Date: Sun, 26 Jun 2022 06:22:18 +0000 --------------- BEGIN bread-bakers.v122.n021 --------------- 01. Baked Potato Buttermilk Biscuits (Reggie Dwork) 02. Bread Machine Cherry Almond Bread (Reggie Dwork) 03. Bread Machine Pecan Wheat Bread (or oven) (Reggie Dwork) 04. BA's Best Banana Bread (Reggie Dwork) 05. Braided Italian Bread (Reggie Dwork) 06. Cinnamon Sugar Pecan Challah Braid (Reggie Dwork) 07. Maple Cornbread (Reggie Dwork) 08. Cranberry Orange Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n021.1 --------------- Date: Sat, 25 Jun 2022 23:12:37 -0700 From: Reggie Dwork Subject: Baked Potato Buttermilk Biscuits * Exported from MasterCook * Biscuits, Baked Potato Buttermilk Recipe By : Jonathan Melendez Serving Size : 20 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium baking potato -- rinsed and dried 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon black pepper -- coarsely ground 6 tablespoons unsalted butter -- very cold, diced, plus 2 Tablespoons unsalted butter -- very cold, melted 1/4 cup Cheddar cheese -- white, shredded 2 tablespoons chives -- chopped 1 cup buttermilk I have a love of potatoes that is unlike any other love. I grew up eating them often as a kid - almost every day - so now I'm always looking for new ways to incorporate this versatile vegetable into my everyday life. There's just something so special about biscuits loaded with shredded potatoes, cheddar cheese, and chives. I can't put it into words, but I feel like I don't have to because you get it. It's the baked potato you never knew you wanted . . . in biscuit form. Active: 30 minutes Total: 50 minutes Preheat the oven to 425F. Line a baking sheet with parchment paper, and set aside. Cook the potato in a microwave, an oven, or in boiling water until almost fork-tender (see Cooks' Note). Let cool completely. Using a paring knife, peel the potato, and then shred with a box grater. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and pepper. Add the cold butter and cut in using 2 knives, a pastry blender, potato masher, or your hands, until the dough resembles coarse crumbs the size of peas. Fold in the cheese, chives, and shredded potato. Add the buttermilk and stir with a wooden spoon until the dough just comes together. It'll be sticky, but don't panic. Transfer to a well-floured work surface and knead a few times to smooth it out. Fold the dough onto itself about 4 times, turning clockwise after each fold. Pat the dough with your hands until it's about 3/4" thick. Use a 2" round cookie or biscuit cutter to cut into rounds. Place the biscuits on the prepared baking pan just barely touching each other. Gather scraps and repeat patting and cutting (you should have 20). Brush the biscuits with the melted butter, and bake until golden brown, 18 to 20 minutes. Let cool before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Cooks' Note: If you cook the potato all the way, it'll be really difficult to peel and grate later on, so make sure to cook it just a bit shy of almost done. I use the microwave to make it easy and fast. Review: Tried to make these gluten free using Bob's Red Mill 1 for1. Taste was good, but they didn't rise AT ALL. Baking soda and baking powder were new, so that wasn't the problem. I added 2 cloves of minced fresh garlic, used green onions instead of chives, and doubled the cheddar cheese and ground black pepper. Not sure if the reason they turned out like hockey pucks was because of the flour mix, but I suspect that is the problem. I might try these again with a different flour. Review: My family loves these. This recipe is a keeper! And they're a perfect size for kids to handle and bake. Review: I rated this one fork since I haven't made them. I will access and assign proper forks when I get an answer for this question: Would you recommend freezing before or after baking? I love biscuits, but there are two of us and I'm not sharing ours if they're as good as you say. Review: Freezing or otherwise keeping dough or bread with a baking powder leavener over any length of time will cause the baking powder to dissipate. Cooked biscuits freeze beautifully! I have not made this particular recipe as I question any kneading of the dough because it will strengthen the glutin and make them tough. S(Internet address): https://www.epicurious.com/recipes/food/views/baked-potato-buttermilk-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 5g Fat (45.5% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 219mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1103 --------------- MESSAGE bread-bakers.v122.n021.2 --------------- Date: Sat, 25 Jun 2022 23:13:29 -0700 From: Reggie Dwork Subject: Bread Machine Cherry Almond Bread * Exported from MasterCook * Bread Machine Cherry Almond Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf -- 1 Lb Loaf 1 1/4 c milk -- (1 C) 1 1/2 Tbsp butter -- (1 Tbsp) 1 1/2 Tbsp almond paste -- (1 Tbsp) 1/4 tsp almond extract -- (1/8 tsp) 3 Tbsp sugar -- (2 Tbsp) 1 1/2 tsp salt -- (1 tsp) 2/3 c whole-wheat flour -- (1/2 C) 2 1/3 c bread flour -- (2 C) 2 1/2 tsp active dry yeast -- or bread machine (1 1/2 tsp) 1/2 c sour cherries -- dried, (1/3C) 1/2 c almonds -- chopped, (1/3C) Bake according to manufacturer's instructions,adding the cherries and almonds during the raisin-bread cycle, or five minutes before the final kneading is finished. note: If you can't find dried sour cherries locally, try American Spoon Foods, (616) 346-9030. Source: "The Bread Machine Cookbook by Melissa Clark" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 5g Fat (27.5% calories from fat); 5g Protein; 24g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 222mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v122.n021.3 --------------- Date: Sat, 25 Jun 2022 23:14:28 -0700 From: Reggie Dwork Subject: Bread Machine Pecan Wheat Bread (or oven) * Exported from MasterCook * Bread Machine Pecan Wheat Bread (or oven) Recipe By :King Arthur Flour Co Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons instant yeast 255 g water -- (1C + 2 Tbsp or 9 oz) 43 g dark brown sugar -- (3 Tbsp or 1 1/2 oz) 28 g butter -- (2 Tbsp or 1 oz) 241 g Unbleached Bread Flour -- (2C or 8 1/2 oz) 113 g White Whole Wheat Flour -- or Whole Wheat Flour, (1C or 4 oz) 1 1/4 teaspoons salt 113 g diced pecans -- or walnuts, (1C or 4 oz) This loaf features the rich flavors of both wheat and pecans. Make it start to finish in your bread machine, or let the machine do the initial work, then take it out and bake it in your regular oven. Either way, it's a winner. PREP: 10 mins. BAKE: 35 mins. TOTAL: 3:35 To bake in a bread machine: Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the basic cycle, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the bread completely before serving. To bake in an oven: Program your bread machine for the dough or manual cycle. When the entire cycle is complete (including the rise), remove the dough and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Allow the dough to rise, covered, for about 1 hour, or until it's crowned about 1" over the rim of the pan. Bake the bread in a preheated 350F oven for 35 to 45 minutes, or until it's a deep golden brown and a digital thermometer inserted into the center of the loaf registers about 190F. Remove the bread from the oven, turn it out of the pan, and let it cool on a rack. Store completely cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage. Tip: Can you make this bread without a bread machine? Of course. Simply mix and knead the dough by hand (or using a mixer), and follow the directions above for rising, shaping, and baking. Review: Simple process, simple ingredients=Awesome bread!!! Toasted the pecans and substituted pecan oil for the butter. Mixed, kneaded and first rise in my ZO, Baked it in the oven in a 9 x 5" pan, the dough rose so well it would have overflowed the smaller pan noted in the recipe. Review: This is my first recipe for my new bread machine that turned out perfectly. Fyi, the calories per slice come out to 197. I added up all the ingredients to make sure. I think my family will make this recipe time and time again. Review: This pecan wheat bread has excellent flavor and texture a definite winner. The only issue was the bread was a little crumbly. I did not use a bread machine, so I kneaded the dough for 10 minutes. I did one rise for 1.5 hours then second rise for a hour. But I will continue to make this bread especially for breakfast toast. Review: Just made this bread, used pecans and added 3/4 cup dried cranberries, and it came out amazing! So delicious and soft, with a great crust. I pulled out my bread machine that I hadn't used in several years and wasn't sure if this recipe would turn out good, but it was really delicious! Even my picky kids loved it. This is a keeper and will make again and again! Thanks for a great recipe! Review: WOW! What a fabulous bread! I do not own a bread machine and was grateful to see previous reviews before I began making this. As suggested by a previous reviewer, I added dried cranberries (113 g.) along with walnuts. I was skeptical that my first rise wasn't going well, but it simply took a little longer - 90 minutes. My second rise was much shorter. This is, BY FAR, the best bread recipe to date that I've made. Beautiful crust, moist, fabulous taste! Thanks so much for the recipe! Review: When I found this recipe, I stored it in my recipe app on iPad. Unfortunately, I didn't go back to read the comments when I made it today. Like the others, I only let the bread rise once, per the instruction. I thought it was odd with only one rising, but I trust KAF recipes for not only flavor but accuracy. It was dense, but a very tasty bread. Would it be possible to update this recipe to include instructions NOT using a bread machine? It seems a bit unreasonable to have to pour through the comments to understand the process. Thank you! Review: I have made this Pecan Wheat Bread several times, a perfect loaf every time. My family just loves the flavor and texture of the bread. I can't wait to try more of your recipes. Question: The flavor of this bread is fabulous! However, if you are not using a bread machine, does this loaf require a double rise? I used my mixer to knead the dough, but wasn't sure for how long. I think I could improve the texture, it came out a bit dense for me. I would love to try again if more details could be added if you are not using a bread machine. Thanks Response: his recipe does require a double rise. The first will be until it has doubled in size (ish). The second should take until it is poking about one inch above the rim of the bread pan. There's not really a specific amount of time to knead, but when it feels flexible and fairly smooth, you'll know it's ready to rest. When using a mixer, this probably won't take more than five minutes or so. Happy baking! Review: I made this once and will make it again. I substituted regular whole wheat for the white whole wheat. I made the dough in a Zo bread machine and baked it in the oven. I baked it at 400F for 30 min, but it came out too dark. Next time, I will bake at a lower temperature for longer. Review: I have baked probably 10-12 different KAF bread recopies and this has been one of the best. I subbed about an ounce of flax meal for an ounce of the pecans (I also diced the pecans a little finer) and the taste was amazing! The bread rose nicely, baked and browned great at 40 minutes in my oven, and is very versatile for sandwiches, french toast, etc. I calculated the nutrition info using a calculator on sparkpeople and if you cut this into 12 slices its 202 Calories per slice with tons of vitamins and minerals. A filling, healthy loaf! Review: I am not an experienced bread maker, but I bought a good digital scale and digital thermometer which made an incredible difference in my bread making outcomes. This bread is my favorite bread of all time. It's delicious as is, or toasted. Makes fantastic sandwiches, French toast or bread pudding. You can't go wrong with this bread recipe. The past 2 times I've made it I used King Arthur Sprouted Wheat flour (which is their white whole wheat that's been sprouted) to substitute the white wheat flour in the recipe. It's a very moist bread and freezes very well. I've been trying other recipes for fun, but keep coming back to this one. After the bread cools, I slice the whole loaf with an electric knife and then freeze 3/4 of it since there is only one person in my household. You can take out as many slices as you want and it tastes as fresh as the day it was made. Review: First time I made this I only changed ingredient amount to fit mini Zo. Great results! The 3rd time I used 1/2 KAF bread flour, 1/4 white whole wheat flour, 1/4 semolina (just because I had so much pasta flour on hand). My gosh this change made great bread over the top! The addition of semolina seemed to make the texture perfect for sanwiches or toast. Question: What a delicious bread! It came out exactly as described. I would love to make a larger loaf as an 8" x 4" is on the small side for sandwiches. Is there a proportion change I can make? I guess I could double the recipe and make rolls with the leftover dough. If I do that, do I double the yeast amount as well? Thanks! Response: As a general rule of thumb, most yeast bread recipes can be easily doubled (including this recipe). You can simply multiply most ingredients, using anywhere from 1-2x the amount of yeast called for in the original recipe. The amount of yeast used can vary depending on your preference, with more yeast leading to a faster rise but less flavor development, and less yeast leading to more flavor development but a longer rise. If you plan to increase your bread recipe by a fraction (for example, make a 1.5x batch), you may want to use bakers percentages, which we explain in some detail on our blog called "Baker's Percentage: Scaling bread recipes up and down the accurate (and easy) way." We hope this helps, and happy baking! S(Internet address): https://www.kingarthurflour.com/recipes/pecan-wheat-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 9g Fat (38.6% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 245mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0621 --------------- MESSAGE bread-bakers.v122.n021.4 --------------- Date: Sat, 25 Jun 2022 23:15:29 -0700 From: Reggie Dwork Subject: BA's Best Banana Bread * Exported from MasterCook * Bread, BA's Best Banana Recipe By :Bon Appétit Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Fruit Posted Quick Bread Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick vegetable oil spray 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 3/4 teaspoon kosher salt 1 cup packed dark brown sugar 1/3 cup mascarpone cheese -- plain whole-milk Greek yogurt, or sour cream 1/4 cup unsalted butter -- room temperature (1/2 stick) 2 large eggs 4 large bananas -- very ripe, mashed (about 1 1/2C) 1/2 cup semisweet chocolate -- or bittersweet, chopped, (optional) 1/2 cup chopped walnuts -- optional Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness. Walnuts optional but encouraged. Makes one 8 1/2x4 1/2" loaf Preheat oven to 350F. Lightly coat 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed. Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top. Bake bread until a tester inserted into the center comes out clean, 60 to 65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing. Review: What a simple recipe for a sophisticated banana bread. I don't consider myself a baker but I would definitely use this recipe again. Used walnuts in one and walnuts with dark chocolate nibs in the other. I recommend using this recipe if you want to make an impression! Review: This is an easy recipe that uses normal ingredients, is quick to prepare, and turns out great every time. Empowered by all the innovators who suggested substitutions, today's version contained half vanilla flavored Greek yogurt and half sour cream. I added a dash of vanilla extract and used light brown sugar instead of dark sugar. I watched the video while it was baking (oops!) and decided to open the oven door and sprinkle a mixture of Demerera sugar, white sparking sugar sprinkles, and a few Maldon sea salt flakes on top with just 15 minutes left to bake. Looks so pretty! Review: I made this recipe for the first time three weeks ago. I am new to baking. I mostly can cook. So when my friends from Spain said it's easy, I thought easy for you. She was trained in Spain. I love this recipe. It turned out perfectly. I used an electric hand mixer and who knows how long. I had to bake it a few minutes longer due to the apartment gas oven. Then I saw Carla do the demo and besides be funny and confident of course the professional she verified my efforts. I said I can make this again. Thanks folks. Review: This is my go-to banana bread recipe. It's easy to make and always a hit. The only adjustments I make are to substitute cream cheese for mascarpone (which I normally don't have on hand), and I add a teaspoon of vanilla to the banana mixture. Delicious! Review: I adore this recipe. Have made it over 5 times since Covid. It's such a winner! I love Carla's tip in the video of adding the raw sugar on top for a crunch. Review: I have made this countless times now - it's definitely my go-to recipe and a household favorite... Super creamy & delicious, perfect soft interior paired with a crispy browned exterior. I usually use 5 medium bananas and don't mash them fully so we get some chunky bits. While I've tried all 3 dairy options, the preferred option as of late is mascarpone. Don't skip the chocolate chips (mini semi-sweet Ghirardelli if you can get it) and chopped walnuts! So yummy every time. S(Internet address): https://www.bonappetit.com/recipe/banana-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 9g Fat (34.5% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 204mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0801 --------------- MESSAGE bread-bakers.v122.n021.5 --------------- Date: Sat, 25 Jun 2022 23:16:28 -0700 From: Reggie Dwork Subject: Braided Italian Bread * Exported from MasterCook * Bread, Braided Italian Recipe By :Sweet Recipeas Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the biga starter 3/4 cup all-purpose flour 1/2 cup warm water -- (120-130F) 1/4 tsp RED STAR Platinum Superior Baking Yeast For the bread dough 2 tsp RED STAR Platinum Superior Baking Yeast -- the remainder of the packet 2/3 cup warm water -- (120-130F) 2 3/4 cups all-purpose flour 1 tsp salt For the topping 1 egg 1 Tbsp water 1/4 cup sesame seeds -- (to 1/3C) (you want to coat it good) This Braided Italian Bread is made with a Biga starter. It's braided and has a sesame seed encrusted outside and soft inside. Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. Yield: 1 loaf For the Biga: Mix together the ingredients in a medium bowl. Cover with plastic wrap and let it sit overnight. It's best to set it in the warmest area of your home. It's not going to rise much but you should see bubbling and definitely smell the yeast. For the dough: Using a stand mixer with the dough hook attached, add starter and the remainder of the dough ingredients. Knead the dough until a soft, smooth dough forms. All of this can be kneaded by hand if desired. Transfer dough to a large, lightly greased bowl and cover with plastic wrap. Let rise for 45 minutes. Remove the plastic wrap and punch down the dough. Place the plastic wrap back on and let rise for another 45 to 60 minutes. Transfer dough to a lightly greased kitchen island or counter. Divide the dough into three equal pieces. Roll each piece of dough into a 16" rope. Braid the ropes, tucking both ends under, and place on a greased baking sheet. Cover with more plastic wrap or a kitchen towel and let rise for another 90 minutes. Preheat oven to 425F. For the topping: Whisk the egg and water together and brush onto the braided dough. Sprinkle with sesame seeds…go heavy handed on that, you want a lot of them on there. Bake the bread for 25 to 35 minutes. If you want a softer outside go for the shorter time. If you want a more crunchy bread go for the longer. The internal temperature should be 190F. Remove the bread from the oven and let cool on a rack. Serve with butter or whatever you like! Review: My first loaf of bread ever! Just made this with a whole wheat flour. Had to tweak the recipe to work with the courser flour but it worked great. Very simple from start to finish. S(Internet address): https://redstaryeast.com/recipes/braided-italian-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 2g Fat (13.2% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 139mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 1230 --------------- MESSAGE bread-bakers.v122.n021.6 --------------- Date: Sat, 25 Jun 2022 23:17:27 -0700 From: Reggie Dwork Subject: Cinnamon Sugar Pecan Challah Braid * Exported from MasterCook * Bread, Cinnamon Sugar Pecan Challah Braid Recipe By : Sweet Phi Blog Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 1 cup water -- warm, 110-115F 2 1/4 tsp. Active Dry Yeast -- (1/4oz, 7g) 2 eggs -- at room temperature 1 1/2 Tbsp vegetable oil 3 cups bread flour -- plus more for kneading 2 Tbsp sugar For the egg wash: 1 egg -- mostly the egg yolk 1/2 tsp water For the topping: 1/4 C pecan -- chopped 1/2 cup sugar 1 Tbsp cinnamon This cinnamon sugar pecan challah braid is a light and airy bread with a sweet and slightly crunchy outer crust that would make the perfect addition to your next brunch holiday celebration. Yield: 1 braided loaf Start by microwaving the water to warm it to 110-115F, about 1 minute. Remove water from microwave, stir in yeast and allow to sit for 5 minutes, or until foamy at the top. In a small bowl combine eggs and vegetable oil and whisk together with a fork. Pour in the yeast and water mixture and stir a few times until combined. In the bowl of a stand mixer fitted with a dough hook, add the flour and sugar. Gently pour in the liquid egg/oil/yeast mixture and let mixer run for 5 minutes at speed 2, until well combined and a sticky dough forms. Generously flour a surface, remove dough from the mixing bowl and knead it by hand for 2 to 3 minutes, then place in a greased bowl and cover with plastic wrap. Allow to rest for about an hour, or until doubled in size. Turn dough out onto floured surface and cut into three pieces. Roll each piece of dough out so that there are three equally long pieces (about 18" in length each.) Then pinch the top edges together and braid the three pieces (when you start the braid, first the left side will go over, then the right side over that, and then the center.) Pinch finished ends together. Place braid on parchment paper lined baking sheet. Make the egg wash by cracking an egg in a bowl and using mostly the egg yolk and a 1/2 teaspoon of water, whisk together, and then brush on top of the braid. Make the Topping: Chop up the pecans and stir together with the cinnamon and sugar and sprinkle the mixture on top of the egg wash. Cover braid with a towel, and let rise for 30 minutes. Preheat oven to 400F and bake for 20 to 25 minutes, until the top of the bread is golden brown. Remove from oven and allow to cool, then slice and enjoy! Question: This is the first I've made this recipe. I followed the recipei exactly, except I made way too much topping and added a few chocolate chips, yum! But the bread tastes sorta flat? Should it have some salt? Response: You could add salt to the recipe - I would suggest starting with 1/2 tsp to 1 tsp. Review: This is the best recipe I have come across 4 cups of flour 2 eggs and 1 egg yolk ( keep white for brash in ) 2 1/4 tsp of yeast 1/4 cup of sugar 1/4 canola oil 1 tsp of salt Bake at 350 for 25-30 m S(Internet address): https://redstaryeast.com/recipes/cinnamon-sugar-pecan-challah-braid/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 4g Fat (21.2% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 15mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1215 --------------- MESSAGE bread-bakers.v122.n021.7 --------------- Date: Sat, 25 Jun 2022 23:18:28 -0700 From: Reggie Dwork Subject: Maple Cornbread * Exported from MasterCook * Cornbread, Maple Recipe By : Carol Stevens Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-Purpose Flour -- Unbleached, (120g) 1 cup cornmeal -- yellow, (138g) 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk -- Note 1: 1/4 cup maple syrup -- (71g) 4 tablespoons butter -- melted, (57g) 2 large eggs For you Southerners who decry the Northern use of maple sugar in cornbread, read no further; this is a north of the Mason-Dixon line aberration. But to those of you who don't object to a dense, lightly sweetened cornbread, read on; this is just the ticket with a bowl of chili or stew. Note 1: whole, skim or 2%, your choice, (227g) PREP: 25 mins BAKE: 20 to 25 mins TOTAL: 50 mins Preheat your oven to 425F. Lightly grease or oil an 8" x 8" square or 9" round baking pan. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs. Add the liquid mixture to the dry ingredients and stir just until moistened. Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it's lightly browned and a cake tester inserted into the center comes out clean. Serve warm, or store, covered, for 3 days at room temperature. Freeze for up to a month. Cal 230, Fat 9g, Carb 33g, Sod 350mg, Fiber 2g, Pro 6g S(Internet address): https://www.kingarthurbaking.com/recipes/maple-cornbread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 8g Fat (32.5% calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 409mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 1015 --------------- MESSAGE bread-bakers.v122.n021.8 --------------- Date: Sat, 25 Jun 2022 23:19:27 -0700 From: Reggie Dwork Subject: Cranberry Orange Rolls * Exported from MasterCook * Rolls, Cranberry Orange Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2/3 cup water -- lukewarm, (152g) 1/4 cup orange juice -- (57g) 2 cups All-Purpose Flour -- Unbleached, (240g) 4 tablespoons unsalted butter -- soft, (57g) 1 teaspoon vanilla extract -- or 1/4 teaspoon Fiori di Sicilia 2 teaspoons instant yeast 2 tablespoons sugar -- (25g) 3/4 teaspoon salt 1/4 cup nonfat dry milk -- or Baker's Special Dry Milk, (28g) 1/4 cup potato flour -- (46g) Filling -- Note 1: 1/4 cup orange juice -- (57g) 1/3 cup brown sugar -- light, packed, (71g) 1 cup cranberries -- fresh or frozen, (99g) 1/2 cup cranberries -- dried, (57g) 1 pinch salt 1 tablespoon butter -- melted, (14g) Icing 1 cup confectioners' sugar -- (113g) 1/2 teaspoon vanilla extract -- or 3 to 5 drops Fiori di Sicilia 1 tablespoons orange juice -- (to 2 Tbsp/14g to 28g) Move over, cinnamon buns! Instead of cinnamon and sugar, we've filled these moist, tender breakfast rolls with tart-sweet cranberry-orange spread. Top them off with a luscious orange glaze for a decadent holiday treat. This recipe will make nine standard-sized rolls or six jumbos. Note 1: Use 3/4 cup prepared cranberry-orange jam, spread, or conserve, if desired. PREP: 20 mins BAKE: 25 to 35 mins TOTAL: 2 hrs 40 mins To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all the ingredients together to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover, and let it rise until nearly doubled in bulk, about 60 minutes. To make the filling: Combine all of the filling ingredients except the melted butter in a small, heavy saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 15 minutes, stirring occasionally, until thickened. Remove from the heat, and stir in the melted butter. Set aside to cool. To assemble the rolls: Gently deflate the dough, and transfer it to a lightly greased work surface. Pat it into a 16" x 12" rectangle. Spread the filling evenly over the dough. Roll the dough into a log starting with a short edge; pinch the seam closed. Cut the log into 9 slices. Place the rolls into a lightly greased 9" square ceramic baker, cover, and let them rise until noticeably puffy, about 45 to 60 minutes. You can bake these rolls in a 9" square metal pan, reducing the bake time by about 5 minutes. Preheat the oven to 375F. Bake the rolls until they're brown around the edges and golden brown in the center, about 25 to 35 minutes; tent with foil if they appear to be browning too quickly. To make the icing: Combine the sugar, Fiori, and enough orange juice to make a spreadable icing. Let the rolls cool for 10 minutes, then spread with the icing and serve. Store any leftovers well-wrapped, at room temperature, for several days; freeze for longer storage. Tips: Want to make larger rolls? Follow the instructions through step 6, then cut the log into six slices instead of nine. Place the slices in the lightly greased wells of a hamburger bun pan. Press the rolls gently so they fill the wells, then cover and let rise until noticeably puffy, about 45 to 60 minutes. Bake the rolls in a preheated 375F oven until they're brown around the edges and golden brown in the center, about 18 to 22 minutes; tent with foil after about 15 minutes if they appear to be browning too quickly. Prepare the icing and frost as instructed. Want fresh-baked, oven-warm buns in the morning? Prepare the buns through their rise in the pan. Cover and refrigerate overnight. Next day, allow the buns to rest at room temperature for 15 minutes before uncovering and baking; you may need to increase the baking time by a few minutes. Cal 290, Fat 6g, Carb 55g, Sod 220mg, Fiber 2g, Pro 6g S(Internet address): https://www.kingarthurbaking.com/recipes/cranberry-orange-rolls-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 7g Fat (21.2% calories from fat); 5g Protein; 52g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 230mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2021 - 1101 --------------- END bread-bakers.v122.n021 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved