Date: Thu, 22 Dec 2022 19:24:41 +0000 --------------- BEGIN bread-bakers.v122.n035 --------------- 01. Happy Holidays (Reggie Dwork) 02. Christmas Tree Bread (Reggie Dwork) 03. Dutch Baby (Reggie Dwork) 04. Orange Nut Bread (Reggie Dwork) 05. Pumpkin Cornbread (Reggie Dwork) 06. Easy No-Knead Focaccia (Reggie Dwork) 07. Pumpkin-Cranberry Muffins (Reggie Dwork) 08. Homemade Crescent Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n035.1 --------------- Date: Thu, 22 Dec 2022 11:15:01 -0800 From: Reggie Dwork Subject: Happy Holidays Jeff & I wish all of you the very best at this holiday season. Reggie --------------- MESSAGE bread-bakers.v122.n035.2 --------------- Date: Thu, 22 Dec 2022 11:15:35 -0800 From: Reggie Dwork Subject: Christmas Tree Bread * Exported from MasterCook * Bread, Christmas Tree Recipe By :Karen Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 2 1/4 tsp instant yeast (aka rapid- or quick-rise yeast) 1 1/4 cup warm water 1 Tbsp sugar 1 Tbsp oil 1 tsp salt 3 cups flour 1/2 cup pesto sauce 3 Tbsp melted butter 1 tsp garlic powder 1/2 cup shredded parmesan cheese Dipping Sauce: 8 oz tomato sauce -- 1 can 1/4 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1/2 tsp Italian seasoning Pesto and parmesan cheese pull-apart breadsticks shaped in a festive Christmas tree shape. This is super fun to make and even more fun to eat! Don't forget the dipping sauce! Add yeast, water and sugar into the bowl of a stand mixer fitted with a dough hook. Let the yeast dissolve for a minute. Add oil, salt and flour into the bowl. Turn mixer on and knead the dough for 5 minutes. The dough should be a little sticky. If it is overly sticky then add in a bit more flour. Spray a bowl with non-stick cooking spray and add the dough. Allow to rise until doubled. If you have a proofer or Instant pot, you can speed the rise by raising the temperature to around 90F. For rising in the IP: Spray your Instant Pot with non-stick cooking spray. Add the dough into the liner. Set Instant Pot to yogurt function LESS (use adjust button to get it to less, it should say 24 hours). Cover Instant Pot with a glass lid or a plate and let it raise for 25 to 30 minutes. Place the dough in the middle of a sheet or parchment paper or a silpat. Use your palms to press out the dough into a large rectangle shape (about 10 x 15 inches). Use a pizza cutter to cut from a bottom corner to the center of the top. Repeat on the other side so you have 1 full triangle and 2 halves of a triangle on either side. Place a piece of parchment paper on a baking sheet. Transfer both side triangle pieces to the baking sheet. Pinch the middle seam to seal and stretch the dough to form a single triangle. Spoon the pesto sauce all over the dough. Flip the remaining triangle over the top of the filling and stretch the dough to cover completely. Pinch the edges together. Use a pizza cutter to make horizontal slices on each side of the Christmas tree about 1 inch apart from the top to bottom. Leave the trunk of the tree intact. Pull the strips outward and twist. In a small bowl stir together the melted butter and the garlic powder. Use a pastry brush to brush the mixture all over the top of the bread. Sprinkle the trunk of the tree with parmesan cheese Bake at 400 degrees for about 15 to 20 minutes, or until golden brown. In a pan on the stove combine all the dipping sauce ingredients and warm on medium heat. Pull off the breadsticks and dip in the sauce and enjoy! S(Internet address): https://www.365daysofcrockpot.com/christmas-tree-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 337 Calories; 15g Fat (39.9% calories from fat); 10g Protein; 41g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 739mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 1218 --------------- MESSAGE bread-bakers.v122.n035.3 --------------- Date: Thu, 22 Dec 2022 11:16:02 -0800 From: Reggie Dwork Subject: Dutch Baby * Exported from MasterCook * Bread, Dutch Baby Recipe By :Florence Fabricant Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs -- at room temperature 1/2 cup all-purpose flour -- at room temperature 1/2 cup whole milk -- at room temperature 1 tablespoon sugar 1 Pinch nutmeg 4 tablespoons unsalted butter Syrup -- preserves, confectioners' sugar or cinnamon sugar fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It's wonderful simply with sugar, syrup or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar. Heat oven to 425F. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand. Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300F and bake 5 minutes longer. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar. S(Internet address): https://cooking.nytimes.com/recipes/6648-dutch-baby - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 16g Fat (60.4% calories from fat); 7g Protein; 17g Carbohydrate; trace Dietary Fiber; 194mg Cholesterol; 69mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2022 - 1218 --------------- MESSAGE bread-bakers.v122.n035.4 --------------- Date: Thu, 22 Dec 2022 11:16:31 -0800 From: Reggie Dwork Subject: Orange Nut Bread * Exported from MasterCook * Bread, Orange Nut Recipe By :Dan from Platter Talk Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 tsp salt 4 tsp baking soda 3/4 cup sugar 1 egg -- beaten 1 1/2 cups milk 1 tbsp grated orange peel 3 tbsp shortening -- melted 1/2 cup chopped nuts Preheat oven to 375F. In a large mixing bowl, combine flour, baking powder, salt, and sugar. Mix well. In another bowl, combine milk, beaten egg, and shortening, and add to flour mixture. Fold in orange peel and nuts. Pour into oiled 4 x 8 inch loaf pan. Bake for 1 hour. Notes: Combine some cream cheese, juice from an orange, vanilla, and powdered sugar. Serve as a spread to this bread. This bread is well paired with coffee or tea. Don't be afraid to double or triple the amount of orange peel, I probably used 3 tablespoons in this loaf. Bake for a full hour. I took this loaf out at 55 minutes based on a darkening crust on top which I took as a sign of being completely done. It could have used five more minutes. Calories: 246kcal; Carbohydrates: 39g; Protein: 5g; Fat: 8g; Saturated Fat: 2g; Polyunsaturated Fat: 3g; Monounsaturated Fat: 2g; Trans Fat: 1g; Cholesterol: 17mg; Sodium: 578mg; Potassium: 101mg; Fiber: 1g; Sugar: 14g; Vitamin A: 70IU; Vitamin C: 1mg; Calcium: 46mg; Iron: 2mg Source: "The Mennonite Community Cookbook" S(Internet address): https://www.plattertalk.com/orange-nut-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 8g Fat (29.3% calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 619mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2022 - 1218 --------------- MESSAGE bread-bakers.v122.n035.5 --------------- Date: Thu, 22 Dec 2022 11:16:56 -0800 From: Reggie Dwork Subject: Pumpkin Cornbread * Exported from MasterCook * Cornbread, Pumpkin Recipe By :Allison - Celebrating Sweets Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 3/4 cup yellow cornmeal -- not coarse ground 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/4 cup vegetable oil -- mild olive oil, or melted refined coconut oil 1 cup pumpkin puree -- not pumpkin pie filling 3/4 cup milk 1/2 cup granulated sugar 2 tablespoons honey 2 large eggs Sweet, soft, and fluffy homemade Pumpkin Cornbread. This delicious seasonal twist on cornbread is delicious served alongside soup, chili, or stew or added to your holiday meal. Preheat oven to 350F. Grease a 9 x 9 square baking pan. In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and spices. In a separate bowl whisk oil, pumpkin, milk, sugar, honey, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined. Pour the batter into the prepared pan and bake for approximately 23-27 minutes A toothpick inserted into the center should come out clean (no raw batter). Cool slightly, serve warm with salted butter and honey. Calories: 183kcal; Carbohydrates: 29g; Protein: 3g; Fat: 6g; Saturated Fat: 1g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 4g; Trans Fat: 0.02g; Cholesterol: 31mg; Sodium: 177mg; Potassium: 168mg; Fiber: 2g; Sugar: 12g; Vitamin A: 3223IU; Vitamin C: 1mg; Calcium: 62mg; Iron: 1mg S(Internet address): https://celebratingsweets.com/pumpkin-cornbread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 6g Fat (30.2% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 243mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2022 - 1218 --------------- MESSAGE bread-bakers.v122.n035.6 --------------- Date: Thu, 22 Dec 2022 11:17:26 -0800 From: Reggie Dwork Subject: Easy No-Knead Focaccia * Exported from MasterCook * Focaccia, Easy No-Knead Recipe By :Sam Linsell Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g bread flour -- (4C) 2 tsp instant yeast -- (8g) 1 3/4 tsp salt 500 ml warm water -- 104F/40C, (2C) 1 tsp honey -- or brown sugar 1 tbsp butter -- for pan 6 tbsp extra virgin olive oil -- divided (approx) rosemary leaves -- from a few sprigs sea salt flakes Make 1 day in advance. Can be done same day or after 2 days, but overnight is best. Mix the flour, yeast, and salt in a bowl with a whisk. In a measuring jug dissolve the one teaspoon of honey with the warm water (104F/40C). To get the perfect water temperature for this no-knead focaccia, use 1 1/2 cups of tap water with 1/2 cup of boiling water. Once all the flour is incorporated, drizzle the dough with about 1 1/2 tablespoon of extra virgin olive oil. Rub this lightly all over the ball (flip to coat), then seal with cling film and store in the fridge overnight or for up to 2 days. If you want to make this on the same day, then simply leave the covered dough out until it has doubled in size, approx 2 - 3 hours depending on how warm it is. Generously grease a 23cm x 33cm x 5 cm (9 x 13 x 2 inch) baking sheet with butter. This is to prevent the dough from sticking to the pan. Then spread 3 tablespoons of extra virgin olive oil. Remove the dough from the fridge and gently pull it away from the sides of the bowl and tip it onto the baking sheet. Gently pull the dough into a rough rectangle. Don't worry too much if it doesn't fit at this point, it will naturally rise and expand into the corners. Leave in a warm spot for about 2 - 4 hours to rise *this time depends on how warm the room is. Preheat the oven to 220C / 425F. When the dough has fully risen and has bubbles on the surface (it should be soft and very jiggly), drizzle over more olive oil. Scatter over the rosemary (you want a generous coating) and then using oiled fingers, dimple the dough all over. Sprinkle the surface with sea salt flakes and bake immediately for 22 - 24 minutes until golden brown all over. Remove from the pan and cool on a cooling rack (this helps prevent the bottom from going too soft). Drizzle with more olive oil and serve with whatever you like. S(Internet address): https://drizzleanddip.com/2022/07/15/easy-no-knead-focaccia/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 6g Fat (34.4% calories from fat); 4g Protein; 21g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2022 - 1218 --------------- MESSAGE bread-bakers.v122.n035.7 --------------- Date: Thu, 22 Dec 2022 11:17:58 -0800 From: Reggie Dwork Subject: Pumpkin-Cranberry Muffins * Exported from MasterCook * Muffins, Pumpkin-Cranberry Recipe By :Heather McRae, Jacksonville, Florida Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 190 g all-purpose flour -- (6 3/4oz, 1 1/2C) 1 teaspoon baking soda 3/4 teaspoon ground ginger 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground cloves 1 cup granulated sugar 1 cup canned pumpkin 1/2 cup buttermilk -- low-fat 1/4 cup packed light brown sugar 2 tablespoons canola oil 1 large egg 2/3 cup dried cranberries -- sweetened, chopped (such as Craisins) Cooking spray Preheat oven to 375F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk. Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375F for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. This recipe doubles easily to feed a crowd. These are best warm, but you can make ahead to jump-start holiday cooking. Bake up to one month in advance, and place in a heavy-duty zip-top plastic bag. Let the muffins thaw at room temperature, and then microwave at MEDIUM-HIGH about 30 seconds to heat through. Per Serving: 199 calories; calories from fat 14%; fat 3.2g; saturated fat 0.4g; mono fat 1.6g; poly fat 0.9g; protein 2.8g; carbohydrates 41.1g; fiber 1.5g; cholesterol 18mg; iron 1.3mg; sodium 195mg; calcium 38mg. Source: "Cooking Light, Nov 2007" S(Internet address): https://www.myrecipes.com/recipe/pumpkin-cranberry-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 3g Fat (15.0% calories from fat); 3g Protein; 36g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2022 - 1218 --------------- MESSAGE bread-bakers.v122.n035.8 --------------- Date: Thu, 22 Dec 2022 11:18:22 -0800 From: Reggie Dwork Subject: Homemade Crescent Rolls * Exported from MasterCook * Rolls, Homemade Crescent Recipe By :Amanda Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole milk 1/2 cup butter -- divided 1/3 cup sugar -- granulated 1 tsp kosher salt 4 1/2 tsp instant yeast -- or active dry (2 pkts) 1/4 cup warm water -- just warm to the touch 2 large eggs 4 1/2 cups all-purpose flour -- plus possible 1/2 cup extra melted butter -- for after baking Add milk to a small saucepan and heat over med heat until milk forms a skin on top and reaches a temperature of 170F. Remove from heat and set aside. Combine 1/3 cup butter, sugar and salt in a mixing bowl. Add scalded milk and let sit until mixture reaches about 110F. Stir occasionally as it cools. While milk is cooling, combine warm water and yeast in a small bowl and set aside for about 5 minutes. Yeast should get frothy after this time. When milk mixture reaches about 110F, add eggs to mixing bowl with milk mixture and whisk to combine. To the bowl of a stand mixer fitted with the dough hook attachment, add 4 1/2 cups flour and yeast mixture. Turn the mixer on low and while it's running, slowly pour in the milk mixture. Once combined, increase mixer speed to medium and knead until smooth and elastic/shiny. This should take between 6 and 12 minutes. About halfway through, if dough is still really sticky, add additional flour, a tablespoon or two at a time, until dough is tacky but not sticky. While mixer is kneading the dough, melt the remaining butter and set aside. Flour your work surface and turn out dough. Shape into a ball and transfer to a greased bowl. Brush with a little bit of the melted butter. Cover with plastic wrap and let rise for 2 hours in a warm place, or until doubled in size. After dough has risen, line a couple baking sheets with parchment paper or grease with cooking spray. Lightly flour your work surface and turn out dough. Divide into 4 equally sized portions. Roll one portion of dough out into a 10-11" circle. Use a pizza cutter (or knife) and slice the circle into 8 wedges (like a pizza). Start at the wide edge and roll towards the point. Transfer rolls (point side down) to prepared baking sheets, keeping 1 to 2 inch distance between the rolls. Repeat with remaining portions of dough. Cover baking sheets with plastic wrap and let rise in a warm place until rolls have doubled in size, about 35-40 minutes. While rolls are rising, preheat oven to 325F. Bake rolls 20 minutes, rotating baking sheets halfway through, until lightly golden brown. Brush with melted butter after removing from oven. S(Internet address): https://www.thechunkychef.com/homemade-crescent-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 4g Fat (30.3% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 97mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 1218 --------------- END bread-bakers.v122.n035 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved