Date: Sun, 27 Dec 2020 01:59:05 +0000 --------------- BEGIN bread-bakers.v120.n049 --------------- 01. Jam-Filled Sour Cream Coffee Bread (Reggie Dwork) 02. Savory Gruyere Bread With Ham (Reggie Dwork) 03. Dove Dinner Rolls (Reggie Dwork) 04. Cornmeal Pan Rolls (Reggie Dwork) 05. Old Fashioned Lemon Bread (Reggie Dwork) 06. Oatmeal Mantou Bread (Reggie Dwork) 07. Happy New Year (Reggie Dwork) 08. RE: bread-bakers Digest, Vol 120, Issue 48 (Marlene White) --------------- MESSAGE bread-bakers.v120.n049.1 --------------- Date: Wed, 28 Oct 2020 17:57:36 -0700 From: Reggie Dwork Subject: Jam-Filled Sour Cream Coffee Bread * Exported from MasterCook * Bread, Jam-Filled Sour Cream Coffee Recipe By :King Arthur Baking Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 3 C Unbleached All-Purpose Flour -- (361g) or 3C Pastry Flour Blend, (340g) 3 tablespoons sugar -- (35g) 1 1/4 teaspoons salt 1/2 cup sour cream -- (113g) 4 tablespoons butter -- (57g) 1 large egg yolk -- white reserved 2 teaspoons vanilla extract* -- Note 1/3 cup lukewarm water -- (74g) 1 tablespoon instant yeast 8 ounce cream cheese -- softened, (227g) 2 tablespoons soft butter -- (28g) 1/3 cup sugar -- (67g) 1/8 teaspoon salt 1 teaspoon vanilla extract 3 tablespoons Unbleached All-Purpose Flour -- (23g) or 2 Tbsp Instant ClearJel, (21g) 1 large egg 1 cup jam -- (283g) mixed with 3 tablespoons Unbleached All-Purpose Flour -- (23g), or 3 tablespoons Instant ClearJel, (32g) Topping 1/4 cup sugar -- coarse sparkling , (50g) 1 large egg white -- reserved from dough (above), mixed with 1 tablespoon cold water What looks like an intricately braided coffee bread is actually a "mock" braid, easily fashioned by even beginning bakers. Filled with sweetened cream cheese and jam, it's both delicious, and elegant. Note: *Looking for that distinctive "bakery" flavor? Substitute 1 teaspoon Buttery Sweet Dough Flavor (widely available online) for the vanilla. PREP: 30 mins BAKE: 32 to 36 mins TOTAL: 4:02 YIELD: Two braids, about 2 dozen servings Combine all of the dough ingredients in a mixing bowl, and mix and knead (by hand, mixer, or bread machine) to make a smooth dough. the dough will seem very dry at first; resist the urge to add more liquid. It'll come together and smooth out as you knead. Place the dough in a lightly greased bowl or other container, cover it, and allow it to rise for 90 minutes. It won't look risen at all. That's OK. Divide the risen dough into two pieces. Working with one piece at a time, flatten/pat/roll it into a 10" x 15" rectangle. Make the filling: Gently beat together the cream cheese, butter, sugar, salt, flavor or extract, and ClearJel or flour until smooth. Add the egg, and again gently beat until only a few small lumps are visible. Spread half the jam/flour (or jam/ClearJel) mixture (about 5 1/2 ounces) in a 2 1/2"-wide swath down the center of the rectangle, lengthwise. Leave 1" of dough bare at each end. Spread half the cream cheese mixture (about 6 1/4 ounces) atop the jam. Fold the end over the filling at each end of the dough. Make cuts from the edge of the dough to within about 1/2" of the filling, every 3/4", all the way down both sides of the dough. Starting at one end, pull the cut strips up and over the filling, alternating sides. Transfer the loaf to a lightly greased or parchment-lined baking sheet. Repeat the process with the remaining piece of dough. Cover the loaves, and let them rise for 90 minutes. Again, it won't appear to rise; that's OK. Towards the end of the rising time, preheat your oven to 350F. To finish and bake: Brush the egg white/water over the loaves. Sprinkle with the coarse sugar. Bake the coffeecakes for 32 to 36 minutes, until they're golden brown. Remove them from the oven, and place them on a rack to cool slightly. Serve warm. Store any leftovers, well-wrapped, in the freezer. to serve, thaw, and then reheat in a 350F oven, tented with foil, for about 10 minutes. Tips: Instant ClearJel thickens without cloudiness, and without any "floury" texture; it also thickens better than flour. It's our thickener of choice, but certainly use flour if you don't have ClearJel. This coffeecake is also tasty drizzled with a simple confectioners' sugar icing (confectioners' sugar mixed with enough milk or cream to make it barely pourable). Perfect Pastry Blend, with its medium-level protein (10.4%), makes a lovely, tender coffee bread. If you use all-purpose flour, the bread will be a touch less tender; and you'll need to add an additional tablespoon or two of water to the dough. S(Internet address): https://www.kingarthurbaking.com/recipes/jam-filled-sour-cream-coffee-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 7g Fat (34.0% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1028 --------------- MESSAGE bread-bakers.v120.n049.2 --------------- Date: Wed, 04 Nov 2020 17:18:24 -0800 From: Reggie Dwork Subject: Savory Gruyere Bread With Ham * Exported from MasterCook * Bread, Savory Gruyere Bread With Ham Recipe By :Melissa Clark Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter -- melted and cooled, plus more for the pan, (1/2 stick/56 g) 2 1/2 cups all-purpose flour -- plus more for the pan, (325 g) 1 1/2 teaspoons baking powder 1 teaspoon sea salt -- fine 1/2 teaspoon baking soda 1 cup ham -- coarsely chopped ,(180 g) 3 tablespoons thinly sliced scallions -- white and green parts (optional) 1 tablespoon fresh thyme leaves -- chopped 2 cups grated Gruyere -- or sharp cheddar cheese, (8 oz/198 g) 2 large eggs 1 cup buttermilk -- (240 milliliters) This savory, cheesy bread is as easy to make as any banana bread recipe. And even better news: You can swap in your favorite cheddar for the Gruyere, or play around with herbs, add olives, roasted red peppers...whatever's in your pantry. Heat the oven to 350F. Butter and flour a metal 9 x 5" loaf pan and set it aside. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1 3/4 cups (7 ounces) of the Gruyere (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick. Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining 1/4 cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes. Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack. You can bake the loaf up to 3 days in advance. Store it, well wrapped, in the refrigerator and bring it to room temperature before serving. Or freeze it for up to 2 months. After freezing, this is best sliced and served toasted and warm - and spread with butter if you like. Review: Holy cow. This is amazing! I followed recipe to a T with the exception of adding an extra half cup of ham and a few grinds of black pepper to the dough and top. Delicious during a Minnesota snowstorm in October! Review: Definitely a four out of four! Came out beautifully, even though I forgot to flour the buttered pan. Fortunately it was a heavy-duty non-stick loaf pan, so it slid right out. It was also 4"x9", so I played it safe and baked it for a full hour, which worked out well. I changed very little, otherwise. I added fresh cracked pepper and used jumbo eggs instead of large, because I subbed 1/2 cup of King Arthur's Super 10 Blend for 1/2 cup of white flour. The batter was still pretty stiff. The bread was wonderful, and I never noticed the added fiber. Served it with some frozen vegetable beef soup I had leftover from the holidays, and added a simple green salad. Perfect, easy meal! Review: Excellent recipe! I used sour cream + milk in place of buttermilk, chopped ham, and shredded Jarslburg. This cake salé freezes beautifully - such a treat to pop a piece in the toaster oven for a morning snack. Review: I made this as written (with the exception of adding a few grinds of black pepper) and it was all I'd hoped for and more. This will surely become a mainstay for me, as I am a smitten kitten for this bread! Review: This is such a creative recipe! Will definitely make it again. someone asked about sourdough? Just sub 1 cup of discard for 1/2 cup flour and 1/2 cup buttermilk. That's it. I made it today and can only say that this is a real keeper. I also added some ground pepper to the top before baking just because I love cheese with black pepper. Review: I was determined to make this bread today, regardless of not having gruyere, baking powder, fresh thyme and buttermilk. Even with the substitutions (Swiss, baking soda/vinegar, dried thyme and raw milk curds and whey) this came together quickly and turned out quite delicious. It smelled too good to wait longer than 10 minutes to slice. It was too crumbly. Having some patience and slicing the nearly-cooled loaf was definitely the way to go. I look forward to making this again with sharper cheese and a little crushed red pepper flakes. S(Internet address): https://www.epicurious.com/recipes/food/views/savory-gruyere-bread-with-ham-melissa-clark - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 8g Fat (33.5% calories from fat); 8g Protein; 26g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 543mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1104 --------------- MESSAGE bread-bakers.v120.n049.3 --------------- Date: Wed, 02 Dec 2020 13:37:19 -0800 From: Reggie Dwork Subject: Dove Dinner Rolls * Exported from MasterCook * Rolls, Dove Dinner Recipe By : Frances Wirtz Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Holidays Low Fat Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat pastry flour 1/2 cup sugar 3 packages active dry yeast -- (1/4 oz each) 2 teaspoons salt 1 cup water 1 cup 2% milk 1/2 cup butter -- cubed 1 large egg -- room temperature 4 cups bread flour -- (to 4 1/2C) ASSEMBLY: 48 dried currants 24 slivered almonds 1 large egg 2 tablespoons 2% milk Fluffy dinner rolls shaped like doves are a sweet nod to the holidays. They dash away faster than Santa himself. Prep: 50 min. + rising Bake: 10 min. In a large bowl, mix pastry flour, sugar, yeast and salt. In a small saucepan, heat water, milk and butter to 120-130F. Add to dry ingredients; beat on medium speed 1 minute. Add egg; beat on high 2 minutes. Stir in enough bread flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down dough. Let stand, covered, 15 minutes. Turn onto a lightly floured surface; divide and shape into 24 balls. Roll each into a 10" rope; tie into a loose knot. Bring 1 end up and tuck into center of roll to form head. Flatten opposite end; with a sharp knife, cut 4 slits to form 5 tail feathers. Press 2 currants into head for eyes and 1 almond for beak. Place 2" apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 400F. In a small bowl, whisk egg and milk; brush over rolls. Bake 10 to 12 minutes or until golden brown. Remove from pans to wire racks; serve warm. Cal 177, Fat 5g, Carb 28g, Sod 239mg, Fiber 2g, Pro 5g Review: These are so so cute & so much more fun than regular rolls. S(Internet address): https://www.tasteofhome.com/recipes/dove-dinner-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 5g Fat (24.9% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 229mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1202 --------------- MESSAGE bread-bakers.v120.n049.4 --------------- Date: Wed, 02 Dec 2020 17:04:36 -0800 From: Reggie Dwork Subject: Cornmeal Pan Rolls * Exported from MasterCook * Rolls, Cornmeal Pan Recipe By : Vivian Eccles Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1/2 cup cornmeal 2 tablespoons sugar 2 1/4 tsp active dry yeast -- (1/4 oz) 1 teaspoon salt 1 cup water 3 tablespoons butter -- divided 1 large egg -- room temperature These delightful golden rolls are always requested at Thanksgiving and Christmas. The recipe is one we've enjoyed for years. Prep: 30 min. + rising Bake: 15 min. In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120-130F. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13x9" baking panNew Window or two 9" round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400 for 15 to 20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks. Cal 105, Fat 2g, Carb 18g, Sod 155mg, Fiber 1g, Pro 3g Review: I made these and they are super easy, and the taste is out of this world. Making another batch right now. And for me to actually remember a recipe after only making it once says something about that recipe, Review: These are wonderful.I will be adding this to my holiday tables this year. Review: These rolls turned out absolutely Awesome! This recipe was off the chart wonderful! Review: These were good but not great. The texture was somewhat off and seemed too dense. Review: These rolls turned out absolutely Awesome! This recipe was off the chart wonderful! Review: I tried this recipe last night using my bread machine because the amount of dough is perfect for that... not to mention how easy it is! The flavour was great when the bread was warm, but the texture came out more like English muffins. I wonder if due to the fact I live in a high altitude if maybe I should have used a bit more flour to avoid so much air in the bread. Any suggestions? Review: Totally yummy! I used the dough cycle of my bread machine, then shaped them into 18 pieces and they came out great! Always a hit when I serve them. Review: I made these rolls and they are wonderful. As a Southerner i can tell you cornbread is a fantastic staple of the traditional Southern home. Try it - you will like it. Review: These are excellent rolls. My aussie family loved them. S(Internet address): https://www.tasteofhome.com/recipes/cornmeal-pan-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 2g Fat (21.2% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 143mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1202 --------------- MESSAGE bread-bakers.v120.n049.5 --------------- Date: Thu, 03 Dec 2020 15:40:07 -0800 From: Reggie Dwork Subject: Old Fashioned Lemon Bread * Exported from MasterCook * Bread, Old Fashioned Lemon Recipe By : Joanna Cismaru Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 large eggs 2/3 cup evaporated milk 1 cup granulated sugar 1/3 cup vegetable oil 1 1/2 tsp lemon zest -- from about 1 lemon Lemon Syrup 1/4 cup lemon juice -- freshly squeezed 1/3 cup sugar This easy Old Fashioned Lemon Bread recipe is such a classic! It's fast, super lemony, and tastes like it's straight out of your grandma's kitchen. Preheat oven and prepare pan: Preheat oven to 350F. Grease and flour 8 x 4" baking pan. Make batter: Combine flour, baking powder and salt in large bowl. Beat eggs, evaporated milk, sugar, oil and lemon zest together in medium bowl. Add the flour mixture into the egg mixture. Stir until just combined. Pour into prepared pan. Bake for 55 to 60 minutes or until wooden skewer inserted in center comes out clean. Let it cool for 5 minutes in the loaf pan then remove the loaf from the pan and transfer it to a cooling rack. Make lemon syrup: While the bread is baking, combine 1/3 cup granulated sugar and 1/4 cup lemon juice (1 lemon) in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed. Top bread with lemon syrup: While the bread is still warm, poke numerous holes using a wooden skewer, piercing all the way to the bottom. Slowly drizzle the hot lemon syrup over the bread (syrup will soak into the bread). Finish cooling the bread on wire rack. NOTES: Leftovers: Store your leftover lemon bread on the counter at room temperature tightly sealed. I usually wrap it in plastic wrap or cut it in slices and keep it in a covered cake plate. It will last anywhere from 3 to 4 days at room temperature. Freezing: This lemon bread is great for freezing. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months. I prefer to wrap slices individually so they can thaw easier. Let it thaw on the counter at room temperature 1 to 2 hours before you plan on eating it. Cal 271, Fat 9g, Carb 43g, Sod 148mg, Pro 4g S(Internet address): https://www.jocooks.com/recipes/old-fashioned-lemon-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 10g Fat (31.4% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. NOTES : 2020 - 1203 --------------- MESSAGE bread-bakers.v120.n049.6 --------------- Date: Fri, 04 Dec 2020 19:43:48 -0800 From: Reggie Dwork Subject: Oatmeal Mantou Bread * Exported from MasterCook * Bread, Oatmeal Mantou Recipe By : Bob's Red Mill Serving Size : 4 Preparation Time :0:00 Categories : Asian Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Rolled Oats -- Regular 1 cup Hot Water -- 175-200F 1 cup Unbleached White All-Purpose Flour 1/2 tsp Active Dry Yeast 2 tsp Brown Sugar 1/2 tsp Sea Salt Mantou bread is a traditional Chinese steamed bun with a cloud-like texture. In our version, oats lend the bread a little extra sweetness and texture. Delicious eaten dipped in sweetened, evaporated milk, with jam or fried! Note: to make this dish, you will need a steamer basket of some kind. PREP: 10 minutes COOK: 12 to 15 minutes PASSIVE: 1 hour Soak oats in hot water for 5 minutes, stirring occasionally. While soaking the oats, sift together the dry ingredients, leaving a well in the middle. Pour the oats and water into the well of dry ingredients. Combine and knead until incorporated. Cover and allow the dough to rise for an hour, or until doubled in size. Punch down the dough and roll out on a floured surface into a 1" thick rectangle. Roll up from one long end (similar to a cinnamon roll) and use a bench scraper to cut into 2" thick rolls. Arrange your buns in a bamboo or steel steamer. You may need to steam them in two batches, depending on the size of your steamer. Meanwhile, fill a wok or steamer pot with water and bring to a boil over high heat. Place steamer inside, making sure the water isn't touching buns. Cover with a lid and steam for 12 to 15 minutes, or until buns are fluffy and fully cooked. Tilt the lid a tiny bit to let air slowly circulate for 2 to 3 minutes before opening fully. If you open the lid right away, the fluffy buns will collapse. Serve buns warm alongside sweetened condensed milk, or with jam! S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/oatmeal-mantou-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 1g Fat (5.5% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0617 --------------- MESSAGE bread-bakers.v120.n049.7 --------------- Date: Sat, 26 Dec 2020 17:51:47 -0800 From: Reggie Dwork Subject: Happy New Year We want to wish each of you a very Happy New Year and hope many good breads come from your kitchen. --------------- MESSAGE bread-bakers.v120.n049.8 --------------- Date: Mon, 21 Dec 2020 08:22:07 -0500 From: "Marlene White" Subject: RE: bread-bakers Digest, Vol 120, Issue 48 Thank you so much for posting all these great recipes all year long as I truly look forward to getting your emails. I plan on making both the Cranberry Bread and the Cranberry sweet rolls from today's list. Marlene --------------- END bread-bakers.v120.n049 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved