Date: Sat, 01 May 2021 06:15:53 +0000 --------------- BEGIN bread-bakers.v121.n016 --------------- 01. Platinum Instant Sourdough Baguettes (Reggie Dwork) 02. Skillet Biscuits with Garlic-Basil Olives (Reggie Dwork) 03. No-Knead Peasant Bread (Reggie Dwork) 04. Sour Cream Chive Bread, Machine or Hand (Reggie Dwork) 05. Crumpets (Reggie Dwork) 06. Sardinian Flatbreads with Parmigiano, Coppa, and Chiles (Carta di Musica) (Reggie Dwork) 07. ISO specific English muffin recipe (Susan Hermosillo) --------------- MESSAGE bread-bakers.v121.n016.1 --------------- Date: Thu, 01 Apr 2021 15:18:11 -0700 From: Reggie Dwork Subject: Platinum Instant Sourdough Baguettes * Exported from MasterCook * Bread, Platinum Instant Sourdough Baguettes Recipe By : Red Star Yeast Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water -- divided (300 g) (110F/43C to 115F/46C) 18 grams Platinum Instant Sourdough Yeast -- (0.63-oz) 4 cups bread flour -- divided, (508 g) 2 1/2 teaspoons kosher salt -- (7.5 g) 2 ice cubes Classic French baguettes made with Platinum Instant Sourdough Yeast offer the familiar crust and soft interior of traditional baguettes but yield a more intense flavor profile. For a truly French experience, slice the bread in half lengthwise and create a jambon fromage (ham and cheese) sandwich. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup (180 grams) warm water and instant sourdough by hand until dissolved. Add 1 1/3 cups (169 grams) flour, and beat at low speed until combined, about 30 seconds. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 30 to 45 minutes. Add salt, remaining 2 2/3 cups (339 grams) flour, and remaining 1/2 cup (120 grams) warm water, and beat at low speed until dough comes together, about 30 seconds. Switch to the dough hook attachment. Beat at low speed for 2 minutes. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75F/24C) until dough is smooth and elastic, about 1 1/2 hours, folding every 30 minutes. Turn out dough onto a lightly floured surface, and divide in half (about 296 grams each). Shape each half into a blunt log by gently flattening dough into a rectangle. Take one edge of short side of dough, and tuck over center third, pinching to seal. Fold remaining third over center, pinching to seal. Roll dough until seam side down. Cover and let rest for 15 minutes. Place a baguette pan on a rimmed baking sheet. Line each well of baguette pan with thin strips of parchment paper. Dust with bread flour. Shape baguettes by gently flattening each into an 8x6" rectangle so one long side is nearest you. Starting with top edge, fold top third of dough to center, pressing to seal. Fold bottom third over folded portion, pressing to seal. Fold dough in half lengthwise so long edges meet. Using the heel of your hand, firmly press edges to seal. Roll into a 16" log, tapering ends slightly. Place logs, seam side down, on prepared pan. Dust with bread flour. Cover and refrigerate 8 hours or overnight. Remove dough logs from refrigerator, and let rise in a warm, draft-free place (75F/24C) until slightly puffed, about 45 minutes. Preheat oven to 475F (250C). Using a lame or razor blade, score baguettes with long diagonal cuts. Place ice cubes on rimmed backing sheet. Using a large sheet of heavy-duty foil, loosely cover loaves (do not allow foil to touch loaves), sealing edges tightly around rim of baking sheet. Bake for 15 minutes. Remove foil and bake until golden brown and an instant-read thermometer inserted in center registers 205F (96C), 5 to 10 minutes more. Let cool on a wire rack. S(Internet address): https://redstaryeast.com/recipes/platinum-instant-sourdough-baguettes Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 1g Fat (4.5% calories from fat); 5g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0922 --------------- MESSAGE bread-bakers.v121.n016.2 --------------- Date: Sat, 10 Apr 2021 17:35:19 -0700 From: Reggie Dwork Subject: Skillet Biscuits with Garlic-Basil Olives * Exported from MasterCook * Biscuits with Garlic-Basil Olives, Skillet Recipe By : Katerina Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices bacon 2 cups all-purpose flour -- Note 1: 1 teaspoon sugar 1 tablespoon baking powder 1 teaspoon salt 8 tablespoons butter -- cut into cubes 1/2 cup milk -- more or less if needed 3/4 cup Olives -- STAR Garlic-Basil, sliced & drained 1 egg 1 tablespoon water fresh ground pepper dry parsley flakes Skillet Biscuits with Garlic-Basil Olives - Light, fluffy, very easy to make Biscuits baked in a skillet and stuffed with delicious garlic-basil olives! 25 minutes from start to finish! Note 1: you can also use 1 cup Ultragrain Flour + 1 cup All-Purpose Flour Prep 20 mins Cook: 12 mins Total: 32 mins WW Freestyle: 6 Preheat oven to 425F. Place the strips of bacon in a cast iron skillet and cook over medium-low heat for 7 to 8 minutes, or until cooked to a desired crispiness. Remove bacon from skillet; do not discard bacon fat! Set skillet aside. Combine flour, sugar, baking powder and salt in a large mixing bowl; whisk to combine. Using a pastry cutter, cut butter into mixture until crumbly. You can also use your hands and fingers, which is my personal favorite. Make a well in the flour mixture and add milk into the well. Stir dough with wooden spoon or hands and add more milk IF necessary. Dough should look like a shaggy mixture. Add sliced olives; stir just enough to combine, making sure not to over mix the biscuit dough. Turn dough out onto a lightly floured surface and pat into a circle, about 1-inch thick. Cut out biscuits with a round biscuit cutter. Press any dough scraps together to make a few more biscuits out of the remaining dough. Place biscuits in the previously prepared skillet with bacon fat. Depending on the size of your biscuits, you might have to bake the biscuits in batches. In a small bowl, combine egg and water; whisk to combine. Brush each biscuit with egg wash. Sprinkle with fresh ground pepper and parsley flakes. Bake for 12 minutes, or until golden brown on top. Serve warm. Cal 191, Fat 11g, Carb 17g, Sod 439mg, Pro 3g Review: Um YES. These biscuits look PERFECT Kate! I'll take that skillet please! Review: I love to make homemade biscuits. I've never cooked mine in a skillet though, and I've never added olives. I have to say I am really intrigued by these and will probably try these out the next time I make soup. Total soup and carbs girl here! Question: Was the bacon just for the fat or was it supposed to go in the biscuits? These look great, hubby loves olives. Reply: It's just for the fat. BUT chopping it up and including it in the biscuits would not be a bad idea! S(Internet address): https://diethood.com/skillet-biscuits-with-garlic-basil-olives/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 10g Fat (52.2% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 488mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0410 --------------- MESSAGE bread-bakers.v121.n016.3 --------------- Date: Wed, 14 Apr 2021 18:24:13 -0700 From: Reggie Dwork Subject: No-Knead Peasant Bread * Exported from MasterCook * Bread, No-Knead Peasant Recipe By : Judith Hannemann Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour -- or All-purpose flour 1 1/2 tsp salt 1/2 tsp yeast 1 1/2 cups water -- lukewarm This wonderfully simple bread requires no kneading and no shaping skills. If you can mix something with a spoon, then that's the only skill you will need to make this gorgeous loaf of bread. The only investment you make with this bread is time. It requires at least 12 hours to sit and ferment and yes, the hardest part of the entire thing is the wait. Prep: 5 mins Cook: 50 mins Resting Time: 18 hrs Mix the dry ingredients in a large bowl. Add only enough water to make a soft, yet stringy dough. The dough will be VERY sticky and look like a thick batter. Cover the bowl and let it sit from 12 to 18 hours. This will develop the flavor. Place a sheet of parchment (should be at least 14"/36 cm square) on the counter and dust heavily with flour. While the dough is still in the bowl, turn it over on itself several times. Wet your hands; it makes it easier. Now turn the dough out on the floured parchment, seam (if any) side down. Dust the top with flour and cover with the bowl inverted. Let rest for about 1-1 1/2 hours. While the dough is resting, place a 4-quart covered dutch oven with the cover on in the oven and pre-heat to 425F/220C. Grabbing the parchment, carefully place the rested dough in the hot dutch oven letting the paper overhang. Replace the cover and place it back in the oven for 30 minutes. Remove the cover after it has baked the 30 minutes and continue baking for 20 additional minutes or until the top is nicely browned. Remove from oven and let the bread sit in the dutch oven for 15 minutes; remove to a rack to cool. Cal 137, Fat 1g, Carb 27g, Sod 350mg, Fiber 1g, Pro 5g S(Internet address): https://bakeatmidnite.com/no-knead-peasant-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 1g Fat (4.3% calories from fat); 5g Protein; 30g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 322mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. NOTES : 2021 - 0414 --------------- MESSAGE bread-bakers.v121.n016.4 --------------- Date: Mon, 12 Apr 2021 18:46:21 -0700 From: Reggie Dwork Subject: Sour Cream Chive Bread, Machine or Hand * Exported from MasterCook * Bread, Sour Cream Chive, Machine or Hand Recipe By : Deborah Plank Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup 2% milk -- (70 to 80F) 1/4 cup water -- (70 to 80F) 1/4 cup sour cream 2 tablespoons butter 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 3 cups bread flour 1/8 teaspoon baking soda 1/4 cup chives -- minced 2 1/4 teaspoons active dry yeast This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. Video on site First comment has the directions for hand made. Prep: 10 min. Bake: 3 hours Makes: 1 loaf (1 1/2 lbs) In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe. Cal 105, Fat 2g, Carb 18g, Sod 253mg, Fiber 1g, Pro 4g Review: Directions for bread without a bread machine. 1. Combine milk and butter in a saucepan. Heat until butter is melted and temperature is 110-115 degrees. In a large bowl, dissolve yeast in sugar and warm water(110-115 degrees), let stand until bubbles form. In a separate bowl, mix flour, salt and baking soda together. Add milk mixture, 1 cup of flour mixture, sour cream and chives to yeast and stir together until combined. Slowly add remaining flour mixture until it forms a soft ball. If the dough is still too wet add small amounts of flour until it reaches the right consistency. 2. Turn out onto a lightly floured surface and knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, 1 - 1 1/2 hours. 3. Punch dough down. Shape into a loaf and place in greased 9x5 pan. Cover and let rise until doubled, 1 - 1 1/2 hours. 4. Bake at 375 degrees until golden brown and bread sounds hollow when tapped, 30 - 35 minutes. Remove from pan to wire rack. Cool completely before slicing. Review: Wonderful recipe. Made hamburger and hot dog buns as well as knot rolls and of course a loaf of bread. Used fresh chives from my patio garden. What a wonderful recipe.. Review: I almost threw out this recipe due to the fact I don't have a bread machine either. Glad I read the reviews thank you for the old fashion way of making bread! Review: Was the first time I made this an. I am keeping this a real favorite. Review: Made this bread to go with our soup for supper. The following morning followed Deborah's recommendation and had it toasted with our eggs.Told my son & daughter-in-law at lunch time how good it was. Her question was: Why don't we get any of your bread. Answer: Because we ate it all. Review: We love this bread. I started making it a few years ago. It always turn out beautiful and tasty. I do add 2 tablespoons of vital wheat gluten, I find it keeps it soft....that is if you don't eat it all. S(Internet address): https://www.tasteofhome.com/collection/easy-yeast-bread-recipes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 3g Fat (21.2% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 232mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0412 --------------- MESSAGE bread-bakers.v121.n016.5 --------------- Date: Thu, 15 Apr 2021 16:58:51 -0700 From: Reggie Dwork Subject: Crumpets * Exported from MasterCook * Crumpets Recipe By : Bobby Flay Serving Size : 4 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk 3 1/2 cups all-purpose flour 1 1/4 cups lukewarm water 2 tablespoons unsalted butter -- melted and cooled 1 tablespoon clover honey 2 1/2 teaspoons instant yeast 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt Nonstick spray Whipped Butter -- for serving, recipe follows Orange-Blueberry Marmalade -- for serving, recipe follows Whipped Butter: 1 cup cold heavy cream 1 Pinch sea salt Orange-Blueberry Marmalade: 8 medium oranges 4 lemons 2 cups fresh blueberries 6 cups sugar 2 pouches liquid fruit pectin Prep: 40 min Inactive: 1:15 Cook: 50 min Total: 2:45 In a small saucepan, heat the milk until lukewarm. Combine the milk, flour, water, butter, honey, yeast, baking powder and salt in the bowl of a stand mixer. Using the dough hook attachment, mix on high speed until completely blended and a soft dough has formed, 2 minutes. Remove the bowl, cover with a clean cloth or plastic wrap and put in a warm spot until risen and bubbly, about 1 hour. Lightly spray a cast-iron or nonstick skillet or griddle with nonstick spray and heat over medium heat, about 5 minutes. Spray the metal rings well with non-stick spray and place them in the pan or on the griddle. Fill each ring with a scant 1/4 cup of the batter. Cook until the crumpets are set and the bottoms are lightly golden brown, 3 to 5 minutes. Carefully remove the rings, flip the crumpets and cook until completely cooked through and the bottoms are lightly golden brown, 3 to 5 minutes longer. While they are cooking, wash and spray the rings with nonstick spray for the next batch. Butter the tops with the Whipped Butter and spread with the Orange-Blueberry Marmalade. Or split the crumpets and toast (like you would an English muffin), and spread with the Whipped Butter and Orange-Blueberry Marmalade. Whipped Butter: Combine the cream and salt in the bowl of a stand mixer. Using the whip attachment, whip on high speed until the cream is light and fluffy and turns to butter. Using a rubber spatula, scrape the butter into a bowl and chill for 15 minutes before serving. Orange-Blueberry Marmalade: Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside. Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes. Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon. Serve at room temperature. Source: "Brunch at Bobby's" S(Internet address): https://www.cookingchanneltv.com/recipes/bobby-flay/crumpets-2079741 Yield: "4 to 6" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2157 Calories; 32g Fat (13.0% calories from fat); 20g Protein; 468g Carbohydrate; 15g Dietary Fiber; 107mg Cholesterol; 460mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 Fruit; 1/2 Non-Fat Milk; 6 Fat; 22 Other Carbohydrates. NOTES : 2018 - 0815 --------------- MESSAGE bread-bakers.v121.n016.6 --------------- Date: Thu, 15 Apr 2021 17:01:43 -0700 From: Reggie Dwork Subject: Sardinian Flatbreads with Parmigiano, Coppa, and Chiles (Carta di Musica) * Exported from MasterCook * Sardinian Flatbreads with Parmigiano, Coppa, and Chiles (Carta di Musica) Recipe By : Stacy Adimando Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Flatbreads 1 cup semolina flour -- (durum) plus 1 Tbsp. semolina flour -- (180 g) 1 cup all-purpose flour -- plus 1 Tbsp. all-purpose flour -- (137 g) 1 1/4 tsp. kosher salt -- plus more as needed For the Toppings 2 oz. Parmigiano-Reggiano -- finely grated on a microplane (13/4C), plus more, if desired 28 slices salami -- thin slices coppa or capocollo (6 oz.), or any cured salumi you like, torn into large pieces 28 slices fresh or pickled chiles -- thin slices such as Fresno or jalapeno (optional) Freshly ground black pepper These semolina flatbreads are delicious with any antipasto, and also a blank canvas on which to bake cheeses, cured meats, or other toppings. (This version from SAVEUR editor-in-chief Stacy Adimando's cookbook Piatti incorporates Parmigiano from northern Italy, and capocollo from southern.) The cheese melts down to a thin layer - so pile on more as needed before or midway through baking. Time: 1:10 Make the flatbreads: In a large bowl, stir the flours and salt with a fork. Add 3/4 cup water; stir until crumbly. Squeeze the mixture into a ball, scooping and kneading the crumbs together repeatedly until a dough forms. On a clean counter, knead the dough until springy, 2 minutes. Set a rack with a flat, heavy metal baking sheet, baking steel, or a pizza stone in the top of the oven, and preheat to 500F. Once preheated, pull off a piece of dough about the size of half to three-quarters of a ping-pong ball; flatten slightly. Using a rolling pin, roll it out, rotating it as needed and pressing hard against the counter to help it stay steady, until the dough is as thin as possible. (If it tears slightly in a few little places, that's okay.) When it's at its thinnest, around 6-8" long and a few inches wide, rub the dough with a small amount of kosher salt to season. Peel the dough piece off the counter and transfer it to the preheated baking sheet or stone. Bake until the dough is firm and browned on the sides, 7 to 8 minutes. Meanwhile, roll out more pieces of dough, continuing to place them on the preheated pan or stone as you go. Continue until all the dough is rolled, varying the sizes as you desire. Remove the pieces and let cool. At this point, you can store or eat them, or bake with toppings. To bake with toppings: Preheat the broiler to high and set a rack just beneath it. On a large, foil-lined baking sheet, add as many carta di musica as can fit in a single layer. Sprinkle about 2 tablespoons of cheese over each. Coarsely tear 2 pieces of coppa and place atop each flatbread, scrunching them slightly. Top with some of the chile slices, if using. Sprinkle with a little more cheese and some black pepper. Broil until the cheese is melted, 2 to 3 minutes, adding more while broiling, if desired. Serve warm or at room temperature. S(Internet address): https://www.saveur.com/sardinian-flatbreads-with-parmigiano-coppa-and-chiles-recipe/ Yield: "12 to 14" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 13g Fat (38.8% calories from fat); 15g Protein; 30g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 863mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat. NOTES : 2019 - 0724 --------------- MESSAGE bread-bakers.v121.n016.7 --------------- Date: Mon, 26 Apr 2021 11:08:58 -0400 From: Susan Hermosillo Subject: ISO specific English muffin recipe Hello, bakers. I'm hoping someone can help me find an English muffin recipe that I had many years ago, but managed to lose. The muffins were baked in rings on a griddle, and were made from a very thick batter. Somewhere in the recipe were instructions to pick up a golfball sized amount of batter with your fingers and drop/slide it into the ring on the heated griddle. Does this ring any bells? I searched the archives but didn't find what I was looking for. --------------- END bread-bakers.v121.n016 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved