Date: Sat, 27 Oct 2012 06:03:43 GMT -------------- BEGIN bread-bakers.v112.n040 -------------- 001 - "Rosalie Valvo" Subject: Re: How to Measure Flour Date: Tue, 23 Oct 2012 04:34:31 -0700 " Hint: To Measure Flour, Simply scoop the metal measuring cup to overflowing in the flour and then tap on the edges of the cup with a table knife. This is to remove excess air and bubbles. Level off the cup with the back of the table knife and go on with the recipe." This is one way, pack it in. Another way is to stir up the flour and then lightly spoon it into the measuring cup. These are both "official" ways of measuring flour by volume, and they produce very different results. You have to know how the recipe designer measured the flour, and you rarely know that. Weight is better, though weight measures are not always included. Knowing how the dough is supposed to feel is the final resort. Rosalie --------------- MESSAGE bread-bakers.v112.n040.2 --------------- From: h.chapman@rogers.com Subject: How to measure flour Date: Wed, 24 Oct 2012 09:27:42 -0700 (PDT) If only recipes specified weights we could get away with the scooping, tamping, scraping. I just finished reading _The Man Who Ate Everything_ by Steingarten. His last essay is on pie crusts based on Marion Cunningham's recipe and techniques. She scoops and tamps flour ending up with "exactly" 5 oz. From memory others come up with 4 oz. Buy a scale! (The book also discusses the origin of cup measuring which seems to be limited now to North America - and perhaps Iraq. Harold Chapman In Guelph, Ontario _The Man Who Ate Everything_ by Jeffrey Steingarten, ISBN 978-0375702020 --------------- MESSAGE bread-bakers.v112.n040.3 --------------- From: Reggie Dwork Subject: Apple-Cinnamon Quick Bread Date: Thu, 25 Oct 2012 12:16:41 -0700 * Exported from MasterCook * Bread, Apple-Cinnamon Quick Bread Recipe By :Karin Calloway, Food Columnist Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup apple butter -- (about 1 9 oz jar) 2 teaspoons ground cinnamon 1/2 cup apple cider -- or juice 1 1/4 cups dark brown sugar 1/2 cup vegetable oil 2 large eggs -- lightly beaten 1 3/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1 Granny Smith apple -- peeled and grated 1/4 cup granulated sugar -- for toppping 1/2 tsp ground cinnamon -- for topping Preheat oven to 350F. Grease two 8 x 4" foil loaf pans. Whisk the apple butter, cinnamon, cider, brown sugar, oil and eggs in a large bowl until smooth. In a med bowl, combine the flour, baking soda and salt. Fold into the apple butter mixture until just combined. Gently fold in the apples, then divide the batter between the two prepared pans. Combine the granulated sugar and 1/2 tsp of ground cinnamon in a sm bowl and sprinkle over the top of each loaf. Bake for 45 - 50 min, until a toothpick inserted in the center comes out clean. Pull from oven, cool on wire racks for 10 min then remove from the pan and cool on wire racks until ready to serve. Makes 2 loaves 32 slices NOTE: Batter cab be baked in one 9 x 5" loaf pan, preferably a metal or foil pan, for about 70 min. Source: "The Augusta Chronicle" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 4g Fat (27.9% calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. NOTES : There is nothing that says Fall then the wonderful smell of this bread baking in the oven. It should be called a triple apple bread becaue it uses apples in three ways: Apple butter and apple cider add loads of flavor and keep the bread nice and moist, and grated apples give it a little texture. I like to use dark brown sugar because its higher molasses content imparts a rich hue to the loaves, but feel free to use golden or light brown sugar. The final touch is a sprinkling of cinnamon and sugar before baking. Toasted chopped pecans or walnuts can be added along with grated apple for texture and taste. --------------- MESSAGE bread-bakers.v112.n040.4 --------------- From: Reggie Dwork Subject: Seven-Grain Cereal Bread Date: Thu, 25 Oct 2012 13:34:00 -0700 * Exported from MasterCook * Bread, Seven-Grain Cereal Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup seven-grain cereal 2 1/2 cups water 1/3 cup molasses 1/4 cup butter -- cubed 6 cups all-purpose flour -- to 6 1/4c 1 cup whole wheat flour 1/3 cup packed brown sugar 3 teaspoons salt 1/2 ounce quick-rise yeast -- (2 pkgs) 2 eggs 1. In a lg microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 min (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120 - 130F, stirring occasionally. 2. In a lg bowl, combine 4c all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). 3. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 min. Cover and let rest for 20 min. Divide dough in half. Shape into loaves. Place in two 9" x 5" loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 min. 4. Bake at 350F for 35 - 40 min or until golden brown. Remove from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each). Source: "Tasteofhome.com/healthycooking" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 2g Fat (13.9% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 222mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v112.n040 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved