Date: Sat, 15 Dec 2018 04:17:16 +0000 --------------- BEGIN bread-bakers.v118.n049 --------------- 01. Cranberry Orange Braided Bread (Reggie Dwork) 02. Gluten-free Eggnog Muffins (Reggie Dwork) 03. Toaster Snack Bread (Reggie Dwork) 04. Eggnog Muffins (Reggie Dwork) 05. Raisin-Walnut Babka (Reggie Dwork) 06. Seminole Pumpkin Bread (Reggie Dwork) 07. Easy Homemade Brioche Dinner Rolls (Reggie Dwork) 08. Tip to work in extra flour (Michele Kreitman) --------------- MESSAGE bread-bakers.v118.n049.1 --------------- Date: Sat, 08 Dec 2018 13:53:06 -0800 From: Reggie Dwork Subject: Cranberry Orange Braided Bread This was posted in bread-bakers last year (v117.n048) without the reviews. * Exported from MasterCook * Bread, Cranberry Orange Braided Recipe By :King Arthur Flour Serving Size : 12 Preparation Time :0:00 Categories : Bread Fruit Hand Made Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STARTER: 120 g Unbleached All-Purpose Flour -- (1C or 4 1/2 oz) 113 g cool water -- (1/2C or 4 oz) 1/8 teaspoon instant yeast DOUGH: 269 g Unbleached All-Purpose Flour -- (2 1/4C or 9 1/2 oz) 1 1/4 teaspoons salt 2 teaspoons SAF Gold instant yeast -- *See Tip 67 g granulated sugar -- (1/3C or 2 3/8 oz) 57 g soft unsalted butter -- (1/4C or 4T or 2 oz) 2 large eggs 1 large egg yolk -- white reserved 1/4 teaspoon Fiori di Sicilia flavor -- *See Tip 1 large orange -- grated peel FILLING: 85 g dried cranberries -- (3/4C or 3 oz) 85 g walnuts -- (3/4C or 3 oz) 50 g Sticky Bun Sugar -- (1/2C or 1 3/4 oz) *See Tip TOPPING: pearl sugar -- or sparkling sugar, for decorating This holiday sweet bread is great for gifting, or for sharing at a festive breakfast or brunch. Its subtle orange flavor; soft, tender crumb, and surprise sweet fruit and nut filling are sure to please gift recipients and guests alike. PREP: 20 mins. to 30 mins BAKE: 30 mins. to 35 mins TOTAL: 2 hrs 50 mins. to 5 hrs 5 mins YIELD: one 12" to 14" loaf. To make the starter: Combine the starter ingredients, cover, and leave at room temperature overnight. To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy. Divide the dough into three pieces. Flatten each piece into a 6" x 12" rectangle. Mix the filling ingredients together, and spread each rectangle with some of the filling. Starting with a long edge, roll each rectangle into a log. Braid the logs together. Cover the braid, and allow it to rise for 1 to 2 hours, until puffy. Preheat the oven to 350F. Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with pearl or sparkling sugar. Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190F. Remove the bread from the oven, and transfer it to a rack to cool. Tips: If you don't have Fiori di Sicilia, replace it with 2 teaspoons vanilla extract + 1/4 teaspoon orange oil (or 1 tablespoon grated orange rind). If you don't have Sticky Bun Sugar, replace it with brown sugar; the filling may seep out of the loaf a bit as it bakes. SAF Gold instant yeast is specially formulated for sweet dough; but use SAF Red if that's what you have, understanding that your dough will take longer to rise, both the first and second times. Info: Cal 240, Fat 80, Carbs 35g, Sod 220mg, Fiber 2g, Pro 6g Review 1: This is an outstanding recipe. I am a beginner/intermediate bread baker. I've made this 3 times and it was perfect each time. The first time I made it exactly as written. The second I added cardamom to the dough and filling (I liked this better but I LOVE cardamom). The third I added the cardamom and substituted dried apricots for the cranberries. Each was delicious. Cranberries are a strong flavor so for that version, it was all about the filling. The apricot was more subtle and therefore more about the flavor of the bread/cardamom. Both equally delicious. It just depends on your taste. Review 2: Awesome! This bread was wonderful, and it baked up HUGE. I didn't have orange oil, so I ended up using the substitution of vanilla and orange zest. All together, I had the zest of almost two full oranges in my bread, and you could definitely taste the orange flavor throughout the bread (not overwhelming other flavors, but certainly apparent). I agree that there might have been a tiny bit too much filling, although my tasters were not complaining. Like others, I also appreciate when King Arthur offers the option to add potato flour to make the dough softer. I didn't have potato flour, so I substituted 1/4 of the all-purpose flour in the recipe for 1/2 cup of instant mashed potato flakes, and I think it definitely did give a softer texture (not as soft as something like the cinnamon star bread, but still softer than it would otherwise be - I think if I hadn't added that, the bread might have been relatively hard/dry by the second day). Overall, this was great bread that I will definitely plan to make again at some point! Sweet, tart, and abundant - what more could you want? Review 3: My bread turned out beautifully in picture. But I was very disappointed that it was very dry this morning. I rolled out my three pieces of dough with some flour and rolling pin. So I had difficulty sealing the fillings in because of the flour. But I was able to braid without much trouble. I bake for 30 minutes, used a toothpick to check doneness, there was some sticking, baked additional 5 minutes. Yes, some of the sugar leaked out since I used brown sugar. How can I get a moist tender bread? I like to try this recipe again. Thanks for giving this recipe a go, Linda! One thing that can give your yeast breads a more tender texture and longer shelf life would be to swap 1/4 cup of the All Purpose Flour with 1/4 cup Potato Flour. It makes a world of difference! Annabelle@KAF Review 4: Thank you Annabelle for the advice of substituting 1/4 C of potatoes flour for the APF. I used brown sugar , and I can taste the sugary crystals with the walnut/cranberry filling. Is it possible to use jam /jelly or pie filling to mix with the walnut/cranberry filling to make it more spreadable? It is a very delicious bread, in spite of it being drier than I wanted. There is no substitute for the Fiori de Sicili. It elevates this bread to a higher level- smell so delicious! Will try again this weekend as soon as you recommend how to make the filling better. Thank you. You could definitely mix a bit of jam or preserves with your filling, Linda. A cranberry preserve or orange marmalade would be delicious! Annabelle@KAF Review 5: Very nice bread. I followed exactly. Nice texture and very attractive. A little time consuming, but not really labor intensive. If you haven't tried it yet, buy the Fiori di Sicilia. I love this flavoring. I have used it in angelfood cake, and ricotta cookies. It adds a unique and distinctive flavor. S(Internet address): "https://www.kingarthurflour.com/recipes/cranberry-orange-braided-bread-recipe" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 9g Fat (34.5% calories from fat); 7g Protein; 34g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0603 --------------- MESSAGE bread-bakers.v118.n049.2 --------------- Date: Tue, 11 Dec 2018 21:48:40 -0800 From: Reggie Dwork Subject: Gluten-free Eggnog Muffins * Exported from MasterCook * Muffins, Gluten-free Eggnog Recipe By : Bob's Red Mill Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Streusel Topping: 1/4 cup Gluten Free 1-to-1 Baking Flour 1/4 cup Sugar 1/2 tsp Ground Nutmeg 2 Tbsp Melted Butter Muffins: 1 cup Eggnog -- or Half & Half 2 Eggs 1/4 cup Melted Butter 1 tsp Vanilla Extract 1/2 tsp Bourbon -- Rum, or Rum Extract optional 1 3/4 cups Gluten Free 1-to-1 Baking Flour 1 cup Sugar 2 tsp Baking Powder 3/4 tsp Ground Nutmeg 1/2 tsp Salt These fluffy, gluten free muffins are deliciously flavored with eggnog, nutmeg and bourbon (or rum) and topped with a simple, snowy streusel. Serve with a hot cup of tea--or cider--and enjoy the holiday spices! PREP: 15 minutes COOK: 20 - 22 minutes Preheat oven to 375F. Line a standard muffin tin with paper liners. To make the streusel topping, combine the flour, sugar and nutmeg in a small dish. Add the melted butter and mix until crumbly. Set aside. In a large bowl, whisk together eggnog or half & half, eggs, melted butter and extracts. In a medium bowl, combine flour, sugar, baking powder, ground nutmeg and salt. Add the dry mixture to the wet mixture and stir well with a spoon until evenly combined. Portion the batter evenly into the prepared muffin tin. Top each muffin with the streusel topping. Bake until set, 20 to 22 minutes. S(Internet address): "https://www.bobsredmill.com/recipes/how-to-make/eggnog-muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 8g Fat (41.6% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2018 - 1211 --------------- MESSAGE bread-bakers.v118.n049.3 --------------- Date: Wed, 12 Dec 2018 20:55:35 -0800 From: Reggie Dwork Subject: Toaster Snack Bread * Exported from MasterCook * Toaster Snack Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water -- (105F to 115F) 2 packages Fleischmann's Active Dry Yeast -- * see note 2 cups warm milk -- (105F to 115F) 2 teaspoons salt 1/4 teaspoon baking soda 5 cups all-purpose flour 1 8-ounce package pitted dates -- snipped 1/2 cup chopped walnuts Cornmeal Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, salt, baking soda and 2 cups flour; beat well. Mix in dates and walnuts. Stir in reserved flour to make a stiff batter. Grease two 8 1/2 × 4 1/2 × 2 1/2" or 9 × 5 × 3" microwavable loaf pans. Sprinkle with cornmeal; spoon batter into pans. Sprinkle tops with cornmeal. Cover; microwave on MEDIUM (50%) power 1 minute. Let rest 10 minutes. Repeat cooking and resting 2 more times, allowing dough to double in size. To bake, microwave each loaf separately on HIGH (100%) power for 6 minutes and 30 seconds. Surface of loaf will be flat and pale in color. Cool in pan for 5 minutes; remove from pan and cool on wire rack. Slice and toast to serve. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 2g Fat (14.6% calories from fat); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat. NOTES : Regular Oven Directions: Prepare dough as above, using up to 1 cup extra flour to make a very stiff batter. Spoon into prepared loaf pans. Cover; let rise in warm place 45 minutes or until doubled in size. Bake at 400ºF for 25 minutes. Remove from pans immediately and cool on wire rack. *To save up to 50% rising time use Fleischmann's Rapid Rise Yeast. Follow Quick Mix steps on package back. --------------- MESSAGE bread-bakers.v118.n049.4 --------------- Date: Tue, 11 Dec 2018 21:58:38 -0800 From: Reggie Dwork Subject: Eggnog Muffins This was posted to bread-bakers in 2010 (v110.n025) without the reviews. * Exported from MasterCook * Muffins, Eggnog Recipe By :Susan Brown Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1/2 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 egg 1 3/4 cups eggnog 1/2 cup canola oil 1/2 cup golden raisins 1/2 cup chopped pecans This scrumptious muffins are chock-full of pecans and raisins. Prep/Total Time: 30 min. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350F for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Editor's Note: This recipe was tested with commercially prepared eggnog. Review: I usually double the nutmeg in the muffins to give them more flavor. They are easy to overbake because the tops don't get as brown as muffins usually do. Contrary to most muffins, they are even better the next day. Review: Used frozen cranberries for the raisins and walnuts for the pecans - tossed both in 1/4 cup flour (to prevent sinking) before folding them into the batter. Review: This recipe is very quick and easy and perfect for a rushed day. I made mini muffins instead of full sized and substituted dried cranberries for the raisins. Very good. Source: "Originally published as Eggnog Muffins in Taste of Home December/January 2001" S(Internet address): "https://www.tasteofhome.com/recipes/eggnog-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 12g Fat (42.0% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 180mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1211 --------------- MESSAGE bread-bakers.v118.n049.5 --------------- Date: Tue, 11 Dec 2018 22:28:08 -0800 From: Reggie Dwork Subject: Raisin-Walnut Babka * Exported from MasterCook * Bread, Raisin-Walnut Babka Recipe By : Melissa Weller Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Holidays Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 4 cups all-purpose flour -- preferably King Arthur 1/3 cup sugar -- plus 2 tablespoons sugar 2 teaspoons fine sea salt 1 cup whole milk -- warmed 2 1/4 tsp active dry yeast -- (1 packet) 1 large egg -- plus 1 large egg yolk 10 Tbsps unsalted butter -- cut into Tbsps, room temp, (1 stick+2T) FILLING 3 cups golden raisins -- soaked in warm water for 10 minutes and drained 3/4 cup granulated sugar 6 tablespoons unsalted butter -- softened 1 tablespoon ground cinnamon 1 1/2 teaspoons fine sea salt 1/2 cup dark raisins -- soaked in warm water for 10 minutes and drained 3/4 cup walnuts -- toasted and coarsely chopped GLAZE 1 stick unsalted butter 6 tablespoons whole milk 2 tablespoons ground cinnamon 1/4 teaspoon fine sea salt 1 1/2 cups confectioners' sugar Pastry chef Melissa Weller of Sadelle's in New York City swirls this light and buttery babka with a golden raisin puree, studs it with dark raisins and walnuts and tops it with a luscious cinnamon glaze. Active: 1:30 Total: 6 Hr Makes: two 9" babkas In a medium bowl, whisk the flour with the sugar and salt. In a stand mixer fitted with the dough hook, combine the milk with the yeast and let stand until foamy, about 5 minutes. Add the egg and egg yolk and sprinkle the dry ingredients on top. Mix at low speed for 2 minutes. Scrape down the side of the bowl and mix at medium speed until all of the dry ingredients are incorporated and the dough is smooth, about 5 minutes. Add all of the butter at once and mix at low speed until it is fully incorporated and a tacky dough forms, about 3 minutes; scrape down the side of the bowl as needed during mixing. Cover the bowl with plastic wrap and let the dough stand at room temperature for 1 hour. Line a large baking sheet with parchment paper and coat the paper generously with nonstick baking spray. Scrape the dough out onto the parchment paper and cut the dough in half. Pat each piece into a neat square. Cover with plastic wrap and refrigerate overnight. Combine all of the ingredients except the dark raisins and walnuts in a food processor and puree until smooth. Coat two 9-by-4" loaf pans with nonstick baking spray and line with parchment paper, allowing 2" of overhang on each of the long sides. Roll out each square of dough to a 16" square. Using an offset spatula, spread all but 1/2 cup of the raisin puree in an even layer over the dough squares to within 1/2" of the edges. Sprinkle the dough evenly with the dark raisins and toasted walnuts. Starting at the long edge nearest you, tightly roll up each dough square jelly roll-style into a tight log. Using a sharp knife, cut the logs in half crosswise. Using an offset spatula, spread 1/4 cup of the reserved filling on the top and sides of 2 of the halves. Set the other halves on top in the opposite direction to form a cross. Twist to form spirals and transfer to the prepared pans. Cover the loaves with a towel and let stand in a warm place until doubled in bulk, about 2 hours. Preheat the oven to 375F. Bake the babka in the center of the oven for about 45 minutes, until puffed and well browned. Let cool slightly, then use the parchment paper to lift the babkas out of the pans and onto a rack set over a large rimmed baking sheet. Discard the paper. Make the glaze: In a small saucepan, melt the butter in the milk. Whisk in the remaining ingredients. Spread the glaze on the warm babkas and let stand until set, about 30 minutes. S(Internet address): "https://www.foodandwine.com/recipes/raisin-walnut-babka" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 10g Fat (36.2% calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 1211 --------------- MESSAGE bread-bakers.v118.n049.6 --------------- Date: Tue, 11 Dec 2018 22:42:41 -0800 From: Reggie Dwork Subject: Seminole Pumpkin Bread * Exported from MasterCook * Bread, Seminole Pumpkin Recipe By :Jjohn32 Serving Size : 48 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 oz pumpkin puree 4 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1/2 cup white sugar 1 cup water 1 quart vegetable oil -- for frying 1 tablespoon white sugar A tasty pumpkin treat. Prep: 30 min Cook: 20 min Ready In: 50 min Cook, peel and mash the sugar pumpkin. Sift flour, baking powder and baking soda together. Gradually add pumpkin, sugar and water to make a soft dough. When it just holds together, knead several minutes. Divide dough into 4 - 6 equal parts. Knead each portion again several minutes or until it becomes a soft, smooth ball. Roll out each portion 1/4" thick. Another method is to pinch off small pieces of dough and form into individual cakes 2 - 3" across. In a large iron skillet, fry in very hot vegetable oil (about 1" in depth) until brown on one side. Flip over and brown other side. The bread will puff up and get crisp and chewy. Sprinkle with granulated sugar. Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. Info: Cal 66, Fat 2g, Carb 11g, Sod 88mg, Fiber 0.5g, Pro 1g S(Internet address): "https://www.allrecipes.com/recipe/6835/seminole-pumpkin-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; trace Fat (2.3% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Other Carbohydrates. NOTES : 2018 - 0702 --------------- MESSAGE bread-bakers.v118.n049.7 --------------- Date: Wed, 12 Dec 2018 20:46:12 -0800 From: Reggie Dwork Subject: Easy Homemade Brioche Dinner Rolls * Exported from MasterCook * Rolls, Easy Homemade Brioche Dinner Recipe By : Kellie Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup warm water -- about 110F 2 1/4 teaspoons active dry yeast -- not rapid rise 2 1/3 cups super fine pastry flour -- or cake flour 2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons kosher salt 6 large eggs 8 ounces unsalted butter -- cut into 1" cubes at room temp 2 tablespoons Melted butter -- for basting if desired Super easy to make, no knead dinner rolls made with a light and butter brioche dough that will make your tastebuds dance for joy. PRE: 15 MINUTES COOK: 30 MINUTES TOTAL: 45 MINUTES Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt. Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition. Slowly add the yeast and continue beating at low speed for 5 minutes. Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes. Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours. Turn the dough out on a well floured surface and gently press out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight. Turn the dough out onto a floured surface and divide the dough into 24 equal sized balls. Arrange the dough balls in 2 13x9" baking dishes. Allow the dough to rise, uncovered, in a warm place until it rises about 1/2" above the top of the pans, approximately 2 hours. Preheat the oven to 350F. Bake the brioche until it is golden brown on top, approximately 30 to 35 minutes. Remove from the oven and allow to cool for 2 to 3 minutes. Brush the tops of the rolls with melted butter and cool completely on a cooling rack. If not serving immediately, wrap the hot rolls in foil and set aside at room temperature for up to 2 days. RECIPE NOTES: If not serving immediately, wrap the hot rolls in foil and set aside at room temperature for up to 2 days. To freeze, wrap the hot rolls in foil and place in a resealable freezer bag. Freeze promptly. Can be frozen up to 2 months. When ready to use, reheat in foil in a 250F oven until heated through, approximately 20 to 25 minutes Cal 189, Fat 10g, Carb 21g, Sod 220mg, Fiber 1g, Pro 4g S(Internet address): "https://thesuburbansoapbox.com/easy-brioche-dinner-rolls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 10g Fat (45.5% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 186mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1212 --------------- MESSAGE bread-bakers.v118.n049.8 --------------- Date: Tue, 11 Dec 2018 08:48:20 -0500 From: "Michele Kreitman" Subject: Tip to work in extra flour First, thanks to Reggie and Jeff for maintaining this list. It's definitely one of my favorite emails to receive each week. Jerusalem bagels are on my make very soon list. Now my tip I wanted to pass along.. If you ever added too much flour to your work bowl you know how difficult it can be to work that in with little drizzles of water. As I've been trying to learn about making pie dough, one tip I saw was to use a spray bottle with water to help hydrate the extra dry bits without adding too much water to the pie dough. This seems to work pretty well for pie dough so I thought I'd try the same thing the next time I accidentally added too much flour to my bread recipe (which still somehow happens even while measuring with a scale). It worked very well for me and avoided little puddles of water on the counter that didn't seem to want to work into the larger dough ball I was kneading. You just mist over the extra flour, roll the dough ball through it and keep kneading and it will incorporate. Even spritz the dough ball a few times if you need to. This also works really well when the recipe says cover with a damp towel. Spritz the dough, lay the towel, then spritz the top of the towel - done. A simply spray bottle from the dollar store filled with water now sits in my pantry next to the flour as one of my important bread baking tools. Hopefully others will find this tip helpful when they find themselves with too much flour someday. Happy Baking! --------------- END bread-bakers.v118.n049 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved