Date: Tue, 25 Sep 2018 01:40:40 +0000 --------------- BEGIN bread-bakers.v118.n037 --------------- 01. Pumpkin Spice Bagel (Reggie Dwork) 02. Butterflake Herb Loaf (updated) (Reggie Dwork) 03. Yeasted Cherry Bread (Reggie Dwork) 04. Cranberry Cinnamon Flax Beer Bread (Reggie Dwork) 05. Multi-Grain Flaxseed Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n037.1 --------------- Date: Mon, 24 Sep 2018 15:50:04 -0700 From: Reggie Dwork Subject: Pumpkin Spice Bagel * Exported from MasterCook * Bagel, Pumpkin Spice Recipe By :Sadie Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Posted Side Dish Snacks Stand Mixer Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 t active dry yeast -- (.25 oz) 2/3 cup warm water -- (110F/45C) 3/4 cup canned pumpkin 1/3 cup packed brown sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 3/4 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 3 cups all-purpose flour -- or more as needed 1 tablespoon cornmeal 6 cups water -- or more as needed 1 teaspoon white sugar cooking spray These simple bagels have a wonderful cinnamon and pumpkin flavor Prep: 30 min Cook: 30 min Ready In: 2:10 Dissolve yeast in warm water in a large bowl; add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour. Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes. Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water; cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes; remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels. Preheat oven to 400F (200C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2" apart. Bake in the preheated oven until cooked through, 25 to 30 minutes. Note: This can also be made in a bread machine on the dough cycle. The only adjustments are to use 70F (21C) water, and check the dough after 5 minutes to make sure the dough is the correct consistency (add water or flour accordingly). After it has risen continue on with step 2 (forming the bagels). Info: Cal 225, Fat 0.8g, Carb 49g, Sod 356mg, Fiber 3g, Pro 6g S(Internet address): "https://www.allrecipes.com/recipe/244974/pumpkin-spice-bagel/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 1g Fat (3.0% calories from fat); 6g Protein; 49g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 280mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0702 --------------- MESSAGE bread-bakers.v118.n037.2 --------------- Date: Mon, 24 Sep 2018 15:51:42 -0700 From: Reggie Dwork Subject: Butterflake Herb Loaf (updated) This recipe was posted to bread-bakers in v113.n025 in July 2013. King Arthur made some minor changes and we've added several comments from other bakers. * Exported from MasterCook * Bread, Butterflake Herb Loaf (updated) Recipe By :King Arthur Flour Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 227 g milk -- (1C or 8oz) 57 g butter -- (1/4C or 2 oz) 35 g sugar -- (3T or 1 1/4oz) 2 teaspoons salt -- (2t) 2 large eggs 2 teaspoons instant yeast -- or active dry yeast 482 g Unbleached All-Purpose Flour -- to 510g, (4-4 1/2C or 17 to 18oz), King Arthur preferred 21 g instant potato flakes -- or potato flour, (2T or 3/4oz), optional, for increased moistness FILLING: *See Tips 113 g unsalted butter -- (8T, 1/2C or 4oz), softened 1/2 teaspoon salt 1 teaspoon grated onion -- or chopped chives 1 clove garlic -- minced 1/2 teaspoon chopped fennel seed -- or caraway seeds 1/2 teaspoon dried basil -- crushed 1/4 teaspoon dried oregano -- crushed 1/8 cayenne pepper -- to 1/4 teaspoon, or to taste This rich pull-apart loaf is perfect for sharing, and a great party loaf. So grab the recipe and get out your flour and yeast - it's time to kick back with some fresh-made bread! Based on a Bake-Off® winner from 1964, this loaf is wonderfully buttery and aromatic, perfect for a special-occasion bread basket. PREP: 40 mins BAKE: 20 mins. to 35 mins TOTAL: 4 hrs 30 mins Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm. Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough. Knead the dough - using your hands, a stand mixer, or your bread machine set on the dough cycle - until it's smooth. The dough will remain somewhat sticky, but should definitely form a ball. During the summer, or in a warm/humid climate, you'll probably find you have to add the remaining 1/4 cup flour. Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk. While the dough is rising, place the filling ingredients in a bowl and mix to combine. After the dough has risen, deflate it and divide it in half. Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll/pat it into a 12" circle about 1/4" thick. Cut 3 1/2" to 4" circles with a cutter, large canning jar lid, or English muffin ring; you should have about 10 circles. Spread the butter-herb filling on half of each circle, fold in half, and place fold-side down in a lightly greased 8 1/2" x 4 1/2" loaf pan. Repeat with the remaining half of the dough, filling another 8 1/2" x 4 1/2" bread pan. Or place all of the circles in a 12" x 4" x 2 1/2" tea loaf pan. Shape any scraps into small rolls; or butter them, and pile them into the wells of a muffin tin. They won't look pretty, but they'll taste just fine. Cover the pan(s) with greased plastic and let the dough rise for about 90 minutes, until it's puffy and starting to fill the pan. Towards the end of the rising time, preheat the oven to 350F. Uncover the loaves, and bake them for 25 to 30 minutes. Bread baked in a ceramic pan will take 5 to 7 minutes longer to bake than in a metal one. Tent the loaves with foil if they look like they're browning too quickly. Remove the bread from the oven; brush it with additional melted butter, if desired. Turn the loaves out of the pan, and serve warm. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage. TIPS: Want to increase the loaf's tenderness, plus keep it fresh longer? Try the tangzhong technique, an Asian method for increasing the softness and shelf life of yeast bread and rolls. Begin by measuring out the flour and milk you'll be using in the recipe, going with the greater amount of flour (4 1/4 cups; 18 ounces). Now take 3 tablespoons (3/4 ounce) of the measured flour and 1/2 cup (4 ounces) of the milk, and put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it thickens and forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour, milk, and other dough ingredients. Proceed with the recipe as directed. Both the dough and the shaped loaves can be slow risers, especially in the winter. Let the dough rise in the bowl until it's noticeably puffy, albeit not necessarily doubled in size. Once the loaves are in the pans, let them rise until they reach about 3/4 of the way up the pan. This could take as long as 2 hours or so if your house is on the cool side. Alter the filling to taste by substituting your favorite dried or fresh herbs for the chives, garlic, seeds, and herbs in the recipe. Or use olive oil instead of butter in the dough, and pesto instead of butter as the filling. Or mix grated cheese into the butter mixture and sprinkle more cheese on top before baking. For a sweet version of this bread, use 1/2 cup baker's cinnamon filling or a mixture of butter and maple sugar instead of the herb filling. Drizzle the top of the baked loaf with confectioners' sugar glaze if you like. More Tips For Success: Start with the smaller amount of flour in your dough. Add more only if necessary to make the dough workable. Don't have a 3 1/2" biscuit cutter or English muffin ring to cut for the dough? Use an appropriately sized empty, clean, dry can; or a wide-mouth canning jar lid. Cut dough circles as close together as possible; the more circles you make, the fuller your bread pan(s). Want to use salted butter in the filling? Reduce the salt in the filling recipe to 1/4 teaspoon. Don't over-bake the bread; a light-golden, soft loaf is preferable to one that's darker colored. Reviewer 1: This makes exceptionally tasty bread. I've made this so many times and everyone always raves about it. I make a savory and a sweet loaf, and they never stick around long. I've been baking bread for a long time, but the dough that comes out of this recipe is wonderful. It has that perfectly soft, luxurious and not at all sticky texture that means the loaf will be outstanding. For the sweet, I use a teaspoon of cinnamon with a little less than a half cup of brown sugar and mix that into 4 tablespoons of butter. My husband calls it candy bread. For the savory, I use garlic, oregano, basil, parsley, chives and onion powder - it goes really well with an Italian meal. I have also frozen the dough for use later, and it works beautifully. Reviewer 2: This is my go to recipe. I almost know it by heart. I have made this dozens of times. I vary my fillings. I usually make on savory and one sweet since it makes two loafs. 1/4 cup butter in each of two bowls. To one I add sugar and cinnamon to taste and the other dried herbs. And then use these to spread between the layers. I usually add just a little more time for them to rise about 4 hours. This makes amazing bread! Reviewer 3: Wonderful recipe! I've made it several times and everyone loves it. Instead of cutting the dough into rounds, I divide it into 20 pieces, roll them slightly, spread the butter on them and stack. Then I put them sideways into the pan. The recipe suggests spreading the finished loaf with melted butter, but I find it essential to keep the crust tender. This bread is especially great with grilled meats. Info: Cal 118, Fat 5g, Carb 15g, Sod 203ng, Fiber 0g, Pro 3g S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 8g Fat (41.3% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0603 --------------- MESSAGE bread-bakers.v118.n037.3 --------------- Date: Mon, 24 Sep 2018 15:59:27 -0700 From: Reggie Dwork Subject: Yeasted Cherry Bread * Exported from MasterCook * Bread, Yeasted Cherry Recipe By :Barry C. Parsons Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Holidays Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups flour -- approximately 2 1/4 tsp instant yeast -- or 1 package 1/2 cup sugar 1 tsp salt 2 eggs 2 tsp vanilla extract 1/2 cup melted butter 2 cups warm milk 1 pound glace cherries -- I like to cut my cherries in half. Cherry Bread. A sweet bread recipe that is terrific for brunch, as a base for a luscious bread pudding, or to enjoy as the best morning toast ever. Makes a wonderful addition to Christmas morning breakfast every year too. Candied mixed citrus peel or mixed glace fruit can also be substituted for the glace cherries in this recipe. This also looks beautiful as a braided bread wreath or braided loaf as well. They'd make great presents that way too. Prep: 30 min Cook: 35 min Total: 3:05 Servings: 2 large or 3 small loaves Combine 3 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4 to 5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour than indicated in the recipe, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a floured bread board or counter top. Cover dough and leave to rest and rise for about 45 minutes. Punch the dough down and gently knead in the glace cherries by hand for a few minutes just enough to distribute them evenly throughout the dough. Divide dough in 4 equal portions and form into loaves, or into 8 equal portions with two portions per bread pan. (12 equal portions for 3 bun bread) Place dough in 4 medium (9x5") (or 3 large) greased loaf pans to rise. Cover with a clean tea towel and let rise until about triple in size, rising about an inch above the pan; about 2 hours. Bake in a preheated 350F oven for about 30 to 35 minutes or until golden brown and a good bottom crust has formed (about 45 minutes for larger loaves). Brush the tops of the loaves with butter if desired, while they are still warm. S(Internet address): "https://www.rockrecipes.com/cherry-bread/" Yield: "2 or 3 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 4g Fat (20.0% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 115mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0720 --------------- MESSAGE bread-bakers.v118.n037.4 --------------- Date: Mon, 24 Sep 2018 16:03:15 -0700 From: Reggie Dwork Subject: Cranberry Cinnamon Flax Beer Bread * Exported from MasterCook * Bread, Cranberry Cinnamon Flax Beer Recipe By :kla12 Serving Size : 8 Preparation Time :0:00 Categories : Alcohol Bread-Bakers Mailing List Fruit Holidays Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1/2 cup flaxseed meal 1/4 cup raw sugar 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 12 fluid ounce amber ale -- can or bottle 1 ounce cranberries 1/4 cup melted butter A healthier, delicious alternative to old-fashioned beer bread. Super easy to make and completely addictive! Serve with cream cheese. Prep: 15 min Cook: 1 hr Total: 1:15 Preheat oven to 375F (190C). Grease a 5x9" loaf pan. Gently whisk flour, flax meal, sugar, baking powder, and cinnamon together in a large bowl. Whisk ale into flour mixture; fold in cranberries. Pour batter into the prepared pan; drizzle melted butter over batter. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Info: Cal 278, Fat 9g, Carb 40g, Sod 230mg, Fiber 3g, Pro 6g S(Internet address): "https://www.allrecipes.com/recipe/233324/cranberry-cinnamon-flax-beer-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 286 Calories; 9g Fat (30.6% calories from fat); 6g Protein; 42g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 248mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0701 --------------- MESSAGE bread-bakers.v118.n037.5 --------------- Date: Mon, 24 Sep 2018 16:16:53 -0700 From: Reggie Dwork Subject: Multi-Grain Flaxseed Bread * Exported from MasterCook * Bread, Multi-Grain Flaxseed Recipe By : Marye Audet Serving Size : 22 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packets yeast 1/4 cup warm water -- (110F) 1/4 cup honey -- divided use, plus 1 Tablespoon honey 2 cups warm water 1/2 cup 7 grain cereal 1 cup old-fashioned oatmeal 2 cups whole wheat flour 1 cup flax seed 3 cups bread flour -- (to 3 1/2C) 1/4 cup wheat gluten 1 1/2 Tablespoons very fine salt -- not kosher 1/2 cup melted butter Healthy whole grain bread with plenty of Omega 3's and a slightly sweet, nutty flavor. Makes incredible toast! Prep: 3:39 Cook: 40 mins Total: 4:10 Makes: 2 loaves Add the yeast and 1 tablespoon honey to the warm water Set the mixture aside for about five minutes. It will get bubbly. Add the 2 cups of warm water, remaining honey, 7 grain cereal, oatmeal, 1 cup of the whole wheat flour, 1 cup of flaxseed, 1 cup of bread flour, and 1/4 cup gluten. Stir until well mixed. Cover and set in a warm place to rise - about 30 minutes and up to 3 hours. Stir the dough down and add the salt and butter. Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 10 minutes. Cover and place in a warm spot to rise. Let rise until double, about 1 1/2 hours. Punch down. Let rest for 15 minutes. Form into loaves and place in greased pans. Oil tops and cover, let rise for 1 hour or until doubled. Bake at 375F for 40 to 45 minutes. Loaves will sound hollow when tapped. Cool completely before slicing! Bread will slice VERY thin when it's completely cool. Cal 151, Fat 7g, Carb 17g, Sod 522mg, Fiber 4g, Pro 4g Review: This bread is amazing! Thank you for posting! I thoroughly enjoyed the ritual of spending the day making it. I followed the recipe and the steps pretty much exactly, and it turned out as a spectacularly delicious treat. I'm going to make it again and again, I'm sure. It baked beautifully, and it sliced like a dream. I've gotten nothing but compliments. I can't wait to explore your blog further and try other recipes. Also, I've tried literally dozens of whole grain bread recipes, and none have been as good as this one. Review: Terrific bread! I use 9 grain instead of 7 grain & a blend of flax, chai & hemp seeds instead of just flax seeds. I mill my own flour and this recipe has replaced the one I have used for years. Super easy to cut when completely cooled, freezes well too. Only one downside, this bread does take over half a day to make. S(Internet address): "https://www.restlesschipotle.com/multi-grain-flaxseed-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 8g Fat (30.4% calories from fat); 8g Protein; 31g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 487mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0720 --------------- END bread-bakers.v118.n037 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved