Date: Mon, 18 Oct 2010 07:13:16 GMT -------------- BEGIN bread-bakers.v110.n034 -------------- 001 - May F Rolle - wet centers 004 - Reggie Dwork Subject: Re: basic banana bread Date: Mon, 4 Oct 2010 15:07:26 -0400 Reggie I think the basic banana bread sounds great and I have put it in my recipe file. How would it be without the flaxseed? May [[Reggie says: I think so.]] --------------- MESSAGE bread-bakers.v110.n034.2 --------------- From: Reggie Dwork Subject: Spiced Pumpkin Bread Date: Wed, 06 Oct 2010 18:48:08 -0700 * Exported from MasterCook * Spiced Pumpkin Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon baking powder 1 1/3 cups sugar 1/2 cup melted butter -- softened, cut up 1 cup canned pure pumpkin 2 eggs 2 teaspoons grated fresh ginger 2 teaspoons grated orange peel Glaze: 1 cup powdered sugar 1 tablespoon milk -- to 1 1/2 T 1/4 teaspoon vanilla extract 1/4 teaspoon grated orange peel 1. Heat oven to 350F. Spray bottom of 9 x 5" loaf pan with cooking spray. Whisk flour. baking soda, salt, cinnamon, nutmeg, cloves and baking powder in med bowl. 2. Beat sugar and butter at med-high speed 4 min or until light and fluffy. Add pumpkin, eggs, ginger and 2 ts orange peel; beat at med speed until well-blended. (Batter may look curdled.) Slowly beat in flour mixture at low speed just until blended. Spoon batter into pan. 3. Bake 60 - 65 min or until edges pull away slightly from sides of pan and center springs back when lightly touched. Cool on wire rack 10 min. Remove from pan; cool completely. (Bread can be made to this point 2 weeks ahead and frozen. 4. Whisk all glaze ingredients in small bowl. Pour into small resealable plastic bag; cut off small corner of bag. Drizzle glaze over bread; let stand until set. 1 (12 slice) loaf - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 9g Fat (27.8% calories from fat); 3g Protein; 48g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 385mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n034.3 --------------- From: Judy L Subject: wet centers Date: Sat, 9 Oct 2010 21:03:07 -0700 (PDT) Hi, I just made my second Jim Lahey bread. It was the walnut bread. It was really nice--raisins, walnuts, and cinnamon. I had wheat bran all over the crust. I baked the first bread quite awhile back, and forgot that it came out "wet" in the middle. This one did also, even though the temperature measured over 200 degrees. I followed directions. Baked 30 minutes in Dutch oven with lid closed, then 15 minutes with lid off. Took temperature, and I figured 200+ degrees was ok for a lean bread. Any suggestions? A book called "Kneadlessly Simple" said to bake the bread 5 - 10 minutes longer than called for in no knead breads (converting your own). But I don't know if that's with the lid off or on. Thanks, Judy --------------- MESSAGE bread-bakers.v110.n034.4 --------------- From: Reggie Dwork Subject: Savory Breakfast Scones Date: Sun, 17 Oct 2010 20:47:53 -0700 * Exported from MasterCook * Savory Breakfast Scones Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sun-dried tomato flakes 1/4 cup red and green bell peppers 3/4 cup water 3 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon sugar 1/4 cup buttermilk powder 1 teaspoon salt 1 tablespoon baking powder 1/3 cup extra-sharp cheddar flavor 1 tablespoon tomato powder 1/2 cup cold butter -- (1 stick) 2 eggs Soak the tomato flakes and peppers in the 3/4 cup water. In a medium-sized bowl, whisk the dry ingredients together, then cut in the butter, using a pastry, fork, your fingers or a mixer. Whisk the eggs into the vegetable and water mixture, then add this liquid mixture all at once to the dry ingredients, stirring till the dough becomes cohesive. Using a spoon or a cookie scoop, deposit the dough in golf-ball sized portions onto lightly greased or parchment-lined baking sheets, leaving about 2" between each scone. Bake the scones in a preheated 425F oven for 14 to 16 minutes or until they're a light, golden brown. Yield: about 18 scones. Description: "These "drop" scones are a snap to prepare, and are a wonderful accompaniment to an old-fashioned ham-and-egg breakfast." Source: "King Arthur Flour" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 7g Fat (39.9% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n034.5 --------------- From: Jeff Dwork Subject: basic pizza help in Spanish Date: Sun, 17 Oct 2010 23:55:55 -0700 Our friends want to learn some simple pizza baking techniques, mostly to keep their kids happy :-) She's a good cook, but not a baker. We're looking for some Spanish language pizza-related websites to help her out. Jeff --------------- END bread-bakers.v110.n034 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved