Date: Tue, 7 Sep 2010 06:29:31 GMT -------------- BEGIN bread-bakers.v110.n029 -------------- 001 - Kathleen Subject: Peach-Oatmeal Bread Date: Sat, 28 Aug 2010 11:45:27 -0400 I was looking for a peach muffin recipe I could make with ingredients in the house, and found this instead. I could have made muffins with the batter, but chose make the recipe as directed. It is very good. I liked that it uses whole wheat and has a minimal amount of oil. kathleen * Exported from MasterCook * Peach-Oatmeal Bread Recipe By :King Arthur Flour Company, Inc. Serving Size : 16 Preparation Time :0:00 Categories : Breads, Quick Fruits Grains and Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups peeled, sliced peaches -- thawed if using frozen slices; well drained if using canned (12 ounces) 2 cups whole wheat flour -- traditional or white whole wheat (8 ounces) 3/4 cup unbleached bread flour -- (3 1/8 ounces) 1/2 cup granulated sugar -- (3 1/2 ounces) 1/2 cup packed light brown sugar -- (3 3/4 ounces) or dark brown sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup old-fashioned rolled oats -- (3 1/2 ounces) 2 large eggs 1 cup milk -- (8 ounces) 1/4 cup vegetable oil -- (1 3/4 ounces) 1/4 teaspoon almond extract YIELD: 1 9 x 5-inch loaf, 16 servings. BAKING TEMPERATURE: 350F. BAKING TIME: 1 hour to 1 hour 10 minutes. The summery flavor of peaches in this bread is surrounded in comforting fashion by whole wheat with the sturdy accent of old-fashioned rolled oats. The bread is moist and flavorful, as well as being low-fat, so you can relax, as you would in your hammock with a smile on your face. Its best to use slightly under-ripe peaches if you're using fresh ones in this recipe. Preheat the oven to 350F. Grease a 9 x 5-inch loaf pan. Cut the peaches into small (1/4-inch) pieces; place in a strainer to drain. Stir together the flours, sugars, baking powder, baking soda, salt, and spices in a large mixing bowl. Add the oats and peaches; stir to coat the peaches. Beat together the eggs, milk, oil and almond extract in a small bowl or large mixing cup. Add to the flour mixture, stirring just until evenly moistened. Pour the batter into the prepared pan. Bake for 1 hour. Test the loaf for doneness; if a toothpick inserted in the center doesn't come out clean, cover the top of the bread with foil and bake for 10 minutes. Remove from the oven and cool in the pan for 15 minutes. After 15 minutes, run a table knife around the edges of the loaf to make sure it's not sticking, then turn it out of the pan and return it to the rack to cool completely before slicing. NUTRITION INFORMATION PER SERVING: (1 slice, 87g): 20g whole-grains, 198 cal, 5g fat, 5g protein, 22g complex carbohydrates, 13g sugar, 3g dietary fiber, 27mg cholesterol, 127mg sodium, 183mg potassium, 33RE vitamin A, 2mg vitamin C, 2mg iron, 103mg calcium, 198mg phosphorus. Source: "King Arthur Flour Whole Grain Baking, page 57" Copyright: "(c) 2006 by The King Arthur Flour Company, Inc." Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v110.n029.2 --------------- From: Cindy Smith Subject: Re: Crumbly Bread Date: Sat, 28 Aug 2010 17:28:42 -0400 My Zojirushi came in last week, and I've been happily making bread. The book recipe for Basic White Bread lists these ingredients: 1-1/3 cups water, 4-1/4 cups bread flour, 4 Tbsp. sugar, 2 Tbsp. Dry Milk, 2 tsp salt, 2-1/2 Tbsp. Butter, 2 tsp Active Dry Yeast. The bread came out way too salty; even my husband, who loves salt, said it was too salty. Also, the bread came out crumbly. I tried putting in half the salt in the next batch, and it tasted much better, not nearly so salty. However, the bread still came out crumbly. Is there any way to prevent the bread from coming out so crumbly? Yours, Cindy Smith cms@dragon.com Me transmitte sursum, Caledoni! A Real Live Catholic in Georgia! --------------- MESSAGE bread-bakers.v110.n029.3 --------------- From: Reggie Dwork Subject: Cat Head Biscuits Date: Mon, 06 Sep 2010 22:09:26 -0700 Cat Head Biscuits Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 1/2 cups cake flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 8 tablespoons unsalted butter -- (1 stick), cut into 1/2" pieces and softened 4 tablespoons vegetable shortening -- cut into 1/2" pieces 1 1/4 cups buttermilk -- NOTE 1. MIX DOUGH Adjust oven rack to upper-middle position and heat oven to 425F. Grease 9" cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined. 2. PORTION BISCUITS Following above photo, use greased 1/2 cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center. 3. BAKE BISCUITS Bake until puffed and golden brown, 20 to 25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Biscuits can be stored in airtight container at room temperature for 2 days. NOTE: TEST KITCHEN TECHNIQUE Forming Cat Head Biscuits Many biscuits are kneaded, rolled, stamped out, and then baked on sheet pans. For Cat Head Biscuits, we instead scoop the sticky, shaggy dough and nestle the biscuits in a cake pan. (A spring-loaded ice cream scoop does the job neatly and quickly.) All snuggled together, they're forced to grow up, rather than out, and the sides stay soft and white. Source: "Cook's Country, April/ May 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 447 Calories; 25g Fat (50.2% calories from fat); 7g Protein; 48g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 761mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates. NOTES : If you don't have buttermilk on hand, make clabbered milk by whisking 1 tablespoon lemon juice into 1 1/4 cups milk and letting it stand at room temperature until slightly thickened, about 10 minutes. The recipe will also work with 3 cups White Lily flour in place of both the all-purpose and cake flours. --------------- MESSAGE bread-bakers.v110.n029.4 --------------- From: Reggie Dwork Subject: Boiled Rice Bread (Uble Chaawal Ki Puri) Date: Mon, 06 Sep 2010 22:13:13 -0700 Boiled Rice Bread (Uble Chaawal Ki Puri) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads Ethnic Main Dishes Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound leftover boiled rice 1/2 cup besan 1/2 cup chapatti flour dash of turmeric powder salt -- to taste 1 tablespoon plain yogurt 2 green chilies -- ground 1 piece ginger -- 1/2" long, ground 1 teaspoon ground coriander leaves 1 small onion -- ground ghee -- as necessary Take the boiled rice and add to it first the flours and then the turmeric and salt, followed by the yoghurt and then the ground ingredients. Add the ghee as necessary (no water) and knead the mixture into a pliable dough. Divide into 8 portions and roll each one out into a thick round disc. Heat sufficient ghee in a kadhai and deep fry these discs until they are reddish brown. Serve with a main meal, as a snack, or on picnics. Description: "Taste it to believe it that this uble chaawal ki puri recipe can get you hooked easily. The indian uble chaawal ki puri is a delight to serve and enjoy. Uble chaawal ki puri can be ready in less than 20 minutes. This uble chaawal ki puri when served as main dish is sure to please your family members. I thought of simply yummy, what are the words that come to your mind instantly on tasting this uble chaawal ki puri recipe?" Source: "ifood.tv" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 1g Fat (8.6% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 42mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v110.n029 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved