Date: Sat, 05 Mar 2022 04:05:29 +0000 --------------- BEGIN bread-bakers.v122.n008 --------------- 01. Re: bread-bakers Digest, Vol 122, Issue 7 (Debbie Rogers) 02. Bread Machine Sweet Hawaiian Yeast Bread (Reggie Dwork) 03. Bread Machine Rum-Raisin Bread (Reggie Dwork) 04. Pumpkin Gingerbread Muffins (Reggie Dwork) 05. Rich and Buttery Corn Muffins (Reggie Dwork) 06. No-Knead Casserole Bread (Reggie Dwork) 07. Herb and Garlic Bubble Loaf Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n008.1 --------------- Date: Sat, 26 Feb 2022 16:04:52 +0000 From: Debbie Rogers Subject: Re: bread-bakers Digest, Vol 122, Issue 7 My comments after ***** Corn Bread, Easy Recipe By : Barry C. Parsons Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose flour -- + 2 tbsp all-purpose flour 1 cup yellow cornmeal 2 tbsp sugar 1 1/2 tsp baking powder 1/4 tsp baking soda 2 large eggs 1 1/2 cups buttermilk 1/3 cup melted butter Sift together the cornmeal, flour, sugar, baking powder and baking soda. Add the eggs, melted butter and milk and beat together until smooth. Pour batter into a well greased 8x8 baking dish and bake at 350 degrees F (325 degrees F for glass bakeware) for about 25 - 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cal 215, Fat 10g, Carb 25g, Sod 152mg, Fiber 1g, Pro 5g Review: Made it, it was good and not too sweet. There's no salt in the recipe, so I added about a 1/4 tsp, could probably go as high a 1/2 tsp. *****THE BAKING POWDER IS SALTY Since this is essentially a cake, I'm leery of over-mixing - so I whisked away and when all seemed combined I poured it into a (9x9) pan, as that's all I have, and baked it. The result was good, but strange - the cornmeal mostly sunk to the bottom, leaving a light, lush almost creamy layer on top. I suspect I didn't beat it enough. *****PREHEAT PAN (CAST IRON IF POSSIBLE) ADD OIL OR LARD AND LET IT MELT/GET REALLY HOT. BATTER SHOULD SIZZLE WHEN YOU POUR IT IN. HOPE THIS HELPS! deb from the south (where cornbread is a food group) --------------- MESSAGE bread-bakers.v122.n008.2 --------------- Date: Fri, 04 Mar 2022 19:40:11 -0800 From: Reggie Dwork Subject: Bread Machine Sweet Hawaiian Yeast Bread * Exported from MasterCook * Bread Machine Sweet Hawaiian Yeast Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup pineapple juice 1 egg 2 tablespoons vegetable oil 2 1/2 tablespoons honey 3/4 teaspoon salt 3 cups bread flour 2 tablespoons dry milk 2 teaspoons yeast -- fast rising Place ingredients in bread machine container in order directed by manufacturer. Cycle: white, sweet, no timer. Setting: light. Makes: 12 Servings S(Internet address): https://www.food.com/recipe/sweet-hawaiian-yeast-bread-bread-machine-94674 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 4g Fat (18.3% calories from fat); 5g Protein; 31g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 145mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2013 - 1216 --------------- MESSAGE bread-bakers.v122.n008.3 --------------- Date: Fri, 04 Mar 2022 19:42:40 -0800 From: Reggie Dwork Subject: Bread Machine Rum-Raisin Bread * Exported from MasterCook * Bread Machine Rum-Raisin Bread Recipe By :Robyn Brown Sargen Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Desserts Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons rum -- *Note OR (1 oz), scant 1/4t butter-rum flavor mixed with 2 tablespoons water 1/2 cup raisins -- (3 oz) 3/4 cup water -- (6 oz) 2 tablespoons heavy cream -- (1 oz) 2 teaspoons butter 1/2 teaspoon rum extract -- or a scant 1/4 teaspoon butter-rum flavor 1 large egg 2 teaspoons brown sugar 3 cups King Arthur Unbleached Bread Flour -- (13 oz) 2 tablespoons nonfat dry milk -- (3/4 oz) or Baker's Special Dry Milk 1 teaspoon salt 2 teaspoons instant yeast This is an easy leave-in-the-machine loaf. Let it bake while you're outside skiing or sledding, and come home to a wonderful aroma in your house! Expect a nice, tall loaf. *Note: If you prefer to bake without alcohol, substitute water or apple juice. The effect won't be the same, but the loaf will turn out fine. Combine the rum and raisins in a small, non-reactive bowl, and set them aside to macerate for about 30 minutes. Place all of the ingredients except the rum and raisins into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for Raisin or Fruit setting, light crust, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a smooth, yet slightly stiff ball of dough. Add the rum and raisins at the signal. Allow the machine to complete its cycle. Cool the loaf completely before serving. Yield: 1 loaf, 16 slices. Source: "kingarthurflour.com" S(Internet Address): - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 2g Fat (13.8% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 150mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0407 --------------- MESSAGE bread-bakers.v122.n008.4 --------------- Date: Fri, 04 Mar 2022 19:46:09 -0800 From: Reggie Dwork Subject: Pumpkin Gingerbread Muffins * Exported from MasterCook * Muffins, Pumpkin Gingerbread Recipe By : Erin Clarke Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Hand Made Low Fat Muffins/Rolls Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose flour 3/4 cup whole wheat flour -- white, or additional all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup pumpkin puree -- pure, not pumpkin pie filling 1/2 cup maple syrup -- pure 1/2 cup molasses -- unsulphured, do not use blackstrap; it will be too bitter 1/4 cup Unsalted Butter -- in Half-Sticks, melted and cooled to room temp 2 large eggs -- at room temp 2 tablespoons sugar -- sparkling, coarse, or turbinado sugar These easy pumpkin gingerbread muffins are the best of both worlds! Fantastically moist and perfectly spiced, they are a fresh delight. PREP: 20 mins COOK: 20 mins TOTAL: 45 mins Place a rack in the center of your oven and preheat the oven to 375F. Lightly coat a standard 12-cup muffin pan with nonstick spray. In a medium mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate, larger mixing bowl, stir together the pumpkin puree, maple syrup, molasses, melted butter, and eggs until well blended. Add the dry ingredients to the wet ingredients, then by hand with a rubber spatula or wooden spoon, stir very gently to combine; stop as soon as the flour disappears. The batter will seem loose and a little lumpy. Divide the batter among the muffin cups, filling them no more than 3/4 of the way to the top. Sprinkle the tops of each muffin with 1/2 teaspoon sparkling sugar. Bake the muffins for 20 to 22 minutes, until the tops spring back lightly when touched and a tester inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes. Carefully remove the muffins from the pan and transfer to the rack to cool completely. These taste even better as they rest. Enjoy! TO STORE: Store muffins at room temperature for up to 5 days in an airtight storage container lined with paper towels. TO FREEZE: Freeze muffins in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired. Cal 191, Fat 5g, Carb 35g, Fiber 2g, Pro 3g Review: This recipe couldn't have come at a better time as I just baked and pureed my "porch pumpkin". Every year I get one that will bake well (fit in my oven!) and just freeze the puree. I'm also a huge lover of ginger so this combination should be wonderful. I love cake in general while my husband is more of a pie person. Muffins are a way for me to have my cake fix and he'll eat them as well. Have a great day. Question: Could you use all whole wheat flour with this recipe? Response: You can but the muffins will be heavier and more dense. If you do decide to use all whole wheat, I'd suggest adding a tablespoon of milk to the recipe to keep them from being too dry. I hope you enjoy them! Review: I tried it with all wheat flour, fresh ground white wheat berries and it turned out great! I added the milk and they were very moist. I feel like the texture was like you would have with a pumpkin bread, so I didn't really feel it was all that sense. Maybe more sense than normal for a muffin but it worked for me! Thanks!! Review: So delicious! My two kiddos love them too! Will make these again for sure. Review: Made this muffin recipe using a gluten free baking flour which worked well. Super moist with a rich gingerbread flavor. Marking this recipe as a "favorite". S(Internet address): https://www.wellplated.com/pumpkin-gingerbread-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 5g Fat (23.4% calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 1216 --------------- MESSAGE bread-bakers.v122.n008.5 --------------- Date: Fri, 04 Mar 2022 19:46:14 -0800 From: Reggie Dwork Subject: Rich and Buttery Corn Muffins * Exported from MasterCook * Muffins, Rich and Buttery Corn Recipe By : Melissa Clark Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- (255g) 2 sticks)), melted and cooled, plus more for greasing the pan 2 cups cornmeal -- coarse or stone-ground (240g) 1 1/2 cups all-purpose flour -- (190g) 2/3 cup granulated sugar -- (165g) 1 1/2 tablespoons baking powder 1 teaspoon fine sea salt 1/4 teaspoon baking soda 1 cup Greek yogurt -- sour cream or whole-milk (240 ml) 1/2 cup whole milk -- (120 ml) 2 large eggs -- at room temperature Demerara sugar -- as needed Softened butter -- for serving Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month. TIME: 40 minutes Heat oven to 400F, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.) In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda. In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar. Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter. Cal 379, Fat 21g , Carb 44g, Sod 16g, Fiber 1g Pro 5g Review: You'll get a much better crown if after mixing the batter (leaving in some requisite lumps) you let the batter sit for 10 to 15 minutes so the liquids get absorbed by the corn meal and flour. Review: A twist for those who prefer savory to sweet: skip the Demerara sugar and add crumbled bacon bits to the batter. Best. Muffins. Ever. Review: Made sour cream cornbread the other night with essentially the same recipe sans the demerara sugar but a wee bit of dark brown sugar to the batter and added some fried chopped uncured bacon, a sprinkling of red pepper flakes, and cheddar cheese to the mix. Review: These muffins were delicious - very moist and full of flavor. My issue was it made almost twice the amount needed for 12 muffins so that added to prep time (only have 1 muffin pan) and the cooking time seemed wayyyyy too short. My muffins needed about 23 minutes to be cooked through the middle. Review: While I loved the muffins, the amount of batter here runneth all over the top of a standard 12 cup muffin pan. Next time I'll keep the amount of batter per cup to about 3/4 full -- and bake the rest in a ramekin or two (or just bake them in buttered ramekins filled 3/4 full. Review: I added fresh corn niblets and sage. Delicious. Review: Just made these. Delicious! As one reader suggested, I added minced, crisped bacon and some scallions. I used about 2 tbl of the bacon fat and reduced the butter that same amount. I also reduced the sugar to 1/2 cup to keep it more savory. The browned edges were a hit, and we enjoyed the texture from the coarse corn. Thanks for the great recipe. I made a double batch, so I'm thinking of using the leftovers to make a savory bread pudding to go with roast chicken. Fall is here... Review: I love corn muffins and this is definitely my favorite recipe now. The crumb is soft and luxurious and the top crunchy. I can't think of a thing I would change. AND it's easy. Love, love, love it. Review: I am a Southerner so do not prefer sweet cornbread. I doubled the 1 tsp of salt and put Maldon sea salt on the top, not Demerara sugar. Still sweeter than I care for, but my husband, who hails from NJ originally, was super pleased with them. Review: Delicious. Corny, crumbly, buttery and moist. Henceforth, this shall be my go-to corn muffin recipe. I made it as written except to add 1/4 cup of chopped dried cranberries. Review: Yes, these are a 'once in a while' treat due to the high fat content. However, there are not enough words in the dictionary to describe these amazing muffins. sweet. crunchy. cakey. crumbly. moist. corny. comforting. dreamy. perfection. S(Internet address): https://cooking.nytimes.com/recipes/1020502-rich-and-buttery-corn-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 353 Calories; 18g Fat (45.3% calories from fat); 6g Protein; 42g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 391mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0108 --------------- MESSAGE bread-bakers.v122.n008.6 --------------- Date: Fri, 04 Mar 2022 19:46:20 -0800 From: Reggie Dwork Subject: No-Knead Casserole Bread * Exported from MasterCook * Bread, No-Knead Casserole Recipe By : Peggy Key Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar 4 1/2 tsp yeast -- quick, (2 pkgs/1/4 oz each) 1 1/2 teaspoons salt 1/2 teaspoon pepper 5 1/2 cups all-purpose flour 2 cups water 2 tablespoons butter -- cubed 3/4 cupcheddar cheese -- shredded, plus 2 tablespoons cheddar cheese -- shredded 1/4 cup onion -- finely chopped You'll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it! Prep: 15 min. + rising Bake: 45 min. Makes: 1 loaf (16 slices) In a large bowl, mix sugar, yeast, salt, pepper and 2 1/2 cups flour. In a small saucepan, heat water and butter to 120-130F; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes. Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350F. Bake 40 to 45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature. Cal 204, Fat 4g, Carb 35g, Sod 272mg, Fiber 1g, Pro 6g Review: Great recipe! I omitted the onions, baked it for 45 minutes then covered with foil and baked it for another 10 minutes and it turned out perfectly. Review: Made this yesterday for the first time. It's a very dense bread, but it was liked by all at dinner. Tastes just as good the next day at room temperature with a bit of butter on it. Review: This is so good and very easy to make. The first time I made it exactly as the recipe called for. Delicious-nice crust on top and a very dense bread inside. The second time I left out the onion but added some sliced green onions and chives for a bit more color. I also added 1 tsp of dill and 1/4 tsp of garlic powder. We ate almost the entire loaf that night.. S(Internet address): https://www.tasteofhome.com/recipes/no-knead-casserole-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 2g Fat (11.0% calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 222mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0430 --------------- MESSAGE bread-bakers.v122.n008.7 --------------- Date: Fri, 04 Mar 2022 19:46:27 -0800 From: Reggie Dwork Subject: Herb and Garlic Bubble Loaf Bread * Exported from MasterCook * Bread, Herb and Garlic Bubble Loaf Recipe By : King Arthur Flour Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 418 g Unbleached All-Purpose Flour -- (3 1/2C or 14 3/4 oz) 2 teaspoons instant yeast 21 g instant potato flakes -- or potato flour, (1/4C flakes or 2 Tbsp flour or 3/4 oz) 28 g nonfat dry milk -- or Baker's Special Dry Milk, (3 Tbsp or 1 oz) 1 tablespoon sugar 1 1/4 teaspoons salt 57 g soft unsalted butter -- (1/4C or 2 oz) 152 g lukewarm water -- (2/3C or 5 3/8 oz) 113 g lukewarm milk -- (1/2C or 4 oz) COATING 57 g melted unsalted butter -- (1/4C or 2 oz) 2 teaspoons Italian seasoning -- or Pizza Seasoning 2 teaspoons minced garlic Bubble loaf, pull-apart bread, and monkey bread are all synonyms for the same delicious combination of soft, tender bread and sweet or savory decadent coating. This version will make you think garlic knot in loaf form; it's perfect for sharing with friends. PREP: 20 mins. to 30 mins. BAKE: 30 mins. to 35 mins. TOTAL: 2:50 to 4:05 YIELD: 1 loaf To make the dough: Combine all of the ingredients, and mix and knead - by hand, stand mixer, or bread machine set on the dough cycle - to make a soft, smooth dough. Place the dough in a lightly greased bowl and allow it to rise for 60 to 90 minutes, until it's just about doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 32 pieces by dividing in half, then in halves again, etc. Don't worry about making them exactly even or shaping them into balls. Pour a generous layer of olive oil into the bottom of a 10" monkey bread pan or tube pan. To make the coating: Combine the butter, seasoning, and garlic. To assemble the loaf: Dip each ball of dough into the coating mixture, then place in the pan in a single layer; you'll need to squeeze them in. Cover the pan, and allow the dough to rise until quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350F. Uncover the pan. Bake the bread for 30 to 35 minutes, until its surface is golden brown, and a digital thermometer inserted into the middle of the loaf registers 190F. Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm. Tip: If you don't have a monkey bread or tube pan, a 9" round casserole dish or a 9" x 2" cake pan will work well, also. Review: If you don't have a monkey bread or tube pan, a 9" round casserole dish or a 9" x 2" cake pan will work well, also. Review: Super easy, very tasty. I love the dough! It was a pleasure to kneed. Review: I made this today and it is so tasty. I did sprinkle a healthy dose of Parmesan cheese on the dough balls before baking. The texture inside is great and it had a nice crunch on the outside. I am not sure it is going to survive until tomorrow! It was fun to make and came out looking beautiful. This recipe is a keeper. Question: Made this for a small dinner party and it was such a success I want to make it again for Thanksgiving. Can the recipe be doubled or should I make two batches separately? Response: Yes: as a general rule of thumb, most yeast bread recipes can be easily doubled. You can simply double all of the ingredients, using anywhere from 1-2x the amount of yeast called for in the original recipe. The amount of yeast used can vary depending on your preference, with more yeast leading to a faster rise but less flavor development, and less yeast leading to more flavor development but a longer rise. Review: Decided to try this recipe today. After I started, I discovered we are out of powdered milk. I had Vermont Cheese Powder so I substituted 2 tablespoons for the milk. It has been out of the oven 30 minutes and my wife and I have eaten half the pan! Highly recommend using the cheese powder. Will use this one often. Review: Oh so yummy! I had to substitute Bread Flour (plus 2 Tbsp extra water), but the potato flakes kept the bread tender. I don't have the KA pan, so I baked it in a cast iron chicken roaster (molded with a center tube for holding liquid to steam the inside of the chicken). It worked great and the bread ring stayed together when unmolded! Delicious and crispy on the outside. I use "roasted" garlic. Here's a hint: Wrap a whole head of garlic in foil with a Tbsp of olive oil and put it in the oven to bake while the bread is also baking. Let it cool in the foil, then store in the fridge. You'll then have plenty of freshly-"roasted" garlic for other recipes. Review: The potato flour leaves this bread quite moist and fluffy, as evidenced by my family completely devouring the loaf in one sitting. Mine first loaf came out of the oven after 30 minutes, beautifully tan and just sightly firm to the touch, and subsequent loaves have reproduced identical results.One caveat: The dough was far too adhesive to try and simply slice through it, even after adding almost an extra 1/4 cup of flour. Dividing it was better achieved by pressing a large knife down into it and rolling the two cut halves away from the blade. Doing it this way made it quick an easy, as opposed to fighting the dough sticking to the knife. (I also tried with the sharp edge of a KAF dough scraper, but it stuck to the plastic even worse than it had to the steel knife.)I made a slight adjustment and added an extra teaspoon of seasoning and garlic to the butter dip (total of a tablespoon each, or as close as I can get the garlic by eye). As far as the garlic goes, use fresh at all times; in a pinch I tried rehydrating some dried minced garlic, and the result was less than satisfactory. The bread was still eaten, of course, but the difference was noticeable. Mincing works well, but I prefer to process mine through a garlic press. That's probably just a chef preference, though, as I don't imagine that it affects the overall flavor of the bread appreciably.All in all, this is a recipe that I fully intend to make again and again, and I can very easily see it becoming a staple of family gatherings. Review: Super easy, very tasty. I love the dough! It was a pleasure to kneed. Review: I made this today and it is so tasty. I did sprinkle a healthy dose of Parmesan cheese on the dough balls before baking. The texture inside is great and it had a nice crunch on the outside. I am not sure it is going to survive until tomorrow! It was fun to make and came out looking beautiful. This recipe is a keeper. S(Internet address): https://www.kingarthurflour.com/recipes/herb-and-garlic-bubble-loaf-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 8g Fat (34.2% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 321mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0506 --------------- END bread-bakers.v122.n008 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved