Date: Sun, 22 Dec 2019 06:12:17 +0000 --------------- BEGIN bread-bakers.v119.n050 --------------- 01. Caramelized Onion and Brie Pizza (Reggie Dwork) 02. Blueberry Pound Cake Muffins (Reggie Dwork) 03. Brown Sugar-Cinnamon Waffles (Reggie Dwork) 04. Cinnamon Apple Pull-Apart Bread (Reggie Dwork) 05. Cranberry Orange Almond Quick Bread (Reggie Dwork) 06. Almond Cranberry Wreath (Reggie Dwork) 07. Apple Cranberry Dinner Rolls (Reggie Dwork) 08. Panettone 1 (Reggie Dwork) 09. Stollen (Reggie Dwork) 10. Not-So-Traditional American Fruitcake (Reggie Dwork) 11. Norwegian Julekake (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n050.1 --------------- Date: Fri, 13 Dec 2019 18:50:12 -0800 From: Reggie Dwork Subject: Caramelized Onion and Brie Pizza * Exported from MasterCook * Pizza, Caramelized Onion and Brie Recipe By :King Arthur Flour Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 1 1/2 cups lukewarm water -- (340g) 3 1/4 cups Unbleached All-Purpose Flour -- Note*, (390g) 1 cup semolina flour -- Note*, (163g) 1/4 cup olive oil -- (50g) 1 tablespoon Pizza Dough Flavor -- optional, (6g) 1/4 cup King Arthur Easy-Roll Dough Improver -- optional, but very helpful 1 tablespoon baking powder 2 teaspoons instant yeast 1 1/2 teaspoons salt Topping 2 teaspoons vegetable oil -- or butter 4 large yellow onions -- thinly sliced, (907g) 1 tablespoon red wine vinegar -- Note* 1 tablespoon sugar 1/4 teaspoon salt 14 ounces Brie cheese -- rind removed, cut into cubes, (to 16 oz) freshly ground black pepper 1/2 cup sliced almonds -- optional, (57g) This pizza's rich topping pairs the subtle sweetness of caramelized onions with creamy Brie cheese. For a hint of tang and to give the pizza a festive touch, add some lightly sweetened fresh or frozen cranberries as well (see "tips," below). Note*: Use 2 to 3 tablespoons of any sweet dessert wine in place of the wine vinegar and sugar, if desired. Pizza Dough Flavor: Use approximately 1 1/3 teaspoons per cup of flour in any pizza crust recipe. Easy Roll Dough Improver: Add a tablespoon or two of this relaxer to dough. Perfect for any dough or pastry that needs rolling out. PREP: 40 mins BAKE: 15 to 18 mins TOTAL: 55 mins Mix and knead the crust ingredients - by hand, mixer, or bread machine - to make a smooth, shiny, just slightly sticky dough. Allow the dough to rise, covered, while you make the topping, about 45 to 60 minutes. In a large skillet, heat the oil or butter over medium-high heat, then add the onions and cook, stirring often, until they're translucent and browning on the edges, about 20 minutes. Add the vinegar, sugar, and salt, and cook until evenly browned and all the liquid has evaporated, another 10 minutes or so. Remove the onions from the heat and transfer them to a plate or shallow dish to cool. Preheat the oven to 425F. Lightly oil two 12" or 14" round pizza pans, one 18" x 13" baking sheet, or a grandma pizza pan. Transfer the dough to the prepared pan and pat it out to fill the pan. Cover and let the dough rest for 10 to 15 minutes if it starts to shrink back during this process. Let the crust rest, covered, for up to 60 minutes, until the onions have cooled down; the longer your crust rests, the lighter it will be. Cover the dough with the onions, then scatter with the Brie. Grind a sprinkling of fresh black pepper over the top then sprinkle with sliced almonds, if desired. Bake the pizza(s) until the crust is golden brown around the edges and the cheese is bubbling, 15 to 18 minutes for the two smaller round pizzas or 20 to 25 minutes for the single larger pizza. Remove the pizza(s) from the oven, allow to cool for 5 to 10 minutes, then remove from the pan and slice. Tips: Our Pizza Flour Blend is an easy substitution for the all-purpose and semolina flours. Simply use 4 1/4 cups (531g) of the blend and you won't need to make any other adjustments to the recipe. If you don't have semolina and want to substitute all-purpose flour, reduce the water in the recipe to 1 1/3 cups (301g). The resulting crust won't be quite as chewy. For a festive holiday touch, toss 1 cup (99g) fresh or frozen cranberries with 1 tablespoon sugar. Scatter the sweetened cranberries onto the pizza after the Brie. Bake the pizza as directed. For a pretty green flourish, top the baked pizza with fresh rosemary, thyme, or other finely chopped herbs. S(Internet address): https://www.kingarthurflour.com/recipes/caramelized-onion-and-brie-pizza-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 7g Fat (26.5% calories from fat); 11g Protein; 32g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 486mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1213 --------------- MESSAGE bread-bakers.v119.n050.2 --------------- Date: Mon, 16 Dec 2019 17:48:11 -0800 From: Reggie Dwork Subject: Blueberry Pound Cake Muffins * Exported from MasterCook * Muffins, Blueberry Pound Cake Recipe By :Julia Levy Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Baking spray with flour 3 1/4 cups bleached cake flour -- (about 10 3/4 oz.) 1 teaspoon lemon zest -- (from 1 lemon) 3/4 teaspoon baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 3 cups granulated sugar 8 oz. unsalted butter -- softened, (1C) 5 large eggs 1 1/2 teaspoons vanilla extract 1 cup heavy cream 2 pints fresh blueberries What's better than blueberry muffins? Blueberry pound cake muffins. These are sweet, fluffy, and rich, with a crispy caramelized top. The blueberries add color and flavor, and the lemon zest adds just enough tartness. Active: 15 min. Total: 1:05 Preheat oven to 375F. Line 2 (12-cup) muffin trays with liners; spray with baking spray. Set aside. Stir together cake flour, zest, baking powder, salt, and baking soda in a bowl; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with cream, beginning and ending with flour mixture, beating on low speed. Fold blueberries into batter. Scoop 1/3 cup batter into each prepared muffin tin. Bake in preheated oven until muffins are golden brown and a wooden pick inserted into centers comes out clean, about 25 minutes. Let cool in muffin trays about 15 minutes. Serve, or transfer muffins to a wire rack to cool completely, about 15 minutes. S(Internet address): https://www.myrecipes.com/recipe/blueberry-pound-cake-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 13g Fat (39.5% calories from fat); 3g Protein; 40g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 1216 --------------- MESSAGE bread-bakers.v119.n050.3 --------------- Date: Mon, 16 Dec 2019 18:10:54 -0800 From: Reggie Dwork Subject: Brown Sugar-Cinnamon Waffles * Exported from MasterCook * Waffles, Brown Sugar-Cinnamon Recipe By :Rishon Hanners Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups whole buttermilk 1/2 cup melted unsalted butter -- cooled to room temperature, (4 oz.) 2 large eggs 1 3/4 cups all-purpose flour -- (about 7 1/2 oz.) 2 tablespoons light brown sugar 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon table salt Cooking spray The combination of brown sugar and cinnamon is a classic dessert flavor profile, so why not bring it into your waffle batter? Serve with maple syrup, or, if you're feeling particularly opulent, whipped cream and salted caramel sauce. Active: 15 Mins Total: 15 Mins Whisk together buttermilk, melted butter, and eggs in a large bowl. Whisk together flour, brown sugar, baking powder, cinnamon, baking soda, and salt in a separate large bowl. Add flour mixture to buttermilk mixture, and whisk until just smooth. Let batter stand about 5 minutes. Preheat waffle iron to medium-high, and spray with cooking spray. Pour about 1/3 cup batter per waffle into iron, and cook until light golden browned, 3 to 4 minutes. Serve immediately. S(Internet address): https://www.myrecipes.com/recipe/brown-sugar-cinnamon-waffles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 13g Fat (48.2% calories from fat); 6g Protein; 26g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 762mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1216 --------------- MESSAGE bread-bakers.v119.n050.4 --------------- Date: Mon, 16 Dec 2019 18:33:32 -0800 From: Reggie Dwork Subject: Cinnamon Apple Pull-Apart Bread * Exported from MasterCook * Bread, Cinnamon Apple Pull-Apart Recipe By :Darcy Lenz Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Baking spray 1/3 cup light brown sugar -- packed 1/4 cup granulated sugar 2 teaspoons cinnamon 1/2 teaspoon kosher salt 12 each Pillsbury Grands Flaky Layers biscuits -- (1 1/2 cans) 6 tablespoons unsalted butter -- melted and cooled slightly 1 teaspoon vanilla extract 2 medium Granny Smith apples -- peeled and cored (about 2C chopped) 2 tablespoons honey CREAM CHEESE GLAZE 2 ounces cream cheese -- softened 1/4 cup powdered sugar -- sifted 2 tablespoons milk 1/4 teaspoon vanilla extract 1 pinch kosher salt For a special breakfast that's sure to impress, this easy Cinnamon Apple Pull-Apart Bread is a must. Not only is it a looker, but every fluffy crevice and golden fold of this loaf is smattered with irresistibly buttery, apple and cinnamon-brown sugar goodness. Using canned biscuits keeps this pull-apart bread recipe simple enough for bakers of all skill levels; however, it's what you bring to the convenience dough product that yields a treat that tastes completely homemade. If you find that your melted butter begins to re-solidify slightly after you've stirred in the vanilla extract, no worries - just pop it back into the microwave for a few seconds and proceed with brushing the biscuit dough rounds. When arranging the stacks of dough into your pan, keep in mind that the dough will need space to rise and expand a bit as it bakes. A tangy cream cheese drizzle over the warm cinnamon-apple bread is certainly a welcome finishing touch, but it's not essential if you'd rather dig in immediately. Hands On: 30 Mins Total: 1:20 Preheat oven to 350F. Spray a 9 x 5" loaf pan with baking spray; set aside. Whisk together the brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Cut each biscuit in half horizontally; press each piece out slightly into a thinner, ovular round. Whisk the vanilla into the melted butter. Brush both sides of each dough piece with the butter mixture, then dredge each side with the brown sugar mixture, shaking excess back into the bowl. Chop the apples into very small pieces. In a large bowl, combine the apple pieces, honey, any remaining brown sugar mixture, and any remaining butter mixture; stir well to combine. Spoon about 1 tablespoon of apple mixture onto 1 dough round; place another dough round on top of the apple mixture pressing gently. Spoon another tablespoon of apple mixture onto this biscuit. Repeat layering of apple mixture and biscuits until you've created a stack of 4 biscuits, ending with spooning apple mixture on top. Repeat to create 5 more (4-layer stacks). Turning each stack on it's side transfer the stacks to the prepared loaf pan, arranging the stacks so that the sides of each touch one another and fill the pan. Make sure to arrange the stacks so that filling-topped biscuit layers are not directly lining the ends of the pan. Loosely cover the pan with aluminum foil and bake at 350F for 40 minutes; remove the foil and continue baking until golden brown and cooked through, another 10 minutes. Allow the bread to cool slightly before removing from pan. Drizzle with cream cheese glaze, if desired. To make the glaze, combine the cream cheese and powdered sugar in a medium bowl; beat with an electric mixer until smooth. Beat in the milk, vanilla extract, and salt until combined and smooth. Spoon the glaze over the bread before serving. Note: The reason we call for using 1 1/2 cans of biscuit dough, rather than using both cans in entirety or stopping at a single can, is in the interest of fully filling out the pan for the best loaf of pull-apart bread possible. However, be aware that this will leave you with 4 extra biscuits to bake off as a buttery snack or seal in a plastic zip-top bag and refrigerate for later use. S(Internet address): https://www.myrecipes.com/holidays-and-occasions/christmas-recipes/christmas-brunch-recipes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 303 Calories; 14g Fat (40.1% calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 566mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 1216 --------------- MESSAGE bread-bakers.v119.n050.5 --------------- Date: Mon, 16 Dec 2019 22:40:13 -0800 From: Reggie Dwork Subject: Cranberry Orange Almond Quick Bread This would make a nice gift for someone on your list. * Exported from MasterCook * Bread, Cranberry Orange Almond Quick Recipe By :Taste of Home Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup dried cranberries 1/2 cup sliced almonds -- toasted 1 large egg -- room temperature 1 cup nonfat milk 1/3 cup canola oil 3/4 teaspoon grated orange zest 3/4 teaspoon almond extract You can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. Prep: 15 min. Bake: 40 min. + cooling Preheat oven to 350F. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened. Transfer to a 9x5" loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool. Tips: For skillet bread, prepare batter as directed. Spoon batter into a greased 8" cast-iron skillet and bake at 350Funtil a toothpick inserted in center comes out clean, 45 to 50 minutes. For muffins, prepare batter as directed. Spoon batter into 9 greased muffin tins and bake at 350F until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cal 258, Fat 9g, Carb 40g, Sod 234mg, Fiber 2g, Pro 5g Review: This was a very tasty bread, it has a little denser texture, but the taste was so good. Review: Really good bread! And, the house smelled amazing while it was baking! I doubled the recipe and was really glad I did as one just wasn't enough! This is really good toasted. S(Internet address): https://www.tasteofhome.com/recipes/cranberry-orange-almond-quick-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 10g Fat (39.0% calories from fat); 6g Protein; 30g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 228mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1216 --------------- MESSAGE bread-bakers.v119.n050.6 --------------- Date: Thu, 19 Dec 2019 19:35:26 -0800 From: Reggie Dwork Subject: Almond Cranberry Wreath * Exported from MasterCook * Bread, Almond Cranberry Wreath Recipe By :Red Star Yeast Co Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/4 C all-purpose flour -- divided (to 4 1/2C (531 to 563 g)) 1/4 cup granulated sugar -- (50 g) 2 1/4 tsp Platinum Yeast -- (0.25-oz (7 g)) 2 teaspoons kosher salt -- (6 g) 1/2 cup water -- (120 g) plus 1 tablespoon water -- (15 g) 1/2 cup whole milk -- (120 g) 1/2 cup unsalted butter -- (113 g) 2 teaspoons vanilla extract 2 large eggs -- divided (100 g) 1 large egg yolk -- (19 g) 1 tablespoon orange zest -- (3 g) 1 cup cranberries -- halved (patted dry if frozen), fresh or thawed frozen (120 g) Almond Cream 6 tablespoons unsalted butter -- softened (84 g) 1/2 cup granulated sugar -- (100 g) 1 1/3 cups natural almond meal -- (128 g) 1 large egg -- (50 g) 1/4 teaspoon almond extract -- (1 g) 1/2 cup all-purpose flour -- (63 g) 1/4 teaspoon kosher salt Orange Glaze 1 cup confectioners' sugar -- (120 g) 1 teaspoon orange zest -- (1 g) 1 tablespoon fresh orange juice -- plus 2 teaspoons fresh orange juice -- (25 g) This celebratory bread gets its tender, pillowy texture from Platinum Yeast, the go-to yeast for baking success every time. Yield: 1 wreath Almond Cream-Makes: about 1 3/4C Orange Glaze-Makes about 1/2C In the bowl of a stand mixer fitted with the paddle attachment, combine 2C (250 g) flour, sugar, Platinum Yeast, and salt. In a medium saucepan, heat 1/2C (120 g) water, milk, butter, and vanilla over medium heat until an instant-read thermometer registers 120F (49C) to 130F (54C). Add warm milk mixture to flour mixture, and beat at medium speed until combined and cooled slightly, 2 minutes. Add 1 egg (50 g, egg yolk, and orange zest, and beat at medium speed until combined. With mixer on low speed, gradually add 2 1/4C (281 g) flour, beating just until combined and stopping to scrape sides of bowl. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 12 minutes, stopping to scrape dough hook and sides of bowl. Add up to remaining 1/4C (31 g) flour, 1 tablespoon (8 g) at a time, if dough is too sticky. Lightly oil a large bowl. On a lightly floured surface, shape dough into a smooth round. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 40 minutes to 1 hour. In a small bowl, whisk together remaining 1 egg (50 g) and remaining 1 tablespoon (15 g) water. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 24x12" rectangle. Using a small offset spatula, spread Almond Cream (recipe below) onto dough, leaving a 1/2" border on one long side. Sprinkle with cranberries. Brush border with egg wash. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to even thickness, if necessary. Trim edges flat. Place log on a sheet of parchment paper. Form dough into a circle. Brush trimmed ends with egg wash, and press together, pinching dough to seal. Using a serrated knife or kitchen scissors, cut three-fourths of the way into dough, being careful not to cut all the way through dough. Make a second cut 1 inch from first cut. Repeat process around the circle until you reach first cut. Gently turn each slice onto its side, slightly overlapping with the previous piece. Slide parchment onto a baking sheet. Cover and let rise in a warm, draft-free place (75F/24C) until puffed, 20 to 30 minutes. Preheat oven to 350F (180C). Brush egg wash onto dough. Bake until lightly golden and an instant-read thermometer inserted in center registers 190F (88C), 30 to 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on pan for 10 minutes. Remove from pan, and drizzle with Orange Glaze (recipe below). Serve warm or at room temperature. ALMOND CREAM: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, about 2 minutes. Beat in almond meal until combined. Add egg and almond extract, beating on low until combined. Beat in flour and salt. Refrigerate until ready to use. ORANGE GLAZE: In a small bowl, whisk together all ingredients until smooth. Question: Re: almond cranberry wreath! It requires almond meal?? If one ground blond whole almonds would it work? Response: It will most certainly work if you make your own almond meal/flour. You would need to do it in a food processor until finely ground. You can use whole or blanched almonds. You won't want to turn on your food processor and walk away - if it goes too far you will get almond butter! S(Internet address): https://redstaryeast.com/recipes/almond-cranberry-wreath/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 366 Calories; 14g Fat (34.3% calories from fat); 10g Protein; 50g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 285mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 1219 --------------- MESSAGE bread-bakers.v119.n050.7 --------------- Date: Thu, 19 Dec 2019 19:52:18 -0800 From: Reggie Dwork Subject: Apple Cranberry Dinner Rolls * Exported from MasterCook * Rolls, Apple Cranberry Dinner Recipe By :Petit Foodie Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm milk -- (110-115F) 2 1/4 tsp. RED STAR Platinum Superior Baking Yeast -- (1/4oz, 7g) 2 Tbsp sugar 3/4 tsp salt 3 Tbsp butter -- melted 1 egg 3 cups bread flour 1/4 cup craisins 1/2 cup apple -- peeled and finely chopped Melted butter -- for brushing on baked rolls The savory-sweet combo of these rolls is the perfect addition to your traditional holiday table. Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. In large mixing bowl whisk together warm milk, yeast and sugar. Set aside for five minutes. Once yeast is proofed, add in salt, butter and egg. Add one cup of flour, stirring lightly. Fold in craisins and apple. Stir in 1 1/2 cups flour. Turn dough out onto lightly floured surface and begin kneading dough, adding up to an additional 1/2 cup flour as needed. Knead dough for 5 to 10 minutes until smooth, round ball forms. In a well greased bowl place dough and let sit in warm area to rise for 1 hour. Punch dough down. Turn dough out onto a lightly floured surface and divide out into 12 equal balls. Place in greased 9" round baking pan. Let rise in warm area for 1 hour. Preheat oven to 375F. Bake rolls for 12 to 15 minutes, until lightly golden brown. Remove from oven and set on wire rack. Brush rolls with warm butter. Serve warm. S(Internet address): https://redstaryeast.com/recipes/apple-cranberry-dinner-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 5g Fat (22.0% calories from fat); 6g Protein; 31g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1219 --------------- MESSAGE bread-bakers.v119.n050.8 --------------- Date: Fri, 20 Dec 2019 15:30:06 -0800 From: Reggie Dwork Subject: Panettone 1 * Exported from MasterCook * Bread, Panettone 1 Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Christmas Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried apricots -- chopped (196 g) 1/2 cup dried cranberries -- (72 g) 1/2 cup raisins -- (70 g) 1/4 cup dark rum -- (48 g) 1/4 cup hot water 2/3 cup warm water -- (105 to 110F) 2/3 cup granulated sugar -- divided (140 g) 1 teaspoon active dry yeast -- (3 g) 5 cups all-purpose flour -- plus 2 tablespoons all-purpose flour -- (718 g) 1 tablespoon honey -- (18 g) 3 large eggs 1 teaspoon vanilla bean paste -- (5 g) 1 orange -- zested 2 teaspoons kosher salt -- (12 g) 10 tablespoons unsalted butter -- softened, (150 g) 1 tablespoon cold butter -- (15 g) Sweet and bready with a hint of rum, this mile-high Italian take on fruitcake may just become your new favorite. For perfect browning, be sure to use a panettone mold for baking - they're available at most specialty food stores. Makes: 1 (6") Panettone In a medium bowl, combine apricots, cranberries, raisins, rum, and 1/4C hot water. Cover and let stand for at least 8 hours or overnight. In the bowl of a stand mixer fitted with the paddle attachment, combine 2/3C warm water, 1 tablespoon (12 g) sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Add flour, honey, eggs, vanilla bean paste, zest, salt, and remaining sugar. Beat at medium-low speed until combined. Add softened butter, 1 Tbsp (15 g) at a time, beating well after each addition. Increase mixer speed to medium-high, and beat until a smooth and elastic dough forms, about 8 minutes. Drain fruit, discarding liquid. Reduce mixer speed to low. Add fruit, beating just until combined. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with a tea towel, and let stand in a warm, draft-free place (75F) until puffed, about 2 hours. Transfer dough to refrigerator, and refrigerate for 12 to 15 hours. Turn out dough onto a lightly floured surface. Shape into a ball by folding the corners of the dough into the center. Spray a 6" panettone mold with baking spray with flour. Place dough, seam side down, into mold. Cover with a tea towel, and let stand in a warm, draft-free place (75F) until dough nearly reaches the top of the mold, 4 to 8 hours. Preheat oven to 350F. Place panettone on a baking sheet. Using a sharp knife or lame, make a large "X" across top of the loaf. Place cold butter in the center. Bake until a wooden pick inserted in center comes out clean, 1 to 1 1/2 hours, covering with foil to prevent excess browning, if necessary. Remove from oven, and insert 2 long wooden or metal skewers into the base of the loaf (about 2" from the bottom). Hang the bread, upside down, from a deep stockpot to let cool completely, 30 minutes to 1 hour. (This prevents it from sinking. S(Internet address): https://www.bakefromscratch.com/panettone/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 277 Calories; 8g Fat (27.3% calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 230mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1220 --------------- MESSAGE bread-bakers.v119.n050.9 --------------- Date: Fri, 20 Dec 2019 15:54:31 -0800 From: Reggie Dwork Subject: Stollen * Exported from MasterCook * Bread, Stollen Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Christmas Fruit Holidays Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried apricots -- chopped (196 g) 1 cup dried cherries -- (144 g) 1/2 cup golden raisins -- (70 g) 1/2 cup raisins -- (70 g) 1/2 cup dark rum -- (96 g) 3/4 cup warm water -- (105 to 110F) 4 tablespoons granulated sugar -- divided (48 g) 1 tablespoon active dry yeast -- (14 g) 1 large egg 1 vanilla bean -- split lengthwise, seeds scraped and reserved 1 orange -- zested 3 1/2 cups all-purpose flour -- (490 g) 1 teaspoon kosher salt -- (6 g) 1/2 teaspoon grated fresh nutmeg -- (1 g) 1/2 teaspoon ground ginger -- (1 g) 1/2 cup unsalted butter -- softened (115 g) 1/2 cup slivered almonds -- (51 g) 3/4 cup Marzipan -- recipe follows 2 tablespoons unsalted butter -- melted, (30 g) Confectioners' sugar -- for finishing This buttery yeast bread is a German Christmas classic. Studded with rum-spiked dried fruit and filled with homemade marzipan, meet your new holiday addiction. Makes: 2 loaves In a medium bowl, toss together apricots, cherries, raisins, and rum. Cover and let stand for 12 hours. In the bowl of a stand mixer fitted with the dough hook attachment, combine 3/4 cup warm water, 1 tablespoon (12 g) granulated sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. With mixer on medium speed, beat in egg, vanilla bean seeds, zest, and remaining 3 tablespoons (36 g) granulated sugar. In a medium bowl, whisk together flour, salt, nutmeg, and ginger. With mixer on low speed, gradually add flour mixture. Add butter, 1 tablespoon (15 g) at a time, beating until a smooth dough forms, 5 to 8 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Let stand in a warm, draft-free place (75F) until doubled in size, 1 to 2 hours. Line a baking sheet with parchment paper. Turn out dough onto a lightly floured surface. Knead fruit mixture and almonds into dough, discarding any remaining liquid. Cover and let stand for 10 minutes. Divide dough in half. Pat one half of dough into an 8x8" square. Divide Marzipan in half, and shape each into an 8x1" cylinder. Place one cylinder of Marzipan at one end of dough square, and roll up. Pinch ends under, and place on prepared pan. Repeat with remaining dough and Marzipan. Cover and let stand until puffed, 30 minutes to 1 hour. Preheat oven to 350F. Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Brush loaves with melted butter, and sprinkle with confectioners' sugar. Store loaves wrapped tightly in plastic wrap at room temperature for up to 2 weeks. Marzipan Makes about 1 cup 1 1/2 cups (216 g) almond flour 1 1/2 cups (183 g) confectioners' sugar 1 egg white 2 teaspoons (10 g) rosewater 2 teaspoons (10 g) almond extract In the work bowl of a food processor, combine almond flour and confectioners' sugar; pulse until combined. Add egg white, rosewater, and almond extract. Process until mixture holds together. If mixture is too dry, add a bit of water, 1 teaspoon at a time. Store Marzipan wrapped tightly in plastic wrap and refrigerated for up to 1 month. S(Internet address): https://www.bakefromscratch.com/stollen/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 11g Fat (31.1% calories from fat); 5g Protein; 48g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 116mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1220 --------------- MESSAGE bread-bakers.v119.n050.10 --------------- Date: Fri, 20 Dec 2019 19:36:39 -0800 From: Reggie Dwork Subject: Not-So-Traditional American Fruitcake * Exported from MasterCook * Bread, Not-So-Traditional American Fruitcake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Holidays Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried apricots -- chopped (98 g) 1/2 cup dried cherries -- (72 g) 1/2 cup dried cranberries -- (72 g) 1/2 cup golden raisins -- (70 g) 1 vanilla bean -- split lengthwise, seeds scraped and reserved 1 orange -- zested 1 cup bourbon -- (192 g) 1/2 cup pistachio nuts -- finely chopped (72 g) 1/2 cup sliced almonds -- (60 g) 1/2 cup pecans -- finely chopped (56 g) 1/2 cup walnuts -- finely chopped (48 g) 3/4 cup unsalted butter -- softened (173 g) 1 cup firmly packed dark brown sugar -- (240 g) 2 large eggs 1 teaspoon vanilla bean paste -- (5 g) 1 1/2 cups all-purpose flour -- (210 g) 1 teaspoon baking powder -- (4 g) 1/2 teaspoon kosher salt -- (3 g) 1 teaspoon ground cinnamon -- (2 g) 1 teaspoon ground ginger -- (2 g) 2 tablespoons turbinado sugar -- (28 g) Fruitcake is sometimes an acquired taste. This particular version is free of that neon-colored "fruitcake" blend that always shows up on the grocery aisles around the holidays. Instead, we use natural fruits, which are much more appealing. Makes: 1 (9x5") loaf In a medium heatproof bowl, combine apricots, cherries, cranberries, raisins, vanilla bean and reserved seeds, and zest. In a small saucepan, heat bourbon over medium heat (do not boil). Pour hot bourbon over dried fruit. Cover and let stand for 1 hour. Preheat oven to 350F. Line a 9x5" loaf pan with parchment paper, and spray with baking spray with flour. Drain fruit, reserving bourbon. Remove and discard vanilla bean. In a large bowl, toss fruit with pistachios, almonds, pecans, and walnuts. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and ginger. Gradually add flour mixture to butter mixture, beating just until combined. Add fruit-nut mixture, beating just until combined (batter will be thick). Spoon batter into prepared pan, smoothing top with a spatula. Sprinkle with turbinado sugar. Bake until a wooden pick inserted in center comes out clean, 1 1/2 to 2 hours, covering with foil 30 minutes into baking to prevent excess browning, if necessary. Pour reserved bourbon over hot loaf, and let cool completely in pan. Wrap tightly in plastic wrap, and store at room temperature for up to 2 weeks. S(Internet address): https://www.bakefromscratch.com/not-so-traditional-american-fruitcake-2/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 18g Fat (48.4% calories from fat); 6g Protein; 38g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 107mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 1220 --------------- MESSAGE bread-bakers.v119.n050.11 --------------- Date: Sat, 21 Dec 2019 18:12:59 -0800 From: Reggie Dwork Subject: Norwegian Julekake * Exported from MasterCook * Bread, Norwegian Julekake Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup whole milk -- (180 g) 1/2 cup granulated sugar -- (100 g) 1/4 cup unsalted butter -- cubed and softened, (57 g) 1 1/2 teaspoons kosher salt -- (4.5 g) 1/2 cup warm water -- (105F/40C to 110F/43C), (120 g) 1 tablespoon instant yeast -- (6 g) 2 large eggs -- (100 g) 5 1/2 cups all-purpose flour -- (688 g) 1 teaspoon ground cardamom -- (2 g) Cranberry Filling: recipe below Candied Lemon Peel: recipe below -- diced Vanilla Glaze: recipe below In our babka-inspired take on Julekake, we replaced the raisins with rehydrated cranberries. Instead of mixing the cranberries in with the dough, we created a sweet jam-like filling flavored with cardamom and cinnamon. The Vanilla Glaze falls over every ridge and seeps into each crevice of this updated shape. Look to our November/December issue for a guide to shaping your wreath bread! Makes: 1 (12") wreath In a small saucepan, bring milk to a boil over medium heat. Remove from heat; add sugar, butter, and salt, stirring until completely incorporated. Set aside until cooled to 120F (49C) to 130F (54C). In the bowl of a stand mixer fitted with the dough hook attachment, combine 1/2C (120 g) warm water and yeast. Add warm milk mixture. Stir in eggs. With mixer on low speed, add flour and cardamom, beating until combined. Increase mixer speed to medium-low, and beat until smooth and elastic, 5 to 7 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover directly with plastic wrap, and let rise in a warm, draft-free place (75F/24C) until doubled in size, about 1 hour. Line a large baking sheet with parchment paper. On a lightly floured surface, roll dough into a 24x12" rectangle. Spread Cranberry Filling onto dough, leaving a 1/2" border on all sides. Sprinkle with diced Candied Lemon Peel. Starting at one long side, roll up dough, jelly roll style; press edge to seal. Place on prepared pan. Using a serrated knife, cut roll in half lengthwise. With cut sides facing up, carefully twist dough pieces around each other. Form into a circle, pinching ends to seal. Cover loosely with plastic wrap, and let stand in a warm, draft-free place (75F/24C) for 30 minutes. Preheat oven to 350F (180C). Bake until golden brown and internal temperature registers 190F (88C), about 40 minutes. Let cool completely on a wire rack. Drizzle with Vanilla Glaze. Store in an airtight container at room temperature for up to 4 days. Cranberry Filling: Makes about 1 1/2C 1 1/3 cups dried cranberries, (171 g) 1/3 cup granulated sugar, (67 g) 1 tablespoon unsalted butter, cubed, (14 g) 1/2 teaspoon ground cardamom, (1 g) 1/4 teaspoon ground cinnamon In a small saucepan, bring cranberries and water to cover by 1 inch to a boil over high heat. Reduce heat to low, and cook until cranberries are softened, about 20 minutes. Drain cranberries, reserving 2 tablespoons (30 grams) cooking liquid. In the work bowl of a food processor, place warm cranberries, reserved 2 tablespoons (30 grams) cooking liquid, sugar, butter, cardamom, and cinnamon; pulse until mixture has the texture of jam. Let cool completely. Refrigerate in an airtight container for up to 1 week. Candied Lemon Peel: Makes: about 1/2 cup 1 lemon, (99 g) 3/4 cup water, (180 g) 1 1/4 cups granulated sugar, divided (250 g) Peel lemon, and slice peel into 1/4" thick strips. In a small saucepan, bring peel and water to cover by 1" to a boil over medium heat. Boil for 15 minutes. Drain, and rinse with cold water. In same pan, bring 3/4C (180 g) water and 3/4C (150 g) sugar to a boil over medium heat. Add peel. Reduce heat to medium-low, and simmer until peel is softened, 25 to 30 minutes. Drain. Line a rimmed baking sheet with parchment paper. Toss peel with remaining 1/2C (100 g) sugar, and place on prepared pan. Let stand until dry, 1 to 2 days. Freeze in an airtight container for up to 2 months. Vanilla Glaze: Makes: about 1/2 cup 1 cup confectioners' sugar, sifted, (120 g) 1/4 cup heavy whipping cream, (60 g) 1 teaspoon vanilla extract, (4 g) 1/2 teaspoon kosher salt, (1.5 g) In a small bowl, whisk together all ingredients until smooth. Use immediately. S(Internet address): https://www.bakefromscratch.com/norwegian-julekake/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 4g Fat (17.5% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 171mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1221 --------------- END bread-bakers.v119.n050 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved