Date: Mon, 30 Jan 2017 05:27:46 +0000 --------------- BEGIN bread-bakers.v117.n004 --------------- 01. Pumpkin Spice Scones (Reggie Dwork) 02. Cornmeal Yeast Rolls (Reggie Dwork) 03. Badger State Muffins (Natalie Frankel) 04. Apple Yam Loaf (Reggie Dwork) 05. Granola Dough - No-Knead (Reggie Dwork) 06. Great Plains Granola Bread - No-Knead (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n004.1 --------------- Date: Sun, 29 Jan 2017 12:23:04 -0800 From: Reggie Dwork Subject: Pumpkin Spice Scones * Exported from MasterCook * Scones, Pumpkin Spice Recipe By :Krissy Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Breakfast Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 2 cups all-purpose flour 1/3 cup packed brown sugar 1 tablespoon baking powder 1 tablespoon pumpkin pie spice 1/2 teaspoon salt 1/2 cup very cold unsalted butter -- (1 stick) 1/2 cup canned pumpkin 3 tablespoons half and half 1 large egg 1 teaspoon vanilla extract -- or paste Glaze: 2 cups confectioner's sugar 4 tablespoons half and half 1/2 teaspoon vanilla paste -- optional 1/2 teaspoon pumpkin pie spice -- to 1 tsp Sit back and relax with a hot cup of tea and these homemade Pumpkin Spice Scones. No matter the time of day, you should sip joyfully and enjoy a treat! Prep: 20 min Cook: 15 min Total: 35 min Serves 6 Preheat oven to 425F. Line a baking sheet with parchment paper. Combine flour, brown sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1" thick rectangle. Use a large floured chef's knife to slice the dough into half lengthwise and then into thirds going the other direction to yield 6 squares. Then, cut each of those squared diagonally to create 12 triangular slices of dough. Place on prepared baking sheet by transferring using a floured spatula. Bake for 14 to 16 minutes in the top rack of the preheated oven. Do not open oven door until cooking time is almost complete. Scones should begin to turn light brown and be done cooking within a couple minutes of being able to smell them. Immediately remove from baking sheet and place on wire rack to cool. While the scones are cooling, make the glaze. Mix the powdered sugar and half and half together until smooth with the vanilla paste, if using. Use a whisk to drizzle a layer of plain glaze over the top of each scone, reserving a third to half of the glaze for the spiced version Add pumpkin pie spice to remaining glaze and drizzle remaining glaze over each scone using a whisk. Allow the icing to dry before serving (at least 1 hour). S(Internet address): "http://selfproclaimedfoodie.com/pumpkin-spice-scones/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 403 Calories; 3g Fat (7.8% calories from fat); 6g Protein; 87g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 448mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 3 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n004.2 --------------- Date: Sun, 29 Jan 2017 19:27:42 -0800 From: Reggie Dwork Subject: Cornmeal Yeast Rolls We made these today. We used medium-grind cornmeal (Bob's Red Mill), but should have used a fine grind. The dough was very wet after the rise - it took a lot of extra flour to make it non-sticky in the final step. The rolls tasted very good but were a bit heavy. We'll definitely try it again. * Exported from MasterCook * Rolls, Cornmeal Yeast Recipe By :Krissy Serving Size : 16 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Grains Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 1/2 cup cornmeal 1/2 cup unsalted butter 1/4 cup sugar 2 teaspoons salt 2 teaspoons active dry yeast -- (1 packet) 1/2 cup warm water 1 teaspoon sugar 2 eggs -- well-beaten 4 cups bread flour -- plus up to 1 additional cup as needed 1 tablespoon olive oil These super softy and tasty Cornmeal Yeast Rolls can be served as dinner rolls or you can use them as perfect buns for burgers, pulled pork, or sliders. Prep: 30 min Cook: 15 min Total: 45 min Yield: 16 rolls In a medium saucepan over medium heat, combine milk, cornmeal, cube of cold butter, sugar and salt. Stir together and cook about 5 minutes. Remove from heat and allow to cool. Mixture will thicken as it cools. In the bowl of your stand mixer, add active dry yeast, 1/2 cup warm water (110F), and 1 teaspoon sugar and allow to get foamy, about 10 minutes. Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add 3 cups flour and mix to make a soft dough. Add one more additional cup of flour and knead on speed 2-4 for 5 minutes. Place dough in bowl that has been greased with olive oil. Cover loosely with plastic wrap and allow to rise for one hour in warm room. Preheat the oven to 375F. Punch down dough and place on a very well floured surface. Work in as much flour as needed to be able to handle dough without it sticking to your hands. Cut into 16 equal sized pieces. Tuck corners under each piece of dough to create a nice dome top and set on a large parchment or silpat lined baking sheet. Bake rolls in preheated oven for 12 to 15 minutes. Rub tops with butter as soon as you remove them from the oven. Serve warm as dinner rolls or allow to cool and use as buns (8 large) or slider buns (16). S(Internet Address): "http://selfproclaimedfoodie.com/cornmeal-yeast-rolls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 9g Fat (33.5% calories from fat); 7g Protein; 33g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 292mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n004.3 --------------- Date: Mon, 2 Jan 2017 20:47:22 -0600 From: "Natalie Frankel" Subject: Badger State Muffins * Exported from MasterCook * Muffins, Badger State Recipe By :M&M Cafe, Monticello, WI Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Nuts Posted Side Dishes Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apples -- cored, shredded or chopped, skin on 2/3 cup sugar -- or less, I used 1/2 cup 1/2 cup cranberries -- chopped (see note) 1/2 cup carrots -- shredded 1/2 cup walnuts -- chopped 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon coriander 1/4 teaspoon salt 1 egg 1/4 cup oil Note: You can use dried cranberries soaked in warm orange juice and drained in place of fresh cranberries. Preheat oven to 375F. Line a 12 muffin pan with paper liners. Combine dry ingredients. Add apples, sugar, cranberries, carrots, and nuts. Add egg and oil and mix well, but don't overmix. Fill muffin cups and bake 20-25 minutes. Cool 5 min in pans and then on rack. Source: "Cafe Wisconsin Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 8g Fat (39.7% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 218mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n004.4 --------------- Date: Sun, 29 Jan 2017 21:06:16 -0800 From: Reggie Dwork Subject: Apple Yam Loaf * Exported from MasterCook * Bread, Apple Yam Loaf Recipe By :Donna Washburn & Heather Butt Serving Size : 20 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruits Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple juice -- unsweetened 1/2 cup yams -- canned, drained and chopped 1 medium apple -- shredded or chopped 1 1/4 teaspoons salt 2 tablespoons butter -- room temperature 3 3/4 cups bread flour 1 1/4 teaspoons bread machine yeast Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan in the oven chamber. Select sweet cycle. Tip: One medium apple yields approximately 3/4 cup shredded apple. No need to peel; just core, then grate or chop. Variations: We tested this recipe with both Granny Smith and McIntosh apples, but you can try Spy, Cortland or your favorite regional baking apple. Try substituting an equal amount of unsweetened applesauce for the apple. Description: "A golden-colored, apple-sweetened bread" Source: "300 Best Bread Machine Recipes, ISBN 978-0-778-0244-0" Yield: "2 pounds" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 2g Fat (12.8% calories from fat); 3g Protein; 22g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 146mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat. --------------- MESSAGE bread-bakers.v117.n004.5 --------------- Date: Sun, 29 Jan 2017 21:17:51 -0800 From: Reggie Dwork Subject: Granola Dough - No-Knead Granola Dough "200 Fast & Easy Artisan Breads: No-Knead, One Bowl" Judith Fertig ISBN 978-0-7788-0211-2 Makes enough dough for bread, rolls, pizza or flatbread to serve 12 to 16 Equipment: * Instant-read thermometer * 16-cup (4 L) mixing bowl * Wooden spoon or Danish dough whisk Choose your favorite granola, then grind it into a coarse flour for this dough. Tips About 2 1/2 cups (625 mL) prepared granola will grind in the food processor to 2 cups (500 mL) granola "flour." The dried fruit and nuts might still be in larger pieces, but that will add to the texture of the loaf. Higher-protein flours absorb less water. If you are using bread flour (or Canadian all-purpose flour), reserve 1/2 cup (125 mL) of flour until after you mix the remainder. Add just enough flour to make a thick, paste-like dough. 4 1/2 cups (1.125 L) unbleached all-purpose or bread flour 2 cups (500 mL) ground granola 2 tbsp (25 mL) instant or bread machine yeast 1 1/2 tbsp (22 mL) fine table or kosher salt 2 tsp (10 mL) ground cinnamon or apple pie spice 3 cups (750 mL) lukewarm water (about 100°F/38°C) 1. Measure. One at a time, spoon the flour and granola into a measuring cup, level with a knife or your finger, then dump into the mixing bowl. Combine well. 2. Mix. Add the yeast, salt and cinnamon to the flour mixture. Stir together with a wooden spoon or Danish dough whisk. Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass. 3. Rise. Cover the bowl with plastic wrap and let rise at room temperature (72°F/22°C) in a draft-free place for 2 hours or until the dough has risen nearly to the top of the bowl and has a sponge-like appearance. 4. Use right away or refrigerate. Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 3 days before baking. --------------- MESSAGE bread-bakers.v117.n004.6 --------------- Date: Sun, 29 Jan 2017 21:19:46 -0800 From: Reggie Dwork Subject: Great Plains Granola Bread - No-Knead Great Plains Granola Bread "200 Fast & Easy Artisan Breads: No-Knead, One Bowl" Judith Fertig ISBN 978-0-7788-0211-2 Makes 2 loaves, to serve 16 Equipment: * Two 9- by 5-inch (23 by 12.5 cm) loaf pans, greased * Broiler pan * Baking stone I like this bread baked in a pan so that it's easy to slice, toast and slather with butter in the morning. Its mellow, slightly spicy flavor is a result of all the goodies in the granola you grind and use to make the dough. 1 recipe prepared Granola Dough Unbleached all-purpose or bread flour 2 cups (500 mL) hot water 1. Form. Place dough on a floured surface and dust very lightly with flour. Divide it in half with a serrated knife and dough scraper. Flour your hands. Working the dough as little as possible and adding flour as necessary, form each portion into an 8-inch (20 cm) cylinder. Smooth the dough with your hands to form a soft, non-sticky skin. Pinch any seams together. Lightly flour any sticky places on the dough. The dough should feel soft and smooth all over, like a baby's skin, but not at all sticky. 2. Rest. Place each cylinder in a prepared loaf pan. Cover with tea towels and let rest at room temperature for 40 minutes. 3. Prepare oven for artisan baking. About 30 minutes before baking, place the broiler pan on the lower shelf and the baking stone on the middle shelf of the oven. Preheat to 400°F (200°C). 4. Place loaf pans on baking stone and add water to broiler pan. Using an oven mitt, carefully pull the middle rack of the oven out several inches. Place the loaf pans at least 3 inches (7.5 cm) apart on the hot stone. Push the middle rack back in place. Pull the lower rack out, pour the hot water into the broiler pan and push the lower rack back in place. Close the oven door immediately so the steam will envelop the oven. 5. Bake. Bake for 27 to 30 minutes or until the crust is a medium dark brown and an instant-read thermometer inserted in the center of the loafs registers at least 190°F (90°C). Transfer to a wire rack to cool in pans for 10 minutes. Remove from pans and let cool on rack. --------------- END bread-bakers.v117.n004 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved