Date: Sat, 29 Nov 2014 09:55:54 GMT -------------- BEGIN bread-bakers.v114.n047 -------------- 001 - Diane B Subject: Re: sourdough crackers Date: Sun, 23 Nov 2014 10:25:09 -0800 >From: Haack Carolyn >Subject: sourdough crackers >Date: Sat, 22 Nov 2014 08:16:21 -0800 > >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. This is the real key to crisp crackers, shortbreads, and biscotti: to bake them a second time. You don't have to let the crackers or cookies cool completely, but for best results and least fuss, let the oven cool to 200-225 F, and put the crackers into that for 20-30 minutes; for thicker shortbreads and biscotti, I put them in for 60 minutes or more. This dries them out without further browning or risk of burning. Another trick for adding a crumbly crispness to crackers or cookies is mixing in 10-20% rice flour. --diane in los angeles http://debunix.net/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v114.n047.2 --------------- From: Reggie Dwork Subject: Blueberry Zucchini Bread Date: Mon, 24 Nov 2014 14:21:27 -0800 * Exported from MasterCook * Blueberry Zucchini Bread Recipe By :LAUJRA Serving Size : 24 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Fruit Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon ground cinnamon 1 pint fresh blueberries Preheat oven to 350F (175C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Description: ""Blueberries and zucchini baked up into delicious little summertime bread loaves!" Source: "allrecipes.com" S(Internet Address): "http://allrecipes.com/Recipe/Blueberry-Zucchini-Bread" Yield: "4 mini-loaves" Start to Finish Time: "1:45" T(Cook Time): "0:50" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 230 Calories; 10g Fat (38.5% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 133mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n047.3 --------------- From: Reggie Dwork Subject: Cowboy Bread Date: Mon, 24 Nov 2014 15:23:37 -0800 * Exported from MasterCook * Bread, Cowboy Recipe By :Kasienko Serving Size : 8 Preparation Time :1:30 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup boiling water 3/4 cup cold milk 1 teaspoon white sugar 1 1/2 teaspoons active dry yeast 1 egg -- beaten 2 tablespoons butter -- melted and cooled 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 4 cups all-purpose flour In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve. Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size. Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10" in diameter. Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread from 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving. Description: "Similar to pita breads, this is a round fried bread which supposedly traces its origins back to the great American West." Source: "allrecipes.com" S(Internet Address): "http://allrecipes.com/Recipe/Cowboy-Bread" Start to Finish Time: "1:40" T(Cook Time): "0:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 5g Fat (16.1% calories from fat); 8g Protein; 50g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 118mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n047.4 --------------- From: Reggie Dwork Subject: Banana-Flax Bread Date: Mon, 24 Nov 2014 17:05:21 -0800 * Exported from MasterCook * Bread, Banana-Flax Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 2 sticks unsalted butter -- at room temperature 1/2 cup sugar 4 eggs -- beaten 1 tablespoon pure vanilla extract 6 overripe bananas -- mashed 2 cups whole wheat flour 2 cups all-purpose flour 2 tablespoons ground flax seed -- plus 2 teaspoons ground flax seed 2 teaspoons salt Preheat the oven to 350F. Coat four 6" loaf pans with cooking spray. using a stand mixer fitted with the whisk attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. reduce the speed to medium and mix in the eggs one at a time, then the vanilla. fold in the mashed bananas. In a medium bowl, whisk both flours, flaxseed, baking soda and salt. with the mixer running on low speed, gradually add the flour mixture to the butter mixture. Beat until just combined (do not overmix). Divide the batter among the prepared loaf pans. Bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes for 6" loaves (or 1 hour for 9" loaves). Let cool in pans on a wire rack. Yield: 4 6" (or 2 9") loaves Source: "rachaelraymagcom" S(Internet address): "http://www.rachaelraymag.com/recipe/banana-flax-bread/" Start to Finish Time: "0:40" T(bake): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1212 Calories; 56g Fat (40.3% calories from fat); 25g Protein; 161g Carbohydrate; 15g Dietary Fiber; 336mg Cholesterol; 1151mg Sodium. Exchanges: 6 Grain(Starch); 1 Lean Meat; 2 1/2 Fruit; 10 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n047.5 --------------- From: Reggie Dwork Subject: DIY Corn Muffin Mix Date: Mon, 24 Nov 2014 17:46:59 -0800 * Exported from MasterCook * Muffin, DIY Corn Muffin Mix Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups flour 1 cup sugar 4 cups cornmeal 1/4 cup baking powder 1 tablespoon salt 1 teaspoon cinnamon Whisk together all ingredients and store in airtight container--makes enough mix for 5 dozen muffins. (To make 1 dozen, whisk 1 cup milk, 2 eggs, 4 tbsp. melted butter and 1 tsp. vanilla into 2 1/4 cups muffin mix just until blended; transfer to greased muffin pan and bake at 400F for 15 minutes.) S(Internet Address): "http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/fast-recipes/diy-corn-muffin-mix" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; trace Fat (2.7% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 205mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n047 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved