Date: Sun, 10 Mar 2013 10:04:51 GMT -------------- BEGIN bread-bakers.v113.n009 -------------- 001 - Judy L - Re: muffins 002 - "Nina" Subject: Re: muffins Date: Mon, 4 Mar 2013 05:31:29 -0800 (PST) on the muffin recipe, what does 1/4" dice for the sugar mean? And what's 1 sea salt ground cinnamon? I am looking for lowfat/low sugar mufffin recipes for my hubby's snacks. Judy [[Editor's note: sorry about that - here is the corrected ingredient list for the Carrot Apple Muffins. The complete corrected recipe is on the web .]] 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 --------------- MESSAGE bread-bakers.v113.n009.2 --------------- From: "Nina" Subject: Anita's Italian Herb Bread 2 Date: Mon, 4 Mar 2013 07:28:25 -0800 * Exported from MasterCook * Anita's Italian Herb Bread 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon Yeast 2 cups Flour -- bread 1 teaspoon Salt 2 teaspoons Sugar 1/4 teaspoon Basil leaves 1/4 teaspoon Oregano leaves 3 tablespoons Buttermilk -- powdered 1 1/2 ounces Cheese, Parmesan -- grated 1 tablespoon Oil 7/8 cup Water Bring bread ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. For best results, use the finest and freshest ingredients available. That is especially true for this particular recipe. Lois' sister Anita, who loves Italian food, will tell you that this fabulous bread is well worth the trip to your nearest Italian market or deli to purchase a chunk of imported Parmesan. You'll be disappointed with anything less, once you've tried it. Tested in DAK R2D2. Sylvia's comments: Source: _Bread Machine Magic_ by Linda Rehberg & Lois Conway MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1099 Calories; 17g Fat (13.9% calories from fat); 30g Protein; 204g Carbohydrate; 9g Dietary Fiber; 2mg Cholesterol; 2194mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. Nina, http://ninasatmyhouse.blogspot.com/ http://groups.yahoo.com/group/Atmyhouse=20 "Back on golden hinges, the gate of memory swings, and my heart goes into the garden, and walks with the olden things." ~Ella Wheeler Wilcox~ --------------- MESSAGE bread-bakers.v113.n009.3 --------------- From: David King Subject: About good seed bread Date: Mon, 4 Mar 2013 13:41:04 -0800 Is gluten flour the same as vital wheat gluten? David King --------------- MESSAGE bread-bakers.v113.n009.4 --------------- From: mdr-vdmschool@comcast.net Subject: Cloche questions Date: Sun, 10 Mar 2013 01:33:31 +0000 (UTC) Hi, I recently purchased a cloche from Williams-Sonoma (made by Sassafras Enterprises), and attempted to make a sourdough boule with it. The instructions say to season the base with some vegetable oil, but say nothing about the top. To make a long story short, after baking, the bread had adhered to the top (mostly near the base) and the bottom to such an extent that I couldn't pry the two halves apart. Fortunately, the rising dough separated the top from the bottom enough so that I could get a knife in there and slice the two halves apart. If anyone out there has used a cloche, should I have done anything different before I used it the first time? The instructions made no mention of doing anything special. What can I do in the future to prevent this from happening again? Thanks very much! Mark --------------- MESSAGE bread-bakers.v113.n009.5 --------------- From: Reggie Dwork Subject: Country-Style Semolina Date: Sun, 10 Mar 2013 00:43:57 -0800 * Exported from MasterCook * Bread, Country-Style Semolina 1 Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (105F to 115F) 1/2 cup warm milk -- (105F to 115F) 2 tablespoons honey -- or sugar 2 1/4 teaspoons active dry yeast 3 cups bread flour 1 cup semolina flour 1 teaspoon sea salt 1/4 cup olive oil 2 tablespoons coarse grain mustard 1. Combine water, milk, honey, and yeast in the large mixing bowl of a freestanding electric mixer. Let stand about 10 to 15 minutes or until foamy. Add 2 cups of the bread flour. Beat on low speed for 4 minutes. Remove beaters. Cover bowl and let stand for 30 minutes to 2 hours. 2. Add the remaining 1 cup bread flour, the semolina flour, and salt. Using dough hooks, beat mixture for 5 minutes. Drizzle with 2 tablespoons of the olive oil. Continue beating on medium speed until oil is incorporated. You should have a soft, fairly sticky dough. Brush 1 tablespoon of the remaining oil in a large bowl. Transfer dough to oiled bowl, turning once. Cover and let rise until doubled in size (about 1 hour). 3. Turn dough out onto a floured surface. Divide dough in half. Cover and let rest for 15 minutes. Sprinkle 1 large baking sheet with the cornmeal. Shape dough by gently pulling each portion into a ball, tucking edges under. Place dough balls on the baking sheet. Flatten each dough ball slightly to about 6" in diameter. Brush tops of loaves with remaining 1 tablespoon olive oil. Let rise until nearly doubled (20 to 30 minutes). Preheat oven to 450F. With a very sharp knife, make 3 or 4 diagonal slashes on top of each loaf about 1/4" deep. 4. Place a shallow baking pan with about 1/2" of boiling water on the bottom rack of the preheated oven. Place baking sheet on the middle rack in the oven. Working quickly, heavily mist the inside of the oven, including the bread, with water from a clean spray bottle. Bake for 25 to 30 minutes or until the internal temperature of the bread is 200F, covering bread with foil in the last 10 minutes of baking to prevent overbrowning. Immediately remove loaves from baking sheet. Cool on a wire rack. Makes 2 loaves (8 servings per loaf). Description: "Try this yeast bread the next time you serve an Italian dinner. Allowing the yeast mixture to stand before beating in the flour will ensure loaves with thick, hearty crusts and soft, toothsome crumbs." Source: "recipe.com" Start to Finish Time: "2:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 4g Fat (23.4% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 148mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. --------------- MESSAGE bread-bakers.v113.n009.6 --------------- From: Reggie Dwork Subject: Parmesan-Black Pepper Breadsticks Date: Sun, 10 Mar 2013 01:28:21 -0800 * Exported from MasterCook * Bread, Parmesan-Black Pepper Breadsticks Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Original Bisquick(r) mix -- or self-rising flour 1/2 cup cold water 1/2 teaspoon cracked black pepper 5 tablespoons shredded Parmesan cheese -- (about 1 1/4 oz) 1 tablespoon butter or margarine -- melted Additional cracked black pepper -- if desired 1. Heat oven to 450F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together Bisquick mix, water, 1/2 teaspoon pepper and 2 tablespoons of the cheese until soft dough forms. 2. Sprinkle work surface with Bisquick mix. Place dough on surface; roll to coat. With rolling pin, roll into 10x8-inch rectangle. Brush with butter. Sprinkle with remaining 3 tablespoons cheese; press in gently. Cut crosswise into 12 strips. Gently twist each strip. Place 1/2" apart on cookie sheet. Sprinkle with additional pepper. 3. Bake 10 to 12 minutes until light golden brown. Serve warm. High Altitude (3500-6500 ft): No change. Description: "By using Bisquick(r) mix, you can have piping hot breadsticks in about 30 minutes." Source: "Betty Crocker via recipe.com" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 4g Fat (38.7% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 279mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- END bread-bakers.v113.n009 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved