Date: Mon, 01 Mar 2021 05:24:12 +0000 --------------- BEGIN bread-bakers.v121.n008 --------------- 01. You're-My-Jam Muffins (Reggie Dwork) 02. Toddler Friendly Zucchini Pancakes (Reggie Dwork) 03. Potato Piroshki (Reggie Dwork) 04. 45 Minute Herbed Wheat Cloverleaf Rolls (Reggie Dwork) 05. Ciabatta Bread (Reggie Dwork) 06. Cheddar-Chunk and Chive Sandwich Bread (Reggie Dwork) 07. Buttermilk and Honey Bread (Reggie Dwork) 08. Sourdough Pancakes with Maple-Molasses Strawberries (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n008.1 --------------- Date: Sat, 06 Feb 2021 23:24:47 -0800 From: Reggie Dwork Subject: You're-My-Jam Muffins * Exported from MasterCook * Muffins, You're-My-Jam Recipe By : Anna Helm Baxter Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/3 cup light brown sugar -- packed 2 teaspoons baking powder 1/4 teaspoon kosher salt 1 cup milk -- whole, at room temp 2 large eggs -- at room temp 1/2 cup unsalted butter -- melted & cooled slightly 2 teaspoons vanilla extract -- pure 1 tablespoon lemon zest -- grated, from 1 lemon 1 tablespoon granulated sugar 1/4 cup fruit spread -- seedless raspberry Simple muffins get a heart-felt twist for February thanks to raspberry fruit spread. Active: 20 mins Total: 1:15 Preheat oven to 350F. Line a 12-cup standard-size muffin tin with paper baking cups. Whisk together flour, brown sugar, baking powder, and salt in a small, shallow bowl. Whisk together milk, eggs, melted butter, vanilla, and lemon zest in a separate larger bowl. Add flour mixture to milk mixture, folding with a rubber spatula until just combined (lumps are okay). Divide batter evenly among prepared muffin cups, filling each three-quarters full. Sprinkle tops of muffins evenly with granulated sugar. Bake until muffins spring back when gently pressed, 25 to 30 minutes. Remove muffins from tin, and let cool on a wire rack, 30 minutes. To decorate, use a serrated knife to slice off the top from each muffin, cutting just above the paper baking cup. Cut a heart shape from the center of each top using a 3/4- to 1" heartshaped cookie cutter. Return top to each muffin. Place raspberry fruit spread in a small resealable plastic bag, and snip 1 corner of bag to make a small hole. Pipe fruit spread into heart cutout in each muffin top. Serve mini heart cutouts alongside muffins. Cal 211, Fat 9g, Carb 28g, Sod 145mg, Fiber 1g, Pro 4g Source: "Parents Magazine" S(Internet address): https://www.parents.com/recipe/youre-my-jam-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 9g Fat (40.8% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 148mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0205 --------------- MESSAGE bread-bakers.v121.n008.2 --------------- Date: Sun, 07 Feb 2021 17:43:22 -0800 From: Reggie Dwork Subject: Toddler Friendly Zucchini Pancakes * Exported from MasterCook * Pancakes, Toddler Friendly Zucchini Recipe By : Carita Serving Size : 5 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Zucchini 1 1/2 cups Flour 1 tsp Baking Powder 1/2 tsp Baking Soda 2 tbsp Sugar 1/2 cup Buttermilk 1 Egg 3 tbsp Butter -- melted 1/4 tsp Vanilla Extract Pancakes are an easy meal idea for teething babies and hungry toddlers. Toddler Friendly Zucchini Pancakes are the perfect meal idea and an easy way to incorporate veggies! With the option to serve for breakfast, lunch or dinner, this recipe will become your go-to for years to come! Prep: 10 minutes Cook: 10 minutes Wash and peel zucchini. Using a grater, grate zucchini on a flat surface using a cloth or paper towel. Transfer zucchini to a thin towel or cheese cloth and drain zucchini of access moisture. After draining zucchini, wait about five minutes and drain access moisture again. In a large bowl, sift and add dry ingredients. Stir with a whisk or fork until combined. Pour in buttermilk, vanilla and egg, whisk until combined. Add in dried zucchini and whisk until combined. Slowly pour in about two tablespoons of butter gently mix the batter being careful not to cook the eggs. In a medium sized skillet, add a small amount of butter and pour in about a 1/3 cup of batter. When bubbles start to form, flip hot cake and cook an additional 30 to 60 seconds. Serve warm with syrup and enjoy! S(Internet address): https://www.seasonedtotasteblog.com/toddler-friendly-zucchini-pancakes/ Yield: "5 pancakes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 9g Fat (31.0% calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 335mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0207 --------------- MESSAGE bread-bakers.v121.n008.3 --------------- Date: Sun, 07 Feb 2021 17:50:38 -0800 From: Reggie Dwork Subject: Potato Piroshki * Exported from MasterCook * Piroshki, Potato Recipe By : Natalya Drozhzhin Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup Mashed Potatoes 1/2 tbsp Baking Powder 1 tsp Salt 1 tsp Sugar 2 cup All-purpose Flour 1 cup Buttermilk Oil -- for frying These piroshki are A-m-a-z-i-n-g, hard to stop on the first or second one, I should stop counting lol. These have a very thin crust, they're crispy on the outside and filled with a soft filling of mashed potatoes. Prep: 25 mins Cook: 15 mins Total: 40 mins Combine together flour, sugar, salt and baking powder. To the mixture, add buttermilk and stir to combine. Work the dough until everything is well combined. The dough will be on a sticky side, but that is OK. Cut the dough into 10 equal pieces. Flour the surface that you are working on and roll each one out. Place equal amounts of mashed potatoes onto each dough. Seal all edges of each one, just like you see it in the picture. Carefully roll out each one onto a flat piece, you may need to continue flouring the surface that you're working on. Preheat a skillet, filled with oil, to a medium heat, fry each pastry until it's golden brown. They are best when served immediately. Cal 171, Fat 1g, Carb 35g, Sod 277mg, Fiber 1g, Pro 4g Question: I ve never fried piroshki! How much oil is needed ? Do they need to be totally submerged in oil? What kinda oil is best to fry these in? Response: I like organic canola oil or light olive oil. It should be few inches, just enough to cover one side. Question: Can I bake them? Thank you Response: I don't think they would turn out as good and crispy on the outside. S(Internet address): https://momsdish.com/recipe/466/potato-piroshki-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 2g Fat (11.0% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 460mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0114 --------------- MESSAGE bread-bakers.v121.n008.4 --------------- Date: Sun, 07 Feb 2021 18:01:01 -0800 From: Reggie Dwork Subject: 45 Minute Herbed Wheat Cloverleaf Rolls * Exported from MasterCook * Rolls, 45 Minute Herbed Wheat Cloverleaf Recipe By : A Kitchen Addiction Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups whole wheat flour -- white 1 1/2 Tbsp. Platinum Superior Baking Yeast -- (1/2oz, 14g, 2 pkgs) Note 1/2 tsp salt 1/2 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp dried basil 1/4 tsp garlic powder 1 cup milk -- warmed to 120 to 130F 1/4 cup warm water 1/4 cup honey 1 egg -- room temp 1 cup bread flour -- plus additional 1/4C if needed 4 Tbsp butter -- melted and cooled 2 Tbsp butter -- melted for brushing These Herbed Wheat Cloverleaf Rolls are perfectly light and fluffy while only taking 45 minutes to make from start to finish! A light, savory herb flavor gives these dinner rolls a unique flavor perfect for pairing with soups, chicken, and, of course, Thanksgiving dinner! Note: Red Star Platinum Superior Baking Yeast contains dough enhancer In the bowl of stand mixer affixed with a paddle attachment, combine white whole wheat flour, yeast, salt, dried thyme, dried oregano, dried basil, and garlic powder. In a small bowl, whisk together milk, water, honey, and egg. Add wet ingredients to dry ingredients and beat until just combined. Add bread flour and melted butter. Switch to a dough hook and knead until dough is smooth and elastic. Dough should pull away from sides of bowl and be slightly sticky. If dough is too sticky, add up to an additional 1/4 cup bread flour, 1 tablespoon at a time. Butter or spray with non-stick cooking spray the bottom and sides of 12 cup muffin tin. Set aside. Turn dough out onto floured surface. Divide into 12 equal pieces. Divide each piece into 3 equal pieces. Take each piece of dough and roll into a ball. Place 3 balls of dough in each cup of the muffin tin. Cover and allow to rest for 15 minutes in a warm location. While dough is resting, preheat oven to 400F. Bake for 10 to 12 minutes, or until tops are golden. Remove from oven and brush with butter. Serve warm. Question: Can these rolls be made ahead and frozen? If so, how to prepare after freezing? Response: We don't recommend freezing the dough before baking. I would suggest to par-bake the rolls, then freeze them. Here's a link with prepare ahead tips: https://redstaryeast.com/yeast-baking-lessons/postpone-baking/. Source: "created by A Kitchen Addiction" S(Internet address): https://redstaryeast.com/recipes/45-minute-herbed-wheat-cloverleaf-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 8g Fat (29.6% calories from fat); 7g Protein; 34g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 166mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1027 --------------- MESSAGE bread-bakers.v121.n008.5 --------------- Date: Sun, 07 Feb 2021 18:05:33 -0800 From: Reggie Dwork Subject: Ciabatta Bread * Exported from MasterCook * Bread, Ciabatta Recipe By : Florentina Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Hand Made Italian Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Bread 2 c bread flour -- organic 1/2 tsp active dry yeast 1 1/2 tsp sea salt 11 tbsp water -- filtered 1 tbsp extra virgin olive oil 2 tbsp milk -- plant, warm For the Starter (Biga) 1 c bread flour -- organic 1/3 c water -- filtered, at room temp 1/8 tsp active dry yeast 2 tbsp water -- warm An authentic Italian ciabatta bread recipe or slipper bread, originally from the Veneto, made with an overnight starter and cooked just like a pizza on a preheated pizza stone. Invented by Francesco Favaron in 1982, it is the perfect bread for sandwiches, bruschetta, panzanella, or just to dip in your favorite olive oil. An authentic Italian ciabatta bread recipe or slipper bread, originally from the Veneto, made with an overnight starter and cooked just like a pizza on a preheated pizza stone. Don't be intimated! This is a sticky wet dough, hence those nice coveted holes that make ciabatta special and different. Just roll with it, don't be tempted to add extra flour, all will turn out great! how to serve ciabatta bread: fresh out of the oven with a bowl of soup grilled for bruschetta use in panzanella dipped in olive oil & herbs make sandwiches / panini how to store it: Store your homemade ciabatta in a breadbox or plastic storage bag at room temperature for 2 to 3 days. Alternatively you can slice it and freeze it in freezer proof bags up to 3 months. Place the slices directly in the toaster when ready to eat, no need to thaw them out. Prep: 20 minutes Cook: 50 minutes Total: 1:10 Makes: 2 loaves Make the Starter: Make your starter the night before you plan to bake the bread. Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minute. In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours. Make the Ciabatta: Use your stand mixer and combine the yeast and the warm plant milk. Let it sit for a few minutes until creamy. Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporated. Prepare a large bowl lightly oiled with olive oil. Transfer the bread dough to it and cover with plastic wrap. Allow it to sit until doubled in size, up to 2 hours. Turn the bread dough onto a well floured surface and with floured hands cut it in half. Form 2 long loaves. Transfer them to a parchment lined baking sheet. Optional step: Flour your fingers well and create dimples in the top of the loaves. Sprinkle with some flour. Lightly dampen a tea towel and cover the loaves. Allow them to rise again until doubled in size, up to 2 hours. Meanwhile preheat your oven to 425F with a Pizza Stone in the center for 1 hour before planning to bake the bread. Transfer one of the loaves to the preheated pizza stone (together with the parchment paper) and bake for about 25 minutes until golden brown to your liking. Transfer to a wire rack and allow to cool completely before slicing it with a serrated knife. Notes: 1 To get a crusty loaf make sure to use a pizza stone and also create some steam in the oven by placing a dish filled with water on the bottom as the oven heats up. Add more water if needed before baking the bread. Allow the loaves to cool inside the oven after baking with the oven door slightly open. 2 If you don't have a stand mixer just use a wooden spoon to mix the dough together, it will appear to be more difficult this way as we are dealing with a wet dough. Question: Not everybody has a stand mixer...I know great shock ... Wooden spoon then how much kneading? Reply: No worries, just use a wooden spoon until everything is incorporated well, a few minutes is all you need. Question: I do not have a pizza stone, can I use an insulated cookie sheet instead? Reply: You sure can, only I think it will be difficult to attain that crispy crust. Still worth making tough. Reply: Try a baking steel ... they are way better then a stone and can be used on the grill as well...mmmm best crust...everytime. Question: I use cast iron and it works better than my pizza stone! Reply: No reply Question: Can the bread be baked, cooled then wrapped and frozen? Reply: Honestly I haven't experimented with that yet so I wouldn't want to misguide you. If you do try it please report back tough. Question: Can the other loaf of dough sit out while the first one bakes and should I heat up another pan while the first one is baking! Reply: Yes it can, you'll bake it on the same pizza stone you baked your first one. Also, you could bake them together if your stone/pan is big enough. I'm guessing you are a using a pan. Review: Thank you for sharing such a delicious ciabatta recipe! It is by far the best I have made. Question: Hi, I am making this bread right now, but the dough is so soft I could not shape or touch it at all. It's ready to go in the oven but I can't do one at a time because if I touch them they start to turn into blobs so I can't even move them off the parchment paper. I followed your recipe to the letter, but I'm not sure wht went wrong, any suggestions? Reply: This is kind of a sticky dough which is ok. You can transfer the bread dough into the oven with the parchment paper. Remember to also add a dish with water in the bottom of the oven if you want to get a crispy crust. Hope that helps. Question: I'm unsure of what you mean by "form two long loaves" so am I rolling out how is that done?? Reply: Take a look at this video for Crusty Bread, you'll basically fold the dough onto itself into a round or a long loaf. Hope this helps: https://ciaoflorentina.com/rustic-crusty-bread-recipe/ Review: This is a really great Bread, if you really want it to become crusty you have to add a dish with water for steam in the oven. It will still be a good Bread if you don't but it won't be crusty, so just keep that in mind when making this recipe. A keeper for us. Thank you for sharing. Review: Tried the recipe and it turned out great. A nice airy crusty ciabatta. I'm going to try baking it in a deep cast iron pot to see if I could get a thicker bread with the same airy consistency. Not sure if this will work, but a fun experiment. Review: Not this particular recipe but I freeze baked Ciabatta and reheat from frozen for 10 minutes at 200C. Question: I have a cast iron griddle for my stovetop. Can I use it instead of a stone? Reply: Yes you can! Review: I drizzled some honey on top of the bread once it came out of the oven. Both loaves were quickly gobbled up. Going to add honey to the mixture the next time I make this (today). Question: Hey, the bread tasted good. But, mine did not have any holes in it. Did i use too much flour? Reply: Sounds like you overworked the dough and maybe added too much flour as well. It is a sticky dough. Review: It turned out so good. Didnt get the same look on the outside but inside was perfect. Crust is nice and crunchy. Inside so soft. Question: Plant milk??? Reply: Cashew or almond milk! Review: This recipe is delicious. I was worried at first because the dough was so wet and sticky, but it surprised me and baked nicely. However when I put the room temperature dough onto the hot stone, after being in the oven for two minutes, my stone cracked in four places. I have never had anything like this happen, so I can only assume it was due to putting something cold on a hot pan. So be careful. Despite that, I will be making this recipe again, it was just that good. Response: So sorry about your stone Alison, i've never had that happen to me so i'm thinking maybe the stone you have is not meant to be heated that high... I have a glazed stone from Emile Henry that i've been using for the last 10 years at least and i actually leave it in the oven at all times so it heats up multiple times during the year even if i don't make bread. Happy you loved the bread Xo's Review: I made the ciabatta bread and followed the recipe using a stand mixer and pizza stone. It tasted fantastic, but it did not have the old world look with the holes in it that I was hoping for. Question: Mine seems very flat- I'm soooo tempted to add more flour, but alas it seems delicious. It's gone in a day. Reply: Ciabatta is usually kind of a flat bread, If you think it was out of the ordinary flat maybe the yeast was not at its prime...Or try a 1/4 tsp extra next time. Hope that helps! Review: The bread came out pretty good! I followed the recipe exactly, however my dough was never wet. it came together pretty easily and it didn't have the holes inside, I used all purpose flour and thought maybe that could be the reason. Question: Since I am allergic to nuts, so plant milk is out, could I use raw milk instead? Reply: Oat milk is great! S(Internet address): https://ciaoflorentina.com/ciabatta-bread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 1g Fat (12.1% calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 178mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat. NOTES : 2021 - 0201 --------------- MESSAGE bread-bakers.v121.n008.6 --------------- Date: Sun, 07 Feb 2021 18:07:28 -0800 From: Reggie Dwork Subject: Cheddar-Chunk and Chive Sandwich Bread * Exported from MasterCook * Bread, Cheddar-Chunk and Chive Sandwich Recipe By : Cookistry Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- 120-130F 2 1/4 tsp. Active Dry Yeast -- (1/4oz, 7g) 1 Tbsp sugar 3 cups bread flour 1 tsp kosher salt 1/4 cup mayonnaise -- regular 4 oz. cheddar cheese -- cut into 1/4" cubes 1 Tbsp chives -- dry This savory bread is studded with chunks of cheddar cheese. Try it with your favorite sandwich meats or BLTs. Yield: 1 loaf Combine the warm water, yeast, sugar, flour, salt and mayonnaise in the bowl of your stand mixer fitted with the dough hook. Mix slowly until the ingredients are combined, then increase speed to medium and continue kneading until the dough is soft and elastic. You can also knead by hand, if you like. Add the cheese and chives and continue mixing until both are well-distributed throughout the dough. If the cheese seems to be breaking up as you mix, you can do this by hand. Cover the bowl and set aside until the dough has doubled in size, about 1 hour and 15 minutes. When the dough has risen, flour your work surface lightly and spray a 9x5" bread pan with oil or baking spray. Turn out the dough and form it into a log about 8" long. Try to keep most of the chunks of cheese from poking through the dough. Place the log, seam-side down, in the prepared bread pan. Cover the pan with plastic wrap and set aside to rise until the dough rises slightly about the rim of the pan, about 40 minutes. While the dough is rising, preheat the oven to 350F. Remove the plastic wrap and bake the loaf until it's nicely browned, about 40 minutes. Remove the bread from the pan and let it cool completely on a rack before slicing. Notes: If you toast a slice, be careful because the cheese will melt and make a mess of your toaster. On the other hand, if you toast it in a skillet, that cheese will get nice and brown and crisp. S(Internet address): https://redstaryeast.com/recipes/cheddar-chunk-and-chive-sandwich-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 6g Fat (34.2% calories from fat); 5g Protein; 20g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 182mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1214 --------------- MESSAGE bread-bakers.v121.n008.7 --------------- Date: Sun, 07 Feb 2021 18:16:07 -0800 From: Reggie Dwork Subject: Buttermilk and Honey Bread * Exported from MasterCook * Bread, Buttermilk and Honey Recipe By : Red Star Yeast Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fatfree Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp. Active Dry Yeast -- (1/2oz, 14g) 1 tsp sugar 3/4 cup water -- (110-115F) 1 1/2 cups buttermilk -- (110-115F) 2 Tbsp oil 3 Tbsp honey 6 cups bread flour -- (to 6 1/2C) 1 Tbsp salt Light and fluffy. Perfect for sandwiches. In large bowl, combine yeast, sugar and water; let stand 10 minutes. Stir in buttermilk, oil and honey. Add 2 cups flour and salt. Using a dough whisk or wooden spoon, stir to combine. Stir in enough remaining flour to make dough that is easy to handle. On lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary. Place dough in greased bowl. Cover; let rise in warm place until doubled in size, about 1 hour. Grease two 9x5x2" loaf pans; set aside. Punch down dough and turn out on lightly floured surface. Divide dough in half, forming each half into smooth ball. Cover and let rest 10 minutes. Shape into two loaves. Place in prepared pans. Cover and let rise until doubled in size, about 45 minutes. Preheat oven to 375F. Bake loaves 30 to 40 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool. Question: Can you make this in a bread machine? Do you have the directions? Response: Yes, if your bread machine can handle 6 - 6 1/2 cups of flour. Simply follow the directions on your bread machine for ingredient order and use the white bread setting. Review: I made half of the recipe and used my bread machine on dough cycle. Baked the bread in a 9x5" pan in the oven. Delicious bread! Really recommend this recipe. I used all-purpose flour because I was out of bread flour. I needed the full three and a half cups of flour. Review: I've made this bread several times and it is wonderful!! It's now our family staple. Question: hi! can I sub AP Flour? thank you Response: We do recommend bread flour for yeast breads. However, if you can find King Arthur All-Purpose Flour, that has a high protein content that is similar to bread flour. In a pinch, you can use other brand AP flour, keeping in mind that you may need less liquids (start with 1/4 cup less, and add back in as needed) and less kneading. Review: My go to sandwich bread. So good. The house smells so good. Review: Easy and delicious! Smells wonderful while it's baking. Review: I am new to bread making, and this is about the 4th bread I've made....and boy, it's my favorite so far! Very tender and tastes soooooooo good! I highly recommend trying this one! S(Internet address): https://redstaryeast.com/recipes/buttermilk-and-honey-bread/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 2g Fat (11.3% calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 284mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1213 --------------- MESSAGE bread-bakers.v121.n008.8 --------------- Date: Wed, 10 Feb 2021 17:40:40 -0800 From: Reggie Dwork Subject: Sourdough Pancakes with Maple-Molasses Strawberries * Exported from MasterCook * Pancakes with Maple-Molasses Strawberries, Sourdough Recipe By : Justin Chapple Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Grains Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MAPLE-MOLASSES STRAWBERRIES 1 cup maple syrup -- pure 1/4 cup molasses -- unsulphured 2 tablespoons unsalted butter 1 pinch kosher salt 1 pint strawberries -- hulled and halved PANCAKES 1 1/4 cups all-purpose flour -- (about 5 3/8 oz) 1/2 cup whole-wheat flour -- (about 2 oz) 3 tablespoons granulated sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1 1/4 cups milk -- whole 1 cup sourdough starter -- prepared, Note 2 large eggs 3 tablespoons unsalted butter -- melted, plus more for greasing griddle At Little Goat Diner in Chicago, 2011 F&W Best New Chef Stephanie Izard makes fluffy pancakes using sourdough starter and tops them with oat streusel and fruit. Here, we use molasses-steeped strawberries, making a breakfast that's balanced with sour, sweet, and bitter flavors. Total: 40 mins Make the maple-molasses strawberries: Cook maple syrup, molasses, butter, and salt in a large saucepan over medium, stirring occasionally, until butter is melted and mixture is warm, about 5 minutes. Remove from heat, and stir in strawberries. Cover to keep warm. Make the pancakes: Whisk together all-purpose flour, whole-wheat flour, sugar, baking powder, and salt in a large bowl. Whisk together milk, sourdough starter, eggs, and melted butter in a medium bowl. Add milk mixture to flour mixture, and stir until just combined. Preheat a large cast-iron griddle or skillet over medium-high; grease with butter, and reduce heat to medium-low. Scoop a heaping 1/4 cup (or scant 1/3 cup) batter per pancake onto hot griddle. Cook until sides of pancakes look set and tops are dotted with a few bubbles, 1 minute and 30 seconds to 2 minutes. Flip and cook until cooked through and brown on bottoms, 1 to 2 minutes. Remove pancakes from griddle. Wipe griddle clean. Repeat process with remaining batter, re-greasing griddle after each batch. Serve with maple-molasses strawberries. Note: If you don't have sourdough starter, increase all-purpose flour in pancake batter to 2 1/2 cups; whisk together with remaining dry ingredients. Whisk together 1 cup warm water and 1/2 ounces instant yeast (2 envelopes) in a medium bowl; let stand until foamy, about 2 minutes. Stir in milk, eggs, and melted butter. Add milk mixture to flour mixture, and stir until just combined. Proceed with recipe as directed. S(Internet address): https://www.foodandwine.com/recipes/sourdough-pancakes-with-maple-molasses-strawberries Yield: "4 to 6" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 782 Calories; 21g Fat (23.4% calories from fat); 14g Protein; 138g Carbohydrate; 5g Dietary Fiber; 155mg Cholesterol; 1070mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 5 Other Carbohydrates. NOTES : 2021 - 0210 --------------- END bread-bakers.v121.n008 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved