Date: Sat, 30 Jun 2012 06:36:53 GMT -------------- BEGIN bread-bakers.v112.n024 -------------- 001 - Reggie Dwork Subject: Banana-Nut-Chocolate Chip Quick Bread Date: Wed, 27 Jun 2012 12:59:11 -0700 * Exported from MasterCook * Bread, Banana-Nut-Chocolate Chip Quick Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Chocolate/Cocoa Fruits Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole-wheat pastry flour -- or whole wheat flour 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 large eggs 1 cup nonfat buttermilk -- (see Tip) 1/16 cup brown sugar 2 tablespoons butter 2 tablespoons canola oil 1 teaspoon vanilla extract 2 cups diced bananas 1/2 cup chopped toasted walnuts -- (see Tip), plus more for topping if desired 1/2 cup mini chocolate chips Active Time: 25 minutes Total Time: 1 1/4 hours (muffins, mini Bundts), 1 1/2 hours (mini loaves), 2 1/4 hours (large loaf), including cooling times Preheat oven to 400F for muffins, mini loaves and mini Bundts or 375F for a large loaf. (See pan options, below.) Coat pan(s) with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg and salt in a large bowl. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in another large bowl until well combined. Make a well in the dry ingredients and stir in the wet ingredients until just combined. Add bananas, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer the batter to the prepared pan(s). Top with additional walnuts, if desired. Bake until golden brown and a skewer inserted in the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes. Pan options: 1 large loaf (9-by-5-inch pan) 3 mini loaves (6-by-3" pan, 2-cup capacity) 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake) 12 muffins (standard 12-cup, 2 1/2-inch muffin pan) TIPS & NOTES Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer. Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk. To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Per serving: 273 calories; 11 g fat ( 3 g sat , 3 g mono ); 41 mg cholesterol; 40 g carbohydrates; 7 g protein; 3 g fiber; 184 mg sodium; Description: "This banana quick bread is full of chocolate chips and toasted heart-healthy walnuts..." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 9g Fat (36.7% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 212mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : This version reduces the fat substantially and uses nonfat buttermilk to make the results extremely moist and tender. --------------- MESSAGE bread-bakers.v112.n024.2 --------------- From: Reggie Dwork Subject: Jalapeno Bread Date: Fri, 29 Jun 2012 19:29:04 -0700 * Exported from MasterCook * Bread,Jalapeno Recipe By : Serving Size : 12 Preparation Time :0:05 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups warm water -- (110F/4FC) 1 teaspoon salt 2 tablespoons granulated sugar 1/2 cup diced sharp Cheddar Cheese 5 1/2 tablespoons jalapeno peppers -- fresh chopped 3 cups bread flour 1/2 tablespoon active dry yeast Add ingredients according to the bread machine manufacturer's directions. Set your machine on regular basic bread. I used setting 1 and it turned out great. Hope you like this one!!! Serves 12 Amount Per Serving Calories: 157 | Total Fat: 2.5g | Cholesterol: 6mg Description: "Cheddar cheese mellows this exciting loaf that's packed with bits of jalapeno peppers." Source: "allrecipes.com" Start to Finish Time: "3:05" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 2g Fat (13.1% calories from fat); 6g Protein; 29g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 209mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n024.3 --------------- From: Reggie Dwork Subject: Wild Grape Starter Date: Fri, 29 Jun 2012 19:49:34 -0700 * Exported from MasterCook * (Bread), Wild Grape Starter Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound grapes 1 cup bread flour 1. Stem grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature. 2. After three days there should be bubbles in the grape juice, indicating fermentation has begun. Strain liquid, and discard skins. Return to bowl, and stir in 1 cup whole wheat flour. Set aside for 24 hours at room temperature. 3. Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water. The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid. Let stand at room temperature for 24 hours. Repeat the following day. Some activity should be noticeable: the mixture should be starting to bubble. Repeat twice more. You will need to discard some of the mixture each day. 4. Starter should be quite active. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. Alternatively, store in the refrigerator, and feed weekly. Use unwashed, organically grown red or purple grapes for this recipe. The white powder found on the skins of the grapes is used as homemade starter yeast for bread. If you wish, you can switch to plain flour on the fifth day. The starter is fully active and ready to use in nine days. Ready in 9 days Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v112.n024 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved