Date: Wed, 01 May 2024 07:09:41 +0000 --------------- BEGIN bread-bakers.v124.n010 --------------- 01. Vegan Banana Bread (Ken Scott) 02. Amish Pumpkin Bread (Reggie Dwork) 03. Homemade Overnight Bread (Reggie Dwork) 04. Green Chile Cornbread with Whipped Honey Butter (Reggie Dwork) 05. Pull-Apart Dinner Rolls (Reggie Dwork) 06. Oatmeal Pancakes and Mix (Reggie Dwork) 07. Homemade Italian Bread (Reggie Dwork) 08. Pesto Babka (Vegan) (Reggie Dwork) 09. Crusty, Fluffy, Chewy Rolls (Reggie Dwork) 10. Buttermilk Truck Famous Biscuits (Reggie Dwork) --------------- MESSAGE bread-bakers.v124.n010.1 --------------- Date: Mon, 15 Apr 2024 14:36:08 +0000 From: Ken Scott Subject: Vegan Banana Bread I came across this vegan banana bread which contained no special ingredients and was very good. Best, Ken Scott * Exported from MasterCook * Bread, Vegan Banana Recipe By :Genevieve Ko Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Canola or vegetable oil -- for greasing the pan 194 grams all-purpose flour -- 1 1/2 cups 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt -- fine 276 grams bananas -- 1 1/2cups, mashed very ripe, 3 or 4 1/2 cup sugar -- 100 grams 1/2 cup canola oil -- or vegetable oil, 100 grams 1 teaspoon vanilla extract 1 cup chopped pecans -- or roasted salted peanuts (optional) Heat oven to 350F. Rub oil inside a 9- or 10-inch ovenproof skillet. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the bananas and sugar in a large bowl until the bananas have completely broken down. Whisk in the oil and vanilla until smooth. Add the flour mixture and switch to a flexible spatula to stir until smooth. Scrape and spread the batter into the skillet. Sprinkle the top with nuts, if you'd like. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool completely in the skillet on a rack. The banana bread will keep, wrapped well, for up to 3 days at room temperature and up to 3 months in the freezer. Note: URL is a gift link and bypasses the paywall at NYTimes. S(Internet address): https://cooking.nytimes.com/recipes/1025180-vegan-banana-bread?unlocked_article_code=1.ok0.674V.Sn29FMB_rNXu&smid=share-url Yield: "1 9 or 10-inch cake" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 16g Fat (55.6% calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0430 --------------- MESSAGE bread-bakers.v124.n010.2 --------------- Date: Tue, 30 Apr 2024 21:13:57 -0700 From: Reggie Dwork Subject: Amish Pumpkin Bread * Exported from MasterCook * Bread, Amish Pumpkin Recipe By :Randi Lerch Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c granulated sugar 1 c canola oil -- or vegetable oil 4 eggs -- beaten 1 lb canned pumpkin -- (not pumpkin pie mix) 3 1/2 c all-purpose flour 2/3 c water 2 tsp baking soda 2 tsp salt -- scant 1/2 tsp ground cloves 1 tsp cinnamon 1 tsp allspice 1 tsp nutmeg Preheat oven to 350F. Grease and flour two 9 X 5-inch loaf pans. Mix sugar, oil, and eggs together. Mix in pumpkin. Add dry ingredients and finally water, stirring until just mixed. Pour batter into two greased and floured pans. Bake at 350F degrees for one hour. S(Internet address): https://www.justapinch.com/recipes/bread/sweet-bread/amish-pumpkin-bread.html Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 7g Fat (34.4% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 197mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2024 - 0427 --------------- MESSAGE bread-bakers.v124.n010.3 --------------- Date: Tue, 30 Apr 2024 21:23:15 -0700 From: Reggie Dwork Subject: Homemade Overnight Bread * Exported from MasterCook * Bread, Homemade Overnight Recipe By :Rosemary Molloy Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- lukewarm (105F / 40C) (175 grams) 1/2 teaspoon active dry yeast 250 g all-purpose flour -- 2 cups + 1 tablespoon 1 tablespoon olive oil 3/4 teaspoon salt In mixing bowl add the water and sprinkle the yeast on top, let sit 5 minutes then stir. Add half the flour and start to knead with the dough hook, then add remaining flour and knead just to combine, then cover with a clean towel and let rest 10 minutes. Add the oil and knead then add the salt and knead for another 3 minutes. Place the dough on a lightly floured flat surface and flatten into a small rectangle, fold one third of the dough into the middle and the other end over top, pulling the dough gently as you fold (like an envelope), do this three times, then cover with a clean tea towel and let rest 10 minutes. Repeat this folding and resting 5 times to equal 50 minutes of rest time. Then place the dough in a lightly oil bowl, turning to coat the dough, cover the bowl with plastic and refrigerate 20 to 24 hours. Remove from the fridge and let sit 30 minutes. Then fold the dough again three times, let rest 10 minutes, then form the dough into desired loaf shape, place on parchment paper lined cookie sheet, cover and let rise 1 to 2 hours. Pre-heat oven 400F (200C), place a cake tin in the bottom of the oven. Score the bread, add 1 cup of hot water to the pan and quickly place the loaf in the oven. Bake 30 minutes or until done. Move immediately to a wire rack to cool. Let cool completely. Enjoy! S(Internet address): https://breadsandsweets.com/homemade-overnight-bread/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 2g Fat (14.2% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2024 - 0428 --------------- MESSAGE bread-bakers.v124.n010.4 --------------- Date: Tue, 30 Apr 2024 21:26:45 -0700 From: Reggie Dwork Subject: Green Chile Cornbread with Whipped Honey Butter * Exported from MasterCook * Cornbread, Green Chile with Whipped Honey Butter Recipe By :Ruth Grindeland Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Cornmeal 1 1/4 cups All-Purpose Flour 1 1/2 teaspoons Salt -- divided 1 teaspoon Baking Soda 1 tablespoon Baking Powder 1/2 cup Butter -- room temp 1/2 cup Sour Cream 2 Large Eggs 1/4 cup Sugar 1 1/4 cups Milk 2 cups Green Chiles -- peeled, diced, dried 2 cups Corn -- defrosted or fresh 1 cup Cheddar Cheese -- grated, optional 1/2 cup Butter -- room temp 1/4 cup Honey Best with fire-roasted chilies. Bake in a brownie square pan or a 12-count muffin pan. Preheat oven to 400F (200C). Grease baking dish. Whisk dry ingredients in a large bowl: cornmeal, flour, salt, baking powder, and baking soda. In another bowl, cream 1/2C butter and 1/4C sugar. Blend in 1/2C sour cream and 2 eggs until smooth. Mix wet ingredients into dry, alternating with 1 1/4C milk. Stir until just combined. Fold in 2C green chilies, 2C corn and 1C cheese (optional). Pour batter into dish, bake until golden and a toothpick comes out clean. Baking times: 9x13 inch: 35 min; 8x8 or 9x9 inch: 18 to 25 min (bakes faster); muffin tins: 15 to 20 min; 10" cast iron skillet: 20 to 25 min (nice crust, somewhat faster baking). Check for doneness a few minutes before the estimated time. For the honey butter, whip 1/2C butter with 1/4C honey and a pinch of salt until fluffy. S(Internet address): https://sinfulkitchen.com/green-chili-cornbread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 8g Fat (51.2% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 248mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0427 --------------- MESSAGE bread-bakers.v124.n010.5 --------------- Date: Tue, 30 Apr 2024 21:35:04 -0700 From: Reggie Dwork Subject: Pull-Apart Dinner Rolls * Exported from MasterCook * Rolls, Pull-Apart Dinner Recipe By :Genevieve Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rolls: 2 1/4 cups All Purpose Flour 2 tablespoon sugar 2 teaspoon Dry Yeast 1/2 teaspoon salt 1/2 cup whole milk 1/4 cup water 2 tablespoon butter 1 tablespoon sea salt -- flaky Rosemary Butter: 1 bunch fresh rosemary 1 cup melted butter Preheat oven to 375F In a large mixing bowl or a Kitchen Aid mixing bowl, combine flour, sugar, dry yeast, and salt in and stir until blended. Combine milk, water, and butter in a small pan. Using a candy thermometer, heat the milk, water, and butter in the pan to 120 to 130 degrees. Add it to the flour mixture. In an electric mixing bowl, beat the dough for buttery buns for 2 minutes at medium speed, making sure to scrap the bowl occasionally. Add 1/4-cup four and beat the dough for 2 minutes at high speed. Stir in just enough of the remaining flour (1 to 1/4-cups) so that the dough will form into a ball. Knead the dough on a lightly floured surface until smooth and elastic and springs back when lightly pressed with 2-fingers. You should knead the dough for 6 to 8 minutes. Cover with a towel and let rest for 10 minutes. Divide dough and cut the dough into 12 equal pieces; shape into balls using your hands. Try to make all of the balls the same shape. Place the balls in a greased 8-inch square baking pan. Cover with a towel; let rise in a warm place until doubled in size. This will take about 30 minutes. While the dough is resting, make the Rosemary butter. Melt one cup butter and the fresh bunch of Rosemary sprigs in a pan on the stove. Once the butter is melted, set the Rosemary butter aside. Transfer dough to a baking pan or baking sheet. Bake the rolls in oven at 375F for 20 to 25 minutes until they are golden brown. Remove from pan by running a knife around the edges and invert onto a wire rack. Brush the rolls with the melted Rosemary butter and top with flaky sea-salt. Serve warm. You can also brush the rolls with egg wash before you pop the into the oven. Homemade Rosemary Butter Melt one cup butter and the fresh bunch of Rosemary sprigs in a pan on the stove. Once the butter is melted, set the Rosemary butter aside. S(Internet address): https://fittyfoodlicious.com/recipes/buttery-buns-pull-apart-butter-dinner-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 5g Fat (19.3% calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 1169mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0427 --------------- MESSAGE bread-bakers.v124.n010.6 --------------- Date: Tue, 30 Apr 2024 21:40:20 -0700 From: Reggie Dwork Subject: Oatmeal Pancakes and Mix * Exported from MasterCook * Pancakes, Oatmeal Recipe By :Polly Conner Serving Size : 65 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry mix: 3 1/2 cups old-fashioned rolled oats -- or quick oats 3 cups white whole wheat flour -- see directions 2 cups all-purpose flour 3 tablespoons sugar 3 tablespoons baking powder 1 tablespoon salt 1 tablespoon baking soda 1 cup coconut oil -- melted, see directions Pancakes: 1 cup dry mix 2/3 cup milk -- or non-dairy milk 1 egg Recipe makes about 10C of dry mix, enough for 60 to 70 pancakes (4" diameter). You can substitute 1 1/2C all-purpose flour + 1 1/2C whole wheat flour for the 3C white whole wheat flour. You can substitute avocado oil or another neutral tasting cooking oil for the coconut oil. Dry Mix: Grind up oats in a blender or food processor until it's a fine, powdery consistency. You may need to use a spatula to push down the sides. Mix all the dry ingredients: the oat flour, white whole wheat flour, all purpose flour, sugar, baking powder, salt, and baking soda together on low speed using a hand mixer or stand mixer (paddle attachment works best) or by hand with a whisk. With mixer on low speed, drizzle the oil into the bowl slowly while the mixer is running. (Alternately, you can gently stir the oil in by hand.) The pancake mix should start to form small crumbles. Stop mixing at this point. Store in an airtight container in the pantry for 1 to 2 months, in the fridge for 6 months, and in the freezer about a year. Make pancakes: 1 cup of dry mix will make about 7 to 8 four-inch pancakes. Whisk together 1 cup of mix, 2/3 cup of milk and one egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Add more milk if too thick. Don't worry, recipe is forgiving. Heat a griddle and drop the batter onto it. When edges start to look dry, give them a flip! Cook until desired consistency. Freeze For Later: Fully cook and cool. Freezer in single layers, divided by parchment or wax paper, in a gallon-sized freezer bag or container. Squeeze out all the excess air, seal tightly, and freeze. Prepare From Frozen: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through. Using white whole wheat flour will make fluffier pancakes. S(Internet address): https://thrivinghomeblog.com/oatmeal-pancake-mix/ Yield: "65 pancakes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 4g Fat (40.9% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 227mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0427 --------------- MESSAGE bread-bakers.v124.n010.7 --------------- Date: Tue, 30 Apr 2024 21:42:45 -0700 From: Reggie Dwork Subject: Homemade Italian Bread * Exported from MasterCook * Bread, Homemade Italian Recipe By :Rosemary Molloy Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 g bread flour -- or all-purpose (2C) 1 pinch sugar 1 tsp active dry yeast 2 tbsp milk -- 2%, lukewarm 105F/40C 1 tbsp olive oil 1/2 cup water -- lukewarm 105F/40C 1 tsp salt In the bowl of the stand up mixer whisk together the flour, sugar and yeast, make a well in the middle and add the milk and oil, start to knead with the dough hook, add the water a little at a time and knead 2 minutes (on speed #2), then add the salt and knead 3 minutes until the dough pulls away from the side of the bowl. Cover the mixing bowl with a damp towel and let rest 20 minutes, then knead again on speed #2 for 1 minute. Cover the bowl again and let rest 15 minutes. Knead again for 1 minute. Move the dough to a lightly floured flat surface and knead for 30 seconds and form into a smooth ball. Place in a lightly oiled bowl, turning the dough to lightly cover in oil. Cover the bowl with plastic wrap and let rise for 1 to 2 hours or until doubled in bulk in a warm draft free area. Form the dough into a loaf (do not punch down), place on a parchment paper covered cookie sheet, loosely cover with plastic wrap and let rise 1 hour,. Pre-heat oven to 400F (200 C). Place an oven safe pan in the bottom of the oven while the oven is pre-heating. Score the loaf, pour a cup of very hot water in the pan, quickly put the loaf in the oven and bake for approximately 25 to 30 minutes. Move to a wire rack to cool completely. Enjoy! S(Internet address): https://breadsandsweets.com/italian-bread-recipe Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 2g Fat (16.3% calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0430 --------------- MESSAGE bread-bakers.v124.n010.8 --------------- Date: Tue, 30 Apr 2024 21:51:02 -0700 From: Reggie Dwork Subject: Pesto Babka (Vegan) * Exported from MasterCook * Babka, Pesto (Vegan) Recipe By :Sonia Gupta Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 300 g semolina flour -- superfine, unroasted 1/2 tsp active dry yeast 1/2 tsp brown sugar 1/2 tsp salt 1 tbsp olive oil 190 ml water -- 3/4C+1T Pesto Sauce: 250 g basil leaves 1 tsp salt 1/4 cup olive oil 7 cashews -- soaked (see directions) 5 cloves garlic 1 tbsp lemon juice In a bowl take 1/2 tsp brown sugar and 1/2 tsp yeast. Add lukewarm water, stir it and let the solution rest until it froths. In a kneading bowl, take semolina, salt and add activated yeast solution to it. Start binding the dough by adding water little by little. Once you bind the dough, take it out on the counter for further kneading. Add 1 tbs olive oil in-between. Knead it until it becomes smooth and soft. Keep the dough in a bowl and let it rest until it becomes double in volume. Meanwhile, prepare the pesto sauce. For pesto sauce, in a mixer jar take basil leaves, soaked cashew, garlic cloves, salt, lemon juice, and olive oil. Grind it and your vegan pesto sauce is ready. Once dough doubles, punch it to release the air. Take the dough out on the lightly floured surface. Using a rolling pin roll it into a rectangular sheet of 8 x 12 inches and thickness should be 1/4 inch. Spread an even layer of prepared homemade pesto sauce all over the rolled sheet. Roll the dough sheet tightly starting from the short end just like a roulade. Using a sharp knife slice the shaped log into two lengthwise. Then twist the two lengths together and seal both the ends properly. Place the shaped babka into a 6x3x3 inches greased loaf tin and cover it with cling wrap. Keep the tin in the refrigerator for 8 to 9 hours. After 10 hr of resting take the bread tin out from the refrigerator and let it rest on the counter for 10 minutes. Meanwhile, keep the oven for preheating at 200C/400F. Bake the bread in a preheated oven at 200C/400F for 30 minutes. Once baked, take the bread out from the oven and demould it. Let it cool down before slicing. Notes This is a tried and tested recipe. In case you want to change any ingredient, then the final outcome will also change. 10 hr refrigeration helps to enhance the flavor. Use fine unroasted semolina only. In case you don't have fine semolina, you can pulse regular semolina to make it super fine. It's a vegan recipe that is why I haven't used butter, milk, etc. However, if you want you can replace olive oil with butter. Every oven behaves differently and you are the best judge for your oven. So baking time can vary depending upon your oven size and model. Reggie & Jeff notes: Soak cashews for 4 hours in water or boil for 15 minutes, then drain. If you have a high-speed blender, you can skip the soak. A different recipe for vegan pesto uses much more cashews: https://www.yumsome.com/healthy-5-minute-vegan-cashew-pesto/ 150 g raw cashews 10 tbsp hot water 120 g basil, fresh, leaves and stems 50 g nutritional yeast 6 cloves garlic 2 tbsp olive oil 2 tbsp lemon juice In food processor or blender, process cashews to a fine meal. Add water, a little at a time, and process to a thick cream. Add remainer of ingredients and process 30 to 60 seconds to a coarse paste. S(Internet address): https://anybodycanbake.com/pesto-babka Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 6g Fat (36.6% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0430 --------------- MESSAGE bread-bakers.v124.n010.9 --------------- Date: Tue, 30 Apr 2024 21:57:03 -0700 From: Reggie Dwork Subject: Crusty, Fluffy, Chewy Rolls * Exported from MasterCook * Rolls, Crusty, Fluffy, Chewy Recipe By :Stella Parks Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Yukone: 6 ounces cold water -- (3/4 cup; 170g) 2 1/2 ounces bread flour -- (1/2 cup; 70g) For the Dough: 13 3/4 ounces bread flour -- (2 3/4 cups; 380g) 1/2 ounce sugar -- (1 tablespoon; 15g) 9 grams kosher salt -- see directions 1 1/2 teaspoons instant dry yeast -- (6g) such as SAF see directions 6 ounces cold water -- (3/4 cup; 170g) Use 9g kosher or table salt. By volume, 2 1/2 tsp Diamond Crystal kosher salt or 1 1/4 tsp table salt. Use instant dry yeast, not rapid rise or active dry yeast See the website for many photos and background. Yukone is a Japanese technique utilizing pre-gelatinized starch in the dough. Technical paper (in English): https://www.jstage.jst.go.jp/article/fstr/11/2/11_2_194/_pdf For the Yukone: In a 2-quart stainless steel saucier or 10-inch skillet, combine water and flour. Cook over medium heat, whisking constantly, until mixture comes together in a thick, mashed potato-like paste, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, and cool until no warmer than 100F (38C), about 20 minutes. For the Dough: Pulse flour, sugar, salt, and yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is smooth, about 90 seconds. Transfer to a lightly greased bowl (the dough will be slightly warm and incredibly sticky), cover with plastic, and refrigerate until roughly doubled in bulk, between 60 and 90 minutes depending on temperature of yukone. Turn dough onto a clean, un-floured surface, but do not deflate. Cut into 12 roughly equal portions (2 1/4 ounces or 60g each), cupping each beneath your palm and working in quick circular motions to form a smooth ball. Arrange on a parchment-lined rimmed baking sheet, cover with plastic, and refrigerate overnight until puffy and soft, between 8 and 10 hours. To Finish: Adjust oven rack to lower-middle position and preheat to 400F (200C). Fill a deep pot with about 3 inches of water and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Cut parchment between each roll with a pair of scissors. Working with 4 dough pieces at a time, use parchment to lift and drop rolls into boiling water so that they are upside down. Boil exactly 60 seconds, then flip right side up with a slotted spoon (so the bottoms can skin over) and transfer to paper towels. (Along the way, the parchment squares can be gently tugged free or allowed to slip off on their own.) Arrange rolls on a parchment-lined rimmed baking sheet; these can be baked immediately or left at room temperature up to 4 hours. Bake until blistered and golden brown all over, about 35 minutes. Rolls can be served immediately or held at room temperature for up to 6 hours. Reheat in a hot oven for 5 to 10 minutes before serving if rolls have cooled and you prefer them hot. With two long, slow rises, this recipe lets you knock out the work (and cleanup) of making and shaping the rolls a day in advance. After boiling, the rolls can be baked immediately or held another 4 hours at room temperature to better suit your schedule. S(Internet address): https://www.seriouseats.com/crusty-dinner-rolls-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 1g Fat (4.2% calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 284mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : 2024 - 0430 --------------- MESSAGE bread-bakers.v124.n010.10 --------------- Date: Tue, 30 Apr 2024 21:58:54 -0700 From: Reggie Dwork Subject: Buttermilk Truck Famous Biscuits * Exported from MasterCook * Biscuits, Buttermilk Truck Famous Recipe By :Buttermilk Truck, Los Angeles Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces all-purpose flour -- (about 1 1/2 cups) 1 tablespoon sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/4 teaspoon baking soda 1 pinch garlic powder 8 tablespoons unsalted butter -- cold, cut into 1/2-inch pieces 3/4 cup buttermilk 2 tablespoons butter -- melted Heat oven to 400F. In a mixing bowl, stir dry ingredients together with a fork. With a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. With your hands or a rubber spatula, quickly fold together dry ingredients and buttermilk until a sticky dough forms. Turn dough out onto a floured surface; roll out 3/4-inch thick. With a 3-inch biscuit cutter, cut dough into rounds. Transfer to a sheet pan and brush with melted butter. Bake for 15 minutes or until golden brown. Makes 6 biscuits Tip: Buttermilk Truck uses these biscuits for their popular Buttermilk Brick breakfast sandwich. To make it at home, place 2 buttermilk biscuits on a bed of hash-brown potatoes, top with 2 over-easy eggs and chorizo gravy. If desired, sprinkled with grated Real California Cheddar cheese. S(Internet address): https://www.realcaliforniamilk.com/en/recipe/buttermilk-truck-famous-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 20g Fat (53.9% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 637mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0430 --------------- END bread-bakers.v124.n010 --------------- Copyright (c) 1996-2024 Regina Dwork and Jeffrey Dwork All Rights Reserved