Date: Mon, 23 Jan 2023 04:43:03 +0000 --------------- BEGIN bread-bakers.v123.n002 --------------- 01. Orange Raisin Scones with Orange Glaze (Reggie Dwork) 02. Sourdough Pumpkin Rolls (Reggie Dwork) 03. Herbed Tomato Quick Bread (Reggie Dwork) 04. Kaiserchmarrn (Reggie Dwork) 05. Mini Irish Soda Bread Muffins (Reggie Dwork) 06. Gael's Saturday Focaccia (Reggie Dwork) 07. Same-Day Artisan-Style White Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v123.n002.1 --------------- Date: Sun, 22 Jan 2023 20:22:09 -0800 From: Reggie Dwork Subject: Orange Raisin Scones with Orange Glaze * Exported from MasterCook * Scones, Orange Raisin Scones with Orange Glaze Recipe By :Barry C. Parsons Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the scones 1 2/3 cups all-purpose flour 2 1/2 tsp baking powder 2 tablespoons zest of one orange -- (to 3T) reserve about 1/4 of the zest for the glaze 3 tbsp white sugar pinch salt 3 tbsp butter 1/2 cup milk 1/2 tsp vanilla extract -- optional 1 egg 1 cup raisins For the glaze 1/2 cup icing sugar 1 tbsp orange juice the reserved orange zest -- from making the scones Tender English style scones infused with orange flavour and packed with raisins before being topped with a sweet but tangy orange glaze. Prep: 10 min Cook: 15 min Total: 25 min Servings: eighteen 1 1/2" scones or 6 - 8 large trianglar scones Preheat oven to 375F. In a food processor add the flour, baking powder, sugar, orange zest and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method) Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.) Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely) Add the liquid to the dry ingredients along with the raisins and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don't over work the dough or your scones will get tough and not rise well. Turn the dough out onto a well floured board or counter top. Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about 3/4" thick. Using a 1 1/2" biscuit cutter, cut out your scones and place them about 2" apart on a parchment lined baking sheet. (Alternatively, for larger scones, roll the dough into a 7-8" circle and cut into 6-8 wedges.) Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid. Pop the scones into the hot oven for about 12 to 15 minutes (15 to 20 minutes for large scones) or until the tops of the scones are evenly browned. Cool on a wire rack. Top with orange glaze. Simply whisk the ingredients together until smooth. You want a thick glaze that can be spread on with a knife or small spatula. Add a little more icing sugar if the glaze is too thin. Review: As usual,wicked recipe! Had to try them right away ... had no raisins! But they are awesome with dried cranberries too?? Thanks S(Internet address): https://www.rockrecipes.com/raisin-scones-with-orange-glaze/ Yield: "6 to 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 8g Fat (19.8% calories from fat); 6g Protein; 64g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0117 --------------- MESSAGE bread-bakers.v123.n002.2 --------------- Date: Sun, 22 Jan 2023 20:23:19 -0800 From: Reggie Dwork Subject: Sourdough Pumpkin Rolls * Exported from MasterCook * Rolls, Sourdough Pumpkin Recipe By : Red Star Instant Yeast Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour -- (438 g) 1 package Platinum Instant Sourdough Yeast -- (18 g/0.63-oz), OR Platinum Yeast, (1 packet/ 7g) 2 teaspoons kosher salt -- (6 g) 1/2 teaspoon ground cinnamon -- (1 g) 3/4 cup pumpkin -- canned, (183 g) 1/2 cup milk -- whole, (120 g) 1/4 cup unsalted butter -- (57 g) 1/4 cup honey -- (85 g) 1 large egg -- lightly beaten, (50 g) 3 tablespoons pepitas -- raw, (27 g) 1 tablespoon sea salt -- flaked, (9 g) Combining the pleasant tang of sourdough with mildly sweet pumpkin and baked in a cast-iron skillet, these bread rolls embody fall comfort baking at its finest. We finished them off with a savory topping of pepitas and flaked sea salt, delivering a welcome note of crunch to the rolls' pillowy perfection. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, Platinum Instant Sourdough Yeast, kosher salt, and cinnamon at low speed until combined. In a small saucepan, heat pumpkin, milk, butter, and honey over medium heat until butter is melted and mixture registers 120F (49C) to 130F (54C) on an instant-read thermometer. Remove from heat; let cool slightly, if necessary. With mixer on low speed, add warm pumpkin mixture to flour mixture, beating until combined, about 2 minutes. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, 12 to 13 minutes. Lightly oil a large bowl. Turn out dough onto a lightly floured surface, and shape into a smooth ball. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 45 minutes to 1 hour. Oil a 10" cast-iron skillet with oil. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 equal portions (about 75 grams each). Shape each portion into a smooth round, and place in prepared skillet. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 30 to 45 minutes. Preheat oven to 350F (180C). Brush top of rolls with egg wash, and sprinkle with pepitas and flaked salt. Bake until deep golden brown and an instant-read thermometer inserted in center registers 190F (88C), 25 to 30 minutes. Let cool slightly. Serve warm. S(Internet address): https://redstaryeast.com/recipes/platinum-instant-sourdough-pumpkin-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 5g Fat (22.3% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 796mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1226 --------------- MESSAGE bread-bakers.v123.n002.3 --------------- Date: Sun, 22 Jan 2023 20:24:57 -0800 From: Reggie Dwork Subject: Herbed Tomato Quick Bread * Exported from MasterCook * Quick Bread, Herbed Tomato Recipe By : Lynn Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1/2 teaspoon black pepper 1 large tomato -- diced, (about 2C) 1/4 cup basil -- packed fresh, finely chopped 2 cloves garlic -- minced 2 large eggs -- lightly beaten 1/3 cup extra virgin olive oil 1/2 cup milk 1 1/2 cups cheese -- any kind, shredded, + 1/4 cup cheese -- shredded A savory bread that comes together quickly using fresh tomatoes and basil. Perfect for using summer produce! Prep: 15 mins Cook: 1 hr Total: 1:15 Preheat the oven to 350F. Spray a loaf pan with nonstick spray or olive oil. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Set aside. In another large bowl, toss together the tomato, basil, and garlic. Add the eggs, olive oil, and milk, and toss again to coat everything. Pour the wet ingredients into the dry ingredients and stir until mostly combined. Add 1 1/2 cups of the cheese and continue to stir until everything is evenly dispersed. Batter will be thick. Pour the batter into the prepared loaf pan and spread evenly with a spatula. Sprinkle the remaining 1/4 cup of cheese on top of the batter. Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool in the pan at least 15 minutes before removing and serving warm. Store leftovers covered tightly at room temperature up to 3 days, or in the refrigerator up to one week. Since bread is very moist, it will spoil quickly at room temperature. Warm slices in the microwave or toast in a toaster oven or broiler, if desired. Loaf freezes well, up to 2 months. Thaw in refrigerator overnight. Review: This bread takes far longer to bake! After 60 Minutes I pulled it out and the middle was doey. if and when I make this recipe again I will try the muffin tins because right now I have a half Baked loaf of bread well it is delicious at least the part that is baked through the rest of it I don't know what to do with. Reply: I'm sorry to hear that! Any chance you have a convection oven? This bread never takes me more than an hour to bake. S(Internet address): https://freshaprilflours.com/herbed-tomato-quick-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 9g Fat (35.4% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 444mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0418 --------------- MESSAGE bread-bakers.v123.n002.4 --------------- Date: Sun, 22 Jan 2023 20:26:15 -0800 From: Reggie Dwork Subject: Kaiserchmarrn * Exported from MasterCook * Pancakes, Kaiserchmarrn Recipe By : Eduard Frauneder Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the kaiserschmarrn 1 1/2 cups milk 1 cup flour 1 pinch salt Lemon zest Vanilla sugar 8 egg yolks 8 egg whites 1/2 cup granulated sugar Butter 1/4 cup raisins -- rum-soaked Rum For the roasted apricot stew 2 pounds apricots -- washed & pitted 2/3 cup granulated sugar 4 teaspoons schnapps -- apricot 2 teaspoons lemon juice 1 vanilla bean 1 cinnamon bark Franz Joseph I, the longtime emperor of Austria, loved shredded pancakes for both breakfast and dessert, and he helped spread the dish's popularity throughout Central Europe. Kaiserschmarrn, which translates to "emperor's mess" in German, is a classic Austrian breakfast of crumbled, caramelized pancakes topped with raisins, rum, and a seasonal fruit compote, dusted with powdered sugar. Eduard Frauneder, Michelin-starred chef and owner of New York City's Edi & the Wolf, Freud, Schilling, and The Third Man, declares kaiserschmarrn his childhood favorite. Like most kids, Frauneder and his brother preferred sweets over fruits and vegetables. His mother, to boost her children's daily intake of fruit, snuck seasonal produce like black plums and apples into her kaiserschmarrn compote. Frauneder still tops his shredded pancakes with roasted apricots. He bakes the stone fruit in the oven, so the fruit cooks more evenly. (Note that very ripe apricots will need less time in the oven.) "I have the smell of the freshly baked kaiserschmarrn with just a hint of rum forever in my nose," he says. Now you will, too. Cook: 25 mins Prep: 40 mins Total: 1:05 Make the kaiserschmarrn. In a medium mixing bowl, whisk together the first 6 ingredients from milk to egg yolks, until fully combined. In a separate bowl, combine the egg whites and granulated sugar to form a meringue. Fold the meringue into the flour mixture. Melt butter in a large pan over medium heat. Pour batter into the skillet and fill until the batter is 1/2 an inch high. Sprinkle with rum raisins. Flip after it has been cooked halfway through and break into smaller pieces. Deglaze the pan with rum. Make the roasted apricot stew. In a large bowl, mix all ingredients together and let sit for 30 minutes. Preheat the oven to 375F. Bake all ingredients for 20 minutes until the apricots are soft. Remove from the oven and let cool. S(Internet address): https://www.myrecipes.com/recipe/kaiserschmarrn-is-fluffy-shredded-pancakes-for-royals - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 7g Fat (18.8% calories from fat); 11g Protein; 59g Carbohydrate; 3g Dietary Fiber; 219mg Cholesterol; 103mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates. NOTES : 2021 - 0409 --------------- MESSAGE bread-bakers.v123.n002.5 --------------- Date: Sun, 22 Jan 2023 20:28:35 -0800 From: Reggie Dwork Subject: Mini Irish Soda Bread Muffins * Exported from MasterCook * Muffins, Mini Irish Soda Bread (St. Patricks Day) Recipe By :Kellie Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup sugar -- plus 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1 teaspoon caraway seeds -- plus more for sprinkling 1 egg 3/4 cup Greek yogurt, lowfat -- plain 1/4 cup 1% low-fat milk 1/4 cup butter -- melted 1/4 cup canola oil 3/4 cup golden raisins Soft and sweet, bite-sized mini Irish Soda Bread Muffins are a wonderful addition to your St. Patrick's Day celebration. Studded with golden raisins and sprinkled with caraway seeds, the flavor in these cute little morsels is simply addicting. PREP: 10 MINUTES COOK: 15 MINUTES TOTAL: 25 MINUTES In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, baking soda and caraway seeds. In a separate bowl, beat the egg, buttermilk, butter and oil. Slowly add dry ingredients until moistened. Fold in the raisins. Fill a greased mini muffin tin 3/4 full of batter. Sprinkle with remaining sugar and caraway seeds. Bake at 400F for 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm or at room temperature. Cal 75, Fat 3g, Carb 10g, Sod 63mg, Pro 1g Review: LOVE this! I love that they're muffins - perfectly manageable. I think I could even get away with having them for breakfast. S(Internet address): https://thesuburbansoapbox.com/mini-irish-soda-bread-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 3g Fat (35.1% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 88mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0102 --------------- MESSAGE bread-bakers.v123.n002.6 --------------- Date: Sun, 22 Jan 2023 20:30:17 -0800 From: Reggie Dwork Subject: Gael's Saturday Focaccia * Exported from MasterCook * Focaccia, Gael's Saturday Recipe By : King Arthur Baking Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 cups lukewarm water -- (454g) 1 tablespoon sugar -- (14g) 1 tablespoon instant yeast 1 tablespoon salt 2 tablespoons olive oil -- (25g) 1/2 cup semolina flour -- (82g), Note* 4 1/2 cups Unbleached All-Purpose Flour -- (to 5C), (539g to 602g) 2 tablespoons herbes de Provence -- (to 3 Tbsp) 1/2 teaspoon black pepper 2 tablespoons garlic oil -- or olive oil, for the pan (25g) Topping herbes de Provence coarse sea salt coarsely ground black pepper -- optional garlic oil -- or olive oil Gael Clauson, a long-time member of our King Arthur retail team, is known for making fresh, hot focaccia on Saturday mornings to share with visitors to our Baker's Store here in Vermont. This soft, herb-scented bread is wildly popular, and for just reason: it's delicious as is, equally good dipped in marinara, and ideal with soup or salad. Note: *While semolina adds nice color and texture, substitute unbleached all-purpose flour, if desired. PREP: 15 mins BAKE: 30 mins TOTAL: 3 hrsYIELD: 2 round loaves Combine the water, sugar, yeast, salt, and olive oil, stirring to dissolve the sugar and yeast. Stir in the semolina, then 4 1/2 cups of the all-purpose flour, the herbs, and the black pepper. Knead the dough - by hand, mixer, or in a bread machine set on the dough cycle - until it's smooth. It'll be quite soft. Gael says, "Your finished dough should be like a marshmallow, very easy to knead. It should clean the sides of the bowl, if you're using a mixer. If the dough seems too slack, add more flour a tablespoon at a time until it comes together. It should feel moist and soft; tacky like a sticky note, but not sticky." Place the dough in a lightly oiled bowl and turn the dough on all sides to coat with oil. Cover it loosely with plastic wrap, and let it rise for 90 minutes in a warm place, or until doubled in size. Gently deflate/de-gas the dough by pressing lightly; no need to punch it, says Gael. Turn it out onto a lightly floured counter; it should feel like a big marshmallow, very pliable. Lightly grease two 8" or 9" round cake pans, and drizzle 1 tablespoon garlic oil or olive oil into each pan, brushing it across the bottom. "The oil will insure that the bottom of the focaccia will be crispy and tasty," says Gael. Divide the dough in half and gently shape it into rounds to fit whichever pans you've chosen. Place the roughs into the prepared pans, cover the pans, and let the dough rise for 45 minutes in a warm place, until puffy. While the dough is rising, preheat your oven to 425F. Use your fingers to gently but firmly dimple the dough, making focaccia's signature little hills and valleys. Sprinkle the top with herbes de Provence, a bit of coarse sea salt for crunch and flavor, and coarsely ground black pepper. Drizzle with garlic oil or olive oil. Bake the focaccia in the middle of the oven for about 30 minutes, or until it's lightly browned and baked through. It should be brown and crispy on the bottom. Remove the focaccia from the oven, and turn it out of the pans onto a rack to cool just slightly before serving. Serve with warmed marinara sauce as a dip, or just as is with soup or salad. Tips: Substitute an overnight rest in the refrigerator for the dough's first rise, if desired. Let the dough come to room temperature before proceeding with the rest of the recipe. For a heartier bread, choose any of the following toppings (or whatever strikes your fancy): chopped fresh rosemary, grated Parmesan cheese, chopped Kalamata olives, shredded Asiago cheese, crumbled feta cheese, mozzarella cheese, anchovies, oil-packed sun-dried tomatoes, caramelized onions, sautéed mushrooms, diced red peppers. S(Internet address): https://www.kingarthurbaking.com/recipes/gaels-saturday-focaccia-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 3g Fat (19.2% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1028 --------------- MESSAGE bread-bakers.v123.n002.7 --------------- Date: Sun, 22 Jan 2023 20:34:18 -0800 From: Reggie Dwork Subject: Same-Day Artisan-Style White Bread * Exported from MasterCook * Bread, Same-Day Artisan-Style White Recipe By : Jenni Bringhurst Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups All-Purpose Flour -- + 2 1/2 Tablespoons All-Purpose Flour -- Note 1: 500g 1 1/2 Cup Water -- Warm, + , Note 2: 375g 1 Tablespoon Water -- Warm 1 3/4 Teaspoon Sea Salt -- Fine, Note 3: 10.5g 1/2 Teaspoon Active Dry Yeast -- Note 4: 1.5g For those in a rush, I'm re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website. Note 1: If you don't have whole wheat bread flour, you can make your own with this substitute: 475g (3 3/4 C + 3 Tablespoons) All-Purpose Flour 25g (3 Tablespoons) Vital Wheat Gluten Strong bread flour or vital wheat gluten are essential for a recipe like this one. The extra gluten keeps your bread together and helps it keep its shape. Mix flour and water by hand in plastic container until just incorporated. Cover and let rest for 1 hour. Add salt and yeast and mix thoroughly. Cover and let rest for 30 minutes. Stretch and fold the dough three times with 30 minute rests between each session. Bulk ferment the dough until it has doubled in volume. Shape and pre-shape the dough into a round. Transfer dough to a floured banneton basket. While the dough proofs, preheat the Dutch oven in the oven to 475F (246C). Turn the dough out onto parchment paper. Score the dough, and transfer the dough to the Dutch oven. Replace lid and bake for 30 minutes. Remove lid from Dutch oven, and bake for another 15 minutes. Turn loaf out onto a wire cooling rack and allow it to cool completely. Slice, serve, and enjoy! S(Internet address): https://breadbythehour.com/same-day-artisan-style-white-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; trace Fat (2.5% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 207mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2021 - 0615 --------------- END bread-bakers.v123.n002 --------------- Copyright (c) 1996-2023 Regina Dwork and Jeffrey Dwork All Rights Reserved