Date: Mon, 07 Dec 2020 02:26:12 +0000 --------------- BEGIN bread-bakers.v120.n046 --------------- 01. Bernard Clayton (JOSEPH SALKOWITZ) 02. Everyone's Favorite Fruitcake (Reggie Dwork) 03. Bacon Ranch Biscuits (Reggie Dwork) 04. Apple Cheddar Chop Bread (Reggie Dwork) 05. Tomato, Basil, Parmesan Focaccia (Reggie Dwork) 06. Wild Rice, Cranberry, and Cornmeal Sourdough (Reggie Dwork) 07. Quick Fruitcake (Reggie Dwork) 08. Feta Fry Bread (Reggie Dwork) 09. Gluten-Free Fruitcake (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n046.1 --------------- Date: Sun, 29 Nov 2020 09:06:32 -0500 From: JOSEPH SALKOWITZ Subject: Bernard Clayton I have his book "The Breads of France" and have been making his version of Pain de Champagne Poilane * Polaine's Peasant Bread for years. In the updated Complete Book of Breads he modified the recipe from one tablespoon of powdered milk to one cup in the starter. This is really the bread I make and change the flours when I want to try some of the new flours available. I have found starting with Gold Medal whole wheat in the starter makes the best tasting version. I rarely have powdered milk around and have either left it out, substituted a tablespoon of honey or used milk instead of the first cup of water. My understanding is the milk yields a darker loaf. The most important thing I have found is making sure there is enough flour in the final dough so it does not slump as it is a free standing loaf. In the sponge on day two, I always substitute a cup of rye for one of the three cups of flour, for added depth of flavor. That means I end up with adding four cups of flour to make the final dough on day three, that will stand on its own. The size of the final loaf with or without the decoration resembles the Polaine loaf but not the same taste. I understand Polaine, who died in a helicopter accident, had his own special wheat fields for his bread. In Paris they sell it by weight because not everyone wants such a large loaf. This bread is fabulous toasted, very forgiving in making, and you can easily take 1/2 the dough and bake it in the no knead technique using a Dutch oven. Sent from my iPad --------------- MESSAGE bread-bakers.v120.n046.2 --------------- Date: Wed, 02 Dec 2020 14:46:59 -0800 From: Reggie Dwork Subject: Everyone's Favorite Fruitcake * Exported from MasterCook * Fruitcake, Everyone's Favorite Recipe By :King Arthur Baking Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Holidays Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fruit 1 1/2 cups dried pineapple -- diced (213g) 1 1/2 cups raisins -- golden or regular, (255g) 1 cup dried apricots -- diced, (128g) 1 1/2 cups chopped dates -- (223g) 1 cup candied red cherries -- (heaping cup) plus Note: 1/3 cup crystallized ginger -- diced, optional, (64g) 3/4 cup rum -- brandy, apple juice, or cranberry juice, (170g) Batter 16 tablespoons unsalted butter -- at room temp, at least 65F, (227g) 2 cups dark brown sugar -- packed, (425g) 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1 teaspoon baking powder 4 large eggs -- at room temperature 3 cups All-Purpose Flour -- Unbleached, (361g) 2 tablespoons black cocoa -- optional, for color, (11g) 1/4 cup boiled cider -- golden syrup, or dark corn syrup, (85g) 1/2 cup apple juice -- cranberry juice or water, (113g) 2 cups chopped toasted nuts -- (almonds, pecans, or walnuts), (227g) Topping,glaze: -- optional 1 tablespoon rum -- brandy, simple syrup, 3/4 cup vanilla syrup -- or ginger syrup "No, no, not the dreaded FRUITCAKE..." Fear not: this moist, dark cake is loaded with yummy-tasting dried fruits, not the icky, bitter candied peel and citron you remember from visiting your grandma at Christmas. The dried fruits suggested below are simply that - suggestions. Feel free to substitute your own favorites; you'll need about 2 1/2 pounds dried fruit total. Note: additional for decoration, if desired, (170g) PREP: 30 mins BAKE: 1 hr to 2:15 TOTAL: 2:30 YIELD: 36 small cakes; 2 large loaves; or anything in between To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it's very hot), cover, and let rest 1 hour. Preheat the oven to 300F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 standard 9" x 5" loaves. Choose your pans (or combinations), and lightly grease them. If you're making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers. To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined. Beat in the salt, spices, and baking powder. Beat in the eggs one at a time, scraping the bowl after each addition. In a separate bowl whisk together the flour and cocoa. Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine. Stir in the juice or water, then the fruit with any collected liquid, and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined. Spoon the batter into the pans, filling them about 3/4 full. Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes; 65 to 70 minutes for the small loaves; 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9" x 5" loaves. The cakes are done when a cake tester inserted into the center comes out clean. Remove the cakes from the oven. Fruitcake can remain in its pan for storage, if desired. Or carefully remove cake from the pan after about 5 minutes, loosening its edges first. Brush the warm cake with rum or brandy. Or simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes. When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks. Tips from our Bakers Do you HAVE to brush the cakes with alcohol or syrup? Well, it does keep them moist for weeks. But if you want to leave them "un-brushed," understanding they won't stay moist long-term, that's just fine. If you've made the small, muffin-sized cakes, it helps to put them all in a large plastic container with a snap-on lid; or into a sealed plastic bag, both to help keep them moist, and to be able to move 3 dozen cakes around without a fuss. This recipe can also fill two tea loaf pans. Divide the batter among two lightly greased tea loaf pans, or bake one after the other if you only have one tea loaf pan (if you have a kitchen scale, half the batter will weigh about 1,588g). Bake the cakes for 2 hours to 2 hours and 10 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Yield: 2 loaf cakes. While we like the flavors provided by the different fruits listed above, fruitcake can be a bit of a blank canvas for whatever dried and/or candied fruits are your favorites. We've had great success using a mixture of our fruitcake fruit blend, candied lemon peel, candied orange peel, and mini diced ginger. Cal 320, Fat 11g, Carb 50g, Sod 130mg, Fiber 2g, Pro 4g S(Internet address): https://www.kingarthurbaking.com/recipes/everyones-favorite-fruitcake-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 12g Fat (32.2% calories from fat); 5g Protein; 50g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1202 --------------- MESSAGE bread-bakers.v120.n046.3 --------------- Date: Mon, 26 Oct 2020 18:16:11 -0700 From: Reggie Dwork Subject: Bacon Ranch Biscuits * Exported from MasterCook * Biscuits, Bacon Ranch Recipe By :King Arthur Baking Co. Serving Size : 52 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 1/2 cups White Whole Wheat Flour -- (283g) 1/2 cup Unbleached All-Purpose Flour -- (60g) 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3 tablespoons onion powder -- (27g) 1 teaspoon garlic powder 2 tablespoons chopped fresh chives -- or 1 tablespoon dried chives 8 tablespoons cold unsalted butter -- (113g) 1 cup cooked chopped bacon -- scant cup, Note 1 large egg 1 cup buttermilk -- (227g) 1 tablespoon honey Topping buttermilk -- for brushing grated Parmesan cheese -- optional Note: 3/4 pound bacon (before cooking) yields 1C cooked and chopped. What's more irresistible than a miniature warm biscuit? A miniature biscuit tailored to adult tastes. White whole wheat flour imparts nutty sweetness, the ideal background for savory ranch dressing-inspired spices and crunchy bits of bacon. PREP: 20 mins BAKE: 13 to 15 mins TOTAL: 35 mins YIELD: about 4 dozen biscuits Preheat the oven to 400F. Lightly grease a baking sheet or line with parchment. In a large bowl, whisk together the flours, baking powder, baking soda, salt, onion and garlic powders, and chives. Work in the butter, mixing until coarse crumbs form. Stir in the bacon. In a large measuring cup, whisk together the egg, buttermilk, and honey. Add all at once to the flour mixture; stir until the dough is evenly moistened. Turn the dough out onto a floured surface and, using a bench knife or bowl scraper, fold it over on itself three or four times, until it comes together. Pat the dough into a 3/4"-thick slab. Cut it into 1" squares and transfer to the prepared baking sheet. Stack any leftover dough scraps on top of one another, fold over once or twice, and cut again to use up the remaining dough. Brush the tops of the biscuits with buttermilk and sprinkle with Parmesan cheese. Bake the biscuits for 13 to 15 minutes, until their tops are golden brown. Remove them from the oven and serve warm. Store any leftover biscuits, well wrapped, at room temperature for a couple of days; freeze for longer storage. Cal 51, Fat 2g, Carb 6g, Sod 69mg, Fiber 1g, Pro 1g S(Internet address): https://www.kingarthurbaking.com/recipes/bacon-ranch-biscuits-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 4g Fat (52.3% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1026 --------------- MESSAGE bread-bakers.v120.n046.4 --------------- Date: Mon, 26 Oct 2020 19:36:40 -0700 From: Reggie Dwork Subject: Apple Cheddar Chop Bread * Exported from MasterCook * Bread, Apple Cheddar Chop Recipe By :King Arthur Baking Co Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 3 cups Unbleached All-Purpose Flour -- (361g) 2 1/4 teaspoons instant yeast 1 1/4 teaspoons salt 1 large egg 1/2 cup lukewarm milk -- (113g) 1/4 cup lukewarm water -- (57g) 3 tablespoons vegetable oil -- or olive oil, (35g) Filling 1 medium-large crisp apple -- cored and cut into 3/4" to 1" cubes, (198g) 1 1/2 cups cubed sharp cheddar cheese -- Cabot preferred, in 1/2" dice, (170g) Glaze: -- optional 2 tablespoons boiled cider -- (35g) 1 tablespoon milk -- (14g) pinch salt 1 1/2 cups confectioners' sugar -- (170g) Filled with sweet apples and sharp cheddar cheese - we love Cabot extra-sharp - this easy pull-apart bread is perfect for parties - autumn or otherwise. PREP: 25 mins BAKE: 25 to 30 mins TOTAL: 2:40 To make the dough: Combine all of the dough ingredients, and mix and knead to make a smooth, elastic dough. Shape the dough into a ball, place it in a lightly greased bowl or other container, cover it, and let it rise for about 60 minutes, until it's just about doubled in size. Gently deflate the dough, and place it on a lightly greased work surface; a silicone rolling mat works well here. Pat it into a circle about 15" in diameter. Scatter the diced apples and cheese over half the circle. Fold the bare half over the filled half, and transfer the filled dough to a parchment-lined or lightly greased baking sheet. Shape the half-moon of dough into an oval. Using a knife, pizza wheel, or bench knife, cut the dough at 1 1/2" or so intervals both lengthwise and crosswise to make small squares. Leave them in place; no need to separate them. Cover the pan, and let the dough rise for about 45 minutes; it won't rise much, but will become a bit puffy. While the loaf is rising, preheat the oven to 350F. Uncover the loaf, and bake it for about 30 minutes, until it's a light golden brown. Remove it from the oven, and transfer it to a rack to cool slightly. Pull pieces off the loaf and enjoy. Or wait until the loaf is lukewarm, then drizzle with glaze. Make the glaze by combining all of the glaze ingredients, stirring until smooth. Add additional milk, if desired, for a thinner glaze. Tips: Don't have boiled cider? Try substituting apple juice concentrate; you'll probably need to use less milk if you make this substitution. S(Internet address): https://www.kingarthurbaking.com/recipes/apple-cheddar-chop-bread-recipe Yield: "8 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 14g Fat (29.6% calories from fat); 12g Protein; 63g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 484mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 1026 --------------- MESSAGE bread-bakers.v120.n046.5 --------------- Date: Sat, 31 Oct 2020 18:21:31 -0700 From: Reggie Dwork Subject: Tomato, Basil, Parmesan Focaccia * Exported from MasterCook * Focaccia, Tomato, Basil, Parmesan Recipe By :Chris Scheuer Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups warm water -- Note*, (437.5 ml) 2 1/2 teaspoons active dry yeast 1 tablespoon sugar 5 cups all-purpose flour -- plus additional for kneading, (625 g) 1/2 cup finely grated parmesan cheese -- (50 g) 1/4 cup extra-virgin olive oil -- (54 ml) 1 tablespoon kosher salt -- plus coarse sea salt, for sprinkling 1 1/2 cups diced tomatoes -- (223.5 g), I like to use yellow and red 2 tablespoons finely chopped fresh basil 6 tablespoons extra-virgin olive oil -- (88.72 ml), plus a bit extra for drizzling Tomato Basil Parmesan Focaccia - this Italian-inspired bread may just be one of the most delicious things you ever put in your mouth! Prep: 45 mins Cook: 30 mins Total: 1:15 Fill a medium size bowl with hot water. Allow to sit for 5 minutes then discard water (this helps make a nice warm environment for your yeast to proof) and add the 1 3/4 cup warm water*, yeast and sugar. Stir to combine. Put the bowl in a warm place until the yeast is bubbling and aromatic, 5 to 10 minutes. In the bowl of a stand mixer, fitted with a dough hook, combine the flour, parmesan cheese, 1 tablespoon of kosher salt, 1/4 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 8 minutes on medium speed until it becomes smooth and soft. Loosen the dough hook and remove bowl from mixer. Remove dough hook, scraping into bowl any dough that has clung to it. Move dough to one side of the bowl with your hand or a spatula. Drizzle a small amount of olive oil (about a teaspoon) into the bottom of the mixing bowl and turn dough a couple of times to coat with oil. Cover with a clean kitchen towel and place bowl in a warm place** till doubled in size, about 1 hour. While dough is rising, place diced tomatoes in a colander set over a bowl. Sprinkle lightly with salt (about 1/4 teaspoon) and let the tomatoes drain until ready to use. (This will keep the finished bread from being too wet.) Add 2 tablespoons olive oil to each of the three 8" round (or square) baking pans and rub the oil around with your fingers to completely coat the bottom and sides of pan. (Don't try to use less oil. This may seem like a lot, but I've cut it back considerably from the original recipe. Focaccia is an oil crusted bread. That's why it is so delicious!) Divide the dough as evenly as possible between the 3 pans. With oiled fingers, begin pressing the dough out to fit the pans. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to cover the bottom of the pans. As you are doing so, spread your fingers out and make finger holes all the way through the dough. Not just dimples, but actually tear holes in the dough with your fingers as you press down. This might sound strange, but when the dough rises again it will create the characteristic craggy looking focaccia (see picture in post). If you don't make actual holes in the dough, the finished product will be smooth. Pat the tomatoes with a paper towel to dry any surface moisture, then divide them evenly over the three pans. Sprinkle each pan with the finely chopped basil. Dimple dough again, pushing some of the tomatoes and basil down into the dough. Drizzle a bit more olive oil over tomatoes and cover pans with saran wrap and a clean kitchen towel. Place the pans of dough in a warm place until dough has doubled in size, about 1 hour. About 15 minutes before dough in finished rising, preheat the oven to 400F. Sprinkle the top of the focaccia lightly with flaky sea salt or kosher salt. Bake until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool for 5 minutes, then remove from pans and finish cooling on a wire rack. Cool completely before cutting. Cut into wedges for serving. Serve warm or at room temperature. Garnish with small fresh basil leaves, if desired. Cal 158, Fat 6g, Carb 21g, Sod 326ml, Pro 3g Question: Would love to try this recipe but I do not have a standing mixer with hook. Is there a workable alternative? Response: I have found that you don't really need a mixer for bread. Just mix it as much as you can by hand, then transfer to a lightly floured work surface and knead the dough by hand. Review: This recipe is wonderfully versatile (in addition to being tasty) and, as far as I can make out, no-fail, every time. This time around I experimented with making different bread shapes. After the first rise I divided the dough into three portions; one portion was roughly 55% of the dough, the 2nd portion roughly 50-60% of the remaining dough, and the third portion what was left. The first, larger portion became a single focaccia loaf, made that day. I placed the other two portions in two separate bowls and refrigerated them. In a day or two, I removed the mid-sized portion of dough and formed it into a baguette. It rose beautifully (about 1 1/2 hour) and baked it the same as the focaccia, 400 degrees for roughly 25 min. With the smallest portion of the dough, a few days after that, I made a dozen breadsticks, thinly rolled out and allowed to rise in that shape. All worked out marvelously, browned perfectly, and tasted great. For the breadsticks, I kept the temp. at 400F but shortened the bake time. I will make this bread recipe over and over. Question: I can't wait to try this bread! I'm a novice cook, so this might seem like a silly question, How are all 3 of the pans positioned in the oven? 2 on the middle shelf, & the 3rd where? Thank you! Response: That's a good question. Since these are baked in 8-inch pans, they'll all fit on the same rack. You may want to rotate the pans around a bit, halfway through the baking time, so they all bake evenly. Question: Do you also put the tomatoes on the loaves you're freezing? Response: Yes, I do. Most of the moisture is removed from the tomatoes so they don't make the bread soggy, even after freezing and thawing. Question: This looks like a lovely recipe. I think I'll try it tomorrow. I have one question: when do you freeze the ones you're not eating right away? After you've baked it? Before the final rise? Response: I freeze them after they are baked and cooled. Review: I could scarf down this whole loaf! It's beautiful! And it looks so light and fluffy. Thanks for pointing out that tip about breaking holes into the dough. It really made for a beautiful surface! (My past focaccias have a dual purpose - they could also be used as door stops!). I'm looking forward to trying this technique! Review: I love focaccia, especially nice thick ones like this! Your toppings are perfect. I've watched Italians make focaccia and it's almost shocking how much oil they put on it, so I'm not surprised you reduced it. I do, too. Review: Looks to me like a perfectly baked goodness! Source: "Adapted from The Food Network" S(Internet address): https://thecafesucrefarine.com/tomato-basil-parmesan-focaccia/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 6g Fat (36.9% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 268mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0720 --------------- MESSAGE bread-bakers.v120.n046.6 --------------- Date: Wed, 02 Dec 2020 13:14:17 -0800 From: Reggie Dwork Subject: Wild Rice, Cranberry, and Cornmeal Sourdough * Exported from MasterCook * Bread, Wild Rice, Cranberry, and Cornmeal Sourdough Recipe By : King Arthur Baking Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Fruit Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter -- ripe (fed), (227g) 1 cup water -- lukewarm, (227g) 1 teaspoon instant yeast -- or active dry yeast, optional, Note: 1 cup cornmeal -- whole-grain preferred, (138g) 1 cup White Whole Wheat Flour -- (113g) 1 cup Bread Flour -- Unbleached, (120g) 1 cup cooked wild rice -- (164g) 1 teaspoon salt 1 cup dried cranberries -- (113g) This flavorful loaf needs no adornment. The wild rice affords it an earthy chew, with bright, tart-sweet dried cranberries for counterpoint. It's a wonderful bread for any meal or time of day. Adding yeast will shorten the rise times, but it isn't necessary if your starter is bubbly and very active. Note: to ensure rise if your starter isn't very active PREP: 40 mins BAKE: 35 to 40 mins TOTAL: 5:50 SERVING SIZE: 3/4" slice, 56g In a large bowl, combine the starter, water, yeast, cornmeal, and flours. Mix and knead for 5 minutes. Cover and let rest for 20 minutes. Knead in the cooked wild rice, salt, and dried cranberries. Knead by hand for 6 minutes, or for about 3 minutes using a stand mixer. Or place in a bread machine programmed to the dough cycle. Cover and let rise for 45 minutes (or let the bread machine finish its cycle). Turn the dough out and fold it in thirds. Return it to its container, cover, and let rest for 20 minutes. Shape the dough into a round or oval and place, seam side up, in a basket or bowl lined with a damp tea towel heavily sprinkled with cornmeal. Let rise for 1 1/2 to 2 hours; or cover and refrigerate overnight. One hour before you're ready to bake, preheat the oven (with a baking stone on the middle rack, if you have a stone) to 475F. If the dough was chilled overnight, take it out of the refrigerator before turning the oven on. Set up a shallow, stovetop-to-oven pan or skillet with 1" of water in it. When the dough looks puffy (it won't necessarily double in size), bring the pan of water to a simmer on the stove and place it in the oven below the baking stone. Turn the loaf out of the towel onto a piece of parchment on a peel (or onto a baking sheet, if you're not using a stone). Slash the top from end to end, 1/2" deep, with a sharp knife. Slide the dough and parchment onto the stone. If you have a spray bottle, spritz the inside of the oven 5 or 6 times before closing the door. Bake the bread for 35 to 40 minutes, until deep golden brown all over, and the center measures 195F or higher when tested with a digital thermometer. The bottom will sound hollow when thumped. Remove the bread from the oven and cool on a rack before slicing. Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage. 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. For a taller loaf, the dough can be shaped into a log and placed, seam side down, in a greased 9" x 5" pan for its last rise and to bake. Cal 108, Fata 1g, Carb 24g, Sod 120mg, Fiber 2g, Pro 3g S(Internet address): https://www.kingarthurbaking.com/recipes/wild-rice-cranberry-and-cornmeal-sourdough-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 1g Fat (4.0% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat. NOTES : 2020 - 1202 --------------- MESSAGE bread-bakers.v120.n046.7 --------------- Date: Wed, 02 Dec 2020 17:06:58 -0800 From: Reggie Dwork Subject: Quick Fruitcake * Exported from MasterCook * Fruitcake, Quick Recipe By : King Arthur Baking Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons butter -- at room temperature, at least 65F, (113g) 3/4 cup granulated sugar -- (149g) 1 teaspoon cinnamon 1/2 teaspoon ginger 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla 2 large eggs -- at room temperature 1 1/2 cups All-Purpose Flour -- Unbleached, (177g) 1 cup crushed pineapple -- undrained, (1 small can), (227g) 1 cup mixed dried fruits -- of your choice, (113g to 170g) 1/2 cup diced walnuts -- or pecans, (57g) 1/2 cup red candied cherries -- each cut in half, (99g) 1 1/2 tablespoons sparkling sugar -- coarse, for topping, optional Fruitcake... or fruit bread? This quick and easy batter bread is packed with fruit and nuts, but is less sweet and very mildly spiced, unlike traditional fruitcakes. This is a great cake to bake if you feel obliged, by the holiday spirit, to have a fruitcake in the house. PREP: 10 mins BAKE: 1:20 to 1:20 TOTAL: 1:25 YIELD: one 9" x 5" loaf Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan. Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl, and beat till smooth. Add the eggs one at a time, beating well after each addition. Add the flour, stirring to combine. Stir in the undrained crushed pineapple. Stir in the fruits, nuts, and candied cherries. Spoon the batter into the prepared pan, smoothing the top. Sprinkle with coarse white sparkling sugar, if desired. Bake the cake for 60 minutes, then tent it with aluminum foil. Bake for an additional 15 minutes, or until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 20 minutes loosen its sides, and turn it out of the pan onto a rack to cool. Cool the cake completely before slicing. Tips from our Bakers For 30-minute fruitcake cupcakes: Prepare the cake batter according to the recipe instructions, and scoop a heaping 3 tablespoons of batter into the wells of a baby bundt pan (a jumbo cookie scoop heaped with batter works well here) - you'll be baking another batch, so about half the batter will remain. Bake the cakes for 15 to 18 minutes, until a cake tester or toothpick inserted into the center of one comes out clean. Transfer the pan to a rack, and after 5 minutes turn the cakes out onto the rack to cool completely. Repeat with the remaining batter. Yield: 22 to 24 cakes. S(Internet address): https://www.kingarthurbaking.com/recipes/quick-fruitcake-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 8g Fat (35.6% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1202 --------------- MESSAGE bread-bakers.v120.n046.8 --------------- Date: Thu, 03 Dec 2020 16:24:57 -0800 From: Reggie Dwork Subject: Feta Fry Bread * Exported from MasterCook * Bread, Feta Fry Recipe By : Joanna Cismaru Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 tsp sugar 2 1/4 tsp active dry yeast -- 1 pkg 1 1/4 cup water -- lukewarm 4 cups all-purpose flour 1/2 tsp salt Filling 2 cups feta cheese -- crumbled vegetable oil for frying Feta Fry Bread a.k.a. "Langosi cu Branza" - a traditional Romanian popular street food. Delicious fried dough filled with feta cheese that's a favorite at my house and one of my most requested snacks! Note 1: To freeze extra dough, form the dough into big pucks and freeze uncovered on a tray. Once fully frozen, about 1-2 hours, wrap them tightly in plastic wrap or foil and it will last for about 1 month. Dough can also be stored in the fridge in an oiled freezer bag. It will only last a few days so be sure to use it quickly. Note 2: Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it's in a jar or a package should be stamped with a "Best if Used by" date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date. Prep: 10 mins Cook: 45 mins Rise: 2 hrs Total: 2:55 In a small bowl mix the sugar, yeast and water. Let it sit for about 15 minutes until the yeast gets bubbly. In the bowl of a mixer, add the flour, salt and mix. Add the yeast mixture and using the dough hook mix it for about 5 minutes. The dough will be quite sticky and elastic. Place the dough in an oiled bowl and cover with plastic wrap. Keep in a warm spot and allow the dough to double in size, anywhere from 1 to 2 hours. Heat about 1 cup of vegetable oil in a large frying pan. While the oil is heating up, cut the dough into 8 equal pieces. You might need to oil your hands, so the dough doesn't stick to them. Roll out each piece into a circle that's about 4" in diameter. Add 1/4 cup of feta cheese in the middle and bring up the sides of the dough and form into a ball, covering up the cheese. Roll out the ball with cheese so that it's about 6 inches in diameter. The cheese may stick out a bit, but that's OK. Fry one piece of dough at a time, on both sides until golden, about 3 min per side checking often to make sure it doesn't burn. You'll notice as it fries the dough will bubble up. Repeat with remaining dough pieces. Serve warm and enjoy! To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container. One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you've never opened the jar or package. So if you don't bake often, buy the smaller yeast packages rather than a big jar of yeast. Cal 390, Fat 15g, Carb 50g, Sod 567mg, Fiber 1g, Pro 12g Qestion: I'm salivating just reading this recipe! However - I am allergic to yeast. If I use a soda-based bread recipe, will the rest of the taste and frying still work? Response: Hmm...that's a good question. So if you want to skip the yeast, I would add some baking powder instead, and then follow the recipe as instructed. Let me know how it works out for you. Review: Memory lane. We called them 'Placinta " stuffed with mashed potatoes, or sauerkraut, or some green weed we harvested on the street maybe called "loboda". I'm whipping up a batch this afternoon... thanks for the memories and a reminder to make. Question: Sadly, my family does not like feta cheese! Could you recommend other cheeses that would work too? This sounds delicious! Response: You could probably use a number of cheese, as mentioned ricotta would work, even mozzarella would be great. S(Internet address): https://www.jocooks.com/recipes/feta-fry-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 332 Calories; 9g Fat (23.8% calories from fat); 12g Protein; 50g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 555mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1203 --------------- MESSAGE bread-bakers.v120.n046.9 --------------- Date: Fri, 04 Dec 2020 19:19:00 -0800 From: Reggie Dwork Subject: Gluten-Free Fruitcake * Exported from MasterCook * Fruitcake, Gluten-Free Recipe By : King Arthur Baking Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Holidays Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fruit 1 1/2 cups pineapple -- diced dried, (213g) 1 1/2 cups raisins -- golden or regular, (255g) 1 cup apricots -- diced dried, (128g) 1 1/2 cups chopped dates -- (223g) 1 cup candied red cherries -- heaping, (170g) 1/3 cup crystallized ginger -- diced, optional, (64g) 3/4 cup rum -- brandy, apple juice, or cranberry juice, (170g) Batter 16 tablespoons unsalted butter -- room temp (65F min) (227g) 2 cups dark brown sugar -- packed, (425g) 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1 teaspoon baking powder 4 large eggs -- at room temperature 3 cups Gluten-Free Measure for Measure Flour -- (361g) 2 tablespoons unsweetened cocoa -- optional, for color, (11g) 1/4 cup boiled cider -- golden syrup, or dark corn syrup, (85g) 1/2 cup apple juice -- cranberry juice or water, (113g) 2 cups nuts -- toasted, chopped, (almonds, pecans, or walnuts), (227g) Topping,glaze: optional rum -- brandy, simple syrup, vanilla syrup, or ginger syrup If you enjoy fruitcake you'll love this version, packed with delicious dried fruits (and nary a candied peel in sight). And if you think you don't like fruitcake? Give this one a try; we're quite sure it'll change your mind! We know you'll love this gluten-free version of our Everyone's Favorite Fruitcake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a moist, dense, fruit-filled holiday cake that's sure to be a hit with friends and family following a gluten-free diet. Enjoy! PREP: 30 mins BAKE:1:10 to 2:25 TOTAL: 2:40 YIELD: 36 small cakes; 2 large loaves; or anything in between To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it's very hot), cover, and let rest 1 hour. Preheat the oven to 300F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 standard 9" x 5" loaves. Choose your pans (or combinations), and lightly grease them. If you're making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers. To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined. Beat in the salt, spices, and baking powder. Beat in the eggs one at a time, scraping the bowl after each addition. In a separate bowl whisk together the flour and cocoa. Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine. Stir in the juice or water, then the fruit with any collected liquid, and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined. Spoon the batter into the pans, filling them about 3/4 full. To bake the cakes: Bake the cakes on the middle shelf of the oven, as follows: about 70 minutes for the individual cakes; 75 to 85 minutes for the small loaves; 85 minutes for the medium loaves, and 2 hours + 20 to 25 minutes for the 9" x 5" loaves. The cakes are done when a toothpick or cake tester inserted into the center comes out clean. Remove the cakes from the oven. Fruitcake can remain in its pan for storage, if desired. Or carefully remove cake from the pan after about 5 minutes, loosening its edges first. Brush the warm cake with rum or brandy. Or simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes. When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks. For added moistness, unwrap and brush the cakes with additional syrup every couple of weeks or so. Tips: Do you HAVE to brush the cakes with alcohol or syrup? Well, it does keep them moist for weeks. But if you want to leave them "un-brushed," understanding they won't stay moist long-term, that's just fine. If you've made the small, muffin-sized cakes, it helps to put them all in a large plastic container with a snap-on lid; or into a sealed plastic bag, both to help keep them moist, and to be able to move 3 dozen cakes around without a fuss. This recipe can also fill two tea loaf pans. Divide the batter among two lightly greased tea loaf pans, or bake one after the other if you only have one tea loaf pan (if you have a kitchen scale, half the batter will weigh about 1,588g). Bake the cakes for 2 hours to 2 hours and 10 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Yield: 2 loaf cakes. While we like the flavors provided by the different fruits listed above, fruitcake can be a bit of a blank canvas for whatever dried and/or candied fruits are your favorites. We've had great success using a mixture of our fruitcake fruit blend, candied lemon peel, candied orange peel, and mini diced ginger. Cal 300, Fat 11g, Carb 44g, Sod 110mg, Fiber 3g, Pro 3g S(Internet address): https://www.kingarthurbaking.com/recipes/gluten-free-fruitcake-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 290 Calories; 12g Fat (36.3% calories from fat); 4g Protein; 42g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1202 --------------- END bread-bakers.v120.n046 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved