Date: Tue, 2 Sep 2014 02:55:09 GMT -------------- BEGIN bread-bakers.v114.n034 -------------- 001 - Lobo - sunflower bread 002 - Reggie Dwork Subject: sunflower bread Date: Sun, 24 Aug 2014 14:46:05 -0600 I recently traveled to Norway and had sunflower bread that had the sunflower seed taste so infused through it that I thought there must be sunflower flour. I tried grinding sunflower seeds in the coffee grinder that I use to grind wheat berries. BIG mistake ... it got all clumped up. I have yet to go to the health food store to look for sunflower flour, but am writing while I think of it to ask if it even exists and where you all might get it. And ... any recipes for sunflower bread? ... not just with sunflower seeds added, that's not enough to give it the flavor I want. Thanks. Lois --------------- MESSAGE bread-bakers.v114.n034.2 --------------- From: Reggie Dwork Subject: Italian Bread Bowls Date: Thu, 28 Aug 2014 22:28:49 -0700 * Exported from MasterCook * Bread Bowls, Italian Recipe By : Serving Size : 8 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 2 1/2 cups warm water -- (110F/45C) 2 teaspoons salt 2 tablespoons vegetable oil 7 cups all-purpose flour 1 tablespoon cornmeal 1 egg white 1 tablespoon water 1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. 2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. 3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 min. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 min. 4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4" round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 min. 5. Preheat oven to 400F (200C). In a small bowl, beat together egg white and 1T water; lightly brush the loaves with half of this egg wash. 6. Bake in preheated oven for 15 min. Brush with remaining egg mixture, and bake 10 to 15 more min or until golden. Cool on wire racks. 7. To make bowls: Cut a 1/2" thick slice from top of each loaf; scoop out centers, leaving 3/4" thick shells. Fill bread bowls with hot soup and serve immediately. Description: "These cutelittle bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired" Source: "allrecipes.com" Start to Finish Time: "2:15" T(cook): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 439 Calories; 5g Fat (9.5% calories from fat); 12g Protein; 85g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 545mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v114.n034.3 --------------- From: Reggie Dwork Subject: Homemade Bread Machine Bagels #1 Date: Thu, 28 Aug 2014 22:32:21 -0700 * Exported from MasterCook * Bread Machine Bagels, Homemade #1 Recipe By :by MERISSA Serving Size : 0 Preparation Time :0:00 Categories : Bread Machine Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups warm water 1 1/2 teaspoons salt 2 tablespoons sugar 3 cups flour 2 1/4 teaspoons yeast Add ingredients in order listed to the bread machine. Run on a "Dough" cycle. After the cycle finished take out the dough and let it rest for a minute. Form the dough into 9 balls. Put your finger through the middles. Flatten the bagels around the holes. Let them rise for 10 minutes in a warm place with a clean towel over the top. Drop the bagels in boiling water with a little bit of sugar added. Boil for 1 minute on each side of the bagels. After you remove the bagel from the water lay on a greased, cornmeal sprinkled cookie sheet. Brush the tops with eggwhites. Bake at 375F for 20 -25 or until browned on the tops. They aren't the prettiest to look at but they sure are light and fluffy! Source: "Little House Living" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1488 Calories; 4g Fat (2.5% calories from fat); 42g Protein; 315g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 3218mg Sodium. Exchanges: 19 Grain(Starch); 1/2 Lean Meat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n034.4 --------------- From: Reggie Dwork Subject: Strawberry Bread #1 Date: Thu, 28 Aug 2014 22:35:08 -0700 * Exported from MasterCook * Bread, Strawberry #1 Recipe By :by Susan Whempner Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For bread: 1 1/2 cups flour 3/4 cup sugar 1/2 teaspoon salt 2 teaspoons baking soda 1 egg milk 1/3 cup canola oil 1/2 Tahitian Vanilla Bean seeds -- Marx Foods 1/2 cup chopped strawberries -- (thawed frozen or use fresh) For glaze: 1/4 cup strawberries -- 2 2 tablespoons cream 1 cup powdered sugar 1/2 vanilla bean seeds 3 teaspoons cream -- or 4t Preheat the oven to 350F. Chop the strawberries and set aside. In a mixing bowl, sift together the flour, sugar, salt and baking powder and set aside. Whisk the egg in a measuring cup and add enough milk to make 1 cup. Whisk together the oil, egg and milk, and vanilla bean seeds. Add to dry ingredients and mix until combined. Gently fold in the chopped strawberries. Bake for 45 minutes to 1 hour, or until done and top is golden. Cool completely. For the glaze, put 1/4 cup of strawberries and 2 tablespoons of cream in a food processor and pulse until pureed. You will only need 3 teaspoons of this mixture. You can freeze the rest and add it to your next smoothie! In a small mixing bowl, measure out 1 cup of powdered sugar, vanilla bean seeds, 3 teaspoons of strawberry puree and 3 - 4 teaspoons cream. Mix well and drizzle over the cooled loaf. - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 144 Calories; 5g Fat (31.3% calories from fat); 2g Protein; 23g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 204mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n034.5 --------------- From: Reggie Dwork Subject: Almost Virgilio's Bread Date: Thu, 28 Aug 2014 22:40:26 -0700 * Exported from MasterCook * Bread, Almost Virgilio's Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups semolina flour -- (7/8 oz) 1/2 cup All-purpose flour -- King Arthur Unbleached, (2 1/2 oz),plus 2 tablespoons All-purpose flour -- unbleached 1 1/2 teaspoons yeast -- instant 1 teaspoon salt 1 tablespoon sugar 3/4 cup water -- room temp, (6 oz) 1 tablespoon extra virgin olive oil For Topping the Shaped Loaf: 1 egg white -- beaten Sesame seeds -- for topping Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for dough or manual cycle and press start. Check the dough's consistency about 7 min after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. When the cycle is complete, turn the dough out and divide it into six equal pieces. Round each piece into a ball and shape each into an oval "finger" about 6" long. Place the long sides on the ovals side-by-side about 3/4" apart on a parchment-lined baking sheet. Cover with greased plastic and let the loaf rise in a warm place for about 45 min, or until the dough fingers have ex[panded enough to tough one another. Brush the risen loaves gently with the beaten egg white and sprinkle with the sesame seeds. Bake in the center of a preheated 375F oven until the bread is golden, about 25 - 30 min. Remove from the oven. Cool on a rack before slicing. Yield: 6 sm loaves Weight Watcher Points 6 Source: "The Baking Sheet, Spring 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 3g Fat (12.3% calories from fat); 7g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 366mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : I have found a recipe that is a near match to the bread I remember at Virgilio's. It's not quite the same, but it will do when a long car ride to the ocean isn't in the plans. Robyn Sargent (Virgilio's Bakery and Cafe has always been in Gloucester, Mass on MainSt.) --------------- MESSAGE bread-bakers.v114.n034.6 --------------- From: Reggie Dwork Subject: Almond Apple Bread Date: Thu, 28 Aug 2014 22:43:06 -0700 * Exported from MasterCook * Bread, Almond Apple Recipe By :Reeni Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- at room temperature 1/2 cup brown sugar 1/3 cup granulated sugar 2 eggs -- well-beaten 2 cups all-purpose flour -- (substitute half with King Arthur White Whole Wheat if desired) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon salt 1 cup milk 1/4 cup sour cream 2 cups apples -- diced small 2/3 cup sliced almonds -- chopped, plus additional 1/3 cup for sprinkling over top, if desired Preheat oven to 350F. Grease and flour and 8 x 5" loaf pan. Sift together flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; set aside. Beat butter and sugars together until fluffy then beat in eggs. Add flour mixture to egg mixture in three batches, alternating with milk and lastly sour cream. Add a spoon of flour to the apples and toss to coat to help prevent them from sinking to the bottom. Stir in apples and almonds. The batter will be stiff. Spoon into prepared pan and sprinkle almonds over top. Bake for 55 to 60 minutes or until a toothpick inserted in middle comes out clean and top is nicely browned. Cool thoroughly; best not to slice when warm. Description: "Each slice is like a work of art, packed with a mosaic of fresh, diced apples and crunchy almonds." S(Internet Address): "http://www.cinnamonspiceandeverythingnice.com/almond-apple-bread-with-rum-raisin-cream-cheese/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 11g Fat (38.6% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 301mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v114.n034 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved