Date: Sun, 24 Jul 2011 06:11:19 GMT -------------- BEGIN bread-bakers.v111.n030 -------------- 001 - dianamp@comcast.net - Beans 002 - Bill Heffron Subject: Dough breaking Date: Sun, 17 Jul 2011 20:37:43 -0500 What causes dough to break? I'm experimenting with flour made from hard white wheat and don't have many recipes to guide me with this flour. Does anyone have a good bread recipe using whole wheat flour made from hard white wheat? I'd like to combine the hard white flour with another whole wheat flour. Bill Heffron --------------- MESSAGE bread-bakers.v111.n030.3 --------------- From: Reggie Dwork Subject: Cheese Garlic Biscuits Date: Fri, 22 Jul 2011 19:59:45 -0700 * Exported from MasterCook * Biscuits, Cheese Garlic ll Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 5 tablespoons butter 1 cup milk 1 cup shredded Cheddar cheese 1 cup butter -- melted 1 clove garlic -- minced 1. Preheat oven to 450F (230C). 2. In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet. 3. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits. Yield 1 dozen Per Serving Calories: 191 | Total Fat: 12.3g | Cholesterol: 34mg Source: "allrecipes.com" Start to Finish Time: "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 295 Calories; 24g Fat (72.8% calories from fat); 5g Protein; 15g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 383mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n030.4 --------------- From: Reggie Dwork Subject: Tender Potato Biscuits Date: Fri, 22 Jul 2011 20:01:13 -0700 * Exported from MasterCook * Biscuits, Tender Potato Recipe By : Serving Size : 8 Preparation Time :0:10 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon salt 1/4 teaspoon sugar 1/4 cup butter or margarine 1 1/2 cups leftover mashed potatoes 1 egg -- beaten 1/3 cup cold water 1/3 cup milk -- plus 1 tablespoon extra milk for brushing the tops Preheat the oven to 450F (230C). In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork. Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4" thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with a bit of milk. Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden. Amount Per Serving Calories: 275 | Total Fat: 8.6g | Cholesterol: 44mg Yield 8 biscuits Source: "allrecipes.com" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 8g Fat (29.7% calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 798mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n030.5 --------------- From: Reggie Dwork Subject: Honey White Bread Date: Fri, 22 Jul 2011 20:02:56 -0700 * Exported from MasterCook * Bread, Honey White Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 3 tablespoons unsalted butter -- melted 2 tablespoons honey 3 cups bread flour 3/4 teaspoon salt 3/4 teaspoon vitamin c powder 3/4 teaspoon ground ginger 1 1/2 teaspoons active dry yeast Assemble ingredients in the order suggested in your bread machine manual. Select the Basic Bread cycle. Yield 1 - 1 1/2 lb loaf Per Serving Calories: 172 | Total Fat: 3.9g Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 4g Fat (21.6% calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 145mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n030.6 --------------- From: Reggie Dwork Subject: Bran Knot Rolls Date: Fri, 22 Jul 2011 20:07:28 -0700 * Exported from MasterCook * Rolls, Bran Knot Recipe By : Serving Size : 14 Preparation Time :0:10 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- (70F to 80F) 1/2 cup butter flavored shortening 1 egg 2/3 cup sugar 3/4 teaspoon salt 1/2 cup bran flakes cereal 1 1/2 cups bread flour 1 1/2 cups whole wheat flour 2 1/4 teaspoons active dry yeast 1 egg white -- lightly beaten 1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). 2. When cycle is completed, turn dough onto a lightly floured surface. Punch down. Cover and let rest for 10 minutes. Divide into 14 pieces; roll each into a rope. Tie into a knot; pinch ends and tuck under. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Brush with egg white. Bake at 375F for 15-20 minutes or until golden brown. Source: "allrecipes.com" Start to Finish Time: "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 8g Fat (35.0% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 125mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : One roll equals 181 calories, 8 g fat (2 g saturated fat), 15 mg cholesterol, 134 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch, 1 fat. --------------- MESSAGE bread-bakers.v111.n030.7 --------------- From: Reggie Dwork Subject: request for bread photos Date: Mon, 18 Jul 2011 19:18:01 -0700 We received this request for help from Betsy Jueschke, who is not a bread-bakers subscriber. If anyone can help her, please email her directly: Betsy Jueschke . Reggie ++++++++++++++++++++++++++ Hello folks, I am writing a how to cookbook,of sorts,about growing up on the prairies of Eastern Montana. Among the "needs" I have, are the steps in preparing yeast and ingredients, with flour to make bread, quote, unquote. I am seeking the step by step photos, in a thumbnail size, of 300 dpi, so I can print them in my cookbook. I have contacted most all the flour and yeast companies, and have come up empty handed. I found you on another website I had looked up at the request of a flour company. I need the yeast rising, the kneading of bread, bread rising, and when it has risen enough, then steps on how to make a loaf of bread, and finally, bread into the oven, and baked. If you have any still life photos of these, and would be willing to share them with me, I would be most grateful. There are several companies who have digital videos, but no still photographs! Thanks in advance for your help with my project, which is in the final stages of getting ready to go to print. Please reply at your earliest convenience, and I will be waiting to hear from you. Betsy Jueschke, Elko, Nv. --------------- END bread-bakers.v111.n030 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved