Date: Mon, 10 Sep 2018 05:37:53 +0000 --------------- BEGIN bread-bakers.v118.n035 --------------- 01. Pumpkin Brioche Bread (Reggie Dwork) 02. Scallion Flat Bread (Reggie Dwork) 03. Hawaiian Buns (Reggie Dwork) 04. Cheese and Chile Skillet Cornbread (Reggie Dwork) 05. Amaranth Ranch Crackers (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n035.1 --------------- Date: Sun, 09 Sep 2018 16:49:06 -0700 From: Reggie Dwork Subject: Pumpkin Brioche Bread * Exported from MasterCook * Bread, Pumpkin Brioche Recipe By :apurpleocean Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Holidays Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 t active dry yeast -- (.25 ounce) 1 pinch white sugar 3 tablespoons warm water 1 cup pumpkin puree 3 3/4 cups unbleached all-purpose flour -- divided 1/2 cup packed light brown sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 4 eggs 1 cup butter -- cut into pieces 1 egg yolk 1 tablespoon milk This bread is so good and perfect for the holidays. Prep: 1 hr Cook: 30 min Ready In: 14:30 Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100F (40C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl. Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95F (27 to 35C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight. Lightly grease a 9x5" loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat an oven to 400F (200C). Bake in the preheated oven for 20 minutes. Reduce heat to 350F (175C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Info: Cal 422, Fat 22g, Carb 50g, Sod 456mg, Fiber 2g, Pro 8g S(Internet address): "https://www.allrecipes.com/recipe/212757/pumpkin-brioche/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 426 Calories; 22g Fat (45.4% calories from fat); 9g Protein; 50g Carbohydrate; 3g Dietary Fiber; 156mg Cholesterol; 437mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0702 --------------- MESSAGE bread-bakers.v118.n035.2 --------------- Date: Sun, 09 Sep 2018 17:02:21 -0700 From: Reggie Dwork Subject: Scallion Flat Bread * Exported from MasterCook * Bread, Scallion Flat Recipe By :AARP Serving Size : 12 Preparation Time :0:00 Categories : Asian Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- divided 2 teaspoons kosher salt 2 teaspoons baking powder 6 scallions -- finely sliced (white and light green parts) 1 cup water 2 tablespoons canola oil -- plus 1 tablespoon oil -- for the skillet 1 tablespoon toasted sesame oil Based on the traditional fried northern Chinese scallion pancake, these thin, flaky flat breads are delicious torn and dipped in yogurt or used to wrap grilled meats. They are also less oily than the classic version and require less prep time. Makes: 12 flat breads Sift 2 cups flour, salt and baking powder together into a large bowl. Add scallions and stir to blend. Make a well in the center; add water, 2 tablespoons canola oil and sesame oil. Work the flour in toward the center with a spoon to incorporate the dry and wet ingredients. Turn the soft dough out onto a floured work surface and knead, using some or all of the remaining 1 cup flour, until smooth and elastic, about 5 minutes. Wrap in plastic and let rest for 30 minutes at room temperature. Cut the dough into 12 equal pieces. Form into balls, then flatten and roll out into 8-inch circles. Heat a large skillet over medium heat. Lightly brush the pan with canola oil and cook the flat breads until just golden, 1 to 2 minutes per side. (When the breads begin to form bubbles here and there, it's time to flip.) Serve hot. To Make Ahead: The flat breads are best fresh from the skillet, but cooled breads will keep in plastic wrap for up to 1 day. To reheat, wrap in a kitchen towel, place in a bamboo steamer basket and steam over boiling water in a wok or large skillet for 30 seconds to 1 minute. Info: Cal 151, Fat 5g, Sod 282mg, Carb 23g, Fiber 1g, Pro 3g S(Internet address): "https://recipes.aarp.org/recipes/scallion-flat-breads.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 5g Fat (28.1% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 397mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0307 --------------- MESSAGE bread-bakers.v118.n035.3 --------------- Date: Sun, 09 Sep 2018 17:10:34 -0700 From: Reggie Dwork Subject: Hawaiian Buns * Exported from MasterCook * Buns, Hawaiian Recipe By :King Arthur Flour Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SPONGE: 28 g Unbleached All-Purpose Flour -- (1/4 cup) (1 oz) 1 tablespoon instant yeast -- SAF Gold instant yeast preferred (1 T) 28 g water -- (2 T) (1 oz) DOUGH: 113 g pineapple juice -- canned (1/2 C) (4 oz) 57 g softened unsalted butter -- (4 Tbsp) (2 oz) 71 g brown sugar -- (1/3 C) (2 1/2 oz) 2 large eggs -- plus 1 egg yolk -- white reserved 1 teaspoon vanilla extract 326 g Unbleached All-Purpose Flour -- (2 3/4 C) (11 1/2 oz) 25 g potato flour -- (2 T) (7/8 oz) 1 1/4 teaspoons salt These pillowy soft dinner rolls are lightly, irresistibly sweet thanks to pineapple juice and brown sugar. The pineapple flavor is subtle, but it'll have you going back for bite after bite. Sweet dough rises slower than those without sugar, and these are no exception. Power through the long rises; though; these addictive buns are so worth it. By the way, this dough makes absolutely delicious hamburger buns; see the tips at the bottom of the recipe for complete instructions. PREP: 30 mins. BAKE: 20 mins. to 25 mins. TOTAL: 4:15 For the sponge: In the bowl of your stand mixer or the bucket of your bread machine, combine the sponge ingredients. Allow the sponge to rest for 15 minutes. Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined. Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients. Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl. If you're using a bread machine, simply let it go through its entire cycle. If you find the dough isn't coming together, add a tablespoon or two of flour. Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes. Lightly grease a 9" x 13" pan. Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan. Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350F. Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust. Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190F on a digital thermometer. Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack. Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage. TIPS FROM OUR BAKERS: Sweet breads can be agonizingly slow risers. Why? Because sugar attracts water, and when it's in bread dough, it pulls water away from yeast - leaving the yeast thirsty and unable to grow. If you're using regular yeast not formulated for sweet dough, you may find the rising time for these rolls will be longer by 30 minutes or more for each rise. This is a very wet dough, and can be tricky to handle. If you're having difficulty, we suggest lightly oiling your hands and counter before attempting to roll out the buns. If you want to use fresh pineapple juice: microwave the juice for 2 minutes until it reaches 200F and allow to cool to lukewarm before using. The process of heating will kill any enzymes in the juice, which would otherwise destroy the gluten. To make hamburger-sized buns, prepare the dough according to the recipe instructions, and after the rise divide it into six equal pieces. Round each piece into a smooth ball, and place them into the lightly-greased wells of a hamburger bun pan, flattening them gently. Let the buns rise for an hour, until they fill the wells and are nicely puffy, then brush the rolls with the egg wash, and bake them for 20 to 25 minutes until they're a deep golden brown. S(Internet address): "https://www.kingarthurflour.com/recipes/hawaiian-buns-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 4g Fat (25.1% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0509 --------------- MESSAGE bread-bakers.v118.n035.4 --------------- Date: Sun, 09 Sep 2018 17:17:37 -0700 From: Reggie Dwork Subject: Cheese and Chile Skillet Cornbread * Exported from MasterCook * Cornbread, Cheese and Chile Skillet Recipe By : Williams-Sonoma Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Grains Hand Made Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- (5 oz./155 g) 1 cup yellow cornmeal -- preferably stone-ground (7 oz./220 g) 2 tsp. baking powder 1/2 tsp. fine sea salt 1/4 cup unsalted butter -- (2 oz./60 g) 3/4 cup whole milk -- (6 fl. oz./180 ml) 1/4 cup maple syrup -- (3 oz./90 g) 1 large egg -- beaten 1 cup shredded sharp cheddar cheese -- (4 oz./125 g) 1 cup fresh or thawed frozen corn kernels -- (6 oz./185 g) This not-too-sweet cornbread is the ultimate partner to scrambled eggs and spicy sausage, but it goes equally well with chili and other soups and stews. Gently sweetened with maple syrup and flecked with corn kernels, chunks of mild poblano chiles and bits of sharp cheddar cheese, then baked in a cast-iron skillet, it's a cut above your everyday cornbread. Prep: 15 minutes Cook: 45 minutes Preheat a broiler. Place the chiles on a baking sheet and broil, turning occasionally, until the skins are blackened on all sides, about 12 minutes. Transfer to a cutting board and let cool until easy to handle. Peel off the blackened skin. Discard the stem, seeds and ribs, then chop the chiles. Preheat an oven to 400F (200C). In a bowl, sift together the flour, cornmeal, baking powder and salt. Make a well in the center of the flour mixture. Place the butter in a 10" (25-cm) heatproof frying pan, preferably cast iron. Place in the oven until the butter is melted, about 3 minutes. Remove the pan from the oven and pour 2 Tbs. of the melted butter into a large bowl, leaving the remaining butter in the pan and tilting the pan to coat. Add the milk, maple syrup and egg to the butter in the bowl and stir to combine. Pour the milk mixture into the well in the flour mixture and stir just until combined. Fold in the chopped chile, cheese and corn. Spread the batter in the hot pan. Bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Cut into wedges and serve hot or warm. Source: "Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2010)." S(Internet address): "www.williams-sonoma.com/recipe/cheese-and-chile-skillet-cornbread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 12g Fat (37.6% calories from fat); 9g Protein; 38g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 351mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0509 --------------- MESSAGE bread-bakers.v118.n035.5 --------------- Date: Sun, 09 Sep 2018 17:24:51 -0700 From: Reggie Dwork Subject: Amaranth Ranch Crackers * Exported from MasterCook * Crackers, Amaranth Ranch Recipe By : King Arthur Flour Serving Size : 28 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 85 g Unbleached All-Purpose Flour -- (3/4C or 3 oz) 78 g amaranth flour -- (3/4C or 2 3/4 oz) 14 g sugar -- (1T 1/2 oz) 1 tablespoon onion powder 1 teaspoon garlic powder 1/2 teaspoon poultry seasoning 1/4 teaspoon salt 46 g vegetable shortening -- (3T or 1 5/8 oz) 43 g cold unsalted butter -- (3T or 1 1/2 oz) 57 g water -- (4T or 2 oz) TOPPING: 1 teaspoon salt 1/4 teaspoon sugar 1 1/2 teaspoons onion powder 1/2 teaspoon smoked paprika -- or Hungarian paprika Amaranth's nutty flavor is well suited to these crunchy crackers. Nothing beats a freshly made cracker for pairing with cheese! PREP: 46 mins BAKE: 13 mins. to 15 mins TOTAL: 1:49 YIELD: 9 1/2 dozen crackers Serving Size: 4 crackers, 6g Servings Per Batch: about 28 servings In a large bowl, whisk together the flours, sugar, onion powder, garlic powder, poultry seasoning, and salt. Work in the shortening and butter until the mixture resembles coarse crumbs. Add 3 tablespoons water to the mixture and stir with a fork until the dough is evenly moistened. Add the fourth tablespoon of water and fold the dough over on itself with a bowl scraper until it comes together. Add another teaspoon of water to moisten any remaining dry spots, if needed. Pat the dough into an 8" square (1/2" thick) on a sheet of plastic wrap. Wrap and chill on a flat surface for 30 to 45 minutes. After chilling, unwrap the dough and cut it in half; place one piece of the dough on a piece of lightly floured parchment. Return the other piece of dough to the refrigerator until you're ready for it. Preheat the oven to 375F. To make the topping: Stir together all of the topping ingredients. Lightly flour the top of the dough and roll it 1/8" thick. Keep the edges as square as you can. Using a pizza wheel, cut the dough into a grid; the lines should be 1 1/4" apart. Gather any scrap pieces from the outer edge of your grid and save to add to the second half of the dough when you roll it. Prick each square once with the tines of a fork. Spritz the dough lightly with water and sprinkle the top lightly and evenly with the topping mixture. Repeat with the second half of the dough. Bake each pan of crackers for 13 to 15 minutes, until golden brown. Remove from the oven and cool on the pan; the crackers will become crisp as they cool. Store any leftovers, well wrapped, at room temperature for up to a week; freeze for longer storage. Cal 24, Fat 0g, Carbs 5g, Sod 61mg, Fiber 0g, Pro 1g S(Internet address): "https://www.kingarthurflour.com/recipes/amaranth-ranch-crackers-recipe" Yield: "9 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 47 Calories; 3g Fat (58.3% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0603 --------------- END bread-bakers.v118.n035 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved