Date: Sat, 15 May 2021 03:48:37 +0000 --------------- BEGIN bread-bakers.v121.n018 --------------- 01. Easy Potato Rolls 1 (Reggie Dwork) 02. French Toast Bread (Reggie Dwork) 03. Vanilla Malt Scones (Reggie Dwork) 04. Cardamom Rolls (Reggie Dwork) 05. New York-Style Sourdough Pizza Cubano (Reggie Dwork) 06. Irish Soda Bread Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n018.1 --------------- Date: Wed, 14 Apr 2021 17:23:01 -0700 From: Reggie Dwork Subject: Easy Potato Rolls 1 * Exported from MasterCook * Rolls, Easy Potato 1 Recipe By : Jeanette McKinney Serving Size : 45 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each) 1 1/3 cups water -- warm, (110 to 115F), divided 1 cup potatoes -- mashed, warm, Note 1: 2/3 cup sugar 2/3 cup shortening 2 large eggs -- room temp 2 1/2 teaspoons salt 6 cups all-purpose flour -- (to 6 1/2C) After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. Video on site Note 1: (without added milk & butter) Prep: 20 min. + rising Bake: 20 min. In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9" round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375F. Bake rolls until golden brown, 20 to 25 minutes. Remove from pans to wire racks. Serve warm. Cal 106, Fat 3g, Carb 17g, Sod 136mg, Fiber 1g, Pro 2g Review: Everybody liked these rolls. It was easy to add mashed potatoes by just whipping up a dried potato mix. I turn my oven onto 350 for one minute and then immediately turn it off. This gives me a nice warm place to let my dough rise, especially in the winter time. I was worried about using my machine when I saw "Do not knead". But it worked out fine and was a success. Review: hese are just like non used to make. I did use leftover mashed potatoes (with the butter and milk added) and they turned out perfect. Great flavor, light, airy. I made one pan of 15 and froze the rest of the balls as directed in another review. This is a keeper recipe. Review: I've been making potato rolls for many years using my grandmother's recipe. The only thing I do differently is use the water the potatoes were cooked in for the warm water. Everybody loves them. Review: I made these rolls for a ladies luncheon I was hosting and they were a smash hit! One lady, who often brings her homemade rolls, even asked for the recipe! My husband is not a big bread eater, but asked for a roll instead of toast for breakfast until they were gone. Review: Just a cool little tip. I have a small heating pad that I set my bowl on to rise the dough. Set it on low and Wallah it's ready in no time. Review: I make bread all the time, and have taught myself shortcuts to make it less time consuming. The optimal way for yeast is to let it rise in warm water, but u can skip step and just add it to ur dry ingredients. It will rise, unlike what someone said! It just takes alittle longer! But it will work. As far as the new baker that added that less of flour, u need to practice again and again. U didn't do the recipe correctly Baking is an art! Once u get the hang of it, it is easy to make! Review: Delicious rolls and so easy to make. For those of you who had trouble with yours not turning out right or had trouble following the directions. Go back and slowly read the directions again! She has them clearing written out. Dry yeast has to be dissolved in water so it can grow and do it's job before adding it to your other bread ingredients or it won't rise properly. She clearing states to dissolved it in 2/3 cup of warm (not hot) water and add it later to your warm (not cold or hot mashed potatoes), shortening, eggs and salt, then mix well before adding your flour. When making any kind of bread involving yeast its a very good idea to purchase a good quality baking thermometer because it's critical not to have your water to cool or to hot if you want your bread to turn out right. If your liquid is to cold your yeast won't grow and if it's to hot it will kill your yeast both of which will result in failure. Ideally your liquid should be no cooler then 90 degrees and no hotter then 120 degrees if you want a nice loaf of any kind of yeast bread. I usually make sure my liquid is somewhere between 110 to 120 degrees. You also want a nice warm place to let it rise with no cool drafts. I usually turn my oven on it's lowest setting while starting my bread and place a small bowl of water in the bottom of my oven so my crust doesn't dry out while rising. Once the oven reaches it's lowest temp I then turn my oven off and let it sit to cool a bit. My lowest oven setting is 150 degrees. Once I get my bread together and in a greased bowl my oven has cooled down to just the right temp for my bread to rise and I don't have to worry about any drafts while it rises. I do the same thing after I've shaped my loaves and after they have risen I carefully and gently take them out of the oven to heat it to it's baking temperature then return my loaves to bake. I also brush either butter or an egg wash on top of my loaves before they do their final rise. For those of you who are new to baking bread if you use an egg wash on your bread your crust will be chewy and if you use butter it will be soft. Some like it one way and some the other and a few of us like it both ways depending on what kind of bread your making. Hope this helps some of you new to baking bread. It takes more work to make fresh homemade bread but is so rewarding and you know exactly what your feeding your family without all those preservatives they add to store bought bread these days that every one knows are unhealthy and dangerous to be eating. One more thing, you can shape your remaining dough into balls, freeze them on a cookie sheet or jelly roll pan then put them in freezer Ziploc bags and take them out place them in a greased biscuit pan to thaw on your counter (fast), slightly warm oven (faster) or in your fridge (over night) and rise and bake as usual. They will taste just like you just made them fresh. Review: I saw this recipe yesterday and immediately printed it. I then made the rolls since I had some potatoes that needed to be used. They are some of the best rolls I've ever tasted! I made one third as dinner rolls and used the rest for cinnamon rolls. Delicious!!! Review: These rolls have become a must-have for our family Thanksgiving meal. I tried these rolls when they first were in the Taste of Home magazine and I have been baking them ever since. They are absolutely delicious! Review: I did something wrong with my yeast. It never doubled but I decided to make it anyway. best rolls me and my husband have ever had! Review: This was very easy recipe to follow. As always read the recipe thoroughly first, then start following it.My kitchen must have been a little cool, because it wasn't rising in a timely manner, so I put a heating pad under the pans with a heavy towel in between the heating pad and the pans with another towel over the pans. The rolls turned out wonderful. This recipe is definitely a keeper. Thank you Jeanette for passing it on. Review: I had a little bit of trouble at the end when I realized I hadn't added the yeast because the recipe didn't tell me too. I added the yeast after adding all the "remaining water" and 2 cups of flour. It looked like thin cream soup!I added the 4 more cups of flour but it still wasn't thick enough to really form into a ball so I ended up adding a 1/2 cup flour at a time until it did form a ball. At the point when it was time to form balls my dough was very tacky so I dusted the balls in flour as I was rolling them. I added a few things at this point some I left pain, some I added minced garlic and herbs and the rest I sprinkled sesame seeds on.I mixed in 1 cup of shredded cheddar cheese in with the mashed potatoes.The end result was good. S(Internet address): https://www.tasteofhome.com/recipes/easy-potato-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 3g Fat (29.3% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 123mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0414 --------------- MESSAGE bread-bakers.v121.n018.2 --------------- Date: Wed, 14 Apr 2021 18:51:30 -0700 From: Reggie Dwork Subject: French Toast Bread * Exported from MasterCook * Bread, French Toast Recipe By : Judith Hannemann Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp instant yeast -- or 2 packets 1/2 cup water -- warm 1 1/2 cup milk -- s whole 3 eggs -- at room temp 1/4 cup unsalted butter -- softened 1/4 cup sugar 1 tbs kosher salt 7 cups flour sesame seeds Egg Wash: 1 egg yolk 2 tbs water Whether you braid it or not, this French toast bread makes the best French toast! Much like challah this easy bread makes great toast and sandwiches too. Prep: 20 mins Cook: 35 mins Total Raising: 3 hrs Dissolve yeast in the warn water in a large bowl. Add the milk, eggs, butter, sugar, salt and 3 cups flour. Beat on medium speed until smooth. Stir in only enough remaining flour to form a soft dough. It is possible you will need more flour so you can add about 1/2 cup. I used 6 cups of flour in the loaves in the pics. The amount of flour can vary so always go by the consistency of the dough. Turn dough out on a floured surface and knead until smooth and elastic; about 8 minutes. Alternatively, if you have a heavy stand mixer, switch to the dough hook and let the machine do the work. Place dough in a greased bowl turning once so the top of the dough is greased. Cover and let rise in a warm, draft-free place for 1 1/2 to 2 hours. Punch dough down and turn onto a lightly floured surface and divide into 6 equal portions. Roll each portion into a 14"/36 cm rope. For each loaf, braid 3 ropes together on a parchment lined baking sheet. Cover with a kitchen towel (no plastic here) and let rise until doubled; about 50 minutes. Preheat oven to 375F/190C. Beat egg yolk and 2 tbs water. Brush over loaves and sprinkle with sesame seeds. Bake for 30 to 35 minutes until golden brown. Remove to wire racks to cool completely. Cal 443, Fat 9g, Carb 76mg, Sod 739mg, Fiber 4g, Pro 14g Question: can this recipe be halved Bread sounds to be delicious Reply: Sure! I often do that. This time I gave the extra to a friend. S(Internet address): https://bakeatmidnite.com/french-toast-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 434 Calories; 9g Fat (18.4% calories from fat); 13g Protein; 74g Carbohydrate; 3g Dietary Fiber; 102mg Cholesterol; 607mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0414 --------------- MESSAGE bread-bakers.v121.n018.3 --------------- Date: Thu, 15 Apr 2021 17:08:56 -0700 From: Reggie Dwork Subject: Vanilla Malt Scones * Exported from MasterCook * Scones, Vanilla Malt Recipe By : King Arthur Flour Co. Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 3/4 cups All-Purpose Flour -- Unbleached, (326g) 1/2 cup malted milk powder -- (71g) 1/4 cup granulated sugar -- (50g) 3/4 teaspoon salt 1 tablespoon baking powder 1/2 cup cold unsalted butter -- (8 Tbsp, 113g) 1 cup milk chocolate chunks -- or chips, (170g) 2 large eggs 2 teaspoons vanilla extract 3/4 cup half and half -- or milk, (170g) Glaze 1 cup confectioners' sugar -- (113g) 1 tablespoon malted milk powder 2 tablespoons milk -- (28g) These tender, lightly sweet scones are gilded with a quick drizzle of malt-flavored glaze for an extra touch of flavor PREP: 25 mins BAKE: 22 to 25 mins TOTAL: 53 mins SERVING SIZE: 1 scone, 94g To make the dough: In a large bowl, whisk together the flour, malted milk powder, sugar, salt, and baking powder. Work in the butter until the mixture is unevenly crumbly; some larger bits of butter will remain. Stir in the chocolate chunks (or chips). In a separate bowl or large measuring cup, whisk together the eggs, vanilla, and half & half (or milk). Add to the dry ingredients and stir until the dough is evenly moistened and holds together. Line a baking sheet with parchment, and flour the parchment. Scrape the dough onto the parchment and divide it in half. Shape each half into a 6" disk about 3/4" thick, leaving a couple of inches between the two disks. Use a wet bench knife to divide each circle into six wedges. Pull every other wedge away from the circle, to ensure all the scones bake evenly. Loosely cover the unbaked scone dough with plastic wrap and place in the freezer while you preheat the oven to 400F. When the oven is up to temperature, bake the scones for 22 to 25 minutes, until the edges looked fully baked. Remove the scones from the oven and cool on the pan for 5 minutes before transferring to a rack to finish cooling. To make the glaze: Sift the confectioners' sugar and malted milk powder through a strainer into a small bowl. Add the milk gradually, stirring as you go; add just enough milk to make a drizzle-able glaze. Drizzle over the cooled scones. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage. Tips: To make chocolate malt scones, simply replace 1/4 cup of the flour with 1/4 cup unsweetened Dutch-process cocoa. Cal 332, Fat 15g, Carb 45g, Sod 215mg, Fiber 1g, Pro 7g S(Internet address): https://www.kingarthurflour.com/recipes/vanilla-malt-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 391 Calories; 16g Fat (36.3% calories from fat); 7g Protein; 56g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 354mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates. NOTES : 2019 - 1022 --------------- MESSAGE bread-bakers.v121.n018.4 --------------- Date: Sun, 18 Apr 2021 17:45:40 -0700 From: Reggie Dwork Subject: Cardamom Rolls * Exported from MasterCook * Rolls, Cardamom Recipe By : Lynn Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water -- warm, (60mL) 2 1/4 teaspoons active dry yeast -- (1 packet or 7g) 1/2 cup milk -- (120mL), any kind 1/4 cup granulated sugar -- (50g) 1/2 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1 1/2 teaspoons salt 1/4 cup unsalted butter -- melted & allowed to cool, (57g) 2 large eggs -- divided, each lightly beaten 2 1/2 cups all-purpose flour -- bread flour is also fine, (to 3C), (300-360g) CARDAMOM-CINNAMON SUGAR COATING 3/4 teaspoon granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom These spiced and slightly sweet yeast rolls are crunchy on the outside and pillowy soft on the inside. Prep: 3:15 Cook: 18 mins Total: 3:33 Add the warm water to a small bowl. To obtain the right temperature of water, run your wrist in the stream of tap water, adjusting the temperature until you can no longer feel the temperature of the water on your wrist (you will feel it if it is too hot or too cold). Sprinkle the yeast in top, then stir with a fork until dissolved. Allow to rest for 5 minutes until bubbly and active. In a large mixing bowl or the bowl of a stand mixer, whisk together the milk, granulated sugar, cardamom, cinnamon, and salt. Add the cooled butter, one egg, and yeast mixture, whisking again until completely combined. Using the dough hook attachment or a wooden spoon, add in flour, 1 cup at a time, until the mixture is smooth. When the dough pulls away from the sides of the bowl, it is ready to shape. Turn dough out on a lightly floured surface and knead until smooth, about 10 minutes. If using a dough hook, this will not take the entire 10 minutes. Dough is done when it feels tacky but not sticky and resembles PlayDoh. Form the dough into a ball and place in a greased bowl, turning the dough to coat the top. Cover loosely with a towel, and set in a warm spot to double in size, approximately 1 and 1/2 to 2 hours. Once dough has risen, punch down, knead lightly in the bowl, and allow to rise a second time, approximately 1 hour. Once dough has risen a second time, turn out on a lightly floured surface and knead 2 to 3 minutes. Cover and let rest at least 15 minutes. SHAPE & BAKE THE DOUGH: As dough has its final rest, preheat oven to 350F (171C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside. Divide the dough into 12 equal parts, flatten each portion with your fingers into a disc about 2-3" in diameter, then tuck the edges under and pinch together to form a pouch. Place dough balls seam side down on baking sheet in 4 rows of 3. In a small prep bowl, make the cardamom-cinnamon sugar coating (if using) by combining the granulated sugar, cinnamon, and cardamom. Toss together with a fork or your fingers. Set aside. In another small bowl, whisk together the remaining egg with 1/2 a Tablespoon of water. Using a pastry brush, generously egg wash each roll, then sprinkle each roll with the cardamom-cinnamon sugar, if using. Bake the rolls for 16 to 18 minutes until browned to your liking. Rolls will sound hollow when lightly tapped on the underside. Rolls are best fresh from the oven but can be stored at room temperature in an airtight container up to 5 days. Reheat in microwave for 10 seconds. Baked rolls freeze well (up to 2 months). Thaw in the refrigerator or at room temperature. Question: Is there a recipe for gluten free cardamon rolls... and gluten free Finnish Nissua? Reply: you can always use GF flour. I don't have a recipe for Finnish Nissua. Source: "adapted from Mary's Bread Basket and Soup Kettle" S(Internet address): https://freshaprilflours.com/cardamom-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 5g Fat (28.6% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 285mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0418 --------------- MESSAGE bread-bakers.v121.n018.5 --------------- Date: Mon, 19 Apr 2021 19:03:20 -0700 From: Reggie Dwork Subject: New York-Style Sourdough Pizza Cubano * Exported from MasterCook * Pizza, New York-Style Sourdough Pizza Cubano Recipe By : Bryan Ford Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Main Dish Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Levain 100 g sourdough starter -- ripe (fed) 200 g Pizza Flour -- '00' 200 g water Dough 550 g water -- warm 30 g salt 400 g levain 950 g Pizza Flour -- '00' 25 g rye flour -- medium 25 g Whole Wheat Flour -- King Arthur Premium 100% Toppings (per pizza) 1 tablespoons spicy mustard -- (to 3 Tbsp), (14g to 42g) 25 g Swiss cheese -- shredded or thinly sliced 50 g cooked pork -- chopped or shredded, Note 1: 25 g ham -- chopped 1 dill pickle -- diced In this fun, innovative recipe, sourdough aficionado, cookbook author, and blogger Bryan Ford gives the classic Cuban sandwich a pizza treatment. The recipe yields enough dough for eight pizzas, so if you're not feeding a lot of mouths we recommend parbaking whatever topped pizzas you won't immediately eat. You can freeze them and be comforted knowing that the best frozen pizza of your life awaits you. Note 1: *For instructions on slow-cooking a pork shoulder for this recipe see "tips," below PREP: 45 mins BAKE: 10 to 15 mins TOTAL: 1 day 10 hrs 5 mins To build the levain: Combine all the ingredients in a tall jar or medium bowl. Cover and leave in a warm place (72F to 75F) for 3 to 4 hours, or until doubled in size. You can use your levain immediately or refrigerate it up to 12 hours (or overnight) to use the next day. To make the dough: In a large bowl or the bowl of your stand mixer combine the water and salt, stirring until the salt's completely dissolved. Stir in 400g of the levain you built. You'll have some left over; discard or save for another use. Slowly incorporate the flours; adding flour a bit at a time allows it to hydrate fully, shortening the rest (or autolyse) before you start kneading. Once you've added all the flour, cover the bowl and let the dough rest for 10 minutes. To knead the dough by hand: Place the dough on a clean unfloured work surface and use the palm of your hand to push it in a forward motion to the point that it's almost tearing. Pull the dough back onto itself, rotate it, and push with your palm again. Once you get to the point where the dough is coming together and getting tight, you may need to let it rest for 5 minutes before continuing to work it. Remember that the key to making dough is to watch it. If you feel you need to add more water or flour, add a tablespoon at a time. You'll know your dough is ready once it's smooth and bouncy. You should be able to squeeze it and pull it without any tearing. This will take about 20 minutes. To knead the dough in a stand mixer: Fit your mixer with the dough hook attachment and turn the mixer to medium-low speed. Knead until the dough becomes smooth and bouncy, about 10 minutes. Let the dough rest (bulk ferment) until nearly doubled, about 4 hours. To make pizzas: Divide the dough into eight pieces (225g to 235g each) and use your palms to round them into balls. Place the balls on a parchment paper-lined tray, baking sheet, or into a large lidded container. Cover the balls loosely and let them rest (proof) at room temperature for about an hour. Wrap the balls of dough well with plastic, or put the lid on the container. Place the dough in the refrigerator for 24 to 48 hours. About 2 hours before you're ready to bake pizza, remove the dough from the refrigerator and leave it at room temperature. About 1 hour before you're ready to bake pizza, place a rack with a baking or pizza stone in the top third of your oven and preheat the oven to 500F. Flour your work surface liberally (semolina is a good choice here, but any flour will work) and place one of your dough rounds in the center. With your fingertips, push from the middle to the outer edge of the dough. There are various techniques you can use after you've done a preshaping on the work surface. The simplest is to take the dough and hold the edge with your fingertips. Gently press toward the outer edge and rotate in a circle, making sure you're stretching it out as you go along, until the circle is 10" to 12" in diameter. Place the shaped pizza onto a piece of parchment, or a semolina or cornmeal-dusted baking peel. Spread a thin layer of mustard onto the center of the pizza, avoiding the outer crust, then add the cheese, followed by the pork and ham. Transfer the pizza to the hot stone and bake until the crust is as dark as you like and the cheese is bubbling, 10 to 15 minutes. Remove the pizza from the oven, top with the pickles, and enjoy. Alternatively, bake the topped pizzas for 5 minutes, remove them from the oven, and allow to cool completely before wrapping well and storing in the freezer. Tips from our Bakers: If you prefer to add mustard to the pizza after it's baked, don't spread it on the base of the pizza. Instead, squirt mustard from a squeeze bottle over the pizza after you've pulled it out of the oven. Bryan develops his recipes by metric weight, so for best accuracy we recommend measuring by weight. That said we recognize that some bakers prefer to work with volume measurements, so here are the volume (and imperial weight in some cases) approximations for the ingredients in this recipe: Levain 7 tablespoons ripe (fed) sourdough starter 1 3/4 cups '00' Pizza Flour 3/4 cup + 2 tablespoons water Dough 2 cups + 7 tablespoons water, warm 5 teaspoons salt 1 3/4 cups levain 8 1/4 cups '00' Pizza Flour 1/4 cup medium rye flour 3 tablespoons King Arthur Premium 100% Whole Wheat Flour Topping 3 tablespoons spicy mustard 3 tablespoons Swiss cheese, shredded or thinly sliced 3 1/2 ounces cooked pork, chopped or shredded 3 1/2 ounces ham, chopped 1 dill pickle, diced You can buy precooked pork or use up any leftover cooked pork you might have in the refrigerator (tenderloin, chops, shoulder, etc...). Otherwise, Bryan suggests the following method for cooked pork: In a small bowl, combine 1/4 cup (50g) olive oil with 1/4 cup chopped garlic and 3 tablespoons each chopped rosemary and sage. Set aside Set a large pot or Dutch oven over medium-high heat. Salt and pepper a 3 to 4-pound pork shoulder as desired, then rub it with the olive oil mixture. Sear each side of the pork (3 to 5 minutes per side) to get a nice brown color on the outside. Add mojo Criollo (to taste) and water to cover the pork. Chop a whole onion with the skin on into 4 pieces and add to the pot, along with 4 bay leaves. Bring the liquid to a boil, reduce the heat to low, cover the pot, and cook the pork for 6 to 8 hours. Check every 30 minutes or so to see if you need to add more liquid during the process. S(Internet address): https://www.kingarthurbaking.com/recipes/new-york-style-sourdough-pizza-cubano-recipe Yield: "8 pizzas" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 594 Calories; 4g Fat (5.9% calories from fat); 19g Protein; 118g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 1642mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. NOTES : 2021 - 0419 --------------- MESSAGE bread-bakers.v121.n018.6 --------------- Date: Sat, 24 Apr 2021 15:06:58 -0700 From: Reggie Dwork Subject: Irish Soda Bread Muffins * Exported from MasterCook * Muffins, Irish Soda Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Grains Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup all-purpose flour 3/4 cup whole wheat flour -- (or substitute more AP flour) 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup granulated sugar 1 cup currants -- or raisins, Note 1: 1 teaspoon caraway seeds 1 large egg 1 cup Greek yogurt -- Note 2: plain or vanilla yogurt is fine too 1/2 cup vegetable oil 2 teaspoons orange zest Demerara sugar -- or other coarse sugar for topping Currants, caraway seeds, and orange zest dot these these Irish soda bread inspired muffins. A dusting of coarse sugar along the top gives them an irresistibly sweet crunch. PREP: 15 mins COOK: 20 mins TOTAL: 35 mins Preheat oven to 400F. Line a 12-cup, standard-size muffin tin with paper liners. Note 1: I used half regular raisins and half golden raisins Note 2: plain or vanilla yogurt is fine too In a medium-sized mixing bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, sugar, currants/raisins, and caraway seeds. In a separate medium bowl, whisk together the egg, yogurt, vegetable oil, and orange zest. Pour the wet ingredients over the dry and gently combine with a large spoon, mixing just until the batter comes together. The batter will be very thick. Spoon the batter into the prepared muffin cups, dividing evenly between the 12 cups. I used an ice cream scoop which made quick work of it. Sprinkle coarse sugar over the top of each muffin. Bake for 18 - 20 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and tip each muffin in their pan to help the steam escape and avoid soggy bottoms. Let cool for 5 minutes, then move the muffins to a rack to finish cooling enough to serve. Serve with butter and/or jam. Review: This is such a great idea! I'm always hesitant to make loaves of bread because the husband and I can't eat them before they start going stale/moldy, but with muffins, I can throw them in the freezer and eat them anytime. Win! Review: I love muffins and Irish soda bread so this is great! Perfect grab and go food. Description: "Karen" S(Internet address): https://www.kitchentreaty.com/irish-soda-bread-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 11g Fat (40.5% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 209mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0424 --------------- END bread-bakers.v121.n018 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved