Date: Sat, 16 Oct 2021 06:06:42 +0000 --------------- BEGIN bread-bakers.v121.n037 --------------- 01. Whole Grain Cranberry-Apple Scones (Reggie Dwork) 02. Soft Whole-Wheat Dinner Rolls (Reggie Dwork) 03. One Dish No-Knead Bread (Reggie Dwork) 04. Lavender Tea Bread (Reggie Dwork) 05. Bread Machine Kugelhopf Bread (Reggie Dwork) 06. Re: making pizza dough (Susie B) 07. Red Star Platinum Yeast (Marie Lyons) 08. response to Phyllis (Megan Lee) --------------- MESSAGE bread-bakers.v121.n037.1 --------------- Date: Sat, 02 Oct 2021 18:08:53 -0700 From: Reggie Dwork Subject: Whole Grain Cranberry-Apple Scones * Exported from MasterCook * Scones, Whole Grain Cranberry-Apple Recipe By : Susan Reid Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Low Fat Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour -- or white whole wheat flour 1 cup oat flour 1/2 cup unbleached all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chilled unsalted butter -- (1 stick), cut into 1/2" cubes 1/2 cup dried cranberries 1/2 cup diced dried apples 1/2 cup chilled buttermilk -- plus more for glaze 1/4 cup frozen apple juice concentrate -- thawed 1 large egg Coarse sugar crystals These are best served warm. Preheat oven to 375F. Line large rimmed baking sheet with parchment paper. Combine first 8 ingredients in large bowl; whisk to blend. Using back of fork, cut in butter until mixture resembles coarse meal. Add cranberries and apples and toss to distribute evenly. Whisk 1/2 cup buttermilk, juice concentrate, and egg to blend in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until evenly moistened. Turn dough out onto lightly floured work surface. Gently knead 2 or 3 turns to bind. Divide dough in half. Pat out each half to 6" diameter, 3/4" thick round. Cut each round into 6 wedges. Arrange scones on prepared sheet, spacing at least 1" apart. Brush scones with buttermilk to glaze, then sprinkle with coarse sugar. Bake scones until puffed and brown and tester inserted into centers comes out clean, about 22 minutes. Serve warm. Cal 246, Fat 9g, Carb 38g, Sod 179mg, Fiber 3g, Pro 5g S(Internet address): https://www.epicurious.com/recipes/food/views/whole-grain-cranberry-apple-scones-241368 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 10g Fat (32.5% calories from fat); 6g Protein; 42g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 249mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0725 --------------- MESSAGE bread-bakers.v121.n037.2 --------------- Date: Sat, 02 Oct 2021 18:13:13 -0700 From: Reggie Dwork Subject: Soft Whole-Wheat Dinner Rolls * Exported from MasterCook * Rolls, Soft Whole-Wheat Dinner Recipe By : Hannaford Brothers Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C lowfat 2% milk 1/4 C sugar 1/4 C unsalted butter 1/4 C canola oil 3 eggs 1 pkg rapid-rise dry yeast 3 C whole wheat flour 2 C cake flour 1 1/4 tsp salt 2 tbsp wheat germ PREP: 3 hrs COOK: 20 mins READY IN: 3:20 Whisk milk, sugar, butter, oil and 2 eggs in a large bowl. Whisk yeast, whole-wheat flour, 1 1/2 C cake flour and salt in a medium bowl. Gradually stir the dry ingredients into the wet ingredients using a wooden spoon. The dough will be very sticky. Sprinkle 1/2 C cake flour on a work surface. Turn out the dough onto it and knead until all the flour is incorporated, 1 to 2 min. Coat a large bowl with cooking spray. Transfer the dough to the bowl, coat the top with cooking spray and cover with plastic wrap. Let rise at room temperature (about 70F) until doubled in volume, 1 1/4 to 2 hrs. Coat a 9"x13" metal baking pan with cooking spray. Turn the dough out onto a lightly floured surface; pat into a rough 7"x10" rectangle. Cut lengthwise into 4 equal strips using a bench knife or butter knife. Then cut each strip crosswise into 6 equal portions. (Each portion will weigh 1 1/4-1 1/2 oz.). Working with one portion of dough at a time, gather and pinch the edges together, shaping the dough into a rough ball. The spot where the edges come together is the bottom of the ball. Place each ball, bottom down, on a clean work surface. With a slightly cupped hand, move the ball around in a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight. (If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls. Reroll once the dough relaxes.). Arrange the rolls in the prepared pan. Cover with plastic wrap. (If following make-ahead instructions, refrigerate the rolls now.)* Let the rolls rise at room temperature until almost doubled in size, about 1 1/4 hrs. Prepare through Step 4 and refrigerate overnight. Remove from the refrigerator and let rise until almost doubled in size, about 3 1/2 hrs. Continue to Step 6. S(Internet address): https://www.savemart.com/recipes#/5944 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 6g Fat (32.8% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 129mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1220 --------------- MESSAGE bread-bakers.v121.n037.3 --------------- Date: Sat, 02 Oct 2021 19:38:02 -0700 From: Reggie Dwork Subject: One Dish No-Knead Bread * Exported from MasterCook * Bread, One Dish No-Knead Recipe By : Heather Chambers Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1 1/2 cups warm water -- (110 to 115F) 2 3/4 cups all-purpose flour 2 tablespoons sugar 2 tablespoons olive oil 1 1/2 teaspoons salt Here's a very easy way to have homemade bread for dinner tonight. Don't worry if you're new to baking. Anyone who can stir can make this no knead bread a success! Prep: 15 min. + rising Bake: 40 min. In a large bowl, dissolve yeast in warm water. Stir in remaining ingredients to form a wet dough; transfer to a greased 2 1/2-qt. baking dish. Cover; let stand in a warm place 1 hour. Stir down dough. Cover; let stand 1 hour. Preheat oven to 425F. Bake 20 minutes. Reduce oven setting to 350F. Bake until top is golden brown and a thermometer reads 210F, about 20 minutes longer. Remove bread from baking dish to a wire rack to cool. Serve warm. Cal 133, Fat 3g, Carb 24g, Sod 296mg, Fiber 1g, Pro 3g Review: This was so easy to prepare, and delicious! It was so good with stew for supper-comfort food for sure! Review: The great thing about this recipe is the speed -- about 2 hours from start to dinner table. Review: This is very easy to make and I love the way it tastes. My only complaint is that it crumbles very easily and so it was a challenge to slice it and use it for grilled cheese. It tastes so good though that I'll be making it again anyway.I did decrease the sugar to one tablespoon because one review said the bread was slightly sweet and I didn't want a bread that tasted sweet at all. Review: Very simple to make and is very good but more like a dense bread vs. a kneaded yeast bread. We loved it toasted too and the house smells wonderful while baking. Review: Very simple to make and is very good but more like a dense bread vs. a kneaded yeast bread. We loved it toasted too and the house smells wonderful while baking. Review: So easy! Baked in a round 2 1/2qt casserole. After it was done baking, I brushed the top with a little butter and covered it with foil. Disappeared quickly, will definitely make two loaves S(Internet address): https://www.tasteofhome.com/recipes/one-dish-no-knead-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 3g Fat (17.4% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0428 --------------- MESSAGE bread-bakers.v121.n037.4 --------------- Date: Sat, 02 Oct 2021 19:54:06 -0700 From: Reggie Dwork Subject: Lavender Tea Bread * Exported from MasterCook * Bread, Lavender Tea Recipe By : Cynthia Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 Tablespoons dried lavender 6 Tablespoons butter -- softened 2 eggs 1 1/2 Teaspoons baking powder 1 cup white sugar 2 cups all-purpose flour 1/4 Teaspoon salt At our most recent Tea Time, I made this Lavender Tea Bread. The aroma when it is baking is divine. With just a hint of lavender this bread is rich and buttery. PREP: 10 MIN COOK: 50 MIN Preheat the oven to 325F. Grease and flour a 9X5" loaf pan. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack. Notes: If you have fresh culinary lavender, double it and chop it before adding to the milk. S(Internet address): https://feedingbig.com/lavender-tea-bread.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 5g Fat (30.6% calories from fat); 3g Protein; 22g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 122mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0423 --------------- MESSAGE bread-bakers.v121.n037.5 --------------- Date: Sat, 02 Oct 2021 20:09:00 -0700 From: Reggie Dwork Subject: Bread Machine Kugelhopf Bread * Exported from MasterCook * Bread Machine Kugelhopf Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Ethnic Fruit Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- lukewarm 3 cups bread flour -- white 1 1/2 tablespoons dry milk 3 tablespoons sugar 1 teaspoon salt 2 tablespoons butter 1 3/4 teaspoons lemon zest -- fresh 1/3 cup almonds -- chopped 1/3 cup raisins -- golden 3/4 teaspoon vanilla extract 3 teaspoons active dry yeast Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 4g Fat (22.2% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 153mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v121.n037.6 --------------- Date: Mon, 11 Oct 2021 12:59:11 +0000 From: Susie B Subject: Re: making pizza dough Re: making your own pizza dough. This is a pretty basic question, but figured I'd ask. At what point can you freeze the dough? After mixing and kneading? Thanks! Susie Atlanta --------------- MESSAGE bread-bakers.v121.n037.7 --------------- Date: Mon, 11 Oct 2021 19:28:59 +0000 (UTC) From: Marie Lyons Subject: Red Star Platinum Yeast Hi, I have used Red Star Platinum Yeast and I like the results. However, I have also used Fleischmann active dry yeast in a jar along with King Arthur Diastatic Malt Powder and have gotten a similar result for less money. https://shop.kingarthurbaking.com/items/diastatic-malt-powder You only need 1/2 to 1 teaspoon of the malt powder per 3 cups of flour. So a bag of malt powder goes a long way. Enjoy. Marie --------------- MESSAGE bread-bakers.v121.n037.8 --------------- Date: Fri, 15 Oct 2021 14:25:34 -0400 From: Megan Lee Subject: response to Phyllis Hi, Phyllis! I use Red Star active dry yeast, because it is available and inexpensive at Costco. Maybe I don't have as discerning of a palate, but I haven't found any reason to switch- I guess I think all commercial yeasts are pretty similar? Maybe Platinum would decrease the rise time, but I never have minded waiting (I keep SD starter as well), so it's not a big deal to me :) I hope others have some more valuable input! --------------- END bread-bakers.v121.n037 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved