Date: Sat, 22 Dec 2018 06:07:19 +0000 --------------- BEGIN bread-bakers.v118.n050 --------------- 01. German Soft Pretzel Sticks (Reggie Dwork) 02. Easy Panettone (Reggie Dwork) 03. Gingerbread Scones with Eggnog Glaze (Reggie Dwork) 04. Eggnog Muffins 1 (Reggie Dwork) 05. Chef John's Blueberry Muffins (Reggie Dwork) 06. Eggnog Bread with Spiced Rum Glaze (Reggie Dwork) 07. Here are some favorite Christmas recipes (maybelle) --------------- MESSAGE bread-bakers.v118.n050.1 --------------- Date: Wed, 12 Dec 2018 20:48:47 -0800 From: Reggie Dwork Subject: German Soft Pretzel Sticks * Exported from MasterCook * Pretzel Sticks, German Soft Recipe By : Grant Achatz, December 2006 Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light brown sugar Water 2 envelopes active dry yeast 1/4 cup vegetable oil 5 3/4 cups all-purpose flour -- plus more for kneading: 3/4 cup baking soda 1 large egg -- beaten with 1 tablespoon water Flaky salt -- such as Maldon Yellow mustard -- for serving Soft pretzels right out of the oven are awesome. You can eat these slightly sweet, chewy, dark pretzel sticks plain or with mustard. Active: 30 min Total: 2:10 Yield: 24 In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky. Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, knead in up to 1/4 cup more flour. Transfer the dough to an large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk, about 45 minutes. Preheat the oven to 450F. Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces. Roll each piece into a 9" stick about 1/2" thick. Transfer the sticks to the prepared cookie sheets, leaving at least 2" between them. Let stand uncovered until puffed, about 25 minutes. In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water 30 seconds, turning once; add about 1 cup of hot water after before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly. Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until richly browned, about 10 minutes. Serve warm or at room temperature, with mustard. S(Internet address): "https://www.foodandwine.com/recipes/german-soft-pretzel-sticks" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 3g Fat (17.5% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 1893mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0622 --------------- MESSAGE bread-bakers.v118.n050.2 --------------- Date: Sun, 16 Dec 2018 17:25:35 -0800 From: Reggie Dwork Subject: Easy Panettone * Exported from MasterCook * Bread, Easy Panettone Recipe By : Kellie Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Holidays Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raisins 1 cup dried cherries 1/4 cup bourbon 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 1/4 cup orange zest 1 egg -- lightly beaten Studded with fruit, this Easy Panettone bread recipe is a must have during the holiday season. PREP: 5:30 COOK: 30 MINUTES Add the raisins, cherries, bourbon and 1/4 cup water to a bowl. Soak for 1 hour or longer. 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 knead out the air bubbles. Drain the raisins and cherries. Discard the bourbon. Fold the raisins, cherries and orange zest into the dough and knead gently to combine. 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 in half. Shape the dough into 2 rectangles and place into two buttered 8 1/2 X 4 1/2 X 3" loaf pans. 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. Lightly brush the top of the dough with the egg wash to coat. Preheat the oven to 350F. Bake the pannetone 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. Turn the bread out of the pans and cool completely on a cooling rack. If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days. RECIPE NOTES: Recipe adapted from Ad Hoc at Home. If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days. To freeze, wrap the hot bread 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 224, Fat 9g, Carb 29g, Sod 215mg, Fiber 2g, Pro 5g Review: Wrap the HOT bread in foil.?? I have never heard of this technique, so just checking to see if this is correct?? Reply: Yes, that is correct. If you're going to freeze the bread for later or store for a period of time, wrap the bread in foil. This helps to keep the bread from drying out. S(Internet address): "https://thesuburbansoapbox.com/easy-pannetone-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 9g Fat (35.9% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1216 --------------- MESSAGE bread-bakers.v118.n050.3 --------------- Date: Sun, 16 Dec 2018 18:44:24 -0800 From: Reggie Dwork Subject: Gingerbread Scones with Eggnog Glaze * Exported from MasterCook * Scones with Eggnog Glaze, Gingerbread Recipe By : Kellie Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cold heavy cream -- plus 1 tablespoon cold heavy cream 1 large egg 1/4 cup molasses 2 cups all-purpose flour -- plus more for work surface 1/4 cup light brown sugar 2 teaspoons baking powder 1 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/8 teaspoon ground cloves 6 tablespoons cold unsalted butter -- (3/4 stick), cut into small pieces granulated sugar -- for sprinkling 1/2 cup powdered sugar 3 tablespoons eggnog Start your holiday morning with a pile of Gingerbread Scones drizzled with eggnog glaze. PREP: 10 MINUTES COOK: 18 MINUTES TOTAL: 28 MINUTES Preheat oven to 400F. In a small bowl, whisk together 3/4 cup of cream, egg and molasses. In a large bowl, whisk together the flour, granulated sugar, baking powder, ginger, cinnamon, salt and cloves. With a pastry blender, cut the butter into the flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. With a fork, stir in the cream mixture until just combined. The dough will still be crumbly. Transfer the dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush the tops with 1 tablespoon cream and sprinkle with granulated sugar. Transfer to the oven and bake until golden, 16 to 18 minutes, rotating the sheet pan halfway through. Allow to cool on the sheet pan for 5 minutes and then transfer to a wire rack to cool completely. While the scone cool, whisk together the powdered sugar and eggnog until smooth. Drizzle the glaze over the scones. Allow the glaze to set, approximately 30 minutes, before serving. Store in an airtight container for up to 48 hours. Best when served the same day. Cal 489, Fat 23g, Carb 63g, Sod 231mg, Fiber 1g, Pro 6g Review: Made these today. Recipe is a bit off regarding sugar, but I figured it out. Smell is heavenly. Will eat in a bit. I also made these into 8 pieces, 6 is way too big. Reply: Thanks so much for trying out the recipe! I appreciate your comment. The sugar amount is personal preference, the scone is much less sweet than a cookie and so the sugar amount is reduced significantly. And I agree, the 6 scones are on the large size so cutting them smaller is definitely a great idea. I do it usually, but for this recipe…I felt 6 was good if being served for brunch. S(Internet address): "https://thesuburbansoapbox.com/gingerbread-scones-with-eggnog-glaze/" Yield: "6 to 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 488 Calories; 25g Fat (46.2% calories from fat); 6g Protein; 60g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 379mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates. NOTES : 2018 - 1216 --------------- MESSAGE bread-bakers.v118.n050.4 --------------- Date: Mon, 17 Dec 2018 19:46:58 -0800 From: Reggie Dwork Subject: Eggnog Muffins 1 * Exported from MasterCook * Muffins, Eggnog 1 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, 20-22 minutes. Review: Will make these again! This was the first time that I have tried baking with gluten-free flour and am very pleased with the results. The muffins taste great and are light (I thought they'd be a bit dense). 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 - 1217 --------------- MESSAGE bread-bakers.v118.n050.5 --------------- Date: Wed, 12 Dec 2018 20:58:49 -0800 From: Reggie Dwork Subject: Chef John's Blueberry Muffins * Exported from MasterCook * Muffins, Chef John's Blueberry Recipe By : Chef John Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white sugar 1/2 cup butter -- softened 2 large eggs 2 tablespoons vegetable oil 1 cup sour cream 1/2 cup milk 1 tablespoon grated lemon zest 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 2 cups fresh blueberries I decided to push the envelope and toss in 2 cups of blueberries! Prep: 15 min Cook: 30 min Ready In: 45 min Preheat the oven to 375F (190C). Grease 16 muffin cups, or line with paper muffin liners. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth. Whisk flour, baking powder, baking soda, and salt in a small bowl. Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined. Review: These are very good. I ended up with 24 muffins instead of only 16 and only needed about 23 minutes or so in my oven. I know that the muffin pan sizes vary so if you end up with more than 16, start checking after 20 minutes to make sure you don't over bake these. Review: These blueberry muffins are EXCELLENT but only bake them for 18 to 20 minutes (depending on your oven). I baked them at 375F and they were perfect at 20 minutes. I'd only recommend 30 minutes if you really like the taste of blueberry flavored charcoal. Made these to bring to work and they were a huge hit. Loved this recipe - reduce the cooking time. S(Internet address): "https://www.allrecipes.com/recipe/223041/chef-johns-blueberry-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 12g Fat (40.6% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 311mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0719 --------------- MESSAGE bread-bakers.v118.n050.6 --------------- Date: Thu, 20 Dec 2018 15:25:08 -0800 From: Reggie Dwork Subject: Eggnog Bread with Spiced Rum Glaze * Exported from MasterCook * Bread, Eggnog Bread with Spiced Rum Glaze Recipe By : Girl Versus Dough Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the bread: 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg -- plus more for sprinkling 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 cup unsalted butter -- softened 2 large eggs 2 tablespoons spiced rum -- or rum extract 1 teaspoon vanilla 1 cup eggnog For the glaze: 1 cup powdered sugar 1 tablespoons eggnog -- (to 2T) 1 teaspoon spiced rum Is made with real eggnog and spices and yes, rum, both in the bread and in the glaze, and it tastes mighty fine with some eggnog on the side. That's just a suggestion - but a very strong one. PREP: 1:35 Cook: 1 hr TOTAL: 2:35 Heat oven to 350F. Line an 8 1/2-by-4 1/2" loaf pan with parchment paper. Spray bottom ONLY of pan with cooking spray. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt and nutmeg until well combined. In a separate large bowl with electric hand mixer or in bowl of a stand mixer with the paddle attachment, beat sugars and butter 2 to 3 minutes until light, fluffy and smooth. Add eggs one at a time, beating after each addition. Stir in rum and vanilla. Alternate between adding flour mixture and eggnog to butter mixture, starting and ending with flour mixture (3 additions of flour mixture, 2 additions of eggnog); stir after each addition until batter is just combined. Pour and spread batter evenly in prepared loaf pan. Bake 1 hour to 1:15 until a toothpick inserted in the center comes out clean. Cool bread in pan 10 minutes, then use parchment paper to transfer bread from the loaf pan to a cooling rack. Cool completely. When bread is fully cooled, make the glaze: In a small bowl using a fork, beat powdered sugar, eggnog and rum to form a smooth, drippy glaze. Drizzle glaze evenly over cooled bread; sprinkle with nutmeg. Allow glaze to set before slicing. S(Internet address): "http://www.girlversusdough.com/2018/12/20/eggnog-bread-spiced-rum-glaze/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 7g Fat (32.0% calories from fat); 3g Protein; 30g Carbohydrate; trace Dietary Fiber; 46mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 1220 --------------- MESSAGE bread-bakers.v118.n050.7 --------------- Date: Sat, 15 Dec 2018 13:44:44 -0800 From: maybelle Subject: Here are some favorite Christmas recipes Here are a couple favorite Christmas recipes we enjoy. Cranberry-Orange Bread ***** *Servings: *24 *Source: *Betty Crocker *INGREDIENTS* *2* cups flour *3/4* cup sugar *1 1/2* teaspoons baking powder *3/4* teaspoon salt *1/2* teaspoon baking soda *1/4* cup butter, softened *1* tablespoon orange zest, grated *3/4* cup orange juice *1* egg *1* cup cranberries, fresh or frozen, chopped *1/2* cup chopped nuts *DIRECTIONS* Preheat oven to 350 degrees F. Spray 8 or 9-inch loaf pan with nonstick cooking spray. Mix together flour, sugar, baking powder, salt and baking soda; stir in butter until crumbly. Stir in orange zest, orange juice and egg just until moistened. Stir in cranberries and nuts. Spread in pan. Bake until wooden toothpick inserted in center comes out clean, 8-inch loaf 1 1/4 hours 9-inch loaf 55 to 65 minutes. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. Makes 1 loaf (24 slices). The shortbread recipe is from an old Better Homes and Gardens cookbook. I think you can find the same or similar recipe at BHG.com Shortbread ***** *Prep Time: *0 min *Servings: *0 servings *INGREDIENTS* *1 1/4* cups all-purpose flour *3* tablespoons granulated sugar *1/2* cup butter *DIRECTIONS* 1. In a medium bowl combine flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth. 2. To make shortbread wedges*, on an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in the circle. Bake in a 325 degree F oven for 25 to 30 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool. Makes 16 wedges. *Note: To make shortbread rounds, on a lightly floured surface roll dough until 1/2 inch thick. Using a 1-1/2-inch cookie cutter, cut into 24 rounds. Place 1 inch apart on an ungreased cookie sheet. Bake for 20 to 25 minutes. To make shortbread strips, on a lightly floured surface roll dough into an 8 x 6-inch rectangle about 1/2 inch thick. Using a knife, cut into twenty-four 2 x 1-inch strips Place 1 inch apart on an ungreased cookie sheet. Bake for 20 to 25 minutes. Aunt Hanna's Cookies ***** *Servings: *36 cookies *Source: *Scandinavian Cooking *INGREDIENTS* *1/4* cup butter -- soft *1/4* cup sugar *1* cup cake flour *1* teaspoon baking powder *1/4* cup whipping cream cherry halves -- glazed, or almond slices *DIRECTIONS* Line baking sheets with parchment paper. Preheat oven to 350 degrees F. In a mixing bowl, cream butter and sugar until blended. Mix the flour with the baking powder and add to the butter mixture a little at a time. Blend in the cream until a soft dough forms. Chill if needed. Using 1 teaspoonful of dough at a time, roll into small ball.s Place on prepared baking sheets. Press a halved cherry or almond half onto each cookie. Bake 10 minutes or until very light golden and set. Cool on the baking pan. Store in airtight container or freeze. --------------- END bread-bakers.v118.n050 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved