Date: Mon, 25 Mar 2024 17:49:32 +0000 --------------- BEGIN bread-bakers.v124.n007 --------------- 01. Keto Cheddar Bay Biscuits and Bacon Butter Biscuits (Reggie Dwork) 02. Bread Machine Reuben Bread (Reggie Dwork) 03. Boiled Cider Rye Bread (Reggie Dwork) 04. Challah (Reggie Dwork) 05. Copycat Wendy's Frescata Rolls (Reggie Dwork) 06. Cranberry Orange Babka (Reggie Dwork) 07. Hefekranz (Reggie Dwork) 08. Skillet Cornbread (Reggie Dwork) 09. Shockingly Easy No-Knead Focaccia (Reggie Dwork) 10. Egg-Free Double Chocolate Banana Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v124.n007.1 --------------- Date: Mon, 25 Mar 2024 10:26:19 -0700 From: Reggie Dwork Subject: Keto Cheddar Bay Biscuits and Bacon Butter Biscuits * Exported from MasterCook * Biscuits, Keto Cheddar Bay Biscuits and Bacon Butter Recipe By :Jennifer Banz Serving Size : 9 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE KETO BISCUITS: 2 cups Almond Flour 1 teaspoon Garlic Powder 1/4 teaspoon Salt 1/4 teaspoon Baking Powder 4 Large Eggs 1 cup Shredded Cheddar Cheese 1/4 cup Melted Butter FOR THE BACON BUTTER: 1 stick Butter -- Cut Into 1T Slices 4 slices Thick Cut Bacon -- Cooked And Crumbled These are the best keto biscuits! I packed them with garlic and cheddar flavor and they are super easy to make using almond flour. Pair them with delicious bacon butter! Prep: 10 mins Cook: 15 mins Preheat oven to 400F and prepare a baking sheet with parchment paper or a silicone baking mat. In a medium-sized bowl, combine almond flour, garlic powder, salt and baking powder. In a large bowl, whisk eggs with cheese and melted butter. Add dry ingredients and stir well. Scoop biscuit mixture into 9 rounds, 2" apart. I use a 2-tablespoon cookie scoop. Flatten the tops and bake in the preheated oven for 15 minutes. To make the bacon butter, add bacon and butter to a food processor and pulse until desired texture. Serve with biscuits. Nutrition for 1 biscuit and 1/9th of the bacon butter: Cal 399, Fat 36g, Carb 6g, Fiber 4g, Pro 13g S(Internet address): https://tastykitchen.com/recipes/breads/keto-cheddar-bay-biscuits-and-bacon-butter/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 378 Calories; 30g Fat (69.7% calories from fat); 20g Protein; 9g Carbohydrate; trace Dietary Fiber; 154mg Cholesterol; 430mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0401 --------------- MESSAGE bread-bakers.v124.n007.2 --------------- Date: Mon, 25 Mar 2024 10:28:30 -0700 From: Reggie Dwork Subject: Bread Machine Reuben Bread * Exported from MasterCook * Bread Machine Reuben Bread Recipe By :More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- lukewarm 3 cups bread flour -- white 2 tablespoons sugar 1 1/2 teaspoons salt 2 tablespoons buttermilk -- dried 1/2 cup plain yogurt 3/4 cup muenster cheese -- shredded 3 tablespoons egg -- beaten 3 tablespoons sauerkraut 1/2 cup pastrami 1 3/8 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): 156 Calories; 5g Fat (28.0% calories from fat); 6g Protein; 21g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 353mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v124.n007.3 --------------- Date: Mon, 25 Mar 2024 10:31:13 -0700 From: Reggie Dwork Subject: Boiled Cider Rye Bread * Exported from MasterCook * Bread, Boiled Cider Rye Recipe By :King Arthur Baking Co. Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rye sourdough 293 g water -- Note 1: 29 g sourdough starter -- ripe (fed) 293 g rye flour -- medium Final dough all the rye sourdough from above 376 g water 544 g rye flour -- medium 42 g cider -- boiled 17 g salt 6 g instant yeast Hearty, dense, and tangy from its sourdough starter, this recipe pays tribute to the rye bread traditions of Eastern Europe. The addition of just a touch of commercial yeast helps ensure a good rise. Note 1: at warm room temp, (75F to 80F) PREP: 30 mins BAKE: 45 to 50 mins TOTAL: 15 hrs 5 mins YIELD: two large loaves To make the rye sourdough: In a medium bowl combine the water and sourdough starter, breaking up the sourdough with your fingers or a spatula to distribute it. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour, stirring until everything is well combined. Cover the sourdough and set it aside at room temp for 12 to 16 hours. To make the final dough: In a large bowl, combine the prepared sourdough with the water. Mix with your hands, a spoon, or a spatula until the sourdough is broken up in the water. Add the remaining ingredients and stir until they're fully incorporated. The shaggy dough will be more like a thick batter; a plastic dough scraper is a handy tool for incorporating everything from the bottom and sides of the bowl. Scrape down the sides of the bowl and allow the dough to rise, covered, until it's domed and puffy, but not necessarily doubled in bulk, about 1 hour at room temperature. Transfer the dough to a lightly greased work surface and divide it in half. If you have a scale, each piece will weigh about 800g. Shape each piece of dough into a round (boule) and place them upside down into flour-dusted bannetons (brotforms) or towel-lined bowls about 8" in diameter. Let the loaves rest, covered, for 30 minutes. While the loaves are resting, preheat the oven to 450F with a baking stone in the middle and an oven-safe pan on the bottom rack or oven floor. Transfer the loaves to a piece of parchment paper large enough to fit them but not larger than your baking stone. Let the loaves rest, uncovered, until small cracks begin to appear on the surface, another 10 to 15 minutes or so. With 1 cup of hot water at the ready, transfer the loaves on the parchment to the hot baking stone. Pour the hot water into the pan below, and immediately close the oven door to trap the steam. Bake the loaves for 45 to 50 minutes, until they're well colored; a digital thermometer inserted into the center of a loaf will read 210F. Turn off the oven, leaving the loaves inside but propping the oven door open a few inches, to allow the bread to set for another 10 minutes. Remove the loaves from the oven and transfer them to a rack to cool completely before slicing. Store leftover bread, in paper bags or wrapped in a tea towel, at room temperature for up to a week. Freeze for longer storage. Tips: This recipe was developed by metric weight, so for best accuracy we recommend measuring by weight. That said we recognize that some bakers prefer to work with volume measurements, so here are the volume approximations for the ingredients in this recipe: Rye sourdough 1 1/4 cups water, at warm room temp (75F to 80F) 2 tablespoons ripe (fed) sourdough starter 2 3/4 cups medium rye flour Final dough all the rye sourdough from above 1 1/2 cups + 3 tablespoons water 5 cups + 2 tablespoons medium rye flour 2 tablespoons boiled cider 1 tablespoon salt 2 teaspoons instant yeast Your desired water temp depends on a few factors, but primarily the temp of your home will have the most influence. If your home is cool (below 70F), you'll want to use warmer water (between 90F and 110F). If your home is on the warmer side (above 70F), use water in the lukewarm range (75F to 90F). Want to make your own boiled cider? Pour 2 cups (454g) apple cider into a medium saucepan. Allow the cider to simmer gently over low heat until it's reduced to one-eighth its original volume, about 1/4 cup; this should take about 45 to 60 minutes. Pour the boiled cider into a heat-safe jar or bowl and set it aside to cool. Refrigerate the syrup until you're ready to use it. Cal 80g, Fat 0.5g, Carb 17g, Sod 180mg, Fiber 6g, Pro 4g Source: "adapted from Breaking Bread: A Baker's Journey Home in 75 Recipes by Martin Philip" S(Internet address): https://www.kingarthurbaking.com/recipes/boiled-cider-rye-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 1g Fat (4.3% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 276mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 0 Fat. NOTES : 2021 - 0912 --------------- MESSAGE bread-bakers.v124.n007.4 --------------- Date: Mon, 25 Mar 2024 10:32:45 -0700 From: Reggie Dwork Subject: Challah * Exported from MasterCook * Bread, Challah 1 Recipe By :Jill Weinberg Serving Size : 18 Preparation Time :0:00 Categories : Bread Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons active dry yeast -- (2 1/4-oz envelopes) 2 teaspoons sugar -- plus 3/4 cup sugar 2 large eggs -- beaten to blend 4 3/4 teaspoons kosher salt 1/2 cup shortening -- melted, plus more for greasing 7 cups all-purpose flour -- plus more for dusting 2 large egg yolks Sesame seeds -- for serving Senior editor Julia Kramer's mother, Jill Weinberg, shared her family's challah recipe with us - it is truly revelatory. All we can hope is that our faithful version comes close. (For best results, bake weekly for several decades.) This recipe makes two loaves, but it can easily be halved. Makes 2 loaves Whisk yeast, 2 tsp. sugar, and 1/4 cup warm water in the bowl of a stand mixer (or a large bowl if kneading by hand). Let sit until foamy, about 10 minutes. Whisk eggs, salt, 1/2 cup shortening, 3/4 cup sugar, and 2 cups warm water in a medium bowl. Add egg mixture and 7 cups flour to yeast mixture. Beat with dough hook on medium speed until dough is smooth, elastic, and very sticky and pulls away from sides of bowl, about 10 minutes. (Alternatively, knead dough on a lightly floured surface until smooth and elastic, about 10 minutes.) Grease a large bowl with shortening; transfer dough to bowl. Cover with plastic wrap and let sit in a warm place until doubled in size, 1 1/2 to 2 hours. Turn out dough onto a lightly floured surface and divide into 6 equal portions. Shape each into a 17"-long rope. Grease 2 rimmed baking sheets with shortening. Place 3 ropes side by side on each prepared sheet. Working with one at a time, pinch logs together at 1 end; braid, then pinch ends together and tuck under. Let sit in a warm place until 1 1/2 times larger, about 1 hour. Preheat oven to 325F. Beat egg yolks and 2 Tbsp. water in a small bowl. Working with one at a time, brush dough with egg wash and sprinkle with sesame seeds. Bake first loaf 15 minutes, then increase oven temperature to 425F and continue baking until browned and sounds hollow when tapped, 15 to 20 minutes more. Let cool on baking sheet. Reduce oven temperature to 325F, then leave oven door open 5 seconds to cool down. Repeat baking with remaining dough. Do Ahead: Challah can be made 3 days ahead; keep tightly wrapped at room temperature, or freeze up to 1 month. Let cool before storing. Review: I think this is a great base recipe! I do a few things a little different and it has worked out great. I treat it as I would a different sweet/pastry/bread recipe. I bloom the yeast in a separate bowl with the 2 cups of warm water and sugar(I use a tbsp honey). Then I cream together the shortening (I use butter) and sugar, and add the eggs. The salt goes with the flour, and I only used a heaping tablespoon, since someone in the comments said it was too salty. Mix all together, let rise, and then I do one plain and one with the chocolate babka filling (chocolate, brown sugar, cinnamon). 325 for 10min and then 375 (or 400 if not browning enough) for 15-20 Review: Agree with others that the 425 turn up would burn your challah. I have an old oven that is very off temp wise so I strictly go off of my thermometer so I know it was accurate. I only left mine in at 425 for less than 7 minutes and it got so brown it is borderline burnt. If I were to follow the instructions it would have been ruined. I would just keep it at 325 and then maybe pop to 375 to brown? I would adjust the recipe description as this seems to have happened to several people. Review: These turned out fantastic! I would reccommend adding the full amount of liquid, it's sticky at the beginning but mine are a bit dry, probably because I added too much flour. For everyone who found the oven tem to high or whose loaves burned, I suggest getting an oven thermometer because temerature dials are often inaccurate. I used a thermometer and they were perfect. Review: Great recipe, very easy to follow. This isn't as eggy as challahs i've had in the past and is a little more sweet. Don't be alarmed by the amount of salt, it is a double recipe after all! Most important tip i would give is that my oven definitely didnt need to be turned up, i was successful with baking my second loaf at 375 for 30 to 35 minutes while my first loaf burnt!!!! Review: I actually found that the proportions worked for me, it really came out perfectly. Maybe I would hold back a bit on the salt, but all in all, it was a hit. Review: I halved the recipe as I only wanted to make one loaf. Followed the recipe exactly, even after reading all the comments. I did a traditional high holiday braiding, and everything came out great even though I slightly overbaked it. Brought it to break-fast and everybody LOVED it. Will definitely make again. S(Internet address): https://www.bonappetit.com/recipe/challah Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 7g Fat (23.8% calories from fat); 6g Protein; 46g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 506mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0808 --------------- MESSAGE bread-bakers.v124.n007.5 --------------- Date: Mon, 25 Mar 2024 10:34:36 -0700 From: Reggie Dwork Subject: Copycat Wendy's Frescata Rolls * Exported from MasterCook * Bread, Copycat Wendy's Frescata Recipe By :AllFreeCopycatRecipes.com Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough Starter: 1/2 cup warm water 1/2 teaspoon active dry yeast 1 cup flour Ciabatta Dough: 2 cups warm water -- plus 2 tablespoons warm water 1 teaspoon active dry yeast Dough starter 4 cups flour 2 teaspoons kosher salt This recipe for Copycat Wendy's Frescata Bread is just what you've been craving! Back in 2006 and 2007, Wendy's served these delicious Frescata Club sandwiches. Unforutnately, these amazing creations are no longer served on their menu, but never fear! We have the recipe you've been waiting for. If you remember tasting one of these sandwiches, you'll remember that the star of the dish was that amazing bread. Even though this dish has been discontinued, our copycat version of these delicious ciabatta rolls is an almost perfect replica for Wendy's out-of-this-world bread. Give this recipe a try, and you'll never be buying store bought bread again! Cooking: 22 min Prepare the dough starter by dissolving the yeast in the water in a medium sized bowl. Stir in the flour, you will have a thick paste-like dough. With a spoon, stir the dough about forty or fifty times. This will help to build the gluten in the dough. Cover and let sit for at least 8 hours or overnight. After the dough starter has sat for the given time, it should have big bubbles on the top of the dough. Prepare the Ciabatta dough by dissolving the yeast in the water in the bowl of a stand mixer. Using a flexible pastry scraper or spatula, scrape the dough starter into the yeast water mixture. Break up the dough start into blobs of dough. Add the flour and salt, and stir until you have a thick, wet dough. Rest for 10 to 15 minutes. Attach a dough hook to the stand mixer, and start to mix and knead the dough for 15 minutes on medium speed. Note: Keep a careful eye on the mixer so it does not start to move off the counter. About midway through mixing, the dough will start to pull away from the sides of the bowl and climb around the dough hook. If this does not happen, simply speed up your mixed a notch. You may also need to stop the mixer and scrape the dough from the dough hook. After 15 minutes, the dough should be smooth and shiny. If not, simply mix for a few more minutes. Remove the dough hook and scape any dough attached to the dough hook into the bowl. Cover the bowl and let the dough rise in a warm spot for 2 to 3 hours, until the dough has tripled in volume. Line two baking sheet pans with parchment paper. Dust a work surface with a good amount of flour. Using a pastry scraper or a spatula, carefully scrape the dough onto the floured surface. Dust the top of the dough with a bit more flour. Gently pat the dough into a rectangle. Using a pastry scraper, cut the dough into 12 rolls about the same size. (Roughly 4" square.) Carefully life the rolls with the pastry scrape onto the baking sheets, leaving 2" between the rolls. Dimple the dough gently with your fingertips. Uncovered, let the rolls rest in a warm spot for 30 minutes, until they have risen and have bubbles. While the rolls ar resting, heat the oven to 475F. Note: If you are using a baking stone, place it in the oven while the rolls are resting. Place the rolls on the parchment onto the baking stone. If you are not using a baking stone, leave the rolls that are on the parchment lined baking sheet. Bake for 20 to 22 minutes, until golden. Place the rolls onto a wire cooling rack to completely cool. Review: I tried this and it was quite good! It's one of those breads that are soft on the inside and harder on the outside, but in a good way Review: This bread was perfect! Crisp on the outside and soft and fluffy on the inside. Add some butter while it's still warm and it literally melts in your mouth! Review: Homemade bread is always delicious, but I really loved the texture of this recipe! It would be great for sandwiches, or for serving with some sort of dipping sauce. Review: This recipe was just perfect! So soft and chewy with that homemade taste. Would be perfect with some fresh herbed olive oil as a dipping sauce. S(Internet address): https://www.allfreecopycatrecipes.com/Bread-and-Rolls/Copycat-Wendys-Frescata-Bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 1g Fat (2.6% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 316mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0420 --------------- MESSAGE bread-bakers.v124.n007.6 --------------- Date: Mon, 25 Mar 2024 10:36:20 -0700 From: Reggie Dwork Subject: Cranberry Orange Babka * Exported from MasterCook * Bread, Cranberry Orange Babka Recipe By :Red Star Yeast Co. and Joy of Kosher Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the cranberry-orange filling: 3 cups cranberries -- fresh or frozen 1 cup sugar 1/2 cup orange juice 1 pinch kosher salt -- or sea salt 1 Tbsp orange zest -- of 1 orange 1/2 cup dried cranberries For the babka: 1 cup water -- warm, (105F) 1 cup all-purpose flour 4 1/2 tsp. Platinum Superior Baking Yeast -- (1/2oz, 14 g) 2 tsp kosher salt 1/2 cup sugar 1/2 cup extra virgin olive oil 1 Tbsp vanilla -- or 1 vanilla bean pod, scraped 3 large eggs 2 large egg yolks 4 cups all-purpose flour -- plus more for dusting Egg wash: 1 egg -- whisked together with 2 tsp water Glaze: 1/2 cup powdered sugar -- whisked with 1 tablespoon orange juice -- to form a thick glaze We didn't slash the tops of this babka to keep the sweet-tart cranberry orange filling from oozing out all over the place. It bucks tradition a bit, but you'll thank us later when it's time to wash the dishes. Plus, you can make the dough and let it rise overnight in the fridge, before shaping and baking the next day. Yield: 2 loaves See recipe video. https://youtu.be/z16P0ar7b5Q Make the cranberry-orange filling: In a sauce pot with heat set to medium, simmer cranberries, sugar, orange juice, and salt until cranberries POP and become soft. Continue cooking, stirring almost constantly, until the mixture is thick and a jelly consistency. Fold in orange zest and dried cranberries. Cool completely. (NOTE: If refrigerating dough overnight, make the filling the day you will bake the bread.) Make the sponge: In the bowl of a stand mixer, stir together warm water, 1 cup flour, yeast and salt. Allow the mixture to sit in a warm place for at least 30 minutes and up to 2 hours. The surface should look bubbly and like a sponge. With a dough hook fitted to the mixer and the machine on low, add sugar, olive oil, scraped vanilla bean, eggs and yolks to the sponge. While mixer is running on low, add enough of the remaining 4 cups flour, 1/2 cup at a time, until the dough is smooth and tacky, but not too wet or sticky. Cover and allow dough to rest at room temperature for 1 to 2 hours until it doubles in size. Alternatively, you can cover and refrigerate overnight. (NOTE: If refrigerating overnight, let dough come to room temperature before proceeding.) Grease (or line with parchment paper) two 9x5" loaf pans with butter or pan spray. Divide risen dough into 4 equal parts. Roll out 1 piece into an 8x14" rectangle. Shmear with 1/4 of cranberry mixture. Starting with the long edge, roll the rectangle, jelly-roll style and pinch seam together. Repeat with another dough. Twist 2 rolled logs together, fold in half and place in prepared pan; cover. Repeat with remaining 2 doughs. Allow babkas to rise for about 1 hour or until doubled in size. While dough is rising, preheat oven to 350F. Brush babkas with egg wash and bake for 45 to 55 minutes until golden-brown. Drizzle babkas with glaze before serving. S(Internet address): https://redstaryeast.com/recipes/cranberry-orange-babka-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 4g Fat (24.6% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 117mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1215 --------------- MESSAGE bread-bakers.v124.n007.7 --------------- Date: Mon, 25 Mar 2024 10:38:48 -0700 From: Reggie Dwork Subject: Hefekranz * Exported from MasterCook * Bread, Hefekranz Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Christmas Fruit Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1 1/2 cups water -- (340g), lukewarm 1/4 cup granulated sugar -- (50g) 1 tablespoon active dry yeast -- or instant yeast 1/2 cup nonfat dry milk -- (56g) 5 cups All-Purpose Flour -- to 6 C (600g to 720g) 2 teaspoons salt -- (12g) 8 tablespoons unsalted butter -- at room temp, (113g) 1 Tbsp lemon zest -- from 1 lemon 1/2 cup golden raisins -- optional, to 1 cup (85g to 170g) 1 large egg -- beaten with 1 tablespoon (14g) water, to glaze sliced almonds -- for garnish This mildly sweet yeast bread, fashioned into a pretty braided wreath, is a lovely way to celebrate Christmas. A European native, Hefekranz is enjoyed in a large area from southern Germany to northern Italy, including Switzerland and Austria. While typically scented with lemon and studded with golden raisins, feel free to leave the raisins out if you're not a fan; or better yet, substitute another dried fruit. PREP: 25 mins BAKE: 40 to 45 mins TOTAL: 3 hrs 55 mins YIELD: 1 loaf, about 16 servings In a large bowl, combine the eggs, water, sugar, yeast, dry milk, and 3 cups of the flour. Let the mixture rest for 15 to 20 minutes; this gives the yeast a chance to get going. Add the salt, butter, zest, raisins and 2 more cups of the flour, stirring until the dough begins to pull away from the sides of the bowl. Knead the mixture, adding enough additional flour to make a soft, smooth dough. If you're kneading by hand, this will take about 10 to 15 minutes. If you're using an electric mixer, about 7 minutes at medium speed is sufficient. Place the dough in a lightly greased bowl, cover it, and let it rise for about 1 hour, or until it's noticeably puffy. Gently deflate the dough, turn it over, and let it rise for an additional hour. Transfer the dough to a lightly oiled work surface, and divide it into three pieces. Shape each piece into a rough log; then roll each log to make long ropes, about 34" long. The dough will want to shrink; when this happens, simply let it rest for 10 minutes, covered, then roll it some more. Braid the ropes together gently and form a circle by weaving the two ends together as well as you can. Place the wreath on a large, well-greased baking sheet and let it rise, lightly covered, for 45 minutes to an hour, until it's noticeably puffy though not necessarily doubled in bulk. Just before you place it in your oven, brush the surface of the wreath with the egg and water, and sprinkle on a generous handful of sliced almonds. Place the wreath in a cold oven, set the temperature to 400F, and turn the oven on. Fifteen minutes after you turn the oven on, reduce the heat to 350F and bake for a further 25 to 30 minutes, until the loaf is golden brown and a digital thermometer inserted into the center registers at least 190F. Remove the wreath from the oven, and transfer it to a rack to cool. Store at room temperature, well wrapped, for several days; freeze for longer storage. Tips from our Bakers: For added interest, place candied cherries atop the wreath after baking; just nestle them into the bread's folds while it's still warm from the oven. Once the wreath is cool, drizzle it with a simple sugar glaze: 1/2 cup confectioners' sugar mixed with 1/2 teaspoon vanilla, a pinch of salt, and up to 1 tablespoon water, enough to make a pourable glaze. When making yeast bread that calls for a range of flour rather than a specific amount, start with the smaller amount, then add more as necessary to create a smooth, elastic dough. Why the range? Flour can act like a sponge, absorbing moisture when the weather's hot and humid and drying out when it's cool and dry. To stick to the recipe's desired dough consistency, it's sometimes necessary to adjust the amount of flour. S(Internet address): https://www.kingarthurbaking.com/recipes/hefekranz-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 7g Fat (25.7% calories from fat); 7g Protein; 39g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 303mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0312 --------------- MESSAGE bread-bakers.v124.n007.8 --------------- Date: Mon, 25 Mar 2024 10:40:36 -0700 From: Reggie Dwork Subject: Skillet Cornbread * Exported from MasterCook * Cornbread, Skillet Cornbread for 12_ Skillet Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C. cornmeal 1 1/2 C. flour 2 C. buttermilk 2 C. corn 1/2 C. butter -- melted 1/4 C. sugar 2 eggs 1 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda Crisco -- for the skillet Prep: 10 mins Cook: 20 mins Total: 30 mins Preheat oven to 400F. Combine dry ingredients. In a separate bowl, combine butter, eggs, corn and milk. Next, combine wet and dry ingredients. Heat the Crisco in your 12" skillet over medium-high heat on the stovetop. Pour batter in skillet and heat 2 to 3 minutes until the edges start to pull away from the sides. Continue cooking in the oven for about 18 to 22 minutes or until a toothpick comes out clean when insert in the middle of the bread. Serve while hot. Drizzle a little honey butter on top for added sweetness. S(Internet address): http://frugalbites.com/category/recipes/breads/page/2/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 10g Fat (31.3% calories from fat); 7g Protein; 41g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 388mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0328 --------------- MESSAGE bread-bakers.v124.n007.9 --------------- Date: Mon, 25 Mar 2024 10:42:55 -0700 From: Reggie Dwork Subject: Shockingly Easy No-Knead Focaccia * Exported from MasterCook * Focaccia, Shockingly Easy No-Knead Recipe By :Sarah Jampel Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1 1/4-oz. envelope) 2 tsp. honey 5 cups all-purpose flour -- (625 g) 5 tsp. Diamond Crystal salt -- or 1 Tbsp. Morton kosher salt 6 Tbsp. extra-virgin olive oil -- divided, plus more for hands 4 Tbsp. unsalted butter -- plus more for pan Flaky sea salt 2 garlic cloves -- to 4 garlic cloves If you want to fill your kitchen with the smell of fresh-baked bread but you're nervous about shaping a boule or working with a starter, focaccia is the best place to begin. We're not exaggerating when we say it requires zero skill and provides ample opportunity to be amazed by yourself and by the wonders of yeast. Letting the dough do its first rise in the fridge for 8 to 24 hours (like, while you're working or sleeping) means improved flavor and ease of handling. If you don't feel like waiting that long (we get it), leave it covered at room temperature until doubled in size, 3 to 4 hours. And even if you skip the garlic butter, this will still make for spectacular sandwich bread. Whisk one 1/4-oz. envelope active dry yeast (about 2 1/4 tsp.), 2 tsp. honey, and 2 1/2 cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn't your yeast is dead and you should start again - check the expiration date!). Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3 to 4 hours. Generously butter a 13x9" baking pan, for thicker focaccia that's perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. The butter may seem superfluous, but it'll ensure that your focaccia doesn't stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (We learned this technique from Alexandra Stafford, who uses it to shape her no-knead bread.) Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1 1/2 hours and up to 4 hours. Place a rack in middle of oven; preheat to 450F. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won't need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you're aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20 to 30 minutes. Hold off on this last step until you're ready to serve the focaccia: Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2-4 garlic cloves with a Microplane (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30 to 45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.) Brush garlic-butter all over focaccia and slice into squares or rectangles. Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300F oven. Review: Great recipe! Came together easily and worked well for sandwiches for several days. Review: Just made this for a second time, to rave reviews from my family. This time I just brushed butter over the top and skipped the garlic. The couple of pieces leftover from dinner have already been claimed for breakfast sandwiches. This recipe is easy and fun. Review: Super easy to follow recipe and absolutely delicious! I always let it rise in the fridge overnight and it is perfect everytime! The first time I made it was in a 13x9" baking pan and it was super fluffy. Since then I've made it in a rimmed cookie sheet to make it easier for sandwiches and its been a hit. I've made this recipe a number of times now and it is an absolute favourite! Review: Very happy - I will be making this again for Pizza. Review: I made this and took the easy way out (keeping the bread out at room temp and only letting it rest for the minimum amount of time), and it still came out SO good. You won't regret making this. My recommendation is to add more garlic (if you love it, like me) I added 4 cloves and still wanted more lol! S(Internet address): https://www.bonappetit.com/recipe/easy-no-knead-focaccia Yield: "10 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 348 Calories; 13g Fat (34.8% calories from fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 1068mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0712 --------------- MESSAGE bread-bakers.v124.n007.10 --------------- Date: Mon, 25 Mar 2024 10:44:34 -0700 From: Reggie Dwork Subject: Egg-Free Double Chocolate Banana Muffins * Exported from MasterCook * Muffins, Egg-Free Double Chocolate Banana Recipe By :Danielle Siero Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 2/3 cup sugar 1/2 cup baking cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/3 cups mashed ripe bananas -- about 2 to 3 medium 1/2 cup plain yogurt 1/3 cup canola oil 1 1/2 teaspoons vanilla extract 3/4 cup semisweet chocolate chips Baking cocoa -- optional I am always looking to use up the brown bananas on my counter. My usual go-to was banana nut bread, but when my youngest developed an egg allergy I had to come up with something different. Since bananas and chocolate are so good together I decided to make these muffins. You would never be able to tell they are egg-free. Prep: 20 min. Bake: 15 min. Preheat oven to 350F. In a large bowl, whisk the first five ingredients. In another bowl, whisk the bananas, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips. Fill 12 greased or foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15 to 20 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with baking cocoa. Serve warm. Cal 246, Fat 10, Carb 38g, Sod 99mg, Fiber 2g, Pro 3g Review: The combination of yogurt and bananas made these very moist and the bananas and chocolate were the perfect combination. Source: "Originally published as Egg Free Double Chocolate Banana Muffins in Taste of Home February/March 2019" S(Internet address): https://www.tasteofhome.com/recipes/egg-free-double-chocolate-banana-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 10g Fat (35.7% calories from fat); 3g Protein; 38g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 100mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0516 --------------- END bread-bakers.v124.n007 --------------- Copyright (c) 1996-2024 Regina Dwork and Jeffrey Dwork All Rights Reserved