Date: Sat, 04 Jun 2022 04:39:46 +0000 --------------- BEGIN bread-bakers.v122.n019 --------------- 01. Muffin Tin Biscuits (Reggie Dwork) 02. Cornmeal Angel Biscuits (Reggie Dwork) 03. Hippie Banana Bread (Reggie Dwork) 04. No-knead Harvest Bread (Reggie Dwork) 05. Churro Mini Muffins (Reggie Dwork) 06. Sweet Potato Almond Butter Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n019.1 --------------- Date: Fri, 03 Jun 2022 21:15:30 -0700 From: Reggie Dwork Subject: Muffin Tin Biscuits * Exported from MasterCook * Biscuits, Muffin Tin Recipe By : Heidi Serving Size : 24 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Breakfast Fatfree Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoon Active Dry Yeast 1/3 cup Sugar 2 cups Water -- lukewarm 1 large egg 4 cups Flour -- Self Rising 3/4 cup Canola oil -- or Vegetable Oil 1/8 tsp. Salt Fresh, hot biscuits are the perfect way to share some love, so make yourself household famous with this Easy Biscuit Recipe from scratch! Prep: 10 mins Cook: 9 mins Total: 19 mins Preheat oven to 375F. In large mixing bowl, stir together Yeast, Sugar, and Water, and allow mixture to sit for approximately 5 minutes. Add Egg to Yeast mixture, and whisk. Then add Flour, Salt, and Oil to mixture, and stir well with wooden spoon. Spray Non-Sttick Muffin Tins with cooking spray, and fill each cup 2/3 full with dough. Bake for 8 - 10 minutes, or until done. Remove from oven, allow to cool in muffin tins for a few minutes, then transfer to wire cooling rack to finish cooling. Notes: Extra biscuits can be stored for later: Store up to 2 days in an airtight storage container in the pantry. Store up to 7 days in an airtight storage container in the refrigerator. Store up to 2 months in freezer ziploc bags in the freezer. S(Internet address): https://thefrugalgirls.com/2018/04/easy-biscuit-recipe-from-scratch.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 7g Fat (43.2% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 15mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1017 --------------- MESSAGE bread-bakers.v122.n019.2 --------------- Date: Fri, 03 Jun 2022 21:17:20 -0700 From: Reggie Dwork Subject: Cornmeal Angel Biscuits * Exported from MasterCook * Biscuits, Cornmeal Angel Recipe By :Pam Lolley Serving Size : 42 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water -- (100F to 110F) 2 1/4 tsp active dry yeast -- (1/4-oz.) 1 teaspoon granulated sugar 4 cups all-purpose flour 1 cup plain yellow cornmeal 1 tablespoon baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 3 Tbsp. granulated sugar 1/2 cup cold salted butter -- cubed 1/2 cup cold shortening -- cubed 2 cups whole buttermilk 6 tablespoons salted butter -- melted and divided Like a cross between a buttermilk biscuit and a Parker House roll, these addictively light and buttery biscuits have added color, flavor and texture from yellow cornmeal. Your guest will be intrigued by the little touch of Southern cornbread flavor, even if it is a biscuit! Active: 20 Mins Total: 2:40 Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes. Stir together flour, cornmeal, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and cold shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days. Preheat oven to 400F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1/2" thick circle, and fold in half; repeat. Gently roll to 1/2" thickness; cut with a 2" round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 12" cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 12" skillet, place remaining biscuits in a 10" skillet or on a baking sheet.) Brush biscuits with 3 tablespoons of the melted butter. Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining 3 tablespoons melted butter, and serve. Make it ahead: The dough can be made 1 week in advance; store in the refrigerator. Source: "SOUTHERN LIVING" S(Internet address): https://www.myrecipes.com/recipe/cornmeal-angel-biscuits-1 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 7g Fat (49.0% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1025 --------------- MESSAGE bread-bakers.v122.n019.3 --------------- Date: Fri, 03 Jun 2022 21:19:56 -0700 From: Reggie Dwork Subject: Hippie Banana Bread * Exported from MasterCook * Bread, Hippie Banana Recipe By :BH&G Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Nuts Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup almond flour 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup olive oil 1/2 cup packed brown sugar 1/4 cup maple syrup 1 1/2 teaspoons vanilla 2 eggs 3 ripe bananas -- mashed (about 1C) 1/2 cup chopped toasted walnuts 1/2 cup dried cherries 1/4 cup raw sunflower kernels 1/4 cup pepitas Put ripe bananas to delicious use in this quick bread recipe that's studded with trail mix favorites like nuts, seeds, and dried fruit. Hands-On: 20 mins Total: 4:30 (includes cooling) Preheat oven to 350F. Butter an 8x4" loaf pan. Line with parchment paper, extending parchment over two sides of pan. Lightly butter parchment. In a bowl combine flours, baking soda, salt, and cinnamon. In a large bowl stir together olive oil and brown sugar, breaking up any lumps. Add maple syrup and vanilla; stir until smooth. Add eggs, one at a time, stirring well after each. Stir in bananas. Add flour mixture, stirring until just combined. Stir in walnuts, cherries, sunflower kernels, and pepitas. Spoon batter into pan. Bake 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack 10 minutes. Using parchment, lift bread out of pan. Remove parchment; let cool completely. Tips: Refrigerate in plastic wrap up to 3 days or freeze in an airtight container up to 1 month. Cal 334, Fat 16g, Carb 37g, Sod 318mg, Fiber 3g, Pro 6g Review: Absolutely delicious!!! Review: This is now my signature banana bread recipe. I usually make about 16 muffins from it and bake them 18 or so minutes. I also cut the brown sugar to 1/2 cup loosely packed and 3 Tbsp. maple syrup- still plenty sweet. These muffins are crunchy and have such a full flavor that I'm not sure I'll ever go back to my old recipe. Review: This bread is so delicious I make it weekly! I bring a slice of it to work every day and feel like I'm eating something both healthy and delicious. I like to change up the dried fruits I put in it and it always turns out good. My husband is also addicted to it. S(Internet address): https://www.bhg.com/recipe/hippie-banana-bread/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 17g Fat (48.2% calories from fat); 6g Protein; 36g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 301mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0505 --------------- MESSAGE bread-bakers.v122.n019.4 --------------- Date: Fri, 03 Jun 2022 21:24:52 -0700 From: Reggie Dwork Subject: No-knead Harvest Bread * Exported from MasterCook * Bread, No-knead Harvest Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 390 g Unbleached All-Purpose Flour -- or High-Gluten Flour, (3 1/4C or 13 3/4 oz) 113 g Whole Wheat Flour -- or White Whole Wheat Flour, (1C or 4 oz) 2 teaspoons salt 1/2 teaspoon instant yeast 397 g cool water -- (1 3/4C or 14 oz) 85 g dried cranberries -- (3/4C or 3 oz) 85 g golden raisins -- (1/2C or 3 oz) 113 g coarsely chopped pecans -- or walnuts, (1C or 4 oz) Plan ahead for this easy bread - an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a covered clay baker. PREP: 15 mins. to 8:05 BAKE: 50 mins. to 60 mins. TOTAL: 1:10 to 9:25 YIELD: 1 loaf Serving Size: 77g Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough. Work the dough just enough to incorporate all the flour, then work in the fruit and nuts. Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl. Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock. Place the dough in the lightly greased pan, smooth side up. Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser. Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450F. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205F. Remove the bread from the oven, turn out onto a rack, and cool before slicing. Tips: Using High-Gluten Flour, with its higher protein level, allows this bread to rise higher than it will with all-purpose flour. Walnuts sometimes give this bread a faint purple tinge. If this bothers you, use pecans instead. Cal 196, Fat 5g, Carb 33g, Sod 293mg, Fiber 3g, Pro 5g Review: This was a really great recipe! Very easy, very adaptable. I mixed in walnuts and dried tart cherries. I was worried that the bread would somehow be too sweet with the cherries, but this wasn't the case at all. Great recipe and will make again! Review: I've made this bread twice now and it came out great both times. The first time I used black raisins, and the second time golden, both came out great. Next time I was might try toasting the pecans before first, and maybe try adding dates. Also, the 2nd time I reduced the nuts and raisins etc to 2/3, and it still felt ample. Called the KAF hotline a couple of times too with minor questions...and they actually have a real, friendly, knowledgeable human who picks up the phone! Who does that anymore?!? Thank you, KAF! You guys are the best!! Review: I love this bread. at first, I was a little bit worry, because is so moist, and jigglely, that i thought it was going to be a Big Fail. but it turn out to be very good. I havent cramberries but I had plum drowned in Run, from a previous french bread, and use that instead of. It turn out a little bit purple, but very good. Question: Wow! The ease of making this loaf is only outdone by the delicious taste and great texture. I made it as written using raisins, walnuts, cranberries and chopped dried apricots. The dough was a little stiff when I mixed it so I splashed a bit of water on it so the mix-ins could be incorporated well. I love that the loaf rises in the baking container and goes into a cold oven. I was skeptical, but it was beautiful with a 45 minute covered bake and an 8 minute uncovered bake. I used an Emile Henri clay Dutch oven and the result was perfection. I do have a question...I make the similar Tuscan coffeecake recipe quite often and love the sugar-vanilla coating on the top. Would brushing the mixture on this loaf also give me that same thin sweet coating on the crust? Response: We haven't tried it but we don't see why it isn't worth experimenting with. Review: Baker for 50+ years...some as professional when I was very young...and this recipe worked out very well with the problem I have with my current oven not letting me bake over 430 (independent thermometer cause stove thermo says 500 but isn't). I like to test out new recipes as a hobby but find my oven is my biggest problem. THIS recipe (I chose no nuts, just fruit)worked well at a lower temperature...and I picked it because it said you could put dough into baking pan to proof. I chose to do a stretch and fold 3 times in a 2 hr period in middle of the night...the shaped about 7 hours later...into a banneton (linen). Beautiful dough, good bubbles. I put proofed dough after 1 35 mins into an unheated pyrex dish covered with the unheated bowl portion of the 2.5 qt set. Removed 15 mins (cause dough was starting to touch top)...and finished baking. While it was NOT a dramatic ear singed loaf...it was a beautiful loaf with good height and moisture. I wrapped bread in towel after 20 mins...and the crust was still very friable...thin....and easy to chew. I share bread with neighbor seniors...and it is hard for them to eat a bread baked high temp, in dutch oven. This worked very well...and tasted wonderful. Question: This bread turned out great! Perfect breakfast toast with butter or cream cheese - YUM. When I - somewhat embarrassingly - discovered I was out of AP flour, the KAF hotline came thru and recommended that, among all the other flours I had on hand, I substitute bread flour. It worked great, and next time I am going to try the high-gluten flour. I am wondering - is it possible to use my sourdough discard in this bread as part of the leavening and flavor? I'm trying to discover all the easy and delicious things to quickly make with the discard as it kills me to ever toss it. Response: Since it's discard, it won't do much in the way of leavening, but adding some sourdough discard will impart flavor. You can do this for pretty much any yeasted recipe. Replace 120 g (1 scant cup) flour and 120 g (1/2 cup) of water from the recipe with 240 (about 1 cup) of your sourdough discard. Review: I made this bread yesterday, it is very easy to make. I did make a few changes. I added more water because my dough was very dry, some candied orange rind and a teaspoon of fennel seeds. I let is proof overnight. The next morning I shaped it into a loaf and rolled it over flour, let it rise for three hours and baked it on a pizza stone. Delicious! Will definitely make this again! Review: Very easy to make, and the instructions were easy to follow. I made two loaves for thanksgiving, it is very nice toasted too! I would also make again for a brunch. Review: Nice bread for a fall day! I started baking the bread in my covered clay baker at 450 degrees. As my oven was pre-heating, I re-read some of the reviews. I decided to turn down the oven to 400 and am glad that I did.The bread was done in 45 minutes after the pre-heating alarm went off. I didn't uncover the baker and the bread was still a deep brown and yes, the top raisins were slightly burnt. After the bread cooled for a short time, I rolled my finger over the burnt raisins and they fell off. Problem solved! The bread was light and tender with a chewy, crisp crust. I'll definitely make the bread again. I'm anxious to try it with different nuts, dried fruits and maybe the cinnamon or orange zest. A keeper recipe! Review: Called in due to no whole wheat flour, Substituted half pumpernickel and half all purpose flour along with an eighth of a cup of extra water. Used dried cherries in place of cranberries. Found out baking time is from when oven beeps at 450F. Baked in a ceramic bowl and sealed the top with aluminum foil. Beautiful, delicious very crusty bread! S(Internet address): https://www.kingarthurflour.com/recipes/no-knead-harvest-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 5g Fat (25.4% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat. NOTES : 2019 - 0607 --------------- MESSAGE bread-bakers.v122.n019.5 --------------- Date: Fri, 03 Jun 2022 21:26:27 -0700 From: Reggie Dwork Subject: Churro Mini Muffins * Exported from MasterCook * Muffins, Churro Mini Recipe By : Lauren Miyashiro Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 3 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. kosher salt 1/2 c. packed brown sugar 1/2 c. granulated sugar 1 tsp. ground cinnamon 1/2 c. melted butter -- (1 stick) 2 eggs -- lightly beaten 1 c. milk FOR THE CINNAMON SUGAR COATING 4 tbsp. melted butter 1/2 granulated sugar 2 tsp. ground cinnamon The perfect excuse to have dessert for breakfast. PREP: 30 MINS COOK: 12 MINS TOTAL: 42 MINS Preheat oven to 350F and grease a 24-cup mini muffin tin with cooking spray. In a large bowl, whisk together flour, sugars, cinnamon, baking powder, and salt. Add egg, milk, and melted butter and stir until incorporated. Divide batter between greased muffin tin cups. Bake until a toothpick inserted into the center of muffin comes about clean, about 12 minutes. Let muffins cool slightly in pan for about 5 minutes then carefully remove them from the pan. CINNAMON SUGAR COATING: In a medium shallow bowl, whisk together sugar and cinnamon. Dunk each muffin in melted butter then toss in cinnamon sugar. S(Internet address): https://www.delish.com/cooking/recipe-ideas/recipes/a49000/churro-mini-muffins-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 7g Fat (34.8% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 151mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0718 --------------- MESSAGE bread-bakers.v122.n019.6 --------------- Date: Fri, 03 Jun 2022 21:34:27 -0700 From: Reggie Dwork Subject: Sweet Potato Almond Butter Muffins * Exported from MasterCook * Muffins, Sweet Potato Almond Butter Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Nuts Posted Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- flax egg: 1 tablespoon flax seed 2 1/2 tablespoons water batter: 3/4 cup sweet potato -- pureed 1/3 cup brown sugar 2 tablespoons canola oil 1 teaspoon vanilla extract -- pure 1 cup almond milk, unsweetened 1 cup whole wheat pastry flour 1/2 cup oat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 cup roasted salted almond butter This "flavor bomb" from Minimalist Baker is begging to be slathered with honey and butter still warm from the oven, if you're into that sort of thing. They're just a little salty and sweet, and super hearty while still being plenty moist and almost bread pudding-like. These are vegan and made with a flax egg: 1 tablespoon ground flax combined with 2 1/2 tablespoons of water, left to sit and thicken for about 5 minutes. If you're not vegan, feel free to toss in 1 large egg instead. Preheat oven to 375F and line muffin tin with paper liners. Prepare flax egg in a large mixing bowl and let set for a few minutes. Next, add sweet potato puree, brown sugar, oil, and vanilla extract to flax egg and mix well. Add almond milk and stir to combine. Sift whole-wheat flour, baking powder, baking soda, salt, and cinnamon directly over wet ingredients. Then, add oat flour and stir just until moistened. Spoon batter into prepared muffin cups, then drop about 1 teaspoon almond butter onto the center of each muffin. Swirl lightly with a toothpick. Bake for 20 to 22 minutes, or until golden brown and a toothpick in the center comes out with a few moist crumbs attached. Remove from oven and let rest in tins for 5 minutes. Remove to a wire rack and let cool completely. Source: "Minimalist Baker" S(Internet address): https://www.cheatsheet.com/life/muffin-recipes.html/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 7g Fat (37.8% calories from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0722 --------------- END bread-bakers.v122.n019 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved