Date: Mon, 7 Nov 2011 03:52:04 GMT -------------- BEGIN bread-bakers.v111.n043 -------------- 001 - Jeff Dwork Subject: mangled messages in v111.n042 Date: Mon, 31 Oct 2011 16:44:47 -0700 Two messages in v111.n042 were mangled: Secrets To Perfect Loaf of French Bread (v111.n006) French Bread (v111.n008) You may have seen several instances of '=nD'. These should be '-'. If you don't see the '=nD' some words are missing. The version on the website has been corrected: http://www.bread-bakers.com/archives/digests/v111n042.txt Jeff --------------- MESSAGE bread-bakers.v111.n043.2 --------------- From: Reggie Dwork Subject: Rice Flour Bread Date: Sun, 06 Nov 2011 10:38:18 -0800 * Exported from MasterCook * Rice Flour Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/3 cup milk -- (can use plain rice milk) 2 eggs -- (can use 3 tsp egg replacer mixed with 4 TB water) 1 teaspoon apple cider vinegar 4 tablespoons oil 2 tablespoons sugar 1 teaspoon salt 1 1/2 cups white rice flour 2/3 cup brown rice flour 1 1/2 teaspoons xanthan gum -- (you can also use guar gum instead) 2 teaspoons quick rise yeast Rice flour is a little finicky, so it's important that you place all of the ingredients in the exact order that is listed in the bread machine pan. Then when you put in the flour, try to spread it around so that it covers all of the liquids underneath. I have no idea why this makes a difference, but it does. Then start the bread machine on the "grain setting". It cooks it a little longer than the regular setting. Keep the bread in a plastic bag and refrigerate after about a day, then slice and freeze after about 3 or 4 days (it can last for a long time in the freezer). Source: "http://mudspice.wordpress.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 9g Fat (32.6% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 291mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : gluten-free, egg-free, dairy-free --------------- MESSAGE bread-bakers.v111.n043.3 --------------- From: Reggie Dwork Subject: Beaten Biscuits Date: Sun, 06 Nov 2011 11:27:56 -0800 Biscuits, Beaten A southern speciality, beaten biscuits look and taste like a creamy soda cracker. In order to break the gluten and thus ensure a tender, flaky texture, the dough must thoroughly beaten. Origanally this was done with a wooden mallet or the broad side of an axe. In the 1870s, this arduous labor was rendered obsolete by the ingenious device consisting of handcranked rollers mounted on an iron base. Antique biscuit brakes can sometimes be picked up at yard sales, but, thankfully, a food processor does the job wonderfully. --------------- MESSAGE bread-bakers.v111.n043.4 --------------- From: Reggie Dwork Subject: Pumpkin Scones Date: Sun, 06 Nov 2011 11:50:51 -0800 * Exported from MasterCook * (Bread), Pumpkin Scones Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1/4 cup firmly packed brown sugar 1 tablespoon baking powder 3/4 teaspoon ground cinnamon 1/2 cup butter or margarine -- (1/4 lb), cut into chunks 3/4 cup canned pumpkin 1/2 cup milk -- plus 1 tablespoon 1 tablespoon milk 1 large egg yolk 1 tablespoon granulated sugar 1. In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form. 2. In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened. 3. Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6" round 1 1/2" thick; cut into 6 equal wedges. 4. Separate wedges and place on a lightly buttered 12 by 15" baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones. 5. Bake in a 375F regular or convection oven until scones are golden brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool. Per scone: 407 cal., 38% (153 cal.) from fat; 7.1 g pro, 17 g fat, 10 g sat, 56 g carb, 2 g fiber, 610 mg sodium; 80 mg chol. Description: "You can make pumpkin puree and freezes it in measured portions so you can make these scones all year long. You can make the scones with canned pumpkin, which makes a good substitute." Source: "Sunset, Oct 2001" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 404 Calories; 18g Fat (38.8% calories from fat); 7g Protein; 55g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 419mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n043.5 --------------- From: Reggie Dwork Subject: Soft Onion Sandwich Rolls Date: Sun, 06 Nov 2011 11:53:56 -0800 * Exported from MasterCook * (Breads), Soft Onion Sandwich Rolls Recipe By : Serving Size : 8 Preparation Time :3:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lukewarm milk 5 tablespoons lukewarm water 3 tablespoons butter -- softened 1 1/2 teaspoons salt 3 tablespoons sugar -- white 1 teaspoon onion powder 3 tablespoons dried minced onion 1/4 cup instant potato flakes 3 cups all-purpose flour 1/4 ounce active dry yeast 1 egg white 1 tablespoon water 1/4 cup Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start. When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes. Preheat the oven to 350F(175C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using. Amount Per Serving Calories: 260 | Total Fat: 5.3g | Cholesterol: 13mg Yield 8 buns Source: "allrecipes.com" Start to Finish Time: "3:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 6g Fat (20.4% calories from fat); 6g Protein; 42g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 464mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : Great for BBQ beef sandwiches. --------------- END bread-bakers.v111.n043 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved