Date: Mon, 08 Apr 2024 08:49:00 +0000 --------------- BEGIN bread-bakers.v124.n008 --------------- 01. Dairy Free Banana Bread (Cheryl Suckling) 02. Scallion Pancakes (Reggie Dwork) 03. Focaccia (Reggie Dwork) 04. Double Chocolate Milk Buns (Reggie Dwork) 05. Pumpkin Pie Spice Doughnuts (Reggie Dwork) 06. Blue Cheese Straws (Reggie Dwork) 07. Italian Rustic Ricotta Bread (Reggie Dwork) 08. World's Easiest Yeast Bread, No Knead (Reggie Dwork) 09. Banana-Blueberry Muffins (Reggie Dwork) 10. Garlic Butter Biscuits (Reggie Dwork) --------------- MESSAGE bread-bakers.v124.n008.1 --------------- Date: Mon, 25 Mar 2024 13:43:22 -0500 From: Cheryl Suckling Subject: Dairy Free Banana Bread 2 cups flour 3 tsp. baking powder 3/4 tsp salt Mix in a bowl. 1/2 cup butter flavored Crisco 1 cup sugar 3 eggs well beaten 1 tsp. Vanilla 1 tsp. Spiced Rum Combine well in stand mixer. 3 mashed bananas 1 cup walnuts Add bananas to creamed mixture alternately with dry ingredients, combining well after each addition. Stir in Walnuts. Spoon into foil lined bread pan and bake at 350F for 1 hour. Turn out onto wire rack to cool. This is an adaption of our favorite banana bread recipe after my husband could no longer have dairy. --------------- MESSAGE bread-bakers.v124.n008.2 --------------- Date: Sun, 07 Apr 2024 19:32:09 -0700 From: Reggie Dwork Subject: Scallion Pancakes * Exported from MasterCook * Pancakes, Scallion Recipe By :Bee Yinn Low Serving Size : 8 Preparation Time :0:00 Categories : Asian Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- plus for dusting and rolling 1 teaspoon salt 1/2 teaspoon chicken bouillon granules -- see directions 1/2 cup water 3 stalks scallion -- or green onion (green parts only) 2 tablespoons oil -- for brushing Oil -- for frying If you don't use the chicken bouillon powder, then use a total 1 1/2 teaspoons salt for the dough instead of 1 teaspoon salt as stated in the recipe. Trim the onions and cut into small rounds, to yield about a tightly packed 1/3 cup or more. Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder (if using) into the flour. Combine well and set aside. Heat the water to a boil. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough. Cover the dough with a damp cloth and let it rest for 30 minutes. Add the scallions into the dough and combine well. On a flat and floured surface, divide the dough into 8 small dough balls. Working with one dough ball at a time, roll it to a thin disc using a rolling pin. Dust the rolling pin with some all-purpose flour as you go. Brush the surface of the pancake with the oil. Roll the dough into a cylinder, then coil it up like a snail. Dust the rolling pin with the flour and roll the snail-shape dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat the steps above for the rest of the dough balls. Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet. Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side. Add more oil, repeat the same for the remaining pancakes and serve immediately. They are best eaten with warm and homemade soy milk. To jazz up the aroma of the pancake, you may add 1 teaspoon of sesame oil to the oil and brush onto the surface before rolling up into a cylinder. You can also pan-fry the pancakes. Just grease your pan with a bit of oil and pan-fry both sides until they turn lightly brown with dark brown spots. S(Internet address): https://rasamalaysia.com/green-onion-scallion-pancake Yield: "8 pancakes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 4g Fat (28.3% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 292mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2024 - 0407 --------------- MESSAGE bread-bakers.v124.n008.3 --------------- Date: Sun, 07 Apr 2024 19:48:32 -0700 From: Reggie Dwork Subject: Focaccia * Exported from MasterCook * Focaccia 2 Recipe By :Bee Yinn Low Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp olive oil -- for pan Dough: 1 1/2 cups warm water 3 tablespoons olive oil 1 1/4 teaspoons salt 3 1/2 cups all-purpose flour 1 tablespoon active dry yeast -- or active dry yeast Toppings: 1 teaspoon sea salt flakes -- or kosher salt 2 cloves garlic -- minced 1 tablespoons rosemary -- chopped 1 tablespoon oregano -- chopped Drizzle about 2 tablespoons olive oil into a 9" x 13" (22cm x 33cm) pan. Combine all of the Dough ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes. While the dough is rising, preheat the oven to 375F (190C). Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with the salt, minced garlic, rosemary and oregano. Bake the bread until it's golden brown, 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack and cut into pieces. Serve warm or at room temperature. S(Internet address): https://rasamalaysia.com/focaccia-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 376 Calories; 12g Fat (29.4% calories from fat); 8g Protein; 58g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 762mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat. NOTES : 2024 - 0407 --------------- MESSAGE bread-bakers.v124.n008.4 --------------- Date: Sun, 07 Apr 2024 20:00:02 -0700 From: Reggie Dwork Subject: Double Chocolate Milk Buns * Exported from MasterCook * Buns, Double Chocolate Milk Recipe By :Bee Yinn Low Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups bread flour -- 300g 4 1/2 tablespoons granulated sugar -- 45g 1 tablespoon cocoa powder -- 12g 1 tablespoon powdered milk -- 10g 1 teaspoon active dry yeast -- 3g 1 egg 3/4 cup milk -- 165g 1 3/4 tablespoons unsalted butter -- 25g 90 grams chocolate -- 2 C, 3 oz (see directions) You can use a chocolate bar broken into pieces or chocolate bits. It is best to weigh this as 2C of small bits will be more chocolate that 2C of large bits. Whisk together bread flour, sugar, cocoa powder, milk powder, and active dry yeast in a large mixing bowl. Stir in egg and milk. Knead the dough using a stand mixer with a dough hook attached over medium-high speed for 5 minutes until a rough dough forms. Add softened butter, and continuously knead the dough at the same pace for 10 to 15 minutes until smooth and more elastic. Cover the dough with a cloth or plastic wrap and let rise for 45 minutes in a warm area, or until it is doubled in size. Transfer the dough to a floured working surface, and gently press it to release the air from the inside. Divide the dough into 16 equal portions, and roll each piece into a smooth ball. Cover with plastic wrap and let them rest for 15 minutes at room temperature. Flatten each dough with your palm and roll it out with a rolling pin. Add the chocolate in the center, fold the edges to the center, and pinch to seal tightly. (repeat until all ingredients are used). Line a 9-inch square baking pan with parchment paper. Transfer the dough to the pan, half-inch apart. Lightly cover the dough with plastic wrap and let it rise for 40 minutes at a warm place until puffy. Dust the risen dough with bread flour on top. Preheat the oven to 356F (180C). Bake for 15 minutes. Notes: Bread flour can be substituted with 240g of bread flour and 60g of all-purpose flour. The water absorption of various bread flour brands may differ, so please adjust the amount of the milk by 1 to 2 tablespoons more or less accordingly. To ensure the dough proofs properly, always check the expiration date of the active dry yeast before using it. Choosing a chocolate bar with a higher fat content helps to achieve the best filling texture. S(Internet address): https://rasamalaysia.com/double-chocolate-milk-buns - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 4g Fat (25.6% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 14mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0407 --------------- MESSAGE bread-bakers.v124.n008.5 --------------- Date: Sun, 07 Apr 2024 20:20:29 -0700 From: Reggie Dwork Subject: Pumpkin Pie Spice Doughnuts * Exported from MasterCook * Doughnuts, Pumpkin Pie Spice Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Doughnut Dough: 3 cups all-purpose flour 1/3 cup sugar 1/2 teaspoon salt 2 teaspoons instant yeast 1 tablespoon pumpkin pie spice 1 egg 3/4 cup milk 4 tablespoons butter -- melted 1 teaspoon vanilla extract 6 cups peanut oil -- or vegetable shortening, for frying Pumpkin Pie Filling: 1 cup pumpkin puree 1/2 cup canned vanilla frosting 1 teaspoon pumpkin pie spice 1/8 teaspoon salt Pumpkin Glaze: 3 tablespoons pumpkin puree 2 cups confectioners' sugar 1 tablespoon water Pecan Topping: 1 cup finely chopped pecans 2 tablespoons light brown sugar 1 teaspoon ground cinnamon For the Doughnut Dough, whisk flour, sugar, salt, yeast and pumpkin pie spice in a large bowl. In a separate bowl, whisk egg, milk, melted butter and vanilla. Add wet ingredients to flour mixture, mixing until dough comes together. Mix until dough is well blended and begins to pull away from bowl. Cover with plastic wrap and let rest 5 minutes. Turn dough out onto lightly floured surface. Knead 6 to 8 minutes until dough forms a smooth, soft ball. Spray large bowl with no stick cooking spray. Place dough ball in bowl. Spray lightly with no stick cooking spray. Cover with plastic wrap. Place in warm, draft-free place to rise until doubled in size, about 1 1/2 to 2 hours. Meanwhile, for the Pumpkin Pie Spice Filling, whisk all ingredients in medium bowl until well blended. Transfer to piping bag fitted with small tip. Refrigerate until ready to fill doughnuts. For the Glaze, whisk all ingredients in small bowl until smooth; set aside. For the Topping, mix all ingredients in separate small bowl; set aside. Once dough has doubled in size, transfer to lightly floured surface. Knead 2 minutes to work out any large air bubbles, sprinkling with additional flour as needed if dough is sticky. Roll out dough into large circle, about 1/2-inch thick. Cut out doughnut shapes using a 2-inch round cutter, re-rolling scraps as needed. Place doughnuts on a lightly floured rimmed baking sheet. Spray plastic wrap with no-stick cooking spray and cover doughnuts. Return doughnuts to a warm, draft-free place to rise 30 minutes to 1 hour longer or until dough is proofed and puffy. Meanwhile, pour oil into large deep skillet, filling about 2 inches up sides of skillet. Heat oil to 350F. Working in batches of 4 to 6 at a time, carefully place doughnuts in hot oil. Fry 2 minutes per side, until golden brown and puffed. Remove with tongs or a slotted spoon; place on wire rack lined with paper towels. Cool completely. To fill doughnuts, use a wooden skewer or small paring knife to poke a hole in the side of each doughnut, being careful not to poke all the way through. Pipe Pumpkin Filling into prepared opening, dividing evenly among doughnuts. Once filled, dip top side of each doughnut in Glaze, allowing excess to drip off, then immediately dip to Pecan Topping. Turn right side up and place on wire rack to set. Serve immediately. Test Kitchen Tip: To make this recipe in using your stand mixer fitted with a dough hook, prepare as directed, but instead of kneading by hand after dough has rested, mix on low speed 6 to 8 minutes or until dough reaches desired texture. S(Internet address): https://www.mccormick.com/recipes/dessert/pumpkin-pie-spice-doughnuts - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 7g Fat (30.5% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 86mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2024 - 0407 --------------- MESSAGE bread-bakers.v124.n008.6 --------------- Date: Sun, 07 Apr 2024 20:29:00 -0700 From: Reggie Dwork Subject: Blue Cheese Straws * Exported from MasterCook * Blue Cheese Straws Recipe By :John Martin Taylor Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter -- (1/2 stick) chilled, cut into chunks 1/2 teaspoon kosher salt -- plus more for sprinkling 8 ounces blue cheese -- crumbled 1/4 teaspoon cayenne pepper -- ground 1 cup flour -- plus more for dusting 1 large egg yolk -- (optional) Preheat the oven to 350F. Have two heavy baking sheets at hand (or stack four rimmed baking sheets). Combine the butter, salt, blue cheese, cayenne pepper and flour in a food processor; pulse until a ball of dough forms. Add the optional egg yolk if the dough does not come together, processing until incorporated. Lightly dust a work surface and a rolling pin with flour. Divide the dough in half. Working with one portion at a time, roll out in a rectangle to a thickness of 1/4 inch. Re-dust the rolling pin and/or work surface as needed. Fold and roll as many times (at least six) as needed to form a tidy 6-by-9-inch rectangle. Use a long, sharp knife to slice the rectangle of dough, creating 18 pieces (each 1/2 inch wide, about 6 inches long). Use a thin spatula to transfer them to the baking sheets, arranging them close together but not touching. Repeat with the remaining dough. Sprinkle lightly with salt. Bake one sheet at a time for 20 to 25 minutes or until the straws just begin to brown. Transfer to wire racks to cool. Store in an airtight container. S(Internet address): https://www.washingtonpost.com/recipes/john-martin-taylors-blue-cheese-straws/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 3g Fat (61.4% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 114mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2024 - 0407 --------------- MESSAGE bread-bakers.v124.n008.7 --------------- Date: Sun, 07 Apr 2024 22:14:02 -0700 From: Reggie Dwork Subject: Italian Rustic Ricotta Bread * Exported from MasterCook * Bread, Italian Rustic Ricotta Recipe By :Rosemary Molloy Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- + 1 Tbsp, lukewarm 105F/40C (235 grams) 1 pinch sugar 1 1/2 teaspoons active dry yeast 1 cup bread flour -- or semolina (130 grams) 1 cup all-purpose flour -- 130g 3/4 teaspoon salt -- to 1 tsp 1 cup ricotta cheese -- (245 grams) In the stand up mixer mix together the water and sugar, sprinkle the yeast on top, let sit for 5 minutes then stir together. Add the flours and start to knead on low speed, add the salt and continue to knead on speed 2 for about 7 minutes or until smooth and compact. With your hands form the dough into a ball in the mixer, cover the mixing bowl with plastic wrap or a clean tea towel. Place in a warm draft free area and let rise 2 hours or until doubled in bulk. Add the ricotta and knead until combined or almost (depending on if you want bits of ricotta throughout). Place the dough on a lightly floured flat surface (it will be a bit messy because of the ricotta, I used a spatula which helped a lot) and form the dough into a loaf shape. Place the loaf in a lightly greased and floured 9 inch (22cm) loaf pan. Sprinkle the top with a little flour, cover and let rise in a warm draft free area for 1 hour. Pre-heat oven to 400F (200C). Bake for 20-25. Move immediately to a wire rack to cool completely before slicing. Enjoy! S(Internet address): https://breadsandsweets.com/ricotta-bread/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 3g Fat (23.3% calories from fat); 5g Protein; 17g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 152mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0407 --------------- MESSAGE bread-bakers.v124.n008.8 --------------- Date: Sun, 07 Apr 2024 22:33:39 -0700 From: Reggie Dwork Subject: World's Easiest Yeast Bread, No Knead * Exported from MasterCook * Bread, World's Easiest Yeast Bread, No Knead Recipe By :Nagi Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour -- or all purpose (Note 1), 450g 2 tsp instant yeast -- or rapid rise (Note 2 for normal / active dry yeast) 2 tsp kosher salt -- NOT table salt (Note 3) 1 1/2 cups very warm tap water -- (375 ml), NOT boiling or super hot (ie up to 55C/130F) (Note 4) 1 1/2 tbsp flour -- for dusting Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency ( Note 5). Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly. If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6). Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days. Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well. Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230C/450F (220 fan) 30 minutes prior to baking. (Note 8 for no dutch oven) Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move. Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits! Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy. Cool on rack for 10 minutes before slicing. MAKE AHEAD/Storage: Fridge up to 3 days - Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate - that's fine. Shape into round and place on paper per recipe, then leave for 45 - 60 minutes to take the chill out of it, then bake per recipe. Cold dough won't rise as well. Cooked bread - great fresh for 2 days, then after that, better warmed or toasted. Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour. Freeze cooked bread for up to 3 months. Notes: Flour - bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same. Wholemeal/wholewheat flour - start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find). Yeast - use yeast labelled "instant" or "rapid rise". If you can only find normal yeast (can be labelled "active dry yeast") then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written. Salt - reduce to 1 1/4 tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty. Water temperature - if it's so scorching hot you wouldn't bathe in it, it will kill the yeast. If it's a lovely temp you could sit in for hours in a bubble bath, it's the perfect temp. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above. Dough rising - time will vary depending on room temperature, humidity, flour you use etc. It's fine if it rises faster or slower - you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you - this recipe is forgiving! If it's coldish in your kitchen (22C/70F or less) OR it's just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth! Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors - too hot. But in shade near sunlight is good! If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes! Oven preheating - If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it. It's also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!) Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread. Pot size does not matter as long as it's about 26cm/10" or larger. Pot does not shape the bread, it's to act as a steamer. Just need one large enough to give bread steaming space. No dutch oven method - use 20cm/8" square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won't fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows - place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it's a deep golden brown. Heavy roasting pan with high lid should also work - preheat per recipe. Bread is about 8-10cm/3.2-4" tall. Fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info. Different measures in different countries - cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size). Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years). S(Internet address): https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 1g Fat (4.3% calories from fat); 4g Protein; 26g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 314mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2024 - 0407 Nutr. Assoc. : 0 2019 0 2130706543 0 --------------- MESSAGE bread-bakers.v124.n008.9 --------------- Date: Sun, 07 Apr 2024 22:42:39 -0700 From: Reggie Dwork Subject: Banana-Blueberry Muffins * Exported from MasterCook * Muffins, Banana-Blueberry Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 1/4 cup vegetable oil 1/2 cup mashed banana -- very ripe, 1 medium 1 egg 2 cups all-purpose flour 2/3 cup sugar 2 1/2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1 cup blueberries -- fresh or thawed and drained Heat oven to 400F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups. Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. S(Internet address): https://www.bettycrocker.com/recipes/banana-blueberry-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 6g Fat (26.8% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2024 - 0407 --------------- MESSAGE bread-bakers.v124.n008.10 --------------- Date: Sun, 07 Apr 2024 22:51:08 -0700 From: Reggie Dwork Subject: Garlic Butter Biscuits * Exported from MasterCook * Biscuits, Garlic Butter Recipe By :Barry Parsons Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Garlic Butter: 1/2 cup butter -- softened 3 cloves garlic -- minced, to 4 cloves Biscuit Dough: 1/2 cup garlic butter -- from above 2 1/4 cups all-purpose flour 3 tsp baking powder 1 cup buttermilk First prepare the garlic butter, which you will want to do an hour or more in advance. Even the day before is perfectly fine. This garlic butter will easily keep for a week in the fridge. Heat 3 tbsp of the butter over low heat; you will not want the butter to brown at all. Add the garlic and sauté it in the butter for just a minute or so until it softens. Remove from heat and allow to cool almost to room temperature. Stir it into the remainder of the 1/2 cup of soft butter at room temperature until thoroughly combined. Spoon the garlic butter onto a piece if plastic wrap and wrap it loosely before gently forming it into a small log shape. Refrigerate the butter until firm, then chop into small pieces about the size of the top of your thumb. Preheat oven to 375F. In a food processor, blend together the flour and baking powder. Pulse in the cold garlic butter pieces. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 1/2 inches. Using a sharp 3 inch biscuit cutter cut the biscuits out an place them on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits. Optional step: Whisk together 1 egg and 1 tbsp water to make an eggwash. Brush it over the tops of the biscuits for a more golden top as pictured. Note: You will not need to use all of the eggwash. Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown. As a substitute for buttermilk, just stir a tbsp of plain vinegar or lemon juice into regular milk to sour it. S(Internet address): https://www.rockrecipes.com/garlic-butter-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 8g Fat (44.5% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 222mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0407 --------------- END bread-bakers.v124.n008 --------------- Copyright (c) 1996-2024 Regina Dwork and Jeffrey Dwork All Rights Reserved