Date: Sun, 23 Nov 2014 07:05:26 GMT -------------- BEGIN bread-bakers.v114.n046 -------------- 001 - Reggie Dwork Subject: Persimmon Bread Date: Wed, 19 Nov 2014 15:52:49 -0800 * Exported from MasterCook * Bread, Persimmon Recipe By :www.davidlebovitz.com Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Holidays Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups sifted flour 1 1/2 teaspoons salt 2 teaspoons baking soda 1 teaspoon ground nutmeg 2 cups sugar -- to 2 1/2c, or to taste 1 cup unsalted butter -- (2 sticks), melted and cooled to room temperature 4 large eggs -- at room temperature, slightly beaten 2/3 cup cognac -- bourbon or whiskey 2 cups persimmon pulp 2 cups walnuts -- or pecans, toasted and chopped 2 cups raisins -- or diced dried fruits, such as apricots, cranberries or dates Preheat oven to 350F. Butter two loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. In a large mixing bowl, sift together flour, salt, baking soda, nutmeg and sugar. Make a well in the center; stir in butter, eggs, cognac and persimmon puree. Stir in nuts and raisins. Pour mixture into prepared loaf pans; bake for 1 hour, or until toothpick inserted into the center comes out clean. Remove to racks to cool. Well-wrapped, these will keep for a week at room temperature. Loaves also freeze well. Source: "Recipe adapted from 'Beard on Bread' by James Beard" S(Internet address): "http://www.mercurynews.com/eat-drink-play/ci_26829916/recipe-persimmon-bread?source=pkg" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 454 Calories; 20g Fat (39.0% calories from fat); 8g Protein; 61g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 337mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n046.2 --------------- From: Reggie Dwork Subject: Cottage Cheese and Rosemary Bread Date: Fri, 21 Nov 2014 15:30:25 -0800 * Exported from MasterCook * Bread, Cottage Cheese and Rosemary Recipe By : Serving Size : 15 Preparation Time :0:30 Categories : Bread Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (105-115F) 2 tablespoons packed brown sugar 1 package active dry yeast 4 cups bread flour -- (not self-rising) 1 tablespoon coarse kosher salt 1 tablespoon dried rosemary 1/2 teaspoon black pepper 1 cup cottage cheese -- OR: ricotta cheese Prep 30 mins Rise 1 hr 30 mins Yield: 1 loaf (15 slices) Combine 1/4 cup of warm water, the brown sugar and yeast in small glass measuring cup; stir to dissolve yeast. Let stand 10 minutes or until the mixture is foamy. Stir together flour, salt, rosemary, pepper, remaining 3/4 cup warm water and cottage cheese in large bowl. Pour in yeast mixture. Stir together with wooden spoon until well combined. Using mixer fitted with dough hook, knead dough 8 minutes. Turn dough out onto lightly floured surface; knead by hand 2 minutes. (To knead dough without electric mixer, knead on lightly floured surface 8 to 10 minutes or until smooth and elastic.) Place dough in greased bowl; turn to thoroughly coat dough. Cover bowl with cloth towel or lightly oiled sheet of waxed paper. Let rise in warm place away from drafts until doubled in volume, about 1 hour. Punch dough down. Turn dough out onto lightly floured surface. Roll with lightly floured rolling pin or pat dough out into 15 x 9" rectangle. If dough pulls back, let it rest for 10 minutes. Lifting from short side, fold dough into thirds; place, seam side down, in nonstick 11-1/2 x 5-1/2 x 3" loaf pan with decorative braided bottom or 2 smaller regular loaf pans (see Note). Cover with cloth towel or oiled sheet waxed paper. Let rise until doubled in volume, 30 minutes. Heat oven to 400F. For crispier crust, place heavy pan with 2 to 3 cups water on floor of oven. Bake bread in 400F oven 30 minutes, or until loaf sounds hollow when thumped and golden brown (check after 20 minutes; if too brown, loosely cover with foil). Cool bread in pan on rack 10 minutes. Remove bread to rack; cool completely. If giving decorative pan, place bread, decorative bottom up, in pan and wrap as desired. Makes: 15 servings Yield: 1 loaf (15 slices) Prep 30 mins Rise 1 hr 30 mins Bake 400F 30 mins Source: "Familycircle.com" S(Internet address): "http://www.familycircle.com/recipe/breads/cottage-cheese-and-rosemary-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 1g Fat (5.6% calories from fat); 7g Protein; 29g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 490mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n046.3 --------------- From: Reggie Dwork Subject: Chocolate-Cherry Loaf Date: Fri, 21 Nov 2014 16:39:53 -0800 * Exported from MasterCook * Bread, Chocolate-Cherry Loaf Recipe By : Serving Size : 24 Preparation Time :0:20 Categories : Bread Desserts Fruit Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup cocoa powder 1/3 cup sugar -- plus 1 tablespoon 3/4 cup sugar 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1/3 cup oil 1/2 teaspoon almond extract 1 cup sour cream 1/2 cup dried cherries -- chopped 3 tablespoons mini chocolate chips 1. Heat oven to 350F. Coat 3, 5-3/4 x 3 x 2-1/8" loaf pans with nonstick cooking spray. 2. In small bowl, whisk cocoa powder, 1/3 cup of the sugar and 1/3 cup water until smooth. Set aside. 3. In a large bowl, whisk flour, baking powder, baking soda and salt. In a medium-size bowl, whisk together remaining 3/4 cup sugar, the eggs, oil and almond extract. Whisk in sour cream. 4. Stir sour cream mixture into flour mixture until blended. Stir 1-1/2 cups of the batter into the cocoa mixture, along with the chopped cherries, until no white streaks remain. Dollop alternating spoonfuls of batter into prepared pans. Swirl batters together with a butter knife until marbled in appearance. Top each loaf with 1 tablespoon mini chips. 5. Bake at 350F for 35 minutes, until toothpick inserted in center of loaves comes out clean. Cool loaves in pans on wire rack for 10 minutes, then remove directly to rack to cool completely. Note: Batter may be baked as one 9 x 5 x 3" loaf; increase baking time to 45 to 50 minutes; test center of loaf with a toothpick before removing. Source: "Familycircle.com" S(Internet address): "http://www.familycircle.com/recipe/breads/cottage-cheese-and-rosemary-bread/" T(bake): "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 6g Fat (36.0% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n046.4 --------------- From: Reggie Dwork Subject: Chocolate Almond Bread Date: Fri, 21 Nov 2014 16:51:29 -0800 * Exported from MasterCook * Bread, Chocolate Almond Recipe By : Serving Size : 24 Preparation Time :0:30 Categories : Bread Chocolate/Cocoa Desserts Nuts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/4 cup unsalted butter -- (1/2 stick) 1 teaspoon sugar -- plus 1 tablespoon 5 tablespoons sugar 1/4 ounce active dry yeast 2 large eggs 4 cups all-purpose flour 1/4 teaspoon salt Filling: 7 ounces almond paste -- (1 tube) 3/4 cup semisweet chocolate chips 1/4 cup heavy cream 1 teaspoon vanilla extract Prep: 30 mins Rise: 2 hrs Bake: 25 mins Dough 1. Ina small saucepan, combine 3/4 cup water, the butter and 1 teaspoon of the sugar. Heat over low heat just until butter is melted. Cool to warm room temp, 110F to 115F. Transfer to a large bowl and sprinkle yeast over butter mixture. Let stand 5 minutes, or until yeast is very foamy. 2. Whisk in eggs, 4 tablespoons of the remaining sugar, 1 cup of the flour and the salt until smooth. Whisk in another cup flour, then stir in 1 1/2 cups of the remainingflour. Knead in as much of the remaining 1/2 cup flour as possible to make a smooth dough. Knead 10 minutes. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 1/4 hours. 3. Punch down dough; let rest 10 minutes. Filling. In small saucepan, combine almond paste, chocolate chips and heavy cream. Cook over medium-low heat, stirring to break up large chunks. Remove from heat and whisk in vanilla extract. Let cool slightly. 4. Roll dough into two 14 x 10" rectangles. Divide Filling between dough rectangles, spreading out to within 1" of each edge. Starting on a long side, roll up one rectangle to enclose filling. Pinch all seams tightly to close, and tuck ends under; roll should be about 12" long. Repeat with second dough rectangle and remaining filling. Place loaves, seam-side down, on a foil-lined baking sheet. With a sharp knife, make slashes across dough. Cover with plastic and let rise on countertop for 45 minutes. 5. Heat oven to 375F. Sprinkle loaves with remaining tablespoon sugar. Bake at 375F for 25 minutes, or until browned. Let cool on pan for 15 minutes, then slice on the diagonal and serve slightly warm. Description: "These breads, rolls and biscuits bring a little something extra to your table for the holidays. Grab them while they're hot!" Source: "Familycircle.com" S(Internet address): "http://www.familycircle.com/recipe/chocolate-almond-bread/" T(rise): "2:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 7g Fat (35.4% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 31mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n046.5 --------------- From: Haack Carolyn Subject: sourdough crackers Date: Sat, 22 Nov 2014 08:16:21 -0800 Should certainly have sent the recipe, just been a few harried weeks. These are so easy, and keep well -- would make great holiday gifts. The original is lovely with rosemary, or sub rye flour and caraway for a different and very tasty alternative. Enjoy! Notes: 1. Use any herb combo you like, the whole wheat/rosemary or rye/caraway are just two guaranteed winners. 2. I mix the dried herbs with the starter and let sit for a while to re-hydrate, then complete the mixing. 3. While the recipe says chill for half-an-hour, I've had the dough in the 'frig for up to a couple of weeks and it's been fine. 4. While a zipper bag is not required, it makes for ease of rolling out into a rough rectangle and allows for longer storage. You could just fold the dough up in waxed paper if you're going to bake it right away. 5. Do roll out onto parchment paper, the crackers then transfer easily to the baking pan and then onto the cooling rack. 6. For maximum crispness, I toss ALL the cooled crackers back onto a pile on a baking sheet and roast again for about 10 minutes. This evens out the difference between center and edge crackers. Sourdough Crackers, from The Baking Sheet (King Arthur Flour), Summer 2013 1 cup King Arthur Whole Wheat Flour (or sub rye flour) 1/2 teaspoon sea salt 1 cup "discarded" sourdough starter 1/4 cup unsalted butter, at room temperature 2 T broken dried rosemary needles (if using rye flour, sub caraway seeds) Olive oil for brushing Coarse Kosher salt for topping Combine flour, salt, starter, butter and rosemary (or caraway) until a cohesive but not sticky dough forms. Pat out into a quart zipper bag, making a rectangle that fills the bag fully. Refrigerate flat at least 30 minutes. Preheat oven to 400F Using half the dough at a time, roll out onto lightly-floured parchment paper to 1/16" thickness. Edges will be uneven. Cut into 1-1/4" squares with a pizza cutter or long knife. Brush with olive oil and sprinkle lightly with coarse salt. Bake about 20 minutes, until beginning to brown around the edges. Cool on a rack; store in an air-tight container. --------------- MESSAGE bread-bakers.v114.n046.6 --------------- From: Reggie Dwork Subject: Cranberry Muffins - corrected Date: Sat, 22 Nov 2014 22:50:58 -0800 Oops - missed a '/' last week. It's 1/2 cup oats, not 12 cups. Thanks to and JRNatter for catching this. Reggie * Exported from MasterCook * Muffins, Cranberry Recipe By : Serving Size : 12 Preparation Time :0:17 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 spray cooking spray 1 1/4 cups all-purpose flour 1/2 cup uncooked old fashioned oats 1/4 cup sugar 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup nonfat vanilla yogurt 1/4 cup 1% skim milk 2 tablespoons egg substitute -- nonfat 1 tablespoon low calorie margarine -- melted 1/2 teaspoon vanilla extract 1/2 cup dried cranberries 1 tablespoon sugar If you gave up muffins because you were shocked by their calorie and fat content, listen up: Our delicious, healthier version has a fraction of the calories and fat. Preheat oven to 400F. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners. Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork, make a well in the center and set aside. Whisk yogurt, milk, egg substitute, margarine and vanilla together in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full. Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely. PointsPlus Value 3 Source: "WeightWatchers.com" S(Internet address): "https://www.weightwatchers.com/food/rcp/recipepage.aspx?recipeid=66751" T(bake): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items):403 Calories; 6g Fat (12.4% calories from fat); 16g Protein; 73g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 145mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v114.n046 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved