Date: Mon, 23 Sep 2013 01:50:49 GMT -------------- BEGIN bread-bakers.v113.n034 -------------- 001 - Reggie Dwork Subject: Amish Milk Bread Date: Thu, 19 Sep 2013 09:02:27 -0700 * Exported from MasterCook * Amish Milk Bread Recipe By :Elizabeth Yetter Serving Size : 24 Preparation Time :2:30 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water -- 95 to 110 F 1 tablespoon active dry yeast -- to 2 pkg 2 cups milk -- room temp 1 tablespoon brown sugar 1 teaspoon salt 2 tablespoons soft butter 6 cups bread flour -- about In large bowl, mix warm water and yeast. Add milk, brown sugar, salt, and butter. Stir. Add 4 cups of flour and mix well. Add in enough remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour. Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Divide dough into 2 equal parts. Shape each dough half into a loaf. Place each loaf in greased, 9 X 5" bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size. Bake bread at 350F for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove breads from pans and let cool on rack. Description: "The Amish people make some of the best breads in the United States. This Amish milk bread tastes delicious and has a fantastically moist texture."Source: "http://breadbaking.about.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 2g Fat (12.0% calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 106mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n034.2 --------------- From: Reggie Dwork Subject: leaf lard Date: Sat, 21 Sep 2013 10:27:54 -0700 Have any of you used leaf lard in bread making?? It is traditionally popular in pastry, since it yields light, flaky pastries such as pies. It can also be used as an all-purpose cooking and frying fat. Can be used as a butter replacement, use approximately one-fifth less than the recipe calls for. Someplace I saw a reference to using it in bread baking but I can't locate it now (of course!!). So if any of you have used it please let me know and what you use it in. Thanks, Reggie --------------- MESSAGE bread-bakers.v113.n034.3 --------------- From: Reggie Dwork Subject: Cream Scones Date: Sat, 21 Sep 2013 10:30:44 -0700 * Exported from MasterCook * Cream Scones Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour -- plus more as needed 2 1/2 teaspoons baking powder 1 tablespoon granulated sugar 1/2 teaspoon baking soda 1/4 teaspoon fine salt 4 tablespoons unsalted butter -- (1/2 stick), frozen 3/4 cup heavy cream -- plus 1 tablespoon 1 tablespoon heavy cream 1 large egg Heat the oven to 450F and arrange a rack in the middle. Combine the measured flour, baking powder, sugar, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside. Grate the frozen butter through the large holes on a box grater; add it to the flour mixture and toss until well combined. Whisk together 3/4 cup of the heavy cream and the egg in a small bowl until the egg is broken up. Pour it into the flour mixture and mix briefly with your hands or a wooden spoon until the dough just comes together, about 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead about 1 or 2 turns to help the dough stay together, then shape it into a circle. Use a rolling pin to roll the dough to about 1/2" thickness. Dip a 2-1/2" biscuit cutter in some extra flour, tap off the excess, and stamp out as many scones as possible. Gently reroll and stamp until you have a total of 12. Place the scones at least 1/2" apart on a baking sheet lined with parchment paper. Brush the tops of the scones with the remaining 1 tablespoon of cream. Bake until they are puffed and the tops are golden and flecked with brown, about 10 to 12 minutes. (If the scones on one side of the pan begin to get too dark, rotate the pan to ensure even cooking.) Remove the scones to a wire rack to cool. Serve warm or at room temperature. Serves 12 Description: "These light, cakey scones come together in no time and only take about 10 minutes to bake." Source: "http://www.chow.com" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 10g Fat (55.9% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. Serving Ideas : Serve them at a special brunch or afternoon tea topped with strawberry jam or roasted rhubarb compote. --------------- MESSAGE bread-bakers.v113.n034.4 --------------- From: Reggie Dwork Subject: Basil Beer Bread Date: Sat, 21 Sep 2013 10:32:45 -0700 * Exported from MasterCook * Basil Beer Bread Recipe By :Kate Merker, Aug 2006 Serving Size : 8 Preparation Time :0:10 Categories : Beverages Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil -- for baking sheet 3 1/4 cups all-purpose flour 1 1/4 ounces active dry yeast 1 1/2 teaspoons kosher salt 1/2 teaspoon pepper 3/4 cup grated Parmesan cheese -- (3 oz) 12 ounces bottle beer -- preferably ale flour -- for work surface 1 cup chopped fresh basil -- or torn Heat oven to 400F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing. Makes 1 loaf Source: "realsimple.com" Start to Finish Time: "1:05" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 3g Fat (11.3% calories from fat); 10g Protein; 43g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol; 498mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. --------------- MESSAGE bread-bakers.v113.n034.5 --------------- From: Reggie Dwork Subject: Onion Bread Date: Sat, 21 Sep 2013 10:39:19 -0700 * Exported from MasterCook * Onion Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Regular Loaf: 3/4 cup water 2 cups white bread flour 1 1/2 tablespoons dry milk 1 1/2 tablespoons brown sugar 1 teaspoon salt 1 tablespoon butter 1/2 cup onions -- dried 1/2 tablespoon onion paste 1/2 teaspoon black pepper 1/2 teaspoon poppy seeds 1 teaspoon fast rise yeast -- or 2 tsp active dry yeast Large Loaf: 1 1/4 cups water 3 1/4 cups white bread flour 2 tablespoons dry milk 2 tablespoons brown sugar 1 1/2 teaspoons salt 2 tablespoons butter 1/2 cup onions -- dried 1 tablespoon onion paste 1 teaspoon black pepper 1 teaspoon poppy seeds 1 1/2 teaspoons fast rise yeast -- or 3 tsp active dry yeast 1 * If you can't find onion paste in a tube, you may substitute onion powder. 2 Substitute 1/4 ts for the regular loaf and 1/3 ts for the large loaf. 3 Onion salt will not work. 4 +++ servings are based on 8 for regular loaf, 12 for large loaf. 5 Use dried onion flakes, not fresh. 6 This recipe can be baked with the regular or rapid bake cycles. 7 Be sure to follow the instructions for your particular brand of bread baking machine. Source: "allthecooks.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 3g Fat (15.7% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 292mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n034.6 --------------- From: Reggie Dwork Subject: Basil Focaccia Bread Date: Sat, 21 Sep 2013 10:41:09 -0700 * Exported from MasterCook * Basil Focaccia Bread Focaccia al basilica Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Italian Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Focaccia: 1 bunch fresh basil 4 cups all-purpose flour -- (500g) 1 tablespoon yeast -- fresh, crumbled, (12g) 1 cup water -- lukewarm, (250ml) 1 tablespoon malt liquor -- (8g), or 1 ts honey 2 tablespoons extra-virgin olive oil -- (35ml), plus 1 teaspoon extra-virgin olive oil -- (5ml) 1 2/3 teaspoons salt -- (10g) For The Genoese Brine: 1/2 cup water -- (100ml) 3 tablespoons extra-virgin olive oil -- (50ml), plus 1 teaspoon extra-virgin olive oil -- (5ml) 2 1/2 teaspoons coarse salt -- (14g) To Make The Focaccia: Blanch the basil leaves in boiling water for 10 sec, cool it in ice water, and then dry it. Chop or blend it finely. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture and malt into the well, and gradually start incorporating them into the flour a little at a time. Add the chopped or blended basil and the oil. Lastly, add the salt and knead the dough until smooth, and elastic. Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 min. To Make The Brine: Combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and let it rest. Transfer the dough to a baking pan greased with oil, stretching with your fingertips. Prod the surface of the dough with your fingers, forming small dimple where the seasoning will collect. Sprinkle the focaccia with the Genoese brine and let rise until it has doubled in volume, about 1 hr. Bake in the oven at 390F (200C) for 25 min or until golden. Serves 4 Source: "Pizza, Breads & More" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 535 Calories; 9g Fat (15.8% calories from fat); 14g Protein; 97g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 894mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fat. --------------- MESSAGE bread-bakers.v113.n034.7 --------------- From: Reggie Dwork Subject: Serrano Chili and Cilantro Cornbread Muffins Date: Sat, 21 Sep 2013 14:08:09 -0700 * Exported from MasterCook * Serrano Chili and Cilantro Cornbread Muffins Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small Serrano chilies -- or 2oz canned green roasted chilie 1 1/2 cups unbleached white flour 1/2 cup yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt pinches cayenne 2/3 cup milk -- or soy milk 2 large eggs 1/2 cup softened butter -- or expeller-pressed canola or grape seed oil 3 tablespoons pure maple syrup -- or sugar 1/4 cup fresh cilantro -- chopped HONEY BUTTER TOPPING: -- optional 3 tablespoons honey 3 tablespoons soft butter 1. Preheat the oven to 350F. 2. Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove them from the broiler and drop them into a brown bag to cool. The skin will become loose and flaky as they cool. 3. Mix together all the dry ingredients in a large bowl. Whisk together the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro in a separate bowl. 4. Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed. 5. Take the chilies out of the bag and slice them in half, directly down the middle. Open them up, and remove the seeds and discard. Peel the skin off and discard. Cut the chilies into small pieces and stir them into the batter until they are completely mixed in. 6. Smear a little butter or oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter in. Bake 20 minutes if using a muffin pan, or 25 minutes if you're using a baking pan. Remove from the oven and let cool. 7. Make the Honey Butter: Simply blend the softened honey and butter together in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve along with the cornbread. 8. Make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces. Notes Tips from Rosie's Kitchen: The indigenous people of the Southwest used to roast their chile peppers over an open fire. If you're feeling really motivated and have the time to do it, you, too, can roast the chilies over a flame or over a barbecue grill, instead of broiling them. Hold the chilies 4 " away from the flame and rotate until all sides of the pepper turn black. If you'd like to use an alternative to chile peppers, just saute 1/2 cup onions in a tablespoon of extra-virgin olive oil and use them in place. When handling serrano chilies, do not touch your eyes, because these chilies will sting. Description: "These muffins are moist and chewy, spicy and sweet." Source: "bigoven.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 7g Fat (45.8% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 250mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : They are excellent eaten alone warmed with some butter, or as a side dish to a Southwestern entree. --------------- END bread-bakers.v113.n034 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved