Date: Sun, 24 Feb 2013 07:39:01 GMT -------------- BEGIN bread-bakers.v113.n007 -------------- 001 - Reggie Dwork - Re: Korean sweet bread 006 - "Sonia Martinez" Subject: Pear Bread Date: Tue, 12 Feb 2013 12:50:11 -0800 With all the wonderful pears in the store right now (from South America!) here is a recipe to use them. * Exported from MasterCook * Bread, Pear Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Low Fat Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups pears -- diced and unpeeled, (8 1/4 oz) 1/4 cup vegetable oil -- (1 3/4 oz) 1/2 cup light brown sugar -- (3 5/8 oz), or honey (6 oz) 3/4 cup plain yogurt -- (6 oz) 1 large egg 1 teaspoon grated lemon peel 2 1/4 cups whole wheat flour -- (10 oz), King Arthur flour, white or premium 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1/2 cup dried cranberries -- (3 oz), or cherries preheat oven to 350F. Grease an 8 1/2 x 4" loaf pan. In a lg bowl, stir together the pears, oil, honey, yogurt, egg and lemon zest. In another bowl whisk together the flour, baking soda, salt, nutmeg and cinnamon. Add the flour mixture to the combined wet ingredients and stir until evenly moistened. Stir in the cranberries or cherries. Pour the batter into the prepared pan and bake for 40 - 50 min, until a tester inserted in the center come out clean. Remove from the oven and cool in the pan on a wire rack for 15 - 20 min before tipping the bread out of the pan and returning to the rack to finish cooling completely before slicing. Yield: 1 bread, 18 slices Weight Watchers Points 4 Source: "King Arthur Baking Sheet, Early Spring 2013" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 4g Fat (30.6% calories from fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 158mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n007.2 --------------- From: Roel Wyman Subject: Re: Hoddeok Date: Wed, 13 Feb 2013 22:51:16 -0500 Ironically, after I sent the Hoddeok recipe link yesterday today, I walked into a Korean bakery around the corner to buy some stuffed walnut pastries, and they were baking hoddeok right there! I watched for a while and found that the procedure was pretty much as described in the link, except that after they put the dough ball on the grill (a large flat iron hot grill, rather than a pan, and with very little oil on it) they put a round spatula-like steel plate on each one to flatten it lightly while the first side baked. This wasn't repeated after they were flipped for the second side. They also said there was peanut in the brown sugar filling, although it was barely noticeable. Very delicious. Roel --------------- MESSAGE bread-bakers.v113.n007.3 --------------- From: Lobo119 Subject: Re: Korean sweet bread Date: Sun, 17 Feb 2013 09:02:53 -0700 Thank you. I would never have spelled it that way. Lobo >From: Roel Wyman > >Here's a link to Hoddeok (sounds like Hoe Tak). --------------- MESSAGE bread-bakers.v113.n007.4 --------------- From: Linda Chase Subject: 2cents about mixers Date: Sun, 17 Feb 2013 15:22:51 -0600 I had a KitchenAid I wore out making whole wheat. It still worked, but made an awful grinding sound for years. So I researched and got a Bosch Universal. It has a lot of wattage power and is a workhorse. I make 4+ loaves at a time and have done back to back. No problem. I love the texture of the bread... complete whole wheat with a little gluten added. Linda Enjoy the Journey, One stitch & one prayer at a time justastitchintime@gmail.com https://www.facebook.com/JustAStitchQuilts --------------- MESSAGE bread-bakers.v113.n007.5 --------------- From: Lobo Subject: Re: Korean sweet bread Date: Mon, 18 Feb 2013 12:19:43 -0700 Below are two other websites I was sent for the recipe. But I think I will try the one at http://traybakingtray.blogspot.ca/2012/06/cooking-korean-sweets-hoddeok.html This looks closest to what I ate in Korea. The ladies who made these in the streets of Namdaemun didn't use oil as I recall. Their cookers for the hoddeok were like lefse irons, just dry heat. They were always cooked on demand, never ahead of time. Served hot, with little tiny napkins that were never big enough, the syrup would run out onto your hand! I finally took to carrying wet wipes with me. I'll report back later this week. http://www.maangchi.com/recipe/hoddeok http://www.koreanbapsang.com/2011/11/hobak-hotteok-sweet-stuffed-pumpkin.html#.URkTSKX7KTN --------------- MESSAGE bread-bakers.v113.n007.6 --------------- From: "Sonia Martinez" Subject: Flatbread recipes Date: Mon, 18 Feb 2013 18:56:43 -1000 Thank you all for the recipes you sent. Now it turns out, his doctor told my son to drop wheat from the diet for a few months to check on certain curious reactions he has been having...but I'm saving them all! Thank you again Sonia --------------- MESSAGE bread-bakers.v113.n007.7 --------------- From: Trevor Jenkins Subject: Hamburger buns with no milk Date: Tue, 19 Feb 2013 18:09:20 +0000 Hi, My first post to the list and I start with a problem. The recipe I have for hamburger buns includes milk but one of the people I was going to serve them to says they are intolerant of dairy products. A batch of buns made following this recipe has 500g of strong flour and 200ml of milk (plus 100ml of water). It's a good reliable recipe and makes 8 or 10 buns depending on how I cut the dough up. The batch I made for tonight is 8 buns so an average of 25ml of milk per bun but the person reckons that is too much for them. They are not allergic to diary but believe that dairy products are causing their M.E. induced "brain fog" to worsen. What I need are suggestions for a suitable milk substitute. Regards, Trevor. <>< Re: deemed! --------------- MESSAGE bread-bakers.v113.n007.8 --------------- From: Reggie Dwork Subject: Soft Rolls Date: Fri, 22 Feb 2013 21:15:39 -0800 * Exported from MasterCook * (Breads), Soft Rolls Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups 2% reduced fat milk -- (room temperature) 4 2/3 cups bread flour 1/2 ounce active dry yeast 2 3/4 teaspoons salt 4 tablespoons sugar 1/2 cup unsalted butter 2 eggs 1 egg -- beaten 1. Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough hook at low speed. Increase speed to medium, and mix until dough, when stretched, forms a fine membrane or window (about 15 minutes). 2. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 1 hour. 3. Portion dough into 2oz balls (about the size of a small lime). Roll each ball to form a rope about 15" long on a lightly floured surface. Braid into a knot.Place on baking sheet. 4. Let rolls rise 30 to 45 minutes. Preheat oven to 350F. 5. Brush rolls lightly with beaten egg. Bake 12 to 15 minutes until golden brown. Makes about 24. Recipe courtesy of The Culinary Institute of America, Relish Baking, "The Wonder of Bread," October 2007. Description: "These beautiful rolls, enriched with butter and eggs, are a snap to make once you get the hang of shaping the braid." Source: "The culinary Institute of America, Relish Baking, "The Wonder of Bread," October 2007" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 5g Fat (29.9% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 254mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n007.9 --------------- From: Reggie Dwork Subject: Rosemary Buttermilk Biscuits Date: Fri, 22 Feb 2013 21:17:45 -0800 * Exported from MasterCook * Biscuits, Rosemary Buttermilk Recipe By : Serving Size : 9 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup almond flour 1/4 cup coconut flour -- plus 2 tablespoons coconut flour -- divided 1/4 cup grated Parmesan cheese 2 teaspoons chopped fresh rosemary 1/2 teaspoon baking soda 1/4 cup salted butter -- cold, cubed 1 large egg 1/4 cup buttermilk 1. Heat oven to 350F. In bowl, combine almond flour, 1/4C coconut flour, Parmesan cheese, rosemary and baking soda until blended. 2. Using blender or knife, cut butter into flour mixture until pea-sized pieces form. Stir in egg and buttermilk just until dough forms. 3. On work surface, shape dough into 1" thick round. Using 7/8" biscuit cutter, cut 9 biscuits, reshaping scraps as needed. Arrange biscuits on greased baking sheet. Bake 12 min or until golden brown. Garnish with fresh rosemary, if desired. Serves 9 Super Easy Variations: Basil Tomato: Replace the rosemary with 2 - 3T chopped fresh basil and stir in 3T minced sun-dried tomatoes. Garlic Sage: Add 1/4t garlic powder and swap fresh sage for the rosemary. Source: "First For Women, Jan. 2013" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 16g Fat (77.3% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 188mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat. --------------- MESSAGE bread-bakers.v113.n007.10 --------------- From: Reggie Dwork Subject: Blueberry-Orange Bread Date: Fri, 22 Feb 2013 21:23:52 -0800 * Exported from MasterCook * Bread, Blueberry-Orange Recipe By : Serving Size : 16 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Fiber One(r) original bran cereal 1 tablespoon grated orange peel 3/4 cup water 1/2 cup orange juice 2 cups all-purpose flour 3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons vegetable oil 1 egg 1 cup fresh blueberries -- or frozen blueberries (do not thaw) 1. Heat oven to 350F. Grease bottom only of 9x5" loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). 2. In large bowl, mix cereal, orange peel, water, and orange juice; let stand 10 minutes. 3. Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan. 4. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing. High Altitude (3500-6500 ft): Bake 65 to 70 minutes. Per Serving: 1 SLICE: Calories 150, (Calories from Fat 20), Total Fat 2.5g, Saturated Fat Og, Sodium 150mg, Carbohydrate 28g, Fiber 3g, Protein 2g Servings: 1 loaf (16 slices) Source: "Healthy Home Cooking, vol 17, no 1" Start to Finish Time: "3:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 2g Fat (15.0% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v113.n007 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved