Date: Mon, 4 Oct 2010 06:39:46 GMT -------------- BEGIN bread-bakers.v110.n033 -------------- 001 - May F Rolle Subject: Re: Digest bread-bakers.v110.n032 Date: Mon, 27 Sep 2010 10:34:17 -0400 Reggie Thank you so much for the wonderful Chalah shaping directions. I have never seen them before. The Yom Kippur shapes will be a beautiful addition to any holiday table May --------------- MESSAGE bread-bakers.v110.n033.2 --------------- From: Judith Mayberry Subject: La Cloche Round and Oblong Clay Bread Bakers Date: Fri, 1 Oct 2010 20:20:04 -0700 Since I'm getting older and have only myself to provide for, I don't bake very often. I'm trying to lighten the burden for my children in the future by disposing of special baking items I don't use but will be welcomed by people who will appreciate them. I have the round Sassafras La Cloche Clay Bread Baker in its original box, never opened till today, and the Sassafras Superstone Covered Oblong Baker for baguettes, also never opened till today. I had great plans but never got around to using them! Absolutely new and in perfect condition. If anyone is interested in purchasing them at about half price, email me WITH YOUR ZIP CODE. I'm still working on handling the dough to shape great pizzas. Seems like a dough that's been in the refrigerator for a couple of days before shaping is easier to work with. Judy --------------- MESSAGE bread-bakers.v110.n033.3 --------------- From: lobo Subject: grinder advice Date: Sat, 02 Oct 2010 13:53:44 -0600 I'm looking for a small coffee grinder, preferably without plastic parts, that will grind beans and grains very finely. My old Grindmaster Cafemill recently starting shedding plastic parts into the mix. Not a big deal for coffee, but I don't want it in my grains. When I say small, I mean about the size of a box of salt....I think the Cafemill was about a $10.00 and it did all I needed ... I want something similar ... small and cheap! TIA Lobo --------------- MESSAGE bread-bakers.v110.n033.4 --------------- From: Reggie Dwork Subject: Basic Banana Bread Date: Sat, 02 Oct 2010 10:05:51 -0700 * Exported from MasterCook * Basic Banana Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mashed ripe banana 1/3 cup plain fat-free yogurt 5 tablespoons butter -- melted 2 large eggs 1/2 cup granulated sugar 1/2 cup packed brown sugar 6 3/4 ounces all-purpose flour -- (about 1 1/2 c) 1/4 cup ground flaxseed 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice cooking spray 1/3 cup powdered sugar 1 1/2 teaspoons 1% low-fat milk 1. Preheat oven to 350F. 2. Combine first 4 ingredients in a lg bowl; beat with a mixer at med speed. Add granulated and brown sugars; beat until combined. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5" loaf pan coated with cooking spray. Bake at 350F for 55 min or until a wooden pick inserted in center comes out clean. Remove bread from pan; cool completely. Combine powdered sugar and milk, stirring until smooth; drizzle over bread. Yield: 16 servings (serving size: 1 slice). Source: "Cooking Light, Oct 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 5g Fat (25.9% calories from fat); 3g Protein; 31g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : Look for whole ground flaxseed (sometimes called "flaxseed meal" on the baking aisle. --------------- MESSAGE bread-bakers.v110.n033.5 --------------- From: Reggie Dwork Subject: Banana-Chocolate-Walnut Bread Date: Sat, 02 Oct 2010 10:33:37 -0700 * Exported from MasterCook * Banana-Chocolate-Walnut Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Chocolate/Cocoa Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mashed ripe banana 1/3 cup plain nonfat yogurt 5 tablespoons butter -- melted 2 large eggs 1/3 cup granulated sugar 1/3 cup packed brown sugar 6 3/4 ounces all-purpose flour -- (about 1 1/2 C) 1/4 cup ground flax seed 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 2/3 cup semisweet chocolate minichips -- divided, NOTE 1/3 cup chopped walnuts -- toasted and divided cooking spray 2 tablespoons nonfat milk 1. Preheat oven to 350F. 2. Combine first 4 ingredients in a large bowl; beat with a mixer at med speed until blended. Add sugars; beat until blended. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl; stir well with a whisk. Add flour mixture to banana mixture; beat just until blended. 4. Fold 1/3 c minichips and nuts into batter; pour batter into a 9 x 5" loaf pan coated with cooking spray. Bake at 350F for 55 min or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 min in pan on a wire rack. Remove from oven; cool 10 min completely on wire rack. Combine remaining 1/3 c minichips and milk in a microwave-safe bowl; microwave at HIGH for 30 seconds, stirring until smooth. Drizzle over bread. Yield: 16 servings (servings size; 1 slice) Source: "Cooking Light, Oct 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 7g Fat (34.9% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : NOTE: mini chocolate chipes disperse well and melt nicely for the glaze. --------------- MESSAGE bread-bakers.v110.n033.6 --------------- From: Reggie Dwork Subject: Fig, Applesauce, and Almond Breakfast Loaf Date: Sat, 02 Oct 2010 11:19:05 -0700 * Exported from MasterCook * Fig, Applesauce, and Almond Breakfast Loaf Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Streusal: 2 1/2 tablespoons brown sugar 2 tablespoons all-purpose flour 1 1/2 tablespoons coarsely chopped almonds 1 tablespoon chilled butter -- cut into small pieces 1/8 teaspoon ground cinnamon Bread 1 cup dried figs 1/2 cup boiling water cooking spray 1 tablespoon all-purpose flour 2 large egg whites 1 large egg 3/4 cup applesauce 1/3 cup plain nonfat yogurt 1/4 cup canola oil 1/2 teaspoon almond extract 6 3/4 ounces all-purpose flour -- (about 1 1/2 c) 2 1/2 ounces whole-wheat flour -- (about 1/2 c) 1/3 cup chopped almonds -- toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon baking soda 1. Preheat oven to 350 F. 2. To prepare streusel, combine first 5 ingredients in a small bowl, stirring with a fork until crumbly; set aside. 3. To prepare bread, combine figs and 1/2 c boiling water in a small bowl; let stand 30 min. Coat 2 (8") loaf pans with cooking spray; dust with 1 T flour. 4. Place egg whites and egg in a med bowl; stir well with a whisk. Add applesauce, yogurt, oil, and almond extract; stir well. Add sugar; stir well. 5. Weigh or lightly spoon 6.75 oz all-purpose flour and 2.5 oz whole-wheat flour into dry measuring cups; level with a knife. Combine flours and remaining ingredients in a large bowl, stirring with a whisk. Drain figs, and coarsely chop. Add figs and applesauce mixture to flour mixture, stirring, until just combined. Divide batter between prepared pans. Sprinkle streusel over batter. Bake at 350 F for 55 min or until a wooden pick inserted in center comes out clean. Cool in pans for 15 min on a wire rack; remove from pans. Cool completely on wire rack. Yield: 2 loaves, 9 servings per loaf (serving size: 1 slice) Source: "Cooking Light, Oct 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 6g Fat (33.2% calories from fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 144mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v110.n033 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved