Date: Sat, 23 Apr 2022 03:45:20 +0000 --------------- BEGIN bread-bakers.v122.n014 --------------- 01. Nutty-Fruity Sourdough Bread (Reggie Dwork) 02. Greek-style Naan (Reggie Dwork) 03. Delicatessen Black Bread (Reggie Dwork) 04. Parmesan Scones (Reggie Dwork) 05. Garbage Bread (Reggie Dwork) 06. Homemade Brioche Hot Dog Buns (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n014.1 --------------- Date: Thu, 21 Apr 2022 16:30:23 -0700 From: Reggie Dwork Subject: Nutty-Fruity Sourdough Bread * Exported from MasterCook * Bread, Nutty-Fruity Sourdough Recipe By : King Arthur Baking Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter -- ripe (fed), (227g) 1 cup water -- (227g) 3/4 cup Pumpernickel Flour -- (78g), Note 1: AKA whole rye flour 2 1/2 cups All-Purpose Flour -- Unbleached, (300g) 1 1/2 teaspoons salt -- (9g) 1 teaspoon instant yeast 1 1/2 cups Fruitcake Fruit Blend -- or the dried fruits of your choice, (184g) 1 cup nuts -- chopped, Note 2: This dense, moist, gently tangy bread makes wonderful breakfast toast. Or slice it very thin, and spread it with cream cheese or butter - what a treat! PREP: 16 mins BAKE: 28 to 40 mins TOTAL: 3 hrs 14 mins YIELD: 1 loaf Note: Pumpernickel Flour aka whole rye flour Note 2: pecans, walnuts, or almonds, (113g) Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients (except the fruit and nuts) by hand, mixer, or bread machine until you've created a smooth, elastic dough. Because the consistency of sourdough starters vary, you may need to add a bit of extra flour or water; the dough should be medium-soft but not sticky. Add the dried fruit and nuts, kneading until they're evenly incorporated. Place the dough in a lightly greased bowl, cover, and let rise for 1 1/2 to 2 hours. Turn the dough onto a lightly greased or floured surface, and form it into a fat log. Place the log into an Italian stoneware baker that's been greased on the bottom, or onto a lightly greased or parchment-lined baking sheet. Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed. If you're baking in a covered stoneware baker, place the bread into a cold oven, set the oven to 400F, and bake for 40 minutes. Check the bread, and bake for a bit longer, if necessary; the internal temperature should be about 190F when measured on an instant-read thermometer. Remove the bread from the oven, and cool it on a rack. If you're baking on a sheet pan, preheat the oven to 375F, and bake for 28 to 32 minutes, until the bread is brown. Remove the bread from the oven, and cool it on a rack. Review: It is a delicious loaf. I love the pumpernickel addition. I took off the lid of my long baker after 40 minutes. Didn't look cooked. Temperature was at 170. I left the lid off and continued to bake for 20 minutes more. I wanted internal temperature to be 205. It turned out beautiful and done perfectly. Review: I love fruit and nut sourdough breads from the store so I was excited to try this. I baked mine in a covered stoneware loaf pan and it turned out beautifully. I think the texture is better than storebought. It's lighter and less chewy. I did not have pumpernickel flour so I used regular wheat in place. I think it does make a difference bRead more about review stating Better than store boughtecause mine needs "something" and it's probably the pumpnickel tang. Review: I love the crackle and tang of sourdough, but - sadly - not everyone does. This bread, though, is welcomed by everyone. Plus, it is ridiculously simple. As some have pointed out, it's not the prettiest loaf in the basket, but who cares! It comes together quickly, is highly adaptable, and never fails to satisfy. Review: This feels like it could very well be a foolproof recipe! Have three different sourdough starters, so you can imagine I have quite a bit of discard! This was used as a mixture of all. Did not have pumpernickel flour, so followed another reviewers suggestion and used dark rye. Followed all other ingredients to the tee using pecans, cashews and slivRead more about review stating Awesome bread!ered almonds for the nuts, dried cranberries and raisins for the fruit and hemp seeds. Cooked in a round baker, lid on for forty mins but it still looked undercooked. I then cooked uncovered 10 more mins and it came out perfect, with a nice crust. I'm in Southern California., so not sure how that affects cooking times. Really lovely taste especially slathered with butter! Thank you...will be experiencing with other fruits and nuts in future, as this is going into common rotation! Review: I used pumpernickel flour which did make it dark like the picture. Next time I'll try rye. I added a couple TBLS of Boiled Cider as I measured the water; great taste. The amount of fruit makes for a very heavy dough, since we aren't a nut loving family I cut the pecans by half. I made the dough in my bread maker and needed to add more flour to getRead more about review stating I used pumpernickel flour it to the right consistency. My husband loves it. I recommend this recipe as I do most of the KAF recipes. Always love to try something different. Making the Cream Cheese Cinnamon Spread from this site to go with it. Review: I wanted to replicate a roll I get at a local french bakery, and these are dang close! I divided the dough into 16 rolls, brushed them with an egg wash and baked them at 375 for 25 minutes. They're beautiful and REALLY tasty. I used rye flour instead of pumpernickel and played with the dough texture--added flour so it wasn't too sticky. I used driRead more about review stating I wanted toed cranberries, currents and chopped pecans. Will definitely make again! S(Internet address): https://www.kingarthurbaking.com/recipes/nutty-fruity-sourdough-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 5g Fat (25.7% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 204mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat. NOTES : 2022 - 0421 --------------- MESSAGE bread-bakers.v122.n014.2 --------------- Date: Thu, 21 Apr 2022 17:25:31 -0700 From: Reggie Dwork Subject: Greek-style Naan * Exported from MasterCook * Naan, Greek-style Recipe By : CUISINE at Home Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- COMBINE: 1/4 cup olive oil 1 Tbsp. garlic -- fresh, minced 1 tsp. oregano -- dried, or Note 1: 1 Tbsp. honey 4 pieces naan sea salt -- Coarse A little sweet and slightly salty, this toasted naan with Greek flavors is both quick and easy and is the perfect side dish. Note 1: 1 Tbsp. minced fresh oregano TOTAL 20 MINUTES Preheat oven to 425F. Combine oil, garlic, oregano, and honey. Brush one side of naan with oil mixture, then arrange, oiled sides up, on a baking sheet. Bake naan until starting to brown, 5 to 7 minutes. Sprinkle naan with salt. S(Internet address): https://www.cuisineathome.com/recipes/side-dishes/greek-style-naan/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 14g Fat (62.0% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 135mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 3 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0421 --------------- MESSAGE bread-bakers.v122.n014.3 --------------- Date: Thu, 21 Apr 2022 17:26:38 -0700 From: Reggie Dwork Subject: Delicatessen Black Bread * Exported from MasterCook * Bread, Delicatessen Black Recipe By : Red Star Yeast Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Water 1 1/2 cups Milk 1/4 cup molasses -- dark 1/4 cup Vegetable Oil 1 oz chocolate -- unsweetened, (1 square) 2 1/2 cups Bread Flour 2 cups Rye flour 2 cups bran flakes cereal -- whole 1 TBSP Salt 1 TBSP Caraway seeds 2 tsp Onion powder 4 1/2 tsp Active Dry Yeast Glaze 1/4 cup Water 1/2 tsp Cornstarch Caraway seeds A dark and delicious rye bread. This recipe makes 2 round loaves. TRADITIONAL BAKING METHOD: In large mixer bowl, combine yeast, 2 cups bread flour, bran cereal, salt, caraway seed and onion powder; mix well. Heat milk, water, molasses, oil and chocolate to 120 to 130F; chocolate does not need to melt. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in rye flour and enough remaining bread flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a round loaf. Place in greased 8" round cake pans. Cover; let rise until indentation remains after lightly touching. Bake in preheated 375F oven 40 to 45 minutes. To make Glaze, combine water and cornstarch; heat to boiling. Brush on loaves 5 minutes before end of baking. Sprinkle caraway seeds on loaves. Return to oven for 5 minutes or until glaze is glossy. Remove from pans; cool on rack. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. S(Internet address): https://redstaryeast.com/recipes/delicatessen-black-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 6g Fat (18.6% calories from fat); 8g Protein; 52g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 415mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1216 --------------- MESSAGE bread-bakers.v122.n014.4 --------------- Date: Thu, 21 Apr 2022 17:26:37 -0700 From: Reggie Dwork Subject: Parmesan Scones * Exported from MasterCook * Scones, Parmesan Recipe By : Jolie Stinson Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely chopped onions 2 tablespoons olive oil 6 garlic cloves -- minced 4 cups all-purpose flour 2 cups grated Parmesan cheese 4 teaspoons baking powder 1 teaspoon salt 2 cups heavy whipping cream Additional grated Parmesan cheese -- optional The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. Prep/Total Time: 25 min. In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6" circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet. Bake at 400F for 12 to 15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm. Cal 378, Fat 21g, Carb 36g, Sod 551mg, Fiber 2g, Pro 11g Review: These are so simple, delicious and provide so many serving opportunities. I served these with a crustless quiche for brunch and they were a huge hit. I think I will try some different herbs next time - just to play with flavors. Don't skip the onions - they are perfect in this! Source: "Originally published as Italian Scones in Taste of Home Christmas Annual 2009" S(Internet address): https://www.tasteofhome.com/recipes/parmesan-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 382 Calories; 21g Fat (50.3% calories from fat); 11g Protein; 37g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 605mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0517 --------------- MESSAGE bread-bakers.v122.n014.5 --------------- Date: Thu, 21 Apr 2022 17:26:36 -0700 From: Reggie Dwork Subject: Garbage Bread * Exported from MasterCook * Bread, Garbage Recipe By : Karen Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For dough: 1/2 tsp honey 1 cup water -- warm 2 1/4 tsp active dry yeast -- or instant yeast 1/2 tsp olive oil 3/4 tsp kosher salt 2 1/2 cups flour For filling: 1 pound ground beef 1 cup onion -- diced 1 tsp Montreal steak seasoning 2 tsp Worcestershire sauce 1 Tbsp ketchup 1 Tbsp mustard 5 slices bacon slices -- cooked and crumbled 1/3 cup dill pickles -- diced 1 1/2 cups cheddar cheese -- shredded 1 egg -- beaten Scrumptious bacon cheeseburger filling is rolled up in dough and baked. It's fun to make and eat! I don't know where the term "garbage bread" came from but I stumbled across it the internet and immediately I knew that I must try it. Basically it's a pizza dough rolled up with delicious filling inside and baked. There are all sorts of fillings that could go in garbage bread. I chose to make a bacon cheeseburger filling. And it turned out sooooo good. Tips For Making Instant Pot Garbage Bread: If you have picky eaters you can double the recipe and make two different types of garbage bread! Or do what Rachel did, "I split the dough into two and made one for the kids with pepperoni and one for me and the hubs with salami and chopped mushrooms added." I like to use a stand mixture fitted with a dough hook to make my dough. I use a Bosch Mixer* that's got to be from the 80s. But it's the best. If you don't have a stand mixer you can stir the dough together in a bowl with a wooden spoon. Use warm water, almost hot. I stuck tap water into the microwave for about 45 seconds. If you don't have a yogurt button on your Instant Pot then you will place dough in a bowl and let raise on the counter for 1 hour. Use a silpat* to roll the dough out on and then just move the mat on top of the baking sheet. Let the filling cool a bit. If you put it on the dough when it is hot it might cause holes. Roll slowly. Be patient. If you get a hole in the dough just try to repair it the best you can. I had holes in mine and it still looked great and tasted delicious! By brushing the outside of the loaf with egg it causes a beautiful brown crust. Beat the egg and then gently brush* the egg over all exposed sides of the loaf. If you're looking to keep the loaf warm until dinner wrap it in foil and place in the oven on warm setting. Make the dough by adding honey and water into your mixer. Sprinkle in the yeast and let it foam up for a couple of minutes. Add in the olive oil, kosher salt, and a cup of flour. Mix. Then gradually add in the rest of the flour and mix. Once the dough starts pulling away from the sides of the bowl you are done mixing. You may need to add a few extra tablespoons of flour to get it to that point. Spray the liner of your Instant Pot with non-stick cooking spray. Form the dough into a ball and place it into the Instant Pot. Press the yogurt button on your Instant Pot and adjust until it is on LESS setting which will read 24:00 on the display. Cover the Instant Pot with a plate or towel and let the dough raise for 30 minutes. While dough is raising prepare your filling. Heat a pan over medium high heat (you can also use the sauté setting of your Instant Pot after dough is done). Add in the ground beef and break it up. Add in the onions and brown for about 5 minutes. Drain off excess grease. Turn off heat. Season with the Montreal steak seasoning. Stir in the Worcestershire sauce, ketchup, mustard, bacon and pickles. Set aside. Once dough has risen for 30 minutes, punch it down. Place the dough on a floured countertop or on a silpat* that fits inside a rimmed baking sheet. Roll the dough into a large rectangle (about 11" by 14"). Place the dough carefully onto a rimmed baking sheet that is lined with parchment paper (or simply lift the silpat onto the rimmed baking sheet). Spoon the meat mixture over the dough leaving a 1" border along all sides. Sprinkle the cheese over the top. Fold over the three of the sides 1". Leave one of the long sides unfolded. Use a pastry brush to brush the egg over all four sides. Start rolling the dough (like cinnamon rolls) from the unfolded side. It's easiest if you lift up the parchment or silpat to help you roll it. Pinch the seam. Position seam side down on the baking sheet. Brush the entire loaf with the egg wash (it will give it a nice, brown color). Then use a small knife to make about 6 diagonal slits for venting. Bake at 500F for 8 to 10 minutes and then lower the temperature to 375F and bake for 10 to 12 minute longer. Let it cool for 5 minutes and then use a serrated bread knife to slice into 2" pieces. Serve with fry sauce for dipping, if desired. NOTES: If you don't have a yogurt button on your Instant Pot then you will place dough in a bowl and let raise on the counter for 1 hour. Cal 350, Fat 12g, Carb 34g, Sod 587mg, Fiber 2g, Pro 24g S(Internet address): https://www.365daysofcrockpot.com/instant-pot-garbage-bread/#tasty-recipes-25529-jump-target - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 456 Calories; 26g Fat (50.9% calories from fat); 22g Protein; 34g Carbohydrate; 2g Dietary Fiber; 100mg Cholesterol; 562mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0424 --------------- MESSAGE bread-bakers.v122.n014.6 --------------- Date: Thu, 21 Apr 2022 17:26:35 -0700 From: Reggie Dwork Subject: Homemade Brioche Hot Dog Buns * Exported from MasterCook * Bread, Homemade Brioche Hot Dog Buns Recipe By : Ken Noland Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp. active dry yeast 1/4 cup sugar 2 1/2 tsp. salt 5 cups flour 1 cup hot water 6 eggs 1 cup butter -- cut into pieces and softened This Homemade Hot Dog Buns recipe makes it easier than ever to bring your own hot dog bun "package" to a cookout. People will not be able to stop talking about your hot dog bun recipe. Nothing complements a juicy hot dog better than a fresh, doughy brioche bun. This recipe simplifies the process so that anyone can take on a fresh bread recipe. These buns will make your next summer picnic one to remember. PREP: 22 hours COOK: 20 mins TOTAL: 22:20 In a standup mixer with a paddle attachment add yeast, sugar, salt and 1 cup flour. Add hot water and mix at medium speed for 2 min. or until smooth. Add eggs one at a time and beat well after each. Add 2 more cups of flour slowly and mix well. Add butter, a few pieces at at time and mix well until completely incorporated. Add the remaining flour, dough will still be sticky. Cover the bowl with plastic wrap, let rise for 3 hours until doubled. Deflate and cover again, refrigerate for 6 to 18 hours. Dough can be frozen at this point if desired. Thaw before proceeding. Place dough on a floured surface and gently knead. Form dough into hot dog bun shapes and place on a Silpain bread mat. Cover lightly with a tea towel and let rise for 40 min. Preheat oven to 400F and bake for 20 min. or until golden brown. Source: "adapted from Classic Brioche by Canadian Living" S(Internet address): https://www.allfreecopycatrecipes.com/Sandwiches/Homemade-Brioche-Hot-Dog-Buns - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 7g Fat (43.6% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 255mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0413 --------------- END bread-bakers.v122.n014 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved