Date: Sat, 15 Jan 2022 05:08:52 +0000 --------------- BEGIN bread-bakers.v122.n001 --------------- 01. Whole-Wheat Cornbread (Reggie Dwork) 02. Basic Brioche Dough (Reggie Dwork) 03. Brioche (Reggie Dwork) 04. Cherry and Poppy Seed Muffins (Reggie Dwork) 05. Rosemary Pita Chips (Reggie Dwork) 06. Homemade Crescent Rolls with Cornmeal (Reggie Dwork) 07. Norwegian Oatmeal Molasses Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n001.1 --------------- Date: Sat, 08 Jan 2022 17:16:14 -0800 From: Reggie Dwork Subject: Whole-Wheat Cornbread * Exported from MasterCook * Cornbread, Whole-Wheat Recipe By : Food Network Kitchen Serving Size : 7 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cornmeal 3/4 cup flour -- whole-wheat 3/4 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups buttermilk 2 eggs 1 tablespoon butter -- melted 2 tablespoons honey Prep: 10 min Cook: 20 min Total: 30 min Yield: 7 Slices Preheat a 10" cast-iron skillet in a 425F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes. Cal 157, Fat 4g, Carb 26g, Sod 342mg, Fiber 3g, Pro 6g Review: I made this the other night to go with white beans. It was a huge hit. Hubby, kids, and even my father-in-law loved it! It is the best recipe I have come across for cornbread. I think the honey really set it off. Wonderful recipe! Review: This cornbread was amazing. I almost ate the entire 'loaf'! I made some substitutions based on what was on hand - white instead of wheat flour, regular milk - and doubled the honey. I don't have a cast iron skillet, so I baked it in a springform pan. I also added butter and drizzled honey on top of the cornbread when it came out of the oven. YUM! Review: After reading the previous reviews noting that this was dense and rubbery, I noticed that the recipe only used baking soda for a leavening agent. I added 1 tsp baking powder, plus 1 tsp vanilla and a shake of cinnamon. The results were amazing; it was light, moist, tender and downright delicious. It took all my self-control to limit myself to 3 pieces. Review: I was really excited to try this recipe, however, my cornbread came out rubbery and spongy, rather than light and fluffy. I'm not sure if my cast iron skillet was too large and I cooked it too long, or if my homemade buttermilk (milk and lemon juice was the cause. Not sure I'd try this recipe again. Review: I received a lot of compliments on this cornbread and was asked for the recipe multiple times. S(Internet address): https://www.foodnetwork.com/recipes/food-network-kitchen/whole-wheat-cornbread-recipe-2107026 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 4g Fat (19.8% calories from fat); 6g Protein; 30g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 389mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 1010 --------------- MESSAGE bread-bakers.v122.n001.2 --------------- Date: Sat, 08 Jan 2022 17:23:05 -0800 From: Reggie Dwork Subject: Basic Brioche Dough * Exported from MasterCook * Dough, Basic Brioche Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup whole milk -- warm, (80F to 100F) 3 tablespoons granulated sugar -- (36 g) 1 tablespoon active dry yeast -- (9 g) 3 1/4 cups all-purpose flour -- divided, (406 g) 5 large eggs -- room temperature 1 teaspoon kosher salt -- (3 g) 1 cup unsalted butter -- softened, (227 g) At its heart, brioche is the gorgeous love child of a pastry chef and a bread baker. Think of it as part bread-part cake that combines the backbone of a dessert maven's repertoire (milk, eggs, sugar, and butter) with the rich yeast of the boulangerie. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand for 10 minutes. Add 1 1/2 cups (188 g) flour and eggs, and beat at medium-low speed until smooth, 2 to 3 minutes. Remove paddle, and cover; let stand for 30 to 45 minutes. At the end of this initial fermentation process, there should be small bubbles forming around the edges of the mixture. Replace paddle attachment with the dough hook. Add remaining 1 3/4 cups (218 g) flour and salt. Knead at medium speed until dough pulls away from sides of the bowl and is smooth and elastic, 8 to 10 minutes. With mixer running at medium speed, add butter, 1 tablespoon (14 g) at a time, letting each piece incorporate before adding the next. Spray a large bowl with baking spray with flour. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F) until doubled in size, 1 1/2 to 2 1/2 hours. On a lightly floured surface, turn out dough and fold a few times to knock out a bit of air. Return dough to greased bowl; cover and refrigerate for at least 8 hours or overnight (up to 16 hours). S(Internet address): https://www.bakefromscratch.com/brioche-a-tete/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 9g Fat (52.5% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 96mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0509 --------------- MESSAGE bread-bakers.v122.n001.3 --------------- Date: Sat, 08 Jan 2022 17:29:51 -0800 From: Reggie Dwork Subject: Brioche * Exported from MasterCook * Brioche Recipe By : Kat Craddock Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups whole milk -- (5 oz.) 5 large eggs 3 1/3 cups bread flour -- plus more for dusting (1 lb. 2 oz.) 1/4 cups sugar -- plus 1 Tbsp. sugar -- (2 1/4 oz.) 1 1/2 tsp active dry yeast -- or 1 tsp instant 1 Tbsp. kosher salt -- (1/4 oz.) plus 1 tsp. kosher salt 2 sticks unsalted butter -- (9 oz.) plus 2 Tbsp. unsalted butter -- room temp, diced Nonstick cooking spray -- or canola oil, for brushing A slice of this rich, eggy bread straight out of the oven is transcendent. Yield: makes two 9" loaves Time: 10:35 In a stand mixer fitted with the paddle attachment, add the milk, eggs, flour, sugar, yeast, and salt. Mix on low speed until the dry ingredients are completely moistened, about 2 minutes, then increase speed to medium and continue mixing, scraping down the sides of the bowl as needed, until a glossy dough forms and pulls away from the sides, 9 to 11 minutes. Scrape the dough off the paddle, add the butter, and mix on low speed for 1 minute. Increase the speed to medium and continue mixing, scraping down the sides and bottom of the bowl as needed, until the butter is incorporated, and the dough is very silky, shiny, and completely homogenous, 5 to 6 minutes more. Lightly grease a large bowl with cooking spray, then transfer the dough to the bowl. Cover with a lid or plastic wrap and refrigerate for at least 6 hours or overnight. Lightly grease two 9" loaf pans. Turn the dough out onto a lightly floured surface and divide into 2 pieces. Press a piece of dough into a 6" square with even thickness. Roll the square into a tight loaf shape, pinching the seam to seal. Lightly roll the loaf back and forth a few times to extend it to about 8 1/2" long. Place the loaf, seam-side down, in one of the prepared pans. Repeat this process with the remaining piece of dough. Loosely cover both pans with plastic wrap and set aside at room temperature until the loaves are very gassy, puffed, slightly more than doubled in size, and just barely flush with the edge of the pan, about 3 hours. Preheat the oven to 300F, with a rack in the center. Bake, rotating the pans 180 once halfway through, until the loaves are evenly golden brown and cooked through, 55 to 60 minutes. Remove from the oven and let cool slightly, 2 to 3 minutes, then unmold the loaves onto a wire rack and let cool completely before slicing. The bread can be stored, tightly wrapped in plastic, at room temperature for up to 4 days. Question: I've made this recipe twice, and it always turns out quite well, with the exception that it is rather crumbly. Quick internet search indicates that it could be not enough water, salt, or fat; overproofed dough; under-kneaded dough; or too much yeast. Any suggestion on where to start the trouble shooting? S(Internet address): https://www.saveur.com/brioche-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 14g Fat (52.4% calories from fat); 5g Protein; 23g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 444mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Fresh out of the oven, this classic enriched French bread needs no embellishment it's perfect on its own. Sliced very thin and toasted, it is an excellent vehicle for rich pates or fruit preserves; buttered and griddled, it makes the most luxurious base for a ham and cheese sandwich. NOTES : 2019 - 0724 --------------- MESSAGE bread-bakers.v122.n001.4 --------------- Date: Sat, 08 Jan 2022 17:37:04 -0800 From: Reggie Dwork Subject: Cherry and Poppy Seed Muffins * Exported from MasterCook * Muffins, Cherry and Poppy Seed Recipe By : Nele Liivlaid Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Fruit Low Fat Muffins/Rolls Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRY INGREDIENTS 1 cup buckwheat flour -- (substitute any flour of your choice) 1 1/4 cups oat flour -- (substitute any flour of your choice) 2 Tbsp poppy seeds 2 tsp cinnamon 1/2 tsp cardamom 2 tsp baking powder WET INGREDIENTS 10 figs -- dried, chopped 1 cup milk -- unsweetened plant-based 2 bananas -- ripe 2 Tablespoons applesauce -- unsweetened, heaped 2 Tbsp peanut butter Pinch of sea salt -- (optional) 1/2 cup dark chocolate -- chopped,vegan 24 cherries -- fresh or frozen These soft and moist muffins are a real delight! Prep: 15 minutes Cook: 30 minutes Total: 45 minutes Yield: 12 big muffins Preheat oven to 355F (180C). Chop the figs and soak in plant-based milk for at least half an hour. While the figs are soaking finely chop the chocolate and set it aside. Combine all other dry ingredients in a bowl. Place the figs and milk in blender. Add all the remaining wet ingredients and blend until smooth. Pour the wet mixture on dry ingredients and mix well. Make sure there are no lumps. Stir in chopped chocolate. Fill 12 muffin forms (I use silicone forms) with the batter and place two cherries into each muffin. Bake for 25 to 30 minutes. Let cool a bit before removing from the forms. Cooking Tips: Try using chili chocolate for a little kick S(Internet address): https://nutritionstudies.org/recipes/dessert/spicy-cherry-poppy-seed-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 399 Calories; 9g Fat (18.8% calories from fat); 10g Protein; 77g Carbohydrate; 10g Dietary Fiber; 3mg Cholesterol; 114mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1207 --------------- MESSAGE bread-bakers.v122.n001.5 --------------- Date: Sat, 08 Jan 2022 17:43:56 -0800 From: Reggie Dwork Subject: Rosemary Pita Chips * Exported from MasterCook * Pita Chips, Rosemary Recipe By : Joanne Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pita bread rounds -- fresh 1/3 c butter -- salted 1/2 tsp garlic -- minced 1/4 tsp rosemary -- powder,(see notes) 1/2 tsp parsley -- dried These buttery Garlic Rosemary Pita Chips are crunchy, savory, and the perfect addition to any dip, soup, or even stew that you serve! PREP: 15 minutes COOK: 3 minutes TOTAL: 18 minutes SERVING SIZE: 5 chips In a bowl, combine the melted butter, garlic, rosemary, and parsley. Mix well. Brush the mixture over the entire surface of both sides of the pita bread. With a sharp knife or pizza cutter, carefully cut the pita bread into sections, resembling pizza slices. Transfer the chips to a parchment-lined baking sheet. Broil the chips for 1 - 2 minutes or until lightly browned. Flip and broil the other side as well. Remove from the oven and let cool. Serve alongside your favorite dip and enjoy! NOTES: If you can't find rosemary powder, mince some fresh or dried rosemary instead. Also, if you don't have fresh, minced garlic on hand, granulated or powdered garlic will work just as fine. Cal 171, Fat 8g, Carb 21g, Sod 261mg, Fiber 1g, Pro 4g S(Internet address): https://thesaltypot.com/buttery-garlic-rosemary-pita-chips/#mv-creation-297 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 8g Fat (42.7% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 279mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1 1/2 Fat. NOTES : 2021 - 0311 --------------- MESSAGE bread-bakers.v122.n001.6 --------------- Date: Sat, 08 Jan 2022 17:49:16 -0800 From: Reggie Dwork Subject: Homemade Crescent Rolls with Cornmeal * Exported from MasterCook * Homemade Crescent Rolls with Cornmeal Recipe By : Paige Grandjean Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Hand Made Muffins/Rolls Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- whole 2/3 cup cornmeal -- fine plain yellow, divided, plus 1 1/2 Tbsp. cornmeal -- fine plain yellow 2 1/4 tsp active dry yeast -- 1 (1/4-oz.) 1/2 cup water -- warm, (100F to 110F) 1/3 cup granulated sugar -- divided, plus 1 tsp. granulated sugar 2 large eggs -- beaten 1 1/2 teaspoons kosher salt 3/4 cup butter -- melted, divided 4 cups bread flour -- plus more for work surface Sure, you could make crescent rolls from store-bought, refrigerated dough, but for holidays and other special occasions, surprise everyone with buttery, pillowy homemade rolls. The key to the recipe is making a porridge with the cornmeal (in Step 1), which allows you to add more moisture to the dough without ending up with an overly sticky mess. Active: 30 mins Chill: 8 hrs Total: 2:35 Bring milk to a simmer in a small saucepan over medium, stirring occasionally. Gradually add 2/3 cup of the cornmeal, whisking constantly. Reduce heat to low, and cook, whisking constantly, until mixture thickens to a porridge-like consistency, about 30 seconds. Transfer mixture to a medium bowl. Let cool 10 minutes. Meanwhile, combine yeast, water, and 1 teaspoon of the sugar in a small bowl. Let stand until foamy, about 5 minutes. Place eggs, salt, and remaining 1/3 cup sugar in the bowl of a heavy-duty electric stand mixer fitted with a dough hook; stir to combine. Add cornmeal mixture, yeast mixture, and 1/2 cup of the melted butter; beat on medium speed until combined, about 1 minute. Reduce speed to low, and, with mixer running, gradually add flour, beating until dough pulls away from sides of bowl, about 6 minutes. (Dough will be lumpy.) Transfer to a lightly floured surface, and knead until dough is smooth, 3 to 4 minutes. Place dough in a large, lightly greased bowl, turning to grease top. Cover with plastic wrap, and chill 8 hours or up to overnight. Turn dough out onto a lightly floured surface. Divide dough in half, and shape each half into a ball. Roll dough ball into a 13" circle; cut into 8 wedges. Brush excess flour from wedges. Roll or stretch each wedge into a 9" long triangle. Starting from wide end, roll up each triangle, and place, point side down, 3" apart on 2 parchment paper-lined baking sheets. Curve ends to form crescents. Repeat with remaining dough half. Cover loosely with plastic wrap, and let rise in a warm place (80F to 85F) until doubled in volume, 1 hour to 1 1/2 hours. Preheat oven to 350F. Bake rolls until golden brown, 18 to 20 minutes. Brush with remaining 1/4 cup butter, and sprinkle with remaining 1 1/2 tablespoons cornmeal. Serve warm. S(Internet address): https://www.southernliving.com/recipes/homemade-crescent-rolls-with-cornmeal - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 10g Fat (36.1% calories from fat); 6g Protein; 35g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 282mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1219 --------------- MESSAGE bread-bakers.v122.n001.7 --------------- Date: Sat, 08 Jan 2022 17:59:39 -0800 From: Reggie Dwork Subject: Norwegian Oatmeal Molasses Bread * Exported from MasterCook * Norwegian Oatmeal Molasses Bread Recipe By : Lyla Franklin Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water -- boiling 1 cup oats -- quick-cooking 2 1/4 tsp active dry yeast -- (1 pkg (1.4 oz) 1/2 cup water -- warm, (110 to 115F) 1/2 cup molasses 1 tablespoon canola oil 1 teaspoon salt 6 cups all-purpose flour -- (to 6 1/2C) 1 teaspoon butter -- melted My mother used to make eight loaves at a time in a wood-burning stove. It's delicious toasted. Prep: 30 min. + rising Bake: 40 min. In a bowl, pour boiling water over oats. Let stand until mixture cools to 110 to 115F, stirring occasionally. In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5" loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour. Bake at 350F for 40 to 45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter. Cal 114, Fat 1g, Carb 23g, Sod 77mg, Fiber 1g, Pro 3g Review: I had made this same recipe over 20+ years ago and couldn't find my copy. Happy when I found this because I love the oatmeal and molasses flavor combination. Simple bread to make. To enhance the oatmeal, whole-grainness of this bread, I ground 2 cups of old-fashioned oats to make a coarse oat flour and only used 4 cups AP flour. I used 2 1/2 tsp yeast (extra 1/4 tsp to compensate for potential heaviness) and also made 3 loaves instead of 2 to share with my kids- cut baking time to 35 minutes. I love the flavor and texture of this bread and it rose fine both times. I do think it would be better as 2 loaves and next time I might use 2 c oat flour, 2 c bread flour and 2-2 1/2 c AP flour. I used my Cuisinart mixer to mix and knead dough, which gave it a good long 8 minute workout but interesting watching the dough become more elastic and change color as the gluten got more activated. Review: Very good bread. My mom made something similar to this. I made the following adjustments: 1) Regular oats, not instant; 2) 1/4 cup of molasses. I thought 1/2 cup would make it too sweet. I use Grandma's unsulfered molasses; 3) I used 4 cups of white whole wheat flour and 2 cups unbleached white. I used Kroger brand for the white whole wheat and King Arthur for the white flour. Next time I may use all white whole wheat flour. If you have never used it in your baking, give it a try. Gives a nice, subtle whole wheat flavor to bread while retaining a white flour texture. Review: This is an excellent recipe. I prefer more wheat in my breads so I added 2 Cups of Wheat flour and 3 Tablespoons of oil. After the first rise and punching down the dough I cut into four sections and produced four round loaves. They were risen for an hour, split the top into a cross, rubbed butter into the cross and baked for 30 minutes. The final product was absolutely perfect. Review: Wow!!!!!! I made this for my fam and they LOVED it!!!!!!!! A little butter and honey and you feel like you entered the gates of heaven!!! Review: I'm also from Minnesota & was thrilled to find this recipe. It tastes just like my grandma's! Review: This bread is great! I mixed it by hand as instructed, and put it in the bread maker on knead only, it kneaded for eight minutes. Halfway through the cycle, I flipped it, as this is a big size for the bread maker. Then I continued as the recipe instructs. It tastes sweet, it's smooth, and came out as the best bread I've made yet! I'll make this all the time! Review: This was a great bread recipe, very easy to make. It made two very nice loaves of tender bread with a very mild molasses taste. I gave my extra loaf to a couple who don't eat sugar and they really liked it. Review: I make this over and over. It turns out perfectly every time. S(Internet address): https://www.tasteofhome.com/recipes/norwegian-oatmeal-molasses-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 1g Fat (8.3% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 71mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0430 --------------- END bread-bakers.v122.n001 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved