Date: Mon, 22 Sep 2014 09:34:58 GMT -------------- BEGIN bread-bakers.v114.n037 -------------- 001 - Ellen Lee Subject: Re: Yeast-raised Banana Bread Date: Mon, 15 Sep 2014 09:54:29 -0400 Question about Yeast-raised Banana Bread for Diane B: Is bread baked immediately after transfer to bread pan after first rise, or is there a second rise before baking? Ellen Lee --------------- MESSAGE bread-bakers.v114.n037.2 --------------- From: Reggie Dwork Subject: Chocolate Chocolate Chocolate Chip Muffins Date: Wed, 03 Sep 2014 11:46:19 -0700 * Exported from MasterCook * Bread, Chocolate Chocolate Chocolate Chip Muffins Recipe By :from Joy the Baker Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- (1 stick) 5 ounces semisweet chocolate -- coarsely chopped 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 cup packed brown sugar 2 large eggs 2/3 cup buttermilk 1 cup semi-sweet chocolate chunks -- (6 ounces) 1/2 cup white chocolate chips -- (96 grams) (Note: I used Nestle semi-sweet and white chocolate chips) (Note: You can use 1 tsp instant espresso powder in place of the vanilla extract) Preheat oven to 350F. Prep a muffin pan. Joy's recipe says it yields 12 muffins, but I must have made mine a bit smaller and got 16 muffins. Create a double boiler (place some water in a saucepan and bring to a simmer) and place the butter (chopped into about 8 pieces) and 5 ounces of chocolate into a heatproof bowl over the simmering water. Don't let the bowl touch the water. Melt the butter and chocolate together, stirring together. Once melted, remove and set aside to cool a bit while you mix the rest of the ingredients. In a medium bowl, whisk together the dry ingredients: flour, baking powder, soda, salt. Whisk the brown sugar into the chocolate mixture. Follow with the eggs, buttermilk, vanilla. Add the flour mixture all at once and fold together. Don't overmix. Add the chocolate chunks. Dish into muffin tin. Bake for 18-20 minutes - until a toothpick comes out clean. Remove from pan after 5 minutes and place muffins on wire rack to cool completely. When the muffins are cool (or as long as you can wait), melt the white chocolate like you did the semi-sweet chocolate. Note that white chocolate melts at a lower temperature. Once melted, have fun drizzling it over the muffins. Source: "foodlibrarian.com" S(Internet Address): "http://www.foodlibrarian.com/2012/10/chocolate-chocolate-chocolate-chip.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 366 Calories; 19g Fat (44.9% calories from fat); 5g Protein; 48g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 346mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n037.3 --------------- From: Reggie Dwork Subject: Crunchy Crackers Date: Sat, 06 Sep 2014 05:51:50 -0700 * Exported from MasterCook * Bread, Crunchy Crackers Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crackers: 7/8 cup lukewarm water -- to 1C 1 1/2 cups King Arthur White Whole Wheat Flour 1 cup King Arthur Unbleached All-Purpose Flour 2 tablespoons sugar -- or non-diastatic malt powder 1 teaspoon instant yeast 1 teaspoon salt 2 tablespoons whole milled flax or whole flax seeds 2 tablespoons sesame seeds -- or whole flax seeds Topping: 1/2 cup sunflower seeds -- midget preferred* 1/4 cup whole flax seeds -- * golden preferred sea salt -- or your favorite flavored salt, if desired *Use golden flax seeds, if possible. *Substitute 3/4 cup artisan bread topping + 1/4 cup whole flax seeds for the sunflower, sesame, and flax seeds, if desired. *Substitute 1/4 cup golden flax seeds for the flax and sesame, if desired. 1) To make the dough: Mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry. 2) Knead in the seeds. 3) Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit. 4) Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14" x 9", a generous 1/8" thick. This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough. 5) For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough. 6) If you don't have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt, if desired. Crush the sea salt between your fingers or grind it in a salt mill if it's very coarse. 7) Prick the dough over with a fork, and cut it into rectangles, whatever size you like. Pull the crackers apart just a bit; you don't need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350F; they'll get just a bit puffy. 8) Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they're completely cool, break apart, if necessary, and store airtight. Yield: two 14" x 9" sheets of crackers. Hands-on time: 20 mins. to 35 mins. Baking time: 35 mins. to 50 mins. Total time: 1 hrs 35 mins. to 2 hrs 5 mins. Tips from our bakers These crackers can also be made using our 12-Grain Artisan Bread Flavor. Simply substitute 1/2 cup of the flavor for 1/2 cup of the white whole wheat flour, and omit the 4 tablespoons (1/4 cup) seeds - the bread flavor is a quick and easy stand-in. Yield: two 16" x 11" sheets of crackers. Description: "This recipe mimics an extra-crunchy, seed-topped whole-gain cracker you may find at your supermarket. These are great for spreads and dips of all kinds." Source: "kingarthurflour.com" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 2g Fat (30.2% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n037.4 --------------- From: Reggie Dwork Subject: No Knead Sandwich Bread Date: Wed, 03 Sep 2014 23:45:06 -0700 * Exported from MasterCook * Bread, No Knead Sandwich Recipe By :Amy Palanjian Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups bread flour 3 cups whole wheat flour 1/4 cup flax seed meal 2 teaspoons active dry yeast -- or instant 1 1/2 tablespoons salt 3 cups warm water Mix the ingredients together and let sit for at least 5 hours at room temperature. (I always activate my yeast in one cup of the warm water with a tiny sprinkling of sugar just to be sure it's working.) Divide dough in half and shape into loaves and place into greased 9dough has risen to about the top of the pan. Bake at 450F for 30 minutes, remove from oven and pan and let cool on wire racks. Source: "recipe.com" S(Internet Address): "http://www.recipe.com/blogs/cooking/no-knead-sandwich-bread-the-easy-bead-anyone-can-master/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 1g Fat (8.0% calories from fat); 4g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 322mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v114.n037.5 --------------- From: Reggie Dwork Subject: Cranberry Apple Nut Bread Date: Sat, 06 Sep 2014 05:58:57 -0700 * Exported from MasterCook * Bread, Cranberry Apple Nut Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 teaspoon vanilla 3/4 cup vegetable oil 1/2 cup milk 3 cups flour 1 3/4 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 3 cups Granny Smith apples 1 cup chopped walnuts 1 1/2 cups cranberries Glaze: 1 cup powdered sugar 2 tablespoons lemon juice Mix liquids together in one bowl and dry in another. Gradually add dry to liquid until mixed, and beat on low speed for 3 min. Stir in apples and nuts. Last, fold in cranberries. Spoon into sprayed loaf pans (any size) to about 1/2 full. Bake at 350F for about 1 hr, or until browned, and bread pops back when touched. Spoon glaze over top, if desired. Serves 16 Source: "Pacific Rim Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 371 Calories; 16g Fat (38.3% calories from fat); 6g Protein; 52g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n037.6 --------------- From: Reggie Dwork Subject: Easy Cinnamon Bread #1 Date: Mon, 08 Sep 2014 02:42:06 -0700 * Exported from MasterCook * Bread, Easy Cinnamon #1 Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages refrigerated pizza dough -- (1 lb ea)* 1 tablespoon cinnamon 1 cup sugar 8 tablespoons butter -- melted, 1 stick, plus more for the pan * or make your own recipes for (two) 1 lb loafs of pizza dough Make a sweet breakfast bread starting with 2 (1-pound) packages of refrigerated pizza dough and adding cinnamon, sugar and butter. Yield: Makes 8 servings Heat oven to 375F. Tear off small bits of the dough and roll them into 1 to 1 1/2" balls. Place the balls on a plate. Combine the cinnamon and sugar in a bowl. Dip each ball in the butter, then in the cinnamon sugar. Transfer the balls to a buttered Bundt pan. Drizzle any remaining butter over the top and sprinkle with any remaining cinnamon sugar. Bake until golden brown, about 40 minutes. Remove from oven and let cool for 5 minutes. Place a plate on top of the pan and carefully flip it over. Tap the bottom to release the bread. Transfer to a plate and let people pull the bread apart with their fingers. Source: "Paul Jehlen, Real Simple, Dec 2007" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 395 Calories; 14g Fat (31.1% calories from fat); 6g Protein; 63g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 120mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- END bread-bakers.v114.n037 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved