Date: Mon, 29 May 2023 02:48:06 +0000 --------------- BEGIN bread-bakers.v123.n011 --------------- 01. Simits (Reggie Dwork) 02. Mango Bread (Reggie Dwork) 03. Sunflower Seed and Honey Wheat Bread (Reggie Dwork) 04. Vegan Pumpkin Bread (Reggie Dwork) 05. Fennel Seed Breadsticks (Reggie Dwork) 06. Traditional Mosbolletjies (Reggie Dwork) 07. Pesto Parmesan Pull-Apart Breadsticks (Reggie Dwork) 08. Perfect 1-Hour Garlic Knots (Reggie Dwork) 09. Cheesy Heirloom Tomato Cornbread (Reggie Dwork) 10. Flatbread, from Southern Tyrol Schuettelbrot (Reggie Dwork) --------------- MESSAGE bread-bakers.v123.n011.1 --------------- Date: Sun, 28 May 2023 19:05:17 -0700 From: Reggie Dwork Subject: Simits * Exported from MasterCook * Simits Recipe By :Trisha Kruse Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups all-purpose flour -- to 4 1/4 1/4 ounce active dry yeast 1 teaspoon salt 3/4 cup 2% milk 1/4 cup unsalted butter -- cubed 1/4 cup olive oil 1 large egg -- room temperature 3 tablespoons warm water -- (110F to 115F) 3 tablespoons molasses 1/2 cup sesame seeds -- toasted These bread treats from my Turkish heritage are commonly eaten for breakfast. They are not boiled as regular bagels are but dipped in molasses and sesame seeds, which gives them a chewy texture similar to that of the bagels we know and love. -- Trisha Kruse, Eagle, Idaho In a large bowl, mix 2 cups flour, yeast and salt. In a small saucepan, heat milk, butter and oil to 120F-130F. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. 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 dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350F. Punch down dough. Divide and shape into 8 balls. Push thumb through center of each, stretching and shaping to form an even ring with a 2-in. hole. Place on a floured surface. Cover with a kitchen towel; let rest 15 minutes. In a shallow bowl, whisk warm water and molasses. Place sesame seeds in a separate shallow bowl. Dip bagels in molasses mixture, then roll in seeds to coat. Place 2 in. apart on parchment-lined baking sheets. Bake until golden brown, 20 to 25 minutes. Remove from pans to wire racks to cool. Source: "Taste of Home" S(Internet address): https://www.tasteofhome.com/recipes/simits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 419 Calories; 19g Fat (39.9% calories from fat); 10g Protein; 54g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 293mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2023 - 0528 --------------- MESSAGE bread-bakers.v123.n011.2 --------------- Date: Sun, 28 May 2023 19:09:26 -0700 From: Reggie Dwork Subject: Mango Bread * Exported from MasterCook * Bread, Mango Recipe By : Lillian Takaki Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 2 1/2 cups sugar 4 teaspoons ground cinnamon 3 teaspoons baking soda 1 teaspoon salt 6 large eggs 1 1/2 cups canola oil 2 teaspoons vanilla extract 4 cups mango -- peeled and chopped 1 cup chopped walnuts -- optional 1 cup raisins -- optional I live on Maui, and when it's mango season, everyone shares their crop so all get to try different varieties. But mangoes from the supermarket - diced from the refrigerated section or frozen - can be used in this recipe. -- Lillian Takaki, Wailuku, Hawaii Preheat oven to 325F. In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt. In another bowl, whisk eggs, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in mango and, if desired, walnuts and raisins. Transfer to a greased 13x9 in. baking dish lined with parchment. Bake until a toothpick comes out clean, 1 1/4 to 1 1/2 hours. Cool completely in dish on a wire rack. Source: "Taste of Home" S(Internet address): https://www.tasteofhome.com/recipes/mango-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 365 Calories; 18g Fat (43.7% calories from fat); 5g Protein; 47g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2023 - 0528 --------------- MESSAGE bread-bakers.v123.n011.3 --------------- Date: Sun, 28 May 2023 19:14:52 -0700 From: Reggie Dwork Subject: Sunflower Seed and Honey Wheat Bread * Exported from MasterCook * Bread, Sunflower Seed and Honey Wheat Recipe By :Mickey Turner Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each) 3 1/4 cups warm water -- (110 to 115F) 1/4 cup bread flour 1/3 cup canola oil 1/3 cup honey 3 teaspoons salt 6 1/2 C whole wheat flour -- (to 7 1/2C) 1/2 cup sunflower seeds 3 tablespoons butter -- melted I've tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. Prep: 40 min. + rising Bake: 35 min. Makes: 3 loaves (12 slices each) In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 3 portions. Shape into loaves; place in three greased 8x4" loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350F until golden brown, 35 to 40 minutes. Brush with melted butter. Remove from pans to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in foil, and place in resealable plastic freezer bags. To use, thaw at room temperature. Cal 125, Fat 4g, Carb 19g, Sod 212mg, Fiber 3g, Pro 4g Review: This turned out fantastic! I like that it makes 3 loaves, as it really makes it worth the effort. I make a lot of bread, and find it hard to find really good wheat ones that everybody likes. The texture was perfect. Review: I've made this recipe several times & it always turns out perfectly. I roll out 1/3, brush with butter then roll up & slice like cinnamon rolls. It makes the most fantastic dinner rolls. Review: This bread was delicious and easy to make (2 pluses in my book). The taste is very good!!! Plus, I love that it makes three loaves. Will be making this one over and over again! Review: This makes great sandwiches and toast. I have used it to also make wonderful cinnamon rolls and cinnamon bread. I just left out the sunflower seeds. Review: Great bread recipe. This also makes excellent toast. Will definitely make this again and again. Review: I made this bread (1/3 recipe) completely in my bread machine. I did add 1 1/4 Tsp of vital wheat gluten; also, I added extra water (1 1/2 Tbsp) This is the first 100% wheat bread that turned out moist and light. There are only two of us and I make bread at least twice a week. This will be great to alternate with our usual multi-grain. S(Internet address): https://www.tasteofhome.com/recipes/sunflower-seed-honey-wheat-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 4g Fat (29.9% calories from fat); 4g Protein; 20g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0120 --------------- MESSAGE bread-bakers.v123.n011.4 --------------- Date: Sun, 28 May 2023 19:16:16 -0700 From: Reggie Dwork Subject: Vegan Pumpkin Bread * Exported from MasterCook * Bread, Vegan Pumpkin Recipe By : Susan Johnson Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Quick Bread Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 3 cups sugar 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/2 teaspoon baking powder 15 oz pumpkin 1 cup canola oil 2/3 cup water 2 teaspoons vanilla extract This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! Vegan Pumpkin Bread Tips What can you add to pumpkin bread? There are plenty of flavors you can add to this vegan treat. We recommend mixing in your favorite nuts, berries or seeds. Some of our favorites are dried cranberries, pumpkin seeds and walnuts. If you have a sweet tooth, stir in dairy-free chocolate chips. How do you keep pumpkin bread moist? This vegan pumpkin bread is moist as is. To keep the whole loaf as moist as your first slice, make sure you store it properly (read on!). How do you store pumpkin bread? You can store fresh vegan pumpkin bread for up to a week in the fridge. To store your pumpkin bread for even longer, freeze it! Pumpkin bread should last for up to three months stored in an airtight container in the freezer. (Be sure to check out this pumpkin bread freezer guide for more tips!) Prep: 10 min. Bake: 1 hour + cooling Serving size: 16 slices each Preheat oven to 350F. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5" loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Review: I made one large cake, added sweetened dried cranberries and used stevia (half the amount of the sugar). I turned out lovely - we just had it with custard for an impromptu Christmas dessert. Review: I made one large cake, added sweetened dried cranberries and used stevia (half the amount of the sugar). I turned out lovely - we just had it with custard for an impromptu Christmas dessert. S(Internet address): https://www.tasteofhome.com/recipes/vegan-pumpkin-bread/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 7g Fat (33.1% calories from fat); 2g Protein; 30g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 148mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2021 - 0412 --------------- MESSAGE bread-bakers.v123.n011.5 --------------- Date: Sun, 28 May 2023 19:17:49 -0700 From: Reggie Dwork Subject: Fennel Seed Breadsticks * Exported from MasterCook * Breadsticks, Fennel Seed Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour -- with 2 teaspoons sugar 1 teaspoon kosher salt 1 teaspoon pepper 1/2 teaspoon baking powder 1/2 cup water 2 tablespoons olive oil salt -- flaky fennel seeds -- crushedcrushd Whisk 1 1/2 cups flour with 2 teaspoons sugar, 1 teaspoon each kosher salt and pepper and 1/2 teaspoon baking powder in a large bowl. Make a well in the center, then add 1/2 cup water and 2 tablespoons olive oil and whisk. Turn out onto a floured surface and roll out into a 12-by-16" rectangle, then cut into 1/2" wide breadsticks. Arrange on 2 parchment-lined baking sheets and lightly brush with water. Sprinkle with flaky salt and crushed fennel seeds. Bake at 400F, rotating the pans once, until crisp, 12 to 18 minutes. S(Internet address): https://www.foodnetwork.com/recipes/articles/22-easy-thanksgiving-breads - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 3g Fat (27.3% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1011 --------------- MESSAGE bread-bakers.v123.n011.6 --------------- Date: Sun, 28 May 2023 19:18:58 -0700 From: Reggie Dwork Subject: Traditional Mosbolletjies * Exported from MasterCook * Bread, Traditional Mosbolletjies Recipe By :Eitan Bernath Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups all-purpose flour 2 teaspoons kosher salt 1/2 cup sugar 4 1/2 teaspoons active dry yeast -- (2 packets) 1/4 cup whole aniseed 1 stick butter 1 cup white grape juice 1/2 cup lukewarm milk 1 cup lukewarm water 1/4 cup sugar -- mixed with 1/4 cup warm water -- (sugar syrup for brushing after baking) The best way to describe mosbolletjies is that it's a sweet brioche, traditionally made with fermented grape juice and flavored with aniseed. There is just nothing on earth like a torn piece of mosbolletjie with thickly spread butter and golden honey. Mosbolletjies, are served either fresh with butter or dried into rusks called Mosbeskuit and are a South African favorite. Mosbolletjies were initially introduced to South Africa by the French Huguenots who left their native country to escape religious persecution. Although the recipe might seem a little intimidating the end result is totally worth the effort to make these mosbolletjies! In a large bowl mix the flour, salt, sugar, yeast, and aniseed, until fully combined. Heat butter and grape juice in a saucepan on a medium flame just until butter has melted. Add the milk and water into the saucepan and stir until combined. Add the wet ingredients to the dry ingredients then mix to form a soft dough. Turn out dough on a lightly floured surface, then knead for 5 to 10 minutes, or until the dough is soft and elastic. Place in a large oiled bowl, then cover and leave to rise in a warm place for about 30 minutes, until doubled in size. Pour out the dough onto a floured surface, and knead until smooth. Divide the dough into 16 equal pieces (about 110 g each) and shape into balls using oiled hands. Pack the balls tightly into 2 loaf tins, 8 balls in each. Cover and leave to rise for about 30 to 45 minutes. Meanwhile, preheat the oven to 350F. Bake for 30 minutes, until golden brown on top. Turn out onto wire racks, then brush immediately with syrup. Leave to cool slightly, then eat warm, or break into pieces. S(Internet address): https://www.eitanbernath.com/2017/11/14/traditional-mosbolletjies/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 7g Fat (19.9% calories from fat); 7g Protein; 55g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 301mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0521 --------------- MESSAGE bread-bakers.v123.n011.7 --------------- Date: Sun, 28 May 2023 19:20:16 -0700 From: Reggie Dwork Subject: Pesto Parmesan Pull-Apart Breadsticks * Exported from MasterCook * Breadsticks, Pesto Parmesan Pull-Apart Recipe By : Annalise Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (to 2 1/2C), (240-300 g) 2 1/4 tsp Active Dry Yeast -- (7 g) 1 teaspoon salt 2 tablespoons granulated sugar 2/3 cup water -- (155 ml) 3 tablespoons olive oil 1/4 cup pesto sauce -- (60 g) 3 tablespoons parmesan cheese -- grated Additional pesto -- for serving, optional Soft and flavorful pull-apart breadsticks topped with pesto and parmesan cheese are so fun to eat! Note: These breadsticks are best the day they are made, but may be stored at room temperature for up to 3 days. PREP: 30 MINS COOK: 15 MINS Total: 1:30 In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing and kneading by hand), combine 1 1/2 cups of the flour, yeast, salt, and sugar. Heat the water and olive oil in a small saucepan until steaming. Remove from heat and let sit for 5 minutes, or until temperature is between 120-130F. Slowly add the water and oil to the dry ingredients, while mixing on low speed. Use a spatula to scrape down the bowl as needed. With the mixer on medium low, add the remaining flour a 1/4 cup at a time, mixing until incorporated between each addition. Continue adding flour until the dough clears the bowl and is sticky to the touch without coming off in your hands. Knead with a dough hook or by hand until smooth and elastic, about 5 to 8 minutes more. Shape dough into a ball and place in a greased bowl and cover with plastic wrap. Put in a warm place and let rise until doubled, about 1 hour. Gently push down on the center of the dough to release the gases and knead by hand on a clean surface a few times. Divide dough into 12 pieces and roll each into a rope about 8" long. Place on a half sheet pan or inside a 9x13" pan that has been greased or lined with parchment paper. Cover with plastic wrap and let rise until doubled, about 30 to 45 minutes. Preheat oven to 375F. Brush breadsticks with pesto and sprinkle with parmesan cheese. Bake until golden, about 15 minutes. Let cool briefly before serving with additional pesto, if desired. Cal 237, Fat 6g, Carb 38g, Sod 263mg, Fiber 2g, Pro 6g S(Internet address): https://www.completelydelicious.com/pesto-parmesan-pull-apart-breadsticks/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 6g Fat (38.9% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1218 --------------- MESSAGE bread-bakers.v123.n011.8 --------------- Date: Sun, 28 May 2023 19:38:17 -0700 From: Reggie Dwork Subject: Perfect 1-Hour Garlic Knots * Exported from MasterCook * Buns, Perfect 1-Hour Garlic Knots Recipe By : Sommer Collier Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups all-purpose flour 1 1/4 cups whole milk -- scalded 1 1/2 cups unsalted butter -- divided 1/4 cup granulated sugar 1 tablespoon active dry yeast 3 teaspoons sea salt -- divided 3 garlic cloves -- minced 1 teaspoon italian seasoning 1/4 cup grated Parmesan cheese Perfect 1-Hour Garlic Knots Recipe - Amazing made from scratch garlic knots in 60 minutes! A perfect side dish or party snack with light fluffy texture. PREP: 40 minutes COOK: 20 minutes Preheat the oven to 180 degrees F. Line two baking sheets with parchment paper and set aside. Place the milk in a small sauce pan over high heat and bring to a boil. (You could also microwave the milk for 2 to 3 minutes to boil.) Pour the milk in the bowl of an electric mixer, then add 1/2 cup (1 stick) butter to the hot milk and stir until it melts. Add the sugar, 1 cup flour, and 1/2 cup ice cold water to the mixing bowl. Stir and touch the mixture for temperature. It should now be just slightly above room temperature as to not kill the yeast. Stir in the yeast and let it foam for 5 minutes. Using the bread hook attachment, turn the mixer on low. Add 2 teaspoons salt, and the remaining 4 cups of flour. Turn the mixer up to medium-high and knead for 5 minutes. Then dump the dough out onto a lightly floured surface and cut it into 12 equal pieces. Stretch each piece of dough out to about 6-7 inches, then tie into a loose knot. Place the knots on the baking sheets 4 inches apart. Then brush them well with water, so they don't dry out, and place them in the low-temperature oven to rise for 20 minutes. Once the knots have expanded in the oven, remove them from the oven and raise the temperature to 375 degrees F. When the oven reaches 375, place the knots back in and bake for 15 to 20 minutes, until slightly golden. Meanwhile, melt the remaining 1 cup butter and season with minced garlic, 1 teaspoon salt, and 1 teaspoon italian seasoning. Once the knots are out of the oven, dunk them in the garlic butter and turn to coat. Place them back on the baking sheets and sprinkle with parmesan cheese. (Mine have a little parsley on them as well.) Serve warm! NOTE: If you have double ovens, you can set one to 180 degrees F and one to 375 degrees F, for an even faster transition. Cal 437, Fat 25g, Carb 46g, Sod 665mg, Fiber 2g, Pro 8g Review: I have my second batch of these rolls rising within a week of finding this recipe. Big thumbs up to this one. HUGE rolls that are soft and tender. I put the garlic butter on the first batch but on the batch I'm baking now I am just going to egg wash and sprinkle with sesame seeds. That way I can put butter and jam if I desire. It is the most beautiful dough to work with, all soft and elastic. I weigh my whole batch of dough then divide by 12 so I can make sure they are all the same size. Today I didn't have enough all-purpose flour!! so I subbed one cup of bread flour. The dough is gorgeous. These would be great for Thanksgiving, with or without the garlic butter. Review: One of my favorites! I don't make them often because I would eat 10 at a time. S(Internet address): https://www.aspicyperspective.com/perfect-1-hour-garlic-knots/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 437 Calories; 25g Fat (51.2% calories from fat); 8g Protein; 46g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 518mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0409 --------------- MESSAGE bread-bakers.v123.n011.9 --------------- Date: Sun, 28 May 2023 19:42:06 -0700 From: Reggie Dwork Subject: Cheesy Heirloom Tomato Cornbread * Exported from MasterCook * Cornbread, Cheesy Heirloom Tomato Recipe By : Bob's Red Mill Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Heirloom Tomatoes -- sliced 1/4" thick (450g) 1 cup Medium Grind Cornmeal -- (155g) 1 1/3 cups Buttermilk -- (320 ml) 1 cup Unbleached All-Purpose Flour -- (140g) 2 Tbsp Sugar -- (30g) 1 Tbsp Dried Basil 2 tsp Baking Powder -- (10g) 1/4 tsp Baking Soda 1 tsp Kosher Salt 2 Eggs -- (100g) 1/4 cup Butter -- melted and cooled (55g) 3/4 cup shredded Parmesan Cheese -- divided (85g) Fresh Basil Take our classic cornbread recipe for a summery spin with the addition of fresh basil, juicy heirloom tomatoes and a touch of Parmesan cheese. PREP: 15 minutes COOK: 45 to 50 minutes Wash and slice tomatoes into 1/4" slices. Lay slices on paper towels, sprinkle with 1/4 tsp of salt and let sit while you prepare the batter. Combine medium grind cornmeal and buttermilk in a large bowl and let sit for 10 minutes. Meanwhile, preheat oven to 400F. Spray an 8 x 8" baking pan or 8" cast iron skillet and set aside. Mix together flour, sugar, dried basil, baking powder, baking soda and salt. Add to the cornmeal mixture along with the eggs, melted butter and 1/2 cup shredded Parmesan cheese. Mix until thoroughly combined. Transfer batter to prepared pan. Pat tomato slices dry and arrange on top of the batter. Sprinkle remaining 1/4 cup Parmesan cheese and bake for 45 to 50 minutes. Let cool before serving. Garnish with fresh basil. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/cheesy-heirloom-tomato-cornbread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 10g Fat (34.4% calories from fat); 9g Protein; 34g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 648mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1129 --------------- MESSAGE bread-bakers.v123.n011.10 --------------- Date: Sun, 28 May 2023 19:45:28 -0700 From: Reggie Dwork Subject: Flatbread, from Southern Tyrol Schuettelbrot * Exported from MasterCook * Flatbread, from Southern Tyrol Schuettelbrot Recipe By : Jennifer McGavin Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 375 grams rye flour -- (3C), medium or light, divided 500 ml water -- (2 1/8C), divided 1 teaspoon dried yeast 125 grams bread flour -- (1C) 1 teaspoon salt 1/4 teaspoon ground caraway 1/4 teaspoon ground fenugreek 1/4 teaspoon ground fennel Schuettelbrot is a specialty bread common to southern Tyrol and made from rye flour, yeast, fennel, caraway and fenugreek, salt, and water. It is a flat bread and very crispy, cracker-like. It was popular in the Alps where baking was done only a few times a year and the dry bread could be kept for months. It is a great bread to take hiking and compliments dried ham and cheese. It is broken into pieces to eat. It is called "Schuettelbrot" (shaken bread) because of its baking properties. Rye dough is very sticky and this dough has a high hydration (100%). Pieces of dough are placed on a floured, wooden board and shaken into a flat, round loaf or cracker, which look a lot like pizza crusts. This recipe can be made in a few hours at home and does not require a sourdough starter. This style is very flat; there are other types of "Schuettelbrot" which are about 2 inches high and softer, not crispy. Prep: 30 mins Cook: 25 mins About 4 hours rising time.: 4 hrs Yield: 6 5-oz loaves (30 servings) Mix 1/2 cup water with the yeast to dissolve. Add 1 cup rye flour. Mix until a thick batter is formed. Note: Light and medium rye flour make the best result. If you can only find whole grain rye flour, try sifting out the bran with a fine sieve. You can also use whole grain rye, but the crumb may be denser than in the picture. Cover the batter to keep it from drying out and leave it for thirty minutes at room temperature. Mix the sponge (the batter) with the rest of the ingredients and beat for 2 to 3 minutes. This dough is too soft to knead. Cover dough and let rise until doubled in bulk and bubbly, at least two hours. Preheat the oven to 400F (200C). If you have a bread stone in the oven, it is good to bake directly on the stone; otherwise, you will bake the loaves on a cookie sheet. Take 5 ounce portions and place them on a well-floured work bench. This is sticky and messy. Coat them with flour and let them rest while the oven is heating. Transfer pieces to a wooden cutting board or baking sheet also sprinkled with flour. You may choose to line it with parchment paper but flour it, too. Shake the board in a circular fashion to make the dough relax and go flat. Alternatively, form the dough like you would a pizza crust, pushing and flattening it into a round shape. Let it rest 10 minutes. To transfer to hot stone in the oven. I used a floured baker's peel but you can place the baking sheet straight in the oven as well. Bake the loaves (dough circles) for 13 to 25 minutes, depending on size. Cool and keep in a dry place. Do not wrap in plastic. To crisp it up if it becomes soft, place in a hot oven for several minutes before serving. This bread is traditionally eaten for "Marende" (snack or light meal) or during "Toerggelen," a type of wine festival. S(Internet address): https://www.thespruceeats.com/schuettelbrot-flatbread-recipe-from-southern-tyrol-1446536 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; trace Fat (4.5% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. NOTES : 2019 - 0104 --------------- END bread-bakers.v123.n011 --------------- Copyright (c) 1996-2023 Regina Dwork and Jeffrey Dwork All Rights Reserved