Date: Sat, 28 May 2022 03:16:31 +0000 --------------- BEGIN bread-bakers.v122.n018 --------------- 01. Honey Wheat Blueberry Bagels (Reggie Dwork) 02. Brioche Monkey Bread (Reggie Dwork) 03. Deli Rye Bread (Reggie Dwork) 04. No-Knead Grilled Naan (Reggie Dwork) 05. Swiss Onion Rye Loaf (Reggie Dwork) 06. Famous Department Store Blueberry Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n018.1 --------------- Date: Fri, 27 May 2022 19:51:43 -0700 From: Reggie Dwork Subject: Honey Wheat Blueberry Bagels * Exported from MasterCook * Bagels, Honey Wheat Blueberry Recipe By : Jennie Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Fruit Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups bread flour -- divided 1 1/2 teaspoons kosher salt 1 1/4 cups blueberries -- dried 1 1/2 cup water -- hot, not to exceed 120F. 3 tablespoons honey 2 1/4 tsp Red Star Platinum yeast -- Note 1: Soft, chewy bagels bursting with juicy blueberries. Note 1: You may use active dry yeast in place of Red Star Platinum yeast for this recipe. If you decide to use active dry yeast, your dough could take up to 2 1/2 hours to rise. Note: Red Star Platinum Yeast contains dough conditioner prep: 2 hours cook: 25 minutes total: 2 hours 25 minutes In a stand mixer attached with the paddle attachment, mix 2 1/2 cups flour, salt, and dried blueberries until combined. Whisk hot water and honey together in a measuring cup. Add the yeast and gently whisk to combine. Set aside for 5 to 10 minutes to allow the yeast to bloom. Slowly add the water mixture to the flour mixture. Beat until the dough just comes together. Scrap down the sides of the bowl and give the mixture one more good mix. Swap the paddle attachment for the dough hook. Add remaining 1 cup of flour. Continue to mix on low for 8 minutes. Transfer the dough to a lightly floured surface and shape into a smooth ball. Place the dough in a lightly oiled bowl. Cover with a clean, dry kitchen towel and place the bowl in a warm, undisturbed area of your kitchen. Allow the dough to rise until its double in size, about 1 to 2 hours. Transfer the dough to a lightly floured surface and shape the dough into a log. Using a pastry scraper or floured knife, cut the log into 8 even pieces. Gently roll the dough into balls. Place your thumb in the center of each ball and push down to create a hole. Gently tug on the dough to create a slightly larger whole. Cover the dough with a dry towel and allow to proof (rest) for 15 minutes. While the dough is resting, heat 8 cups of water to a gentle boil. Preheat the oven to 400F. Cover a baking sheet with parchment. Boil the bagels for 40 seconds on each side. Remove from the water with a slotted spoon and onto your prepared baking sheet. Sprinkle each bagel with a generous pinch of sugar and bake for 25 to 30 minutes, or until the tops of the bagels are golden brown. Store the cooled bagels in an airtight container or bag for up to 5 days. Or, freeze the bagels in a single layer for up to 3 months. S(Internet address): https://www.onesweetmess.com/2014/03/13/blueberry-bagels-tutorial/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 1g Fat (4.0% calories from fat); 8g Protein; 54g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 357mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Other Carbohydrates. NOTES : 2021 - 1101 --------------- MESSAGE bread-bakers.v122.n018.2 --------------- Date: Fri, 27 May 2022 19:53:02 -0700 From: Reggie Dwork Subject: Brioche Monkey Bread * Exported from MasterCook * Bread, Brioche Monkey Recipe By :Sweet ReciPeas Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the sponge: 2 1/4 tsp Platinum Yeast -- Note: 1/2 cup whole milk -- at room temperature 1/4 cup sugar -- granulated 1/2 cup bread flour For the dough: 3 cups bread flour 1 1/4 tsp salt 4 large eggs 1/2 pound unsalted butter -- softened, but still cool For the coating: 2 tsp cinnamon 1 cup granulated sugar A rich brioche dough turned into a sweet & delicious monkey bread. It's so worth the extra effort! Note: Red Star Platinum Yeasr contains a dough enhancer For the coating: Mix together the cinnamon and sugar. Set aside. Sponge: Combine the yeast and milk in the bowl of standing mixer fitted with a paddle attachment and whisk until the yeast is dissolved. Stir in the sugar and flour, forming a thick batter. Cover with plastic film and let rest in a warm environment for 30 to 45 minutes. Dough: Add the bread flour and salt to the sponge, then add the eggs. Using the paddle attachment mix on low speed for 2 minutes, or until the eggs are absorbed. Increase the speed to medium and knead the dough for 5 minutes. At this point, the dough will be shiny and satiny. Switch to the dough hook at this point. On medium speed, add the butter, 2 TBSP at a time. Knead until the dough is shiny and smooth, about 5 minutes. Place the dough in a well-oiled bowl and turn it so the top is coated with oil. Cover with plastic film and let rise until doubled in volume, about 2 hours. After the dough has doubled in volume, press down to deflate, folding one half into the other. Fold two or three times. Cover with plastic film and place in the refrigerator for at least 4 hours or overnight. This is the second rise. Remove the dough from the refrigerator. Turn it out onto a lightly floured surface. Divide the dough evenly in half. Cover one piece with plastic film while you shape the other. You will not need the other half of the dough for this recipe so you can either make a loaf of bread or cinnamon rolls with this half. Divide the dough into 24 even balls and place on cookie sheets or baking pans. Cover the dough with plastic film coated with pan spray and let rise at room temperature until it has doubled in size and filled the pans completely. It should take 1 1/2 to 2 hours, depending on the temperature of your room. Toward the end of the proofing, preheat the oven to 350F. Adjust the rack to the center of the oven. Prepare a standard loaf pan with baking spray or butter. Gently toss the balls of dough, a few at a time, in the cinnamon sugar mixture. Place 12 of them gently into the bottom of the prepared pan, taking care not to squeeze them too close together. Then the remaining 12 on top. Place the pan on the center rack of the preheated oven and bake for approximately 40 to 50 minutes, until the top crust is nicely browned, and a thermometer inserted in the center reads 210F. Cool in the pan for 20 minutes, remove from pan and completely cool on wire rack. Notes: Turn this brioche monkey bread into this 'over the top' bread pudding for a special treat! Question: Can this be made in a bread machine Response: This recipe is a 2-step process for the dough - first the sponge is made, and then the dough. You could make the sponge and after it rises, add it to the other dough ingredients in your bread machine. It would be best if your machine has a 'sweet dough' setting. Select dough cycle, and remove dough after it is done rising, then continue with recipe directions. S(Internet address): https://redstaryeast.com/recipes/brioche-monkey-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 12g Fat (40.9% calories from fat); 5g Protein; 34g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 169mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1212 --------------- MESSAGE bread-bakers.v122.n018.3 --------------- Date: Fri, 27 May 2022 19:54:24 -0700 From: Reggie Dwork Subject: Deli Rye Bread * Exported from MasterCook * Bread, Deli Rye Recipe By :Andrew Janjigian Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- (12 1/2 oz) 1 1/2 cups rye flour -- (8 1/4 oz) 1 tablespoon caraway seeds 2 1/2 teaspoons instant yeast -- or rapid-rise yeast 1 2/3 cups water -- (13 1/3 oz), plus 1/2 cup water -- room temperature, (4 oz) 1 tablespoon vegetable oil 2 teaspoons molasses 1 1/2 teaspoons salt 4 teaspoons cornstarch To pack more rye flour into our Deli Rye Bread without making it dry or crumbly, we added more water than most recipes call for. Adding a small amount of vegetable oil also helped keep the crumb tender. To provide adequate structure without weighing the loaf down, we used King Arthur all-purpose flour rather than lower-protein all-purpose flour or higher-protein bread flour. For a hint of sweetness and complexity, we added a small amount of molasses. Finally, for a glossy finish and a tender crust, we brushed the loaf with a cooked cornstarch wash. We prefer King Arthur all-purpose flour for this recipe; if you have trouble finding it at your supermarket, you can use any brand of bread flour instead. Any grade of rye flour will work in this recipe, but for the best flavor and texture we recommend using medium or dark rye flour. Do not use blackstrap molasses here; its flavor is too intense. MAKES: 1 LOAF Whisk all-purpose flour, rye flour, caraway seeds, and yeast together in bowl of stand mixer. Whisk 1 2/3 cups water, oil, and molasses in 4-cup liquid measuring cup until molasses has dissolved. Fit stand mixer with dough hook; add water mixture to flour mixture and knead on low speed until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Add salt to dough and knead on medium-low speed until dough is smooth and elastic and clears sides of bowl, about 5 minutes. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly oiled large bowl, cover tightly with plastic, and let rise until doubled in size, 1 1/2 to 2 hours. Transfer dough to lightly floured counter and gently press into 8" disk, then fold edges toward middle to form round. Cover loosely with plastic and let rest for 15 minutes. Adjust oven racks to middle and lowest positions, place baking stone on upper rack, and heat oven to 450F. Line overturned rimmed baking sheet with parchment paper and dust lightly with rye flour. Gently press and stretch dough into 12 by 9" oval, with short end of oval facing edge of counter. Fold top left and right edges of dough diagonally into center of oval and press gently to seal. Fold point of dough into center of oval and press seam gently to seal. Rotate dough 180F and repeat folding and sealing top half of dough. Fold dough in half toward you to form rough 8 by 4" crescent-shaped loaf. Using heel of your hand, press seam closed against counter. Roll loaf seam side down. Tuck ends under loaf to form rounded torpedo shape. Gently slide your hands underneath loaf and transfer, seam side down, to prepared sheet. Spray sheet of plastic with vegetable oil spray and cover loaf loosely. Let loaf rise until increased in size by about half and dough springs back minimally when poked gently with your knuckle, 45 minutes to 1 1/4 hours. Place empty loaf pan on bottom oven rack. Using sharp paring knife or single-edge razor blade, make six to eight 4" long, 1/2" deep slashes with swift, fluid motion across width of loaf, spacing slashes about 1" apart. Pour 2 cups boiling water into empty loaf pan in oven. Slide parchment and loaf from sheet onto baking stone. Bake until deep golden brown and loaf registers 205 to 210F, 25 to 30 minutes, rotating loaf halfway through baking. Transfer loaf to wire rack. Whisk cornstarch and remaining 1/2 cup water in bowl until cornstarch has dissolved. Microwave, whisking frequently, until mixture is thickened, 1 to 2 minutes. Brush top and sides of loaf with 3 tablespoons cornstarch mixture (you will have extra cornstarch mixture). Let cool completely, about 3 hours, before slicing and serving. Cal 242, Fat 2g, Carb 47g, Sod 266mg, Fiber 3g, Pro 6g S(Internet address): https://www.cooksillustrated.com/recipes/9478-deli-rye-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 2g Fat (9.7% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0612 --------------- MESSAGE bread-bakers.v122.n018.4 --------------- Date: Fri, 27 May 2022 19:56:32 -0700 From: Reggie Dwork Subject: No-Knead Grilled Naan * Exported from MasterCook * Bread, No-Knead Grilled Naan Recipe By :Stephanie Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lukewarm water -- (about 110F) 3/4 cup lukewarm milk -- (about 110F) 1 1/2 teaspoons active dry yeast 1 1/2 teaspoons salt 1/4 cup plain yogurt 1 tablespoon honey 3 1/2 cups all-purpose flour PREP: 2:15 COOK: 6 MINS TOTAL: 2:21 YIELD: 4 VERY LARGE NAAN In a large bowl, combine water and milk. Add yeast, salt, yogurt and honey and stir to combine. Add flour and, using a wooden spoon, stir mixture until just combined and all flour is incorporated into dough. Cover bowl with plastic wrap and let dough rest about 2 hours until it rises and then collapses or flattens on top. Once collapsed, use dough immediately or transfer dough to a lidded, non-airtight container and store for up to 7 days in fridge*, or 3 weeks in freezer in four 1/2-lb portions. Once frozen, thaw dough in refrigerator overnight before using. On baking day, heat grill to high for 5 to 10 minutes, covered, and use a grill brush to scrape any residue from grill grates. Reduce heat to medium; keep covered. Meanwhile, punch down dough and, on a lightly floured surface, divide into 4 equal pieces. With floured hands, stretch and press each piece of dough to a 1/8" thickness. Quickly but carefully transfer dough to grill, using tongs if needed, then cover grill and cook 3 minutes until grill marks appear on bottom and top of dough is puffy. Use tongs to flip dough and cook on other side 3 minutes until grill marks appear and bread is cooked through. Repeat with any remaining dough. Serve immediately with toppings of your choice (butter, ghee, garlic and fresh chopped herbs are some tasty examples). *NOTE: It is easier to handle the dough once it's refrigerated, so I usually let mine rest overnight in the fridge before using. There tends to be a more developed flavor, too, when it chills overnight. Review: Made the Naan last night. It was delicious! The recipe was super easy to follow. My grill was a bit too hot and I over did it slightly, but the family still loved it. Next time I will keep a closer eye on it. Review: Thank you!! I've tried so many naan recipes over the years without success, and this worked amazingly well. I didn't have a grill, but used my oven broiler, and put it right onto the oven rack. Source: "ADAPTED FROM ARTISAN PIZZA AND FLATBREAD IN FIVE MINUTES A DAY" S(Internet address): https://www.girlversusdough.com/no-knead-grilled-naan Yield: "8 to 10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 2g Fat (6.3% calories from fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 417mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0502 --------------- MESSAGE bread-bakers.v122.n018.5 --------------- Date: Fri, 27 May 2022 19:58:23 -0700 From: Reggie Dwork Subject: Swiss Onion Rye Loaf * Exported from MasterCook * Bread, Swiss Onion Rye Loaf Recipe By : King Arthur Baking Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 3/4 cups Bread Flour -- Unbleached, (326g) 1 1/4 cup rye flour -- medium, or pumpernickel flour, (128g) 1 1/2 teaspoons salt -- (9g) 1 teaspoons Deli Rye Flavor -- (to 2 tsp), optional, but VERY good 1 1/2 teaspoons instant yeast 1 to caraway seeds -- optional(to 2 tsp) 1 teaspoon cocoa -- black, or caramel color, optional; for a med dark loaf 1 1/2 cups water -- (340g) Filling 1 cup onion -- peeled and chopped, (142g) 1 tablespoon olive oil 1 cup Swiss cheese -- 1/4" diced, (113g) We modeled this cheese-swirled rye loaf after that of a small family bakery, then added some onions for a little extra zing. You'll enjoy this hearty loaf on its own or as a great base for Reuben sandwiches. PREP: 20 mins BAKE: 20 to 30 mins TOTAL: 2:20 YIELD: one 15" to 16" bâtard or 2 small loaves To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients - by hand, mixer, or bread machine - mixing and kneading to form a smooth and shiny dough. Place the dough into a greased bowl, turn to coat, and cover. Place it in a warm spot to rise for 1 to 2 hours, until the dough has expanded by at least a third. Lightly grease (or line with parchment) a baking sheet. To assemble the loaf: Turn the dough out onto a lightly greased or floured surface, then pat it out into a 12" square. Sauté the onions in 1 tablespoon olive oil until lightly browned. Sprinkle the dough with the onions and cheese. Fold it into thirds (like a letter) to enclose the onions and cheese. Form it into a 15" to 16" fat baguette - in other words, a bâtard. (Or divide and shape it into two smaller loaves). Place the loaf/loaves on the baking sheet, and cover lightly with greased plastic wrap or a dough cover. Allow the bread to rise for 1 to 1 1/2 hours, or until doubled in size. To bake the bread: Toward the end of the rise, preheat the oven to 400F. Just before placing the bread into the oven cut 4 to 5 diagonal slashes across the top, each about 1/4" deep. Spritz the bread with water, then place it into the oven. Bake it for 15 minutes, then reduce the oven heat to 350F and bake for an additional 15 minutes (for 1 large loaf). For two smaller loaves, check after an additional 10 minutes. Bread is done when an instant-read thermometer inserted into the center registers 190F. Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months. Tips: As with any loaf containing rye, allowing it to cool for several hours or overnight will reduce the slight gumminess that rye has when it first comes out of the oven. But with this bread, it'll be hard to wait, as its aroma is so enticing! S(Internet address): https://www.kingarthurbaking.com/recipes/swiss-onion-rye-loaf-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 2g Fat (20.1% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 147mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2021 - 0424 --------------- MESSAGE bread-bakers.v122.n018.6 --------------- Date: Fri, 27 May 2022 20:01:26 -0700 From: Reggie Dwork Subject: Famous Department Store Blueberry Muffins * Exported from MasterCook * Muffins, Famous Department Store Blueberry Recipe By :King Arthur Flour Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- at room temperature, (8 Tbsp, 113g) 1 cup sugar -- (198g) 2 large eggs 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups Unbleached All-Purpose Flour -- (241g) 1/2 cup milk -- (113g) 2 1/2 cups blueberries -- fresh preferred, (354g) 1/4 cup sugar -- for topping, (50g) These muffins are a clone of "The Famous Jordan Marsh Blueberry Muffins" - which were indeed famous up until the mid-1990s, when Jordan's, one of Boston's two iconic department stores (Filene's being the other) was absorbed by Macy's and effectively disappeared. These overstuffed muffins, with their signature sugary crown, were served in the Jordan Marsh dining room on the top floor of the store, where dedicated shoppers went to rest and compare purchases while sipping tea and enjoying a muffin - blueberry, of course. PREP: 8 mins BAKE: 30 mins TOTAL: 38 mins SERVING SIZE: 1 muffin (101g) Preheat the oven to 375F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers. In a medium-sized bowl, beat together the butter and sugar until well combined. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition. Beat in the baking powder, salt, and vanilla. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here. Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional - go for it! Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool. Tips: Can you use coarse white sparkling sugar instead of granulated sugar on top of the muffins? Sure; but they won't be "true" Jordan Marsh muffins. If you use frozen berries, don't crush any of them. Rinse several times in cold water, then pat dry with paper towels before using; this will help prevent the muffins from baking up blue-green. Room-temperature butter is easier to work with than ice-cold butter when preparing muffin batter. If possible, remove butter from the fridge an hour or so before starting the recipe. Cal 260, Fat 9g, Carb 42g, Sod 200mg, Fiber 1g, Pro 4g S(Internet address): https://www.kingarthurflour.com/recipes/famous-department-store-blueberry-muffins-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 9g Fat (31.1% calories from fat); 4g Protein; 42g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 267mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 1027 --------------- END bread-bakers.v122.n018 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved