Date: Sun, 30 Sep 2012 07:05:08 GMT -------------- BEGIN bread-bakers.v112.n036 -------------- 001 - Diane B Subject: Re: Blue Cheese Walnut Bread Date: Sat, 22 Sep 2012 12:24:20 -0700 >From: RebecB8@aol.com > >Anyone have a recipe for blue cheese walnut bread? Without the >whole wheat flour or very little whole wheat flour? This is the kind of thing I'd do by starting with a base recipe that you like and are comfortable making--a rather simple flour/water/yeast/salt kind of thing--and then add some toasted walnuts and some blue cheese by kneading them in gently just before your shaping/proofing step. I like walnuts with sourdough, so I usually use at least some sourdough starter in my walnut breads, but if you're not a sourdough fan who has some starter available, no need to bother. Because the nuts don't really change the crumb of the bread, you should as as much or as little as you prefer--the only real limiting factors are that too many nuts make the loaf rougher to shape and slice later. I prefer to lightly toast them, and to roughly break large walnut halves or pieces into bits about 1/2 inch long, and usually add a handful--maybe 1/2 cup--to a single standard loaf. For the cheese, how much to add and how and when to add it does get a little trickier: if you want pieces of cheese that stay 'whole' in the baked result, you need to add it right at the end, carefully to avoid blending it too much so it just becomes streaky bits and disappears into the loaf. That works nicely with cheddars, but I wouldn't think it was a good idea with blue cheese. My favorite walnut/cheese bread combos lately, though, are flatbreads with walnuts, cheese, and onions on top, sort of pizza/foccaccia-ish. I start with a long-fermented very plain dough, and top just before baking with the goodies as above. --diane in los angeles http://debunix.net/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v112.n036.2 --------------- From: Reggie Dwork Subject: Multi-Grain Flour Blend Date: Fri, 28 Sep 2012 16:48:59 -0700 This is nice to make ahead so you can make multigrain bread whenever you want it. * Exported from MasterCook * Multi-Grain Flour Blend Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Homemade Mixes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups garfava flour 1 3/4 cups super-fine brown rice flour 2 cups potato starch -- or arrowroot flour or chestnut flour 2 cups cornstarch -- or potato flour 1 cup tapioca flour -- tapioca starch 1 cup amaranth flour -- or sorghum flour Mix all ingredients together. Store in a tightly covered container in the refrigerator until used. Description: "To make your own Multi Grain breads." Yield: "9 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4213 Calories; 21g Fat (4.4% calories from fat); 49g Protein; 965g Carbohydrate; 46g Dietary Fiber; 0mg Cholesterol; 88mg Sodium. Exchanges: 63 1/2 Grain(Starch); 3 1/2 Fat. --------------- MESSAGE bread-bakers.v112.n036.3 --------------- From: Reggie Dwork Subject: Pumpkin Bread 2 Date: Sun, 23 Sep 2012 09:35:59 -0700 * Exported from MasterCook * Bread, Pumpkin 2 Recipe By : Serving Size : 16 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads Nuts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 3 3/8 ounces Jello vanilla flavor instant pudding 1 tablespoon baking powder 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/2 cup butter -- melted 1 cup sugar 15 ounces pumpkin, canned 2 eggs 1/3 cup chopped walnuts Heat oven to 350F. Mix flour, dry pudding mix, baking powder, spice and baking soda; set aside. Whisk butter, sugar and pumpkin in lg bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8 x 4" loaf pan sprayed with cooking spray; top with nuts. Bake 1 hr 5 min or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely. Makes 16 servings Source: "kraftfoods.com" Start to Finish Time: "1:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 8g Fat (34.5% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 326mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n036.4 --------------- From: Reggie Dwork Subject: Wild Berry-Oatmeal Cheesecake Muffins Date: Sun, 23 Sep 2012 10:22:40 -0700 * Exported from MasterCook * Muffins, Wild Berry-Oatmeal Cheesecake Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup oats -- old fashioned 1 cup buttermilk 8 ounces cream cheese -- Philadelphia, 1 pkg, softened 1/4 cup granulated sugar 3 tablespoons orange zest 1 cup flour 3/4 cup packed brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 egg -- beaten 1/4 cup butter -- melted 1 cup fresh mixed berries -- or frozen Heat oven to 350F. Combine oats and buttermilk in small bowl; let stand 10 min. Meanwhile, beat cream cheese, granulated sugar and zest with mixer until blended; set aside. Mix flour, brown sugar, baking powder, baking soda and salt in large bowl. Add egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until moistened. Gently stir in berries. Spoon half the batter evenly into muffin cups lined with 12 extra-large or giant paper liner. Top each with scant tablespoonful cream cheese mixture; cover with remaining batter. Bake at 30 - 35 min or until toothpick inserted in centers comes out clean. Source: "kraftfoods, Food and Family, 2012" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 12g Fat (39.1% calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 257mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n036.5 --------------- From: "Ken Vaughan" Subject: Zelniky Date: Tue, 25 Sep 2012 10:33:08 -0800 We are up to 3 batches now. They needed a bit more time at the high heat to get crisp, when rolled to a 1/4 inch thickness, and I have used pepper blends with them. I was able to fit a batch closely on a single non-stick silpat sheet. Two batches to a can of kraut. My wife does like them with deviled ham -- and I am including the recipe we have morphed to over many years. The ham today is pretty lean, so I now add margarine as ham fat is hard to come by. I really like the Meyers lemon marmalade in it. Ken in Juneau * Exported from MasterCook * Deviled Ham (spread for bread) Recipe By :Improved from Better than Store Bought Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked ham -- see noted below 1/4 cup ham fat or margarine -- diced 1 1/2 tablespoons coarse mustard -- see noted below 2 teaspoons vinegar up to 4 teaspoons to taste -- see noted below 1 pinch nutmeg -- fresh grated 1 pinch cloves -- scant 5 drops hot pepper sauce or a few nacho rings 1/2 teaspoon anchovy paste or 1/4 teaspoon seasoned salt 1 pinch ground black pepper -- big pinch 1 pinch ground ginger -- big pinch 1 pinch thyme -- big pinch 2 tablespoons Lemon Marmalade (meyer lemon is great) 1 tablespoon Penzy Fox Point shallot seasoning (Optional) Ham: trimmings or cubes free of gristle or membranes. Trim fat from ham and measure. Picnic hams make good deviled ham. Vinegar: Use a well flavored vinegar. White wine vinegar keeps the color light, and balsamic has wonderful flavor. Mustard: Strong flavored or horseradish mustards give a good flavor. Avoid the yellow tumeric mustards. Hot pepper sauce: Use the favorite and add more or less to taste. Habaneros sauces are good, but I like to add jalapeno pepper rings instead of pepper sauce. Food processor makes this easy -- use a grinder if you do not have a food processor. Put the ham and ham fat in the food processor and pulse a few times to coarsely chop. Add the remainder of ingredients into the food processor bowl and pulse until the texture is a coarse pate. Test the seasonings and pulse a few more times to get a finer texture if needed. Pack the spread in jars or tight plastic containers and store in the refrigerator. The flavors blend for the first day or two. Keeps about 2 weeks (if it lasts that long). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 392 Calories; 23g Fat (53.5% calories from fat); 37g Protein; 8g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 2974mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Fat. NOTES : Great served on toast or toasted buns. Kysra is a favorite bread for this use. I buy hams when on sale just to make several batches. Freezes well for a couple of months. I tried canning this mixture, but the texture changed with the canning -- not bad, but not as good as the fresh made. This is great on the saurkraut crackers --------------- MESSAGE bread-bakers.v112.n036.6 --------------- From: Haack Carolyn Subject: Quick Breads for Holiday Giving Date: Wed, 26 Sep 2012 14:55:56 -0700 (PDT) Here are some of my favorites; all would work well in the smaller foil pans for gift-sized loaves. These go back for decades, so I don't have attribution, most likely they are from newspapers at the time or labels on the containers of key ingredients. They have bolstered many a bake sale, never any leftovers. All of these are best aged overnight. Test for done-ness by poking an unpolished toothpick into the center top of the loaf, it should come out clean or with just a few crumbs clinging -- NOT with any batter. Leave in the oven another 5-7 minutes if center still needs more baking time. Most of these recipes call for walnuts, but pecans or hazelnuts could be substituted, maybe even pistachios for holiday color If you're feeling especially generous, substitute nut oil for the shortening or vegetable oil called for ... match the nuts you're including ... it adds subtle but phenomenally good flavor. It's just not cheap. For the adventurous, I have proposed a master recipe at the end of this list of tested recipes, maybe one of us will come up with something wonderful and new to share! ========= Holiday Pumpkin Bread this bread is very dark; serve sliced thin with butter or cream cheese 1/3 cup shortening (oleo is fine, the good taste of butter will be lost) 1 cup sugar 2 eggs 1/2 cup molasses 1 cup mashed pumpkin 2 cups flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 1 cup chopped walnuts Cream shortening & sugar; beat in eggs one at a time. Beat in molasses & pumpkin. Combine dry ingredients and fold in just until well-blended. Fold in nuts. Scrape batter into a well-greased 9x5x3" pan; bake at 350F about an hour (knife inserted into crack comes out clean). ========= Nancy Kersey's Pumpkin Bread I have no clue who Nancy K is, but this nice, light-colored bread was attributed to her when I first made note of the recipe decades back. 1 3/8 cups flour 1 1/2 cup sugar 3/4 teaspoons salt 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg (freshly grated if possible) 1/2 cup oleo, melted 1 cup mashed pumpkin 1/3 cup water 2 eggs Combine the dry ingredients in a smaller bowl and the oleo, pumpkin, water and eggs in a larger one. Add the dry ingredients to the well-mixed wet ones, just until well incorporated. Scrape the batter into a greased-and-floured 9x5x3 loaf pan; bake about one hour at 350F ========= Cranberry Fruit Nut Bread 2 cups flour 1 cup sugar 1-1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/4 cup oleo or butter 1 teaspoon grated orange peel 3/4 cup orange juice 1 egg 1 cup fresh cranberries, coarsely chopped (or whizzed in food processor; you can whiz frozen ones just as well) 1 cup chopped walnuts Sift dry ingredients together, cut in shortening. Combine peel, juice & egg in a small bowl; add to dry mixture just until well moistened. Fold in berries & nuts. Scrape batter into well-greased 9x5x3 loaf pan; bake aobut an hour at 350F. ========= Apricot Almond Bread 1-1/2 cup dried apricots, ground or cut into 1/4" dice 1-1/2 cup boiling water 2 Tablespoons butter 1 cup sugar 1 teaspoon salt 1-1/2 cups flour 1 teaspon baking soda 1 cup whole wheat flour 1 cup almonds, chopped (I use the pre-slivered ones (not the thin slices) for ease) (do NOT substitute other nuts here) 1 egg 1 teaspoon orange extract or 1/8 teaspoon orange oil Combine apricots, boiling water, butter, sugar & salt in larger bowl. Combine flour & baking soda in smaller bowl; add to wet mixture just until moistened. Add whole wheat flour, almonds, egg, & orange flavoring; stir just until well-combined. Scrape batter into well-greased 9x5x3" pan, let stand 20 minutes. Bake about 1-1/4 hours at 350F ========= Pear Nut Bread 1-1/2 cup coarsely-chopped pears (2-3, in 1/4" dice) 1/2 cup vegetable oil 1 cup sugar 2 eggs 1/4 cup sour cream 1 teaspoon vanilla 2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg (freshly-grated if possible) 1 cup chopped walnuts In a larger bowl, combine oil & sugar, add eggs one at a time, add sour cream & vanilla. In a smaller bowl, combine the dry ingredients; add them to the wet mixture and stir just until well-combined. Add pears & nuts, mix until evenly distributed. Scrape batter into well-greased 9x5x3" pan; bake about 1 hour & 10 minutes at 350F ========= Banana Tea Bread I'll bet my sister has raised over $5,000 for United Way over the years providing these loaves in various sizes & varieties for bake sales at work! 1-3/4 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup butter 2/3 cup sugar 2 beaten eggs 1 Tablespoon vanilla 1 cup mashed banana 1 cup additions: walnuts, chocolate chips, or half-and-half In smaller bowl, mix dry ingredients; in larger bowl, combine wet ones. Add dry to wet, mixing just until well-combined. Add banana & addition(s). Scrape batter into well-greased 9x5x3" pan; bake about 1 hour & 10 minutes at 350F ========= Banana Date Bread 2-1/2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon ginger 1/4 teaspoon mace 3/4 cup brown sugar(light or dark, to your taste) 2 eggs 1/4 cup buttermilk 3/4 cup melted oleo 1 cup mashed banana 1/2 cup walnuts, chopped 1 cup dates, snipped (or use the sugar-coated ones already cut up) In smaller bowl, mix dry ingredients; in larger bowl, combine wet ones. Add dry to wet, mixing just until well-combined. Add banana, walnuts & dates. Scrape batter into well-greased 9x5x3" pan; bake about 1 hour at 350F ========= Oat Flake Banana Bread this originally called for Post Fortified Oat Flakes cereal, but I can no longer find that so I have substituted old-fashioned rolled oats. If you can find the cereal, it's great! 1-1/2 cups flour 2-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup brown sugar (light or dark to your taste) 1 cup mashed banana 1/3 cup orange juice 1 egg 1/3 cup vegetable oil 2 cups Post Fortified Oat Vlakes or 1-1/2 cups old-fashioned rolled oats 1 cup chopped walnuts Combine dry ingredients in a smaller bowl and wet ones in a larger bowl; add dry to wet and stir until just combined. Add oats & nuts, fold in just until evenly distributed. Scrape batter into well-greased 9x5x3 loaf pan; bake about 50 minutes at 350F ========= Draft Master Quick-Bread Recipe for one 9x5x3 loaf or several smaller ones Dry ingredients: 2 cups flour (can be part whole-wheat or part old-fashioned rolled oats) 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup sugar 1/2 to 2 teaspoons spices Wet ingredients: 1/2 cup liquid (juice, buttermilk, water, other) 2 eggs 1 cup mashed or diced fruit (pumpkin, pears, bananas, peaches, mangoes, whatever!) 1/2 cup shortening, melted & cooled if oleo or butter, can be vegetable or nut oil vanilla if desired (1 teaspoon - 1 Tablespoon, to taste) Add-ins 1 to 2 cups specialty ingredients such as nuts, chocolate or other "chips", dates, figs, dried fruits, etc. In smaller bowl, combine dry ingredients. In larger bowl, combine wet ingredients; fold dry ingredients in just until well-combined. Fold in add-ins just until evenly distributed. Scrape batter into well-greased (and floured, if you're nervous) 9x5x3 loaf pan; bake about an hour at 350F. Enjoy your new creation! --------------- END bread-bakers.v112.n036 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved