Date: Sat, 11 Jan 2020 06:40:47 +0000 --------------- BEGIN bread-bakers.v120.n002 --------------- 01. Muffins, Strawberry Muffins With Candied Almonds (Reggie Dwork) 02. Seeded Sourdough Boule (Reggie Dwork) 03. Oatmeal Casserole Bread (Reggie Dwork) 04. Jalapeno Cheese Cornbread (Reggie Dwork) 05. Ottolenghi's Olive Oil Crackers (Reggie Dwork) 06. Potato Bread from Idahoan (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n002.1 --------------- Date: Wed, 08 Jan 2020 19:18:43 -0800 From: Reggie Dwork Subject: Muffins, Strawberry Muffins With Candied Almonds * Exported from MasterCook * Muffins, Strawberry Muffins With Candied Almonds Recipe By :Jerrelle Guy Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups whole milk -- (320 ml) 1 tablespoon fresh lemon zest -- plus 2 tablespoons lemon juice -- from 1 lemon 3 1/2 cups all-purpose flour -- (450g) 1 tablespoon baking powder 1 teaspoon kosher salt 2 eggs -- whites and yolks separated 1 1/2 cups granulated sugar -- plus (300g) 1 tablespoon granulated sugar -- for the topping 1 cup sliced almonds -- (95g) 12 tablespoons unsalted butter -- melted and cooled (1 1/2 sticks or (170g)) 2 cups fresh strawberries -- finely chopped (370g) 1/3 cup freeze-dried strawberries -- optional (5g) 1 tablespoon confectioners' sugar -- optional Classic strawberry muffins get a few modern twists in this cheery take. First, egg yolks replace whole eggs, resulting in a richer, more flavorful crumb. The muffins get a double dose of strawberries: diced fresh berries in the batter and an optional dusting of freeze-dried strawberries on top. Finally, a reserved egg white is tossed with sugar and sliced almonds to make a crunchy topping for the muffins. As always, for the best flavor, pick the ripest, brightest strawberries of the bunch. TIME: 1 hour Heat the oven to 425F. Line a standard muffin tin with 12 paper liners. In a cup, stir together the milk, lemon zest and juice; set aside to curdle. In a medium bowl, sift the flour, baking powder and salt. Whisk to evenly distribute; set aside. In a small bowl, whisk 1 egg white (save the other for another use) with 1 tablespoon granulated sugar until slightly frothy. Fold in the almonds; set aside. In a large bowl, whisk the 1 1/2 cups granulated sugar and butter until combined. Add egg yolks and continue whisking vigorously until the batter is slightly aerated, 1 to 2 minutes. Using a rubber spatula, alternate adding 1/3 of the flour mixture and 1/3 of the milk mixture, folding gently, until you've added three batches of each beginning with the flour and ending with the milk. The batter will be thick. Gently fold in the fresh berries. Divide the batter among the liners in the muffin tin. (The liners will be very full, but the muffins will not rise much while baking.) Pinch the almond mixture between your fingers and let the excess egg whites drain away before dividing evenly all over the tops of the muffins. Bake for 12 minutes, then lower the temperature to 325F and continue baking until a toothpick inserted into the muffins comes out clean, 20 to 22 minutes, rotating the pan halfway through. Let cool for 5 minutes, then gently remove the muffins from the pan to cool completely before serving. In a mortar and pestle, food processor or resealable bag, combine the freeze-dried strawberries and confectioners' sugar, if using, and crush until fine. Dust generously over the cooled muffins using a fine-mesh strainer. Cal 422, Fat 17g, Carb 60g, Sod 272mg, Fiber 2g, Pro 7g Review: The recipe as stated makes 24 muffins using a standard tin. Review: Mine did not turned out dense, but there were more of them than I expected. Twelve regular size and 12 mini ones. I liked the almond detail. Review: I cut the recipe in half, and it yielded 12 regular sized muffins. The muffins turned out on the denser side, but they were still tasty. Next time I may add a bit more strawberry to the batter. Review: Wonderful muffins and I did get a bonus dozen (2 dozen total) from the recipe as written. Review: More like scones than muffins. S(Internet address): https://cooking.nytimes.com/recipes/1020228-strawberry-muffins-with-candied-almonds - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 448 Calories; 20g Fat (39.5% calories from fat); 8g Protein; 61g Carbohydrate; 3g Dietary Fiber; 70mg Cholesterol; 308mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates. NOTES : 2020 - 0108 --------------- MESSAGE bread-bakers.v120.n002.2 --------------- Date: Wed, 08 Jan 2020 19:39:00 -0800 From: Reggie Dwork Subject: Seeded Sourdough Boule * Exported from MasterCook * Bread, Seeded Sourdough Boule Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup ripe sourdough starter -- (170g or 6 oz) 1 cups lukewarm water -- Note*, (227g or 8 oz) 3 cups Unbleached All-Purpose Flour -- Note** 1/4 cup pumpernickel flour -- (26g or 7/8 oz) 1/2 cup Harvest Grains Blend -- (74g or 2 5/8 oz) 1 3/4 teaspoons salt 1 1/2 teaspoons instant yeast TOPPING: 1 large egg white -- whisked until frothy 1 tablespoons artisan bread topping -- Note*** This sourdough loaf is enhanced with whole grains and a generous topping of seeds. Note: * Sourdough starter can vary quite a bit in consistency. Use enough water to make a soft dough. Use 1 to 1 1/4C, 8 to 10 oz, 227g to 283g, more or less as needed. Note: ** Use Unbleached All-Purpose Flour or European-Style Artisan Bread Flour, 3C, 361g, 12 3/4oz. Note: *** or your favorite blend of seeds, (to 2T ), (11g to 21g) (3/8 to 3/4 oz). PREP: 30 mins BAKE: 35 mins. to 40 mins TOTAL: 3 hrs YIELD: 1 loaf In a large mixing bowl, or the bucket of a bread machine, combine the fed sourdough starter and 1 cup of the water, mixing until smooth. Add the remaining dough ingredients, and mix and knead - by hand, mixer, bread machine, or food processor - until you've made a soft dough, adding additional water as needed. Note: If you're using a bread machine, program for the manual or dough cycle. Check the dough's consistency after 7 to 10 minutes of kneading; it should be smooth and elastic. Adjust as necessary with additional flour or water. Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours. Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round. Cover the loaf with lightly greased plastic wrap, and let it rise until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425F. Just before baking, brush with the beaten egg white. Sprinkle with seeds. Use a lame or a very sharp knife to make several slashes across the top of the loaf, asterisk-fashion. Bake the bread for 20 minutes, then reduce the oven temperature to 350F and continue to bake for an additional 15 to 20 minutes, until the loaf is golden brown and a digital thermometer inserted into the center registers 190F. Remove the bread from the oven, and cool it on a rack. Store bread at room temperature, well wrapped, for several days; freeze for longer storage. Review: This recipe is similar to the KAF Sourdough Boule, which I've also made. Both are great breads even though they may not be what some bakers consider an authentic sourdough. The crumb is moist, tender, and while not as open as a true sourdough, it's not dense and tight either. I didn't have the Harvest Grains Blend and subbed a mix of pumpkin, sunflower and flax seeds, as well as bulgur and amaranth. The seed mix measured 2/3 cup. My starter was unfed, but bubbly at room temperature. I added 2 rounded tablespoons of vital wheat gluten, but that was the only change I made to the recipe. I measured out 1 1/2 cups water and used all but a tablespoon of it to form a dough that was soft and tacky, but not sticky. The first rise was 2 hours and the dough had doubled. I proofed the dough for the second rise in a dutch oven for just over an hour, and baked it in a preheated oven without preheating the dutch oven first. The bread took longer to bake than the published time. It baked for 20 minutes at 425F with the lid on, and 40 minutes at 350F with the lid off. The crust wasn't as dark as the loaf pictured with the recipe, but the bread was done, with an internal temperature of 205F. Even though the crust isn't dark, it's thin and crisp. I didn't do the egg white wash because I find that it sometimes softens the crust, and I prefer a crispy crust. S(Internet address): https://www.kingarthurflour.com/recipes/seeded-sourdough-boule-recipe Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; trace Fat (2.5% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 272mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. NOTES : 2018 - 0730 --------------- MESSAGE bread-bakers.v120.n002.3 --------------- Date: Wed, 08 Jan 2020 19:43:20 -0800 From: Reggie Dwork Subject: Oatmeal Casserole Bread * Exported from MasterCook * Bread, Oatmeal Casserole Recipe By :Red Star Yeast Co. Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp Active Dry Yeast 2 3/4 cups bread flour 1/2 cup rolled oats -- quick or regular 1 1/2 tsp salt 1 cup water 3 Tbsp vegetable oil 3 Tbsp molasses -- light 1 egg -- room temperature Egg wash: 1 egg white -- mixed with 1 tsp water -- optional Oats -- for topping, optional This rustic, no-knead loaf is slightly sweet, thanks to a touch of molasses, and oatmeal gives it a nice, chewy texture Makes: 1 loaf Combine yeast, 1 1/2 cups flour, oats and salt. Heat water, oil and molasses to 120-130F. Add liquids to flour mixture; blend on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, gradually stir in remaining flour to make a stiff batter. Scrape batter from side of bowl. Cover; let rise in warm place until doubled, about 30 to 40 minutes. Stir down batter. Pour into 1 1/2 - or 2-quart casserole dish or skillet. Let rise in warm place about 30 minutes. Lightly brush with egg wash and sprinkle oats over the top of loaf (optional). Bake in preheated 375F oven 40 to 50 minutes or until well browned on sides and top. Remove from casserole dish/skillet. If desired, brush with butter; cool on rack. You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe Question: What size in inches size skillet do I use for The Oatmeal Casserole Bread? I have a 10" and 12". Thanks Response: You can use either size. The 10" skillet will yield a bit taller loaf than the 12" skillet. S(Internet address): https://redstaryeast.com/recipes/oatmeal-casserole-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 3g Fat (23.1% calories from fat); 4g Protein; 19g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1219 --------------- MESSAGE bread-bakers.v120.n002.4 --------------- Date: Wed, 08 Jan 2020 19:54:34 -0800 From: Reggie Dwork Subject: Jalapeno Cheese Cornbread * Exported from MasterCook * Cornbread, Jalapeno Cheese Recipe By :Paula Montenegro Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbs unsalted butter -- + 7 Tbs unsalted butter -- chilled and diced 1 cup chopped onion -- (1 small medium) 1 cup corn kernels 1/2 cup red pepper -- seeded, deveined and finely chopped 2 Tbs jalapenos -- seeded and finely chopped 1 3/4 cups yellow cornmeal 1 1/4 cups all-purpose flour 1/4 cup sugar 1 Tbs baking powder 1 1/2 teaspoons salt 1/2 teaspoon baking soda Freshly ground pepper 1 1/2 cups buttermilk -- or whole milk 3 large eggs 1 1/2 cups grated fontina cheese -- packed, or mild cheddar cheese This jalapeno cheese cornbread delivers big time. It's cheesy, it's spicy, it has fresh corn, and it's so easy to make! No beating is required, it comes together in 15 minutes and bakes to a golden, wonderfully textured quick bread. Prep: 20 min Cook: 40 min Total: 1 hr Preheat oven to 400F /200C Butter round or square 9" springform pan. In a skillet over medium heat melt butter. Add onion and red pepper and cook for a few minutes until a little browned. Add corn and jalapenos and cook for 1 more minute. Remove from heat and reserve. In a large bowl mix cornmeal, flour, sugar, baking powder and soda, salt and pepper. Add cold butter and rub with your palms until mixture resembles coarse sand. In a small bowl mix buttermilk and eggs. Add all at once to the dry mixture and mix just to combine. Add cheese and sauteed vegetables and mix well. Pour into prepared pan and bake 30 to 40 minutes, until golden and tester comes out clean. Let cool on wire rack. Notes: Half recipe: you can make a smaller bread by halving this recipe, using 2 small eggs and an 8" pan. Corn: I use frozen corn because it's available year-round, but fresh corn can be used and even better if it's grilled or roasted. Cheese: my favorites are white cheddar and fontina. Look for a semi-hard cheese that is sharp in flavor. Jalapenos: I like fresh peppers, but canned work just as well. I even used jalapenos in adobo once (a very small amount as they are very spicy) and the cornbread was amazing. Cal 335, Fat 17g, Carb 36g, Sod 777mg, Pro 10g Review: I made this tonight to go along with some minestrone soup. It was really delicious and quite substantial with the addition of all those veggies. I would absolutely make this again. Thanks! S(Internet address): https://vintagekitchennotes.com/double-cornbread-with-red-pepper/#tasty-recipes-11846 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 315 Calories; 15g Fat (42.2% calories from fat); 10g Protein; 36g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 602mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1112 --------------- MESSAGE bread-bakers.v120.n002.5 --------------- Date: Wed, 08 Jan 2020 20:05:24 -0800 From: Reggie Dwork Subject: Ottolenghi's Olive Oil Crackers * Exported from MasterCook * Crackers, Ottolenghi's Olive Oil Recipe By :Paula Montenegro Serving Size : 25 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 g all-purpose flour -- (Scant 2C), plus extra for dusting 1 teaspoon baking powder 115 ml water -- (Scant 1/2C) 25 ml olive oil -- plus extra for brushing, (5 tsp) 1/2 teaspoon salt 1/2 teaspoon smoked paprika Pinch cayenne pepper 1/4 teaspoon freshly ground black pepper Sea salt flakes -- and sesame seeds, for sprinkling Crisp, with a hint of sea salt and sesame seeds, these Olive Oil Crackers are the best reason to get the rolling pin out. The seeds add a lot of crunchiness. They come together quickly and keep for days. Prep: 75 min Cook: 10 min Total: 1:25 hrs In a large bowl, mix together flour, baking powder, salt and spices. Add flour and water, and mix with a fork first and your hands then, to form a soft dough. It needs to have a firm consistency, but add more water if too dry, a few drops at a time. Cover with plastic wrap and refrigerate for 1 hour. This is necessary for the dough to relax so it can be stretched. Preheat the oven to 425F / 220C. Line baking sheets with wax paper. Turn out the dough onto a clean surface or countertop, lightly dusted with flour. Cut pieces of dough, about the size of a whole walnut. Roll each piece until as thin as possible without tearing. You need to work with several pieces at a time, stretching them as much as you can and letting them rest. Then go back to the first one and stretch it a little bit more. Place the dough rounds on the sheets, brush them with olive oil and sprinkle with sea salt flakes and sesame seeds. Bake for about 6 or 7 minutes, until blistered, golden and dry. Remove from baking sheet and let cool on wire rack. Keep in a tin or airtight container. Tips & tricks for making this recipe: Resting: once you have a good dough - no dry spots, not overly wet either - let it rest for 1 hour. The dough needs to relax in order to become pliable enough to roll thinly. Flour has gluten and it develops when you work it. The resting period makes this gluten structure relax and allow the dough to become more elastic. Rolling: the dough nuggets need to be rolled thin, otherwise, your crackers will be thick and not crunchy enough. If you see that you roll the dough and it shrinks back, it needs to relax some more. Leave it covered with a clean kitchen towel for a few minutes and try again. Eventually, it will roll to the desired thickness. Toppings: I brush the rolled pieces with water and sprinkle with Maldon salt and sesame seeds. Press them gently so they adhere to the dough. Many of them will fall anyway after baking, so you might consider adding the sesame seeds when you make the dough ball. So you have the seeds in the dough and not as a topping. Or omit them altogether. Keeping: they keep well for a week if kept in airtight tins (ideally) or containers. Metal tins with good lids are the best. Cal 52, Fat 2g, Carb 8g, Sod 47mg, Pro 1g S(Internet address): https://vintagekitchennotes.com/ottolenghi-olive-oil-crackers/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 1g Fat (20.7% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0712 --------------- MESSAGE bread-bakers.v120.n002.6 --------------- Date: Thu, 09 Jan 2020 21:59:01 -0800 From: Reggie Dwork Subject: Potato Bread from Idahoan * Exported from MasterCook * Bread, Potato Bread from Idahoan(r) Recipe By :Idahoan Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Low Fat Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Idahoan(r) Original Mashed Potatoes -- Note * 1 1/2 cups warm water 4 1/2 tsp active dry yeast -- (.25 oz) 2 pkgs)) 2 tablespoons sugar 2 tablespoons melted cooled butter -- or oil 1 tablespoon salt 4 1/2 cups all-purpose flour -- or more as needed If you've ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread and, unlike a lot of homemade breads, these loaves stay soft for a surprising number of days. Prep: 25 min Cook: 35 min Ready In: 3 hr Preheat oven to 350F. In a mixing bowl, combine warm water and yeast; let stand for several minutes. Prepare the instant mashed potatoes and stir into yeast mixture along with sugar, butter, and salt; mix well. Stir in enough flour to make a soft dough. Turn dough out onto a floured surface and knead 5 to 8 minutes, or until dough is smooth and elastic, adding flour as needed. Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf. Place in 4 x 8" loaf pans, cover, and let rise 30 to 45 minutes, or until doubled. Bake 30 to 35 minutes, or until lightly browned. Cool on wire rack. Note: * Or try one of our flavored varieties to add some extra flair. Cal 80, Fat 1g, Carb 15g, Sod 239mg, Fiber 0.6g, Pro 2g Review: I too was confused at first whether the recipe called for dry flakes, or prepared instant flakes. Having made other bread and cake recipes using potatoes, and looking at the water to flour ratio, I decided prepared potatoes would be the best. I did not hand knead, but used my KitchenAid mixer to knead the dough on speed 2 for about 3 minutes. The recipe produces a rich flavor and a soft, almost moist texture. While the loaves are a little on the small side, they would be perfect for toast and jam or breakfast breads, or just to eat slathered with butter. Additionally, I brushed the tops with butter directly after removing them from the oven, to accomplish a soft buttery top. (I do this with almost all of my bread recipes). Review: This is a good bread. Instead of kneading, I made this in my Kitchenaid mixer. I[m not sure if I did something incorrect, but I needed more water than called for. It turned out very good. Will probably make again. Review: Have made this several times now. Made the first time exactly as written and it was delicious. It is sooo good toasted with butter and marmalade or jam. My son loves to make sandwiches with it. I now switch out 2 cups of the AP flour for whole wheat flour for a nuttier flavor. Super easy recipe to follow and has turned out perfect every time I've made it. Review: Fantastic recipe! Next time I'll play with add-ins (whole wheat, flax meal, wheat germ, etc). I spritzed the oven with water and buttered the tops for the last 20 minutes. Made a lovely crust. Review: I love this bread!! I diced & boiled regular potatoes, mashed them, & measured out 1 cup. It turned out great!! This may be my new "go-to" recipe for regular bread. Thanks for sharing! S(Internet address): https://www.allrecipes.com/recipe/239333/potato-bread-from-idahoan/ " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 1g Fat (10.6% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 222mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0109 --------------- END bread-bakers.v120.n002 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved