Date: Sun, 23 May 2010 20:01:43 GMT -------------- BEGIN bread-bakers.v110.n016 -------------- 001 - Kathleen Subject: Dorie Greenspan's Spiced Sweet Dough Date: Sun, 16 May 2010 07:12:18 -0400 In the December 2009 Bon Appétit magazine, Dorie Greenspan has a wonderful sounding sweet dough recipe, with one bread and one bun recipe to make with the dough. The dough is spiced with grated orange peel, cinnamon and ginger. * Exported from MasterCook * Spiced Sweet Dough Recipe By :Dorie Greenspan Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm whole milk -- (105°F to 115°F) 2 envelopes active dry yeast 1/4 teaspoon sugar -- PLUS 2/3 cup sugar 1 1/2 teaspoons grated orange peel 3 3/4 cups all-purpose flour 2 teaspoons ground cinnamon 1 1/4 teaspoons salt 1 teaspoon ground ginger 1 large egg 1 large egg yolk 1/2 cup unsalted butter -- (1 stick), room temperature Use this recipe to make either Brown Sugar-Pecan Sticky Buns or Streusel-Topped Chocolate-Cranberry Bread. Or double it and make both. Makes enough dough for 30 Sticky Buns. Special Equipment:Heavy-duty stand mixer. Stir milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand until mixture bubbles, about 6 minutes. Stir again. Mix remaining 2/3 cup sugar orange peel in medium bowl. Add flour, cinnamon, salt, and ginger to bowl of heavy-duty stand mixer fitted with paddle attachment; mix on low speed. Add yeast mixture; mix on medium-low speed until dry well blended. Add sugar mixture; beat until moist soft dough that resembles thick batter forms, about 3 minutes. Add butter by 1 1/2 tablespoonfuls; beat on medium-low speed until almost incorporated before adding more, about 2 minutes (dough will be sticky). Beat dough on medium-high 2 minutes longer. Let dough rest in bowl 10 minutes (dough will become less sticky). Scrape dough out onto work surface; gather together. Place in large buttered bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 2 hours. Punch dough down; cover with plastic wrap and chill overnight. Follow directions for Brown Sugar-Pecan Sticky Buns or Chocolate-Cranberry bread. Source: "Bon Appétit Magazine, December 2009, page 108" S(Internet Address): "http://www.bonappetit.com/recipes/2009/12/spiced_sweet_dough" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Sugar-Pecan Sticky Buns Recipe By :Dorie Greenspan Serving Size : 0 Preparation Time :0:00 Categories : Breads Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- TOPPING: 1 1/2 cups golden brown sugar -- (packed) 3/4 cup unsalted butter -- (1 1/2 sticks), diced 3/4 cup honey 3 cups pecan halves FILLING: 1/2 cup sugar 6 tablespoons golden brown sugar 1 tablespoon ground cinnamon Spiced Sweet Dough -- (see recipe) 4 tablespoons unsalted butter -- (1/2 stick), warm room temperature MAKES 30 TOPPING: Butter two 13-by-9-by-2-inch glass baking dishes. Whisk sugar, butter, and honey in small saucepan over medium-low heat until smooth and bubbling around sides. Divide hot syrup between prepared baking dishes, allowing topping to cover bottom of each dish. Place pecan halves, rounded side down, in syrup, dividing equally. Cool. FILLING: Whisk both sugars and cinnamon in small bowl. Turn cold Spiced Sweet Dough out onto floured surface; sprinkle with flour. Divide dough in half. Roll out dough to two 15 x 12-inch rectangles. Using fingers, spread 2 tablespoons butter evenly over each rectangle, tightly roll up dough jelly-roll style, enclosing filling. Using a large knife, cut each rill crosswise into fifteen 1-inch thick slices. Arrange 15 dough slices, cut side down, atop cooled syrup and pecan halves in each baking dish, spacing evenly apart. Cover with waxed paper; let rise in warm draft-free area until buns are puffy and doubled, about 1 hour 45 minutes. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375F. Line 2 rimmed baking sheets with parchment; place dishes with sticky buns on baking sheets. Bake buns until deep golden brown and filling is barely bubbling around edges, about 25 minutes. Let buns stand for 2 minutes. Cut around sides of buns to loosen. Place large rimmed platter atop each baking dish. Using oven mitts, firmly hold baking dish and platter together and invert buns onto platter. Cool at least 45 minutes. Serve slightly warm or at room temperature. Source: "Bon Appétit Magazine, December 2009, page 108" S(Internet Address): "http://www.bonappetit.com/recipes/2009/12/brown_sugar_pecan_sticky_buns" Yield: "30 buns" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Streusel-Topped Chocolate-Cranberry Bread Recipe By :Dorie Greenspan Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BREAD: 2 bars bittersweet chocolate -- (3 1/2 ounce) coarsely chopped 1 1/3 cups dried sweetened cranberries -- (about 5 ounces) 4 tablespoons sugar Spiced Sweet Dough STREUSEL: 1/4 cup all purpose flour 3 tablespoons finely chopped nuts -- (such as pecans, walnuts, or blanched almonds) 3 tablespoons sugar 1 Pinch salt 2 tablespoons unsalted butter -- (1/4 stick) room temperature 1 egg -- beaten to blend (for glaze) Makes two 9x5-inch loaves. The breads are best served on the day they're made but still good the next day, especially when thickly sliced, toasted, and spread with a little butter. Or just wrap them in foil, enclose in resealable plastic bags, and freeze for up to two weeks. BREAD: Mix chocolate, cranberries, and sugar in medium bowl. Place Spiced Sweet Dough in large bowl. Sprinkle chocolate mixture over dough and knead just until incorporated. Transfer dough to large buttered bowl. Cover with plastic wrap and let dough rise at room temperature until almost doubled in volume, 2 1/2 to 2 3/4 hours. Punch dough down; cover with plastic wrap and refrigerate overnight. Butter two 9x5x2 3/4-inch metal loaf pans. Turn cold dough out onto work surface. Divide dough in half. Using hands, form dough into 2 compact logs, each about 9 inches long. Place dough logs in prepared loaf pans. Cover pans with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, 3 to 3 1/4 hours (dough will not fill pans completely). STREUSEL: Mix flour, nuts, sugar, and salt in medium bowl. Add butter and rub in with fingertips until mixture forms some small and some coarse crumbs. Cover and chill while bread is rising. Position rack in center of oven and preheat to 375F. Brush tops of risen bread loaves with egg glaze. Sprinkle streusel evenly over top of each loaf, dividing equally and pressing gently to adhere. Bake breads until top crust is deep brown and tester inserted into center of each loaf comes out clean, tenting with foil if top is browning too quickly, about 45 minutes. Remove from oven; let loaves rest in pans 5 minutes. Using small knife, cut around pan sides to loosen breads. Using spatula as aid, ease breads out of pans. Place breads, streusel side up, on rack and cool completely. DO AHEAD Can be made 2 weeks ahead. Wrap in foil, enclose in resealable plastic bag, and freeze. Unwrap and thaw at room temperature. S(Internet Address): "http://www.bonappetit.com/recipes/2009/12/streusel_topped_chocolate_cranberry_bread" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v110.n016.2 --------------- From: Reggie Dwork Subject: Grilled Pita Bread Date: Sun, 16 May 2010 22:27:37 -0700 * Exported from MasterCook * Grilled Pita Bread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Barbecue/Grill/Smoker Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon honey 2 Teaspoons active dry yeast 3 1/2 Cups unbleached all-purpose flour -- more as needed, (15 3/4 oz.) 1/2 Cup whole-wheat flour -- more as needed, (2 1/2 oz.) 1 1/2 Teaspoons kosher salt 2 Tablespoons olive oil -- more for the bowl In a small bowl, mix the honey with 1/2 cup lukewarm water and stir in the yeast. Let sit until the yeast has started to foam, 2 to 3 minutes. Put both flours and the salt in the bowl of a stand mixer fitted with the dough hook. With the mixer running on low speed, mix in the olive oil until fully incorporated, about 2 minutes. Add the yeast mixture and 1 cup lukewarm water and mix until fully incorporated, 2 to 3 minutes more. Raise the speed to medium and knead the dough until it comes away from the sides of the bowl and forms a ball that is smooth, elastic, and no longer sticky, 4 to 5 minutes. If the dough seems too wet, add more all-purpose flour, 1 tsp. at a time. Raise the speed to medium high and continue to knead for 5 minutes. Oil a medium bowl, transfer the dough to the bowl, and roll to coat it with the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Turn the dough onto a lightly floured surface and knead two or three times to remove any air bubbles. Form into a log and divide it evenly into 10 pieces. Form each piece into a ball and then roll into disks about' inch thick and 6 inches in diameter. Lightly oil two rimmed baking sheets. Put the disks on the baking sheets, cover with plastic wrap, and let rise until just doubled in thickness, 30 to 45 minutes. Prepare a medium-high gas grill fire, leaving one burner off, or prepare a charcoal fire with a hot zone and cool zone by pushing the coals to one side of the grill. Brush a cast-iron griddle or skillet lightly with oli e oil and put it on the grill over the cool zone. When very hot, cook the pitas in batches on the griddle until starting to brown, 2 to 3 minutes. Flip and continue cooking until lightly golden on the bottom and the pitas are cooked through, 2 to 3 minutes more. Cool on a wire rack. If stuffing, cut the pitas in half and carefully separate the layers with a fork. Description: "While cooking, a pocket forms inside these classic flatbreads." Source: "Fine Cooking, June - July 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 3g Fat (14.0% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 284mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Enjoy them filled with sliced grilled meat, lightly dressed greens, and a dollop of Greek yogurt. --------------- MESSAGE bread-bakers.v110.n016.3 --------------- From: Reggie Dwork Subject: Hawaiian Dinner Rolls Date: Sun, 16 May 2010 22:46:10 -0700 * Exported from MasterCook * Hawaiian Dinner Rolls Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces crushed pineapple -- undrained, (1 can) 1/4 cup warm pineapple juice -- (70F to 80F) 1/4 cup water -- (70F to 80F) 1 egg 1/4 cup butter -- cubed 1/4 cup nonfat dry milk powder 1 tablespoon sugar 1 1/2 teaspoons salt 3 1/4 cups bread flour 2 1/4 teaspoons active dry yeast 3/4 cup flaked coconut In bread machine pan, place the first 10 ingredients (pineapple thru active dry yeast) in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut. When cycle is complete, turn dough onto a lightly floured surface. Cover with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13" x 9" baking pan. Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375F for 15-20 minutes or until golden brown. EDITOR'S NOTE: We recommend you do not use a bread machine's time-delay feature for this recipe. Description: "Pineapple and coconut give a subtle sweetness to these golden rolls. Leftovers are great for sandwiches." Source: "Fall Baking" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 5g Fat (26.1% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 266mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n016.4 --------------- From: Reggie Dwork Subject: Parsnip Bread Date: Sun, 16 May 2010 23:44:33 -0700 * Exported from MasterCook * Parsnip Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 3/4 teaspoon salt 1 cup sugar 1/2 pound parsnips -- (about 2 med), peeled and finely shredded 1/4 cup walnut oil -- or canola oil 1 egg -- lightly beaten 1/2 teaspoon vanilla extract 1/2 cup chopped walnuts 1. Preheat oven to 350F. Lightly butter a 9 x 5" or 8 x 4" loaf pan. 2. Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan. 3. Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack. Makes 16 servings. Per serving: 140 calories, 6g fat, 15mg chot, 2g prot., 21g carbs., lg fiber, 140mg sodium. Description: "This is a perfect quick bread for breakfast or packing in a lunch. If you have a favorite recipe for carrot or zucchini bread, cakes, or muffins, try parsnips instead." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 6g Fat (33.7% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 129mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v110.n016 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved