Date: Sun, 18 Apr 2021 04:37:09 +0000 --------------- BEGIN bread-bakers.v121.n014 --------------- 01. Re: Simple Olive Bread (Vol 121, Issue 13) (Jolie Zimmer) 02. Cheesy Pesto Breadsticks (Reggie Dwork) 03. Brown Butter and Powdered Buttermilk Pancake Mix (Reggie Dwork) 04. Peach and Blueberry Pancakes (Reggie Dwork) 05. Easy Olive Oil Drop Biscuits (Reggie Dwork) 06. Garlic Bubble Bread (Reggie Dwork) 07. Rosemary Flatbreads (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n014.1 --------------- Date: Mon, 12 Apr 2021 15:03:35 -0500 From: Jolie Zimmer Subject: Re: Simple Olive Bread (Vol 121, Issue 13) I haven't baked bread in months and decided to try the Simple Olive Bread. The two round loves were so easy and the texture of the loaf was perfect!! What a great recipe! Thanks so much. --------------- MESSAGE bread-bakers.v121.n014.2 --------------- Date: Thu, 01 Apr 2021 15:13:21 -0700 From: Reggie Dwork Subject: Cheesy Pesto Breadsticks * Exported from MasterCook * Breadsticks, Cheesy Pesto Recipe By : Miss in the Kitchen Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- warm, (about 110-115F) 2 Tbsp sugar 2 1/4 tsp. Quick·Rise Yeast -- (1/4 oz, 7g) 2 Tbsp olive oil 2 1/4 cups all-purpose flour 1 tsp kosher salt 1/2 cup pesto 2 cups mozzarella cheese -- shredded 1/4 cup butter -- melted Soft breadsticks filled with delicious sweet basil pesto and ooey gooey cheese. They are guaranteed to steal the show at dinner! Add warm water to a large mixing bowl and add sugar and yeast. Stir to combine and set aside for about 5 minutes or until mixture is bubbly. Add olive oil and stir to combine. Add 1 cup of flour and salt. Stir to combine. Continue adding flour 1/4 cup at a time until mixture forms a dough ball and pulls away from sides of the bowl. Place dough on a floured surface and knead 3 to 5 minutes adding more flour as needed. Dough should no longer be sticky. Cover and allow to rise 30 minutes. Punch dough down and roll into a 12 x 15" (approximate) rectangle. Spread pesto over dough and sprinkle evenly with mozzarella cheese. Press lightly on cheese to help it stick to the dough and pesto layers. Using a pizza cutter or sharp knife, cut into 1" strips. Fold strips in half and twist together. Place on a parchment lined baking sheet about 1" apart. Preheat oven to 400F. Bake for 15 to 17 minutes or until golden brown. Brush with melted butter and serve immediately or at room temperature. Store leftovers in an airtight container in the refrigerator. Question: I have fresh yeast. How could I use that in place of quick rise yeast, if possible? I'm sure rising time is longer but would the mixing method be different? Response: Here's a link to info on converting to fresh yeast and usage: https://redstaryeast.com/recipes/how-to-convert-dry-yeast-to-cake-yeast/ S(Internet address): https://redstaryeast.com/recipes/cheesy-pesto-breadsticks/ Yield: "4 to 5" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 780 Calories; 47g Fat (54.1% calories from fat); 25g Protein; 64g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 1033mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 8 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1214 --------------- MESSAGE bread-bakers.v121.n014.3 --------------- Date: Sun, 04 Apr 2021 16:40:12 -0700 From: Reggie Dwork Subject: Brown Butter and Powdered Buttermilk Pancake Mix * Exported from MasterCook * Pancake Mix, Brown Butter and Powdered Buttermilk Recipe By : Kendra Vaculin Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pancake mix 2/3 cup butter -- powdered, Note 1: 1 cup buttermilk -- powdered, divided, (145 g) 4 cups all-purpose flour -- (500 g) 1/4 cup granulated sugar 4 tsp. baking powder 4 tsp. kosher salt Pancakes 3 cups pancake mix -- Note 2: 2 large eggs 2 cups seltzer water -- cold Vegetable oil -- or canola oil, for cooking With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast (or breakfast for dinner, live your life). The key is a combo of two powdered dairy products: buttermilk, for that perfect tang, and butter, which you'll brown in a saucepan with half the powdered buttermilk for a touch of nuttiness. Just add eggs and - surprise! - seltzer water, which provides extra lift and fluffiness. The recipe below yields enough base for two batches of 18 pancakes each; keep the extra powdered base in an airtight container as a gift to future you. Note 1: find on Amazon, (65 g) Note 2: (1/2 of the total mix above; reserve remainder for another time) ACTIVE: 10 minutes TOTAL: 20 minutes Makes: 6 cups mix, enough for two batches of 18 pancakes each In a medium saucepan, heat the powdered butter and 1/2 cup powdered buttermilk over medium. Cook, whisking constantly to keep from scorching and turning down burner if needed, until browned and fragrant, about 6 minutes. Transfer to a large bowl and let cool slightly. Add remaining 1/2 cup powdered buttermilk, flour, sugar, baking powder, and salt to the bowl and whisk together. This is your pancake mix; store at room temperature in an airtight container until ready to use. For each batch of pancakes, measure pancake mix into a large bowl. In a medium bowl, beat eggs until smooth. Add seltzer and whisk to combine. Add the wet mixture to the dry and whisk to just combine. Heat a large nonstick pan over medium; use a paper towel to rub the surface with a bit of vegetable oil. Working in batches, scoop the pancake batter into the pan using a 1/4 cup measure. Cook the pancakes until browned and the bubbles across the surface have popped, about 2 minutes. Flip the pancakes and cook until set through, 1 to 2 minutes. Continue with the remainder of the batter, adjusting the heat to keep it at medium and re-oiling the pan surface as needed. Review: Unlike the first reviewer, (Yet another shade throwing troll) I actually made the recipe, ooh AND, I understand the dry good asked for in the recipe. the powdered buttermilk and butter I have are all natural, no filler and organic..... any how. This provided an brilliant and quite tasty mix for quick Brown butter pancakes without necessitating the time to brown off butter and cool it prior to making batter. Thank you chef Vaculin S(Internet address): https://www.epicurious.com/recipes/food/views/homemade-pancake-mix-brown-butter-buttermilk Yield: "2 batches" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 4g Fat (29.8% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 441mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0404 --------------- MESSAGE bread-bakers.v121.n014.4 --------------- Date: Thu, 08 Apr 2021 20:12:21 -0700 From: Reggie Dwork Subject: Peach and Blueberry Pancakes * Exported from MasterCook * Pancakes, Peach and Blueberry Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 3/4 ounces all-purpose flour -- (about 1 1/2C) 2 tablespoons sugar 2 tablespoons flax seed -- optional 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 1/2 cups buttermilk -- nonfat 1 teaspoon lemon rind -- grated 2 large eggs 1 cup blueberries -- fresh or frozen, thawed 1 cup peaches -- chopped fresh or frozen, thawed 2 tablespoons unsalted butter Fresh blueberries -- optional Each third-cupful of this thick batter produces a pancake that is wonderfully fluffy and filled with fresh fruit. The combination of peaches and blueberries never fails to please. Total: 28 mins Serving size: 2 pancakes and 1 teaspoon butter Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, flaxseed, if desired, baking powder, and salt in a large bowl, stirring with a whisk. Combine buttermilk, lemon rind, and eggs in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Gently fold in blueberries and peaches. Heat a nonstick griddle or nonstick skillet over medium heat. Pour 1/3 cup batter per pancake onto pan. Cook over medium heat 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Serve with butter. Top with blueberries, if desired. Cal 238, Fat 3g, Carb 38g, Sod 448mg, Fiber 2g, Pro 8g Review: These are super good. I love the peachy flavor and the blueberries add a lot. My husband even enjoyed them! Review: Very light and fluffy. Other recipes i have tried have oil or butter in the mix, this had none so decided to add 2 tbsp of canola oil. Will try leaving it out next time Source: "Cooking Light Lighten Up, America!" S(Internet address): https://www.myrecipes.com/recipe/peach-blueberry-pancakes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 8g Fat (26.0% calories from fat); 8g Protein; 40g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 492mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0408 --------------- MESSAGE bread-bakers.v121.n014.5 --------------- Date: Sat, 10 Apr 2021 17:05:55 -0700 From: Reggie Dwork Subject: Easy Olive Oil Drop Biscuits * Exported from MasterCook * Biscuits, Easy Olive Oil Drop Recipe By : Jesseca Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 tablespoon baking powder 2 teaspoons sugar 1/2 teaspoon salt 1/2 cup olive oil -- Extra Light Tasting 1 cup milk These are the BEST Olive Oil Drop Biscuits! Easy to make and light and fluffy in texture. They are the perfect side to any meal. prep: 20 MINUTES cook: 10 MINUTES total: 30 MINUTES Preheat the oven to 420F. Grease a baking tray and set aside. Whisk the flour, baking powder, sugar, and salt in a medium sized bowl. Stir in the oil and milk until fully combined. Drop by the tablespoon full (I do a heaping spoon) onto a baking sheet. Bake 10 minutes or until lightly browned around the edges. Notes: Try adding fresh rosemary, black pepper and cheese to the biscuits. Reader recommended and our new favorite way to make this recipe. Cal 198, Fat 22g, Carb 22g, Sod 266mg, Fiber 1g, Pro 3g Review: We subbed unsweetened soy milk for milk and canola oil for olive oil and added fresh rosemary, black pepper and cheese to the dry ingredients and they came out great, but probably could have stayed in a minute or two longer to get a little golden. Review: Made GF and they were delicious. I did add a little more sugar as I was making them for breakfast. First GF biscuit that was crunchy on the outside and soft and wonderful on the inside. Thank you for this recipe!! Review: Thank you for taking the time to review! I do love these biscuits! Review: Very good. easy. Common ingredients to have on hand. In this coronavirus pandemic quarantine, I was running out of butter but have olive oil. Thanks for your recipe. Will try w seasonings and or herbs. Review: Thank you for taking the time to review the recipe, Glory! I hope you find some great herbs or seasonings to mix in. Question: Can you substitute any oil ( vegetable or canola)? Reply: I've been using vegetable oil for my biscuits since I didn't have olive oil, they turned out fairly good. Kinda bland and dryish though so you'll want to make adjustments. Reply: Great question. I have never tried to substitute a vegetable or canola oil, but I don't see why it wouldn't work. I have made these with butter and they turned out great. Let us know if you make the recipe with your changes. Review: These are great. Exactly what I was looking for. The only difference for me is I am baking them in my electric skillet that only goes to 400 degrees so they need 14 minutes. My son and I decided to take another commenters idea and added garlic powder parsley and cheese. They turned out amazing. Thank you for this great and versatile recipe. Review: My son has now started experimenting with flavors. We now have spicy garlic biscuits. Review: This recipe is also great when you add garlic powder, dried parsley and cheddar cheese and it makes amazing cheddar garlic biscuits like red lobsters. Or you can just add any herbs and make delicious herb biscuits! The possibilities are endless!!! Review: All they need is a little cheddar cheese and they'll taste just like red lobster bicuits. Still good by themselves though. Thanks Review: These are FABULOUS!!! I wanted to make them as a base for strawberry shortcake tonight (on a COLD January night!) & couldn't find my old olive oil biscuit recipe. These are 10,000 times better!!! And for the doubter, you'd never know you were eating olive oil! Review: Used Whole Wheat Flour and it took about 3-4 extra minutes to cook. Review: Thank you - this was exactly what I was looking for. A little crunch on the outside, and light and soft on the inside. And the recipe couldn't be easier! I put most of the biscuits on top of a chicken casserole. By the way, you can also substitute olive oil for butter in chocolate chip cookies, although the amount may not be the same - just go for consistency. They taste just as great but don't seem to stay fresh as long (not a problem at my house). I also use olive oil in pie dough in place of vegetable shortening. (I don't know how much; I just add until it looks right.) It's much easier and I can't tell the difference. S(Internet address): https://onesweetappetite.com/easy-olive-oil-drop-biscuits/ Yield: "8 to 10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 15g Fat (51.9% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 332mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0410 --------------- MESSAGE bread-bakers.v121.n014.6 --------------- Date: Sun, 11 Apr 2021 18:13:38 -0700 From: Reggie Dwork Subject: Garlic Bubble Bread * Exported from MasterCook * Bread, Garlic Bubble Recipe By : Lynn Nichols Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each) 1/4 cup water -- warm, (110 to 115) 2 cups whole milk -- warm, (110 to 115F) 2 tablespoons sugar 1 tablespoon shortening 2 teaspoons salt 6 1/4 cups all-purpose flour -- (to 6 1/2 C) 1/2 cup butter -- melted 1 tablespoon parsley -- flakes, dried 2 teaspoons garlic powder I tweaked my friend's family recipe for pull-apart rolls, and here's the result. This homemade garlic bread loaf is a must for your next pasta night, when everyone will have fun pulling off each rich and buttery piece Prep: 35 min. + rising Bake: 35 min. + cooling Makes: 2 loaves (12 servings each) In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn out on a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Divide each portion into 12 pieces. In a shallow bowl, combine the butter, parsley and garlic powder. Shape each piece into a ball; dip in the butter mixture. Place in 2 grease 9x5" loaf pan. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes. Bake at 375F until golden brown, 35 to 40 minutes. Cool for 10 minutes. Remove from pans to wire racks. Serve warm. Test Kitchen Tips: Tailor the flavors to your meal. Add taco seasoning on Mexican night, Old Bay on seafood night, and more! Cal 176, Fat 5g, Carb 27g, Sod 237mg, Fiber 1g, Pro 4g Review: These were great! Soft but a little crusty too. Review: Gorgeous recipe! The bread was so delicious. I did it in a tube pan and it worked perfectly! Review: Delicious! The only change I made was to put fresh garlic through a press and use it instead of garlic powder. Yum! Review: I just made this last night and everyone loved it. Next time I would change out the garlic powder for garlic salt. And, I didn't have any butter left to top the loaves, so I would heat up a little more and spread over the top. Also served with marina sauce for an appetizer. Review: This was a great bread recipe although it does take a lot of time to assemble. I did find that 24 balls per loaf was a bit too much. I would make the same size balls (24 per loaf) but use 18 in each loaf pan and the 12 left over in a smaller loaf pan. Wonderful flavor and my guests raved about it asking for the recipe. I froze one loaf to enjoy later. Oh, I did not have garlic powder so put 3 cloves of garlic through a a press and used that along with fresh parsley which I chopped up fine. Review: I have made this bread on several occasions. Instead of all the cutting and dividing, I pull the dough apart and roll it in my hands about the size of golf balls and pile it in the pan. More like a monkey bread. Either way it is DELICIOUS!! Review: i make this recipe with the small frozen dinner rolls and put minced fresh garlic in the butter - works like a dream!! So even though I cheat a little I still rate it 5 stars as it is a delicious recipe. S(Internet address): https://www.tasteofhome.com/recipes/garlic-bubble-loaf/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 5g Fat (27.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 228mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0411 --------------- MESSAGE bread-bakers.v121.n014.7 --------------- Date: Mon, 12 Apr 2021 19:42:59 -0700 From: Reggie Dwork Subject: Rosemary Flatbreads * Exported from MasterCook * Flatbreads, Rosemary Recipe By : Sue Brown Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 1/4 cup warm water -- plus 1/3 cup warm water -- (110 to 115F) 1/2 teaspoon honey 2 cups all-purpose flour -- divided 1 tablespoon olive oil 1 teaspoon fresh rosemary -- minced 1/2 teaspoon kosher salt TOPPING: 1 tablespoon olive oil 1 teaspoon fresh rosemary -- minced 1/2 teaspoon kosher salt My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. Prep: 40 min. + rising Bake: 10 min. In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly. Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed. Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 425F. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5" circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8 to 12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10 to 15 seconds. Cal 197, Fat 5g, Carb 33g, Sod 322mg, Fiber 1g, Pro 5g S(Internet address): https://www.tasteofhome.com/recipes/rosemary-flatbreads/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 5g Fat (22.9% calories from fat); 5g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 316mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0428 --------------- END bread-bakers.v121.n014 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved