Date: Sun, 09 May 2021 01:40:04 +0000 --------------- BEGIN bread-bakers.v121.n017 --------------- 01. Re: bread-bakers Digest, Vol 121, Issue 16 (Debbie Rogers) 02. ISO English Muffins (Michael Arnoldi) 03. Re: No-Knead Peasant Bread (Vol 121, Issue 16) (Jolie Siebold Zimmer) 04. PBandJ Stuffed Multigrain Pancakes (Reggie Dwork) 05. Bread Bowls (Reggie Dwork) 06. Pretzel Waffle and Peanut Butter Maple Syrup Sauce (Reggie Dwork) 07. Creamed Corn Cornbread (Reggie Dwork) 08. Westward Pita Bread (Reggie Dwork) 09. Pesto Pull apart Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n017.1 --------------- Date: Sat, 1 May 2021 14:44:31 +0000 From: Debbie Rogers Subject: Re: bread-bakers Digest, Vol 121, Issue 16 Re: Susan Hermosillo/ISO specific English muffin recipe I don't think this was ever on Bread Bakers but it sounds like what you are looking for. Found in my files but never made. debInGeorgia English Muffins Alton Brown 1/2 cup non-fat powdered milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon shortening 1 cup hot water 1 envelope dry yeast 1/8 teaspoon sugar 1/3 cup warm water 2 cups all-purpose flour, sifted Non-stick vegetable spray Special equipment: electric griddle, 3-inch metal rings In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes. Preheat the griddle to 300 degrees F. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve. --------------- MESSAGE bread-bakers.v121.n017.2 --------------- Date: Sat, 1 May 2021 12:21:27 -0400 From: Michael Arnoldi Subject: ISO English Muffins I found this recipe - https://www.recipelink.com/msgbrd/board_31/2001/DEC/7360.html Mike Arnoldi --------------- MESSAGE bread-bakers.v121.n017.3 --------------- Date: Mon, 3 May 2021 16:12:07 +0000 (UTC) From: Jolie Siebold Zimmer Subject: Re: No-Knead Peasant Bread (Vol 121, Issue 16) I rummaged around, found my Romertopf clay oven, and made the No-Knead Peasant Bread. Crusty, delicious, and simple!! If you make it, be sure to be careful when inserting the dough into the extremely hot "pan." --------------- MESSAGE bread-bakers.v121.n017.4 --------------- Date: Thu, 08 Apr 2021 20:27:15 -0700 From: Reggie Dwork Subject: PBandJ Stuffed Multigrain Pancakes * Exported from MasterCook * Pancakes, PBandJ Stuffed Multigrain Recipe By : Cheryl Slocum Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Grains Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/8 ounces whole-wheat flour -- white, (about 3/4C) 3 tablespoons cornmeal 3 tablespoons old-fashioned rolled oats -- finely ground 1/4 cup peanut butter powder 2 tablespoons granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 2/3 cups buttermilk -- low-fat 1 large egg 6 tablespoons fruit spread -- strawberry low fat 2 tablespoons butter -- melted 3 tablespoons powdered sugar Peanut butter powder is the secret to adding intense nutty flavor (without a lot of fat) to these jam-stuffed pancakes. Hands-On: 30 mins Total: 30 mins Serving size: 1 sandwich, 1 teaspoon butter, and 1 1/2 teaspoons powdered sugar Preheat oven to 350F. Heat a nonstick griddle or a large nonstick skillet over medium-high heat. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a medium bowl, stirring with a whisk. Add buttermilk and egg; stir mixture until combined. Spoon 3 tablespoons pancake batter onto hot griddle. Repeat procedure with 3 more tablespoons batter. Once pancakes begin to bubble, spoon 1 tablespoon strawberry spread onto 1 pancake. Top with other pancake, cooked side up, gently pressing edges to seal. Transfer to a baking sheet. Repeat procedure with remaining batter and fruit spread for a total of 6 pancake sandwiches. Place baking sheet in oven. Bake at 350F for 12 minutes or until pancakes are thoroughly cooked. Serve with butter and powdered sugar. To freeze: Cool stuffed pancakes to room temperature on a wire rack. Wrap each in plastic wrap; place in a large plastic freezer bag for up to 6 months. To heat: Remove pancakes from wrapping; wrap individually with a paper towel. Microwave at HIGH 2 minutes or until thoroughly heated. Cal 246, Fat 7g, Carb 39g, Sod 400mg, Fiber 3g, Pro 8g Review: I have trouble getting interested in breakfast but know it is important to rev up the metabolism. These pancake sandwiches are a great alternative to the same old egg & light toast. Super delicious and I'll freeze the rest for quick future breakfasts! Review: The hardest part for me was finding the peanut butter powder (Whole Foods). Otherwise they were a snap to make and the whole family loved them. We didn't even need the butter drizzle on top. Served with center cut bacon. Will definitely make again. Review: I made this recipe for the 2nd time today as a part of the Cooking Light Diet. Very good and everyone loved them. I got a 24oz jar of PBfit powdered peanut butter at Winco for $9.98 which helped make these more affordable. This time I used a griddle and could make more pancakes at once than I could in a skillet which sped up the process. Will definately make again! S(Internet address): https://www.myrecipes.com/recipe/pbj-stuffed-multigrain-pancakes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 7g Fat (26.6% calories from fat); 10g Protein; 34g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 399mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0408 --------------- MESSAGE bread-bakers.v121.n017.5 --------------- Date: Sun, 11 Apr 2021 19:55:35 -0700 From: Reggie Dwork Subject: Bread Bowls * Exported from MasterCook * Bread Bowls Recipe By : Rachel Heidenreich Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Main Dish Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast 3 cups water -- warm, (110 to 115F) 2 tablespoons sugar 2 teaspoons salt 6 1/2 cups bread flour -- (to 7 1/2 C) Optional: Cornmeal and sesame seeds Impress all your friends by serving cream soups or dips with this bread bowl recipes. Prep: 35 min. + rising Bake: 20 min.+ cooling In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 500F. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425F. Bake until golden brown and internal temperature reaches 190-200F. Remove from pans to wire racks to cool completely. Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2" shell. Discard removed bread or save for another use, such as croutons. Test Kitchen Tips: To approximate that crackling crust you find on fancy artisanal breads, get steamy. A quick spritz of water into the oven or a light mist sprayed directly on the loaf right before baking should do the trick. Scoring the exterior of bread creates weak points that help prevent it from bursting and directs expansion to shape the loaf. And, hey, it looks really pretty to boot! Cal 238, Fat 1g, Carb 57g, Sod 396mg, Fiber 2g, Pro 10g Review: Instead of the 6 bread bowls, I made 3 and used the rest in a bread pan for a spare loaf! Perfect texture taste and density! Thank you!!! Review: These were amazing. They were super easy to make and my family devoured them with soup. Even the baby loved eating bits of soup soaked bread. I added a tsp of garlic powder and a tsp of dried rosemary. My husband would not stop raving about it. Review: abulous recipe! Worked great. Due to large amount of yeast it is ready to cook very quickly. It turned out beautifully and everyone loved it. The trick is in how you shape them. Yeast recipes seldom address shopping the way sourdough recipes do. Watch some sourdough boule recipes on YouTube. When you shape them you create a skin with a lot of surface tension which helps them keep their shape and prevent them from going flat. They can also help you judge how much flour to put in. Review: These are good, but I would reverse the baking method as this seemed backwards to me. I would first bake them at 375 for 30 minutes to allow the bowls to expand to their full size, and then harden the crusts at 500 F as the last step. That's just me. Review: My husband made these and we used them for TOH's Chessy broccoli soup in a bread bowl recipe. He is not a very experienced baker, but wants to learn to make bread. This recipe, unlike others, turned out good on the first try! The shape of some were not perfect for bread bowls, but that's not the fault of the recipe. We did not have bread flour so substituted all purpose and it worked just fine. Review: This is a really easy bread to make when it was done I hollowed it out and put a dip in it second time I filled it with a cheese mixture and it was delicious both times S(Internet address): https://www.tasteofhome.com/recipes/quick-and-easy-bread-bowls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 564 Calories; 3g Fat (4.3% calories from fat); 19g Protein; 113g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 719mg Sodium. Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 1/2 Other Carbohydrates. NOTES : 2021 - 0411 --------------- MESSAGE bread-bakers.v121.n017.6 --------------- Date: Mon, 12 Apr 2021 19:04:32 -0700 From: Reggie Dwork Subject: Pretzel Waffle and Peanut Butter Maple Syrup Sauce * Exported from MasterCook * Waffles, Pretzel and Peanut Butter Maple Syrup Sauce Recipe By : Allison and Matt Robicelli Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the waffles: 1 1/4 cups water -- warm, (about 110F) 2 tablespoons sugar 2 1/4 teaspoons yeast -- (7g) 1 egg -- beaten 4 1/4 cups all-purpose flour 5 tablespoons butter -- room temp 1 1/2 teaspoons salt 1 cup baking soda 5 cups water 1 stick butter -- melted 1/2 cup sea salt -- coarse For the syrup: 1/2 cup peanut butter 1 can evaporated milk 1 cup maple syrup This recipe gets its pretzel-y taste from some nifty kitchen magic. The deep brown color and intense flavor of traditional Bavarian pretzels is achieved by, before baking, dipping the waffles in lye: a highly caustic substance made from firewood ash, useful for such things as making soap or brandishing jars of it at your opponents in your neighborhood Fight Club. The pH scale, which measures a substance's acidity, runs from 0 (hydrochloric acid), past the neutrality of water at 7, down to the pure alkali of 14. Lye hits the charts with a solid level of 13, which makes it no surprise that it can unclog drains, or take the blame for the existence of lutefisk. Danger and lutefisk aside, lye has actually been used culinarily for centuries with many brilliant results. Once diluted and cooked it poses no danger; it merely accelerates the browning by helping break down some of the proteins on the surface, which also created its distinctive taste and texture. Yet even if you muster up the bravery to take a crack at baking like it's 1699, it will likely be difficult to find the lye in the first place. Many bakers swap it out for a far more common (and safer) alkali: baking soda. Although baking soda is an easy substitution, the pretzels it makes never have the "oomph" that lye pretzels do. It's far too gentle make a significant dent in flavor and its comparatively mild pH of 9 results in something that tastes more like slightly soapy bread rather than a yeasty German dynamo. To get the intense flavor and dark brown crust we're looking for, and to achieve it as quickly as possible (this is breakfast, after all), we'll have to draw even more inspiration from Germany than just pretzels. We must develop superior engineering, coupled with a dash of their world-famous efficiency. By cooking the baking soda dry on the stovetop, the molecules will begin to react and reorganize themselves, creating carbon dioxide and water, which will immediately evaporate as steam. This process is barely perceptible to the eye, but soon you'll see the baking soda has decreased in volume. It's transformed from sodium bicarbonate into sodium carbonate, which has a pH of around 11. That's just alkaline enough to create superior flavor, but not so much so that you will be putting yourself or loved ones in mortal peril. This raises the question: Why bother doing all this work in the first place? How is anyone supposed to be able to function highly enough at 8 a.m. to be dealing with breakfast at all, much less danger breakfast? Now we bring in the efficiency. Instead of a batter, you'll be using a yeast dough inspired by Belgian Liège waffles. Make it a day ahead - you can even freeze it - and let it rest in the fridge overnight so it's ready to go in the morning. Same goes for the supersoda, which can be stored sealed in a jar in a cupboard for damn well near forever. Most true lye pretzels are never boiled, so a quick dip in a soda bath is all they need. Truthfully you can find a reason to eat these for any meal, but breakfast is an excuse to slather them with peanut butter syrup and pretend it's healthy. Note: Allow for one to two hours rising time. Pretzel Waffles with Peanut Butter Maple Syrup Sauce. Cook: 30 mins Prep: 40 mins Total: 1:10 Make the waffles: Heat waffle maker to your manufacturer's directions. Divide dough into 8 pieces. Flatten each into a small disc about 1/2" high. Lightly coat the waffle maker with nonstick spray. Working one at a time, submerge dough pieces in soda water for five seconds, then lightly shake off excess. Place in the center of the waffle iron, brush the top of the dough generously with melted butter, sprinkle with coarse salt, and close lid. Cook until the top and bottom are a deep pretzel brown, between 3 and 5 minutes depending on your iron. Transfer pretzel waffle to a tray, and repeat process with the rest of the dough. Put the dough in a lightly greased bowl, cover with plastic wrap and leave at room temperature until doubled in size, 1 to 2 hours.Make the syrup: Stir together all ingredients in a microwave safe bowl and cook for 3 minutes, stopping every 30 seconds to stir. Alternatively, you can do this on the stovetop in a saucepan over medium-low heat. Serve with waffles, along with banana slices, bacon bits and any other toppings you find festive. Using your hands, deflate the dough and gently shape it into a round disc. You can make the waffles immediately at this point, or store the dough in the refrigerator for up to 48 hours until you are ready to use it. S(Internet address): https://www.myrecipes.com/extracrispy/pretzel-waffles-with-peanut-butter-maple-syrup-sauce-a-k-a-danger-waffles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 570 Calories; 31g Fat (47.9% calories from fat); 14g Protein; 61g Carbohydrate; 3g Dietary Fiber; 86mg Cholesterol; 13906mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0408 --------------- MESSAGE bread-bakers.v121.n017.7 --------------- Date: Thu, 15 Apr 2021 17:10:33 -0700 From: Reggie Dwork Subject: Creamed Corn Cornbread * Exported from MasterCook * Cornbread, Creamed Corn Recipe By : Alton Brown Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups yellow cornmeal 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk 2 eggs 1 cup creamed corn 2 tablespoons canola oil Prep: 15 min Total: 35 min Preheat oven to 425F. Place a 10" cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter. Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Cal 206, Fat 6g, Carb 33g, Sod 1029mg, Fiber 3g, Pro 6g Source: "Good Eats" S(Internet address): https://www.cookingchanneltv.com/recipes/alton-brown/creamed-corn-cornbread-1939058 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 6g Fat (23.1% calories from fat); 6g Protein; 36g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 577mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1208 --------------- MESSAGE bread-bakers.v121.n017.8 --------------- Date: Thu, 15 Apr 2021 17:13:29 -0700 From: Reggie Dwork Subject: Westward Pita Bread * Exported from MasterCook * Bread, Westward Pita Recipe By : Zoi Antonitsas Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- (1 1/4-oz envelope) 1 tablespoon kosher salt 3 1/2 cups all-purpose flour -- plus more for surface 2 tablespoons olive oil -- plus more Because this dough has a relatively short rising time, it can be made while you prep your dinner main. Bake the pita in the oven while you're, say, reducing a lamb braising liquid on the stove-top; the timing will come out perfectly. Makes eight 6" pitas Combine yeast and 1 1/3 cups warm water in the bowl of a stand mixer and let sit until foamy, 5 to 10 minutes. Mix salt and 3 1/2 cups flour in a medium bowl, then add to yeast mixture along with 2 tablespoons oil. Mix on medium speed until dough comes together and slaps the side of the bowl while mixing. (Alternatively, this step can be done in a medium bowl with a wooden spoon and some elbow grease.) Turn out dough onto a well-floured surface (dough is fairly sticky) and knead until smooth and elastic, 10 to 12 minutes. Place dough in a well-oiled bowl; cover with plastic wrap and let rise in a warm, draft-free area until doubled in size, about 1 hour. Prepare grill for medium-high heat. Heat oven to 350F. Punch down dough and divide into 8 pieces. Cupping your hand over and using your palm, roll each piece of dough into a ball. With lightly floured hands, stretch into 6" rounds, transferring to a lightly floured baking sheet as you go. Lightly brush each pita with oil and grill, turning once, just until grill marks form, about 1 minute per side. (Alternatively, you can cook in a skillet over medium-high heat, about 1 minute per side.) Return pitas to baking sheet and bake in the oven until puffed and cooked through, 20 to 25 minutes. Serve warm. Cal 230, Fat 4g, Carb 42g, Sod 720mg, Fiber 2g, Pro 6g S(Internet address): https://www.bonappetit.com/recipe/westward-pita-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 4g Fat (15.6% calories from fat); 6g Protein; 42g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 707mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2020 - 0808 --------------- MESSAGE bread-bakers.v121.n017.9 --------------- Date: Sun, 18 Apr 2021 17:29:41 -0700 From: Reggie Dwork Subject: Pesto Pull apart Bread * Exported from MasterCook * Bread, Pesto Pull apart Recipe By : Lynn Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water -- warm 2 1/4 teaspoon active dry yeast -- or 1 packet 1 cup milk -- warm, preferably whole 2 Tablespoons granulated sugar 1 1/2 teaspoons salt 4 Tablespoons unsalted butter -- melted 2 large eggs -- at room temp 4 1/3 cups Bread Flour -- Artisan, Unbleached Enriched 1/2 cup pesto -- homemade or store-bought Pesto: 1 cup basil leaves -- fresh 1/4 cup pine nuts -- or walnuts 1 1/2 cloves garlic 1/4 cup extra virgin olive oil 5 Tablespoons Parmesan cheese -- grated 1/8 teaspoon salt Soft and fluffy pull-apart bread filled with zesty, herbed pesto. Prep: 2 hrs Cook: 22 mins Sprinkle the yeast over warm water. The best way to test the temperature of your water is to take it from the tap and run your wrist in the stream. If you can't feel the temperature of the water, it's perfect. Stir yeast in with a fork until it is dissolved and set aside. In a large mixing bowl or the bowl of a stand mixer, blend the milk, sugar, and salt, with a wooden spoon or a spatula. Stir in the butter, eggs, and yeast mixture. Gradually stir in the flour. If you are using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon or spatula. Add flour until your dough is soft enough to handle, usually when it can easily pull away from the sides of your bowl. Turn out dough on a lightly floured surface and knead until smooth and elastic. You may need to add the last cup or so of flour by hand. Your dough should feel like PlayDoh to the touch and "snap" when you pull it apart. Spray your bowl with non-stick spray and place the dough ball into the bottom of the bowl. Flip the dough ball over to coat the top, and then cover the bowl with a lid or towel and place in a warm environment. I like to heat my oven to 200F, turn it off, then leave the door cracked with the bowl inside. Allow dough to rise until double in size, about 90 minutes. After dough has doubled, punch down the dough and turn out onto a lightly floured surface. Roll dough to about 1/2" thickness and, using a biscuit cutter, the rim of a glass, or a circular cookie cutter approximately 4" in diameter to cut circles of dough. Re-roll dough until you have about 12-14 circles. Save the remaining dough and refer to directions for what to do with it. Spray a loaf pan with non-stick spray. Set aside. Spread about 1/2 Tablespoon of pesto on half of each disc, fold in half, and place folded side down in the prepared loaf pan. Continue with each disc until all of the discs are in the pan, moving things around if necessary. Do not worry about aesthetics. Cover loaf with a clean kitchen towel and allow to rise at room temperature for about 30-45 minutes. When you are ready to bake the bread, set the rack to the middle position in the oven and preheat it to 350F. Bake the loaf for 20-22 minutes or until the top is golden brown. Allow to cool on a wire cooling rack at least 15 minutes before turning out and serving. Loaf can be served warm or room temperature. Leftovers stay fresh, covered tightly at room temperature, up to 5 days. Loaf freezes well, up to 3 months. Wrap tightly. Thaw in refrigerator overnight. Notes: *If you don't have or can't find this flour, regular bread flour is fine. What to do with leftover dough: roll or shape the dough into about 1/2" thick circle (it does not have to be perfect). Brush with olive oil or more pesto, add seasoning if you'd like (such as garlic powder, onion powder, Italian seasoning, etc), cheese, and bake at 350F for about 15-20 minutes until golden brown. Pesto: Prep: 10 mins Makes: 1/2C Note: Pesto is obviously made from lots of basil, but what gives it its texture, density, spreadability, and body is lots and lots of fat. Traditionally, pine nuts are used for the nut base, but you can also use walnuts. If you've got a nut allergy, apparently sunflower seeds are a good alternative. In the drum of a food processor, combine the basil leaves, pine nuts, and garlic. Process until everything is combined (it will still be chunky). Stop the processor, remove the lid, and scrape down the sides of the drum. Replace the lid and remove the plug in order to pour the olive oil into the mixture. Slowly drizzle the olive oil and continue to process until all of the oil is incorporated. Stop the processor and add the Parmesan cheese and the salt. Pulse a few times to combine, then use pesto immediately. Pesto says fresh, covered tightly with plastic wrap pressed to the surface in the refrigerator up to 4 days. Pesto freezes very well. Wrap tightly with plastic wrap pressed to the surface, up to 3 months. Thaw in the refrigerator. S(Internet address): https://freshaprilflours.com/pesto-pull-apart-bread/#wprm-recipe-container-9708 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 13g Fat (36.7% calories from fat); 10g Protein; 40g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 351mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0418 --------------- END bread-bakers.v121.n017 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved