Date: Sun, 07 Feb 2021 06:49:57 +0000 --------------- BEGIN bread-bakers.v121.n005 --------------- 01. Re: King Cake Scones (Richard Walker) 02. Bread Machine Garlic Bagels (Reggie Dwork) 03. Classic Babka with Chocolate Filling Bread (Reggie Dwork) 04. Gluten Free Savory Dinner Rolls (Reggie Dwork) 05. Faster No Knead Bread (Reggie Dwork) 06. Rustic Italian Crusty Bread (Reggie Dwork) 07. Pumpkin Spice Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n005.1 --------------- Date: Mon, 25 Jan 2021 14:00:52 -0600 From: Richard Walker Subject: Re: King Cake Scones The "King Cake Scones" are very clever. Thanks. I just might give these a try. --------------- MESSAGE bread-bakers.v121.n005.2 --------------- Date: Fri, 08 Jan 2021 20:01:02 -0800 From: Reggie Dwork Subject: Bread Machine Garlic Bagels This can be done by hand also if you don't have a bread machine to mix the dough. * Exported from MasterCook * Bread Machine Garlic 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 -- +1 tablespoon 3 1/3 tablespoons brown sugar 1 teaspoon salt 3/4 teaspoon garlic powder 1/2 teaspoon minced garlic 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. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v121.n005.3 --------------- Date: Fri, 29 Jan 2021 17:57:18 -0800 From: Reggie Dwork Subject: Classic Babka with Chocolate Filling Bread * Exported from MasterCook * Bread, Classic Babka with Chocolate Filling Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 6 1/3 cups all-purpose flour -- (792 g) 3/4 cup granulated sugar -- (150 g) 1 tablespoon active dry yeast -- (9 g) 1 tablespoon orange zest 4 large eggs 3/4 cup warm whole milk -- (105F to 110F) 1 teaspoon vanilla extract 1 cup unsalted butter -- softened (227 g) 1 tablespoon kosher salt -- (9 g) Egg Wash: 1 large egg 1 tablespoon water Simple Syrup: 1/2 cup granulated sugar -- (100 g) 1/2 cup water Chocolate Filling: 1 cup semisweet chocolate morsels -- (170 g) 3/4 cup unsalted butter -- (170 g) 3/4 cup confectioners' sugar -- (90 g) 1/3 cup unsweetened cocoa powder -- (25 g) 1 teaspoon kosher salt -- (3 g) Our chocolate-filled take on this traditional bread would make any Jewish grandmother proud. Makes: 2 (9x5") loaves In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast, and zest. With mixer on low speed, add eggs, milk, and vanilla. Beat until mixture comes together, 2 to 3 minutes. (If the mixture remains too dry and crumbly, add more milk, 1 tablespoon at a time.) With mixer on medium speed, add butter, 1 tablespoon (14 g) at a time, letting each piece incorporate before adding the next. Add salt, beating just until combined, about 3 minutes. Increase mixer speed to medium, and beat until a smooth and elastic dough forms and pulls away from the sides of the bowl. (If dough does not pull away from the bowl, add more flour, 1 tablespoon [8 g] at a time.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F) until doubled in size, 1 1/2 to 2 1/2 hours. After dough has risen, refrigerate for 30 minutes. Alternatively, the dough can be made one day in advance and the entire rise may take place in the refrigerator overnight. For egg wash: In a small bowl, lightly beat together egg and water. Spray two 9x5" loaf pans with cooking spray, and line with parchment paper. Divide dough in half. On a heavily floured surface, roll half of dough into a 16x12" rectangle. Brush edges of dough with egg wash. Spread with half of Chocolate Filling, leaving a 1" border on long sides of dough. Starting at one short side, roll up dough, jelly-roll style, and press edge to seal. Using a sharp knife, cut roll in half lengthwise. Carefully twist dough pieces around each other, and place in prepared pan, cut sides up. Repeat procedure with remaining half of dough. Place prepared pans on a foil-lined rimmed baking sheet. Cover and let rise in a warm, draft-free place (75F) until doubled in size, 1 to 1 1/2 hours. Preheat oven to 350F. Bake for 30 minutes. Cover with foil, and bake until a thermometer in center registers 190F, about 35 minutes more. For simple syrup: In a small saucepan, bring sugar and 1/2 cup water to a boil over medium-high heat, stirring occasionally, until sugar is dissolved. Remove from heat, and let cool slightly. Pour simple syrup over warm loaves while still in pans. Let cool in pans for 5 minutes before transferring to a wire rack. Chocolate Filling: Makes enough for 2 loaves In a medium saucepan, melt chocolate and butter over medium heat, stirring frequently to prevent scorching, until chocolate is melted and smooth. Remove from heat, and whisk in confectioners' sugar, cocoa, and salt. Let cool to room temperature before using. S(Internet address): https://www.bakefromscratch.com/classic-babka-chocolate-filling/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 12g Fat (43.3% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0509 --------------- MESSAGE bread-bakers.v121.n005.4 --------------- Date: Fri, 29 Jan 2021 18:11:41 -0800 From: Reggie Dwork Subject: Gluten Free Savory Dinner Rolls * Exported from MasterCook * Rolls, Gluten Free Savory Dinner Recipe By : Bob's Red Mill Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rolls 1 Tbsp Olive Oil 1/2 cup Shallots -- finely diced 1/2 tsp Granulated Sugar 1 tsp fresh Sage -- chopped fine 1 tsp fresh Rosemary -- chopped fine 1 tsp fresh Thyme -- chopped fine 1/4 tsp Freshly ground black pepper 1 cup Water -- 115F 1 Tbsp Active Dry Yeast 2 Tbsp Light Brown Sugar 3 cups Gluten Free 1-to-1 Baking Flour 2 Eggs -- room temperature 1/4 cup Unsalted Butter -- melted 1 tsp Kosher Salt 3/4 cup Parmesan Cheese -- shredded Butter Topping 3 Tbsp Unsalted Butter -- melted 3/4 tsp Granulated Garlic 1/2 Tbsp Chopped Fresh Parsley -- chopped fine Flake Salt -- as needed Freshly ground black pepper -- as needed These rolls are rich and decadent-you'd never guess they were gluten free! Serve with a hearty soup on a cold day. Notes: These rolls are best enjoyed the day they are made. PREP: 27 minutes COOK: 20 to 25 minutes PASSIVE: 1 1/2 to 2 hours Prepare the Saute: In a small skillet add the olive oil and set over medium-low heat. Add diced shallot and sugar, and cook until golden brown, stirring occasionally. Add the fresh herbs and black pepper and cook for 30 seconds more. Remove the pan from the heat and set aside to cool. In a bowl of a stand mixer add the warm water, yeast and brown sugar. Mix to combine, and allow to sit undisturbed until the mixture becomes foamy, about 5 to 10 minutes. Attach the bowl to the stand mixer and fit it with the hook attachment. Add the flour, eggs, melted butter, salt and cheese. Turn the mixer to medium speed and mix until the dough becomes smooth and elastic, about 5 to 6 minutes. Add the cooled saute and mix until incorporated. Shape the dough into a round and place it into a large bowl that has been coated with olive oil. Cover the bowl with plastic wrap, and allow to rise for 1 hour, or until roughly doubled in size. Once the dough has doubled in size, turn the dough onto a lightly floured work surface. Shape the dough into 8 equal-sized rolls. Spray a 9" cake pan or pie pan with cooking spray. Arrange the shaped rolls in the pan with one roll in the center and 7 equally spaced rolls surrounding it. Cover the pan with plastic wrap and set in a warm place to allow to rise again for about 30 to 45 minutes, or until doubled in size. While the rolls are rising, preheat the oven to 400F. Make the butter mixture by melting the butter and adding the garlic, parsley, salt and pepper. Once the rolls have doubled in size, brush the tops of the rolls with half of the butter mixture. Place in the oven for 15 minutes, and then add another coating of butter. Place back in the oven and bake until the rolls are a rich golden brown and cooked through, another 6 to 10 minutes. Remove from the oven and let cool 10 minutes before breaking apart and serving. Review: These are very good but too large. Next time I make them, I will try to make 12 in a muffin pan. That way my family of six can have two each. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/gluten-free-savory-dinner-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 15g Fat (75.7% calories from fat); 6g Protein; 5g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 397mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0704 --------------- MESSAGE bread-bakers.v121.n005.5 --------------- Date: Mon, 01 Feb 2021 16:03:43 -0800 From: Reggie Dwork Subject: Faster No Knead Bread * Exported from MasterCook * Bread, Faster No Knead Recipe By : Mary's Nest Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Flour -- bread flour or all-purpose flour 2 1/4 teaspoons Yeast -- instant or active dry 1 teaspoon Salt -- used fine ground sea salt 1 1/2 cups water -- warm, about 110F, warm to touch Learn How to Make this Faster No Knead Bread with this Beginner Crusty Artisan Bread Recipe that can be made in only 2 hours and requires no overnight rise! Prep: 1:15 Cook: 35 mins Total: 1:50 Combine flour, yeast, and salt in a large bowl. Mix well to distribute yeast and salt with flour. Stir water into flour mixture and mix well until dough is completely saturated. It will be a sticky "shaggy" mix. Cover bowl with plastic wrap and let dough rise in a warm place for 1 hour. An oven that is off, but with the electric light or pilot light on works well. If your oven has a bread proofing option, that works exceptionally well. After the dough has risen for 1 hour, place it on a well-floured surface and sprinkle with flour. Using a bench scraper or your floured hands, fold dough over on itself a few times until it is no longer sticky. This process takes about 10 folds. Next, shape the dough into a ball. (Watch the video on the website for the proper technique.) Place dough ball into a parchment paper-lined bowl and allow dough to rest for 15 minutes. While the dough is resting, place the baking vessel that you will be using (dutch oven or heatproof frying pan) into a cold oven on the lowest rack. Turn on oven and preheat the oven to 450F. After 15 minutes, remove the baking vessel from the oven. Use pot-holders or oven mitts and be very careful. The vessel will be VERY hot. Place the vessel on a heatproof surface on your counter. Instructions for Baking Bread in a Dutch Oven If using a DUTCH OVEN, carefully remove the lid using pot holders or oven mitts and set the lid aside on a heatproof surface. At this point, if you wish, you can make some slashes on the top of the dough to create a pattern. Alternatively, you can simply allow the dough to crack in its own pattern to create a bread with a very rustic appearance. Lift the dough using the parchment paper, and transfer the dough down into the dutch oven along with the parchment paper. Cover the dutch oven, and using pot holders or oven mitts, place the lid back on to the dutch oven and return it to the oven. Close the oven door and allow the bread to bake - covered - at 450F for 30 minutes. After 30 minutes, remove the dutch oven from the oven using pot holders or oven mitts and transfer the dutch oven to a heatproof surface on your counter. Remove the lid using pot holders or oven mitts and place the lid on a heatproof surface. Carefully, again using pot holders or oven mitts, remove the bread from the dutch oven by lifting the parchment paper and placing the bread on the counter. Remove the parchment paper and return the bread to the dutch oven, using pot holders or oven mitts, and then return the dutch oven without the lid back to the oven. Close the oven door and allow the bread to bake for an additional 5 minutes until golden brown on top. Instructions for Baking Bread in a Frying Pan/Skillet If using a heatproof frying pan/skillet, first dust the bottom of the pan with a bit of flour or cornmeal. While the dough is in the bowl, you can make some slashes on the top of the dough to create a pattern. Alternatively, you can simply allow the dough to crack in its own pattern to create a bread with a very rustic appearance. Lift the dough out of the bowl with the parchment paper, but when you transfer it to the pan, slip out the parchment paper from underneath the dough. Alternatively, you can flip the dough into the pan (if you have not made any pattern cuts on the top of the dough). Discard the parchment paper. Return the pan, with the dough in it, to the oven. Close the oven door and allow the bread to bake uncovered at 400F for 30 minutes or until golden brown on top. Finishing Instructions for Either Baking Vessel When the bread is golden brown on top, remove the baking vessel from the oven. Remember to use pot holders or oven mitts. Place the vessel on a heatproof surface on your counter. Carefully, transfer bread from the baking vessel to a cooling rack and allow to cool completely before slicing. S(Internet address): https://marysnest.com/faster-no-knead-bread-for-beginners/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; trace Fat (2.7% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 180mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2021 - 0201 --------------- MESSAGE bread-bakers.v121.n005.6 --------------- Date: Mon, 01 Feb 2021 18:39:50 -0800 From: Reggie Dwork Subject: Rustic Italian Crusty Bread * Exported from MasterCook * Bread, Rustic Italian Crusty Recipe By : Florentina Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Hand Made Italian Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups all-purpose flour -- + more for dusting 1 tsp sea salt 1 1/2 cups water -- warm 2 tsp active dry yeast Easy and quick Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise time. Made by hand, with active dry instant yeast, flour and water and baked on a hot pizza stone. I made us the perfect bread for soups, stews, bruschetta and to use for sandwiches / panini all week long. How to serve and eat rustic crusty bread: dip in olive oil and fresh herbs. serve with this Potato Jackfruit Stew, Zuppa Toscana, tomato soup or beef stew make the ultimate tomato bruschetta enjoy it with fresh vegan mozzarella + roasted tomatoes just tear a crusty corner while still warm like nobody's watching and spread some grass fed butter on it. add 2 tablespoons of rosemary to the dough, 3/4 cup of sliced black olives or sprinkle the top with poppy seeds before baking. What makes the bread crusty? The secret is a bowl of water steaming under the pizza stone while the bread is baking. Steam makes crusty bread! How to store: Allow the loaf to cool off completely. Place it in a plastic bag and store on the kitchen counter at room temperature for a couple of days. I would not recommend freezing this kind of bread, instead If you find yourself with a stale chunk simply do as the Italians do! Make a big pot of Ribollita or this Tuscan Papa Al Pomodoro soup. Prep: 5 minutes Cook: 40 minutes Total: 45 minutes In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well. Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK. Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size. Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal. With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across. Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up. Preheat your oven to 450F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2" of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes. Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through. Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open. Dutch Oven Method: Instead of a pizza stone preheat your oven with a dutch oven inside. Once hot, carefully place the bread loaf inside the dutch oven ideally using parchment paper for easy transfer. Cover with the lid and bake for 30 minutes. Remove lid and bake another 5 minutes until golden brown on top. Remove the bread from the dutch oven and transfer to a cooling rack or it won't stay crispy. S(Internet address): https://ciaoflorentina.com/rustic-crusty-bread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 1g Fat (2.7% calories from fat); 6g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 238mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2021 - 0201 --------------- MESSAGE bread-bakers.v121.n005.7 --------------- Date: Tue, 02 Feb 2021 16:20:33 -0800 From: Reggie Dwork Subject: Pumpkin Spice Muffins * Exported from MasterCook * Muffins, Pumpkin Spice Recipe By : Natalie Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 3/4 cup brown sugar 1/2 cup granulated sugar 3/4 cup vegetable oil -- or canola oil 2 large eggs -- slightly beaten 1 1/2 cups pumpkin puree 1 teaspoon vanilla 2 tablespoons cinnamon sugar It's starting to feel more and more like fall here in Ontario! The leaves are falling off the trees, the nights are getting chilly, and most importantly pumpkin is abundant! I find that pumpkin is one of those flavors where you're either obsessed, or you really don't enjoy it. In my house, I am team pumpkin all the way, but my husband... not so much. He once told me that 'pumpkin should be eaten in a pie once a year at thanksgiving and that's it'. Um, what? I honestly still don't know how to respond to this ludicrous statement, except by baking all the pumpkin treats to try and force some sense into him. I made not one, not two, but three batches of these pumpkin muffins. And, guess what? Not only did my husband try them, he actually enjoyed them and possibly ate more than me! Prep: 10 Minutes Cook: 18 Minutes Total: 28 Minutes Preheat oven to 375F, grease or line a 12 count muffin pan In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, brown sugar, and granulated sugar Stir in oil, eggs pumpkin puree, and vanilla, mix until thoroughly combined and no lumps remain Divide batter into 12 equal portions in prepared pan, pan will be quite full Sprinkle cinnamon sugar generously over muffins Bake in preheated oven 15 to 18 minutes, or until toothpick inserted into center comes out clean Tips: You can make your own cinnamon sugar using 1 1/2 tablespoons of sugar and 1/2 a tablespoon of cinnamon S(Internet address): https://www.foodtalkdaily.com/44318168/pumpkin-spice-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 15g Fat (44.2% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 381mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2021 - 0202 --------------- END bread-bakers.v121.n005 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved