Date: Mon, 27 Aug 2018 04:57:15 +0000 --------------- BEGIN bread-bakers.v118.n032 --------------- 01. Classic Butter Biscuits (Reggie Dwork) 02. Braided Cinnamon Loaf (Reggie Dwork) 03. No Knead Tomato Basil Bread (Reggie Dwork) 04. Whiskey and Bacon Banana Bread (Reggie Dwork) 05. Southern Skillet Cornbread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n032.1 --------------- Date: Tue, 21 Aug 2018 15:05:28 -0700 From: Reggie Dwork Subject: Classic Butter Biscuits * Exported from MasterCook * Biscuits, Classic Butter Recipe By :Baker Bettie Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (lightly scooped into measuring cups and leveled off) 1/4 tsp baking soda 1 TBSP baking powder 1 1/4 tsp kosher salt 3 oz unsalted butter -- very cold and cut very small, (6 TBSP) 1 cup buttermilk -- very cold These all butter biscuits are so tender and flaky and are filled with that irresistible butter flavor! The recipe only calls for 6 simple ingredients and comes together very quickly. You can have fresh hot butter biscuits on the table in just about 20 minutes! TOTAL: 22 MINUTES PREP: 10 MINUTES COOK: 12 MINUTES Preheat your oven to 475F. Combine the flour, baking soda, baking powder, and salt in a large bowl and whisk together. Add the cold butter pieces into the dry ingredients and cut into the flour, using a pastry cutter or a fork, until it resembles coarse meal. Add the cold buttermilk into the bowl and stir with a spoon or a rubber spatula JUST until combined. This should only take a few turns. The dough will be pretty wet and sticky. Turn the dough out onto a lightly floured board. With floured hands gently pat out (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Add a tiny bit of flour over top if needed and fold the dough over itself about 5 times, gently pressing down in between each fold. Gently pat the dough out to a 1" thick. Use a round cutter to cut into rounds about 2 1/2" wide. You can go smaller for more biscuits. Gently pat the scraps together to cut out the rest of your biscuits. Place the biscuits in a buttered pan close together. I used a 10" cast iron skillet, but you can also use a cake pan, a spring form pan, or a baking dish. Immediately place the biscuits in the oven and bake at 475F for about 12 to 14 minutes. DO NOT open the oven door for AT LEAST the first half of baking time. You want the steam to stay trapped in the oven to help with the rise. Brush biscuits with melted butter if desired. RECIPE NOTES: If you do not have buttermilk on hand you can make "soured milk" by combining 1 cup of milk with 1 TBSP of lemon juice or white vinegar and let it sit for about 5 minutes. You need the acid in this recipe from either the buttermilk or the soured milk to activate the baking soda. S(Internet address): "https://bakerbettie.com/butter-biscuits/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 9g Fat (40.8% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 550mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0821 --------------- MESSAGE bread-bakers.v118.n032.2 --------------- Date: Tue, 21 Aug 2018 15:47:50 -0700 From: Reggie Dwork Subject: Braided Cinnamon Loaf * Exported from MasterCook * Bread, Braided Cinnamon Loaf Recipe By :Baker Bettie Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk 3 TBSP unsalted butter -- but into pieces 3/4 cup water -- about 105F 2 1/4 tsp active dry yeast -- or 1 pkg 3 TBSP sugar 1 tsp salt 4 1/2 cups unbleached bread flour 1/2 cup all-purpose flour -- for kneading 6 TBSP unsalted butter -- melted sugar -- lots of cinnamon -- lots of egg wash: 1 egg white -- lightly whisked with 1 TBSP water This beautiful braided cinnamon loaf uses the same dough as the country white loaf bread. It is soft and fluffy and filled with pockets of cinnamon and sugar. TOTAL: 4:20 PREP: 3:30 COOK: 50 MINUTES In a saucepan heat the milk over medium heat for about 4 minutes to scald. When the milk is steaming remove it from the heat and add the butter. Set aside to cool. In the bowl of a stand mixer, mix together the yeast and warm water. Set aside while the milk cools to lukewarm. The the mixing bowl with the yeast, add 2 cups of the flour, the sugar, salt and cooled milk mixture and beat with the paddle attachment until smooth. Switch to the dough hook and gradually add 2 1/2 cups more of flour while mixing on medium speed, scraping down the sides of the bowl as necessary, until the dough forms into a ball. This should take about 2 minutes of mixing. Turn the dough ball out onto a clean and lightly floured work space and knead for 5 minutes until smooth and elastic. Return the dough to the bowl, cover and let rise in a warm place for 2 hours, until doubled in size. Gently press all of the gas out of the dough pull the edges over to the center to form a ball, and cover and let rise a second time for an hour. Grease two standard loaf pans (8.5" X 4.5 X 2.5") pans on the sides and bottoms. Turn the dough out onto the lightly floured surface again, and lightly push the air out of the dough. Cut the dough into two equal pieces. (NOTE: If you only want to use half of the dough you can put the rest in the refrigerator for up to 2 days covered. Allow chilled dough to sit at room temp for 1 hour before using). Roll the dough out with a lightly floured rolling pin into a rectangle about 1/4" thick. Brush melted butter over the dough and sprinkle sugar and then cinnamon evenly over the dough. Roll the dough tightly into a log. Use your fingers to pinch the dough shut. Cut the roll in half lengthwise from end to end, exposing all of the layers you rolled.Twist the two halves together with the layer side out then gently lift and set into the loaf pan. Cover loosely with plastic wrap and let rise for 30 minutes. Meanwhile, preheat the oven to 400F. Brush the loaf with egg wash and sprinkle some more cinnamon and sugar if desired. Bake at 400F for 10 minutes, then reduce the heat to 350F and bake for another 40 minutes. If the dough is getting too dark on top, lay a piece of foil over it while it finishes baking. Let cool on baking racks for 30 minutes before slicing with a serrated knife. S(Internet address): "https://bakerbettie.com/braided-cinnamon-sugar-bread/" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 6g Fat (30.2% calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 119mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0821 --------------- MESSAGE bread-bakers.v118.n032.3 --------------- Date: Sun, 26 Aug 2018 21:36:00 -0700 From: Reggie Dwork Subject: No Knead Tomato Basil Bread * Exported from MasterCook * Bread, No Knead Tomato Basil Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sun-dried tomatoes -- See Note* 3 cups all-purpose flour 2 tsp instant yeast -- or bread machine yeast 1/2 Tbsp salt 1/2 Tbsp dried basil 1 1/2 cups warm water 1 Tbsp tomato paste 4 oz. mozzarella cheese -- shredded, optional This Tomato Basil No Knead Bread is the perfect partner for your winter soups and stews, and is half the cost of a store bought artisan loaf. Notes: *I suggest using dry packed sun dried tomatoes for this recipe instead of oil packed tomatoes. Prep: 1:45 Cook: 50 min Total: 2:35 Chop the sun dried tomatoes into smaller pieces. In a large bowl, combine the flour, yeast, salt, dried basil, and chopped tomatoes. Stir until they are evenly combined. Stir the shredded mozzarella into the flour mixture. Dissolve the tomato paste into the warm water. Pour the tomato and water mixture into the flour mixture, and stir until a sticky ball of dough forms. You may need to add slightly more or less water to achieve the correct consistency. The dough should be fairly wet and sticky, but not so wet that it's glossy or slimy. There should be no dry flour left on the bottom of the bowl. Cover the bowl with the dough loosely, and let it rise for one hour, or until it is double in size. Once risen, sprinkle the dough liberally with flour and scrape it off the sides of the bowl. Turn the dough out onto a well floured surface and fold it over on itself 5-6 times, or just until the dough looks smooth. Place the dough on a piece of parchment paper and allow it to rise for another half hour. While the dough is rising, place your Dutch oven in the oven and set it to preheat to 425F. After 30 minutes, very carefully remove the Dutch oven from your oven, and remove its lid. Lift your risen dough by picking up the parchment paper and then place it in the hot Dutch oven, paper and all. Place the lid back on the Dutch oven and return it to the hot oven. Let the bread bake with the lid on the Dutch oven for 30 minutes, then carefully remove the lid and let it bake for another 15 to 20 minutes, without the lid, to allow the crust to brown. Once baked, carefully remove the hot Dutch oven from the oven, lift the bread out using the parchment, and allow it to cool before slicing and serving. S(Internet address): "https://www.budgetbytes.com/tomato-basil-no-knead-bread/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 3g Fat (16.4% calories from fat); 6g Protein; 25g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 347mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2018 - 0626 --------------- MESSAGE bread-bakers.v118.n032.4 --------------- Date: Sun, 26 Aug 2018 21:39:45 -0700 From: Reggie Dwork Subject: Whiskey and Bacon Banana Bread * Exported from MasterCook * Bread, Whiskey and Bacon Banana Recipe By :HappyAZGirl Serving Size : 15 Preparation Time :0:00 Categories : Alcohol Bread Bread-Bakers Mailing List Meats Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pam -- butter-flavored cooking spray 3 very ripe bananas 1 tablespoon vanilla extract 1 tablespoon banana extract 1 1/2 fluid ounces whiskey and honey liqueur -- (ie Jack Daniel's Tennessee Honey(R)) 1 cup butter 2 cups white sugar 4 eggs 3 tablespoons bacon drippings 5 slices cooked bacon 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder Prep: 15 min Cook: 45 min Total: 1 hr Preheat oven to 325F (165C). Spray 5 mini loaf pans with cooking spray. Place bananas, vanilla extract, banana extract, and whiskey-honey liqueur into the work bowl of a stand mixer and mix well. Transfer banana mixture to a bowl. Beat butter, sugar, eggs, and bacon drippings in a clean bowl using stand mixer until butter mixture is fluffy, about 3 minutes. Stir banana mixture into butter mixture. Place bacon slices into a food processor and pulse until finely chopped. Mix bacon into moist ingredients. Combine flour, baking soda, salt, and baking powder on a large paper plate and use paper plate as a funnel to add flour mixture to moist ingredients in mixer bowl; beat until batter is thoroughly combined. Pour batter into prepared mini loaf pans. Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean or with moist crumbs, about 45 minutes. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 360 Calories; 18g Fat (43.4% calories from fat); 5g Protein; 47g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 435mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 2 Other Carbohydrates. NOTES : 2018 - 0616 --------------- MESSAGE bread-bakers.v118.n032.5 --------------- Date: Sun, 26 Aug 2018 21:42:19 -0700 From: Reggie Dwork Subject: Southern Skillet Cornbread * Exported from MasterCook * Cornbread, Southern Skillet Recipe By :South Your Mouth Serving Size : 10 Preparation Time :0:00 Categories : Bread Cast-Iron Skillet Grains Posted Side Dish Snacks Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons bacon grease -- Note * 1 cup cornmeal -- (not self-rising) 1/2 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup buttermilk -- Note: ** 1/2 cup milk 1 egg -- well-beaten 1/4 cup vegetable oil 1 tablespoon sugar Preheat oven and skillet to 450F. Remove skillet from oven and add enough bacon grease to coat the bottom and sides of an 8-10" cast iron skillet (or equivalent sized pan). Place the skillet with bacon grease in the hot oven while you make your batter. Combine cornmeal, flour, baking powder, salt and baking soda in a medium bowl; stir to combine. In another bowl, combine buttermilk, milk, egg, vegetable oil and sugar and mix well by hand. Stir in dry ingredients and mix until just combined - don't overmix the batter, some small lumps are OK. Batter will be thin. Remove skillet from oven and immediately pour batter into pan. Bake at 450F until browned around the edges (10 to 14 minutes). Remove from oven and serve. Note: *substitute vegetable oil for bacon grease if necessary then ask the Lord for forgiveness for throwing away your bacon grease. Note: **you can make a substitution for the buttermilk by adding 1 tablespoon white vinegar to a glass or plastic measuring cup then filling to the 1-cup mark with regular milk. Let sit for at least 10 minutes. Don't use a metal vessel for this as it may react to the vinegar. You may wonder why there's buttermilk and regular milk in this recipe. I've often wondered how things would be if I used all buttermilk but since this is my mama's recipe and it's absolutely perfect to me, I've never risked changing it! S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 9g Fat (48.7% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 476mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0304 --------------- END bread-bakers.v118.n032 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved