Date: Mon, 7 Jul 2014 08:28:44 GMT -------------- BEGIN bread-bakers.v114.n026 -------------- 001 - Reggie Dwork Subject: Snickerdoodle Pumpkin Walnut Bread Date: Thu, 26 Jun 2014 08:42:28 -0700 * Exported from MasterCook * Bread, Snickerdoodle Pumpkin Walnut Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Nuts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 1/2 cups white whole wheat flour -- or all-purpose flour 2 cups packed light brown sugar 1/3 cup granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon freshly grated nutmeg 1 teaspoon cinnamon 1 teaspoon allspice 1/2 teaspoon cloves 15 ounces canned pumpkin puree -- or just under two cups 1 cup vegetable oil 1/3 cup honey 1/3 cup water 1/2 cup chopped walnuts FOR THE STREUSEL TOPPING: 1/2 cup flour 1/2 cup granulated sugar 1/2 teaspoon salt 2 tablespoons cinnamon 2 tablespoons butter -- can doubled the butter to make it extra-good Preheat oven to 350F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices. In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. Add walnuts Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients. Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack. Delicious served warm with a smear of butter! Source: "justapinch.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 14g Fat (35.0% calories from fat); 4g Protein; 56g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 333mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 Fat; 2 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n026.2 --------------- From: Reggie Dwork Subject: Sesame Dinner Rolls Date: Thu, 26 Jun 2014 08:46:10 -0700 * Exported from MasterCook * Bread, Sesame Dinner Rolls Recipe By : Serving Size : 16 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces wheat bread dough -- frozen loaf 1/4 cup sesame seeds 2 tablespoons yellow cornmeal 2 tablespoons grated or finely shredded Parmesan cheese 1 teaspoon lemon-pepper seasoning 3 tablespoons butter -- melted 1. Thaw dough according to package directions. Grease a 9x9x2" square baking pan; set aside. In a shallow dish or small bowl combine sesame seeds, cornmeal, Parmesan cheese, and lemon-pepper seasoning. Place butter in a second dish. Cut the bread dough into 16 equal pieces. Shape each piece into a ball by pulling and pinching dough underneath. Roll dough pieces in butter, then in the seasoning mixture to lightly coat. Arrange dough pieces, smooth sides up, in prepared pan. 2. Cover pan with waxed paper and let rise in a warm place until nearly double in size (45 to 60 min). After 35 min, preheat oven to 375F. 3. Bake, uncovered, about 25 min or until golden brown. Remove rolls from pan to a wire rack. Cool slightly before serving. Variation Garlic-Herb Rolls: Prepare as directed, except omit lemon-pepper seasoning and ad dried Italian seasoning, crushed, and 1/2t garlic powder. Source: "Big Oven" S(Internet address): "http://bigoven.com/recipe/557949/To-Die-for-Cream-Cheese-Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 3g Fat (78.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v114.n026.3 --------------- From: Reggie Dwork Subject: Simple Tortillas Date: Thu, 26 Jun 2014 08:44:34 -0700 * Exported from MasterCook * Bread, Simple Tortillas Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- King Arthur unbleached, plus additional as needed 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup lard (traditional) -- or butter, shortening, or vegetable oil 7/8 cup hot tap water -- to 1C, (about 110F to 120F) Hands-on time: 15 mins. to 25 mins. Baking time: 20 mins. to 25 mins. Total time: 35 mins. to 50 mins. 1) To make the dough: In a medium-sized bowl, whisk together the flour, baking powder, and salt. 2) Add the lard (or butter, or shortening; if you're using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out. 3) Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together. 4) Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour. 5) Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes (see tips at left). If you wish, coat each ball lightly in oil before covering; this ensures the dough doesn't dry out. 6) While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400F. 7Working with one piece of dough at a time, roll into a round about 8" in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls. Yield: eight 8" tortillas. Tips From Our Bakers: Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3. The resting period improves the texture of the dough by giving the flour time to absorb the water. It also gives the gluten time to relax, making the tortillas easier to roll out. You may extend the resting, or skip it altogether if you don't have the time; the recipe is pretty forgiving. The tortillas will roll out and stay thinner if you include the rest, though. If there are leftovers, allow them to cool completely, then wrap tightly in plastic and store in the refrigerator. Reheat in an ungreased skillet, or for a few seconds in the microwave. Source: "Kingarthurflour.com" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 7g Fat (31.0% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 196mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Fat; 0 Other Carbohydrates. NOTES : This recipe for soft flour tortillas is quick and easy. Soft and tender, with just a little bit of "chew," you can have these on the table in under an hour. The dough can also be made the day before and allowed to rest in the fridge overnight. Dairy-free --------------- MESSAGE bread-bakers.v114.n026.4 --------------- From: Reggie Dwork Subject: Potato and Rosemary Flat Bread Date: Thu, 26 Jun 2014 08:53:18 -0700 * Exported from MasterCook * Bread, Potato and Rosemary Flat Recipe By :Kate Merker and Sara Quessenberry Serving Size : 4 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cornmeal -- for the pan 1 pound pizza dough -- Preferably homemade, plain or whole-wheat, thawed if frozen 4 baby red potatoes -- thinly sliced 2 cloves garlic -- thinly sliced 2 tablespoons rosemary 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 small red lettuce -- head, torn into pieces 2 tablespoons red wine vinaigrette Heat oven to 425F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a large oval and place on the prepared baking sheet. In a bowl, toss the potatoes, garlic, rosemary, oil, salt, and pepper. Scatter over the dough and bake until golden brown, 25 to 30 minutes. Toss the lettuce with the vinaigrette and serve with the flat bread. Source: "Real Simple, May, 2010" Start to Finish Time: "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 413 Calories; 14g Fat (30.1% calories from fat); 9g Protein; 64g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 245mg Sodium. Exchanges: 4 Grain(Starch); 0 Vegetable; 2 1/2 Fat. --------------- MESSAGE bread-bakers.v114.n026.5 --------------- From: Reggie Dwork Subject: Green Tomato Muffins Date: Mon, 30 Jun 2014 09:12:19 -0700 * Exported from MasterCook * Bread, Green Tomato Muffins Recipe By :Debbie Murdock Rogers Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups green tomatoes -- chopped 3 tablespoons honey 3/4 cup milk 1 egg 1/2 cup oil -- (can use Canola) 3/4 cup grated cheddar cheese -- or shredded 1/2 teaspoon salt 2 cups all-purpose flour 1 tablespoon baking powder In a large bowl combine tomatoes, honey, milk, egg, salt, cheese, and oil. Mix with a spoon. Add flour and baking powder to mixture. The batter will be lumpy. Spray or grease a 12 cup muffin pan or use paper liners. Fill cups about 3/4 full. Bake in preheated 400F oven for 25 to 30 minutes until brown on top. Deb's notes I like my green tomatoes with just a hint of pink starting to show Source: "www.thesouthernladycooks.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 13g Fat (50.2% calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 273mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve these with butter and tomato jam --------------- MESSAGE bread-bakers.v114.n026.6 --------------- From: Reggie Dwork Subject: Greek Style Bread Date: Sun, 06 Jul 2014 09:34:04 -0700 * Exported from MasterCook * Bread, Greek Style Recipe By :Submitted by: HomeCookin Serving Size : 8 Preparation Time :0:10 Categories : Bread Machine Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 -- lb: 1 cup milk 1 tablespoon olive oil -- or vegetable oil 1 teaspoon salt 3 cups bread flour 3/4 cup crumbled feta cheese -- 3 oz 1/4 cup sliced pitted ripe olives -- drained 1 tablespoon sugqar 2 teaspoons bread machine yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Add cheese and ripe olives with flour. If Feta cheese is packed in brine, drain it well and pat dry. Crumble cheese lightly into measuring cup (do not pack cheese). Select Basic/White cycle. Use Medium crust color. Do not use delay cycles. Adjust dough consistency, if needed. Remove baked bread from pan and cool on wire rack. Store bread in freezer; bring to room temperature before serving. NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour. Source: "http://bread.betterrecipes.com/greek-style-bread-1-1-2-pound-recipe.html" Start to Finish Time: "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 7g Fat (23.2% calories from fat); 9g Protein; 39g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 173mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat. --------------- MESSAGE bread-bakers.v114.n026.7 --------------- From: Reggie Dwork Subject: Pumpkin Bread #3 Date: Sun, 06 Jul 2014 17:10:45 -0700 * Exported from MasterCook * Bread, Pumpkin #3 Recipe By :Alton Brown Serving Size : 18 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups sugar 3/4 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 3 cups shredded fresh pumpkin 1 cup toasted pumpkin seeds Preheat the oven to 325F. Sift the flour, cinnamon, baking soda, baking powder, and salt together. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3" loaf pan. If your pan is not non-stick coat it with butter and flour. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325F., but bake for 30 minutes. Yield:1 loaf or 1 1/2 dozen small muffins Start to Finish Time: "1:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 11g Fat (41.5% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v114.n026 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved