Date: Mon, 05 Dec 2022 03:41:01 +0000 --------------- BEGIN bread-bakers.v122.n034 --------------- 01. Barley Flatbread (Sue Prescott) 02. Simple Honey Whole Wheat Biscuits (Reggie Dwork) 03. Flaky Cheddar-Chive Biscuits (Reggie Dwork) 04. Ricotta Biscuits (Reggie Dwork) 05. Bread Machine California Dip Bread (Reggie Dwork) 06. Bread Machine Ethiopian Honey Bread (Reggie Dwork) 07. Apple Fritter Bread (Reggie Dwork) 08. Apricot Couronne (Reggie Dwork) 09. Bolo do Caco (Reggie Dwork) 10. Braided Lemon Bread (Reggie Dwork) 11. Cherry Pecan Swirl Bread (Reggie Dwork) 12. Easy Sunflower No Knead Bread (Reggie Dwork) 13. Fruitcake Bundt Bread (Reggie Dwork) 14. Fruitcake Loaf Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n034.1 --------------- Date: Mon, 14 Nov 2022 11:28:25 -0700 From: Sue Prescott Subject: Barley Flatbread Ken, The recipe you posted and your comments about the mill sent me down a most pleasant rabbit hole. I can't wait to try the recipe and order some flours from Hayden Mills. We're going to AZ to visit friends next spring and I may have to squeeze in a visit to the mill. Sue --------------- MESSAGE bread-bakers.v122.n034.2 --------------- Date: Sun, 13 Nov 2022 21:25:48 -0800 From: Reggie Dwork Subject: Simple Honey Whole Wheat Biscuits * Exported from MasterCook * Biscuits, Simple Honey Whole Wheat Recipe By :Hungry Haley Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 710 milliliters Whole Wheat Pastry Flour -- (3C) 22 1/4 milliliters Baking Powder -- (1 1/2 T) 2 1/2 milliliters Baking Soda -- (1/2 t) 4 7/8 milliliters Sea Salt -- (1 t) 177 milliliters Butter -- Frozen (3/4C) 29 5/8 milliliters Pure Honey -- (2 T) 315 milliliters Whole Milk Kefir -- (1 1/3C) If you've never tried homemade biscuits, this is the place to start and the place to stay. These Simple Honey Whole Wheat Biscuits are flaky, soft, buttery, and absolutely perfect! Prep: 10 mins Cook: 23 mins Preheat oven to 325F and line a baking sheet with parchment paper. Set aside. In a large mixing bowl, combine dry ingredients: flour, baking powder and baking soda, and sea salt. Grate butter into the dry ingredients and use your hands to stir it in, making sure it is evenly incorporated. In a small bowl or liquid measuring cup, whisk pure honey and kefir, and then pour into dry ingredients. Stir to combine, and then use your hands again to gently bring the dough together. It will be slightly crumbly and a little dry, which is what it should be. Do not overwork the dough - stop kneading when the texture is even throughout and dough as whole sticks together. Lightly flour a clean surface and a rolling pin. Roll out dough until about 1 to 1 1/4" thick and use a round cookie cutter or cup to cut the dough into circles. Place on the baking sheet with about 1" between each biscuit and bake for 23 to 25 minutes. Depending on the diameter of biscuits, this baking time could increase or decrease slightly. Keep an eye on the biscuits while they are in the oven and remove when edges are golden brown. Cool for 4 to 5 minutes before taking off the pan. Serve immediately, and store leftovers in an airtight container for 3-4 days at room temperature, up to two weeks in the fridge, or 1 month in the freezer. Enjoy! Note: If you don't have or can't find whole wheat pastry flour, use half whole wheat flour and half all-purpose flour. S(Internet address): https://tastykitchen.com/recipes/breads/simple-honey-whole-wheat-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 13g Fat (47.7% calories from fat); 4g Protein; 28g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 521mg Sodium. Exchanges: 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0401 --------------- MESSAGE bread-bakers.v122.n034.3 --------------- Date: Sun, 04 Dec 2022 18:23:08 -0800 From: Reggie Dwork Subject: Flaky Cheddar-Chive Biscuits * Exported from MasterCook * Biscuits, Flaky Cheddar-Chive Recipe By :Betsy King Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 2 teaspoons sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup cold butter -- cubed 1 cup shredded cheddar cheese 3 tablespoons minced fresh chives 1 cup buttermilk These wonderful, buttery biscuits complement any dinner Prep/Time: 25 min. Preheat oven to 425F. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4" thickness; cut with a floured 2 1/2" biscuit cutter. Place 2" apart on a greased baking sheet. Bake 10 to 12 minutes or until golden brown. Serve warm. Info: Cal 236, Fat 13g, Carb 24g, Sod 440mg, Fiber 1g, Pro 6g Review: I've made these biscuits several times and love them. I sprinkle on extra grated cheddar cheese and use fresh chives. Quick to make and even the scraps I re-roll are tender. Delicious served split and warm from the oven & served with butter. Review: These were very good! I didn't have buttermilk so I warmed one cup of milk and stirred in 1 Tablespoon of lemon juice and allowed it to thicken for a few minutes before adding. I also did not have any chives so I used a good teaspoon of minced garlic, a teaspoon of basil and a teaspoon of dried minced onion. That combination and the cup of cheddar was a winning combo. Will be making these again! Source: "Originally published as Flaky Cheddar-Chive Biscuits in Taste of Home December 2013" S(Internet address): https://www.tasteofhome.com/recipes/flaky-cheddar-chive-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 13g Fat (49.7% calories from fat); 7g Protein; 24g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 481mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0707 --------------- MESSAGE bread-bakers.v122.n034.4 --------------- Date: Sun, 04 Dec 2022 18:40:33 -0800 From: Reggie Dwork Subject: Ricotta Biscuits * Exported from MasterCook * Biscuits, Ricotta Recipe By : Nicole Rucker Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups cake flour -- plus more for rolling, (500g) 3 tablespoons sugar 1 tablespoon baking powder 2 teaspoons baking soda 2 teaspoons kosher salt 2 sticks unsalted butter -- cold,cut into 1/2" cubes (226g) 2 cups buttermilk -- cold, plus more for brushing (472ml) 1 1/2 cups ricotta cheese -- cold whole-milk, (372g) Note 1 Something magical happened the day I decided to dump a container of fresh ricotta into my standard biscuit recipe. I thought I would get lumps and layers of cheese in the biscuits, but I got something better than that. The ricotta melts into the biscuit in most places and creates a fluffy crumb that I had been trying to achieve for years but never knew the secret to. These are dangerously addictive. Proceed with caution. Note 1: drained for at least 1 hour in a fine-mesh strainer lined with two layers of cheesecloth. Sift the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Place the bowl in the freezer to chill for 20 minutes. Add the butter to the dry ingredients and toss to combine. Pinch and smear the pieces of butter between your fingers. Processing the butter like this creates small leaves of butter that layer in the dough, resulting in flakes later. Once all the butter chunks have been pinched, grab small handfuls of flour and butter and rub the two together between the palms of your hands until the mixture resembles uneven pebbles on a sandy beach. Create a well in the center of the mixture and add 1 cup of the buttermilk. Using a fork, toss the flour and butter from around the edge of the well into the center. Fluff the buttermilk and flour mixture with the fork five or six times, until shaggy looking. Crumble the ricotta cheese into tablespoon-size chunks over the dough, making sure not to break up the cheese too much. Using your hands with your fingers spread wide open, loosely incorporate the cheese into the dough with a lift-and-gently-squeeze motion. Drizzle the remaining 1 cup of buttermilk over the dough while using the fork to bring the mixture together into a loose and shaggy mass. Scrape the dough onto a lightly floured work surface and use your hands to shape the dough into a 10 x 7" rectangle. Fold the rectangle in thirds like a letter and then rotate 90 degrees. Using a rolling pin, flatten the dough back into a 10 x 7" rectangle. Repeat the folding, rotating, and rolling process two more times, ending with the dough shaped into a 10 x 7" rectangle of about 1" thickness. Wrap the dough with plastic and refrigerate for 30 minutes. Position two racks in the center zone of your oven and preheat the oven to 400F. Line two baking sheets with parchment paper. Return the dough to the work surface and roll it out into a 12 x 10" rectangle of about 3/4" thickness. Using a sharp knife, trim and discard 1/4" from all sides of the dough. Cut the rectangle into 4 evenly spaced vertical strips, and then into 4 horizontal strips to get 16 biscuits. Place 8 biscuits about 1 1/2" apart on each prepared baking sheet. Generously brush the tops of the biscuits with buttermilk. Bake until the biscuits are golden brown and have expanded upwards to reveal fluffy layers on the sides, 18 to 20 minutes. Cool for as long as you can stand it, or risk a burned mouth and go for it. S(Internet address): https://www.splendidtable.org/story/2019/08/12/ricotta-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 15g Fat (47.2% calories from fat); 7g Protein; 31g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 538mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0205 --------------- MESSAGE bread-bakers.v122.n034.5 --------------- Date: Sun, 04 Dec 2022 18:47:43 -0800 From: Reggie Dwork Subject: Bread Machine California Dip Bread * Exported from MasterCook * Bread Machine California Dip Bread Recipe By : Serving Size : 0 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 2 1/4 tsp active dry yeast 3 1/3 C bread flour 3 1/3 C baking soda 1/4 tsp sugar 1 env Lipton's Onion Soup mix 3/4 C cottage cheese 3/4 C sour cream 1 1/2 Tbsp margarine 1 whole egg 1/4 C water Warm refrigerated ingrediants to room temperature. Don't use delayed timer mode. Source: "Electric Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2427 Calories; 69g Fat (26.1% calories from fat); 93g Protein; 350g Carbohydrate; 4g Dietary Fiber; 303mg Cholesterol; 202433mg Sodium. Exchanges: 22 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Non-Fat Milk; 11 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v122.n034.6 --------------- Date: Sun, 04 Dec 2022 18:50:01 -0800 From: Reggie Dwork Subject: Bread Machine Ethiopian Honey Bread * Exported from MasterCook * Bread Machine Ethiopian Honey 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 -------- ------------ -------------------------------- 2 tsp active dry yeast -- or bread machine,1/2 Tbsp 1/4 c dry milk -- 3 Tbsp 3 c bread flour -- 2 1/4 c 1/3 tsp cloves -- 1/4 tsp 3/4 tsp cinnamon -- 1/2 tsp 2 tsp coriander -- 1/2 T 1/2 tsp salt -- 1/3 t 1/4 c oil -- 2 1/4 Tbsp 1/4 c honey -- 3 T 1 c water -- 2/3 c Use light crust setting. Delayed timer okay. spices increased slightly. Source: "adapted from German, Bread Machine Cookbook II" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 4g Fat (26.2% calories from fat); 4g Protein; 24g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 76mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v122.n034.7 --------------- Date: Sun, 04 Dec 2022 18:52:59 -0800 From: Reggie Dwork Subject: Apple Fritter Bread * Exported from MasterCook * Bread, Apple Fritter Recipe By : Elaine Lemm Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Quick Bread Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large apples -- baking or crisp eating 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/2 cup butter 2/3 cup brown sugar -- light 2 large eggs 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 cup whole milk -- plus 3 tablespoons whole milk 1/2 cup powdered sugar This super easy fritter-inspired bread is a wonderful alternative to a cake or apple pie and a great way to use up a glut of fall apples. The best apples are those meant for baking or a crisp Granny Smith, which will hold their shape during baking. Softer types of apples will break down during baking, losing their texture, but will still taste good. Serve the loaf as part of an afternoon tea, as a sweet snack, or try it for breakfast. It packs nicely, making it a welcome addition to any fall potluck or gathering. Prep: 20 mins Cook: 45 mins Total: 65 mins Gather the ingredients. Preheat the oven to 350F. Line a 9 x 5" loaf tin with a baking paper liner or spray with non-stick spray. Peel, core, and roughly chop the apples. Mix the granulated sugar and cinnamon together and set to one side. In a stand mixer or using an electric hand mixer, cream the butter and brown sugar together until light, creamy, and pale in color. With the mixer or electric whisk still running, add the eggs one at a time and mix thoroughly. Sift the flour and baking powder together into the bowl and mix slowly until fully incorporated. Finally, add the vanilla extract and 1/2 cup of the milk and mix again. The batter will be loose and creamy. Put half of the batter into the loaf tin, cover with a generous layer of apples, and sprinkle over half of the sugar and cinnamon. Repeat, adding the rest of of batter followed by the remaining apples and then the rest of the sugar and cinnamon. Bake in the center of the preheated oven for 45 minutes until golden brown and risen. Check the cake is cooked by inserting a small metal skewer which should come out clean. If not, cook for another 10 minutes and test again. Place on a wire cooling rack and leave to cool for 15 minutes. Remove from the tin and leave until completely cooled. Make the glaze by mixing the powdered sugar and the 3 remaining tablespoons of milk in a bowl. Once the cake is cooled, using a piping bag or spoon to drizzle with the glaze. Serve the cake in thick slices. S(Internet address): https://www.thespruceeats.com/apple-fritter-bread-5080149 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 364 Calories; 14g Fat (33.6% calories from fat); 5g Protein; 57g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 242mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. NOTES : 2021 - 0119 --------------- MESSAGE bread-bakers.v122.n034.8 --------------- Date: Sun, 04 Dec 2022 18:59:23 -0800 From: Reggie Dwork Subject: Apricot Couronne * Exported from MasterCook * Bread, Apricot Couronne Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Christmas Fruit Hand Made Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 g strong white bread flour -- plus extra for dusting 5 g salt 8 g instant yeast 50 g unsalted butter -- softened, plus extra for greasing 135 ml whole milk -- warm 1 medium egg -- lightly beaten For the filling 120 g dried apricots -- chopped 150 ml orange juice -- freshly squeezed or from a carton 90 g unsalted butter -- softened 70 g light muscovado sugar 35 g all-purpose flour 60 g raisins 65 g chopped walnuts 2 Tbsp orange zest -- (to 3 Tbsp), of 1 orange 200 g marzipan To finish 50 g apricot jam 100 g icing sugar 50 g flaked almonds A couronne, or 'crown', is a traditional French Christmas loaf. I've been making these rich sweet breads - stuffed with marzipan, fruit and nuts - for years. Believe me, they are well worth a try. They make a wonderful centrepiece to a Christmas feast, or a spectacular gift. Makes: 1 loaf Prep: 3 hours Bake: 25 minutes The night before, for the filling, put the apricots into a bowl, pour on the orange juice and set aside to macerate. The next day, tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and the egg and turn the mixture around with your fingers. Continue to mix until you've picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl and keep going until you have a soft dough. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for about 6 minutes. Work through the initial wet stage until the dough starts to form a soft smooth skin. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size - at least 1 hour, but it's fine to leave it for 2 or even 3 hours. While the dough is rising, make the filling. Drain the apricots. Cream the butter and muscovado sugar together in a bowl until light and fluffy. Mix in the drained apricots, flour, raisins, walnuts and orange zest. Line a baking tray with baking parchment or silicone paper. Turn the risen dough onto a lightly floured surface. Without knocking it back, roll out the dough into a rectangle, about 33 x 25cm. Turn the dough 90 if necessary, so you have a long edge facing you. Spread the apricot mixture evenly over the dough. On a floured surface, roll out the marzipan thinly and lay it over the apricot mixture. Roll up the dough tightly like a Swiss roll. Roll it slightly to seal, then cut it almost in half lengthways, leaving it just joined at one end - like a pair of legs. Twist the 2 dough lengths together, then join the ends to form a circular ‘crown'. Transfer to the baking tray. Put the tray inside a clean plastic bag and leave to prove for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 200C. Bake the couronne for 25 minutes until risen and golden. Place on a wire rack. Gently heat the apricot jam with a splash of water, sieve and brush over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle with flaked almonds. Leave to cool. S(Internet address): http://paulhollywood.com/recipes/apricot-couronne/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 315 Calories; 14g Fat (38.1% calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 137mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0524 --------------- MESSAGE bread-bakers.v122.n034.9 --------------- Date: Sun, 04 Dec 2022 19:01:18 -0800 From: Reggie Dwork Subject: Bolo do Caco * Exported from MasterCook * Bread, Bolo do Caco Recipe By :Jazmin Shah-Dutta Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the garlic butter: 8 oz. unsalted butter -- softened, (2 sticks) 6 medium garlic cloves -- peeled and finely chopped (3/4 oz.) 1 tbsp. parsley -- finely chopped 1/2 tsp. kosher salt For the bread: 1 small sweet potato -- (about 8 oz.) 2 teaspoons active dry yeast -- or 4 tsp fresh 3 1/4 cups all-purpose flour -- (16 oz.), plus more for dusting 1 tsp. kosher salt Canola oil -- for greasing This fluffy Madeiran flatbread is something between a pita and and English muffin. The addition of sweet potato gives the dough a bit of chew and a generous shmear of garlic and herb butter before serving elevates them to a stand-alone appetizer. Time: 5:10 In a medium bowl, use a rubber spatula to combine the butter, garlic, and parsley. Season with kosher salt, mix well, and set aside. Preheat an oven to 375F. Wash the sweet potato and bake until it is very soft, 50 to 60 minutes. Remove it from the oven and set aside until cool enough to touch. Remove the peel, mash, and measure 1/4 cup; save the rest for another use. In the bowl of a stand mixer fitted with a dough hook, combine 1 cup cold water and the yeast. Add the flour followed by the salt and mix on low speed until combined, but still shaggy, about 1 minute. Add the mashed sweet potato, increase to second speed and continue mixing until smooth, 4 to 5 minutes. Lightly oil a large bowl, transfer the dough to the bowl, cover with plastic wrap, and set aside until nearly doubled and very gassy, 60 to 70 minutes. Lightly flour a work surface, turn the dough out onto it and divide into eight 2 1/2 oz pieces. Shape each piece into a rough ball, cover loosely with plastic wrap, and set aside to relax for an additional 10 to 15 minutes. Flatten and stretch each ball into a disk about 6 1/2" across, cover, and set aside to puff up until they are about 1-1 1/2" thick, 35 minutes. Heat a large cast iron skillet or griddle over high heat. When the pan is hot, slap one of the loaves onto the dry pan. Cook until golden brown, slightly charred in places, and cooked through, 2 to 3 minutes per side. Continue cooking the rest of the loaves in this manner, cover with a dry towel, and cool to room temperature. When the bread is cool, use a serrated knife to split the loaves in half like English muffins. Reheat the skillet to medium and slather the inside of each loaf with 2 tablespoons of the garlic butter. Close the loaves back up, and rewarm slightly in the skillet, about 2 minutes more per side. Cut the hot bread into strips, and serve warm. S(Internet address): https://www.saveur.com/bolo-do-caco-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 412 Calories; 24g Fat (51.4% calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 360mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fat. NOTES : 2019 - 0731 --------------- MESSAGE bread-bakers.v122.n034.10 --------------- Date: Sun, 04 Dec 2022 19:06:43 -0800 From: Reggie Dwork Subject: Braided Lemon Bread * Exported from MasterCook * Bread, Braided Lemon Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SPONGE 170 g warm water -- (3/4C, 6 oz) 2 teaspoons sugar 1 tablespoon instant yeast 57 g Unbleached All-Purpose Flour -- (1/2C, 2 oz) DOUGH all of the sponge 170 g plain or vanilla yogurt -- (3/4C, 6 oz) 113 g unsalted butter -- softened (1/2C or 8T, 4 oz) 2 large eggs -- beaten 99 g sugar -- (1/2C, 3 1/2 oz) 2 teaspoons salt 2 teaspoons vanilla -- OR Buttery Sweet Dough Flavor 602 g Unbleached All-Purpose Flour -- (5C, 21 1/4 oz) egg wash -- for brushing braid pearl sugar -- or sparkling white sugar for sprinkling on braid CREAM CHEESE FILLING 142 g cream cheese -- softened, (2/3C, 5 oz) 50 g sugar -- (1/4C, 1 3/4 oz) 57 g sour cream -- (1/4C, 2 oz) 2 teaspoons fresh lemon juice 28 g Unbleached All-Purpose Flour -- (1/4C, 1 oz) 113 g prepared lemon curd -- (1/2C, 4 oz) There's just something about lemon that brings a smile and cheerful laugh in the middle of even the dullest of days. The bright yellow color and zippy taste can't be beat. This bread combines a soft and tender sweet dough with the tangy flavor of lemon, and wraps it all up in a beautiful yet easy-to-shape mock braid. PREP: 20 mins. to 25 mins. BAKE: 25 mins. to 30 mins. TOTAL: 2:55 to 3:05 In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes. In the bowl of your stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency. If you're using a bread machine, combine all the dough ingredients in the pan and set the machine on the dough cycle. Be sure to check the dough as it kneads and adjust the flour or water as needed to achieve a soft, supple consistency. Let the cycle complete itself. If working by hand or stand mixer, place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled. While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1" free on all sides of the filling. To form the mock braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. For a helpful visual of this process, see our video: How to make a filled braid. Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy. Preheat the oven to 375F. Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool for 15 to 20 minutes before serving. Cal 210, Fat 8g, Carb 31g, Sod 230mg, Fiber 1g, Pro 5g Review: I baked this recipe at altitude (6,000 feel), and it turned out wonderful. My entire family loved it. I baked one loaf was filled with the lemon curd, the second was filled with strawberry preserves. The only change I made was using turbinado sugar instead of the sugar topping called for. Great recipe Review: First of all i hate anything with lemon in it , but this recipe made me change my mind , and i have made it 3 times already . Thank you guys for the best lemon bread recipe ever.Totally Amazing !!! Review: Fantastic recipe!, cant get enough lemon! lemons are the bright life of a home kitchen, I always have them on hand, cheers up anything, try a curl of zest in your coffee with the bread, excellent! Review: This recipe was wonderful. Very pleased with how it came out. It took a little while to puzzle together how to 'braid' the loaf. I think having a picture of that step or at least the full, final bread would be super helpful. Otherwise, it has a gorgeous, light crumb and was a perfect balance of sweet and bready. We used a vanilla greek yogurt, but I think trying it with a strawberry yogurt and using a berry sauce of some sort would be delightful. S(Internet address): https://www.kingarthurflour.com/recipes/braided-lemon-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 7g Fat (32.8% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 207mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1125 --------------- MESSAGE bread-bakers.v122.n034.11 --------------- Date: Sun, 04 Dec 2022 19:14:01 -0800 From: Reggie Dwork Subject: Cherry Pecan Swirl Bread * Exported from MasterCook * Bread, Cherry Pecan Swirl Recipe By : Paige Grandjean Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 8 oz. sour cream 6 tablespoons unsalted butter 1 3/4 teaspoons kosher salt 1/4 cup sugar -- granulated, divided, plus 1 tsp. sugar -- granulated 1/3 cup water -- warm, (100F to 110F) 2 1/4 tsp active dry yeast -- (1/4-oz.) 2 large eggs -- beaten 2 teaspoons orange zest -- from 1 orange 3 3/4 cups bread flour -- divided, plus more for work surface, (to 4 1/4C) Filling 1 cup packed light brown sugar 1/2 cup cherries -- dried tart, chopped 1/2 cup pecans -- toasted, chopped 4 tablespoons unsalted butter -- softened 2 teaspoons ground cinnamon 1 teaspoon ground cardamom Glaze 1 cup powdered sugar -- sifted 2 tablespoons orange juice -- fresh, from 1 orange Wow your brunch crowd with this Cherry-Pecan Swirl Bread. If you're new to making bread from scratch, take your time with each step. Kneading can be sticky work, but don't overflour your work surface or the dough itself. This will make the bread tough and dense. To knead, fold the top of the dough in half toward you. Then, using the bottoms of both palms, push the dough away from you. Rotate the dough a quarter turn, and repeat the process until it becomes a smooth and stretchy ball, using little to no additional flour. Active: 40 mins Chill: 8 hrs Total: 3: 35 Prepare the Dough: Cook sour cream, butter, salt, and 1/4 cup of the granulated sugar in a saucepan over medium-low, stirring occasionally, until butter just melts, 4 to 5 minutes. Remove from heat. Cool to 110F to 115F, about 10 minutes. Stir together warm water, yeast, and remaining 1 teaspoon granulated sugar in a bowl. Let stand until foamy, about 5 minutes. Beat sour cream mixture, yeast mixture, eggs, and orange zest with a stand mixer fitted with a dough hook attachment on medium-low speed, gradually adding 3 3/4 cups of the flour, until a soft Dough forms and pulls away from sides but still adheres to bottom of bowl, 2 minutes. Turn out Dough on a lightly floured work surface. Knead until smooth and elastic, 10 minutes, adding up to 1/2 cup remaining flour in very small increments, if needed to keep the Dough workable. (It should be tacky but not sticky.) Place in a lightly greased (with cooking spray) bowl, turning to coat all sides. Cover; chill at least 8 hours or up to 24 hours. Turn out Dough on a lightly floured work surface. Roll into a 20- x 16 rectangle. Coat a 12" cast-iron skillet with cooking spray. Place a round sheet of parchment paper in bottom of skillet. Set aside. Prepare the Filling: Stir together brown sugar, cherries, pecans, softened butter, cinnamon, and cardamom until mixture is well combined and the texture of wet sand. Gently spread Filling over Dough, carefully pressing to adhere, leaving a 1" border on both long sides. Starting at 1 long side, roll up jelly-roll style. Using a serrated knife, cut log in half lengthwise. Arrange pieces side by side, cut sides up, on the work surface. Carefully twist together, keeping cut sides facing up. Form twisted Dough into a 9" ring, tucking ends underneath. Place in prepared skillet, and cover loosely with plastic wrap. Let stand in a warm place until almost doubled in size, 1 to 1 1/2 hours. Preheat oven to 350F with rack in lower third position. Remove and discard plastic wrap from Dough. Bake until golden brown and cooked through, 35 to 40 minutes, tenting with aluminum foil after 25 minutes, if needed, to prevent excessive browning. Remove from oven. Prepare the Glaze: Whisk together powdered sugar and orange juice. Drizzle over bread. Serve warm, or transfer to a wire rack to cool completely, about 1 hour. S(Internet address): https://www.southernliving.com/recipes/cherry-pecan-swirl-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 456 Calories; 18g Fat (35.5% calories from fat); 8g Protein; 67g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 306mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates. NOTES : 2020 - 1220 --------------- MESSAGE bread-bakers.v122.n034.12 --------------- Date: Sun, 04 Dec 2022 19:16:09 -0800 From: Reggie Dwork Subject: Easy Sunflower No Knead Bread * Exported from MasterCook * Bread, Easy Sunflower No Knead Recipe By :Ursula & David Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 510 ml lukewarm water -- (2 1/8C) 18 g molasses -- (1 Tbsp), you can substitute with honey 18 g honey -- (1 Tbsp) 7 g active dry yeast -- (2 1/4 t) 180 g white bread flour -- (about 1 1/4C) 220 g whole wheat flour -- (about 1 3/4C)* 180 g rye flour -- (about 1 1/2C)* 140 g unsalted toasted sunflower seeds -- (1C) + 35 g unsalted toasted sunflower seeds -- (1/C) see note 18 g fine salt -- (3 t) * Oil -- for greasing the pan This homemade sunflower seed bread is just like the ones you would get in an Austrian bakery. It's light, moist, grainy and makes a perfect sandwich, breakfast or brunch. This is a no-knead recipe made with yeast. Yield: One 5 x 9" loaf (2 2/3 lbs or 1.2 kg) Dissolve molasses and honey in lukewarm water in a large bowl and sprinkle yeast over the top. Let yeast activate until it forms a creamy layer on top of the water, about 5 to 10 minutes. Add bread flour and whole wheat flour and vigorously stir using a cooking spoon until the batter is smooth and resembles pancake batter. Stir in salt and 1 cup toasted sunflower seeds. Mix well. Add rye flour in two or three batches, get rid of the hand whisk and stir well with a cooking spoon (that's good workout). Make sure you mixed in the flour thoroughly and that there is no flour sticking to the bottom of the bowl. The dough is quite sticky and impossible to knead. Refrain from adding more flour or the bread will get firm. Grease a 9 x 5" loaf pan and pour in the dough. Distribute as well as possible with the cooking spoon, then wet your hands and pat the surface smooth. Sprinkle 1/4 cup of sunflower seeds on top (toasted or raw are fine), and slightly pat them into the dough. Let the bread rise covered for 3/4 to 1 hour or until the dough has filled the whole loaf pan (or even a little higher). I always place the whole loaf pan in a small plastic bag (like the ones you get for produce at supermarkets), trap enough air and close tightly. The bag shouldn't touch the dough, so make sure to trap enough air. I prefer this method to using a lid or cling wrap because even if the bread is rising and you overlook time, it won't get messy. After rising, the surface of the dough is usually not that tightly packed with sunflower seeds as it used to be, and there will be some blanks spots. You can sprinkle some additional sunflower seeds and carefully! pat them so they won't fall off immediately. Bake the bread in the middle rack of the preheated oven until the loaf is dark golden brown. Bake 10 minutes at 450F, reduce heat to 400F and bake for 30 more minutes. Remove the bread from the oven, let it cool slightly (5 or 10 minutes), then remove it from the pan when still very hot and let cool on a wire rack. Let the bread cool completely before cutting or it will still be a bit gummy inside. In my opinion, this bread tastes best on the second or third day after baking. It is also easier and thinner to cut after a few days. I store it in a bread box or if you don't owe one, tightly wrapped in wax paper (don't use cling wrap). Notes: If you only have raw sunflower seeds on hand, you can toast them in a pan without oil for about 5 minutes over medium heat until fragrant (don't let them brown). You will need 1 cup toasted seeds that go into the dough. The seeds you will sprinkle on top can either be raw or toasted. Review: Hi, I wanted to thank you for the wonderful sunflower seed bread recipe. I made it today and we all love it :-). And you were right, the bread is even better the next day. Review: Absolutely delicious. Just like the bread I had in Austria. I highly recommend making it! S(Internet address): http://www.lilvienna.com/easy-sunflower-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 6g Fat (29.3% calories from fat); 6g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 390mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0420 --------------- MESSAGE bread-bakers.v122.n034.13 --------------- Date: Sun, 04 Dec 2022 19:18:07 -0800 From: Reggie Dwork Subject: Fruitcake Bundt Bread * Exported from MasterCook * Bread, Fruitcake Bundt Recipe By :Bake from Scratch Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Holidays Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 container candied fruit -- mixed, (16-oz /453 g) 1 cup brandy -- (240 g) 1/2 cup cherries -- dried, lightly packed, (94 g) 1/2 cup raisins -- lightly packed golden, (90 g) 1 cup unsalted butter -- softened, (227 g) 2 cups granulated sugar -- (400 g) 4 large eggs -- room temp, (200 g) 1 1/2 teaspoons vanilla extract -- (6 g) 2 1/4 cups pecan halves -- (254 g) 1 3/4 cups all-purpose flour -- (219 g) 2 teaspoons baking powder -- (10 g) 1 teaspoon kosher salt -- (3 g) 1/2 cup buttermilk -- whole, room temp, (120 g) Garnish: confectioners' sugar The yuletide favorite was destined to be transformed into a beautiful Bundt. Packed with pecans and brandy-soaked fruit, this cake makes decking the halls all the easier. Makes 1 (15-cup) Bundt cake In a large microwave-safe bowl, combine candied fruit, brandy, cherries, and raisins. Heat on high until hot, 2 to 3 minutes. Let stand for at least 1 hour, stirring occasionally. Preheat oven to 325F (170C). In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In the work bowl of a food processor, pulse pecans until finely ground. (Do not overprocess.) Transfer to a medium bowl, and whisk in flour, baking powder, and salt. With mixer on low speed, gradually add pecan mixture to butter mixture alternately with buttermilk, beginning and ending with pecan mixture, beating just until combined after each addition. Strain soaked fruit, and fold into batter. (Discard strained brandy or reserve for another use.) Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles. Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer registers 205F (96C), 1 hour and 15 minutes to 1 1/2 hours, loosely covering with foil halfway through baking to prevent excess browning. Let cool in pan for 15 minutes. Using a small offset spatula, gently loosen center and edges of cake. Invert cake onto a wire rack, and let cool completely. Garnish with confectioners' sugar, if desired. S(Internet address): https://www.bakefromscratch.com/fruitcake-bundt/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 16g Fat (50.0% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 143mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 1226 --------------- MESSAGE bread-bakers.v122.n034.14 --------------- Date: Sun, 04 Dec 2022 19:19:11 -0800 From: Reggie Dwork Subject: Fruitcake Loaf Bread * Exported from MasterCook * Bread, Fruitcake Loaf Recipe By :Barry C. Parsons Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Ethnic Fruit Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup glacé cherries -- quartered. 3/4 cup raisins -- any kind 3/4 cup mixed glacé fruit -- (or glacé mixed peel) 1 2/3 cups flour 1 tsp baking powder 1/2 tsp salt 1 cup sugar 1 cup cream cheese -- (One 8 oz or 250 g block) 1/3 cup butter 2 eggs -- large or extra large 1 tsp pure vanilla extract 1/4 tsp pure almond extract -- optional A richly flavoured cream cheese batter is the star of this quick, easy fruitcake in a smaller, more economical loaf size for those who don't want or need a large fruitcake. prep: 25 MINUTES cook: 1:20 total: 1:45 Cut the cherries into quarters and mix together with the raisins and mixed fruit (or glacé citrus peel). Measure the cherries AFTER they are quartered. In the cake pictured, I have used a mixture of half red and half green glacé cherries for the most colourful appearance. Preheat oven to 325F. Lightly grease a 9x5" standard loaf pan and line with parchment paper. Measure the flour, then remove 2 tbsp to dust the fruit with later. Sift the remaining flour with the baking powder and salt. Set aside. Cream together butter, sugar and cream cheese, until smooth and fluffy, Add the eggs, one at a time, beating well after each addition. Next, beat in the vanilla extract (and almond extract if you are using it.) Fold in the dry ingredients until almost fully incorporated. A few streaks of flour in the batter should remain at this point. Toss the fruit mixture with the reserved 2 tbsp flour. Add the flour coated fruit to the batter and fold in well. Spread batter evenly into the prepared loaf pan. Bake for 1 hour and 20 minutes or until a toothpick inserted in the centre comes out clean. My oven actually took closer to 1 1/2 hours. Cool on a wire rack. Store in an airtight container. If freezing, wrap tightly in several layers of plastic wrap before placing it in a large ziplock freezer bag, removing as much air from the bag as you can before sealing it. Notes: This is not the sort of fruitcake that needs to age for a long time. It is best made closer to the Holidays or when you plan on serving it. Even making it just a couple of days in advance is perfectly fine. If you like you can soak this cake in a little brandy but don't overdo it. Poke holes in the top and bottom of the cake with a wooden skewer and brush on 1/4 cup of brandy or orange liqueur before sealing it in the plastic wrap. If you choose to do this step, I would recommend making it about a week in advance. Serving size is half slices for the purposes of this recipe. Cal 118, Fat 5g, Carb 17g, Sod 79mg, Fer 1g, Pro 2g S(Internet address): https://www.rockrecipes.com/fruitcake-loaf-cake/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 5g Fat (35.3% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1117 --------------- END bread-bakers.v122.n034 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved