Date: Mon, 16 May 2022 02:15:03 +0000 --------------- BEGIN bread-bakers.v122.n016 --------------- 01. Bread Machine Bagels (Reggie Dwork) 02. Lazy Biscuits For Two (Reggie Dwork) 03. Bread Machine Creamy Rye Bread (Reggie Dwork) 04. Banana Sour Cream Walnut Bread (Reggie Dwork) 05. Dill Pickle Bread (Reggie Dwork) 06. Garlic Herb Monkey Bread (Reggie Dwork) 07. No Knead Honey Oatmeal Bread (Reggie Dwork) 08. Bread Machine Smoky Almond Bread (Reggie Dwork) 09. Sourdough Crackers (Reggie Dwork) 10. Buttermilk Fantail Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n016.1 --------------- Date: Sun, 15 May 2022 18:57:24 -0700 From: Reggie Dwork Subject: Bread Machine Bagels * Exported from MasterCook * Bagels, Bread Machine Recipe By :Cristy Chu Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (110F/45C) 1 1/2 teaspoons salt 2 tablespoons white sugar 3 cups bread flour 2 1/4 teaspoons active dry yeast 3 quarts boiling water 3 tablespoons white sugar 1 tablespoon cornmeal 1 egg white 3 tablespoons poppy seeds Quick and easy bagels you can make with your bread machine! You can use whatever topping that you wish, many like poppy seeds. Prep: 30 min Cook: 3:25 Ready In: 3:55 Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings. Bake in a preheated 375F (190C) oven for 20 to 25 minutes, until well browned. Cal 50, Fat 1.3g, Carb 8.8g, Sod 404mg, Fiber 0.5g, Pro 1.4g Review: This recipe is fantastic! I increased the water to 1 1/8 cups as suggested by other reviewers. We love Panera Asiago Cheese bagels, so I added 1/2 cup shredded asiago cheese to the dough, shaped them, let them rise for 30 minutes (great tip!), boiled them, then topped each with a little more shredded asiago cheese. My husband said if he didn't know I made them, he would have thought they came from the bagel shop! Since the original recipe made 9 large bagels, which are pretty big, I made them again, and divided it to make 12. They were a little smaller, but a better portion for us. I'll be making this recipe again and again! Review: My husband loves these. I must admit, however, that I can't (or won't) follow directions. I made whole wheat cinnamon raisin bagels as follows: I used 2T of Splenda instead of the sugar in the beginning. I then tried to make them healthier by using 1 1/2c of whole wheat flour and 1/2c of wheat germ. I mixed it all in my Kitchenaid. Once it had all pulled together I added 1c of white bread flour about 1/4 c at a time until the whole cup was mixed in. I then added 2t of cinnamon and 3/4c of raisins. I let that all rise in a warm oven (covered) 30 minutes. I shaped them into balls, stuck a finger in the middle and placed them back in the warm oven (covered) for another 1/2 hour. I then boiled them in water with 3T blackstrap molasses as someone else recommended. I think you could probably get away with only 1T. I'll try that next time. I boiled them closer to 2 minutes each. I realized too late I didn't have any cornmeal so I just sprayed the pan real well and it was fine. I also forgot all about the egg wash which was fine too. Watch your baking time as mine didn't need 20 to 25 minutes. Review: I used to work in a Jewish Bakery. You should roll out the dough and then pinch to form a circle. Also, let the bagels rise for at least 1-2hrs after forming, this will enable them to take shape and not look so narly. I think 9 bagels for this amt. of dough is too much. Make 6, so they are big. The flavor was good, and its a fun thing to do with your kids, but I will stick to the bakery. Thanks for the recipe though, it was fun Review: Revised: These were just like the bagels I used to get in Boston. I always double this recipe which means I have to use my kitchen aid instead of my bread machine. I let the dough rise for a 1/2 an hour, punch it down and repeat. After making the bagels into their shape I let them sit for an hour to make sure they are nice and fluffy. I usually get 9 large bagels. I used 2 tbs of molasses in the water instead of sugar. I also used olive oil glaze because the egg had a funny after taste Review: I make these bagels every couple of weeks and they really are easy and delicious. My only trouble was shaping them, so now I just cut them in even squares and poke a hole in the middle. They come out a little square but I'm not entering any contest for the roundest bagel. Review: These bagels are just as good as Panera or Einstein. I make 8 and let them rise more like 20 minutes. My first topping choice was a combo of onion flakes, coarse salt, sesame seeds and poppy seeds. We added 2t of cinnamon to our second batch and topped with cinnamon sugar. We're going to try mocha chocolate chip next. I may never have a reason to go to the bagel shop again! Thanks for publishing this one! Review: This is the first bagel recipe I have ever tried. I am Canadian but live in the U.K. where you can't get a decent bagel. I thought this recipe was excellent. I often put cheese on the top and have also tried them plain. I tried putting the cheese inside but found that it ruined them. I also only ever make 6 because I like mine a little bigger. Wonderful recipe!!! Review: I keep forgetting to rate these. The first couple of times I made these they tasted wonderful but my shape was way off. I decided to cut them like I would for a rolled out round cookie. Made a world of difference. I let them rise for around 30 minutes and used the dowel end of a wooden spoon to poke a hole direct into the center. I then twirled around the dowel. Perfect bagel shape. I also quit adding the eggwash. I went instead by the directions on Allrecipes and put what ever flavors I wanted after boiling on top. Came out perfect. My 3 year old granddaughter loves making up different flavors to make with her "Nonnie" She made apple cinnamon last week. These are a hit. Thanks. Review: I'll never buy bagels again. I made this recipe with 2 cups of whole wheat flour and 1 cup white flour. I added 3 TBS wheat gluten, and increased the water by 1/4 cup. As another reviewer suggested, rather than poking a hole in the middle, I rolled the pieces into ropes and then pinched them closed. Then, as others suggested, I let them raise 30 minutes. It's important not to let the bagels boil any longer than 60 seconds before removing them from the water. BEAUTIFUL! Review: Wow! This was SUPER EASY to do and very yummy! I altered the recipe to make orange cranberry bagels for Thanksgiving day breakfast. I replaced the water with 3/4 c. orange juice and 1/4 c. water and warmed it up in the microwave before putting it in to the bread machine. I also added 1 tsp. cinnamon and 1/4 can cranberry sauce. They turned out AMAZING and left the house smelling so good! I served the bagels with home made apple butter and cream cheese whipped w/orange zest and sugar. My sweetie wants me start making them all the time! Review: I love these! The first time I made them, the whole process seemed involved and cumbersome for 8 bagels (I find it easier to divide the dough in half and then each of those halves in half and then once more to end up with 8 relatively equally sized baels). The second and third times I made them (in as many days!), I streamlined the process a bit. I scaled up the recipe to 4 cups of flour, 1 tablespoon of yeast, etc. I still made 8 niced sized bagels with that amount. Follow the recipe directions for forming them--much easier and effective than rolling and pinching as suggested in one review and the result is the same (or better, because a couple of my bagels came apart at the pinch in the boiling water). Just roll the sectioned dough into balls and flatten them a little and poke a finger through the center and stretch out. As soon as I finished forming them, I started water boiling in a saucepan (used much less than 3 qts). I also turned the oven on then to pre-heat, laid out towel for draining the bagels, & set up cookie sheet with corn meal. The bagels rising for 10 min was plenty. Bagels should not be fluffy! I set microwave timer for about 12 min and plunked the bagels in the boiling water one at a time, flipping with tongs after 30 seconds and pulling them out onto the draining towel after 60. The timer counting down helped me keep track. As they drained, I moved them to the cookie sheet, brushed with egg white, sprinkled on toppings and popped in oven. Review: These were so good, they didn't last more than half an hour after I took them out of the oven! I made 6 bagels instead of 9, so I would have nice bakery sized bagels. I kneaded garlic powder into one, then topped it with minced garlic and cheddar cheese. On two others, I sprinkled kosher salt, on two others I sprinkled cheddar cheese, and I left the last one plain. Everyone loved them. I'll definitely make them again, but I think I'll boil them a tiny bit longer and add a bit of baking soda to the water to get an even chewier outside. Thanks for a great recipe! Review: Not only did I have TONS of fun making these bagels they turned out awesome. I made 2 cinnamon sugar, 2 plain, 2 covered with cheddar and 2 cheddar bacon. DELICIOUS EASY RECIPE. I will be making.. Review: First time I made bagels & they came out great! I made 6 instead of 9. To make the center hole I took the rubber end of a baster off & dipped that end in flour then poked in the dough to make a hole....worked perfectly....topped bagels with onion, sesame seed, poppy seed, garlic & kosher salt. Definitely make a double batch soon! Review: I generally used this recipe although I changed it a bit because the recipe I tried prior was producing flatter bagels. I didn't have that problem with this recipe (I'm thinking it was the 3 tablespoons of sugar in the water?) Anyway, I made muesli bagels by adding in a cup of muesli, a half cup of sunflower seeds, and a handful of raisins and dried cranberries (I cut out about a half cup of flour). I also used 1 and a quarter cup of water. The bagels were amazing. This is a good base recipe if you're experimenting with bagel-making. Review: These bagels are incredible! I made them yesterday for the first time, and they turned out perfectly, even with a few changes. I used all-purpose flour instead of bread flour, and I don't have a bread machine, so I simply used my kitchen aid mixer to do the mixing and kneading, then let the dough rest in a warm spot for about an hour. Instead of sugar in the boiling water I used 3 T blackstrap molasses (something my mother used to do). And since my oven is, shall we say, rather tempermental, I opted to use our programmable roaster oven (yes, the kind you roast turkeys and stuff in). Even with all the changes, and having the kids in my in-home day care "help" me, they turned out perfectly. My husband, who is definitely not a fan of bagels, demolished one last night and the remaining 2 for breakfast this morning--and then requested I make more! Thanks for such an awesome recipe!! Review: Not bad considering this was the first time making my own bagels. They were kinda flat, which was probably my fault for manhandling the dough. Now that I know the process, I'll try these again. I used 1 1/8 cup water as suggested by other reviewers. I topped some with black sesame seeds (mmm!) and others with sea salt and italian seasoning (they were yummy too!) Oh, and I boiled them for 2 minutes instead of 1. Thanks for sharing this recipe! Review: These bagels are fantastic! I've made them twice in just one week. I made some changes: replaced one cup of flour with whole wheat flour and used all-purpose for the other two cups, replaced one tbsp of sugar with brown sugar, added two tbsp cinnamon, added 1/2 cup raisins to 2/3 of the dough (daughter does not like raisins), formed then into 12 mini-bagels, let the bagels sit for an hour before boiling, boiled for less than a minute, sprayed the cookie sheet and the bagels with spray canola oil, and baked for about 25 minutes. The bagels are delicious - crunchy on the outside and soft on the inside - perfect!! And my children (aged 8 and 10) loved working with the dough and forming their own bagels. A couple of the bagels look like a pro made them! I would highly recommend this recipe! Review: What a great recipe. I've never made bagels before. I was always intimidated by the idea. But this recipe makes it so much easier. The bread machine mixes the dough, then I boil and bake the bagels. No problem. They came out very good. I made 6 large bagels rather than the recommended 9. I need to improve my technique a bit to get the shape nicer, but they were delicious... maybe not quite on par with a New York bagel shop bagel, but certainly better than any supermarket bakery bagel! What a great recipe. I've never made bagels before. I was always intimidated by the idea. But this recipe makes it so much easier. The bread machine mixes the dough, then I boil and bake the bagels. No problem. They came out very good. I made 6 large bagels rather than the recommended 9. I need to improve my technique a bit to get the shape nicer, but they were delicious... maybe not quite on par with a New York bagel shop bagel, but certainly better than any supermarket bakery bagel!What a great recipe. I've never made bagels before. I was always intimidated by the idea. But this recipe makes it so much easier. The bread machine mixes the dough, then I boil and bake the bagels. No problem. They came out very good. I made 6 large bagels rather than the recommended 9. I need to improve my technique a bit to get the shape nicer, but they were delicious... maybe not quite on par with a New York bagel shop bagel, but certainly better than any supermarket bakery bagel!What a great recipe. I've never made bagels before. I was always intimidated by the idea. But this recipe makes it so much easier. The bread machine mixes the dough, then I boil and bake the bagels. No problem. They came out very good. I made 6 large bagels rather than the recommended 9. I need to improve my technique a bit to get the shape nicer, but they were delicious... maybe not quite on par with a New York bagel shop bagel, but certainly better than any supermarket bakery bagel!What a great recipe. I've never made bagels before. I was always intimidated by the idea. But this recipe makes it so much easier. The bread machine mixes the dough, then I boil and bake the bagels. No problem. They came out very good. I made 6 large bagels rather than the recommended 9. I need to improve my technique a bit to get the shape nicer, but they were delicious... maybe not quite on par with a New York bagel shop bagel, but certainly better than any supermarket bakery bagel!What a great recipe. I've never made bagels before. I was always intimidated by the idea. But this recipe makes it so much easier. The bread machine mixes the dough, then I boil and bake the bagels. No problem. They came out very good. I made 6 large bagels rather than the recommended 9. I need to improve my technique a bit to get the shape nicer, but they were delicious... maybe not quite on par with a New York bagel shop bagel, but certainly better than any supermarket bakery bagel!What a great recipe. I've never made bagels before. I was always intimidated by the idea. But this recipe makes it so much easier. The bread machine mixes the dough, then I boil and bake the bagels. No problem. They came out very good. I made 6 large bagels rather than the recommended 9. I need to improve my technique a bit to get the shape nicer, but they were delicious... maybe not quite on par with a New York bagel shop bagel, but certainly better than any supermarket bakery bagel!What a great recipe. I've never made bagels before. I was always intimidated by the idea. But this recipe makes it so much easier. The bread machine mixes the dough, then I boil and bake the bagels. No problem. They came out very good. I made 6 large bagels rather than the recommended 9. I need to improve my technique a bit to get the shape nicer, but they were delicious... maybe not quite on par with a New York bagel shop bagel, but certainly better than any supermarket bakery bagel!What a great recipe. I've never made bagels before. I was always intimidated by the idea. But this recipe makes it so much easier. The bread machine mixes the dough, then I boil and bake the bagels. No problem. They came out very good. I made 6 large bagels rather than the recommended 9. I need to improve my technique a bit to get the shape nicer, but they were delicious... maybe not quite on par with a New York bagel shop bagel, but certainly better than any supermarket bakery bagel! S(Internet address): https://www.allrecipes.com/recipe/7178/bread-machine-bagels - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 324 Calories; 3g Fat (8.9% calories from fat); 10g Protein; 63g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 561mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0510 --------------- MESSAGE bread-bakers.v122.n016.2 --------------- Date: Sun, 15 May 2022 19:00:28 -0700 From: Reggie Dwork Subject: Lazy Biscuits For Two * Exported from MasterCook * Biscuits, Lazy Biscuits For Two Recipe By :Brandi Serving Size : 2 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- divided, plus 1/2 cup flour 1 1/2 tsp baking powder 1/4 tsp salt 1 tsp honey 4 Tbsp butter 3/4 cup buttermilk Preheat oven to 425F. In a medium bowl, mix 1 cup of flour with the baking powder, salt, and honey. Dice the butter and cut it into the flour mixture using a pastry cutter / two forks / or your hands, working it until the large pieces of butter are incorporated and the mixture feels like cornmeal. Make a well in the center of the flour and butter mix and pour in the buttermilk. Gently mix together with a fork, just until the dough comes together. If you still have some dry flour, add a little more buttermilk. Your dough should be fairly sticky. Dump the other 1/2 cup of flour in a shallow bowl. Divide the dough into 4 equal pieces. Scoop one piece of the dough and drop it in the flour, rolling it gently to cover each side with a bit of flour. Shake off the extra flour and set the biscuit on a baking sheet. Repeat with the last 3 biscuits. Bake at 425F for 11 to 13 minutes or until the biscuits are golden. S(Internet address): http://www.branappetit.com/2012/07/11/lazy-biscuits-for-two/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 594 Calories; 25g Fat (37.5% calories from fat); 13g Protein; 80g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 965mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0705 --------------- MESSAGE bread-bakers.v122.n016.3 --------------- Date: Sun, 15 May 2022 19:01:14 -0700 From: Reggie Dwork Subject: Bread Machine Creamy Rye Bread * Exported from MasterCook * Bread Machine Creamy Rye Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water 2 1/2 cups white bread flour 2 teaspoons caraway seed 1 1/2 teaspoons salt 2 tablespoons butter 2 tablespoons brown sugar 3/4 cup rye flour 1 1/2 teaspoons cocoa powder -- unsweetened 1/2 cup sour cream 1 1/2 tablespoons molasses 2 teaspoons active dry yeast Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 3g Fat (23.2% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 221mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v122.n016.4 --------------- Date: Sun, 15 May 2022 19:02:28 -0700 From: Reggie Dwork Subject: Banana Sour Cream Walnut Bread * Exported from MasterCook * Bread, Banana Sour Cream Walnut Recipe By : Susan S Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Nuts Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup butter -- softened 1 1/2 cups sugar 2 eggs -- beaten 1 1/2 cups bananas -- mashed 2 3/4 cups flour -- sifted 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 1 cup walnuts -- chopped I found this recipe many years ago in a Church cookbook. This is easy and very tasty! Cream butter and sugar in mixing bowl until light and fluffy. Beat in eggs and bananas. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture alternating with sour cream, stirring well after each addition. Fold in walnuts. Pour into greased and floured 5x9" loaf pan. Bake at 350F for 1 1/4 hours or until loaf tests done. Cool in pan for 20 minutes. Remove to wire rack to cool completely. Store tightly wrapped in refrigerator. S(Internet address): https://pin.it/7rvzdVq - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 13g Fat (41.0% calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 238mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1213 --------------- MESSAGE bread-bakers.v122.n016.5 --------------- Date: Sun, 15 May 2022 19:04:40 -0700 From: Reggie Dwork Subject: Dill Pickle Bread * Exported from MasterCook * Bread, Dill Pickle Recipe By :Jennifer Schwarzkopf Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sour cream 1/2 cup vegetable oil 2 large eggs 1 tablespoon granulated sugar 1 3/4 cup all-purpose flour 1 1/4 teaspoon baking powder 3/4 teaspoon kosher salt 2 tablespoons pickle juice 1 cup diced pickles 1 cup shredded sharp cheddar cheese -- (it's best to grate your own cheese) 4 tablespoons fresh dill -- chopped The dill pickle bread was delicious! It was dense, moist and full of pickle-y bursts of flavor. However, the initial recipe needed a bit more oomph, in my opinion. As a result, I doubled the pickle juice, pickles, cheese and dill (which are reflected in this recipe). I also slightly turned up the kosher salt. These changes made the bread even more delightful, with crisp pickle freshness in almost every bite. I also made sure to specify sharp cheddar cheese - it adds even more body to the flavor. It's best to grate your own cheese. Finally, make sure you pick crispy, fresh, cold dill pickles. They give the best crunch. (I'm a Vlasic girl through and through and will sing their praises for eternity.) Preheat your oven to 350F. Prep a 9 x 5" loaf pan with parchment paper. Mix the wet ingredients - sour cream, eggs, vegetable oil - together, then add the sugar. Whisk until evenly incorporated. Add flour, baking powder, salt and pickle juice to the mixture. Stir until combined. Gently fold in the diced pickles, 1/2 cup of the shredded sharp cheddar cheese and the fresh dill. Pour the batter into the loaf pan and smooth the top over. Bake the loaf for 30 to 40 minutes, until the top begins to get a nice golden brown on top and a toothpick put in the center comes out dry and clean. Remove from the oven. Set your oven on broil (high) and sprinkle the remaining cheese generously over the top of the loaf. Put the loaf back in the oven for another 3 to 5 minutes, until the top is a golden, bubbly, cheesy vision of tasty goodness! Allow the loaf to cool in the pan. Once cooled, cut into 1/2" slices and serve with softened butter. Enjoy! S(Internet address): https://www.tasteofhome.com/article/dill-pickle-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 10g Fat (60.6% calories from fat); 4g Protein; 11g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 331mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0507 --------------- MESSAGE bread-bakers.v122.n016.6 --------------- Date: Sun, 15 May 2022 19:05:56 -0700 From: Reggie Dwork Subject: Garlic Herb Monkey Bread * Exported from MasterCook * Bread, Garlic Herb Monkey Recipe By : Bake from Scratch Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups all-purpose flour -- divided, (to 3 1/2C), (406 to 438 g) 1/4 cup granulated sugar -- (50 g) 2 1/2 teaspoons kosher salt -- divided, (7.5 g) 2 1/4 tsp instant yeast -- (7 g/0.25-oz) 1/4 teaspoon ground nutmeg 1 cup milk -- whole, (240 g) 1/2 cup unsalted butter -- softened, (113 g) 1 large egg -- (50 g) 1/2 cup unsalted butter -- melted, (113 g) 1 1/2 tablespoons chives -- fresh, finely chopped, (7 g) 1 1/2 tablespoons tarragon -- finely chopped fresh, (6 g) 1 1/2 tablespoons fresh parsley -- finely chopped, (6 g) 1 teaspoon garlic powder -- (2 g) 1/4 teaspoon red pepper -- crushed Grated Parmesan cheese -- for sprinkling Looking for something savory to add to your brunch spread? Or maybe a little something extra to accompany dinner? In the bowl of a stand mixer fitted with the paddle attachment, combine 1 1/4 cups (156 grams) flour, sugar, 2 1/4 teaspoons (6.75 grams) salt, yeast, and nutmeg; beat at low speed until combined. In a medium saucepan, cook milk and softened butter over medium heat until butter is melted and an instant-read thermometer registers 120F (49C) to 130F (54C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined. Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat tacky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 1/4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test; see Note.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 40 minutes to 1 hour. In a small bowl, stir together melted butter, chives, tarragon, parsley, garlic powder, red pepper, and remaining 1/4 teaspoon salt. Preheat oven to 350F (180C). Punch down dough; let stand for 5 minutes. On a clean surface, divide dough into 36 portions (about 24 grams each); gently shape each portion into a ball, pinching closed any seams if needed. (Keep dough portions covered with a sheet of plastic wrap while working.) Spray a 15-cup Nordic Ware Bundt Pan with baking spray with flour. Dip dough balls in butter mixture, turning until well coated; arrange evenly in prepared pan, pressing dough balls gently into each other and grooves of pan. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size and dough holds an indentation when pressed, 25 to 35 minutes. Reserve remaining butter mixture. Bake until golden brown and an instant-read thermometer inserted near center registers at least 190F (88C), 25 to 30 minutes. Let cool in pan for 5 minutes; invert onto a serving plate. Reheat reserved butter mixture, if necessary; brush all over warm bread. Sprinkle with Parmesan; serve immediately. Notes: Test the dough for proper gluten development using the windowpane test. Pinch off (don't tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it's thin and translucent like a windowpane. If the dough tears, it's not quite ready. Beat for 1 minute, and test again. S(Internet address): https://www.bakefromscratch.com/garlic-herb-monkey-bread/ Yield: "8 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 448 Calories; 25g Fat (50.5% calories from fat); 8g Protein; 48g Carbohydrate; 2g Dietary Fiber; 93mg Cholesterol; 617mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1226 --------------- MESSAGE bread-bakers.v122.n016.7 --------------- Date: Sun, 15 May 2022 19:07:01 -0700 From: Reggie Dwork Subject: No Knead Honey Oatmeal Bread * Exported from MasterCook * Bread, No Knead Honey Oatmeal Recipe By : Janice Dancer Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water -- divided 1 cup rolled oats 1/3 cup butter -- softened 1/3 cup honey 1 tablespoon salt 4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each) 1 large egg -- room temperature 4 cups all-purpose flour -- (to 5C) Melted butter -- optional We especially enjoy this tasty bread because we like using honey as a natural sweetener means healthier eating. We use the bread for both toast and sandwiches. It's lovely during the holidays, too - or, for that matter, anytime! Prep: 25 min. + rising Bake: 40 min. Makes: 2 loaves Servings: 12 slices each In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110-115F, stirring occasionally. Heat remaining water to 110-115F. In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough; divide evenly between 2 greased 8x4" loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35 to 40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf. Bake at 375F until golden brown, 40 to 45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter. Cal 132, Fat 3g, Carb 22g, Sod 325mg, Fiber 1g, Pro 3g Review: I like it. It won't replace my regular recipe, we prefer something a bit sweeter and lighter, but this will be a nice sandwich bread, I think. Review: love this bread it is great i used the 2 packets 1/4 oz and it turned out great to me. I also substituted the butter for 8 tsp of applesauce to keep a healthy theme going and it turned out great. i will be making this instead of buying store bought bread. Review: I used 4.5 tsp of yeast (2.25 tsp. in each yeast pkg). and I think it is the correct amount. Review: VERY good bread!! and could not be easier to make. It turned out soft, buttery and sweet ... perfect! Review: Can't help but wonder if the quantity of yeast is correct 2 package 1/2 ounce each, should it be 1/4 ounce each?! Will follow up to advise if bread turned out right (I used a total of 5 tsp of yeast. S(Internet address): https://www.tasteofhome.com/recipes/no-knead-honey-oatmeal-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 3g Fat (22.0% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 297mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0412 --------------- MESSAGE bread-bakers.v122.n016.8 --------------- Date: Sun, 15 May 2022 19:08:38 -0700 From: Reggie Dwork Subject: Bread Machine Smoky Almond Bread * Exported from MasterCook * Bread Machine Smoky Almond Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 3 cups bread flour -- white 2 tablespoons sugar 1 teaspoon salt 1 1/2 tablespoons butter 3/4 cup almonds -- smoked, crushed 1 1/2 teaspoons almond extract 2 1/2 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 5g Fat (29.9% calories from fat); 5g Protein; 22g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 146mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v122.n016.9 --------------- Date: Sun, 15 May 2022 19:09:52 -0700 From: Reggie Dwork Subject: Sourdough Crackers * Exported from MasterCook * Crackers, Sourdough Recipe By :Posie Brien Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup 100% Whole Wheat Flour -- or White Whole Wheat Flour, (113g) 1/2 teaspoon sea salt 1 cup sourdough starter -- unfed/discard, (248g) 1/4 cup unsalted butter -- room temperature, (4 Tbsp, 57g) 2 tablespoons dried herbs -- of your choice, optional oil -- for brushing coarse salt -- such as kosher or sea salt, for sprinkling on top Here's the perfect solution to your discarded sourdough dilemma. The rosemary, while optional, complements the tang of the sourdough perfectly. We're addicted to these crackers, dipped into some healthy hummus. PREP: 25 mins BAKE: 20 to 25 mins TOTAL: 1:25 YIELD: 20 servings SERVING SIZE: 5 crackers, 22g Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky), cohesive dough. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm. Preheat the oven to 350F. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough. Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here. Prick each square with the tines of a fork. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage. Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here. Prick each square with the tines of a fork. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage. Tips: Don't have any starter? Here's a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it's ready for baking. Want a head start? Purchase our classic fresh sourdough starter - it'll be ready for baking about 24 hours after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide. Cal 57, Fat 2g, Carb 7g, Sod 298mg, Fiber 1g, Pro 2g S(Internet address): https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 2g Fat (41.0% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat. NOTES : 2019 - 0818 --------------- MESSAGE bread-bakers.v122.n016.10 --------------- Date: Sun, 15 May 2022 19:10:56 -0700 From: Reggie Dwork Subject: Buttermilk Fantail Rolls * Exported from MasterCook * Rolls, Buttermilk Fantail Recipe By : Robby Melvin Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- warm, (105F to 110F) 4 1/2 tsp active dry yeast -- (1/4-oz.,2 envelopes) 6 tablespoons granulated sugar -- divided, plus 1 tsp. granulated sugar 2 large eggs -- lightly beaten 1 cup buttermilk -- whole, at room temp 1 1/4 teaspoons kosher salt 1/2 cup unsalted butter -- melted and divided, plus 2 Tbsp. unsalted butter 3 3/4 cups all-purpose flour -- divided, (to 4C) 1/4 cup unsalted butter -- softened and divided Flaky sea salt -- (such as Maldon) It wouldn't be a holiday feast without a fresh batch of homemade bread. These buttery rolls with golden, pull-apart layers are finished off with sprinkles of flaky salt. The dough for Buttermilk Fantail Rolls is very easy to work with (in fact, our Test Kitchen called it "extremely forgiving"), but it needs to rise twice, so be sure to allow enough time. Or bake the rolls a day ahead, reserving the melted butter and sea salt in Step 5. Let them cool, and store in a ziplock plastic bag. Reheat in a 300F oven 10 minutes, or until warm. Brush warm rolls with melted butter, and top with sea salt. Active: 45 mins Chill: 8 hrs Total: 10:15 Combine warm water, yeast, and 1 teaspoon of the sugar in a 1-cup liquid measuring cup; let stand until foamy, about 5 minutes. Stir together eggs, buttermilk, kosher salt, 1/2 cup of the melted butter, and remaining 6 tablespoons sugar in a medium bowl. Add yeast mixture and 3 1/2 cups of the flour; stir until a dough forms. Sprinkle a work surface with 1/4 cup of the flour; turn dough out onto floured surface, and knead until smooth and slightly elastic, about 4 minutes, adding up to an additional 1/4 cup flour, if needed. Place dough in a lightly greased bowl; turn to grease top. Cover with plastic wrap, and chill 8 to 24 hours. Coat 2 (12C) muffin pans with cooking spray. Punch chilled dough down, and turn out onto a lightly floured surface. Divide dough in half. Roll 1 dough half into a 16- x 12-inch rectangle (about 1/4" thick). Brush top with 2 tablespoons of the softened butter. Starting from a 12" side, cut dough into 6 (2" wide) strips. Cut dough strips crosswise into quarters. (You will have 24 [4- x 2"] dough pieces.) Stack 3 dough pieces together, buttered side up. Top with a fourth piece, buttered side down. Repeat with remaining 20 dough pieces, making 6 stacks. Cut each stack in half crosswise, making a total of 12 stacks of 2" squares. Place 1 stack on its side, layers facing up, in each muffin cup. Cover loosely with plastic wrap. Repeat process with remaining dough half, 2 tablespoons softened butter, and muffin pan. Let rolls rise in a warm (80F to 85F) place, free from drafts, until doubled in size, about 1 hour. Preheat oven to 375F. Bake rolls until golden brown, 12 to 15 minutes. Brush rolls with remaining 2 tablespoons melted butter, and sprinkle with desired amount of sea salt. S(Internet address): https://www.southernliving.com/recipes/buttermilk-fantail-rolls-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 7g Fat (42.9% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 116mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1219 --------------- END bread-bakers.v122.n016 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved