Date: Sat, 21 Apr 2012 05:01:45 GMT -------------- BEGIN bread-bakers.v112.n015 -------------- 001 - Reggie Dwork Subject: Cinnamon-Swirl Bread Date: Mon, 16 Apr 2012 16:03:28 -0700 * Exported from MasterCook * Bread, Cinnamon-Swirl Recipe By : Serving Size : 14 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups sugar 1/2 cup finely chopped pecans -- or walnuts, toasted 2 teaspoons cinnamon 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1 cup milk 1/3 cup cooking oil 1. Preheat oven to 350F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3" loaf pan. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). 2. Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to marble. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. 3. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing. 4. Makes 1 loaf (14 servings) Calories 217, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 17 mg, Sodium 113 mg, Carbohydrate 32 g, Fiber 1 g, Protein 3 g. Source: "recipe.com" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 9g Fat (35.3% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 125mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n015.2 --------------- From: Reggie Dwork Subject: Italian Cornmeal Bread Date: Mon, 16 Apr 2012 16:35:51 -0700 * Exported from MasterCook * Bread, Italian Cornmeal Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Grains Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (105F to 115F) 1/2 cup warm milk -- (105F to 115F) 2 tablespoons honey -- or sugar 2 1/4 ounces active dry yeast -- (1 pkg) 3 cups bread flour 1 cup semolina flour 1 teaspoon sea salt 1/4 cup olive oil 2 tablespoons coarse cornmeal 1. Combine water, milk, honey, and yeast in the large mixing bowl of a freestanding electric mixer. Let stand about 10 to 15 minutes or until foamy. Add 2 cups of the bread flour. Beat on low speed for 4 minutes. Remove beaters. Cover bowl and let stand for 30 minutes to 2 hours. 2. Add the remaining 1 cup bread flour, the semolina flour, and salt. Using dough hooks, beat mixture for 5 minutes. Drizzle with 2 tablespoons of the olive oil. Continue beating on medium speed until oil is incorporated. You should have a soft, fairly sticky dough. Brush 1 tablespoon of the remaining oil in a large bowl. Transfer dough to oiled bowl, turning once. Cover and let rise until doubled in size (about 1 hour). 3. Turn dough out onto a floured surface. Divide dough in half. Cover and let rest for 15 minutes. Sprinkle 1 large baking sheet with the cornmeal. Shape dough by gently pulling each portion into a ball, tucking edges under. Place dough balls on the baking sheet. Flatten each dough ball slightly to about 6" in diameter. Brush tops of loaves with remaining 1 tablespoon olive oil. Let rise until nearly doubled (20 to 30 minutes). Preheat oven to 450F. With a very sharp knife, make 3 or 4 diagonal slashes on top of each loaf about 1/4" deep. 4. Place a shallow baking pan with about 1/2" of boiling water on the bottom rack of the preheated oven. Place baking sheet on the middle rack in the oven. Working quickly, heavily mist the inside of the oven, including the bread, with water from a clean spray bottle. Bake for 25 to 30 minutes or until the internal temperature of the bread is 200F, covering bread with foil in the last 10 minutes of baking to prevent overbrowning. Immediately remove loaves from baking sheet. Cool on a wire rack. Makes 2 loaves (8 servings per loaf). Calories 179, Total Fat 4 g, Saturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 1 mg, Sodium 105 mg, Carbohydrate 30 g, Total Sugar 3 g, Fiber 1 g, Protein 5 g Description: "Try this yeast bread the next time you serve an Italian dinner. Allowing the yeast mixture to stand before beating in the flour will ensure loaves with thick, hearty crusts and soft, toothsome crumbs." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 4g Fat (20.8% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 124mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n015.3 --------------- From: Reggie Dwork Subject: Orange Pull Aparts Date: Mon, 16 Apr 2012 12:15:04 -0700 * Exported from MasterCook * (Bread), Orange Pull Aparts Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup milk 1 egg 1 tablespoon orange zest 1 large orange -- juiced 1/2 cup water 2 1/4 cups all-purpose flour 3 tablespoons sugar -- white pith removed 2 1/4 teaspoons active dry yeast 1 teaspoon salt 2 tablespoons butter or margarine 1/2 teaspoon ground cinnamon 1/4 cup butter -- melted 3 tablespoons sugar -- white pith removed 1 cup confectioner's sugar 1 1/2 tablespoons orange juice In a one cup measure combine the milk, egg, grated orange rind, juice from one orange, and enough water to equal one cup. Place into breadmaker. Add the flour, sugar, yeast, salt, butter or margarine, and cinnamon to the breadmaker and turn machine onto dough cycle. When cycle is complete, divide the dough into 20 equal portions and roll into balls. Dip balls into melted butter and then into white sugar. Place in greased bundt pan. Let rise for 35 to 45 minutes. Bake in a preheated 375F(190C) for 25-30 minutes. Let cool for 5 minutes then remove from pan. If desired, glaze with a mixture of confectioners' sugar and orange juice. Amount Per Serving Calories: 132 | Total Fat: 3.8g | Cholesterol: 17mg Description: "A nice coffee bread." Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 4g Fat (27.2% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 148mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n015.4 --------------- From: Reggie Dwork Subject: beginner Date: Mon, 16 Apr 2012 12:26:41 -0700 I hope all of you can give me a hand with this request. I know someone who wants to learn to make bread. What would you suggest to this person?? She will be making bread by hand. Along with info (and/or tips) you would suggest please send a recipe that you feel would be a good beginner loaf. Reggie --------------- MESSAGE bread-bakers.v112.n015.5 --------------- From: Reggie Dwork Subject: Country-Style Semolina Bread Date: Mon, 16 Apr 2012 15:17:47 -0700 * Exported from MasterCook * Bread, Country-Style Semolina Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- 105F - 115F 1/2 cup warm milk -- 105F - 115F 2 tablespoons honey -- or sugar 2 1/4 ounces active dry yeast -- (or 1 envelope) 3 cups bread flour 1 cup semolina flour 1 teaspoon sea salt 1/4 cup olive oil 2 tablespoons coarse cornmeal 1. Combine water, milk, honey, and yeast in the large mixing bowl of a freestanding electric mixer. Let stand about 10 to 15 minutes or until foamy. Add 2 cups of the bread flour. Beat on low speed for 4 minutes. Remove beaters. Cover bowl and let stand for 30 minutes to 2 hours. 2. Add the remaining 1 cup bread flour, the semolina flour, and salt. Using dough hooks, beat mixture for 5 minutes. Drizzle with 2 tablespoons of the olive oil. Continue beating on medium speed until oil is incorporated. You should have a soft, fairly sticky dough. Brush 1 tablespoon of the remaining oil in a large bowl. Transfer dough to oiled bowl, turning once. Cover and let rise until doubled in size (about 1 hour). 3. Turn dough out onto a floured surface. Divide dough in half. Cover and let rest for 15 minutes. Sprinkle 1 large baking sheet with the cornmeal. Shape dough by gently pulling each portion into a ball, tucking edges under. Place dough balls on the baking sheet. Flatten each dough ball slightly to about 6 inches in diameter. Brush tops of loaves with remaining 1 tablespoon olive oil. Let rise until nearly doubled (20 to 30 minutes). Preheat oven to 450 degree F. With a very sharp knife, make 3 or 4 diagonal slashes on top of each loaf about 1/4" deep. 4. Place a shallow baking pan with about 1/2 inch of boiling water on the bottom rack of the preheated oven. Place baking sheet on the middle rack in the oven. Working quickly, heavily mist the inside of the oven, including the bread, with water from a clean spray bottle. Bake for 25 to 30 minutes or until the internal temperature of the bread is 200F, covering bread with foil in the last 10 minutes of baking to prevent overbrowning. Immediately remove loaves from baking sheet. Cool on a wire rack. Makes 2 loaves (8 servings per loaf). Source: "recipe.com" Start to Finish Time: "2:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 4g Fat (20.8% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 124mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v112.n015 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved