Date: Sun, 22 Aug 2021 05:43:33 +0000 --------------- BEGIN bread-bakers.v121.n030 --------------- 01. Bread Machines (Fred) 02. Bread Machine Cracked Wheat Berry Bread (Reggie Dwork) 03. Bread Machine German Onion Bread (Reggie Dwork) 04. Almond Cranberry Twist Bread (Reggie Dwork) 05. Basil Beer Bread #2 (Reggie Dwork) 06. Garlic Herb Naan (Reggie Dwork) 07. Bread, Honey Challah (Reggie Dwork) 08. Irish Soda Bread With Raisins And Caraway (Reggie Dwork) 09. Potato Rosemary Rolls (Reggie Dwork) 10. Triple Citrus Scones (Reggie Dwork) 11. Cranberry Knots Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n030.1 --------------- Date: Sat, 14 Aug 2021 18:38:00 -0400 From: Fred Subject: Bread Machines I'm looking for a bread machine for my son, who knows how to make a basic white bread, but mostly is too lazy :( I know that Zojis are usually good, but they cost more than I want to spend, and I don't know anything about other brands. Looking at, e.g., Amazon there are many brands I've never heard of, so I'm assuming they are all cheap Chinese knockoffs. Can any of you point me to a decent machine for no more than not much over $100? Thanks in advance! Fred --------------- MESSAGE bread-bakers.v121.n030.2 --------------- Date: Sat, 21 Aug 2021 22:08:43 -0700 From: Reggie Dwork Subject: Bread Machine Cracked Wheat Berry Bread * Exported from MasterCook * Bread Machine Cracked Wheat Berry Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup whole grain wheat berries 2 1/2 cups bread flour -- divided 1 cup warm water -- or whey drained from yogurt 1 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup nonfat dry milk 2 tablespoons unsalted butter -- softened 2 teaspoons bread machine yeast -- or instant yeast A nubby, crunchy loaf with cracked wheat berries you can easily make in your bread machine Boil wheat berries in 1 cup of water for 20 minutes. Allow to cool (quicker if you add ice cubes) and drain. Alternatively, soak wheat berries in water for 12 hours or overnight. (Softened and drained wheat berries will keep in the fridge up to a week.) Add prepared wheat berries to a blender or food processor along with 1 cup of bread flour. Process until wheat berries are finely chopped. You will likely need to stop several times to push the flour and wheat berries from the sides of the chopping container back to the middle. Combine water, salt, sugar, nonfat dry milk solids, butter, and remaining flour to bread machine pan along with ground wheat berries and flour mixture, and the yeast. Select the dough cycle and start. Check dough after 10 minutes to make sure dough sticks to the side of the pan and then pulls away cleanly. If too wet, add more flour 1 tablespoon at a time. If too dry, add more water 1 tablespoon at a time. When dough cycle completes, check to make sure dough has doubled in size. If not, leave in pan until it does. When doubled, remove dough from pan to floured surface and divide into two equal portions. Shape each portion into an oblong shape by pulling dough from the top to the bottom until dough is smooth; then pinch closed. Place seam side down on a cookie sheet covered with parchment paper or a silicone mat that has been sprinkled with a bit of cornmeal. Cover with a tea towel and allow to rise until almost doubled. Preheat oven to 425F about 20 minutes before you expect the loaf to be ready to bake. Brush risen loaves with glaze of 1 egg white whipped together with 1 tablespoon water. (This is optional.) Make 2-3 diagonal slashes in each loaf with very sharp serrated knife or razor blade, being careful not to deflate dough. Bake in preheated oven for 20-25 minutes, or until interior temperature reaches 190F, or until bottom is brown and sounds hollow. Allow loaves to cool on rack for an hour before slicing. Source: "Adapted from a recipe by Abby Mandel" S(Internet Address): http://www.salad-in-a-jar.com/family-recipes/cracked-wheat-berry-bread Yield: "2 small loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 2g Fat (14.7% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 211mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1118 --------------- MESSAGE bread-bakers.v121.n030.3 --------------- Date: Sat, 21 Aug 2021 22:10:14 -0700 From: Reggie Dwork Subject: Bread Machine German Onion Bread * Exported from MasterCook * Bread Machine German Onion Bread Recipe By :Linda West Eckardt and Diana Collingwood Butts Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Onion Seasoning: 3 cups thinly sliced yellow onions 1 teaspoon sugar 3/4 teaspoon salt 2 tablespoons vegetable oil 1 tablespoon butter Sponge: 2 1/2 teaspoons bread machine yeast 1 cup whole wheat flour 2 tablespoons brown sugar 1/4 cup 2% milk 1 cup water 2 tablespoons butter Dough: 1 1/2 teaspoons salt 2 cups bread flour German Using the bread machine dough setting, you can create a sponge that complicates the taste of the wheat bread. Form these rolls into horseshoes, and you'll have a classic German rustic bread. To make the seasoning, saute the onions, sugar, and salt in the oil and butter over med heat, stirring occasionally until golden brown. Set the onioin aside to cool. To make the sponge, combine the spone ingredients in the bread machine pan. Process on the dough settng. To make the dough, add the salt and remaining flour and 3/4 of the cooled onion mixture to the sponge in the bread pan. Set it on the dough settig and process. To form the rolls, generously flour the work surface, then turn the dough out onto it and knead by hand. Divide the dough into 6 equal pieces. Roll each piece into an 8" bullet shape, then curve into a horeshoe. Place on a parchment-lined baking tray. Spray water over the tops of the loaves, then distribute the remainig sauteed onions equally over the tops and set aside to rise until nearly doubled in bulk, 30-40 min. Preheat the obvrn to 400F. Bake the rolls until golden brown and done, about 15 min. Cool on a rack. Source: "Rustic European Breads From The Bread Machine" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 376 Calories; 12g Fat (27.8% calories from fat); 10g Protein; 59g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 870mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0713 --------------- MESSAGE bread-bakers.v121.n030.4 --------------- Date: Sat, 21 Aug 2021 22:12:25 -0700 From: Reggie Dwork Subject: Almond Cranberry Twist Bread * Exported from MasterCook * Bread, Almond Cranberry Twist Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 3/4 cup toasted sliced almonds 3 Tbs. unsalted butter -- softened 1/4 cup sugar 1/8 tsp. salt 1 egg yolk 2 tsp. all-purpose flour 1/2 tsp. almond extract 1/3 cup dried sweetened cranberries -- or cherries Dough: 2 1/4 cups all-purpose flour 3 tsp. quick-acting yeast -- (from 1 1/2 0.25-oz. pkg.) 1/3 cup melted unsalted butter -- or 1/4 cup vegetable oil 1/3 cup sugar 1 1/4 tsp. salt 2 1/4 cups white whole-wheat flour -- plus more for kneading 1 large egg The light flavor of white whole-wheat flour means no one will guess this sweet yeast bread is made with 50 percent whole-grain flour. The rich, sweet dough also makes great, decadent dinner rolls or cinnamon roll To make Filling: Preheat oven to 350F. Grind half of almonds in rotary grinder or mini food processor. Coarsely chop remaining almonds, and set aside. Beat butter, sugar, and salt with electric mixer until smooth. Beat in egg yolk, flour, ground almonds, and almond extract. Stir in chopped almonds. To make Dough: Stir together all-purpose flour, 1 1/2 cups warm (115F) water, and yeast in large bowl. Cover, and let sit in warm place 30 minutes. Stir melted butter, sugar, and salt into flour-yeast mixture until blended. Stir in white whole-wheat flour until Dough comes together. Turn Dough out onto lightly floured work surface, and knead 4 to 5 minutes, or until smooth. Cover Dough, and let rise in warm place 1 hour, or until doubled in size. Roll Dough into 11- x 17" rectangle on floured work surface. Transfer Dough rectangle to piece of parchment paper cut to fit large baking sheet. Set Dough rectangle so short side faces you. Spread Filling in center third of Dough, leaving 1" border at top and bottom. Sprinkle dried cranberries over Filling. Make downward-angled cuts in Dough on both sides of Filling to create 1" wide diagonal strips. (If cuts met in center, they would form inverted V's.) Remove and discard 4 triangular pieces of Dough remaining at top and bottom of rectangle. Fold top and bottom ends of Dough over Filling. Fold diagonal Dough strips over Filling, alternating sides and crossing one strip over another to form braid-like pattern. Slide parchment paper with braided Dough onto baking sheet. Cover with oiled plastic wrap, and refrigerate overnight. Remove twist from fridge, and let Dough rise in warm place 1 to 1 1/2 hours. Preheat oven to 375F. Whisk egg with 2 Tbs. water until well blended. Brush egg wash over braid. Bake in upper third of oven for 25 to 30 minutes, or until golden. Cool on pan 10 minutes, then transfer to wire rack to cool completely. Makes: 1 loaf (16 1" slices) Vegetarian Times, December 2013 Source: "Vegetarian Times, Dec 2013" S(Internet Address): http://www.vegetariantimes.com/recipe/almond-cranberry-twist/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 11g Fat (36.5% calories from fat); 6g Protein; 35g Carbohydrate; 4g Dietary Fiber; 43mg Cholesterol; 230mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2015 - 0103 --------------- MESSAGE bread-bakers.v121.n030.5 --------------- Date: Sat, 21 Aug 2021 22:15:00 -0700 From: Reggie Dwork Subject: Basil Beer Bread #2 * Exported from MasterCook * Bread, Basil Beer #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups self-rising flour 3 tablespoons sugar 1/2 cup chopped basil leaves -- (medium pack) 1 1/2 cups warm beer Preheat oven to 350F. In a large bowl, mix the flour and sugar. Stir in the basil, then the beer. Mix until thoroughly blended, then pour into a well greased 9-by-5-by-3" loaf pan. Bake in preheated oven 50 minutes, or until a toothpick comes out clean. When done remove from oven and cool on a wire rack. Makes 1 loaf Source: "This recipe is from "Cooking with Herbs," by Chris Mead and Emelie Tolley (1989)." S(Internet Address): http://www.jsonline.com/features/recipes/223969001.html Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; trace Fat (2.2% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 398mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fat; 0 Other Carbohydrates. NOTES : 2014 - 1214 --------------- MESSAGE bread-bakers.v121.n030.6 --------------- Date: Sat, 21 Aug 2021 22:17:21 -0700 From: Reggie Dwork Subject: Garlic Herb Naan * Exported from MasterCook * Bread, Garlic Herb Naan Recipe By :Dave Muller & Lana Porcello Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- finely chopped 2/3 cup chiopped mixed tender herbs -- like parsley, mint, chives 1 tablespoon kosher salt 1 teaspoon finely grated lemon zest 4 cups all-purpose flour -- plus more for surface 1 teaspoon sugar 2 1/4 teaspoons active dry yeast -- (1 1/4 oz) 2/3 cup buttermilk vegetable oil -- for bowl This dough will yield enough to make 4 large flatbreads or eight smaller ones. Combine garlic herbs, salt, lemon zest and 4C flour in the bowl of a stand mixer fitted with dough hook. Combine sugar and 1 1/3C warm water (105-110F) in a small bowl. Sprinkle yeast over water and let sit until foamy (it will smell very yeasty!), 8-10 min. Stir in buttermilk. Add to dry ingredients and mix on med speed until a smooth, wet dough forms 5-7 min. Transfer dough to a lightly oiled large bowl. Cover with plastic wrap and chill until at least doubled in size, 12-24 hours. (If th dough hasn't quite doubled, let sit at room temperature 30-45 min.) Gently punch down dough and turn out onto a very well-floured surface. Portion into four 3-4" diameter balls. Cover with a floured kitchen towel and let rise untill pillowy and springy to the touch, 30-45 min. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough. Servings: Makes about 2 lb. dough Source: "Bon Appetit, April 2016" S(Internet address): http://www.bonappetit.com/recipe/garlic-herb-naan - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 1g Fat (3.2% calories from fat); 10g Protein; 67g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 971mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0405 --------------- MESSAGE bread-bakers.v121.n030.7 --------------- Date: Sat, 21 Aug 2021 22:20:33 -0700 From: Reggie Dwork Subject: Honey Challah * Exported from MasterCook * Bread, Honey Challah Recipe By :Jennifer Newfield Serving Size : 48 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Food Processor Fruit Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast -- (1/4 oz each) 1/2 teaspoon sugar 1 1/2 cups warm water -- (110-115F), divided 5 large eggs 2/3 cup honey -- divided plus 1 teaspoon honey 1/2 cup canola oil 2 teaspoons salt 6 bread flour -- to 7 cups 1 cup boiling water 2 cups golden raisins 1 tablespoon water 1 tablespoon sesame seeds Can use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices work well in bread pudding or for French toast. Prep: 45 min. + rising Bake: 30 min. + cooling Servings: 48 In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate 2 eggs; refrigerate 2 egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours. Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16" rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up your loaf and recenter it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350F. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool. Yield: 2 loaves (24 servings each). Originally published as Honey Challah in Taste of Home's Holiday & Celebrations Cookbook, Annual 2016 Source: "VERIFIED BY Taste of Home Test Kitchen" S(Internet Address): https://www.tasteofhome.com/recipes/honey-challah - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 3g Fat (22.3% calories from fat); 3g Protein; 22g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1207 --------------- MESSAGE bread-bakers.v121.n030.8 --------------- Date: Sat, 21 Aug 2021 22:23:03 -0700 From: Reggie Dwork Subject: Irish Soda Bread With Raisins And Caraway * Exported from MasterCook * Bread, Irish Soda With Raisins And Caraway Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon baking soda 1/2 cup unsalted butter -- cut into cubes, room temperature, (1 stick) 2 1/2 cups raisins 3 tablespoons caraway seeds 2 1/2 cups buttermilk 1 large egg Preheat oven to 350F. Generously butter heavy ovenproof 10- to 12"diameter skillet with 2- to 2 1/2" high sides. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky). Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1" deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made I day ahead. Wrap tightly in foil; store at room temperature.) Serves 8 - 10 Description: "Offer this easy-to-make bread with plenty of butter and your favorite jam." Source: "Bon Appetit, Oct 2002" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 535 Calories; 11g Fat (18.6% calories from fat); 11g Protein; 101g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 608mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v121.n030.9 --------------- Date: Sat, 21 Aug 2021 22:25:41 -0700 From: Reggie Dwork Subject: Potato Rosemary Rolls * Exported from MasterCook * Rolls, Potato Rosemary Recipe By :Anthony T Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups warm water 2 tablespoons olive oil 2 tablespoons nonfat dry milk powder 1/2 cup dry potato flakes 1 tablespoon sugar 1 teaspoon dried rosemary -- crushed 1 teaspoon salt 3 cups bread flour 1 1/2 teaspoons bread machine yeast 1 tablespoon cornmeal 1 egg -- beaten 2 teaspoons kosher salt Prep: 15 min Cook: 20 min Total:L 3:10 Measure and add warm water, olive oil, dry milk, potato flakes, sugar, rosemary, salt, bread flour, and yeast to your bread machine in the order listed by the manufacturer. Select Dough cycle and Start. Divide dough into 12 pieces. Roll each into a 10" rope; coil rope and tuck in the end so that it comes up through the middle. Place 2" apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Brush tops with egg glaze or melted butter, and lightly sprinkle with kosher salt. Bake at 375F (190C) for 15 to 20 minutes. S(Internet Address): http://allrecipes.com/recipe/6812/potato-rosemary-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 3g Fat (17.9% calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 504mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0102 --------------- MESSAGE bread-bakers.v121.n030.10 --------------- Date: Sat, 21 Aug 2021 22:27:09 -0700 From: Reggie Dwork Subject: Triple Citrus Scones * Exported from MasterCook * Scones, Triple Citrus Recipe By :Angela Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Desserts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1/4 cup sugar -- plus 1T,divided 4 teaspoons grated orange peel 2 teaspoons grated lemon peel 1 1/2 teaspoons grated lime peel 3 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons cold butter -- cubed 1 large egg 1/4 cup orange juice 1/4 cup buttermilk 1 tablespoon butter -- melted GLAZE: 1/4 cup confectioner's sugar 1 1/2 teaspoons grated lime peel 1 tablespoon lime juice 1 tablespoon orange juice Prep: 20 min. Bake: 15 min. Yield: 8 scones Preheat oven to 400F. Place flour, 1/4 cup sugar, citrus peels, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6" circle. Cut into eight wedges. Place wedges on a parchment paper-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar. Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm. Source: "Originally published as Triple Citrus Scones in Taste of Home April/May 2016" S(Internet Address): http://www.tasteofhome.com/recipes/triple-citrus-scones - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 11g Fat (36.2% calories from fat); 5g Protein; 39g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 436mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0628 --------------- MESSAGE bread-bakers.v121.n030.11 --------------- Date: Sat, 21 Aug 2021 22:30:40 -0700 From: Reggie Dwork Subject: Cranberry Knots Rolls * Exported from MasterCook * Rolls, Cranberry Knots Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic Dinner-Roll Dough 1/2 cup finely chopped dried cranberries 1 teaspoon finely grated lemon zest 1/4 teaspoon freshly grated nutmeg Cooking spray All-purpose flour -- for dusting 1 large egg -- lightly beaten Inactive: 3:15 Bake: :25 Total Time: 3:40 Make the Basic Dinner-Roll Dough, using the cranberries, lemon zest and nutmeg as the mix-ins. Let rise as directed. Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface. Lightly flour the top of the dough and pat into a rectangle. Cut the dough into 24 equal pieces with a bench scraper or chef's knife. Roll each piece into a 7- to 8" long rope. Tie each rope into a knot. Arrange on the prepared baking sheets. Loosely cover with plastic wrap and let stand until puffy, about 45 minutes. Position racks in the upper and lower thirds of the oven; preheat to 375F. Brush the knots with the beaten egg. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. Yeast Tips: Check the label: Make sure you use the type of yeast in the recipe. Active dry yeast is not interchangeable with rapid-rise or instant yeast. Use a thermometer: Don't guess the heat of the liquid you're adding; take its temperature. It must be at least 110 degrees F to activate the yeast. Watch your dough: Rising times can vary depending on the heat of your kitchen. Use the times as a guideline and follow visual cues for all the steps. Recipe courtesy of Food Network Magazine Source: "Courtesy of Food Network Magazine" S(Internet Address): http://www.foodnetwork.com/recipes/food-network-kitchens/cranberry-knots.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3 Calories; trace Fat (59.4% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat. NOTES : 2015 - 1020 --------------- END bread-bakers.v121.n030 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved