Date: Sun, 05 Aug 2018 07:53:08 +0000 --------------- BEGIN bread-bakers.v118.n029 --------------- 01. Pumpkin Yeast Bread (Reggie Dwork) 02. Herbed Yam Bread (Reggie Dwork) 03. Easy Buttermilk Brioche Buns (Reggie Dwork) 04. Easy Potato Rolls (Reggie Dwork) 05. No-Knead Bread with Buckwheat, Rye, Seeds and Nuts (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n029.1 --------------- Date: Wed, 01 Aug 2018 17:53:12 -0700 From: Reggie Dwork Subject: Pumpkin Yeast Bread * Exported from MasterCook * Bread, Pumpkin Yeast Recipe By :Kate Wood Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 2 teaspoons active dry yeast 3/4 cup milk -- at room temp 2 tablespoons oil 1/4 cup honey 1 cup pumpkin puree 4 1/2 cups all-purpose flour -- to 5c 2 teaspoons salt 2 1/2 teaspoons pumpkin pie spice 1 large egg 1/2 cup raw pepitas Notes: This recipe makes two loaves of fluffy, lightly sweetened and seasons pumpkin yeast bread, perfect for making sandwiches or cinnamon toast! Pour the warm water into the bowl of a stand mixer and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Whisk in the milk, honey, and oil. Add the pumpkin puree and stir to combine. Add two cups of flour, the salt, and the pumpkin pie spice to the wet ingredients and stir until well integrated. Add an additional 2-1/2 cups of flour and, using the dough hook, knead the bread on medium speed for about 5 minutes or until the bread starts to become stretchy. Add additional flour to the bowl during the kneading process to get the dough the right texture. You are looking for a wet dough that pulls away slightly from the sides of the bowl. Grease a large bowl and place the dough in it, covered with a piece of plastic wrap, to rise until doubled in size, about 1-1/2 hours. If the dough seems to have a hard time rising, move the bowl to a slightly warmer area of the kitchen. I like to let mine rise next to a warm oven. Once doubled in size, dump the dough out onto a floured surface and divide into two equal pieces. Gently pat each piece of dough into a loaf-pan shaped rectangle and fold the two long edges to meet in the center of the dough. Rotate the dough 90 degrees and repeat. Fold the dough once more and gently form it into a loaf-shaped log. Place the dough into a greased loaf pan (8.5" X 4.5" X 2.75") and cover loosely with plastic wrap. Allow each loaf to rise a second time for about 45 minutes until the dough has domed an inch above the top of the pan. Preheat the oven to 425F. In a small bowl, whisk the egg with 1 teaspoon of water. Brush a thin layer of this egg wash over top of each loaf and sprinkle with the pepitas. Place dough pans in the oven and immediately decrease the heat to 375F. Bake for about 30 minutes or until the top of each loaf is golden brown and sounds a bit hollow when tapped. Cool in the pan on a cooling rack for ten minutes and then remove each loaf from the pan to continue cooling on their own. Once cooled completely, wrap in a bread bag or a large sheet of aluminum foil to keep fresh! Loaves can be frozen after baking if desired. Source: "http://thewoodandspoon" S(Internet address): "https://food52.com/recipes/74321-pumpkin-yeast-bread" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 324 Calories; 8g Fat (22.1% calories from fat); 9g Protein; 54g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 446mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : Perfect for making sandwiches or cinnamon toast! NOTES : 2018 - 0801 --------------- MESSAGE bread-bakers.v118.n029.2 --------------- Date: Wed, 01 Aug 2018 18:08:55 -0700 From: Reggie Dwork Subject: Herbed Yam Bread * Exported from MasterCook * Bread, Herbed Yam Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Warm Water -- 110F 2 1/4 tsp Instant Yeast 8 oz Yam Puree -- Note* 2 Tbsp Extra Virgin Olive Oil 3 cups Artisan Bread Flour -- (to 4C) 2 tsp Salt 1 1/2 tsp minced fresh Rosemary 1 1/2 tsp minced fresh Sage 1/2 tsp Whole Coriander Seeds -- crushed Yam or sweet potato puree impart a beautiful warm orange hue to this bread. Fresh herbs make this bread more than the standard accompaniment. Note* To make yam puree, peel yam and cut into 1" cubes. Place in a baking dish, add 1/4 cup water, cover with foil or a lid, and bake at 350F until soft. Drain off water, let cool, then puree in a blender or food processor. Weigh out 8 oz to use in recipe. PREP: 50 - 60 minutes COOK: 1:45 YIELDS: one 10" boule Combine warm water and yeast in a large mixing bowl; allow to sit for about 5 minutes while the yeast activates. Add yam puree, olive oil, 3 cups of flour, and salt to the yeast mixture. Mix until a shaggy dough forms, about 2 minutes. Add additional flour, if needed. If using a dough hook, mix until a smooth dough forms, about 6 - 7 minutes. If preparing by hand, knead on a floured work surface until a smooth dough forms, 10 - 12 minutes. Add herbs and coriander and mix or knead to evenly distribute them. Place dough in a lightly oiled bowl, turn dough over once to coat all sides then cover and allow to rise in a warm place until doubled in size, about 1 hour. Once dough has doubled in size, turn out onto a lightly floured work surface. Taking care to not lose too much of the air in the dough, gently shape the dough into a square. Gather the four corners together into the center and pinch together to seal. Turn the sealed end to the bottom and gently roll and shape the dough into a tight ball. Transfer the dough to a baking sheet, cover, and let rise in a warm place until doubled in size, about 45 minutes. While dough is rising, preheat oven to 375F. When dough has doubled in size, gently score the top with a sharp knife if desired, and bake until golden brown and an interior temperature of 210F has been reach, about 1 hour. Let cool at least 20 minutes before serving. S(Internet address): "https://www.bobsredmill.com/recipes/how-to-make/herbed-yam-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 3g Fat (15.6% calories from fat); 6g Protein; 36g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 430mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2018 - 0727 --------------- MESSAGE bread-bakers.v118.n029.3 --------------- Date: Wed, 01 Aug 2018 18:54:09 -0700 From: Reggie Dwork Subject: Easy Buttermilk Brioche Buns Consider making these with your grilling of hamburgers. Please let me know if you try it and how they were. I'm sure not only Jeff and I but others on list would like to hear how they tasted. * Exported from MasterCook * Buns, Easy Buttermilk Brioche Recipe By :Chris Scheuer Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Brioche Buns: 1/3 cup butter 3 tablespoons sugar 4 1/2 teaspoons instant yeast -- or 2 1/4 tsp pkgs 1 large egg -- at room temp 3 1/4 cups all-purpose flour -- plus up to 1/4 cup more 1 1/2 teaspoons kosher salt 1 1/4 cups buttermilk Egg Wash: 1 large egg 1 teaspoon water These delicious, golden glazed Buttermilk Brioche Buns have a soft, tender crumb, and come together, start to finish, in less than an hour! Brioche is a buttery, sweet French bread that, unlike most yeast breads, has butter and eggs as star players. You'll find it made into beautiful braided loaves, dinner rolls, breakfast breads and sandwich rolls like these Easy Buttermilk Brioche Buns. Brioche has a rich and tender crumb and a golden, paper thin crust that makes incredibly delicious sandwiches, burgers, toast, paninis, French toast and breakfast casseroles. Prep: 40 min Cook: 14 min Total: 54 min Tips: These rolls freeze well. I like to freeze them on a sheet pan or plate for about an hour, uncovered. Once they are fairly well frozen, I throw them in a ziplock bag or freezer container. Freezing them for a short period, uncovered will keep them from getting crushed in the freezer. I love to serve these buns toasted. If it's just the two of us, I just drizzle a tiny (less than a teaspoon) of oil in a sauté pan over medium low heat. Once the pan is hot, I add the sliced buns with the cut side down. It takes just a few minutes till the surface is golden and crisp. If I'm serving a crowd, I drizzle a sheet pan with oil and rub the oil to coat the pan with my fingers. Then add the rolls and place in a 350F oven for about 10 minutes, till golden and crisp. Preheat oven to 400F. Line 2 baking sheets with parchment paper. Combine 2 cups of the flour, the sugar, yeast and salt in the bowl of a stand mixer. Mix with the dough hook to combine. Place butter and buttermilk in a medium-size microwave-safe bowl or cup and cook on high for 1 minute. Stir and then cook for another 20 seconds. Check the temperature of the mixture with your finger. It should feel very warm to the touch, but not so hot you pull back your finger. Continue to cook in 10-second increments until proper temperature is reached, 120-130F. Add buttermilk and butter to the flour mixture. Mix, with the dough hook, until well combined, then add the egg and remaining 1 1/4 cups of flour. Knead at medium-low speed (#3 on a KitchenAid stand mixer) for 5 minutes. Add more flour (up to 1/4 cup), 1 tablespoon at a time until the dough starts to leave the sides of the bowl. Transfer dough to a well-floured work surface. Turn to coat all sides of the dough with flour. Divide the dough into 10-12 pieces. Shape into round rolls. Place the dough balls on the baking sheet about 2" apart. Gently flatten each piece with the palm of your hand. Cover both sheets with a clean kitchen towel and allow to rise for 15 minutes. Whisk the extra egg together with the water. Brush each roll with the egg wash, covering the entire top surface. Bake for 12 to 15 minutes until golden brown. Remove from oven and transfer rolls to a wire rack to cool. Cal 206, Fat 6g, Sod 373mg, Carb 30g, Pro 5g S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 7g Fat (28.6% calories from fat); 6g Protein; 31g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 327mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Serving Ideas : These Easy Buttermilk Brioche Buns make wonderful sandwiches. NOTES : 2018 - 0528 --------------- MESSAGE bread-bakers.v118.n029.4 --------------- Date: Sun, 05 Aug 2018 00:37:50 -0700 From: Reggie Dwork Subject: Easy Potato Rolls * Exported from MasterCook * Rolls, Easy Potato 2 Recipe By :Jeanette McKinney Serving Size : 45 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast -- (1/4 oz each) 1 1/3 cups warm water -- 110 to 115F, divided 1 cup warm mashed potatoes -- without added milk and butter 2/3 cup sugar 2/3 cup shortening 2 large eggs 2 1/2 teaspoons salt 6 cups all-purpose flour -- to to 6 1/2C After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. Prep: 20 min. + rising Bake: 20 min. In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough; divide into thirds. Divide and shape one portion into 15 balls; place in a greased 9" round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375F. Bake rolls until golden brown, 20 to 25 minutes. Remove from pans to wire racks. Serve warm. S(Internet address): "https://www.tasteofhome.com/recipes/easy-potato-rolls/" Yield: "45 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 4g Fat (29.9% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 133mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0803 --------------- MESSAGE bread-bakers.v118.n029.5 --------------- Date: Sun, 05 Aug 2018 00:47:48 -0700 From: Reggie Dwork Subject: No-Knead Bread with Buckwheat, Rye, Seeds and Nuts * Exported from MasterCook * Bread, No-Knead Bread with Buckwheat, Rye, Seeds and Nuts Recipe By :Ana Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crockpot Grains Nuts Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole-wheat flour -- wholemeal 1 cup buckwheat flour 1 cup rye flour 1 tbsp chia seeds 1/2 cup toasted hazelnuts 1/2 cup walnuts 1/2 cup toasted sunflower seeds 1/4 tsp instant yeast 1 tsp salt 2 1/2 cups water Loaded with fiber and minerals, the no-knead bread doesn't require any baking skills and comes with a delicious crunchy-crust and nutty flavor. Prep: 14 hours Cook: 1:10 Total: 15:10 Note: *extra flour to sprinkle the working surface and bowl In a large bowl combine flour, yeast, salt, nuts and seeds, then add water. Stir to combine and obtain a sticky dough. Cover the bowl with a clean towel and let the dough rise at room temperature for for 12 hours (until bubbles appear on its surface). Sprinkle a working surface with flour, transfer the dough on it, fold it once or twice and give it a ball shape. Sprinkle the bowl abundantly with flour, place the dough inside, cover with a clean towel and let it rise for two more hours (it should double its size). With about 20 minutes before the dough is ready, heat the oven at 220C/450F and place a cast-iron pot or a clay one into the oven, empty, to accumulate heat. Remove the pot from the oven, carefully transfer the dough into it, cover with a lid and bake for 30 minutes. Remove the lid and bake for 40 more minutes. Info: Cal 314, Fat 11g, Carb 48g, Sod 296mg, Fiber 8g, Pro 11g S(Internet address): "https://www.theawesomegreen.com/no-knead-bread-with-buckwheat-rye-seeds-and-nuts/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 481 Calories; 22g Fat (38.4% calories from fat); 16g Protein; 63g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 365mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 4 Fat. NOTES : 2018 - 0716 --------------- END bread-bakers.v118.n029 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved