Date: Sat, 03 Aug 2019 06:15:34 +0000 --------------- BEGIN bread-bakers.v119.n031 --------------- 01. Strawberry Focaccia with Maple-Balsamic Onions (Reggie Dwork) 02. Dried Cranberry Scones (Reggie Dwork) 03. Apple, Raisin and Walnut Bread (Reggie Dwork) 04. Swedish-Style Cardamom Buns (Reggie Dwork) 05. Raisin Bread (Reggie Dwork) 06. Sweeet Potato Biscuits (Reggie Dwork) 07. Bread Machine Garlic Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n031.1 --------------- Date: Wed, 24 Jul 2019 20:23:22 -0700 From: Reggie Dwork Subject: Strawberry Focaccia with Maple-Balsamic Onions * Exported from MasterCook * Focaccia, Strawberry Focaccia with Maple-Balsamic Onions Recipe By :Leah Koenig Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp. active dry yeast -- (one 1/4-oz. packet) 1 tsp. honey 3/4 cup extra-virgin olive oil -- plus 1 Tbsp. extra-virgin olive oil -- divided 2 1/2 cups all-purpose flour -- plus more for kneading 1 tsp. kosher salt 1 medium sweet onion -- quartered and thinly sliced 2 1/2 tsp. balsamic vinegar 1 1/2 tsp. maple syrup 1 cup strawberries -- hulled and sliced lengthwise into 1/8" pieces Flaky sea salt 8 fresh basil leaves -- thinly sliced, (to 10) This boldly flavored bread, developed by cookbook author Leah Koenig, is a great use for not-too-sweet strawberries, which caramelize and intensify in flavor while cooking. The onion and balsamic vinegar add a welcome tartness - try slices drizzled with additional olive oil or spread with fresh goat cheese. In a medium bowl, add the yeast, 1 cup lukewarm water (100-110F), and the honey; stir to combine. Set aside just until foam forms on the surface of the liquid, about 5 minutes, then add 1/4 cup oil, followed by the flour and salt. Using a fork, stir until a dough forms, then turn out onto a lightly floured work surface. Knead until the dough is smooth and supple, about 10 minutes, then form into a ball. Lightly grease a large bowl with 1 tablespoon oil, then add the dough, cover with plastic wrap, and set aside to rise until the dough has just slightly more than doubled in size, about 1 hour. Brush a 9-by-13" rimmed baking sheet with 2 tablespoons oil. Transfer the dough to the baking sheet, and using your fingers, spread the dough out to the edges. Using your fingers, press the dough all over to form dimples. Drizzle 2 tablespoons oil over the top, then cover loosely with plastic wrap and set aside to rest until the dough puffs up slightly, about 30 minutes. Meanwhile, in a large skillet over medium-low heat, add 1 tablespoon oil. When the oil is hot, add the onion and cook, stirring occasionally, until very soft and lightly browned, 15 to 20 minutes. Add the vinegar and maple syrup; cook until the liquid has evaporated, 2 to 3 minutes more. Remove from the heat and let cool to room temperature. Set a rack in the center of the oven and preheat to 450F. Distribute the strawberries across the top of the dough, pressing them down slightly, then scatter the onions evenly across the top. Drizzle the remaining 3 tablespoons oil over the top and sprinkle with flaky salt to taste. Bake until the focaccia is golden at the edges and browned on the bottom, about 20 minutes. Remove from the oven and let cool slightly before using an offset spatula to slide the focaccia onto a cutting board. Top with the basil, then let cool completely. Cut into pieces and serve. Review: Fabulous - we and our guests could not stop eating it! I made the dough in my bread machine - whole recipe was super easy! Review: this was soooooo good. Review: Incredible! Review: Whipped this up quickly in my stand mixer, topped it with olive oil. It was a hit with the family, especially the 3 yr old who loves strawberries in anything. S(Internet address): https://www.saveur.com/article/Recipes/Strawberry-Focaccia-with-Maple-Balsamic-Onions/, - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 11g Fat (56.3% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 119mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0724 --------------- MESSAGE bread-bakers.v119.n031.2 --------------- Date: Sat, 27 Jul 2019 22:12:15 -0700 From: Reggie Dwork Subject: Dried Cranberry Scones * Exported from MasterCook * Scones, Dried Cranberry Recipe By :Sherry Leonard Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons cold butter 3/4 cup buttermilk 1 large egg -- room temperature 3/4 cup white baking chips 3/4 cup dried cranberries 1 tablespoon turbinado sugar -- (washed raw) I go on vacation with my best friend to Grand Haven, Michigan, every July. Her cousin, Sherri, is not allowed to come unless she brings her special scones! She makes her summer scones with dried cherries, but I change them up with cranberries to make them for the holidays. A note - you cannot double this recipe. If you need more than 12 scones, make two separate recipes. Prep: 20 min. Bake: 15 min. Preheat oven to 400F. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg; stir into crumb mixture just until moistened. Stir in baking chips and cranberries. Drop dough by 1/4 cupfuls 2" apart onto parchment-lined baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12 to 15 minutes. Cal 247, Fat 10g, Carb 36g, Sod 290mg, Fiber 1g, Pro 4g Source: "Originally published as Dried Cranberry Scones in Taste of Home Christmas Annual 2019" S(Internet address): https://www.tasteofhome.com/recipes/dried-cranberry-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 10g Fat (40.0% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 291mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0710 --------------- MESSAGE bread-bakers.v119.n031.3 --------------- Date: Sat, 27 Jul 2019 22:23:08 -0700 From: Reggie Dwork Subject: Apple, Raisin and Walnut Bread * Exported from MasterCook * Bread, Apple, Raisin and Walnut Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 1/2 cup rye flour 4 1/2 tsp active dry yeast -- (2 pkgs (1/4 oz each)) 1 tablespoon salt 3 1/2 cups bread flour -- (to 4C) 1 1/2 cups unsweetened apple juice 3/4 cup plain yogurt -- (6 oz) 1/4 cup butter -- cubed 1 large egg -- room temperature 2 cups dried apples -- chopped 1 cup raisins 1 cup chopped walnuts 1 large egg -- lightly beaten, optional Prep: 10 min. + rising Bake: 40 min. + cooling Makes: 2 loaves (12 slices each) In a large bowl, mix whole wheat flour, rye flour, yeast, salt and 2 cups bread flour. In a small saucepan, heat apple juice, yogurt and butter to 120-130F. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining bread flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead in dried apples, raisins and walnuts until dough is smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350F. Using a sharp knife, make 3 shallow slashes on top of each loaf. If desired, brush loaves with egg. Bake until golden brown, 35 to 40 minutes. Remove from pans to wire racks to cool. Cal 198, Fat 6g, Carb 32g, Sod 325mg, Fiber 3g, Pro 5g Source: "Originally published as Apple, Raisin and Walnut Bread in Holiday & Celebrations Cookbook 2019" S(Internet address): https://www.tasteofhome.com/recipes/apple-raisin-and-walnut-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 6g Fat (26.3% calories from fat); 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 304mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0706 --------------- MESSAGE bread-bakers.v119.n031.4 --------------- Date: Tue, 30 Jul 2019 15:35:18 -0700 From: Reggie Dwork Subject: Swedish-Style Cardamom Buns * Exported from MasterCook * Buns, Swedish-Style Cardamom Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cold whole milk 1 tbsp. instant yeast -- (not active dry) 3 large eggs 1 tsp. pure vanilla extract 3 1/4 cups all-purpose flour -- plus more as needed 1/2 cup sugar -- divided, plus more for garnish 1 1/4 tsp. kosher salt 16 tbsp. cold unsalted butter -- cut into cubes, (8 oz.) 1/4 cup light brown sugar 1 tbsp. coarsely ground cardamom seeds -- discard the pods 1 tsp. ground cinnamon 4 tbsp. unsalted butter -- softened (2 oz.) These buttery, yeasted rolls are inspired by Scandinavian kardemummabullar - twisted sweet breads scented with cardamom and topped with sugar. Traditionally, they are served during fika, Sweden's afternoon coffee break. You can shape the buns on baking sheets up to 1 day ahead, cover, and refrigerate, then leave them to rise at room temperature for about 2 hours before baking. Time: 8:30 In a small bowl, whisk the milk and yeast. Whisk in 2 of the eggs and the vanilla, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, half of the sugar, and the salt. Add the cold butter cubes, and mix on low speed until they are broken down to the size of small peas, 1 to 2 minutes. With the mixer running, drizzle in the milk mixture and mix just until a dough forms, about 30 seconds. Lightly flour a work surface and turn the dough out onto it. Knead gently to form a ball, then flatten it to a disk about 1" thick. Wrap tightly in plastic wrap and refrigerate until firm, about 6 hours, or overnight. About 2 1/2 hours before you plan to serve, retrieve the dough. Line 2 baking sheets with parchment paper. In a bowl, combine the remaining sugars, cardamom, and cinnamon. In a small bowl, beat the remaining egg with a splash of water, and set it aside. Lightly flour a clean work surface and rolling pin, and roll out the dough into a 12x16" rectangle. With one of the short sides facing you, use a spatula or the back of a spoon to spread the softened butter in an even layer over the dough, leaving a 1" border along the top and bottom edges of the rectangle. Sprinkle the sugar mixture over the butter, then brush the bare borders with the remaining beaten egg (reserve any remaining egg wash for later). Fold the dough in half so the egg-washed borders meet, then cut it, perpendicular to the fold, into 12 even strips. Working one at a time, lift each of the strips by their two short ends, and twist in opposite directions while pulling and stretching slightly to make a loose twist. Coil the strip around one of its own ends to make a circular bun, then tuck the outermost end beneath the dough. Transfer to the baking sheets, leaving 3 inches between each bun. Cover with plastic wrap and set aside until the buns are puffed and soft, 1 1/2 hours. Preheat the oven to 400F and place 2 racks near the center with at least 5" between them. Brush the surface of each bun with egg wash, then bake, rotating the pans halfway through, until golden brown, 20 to 25 minutes. Remove and sprinkle with more sugar. Let cool slightly before serving. Question: Just made them for the first time and they are delicious! I am wondering if they are have to be that high in fat. What is the regular tradition in Sweden? Their fat content and egg content seem higher than other recipes I have seen on the web. Is this standard? In addition my dough was not that pliable and I am wondering, if it needs to be kneaded more when bringing the dough together. One site suggested to fold it in thirds and then roll it out a bit more before cutting it into strips. That seemed logical and will help in creating a better layer effect, also might help with the elasticity of the dough. Any Swedes out there who can shed some light on these questions? S(Internet address): https://www.saveur.com/swedish-style-cardamom-buns-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 367 Calories; 21g Fat (51.6% calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 223mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0730 --------------- MESSAGE bread-bakers.v119.n031.5 --------------- Date: Fri, 02 Aug 2019 18:57:51 -0700 From: Reggie Dwork Subject: Raisin Bread * Exported from MasterCook * Bread, Raisin Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups warm whole milk -- (320 g), (105F/41C to 110F/43C) 4 teaspoons active dry yeast -- (12 g) 2/3 cup granulated sugar -- (133 g) plus 4 1/2 teaspoons granulated sugar -- divided (18 g) 6 cups bread flour -- (762 g) 3 large eggs -- divided (150 g) 2 teaspoons kosher salt -- (6 g) 1/2 cup unsalted butter -- (113 g) plus 1 tablespoon unsalted butter -- softened and divided, (14 g) 1 cup raisins -- (167 g) 1/2 cup spiced rum -- (120 g) 1/2 teaspoon ground cinnamon -- (1 g) 1 tablespoon whole milk -- room temperature, (15 g) This enriched dough brimming with rum-soaked raisins and flavored with a pinch of cinnamon is our take on Bermudian raisin bread traditionally used for Bermuda fish sandwiches. The best part about this bread is that you don't need fried snapper and all the fixings to enjoy it. It's just as delicious on its own. For even more visual appeal, we added a distinctive raisin-filled swirl to our version of the bread. Makes: 2 (8 1/2x4 1/2") loaves In the bowl of a stand mixer fitted with the dough hook attachment whisk together warm milk yeast and 3 teaspoons (12 g) sugar by hand. Let stand until mixture is foamy, about 10 minutes Add flour 2/3C (133 g) sugar 2 eggs (100 g) and salt to yeast mixture and beat at medium speed for 5 minutes Add 1/2C (113 g) butter 1 tablespoon (14 g) at a time, beating for 8 to 10 minutes. Test dough using the windowpane test. (See Pro Tip.) If dough is not ready, beat 1 minute more, and test again. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, about 1 hour. In a small bowl, toss together raisins and spiced rum. Cover and let stand while dough is rising. Drain excess liquid before using. Lightly spray 2 (8 1/2x4 1/2") loaf pans with cooking spray; line pans with parchment paper, letting excess extend over sides of pan. In a small bowl, stir together cinnamon and remaining 1 1/2 teaspoons (6 grams) sugar. Punch down dough, and divide in half. On a lightly floured surface roll half of dough into a 14x6-inch rectangle Brush with 1/2 tablespoon (7 g) butter leaving a 1/4" border Sprinkle with half of cinnamon-sugar mixture; top with half of plumped raisins. Starting at one short side roll up dough jelly roll style Place in a prepared pan seam, side down Repeat with remaining dough remaining 1/2 tablespoon (7 g) butter remaining cinnamon-sugar mixture and remaining raisins Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 30 to 40 minutes. Preheat oven to 350F (180C). In a small bowl, whisk together milk and remaining 1 egg (50 g). Brush egg wash onto dough. Bake for 30 minutes. Loosely cover with foil, and bake until an instant-read thermometer inserted in center registers 190F (88C), 10 to 15 minutes more. Using excess parchment as handles, remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week. PRO TIP-To use the windowpane test to check dough for proper gluten development, pinch off a small piece of dough. Being careful not to tear the dough slowly begin to stretch in all directions with our finger. It would be similar to stretching out dough for a pizza. If dough is ready, you will be able to stretch it until it's thin and translucent like a windowpane. If dough tears, it's not ready. S(Internet address): https://www.bakefromscratch.com/raisin-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 8g Fat (24.1% calories from fat); 8g Protein; 49g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 233mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0802 --------------- MESSAGE bread-bakers.v119.n031.6 --------------- Date: Fri, 02 Aug 2019 23:03:44 -0700 From: Reggie Dwork Subject: Sweeet Potato Biscuits * Exported from MasterCook * Biscuits, Sweet Potato #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup firmly packed brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 teaspoon ground cinnamon -- divided 1/2 cup cold butter -- cut into pieces 1/2 cup sweet potatoes -- cooked, mashed 1/2 cup whipping cream -- cold Parchment paper vegetable cooking spray 2 tablespoons whipping cream 2 teaspoons granulated sugar 1. Preheat oven to 450F. Stir together first 4 ingredients and 1/2 tsp. cinnamon in a large bowl; cut in butter with a pastry blender until mixture resembles small peas and dough is crumbly. Freeze 5 minutes. 2. Stir together sweet potatoes and 1/2 cup whipping cream. Add to flour mixture, stirring just until dry ingredients are moistened. 3. Turn dough out onto a lightly floured surface (mixture will be crumbly); knead 1 minute. Pat dough into a 3/4" thick circle. Cut dough with a well-floured 2 1/2" round cutter, rerolling scraps as needed. 4. Line baking sheets with parchment paper; lightly grease paper with cooking spray. Place biscuits 2" apart on prepared baking sheets. Brush tops of biscuits with 2 Tbsp. whipping cream. 5. Stir together granulated sugar and remaining 1/4 tsp. cinnamon. Sprinkle dough rounds with sugar mixture. 6. Bake at 450F for 13 to 15 minutes or until golden brown. Description: "These slightly sweet and oh-so-tender biscuits pair nicely with ham, sausage, or bacon." Source: "Southern Living, NOV 2011" Start to Finish Time: "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 12g Fat (52.2% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2013 - 0709 --------------- MESSAGE bread-bakers.v119.n031.7 --------------- Date: Fri, 02 Aug 2019 23:06:23 -0700 From: Reggie Dwork Subject: Bread Machine Garlic Bread * Exported from MasterCook * Bread Machine Garlic Bread Recipe By :Beth Stephas Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: 1 cup warm water -- (70 to 80F) 1 tablespoon butter -- melted 1 tablespoon nonfat dry milk powder 1 tablespoon sugar 1 1/2 teaspoons salt 4 1/2 teaspoons dried parsley flakes 2 teaspoons garlic powder 3 cups bread flour 2 teaspoons active dry yeast TOTAL TIME: Prep: 5 min. Bake: 3-4 hours In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf, 16 slices (about 1-1/2 pounds). TOTAL TIME: Prep: 5 min. Bake: 3-4 hours One slice (prepared with margarine) equals 108 calories, 1 g fat (0 saturated fat), trace cholesterol, 229 mg sodium, 21 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch. Description: "With the help of my bread machine, baking this parsley-flecked loaf is super simple." Source: "tasteofhome.com/recipes" S(Internet Address): http://www.tasteofhome.com/recipes/bread-machine-garlic-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 1g Fat (10.1% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 210mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Serving Ideas : Soft slices make a flavorful accompaniment to lasagna or most any main dish NOTES : 2015 - 0301 --------------- END bread-bakers.v119.n031 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved