Date: Mon, 31 Dec 2018 05:49:29 +0000 --------------- BEGIN bread-bakers.v118.n051 --------------- 01. Cranberry Scones (Reggie Dwork) 02. Pumpkin Cornbread with Cinnamon Honey Butter (Reggie Dwork) 03. Rustic Rosemary Sourdough Bread (Reggie Dwork) 04. Low Fat Blueberry Pecan Banana Bread (Reggie Dwork) 05. Monkey Ginger Bread (Reggie Dwork) 06. No-Knead Dutch Oven Bread (Reggie Dwork) 07. Herb Onion Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n051.1 --------------- Date: Wed, 12 Dec 2018 20:51:34 -0800 From: Reggie Dwork Subject: Cranberry Scones * Exported from MasterCook * Scones, Cranberry Recipe By : Cristina Gomez Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Hand Made Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup packed brown sugar 1 tablespoon baking powder 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 cup butter -- chilled and diced 1 cup fresh cranberries -- roughly chopped 1/3 cup white sugar 1 grated orange zest -- from 1 orange 1/2 cup chopped walnuts 3/4 cup half-and-half cream 1 egg A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea! Prep: 20 min Cook: 20 min Total: 40 min Preheat oven to 375F (190C). In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly. In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets. Bake in preheated oven until golden brown, about 20 minutes. Info: Cal 211, Fat 9g, Carb 29g, Sod 174mg, Fiber 1g, Pro 4g S(Internet address): "https://www.allrecipes.com/recipe/24551/cranberry-scones/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 9g Fat (38.4% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 220mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0701 --------------- MESSAGE bread-bakers.v118.n051.2 --------------- Date: Wed, 12 Dec 2018 21:06:14 -0800 From: Reggie Dwork Subject: Pumpkin Cornbread with Cinnamon Honey Butter * Exported from MasterCook * Cornbread, Pumpkin Cornbread with Cinnamon Honey Butter Recipe By : Jaclyn Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cornbread: 1 cup all-purpose flour -- (140g) 1 cup cornmeal -- (170g) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/2 cup packed light-brown sugar -- (110g) 1/4 cup unsalted butter -- melted, (2 oz) 1 cup canned pumpkin puree -- (244g) 1/2 cup sour cream -- (122g) 2 large eggs Whipped Cinnamon Honey Butter: 1/2 cup salted butter -- (4 oz) 1/3 cup honey -- (105g) 1/4 cup powdered sugar -- (30g) 1 tsp ground cinnamon Freezes well. For the cornbread: Preheat oven to 375F. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside. In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain. Spray an 8 by 8" baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer, bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares. Serve with Cinnamon Honey Butter. For the cinnamon honey butter: In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth. Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 - 3 minutes. Source: "Cooking Classy" S(Internet address): "https://www.cookingclassy.com/pumpkin-cornbread-with-cinnamon-honey-butter/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 20g Fat (45.7% calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 376mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2018 - 0725 --------------- MESSAGE bread-bakers.v118.n051.3 --------------- Date: Mon, 17 Dec 2018 14:59:45 -0800 From: Reggie Dwork Subject: Rustic Rosemary Sourdough Bread * Exported from MasterCook * Bread, Rustic Rosemary Sourdough Recipe By :Kimberly Killebrew Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups all-purpose unbleached flour 1 1/2 cups lukewarm water 1 cup ripe sourdough starter 1 teaspoon instant yeast -- (use 2 teaspoons if your sourdough isn't very vigorous) 3 tablespoons chopped fresh rosemary -- (to 4T) 2 1/2 teaspoons sea salt Extra rosemary and coarse salt -- (like fleur de sel) for sprinkling on the exterior With a superbly crispy crust and soft and chewy interior, the flavor and aroma of this delicious bread will have you wishing you had made an extra loaf! With a delightfully crispy crust and fluffy interior, nothing beats a slice of this rosemary sourdough bread slathered with butter! Prep: 15 mins Cook: 25 mins Total: 40 mins Place all of the ingredients in a stand mixer and knead on the "2" bread setting for 6 to 8 minutes until a smooth dough forms. (Alternatively knead by hand for about double the length of time.) Form the dough into a ball, lightly spray the bowl with oil, return the dough to the bowl and cover loosely with plastic wrap. Set in a warm place and let it rise for about 90 minutes or until doubled in size. Punch the dough down with your fist. Form the dough into a round and place it in a 10" banneton (recommended) or comparable loaf pan. Let the dough rise again for about one hour until nearly doubled in size. In the meantime, preheat the oven to 425F. If using a banneton, invert the bread onto a baking stone or sheet. Spray the dough with water and use a long serrated knife to cut two 1/2" diagonal slashes into the dough. Sprinkle with some extra rosemary and some coarse salt like fleur de sel. Bake the bread for 25 to 30 minutes, until it's a dark golden brown. NOTE: You can also place the bread on a baking stone that's been preheated. The baking stone absorbs the oven's heat and transfers it to the bread for an evenly crispy crust. Transfer the bread to a wire rack and let it cool. Best enjoyed while still warm. Also excellent toasted or made into grilled cheese sandwiches. NOTE: For the BEST flavor and texture results, wrap the dough tightly in plastic wrap before the first rise and let it sit in the fridge for at least 24 hours, punch it down occasionally, and then let it rise as normal at room temperature when you're ready to bake it (note, it will take longer since the dough is cold). Cal 84, Carb 17g, Sod 194mg, Pro 2g Review: Great Recipe, Thank You. I made only one change to the instructions in that I preheated my clay baking pot "Cloche" so that the bottom and sides of the bread begin to cook right away. Makes for a crispier pull-apart loaf. Be very careful though when placing the dough ball into the pot…..it is very hot. Thanks again for the recipe. S(Internet address): "https://www.daringgourmet.com/rustic-rosemary-sourdough-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; trace Fat (2.9% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 263mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2018 - 1021 --------------- MESSAGE bread-bakers.v118.n051.4 --------------- Date: Mon, 17 Dec 2018 15:05:18 -0800 From: Reggie Dwork Subject: Low Fat Blueberry Pecan Banana Bread These mini loaves might be good to give as gifts any time of the year. * Exported from MasterCook * Bread, Low Fat Blueberry Pecan Banana Recipe By :Recipe Runner Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Fruit Hand Made Low Fat Nuts Quickbread Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat pastry flour 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 2 bananas -- large ripe, mashed 1 whole eggs 2 egg whites 1/3 cup brown sugar 1/3 cup granulated sugar 1/4 cup unsweetened applesauce 1/4 cup nonfat greek yogurt -- plain 1 teaspoon vanilla bean paste -- or vanilla extract 1 pint fresh blueberries 1/4 cup toasted pecans -- chopped Low fat and healthy Blueberry Pecan Banana Bread makes a delicious breakfast or snack! Yields: 3 Mini Loaves OR 1 Large Loaf Preheat oven to 350F and spray 3 mini baking loaf pans or a 9x5" loaf pan with cooking spray. In a large bowl whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and pecans. In a smaller bowl whisk together the mashed bananas, eggs, sugars, applesauce, yogurt, and vanilla. Pour the wet ingredients into the dry and fold together just until combined. Gently fold in the blueberries. Divide the batter evenly between the 3 mini loaf pans or pour all of it into the 9x5" loaf pan. Bake the mini loaves for 25-30 minutes and the 9x5" loaf for 50-60 minutes. Let the bread cool for 10 minutes in the loaf pan(s) and then carefully remove and let them finish cooling on a wire rack. NOTES: If you don't have whole wheat pastry flour you can just use all-purpose flour. S(Internet address): "" Yield: "1 regular size loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 2g Fat (12.4% calories from fat); 4g Protein; 35g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 173mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0509 --------------- MESSAGE bread-bakers.v118.n051.5 --------------- Date: Mon, 17 Dec 2018 19:26:37 -0800 From: Reggie Dwork Subject: Monkey Ginger Bread * Exported from MasterCook * Bread, Monkey Ginger Recipe By : arielleclementine Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 packet active dry yeast Pinch sugar 1/3 cup warm water -- 110F 2 tablespoons unsalted butter 1 cup whole milk 1/4 cup molasses 3 1/4 cups all-purpose flour 2 teaspoons kosher salt 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1/4 cup all-purpose flour -- if needed 2 tablespoons butter -- softened 1 stick butter -- melted 1 cup packed dark brown sugar In a small bowl, combine yeast and a pinch of sugar with the warm water. Set aside to sit for 10 minutes, until foamy. In a small saucepan, combine 2 tablespoons butter, milk, and molasses and heat until the butter is melted. Set aside to cool briefly. In the bowl of a stand mixer, combine flour, salt, ginger, cinnamon, cloves, and nutmeg with a whisk or spoon. Attach the dough hook and turn the mixer to low speed. Slowly add the molasses mixture and then the yeast mixture. After the dough comes together mix for 7 minutes, or until smooth. The dough will be sticky (it should stick to the bottom of the bowl), but if it seems too wet add up to 1/4 cup additional flour, one tablespoon at a time. Turn dough onto lightly floured surface and knead by hand for an additional minute to form a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn to coat in oil. Cover with plastic wrap and put it in a warm spot to rise until doubled in size, about 1 to 1.5 hours. Butter the bundt pan with 2 tablespoons softened butter. Put the melted stick of butter in one small bowl, and the brown sugar in another. When the dough has risen, transfer to a lightly floured surface and gently pat into an 8-inch square. Cut dough into 64 pieces and roll the pieces into balls. One at a time, dip the balls in butter, then roll in brown sugar, and place in the bundt pan, making all attempts to distribute the balls evenly. Cover the bundt pan with plastic wrap, place in a warm spot, and allow to rise for 1 more hour. (Or you could be a gambler and refrigerate the dough overnight, and then let it come to room temperature in the morning just before baking for breakfast). The balls should be puffy and about an inch below the top of the pan. Preheat the oven to 350F. Bake the monkey bread for 30 to 35 minutes, until the top is golden brown. Remove from the oven and cool in pan for 5 minutes (but no longer!). Invert onto a cake stand and cool for another 5 to 10 minutes. Devour! Note: as far as gift-giving goes, this bread is really best when eaten 15 minutes or so after being pulled out of the oven, when the caramel is still warm and sticky. Review: This looks like it was baked in the classic Nordic Ware bundt pan, which is around 10 inches in diameter and holds 12 cups. Review: Haven't thought about monkey bread in ages. Decided to make this one for my birthday brunch. Visiting and my host didn't have a bunt pan. So I followed the recipe except I substituted dark brown sugar for molasses and half white whole wheat flour. Placed the sugared balls in a round Pyrex dish. Came out great!! Want to try it in a bunt pan. Thanks so much for a new twist on te old monkey bread. Review: I made this cake and substituted Domaine de Canton for the fresh ginger and it was amazing!! I highly recommend it. Review: I made this last year. Twice. The first time I was half asleep and didn't see the directions for letting the bread rise again before baking. We ate some anyways it looked so good. The second time it was perfect and so, so delicious. I can't wait to make it again. Review: I did in fact make this for Christmas morning breakfast - it was absolutely delicious. Our house gets pretty cold overnight, so I just left the pan out on the counter for the second rise and baked it when we got up. I was impressed by how well the spicy flavors came through, it's a great recipe! Question: Do you think it would work to form it into the balls and put into the pan and then refrigerate that overnight? Then let come to room-temp and bake? (I know it's really cool that you can refrigerate the dough overnight and this may just be pushing the envelope too far. But I'm curious. Would fit into schedule better.) Reply: i have tried this, and it worked just fine! here's how it went down: i did steps 1-7 as written the night before, covered the bundt pan with with plastic wrap, and put it in the fridge overnight. 9 hours later, the dough had barely risen at all. i took it out of the fridge and let it sit for an hour (it rose just a bit more) and then baked, following the directions in step 9. it came out great! i think the flavor might be a little bit more intensified, but i think that's a good thing, and it sure made this morning easy! thanks! S(Internet address): "https://food52.com/recipes/8266-monkey-ginger-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 507 Calories; 19g Fat (33.3% calories from fat); 7g Protein; 78g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 649mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates. Serving Ideas : Not too sweet and not too spicy, this holiday breakfast reaps all the best rewards of monkey bread and gingerbread. It's fluffy and fragrant, and the crust is laquered with a brown sugar caramel. We recommend eating it warm, with salted butter and coffee. NOTES : 2018 - 1217 --------------- MESSAGE bread-bakers.v118.n051.6 --------------- Date: Sat, 22 Dec 2018 18:37:59 -0800 From: Reggie Dwork Subject: No-Knead Dutch Oven Bread This was posted in 2016 (bread-bakers v116n036) without the reviews. * Exported from MasterCook * Bread, No-Knead Dutch Oven Recipe By :Stephanie Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- plus more for shaping 2 teaspoons sea salt 1 teaspoon active dry yeast 1 1/2 cups warm water -- about 110 to 115F Because this beautiful loaf - this glorious no-knead Dutch oven bread - might just be the very best bread I've ever baked. Seriously. And it also happens to be one of the easiest ever, too. PREP: 8:40 COOK: 1 hr TOTAL: 9:40 YIELD: 1 LARGE ROUND LOAF In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top. Heat oven to 450F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes. Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing. Review: I miss the days of big ol' sandwiches on dutch crunch rolls - I can see why you'd be jumping for joy over this loaf! I must break out my gf ap flour blend and whip this up in my own dutch oven! Those yeasty air pockets look faaaabulous! Review: Just finished making my first loaf. It was very easy and quite yummy. Next time I will use less salt as it was a bit salty, even though I used unsalted butter. in the dough as the recipe called for. It is not a problem, though, if you use unsalted butter on your first warm slice, as I did. Or on the second slice. I had to have two slices because the first slice was the end. Nice and crusty, but not too crunchy. The second was an inside slice. The crust was firm and the bread was full of holes, light and airy. I have no excuse for the third slice, other than I needed to see how it tasted with apricot jam. I am currently trying to justify a fourth slice. Can't wait to make this bread again. It was actually quite fun with all the gooey-ness of the dough. I do have a question, though. After pre-heating the dutch over for 30 minutes at 450F, do you drop the temperature? It only took 30 minutes to bake at 450F, and the recipe calls for 45 minutes covered, and then 10-15 uncovered. Thanks for the recipe. It is a keeper! Review: Do not change oven temp. The high temp gives you the oven spring which produces the lofty airy loaf. Baking times vary between electric, gas and convection style ovens. I baked mine in a gas convection oven for 40 and 10 to get to 200F in the center of the loaf. Perfection! Review: I've made D.O. bread very similar to this - technique, recipe, etc. I can attest that this is the best bread ever - and the easiest! I always go with the parchment paper part. Truly bakery quality; amazing as panini bread or as toast. Will be working in finely shredded smoked gouda to my next loaf. The overnight slow rise can develop almost a sourdough-like energy about it absolutely love it! Too bad its still nearly 100F outside it has to cool down pretty soon, amiright??? BTW - has anyone tried using white whole-wheat flour with this? The outcome? Review: The bread looks delicious!!!! Any tips/suggestions to adding herbs such as rosemary to this mastepiece? Reply: I don't have a specific suggestion as to how much herbs to add, but I think fresh rosemary or dried Italian herbs would be a great addition! Source: "BASED ON JIM LAHEY'S ORIGINAL METHOD" S(Internet address): "http://www.girlversusdough.com/2015/08/13/no-knead-dutch-oven-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; trace Fat (2.6% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2018 - 1222 --------------- MESSAGE bread-bakers.v118.n051.7 --------------- Date: Sat, 22 Dec 2018 19:13:12 -0800 From: Reggie Dwork Subject: Herb Onion Rolls * Exported from MasterCook * Rolls, Herb Onion Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tsp rapid rise yeast -- or instant yeast, (20 mL) 1 tsp salt -- (5 mL) 1 1/2 cups whole wheat flour -- (375 mL) 1 tsp dried basil -- (5 mL) 1 tsp dried oregano -- (5 mL) 1/2 tsp dried tarragon -- (2 mL) 2 Tbsp honey -- (30 mL) 1/4 cup canola oil -- (60 mL) 1 cup warm skim milk -- (250 mL) 1 cup warm water -- (250 mL) 1/2 cup chopped green onion -- (125 mL) 2 cups all-purpose flour -- (500 mL) Quick and easy bread-making without having to wait for several risings of the dough. Thoroughly oil 18 muffin pan cups. In large mixing bowl, combine yeast, salt whole wheat flour, basil, oregano and tarragon. Mix to combine ingredients. In second bowl, whisk together honey, canola oil, milk and water. Add to dry ingredients along with chopped green onion and beat slowly to combine ingredients. While beating, add all-purpose flour to make soft dough. If dough is sticky, add more all-purpose flour to get the right consistency. Continue to beat slowly or knead by hand for 5 to 6 minutes. Cover dough and allow to rest for 10 minutes. Divide dough into 18 equal size pieces. Form into balls and place into prepared muffin cups. Cover with clean cloth and allow rolls to rise in warm place for 25 minutes or until rolls have doubled in size. Bake at 375F (190C) for 18 to 20 minutes or until rolls sound hollow when lightly tapped. Remove rolls from pan and cool on wire rack. Cal 120, Fat 4g, Carb 20g, Sod 140mg, Fiber 2g, Pro 4g S(Internet address): "https://www.canolainfo.org/recipes/herb-onion-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 3g Fat (23.8% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 128mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1222 --------------- END bread-bakers.v118.n051 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved