Date: Mon, 23 Mar 2020 04:51:00 +0000 --------------- BEGIN bread-bakers.v120.n012 --------------- 01. Feta Cheese Rolls (Reggie Dwork) 02. 30 Minute Dinner Rolls (Reggie Dwork) 03. Cheddar-Pecan Bread (Reggie Dwork) 04. Best wishes in difficult times (Jeff Dwork) 05. Whole Wheat Pumpkin Spice English Muffin Bread (Reggie Dwork) 06. Sweet Potato Cornbread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n012.1 --------------- Date: Sat, 21 Mar 2020 21:14:33 -0700 From: Reggie Dwork Subject: Feta Cheese Rolls * Exported from MasterCook * Rolls, Feta Cheese Recipe By :Red Star Yeast Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 C all-purpose flour -- (469g) plus 1 Tbsp all-purpose flour -- divided (8g) 2 Tbsp granulated sugar -- (24g) 2 1/4 tsp Red Star Platinum Yeast -- (0.25-oz/7g) 2 tsp kosher salt -- (6g) 1/2 C water -- (120g) plus 1 Tbsp water -- (15g) 1/2 C whole milk -- (120g) 1/3 C unsalted butter -- cubed (76g) 2 large eggs -- room temperature and divided (100g) Feta Cheese Filling -- recipe follows Garnish: chopped fresh tarragon chopped fresh thyme Platinum Yeast helps this savory wonder achieve its superior fluffy rise, making it the perfect pillowy bed for the aromatic Feta Cheese Filling. In the bowl of a stand mixer, whisk together 2 cups (250g) flour, sugar, Platinum Yeast, and salt by hand. In a medium saucepan, heat 1/2 cup (120g) water, milk, and butter over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120F (49C) to 130F (54C). With mixer on medium speed and using the paddle attachment, pour warm milk mixture into flour mixture, beating until combined and cooled slightly, about 1 minute. Add 1 egg (50g), and beat at medium speed until combined. Reduce mixer speed to low, and gradually add 1 3/4 cups (219g) flour, beating until a shaggy dough forms. Switch to the dough hook attachment, and beat at low speed until dough is smooth and elastic, 12 to 14 minutes. Add remaining 1 tablespoon (8g) flour if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, about 45 minutes. Preheat oven to 375F (190C). Line 2 baking sheets with parchment paper. Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured surface, and divided into 12 portions (70g each). Shape each portion into a smooth ball; press flat, and roll into a 3" circle. Place 6 circles 3" apart on each prepared pan. Cover and let rise in a warm, draft-free place (75F/24C) until puffed, about 15 to 25 minutes. Press bottom of a 4 oz glass Mason jar (2" diameter) dipped in flour into center of each circle. Press firmly to flatten center without tearing dough. Spoon 2 rounded tablespoons (about 36g) Feta Cheese Filling into center of each circle. (Do not overfill.) In a small bowl, whisk together remaining 1 egg (50g) and remaining 1 tablespoon (15g) water. Lightly brush dough with egg wash. Bake until light golden brown and an instant-read thermometer inserted in bread registers 190F (88C) to 200F (190C), 12 to 13 minutes. Let cool on pans for 5 minutes. Serve warm or at room temperature. Garnish with tarragon and thyme, if desired. FETA CHEESE FILLING Makes about 2 cups 1 1/2C creamy feta cheese crumbles, (204g) 6 oz cream cheese, softened, (170g) 1 large egg, (50g) 1 1/2 Tbsp unsalted butter, softened (21g) 4 tsp chopped fresh tarragon, (2.5g) 4 tsp chopped fresh thyme, (2.5g) 1/2 tsp kosher salt, (1.5g) 1/4 tsp ground black pepper In the bowl of a stand mixer fitted with the paddle attachment, beat all ingredients at medium-low speed until well combined and creamy, about 1 minute. S(Internet address): https://redstaryeast.com/recipes/feta-cheese-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 7g Fat (27.9% calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 332mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0321 --------------- MESSAGE bread-bakers.v120.n012.2 --------------- Date: Sat, 21 Mar 2020 22:19:35 -0700 From: Reggie Dwork Subject: 30 Minute Dinner Rolls * Exported from MasterCook * Rolls, 30 Minute Dinner Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups bread flour 1 1/3 cups whole milk 1/4 cup butter 1 Tbsp sugar 1 tsp salt 4 1/2 tsp RED STAR Platinum Superior Baking Yeast -- (2 pkgs/ 1/2oz/ 14g) *Note 2 Tbsp melted butter -- for brushing optional Soft and fluffy homemade rolls in less than 30 minutes! These foolproof dinner rolls are so easy to make you'll never go store-bought again! Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. In a mixing bowl add the flour and make a well in the middle. In a measuring cup, add the milk, butter, sugar and salt. Microwave in 15 seconds increments until the butter is melted and the mixture is temperature is between 110 and 115F. Pour half of the milk mixture into the flour well. Scatter the yeast over it. Gently stir and let sit for a few minutes. Fit the mixer with the dough hook attachment. Start mixing on low speed, slowly pouring the remaining milk mixture until the dough comes together, about 3 to 5 minutes. The dough should be soft and elastic and cleans itself from the sides of the bowl. Remove the dough from the mixing bowl and divide it into 12 pieces (approximately 73 grams each). Shape each piece into a ball. Place all the rolls into a greased 11" round baking pan or 13X9" baking pan. Cover the rolls with a clean tea towel and let rest for about 10 minutes. Preheat oven to 400F. Bake the rolls for 17 to 19 minutes or until golden brown. As soon as you remove the rolls from the oven, brush them with melted butter. Notes: * You can substitute Red Star Quick Rise or Red Star Active Dry Yeast. Increase rise time (after shaping rolls) to 30 to 45 minutes. The short rise times in this will result in a denser roll than typical yeast-raised rolls. Review: This has to be one of the easiest roll recipe I have made. I only had 1% milk. I used it and it was just fine. I definitely will make these dinner rolls again. Thanks for an amazing recipe. Review: I used Saf Instant Yeast and all purpose flour with good results. The dough was a little dry so I added 2 tablespoons of warm water. I did increase the rise time to 35 mins. Review: I made these for our family Thanksgiving, doubled the recipe for a large crowd, and they were a big hit! They were light & fluffy. Perhaps I made them a little smaller as I ended up with 3 dozen (good thing)! I've used several of the recipes from your site and everything has turned out great! Thank you! Review: These rolls were delicious and a huge time saver! Followed the recipe except for the bread flour. I used all purpose and they were still exceptional. Mine cooked for 20 minutes in a 9×13 glass pan. Thanks for the recipe! It's a keeper! Question: How about using all purpose flour instead of bread flour. What are your thoughts on thius please. Thank you Response: I would recommend using bread flour in this recipe, especially with the short rise times. Bread flour is a stronger flour that is needed to create the structure that holds the gas produced by the yeast during rising. Question: Can I use self rising flour with quick yeast instead of bread flour ? Also Can I mix by hand and if so how long should I mix it. THANKS Response: Self-rising flour is not recommended for yeasted doughs. Use bread flour in this recipe. Bread flour is a stronger wheat flour that is needed to create the structure that holds the gas produced by the yeast during rising. More info on flour types can be found here: https://redstaryeast.com/yeast-baking-lessons/common-baking-ingredients/flour/. Review: This looks like it's going to be a family favorite. They've never met a dinner roll they didn't like and the quicker the better. I might try knocking back the dough before it completes a full rise. Review: These were good rolls, fast and easy; the full dozen disappeared at dinner. When I first took them out of the oven, I thought the tops were hard but then I remembered the instructions to brush them with butter and they softened up nicely. I do recommend cutting the baking time down to maybe 12 – 14 minutes; I set mine to 16 min and took them out earlier than that–the listed 17 – 20 min will give you burned rolls. Review: I love the recipes on this site and these rolls did not disappoint. I didn't have the platinum yeast on hand, just the active dry yeast, so I just let them rise a bit longer. They rose so high and the texture was great. Given the amount of time needed for mixing and baking (and substitution of yeast type), it took me a little over 1 hour from start to finish. This is a great recipe to have on hand for if you're in a rush – definitely cuts the amount of time needed to make homemade rolls in half or more. (I substituted 1 cup of whole wheat flour for the bread flour and it still turned out great) Source: "created by A Treats Affair" S(Internet address): https://redstaryeast.com/recipes/30-minute-dinner-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 241 Calories; 7g Fat (28.1% calories from fat); 7g Protein; 36g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 251mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0321 --------------- MESSAGE bread-bakers.v120.n012.3 --------------- Date: Sat, 21 Mar 2020 22:57:00 -0700 From: Reggie Dwork Subject: Cheddar-Pecan Bread * Exported from MasterCook * Bread, Cheddar-Pecan Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- (313g) 3 tablespoons granulated sugar -- (36g) 1 1/2 teaspoons baking powder -- (7.5g) 1 teaspoon kosher salt -- (3g) 1 teaspoon garlic powder -- (2g) 1/4 teaspoon baking soda -- (1.25g) 1 1/3 cups whole buttermilk -- room temperature (320g) 1/4 cup canola oil -- (56g) 1 large egg -- room temperature (50g) 1 cup roughly chopped toasted Pecan Halves -- (113g) 2/3 cup firmly packed shredded extra-sharp Cheddar cheese -- (75g) plus 3 tablespoons firmly packed shredded extra-sharp Cheddar cheese -- (22g) 1/2 cup finely chopped green onion -- (56g) 1/4 cup lightly packed finely chopped fresh dill -- (10g) 1/4 cup roughly chopped Pecan Halves -- (28g) Softened butter -- to serve Packed with Cheddar cheese and flavored with dill, this quick bread recipe has fresh springtime flavor that highlights the richness of Sunnyland Farms Raw Georgia Pecan Halves. Made all the more tender from buttermilk in the batter, this loaf is delicious served warm from the oven and slathered in butter. Makes 1 loaf, (8 1/2x4 1/2") Preheat oven to 350F (180F). Spray an 8 1/2x4 1/2" loaf pan with baking spray with flour; line pan with parchment paper, letting excess extend over sides of pan. In a large bowl, whisk together flour, sugar, baking powder, salt, garlic powder, and baking soda. In a medium bowl, whisk together buttermilk, oil, and egg. Add buttermilk mixture to flour mixture; stir until well combined. (Batter will be very thick.) Fold in toasted pecans, 2/3 cup (75 grams) cheese, green onion, and dill until well combined. Spoon batter into prepared pan; using a small off set spatula, smooth into an even layer. Sprinkle top with raw pecans and remaining 3 tablespoons (22 grams) cheese. Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200F (93C), 1 hour to 1 hour and 5 minutes. Let cool in pan for 5 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Serve with softened butter. S(Internet address): https://www.bakefromscratch.com/cheddar-pecan-loaf/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 12g Fat (50.8% calories from fat); 5g Protein; 20g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 247mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0321 --------------- MESSAGE bread-bakers.v120.n012.4 --------------- Date: Sun, 22 Mar 2020 21:41:31 -0700 From: Jeff Dwork Subject: Best wishes in difficult times Reggie and I send our good wishes to all of you in these difficult times. May we all come through in good health. Jeff --------------- MESSAGE bread-bakers.v120.n012.5 --------------- Date: Sun, 22 Mar 2020 21:10:59 -0700 From: Reggie Dwork Subject: Whole Wheat Pumpkin Spice English Muffin Bread * Exported from MasterCook * Bread, Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar Cinnamon Butter Recipe By :Jessica, How Sweet It Is Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 3 cups all-purpose flour 20 1/2 tsps active dry yeast 2 tsps salt 2 tsps pumpkin pie spice 1/4 tsp baking soda 1 tbsp honey 1/2 tbsp olive oil 1/3 cup pumpkin puree 2 cups warm milk -- (120-130F) 1/2 cup warm water -- (120-130F) cornmeal -- (for loaf pans) Butter: 1/2 cup unsalted butter -- (softened to room temp) 5 1/2 tbsps brown sugar 1/2 tsp cinnamon 1/4 tsp salt Prep: 1 hour Cook: 35 min Total: about 2 hours (with cooling time) Yield: 2 loaves Grease or spray two loaf pans (the original called for 8x4" pans, I only have 10x5" pans - they worked fine) with non-stick spray and sprinkle with cornmeal, shuffling the pan around so the cornmeal coats all the sides. Dump the excess. In the bowl of your electric mixer (fitted with the beater attachment), combine whole wheat flour, yeast, pumpkin pie spice and baking soda. Add in milk, pumpkin, honey, olive oil and water, beating on low speed until combined, about 30 seconds. Increase the speed to medium-high and beat for 3 minutes, scraping down the sides if necessary. Decrease speed to low and add in remaining flour and salt, mixing until just combined - do not overmix, do not knead. The dough will be sticky. Divide batter equally into two loaf pans and sprinkle the tops with cornmeal. Cover and let rise in a warm place until doubled in size, about 45-60 minutes. After about 30 minutes of the dough rising, preheat oven to 375F. Bake loaves for 35 minutes, or until tops are golden brown. Remove from the oven and immediately remove from pans, setting aside to cool. We like the best toasted - you really get all the nooks and crannies! Butter: Combine all ingredients together in a bowl and stir until well combined. Spread on warm toast. Store at room temperature for a day or two, or store in the fridge for a few weeks - not that it would ever last that long Source: "bread slightly adapted from taste of home magazine" S(Internet Address): http://www.yummly.com/recipe/Whole-wheat-pumpkin-spice-english-muffin-bread-with-brown-sugar-cinnamon-butter - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 6g Fat (28.7% calories from fat); 6g Protein; 30g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 273mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0609 --------------- MESSAGE bread-bakers.v120.n012.6 --------------- Date: Sun, 22 Mar 2020 21:16:02 -0700 From: Reggie Dwork Subject: Sweet Potato Cornbread * Exported from MasterCook * Cornbread, Sweet Potato #1 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil -- plus more for the muffin tin (30 milliliters) 200 grams sweet potato -- peeled and cut into large chunks, (about 1/2 lb) 2 large eggs -- lightly beaten 1 1/4 cups milk -- (300 milliliters) 3/4 cup all-purpose flour -- (94 g) 1 1/4 cup finely ground yellow cornmeal -- (213 g) 1 tablespoon baking powder -- (14 g) 1 teaspoon salt -- (6 g) 1/2 cup sugar -- (100 g) 1/2 teaspoon ground cinnamon -- (1 g) see Note 1/2 teaspoon ground nutmeg -- (1 g) North Carolina and sweet potatoes go way back. The relationship, according to the food writer Sheri Castle, hinges on a history of abundance. "Sweet potatoes were plentiful, even among the poorest folks of any ethnicity," she said. "Enslaved Africans used sweet potatoes in place of yams and other West African root vegetables." To this day, the state is a national leader in growing the crop. Stephanie L. Tyson, the chef who oversees the kitchen at a Winston-Salem spot called (appropriately) Sweet Potatoes, likes to blend one Southern staple into another. The result is a cornbread laced with a holiday-friendly undercurrent of cinnamon and nutmeg. Ms.Tyson has said that the cornbread just clicks with a side of greens, but we have a feeling it will play well with cranberries and gravy, too. Heat oven to 450F and lightly brush a 12-cup muffin tin with oil. Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1 cup (original called for 1/2 cup) and transfer to a large bowl (reserve remaining potato for other uses). Add eggs, oil and milk to bowl and stir to combine. Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely. Note: someone suggested replacing cinnamon and nutmeg with 1 tsp allspice. Source: "Featured in: The United States Of Thanksgiving." S(Internet Address): http://cooking.nytimes.com/recipes/1016925-sweet-potato-cornbread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 4g Fat (22.4% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0904 --------------- END bread-bakers.v120.n012 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved