Date: Mon, 20 Jan 2020 06:00:56 +0000 --------------- BEGIN bread-bakers.v120.n003 --------------- 01. Re: Ottolenghi's Olive Oil Crackers (v120n002) (John Embleton) 02. Homemade Bagels 1 (Reggie Dwork) 03. Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans (Reggie Dwork) 04. Pimento Cheese Biscuits (Reggie Dwork) 05. Classic Cottage Loaf (Reggie Dwork) 06. Crepes (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n003.1 --------------- Date: Mon, 13 Jan 2020 11:58:37 +1300 From: John Embleton Subject: Re: Ottolenghi's Olive Oil Crackers (v120n002) Hi Reggie, Thanks so much for continuing to publish this wonderful bread bakers Digest. I have been reading it for years and always find something useful in each edition. I just want to pass on a tip re the Ottolenghi's Olive Oil Crackers in last week's edition . I always use a pasta machine for rolling cracker dough. You still need to rest the dough as per the recipe instructions but the pasta machine makes it so much easier and faster to roll a dough thin enough for crackers compared to a rolling pin. Once the dough is formed into sheets it can be cut to shape using a knife or cookie cutters of your choice. Best Regards, John --------------- MESSAGE bread-bakers.v120.n003.2 --------------- Date: Mon, 13 Jan 2020 16:17:45 -0800 From: Reggie Dwork Subject: Homemade Bagels 1 * Exported from MasterCook * Bagels, Homemade 1 Recipe By :Makinze Gore Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE DOUGH Cooking spray 1 1/2 c. lukewarm water 2 1/4 teaspoons active dry yeast -- (1/4-oz.) 2 tsp. granulated sugar 4 c. bread flour -- plus more for surface 2 tsp. kosher salt 1 tbsp. barley malt syrup FOR BOILING 1 tbsp. barley malt syrup FOR THE TOPPINGS Egg wash Poppy seeds Sesame seeds 1 tbsp. sesame seeds 1 tbsp. poppy seeds 1 tbsp. minced garlic 1 tbsp. minced onion 1 tbsp. flaky sea salt Melted butter Cinnamon sugar Looking for a weekend project? Bagels are just the thing to master. There's nothing better than waking up to fresh bagels and when it's your own hard work it's even better. One batch of dough can turn into everything, poppy seed, sesame seed, cinnamon sugar, or any of your favorite bagels! Note: If you aren't able to find barley malt syrup you can use honey instead! PREP: 10 MINS TOTAL: 12:05 Grease a large bowl with cooking spray. In a small bowl or glass measuring cup, add water and sugar and sprinkle yeast on top. Let sit until frothy, about 10 minutes. In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, malt syrup, and yeast mixture. Mix on medium speed until dough is smooth and smacks against the side of the bowl and holds its shape, about 10 minutes. Place dough in prepared bowl and cover with a kitchen towel and let rise at room temperature for 1 1/2 hours or until doubled in size. Line a large baking sheet with parchment paper. Place dough on a floured surface and divide dough into 10 equally sized portions. Roll each portion into a smooth ball, then poke your index finger through the middle and stretch dough with your finger to create a ring. Place bagels on prepared baking sheet. Wrap in plastic wrap and refrigerate for at least 8 hours and up to overnight. Preheat oven to 425F and line two large baking sheets with parchment paper and grease well with cooking spray. Unwrap bagels, cover with a kitchen towel, and let sit at room temperature for 1 hour. To a large pot of water, add malt syrup. Bring to a boil. Working in batches of 2 to 3 at a time, add bagels to boiling water. Boil for 1 minute then flip and boil on other side for 1 minute more. Remove from water and place on prepared baking sheet. Repeat with remaining dough. For poppy seed or sesame seed: Brush bagels with egg wash on tops and sprinkle seeds over. Bake until deeply golden, 20 to 25 minutes. For everything seasoning: Combine sesame seeds, poppy seeds, minced garlic, minced onion, and sea salt in a small bowl. Bake bagels for 20 minutes, then remove from oven and brush with egg wash on top. Sprinkle with seasoning and bake until deeply golden, 5 minutes more. For cinnamon sugar: Brush bagels with egg wash and bake until deeply golden, 20 to 25 minutes. Let cool 10 minutes, then brush with melted butter and dip into cinnamon sugar. S(Internet address): https://www.delish.com/cooking/recipe-ideas/a30324798/homemade-bagel-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 2g Fat (7.6% calories from fat); 7g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 943mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0113 --------------- MESSAGE bread-bakers.v120.n003.3 --------------- Date: Tue, 14 Jan 2020 15:48:21 -0800 From: Reggie Dwork Subject: Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans * Exported from MasterCook * Bread, Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans Recipe By :Gerardo Gonzalez Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Food Processor Posted Potatoes Quickbread Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sweet potatoes -- (about 1 large potato) 1/4 cup whole milk 2 large eggs 3/4 cup vegetable oil -- such as canola 1 tablespoon vanilla extract 1 1/2 cups dark brown sugar 1 3/4 cups cake flour 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda Butter -- for greasing loaf pan 3 tablespoons caramel sauce -- store-bought or dulce de leche 1/4 teaspoon flaked sea salt -- such as Maldon, for sprinkling 1 1/2 teaspoons Aleppo pepper flakes 1/4 cup chopped toasted pecans Gently spiced pecans and a salty caramel topping give this morning treat a savory dimension. ACTIVE: 20 minutes TOTAL: 2:35, plus cooling time Makes 1 small loaf Preheat oven to 400F minutes. Butter a 9-by-5" loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl. Lower the oven to 325F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed. Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours. Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving. Review: I absolutely love this recipe. I topped it with a praline topping rather than a caramel sauce, and it was amazing. Definitely a keeper. Review: I have made this bread several times and really like it. The ingredients scream fall, and the combination of the caramel sauce and the flaked salt on top make it a winner in my book. I have not been able to find the Aleppo pepper but don't miss it in this recipe (my family and friends can't tolerate heat). Review: Love this recipe. Have made it many times. I sub Cayenne pepper for Aleppo and even sprinkle it in the batter for added heat. Always a hit at work and with friends! Review: Excellent recipe. It has become my favorite over Pumpkin Bread. I cut the oil down to 1/2 Cup and it still comes out moist. Not having found aleppo spice, I used Trader Joes Sweet and Spicey Pecans on top. Just a hint of spice and crunch! Review: I made this for a holiday party and it was a big hit! Easy to make and a nice presentation. The sweet potato makes the loaf nice and moist, with hints of spice and a nice crunchy topping - you can't go wrong. I would make this recipe again because I barely got to have any! Review: The Aleppo pepper flakes were a great discovery - described by the spice store guy as "like chil flakes but with more flavour". Will look for recipes with this yummy spice. The recipe was so intriguing that I had to try it despite my diabetes...worth every darn carbohydrate and calorie!!! I used a teaspoon of cinnamon and substituted blanched almond sticks for the pecans only because I didn't have any - I'm sure they are the best choice. The dulce de leche is the perfect foil for the spice and nuts and flaked salt. I would call this an inspired recipe and encourage you to try it. I will use only 1 cup of brown sugar though next time as it was almost too sweet for me. A huge hit with guests. Review: I don't usually review recipes but I had to say that this was WONDERFUL. I made a double batch to take to work and the bread disappeared in minutes. I was concerned at first that there were no spices in the bread itself. I expect cinnamon and nutmeg in this sort of bread recipe. And the bread on its own was a little one-note. But once the pecans, caramel, salt and Aleppo pepper were added... it transformed the bread to something spectacular. I will say that I made a few small tweaks based on my own likes... I added about 3/4 cup dried cranberries to the batter and substituted 1/2 c unsweetened applesauce for 1/2 c of the oil. Next time I will add chopped pecans to the batter as well. I like the texture in bread recipes. Unbelievably moist, this was a huge hit at work! Regarding the Aleppo pepper... I had to search online to find it, but was able to get it from an online spice retailer with free shipping. NOT like the pepper flakes you buy in the grocery store... if you are going to make this recipe, I recommend finding this ingredient and using it. I think an ounce was $5 and I received it within a few days of order. Review: This is the first review I've written on Epicurious, simply because this recipe is SO DELICIOUS. It is absolutely perfect -- far better than pumpkin bread, which I also love. I'm not sure how, but it tastes like hot, buttery pancakes and not at all like sweet potatoes. S(Internet address): https://www.epicurious.com/recipes/food/views/sweet-potato-bread-with-caramel-and-aleppo-spiced-pecans-51249830 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 689 Calories; 33g Fat (42.3% calories from fat); 6g Protein; 94g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 500mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6 Fat; 3 1/2 Other Carbohydrates. NOTES : 2020 - 0114 --------------- MESSAGE bread-bakers.v120.n003.4 --------------- Date: Tue, 14 Jan 2020 17:31:30 -0800 From: Reggie Dwork Subject: Pimento Cheese Biscuits * Exported from MasterCook * Biscuits, Pimento Cheese Recipe By :The Southern Lady Cooks Serving Size : 18 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon granulated sugar -- optional 1/2 teaspoon garlic powder pinch cayenne -- optional 6 tablespoons butter 4 oz pimientos -- drained 1 cup shredded sharp cheddar cheese 1 1/4 cups buttermilk Smoky paprika -- optional These little biscuits just can't be beat when it comes to a delicious Southern recipe your family and friends will love. Make these for any gathering, for a tailgating party, holidays or just anytime you want something so good you won't be able to stop eating them. They would make great appetizers if you use a small biscuit cutter or you could make these as drop biscuits, too. These biscuits are so soft and fluffy, they just melt in your mouth. They go well with any meal. We eat them reheated in the microwave and slathered with butter as a snack. I see no reason why you could not freeze these biscuits if you want. Prep: 15 min Cook: 15 min Total: 30 min Whisk together the flour, baking powder, baking soda, salt, sugar, garlic powder and cayenne in a large bowl. Cut in the butter until mixture resembles coarse crumbs. I have my butter very cold and grate it with a hand grater into the flour. Add pimentos and cheese to flour mixture and stir in buttermilk with a spoon (you can use more or less buttermilk just until you have a ball of dough you can pick up). Put dough out onto a floured surface and cut into biscuits. Place biscuits on a baking sheet close together and brush tops with either melted butter or buttermilk. I use buttermilk. Sprinkle on smoky paprika. Bake in preheated 425F oven for 12 to 15 minutes until brown on top. Note: I use a small square biscuit cutter. You may get less biscuits with a larger cutter. Question: about how large a slab do you pat the dough to be? Response: I make the dough about 3/4 to an 1" thick and get as many biscuits as I can, then if there is extra, I pat it out again and start over. I do this several times. S(Internet address): https://thesouthernladycooks.com/pimento-cheese-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 6g Fat (46.8% calories from fat); 4g Protein; 12g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 251mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0615 --------------- MESSAGE bread-bakers.v120.n003.5 --------------- Date: Tue, 14 Jan 2020 17:40:12 -0800 From: Reggie Dwork Subject: Classic Cottage Loaf * Exported from MasterCook * Bread, Classic Cottage Loaf Recipe By :Paul Hollywood Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g white bread flour -- plus extra for dusting 7 g instant yeast 7 g fine salt 50 g lard -- cut into small pieces and softened oil -- for greasing This is a classic British crusty loaf. It's easy to make and suitable for everything from dunking in bowls of hearty soup to serving up with cheese and pickles in a homemade Ploughman's. Hands on time: 20 minutes, plus rising Bake: 40 minutes Baking sheet lined with baking paper Tip the flour into a large bowl and add the yeast to one side and the salt to the other. Add the lard and pour in about 225-250ml of water. Mix using one hand, then add a further 75-100ml of water (you may not need it all, or you may need a little more), a little at a time, until all the flour is incorporated and the dough is soft but not soggy. Tip the dough onto a lightly floured work surface and knead for 5 to 10 minutes, until it is smooth and silky. Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise until doubled in size. This will take at least 1 hour and can take 2 to 3 hours, or longer, depending on the room temperature. Tip the dough onto a lightly floured surface and fold it inwards repeatedly to knock out the air and ensure that it rises upwards, rather than outwards. This is especially important in a freestanding loaf without a tin to support it. Tear off one third of the dough and set aside. Shape the larger piece into a ball by first flattening the dough into a rough rectangle, then rolling it into a thick oblong. Turn the dough so that the longer edge is running away from you and flatten it slightly. Now fold in the two ends to the centre and press them down, so you end up with a chunky, squarish shape. Turn the dough over, so that the join is underneath. With your palms turned upwards, put your hands on each side, slightly under the dough. Move the cob around, tucking the dough neatly under itself as it turns. You are gently forcing the sides of the dough down and underneath, to create a smooth, taut top and a rough underside. Avoid using too much extra flour during shaping. Place the ball of dough on the prepared baking tray. Repeat the rolling and shaping for the smaller piece of dough, then place the smaller ball on top of the larger ball. Flatten the top slightly, then dust your middle finger and forefinger with flour and push them through the centre of the loaf all the way to the bottom. Use a sharp knife to make 8 slashes in the surface of both the top and larger lower part of the loaf. Place the tray inside a large, clean plastic bag and leave to prove for 1 hour, or until well risen, and springy when prodded. Meanwhile, heat the oven to 230C/210fan/415F/Gas 6-7 and put a roasting tray in the bottom of the oven to heat up. Remove the risen loaf from the bag and dust with flour. Fill the roasting tray with cold water to create steam and put the bread in the oven. Bake for 15 minutes, then lower the oven to 190C/170C/375F/Gas 5 and bake for a further 20 to 25 minutes, until crusty, golden brown and the base sounds hollow when tapped. (If not, put it back into the oven for another 5 minutes.) Transfer the baked loaf to a wire rack to cool. S(Internet address): http://thegreatbritishbakeoff.co.uk/classic-cottage-loaf/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 4g Fat (23.6% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 170mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2019 - 0829 --------------- MESSAGE bread-bakers.v120.n003.6 --------------- Date: Tue, 14 Jan 2020 17:49:50 -0800 From: Reggie Dwork Subject: Crepes * Exported from MasterCook * Bread, Crepes Recipe By :Zoe Francois Serving Size : 25 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups whole milk 3 large eggs 1 1/2 cups all-purpose flour -- (6 3/4 oz.) 3 Tbs. unsalted butter -- melted, more at room temp for cooking, (1 1/2 oz.) 2 Tbs. granulated sugar 1 1/2 tsp. pure vanilla extract 1/8 tsp. kosher salt This basic crepe is simple and delicious with a hint of vanilla that does justice to both sweet and savory fillings. Yield: about 25 8" crepes Combine the milk and eggs in a blender. Add the flour, butter, sugar, vanilla, and salt, and blend until smooth, scraping down the sides of the blender halfway through, about 1 minute total. Cover and refrigerate for several hours or overnight. To cook the crepes, gently stir the chilled batter to recombine. Heat an 8" crepe pan or skillet over medium-low heat. Lightly butter the pan and pour a scant 1/4 cup (about 1 fl. oz.) of the batter into the center of the pan while tilting to swirl and evenly coat the surface. Cook until the bottom and edge turn golden brown. Using a small spatula, lift the edges of the crepe, then lift and flip. (The first crepe is usually a mess, so don't despair if it isn't perfect.) Cook the second side for just a few seconds, until golden in spots. Slide the crepe onto a cooling rack. Repeat with the remaining batter, adding more butter to the pan as needed. You can stack the crepes as you cook them; they won't stick. Tip: To refrigerate or freeze crepes for later use, stack them between sheets of wax or parchment paper. Put the stack in an airtight container or wrap in plastic wrap. Warm in a dry pan if you like a crisp crepe or with a little butter to keep it moist. Cal 70, Fat 3g, Carb 8g, Sod 25mg, Pro 2g Review: The first crepe is always a messy one, but the others will be perfect with this recipe. I make these with the cheese blintzes with strawberry sauce on this site, and my family loves it. Review: This was so easy and the crepes turned out perfectly. I love that the batter is made in advance. For some reason I only got 12 crepes out of it though? Recipe says it will make 25. My crepes were 8", as directed. Review: This is a SOLID crepe recipe. I wouldn't bother looking for any other. So delicious, any way you serve them! Once you get past the first "messy" crepe, the rest are beautiful. But don't let your pan get too hot. Review: This is the only recipe you will need for crepes whether sweet or savory. I usually always make dessert crepes. So much better than those paper like crepes that have no taste, aren't pliable at all and taste like cardboard that you get at the grocery. It's quick, easy and delicious. My sister was amazed at how simple they were to make and how very delicious. Keep this recipe it's the best. S(Internet address): https://www.finecooking.com/recipe/crepes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 3g Fat (38.2% calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 29mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0610 --------------- END bread-bakers.v120.n003 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved