Date: Sat, 18 Feb 2023 05:37:02 +0000 --------------- BEGIN bread-bakers.v123.n004 --------------- 01. Belgian spelt loaf. (Michael Arnoldi) 02. Brickle Bread (Debbie Rogers) 03. Coffee-Flavored Belgian Waffles (Reggie Dwork) 04. Homemade Tortillas (Reggie Dwork) 05. Pumpkin Crunch Knots (Reggie Dwork) 06. Sour Cherry Chocolate Chunk Muffins (Reggie Dwork) 07. Bread Machine Thai Bread (Reggie Dwork) 08. Crusty Rye Loaf (Reggie Dwork) --------------- MESSAGE bread-bakers.v123.n004.1 --------------- Date: Mon, 13 Feb 2023 08:34:58 -0500 From: Michael Arnoldi Subject: Belgian spelt loaf. Belgian spelt loaf. Ingredients For the leaven: 200g fine spelt flour 200ml water 2g salt 24g spelt sourdough starter For the dough: 960g spelt flour 550ml water 20g salt 2g fresh yeast (optional) 1 tbs polenta or semolina And this is how you make pain d'epeautre, Belgian spelt bread: Mix together the ingredients for the leaven and leave to rise overnight. The next day, start on the dough. Mix the spelt flour, water and salt. Add the leaven you made the day before and knead in a stand mixer for 5 minutes. If you want to make your bread extra light and airy, crumble in a little fresh yeast at this point, and knead for another eight minutes. Place the dough on a countertop and let it rest for 30 minutes. Fold the dough four times and let it rest for another 30 minutes. Now shape the bread into a round or a long loaf. Fold the dough from the edge into the middle from all directions, then turn the dough over with the seam side underneath. Place the bread on a non-floured surface and pull it towards you using both hands until the surface is taut. Leave to rest for another 30 minutes. Dust a proofing basket with spelt flour and place the dough in it. Leave to rest in the refrigerator at around 8C/45F for 20 hours. Preheat the oven to 250C/485F. Place a cast iron pan on the oven floor. Turn the dough out onto a pizza paddle that has been dusted with polenta or semolina. Once the oven is fully heated, pour half a glass of water into the cast iron pan to create some steam. Put the dough in the oven and bake for 30 minutes. 10 minutes before your bread is due to come out, open and shut the oven door to let out steam. Repeat after 5 minutes. This will ensure a crispy crust. https://www.dw.com/en/baking-bread-spelt-loaf-from-belgium/a-48251433 Mike Arnoldi --------------- MESSAGE bread-bakers.v123.n004.2 --------------- Date: Mon, 13 Feb 2023 15:31:14 +0000 From: Debbie Rogers Subject: Brickle Bread Regarding: Toffee Pecan Banana Bread This is a GREAT one too! Everyone loves it that I share with. Not sure if it's allowed since it uses a cake mix. Brickle Bread GOOD! Source: Hoyt's Kitchen/FB Yield: 2 9x5 loaves or 2 8x4 (I like 8x4 best) 1 yellow cake mix Or Butter Pecan (best!) 1 small box instant coconut pudding or instant vanilla pudding with =BC coconut 2 Tbsp poppy seeds 1 cup Heath English toffee pieces 2 cups toasted pecans Stir dry mixture 4 eggs, beaten 1 cup water 1 cup oil 1 Tbsp vanilla 1 Tbsp sour cream Beat well and then pour over dry ingredients and mix. Grease two loaf pans Bake at 350F for 45 minutes. --------------- MESSAGE bread-bakers.v123.n004.3 --------------- Date: Fri, 17 Feb 2023 21:15:02 -0800 From: Reggie Dwork Subject: Coffee-Flavored Belgian Waffles * Exported from MasterCook * Waffles, Coffee-Flavored Belgian Recipe By :BON APPETIT Serving Size : 4 Preparation Time :0:00 Categories : Food Processor Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/4 cup granulated sugar 1/4 cup light brown sugar -- packed 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 2 large eggs -- room temperature, beaten to blend 2 tablespoons whole milk ricotta cheese -- room temperature 1 1/4 cups buttermilk 2 tablespoons instant espresso powder -- plus more for serving 5 tablespoons unsalted butter -- melted, plus more for brushing Pure maple syrup and whipped cream -- for serving If you don't have a Belgian waffle iron, use a regular one, but you probably won't need as much batter. Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in a medium bowl to combine. Whisk eggs and ricotta in a large bowl just to incorporate, then add buttermilk and 2 Tbsp. espresso powder; whisk until smooth. Whisk in 5 Tbsp. melted butter, then fold in dry ingredients with a rubber spatula, being careful not to overmix (some lumps are okay). Let batter sit uncovered at room temperature 30 minutes to allow the flour to hydrate. Preheat oven to 200F. Set a wire rack inside a rimmed baking sheet and place in oven. Heat waffle iron and brush with butter. Pour 1 cup batter onto iron and cook until waffle is golden brown and cooked through, 5 to 7 minutes. Transfer to wire rack in oven. Repeat with remaining batter, brushing iron with more butter as needed. (Waffles will be limp at first but will crisp up as they sit.) Serve waffles topped with whipped cream, drizzled with maple syrup, and sprinkled with more espresso powder. Cal 535, Fat 22g, Carb 73g, Sod 551mg, Fiber 1g, Pro 13g Review: These were incredible! I actually ended up making my first batch for a chicken and waffles dish, omitting the espresso powder, and they were perfect. I'm looking forward to including the coffee in my next batch. Review: Excellent! I made as written. I was surprised at the amount of espresso powder (2 TBSP), but that much is needed. I have a Waring Pro Double waffle maker and I got 4 1/2 waffles. Review: Delicious! Halved the granulated sugar, decreased the butter to 4 Tbsp, added cinnamon to the whipped cream, and topped with toasted pecans. Could have increased the instant espresso powder for more coffee flavor. S(Internet address): https://www.epicurious.com/recipes/food/views/coffee-flavored-belgian-waffles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 469 Calories; 19g Fat (36.4% calories from fat); 12g Protein; 63g Carbohydrate; 1g Dietary Fiber; 151mg Cholesterol; 687mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 0508 --------------- MESSAGE bread-bakers.v123.n004.4 --------------- Date: Fri, 17 Feb 2023 21:17:06 -0800 From: Reggie Dwork Subject: Homemade Tortillas * Exported from MasterCook * Tortillas, Homemade Recipe By :Kristin Van Dyken Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup water 3 tablespoons olive oil I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. Prep/Total Time: 30 min. Serving Size: 1 tortilla In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7" circle. In a large skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Test Kitchen Tips: Other fats work in place of olive oil. Traditionalists use lard, but shortening or coconut oil can be used as well. Just cut it into the flour before kneading. Relax springy, hard-to-roll dough by resting it a few more minutes. The key to making tender tortillas: Keep a keen eye on them and adjust cooking time or temp as needed. If they're too crisp, reduce heat a notch, or stop cooking a few seconds earlier. For homemade chips, cut tortillas into wedges and bake at 350F until crisp. Add a touch of oil and seasonings of your choice: We love sea salt and chili powder. Review: I know and love home made tortillas very well. I gave this 3 stars because you can't get the real deal with olive oil. I swapped it out for melted lard and then they definitely are rated 5 stars. Oh and triple the batch, they go quick. Review: This recipe is a good staple recipe! My first time and they came out perfectly. Follow the note that says add more water or flour as needed, but for the most part the recipe is exact. Thank you! Review: Source: "Originally published as Homemade Tortillas in Taste of Home June/July 2010" S(Internet address): https://www.tasteofhome.com/recipes/homemade-tortillas/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 5g Fat (30.8% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat. NOTES : 2019 - 0220 --------------- MESSAGE bread-bakers.v123.n004.5 --------------- Date: Fri, 17 Feb 2023 21:18:22 -0800 From: Reggie Dwork Subject: Pumpkin Crunch Knots * Exported from MasterCook * Rolls, 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 All-Purpose Flour -- spooned and leveled (413g) 1/2 cup canned Pumpkin Puree -- (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 room temperature unsalted Butter -- divided, (1 stick (114g)) 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; 419mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 1129 --------------- MESSAGE bread-bakers.v123.n004.6 --------------- Date: Fri, 17 Feb 2023 21:19:59 -0800 From: Reggie Dwork Subject: Sour Cherry Chocolate Chunk Muffins * Exported from MasterCook * Muffins, Sour Cherry Chocolate Chunk Recipe By : Kelli Foster Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Fruit Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole-wheat flour 1 cup all-purpose flour 1/2 cup granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 1/4 cups 2% milk -- or whole 1/2 cup vegetable oil 1 large egg 1 tablespoon vanilla extract 1 1/2 cups fresh sour cherries -- pitted and halved 3 ounces chopped dark chocolate 1 tablespoon coarse sugar If there ever was a perfect time to treat yourself to a dark chocolate-studded muffin for breakfast, it's while sour cherries are making their much-awaited appearance at the farmers market. Sour cherry season is fleeting - blink and you just might miss it. So, when you spot them at the farmers market pick up a basket without hesitation, then preheat the oven and pull out the mixing bowls as soon as you get home because you're making these nutty, chocolate, sour cherry-filled muffins. Arrange a rack in the middle of the oven and heat to 375F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray; set aside. Whisk the flours, sugar, baking powder, and salt together in a large bowl. Whisk the milk, oil, egg, and vanilla together in a medium bowl until combined. Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the sour cherries and chocolate. Divide the batter among the muffin wells. Top each with 1/4 teaspoon coarse sugar. Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 17 to 20 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely. NOTES: The muffins can be stored in an airtight container at room temperature for up to 3 days. Cal 282, Fat 14g, Carb 35g, Sod 160mg, Fiber 3g, Pro 5g S(Internet address): https://www.thekitchn.com/recipe-sour-cherry-chocolate-chunk-muffins-245435 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 13g Fat (40.4% calories from fat); 5g Protein; 37g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0810 --------------- MESSAGE bread-bakers.v123.n004.7 --------------- Date: Fri, 17 Feb 2023 21:22:30 -0800 From: Reggie Dwork Subject: Bread Machine Thai Bread * Exported from MasterCook * Bread Machine Thai Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water -- lukewarm 2 cups bread flour -- white 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon butter 1 1/2 teaspoons chili paste -- Sambal Oeleck 1 tablespoon lime juice 1/3 cup peanuts -- unsalted, chopped 1/3 cup coconut milk 2 teaspoons sesame seed oil 3/4 teaspoon lemon zest 1 tablespoon cilantro -- dried 2 1/2 teaspoons active dry yeast -- or bread machine yeast Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 4g Fat (32.1% calories from fat); 4g Protein; 16g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v123.n004.8 --------------- Date: Fri, 17 Feb 2023 21:24:58 -0800 From: Reggie Dwork Subject: Crusty Rye Loaf * Exported from MasterCook * Bread, Crusty Rye Loaf Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 2 1/4 tsp active dry yeast 2/3 cup warm water -- (100 to 110F) 1/2 cup rye flour -- medium 1/4 cup bread flour Bread: 2 cups bread flour 1/2 cup rye flour -- medium 1/2 cup water 2 teaspoons caraway seeds 1 1/4 teaspoons salt 2 tablespoons bread flour Cooking spray This bread is a great choice for corned beef, roast beef, or pastrami sandwiches slathered with grainy mustard and topped with Swiss cheese. The sponge can be made ahead and refrigerated for up to 24 hours, but bring it back to room temperature before making the bread. For a unique presentation, you can monogram the bread: Cut a 1/2" wide initial into parchment paper, then place the stencil on the loaf and sift several tablespoons of flour over the initial. Remove the stencil and bake the loaf as directed. To prepare sponge, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon 1/2 cup rye flour and 1/4 cup bread flour into dry measuring cups; level with a knife. Add 1/2 cup rye flour and 1/4 cup bread flour to yeast mixture, stirring with a whisk. Cover and let stand in a warm place (85F), free from drafts, 2 hours. To prepare bread, lightly spoon 2 cups bread flour and 1/2 cup rye flour into dry measuring cups; level with a knife. Add 2 cups bread flour, 1/2 cup rye flour, 1/2 cup water, caraway seeds, and salt to sponge; beat with a mixer at medium speed until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add 2 tablespoons bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Shape dough into a round loaf; place loaf on a baking sheet coated with cooking spray. Cover and let rise 1 1/2 hours or until dough has doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Preheat oven to 425F. Uncover and pierce loaf 1" deep in several places with a wooden pick. (Stencil an initial on bread, if monogramming.) Bake at 425F for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Let stand 20 minutes before slicing. Cal 131, Fat 0.7g, Carb 27g, Sod 246mg, Fiber 2g, Pro 4g S(Internet address): https://www.myrecipes.com/recipe/crusty-rye-loaf - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 1g Fat (4.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 224mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. NOTES : 2020 - 0201 --------------- END bread-bakers.v123.n004 --------------- Copyright (c) 1996-2023 Regina Dwork and Jeffrey Dwork All Rights Reserved