Date: Mon, 01 May 2023 04:19:10 +0000 --------------- BEGIN bread-bakers.v123.n010 --------------- 01. Hawaiian Rolls (Reggie Dwork) 02. Malawah (Somali Sweet Pancake) (Reggie Dwork) 03. No-Knead Baguette (Reggie Dwork) 04. Irish Soda Bread with Cherries and Granola Topping (Reggie Dwork) 05. Healthy Cornbread (Reggie Dwork) 06. Queen Elizabeth II Drop Scones (Reggie Dwork) --------------- MESSAGE bread-bakers.v123.n010.1 --------------- Date: Sun, 30 Apr 2023 20:27:44 -0700 From: Reggie Dwork Subject: Hawaiian Rolls * Exported from MasterCook * Rolls, Hawaiian 1 Recipe By : Kellie Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rolls: 5 1/4 cups all-purpose Flour -- plus extra for work surface 4 1/2 tsp rapid rise yeast 2 1/2 tsp kosher salt 6 tbsp unsalted butter 1/2 cup whole milk 1 cup pineapple juice 1/3 cup honey 2 tbsp brown sugar 1 egg -- room temperature 1 tsp apple cider vinegar 2 tsp vanilla extract Topping: 1 tbsp whole milk 1 egg -- room temperature 2 tbsp unsalted butter -- melted In a small pot add the butter, 1/2 cup milk, pineapple juice, and honey then whisk to combine. Heat this mixture on low until it reaches 120F, stirring continuously (it should not come to any boil, just warmed enough for all the items to combine and the butter to melt). Once it is 120F, remove from heat and set aside. In a bowl for the mixer add the flour, yeast and salt and mix to combine with a whisk. Add the brown sugar, egg, apple cider vinegar and vanilla to the bowl and mix with a dough hook on low speed until combined. Gradually add the warm butter mixture. Continue to mix on low for 2 minutes until the mixture begins to pull away from the bowl. Scrape the sides of the bowl if needed to make sure everything is incorporated. Increase speed to medium and mix for about 6 to 7 minutes until the dough is elastic and smooth. The dough will be sticky, and elastic yet might not form a solid ball. If needed add 2 extra tbsp of flour if the dough is too sticky during mixing. Remove the dough from the mixing bowl onto a lightly floured surface. Cover with a cloth and let rest for 10 minutes. Spray a 10x17 pan with cooking spray and set aside. Split the dough ball into 18 even pieces that weigh about 2.5 ounces (about 75g) each. On the lightly floured work surface roll each piece of dough into smooth balls Place the dough balls into the greased pan. Cover loosely with plastic wrap and let proof in a warm area for 40 to 60 minutes until they double in size. Once the dough balls have doubled, Preheat the oven to 350F. Mix the egg wash topping and brush the tops of the rolls. Bake for 20 to 30 minutes or until golden brown and shiny, rotating after about 10 minutes in the oven. Once the rolls are cooked, Melt the remaining 2 tablespoons of butter. Remove the rolls from the oven and brush with the melted butter. Serve immediately. Optional garnish of Maldon sea salt flakes is a great enhancement! S(Internet address): https://thesuburbansoapbox.com/hawaiian-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 9g Fat (25.3% calories from fat); 8g Protein; 55g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 413mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2023 - 0430 --------------- MESSAGE bread-bakers.v123.n010.2 --------------- Date: Sun, 30 Apr 2023 20:29:19 -0700 From: Reggie Dwork Subject: Malawah (Somali Sweet Pancake) * Exported from MasterCook * Malawah (Somali Sweet Pancake) Recipe By : Freda Muyambo Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 1/2 cups milk 2 large eggs 1 tablespoon granulated sugar 1/2 teaspoon ground cardamom 1/2 teaspoon ground ginger 1 Pinch kosher salt 2 tablespoons canola oil -- or butter, for frying Honey -- butter, or sugar, for garnish If you haven't ever made Somali food, one sweet and easy way to start is with malawah. They're gently spiced with some cardamom and ginger and delicious for breakfast or as a snack - especially with honey. When it comes to cooking malawah (aka Somali sweet pancake), there are a couple of methods. In one method, the batter is poured and distributed within the pan by tilting the pan in a circular motion, as you would do when making ordinary pancakes or even crepes. The malawah cooks quickly over medium heat for about two minutes. The pancake will not require flipping to the other side but will have one golden brown side, while the other remains white and spongy. In the second method, the batter is poured in and then flipped over to brown on the other side. Some people will pour the batter in a circular spiral which will be visibly evident when cooked. Others pour all the batter into the center of the pan and create the spiral by using a spoon. This recipe opts for cooking the malawah on both sides. Directions: Beat or whisk all ingredients together in a bowl. Alternatively, mix together with a hand-held blender. Heat up a frying pan with enough butter or oil to lightly coat surface. Ladle some batter into pan and swirl such that batter distributes to make a thin layer which spreads towards curving sides of pan. Fry for about a minute or until lightly golden, then flip over and fry another minute or so on the other side. Serve malawah by spreading melted butter and honey on top or sprinkling some sugar on top. These pancakes are not too dissimilar from crepes, and can work for dessert, too. Feel free to serve these with some peanut butter or chocolate hazelnut spread, or with fruits such as berries or sliced bananas. These pancakes are best the day they are made, but you can keep them in the refrigerator if they're wrapped well for a couple of days. Reheat gently in a skillet over low heat until hot. You can also freeze them, but the texture won't be quite as good when you reheat them. Defrost in the refrigerator and then reheat as directed above, or reheat in a low oven (300F), loosely wrapped in foil, until hot. You can also cook what you need and keep any leftover batter in the refrigerator, covered, for a day. S(Internet address): https://www.thespruceeats.com/malawah-somali-sweet-pancake-39501 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 6g Fat (31.6% calories from fat); 6g Protein; 23g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 56mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2023 - 0430 --------------- MESSAGE bread-bakers.v123.n010.3 --------------- Date: Sun, 30 Apr 2023 20:31:09 -0700 From: Reggie Dwork Subject: No-Knead Baguette * Exported from MasterCook * Baguette, No-Knead Recipe By : Paula Montenegro Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups bread flour -- 500g 2 teaspoons salt -- 12g 1 teaspoon instant yeast -- 3.5g 310 g water -- slightly warm, 1 1/3 cup Put the flour in the bowl of the food processor. Add salt on one side and yeast on the other, you don't want them to touch for now. Cover with the lid and begin to process at medium/high speed. Add the water through the feed tube as you begin counting 20 seconds. Either do it out loud or use the phone timer. You're going to see the dough starts to come together. Stop the machine after 20 seconds and see that it is not dry. It should be rough; make sure there are no spots of flour at the bottom. If it is dry, add 1 more tablespoon of tepid water. Cover the bowl back and now process for 25 more seconds. It should be 45 seconds in total. Transfer the dough to a dry bowl, cover it with plastic wrap, and put it in a warm place for 2 hours. The dough is hardly going to rise or double, and that is fine. Dump it onto a lightly floured counter, and divide it into 2 or 3 pieces. With each piece, make some rough buns by cupping them with both hands until you have a smooth surface, cover them with a clean kitchen towel or loose piece of plastic wrap, and leave them alone for 20 minutes. Flatten each piece of dough on the counter (flour it lightly if needed) and shape them into baguettes. I like to make them shorter and thicker. Put them on an oven sheet pan sprinkled with polenta or oatmeal on the bottom, and dust the bread pieces with a little flour. Cover and let stand for 40 minutes. About 15 minutes before baking, turn on the oven at 450F / 230C. Have ready a roasting pan and a kettle of hot water. When the 40 minutes are almost over, put the roasting pan on the bottom of the oven and carefully fill it halfway with hot water. Close the oven door. This creates steam that is great for forming that crackly crust. Make 3 cuts or slits to each loaf with a lame (find where to buy it online in the Notes below) or a very sharp kitchen knife, and immediately put it in the oven. Cook for 25 to 30 minutes, until golden brown and they sound hollow if you turn them over and lightly tap the bottom with your fingers. NOTES Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier. Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust. Time: this is a no-knead bread, but you need resting and proofing time (when the yeast does its magic), so plan accordingly. Flour: you can use white bread flour, all-purpose flour, or superfine whole wheat flour. With this last one, the bread will be more rustic and not have that crackly crust, but it renders a fantastic healthier bread. Oven: it's highly recommended that you follow directions for both the temperature and the pan with water in the bottom. This will aid in getting the best results possible. Storing: French bread is best about half an hour out of the oven (when it had time to cool down a bit) and those few hours after. You can keep it in a bread bag at room temperature, but it will lose the crackly crust. Unless you warm it before eating. In this case, you can't bring it back completely to its original state, but it'll be wonderful. And you can freeze this bread (I recommend slicing it thickly, wrapping it in plastic, and then in foil or a Ziploc bag). S(Internet address): https://vintagekitchennotes.com/french-bread-recipe Yield: "3 medium baguettes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 1g Fat (4.3% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 286mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2023 - 0430 --------------- MESSAGE bread-bakers.v123.n010.4 --------------- Date: Sun, 30 Apr 2023 21:12:30 -0700 From: Reggie Dwork Subject: Irish Soda Bread with Cherries and Granola Topping * Exported from MasterCook * Bread, Irish Soda Bread with Cherries and Granola Topping Recipe By : Sommer Collier Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 3 cups all-purpose flour -- organic 1 cup whole wheat flour -- organic 1 cup oats -- whole 2 1/2 teaspoons baking soda 3/4 teaspoon sea salt 1/2 cup raw sugar 1/4 cup butter -- cold, cut into cubes 1 1/2 cups buttermilk 3 tablespoons orange zest -- from 1 orange 1 cup dried cherries Topping: 1/4 cup oats -- whole 1/4 cup sliced almonds 1 tablespoon sesame seeds 2 tablespoons honey 1 Pinch salt Preheat the oven to 425 F and line a baking sheet with parchment paper. Measure the flours, oats, baking soda, salt, and sugar into a large bowl. Mix well, then use a pastry cutter to cut the butter into the flour mixture until the butter is the size of small peas. Mix in the orange zest and cherries. Then stir in the buttermilk. Once the mixture forms a ball, dump it out onto a floured surface and knead several times to form a smooth ball. (If the dough is too dry to knead, add 1 -2 tablespoons of extra buttermilk.) Place the ball on the baking sheet and press down until it's a 2 1/2-inch thick disk. Mix the granola topping ingredients in a small bowl and sprinkle over the top. Then cut a shallow X in the top of the soda bread. Bake for 45 to 60 minutes, until golden and crusty. Check the top after 15 minutes. If the granola toppings start to turn too dark, cover loosely with a piece of foil and continue baking. Allow the soda bread to cool for 15 minutes before cutting. S(Internet address): https://www.aspicyperspective.com/irish-soda-bread-with-cherries-and-granola-top/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 364 Calories; 8g Fat (19.0% calories from fat); 10g Protein; 66g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 466mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2023 - 0430 --------------- MESSAGE bread-bakers.v123.n010.5 --------------- Date: Sun, 30 Apr 2023 21:14:21 -0700 From: Reggie Dwork Subject: Healthy Cornbread * Exported from MasterCook * Cornbread, Healthy (Whole Wheat) Recipe By : Rachel Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup maple syrup -- real 1 cup skim milk 1/4 cup olive oil 2 egg whites 1 1/4 cup whole wheat flour 3/4 cup cornmeal 2 teaspoons baking powder 1/4 teaspoon salt Preheat oven to 400F. Spray a 8- or 9-inch pie plate with nonstick cooking or baking spray. In a medium mixing bowl, whisk together maple syrup, milk, olive oil and egg whites. On top of wet ingredients, add dry ingredients and whisk together until combined. Don't overmix. Pour batter into prepared pan. Bake for 20 to 25 minutes or until golden brown and a knife inserted in the center comes out clean. S(Internet address): https://www.rachelcooks.com/healthy-cornbread-recipe-whole-wheat/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 6g Fat (30.6% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2023 - 0430 --------------- MESSAGE bread-bakers.v123.n010.6 --------------- Date: Sun, 30 Apr 2023 21:16:01 -0700 From: Reggie Dwork Subject: Queen Elizabeth II Drop Scones * Exported from MasterCook * Pancakes, Queen Elizabeth II Drop Scones Recipe By : Bee Serving Size : 4 Preparation Time :0:00 Categories : Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- 60 g with shell each, room temperature 4 tablespoons caster sugar -- fine granulated sugar 1 1/2 cups whole milk -- divided 3 cups all-purpose flour 2 teaspoons baking soda 3 teaspoons cream of tartar 2 tablespoons butter -- melted This drop scones recipe is initially found in the letter that Queen Elizabeth II's sent to President Eisenhower back in 1960. It's also how it was named and soon became a popular recipe worldwide. Drop scones are also called Scotch pancakes. The name may trick you, but the recipe will tell the truth. These drop scones are actually pancakes, and they're not baked but cooked on a griddle or nonstick pan just like any other pancakes. Directions: Add eggs, sugar and half of the milk to a large bowl, and keep beating the ingredients with a whisk until well combined. Add flour, baking soda and cream of tartar to the wet ingredients, and continually whisk while adding the rest of the milk little by little until the batter becomes smooth and slowly drips off the spoon. Then, fold in the melted butter. Heat a griddle or a nonstick frying pan on medium-low heat. Drop 1 1/2 tablespoons of batter into the pan, and space out each pancake for 1 to 2 inches. Let pancakes cook for 1 to 2 minutes until small bubbles form on the surface, flip them over with a spatula. Continue cooking the other side for 1 to 2 minutes until golden brown. Dish out and serve immediately with butter and syrup on top. Tips: When combining the wet and dry ingredients, slowly add the rest of the whole milk a bit at a time while whisking. The batter should be smooth and a little bit thick than runny. Discard any remaining milk to avoid a watery batter. Do Not sit the batter for too long or overnight. For the most fluffy drop scones, prepare the batter right before cooking. To make the perfect golden brown drop scones, keep the griddle on medium or medium-low heat and cook the pancakes patiently. S(Internet address): https://rasamalaysia.com/queen-elizabeth-iis-drop-scones-scotch-pancakes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 539 Calories; 12g Fat (20.6% calories from fat); 16g Protein; 90g Carbohydrate; 3g Dietary Fiber; 134mg Cholesterol; 771mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2023 - 0430 --------------- END bread-bakers.v123.n010 --------------- Copyright (c) 1996-2023 Regina Dwork and Jeffrey Dwork All Rights Reserved