Date: Sun, 09 Jun 2019 08:15:44 +0000 --------------- BEGIN bread-bakers.v119.n023 --------------- 01. Honey Spelt Sourdough Bread (Reggie Dwork) 02. German Seed Bread Dreikernebrot (Reggie Dwork) 03. Copycat KFC Biscuit (Reggie Dwork) 04. Easy Sweet Vegan Cornbread with Applesauce (Reggie Dwork) 05. Anise-Raisin Focaccia (Reggie Dwork) 06. Bread Machine Lambert's Throwed Rolls (Reggie Dwork) 07. Granola Bread with a steel cut oats granola (Ken Vaughan) 08. No-Knead Alaskan Fall Harvest Bread (Ken Vaughan) --------------- MESSAGE bread-bakers.v119.n023.1 --------------- Date: Thu, 06 Jun 2019 21:32:18 -0700 From: Reggie Dwork Subject: Honey Spelt Sourdough Bread * Exported from MasterCook * Bread, Honey Spelt Sourdough Recipe By :King Arthur Flour Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- LEVAIN: 99 g spelt flour -- (1C or 3 1/2 oz) 113 g water -- room temperature (1/2C or 4 oz) 1 tablespoon sourdough starter DOUGH: 298 g spelt flour -- (3C or 10 1/2 oz) 120 g Unbleached All-Purpose Flour -- (to 177g or 1 to 1 1/2C or 4 1/4 to 6 1/4 oz) all the levain 227 g lukewarm water -- (1C or 8 oz) 28 g unsalted butter -- melted (2 Tbsp or 1 oz) 43 g honey -- (2 Tbsp or 1 1/2 oz) 1 1/4 teaspoons salt 1/2 teaspoon instant yeast The inspiration for this bread comes from the King Arthur Flour Whole Grain Baking cookbook. We made a few adaptations, and were extra pleased with the crispy crust and even-textured interior we gained from baking it in our covered bread loaf baker. The honey works with the sourdough to create a high-rising loaf, and complements the natural sweetness of the spelt flour - making this a perfect bread for toast. PREP: 25 mins. BAKE: 40 mins. to 45 mins. TOTAL: 15 hrs 40 mins. YIELD: 1 loaf The night before you're going to bake, make the levain: Weigh the spelt flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Mix the spelt flour, water, and starter together, cover, and set aside at room temperature for 12 hours, or overnight. At this time the levain should be expanded and very bubbly, but not yet starting to fall. The next day, weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess. Combine the flours with all the levain, and the remaining dough ingredients. Mix and knead everything together - by hand, mixer, or bread machine set on the dough cycle - until you have a soft, smooth, elastic dough, incorporating only as much of the remaining 1/2 cup of all-purpose flour as you need to keep the dough from sticking; it will quickly become smooth and elastic. Let the dough rise, covered, for about 1 hour. It won't double in that time, but it will start to get puffy. Meanwhile, grease a covered bread loaf baker. After an hour, remove the dough from the bowl and form it into a 9" log. Place the loaf in the baker, cover it with the baker's lid, and let it rise for 1 to 1 1/2 hours. About 30 minutes before you're ready to bake, preheat your oven to 425F. Remove the lid of the baker, and slash the loaf lengthwise down the center; dusting the loaf lightly with flour will help you make a neater slash and gives the finished loaf a nice artisan look. Place the cover back on the baker. Bake the bread for 10 minutes, then reduce the oven temperature to 400F and bake for 25 to 30 minutes longer. Remove the lid, and bake for another 5 minutes or so, until the loaf is nicely golden; a digital thermometer inserted into the center of the loaf should read 190F. Remove the bread from the oven, turn it out of the baker immediately, and cool it thoroughly before slicing. Store bread at room temperature, well wrapped, for several days. Freeze for longer storage. Tip: If you don't have a covered bread loaf baker, you can bake the loaf in a metal 9" x 5" loaf pan. Prepare your oven for steaming by placing an oven-safe pan on the bottom rack before preheating. As the oven is preheating, heat a small pan of water on the stove until it comes to a simmer. As the loaf goes into the oven, pour a small amount (about 1/2 cup) of the hot water into the pan in the oven to create a burst of steam (we recommend using oven mitts for this job). Immediately shut the oven door, bake the bread for 10 minutes at 425F, then reduce the oven temperature to 400F, and bake for 30 to 35 minutes longer, tenting the loaf with foil for the final 15 to 20 minutes of baking to prevent over-browning. Review: I've baked this recipe four times. I wrote a glowing review the first time. The next two times, I had problems with the recipe. The dough seemed too wet and it sank a bit in the center. When I baked it this weekend, I weighed a cup of spelt flour, and mine weighed a lot more in grams than what the recipe states. I decided to bake the recipe by volume, which is what I did the first time, and it came out just as wonderful as I remember it. I suggest that KAF check the weight of the spelt flour--both in grams and ounces.I also have noted that in two different ovens, my bread bakes faster than the times given. I do use the Emile Henry long baker rather than the EH loaf pan. I found that taking the cover off about 23 minutes into the second baking phase, then baking uncovered for about 7 minutes longer keeps the bread from being overdone. Review: This recipe was amazing! Been struggling to find a good spelt sourdough, one mediocre loaf after another. This one, first try- EXACTLY what I'd been hoping for. No alterations needed! I used a glass loaf pan without a lid, but followed the instructions with the steam.... so delicious. Thank you! Review: Thanks to all who have reviewed this recipe. In particular, letting the levain sit longer at cooler temperatures and using the bread machine to knead, were great tips. I would add these three: 1) add the melted butter after the dough has started to mix, 2) give the dough a rest period before shaping, and 3) if you are using a bread baking dish, be sure it is centered with the height of your oven. (I explain these three below.)My levain, started at 5 p.m., sat all night in a cool house, and at 10:30 the next morning it was ready. I proofed the yeast in warm water with a tablespoon of the honey, because I am more comfortable seeing the yeast activate. I then stirred it into the levain, along with the additional tablespoon of honey. I put that yeast-levain mixture into the pan of the bread machine, then mixed in the additional spelt with a cup of KAF all-purpose flour, and the salt. I put it on the dough cycle. My machine mixes for 5 minutes, then rests for 5 minutes before the next 20 minutes of mixing and kneading. As the rest was ending, I added the 2 Tbs. of melted butter around the edges of the pan. I did not need that additional half cup of flour, although the dough was slightly sticky when the bread machine finished the kneading cycle. I let it rise in a covered bowl for an hour, then I greased the bottom half of my new Emile Henry long bread baker and liberally coated it with semolina. I formed the dough into a rough oval, then covered it on the mat for 10 minutes. I shaped it by folding the oval in half lengthwise, sealing the edge with my hand, flattening the oval again, then folding it in half lengthwise again, sealing the edge, then rolling it into a cylinder, which I plopped into the baking dish. I had to do a bit more shaping (still working on my technique). I covered it with its domed lid. After an hour, it did not seem to have risen quite enough, so I let it go another 20 minutes but slashed it three times after 15 minutes. I then followed the directions for baking, but I moved the oven shelf down one rung, so that the bottom and the top of the baking dish would be centered in the oven. I followed the directions, although my oven may have been 25F hotter on the first ten minutes, since an oven thermometer showed me that it runs 50F hotter from the lower rack. I adjusted accordingly for the lowered bake time for the next 25 minutes, and the additional 5 minutes with the lid off. I baked to 198F.It's a wonderful bread with a chewier crust (did not reach crispy) and some of the larger holes that we like to see in "artisan" breads. I'm amazed that a bread recipe with 4 cups of spelt to 1 cup KAF all-purpose produced such a light interior texture. The levain was certainly a factor, but the baking dish likely helped as well, as it kept the steam in. Review: This is really good bread. I was worried, because my levain did not look like it was doing anything! It had expanded a bit, but not a lot and was not bubbly! I forged ahead and made the bread. I did double the yeast because I was worried about the levain. The bread rose perfectly, browned well in baking, and tastes delicious! It is awesome as toast and I think will make a great sandwich as well. I do not have a covered bread loaf baker, so I followed the tips at the end of the recipe for baking in a regular loaf pan. Perfect! I will definitely be making it again. Review: This recipe completely surprised me. I had never been wild about spelt bread. I used freshly milled spelt. I was out of honey so I used turbinado sugar and molasses. The levain looked perfect after four hours at 70 degrees. I've baked this 5 times now and can't stop making this recipe. I must ask for more spelt recipes. This bread has great texture and the flavor is excellent. I gave it to all my neighbors and baked a loaf for a local bakery. Excellent. Review: Because of time restraints I let the dough rise in the refrigerator then came back to it later in the day. I baked it in a nine inch Pullman pan. It came out great as a square shaped loaf with a soft crumb, perfect for sandwiches. The cold first rise gave it a little more sourdough tang. I enjoy using spelt flour and I will definitely make this bread again. Good flavor, good nutrition! Review: This recipe worked very well, using the metal loaf pan and steam in the oven, as recommended when you don't have a covered pan. I was a little skeptical about the outcome because the dough was so slack compared to other recipes - no real "shaping" required - I just pulled it into a log shape and then pushed it down in the loaf pan to the corners. It took about an hour to rise above the edge of the pan. I followed the baking instructions exactly as printed here, and the bread came out very nicely. Crisp crust and soft, but dense interior. Toasts very well. Review: this was so delicious, i really appreciated the nutty qualify of spelt flour. i didn't need to buy a fancy covered loaf baker and just used a dutch oven. it was terrific. Review: Nice recipe. I don't have a covered loaf pan so followed the steam instructions in the tips and the crust came out well. Good texture and moisture in the interior (I did add most of the extra all-purpose flour to help it form up during the knead) and the honey flavor comes through clearly. S(Internet address): https://www.kingarthurflour.com/recipes/honey-spelt-sourdough-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 2g Fat (18.2% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 224mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0606 --------------- MESSAGE bread-bakers.v119.n023.2 --------------- Date: Thu, 06 Jun 2019 21:35:12 -0700 From: Reggie Dwork Subject: German Seed Bread Dreikernebrot * Exported from MasterCook * Bread, German Seed Dreikernebrot Recipe By :Jennifer McGavin Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1: 145 g. whole wheat flour -- (1 1/4C) 50 g. dark rye flour -- (6T) 2 tsp. ground flaxseed 3/8 tsp. salt 5/8 cup water Dough 2: 193 g. whole wheat flour -- (1 5/8C) 1/4 tsp. instant yeast 1/2 cup water Finishing Dough: 46 g. whole-wheat flour -- (6T) 5 tbsp. sesame seeds 5 tbsp. sunflower seeds -- toasted 5 tbsp. pepitas -- pumpkin seeds, toasted 1/2 tsp. salt 2 tsp. instant yeast 1 tbsp. honey This bread is thick with seeds and whole grain goodness. It can satisfy your craving for dense, chewy German bread. It makes use of overnight soaking and fermentation to unlock as much flavor out of the flour as possible. Prep: 50 mins Cook: 61 mins Overnight fermentation: 12 hrs Total: 111 mins Yield: One Large Loaf Start the bread the evening before you want to bake it. Bring all ingredients to room temperature. In the first bowl mix the first 5 ingredients (Dough 1) until a soft ball forms. For the second bowl, mix the dry ingredients together with the flour until a dough ball can be formed. Knead for 2 minutes, let it rest and knead it again with wet hands. This "sponge" will rise slightly before morning. This dough should be tacky. Wrap dough 1 in plastic wrap and leave on your table overnight. Place dough 2 in an oiled bowl, cover with plastic wrap so it doesn't dry out, and refrigerate overnight. To Make the Finishing Dough: In the morning, remove dough 2 from the refrigerator at least an hour before you use it. Cut or pinch both doughs into several pieces and place together in a bowl. Sprinkle with the additional 6 tablespoons of flour. Add the sesame, sunflower, and pumpkin seeds, along with the salt, yeast (you may soften in 1 tablespoon water if it is not "instant" yeast) and honey and knead together for about 5 minutes. You should have a homogeneous dough by the end of this mixing (this may be done with ​a stand mixer and dough hook). If it is too sticky (not coming off your hands or spoon), you may add a small amount of flour, but since whole wheat flour soaks up a lot of water, try to add as little as possible. Turn out on a lightly floured board and knead for 3 minutes. Let rest 5 minutes. ​The dough should be firm but slightly tacky (sticks to hands slightly). After 5 minutes, knead again for 1 minute, form into a ball, place in a clean container and cover with a dish towel to let rise. Let rise at room temperature 1 to 2 hours, or until well risen (almost doubled). I keep my house at 58F in the winter, so my rise took about 4 hours. For a free-standing hearth loaf, shape into a round shape or oval (do not knead again or you will remove air), draw the surface of the dough from top to bottom and pinch the dough closed on the bottom. Place on a greased cookie sheet. Decorate top if desired (wet with water to stick poppy seeds, sesame seeds or cracked wheat to loaf) and let rise until the loaf is not quite doubled in size. This will take 60 minutes to 2 hours. About 20 minutes before you bake, start preheating your oven to 500F. For free-standing loaf, place an old aluminum pan on the bottom rack and your baking rack on the next level up. See this article on using steam in your oven for more information. Slash surface of bread with a sharp razor blade or very sharp knife to about 1/4" deep. To bake, place cookie sheet in ​the oven, pull bottom rack with old pan out and pour about 2 cups of water into it. Close quickly. If you have a spray bottle with water, open oven after 3 and 6 minutes and give 10 quick squirts onto the walls of the oven. Turn oven down to 450F after 10 minutes and bake for 30 to 40 more minutes, or until ​the internal temperature of the bread reaches 200F. Allow loaf to cool completely before slicing or it will still be wet on the inside. S(Internet address): https://www.thespruceeats.com/german-seed-bread-dreikernebrot-1446682 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 5g Fat (22.9% calories from fat); 7g Protein; 30g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 159mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0104 --------------- MESSAGE bread-bakers.v119.n023.3 --------------- Date: Thu, 06 Jun 2019 21:36:58 -0700 From: Reggie Dwork Subject: Copycat KFC Biscuit * Exported from MasterCook * Biscuit, Copycat KFC Recipe By :Sandra Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons sugar 1/2 teaspoon cream of tartar 1/2 teaspoon salt 1/2 cup chilled butter -- salted 2/3 cup milk Ready minutes these COPYCAT KFC BISCUITS are light and flaky with layers of buttery dough, you will love these with jam, gravy or more butter. Prep: 8 mins Cook: 12 mins Total: 20 min Preheat the oven to 415F and line a baking sheet with parchment paper. In a medium mixing bowl sift together flour, baking powder, sugar, cream of tartar and salt. Using a pastry blender, your hands, or a knife and fork, cut in the butter until the flour resembles coarse crumbs. Add the milk and stir with a fork until the mixture comes together. On a lightly floured surface pull out the dough and knead until it is smooth. Roll out dough until it is 1/2" thick. Cut out dough using a 3" biscuit butter, or you can cut into squares. With remaining dough, reform and roll out to 1/2" and repeat until all the dough is used and made into biscuits. Arrange biscuit dough on prepared baking sheet, and bake for 10 to 12 minutes, or until risen and a golden brown. Serve immediately, or set on counter or serving dish until ready to serve. Cal 186, Fat 9g, Carb 21g, Sod 205g, Pro 3g Review: my Husband made these KFC biscuits last night. it turn out great! it tastes delicious!!! will make it again! thanks for sharing. Review: Made these tonight and they were awesome! Review: I made these this am. They were delicious! However, they didn't rise very well. I think I may have over kneaded? This was my first time, so I didn't expect perfection. Very good, easy recipe and will make these again. Review: I was very excited to try this as I love KFC biscuits. Mine did not come out light and fluffy at all and took much longer to start to brown. Is 415F the correct temperature? I've never had a recipe that used that temperature before Review: Just made these, good rise, and crisp. The baking powder taste sticks to your tongue. Needs a touch more sugar and a top brush of egg or milk to brown. Does not taste like KFC though. Review: I made these following the recipe exactly except for cream of tartar. I substitute 1 tsp lemon juice into the milk and let sit no longer than 2 mintes (it makes buttermilk but curdles quickly). I learned that trick from my grandmother since I never had buttermilk on hand. The other difference between these and the southern biscuits my grandma made is she used crisco instead of butter, no sugar, and a higher oven temp (using top rack). I like how the KFC copycats turned out with butter and sugar, however I ended up scorching the bottoms before the tops started browning with my oven rack at the very top. I will try 425F next time but keep the KFC copycat ingredients. I would rate this recipe 4.5 stars as my only criticism is the oven temp, which is a small issue and variable by altitude. Also pregrating and freezing the butter is a good tip because cold butter is very difficult to cut even with a pastry cutter. Another option would be to use warmer butter, but refrigerate the sheet of biscuit dough before cooking, like KFC does. Of course cooking time would need to be adjusted for the cold dough. Thank you for this recipe. Question: One quick question - what would be your addition to this recipe if you lived at high altitude???? Say, for instance, at 9500 ft. like I do. Response: We live at exactly 5000 ft, and don't generally need to adjust for altitude so I am not totally sure. I have found King Arthur flour's "High-Altitude Baking" article helpful when a recipe hasn't turned out quite right though. S(Internet address): https://www.dashofsanity.com/copycat-kfc-biscuits-collection-best-breads-scones-biscuits-recipes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 10g Fat (48.0% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 355mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0420 --------------- MESSAGE bread-bakers.v119.n023.4 --------------- Date: Thu, 06 Jun 2019 21:39:36 -0700 From: Reggie Dwork Subject: Easy Sweet Vegan Cornbread with Applesauce * Exported from MasterCook * Cornbread, Easy Sweet Vegan Cornbread with Applesauce Recipe By :Taylor Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Yellow Cornmeal -- (162g) 1/2 Cup Cornstarch -- (71g) * 1/2 Cup Raw cane sugar 6 Tbsp Oat flour -- (42g) 2 Tbsp White rice flour -- (18g) 2 tsp Baking powder 1 1/4 tsp Salt 1 tsp Xantham Gum -- vegan-friendly 1/2 tsp Baking soda 1/2 Cup Unsweetened applesauce 1/3 Cup Vegan butter -- melted 3 Tbsp Agave This Easy Sweet Vegan Cornbread with Applesauce is the best cornbread! Perfectly sweet, dense and SO chewy, you will never believe it's gluten free and healthy! Prep: 10 minutes Cook: 25 minutes Total: 35 minutes Preheat your oven to 350F and line the bottom of an 8x8" pan with parchment paper, rubbing the sides with oil. In a large bowl, whisk together all the ingredients, up to the applesauce. In a separate medium bowl, whisk together the applesauce, butter and agave until well mixed. Pour over the dry ingredients and still until combined. Your batter will be quite thick. Spread evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 27 minutes. Let cool COMPLETELY in the pan. Once cool, slice and DEVOUR! Recipe Notes: *Please weigh your flours to ensure accurate results Cal 184, Fat 5.6g, Carb 32.5g, Sod 300.7mg, Fiber 1.6g, Pro 1.7g S(Internet address): https://www.foodfaithfitness.com/easy-sweet-vegan-cornbread-with-applesauce/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 6g Fat (29.5% calories from fat); 2g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 417mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0328 --------------- MESSAGE bread-bakers.v119.n023.5 --------------- Date: Thu, 06 Jun 2019 21:49:40 -0700 From: Reggie Dwork Subject: Anise-Raisin Focaccia * Exported from MasterCook * Focaccia, Anise-Raisin Recipe By :Peter Reinhart Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Italian Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic Focaccia 5 1/2 cups unbleached bread flour -- (1 lb. 9 oz.) 2 1/2 cups cold water -- about 55F 2 Tbs. granulated sugar -- plus 1 tsp. granulated sugar -- (1 oz.) 2 tsp. table salt -- or 3 1/2 tsp. kosher salt, (1/2 oz.) 1/4 oz. instant yeast -- 2 1/4 tsp (also called quick-rise, rapid-rise, or fast-rising yeast) 10 Tbs. extra-virgin olive oil Sea salt -- or kosher salt, for sprinkling Topping 1 cup golden raisins 1 Tbs. aniseed 1/2 cup Sambuca -- Anisette, or other anise liqueur 1/2 cup water 2 Tbs. granulated sugar -- coarse, or turbinado sugar The day before baking, mix the dough and let it spend the night in the refrigerator. Combine the flour, water, sugar, salt, and yeast in the large bowl of a stand mixer (use the paddle attachment, not the dough hook). Slowly mix until the ingredients form a ball around the paddle, about 30 seconds. Switch to the dough hook and mix on medium low for another 3 minutes. Stop the machine to scrape the dough off the hook; let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until it's relatively smooth. At this point, the dough will resemble melted mozzarella and be very sticky. If you stretch a small piece, it will barely hold together. Coat a bowl large enough to hold the dough when it doubles in size with 1 Tbs. of the olive oil. Transfer the dough to the bowl and rotate the dough to coat it with the oil. Hold the bowl steady with one hand. Wet the other hand in water, grasp the dough and stretch it to nearly twice its size. Lay the stretched section back over the dough. Rotate the bowl a quarter turn and repeat this stretch-and-fold technique. Do this two more times so that you have rotated the bowl a full turn and stretched and folded the dough four times. Drizzle 1 Tbs. of the olive oil over the dough and flip it over. Wrap the bowl well with plastic and refrigerate it overnight, or for at least 8 to 10 hours. Remove the bowl of dough from the refrigerator and start shaping the focaccia 3 hours before you intend to bake it (2 hours on a warm day). The dough will have nearly doubled in size. Cover a 13x18" rimmed baking sheet with parchment or a silicone baking mat and coat the surface with 2 Tbs. of the olive oil. Gently slide a rubber spatula or a dough scraper under the dough and guide it out of the bowl onto the center of the pan. The dough will sink beneath its own weight, expelling some gas but retaining enough to keep an airy gluten network that will grow into nice holes. Drizzle 2 Tbs. of the olive oil on top of the dough. (Don't worry if some rolls off onto the pan; it will all be absorbed eventually.) Dimple the entire dough surface, working from the center to the edges, pressing your fingertips straight down to create hollows in the dough while gently pushing the dough down and out toward the edges of the pan. At first you might only be able to spread the dough to cover about one-half to three-quarters of the pan. Don't force the dough when it begins to resist you. Set it aside to rest for 20 minutes. The oil will prevent a crust from forming. After letting the dough rest, drizzle another 2 Tbs. olive oil over the dough's surface and dimple again. This time, you will be able to push the dough to fill or almost fill the entire pan. It should be about 1/4 to 1/2" thick. If it doesn't stay in the corners, don't worry; the dough will fill the corners as it rises. Cover the dough loosely with oiled plastic wrap, put the pan on a rack to let air circulate around it, and let the dough rise at room temperature until it's about 1 1/2 times its original size and swells to the rim of the pan. This will take 2 to 3 hours, depending on the temperature of the room. Thirty minutes before baking, heat your oven to 475F. Just before baking, gently remove the plastic wrap and sprinkle a few pinches of sea salt or kosher salt over the dough. Put the pan in the middle of the hot oven and reduce the heat to 450F. After 15 minutes, rotate the pan to ensure even baking. Check the dough after another 7 minutes. If it's done, it will be golden brown on top and, if you lift a corner of the dough, the underside will be golden as well. If not, return the pan to the oven for another 1 to 2 minutes and check again. Set a cooling rack over a sheet of aluminum foil or parchment (to catch drippings). Use a metal spatula to release the dough from the sides of the pan. Slide the spatula under one end of the focaccia and jiggle it out of the pan onto the rack. If any oil remains in the pan, pour it evenly over the focaccia's surface. Carefully remove the parchment or silicone liner from beneath the focaccia. Let cool for 20 minutes before cutting and serving. This classic sweet topping turns plain focaccia into a treat for brunch, tea, or an afternoon snack. This version gets its kick from anise liqueur. After you've made the focaccia dough (a day before baking), put the raisins and aniseed in a bowl with the liqueur and water. Cover with plastic wrap and let sit overnight at room temperature. The next day, when you shape the dough, drain the raisins and aniseed, reserving any leftover liquid. When you drizzle the focaccia dough with olive oil, sprinkle the the raisins and seeds onto the dough. Dimple the dough as described in the basic recipe, taking care to distribute the raisins and seeds evenly throughout the dough during each successive dimpling. Try to press the raisins firmly into the dough so that the dough will partially cover them as it rises. Let the dough rise as directed in the basic recipe. Just before the focaccia goes into the oven, sprinkle 1 Tbs. of the sugar over the surface (in place of the salt sprinkle in the basic recipe) and then bake as directed. Meanwhile, simmer the raisin-soaking liquid in a saucepan over medium-low to medium heat and reduce it to a syrup, 8 to 10 minutes. Immediately after removing the focaccia from the oven, brush it with the syrup and sprinkle on the remaining 1 Tbs.sugar. Let it cool on a rack for 20 minutes before cutting and serving. Tip: No mixer? Just mix it by hand. Combine the flour, water, sugar, salt, and yeast in a large stainless-steel bowl; have a bowl of lukewarm water standing by. With a large wet spoon or one hand, mix the ingredients. Repeatedly dipping the spoon or your hand in the water will help keep the dough from sticking. Rotate the bowl with your free hand while stirring with the other until a wet, shaggy dough forms, 2 to 3 minutes. Let the dough rest for 5 minutes and then mix for another 2 minutes until the dough is relatively smooth but quite sticky. Cal 250, Fat 80g, Carb 36g, Sod 310mg, Fiber 1g, Pro 6g Review: I love Peter Reinhart's recipes and this is a favourite. I love it with a bit of rosemary and flaky salt. I've had very consistent results and I've made it many, many times. So good with a big pot of soup. Review: This is the BEST focaccia recipe that I've tried, and although it takes time because of the overnight time in the fridge, it's well worth it. I added roasted garlic, sun-dried tomatoes and fresh herbs to the top before baking. Review: There will be no leftovers from this recipe. It is very easy to make. The biggest part is you need to plan ahead for the 12 hour refrigerated rise time. It really does boost the flavor. Follow the directions.I like to sweat onions and add them to the top before placing in the oven. Also 1/2 inch cubes of cheese are good. Sprinkle with some coarse salt. Olives chopped up, rosemary, the sky's the limit. Review: HANDS DOWN the best focaccia recipe I have EVER found! If you have a Kitchen Aid mixer w/dough hook, this dough goes together so easy! I've made this several times. The only thing I hated was having to wait for the dough to develop overnight...I found that if I make my dough early in the day and give it a 6 hour rest and rise in the fridge, it comes out just fine for finishing it by evening. Since I don't have the pan size required, I purchase disposable 11 1/2x7 1/2x1 1/2 deep aluminum pans(they sell them in a 2-pack), divide the dough in half, follow the procedure of lining with parchment, and I get 2 perfect sized loafs. Only problem I have is who I'm going to give the other loaf to, as there are only 2 of us. The lucky recipient of the second loaf always raves! Experiment with toppings...the possibilities are endless! KEEPER, KEEPER, KEEPER! S(Internet address): https://www.finecooking.com/recipe/anise-raisin-focaccia Yield: "12 to 15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 426 Calories; 12g Fat (27.7% calories from fat); 8g Protein; 65g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 393mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0106 --------------- MESSAGE bread-bakers.v119.n023.6 --------------- Date: Sat, 08 Jun 2019 21:28:25 -0700 From: Reggie Dwork Subject: Bread Machine Lambert's Throwed Rolls * Exported from MasterCook * Bread Machine Lambert's Throwed Rolls Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm milk 1/4 cup butter -- melted 1/4 cup sugar 3 1/4 cups all-purpose flour -- or bread flour 1 teaspoon salt 2 1/4 teaspoons active dry yeast 1 egg Lambert's is "Home of the Throwed Rolls." While strict grammarians may take issue with their saying, they will no doubt love their rolls. Save yourself the trip and make these Lambert's Throwed Rolls (clone) at home. prep: 10 MINUTES cook: 15 MINUTES total: 25 MINUTES Place ingredients in bread machine according to manufacturer's instructions. Run dough cycle. (I put the egg in just after the machine starts to run.) Lightly spray muffin pan with non-stick spray. Upon completion, divide dough into 24 balls. Place two balls side-by-side in muffin pan cup. Allow to rise 30 to 45 minutes. Bake in oven preheated to 350F for 15 minutes. Cal 143, Fat 2g, Carb 23g, Sod 181mg, Pro 3g S(Internet address): https://www.southernkissed.com/lamberts-throwed-roll-bread-machine-clone/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 4g Fat (24.7% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 175mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0608 --------------- MESSAGE bread-bakers.v119.n023.7 --------------- Date: Sun, 19 May 2019 19:11:20 -0400 From: Ken Vaughan Subject: Granola Bread with a steel cut oats granola made for bread About 10 years or so ago I had the idea of making a granola base focused on use in bread. I had been using "breakfast granola" to make bread and thought that starting with a different approach might make a better bread product. After several iterations I focused on steel cut oats and have made numerous batches of granola for bread. I am pretty sure that the use of the water in the granola process along with the boiling water soak avoids hard nubbins of oat and yields a nice chew texture. Adding the dried fruit before roasting and toasting results in the caramelizing of the sugars and works well in the bread. I have eaten the resulting granola with a spoon, and it is OK, but it's not breakfast granola. My local stores (Alaska) seldom have cracked wheat, and I have had to use either rolled spelt, or Bobs Red Mill hot cereals as a substitute when I do not have the lead time to order from KAF. Freezes well and makes great toast. * Exported from MasterCook * Steel Cut Oat Granola Seed Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** Roasted Steel Cut Oat Granola Mix for Bread *** 4 cups steel cut oats 2 cups cracked grain mix 1 cup mixed broken seeds or nuts 1 cup dried cranberries or raisins 1/2 cup neutral flavored oil of choice 1/2 cup honey 1/2 cup maple syrup or agave nectar 1 tablespoon vanilla extract 1/2 cup Hot Water 1/2 tablespoon kosher salt *** Bread for 2+ Pound Loaf Mixed in Bread Machine or Stand Mixer *** 1/2 Cup Steel Cut Oats Granola Mix for Bread 1 cup boiling water 1 cup sourdough starter 3 cups All Purpose Flour 2 1/4 teaspoon Instant Yeast -- 1 pkg or 1 "yeast spoon" 1 teaspoon kosher salt 1 tablespoon sugar -- up to 1/4 cup for a sweeter bread 1/2 cup raw sunflower seeds 1/2 cup raw pepitas -- (pumpkin seeds) Ingredient notes (granola mix): Steel cut oats: Bob's Red Mill or similar Scottish oats Cracked grain mix: such as wheat, rye, etc. or King Arthur cracked grain mix Mixed broken seeds or nuts: pepitas, sunflower seeds, poppy seeds, sliced almonds Dried cranberries or raisins: I like the carmalized flavors and tendency of the dried fruit to break up in the bread. If you do not like that add the dried fruit after roasting, mix it into the warm granola. Ingredient notes (bread): Granola mix: 1/2C to 1C to taste Sourdough starter: either fresh or spent are ok. Use a 100% hydration starter (fed with equal amounts of flour and water). All purpose flour: 3 to 3 1/2 cups (15 to 21 oz [5 to 6 oz/cup]) plus 2 oz to adjust sourdough hydration. Adjust flour to make a smooth soft dough. Directions (Granola Mix for Baking): This can be eaten straight but has more carmalization than is conventional with granola for breakfast. Mix the hot water and honey. Mix all the ingredients in a large bowl. Yes, you need the water to help the sweetners mix through out the grains. Spread in a 1/2 sheet rimmed pan and roast in a 325F oven mixing every 10-15 minutes until a dark golden brown color thoughout. Take care as the brown develops to avoid scorching. Store in mason jars until used. Note the dried fruit will be carmelized for the most part. Directions (Bread): Put the granola mix into the bread machine pan and pour the boiling water over it. Allow it to cool to luke warm. Put all the remainig ingredients except sunflower seeds and pepitas into the bread machine and process on a knead cycle. Seeds can be added late in the knead cycle or added after the dough is removed form the bread machine. Add additional flour a heaping tablespoon at a time as the bread machine kneads as needed to make a SOFT smooth dough. After the dough cycle (first rise) put into pan(s) to rise until double (1 to 1 1/2 hours). Bake in a preheated 350F oven until the internal temperatue is 195-200F - about 30-40 minutes. Description: "A oat bread based on making a granola like grain mix to start the process." - - - - - - - - - - - - - - - - - - - NOTES : If you are not able to find cracked grains for the Steel Cut Oat Granola, use multi grain cereal mix such as 9 grain hot cerial (uncooked), rolled mixed grains, rolled spelt, etc. More oats are not recommended. My target audience like lots of sunflower seeds and pepitas. Reduce or use different seeds such as poppy or chia seeds as desired. I do not bake in the bread machine, but rather use the dough cycle. Makes a 2+ pound loaf bread. This bread makes killer killer toast. Ken Vaughan in Juneau --------------- MESSAGE bread-bakers.v119.n023.8 --------------- Date: Mon, 03 Jun 2019 18:17:42 -0400 From: Ken Vaughan Subject: No-Knead Alaskan Fall Harvest Bread * Exported from MasterCook * No-Knead Alaskan Beer Fall Harvest Bread with optional Sourdough flavors Recipe By :Ken Vaughan, Juneau Alaska Serving Size : 12 Preparation Time :0:00 Categories : Bread Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** Basic Bread *** 18 ounces bread flour -- King Arthur brand for highest rise 1 Tablespoon sugar 2 1/4 teaspoon Instant yeast -- 1 pkg, see notes 2 teaspoons Kosher salt -- adjust to taste as desired 1 1/2 cups Walnuts -- broken into large pieces, best toasted 1 cup dried cranberries -- to 1 1/2 cup 1/2 cup warm water 12 ounces Alaskan Amber Ale -- room temp, see notes 1/4 cup oil -- neutral oil preferred, olive oil works *** Optional but delicious Sour Dough addition *** 6 ounces 100% hydration active sourdough starter, see notes 2 ounces bread flour -- added to adjust for water in the starter Ingredient notes: Ale: Alaskan Amber or Heritage Brown Ale or other Alaskan beer, 1 bottle Sourdough starter: weigh on scale for best control of hydration -- See notes below for use of equal volume style starter This recipe is formatted for use of a Dutch oven to bake a single large loaf. I use a room temperature Dutch oven to raise and bake the bread, but the bread can be raised in parchment and baked in a hot cast iron Dutch oven if you like that style of baking. I hand mix with a Danish dough whisk, but a stiff handled spoon or spatula will work also. A stand mixer is NOT required. The bread can be kneaded, but makes a very nice loaf without. Toast the walnuts in a 350F oven for 6-10 minutes ahead of the bread making for best flavor. Walnuts out of the bag works, but the walnuts may take on a blue hue when baked. Break the walnuts into a few large pieces (4 per walnut half is a good average). Finely chopped walnuts do not have the same effect. Mix the dry ingredients in a large bowl or dough tub (flour, sugar, yeast, salt, walnuts, dried cranberries). Decrease the yeast if using the active sourdough starter. Add the extra flour also. Mix the wet ingredients in a large measuring cup (I use a 8 cup size) or bowl (beer, water, oil, sourdough starter if using). Pour the wet into the bowl/tub with the dry ingredients and mix until all the flour is moistened. It may take tipping the bowl to get the flour on the bottom corners and center of the bowl/tub. Cover the bowl with clear wrap and allow to rise until doubled, about 2 hours. Preheat the oven to 425F with a baking steel or stone on a rack if available (makes crisper bottom crust). Rack should be at least 1/3 from the bottom or middle depending on the height of the Dutch oven with lid. Grease the Dutch oven with butter or cooking spray and turn the risen dough into the Dutch oven. Minimum handling is better. Allow the bread to rise until about doubled again. Normally this is a 1-2 hour process with the longer time if the sourdough was not really active. Slash the top with a lame if desired and brush or spray the top crust with water. Place the lid on the Dutch oven and bake for 20 minutes After 20 minutes, remove the lid and reduce the oven setting to 350F. Continue baking for 20-30 minutes until the center of the loaf reaches 195F on an instant read thermometer in the upper center of the loaf. Remove the Dutch oven and allow to cool for 20 minutes. Roll the loaf out onto a rack and continue to cool until someone can no longer wait and cuts a slice. The loaf seldom has a chance of cooling to room temperature before being sliced. Description: "Best with Amber, Heritage Brown Ale. Sourdough optional, but adds to the depth of flavor. See Notes" Copyright: "Ken Vaughan" Yield: "1 large Loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 5g Fat (22.6% calories from fat); 6g Protein; 35g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit; 1 Fat; 0 Other Carbohydrates. Suggested Wine: Beer - this is beer bread and Amber is a great choice with a sandwich made with ham and Swiss cheese. NOTES : This recipe is for a no-knead style bread. These bread doughs tend to be very high hydration, soft, sticky globs that require dusting with flour or oiling of hands to work and shape. Some recipes dump raised bread dough in a preheated cast iron Dutch oven. Other no-knead recipes call for the baker to shape the dough using flour dusting to control the surface stickiness and bake at high temperatures with a steam pan in the oven. Because the walnuts and dried cranberries will tend to burn at very high heats, keep the temperatures in the range shown. I use a cold non-stick aluminum Dutch oven and bake on a steel plate. I get good crusts and an easy bake with good flavor without a steam pan. Use the techniques you wish and have fun with this bread we find tasty. It makes exceptional toast. Protein content of the bread makes a difference. If all purpose flour is used decrease the water an ounce or two and add it back if necessary to make a dough that can be mixed with a spatula or dough whisk. Beer with mellow flavor profiles and low hops better meet our desired flavor profile. High hops content beers do not work as well. Sour dough starters tend to fall into two styles. One (100% hydration style) is maintained by adding equal weights of water and flour resulting in a thick starter. The other common style (equal volume style) is maintained by adding equal volumes of flour and water and is much more highly hydrated. For equal weights, a half cup water (4 ounces) is mixed with a scant cup (4 ounces) of flour. For equal volume starter, a half cup (4 ounces) water is mixed with a half cup flour (2+ ounces). I use 100% hydration most of the time. When using 6 ounces of "equal volume" style sourdough starter add 4 ounces of bread flour to compensate for the additional water in the starter. 2 ounces are added for equal weight starter (total of 20 or 22 ounces of bread flour depending on the style of starter). Flours: King Arthur bread flour has one of the higher protein (gluten) contents of general available flours. This bread works with generic bread flours or unbleached all purpose flour, but it will not be as light nor rise as high. Avoid use of bleached all purpose flour as it has a lower protein content. This bread keeps well on the counter for 2-3 days. I then wrap in clear wrap and freeze for up to a month. It makes killer toast and french toast straight from the freezer to the toaster. --------------- END bread-bakers.v119.n023 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved