Date: Tue, 22 Feb 2022 06:51:13 +0000 --------------- BEGIN bread-bakers.v122.n006 --------------- 01. Herbed Biscuits (Reggie Dwork) 02. Armenian Easter Bread Braided Choereg (Reggie Dwork) 03. Best Gluten-Free Bread (Reggie Dwork) 04. Overnight Cinnamon Raisin Brioche Bread (Reggie Dwork) 05. Bacon-Kale Cornbread (Reggie Dwork) 06. Glazed Cinnamon-Cardamom Buns (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n006.1 --------------- Date: Mon, 21 Feb 2022 21:54:05 -0800 From: Reggie Dwork Subject: Herbed Biscuits * Exported from MasterCook * Biscuits, Herbed Recipe By : Pam Lolley Serving Size : 20 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 3/4 ounces whole wheat pastry flour 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon black pepper 1/2 cup cold unsalted butter -- (4 oz.), divided 2 teaspoons chopped fresh thyme 1 cup 1% lowfat buttermilk Two key techniques make these whole-grain biscuits light and fluffy: smashing the butter into the flour mixture with your fingers, and folding the dough to create layers. Active: 15 Mins Total: 30 Mins Serves: 20 (serving size: 1 biscuit) Preheat oven to 450F. Whisk together flour, baking powder, salt, baking soda, and pepper in a large bowl. Cut 7 tablespoons butter into 1/2" cubes; add to flour mixture, and combine with hands, smashing butter between your fingers until all cubes are mixed into the flour and flattened (you will have noticeable pieces of different sizes). Stir in thyme. Add buttermilk; stir with a rubber spatula until flour is fully absorbed. Shape dough into a rough ball; turn out onto a lightly floured surface. Gently pat dough into a 1/2" thick square; fold dough in half, and pat into a 1/" thick square. Fold in half again. Repeat folding-and-patting procedure once more. Pat dough to a thickness of about 3/4". Cut dough using a 1 3/4" round cutter. Gather dough scraps, and pat to a 3/4" thickness 2 more times to yield 20 biscuits. Place biscuits 1" apart on a parchment paper-lined baking sheet. Bake at 450F until golden brown, 12 to 14 minutes. Place remaining 1 tablespoon butter in a small microwavable bowl; microwave at high until melted, 15 to 20 seconds. Brush tops of hot biscuits with melted butter, and serve immediately. Cal 133, Fat 5g, Carb 19g, Sod 214mg, Fiber 3g, Pro 3g S(Internet address): https://www.myrecipes.com/recipe/herbed-biscuits-1 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 5g Fat (30.9% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1025 --------------- MESSAGE bread-bakers.v122.n006.2 --------------- Date: Mon, 21 Feb 2022 21:57:32 -0800 From: Reggie Dwork Subject: Armenian Easter Bread Braided Choereg * Exported from MasterCook * Bread, Armenian Easter Braided Choereg Recipe By : Jenni Field Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PROOFING: 1/4 cup tepid water 1/2 teaspoon sugar 2 teaspoons dried yeast -- up to 1 Tablespoon. See notes FOR THE DOUGH: The yeast mixture 19 1/2 oz all-purpose flour -- (about 4 1/2C) 6 oz unsalted butter -- (1 1/2 sticks) 4 oz whole milk -- (1/2C) 3 large eggs -- lightly beaten 2/3 cup granulated sugar -- scant, (use 1/3-1/2C for a less sweet bread) 1 Tablespoon freshly ground mahleb -- Note 2 teaspoons ground fennel -- or anise 2 teaspoons kosher salt 1 egg white 1 teaspoon water 1 Tablespoon sesame seeds -- more or less Get to know Armenian Easter Bread, or Choereg, a beautiful and delicious braided bread traditionally perfumed with mahleb and anise. Intrigued? Mahleb is a powdered spice made from the seeds of the St. Lucie cherry tree, a type of cherry native to Iran. Mahleb lends a subtle perfume and fruitiness to breads and pastry. The flavor is described as a mix of almond and cherry, although I find it also has floral notes that make it more complex. The combination of the mahleb and fennel is lovely. The cherry/almond/floral notes of the mahleb and the bright, sweet, licorice notes of the fennel blend beautifully. The resulting dough and eventual bread looks a bit plain but is aromatic and flavorful. It will leave you a)wondering why it tastes so good, and b)wanting more. This bread is very sweet and contains a fair amount of butter. Because of its richness, it takes a long time to rise. As in a 4-hour initial rise. And that was in the cozy microwave with a steaming mug of water for company. If you would like to shorten up the rising time, you can add a bit more yeast. I used 2 teaspoons, but you can use a tablespoon to nudge things along. Also consider cutting back on the sugar just a bit-from the 1/2 + cup called for to maybe 1/3 cup. Just know it will be a soft dough and try to resist the urge to add a bunch of extra flour. Expect a more cakey and less bready end result. Think brioche rather than baguette. prep: 20 MINUTES cook: 25 MINUTES additional: 5 HOURS total: 5:45 yield: 3 LOAVES Combine the water, sugar and yeast and stir to combine. Let sit for 10 to 15 minutes until nice and bubbly. Warm the butter and milk together until the butter is melted. Let cool to warm. Pour the proofed yeast in the bowl of your stand mixer followed by the flour, the milk mixture, the eggs, spices and salt. Fit your mixer with the paddle attachment and bring the dough together on low speed. Increase speed to medium and knead for about 10 minutes. The dough will be soft and will clear the sides of the bowl to only about halfway down. That's okay. When the dough is ready, it will be shiny, smooth, soft, and stretchy. Spray the top with pan spray, cover with a lint-free towel, and let rise in a cozy place until doubled. This could take anywhere from 2 to 4 hours, depending on whether you use more or less sugar and/or more or less yeast. See Notes. Once the dough has doubled, scrape it out onto a clean, smooth work surface, and gently press out the gases. Weigh your dough and divide by 9. If you don't have a scale, I implore you to get one. If you don't want to be so exact, divide the dough into thirds and then divide each third into three pieces. Press each of three pieces of dough into a rectangle and then roll up into a tight sausage. Roll out each into a rope about 12" long. Pinch the three ropes together at one end and braid fairly tightly. Pinch the dough together when you reach the other end. Tuck each end under the braid for a nice, polished presentation. Form two more braids in the same way. Place on a parchment-lined baking tray about 2-3" apart. Cover with plastic wrap and let rise i a cozy place until puffy, about 45 minutes. While the dough is rising, set a rack in the center of your oven. If you have one, place a baking stone on the rack. Otherwise, don't worry about it. Heat the oven to 350F. Whisk together the egg white and water. Gently brush a thin layer evenly onto each braid. Sprinkle sesame seeds on each braid. Bake for 20 to 30 minutes until lightly golden brown. The internal temperature of the bread should be 200F. Remove to a rack to cool completely. Rewarm to serve or serve at room temperature. Butter and jam would not be unwelcome. NOTE: You can speed the rise by using an extra 1 teaspoon of yeast and by decreasing the sugar by up to half. Note I blitzed mine in the blender. You can also use a spice grinder or mortar and pestle Cal 157, Fat 2g, Carb 31g, Sod 229mg, Fiber 1g, Pro 5g S(Internet address): https://pastrychefonline.com/armenian-easter-bread/ Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 8g Fat (36.3% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 206mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0414 --------------- MESSAGE bread-bakers.v122.n006.3 --------------- Date: Mon, 21 Feb 2022 22:09:26 -0800 From: Reggie Dwork Subject: Best Gluten-Free Bread * Exported from MasterCook * Bread, Best Gluten-Free Recipe By : Eva Burg Serving Size : 17 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/2 cup flax seeds -- ground 1/2 cup hazelnuts -- or almonds 1 1/2 cups rolled oats gluten-free -- if required 2 tablespoons chia seeds 4 tablespoons psyllium husk -- Note 1: 1 teaspoon Salt 1 tablespoon maple syrup -- Note 2: 3 tablespoons coconut oil -- melted 1 1/2 cups water This is hands down the best gluten-free bread recipe I have ever made. It is nutritious, high in protein, fibre and best of all, it's fool-proof. Most of you might know that I was born and raised in Germany and only moved to Ireland a couple of years ago. Whenever people ask me if there is something that I miss about Germany, I can certainly say it's the bakeries. Germans seem to have a sheer endless variety of bread with most of them being much moister and denser than the typical Irish white pan bread. Personally, I find it really hard to buy "real" bread nowadays, many loafs you find in the supermarkets have a longer ingredient list than my shopping list. Note 1: or 3 Tbsp if using psyllium husk powder Note 2: for sugar-free diets, use a pinch of stevia Prep: 5 mins Cook: 1 hr Resting: 2 hrs Total: 3:05 In a medium-sized bowl, combine all the dry ingredients. Whisk together the maple syrup, melted coconut oil and water in a measuring jug. Add the wet ingredients to the dry ingredients and stir until well-combined. If you have the feeling that the dough is too thick for stirring simply add another 1-2 teaspoons of water. Pour the mixture into a greased and parchment paper-lined loaf tin and let soak for at least 2 hours or even better overnight. Preheat the oven to 350F/175C. Place the loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from the loaf pan, place it upside down directly on the rack and bake for another 30 to 40 minutes. The bread is done when it sounds hollow when you tap it. Cal 154, Fat 11g, Carb 11g, Sod 140mg, Fiber 5g, Pro 4g Question: Oats are NOT Gluten free ? Reply: according to the University of Chicago Celiac Disease Center, yes - oats are technically gluten-free since they aren't a type of wheat, barley or rye grain, the three groups of whole grains that naturally contain the protein gluten. Instead of containing gluten, oats actually have a protein called avenins. Avenin is a protein similar to gluten. However, research has shown that most people with coeliac disease can safely eat avenin. Problems can occur if oats are produced in the same place as wheat, barley and rye, as the oats can become contaminated with these other grains. Only oats which are uncontaminated can be eaten by people with coeliac disease. Usually, I write gluten-free oats in my recipes but for some reason, I must have forgotten to mention it in this recipe. Question: Your GF loaf looks amazing! Can you recommend a substitute for the GF rolled oats as I cannot seem to tolerate oats. Reply: thank you for your comment, I haven't tried it myself yet but I would try to substitute it with quinoa or rolled quinoa would be even better if you can source it. Buckwheat groats might be another option, let me know what you went for, I would love to find out how it turns out. Have a great weekend. Question: Must i use coconut oil. Reply: the advantage of coconut oil is that it goes solid at room temperature, which makes the bread less crumbly. I haven't tried it with any other oil, but feel free to give it a shot. Question: When allowing to let dough "soak"- is it at room temp or in fridge?? Reply: I usually soak it at room temperature, let me know how it turned out. Question: What could I use aside from psyllium husks and powder? I'm not allergic to eggs. All the rest looks so delicious. Thank you? Reply: that could be a tricky one, I wouldn't use eggs that have been sitting outside overnight but you could try finely milled flax or chia seeds instead. I haven't tested it but I could imagine that it would work if you mix it with the water and let it sit for 10 minutes before you add it to the dough. Let me know what you went for and how it turned out. Have a great weekend. Question: You bread looks delicious. I am supposed to avoid flax seed. Is there something I could substitute for that? How about chia seed? Reply: thanks a lot. Even though I have never tried to replace it with Chia seeds I assume that it would work. It will look different but you should be able to achieve a similar result. If you do try it please let me know how it turned out. Question: Followed recipe and bread has been resting in loaf pan all night. This morning it feels a tad heavy but I'll give it a go. I wondered if I should get it out again and mix it with more water (but did the extra 2 tsps) or yeast or something....?? I'll let you know Reply: thanks for getting in touch, the bread is supposed to soak overnight, this is different to the proofing process of regular bread, it won't rise and isn't supposed to, please don't add yeast. According to your description, it sounds just fine to me. Please let me know how it turned out. Review: I replaced 1/2 cup of the water with kefir and let soak overnight. This added a sourdough element to the flavor of the bread. I imagine the longer the soak the more intense the sour. Comment: Hi, thanks for taking the time to comment. This sounds interesting I have never tried it, please let me know how it turned out. Review: The bread turned out really good. It was only slightly sour seeing as I only soaked it for 8 hours. Next time I am going to let it soak for 24hr+. Review: Bread came out great! Review: This bread is AWESOME! I have made it at least a dozen times, without fail. It is super simple and easy. I've shared the bread (along with your website) with numerous people...everyone loves it! The loaf is so forgiving...after the 20 minute bake, I take it out of loaf pan, flip it over, set my oven for 45 mins and pop it back in. Then I just forget about it and, when the oven turns off after 45 mins, leave it in until the oven cools. Also, after putting "dough" into pan, I've experimented with a variety of different lengths of time to leave it rest. My experience? Sure, overnight is great (and maybe best?) but I've achieved bread awesomeness after letting it rest as little as a few hours. I say, don't sweat it too much. Favorite way to eat? I love it for breakfast or lunch, topped with smashed avocado, soft-boiled egg slices, and some red onion. Question: just about to make the recipe but it's my first time making bread and I was wondering what you meant by 'soak' the mixture? Thanks Reply: that's brilliant, by saying, let soak for at least 2 hours or even better overnight, I mean, just let it sit allowing for the ingredients to soak in the water. By soaking, you are breaking down the phytic acid so it can be absorbed properly. Nuts have high amounts of enzymes inhibitors which is why unsoaked nuts are hard to digest. Soaking nuts can neutralize the enzymes allowing for proper digestion. I hope that this answer helped. Review: Hi, I tried this recipe today and it was super! I used large flake oats and really liked that I didn't need oat flour or to grind my oats into oat flour. I've been looking for a healthy wheat-free recipe for years and I've tried a number of paleo and gluten free recipes. This recipe is a keeper and I will continue to make it regularly. Yay! Finally, my search for a good recipe is over! And it's husband approved. He said he would eat this bread everyday. I will perhaps experiment with omitting the almonds I used as the bread has a lot of additions, which I didn't mind but hubby commented he'd prefer it less seedy/nutty. Review: I also decided to soak the bread mixture for 4 hours. I often soak my almond for about 4 hours before eating them so decided to try this with the bread mixture and it was a good decision. Question: What size bread pan do you use? Reply: I use a slim and tall 2 lbs pan but you could also use a 1 lb pan. Question: Hi do the hazelnuts/almonds need to be ground? Cant wait to try this Reply: thanks for getting in touch, no need to grind either of them, enjoy. Review: Made bread and LOVE IT! Thank you! I followed to letter and let it sit 2 hours - perfect! Reminds me of bread in Germany! Review: I have made this a few times, and have been very surprised at the texture and taste which works really well, only problem I had was with the nuts so I tried without the nuts and pulsing the pumpkin and sunflower seeds, I inadvertently forgot to add the coconut oil but this turned out quiet well as it is a crisper texture and closer to a plainer taste, maybe the sunflower seeds have enough oil? which I think is better when you add the foods. S(Internet address): https://thehealthytart.com/best-gluten-free-bread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 11g Fat (62.1% calories from fat); 4g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0306 --------------- MESSAGE bread-bakers.v122.n006.4 --------------- Date: Mon, 21 Feb 2022 22:12:04 -0800 From: Reggie Dwork Subject: Overnight Cinnamon Raisin Brioche Bread * Exported from MasterCook * Bread, Overnight Cinnamon Raisin Brioche Recipe By : Chris Scheuer Serving Size : 40 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the bread: 4 1/4 cups all-purpose flour 1/4 cup sugar 2 teaspoons kosher salt 2 1/4 teaspoons instant yeast 1 1/2 cups raisins 4 tablespoons butter 1/4 cup milk 1 egg 1 egg yolk 1 cup water -- hot, plus 2 tablespoons water -- hot For the cinnamon-sugar swirl: 1/4 cup granulated sugar 2 1/2 teaspoons cinnamon 1 tablespoons milk -- or cream, (to 2 tsp) For the egg wash: 1 large egg yolk 1 teaspoon water soft butter -- for greasing the pans This delicious, no-knead, no-mixer, Cinnamon Raisin Brioche Bread has a sweet, buttery, tender-crumb that studded with plump raisins and swirled with cinnamon sugar. Notes: If you don't have instant yeast you will need to adapt the recipe just a bit. Prep: 25 mins Cook: 25 mins Total: 9:50 Combine flour, sugar, yeast and salt in a medium-large bowl. Stir well then add the raisins. Run your fingers through the mixture to break up any clumps of raisins. Make a well in the center of the flour/raisin mixture. Set aside. Melt butter in the microwave for 30 to 40 seconds on high power, until just melted. Remove from microwave and add the 1/4 cup of milk. Stir with a fork then add the egg and egg yolk and stir again until well mixed. Add the milk mixture to the well in the center of the flour. Add the 1 cup plus 2 tablespoons hot tap water to the well then stir to combine using a sturdy spatula. (Scrape the edges of the bowl as you stir, bringing the dry mixture to the center and rotating the bowl as you go.) If it's hard to incorporate all of the flour, add one additional tablespoon of water. When all of the flour is well incorporated, cover the dough tightly with plastic wrap. Allow the dough to sit at room temperature for one hour then place in refrigerator overnight, 6 to 12 hours. Generously butter four 3x6" loaf pans and set aside. (Alternatively, you could use two 8x5" loaf pans.) Combine cinnamon and sugar in a small bowl. Lightly flour a work surface and transfer the dough to the work surface. Turn several times with a bench scraper or spatula until the dough is coated with flour. Using a bench scraper or spatula, divide the dough into four equal pieces. Turn each piece in the flour to lightly coat all of the surfaces. Add a bit more flour to the work surface if the dough is sticky. Take one piece of the dough and flatten it out with your hands into a rectangle shape. With a rolling pin, roll the dough into a larger rectangle approximately 6x10" with the short side facing you. Brush the rectangle lightly with milk or cream to coat the surface. Sprinkle with a rounded tablespoon of the cinnamon-sugar mixture. Starting with the short side, roll the rectangle up tightly, then pinch the seam together tightly to seal. Tuck the ends under and again, pinch to seal. Shape with your hands to form an oval loaf. Place the loaf into one of the prepared pans. Repeat with the remaining pieces of dough. Cover the pans with a clean kitchen towel and let the bread rise again in a warm place until the loaves look like they've doubled in size, about 30 minutes to 1 hour. (see the note above in Café Tips about creating a warm rising place.) When the loaves are close to being doubled in size, preheat the oven to 350F (remove the pans first if using the oven as a rising place for the unbaked loaves). Prepare the egg wash by vigorously whisking together one large egg yolk with 1 teaspoon of water. Set aside. Bake the loaves for 10 minutes then remove from the oven and brush each loaf over the top surface with the egg wash. Try to be careful not to let the wash drip down the sides of the loaves into the pan. Sprinkle each loaf with 1 teaspoon raw or turbinado sugar. Return to the bread to the oven and bake for another 10 to 15 minutes or until golden brown. Check it after 10 minutes. If it's getting too brown on the top, cover it with foil for the last 3 to 5 minutes. (Larger loaves will take longer.) Remove bread from pans by gently inverting onto a cooling rack. (If bread is stuck to the side of the pan anywhere (from the egg wash), loosen it gently with a small thin-bladed knife.) Turn loaves right side up and cool completely before slicing. Start the recipe by combining 2 1/4 teaspoons of regular active yeast in the hot water along with a pinch of sugar. Stir well and set aside. (The yeast should start to foam and bubble after about 5 minutes.) Continue with the recipe (omitting the instant yeast in the flour mixture) as directed, adding the yeasted water when the recipe directs to add the hot water. The remainder of the recipe will be done as directed. Cal 90, Fat 2g, Carb 17g, Sod 131mg, Fiber 1g, Pro 2g Review: I made this recipe twice in the last 3 weeks. It's so delicious. Haven't change a thing in your recipe, it's perfect as is. I prepare it in 2 pyrex loaf pans. It's so easy to do, only problem is I can't stop eating it. It's much tastier and more fluffy than the Sunmaid brand we buy at the grocery store. For me this is THE cinnamon bread best recipe. So happy I found it. Question: Has anyone tried adding walnuts to this bread? I have been looking for a walnut raisin bread recipe! Response: Chopped walnuts would be fantastic! Review: This bread is delicious - light and fluffy, not to sweet...just perfection! I cut the recipe in half because I'm baking for 1. Wish I made the full recipe because the bread is disappearing fast!! I made 1 large loaf and it needed about 30 minutes to bake - covered it with foil after 20 minutes. Will definitely be making this again! Review: I have made this recipe twice already. I saw some family members and gave away two loaves. Both of them loved it. I did leave out the raisins as my family isn't a fan, but the bread was outstanding. It is great cold or toasted. I still have to work on keeping the ends from "popping" up but it definitely is a great recipe and so delicious. Thanks for sharing. Response: For the ends, I push them in with my middle finger and then tuck the ends down and under a bit, so they can't pop up. Review: This looks so yummy. I am sure is it great as I have tried your recipes before and they are always so good. I think I will make this Thursday and since I am off from work on Friday, bake when I get up. Thanks again for all the delicious recipes. Review: The best brioche I've ever had. Scott and Chris, thank you for your scrumptious and easy to make recipe. I love nuts so I added a scoop of walnuts. Delicious. Yes, truly 'impossible to eat just one slice'. Review: I've made this recipe at least 10 times now and its become a staple! It's so delicious and soft! I double the recipe and make 4 loaves at a time! Review: Seriously? I fully expected this to last a few days. I was so wrong. All gone! I'm going to make it again, this time for a few neighbors. I had no raisins but did have Craisins worked great. S(Internet address): https://thecafesucrefarine.com/no-knead-cinnamon-raisin-brioche-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 2g Fat (17.1% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1126 --------------- MESSAGE bread-bakers.v122.n006.5 --------------- Date: Mon, 21 Feb 2022 22:14:06 -0800 From: Reggie Dwork Subject: Bacon-Kale Cornbread * Exported from MasterCook * Cornbread, Bacon-Kale Recipe By : Food Network Kitchen Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Grains Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 1/2 cups cornmeal -- yellow 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Kosher salt 1 egg 1 cup milk 1 cup sour cream -- or plain Greek yogurt 2 tablespoons unsalted butter -- melted 1/2 cup onion -- chopped & sauteed 1/2 cup kale -- chopped & sauteed 1/2 cup bacon -- or pancetta, cooked & crumbled Prep: 20 min Cook: 35 min Total: 55 min Preheat the oven to 400F. Coat a 9" square baking dish or a 9" cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the onion, kale and bacon. Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice. Review: I substituted two boxes of Jiffy corn bread mix for the dry ingredients to save a little time, and this turned out wonderfully. Using the timing guidelines in the recipe resulted in a pretty wet "corn pudding"-like consistency. It tasted good after cutting out a slice, but I decided to cover the rest with foil and throw it back into the oven until more cooked through. It actually took about another 30 to 40 minutes covered at 350F to cook all the way through, but I definitely preferred it this way. I used a ten inch cast-iron skillet, so a larger skillet would probably cook more quickly, though I prefer the thicker results of a smaller diameter pan. It turned out about two inches high. S(Internet address): https://www.foodnetwork.com/recipes/food-network-kitchen/bacon-kale-cornbread-recipe-2269241 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 7g Fat (50.5% calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 167mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1011 --------------- MESSAGE bread-bakers.v122.n006.6 --------------- Date: Mon, 21 Feb 2022 22:15:45 -0800 From: Reggie Dwork Subject: Glazed Cinnamon-Cardamom Buns * Exported from MasterCook * Buns, Glazed Cinnamon-Cardamom Recipe By : Kat Boytsova Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Dough: 1 cup whole milk 1 Tbsp. active dry yeast 1 large egg 1 large egg yolk 3 1/2 cups all-purpose flour -- (475 g) 1/2 cup granulated sugar -- (105 g) 1 1/2 tsp. ground cardamom -- (3 g) 1 tsp. kosher salt 6 Tbsp. unsalted butter -- room temp, plus more for bowl For the Filling and Assembly: 6 Tbsp. unsalted butter -- room temp 3 Tbsp. ground cinnamon 1 1/2 cups packed brown sugar -- divided All-purpose flour -- for surface After seeing the cinnamon roll from Paris's Circus Bakery pop up everywhere on Instagram, we developed this recipe as an homage. (Hey, it was cheaper than a plane ticket.) Circus Bakery's roll is made with sourdough, but our cardamom-scented version is more briochelike; of course, they're both streaked with a sweet, buttery cinnamon filling. It takes some practice to master the distinctive twisted shape - try it out a few times with a twisted-up towel or piece of parchment paper to get a feel for it. And if your knot isn't perfect, don't worry! The buns will be delicious no matter what. ACTIVE: 1:10 TOTAL: 5:20, plus an overnight proof For the Dough: Heat milk in a small saucepan over low until just warm; an instant-read thermometer should register 105F-115F. Pour into the large bowl of a stand mixer. Whisk in yeast and let sit until foamy, 10 to 15 minutes. You should see a layer of foam on the surface; this means that the yeast is active. Add egg, egg yolk, flour, granulated sugar, cardamom, and salt to yeast mixture and mix with dough hook on low speed until well combined. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. Gradually add butter 1 Tbsp. at a time, mixing to incorporate slightly before adding more. When 6 Tbsp. butter are incorporated, mix until dough is smooth, supple, and shiny, 10 to 15 minutes longer (you need to mix this long to develop the gluten). Transfer dough to a large buttered bowl, cover with plastic wrap and a kitchen towel, and let sit at room temperature until doubled in size, 1-1 1/2 hours. Punch dough down, cover bowl tightly in plastic wrap, and chill overnight (the slow proof creates more flavor because it gives the yeast more time to process the sugar). Filling and Assembly: Mix butter, cinnamon, and 1/2 cup brown sugar in a medium bowl until combined. Have your tools and filling nearby; you want to work quickly and keep dough as chilled as possible to make rolling more manageable. Turn out dough onto a lightly floured piece of parchment paper and roll to a 1/4"-thick rectangle, about 16"x12". Cover with plastic and chill until dough is firm, 30 to 60 minutes. Spread butter mixture over two-thirds of dough. Fold plain side over the middle, then fold opposite third over (like folding an envelope). Roll to a 12"x8" rectangle about 1/2" thick. Slice lengthwise into eight 1" thick strips. Working one at a time, lay strip on clean work surface with long side facing you. Using your palms, gently twist each end in opposite directions until entire strip is spiraled. Hold one end of strip between a thumb and index finger. Working away from you, tightly wrap strip around 3 fingers. Wrap around fingers again, placing second loop closer to the palm of your hand. As you bring strip across the back of your hand, cross over first loop, angling toward the end of your index finger. Cross dough over front of your hand and tuck the end into the center while removing your fingers and pushing through to the other side to create a knot. Check out step-by-step photos here. You want to twist these tightly so that they rise while baking. If you're having trouble, twist them into any kind of knot that you can - just make sure it's wrapped tightly. Divide cinnamon twists between 2 rimmed baking sheets, spacing evenly apart. Cover loosely with plastic wrap and let sit at room temperature until doubled in size, 45 to 60 minutes. Place racks in upper and lower thirds of oven; preheat to 325F. Bake cinnamon buns, rotating pans from top to bottom halfway through, until deeply golden brown, 25 to 30 minutes. Bring remaining 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns. If you like a sweeter pastry, wait 5 minutes, then brush again. Do Ahead: Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature. Cal 630, Fat 20g, Carb 105g, Sod 275mg, Fiber 4g, Pro 9g Review: SO GOOD! This was one of the first things I've ever baked and it turned out ah-mazing. Coworkers and friends were so impressed. I don't have a stand mixer, so I had to mix / knead the dough by hand and they still turned out delicious and fluffy. I added some crushed walnuts for some crunch and would love continue experimenting with the filling - but the cardamom + cinnamon are delicious together. Will definitely make these again! Review: Make these, now. I'm no pastry chef, and yet they turned out perfect. PS - the recipe works in a bread-maker on the dough cycle. Review: The first time I made these I didn't divide the brown sugar and the filling oozed out a bit. They were still delicious. I'm making them again. This time I feel that I mastered the knot and they look really good. I divided the brown sugar this time and I know they are going to be awesome. Review: The texture of these is perfect. I didn't bother with the fussy shaping, and I prefer confectioners' sugar icing. I had guests and we all enjoyed them. I like the cool rise aspect to this recipe because you don't have to get up at the crack of dawn to make them. S(Internet address): https://www.epicurious.com/recipes/food/views/glazed-cinnamon-cardamom-buns - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 603 Calories; 20g Fat (29.8% calories from fat); 9g Protein; 99g Carbohydrate; 3g Dietary Fiber; 104mg Cholesterol; 281mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 3 1/2 Other Carbohydrates. NOTES : 2019 - 0704 --------------- END bread-bakers.v122.n006 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved