Date: Sun, 14 Feb 2021 05:30:02 +0000 --------------- BEGIN bread-bakers.v121.n006 --------------- 01. Re: King Cake Scones (Debbie Rogers) 02. Fresh Apple Cinnamon Muffins (Reggie Dwork) 03. Bread Machine Onion Bagels (Reggie Dwork) 04. Best Pumpkin Bread (Reggie Dwork) 05. Sourdough English Muffins (Reggie Dwork) 06. Sweet Cornbread (Reggie Dwork) 07. Crunchy Crackers (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n006.1 --------------- Date: Sun, 7 Feb 2021 22:48:12 +0000 From: Debbie Rogers Subject: Re: King Cake Scones >Date: Mon, 25 Jan 2021 14:00:52 -0600 >From: Richard Walker >Subject: Re: King Cake Scones The "King Cake Scones" are very clever. Thanks. I just might give these a try. Richard, Are you going to put a "baby" in each scone? --------------- MESSAGE bread-bakers.v121.n006.2 --------------- Date: Fri, 29 Jan 2021 18:05:18 -0800 From: Reggie Dwork Subject: Fresh Apple Cinnamon Muffins * Exported from MasterCook * Muffins, Fresh Apple Cinnamon Recipe By : Mr. Food Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/3 cup sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon -- divided 1/2 teaspoon salt 1 egg 1/2 cup 2% milk 1 apple -- peeled, cored, and finely chopped (to 2) Granny Smith, Gala, or Fuji 4 tablespoons butter -- melted (1/4C) 1/3 cup pecans -- chopped, or walnuts 1/4 cup brown sugar -- packed We top our fresh apple and spice-baked Fresh Apple Cinnamon Muffins with a nutty, brown sugar blend, that's really incredible! It's all the flavors you love, mixed into one really conveniently-sized treat. We think you might need to make a couple of batches! COOK: 15 min to 30 min Preheat oven to 375F. Coat a 12-cup muffin tin with cooking spray. In a large bowl, combine flour, sugar, baking powder, 1/2 teaspoon cinnamon, and the salt. In a medium bowl, beat together the egg and milk. Stir in chopped apple and melted butter. Add all at once to flour mixture; stir just until mixed (batter will be very stiff). Spoon into prepared muffin tin, filling each cup about two-thirds full. Mix chopped nuts, brown sugar, and remaining cinnamon to make topping; sprinkle evenly over muffins. Bake 15 to 20 minutes. Remove from pan immediately and serve warm. Cal 168, Fat 7g, Carb 25g, Sod 224mg, Fiber 1g, Pro 3g Review: I made these per the recipe and they were delicious. The only thing I would do differently is to shred the apple rather than cut it into small chunks. Review: Pretty good. Used 2 apples. Review: I used 1/4 cup sugar and 1/4 cup splenda added 2 Tablespoons oil and an extra chopped apple pretty good! Review: I've made these a few times and my family enjoys them. Review: We really love these muffins. Have made them three times now. Only change I made was to add about 1 tsp. of vanilla to the batter. Will be a regular serve at our house. Review: This is a good recipe for apple muffins but I did not like the crusty top of brown sugar. I think next time I will make a confectioner's sugar topping to put on after it comes out of the oven. The muffin without the crusty topping is good! Review: Made em. Loved em. Will be a regular in this house. Question: What kind of apples do you use? There are soooo many to choose from. Response: We found that any apple will work for these muffins. However, we recommend Granny Smith, Gala, or Fuji because they are crisp and tart and hold up well when baked. Enjoy! Review: Very very yummy! I grated the apple though instead of chopping and I used two of them. I love love love this recipe!! Review: Just made these simple muffins. Accidentally mixed the brown sugar in with the egg and milk with the chopped apple and melted butter and left out the remaining 1/2 teaspoon of cinnamon and nuts. I didn't sprinkle anything on top; just popped them in the oven. They were really yummy straight from the oven. I will make them this way from now on... Review: These were REALLY good! However you do not need as much of the brown sugar topping as this recipe states, it would be too much as these muffins are just sweet enough. S(Internet address): https://www.mrfood.com/Bread/Fresh-Apple-Cinnamon-Muffins-3689 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 7g Fat (36.3% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 222mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0424 --------------- MESSAGE bread-bakers.v121.n006.3 --------------- Date: Fri, 08 Jan 2021 20:04:04 -0800 From: Reggie Dwork Subject: Bread Machine Onion Bagels This recipe can be made by hand if you don't have a bread machine. * Exported from MasterCook * Bread Machine Onion Bagels Recipe By : More Electric Bread Serving Size : 8 Preparation Time :0:00 Categories : Abm Breakfast Electric Bread Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 3 cups white bread flour -- +1 tablespoon 3 1/3 tablespoons brown sugar 1 teaspoon salt 3/4 teaspoon onion powder 1 1/2 teaspoons dried onions -- pre-soaked *** 3 1/4 teaspoons active dry yeast *** Presoak 1/4 cup dried onions in 1/3 cup warm water for 10 minutes. Drain and press water from onions. Place specified amount of pre-soaked onions in the machine with the rest of the ingredients. Save the rest to sprinkle on top of the bagels before baking. 1. Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes. 2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape. 3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below). 4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired. 5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes. ** Bagel Success Hints ** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels. ** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. ** To make bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions. ** To make bagel chips, slice leftover bagels horizontally into thin slices. Bruish with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v121.n006.4 --------------- Date: Mon, 01 Feb 2021 20:10:02 -0800 From: Reggie Dwork Subject: Best Pumpkin Bread * Exported from MasterCook * Bread, Best Pumpkin Recipe By : Florentina Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pumpkin puree -- organic 2 large eggs -- (organic at room temp) 1/2 cup extra virgin olive oil 1 1/2 cup all-purpose flour 1/2 cup sugar -- coconut 1/4 cup sugar -- granulated 2 tsp vanilla extract 1/4 tsp nutmeg -- freshly grated 3 1/2 oz dark chocolate -- bar, or chips, roughly chopped 1/3 cup sea salt -- caramel, (recipe follows) 1/3 cup coconut flakes -- unsweetened 1 pinch sea salt 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp sea salt -- coarse, flakes Caramel Sauce 1 cup sugar -- granulated 6 tablespoons butter -- organic, cut into chunks 1/2 cup heavy cream 1 teaspoon sea salt The best pumpkin bread recipe from scratch loaded with dark chocolate chips, organic canned pumpkin puree, smooth extra virgin olive oil ( no butter ), then covered in sea salt caramel and toasted coconut. Like a Samoa style decadent cake my friends! Easy like Sunday morning! You can of course keep it simple and use store bought caramel or make your own, I'll include instructions below for the homemade version. I used a mix of coconut and granulated cane sugars, simply because I love the flavor it ads to the recipe. You could use one or the other, experiment and find your favorite combination. Really cute If you bake it into muffins or a bundt pan instead of a plain loaf as well, I just tend to go for the easiest, quickest option usually. Any leftovers? Best way to store them is at room temperature loosely covered with aluminum foil, preferably without making contact. Prep: 10 minutes Cook: 40 minutes Total: 50 minutes Preheat oven to 350F. In a medium size mixing bowl whisk together the eggs, olive oil, vanilla extract, nutmeg, sugars and pumpkin puree until combined. Using a separate bowl combine the flour with a pinch of sea salt, baking powder and baking soda. Stir in the chocolate chunks but reserve a few to sprinkle on top, then add the flour mix to the bowl with the wet ingredients. Using a spatula fold the two together until combined, but without over-mixing. Line a loaf pan with parchment paper leaving some hanging out on the sides to make the removal process easy. The extra parchment paper will serve you as handles. Pour the batter in the loaf pan and sprinkle with the reserved chocolate chunks. Press them down gently using the palm of your hand. Bake the pumpkin bread in the preheated oven for 35 to 45 minutes, until a toothpick inserted in the center comes out almost clean. Transfer it to a wooden board and allow it to cool. Use the parchment paper to easily remove the bread from the loaf pan. Meanwhile toast the coconut. Spread the coconut on top of a parchment lined baking sheet in a thin layer. Toast it in the preheated oven for about 5 minutes, stirring once or twice making sure not to let it burn. The coconut is toasted when it has a nicely golden color. Remove from the oven and let cool. Once your pumpkin bread has cooled off completely, drizzle it over the top with the melted caramel, sprinkle with a pinch of coarse sea salt flakes and cover with the toasted coconut. Allow to caramel to harden on top before slicing. Make the Caramel Heat up the sugar in a medium sauce pan over low flame whisking consistently until the sugar has melted and is turning a nice amber color. Whisk in the butter at this point until completely melted. Carefully start adding the heavy cream while continuing to whisk. The caramel sauce will bubble because of the difference in temperatures, so you might want to take a little step back. Whisk another 20 seconds or so until the caramel is smooth then remove from heat. Add the sea salt and allow it to cool off completely before drizzling over the pumpkin bread. Store any leftovers in a jar in the refrigerator. Cal 320, Fat 16g, Carb 38g, Sod 313mg, Fiber 1g, Pro 4g S(Internet address): https://ciaoflorentina.com/best-pumpkin-bread-recipe-chocolate-caramel-easy/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 482 Calories; 27g Fat (49.4% calories from fat); 4g Protein; 58g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 3549mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 3 Other Carbohydrates. NOTES : 2021 - 0201 --------------- MESSAGE bread-bakers.v121.n006.5 --------------- Date: Tue, 02 Feb 2021 16:22:42 -0800 From: Reggie Dwork Subject: Sourdough English Muffins * Exported from MasterCook * Muffins, Sourdough English Recipe By : King Arthur Flour Co Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar -- (25g) 2 cups warm water -- (110F-115F), (454g) 1 tablespoon active dry yeast -- or instant yeast 1 cup sourdough starter -- ripe or discard (227g) 7 cups Unbleached All-Purpose Flour -- (843g) 1/2 cup nonfat dry milk -- or Baker's Special Dry Milk (43g) 1/4 cup butter -- at room temperature, (4 Tbsp, 57g) 1 tablespoon salt 1/4 teaspoon sour salt -- optional; for enhanced sour flavor semolina flour -- or cornmeal for coating Who doesn't love English muffins? Homemade sourdough muffins seem even more scrumptious, and some of the taste-testers here had to admit that these crusty, chewy, tangy gems were some of the best they'd ever eaten. Note: ripe starter will give you a more vigorous rise. PREP: 25 mins BAKE: 20 to 34 mins TOTAL: 2:45 YIELD: 2 dozen large muffins Combine all of the dough ingredients, except the cornmeal/semolina, in a large bowl. Mix and knead - by hand, electric mixer, or bread machine - to form a smooth dough. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary. Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first). Let the dough chill for 24 hours; this will develop its flavor. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes, to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2" thick, and cut in 3" rounds. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough. Alternatively, divide the dough into 24 pieces (total). Shape each piece into a round ball, then flatten each ball into a 3" round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3", and trim edges with a 3" cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides will rise more evenly. Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled baking sheets (12 per sheet). Sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 45 to 60 minutes. If the dough has been refrigerated overnight, the rise time will be about 2 hours. Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350F, or to an ungreased frying pan that has been preheated over medium-low heat. Cook the muffins for about 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190F. The edges may feel a bit soft; that's OK. Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage. 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. To shorten cooking time, use a lidded electric fry pan heated to 325F. Cook the muffins for about 10 minutes without the lid (or until they're nicely browned), turn them over, and add the lid. Don't set the lid on tight; leave a small opening for any steam to escape. Cook the muffins for an additional 8 to 10 minutes, until their bottom sides are browned. For best sourdough flavor, refrigerate the dough for 24 hours before shaping and cooking the muffins. This recipe is easily halved, if you don't want to make 2 dozen muffins. Halve all of the ingredients; for a slightly faster rise, reduce the yeast to 2 teaspoons, rather than 1 1/2 teaspoons. If you're having trouble getting muffins to cook all the way through on the stove top, cook until golden brown on both sides, then transfer to a preheated 350F oven and bake until the muffins' interior shows no sign of wet dough, about 10 minutes or so. For best shape, cook muffins for about 5 minutes on their first side; then lay a cake pan, cookie sheet, or similar flat (though not overly heavy) object atop them. Continue cooking for 7 minutes or so; then remove the pan, turn muffins over, and finish cooking without the pan on top. This helps keep muffins flat across the top (rather than domed). Cal 171, Fat 2g, Carb 32g, Sod 270mg, Fiber 1g, Pro 5g S(Internet address): https://www.kingarthurflour.com/recipes/sourdough-english-muffins-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 2g Fat (12.3% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 323mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0818 --------------- MESSAGE bread-bakers.v121.n006.6 --------------- Date: Tue, 02 Feb 2021 16:27:33 -0800 From: Reggie Dwork Subject: Sweet Cornbread * Exported from MasterCook * Cornbread, Sweet Recipe By :KarenS Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup white sugar 2 eggs 1 cup yellow cornmeal 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups milk The yummiest sweet corn bread ever! I make it into muffins and they never last long! Prep: 15 min Cook: 30 min Total: 45 min Preheat oven to 375F (190C). Grease an 8" square pan. Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal. Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes. S(Internet address): https://www.allrecipes.com/recipe/228113/sweet-corn-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 7g Fat (38.4% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 207mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0628 --------------- MESSAGE bread-bakers.v121.n006.7 --------------- Date: Tue, 02 Feb 2021 16:33:05 -0800 From: Reggie Dwork Subject: Crunchy Crackers * Exported from MasterCook * Crackers, Crunchy Recipe By : PJ Hamel Serving Size : 26 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crackers 7/8 C lukewarm water -- (to 1C (198g to 227g)) 1 1/2 cups White Whole Wheat Flour -- (170g) 1 cup Unbleached All-Purpose Flour -- (120g) 2 tablespoons non-diastatic malt powder -- or sugar 1 teaspoon instant yeast 1 teaspoon salt 2 tablespoons whole flax seeds -- or milled, (14g) 2 tablespoons sesame seeds -- or whole flax seeds, (14g) Note Topping 1/2 cup sunflower seeds -- midget preferred, (71g), Note* 1/4 cup sesame seeds -- (28g), Note* 1/4 cup whole flax seeds -- golden preferred (28g), Note* sea salt -- or your favorite flavored salt, if desired This recipe mimics an extra-crunchy, seed-topped whole-gain cracker you may find at your supermarket. These are great for spreads and dips of all kinds. Thanks to input from our readers about the baking time, we've reduced it by 10 minutes, as of August, 2011. We've also added salt as an optional topping, to enhance flavor. Sometimes it takes a community to build a recipe! Note: Substitute 1/4 cup flax seeds for the flax and sesame, if desired, (28g) Note*: Substitute 3/4 cup artisan bread topping + 1/4 cup whole flax seeds for the sunflower, sesame, and flax seeds, if desired PREP: 20 mins BAKE: 35 to 50 mins TOTAL: 1:35 YIELD: two 14" x 9" sheets of crackers SERVING SIZE: five 2"x 1" crackers To make the dough: Mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry. Knead in the seeds. Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit. Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14" x 9", a generous 1/8" thick. This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough. For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough. If you don't have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt, if desired. Crush the sea salt between your fingers or grind it in a salt mill if it's very coarse. Prick the dough over with a fork, and cut it into rectangles, whatever size you like. Pull the crackers apart just a bit; you don't need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350F; they'll get just a bit puffy. Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they're completely cool, break apart, if necessary, and store airtight. Cal 74, Fat 3g, Carb 10g, Sod 198mg, Fiber 2g, Pro 3g S(Internet address): https://www.kingarthurflour.com/recipes/crunchy-crackers-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 3g Fat (34.3% calories from fat); 3g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0819 --------------- END bread-bakers.v121.n006 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved