Date: Tue, 27 Oct 2009 07:49:44 GMT -------------- BEGIN bread-bakers.v109.n039 -------------- 001 - "Leigh Monichon" Subject: Holiday breads Date: Mon, 19 Oct 2009 10:30:02 -0700 Hi Reggie - I have several holiday breads I love to make, eat, and give. Here is my favorite. More to come. Eggnog Almond Tea Loaf 1 cup chopped blanched almonds 2 1/2 cups all purpose flour 3/4 cup sugar 3 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon each ground nutmeg and grated lemon peel 1 large egg 3 tablespoons mild flavored oil 1 1/4 cups commercial eggnog Spread almonds in a shallow baking pan and toast in a 350 F oven until golden (about 8 minutes), stirring frequently. In a large bowl, stir together flour, sugar, baking powder, salt, nutmeg, lemon peel, and toasted almonds. In a small bowl, lightly beat egg, then beat in oil and eggnog. Add liquid mixture to flour mixture and stir just until well-blended. Pour batter into a greased, sugar-dusted 3-9 inch loaf pan, or three 3 1/2 by 5 inch pans. Bake in a 350 F oven until a wooden pick inserted in center of bread comes out clean (about 1 hour for large loaf, 40 minutes for small loaves). Let cool in pan on a rack for 10 minutes, then turn out onto rack and let cool completely. Source: Sunset Christmas Treasury --------------- MESSAGE bread-bakers.v109.n039.2 --------------- From: "Gwen Brass" Subject: White Lily flour Date: Mon, 19 Oct 2009 12:22:57 -0700 I was recently in Atlanta and bought some of the soft flour that you can only get in the south to bring home with me. Not sure what to do with it other than make bisquits. Any suggestions? Gwen Whidbey Island, WA --------------- MESSAGE bread-bakers.v109.n039.3 --------------- From: "Joan and the Butterfly Dogs" Subject: Simple but great Bialy recipe Date: Mon, 19 Oct 2009 17:16:31 -0400 Been baking for eons, love Bialys and sometimes the simplest recipes are the best. Here is a favorite of mine (Don't know the source) from my files. You may want to try this and then the more complicated ones for comparison for taste, texture etc. Experienced bakers can tweak the recipe as they like. But we truly enjoy this simple bialy recipe fresh from the oven! Onion Bialy Rolls 1 cup warm water 1 pkt active dry yeast ( not instant ) 1 Tbs sugar Pinch salt 4 cups flour, all purpose is fine 1 large onion chopped Butter to sauté Egg wash for bialy ( optional but nice ) Saute the chopped onion in some butter until soft and set aside to cool. Dissolve the yeast with sugar in warm water till foamy. Add the flour and mix in enough flour and knead into a pliable dough. Cover dough in oiled bowl and let rise double in a warm place. Punch down dough lightly and divide into 6 or 7 balls. With thumb make indentation in center and form sides with your thumb (form like a bagel without a hole Fill center with some onion mixture and brush with an egg wash if desired. Cover lightly and let rise double again. Sprinkle risen bialys with some coarse salt and cracked pepper or even poppyseeds if desired. Place on a cornmeal lined baking sheet Bake in a preheated 375-400 F oven until golden about 20 minutes. Serve warm or toast when cold ( Usually no leftovers ). Chewy crust and soft insides when fresh from the oven. Yield 6 or 7 p.s of course have some soft butter, cream cheese, or schmears to serve with these :) Enjoy --------------- MESSAGE bread-bakers.v109.n039.4 --------------- From: JH Subject: Lee Household Flour Mill Date: Tue, 20 Oct 2009 12:25:06 -0400 I recently bought a Lee Household Flour Mill on eBay. Anyone out there have experience with this grain mill that they want to share (pros / cons / anything else)? FYI, I posted my original impressions of this mill on a bread baking forum (thefreshloaf.com). The link is Thanks in advance - julie --------------- MESSAGE bread-bakers.v109.n039.5 --------------- From: Reggie Dwork Subject: Cranberry-Streusel Corn Muffins Date: Mon, 26 Oct 2009 23:33:07 -0700 Anyone have any holiday recipes to share?? I think this qualifies. Looks like it would do well on a buffet table. * Exported from MasterCook * Cranberry-Streusel Corn Muffins Recipe By : Serving Size : 18 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For streussel topping: 6 tablespoons all-purpose flour 1/2 cup light brown sugar 1/4 teaspoon allspice 1/2 cup light brown sugar 1/2 stick cold butter For batter: 1 cup cornmeal 1 cup all-purpose flour 1/2 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs -- lightly beaten 8 ounces sour cream 3 Tablespoons melted butter 2 teaspoons vanilla 1 can whole berry-cranberry sauce Preheat oven to 400F. Line three 6 C muffin tins with paper liners; set aside. For streusel topping: In a bowl, mix 6 T all purpose flour, light brown sugar, and allspice. Cut in cold butter, then keep chilled until ready to use. For batter: In a separate bowl, combine cornmeal, all purpose flour, sugar, baking powder, baking soda and salt. Stir in lightly beaten eggs, the container of sour cream, melted butter, and vanilla until just combined. In each muffin cup, place 2 t batter, top with 2 t canned whole-berry cranberry sauce, and sprinkle with struesel topping. Bake about 15 min. Per muffin: Pro 3g, fat 8g, carb 28.7g, fiber 1g, sod 171mg, cholesterol 55mg, cal 194 Source: "Country Living, Nov 2009" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 8g Fat (33.5% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 180mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n039.6 --------------- From: Reggie Dwork Subject: Pumpkin Chocolate Chip Muffins Date: Mon, 26 Oct 2009 23:36:15 -0700 * Exported from MasterCook * Pumpkin Chocolate Chip Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup white sugar 1/4 cup vegetable oil 2 eggs 3/4 cup canned pumpkin 1/4 cup water 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup semisweet chocolate chips Preheat the oven to 400F (200C). Grease and flour muffin pan or use paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 8g Fat (45.2% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 141mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n039.7 --------------- From: Jesse Wasserman Subject: Onion Bialys. Date: Tue, 6 Oct 2009 20:30:20 -0700 (PDT) Hi: There is a great recipe for bialys in Mimi Sheraton's book "The Bialy Eaters". The book tells the story of Bialystock where the bialy originared and is quite interesting. Jesse W. --------------- MESSAGE bread-bakers.v109.n039.8 --------------- From: Reggie Dwork Subject: my Brooklyn Bialys Date: Sun, 18 Oct 2009 23:27:43 -0700 Reggie was looking for an onion bialy recipe. Mine has been printed in Linda Stradley's book "I'll Have What They're Having". I grew up in Brooklyn, NY and these are very close to the that were baked locally when I was a kid. There is a lot of rising time involved so read it through and plan accordingly. Bonni Brown * My Brooklyn Bialys Cornmeal Onion Topping (recipe below) 2 cups warm water (110 to 115 F), divided 1 package active dry yeast 2 teaspoons sugar 2 1/4 teaspoons salt 1 3/4 cups bread flour 3 1/2 cups all-purpose flour Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping; set aside. In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy. Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour. Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). If you think the dough is too moist - add flour, a tablespoon at a time. If the dough is looking dry and gnarly - add warm water, a tablespoon at a time. Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk. On a floured board or counter, punch dough down and roll into a cylinder shape. With a sharp knife, cut cylinder into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes. Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don't let them over-rise). Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. Place approximately 1 teaspoon of Onion Topping in the hole of each bialy. Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes. Preheat oven to 425 degrees F. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned. NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry. Remove from oven and let cool on wire racks. After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly). NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer. Makes 8 bialys. ONION TOPPING: 1 tablespoon vegetable or olive oil 1 1/2 teaspoons poppy seeds 1/3 cup minced onion 1/2 teaspoon coarse kosher salt In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside. Bonni Bakes in the Village of the Arts 930 12th Street West Bradenton, FL 34205 LUNCH Tues-Sat 11-2 941.746.6647 Our ethnic cuisines & menus change weekly Details at bonnibakes.blogspot.com --------------- END bread-bakers.v109.n039 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved