Date: Sun, 20 Feb 2011 08:29:36 GMT -------------- BEGIN bread-bakers.v111.n008 -------------- 001 - Reggie Dwork Subject: more biscuits Date: Fri, 18 Feb 2011 07:47:22 -0800 * Exported from MasterCook * Biscuits, Whole Wheat Sesame Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sesame seeds 1 cup whole wheat flour 1 cup all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 4 tablespoons margarine or butter 3/4 cup milk -- plus 3 tablespoons milk 1. In small skillet, toast sesame seeds over medium heat until lightly browned, about 5 minutes, stirring occasionally. 2. Preheat oven to 425F. Lightly grease large cookie sheet. In large bowl, mix flours, baking powder, salt, and 5 teaspoons toasted sesame seeds. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in 3/4 cup plus 2 tablespoons milk, stirring just until mixture forms soft dough that leaves side of bowl. 3. Turn dough onto lightly floured surface; knead 8 to 10 strokes to mix thoroughly. With floured rolling pin, roll dough 1/2" thick. 4. With floured 2 1/2" round biscuit cutter, cut out biscuits. Place biscuits, about 2" apart, on cookie sheet. 5. Press trimmings together, roll and cut as above. Brush tops of biscuits with remaining 1 tablespoon milk; sprinkle with remaining 1 teaspoon sesame seeds. Bake 12 to 15 minutes until golden. Makes 12 biscuits. Each biscuit: About 125 calories, 3 g protein, 17 g carbohydrate, 6 g total fat (1 g saturated), 3 mg cholesterol, 285 mg sodium. Description: "We blended whole wheat flour with toasted sesame seeds to make these light golden rounds." Source: "Good Housekeeping, Feb 1998" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 6g Fat (38.1% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 304mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. *************** You can have biscuits anytime you want them if you have this simple base in your refrigerator or freezer. * Exported from MasterCook * Biscuit Baking Mix Recipe By : Serving Size : 12 Preparation Time :0:05 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Homemade Mixes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 cups all-purpose flour 1/4 cup baking powder 1 tablespoon salt 2 cups shortening In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 8 months. Yield 12 servings Source: "allrecipes.com" Start to Finish Time: "0:05" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 646 Calories; 35g Fat (49.0% calories from fat); 10g Protein; 73g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1022mg Sodium. Exchanges: 4 1/2 Grain(Starch); 7 Fat; 0 Other Carbohydrates. **************** * Exported from MasterCook * Biscuits, Cinnamon Sour Cream Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons white sugar 1/2 teaspoon ground cinnamon 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup margarine 1 cup sour cream 2 tablespoons milk 1/2 cup raisins 1/2 cup confectioner's sugar 2 teaspoons milk 1. Preheat oven to 450F (230C). 2. In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed). 3. On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet. 4. Bake at 450F (230C) for 10-12 minutes. Cool slightly on wire racks. 5. Stir together confectioners' sugar and 2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired. Yield 12 biscuits Per Serving Calories: 232 | Total Fat: 11.8g | Cholesterol: 9mg Description: "They're good warm or cooled. They're great for breakfast or anytime." Source: "allrecipes.com" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 12g Fat (45.5% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 254mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n008.2 --------------- From: "Allen Cohn" Subject: RE: new theme Date: Sun, 13 Feb 2011 08:11:06 -0800 Isn't it the water in the *butter* that turns into steam and thus provides a portion of the leavening (just as happens in puff pastry)? Allen SHB San Francisco PS: I endorse Leslie Lim Pheng Siang's method of converting a straight dough bread recipe to sourdough. One really must calculate the amount of flour and water in the starter added and then subtract those from the amount added to the final dough. Reggie wrote: > Biscuits, The chemistry of >Biscuits rise in the oven to become light and flaky not only from >baking powder but also from the tiny flake-shaped pieces of butter >or in the dough. These melt in the oven, leaving pockets of air >that fill with steam from the moisture in the dough as it >bakes. Baking powder dough must also be mixed just briefly to avoid >developing the gluten in the flour, which toughebns the biscuits. >Source: > "Joy of Cooking" --------------- MESSAGE bread-bakers.v111.n008.3 --------------- From: dmrogers218@comcast.net Subject: buttermilk biscuits Date: Sun, 13 Feb 2011 15:10:27 +0000 (UTC) I make buttermilk biscuits almost every weekend. This is my recipe. 1 cup self rising flour 1 Tbsp cold butter Buttermilk You can easily increase the amounts. 1 cup of flour makes 4 biscuits. There are just 2 of us so I just make the 4. Just always use 1 Tbsp butter for every cup of flour. I never measure the buttermilk. I just pour it in and stir until the dough is sticky. I stir in a bowl with a pastry fork (that I used to cut the butter into the flour). I just drop onto the greased baking sheet. I spread them out pretty thin because we like the crust more than the inside. I bake at 450F until browned. My time (about 10 minutes) would be a little less since mine are thin. Just watch until the desired color is reached. You could certainly roll them out and cut with a biscuit cutter but the taste is the same. deb in Georgia "Until one has loved an animal, part of their soul remains unawakened." --------------- MESSAGE bread-bakers.v111.n008.4 --------------- From: "Stephen Blumm" Subject: Sourdough conversion Date: Sun, 13 Feb 2011 19:06:30 -0500 What I would like is instructions on how to convert sourdough recipes into recipes that use pre-ferments. I know I've seen this in one of Maggie Glazer's fine books, but I don't have the book anymore. Can anyone help? Stephen Blumm --------------- MESSAGE bread-bakers.v111.n008.5 --------------- From: Al Lee Subject: Quark Cheese and Biscuits Questions Date: Mon, 14 Feb 2011 08:48:02 -0600 For years I have tried to duplicate the Red Lobster biscuits, using mixes and from scratch. I have not come close. Now, I wonder, using quark cheese, or similar, does this come closer, i.e. is quark cheese the mixing ingredient? Any comments? I doubt if Red Lobster uses quark cheese. Will "cream cheese" such as is readily available, work? Thanks for any comments! I doubt if I will hear from Red Lobster, they are successful keeping the recipe secret. --------------- MESSAGE bread-bakers.v111.n008.6 --------------- From: Reggie Dwork Subject: Bread, Farmhouse White Date: Tue, 15 Feb 2011 23:49:02 -0800 Jeff and I made this today. We wanted a nice sandwich bread. Well the frist time we made this it tured out really bland, like we had forgotten the salt (we didn't). So we made it again tonight and even doubled the salt to 1 tsp. It still turned out very bland. Do any of you have idesa of how we can improve the taste?? Thanks for any help you can give us. Reggie * Exported from MasterCook * Bread, Farmhouse White Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: 1 cup milk 1 egg 2 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon sugar 3 cups bread flour 1 1/2 teaspoons yeast -- rapid or quick 2 tablespoons sesame seeds -- toasted, NOTE NOTE: Add seeds at the beep or appropriate time for your machine Put all the ingredients in the bread machine in the order your machine requires. Use the raisin or white bread cycle. DO NOT use the timer because of the egg. Source: "Bread Machine cookbook V, Donna Rathwell German" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 3g Fat (23.2% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 94mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n008.7 --------------- From: Reggie Dwork Subject: Baking Powder Biscuits correction Date: Fri, 18 Feb 2011 07:26:37 -0800 Here is the correct recipe. * Exported from MasterCook * Biscuits, Baking Powder Recipe By : Serving Size : 10 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup shortening 3/4 cup milk 1. Preheat oven to 450F (230C). 2. In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs. 3. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl. 4. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2" thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure. 5. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes. Yield 8 to 12 biscuits Description: "With such a short list of ingredients, making great biscuits is all about technique." Source: "allrecipes.com" Start to Finish Time: "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 11g Fat (51.6% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 262mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : There are drop biscuit and then there are flaky cut-out biscuits. They're made from a dough that the baker briefly kneads, pats flat, and cuts with a biscuit cutter--handling the dough as little as possible for tender, tasty results. Most biscuit recipes are variations on the same theme: flour, fat, milk or buttermilk, baking powder, and salt. It's how the ingredients are put together that really matters. --------------- END bread-bakers.v111.n008 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved