Date: Mon, 14 Dec 2020 01:26:14 +0000 --------------- BEGIN bread-bakers.v120.n047 --------------- 01. new Red Star Yeast product (Regina Dwork) 02. Lofty Layered Fruitcake (Reggie Dwork) 03. Sour Cream Fruitcake (Reggie Dwork) 04. Orange-Cranberry-Nut Fruit Cake (Reggie Dwork) 05. Pain Aux Noix Bread (Reggie Dwork) 06. No-Knead Multigrain Crown (Reggie Dwork) 07. Plum Pudding (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n047.1 --------------- Date: Thu, 10 Dec 2020 14:56:53 -0800 From: Regina Dwork Subject: new Red Star Yeast product Red Star Platinum is a premium instant yeast blended with dough improvers commonly used by professional bakers that will make your dough so forgiving that you will never be intimidated by yeast again! They have a NEW Platinum Instant Sourdough that adds a real sourdough culture - and real sourdough flavor - to any yeast bread. Platinum Instant Sourdough is not meant to be used in place of a sourdough starter. Simply substitute one packet of Platinum Instant Sourdough for one 1/4 oz. packet of any dry yeast in any recipe. Use in any of your favorite yeast recipes to Sourdough It Up! You can find it at your local market ... if they don't carry it ask them to carry it or order directly from Red Star. This was suggested by Red Star Yeast Co --------------- MESSAGE bread-bakers.v120.n047.2 --------------- Date: Fri, 04 Dec 2020 19:32:32 -0800 From: Reggie Dwork Subject: Lofty Layered Fruitcake * Exported from MasterCook * Fruitcake, Lofty Layered Recipe By : King Arthur Baking Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fruit 3 cups Fruitcake Fruit Blend -- Note 1:, Note 2: or the dried or candied fruits of your choice, (369g to 425g) 6 tablespoons water -- or brandy, (85g) Cake 12 tablespoons unsalted butter -- cool room temp, 65-68F (170g) 1 1/2 cups granulated sugar -- (298g) 1 1/2 teaspoons baking powder 3/4 teaspoon salt 4 teaspoons Yuletide Cheer Spice -- (7g), Note 3: 3 large eggs -- at room temperature 2 3/4 cups Cake Flour -- Unbleached, or Unbleached All-Purpose Flour, (326g) 3/4 cup milk -- at room temperature, (170g) 1 1/2 cups pecans -- or walnuts, diced, optional, (170g) brandy -- rum, or liquor of your choice; for soaking, optional Frosting 8 oz cream cheese -- at room temperature, (227g) 1/2 cup granulated sugar -- or Baker's Special Sugar, (99g) 2 cups heavy cream -- (454g) Sugared cranberries -- optional 1/2 cup water -- (113g) 3/4 cup granulated sugar -- divided, (to 1C/149g to 198g) 1/2 cup cranberries -- fresh or frozen, washed and dried, (to 1C/50g to 99g) If fruitcake doesn't necessarily conjure up thoughts of a frosted four-layer cake, this recipe is designed to change your mind. Dense, moist, fruit-studded cakes are sandwiched between layers of light, fluffy, delicately sweetened frosting for a combination that's as impressive to view as it is to eat. Note 1: Fruitcake Fruit Blend consists of our very favorite fruitcake fruits. A delicious blend of raisins, pineapple, currants, cranberries, dates, and confectioners' sugar. Use in any of your favorite fruitcake recipes, add some to a loaf of bread, or even make your own healthful granola. Note 2: or 1 1/2 teaspoons grated orange rind (zest), 3/4 teaspoon cardamom, 1/2 teaspoon coriander, 3/8 teaspoon mace, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg Note 3: Bake the best sweet yeasted holiday breads, scones, and stollen at home with our ready blend of classic, festive spices. The combination of the finest cardamom, coriander, mace, allspice, nutmeg, and orange peel brightens up your favorite recipes. Add up to two tablespoons of the blend to any of our stollen recipes or add a teaspoon to any sweet bread (like panettone, brioche, or cinnamon buns) for a distinctive holiday flavor. PREP: 45 mins BAKE: 50 mins to 1 hr TOTAL: 11:40 YIELD: one 8" four-layer cake To prepare the fruit: Combine the dried fruit with liquid in a bowl. Cover and set aside to soak overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it's very hot), cover, and let rest 1 hour. To prepare the cake: Preheat the oven to 325F. Grease two celebration cake pans or two 8" round cake pans. In a large bowl, beat together the butter, sugar, baking powder, salt, and spice. Beat in the eggs one at time, scraping the sides and bottom of the bowl after each addition. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir the flour into the batter alternately with the milk, starting and ending with the flour, scraping the bowl as needed. Add the undrained fruit and the nuts, mixing until evenly incorporated. Spoon one-fourth of the batter into each prepared pan, filling them almost full if using the celebration pans or 3/4" deep if using round cake pans. If you have a scale, dividing the batter evenly among the pans is simple math. Bake the cakes for 25 to 30 minutes until the cakes are lightly golden brown all over; a cake tester inserted into the center will come out clean. Remove the cakes from the oven, let them cool for 5 minutes, then turn them out onto a rack. Brush the warm cakes with brandy or the liquor of your choice for added flavor. If you have a squeeze bottle, it's easy to apply the alcohol that way. Allow to cool completely while the remaining layers bake. Bake two more cakes with the remaining batter, following the directions above. To make the frosting: Whip the cream cheese with the sugar until light and fluffy. Add the heavy cream and whip until firm peaks form. To assemble the cake: Place one cake layer on a serving plate and top with a little less than one-fourth of the frosting. Add another cake layer and repeat the process, topping the final layer with the remaining frosting. Refrigerate the cake until you're ready to serve, up to overnight. To make the sugared cranberries: The day before you want to serve the cake, combine the water and 1/2 cup of the sugar in a small saucepan set over medium heat. Bring the mixture just to a simmer, stirring to dissolve the sugar. Remove from the heat. Add the cranberries to the pot, cover, and place in the refrigerator for 8 hours, or overnight. Pour the cranberries with the syrup through a strainer, reserving the syrup if desired for another use. Toss the cranberries with the remaining sugar, and transfer them to a parchment-lined baking sheet or cooling rack to dry for 1 to 2 hours. Just before serving, garnish the cake with sugared cranberries, or seasonal fresh or dried fruits or nuts. Refrigerate any leftovers, well wrapped, for several days. S(Internet address): https://www.kingarthurbaking.com/recipes/lofty-layered-fruitcake-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 459 Calories; 26g Fat (50.5% calories from fat); 5g Protein; 54g Carbohydrate; 1g Dietary Fiber; 97mg Cholesterol; 194mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 2 1/2 Other Carbohydrates. NOTES : 2020 - 1202 --------------- MESSAGE bread-bakers.v120.n047.3 --------------- Date: Fri, 04 Dec 2020 19:34:50 -0800 From: Reggie Dwork Subject: Sour Cream Fruitcake * Exported from MasterCook * Fruitcake, Sour Cream Recipe By : King Arthur Baking Serving Size : 48 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Holidays Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried pineapple -- diced, (142g) 1 cup dried cherries -- sour or sweet, (142g) 1 cup dried apricots -- diced or slivered (128g) 2 cups golden raisins -- (340g) 1/2 cup brandy -- or rum, for soaking the fruit, (113g) 1 cup vegetable shortening -- room temp (184g), or unsalted butter (227g) 2 cups granulated sugar -- (397g) 1 teaspoon salt 1/2 teaspoon nutmeg 4 large eggs 1/4 cup brandy -- or rum, to add to the cake batter, (57g) 3 cups All-Purpose Flour -- Unbleached, (361g) 2 teaspoons baking powder 2 cups sour cream -- Cabot brand preferred, (454g) 2 cups walnuts -- or pecans, chopped, (227g) This tasty fruitcake features a sour cream pound cake base, and a filling of some of our very favorite dried fruits: cherries, apricots, pineapple, and golden raisins. Pecans or walnuts complete the picture. For a more colorful cake, add 1 to 1 3/4 cups of red candied cherries to the other fruit. Or, if you'd just like a simple pound cake, omit the fruits altogether and bake it in two pans instead of three. And finally, if you're an aficionado of citron and its holiday friends, feel free to use those fruits instead. PREP: 35 mins BAKE: 55 mins to 1:05 TOTAL: 3:40 YIELD: three 8 1/2" x 4 1/2" loaves To soak the fruit: In a medium-sized mixing bowl, stir together the dried fruits and the 1/2 cup brandy or rum. Set the fruit aside for 2 hours or longer. Stir occasionally, so the fruit absorbs the liquor evenly. Preheat the oven to 325F. Grease and flour three 8 1/2" x 4 1/2" loaf pans. Alternately, line them with parchment, leaving an overhang on each side and securing the paper with metal binder clips. To make the cakes: In a large mixing bowl, beat together the shortening, sugar, salt and nutmeg. Add the eggs one at a time, beating until fluffy after each addition. Stir in the brandy or rum. In a separate bowl, whisk together the flour and baking powder. Add half the flour to the shortening mixture, and mix well. Add the sour cream, beating all the time, then add the remaining flour and blend well. Be sure to scrape the sides and bottom of the bowl occasionally to be sure all ingredients are evenly incorporated. Stir in the fruits (they should have absorbed all the liquid; if not, don't drain them) and the nuts. Spoon the batter into the prepared pans. Bake the cake for 55 to 65 minutes, or until they're golden brown and a cake tester inserted into the center comes out clean. Remove the cakes from the oven and let them cool in their pans for 10 minutes. Remove them from the pans and cool completely on wire racks. Store, well-wrapped, for 5 days at room temperature. Freeze for up to 3 months. (See "tips", below.) Tips: If you're making them well ahead of serving, brush them with brandy or rum before wrapping tightly and storing at room temperature. If desired, sprinkle with confectioners' sugar or frost with a light glaze before serving. If using a 10-cup (10") bundt-style pan or several smaller pans, adjust the baking time accordingly. No matter what pan(s) you use, don't fill them more than three-quarters full, or you'll be cleaning blackened cake batter off the floor of your oven. S(Internet address): https://www.kingarthurbaking.com/recipes/sour-cream-fruitcake-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 10g Fat (41.4% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1202 --------------- MESSAGE bread-bakers.v120.n047.4 --------------- Date: Fri, 04 Dec 2020 19:37:00 -0800 From: Reggie Dwork Subject: Orange-Cranberry-Nut Fruit Cake * Exported from MasterCook * Fruit Cake, Orange-Cranberry-Nut Recipe By : King Arthur Baking Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Hand Made Holidays Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fruit 2 cups dried cranberries -- Note 1: 2 cups dried fruit blend -- or chopped dried apricots, (241g) 1/2 cup cranberry juice -- or brandy, or water, (113g) 1 3/4 cups candied red cherries -- (283g) Cake 16 tablespoons unsalted butter -- at room temp, at least 65F, (227g) 2 cups sugar -- (397g) 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon orange oil -- 1/8 to 1/4 teaspoon Fiori di Sicilia, or 1 teaspoon vanilla extract 4 large eggs -- at room temperature 3 3/4 cups All-Purpose Flour -- Unbleached, (447g) 1 cup orange juice -- (227g) 2 cups pecans -- diced, or walnuts, optional, Note 2: *, (227g) Glaze 1/3 cup orange juice -- (74g) 1/3 cup sugar -- (67g) Icing -- optional 3/4 cup confectioners' sugar -- (85g) enough milk -- or water, to make a thick but pourable icing More of a cake with fruit than a traditional "fruitcake," this cake is stuffed with apricots, cherries, cranberries, and toasted nuts (in place of the usual fruitcake's citron and peel), then glazed with a sweetened orange juice syrup. Moist and nicely dense, it's a revelation to those who think they don't like fruitcake; and a nice change for aficionados of the typical dark, liquor-soaked loaf. While the picture shows a full-size bundt-style cake, the recipe translates easily to smaller gift-size cakes; see step #2; and baker's tips, below. Note 1: orange-flavored dried cranberries, or Orange Jammy Bits, (241g) Note 2: *For enhanced flavor, toast nuts for 8 to 10 minutes in a preheated 325F oven, until golden brown.. PREP: 25 mins BAKE: 50 mins to 1:30 TOTAL: 1:45 YIELD: 1 large bundt-style cake; 2 small bundt-style cakes; 2 standard loaves, or 5 to 6 smaller loaves To prepare the fruit: Combine the dried fruit (except the candied cherries) with liquid in a bowl. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool. Preheat the oven to 325F. To prepare the cake: In a large bowl, beat together the butter and sugar until light-colored and fluffy. Beat in the baking powder, salt, and flavors. Beat in the eggs one at a time. Scrape the bottom and sides of the bowl, and beat again briefly, to incorporate any sticky residue. Stir in the flour alternately with the orange juice. Stir in the undrained fruit, the candied cherries, and the nuts. Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans; or five 7" wooden bakers; or six 7" paper bake & give pans; or one 12-cup bundt-style pan; or two 6-cup bundt-style pans. For smaller loaves, see baker's tips, below. Spoon the batter into the lightly greased baking pans, filling them about three-quarters full. If you have a scale, dividing the batter evenly among the pans is simple math. If you've included the nuts, the batter weighs about 90 oz. (2552g). Bake the cakes for 50 to 90 minutes; smaller pans will bake for the shorter length of time. Half-size bundt-style cakes may need to bake up to 80 minutes, while one full-size bundt may need up to 90 minutes. When done, the cakes will be a light golden brown all over, and a long toothpick or skewer inserted into the center will come out clean. To make the glaze: Stir together the orange juice and sugar while the cakes are baking. Warm briefly in the microwave; about 45 seconds should do it. Stir to help dissolve the sugar. Set aside to rest at room temperature, stirring occasionally to continue to dissolve the sugar. Remove the cakes from the oven. If you're removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. Brush the warm cakes all over with the glaze, continuing to brush until you've used it all. When completely cooled, wrap well and let "age" at least 24 hours; the cake improves with a 24-hour rest. If desired, drizzle with icing just before serving. Store cake, well wrapped, at room temperature; it should keep well for a couple of weeks. Freeze for longer storage. Tips from our Bakers To make mini loaves: Lightly grease a mini loaf pan. Prepare the batter, then spoon it into the pan, filling each well about three-quarters full - you'll use about 4 1/2 ounces of batter in each well. Bake the cakes for 28 to 30 minutes until a cake tester inserted into the center of one comes out clean. Remove the cakes from the oven. Wait 5 minutes, turn them out of the pan, then brush the tops of the warm cakes with a coat of glaze. Repeat with the remaining batter - you'll need to bake two full batches, plus an additional half batch. S(Internet address): https://www.kingarthurbaking.com/recipes/orange-cranberry-nut-fruit-cake-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 10g Fat (36.4% calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 1202 --------------- MESSAGE bread-bakers.v120.n047.5 --------------- Date: Fri, 04 Dec 2020 19:40:22 -0800 From: Reggie Dwork Subject: Pain Aux Noix Bread * Exported from MasterCook * Bread, Pain Aux Noix Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter -- melted, (4 Tbsp, 57g) 2 1/2 cups Whole Wheat Flour -- (283g) or white whole wheat 1 1/2 cups Unbleached All-Purpose Flour -- (177g) 1 tablespoon brown sugar -- (11g) 1 1/2 teaspoons salt 2 teaspoons instant yeast 1 1/3 cups warm milk -- (305g) 1 1/2 cups chopped walnuts -- toasted to golden brown Tip*, (170g) Nut bread is the simple translation of pain aux noix, one of France's delightful whole-grain loaves. This golden, tender bread is fairly simple to make, but the texture and flavor are complex: oven heat brings out the walnuts' flavor, as well as the deep, rich taste of whole wheat. Serve this bread, thinly sliced, with a nice goat cheese, Roquefort, or a Brie or Camembert. PREP: 17 mins BAKE: 25 to 27 mins TOTAL: 2 :28 YIELD: two 6" round loaves SERVING SIZE: 51g Combine all of the ingredients except the nuts, and knead - by hand, mixer, food processor or bread machine - until smooth. Place the dough in a lightly greased bowl and let it rise, covered, for 1 hour, or until it's doubled in bulk. Turn the dough out onto a lightly greased surface and gently but thoroughly knead in the walnuts. This will seem like messy work at first (the nuts will keep falling out onto the work surface), but persevere - eventually they'll stay where they belong. Divide the dough in half, and shape each half into a ball. Place the balls on a lightly greased or parchment-lined baking sheet, and let them rise, covered, for 45 minutes, until they're quite puffy, though not necessarily doubled in bulk. Preheat the oven to 425F. Uncover the loaves, and bake them for about 25 to 27 minutes, until they're golden brown. Remove the loaves from the oven, and transfer them to a rack to cool. Cool the loaves before slicing. Store, well-wrapped, at room temperature for three days, or freeze for up to three months. Tip*: How do you toast walnuts? You can stir them in a dry saucepan (no oil) set over medium heat until they're golden; or toast them in a preheated 350F oven for 6 to 8 minutes, again until golden. Cal 168, Fat 8g, Carb 20g, Sod 182mg, Fiber 3g, Pro 5g S(Internet address): https://www.kingarthurflour.com/recipes/pain-aux-noix-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 9g Fat (42.0% calories from fat); 6g Protein; 21g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 170mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0914 --------------- MESSAGE bread-bakers.v120.n047.6 --------------- Date: Fri, 04 Dec 2020 19:46:37 -0800 From: Reggie Dwork Subject: No-Knead Multigrain Crown * Exported from MasterCook * Bread, No-Knead Multigrain Crown Recipe By : King Arthur Flour Co. Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups King Arthur Super 10 Blend -- (478g) Note 4 cups Unbleached All-Purpose Flour -- (482g) or 4 1/2 cups KA First Clear Flour, (478g) 1 tablespoon salt 1 1/2 tablespoons instant yeast -- (14g) 3 cups lukewarm water -- (680g) 3 tablespoons honey -- (64g) olive oil -- for brushing In this recipe, our Super 10 Blend and first clear flour combine to create moist, chewy, wholesome rolls studded with whole grains and seeds. The crown is achieved in a few easy steps - no slashing required. Recipe update: As of 10/3/18 we have adjusted the volume amount of the Super 10 Blend in this recipe. See tips below. Note: Super 10 Blend covsists of 100% whole-grain flour blend (spelt, millet, rye flakes, barley flakes, quinoa flakes, chia seed, amaranth, teff, buckwheat, and sorghum. PREP: 20 mins BAKE: 20 to 25 mins TOTAL: 14:15 YIELD: three 9" to 11" crowns (from the entire batch of dough) Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the ingredients except the olive oil in a large, 6-quart mixing bowl, or a large, similar capacity dough-rising bucket. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir with a big spoon or dough whisk until everything is combined. Cover the bowl or bucket and transfer to the refrigerator to rest overnight, or for up to three days. When you're ready to make bread, generously flour a 10" to 12" ringed brotform. (See "tips" below, if you don't have a brotform.) Grease your hands and pull off about one-third of the dough (about 18 to 20 ounces). Place the dough onto a floured work surface, divide it into eight equal pieces, and shape each piece into a rough ball. Set aside seven balls smooth side down. On a well-floured work surface, roll the eighth ball into a thin circle, 8" in diameter. Brush an even coat of olive oil around the perimeter, then carefully drape it over the center of the brotform (oil side up); it should cover about 1" beyond the base of the brotform's center hump. Position the seven remaining balls smooth-side down around the center. The middle of each ball should be about even with the edge of the dough circle. With a sharp knife, cut from the center of the dough circle down to the point where each ball meets at the base of the center hump. Wrap the triangular section of dough over the top of each ball. Cover the loaf and let it rest at room temperature for 60 to 90 minutes, until it's puffy and no longer feels cool to the touch. It won't appear to rise upwards very much. While the loaf rests, preheat the oven to 450F. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go. When ready to bake, gently turn the loaf out of the brotform onto parchment paper, a cornmeal-dusted peel, or parchment-lined baking sheet. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven. Place the bread in the oven - onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan - and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly. Bake the bread for 15 to 20 minutes, until it's a deep, golden brown and the internal temperature reaches 190F on a digital thermometer.. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature. Tips: For a simpler version of a crown, simply shape all eight pieces of dough into balls, and place them, seam side down, in a ring shape. Bake as directed in the recipe above. If you don't have a ringed brotform, you can build your own by overturning a small (about 4" in diameter at the rim and 3" deep) bowl. Drape a clean dish towel over the bowl and dust it liberally with flour. Prepare and shape the dough as instructed, laying the rolled-out dough circle over the bowl and the dough balls around the perimeter. After the dough has proofed, gently turn it over (with the help of the towel) onto parchment paper; a cornmeal-dusted peel, or parchment-lined half sheet pan. Bake as directed. If you don't have our Super 10 Blend, substitute 3 3/4 cups (15 ozs, 425g) white whole wheat flour and 1/2 cup (2 to 3 ozs, 57g to 85g) of whole grains and seeds (like our Harvest Grains Blend or your own blend). We adjusted the volume of Super 10 Blend in this recipe due to a discrepancy in how we weighed the flour. Thankfully, the difference is only marginally noticeable, and we have found that this bread, thanks to its higher hydration, turns out beautifully either way. S(Internet address): https://www.kingarthurflour.com/recipes/no-knead-multigrain-crown-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 1g Fat (5.0% calories from fat); 6g Protein; 36g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : 2019 - 0828 --------------- MESSAGE bread-bakers.v120.n047.7 --------------- Date: Fri, 11 Dec 2020 20:46:57 -0800 From: Reggie Dwork Subject: Plum Pudding * Exported from MasterCook * Pudding, Plum Recipe By : Barry C. Parsons Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Desserts Fruit Holidays Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the soaked dried Fruits -- See note below 3/4 cup raisins 3/4 cup glace cherries -- chopped 2/3 cup dried fruit -- mixed, or citrus peel 3/4 cup dried apricots -- chopped 2/3 cup brandy -- Note 1: For the rest of the pudding 3 cups bread crumbs -- stale, Note 2: 3/4 cup milk -- hot 1/2 cup flour -- Note 3: 1/2 cup brown sugar -- Dark brown sugar is best 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp allspice 1/2 tsp salt 1 cup butter -- very cold or frozen, Note 4: 6 eggs 2 tsp vanilla extract 1 tsp almond extract -- pure, optional 1/2 cup nuts -- toasted chopped, your choice, optional For the hard royal icing on top. 2 egg whites -- at room temperature 2 2/3 cups sugar -- icing, approximately, i.e. powdered sugar 1/4 tsp cream of tartar -- optional 1 tsp orange zest -- finely minced, or lemon zest. First let's start with the basics. There are no plums in Plum Pudding. Now that may sound a bit weird to some of you right at the outset. However, in these parts, where there are no figs in Figgy Duff, the concept is not so strange. All of this naming confusion, of course, harkens back to our British heritage. This connection to our roots on the other side of the Atlantic remains a constant influence in Newfoundland cooking and culture. In pre-Victorian times, both plums and figs were common names for raisins in the UK. In fact, puddings like this are even older and can be traced all the way back to medieval times. Note 1: cognac, whiskey or rum, your choice (If not using alcohol substitute grape juice or apple juice.) Note 2: Bread that is several days old is best for making these crumbs. Note 3: Yes that's all you need. There is also no baking powder or baking soda in this recipe. It is meant to be dense and rich. Note 4: Frozen is easiest if you are grating the butter. prep: 45 MINUTES cook: 4 HOURS total: 4:45 Grease a glass or stainless steel bowl or pudding mold. The bowl/mold should hold about 9 cups. Line the mold with strips of parchment paper to help with the release of the pudding later. To prepare the dried fruit: Simply mix together the dried fruits and brandy and let stand overnight or for several days beforehand. Stir it several times during the soaking time and always have it in a sealed plastic container or bowl covered tightly with plastic wrap. You don't want the alcohol to evaporate. To prepare the pudding: Pour the milk over the breadcrumbs and set aside while you assemble the rest of the ingredients. Sift together the flour, sugar, cinnamon, nutmeg, allspice and cloves. Set aside. Whisk together the eggs and mix them through the soaked bread crumbs. Grate the butter and toss with the dry ingredients. (Or use a food processor to pulse the butter through the flour and spice mixture. Small pieces of butter, about the size of small peas should still be visible in the mix. Add the flour spice and butter mixture to the bread crumb and egg mixture, along with the dried fruits. (and nuts if you are using them) Stir together well until completely combined. To steam the plum pudding: Pour the batter into the prepared bowl/mold. Cover the top of the mold with the lid. If using a bowl as a steamer, cover the top with a couple of layers of parchment paper or plastic wrap. Tie with a piece of butcher string or twine to secure it. Finally top with a couple of layers of aluminium foil and crumple it tightly around the edges. Steam the pudding by in a stock pot or large dutch oven that is at least twice the size of the mold/bowl you are using, and at least a couple of inches taller. Place a trivet, small cake rack or an old tea plate at the bottom of the pot. Place the pudding on top of the trivet and fill the pot halfway up the height of the pudding mold with boiling water. Pour the water down the side of the pot and not directly over the pudding mold. You will need to watch this closely and add more boiling water every hour or so, to bring it up to the same level that you started with. Place the cover on the pot and bring it to a very gentle simmer. This should be done on a low to medium low heat, just enough to get that very slow simmer. Steam for about 4 hours, topping up the boiling water mentioned above, as needed. Cool the pudding in the steamer/mold for a couple of hours before turning it out. TIP: When storing my pudding after it is cooled, I keep it in the same bowl in which it was steamed. I just cover the top tightly with plastic wrap. If soaking the pudding in brandy or rum, this is also a handy trick, if you line the bowl with layers of plastic wrap first. Finishing the Pudding: If you want to add a royal icing topper on the pudding, you can do this a day or two in advance of serving. Simple beat together the egg whites and icing sugar (+ cream of tartar if you are using it) with an electric mixer for 5 minutes until the mixture stiffens. You may need to add a couple of tablespoons more of the icing sugar if the consistency is too loose/runny. This is normal because the eggs can very slightly in size. If using the citrus zest, fold it in by hand at the end.Spread the icing on the top of the inverted pudding, in a sort of dripping pattern. Allow to harden overnight to serve the following day. A brandy or rum soak Most often these sorts of puddings are infused with brandy or rum to compliment all the flavours inside. This is completely optional and should be done only when the pudding is completely cooled. As mentioned above, I use the same bowl the pudding was steamed in to do the alcohol soak. Line the bowl with several layers of plastic wrap and return the pudding to it. I use long skewers to poke a couple of dozen holes into the pudding, to about 2/3 of the depth of the bowl. Then, I slowly spoon about 1/3 to 1/2 cup of rum or brandy slowly over the surface. I usually leave that for 2 or 3 days and then repeat the soak again. If you don't want it too boozy, you can just do one soak. Notes: There is no hard and fast rule about the dried fruits in this recipe. About 2 pounds of any mixture of dried fruits you like to make your own version. Substitute currants, dried cranberries, glace pineapple etc for any of the fruits in this recipe to make it your own. Cal 353, Fat 19g, Carb 36g, Sod 342mg, Fiber 2g, Pro 7g S(Internet address): https://www.rockrecipes.com/christmas-plum-pudding/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 674 Calories; 23g Fat (32.0% calories from fat); 10g Protein; 102g Carbohydrate; 3g Dietary Fiber; 149mg Cholesterol; 545mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 3 1/2 Other Carbohydrates. NOTES : 2020 - 1211 --------------- END bread-bakers.v120.n047 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved