Date: Mon, 25 Jan 2021 19:28:42 +0000 --------------- BEGIN bread-bakers.v121.n003 --------------- 01. King Cake Scones (Reggie Dwork) 02. Maple Oat Bread (Reggie Dwork) 03. Chocolate Banana Muffins (Reggie Dwork) 04. Pumpkin Spice Buttermilk Waffles (Reggie Dwork) 05. Bread Machine Cranberry Orange Bagels (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n003.1 --------------- Date: Thu, 31 Dec 2020 17:37:16 -0800 From: Reggie Dwork Subject: King Cake Scones * Exported from MasterCook * Scones, King Cake Recipe By : King Arthur Baking Co. Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling 1/2 cup almond flour -- toasted, (48g) 3/4 cup confectioners' sugar -- (85g) 1 teaspoon espresso powder 1 teaspoon ClearJel -- Instant,* 2 tablespoons milk -- (28g) 1/2 teaspoon almond extract *See "tips -- " below. Dough 2 1/4 cups All-Purpose Flour -- Unbleached,, (270g) 1/3 cup granulated sugar -- (65g) 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons butter -- cold, cut into pats, (85g) 1/2 cup milk -- (113g) 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract Glaze and topping 3/4 cup confectioners' sugar -- sifted, (85g) 1/4 teaspoon vanilla extract 2 tablespoons heavy cream -- (to 3 Tbsp), (28g to 43g) colored sugars -- for sprinkling; gold, green, and purple are traditional Don't have time to make a Mardi Gras King Cake? A quicker, festive take on the traditional cake, these layered scones are stuffed with a sweet almond and espresso filling before being finished with vanilla glaze and brightly colored sugars. PREP: 40 mins BAKE: 20 to 30 mins TOTAL: 1:40 SERVING SIZE: 112g To make the filling: Whisk together the almond flour, confectioners' sugar, espresso powder, and Instant ClearJel. Add the milk and almond extract and stir until smooth. Set aside; the mixture will thicken a bit as it sits. To make the dough: Whisk together the flour, sugar, baking powder, and salt. Work in the butter until the mixture is crumbly. In a large measuring cup, whisk together the milk, egg, and extracts. Add to the dry ingredients and mix just until evenly moistened. To shape: Grease the wells of a standard scone pan. (To make without a scone pan see "tips," below.) Place two tablespoons of the dough into each well of the pan and pat to cover the bottom. Spread a rounded tablespoon of the filling on top. Spread the remaining dough over the filling, using your wet fingers or a small offset spatula to cover the filling completely. Refrigerate the scones for 20 to 30 minutes while you preheat the oven to 375F. To bake: Bake the scones for 30 to 33 minutes, until they're golden brown and a paring knife inserted into the center of the top layer comes out clean. Cool in the pan on a rack for 10 minutes before turning out of the pan onto a serving plate. To make the glaze: Stir together the sugar, vanilla, and enough of the cream to make a glaze thin enough to brush. Brush the tops of the warm scones with the glaze, and sprinkle with colored sugar while the glaze is still soft and tacky. Store any leftover scones, well wrapped, at room temperature for a day or so; freeze for longer storage. Tips: Instant ClearJel, available online from a number of sources, is critical to the scones' filling; it holds it together during baking and gives it body after. We don't recommend substituting a different thickener. To bake without a scone pan: Line an 8" round cake pan with plastic wrap. Put half the scone dough into the pan and spread it evenly with a small spatula. Spread the filling over the dough. On a floured piece of parchment, roll the remaining dough into an 8" circle. Use the parchment to settle the dough over the filling in the pan, patting it down gently. Place the unbaked scones in the freezer for 30 minutes while you preheat the oven to 375F. When you're ready to bake, place a piece of parchment over the scones in the pan, then a baking sheet atop the parchment. Flip everything over, remove the cake pan, and peel off the plastic. Using a sharp knife or bench knife, divide the dough into eight equal wedges. Pull each wedge back from the center 1/2" to give the individual scones some breathing room. Bake for 30 to 33 minutes, until the scones are golden brown. Remove the scones from the oven, transfer them to a rack, let them cool for 10 minutes, then glaze as directed above. Cal 387, Fat 14g, Carb 59g, Sod 167mg, Fiber 1g, Pro 7g S(Internet address): https://www.kingarthurbaking.com/recipes/king-cake-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 404 Calories; 15g Fat (34.0% calories from fat); 7g Protein; 60g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 365mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. NOTES : 2020 - 1231 --------------- MESSAGE bread-bakers.v121.n003.2 --------------- Date: Fri, 08 Jan 2021 19:30:55 -0800 From: Reggie Dwork Subject: Maple Oat Bread * Exported from MasterCook * Bread, Maple Oat Recipe By : Kevin Lynch Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup hot water -- + 2 tablespoons hot water 1/2 cup rolled oats 1/4 cup maple syrup 1/4 cup butter -- melted 1 1/4 teaspoons salt 1/2 teaspoon cinnamon 2 cups all-purpose flour 3/4 cup whole wheat flour 2 1/4 teaspoons instant yeast water 3 tablespoons maple sugar I had been taking a little break from maple but then I came across this recipe for a maple oat bread that I just had to try. This bread is baked with maple syrup in it and maple sugar is sprinkle on top. The maple-y goodness does not stop there though as I had a jar of maple butter that I was just itching to try. In addition to using the rolled oats this recipe also includes some whole wheat flour which I always like to see. This is a yeast based bread so it takes a bit more effort than the quick breads that I more usually make but it is well worth it. The smell of the maple bread baking was just amazing and only built up the anticipation even more. I could barely wait for the bread to cool down enough to cut of a slice to enjoy. The maple bread was great! It had a nice crisp crust with a light and soft inside and the smelled just like maple syrup. The maple flavour however was more subtle and I really enjoyed it. The maple butter that I served with the bread with added a ton of maple flavour as well. The maple butter tasted just like maple syrup but it had the texture of butter. I will definitely be making this bread again. Cook Time: 4:20 Total: 4:20 Mix the hot water, oats, maple syrup, butter, salt and cinnamon in a bowl. Add the flours and yeast and stir to form a dough. Knead the dough for 10 minutes. Place the dough in a greased bowl, cover and let it rise to double its size, about 60 to 90 minutes. Deflate the dough and form it into an 8" long log. Place the dough into a greased loaf pan, cover and let it rise over the edge, about 60 to 90 minutes. Brush the top with water and sprinkle with the maple sugar. Bake in a preheated 350F/180C for 35 to 40 minutes. Cover in foil after the first 15 minutes to prevent burning. Let cool for 5 minutes and remove from pan. Review: Oat and maple sounds like a great combo Review: Yum! I love fresh baked bread. Maple and oats sounds awesome! Question: wow, it looks delicious. I plan on trying it for Sunday's brunch, and I was wondering if it would be okay to start it the night before (let it rise through all night the 1st time)? Thanks. Response: I have not tried that. It might be better to let it do the second rising in the fridge overnight. Then let it come to room temperature before baking. S(Internet address): https://www.closetcooking.com/maple-oat-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 3g Fat (22.5% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0314 --------------- MESSAGE bread-bakers.v121.n003.3 --------------- Date: Fri, 08 Jan 2021 19:35:37 -0800 From: Reggie Dwork Subject: Chocolate Banana Muffins * Exported from MasterCook * Muffins, Chocolate Banana Recipe By : Aimee Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- softened 1 cup granulated sugar 1 egg 1 tsp vanilla extract 3 medium bananas -- mashed 1 1/2 cup flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp kosher salt 1/4 cup unsweetened baking cocoa Chocolate and Banana in one tasty bite! These Muffins are delicious slathered with Nutella or creamy butter. prep: 10 MINUTES cook: 16 MINUTES In a large mixing bowl, beat butter with sugar until creamy. Add egg and vanilla. Add mashed banana (I use a stand mixer and just add the whole bananas, letting the mixer mash them). Add flour, baking powder, baking soda and salt. Divide batter in half. To one half of the batter, mix in the baking cocoa. Prepare cupcake tin by greasing with baking spray. Drop 2 Tbsp of plain batter into each muffin. Then 2 Tbsp of chocolate batter into each muffin. Should make about 18 muffins. Bake in a 350F oven for 16 to 18 minutes. Remove and cool on wire rack. Store in air tight container for up to 4 days, or freeze in ziploc freezer bag for one month. ENJOY. Review: I love the two color halves in these beautiful muffins. Nutella is good on everything! S(Internet address): https://www.shugarysweets.com/chocolate-banana-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 7g Fat (36.2% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 155mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0303 --------------- MESSAGE bread-bakers.v121.n003.4 --------------- Date: Sun, 10 Jan 2021 17:51:38 -0800 From: Reggie Dwork Subject: Pumpkin Spice Buttermilk Waffles * Exported from MasterCook * Waffles, Pumpkin Spice Buttermilk Recipe By : Leah Althiser Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 2 tablespoons brown sugar 2 tsp baking powder 1/4 tsp salt 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp allspice -- or cloves 3 medium eggs 1 cup buttermilk -- or any milk 1 cup pumpkin puree -- canned 1 tsp vanilla 1/4 cup vegetable oil f you need a pumpkin fix at breakfast, these pumpkin waffles are the perfect thing! Prep: 5 Minutes Cook: 15 Minutes Total: 20 Minutes Preheat waffle iron. Whisk together dry ingredients (flour, brown sugar, baking powder, salt, spices) in a medium bowl. In a large separate bowl, beat eggs until fluffy. Mix in buttermilk, pumpkin, vanilla, and oil. Add the dry ingredients to the wet ingredients, and fold until they are just combined. Add mixture to waffle iron and cook until steam almost completely stops coming out of the waffle iron. Remove waffles and place on a cooling rack over a cookie sheet in a warm oven. Serve with whipped cream and cinnamon, butter, or syrup. S(Internet address): https://www.foodtalkdaily.com/44313285/pumpkin-spice-buttermilk-waffles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 418 Calories; 19g Fat (40.0% calories from fat); 12g Protein; 50g Carbohydrate; 4g Dietary Fiber; 161mg Cholesterol; 500mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0110 --------------- MESSAGE bread-bakers.v121.n003.5 --------------- Date: Fri, 08 Jan 2021 19:56:31 -0800 From: Reggie Dwork Subject: Bread Machine Cranberry Orange Bagels These can be made by hand if you don't have a bread machine. * Exported from MasterCook * Bread Machine Cranberry Orange 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 1/8 cups water -- lukewarm 3 cups white bread flour 5 tablespoons brown sugar 1 teaspoon salt 1/2 cup dried cranberries 1/3 teaspoon ground cloves 1 1/2 tablespoons orange zest -- fresh, grated 3 1/4 teaspoons active dry yeast 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.n003 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved