Date: Sun, 13 Nov 2016 08:42:24 GMT -------------- BEGIN bread-bakers.v116.n042 -------------- 001 - Marlynn Marcks - Dill Pickle Rye Bread 012 - Joan Ross Subject: My easiest and best Bread Machine bread Date: Mon, 7 Nov 2016 17:11:50 -0500 My easiest and best Bread Machine bread 7 oz warm water pinch sugar 2 T lard or bacon fat or butter, lard tastes best 2 3/4 c bread flour (King Arthur is best for some reason) 1 t salt scant tablespoon instant yeast Place very warm water and lard into pan. Sprinkle in sugar then salt. Pour in flour. Top with yeast. Select medium crust and regular yeast setting even though using bread machine yeast or instant yeast --------------- MESSAGE bread-bakers.v116.n042.2 --------------- From: Joan Ross Subject: Onion Batter Bread Date: Mon, 7 Nov 2016 05:11:54 -0500 Onion Batter Bread Delicious onion flavored no knead casserole bread which our family has enjoyed over the years 2 pkts active dry yeast 2 cups warm tap water 2 Tbs sugar 3 Tbs melted butter or olive oil 1 pkg dry onion soup mix 4 1/2 cups all purpose flour Dissolve yeast with water and sugar Add melted butter or oil, soup mix, and flour Beat 2 minutes with electric mixer Let rise in a covered bowl in a warm place until doubled in size, about 30 minutes Stir down dough and place in a greased 1 1/2 quart casserole dish Let rise double again covered in a warm place Bake in a preheated 375F oven about 50 minutes or tested done Cool 10 minutes and carefully remove loaf to cool completely on cooling rack --------------- MESSAGE bread-bakers.v116.n042.3 --------------- From: maybelle Subject: ABM Homemade Wonder Bread Date: Mon, 7 Nov 2016 14:14:10 -0800 I think I found this recipe at Allrecipes.com long ago. The ABM Homemade Wonder Bread makes a soft loaf of white bread. ABM Homemade Wonder Bread 2 1/2 teaspoons active dry yeast 1/4 cup warm water, (110F) 1 tablespoon white sugar 4 cups all-purpose flour 1/4 cup instant potato flakes 1/4 cup powdered milk 2 teaspoons salt 1/4 cup white sugar 2 tablespoons butter or margarine 1 cup warm water, (110F) Whisk together the yeast, 1/4 cup warm water and 1 T sugar. Allow to sit for 15 minutes. Add ingredients in the order suggested by your machine's manufacturer, including the yeast mixture. Select the basic and light crust setting. This recipe yields a 2 pound loaf. Comments: A white bread recipe without a stong yeast flavor. Proofing the yeast first eliminates some of the yeast taste from the final product. *** Kindness is the language which the deaf can hear and the blind can see. Mark Twain found at Wikiquote under the Creative Commons 3.0 license. --------------- MESSAGE bread-bakers.v116.n042.4 --------------- From: Sue Subject: Fluffy Dinner Rolls Date: Mon, 7 Nov 2016 20:22:25 -0500 (EST) I recently received my Cook's Illustrated compendium of 2016 issues. The recipe for dinner rolls in the February issue intrigued me as it called for a flour paste to be added to the dough. Aside from the difficulty I had shaping the dough because my dough was too wet, the finished rolls were great. The author of the article described the crumb as "plush," and I think that was a good word. I will definitely try this recipe again and probably use for Thanksgiving. Hopefully the recipe doubles well. I also learned a few things from the article. The first rise helps in formation of gluten. The sugar and salt are added after the first rise so they don't impair that aspect of gluten development. The rolling of the dough to form cylinders helps with the finished texture. Fluffy Dinner Rolls (makes 12 large rolls) Cook's Illustrated Magazine, Feb 2016 This recipe is derived from an Asian technique involving a cooked flour paste (tangzhong) that becomes an ingredient in the dough. The rolls are fluffy and moist, retaining their freshness for several days. They can be rewarmed by wrapping in aluminum foil and heating in a 350F oven for 15 min. Tanzhong (flour paste) 1/2 c water 3 T bread flour Mix water and bread flour together and microwave on high for 40-80 sec as needed, stopping and whisking every 20 sec until the mixture is thick and forms stiff mounds. Dough 1/2 c cold milk 1 large egg 2 c (11 oz) bread flour* (see Note) 1 1/2 tsp instant yeast 2 tbsp sugar 1 tsp salt 4 tbsp softened unsalted butter Whisk together the warm/hot tanzhong and cold milk in a mixing bowl. Add egg, whisk again. Add flour and yeast. Mix on low with dough hook a few minutes until all of the flour is moistened. Let stand 15 min. Add sugar and salt. Mix with dough hook on medium-low for 5 min. Then while mixing, add softened butter 1 tbsp at a time. Mix and scrape (occasionallyfor another 5 min. The dough should be very tacky. Briefly knead dough on a lightly floured surface. Form a ball and transfer to a lightly greased bowl. Spray surface lightly with vegetable oil. Cover with plastic wrap and let rise for an hour or until doubled in volume. Grease a 9-inch round cake or spring form pan. Transfer dough to counter and press out all air. Pat and stretch dough to form an 8 x 9-inch rectangle. Cut along the long way into 4 strips then cut each strip into 3 rectangles. Stretch each piece into an 8 x 2-inch rectangle, then roll from the short side into a tight cylinder. Place 10 cylinders in the pan, seam side down, arranged like spokes on a wheel close to the pan edge so the center is empty. Place the remaining 2 cylinders in the center empty space. Cover with plastic wrap and let rise 45-60 min, until doubled. When rolls are nearly doubled, move oven rack to the lowest level and preheat to 375F. Bake rolls 25-30 min, until deep golden brown. Cool on a rack for 3 minutes then remove from pan to the rack. Brush with melted butter and cool at least 20 min before serving. *Note: Despite my careful attention to flour weight and liquid level, the dough was extremely wet, more so than shown in the CI article photo. This might possibly due to the brand of bread flour. You might have to adjust the amount of flour depending on your source. It still should be very tacky. --------------- MESSAGE bread-bakers.v116.n042.5 --------------- From: Joan Ross Subject: Pretzel Bread Date: Tue, 8 Nov 2016 05:46:48 -0500 Pretzel Bread ( source All Recipes ) The recipe makes for a chewy crust, slightly dense bread or roll Make sure to let the dough rise double for best texture Also use rapid rise yeast as instructed below in the recipe Dough: 1 cup milk ( I have even used skim milk ) 2 tablespoons butter or margarine 2 tablespoons brown sugar 1 envelope rapid rise Yeast ( make sure not expired ) 2 teaspoons salt 3 cups all-purpose flour, or more as needed Boiling Solution: 3 quarts water 3/4 cup baking soda Egg Wash: 1 egg 1 teaspoon water Directions Heat milk and butter until warm (100F to 110F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size in a warm place Preheat oven to 400F Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet. Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350F and bake an additional 10 to 12 minutes or until the loaves are evenly browned. Remove from pan and cool on a wire rack. Optional to brush with some melted butter and sprinkle on some coarse salt after baking if desired Yield: 2 loaves or may be formed into 8 rolls instead --------------- MESSAGE bread-bakers.v116.n042.6 --------------- From: Joan Ross Subject: Bread Machine Dill Pickle Bread Date: Wed, 9 Nov 2016 04:32:24 -0500 Bread Machine Dill Pickle Bread One of my favorite sandwich breads, moist and flavorful 1 1/4 cup dill pickle juiced strained ( I prefer Claussen brand ) 2 Tbs olive oil preferred but can use another salad oil 1 Tbs dried dilll weed 3 cups bread flour or more as needed 2 Tbs sugar 2 Tbs active dry yeast Follow your breadmaker instructions for the order of adding the ingredients to produce a soft pliable dough on the regular bread cycle. Yield: I large loaf Note: no salt needed for this recipe --------------- MESSAGE bread-bakers.v116.n042.7 --------------- From: Steve Boucher Subject: My Go To Bread Machine Breakfast Bread Date: Wed, 9 Nov 2016 17:02:42 +0000 Raisin Spice Ingredients 1 1/4 c room temperature water 1 1/2 tbsp canola oil 2 tbsp brown sugar 1/2 tsp salt 1 c whole wheat flour 1 3/4 c unbleached flour 1/4 tsp cinnamon, ground 1/4 tsp mace, ground 1/4 tsp allspice, ground 1/4 tsp nutmeg, ground 1/4 tsp cloves, ground 1 c rounded raisins 1 1/2 tbsp powdered whey 2 tsp dry yeast Directions Put the ingredients into the bread machine in the order given. --------------- MESSAGE bread-bakers.v116.n042.8 --------------- From: Joan Ross Subject: Cottage Cheese Pan Rolls Date: Thu, 10 Nov 2016 05:31:27 -0500 I have had this unusal recipe for so many years. Everyone loves the rolls and never guesses cottage cheese is in the recipe! Cottage Cheese Pan Rolls 2 pkts active dry yeast 1/4 cup warm water 3 cups plain cottage cheese 1/4 cup sugar 2 tsp Salt 1/2 tsp baking soda 2 eggs room temperature 1/2 cup warm water 6 cups or more all purpose flour Dissolve yeast in the warm water till foamy. Heat the cottage cheese until warm, along with sugar, salt, baking soda and one half cup of water. I use the microwave to do this but one can use the stove top too. Then add the dissolved yeast and mix in 1 cup of flour with an electric mixer to combine very well and smooth. Gradually stir in by hand enough additional flour to make a soft elastic dough. Place dough in an oiled bowl, cover and let rise double and light in a warm place. Punch down dough and divide into 24 pieces. Roll pieces into a ball shape. Place the balls into two greased 9 inch pan and cover and let rise double about 45 minutes in a warm place. Bake in a preheated 350F oven 20 minutes or until golden and done. Remove rolls from pans to cool. Rolls are dense but moist textured and most delicious. The cottage cheese gives a good flavor You can also bake the rolls ,12, in a 9 by 13 pan. These also freeze well. Yield 12 rolls --------------- MESSAGE bread-bakers.v116.n042.9 --------------- From: Joan Ross Subject: Buttery Corn Bread Date: Fri, 11 Nov 2016 05:46:11 -0500 I like this recipe because it makes a nice large pan and leftovers freeze well. *Buttery Corn Bread* 2/3 cup butter (softened to room temp) 1 cup sugar 3 eggs 1 2/3 cup sweet milk (not buttermilk) 2 1/3 cups all purpose flour 1 cup cornmeal - ( I like to use yellow stone ground cornmeal for all my cornbread recipes) 4 1/2 tsp baking powder 1 tsp salt Preheat oven to 400F. In mixing bowl cream butter and sugar with electric mixer. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with milk-egg mixture. Pour into a well greased 9 x 13 pan. Bake 400F about 25 minutes or until a toothpick comes out clean in center. Cool to warm, then cut and serve. Note: if using a pyrex glass pan, reduce heat to 375F and bake about 30 minutes or until tested done in center Freezes well Yield 12 servings and best served warm --------------- MESSAGE bread-bakers.v116.n042.10 --------------- From: Debbie Rogers Subject: TEXAS PECAN FRUIT CAKE Date: Fri, 11 Nov 2016 14:42:58 +0000 I make this every year! TEXAS PECAN FRUIT CAKE Source: Chattanooga Times Free Press 3 cups sugar 1 lb butter 7 eggs 1 lb candied cherries (I use 1 lb red and 1 lb green) 1/2 lb candied pineapple (I leave this out) 5 cups all purpose flour 2 oz bottle of lemon extract (or 2 1-oz bottles) 1 tsp baking soda 1 quart pecan halves *Cream sugar, butter and add well beaten egg yolks. *Add 2 1/2 cups flour, baking soda and lemon extract. Beat well. *Add 2 cups flour. Beat well. *Add 1/2 cup flour to the cherries, pineapple and pecans. Coat well. *Mix into cake batter. *Beat egg whites until they hard peak. Fold into cake. *I do this part (fruit, nuts, egg whites) with my hands. Pour (I "glob" it into the pan with my hands since they are already in the mixture) into tube pan lined with wax paper. *Wash hands. *Cover top and bottom of cake pan with aluminum foil. Bake at 250F for 4 hours or till done. When cool, wrap in cheesecloth and soak in Amaretto. (Optional but highly recommended!) --------------- MESSAGE bread-bakers.v116.n042.11 --------------- From: Lobo Subject: Dill Pickle Rye Bread Date: Fri, 11 Nov 2016 11:11:48 -0700 Dill Pickle Rye Bread This is a tasty rye bread with a subtle hint of dill pickles. Great for meat sandwiches! Makes 1-1/2 Pound loaf 3/4 cup water + 1/4 t sugar 3 teaspoons instant yeast 1 cup pickle juice (I use only Claussen's pickles) 1 whole egg 2 tablespoons shortening 2 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon dill weed 1 1/2 teaspoons caraway seed 1 1/2 cups rye flour 3 cups bread flour Mix, knead, let rise to double, punch down, let rise to double. Form loaves, let rise to double. Bake at 350F about 40 mins. Variations: 1. Grind caraway in blender or coffee grinder for flavor without the seed crunch. 2. Add chopped onion or 1 tsp. onion powder. 3. Add 2 to 4 tbsp. fresh minced dill weed (the ferny part) --------------- MESSAGE bread-bakers.v116.n042.12 --------------- From: Joan Ross Subject: Mom's Sour Cream Muffins Date: Sat, 12 Nov 2016 04:30:11 -0500 This recipe is from my mom. These are a rich, not overly sweet muffin that she would serve for breakfast or lunch which was often served with butter and jam or with berries and whipped cream as a dessert *Mom's Sour Cream Muffins * 1 3/4 cup sifted flour 1/4 tsp. salt 3 Tbs. sugar 1/2 tsp. baking soda 1 egg 1 1/2 cups sour cream Sift dry ingredients together - set aside Beat egg till foamy Beat sour cream into egg Stir in the dry ingredients into the sour cream mixture just to blend well Fill paper lined muffin tins 3/4 full with batter Bake muffins at 425F about 20 minutes or tested done in center Yield: depends on size of the muffin cups These freeze well. --------------- END bread-bakers.v116.n042 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved