Date: Tue, 30 Jul 2019 04:01:13 +0000 --------------- BEGIN bread-bakers.v119.n030 --------------- 01. Lemon Zucchini Bread 1 (Reggie Dwork) 02. Honey and Lemon Zucchini Pancakes (Reggie Dwork) 03. Super-Flaky Buttermilk Biscuits With Honey Butter (Reggie Dwork) 04. Pull-Apart Bread with Chorizo and Parmesan (Reggie Dwork) 05. Dinner Rolls with Shallots, Preserved Lemon, and Black Pepper (Reggie Dwork) 06. Afghan Naan with Nigella Seeds (Reggie Dwork) 07. Extra-tangy Sourdough Bread (Reggie Dwork) 08. Herbed Cheddar Savory Irish Soda Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n030.1 --------------- Date: Sun, 21 Jul 2019 17:23:36 -0700 From: Reggie Dwork Subject: Lemon Zucchini Bread 1 * Exported from MasterCook * Bread, Lemon Zucchini 1 Recipe By :Kevin Lynch Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups zucchini -- grated, squeezed and drained 1 cup sugar 1/2 cup oil 1/2 cup yogurt -- or applesauce 1 large egg 1 Tbsp lemon zest -- from 2 lemons 1 tablespoon lemon juice 1 cup all-purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar -- powdered/confectioners' 2 tablespoons lemon juice A bright and summer-y lemon zucchini bread that is so nice and light and moist! Prep: 10 minutes Cook: 50 minutes Total: 1 hour Mix the zucchini, sugar, oil, yogurt, egg, lemon zest and lemon juice and mix into the mixture of the flours, baking powder, baking soda and salt before pouring into a greased loaf pan. Bake in a preheated 350F/180C oven until the top is golden brown and a toothpick pushed into the centre comes out clean, about 50 to 60 minutes. Mix enough powdered sugar to make a thick glaze and drizzle on the loaf. Option: Add 1 cup blueberries or other berries! Option: Replace lemons with limes! Cal 303, Fat 15g, Carb 38g, Sod 282mg, Fiber 2g, Pro 4g Review: One easy way to reduce the sugar is to eliminate the sugar glaze, which has 1 cup of powedered sugar; I'm sure that the cake is sweet enough. If desired, you can dust the top with 1-2 tbsp of icing sugar - this reduces the second cup of sugar by 14-15 tbsp. - From someone who has to watch/monitor sugar content! Good luck! Question: Can this be made as muffins? What would the baking time be? Response: Yes these can be made as muffins! The baking time should be about 15 to 20 minutes. S(Internet address): https://www.closetcooking.com/lemon-zucchini-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 433 Calories; 15g Fat (30.7% calories from fat); 5g Protein; 72g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 291mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 3 1/2 Other Carbohydrates. NOTES : 2019 - 0721 --------------- MESSAGE bread-bakers.v119.n030.2 --------------- Date: Sun, 21 Jul 2019 18:02:42 -0700 From: Reggie Dwork Subject: Honey and Lemon Zucchini Pancakes * Exported from MasterCook * Pancakes, Honey and Lemon Zucchini Recipe By :Kevin Lynch Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup zucchini -- see note 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup milk 1 egg -- lightly beaten 3 tablespoons melted butter 2 tablespoons honey 2 teaspoons lemon zest Note: Grate or shred the zucchini and squeeze it to remove excess liquid. Light, fluffy and moist zucchini pancakes with a hint of honey and lemon! Prep: 5 minutes Cook: 15 minutes Total: 20 minutes Lightly mix everything. Heat a pan over medium heat, optionally with a bit of oil or butter, add 1/4 to 1/3 cup batter and cook until bubbles start to form on the surface, about 1 to 2 minutes, before flipping and cooking until the bottom is lightly golden brown, about 1 to 2 minutes. Repeat until done. Option: Replace the honey with your favourite sweetener! Option: Replace some or all of the flour with whole wheat flour. Option: Use gluten-free flour blend for gluten-free. Option: Use oil instead melted butter. Option: Use almond milk or other milk substitute. Cal 280, Fat 12g, Carb 36g, Sod 367mg, Fiber 1g, Pro 7g S(Internet address): https://www.closetcooking.com/honey-lemon-zucchini-pancakes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 12g Fat (38.4% calories from fat); 7g Protein; 37g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 550mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0721 --------------- MESSAGE bread-bakers.v119.n030.3 --------------- Date: Wed, 24 Jul 2019 16:44:35 -0700 From: Reggie Dwork Subject: Super-Flaky Buttermilk Biscuits With Honey Butter * Exported from MasterCook * Biscuits, Super-Flaky Buttermilk Biscuits With Honey Butter Recipe By :Jean-Paul Bourgeois Serving Size : 24 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 sticks very cold unsalted butter -- (14 oz.) plus 1/2 stick softened unsalted butter -- (2 oz.) 5 3/4 cups all-purpose flour -- (1 lb. 12 oz.) (such as White Lily Brand), plus 1 1/2 cups all-purpose flour -- for rolling and cutting 3 tbsp. sugar -- plus 1 1/2 tsp. sugar 2 tbsp. baking powder -- plus 2 tsp. baking powder 2 3/4 tsp. kosher salt 3/4 tsp. baking soda -- plus 1/8 tsp. baking soda 2 3/4 cups cold buttermilk -- preferably high-fat, shaken before using (21 oz.) For the honey butter: 1/3 cup honey -- (4 oz.) 1 stick unsalted butter -- (4 oz.) Flaky sea salt -- for garnish High-quality dairy - and high-fat dairy - are two of chef Bourgeois' tricks to making them extra-special. Look for either high-fat buttermilk or a higher fat, European-style butter, which make for a more delicate, flakier texture. Time: 1 hour Cut 3 1/2 sticks (14 oz.) of the butter into 1/4" cubes and refrigerate (butter should be very cold). Leave the remaining 1/2 stick butter (4 tablespoons) out to soften. Meanwhile, preheat oven to 435F. Generously butter two large rimmed baking sheets with the softened butter (be sure to use all of it). In a large bowl, whisk the 5 3/4 cups flour, the sugar, baking powder, salt, and baking soda. Using your hands, rub the cold butter into dry ingredients until only several large pieces of butter remain (do not overwork the butter or the biscuits will become tough). Make a well in the flour mixture, then add the buttermilk and gently mix with your hands, scooping into the outer flour walls and pulling up through the buttermilk to incorporate it, until the flour is just barely hydrated and a very shaggy dough begins to form. Generously dust a wide countertop with a 1/2 cup of flour. Turn the dough out onto the countertop and press it into a 3/4" thick rectangle. Dust the top of the rectangle with 1/4 cup of flour, then fold the dough onto itself into 3 sections, like a business letter. Flatten the resulting narrow rectangle down and use a rolling pin to roll the dough back out into a 3/4" thick rectangle. Sprinkle with 1/4 cup flour and fold again into thirds. Repeat this process one more time, rolling the dough out a third time to a 3/4" thick rectangle. Place the remaining 1/4 cup of flour in a small bowl. Dip a 3" round or square biscuit cutter into the bowl with the flour, then press it into the dough to form a biscuit; remove without twisting the cutter. Repeat, dipping the cutter into the flour between each cut. Press the scraps together to form a 3/4" thick rectangle (only reuse scraps once). Fold into thirds and roll back out to a 3/4" thick rectangle and cut more biscuits. Discard the remaining scraps or save for topping cobblers or pot pie. Place the biscuits on the prepared sheet pans, at least 2" apart. For the best lift and flakiness, open the oven and quickly transfer the trays into it, without leaving the door open for longer than a few seconds. Bake for 7 minutes, then rotate and bake until evenly light golden brown, another 7 to 9 minutes. While the biscuits are baking, make the honey butter: In a small pot, cook the honey over medium-high heat until it bubbles furiously and just begins to caramelize at the edge, 6 to 8 minutes (watch closely as honey can burn quickly). Remove the pan from the heat and immediately whisk in 1 stick of butter. Set aside while the biscuits finish cooking. Remove the biscuits from the oven and immediately brush with honey butter and sprinkle with flaky sea salt. S(Internet address): https://www.saveur.com/flaky-honey-butter-biscuit-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 20g Fat (51.9% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 611mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0724 --------------- MESSAGE bread-bakers.v119.n030.4 --------------- Date: Wed, 24 Jul 2019 21:01:15 -0700 From: Reggie Dwork Subject: Pull-Apart Bread with Chorizo and Parmesan * Exported from MasterCook * Bread, Pull-Apart Bread with Chorizo and Parmesan Recipe By :Kat Craddock Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cups whole milk -- (2 1/2 oz.) 2 large eggs 1 2/3 cups bread flour -- plus more for dusting (10 oz.) 2 Tbsp. sugar -- (1/2 oz.) 1 1/2 tsp. fresh yeast -- Note 1 3/4 tsp. kosher salt 1 stick unsalted butter -- plus 1 Tbsp. unsalted butter -- room temp, diced (4 1/2 oz.) 5 oz. dried Spanish chorizo -- finely diced (1C) 3 oz. finely grated Parmesan -- (1C) 1/4 cups finely chopped fresh chives 2 Tbsp. heavy cream Spicy cured sausage and nutty Parmesan cheese enrich these fluffy loaves of brioche. Yield: makes two 9x5" loaves Time: 9:45 Note: or 3/4 tsp active dry yeast or 1/2 tsp instant yeast In a stand mixer fitted with the paddle attachment, add the milk, eggs, flour, sugar, yeast, and salt. Mix on low speed until the dry ingredients are completely moistened, about 2 minutes. Increase speed to medium and mix, scraping down the sides of the bowl as needed, until a glossy dough forms and pulls away from the sides, 9 to 11 minutes. Once the dough comes together, scrape the dough off the paddle, add the butter, and mix on low speed for 1 minute. Increase speed to medium and continue mixing, scraping down the sides and bottom of the bowl as needed, until the butter is incorporated, and the dough is very silky, shiny, and completely homogenous, 5 to 6 minutes. Mix in the chorizo, Parmesan, and chives until completely incorporated, 2 to 3 minutes more. Lightly grease a large bowl with cooking spray, then transfer the dough into the bowl. Cover with a lid or plastic wrap and refrigerate for at least 6 hours or overnight. Lightly grease two 9x5" loaf pans with cooking spray. Turn the dough out onto a lightly floured work surface. Using a bench scraper or large knife, divide the dough into 12 equal pieces, about 2 ounces each. Shape each piece into a tight ball, then let rest for 10 minutes. Shape each ball of dough into a 3" long oval. Transfer 6 ovals, seam-side down, to one of the prepared pans (their sides will be touching). Repeat with the remaining ovals and pan. Loosely cover both pans with plastic wrap and set aside at room temperature until very gassy, puffed, and just slightly more than doubled in size, about 2 1/2 hours. Preheat the oven to 325F, with a rack in the center. Brush the tops of the loaves with the cream, then immediately transfer to the oven. Bake until the loaves are evenly golden brown and cooked through, 25 to 30 minutes. Remove from the oven and let cool slightly, 2 to 3 minutes. Unmold the loaves and serve warm. S(Internet address): https://www.saveur.com/pull-apart-bread-chorizo-parmesan-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 18g Fat (59.7% calories from fat); 10g Protein; 17g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 570mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0724 --------------- MESSAGE bread-bakers.v119.n030.5 --------------- Date: Wed, 24 Jul 2019 21:15:56 -0700 From: Reggie Dwork Subject: Dinner Rolls with Shallots, Preserved Lemon, and Black Pepper * Exported from MasterCook * Rolls, Dinner Rolls with Shallots, Preserved Lemon, and Black Pepper Recipe By :Kat Craddock Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp. extra-virgin olive oil 1 1/2 cups thinly sliced shallots -- (4 1/2 oz.) 1/2 cups preserved lemon -- finely chopped 1 Tbsp. freshly ground black pepper 1/3 cups whole milk -- (2 1/2 oz.) 2 large eggs 1 2/3 cups bread flour -- plus more for dusting (10 oz.) 2 Tbsp. sugar -- (1/2 oz) 3/4 teaspoon active dry yeast -- or 1/2 tsp instant 1 3/4 tsp. kosher salt 1 stick unsalted butter -- plus (4 1/2 oz.) 1 Tbsp. unsalted butter -- room temperature, diced 4 Tbsp. melted unsalted butter -- cooled to room temp, for brushing (2 oz.) Nonstick cooking spray -- or canola oil Aromatic shallots, tart preserved lemon, and plenty of freshly ground black pepper turn classic cake-like brioche savory in these festive, flavor-packed buns. Time: 8 hours In a large skillet set over medium heat, add the oil. When the oil is hot, add the shallots and cook, stirring occasionally, until soft and fragrant, 5 to 6 minutes. Stir in the preserved lemon and pepper, then remove the pan from the heat. Set aside and let cool to room temperature. In a stand mixer fitted with the paddle attachment, add the milk, eggs, flour, sugar, yeast, and salt. Mix on low speed until the dry ingredients are completely moistened, about 2 minutes. Increase the speed to medium and continue mixing, scraping down the sides of the bowl as needed, until a glossy dough forms and pulls away from the sides, 9 to 11 minutes. Scrape the dough off the paddle, add the diced butter, and mix on low speed for 1 minute. Increase the speed to medium and continue mixing, scraping down the sides and bottom of the bowl as needed, until the butter is incorporated, and the dough is very silky, shiny, and completely homogenous, 5 to 6 minutes. Mix in the shallot mixture until completely incorporated, 2 to 3 minutes more. Lightly grease a large bowl with cooking spray, then transfer the dough to the bowl. Cover with a lid or plastic wrap and refrigerate for at least 6 hours or overnight. Turn the dough out onto a lightly floured work surface. Using a lightly floured rolling pin, roll the dough out into a 12" square. Brush the surface with the melted butter, then roll the square into a tight cylinder. Transfer to a large plate or baking sheet and refrigerate until very firm, at least 20 minutes; alternatively, wrap tightly in plastic and freeze for up to 2 weeks. Grease two 12-cup muffin tins with cooking spray. Retrieve the dough and transfer to a clean work surface. Slice into 24 pieces, each about 1/2" thick. Transfer the slices to the prepared tins (1 slice per cup) and loosely cover with plastic wrap. Set aside at room temperature until the rolls are very gassy, puffed, just slightly more than doubled in size, and not quite flush with the rims of the cups, about 2 hours. Preheat the oven to 350F, with a rack in the center. Bake, rotating the tins 180 once halfway through, until the rolls are evenly golden brown and cooked through, 25 to 30 minutes. Remove from the oven and let cool slightly, 2 to 3 minutes. Unmold the rolls and serve warm. S(Internet address): https://www.saveur.com/dinner-rolls-shallots-preserved-lemon-black-pepper-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 8g Fat (58.8% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 249mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0724 --------------- MESSAGE bread-bakers.v119.n030.6 --------------- Date: Fri, 26 Jul 2019 19:32:18 -0700 From: Reggie Dwork Subject: Afghan Naan with Nigella Seeds * Exported from MasterCook * Naan, Afghan Naan with Nigella Seeds Recipe By :SAVEUR Editors Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp. active dry yeast 2 cups whole wheat flour -- (11 oz.) 1 Tbsp. kosher salt 3 1/2 cups all-purpose flour -- (17 oz.) 1 tsp. canola oil 1 tsp. nigella seeds This fluffy, long naan is made in the style of the Afghan naanwais, or breadmakers, in the Bhogal neighborhood of South Delhi. Sometimes called "snowshoe naan," it's traditionally made with whole wheat flour and often contains nigella seeds. While typically made in a tandoor, this staple bread can be approximated using a pizza stone in a very hot home oven. Yield: makes Four 18" breads Time: 4:30 In a large bowl, add 2 1/2 cups lukewarm (85-90F) water. Sprinkle the yeast over the top, then add the whole wheat flour and stir with a wooden spoon until fully incorporated. Cover with plastic wrap and set aside in a warm place until puffed and frothy, about 1 1/2 hours. Sprinkle the salt over the whole wheat mixture, then add 1 cup all-purpose flour. Stir well with the wooden spoon, then continue adding white flour in 1/2 cup increments, stirring until the dough is too stiff to continue (about 1 1/2 cups). Generously flour a clean work surface, then turn the dough out onto it. Knead until the dough is smooth and supple, adding more flour as needed to keep the dough from sticking to your hands and the surface, about 10 minutes. (You might not need all of the flour.) Clean out the bowl and coat the inside surface lightly with the oil. Return the dough to the bowl, cover the bowl with plastic wrap, and set aside to rise in a warm place until the dough has risen to slightly more than double its size, about 2 hours. Meanwhile, set a pizza stone on the bottom rack of the oven and preheat to 450F. When the dough has risen, lightly flour a work surface and turn out the dough onto it. Divide into 4 equal pieces, about 11 ounces each. Gently stretch each piece into a flat oval, about 6" wide and 4" long. Cover the ovals with plastic wrap and set aside to allow the gluten to relax slightly, about 20 minutes. When the oven is hot, begin shaping the first bread. Place a small bowl of cold water at the edge of your work surface. Dip your fingertips in the water, and make tightly spaced, uniform indentations all over the surface of the first piece of dough. Stretch into a long oval strip by draping the dough over both hands and gently pulling them apart. The dough should gradually stretch and give until extended into a long oval, about 16-18" long. (There may be a few holes in the dough. That is okay.) Sprinkle the shaped dough with a 1/4 teaspoon of nigella seeds, then, using both hands, transfer it onto the heated pizza stone and bake until the bread is slightly golden on the surface with a lightly browned bottom, 4 to 5 minutes. While the bread bakes, shape the next bread, so that when the first loaf comes out of the oven, the second one is ready to go. Continue baking the remaining loaves in this manner. Transfer each to a wire rack to cool slightly. Then serve, or wrap the loaves in a dry cloth to keep warm before serving. S(Internet address): https://www.saveur.com/afghan-naan-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 615 Calories; 3g Fat (4.9% calories from fat); 20g Protein; 127g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1416mg Sodium. Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2019 - 0726 --------------- MESSAGE bread-bakers.v119.n030.7 --------------- Date: Sun, 28 Jul 2019 17:45:23 -0700 From: Reggie Dwork Subject: Extra-tangy Sourdough Bread * Exported from MasterCook * Bread, Extra-tangy Sourdough Recipe By :King Arthur Flour Co Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 241 g sourdough starter -- ripe (fed), (1C or 8 1/2 oz) 340 g lukewarm water -- (1 1/2C or 12 oz) 602 g Unbleached All-Purpose Flour -- divided, (5C or 21 1/4 oz) 2 1/2 teaspoons salt This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. PREP: 15 mins. to 20 mins. BAKE: 30 mins. TOTAL: 23 hrs 45 mins. to 23 hrs 50 mins. YIELD: 2 loaves Combine the starter, water, and 3 cups (12 3/4 ozs, 362g) of the flour. Beat vigorously for 1 minute. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours. Add the remaining 2 cups (8 1/2 ozs, 241g) flour, and the salt. Knead to form a smooth dough. Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles. Depending on the vigor of your starter, this may take up to 5 hours (or even longer), depending on how active your starter is. For best results, gently deflate the dough once an hour by turning it out onto a lightly floured work surface, stretching and folding the edges into the center, and turning it over before returning it to the bowl. Adding these folds will give you a better sense of how the dough is progressing, as well as strengthen it. Gently divide the dough in half. Gently shape the dough into two rounds or oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours (or longer; give them sufficient time to become noticeably puffy). Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425F. Spray the loaves with lukewarm water. Slash the loaves. If you've made round loaves, try one slash across the center, and a curved slash on each side of it; or slash in the pattern of your choice. For oval loaves, two diagonal slashes are fine. Make the slashes fairly deep; a serrated bread knife, wielded firmly, works well here. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack. Store bread, loosely wrapped in plastic, for several days at room temperature; freeze for longer storage. Tips: Looking for a more sour/tangier loaf? Try adding 1/2 teaspoon to 5/8 teaspoon sour salt (citric acid) to the dough along with the regular salt. For a tasty loaf using commercial yeast (for faster rising), check out our recipe for Rustic Sourdough Bread. What makes the sour in sourdough bread? It's a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two. Thus, sourdough bread that's refrigerated before baking will have a more assertive sour flavor. To serve, split a loaf around the perimeter, and layer one half with oil-packed sun-dried tomatoes (or oven-roasted cherry tomatoes) and fresh basil leaves. Cal 110, Carb 22g, Sod 220mg, Fiber 1g, Pro 3g Review: This was the maiden voyage for my newly-matured sourdough starter, which was created based on the recipe from this site. It performed beautifully. I followed the instructions and did allow it to rise for five hours with a stretch/fold every hour, divided the dough in two, shaped into rounds, placed on lightly greased parchment that was sprinkled with cornmeal, then gave them another couple hours rising in two cold dutch ovens. One oven was an old (5-quart?) Pyrex Visions and the other a 6-quart copper-bottomed Revere Ware pot. Once I felt the dough was almost done rising, I followed the instructions from PJ Hamel's blog titled "Baking in a Cold Dutch Oven" and put 'em in the oven. When the bread was done, it wasn't quite as brown as I wanted, so I put both loaves on a cookie sheet and stuck them back in the oven for 5 minutes to get the deep golden crust I wanted. Hubby and I were weak and only waited about an hour before enjoying half of one of the loaves! We'll save the other one for dinner on Wednesday - maybe! Thank you again, KAF staff AND reviewers for the recipe and information! Review: I grew up in the SF Bay Area and was missing true sourdough bread here in Bloomington, Indiana. This recipe is my favorite- Has that tang I have missed. I've been making it several years now and always with great results. Sometimes I'll go half and half with white and wheat, adding the wheat with the first rising. A little more dense, but still delicious! Review: This is the best sourdough recipe and reminds me of the bread I grew up eating in San Francisco. I just won Best Of Show in our local fair! It's truly a winner. Question: Wow, this turned out great! My first time making sourdough bread too. Because I messed up my timing, I only refrigerated the dough for about 10 hours. I baked one loaf in my Pampered Chef Baking bowl and one in a cast iron skillet. Covered both for the first 15 minutes and set a smaller cast-iron skillet with water below both. I set mynoven at 400because it's a convection oven, but I think next time I will go for 425. Towards the end , it didn't seem like it was browning so I upped the temp and gave it a very light spray of olive oil. I like the way the one in the stoneware turned out a little better than the cast iron, but they are both delicious. I weighed everything and the proportions were spot on. Question: When you add the second 2 cups of flour, what effect will using my KA mixer instead of hand mixing have? Response: We're thrilled to hear that your first loaves of sourdough turned out well! You can certainly use your mixer at first to incorporate the bulk of the flour and then knead the dough until it becomes smooth. Review: I've reviewed this delicious recipe in the past, but recently made a few changes I would like to share. I divided my dough in half as per the recipe and placed the two round loaves on my large cutting board covered in parchment for its final rise. (I previously put my dough on a baking sheet. I think the wooden board keeps the risen dough warmer). After putting a pizza stone in the middle of my oven, I heated it to 425 degrees for one hour. I placed a cast iron skillet on the bottom shelf. Once the dough was ready for the preheated oven, I sprayed the loaves and slashed the tops into a cross, picked up the parchment paper and bread and put it in the oven on the pizza stone. I poured a cup of boiling water into the cast iron skillet (don't burn your hands or arms - wear long one mitts) and closed the oven. I baked the bread for 30 minutes as per the recipe. It came out wonderful. I have made this recipe about 20 times in the past few years, and I am happier with these two loaves that any others I made. They were a beautiful golden brown and the crust was amazing. Thank you KAF for so many wonderful recipes! Question: This recipe turned out wonderfully! The bread had a nice, open crumb and a tight crust. My family loved it. One question: Can I keep the dough in the refrigerator for longer than 12 hours? I accidentally made the dough too early this morning, and don't want to wake up at 2 AM to take it out of the fridge and fold it every hour thereafter. Response: We're glad to hear that you enjoy this recipe! If you'll need to leave the dough in the fridge for a while longer, we'd recommend not going over 16 hours. You'll want to keep in mind though that the dough might not rise as much or get as brown as it has in previous bakes because the yeast will have more time to eat up the sugars. Question: This recipe really gets you the tang you expect to get from a sourdough. It truly makes great loaves and is quite forgiving if you forget to do the folds while proofing. It would be great if you could help me understand the hydration percent (%) of it ,since i do not know how the starter counts (towards water or flour %? ). water is 340g and flour 602g so that is 56% hydration, but what about the starter and the total % it leads to ? Response: We're glad that you enjoy this recipe! If you feed your starter equal parts flour and water, then half of the weight of starter called for in the recipe will count towards the hydration percentage. That makes the hydration of this recipe 64%. We hope this helps and happy baking! Question: I'm back for more feedback, actually (review: great recipe.)Once I started weighing the flour the dough got wetter.I had been baking this bread successfully for months before I wanted to go for bigger holes in the crumb (is that correct usage?) Bought the scale and weighed the flour and it was improved but once I started weighing the flour AND starter AND water, the dough got even wetter and when it was baked and sliced, looked exactly like biscotti. The HOLES were bigger, the taste was spectacular, but the rise? Also, it's so wet that after rising, I can't weigh out my loaves because.... well, I won't waste space explaining that. Suffice it to say that I'm barely able to shape them (twice) and they don't rise on the baking tray before oven time -- they spread.So, here's the facts involved:Flour: I use King Arthur Bread flour Oven PreHeat: solid half hour -- way past the 'beep, it's ready' beepStarter: 1/2 C King Arthur AP flour to 1/4 C filtered water, fed 4 hours previous to using (at it's peak)Baked loaves until 208FWill a proofing basket (on order) prevent the spread? I can always just go back to making it the way I did before, via volume, but I guess I'm disappointed it's not working for me the 'artisan' way. Response: We see you're in Florida so we're going to assume it's fairly humid where you live and flour absorbs water even if it's just in the air. Our blog article "Winter to summer yeast baking" has some helpful tips including reducing the water by 10% to 15% in humid weather to prevent your doughs from being unmanageably sticky. Review: I made this recipe today but began it yesterday. It is amazing, forgiving and delicious!! I have large, gorgeous holes in it and great sour flavor. I haven't baked bread in over a year but this is such a great recipe that it seemed to accommodate myclumsiness and lack of experience. My starter came from a friend and I've fed it but never expected my first attempt at aFree form bread to come out like this. Thank you for a great recipe! Question: Tried this recipe several times with good results, I'm sure this recipe can be cut in half to produce one loaf, but What are the adjustments needed in the amounts of ingredients and proof time? I like the over night in fridge, do I need to shorten time in fridge to avoid over proofing? Response: We're glad to hear that you enjoy this recipe! To make just one loaf you'll just divide each ingredient in half. The resting times will be roughly the same, but to be safe the first time you make a half recipe we'd suggest checking on your dough about an hour earlier than listed in the recipe. You'll want to see that the dough looks the same as it usually does at each point in the recipe, and record the amount of time it took for the dough to get there. The amount of time in the fridge can remain the same, as the cooler temperature slows down the fermentation so as long as the dough doesn't become over-proofed on the frist rise you should be all set. S(Internet address): https://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 1g Fat (2.4% calories from fat); 6g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 446mg Sodium. Exchanges: 2 1/2 Grain(Starch). NOTES : 2019 - 0728 --------------- MESSAGE bread-bakers.v119.n030.8 --------------- Date: Mon, 29 Jul 2019 20:48:31 -0700 From: Reggie Dwork Subject: Herbed Cheddar Savory Irish Soda Bread * Exported from MasterCook * Bread, Herbed Cheddar Savory Irish Soda Recipe By :Chris Scheuer Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 2 tablespoons finely chopped fresh herbs 4 ounces cheddar cheese -- diced small (1/4") 1 cup buttermilk 1 large egg 1 tablespoon melted butter 1/4 cup pine nuts This unique, delicious Cheddar Herb Savory Irish Soda Bread goes well with soups, salads and just about any entree and comes together in well under an hour. It always brings rave reviews from young and old alike, Irish or not! Prep: 20 mins Cook: 30 mins Total: 50 mins Preheat the oven to 425F. Line a sheet pan with parchment paper and sprinkle it lightly with flour. In a medium-large bowl, whisk together the flour, baking soda, baking powder and salt. Stir to combine. Add the herbs, cheese and pinenuts. Stir again. Run through the dough with your fingers to break apart any diced cheese that has stuck together. Combine the egg and the buttermilk in a small bowl or cup and stir until well combined. Combine the buttermilk and egg in a measuring cup and stir well with a fork to combine. Make a well in the center of the flour mixture and add the buttermilk and egg. Stir just until all of the flour is incorporated.. Turn the dough out onto a work surface that has been generously dusted with flour. Turn the dough several times to coat with flour (I like to use a bench scraper for this), then form into a round loaf. If the dough is sticky and difficult to shape, add a little extra flour to the work surface. Transfer the loaf to the prepared sheet pan. With a sharp serrated knife and cut an X on top of the loaf. Bake for 20 minutes. Cover with foil if getting too brown and bake for another 8 to 10 minutes. The top should be a nice golden brown. Brush the loaf with melted butter and allow it to cool for 20 minutes before slicing. Slice thick and serve with butter. Cal 168, Fat 6g, Carb 21g, Sod 284mg, Fiber 1g, Pro 7g Source: "adapted from Food Gracious" S(Internet address): https://thecafesucrefarine.com/cheddar-herb-savory-irish-soda-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 8g Fat (37.3% calories from fat); 8g Protein; 21g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 321mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0729 --------------- END bread-bakers.v119.n030 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved