How to Cook in a Dutch Oven. Cook biscuits until they're browned and puffed, 10 to 12 minutes. Remove pot from fire and uncover. Serve biscuits with butter and honey if you like. Cal 232, Fat 12g, Carb 27g, Fiber 0.9g, Pro 4g S(Internet address): https://www.myrecipes.com/recipe/mark-klevers-dutch-oven-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 10g Fat (41.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 493mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0208 --------------- MESSAGE bread-bakers.v120.n043.2 --------------- Date: Mon, 26 Oct 2020 18:34:20 -0700 From: Reggie Dwork Subject: Pumpkin Cheddar Biscuits * Exported from MasterCook * Biscuits, Pumpkin Cheddar Recipe By :King Arthur Baking Co. Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Unbleached All-Purpose Flour -- (241g) 1/4 cup cheese powder -- optional; for enhanced flavor, (28g) 1 tablespoon baking powder 1/4 teaspoon salt 1/2 teaspoon pumpkin pie spice -- (to 1 tsp), to taste 8 tablespoons unsalted butter -- cold, (113g) 3/4 cup grated sharp cheddar cheese -- (85g) 1 cup pumpkin purée -- (227g) 1 tablespoons milk -- (to 2 Tbsp), (14g to 28g) These biscuits feature pumpkin's savory side over its sweet, and are a testament to this fall favorite's true versatility and popularity. We've used pumpkin pie spice to accent the biscuits' flavor, and our Vermont cheese powder and grated cheddar cheese to turn them into a savory mealtime treat. PREP: 10 mins BAKE: 18 to 20 mins TOTAL: 28 mins YIELD: 8 to 10 large (3") biscuits Position a rack in the top third of your oven, and preheat the oven to 425F. Lightly grease a baking sheet, or line it with parchment. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, cheese powder, baking powder, salt, and pumpkin pie spice. Work in the butter just until the mixture is unevenly crumbly. Toss the cheddar with the flour mixture, then add the pumpkin. Stir until the dough is evenly moistened and holds together, adding milk a tablespoon at a time if necessary. Turn the dough out onto a lightly floured work surface, and flatten it into a 3/4" disk. Cut the biscuits with a 3" round cutter and space them on the prepared pan. Brush the tops of the biscuits with milk or melted butter, if desired, and bake them for 18 to 20 minutes, until they're golden brown. Remove the biscuits from the oven and serve them warm, as is or with butter. Cal 220, Fat 12g, Carb 22g, Sod 250mg, Fiber 2g, Pro 5g S(Internet address): https://www.kingarthurbaking.com/recipes/pumpkin-cheddar-biscuits-recipe Yield: "8 to 10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 15g Fat (51.0% calories from fat); 6g Protein; 27g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 320mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1026 --------------- MESSAGE bread-bakers.v120.n043.3 --------------- Date: Mon, 26 Oct 2020 18:53:34 -0700 From: Reggie Dwork Subject: Tahini Apple Monkey Bread * Exported from MasterCook * Bread, Tahini Apple Monkey Recipe By :King Arthur Baking Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 cup whole wheat pastry flour* -- (113g) 2 cups Unbleached All-Purpose Flour -- (241g) 1 1/4 teaspoons salt 3 tablespoons potato flour -- or instant potato flakes, (32g) 3 tablespoons brown sugar -- (50g) 2 1/4 teaspoons instant yeast 1/4 cup vegetable oil -- (50g) 1/2 cup almond milk -- (113g), preferably vanilla flavored 1/2 cup water -- (113g) 1 cup diced dried apples -- (85g) Topping 1/3 cup tahini -- (64g) 2 tablespoons honey -- (43g) 2 tablespoons boiled cider -- (43g) 1 teaspoon vanilla extract 3 tablespoons brown sugar -- (50g) 1 teaspoon cinnamon 1/4 teaspoon xanthan gum 1 cup raisins -- or diced apples, optional, (170g) This fruit-laced bread is a stunner for brunch. Tahini adds a wonderful nuttiness to the sticky, sweet topping. PREP: 45 mins BAKE: 30 to 35 mins TOTAL: 3 hrs Note1: or 3 Tbsp maple syrup, (64g) Note 2: or 1 teaspoon Instant ClearJel To make the dough: Whisk together the flours, salt, and potato flour or potato flakes; set aside. In a large bowl, combine the brown sugar or maple syrup, yeast, vegetable oil, almond milk, and water. Add the dry ingredients and mix until the dough begins to come together. Add the dried apples and knead until the dough is smooth and soft. Cover and let rise until doubled, about 1 hour. To make the topping: In a medium bowl, whisk together the tahini and honey. Stir in the boiled cider and vanilla. In a small bowl combine the brown sugar, cinnamon, and Instant ClearJel or xanthan gum. Stir into the tahini mixture; cover and set aside. To assemble: Grease a 10" tea loaf or Pullman bread pan and create a parchment paper sling to line the pan. Grease the paper. Preheat the oven to 350°F. Turn the dough out onto a work surface, press it into a square 3/4" thick, and divide it into 32 pieces. Shape each piece gently into a ball and dredge in the topping mixture. Put the dough pieces into the pan in an even layer and sprinkle with raisins and/or apples. Repeat until you run out of dough; you should have two full layers in the pan. Cover the loaf with greased plastic wrap and let rise until puffy, 30 to 40 minutes. Bake for 30 to 35 minutes, tenting with foil for the last 10 minutes to keep the top from browning too much. Remove from the oven and cool on a rack for 15 minutes before removing from the pan. Finish cooling on a rack. Tips: *or 1 cup King Arthur White Whole Wheat Flour Cal 217, Fat 6g, Carb 38g, Sod 38mg, Fiber 2g, Pro 4g S(Internet address): https://www.kingarthurbaking.com/recipes/tahini-apple-monkey-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 6g Fat (25.5% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1026 --------------- MESSAGE bread-bakers.v120.n043.4 --------------- Date: Wed, 28 Oct 2020 17:07:40 -0700 From: Reggie Dwork Subject: Caramelized Onion Sourdough Biscuits * Exported from MasterCook * Biscuits, Caramelized Onion Sourdough Recipe By :King Arthur Baking Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter -- cold, (14g) 1 onion -- peeled and sliced thinly, (113g) 1 tablespoon brown sugar -- (25g) 1 cup Unbleached All-Purpose Flour -- (120g) 2 teaspoons baking powder 3/4 teaspoon salt 8 tablespoons unsalted butter -- cold, (113g) 2 Tbsp fresh chives -- chopped, (to 3 tablespoons (11g)) 1 cup sourdough starter -- unfed/discard, (227g) These biscuits are perfectly balanced, taste-wise: the tanginess of sourdough complements the sweetness of caramelized onions. End result: total deliciousness! PREP: 45 mins BAKE: 18 to 20 mins TOTAL: 4:33 YIELD: eight 2 1/2" biscuits Combine the butter, onion, and sugar in a pan set over medium-low heat. Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized. Transfer the onions to a bowl, cool to room temperature, then refrigerate until well chilled, at least 3 hours. Preheat the oven to 425F. Grease or line a baking sheet with parchment. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly. Toss in the chives and caramelized onions. Add the starter, mixing until the dough is cohesive. Turn the dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold it over on itself five or six times, until it comes together. Pat the dough into a 1"-thick disk. Use a sharp 2 1/2" biscuit cutter to cut rounds. Pat the scraps together, and cut additional biscuits. Bake the biscuits for 15 to 18 minutes, until they're just turning golden. Remove the biscuits from the oven, and serve warm with a little bit of butter. Tips: Don't have any starter? Here's a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it's ready for baking. Want a head start? Purchase our classic fresh sourdough starter - it'll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide. Brush the biscuits with butter before baking, if desired, for extra color and flavor. Brush them with butter again once they come out of the oven, for over-the-top richness. Cal 240, Fat 13g, Carb 27g, Sod 340mg, Fiber 1g, Pro 4g S(Internet address): https://www.kingarthurbaking.com/recipes/caramelized-onion-sourdough-biscuits-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 13g Fat (56.3% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 325mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1028 --------------- MESSAGE bread-bakers.v120.n043.5 --------------- Date: Wed, 28 Oct 2020 17:35:18 -0700 From: Reggie Dwork Subject: Daktyla * Exported from MasterCook * Bread, Daktyla Recipe By :King Arthur Baking Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge 1 cup 100% White Whole Wheat Flour -- (113g) 1/2 cup yellow cornmeal -- (67g) 1 teaspoon instant yeast 1 1/3 cups water -- (305g) Dough 2 cups Unbleached All-Purpose Flour -- (241g) 1 1/2 teaspoons salt 2 tablespoons olive oil -- (25g) 1/4 cup toasted sesame seeds -- (28g) plus 1 tablespoon toasted sesame seeds -- to sprinkle over the loaf 1 tablespoon nigella seeds -- plus 1 teaspoon nigella seeds -- to sprinkle over the loaf The following Greek everyday bread, also found in Cyprus and Turkey, is a large, soft loaf including both toasted sesame seeds and traditionally, nigella seeds, inside the bread and decorating the crust. Nigella seeds have a very distinctive flavor; some describe it as peppery, others as similar to that of caraway seeds. The loaf is either deeply slashed before baking, or formed by placing balls of dough next to each other on the pan. The result? Easy to pull apart "fingers" of dough, making this a great "pass-around" loaf. PREP: 30 mins BAKE: 25 to 30 mins TOTAL: 4:25 YIELD: 1 loaf, 8 pull-apart rolls To make the sponge: Mix the whole wheat flour, cornmeal, yeast and water in a bowl. Let the mixture sit for 1 hour, or until it's foamy and full of bubbles. To make the dough: Mix the remaining ingredients into the sponge and knead - by hand, mixer, food processor or bread machine - to form a soft, supple dough, adding a small amount of extra water or flour as needed. Place the dough in a greased bowl, and cover it with a proof cover or plastic wrap. Allow it to rise for 1 1/2 hours, or until it's almost doubled in size. Turn the dough out onto a lightly floured or greased work surface. Divide the dough into 8 pieces. Round each piece into a ball, then shape each into an oval about 4" in length. Select a sheet pan that's about 18" x 13" in size, and grease it lightly, or line it with parchment. Place the ovals of dough side by side (long sides almost touching each other) on the sheet, leaving about 1" between each; they'll fill the pan end to end. Cover the pan and let the dough rise in a warm place for 1 hour, or until it's expanded enough so that the ovals are touching each other. (At this point, the whole thing may remind you of a caterpillar.) Preheat the oven to 375F. Brush the top of the dough very lightly with water (or spray it gently), and sprinkle with a mixture of toasted sesame seeds and nigella seeds. Bake the bread for 25 to 30 minutes, until it's golden brown. Store, well-wrapped, for 3 days at room temperature, or freeze for up to 3 months. Tips: Nigella seeds (known as kalongi in India, where they're widely used) are also called black caraway, onion seed, or charnushka. The amount called for in the recipe seems small, but actually results in a fairly strong taste. If you've never tasted nigella seeds you may want to try a loaf with just 1 1/2 teaspoons before upping the amount to the full tablespoon. They're available in ethnic markets. S(Internet address): https://www.kingarthurbaking.com/recipes/daktyla-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 264 Calories; 7g Fat (24.4% calories from fat); 7g Protein; 43g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 405mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Fat. NOTES : 2020 - 1028 --------------- MESSAGE bread-bakers.v120.n043.6 --------------- Date: Wed, 28 Oct 2020 18:33:09 -0700 From: Reggie Dwork Subject: Peach Focaccia with Thyme * Exported from MasterCook * Focaccia, Peach Focaccia with Thyme Recipe By :Samantha Seneviratne Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water -- (110 to 115F) 2 1/4 tsp active dry yeast -- (1/4-oz) 6 tablespoons granulated sugar -- (75 g) 1/2 cup unsalted butter -- (115g or 1 stick) 3 3/4 cups bread flour -- (515g) 1 teaspoon kosher salt 1 large egg -- lightly beaten Nonstick cooking spray -- as needed 2 large peaches -- or other stone fruits, note 1 tablespoon fresh thyme leaves -- plus 6 sprigs fresh thyme leaves Note: Use about 12 oz total fruit, halved, pitted and sliced into 1/4" thick wedges This lightly sweet, slightly savory focaccia is delicious any time of day: Sprinkle the top with sugar after brushing it with melted butter and serve it alongside eggs for a special brunch. Or skip the extra sugar and add it to your next cheeseboard (it's terrific with a sliver of salty cured meat and a wedge of hard pecorino). For cocktail hour, top it with honey and goat cheese for a lovely appetizer. But it's really best at its simplest - devoured with your hands, straight out of the oven. TIME: 45 minutes, plus 2 to 3 hours' rising In the bowl of a stand mixer fitted with a dough hook, combine the warm water, yeast and 1 tablespoon sugar. Let stand until foamy, about 5 minutes. Meanwhile, melt 1/4C (60g) butter and set aside. With the mixer on low, add the flour, salt, egg, 3 tablespoons sugar and melted butter. Continue until the dough is almost completely smooth and elastic, about 5 minutes. The dough will be very sticky, but no need to add extra flour. Scrape down the sides of the bowl, cover the bowl with plastic wrap and leave it in a warm, draft-free spot until it has doubled in size. (This could take anywhere from 30 minutes to 2 hours.) Gently punch the dough down, scrape the sides down and cover again. Let the dough rise one more time, about 30 minutes. Toss the peaches with the remaining 2 tablespoons sugar and the thyme leaves. Heat the oven to 400F. Melt 2 tablespoons butter and spread evenly on a rimmed baking sheet. Tip the dough onto the prepared sheet and use your fingers to stretch it out to a large oval, roughly 10-by-15". Allow the dough to rise, uncovered, in a warm spot to about 1/4" above the edge of the pan. Without deflating the dough, use your fingers to make dimples all over the surface. Gently top the dough with the peaches and the sprigs of thyme, leaving any extra liquid from the fruit in the bowl. Bake until golden brown, puffed and set, 20 to 25 minutes. While the foccacia bakes, melt the remaining 2 tablespoons of butter, and gently brush melted butter over the focaccia. Let cool slightly in the pan on a rack, then slip the focaccia out of the pan onto a cutting board, cut into squares and serve warm. Tip: This bread is best the day it's made. Save any leftovers in an airtight container at room temperature for up to 3 days. Heat leftovers in the oven before serving. Cal 186, Fat 6g, Carb 27g, Sod 111mg, Fiber 1g, Pro 4g Question: What could you substitute for the focaccia bread? I won't have time to make my own. Response: Could you make the dough the evening before through the first rising and let it rest overnight in the fridge? Bring to room temp for second rising? I haven't baked bread for years - anybody know the best way to do this? This recipe sounds amazing and August is peach month! Question: Can you sub bread flour for all purpose? Response: Bread flour has a higher gluten content than all-purpose flour, so it is best not to substitute when making breads. Response: The recipe as I'm seeing it calls for bread flour. S(Internet address): https://cooking.nytimes.com/recipes/1020379-peach-focaccia-with-thyme Yield: "12 to 24" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 9g Fat (30.3% calories from fat); 6g Protein; 40g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 166mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0810 --------------- END bread-bakers.v120.n043 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved