Date: Sun, 08 Sep 2019 06:43:39 +0000 --------------- BEGIN bread-bakers.v119.n036 --------------- 01. Fluffy Thyme-Herbed Biscuits (Reggie Dwork) 02. Apple Walnut Bran Muffins (Reggie Dwork) 03. Philippine Rolls Ensaymadas (Reggie Dwork) 04. Black Pepper, Cheddar, and Pecan Scones (Reggie Dwork) 05. Parmesan Sweet Cream Biscuits (Reggie Dwork) 06. Freezing scones before baking (Reggie Dwork) 07. Apple Muffins (Reggie Dwork) 08. Old-fashioned Friendship Bread and Starter (Reggie Dwork) 09. Jim Lahey's No-Knead Pizza Dough (Reggie Dwork) 10. Dairy Hollow House Skillet-Sizzled Cornbread (Reggie Dwork) 11. Traditional Soft Pretzels (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n036.1 --------------- Date: Wed, 21 Aug 2019 18:40:26 -0700 From: Reggie Dwork Subject: Fluffy Thyme-Herbed Biscuits * Exported from MasterCook * Biscuits, Fluffy Thyme-Herbed Recipe By :Pam Lolley Serving Size : 20 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 3/4 ounces whole-wheat pastry flour -- (about 2 1/2C) 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon black pepper 1/2 cup cold unsalted butter -- (4 oz.), divided 2 teaspoons chopped fresh thyme 1 cup 1% low-fat buttermilk Two key techniques make these whole-grain biscuits light and fluffy: smashing the butter into the flour mixture with your fingers, and folding the dough to create layers. Active: 15 Mins Total: 30 Mins Serves: 20 Serving size: 1 biscuit Preheat oven to 450F. Whisk together flour, baking powder, salt, baking soda, and pepper in a large bowl. Cut 7 tablespoons butter into 1/2" cubes; add to flour mixture, and combine with hands, smashing butter between your fingers until all cubes are mixed into the flour and flattened (you will have noticeable pieces of different sizes). Stir in thyme. Add buttermilk; stir with a rubber spatula until flour is fully absorbed. Shape dough into a rough ball; turn out onto a lightly floured surface. Gently pat dough into a 1/2" thick square; fold dough in half, and pat into a 1/2" thick square. Fold in half again. Repeat folding-and-patting procedure once more. Pat dough to a thickness of about 3/4". Cut dough using a 1 3/4" round cutter. Gather dough scraps, and pat to a 3/4-inch thickness 2 more times to yield 20 biscuits. Place biscuits 1" apart on a parchment paper-lined baking sheet. Bake at 450F until golden brown, 12 to 14 minutes. Place remaining 1 tablespoon butter in a small microwavable bowl; microwave at high until melted, 15 to 20 seconds. Brush tops of hot biscuits with melted butter, and serve immediately. Cal 133, Fat 5g, Carb 19g, Sod 214mg, Fiber 3g, Pro 3g S(Internet address): https://www.cookinglight.com/recipes/herbed-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 5g Fat (46.5% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 212mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0809 --------------- MESSAGE bread-bakers.v119.n036.2 --------------- Date: Wed, 21 Aug 2019 18:46:52 -0700 From: Reggie Dwork Subject: Apple Walnut Bran Muffins * Exported from MasterCook * Muffins, Apple Walnut Bran Recipe By :Mr. Food Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup toasted wheat bran -- see Note 1 cup all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup chopped walnuts 3/4 cup low-fat plain yogurt 1/2 cup packed light brown sugar 1/4 cup egg substitute 1/3 cup applesauce 2 tablespoons molasses 1 apple -- peeled, cored, and chopped Who said muffins can't be a little lighter yet still be packed with great taste? Maybe you should make a double batch of these, 'cause they freeze well (if there are any left after they hit your table). COOK: 15 min Preheat oven to 400F. Coat a 12-cup muffin tin with cooking spray. In a large bowl, combine wheat bran, flour, baking soda, baking powder, salt, and walnuts; set aside. In a medium bowl, combine yogurt, brown sugar, egg substitute, applesauce, and molasses; stir with a spoon until well mixed. Add yogurt mixture to wheat bran mixture and stir with a spoon just until blended. Gently fold in the apple. Fill each muffin cup 3/4 full with batter and bake 15 to 20 minutes, or until tops are golden and spring back when lightly touched. Note: Toasted wheat bran can be found just that way (already toasted) in the supermarket cereal aisle. Review: Really yum! I used wheat germ instead of wheat bran and worked great. The only problem is they were gone the first day and I just made another batch, this time I added raisins. Thanks for a great, healthy recipe. Review: Really yum! I used wheat germ instead of wheat bran and worked great. The only problem is they were gone the first day and I just made another batch, this time I added raisins. Thanks for a great, healthy recipe. S(Internet address): https://www.mrfood.com/Bread/Apple-Walnut-Bran-Muffins-2278 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 2g Fat (14.9% calories from fat); 4g Protein; 27g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 314mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0424 --------------- MESSAGE bread-bakers.v119.n036.3 --------------- Date: Wed, 21 Aug 2019 19:00:53 -0700 From: Reggie Dwork Subject: Philippine Rolls Ensaymadas * Exported from MasterCook * Rolls, Philippine Ensaymadas Recipe By :Angela Dimayuga Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1 1/4-oz envelope) 6 1/2 teaspoons sugar -- plus 1/2 cup sugar 1/2 cup lukewarm milk -- (105F-110F) 6 large egg yolks 3 cups all-purpose flour -- divided 1 1/2 teaspoon kosher salt 8 tablespoons unsalted butter -- room temp, plus 4 tablespoons unsalted butter -- melted, slightly cooled, divided Nonstick vegetable oil spray 1/2 cup grated Parmesan cheese -- plus more These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga's family. Special Equipment: Two 6-cup jumbo muffin pans; a 1/2" diameter wooden dowel Combine yeast, 1/2 tsp. sugar, and 3 Tbsp. lukewarm water in the bowl of a stand mixer. Cover bowl and let mixture sit until foamy and active, about 10 minutes. Whisk milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast mixture until smooth. Cover and let sit until very bubbly, 1-1 1/2 hours. Add salt, remaining 3 egg yolks, 1/2 cup sugar, and remaining 2 1/4 cup flour to mixture. Fit mixer with dough hook and mix dough on medium-low speed until smooth and elastic, 6 to 8 minutes (it will be sticky). Add 8 Tbsp. room-temperature butter 1 Tbsp. at a time, mixing until completely incorporated after each addition (about 1 minute each time). Dough should be very easy to stretch. Cover bowl and let dough rise in a warm draft-free place until doubled in size, about 2 hours. Preheat oven to 325F. Coat muffin cups with nonstick spray and line with 4" squares of parchment paper. Punch down dough; divide into 12 pieces. Working with 1 piece and covering the rest, roll out to a 14x3" rectangle. Brush lightly with melted butter and sprinkle with a little cheese (about 2 tsp.). Working at an angle so dough wraps down the length of dowel, roll dough toward you around dowel. Slide dough off dowel (it will scrunch up a bit). Stretch out to 8-10" long and coil around itself to make a snail-shell shape; place in a muffin cup. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise until puffy and dough springs back when gently pressed, 25 to 35 minutes. Bake ensaimadas until golden brown and puffed, 20 to 25 minutes. Brush with remaining melted butter; sprinkle with more Parmesan and remaining 6 tsp. sugar. Do Ahead: Dough can be made (do not let rise) 12 hours ahead. Cover and chill. Let dough come to room temperature, then let rise until doubled before proceeding, 1 to 2 hours. Cal 270, Fat 12g, Carb 34g, Sod 172mg, Fiber 1g, Pro 7g S(Internet address): https://www.epicurious.com/recipes/food/views/ensaymadas-philippine-filipino-sweet-cheese-yeast-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 13g Fat (45.6% calories from fat); 6g Protein; 30g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 264mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0109 --------------- MESSAGE bread-bakers.v119.n036.4 --------------- Date: Mon, 26 Aug 2019 19:05:45 -0700 From: Reggie Dwork Subject: Black Pepper, Cheddar, and Pecan Scones * Exported from MasterCook * Scones, Black Pepper, Cheddar, and Pecan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (250 g) 2 tablespoons granulated sugar -- (24 g) 1 tablespoon baking powder -- (15 g) 2 teaspoons kosher salt -- (6 g) 2 teaspoons ground black pepper -- according to preference, (to 3 tsp (4 to 6 g)) 5 tablespoons cold unsalted butter -- cubed, (70 g) 1 1/2 cups shredded Cheddar cheese 1/2 cup toasted chopped pecans -- (57 g) 1 cup heavy whipping cream -- plus 1 teaspoon heavy whipping cream 1 large egg Ground black pepper and Maldon sea salt -- for finishing, optional Preheat oven to 425F. Spray an 8" round cake pan with baking spray with flour. Line a baking sheet with parchment paper. 2. In the work bowl of a food processor, place flour, sugar, baking powder, salt, and desired amount of pepper; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Transfer dough to a large bowl, and fold in Cheddar, pecans, and 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet. In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and sprinkle with extra pepper and salt, if desired. Bake until golden brown, 12 to 15 minutes. S(Internet address): https://www.bakefromscratch.com/black-pepper-cheddar-pecan-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 436 Calories; 31g Fat (63.1% calories from fat); 11g Protein; 30g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 806mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0826 --------------- MESSAGE bread-bakers.v119.n036.5 --------------- Date: Wed, 28 Aug 2019 18:29:26 -0700 From: Reggie Dwork Subject: Parmesan Sweet Cream Biscuits * Exported from MasterCook * Biscuits, Parmesan Sweet Cream Recipe By :Helen Nelander Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/3 cup grated Parmesan cheese 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups heavy whipping cream Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! Prep/Total: 25 min. Preheat oven to 400F. Whisk together first 4 ingredients. Add cream; stir just until moistened. Turn dough onto a lightly floured surface; knead gently 6-8 times. Roll or pat dough to 1/2" thickness; cut with a floured 2 3/4" biscuit cutter. Place 1" apart on an ungreased baking sheet. Bake until light golden brown, 12 to 15 minutes. Serve warm. Cal 187, Fat 12g, Carb 17g, Sod 227mg, Fiber 1g, Pro 4g Review: These were some of the best biscuits I've made. They are nice and flaky. The Parmesan makes this just the prefect combo of sweet and salty. Review: On a cold rainy day I made these. With a cup of herbal tea I enjoyed them. I agree with all the others who said they had to add some liquid to get them to form well. I was amazed on how much they raised up. I have had much trouble with biscuits in the past. These were very good although I think I needed to add a little more salt. Not sure I measured it correctly . All in all these are the best I have had lately. Review: I am somewhat biscuit-challenged but with this recipe that is over. Wow! So easy and absolutely delicious Nice and flaky. However, like the other reviewers, I had to add more cream. I used a 3-inch canning jar lid to make them a grand size. It made 7 large biscuits, along with cooking a dab longer. Since we had these for breakfast, I omitted the Parmesan cheese. I very highly recommend this recipe. Review: Everyone in my family loved these biscuits. I followed the recipe as written except for adding more cream. Like a few other reviewers, I needed more to make the dough come together. I ended up using just over 1 cup of cream. Other than that, I would say these were most definitely 5 star! Review: Very tasty, simple recipe. Will definitely be a go-to for us! I added pepper but otherwise followed recipe as written. They will be great with gravy and sausage next time! Source: "Originally published as Parmesan Sweet Cream Biscuits in tasteofhome.com" S(Internet address): https://www.tasteofhome.com/recipes/parmesan-sweet-cream-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 12g Fat (56.4% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 223mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0412 --------------- MESSAGE bread-bakers.v119.n036.6 --------------- Date: Sat, 07 Sep 2019 22:48:10 -0700 From: Reggie Dwork Subject: Freezing scones before baking Barry C. Parsons of rockrecipes.com wrote this on his website. What happened when I froze prepared scones before baking and then baked them from frozen. With all that effort going in, I thought it was a bit of a shame that their enjoyment would be so fleeting. I decided to experiment with freezing half the batch to bake later. Boy, was I glad I did! I woke early this morning and placed the scones on a parchment lined baking sheet and let them thaw for about 30 minutes before popping them into a 400F hot oven for about 25 minutes. I think letting them thaw in the fridge overnight would also work very well. The result of this little experiment was outstanding! I don't know that I would be able to tell the difference between a freshly made batch and those baked from frozen. From now on I will be routinely freezing scones and maybe making double batches to enjoy several weeks down the road. So if you are trying to plan a brunch in advance, need just a few for your small family or yourself, or just would like to have fresh scones for weeks with practically no extra effort every weekend, this idea will be right up your alley. --------------- MESSAGE bread-bakers.v119.n036.7 --------------- Date: Sat, 07 Sep 2019 22:53:14 -0700 From: Reggie Dwork Subject: Apple Muffins * Exported from MasterCook * Muffins, Apple Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- (313 g) plus 2/3 cup all-purpose flour -- (83 g) 1 1/2 cups firmly packed light brown sugar -- divided (330 g) 1/4 cup unsalted butter -- melted (57 g) 3/4 teaspoon kosher salt -- divided (2.25 g) 1 1/4 teaspoons Pumpkin Pie Spice -- divided (3 g) 1/2 cup unsalted butter -- softened (113 g) 2 large eggs -- (100 g) 1 teaspoon vanilla extract -- (4 g) 1 teaspoon baking powder -- (5 g) 1/4 teaspoon baking soda -- (1.25 g) 1/2 cup 2% plain Greek yogurt -- (120 g) 1 1/2 cups chopped peeled Honeycrisp apples -- (142 g) 1 cup confectioners' sugar -- (120 g) 1/4 cup heavy whipping cream -- (60 g) Bake these fluffy Apple Muffins for a quick breakfast on the go or a midday snack. The pumpkin spice streusel topping will keep you coming back for more. Preheat oven to 350F (180C). Line a 12-cup muffin pan with parchment or paper liners. In a small bowl, stir together 2/3 cup (83 g) flour, 1/2 cup (110 g) brown sugar, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon Pumpkin Pie Spice until crumbly. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and remaining 1 cup (220 g) brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, whisk together baking powder, baking soda, remaining 21/2 cups (313 g) flour, remaining 1 teaspoon (3 g) Pumpkin Pie Spice, and remaining 1/2 teaspoon (1.5 g) salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Fold in apples. Spoon batter into prepared muffin cups. Top batter with streusel. Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on wire racks. In a small bowl, stir together confectioners' sugar and cream until smooth. Drizzle glaze onto cooled muffins. Notes: Streusel topping can be made up to 3 days in advance and refrigerated until ready to use. These muffins freeze well and can be reheated once thawed. Let thaw for about 1 hour before heating. S(Internet address): https://www.bakefromscratch.com/apple-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 403 Calories; 15g Fat (32.1% calories from fat); 5g Protein; 65g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 211mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : 2019 - 0826 --------------- MESSAGE bread-bakers.v119.n036.8 --------------- Date: Sat, 07 Sep 2019 22:59:19 -0700 From: Reggie Dwork Subject: Old-fashioned Friendship Bread and Starter * Exported from MasterCook * Bread, Old-fashioned Friendship and Starter Recipe By :Dorothy Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Low Fat Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STARTER 2 1/4 teaspoons active dry yeast -- or 1 envelope 1/4 cup warm water -- 110F 1 cup granulated sugar 1 cup all-purpose flour 1 cup nonfat milk -- can use whole milk FEEDINGS (2) 2 cups granulated sugar -- divided 2 cups all-purpose flour -- divided 2 cups milk -- divided (non-fat okay) FOR THE BREAD: 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon -- divided 2 cups flour 1 cup starter 2/3 cup oil 1 cup sugar -- + 4 teaspoons sugar 3 eggs 1 teaspoon vanilla Optional: 1 cup chocolate chips -- or chopped nuts No matter what time of year it is, an Amish friendship bread recipe is always a good idea. Give this Old-Fashioned Friendship Bread Recipe to your friends to show you how much you appreciate them. Amish recipes like this make unique gifts that your loved ones will absolutely go crazy for. Fortunately, this Amish bread recipe is a lot easier than it looks, so you should feel pretty comfortable if you've never made it before. With bread recipes like this, you will notice your friend count begin to multiply. Grow some Amish Friendship Bread Starter and then make the most delicious bread with it! The bread is yeasted but tastes like a quick bread! Then share a cup of starter with a friend, so they can enjoy it too. DAY 1: Make your starter: Stir yeast into warm water. Let sit for 10 minutes. Whisk sugar and flour in a 2 Qt container (or I've heard you can use a ziploc bag, but we always used a bowl). Whisk in milk. Be sure to stir the corners - the flour will get clumpy and stuck if you're not careful. Stir the yeast mixture into the flour mixture. Cover loosely and store on the counter. DAYS 2-4: STIR THE MIXTURE ONCE PER DAY. DAY 5: Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. DAYS 6-9: STIR THE MIXTURE ONCE PER DAY. DAY 10: Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. Remove 1 cup of starter to use in the Amish Friendship Bread Recipe (see directions below). Remove 2 cups of starter and give 1 cup each to two friends, with the recipe below attached. There will be 1 cup of remaining starter. You can give this to a third friend, or you can seal and freeze this 1 cup to use in the future. Or continue the cycle of friendship bread. Since you have your starter, cover loosely and store at room temperature. Start with "Day 2" directions above tomorrow (day 11) and keep it going. Preheat oven to 325F. Grease two 4x8" or 9x5" loaf pans with butter or shortening. Sprinkle a bit of sugar in the pan and "sugar" it (like you would flour a pan). Alternately, spay with cooking spray, but do not sugar the pans if using cooking spray. (Note: you could make one large loaf with this but it will take longer to bake and you run the risk of a dark outside and a partially baked inside.) Whisk baking soda, baking powder, salt, 1 teaspoon cinnamon, and flour in a medium bowl. Set aside. Stir starter, oil, and 1 cup sugar with a wooden spoon or spatula. Stir in eggs, 1 at a time, then stir in vanilla. Gently fold in dry ingredients. Stir in chocolate chips or nuts, if using. Divide batter between two loaf pans. Mix remaining 4 teaspoons sugar and 1 teaspoon cinnamon. Sprinkle on top of loaves. Bake for 25 to 35 minutes, until a toothpick comes out clean. Cool before removing from pan. S(Internet address): https://www.allfreecopycatrecipes.com/Bread-and-Rolls/Old-Fashioned-Friendship-Bread-Recipe Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - NOTES : 2019 - 0314 --------------- MESSAGE bread-bakers.v119.n036.9 --------------- Date: Sat, 07 Sep 2019 23:02:53 -0700 From: Reggie Dwork Subject: Jim Lahey's No-Knead Pizza Dough * Exported from MasterCook * Dough, Jim Lahey's No-Knead Pizza Recipe By :Stephanie Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups unbleached all-purpose flour -- plus more for dusting and shaping dough, (17 1/2 ozs) 1/4 teaspoon active dry yeast 2 teaspoons fine sea salt 1 1/2 cups water Yields: 4 12" pizzas In a large bowl, whisk together flour, yeast and salt until thoroughly combined. Add water and stir with a wooden spoon until a dough forms. Lightly flour your hands and shape the dough into a ball; return to bowl. Cover bowl with lightly greased plastic wrap or a tea towel and let rise until dough is more than doubled, about 18 hours. When dough is fully risen (it should have a bunch of tiny bubbles on top), punch down dough and remove from bowl; transfer to a lightly floured surface. Divide dough into 4 equal pieces. Lightly flour the tops of each piece of dough; whatever pieces of dough you don't plan to use right away, shape them into balls, cover them with plastic wrap and place them in the fridge for later use.* Pat each piece of dough into a 6 to 8" circle. Fold over top, then fold up bottom; fold in right side, then left side. Turn dough over seam-side down. Shape into a round ball and place on a lightly floured pizza stone or baking sheet. Sprinkle top with flour and cover with plastic wrap; let rest 30 minutes. Meanwhile, place a rack in the upper third of your oven; heat oven to 450F for 30 minutes. When dough is fully rested, uncover and press gently into a 10 to 12" circle (if the dough resists, cover it with plastic wrap and let it sit another 10 minutes). Top dough with desired toppings. Place on upper rack of oven and bake 15 to 20 minutes, rotating halfway through, until dough is lightly brown and cheese is bubbly. Remove from oven; cool 5 minutes before slicing. *To use refrigerated dough, remove plastic wrap from dough and place on a lightly floured counter top. Cover dough with a damp towel until dough comes to room temperature (about 2 to 3 hours). Refrigerated dough should be used within 3 days. Review: This is a great dough! Just so everyone knows, it freezes well! Review: You can probably replace this recipe with whole wheat flour, but the results may not be as soft and light as they would with regular flour. Source: "Adapted from Food52" S(Internet address): https://www.girlversusdough.com/no-knead-pizza-dough - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; trace Fat (2.5% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0502 --------------- MESSAGE bread-bakers.v119.n036.10 --------------- Date: Sat, 07 Sep 2019 23:01:34 -0700 From: Reggie Dwork Subject: Dairy Hollow House Skillet-Sizzled Cornbread * Exported from MasterCook * Cornbread, Dairy Hollow House Skillet-Sizzled Recipe By :Crescent Dragonwagon Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil cooking spray 1 cup unbleached white flour 1 cup stone-ground yellow cornmeal 1 tablespoon baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 1 1/4 cups buttermilk 2 tablespoons sugar 1 egg 1/4 cup vegetable oil -- mild 2 tablespoons butter -- or mild vegetable oil This is the cornbread I served when I owned and ran Dairy Hollow House; it was its single most requested recipe. It is the first Southern food I ever learned to fix and the one that started me on my cornbread journey. I learned how to make it in the Fort Greene section of Brooklyn, New York, in 1969, when I was very young and living in a brownstone with seven other people. Viola, the soft-spoken lady friend of a kind neighbor, taught it to me. Viola was from Georgia, and it was she who initiated me into baking cornbread in an already-hot skillet. Total: under 1 hour Preheat the oven to 375F. Spray a 10" cast-iron skillet with oil and set aside. Sift together the flour, cornmeal, baking powder, and salt into a medium bowl. In a smaller bowl, stir the baking soda into the buttermilk. Whisk in the sugar, egg, and the 1/4 cup oil. Put the prepared skillet over medium heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the sides and bottom. Pour the wet ingredients into the dry and combine them quickly, using as few strokes as possible. Scrape the batter into the prepared pan and bake the cornbread until it is golden brown, about 20 minutes. Let cool for a few moments, and slice into wedges to serve. S(Internet address): https://www.cookstr.com/Bread-Recipes/Dairy-Hollow-House-Skillet-Sizzled-Cornbread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 11g Fat (41.0% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 368mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0503 --------------- MESSAGE bread-bakers.v119.n036.11 --------------- Date: Sat, 07 Sep 2019 23:13:43 -0700 From: Reggie Dwork Subject: Traditional Soft Pretzels * Exported from MasterCook * Pretzels, Traditional Soft Recipe By :Andrea Slonecker Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- (1/4-oz/7-g) 1/2 cup warm water -- (120 ml) (between 100 and 115F,38 and 45C 1 tbsp barley malt syrup -- or 1 tbsp firmly packed dark brown sugar 3 1/4 cups unbleached bread flour -- (420g) 1/2 cup cold pilsner-style beer -- (120 ml) 2 tbsp unsalted butter -- cubed, room temp 2 tsp fine sea salt -- such as fleur de sel or sel gris 2 tbsp food-grade lye -- or 1/4 cup/60 g baked baking soda (see notes below) If you've ever tasted a real German soft pretzel, with a deep, dark, burnished skin showered with crunchy salt crystals, and a yeasty, chewy middle, then you know what you're in for here. The shape of these pretzels is typical of the historic German cultural region known as Swabia, where the tradition is to shape pretzels with fat "bellies" and thinly tapered, crispy "arms" interlocking in a twisted embrace. The bellies are slashed with a long, deep slit in the bottom to allow steam to escape as they bake. To prepare the best pretzels, you'll need to begin a day, or at least 8 hours, in advance and let the dough slowly rise in the refrigerator. While an option for making quick pretzels is given, too, I highly recommend the overnight method because the dough's flavor really develops during the slow fermentation, becoming nuanced with a yeasty tang that is worth every moment of anticipation. A dip in a solution of food-grade lye and water before baking sets pretzels apart from other yeasted breads. If you aren't up to the challenge of sourcing and working with lye, I've offered a suitable alternative: baked baking soda. (See separate recipe.) Sprinkle the yeast over the warm water in the bowl of a stand mixer or in a large bowl. Add the barley malt syrup, stirring until it is dissolved. Allow the yeast to bloom until it is foamy, 5 to 7 minutes. Stir in the flour, beer, butter, and salt and continue stirring to form a shaggy mass. Attach the bowl and the dough hook to the stand mixer and begin kneading on medium-low speed. After about 1 minute the dough will form a smooth ball. The dough should be quite firm and may be slightly tacky, but not sticky. (If it is sticky, add a little more flour, about 1 tbsp at a time, and knead it in until the dough is smooth. If the dough is too dry to come together, add more water, 1 tsp at a time.) Continue kneading the dough on medium-low speed until it is elastic, 5 to 7 minutes. Alternatively, turn the shaggy dough out onto an unfloured work surface and knead it by hand. Choose a bowl that will be large enough to contain the dough after it has doubled in size, and grease it lightly with butter. Transfer the dough to the greased bowl and cover the bowl tightly with plastic wrap. Put the dough in the refrigerator to rise for at least 8 hours, and up to 24 hours, for optimal flavor. For quick pretzels, allow the dough to rise at room temperature (in a warm spot) until it has doubled in size, about 1 1/2 hours. Shaping: Line two 12-by-17"/30.5-by-43-cm rimmed baking sheets with parchment paper; set aside. Turn the dough out onto an unfloured work surface and firmly press it down to deflate. To form the classic pretzel shape, cut the dough into eight equal portions. Work with one piece of dough at a time and keep the rest covered with a damp, clean kitchen towel. Pat a piece of dough down with your fingertips to form a rough rectangle about 3 1/2 by 5 1/2"/9 by 14 cm. Beginning on a long side, roll the dough up tightly, forming it into a little loaf. Pinch the seam together. Shape the dough into a rope by rolling it against the work surface with your palms and applying mild pressure, working from the center of the dough out to the ends. If you need more friction, spray the counter with a little water from a squirt bottle or drizzle a few drops of water and spread it with your hand. Once you can feel that the dough rope doesn't want to stretch any farther (usually when it is between 12 to 16"/30.5 to 40.5 cm long), set it aside to rest and begin shaping another piece in the same manner. Repeat this process with the remaining pieces of dough. Return to the first dough rope and continue rolling it out to a length of 24 to 28"/61 to 71 cm, leaving the center about 1 in/2.5 cm in diameter and tapering the ends thinly by applying a little more pressure as you work your way out. Position the dough rope into a U shape, with the ends pointing away from you. Holding an end in each hand, cross the ends about 3"/7.5 cm from the tips and then cross them again. Fold the ends down and press them into the U at about 4 and 8 o'clock, allowing about 1/4"/6 mm of the ends to overhang. Place the pretzel on one of the prepared baking sheets and cover it with a damp towel. Repeat this process with the remaining dough, spacing out the pretzels on the baking sheets at least 1"/2.5 cm apart and covering them with a damp towel. Allow the covered pretzels to rise at warm room temperature until they have increased in size by about half, 20 to 30 minutes. (The pretzels can be refrigerated at this point, covered tightly with plastic wrap, for up to 8 hours before dipping and baking them.) At least 20 minutes before baking, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 500F/260C/gas 10. Prepare the lye solution or baked baking soda solution. See below. Use stainless steel, plastic, or wooden implements to dip the pretzels. Don't use your woven wire dipper from the Oriental market - the dipping solution may attack it. Use a large skimmer to gently dip the pretzels in the lye or baked baking soda solution, one or two at a time. Leave them in the solution for about 20 seconds, carefully turning once after 10 seconds. Remove the pretzels from the liquid, drain, and return them to the baking sheets, spacing them at least 1"/2.5 cm apart. If the ends come detached, simply reposition them. Repeat with the remaining pretzels. Use a sharp paring knife or razor blade to cut a slit about 1/4"/6 mm deep in the thickest part of each pretzel (the bottom of the U). Top them as you choose, if desired. Bake the pretzels until they are deep mahogany in color, 8 to 12 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Transfer the pretzels to a rack to cool for 10 minutes before serving. The pretzels are best enjoyed the day they are made, ideally warm from the oven or within an hour of being baked. To store the pretzels, allow them to cool completely and then wrap each one individually in plastic wrap. Store them at room temperature for up to 2 days, or put the plastic-wrapped pretzels in a resealable plastic freezer bag and freeze them for up to 1 month. Reheat the pretzels in a 350F/180C/gas 4 oven for about 5 minutes, or for 10 to 12 minutes if frozen. Cooks' Note: To prepare a half batch of the dough, use the following ingredient quantities: 1 1/2 tsp active dry yeast; 1/4 cup/60 ml warm water (between 100 and 115F/38 and 45C); 1 1/2 tsp barley malt syrup or 1/2 tsp firmly packed dark brown sugar; 1 1/2 cups plus 2 tbsp/210 g unbleached bread flour; 1/4 cup/60 ml cold pilsner-style beer; 1 tbsp unsalted butter, cubed, at room temperature, plus more for greasing the bowl; 1 tsp fine sea salt, such as fleur de sel or sel gris. Cal 232, Fat 4g, Carb 41g, Sod 948mg, Fiber 2g, Pro 7g Review: Made these for the Superbowl band they were delicious! Took my time in fermenting the dough. Full extra day in the fridge. Dipping Solutions: Be careful not to get either of these solutions in your eye. If you do, flush with very large amounts of water and consider medical attention. If you get any of the solid lye or carbonate in your eye, continuously flush with water and call emergency services. Discard used solution by slowly pouring it down the drain while running cold water. Lye: NEVER add water to lye - it gets very hot and will spit at you. ALWAYS add lye to water. Don't buy too much lye at once and keep it in a tightly closed container to slow deterioration. Be sure to get food grade. Lye (sodium hydroxide) is a hazardous substance. If you need to discard it, don't put it in the garbage. Contact your local waste disposal company for instructions. This solution is used cold. Put 8C (2L) of water (room temperature or from the tap) in a stainless steel or polypropylene container. Polypropylene is milky-white, marked with recycle #5, and commonly used for food storage containers. Wear rubber/latex/nitrile gloves and cover your arms. Protect your face and eyes - hold something in front of your face while you reach out at arms-length to add the lye. Once added to the water, the lye solution is not dangerous to your skin. If you get any on you, wash with cold water. Following with a vinegar rinse will get rid of the slimy, soapy feeling. Dissolve 2T (30g/1oz) lye in 8C (2L) of water (cold from the tap). Other pretzel recipes use stronger solutions (30g lye + 1L water). You may want to experiment. Baked Baking soda: This solution is used at a simmer. It will give you a result that is close to the dark, burnished crust that lye imparts. If you prefer to avoid working with lye, or just don't have time to source it, use this method. 1/4 cup baking soda is sufficient for one batch of soft pretzels. First, you must bake the baking soda. This step should be done while the pretzels are undergoing their first rise, if not earlier. Preheat the oven to 250F/120C/ gas 1/2. Spread out baking soda on an aluminum pie pan or a small rimmed baking sheet covered with aluminum foil. Bake the baking soda for 1 hour. The baking soda will lose weight as it bakes but maintains about the same volume, so you should end up with about 1/4 cup (70g) of baked baking soda. Allow it to cool completely, and then keep it in an airtight container at room temperature until you are ready to make pretzels. (If you see more than one batch of pretzels in your future, consider baking a whole box of baking soda in one shot, since it keeps indefinitely. Sift baked baking soda before using, as it cakes after prolonged storage.) Select a large stainless-steel pot and fill it with 8 cups (2L) of water. Be sure to choose a pot that is at least a finger's length wider than the diameter of the pretzels and tall enough so that the water comes up no more than 2" (5cm) from the rim. (Avoid other metal surfaces, such as aluminum and copper, and nonstick surfaces, which may react with the baked baking soda.) Pour in the 1/4 cup (70g) of baked baking soda, and bring the liquid to a simmer over medium-high heat. Once the baking soda dissolves, reduce the heat to medium to maintain a gentle simmer. Before baking, brush the tops of the pretzels lightly with an egg wash of 1 egg yolk, beaten with 1 tbsp of water. This will give them a glossy finish. S(Internet address): https://www.epicurious.com/recipes/food/views/traditional-soft-pretzels - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 4g Fat (15.1% calories from fat); 7g Protein; 41g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 536mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2019 - 0710 --------------- END bread-bakers.v119.n036 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved