Date: Sun, 08 Nov 2020 07:21:17 +0000 --------------- BEGIN bread-bakers.v120.n042 --------------- 01. 2 ingredient biscuit recipe (Joan Ross) 02. Drop biscuits recipe (Joan Ross) 03. 14 Biscuit Tips from Our Test Kitchen Pros [Make the Best Biscuits EVER] (Joan Ross) 04. Subject: Why no rye flour? (J Boniface) 05. Re: Rye flour (James Forbes) 06. re: rye flour (Nina Banks) 07. Re: rye flour (Fred) 08. Baker's Croissants (Reggie Dwork) 09. Fruit-Filled Morning Buns (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n042.1 --------------- Date: Sun, 1 Nov 2020 10:29:32 -0500 From: Joan Ross Subject: 2 ingredient biscuit recipe Two Ingredient Biscuit Recipe I love making biscuits and have a multitude of great recipes. I took several biscuit making classes and used all the tips I learned to get the results I want.. This is a great recipe especially for beginners.. One can find similar recipes on the Internet. 2 cups of self rising flour chilled (White Lily Brand is great, but any soft wheat self rising flour is fine.) OR make your own self rising flour : just add and mix 1/4 tsp or up to 1/2 tsp salt plus 1 1/2 tsp baking powder to each one cup of all purpose flour 2 cups heavy cream chilled Preheat the oven to 475F. Mix flour and heavy cream together with a mixing spoon just to combine. It will be a sticky dough. Add just enough more flour if needed so the dough comes together, it should be soft and pliable. Place dough on a lightly floured countertop. Pat into a rectangle with lightly floured hands, about 1 to 1 1/2 inches thick. Use a sharp knife and cut into 6 squares or as many as desired. Place biscuits about 2 inches apart in a greased black iron skillet ( Lodge is a popular brand ). Bake in a preheated 475F oven middle or center rack until tops are golden brown, 10 to 15 minutes or as needed. Brush tops with extra butter if desired and a touch of coarse sugar or even sea salt if desired. Eat while warm! Note: The reason for square biscuits: prevents rerolling of scraps of dough which causes less tender and poorly formed biscuits. You can use this information for any biscuit recipe you choose. If you do use a biscuit cutter, just push down and bring up and gently push dough out of the cutter. Do not twist and turn the biscuit cutter into the dough which alters the shape of the dough edges resulting in poorly shaped biscuits as they rise. Good luck, enjoy and experiment with different recipes till you find your favorite way of making biscuits! --------------- MESSAGE bread-bakers.v120.n042.2 --------------- Date: Mon, 2 Nov 2020 06:01:12 -0500 From: Joan Ross Subject: Drop biscuits recipe Bisquick Cinnamon Drop Biscuits Quick and easy plus something a little sweet for breakfast. Add a glaze if desired if you want a sweeter biscuit 2 cups Bisquick baking mix 1 cup whole milk 2 1/2 Tbs sugar 2 tsp cinnamon Optional glaze Preheat oven to 425F Mix all ingredients together just to combine, don't overmix Drop on baking sheet ( lined with parchment paper or silicon baking liner ) or on a greased black iron skillet. Use a a large spring release scoop to drop the biscuits. Space biscuits 1 to 2 inches apart. Bake about 12 to 15 minutes Glaze if desired. Source: callmepmc.com Search recipe under Breads --------------- MESSAGE bread-bakers.v120.n042.3 --------------- Date: Wed, 4 Nov 2020 07:20:57 -0500 From: Joan Ross Subject: 14 Biscuit Tips from Our Test Kitchen Pros [Make the Best Biscuits EVER] Thought will all enjoy these biscuit making tips from Taste Of Home Joan https://www.tasteofhome.com/collection/biscuit-tips/ --------------- MESSAGE bread-bakers.v120.n042.4 --------------- Date: Sun, 1 Nov 2020 04:32:31 -0500 From: J Boniface Subject: Subject: Why no rye flour? I've used Hodgson Mills Rye Flour for years but the last time I looked it wasn't even on their web site nor can I find any brands in the grocery store. I've found rye flour at the local food co-op or at the Mennonite or Amish stores around here but then they had flour when nobody else did. I'm stocking up now in case things get to be in short supply like they were in the spring, including yeast. Judi --------------- MESSAGE bread-bakers.v120.n042.5 --------------- Date: Sun, 1 Nov 2020 06:32:59 -0500 From: James Forbes Subject: Re: Rye flour Re: Rye flour I use and love Janie's Mill dark rye. Worth sending away for. Jim Forbes --------------- MESSAGE bread-bakers.v120.n042.6 --------------- Date: Sun, 1 Nov 2020 16:53:39 +0000 (UTC) From: Nina Banks Subject: re: rye flour Not any here for years I think. I finally gave up and ordered some from amazon. $25.00 for about 6 pds. Nina --------------- MESSAGE bread-bakers.v120.n042.7 --------------- Date: Sun, 1 Nov 2020 18:55:34 -0500 From: Fred Subject: Re: rye flour Dan: I don't know if there is a current shortage of rye flour or not. I do know that not every grocery store carries it. If you love baking with rye, I'd urge you to visit nybakers.com, where you can find a variety of different types of rye flour, most of them things you never see in grocery stores. also, at theryebaker.com are tons of recipes for rye breads and bread-like things, many of them are traditional recipes from Europe. Fred --------------- MESSAGE bread-bakers.v120.n042.8 --------------- Date: Sun, 25 Oct 2020 16:09:48 -0700 From: Reggie Dwork Subject: Baker's Croissants * Exported from MasterCook * Croissants, Baker's Recipe By :King Arthur Baking Co Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 large eggs warm water -- See directions 1/4 cup sugar -- divided, (50g) 5 1/2 cups Unbleached All-Purpose Flour -- (to 6C/659g to 723g) 2 1/4 teaspoons instant yeast 2 tablespoons butter -- melted, (28g) 1/2 cup nonfat dry milk -- or Baker's Special Dry Milk, (56g), optional 1 tablespoon salt -- scant 1 teaspoon vanilla extract -- optional; for sweet pastry Butter 30 tablespoons unsalted butter -- cool to the touch, (425g) 3/4 teaspoon salt 1/2 cup Unbleached All-Purpose Flour -- (60g) Known in France as croissants de boulanger, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of classic croissants. Light and airy and shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that's absolutely worth the time. PREP: 45 mins BAKE: 30 to 40 mins TOTAL: 4:30 YIELD: 4 pounds For the dough: Add warm water to the eggs to make 2C (454mL). Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended; set aside to let the sponge work. For the butter: Cut the butter into 1" chunks and combine with the salt and flour at low speed in a stand mixer just until smooth, with no lumps. Be careful not to beat too much; you don't want to incorporate any air. Spread the butter on a piece of plastic wrap and shape into an 8" square. Wrap and refrigerate for 30 minutes. Finish the dough: Add the melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) of the flour, the dry milk, and salt and add to the sponge. Mix until the dough forms. Knead for 5 minutes; touch the dough lightly with your finger. If it's still sticky, add the remaining flour 2 tablespoons at a time until the dough is the desired consistency. Once the dough is smooth and elastic, pat it into a 9" square, then wrap and refrigerate for 30 minutes. Perfect your technique: To laminate the dough: Remove the chilled dough from the refrigerator and gently roll it to a 12" square. Unwrap the butter square and place it in the center of the dough at a 45 angle, so it looks like a diamond in a square. Pull the corners of the dough into the center of the butter diamond. Moisten the edges with a little water and pinch the seams together well to enclose the butter. Dust the top with flour and turn the packet over. Tap the dough all over with a rolling pin, encouraging it into a rectangular shape. Once it's pliable, roll it to a 20"x 10" rectangle, picking it up and dusting lightly with flour as needed. When you've reached the proper size, use a dry brush to sweep off any excess flour and fold the dough in thirds, like a business letter. Take care to keep the edges straight and line them up directly over each other. If the dough slides around, use a little water at the corners to tack them in place. This is your first turn. Rotate the dough out so it looks like a book about to be opened. Roll the dough out once more to 20" x 10" and fold it as before. This is the second turn. Wrap the dough and refrigerate it for 30 minutes to allow the gluten in the dough to relax. Give the dough two more turns after its rest, then wrap the dough well and refrigerate for at least 1 hour or overnight before using. You can also freeze the dough at this point. To shape the croissants: Cut the packet of dough in half. Wrap and refrigerate or freeze one half. Roll the other half to a 13" x 18" rectangle. Trim the edges about 1/4" all the way around with a ruler and pizza cutter. This removes the folded edges that would inhibit the dough's rise. Cut the dough in thirds lengthwise and in half down the center. This will give you six 4"x 9" pieces. Cut these pieces in half diagonally and arrange them so the points are facing away from you. Stretch them gently to make them a little longer, then cut a 1" notch in the center of the base of each triangle. Take the two inside corners of the notch and roll them up toward you, building a curved shape as you roll the base of the dough toward the tip. Make sure the tip ends up under the bottom of the croissant. Place the shaped pastry on a parchment-lined baking sheet, curving the ends toward each other. Refrigerate for 30 minutes. Take the croissants out of the refrigerator, and let them warm and rise for 60 to 90 minutes at room temperature. They should expand noticeably, and when you gently press one with your finger, the indentation should remain. Towards the end of the rise time, preheat the oven to 425F. Brush each croissant with an egg beaten with 1 tablespoon water. Bake for 15 minutes, then reduce the oven's temperature to 350F and bake for 10 to 15 minutes more, until deep golden brown and no raw dough is visible where the layers overlap. Remove from the oven and let cool on the pan on a rack for 20 minutes before serving. Tips: Bubbles and leaks: It's not unusual to have air trapped inside your laminated dough. If this happens, simply pop the bubble with a toothpick and press the dough down to lie flat. If there's a bare spot where butter is coming through, dust the leak with flour, pressing down lightly so it sticks, and continue on with the fold. Refrigerate the dough as soon as the fold is done, to firm it up. Adding flour to the butter inlay helps to stabilize it, so the butter won't flow out the seams of the dough as it's being rolled. As you work, keep the dough, work surface, and your rolling pin well dusted with flour. Turn over the dough from time to time. As you roll, you tend to expand the top layers more than the bottom. By flipping the dough over, you'll even that out. Before folding the dough over on itself, use your pastry brush to sweep off excess flour. This will help the dough stick to itself after folding, so the layers don't slide around. Have a little water on hand; don't be afraid to brush the corners of the dough with it, to tack the dough in place. When rolling the dough, especially for the first time, be sure the dough and butter are at the same consistency; this will make rolling much smoother and the layers will be more even. To make Danish from this dough, add 1/2 teaspoon ground cardamom, 1/4 teaspoon nutmeg, and 1/8 teaspoon of ground cloves to the dough when mixing. Proceed with the rest of the recipe as shown until the dough is finished. You can make rectangular, filled croissants, too. Fill croissants with ham and cheese, spinach, or use our pain au chocolate sticks for a special treat. Cal 228, Fat 14g, Carb 22g, Sod 254mg, Fiber 1g, Pro 4g S(Internet address): https://www.kingarthurbaking.com/recipes/bakers-croissants-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 16g Fat (52.8% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 365mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1025 --------------- MESSAGE bread-bakers.v120.n042.9 --------------- Date: Sun, 25 Oct 2020 16:44:02 -0700 From: Reggie Dwork Subject: Fruit-Filled Morning Buns * Exported from MasterCook * Buns, Fruit-Filled Morning Recipe By :King Arthur Baking Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry Baker's Croissant Dough -- half-batch, Note Filling 1/4 cup granulated sugar -- plus more for the pan (50g) 1 tablespoon cinnamon 1 teaspoon orange zest -- grated 4 tablespoons butter -- melted, (57g) 1/4 cup brown sugar -- packed, (53g) 1/2 cup fruit preserves -- of your choice, optional, (170g) Tender, buttery croissant dough is rolled with sugar that caramelizes during baking, creating a rich, complex background for your favorite fruit or jam. Note: See Baker's Croissant recipe in this digest. PREP: 30 mins BAKE: 40 to 45 mins TOTAL: 2:30 Generously butter the wells of a 12-cup muffin pan. Spoon a teaspoon of granulated sugar into each of the wells, then tap the pan in all directions to coat the insides. Turn the pan over and lightly tap out any excess. To make the filling: Combine the sugars, cinnamon, and orange zest, stirring well with a fork to distribute the zest. To assemble: Roll the dough to an 18" x 8" rectangle. Brush the rectangle with melted butter. Sprinkle the dough generously with the sugar mixture and go over it lightly with a rolling pin to press it into the butter. Roll the dough up from the long edge into a tight cylinder. Cut into 1 1/2" slices. Place the slices, cut side up, in the wells of the prepared pan. Let the buns rise for 1 to 1 1/2 hours in a room no warmer than 75F (any warmer and the butter may begin to leak out). The buns should increase to one and a half to two times their original size. Toward the end of the rising time, preheat the oven to 375F. If desired, just before baking, butter the back of a spoon and press down on the center of the buns. Place 2 teaspoons of the preserves in the indentation. Place the pan on a parchment-lined baking sheet and bake for 40 to 45 minutes, until the buns are deep golden brown. Place a cooling rack over a piece of parchment. Remove the buns from the oven and immediately (and carefully) transfer them out of the pan onto the rack. If desired, roll the warm buns in granulated sugar and sprinkle the tops once more. Let cool slightly and eat warm or at room temperature. Store, lightly covered, at room temperature for up to two days; freeze for longer storage. Cal 351, Fat 19g, Carb 43g, Sod 277mg, Fiber 1g, Pro 5g S(Internet address): https://www.kingarthurbaking.com/recipes/fruit-filled-morning-buns-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 4g Fat (34.8% calories from fat); trace Protein; 16g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1025 --------------- END bread-bakers.v120.n042 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved