Date: Sun, 15 Mar 2020 07:24:44 +0000 --------------- BEGIN bread-bakers.v120.n011 --------------- 01. Pumpkin Crunch Knots (Reggie Dwork) 02. Italian Easter Bread 1 (Reggie Dwork) 03. Rosemary Parmesan Soda Bread (Reggie Dwork) 04. Multigrain Seed Biscuits (Reggie Dwork) 05. Caramelized Onion and Olive Focaccia (Reggie Dwork) 06. Vermont Whole Wheat Oatmeal Honey Bread (Reggie Dwork) 07. Best 100 Calorie Blueberry Muffins (Reggie Dwork) 08. Pumpkin-Chai Muffins (Reggie Dwork) 09. Beer Bread (Reggie Dwork) 10. Bacon Guinness Chocolate Pancakes (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n011.1 --------------- Date: Sat, 07 Mar 2020 22:56:38 -0800 From: Reggie Dwork Subject: Pumpkin Crunch Knots * Exported from MasterCook * Buns, Pumpkin Crunch Knots Recipe By :Bob's Red Mill Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1/2 cup Whole Milk -- warmed to 110F (118 mL) 2 1/4 tsp Active Dry Yeast 1 Tbsp Light Brown Sugar -- (14g) 3 cups Unbleached White All-Purpose Flour -- (413g) 1/2 cup canned Pumpkin Purée -- (123g) 2 Tbsp softened unsalted Butter -- (29g) 1 1/2 tsp Salt Filling 1/4 cup Granulated Sugar -- (48g) 2 tsp ground Cinnamon -- divided 1/2 cup unsalted Butter -- room temperature, divided (114g/1 stick) 1/2 cup Packed Brown Sugar -- (110g) 3/4 tsp Ground Ginger 1/2 tsp freshly grated Orange Zest 1/2 tsp Ground Nutmeg 1/4 tsp Ground Cloves 1/4 tsp Salt These pumpkin crust knots are impressive and tasty! Easy to make and bursting with pumpkin spice flavor, they're a great breakfast option or after school snack for crisp fall days. PREP: 20 minutes COOK: 15 to 20 minutes PASSIVE: 50 minutes -1 hour In a stand mixer add warmed milk, yeast and sugar. Whisk to combine and let sit until foamy, about 5 minutes. Add remaining ingredients for the dough to the bowl. Attach the bowl to the mixer and fit it with the dough hook. Turn to medium speed and mix until dough comes together and wraps itself around the dough hook (if dough seems too dry, add 1-2 tablespoons of milk). Continue to mix until dough is smooth and elastic, about 3 to 4 minutes. Remove dough from mixer and shape into a ball. Transfer dough to a medium mixing bowl greased with cooking spray. Cover bowl with plastic wrap and let rise for 45 minutes-1 hour, or until doubled in height. Preheat oven to 375F. Line a baking sheet with parchment paper and set aside. In a small bowl add granulated sugar and 1 teaspoon cinnamon. Whisk to combine and set aside. On a floured work surface, roll the dough into a rectangle that's roughly 16 x 16 1/4" thick. Use an offset spatula to spread 4 tablespoons butter over the dough. Evenly sprinkle the surface with the spiced sugar mixture. Fold dough in half onto itself, like a sandwich. Use a knife to cut down the center vertically, and then cut horizontally into 12 strips. Twist each strip, and then tie into a rough knot. Place on prepared baking sheet (6 knots per pan). In a small bowl, melt the remaining 4 tablespoons butter in a microwave. Add brown sugar, remaining teaspoon of cinnamon, ginger, orange zest, nutmeg, cloves and salt. Stir to combine. Spoon roughly 1 1/2 teaspoons brown sugar mixture over the top of each knot. Place pans in the oven and bake knots for 15 to 20 minutes, or until golden, rotating pan halfway through baking. Serve warm. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/pumpkin-crunch-knots - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 10g Fat (34.7% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 342mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0307 --------------- MESSAGE bread-bakers.v120.n011.2 --------------- Date: Sun, 08 Mar 2020 23:23:19 -0700 From: Reggie Dwork Subject: Italian Easter Bread 1 * Exported from MasterCook * Bread, Italian Easter 1 Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Step 1 (Starter) 3 tablespoons cool water -- plus 1 teaspoon cool water 1/4 teaspoon sugar 1 1/2 teaspoons active dry yeast 7 tablespoons unbleached all-purpose flour Step 2 2/3 cup unbleached all-purpose flour 4 large egg yolks 3 tablespoons cool water 2 teaspoons sugar Step 3 6 tablespoons unsalted butter -- room temperature (very soft), cut into 6 pieces, (3/4 stick) 5 tablespoons sugar 2 large egg yolks 2 tablespoons lukewarm whole milk 1 tablespoon honey 2 1/4 cups unbleached all-purpose flour Step 4 1/2 cup cool water 1 1/2 teaspoons active dry yeast 2 cups unbleached all-purpose flour 1 cup unsalted butter -- room temperature (very soft), cut into 12 pieces, (2 sticks) 6 tablespoons sugar 4 large egg yolks 3 tablespoons lukewarm whole milk 2 teaspoons vanilla extract 1 1/2 teaspoons fine sea salt 1 1/2 cups chopped candied orange peel* -- (about 10 oz) Step 5 1/2 cup all-purpose flour -- (about) 2 dove-shaped paper baking molds -- (size C3) Step 6 (Glaze and baking) 1 cup sugar 1/2 cup whole unblanched almonds 3 large egg whites 1/4 teaspoon almond extract 1 1/3 cups sliced almonds Powdered sugar These traditional holiday loaves are made in several easy steps over about 18 hours. We recommend doing steps one through four on the first day, since step four includes an eight- to ten-hour rising that, ideally, could be done overnight. Then finish the next day. You can use two buttered and floured nine-inch-diameter springform pans instead of the dove-shaped paper molds. For step 1 (Making starter): Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially, the starter, or biga is firm and compact, but it softens and becomes puffy and spongy after rising.) For step 2: Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat until blended, scraping down sides of bowl often, about 5 minutes (dough will be soft and thick). Scrape dough off hook; remove hook. Cover bowl with plastic. Let dough rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, shiny, and slightly puffed. For step 3: Reattach clean dough hook. Add first 5 ingredients in step 3 to dough; beat until blended. Add flour. Beat at low speed until smooth, scraping down bowl and hook often, about 5 minutes (dough will be firm and compact). Scrape dough off hook; remove hook. Cover bowl with plastic; let dough rise at room temperature until lighter in texture and slightly puffed, about 3 1/2 hours. The dough will double in volume and become lighter in texture but less glossy. For step 4: Reattach clean dough hook. Mix water and yeast in small cup. Let stand until yeast dissolves, about 10 minutes; add to dough. Add 1 1/3 cups flour, half of butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes. Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk, vanilla extract, and salt. Beat at low speed until blended, about 3 minutes. Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange peel. Beat dough until well blended, about 5 minutes. Scrape dough into very large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise at room temperature until doubled and indentation remains when 2 fingers are pressed about 1/4 inch into dough, 8 to 10 hours. For step 5: Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured work surface (dough will be soft and sticky). Gently toss dough in flour until easy to handle. Brush away excess flour. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 10-inch-long log. Arrange 1 log crosswise in each paper baking mold, curving ends to fit. Roll each remaining dough piece into 11-inch-long log, slightly tapered at ends. Place 1 log across dough in each mold. (If using 2 springform pans, divide dough in half; place half in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 3 1/4 hours. For step 6 (Glaze and baking): Position rack in bottom third of oven and preheat to 375F. Finely grind sugar and whole almonds in processor. Add egg whites and almond extract; blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond glaze over top of each. Sprinkle each with sliced almonds. Sift powdered sugar over. Slide rimless baking sheet under molds; slide molds directly onto oven rack. Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack. (Can be made ahead. Wrap; let stand at room temperature up to 2 days or freeze up to 1 week.) Candied orange peel can be found in some specialty foods stores. Dove-shaped paper baking molds can be found at Sur La Table (800-243-0852) and some other cookware stores, or you can order the molds, along with fine-quality candied orange peel, from Emporio Rulli (888-887-8554). Cal 328, Fat 16g, Carb 42g, Sod 148mg, Fiber 3g, Pro 6g Review: My family liked this bread a lot. Because I didn't read the recipe all the way through before I started(!) I messed up the 8 to 10 hour and final 3 1/4 rising time. I ended up rising it about 15 hours, then about 8 hours. It turned out beautifully, didn't hurt it a bit. The crumb is lovely, and the flavour complex. I used dried cranberries, instead of raisins or candied peel. I took the advice of previous reviews,and used orange ,almond and vanilla extracts, and would use even a bit more next time. Because of how many steps are involved, I'm not sure I will make it all the time, but will for a special occasion. Review: This bread is delicious. The first few doughs were stiff and scary looking. I made two braided loaves and only needed about 1/2 the glaze. Used golden raisins soaked in grand marnier I started in the morning and around midnight after the last rise, I formed the loaves and put them in the refrigerator. Took them out, let them rise for 3 hours and had them for breakfast. Review: This is called Colomba Pasquale/Colomba di Pasqua in Italian. We are an Italian family, and we think this tastes absoluty authentic! It is SO good. Although, I did substitute, I used golden raisins and zest from 1 small tangerine in place of candied orange peel. But the dough is so amazing! I found my dove molds at Golda's Kitchen online. Our family in Italy has not even seen the molds for the doves they always go buy the finished product at the markets during the holidays (Easter or Christman- the panettone). Review: One of the very best breads I have ever made! Unbelievably soft and silky crumb, beautiful balance of sweetness from the top and buttery goodness from the bread itself. I wish I had read the reviews before making it, as I would have experimented with the extracts (orange flower water might be good, too). Like others, I used macerated raisins instead of orange peel. Baked in a well-buttered tube pan (I halved the recipe, and it made an angel food cake-sized loaf). I also added coconut to the glaze ingredients and used plenty of powdered sugar, creating a real crust on top. Baked for 35 minutes. Suitable for relatively novice bakers, IMO -- just follow the directions and be patient with the many steps. I am already planning my next loaf! Review: Great recipe, yes very time consuming I start the evening before up to step 4 and do the rest the next day. I found my paper dove molds at goldaskitchen.com. Review: Yummy . . . it brought me back to when I was a little girl and my family celebrated Easter with my Italian great-grandmother. Like one of the other reviewers, I also added the lemon and almond extract in addition to the vanilla extract and included golden raisins. Review: This is an exquisite delight! The bread is fabulously excellent the first day and even better the next. My graddaughter says it is "almondy goodness"! My Italian beloved says it is the best he has ever eaten. I used the zest of one navel orange and 1 1/2 cups of golden raisin macerated in Grand Marnier in place of the candied orange peel and added 1 teaspoon each of pure lemon and almond extract in addition to the 2 teaspoons of vanilla extract. I did not have a spring form pan so I used a 9 inch cake pan prepared with butter and lined with parchment paper and baked it a bit longer keeping the temperature at 375 degrees for one half hour and then lowering the temperature to 350 degrees till it was golden brown. I believe it will become an Easter tradition by popular demand for years to come. Do try it. It is so simple and the rewards are great! Review: This recipe is wonderful. A "labor" of love, but really, very simple to make. A new tradition for my family going forward. I sub'd choc chips for the orange peel and added almond and orange extract as did some other reviewers, though I am sure the original recipe is still delicious. What you get is a buttery, not too sweet, flavor that is unlike many homemade or commercial desserts. The house smelled wonderful when baking. Can't wait for next Easter to make it again. Thanks Gary Rulli for bringing it to us! Review: Excellent! A big hit at our big Easter dinner. I'm not an experienced baker, but the recipe was easy to follow and straight forward. Simple, but definitely time consuming- I worked on it on and off all day Saturday, woke up super early Sunday morning for step 5, and three hours later for step 6. I didn't have the dove molds or 9" springform pans, so I instead used two tube pans. I split the dough in half, made a roll of each, and circled each in the pan. It worked great. Also I didn't have the candied organge- but managed to make some by washing, drying in the oven and dicing up some marmalade. That still didn't make enough so I had to also add in other diced candied fruit. I think next time I'll try what another reviewer suggests which was to add almond and lemon extract to the dough in addition to the vanilla for extra punch. But as it is it's awesome, it got compliments all day long from everyone who tried it. Review: fabulous recipe! could not be easier to follow. I did stretch some of the raising time, due to daily family schedule, and it worked fine. Also, because I have 3 small children and none of them love 'canditi' (candied fruit peel)or raisin, I added about 1/2 cup mini-chocolate chips to the batter, and a tablespoon or two to the final glaze. Fantastic! Growing up in Italy in the '70s and '80s, I got used mostly to the commercial Colomba and maybe, once in a while, to the one the local bakery would make. This one tasted sooo much better! Great recipe!!! Review: This recipe looks like it would be difficult but it is simple and is the closest recipe to my grandmothers easter bread I have found. I usually use dried diced fruit instead of orange peel but it is great either way. The hardest thing about this recipe is the waiting until it's done and getting a second piece before it is gone. Review: I've never rated an Epicurious recipe before, but this one is truly exceptional...time consuming, but great fun--and the directions are fantastic! It will definitely be an Easter tradition in our home. I made three separate batches and baked them in 9 inch round paper molds (couldn't find doves, even at Sur La Table, where I bought the round ones). Three of our Easter guests were visiting from Italy, and they absolutely RAVED about the bread. They said they'd never gone to the trouble to make colomba pasquale at home, and joked about having to fly all the way to America to find such an incredible recipe! The only changes I've noted are that the final rise (in the paper molds) took longer than indicated...closer to five hours or so...and the oven temp was a little high. Next time I will do 375 or 400 for the first 10 minutes to kick-start a nice oven spring and then turn the oven down 25 degrees or so for the remainder of the time...and watch it closely. Do try it! You'll LOVE it! S(Internet address): https://www.epicurious.com/recipes/food/views/italian-easter-bread-106404 Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 10g Fat (42.8% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 73mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0308 --------------- MESSAGE bread-bakers.v120.n011.3 --------------- Date: Wed, 11 Mar 2020 21:00:58 -0700 From: Reggie Dwork Subject: Rosemary Parmesan Soda Bread * Exported from MasterCook * Bread, Rosemary Parmesan Soda Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cup all-purpose flour -- (563g) 2 tablespoons granulated sugar -- (24g) 1 tablespoon chopped fresh rosemary -- plus 1 teaspoon chopped fresh rosemary -- (2.6g) 2 teaspoons kosher salt -- (6g) 1 1/2 teaspoons baking soda -- (7.5g) 1/4 teaspoon ground black pepper 1 1/4 cups grated Parmesan cheese -- (125g) 1 3/4 cups whole buttermilk -- (420g) 1/4 cup unsalted butter -- melted (57g) 1 large egg -- (50g) 1 1/2 teaspoons flaked sea salt -- (9g) The divine pairing of fresh Parmesan and rosemary strikes a perfect balance between the simple ingredients and deliciously complex flavors in this savory take on tradition. Makes 1 boule, (8") Preheat oven to 425F (220C). Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, rosemary, salt, baking soda, and pepper. Stir in cheese. In a medium bowl, whisk together buttermilk, melted butter, and egg. Gradually add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Knead dough just until ingredients are combined. On a lightly floured surface, shape dough into a ball. Place on prepared pan, pressing to flatten dough into a 7" circle, 1 1/2" thick. With a sharp knife, score a shallow "X" on top of dough. Sprinkle with flaked sea salt. Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on pan for 10 minutes. Review: Dough was extremely wet and did not form a 'smooth' dough. More like a very wet biscuit dough. Took 60 minutes before a wooden skewer came out dry. Excellent bread though. S(Internet address): https://www.bakefromscratch.com/rosemary-parmesan-soda-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 4g Fat (25.3% calories from fat); 5g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 453mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0311 --------------- MESSAGE bread-bakers.v120.n011.4 --------------- Date: Wed, 11 Mar 2020 21:19:37 -0700 From: Reggie Dwork Subject: Multigrain Seed Biscuits * Exported from MasterCook * Biscuits, Multigrain Seed Recipe By :SandyS Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups multigrain flour 1 cup whole wheat flour 1/4 cup sunflower seeds 1/4 cup flax seeds 1/4 cup wheat germ 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup cold butter 1 cup milk 1 egg -- lightly beaten 1/4 cup sesame seeds A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam. Prep: 30 min Cook: 12 min Ready In: 42 min Preheat oven to 425F (220C). Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl. Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl. Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8" square, cut into quarters, and cut each quarter into 3 rectangular pieces. Place each piece of dough onto an ungreased baking sheet, about 1" apart; brush with egg and sprinkle with sesame seeds. Bake in the preheated oven until golden, 12 to 15 minutes. Cal 228, Fat 14g, Carb 21g, Sod 290 mg, Fiber 4g, Pro 7g Review: Easy and tasty, but too heavy on the flax seeds. I'm going to try replacing the flax seeds with a a combination of the sunflower seeds and wheat germ. Review: These biscuits are so yummy! They use lots of seeds and grains, making them substantial and wholesome. S(Internet address): https://www.allrecipes.com/recipe/245299/multigrain-seed-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 13g Fat (50.5% calories from fat); 6g Protein; 23g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 307mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0427 --------------- MESSAGE bread-bakers.v120.n011.5 --------------- Date: Wed, 11 Mar 2020 21:26:06 -0700 From: Reggie Dwork Subject: Caramelized Onion and Olive Focaccia * Exported from MasterCook * Focaccia, Caramelized Onion and Olive Recipe By :Red Star Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For dough: 2 cups all-purpose flour 1 1/2 cups white whole wheat flour -- (or substitute additional all-purpose flour) 3 tsp vital wheat gluten -- optional - will create a fluffier dough 2 1/4 tsp Platinum Superior Baking Yeast -- (1/4oz, 7g) 1 1/2 tsp kosher salt 1/4 cup olive oil -- plus 3 Tbsp olive oil -- (to 4 Tbsp) for drizzling 1 1/2 cups warm water -- (120-130F) For the topping: 1 Tbsp olive oil 2 large red onions -- thinly sliced 1 tsp dried thyme 1/4 tsp kosher salt 1/8 tsp red pepper flakes 12 olive oil packed pitted olives -- sliced in half An easy no-knead recipe for golden, fluffy focaccia. ANYONE can make this bread! Use this recipe as a base for any of your favorite toppings and impress your guests. Yield: 1 focaccia In the bowl of a standing mixer or a large mixing bowl, stir together the all-purpose flour, whole wheat flour, yeast and salt. Drizzle with olive oil. With a hand mixer or a stand mixer with paddle attachment, beat on low speed while gradually pouring in the warm water. Slowly increase the speed to high, then beat for 1 minute. The dough will be very sticky. Transfer to a clean, lightly oiled bowl, turn once to coat, then cover with plastic. Let rise in a warm, draft free plate for 1 hour, until the dough becomes puffy, or store in the refrigerator for up to 3 days. While the dough is rising, prepare the caramelized onion topping. Heat the olive oil in a very large skillet over medium. Add the onions and salt, then sauté until they begin to soften, about 5 minutes. Reduce heat to low and let cook for 20 to 30 minutes, until deep brown, sweet, and tender, stirring occasionally. Stir in the thyme and red pepper flakes. Place a rack in the upper third of your oven and preheat the oven to 375F. Drizzle a large baking sheet generously with olive oil. Gently turn the risen dough out onto the greased baking sheet. Coax and stretch to a 1/2" thick oblong shape (it may not be uniform), then cover with lightly oiled plastic and let rest 15 minutes if the dough was not refrigerated, or 30 minutes if it was. With your fingertips, "dimple" the dough by poking it gently all over with your fingers. Drizzle additional olive oil over the top, then top with caramelized onions and olives. Bake until golden brown, 20 to 25 minutes, checking at the 15 minute mark. Serve warm or at room temperature. Source: "created by Well Plated by Erin" S(Internet address): https://redstaryeast.com/recipes/caramelized-onion-and-olive-focaccia/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 8g Fat (39.0% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 238mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. NOTES : 2019 - 0922 --------------- MESSAGE bread-bakers.v120.n011.6 --------------- Date: Wed, 11 Mar 2020 21:16:36 -0700 From: Reggie Dwork Subject: Vermont Whole Wheat Oatmeal Honey Bread * Exported from MasterCook * Bread, Vermont Whole Wheat Oatmeal Honey Recipe By :King Arthur Flour Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water -- (454g) 1 cup rolled oats -- traditional or quick (not instant), (99g) 1/2 cup maple sugar -- or 1/2 cup brown sugar, (78g/106g) 1 tablespoon honey -- (21g) 4 tablespoons butter -- (57g) 1 tablespoon kosher salt -- or 2 1/2 teaspoons table salt 1 teaspoon cinnamon -- Vietnamese preferred 1 tablespoon instant yeast 1 1/2 cups White Whole Wheat Flour -- (170g) 4 cups Unbleached All-Purpose Flour This is a lovely, soft, mildly sweet loaf, perfect for both sandwiches and toast. PREP: 10 mins BAKE: 35 to 40 mins TOTAL: 2:55 In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm (100F to 110F), which typically takes about 10 to 15 minutes; stir the mixture several times to help things along, if you like. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy. Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes. Bake the loaves in a preheated 350F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190F on a digital thermometer. Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage. Tips: While maple sugar gives this bread an extra hint of flavor, we realize it's expensive; feel free to substitute brown sugar. For a pretty final touch: Just before baking, brush the top of the loaves with an egg white beaten with 1 tablespoon cold water, and sprinkle with oats. Steel cut oats are not recommend for this recipe, as they will stay too hard and firm in the final bread. Cal 110, Fat 2g, Carb 20g, Sod 180mg, Fiber 1g, Pro 3g S(Internet address): https://www.kingarthurflour.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 4g Fat (15.2% calories from fat); 6g Protein; 41g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 385mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0130 --------------- MESSAGE bread-bakers.v120.n011.7 --------------- Date: Wed, 11 Mar 2020 21:30:56 -0700 From: Reggie Dwork Subject: Best 100 Calorie Blueberry Muffins * Exported from MasterCook * Muffins, Best 100 Calorie Blueberry Recipe By :Shannon Felgner Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Fruit Hand Made Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooking spray 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 3/4 cup white sugar 1/3 cup applesauce 1/3 cup skim milk 1 egg 1 teaspoon vanilla extract 2 cups fresh blueberries With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Prep: 15 min Cook: 20 min Ready In: 35 min Preheat oven to 400F (200C). Spray 16 muffin cups with cooking spray. Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes. Info: Cal 99, Fat 0.5g, Carb 22g, Sod 68mg, Fiber 1g, Pro 2g S(Internet address): https://www.allrecipes.com/recipe/228483/best-100-calorie-blueberry-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 1g Fat (4.5% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 70mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0720 --------------- MESSAGE bread-bakers.v120.n011.8 --------------- Date: Wed, 11 Mar 2020 21:42:46 -0700 From: Reggie Dwork Subject: Pumpkin-Chai Muffins * Exported from MasterCook * Muffins, Pumpkin-Chai Recipe By :Justin Chapple Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick unsalted butter 1 tablespoon crushed chai tea -- (from 4 bags) 2 large eggs 1 cup sugar 1 cup pumpkin puree 1 1/3 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon kosher salt 1 1/2 cups chopped walnuts Justin Chapple adds fragrant chai tea to these muffins, which require just 15 minutes of prep. Active: 15 MIN Total: 45 MIN Preheat the oven to 350F and line a 12-cup muffin pan with paper or foil liners. In a small saucepan, melt the butter with the chai tea. In a large bowl, whisk the eggs with the sugar, pumpkin puree and chai butter until smooth. Whisk in the flour, baking soda and salt until incorporated. Scoop the batter into the muffin cups and top with the walnuts. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool completely before serving. Make Ahead: The muffins can be stored in an airtight container for up to 2 days. S(Internet address): https://www.foodandwine.com/recipes/pumpkin-chai-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 18g Fat (51.2% calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0730 --------------- MESSAGE bread-bakers.v120.n011.9 --------------- Date: Sat, 14 Mar 2020 17:41:06 -0700 From: Reggie Dwork Subject: Beer Bread * Exported from MasterCook * Bread, Beer Recipe By :Kevin Lynch Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 1 tablespoon sugar 2 tablespoons butter -- melted 12 oz beer -- lukewarm 2 cups all-purpose flour 1 1/2 cup whole wheat flour 2 teaspoons salt Last week I got the chance to talk to some of the Fathers of Grimbergen Abbey from Belgium who were in here in Toronto for the launch of Grimbergen Dubbel in Canada. I learned a bit about their over 800 years of history including about the destruction of their Abbey no less than three times. Of course I also got the chance to sample some of their double fermented abbey beer and I particularly liked the undertones of caramel in it. After an evening of talking about beer, I realized that it had been a while since I last did a recipe with beer in it and by the time that I got home I knew that I would have to try a Grimbergen Dubbel beer bread. (This bread would also work well with an Irish beer for St Patrick's day coming later this month.) Prep: 10 minutes Cook: 55 minutes Total: 1:05 Mix the yeast, sugar and butter into the beer and let it sit until the yeast has dissolved, about 10 minutes. Mix the flours and salt. Mix the wet ingredients into the dry ingredients until they form a dough. Dump the dough onto a floured surface and knead until smooth and elastic, about 5 to 10 minutes, adding more floor if it is too sticky to work with. Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 1 to 2 hours. Punch the dough down, dump onto a floured surface, lightly knead for a minute and let rest for a few minutes. Form the dough into the shape that you want it, place it on a sheet of parchment paper, cover it and let it rise until doubled in size, about 1 to 2 hours. When forming the dough into the shape that you want it, fold the a bit of the sides under the dough in order to stretch the surface a little. Transfer the loaf on the parchment paper onto a baking sheet, slash the top of the dough a few times and dust with flour. Place in a preheated 450F/230C oven and bake until the crust is golden brown, about 25 to 30 minutes. Let cool at least 15 minutes. Question: I often make challah with my children but have been wishing to make other varieties of bread. I do like flavorful bread and I have some extra beers in the fridge. What kind of beer did you use? A dark beer, amber, etc? Does it matter? I guess I'll have to try it to figure it our. Response: I used a Gribergen Dubbel in this loaf but any beer will work. Each different beer will add different flavours and aromas. Review: This bread was a huge hit. It will definitely be part of my regular bread-making repertoire. Review: I made this with Guinness the other day for a St. Pats movie day party along with a guinness cheddar dip recipe I found. The bread was fantastic. Incredibly moist and yet hearty. Big winner! Review: I made the bread again today and replaced 1/2 cup of the white flour with spelt flour. It turned out great. Review: This came out awesome when I made it with Guiness. Review: yum! I used 2 c white whole wheat, 1.5 c unbleached AP + 1 Tbl wheat gluten (baking at 6000' can go wonky without extra gluten and I was out of bread flour), super yummy with a Fat Tire and Alton Brown's Welch Rabbit and steamed broccoli for a TV watching party. S(Internet address): https://www.closetcooking.com/beer-bread/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 2g Fat (14.0% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 324mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0314 --------------- MESSAGE bread-bakers.v120.n011.10 --------------- Date: Sat, 14 Mar 2020 19:18:20 -0700 From: Reggie Dwork Subject: Bacon Guinness Chocolate Pancakes * Exported from MasterCook * Pancakes, Bacon Guinness Chocolate Recipe By :Kevin Lynch Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 cup Guinness -- + 2 tablespoons Guinness -- or other Irish stout 1 egg 1/4 cup sugar 2 tablespoons butter -- melted 4 strips bacon -- cut into 1/2" pieces and cooked (optional) 1/2 cup heavy whipping cream 1/4 cup sugar 1/2 cup Guinness chocolate syrup Guinness brings out the chocolate flavour in a stack of these chocolate pancakes with bacon topped with a frothy head of whipped cream and Guinness chocolate syrup. Prep: 10 minutes Cook: 15 minutes Total: 25 minutes Mix the flour, cocoa powder, baking powder and salt in a large bowl. Mix the Guinness, egg and butter in another large bowl. Mix the wet ingredients into the dry ingredients along with the bacon. Heat a pan over medium heat and melt a touch of butter (or bacon grease) in it. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2 to 3 minutes. Flip the pancake and cook the other side until the bottom is golden brown, about 1 to 2 minutes. Repeat for the remaining batter. Whip heavy cream with 1/4C sugar. Serve in a stack topped with a head of the frothy whipped cream and Guinness chocolate syrup. Review: I made these pancakes for Father's Day, and they are Dad-approved! It has a more cacao-y, natural flavor, so young children won't care for them. the bacon is not optional-these pancakes must have bacon to help cut the sweetness. The beer mixes surprisingly easily into the flour, so i overmixed them by accident. but still delicious! this is definitely a repeat-recipe. Question: Going to make these for the fourth year in a row and was wondering, can anyone tell me how to convert it into a waffle recipe? Just got a new belgian waffle maker and want to do them waffle style this year. S(Internet address): https://www.closetcooking.com/bacon-guinness-chocolate-pancakes-with/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1082 Calories; 45g Fat (36.8% calories from fat); 19g Protein; 155g Carbohydrate; 7g Dietary Fiber; 229mg Cholesterol; 1203mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 8 Fat; 6 1/2 Other Carbohydrates. NOTES: 2020 - 0314 --------------- END bread-bakers.v120.n011 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved