Date: Mon, 09 Jul 2018 09:10:34 +0000 --------------- BEGIN bread-bakers.v118.n025 --------------- 01. Re: bread-bakers Digest, Vol 118, Issue 24 (Debbie Rogers) 02. Buttery Hot Dog Buns (Reggie Dwork) 03. Downeast Maine Pumpkin Bread (Reggie Dwork) 04. The Miracle Boule (Reggie Dwork) 05. Country Grit Bread (Reggie Dwork) 06. Millet Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n025.1 --------------- Date: Sun, 1 Jul 2018 21:08:16 +0000 From: Debbie Rogers Subject: Re: bread-bakers Digest, Vol 118, Issue 24 Great selections today! I especially liked the Grapefruit Poppy Seed. I might try that one with orange instead. Great tip on the biscuits about brushing the tops with buttermilk before baking. And I loved the Raisin Bread recipe. Might try that one with dried cranberries. Also the Butter Egg Bread. No changes on that one ? Thank you! --------------- MESSAGE bread-bakers.v118.n025.2 --------------- Date: Sun, 01 Jul 2018 15:06:14 -0700 From: Reggie Dwork Subject: Buttery Hot Dog Buns Reggie's note to all of you ... we bought the New England-style hot dog bun pan from King Arthur and they are the correct shape but they are very tiny. They will not adquately hold the hot dog. They work better for lobster salad then for hot dogs. I was very disappointed in them because I can't locate them anywhere else and I enjoyed the cut in the top as things stay in the bun rather then falling out. Anybody know where I can find the pan shaped like this but with more area to make the buns a larger size (depth and width)?? * Exported from MasterCook * Buns, Buttery Hot Dog Recipe By : King Arthur Flour Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons instant yeast -- (2 1/2 tsp) 227 g lukewarm water -- (1C or 8 oz) 361 g Unbleached All-Purpose Flour -- (3C or 12 2/3 oz) 1 1/4 teaspoons salt 35 g sugar -- (3Tbsp or 1 1/4 oz) 85 g soft unsalted butter -- (1/4C or 3 ox) 35 g nonfat dry milk -- or Baker's Special Dry Milk, (1/4C or 1 1/4 oz) 46 g potato flour -- or instant mashed potato flakes, (1/4C or 1 5/8 oz) Here at King Arthur Flour, we believe that when you're talking hotdogs, the bun is equally (if not more) important as the dog. With this bun, we bring you an ultra-rich, soft bed for your frank, yet something that will hold up to the heaviest of toppings: even mounds of chili and cheese. PREP: 15 mins. to 25 mins. BAKE: 20 mins. to 23 mins. TOTAL: 2:25. to 2:53 Combine all of the ingredients, mixing then kneading to make a smooth dough. Let the dough rise, covered, until nearly doubled in bulk, about 1 hour. Lightly grease a New England-style hot dog bun pan. Gently deflate the dough, and stretch it until it's about 15" long and 6" wide. Place the dough into the pan, stretching it to the edges. Let the dough rise for 45 to 60 minutes, until it comes to within 1/2" of the top of the pan. Towards the end of the rising time, preheat the oven to 350F. Grease a baking sheet, and place it on top of the risen buns. Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe; a cast-iron skillet works well. Bake the buns for 18 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary, to brown the buns. Remove the pan from the oven, and cool the buns in the pan for 5 minutes. Turn them out onto a rack, rounded side up, to cool completely. Slice each bun down the middle vertically, without cutting through the bottom; then cut between the buns to separate them. Tips: To make regular (not New England-style) hot dog buns without a pan, divide the dough into 10 equal pieces and form each piece into a cylinder 6" in length. Transfer buns to a parchment-lined baking sheet. Flatten the buns slightly (dough rises more in the center, so this will give them gently rounded tops), then allow to rise for 90 minutes. Bake in a preheated 350F oven for 15 to 20 minutes. For extra-moist buns with great keeping power, add 2 tablespoons Cake Enhancer to the recipe. Info: Cal 240, Fat 7g, Carb 37g, Sod 310mg, Fiber 2g, Pro 6g S(Internet address): "https://www.kingarthurflour.com/recipes/buttery-hot-dog-buns-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 7g Fat (27.9% calories from fat); 6g Protein; 37g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 290mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0701 --------------- MESSAGE bread-bakers.v118.n025.3 --------------- Date: Mon, 09 Jul 2018 01:45:09 -0700 From: Reggie Dwork Subject: Downeast Maine Pumpkin Bread * Exported from MasterCook * Bread, Downeast Maine Pumpkin Recipe By :Laurie Bennett Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Holidays Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 oz pumpkin puree -- (1 can) 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving! Prep: 15 min Cook: 50 min Ready In: 1:05 Preheat oven to 350F (175C). Grease and flour three 7x3" loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Info: Cal 253, Fat 10g, Carb 41g, Sod 305mg, Fiber 1g, Pro 3g Review: Out of this recipe, I ended up making a dozen Pumpkin muffins and a Pumpkin loaf as well. It is simply scrumptious!! I read all the reviews and took all the suggestions that were offered that were similar. Below is how I ended up re-writing the recipe - it turned out moist, spicy, and DELICIOUS!! My family has already asked me to make this at Christmas!! 15 Oz Can Pumpkin; 4 Eggs; 1/2 Cup Veg. Oil; 1/2 Cup Applesauce (I used sweetened); 2 Cups Sugar; 3 1/2 Cups Flour; 2 Tsp. Baking Soda; 1 1/2 Tsp Salt; 1 Tsp. Cinnamon; Splash of Vanilla; 1/4 Tsp Pumpkin Spice; 1 Cup Walnuts; 1/2 Cup Raisins; 1 Tsp Nutmeg; 1/2 Tsp Cloves; 1/4 Tsp Ground Ginger; Blended and cooked as described in original recipe.. Both placed in the oven at the same time, the Muffins were done in 40 minutes and Bread was done in 1 hr 10 minutes. While on Cooling rack, poked holes in top of muffins and bread, and poured seperate hot Cinnamon Sugar Butter combo over holes, allowing it to seep down inside. Yummmmmmmmy! Will make again and again! Thanks for all the tips everyone! Review: Best pumpkin bread I ever had! Full of flavor and moist. Freezes well. I did, however alter it slightly. Reduced oil to 1/2 cup, adding 1/2 cup applesauce; reduced suger to 2 cups, added 1/2 cup raisens; increased ginger to 1/2 ts and added 1 cup chopped nuts. Review: This is the best recipe for Pumpkin Bread! I always make a double recipe to give as gifts. Buy the 29 oz. can and double all the other ingredients (using 2 bowls is easiest). I've tried it several different ways and this is my favorite: for a SINGLE recipe, use 2 c white sugar and 1 cup brown, 1/2 cup oil and 1 stick unsalted butter that has been melted and cooled. I tried it with vanilla extract but thought this made it too rich. Also, it will take more than an hour to cook. I rely on the toothpick test rather than time to determine doneness. But toward the end, watch it because the top will start to burn. Everyone loves this! Even my picky 1 year old gobbles it up! Review: Wow!! After I tested around to make it healthier, I found the perfect healthy, moist, pumpkin recipe that's low in fact and cholesterol free! Here are the changes for the perfect healthy pumpkin bread: 1. Use fresh pumpkin or even one large sweet potato---fresh is best. 2. Use 2.5 c whole wheat flour, 1/2 c. flax flour, and 1/2 c whole oats. You can make whatever combination of whole grain flour you have or would prefer---it works fine in many ways. 3. Use 2 cups light brown sugar---it's plenty sweet enough. 4. Use 6 egg whites instead of 4 eggs. 5. Replace 1/2 c oil with applesauce. 6. Add a handful of chopped walnuts and a splash of vanilla. This bread is DELICIOUS and sooo good....everyone who had it was like "oh god!!" and just groaning with pleasure (i am not even exaggerating)...enjoy this healthy but still very tasty version! Review: I can't even begin to describe this wonderful, cozy, comforting bread! There are no words! I made exactly as stated and it was perfect!! End of story, no substitutions needed. My loaf pans were a little bigger, so I only got 2 loaves, but that's okay. I baked for the 50 minutes called for and it wasn't quite done (which is fine) so I covered it them w/ foil and continued baking for another 15 minutes. Perfect!! It's like pumpkin pie for breakfast! EDIT!! I did an experimaent (posted in my pics) using Pam for baking to grease & flour my pyrex loaf pan and then the old fashioned method of using crisco (shortening) and dusting the pan w/ flour. The pan done the old fashioned way baked up much better, smooother top and less dark. I explained more in my photos. Thought this may help! :) S(Internet address): "https://www.allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread/" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 10g Fat (34.4% calories from fat); 3g Protein; 41g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 252mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2018 - 0701 --------------- MESSAGE bread-bakers.v118.n025.4 --------------- Date: Mon, 09 Jul 2018 01:47:42 -0700 From: Reggie Dwork Subject: The Miracle Boule * Exported from MasterCook * Bread, The Miracle Boule Recipe By :Laura Calder Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- plus more as needed, (375g) 1 1/4 teaspoons salt 1/4 teaspoon instant yeast Cornmeal -- wheat bran or extra flour, as needed Prep: 10 min Inactive: 14 hr Cook: 1 hr Total:15:10 Yield: 1 boule Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles. Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes. Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size. Half an hour before the dough is ready, preheat the oven to 450F/230C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat. When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack. Review: I love this bread recipe. The only modification I have made is letting it rise in a bowl fitted with parchment paper. I then simply lower it into the Dutch oven and it's perfect every time. Review: First of all, I admire Laura's cooking and baking prowess so I'm prejudice to like her recipes. But I make this bread over and over again and am consistently asked for the recipe. If you follow her instructions, the bread comes out perfectly each and every time. Crowd pleaser! S(Internet address): "https://www.cookingchanneltv.com/recipes/laura-calder/the-miracle-boule-2042163" Yield: "1 boule" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; trace Fat (2.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 223mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2018 - 0608 --------------- MESSAGE bread-bakers.v118.n025.5 --------------- Date: Mon, 09 Jul 2018 01:53:18 -0700 From: Reggie Dwork Subject: Country Grit Bread * Exported from MasterCook * Bread, Country Grit Recipe By :Kendra Bailey Morris Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain white stone-ground cornmeal -- (not instant) 3/4 cup yellow self-rising cornbread mix 1 teaspoon sugar 1/2 teaspoon salt 1/3 teaspoon baking soda 3 tablespoons sausage -- bacon, country ham, or pork chop drippings 1/4 cup plain white stone-ground grits 3/4 cup water 1 egg 1 cup buttermilk Goes with West Virginia Brown Beans You can use Crisco or half butter and half Crisco in place of the drippings. Grit bread is similar to cornbread, but it's made with pure stone-ground grits, giving it a texture unlike any you've ever tasted. This bread is dense, moist and not at all sweet on the inside while golden and crusty on the outside. You can find stone-ground cornmeal in specialty and organic grocery stores. Cornbread and beans are the type of food, simple and warm, that reminds us all of where we come from. Preheat oven to 475F. Sift white cornmeal, cornbread mix, sugar, salt and baking soda into a big mixing bowl. Add fat drippings to a cast-iron cornbread pan (or muffin or cornstick pan) and warm it on the stove. When drippings are melted, tilt pan so the sides and bottom are well greased. Then pour off and reserve two tablespoons of drippings. Mix grits and water in a bowl and microwave on high for 3 minutes. Stop and stir and then microwave again on high for 3 minutes and set aside. The grits will be about half done, but that's OK. Whisk egg in a bowl. Then mix egg with buttermilk and add to the dry ingredients. Stir until the batter is well mixed but still a bit on the firm and dry side. Add the reserved pan drippings and grits. Mix all of the ingredients well with a large spoon. (If grits and water have cooled, reheat for 30 seconds before adding.) Your batter shouldn't be too dry or too wet, but somewhere in between. Pour batter into pan and bake for 20 to 25 minutes. (Cornsticks take slightly less time.) Your grit bread is done when a nice, golden brown crust has formed. Now, all you need to do is get a big slab of butter and dig in! Cooking Tip: Leftover grit bread makes mouthwatering fried cornbread. Just heat up a griddle or cast-iron pan and drop in a small bit of butter. Then fry up your leftover cornbread wedges until they are nice and golden brown. S(Internet address): "https://www.npr.org/templates/story/story.php" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 5g Fat (25.2% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 382mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0311 --------------- MESSAGE bread-bakers.v118.n025.6 --------------- Date: Mon, 09 Jul 2018 01:58:23 -0700 From: Reggie Dwork Subject: Millet Muffins * Exported from MasterCook * Muffins, Millet Recipe By :Williams Sonoma Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Grains Hand Made Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups whole wheat pastry flour 1/3 cup raw millet 1 tsp. aluminum-free baking powder 1 tsp. baking soda 1/2 tsp. fine-grain sea salt 1 cup plain yogurt 2 eggs -- lightly beaten 8 Tbs. unsalted butter -- barely melted (1 stick) 1/2 cup honey Grated lemon zest -- and 2 Tbs. lemon juice -- from 1 lemon Prep: 10 min Cook: 15 min Preheat an oven to 400F. Butter 12 standard muffin cups or line with paper liners. In a large bowl, whisk together the flour, millet, baking powder, baking soda and salt. In another bowl, whisk together the yogurt, eggs, butter, honey, lemon zest and lemon juice until smooth. Add the yogurt mixture to the flour mixture and stir until the dry ingredients are just incorporated. Spoon a heaping 1/4 cup batter into each prepared muffin cup, filling it just below the rim. Bake until the muffin tops are browned and just barely beginning to crack and a toothpick inserted into the center comes out clean, about 15 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack and let cool completely. Source: "Adapted from Super Natural Every Day, by Heidi Swanson 2011" S(Internet address): "https://www.williams-sonoma.com/recipe/millet-muffins.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 10g Fat (36.0% calories from fat); 5g Protein; 34g Carbohydrate; 4g Dietary Fiber; 59mg Cholesterol; 247mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0509 --------------- END bread-bakers.v118.n025 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved