Date: Mon, 25 Dec 2017 07:43:27 +0000 --------------- BEGIN bread-bakers.v117.n050 --------------- 01. No-Knead Casserole Bread (maybelle) 02. Butter Crust Bread (maybelle) 03. Best wishes to all (Reggie Dwork) 04. Nana's Christmas Stollen Bread 1 (Reggie Dwork) 05. Ensaimadas Rolls (Reggie Dwork) 06. One Hundred Percent Rye Bread (Reggie Dwork) 07. Bread Machine Spent Grain Wheat Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n050.1 --------------- Date: Mon, 18 Dec 2017 09:19:10 -0800 From: maybelle Subject: No-Knead Casserole Bread Prep Time: 15 min | Cook Time: prep: 15 min. + rising bake: 45 min. | Servings: 16 servings Ingredients: 2 tablespoons sugar 2 packages (1/4 ounce each) quick-rise yeast 1-1/2 teaspoons salt 1/2 teaspoon pepper 5-1/2 cups all-purpose flour 2 cups water 2 tablespoons butter, cubed 3/4 cup plus 2 tablespoons shredded cheddar cheese, divided 1/4 cup finely chopped onion Directions: In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120F - 130F; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes. Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350F. Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature. Yield: 1 loaf (16 slices). Nutritional Info: 204 calories: 1 slice Total Carbohydrates: 35g carbohydrate (2g sugars) 10mg cholesterol 4g fat (2g saturated fat) 1g fiber 6g protein. 272mg sodium Source: https://www.tasteofhome.com/recipes/no-knead-casserole-bread --------------- MESSAGE bread-bakers.v117.n050.2 --------------- Date: Mon, 18 Dec 2017 09:20:56 -0800 From: maybelle Subject: Butter Crust Bread I think I found this recipe at the King Arthur Flour website long ago. Makes a really nice loaf of bread. Butter Crust Bread Servings: 12 Ingredients: 1 cup warm water 1 tablespoon yeast 1 tablespoon sugar 2 3/4 cups flour 3 tablespoons dried milk 2 tablespoons cold butter, cut into 2 pieces 1 teaspoon salt 2 tablespoons butter, melted Directions: Add all ingredients to a food processor bowl EXCEPT the melted butter and water. Combine ingredients until well mixed. Add the water until a soft dough starts to form. Let rest a couple minutes. Process until a soft dough forms. Take dough out of food processor bowl and knead gently a few times in a large mixing bowl. Cover with plastic wrap and let rest 10 minutes. Remove and shape dough into a loaf. Place in a greased 8-inch loaf pan. Cut a 7-inch slash into top of dough. Pour the cooled melted butter into slash area. Let rise until double. Preheat oven to 375F. Bake 25 to 30 minutes or until golden. Makes 1 loaf. Source: King Arthur Flour? - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1742 Calories; 50g Fat (26.0% calories from fat); 41g Protein; 279g Carbohydrate; 13g Dietary Fiber; 124mg Cholesterol; 2620mg Sodium. Exchanges: 17 1/2 Grain(Starch); 1/2 Lean Meat; 9 Fat; 1 Other Carbohydrates. -- 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.v117.n050.3 --------------- Date: Sun, 24 Dec 2017 23:18:39 -0800 From: Reggie Dwork Subject: Best wishes to all Jeff and I wish all of you the very best this holiday season and for all of next year. Reggie & Jeff --------------- MESSAGE bread-bakers.v117.n050.4 --------------- Date: Tue, 19 Dec 2017 14:40:55 -0800 From: Reggie Dwork Subject: Nana's Christmas Stollen Bread 1 * Exported from MasterCook * Bread, Nana's Christmas Stollen 1 Recipe By :Christine L. Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Christmas Fruit Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 1/2 cup white sugar 3/4 cup butter 1/2 teaspoon salt 2 eggs 2 egg yolks 5 2/3 cups all-purpose flour 1 ounce active dry yeast 1/2 teaspoon ground cardamom 1/2 cup raisins 1/2 cup candied citrus peel 1/2 cup candied cherries A German Christmas treat. This recipe was handed down by my great grandmother to my grandmother to my mother. Bake: 25 min Total: 25 min Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix. Add to 3 cups flour and yeast in food processor. Process and let rise until double. Add cardamom, raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl. When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double. Bake at 375F (190C) for 25 minutes. Remove to rack. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 5g Fat (29.8% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 83mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1219 --------------- MESSAGE bread-bakers.v117.n050.5 --------------- Date: Tue, 19 Dec 2017 14:42:10 -0800 From: Reggie Dwork Subject: Ensaimadas Rolls * Exported from MasterCook * Rolls, Ensaimadas Recipe By :Angela Dimayuga Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Ethnic Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast 6 1/2 teaspoons sugar -- plus 1/2 cup sugar 1/2 cup lukewarm milk -- (105-110F) 6 large egg yolks 3 cups all-purpose flour -- divided 1 1/2 teaspoons kosher salt 8 tablespoons unsalted butter -- room temp; plus 4 tablespoons melted unsalted butter -- slightly cooled, divided Nonstick vegetable oil spray 1/2 cup grated Parmesan cheese -- plus more Special Equipment: Two 6-cup jumbo muffin pans; a 1/2" diameter wooden dowel Filipino Combine yeast, 1/2 tsp. sugar, and 3 Tbsp. lukewarm water in the bowl of a stand mixer. Cover bowl and let mixture sit until foamy and active, about 10 minutes. Whisk milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast mixture until smooth. Cover and let sit until very bubbly, 1-1 1/2 hours. Add salt, remaining 3 egg yolks, 1/4 cup sugar, and remaining 2 1/4 cup flour to mixture. Fit mixer with dough hook and mix dough on medium-low speed until smooth and elastic, 6-8 minutes (it will be sticky). Add 8 Tbsp. room-temperature butter 1 Tbsp. at a time, mixing until completely incorporated after each addition (about 1 minute each time). Dough should be very easy to stretch. Cover bowl and let dough rise in a warm draft-free place until doubled in size, about 2 hours. Preheat oven to 325F. Coat muffin cups with nonstick spray and line with 4" squares of parchment paper. Punch down dough; divide into 12 pieces. Working with 1 piece and covering the rest, roll out to a 14x3" rectangle. Brush lightly with melted butter and sprinkle with a little cheese (about 2 tsp.). Working at an angle so dough wraps down the length of dowel, roll dough toward you around dowel. Slide dough off dowel (it will scrunch up a bit). Stretch out to 8-10" long and coil around itself to make a snail-shell shape; place in a muffin cup. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise until puffy and dough springs back when gently pressed, 25-35 minutes. Bake ensaimadas until golden brown and puffed, 20-25 minutes. Brush with remaining melted butter; sprinkle with more Parmesan and remaining 6 tsp. sugar. Do Ahead: Dough can be made (do not let rise) 12 hours ahead. Cover and chill. Let dough come to room temperature, then let rise until doubled before proceeding, 1-2 hours. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 16g Fat (45.6% calories from fat); 7g Protein; 35g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. Serving Ideas : Typically served on Christmas NOTES : 2017 - 1219 --------------- MESSAGE bread-bakers.v117.n050.6 --------------- Date: Tue, 19 Dec 2017 14:43:21 -0800 From: Reggie Dwork Subject: One Hundred Percent Rye Bread * Exported from MasterCook * Bread, One Hundred Percent Rye Recipe By :Lisa Eager Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Potatoes Sandwiches Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dark molasses 1 1/4 cups warm water 2 tablespoons active dry yeast 5 cups medium rye flour 1/4 cup wheat gluten 1/2 cup instant potato flakes 1 tablespoon salt 3 tablespoons shortening 2 tablespoons caraway seed 2 tablespoons cornmeal The potato flakes keep this dense loaf from developing a case of the 'dry crumblies' since potato starch attracts water to help keep it soft. In a small bowl, mix together the molasses and warm water; stir in the yeast. Let stand for 10 minutes, or until foamy. In a large bowl, stir together the rye flour, gluten, potato flakes, and salt. Add the yeast mixture and shortening to the dry ingredients, and stir until stirring is too difficult. Turn the dough out onto a floured surface, and knead for 8 to 10 minutes. It's okay to take a few breaks. Place bowl upside down over the dough, and let dough rise until double in size, about 45 minutes. When the dough has risen, flatten out to remove air bubbles, and roll up into a nice tight loaf. Grease a baking sheet, and sprinkle with cornmeal. Place the loaf on the sheet, and let rise in a warm place until double, about 45 minutes Preheat the oven to 400F (200C). Bake the loaf for 35 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom. Bread machine instructions: Place ingredients into the bread pan in the order suggested by the manufacturer. Select the DOUGH cycle. Continue from step 2 above. Or, select BASIC 2 POUND, and press START. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 5g Fat (15.6% calories from fat); 9g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 550mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1219 --------------- MESSAGE bread-bakers.v117.n050.7 --------------- Date: Tue, 19 Dec 2017 14:46:26 -0800 From: Reggie Dwork Subject: Bread Machine Spent Grain Wheat Bread * Exported from MasterCook * Bread Machine Spent Grain Wheat Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 3 tablespoons honey 3 tablespoons butter -- softened 1/4 cup spent grain -- to 3/4C Note 1 1/2 tablespoons powdered milk 1 teaspoon sugar -- white 1 teaspoon salt 1/2 cup rye flour 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1/4 cup vital wheat gluten 1 teaspoon active dry yeast Note: left over from brewing beer or see note and can be made with the following changes: - cracked bulgar wheat instead of spent grains. - maple syrup instead of honey - 2 tsp of yeast instead of one and it worked out great. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select whole wheat cycle; press Start. If using the delay timer, decrease water by 1 tablespoon. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 4g Fat (18.5% calories from fat); 9g Protein; 32g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 220mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1219 --------------- END bread-bakers.v117.n050 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved