Date: Sat, 05 Nov 2022 04:26:02 +0000 --------------- BEGIN bread-bakers.v122.n032 --------------- 01. Bread Machine Cottage Dill Bread (Reggie Dwork) 02. Bread Machine Mexican Sunset Bread (Reggie Dwork) 03. Bread Sticks (Reggie Dwork) 04. Chinese Style Meat Buns (Reggie Dwork) 05. Rosemary Focaccia (Reggie Dwork) 06. Meyer Lemon Pomegranate Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n032.1 --------------- Date: Fri, 04 Nov 2022 20:52:06 -0700 From: Reggie Dwork Subject: Bread Machine Cottage Dill Bread * Exported from MasterCook * Bread Machine Cottage Dill Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb loaf -- 1 Lb Loaf 3 tsp active dry yeast -- or bread machine,(2 tsp) 4 Tbsp buttermilk powder -- dry, (3 Tbsp) 3 c bread flour -- (2 c) 2 Tbsp sugar -- (1 Tbsp) 1 1/2 tsp onion -- dry, (1 Tbsp) 1 1/2 Tbsp dill weed -- (1 Tbsp) 1 Tbsp dill seed -- (1/2 Tbsp) 1 1/2 Tbsp butter -- (1 Tbsp) 3/4 c cottage cheese -- (1/4 c) 3/4 c water -- (1/2 c) Watch the dough, adding water if too dry. Use light crust setting. Hints: Use small curd, lowfat cottage cheese. This recipe can be made with the regular or rapid bake cycles. Source: "adapted from Electric Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 2g Fat (13.4% calories from fat); 5g Protein; 22g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 66mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v122.n032.2 --------------- Date: Fri, 04 Nov 2022 20:53:12 -0700 From: Reggie Dwork Subject: Bread Machine Mexican Sunset Bread * Exported from MasterCook * Bread Machine Mexican Sunset Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- lukewarm 3 1/3 cups bread flour -- white 1 1/2 tablespoons sugar 1 teaspoon salt 2 1/2 tablespoons taco mix 3 tablespoons salsa -- chunky 1/2 cup sour cream 1 tablespoon cilantro 1 1/2 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's directions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 2g Fat (14.6% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 152mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v122.n032.3 --------------- Date: Fri, 04 Nov 2022 20:54:36 -0700 From: Reggie Dwork Subject: Bread Sticks * Exported from MasterCook * Bread Sticks Recipe By : Red Star Yeast Co Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 2 TBSP Shortening 2 1/4 cups Bread Flour -- (to 2 3/4C) 2 tsp Salt 1 TBSP Sugar 2 1/4 tsp Active Dry Yeast Topping 1 Egg white -- slightly beaten 1 TBSP Water 3 TBSP Poppy seeds -- or sesame seeds, (to 4 Tbsp) In large mixer bowl, combine 1 cup flour, yeast, sugar, and salt; mix well. In saucepan, heat water and shortening until very warm (120 - 130F; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Punch down dough. Divide into 4 parts. Divide each fourth into 6 pieces. On lightly floured surface, roll each piece to an 8" rope. Place on greased cookie sheets. Combine egg white and water; brush tops of bread sticks. Sprinkle with poppy or sesame seed. Cover; let rise in warm place until indentation remains after touching. Bake at 400F for 15 to 20 minutes until deep golden brown. Remove from cookie sheets; cool. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. S(Internet address): https://redstaryeast.com/recipes/bread-sticks/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 2g Fat (24.7% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1213 --------------- MESSAGE bread-bakers.v122.n032.4 --------------- Date: Fri, 04 Nov 2022 20:56:16 -0700 From: Reggie Dwork Subject: Chinese Style Meat Buns * Exported from MasterCook * Buns, Chinese Style Meat Recipe By :Joanna Cismaru Serving Size : 12 Preparation Time :0:00 Categories : Asian Bread Bread-Bakers Mailing List Hand Made Main Dish Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1/2 cup water 2 1/2 tsp dry yeast 1/4 cup sugar 2 1/4 cups all-purpose flour 1 large egg -- beaten 3 tbsp oil 1/2 tsp salt Filling 1 1/2 lb pork loin 2 tsp garlic and ginger paste 1 tbsp vegetable oil 2 tbsp honey 2 tbsp hoisin sauce 2 tbsp soy sauce -- low sodium 1 tbsp red wine 1/2 tsp pepper -- freshly ground 1/4 tsp salt 1/2 tsp five spice powder 1 tsp sesame oil 1 tbsp vegetable oil 2 sprigs green onion -- finely chopped Egg wash 1 egg -- beaten If you've ever been to a Chinese bakery you have seen this type of meat buns among many other delicious goodies. These buns are also called pork buns, or Char Siu Bao which basically is a barbecued pork filled bun. They can be either steamed or baked as I chose to make mine. I have never tried the steamed ones, only baked, but I'm sure they are just as good. Char Siu refers to the pork filling and bao means bun. There's my Chinese lesson of the day. Prep: 30 mins Cook: 30 mins Total: 1 hr In a small bowl, mix the warm water, sugar and yeast and let it sit until it starts foaming, for about 15 minutes. In a large bowl add the flour and to it add the egg, oil, salt and the yeast mixture. Mix it all together using your hands, if you find the dough too sticky just add more flour. Knead the dough on a floured surface for a few more minutes, until it becomes elastic. Place the dough in a lightly oiled bowl and let it rise until doubled in size, in a warm spot. Cut up the pork loin in small pieces and set aside. In a medium sized bowl, add the garlic and ginger paste, vegetable oil, honey, Hoisin sauce, soy sauce, wine, pepper, salt, five spice powder, and sesame oil. Whisk everything all together and add the pork to it. Let the pork marinate for about 1 hour, or until the dough is almost ready. Heat a skillet, over medium heat and add a tablespoon of vegetable oil to it. When the oil is hot add the pork mixture including the marinade to it and cook until the pork is cooked thoroughly, for about 5 minutes. Before removing it from heat, add the green onions to it and mix well. Preheat oven to 350F. Divide the dough into 12 equal pieces. Roll each piece into a ball. Using a rolling pin, roll out each ball into a disc, so that it's about 4 or 5" in diameter. Place heaping tablespoon of the meat mixture in the middle of it. Seal the bun by gathering up the edges of the disc. Place the sealed side down bun, on an ungreased baking sheet. Repeat with remaining balls and meat mixture. Brush the buns with egg wash and bake for about 15 to 20 minutes or until the buns are nice and golden brown. Cal 437, Fat 15g, Carb 28g, Sod 381mg, Fiber 1g, Pro 46g Question: Can I make them the day before, put them to the fridge and bake them the next day? Response: Absolutely! Question: Beautiful dough! Delicious and so easy to woek with. I filled it with tuna, corned beef and hotdog. My family always eat them in one sitting. If I'm going to double the recipe should I use the same amount of yeast? Thanks for sharing your passion and talent with us Jo and warm regards from the Philippines! Response: I would increase the yeast slightly! Question: Can you freeze these once they've been cooked? I think they would be great as a simple breakfast to just pop in the microwave to heat up. Respone: Yes absolutely! Review: I posted a question last weekend about the raspberry buns. Well, the filling didnt turn out, so needless to say they were too soggy. So, today i thought i would try these buns. I didnt have pork, or onions. (and ran out off eggs) So i used chicken breasts, finely chopped. marinated them in a Chinese bbq sauce. WOW! this dough is unbelievable. It was such a soft, smooth, easy to work with dough. I will absolutely make these again! Review: I'm a Filipino and we love to eat this, this is called siopao in my language and we usually eat them steamed but I'd like to try baking them this time. Question: Wow I just made them and they taste amazing just like the ones you can buy! My only problem was that the bottoms burned a lot for all of them so I had to scrape that off, but other than that they were just perfect. Any suggestions for how to prevent the bottoms from burning? Respone: I'm glad you liked them. I think the bottom burning might be because of your oven, not really sure...maybe try putting them on a higher rack, that would help. Question: how do you measure your flour, do you use deep and sweep or lightly spooned the flour to the cup? I'd like to know coz I wanted to try this recipe. thanks for sharing. Response: I usually scoop the measuring cup into the flour then level it off with a knife. Review: Char siu bao are my favourite. I could eat them all day. S(Internet address): https://www.jocooks.com/recipes/chinese-style-meat-buns/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 9g Fat (35.1% calories from fat); 11g Protein; 27g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1204 --------------- MESSAGE bread-bakers.v122.n032.5 --------------- Date: Fri, 04 Nov 2022 20:58:00 -0700 From: Reggie Dwork Subject: Rosemary Focaccia * Exported from MasterCook * Focaccia, Rosemary Recipe By :Peter Reinhart Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups bread flour -- plus more as needed 2 tsp kosher salt 2 1/4 tsp instant yeast 6 tbsp olive oil 2 cups room temperature water -- 72 to 77F 1 tbsp fresh rosemary -- chopped Focaccia is an Italian flat bread similar to the crust of Sicilian pizza. It is moist, chewy, and topped with savory rosemary. prep: 40 MINUTES cook: 20 MINUTES additional: 2 HOURS total: 3 HOURS Measure flour into mixing bowl of an electric stand mixer. Measure salt onto one side of flour, and yeast onto the other side (if the two touch now, the salt will kill the yeast). Mix on low speed with paddle attachment, adding the water and the olive oil, for about 3 to 5 minutes, until it comes together in a smooth, sticky dough. Switch to the dough hook attachment, and knead on medium speed for 5 to 7 minutes, until dough forms a smooth, sticky ball which clears the sides of the bowl, but sticks to the bottom. You may need to lighlty add additional flour to make the dough firm enough to form a ball, but it should be very soft and sticky. Sprinkle a 6x6" square of flour on your countertop, and using a bowl scraper, remove the dough to the floured counter. Dust liberally with bread flour, and pat into a rectangle. Allow to rest for 5 minutes. Coat your hands in flour and stretch the dough from each end to twice its size. Fold each end over itself, like folding a letter and give it a quarter turn (90-degree turn). Dust with flour, and cover loosely with plastic wrap. Allow to rest for 30 minutes. Repeat Step 3 two more times, the last time allowing the covered dough to ferment on the counter for 1 hour. The dough will swell, but not double in size. Line a 17x12" sheet pan with parchment paper, and drizzle about 1/4 cup of olive oil onto the paper, and spread it around with your hands or a pastry brush. With oiled hands, gently lift the dough onto the parchment, maintaining the rectangular shape. Use your fingertips to simultaneously dimple the dough and spread it to fill the pan. Use ONLY your fingertips! Keep the thickness as uniform as possible, for even baking. If dough springs back too much, allow to rest for 15 minutes, then continue. Don't worry too much about filling the pan entirely - when the dough proofs, it will naturally fill out the pan. Loosely cover the pan in plastic wrap and refrigerate overnight (or up to 3 days). Remove the pan from the refrigerator 3 hours before baking. Drizzle additional olive oil over the dough surface and dimple it in. Sprinkle the chopped rosemary over the entire surface of the bread. Cover with the pan with plastic again and proof the dough at room temperature for 3 hours or until the dough doubles in size. Preheat the oven to 400F and place a rack on the middle shelf. Place the pan in the oven. Bake for 30 to 45 minutes, until the focaccia becomes a light golden brown. Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack. Remove the parchment from the bottom of the focaccia, if it sticks. Allow to cool at least 20 minutes before slicing and serving. Wrap any extra slices in individual packages of plastic wrap and store at room temperature for up to 3 days. Cal 252, Fat 1g, Carb 38g, Sod 391mg, Fiber 1g, Pro 6g Review: I was in a class where Peter made this bread. Needless to say it was incredible. It was tasty, the rosemary was really fresh and he had chopped up the leaves and put them on top and inside. By putting the leaves inside the dough the taste was even better because you had the flavor spread throughout it rather then only on top. I have attended many of his classes in which he made other breads and each was unique and so very flavorful. Personally I would recommend any of his bread recipes to make. His books are very interesting and contain a lot of tasty recipes in which he gives information of the breads he developed. I hope this helps. Source: "Bread Baker's Apprentice by Peter Reinhart" S(Internet address): https://www.theredheadbaker.com/peter-reinharts-focaccia/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 268 Calories; 8g Fat (26.3% calories from fat); 7g Protein; 42g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Fat. NOTES : 2019 - 0501 --------------- MESSAGE bread-bakers.v122.n032.6 --------------- Date: Fri, 04 Nov 2022 20:59:10 -0700 From: Reggie Dwork Subject: Meyer Lemon Pomegranate Muffins * Exported from MasterCook * Muffins, Meyer Lemon Pomegranate Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (375 g) 2 cups granulated sugar -- (400 g) 3/4 teaspoon baking soda -- (3.75 g) 1/2 teaspoon kosher salt -- (1.5 g) 1 1/2 cups pomegranate arils -- (249 g) 1 cup sour cream -- room temperature, (240 g) 1 cup unsalted butter -- melted, (227 g) 4 large eggs -- (200 g) 1 tablespoon poppy seeds -- (9 g) 1 tablespoon Meyer lemon zest -- (3 g) 1 tablespoon fresh Meyer lemon juice -- (15 g) Poppy Seed Streusel: 2/3 cup granulated sugar -- (133 g) 2/3 cup all-purpose flour -- (83 g) 1 teaspoon poppy seeds -- (3 g) 1/4 teaspoon kosher salt 1/4 cup unsalted butter -- cubed and softened, (57 g) Pomegranate Molasses: 2/3 cup granulated sugar -- (133 g) 2/3 cup all-purpose flour -- (83 g) 1 teaspoon poppy seeds -- (3 g) 1/4 teaspoon kosher salt 1/4 cup unsalted butter -- cubed and softened:, (57 g) When life gives you Meyer lemons, something more epic than lemonade is called for. These muffins zip with lemon, poppy seeds, and a double dose of pomegranate with arils in the dough and a generous drizzle of homemade Pomegranate Molasses on top. Preheat oven to 350F (180C). Butter and flour 2 (12-cup) muffin pans. In a large bowl, sift together flour, sugar, baking soda, and salt. Stir in pomegranate arils. In another large bowl, whisk together sour cream, melted butter, eggs, poppy seeds, and lemon zest and juice. Fold flour mixture into sour cream mixture until well combined. Divide batter among prepared muffin cups. Sprinkle each muffin with about 1 tablespoon Poppy Seed Streusel. Bake until golden brown, 20 to 25 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Drizzle with Pomegranate Molasses. Poppy Seed Streusel: Makes about 1 1/2 cups In a small bowl, whisk together sugar, flour, poppy seeds, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Use immediately. Pomegranate Molasses: Makes 3/4 cup In a medium saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium-low, and simmer until thickened, syrupy, and reduced by about two-thirds, 25 to 30 minutes. Let cool completely, then refrigerate overnight. Refrigerate in an airtight container until ready to use. S(Internet address): https://www.bakefromscratch.com/meyer-lemon-pomegranate-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 333 Calories; 15g Fat (39.5% calories from fat); 4g Protein; 47g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 137mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0511 --------------- END bread-bakers.v122.n032 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved