Date: Mon, 19 Jul 2021 01:58:58 +0000 --------------- BEGIN bread-bakers.v121.n027 --------------- 01. Caraway Parker House Rolls (Reggie Dwork) 02. Blueberry Belgian Waffles (Jeff Dwork) 03. Onion-Mustard Monkey Bread (Reggie Dwork) 04. Oatmeal Buttermilk Maple Sandwich Bread (Reggie Dwork) 05. Cardamom And Cinnamon Roll Wreath With Spiced Glaze (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n027.1 --------------- Date: Wed, 14 Jul 2021 20:26:25 -0700 From: Reggie Dwork Subject: Caraway Parker House Rolls * Exported from MasterCook * Rolls, Caraway Parker House Recipe By : Grace Parisi Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 2 tablespoons sugar 1/4 cup water -- warm 1 1/2 cups milk 2 sticks unsalted butter -- softened, plus more for the pan 5 1/2 cups bread flour 2 1/2 teaspoons kosher salt 2 large eggs -- beaten 1 teaspoon caraway seeds 1 teaspoon sea salt -- coarse, crushed The Parker House Hotel in Boston claimed to have invented these famously buttery pull-apart rolls. To create their unique shape, Grace Parisi forms the dough into rounds, folds them in half, arranges in a dish and bakes. Using a metal pan gives the edges of the rolls a nice crust while the inside stays puffy and moist. Bread flour makes the rolls pleasantly chewy, but all-purpose flour works well too. Active: 45 mins Total: 4 hrs In a small bowl, combine the yeast with the sugar and warm water and let stand until foamy, 5 minutes. In a medium saucepan, heat the milk with 10 tablespoons of the butter until just melted. Remove the saucepan from the heat and let cool slightly. Stir in the foamy yeast mixture. In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the kosher salt. With the machine on, gradually add the warm milk mixture and the eggs and beat at medium speed until a smooth, silky dough forms, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise until doubled in bulk, about 1 hour. Lightly butter a 9-by-13" metal baking pan. In a small saucepan, melt the remaining 6 tablespoons of butter over moderate heat. Punch down the dough and divide it into 24 pieces. Let the pieces rest for 5 minutes. Roll each piece of dough into a ball. Using buttered fingers, press the balls into 3" rounds. Brush all over with some of the melted butter and fold each one in half. Arrange the rolls in the prepared pan, seams down, in even rows. Brush any remaining melted butter over the rolls. Cover loosely with plastic wrap and let rise until nearly doubled in bulk, about 1 hour. Preheat the oven to 350F. Sprinkle the rolls with the caraway seeds and sea salt and bake in the center of the oven for 50 minutes, until puffy and golden. Transfer the pan to a rack and let cool for 15 minutes. Invert the rolls onto a platter, then invert them again onto the rack. Let cool slightly before serving. Make Ahead: The rolls can be stored in an airtight container for up to 3 days at room temperature. Rewarm before serving. S(Internet address): https://www.foodandwine.com/recipes/caraway-parker-house-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 9g Fat (40.8% calories from fat); 5g Protein; 25g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 289mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0714 --------------- MESSAGE bread-bakers.v121.n027.2 --------------- Date: Sun, 18 Jul 2021 18:36:54 -0700 From: Jeff Dwork Subject: Blueberry Belgian Waffles We made these today. They were very good. We have a Cuisinart WAF-F20 Belgian waffle maker. Used 1C batter per waffle and cooked until light came on, about 5.5 min. * Exported from MasterCook * Waffles, Blueberry Belgian Recipe By :Kylee Cooks Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 240 grams all-purpose flour -- (2C) 1 teaspoon salt 1 tablespoon baking powder 2 tablespoons sugar 1 teaspoon cinnamon 2 eggs 6 tablespoons butter -- melted 1 1/2 cups milk 2 teaspoons vanilla extract 4 ounces blueberries -- defrost if frozen Preheat waffle iron. If using frozen berries, defrost but leave firm enough so they retain shape when folded into batter. In a large bowl, whisk together the dry ingredients. In a smaller bowl, whisk the eggs, milk, and vanilla until well combined. When the iron is ready, whisk in the melted butter. Add the wet ingredients to the dry and mix until just combined. Batter will be lumpy. Fold in the blueberries. Cook waffles until light brown and slightly crispy, about 5 to 6 min. S(Internet address): https://www.kyleecooks.com/blueberry-waffles/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 514 Calories; 23g Fat (41.3% calories from fat); 13g Protein; 62g Carbohydrate; 3g Dietary Fiber; 165mg Cholesterol; 1157mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0718 --------------- MESSAGE bread-bakers.v121.n027.3 --------------- Date: Wed, 14 Jul 2021 21:06:16 -0700 From: Reggie Dwork Subject: Onion-Mustard Monkey Bread * Exported from MasterCook * Bread, Onion-Mustard Monkey Recipe By : Grace Parisi Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick unsalted butter 1 1/2 cups milk 2 tablespoons sugar 1 envelope active dry yeast 4 cups all-purpose flour -- plus more for dusting Salt 1 medium onion -- finely chopped 3 tablespoons mustard -- whole-grain 2 tablespoons chives -- snipped 1 teaspoon thyme -- chopped These buttery, onion-flecked, pull-apart rolls are an irresistible cross between Parker House classics and bialys. Active: 30 mins Total: 3:30 In a saucepan, melt 3 tablespoons of the butter. Add the milk and sugar and heat just until warm. Transfer to a large bowl, stir in the yeast and let stand until foamy, 5 minutes. Stir in the flour and 1 1/2 teaspoons of salt until a sticky dough forms. Turn the dough onto a lightly floured work surface and knead until smooth, 5 minutes. Oil the bowl and return the dough to it. Cover with plastic and let stand in a draft-free spot until doubled in bulk, about 1 hour. Butter a 10" tube or Bundt pan. Punch down the dough and divide it into 4 pieces. Roll each piece into a 12" log and cut each log in 12 equal pieces. Roll each piece into a ball. Heat 1 tablespoon of the butter in a skillet. Add the onion and cook over moderate heat until softened, 6 minutes. Stir in the mustard, chives and thyme. Add the remaining 4 tablespoons of butter; stir until melted. Season lightly with salt and transfer to the large bowl to cool slightly. Add half of the dough balls and turn to coat with the onion mixture. Arrange the balls in the bottom of the pan. Repeat with the remaining dough balls. Cover loosely with plastic wrap and let stand until risen to the top of the pan, about 1 hour. Preheat the oven to 425F. Bake the bread in the lower third of the oven for 25 minutes, or until golden. Cover the pan loosely with foil, reduce the oven temperature to 375F and bake for 30 minutes longer, or until risen. Let the bread cool in the pan for 15 minutes. Set an inverted plate on top and turn the bread out onto it. Set another plate on top and invert the bread so it's right side up. Break into rolls or cut into slices. Make Ahead: The bread can be prepared through Step 3 and refrigerated overnight. S(Internet address): https://www.foodandwine.com/recipes/onion-mustard-monkey-bread Yield: "10 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 306 Calories; 11g Fat (33.0% calories from fat); 7g Protein; 44g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 77mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0714 --------------- MESSAGE bread-bakers.v121.n027.4 --------------- Date: Thu, 15 Jul 2021 16:26:57 -0700 From: Reggie Dwork Subject: Oatmeal Buttermilk Maple Sandwich Bread * Exported from MasterCook * Bread, Oatmeal Buttermilk Maple Sandwich Recipe By : Peabody Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups rolled oats -- Note 1: 1 cup boiling water 1/4 cup water 2 1/4 tsp. Red Star Yeast Platinum yeast -- Note 2: 1 1/2 cups buttermilk -- used Darigold 1/2 cup canola oil 1/2 cup maple syrup 1 cup whole wheat flour -- Note 3: 3 1/2 cups all-purpose flour -- Note 4: 2 tsp. salt My go to bread for sandwich bread. Oatmeal gives it heartiness. Buttermilk makes it soft. Maple gives it a hint of sweet. Makes for great pb and j's. Note 1: I used Quaker Note 2: containes dough conditioner Note 3: I used King Arthur Note 4: I used King Arthur Set aside 1/4 cup rolled oats. Place the remaining oats into a medium bowl. Cover with boiling water. Mix with spoon to moisten all oats. Let bowl sit, uncovered, for 10 minutes, stirring frequently. Place 1/4 cup of warm water in the bowl of your stand mixer and sprinkle yeast on top. Mix with a whisk to dissolve yeast. Let rest for 5 minutes. Add soaked oats, buttermilk, canola oil, maple syrup, both flours, and salt. Using the hook attachment, mix on low speed for 1 or 2 minutes to combine ingredients. Increase speed to medium and mix for about 10 minutes. Dough will be wet at first, but will eventually from a ball. Ball will have a satiny finish and will bounce back quickly when poked with finger. Place dough in an oiled, medium bowl and cover with plastic wrap. Proof in a warm room, 70-75F, for about an hour. If your room is colder it will just take longer to rise. Dough will almost double in size. Pull dough from bowl onto a floured surface and flatten it with your hands, releasing excess air bubbles. Form dough into a 12 x 6" rectangle and position it so that a long side is facing you. Fold the 2 short ends onto the top so they meet in the middle. Starting with the closest end, roll dough away from you into a log. Let loaf rest on its seam for a few minutes. Transfer dough to an oiled 9 x 5 x 4" loaf pan, seam side down. Using your hands, push down on the dough to make sure it extends to all corners of the pan. Cover with plastic wrap and let proof in a warm room for 35 to 45 minutes. Loaf will rise to slightly above the top of the pan. While loaf is proofing, preheat oven to 385F. Remove plastic wrap and mist top of loaf with spray bottle of water (I just sprinkle with my hands). Sprinkle with remaining oats. Place pan on center rack of oven and bake for approximately 1 hour. Top and sides of finished loaf will be deep golden brown. Let cool in the pan on a wire rack for at least 30 minutes, then run a sharp knife around the sides of the loaf to release from the pan. Invert to remove loaf. Source: "Adapted from Macrina Bakery and Cafe Cookbook" S(Internet address): https://www.sweetrecipeas.com/2016/09/21/oatmeal-buttermilk-maple-sandwich-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 7g Fat (28.3% calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 261mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0715 --------------- MESSAGE bread-bakers.v121.n027.5 --------------- Date: Thu, 15 Jul 2021 17:42:29 -0700 From: Reggie Dwork Subject: Cardamom And Cinnamon Roll Wreath With Spiced Glaze * Exported from MasterCook * Ring, Cardamom And Cinnamon Roll Wreath With Spiced Glaze Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE SPICED DOUGH 2 packets instant yeast -- (1/4 oz each) 1 cup milk -- whole, warmed 1 teaspoon orange zest 1/2 teaspoon Vanilla Extract -- Pure 1/2 cup granulated sugar 2 large eggs -- at room temp 1/2 cup unsalted butter -- at room temp 4 1/2 cups all-purpose flour 1/2 teaspoon Cinnamon -- Note 1: 1/4 teaspoon Cardamom -- Note 2: 1/2 teaspoon salt CINNAMON CARDAMOM BROWN SUGAR FILLING 3/4 cup butter -- softened 1 cup brown sugar -- dark 2 tablespoons all-purpose flour 1 tablespoon Cinnamon -- Note 3: 1/2 teaspoon Cardamom -- Note 4: CINNAMON CARDAMOM ICING 1 cup sugar -- powdered 2 tablespoons milk -- whole, (to 3 Tbsp) 1/2 teaspoon Vanilla Extract -- Pure, Note 5: 1/4 teaspoon Cinnamon -- Note 6: 1/4 teaspoon Cardamom -- Note 7: Need a festive holiday brunch dish? This Cardamom & Cinnamon Roll Wreath made with Simply Organic spices is just what you've been looking for. It feeds a crowd, looks stunning and is just what we crave during the busy holiday season. Watch the TV Episode https://thefeedfeed.com/tv/episode/cinnamon-roll-wreath to learn some of our tips and tricks for how we made it! Recipe by @thesweetandsimplekitchen. Note 1: Simply Organic Note 2: Simply Organic Note 3: Simply Organic Note 4: Simply Organic Note 5: Simply Organic Note 6: Simply Organic Note 7: Simply Organic Prep: 2:10 Cook: 30 mins In the bowl of a stand mixer fitted with the dough hook, combine the yeast, a couple teaspoons of sugar and warmed milk. Whisk gently to combine. Allow your yeast to sit in the warm milk for 5 to 10 minutes to proof. When you come back to your yeast after 5 to 10 minutes it should be frothy - this indicates that your yeast is active and good to go. If you come back and the yeast isn't frothy, discard the contents in your bowl and start over with new fresh packages of yeast and proof again using the same technique. Once you have proofed your yeast, add remaining sugar and softened butter to the bowl. Turn mixture to low speed to begin combining the ingredients. Mix for a minute or so until the softened butter is broken up into chunks. Add your beaten eggs, vanilla and orange zest; allow to mix until combined. Whisk together flour, cinnamon, cardamom and salt. Slowly begin to add your flour mixture 1/2 cup at a time allow the flour to incorporate slightly before each addition. Once you have added all of your flour, set mixer to medium speed and allow it to work the dough until a large smooth mass forms. The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl. If you find that your dough is sticking to the sides of your bowl, add a bit more flour 1 tablespoon at a time until it comes away from the sides of the bowl. Allow to knead at medium speed for 5 minutes. Remove dough from bowl - it should be smooth and elastic. Knead with your hands for an additional 2 minutes on a lightly floured surface. Next, place your dough into a large greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 1 1/2 - 2 hours or until doubled in size. To make the Cinnamon Cardamom Brown Sugar Filling beat together butter, brown sugar, cinnamon, and cardamom in a small mixing bowl until fluffy. Add flour and beat until combined. Once your cinnamon bun dough has risen, punch dough down and turn out onto a lightly floured surface. Roll out into a 10 by 16 inch rectangle that is 1/4 inch thick. Spread brown sugar filling out across the dough, leaving a 1 inch border at the bottom. Roll dough up jelly-roll style and pinch the seam together to seal. The log should be about 16" long - stretch it gently if it's a bit too short. Place the log on to a parchment lined baking sheet (a nice large one that is big enough to hold the wreath) seam side down. Use a sharp knife or kitchen shears to slice the log into 16 1-inch rolls; slicing only 3/4 of the way through so they are still connected at the bottom. Working with one at a time gently turn one of the end cinnamon rolls on its side. Turn the next one so that it slightly overlaps the first. Repeat with each roll, forming into a the shape of a wreath. Place a ramekin in the middle of the wreath to hold the shape while it bakes. Cover with a dry tea towel and set aside to rise again in a warm place for another 30 minutes. While your wreath is rising, preheat your oven to 350F and make glaze by whisking together all the ingredients until smooth and creamy. If your glaze is a bit too thin, simply add more powdered sugar 1 tablespoon at a time until desired consistency is achieved. Once your wreath has doubled in size, Bake for 25 to 30 minutes or until golden brown. Remove from oven and allow to cool 5 to 10 minutes before drizzling with icing. S(Internet address): https://thefeedfeed.com/video/cardamom-and-cinnamon-roll-wreath-with-spiced-glaze - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 624 Calories; 26g Fat (36.5% calories from fat); 9g Protein; 91g Carbohydrate; 2g Dietary Fiber; 108mg Cholesterol; 284mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 3 Other Carbohydrates. NOTES : 2021 - 0715 --------------- END bread-bakers.v121.n027 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved