Date: Mon, 11 Jul 2022 04:17:55 +0000 --------------- BEGIN bread-bakers.v122.n023 --------------- 01. Cheesy Cornbread With Tomatoes (Reggie Dwork) 02. Whole-Grain Banana Bread (Reggie Dwork) 03. Filled Wool Roll Bread (Reggie Dwork) 04. Bread Machine Bread (Reggie Dwork) 05. Buttery Sourdough Sandwich Biscuits (Reggie Dwork) 06. Back-of-the-Bag Oatmeal Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n023.1 --------------- Date: Sun, 10 Jul 2022 20:09:57 -0700 From: Reggie Dwork Subject: Cheesy Cornbread With Tomatoes * Exported from MasterCook * Cornbread With Tomatoes, Cheesy Recipe By :Zaynab Issa Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil -- plus more for pan 208 g yellow cornmeal -- (1 1/3C) 63 g all-purpose flour -- (1/2 cup) 2 Tbsp. sugar 2 tsp. baking powder 2 tsp. Diamond Crystal kosher salt -- or 1 1/4 tsp. Morton 1 tsp. freshly ground black pepper 2 large eggs 1 1/2 cups sour cream 4 oz. feta cheese -- crumbled, See Note 8 oz. mixed heirloom cherry tomatoes -- halved 1 Tbsp extra-virgin olive oil Flaky sea salt Note: You can substitute any fresh or firm cheese for the feta - goat or even cheddar works. Place a rack in middle of oven; preheat to 400. Brush a 9"-diameter cake pan with olive oil. Line bottom of pan with a parchment paper round; brush parchment with more oil. Whisk 1 1/3 cups (208 g) yellow cornmeal, 1/2 cup (63 g) all-purpose flour, 2 Tbsp. sugar, 2 tsp. baking powder, 2 tsp. Diamond Crystal or 1 1/4 tsp. Morton kosher salt, and 1 tsp. freshly ground black pepper in a medium bowl. Whisk 2 large eggs, 1 1/2 cups sour cream, 1/4 cup olive oil, and 1/4 cup water in a large bowl until homogeneous. Add dry ingredients; mix until almost combined. Add 4 oz. feta, crumbled, and gently fold to incorporate. Scrape batter into prepared pan. Toss 8 oz. mixed heirloom cherry tomatoes, halved, and 1 Tbsp. olive oil in a medium bowl. Arrange, cut side up, on top of batter; sprinkle with flaky sea salt. Bake cornbread until a tester inserted into the center comes out clean, 35-40 minutes. Transfer to a wire rack and let cool. Invert onto a large plate. Peel away parchment paper and turn right side up. Do ahead: Cornbread can be baked 2 days ahead. Wrap tightly and chill. S(Internet address): https://www.bonappetit.com/recipe/cheesy-cornbread-with-tomatoes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 487 Calories; 30g Fat (54.6% calories from fat); 11g Protein; 45g Carbohydrate; 3g Dietary Fiber; 113mg Cholesterol; 1059mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0710 --------------- MESSAGE bread-bakers.v122.n023.2 --------------- Date: Sun, 10 Jul 2022 20:23:12 -0700 From: Reggie Dwork Subject: Whole-Grain Banana Bread * Exported from MasterCook * Banana Bread, Whole-Grain Recipe By :King Arthur Test Kitchen Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter: 454 grams banana -- mashed, 2C, about 5 medium 1/2 cup vegetable oil -- (99g) 1 cup light brown sugar -- packed, or dark brown (213g) 2 large eggs 1 teaspoon Vanilla Extract 120 g All-Purpose Flour -- (1C) 113 g White Whole Wheat Flour -- (1C) 1 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon salt 1 teaspoon cinnamon 57 g chopped walnuts -- toasted if desired (1/2C); optional Topping: 1 tablespoon granulated sugar -- (13g) 1/2 teaspoon cinnamon Nuts may be omitted or replaced with up to 1 cup chopped dried fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice. Preheat the oven to 350F with a rack in the center position. Lightly grease a 9" x 5" loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325F. In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla. Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients. Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter. Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely. Storage information: Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage. See website for variations. S(Internet address): https://www.kingarthurbaking.com/recipes/whole-grain-banana-bread-recipe Yield: "1 9 x 5 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 9g Fat (43.0% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 184mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0710 --------------- MESSAGE bread-bakers.v122.n023.3 --------------- Date: Sun, 10 Jul 2022 20:40:34 -0700 From: Reggie Dwork Subject: Filled Wool Roll Bread * Exported from MasterCook * Bread, Filled Wool Roll Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tangzhong (starter): 3 tablespoons water -- (43g) 3 tablespoons milk -- whole preferred, (43g) 2 tablespoons Bread Flour -- (14g) Dough: 1/2 cup milk -- whole preferred, (113g) 1 large egg 4 tablespoons unsalted butter -- softened, (57g) 1 tablespoon instant yeast -- (9g) 1/4 cup granulated sugar -- (50g) 1 teaspoon salt -- (6g) 2 1/2 cups Bread Flour -- (300g) Filling: 4 ounces cream cheese -- softened, room temp, 68F minimum, (113g) 2 tablespoons granulated sugar -- (25g) 2 tablespoons lemon zest -- from 2 medium lemons pinch of salt 2 tablespoons freeze-dried raspberries -- lightly crushed, (4g) 2 tablespoons Bread Flour -- (15g) Topping: 2 tablespoons milk -- whole preferred, (28g) See website for construction details - many pictures. This appropriately named loaf resembles a roll of wool, but despite its intricate appearance, it couldn't be easier to make. We turned to our bread flour-based Japanese Milk Bread recipe for the soft, pillowy base for this gorgeous bread. While filling combinations are limitless, we find that pairing the dough with sweetened cream cheese studded with raspberries and lemon zest not only keeps things fresh and light, but makes the bread downright delicious! To make the tangzhong: Combine all the ingredients in a small saucepan, and whisk until no lumps remain. Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 2 to 4 minutes, depending on the strength of your burner. Remove the tangzhong from the heat and transfer it to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in). To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the flour into the bowl with the tangzhong and add the remaining dough ingredients. Mix to combine, then knead - by hand, mixer, or bread machine - until a soft, smooth dough forms, about 8 to 10 minutes on medium-low speed of a mixer. (The dough may be tacky and stick to the sides of the bowl slightly; that's OK.) Shape the dough into a ball and let it rest in a lightly greased bowl, covered, for 60 to 90 minutes, until puffy but not necessarily doubled in bulk. To make the filling: Combine the cream cheese, sugar, lemon zest, and salt, mixing until smooth. Add the freeze-dried raspberries and flour, mixing until the berries are completely crushed and evenly distributed. To assemble: On a lightly floured surface, gently deflate the dough, divide it into four pieces (about 170g each), and shape each piece into a ball. Cover the dough and let rest for 10 minutes. Line a 9" springform or a 9" round cake pan (at least 2" deep) with parchment and lightly grease the parchment. Working with one piece of dough at a time, roll it into a 6" x 12" rectangle. If the dough begins to snap back during rolling, set it aside and begin rolling out the second piece. Return to the first piece to continue rolling it to the full size after a couple of minutes, giving the gluten a chance to relax. Portion 2 heaping tablespoons of filling (about 50g) onto the top half of the rectangle. A tablespoon cookie scoop works well here; use two rounded scoops per piece of dough. Position the rectangle so its 12" sides are vertical. Starting at the top, spread the filling across the entire width of the rectangle (leaving about 1/4" bare on each side) and down about 6" or 7", leaving the bottom 5" to 6" bare. If the filling is difficult to spread, warm it in the microwave for 15 seconds and stir; check the consistency. Repeat, if necessary, until it's an easily spreadable consistency. Using a bench or chef's knife, cut the uncovered dough at the bottom into very thin strips (anywhere from 1/8" to 1/4" wide). Fold the long edges of the rectangle in to prevent any filling from seeping out. Starting from the filling-covered top and rolling toward the uncovered strips, roll the dough into a log about 6" long. Lightly press the strips into the rolled log to secure. Place the log, seam-side down, into the bottom of the pan so it's snuggled up against the pan's outside edge. Repeat with the remaining pieces of dough, placing them into the pan to form a complete circle around the pan's outside edge. Preheat the oven to 350F. Cover the wool roll and let it rise for 60 to 75 minutes, until puffy. To finish and bake the roll: Brush the roll with milk, being careful not to deflate the delicate dough. Bake it for 28 to 32 minutes, until it's golden brown on top; a digital thermometer inserted into the center of the loaf should read at least 190F. Remove the roll from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely. Storage information: Store leftover bread, well wrapped, at room temperature for several days. Tips from our Bakers The tangzhong starter can be made ahead of time. Simply cook it up (making a double, triple, or quadruple batch if you like, for future use) as instructed in steps 1 - 3. Remove from the heat and transfer to a small bowl, pressing a layer of plastic wrap over the top of the mixture to prevent a skin from forming. Cool to room temperature then store, covered, in the refrigerator for up to five days. When you're ready to bake your Wool Roll Bread, use a heaping 1/3 cup (95g) tangzhong in the dough. Use warm milk when mixing the remaining dough ingredients; proceed with the recipe from step 4. Let your culinary imagination run wild with this recipe, since the sky is the limit for filling combinations. Cinnamon sugar? Chocolate? Butter and garlic? Pesto and cheese? Whether you go sweet or savory, don't overload your bread with filling. Less is definitely more when working with this soft, pillowy dough. S(Internet address): https://www.kingarthurbaking.com/recipes/filled-wool-roll-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 6g Fat (34.7% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0710 --------------- MESSAGE bread-bakers.v122.n023.4 --------------- Date: Sun, 10 Jul 2022 20:59:33 -0700 From: Reggie Dwork Subject: Bread Machine Bread * Exported from MasterCook * Bread Machine Bread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For large (1 1/2 to 2 lb) machine: 1 cup lukewarm water -- (227g) 1/3 cup lukewarm milk -- (74g) 3 tablespoons butter -- (43g) 450 grams all-purpose flour -- (3 3/4C) 3 tablespoons sugar -- (35g) 1 1/2 teaspoons salt -- (9g) 1 1/2 teaspoons active dry yeast -- or instant yeast For small (1 lb) machine: 2/3 cup lukewarm water -- (152g) 1/4 cup lukewarm milk -- (57g) 2 tablespoons butter -- (28g) 300 grams all-purpose flour -- (2 1/2C) 5 teaspoons sugar -- (20g) 1 1/4 teaspoons salt -- (8g) 1 teaspoon active dry yeast -- or instant yeast Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Put all of the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start. When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool. Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months. S(Internet address): https://www.kingarthurbaking.com/recipes/bread-machine-bread-easy-as-can-be-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 2g Fat (17.7% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 200mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0710 --------------- MESSAGE bread-bakers.v122.n023.5 --------------- Date: Sun, 10 Jul 2022 21:10:04 -0700 From: Reggie Dwork Subject: Buttery Sourdough Sandwich Biscuits * Exported from MasterCook * Biscuits, Buttery Sourdough Sandwich Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 120 grams all-purpose flour -- (1C) 2 teaspoons baking powder 3/4 teaspoon salt 8 tablespoons unsalted butter -- cold, (113g) 227 grams sourdough starter -- (1C), unfed/discard These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. Better yet — the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process. Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly. Add the starter, mixing gently until the dough is cohesive. Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6" round about 1"-thick. Use a sharp 2 3/8" biscuit cutter to cut four rounds, cutting them as close to one another as possible. Gently push and pat the scraps into a 2 1/2" x 5" rectangle. Cut two more biscuits. Push and pat the remaining scraps into a 1"-thick biscuit; it'll be slightly smaller than the others. Place the biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake. Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown. Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage. To add a subtle, nutty, whole grain flavor to these biscuits, substitute 20g (about 3 tablespoons) medium rye flour or buckwheat flour for an equal amount of the all-purpose flour in the recipe. No other changes are necessary. Feel free to make smaller biscuits, if desired; they'll need slightly less time in the oven than the larger biscuits. Sourdough starters can vary in how liquid they are. If your biscuit dough seems very dry, dribble in a bit of milk or buttermilk until it comes together. S(Internet address): https://www.kingarthurbaking.com/recipes/buttery-sourdough-sandwich-biscuits-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 347 Calories; 16g Fat (41.4% calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 432mg Sodium. Exchanges: 3 Grain(Starch); 3 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0710 --------------- MESSAGE bread-bakers.v122.n023.6 --------------- Date: Sun, 10 Jul 2022 20:48:41 -0700 From: Reggie Dwork Subject: Back-of-the-Bag Oatmeal Bread * Exported from MasterCook * Bread, Back-of-the-Bag Oatmeal Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 360 g Bread Flour -- (3C) 89 g old-fashioned rolled oats -- (1C) 2 tablespoons butter -- (28g) 1 1/2 teaspoons salt -- (9g) 3 tablespoons light brown sugar -- (40g), or dark brown sugar, or 3 tablespoons (63g) honey 2 teaspoons instant yeast 1 1/4 cups lukewarm milk -- (283g) Topping: 1 large egg white 1 tablespoon water -- cold, (14g) 1 tablespoons old-fashioned rolled oats -- to 2T (6g to 12g) This tender, high-rising sandwich bread is soft enough for kids to enjoy, yet sturdy enough for all kinds of sandwich fillings. It also makes great toast, perfect with jam or buttered alongside scrambled eggs. King Arthur Unbleached Bread Flour ensures a high rise even in the presence of oats, which sometimes inhibit gluten formation. In fact, the recipe was featured on our bread flour bag for quite some time, and has become a perennial customer favorite for good reason: it's easy to make, uses simple ingredients, and we guarantee everyone in the family will love it! Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. To make the dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough. Knead the dough, by hand or mixer, until it's springy though still somewhat soft, about 5 to 7 minutes. The dough may feel quite sticky at the beginning; don't be tempted to add more flour, as additional flour will make the loaf dry. If you're kneading by hand, try kneading on a lightly greased work surface rather than a floured surface. Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour; it'll become quite puffy, though it may not double in bulk. If your kitchen is particularly cold (below 65F), place the bowl of dough in your turned-off oven with the oven light on. To shape the dough: Transfer the dough to a lightly oiled surface. Flatten the dough into a 6" x 8" rectangle. Fold the top down to the center (like you were folding a letter), pressing it firmly with the heel of your hand to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat the first step (folding the top to the center and sealing) three or four more times, until you've created a 9" to 10" log. Tuck the ends under slightly, and turn the log over so its seam is on the bottom. Place the log in a lightly greased 9" x 5" loaf pan, and tent the pan with lightly greased plastic wrap or the cover of your choice. Allow the dough to rise for 1 to 1 1/2 hours, until it's crested about 1" over the rim of the pan. Towards the end of the rising time, preheat your oven to 350F with a rack in the center. To add the topping: Uncover the risen loaf. Beat the egg white with the cold water. Brush the beaten white all over the top crust (you won't need it all), then sprinkle with the rolled oats. To bake the bread: Bake the bread for 35 to 40 minutes, until it's golden brown. If the bread appears to be browning too quickly, cover it lightly with aluminum foil for the final 10 minutes of baking. When done, a digital thermometer inserted into the center of the loaf will register 190F. If you don't have a thermometer, slide the bread out of its pan and tap its bottom with your fingers: you should hear a hollow thump. Remove the bread from the oven and turn it out of the pan onto a rack to cool. Cool completely before slicing. Store, well wrapped, at room temperature for several days; freeze for longer storage. Want to make this loaf start to finish in your bread machine? Program the machine for regular/basic bread (or your machine's equivalent). About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple. If you'd like dried fruit or nuts in your loaf, add them at the beep. Want to make the best loaf possible? Read Successful loaves from your bread machine: 5 tips for home bakers. Want to make this loaf vegan/dairy-free? Replace the butter with dairy-free butter, and the milk with a plant-based beverage (e.g. almond milk, rice milk, etc.). No instant yeast? You can use an equal amount of active dry yeast instead. Simply mix it in with the other dry ingredients, no proofing necessary. S(Internet address): kingarthurbaking.com/recipes/back-of-the-bag-oatmeal-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 3g Fat (18.7% calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 229mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0710 --------------- END bread-bakers.v122.n023 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved