Date: Mon, 2 Jun 2014 06:34:39 GMT -------------- BEGIN bread-bakers.v114.n022 -------------- 001 - Reggie Dwork Subject: Rosemary & Sun-Dried Tomato Bread Date: Sat, 24 May 2014 20:52:22 -0700 * Exported from MasterCook * Bread, Rosemary & Sun-Dried Tomato Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (100-110 F) 1 tablespoon organic cane sugar 2 teaspoons active dry yeast 1 teaspoon salt 2 tablespoons fresh rosemary -- chopped 1/4 cup sun-dried tomatoes 1/4 teaspoon Italian seasoning 1/4 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil 1 1/2 cups bread flour -- plus extra for kneading 1 egg -- whisked, plus 1 tablespoon water -- for egg wash dried rosemary -- for sprinkling In a large bowl, combine the water, sugar and yeast and allow it to work it's magic for 10 minutes. Stir in the salt, rosemary, sun-dried tomatoes, seasonings, olive oil and wheat flour. Add in the bread flour and continue to stir until the dough forms a ball. Place the dough on a flour-dusted surface and kneed additional flour into the dough until it it only slightly sticky. Place the ball in a separate oil drizzled bowl and cover tightly. Let the dough rise for 1 hour. Punch the dough down in the bowl and then place it onto a sheet of parchment paper. Cover with wax paper and allow to rise for an additional 45 minutes. Preheat the oven to 400 degrees. Brush the top of the dough with the egg wash mixture and then sprinkle additional rosemary on to. Bake the bread on a baking sheet for 20-25 minutes, until it is golden brown. Remove from the oven, let cool, cut and enjoy. Description: "The combination of sun-dried tomato and rosemary make it very aromatic, flavorful and a perfect side for a bowl of soup." Source: "allyou.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 3g Fat (28.1% calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 207mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n022.2 --------------- From: Reggie Dwork Subject: Chai Tea-Spiced Banana Bread Date: Sat, 24 May 2014 21:17:01 -0700 * Exported from MasterCook * Bread, Chai Tea-Spiced Banana Recipe By :Maureen Callahan Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mashed ripe banana -- about 3 1/3 cup plain fat-free yogurt 5 tablespoons butter -- melted 2 large eggs 1/2 cup granulated sugar 1/2 cup packed brown sugar 2 1/4 cups all-purpose flour -- (10 oz) 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1 1/4 teaspoons vanilla extract -- divided cooking spray 1/3 cup powdered sugar 1 1/2 teaspoons 1% low-fat milk 1. Preheat oven to 350F. 2. Combine first 4 ingredients in a bowl; beat with a mixer at medium speed just until blended. Add sugars; beat at medium just until blended. 3. Weigh or spoon flour into dry measuring cups. Combine flour, soda, and salt. Add flour mixture to banana mixture; beat just until blended. 4. Combine cardamom and next 3 ingredients. Stir 1 1/2 teaspoons spice mixture and 1 teaspoon vanilla into batter. Pour into a 9 x 5" loaf pan coated with cooking spray. Bake at 350F for 65 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan; cool. 5. Combine remaining spice mixture, remaining vanilla, powdered sugar, and milk. Drizzle over bread. Yield: Serves 16 (serving size: 1 slice) Description: "kid-friendly recipe" Source: "cooking Light, MAY 2012" Start to Finish Time: "1:33" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3027 Calories; 72g Fat (21.2% calories from fat); 51g Protein; 554g Carbohydrate; 17g Dietary Fiber; 581mg Cholesterol; 2851mg Sodium. Exchanges: 14 Grain(Starch); 1 1/2 Lean Meat; 5 Fruit; 1/2 Non-Fat Milk; 12 1/2 Fat; 16 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n022.3 --------------- From: Reggie Dwork Subject: Seeded Braided Bread Date: Sun, 25 May 2014 08:55:03 -0700 * Exported from MasterCook * Bread, Seeded Braided Recipe By :davesnyd Serving Size : 12 Preparation Time :3:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water warmed 2 tablespoons sugar 1 tablespoon yeast 2 ounces olive oil 1/2 tablespoon salt 1/2 tablespoon garlic powder 3 cups white wheat flour -- King Arthur 2 ounces sesame seeds 2 ounces poppy seeds 2 ounces white chia seeds 2 ounces flax seeds Proof yeast in water with sugar. Mix in olive oil, salt, garlic powder. Mix in flours and knead well. Allow to rise for 1 1/2 hour. Shape into eight long strands. Wet a towel. Take each strand and wrap with towel; squeeze a bit to moisten well. Roll the strand in one of the four seeds. When all eight strands have been coated, create two braided breads using a four-strand braid. Allow to rise for an hour. Bake at 375F until done -- about 20-30 minutes Description: "Braided seed bread based on the King Arthur recipe: http://www.kingarthurflour.com/recipes/crunchy-seed-braid-recipe" Source: "myrecipes.com" T(cook): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 13g Fat (42.5% calories from fat); 8g Protein; 31g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 275mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n022.4 --------------- From: aqn@panix.com Subject: Re: Greasing loaf pans Date: Sun, 25 May 2014 13:14:09 -0400 (EDT) For my French bread, I don't grease or oil the bowl during the first ferment (about 24 hours). After forming the dough into a ball for the first rise, I usually rub a bit of olive oil on the dough ball prior to covering it & letting it rise on a rimless baking sheet. Anna Nguyen --------------- MESSAGE bread-bakers.v114.n022.5 --------------- From: Reggie Dwork Subject: Fresh Thyme Popovers (Bread) Date: Sun, 25 May 2014 10:15:58 -0700 * Exported from MasterCook * Bread, Fresh Thyme Popovers Recipe By :Cheryl and Bill Jamison Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- (4.5 oz) 2 teaspoons minced fresh thyme 1/2 teaspoon salt cup 1% low-fat milk 2 large eggs 1 tablespoon butter -- melted cooking spray 1 tablespoon finely grated Parmigiano-Reggiano cheese No meal is complete without fresh-from-the-oven bread. From sweet rolls to savory biscuits, we have easy bread recipes to suit every menu.Fresh thyme is the key to this fragrant, savory bread, which pairs perfectly with beef tenderloin. To get the fluffiest popovers, be sure that your milk and eggs are room temperature and do not open the oven door while baking. 1. Preheat oven to 375F. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, thyme, and salt, stirring with a whisk. Combine milk and eggs in a medium bowl, stirring with a whisk until blended; let stand 30 minutes. Gradually add flour mixture to milk mixture, stirring well with a whisk. Stir in melted butter. 3. Coat 8 popover cups with cooking spray; sprinkle cheese evenly among cups. Place cups in oven at 375° for 5 minutes. Divide batter evenly among prepared cups. Bake at 375F for 40 minutes or until golden. Serve immediately. Yield: 8 servings (serving size: 1 popover) Source: "Cooking Light, Dec 2008" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 3g Fat (30.4% calories from fat); 3g Protein; 12g Carbohydrate; trace Dietary Fiber; 57mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v114.n022.6 --------------- From: Reggie Dwork Subject: Strawberry Jam Biscuits Date: Sat, 31 May 2014 22:51:45 -0700 * Exported from MasterCook * Strawberry Jam Biscuits Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 2 teaspoons baking powder 3/4 teaspoon kosher salt 2 1/4 cups all-purpose flour -- plus more 1/2 cup chilled unsalted butter -- (1 stick), cut into 1/2" pieces 1 teaspoon finely grated lime zest 3/4 cup buttermilk 1 large egg -- beaten to blend 1 tablespoon raw sugar Preheat oven to 400F. Whisk sugar, baking powder, salt, and 2 1/4 cups flour in a large bowl. Add butter and lime zest and blend with your fingertips until coarse crumbs form. Add buttermilk and, using a fork, mix until just combined. Transfer to a lightly floured surface. Gently knead just until a shaggy, moist dough forms, about 4 times. Roll out dough about 1/2" thick. Using a 2 1/2" biscuit cutter or inverted glass, cut out rounds. Gather scraps and repeat rolling and cutting until all dough is used. Place biscuits on a parchment - lined baking sheet. Using your thumb, make a large divot in the center of each biscuit; brush with egg and sprinkle liberally with raw sugar. Spoon a scant 1 teaspoon strawberry jam into each divot. Bake biscuits until golden brown, 18 - 22 minutes. Makes 20 Description: "The key to a tender biscuit is to handle the dough as little as possible." Source: "Bon Appetit, June 2013" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; trace Fat (4.8% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 133mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v114.n022 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved