Date: Sat, 23 Aug 2014 06:40:28 GMT -------------- BEGIN bread-bakers.v114.n033 -------------- 001 - Reggie Dwork Subject: Apricot-Nut Bread Date: Sun, 17 Aug 2014 09:02:58 -0700 * Exported from MasterCook * Bread, Apricot-Nut Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups coarsely chopped dried apricots -- divided 1/4 cup apricot nectar -- or apple juice 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg 2 large egg whites 1/2 cup sugar 2/3 cup nonfat plain yogurt 3 tablespoons hazelnut oil -- or canola oil 1 tablespoon freshly grated lemon zest 1 teaspoon vanilla extract 3/4 cup golden raisins 1/2 cup coarsely chopped hazelnuts -- or walnuts, toasted (see Tip) Preheat oven to 350F. Coat a 9-by-5" loaf pan with cooking spray; set aside. Combine 1/2 cup apricots and nectar (or juice) in a small saucepan. Bring to a simmer, remove from heat and let stand for 10 minutes. Transfer the apricots and their liquid to a food processor and process until a chunky puree forms. (You should have about 1/2 cup puree.) Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, egg whites, sugar, yogurt, oil, lemon zest, vanilla and the apricot puree in another large bowl. Stir the apricot mixture into the dry ingredients just until combined. Fold in raisins, hazelnuts and the remaining 1 cup chopped apricots. (The batter will be thick.) Turn the batter out into the prepared pan, smoothing the top. Bake until the top is golden brown and a skewer inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes. Loosen the edges and invert the loaf onto a wire rack to cool. Tips & Notes Tip: To toast chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Makes: 1 loaf, for 16 slices Source: "eatingwell.com" S(Internet Address): "http://www.eatingwell.com/recipes/apricot_nut_bread.html" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 214 Calories; 6g Fat (24.1% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 258mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n033.2 --------------- From: Reggie Dwork Subject: Salsa Cornbread Date: Sun, 17 Aug 2014 10:56:36 -0700 * Exported from MasterCook * Bread, Salsa Cornbread Recipe By : Serving Size : 10 Preparation Time :0:35 Categories : Bread Grains Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 cup cornmeal 2 teaspoons baking powder 1/2 teaspoon salt Freshly ground pepper -- to taste 3 large eggs -- lightly beaten 1/2 cup buttermilk -- or equivalent buttermilk powder 1 tablespoon butter -- melted 1 tablespoon honey 1/2 cup drained canned corn kernels 1 small onion -- diced 1/2 cup chopped tomato 1 clove garlic -- minced 1 jalapeno pepper -- seeded and minced 1/2 cup grated Cheddar cheese Preheat oven to 425F. Place a 9" cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm. Tips & Notes Tip: If you do not have an ovenproof skillet of the correct size, use an 8-by-8" glass baking dish. Do not preheat the empty baking dish in the oven before filling it. Source: "eatingwell.com" S(Internet Address): "http://www.eatingwell.com/recipes/salsa_cornbread.html" Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 172 Calories; 5g Fat (26.2% calories from fat); 7g Protein; 25g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n033.3 --------------- From: Reggie Dwork Subject: Fig Anise Rolls Date: Sun, 17 Aug 2014 11:27:49 -0700 * Exported from MasterCook * Bread, Fig Anise Rolls Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Gluten-Free Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk, 2% lowfat 1/3 cup molasses 3 tablespoons canola oil -- divided, plus 1 teaspoon canola oil 3/4 cup yellow cornmeal -- plus more for sprinkling 1/2 cup warm water -- (110-115F) 2 1/4 teaspoons active dry yeast -- or 1 pkg 2 1/4 cups all-purpose flour -- plus more if needed 2 cups whole-wheat flour 1 cup chopped dried figs 1 1/2 teaspoons anise seed -- plus more for sprinkling 1 1/4 teaspoons salt 1 large egg white -- beaten, for brushing Combine milk, molasses and 3 tablespoons oil in a medium saucepan. Bring to a boil and transfer to a large bowl; stir in 3/4 cup cornmeal. Let stand until an instant-read thermometer registers between 115F and 120F, 15 to 20 minutes. Place water in a small bowl and sprinkle yeast on top. Let stand until the yeast dissolves and looks foamy, about 5 minutes. Stir the yeast into the cornmeal mixture. Using a wooden spoon, gradually stir all-purpose flour, whole-wheat flour, figs, 1 1/2 teaspoons aniseed and salt into the cornmeal mixture until the dough begins to come together but still looks dry. Turn the dough out onto a lightly floured surface and knead until smooth, adding more all-purpose flour by the tablespoonful if needed to prevent sticking, about 10 minutes. Form the dough into a ball. Coat another large bowl with the remaining 1 teaspoon oil. Add the dough and turn to coat. Cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free place until almost doubled, about 1 1/2 hours. Gently punch the dough down. Coat two 9" round cake pans or a 9-by-13" baking pan with cooking spray. Shape the dough into an 18" long log and cut into 18 equal pieces. Working with one piece at a time, gather and pinch the edges together, shaping it into a rough ball. Place each ball, pinched-side down, on a clean work surface. To shape the dough into a tighter ball, slightly cup your hand over it and move the ball around with a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight. (If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls. Reroll once the dough relaxes.) Place the rolls in the prepared pans (or pan). Cover with plastic wrap. Let rise until almost doubled, 1 1/4 to 1 1/2 hours. Preheat oven to 400F. Brush the tops of the rolls with egg white (you'll have some left over). Sprinkle with cornmeal and aniseeds, if desired. Place the rolls in the oven and immediately reduce heat to 350F. Bake until golden brown, 25 to 30 minutes. Let cool in the pan for 10 minutes. Turn out onto a wire rack and let cool. Serve warm or at room temperature. Tips & Notes Make Ahead Tip : Store cooled rolls in an airtight container for up to 1 day. Or individually wrap and freeze in an airtight container for up to 3 months. Reheat stored rolls at 350F. S(Internet Address): "http://www.eatingwell.com/recipes/fig_anise_rolls.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 4g Fat (15.3% calories from fat); 5g Protein; 39g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 164mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n033.4 --------------- From: Reggie Dwork Subject: Grissini Date: Sun, 17 Aug 2014 12:22:27 -0700 * Exported from MasterCook * Bread, Grissini Recipe By : Serving Size : 24 Preparation Time :0:45 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups lukewarm water 2 teaspoons sugar 1 tablespoon active dry yeast 1 3/4 cups whole-wheat flour -- preferably white-whole wheat (see Shopping Tip) 1 3/4 cups all-purpose flour -- plus more for dusting (1 3/4 to 2) 4 tablespoons extra-virgin olive oil -- divided 1 1/2 teaspoons coarse salt -- divided Stir water and sugar in a large bowl until the sugar is dissolved. Add yeast and let stand for 10 minutes; it should bubble (if it doesn't, throw it out and start over with fresh yeast). Add whole-wheat flour, 1 3/4 cups all-purpose flour, 2 tablespoons oil and 1 teaspoon salt. Mix with a wooden spoon and, eventually, your hands until combined. Add up to 1/4 cup more all-purpose flour if the dough seems sticky. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, at least 5 minutes. Lightly oil a clean large bowl. Gather the dough into a ball; place it in the bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Position racks in the upper and lower thirds of oven; preheat to 375F. Coat 2 large baking sheets with cooking spray. Cut the dough into 12 equal pieces. Stretch and roll each piece to about 24" long and approximately 3/8" thick. Cut each piece in half to make 2 dozen 12" long breadsticks. Place about 1/2" apart on the prepared baking sheets. Brush both sides of the breadsticks with the remaining 2 tablespoons oil and sprinkle with the remaining 1/2 teaspoon salt. Bake the breadsticks for 15 minutes. Gently turn each breadstick over. Continue baking until crisp and golden brown, 15 to 20 minutes more. Tips & Notes Make Ahead Tip : Tightly wrap cooled breadsticks in plastic wrap and keep for up to 5 days. Source: "eatingwell.com" S(Internet Address): "http://www.eatingwell.com/recipes/grissini.html" Start to Finish Time: "2:40" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 86 Calories; 3g Fat (26.0% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 118mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n033 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved