Date: Mon, 23 Jun 2014 07:56:10 GMT -------------- BEGIN bread-bakers.v114.n025 -------------- 001 - "Phyllis O'Neil" Subject: Scandinavian white bread Date: Sat, 21 Jun 2014 15:31:44 -0700 Did anyone else try the scalded flour Scandinavian white bread? I was dubious because of the large amount of yeast and funny feel of the dough, but it was soft and tasty. (Of course I didn't follow the instructions exactly and was generous with the butter.) I might get out the rolling pin more often. Phyllis --------------- MESSAGE bread-bakers.v114.n025.2 --------------- From: Reggie Dwork Subject: Chocolate Orange Panettone Bread Date: Sun, 22 Jun 2014 19:55:27 -0700 * Exported from MasterCook * Chocolate Orange Panettone Bread Recipe By :Submitted by: MJoan Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Chocolate/Cocoa Fruit Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Half-and-half, fat free -- light cream 1 cup orange juice 2 teaspoons orange extract 1 teaspoon vanilla extract 1 teaspoon grated fresh orange rind 1 egg 4 cups unbleached white bread flour 1/2 cup toasted wheat germ 2 tablespoons sugar 1 teaspoon salt 1 1/2 teaspoons yeast 1 cup miniature chocolate chips Placeall ingredients (except chocolate chips) in the loaf pan of a bread machine in the order listed (or reverse the order, if manufacturer suggests putting in dry ingredients first.) Set the machine to the basic setting with medium crust. When machine beeps for additions (or near the end of the kneading cycle), add the chocolate chips. Makes one medium loaf. Source: "http://bread.betterrecipes.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 6g Fat (18.5% calories from fat); 8g Protein; 51g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 215mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat;1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n025.3 --------------- From: Reggie Dwork Subject: Chive and Thyme Pull Apart Rolls Date: Sun, 22 Jun 2014 19:56:38 -0700 * Exported from MasterCook * Chive and Thyme Pull Apart Rolls Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole milk -- warm, (100 - 110F) 2 1/4 teaspoons active dry yeast -- 1 pkg 2 tablespoons sugar 2 teaspoons salt 3 tablespoons chopped chives 1 1/2 tablespoons chopped fresh thyme leaves 3 large eggs -- at room temperature 7 tablespoons butter -- melted and cooled, divided 5 1/4 cups flour 1 teaspoon coarse sea salt 1. In the large bowl of a stand mixer, combine milk, yeast, and sugar. Let stand until yeast softens, 5 - 7 min.m Add table salt, chives, thyme, 2 eggs, and 1/3 c butter and mix on low speed with dough hook until blended. 2. Blend in 5 c flour. Mix on medium until dough is smooth, stretchy, and pulling away from inside of bowl, 10 minutes. Add just enough flour so dough is only slightly tacky. Cover and let rise in a warm place until doubled, about 1 1/4 hours. 3. Butter 20 muffin cups. Punch down dough. On a large, lightly floured work surface, roll out dough to an even 30- by 9-in. rectangle. Brush with 1 tbsp. butter. 4. Cut dough into 6 long strips, each 1 1/2 in. wide. Stack strips, then cut stack in half crosswise. With a serrated knife, gently cut each stack into 10 portions. Arrange each with a set of edges up in a muffin cup so you see all the layers. 5. Let rise at room temperature, loosely covered, until puffy, 45 minutes. Meanwhile, preheat oven to 350°. Beat remaining egg, then gently brush over tops and sides of rolls. Sprinkle with sea salt. 6. Bake rolls until golden brown, 20 to 25 minutes, switching pan positions halfway through baking. Let cool in pans on a rack 5 minutes, then gently lift out to racks and serve warm or cool. Make ahead: Prepare through step 4, then wrap loosely with plastic wrap and chill overnight. Allow 1 1/4 hours for second rise. Note: Nutritional analysis is per roll. Source: "Sunset, Nov 2009" Start to Finish Time: "4:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 6g Fat (28.5% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 368mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n025.4 --------------- From: Reggie Dwork Subject: Caraway Bread Sticks Date: Sun, 22 Jun 2014 19:59:20 -0700 * Exported from MasterCook * Caraway Bread Sticks Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pizza dough -- plain or whole-wheat 1 egg -- beaten caraway seeds -- some coarse salt -- some Press 1lb plain or whole-wheat pizza dough (thawed according to package directions) into an 8" square and cut into 16 strips. Pull and twist the strips into 12" sticks and place on oiled baking sheets. Brush with a beaten egg and sprinkle with caraway seeds and coarse salt. Bake at 425F until golden brown, 15 to 18 minutes. Source: "Paul Jehlen, Real Simple, Dec 2007" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 1g Fat (14.0% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 5mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat;0 Fat. --------------- MESSAGE bread-bakers.v114.n025.5 --------------- From: Reggie Dwork Subject: Zucchini Banana Bread Date: Sun, 22 Jun 2014 20:05:06 -0700 * Exported from MasterCook * Bread, Zucchini Banana Recipe By : Serving Size : 18 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 cup mashed ripe bananas 1/2 cup canola oil 1/2 teaspoon banana extract 1/2 teaspoon vanilla extract 1 cup shredded zucchini 1/2 cup chopped walnuts Diabetic Friendly, Contest Winner Originally published as Zucchini Banana Bread in Cooking for 2 Spring 200 Prep: 15 min. Bake: 40 min. + cooling In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts. Transfer to three 5-3/4-" x 3" x 2" loaf pans coated with cooking spray. Bake at 325F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each). Source: "Taste of Home" Start to Finish Time: "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 8g Fat (42.9% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n025.6 --------------- From: Reggie Dwork Subject: Rosemary Olive Oil Bread Date: Sun, 22 Jun 2014 20:06:07 -0700 * Exported from MasterCook * Bread, Rosemary Olive Oil Recipe By :by Rachael Tanis Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (100-110F) 1 tablespoon sugar 2 teaspoons active dry yeast 1 teaspoon salt 2 tablespoons fresh rosemary -- chopped 1/4 teaspoon Italian seasoning -- (see note) 1/4 teaspoon freshly ground black pepper 2 tablespoons Olive Oil -- Sciabica's Mission Spring Harvest brand 1 1/2 cups white whole wheat flour 1/2 cup bread flour -- plus extra for kneading 1 egg -- whisked, plus 1 tablespoon water -- for egg wash rosemary -- dried or fresh, for sprinkling on top Note: or combine a pinch each of ground garlic, dried oregano, and dried basil 1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof. 2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth. 3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour. 4. Punch down the dough and form it into a round loaf. Place it on a flour dusted pizza peel or parchment-lined baking sheet; cover; and let rise until doubled in size, about 45 minutes. 5.Preheat oven (and pizza stone) to 400F. Once the dough has risen, gently brush the top with egg wash and sprinkle with rosemary. 6. Bake on preheated stone or baking sheet for 20-25 minutes until the top is golden brown and sounds hollow when tapped. Source: "adapted from: A Hint of Honey" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 4g Fat (25.8% calories from fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 247mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n025 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved