Date: Sun, 9 Sep 2012 05:27:38 GMT -------------- BEGIN bread-bakers.v112.n033 -------------- 001 - Reggie Dwork Subject: Apple Bread Date: Thu, 30 Aug 2012 16:23:22 -0700 * Exported from MasterCook * Bread, Apple KAF Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads Fruits Nuts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter -- (3 oz) 1 cup sugar -- (7oz) 3 large eggs 3 tablespoons buttermilk -- or sour milk, (1 1/2 0z) 1 tablespoon boiled cider 1 teaspoon vanilla extract 1 1/2 cups All-purpose flour -- King Arthur Unbleached, (6 3/8 oz) 1 cup white whole wheat flour -- King Arthur, (4 oz) 1/2 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1 1/2 cups apples -- (6 oz), 1 lg or 2 med, peeled and chopped 3/4 cup chopped nuts -- (3 oz), optional Preheat the oven to 350F. Grease a 9 x 5" loaf pan. In a large bowl, cream the butter and sugar. Add the eggs one at a time, scraping the bowl after each addition. Add the buttermilk, boiled cider, and vanilla. Sift the dry ingredients together and add with the chopped apple. Mix well, but do not beat. Stir in the nuts, if desired. Bake in the prepared pan for about 1 hr, until a paring knife inserted in the center comes out clean. Remove from the oven and cool in the pan on a rack for 15 min, before tipping the bread out of the pan and returning it to the rack so it can cool completely. Yield: 1 loaf, 16 slices Weight Watchers PointsPlus: 6 pts Source: "The Baking Sheet, King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 9g Fat (37.3% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n033.2 --------------- From: Reggie Dwork Subject: Jalapeno Garlic Bread Date: Fri, 31 Aug 2012 20:38:01 -0700 * Exported from MasterCook * Bread, Jalapeno Garlic Recipe By :Natalie Ann Gallagher Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm nonfat milk -- (70 - 80F) 1/2 cup egg substitute 2 tablespoons butter -- melted 1 teaspoon salt 2 cups bread flour 2 cups whole wheat flour 1/4 cup sugar 2 teaspoons active dry yeast Filling: 3/4 cup chopped seeded jalapeno peppers 3 cloves garlic -- minced 5 teaspoons butter -- softened, divided 1 teaspoon garlic salt 3 tablespoons grated Parmesan cheese -- divided 1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 min of mixing; add 1 - 2 T of water or flour if needed). 2. In a small bowl, combine the jalapenos and garlic; set aside. When cycle is completed, turn dough onto a lightly floured surface. Divide dough in half. 3. For each loaf, roll one portion of dough into a 14" x 9" rectangle. Spread with 1 1/2 ts butter. Spread with 1 1/2 ts garlic salt, 1 T cheese and 1/3c jalapenos mixture. Roll up jelly roll style, starting with a short side; pinch seam to seal Place in a 9" x 5" loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 min. 4. Melt remaining butter; brush over loaves. Sprinkle with remaining cheese and jalapeno mixture. Bake at 350F for 40 - 50 min or until golden brown. Remove from pans to wire racks to cool. NOTE: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. Yield: 2 loaves 12 slices each Description: "This is a spicy bread that has is a crusty, rustic lloaf." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 2g Fat (19.3% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n033.3 --------------- From: Andreas Wagner Subject: Bread, freezer-friendly Date: Sat, 1 Sep 2012 14:30:59 +0200 Somehow I managed to miss this discussion. I've not had much chance to bake bread recently, but we have a marvellous baker coming to our farmers market, who makes bread the old-fashioned way, sourdough bread made with organic flour and baked in a large wood fired oven. When I know that I'll not be able to get any the following week I buy several loaves (they come wrapped in kraft paper bags) put them in zip lock bags and freeze them. When I take them out I just leave them to sit on the counter in the zip lock bag until defrosted. There's hardly ever any freezer burn, and the bread tastes just like fresh. Happy baking, everyone Andreas --------------- MESSAGE bread-bakers.v112.n033.4 --------------- From: Peter Reinhart Subject: Re: dissolving yeast Date: Sat, 1 Sep 2012 10:31:38 -0700 (PDT) In answer to Margaret Cope's question, I chose to suggest dissolving the instant yeast because, after testing it both ways, it seemed as though the dissolved versions held up better during the long holding periods. That said, she's right, it does work either way but it is actually more important to dissolve it when making rich breads like babka and sweet dough, as activating it in warm liquid seems to give it greater resiliency to the sugars and fats that usually slowdown and make instant yeast sluggish. It kind of makes it perform like osmo-tolerant yeast, but I can't say that the yeast companies would agree with me from the technical side. But from an empirical perspective, it does seem to make a difference. Peter Reinhart www.pizzaquest.com (website) --------------- MESSAGE bread-bakers.v112.n033.5 --------------- From: DDJ0195 Subject: Recipe Request: Starbucks Mallorca Sweet Bread Date: Thu, 6 Sep 2012 13:22:32 -0700 (PDT) This resembles a large cheese danish with a ton of confectioner sugar on top. Starbucks claims inspiration from the Mallorcan ensaimada, but I have my doubts. Anyway, it is 400+ calories of delicious. Can anyone provide a recipe? thx, Deborah --------------- END bread-bakers.v112.n033 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved