Date: Sun, 23 Apr 2023 03:36:35 +0000 --------------- BEGIN bread-bakers.v123.n009 --------------- 01. Hawaiian Guava Bread (Reggie Dwork) 02. Lemonade Scones (Reggie Dwork) 03. Coconut Banana Bread with Chocolate Chips (Reggie Dwork) 04. Thin Crust Pizza Dough (Reggie Dwork) 05. Easy Popovers (Reggie Dwork) 06. Irish Soda Bread Muffins (Reggie Dwork) 07. Healthy Pumpkin Bread (Reggie Dwork) 08. Peanut Butter-Banana Muffins (Reggie Dwork) 09. Sweet Potato Sour Cream Cornbread (Reggie Dwork) 10. Seeded Sourdough Soda Bread (Reggie Dwork) 11. Peasant Bread (Reggie Dwork) 12. Roosterkoek (Reggie Dwork) --------------- MESSAGE bread-bakers.v123.n009.1 --------------- Date: Sat, 22 Apr 2023 18:22:49 -0700 From: Reggie Dwork Subject: Hawaiian Guava Bread * Exported from MasterCook * Bread, Hawaiian Guava Recipe By :cookpad.japan Serving Size : 12 Preparation Time :0:00 Categories : Quick Bread Bread-Bakers Mailing List Stand Mixer Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 milliliters guava juice -- at least 40% fruit juice 280 grams bread flour 4 grams dry yeast 1 1/2 tablespoons sugar 4 grams salt 10 grams skim dry milk red food coloring -- see directions 25 grams unsalted butter -- melted The original recipe does not specify how much food coloring to use. Make your best guess or omit the food coloring. Boil down the guava juice to 160 ml. If you boil too long, add guava juice to bring it up to 160 ml. Cool to room temperature. Place the flour, yeast, sugar, salt, skim milk powder, and food coloring in the stand mixer bowl. Add the cooled juice. Knead with the stand mixer for 10 minutes. If dough is too dry, add guava juice as needed. Add the melted butter and knead 10 minutes longer. Gather the dough together with your hands and place in a lightly oiled bowl. Let it rise until doubled in size. Remove the gas and allow to rest for 10 minutes. Remove gas again and separate into 6 portions. Form each portion into a ball and place in a bread pan. Let rise until doubled in size. Preheat the oven to 180C (350F). Bake 20 to 25 minutes. S(Internet address): https://cookpad.com/us/recipes/140632-hawaiian-guava-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 2g Fat (16.2% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2023 - 0421 --------------- MESSAGE bread-bakers.v123.n009.2 --------------- Date: Sat, 22 Apr 2023 18:28:03 -0700 From: Reggie Dwork Subject: Lemonade Scones * Exported from MasterCook * Scones, Lemonade Recipe By :Sara's Tiny Kitchen Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 2 1/4 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 5 tablespoons butter 4 ounces cream cheese 1/3 cup heavy cream 1/3 cup lemonade 1 large egg Topping: 1 cup powdered sugar 4 tablespoons lemonade Preheat oven to 400F In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut in the butter and cream cheese until the mixture is crumbly. You can use a pastry cutter or two forks, or just your hands. In a smaller bowl, whisk together the cream, 1/3 cup of lemonade and the egg. Add to the flour mixture, stirring until everything is just combined and moistened. Turn the dough out onto a floured surface, and pat into an 8 inch circle. Cut the circle into 8 wedges, and place the scones on parchment lined baking sheet - space them apart - they grow a lot as they bake. Bake for 12-15 minutes. Let cool for 10-15 minutes. While the scones are cooling, mix together the powdered sugar and 4 tablespoons of lemonade, and drizzle the sauce over the warm scones. S(Internet address): https://www.foodtalkdaily.com/recipes/cakes/scones/lemonade-scones-44327629 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 369 Calories; 17g Fat (40.6% calories from fat); 6g Protein; 50g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 524mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2023 - 0422 --------------- MESSAGE bread-bakers.v123.n009.3 --------------- Date: Sat, 22 Apr 2023 18:35:10 -0700 From: Reggie Dwork Subject: Coconut Banana Bread with Chocolate Chips * Exported from MasterCook * Bread, Coconut Banana with Chocolate Chips Recipe By :Katelyn Theofanis Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon unsalted butter 3/4 cup light brown sugar -- packed 3 bananas -- ripe, sliced 3 tablespoon avocado oil -- or melted coconut oil 2 large eggs -- room temperature 1/2 cup whole milk -- or coconut milk 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sweetened coconut flakes -- shredded 1 cup semisweet chocolate chips Preheat the oven to 350F. Grease a 9x5-inch loaf pan and set it aside. In a large skillet, melt the butter and sugar. Add the banana slices and cook until the bananas are softened in texture and caramelized. Remove the pan from the heat and allow it to cool slightly. Transfer the banana mixture to a large bowl and whisk until the mixture is smooth and no longer hot. In a small bowl, whisk together the milk, oil, vanilla, and eggs. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Add the liquid ingredients to the cooled banana mixture. Stir to combine. Fold in the dry ingredients, mixing just until combined. Finally, fold in the shredded coconut and chocolate chips. Transfer the batter to the prepared pan. Bake the bread for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. STORAGE - Store banana bread in an airtight container or tightly wrapped at room temperature for up to 4 days or in the refrigerator for up to a week. *Storing the bread at room temperature keeps it moist, but shortens the shelf life while refrigerating extends it. FREEZE - Quickbreads are great for freezing. Wrap the bread tightly in plastic wrap and then in foil. Freeze for up to 2 months. S(Internet address): https://sugarylogic.com/coconut-banana-bread-with-chocolate-chips - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 370 Calories; 17g Fat (39.2% calories from fat); 6g Protein; 53g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 279mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2023 - 0422 --------------- MESSAGE bread-bakers.v123.n009.4 --------------- Date: Sat, 22 Apr 2023 18:42:09 -0700 From: Reggie Dwork Subject: Thin Crust Pizza Dough * Exported from MasterCook * Dough, Thin Crust Pizza Recipe By :Kellie Serving Size : 16 Preparation Time :0:00 Categories : Bread Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups 00 flour -- or bread flour 2 1/4 teaspoons Instant yeast -- 1 packet 1 teaspoon granulated sugar 2 teaspoons kosher salt 1 1/2 cup warm water -- 110F 2 tablespoons extra virgin olive oil Makes two 14-inch pizza crusts. In the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, sugar and salt. Slowly add the water and olive oil and continue mixing until the dough forms a ball and has pulled away from the sides. If the dough is too sticky, add flour 1 teaspoon at a time. Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap. Allow the dough to rest and double in size, approximately 1 hour. Transfer to a lightly floured surface and divide the dough into 2 equal pieces. Form each piece into a ball and allow to rest 10 minutes before rolling out. If storing for later, lightly coat each dough ball with olive oil and store in a zip top bag for up to 5 days. Dough can be frozen for up to 3 months. S(Internet address): https://thesuburbansoapbox.com/no-fail-pizza-dough - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 2g Fat (16.0% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 237mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2023 - 0422 --------------- MESSAGE bread-bakers.v123.n009.5 --------------- Date: Sat, 22 Apr 2023 18:46:20 -0700 From: Reggie Dwork Subject: Easy Popovers * Exported from MasterCook * Popovers, Easy Recipe By :Kellie Serving Size : 0 Preparation Time :0:00 Categories : Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole milk 1/2 cup heavy cream 4 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking powder 6 large eggs -- room temperature 1 teaspoon vanilla extract Place the milk and cream in a saucepan over low heat. Heat until the milk is warm to the touch. In a large bowl, whisk together the flour, salt and baking powder. Crack the eggs into the bowl of an electric mixer fitted with the whisk attachment and beat for 3 minutes fluffy and light in color. Turn the mixer to low. Slowly add the milk and vanilla. Gradually add the flour to the egg mixture and beat on medium speed for 1 to 2 minutes. Allow the batter to rest for 1 hour at room temperature. Preheat the oven to 450F. Coat a popover pan or muffin tin with cooking spray and fill the popover cups almost to the top with batter. Place the popover pan on a baking sheet and transfer to the oven. Bake the popovers for 15 minutes. Reduce the heat to 375F and bake for an additional 30 to 35 minutes until the popovers are a deep golden brown on the outside. Remove the popovers from the pan and serve hot. S(Internet address): https://thesuburbansoapbox.com/the-very-best-popover-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3139 Calories; 103g Fat (30.1% calories from fat); 116g Protein; 424g Carbohydrate; 13g Dietary Fiber; 1535mg Cholesterol; 4519mg Sodium. Exchanges: 25 Grain(Starch); 5 Lean Meat; 3 1/2 Non-Fat Milk; 15 1/2 Fat; 0 Other Carbohydrates. NOTES : 2023 - 0422 Nutr. Assoc. : 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v123.n009.6 --------------- Date: Sat, 22 Apr 2023 18:54:43 -0700 From: Reggie Dwork Subject: Irish Soda Bread Muffins * Exported from MasterCook * Muffins, Irish Soda Bread 1 Recipe By :Kellie Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup 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 plain low fat Greek yogurt 1/4 cup lowfat milk 1/4 cup butter -- melted 1/4 cup canola oil 3/4 cup golden raisins 1 tablespoon sugar -- for topping 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, yogurt, milk, 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 1T 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. Soda Bread muffins will last up to 5 days in an airtight container. S(Internet address): https://thesuburbansoapbox.com/mini-irish-soda-bread-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 3g Fat (34.5% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2023 - 0422 --------------- MESSAGE bread-bakers.v123.n009.7 --------------- Date: Sat, 22 Apr 2023 19:18:00 -0700 From: Reggie Dwork Subject: Healthy Pumpkin Bread * Exported from MasterCook * Bread, Healthy Pumpkin Recipe By :Rachel Gurk Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 oz pumpkin puree 3 large eggs -- lightly beaten 1 cup sugar 3/4 cup plain Greek yogurt -- nonfat 3/4 cup 2% milk 2 teaspoons vanilla extract 2 cups whole wheat flour 1 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons pumpkin pie spice Preheat oven to 350F. Spray two large loaf pans with nonstick baking spray. In a large bowl, combine pumpkin, beaten eggs, sugar, yogurt, milk and vanilla. Whisk until combined. Add whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice to top of wet ingredients. Lightly sift dry ingredients with spoon or fingertips until combined, then fold dry ingredients into pumpkin mixture. Stir until combined but do not overmix. Divide the batter evenly between the two loaf pans and smooth tops (see note). Bake for 50 minutes or until bread tests done (a toothpick inserted in the middle should come out clean, or with a few crumbs clinging). Let cool 10 minutes in pans before removing to a wire rack to cool completely before slicing. Before baking, sprinkle the loaves with pepitas (shelled pumpkin seeds) or rolled oats, if desired. Pumpkin bread freezes well. Wrap it securely and place in freezer safe bag or container for up to 2 months. If you prefer, wrap individual slices to freeze. They thaw very quickly. All purpose flour can be substituted for the whole wheat flour. S(Internet address): https://www.rachelcooks.com/healthier-pumpkin-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 1g Fat (8.2% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 280mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2023 - 0422 --------------- MESSAGE bread-bakers.v123.n009.8 --------------- Date: Sat, 22 Apr 2023 19:41:31 -0700 From: Reggie Dwork Subject: Peanut Butter-Banana Muffins * Exported from MasterCook * Muffins, Peanut Butter-Banana 1 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1/4 cup toasted wheat germ 1 teaspoon baking soda 1/2 teaspoon salt 1 cup bananas -- ripe, mashed (about 3 medium) 1/2 cup honey 1/2 cup chunky peanut butter 2 large eggs 1/3 cup vegetable oil 1/4 cup dark brown sugar -- packed 1 teaspoon vanilla extract Preheat oven to 400F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool. S(Internet address): https://www.epicurious.com/recipes/food/views/peanut-butter-banana-muffins-5456 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 13g Fat (39.2% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 261mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. NOTES : 2023 - 0422 --------------- MESSAGE bread-bakers.v123.n009.9 --------------- Date: Sat, 22 Apr 2023 19:53:11 -0700 From: Reggie Dwork Subject: Sweet Potato Sour Cream Cornbread * Exported from MasterCook * Cornbread, Sweet Potato Sour Cream Recipe By :Paula Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising cornmeal 3 tablespoon sugar 1/4 teaspoon pumpkin pie spice 4 large eggs -- or 5 small eggs 1 cup sweet potatoes -- cooked and mashed 8 ounce sour cream 6 Tablespoon butter -- melted 2 tablespoon vegetable oil Preheat ove to 425F. Add 2 tablespoon vegetable oil to 10 inch cast iron skillet and heat skillet in oven while oven is preheating. Stir cornmeal, sugar and pumpkin pie spice together in a bowl. Whisk the eggs, mashed sweet potatoes, sour cream and butter. Add the cornmeal mixture to the egg mixture and stir until just blended. Pour into hot skillet and spread evenly. Bake at 425F for 30 to 35 minutes or until golden brown and crusty. Serve hot. S(Internet address): https://www.callmepmc.com/sweet-potato-sour-cream-cornbread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 22g Fat (55.7% calories from fat); 7g Protein; 32g Carbohydrate; 3g Dietary Fiber; 142mg Cholesterol; 520mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. NOTES : 2023 - 0422 --------------- MESSAGE bread-bakers.v123.n009.10 --------------- Date: Sat, 22 Apr 2023 19:57:15 -0700 From: Reggie Dwork Subject: Seeded Sourdough Soda Bread * Exported from MasterCook * Bread, Seeded Sourdough Soda Recipe By :King Arethur Baking Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Flour -- Irish-Style Wholemeal, (276g) 1 1/4 cups All-Purpose Flour -- Unbleached, (149g) 1/2 cup Harvest Grains Blend -- Note 1: 1 teaspoon baking soda 3/4 teaspoon salt 1 cup sourdough starter -- Note 2: 4 tablespoons butter -- melted, (57g) 3 tablespoons honey -- (64g) 3/4 cup milk -- (170g) Soda bread is one of our staples around St. Patrick's Day, and this year we wanted to do something a little different. While we've always loved our tried and true soda bread recipe, we've also embraced this variation, which is chock full of our Harvest Grains Blend and has a just a touch of background sourdough note. Note 1: or other seeds and grains of your choice, (74g) Note 2: ripe (fed) or discard, (227g) PREP: 10 mins BAKE: 30 to 40 mins TOTAL: 40 mins YIELD: Two 6" to 8" loaves Preheat the oven to 400F. Lightly grease a baking sheet, or line it with parchment. In a medium-sized mixing bowl, whisk together the flours, Harvest Grains Blend, baking soda, and salt. In a separate bowl (or in a measuring cup), whisk together the starter, butter, honey, and milk. Pour this mixture into the dry ingredients and stir to combine. The dough will be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of milk. Knead the dough a couple of times to make sure it's holding together, divide it in half, and shape each half into a ball. Flatten the balls slightly, and place them on the prepared baking sheet. Use a sharp knife to cut a 1/2"-deep cross, extending all the way to the edges, atop each loaf. Bake the loaves for 30 to 40 minutes, until they're golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove the loaves from the oven, and brush their tops with melted butter. Tip: If you don't have our Irish-Style Wholemeal Flour, our Premium Whole Wheat Flour is a good substitute. Cal 180, Fat 5g, Carb 32g, Sod 190mg, Fiber 3g, Pro 5g S(Internet address): https://www.kingarthurbaking.com/recipes/seeded-sourdough-soda-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 4g Fat (21.2% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 214mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0912 --------------- MESSAGE bread-bakers.v123.n009.11 --------------- Date: Sat, 22 Apr 2023 20:00:08 -0700 From: Reggie Dwork Subject: Peasant Bread * Exported from MasterCook * Bread, Peasant Recipe By : Within the Home Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- 1 pkg instant 2 cups water -- warm 1 tablespoon sugar 2 teaspoons salt 4 cups flour melted butter Everyone raves about this bread every time I make it and every time they leave my house with the recipe. This is the easiest bread to make even if you have never made a loaf before in your life. This requires no kneading, no bread machine, just a bowl, a spoon and a few pantry ingredients. Prep: 2 Hours Cook: 25 Minutes Total: 2:25 Yield: 2 Loaves Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on greased cookie sheet. Let rise additional hour. Brush the top with butter and bake at 425F for 10 minutes. Reduce oven temp to 375F and bake additional 15 minutes. Remove from oven and brush again with butter. Serve warm. Tips: If you use SAF instant yeast you can cut out the 1 hour rise in the bowl at the beginning. You can skip right to separating the dough into two rounds and let those rise an hour. S(Internet address): https://www.foodtalkdaily.com/44317062/peasant-bread Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; trace Fat (2.6% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 286mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : 2021 - 0106 --------------- MESSAGE bread-bakers.v123.n009.12 --------------- Date: Sat, 22 Apr 2023 20:02:49 -0700 From: Reggie Dwork Subject: Roosterkoek * Exported from MasterCook * Bread, Roosterkoek Recipe By : James Olivier Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kg white bread flour 1 teaspoon salt 1 tablespoon sugar 10 g instant yeast 60 g butter -- cut into small cubes 600 ml water -- lukewarm Prepare your own crispy, grilled roosterkoek steaming with flavour when you break it open. Slather with a generous knob of butter and enjoy. If there is one thing South Africans love, it is a braai. Every weekend, it is tradition to light a fire and grill a succulent steak or juicy chops over hot coals. Equally important is the side dishes accompanying the aromatic meat. Roosterkoek is an old traditional favourite that will make your braai experience so much more enjoyable. Roosterkoek is basically a simple dough prepared under 40 minutes and then grilled on the braai over a low fire for 10 minutes on each side. The result is a crispy, grilled bread roll steaming with flavour when you break it open. The best part is to slather a generous knob of butter on the roosterkoek and allow it to melt into the warm bread. The two most important things when it comes to cooking the perfect roosterbrood is giving the dough time to rise, and then cooking it on coals that aren't too hot. Other than that, it's as easy as pie ... or in this case: bread. Prep: 40 minutes Cooking: 20 minutes Total: 1 hour Mix the flour, salt, sugar and yeast together. Add the butter into the flour mixture, rubbing with your fingertips until mixture resembles crumbs. Add the water to the dry ingredients to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (between 6 and 10 minutes). Place the dough in a large greased bowl. Cover with cling wrap and allow to stand in a warm place until doubled in size. This should take 1 - 2 hours. Knead the dough again and shape into 12 balls. Place the balls of dough into a greased pan and allow them to stand for a further 10 minutes. Flatten the balls slightly and sprinkle with a little flour. Cook over low fire for 10 minutes on each side. Tap the bread with your fingers, when it makes a hollow sound it is ready to be taken off. S(Internet address): https://www.thesouthafrican.com/food/recipes/roosterkoek/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 341 Calories; 5g Fat (14.6% calories from fat); 10g Protein; 61g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 222mg Sodium. Exchanges: 4 Grain(Starch); 1 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0312 --------------- END bread-bakers.v123.n009 --------------- Copyright (c) 1996-2023 Regina Dwork and Jeffrey Dwork All Rights Reserved