Date: Sun, 18 Nov 2018 07:07:43 +0000 --------------- BEGIN bread-bakers.v118.n045 --------------- 01. Pumpkin Scones (Joan Ross) 02. Holiday recipes (Joan Ross) 03. Pumpkin Challah (Joan Ross) 04. pumpkin corn bread (Joan Ross) 05. Pumpkin Blueberry Muffins (Joan Ross) 06. Preston Rolls (Joan Ross) 07. Slow Cooker Pumpkin-Cranberry-Pecan Bread (Reggie Dwork) 08. Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n045.1 --------------- Date: Sun, 11 Nov 2018 05:44:38 -0500 From: Joan Ross Subject: Pumpkin Scones A very moist low fat scone or biscuit recipe I like to make for Thanksgiving. Tastes best freshly baked or freeze. Pumpkin Scones or Biscuits 1 egg 1 Tbsp / (15 g) of butter 1/2 cup / (100 g) of sugar 1 cup or 250 ml of cold cooked mashed pumpkin or canned works well 2 cups of self rising flour (200 g) 1/8 tsp (0.5 ml) salt 1/4 tsp cinnamon or to taste dash of nutmeg or to taste First grease a baking a baking sheet. Then beat together the sugar and butter until the mixture is light and fluffy. Slowly add in the egg and beat it in well. Add the flour, the mashed pumpkin, cinnamon, nutmeg and the salt and fold in by hand. Taste test to see if it has the right amount of cinnamon or nutmeg for your liking. Knead the mixture briefly and then cut into small rounds. Bake for about 15 minutes at 425 degrees f (220c) or until well risen and golden on top. Serve hot with butter Source: Group Recipes --------------- MESSAGE bread-bakers.v118.n045.2 --------------- Date: Mon, 12 Nov 2018 06:19:02 -0500 From: Joan Ross Subject: Holiday recipes Pumpkin-Beer Bread Yield: One 9-inch loaf I have made the following when I bought Pumpkin Beer/Ale but I think regular beer would be ok too. Probably could be made into muffins also. Oil or butter for greasing the pan 1 1/4 cup all-purpose flour 1/2 cup whole-wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger Pinch ground nutmeg Pinch ground allspice 3 tablespoons unsalted butter 1 cup pumpkin puree 1 cup brown sugar 2 large eggs 1 cup pumpkin ale 1. Heat the oven to 350F. Grease a 9-inch loaf pan. Combine the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl. 2. Melt the butter in a medium saucepan over low heat (or in a medium bowl in the microwave). Remove from the heat. Stir in the pumpkin and brown sugar, then stir in the eggs. Finally, stir in the pumpkin ale. Add the pumpkin mixture to the dry ingredients and stir just until combined, then transfer the batter to the greased pan. 3. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool thoroughly, then slice and serve. (Leftover pumpkin bread can be wrapped in foil or plastic wrap and stored at room temperature for up to a few days.) Source: Genious Kitchen Pumpkin Cinnamon Rolls I have not tried this, but it sure looks good! Ingredients: Pumpkin Dough 1/3 cup (80ml) milk 2 Tablespoons (30g) unsalted butter 1/2 cup (120g) canned pumpkin (not pumpkin pie filling) 1/4 cup (50g) packed light or dark brown sugar 1/4 teaspoon nutmeg 1/2 teaspoon salt 1 large egg 2 and 1/4 teaspoons (1 standard package) instant yeast2 2 and 2/3 cups (335g) all-purpose flour (spoon & leveled) Filling 6 Tablespoons (86g) unsalted butter, softened to room temperature 1/2 cup (100g) packed light or dark brown sugar 1 Tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground allspice Maple Cream Cheese Icing 4 oz (114g) full-fat cream cheese, softened to room temperature 1/4 cup (60ml) pure maple syrup 2 Tablespoons (30ml) milk 1 cup (120g) confectioners' sugar, sifted Directions: Make the dough: Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is just melted. A few butter specks is OK. You want the mixture lukewarm (105-115F degrees), not scorching hot. Set aside. Using your stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast. With the mixer running on low speed, add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently. Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be very soft. Place dough into a greased bowl (a bit of olive oil or nonstick spray to grease works). Turn the dough around in the bowl so all sides of the dough are coated. Cover tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size. This will take about 1 - 1.5 hours. Here's what I do: turn the oven on to 250F (121C). Turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment. If you do not have a stand-mixer, use a hand mixer or mix by hand. Gently punch the dough down to deflate it and turn it out onto a lightly floured surface. Knead the dough a few times so it is smooth. If it is too sticky, knead in a little more flour. Add the filling: Roll the dough out into a 18x10 inch rectangle. Spread the softened butter evenly on top. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 10-12 pieces, about 1.5 inches each. Arrange rolls into a greased 9-inch or 11x7 inch pan. Cover with plastic wrap and allow the rolls to rise again in a warm, draft-free environment until doubled in size. This takes about 1 hour (or use my overnight option, detailed below). Preheat oven to 350F (177C). Bake the rolls for 22-28 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning. Remove from oven and allow to slightly cool as you prepare the icing. Make the icing: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the confectioners' sugar and beat on medium speed until creamy. Drizzle over warm cinnamon rolls. Rolls taste best served on the same day, though they remain fresh for one day covered tightly at room temperature. Unglazed rolls freeze well up to 2 months. Overnight: Prepare the rolls through step 3. Instead of allowing the cut rolls to rise in a warm environment in step 4, place the pan into the fridge and allow the rolls to rest for up to 14 hours before baking. When it's time to bake the next day, allow the rolls to come up to room temperature and rise for 1 hour on the counter, or until almost doubled in size. Then bake as directed. Source: Sallys Baking https://sallysbakingaddiction.com/pumpkin-cinnamon-rolls/ --------------- MESSAGE bread-bakers.v118.n045.3 --------------- Date: Tue, 13 Nov 2018 04:49:19 -0500 From: Joan Ross Subject: Pumpkin Challah Pumpkin Challah 1 package (7g) yeast 2/3 cup warm water 1/2 teaspoons ground cinnamon 1/2 teaspoons ground cardamom 3 3/4 cups unbleached white flour (you can substitute up to 1 3/4 cup with whole wheat flour) 1/3 cup sugar 1/2 cup pumpkin puree (homemade or canned) 1/4 cup canola oil 1 egg (+ 1 egg for glaze) 1 1/2 teaspoons salt cornmeal (optional) Sprinkle yeast into a small bowl and pour the warm water on it. Let stand for 10 minutes, then stir to dissolve. Mix flour, cinnamon, and cardamom in a large bowl. Make a well in the center and pour in yeast/water mixture. Using a wooden spoon, incorporate some of the flour into the water--just enough to form a soft paste. (Don't try to completely incorporate--there should be quite a bit of dry flour left at this point.) Cover bowl with a towel and leave until frothy and risen, about 20 minutes. In a separate bowl, whisk together the sugar, pumpkin, oil, egg, and salt. Add to the risen flour mixture and combine thoroughly. Turn dough out onto a lightly floured surface and knead for 5-10 minutes until the dough is pliable. (If it's too wet, keep adding flour in small amounts.) Let dough rest 2-3 minutes. Meanwhile, lightly oil the bowl, put the dough in it and re-cover with the towel. Let dough rise in a warm place until it has tripled in size, 2-3 hours. Punch down dough, knead it a bit more, and cut it into two equal pieces. Cut each of the two pieces into three equal pieces (You should have 6 total pieces at this point). Roll each piece into a straight rope. Braid three ropes together and repeat so that you end up with two braided loaves. Sprinkle baking sheets with a little cornmeal, or line them with parchment paper. Place loaves on the sheets, cover, and let rise until doubled in size, about 40 minutes. Glaze loaves with extra beaten egg. Bake at 350F until golden brown and done, about 20+ minutes Recipe by Maggie Glezer, Blessing of Bread --------------- MESSAGE bread-bakers.v118.n045.4 --------------- Date: Tue, 13 Nov 2018 05:02:35 -0500 From: Joan Ross Subject: pumpkin corn bread This is really good! Part of my Thanksgiving bread basket. *Pumpkin Corn bread* Cooking spray, for pan 1 c. yellow cornmeal 1 c. all-purpose flour 1 tbsp. baking powder 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/2 tsp. baking soda 3/4 tsp. salt 1 c. pumpkin puree 1/2 c. sour cream 1/3 c. brown sugar 1/4 c. melted butter 2 eggs FOR THE WHIPPED HONEY BUTTER 1/2 c. butter, softened 2 tbsp. honey 1 tsp. salt 1/4 tsp. ground cinnamon Preheat oven to 400F and grease a 9" square baking dish with cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt. In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined. Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares. In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy. Serve with cornbread. Source: Lauren Miyashiro on www.delish.com --------------- MESSAGE bread-bakers.v118.n045.5 --------------- Date: Wed, 14 Nov 2018 06:42:43 -0500 From: Joan Ross Subject: Pumpkin Blueberry Muffins A moist muffin. Pumpkin blueberry muffins 2 cups all-purpose flour 1 cup white sugar 1/2 cup packed light brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 2 eggs 2 teaspoons vanilla bean paste (or vanilla extract) 1 1/2 cups pure pumpkin 3/4 cup melted coconut oil * ( * I also tried canola oil and it came out nice too ) 1 cup fresh or frozen blueberries Preheat oven to 425F. Line two 12 count muffin pans with paper liners or grease well with non-stick cooking spray. Set aside. In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside. In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and coconut oil. Stir the flour mixture into the wet ingredients until just combined, being careful not to over mix. Gently fold in blueberries. Spoon mixture into prepared muffin pan, filling 3/4 of the way full for each cup. Bake for 5 minutes at 425F, then, without opening oven door, lower temperature to 375F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425F first helps to achieve that high, bakery style muffin. Remove from oven and let cool for 10 minutes. Source: pumpkinnspice.com My note: I thought 425F was too high a temp and 375-400F seem to work out ok too. --------------- MESSAGE bread-bakers.v118.n045.6 --------------- Date: Fri, 16 Nov 2018 05:17:46 -0500 From: Joan Ross Subject: Preston Rolls A tasty nice roll recipe for your holiday bread basket Preston Rolls ( make ahead dough recipe ) Yield: 2 dozen rolls Ingredients: 1 cup boiling water 1 cup shortening 3 pkgs Rapid Rise Yeast (I use Red Star) 1 cup lukewarm water 2 eggs 6 cups all purpose flour 1/2 cup sugar 1 teaspoon salt At least a day before you want the rolls: In a bowl or 2-3 cup measuring cup, place shortening and pour boiling water over. Stir until shortening is melted. Allow to cool slightly while you do the rest. In a separate medium sized bowl, stir the yeast and lukewarm water together until yeast is dissolved. Set aside. Mix eggs into yeast mixture. Once the shortening has cooled a bit, pour that into the yeast mixture as well and stir well. In a large bowl, stir together flour, sugar, and salt. Add in yeast mixture and stir until a dough is formed. Cover this and place in the refrigerator. Before you go to bed, punch it down and punch it down again in the morning. Two hours before you want rolls: Remove the amount of dough you want to use and place on a floured surface. Knead it just a few times (by pressing it into a ball and then flattening with the heel of your hand, then repeating two more times) and then pat it out to about 1/2 inch thick. Cut out rolls with a small biscuit cutter or drinking glass. Place on greased baking sheet and cover, allowing to rise for two hours. Bake at 425F for 15-20 minutes. Source: Southernplate.com --------------- MESSAGE bread-bakers.v118.n045.7 --------------- Date: Fri, 16 Nov 2018 20:54:09 -0800 From: Reggie Dwork Subject: Slow Cooker Pumpkin-Cranberry-Pecan Bread This might be good for your holiday table. * Exported from MasterCook * Bread, Slow Cooker Pumpkin-Cranberry-Pecan Recipe By :Sonia Martinez Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Hand Made Holidays Nuts Posted Slow Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 2 eggs 3/4 cup canned pumpkin puree 1 cup sugar 1/2 cup vegetable oil -- or natural unsweetened applesauce 1 2/3 cups all-purpose flour 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup fresh cranberries -- or frozen, thawed 1 Tablespoon all-purpose flour 1/4 cup pecans -- chopped and toasted Coat the ceramic liner of a 4-quart crock-pot (mine is 3 1/2 qt) with cooking spray; set aside. In a medium bowl combine eggs, pumpkin, sugar and oil (or applesauce); set aside. In a large bowl stir together the 1 2/3 cups flour, pumpkin pie spice, baking soda and salt. Add pumpkin mixture all at once to flour mixture; stir just until combined. In a small bowl combine 1/2 cup cranberries and 1 tablespoon flour; toss gently to coat. Gently fold cranberries into batter. Spoon batter into prepared cooker (cooker will only be about one fourth full if using a 4 quart cooker). Top with the remaining cranberries and the pecans. Cover and cook on high for 2 hours or until a toothpick inserted near the center comes out clean. When removing lid, lift carefully so condensation from lid does not drip on the bread. Remove crockery liner from slow cooker. Cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread, and use a wide spatula to lift bread from cooker. Cool completely on the wire rack. Sonia's Notes: Since my crock-pot is a bit smaller than the one in the recipe, my bread domed nicely. I used the applesauce instead of oil. I also used a bit more pecans than the recipe called for and added some to the batter. I checked the bread by inserting a very thin bladed knife at the 2-hour mark and it came out too wet. I let it cook a bit longer and checked about every 10 minutes or so. At the 2 1/2 hour mark I noticed the sides were cooking a bit too much and decided to stop cooking. Unmolded and wrapped the bread in a kitchen towel and let it sit for a bit. The bread was perfect by the time it was cut. The taste is delicious! Source: "Better Homes & Gardens Slow Cooker Holiday Issue via the blog 'Home is Where the Boat Is'" S(Internet address): "http://www.soniatasteshawaii.com/2018/10/pumpkin-cranberry-pecan-holiday-bread-in-the-slow-cooker.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 7g Fat (42.0% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 124mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1007 --------------- MESSAGE bread-bakers.v118.n045.8 --------------- Date: Sat, 17 Nov 2018 18:55:57 -0800 From: Reggie Dwork Subject: Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans * Exported from MasterCook * Bread, Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans Recipe By :Gerardo Gonzalez Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sweet potatoes -- (about 1 large potato) 1/4 cup whole milk 2 large eggs 3/4 cup vegetable oil -- such as canola 1 tablespoon vanilla extract 1 1/2 cups dark brown sugar 1 3/4 cups cake flour 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda Butter -- for greasing loaf pan 3 tablespoons store-bought caramel sauce -- or dulce de leche 1/4 teaspoon flaked sea salt -- such as Maldon, for sprinkling 1 1/2 teaspoons Aleppo pepper flakes 1/4 cup chopped toasted pecans Gently spiced pecans and a salty caramel topping give this morning treat a savory dimension. ACTIVE: 20 minutes TOTAL: 2:35, plus cooling time Makes: 6 portions, makes 1 small loaf Preheat oven to 400F minutes. Butter a 9-by-5" loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl. Lower the oven to 325F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed. Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours. Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving. Cal 303, Fat 15g, Carb 39g, Sod 227mg, Fiber 2g, Pro 227g Review: Love this recipe. Have made it many times. I sub Cayenne pepper for Aleppo and even sprinkle it in the batter for added heat. Always a hit at work and with friends! Review: Excellent recipe. It has become my favorite over Pumpkin Bread. I cut the oil down to 1/2 Cup and it still comes out moist. Not having found aleppo spice, I used Trader Joes Sweet and Spicey Pecans on top. Just a hint of spice and crunch! Review: Delicious bread with complex flavors; unusual for a sweet bread. I couldn't find aleppo pepper but read that a reasonable substitute is 4 parts paprika to 1 part cayenne. Will try again once I order some aleppo pepper, but this was a fine substitute. Review: The Aleppo pepper flakes were a great discovery - described by the spice store guy as "like chil flakes but with more flavour". Will look for recipes with this yummy spice. The recipe was so intriguing that I had to try it despite my diabetes...worth every darn carbohydrate and calorie!!! I used a teaspoon of cinnamon and substituted blanched almond sticks for the pecans only because I didn't have any - I'm sure they are the best choice. The dulce de leche is the perfect foil for the spice and nuts and flaked salt. I would call this an inspired recipe and encourage you to try it. I will use only 1 cup of brown sugar though next time as it was almost too sweet for me. A huge hit with guests. S(Internet address): "https://www.epicurious.com/recipes/food/views/sweet-potato-bread-with-caramel-and-aleppo-spiced-pecans-51249830" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 295 Calories; 14g Fat (42.3% calories from fat); 3g Protein; 40g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 214mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2018 - 1117 --------------- END bread-bakers.v118.n045 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved