Date: Mon, 03 Apr 2023 04:41:42 +0000 --------------- BEGIN bread-bakers.v123.n008 --------------- 01. Scottish Oatcakes (Reggie Dwork) 02. Cape Breton Oatcakes (Reggie Dwork) 03. Banana Blueberry Oatmeal Muffins (Reggie Dwork) 04. Country Crust Sourdough Bread (Reggie Dwork) 05. Crusty French Loaf (Reggie Dwork) 06. Panettone (Reggie Dwork) 07. Tomato Sourdough Focaccia (Reggie Dwork) 08. Ciabatta Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v123.n008.1 --------------- Date: Sun, 02 Apr 2023 20:36:08 -0700 From: Reggie Dwork Subject: Scottish Oatcakes Wheat doesn't grow in the Scottish Highlands, but oats do. Oatcakes are still popular in Scotland, although now they typically contain some wheat flour. * Exported from MasterCook * Oatcakes, Scottish Recipe By : Andrea Geary Serving Size : 20 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces Scottish Oatmeal -- (1C) see directions 2 1/2 ounces all-purpose flour -- (1/2C) 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon baking powder 4 tablespoons unsalted butter -- melted 3 tablespoons hot water You'll need a sharp-edged 2 1/2-inch biscuit cutter for this recipe; a glass will not cut through the dough. We developed this recipe with Bob's Red Mill Scottish Oatmeal, a stone-ground oatmeal with a texture between that of steel-cut oats and oat flour, which is available at well-stocked supermarkets and online. If Scottish oatmeal is unavailable, process 3/4 cup plus 2 tablespoons (5 ounces) steel-cut oats in a food processor until they're about half oat flour and half oat pieces, about 2 minutes, or blend in a blender for about 15 seconds. Serve with cheese and honey or salted butter and jam or marmalade. Adjust oven rack to middle position and heat oven to 325F. Line rimmed baking sheet with parchment. Whisk together oatmeal, flour, sugar, salt, and baking powder in bowl. Stir in butter and water until all ingredients are moistened. Transfer mixture to lightly floured work surface and press and knead until mixture comes together into dough. Press to 1/2-inch thickness. Using rolling pin, roll dough to 12-inch round of about 1/8-inch thickness. Using 2 1/2-inch biscuit cutter, cut out rounds. Using thin metal spatula, transfer to prepared baking sheet. Scraps may be rerolled and cut until all dough is used. Bake until oatcakes are firm to touch, 24 to 27 minutes, rotating sheet halfway through baking. Transfer oatcakes to wire rack to cool completely, about 20 minutes. Serve. (Oatcakes may be stored for up to 3 weeks; if they soften, recrisp in 325F oven for 5 to 7 minutes.) Description: "Wheat doesn't grow in the Scottish Highlands, but oats do. Oatcakes are still popular in Scotland, although now they typically contain some wheat flour." Source: "Cook's Illustrated, May & June 2023" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 3g Fat (40.8% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2023 - 0402 --------------- MESSAGE bread-bakers.v123.n008.2 --------------- Date: Sun, 02 Apr 2023 20:37:23 -0700 From: Reggie Dwork Subject: Cape Breton Oatcakes In the century after the English victory over the Scottish Highlanders, many tenant farmers were evicted. Some migrated to Nova Scotia, taking along their oatcake recipe. Over time, prosperity increased and sugar and more fat were added to oatcakes. * Exported from MasterCook * Oatcakes, Cape Breton Recipe By : Andrea Geary Serving Size : 20 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/4 ounces all-purpose flour -- (1 1/4C) 2 1/3 ounces brown sugar -- (1/3C) see directions 1 3/4 ounces granulated sugar -- (1/4C) 1 1/4 teaspoons kosher salt -- Diamond Crystal, see directions 3/4 teaspoon baking powder 3 3/4 ounces old-fashioned rolled oats -- NOT quick or instant 8 tablespoons unsalted butter -- melted and hot 2 tablespoons hot water It is strongly recommended to weigh the ingredients. The recipe was developed using Domino brown sugar, which has a fine texture similar to granulated sugar. Using a coarser sugar may make the dough too crumbly to work. If using Morton kosher salt, use only 1 tsp. Using pencil and ruler, draw 10- by 12-inch rectangle in center of each of 2 large sheets of parchment paper, crisscrossing lines at corners. Process flour, brown sugar, granulated sugar, salt, and baking powder in food processor until fully blended, about 10 seconds. Add oats and pulse until oats are coarsely chopped, about 4 pulses. Add butter and water and pulse until most ingredients are evenly moistened, about 6 pulses. Transfer mixture to work surface and press and knead until all ingredients are evenly moistened. Gather into 1-inch-thick disk (mixture will be crumbly). Place 1 piece of parchment on counter with pencil side facing down (you should be able to see rectangle through paper). Place dough in center of marked rectangle and press to 1/2-inch thickness. Place second sheet of parchment over dough, with pencil side facing up, so dough is in center of marked rectangle. Using pencil marks as guide, use rolling pin to roll dough into 10- by 12-inch rectangle of even thickness (roll firmly from center outward to create even thickness). If dough extends beyond rectangle in some spots and falls short in other places, trim excess and use to patch bare spots; after patching, replace parchment and roll firmly to create smooth top. Peel off top layer of parchment and reserve. Using sharp knife or pizza cutter and ruler, trim edges of dough that extend over marked edges of rectangle. Discard scraps. Transfer dough, still on parchment, to rimmed baking sheet. Freeze until dough is firm, at least 15 minutes (alternatively you may refrigerate dough for at least 30 minutes). While dough is chilling, adjust oven rack to middle position and heat oven to 300F. Transfer dough, still on parchment, to counter. Place reserved parchment, pencil side down, on baking sheet. Cut dough lengthwise into 5 equal strips about 2 inches wide. Cut each strip crosswise into 4 equal pieces to create 20 rectangles. Transfer rectangles to prepared sheet, spacing them evenly and placing any thinner pieces toward center of sheet. Bake until oatcakes are firm to touch and uniformly golden, 32 to 36 minutes, rotating sheet halfway through baking. Let oatcakes cool completely on sheet, about 30 minutes. Serve. (Oatcakes can be stored at room temperature for up to 3 weeks.) Description: "In the century after the English victory over the Scottish Highlanders, many tenant farmers were evicted. Some migrated to Nova Scotia, taking along their oatcake recipe. Over time, prosperity increased and sugar and more fat were added to oatcakes." Source: "Cook's Illustrated, May & June 2023" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 5g Fat (38.7% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 138mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 1/2 Other Carbohydrates. NOTES : 2023 - 0402 --------------- MESSAGE bread-bakers.v123.n008.3 --------------- Date: Sun, 02 Apr 2023 20:56:03 -0700 From: Reggie Dwork Subject: Banana Blueberry Oatmeal Muffins * Exported from MasterCook * Muffins, Banana Blueberry Oatmeal 2 Recipe By : Katelyn Theofanis Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- muffins 1 cup all-purpose flour -- plus more for blueberrie 1 1/2 cups old-fashioned rolled oats 1/2 cup light brown sugar -- packed 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup buttermilk 1 egg -- room temperature 1/3 cup canola oil -- or similar 1 teaspoon vanilla extract 1 cup bananas -- mashed 1 cup fresh blueberries oat topping 1/4 cup old-fashioned rolled oats 3 tablespoons all-purpose flour 3 tablespoons light brown sugar -- packed 1/2 teaspoon ground cinnamon 1 pinch salt 2 tablespoons unsalted butter -- room temperature Preheat the oven to 375F. Line a 12-cup muffin pan with liners, and set it aside. Toss the blueberries in a tablespoon of flour. Mix the rolled oats, flour, baking powder, baking soda, salt, ground cinnamon, and light brown sugar in a large bowl. Combine the egg, vanilla extract, and oil in a separate bowl. Add the egg mixture and buttermilk to the dry mixture. Stir just until combined. Stir in the mashed bananas and blueberries. Divide the muffin batter among the paper-lined cups, filling each about 3/4 of the way up. To make the streusel, whisk the oats, flour, brown sugar, ground cinnamon, and salt. Work in the butter until coarse crumbs form. Sprinkle the streusel over each muffin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. STORE: Transfer cooled muffins to an airtight container. Separate layers, if needed, with wax or parchment paper. They can be left at room temperature for 2-3 days. After, store in the refrigerator for up to one week. FREEZE: Transfer the cooled muffins to an airtight container or freezer-safe zip-top bag, and separate layers with wax or parchment paper. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator. S(Internet address): https://sugarylogic.com/banana-blueberry-oatmeal-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 9g Fat (36.6% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 288mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2023 - 0402 --------------- MESSAGE bread-bakers.v123.n008.4 --------------- Date: Sun, 02 Apr 2023 21:00:46 -0700 From: Reggie Dwork Subject: Country Crust Sourdough Bread * Exported from MasterCook * Bread, Country Crust Sourdough Recipe By : Beverley Whaley Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each) 1 1/4 cups water -- warm, (110 to 115F) 1 cup Sourdough Starter 2 cups all-purpose flour 2 1/2 tsp active dry yeast -- (1 pkg/1/4 oz) 2 cups water -- warm, (110 to 115F) 2 large eggs -- room temp 1/4 cup sugar 1/4 cup vegetable oil 1 teaspoon salt 6 cups all-purpose flour -- (to 6 1/2C) Melted butter For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. Prep: 20 min. + rising Bake: 30 min. Makes: 2 loaves (16 pieces each) Starter: In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) Cover tightly and refrigerate starter until ready to use. Use and replenish starter, or nourish it, once every 1-2 weeks. To use and replenish starter: Stir to blend in any liquid on top. Remove amount of starter needed; bring to room temperature before using. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate. To nourish starter: Remove half of the starter. Stir in equal parts of flour and warm water; cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate. Sourdough Starter Tips What is the best flour for a sourdough starter? Bread flour is best for sourdough starters, but all-purpose flour can also be used. Learn more about the different types of flour and when to use them. What is the best container to keep sourdough starter in? Select a jar or ceramic container that's at least 4 quarts, which will give the starter lots of room to grow. A container with a lid can be helpful, too. Once your starter has been going for awhile, you can keep it in a smaller jar in the fridge. Does sourdough starter go bad? Sourdough starter can go bad if neglected. Make sure to keep on top of the feeding and discarding. The starter may darken, but if it turns another color or develops an offensive odor or mold, discard it and whip up a new one. What happens if you don't feed your sourdough starter? Forgetting to feed your sourdough starter for long enough periods will kill the yeast and organisms you've worked hard to cultivate. After all, making sourdough is quite different than your traditional yeast bread making. If you've only missed one feeding, you may be able to bring it back with some feeding and careful watching. Do you stir sourdough starter before using? To use and replenish your sourdough starter, stir to blend in any liquid. Remove the amount of starter needed and bring to room temperature. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place for 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate. Follow this step-by-step sourdough starter guide for more tips like these! Country Bread: In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4" loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 375F for 30 to 35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter. Cal 131, Fat 2g, Carb 20g, Sod 79mg, Fiber 1g, Pro 3g Review: This was my first try at making starter and bread. It was easy and turned out great. Review: This recipe, made with taste of home's sourdough starter recipe, knocked it put of the park on the first try. An excellent recipe that will be my go to bread from now on. Review: However this recipe also called for yeast. Yeast seems to be a shortage in my area due to the Covid-19 pandemic so was hoping for recipe just using sort dough starter so I halved the recipe to try anyway, The bread turned out fantastic. Great flavor. Raised nice. However only giving 4 stars (as in my opinion) not a true sourdough bread. Thankful that Taste of Home are including SOME of the Nutrition Facts, however portion size of 1 slice is extremely vague. Depending on amount of raise, shape of bread, thickness of slice these facts are not really accurate. There should be a weight value in grams, ounces and amount of portions per recipe would even help. I've noticed the size amount is not including in the nutrition facts of any of the recipes that I look at. Portion amounts are very important in Nutrition Facts, Look at labels for store bought items, it is required. For individuals on specialized diet restrictions this would be extremely helpful. I would love to have a big thick 1" slice but guessing that is not the correct slice size. Plus it would help if you made smaller or larger loaf pans. Review: Good starter recipe. Made it as stated but will tweak it next. Going to add a 1/4 cup more starter for more flavor. You will NOT need all the flour. I used 6 cups and it was too much. 5 would have done it. The dough will be sticky but kneading will help that. Review: I put a new spin on it. I used the bread machine! It turned out great! I added the wet ingrediants first and then the dry and put the yeast on top and covered it with the flour. Let it knead, rise, knead again and took it out and put it in the greased pans for the second rising. Wow! you could almost watch it rise! I put them in the oven at the temp and time you said in your recipe and they came out beautiful! We are having our Thanksgiving dinner tomorrow, and I can't wait to try it out! Happy Thanksgiving everyone S(Internet address): https://www.tasteofhome.com/recipes/country-crust-sourdough-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 2g Fat (14.0% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 73mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0430 --------------- MESSAGE bread-bakers.v123.n008.5 --------------- Date: Sun, 02 Apr 2023 21:02:12 -0700 From: Reggie Dwork Subject: Crusty French Loaf * Exported from MasterCook * Bread, Crusty French Loaf Recipe By : Deanna Naivar Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 1 cup water -- warm, (110 to 115F) 2 tablespoons sugar 2 tablespoons canola oil 1 1/2 teaspoons salt 3 cups all-purpose flour -- (to 3 1/4C) Cornmeal 1 large egg white 1 teaspoon water -- cold A delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. Prep: 20 min. + rising Bake: 25 min. Makes: 1 loaf (16 pieces) How do you proof yeast? Don't be hesitant to work with yeast. Proofing yeast is simple. Just grab some warm water, a bit of sugar and yeast and mix together. The yeast should bubble and froth. Just keep an eye on the temperature. How do you make bread soft and fluffy? Wondering why your bread is so dense? Want fluffy bread instead? Make sure you're giving the bread dough enough time to proof. To proof bread, make sure you have a warm space in your home. Warmth and humidity will help the yeast to grow and bubble up. These gas bubbles will help make your bread nice and airy. In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. Preheat oven to 375F. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2 1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25 to 30 minutes. Remove from pan to a wire rack to cool. Cal 109, Fat 2g, Carb 20g, Sod 225mg, Fiber 1g, Pro 3g Review: Full of flavor!! I was skeptical about the amount of sugar involved thinking would be sweet, not at all, the salt amount balances it very well. Yes, It's a dens bread, chewy I would say. I have made many breads this one by far is one of my favorites because it feels very homemade style. Im guessing some might hove found it too dense if they left the dough too dry to touch. I suggest you use 2.5 cups of flour then add little by little after until you get the desired texture. Yummy yummy bread. Review: This is glorious and turned out just like the bread I used to make, I do like a much longer rise time, since I have the time now. Making more loaves today! SO is super happy and a happy SO is a happy household. Thank you. Review: Made this for a girls night dinner and made garlic butter. I served it with lasagna and Caesar salad. Everyone loved it. There wasn't a crumb left. I made another loaf tonight. Definitely a keeper. Thanks for sharing. Review: I made this today, had absolutely no problems, after two cups of flour I just added flour slowly but I think it was just about 31/2 cups. So soft and delicious. So quick to make and so worth it. Thumbs up Review: Incredible recipe! However, mine turns out more like Italian bread than French. I have made it several times (and everyone loves it), but I allow for a longer time rising during each session. If you have a lot of humidity in your house, that might make a difference and might cause the final loaf being flattened. I do use olive oil instead of canola. I also use 2 1/2 cups of flour and gradually go up to the 3 cups in the recipe depending how it is reacting during the kneading process. Review: I made this a month ago and since then my family has demanded I make it twice a week and I have yet found it to be bad it always turns out great recipe thank you Review: I made this using my bread maker on the dough cycle and it turned out beautifully. A little more dense than store bought French loaves, but it had a wonderful taste. It made for excellent French Toast the next morning! Review: I followed the recipe, and it turned out fantastic! I will keep this recipe! The next time I make this, I am going to cut my loaf before my last rise. I tested two different recipes at the same time, and the other recipe I tried from another website suggested making the cuts on the top of the bread before the last rise before baking. Other than that, this bread was just like store bought french bread from my local bakery, and so much CHEAPER!! Review: If you'd like a crustier french bread put a shallow pan with boiling water on the floor of the oven before baking. Review: Easy recipe, bread turned out wonderful! It looks great and tastes great! Family loved it, definitely a keeper. It's not hard-crunchy crust like artisain French bread, it's more like store bought French bread. Delicious! Review: Made it exactly as directed. Perfect!! Great texture, lovely brown slightly crunchy crust. Review: Wonderful bread. Seems silly to make just one loaf so I make a double recipe. Great with Meatballs, or anything you want a good slice of bread with. Only problem with making this is that there are no leftovers! Review: This was my first time making bread and it was easy! It turned out great and was delicious! I took the advice from the other reviewers and doubled the recipe and froze the 2nd loaf, also I didnt have any cornmeal on hand so I skipped that and it still turned out great. Review: Instead of using all-purpose flour I used whole wheat flour. I was disappointed with myself, not the recipe, because I cooked it a little too long. The bread fooled me like cookies tend to do, it felt and looked like it needed to be cooked longer but if I just would have pulled it out of the oven when the timer beeped it would have been perfect! Review: We had a brunch yesterday and we made a toast spread (avocado toast, mushroom and gruyere cheese, ricotta and honey with pears. I doubled this recipe and the bread came out better than pictured. Last weekend I made this French bread recipe: https://www.tasteofhome.com/recipes/french-loaves/. This one compared to the other one was more dense. I may try and omit the sugar. I find the sweetness unnecessary. Very easy recipe and everyone loved the bread at the brunch, especially toasted. S(Internet address): https://www.tasteofhome.com/recipes/crusty-french-loaf/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 2g Fat (16.3% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 204mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0430 --------------- MESSAGE bread-bakers.v123.n008.6 --------------- Date: Sun, 02 Apr 2023 21:08:51 -0700 From: Reggie Dwork Subject: Panettone * Exported from MasterCook * Bread, Panettone Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MIX TOGETHER: 1 1/2 cups lukewarm water -- 100F or below 1 Tbsp. active dry yeast -- or instant 1 Tbsp. kosher salt 1/2 cup honey 8 large eggs -- lightly beaten 2 sticks unsalted butter -- (16 Tbsp.), melted and slightly cooled 2 tsp. pure vanilla extract 2 tsp. grated lemon zest 1 tsp. pure lemon extract STIR IN: 2 cups dried fruit -- assorted NOTE: 9 cups all-purpose flour -- (2 lb. 5 1/2 oz.) BRUSH: 1 egg -- beaten with 1 Tbsp. water Granulated sugar This recipe makes enough dough for three 1 1/2 lb. loaves or 18 muffins. NOTE: and/or candied fruit, such as golden raisins, chopped pineapple, apricots, cherries, and citrus peel (12 oz.) Makes 18 servings (3 loaves/18 muffins)Total time: 20 minutes + chilling & baking Mix together water, yeast, salt, honey, 8 eggs, butter, vanilla, zest, and lemon extract in a 6-quartbowl or a lidded (not airtight) food container. Stir in dried fruits and flour without kneading, using a Danish dough whisk, a stand mixer fitted with the paddle attachment, or a spoon. (If you're not using a stand mixer, you might need to use wet hands to incorporate the last bit of flour.) The dough will be loose, but will firm up when chilled (don't try to use it without chilling). Cover dough with plastic wrap or a lid that fits the container but isn't completely airtight; allow dough to rest at room temperature and rise for 2 hours. Refrigerate dough at least 3 hours, or overnight. Do not punch dough down; it won't rise any more.The dough can be used as soon as it's chilled after the initial rise, or use within 5 days. On baking day, dust surface of refrigerated dough with flour and cut off a 1 1/2 pound (cantaloupe-sized piece); dust with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go. Place dough ball in paper panettone mold, seam side down; cover loosely with plastic wrap and rest at room temperature for 90 minutes. Preheat oven to 350F with rack in center position. Brush dough ball with egg wash; sprinkle with sugar, then bake until Panettone is golden brown and hollow-sounding when tapped, 50 to 55 minutes. (The amount of dough and baking times will vary depending on the size of the panettone mold.) Allow Panettone to cool before serving. Panettone Muffins Follow the Panettone recipe as directed, but divide each of the 1 1/2 lb. dough balls into 6 equalpieces and shape into balls. Place dough balls in tulip liners, then cover and allow to rest 45 minutes. Brush each dough ball with egg wash, sprinkle with sugar, then bake until muffins are golden and set, 30 to 35 minutes. 405 cal, 13g, total fat, 359mg sodium; 62g carb, 4g fiber, 9g protein - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 415 Calories; 13g Fat (29.0% calories from fat); 10g Protein; 63g Carbohydrate; 3g Dietary Fiber; 134mg Cholesterol; 354mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0516 --------------- MESSAGE bread-bakers.v123.n008.7 --------------- Date: Sun, 02 Apr 2023 21:11:12 -0700 From: Reggie Dwork Subject: Tomato Sourdough Focaccia * Exported from MasterCook * Focaccia, Tomato Sourdough Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- (500 g) 1 package Platinum Instant Sourdough Yeast from Red Star* -- (18 g (0.63-oz)) 2 teaspoons kosher salt -- (6 g) 1 1/2 cups warm water -- (120F/49C to 130F/54C), (360 g) 5 tablespoons olive oil -- divided, (70 g) 1 1/2 cups grape tomatoes -- halved, (250 g) 1 tablespoon chopped fresh rosemary -- (2 g) 1 clove garlic -- minced (5 g) 2 teaspoons flaked sea salt -- (6 g) With a chewy interior and an addictive caramelized crust adorned with fresh grape tomatoes, this Tomato Sourdough Focaccia has all the tangy comfort of sourdough but without the hassle, thanks to Platinum Instant Sourdough Yeast from Red Star. A revolutionary blend of instant yeast, sourdough culture, and dough strengtheners, this new product from Red Star is changing the baking game - one dough at a time. Make 1 (16x12") loaf In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, Platinum Instant Sourdough Yeast, and kosher salt by hand. Add 1 1/2 cups (360 g) warm water and 2 tablespoons (28 g) oil, and beat at medium speed for 5 minutes. Lightly oil a large bowl. 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. Grease a rimmed baking sheet with 2 tablespoons (28 g) oil. Turn out dough onto prepared baking sheet. With oiled fingers, gently press dough into a 10" circle. Loosely cover with plastic wrap, and let rest in a warm, draft-free place (75F/24C) for 30 minutes. With oiled fingers, press dough into a 14x11" oval. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75F/24C) until puffed, 25 to 30 minutes. Preheat oven to 425F (220C). Gently press dimples into surface of dough. Drizzle with remaining 1 tablespoon (14 g) oil. Top with tomatoes, rosemary, and garlic. Sprinkle with sea salt. Bake until golden brown, 15 to 20 minutes. Let cool on pan for 10 minutes. Serve warm or at room temperature. Notes: *Platinum Instant Sourdough Yeast can be substituted with 1 (0.25-oz) package (7 g) Platinum Yeast from Red Star. Increase bake time to 20 to 25 minutes. S(Internet address): https://www.bakefromscratch.com/tomato-sourdough-focaccia/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 7g Fat (26.7% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 757mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. NOTES : 2019 - 0710 --------------- MESSAGE bread-bakers.v123.n008.8 --------------- Date: Sun, 02 Apr 2023 21:14:16 -0700 From: Reggie Dwork Subject: Ciabatta Rolls * Exported from MasterCook * Rolls, Ciabatta Recipe By : King Arthur Flour Co Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Italian Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STARTER 177 g Unbleached All-Purpose Flour -- (1 1/2C or 6 1/4 oz) 227 g cool water -- (1C or 8 oz) 1/16 teaspoon instant yeast DOUGH all of the starter -- from above 2 teaspoons instant yeast 361 g Unbleached All-Purpose Flour -- (3C or 12 3/4 oz) 2 1/4 teaspoons salt 14 g nonfat dry milk -- or Dry Milk (2 Tbsp or 1/2 oz) 152 g lukewarm water -- (2/3C or 5 3/8 oz) 35 g olive oil -- (3 Tbsp or 1 1/4 oz) Italy's light-textured ciabatta bread, with its overnight starter and long rises, develops wonderful flavor. Translated to rolls, ciabatta becomes the perfect vehicle for an overstuffed sandwich. Sturdy enough to hold any filling, these flat rolls - they fit beautifully in the toaster - are mostly crust, meaning you don't have a lot of bread competing with the cheese, meat, and veggies. PREP: 15 mins. to 25 mins. BAKE: 18 mins. to 20 mins. TOTAL: 12:33 to 18:45 To make the starter: Mix the starter ingredients in a small bowl until well combined. Cover the starter and let it rest at room temperature overnight, or for up to 15 hours. It will become bubbly. Place all of the dough ingredients, including the starter, into the bowl of your mixer, and beat at medium speed, using the flat beater, for 7 minutes. The dough will be very smooth, soft, shiny, and elastic. Alternatively, knead the dough ingredients in your bread machine using the dough cycle. Transfer the dough to a greased bowl or other rising container, cover it, and let it rise for 2 hours. Give the dough a fold: Turn it out onto a floured surface and, using a bowl scraper or bench knife, fold it like a business letter. Turn the dough 90F. Gently flatten it a bit, and repeat the letter fold. Return the dough to the bowl, cover, and let it rise for another hour. Note: If you're using a bread machine, simply allow it to rise for an additional hour after the dough cycle has ended; there's no need to take it out and give it a fold. Lightly grease your work surface, and two half-sheet baking pans (18" x 13") or similar large baking sheets. Grease your hands, as well. Turn the dough out of the bowl onto a lightly greased work surface. Pat the dough into an 8" x 10" rectangle and cut it into 12 squares (about 2 1/2" each). Transfer the rolls to the baking sheets, leaving about 3" between them. Lightly cover the rolls with heavily oiled plastic wrap or a proof cover, and allow them to rise for 2 to 3 hours, or until they're showing some signs of puffiness. Towards the end of the rising time, preheat the oven to 425F. Spritz the risen rolls with lukewarm water, and gently but firmly dimple each one with your fingers, making fairly deep pockets. Note: For extra-crusty crust, forgo spritzing the rolls with water and instead add steam to your oven; for details see "tips," below. Immediately place the rolls into the oven. Bake them until they're golden brown, about 18 to 20 minutes. Remove them from the oven, and cool on a rack. Slice crosswise, and add your favorite fillings. Store any leftovers, tightly wrapped, at room temperature. Rolls may be reheated just before serving, if desired; tent lightly with foil, and heat for about 8 minutes in a 350F oven. TIPS: This recipe makes larger, sandwich-type rolls. For smaller dinner rolls, divide the dough into 16 to 20 pieces. For extra-crusty crust, add steam to your oven as follows: While the oven is preheating, place an empty cast iron frying pan on the oven rack below the stone. If possible, adjust stone and pan so that the pan isn't directly under the stone, making it easier for steam to reach the baking rolls. Once you've placed the rolls in the oven, pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from the pan upwards to envelop the baking rolls; be sure to wear good oven mitts to shield your hands and arms. Quickly close the oven door to trap the steam. Review: I'll give you a 5 star. I have made a lot of bread but 1st time With ciabatta bread. I Use a 100% whole wheat Flour and made it as directed. It turned out so good. I cut them into smaller squares so got 24 small rolls out of this to be used at a party. Thank you as it was very easy to make and I'm going to make another starter tonight to make more tomorrow. Review: I wrote my first review of this recipe on 6/6/18, after baking these ciabatta rolls for the first time. Since then, I've made a batch nearly every week, with consistently outstanding results. I still weigh in grams, but I'm experimenting a bit now. I substitute 100g of KAF's Organic White Whole Wheat Flour for about 100g KAF Organic All-Purpose Flour. Sometimes I substitute some of my active sourdough starter for some of the starter in the recipe. (My starter is equal weight water and flour, so it's easy to calculate this substitution.) I think both of these substitutions add a subtle complexity to the final product. I have discovered a little trick for poking the holes on the top: I butter the end of a wooden spoon and poke the holes with that, rather than with my fingers. It's easier for me to get consistently sized holes that way. (Hey, I like "pretty", what can I say? We think these ciabatta rolls are the perfect bread for sandwiches. The size and flavor are great, and they don't fall apart, like some softer breads will. It's not unusual for guests to remark that these are the best ciabatta rolls they've ever tasted. Some ask for the recipe. Others are not bakers and ask me to bake a batch of these rolls for them!Bottom line: We think this recipe is a winner! Thanks again, KAF! Review: Dough is easy to work with. Just follow instructions. I weighed my dough and divided it by 12 then shaped and used 2 hamburger pans. I spritzed tops with water and sprinkled on some sesame seeds. We are using these for individual muffulettas. They came out looking professional. Can't wait for muffulettas. Enjoy. I did. Review: Outstanding! These are delicious ciabatta rolls! I followed the recipe exactly as written, using KAF ingredients, and weighing in grams. I was rewarded with ciabatta rolls that turned out exactly as the recipe described, with a great crust and delicious crumb. They cooled just in time for us to make Italian sandwiches for our dinner tonight, and we're looking forward to breakfast sandwiches tomorrow morning. These yummy ciabatta won't last long, at our house! Thanks to well-tested KAF recipes and KAF's quality ingredients I've learned how incredible home-baked goods can be. The flavor and quality far outshine anything one can buy at the store, or even at a bakery -- and so much less expensive, too! Another winner, KAF! Review: Great rolls but also great pizza. Only 2 of us so wanted to do 6 rolls. I refrigerated the other half of the dough and made a pizza with it. Cooked it on parchment on a stone at 425. Baked for 3 minutes then added the topping and cooked for another 12 minutes or so. It was great. Review: I have made this recipe several times and it has always turned out fine, that's why I keep making it again. But last night I put the starter by the heater since the apartment was so cold and let it rest for close to 15 hours instead of the usual 8. I also substituded bread flour in the dough and accidentally oiled my hands and counter more than usual. I did not adjust the water amount, as is recommended when using higher gluten flour Fortunately, these turned out to be the tastiest ciabatta rolls I have ever made. I am pretty sure I can duplicate the results next time and I plan to make these rolls for all types of sandwiches (bahn mi, tortas and Iralian-style.) Review: I followed the recipe as written but used milk instead of water as I had no powdered milk. I dissolved regular active dry yeast ( I have tons as I'm really into baking and bought a large container) in the warmed milk before adding it to the rest of the ingredients. I did a stretch and fold with each measure of dough when forming into balls and patted olive oil on the tops of the discs to avoid having to oil the plastic wrap. It worked well, no sticking during the proofing period. Skipped the dimples, didn't like the spotted looking crust. They came out perfect. I love these rolls. Will make them again and again,,, and again! Question: I followed recipe exactly except that I used bread flour and adjusted water accordingly. The first and second rise went well. The rolls didn't so much. They were hard to handle but I made them smaller and baked as directed. They did not raise at all in the oven and were very flat. They tasted delicious but I'd like to try again and have a bit taller rolls. Where did I go wrong? Response: These rolls are relatively flat and mostly crust by design. That being said, if your rolls rose nicely once shaped, but then collapsed in the oven, it may be that they were a bit over-proofed and would benefit from going into the oven a bit earlier. To troubleshoot more thoroughly, please give our Baker's Hotline a call. Review: I needed a sandwich bread change for lunches at work and was eager to try making these ciabatta rolls. This recipe exceeded my expectations! Made the recipe exactly as printed and the ciabatta rolls turned out fantastic. The taste is amazing. I love the crunchy exterior and soft chewy interior. Question: Baked these rolls today.Absolutely great taste, best rolls I've eaten here (Thailand) for years.But like some people before, I've found the dough difficult to handle, because it was very wet/sticky.I know, some recipes call for a wet dough, but at least it should be possible to form the rolls...But since I am living in the tropes (almost 90% humidity today), shouldn't I generally reduce the amount of liquids, by lets say 5%? Response: You're spot on to note that ciabatta is made with a wet/sticky dough to get the signature crumb and crust. Work with wet hands to shape the dough or add enough flour to make the shaping journey enjoyable rather than adjusting the liquids in the recipe. Review: I loved this recipe! It's easy to make and my family is crazy for these rolls, whether as dinner rolls or sandwich rolls. I highly recommend this recipe. Review: Made these Ciabatta Rolls today and I was thrilled with the way they came out for my first time making them. Delicious for sure, had to make a sandwich just as soon as they cooled. Great crumb, some crunch and plenty of flavor. I wouldn't change a thing about this recipe, it's a sure winner in my book. S(Internet address): https://www.kingarthurflour.com/recipes/ciabatta-rolls-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 3g Fat (15.9% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 408mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. NOTES : 2019 - 0504 --------------- END bread-bakers.v123.n008 --------------- Copyright (c) 1996-2023 Regina Dwork and Jeffrey Dwork All Rights Reserved