Date: Sun, 01 Nov 2020 03:35:35 +0000 --------------- BEGIN bread-bakers.v120.n041 --------------- 01. Why no rye flour? (Dan Schwarz) 02. Our Favorite Buttermilk Biscuit (Reggie Dwork) 03. Bubble-Top Brioches (Reggie Dwork) 04. Sourdough Beer Bread (Reggie Dwork) 05. Cheddar-Ham Buttermilk Biscuit Sandwiches (Reggie Dwork) 06. Lemon Poppy Seed Swirl Bread (Reggie Dwork) 07. Pear Cinnamon Breakfast Bread (Reggie Dwork) 08. Pumpkin Spice Cupcakes (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n041.1 --------------- Date: Sun, 25 Oct 2020 11:39:09 -0500 From: Dan Schwarz Subject: Why no rye flour? Is it just my grocery store, or is there a shortage of rye flour? It goes back several months before Covid, I haven't seen rye flour on the shelves for at least a year. I find various kinds of white flour (all purpose, bread, etc), I found specialty flours (spelt, quinoa, etc), but no rye. Anyone else seeing this? Dan --------------- MESSAGE bread-bakers.v120.n041.2 --------------- Date: Wed, 14 Oct 2020 19:46:26 -0700 From: Reggie Dwork Subject: Our Favorite Buttermilk Biscuit * Exported from MasterCook * Biscuit, Our Favorite Buttermilk Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- frozen (1 stick) 2 1/2 cups self-rising flour 1 cup chilled buttermilk Parchment paper 2 tablespoons butter -- melted After baking hundreds of biscuits, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuit. This no-fail biscuit recipe will impress new cooks and old pros alike. Hands-on: 25 Mins Total: 50 Mins Preheat oven to 475F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes. Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4" thick rectangle (about 9 x 5"). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to 1/2" thickness. Cut with a 2 1/2" floured round cutter, reshaping scraps and flouring as needed. Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475F for 15 minutes or until lightly browned. Brush with melted butter. For Pillowy Dinner Rolls: Cut in 1/2 cup cold shortening instead of cold butter. You'll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral flavor that will complement anything on your dinner plate. For Sweet Shortcakes: Add 2 Tbsp. sugar to the flour, and replace buttermilk with heavy cream. The sugar lends the biscuits a subtle sweetness, and the extra fat in heavy cream gives them a crumbly texture like shortbread. They're the perfect base for shortcake desserts. For Crunchy-Bottomed Biscuits: Warm a cast-iron skillet in the oven, and spread a bit of butter in the skillet before adding the biscuits. The bottoms will end up crunchy and golden brown and provide a sturdy base that holds up to a smothering of sausage gravy. For Pickle Biscuits: Why didn't we think of these sooner? Stir 4 Tbsp. drained dill pickle relish into buttermilk before adding to flour mixture. Split baked biscuits, and top with ham and mustard for the World's Best Ham Sandwich! We promise. Review: It took me 3 try's but they finally came out perfect. I used a large cutting board instead of parchment paper. I find that when you place them touching each other in the baking pan they rise perfectly. Hope this works. Review: Yes, 475F! Professional bakers use that temperature to MAKE the biscuits rise higher. One professional I talked to said most people handle the dough too much. Just dust it with flour and go straight into pressing it into a 1/2" disk. Be sure to put it on the center rack and do not overcook it. (Just until it is light brown.) True oven temperatures sometimes vary. Watch it to see what time is best for yours. (The professional told me to bake mine 12 minutes, give or take a few.)I use a silver-colored Air Bake cookie sheet instead of a Jelly Roll pan. You have to be careful taking them out or they will slide off of the pan, but the bottoms don't burn as much. If you use a dark non-stick pan, be sure to lower the baking time. Dark pans bake hotter and faster.Also, the only time parchment paper has burned for me was when I put too wide of a sheet on my pan and the overhang burnt. I hope this is helpful for you! Review: With a convection oven, I bake at 425F for 10 minutes. 475F is too high a temp in my opinion. Overworking the biscuits could cause them to not rise. Review: I had the same problem. Simply add small splashes of buttermilk in until the mix comes together. Be sure not to add too much though, or your dough will become soppy! S(Internet address): https://www.myrecipes.com/recipe/our-favorite-buttermilk-biscuit Yield: "12 to 14" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 10g Fat (48.8% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 450mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat. NOTES : 2020 - 0201 --------------- MESSAGE bread-bakers.v120.n041.3 --------------- Date: Fri, 16 Oct 2020 21:46:10 -0700 From: Reggie Dwork Subject: Bubble-Top Brioches * Exported from MasterCook * Bread, Bubble-Top Brioches Recipe By :Dorie Greenspan Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water -- (110F to 115F) 1/4 cup milk -- warm whole (110F to 115F) 1 tablespoon active dry yeast -- Note 2 3/4 cups all-purpose flour 1 1/2 teaspoons salt 3 large eggs -- room temperature 3 tablespoons sugar 12 tablespoons unsalted butter -- room temp, (1 1/2 sticks) 1 large egg -- beaten to blend with 1 teaspoon water -- for glaze Filling each muffin cup with a trio of dough balls gives these adorable little rolls their "bubbles." Note: If you only have yeast packets, measure out 1T yeast from the contents of two packets. Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes. Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes. Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes. Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes. Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight. (At this point, use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts.) Butter 12 standard (1/3-cup) muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. Roll each small piece between palms into ball. Place 3 balls in each prepared cup (dough will fill cup). Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1/2" to 1" above top rim of muffin cups), 50 to 60 minutes. Position rack in center of oven and preheat to 400F. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven). Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature. Cal 236, Fat 13g, Carb 24g, Sod 24g, Fiber 0.7g, Pro 6g S(Internet address): https://www.bonappetit.com/recipe/bubble-top-brioches - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 14g Fat (49.4% calories from fat); 6g Protein; 26g Carbohydrate; 1g Dietary Fiber; 102mg Cholesterol; 295mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0808 --------------- MESSAGE bread-bakers.v120.n041.4 --------------- Date: Sat, 17 Oct 2020 18:56:55 -0700 From: Reggie Dwork Subject: Sourdough Beer Bread * Exported from MasterCook * Bread, Sourdough Beer Recipe By :King Arthur Flour Co. Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Soaker 1 1/4 cups old-fashioned rolled oats -- or 1 cup malted wheat flakes (for best flavor) (120g) 1/2 cup boiling water -- (113g) Dough 1 cup ripe sourdough starter -- (227g) 1 1/8 cup beer -- an amber or dark ale is ideal (255g) 3 1/2 cups Unbleached All-Purpose Flour -- or Bread Flour (426g) 1 teaspoon instant yeast -- optional* 1 tablespoon honey -- (21g) 2 teaspoons salt *See Tips Featuring fermentation at its finest, this hearty bread combines sourdough and beer in the most delightfully flavorful way possible. Malted wheat flakes complement the malty flavor of the beer, while honey adds a touch of sweetness. Additionally, our Artisan Bread Flour facilitates shaping and enhances the loaf's texture, literally rounding out its look, feel, and overall deliciousness. PREP: 25 mins BAKE: 40 to 45 mins TOTAL: 8 hrs Put the wheat flakes or oats in a heatproof bowl, and pour the boiling water over them, stirring to combine. Allow to cool while you start to prepare the dough. If you're measuring your sourdough starter using volume rather than weight, stir it down before measuring. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the starter, beer, flour, and yeast (if using) in a large bowl and mix well - by hand or mixer - until all the flour is moistened, and the dough has formed a cohesive, somewhat sticky mass, about 3 minutes on low speed of a stand mixer. Cover the dough and let it rest (autolyse) for 30 minutes. After the rest, mix the soaker, honey, and salt into the dough until evenly incorporated, about 1 minute on low speed of a stand mixer. Turn the mixer up one speed and knead the dough until it's smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes. When fully kneaded, cover the dough and let it rise for 1 hour. Turn the dough out onto a floured surface and fold it over itself several times, stretching it gently in the process. Return the dough to the bowl, cover it again, and let it rise for another hour. Repeat the stretching/folding process one more time, then return the dough to the bowl to rise for a third and final hour. At the end of the rise, turn the dough out onto a lightly floured surface and gently shape it into a round. Place the dough on a floured surface, cover it with lightly greased plastic wrap and let it rest for 20 minutes. After this rest, shape the dough into a tight round, and place it seam-side up in a bowl lined with floured cloth, or a floured brotform or proofing basket. Cover and let rise/proof for 2 1/2 to 3 hours in a warm place (or up to 4 hours if your house or kitchen is cool), until it's puffy and jiggles in the bowl when you shake it gently. About 60 minutes before the bread is ready to bake, preheat the oven with a baking stone in it (if you have a stone) to 450F. For the best crust, place an empty cast iron frying pan on the oven rack below the stone to preheat. When the loaf has risen, gently turn it out of the bowl or brotform onto parchment. Slash the loaf several times with a sharp knife or lame and slide the parchment directly onto the stone in the oven. If you're not using a stone, turn the loaf out onto a parchment-lined (or lightly greased) baking sheet, slash it, and place the baking sheet in the oven. Pour 1 cup of boiling water into the cast iron frying pan. Be sure to wear good oven mitts to prevent steam burns. Bake the bread for 15 minutes at 450F, reduce the oven temperature to 400F, and bake for another 25 to 30 minutes, until the loaf is crusty and a deep mahogany brown. Remove the loaf from the oven and cool completely before slicing. Store leftover bread in a paper bag or loosely covered in plastic for a few days at room temperature; wrap and freeze for longer storage. Slicing the loaf before freezing it is a convenient way to have single servings readily available. Tips: Don't have any starter? Here's a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it's ready for baking. Want a head start? Purchase our classic fresh sourdough starter - it'll be ready for baking about 24 hours after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide. You know your starter is ripe and ready to leaven bread when it doubles or triples in volume within 6 to 8 hours of being fed. If your starter has been refrigerated, you'll need to give it a series of feedings at room temperature to get it to this state. Depending on the initial health of your starter, this may take just two or three feedings spaced every 12 hours, or up to 5 to 7 days of feeding it every 12 hours. If you don't want to wait for your starter to be completely ripe, or if you'd like a little added leavening insurance, add the teaspoon of optional yeast to your dough. Note that the rising/proofing times will be shorter with additional yeast, likely just 1 1/2 to 2 hours for the first rise and 1 to 1 1/2 hours for the second. S(Internet address): https://www.kingarthurflour.com/recipes/sourdough-beer-bread-recipe Yield: "1 large loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 1g Fat (4.3% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0828 --------------- MESSAGE bread-bakers.v120.n041.5 --------------- Date: Sat, 24 Oct 2020 15:53:36 -0700 From: Reggie Dwork Subject: Cheddar-Ham Buttermilk Biscuit Sandwiches * Exported from MasterCook * Biscuit Sandwiches, Cheddar-Ham Buttermilk Recipe By :King Arthur Baking Co. Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups Unbleached Self-Rising Flour -- (312g) 1/2 cup Vermont cheese powder -- (57g) 6 tablespoons cold butter -- cold, cut into pats, (85g) 1 cup buttermilk -- (227g) 2 tablespoons melted butter -- (28g) red pepper jelly -- optional 2 ounces arugula -- baby , optional 8 ounces ham -- sliced 1/4" thick Biscuits are wonderful at any time of day, and for any occasion. In this recipe, we've turned them into convenient slider-sized sandwiches, perfect for feeding a crowd. The arugula and red pepper jelly dress the sandwiches up for a more sophisticated crowd; but the more traditional Southern-style version with just ham is equally delicious, thanks to the double slather of melted butter that goes onto the biscuits before and after baking. PREP 15 mins BAKE: 12 to 15 mins TOTAL: 37 mins YIELD: about a dozen 2 1/2" biscuits Work in the cold butter until it's unevenly crumbly, with the largest crumbs about the size of large peas. Stir in the buttermilk; the mixture will begin to hold together on its own, and leave the sides of the bowl. Add more buttermilk a tablespoon at a time, if necessary. Transfer the dough to a well-floured work surface, and fold it over onto itself 3 to 5 times. Roll the dough into a rectangle 1/2" to 3/4" thick. Cut out 2 1/2"-round biscuits, patting the scraps together and re-rolling them to make as many biscuits as possible. Arrange the biscuits 1" apart on an ungreased or parchment-lined baking sheet (the parchment makes for easy cleanup), and brush with the melted butter. Bake the biscuits for 12 to 15 minutes, until they're golden brown. Remove the biscuits from the oven, brush with any remaining melted butter, and cool for 10 minutes. Split the biscuits in half, and spread a thin layer of red pepper jelly on each half, if desired. Layer the arugula and ham on the bottom half of each biscuit and cover with the top half. Serve warm with extra red pepper jelly. Cal 220, Fat 12g, Carb 23g, Sod 780mg, Pro 7g S(Internet address): https://www.kingarthurbaking.com/recipes/cheddar-ham-buttermilk-biscuit-sandwiches-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 10g Fat (43.3% calories from fat); 7g Protein; 23g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 713mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. NOTES : 2020 - 1024 --------------- MESSAGE bread-bakers.v120.n041.6 --------------- Date: Sat, 24 Oct 2020 16:21:05 -0700 From: Reggie Dwork Subject: Lemon Poppy Seed Swirl Bread * Exported from MasterCook * Bread, Lemon Poppy Seed Swirl Recipe By :King Arthur Baking Co. Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling* 1/2 cup whole milk -- (113g) 1/3 cup raisins -- roughly chopped, (57g) 1/2 cup poppy seeds -- ground in a spice grinder, (72g) 1/4 cup sugar -- (50g) 2 tablespoons honey -- (42g) 1 tablespoon butter -- cold, (14g) 1/4 teaspoon salt grated lemon zest -- from 1 lemon, Note 3/4 cup plain yogurt -- full-fat, (170g) 1 tablespoon fresh lemon juice -- (14g) 1 large egg -- + 1 large egg yolk -- (white reserved for the egg wash) 2 teaspoons instant yeast -- or active dry yeast 2 teaspoons grated lemon zest 2 tablespoons granulated sugar -- (25g) 1 1/4 teaspoon salt 3 cups Unbleached All-Purpose Flour -- (361g) 4 tablespoons unsalted butter -- at room temperature, (57g) Egg wash 1 large egg white -- (from above) beaten with 1 tablespoon water This poppy seed-filled bread with its bright citrus flavors makes an elegant addition to any brunch. Tips: Lemon-scented icing is a tasty final touch. Combine 1 cup (113g) confectioners' sugar, sifted; 1 tablespoon milk or heavy cream; 1 tablespoon lemon juice, and 1/4 teaspoon vanilla, stirring until smooth. Drizzle over the baked/cooled bread. Note: *Substitute 1 cup (227g) packaged poppy seed filling mixed with 2 to 3 teaspoons freshly squeezed lemon juice, if desired PREP: 35 mins BAKE: 28 to 32 mins TOTAL: 2:43 YIELD: 1 large loaf To make the filling: Place all of the filling ingredients in a small saucepan and bring to a boil over medium heat, stirring constantly. Once the mixture thickens remove it from the heat. Transfer it to a small bowl or storage container and refrigerate while you make the dough. To make the dough: In a large bowl, combine the yogurt, lemon juice, egg and egg yolk, yeast, lemon zest, and sugar. Stir to combine, then add the salt, flour, and butter. Mix and knead until a soft, smooth dough forms, about 8 to 10 minutes. Cover and let rise until doubled, about 1 hour. To shape the bread: Gently deflate the dough and roll it into a rectangle 30" long and 6" wide. Spread the filling over the dough, leaving 1/2" of one long edge uncovered. Roll the dough toward the uncovered edge and pinch the seam to seal it. Line a large baking sheet (e.g., a half sheet pan) with parchment. Grease the outside of a 2" to 2 1/2" metal biscuit cutter and place in the center of the pan. Mark the dough in 1" increments. Using unflavored dental floss, slice the dough by placing it under the log, crossing the ends over your mark, and pulling until the floss slices through the dough. Place the dough slices around the greased cutter, just barely touching, in two concentric circles. Depending on the exact size of the slices and the size of your pan, you'll probably have some slices left over. Layer them on top of the circles for a two-tier loaf; or simply bake them separately, in a round cake pan. Cover with greased plastic and let rise for 40 minutes, until puffy looking. While the dough is rising, preheat the oven to 350F. When the dough is ready, uncover it and brush the top lightly with the egg wash. To bake: Bake the bread for 28 to 32 minutes, until golden brown all over. Remove from the oven and cool on a rack. Store the bread, well wrapped, at room temperature for a couple of days; freeze for longer storage. SERVING SIZE: 2 pieces, 72g SERVINGS PER BATCH: 15 Cal 216, Fat 4g, Carb 36g, Sod 213mg, Fiber 1g, Pro 4g S(Internet address): https://www.kingarthurbaking.com/recipes/lemon-poppy-seed-swirl-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 8g Fat (31.6% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 242mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1024 --------------- MESSAGE bread-bakers.v120.n041.7 --------------- Date: Sat, 24 Oct 2020 16:36:00 -0700 From: Reggie Dwork Subject: Pear Cinnamon Breakfast Bread * Exported from MasterCook * Bread, Pear Cinnamon Breakfast Recipe By :Katharine Breece Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 1/4 Unbleached All-Purpose Flour -- (to 2 1/2C/ (269g to 298g)) 1/2 cup White Whole Wheat Flour -- (57g) 2 teaspoons active dry yeast -- or instant yeast 2 tablespoons turbinado sugar -- or Demerara sugar, (25g) 1 teaspoon salt 1/2 teaspoon cardamom lukewarm water -- (170g) 1 large egg 1 tablespoon olive oil 3/4 cup pear -- Note Filling 1/4 cup turbinado sugar -- or Demerara sugar, (50g) 1 1/2 teaspoons cinnamon 1 tablespoon Unbleached All-Purpose Flour 2 tablespoons unsalted butter -- softened, (28g) A hint of cardamom nicely enhances the flavor of pear in this moist loaf, an entry in the 2017 National Festival of Breads. Slightly firmer varieties of pear, such as D'Anjou or Seckel, are best suited for this recipe. Note: almost-ripe, finely chopped, peeled or not (about 1 small pear), (170g) PREP: 25 mins BAKE: 40 to 45 mins TOTAL: 3:10 SERVING SIZE: 1/2" slice, 55g For the dough: In a large mixing bowl, combine the flours, yeast, sugar, salt, and cardamom. In a small bowl, whisk together the water, egg, and oil and add to the dry ingredients. Mix for 2 minutes; the dough will begin to come together but be somewhat stiff. Add the chopped pear and mix to combine. Knead until the dough becomes more cohesive. Don't overwork the dough, or the pear will disintegrate and make the dough even wetter. Try folding the dough with a dough scraper until it becomes elastic, about 5 minutes. If the dough is very wet, add more flour 1 tablespoon at a time. Place the dough in a greased bowl, cover, and let rise for 45 minutes to an hour, until doubled. To make the filling: In a small bowl, combine the sugar, cinnamon, and flour. To assemble: Roll the dough to a 15" x 8" rectangle on a floured surface with the short side facing you. Spread the butter over the dough, leaving 1/2" of the far edge uncovered. Sprinkle the sugar mixture over the butter and roll up the dough, pinching the edge to seal. Place in a greased 9" x 5" loaf pan, seam side down. Cover and let rise for 40 to 45 minutes, until the loaf domes 1" above the rim of the pan. Toward the end of the rising time, preheat the oven to 375F. Uncover the bread, slash the dough in four deep stripes across the top, and bake for 40 to 45 minutes. Tent the top of the loaf with foil after 30 minutes if needed. The bread is done when golden brown and the center reads 200F when measured with a digital thermometer. Remove the loaf from the oven and cool it in the pan on a rack for 15 minutes. Tilt the bread out of the pan and return it to the rack to finish cooling completely before slicing. Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage. Cal 150, Fat 3g, Carb 23g, Sod 151mg, Fiber 1g, Pro 3g Source: "King Arthur Baking Co." S(Internet address): https://www.kingarthurbaking.com/recipes/pear-cinnamon-breakfast-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 3g Fat (20.3% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 139mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1024 --------------- MESSAGE bread-bakers.v120.n041.8 --------------- Date: Sat, 31 Oct 2020 18:19:09 -0700 From: Reggie Dwork Subject: Pumpkin Spice Cupcakes * Exported from MasterCook * Cupcakes, Pumpkin Spice Recipe By :Amber Butzer Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 15 oz solid-pack pumpkin -- (1 can) 4 large eggs 1 cup canola oil 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 cup raisins CREAM CHEESE FROSTING: 1/3 cup butter -- softened 3 ounces cream cheese -- softened 1 teaspoon vanilla extract 2 cups confectioners' sugar 1/2 cup walnuts -- toasted, or pecans I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. Prep: 30 min. Bake: 30 min. + cooling Preheat oven to 350F. Beat sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins. Fill each of 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter. Bake until a toothpick inserted in center comes out clean, 28 to 32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Refrigerate. Editor's Note: To toast nuts, bake in a shallow pan in a 350F oven for 5 to 10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Cal 313, Fat 16g, Carb 42g, Sod 187mg, Fiber 1g, Pro 3g Review: Excellent cupcakes- Fabulous to make for the Fall baking season. The only change I made was substituting the raisens for chocolate chips. Review: This has become a solid part of my baking starting in the fall. I actually get asked to make them. Review: These are my go-to dessert for fall potlucks. They are so moist and yummy, everyone loves them. I have substituted dried cranberries for the raisins and pecans for the walnuts. I also added chopped pecans to the batter and put a whole pecan half on top of the cupcake, instead of chopped, less messy that way. Review: Loved them just as they are! Family favorite! Review: I made this for two seperate Halloween parties, and it was a hit at both. Great pumpkin flavor with just the right amount of spice, plus light and moist. Did not add the raisins or the walnuts, thought it would make it more like a muffin. Will use for mini loaves, with all ingredients. Have requests already for more! S(Internet address): https://www.tasteofhome.com/recipes/pumpkin-spice-cupcakes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 15g Fat (43.5% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 188mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 2 Other Carbohydrates. NOTES : 2019 - 1105 --------------- END bread-bakers.v120.n041 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved