Date: Mon, 12 Sep 2011 02:04:52 GMT -------------- BEGIN bread-bakers.v111.n036 -------------- 001 - Reggie Dwork Subject: Apple Cinnamon Scones Date: Sun, 04 Sep 2011 18:50:02 -0700 * Exported from MasterCook * Scones, Apple Cinnamon Recipe By : Serving Size : 12 Preparation Time :0:25 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Fruits Low-Cal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup granulated sugar -- plus 1 teaspoon granulated sugar 1 1/2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 2 tablespoons cold butter -- cut into small pieces 2/3 cup half-and-half, fat free 1/4 cup cinnamon applesauce 1 1/2 cups Gala apple -- cored, chopped (1 aoole) 2/3 cup confectioner's sugar 1. Preheat oven to 400F. Coat baking sheet with cooking spray. In bowl, combine flour, 1/2 c granulated sugar, baking powder, cinnamon and salt. On med speed, beat in butter until mixture resembles coarse meal. Beat in half-and-half and applesauce until blended, 2 min. Stir in apple. Drop batter by 1/4 cupfuls onto baking sheet, 2" apart. Sprinkle tops with remaining 1 tsp granulated sugar. Bake 10 - 12 min until golden. Cool on rack. Combine confectioners' sugar and 1 Tbsp water; drizzle over scones. Makes 12 scones Source: "Woman's World, 10/19/09" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 2g Fat (11.5% calories from fat); 2g Protein; 36g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 122mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. NOTES : Cal 120, Pro 3g, Fat 2g, Sat Fat 1g, Trans Fat 0g, Chol 6mg, Carbs, 35g, Sod 199mg, Fiber 1g, Sugar 18g --------------- MESSAGE bread-bakers.v111.n036.2 --------------- From: Reggie Dwork Subject: Sweet Fennel Dinner Rolls Date: Mon, 05 Sep 2011 10:28:31 -0700 * Exported from MasterCook * (Bread), Sweet Fennel Dinner Rolls Recipe By : Serving Size : 24 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons active dry yeast -- (about 2 pkgs) 2 cups lukewarm water 2 large eggs -- plus 2 large egg yolks 1/2 cup peanut oil -- or vegetable oil 8 cups all-purpose flour -- plus more for dusting 1/3 cup sugar 1 tablespoon salt 2 teaspoons fennel seeds -- heaping tsps 1 1/2 tablespoons roasted sesame seeds 1. Preheat oven to 375F and line 2 baking sheets with parchment paper. 2. In bowl of an electric mixer with a dough hook, add yeast, then water. Stir on low speed. When yeast is dissolved, whisk in 2 eggs, then oil. 3. Add 7 c flour, sugar, salt, and fennel seeds. Knead dough with electric mixer until smooth and elastic, adding more flour as needed. Form dough into a round loaf and poke a 1" hole in center. Let dough rest, uncovered, on a floured board for about 10 min. 4. Divide dough into 4 pcs, using a knife or dough cutter. Flour the board and your hands, then cut each piece of dough into 6 smaller pieces and roll into balls. Place balls on lined baking sheets. 5. In a small bowl, whisk egg yolks and about 1 T water to make egg glaze. Brush egg glaze over rolls, then sprinkle with sesame seeds. Transfer rolls to oven and bake for 10 min. Then r3educe temp to 350F and bake for another 10 - 15 min or until rolls are golden and sound hollow when tapped. Makes 24 rolls Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 6g Fat (25.2% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 275mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : Per roll Pro 5g, Fat 6g, Carb 35g, Fiber 1g, Sodium 299mg, Chol 35mg, Cal 219 --------------- MESSAGE bread-bakers.v111.n036.3 --------------- From: Reggie Dwork Subject: Steakhouse Wheat Bread Date: Mon, 05 Sep 2011 11:57:31 -0700 * Exported from MasterCook * (Bread), Steakhouse Wheat Bread Recipe By : Serving Size : 8 Preparation Time :0:10 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm water 1 tablespoon butter -- softened 1/4 cup honey 1/2 teaspoon salt 1 teaspoon instant coffee granules 1 tablespoon white sugar 1 cup bread flour 1 1/4 teaspoons bread machine yeast Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, and bread machine yeast in the pan of a bread machine in the order listed. Put on regular or basic cycle with light crust. Yield 1 loaf Source: "http://allrecipes.com" Start to Finish Time: "3:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 2g Fat (13.4% calories from fat); 2g Protein; 23g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n036.4 --------------- From: "Philip Barnea" Subject: RE: machines Date: Sun, 4 Sep 2011 12:01:28 +0100 Thanks for the info and input from everybody on the list - it was interesting and helpful. I might just try making the dough rgularly and using the machine to bale a single loaf is it does save energy. Philip --------------- MESSAGE bread-bakers.v111.n036.5 --------------- From: Sue Subject: Re: convection ovens Date: Sun, 4 Sep 2011 10:19:31 -0400 (EDT) I have a Polder oven thermometer. If you do decide to go through your oven's calibration process, be sure to let the oven stay at temperature for 30-45 min first. My oven beeps "ready temperature" about 20 min too soon. As far as faster or lower, my oven decreases the temperature by 25 deg for "convection baking" but keeps the set temperature for "convection meat," which tells me baking-lower, meat-faster. I don't use convection for things that have to rise, especially batters, as the crust will form quicker because of the circulating dry air before the rising is sufficient. I don't know if that will be a problem if you try it with bread (I haven't) but if you have a crust that needs initial moisture (eg. steam) for good results, I'd guess you'd want to skip the convection. So I use baking convection for items that don't rise much such as thin cookies, roasted vegetables, or should be crispy, and meat convection for meat and things that should be crispy (eg. breaded fish). Don't be afraid to use trial and error to test the differences. I would like to add some "new oven" advice: if you have a self-cleaning oven, be aware that the first time you use the self-cleaning cycle it will produce the most seriously horrible fumes while it burns off the factory oils! So be sure to run the first cleaning on a day when you can open the windows and ventilate the house or apartment well (i.e., nice weather). Even an outside-ventilated range hood won't be enough unless it's industrial =:o. As far as bread machines... for me the fun is in the eating. I don't consider kneading or cleaning up to be "fun" and I love the set it and forget it convenience of the machine while I do something else. So to each their own :) I will on occasion make no-machine bread. And, yes, I have a e-reader as well. (To which, BTW, I uploaded some of my recipes so comes in handy in the kitchen.) Sue --------------- END bread-bakers.v111.n036 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved