Date: Sun, 21 Nov 2021 04:25:48 +0000 --------------- BEGIN bread-bakers.v121.n042 --------------- 01. Copycat Logan's Roadhouse Rolls (Reggie Dwork) 02. Mexican Cornbread (Reggie Dwork) 03. Blueberry Lemon Buttermilk Donuts (Reggie Dwork) 04. Copycat Romano's Macaroni Grill Rosemary Bread (Reggie Dwork) 05. Seeded Babka Buns (Reggie Dwork) 06. Whole Wheat French Bread 1 (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n042.1 --------------- Date: Sun, 14 Nov 2021 20:51:58 -0800 From: Reggie Dwork Subject: Copycat Logan's Roadhouse Rolls * Exported from MasterCook * Rolls, Copycat Logan's Roadhouse Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 1/4 tsp active dry yeast -- (2 packages (.25 oz size)) 1 teaspoon salt 2 tablespoons sugar 1/4 cup dry milk -- nonfat 1 1/4 cup water -- warm, make sure it's not too hot 1 large egg -- slightly beaten 8 tablespoons butter -- melted 2 tablespoons vegetable shortening -- butter-flavored Place 2 cups of the flour in a large mixing bowl. Add yeast, salt, sugar and dry milk, then set aside. In a separate mixing bowl, combine the water and egg then stir to blend. Make a well in the center of the dry ingredients and pour the water mixture into the well. Use your hands to mix, frequently scraping bottom and sides of bowl. (Approximately 150 strokes.) To the mix, add half of the melted butter and beat to incorporate. Add the remaining flour, 1/3 cup at a time, beating to incorporate each addition. Cover the bowl with plastic wrap, and set the dough in a warm place such as the top of the stove or inside the oven with a pan of hot tap water on the bottom rack. (Patiently) allow the dough to rise until doubled in size, about 1 hour. Take a large muffin pan and coat the bottoms and sides with butter-flavored vegetable shortening. (I have also made this in a round pie pan.) Punch down the dough, which will be very soft and sticky. Drop by the handful into prepared muffin pan cups to make 12 rolls (if you are using a pie pan, make sure each roll touches the next). Brush the dough balls with 1/2 of the remaining melted butter. Let the dough rise, uncovered, in the same warm, place until almost doubled in bulk (again). This will take about 30 minutes. Preheat the oven to 400F. Bake the rolls on the middle rack for about 16 minutes. Brush the tops of the rolls with the remaining melted butter. Serve immediately. Remember that Cinnamon Butter I told you about? The two pair perfectly together! 8 tablespoons butter 2 ounces granulated sugar 2 ounces brown sugar 4 teaspoons cinnamon Beat the above ingredients together until smooth. Cover and refrigerate. S(Internet address): http://hustlemomrepeat.com/logans-roadhouse-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 11g Fat (44.1% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 273mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1114 --------------- MESSAGE bread-bakers.v121.n042.2 --------------- Date: Sun, 14 Nov 2021 21:12:30 -0800 From: Reggie Dwork Subject: Mexican Cornbread * Exported from MasterCook * Cornbread, Mexican Recipe By : Nicole Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Posted Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal -- self-rising white 1/2 cup self-rising flour 3 cups Cheddar cheese -- shredded 2 green onions -- chopped 1/2 cup bell pepper -- green, chopped 6 chili peppers -- chopped canned green 2 eggs -- beaten 1 ounce corn -- cream, can 1/4 cup milk This cornbread recipe is an easy, moist and flavorful twist on a classic favorite. PREP: 10 mins COOK: 1 hr Preheat oven to 350F. Lightly grease a 9x9 baking pan or use a spring-form pan. Add first 6 ingredients to large bowl. Mix ingredients until well blended. Stir in eggs, cream corn and milk. Spread the batter out in a prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted in the center of the bread comes out clean. Cal 198, Carb 7g, Fat 14g, Sod 254mg, Fiber 1g, Pro 12g S(Internet address): https://allshecooks.com/mexican-corn-bread-recipe-2/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 14g Fat (47.4% calories from fat); 14g Protein; 22g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 345mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat. NOTES : 2021 - 1114 --------------- MESSAGE bread-bakers.v121.n042.3 --------------- Date: Sun, 14 Nov 2021 21:27:55 -0800 From: Reggie Dwork Subject: Blueberry Lemon Buttermilk Donuts * Exported from MasterCook * Donuts, Blueberry Lemon Buttermilk Recipe By : Nicole Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Desserts Fruit Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1/4 cup cornstarch 3/4 cup granulated sugar 2 teaspoons baking powder 1 teaspoon salt 3/4 cup buttermilk 2 large eggs 2 tablespoons butter -- unsalted, melted 1 tablespoon lemon juice 2 tsp lemon zest -- from 1 large lemon 1/2 tsp vanilla extract 1 cup fresh blueberries 1/2 cup granulated sugar Loaded with sweet blueberries enriched in a mouthwatering cake-like batter, this Blueberry Lemon Buttermilk Donuts is perfect for a quick breakfast. PREP: 15 mins COOK: 12 mins TOTAL: 27 mins Preheat oven to 425 degrees and prepare a regular donut pan with non-stick spray. In a large bowl, combine the flour, cornstarch, sugar, baking powder and salt. Mix until well combined. Using a spatula, mix in the eggs, buttermilk, butter, lemon juice and vanilla. Do not over mix. Carefully fold in the lemon zest and fresh blueberries. Spoon the batter into your donut pan, about 3/4 of the way full. This will make about 15 donuts. Bake for 9 to 12 minutes, until donuts are a light golden brown color. Once done, add the granulated sugar into a large baggie and carefully toss each donut in the sugar. It's best to do this before allowing them to cool as the sugar will stick better. Lay out on a rack to cool, serve warm or cooled. Store in an airtight container. Cal 161, Fat 3g, Carb 32g, Sod 233mg, Fiber 1g, Pro 3g S(Internet address): https://allshecooks.com/buttermilk-donuts/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 2g Fat (13.8% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. NOTES : 2021 - 1114 --------------- MESSAGE bread-bakers.v121.n042.4 --------------- Date: Sun, 14 Nov 2021 21:52:22 -0800 From: Reggie Dwork Subject: Copycat Romano's Macaroni Grill Rosemary Bread * Exported from MasterCook * Copycat Romano's Macaroni Grill Rosemary Bread Recipe By : Nicole Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast 2 teaspoons sugar 1 cup water -- warm 2 tablespoons extra-virgin olive oil -- Note 1: 2 tablespoons rosemary -- dried 1/2 teaspoon salt 2 1/2 cups all-purpose flour -- plus more for dusting 1/2 teaspoon kosher salt Freshly ground pepper Learn how to make the Copycat Macaroni Grill Rosemary Bread! Note 1: plus more for brushing and serving PREP: 2 hrs 15 mins COOK: 20 mins TOTAL: 2 hrs 35 mins Makes: 1 loaf Combine the yeast, sugar and 1/4 cup of water in a large bowl. Let stand for 5 minutes, until foamy. In the same bowl, add 1 tablespoon of olive oil, 1 1/2 tablespoons rosemary, fine salt, 3/4 cups warm water and all the flour. Mix with large spoon until dough forms. Then work dough by hand on a lightly floured surface for about 5 to 7 minutes. Rub olive oil on the inside of a clean bowl and put the dough in, cover with saran wrap or a cloth and let stand for 1 hour. The dough should have doubled in size by this time. Place a sheet of parchment paper on a baking sheet. Next, place the dough on a lightly floured surface and divide into 2 halves. Knead each piece for a minute or so, sprinkling with flour, as needed and work into a ball. Place each loaf on the prepared baking sheet. Let stand, uncovered, for about 1 hour or until dough has doubled. Preheat oven to 400F. Bake the loaves for 10 minutes. Remove them from the oven and brush with the remaining olive oil. Sprinkle with the kosher salt and pepper and crumble the remaining rosemary over top of the loaf. Return to the oven and bake for another 10 to 12 minutes, or until golden brown. Let cool slightly and serve warm. Review: I'm catering a fancy formal dinner for 40. The hostess requested Rosemary Rolls. I tried this recipe using my bread machine. I make bread often for my family but never eat it myself. When these came out of the oven, I tried one and ended up eating 3! These are to die for! The only change to the recipe I made was I added a little fresh ground pepper. Trust me...these are delicious. Review: I just made this recipe yesterday, and it came out wonderfully. My brother tried it and couldn't believe I had made it. I am proud, especially since this was my very first bread making experience. So glad I made this one, so delicious for dinner, or even for a breakfast sandwich. Review: Ok this is my first real adventure making bread and I have to say this was amazing. My only regret is that I have the other loaf to my neighbor but I'm definitely sharing this and making it again. Only thing I did differently was substitute barley malt for the sugar and used instant yeast. Question: I usually only cook for one. I love homemade bread but usually the loaves are so big. I like that these are small loaves. My question is can these be frozen? If so, what's the best way to bring them back to life? Reply: I'm sure the bread can be frozen, although I haven't done so myself. I imagine thawing it and then warming it by the slice for 10 to 15 seconds in the microwave might do the trick. Review: This was easy and so delicious. I also added a Teaspoon of pepper with the rosemary and flour. This recipe is a keeper for sure!! Review: This bread turned out amazing. So similar to Macaroni Grill's! The whole family loved it! Review: I love this recipe, the 1st time I made it I ate all of it by myself. Now I make this bread once a week. Question: Is it okay to leave half of the dough in the fridge for a day if I dont want to bake both of them at the same time? Reply: For sure! Review: I used your recipe and baked the bread in a wood fired oven, it was fantastic! It's an easy to follow recipe especially for a beginner bread baker! Review: Just made this and it's DELICIOUS. Next time I'll add some more salt and garlic for a little kick! I was able to use fresh rosemary from my garden! So good! Review: Easy easy if you use the dough hook on your Kitchen Aid mixer, it does all the work! I used fresh rosemary also and it was great. Making it now for a second time for company, my new favorite bread! Source: "Adapted from the Food Network" S(Internet address): https://allshecooks.com/copycat-macaroni-grill-rosemary-bread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 3g Fat (19.6% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 169mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1114 --------------- MESSAGE bread-bakers.v121.n042.5 --------------- Date: Sat, 20 Nov 2021 18:04:39 -0800 From: Reggie Dwork Subject: Seeded Babka Buns * Exported from MasterCook * Buns, Seeded Babka Recipe By : King Arthur Baking Co. Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 1/2 cups Bread Flour -- Unbleached, (to 1 2/3C or (177g to 201g)) 3/4 cup spelt flour -- or (74g) See Note 3 tablespoons nonfat dry milk -- or Baker's Special Dry Milk, (27g) 1 tablespoon sugar -- (14g) 1 teaspoon salt 1 1/2 teaspoons instant yeast 3/4 cup water -- (170g) 2 tablespoons unsalted butter -- soft, (28g) Filling 1/4 cup unsalted butter -- soft, divided (4 Tbsp, 57g) 1/3 cup Artisan Bread Topping -- or seed blend of your choice (43g) Ever wish you could eat a whole babka? Enter the babka bun, a single-serving version of the twisted loaf we've all grown to love. Spiraled with aromatic seeds and butter and made with a wholesome proportion of spelt flour, these buns are a savory variation worthy to compete with your best dinner roll. Note: 74g White Whole Wheat Flour (5/8C) PREP: 30 mins BAKE: 18 to 22 mins TOTAL: 4 hrs Transfer the dough to a lightly greased work surface, and roll or pat it into a 12" x 16" rectangle. Carefully (to avoid tearing the dough) spread 3 tablespoons (43g) of the butter evenly over the dough and sprinkle with the Artisan Bread Topping or seed blend. Starting from a long side, roll the dough into a 24" log. The dough should stretch naturally to this length just from being rolled into a log, but you can help it along if necessary by rolling it between your hands and the work surface. Pinch the seam to seal. With the log seam-side up, use a bench knife or chef's knife to cut the log in half lengthwise along the seam to make two long, narrow pieces of dough. Turn the pieces so that the exposed filling side is up, then twist the two pieces into a braid (this may get a little messy; just do the best you can). Cut the braid at 4" intervals so that you end up with six mini twists. Fold the twists in half, cut sides facing outward, and place them rounded/folded end up in the lightly-greased wells of a popover pan. Cover the buns loosely with lightly greased plastic wrap and allow to rise at room temperature for 60 to 90 minutes, until they crown 1/2" over the rim of the popover wells. Towards the end of the rising time, preheat the oven to 400F. Melt the remaining tablespoon (14g) of butter and brush it atop the buns. Bake the buns for 18 to 22 minutes, until golden brown. Remove the buns from the oven, allow to cool in the pan for 5 minutes, then transfer them to a rack to cool completely. Store leftover buns well wrapped at room temperature for several days, or in the freezer for up to 3 months. Reheat room-temperature buns in a low (300F) oven for 5 to 10 minutes, or frozen buns for 10 to 15 minutes. Tips: If you don't have a popover pan, these buns can be baked in a standard muffin pan. They'll be wider and shorter, rising about 1 1/2" over the edge of each muffin cup, but they'll be equally delicious. For best results space the buns out in every other cup of the muffin pan so that they have room to expand without touching one another. Cal 340, Fat 16g, Carb 40g, Sod 420mg, Fiber 4g, Pro 10g S(Internet address): https://www.kingarthurflour.com/recipes/seeded-babka-buns-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 298 Calories; 13g Fat (37.9% calories from fat); 7g Protein; 39g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 495mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0828 --------------- MESSAGE bread-bakers.v121.n042.6 --------------- Date: Sat, 20 Nov 2021 18:29:02 -0800 From: Reggie Dwork Subject: Whole Wheat French Bread 1 * Exported from MasterCook * Bread, Whole Wheat French 1 Recipe By : Elizabeth Yetter Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- room temp 1 tsp. active dry yeast 2 tsp. brown sugar 1/2 tsp. salt 1 1/3 cups whole wheat flour 3/4 cup bread flour 2 tbsp. cornmeal -- for baking sheet Sure, you can buy some whole wheat French bread at the store, but you won't get the same delicious flavor as homemade French bread. This is a very easy recipe to use, great for beginners, and it does not require any fancy pans - just a baking sheet. Prep: 2 hrs Cook: 25 mins Total: 2 hrs 25 mins In a medium bowl, mix water and yeast. Add brown sugar, salt, and whole wheat flour. Mix well. Slowly add in remaining bread flour, enough to make a dough that follows the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in a medium-sized greased bowl. Turn dough over in a bowl so that the top is also lightly greased. Cover dough with a clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size. Grease and sprinkle cornmeal over a baking sheet. Punch down dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Roll out dough into a long rectangle, about 15" in length. Roll up dough along the long side. Pinch seams and tuck under ends. Place loaf on a prepared baking sheet. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size. Use a sharp knife to cut 4 or 5 slashes across the top. Bake bread at 375F for 25 minutes or until golden brown. Remove bread from the sheet and let cool on a rack. Tips: Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising. Store flour properly to keep it from spoiling. Spraying rolls with water while they bake will produce a crispy crust. Brush rolls with egg white before baking to produce a shiny crust, brush with milk to produce a dark, shiny crust, and brush rolls with butter immediately after baking to produce a soft crust. Review: When you make it, instead of putting the salt, flour, brown sugar, yeast and water together, only put the water (should be somewhere around 90-100F), brown sugar and yeast together then set it aside for about 5-10 minutes until it starts looking bubbly. That activates the yeast so itll do its thing, then you can add the salt and flour. Active dry yeast needs to activate, the sugar is just what it eats. You could use instant yeast instead and you dont have to do the activation process just dont put the salt in at the same time because it kills yeast. S(Internet address): https://www.thespruceeats.com/whole-wheat-french-bread-427516 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 1g Fat (4.5% calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1120 --------------- END bread-bakers.v121.n042 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved