Date: Mon, 01 Nov 2021 05:04:38 +0000 --------------- BEGIN bread-bakers.v121.n039 --------------- 01. Chewy Semolina Rye Bread (Reggie Dwork) 02. Ricotta Biscuits (Reggie Dwork) 03. Pancakes with Bacon, Sweet Corn (Reggie Dwork) 04. Country Herb Rolls (Reggie Dwork) 05. Carrot Pineapple Muffins (Reggie Dwork) 06. Cheesy Jalapeno Cornbread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n039.1 --------------- Date: Fri, 22 Oct 2021 18:20:31 -0700 From: Reggie Dwork Subject: Chewy Semolina Rye Bread * Exported from MasterCook * Bread, Chewy Semolina Rye Recipe By : Christine Heyn Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 cup water -- lukewarm, + 2 tablespoons water -- lukewarm, (255g) 1 tablespoon sugar -- (14g) 1 1/2 tablespoons olive oil -- (18g) 1 1/2 tablespoons onion -- minced dried, (11g) 1 1/2 teaspoons salt -- (9g) 1 1/2 tablespoons vital wheat gluten -- Note 1: 1 cup Bread Flour -- Unbleached, (120g) 1 cup rye flour -- medium, or pumpernickel flour, (106g) 1 cup flour -- semolina, (163g) 2 teaspoons instant yeast Topping:| poppy -- sesame, or the seeds of your choice My family just loves the Italian bread I make with King Arthur flours using semolina and bread flour. I decided to try combining semolina with rye and bread flour to make a hearty sandwich loaf. The dough is very easy to work with, the texture is soft (but chewy), and the taste is delicious. Note 1: optional; for higher rise, (11g) PREP: 15 mins BAKE: 25 to 30 minsTOTAL: 2 hrs 40 mins Makes: 1 loaf Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, or in the bucket of your bread machine, combine all of the dough ingredients. Mix, then knead - by hand, mixer or bread machine - until you've made a smooth, slightly sticky dough. Allow the dough to rise, covered, for 1 hour. Gently deflate the dough, and shape it into a round or oval loaf; place the loaf on a lightly greased or parchment-lined baking sheet. Or shape the dough into an 8" log, and place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the loaf with lightly greased plastic wrap, and let it rise until it's very puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat your oven to 400F with a rack in the center. Remove the plastic. Spritz the loaf with water, and sprinkle it with the seeds of your choice. Bake the bread for 25 to 30 minutes, tenting it with aluminum foil after 20 minutes to prevent over-browning. When the loaf is fully baked, a digital thermometer inserted into its center should register 190F. Remove the bread from the oven, and place it on a rack to cool. If it's in a loaf pan, turn it out of the pan onto the rack. Cool completely before slicing. Store the well-wrapped bread at room temperature for several days; freeze for longer storage. Tips: Seeds are an optional topping, but add nice flavor and crunch. Our Artisan Bread Topping or Everything Bagel Topping are both great choices. To ensure that the seeds stick, it is helpful to brush the dough with an egg wash (1 large egg beaten with 1 tablespoon of water) before adding the seeds. To bake in a glazed long covered baker: Double the recipe and after the first rise, shape the dough into a 10" log. Cover with the baker's lid and let rise until the dough domes about 1" above the rim of the baker's base, about 60 to 90 minutes. Toward the end of the rising time, preheat the oven to 400F. When the dough has risen, remove the lid and brush the top with beaten egg and sprinkle with seeds, if using. Slash the bread, replace the cover, and bake for 30 minutes. Remove the lid and bake for 5 to 10 minutes more, until the top is golden brown and the center reads 190F when measured with a digital thermometer. Remove from the oven and tilt out of the pan to cool on a rack. Cal 104, Fat 2g, Carb 18g, Sod 201mg, Fiber 2g, Pro 3g S(Internet address): https://www.kingarthurbaking.com/recipes/chewy-semolina-rye-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 2g Fat (15.0% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1022 --------------- MESSAGE bread-bakers.v121.n039.2 --------------- Date: Fri, 22 Oct 2021 18:38:53 -0700 From: Reggie Dwork Subject: Ricotta Biscuits * Exported from MasterCook * Biscuits, Ricotta Recipe By : Nicole Rucker Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups cake flour -- plus more for rolling, (500g) 3 tablespoons sugar 1 tablespoon baking powder 2 teaspoons baking soda 2 teaspoons kosher salt 2 sticks unsalted butter -- cold and cut into 1/2" cubes, (226g) 2 cups buttermilk -- cold, plus more for brushing, (472ml) 1 1/2 cups ricotta cheese -- cold whole-milk, Note 1: Something magical happened the day I decided to dump a container of fresh ricotta into my standard biscuit recipe. I thought I would get lumps and layers of cheese in the biscuits, but I got something better than that. The ricotta melts into the biscuit in most places and creates a fluffy crumb that I had been trying to achieve for years but never knew the secret to. These are dangerously addictive. Proceed with caution. Note 1: drained for at least 1 hour in a fine-mesh strainer lined with two layers of cheesecloth, (372g) Sift the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Place the bowl in the freezer to chill for 20 minutes. Add the butter to the dry ingredients and toss to combine. Pinch and smear the pieces of butter between your fingers. Processing the butter like this creates small leaves of butter that layer in the dough, resulting in flakes later. Once all the butter chunks have been pinched, grab small handfuls of flour and butter and rub the two together between the palms of your hands until the mixture resembles uneven pebbles on a sandy beach. Create a well in the center of the mixture and add 1 cup of the buttermilk. Using a fork, toss the flour and butter from around the edge of the well into the center. Fluff the buttermilk and flour mixture with the fork five or six times, until shaggy looking. Crumble the ricotta cheese into tablespoon-size chunks over the dough, making sure not to break up the cheese too much. Using your hands with your fingers spread wide open, loosely incorporate the cheese into the dough with a lift-and-gently-squeeze motion. Drizzle the remaining 1 cup of buttermilk over the dough while using the fork to bring the mixture together into a loose and shaggy mass. Scrape the dough onto a lightly floured work surface and use your hands to shape the dough into a 10 x 7" rectangle. Fold the rectangle in thirds like a letter and then rotate 90 degrees. Using a rolling pin, flatten the dough back into a 10 x 7" rectangle. Repeat the folding, rotating, and rolling process two more times, ending with the dough shaped into a 10 x 7" rectangle of about 1" thickness. Wrap the dough with plastic and refrigerate for 30 minutes. Position two racks in the center zone of your oven and preheat the oven to 400F. Line two baking sheets with parchment paper. Return the dough to the work surface and roll it out into a 12 x 10" rectangle of about 3/4" thickness. Using a sharp knife, trim and discard 1/4" from all sides of the dough. Cut the rectangle into 4 evenly spaced vertical strips, and then into 4 horizontal strips to get 16 biscuits. Place 8 biscuits about 1 1/2" apart on each prepared baking sheet. Generously brush the tops of the biscuits with buttermilk. Bake until the biscuits are golden brown and have expanded upwards to reveal fluffy layers on the sides, 18 to 20 minutes. Cool for as long as you can stand it, or risk a burned mouth and go for it. S(Internet address): https://www.splendidtable.org/story/2019/08/12/ricotta-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 15g Fat (47.2% calories from fat); 7g Protein; 31g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 538mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0205 --------------- MESSAGE bread-bakers.v121.n039.3 --------------- Date: Fri, 22 Oct 2021 18:45:04 -0700 From: Reggie Dwork Subject: Pancakes with Bacon, Sweet Corn * Exported from MasterCook * Pancakes with Bacon, Sweet Corn Recipe By : Kelly Senyei Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 strips thick-cut bacon -- uncooked 1/3 cup sliced scallions -- plus more for topping 1 1/4 cups sweet corn -- fresh or frozen (thawed) 1 1/2 cups all-purpose flour 1/2 cup cornmeal 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups buttermilk 1 large egg 2 Tablespoons unsalted butter -- melted Maple syrup -- for serving To magnify the corn flavor and add a bit of textural intrigue to this recipe, I've included a touch of cornmeal. It makes the resulting pancakes a bit more dense, but the flavor and contrast in consistency with the fluffy standard pancake batter can't be beat. PREP: 15 MINUTES COOK: 5 MINUTES Dice the bacon into 1/4" pieces then add it to a large skillet set over medium-low heat. Cook the bacon until all the fat has rendered off. Using a slotted spoon, remove the bacon from the pan into a small bowl and set it aside. Pour off all but 2 tablespoons of the fat, reserving any extra drippings to cook the pancakes (optional). Add the scallions to the pan and cook, stirring, until sauteed, about 3 minutes. Add the scallions to the bowl with the bacon and stir to combine. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a separate medium bowl or liquid measuring cup, whisk together the buttermilk, egg and melted butter. Add the wet mixture to the dry ingredients and stir just until combined. (The mixture should be lumpy.) Stir in the bacon-scallion mixture and the corn. Heat a large griddle or skillet then grease it with the reserved bacon fat or butter. Drop 1/4C portions of the batter onto the heated griddle. Once bubbles form across the tops of the pancakes, flip them once and continue cooking an additional 1 to 2 minutes or until cooked through. Serve the pancakes warm with maple syrup. Cal 572, Fat 26g, Carb 66g, Sod 659mg, Fiber 4g, Pro 17g Review: I made these this morning for breakfast as it's Shrove Tuesday. I didn't want to do sweet pancakes for breakfast and prefer savoury. These were super delicious. I added an egg to the stack at the end which was a tasty addition to the pancakes. Great recipe, thank you! Review: Excellent! We started out Thanksgiving Day with a stack of these delicious fluffy pancakes. We loved it, this is a do again! Review: Great recipe! Me and my husband do not get the American hype for sweet-sour combination, but these were really good and fluffy! We ate it with sour cream. Thanks! Review: I made these pancakes for dinner and everyone loved them. They're light, fluffy and packed with flavor! Question: Does the bacon make or break these savory pancakes? I'm a vegetarian and thinking about omitting the bacon. Response: You can definitely omit it! Just sauté the scallions and corn in olive oil or any other preferred oil. Review: You had me at "crispy lardons of thick-cut bacon," This looks like an interesting and unique recipe. Going on my 'to try' board. S(Internet address): https://www.justataste.com/sweet-corn-pancakes-bacon-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 429 Calories; 12g Fat (25.8% calories from fat); 15g Protein; 65g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 837mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0423 --------------- MESSAGE bread-bakers.v121.n039.4 --------------- Date: Fri, 22 Oct 2021 19:18:21 -0700 From: Reggie Dwork Subject: Country Herb Rolls * Exported from MasterCook * Rolls, Country Herb Recipe By : Red Star Yeast Co. Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbsp oil -- or melted butter 1 cup water 1/2 cup milk 3 Tbsp sugar 2 1/4 tsp. Active Dry Yeast -- (1/4oz, 7g) 1 egg 3 1/2 cups bread flour 1/2 cup cornmeal 1 tsp dried minced onion 1/2 tsp garlic salt 1 tsp Italian seasoning These rolls are a delicious and savory addition to any meal. In large pot over medium heat, or microwave-safe bowl, add oil (or butter), water and milk. Heat to 110-115F. Pour into a mixing bowl. Add sugar and egg; stir in yeast. Whisk until mixture is smooth. Add flour, cornmeal, onion, salt and seasoning. Stir with heavy wooden spoon. If necessary, work in a little additional flour with your hands until the dough is no longer sticky. Knead on floured surface for 2 to 3 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Punch down, cover and let rest 10 minutes. Turn out onto a lightly floured surface. Divide into 24 portions (cut dough into 4 pieces, the cut each of those into 6 pieces). To shape, roll each piece into a 6" long rope. Tie in loose knot. Place rolls into greased 9x13-inch pan. Cover and let rise until indentation remains after lightly touching. Preheat oven to 375F. Brush tops with 2 tbsp melted butter or oil. Bake 15 to 20 minutes or until golden brown. Cool on wire rack. **You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Review: Just got done making these for my Thanksgiving dinner tomorrow. I had to taste test one, and they are amazing! My whole house smells wonderful, and these rolls are going to be the perfect complement to all the other food I will be serving at dinner tomorrow. Question: I'd like to make these early for Thanksgiving. Is it possible to freeze them either before or after baking? If before baking, do I just thaw them Thanksgiving morning and stick them in the oven for a few minutes to warm them up? Thanks very much! Response: It is best to par-bake yeasted rolls. To par-bake rolls, bake them at 275-300F for about 20 minutes or until the crust begins to form, but before it starts to brown. The next day, or when you will serving them, bake them at the normal baking temperature until they are the desired color. Review: Made these tonight for a family dinner tomorrow. Oh my goodness! I am going to have to make another batch. My husband and I had to try them.and.oops we no longer have enough for our dinner tomorrow! Light, fluffy, the herbs are wonderful. No need to put additional butter on these rolls. They are delicious! S(Internet address): https://redstaryeast.com/recipes/country-herb-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 2g Fat (20.2% calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 49mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1219 --------------- MESSAGE bread-bakers.v121.n039.5 --------------- Date: Fri, 22 Oct 2021 18:24:19 -0700 From: Reggie Dwork Subject: Carrot Pineapple Muffins * Exported from MasterCook * Muffins, Carrot Pineapple Recipe By : Natalie Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon ginger 1 teaspoon salt 1/2 cup canola oil 2 eggs -- slightly beaten 1/4 cup yogurt -- plain 1 cup brown sugar -- lightly packed 1 teaspoon vanilla 1 can pineapple -- pieces, drained but not squeezed, (about 1 1/2C) 1 1/2 cups carrot -- shredded, (about 2 med) 1/2 cup raisins -- optional I used to get a happy meal with a carrot muffin to split with my mom any time we would go to McDonalds as a treat. In a way, I am a carrot muffin expert - so it is no surprise that I have found a new way to enjoy them! These carrot pineapple muffins bring a delicious tropical spin to a classic muffin flavour. You really need to try it to understand just how good it is! Prep: 10 Minutes Cook: 20 Minutes Total: 30 Minutes Preheat oven to 350F, grease or line muffin tray and set aside In a medium bowl, stir together the flour, baking powder, baking soda, salt, ginger and cinnamon and set aside In a large bowl, beat the oil, eggs, yogurt, brown sugar and vanilla together until fully incorporated. Stir in the pineapple tidbits. Add the flour mixture to the oil mixture in 3 separate additions, stirring well after each addition - dough will be very thick and sticky - this is normal Carefully fold in the carrots and raisins until evenly distributed. Divide the batter into prepared muffin tins, filling up each liner to the top. Bake in preheated oven 18 to 20 minutes, or until a toothpick inserted into center comes out clean. Allow to cool in pan for several minutes, then transfer to a wire rack to finish cooling. Review: I have been putting pineapple in my carrot muffins for about 40 yrs, along with walnuts, raisins. A nice healthy , and moist muffin. Sometimes add coconut . Have one for breakfast, and not hungry for most of the day. S(Internet address): https://www.foodtalkdaily.com/44326735/carrot-pineapple-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 8g Fat (33.0% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0202 --------------- MESSAGE bread-bakers.v121.n039.6 --------------- Date: Fri, 22 Oct 2021 18:35:09 -0700 From: Reggie Dwork Subject: Cheesy Jalapeno Cornbread * Exported from MasterCook * Cornbread, Cheesy Jalapeno Recipe By : Birdz of a Feather Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Grains Hand Made Muffins/Rolls Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cornmeal -- yellow 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup cheddar cheese -- old, cut into cubes. Don't use grated cheese. 1 jalapeño pepper -- finely diced 1 1/2 cups yogurt -- room temperature 4 tablespoons unsalted butter -- melted and cooled 1 egg -- beaten, room temperature Avocado oil spray 2 tsp brown sugar -- Lakota, or honey, optional Jalapeno cornbread is the answer to a same 'ol classic. Old cheddar and jalapeño pepper add the zip. It's a savoury delight that you can enjoy as a snack or as an accompaniment to a meal. Prep: 15 Minutes Cook: 15 Minutes Total: 30 Minutes Preheat oven to 400F. Grease a 12" cast iron skillet and/or muffin tins and set it aside. In a large bowl, place the cornmeal, baking powder, baking soda and salt. Whisk to combine well. In separate bowl, place the yogurt, butter, egg and whisk to combine well. Stir in the diced Jalapeno. Pour the wet ingredients into the dry ingredients. Mix until just combined. Then stir in the cheese cubes. The mixture will be relatively thick. Spoon the mixture into the prepared pan (s). Bake for 15 to 20 minutes until lightly golden. Note that the cast iron pan will take less time than if using the muffin pan. Remove to a cooling rack. Can be frozen once cool. Tips: Be sure to cut the cheese into cubes. S(Internet address): https://www.foodtalkdaily.com/44311627/cheesy-jalapeno-cornbread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 9g Fat (43.0% calories from fat); 6g Protein; 20g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 444mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0106 --------------- END bread-bakers.v121.n039 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved