Date: Tue, 21 Sep 2021 04:09:10 +0000 --------------- BEGIN bread-bakers.v121.n033 --------------- 01. Bread machines (Joan Ross) 02. Liege Waffles (Reggie Dwork) 03. Moms Dinner Rolls (Reggie Dwork) 04. Blitz Buttermilk Biscuits (Reggie Dwork) 05. Bread Machine Multigrain Bread with Seeds (Reggie Dwork) 06. Arborio Rice Bread (Reggie Dwork) 07. Savory Prosciutto Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n033.1 --------------- Date: Mon, 13 Sep 2021 06:47:04 -0400 From: Joan Ross Subject: Bread machines My old Zoiirushi brand bread machine was over 12 years old and I never liked it. Because the smaller loaves were always misshapen and the paddles always stuck in the loaf and hard to remove, plus I believed were over baked and never tender. Anyway I wanted a new smaller bread machine and after checking out numerous brands and reviews I finally chose a "Neretva" I found on Amazon. It's a small compact bread machine with vertical pan and so far has made tender, well formed, tasty and evenly colored read either 750 g or 900g akin to 1.5 lbs to 2 lbs. per their recipe pamphlet and has multifunctions for a variety of breads, dough, jam and yoghurt etc. Their recipes never use over 3 cups of bread flour for the large loaves. It is somewhat noisy when it kneads. It beeps to add stuff to the dough and beeps when it's done baking. So far I am very satisfied and have no affiliation with the company. Just thought I'd post after reading another posters comments relating about compact bread machines. This one bakes nice bread and may be perfect for those who have limited counter space. --------------- MESSAGE bread-bakers.v121.n033.2 --------------- Date: Sun, 19 Sep 2021 19:20:03 -0700 From: Reggie Dwork Subject: Liege Waffles * Exported from MasterCook * Waffles, Liege Recipe By : Malin Elmlid Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons brown sugar -- light 1 3/4 teaspoons active dry yeast 1/3 cup water -- lukewarm 2 cups all-purpose flour 1/2 teaspoon salt 3 large eggs 1 teaspoon vanilla extract -- pure 2 sticks unsalted butter -- melted Note 1: 1 cup Belgian pearl sugar -- see Note Malin Elmlid bartered her bread for Belgian pearl sugar, the key ingredient in these Liège-style waffles: The smooth balls of sugar add pops of sweetness and caramelize to make the exterior crisp. Elmlid sometimes flavors her waffles with saffron, but the vanilla-scented ones here are more traditional. Note 1: (about 1C), plus more for brushing Active: 35 mins Total: 2:35 In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes. In the bowl of a standing mixer fitted with the paddle, mix the flour with the salt. Make a well in the center of the bowl and pour in the yeast mixture. Mix at medium speed until shaggy, about 1 minute. Add the eggs one at a time, mixing for 20 seconds between each. Whisk the vanilla with the 1 cup of melted butter. With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky. Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes. Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes. Preheat the oven to 250F. Preheat a Belgian waffle iron and brush it with melted butter. Gently stir the batter to deflate. Using about 2 tablespoons of batter for each, cook the waffles according to the manufacture's directions until they are golden and crisp; brush the waffle iron with melted butter as needed. Transfer the waffles to plates or keep them warm in the oven, then serve. Make Ahead: The batter can be prepared through Step 1 and refrigerated overnight. Notes: Belgian pearl sugar is available at specialty shops and at amazon.com. Review: Made these for Easter brunch. Topped them off with strawberry, banana and chocolate syrup. They were amazing! Tasted just like the ones in Brussels. Review: These were amazing .Made as dessert for friends and everyone loved them. Didn't have pearl sugar but found a DYI recipe and it was great . Also made them in regular waffle iron. Review: Um, these were amazing. Review: When you say these can be made ahead by preparing through step 1, do you mean do the full rise and then put in the refrigerator overnight? Or to do the rise in the refrigerator overnight? Review: Like being in Brugges! This is my second time making them and wouldn't change a thing. You can get the Belgian Pearl sugar at Cost Plus World Market. In fact, I got the sugar first, then found this recipe. Exactly what I wanted. Thanks! S(Internet address): https://www.foodandwine.com/recipes/liege-waffles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 13g Fat (49.7% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 82mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2021 - 0919 --------------- MESSAGE bread-bakers.v121.n033.3 --------------- Date: Sun, 19 Sep 2021 20:51:07 -0700 From: Reggie Dwork Subject: Moms Dinner Rolls * Exported from MasterCook * Rolls, Moms Dinner Recipe By : Rosemary Mills Serving Size : 40 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c milk -- 2% 1 stick butter 1/2 c water -- very warm 1 1/2 Tbsp active dry yeast 1/2 c sugar 2 eggs 2 tsp salt 5 1/2 c bread flour -- (to 6C) 2 Tbsp melted butter -- Note 1: Freshly baked dinner rolls are always tasty and this recipe makes an excellent dough. These are tender, fluffy yeast rolls. Or, you can smear the dough with softened butter, cinnamon, and sugar to make yummy cinnamon rolls. It's a classic recipe you'll use over and over. Easy to make, skip buying the frozen rolls and try these yeast dinner rolls the next time you want fresh bread. Note 1: for brushing on baked rolls Prep: 2:45 Cook: 15 Min In a large mixing bowl, proof yeast in the 1/2 cup lukewarm water, with half the sugar dissolved in it. Heating milk and butter together. In a 2-cup measuring cup, heat the milk and butter together until the butter is melted. Adding flour to the bubbly yeast. When the yeast is bubbly, add 1 cup flour and beat well. Eggs, salt, and another cup flour added to the bowl. Then add eggs, salt, and another cup flour. Beat well. Butter, warm milk, and more flour added to the bowl. Last, add the warm milk and butter, remaining sugar, then 3 cups flour and mix by hand; gradually adding another cup of flour. Dough turned out onto a floured surface. Turn out onto silicone mat or floured surface and knead until you have worked in the flour. Kneading the dough. Work until the dough is only slightly sticky. Dough rising. Set in a warmed oven covered by a tea towel, to rise. Dough doubled in size. When the dough is doubled in size, remove from oven. Dough formed into balls. Using two 9x13" pans, form dough into dinner roll shapes and place dough into the pans (20 per pan). Dough doubled in size. When rolls have doubled in size, bake in a 375F preheated oven for 13- 15 min. Brushing dinner rolls with melted butter. When out of the oven, brush with melted butter. Review: Can the uncooked rolls be frozen for later use and if so what is the recommended procedure? Congrats on your first blue ribbon award! Review: Can this be halved? S(Internet address): https://www.justapinch.com/recipes/bread/sweet-bread/moms-dinner-rolls.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 4g Fat (29.9% calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 145mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0919 --------------- MESSAGE bread-bakers.v121.n033.4 --------------- Date: Mon, 20 Sep 2021 20:51:34 -0700 From: Reggie Dwork Subject: Blitz Buttermilk Biscuits * Exported from MasterCook * Biscuits, Blitz Buttermilk Recipe By : Serving Size : 24 Preparation Time :0:50 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups unbleached all-purpose flour -- (16 oz) 1 teaspoon salt -- (0.25 oz) 2 teaspoons baking powder -- (0.33 oz) 1/4 teaspoon baking soda -- (0.08 oz) 1 1/2 cups butter -- unsalted, cold (12 oz) 1 1/2 cups buttermilk -- cold (12 oz) Sift flour, salt, baking powder, and baking soda together into a mixing bowl.. Use a knife or pasty cutter to chop the butter into pieces about the diameter of a quarter. Toss them into the flour and mix with your hands, lightly rubbing the flour and butter into each other between your fingers (DO NOT let the fingertips rub against each other or the friction will melt the butter). Work the dough until the butter pieces are down to the diameter of a dime and are covered by the flour mixture. Stir the buttermilk into the flour mixture just until the ingredients are gathered and form a dough ball. Line a sheet pan with parchment paper. Lightly flour a surface with flour, and roll the dough in it. Dust the counter again and roll out the dough with a rolling pin into a rectangle about 3/4" thick. Peel the dough up from the counter and fold it, like a letter, into thirds. Give it 1/4 turn. Flour the counter and the top of the dough and roll it out again to 3/4" thick. Peel up again and again fold into thirds. Transfer the dough to the prepared pan. Cover with plastic wrap and refrigerate for 20 minutes. Remove the dough from the refrigerator, roll it out again to 3/4" thick, fold in thirds one more time, and roll out again, at 3/4" thick. Cut the dough into 2 x 2 x 2" triangular pieces or use a cookie or biscuit cutter to cut into rounds. Place the cut biscuits on the parchment paper, cover, and refrigerate for 20 minutes Preheat the oven to 500F. Brush the tops of the biscuits with buttermilk or melted butter. Place them in the oven and immediately reduce the heat to 375F Bake for 12 to 15 minutes, or until LIGHTLY browned and golden all around. Allow to cool for 5 minutes and serve while still warm. Yield: 24 biscuits Source: "Crust & Crumb : Master Formulas for Serious Bakers by Peter Reinhart (Ten Speed Press)" S(Internet Address): http://homecooking.about.com/od/breadrecipes/r/blbread71.htm Start to Finish Time: "1:05" T(Cook Time): "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 12g Fat (94.7% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 32mg Cholesterol; 276mg Sodium. Exchanges: 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0404 --------------- MESSAGE bread-bakers.v121.n033.5 --------------- Date: Mon, 20 Sep 2021 20:53:06 -0700 From: Reggie Dwork Subject: Bread Machine Multigrain Bread with Seeds * Exported from MasterCook * Bread Machine Multigrain Bread with Seeds Recipe By :Trish Boese Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup Warm Water 1/4 cups Margarine 1 whole Egg 1/4 cups Sugar 2 cups White Flour 1 1/2 cup Whole Wheat Flour 2 Tablespoons Flax seed 2 Tablespoons Sunflower Seeds 1 Tablespoon Sesame Seeds 1/2 Tablespoon poppy seeds 2 teaspoons Yeast Place all ingredients into the bread machine pan in the order listed. Set bread machine for a whole wheat 2 lb loaf. Press start and wait! S(Internet Address): http://tastykitchen.com/recipes/breads/multigrain-bread-with-seeds-in-a-bread-machine/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 5g Fat (27.8% calories from fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 40mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0514 --------------- MESSAGE bread-bakers.v121.n033.6 --------------- Date: Mon, 20 Sep 2021 20:55:07 -0700 From: Reggie Dwork Subject: Arborio Rice Bread * Exported from MasterCook * Bread, Arborio Rice Recipe By :Kathleen Weber Serving Size : 25 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rice: 158 grams aborio rice -- (3/5C) 525 grams water -- (2 1/4C) Dough Mix: 735 grams all-purpose flour -- (5 1/4C) 13 grams instant yeast -- (1T+3/4tsp) 19 grams fine gray salt -- (1T) 468 grams water -- room temp (65-70F) (2C) Wash: 14 grams olive oil -- or milk, or a combination 14-32g (0,5-1.1g/1-2T) Inspired by British cookbook author Elizabeth David, this is one of the easiest breads I've ever made. It comes together fast, is mixed entirely by hand in a single bowl and is baked in two standard loaf pans. Almost no kneading is required. It's also one of the most unusual yeasted breads I've seen, as the dough calls for rice. I use Arborio rice instead of regular white rice. Arborio is, of course, the rice that gives risotto its creaminess, and, sure enough, those fat, starchy grains give the bread a similarly creamy texture. When toasted, this bread has a remarkably delicate crunch. To cook the rice, combine the rice and water in a small saucepan and bring to a boil. Cover, turn the heat down to low, and cook until the water is absorbed and there are little holes across the surface of the rice, 15-20 min. Remove the lid and let the rice cool down slightly. The rice should still be very warm when incorporated with the other ingredients. Lightly oil or spray a deep 4 1/2-5 qt ceramic or glass bread bowl. (The amount of dough for this bread will work well in a 3 qt bread bow if you have one.) In a lg bowl, whisk together the flour, yeast and salt. When the rice is still very warm but cool enough to touch, mix it into the flour until the mixture has the texture of gummy meal. Pour in the water and continue to mix with your hands, gently gathering the mixture together, turning it and pressing it with the heels of your hands, until it all comes together. It will be very sticky, similar in texture to a milky biscuit dough; do not be surprised if you have quite a bit sticking to your hands. Using a plastic bowl scraper, get what dough you can off your hands, pressing it back onto the dough and turn the dough to the bread bowl. Cover the bowl with a lightly oiled or sprayed piece of plastic wrap and place in a warm, draft-free spot until the dough has at least doubled in volume and there are delicate bubbles across the surface, 1 1/2-2 hrs. Fairly generously oil or spray two 8 1/2x4 1/2x2 3/4" loaf pans. Flour the work surface. Turn out the dough using the bowl scraper, and use a bench scraper to divide it in half. With yur fingertips, very gently shape each portion into a batard about 3x7". Set in the prepared pans and very gently brush the tops with the wash.(This dough is not brushed again before baking because the loaves will be too fragile once proofed.) Cover the tops with a lightly oiled or sprayed piece of plastic wrap. Set the pans in your warm spot to proof until the dough reaches the tops of the pans, 1 1/2-2 hrs; remove the pastic wrap. Meanwhile, position a rack in the lower third of the oven set a baking stone on it and preheat the oven to 450F. Place the pans on the stone and immediately lower the oven temp to 400F. Bake for 30-35 min, or until the tops are a rich golden brown. The loaves will be delicate, but they can carefully be taken out of the pans to brown directy in the stone; place the loaves on the stone and let brown for about 3 min, to brown the sides and bottom more evenly. Transfer the breads to a cooling rack and let cool completely. Note: Proofing and baking in the same vessel. Aside from pure ease, there's a big advantage to proofing yeasted shaped dough in the same pot or vessel you will bake it in; the finished loaf will have a more appealing form. Yeasted doughs are a bit too delicate for free form baking, so for the proofing stage, the walls of the pan or pot serve as a kind of safety net, ensuring that the dough holds its shape. (If you're using a cast-iron pot that has a lid, know that the dough doesn't get any benefit from being baked with the lid on.) Source: "Della Fattoria Bread Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 1g Fat (6.1% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 297mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2016 - 0919 --------------- MESSAGE bread-bakers.v121.n033.7 --------------- Date: Mon, 20 Sep 2021 20:57:53 -0700 From: Reggie Dwork Subject: Savory Prosciutto Muffins * Exported from MasterCook * Muffins, Savory Prosciutto Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 1/2 cups finely chopped onion 1/2 cup minced prosciutto -- (2 ounces) 2 cups whole-wheat pastry flour 1 teaspoon minced fresh rosemary 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper 1 cup nonfat buttermilk 2 large eggs 2 tablespoons extra-virgin olive oil Chopped onion caramelized in butter gives these muffins a sweet and savory flavor. The prosciutto adds a hit of salt and richness. Serrano ham or other cured ham can be used in place of the prosciutto, if preferred. Preheat oven to 400F. Coat 12 (1/2-cup) muffin cups with cooking spray. Melt butter in a large skillet over medium heat. Add onion and cook, stirring, until golden, about 5 minutes. Stir in prosciutto and cook, stirring, for 2 minutes. Remove from the heat. Whisk flour, rosemary, baking powder, baking soda, salt and pepper in a large bowl until combined. Whisk buttermilk, eggs and oil in a medium bowl until blended. Fold the onion mixture and buttermilk mixture into the dry ingredients with a rubber spatula until evenly moistened. Divide the batter among the prepared muffin cups. Bake the muffins until lightly browned and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Serve warm. Tips & Notes Make Ahead Tip : Prepare Steps 2 & 3, keeping the onion mixture, dry and wet ingredients separate; cover and refrigerate for up 1 day. Continue with Step 4 just before baking. S(Internet Address): http://www.eatingwell.com/recipes/savory_prosciutto_muffins.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 6g Fat (32.9% calories from fat); 7g Protein; 21g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 511mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0102 --------------- END bread-bakers.v121.n033 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved