Date: Mon, 06 Mar 2023 05:48:55 +0000 --------------- BEGIN bread-bakers.v123.n006 --------------- 01. Iced Raspberry Muffins (Reggie Dwork) 02. Pumpkin Oat Muffins (Reggie Dwork) 03. Kamut Bavarian Pretzel (Reggie Dwork) 04. Cherry Cinnamon Rolls, Vegan (Reggie Dwork) 05. Cardamom Brioche Buns (Reggie Dwork) 06. Rosemary Garlic Pull Apart Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v123.n006.1 --------------- Date: Sun, 05 Mar 2023 21:37:26 -0800 From: Reggie Dwork Subject: Iced Raspberry Muffins * Exported from MasterCook * Muffins, Iced Raspberry Recipe By : Cathy Trochelman Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c. all-purpose flour 1/2 c. sugar 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/2 c. sour cream 1/4 c. milk -- + 2 Tbsp. milk 1 large egg 1/2 stick unsalted butter -- melted and cooled 1/2 tsp. vanilla extract 1/4 tsp. raspberry extract 6 oz. raspberries 2 Tbsp. flour For icing: 1/2 c. powdered sugar 2 oz. cream cheese -- softened 2 Tbsp. milk These Iced Raspberry Muffins are loaded with fresh raspberries and topped with a deliciously sweet cream cheese icing. The perfect way to start your day! Prep: 10 minutes Cook: 25 minutes Total: 35 minutes Preheat oven to 375F. Prepare a 12-cup muffin tin with cooking spray. Mix the flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the sour cream, milk, egg, vanilla, and raspberry extract together in a separate bowl. Mix the wet ingredients with the dry ingredients and stir gently to combine. Add the melted butter and stir well. Roll raspberries in flour to coat. Remove from flour and gently fold raspberries into batter. Divide evenly among prepared muffin cups. Bake approx. 25 minutes or until muffins are light golden brown. Prepare icing by combining ingredients and mixing until smooth. Remove muffins from oven; cool in pan 10 minutes, then remove from pan and top with icing. Source: "adapted from The America's Test Kitchen Family Cookbook." S(Internet address): https://www.lemontreedwelling.com/iced-raspberry-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 8g Fat (37.0% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 162mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 1228 --------------- MESSAGE bread-bakers.v123.n006.2 --------------- Date: Sun, 05 Mar 2023 21:38:44 -0800 From: Reggie Dwork Subject: Pumpkin Oat Muffins * Exported from MasterCook * Muffins, Pumpkin Oat Recipe By : Judith Hannemann Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRY INGREDIENTS 1 1/2 cups flour 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 tbsp pumpkin pie spice WET INGREDIENTS 2 large eggs 1 cup sugar 1 cup pumpkin puree -- Note 1: about 1/2 can 1/2 cup vegetable oil -- plus 2 tbsp vegetable oil OAT CRUMBS 1/4 cup butter -- melted 1/2 cup sugar 5 tbsp flour 1/4 cup oats -- old-fashioned rolled (cooked), or quick These moist and tender pumpkin oat muffins are the taste of fall. The crunchy oat topping is to die for! Note 1: about 1/2 can Prep: 15 mins Cook: 40 mins Total: 55 mins Mix together all ingredients of crumb mixture. You may need to use slightly more flour to get a proper crumb consistency. This is due to atmospheric conditions. Preheat oven to 350F. Mix the dry ingredients. Beat the wet ingredients until well blended. Add the dry ingredients and mix until just moistened. DO NOT OVERMIX. Line or grease muffin tins. Fill each cup 3/4 full. I use an old-fashioned ice cream scoop to do this. Sprinkle top of each muffin with crumb mixture. Bake at 350F 20 to 25 min for regular sized muffins. Bake 35 to 40 min for Texas sized muffins (check for doneness at minimum time). Remove from oven and cool on racks. Cal 590, Fat 28g, Carb 81g, Sod 181mg, Fiber 1g, Pro 6g S(Internet address): https://bakeatmidnite.com/pumpkin-oat-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 666 Calories; 33g Fat (44.0% calories from fat); 8g Protein; 87g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 388mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 6 1/2 Fat; 3 1/2 Other Carbohydrates. NOTES : 2021 - 0414 --------------- MESSAGE bread-bakers.v123.n006.3 --------------- Date: Sun, 05 Mar 2023 21:39:43 -0800 From: Reggie Dwork Subject: Kamut Bavarian Pretzel * Exported from MasterCook * Pretzel, Kamut Bavarian Recipe By : Mila McKeown Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Fatfree Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE SPONGE 1 tsp sugar -- White 4 tsp active dry yeast 1 3/4 Cups water -- Warm, between 100-110F 4 Cups water -- Hot, Note 1:, Note 2: FOR THE BAKING SODA WASH 4 Cups water -- Hot, Note 3: Note 4: 1/2 Cup Baking Soda FOR THE DOUGH 1/4 cup water -- 1/2 C, More warm, if needed 1 tbsp honey 5 Cups flour -- Kamut white 1 tbsp Canola Oil 1 1/2 tsp Fleur del Sel -- or French Gray Salt 1/2 Cup sugar -- White Pretzel. What a fascinating bread. The intricate shape of it alone makes me happy to look at it. where I come from pretzel never was a thing but the first time I had it I was hooked this was back in 99. I was 17. even the hard tasteless kind is appealing to me. That's how much I love pretzel but tasteless isn't the case with these kamut pretzels. they are filled with flavor. Note 1: as hot as you can get it out of the tap Note 2: French Gray Salt as desired for sprinkling on the Pretzels Note 3: as hot as you can get it out of the tap Note 4: French Gray Salt as desired for sprinkling on the Pretzels Prep: 1.5 Hours Cook: 8 Minutes Total: 1:38 In a small bowl put 1 teaspoon sugar. Add the yeast and 1 3/4 cups warm water. Stir gently. Cover and let rise until foamy. About 10 minutes. In a large bowl or the bowl of a heavy-duty mixer add: 5 cups white Kamut, 1/2 cup sugar and 1 1/2 teaspoons salt. Blend well. Add the yeast mixture, canola, and honey. Mix thoroughly. Add 1/4 to 1/2 cup warm water to get the consistency of soft dough. Combine. Turn out onto lightly floured surface and Knead by hand or knead in the mixer for up to 7 minutes Put a little olive oil in a large bowl and place the kneaded dough into bowl. Cover with a dish towel and let rise 1 hour and 10 minutes. Preheat the oven to 450F. Push the dough out onto the counter and cut into 12 pieces. Roll each piece by hand about 20" long. Shape into a Pretzel. Set aside on the counter. Continue shaping the dough into Pretzels until you have 12 Pretzels. Spray a baking sheet with oil. In a large bowl mix the hot water and soda together. Mix until dissolved. Immediately dunk each pretzel into the hot soda mixture. Place on greased baking sheet, sprinkle with French Gray Salt as desired. Place in the oven and bake for 8 minutes. Serve right out of the oven or place on cooling rack to cool. Tips: Serve with: Butter, Cinnamon and Sugar FN Alfredo sauce FN Marinara sauce. Homemade cheese sauce Variations: Cut into pretzel bites, before baking Sprinkle the Pretzels with freshly grated Parmesan Cheese before baking. Add Pepperoni before baking. Dip in garlic butter after baking S(Internet address): https://www.foodtalkdaily.com/44318956/kamut-bavarian-pretzel-super-easy-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 2g Fat (6.4% calories from fat); 6g Protein; 50g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2791mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0107 --------------- MESSAGE bread-bakers.v123.n006.4 --------------- Date: Sun, 05 Mar 2023 21:41:02 -0800 From: Reggie Dwork Subject: Cherry Cinnamon Rolls, Vegan * Exported from MasterCook * Rolls, Cherry Cinnamon, Vegan Recipe By : Abby Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Fruit Grains Muffins/Rolls Posted Stand Mixer Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 1 cup milk -- non-dairy 2 1/4 tsp. Platinum Superior Baking Yeast -- Note 1: 3 Tbsp sugar -- granulated 1/4 cup maple syrup -- pure 1 pinch salt 1 1/2 cups whole wheat flour 1 1/2 cups all-purpose flour For the filling: 1 Tbsp maple syrup 1 cup cherries -- fresh/frozen, pitted and chopped 3/4 cup brown sugar 1 tsp ground cinnamon 1/4 tsp ground nutmeg For the frosting: 2 cups powdered sugar 2 Tbsps milk -- almond, (to 3 Tbsp) 1/4 tsp vanilla extract -- or vanilla paste Cherry cinnamon rolls with the fluffiest rolls and a tart cherry filling! Baked until golden brown and topped with an EASY powered sugar frosting. Note 1: Red Star Platinum Yeast contains a dough enhancer, (1/4oz, 7g) Prep: 1:30 Cook: 20 mins Total: 1:50 In a large bowl or bowl of a stand mixer fitted with a dough hook, combine the non-dairy milk, yeast, and granulated sugar. Allow mixture to sit for about 5 minutes, to allow to yeast to activate. After the 5 minutes have passed, stir in the maple syrup, salt, and flours. The mixture may seem too sticky, but at this point start kneading the dough in the bowl to get all the flour into the dough. You can also use your mixer with the dough hook to knead the dough as well. Knead for a minute, just working the dough enough to make it pliable. If the dough seems really sticky at this point, add a couple tablespoons of flour to make it easy to handle. Cover the bowl with a towel and allow to rise in a warm spot for at least an hour. While the dough is rising, prepare the filling by combining all the ingredients in a small bowl and set aside. Grease a round cake pan and set aside. After the dough has risen, lightly flour a flat surface and roll the dough out into a rectangle that is 14" by 12". The measurement doesn't have to be exact, just as long as it's around that shape. Spread the filling mixture onto the rolled out dough, spreading to just shy of the edges. Roll the dough up lengthwise (starting with the long edge) into a big log. Slice into 1 1/2" pieces and place cut side up (like a cinnamon roll) into the pan. Cover with a towel and allow to rise again for an hour. Preheat oven to 375F while rolls are rising. Bake for 20 minutes, or until golden brown. Allow the rolls to cool for 10 minutes. While the rolls are cooling, whisk together the frosting ingredients until smooth. Pour the frosting over the rolls and serve immediately. Notes: You can make these as plain cinnamon rolls too! Just leave out the cherries and increase the amount of cinnamon in the filling. The rolls can be stored covered for up to 2 days at room temperature. If you want prep these the night before and bake the morning of, make them up until the second rise, then pop them in the fridge and bake them in the morning. Let the rolls sit on counter while oven is preheating. Source: "Heart of a Baker" S(Internet address): https://redstaryeast.com/recipes/cherry-cinnamon-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 415 Calories; 2g Fat (4.3% calories from fat); 7g Protein; 95g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 43mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 3 1/2 Other Carbohydrates. NOTES : 2020 - 1214 --------------- MESSAGE bread-bakers.v123.n006.5 --------------- Date: Sun, 05 Mar 2023 21:42:34 -0800 From: Reggie Dwork Subject: Cardamom Brioche Buns * Exported from MasterCook * Buns, Cardamom Brioche Recipe By :King Arthur Flour Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 1/2 cups Unbleached Bread Flour -- (177g) 1 1/4 cups Unbleached All-Purpose Flour -- (149g) 1/4 cup nonfat dry milk -- (35g) or Baker's Special Dry Milk 3 tablespoons sugar -- (35g) 1 1/4 teaspoons salt 2 teaspoons instant yeast 1 teaspoon vanilla extract -- or Buttery Sweet Dough Flavor 3 large eggs -- cold from the refrigerator 1/4 cup cool water -- (57g) 1/2 cup unsalted butter -- at cool room temperature, (8 Tbsp, 113g) Butter -- for laminating 1 cup cold unsalted butter -- (16 Tbsp 227g) Filling & topping 3/4 cup sugar -- (149g) 3 tablespoons ground cinnamon -- (21g) 1 1/2 tablespoons ground cardamom 1 large egg -- beaten with 1 tablespoon of water, for egg wash Flaky, buttery, and kissed with warm spices, these croissant-style buns are worth every bit of the effort that a few laminating folds require. Although a process, you'll reap the rewards when you're peeling apart rich, butter-basted layers of bun. PREP: 40 mins BAKE: 16 to 20 mins TOTAL: 16:50 Combine all the ingredients and mix and knead - by stand mixer or bread machine - to form a smooth, shiny dough. Don't worry; it will start out as a sticky mess but will become beautifully satiny as it's kneaded, which will take 10 to 15 minutes in a stand mixer. We don't recommend trying to knead this dough by hand; it's simply too sticky. Form the dough into a ball and place it in a greased bowl or dough bucket, cover, and let rise for about 90 minutes, until puffy. Gently fold the dough over onto itself to deflate it, then cover it again, and refrigerate for 12 to 24 hours. Refrigeration will slow the fermentation and chill the butter, making the dough easier to shape. The next day, prepare the butter for laminating: Place it on a lightly-floured piece of parchment paper and dust the top with flour. Use a rolling pin to pound and/or roll the butter into a 6" square. Wrap the butter in plastic and refrigerate it for 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll it into a 9" square. Unwrap the butter and place it in the center of the dough at a 45 angle, so it looks like a diamond in the square. Fold the flaps of the dough over the edges of the butter until they meet in the middle. Pinch and seal the edges of the dough together, using a little water if necessary. Dust the top of the dough with flour. Roll it from the center out into a 16" x 8" rectangle. Use a dry brush to lightly sweep off any excess flour, then fold the bottom third of the dough up to the center, and the top third over that (like a business letter). Line the edges up on top of each other, and even up the corners so they're directly on top of each other. Use a dab of water to tack the corners together. This is the first "turn." Rotate the dough 90 and do another "turn" the same way: roll into a 16" x 8" rectangle, sweep off excess flour, and fold. Return the dough to the refrigerator for 60 minutes. Repeat the above two-turn process (rolling, folding, and rotating) one more time, for a total of four turns. Return the dough to the refrigerator for at least 60 minutes, or up to 24 hours. The longer the dough rests, the less resistance it will have when you're rolling it out. Combine the sugar and spices in a small bowl. Set aside 1/4 cup of the filling for the topping. Lightly grease 12 individual brioche molds or the cups of a standard muffin pan. On a lightly floured work surface, roll the dough into an 8" x 24" rectangle. Brush the surface with the egg wash and sprinkle the filling (minus the 1/4 cup for the topping) evenly over the surface, leaving a 1/2" bare strip of dough along one of the long sides. Starting with the filling-covered long side, roll the dough into a tight log. Cut the log into 12 equal slices. Place each slice cut-side up into the prepared brioche molds or muffin cups. Cover the brioches, and let rest for about 90 minutes; they'll become puffy. Toward the end of the rising time, preheat the oven to 400F. Brush the brioches with the egg wash, and bake for 16 to 20 minutes, until golden and a thermometer inserted into the center of one reads 190F. Remove the brioches from the oven, let them cool for 5 minutes in the molds, then turn them out. Toss the brioches in the reserved filling/topping mixture and let cool on a rack. Store brioches at room temperature for two to three days, or freeze for up to three months. S(Internet address): https://www.kingarthurflour.com/recipes/cardamom-brioche-buns-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 414 Calories; 25g Fat (54.1% calories from fat); 7g Protein; 41g Carbohydrate; 2g Dietary Fiber; 133mg Cholesterol; 263mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates. NOTES : 2019 - 1016 --------------- MESSAGE bread-bakers.v123.n006.6 --------------- Date: Sun, 05 Mar 2023 21:43:39 -0800 From: Reggie Dwork Subject: Rosemary Garlic Pull Apart Bread * Exported from MasterCook * Bread, Rosemary Garlic Pull Apart Recipe By : Sally Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 teaspoons Platinum Yeast -- Red Star 1 Tablespoon granulated sugar 3/4 cup milk -- whole, (180ml) 3 Tablespoons unsalted butter -- softened to room temp, (45g) 1 large egg 2 1/3 cups all-purpose flour -- plus more as needed, (300g) 1 teaspoon salt 1 teaspoon garlic powder 1 Tablespoon fresh rosemary -- finely chopped, or 2 teaspoons dried Filling 5 Tablespoons unsalted butter -- extra soft, Note, (75g) 1 Tablespoon fresh rosemary -- finely chopped, or 2 teaspoons dried 1 Tablespoon fresh parsley -- finely chopped, or 2 teaspoons dried 2 garlic cloves -- minced, or 1/2 teaspoon garlic powder 1/4 teaspoon salt 3/4 cup Parmesan cheese -- shredded, mozzarella, or white cheddar cheese, or your favorite shredded cheese, (95g) Optional Topping 1 Tablespoon unsalted butter -- melted sea salt -- flaky/coarse, for sprinkling Starting from a simple rosemary-infused homemade dough, this rosemary garlic pull apart bread is shaped and assembled with butter, garlic, cheese, and herbs. Baked until golden brown and served pull-apart style, this flaky and flavorful bread is completely irresistible. Just wait until you smell it baking! Truly a favorite. Prep: 3 hours Cook: 50 minutes Total: 4 hours Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110F (43C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 to 10 minutes. The mixture will be frothy after 5 to 10 minutes. If you do not have a mixer, you can mix the dough together with a wooden spoon or rubber spatula in this step. Add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60 to 90 minutes. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.) As the dough rises, prepare the filling in the next step and grease a 9x5" loaf pan. Make the filling: In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that's easier too. Cover tightly and set aside until ready to use. (Don't refrigerate unless making well in advance. It's easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.) Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that's about 4 inches in diameter. The circle doesn't have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up. Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes. Adjust the oven rack to the lower third position then preheat oven to 350F (177C). Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don't be alarmed if there's melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.) Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt. Cool for 10 minutes in the pan, then remove from the pan and serve warm. Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300F (149C) oven for 10 to 15 minutes until interior is soft again or warm in the microwave. Notes: Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 4. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 4. (You may need to punch it down again if it has some air bubbles.) Yeast: I always use Platinum Yeast by Red Star, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs. Flour: Feel free to use the same amount of bread flour instead of all-purpose flour. You can also try swapping out 1 cup of flour for whole wheat flour. Do not replace all of the flour with whole wheat flour- just 1 cup. Extra Soft Butter for Filling: Have you ever read my page about room temperature butter? Room temperature butter for baking should still be cool to the touch. You want room temperature butter for the dough. However, for the filling, you want extra soft butter so you can easily spread it onto the flattened dough without tearing the dough. Feel free to microwave it for 10 to 15 seconds to help it get extra soft. Question: Could you add chopped olives to the filling or would that be too wet? Response: Chopped olives sound delicious. We recommend draining and letting them sit on a paper towel or kitchen towel before using in the bread. Review: Delicious bread and fun to make, on a dull day in Dublin, Ireland! Question: I have a question for this. I'm a sourdough baker so yeast is a bit confusing for me at times. Can I make this the night before and let it slow rise in the fridge? If yes, about how long should the rise be in the fridge instead of a warm place for 45 mins? And should I bring it back to room temp before baking? Unfortunately I don't have enough freezer space to just make it completely ahead of time to freeze it and reheat it... Thanks so much in advance! Response: The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 4. Happy baking! S(Internet address): https://sallysbakingaddiction.com/rosemary-garlic-pull-apart-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 8g Fat (48.4% calories from fat); 4g Protein; 14g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 221mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0113 --------------- END bread-bakers.v123.n006 --------------- Copyright (c) 1996-2023 Regina Dwork and Jeffrey Dwork All Rights Reserved