Date: Sat, 16 Apr 2022 02:24:48 +0000 --------------- BEGIN bread-bakers.v122.n013 --------------- 01. Strawberry Buttermilk Scones (Reggie Dwork) 02. Almond Waffles (Reggie Dwork) 03. Tarte Flambee Bread (Reggie Dwork) 04. Gourmet Peanut Butter and Jelly Sandwich Bread (Reggie Dwork) 05. Pretzel Sandwich Buns (Reggie Dwork) 06. Pretzel Cocktail Buns (Reggie Dwork) 07. Happy Easter and Passover (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n013.1 --------------- Date: Fri, 15 Apr 2022 17:05:51 -0700 From: Reggie Dwork Subject: Strawberry Buttermilk Scones * Exported from MasterCook * Scones, Strawberry Buttermilk Recipe By : Paula Montenegro Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Food Processor Fruit Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups all-purpose flour -- or pastry flour, (360g) 1 tbsp baking powder 1 teaspoon baking soda Large pinch salt 1/4 cup sugar -- + 2 Tbs sugar -- (80g) 1 tbsp lemon zest -- about 1 med lemon few gratings fresh nutmeg 6 oz. unsalted butter -- cut into cubes & frozen (170g) 225 g fresh strawberries -- sliced 2 teaspoons vanilla extract 1/2 cup buttermilk -- cold, (to 3/4 C) Extra sugar (for sprinkling) A fabulous recipe for buttermilk scones, with fresh strawberry bites and orange zest. You can use many fresh fruits, such as rapsberries, peaches, blueberries. And pair with zest from other citrus such as orange and lime. Preheat oven to 400F/200C. Line a baking sheet with parchment paper or grease the bottom. Place flour, baking powder, soda, salt, sugar, nutmeg and lemon zest in the bowl of a food processor fitted with the steel blade. Pulse a few times to mix. Scatter cubes of frozen butter on top, and process on low until the mixture is grainy and the butter the size of peas. Don't over-process. Transfer to a large bowl, add the strawberries and mix lightly with a fork or spatula. Add buttermilk all over the flour and fruit mixture, and mix with a spatula or fork until it comes together, but don't mix too much, or the scones will be tough and flat. On a lightly floured surface, transfer the mixture, and with a dough scraper or your hands, pat it together, folding it unto itself, until you have a dough that holds together. It will still be shaggy in places. Make a rectangle, cut it in half, and then cut each half into 6 triangles or similar. Transfer to the prepared baking sheet, sprinkle the tops with sugar, and bake for about 25 to 30 minutes, until golden, dry and quite firm. If you need to check, with a fork lift the top of a scone and see if the inside is dry. They should be eaten within a few hours of baked, preferably warm. S(Internet address): https://vintagekitchennotes.com/strawberry-buttermilk-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 12g Fat (44.2% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 240mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0924 --------------- MESSAGE bread-bakers.v122.n013.2 --------------- Date: Fri, 15 Apr 2022 17:08:31 -0700 From: Reggie Dwork Subject: Almond Waffles * Exported from MasterCook * Waffles, Almond Recipe By : Kay Chun Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Food Processor Nuts Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup almonds -- unsalted roasted 1 1/4 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 4 large eggs -- separated 2 cups buttermilk 1 1/2 sticks unsalted butter -- Note 1: Vegetable oil spray Unsalted butter -- Note 2: Finely ground roasted almonds add terrific flavor to these crispy buttermilk waffles. Note 1: melted & cooled Note 2: and pure maple syrup, warmed, for serving Total: 35 mins Yield: about eight 6 1/2" round waffles Preheat the oven to 300F. Set a rack over a baking sheet and place it in the oven. Heat the waffle iron until hot. In a food processor, pulse the almonds until finely ground. Transfer to a large bowl. Whisk in the flour, sugar, baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the egg whites at high speed until medium-soft peaks form, about 1 minute. In another medium bowl, whisk the egg yolks with the buttermilk and melted butter. Whisk the wet ingredients into the dry ingredients, then fold in the beaten egg whites until no white streaks remain. Spray the waffle iron with oil. Pour 1/2 to 3/4 cup of the batter onto the iron, spreading evenly (the amount of batter will vary according to the machine). Cook until the waffle is golden brown, about 3 minutes. Transfer to the prepared baking sheet and keep warm while making the other waffles. Serve With: Butter and warm maple syrup. S(Internet address): https://www.foodandwine.com/recipes/almond-waffles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 382 Calories; 27g Fat (63.3% calories from fat); 10g Protein; 26g Carbohydrate; 2g Dietary Fiber; 155mg Cholesterol; 618mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0919 --------------- MESSAGE bread-bakers.v122.n013.3 --------------- Date: Fri, 15 Apr 2022 17:14:13 -0700 From: Reggie Dwork Subject: Tarte Flambee Bread * Exported from MasterCook * Bread, Tarte Flambee Recipe By : Melissa Clark Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup creme fraiche 1/3 cup fromage blanc 1/8 teaspoon freshly grated nutmeg 1 teaspoon kosher salt -- more to taste Freshly ground black pepper -- to taste 7/8 cup all-purpose flour -- plus more for dusting, (110g) 1 1/2 teaspoons baking powder 1 1/2 teaspoons olive oil 1 large egg yolk 2 strips smoked bacon -- thick-cut, finely diced (about 2/3 cup), (100g) 1/3 cup white onion -- finely chopped Traditionally, this onion and bacon tart was a baker's treat made from dough scraps leftover from bread baking. The scraps were rolled out, topped with raw onion, bacon and fromage blanc (a soft, yogurtlike cheese) and baked until the dough puffed and the onions singed at the edges. Now you're as likely to find this savory tart at a restaurant or coming straight from someone's kitchen as at a bakery. This version, adapted from the chef Gabriel Kreuther, uses a biscuitlike crust made with baking powder instead of the usual yeasted dough. Since you don't have to let the dough rise, you can have a tarte flambee on the table in under 45 minutes. Serve this as an appetizer, a light main course, or for an unusual brunch offering. TIME: 40 minutes If you have a pizza stone, place it on the middle rack of your oven, top with a baking sheet, and heat the oven to 425F. (If you don't have a stone, just place the baking sheet on the oven rack). In a medium bowl, combine creme fraiche, fromage blanc, nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough. In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt. In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a fork to combine until it creates a shaggy dough. Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.) Roll out to a 12" round, then transfer to a parchment-lined baking sheet without a rim (or use an overturned rimmed baking pan). Spread fromage blanc mixture evenly over the dough, leaving a 1/2" border along the edges. Sprinkle bacon and onions over fromage blanc. Slide tart, still on parchment paper, off baking sheet and directly onto baking sheet in oven. Bake until top is beginning to brown, and sides are golden and crispy, about 20 minutes. Remove from oven and slide off parchment paper to serving platter. Serve warm. Cal 131, Fat 7g, Carb 12g, Sod 140mg, Pro 4g Review: I hate onions so I subbed in some chanterelle mushrooms (sauteed in butter beforehand) and skipped the bacon. Instead of the creme fraiche and fromage blanc, I used grated gruyere with a bit of cream - and a little extra nutmeg. The chanterelle/gruyere combination was sublime, but the toppings really don't matter because the olive oil dough is the real star of this recipe; it has a lovely elastic quality that is easy to handle and bake. Review: To make this for the two of us, I halved all the ingredients (including the egg yolk) but only learned too late that half of a 12-inch round is closer to 9 inches than 6. Tasty and fun to make. Next time I'll roll it right. Review: I made this to take to a party and it was an immediate hit - the olive oil-based crust was the intriguing ingredient to the party guests. The crust is a good recipe to have on hand for topping as you please, although this recipe was certainly pleasing and simple to prepare. S(Internet address): https://cooking.nytimes.com/recipes/1018508-tarte-flambeev - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 5g Fat (45.2% calories from fat); 3g Protein; 12g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 382mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0408 --------------- MESSAGE bread-bakers.v122.n013.4 --------------- Date: Fri, 15 Apr 2022 17:50:43 -0700 From: Reggie Dwork Subject: Gourmet Peanut Butter and Jelly Sandwich Bread * Exported from MasterCook * Bread, Gourmet Peanut Butter and Jelly Sandwich Recipe By : Carroll Pellegrinelli Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices bread -- such as rye, whole grain, or sourdough For the rye pumpernickle sourdough For the Sourdough Starter: 270 grams rye flour -- whole, (about 2 1/2C) 270 grams water -- (1 1/4C) 1 tablespoon sourdough culture -- refreshed For the Rye Soaker: 180 grams rye berries -- (1C) For the Old Bread "Altus" Soaker: 180 grams bread -- old, (3 3/4C) For the Final Dough: 224 grams bread flour -- (1 3/4C) 224 grams cracked rye -- (1 3/4C), Note 17 grams salt -- (1T) 6 grams instant yeast -- (2t) 36 grams dark molasses -- (1 1/2T) 2 tablespoons peanut butter -- smooth or crunchy 1 tablespoon jam -- or jelly, your choice of flavor 1 tablespoon butter -- for pan, plus softened butter or margarine -- for bread Could you ever imagine a peanut butter and jelly sandwich as decadent? Try this gourmet PB&J, and you'll reassess everything you've previously understood about this classic. While we don't want to mess with the perfection that is the standard peanut butter and jelly sandwich, sometimes you may want to try a new twist on an old favorite, all while paying homage to the traditional flavors that entranced most of us as children. By using an artisan bread and heating it in butter, a crispy, golden crust develops on the bread similar to the way it would on a grilled cheese. Plus, the heat melts the peanut butter and jelly into a gooey, rich confection. Try rye, whole-grain, or sourdough bread for added dimension in flavor. Prepare peanut butter sandwich using desired jelly or jam. Make sure it isn't too runny because the sandwich will be heated and jam could leak out. Heat a frying pan to melt 1 tablespoon of butter. Tilt pan so butter covers pan evenly. This is key to get a perfectly crispy crust on the bread. Butter one side of sandwich. Place buttered-side down in the pan. If possible, place a steak weight or bacon press on sandwich so it cooks evenly. When one side is golden brown, butter other side. Turn sandwich over and place weight back on sandwich. The second side will cook faster because sandwich is already heated. Remove sandwich from pan, cut diagonally and serve immediately. Looking for other ways to perk up your beloved PB&J? Here are some other ways to enjoy this common childhood favorite: Try spreading it on French toast that's fresh off the griddle. For a fun twist, try a sandwich with waffles instead of bread. Just slather some peanut butter and jelly onto waffles. You will not necessarily need syrup in this case, but you can, of course, add it if you'd like. Instead of bulky bread, try putting the peanut butter and jelly on a healthy wrap. It may be slimmer in volume, but the taste will shine. S(Internet address): https://www.thespruceeats.com/gourmet-peanut-butter-and-jelly-recipe-305473 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 3g Fat (11.3% calories from fat); 9g Protein; 51g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 510mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0415 --------------- MESSAGE bread-bakers.v122.n013.5 --------------- Date: Fri, 15 Apr 2022 18:12:44 -0700 From: Reggie Dwork Subject: Pretzel Sandwich Buns * Exported from MasterCook * Buns, Pretzel Sandwich Recipe By : King Arthur Baking Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 3/4 cups water -- warm, (397g) 2 tablespoons unsalted butter -- (28g) 3/4 teaspoon salt 4 1/2 cups Bread Flour -- Unbleached, (540g) 1/4 cup nonfat dry milk -- or Baker's Special Dry Milk, (28g) 2 teaspoons instant yeast Topping pretzel salt -- or coarse salt, e.g., Sel Gris Water Bath 2 quarts water -- (1814g) 1 tablespoon salt -- (18g) 1/4 cup baking soda -- (57g) Soft pretzels are always a favorite. We've discovered that their distinctive texture and flavor also complements many varieties of sandwich fillings. In particular, we like these buns with a generous scoop of maple-mustard chicken salad. PREP: 20 mins BAKE: 22 to 26 mins TOTAL: 1 hr 57 mins Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients - by hand, mixer, or bread machine - to make a smooth, slightly sticky dough. Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 10 pieces and shape each piece into a smooth ball. Alternatively, for instructions on how to shape long sub-style sandwich buns, see the tip below. How to shape long sub-style sandwich buns,: Lightly grease a baking sheet; or line the sheet with parchment and grease the parchment. Place the balls on the baking sheet, cover, and let rest for 15 minutes. Preheat the oven to 400F. Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot. Drop 5 dough balls at a time into the water bath. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet. Using scissors or a sharp knife, cut 1/2"-deep crosses into the center of each bun. Sprinkle with coarse sea salt. Bake the buns for 20 to 24 minutes, or until they're a deep-dark brown. Remove them from the oven, and transfer to a rack to cool. Tips from our Bakers: These pretzels can also be shaped into long stuffed sandwich-style buns, perfect for grilled sausage with peppers and onions or brats and sauerkraut. After the first rise, simply divide the dough into eight pieces, shaping them each into a ball. Flatten the balls into 6" disks and roll them into logs, pinching the seam and ends to seal. On a clean, dry work surface (no oil, no flour), use two hands to drag each log toward you; the friction of the work surface should seal the seam and smooth out the surface of the bun. Let the buns rest for 15 minutes, then boil and bake them according to the recipe instructions, slashing them diagonally or lengthwise. Our easy pretzel mix makes wonderful sandwich rolls. Use the directions on the mix box to bring the dough through its first 30-minute rise. Divide the dough into six pieces and form them into balls, flattening them slightly so that they're more disk-shaped. Let the buns rest for 15 minutes, and prepare the water bath as instructed on the box. Place the buns in the water bath, and cook for 20 to 30 seconds on each side. Snip and salt the buns as directed in the recipe above. Transfer the buns to the well-greased cups of a hamburger bun pan (or a parchment-lined baking sheet), and bake in a preheated 400F oven for 18 to 22 minutes, until they're a deep golden brown. Remove them from the oven and cool on a rack. Yield: 6 pretzel buns. Interested in baking these pretzels with lye instead of baking soda? While wearing eye protection and rubber or latex gloves, mix 20g food-grade lye into a non-reactive bowl holding 500g cold water and stir to dissolve. Transfer your shaped pretzel to the bath and let soak for 10 to 15 seconds. Place the pretzel on a stainless steel rack over parchment to catch any excess solution. After a few minutes, transfer the dipped pretzel to a silicone or parchment-lined baking sheet. The dough can then be scored, salted, and baked. To dispose of the diluted lye solution, pour it directly down the drain, then follow with a few seconds of cold water from the sink faucet. Cal 230, Fat 3g, Carb 43g, Sod 780mg, Fiber 2g, Pro 8g Review: I must admit I'd never had pretzel buns before, but these are incredibly good! I had to bake them in two batches, and just letting the second group rise while the first group bakes is no problem at all. They are very soft and fluffy on the inside and the perfect salty, crunchy pretzel on the outside! Do make sure the seams of the rolls are clRead more about review stating Salty, Soft and Perfect!osed really well, one of mine burst because the seam wasn't fully closed. Review: Made these last night for crispy fried chicken sandwiches. Perfect. Easy and delicious. No dry milk so reduced water by 1/4 and added milk. Review: I've been using this recipe every time we make burgers and it has never failed to be delicious! It's definitely a crowd pleaser! I once substituted milk for milk powder, and, while it was still tasty, it didn't have the signature flavor of a pretzel bun. When I've substituted AP flour for bread flour, they are still delicious, but they end up a liRead more about review stating My go-to burger bun recipe!ttle wrinkly. For burger buns, I roll these into 8 balls instead of 10, otherwise they are a bit small for burgers. Overall, I would definitely recommend this recipe!! Review: Have been buying store bought pretzel buns but decided to get brave and make these. These buns were so easy to make and the taste is so much better than the store bought. Another family favorite from KA!! Came out perfectly, followed directions exactly. Review: Made these for the first time and they were incredible.. I am thinking about rolling long logs and making bite size to eat with a dip or mustard. S(Internet address): https://www.kingarthurbaking.com/recipes/pretzel-sandwich-buns-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 3g Fat (12.1% calories from fat); 9g Protein; 47g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 2335mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. NOTES : 2022 - 0415 --------------- MESSAGE bread-bakers.v122.n013.6 --------------- Date: Fri, 15 Apr 2022 18:47:50 -0700 From: Reggie Dwork Subject: Pretzel Cocktail Buns * Exported from MasterCook * Buns, Pretzel Cocktail Recipe By : Ashley Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1/4 cup water 1 1/2 tablespoons sugar 2 1/4 tsp active dry yeast 2 1/2 cups all-purpose flour -- to 3c Note: 3 tablespoons butter -- softened 1 1/4 teaspoons sea salt 3 cups hot water 1/4 cup baking soda 1 egg yolk -- lightly beaten 1 tablespoon water coarse salt -- for sprinkling These little buns are the perfect vessel for piling on basically anything your heart desires - our tailgates usually boast stacks and stacks of deli meats and cheeses, but also smoked meats that are pretty much the bomb. It's a smorgasbord to Heaven, basically. Note: can use any flour such as whole grain but adjust water as needed Heat and stir milk, 1/4 cup water and sugar in a small saucepan over medium heat, until the liquid reaches 110 to 115F. Remove from heat and pour into the bowl of a stand mixer. Sprinkle the packet of yeast over the top and allow it to sit for about 5 minutes, or until foamy. Add 2 1/2 cups of flour, the butter and the salt. Beat on low speed with the hook attachment to combine, about 5 minutes. Turn speed to medium-high and mix for an addition 8 to 10 minutes, or until a soft dough forms. If the dough is sticky, you may add in additional flour - I used about another 1/2 cup. You'll want the dough to be slightly sticky, but able to pull away from the sides of your bowl easily. Turn the dough out onto a dry surface and knead a few times. Shape dough into a ball. Place dough into a greased bowl, turning once to coat. Cover with a clean kitchen towel and place in a warm spot to rise until doubled in size, about 1 hour. Punch dough down. Turn out onto a dry surface and divide into 12 equal portions - roll each into a smooth ball. Mine were about golf ball size. Place dough balls onto a baking sheet lined with parchment paper or a Silpat. Cover an let rest for 30 minutes. Preheat oven to 425. In a deep pot, combine hot water and baking soda. Drop dough balls, one at a time, into the hot water mixture with a slotted spoon. Turn once to make sure the entire surface of the dough ball is covered with the water. Remove balls and blot the bottoms dry with a paper towel. Arrange the balls on your prepared baking sheet, about 1 1/2 inches apart. Combine egg yolk and 1 tablespoon water in a small bowl. Brush the tops of the dough balls with the egg wash, then sprinkle with coarse salt. Bake for 10 minutes, or until the buns turn a deep golden brown. Review: I made these Xmas eve for Turkey sliders. They had a great yeasty butter flavory. Some notes on my experience: golf ball -size is the operative word, these rise and spread during the 30 minute rise after the buns are formed. The small size bakes faster and browns nicely, any bigger and they are good, but hamburger bun size i adjusted the salt a little. These are "pretzel" buns so they are salty and the addition on cold cuts or whatever filling for instance will add to the salt, I also used a good sea salt, table salt can impart a bitter taste, so the addition of a decent salt is key. mIne took longer than 10 minutes to bake., but my oven is not great. I kept them in the oven until they were a deep brown. It's a moist dough so a good browning didn't over-bake them. Enjoy and thanks for the recipe, Ashley! S(Internet address): https://kitchenmeetsgirl.com/pretzel-cocktail-buns/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 4g Fat (26.0% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 1495mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0415 --------------- MESSAGE bread-bakers.v122.n013.7 --------------- Date: Fri, 15 Apr 2022 18:50:58 -0700 From: Reggie Dwork Subject: Happy Easter and Passover Our best wishes to everyone who celebrates Easter or Passover. --------------- END bread-bakers.v122.n013 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved