Date: Sun, 22 Sep 2019 08:21:56 +0000 --------------- BEGIN bread-bakers.v119.n038 --------------- 01. Asiago Herb Hoagie Rolls (Reggie Dwork) 02. Harvest Pumpkin Scones (Reggie Dwork) 03. Six-grain Bread (Reggie Dwork) 04. Cheddar, Zucchini & Scallion Muffins (Reggie Dwork) 05. Skillet Cornbread for 12" Skillet (Reggie Dwork) 06. No Knead Ciabatta Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n038.1 --------------- Date: Thu, 12 Sep 2019 19:46:05 -0700 From: Reggie Dwork Subject: Asiago Herb Hoagie Rolls * Exported from MasterCook * Rolls, Asiago Herb Hoagie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tsp granulated sugar -- divided 4 tsp active dry yeast -- (1/4oz, 7g) 1 1/2 cups warm water -- (110-115F), divided 2 Tbsp vegetable oil 4 cups all-purpose flour -- divided (to 4 1/2C) 1 1/2 tsp salt 3 Tbsp water 2 Tbsp unsalted butter -- melted and slightly cooled 1 egg yolk 1 garlic clove -- minced 2 tsp Italian seasoning 1 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder 1 1/2 cups shredded Asiago cheese Melted Asiago cheese and a garlic-herb butter topping make these soft and fluffy homemade hoagie rolls extra delicious as part of your favorite sandwiches. In a large bowl or the bowl of a stand mixer, combine 2 teaspoons sugar and the yeast. Add 1/2 cup of the warm water; stir to dissolve. Let stand 5 minutes until yeast is foamy, then add remaining sugar and water, oil, 3 cups of the flour and the salt. Stir to combine. Using dough hook on medium speed, knead dough in stand mixer 5 minutes, adding enough of the remaining flour until a smooth, elastic and only slightly sticky dough forms; OR, turn dough out onto a floured surface and knead by hand 10 minutes, adding enough of the remaining flour until a smooth, elastic and only slightly sticky dough forms. Shape dough into a ball and place in a lightly greased bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 hour until doubled. Punch down dough. On a lightly floured surface, divide into 8 equal pieces. Shape each piece into an elongated oval shape about 5" long, then transfer to lightly greased or silicone mat-lined baking sheets, leaving about 2" between each piece of dough. Use a sharp serrated knife to slash tops of dough about 1/4" deep. Cover baking sheets with a tea towel or greased plastic wrap and let sit 30 minutes until dough is nearly doubled and puffy. While dough is rising, heat oven to 400F. In a medium bowl, whisk together water, melted butter, egg yolk, minced garlic, Italian seasoning, salt, garlic powder and onion powder. When dough is ready to bake, brush tops and sides with herb mixture. Sprinkle with the shredded Asiago cheese. Bake 20 minutes, rotating pans halfway through, until rolls are baked through and cheese on top is melted and browned. Cool rolls completely on a cooling rack before slicing. Review: Very good. Made these for two people so I did 4 hoagie, 2 hot dog, and 4 small dinner rolls. Used fresh chopped rosemary, sage, and thyme and I mixed it into the dough along with a sprinkle on top, instead of the "Italian herb and garlic". Came out light and tasty. Must do lots more! Review: I love this recipe goes great together with soup and the leftovers make a wonderful stuffing. S(Internet address): https://redstaryeast.com/recipes/asiago-herb-hoagie-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 375 Calories; 14g Fat (32.9% calories from fat); 12g Protein; 50g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 929mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0912 --------------- MESSAGE bread-bakers.v119.n038.2 --------------- Date: Sat, 21 Sep 2019 21:38:04 -0700 From: Reggie Dwork Subject: Harvest Pumpkin Scones * Exported from MasterCook * Scones, Harvest Pumpkin Recipe By :King Arthur Flour Co. Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups Unbleached All-Purpose Flour -- (326g) 1/3 cup granulated sugar -- (74g) 1 tablespoon baking powder 3/4 teaspoon salt 1 1/2 teaspoons pumpkin pie spice -- or Note: 1/2 cup cold butter -- (113g) 1 cup minced crystallized ginger -- (to 2C or 184g to 369g) cinnamon chips, or cinnamon sweet bits 2/3 cup canned pumpkin -- (152g) 2 large eggs coarse white sparkling sugar -- for topping These deep-gold scones are as tasty as they are pretty. Cinnamon, ginger, allspice, and nutmeg spice the dough; diced crystallized ginger and cinnamon chips take their flavor over the top. Note: 3/4 tsp ground cinnamon + 1/4 tsp each ground ginger, nutmeg, and allspice PREP: 15 mins BAKE: 20 to 25 mins TOTAL: 1:05 In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the ginger and/or chips/bits, if you're using them. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F. Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired. Tips: Wondering what to do with the rest of the canned pumpkin? Scoop onto plastic wrap or into a small container, and freeze. It'll be ready and waiting next time you want to make these scones. If you're really serious about using your ingredients most effectively, use a scant 2/3C pumpkin (a scant 5 1/4 ozs), rather than the full 2/3C called for. You'll find a typical 15 1/2-oz can of pumpkin will then be enough for three batches of scones. Cal 270, Fat 9g, Carb 44g, Sod 270mg, Fiber 2g, Pro 4g S(Internet address): https://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 9g Fat (30.5% calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 355mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0921 --------------- MESSAGE bread-bakers.v119.n038.3 --------------- Date: Sat, 21 Sep 2019 21:40:23 -0700 From: Reggie Dwork Subject: Six-grain Bread * Exported from MasterCook * Bread, Six-grain Recipe By :King Arthur Flour Co Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 241 g Unbleached All-Purpose Flour -- (2C or 8 1/2 oz) 113 g 100% White Whole Wheat Flour -- (1C or 4 oz) 1 tablespoon vital wheat gluten 124 g King Arthur Six-Grain Blend -- (1C or 4 3/8 oz) 1 1/2 teaspoons salt 25 g sugar -- (2 Tbsp or 7/8 oz) 2 teaspoons instant yeast 28 g nonfat dry milk powder -- 1/3C or 1 oz or 1/4C Baker's Special Dry Milk, (1 oz) 283 g lukewarm water -- (1 1/4C or 10 oz) 43 g butter -- or vegetable oil, (3 Tbsp or 1 1/2 oz butter/1 1/4 oz oil) This soft, high-rising loaf has lots of whole grains and a pleasant, nubbly texture that's great for sandwiches, toast, or your dinner bread basket. PREP: 10 mins. to 25 mins. BAKE: 30 mins. to 40 mins. TOTAL: 2:20 to 3:45 YIELD: 1 loaf Combine all the ingredients in a large bowl or the bucket of a bread machine. Mix and knead by hand, electric mixer or bread machine until the dough is smooth and supple, adding additional liquid or all-purpose flour as needed. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour. (In a bread machine, allow the machine to complete its dough cycle.) Turn the dough onto a lightly oiled work surface, and shape it into a 9" log. Place the loaf in a lightly greased 9" x 5" pan, cover the pan, and let the loaf rise about 40 to 60 minutes, or until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350F. Bake the bread for 30 to 40 minutes, or until it's golden brown and its internal temperature registers 190F on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and allow it to cool on a rack. TIPS: Want to use Kamut flour in this recipe? Substitute 1 1/2 cups (6 1/4 oz) Kamut® and 1 1/2 cups (6 1/4 oz) King Arthur Unbleached All-Purpose Flour for the all-purpose and white whole wheat flours. Shape the loaf into an 8" log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover it and let it rise about 30 minutes, until it's crowned about 1" over the rim of the pan. Continue with the recipe as directed. For a crustier loaf, form the risen dough into a ball (boule), and bake in a bread baking bowl or on a lightly greased or parchment-lined baking sheet for 30 to 40 minutes. Review & Question: This is by far the best ever ever bread I tasted. I bake bread all the time (King Arthur bread recipes of course!), and my husband always loves them, but this one is very special. I have never tasted such a tender and good bread before. I added a little bit more water (I will measure next time) and two tablespoon of gluten flour instead of one. I made the dough in my bread machine, this is why I added more water, to make sure the dough would be ok. It said in the recipe that this bread might rise faster, this is an understatement! I was busy at the computer... my timer was on my oven while the bread was proofing... usually I check more often... but after about 40 minutes, I went to have a glance at it... oh my god... it was 3-4 inches above the side of the bread pan... oh no! I thought! Too much rise! It will deflate while baking... but no, the bread stood his ground and was the most beautiful and tastier than any I had ever made... my only problem was finding a way so that the top of the bread does not flatten too much the bottom... I haven't found a way yet! ?? I made it two days ago and I am making another one now for my hisband and I... we ate it at breakfast, lunch and supper when freshly made. We can't be without this bread! Oh no! I want to try using this dough to make hamburger buns... my go to recipe is Beautiful hamburger buns... so good... but since this bread is amazingly good... I thought, why not! To come... I wonder if I could add cinnamon and raisins to make cinnamon and raisin bread... ? What would you suggest at King Arthur? And thank you so much for this recipe... so good! You also mentioned that we could substitute some of the flour by kamut flour... could I use another flour in the same proportion... like barley flour, amaranth flour or oatmeal flour? Thank you so much again!| Response: We're thrilled to hear that this recipe is on its way to becoming very well-loved in your house! This dough can totally be baked in roll form, just shape and bake them as you would for the Beautiful Burger Buns. You can certainly experiment with using other kinds of ancient grains in the bread, we'd suggest checking out our Baking with Ancient Grains Guide for tips on amounts to use and the effects. We haven't tried using this as a cinnamon raisin bread ourselves, but you can certainly give it try! Just be cautious about how much cinnamon you add to the dough, as cinnamon can impede yeast growth which will slow your rise. Review: This is a fantastic recipe! It's our go-to for easy healthy sandwich bread. I love KAF products, but I didn't have 6-Grain Blend on hand when I first tried it, so I substituted the same amount of Red Mill 8-Grain Hot Cereal which is easily obtainable at a local grocery store. If you do this, I've found you need about 30g more all-purpose flour. Review: Love this recipe so much!! I thought I'd try the tangzhong method and got your calculations for the recipe. I added 1 3/4 cup of water instead of the recipes 1 1/4 cup to bring the moisture up to KAF specifics for tangzhong method. I used the bread machine and it was quite wet but I just let it do it's thing and all the liquid was absorbed at the end of the kneading cycle. WOW it was lovely!!! Great bread!! Thanks so much! Review: Great results! I weighed the ingredients carefully (in grams) and followed the directions closely. I used canola oil instead of butter. It raised quickly, probably helped by the Vital Wheat Gluten. Baked it in the KAF round stoneware pan. This bread does not have the complex flavor and texture of a real crusty slow-rising artisan bread, but it is quick, tastes great, and is far superior for sandwiches and toast than anything you can buy in a store! My husband loved it, even though he is not a big fan of whole grains (Mr. White Bread). Can't wait to make it again. Review: I bake lots of bread, most in the bread machine! This is one of the best I have ever made! My Grandchildren totally agree, Review: My husband and I love this recipe! I followed the recipe exactly, the first time, weighing the ingredients in grams and then adjusting the water a bit to get the right dough consistency. Our home was filled with the most delicious fragrance while it baked, and the bread tasted just as good. The second time, we decided to try soaking the six-grain mix with boiling water for an hour, and we like that texture even better. It still has plenty of crunch, but we think the soaking brings out the flavor of the grains a bit more.We want to try some more KAF multi-grain recipes, but we're stuck on this one, for now. We crave this bread, and sometimes, between the two of us, we eat nearly half a loaf as soon as it has cooled enough to cut. We're going to get fat, if we keep this up!Great recipe, KAF! Thank you so much! Review: Yum! I just baked this for the first time and I love it! I weighed all of the major ingredients and increased the amount by 1/3 based on the reviews that said it didn't rise very high. I also presoaked the 6-grain blend for about 20 minutes in hot water. I baked it in a straight sided 4x9 pan (pain de mie pan without the lid). It turned out perfectly. Lots of flavor, moist, great grainy texture, and it looks beautiful too! Review: Very tasty and much softer than I expected it to be. Thanks to an unexpected phone call I ended up proofing the yeast (not called for in the directions) about twice as long as I normally would which likely gave my bread a head start. I did use the KA whole grain bread improver which might also have helped. The only change I'll make for the next go around is to boost the salt just a little. Review: A few weeks ago I made this bread for my nephew. He told me there was only one problem......there wasn't enough of it! I guess that one small Slice I took upset him! I have been trying so many different breads and hadn't made this for myself yet. So this is in my breadmaker using the dough cycle this very minute. And this one is all mine. Well i may give my husband a bite or two. I followed the recipe exactly. Thanks KAF for all your great recipes. Question: We are really enjoying this bread. I added some dried cranberries to it and the extra tang is really nice.The loaf was beautiful. The only other thing I did differently was to replace part of the water with milk as I was a little short on my dry milk (Maybe a tablespoon off of the 1/3 c.) The bread rose well - a beautiful loaf! Our only problem is that the bread is a bit delicate when you want to slice it for the toaster... tends to break apart. Did I let it rise too long? Also, can the dry milk be replaced with liquid milk if the total liquid amount remains the same? I don't always have dry milk on hand.We will be making this again! Response: If you'd like to omit the dry milk powder, you can use 1 1/4 cups of fresh milk in place of the water in the recipe. As for the delicate texture, you can try using King Arthur Bread Flour in place of the all-purpose to give the dough more structure. Be sure you're not using too much flour, and let the loaf cool completely before cutting. Whole grain breads are slightly crumbly by nature, but these tips should help improve your results next time. Review: A few weeks ago I made this bread for my nephew. He told me there was only one problem......there wasn't enough of it! I guess that one small Slice I took upset him! I have been trying so many different breads and hadn't made this for myself yet. So this is in my breadmaker using the dough cycle this very minute. And this one is all mine. Well i may give my husband a bite or two. I followed the recipe exactly. Thanks KAF for all your great recipes. Review: This is a fantastic recipe. It is so fluffy and soft - I expected a dense bread given it has whole wheat flour and whole grains. Since I did not have milled mixed grains, I coarsely ground mine in a spice mill and then soaked it in hot water (the same amount as mentioned in the recipe). Once the mixture reached room temperature, I added it to the rest of the ingredients and proceeded as usual. Thanks again for a tasty, healthy recipe! Review: There is one review that asks about soaking the grains into a porridge before adding to recipe. I called KAF to inquire how much water to add to the grains as I prefer the softer loaf. This is what I wound up doing...I followed the recipe exactly. I divided the 1 1/4 cups of water in half. The first half I boiled and poured over the grains , also adding those ingredients that I could such as the salt, butter, etc. The second half I added the sugar and proofed the yeast. 5 minutes later I combined the 2, added the flours and started the mixer. I did need to add just a bit more water as the dough came together until it was the correct texture of smooth, elastic and just a little sticky. It rose beautifully. I folded it down and put it in the pan...I used a meatloaf pan which was a little larger than my bread pans, listening to those reviewers who said a larger pan would be better. Baked as directed. It was not only perfect, but exactly the taste and texture I wanted! Love, love, love KAF! Review: This is my go to recipe for sandwich bread. I have made it as written, except for substituting milk for water and powdered milk. I find it a very forgiving dough and easy to adapt. I measured by weight and knead by hand. This time I substituted ground flaxseed, chia seed and steel cut oatmeal for some of the multi grain mix. Because of time, the first rise was in the fridge. Even then, it seemed to be rising pretty fast so I degassed it and gave it a fold and let it continue to rise overnight. Took it out this morning, shaped and put it in the pan, and it came out great. As with other breads, if the dough seems a little dry, add water by the teaspoon until it feels right. Question: This turned out beautifully for me! I followed the recipe exactly, except I mixed all three flours (the white whole wheat, all-purpose and 6 grain blend) and then removed half a cup. It's very dry here in Montana and I suspected I wouldn't need to add all of the flour. The bread rose beautifully and my whole family loved it - soft, with great texture and lovely crumb. I do have one question: would I need to make any changes if I doubled the recipe to make two loaves instead of one? Response: We're so pleased to hear what success you had with this recipe! The amount of yeast in any recipe can be varied, depending on how quickly (or slowly) you want your dough to rise, so when doubling a yeasted recipe like this, you can use anywhere from 1-2x the amount of yeast called for in the recipe. In general, we'd say that you should feel free to choose the amount that best fits your preferences. If you're at altitude, however, we'd suggest keeping the yeast amount the same, as we often find it helpful to cut back on the amount of yeast used at altitude. Hope this helps! Review: Well the second attempt came out excellent, I did the rising in the same place, don't laugh, the back of the pellet stove. Pellet stoves never get the top very hot, but I placed it over the back over the pellet bin, but still nice and warm. It rose well, and was ready in a little over an hour. The loaf baked perfectly in 30 minutes. I am so pleased I tried it again, I did add a tad more water to the dough, about 2 tbs, to make it not so dry. Bread making is part experience and part experimentation sometimes. Thank you for your advice! I am enjoying using the KA white whole wheat flour, the taste is milder then the regular whole wheat flour. Review: I made rolls instead of loaf. Great for hamburgers. Thanks for the recipe. Review: Loved this bread! My husband is a fan of white bread and I'm always trying to get him to eat better bread. He loved it! In fact, I'm sure he will be asking for it again real soon. I made it exactly as stated in the recipe. Next time I plan on adding 2 tablespoons more water. I live at close to 5,000 feet above sea level and the flour here dries out quickly in Arizona. The bread was OK, but I think it could be just a little more moist. I baked it for 30 minutes, tested the internal temp. and it was only 157 degrees. I baked it 5 minutes more and the internal temp. was 194 degrees. Review: This bread is just SO good. It's my daily breakfast. I make it weekly I like it so much, and sometimes I add dried cranberries and chopped walnuts or raisins and chopped toasted almonds. To make it a no-hassle thing, I bring out all the ingredients except the liquids, and set out four heavy plastic bags, and put all the dry stuff according to the recipe in the bags. If I decide to add the fruit and nuts I set them inside the 4 larger bags in 4 sandwich bags. I store the bags in my fridge and I have bread mix ready to go! I keep them for up to a month. Sometimes I use buttermilk for half the liquid -- a dandy taste there. And sometimes Instead of the fruit and nuts I add the ancient grains Blend to give it more texture. I mix it my Zo bread maker on a dough cycle, let it rise 45 minutes, shape and put it in my pans (one large or 2 small) and let it rise again. I bake in the oven, not the breadmaker. YUMYUM! Review: I made rolls for Thanksgiving using this recipe. It made 12 great rolls. I divided the dough and baked them on parchment paper for about 18 minutes. Everyone liked them including my 5 yr. old grandson who is very a very picky eater. Review: Excellent! Pretty light and moist for a whole grain bread. I used KAF dried buttermilk powder & canola oil for the ingredients which listed an option. Because I was so sure that this would be another KAF winner, I doubled the recipe & made one loaf of bread in the 9 X 5 pan & made 6 rolls in the hamburger bun pan (although next time I may make the buns slightly smaller).. I'll definitely make this again. Thanks KAF!!!! S(Internet address): https://www.kingarthurflour.com/recipes/six-grain-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 3g Fat (18.1% calories from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0616 --------------- MESSAGE bread-bakers.v119.n038.4 --------------- Date: Sun, 22 Sep 2019 00:57:20 -0700 From: Reggie Dwork Subject: Cheddar, Zucchini & Scallion Muffins * Exported from MasterCook * Muffins, Cheddar, Zucchini & Scallion Recipe By :Woman's Day Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray: -- for the pan 1 medium zucchini -- (6 oz.) 1/2 tsp. kosher salt 2 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 2 large eggs 1 c. buttermilk 4 tbsp. extra-virgin olive oil 10 oz. frozen spinach -- thawed, squeezed dry and roughly chopped 5 oz. extra-sharp Cheddar -- coarsely grated 3 scallions -- finely chopped Savory muffins make a great protein-packed snack. Prep: 15 min: Total: 45 min Heat oven to 400F. Lightly coat a 12-hole muffin pan with cooking spray. Coarsely grate the zucchini and sprinkle with 1/4 teaspoon salt. Let sit for 10 minutes, then use a clean towel to squeeze out all excess liquid. In a large bowl, whisk together the flour,baking powder, baking soda and the remaining 1/4 teaspoon salt. In a medium bowl, whisk together the eggs, buttermilk and oil. Fold into the dry ingredients along with the zucchini, spinach, Cheddar, and scallions until just barely combined (do not overmix; it's OK to have a few lumps of flour). Divide the batter among the prepared muffin cups (they will appear over filled). Bake until lightly golden brown and a wooden pick inserted into the center comes out clean, 23 to 27 minutes. PER MUFFIN: 199 CAL, 10G FAT, 322MG SOD, 8G PRO, 19G CAR, 2G FIBER S(Internet address): https://www.womansday.com/food-recipes/food-drinks/recipes/a55806/cheddar-zucchini-scallion-muffins-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 10g Fat (45.2% calories from fat); 8g Protein; 19g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 339mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0611 --------------- MESSAGE bread-bakers.v119.n038.5 --------------- Date: Sun, 22 Sep 2019 01:03:48 -0700 From: Reggie Dwork Subject: Skillet Cornbread for 12" Skillet * Exported from MasterCook * Skillet Cornbread for 12" Skillet Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C. cornmeal 1 1/2 C. flour 2 C. buttermilk 2 C. corn 1/2 C. butter -- melted 1/4 C. sugar 2 eggs 1 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda Crisco -- for the skillet Prep: 10 mins Cook: 20 mins Total: 30 mins Preheat oven to 400F. Combine dry ingredients. In a separate bowl, combine butter, eggs, corn and milk. Next, combine wet and dry ingredients. Heat the Crisco in your 12" skillet over medium-high heat on the stovetop. Pour batter in skillet and heat 2 to 3 minutes until the edges start to pull away from the sides. Continue cooking in the oven for about 18 to 22 minutes or until a toothpick comes out clean when insert in the middle of the bread. Serve while hot. Drizzle a little honey butter on top for added sweetness. S(Internet address): http://frugalbites.com/category/recipes/breads/page/2/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 10g Fat (31.3% calories from fat); 7g Protein; 41g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 388mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0328 --------------- MESSAGE bread-bakers.v119.n038.6 --------------- Date: Sun, 22 Sep 2019 01:09:28 -0700 From: Reggie Dwork Subject: No Knead Ciabatta Bread * Exported from MasterCook * Bread, No Knead Ciabatta Recipe By :Stephanie Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Italian Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons instant yeast -- or fast-acting yeast 3 1/4 cups warm water -- (105F to 115F) 4 1/2 cups all-purpose flour -- plus more for dusting and shaping 2 teaspoons salt 1/2 teaspoon olive oil Stop trying too hard to bake the perfect bread! With this no knead ciabatta bread recipe, you can make the best-ever, foolproof scratch bread in your own kitchen with ease. Promise. PREP: 12:30 COOK: 25 MINS TOTAL: 12:55 YIELD: 2 LOAVES In a small bowl, mix 1/4 teaspoon of the yeast and 1 cup of the warm water. Let stand 10 minutes. In a large bowl, stir 1 teaspoon of the yeast-water mixture (discard remaining yeast-water mixture as this recipe requires only a very small amount of yeast) and 3/4 cup of the water to combine. Add 2 1/4 cups of the flour, and stir with a wooden spoon until a stiff dough forms. Cover with plastic wrap, and leave at room temperature 8 to 12 hours. In a large bowl or bowl of a stand mixer, stir 2 1/4 cups of the flour, 1 1/4 teaspoons of the yeast and the salt with a whisk or paddle attachment until just combined. Stir in 1 1/2 cups of the warm water. Add stiff dough mixture; stir with wooden spoon until combined, adding more flour 1 teaspoon at a time until dough just begins to leave sides of bowl; OR, stir on low with paddle attachment 1 minute, increasing to medium speed and mixing 4 minutes, adding more flour 1 teaspoon at a time until dough just begins to leave sides of bowl. Dough will be very sticky. Rub olive oil into bottom and sides of a clean large bowl. Use a rubber spatula to transfer dough to oiled bowl. Cover with plastic wrap; let rise in warm place 3 hours until doubled. Use a rubber spatula to transfer dough to a well-floured surface; using spatula, fold dough over three times, like a letter. Use a bench scraper or sharp knife to divide dough in 2 equal-sized pieces. Generously sprinkle a clean kitchen towel with flour; use your fingers to gently transfer dough pieces to towel. Cover with another clean kitchen towel and let rise 1 hour. Heat oven to 450F. Line 2 baking sheets with parchment paper. Use fingers to gently transfer loaves to baking sheets. Bake 25 to 30 minutes or until baked through and golden brown. Transfer loaves to cooling rack to cool completely. Question: This is my first time making Ciabatta Bread and your directions were excellent. I do have a general question, why place the bread on a floured kitchen towel for the second rising? When I had to move my perfectly shaped, risen dough to the baking sheet the end product wasn't as pretty but the taste and texture was perfect. Response: The friction of the towel helps the loaf from spreading too much when it rises the final time. If you let it rise on the baking sheet, it might spread too much when it rises and end up flatter, since the dough is so delicate from the air pockets. I hope that makes sense. I'm so glad you made the bread, though, and enjoyed it! Question: What is the best way to store it? Response: Store it covered in an airtight container or plastic bag at room temperature for up to 1-2 days. The crust won't stay crusty after the day it's baked, but it'll still taste good! Review: This bread was delicious! We enjoyed it in our household and shared the other loaf with our neighbours. Great recipe thanks for sharing. S(Internet address): https://www.girlversusdough.com/no-knead-ciabatta-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; trace Fat (3.5% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 0502 --------------- END bread-bakers.v119.n038 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved