Date: Sun, 07 Mar 2021 05:41:02 +0000 --------------- BEGIN bread-bakers.v121.n009 --------------- 01. How To Make The Best Buttery Buttermilk Biscuits in the WORLD (Reggie Dwork) 02. Limerick Soda Bread (Reggie Dwork) 03. Zucchini Cheese Bread (Reggie Dwork) 04. Sourdough Spelt Fast No-Knead Bread (Reggie Dwork) 05. Bread, Sausage-Apple Breakfast (Reggie Dwork) 06. Irish Soda No Knead Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n009.1 --------------- Date: Wed, 24 Feb 2021 17:06:30 -0800 From: Reggie Dwork Subject: How To Make The Best Buttery Buttermilk Biscuits in the WORLD * Exported from MasterCook * Biscuits in the WORLD, How To Make The Best Buttery Buttermilk Recipe By : Buffie Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp salt 1 stick unsalted butter -- very cold, Note 1: 2 Tbsp baking powder 1 c buttermilk -- full fat, Note 2: 2 tsp honey -- or 2 tbsp your choice 2 1/2 c all-purpose flour Please watch the video first. She has a lot of tips included. video https://youtu.be/xzVFFFzbi0o Note 1: full fat no butter substitutes Note 2: very cold, & for brushing on top Cut the stick of butter in small pieces and put it into the freezer to get super cold for at 15 to 20 min. Put 1 C buttermilk into the freezer. Not to freeze but to get very, very cold. Put the all-purpose flour and salt into a bowl. Add the baking powder to the bowl with the flour and salt. Whisk everything well in the bowl. You want everything supercold so if you want put the bowl with the flour mixture into the freezer also for about 15 to 20 min. When you remove the flour mixture from the freezer put it into a food processor. If you don't have a food processor you can use a pastry cutter. Put all the flour and part of the butter in at a time until it is all in with the flour and pulse for about 10 seconds. Put the mixture into a bowl. Make a well in the center and pour in the buttermilk. Add the honey and mix together by hand. Don't overmix the dough, just until everything is combined. Be sure all the flour is mixed in. Sprinkle the workspace with a little flour and turn out the dough on to the flour dusted area. Gather the dough together and flatten it into a rectangle with floured hands so it doesn't stick to your hands. Fold into thirds one way then turn the dough and do this again. This is what will make the layers of flakiness in the biscuits. If it sticks to the work surface sprinkle a little amount of dough again to the work area and your hands. Fold into thirds about 4 or 5 times. When you form the last rectangle it is time to use your flour dusted rolling pin to roll them out so they are even. Make sure that the dough is a consistent thickness so the biscuits are even thickness and rise to the same height. Use your biscuit cutter that has been dipped in flour and shaken off and go straight down and don't twist it before removing the biscuit. Pull it straight up and set it aside. This should make 8 biscuits that are placed to a cast iron pan. You can use Crisco spray on the bottom or not. Place the biscuits side by side touching each other. Brush the tops with a very small amount of butter in the bowl. Place the pan in the oven for 15 to 20 min at 425F. Right before they come out of the oven melt some more real butter and add a little honey. Brush this on top of the biscuits as soon as they come out of the oven. Review: I just made your biscuit recipe is it was fire ! And I'm not even a biscuit person..the honey sold me. Review: Listen Baby!!!! I followed this recipe minus the honey (because I forgot) but this recipe is EVERYTHING you hear me. this is the best biscuit recipe I found thus far!! Buffie you alright with me! Review: I have been searching for years for the perfect biscuit recipe. I want yo thank you so much, not only for the perfect recipe but for your detailed step by step directions. I learned a lot from your video and made the best biscuit i have ever eaten in my life! Thank you so much for sharing! Review: Thank you, so much for this recipe I've have been just struggling to make them. My husband just loved your recipe and so did I. Literally he ran in and had two then another four for breakfast. Review: The secret is the cold temperature and the folding. Review: Roll the dough out cut them out in a square grid that way you don't have to keep messing with the dough there's a lot of Hi end bake shops that serve biscuits cut like a square. That way no worries about the dough getting tougher. And it's faster. Review: When using honey or any other sticky liquid spray the measure spoon or cup with nonstick spray and it will slide right out. On the baking powder can you can level your spoon by scraping it under the metal piece instead of using a knife to level off. Review: I just made them for my husband birthday breakfast and it is the best recipe. thank you!!! Review: Oh my, I just made these, they are amazing!!!! So easy, they came out perfect!!!! Thank you, Thank you, for sharing. Review: Just tried this recipe and they came out great! This was the first time I've successfully made biscuits from scratch! lol Review: Made these today...thanks!!! Mine weren't as pretty as I wanted them, but man were they good. I did swap 1/4 c. sugar for the honey, but still very good! Next time I'll roll a little thicker and They will be deeelicious!! Great tips. Review: I use your recipe to make my biscuits, I follow every step, iron skillet & all,, the honey on those buttermilk is fantastic! My family is CRAZY over these lol. New sub here, so glad your channel popped up in my recommended. Thank you for all the recipes, gonna be trying lots of them. I love to cook, I've always said, nursing is my first love, cooking is my second lol Review: This recipe even works for gluten free flour! Thank you! The best gf biscuits I have ever had! Review: I've tried a few buttermilk biscuit recipes, and this one finally got me that buttery crumble that I love so much. Excellent recipe. Thank you so much. I agree with the other commenters that you're great at explaining important details. I appreciate the perfection of measurement. Review: Thank you so much! I followed your recipe to the T and they turned out fabulous. Question: OMG I am currently trying to make bisquits and this video is perfect! I've been trying for a week and they are not coming out right, I haven't been keeping ingredients super cold, and I've only had 2% milk, but after watching your video I have confidence that they will come out right, the store didn't have any buttermilk but regular milk should be fine and I'll put some chunks of shortening in with butter, and use a cast iron skillet, Reply: You can add a teaspoon of white vinegar or lemon juice (fresh or from bottle) to whole milk and let it sit for 10 min. There's your buttermilk. Review: OH MY!!! I JUST FOUND A WONDERFUL, DELICIOUS BISCUIT RECIPE!!! Thank you! The directions and you explaining each step made it ready to follow along. Tastes Soooo gooood!! Review: Perfectly Made. Will sure try making them. Glad U pointed out about everything being cold and putting them close together in cast iron. Mmmm... Very Good Question: Omg..I'm going to try this this weekend! Great instructions but what size was the cutter and your pan? Want to make sure I get a good rise like yours. Please respond. Reply: Her cutter looks to be about 3", and her skillet looks like 10". Review: I just made those biscuits 30 mins ago, they were so so delicious, thank you so much for that recipe. S(Internet address): https://www.youtube.com/watch?v=xzVFFFzbi0o - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 12g Fat (41.4% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 667mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0224 --------------- MESSAGE bread-bakers.v121.n009.2 --------------- Date: Thu, 25 Feb 2021 15:01:44 -0800 From: Reggie Dwork Subject: Limerick Soda Bread * Exported from MasterCook * Bread, Limerick Soda Recipe By : King Arthur Baking Serving Size : 40 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups All-Purpose Flour -- Unbleached, (418g) 1/4 cup sugar -- (50g) 1 teaspoon salt 4 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup fennel seeds -- whole, (18g) 1 cup currants -- dried, or golden raisins, (142g) 1 large egg -- at room temp 2 cups buttermilk -- at room temp, (454g) This bread is simple to put together, and a staple in the bread baskets at Ariel's Restaurant in Brookfield, VT. It has an unusual but enticing hint of fennel, and is loaded with bursts of sweetness from the currants or golden raisins within. PREP: 20 mins BAKE: 50 to 55 mins TOTAL: 1:10 YIELD: one 10" round loaf SERVING SIZE: 30g Preheat the oven to 350F. Butter and flour, or spray with pan spray, a 10" round cake pan, 10" springform pan, or a 2-quart round casserole dish. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Mix in the fennel seeds and currants or raisins. Whisk together the egg and buttermilk. Add to the dry ingredients and stir just until combined. Don't over-mix; the batter will be quite stiff. Spread the batter in the prepared pan. Bake the bread for about 50 minutes, until it's golden brown. Remove it from the oven, and place it on a rack to cool for 15 minutes before tipping it out of the pan onto a rack to cool completely before slicing. Tips: A mixture of half golden raisins and half currants makes a nice presentation. For the more traditional Wholemeal Limerick Soda Bread, substitute 3 cups (330g) Irish-Style Flour for the all-purpose flour in the recipe. For best results let the batter rest in the pan for 15 minutes before baking, to soften the flour's bran. Cal 64, Fat 1g, Carb 13g, Sod 130mg, Fiber 1g, Pro 2g S(Internet address): https://www.kingarthurbaking.com/recipes/limerick-soda-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 64 Calories; trace Fat (6.0% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 133mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0225 --------------- MESSAGE bread-bakers.v121.n009.3 --------------- Date: Fri, 05 Mar 2021 15:58:48 -0800 From: Reggie Dwork Subject: Zucchini Cheese Bread * Exported from MasterCook * Bread, Zucchini Cheese Recipe By : Kevin Lynch Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups zucchini -- shredded, do not squeeze 1/4 cup green onion -- sliced, optional 2 large eggs 3/4 cup sour cream 1/4 cup butter -- melted and cooled 1 1/2 cup cheddar cheese -- shredded 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt A simple zucchini quick bread that's bursting with cheddar cheese! Prep: 10 minutes Cook: 1 hour Total: 1:10 Mix the zucchini, green onions, eggs, sour cream, and butter well before mixing in the cheese. Mix the flour, baking powder, baking soda and salt. Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9x5" loaf pan.Note: * Bake in a preheated 350F/180C oven until a toothpick pushed into the center of the bread comes out clean, about 50 to 70 minutes. Let cool a bit before running a knife around the inside edge of the pan, removing the loaf, slicing and enjoying topped with melted butter. Note: *The zucchini is the source of some of the liquid for this recipe so after you shred the zucchini do not squeeze out or drain off any of it's liquid. Because zucchini has different amounts of liquid, if your batter ends up being too thick to pour into the pan, feel free to mix in 1-2 tablespoons of milk or water. Option: Replace the sour cream with buttermilk (or milk) and squeeze as much extra liquid out of the zucchini as you can. Option: Omit the green onions. Option: Add one or more herbs like chives, parsley, dill, etc. Option: Add 2 tablespoons parmigiano reggiano (parmesan cheese) for even more cheese flavour! Option: Use a different kind of cheese like gruyere! Option: Sprinkle an additional 1/2 cup shredded cheese on top of the batter before baking to have a nice cheese covered top! Tip: I enjoy warming this bread up a little and slathering on butter to melt into it when serving! Yum! Tip: Use medium sized zucchini with a width/diameter of around 1.5-2" or less. (Thicker zucchini have a lot more liquid in them.) Cal 315, Fat 18g, Carb 26g, Sod 314mg, Fiber 1g, Pro 10g Source: "The Best of Closet Cooking 2021" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 19g Fat (53.2% calories from fat); 11g Protein; 26g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 525mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0101 --------------- MESSAGE bread-bakers.v121.n009.4 --------------- Date: Fri, 05 Mar 2021 16:03:04 -0800 From: Reggie Dwork Subject: Sourdough Spelt Fast No-Knead Bread * Exported from MasterCook * Bread, Sourdough Spelt Fast No-Knead Recipe By : Mary Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sourdough starter -- Fed 1 cup water -- Filtered 3 cups spelt flour -- Organic whole grain 1 teaspoon sea salt -- Fine ground Spelt flour makes a great tasting bread with a sweet nutty flavor. video at https://marysnest.com/recipe/sourdough-spelt-bread-step-by-step-fast-no-knead-recipe/ Prep: 10 mins Cook: 40 mins Total: 1:50 Measure 1/2 cup sourdough starter into a bowl and add 1 cup water. Mix well. In a second bowl, add 3 cups spelt flour and the salt. Whisk well to distribute the salt with the flour. Pour the starter mixture into the bowl with the flour and salt. Use your hand to mix well in a roughly formed ball. Cover the bowl with a towel and allow to rest for 30 minutes. Remove the ball from the bowl and fold over a number of times and then form into a round. (See video) Cover a baking sheet with parchment paper and dust with flour. Place round on the covered baking sheet. Dust the top of the dough with flour, cover with a cloth, and allow to rise 1 1/2 - 2 hours until double in size. While the dough is rising, place your Dutch oven with lid into your cooking oven and preheat oven to 500F. When the dough has doubled in size on your covered baking sheet, remove your Dutch oven from your cooking oven. Your Dutch oven will be hot, so use potholders and be careful. Remove the Dutch oven lid. Lift parchment paper with dough on it and place the paper and dough into your Dutch oven. Place the lid back on and transfer your Dutch oven back into your cooking oven. Bake bread in your covered Dutch oven for 30 minutes. Next, remove lid from your Dutch oven and allow bread to continue baking inside your cooking oven for 5-10 minutes more until golden brown. Using pot holders, remove your Dutch oven from your cooking oven, and then continuing to use pot holders, remove bread from your Dutch oven by lifting it out using the parchment paper. Transfer bread on parchment paper to a cooling rack. Allow bread to cool, then slice with a serrated knife, and enjoy with butter. S(Internet address): https://marysnest.com/sourdough-spelt-bread-step-by-step-fast-no-knead-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 1g Fat (6.8% calories from fat); 5g Protein; 31g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: . NOTES : 2021 - 0205 --------------- MESSAGE bread-bakers.v121.n009.5 --------------- Date: Fri, 05 Mar 2021 16:13:29 -0800 From: Reggie Dwork Subject: Bread, Sausage-Apple Breakfast * Exported from MasterCook * Bread, Sausage-Apple Breakfast Recipe By : Anita Hunter Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Grains Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork sausage -- remove from casings 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 1/2 cup packed brown sugar 1/2 cup apple cider -- or juice 1/2 cup canola oil 2 medium apples -- peeled and shredded, (about 1 1/2C) TOPPING: 1/4 cup old-fashioned oats 1/4 cup packed brown sugar 2 tablespoons all-purpose flour 2 tablespoons cold butter Maple syrup -- optional To make breakfast a little more satisfying, I added sausage to a sweet quick bread. Serve this bread warm, nestled next to your favorite scrambled eggs. Prep: 25 min. Bake: 30 min. + cooling Preheat oven to 350F. Grease and flour a 9" round baking pan. In a large skillet, cook sausage over medium heat 6 to 8 minutes or until no longer pink, breaking into crumbles; drain. In a large bowl, whisk flours, baking powder and salt. In another bowl, whisk eggs, brown sugar, apple cider and oil until blended. Add to flour mixture; stir just until moistened. Fold in apples and half of the sausage. Transfer to prepared pan. In a small bowl, mix oats, brown sugar and flour; cut in butter until crumbly. Stir in remaining sausage. Sprinkle over batter. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Serve warm. If desired, drizzle with maple syrup. Refrigerate leftovers. Cal 354, Fat 21g, Carb 35g, Sod 427mg, Fiber 2g, Pro 8g Source: "Originally published as Sausage-Apple Breakfast Bread in Taste of Home February/March 2016" S(Internet address): https://www.tasteofhome.com/recipes/sausage-apple-breakfast-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 421 Calories; 28g Fat (58.3% calories from fat); 8g Protein; 36g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 460mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 5 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0706 --------------- MESSAGE bread-bakers.v121.n009.6 --------------- Date: Fri, 05 Mar 2021 17:56:59 -0800 From: Reggie Dwork Subject: Irish Soda No Knead Bread * Exported from MasterCook * Bread, Irish Soda No Knead Recipe By : Themodernnonna Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C all-purpose flour -- (451g) 1 tsp salt -- (7g) 1 tsp baking soda -- (5g) 2 Tbsp butter -- COLD, cubed, (26g) 1 3/4 C buttermilk -- (416g) Egg Wash 1 egg -- beaten Put the flour in a big bowl. Add the salt, baking soda COLD butter, chopped into small chunks or shaved. Mix in the buttermilk. Mix really well with your hands or spatula until combined. No kneading. Mix together then add the dough ball and flatten to 1" thickness. Stick all together in the bowl to gather it all up onto your baking sheet that has been sprinkled with some flour. Shape into a ball and flatten it. Pat into a circle. Cut the round into 4 sections diagonally, like an "X". Score the top. Wash top with egg wash. Preheat oven to 425F (210C) bake for 15 min, reduce heat to 400GF (200C) and bake for 30 more minutes or until golden. Revove to cool. S(Internet address): https://www.tiktok.com/@themodernnonna/video/6933728316436270341 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 3g Fat (14.8% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 346mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. NOTES : 2021 - 0305 --------------- END bread-bakers.v121.n009 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved