Date: Mon, 4 Mar 2013 09:25:46 GMT -------------- BEGIN bread-bakers.v113.n008 -------------- 001 - Mike Strock Subject: Italian cheese bread Date: Sun, 24 Feb 2013 00:11:49 -0800 I think I asked for something like this a while ago, but if I got replies, I've lost them (along with my mind). There used to be a bakery near where I worked that had what they called 'Italian Cheese Bread'. It was a braided bread, with cheese in the crust. Soft on the inside, mildly crunchy on the outside. Has anyone run into this bread (or something similar), and might you share a recipe? Thank you! Mike Strock mike.strock@gmail.com --------------- MESSAGE bread-bakers.v113.n008.2 --------------- From: Patricia Schwannhausser Subject: Looking for Molasses Sweet Potato Roll Recipe Date: Sun, 24 Feb 2013 17:10:20 -0500 (EST) Does anyone have a recipe for Molasses Sweet Potato Rolls? Had the recipe and it was lost. Thanks so much. Pat Schwanhausser --------------- MESSAGE bread-bakers.v113.n008.3 --------------- From: Reggie Dwork Subject: Carrot Apple Muffins Date: Mon, 25 Feb 2013 12:46:23 -0800 * Exported from MasterCook * Muffins, Carrot Apple Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole wheat flour 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon baking powder -- non-aluminum 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1 cup grated carrots 1/2 cup unsweetened applesauce 2 large eggs -- lightly beaten 1/4 cup milk 1/4 cup canola oil -- or safflower oil 1 teaspoon real vanilla extract Preheat oven to 350F. Butter and flour a 12C standard muffin tin or use muffin papers. Set aside. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine carrots, applesauce, eggs, milk, oil and vanilla. Add half the carrot mixture to the flour mixture, stir until blended then add the rest pf the carrot mixture. Spoon batter into muffin cups and bake about 20 min or until a toothpick in the center of a muffin comes out clean. Serve warm. Makes 8 - 12 Source: "wholefoodsmarket.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 9g Fat (40.3% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Eat these wholesome autumn muffins for breakfast or top them with cream cheese or vanilla frosting for a dessert treat. --------------- MESSAGE bread-bakers.v113.n008.4 --------------- From: Reggie Dwork Subject: Honey Walnut Pumpkin Bread Date: Mon, 25 Feb 2013 13:01:00 -0800 * Exported from MasterCook * Bread, Honey Walnut Pumpkin Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breakfast Desserts Nuts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Canola oil cooking spray 1 1/2 cups whole wheat pastry flour 1/4 cup oat bran -- or wheat germ 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons cane sugar 1/3 cup canola oil -- or sunflower oil 1/3 cup honey 1/3 cup milk 1 1/4 cups pumpkin puree -- fresh or canned 1 egg 1 teaspoon vanilla extract 1 cup chopped walnuts Preheat oven to 350F. Grease an 8" loaf pan with canola oil cooking spray and set aside. In a large bowl, whisk together flour, oat bran, pumpkin pie spice, baking powder, baking soda and salt. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla. Add this mixture to flour mixture and stir until just combined. Fold in walnuts. Pour batter into prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely. Makes 8 - 10 Description: "Serve this honey-sweetened bread, made with whole wheat pastry flour and oat bran, for breakfast or as a dessert or snack." Source: "wholefoodsmarket.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 20g Fat (49.5% calories from fat); 8g Protein; 37g Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol; 184mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n008.5 --------------- From: Reggie Dwork Subject: Good Seed Bread Date: Sun, 03 Mar 2013 18:21:18 -0800 * Exported from MasterCook * Bread, Good Seed Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons honey 1 1/2 cups whole wheat flour 1 1/4 cups bread flour 1/3 cup rolled oats 4 teaspoons gluten flour -- *see Note 1/4 cup shelled sunflower seeds 1/4 cup pumpkin seeds, roasted 1/4 cup sesame seeds 2 tablespoons poppy seeds 2 teaspoons flax seeds 2 teaspoons flax seeds 3/4 teaspoon anise seed 1/4 teaspoon salt 1 1/4 teaspoons active dry yeast 1. Add ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. 2. Select basic or whole wheat cycle, medium color setting. Makes 1 loaf (16 servings). Note: Health food stores typically carry these items. Description: "The abundance of seeds in this hearty bread creates a wonderful crunch." Source: "recipe.com" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 4g Fat (23.9% calories from fat); 6g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n008.6 --------------- From: Reggie Dwork Subject: Split-Top Butter Loaf Date: Sun, 03 Mar 2013 18:37:10 -0800 I double checked and yes it is 1 Tablespoon salt. Not an error. wwwwww * Exported from MasterCook * Bread, Split-Top Butter Loaf Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sugar 3/4 cup warm water -- (105 - 115F) 1 envelope active dry yeast -- about 2 1/4 tsp 1 1/2 cups buttermilk 1 egg 1 tablespoon salt 1/4 cup honey 3 tablespoons butter -- in pieces 6 cups bread flour Topping: 2 tablespoons butter -- melted 1. Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes. 2. Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts and mixture registers 110 to 120F on instant-read thermometer. Transfer to large bowl. 3. Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from sides of bowl. 4. Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour. 5. Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 x 2 3/4" loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5" rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours. 6. Heat oven to 350F. With a razor blade or very sharp knife, make a slash down length of each loaf. 7. Bake in 350F oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire rack to cool. Makes 2 loaves, 24 slices Description: "Bread and butter is one of the great culinary combinations that's often overlooked. These loaves are brushed with melted butter during baking, and the split top ensures that every bit is saved for optimal buttery goodness." Source: "recipe.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 3g Fat (18.1% calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 311mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : Yes, it is not an error ... it actually calls for 1 Tablespoon salt. --------------- MESSAGE bread-bakers.v113.n008.7 --------------- From: Reggie Dwork Subject: Soup Bowls Date: Sun, 03 Mar 2013 18:59:53 -0800 * Exported from MasterCook * Bread, Soup Bowls Recipe By : Serving Size : 4 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 1 egg 3 tablespoons margarine -- or butter, cut up 3 cups bread flour 1 tablespoon sugar 3/4 teaspoon salt 1 teaspoon active dry yeast -- or bread machine yeast 1/2 cup shredded cheese -- such as cheddar, Swiss, or Monterey Jack 1. Add the first 7 ingredients to a 1-1/2 or 2 lb bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes. 2. Meanwhile, generously grease the outside of four 10 oz custard cups or individual casseroles. Place, upside-down, on a greased large baking sheet(s) leaving 3 to 4" between cups. 3. Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 12x6" rectangle. Sprinkle about 2 tablespoons cheese onto half of each rectangle to within 1/2" of the edges. Moisten edges; fold each rectangle in half to form a 6" square. Seal edges. 4. Drape the dough squares over the greased cups, pressing lightly. Do not let rise. Bake in 350F oven for 20 to 25 minutes or until golden brown. If necessary, loosely cover with foil last 10 minutes to prevent overbrowning. Remove the bread bowls from cups; cool on wire racks. Makes 4 servings. Description: "Wow your family with their favorite soups served in edible bowls that are super easy to make." Source: "recipe.com" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 506 Calories; 13g Fat (23.2% calories from fat); 16g Protein; 80g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 540mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v113.n008 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved