Date: Mon, 26 Apr 2021 04:16:58 +0000 --------------- BEGIN bread-bakers.v121.n015 --------------- 01. The Very Best Brioche (Reggie Dwork) 02. Summer Berry Danish Braid Bread (Reggie Dwork) 03. Browned Butter Pancakes (Reggie Dwork) 04. Potato Chive Biscuits (Reggie Dwork) 05. Spinach Muffins (Reggie Dwork) 06. Garlic Miso Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n015.1 --------------- Date: Thu, 08 Apr 2021 20:32:06 -0700 From: Reggie Dwork Subject: The Very Best Brioche * Exported from MasterCook * Brioche, The Very Best Recipe By : Kellie Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup warm water -- about 110F 2 1/4 teaspoons active dry yeast -- not rapid rise 2 1/3 cups pastry flour -- super fine, or cake flour 2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons kosher salt 6 large eggs 8 ounces unsalted butter -- cut into 1" cubes, at room temp Prep time includes rise and overnight refrigeration. PREP: 5:30 COOK: 30 MINUTES TOTAL: 30 min Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt. Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition. Slowly add the yeast and continue beating at low speed for 5 minutes. Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes. Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours. Turn the dough out on a well floured surface and gently knead out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight. Turn the dough out onto a floured surface and divide the dough in half. Shape the dough into 2 rectangles and place into two buttered 8 1/2 X 4 1/2 X 3" loaf pans. Allow the dough to rise, uncovered, in a warm place until it rises about 1/2" above the top of the pans, approximately 2 hours. Preheat the oven to 350F. Bake the brioche until it is golden brown on top, approximately 30 to 35 minutes. Remove from the oven and allow to cool for 2 to 3 minutes. Turn the bread out of the pans and cool completely on a cooling rack. If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days. If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days. To freeze, wrap the hot bread in foil and place in a resealable freezer bag. Freeze promptly. Can be frozen up to 2 months. When ready to use, reheat in foil in a 25F oven until heated through, approximately 20 to 25 minutes. Cal 180, Fat 9g, Carb 21g, Sod 211mg, Fiber 1g, Pro 4g Review: Can i bake the bread as balls in a muffin tin? If so what tempature should i bake it at and for how long? Do you not need to use an egg wash? Reply: You can definitely bake in a muffin tin. I haven't tested it but I'd bake them at the same temp until they're golden brown. My guess would be 25 to 30 minutes. And the egg wash is optional. Thanks for visiting! Review: I made this yesterday with quick rise yeast and it turned out great. I let it rise initially in the greased bowl for 1 or 2 hours until doubled in size and then divided and placed in the greased pan and let that rise for another 1 or 2 hours and then baked. The brioche turned out soft and moist! This was an excellent recipe that will be my new go to, thank you for sharing it! Review: It can be made in the bread machine, however, you'll need to layer it exactly as it is in the instructions or it may not rise properly. Source: "Ad Hoc at Home" S(Internet address): https://thesuburbansoapbox.com/best-brioche-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 9g Fat (43.0% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 176mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1215 --------------- MESSAGE bread-bakers.v121.n015.2 --------------- Date: Thu, 08 Apr 2021 20:40:47 -0700 From: Reggie Dwork Subject: Summer Berry Danish Braid Bread * Exported from MasterCook * Bread, Summer Berry Danish Braid Recipe By : Annalise Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE DOUGH: 1 cup milk -- warm whole, (250 ml) 2 1/4 tsp Active Dry Yeast 3 cups all-purpose flour -- (360 g) 3 tablespoons granulated sugar 1 teaspoon salt 1/2 cup unsalted butter -- cold, cubed, (113 g) 3 egg yolks -- large 1 large egg -- + 1 teaspoon water -- for egg wash FOR THE FILLING: 8 oz cream cheese -- at room temp, (226 g) 3/4 cup granulated sugar -- (150 g) 1 large egg 2 cups berries -- Note 1:, FOR THE ICING: 1 cup powdered sugar -- sifted, (227 g) 2 tablespoons milk -- or cream, (to 3 Tbsp) Sweet and buttery homemade danish pastry filled with cream cheese and fresh summer berries. Note 1: this recipe makes two danish braids, but if desired the dough for the second braid can be stored in the fridge for up to 3 days and in the freezer for up to 1 month. Thaw before proceeding with the recipe. Note 1: raspberries, blueberries and blackberries PREP: 30 MINS COOK: 30 MINS CHILL/REST: 2 HRS TOTAL: 3 HRS TO PREPARE THE DOUGH: Combine the warm milk and yeast and stir slightly to combine. Let sit for 5 to 10 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl. Add the butter and cut it into the dry ingredients with a pastry blender until the butter is the size of small peas. Whisk together the yeast mixture and the egg yolks and add all at once to the flour mixture. Stir with a wooden spoon just until it forms a sticky dough. Do not knead. Cover with plastic wrap and chill for at least 2 hours. Dump the chilled dough onto a floured surface and roll it into a large rectangle about 15" wide. Fold the dough in thirds like you would a business letter, then roll it out again. Repeat 2 more times. Fold the dough in thirds again and cover with plastic wrap. Chill for at least 30 minutes and up to 3 days, or freeze for up to 1 month. TO ASSEMBLE THE DANISH BRAID: Cut chilled dough in half and roll each out into an approximate 12x6" rectangle. Transfer to 2 sheet pans lined with parchment paper. Use a knife to score each rectangle into thirds lengthwise. Cut the outer thirds into 1" strips. With either a mixer or by hand, beat the cream cheese, sugar and egg until smooth. Spread into the center of each dough rectangle. Top with berries or desired fruit. To make a braid, take one top dough stip and fold it over the filling. Fold the dough strip from the other side over the top, overlapping the first one slightly. Repeat all the way down. Cover with plastic wrap and let rise for about 30 minutes. Meanwhile, preheat oven to 400F. Brush with egg wash and bake until crust is golden about, about 30 minutes. Let cool to room temperature. TO MAKE THE ICING: Whisk together the powdered sugar and milk or cream until smooth. Drizzle over the cooled danish braid. Serve and enjoy! Cal 232, Fat 10g, Carb 31g, Sod 168mg, Fiber 1g, pro 4g Question: Can't wait to try this! How can it be stored once baked? In the fridge or at room temp? Or is it best eaten the 1st day? Response: This danish braid is definitely best the day it is baked, but can be stored in the fridge for up to a few days. Hope this helps! Review: I've made this recipes four times now. Very quick to put together and looks amazing each time. I've played around with adding less or more berries and less or more cream cheese. I prefer about half the amount of the cream cheese- but it's truly good either way. The recipe makes two of these braids - but if you wanted to give away a smaller amount say to a single neighbor - I cut the dough into fourths and created a smaller braid maintaining the same with just not so long . Review: I made this in a rush today because i didn't read through all the way and didnt have time for all the chilling and extra rolling. I also made it as one giant danish instead of 2....and it was still awesome! Rave reviews from the whole party. S(Internet address): https://www.completelydelicious.com/summer-berry-danish-braid/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 11g Fat (39.4% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 156mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1218 --------------- MESSAGE bread-bakers.v121.n015.3 --------------- Date: Thu, 08 Apr 2021 20:59:55 -0700 From: Reggie Dwork Subject: Browned Butter Pancakes * Exported from MasterCook * Pancakes, Browned Butter Recipe By : Peter Kayaian Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 4 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 eggs -- beaten 2 cups buttermilk 4 tablespoons butter -- browned Most people enjoy their pancakes drenched in syrup and soaked in butter. That's because plain pancakes are pretty... plain. But they don't have to be, and the solution is brown butter. You already know how easy it is to make brown butter. The Maillard reaction, a.k.a. browning, is what makes brown butter taste so nuanced. At its simplest, the Maillard reaction is a chemical reaction between a reducing sugar and an amino acid. The Maillard reaction is responsible for many tasty culinary delights, from the grill marks on your ribeye to the golden sheen on a fresh-baked brioche and golden brown pancakes.Brown butter blows the already great taste of butter out of the park. When you brown butter, you're not browning the butter as a whole, only the milk solids. As you brown, the milk solids break down into smaller, tastier molecules that vary in flavor from toasty, nutty, sweet, floral, and butterscotchy. The smell alone is intoxicating and worth making this recipe for. While it takes good timing to not burn the butter, it's a pretty simple step in this straightforward recipe. Brown your butter: In a small pot over medium heat, cook the butter until it starts to foam and smell toasty. Looks for the visual cues of the milk solids turning a golden brown. Pour into a small bowl off the heat. Mix dry ingredients together. Mix buttermilk, eggs, and browned butter together. Fold the dry into the wet. Don't over-beat the batter; some lumps are OK. Heat a nonstick pan over medium/low heat for a few minutes. Add a one tablespoon of butter or neutral oil. Ladle in about 1/4 to 1/3 cup of the pancake batter. Let cook for a minute or two. Flip when you see air bubbles rise to the surface. It should be golden brown on the bottom. Cook on the other side until brown. Stack cooked pancakes and douse in maple syrup and butter, and enjoy! S(Internet address): https://www.myrecipes.com/extracrispy/you-should-use-brown-butter-in-every-pancake-you-make - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 465 Calories; 16g Fat (30.4% calories from fat); 14g Protein; 67g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 1373mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2021 - 0408 --------------- MESSAGE bread-bakers.v121.n015.4 --------------- Date: Sat, 10 Apr 2021 16:34:45 -0700 From: Reggie Dwork Subject: Potato Chive Biscuits * Exported from MasterCook * Biscuits, Potato Chive Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/4 cup unsalted butter -- chilled 1 cup potatoes -- cooked, mashed, any kind 3/4 cup buttermilk 1/2 cup chives -- chopped Biscuits make a nice addition to a variety of meals. Try these as a topping for my Chicken Pot Pie or as a side with chicken or chili. Of course they're great on their own as well and make for a tasty snack. Use 1" cutters to make snack-sized biscuits for small children and babies (and yes, babies will eat them!). Preheat oven to 450F. In a large bowl combine the flour, baking powder, baking soda and salt. Cut the butter in small pieces, and, using your fingertips, rub the butter into the flour mixture until there are no lumps. In another bowl combine the mashed potatoes, buttermilk and chives. Pour the wet ingredients into the dry ingredients and mix until just combined. Turn the dough out onto a floured surface and pat the dough out until it is 1/2" thick. Cut the biscuits with a round cookie cutter or a glass dipped in flour and arrange on a cookie sheet. Gather up scraps and repeat until all the dough is used. Bake 10 to 15 minutes or until golden brown. Cal 99, Fat3g, Carb 16g, Sod 255mg, Fiber 1g, Pro 2g S(Internet address): https://www.chefannfoundation.org/knowledge-center/home-recipes/potato-chive-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 4g Fat (29.9% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 303mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0410 --------------- MESSAGE bread-bakers.v121.n015.5 --------------- Date: Mon, 12 Apr 2021 19:58:53 -0700 From: Reggie Dwork Subject: Spinach Muffins * Exported from MasterCook * Muffins, Spinach Recipe By : Megan Gilmore Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Nuts Posted Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 banana -- ripe, (6 to 8 ozs) 1/4 cup water 1/4 cup almond butter -- or any other nut/seed butter 1 egg -- or a vegan flax/chia egg; see note 1/4 cup honey 1 cups spinach -- fresh baby, loosely packed, (to 2C) 1 cup rolled oats -- certified gluten-free, if needed 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon -- optional 1/2 teaspoon vanilla extract 1/8 teaspoon salt These healthy Spinach Muffins are made with fresh spinach, gluten-free oats, banana, and a touch of honey for a naturally-sweet muffin my kids love! Egg-free option included. These are mini-muffins. Cook: 15 min Total: 25 min Preheat the oven to 350F and grease a mini muffin tin. Into a blender container, add the banana, water, almond butter, egg, honey, spinach, rolled oats, baking soda, cinnamon, vanilla, and salt, in that order. (Liquids on the bottom help facilitate blending better.) Blend until very smooth, stopping to scrape the sides as needed. Pour the green batter into the prepared mini muffin cups. I usually get 22 to 24 muffins out of this batch, depending on the size of the banana. If you like to measure, I use about 1.5 - 2 tablespoons of batter per muffin cup. Put the muffin tin in the preheated oven and bake until the muffins rise and feel firm to a light touch in the center, about 15 to 17 minutes. The edges should turn lightly golden, and might crack a bit. Remove the muffins from the oven and allow them to cool at least 30 minutes before removing them from the muffin tin. I find that using my fingers to twist them out of the tin helps them release easily, but you can also run a knife around the sides of the muffin to help get them out. Muffins can be stored at room temperature for 24 hours, but I recommend storing them in an airtight container in the fridge for up to a week. Notes: For a vegan version of these muffins, use a flax or chia egg to replace the egg called for. No need to mix the egg ahead of time; I just add 1 heaping tablespoon of ground flax seed and 3 tablespoons of water to my blender, with the rest of the ingredients. I also recommend adding a teaspoon of apple cider vinegar in this case, to react with the baking soda and help the vegan muffins rise. Instead of honey, use maple syrup. The vegan version is slightly "gummier" in texture, but still totally passable as a muffin. If you can't have oats, try adding a handful of spinach to this flourless peanut butter banana muffin recipe instead. It's naturally sweetened and you could use almond butter instead of peanut butter for a paleo version. I'm not sure how these would work in a full-sized muffin tin. My kids only like mini muffins, so that's the only way I've tested this recipe. I don't think the vegan version would work as well, with more middle needing to cook through, but the egg version might be okay with a cook time of closer to 25 to 30 minutes. Calories: 47, Fat: 1g, Carbohydrates: 6g, Fiber: 0g, Protein: 1g S(Internet address): https://detoxinista.com/spinach-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 2g Fat (35.1% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0224 --------------- MESSAGE bread-bakers.v121.n015.6 --------------- Date: Sun, 11 Apr 2021 16:58:02 -0700 From: Reggie Dwork Subject: Garlic Miso Rolls * Exported from MasterCook * Rolls, Garlic Miso Recipe By : Ashley Rodriguez Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Desserts Hand Made Posted Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tbsp. unsalted butter -- at room temp, plus more for pan 10 cloves garlic -- peeled 1/3 Cup miso -- white or yellow 1/4 tsp. kosher salt 4 C all-purpose flour -- plus more if nec, (490 g) 1 tbsp. active dry yeast 1/4 Cup sugar 2 tsp. kosher salt 1 1/4 Cups water -- warm 4 tbsp. unsalted butter -- melted Flour -- for surface Flaky sea salt Fill homemade rolls with chopped garlic and miso (a Japanese fermented-soybean paste) for the best garlic bread ever. If you don't have miso, just use butter! TOTAL: 1:05 For White Bread Dough: In large bowl of stand mixer fitted with dough hook, place flour, yeast, sugar, and salt. Mix to combine. With mixer on low, add water. Once nearly combined, with mixer running, stream in melted butter. Knead until a smooth dough has formed, about 5 minutes, sprinkling in a little flour to prevent sticking, as needed. Cover bowl with plastic wrap or clean towel and let rise until doubled, 45 to 60 minutes. Use to make Garlic Miso Rolls. For Garlic Miso Rolls: Butter 10" springform pan. In food processor, pulse garlic to chop finely. Pulse in miso to combine. Add butter and salt and process to combine. On well-floured surface, roll out dough to rough rectangle about 1/2" thick (about 18" by 10"), with one long edge toward you. Spread miso butter on dough. Starting at bottom, roll up edge of dough, pulling firmly as you roll so dough stretches into thin layer (this will ensure many layers with garlic miso butter throughout). Cut dough into 12 rolls (each about 1 1/2" wide) and place in prepared pan. Cover dough loosely with clean dishtowel or plastic wrap, set in warm place and let rise 30 minutes. Heat oven to 350F. Sprinkle tops of rolls with pinch of flaky salt, then bake on middle rack with baking sheet below until browned and baked through, 40 to 50 minutes. Let cool 10 minutes before unmolding. Serve warm or at room temp. Cal 365, Fat 21g, Carb 40g, Sod 710mg, Fiber 2g, Pro 6g S(Internet address): https://www.womansday.com/food-recipes/a34618691/garlic-miso-rolls-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 12g Fat (38.2% calories from fat); 6g Protein; 39g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 635mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0411 --------------- END bread-bakers.v121.n015 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved