Date: Sun, 24 Jul 2022 04:39:58 +0000 --------------- BEGIN bread-bakers.v122.n024 --------------- 01. Kimchi Cheddar Biscuits (Reggie Dwork) 02. Baking over an open fire (Jeff Dwork) 03. Cinnamon Donut Bread (Reggie Dwork) 04. French-style Country Bread (Reggie Dwork) 05. Italian Bread 101 (Reggie Dwork) 06. Donut Muffins (Reggie Dwork) 07. Hamburger Potato Buns (Reggie Dwork) 08. Italian Supermarket Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n024.1 --------------- Date: Sat, 23 Jul 2022 21:29:05 -0700 From: Reggie Dwork Subject: Kimchi Cheddar Biscuits * Exported from MasterCook * Biscuits, Kimchi Cheddar Recipe By :Bryan Washington Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup kimchi -- (145g), drained, finely chopped 258 grams all-purpose flour -- (2C) 1 tablespoon baking powder 1/2 teaspoon baking soda 2 tablespoons brown sugar 3/4 cup sharp cheddar cheese -- (66g), shredded 6 tablespoons unsalted butter -- (85g), cold 1 cup buttermilk -- (240mL), cold For more delicate biscuits, use 1 2/3 cups (214g) all-purpose flour and 1/3 cup (42g) pastry flour. Stir-fry the chopped kimchi in a stainless-steel pan over medium heat until the juices have evaporated and the kimchi smells even more fragrant, about 3 minutes. Transfer to a plate and allow to cool completely. Combine the flour, baking powder, baking soda and brown sugar in a bowl, breaking up any lumps of sugar. Add the cheese and the cooled kimchi. Stir to combine; it's all right if the dough is scraggly. On the large holes of a grater, grate the chilled butter over the other ingredients and stir to combine. You want the butter to be around the size of peas. While stirring, gradually add the buttermilk and stir until combined. Be careful to handle the dough as little as possible. Drop the dough in 6 mounds onto a greased baking sheet. (If your baking sheet is nonstick, line it with parchment paper instead.) Pat the mounds gently into squares. Put the biscuits on their baking sheet in a freezer to chill for at least 1 hour. Heat the oven to 425F. Bake the biscuits until golden brown, 18 to 20 minutes. Remove the biscuits from the oven, and allow them to sit for several minutes before serving hot. Tips: Save yourself the mess of grating butter: instead, melt the butter and allow to cool slightly. Add the butter to very cold buttermilk. The butter will sieze up into the perfect size bits. Continue with the recipe. It sounds strange, but works perfectly every time. Also try chopping up cheddar cheese CURDS in place of the shredded cheddar block. The curds stay more intact so you get distinct blobs of melted cheese instead of a general cheesiness. S(Internet address): https://cooking.nytimes.com/recipes/1023312-kimchi-cheddar-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 347 Calories; 17g Fat (44.0% calories from fat); 10g Protein; 39g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 485mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0723 --------------- MESSAGE bread-bakers.v122.n024.2 --------------- Date: Sat, 23 Jul 2022 21:26:03 -0700 From: Jeff Dwork Subject: Baking over an open fire A beginner's guide to baking over a fire, including the best recipes to try. https://www.kingarthurbaking.com/blog/2022/07/11/baking-outdoors-this-summer-heres-where-to-start --------------- MESSAGE bread-bakers.v122.n024.3 --------------- Date: Sat, 23 Jul 2022 21:29:39 -0700 From: Reggie Dwork Subject: Cinnamon Donut Bread * Exported from MasterCook * Bread, Cinnamon Donut Recipe By :Rodney Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/4 cup canola oil 1/4 cup unsalted butter -- softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup buttermilk 1/2 teaspoon ground cinnamon 1/2 teaspoon molasses Topping: 1/2 cup unsalted butter -- melted 1/4 cup sugar 1/4 cup light brown sugar 1/2 teaspoon ground cinnamon Preheat oven to 350F. Grease a loaf pan with your favorite cooking spray and set aside. In large mixing bowl, mix oil, butter and sugar until well combined. Add eggs and vanilla and mix until smooth. Gently add in dry ingredients and buttermilk until a nice smooth batter has formed. Add 1/2 cup of the batter and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses. Pour half of the batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the batter. Pour remaining plain batter over the top. Put the remaining cinnamon batter on top of the regular batter. Using a butter knife, swirl two batters together. Bake for 45 to 50 minutes or until toothpick comes out clean. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish. Let the loaf cool 10 minutes before removing loaf from pan. The loaf should be warm to the touch. Dip each side of loaf into melted butter. Spoon remaining melted butter over the edges to ensure the loaf is totally coated in butter. Place the loaf in the cinnamon-sugar mixture, one side at a time until fully coated. Slice into pieces and serve warm or at room temperature. If you don't have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes. S(Internet address): https://www.hotrodsrecipes.com/cinnamon-donut-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 372 Calories; 21g Fat (49.1% calories from fat); 4g Protein; 44g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates. NOTES : 2022 - 0723 --------------- MESSAGE bread-bakers.v122.n024.4 --------------- Date: Sat, 23 Jul 2022 21:30:27 -0700 From: Reggie Dwork Subject: French-style Country Bread * Exported from MasterCook * Bread, French-style Country Recipe By :Brinna Sands Serving Size : 69 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1 cup water -- (227g), cool to lukewarm 90F to 100F 1/2 teaspoon active dry yeast -- or instant yeast 150 grams bread flour -- (1 1/4C) 28 grams whole wheat flour -- (1/4C) Dough: all of the starter 1 cup water -- (227g), lukewarm 100F to 115F 1/2 teaspoon instant yeast -- or 3/4tsp active dry yeast 1 tablespoon sugar -- (14g) 450 grams bread flour -- to 480g (3 3/4C to 4C) 1 1/2 teaspoons salt -- to 2 1/4tsp, to taste To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir all of the starter ingredients together to make a thick, pudding-like mixture. Cover with plastic wrap and let it rest for at least 2 hours. For best flavor, let the starter rest longer; overnight (up to 16 hours) is best. If you plan on making the dough in a bread machine, place the sponge ingredients in the bucket, and turn the machine on for just a few seconds to mix the ingredients together. Turn the machine off and close the cover, then let the starter rest as directed above. To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups (390g) of the flour, and the salt. The dough will be a loose, messy mass. Let it rest for 12 to 15 minutes, then stir it again; it should become more cohesive and a bit smoother. Dough handles better once it's had time for the flour to absorb the water while resting and relaxing. By using this method, you'll tend to add less flour, and have much bigger holes in your finished bread. Knead the dough, adding up to an additional 3/4 cup (90g) flour (as necessary to make a soft dough), 10 to 12 minutes. Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours). If you're going out, or if you prefer, let the dough rise slowly in the fridge. If your dough has been refrigerated, allow it to come to room temperature before shaping; it'll warm up and rise at the same time. Deflate the dough gently, but don't knock out all the air; this will create those "holes" so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls. Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball(s) of dough on the baking sheet, seam-side down. Cover the bread gently with lightly greased plastic wrap, and let it rise until it's puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes. Preheat your oven to 475F. Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425F and spritz with water every few minutes for the first 15 minutes of baking. Bake the bread for about 25 to 30 minutes, or until it's a rich golden brown, and its interior temperature registers at least 190F on a digital thermometer. The smaller loaves will bake more quickly, so keep your eye on them. Remove the bread from the oven, and cool it on a rack. Store bread, loosely wrapped in paper, for a couple of days at room temperature; wrap it in plastic and freeze for longer storage. Want to bake your bread on an outdoor grill? Preheat your grill to High. Place the bread (on doubled-up baking sheets) on the grill, and close the cover. Immediately reduce the heat to Medium (400F), and allow the bread to bake for 25 minutes, or until it's well-browned. Reduce the heat to Low, and carefully place the bread directly on the grill. Continue to bake until completely done, about 5 minutes. The maximum temperature rating for parchment paper is below 500F, and at temperatures between 450F and 500F parchment's exposed edges begin to char. To be safe, keep a close eye on anything being cooked at temperatures above 450F (especially anything on an upper rack). Burned edges can also be minimized by trimming away excess parchment before baking. S(Internet address): https://www.kingarthurbaking.com/recipes/french-style-country-bread-recipe Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; trace Fat (4.2% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0723 --------------- MESSAGE bread-bakers.v122.n024.5 --------------- Date: Sat, 23 Jul 2022 21:31:05 -0700 From: Reggie Dwork Subject: Italian Bread 101 * Exported from MasterCook * Bread, Italian 101 Recipe By :PJ Hamel Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Overnight Starter: 90 grams all-purpose flour -- (3/4C) 1/2 cup water -- (170g), lukewarm 1/8 teaspoon active dry yeast -- or instant yeast Dough: 2 teaspoons active dry yeast -- or instant yeast 3/4 cup water -- (170g), lukewarm 326 grams all-purpose flour -- (2 3/4C) 1 1/4 teaspoons salt -- (8g) Topping: 1 large egg -- beaten with the water 1 tablespoon water sesame seeds To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight. Combine the starter and the remainder of the dough ingredients. Mix, then knead the dough — by hand, mixer, or bread machine set on the dough cycle — to make a soft, fairly smooth dough. Transfer the dough to a lightly greased bowl, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes. If you're using a bread machine, remove the dough when the cycle is finished, deflate it gently, and let it rest, covered, for 30 minutes. Transfer the dough to a lightly greased work surface, and divide it into three pieces. Roll each piece of dough into an 18" rope. Braid the ropes (tucking the ends under), and set the braid on a lightly greased baking sheet. Cover the braid, and let rise it rise for about 60 to 90 minutes, or until it's very puffy. Towards the end of the rising time, preheat the oven to 425F. Uncover the braid. Brush it with the egg white glaze, and sprinkle it heavily with sesame seeds. Bake the braid for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. When fully baked, the braid's internal temperature should measure at least 190F on a digital thermometer. Remove the braid from the oven and cool it on a rack. For extra crispness, cool it in the turned-off oven with the door propped open. Store the braid in a paper bag for 24 hours; wrap in plastic and freeze for longer storage. S(Internet address): https://www.kingarthurbaking.com/recipes/italian-bread-101-recipe Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 1g Fat (5.4% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2022 - 0723 --------------- MESSAGE bread-bakers.v122.n024.6 --------------- Date: Sat, 23 Jul 2022 21:31:53 -0700 From: Reggie Dwork Subject: Donut Muffins * Exported from MasterCook * Muffins, Donut Recipe By :Rodney Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/4 cup unsalted butter -- melted 3/4 teaspoon ground nutmeg 1/2 cup milk 1 teaspoon baking powder 1 cup all-purpose flour Topping: 1/4 cup unsalted butter -- melted 1/2 cup sugar 1 teaspoon ground cinnamon Preheat oven to 375F. In a mixing bowl, mix sugar, butter and nutmeg. Stir in milk, then add baking powder and flour until combined. Fill greased muffin cups about half full. Bake for 15 to 20 minutes or until a toothpick comes out clean. Let muffins cool slightly before removing them from the muffin tin. While muffins are baking, place the 1/4 cup of melted butter in a small bowl. In a separate bowl, mix 1/2 cup sugar and cinnamon. Remove muffins from cups, dip each muffin in melted butter then roll in the sugar cinnamon mixture. Let cool before serving. Try to let the muffins cool as much as possible before adding the topping. If the muffins are too hot they will act like a sponge when you dunk them in the butter. S(Internet address): https://www.hotrodsrecipes.com/delicious-donut-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 356 Calories; 16g Fat (40.6% calories from fat); 3g Protein; 51g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 94mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates. NOTES : 2022 - 0723 --------------- MESSAGE bread-bakers.v122.n024.7 --------------- Date: Sat, 23 Jul 2022 21:32:33 -0700 From: Reggie Dwork Subject: Hamburger Potato Buns * Exported from MasterCook * Buns, Hamburger Potato Recipe By :Charlotte Rutledge Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 360 grams All-purpose flour -- (3C) 43 grams potato flour -- (1/4C) or dried potato flakes (1/4C) 28 grams nonfat dry milk -- (1/4C) 2 tablespoons sugar -- (25g) 1 1/4 teaspoons salt -- (8g) 2 teaspoons instant yeast 1 cup water -- (227g), lukewarm 1 tablespoon unsalted butter -- (14g), melted Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and mix and knead them — by hand, mixer, or bread machine — to make a soft dough. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it's almost doubled in bulk. Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 pieces. Roll each piece into a ball. Place the balls into the greased cups of a hamburger bun pan, flattening gently. Or place them on a lightly greased or parchment-lined baking sheet, leaving about 2" to 3" between them; flatten gently. Cover and let rise until the buns have doubled in size, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Bake the buns for 15 to 20 minutes, or until they're light golden brown. Remove them from the oven, and brush them with melted butter, if desired. Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days; freeze for longer storage. For an aromatic, crunchy, seedy topping for your buns, just before baking the buns, brush them with egg wash (1 large egg beaten with 1 tablespoon of water) and top with a sprinkling of your favorite bagel toppings. S(Internet address): https://www.kingarthurbaking.com/recipes/hamburger-potato-buns-recipe Yield: "6 buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 3g Fat (8.1% calories from fat); 9g Protein; 59g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 475mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0723 --------------- MESSAGE bread-bakers.v122.n024.8 --------------- Date: Sat, 23 Jul 2022 21:33:04 -0700 From: Reggie Dwork Subject: Italian Supermarket Bread * Exported from MasterCook * Bread, Italian Supermarket Recipe By :PJ Hamel Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 480 grams all-purpose flour -- (4C) 21 grams potato flour -- (2T), or dried potato flakes (1/4C) 28 grams nonfat dry milk -- (1/4C) 2 tablespoons salt -- (12g) 2 teaspoons sugar 2 teaspoons instant yeast 1 1/3 cups water -- (301g), lukewarm 3 tablespoons olive oil -- (35g) Topping: 1 large egg -- beaten with the water 1 tablespoon water sesame seeds You know that yummy Italian bread you get in the supermarket? The fat, golden, sesame-seed-sprinkled loaf? Yes, you CAN make it at home. Here's how. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, stir together all of the dough ingredients till cohesive. Knead the dough for 5 to 8 minutes, until it's smooth and supple, adding more water or flour as needed. Cover the dough and allow it to rise for 1 hour, or until it's doubled in bulk. Transfer the dough to a lightly greased work surface and divide it into two pieces. Shape each piece into a smooth 16" log. Place the logs into the two wells of a lightly greased Italian bread pan, cover, and let the loaves rise until very puffy, about 1 hour. Brush the loaves with the egg wash, then sprinkle heavily with sesame seeds. Slash the loaves diagonally, making 3 slashes in each, and immediately put them in the oven. Bake in a preheated 400F oven for about 25 minutes, until the loaves are golden brown. For the crispiest crust, turn off the oven, prop the door open, and allow the bread to cool in the oven. Tips for using your Italian bread pan: Before using for the first time, wash your new pan in hot, soapy water; rinse and dry. To clean after use, place the cooled pan in the dishwasher, or wash by hand using a non-abrasive pad in hot, soapy water. Rinse and dry completely. Scouring with metal pads, steel wool or abrasive cleaners will damage the pan's surface. This pan will gradually darken with use over time. This is normal, and will enhance the quality of the products you bake in it. To bake the loaves without a pan, shape, and place them on a lightly greased or parchment-lined baking sheet, leaving enough room between them for expansion. Continue with the recipe as directed. S(Internet address): https://www.kingarthurbaking.com/recipes/italian-supermarket-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 2g Fat (19.3% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 543mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0723 --------------- END bread-bakers.v122.n024 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved