Date: Sun, 29 Nov 2020 05:54:43 +0000 --------------- BEGIN bread-bakers.v120.n045 --------------- 01. Re: Bernard Clayton Jr.'s bread book (Fred) 02. Re: Bernard Clayton's bread book (Donna) 03. Re: Bernard Clayton, Jr. recipes - any recommendations? (David Marshall) 04. Sour Cream Biscuits With Sausage Gravy (Reggie Dwork) 05. Butternut Cider Sage Bread (Reggie Dwork) 06. Sea Salt Butter Rolls (Reggie Dwork) 07. All-Butter Croissant Dough (Reggie Dwork) 08. Chinese Crepes Jian Bing (Reggie Dwork) 09. Yuletide Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n045.1 --------------- Date: Sun, 22 Nov 2020 20:10:49 -0500 From: Fred Subject: Re: Bernard Clayton Jr.'s bread book Phyllis, My favorite is the Swedish Limpa (I have a 1976 edition, I'll assume it's basically the same as yours), with orange, cumin, fennel, molasses and raisins. I double the raisins but it's good as presented. (I go on the theory that you can't have too many raisins in a loaf of bread as long as there's enough dough to hold 'em all together). This one is wonderfully flavorful, spicy, sweet, delicious. I make it whenever there is a luncheon at church because many people crave the stuff. I'm always asked if there is any left over they can take home. I have not made anywhere near all, not even half, of his recipes but have enjoyed many of them. Fred --------------- MESSAGE bread-bakers.v120.n045.2 --------------- Date: Sun, 22 Nov 2020 19:44:48 -0600 From: Donna Subject: Re: Bernard Clayton's bread book Replying to Phyllis regarding her question about Bernard Clayton's bread book...I bought that book more than 30 years ago and can honestly say I've made more recipes than I can count from it. The pages are stained cover to cover. I don't remember making any recipe and thinking it was bad. My suggestion is to jump right in and start baking a loaf that looks appealing to you. You won't be disappointed! I've cut back on some of the yeast that is called for in a few of the recipes as more modern bread books use less than Bernard's recipes (1 tsp. seems sufficient in most of my edits). I have more than 20 books on bread baking and I still reach for this book frequently. Good luck! --------------- MESSAGE bread-bakers.v120.n045.3 --------------- Date: Sun, 22 Nov 2020 21:26:02 -0500 From: David Marshall Subject: Re: Bernard Clayton, Jr. recipes - any recommendations? I'm partial to his Granary Bread. Nowadays, I use oil in place of butter, and I make it in loaf pans because that works better for sandwiches. Perhaps due to the greater constriction of the pan, the loaves do tend to get the odd blister or two on top, which wasn't an issue back when I made freestanding boules. The flavor is quite nice, and the ability to extend the proofing time via the fridge helps fit breadmaking into a busy Saturday. Dave= --------------- MESSAGE bread-bakers.v120.n045.4 --------------- Date: Sun, 25 Oct 2020 18:04:57 -0700 From: Reggie Dwork Subject: Sour Cream Biscuits With Sausage Gravy * Exported from MasterCook * Biscuits, Sour Cream Biscuits With Sausage Gravy Recipe By :Natalie Chanin and Butch Anthony Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Breakfast Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biscuits: 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all-purpose flour -- plus more 1/2 cup unsalted butter -- chilled, cut in pieces 2 tablespoons -- melted 1/2 cup sour cream 1/2 cup whole milk Gravy: 8 ounces sausage links -- breakfast, chopped 2 tablespoons unsalted butter 1/4 cup all-purpose flour 2 1/2 cups whole milk Kosher salt & freshly ground pepper Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them. Biscuits: Preheat oven to 425F. Whisk baking powder, salt, and 2 cups flour in a large bowl to combine. Using a pastry cutter or your fingers, work chilled butter into dry ingredients until mixture resembles coarse meal. Using a wooden spoon or fork, mix in sour cream and milk until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead a few times just to bring together. Roll out until 1/4" thick, then fold in half. Roll dough out again until 1/4" thick, then fold in half again. Repeat once more, rolling out to a 3/4" thick round. Punch out biscuits as close together as possible with cutter. Pat scraps together and punch out more biscuits; repeat until you can't cut out any more (you should have 12 total). Transfer biscuits to a parchment-lined baking sheet, spacing 1" apart, and bake, rotating sheet once, until golden brown and baked through, 10 to 12 minutes. Brush biscuits with melted butter. Dough can be made 1 day ahead. Cover and chill, or freeze up to 1 week. While biscuits are baking, cook sausage in a medium saucepan over medium heat, stirring occasionally, until cooked through and starting to brown, 5 to 8 minutes. Transfer to a small bowl with a slotted spoon. Add butter to drippings in pan and melt over medium. Whisk flour into butter mixture and cook, whisking constantly, until roux is very smooth and starting to bubble, about 2 minutes (don't let it color; this is a white gravy). Gradually add milk, whisking until incorporated. Reduce heat to mediumlow and cook gravy, still whisking, until thickened, 8 to 10 minutes. Stir in sausage; season with salt and pepper. Serve hot biscuits with gravy alongside for spooning over top. Review: While I prefer a buttermilk biscuit, I think this recipe needs a dash of baking soda in addition to the baking powder. I was disappointed in how high my biscuits didn't rise compared to my normal biscuit recipe. Other than that, the sausage (I usually use sausage patties broken up rather than links) milk gravy was good and everyone cleaned up their plates. S(Internet address): https://www.epicurious.com/recipes/food/views/sour-cream-biscuits-with-sausage-gravy-56390132 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 461 Calories; 32g Fat (62.8% calories from fat); 11g Protein; 32g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 601mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1025 --------------- MESSAGE bread-bakers.v120.n045.5 --------------- Date: Mon, 26 Oct 2020 19:22:56 -0700 From: Reggie Dwork Subject: Butternut Cider Sage Bread * Exported from MasterCook * Bread, Butternut Cider Sage Recipe By :King Arthur Baking Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cider sage butter 4 tablespoons unsalted butter -- room temperature, (57g) 1/4 teaspoon salt 1 tablespoonUnbleached All-Purpose Flour -- (7g) 1 tablespoon boiled cider -- (21g) 3/4 teaspoon ground sage -- Note: Dough 2 3/4 cups Unbleached All-Purpose Flour -- (326g) 2 teaspoons instant yeast 1 tablespoon brown sugar -- packed, (14g) 1 1/4 teaspoons salt 1 teaspoon ginger 1 tablespoon olive oil -- (14g) 2 tablespoons water -- (28g) 2 tablespoons boiled cider -- (43g) 3/4 cup mashed roasted butternut squash -- (170g) Moist and golden from roasted squash in the dough, this gently spiced, cider-scented bread is a nice accompaniment to soup or salad. Note: or 1 1/2 teaspoons chopped fresh sage PREP: 30 mins BAKE: 32 to 35 mins TOTAL: 1:32 To make the butter: Combine the ingredients in the order listed, stirring until smooth. Set aside. To make the dough: In a large mixing bowl, combine all of the ingredients and mix to make a smooth dough. Knead the dough for 6 to 8 minutes, until smooth and bouncy. Cover the dough and let it rise until doubled, about 1 1/2 hours. To shape: Deflate the risen dough and roll into an 8" x 24" rectangle. Using a sharp knife or pizza wheel, cut the dough into 16 rectangles, 4" x 3" each. Spread half of each rectangle with 1 teaspoon of the flavored butter and fold in half: crosswise, lengthwise, or diagonally (diagonal folding will yield an attractive "mountainous" appearance). Butter the outside edges and place in a greased 8 1/2" x 4 1/2" loaf pan, cut side up. Repeat with the remaining squares of dough to fill the pan. Cover the loaf with greased plastic and let rise for 45 minutes, until puffy-looking. Toward the end of the rising time, preheat the oven to 350F. Uncover the bread and bake for 32 to 35 minutes, until the center of the loaf reaches 190F when measured with a digital thermometer. Tent with foil for the last 15 minutes of baking if the top is browning too quickly. Remove from the oven and cool in the pan for 15 minutes before pulling off individual pieces to serve warm. Store any leftovers, well wrapped, at room temperature for a couple of days. Freeze for longer storage. Cal 124, Fat 4g, Carb 30g, Sod 220mg, Fiber 1g, Pro 3g S(Internet address): https://www.kingarthurbaking.com/recipes/butternut-cider-sage-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 4g Fat (24.8% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1026 --------------- MESSAGE bread-bakers.v120.n045.6 --------------- Date: Mon, 26 Oct 2020 19:55:15 -0700 From: Reggie Dwork Subject: Sea Salt Butter Rolls * Exported from MasterCook * Rolls, Sea Salt Butter Recipe By :Bee Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole milk -- heated 1 packet instant yeast 5 tablespoons unsalted butter -- melted 1 egg 4 tablespoons sugar 2 cups bread flour 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 stick unsalted butter -- cut into 16 cubes (2 oz.) 2 tablespoons unsalted butter -- melted, for brushing 1 tablespoon Maldon sea salt flakes The best and softest butter rolls recipe ever. Topped with sea salt, these homemade butter rolls are easy to make and fail-proof. Make them for holidays or every day! Prep: 30 minutes Cook: 15 minutes Proof: 2:30 Total: 45 minutes Add the milk, instant yeast, unsalted butter and egg to the bowl of Kitchen Aid Deluxe 4.5 Quart Stand Mixer, follow by sugar, bread flour, all-purpose flour and salt. Using the dough hook attachment, mix all the ingredients together until it forms a dough. Turn the speed to 4 and knead for about 10 minutes. Once your dough has become smooth, stop kneading and let it proof in a large greased bowl for 1 hour. After an hour, transfer the dough to a floured surface. Knock out all the air in the dough. Roll the dough to about 16" in round shape. Use a pizza cutter to cut the dough into 16 triangles. Cut 1/2 stick of cold butter into 16 small cubes. Preheat the oven to 350F. Add a butter cube to the bottom part of the dough triangle. Tug and roll the dough up to form a nice crescent roll shape. Pinch the end to make sure it is secured. Transfer each butter roll to a baking sheet lined with parchment paper, with the top side facing down. Let it proof for the second time for 1 1/2 hours. Gently brush the butter rolls with the melted butter. Sprinkle the top with the sea salt flakes and bake in the oven for 10 to 15 minutes, or until the surface of the butter rolls turn light golden brown. Remove from the oven, serve warm with butter or any fruit preserves/jam. Notes: You may use kosher salt or any course salt as the topping. I learned this recipe from my friend Zong Han. Cal 420, Fat 20g, Carb 48g, Sod 1465mg, Fiber 1g, Pro 9g Review: Outstanding rolls. I ordered the Maldon salt from Amazon and it is the finishing touch to make the rolls. A substitute would not enhance the flavor. Not an instant roll to make but well worth the time. Makes a great toasted roll as a leftover if done is a toaster oven to go with beef barley soup. S(Internet address): https://rasamalaysia.com/sea-salt-butter-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 462 Calories; 24g Fat (47.0% calories from fat); 10g Protein; 52g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 1154mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0310 --------------- MESSAGE bread-bakers.v120.n045.7 --------------- Date: Wed, 28 Oct 2020 18:31:24 -0700 From: Reggie Dwork Subject: All-Butter Croissant Dough * Exported from MasterCook * Dough, All-Butter Croissant Recipe By :Paige Grandjean Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- (about 17 oz) 1/4 cup granulated sugar -- plus 1 teaspoon granulated sugar -- divided 2 1/2 teaspoons fine sea salt 2/3 cup warm water -- (100F to 110F) 1 tablespoon active dry yeast -- (from 2 [1/4-oz] envelopes) 1 1/2 cups cold unsalted European-style butter -- plus 3 tablespoons cold unsalted European-style butter Note: 1/2 cup whole milk Croissants are made of yeasted laminated dough, yet many other baked goods rely upon the lamination technique for flaky layers (think Kouign-Amann, biscuits, and anything made with puff pastry, like palmier cookies). For bakery-perfect croissants with distinct, crispy layers, the key is in keeping the dough, and the butter block that's encased within it, nice and cold. When it comes to tools, a bench scraper is crucial. Its wide, flat edge makes it ideal for shaping and moving dough without subjecting it to the heat of your hands. Note: (such as Échiré) (13 1/2 oz), divided Active: 55 MIN Total: 5:40 Makes enough dough for 1 dozen croissants Stir together flour, 1/4 cup sugar, and salt in a medium bowl; set aside. Stir together 2/3 cup warm water, yeast, and remaining 1 teaspoon sugar in the bowl of a stand mixer fitted with a dough hook. Let stand until foamy, about 5 minutes. Meanwhile, place 3 tablespoons butter in a microwavable bowl, loosely cover with a paper towel, and microwave on high until melted, about 30 seconds. (Keep remaining butter refrigerated.) Add melted butter and milk to yeast mixture. With mixer running on low speed, gradually add flour mixture to yeast mixture, beating until dry ingredients are incorporated, about 6 minutes. Increase speed to medium-low, and beat until dough is smooth, elastic, and tacky, about 8 minutes. Shape dough into a ball; flatten slightly. Place dough on a lightly floured large plate; wrap tightly in plastic wrap. Refrigerate at least 2 hours or up to 8 hours or overnight for more flavor. Place remaining 1 1/2 cups cold butter between 2 sheets of parchment paper; let stand at room temperature 10 minutes. Using a rolling pin, pound butter to flatten and soften slightly. Removing and replacing parchment as needed, use a bench scraper and a rolling pin to shape butter into a 7 1/2" square block of even thickness. Refrigerate between sheets of parchment paper 15 minutes. Unwrap chilled dough, and transfer to a lightly floured surface. Lightly flour top of dough. Roll into a 12" square; brush off excess flour. Remove and discard top sheet of parchment paper from butter block. Using bottom sheet of parchment paper as handles and turning butter block 45 degrees, flip butter onto middle of dough square. (Butter will be in a diamond shape, leaving corners of dough square exposed.) Remove and discard parchment paper. Using a rolling pin and starting at edge of butter block, roll each dough corner away from the center until it is 8" long (about 1/16" thick), flouring as needed. Brush off excess flour. Fold one elongated dough corner up and over butter block, stretching gently into a square to fully cover butter. Repeat with remaining dough corners, creating 4 layers of thinly stretched dough covering butter block. Lightly flour work surface if needed. Press rolling pin across dough to create trenches, evenly dispersing butter. Roll dough into a smooth 24- x 12" rectangle. Starting with one short side, fold dough into thirds, like a letter. Transfer to a lightly floured baking sheet. Cover tightly with plastic wrap, and refrigerate until firm, about 45 minutes. Repeat rolling, folding, and chilling process 2 times. Proceed with making Classic Croissants. Make Ahead: Butter block (step 2) can be wrapped tightly in plastic wrap and refrigerated up to 2 weeks. Let stand at room temperature until pliable, about 10 minutes, before starting lamination. Review: I would use the best quality butter you can find. European style butter is available at most grocery stores. In a pinch, you can absolutely use regular butter. S(Internet address): https://www.foodandwine.com/recipes/all-butter-croissant-dough - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 407 Calories; 27g Fat (58.5% calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 402mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0910 --------------- MESSAGE bread-bakers.v120.n045.8 --------------- Date: Sat, 31 Oct 2020 18:11:02 -0700 From: Reggie Dwork Subject: Chinese Crepes Jian Bing Issuggest you watch the vdeo on the website before you attempt to make these. * Exported from MasterCook * Crepes, Chinese Jian Bing Recipe By :Wei Serving Size : 4 Preparation Time :0:00 Categories : Asian Bread-Bakers Mailing List Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the crackers 16 ready-made wonton wrappers -- see note 1 cooking oil -- for deep-frying, see note 2 For the batter 1/2 cup all-purpose flour -- (70 g) 1/4 cup wholemeal flour -- (40 g), see note 3 1 1/4 cup water -- (300 ml) For the crepes 4 eggs 4 tsp toasted sesame seeds -- black preferably 4 tsp finely chopped scallions For the sauce: -- (see note 4 for more options) 4 tsp soybean paste 4 tsp chilli garlic sauce Optional: coriander lettuce leaves One of the most popular Chinese breakfasts, Jian Bing can be made at home with ease! My recipe includes tips, tricks & a tutorial video. (Reggie recommends watching the video on the website.) It consists of wheat and grain-based crepe, an egg, deep-fried crackers (known as Bao Cui in Chinese), 2-3 savoury/spicy sauces, chopped scallions & coriander. Folded into an envelope, Jian Bing is usually eaten as finger food while people travel to work/school on busy mornings (Watch the video in the recipe card below to see how street vendors make them). Fry the crispy crackers: Brush a thin layer of water on a wonton wrapper. Stick another one on the top then using a rolling pin to press tight. Cut two lines in th middles. Repeat to make another 7 pairs. Heat up oil in a wok/pot. When the temperature reaches 180C/360F, start frying. Gently slide in wonton wrappers. Flip over to fry the other side. Pick out when they're lightly brown (Do not overcook). Transfer to a plate lined with kitchen paper to absorb any excess oil. Mix the batter: Put all-purpose flour and wholemeal flour into a mixing bowl. Pour in the water. Stir to combine until smooth. Make the crepes: Heat a non-stick frying pan over medium-low heat (I use a 28cm/11" pan). When it's warm to touch (not burning), pour in 1/4 part of the batter. Move the pan to allow the batter to evenly cover the entire surface. When there is no runny batter can be seen, crack an egg on top. Use the back of a spoon to break the yolk and spread. Sprinkle with sesame seeds and scallions. When the crepe becomes firm and slides easily in the pan, it's time to flip it over. To avoid tearing, slide the crepe onto the inner side of a large lid then put it back to the pan. Assemble the dish: Turn off the heat after flipping (the remaining heat will cook through the egg). Brush soybean paste and chilli garlic sauce over the crepe (see note 3 for other sauce options). Add coriander and lettuce leaves if using. Place two pieces of fried crackers in the middle. Fold the crepe to wrapper everything (Please refer to the video below). Serve immediately. Make in advance: You may fry the crackers in advance. Once completely cool, store in an airtight container for up to 4 days. The crepe batter can be kept in the fridge overnight. Stir well before pouring into the pan. Note 1 : Wonton wrappers usually can be found in the frozen food section in Chinese supermarkets. Defrost in the fridge before using. If any left after cooking Jian Bing, why not try my Easy Pork Wonton Soup! Note 2: You don't need a lot of oil for deep frying wonton wrappers. If using a small saucepan, about 200ml oil would be enough for the job. Note 4: You may use all-purpose flour only if you wish. Alternatively, you can replace wholemeal flour with mung bean flour (N.B. not mung bean starch), millet flour, cornmeal, soybean flour, etc. Note 4: Apart from the two condiments suggested, you can also use Chinese fermented bean curd (mash into a fine paste), Laoganma black bean in chilli oil, Sweet bean paste etc. WHAT FLOUR TO USE To make the batter for the crepes, you will need three simple ingredients: all-purpose flour, wholemeal flour and water. This is not a traditional/classic combination but I love its accessibility and the taste is great too. The typical batter for Jian Bing sold in china is made of a mixture of white flour, mung bean flour and water. Flour of other grains is sometimes used to replace mung bean flour, such as soybean flour, millet flour, cornmeal, etc. If you have easy access to these ingredients, please feel free to use as a substitute for wholemeal flour in my recipe. THE IDEAL BATTER RATIO As I mentioned above, you would need a fairly thin and runny batter for homemade Jian Bing. This way you don't have to use a crepe spread to make a round crepe. Through tests, I've come to an ideal ratio (by volume): S(Internet address): https://redhousespice.com/jian-bing-chinese-crepes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 6g Fat (34.0% calories from fat); 9g Protein; 19g Carbohydrate; 1g Dietary Fiber; 212mg Cholesterol; 74mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2020 - 1031 --------------- MESSAGE bread-bakers.v120.n045.9 --------------- Date: Thu, 26 Nov 2020 21:32:25 -0800 From: Reggie Dwork Subject: Yuletide Bread * Exported from MasterCook * Bread, Yuletide Recipe By :King Arthur Baking Serving Size : 16 Preparation Time :0:00 Categories : Bread Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread 1 1/2 teaspoons salt 1/2 cup sugar -- (99g) 1 teaspoon Yuletide Cheer Spice 1/2 teaspoon cinnamon -- Indonesian 3 1/4 cups All-Purpose Flour -- Unbleached, (392g) 1 tablespoon baking powder 1 1/4 cups Yuletide Cheer Fruit Blend -- (177g) 1 1/4 cups milk -- (280g) 4 tablespoons butter -- melted and cooled, (57g) 3 large eggs -- 1 separated, reserve the white 1/2 cup almonds -- lightly toasted sliced, (43g) 1/2 teaspoon almond extract Topping 1 large egg white -- from above, beaten with 1 tablespoon sugar pearl sugar -- or coarse sparkling sugar almonds -- toasted, sliced A Scandinavian holiday tradition, julekage (or julekake) is a fruit-studded, lightly spiced, yeast-less bread that's perfect for coffee with company. Here's our version, brimming with dried fruit and almonds and topped with pearl sugar for a festive touch. Tips: To substitute for the Yuletide Cheer Fruit Blend: use 1/2 cup (85g) each candied orange peel and golden raisins, and 1/4 cup each candied lemon peel (42g) and dried cranberries (57g). To substitute for the Yuletide Cheer Spice: use 1/2 teaspoon cardamom, 1/4 teaspoon coriander, and 1/8th teaspoon each allspice and nutmeg. PREP: 15 mins BAKE: 1:10 to 1:15 TOTAL: 1:25 SERVING SIZE: 74g Preheat the oven to 350F. Lightly grease the inside of a panettone pan (or a paper panettone pan) and place on a baking sheet. Whisk together the dry ingredients and the fruit blend. Whisk together the milk, melted butter, and 2 eggs + 1 yolk (reserve the white). Add to the dry ingredients and stir to combine. Mix in the almonds. Transfer the batter to a 6" bakeable paper panettone pan and smooth the top. Make the topping by beating the reserved egg white with sugar; lightly brush over the top of the batter. Sprinkle with pearl sugar and more toasted almonds. Bake the bread for 70 to 75 minutes, until a paring knife inserted in the center comes out clean. Remove it from the oven and cool completely on a rack before slicing or wrapping. Store bread, wrapped airtight, at room temperature for up to 4 days; freeze for longer storage. Cal 184, Fat 3g, Carb 33g, Sod 245mg, Fiber 1g, Pro 6g S(Internet address): https://www.kingarthurbaking.com/recipes/yuletide-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 7g Fat (31.6% calories from fat); 6g Protein; 29g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 348mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1126 --------------- END bread-bakers.v120.n045 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved