Date: Mon, 08 Nov 2021 05:58:29 +0000 --------------- BEGIN bread-bakers.v121.n040 --------------- 01. German Stuffed Rolls Bierocks (Reggie Dwork) 02. Norwegian Christmas Loaf (Julekage) (maybelle) 03. Homemade Rye Bread (Jeff Dwork) 04. How to Dry Sourdough Starter (Jeff Dwork) 05. Strawberry Scones (Reggie Dwork) 06. Chocolate Waffles with a Fresh Raspberry Syrup (Reggie Dwork) 07. Blueberry Apple Muffins (Reggie Dwork) 08. Blackberry Goat Cheese Focaccia (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n040.1 --------------- Date: Sun, 31 Oct 2021 19:41:26 -0700 From: Reggie Dwork Subject: German Stuffed Rolls Bierocks * Exported from MasterCook * Rolls, German Stuffed Bierocks Recipe By : Sarah Ozimek Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Dough 1 c milk -- warmed to 80F 1/4 c sugar -- white 2 1/4 tsp active dry yeast 4 c all-purpose flour -- unbleached 2 Tbsp butter -- salted, melted & cooled 1 egg -- beaten 3/4 tsp salt For the Filling 1/2 lb ground beef -- (85-90% lean) 1/2 onion -- diced 3 c cabbage -- shredded, (about 1/4 of a med head) 1/4 tsp salt 1/4 tsp ground black pepper Last But Not Least 1 Tbsp milk The flavorful combination of beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer. German Bierocks: The Perfect All-In-One Meal Bierocks (pronounced bee-ROK) are yeast-raised rolls that are filled with a savory filling. They originated in Eastern Europe and are very common among German immigrants to the US. How To Make Bierocks For what looks like it could be a complicated dish, bierocks are quite simple to make. The most time consuming part is the time it takes for the bread dough to rise, and that's all hands-off time. We make use of this time to make the filling, which is just a simple sauteed mixture of beef, cabbage, and seasonings. Once your dough is risen and ready, you simply divide it into eight portions and roll each into a ball. These balls get flattened a bit, so you can add the filling and create a pocket. The important part is making sure the dough gets pinched tightly closed around the filling. You don't want any filling to spill out before you take a bite! How To Reheat Bierocks: We like to make a double batch of these rolls whenever we make them, because they freeze SO well. We freeze them after baking, so they just need to be thawed on the counter for a few hours. Then a quick stint in the microwave is really all you need to get them nice a warm! It's so handy to be able to pull a couple frozen rolls out of the freezer and reheat them for a quick meal! PREP: 2 hours 30 minutes COOK: 20 minutes TOTAL: 2 hours 50 minutes For the Dough: In a large mixing bowl, mix milk and sugar to dissolve the sugar. Sprinkle yeast over the milk mixture and let stand for 5 to 10 minutes, until the yeast softens and starts to foam. Whisk mixture to combine and whisk in 2 c of flour. Add melted butter, egg and salt. Whisk to incorporate. Stir in remaining flour 1/4 c at a time until the dough comes together. Turn dough onto your counter and knead, 10 to 15 min, until a soft, smooth dough forms, adding flour as needed. (Your finished dough should be tacky, but not stick to your hand or your kneading surface.) Shape dough into a round; place it in a greased bowl, turning to coat the dough. Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour. For the Filling: While the dough rises, make your filling. In a large non-stick frying pan, brown meat over medium high until mostly cooked, 5 to 7 min. Drain as much of the grease from the pan as you can, while not losing the meat from the pan. Return the pan to the heat and add onions. Cook 2 to 3 min, until they begin to soften. Add cabbage and cook 7 to 10 minutes, until cabbage is tender. Remove filling from heat and season with salt and pepper. Putting it all together Knock back the risen dough and turn onto your work surface. Divide dough into 8 balls (roughly 3 oz each). Flatten each ball to a circle 4-5" in diameter. (If the dough springs back, flatten as much as you can, cover, and let the dough rest for 3 to 5 min before attempting to flatten further.) Spoon 2 large tablespoons of filling onto the center of each circle, leaving the edges clear. Bring the edges together and pinch them to seal the dough completely. Continue until all the dough and filling has been used. Place the shaped bierocks on a greased baking sheet and let rise, covered 30 to 45 min, until roughly 1.5x their original size. During the last 10 minutes of rising time preheat your oven to 375F. Brush the bierocks lightly with milk and bake for 20 to 25 min, until golden brown and hollow sounding when tapped. Remove from oven and let cook on a wire rack. Notes: These rolls freeze well after baking. To eat, just take them out of the freezer in the morning and they will be thaw by lunchtime. Warm them in the microwave for 1 to 2 minutes in 30 second increments to heat through. S(Internet address): https://www.curiouscuisiniere.com/bierocks/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 409 Calories; 13g Fat (28.6% calories from fat); 14g Protein; 58g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 348mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 1031 --------------- MESSAGE bread-bakers.v121.n040.2 --------------- Date: Sun, 7 Nov 2021 08:33:09 -0800 From: maybelle Subject: Norwegian Christmas Loaf (Julekage) * Exported from MasterCook * Norwegian Christmas Loaf (Julekage) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 1/2 cup warm water -- 105 to 115 degrees F 2 cups milk -- scalded and cooled to lukewarm 1/2 cup sugar 1/2 cup butter -- softened 2 teaspoons salt 1 teaspoon freshly ground cardamom -- optional 2 eggs -- beaten 7 cups flour -- up to 8 cups total 1 cup golden raisins -- or dark raisins 1 cup mixed candied fruits -- optional Glaze and Decoration 1 egg -- slightly beaten 2 tablespoons milk Pearl sugar -- or crushed sugar cubes and/or chopped almondx Icing 1 cup powdered sugar 2 tablespoons heavy cream -- up to 3 tbsp. total 1/2 teaspoon almond extract In large bowl dissolve yeast in warm water and let stand 5 minutes. Blend in milk, sugar, butter, salt, cardamom, and eggs. Beat well. Stir in half of flour and beat well. Add remaining flour, mixing to make soft dough. Cover and let rest for 15 minutes. Sprinkle board with a little flour and turn dough out onto it. Knead 10 minutes or until dough is smooth and satiny. Last of all, knead in the fruits. Wash bowl, lightly grease it, and place dough in bowl. Turn to grease top of dough. Cover and let rise in a warm place until doubled. Punch down and let rise again until doubled in bulk. Butter three 8 or 9 inch round cake pans. Turn dough out onto a lightly oiled work surface. Divide dough into three equal parts. Shape each into a smooth round loaf and place loaves with the smooth side up in the baking pans. Cover and let rise until doubled. Preheat oven to 375 degrees F. Mix egg and milk to make a glaze. Brush tops of loaves with glaze and sprinkle with sugar and/or almonds. Bake for 25 to 30 minutes until golden and loaves test done. Top with almond glaze, if desired. Mix powdered sugar with heavy cream and almond extract until smooth. Makes 3 loaves. Description: "Scandinavian Baking" Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5950 Calories; 143g Fat (21.6% calories from fat); 135g Protein; 1034g Carbohydrate; 31g Dietary Fiber; 886mg Cholesterol; 5863mg Sodium; 343g Total Sugars; 4mcg Vitamin D; 952mg Calcium; 45mg Iron; 3050mg Potassium; 1919mg Phosphorus. Exchanges: . --------------- MESSAGE bread-bakers.v121.n040.3 --------------- Date: Sun, 07 Nov 2021 21:41:19 -0800 From: Jeff Dwork Subject: Homemade Rye Bread * Exported from MasterCook * Bread, Homemade Rye Recipe By : Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rye flour -- (120g) 2 1/2 cups bread flour -- (300g) 1 1/2 teaspoons salt 1 tablespoon caraway seeds 2 1/4 tsp active dry yeast -- (1 envelope/1/4-oz) 1 cup milk 1 tablespoon molasses -- or sugar 3 tablespoons butter -- (42g), cut in pieces 1 egg vegetable oil -- for bowl and pan 1 large egg -- beaten, for glaze Prep: 30 min Inactive: 2 hr Cook: 45 min Total: 3 hr 15 min In a large bowl, whisk together the flours, salt, caraway seeds, and yeast. Set aside. Combine the milk, molasses or sugar, and butter in a 2C microwave-safe measure. Microwave at 50% power for 60 sec. Stir mixture and microwave at 50% for 30 sec longer. Check that butter is completely melted, the molasses (or sugar) is fully incorporated, and the temperature is around 115F. Heat longer or allow to cool as needed. Lightly beat the egg and stir into the milk mixture. Transfer the milk mixture to the bowl of a stand mixer fitted with a dough hook. With the mixer running at low speed (KA1), add the flour mixture to the bowl. Beat at low speed until all the flour is incorporated. Increase speed to medium (KA4) and beat until the dough forms a ball, leaves the sides, and climbes the dough hook, about 10 to 12 min. Scrape down the sides of the bowl after beating about 8 min. Lightly oil a bowl. Remove the dough from the mixer. Using your hands, form the dough into a small ball. Place the dough in the bowl and turn it to coat all sides. Cover the bowl with plastic wrap and set aside in a warm draft-free place until it doubles in size, about 1 hour. Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. About 5 or 10 min before the rise is complete, preheat the oven to 350F and lightly oil a 5 1/2" by 9" baking pan. When rise is complete, beat the egg and brush gently over the top of the dough. Bake until lightly brown, about 45 min. Cool on a rack. Jeff's notes: We made this several times in the past week with good results. This is my version - I like melting the butter into the milk. Rises were 1 hour each at 90F, baking time 45 min. We tried 2T caraway seeds as one reviewer suggested but found the flavor too strong - and I really like caraway. YMMV. Reviews for original recipe follow: Review: Excellent! I made this recipe as written. Only thing I found is that I had to let the first rise go 2 hours as it didn't double in bulk as fast. It turned out delicious! Review: I have made this bread recipe 2x now. The first time, I followed the recipe and got a good loaf but the texture was less airy than I wanted. I also didn't have any caraway seeds so the bread tasted more like a heavier wheat bread. The second time, I made 3 substitutions: I used bread flour instead of AP flour; I used 1 T molasses in place of 1 T sugar; and I added 2 T caraway seeds instead of 1 T the recipe calls for. Someone asked about doubling caraway: definitely gives the bread that distinctive flavor, as long as you like caraway, without being too much. The bread flour made a huge difference - got a really great rise during both proofing, and in the lightness and texture. Either flour works; don't go out and buy it unless you want to experiment. The molasses added a little bit more color and smoky depth of flavor but again sugar works if you don't like molasses. Overall, work recommend this recipe - easy to make, decent, tasty loaf of rye bread in the end. Review: Made this bread yesterday and it turned out great! Review: I mixed and needed the dough in my bread machine but baked it in the oven. I doubled the caraway seeds and skipped the egg wash. The result is very tasty. Anyone increase the rye to wheat ratio? Question: Just made the dough, but wondering if I can make a round loaf on a cookie sheet? Thank you! Reply: I baked it as a round loaf on a cookie sheet and it turned out beautiful. Review: This is the rye bread I've been dreaming of! Hearty rye and caraway flavor. Solid, not an airy texture that makes great toast. My friend made fabulous Reuben sandwiches with this. The bonus is that it's so easy to make with my KitchenAid mixer. I've made it about six times in the past month and it's foolproof. I use Bobs Red Mill Dark Rye flour. A keeper! Question: Sounds like a really excellent recipe. Bit I'd like to make it artesian style (without a bread pan). Will it hold its shape during baking? Reply: Yes this recipe will work without a pan, just drag the dough on your clean counter top build some surface tension. This is a low moisture dough, and is really easy to shape without a pan, Review: I was worried that the dough was low moisture. I put mine in a Dutch oven, hope it turns out as good. Review: Oh my, this was easy, fast and delicious. I'm a novice bread maker and this worked so well! Delicious! Review: Delicious. This is a much more dense dough than im used to, but be patient and it will rise! I substituted half of the white flour with whole wheat flor. I did not have any caraway seeds but sprinkled the bread with sunflower seeds, thyme and course salt before baking. A very hearty bread - the whole family loved it Review: Easy to follow recipe. Not much work involved. Love that the recipe calls for a Tablespoon of caraway! The bread turned out fantastic with a beautiful brown crust and great texture! Yummy flavor too! S(Internet address): https://www.foodnetwork.com/recipes/homemade-rye-bread-3644913 Yield: "10 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 6g Fat (24.0% calories from fat); 8g Protein; 36g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 383mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1107 --------------- MESSAGE bread-bakers.v121.n040.4 --------------- Date: Sun, 07 Nov 2021 21:52:10 -0800 From: Jeff Dwork Subject: How to Dry Sourdough Starter You can dry your starter and store it for years! This website has many more sourdough and bread ideas with pictures. https://www.abeautifulplate.com/how-to-dry-sourdough-starter/ Drying sourdough starter: Step One: Complete a regular feeding. Once your starter is lively and bubbly (ie. reached peak activity), transfer the discard to a large sheet of parchment paper (or silicone baking mat). Unless you are taking a long-term break from baking, be sure to reserve a normal quantity of your starter for regular maintenance. Step Two: Spread the sourdough starter into a very thin layer using a large offset spatula or bench scraper. The thinner the layer, the faster and more thoroughly the sourdough starter will dry out. Step Three: Allow the sourdough starter to dry at room temperature for at least 24 to 48 hours (total time will vary depending on humidity level and may take longer). No moisture should be present and it should be very brittle once thoroughly dry. Step Four: Break the dried starter into small shards and transfer to a glass jar. Label with a date and cover with a tight-fitting lid. Store in a cool, dark place. Dried sourdough starter can be stored for years as long as it kept away from heat and moisture. --------------- MESSAGE bread-bakers.v121.n040.5 --------------- Date: Sun, 31 Oct 2021 19:45:32 -0700 From: Reggie Dwork Subject: Strawberry Scones * Exported from MasterCook * Scones, Strawberry Recipe By : Bee | Rasa Malaysia Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 2/3 stick butter -- cubed and chilled 2 eggs -- lightly beaten 1/3 cup heavy whipping cream 1/3 cup fresh strawberries -- chopped Glaze: 2 tablespoons heavy whipping cream 2 tablespoons granulated sugar Optional: butter and strawberry jam -- for serving Strawberry Scones - these perfect scones are crumbly, sweet, and made with fresh strawberries. Eat these yummy scones alone or with strawberry jam. PREP: 20 MINUTES COOK: 20 MINUTES TOTAL: 40 MINUTES Preheat the oven to 400F. Line a baking sheet with parchment paper. Combine the flour, 3 tablespoons sugar, baking powder and salt into a bowl. Add the cold butter and use your fingertips to pinch and rub until the butter is well incorporated. The mixture will resemble a coarse meal. Use a wooden spatula to combine the beaten egg and heavy cream into the dry ingredients until it forms a soft dough. Then stir in the strawberries. Lightly floured the working surface, use your hand and knead the dough until it comes together. Make the dough into a ball. Let it rest uncovered for 2 to 3 minutes. Dust more flour on top (if the dough is too wet) and pat it into a 9" round disc, about 1/2" thick. Using a floured knife, cut the dough into 8 wedges and arrange them 1" apart on the baking sheet. For the glaze, brush the scones with the heavy whipping cream and sprinkle with the sugar. Bake the scones for 18 to 20 minutes, until the bottom is lightly browned. Remove from oven and let them rest on the baking sheets for 3 to 5 minutes. Serve warm with butter and strawberry jam. NOTES: Alternately, you can roll the dough into a 10 by 12" rectangle and cut into 8 triangular scones. Cal 209, Fat 6g, Carb 32g, Sod 168mg, Pro 4g S(Internet address): https://rasamalaysia.com/strawberry-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 14g Fat (45.7% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 418mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1013 --------------- MESSAGE bread-bakers.v121.n040.6 --------------- Date: Sun, 31 Oct 2021 19:51:15 -0700 From: Reggie Dwork Subject: Chocolate Waffles with a Fresh Raspberry Syrup * Exported from MasterCook * Chocolate Waffles with a Fresh Raspberry Syrup Recipe By : Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Fruit Main Dish Pancakes/Waffles Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoons salt 1/3 cup semisweet chocolate -- melted 2 egg yolks 1 teaspoons vanilla extract 1 3/4 cups milk 1/2 cup butter -- melted, plus 5 tablespoons butter -- melted 2 egg whites 1/2 cup sugar 2 pints fresh raspberries 1 dash orange liqueur -- recommended: Grand Marnier 2 cups whipped cream -- sweetened Confectioners' sugar Prep: 10 min Cook: 10 min Total: 20 min Combine the flour, baking powder and salt in a mixing bowl. In another bowl beat the chocolate, egg yolks and vanilla lightly. Beat the milk and 1/2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close the lid quickly: do not open during baking. Bake according to the manufacturer's directions. Melt the remaining butter in a skillet over medium heat. Add the sugar, stirring constantly until it dissolves, about 1 minute. Add the raspberries and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the orange liqueur. Flame the liqueur and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with confectioners' sugar. S(Internet address): https://www.cookingchanneltv.com/recipes/emeril-lagasse/chocolate-waffles-with-a-fresh-raspberry-syrup-3644246 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1042 Calories; 71g Fat (59.8% calories from fat); 15g Protein; 92g Carbohydrate; 10g Dietary Fiber; 304mg Cholesterol; 988mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 13 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : 2019 - 0403 --------------- MESSAGE bread-bakers.v121.n040.7 --------------- Date: Sun, 31 Oct 2021 19:56:35 -0700 From: Reggie Dwork Subject: Blueberry Apple Muffins * Exported from MasterCook * Muffins, Blueberry Apple Recipe By : Cathy Trochelman Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Fruit Muffins/Rolls Nuts Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Muffins 1 egg 1/2 cup milk 1/4 cup canola oil 1/4 cup applesauce -- unsweetened 1/2 cup Greek yogurt 1/4 cup honey -- raw 1/4 cup brown sugar 1 cup apple -- peeled chopped 1 cup blueberries 1 1/2 cups whole wheat flour 1/2 cup rolled oats 1 Tbsp. flax seed -- ground 1 Tbsp. chia seeds -- ground 1 Tbsp. baking powder 1/4 tsp. salt Topping 1/4 cup rolled oats 1/4 cup brown sugar 1/4 cup coconut -- shredded 1/4 cup walnuts -- chopped Apple Blueberry Muffins are a delicious grab and go option that's perfect for breakfast or an afternoon snack. Prep: 15 minutes Cook: 20 minutes Total: 35 minutes Preheat oven to 400F. Grease one 12 cup muffin tin or one 6 cup jumbo muffin tin. Set aside. In a large mixing bowl, combine egg, milk, oil, applesauce Greek yogurt, honey, and brown sugar. Stir. In a separate mixing bowl, combine flour, oats, flax, chia, baking powder, and salt. Add to wet ingredients and mix just until all ingredients are combined. Gently fold in chopped apples and blueberries. Spoon into prepared muffin tins, filling each cup 3/4 full. Combine topping ingredients; divide evenly among muffins. Press topping down gently. Bake at 400F 20 minutes for 12 muffins or 25 minutes for 6 muffins. Remove from oven; let cool 15 minutes in pan. Remove to wire rack to cool completely. Cal 237, Fat 9g, Carb 36g, Sod 62mg, Fiber 3g, Pro 5g S(Internet address): https://www.lemontreedwelling.com/superfood-apple-blueberry-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 9g Fat (34.8% calories from fat); 6g Protein; 32g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 185mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 1223 --------------- MESSAGE bread-bakers.v121.n040.8 --------------- Date: Sun, 31 Oct 2021 20:00:56 -0700 From: Reggie Dwork Subject: Blackberry Goat Cheese Focaccia * Exported from MasterCook * Focaccia, Blackberry Goat Cheese Recipe By : SouthernFATTY Serving Size : 7 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Main Dish Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/8 teaspoon active dry yeast 1 cup flour Focaccia: 2/3 cup warm water 1 teaspoon active dry yeast 1/2 cup olive oil 2 tablespoons almond flour 1 cup bread flour -- plus 1/2 cup bread flour 1 tablespoon honey 1/2 teaspoon salt Topping: 1 cup blackberries 1/2 cup goat cheese -- crumbled 1 teaspoon pink salt -- or other variety Classic, golden focaccia with a splash of fruit (blackberries) and creamy goat cheese. Notes: Freezes well. Wrap tightly once cooled in plastic wrap. Wrap in foil and freeze. Cook: 30 mins Total: 4:30 Overnight Starter: The day before you want to bake-- Combine ingredients. Cover bowl with wrap. Leave at room temperature overnight. Dough: The day after you created the starter, add water and yeast to a mixing bowl. Let sit for 10 minutes until foamy. Add the entire starter, olive oil, almond flour, bread flour, honey, salt. Mix slowly until combined. Increase to medium speed with dough hook for 6 minutes. Place dough ball in greased bowl. Cover with plastic wrap of a damp kitchen towel. Let rise for an hour and a half. Turn out onto lightly floured surface. Fold dough in on all four sides. Return to greased bowl. Let rise again for another hour. Lightly grease pan or skillet. (I prefer to use a Grill Skillet. Great ridges!) Turn out dough into pan and lightly press into size. Brush top lightly with olive oil. Cover with plastic wrap or damp kitchen towel and let rise for another hour. Preheat oven to 425F. Press small dimples around the dough randomly. Be LIGHT with you touch. You don't want it to deflate. Drop blackberries into dimples. Sprinkle goat cheese and salt. Bake until golden, about 30 minutes. Watch closely, as you may need to place a foil tent over to prevent the topping from burning. Remove to cool and enjoy. S(Internet address): http://www.southernfatty.com/blackberry-goat-cheese-focaccia/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 378 Calories; 20g Fat (47.8% calories from fat); 9g Protein; 41g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 488mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0721 --------------- END bread-bakers.v121.n040 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved