Date: Mon, 16 Jun 2014 07:18:59 GMT -------------- BEGIN bread-bakers.v114.n024 -------------- 001 - Reggie Dwork Subject: Scandinavian White Bread Date: Mon, 09 Jun 2014 12:29:14 -0700 * Exported from MasterCook * Bread, Scandinavian White Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scalded Flour: 7/8 cup bread flour -- (100g) 1/2 cup boiling water -- scant, (100mg) Main Dough: 3 cups bread flour -- plus 3 tablespoons bread flour -- (350g) 2 tablespoons powdered milk -- (20g) 1/8 cup granulated sugar -- plus, (35g) 1 teaspoon granulated sugar 1 teaspoon salt -- (5g) 2 teaspoons instant yeast -- (8g) 1/4 teaspoon instant yeast 3/4 cup lukewarm water -- plus, (approx.) , adjust as necessary, (200ml) 1 tablespoon lukewarm water 2 tablespoons butter -- (35g), chopped into small pieces at room temperature, plus 1 teaspoon butter Scandinavian Add the flour to make the scalded flour to a medium bowl and pour the hot boiling water over it all at once. Stir quickly with a fork to mix the two together until there is no visible dry flour - it will be very clumpy. Wait 5 minutes then cover with plastic wrap and allow to cool to room temperature 1/2 - 1 hour. For the Main Dough: Butter a standard-sized loaf pan. Sift the bread flour, milk powder, sugar and salt onto a clean counter or work surface. Add the yeast and mix well. Make a well in the center and add the scalded flour. Add just enough lukewarm water to form a slightly sticky, very soft dough. (I used all the recommended water.) Knead for8 - 10 minutes until smooth and elastic. The dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. Pick it up to head high and throw it back down on the work surface twice in a row after every minute of kneading. Knead in butter until incorporated then form the dough into a round ball and set it in a large, greased bowl. Cover with plastic and let it rise in a warm place until double in size about 1 hour. (To test if the dough has risen properly you can poke the center of the dough - if the hole stays it is ready - if it springs back and closes let it rise longer.) Once doubled in size gently punch the dough down, knead briefly and form into a ball. Allow it to rest for 15 minutes. Use a rollingpin to roll the dough out into a long oval shape. Then roll the dough up from the short end like a Swiss roll. Rest 10 minutes and repeat the rolling process, then place the rolled-up dough into the prepared pan. Cover loosely and let rise until the dough is well over the top of the pan about 1/2 hour. Preheat the oven to 350F (175C). Bake 35 minutes until a deep golden brown and when tapped it should make a hollow sound. Best eaten within 3 - 4 days. Source: "cinnamonspiceandeverythingnice.com" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 2g Fat (15.1% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 138mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n024.2 --------------- From: Reggie Dwork Subject: Russian Black Rye Bread Date: Sun, 15 Jun 2014 23:03:49 -0700 * Exported from MasterCook * Bread, Russian Black Rye Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups strong brewed coffee -- or espresso 4 tablespoons butter 1/4 cup dark molasses 1/4 cup apple cider vinegar 5 cups dark rye flour 2 cups whole wheat flour 1 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1 tablespoon instant espresso powder 1 Tablespoon onion powder 1 teaspoon garlic powder 2 tablespoons caraway seed 1/2 teaspoon fennel seed -- or dill seed 1 teaspoon salt 1 tablespoon sugar 1/2 cup warm water -- (105 - 115F) 1 1/2 tablespoons active dry yeast 1 egg white -- beaten (optional) Russian Makes 2 loaves 1. In a saucepan, warm the coffee, butter, molasses and vinegar until the butter melts. Remove from heat, and let cool. 2. In a lg bowl, combine the flours, cocoa powder, espresso powder, onion powder, garlic powder, caraway seed, fennel or dill seed and salt. 3. In a sm bowl, dissolve the sugar in the water, and then add the yeast. Set aside for 10 min until the mixture is foamy. Make a well in the flour mixture, and pour in the coffee mixture and the foamy yeast liquid. 4. Stir flour in from the edges to the center of the bowl until all the liquid is absorbed and the flour forms into firm, fairly sticky dough. Turn out the dough onto a floured surface, and knead for 10 min. The dough will be dense and somewhat sticky. 5. Form the dough into a ball, and place in a lg oiled mixing bowl. Roll the dough around the bowl until the surface of the dough is oiled. Cover with plastic wrap, and let it rise in an warm place until the dough doubles in size - about 2 hrs. 6. After the dough has risen, gently deflate it by pressing it down with your palms. Divide the dough in half, and form 2 loaves, either round or in bread loaf pans. Slash a cross on the top of each round loaf (for expansion), and place each loaf on an oiled baking sheet baking in an oiled bread loaf pan, there's no need to slash the top of loaf. 7. Cover the dough loosely with plastic wrap and let it rise in warm place for 30 min. Brush the tops with egg white. 8. Bake for 40-50 min in a 350F preheated oven until the crust is well-browned. Cool on wire racks. Description: "This dense, chewy, old-style bread gets its dark color from coffee, molasses and unsweetened cocoa." Source: "Homamade Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknownitems): 263 Calories; 5g Fat (14.9% calories from fat); 10g Protein; 51g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 438mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n024.3 --------------- From: Reggie Dwork Subject: Romano's Macaroni Grill Rosemary Bread Date: Sun, 15 Jun 2014 23:09:02 -0700 * Exported from MasterCook * Bread, Romano's Macaroni Grill Rosemary Recipe By : Serving Size : 16 Preparation Time :2:20 Categories : Bread Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast 1 tablespoon sugar 1 cup warm water 2 1/2 cups flour 1 teaspoon salt 2 tablespoons rosemary 2 tablespoons butter 1 Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. 2 Mix in 1 T butter, salt, and 2 cups of flour. 3 Add one tablespoon of the fresh chopped rosemary. 4 Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. 5 Add more flour if necessary. 6 Oil a bowl, put dough in it and cover with a towel. 7 Let dough rise in a warm place for one hour until doubled. 8 Punch down dough and divide in half. 9 Let dough rest about 5 minutes. 10 Spray baking pan or cookie sheet with cooking spray. 11 Shape the dough into 2 small rounded oval loaves. 12 Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. 13 Let loaves rise again until doubled, about 45 minutes. 14 Preheat oven to 375F. 15 Bake for 15 to 20 minutes, until lightly browned. 16 Carefully remove from oven, brush with remaining butter (and salt if desired.). Source: "food.com" Start to Finish Time: "2:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 2g Fat (17.3% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n024.4 --------------- From: Reggie Dwork Subject: Pumpkin-Parmesan Biscuits Date: Sun, 15 Jun 2014 23:12:43 -0700 * Exported from MasterCook * Bread, Pumpkin-Parmesan Biscuits Recipe By :Giada De Laurentiis Serving Size : 16 Preparation Time :0:30 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus more for dusting 1 tablespoon baking powder 1 tablespoon sugar 1 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 2 tablespoons finely grated parmesan cheese 1 stick cold unsalted butter -- diced, plus melted butter for brushing 1/2 cup canned pure pumpkin 1/4 cup heavy cream Preheat the oven to 400F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1T parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough. Turn the dough out onto a lightly floured surface and roll out into a 3/4" thick rectangle using a floured rolling pin. Cut out biscuits using a 2" round cutter and arrange about 2" apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1T parmesan. Bake until golden, 15 to 20 min. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze (see below). MAKE IT AHEAD Let the biscuits cool completely, then freeze in a resealable plastic bag for up to 1 month. To reheat, arrange on a baking sheet, cover with foil and bake at 350F until warmed through, about 10min. Source: "FoodNetworkMagazine.com" T(cook): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 7g Fat (51.7% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 223mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 OtherCarbohydrates. --------------- MESSAGE bread-bakers.v114.n024.5 --------------- From: Reggie Dwork Subject: Pumpkin Swirl Bread Date: Sun, 15 Jun 2014 23:16:27 -0700 * Exported from MasterCook * Bread, Pumpkin Swirl Recipe By :Nancy Rader Serving Size : 48 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 16 cream cheese -- softened, ,(2 pkgs) 1/4 cup sugar 1 egg 1 tablespoon milk Bread: 3 cups sugar 15 ounces pure pumpkin 4 eggs 1 cup canola oil 1 cup water 4 cups all-purpose flour 4 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon nutmeg 1/2 teaspoon ground cloves 1 cup chopped walnuts 1 cup raisins 1/2 cup chopped dates 1. Preheat oven to 350F. Grease and flour three 8x4" loaf pans. In a sm bowl beat filling ingredients until smooth. 2. In a lg bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl whisk flour, pie spice, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates. 3. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter. 4. Bake 65-70 min or until a toothpick inserted in bread portion comes out clean. Cool 10 min before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving. Description: "The combination of pumpkin, nuts and dates make a flavorful bread with a beautiful golden look. The surprise inside is like a luscious layer of cheesecake in each slice." Source: "Taste of Home Most Requested Recipes of 2014" T(Bake): "1:05" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 442 Calories; 34g Fat (67.2% calories from fat); 8g Protein; 28g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 344mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1 Other Carbohydrates. NOTES : 2014 - 0303 --------------- END bread-bakers.v114.n024 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved