Date: Sat, 09 Jan 2021 07:46:18 +0000 --------------- BEGIN bread-bakers.v121.n001 --------------- 01. Re: new Red Star Yeast product review (Marie Lyons) 02. How to Store, Freeze, and Refresh Bread (Reggie Dwork) 03. Quick Oatmeal Pancakes (Reggie Dwork) 04. Marbled Rye Bread (Reggie Dwork) 05. Chocolate Orange Muffins (Reggie Dwork) 06. Bread Machine Cheese Bagels (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n001.1 --------------- Date: Sat, 2 Jan 2021 19:03:56 +0000 (UTC) From: Marie Lyons Subject: Re: new Red Star Yeast product review I used the Platinum Instant Sourdough yeast in November. The bread didn't taste much like sour dough. However, the conditioners that they include in the product caused the bread to rise a higher than the other yeast packet types. My family really liked the results. Marie --------------- MESSAGE bread-bakers.v121.n001.2 --------------- Date: Sun, 27 Dec 2020 20:49:24 -0800 From: Reggie Dwork Subject: How to Store, Freeze, and Refresh Bread * Exported from MasterCook * Bread, How to Store, Freeze, and Refresh Recipe By : Laura Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Info/How To Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- I'm here today to share all the secrets! Below you'll find extensive tips on how to store bread, how to freeze bread, and how to refresh bread so that it tastes just as good as new. This method will ensure that you keep that crisp, crusty exterior for as long as possible. For this post, I'm referring to artisanal boules, batards, baguettes, etc., not your typical sandwich bread from the grocery store. It is worth noting that one of the benefits of fresh sourdough bread (bread made with a sourdough culture) is that it has a longer shelf life than typical store-bought bread. It can typically last for about 4 to 5 days at room temperature. Whatever you do, please do not refrigerate your bread. It will cause your bread to stale significantly faster. Depending on how recently your bread was baked, you'll want to approach bread storage slightly differently. WHY YOU SHOULDN'T SLICE INTO WARM BREAD: It is very important to allow bread to cool completely to room temperature before storing or slicing. Place it on a cooling rack and resist the urge to dig into it. Slicing fresh warm bread out of the oven, while extremely tempting, affects its texture and flavor (it will be gummier and less airy; and will result in loaf that dries out much faster). As most of you know, I've gotten very into bread baking over the past six months! I started my very own sourdough starter (Breadley Cooper) this past July and have been regularly making this sourdough bread recipe ever since. It was one of the most fun projects that I tackled in the last year and I can't wait to share more sourdough bread resources with you this year. If you're looking to get started, be sure to check out my extensive list of sourdough bread tools for beginner and experienced bread bakers. One of the most frequently asked questions that I get (particularly over on Instagram) is how I store fresh bread, particularly since I live in a small household and regularly bake two loaves at once. I'm here today to share all the secrets! Below you'll find extensive tips on how to store bread, how to freeze bread, and how to refresh bread so that it tastes just as good as new. Bread Face Down on Cutting Board While there are several ways to store bread, my favorite method is below. This method will ensure that you keep that crisp, crusty exterior for as long as possible. For this post, I'm referring to artisanal boules, batards, baguettes, etc., not your typical sandwich bread from the grocery store. It is worth noting that one of the benefits of fresh sourdough bread (bread made with a sourdough culture) is that it has a longer shelf life than typical store-bought bread. It can typically last for about 4 to 5 days at room temperature. Whatever you do, please do not refrigerate your bread. It will cause your bread to stale significantly faster. Depending on how recently your bread was baked, you'll want to approach bread storage slightly differently. WHY YOU SHOULDN'T SLICE INTO WARM BREAD: It is very important to allow bread to cool completely to room temperature before storing or slicing. Place it on a cooling rack and resist the urge to dig into it. Slicing fresh warm bread out of the oven, while extremely tempting, affects its texture and flavor (it will be gummier and less airy; and will result in loaf that dries out much faster). Sliced Sourdough Bread on Cutting Board HOW TO STORE BREAD Day One - Day Two: for bread that has just been baked, I always leave it out, completely uncovered, at room temperature on the first day of baking. The crust on freshly baked bread will remain at its best texture for at least one day, if not two full days. If you slice into your bread: it is best practice to leave it cut-side down on a cutting board uncovered, particularly if you enjoy a crisp crust. This will help protect the interior from drying out, but not result in any moisture collecting on the crust and it becoming too soft. If you have not sliced into your bread: if I choose not to slice into the bread on the day of baking, I generally transfer the whole loaf to a large paper bag and fold over the edges. While the crust won't be quite as crisp as the first day of baking, the porousness of the paper bag will allow air to circulate, yet also help it not dry out too quickly. Day Three - Day Four: While the above method works really well for freshly baked bread, you'll want to cover it a couple days after it has baked, otherwise it will dry out quickly and become stale/too hard to slice. Usually by day three, the best option is to store it bread box (if you have one) or a large Ziploc bag. It's important to note that this isn't a perfect solution, bread (or covering it tightly) in this manner will inevitably cause the moisture from the loaf to be trapped, resulting in a softer textured crust. You can get around this by toasting your bread lightly. Alternatively, you can also wrap your bread in natural beeswrap (affiliate link) which is a wonderful and better alternative as it is naturally porous and won't cause as much moisture to be trapped! Day Five +: Why haven't you eaten all your bread? No, but seriously, if you do not plan on consuming your whole loaf of bread within the first few days of baking, I generally always advise storing it in the freezer (see my instructions below). HOW TO FREEZE BREAD: One of the best tools in your kitchen for storing bread is the freezer! If you have limited access to fabulous bread or need to buy bread many days (to a few weeks) in advance of a dinner party or special occasion, I highly recommend buying an extra loaf or two, freezing the loaves, and enjoying them at a later date. Since I bake two loaves of sourdough bread at a time, I almost always freeze my second loaf. If I follow a few basic steps, that frozen loaf out of the freezer can taste just as good as the freshly baked loaf. For freezing bread, it is very important to allow your bread to cool completely before freezing. If stored properly, bread can be stored in the freezer for about 3 to 6 months; however its flavor will diminish the longer it is stored. HOW TO FREEZE WHOLE LOAVES OF BREAD: To freeze entire loaves of bread, allow the bread to cool completely, then transfer to a large, durable Ziploc bag, press out any excess air, and seal. If you are all concerned that your bread crust will puncture the bag, you can wrap the loaf tightly in plastic wrap, aluminum foil, or place it in a small paper bag, and then transfer it to a Ziploc bag. This is my favorite method for short or long term bread storage. My frozen bread loaves taste just as good when refreshed properly, as my freshly baked bread loaves do. HOW TO FREEZE SLICED BREAD: If you only consume a small amount of bread at a time (or have it occasionally here and there) or have a small household, one fabulous way to store bread is to slice it before freezing. To do this, slice your bread evenly with a serrated bread knife and transfer it to a large Ziploc bag. If your crumb is extremely moist, I advise placing a small piece of parchment paper between each slice to ensure that the slices don't stick together. This method allows you to take one slice out at a time, toast it (undefrosted) in your toaster or favorite method of choice, and have a delicious breakfast or snack whenever you want! HOW TO REFRESH BREAD PERFECTLY: This is my favorite method for freezing (and refreshing) whole loaves of bread. It sounds a bit crazy, but you will be amazed at the results. This results in a very crisp crust that tastes and feels as it does just after baking. I promise, once you try this method, you will never go back! Your frozen bread will taste like you just baked it. Even if you have a lackluster loaf of bread from a bakery (the crust has softened considerably), try this method below, and it will be elevated instantly. This method works incredibly well for artisanal loaves of bread, as well as baguettes, etc. HOW TO REFRESH WHOLE LOAVES OF BREAD: Allow your frozen loaf of bread to thaw (in the bag) at room temperature for several hours or overnight on your countertop the night before. Preheat your oven to 350F (175 C) for at least 20 minutes with a rack in the center position. Remove the loaf of bread from the bag and lightly run it, very quickly, under cold water. You do not want to saturate your loaf of bread, just lightly saturate/spritz it evenly with cold water on all sides. This light coating of water steams in the oven and results in a far crisper, fresher crust than placing a loaf in the oven dry. *Do not complete this step until your oven is completely preheated and you're ready to stick it in the oven. Place the whole loaf of bread directly on the oven rack and bake for 15 to 20 minutes, or until the crust is crisp and cracks slightly when compressed slightly. This time might vary slightly depending on the size of your loaf of bread (baguettes might only need about 15 minutes at the most), but I always err on the longer side. Remove and allow your perfectly crisped, refreshed loaf of bread to cool completely on a cooling rack - usually at least an hour - before slicing. Store bread as directed above. I generally find that refreshed whole loaves of bread will store just as well, perhaps drying out slightly faster, as freshly baked loaves. Question: These are great suggestions, especially the reassurance about wrapping bread in beeswax. Can you recommend a freezer storage method that does not include single-use plastic? Response: There aren't a lot of options aside from a silicone reusable bag - but not many come in the size that you'd need to store a whole loaf. I use a Ziplog bag, and just reuse it many times. As long as it doesn't become punctured or contain meat, it is very easy to rinse and just dry - and reuse many times. When it does become unusable, I recycle it with my other soft plastic at a soft plastic recycling center (cling wrap is not soft plastic, so I try to avoid using that). For more tips, check out this post: https://www.abeautifulplate.com/ways-to-reduce-kitchen-waste/ Question: You mention these are specifically not for store bought sandwich bread. But what about homemade sandwich bread? I don't make baguettes or sourdough. Just regular white sandwich bread and would really rather not use single-use plastic like I have. Response: Great question. I have a feeling you could definitely use beeswax paper to store those loaves - but you might want to consider a bread box? I feel like that might be the best option for you, especially if you make sandwich bread regularly, especially if you are mostly looking to reduce single use plastic. Are you mostly just looking to reduce single use plastic? Sourdough holds up a bit better than traditional yeast breads, which is why it is a bit hard to tell. Question: Wow very interesting thanks! Does the running water over a thawed frozen loaf work if its only half a loaf? Presume so just turn it cut down and make sure to only run water over the crust not the inside of the loaf? Response: I've never tried this method with a cut loaf and don't really recommend it. The baking time will most likely be way too long and the loaf could easily dry out without having the crust as insulation. Question: How long does a refreshed frozen loaf last? Does it need to be all consumed that day? Response: No, definitely not! In my experience, a refreshed loaf has pretty much the same shelf life as a just baked one (perhaps a day less?). You could also slice any leftovers and freeze them for easy toasting. Question: I am preparing to bake my first sourdough bread ( growing my starter now). I want to know, when you bake two loaves, d you bake one at the time, or both at the same time. I only have 1 Dutch oven at this time. Will the second loaf overproof while the first is baking? I'm planning on baking over the weekend as I work full time during the week and will have no time for long fermentation during the week. Question: Very helpful article. For freezing, I have been wrapping my whole or sliced freshly made sourdough bread in foil, then sealed in a ziplock. Is the foil necessary? Response: Foil shouldn't be necessary, I just put my loaves in large Ziplocs and try to press out any excess air. I haven't stored bread for incredibly long stretches, but don't see the need for any foil when using this method. Hope this helps! Question: Thanks for this great advice Laura. Just one clarification please: if you keep a freshly baked sourdough loaf out of the freezer for use in Day 3, can you refresh it the same way as your instructions for loaf taken out of freezer- ie spritz with water and put in oven for 20 mins? Question: Have you ever tried freezing the unbaked sourdough loaf in the banneton and then putting it in a zip lock to bake another day?? Response: No, I personally would always rather refresh a baked loaf, that is the more common way to do things. You could try this, but it would be frozen solid in the center - that's my educated guess! Alternatively you could bake a loaf to be more blonde - don't the the color as far - then allow it to brown more in a second bake. Question: I really like your method to refresh a frozen loaf, since nothing tastes as good as freshly baked bread. I have a couple of loaves in the freezer and will try it soon. One question, will it make any difference if I heat the frozen loaf in a Dutch oven rather than just the oven rack? Maybe, reduce the time in the oven? Response: No, I don't think so! It could insulate a loaf that was baked darker (if you were concerned about it gaining more color) but otherwise seems like it wouldn't make any difference to me. I also think it would be best if it was exposed for the water to evaporate better! Dutch ovens are more for trapping steam. S(Internet address): https://www.abeautifulplate.com/how-to-store-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : 2020 - 1227 --------------- MESSAGE bread-bakers.v121.n001.3 --------------- Date: Sat, 02 Jan 2021 16:38:36 -0800 From: Reggie Dwork Subject: Quick Oatmeal Pancakes * Exported from MasterCook * Pancakes, Quick Oatmeal Recipe By : Cassiebel Serving Size : 3 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Hand Made Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 2/3 cup quick-cooking oats 2/3 cup all-purpose flour 2 tablespoons brown sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 eggs 2 teaspoons butter -- melted 1/2 teaspoon vanilla extract 1/4 cup milk -- or more as needed 2 teaspoons butter -- or as needed My husband used to not like pancakes and absolutely hate pancake syrup until I had him try the oatmeal pancake with mango or blueberry sauce. Now he regularly asks me to make some for breakfast. Serve warm with your favorite syrup or sauce. Prep: 10 mins Cook: 20 mins Total: 30 mins Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats. Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine. Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes. Cal 354, Fat 12g, Carb 48g, Sod 762mg, Fiber 3, Pro Review: I used TWO maple and brown sugar instant oatmeal packets in this recipe as I seem to be out of plain instant oats in my pantry right now. I also used lowfat buttermilk. I've made pancakes with oatmeal before so I knew to let the batter sit 10 to 15 minutes as the oats need to soak up some of the liquid. This way you know to gauge if the batter needs more liquid. Mine did NOT. The pancakes puffed up nicely and turned out light and fluffy. My husband and kids ate up every single one of these pancakes......my husband especially surprized me by telling me how much he liked this recipe. Review: Just another pancake around our house no OMG these are so good. I did up the cinnamon to 1tsp. Review: I don't like oatmeal but this recipe makes it easy to enjoy. Review: these have to be the best thing ever for breakfast...I use whole white wheat flour almond milk sugar substitue egg whites and a healthy oil...diet makes me crazy...but this made me happy!!! Review: These are great - so much flavor! Make sure your milk is hot enough for the oatmeal in the milk to soak it all in. I doubled the cinnamon. Whole family loved them including my husband who doesn't 'like stuff' in his pancakes! Review: Perfect! Easy to make and tasty. I made a bunch and froze them to reheat in the toaster oven on busy mornings. Review: These are wonderful. It is a small batch (about 6 medium pancakes) so make extra if you want leftovers. Great recipe! Review: I am the submitter of this recipe. Thank you for trying it. 3 kids in school later, I found that the less dishes used, the better. I now use a big glass measuring cup to heat up the milk. I then stir the oatmeal and UNmelted butter in with the milk. Let it sit for a few minutes, then measure the rest of the ingredients directly into the cup and stir up. One dish! It is awesome! Review: Good pancakes but too much baking powder. I doubled the cinnamon and vanilla extract and added 1/2 cup of semi-sweet chocolate chips. Kids ate them up faster than I could cook more and they didn't need syrup because the chocolate chips gave them that extra sweetness. Recipe made 13 mid-size pancakes which I was surprised since it didn't look like a lot of batter. Don't over mix otherwise they will come out flat. Review: I used slow cooking oats instead of quick cooking oats, and added pieces of Lindor dark chocolate "chips". It was out of this world! Review: This was great. I did increase the vanilla to one teaspoon as well as the cinnamon. Review: Delicious! I doubled the recipe to 6 servings for our hungry family and had about 1 servings left which is perfect for us. I know there isn't much sugar in the recipe but I think I will leave it out next time since it tasted fine without it and put on syrup anyway. Very hearty and filling! Review: I have made these packcakes a few times and really love them. I have made them with gluten free flower and I actually switch out a 1/3 of a cup of flour for 1 scoop of whey protein powder. Didn't really notice an issue with consistency as the pancakes will cook up golden anyway. Very filling.... Review: This is very similar to the recipe I use for my oatmeal pancakes. My family loves oatmeal pancakes I will change this recipe in the fall time by mixing in pumpkin pie spice (about 1/2 tsp give or take) and some pumpkin puree usually 3 to 4 tablespoons to add a little fall fun to the morning. Review: I substituted natural peanut butter for the butter and reduced the sugar. My kids loved them - even the one who doesn't like oatmeal! Review: I've been searching for the recipe for ages. Used to make it all the time and lost it. Have tried others but they're not as good. It's a great way to get oatmeal into something fun to eat and it's filling too. Review: For a low calorie version of this recipe. I made them with organic soy milk and no cal sweetener. I also topped them w a strawberry syrup I made with no cal sweetener. They were yummy and only about 145 cal a piece. The topping adds only about a additional 13 cal. I liked them a lot will make them again. Review: I soak rolled oats in the milk overnight. What a great way to add fiber to the diet. Like other reviewers I upped the cinnamon. I also add mashed up over-ripe bananas. My family loves oatmeal-banana pancakes. They have so much more flavor than regular panakes. Review: this was so good! my only complaint is the cook time but i should know better than to blindly follow cooking guides.. i cut the recipe in half (did my own math).. reduced the baking powder by a third b/c of the complaints that it tasted too much like baking powder cut the sugar in half and doubled the cinnamon and vanilla like most others did.. i used soy milk for regular milk and canola oil for the butter.. i added some chocolate chips to my last pancake which turned out to be my favorite.. this half recipe made 3 - 5 inch pancakes.. ty so much for the recipe. Review: Made these pancakes for brunch today...They were great. The only thing I did different was I used white whole wheat flour in place of regular AP flour.... Will make them again. Review: Hubby and I enjoyed them a lot! Made the recipe as noted - subbed eggs for egg beaters and used Almond milk. The oatmeal was not quick oats. I let them soak in the milk while putting together other ingredients so they soaked up the milk and softened. Then mixed all together. It turned out beautifully! Might choose real eggs next time to see if consistency is different. But either way - great pancakes! Served with sliced bananas and REAL maple syrup! Yum! Review: I swapped out the milk for almond milk and used wheat flour instead. I followed the recipe step by step with no other modifications and they were DELICIOUS! My boyfriend is a huge pancake lover not a fan of oatmeal and I am the complete opposite and we both KILLED ALL OF IT. My only remark for next time will be to not add the additional bit of milk when mixing all of the ingredients together. I believe that made the batter way more watery than liked thus making the pancakes more flat than fluffy. Review: Instead of cooking the oatmeal first i opted to let it soak like the previous reviewer. I used instant apple cinnamon oatmeal. I also added a capful of jack Daniels honey 1/4 cup of ground flaxseed and a few tablespoons of melted butter and bacon fat. once the mixture was completed it smelled Amazing. i decided to grease a bundt cake pan and bake all the batter on 350 so the whole house could smell that good. its working and my oatcake looks delicious. Review: I didn't add 1/4 cup of milk but added an extra egg and a rip banana. Very healthy can substitute refined sugar with honey or fruits. Review: I routinely add quick oats to pancakes. Sometimes the oats will make the pancakes dry so the idea of soaking the quick oats in hot milk seems like a good idea. My only problem was that I used extra large eggs and soy milk. This made th batter too wet and the pancakes a bit rubbery. I would suggest leaving out the egg in this case. Review: Very good! Love how moist the pancakes were. Will definitely make it again! Review: Delicious:) I added 2tbs of natural peanut butter with the milk before heating and adding oatmeal. The family was all excited about pb pancakes and didn't even notice the oatmeal. Hubs used grape jelly the youngest and I used chocolate/hazelnut spread. Next time I will put in some chunks of banana. Review: I have made this recipe a number of times and they are our perfect pancake fix. My husband and children just can't get enough of them and even though I am usually more of a waffle gal I could eat these all the time. I do like to make sure that the milk is really hot to soften the oatmeal correctly though so that the pancake comes out with the right texture. Review: I'm not a big pancake fan so was pleased to see this different twist on regular flour pancakes. Loved them!!! The one thing I changed was that after reading the reviews about oatmeal needing to sit and soak I put the milk in microwave for one minute and then stirred in two packages of regular Quaker instant breakfast oatmeal and cooked for the second minute - this cooks the oatmeal and cuts down on the prep time. Review: Just made this recipe and the pancakes were delicious!! Sweet and chewy with great texture. My 9 year old even ate hers without syrup! The only changes I made were subbing half the flour for whole wheat for some extra fiber and I only had old fashioned oats so I nuked them for an extra 30 seconds once I mixed them with the hot milk and I let them sit while mixing the rest of the ingredients. The one bad review probably came from someone who didn't follow the instructions I'm guessing. Don't hesitate on this one! I've tried adding oatmeal to pancake batter and it just didn't work out so this was great! Review: The used whole wheat flour instead. And instead of using 3 bowls I just added the butter to the already made oatmeal so it would melt in there then added the vanilla and egg to that. No need for more dishes. My son (7) loved it and I loved it! Review: My picky toddler ate 4 of these without syrup! As per the other reviews I cut down the baking powder to 3/4tsp and doubled the cinnamon. I added a mashed banana to the egg and I left out the 1/4c of milk at the end just added a splash to the egg. I also melted the butter in the oatmeal. I think next time I will substitute peanut butter for the butter. Overall anything my kid will eat is a winner in my book but I really liked them too! Review: We didn't cook them in butter and these were delicious! Review: I am gluten and dairy free so I substituted Gluten free oats Pamela's flour and Trader Joe's Original Almond Milk. I topped with organic blueberries and maple syrup! Mmmmmmm very tasty. Review: Easy to follow recipe. Pancakes came out beautiful and tasty.. I used soy milk and it worked well. Will follow advice of others and put more cinnamon next time. Review: Another Oatmeal Pancake I Thought. Nope - this one is different. Not dry or unflavorful at all. Followed the directions to the letter and Loved them! My husband even commented on how 'delicious' they were. Definitely a keeper recipe. Review: Perfect! I doubled everything and added chocolate chips. Next time I will soak the oats & milk overnight before microwaving them for a little more nutritional value. Review: I substituted maple syrup for Brown sugar. made it several times:) I sometimes add Chocolate chips for my Grand Daughter. She love breakfast pancakes with Grampa & Mimi. Review: Another Oatmeal Pancake I Thought. Nope - this one is different. Not dry or unflavorful at all. Followed the directions to the letter and Loved them! My husband even commented on how 'delicious' they were. Definitely a keeper recipe. Review: Perfect! I doubled everything and added chocolate chips. Next time I will soak the oats & milk overnight before microwaving them for a little more nutritional value. Review: Good. I doubled the recipe added banana and dark chocolate chips (the banana had been sliced through the peel stuffed with the chocolate chips wrapped in foil and heated on the bbq - many bananas on hand and looking for a way to use them up. Review: Made it with almond milk (vanilla) and they were great! Review: Pancakes are not our favorite breakfast food but we wanted something different for a change and these seemed healthier because of the oatmeal. We really enjoyed these with blueberries and maple syrup only change was that I cooked them in canola oil instead of butter. My hubby enjoyed a couple of his with peanut butter and syrup. Thanks for the recipe! Review: I am more of a waffle girl and I usually don't like pancakes. However my husband loves silver dollar pancakes. So I made him little ones and a big as my face size one for me. We were both pleased with how tasty these were. Also added mini chocolate chips in the batter and fruit on top. Review: I used unbleached flour. And the cooking time was much faster on my stove. Less than a minute each side yummy. Going to freeze them for quick breakfast as needed. No syrup needed these are very moist. Review: My husband loves these pancakes. He's not a big fan of cinnamon and this had just enough to add to the flavor and not over power. I will make these again. Review: Couldn't find my trusted oatmeal pancake this morning so I tried this recipe. These were really good. I added fresh blueberries to the top of each pancake on the griddle. Will definitely make these again! Review: These oatmeal pancakes were very nice and light! The batter had a good thick consistency that was easy to cook without having it run all over. I used whole wheat flour and left out the cinnamon (personal preference). Make sure to use a baking powder that is aluminum free to prevent a metallic taste. Review: I put everything in a bowl, used old fashioned oats, and while they were cooking I read the instructions....They were great; so if you don't feel like microwaving and just using one bowl, that works too! Review: I've made this recipe many times it's a favorite for any cold wintery morning. I make it with gluten free rolled oats. To make sure they soften up well I mix the oats and the milk and heat both of them in the microwave. I always double the amount of Cinnamon and vanilla. Tastes best when the brown sugar scoops are heaped. Review: Hubby didn't want pancakes today so I got to experiment with a new recipe. Tried this one because I had everything on hand halved the recipe but otherwise made as listed. Really liked them! Was a quick recipe. The 3 pancakes turned out great and were plenty for me with some fruit. S(Internet address): https://www.allrecipes.com/recipe/228654/quick-oatmeal-pancakes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 354 Calories; 13g Fat (33.8% calories from fat); 13g Protein; 45g Carbohydrate; 3g Dietary Fiber; 169mg Cholesterol; 751mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0102 --------------- MESSAGE bread-bakers.v121.n001.4 --------------- Date: Fri, 08 Jan 2021 17:51:13 -0800 From: Reggie Dwork Subject: Marbled Rye Bread * Exported from MasterCook * Bread, Marbled Rye Recipe By : Red Star Yeast Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light Rye Dough 1 1/4 cups water 4 1/2 tsp vegetable oil 2 cups bread flour 1 1/3 cups rye flour -- medium 2 Tbsp sugar 1 1/2 tsp salt 2 tsp caraway seeds 2 1/4 tsp Active Dry Yeast Dark Rye Dough 1 1/4 cups water 4 1/2 tsp vegetable oil 2 cups bread flour 1 1/3 cups rye flour -- medium 2 Tbsp sugar 1 1/2 tsp salt 2 Tbsp cocoa 2 tsp caraway seeds 2 1/4 tsp Active Dry Yeast Roll together a dark rye and a light rye dough for a marbled rye bread - unique, beautiful and delicious. Yield: 2 loaves BREAD MACHINE METHOD: Place room temperature ingredients for light rye dough in bread pan in the order listed. Select Dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When kneading is complete (do not let dough rise in machine), remove dough from pan. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Place room temperature ingredients for dark rye dough in bread pan in the order listed. Select Dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove dough from pan. Both doughs will be risen enough to continue with the Shaping, Rising and Baking directions. See our Bread Machine section for more helpful tips and information. TRADITIONAL METHOD: For the light rye dough, combine yeast, 1 cup bread flour, salt, sugar and caraway seeds; mix well. Heat water and oil to 120 to 130F; add to flour mixture. Blend at low speed; beat 3 minutes at medium speed. By hand, gradually stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Repeat the process to make the dark rye dough, adding the cocoa to the flour mixture. On lightly floured surface, divide each light and dark dough in half. Roll or pat each half to a 14 x 7" rectangle. For a dark crust, place a light rye piece on top of a dark rye. For a light crust, place a dark rye piece on top of a light rye. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Working from the center of the loaf to the ends, gently roll the loaf back and forth to form a baguette shape approximately 14 inches long. Place on a greased baking pan. Repeat for second loaf. Cover loaves; let rise until indentation remains when lightly touched. Bake in a 375F preheated oven for 40 to 45 minutes. Bread is thoroughly baked when its internal temperature tests 190F. Remove from pan; cool on rack. *You can substitute Instant (fast-rising) yeast in place of Active Dry yeast. When using Instant yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant yeast OR 3/4 tsp Active Dry yeast per cup of flour in your recipe. Cal 150, Carb 28g, Sod 290mg, Fiber 2g, Pro 4g Question: at what temp do you bake this and for how long? Response: Per the instructions, bake in a 375F preheated oven for 40 to 45 minutes. Bread is thoroughly baked when its internal temperature tests 190F. Review: Recipe worked great. I did not have cocoa and read on another site that instant coffee could be USES as a substitute. Sadly it did not work..both l loaves were the same color. I will try again using the ingredients shown. Review: I accidently put it in 375 F fan oven... which is about 410 F in regular oven terms... for 45 minutes. Anyhow... it turned out great!! Thank you for a delicious easy recipe Review: Easy wonderful rye bread. Followed the recipe exactly. Lovely result. Mine baked in 38 minutes at 375deg gas convect. Review: Easy to follow recipe. Had fun making the two different color doughs swirl. One issue that I wanted to share. When stretching the dough to 14″ x 7″ size, do not over flour the two doughs. Since you cut the recipe in half to make two loaves, you get two tries to get it right. First time we used to much flour and the two colors didnt stick together when forming the baguette. Well the second time I made the two a little sticky by using less flour. Now the seams held together nicely and the ends did as well. About time to put them in the oven, so TTFN. Review: This recipe was easy to follow and soooooo good!! Will be great with turkey pastrami tomorrow. I followed the directions exactly except for adding a 1/4 tsp of rye bread flavor enhancer to the light rye. Gave it the bit of dill flavor that I like. It is beautiful to cut and impressive to serve...I'll be adding this to my regular rotation of great breads to bake! S(Internet address): https://redstaryeast.com/recipes/marbled-rye-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 4g Fat (14.4% calories from fat); 6g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 403mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1224 --------------- MESSAGE bread-bakers.v121.n001.5 --------------- Date: Fri, 08 Jan 2021 19:37:26 -0800 From: Reggie Dwork Subject: Chocolate Orange Muffins * Exported from MasterCook * Muffins, Chocolate Orange Recipe By : Barry C. Parsons Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 3/4 cup sugar 1/2 tsp salt 4 tsp baking powder 2 eggs 1 cup milk 1/2 cup cooking oil 2 Tbsp orange zest -- finely grated from 1 orange 1 tsp vanilla extract 3/4 cup dark chocolate chips So quick and easy! A moist, delicious muffin with chocolate chips and orange zest baked inside. prep: 10 MINUTES cook: 15 MINUTES total: 25 MINUTES Yield: 12 REGULAR MUFFINS (OR 6 JUMBO) Sift together the flour, sugar, baking powder and salt. Set aside. Finely zest an orange and chop the zest even finer with a chef's knife. Add the orange zest to a large bowl along with the eggs milk, cooking oil and vanilla . Whisk all together. Fold in the dry ingredients, just until the dry ingredients are incorporated into the batter; do not over mix. When the flour is almost incorporated, fold in the chocolate chips. Spoon batter into 12 well greased muffin tins or 6 jumbo muffin tins. I normally reserve a couple of tablespoons of chocolate chips to sprinkle on top. I also sprinkle on a little turbinado sugar to help get a crispy top. Bake for 15 minutes at 400F, then reduce the heat to 350F and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean. Jumbo muffins normally take double the time, but your oven may vary. Use the toothpick test to ensure they are fully baked. Remove from pan after 5 minutes and cool on a wire rack until ready to serve. Cal 313, Fat 14g, Carb 42g, Sod 285mg, Fiber 2g, Pro 5g Question: Your instructions call for the zest of an orange and then to chop it. Do we chop the orange in a food processor and when do we add it to the batter? Response: I just remove the zest with the fine side of a box grater or rasp, then I put it on a cutting board and chop it even finer with a chef knife. Review: Just made these they are delious. Review: Delicious muffins although I expected more of an orange flavour with the added orange parts. Will try next time with lemon and cranberries! S(Internet address): https://www.rockrecipes.com/chocolate-orange-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 318 Calories; 15g Fat (41.3% calories from fat); 5g Protein; 43g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0602 --------------- MESSAGE bread-bakers.v121.n001.6 --------------- Date: Fri, 08 Jan 2021 19:45:57 -0800 From: Reggie Dwork Subject: Bread Machine Cheese Bagels This recipe was sent to the mc-recipe list in 1998. * Exported from MasterCook * Bread Machine Cheese Bagels Recipe By : More Electric Bread Serving Size : 8 Preparation Time :0:00 Categories : Abm Breakfast Electric Bread Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup grated cheese *** -- cheddar,jack,or ??? 1 1/8 cups water -- lukewarm 3 cups white bread flour 3 1/3 tablespoons brown sugar 1 teaspoon salt 3 1/4 teaspoons active dry yeast *** Reserve half of the cheese to sprinkle on top of bagels before baking. 1. Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes. 2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape. 3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below). 4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired. 5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes. ** Bagel Success Hints ** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels. ** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. ** To make bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions. ** To make bagel chips, slice leftover bagels horizontally into thin slices. Bruish with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v121.n001 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved