Date: Sun, 30 Jan 2022 05:38:33 +0000 --------------- BEGIN bread-bakers.v122.n003 --------------- 01. Quick Rosemary Dinner Rolls (Reggie Dwork) 02. Blue Corn Tortillas (Reggie Dwork) 03. Homemade Bagels (Reggie Dwork) 04. Nana's Rosemary Biscuits with Cranberries (Reggie Dwork) 05. Whole-Grain Corn Bread (Reggie Dwork) 06. Bread Machine Flavorful Herb Bread (Reggie Dwork) 07. 90 Minute Buttercrust Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n003.1 --------------- Date: Mon, 24 Jan 2022 17:47:55 -0800 From: Reggie Dwork Subject: Quick Rosemary Dinner Rolls * Exported from MasterCook * Rolls, Quick Rosemary Dinner Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- warm 1/2 cup olive oil 1/4 cup sugar 2 Tbsp. active dry yeast 3 1/2 cups all-purpose flour -- divided 4 tsp. rosemary -- dried, minced, divided 1 tsp. table salt 1 egg Olive oil Coarse salt Total time: 1 hour Preheat oven to 400F. Coat a 9x13" baking dish with nonstick spray. Whisk together water, 1/2 cup oil, sugar, and yeast in the bowl of a stand mixer; let proof 10 minutes. Combine 2 cups flour, 3 tsp. rosemary, and table salt; add to bowl with egg and mix on low speed with a dough hook to combine. Mix in remaining 1 1/2 cups flour, in 3 additions, until combined. Increase speed to medium and knead dough 3 minutes. Shape dough into 12 balls and place in prepared dish; brush tops with oil and sprinkle with remaining 1 tsp. rosemary and coarse salt. Let rolls rest 10 minutes, then bake until golden, 17-20 minutes. Cal 234, Fat 11g, Carb 30g, Sod 205mg, Fiber 1g, Pro 5g Source: "Cuisine at Home, Oct 2018" S(Internet address): - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 697 Calories; 11g Fat (14.6% calories from fat); 18g Protein; 128g Carbohydrate; 5g Dietary Fiber; 18mg Cholesterol; 205mg Sodium. Exchanges: 8 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0124 --------------- MESSAGE bread-bakers.v122.n003.2 --------------- Date: Mon, 24 Jan 2022 18:07:12 -0800 From: Reggie Dwork Subject: Blue Corn Tortillas * Exported from MasterCook * Tortillas, Blue Corn Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups blue corn flour -- (masa harina) 3/4 tsp. kosher salt 1 1/2 cups water -- warm BLUE CORN FLOUR Blue corn (also known as Hopi maize) is grown in Mexico and the Southwestern United States, and is often ground into a flour. Blue corn flour is a staple of New Mexican cuisine and is commonly used to make tortillas. Tortilla presses can be found at most kitchen or general merchandise stores and are often less than $30. Makes 15 (6") tortillas Total time: 1 hour Whisk together corn flour and salt; stir in water to combine. Gently squeeze dough (it should feel like soft cookie dough). Add additional water or corn flour, a little at a time, if dough seems too dry or too wet. Cover dough with a damp cloth or plastic wrap and let rest 15 minutes. Divide dough and shape into 15 ping pong-sized balls; cover with a damp cloth or plastic wrap. Gently press one dough ball in a zipper-lock freezer bag into a 1/8" thick tortilla using a tortilla press; flip and press again. Remove tortilla from press and freezer bag. Cook tortilla in a preheated castiron skillet over medium-high until slightly dry, 1 to 2 minutes per side. Transfer tortilla to a plate; cover with a towel. Repeat pressing and cooking with remaining dough balls. Per tortilla: Cal 54, Fat 1g, Carb 11g, Sod 98mg, Fiber 1g, Pro 1g Source: "Cuisine at Home, Oct 2018" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; 1g Fat (9.0% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 95mg Sodium. Exchanges: 1 Grain(Starch). NOTES : 2022 - 0124 --------------- MESSAGE bread-bakers.v122.n003.3 --------------- Date: Mon, 24 Jan 2022 18:59:05 -0800 From: Reggie Dwork Subject: Homemade Bagels * Exported from MasterCook * Bagels, Homemade Recipe By : Sharon Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the bagels: 1 1/2 teaspoons instant yeast 1 1/2 cups warm water 22 ounces bread flour -- measured in grams (623 grams) 2 teaspoons salt 4 teaspoons barley malt syrup 3 tablespoons cornmeal -- for dusting 1/2 cup sesame seeds 1/2 cup poppy seeds For the bagel bath: 3 quarts water 1 1/2 tablespoons barley malt syrup 1 tablespoon baking soda 1 teaspoon salt The chewiest bagels you'll ever make, with the perfect crispy, shiny shell on the outside. You won't ever want to toast your bagels again after trying these! Prep: 1 hour Cook: 20 minutes Passive Time: 12 hours For the bagel dough: Place warm water in a small bowl. Sprinkle instant yeast over the water and let it sit to foam a little. It should take no more than 10 minutes. If it does not foam, the water was not the right temperature or the yeast is dead (expired). Prepare large baking sheet by dusting with cornmeal. Set aside. Combine flour, salt, and barley malt syrup in the bowl of a stand mixer using a dough hook. Add in yeast mixture and mix on low or until dough starts to come together, about 4 minutes. Now it's time to knead the dough. Increase speed to medium-low and beat for 7 to 10 minutes or until the dough is smooth and stiff. It should not be sticky, whatsoever. Remove dough from bowl and onto clean work surface. Cut dough into 8 equal pieces. Roll into smooth bowls and place on prepared baking sheet. Cover with plastic wrap and let the dough sit, untouched, for 5 minutes. Once rested, remove one dough ball from baking sheet, Using your thumb, poke a hole all the way through the center of the ball. Using your thumb as a guide, expand the hole to make the bagel shape. The dough should form a 4-inch bagel. Repeat with the other dough balls. Place the dough balls back onto baking sheet and cover tightly with plastic wrap. Place in refrigerator to rise overnight (about 12 to 14 hours). When you're ready to make the bagels, place pizza stone in the oven and preheat to 450 degrees. Let it preheat for 30 mins-1 hour. Before we bake, we'll dip the bagels in a bath. See below. For the bagel bath: While the oven preheats, let's dip the bagels in a bath to give them the shiny exterior. Fill large pot with 3 quarts of water and bring to a rolling boil. Reduce to a gentle simmer and then add barley malt syrup, baking soda, and salt. Give it a stir to combine. Place 3-4 bagels into bath and let them poach for 45 seconds. Flip and poach for another 45 seconds on the other side. Remove from liquid with a slotted spoon. Place onto cornmeal baking sheet and cover with sesame seeds, poppy seeds, or keep plain. Repeat with rest of the bagels. Once oven is preheated, add all bagels to pizza stone using a large spatula or pizza peel. If your pizza stone isn't large enough to hold all the bagels, bake them in batches. Bake bagels for 12 to 15 minutes or until they reach a nice golden brown top. Rotate bagels if some are browning faster than others. Remove from oven and let the bagels cool for at least 10 minutes before serving. Slice with a serrated knife and serve with your favorite spreads, like butter or cream cheese! Bagels are best on the day they're baked. But you can freeze the leftovers for up to two months. To defrost, microwave for 30 seconds. Source: "adapted from Washington Post" S(Internet address): https://www.yummly.com/recipe/Healthy-Parmesan-Crusted-Chicken-2324121 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 394 Calories; 10g Fat (22.3% calories from fat); 13g Protein; 64g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1288mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat. NOTES : 2018 - 0803 --------------- MESSAGE bread-bakers.v122.n003.4 --------------- Date: Mon, 24 Jan 2022 19:28:46 -0800 From: Reggie Dwork Subject: Nana's Rosemary Biscuits with Cranberries * Exported from MasterCook * Biscuits, Nana's Rosemary Biscuits with Cranberries Recipe By : Maureen Callahan Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 3/4 ounces all-purpose flour -- about 1 1/C 1/2 cup old-fashioned rolled oats 1 tablespoon baking powder 1 tablespoon sugar 1/2 teaspoon salt 4 tablespoons unsalted butter -- chilled, cut into small pieces 1/2 cup dried cranberries 2 teaspoons fresh rosemary -- finely chopped 3/4 cup nonfat buttermilk -- very cold From the Kitchen of...Maureen Callahan, Longtime Contributor"My Irish grandmother added fresh rosemary from the garden to her biscuits. We like to include cranberries for the best mini turkey sliders the next day--if there are any biscuits left over."When punching out dough rounds, avoid twisting the biscuit cutter, which will seal the edges and interfere with rising. Hands-On: 11 mins Total: 44 mins Preheat oven to 425F. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking powder, sugar, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Fold in cranberries and rosemary. Chill for 15 minutes. Add buttermilk to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead gently until dough just comes together. Divide dough in half; wrap 1 piece in plastic wrap, and refrigerate. Roll remaining dough into a 1/2" thick (8 x 4") rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a 1/2" thick (8 x 4") rectangle; dust top of dough with flour. Cut dough with a 2" biscuit cutter to form 6 rounds, rerolling scraps as needed. Place dough rounds 1" apart on a baking sheet lined with parchment paper. Repeat procedure with remaining piece of dough. Bake at 425F for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm. Cal 129, Fat 4g, Carb 21g, Sod 236mg, Fiber 1g, Pro 3g Source: "Cooking Light November 2015" S(Internet address): https://www.myrecipes.com/recipe/nanas-rosemary-biscuits-cranberries - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 4g Fat (33.6% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0124 --------------- MESSAGE bread-bakers.v122.n003.5 --------------- Date: Mon, 24 Jan 2022 20:11:42 -0800 From: Reggie Dwork Subject: Whole-Grain Corn Bread * Exported from MasterCook * Corn Bread, Whole-Grain Recipe By : Ann Taylor Pittman Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/2 ounces cornmeal -- whole-grain yellow, (about 1 1/2C) 4 3/4 ounces whole-wheat flour -- white, (about 1C) 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 1/2 cups nonfat buttermilk 1/4 cup canola oil 2 large eggs -- lightly beaten 3 tablespoons unsalted butter We always cook two pans of corn bread at Thanksgiving: One is done a day ahead as the base for corn bread dressing, and the other goes into the oven at the last minute so it's hot and crusty at the table. Toasted leftovers get drizzled with honey at breakfast. Medium to fine-ground cornmeal works well for this corn bread, but you can substitute a coarser grind if you prefer a heftier texture. Hands-On: 15 mins Total: 40 mins Serving size: 1 wedge Place a 10" cast-iron skillet in oven. Preheat oven to 450F (leave pan in oven as it preheats). Weigh or lightly spoon cornmeal and flour into dry measuring cups; level with a knife. Combine cornmeal, flour, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Combine buttermilk, oil, and eggs, stirring with a whisk. Add to cornmeal mixture; stir just until batter is combined. Cut butter into pieces. Carefully place butter in hot skillet in oven; bake at 450F for 1 to 2 minutes or until butter melts and begins to brown. Carefully remove pan from oven, and pour butter into batter, stirring just until combined. Immediately pour batter into pan. Bake at 450F for 20 minutes or until browned on edges and lightly browned on top. Cool 5 minutes before slicing; serve warm. Cal 185, Fat 9g, Carb 22g, Sod 301mg, Fiber 2g, Pro 5g Source: "Cooking Light November 2015" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 9g Fat (41.4% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 295mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0124 --------------- MESSAGE bread-bakers.v122.n003.6 --------------- Date: Mon, 24 Jan 2022 20:17:19 -0800 From: Reggie Dwork Subject: Bread Machine Flavorful Herb Bread * Exported from MasterCook * Bread Machine Flavorful Herb Bread Recipe By : Gerri Hamilton Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- warm whole, (70 to 80F) 1 large egg -- room temp 2 tablespoons butter -- softened 1/4 cup onion -- dried minced 2 tablespoons sugar 1 1/2 teaspoons salt 2 tablespoons parsley -- flakes, dried 1 teaspoon oregano -- dried 3 1/2 cups bread flour 2 teaspoons active dry yeast This bread is one of my favorites. It has a wonderful texture and slices beautifully, and the flavor of the herbs really comes through. (Psst - If you don't have a bread machine on hand, learn how to make bread without one!) Prep: 15 min. Bake: 3 to 4 hours Makes: 1 loaf (16 slices) In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe. Cal 125, Fat 2g, Carb 23g, Sod 248mg, Fiber 1g, Pro 5g Review: You can find bread machines at Thrift Stores now, $5-10 each! I bought 2 so I can make 1 more for a gift. E-Z P-Z! This worked well but I like to use Italian Seasoning from an herb bottle. It has a variety of seasonings. Review: without a machine: https://www.tasteofhome.com/article/how-do-i-make-the-dough-for-bread-machine-recipes-without-a-bread-machine/ Review: Best bread ever. My daughter-in-law had to make it for me, as I don't have a bread machine and there were no manual directions. It's especially good toasted and slathered with butter-(OK I know that's not healthy- but it's delicious!) Review: The settings on bread machines bake the bread for a programmed amount of time; then signal when the cycle is over. I LOVE my machine! Review: Was just looking for a herbed bread recipe to make for supper, and this looked good - it was super good bread! I did add another tablespoon of milk after the first 5 minutes of mixing, and it came out beautiful. Smelled delicious while it was baking, too Review: I tried this recipe today. I changed it slightly. I used 100% whole wheat instead of white and 1/2 cup fresh green onions instead of the dried onion. I also added a little garlic powder. I had a little trouble with the wet/dry ratio on this recipe which I think is why the top flopped in a little (maybe a little too much yeast for how much flour). I ended up adding a LOT more milk than this recipe calls for and 1/2 cup less flour. The flavor of this bread is delicious. It would be awesome with cheese or anything tomato based. Mmmmm. Review: For those of you who would like info on a traditional bread making method for this recipe, it is no different than following any other traditional recipe. Start with the liquids, egg, add the instant yeast, then sugar (or pre-risen traditional yeast/sugar/ water for ten minutes) then half the flour; add the salt (never let the salt touch the yeast directly or it can affect how the bread rises). Add the rest of the flour. Oil a bowl; let rise about an hour and 15 to 30 mins. until double or when you poke your finger into the dough your thumbprint leaves an indentation. Make into buns or bread. Let rise until double about 45 to 60 mins. depending how warm your kitchen is; I usually turn the thermostat up to 25c; the dough will rise beautifully! Bake 18 mins. @ 400 for buns until golden or 20 mins. for small bread pans and 22-25 for regular loaf pans. I never use the cook cycle in the bread machine as I find this is a good way to ruin a great recipe. For me it is a bread mixer only. I've been making bread this way for over 30 years; including sweet and specialty doughs. Any bread machine recipe can be converted this way. I have used traditional, instant, pizza and bread machine yeast interchangeably all this time. The only thing to remember is that the yeast must be put into the liquids. If not, bits of yeast will be throughout your cooked bread. Regular recipes can be converted to bread machine recipes in kind successfully by dividing by the number of cups of flour your machine uses. Example: traditional recipe calls for 12 cups flour and your machine calls for 4 cups; divide all the ingredients by 3 except the yeast which I always use 1 1/2 for white flour only and 2 tsps for white and grain flours because of their heavier weight. Hope this helps! S(Internet address): https://www.tasteofhome.com/recipes/flavorful-herb-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 3g Fat (17.7% calories from fat); 5g Protein; 25g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 228mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0430 --------------- MESSAGE bread-bakers.v122.n003.7 --------------- Date: Mon, 24 Jan 2022 20:21:44 -0800 From: Reggie Dwork Subject: 90 Minute Buttercrust Bread * Exported from MasterCook * Bread, 90 Minute Buttercrust Recipe By : Stephie Cooks Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups bread flour -- (to 6C) 4 1/2 tsp yeast -- (2 pkgs) 2 Tbsp sugar 1 Tbsp salt 1 cup milk 1 1/4 cups water 3 Tbsp butter -- or margarine 1 Tbsp butter -- or margarine, melted A traditional, basic white bread made easy by a streamlined method. Made special with butter in the bread and on top too! Yield: 2 loaves In a large mixer bowl, combine 2 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe bowl, heat milk, water and 3 Tbsp butter until warm (120-130F, butter does not need to melt). Add to flour mixture. Beat at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm oven (Turn oven to lowest setting for 1 minute, TURN OFF.) or warm area for 20 minutes. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8x4" bread pans. Cover; let rise in warm oven (Turn oven to lowest setting for 1 minute, TURN OFF.) or warm area until almost doubled, about 30 minutes. With a very sharp knife, make a slash across the top of each loaf and pour melted butter into each slash. Preheat oven to 400F. Bake for 20 to 25 minutes until golden brown. Remove from pans; cool. Review: Oh dear Lord Phenomenal recipe, I made one of the loaves and the other half I place in a large muffin tin and frizzed the butter. Can't say enough, even the picky one broke his diet and ate a roll or two. Review: I love this recipe - it makes wonderful white bread. I recently got a grinder and have been grinding hard white wheat. I am wondering about trying this recipe with 1/2 freshly-milled whole wheat flour. I would probably add some vital wheat gluten. Should I do anything else different? Longer rising times or longer kneading? Thanks Review: I recently halved this recipe and the bread was delicious tasting. I did find it to be a little dense so next time I'll try to reduce the amount of salt. Review: I made this in my bread machine and it came out delicious! Review: I made this bread for the first time today, and I didn't have bread flour. I planned on adding some gluten flour, but forgot! It turned out nicely in spite of that. Next time, I'll add some gluten or use bread flour. Question: I made this bread last night. It's delicious - and so easy! Can I freeze the dough? Before or after the first rise? Also - can I do the first rise overnight in the refrigerator or will it overproof? Response: I'm glad to hear that you enjoyed the recipe! We don't recommend freezing the dough - it will damage the gluten network in the dough as well as the yeast cells, which will result in poor rising. Here's a link to some tips on freezing finished breads: https://redstaryeast.com/yeast-baking-lessons/postpone-baking/. If you do the first rise in the refrigerator, make sure to cover tightly with plastic wrap so the dough doesn't dry out. You may need to punch the dough down a few times so it doesn't overflow. Review: I make bread every week so consider myself a baker. This was very good and my hubby loved it. I mixed it in my Kitchen Aid and let it rise about an hour the first rise, punched down and rolled into ball and let it rise a second time on parchment. Then slipped it into my pre heated le crueset iron pan, on the parchment, covered and baked at 425 for 30 minutes. It was fantastic. Did not put butter on top. We like a crispy crust, so left it in the oven uncovered for another 5 minutes. Easy, peasy. Review: I have been making this bread every week since I first tried it about 2 months ago. One loaf goes to my daughter and one I keep. Absolutely love it! I layer Swiss cheese on it before I roll it, and the flavor is fantastic. S(Internet address): https://redstaryeast.com/recipes/90-minute-buttercrust-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 4g Fat (17.9% calories from fat); 7g Protein; 37g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 439mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0909 --------------- END bread-bakers.v122.n003 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved