Date: Mon, 17 Aug 2020 05:38:41 +0000 --------------- BEGIN bread-bakers.v120.n031 --------------- 01. Chocolate-Cinnamon Babkallah (Reggie Dwork) 02. Easy Homemade Bagels (Reggie Dwork) 03. Potato Rosemary Bread (Bob�s Red Mill Bakery) (Reggie Dwork) 04. Ivory Wheat Bread (Bob's Red Mill Bakery) (Reggie Dwork) 05. Traditional Soda Crackers (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n031.1 --------------- Date: Sun, 16 Aug 2020 22:20:21 -0700 From: Reggie Dwork Subject: Chocolate-Cinnamon Babkallah * Exported from MasterCook * Babkallah, Chocolate-Cinnamon Recipe By :Claire Saffitz Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1/2 cup whole milk 2 1/4 tsp active dry yeast -- (1 1/4-oz. envelope) 4 large egg yolks 1 teaspoon vanilla extract 1/2 cup unsalted butter -- melted, cooled, (1 stick) 1/3 cup granulated sugar 1 teaspoon kosher salt 3 cups all-purpose flour -- plus more Filling and Assembly 6 ounces bittersweet chocolate -- finely chopped 1/3 cup packed light brown sugar 1 1/2 teaspoons ground cinnamon All-purpose flour -- for surface 1/4 cup unsalted butter -- room temperature (1/2 stick) 1 large egg yolk Granulated sugar -- for sprinkling Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite. Dough: Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5 to 10 minutes. Whisk in egg yolks, vanilla, and 1/2 cup butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5 to 10 minutes. Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1 1/2-2 1/2 hours. filling and assembly: Mix chocolate, brown sugar, and cinnamon in a small bowl. Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12"-long rope. Roll out each rope to a 12x6" rectangle about 1/8" thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal. Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1 1/2 times larger, 1 to 2 hours. Preheat oven to 350F. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and "Babkallah" sounds hollow when bottom is tapped, 35 to 45 minutes. Let cool on a wire rack. Cal 360, Fat 20g, Carb 42g, Sod 170mg, Fiber 2g, Pro 6g Review: I was worried when the dough looked too sticky but it just needed to be kneaded a little longer on a floury surface! it came out so beautifully and the dough reminded me of Sohla's cinnamon buns. super tasty and even though you need to plan it in advance because of all the proofing it is totally worth it. Review: I was worried when my dough initially didn't rise too much, but it turned out great! It was easy and looks impressive. My whole family is enjoying it. Review: it's May 2020 during quarantine and i made this! wow so amazing!!!! i had to add some water and oil to make it more soft and usable, and my dough didn't rise too much, but it ended up working and tasting perfectly! i absolutely loved this recipe and i'll definitely make it again! Review: It's May 2020 here in NYC and we're in our 2nd month of the Coronavirus quarantine and I just made my first Babkallah and it will not be my last. So tasty and easy to make. Review: OMG! This was so good! And relatively easy. I'd never made challah before and this has opened a door to a whole new world for me. Review: Delicious bread/pastry combination! Didn't have whole milk but chocolate whole milk so used that instead. Cooked it for 40 min and prob could have stopped at 35 and just let it firm up on the cooling rack. Bread and filling stayed together through the bake and slicing. Overall fun recipe with great results! Review: This was a really fun recipe to make. Felt super accomplished! S(Internet address): https://www.bonappetit.com/recipe/chocolate-cinnamon-babkallah-dough - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 369 Calories; 22g Fat (51.4% calories from fat); 7g Protein; 41g Carbohydrate; 3g Dietary Fiber; 121mg Cholesterol; 172mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0801 --------------- MESSAGE bread-bakers.v120.n031.2 --------------- Date: Sun, 16 Aug 2020 22:22:48 -0700 From: Reggie Dwork Subject: Easy Homemade Bagels * Exported from MasterCook * Bagels, Easy Homemade Recipe By :Kelly Senyei Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE BAGELS: 4 cups bread flour -- plus more for shaping dough 2 teaspoons kosher salt 1 1/2 cups warm water -- approximately 110F 1 Tablespoon sugar 2 1/4 teaspoons active dry yeast -- (one 3/4-oz. pkt) Vegetable oil -- for greasing bowl 1/3 cup honey 1 large egg -- beaten with 2 Tablespoons water -- or milk FOR THE TOPPINGS: 1 Tablespoon "everything" seasoning -- (See Notes) 1 Tablespoon poppy seeds 1 Tablespoon toasted sesame seeds 2 slices sharp cheddar cheese 1 jalapeno -- seeded and sliced into thin rounds Homemade bagels are actually one of the absolute easiest and most fool-proof carbs you can make. PREP: 2 HOURS COOK: 25 MINUTES In a medium bowl or liquid measuring cup, stir together the warm water and sugar until the sugar is dissolved then add the yeast and let the mixture sit for about 5 minutes or until it is foamy. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. With the mixer on LOW speed, pour in the yeast mixture then allow the stand mixer to knead the dough for about 5 minutes until it comes together into a cohesive ball. Grease a large bowl with vegetable oil then add the dough to the bowl and cover it with plastic wrap. Place the dough in a warm, dark location for 90 minutes or until it has doubled in size. Lightly flour your work surface then turn the dough out and punch it down. Divide the dough into 8 portions then flatten each piece into a 4-to-5" disk. Using your thumb, poke a whole through the center of each disk to form the bagels, stretching them slightly. Preheat the oven to 350F. Line two baking sheets with parchment paper. In a large stockpot, bring 8 cups of water to a boil then stir in the honey. Arrange the bagel toppings in small bowls ("everything" seasoning, poppy seeds or sesame seeds; See Notes for jalapeno-cheddar.) Boil the bagels, two or three at a time, for 1 minute and then gently flip them over once and boil them an additional 1 minute. Using a slotted spoon, remove the bagels from the boiling water and arrange them on the baking sheet. Brush the tops of the bagels with egg wash then press them into your preferred toppings. Bake the bagels for about 25 minutes or until they are golden brown. Remove them from the oven and allow them to cool before serving. NOTES: The toppings listed are enough to make two "everything" bagels, two poppy seed bagels, two sesame bagels and two jalapeno-cheddar bagels. To make the jalapeno-cheddar bagel, top each baked bagel with a few slices of jalapeno then lay a cheese slice on top. Broil the bagel for 1 to 2 minutes until the cheese is melted. After baking and cooling, the bagels can be frozen for up to three months. Wrap them securely in plastic wrap and store them in sealable plastic bags in the freezer. Question: Most bagel recipes usually contain Barley Malt syrup, these do not. How do these compare? Are they chewy? I'm from NY where the bagels have a chewy interior and nicely browned exterior. Great spread recipes! Response: These are so chewy and the perfect bagel texture. And I totally hear ya' on the barley malt syrup front. You can actually use that in place of the honey (an equal amount), if you prefer it. The honey is just a more readily available (and identifiable!) ingredient for most. S(Internet address): https://www.justataste.com/the-complete-guide-to-easy-homemade-bagels/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 435 Calories; 12g Fat (25.2% calories from fat); 17g Protein; 64g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 659mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0418 --------------- MESSAGE bread-bakers.v120.n031.3 --------------- Date: Sun, 16 Aug 2020 22:26:42 -0700 From: Reggie Dwork Subject: Potato Rosemary Bread (Bob�s Red Mill Bakery) * Exported from MasterCook * Bread, Potato Rosemary (Bob's Red Mill Bakery) Recipe By :Bob's Red Mill Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Warm Water -- 110F 1 1/2 tsp Honey 2 1/4 tsp Active Dry Yeast -- (one 7g packet) 1/4 cup prepared Sourdough Starter -- or Biga 1 tsp Oil 2 3/4 cups Unbleached All Purpose White Flour 1 1/2 tsp Salt 1 1/2 tsp minced Rosemary 3/4 cup peeled and diced Russet Potato This soft, flavorful bread is made with our Organic Unbleached All Purpose Flour, potato and fresh rosemary. It's delicious warm with butter and a bowl of soup, or as a sandwich. PREP: 30 minutes by hand or 5 minutes by bread machine COOK: 25 to 30 minutes PASSIVE: 1 1/2 hours SERVINGS: One 9 x 5" loaf or one 1 1/2 lb machine loaf By Hand: Place warm water and honey in a large mixing bowl. Sprinkle yeast over the mixture and let sit for 5 minutes while the yeast activates. Add the remaining ingredients except for the potatoes to the yeast mixture and mix until the dough pulls away from the side of the bowl. Add potatoes and mix to incorporate. Turn dough out onto a lightly floured counter and knead for about 10 minutes or until you can stretch a small portion of the dough into a thin membrane (this is called the "window pane test"). If you are using an electric mixer, knead for 2 minutes on medium speed with the dough hook attachment. Add potatoes and knead on 4 minutes on medium speed with the dough hook attachment. Place dough in a clean, oiled bowl, cover and allow to rise until doubled in size, about 30 minutes. Punch down the dough, cover and let rise another 30 minutes. Preheat the oven to 350F and lightly oil a 9 x 5" loaf pan. Place dough on a lightly floured counter and shape into a loaf. Place loaf in the prepared pan, cover and let rise for 30 minutes or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation. Bake for 25 to 30 minutes until golden-brown and hollow sounding when tapped. The internal temperature should be between 180-200F. Cool on a wire rack. Bread Machine: Add ingredients to the bread pan following manufacturer's instructions, adding potatoes when instructed. Bake on machine's basic wheat bread setting. Check dough before final rise and, if necessary, adjust its placement in the pan for level height during baking. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/bobs-red-mill-bakery-potato-rosemary-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 1g Fat (5.2% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 322mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0617 --------------- MESSAGE bread-bakers.v120.n031.4 --------------- Date: Sun, 16 Aug 2020 22:29:41 -0700 From: Reggie Dwork Subject: Ivory Wheat Bread (Bob's Red Mill Bakery) * Exported from MasterCook * Bread, Ivory Wheat (Bob's Red Mill Bakery) Recipe By :Bob Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Warm Water -- 110F, + 2 Tbsp Warm Water -- 110F 2 Tbsp Honey 2 1/4 tsp Active Dry Yeast -- (one 7g packet) 1 Tbsp Oil 2 cups Ivory Wheat Flour 1 cup Unbleached All-Purpose White Flour 1 1/2 Tbsp Vital Wheat Gluten 1 1/2 tsp Salt This delicious bread is sold at our Whole Grain Store in Milwaukie, Oregon. If you can't make the trip, you can bake it yourself with our Organic Ivory Wheat Flour and Organic Unbleached White All-Purpose Flour. PREP: 30 minutes by hand or 5 minutes by bread machine COOK: 30 minutes PASSIVE: 2 hours SERVINGS: One 8 x 4" loaf or one 1 1/2 lb machine loaf By Hand: Place warm water and honey in a large mixing bowl. Sprinkle yeast over the mixture and let sit for 5 minutes while the yeast activates. Add the remaining ingredients to the yeast mixture and mix until the dough pulls away from the side of the bowl. Turn dough out onto a lightly floured counter and knead for about 10 minutes or until you can stretch a small portion of the dough into a thin membrane (this is called the "window pane test"). If you are using an electric mixer, knead for 4 minutes on medium speed with the dough hook attachment. Place dough in a clean, oiled bowl, cover and allow to rise until doubled in size, about 1 hour. Punch down the dough, cover and let rise another 30 minutes. Preheat the oven to 350F and lightly oil an 8 x 4" loaf pan. Place dough on a lightly floured counter and shape into a loaf. Place loaf in the prepared pan, cover and let rise for 30 minutes or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation. Bake for 30 minutes until golden-brown and hollow sounding when tapped. The internal temperature should be between 180-200F. Cool on a wire rack. Bread Machine: Add ingredients to the bread pan following manufacturer's instructions. Bake on machine's basic wheat bread setting. Check dough before final rise and, if necessary, adjust its placement in the pan for level height during baking. Source: "s Red Mill" S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/bobs-red-mill-bakery-organic-ivory-wheat-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 2g Fat (11.3% calories from fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 233mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0617 --------------- MESSAGE bread-bakers.v120.n031.5 --------------- Date: Sun, 16 Aug 2020 22:33:46 -0700 From: Reggie Dwork Subject: Traditional Soda Crackers * Exported from MasterCook * Crackers, Traditional Soda Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Unbleached All-Purpose Flour -- (177g) 2 teaspoons instant yeast 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 2/3 cup hot water -- (120F to 130F), (156g) 1/2 teaspoon barley malt syrup -- or 1 teaspoon sugar 2 tablespoons vegetable shortening -- (21g) sea salt -- caraway, sesame, poppy or other seeds, for topping, optional 2 tablespoons butter -- melted, optional, (28g) Crackers and milk. Crackers and soup. Cheese and crackers. Crackers and peanut butter. We may not give much thought to these crisp, bite-sized bits of baked dough we eat in so many different guises, but they truly are a staple of every nibbler's pantry. While it's easy enough to go to the store and buy crackers, it's really quite simple to make your own. The dough gains flavor by resting overnight, so it's a long process, but not really very involved. The basic dough can be augmented with herbs or spices, sprinkled with seeds, or brushed with butter as you make your own customized crackers. This recipe makes lots of crackers - enough to fill two half-sheet (13" x 18") pans. PREP: 30 mins BAKE: 10 to 20 mins TOTAL: 9 hrs YIELD: two 13" x 18" pans worth; size varies In a large mixing bowl, combine 1 cup flour, yeast, salt, baking soda and cream of tartar. Stir in hot water, malt extract (or sugar) and shortening. Mix well to combine. Add remaining 1/2 cup flour to form a workable dough. Transfer the dough to lightly floured work surface and knead until soft and elastic - about 5 minutes by hand, 3 to 4 minutes in an electric mixer equipped with dough hook, or 30 seconds in a food processor. Form the dough into ball and place in a large, clean, well-greased bowl, turning to coat all sides. Cover with plastic wrap and refrigerate overnight or up to 18 hours (the longer the better). Preheat the oven to 425F. Lightly grease (or line with parchment) several baking sheets. Deflate the dough and transfer to a lightly floured work surface. Use a rolling pin to roll the dough into a large rectangle about 1/16" thick. If the dough seems too elastic and fights being rolled thin, let it rest for 5 minutes, then roll again. Fold the dough in from the short ends to make three layers (like folding a letter). Roll out again, no more than 1/16" thick. Make sure surface under dough is well-floured to prevent sticking. Prick the dough all over with a fork. Cut into squares, circles, or whatever shape you'd like. A rolling pizza cutter and yardstick makes short work of this part. Transfer the crackers to the baking sheets; don't allow them to touch one another, but you don't have to leave much room between one cracker and the next, either. Sprinkle crackers lightly with salt, and seeds (sesame, poppy, caraway...) if desired. Press salt/seeds lightly into dough with your fingers. Bake the crackers for 10 to 20 minutes, depending on the thickness of the crackers. Crackers will be lightly browned. Remove crackers from oven and brush with melted butter. Remove from baking sheet and allow to cool completely on a wire rack. Store in an airtight container for several weeks. Source: "Bernard Clayton's New Complete Book of Bread" S(Internet address): https://www.kingarthurflour.com/recipes/traditional-soda-crackers-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 5g Fat (40.1% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 109mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0819 --------------- END bread-bakers.v120.n031 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved