Date: Mon, 28 Apr 2014 00:55:56 GMT -------------- BEGIN bread-bakers.v114.n017 -------------- 001 - Reggie Dwork Subject: Persimmon-Spice Muffins Date: Sun, 13 Apr 2014 12:03:54 -0700 * Exported from MasterCook * Bread, Persimmon-Spice Muffins Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups oat bran 3 teaspoons baking powder 1/2 teaspoon oat bran 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon salt 1/2 cup persimmon puree 2 tablespoons persimmon puree 1/2 cup honey 1/2 cup nonfat milk 2 tablespoons nonfat milk 2 egg whites -- (from 2 large eggs) 1 cup grated McIntosh apple cup dried currants To make persimmon puree, slice the persimmon in half and scrape the pulp from the peel. Press the pulp through a strainer or blend in a food processor. Preheat oven to 375F. Line 16 standard muffin pan cups with paper liners. In medium bowl, mix oat bran, baking powder, spices and salt. In separate bowl, mix remaining ingredients. Add to oat bran mixture and stir just until blended. Spoon mixture into muffin pans, filling to top. Smooth with back of spoon. Bake 30 minutes or until tops are browned. Set pan on wire rack and let cool 10 minutes. Remove muffins from pan and let cool thoroughly. Source: "vegetariantimes.com" S(Internet address): "http://www.vegetariantimes.com/recipe/persimmon-spice-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 1g Fat (10.0% calories from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 238mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n017.2 --------------- From: Reggie Dwork Subject: Apple Granola Muffins Date: Sun, 13 Apr 2014 19:48:55 -0700 * Exported from MasterCook * Bread, Apple Granola Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose baking mix -- (like Bisquick) 2/3 cup milk 1/3 cup packed brown sugar 1 large egg 2 tablespoons melted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 apple -- peeled and finely chopped 1/2 cup crumbled granola 1/2 cup dried cranberries Mix together baking mix, milk, brown sugar, egg, melted butter, vanilla extract and ground cinnamon. After all those are mixed well add in the apple, granola and dried cranberries. Combine all the ingredients well and divide among paper-lined muffin tin cups and bake at 375F for 15-18 min or until a toothpick comesout clean. Source: "Good Housekeeping, Jan 2014" S(Internet address): "" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 167 Calories; 7g Fat (36.4% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n017.3 --------------- From: Reggie Dwork Subject: Bran Muffins Date: Sun, 13 Apr 2014 19:52:23 -0700 * Exported from MasterCook * Bread, Bran Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Natural Wheat Bran -- or All Bran 2 cups Buttermilk 2/3 cup raisins 1/4 cup unsweetened applesauce 1/3 cup Molasses 2 eggs 1 1/4 cups flour 1/2 teaspoon salt 2 teaspoons baking soda 1/4 cup butter Preheat oven to 375F. Stir together bran, buttermilk and raisins. Soak for 10 mins in large bowl. In large bowl cream margarine and apple sauce until blended. Add molasses and eggs, mix on low. Add bran-buttermilk mixture and mix on med. speed for 1 min. Add flour, salt and baking soda; mix on low speed until incorporated. Increase speed to med. and mix for 3 mins. Divide batter into 18 muffin cups and bake for 20 - 25 mins or until wooden pick comes out clean. Source: "Cher Southwell Wise" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 6g Fat (24.2% calories from fat); 6g Protein; 35g Carbohydrate; 7g Dietary Fiber; 47mg Cholesterol; 397mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n017.4 --------------- From: Reggie Dwork Subject: Garlic Potato Rolls Date: Sun, 20 Apr 2014 14:18:10 -0700 * Exported from MasterCook * Bread, Garlic Potato Rolls Recipe By :Libbie Summers Serving Size : 18 Preparation Time :0:45 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bulbs garlic olive oil 8 ounces purple potatoes -- cooked and coarsely mashed (1 cup) 2 tablespoons packed brown sugar 1 cup warm milk -- (105F to 115F) 3 cups bread flour 2 teaspoons salt 1/4 ounce active dry yeast Vegetable oil 1 egg 1 tablespoon water 1/4 cup butter -- softened (optional) Prep: 45 mins Bake: 25 mins Rise: 1 hr 40 mins Preheat oven to 425F. Cut the tips from garlic bulbs. Wrap in foil, cut side up, and drizzle with olive oil. Enclose garlic in foil. Bake for 25 min or until softened. When cool enough to handle, squeeze garlic from cloves and mash. In a large bowl stir together potatoes, garlic, brown sugar, and milk with a wooden spoon until combined but not smooth. Add 2C of the flour, the salt, and yeast; stir until thoroughly combined (potatoes will be lumpy). Stir in enough of the remaining flour, 1/4C at a time, until dough is soft and tacky, stirring well after each addition. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour until dough becomes firmer but is still smooth and elastic, about 5 minutes. Shape dough into a ball. Place in a lightly oiled large bowl, turning once to coat. Cover; let rise in a warm place for 1 to 1 1/2 hrs or until double in size. Return dough to lightly floured surface (dough will be sticky). Cover; let rest for 10 min more. Line a large baking sheet or a 15x10x1" baking pan with parchment paper; set aside. Divide dough into 18 equal pieces. Shape each piece into a ball. Arrange balls on the prepared baking sheet with sides of rolls touching. Cover; let rise in a warm place for 40 min or until double in size. Reduce heat to 375F. In a small bowl lightly beat egg with the 1T water. Brush over rolls. Bake for 25 min or until golden brown, covering with foil the last 10 minutes of baking. Remove and cool for 5 min. If desired, spread with butter while warm. From the Test Kitchen Prepare rolls as directed. Transfer to a storage container. Cover and store at room temp for up to 24 hrs. To reheat, wrap in foil and heat in a 350F oven for 10 to 15 min or until warm. Source: "BHG.com" Start to Finish Time: "0:25" T(rise): "1:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 4g Fat (24.7% calories from fat); 4g Protein; 21g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 276mg 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.v114.n017.5 --------------- From: Reggie Dwork Subject: Storage & Freezing Yeast Breads Date: Mon, 21 Apr 2014 10:35:33 -0700 Storing & Freezing Yeast Breads When the yeast bread has completely cooled, wrap in an airtight plastic bag, plastic wrap or aluminum foil. This may cause crusty breads to soften a bit. Store at room temperature up to 2 days. Do not store bread in the refrigerator. Refrigeration pulls moisture from bread, which speeds up the staling process and causes the bread to dry out. For longer storage, freeze the bread. Most yeast breads and rolls freeze well. To freeze, wrap securely in aluminum foil, freezer wrap or place in freezer bags. Baked bread may be sliced before freezing. Label all packages with the name of the recipe and the date. Use within the recommended time (6 months) for the best flavor and texture. Baked products should be stored at 0F or lower. Whole bread loaves or yeast rolls and bread slices can be thawed completely at room temperature. Eat as soon as possible; bread that has been frozen dries out more quickly than freshly baked bread. To heat frozen rolls, individual loaves or bread slices in the microwave oven, place unwrapped on a napkin, microwave-safe paper towel or plate. Microwave on HIGH about 10 to 15 seconds for each piece. Source: "quakeroats.com" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v114.n017.6 --------------- From: Reggie Dwork Subject: Olive-Rosemary Bread Date: Mon, 21 Apr 2014 10:38:41 -0700 * Exported from MasterCook * Bread, Olive-Rosemary Recipe By : Serving Size : 24 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons active dry yeast -- (2 pkg) 1 tablespoon sugar 4 tablespoons extra virgin olive oil 1 cup kalamata olive -- or green olives, pitted and chopped 2 tablespoons finely chopped fresh rosemary 1 teaspoon salt 5 cups bread flour -- about 1. In small bowl, combine yeast, sugar, 3 tablespoons olive oil, and 1/2 c warm water (105 to 115F); let stand until yeast mixture foams, about 5 minutes. 2. Meanwhile, in large howl, with wooden spoon, mix olives, rosemary, salt, and 4 cups flour. Add yeast mixture and Imp ream water (105 to 115F); stir until combined. 3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, Working in more flour (1/2 to 1 cup) while kneading. 4. Shape dough into a ball; place in greased large howl, turning dough over to grease top. Cover howl with plastic wrap and let dough rise in warm place (80 to 85F), until doubled, about 1 hour. 5. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Grease large cookie sheet. 6. Shape each half into a 7 1/2" by 4" oval and place on cookie sheet, about 3" apart. Cover and let rise in warm place until doubled, about 1 hour. 7. Preheat oven to 400F. Brush tops of loaves with remaining 1 tablespoon olive oil. With sharp knife, cut 3 diagonal slashes across top of each loaf. Bake loaves 30 minutes or until golden. Makes 2 loaves, 12 servings per loaf. Each serving: About 140 calories, 4 g protein, 22 g carbohydrate, 4 g total fat (1 g saturated), 0 mg cholesterol, 265 mg sodium. Source: "Good Housekeeping, Feb 1998" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 5g Fat (31.8% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 247mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n017 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved