Date: Mon, 27 Feb 2023 05:34:54 +0000 --------------- BEGIN bread-bakers.v123.n005 --------------- 01. The "Georgia Lady Bug" King Cake (Debbie Rogers) 02. Homemade Dill Biscuits (Reggie Dwork) 03. Southern Biscuits (Reggie Dwork) 04. Bread Machine Jodi's Rum Cake Bread (Reggie Dwork) 05. 1 Hour No Rise Rustic Bread Loaf (Reggie Dwork) 06. Carrot Raisin Bread (Reggie Dwork) 07. Easy No-Knead Focaccia (Reggie Dwork) --------------- MESSAGE bread-bakers.v123.n005.1 --------------- Date: Mon, 20 Feb 2023 19:30:32 +0000 From: Debbie Rogers Subject: The "Georgia Lady Bug" King Cake The "Georgia Lady Bug" King Cake in honor of Spring One room of our house has been taken over by spring lady bugs. If you don't know what they are...you're LUCKY! Some have spilled over into the kitchen window which is above the sink. I was making a pound cake on Friday and as I poured the batter into the pan, I noticed a dark spot and knew immediately what it was! I stopped pouring and tried to find the ladybug with an iced teaspoon but couldn't. I wasn't about to waste 6 eggs and 1/2 lb of butter so I added the rest of the batter and baked her. I have told everyone that I shared with or that ate some at our house the story of the Georgia Lady Bug King Cake and given them the option of not eating it. And reassured them it would not hurt my feelings at all if they refused it. So far, no one has turned it down OR found the little bugger! --------------- MESSAGE bread-bakers.v123.n005.2 --------------- Date: Sun, 26 Feb 2023 21:05:54 -0800 From: Reggie Dwork Subject: Homemade Dill Biscuits * Exported from MasterCook * Biscuits, Homemade Dill Recipe By : Corey Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour -- See note 1 Tablespoon baking powder 1/2 tsp baking soda 1/2 tsp onion powder 1/2 tsp garlic powder 1 Tbsp sugar 1/4 cup Parmesan cheese -- grated 6 ounces butter -- frozen or very cold, 1 1/2 sticks 1 egg -- lightly beaten 3/4 cup buttermilk -- cold 1/4 cup fresh dill -- chopped, (about one 0.5 oz pkg) Hot homemade biscuits with a touch of springtime flavor. Because dill is one of the first plants to come up in the garden, I always think of fresh dill as the flavor of spring. Especially because it goes so well with light, springtime-y dishes like fresh fish and asparagus. These cheesy Homemade Dill Biscuits are great for jazzing up a dinner - grilled fish, chicken, St. Patrick's Day Stew or your Easter ham. PREP: 30 minutes COOK: 20 minutes Note: If you don't have self-rising flour, use 2 cups all-purpose flour, double the baking powder to 2 T, and add 1/2 tsp salt. Whisk together flour, baking powder, baking soda, onion powder, garlic powder, sugar, and parmesan. Grate 1 1/2 sticks of butter into the flour mixture. Your butter should be very cold. If I don't already have some in the freezer I will put it in the freezer for 30 to 60 minutes before I make biscuits. Using a pastry blender cut the butter into the dry ingredients. When you are done the butter pieces should be no larger than a pea. Add the egg and stir. Then add the buttermilk. If the dough seems dry you can add a little more buttermilk, a tablespoon at a time. Stir after each addition. I usually end up adding 1 more tablespoon. Stir in the dill. When the dough has come together cover it with a towel and place in the refrigerator for at least 30 minutes. Preheat the oven to 400F. Line a baking sheet with parchment paper. Place your dough on a floured surface. If the dough is still sticky, sprinkle some flour over the top and work in to the dough. Continue to add flour as needed. Using your hands, press the dough into a rectangle that is about 1/2" thick. Fold the dough into thirds, similar to the way you would fold a piece of paper to fit in a envelope. Bring the bottom of the dough up to about the halfway point and then fold the top down over it. Press back in to 1/2" thick rectangle. Repeat at least once. The more times you do this step, the more layers you will have in your biscuits. Flour a 2" biscuit cutter. Cut out biscuits being careful not to twist the cutter back and forth. Just go straight down and straight back up. Repeat steps 9 and 10 with remaining scraps. Place biscuits on parchment lined baking sheet. Place the biscuits close together so the sides touch. Bake for 15 to 20 minutes until the tops are golden. Serve warm and enjoy! Cal 106, Fat 2g, Carb 18g, Sod 101mg, Fiber 1g, Pro 4g S(Internet address): https://www.familyfreshmeals.com/2020/03/homemade-dill-biscuits.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 13g Fat (56.9% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 609mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0410 --------------- MESSAGE bread-bakers.v123.n005.3 --------------- Date: Sun, 26 Feb 2023 21:06:57 -0800 From: Reggie Dwork Subject: Southern Biscuits * Exported from MasterCook * Biscuits, Southern Recipe By : Alton Brown Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 tablespoons butter 2 tablespoons shortening 1 cup buttermilk -- chilled Prep: 20 min Cook: 20 min Total: 40 min Preheat oven to 450F. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1" thick round. Cut out biscuits with a 2" cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.) Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Cook's Note: Advice courtesy Mae Skelton I don't have much use for recipes but the one you get on a bag of White Lily® self-rising flour is hard to beat. And it's a lot easier than the one my crazy grandson dreamed up. Cal 121, Fat 4.5g, Carb 17g, Sod, 331mg, Fiber 0.5g, Pro 3g Review: Just took them out of the oven. They are so fluffy & delicious!!! So glad that I tried this recipe. No more Pre-made biscuit mixes for me! Review: Excellent biscuits, omitted the shortening and went all butter. Flavor was increased and still flakey. Good stuff! Review: Biscuits were nice and tall the way my family likes them. The second pass biscuits weren't as light but were still very "pretty" in presentation. Review: Easy and delicious. Melt in your mouth good. Served with sausage gravy and honey butter. Nothing left on their plates. Review: I've never made homemade biscuits before this morning. Was always afraid they'd turn out like hockey pucks. This recipe was not only simple, but I always have the ingredients. They turned out great, and were devoured by the family, everyone asking, "Are there any more?" No more canned biscuits for this home, thank you Alton! S(Internet address): https://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe-2041990 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 4g Fat (33.2% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 363mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1013 --------------- MESSAGE bread-bakers.v123.n005.4 --------------- Date: Sun, 26 Feb 2023 21:16:17 -0800 From: Reggie Dwork Subject: Bread Machine Jodi's Rum Cake Bread * Exported from MasterCook * Bread Machine Jodi's Rum Cake Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- lukewarm 3 cups bread flour -- white 2 1/2 tablespoons dry milk 3/4 teaspoon rum extract 1 1/2 teaspoons salt 2 tablespoons butter 3 tablespoons brown sugar 3 1/2 tablespoons dark rum 1/3 cup pecan -- bits 2 1/4 teaspoons active dry yeast Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 4g Fat (25.1% calories from fat); 4g Protein; 21g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 221mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v123.n005.5 --------------- Date: Sun, 26 Feb 2023 21:19:24 -0800 From: Reggie Dwork Subject: 1 Hour No Rise Rustic Bread Loaf * Exported from MasterCook * Bread, 1 Hour No Rise Rustic Bread Loaf Recipe By : Rachel Allen Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cup all-purpose flour -- plus extra for dusting 1 teaspoon sugar 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups buttermilk -- (to 2C) The quickest, easiest way to create a rustic white loaf perfect to eat with butter and jam, or along side a pot of soup or stew. Done in under an hour and no yeast or rising required! Prep: 5 min Cook: 40 min Total: 45 min Preheat the oven to 450F Place flour, sugar, baking soda, and salt into a large bowl and whisk together. Make a well in the center and pour in most of the buttermilk, leaving about 1/4 cup in the measuring cup. Using a fork, or one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don't knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky. When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1 1/2" thick and cut a deep cross in it. Place on a baking sheet. Bake for 15 minutes. Turn down the heat to 400F and bake for 20 to 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. One way to check if your bread is done is to use a thermometer. Cook until temperature in center reaches 195-200F. Notes: I do prefer to use real buttermilk, but if you don't have any, you can add 1 tablespoon fresh lemon juice OR white vinegar to every 1 cup of milk to replace the buttermilk. Add the lemon juice/vinegar to the milk (the higher the fat content the better) and then add it to the recipe. S(Internet address): https://ourbestbites.com/27882/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 1g Fat (3.9% calories from fat); 7g Protein; 44g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 473mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0112 --------------- MESSAGE bread-bakers.v123.n005.6 --------------- Date: Sun, 26 Feb 2023 21:20:58 -0800 From: Reggie Dwork Subject: Carrot Raisin Bread * Exported from MasterCook * Bread, Carrot Raisin Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Fruit Low Fat Nuts Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- sifted 1/2 cup sugar 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 1/2 tsp ground cinnamon 1/4 tsp ground allspice 1 egg -- beaten 1/2 cup water 2 Tbsp vegetable oil 1/2 tsp vanilla 1 1/2 cups carrots -- finely shredded 1/4 cup pecans -- chopped 1/4 cup golden raisins This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used. Yield: 1 loaf Serving size: 1/2" slice Preheat oven to 350F. Lightly oil a 9- by 5- by 3" loaf pan. Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture. In separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots. Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing. Cal 99, Fat 3g, Carb 17g, Sod 97mg, Fiber 1g, Pro 2g Source: "United Healthcare" S(Internet address): https://health.gov/dietaryguidelines/dga2005/healthieryou/html/bread.html#1 Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 3g Fat (26.2% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0821 --------------- MESSAGE bread-bakers.v123.n005.7 --------------- Date: Sun, 26 Feb 2023 21:24:25 -0800 From: Reggie Dwork Subject: Easy No-Knead Focaccia * Exported from MasterCook * Focaccia, Easy No-Knead Recipe By : Sam Linsell Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g bread flour -- (4C) 2 tsp instant yeast -- (8g) 1 3/4 tsp salt 500 ml warm water -- 104F/40C, (2C) 1 tsp honey -- or brown sugar 1 tbsp butter -- for pan 6 tbsp extra virgin olive oil -- divided (approx) rosemary leaves -- from a few sprigs sea salt flakes Make 1 day in advance. Can be done same day or after 2 days, but overnight is best. Mix the flour, yeast, and salt in a bowl with a whisk. In a measuring jug dissolve the one teaspoon of honey with the warm water (104F/40C). To get the perfect water temperature for this no-knead focaccia, use 1 1/2 cups of tap water with 1/2 cup of boiling water. Once all the flour is incorporated, drizzle the dough with about 1 1/2 tablespoon of extra virgin olive oil. Rub this lightly all over the ball (flip to coat), then seal with cling film and store in the fridge overnight or for up to 2 days. If you want to make this on the same day, then simply leave the covered dough out until it has doubled in size, approx 2 - 3 hours depending on how warm it is. Generously grease a 23cm x 33cm x 5 cm (9 x 13 x 2 inch) baking sheet with butter. This is to prevent the dough from sticking to the pan. Then spread 3 tablespoons of extra virgin olive oil. Remove the dough from the fridge and gently pull it away from the sides of the bowl and tip it onto the baking sheet. Gently pull the dough into a rough rectangle. Don't worry too much if it doesn't fit at this point, it will naturally rise and expand into the corners. Leave in a warm spot for about 2 - 4 hours to rise *this time depends on how warm the room is. Preheat the oven to 220C / 425F. When the dough has fully risen and has bubbles on the surface (it should be soft and very jiggly), drizzle over more olive oil. Scatter over the rosemary (you want a generous coating) and then using oiled fingers, dimple the dough all over. Sprinkle the surface with sea salt flakes and bake immediately for 22 - 24 minutes until golden brown all over. Remove from the pan and cool on a cooling rack (this helps prevent the bottom from going too soft). Drizzle with more olive oil and serve with whatever you like. S(Internet address): https://drizzleanddip.com/2022/07/15/easy-no-knead-focaccia/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 6g Fat (34.4% calories from fat); 4g Protein; 21g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2022 - 1218 --------------- END bread-bakers.v123.n005 --------------- Copyright (c) 1996-2023 Regina Dwork and Jeffrey Dwork All Rights Reserved