Date: Mon, 26 Feb 2024 05:50:40 +0000 --------------- BEGIN bread-bakers.v124.n004 --------------- 01. Apple Cinnamon Oatmeal Bread (Reggie Dwork) 02. Bread Machine Garlic Blues Bread (Reggie Dwork) 03. Bread Machine Portugese Sweet Bread (Reggie Dwork) 04. Cheddar Caramelized Onion Bread (Reggie Dwork) 05. Cinnamon Brown Sugar Pull Apart Bread with Raisins (Reggie Dwork) 06. Cardamom Pistachio Bread (Reggie Dwork) 07. German Hard Rolls (Brotchen) (Reggie Dwork) --------------- MESSAGE bread-bakers.v124.n004.1 --------------- Date: Sun, 25 Feb 2024 21:27:03 -0800 From: Reggie Dwork Subject: Apple Cinnamon Oatmeal Bread * Exported from MasterCook * Bread, Apple Cinnamon Oatmeal Recipe By :Cynthia Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- plus 1/2 cup butter -- melted, plus more to grease the pan, (1 stick) 1 1/2 cups White Whole Wheat Flour 1/2 cup Oatmeal 1 1/2 tsp Ground Cinnamon 1 tsp Baking Soda 1/2 tsp Salt 1 cup Unsweetened Applesauce 1 Apple -- grated 1 tsp Vanilla Extract 1/3 cup Maple Syrup 2 eggs This quickbread is so good, your family will love it. I used a basic quick bread recipe and added a few things here and there. To me, apples and cinnamon are some of the best Fall flavors. Prep: 10 minutes Cook: 1 hour Total: 1:10 Preheat oven to 325F. Grease a loaf pan with the butter and set aside. In a large bowl whisk together the flour, oats, cinnamon, baking powder, baking soda and salt. In a medium size bowl, mix the eggs, butter, applesauce, grated apple and vanilla. Add the wet mixture to the dry mixture taking care not to over mix. Bake for about 50 - 60 minutes. Time may depend on your oven. Bake until a toothpick inserted into the center comes out clean. Great for breakfast, lunch or snack. Store in a sealed container in the refrigerator. Freezes well. Apple cinnamon oatmeal bread would be great for breakfast or a snack. Adding a little cream cheese on it doesn't hurt! Knowing Big, there will be a large slathering of peanut butter on it. Review: This bread is sweet and moist. I love that it is healthy too! Thanks for stopping by and checking out the recipe. S(Internet address): https://feedingbig.com/apple-cinnamon-oatmeal-bread.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 17g Fat (57.9% calories from fat); 4g Protein; 23g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 364mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0502 --------------- MESSAGE bread-bakers.v124.n004.2 --------------- Date: Sun, 25 Feb 2024 21:28:33 -0800 From: Reggie Dwork Subject: Bread Machine Garlic Blues Bread * Exported from MasterCook * Bread Machine Garlic Blues Bread Recipe By :More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 3 cups bread flour -- white 1 1/2 tablespoons dry milk 3 teaspoons sugar 1 1/2 teaspoons salt 1 1/2 teaspoons vegetable oil 1 1/2 tablespoons minced garlic -- or garlic paste 1/4 cup blue cheese -- crumbled 1 1/4 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 2g Fat (12.9% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 229mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v124.n004.3 --------------- Date: Sun, 25 Feb 2024 21:30:49 -0800 From: Reggie Dwork Subject: Bread Machine Portugese Sweet Bread * Exported from MasterCook * Bread Machine Portugese Sweet Bread 2 Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- lukewarm 3 cups bread flour -- white 1 1/2 tablespoons dry milk 1/3 cup sugar 1 1/2 teaspoons salt 3 tablespoons butter 1/3 cup egg -- beaten 3/4 teaspoon lemon zest -- fresh 1 teaspoon vanilla extract -- pure 1/3 cup potato flakes -- dried 3 tablespoons frozen pineapple concentrate -- thawed 1 1/2 teaspoons active dry yeast Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 3g Fat (21.1% calories from fat); 4g Protein; 24g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 235mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v124.n004.4 --------------- Date: Sun, 25 Feb 2024 21:33:08 -0800 From: Reggie Dwork Subject: Cheddar Caramelized Onion Bread * Exported from MasterCook * Bread, Cheddar Caramelized Onion Recipe By : Nick Wallace Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- divided, plus 2 Tbsp. unsalted butter 2 teaspoons caraway seeds 1 tablespoon extra-virgin olive oil 1 large red onion -- thinly sliced, (9 oz.) 1 teaspoon kosher salt -- divided 1 cup flour -- almond 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup heavy cream 1 large egg 2 teaspoons honey 4 ounces Cheddar cheese -- shredded, (about 1C) Whipped Sweet Potato Butter Chopped fresh thyme -- optional Bake this bread in a cast-iron skillet to achieve a supremely crispy crust and rustic effect. Cut the loaf into triangles and serve it hot out of the oven. Active: 35 mins Total: 1:30 Place 1/2 cup of the butter in freezer until solid, at least 30 minutes. Preheat oven to 350F. Heat a medium skillet over medium. Add caraway seeds, and cook, stirring constantly, until lightly toasted, about 1 minute. Remove seeds from skillet, and set aside. Add oil to skillet, and heat over medium-high. Add onion, and cook, stirring often, until starting to soften, about 3 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until tender and browned, about 15 minutes. Season with 1/4 teaspoon of the salt. Remove onions from skillet, and let cool 10 minutes. Place a 9" cast-iron skillet in preheated oven. Stir together flours, baking powder, baking soda, 1/2 teaspoon of the salt, and toasted caraway seeds in a medium bowl. Whisk together cream, egg, and honey in a separate bowl. Remove butter from freezer. Using the large holes on a box grater, grate frozen butter into coarse shreds. Add shredded butter to flour mixture, stirring to combine. Add cream mixture, cheese, and caramelized onions to flour mixture; stir just until dough comes together. Turn dough out onto a lightly floured surface; pat into an 8" circle. Add remaining 2 tablespoons butter to hot cast-iron skillet, swirling to melt. Gently place dough in skillet; sprinkle with remaining 1/4 teaspoon salt. Bake bread in preheated oven until sides and top are golden brown, 20 to 25 minutes. Remove from oven, and let cool in skillet 5 minutes. Remove bread from skillet, and place on a wire rack to cool to room temperature, about 30 minutes. Sprinkle with thyme, if desired; serve with Whipped Sweet Potato Butter. S(Internet address): https://www.southernliving.com/recipes/cheddar-caramelized-onion-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 388 Calories; 27g Fat (62.8% calories from fat); 8g Protein; 28g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 441mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1219 --------------- MESSAGE bread-bakers.v124.n004.5 --------------- Date: Sun, 25 Feb 2024 21:38:06 -0800 From: Reggie Dwork Subject: Cinnamon Brown Sugar Pull Apart Bread with Raisins * Exported from MasterCook * Bread, Cinnamon Brown Sugar Pull Apart Bread with Raisins Recipe By :Joanna Cismaru Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Dough 3 cups all purpose flour 1/4 cup granulated sugar 1 tablespoon active dry yeast 1/2 teaspoon salt 2 ounce unsalted butter 1/3 cup whole milk 1/4 cup warm water 2 large eggs -- at room temp 1 teaspoon pure vanilla extract For the Filling 1 cup brown sugar 2 teaspoon ground cinnamon 1/2 teaspoon nutmeg -- fresh ground 2 ounce unsalted butter -- melted until browned One trick I sometimes use if I don't have enough time to get the dough to rise faster I turn the oven on to about 200 F degrees and let it warm up the oven for a couple minutes then turn it off. I then place my dough in the oven with the door closed and it nicely rises fairly quickly. Make sure you don't heat the oven too much because you don't want your dough to cook, you just want a nice warm temperature in there. Prep: 30 mins Cook: 40 mins Total: 1 hr 10 mins In a small bowl mix the yeast with the warm water. Let it sit until it bubbles. In the meantime, melt the butter in the microwave for about 45 seconds then add the milk to it and stir. Add eggs and vanilla and whisk. In the bowl of your mixer add all the dry ingredients, flour, sugar and salt. Pour the wet ingredients, including the yeast mixture and mix for about 3 to 5 minutes, the dough will be a bit sticky. Place in an oiled bowl. Heat the oven at 200 F degrees for a couple minutes just until it warms up a bit, then place the bowl in the oven and let it double in size for about an hour. Roll the dough out into a rectangle that's about 12 inches by 20 inches. Brush the dough with butter, then sprinkle with the brown sugar cinnamon mix and just because, I added raisins. Cut the dough into 6 long strips vertically. Stack 3 strips on top of each other, so you end up with 2 stack of 3 strips each. Cut each stack into 4 little stacks. I ended up with 8 total little stacks. Layer the dough squares in the loaf pan like a flip-book. Cover the loaf pan with a damp kitchen towel and let rest for another 30 minutes until almost doubled in size. Preheat oven to 350 F degrees and bake the bread for about 35 to 40 minutes or until golden brown. Let the bread cool for about 20 minutes then carefully remove it from the pan. Source: "adapted from Joy the Baker" S(Internet address): https://www.jocooks.com/recipes/cinnamon-brown-sugar-pull-apart-bread-with-raisins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 13g Fat (51.3% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2022 - 0925 --------------- MESSAGE bread-bakers.v124.n004.6 --------------- Date: Sun, 25 Feb 2024 21:40:09 -0800 From: Reggie Dwork Subject: Cardamom Pistachio Bread * Exported from MasterCook * Rolls, Cardamom Pistachio Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Desserts Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water -- (60g) (105F/41C to 110F/43C) 2 1/4 teaspoons active dry yeast -- (7 g) 1/3 cup granulated sugar -- (67 g) plus 1/2 teaspoon granulated sugar -- (2 g) 1 cup whole milk -- room temperature and divided (240 g) 4 tablespoons fresh lemon juice -- divided (60 g) 1 large egg -- room temperature (50 g) 1 large egg yolk -- room temperature (19 g) 2 teaspoons vanilla extract -- (8 g) 3 1/2 cups all-purpose flour -- (438 g) 1 teaspoon kosher salt -- (3 g) 6 tablespoons unsalted butter -- softened (84 g) 1/2 cup firmly packed light brown sugar -- (110 g) 1/2 cup finely chopped roasted salted shelled pistachios -- (57 g) 1/2 cup unsalted butter -- melted (113 g) 1 tablespoon ground cinnamon -- (6 g) 2 teaspoons ground cardamom -- (4 g) 1 tsp lemon zest -- to 1 1/2 tsp lemon zest (1 to 1.5 g) 1 cup confectioners' sugar -- (120 g) In the bowl of a stand mixer fitted with the dough hook attachment, whisk together 1/4 cup (60 grams) warm water, yeast, and 1/2 teaspoon (2 grams) granulated sugar by hand. Let stand until mixture is foamy, about 10 minutes. Add 3/4 cup (180 grams) milk, 2 tablespoons (30 grams) lemon juice, egg, egg yolk, vanilla, and remaining 1/3 cup (67 grams) granulated sugar, whisking to combine. With mixer on medium speed, add flour and salt, beating just until dough comes together. Scrape sides of bowl. Increase mixer speed to medium-high, and beat for 4 minutes. Add softened butter, and beat until dough is smooth and pulls away from sides of bowl, about 6 minutes. Cover with plastic wrap, and let rise in a warm, draft-free place (75F/24C) until doubled in size, 1 1/2 to 2 hours. Butter a 9" round cake pan. On a lightly floured surface, stretch dough into a 16x12" rectangle using wet hands. In a small bowl, stir together brown sugar, pistachios, melted butter, cinnamon, cardamom, and zest. Spread filling onto dough, leaving a 1/2" border. Starting with one long side, roll dough into a log; pinch seam to seal. Place log, seam side down, on work surface. Trim 1/2" off each end. Cut into 8 rolls, and place in prepared pan. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 45 minutes to 1 hour. Preheat oven to 350F (180C). Bake until light golden brown, 35 to 40 minutes. Let cool completely. In a small bowl, whisk together confectioners' sugar, remaining 1/4 cup (60 grams) milk, and remaining 2 tablespoons (30 grams) lemon juice until combined. Place in a resealable plastic bag. Cut corner from bag, and drizzle icing onto rolls. Notes: Keep your hands wet when stretching dough. This keeps dough from sticking and also keeps you from adding additional flour. Brush any additional flour off dough with a dry pastry brush as you are rolling. S(Internet address): https://www.bakefromscratch.com/cardamom-pistachio-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 558 Calories; 27g Fat (43.5% calories from fat); 10g Protein; 70g Carbohydrate; 3g Dietary Fiber; 112mg Cholesterol; 271mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 0311 --------------- MESSAGE bread-bakers.v124.n004.7 --------------- Date: Sun, 25 Feb 2024 21:45:28 -0800 From: Reggie Dwork Subject: German Hard Rolls (Brotchen) * Exported from MasterCook * Rolls, German Hard Brotchen Recipe By :Jennifer McGavin Serving Size : 40 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Fatfree Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour 1 1/3 cup cold tap water 1/2 teaspoon instant yeast 5 1/2 cups flour 1 1/3 cup water -- plus more if needed 1 teaspoon instant yeast 1 1/2 teaspoons salt "Kipfen - wecken - semmel - weggli - schrippe - feierabend brotchen - rundstuck" - these are all German words for the very common small, white round roll that you see in breakfast bread baskets in Germany and Austria. A lean dough and steam in the oven help create the special taste of the crisp roll, and an overnight sponge gives these rolls a deeper dimension. If you are serving a brunch, these rolls can easily be ready in time. And you can always freeze them and re-crisp in the oven just before serving. Prep: 18:30 Cook: 25 mins Total: 18:55 Mix the bread flour, cold water and 1/2 teaspoon yeast in a bowl until it is smooth and lump-free. Cover with plastic wrap or plate (not airtight) and let this mix sit on the counter overnight. The next day, or 8 to 24 hours later, mix the sponge (the flour and yeast mixture) with 5 cups of flour, 1 1/3 cups water and 1 teaspoon yeast. Knead for 8 minutes, preferably with a stand mixer. Add up to another half cup of flour until the dough clears the bowl -- meaning it doesn't stick to the sides much. Sprinkle the salt over the dough and mix for 4 more minutes You can decrease the salt to 1 teaspoon if you wish. The consistency of the dough should be smooth but tacky. Adjust with water, a teaspoon at a time, or flour, a tablespoon at a time. Form the dough into a ball and place in an oiled bowl or dough doubler, turning once to coat. Place a damp towel or plastic wrap over the top. Let the dough ferment for 2 hours at room temperature, or until it has doubled in size. Turn the dough out onto a lightly floured work surface and form it into a log. Cut 2 oz pieces with a bench knife or spatula. This will make about 40 small rolls. If you want them a bit larger, cut 2 1/2- to 3 oz pieces. If you have a scale handy, weigh a few to be sure. Let the pieces rest for a few minutes, then form them into balls or any other shape you like. Coat the balls in flour and place on parchment paper about 2" apart. Cover with a damp cloth and let them rise for another hour. Preheat the oven, preferably with an oven stone, to 450F for 1 hour. Place an old pan on the bottom rack. Slash the rolls with a serrated knife or razor blade. Place the rolls in the oven on the next shelf up, directly on top of the stone if available or on a baking sheet if not. Pour 1 cup of water into the old baking pan and close the door quickly. Spray the sides of the oven with water two or three times in the first 5 minutes of baking using a regular spray bottle. Bake for 15 to 20 more minutes, turning the baking sheet if necessary for even browning. Cool the rolls on wire racks so that the bottoms don't get soggy. Serve immediately; rolls should be eaten warm and crispy. You can freeze and re-crisp in a hot oven if you are not eating them the same day they are baked. To transport to a brunch or potluck, wrap them in a towel or fabric napkin in a basket. S(Internet address): https://www.thespruceeats.com/german-hard-rolls-brotchen-recipe-1447218 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; trace Fat (3.0% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 81mg Sodium. Exchanges: 1 Grain(Starch). NOTES : 2019 - 0104 --------------- END bread-bakers.v124.n004 --------------- Copyright (c) 1996-2024 Regina Dwork and Jeffrey Dwork All Rights Reserved