Date: Mon, 3 Feb 2014 07:37:34 GMT -------------- BEGIN bread-bakers.v114.n005 -------------- 001 - Reggie Dwork Subject: Southern Cornbread Date: Thu, 30 Jan 2014 12:20:48 -0800 * Exported from MasterCook * Cornbread, Southern Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons rendered bacon fat 1 cup stone-ground white or yellow cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 1/2 cups whole buttermilk 4 tablespoons unsalted butter -- melted 1 large egg 1. Prehet oven to 425F. In a 10" cast-iron skillet, add rendered bacon fat. Place skillet in oven to preheat. 2. In a med bowl, stir together cornmeal, flour, baking powder, salt and baking soda. 3. In another med bowl, stir together buttermilk, melted butter, and egg. Slowly add wet ingredients to dry ingredients, stirring just until combined. Carefully remove hot skillet from oven. Pour batter into skillet (batter sould sizzle in hot pan). 4. Bake until top is golden brown and a wooden pick inserted in center comes out clean, approx 20 min. 5. Remove from oven, leave in skillet 3 min, invert onto a wire rack, and let cool 5 min. Store in an airtight container up to 2 days. Extra Flavor: Stir in any one of these ingredients to give your cornbread great flavor. 2C shredded cheese 1/2 (4 oz can) diced jalapenos, drained 14.5 oz can corn, drained 14.5 oz can cream-style corn (reduce buttermilk to 3/4C). Source: "tasteofthesouthmagazine.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 10g Fat (41.5% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 512mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n005.2 --------------- From: Reggie Dwork Subject: Carrot-Raisin Quick Bread Date: Thu, 30 Jan 2014 17:57:48 -0800 * Exported from MasterCook * Bread, Carrot-Raisin Quick Recipe By : Serving Size : 10 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Fruit Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 2 cups all-purpose flour 1 1/4 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 2 large eggs 3/4 cup sour cream 3/4 cup packed dark brown sugar 1/2 cup canola oil 1 teaspoon vanilla extract -- pure 1 1/2 cups shredded carrots -- (about 4 medium carrots) 1/2 cup raisins Confectioner's sugar -- for dusting Heat oven to 350F. Coat an 8 1/2" by 4 1/2" loaf pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl, whisk together the eggs, sour cream, brown sugar, oil, and vanilla. Gradually add the flour mixture into the egg mixture, stirring until just incorporated. Fold in shredded carrots and raisins to the batter. Transfer the batter to the prepared pan and bake until golden brown and a wooden pick inserted into the center comes out clean, 55 to 65 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with confectioner's sugar. tips & techniques Tip: For mini loaves, divide the batter among three 5 3/4- by 3 1/4" loaf pans and bake for 40 to 45 minutes. Make It Ahead: Tightly wrap cooled quick breads and store at room temperature for 2 days or freeze for up to 2 months. Description: "This version combines carrots, raisins, and brown sugar for a sweet, tangy, and textured bite." Source: "womansday.com" S(Internet address): "" Start to Finish Time: "1:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 333 Calories; 16g Fat (42.2% calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 192mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n005.3 --------------- From: Reggie Dwork Subject: Brazilian Cheese Bread Date: Sat, 01 Feb 2014 13:28:48 -0800 * Exported from MasterCook * Bread, Brazilian Cheese (Pao de Queijo) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole milk 1/2 cup vegetable oil 1 teaspoon salt 2 cups tapioca flour -- (used Bob's Red Mill -- I found mine in the gluten-free section), (10 oz) 2 eggs 3/4 cup Parmesan cheese -- (get a small block of Parmesan and shred it yourself... it makes a BIG difference) 3/4 cup cheddar cheese -- sharp or medium, (shred yourself) Preheat oven to 350F. Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk. Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds. Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed. With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough. Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water or spray with cooking spray to prevent sticking. Transfer the sheet with the puffs to the oven and bake for 25-28 minutes, until the puffs have puffed, the outsides are dry, and they are JUST starting to color. Do not over bake! Cool briefly and eat. Makes approx 12 Source: "favfamilyrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 14g Fat (82.6% calories from fat); 6g Protein; 1g Carbohydrate; 0g Dietary Fiber; 49mg Cholesterol; 336mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. --------------- MESSAGE bread-bakers.v114.n005.4 --------------- From: Reggie Dwork Subject: Yeast Rolls Date: Fri, 31 Jan 2014 13:41:56 -0800 * Exported from MasterCook * Bread, Yeast Rolls Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups hot water 1/2 cup margarine 1/3 cup white sugar 2 teaspoons salt 1/2 cup cold water 1/2 ounce active dry yeast 5 1/2 cups all-purpose flour 2 eggs Yield 2 - 9 x 13" pans 1. Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast. 2. Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size. 3. Punch down and let rise 30 more minutes or until doubles. Make walnut size balls of dough. Place about 2" apart in well-buttered 9 x 13" pan. 4. Bake in a preheated 350F (175C) oven for 30-45 minutes. Brush top of rolls with margarine while hot. Per Serving Calories: 104 | Total Fat: 3g | Cholesterol: 12mg Description: "This is the best bread recipe. Light and fluffy rolls that melt in your mouth. Can be used to make loaves or cinnamon rolls." Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving(excluding unknown items): 105 Calories; 3g Fat (26.1% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n005.5 --------------- From: Reggie Dwork Subject: Breadtwists Date: Sat, 01 Feb 2014 14:57:15 -0800 * Exported from MasterCook * Breadtwists Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water 2 tablespoons sugar 1 tablespoon yeast 3 1/2 cups flour 1 teaspoon salt butter -- melted garlic -- minced kosher salt Mix the water, sugar and yeast and allow to sit for 5 minutes, then add the flour and salt. Mix until smooth then let raise for 10 min. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1" strips. Twist and place on a cooking sheet. Let sit for 15 to 20 min to raise. Bake at 400F for 20 min or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese. Serve with marinara (see below), alfredo sauce, or ranch for dipping. Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400F for 15 to 20 min. Marinara Sauce: Brown about a Tbsp of minced garlic in olive oil in the bottom of a sauce pan. Add 1 small can of tomato paste, 1 small can tomato sauce, and 1 tomato, lightly blended. Then add 2t basil and 2t oregano and salt and pepper to taste. Simmer for half an hour. Description: "(Our Version of The Pizza Factory Breadsticks)" Source: "favfamilyrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1725 Calories; 5g Fat (2.6% calories from fat); 50g Protein; 363g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 2157mg Sodium. Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n005.6 --------------- From: Reggie Dwork Subject: Coconut Almond Bread Date: Sat, 01 Feb 2014 17:47:19 -0800 * Exported from MasterCook * Bread, Coconut Almond Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1 cup sugar 1/2 cup shortening 1 teaspoon coconut extract 1/2 cup buttermilk 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 cups flour 1/2 cup coconut 1/2 cup chopped almonds Topping: 1/2 cup sugar 1/4 cup water 1 tablespoon butter 1 teaspoon almond extract Beat eggs, sugar, shortening, and extract together. Slowly mix in buttermilk and dry ingredients. Pour into a bread pan coated in cooking spray. Bake for 60 to 70 min at 325F until knife comes out clean. While baking boil sugar and water for a few minutes. Remove from heat and add butter and extract. Pour over cooked bread and let set for 2 hrs before removing from pan. Source: "favfamilyrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 10g Fat (43.5% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v114.n005 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved