Date: Sun, 01 Jul 2018 06:20:13 +0000 --------------- BEGIN bread-bakers.v118.n024 --------------- 01. Butter Egg Bread (Reggie Dwork) 02. Chef John's Buttermilk Biscuits (Reggie Dwork) 03. German Seed Bread - Dreikernebrot (Reggie Dwork) 04. Grapefruit Poppy Seed Bread (Reggie Dwork) 05. Raisin Bread for Raisin Lovers (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n024.1 --------------- Date: Sat, 30 Jun 2018 22:49:11 -0700 From: Reggie Dwork Subject: Butter Egg Bread * Exported from MasterCook * Bread, Butter Egg Recipe By :ELIZABETH YETTER Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Food Processor Hand Made Posted Sandwiches Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- (soft) 1/4 cup sugar 1/4 cups water -- (room temperature) 1 tablespoon active dry yeast 3/4 cup cream -- (room temp) 2 large eggs 2 egg yolks 1/2 teaspoon salt 4 1/2 cups bread flour Prep: 2:30 Cook: 50 min Total: 3:20 Yield: 2 loaves Serving: 18-20 This rich bread is a special bread that should only be made for special occasions. The one cup of butter and the eggs make a delicious bread that is such a treat to serve when the weather is getting cooler. In a large bowl, cream butter and sugar. Add water, yeast, and cream. Stir until yeast is dissolved. Mix in eggs, yolks, and salt. Add 3 cups of bread flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size. Punch down dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Divide dough in half. Shape each half into a loaf of bread. Set each loaf into greased 8 x 4-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size. Bake loaf at 375 degrees F for 50 minutes or until the bread is golden brown and sounds hollow when the tops are tapped. Remove loaf from pan and let cool on a rack. Tips: Spraying loaves with water while they bake will produce a crispy crust. Brush loaves with egg white before baking to produce a shiny crust. Brush loaves with milk before baking to produce a dark, shiny crust. Brush loaves with butter immediately after baking to produce a soft crust. Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising. To keep bread soft, store in a plastic bag. Store flour properly to keep it from spoiling. Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe. You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk. Milk can be replaced with soy milk. There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe. Add a cup of raisins or dried cranberries to the bread dough for extra sweetness. S(Internet Address): https://www.thespruce.com/butter-egg-bread-recipe-427472 Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 13g Fat (48.8% calories from fat); 5g Protein; 25g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 67mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1118 --------------- MESSAGE bread-bakers.v118.n024.2 --------------- Date: Sat, 30 Jun 2018 22:54:07 -0700 From: Reggie Dwork Subject: Chef John's Buttermilk Biscuits * Exported from MasterCook * Biscuits, Chef John's Buttermilk Recipe By :Chef John Serving Size : 12 Preparation Time :0:20 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon baking soda 7 tablespoons unsalted butter -- chilled in freezer and cut into thin slices 3/4 cup cold buttermilk 2 tablespoons buttermilk -- for brushing This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This is a favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots. Preheat oven to 425F (220C). Line a baking sheet with a silicone baking mat or parchment paper. Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined. Turn dough onto a floured work surface, pat together into a rectangle. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times. Roll dough on a floured surface to about 1/2" thick. Cut out 12 biscuits using a 2 1/2" round biscuit cutter. Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush the tops of biscuits with 2 tablespoons buttermilk. Bake in the preheated oven until browned, about 15 minutes. NOTE: One reviewer stated: How to freeze the un-cooked biscuits so now you always have them on hand, but only have to make them once a week. FYI if you're interested ... make the recipe as is, except don't brush them with the buttermilk. Instead put all the un-cooked biscuits on a cookie sheet with parchment paper on the tray. Cover well with plastic wrap and put in the freezer. Once frozen solid, put into a zip bag and leave in the freezer. When you want to eat them you can have as many or as few as you need. Preheat the oven to 475F and put frozen biscuits on a parchment paper-lined cookie sheet; brush with buttermilk. Put in the oven for 7 minutes, then without opening the oven turn the oven off and leave the biscuits in for 5 more or until lightly browned (don't open the door during this phase until the 5 min. are up). Add 1 min at a time until lightly browned. Remove and enjoy! S(Internet Address): http://allrecipes.com/Recipe/Chef-Johns-Buttermilk-Biscuits Start to Finish Time: "0:35" T(Cook Time): "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 7g Fat (44.6% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 305mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0723 --------------- MESSAGE bread-bakers.v118.n024.3 --------------- Date: Sat, 30 Jun 2018 22:56:27 -0700 From: Reggie Dwork Subject: German Seed Bread - Dreikernebrot * Exported from MasterCook * Bread, German Seed - Dreikernebrot Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1: 1 1/4 cups whole wheat flour -- (145 grams) 6 tablespoons dark rye flour -- (50 grams) 2 tsp. ground flaxseeds 3/8 tsp. salt 5/8 cup water Dough 2: 1 5/8 cups whole wheat flour -- (193 grams) 1/4 tsp. instant yeast 1/2 cup water -- plus 1 tablespoon water Finishing Dough: Doughs 1 and 2 plus: 6 tablespoons whole wheat flour -- (46 grams) 5 tablespoons sesame seeds 5 tablespoons toasted sunflower seeds 5 tablespoons toasted pumpkin seeds 1/2 tsp. salt 2 tsp. iinstant yeast 1 tablespoon honey German Start the bread the evening before you want to bake it. Bring all ingredients to room temperature. In the first bowl mix the first 5 ingredients (Dough 1) until a soft ball forms. For the second bowl, mix the dry ingredients together with the flour until a dough ball can be formed. Knead for 2 minutes, let it rest and knead it again with wet hands. This "sponge" will rise slightly before morning. This dough should be tacky. Wrap Dough 1 in plastic wrap and leave on your table overnight. Place Dough 2 in an oiled bowl, cover with plastic wrap so it doesn't dry out, and refrigerate overnight. To make the finishing dough: In the morning, remove Dough 2 from the refrigerator at least an hour before you use it. Cut or pinch the both doughs into several pieces and place together in a bowl. Sprinkle with the additional 6 tablespoons of flour. Add the sesame, sunflower and pumpkin seeds, along with the salt, yeast (you may soften in 1 tablespoon water if it is not "instant" yeast) and honey and knead together for about 5 minutes. You should have a homogeneous dough by the end of this mixing (this may be done with stand mixer and dough hook). If it is too sticky (not coming off your hands or spoon), you may add a small amount of flour, but since whole wheat flour soaks up a lot of water, try to add as little as possible. Turn out on a lightly floured board and knead for 3 minutes. Let rest 5 minutes. Dough should be firm but slightly tacky (sticks to hands slightly). After 5 minutes, knead again for 1 minute, form into a ball, place in a clean container and cover with a dish towel to let rise. Let rise at room temperature 1-2 hours, or until well risen (almost doubled). I keep my house at 58F in the winter, so my rise took about 4 hours. For a free-standing hearth loaf, shape into a round shape or oval (do not knead again or you will remove air), draw the surface of the dough from top to bottom, and pinch the dough closed on the bottom. Place on a greased cookie sheet. Decorate top if desired (wet with water to stick poppy seeds, sesame seeds or cracked wheat to loaf) and let rise until the loaf is not quite doubled in size. This will take 60 minutes to 2 hours. About 20 minutes before you bake, start preheating your oven to 500F. For free-standing loaf, place an old aluminum pan on the bottom rack and your baking rack on the next level up. See this article on using steam in your oven for more information. Slash surface of bread with sharp razor blade or very sharp knife to about 1/4" deep. To bake, place cookie sheet in oven, pull bottom rack with old pan out and pour about 2 cups of water into it. Close quickly. If you have a spray bottle with water, open oven after 3 and 6 minutes and give 10 quick squirts onto the walls of the oven. Turn oven down to 450F after 10 minutes and bake for 30 to 40 more minutes, or until internal temperature of the bread reaches 200F. Allow loaf to cool completely before slicing or it will still be wet on the inside. Description: "Dense and Chewy Bread Like in Germany" S(Internet Address): http://germanfood.about.com/od/bread/r/gerseedbread.htm - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 6g Fat (23.3% calories from fat); 8g Protein; 37g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 191mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0325 --------------- MESSAGE bread-bakers.v118.n024.4 --------------- Date: Sat, 30 Jun 2018 22:58:17 -0700 From: Reggie Dwork Subject: Grapefruit Poppy Seed Bread * Exported from MasterCook * Bread, Grapefruit Poppy Seed Recipe By :Lisa Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Desserts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- softened 1 2/3 cups sugar -- divided 3 large eggs 3/4 cup vanilla yogurt -- (6 oz) 3 tablespoons poppy seeds 2 tablespoons grated grapefruit rind 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup grapefruit juice Glaze: 1 cup confectioner's sugar 2 tablespoons grapefruit juice Juice and zest your grapefruit for this quick bread. It as a nice tang with a tender crumble. Prep: 15 min Bake: 55 min + cooling Makes: 1 loaf (16 slices) Preheat oven to 350F. In a lg bowl, cream butter and 1 1/3C sugar until light and fluffy. Add eggs, one at a time, beating well after each addition Beat in yogurt, poppy seeds, grapefruit peel and vanilla. In another bowl whisk flour, baking soda and salt; gradually beat into creamed mixture. Transfer to a greased 9x5" loaf pan. Bake 55-65 min or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar. Remove bread from the oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over bread. Cool in pan 10 min; remove to wire rack to cool completely. In a small bowl, mix the glaze ingredients; drizzle over bread. Per slice: Cal 296, Fat 13g, Sat Fat 8g, Carb 43g, Pro 4g, Fiber 1g, Sodium 189mg Source: "allrecipe.com" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 14g Fat (40.3% calories from fat); 4g Protein; 42g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 209mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. NOTES : 2016 - 0508 --------------- MESSAGE bread-bakers.v118.n024.5 --------------- Date: Sat, 30 Jun 2018 23:00:32 -0700 From: Reggie Dwork Subject: Raisin Bread for Raisin Lovers * Exported from MasterCook * Bread, Raisin Bread for Raisin Lovers Recipe By :Averi Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Desserts Fruit Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg -- lightly beaten 2/3 cup milk -- warmed to 95 to 125F, (5 oz) (see instructions below) 1/4 cup unsalted butter -- melted and cooled slightly (half of one stick) 2 1/4 teaspoons instant yeast -- (I use Red Star Platinum) 2 teaspoons granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt -- optional and to taste 2 cups bread flour -- (12 oz) plus 1/3 cup bread flour 1 cup raisins -- heaping Calling all Raisin Lovers, this bread is for you. There's nothing worse than raisin bread that is skimpy on the raisins and this version is anything but and is chock full of raisins in every bite. The bread is chewy and has a hearty outer crust with a dense, soft, and moist interior. Bread can be made entirely by hand, no stand mixer required. Prep: 10 min Cook: 30 min Total: 5 hr Yield: one 9-by-5" loaf (1 lb loaf) In a large mixing bowl, beat the egg; set aside. In a microwave-safe measuring cup or bowl, warm the milk to temperature, about 30 to 45 seconds. Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm the milk according to the yeast manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you're not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast. Add warmed milk to the egg. Add melted butter, yeast, sugar, cinnamon, optional salt, and stir to combine. Add 2 cups bread flour and using a spoon and then your hands, form the dough. Turn dough out onto a floured work-surface or Silpat Non-Stick Baking Mat and knead for 5 to 8 minutes, or until smooth and supple. Kneading may be done in a stand mixer using the dough hook attachment (knead for 5 to 8 minutes), but I kneaded by hand. If necessary, add up to one-third cup additional flour, for 2 and 1/3 cups total (12 oz total by weight), in order for the dough to combine and become smooth. The more flour that is added, the denser and heavier the bread will be; so add it only as necessary. Mound the dough into a ball. Spray mixing bowl (the same one used to make the dough is fine) with cooking spray or lightly grease it, and place dough into bowl.Cover bowl with plastic warp and place in a warm, draft-free place until doubled in size, about two to three hours. Punch dough down, remove it from bowl, and place on Silpat or floured work surface. Sprinkle raisins over the dough and knead them in, for about 2 to 3 minutes. Raisins may have a tendency to come out of dough but just poke them back in. Flatten the dough into a large rectangle, about 8 by-12". I used my hands and just stretched it and finger-massaged it into the rectangle shape, but use a rolling pin if preferred. Starting with a short side, roll dough up into a log. Pinch off ends and place dough log into a sprayed or greased 9-by-5" loaf pan, seam side down. Cover pan with plastic warp and place in a warm, draft-free place until almost doubled in size, about two hours. In the final minutes of the second rise, preheat oven to 375F. Bake for 25 to 35 minutes, or until golden on top. When bread is removed from loaf pan and tapped sharply on the top and bottom, it should sound hollow. Place bread on a wire rack to finish cooling completely before slicing and serving. I wrap bread in plasticwrap, then place it in a large ziptop plastic food storage bag, where it stays fresh for about 5 days. Bread freezes very well and can be made from start to finish, cooled, and placed in a freezer-safe airtight container or a ziplock for up to 3 months. I prefer this bread toasted and with butter and a sprinkle of cinnamon-sugar or Cinnamon-Sugar Butter S(Internet Address): http://www.averiecooks.com/2012/12/raisin-bread-for-raisin-lovers.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 8g Fat (24.9% calories from fat); 7g Protein; 46g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 156mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : It's excellent toasted with butter and sprinkling of cinnamon-sugar. NOTES : 2016 - 0510 --------------- END bread-bakers.v118.n024 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved