Date: Sat, 20 Feb 2021 08:33:09 +0000 --------------- BEGIN bread-bakers.v121.n007 --------------- 01. Crunchy Addictive Italian Anise Taralli (Reggie Dwork) 02. Apple Oatmeal Bread (Reggie Dwork) 03. Bread Machine Whole Wheat Bagels (Reggie Dwork) 04. Copycat Texas Road House Rolls (Reggie Dwork) 05. Ina Garten Chocolate Pecan Scones (Reggie Dwork) 06. Mini Cheese Crackers (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n007.1 --------------- Date: Tue, 02 Feb 2021 19:08:46 -0800 From: Reggie Dwork Subject: Crunchy Addictive Italian Anise Taralli * Exported from MasterCook * Bread, Crunchy Addictive Italian Anise Taralli Recipe By : Maria Vannelli RD Serving Size : 64 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Italian Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- (8 g) 1 teaspoon granulated sugar 1 cup water -- lukewarm 7 C all-purpose flour -- approximately, (1 kg) 1 1/2 teaspoon salt 1 tablespoon anise seed -- heaping 3/4 cup olive oil 1 cup white wine These Crunchy Addictive Italian Anise Taralli are, in my humble opinion, the ultimate snack food. Traditional Italian baking can sometimes be a little time consuming, but on the positive side, the recipes are usually really simple and often a lot easier than you think. And it's almost always better than any commercial product you can buy. The whole process of making these taralli cookies begins by combining some yeast, water and sugar. While the yeast is doing its thing, combine the rest of the ingredients and place in the bowl of your stand mixer. Prep: 5 hours Cook: 25 minutes Total: 5:25 In a small bowl, combine yeast, sugar and water. Stir and let stand for 10 minutes (will get foamy). In the bowl of a stand mixer, combine the rest of the ingredients. Add the yeast mixture. With dough hook attachment knead for approximately 10 minutes until you have a soft, smooth elastic dough. Alternately, you can knead by hand. Cover loosely with plastic wrap and tea towel and allow dough to rest for at least 1 hour. Place the ball of dough on an un-floured wooden board. Knead the dough for about 1 minute. Separate the dough into quarters (cover the dough you are not using). Cut each quarter into 16 pieces. (each piece should weigh about 25 grams-almost 1 oz). Roll each 25 gram piece of dough into a rope approximately 8" long and 1/4" in diameter (about the size of a pencil). Join the two ends together to form an elongated ring and line them up on a wooden board. (There is no need to flour your cutting board when you are rolling your taralli. Feel free to adapt any sized ring-shape when you are making these taralli; if you want thin crispy taralli, the diameter must be 1/4" thick). Make sure that you press the ends firmly together. Bring a large pot of water to boil, then reduce heat so that the water simmers. Plunge the taralli in boiling water; 3-4 at a time. Once they surface to the top, remove with slotted spoon. The boiling process (per batch) should take less than 15 seconds. Place on cooling rack to drain. Repeat process until all the taralli have been boiled. Place boiled taralli directly on oven grates or on a parchment lined cookie sheet. Bake in a preheated oven at 375F for 10 minutes, then lower heat to 350F for another 10 to 15 minutes until golden brown and crisp. (Set oven rack in the center). Notes: Taralli will last about 1 month when stored in a dry place. I will usually keep mine in a basket, uncovered.I prefer to use the more pronounced taste of olive oil in my taralli. Feel free to use a vegetable or canola oil. Cal 82, Fat 2g, Carb 12g, Sod 55mg, Pro 1g Review: My mother, first generation Italian American, would slice the tarelli after boiling them as you would a bagel but not all of the way through leaving them intact . Then bake them on the oven racks. They were always a challenge to get them to rise to about 2" high. She would make a thin lemon flavored icing. I thought they were the best. Question: Just made a batch and the flavor was spot on but the texture was a little more soft and chewy then I remember how can I get a little more crunchiness Reply: As every oven heats up a little differently, perhaps you can leave them in the oven to bake a little longer... they will definitely get crispier. You might have to lower the heat a little so that they don't overbake. Review: This recipe is spot on for the Calabrian Tarrali that my grandmother would make. She used either anise, fennel or black pepper and always boiled first for that glossy finish! My grandmother Maria was from Bisignano, a small mountain village just outside of Consenza! Not surprising that this recipe is so similar to hers. She shaped them in a circle and tied them in a knot before boiling. Review: I have made taralli since I was a young girl with my aunt and mom. My aunt's recipe was a little of this and that, a handful of fennel or anise and once around with oil. It was always hit or miss, because it was not exact. This recipe is the best I have tried. I think I am on the fifth trial of different recipes. They came out delicious, light, perfectly browned and they have that nice shine. Thank you! Comfort food at it's finest! S(Internet address): https://www.shelovesbiscotti.com/crunchy-addictive-italian-anise-taralli/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 3g Fat (33.3% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0202 --------------- MESSAGE bread-bakers.v121.n007.2 --------------- Date: Fri, 05 Feb 2021 15:03:46 -0800 From: Reggie Dwork Subject: Apple Oatmeal Bread * Exported from MasterCook * Bread, Apple Oatmeal Recipe By : King Arthur Flour Co. Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tbsp active dry yeast -- or 2 packages or (18g) 1/2 cup warm water -- (113g) 2 cups warm milk -- (454g) 2 tablespoons vegetable oil -- (25g) 1/2 cup brown sugar -- packed, (106g) 2 teaspoons salt 2 cups old-fashioned rolled oats -- (198g) or oat flakes 1 teaspoon ground cinnamon 5 cups Unbleached All-Purpose Flour -- (602g, approximately) 2 cups coarsely chopped tart apples -- (227g) 1 cup coarsely chopped walnuts -- (113g) Note: 1 large egg -- beaten with 1 tablespoon cold water -- for topping (14g) Apples are great prepared in any fashion, but especially in yeast breads. Not only is the flavor great, but the apples keep the bread moist. One universal favorite apple for baking is Granny Smith, but local markets and farm stands may offer unique regional varieties. Note: additional oat flakes or rolled oats, for sprinkling in pan and for topping PREP: 25 mins BAKE: 30 mins TOTAL: 2:40 YIELD: two 9" x 5" loaves In a large bowl, stir yeast into water to soften. Add milk, oil, brown sugar, salt, oats, cinnamon, 2 cups flour, apples and walnuts. Beat vigorously for 2 minutes. Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. Put the dough into an oiled bowl, turning once to coat the entire ball of dough with oil, and cover with a towel. Let rise in a warm place until puffy, about 1 hour. Grease two 9" x 5" or 10" x 5" loaf pans, and sprinkle with rolled oats. Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in prepared pans. Cover with a piece of lightly greased plastic and let rise until almost doubled, about 45 minutes. While the bread is rising, preheat the oven to 375F. Just before baking, brush tops of loaves with egg/water mixture. Sprinkle with additional rolled oats. Bake for 30 minutes, or until internal temperature of loaves reaches 190F. Immediately remove bread from pans and cool on a rack, to prevent crust from becoming soggy. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months. S(Internet address): https://www.kingarthurflour.com/recipes/apple-oatmeal-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 8g Fat (25.8% calories from fat); 8g Protein; 41g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 257mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1016 --------------- MESSAGE bread-bakers.v121.n007.3 --------------- Date: Fri, 08 Jan 2021 20:11:06 -0800 From: Reggie Dwork Subject: Bread Machine Whole Wheat Bagels This recipe can be made by hand if you don't have a bread machine. * Exported from MasterCook * Bread Machine Whole Wheat 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 2 cups white bread flour 1 cup wheat flour 3 1/3 tablespoons brown sugar 2 tablespoons gluten 1 teaspoon salt 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 400F 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 325F for 12-15 minutes until golden brown and crisp. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v121.n007.4 --------------- Date: Fri, 05 Feb 2021 14:39:01 -0800 From: Reggie Dwork Subject: Copycat Texas Road House Rolls * Exported from MasterCook * Rolls, Copycat Texas Road House Recipe By : Ellen and Aimee Serving Size : 35 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 3 TBS butter 1 TBS active dry yeast -- or 1 package 1/2 cup warm water 1/2 cup sugar -- divided 1/2 cup honey 7 1/2 cups all-purpose flour -- (+ or - up to 1/2 cup, divided) 2 eggs 2 tsp salt butter Have you been to Texas Road House? To start you off they bring you some of the most amazing rolls in the world. They are covered in butter, so fluffy and delicious and then they give you some honey butter to top them off with. Put milk in a small sauce pan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly. Melt your butter in the microwave. Set aside. Combine yeast, warm water and 1 TBS sugar in a mixing bowl. Allow yeast to bubble. Add remaining sugar, honey, milk, and 3.5 cups flour to the yeast mixture. Beat together for a couple minutes. Add butter, eggs and salt and stir well. Add additional flour 1/2 cup at a time until dough begins to separate from the sides. Let rest for a few minutes. Knead dough for about 5 minutes. Add additional flour by the tablespoon if dough gets sticky. Remove dough from bowl and grease bowl. Return dough to bowl and turn it over so it all gets covered in grease. Loosely cover bowl with plastic wrap. Allow to rise till doubled in size. About 45 minutes (Depending how warm your house is) Once the dough has doubled, punch it down for about a minutes. Roll the dough out till it is about 1/2" thick. Fold the dough in half, so its now about 1" thick and roll over the dough a little to seal the two halves. Cut the dough into approximately 2" squares. Place dough on a greased baking sheet and cover loosely with plastic wrap. Allow to double in size again. About 1 hour. Bake at 350F for about 15 minutes, until golden brown. Immediately rub the tops of the rolls with butter. Review: Great photo. Looks VERY professional and brought me to your great blog. I have enjoyed reading through your site. These Texas Roadhouse rolls were the first recipe I have tried from this blog. OMG!! These are so yummy and easy. The recipe is easy to follow and also easy to cut in 1/2 since I don't need to many rolls. (I ended up with 15) They are soft and pillowy - just incredible. I made cinnamon honey butter to go with them. Review: We had them for breakfast on Day 2. 6 minutes in a warm oven, and they tasted just like fresh baked. This is definitely a keeper and I look forward to trying more of your recipes. Review: This recipe was my first attempt making bread dough. I followed the recipe exactly as printed. I cannot thank you enough for posting this! They are AMAZING!!! I am making my second batch right now, twice in a week. There are quite a few recipes out there like yours. Your photo just looked so homey & charming I was drawn in immediately. I love these. ThankYou again! Review: Great recipe, thank you! I made half the recipe, reduced sugar to 2 Tbsp, made dough in the breadmaker as per their instructions (first all liquid ingredients, all the rest on top) and then proceeded as per the recipe. Turned out amazing. Don't hesitate to use a breadmaker! Question: When my rolls are done rising what should I do with rest of the rolls that I don't need right now? Can I freeze them? Response: I have never frozen this dough. But if I were going to I would freeze the dough after the first rise but before the second. Or I would just cook the rolls and freeze them after they were cooked. Review: I also would like to say a couple things: A 'packet' of yeast is about 2 1/4 tspns. I used 3 (or 1tblspn) as the recipe called for. The first rise was perfect and spot on. The second rise was slower. but the rolls baked up large and puffy in the oven perfectly. If they aren't rising completely on the counter or wherever, proof them in the oven that had been heated to 200* and then turn the oven off before putting the rolls in to rise. Whomever commented about the 'heat' of the milk is correct, too hot it will kill the yeast, too cold and it won't activate. I don't 'temp test' my liquids, but I did proof my active rise yeast before adding it to the rest of the ingredients. Depending on where you live, rising might act differently. I'm in CO at 6,000+ above sea level. That has been a whole new learning curve for me, being that I'm originally from back east. Review: Delish! I made these yesterday for Easter Dinner and they were a lot of work, but PERFECT. Of course, I realized about halfway in that I was going to have twice as many rolls as I needed - lol soooo the guys at work say "thank you" for the best roll recipe yet. Review: I just made these for Easter tomorrow and they taste delicious however, they did not rise as large as they look in the photos, and looked at all the feedback before making them. I did cut this recipe in half and it made 20 rolls. The main thing I noticed is it says pinch the ends together after you fold it, in which you have to make sure really well all pieces are pinched. I had a few that kind of seperated but just makes it easier for butter to slide in! S(Internet address): https://lmld.org/copycat-texas-road-house-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 2g Fat (12.5% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 144mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0328 --------------- MESSAGE bread-bakers.v121.n007.5 --------------- Date: Fri, 05 Feb 2021 15:00:10 -0800 From: Reggie Dwork Subject: Ina Garten Chocolate Pecan Scones * Exported from MasterCook * Scones, Ina Garten Chocolate Pecan Recipe By : Ina Garten Serving Size : 14 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Chocolate/Cocoa Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz. coarsely chopped bittersweet chocolate -- such as Lindt (about 1 1/2 cups) 1 cup chopped pecans 3 Tbsp. all-purpose flour -- plus, divided, plus more for dusting 4 cups all-purpose flour 2 Tbsp. baking powder 4 tsp. kosher salt 2 Tbsp. sugar -- plus more for sprinkling 1 1/2 cups cold unsalted butter -- cut into 1/2" pieces, (3 sticks) 1 cup cold heavy cream 4 extra-large eggs -- lightly beaten 1 extra large egg -- beaten with 2 Tbsp. water -- or cream (for egg wash) Okay, I have a thing about scones. When they're good, they're light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, 4 tsp. of Diamond Crystal kosher salt may sound like a lot but it makes all the difference. Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise." Note: Special Equipment--A 3" diameter round cookie cutter Arrange racks in top and bottom third of oven; preheat to 400F. Line 2 sheet pans with parchment paper. Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl. Using a stand mixer fitted with the paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain. Pour cream into a glass measuring cup, add eggs, and whisk until combined. With mixer still on low speed, pour cream mixture into butter mixture and beat just until blended. Add chocolate mixture and beat just until combined (the dough will be very sticky). Turn out dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until chocolate and pecans are well distributed. Flour your hands and a rolling pin and roll dough 3/4"-1" thick. You should see lumps of butter in the dough. Cut dough with 3" cutter. Place rounds on prepared pans. Reroll scraps, cut out more rounds, and place on prepared pans. Brush tops with egg wash and sprinkle with sugar. Bake scones, rotating pans top to bottom halfway through, until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature. S(Internet address): https://www.bonappetit.com/recipe/ina-garten-chocolate-pecan-scones Yield: "14 to 16" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 549 Calories; 43g Fat (67.4% calories from fat); 9g Protein; 38g Carbohydrate; 4g Dietary Fiber; 166mg Cholesterol; 784mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 8 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1030 --------------- MESSAGE bread-bakers.v121.n007.6 --------------- Date: Fri, 05 Feb 2021 15:12:19 -0800 From: Reggie Dwork Subject: Mini Cheese Crackers * Exported from MasterCook * Crackers, Mini Cheese Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 tsp. kosher salt 1 tsp. freshly ground black pepper 4 Tbsp. cold unsalted butter -- diced 8 oz. shredded Gruyère 3 Tbsp. ice water -- (to 4 Tbsp) Makes: about 11 dozen Total: 1 hour Preheat oven to 350F with racks in upper and lower thirds. Line baking sheets with parchment. Pulse together flour, salt, and pepper in a food processor. Add butter and pulse until pea-sized.Add Gruyère and pulse until dough resembles coarse meal. Gradually pulse in water until dough forms a ball. Roll dough between two pieces of parchment to 1/8" thick. Cut dough into 1" pieces using a 1" cookie cutter or fluted pizza wheel; transfer to prepared baking sheets. Bake crackers until golden and crisp, 15 to 20 minutes, rotating halfway through. Transfer crackers on parchment to a wire rack; cool completely. Store crackers in an airtight container for up to 1 week. Parmesan & Sage Add: 8 oz. shredded aged Parmesan 1 tsp rubbed sage 1/2 tsp garlic powder Change: 1/2 tsp black pepper Manchego & Cayenne Add: 8 oz. shredded aged Manchego 1/4 tsp cayenne pepper Change: 1/2 tsp black pepper Blue Cheese & Rosemary Add: 6 oz. blue cheese, crumbled 2 tsp minced fresh rosemary Change: 1/2 tsp black pepper Omit water S(Internet address): https://www.cuisinelibrary.com/view/issue/132/#page=18 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; 2g Fat (60.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2019 - 0516 --------------- END bread-bakers.v121.n007 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved