Date: Mon, 13 Aug 2018 05:49:23 +0000 --------------- BEGIN bread-bakers.v118.n030 --------------- 01. cheese biscuit recipe (Joan Ross) 02. Rosemary-Lemon No-Knead Bread (Reggie Dwork) 03. Russian Sweet Piroshky (Reggie Dwork) 04. Sauerkraut Rye Bread (Reggie Dwork) 05. Swedish Limpa Bread (Reggie Dwork) 06. Einkorn Drop Biscuits with Peaches and Blueberries (Reggie Dwork) 07. Whole-Wheat English Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n030.1 --------------- Date: Mon, 6 Aug 2018 15:52:13 -0400 From: Joan Ross Subject: cheese biscuit recipe CHEESE BISCUITS Adapted from the Kounty Quarthouse restaurant from Diners, Drive ins and Dives. Recipe found on the Food Network. These biscuits are baked in a biscuit pan shown on the show, brushed with butter and cut out while hot and may be sliced in half when cool and filled with brisket. 8 x 10 biscuit pan which I used Oven 375F, middle rack 3 cups all purpose flour 1 Tbs baking powder 1 tsp baking soda 2 sticks cold butter 1 1/2 cups shredded cheese 1 1/2 cups buttermilk I used taco cheese, a mix of finely shredded cheddar, jack cheeses and spiced taco cheese. I had no buttermilk but substituted with 1 cup sour cream thinned with 1/2 cup milk and 1 Tbs lemon juice and stirred well. Mix flour, baking powder and baking soda together. Cut up butter in small pieces or freeze and grate then cut into flour mixture, combine it quickly to coarse crumbs texture. Stir in the cheese and add enough liquid (my note, use a large fork) to form a very moist dough that comes together. Do not knead! With hands pat evenly into pan, I wet my hands to do this since dough is sticky. Brush with melted butter. Bake 375F about 30 minutes or until golden and tested done in center with toothpick. Brush again with some melted butter and cut into squares with sharp knife. Serve immediately or let cool a bit and slice each biscuit in half to make a filled sandwich. Yield: 12 These are the most tender and fluffy biscuits I had ever made. I love the idea that they are baked in a pan and then cut right from the pan. Wonderful as is without the brisket! I surmise one can add some sugar to the recipe and even with the cheese wonderful for peach or nectarine shortcake! --------------- MESSAGE bread-bakers.v118.n030.2 --------------- Date: Sun, 12 Aug 2018 21:54:15 -0700 From: Reggie Dwork Subject: Rosemary-Lemon No-Knead Bread * Exported from MasterCook * Bread, Rosemary-Lemon No-Knead Recipe By :Williams Sonoma Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (15 oz./475 g) 1/4 tsp. active dry yeast 1 3/4 tsp. salt 2 tsp. chopped fresh rosemary 2 tsp. chopped lemon zest Cornmeal -- as needed This bread is almost effortless to make because it requires no kneading. Instead, the dough is allowed to slowly rise over a long period of time. Then it is baked in a preheated covered bread pot or Dutch oven, which helps produce a crispy, bakery-style crust on the finished loaf. Prep: 15 minutes Cook: 45 minutes In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 1 5/8 cups (13 fl. oz./410 ml) water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70F/21C) until the surface is dotted with bubbles, 12 to 18 hours. Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes. Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours. At least 30 minutes before the dough is ready, put a 2 3/4-quart (2.75 l) bread pot or Dutch oven in the oven and preheat the oven to 450F (230C). Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that's okay. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. If desired, using a very sharp knife, cut three shallow parallel slits in the top of the dough. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more. Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily. S(Internet address): "https://www.williams-sonoma.com/recipe/rosemary-lemon-no-knead-bread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; trace Fat (2.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat. NOTES : 2018 - 0509 --------------- MESSAGE bread-bakers.v118.n030.3 --------------- Date: Sun, 12 Aug 2018 21:55:17 -0700 From: Reggie Dwork Subject: Russian Sweet Piroshky * Exported from MasterCook * Bread, Russian Sweet Piroshky Recipe By :Natalya Drozhzhin Serving Size : 25 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Desserts Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 cups Milk 1/2 cups Sugar 4 Eggs 1/4 cups Oil 2 tablespoons Sour Cream 1 tablespoon Vanilla Extract 5 cups Flour 1 tablespoon Dry Yeast Filling: 1 cup Poppy Seeds 2 ounces condensed milk, sweetened 1/4 cup Sugar Combine yeast together with half a cup of warm milk and one tablespoons of sugar. Let ingredients rest on a counter for 10 minutes. In a large bow (I use my 6 quart kitchen aid) combine eggs together with milk, sugar, oil, vanilla and sour cream, whisking ingredients each time. Add yeast mixture and one cup of flour into the ingredients, in a large bowl. Whisk everything together, cover with a towel and let it rest in a warm place for an hour. Mix in flour by thirds using Kitchen aid mixer or your hands. Knead the dough until it is elastic, or at least for 10 minutes. Let dough rise for an hour. Make small balls out of the dough. Use oil to prevent dough from sticking to your hands. Too much oil on the dough may prevent piroshki from sealing. Flatten out dough and place filling inside. Fold over the sides and pinch the edges together to seal the dough. This dough is perfect for any sweet filled piroshki; I prefer poppy seeds for filling. If you are in for savory piroshki, I have you covered with my sister's recipe - Savory Piroshky. Prep: 30 min Cook: 40 min Ready in: 4:10 Serving size: 50 units Using a deep pan, fill it up with lots of oil. Keep stove top on medium/low heat, while frying. Fry each of the piroshki, until they are golden brown on each side. Break one apart to see if it's cooked through. Lay them out on a paper towel, allowing the paper towel to absorb oil. FILLING: I have only made poppy seed filling in a Vitamix blender and it worked great for me. Soak poppy seeds in hot water for 15 minutes. Drain out all water from poppy seeds, combine them together with condensed milk and sugar. Blend for about 30 seconds or until texture is smooth. S(Internet address): "http://momsdish.com/recipe/224/russian-sweet-piroshky" Yield: "50 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 7g Fat (30.8% calories from fat); 6g Protein; 29g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 26mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0729 --------------- MESSAGE bread-bakers.v118.n030.4 --------------- Date: Sun, 12 Aug 2018 21:58:37 -0700 From: Reggie Dwork Subject: Sauerkraut Rye Bread * Exported from MasterCook * Bread, Sauerkraut Rye Recipe By :Barbara Rolek Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Sandwiches Side Dish Snacks Stand Mixer Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups bread flour 1 cup rye flour 2 1/4 teaspoons instant yeast -- (1 packet) 3/4 cup warm water 1 tablespoon butter -- softened 2 tablespoons packed brown sugar 1 tablespoon molasses 1 teaspoon salt 2 teaspoons caraway seeds 1 cup sauerkraut -- (well drained, not rinsed) 1 egg -- beaten with 1 teaspoon water -- or vegetable oil, to brush on risen dough This egg-free sauerkraut rye bread recipe was submitted by a reader. She gave directions for a bread machine, which works just as well baked in a conventional oven. The sauerkraut adds the characteristic tang of a good rye bread without having to make a sourdough starter that can take days, if not weeks. It's moist and has a nice crisp crust. I used all-purpose flour in place of the bread flour and dark corn syrup in place of the molasses, and the recipe turned out well. Prep: 20 mins Cook: 30 min Total: 50 min Yield: 1 9x5" loaf pan Servings: 12 In a larger bowl or a stand mixer, whisk together flours and yeast. In a separate bowl, mix together 3/4 cup warm water, butter, brown sugar, molasses, salt and caraway seeds. Transfer to bowl with flours and yeast, and mix slightly. Add sauerkraut and mix until a dough ball forms. Knead with the dough hook for 3 minutes, or 5 or more minutes by hand, to activate the gluten. Transfer to a greased bowl, cover and let rise until doubled in a warm place. This can take up to 2 hours or more. Coat a 9x5" loaf pan with cooking spray. Transfer dough to a lightly floured surface. Knead a few turns and flatten into a rectangle that is 10" wide. Roll up from one long side, pinch seams together, pinch ends together and place, seam-side down in the prepared loaf pan. Brush with oil or egg-water mixture. Cover with greased plastic wrap and let rise in a warm place until doubled. This can take up to 2 hours or more. Heat oven to 350F and bake until an instant-read thermometer registers 190F, 40 to 50 minutes, but begin checking at 30 minutes. Remove from oven and remove from loaf pan. Cool completely on a wire rack. S(Internet address): "https://www.thespruce.com/sauerkraut-rye-bread-recipe-1135932" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 2g Fat (11.7% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0307 --------------- MESSAGE bread-bakers.v118.n030.5 --------------- Date: Sun, 12 Aug 2018 22:01:42 -0700 From: Reggie Dwork Subject: Swedish Limpa Bread * Exported from MasterCook * Bread, Swedish Limpa Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Low Fat Posted Sandwiches Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup packed light brown sugar 1/4 cup dark molasses 1/4 cup butter -- cubed 2 tablespoons grated orange zest 1 1/2 teaspoons salt 1 teaspoon anise seed -- lightly crushed 1 cup boiling water 1 cup cold water 2 packages active dry yeast -- (1/4 oz each) 1/2 cup warm water -- (110 to 115F) 4 1/2 cups all-purpose flour 3 cups rye flour -- to 4C 2 tablespoons cornmeal 2 tablespoons butter -- melted Orange and anise give it a subtle, but wonderful flavor. Prep: 30 min. + rising Bake: 30 min. Yield: 2 loaves (12 slices each). In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110 to 115F. Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. 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 dough down. Turn onto a lightly floured surface; divide in half. Shape into two oval loaves. Grease two baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 350F. With a sharp knife, make four shallow slashes across top of each loaf. Bake 30 to 35 minutes or until golden brown. Remove to wire racks; brush with butter. Info: Cal 186, Fat 3g, Sod 172mg, Carb 35g, Fiber 3g, Pro 4g Source: "Originally published as Limpa Bread in Taste of Home Christmas Annual Annual 2012" S(Internet address): "https://www.tasteofhome.com/recipes/swedish-limpa-bread" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 3g Fat (16.2% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 167mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0528 --------------- MESSAGE bread-bakers.v118.n030.6 --------------- Date: Sun, 12 Aug 2018 22:09:45 -0700 From: Reggie Dwork Subject: Einkorn Drop Biscuits with Peaches and Blueberries * Exported from MasterCook * Biscuits, Einkorn Drop Biscuits with Peaches and Blueberries Recipe By :The Wimpy Vegetarian Serving Size : 11 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 210 grams Einkorn Flour -- (yes, I recommend weighing it in grams, but it's roughly 7.4 ozs) 2 1/4 ounces cornmeal 2 teaspoons kosher salt 2 teaspoons baking powder 1/4 teaspoon baking soda 1 stick unsalted butter -- sliced into small pieces 2/3 cup buttermilk 2 tablespoons honey 1/2 cup chopped peeled peaches 1/4 cup blueberries Prep: 20 mins Cook: 20 mins Total: 40 mins Einkorn flour is available online from numerous vendors. Whisk together all of the dry ingredients (flour, cornmeal, salt, baking powder, and baking soda) in a large bowl. Using a pastry cutter or your fingers, cut the butter into the flour mixture until most of it resembles coarse crumbs. Whisk the buttermilk and honey together in a small bowl, and add to the flour mixture, along with the peaches and blueberries. Stir with a large spoon only until it just comes together into a dough. It will be very sticky. Line a baking sheet with parchment paper and scoop out mounds of dough (roughly 2 tablespoons) onto the baking sheet using two spoons. You should end up with 11 biscuits. Freeze for 1 hour. Preheat the oven to 375F, and bake for 20 minutes, or until their internal temperature reaches 200F. Slide the parchment paper with the biscuits onto a cooling rack, and wait 10 minutes before removing the biscuits from the paper. Serve warm! COOK'S TIPS: I baked these at 6200 feet above sea level, so a few adjustments are required for baking them at sea level. 1) Increase the einkorn flour by 1 1/2 tablespoons; 2) increase the cornmeal by 1/2 tablespoon; 3) increase the baking powder to a total of 2 1/2 teaspoons; and 4) reduce the buttermilk by 1/2 tablespoon. I strongly recommend freezing the biscuits for at least one hour before baking for them to hold their shape. S(Internet address): "https://thewimpyvegetarian.com/2016/07/einkorn-drop-biscuits-peaches-cornmeal/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 9g Fat (42.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 477mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0729 --------------- MESSAGE bread-bakers.v118.n030.7 --------------- Date: Sun, 12 Aug 2018 22:14:11 -0700 From: Reggie Dwork Subject: Whole-Wheat English Muffins * Exported from MasterCook * Muffins, Whole-Wheat English Recipe By :Melissa Clark Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Grains Posted Side Dish Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast -- (1 packet) (7g) 4 tablespoons unsalted butter -- (60g) 1/2 cup plain yogurt -- (120 ml) 1/2 cup warm whole milk -- (120 ml) 1/2 tablespoon honey -- (7 ml) 1 teaspoon fine sea salt -- (5g) 1 cup whole-wheat flour -- (125g) 1 cup all-purpose flour -- (125g) 1/2 teaspoon baking soda -- (4g) Cornmeal -- preferably coarse, as needed Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too - yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That's what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins' increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that's what those crevices are made for. TIME: 35 minutes, plus 1 to 1 1/2 hours rising In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes. Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture. Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled. Heat oven 350F. Lightly dust a small baking sheet with cornmeal. Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4" in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.) Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter. Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating. Note: Makes 8 large muffins. You can easily make them smaller and make 8 or 9. Reviewer 1: Made a double batch. I used 3 teaspoons of yeast and little extra honey, the rest of the ingredients were doubled. They came out great. very flavorful with lots of nooks and crannies. I made them a little smaller, used a mounded quarter cup scoop. Reviewer 2: Greek yogurt works just fine. So does buttermilk. Reviewer 3: These really were delicious. The dough the 1st time I made them was a little more dense than I had anticipated but since using kitchen scale for the ingredients is comes out more the way I expected. Truth of the matter is that either way this recipe makes great english muffins….almost too good. Reviewer 4: I have mine in the freezer in a ziploc bag, and they have reheated very well in the oven! I didn't split them before freezing. Source: "Featured in: Three Recipes To Savor To The Last Crumb" S(Internet address): "https://cooking.nytimes.com/recipes/1016274-whole-wheat-english-muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 10g Fat (34.5% calories from fat); 7g Protein; 34g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 441mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0518 --------------- END bread-bakers.v118.n030 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved