Date: Sun, 4 Oct 2009 05:18:51 GMT -------------- BEGIN bread-bakers.v109.n037 -------------- 001 - dmrogers218@comcast.net - Lemon Poppy Seed Bread with Lemon Syrup 002 - Reggie Dwork Subject: Tuscan-style Bread with Herbs Date: Sun, 27 Sep 2009 22:27:44 -0700 * Exported from MasterCook * Tuscan-style Bread with Herbs Recipe By :Robyn Sargent Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons instant yeast 2 ounces Italian seasoning -- NOTE 1 1/4 cups water 3 1/4 cups Unbleached All-Purpose Flour -- King Arthur NOTE: or use 1/2 tsp each: dried oregano, basil, marjoram, and thyme Place all of the ingredients into the bread pan of your bread machine in the order recommended by the manufacturer and program for basic bread, dark crust, and press start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Alloy the machine to complete its cycle. Cool loaf completely before serving. To shape as shown, us the dough cycle and form completed dough into a torpedo shape. Let rise 30 minutes, slash, and bake at 375F for 30 minutes. Yield: 1 loaf. Nutrition information per serving (50g): 95 calories, Og fat, lg fiber, Og saturated fat, Og trans fat, 19g carbohydrates, 0mg cholesterol, 9mg sodium, 3g protein, Og sugars, lmg vitamin C, lmg iron, 3mg calcium, 0mg caffeine. Weight Watchers Points: 2 Source: "King Arthur Flour Baking Sheet, Summer 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 3g Fat (19.0% calories from fat); 6g Protein; 24g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat. NOTES : The breads of Tuscany are famous for having no salt, resulting in a mellow-tasting and yeasty loaf. Also lacking in fats or oils, the breads are best served the day they are made. The next day the breads become chewy and dry - perfect for making simple fettunta (toasted bread with garlic and olive oil), pappa al pomodoro (a bread-thickened tomato soup), or for summer, panzanella (a savory bread salad rich with sun-ripened tomatoes, chunks of fresh mozzarella, and basil). But why make bread without salt? Legend has it that centuries ago the thrifty Florentines decided to forgo salt in their bread rather than pay a hefty price increase on the already-expensive commodity; but this theory is unfounded. Once you take a look at what Tuscans serve with it, you begin to see the salt-free bread as a savvy gastronomical move. Salt-cured briny olives, bitingly sharp Pecorino and Parmesano-Reggiano cheeses, rich and fruity olive oils, smoky salamis, and prosciutto are commonly served on top of thick and chewy slices. Keeping the saltiness at bay allows the pure wheaty aroma of the bread to shine through these pungent accompaniments. Although this leave-in-the-machine version is not as traditional as the crusty rounds served in Italian trattorias, it's perfect for a hot summer day when you don't feel like working too hard in the kitchen. Use any leftover slices to make a refreshing and satisfying panzanella. - Robyn --------------- MESSAGE bread-bakers.v109.n037.3 --------------- From: Reggie Dwork Subject: bialys request Date: Tue, 29 Sep 2009 00:51:20 -0700 Do any of you have a recipe for onion bialys?? When we lived in San Jose we were able to get some that were really, really good from a place called Noah's Bagels. We have had them from other places also but Noah's was always my clear favorite. So, do any of you have *the* recipe or a very good knock off?? Would love your help on this. Reggie --------------- MESSAGE bread-bakers.v109.n037.4 --------------- From: Reggie Dwork Subject: Pumpkin bread Date: Wed, 30 Sep 2009 21:42:02 -0700 I would like to make more seasonal breads this year for gift giving or just sharing. Do you have any seasonal bread recipes to share?? Thanks, Reggie * Exported from MasterCook * Pumpkin bread 2 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks unsalted butter -- melted, plus more for greasing pans 2 1/2 cups all-purpose flour -- plus more for dusting pans 1 cup light brown sugar 1 cup granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 3/4 teaspoon ground cloves 2 cups grated pumpkin -- use a small-holed grater 3 large eggs 1/2 cup buttermilk 1 1/2 teaspoons vanilla extract Makes 2 loaves/16 slices. Working time 15 min. Total time 1 hr. 20 min. Preheat oven to 350F. Butter and flour two 9 x 5" loaf pans or two 8" cake pans and set aside. Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss. Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients. Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center ofbread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans. Source: "COUNTRYLIVING.COM, October 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 13g Fat (40.6% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 167mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : PER SLICE protein: 3.8g; fat:12.6 g; carbohydrate: 42.7g fiber: 0.8 g; sodium:158 mg; cholesterol: 70.2 mg; calories: 295. --------------- MESSAGE bread-bakers.v109.n037.5 --------------- From: Reggie Dwork Subject: Spiced Parsnip Bread Date: Wed, 30 Sep 2009 22:53:58 -0700 Do you think that this would be good to take to a housewarming party?? I have never tasted parsnips so I don't know how this will taste. Any other suggestions?? Thanks, Reggie * Exported from MasterCook * Spiced Parsnip Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breakfast Dishes Nuts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 3/4 teaspoon salt 1 cup sugar 1/2 pound parsnips -- (about 2 med), peeled and finely shredded 1/4 cup walnut oil -- or canola 1 egg -- lightly beaten 1/2 teaspoon vanilla extract 1/2 cup chopped walnuts 1. Preheat oven to 350F. Lightly butter a 9 x 5-inch or 8 x 4-inch loaf pan. 2. Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan. 3. Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack. Makes 16 servings. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 6g Fat (33.7% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 129mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. Serving Ideas : This is a perfect quick bread for breakfast or packing in a lunch. If you have a favorite recipe for carrot or zucchini bread, cakes, or muffins, try parsnips instead. NOTES : Per serving: 140 calories, 6g fat, 15mg chot, 2g prot., 21g carbs., lg fiber, 140mg sodium. --------------- END bread-bakers.v109.n037 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved