Date: Mon, 29 Dec 2014 08:20:24 GMT -------------- BEGIN bread-bakers.v114.n051 -------------- 001 - Reggie Dwork Subject: Berry-Almond Quick Bread Date: Fri, 26 Dec 2014 13:34:05 -0800 * Exported from MasterCook * Bread, Berry-Almond Quick Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole-wheat pastry flour -- (see Note) or whole-wheat flour 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1 cup nonfat buttermilk -- (see Tip) 2/3 cup brown sugar 2 tablespoons butter -- melted 2 tablespoons canola oil 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 cups berries -- (whole blackberries, blueberries, raspberries; diced strawberries), fresh or frozen 1/2 cup chopped toasted sliced almonds -- (see Tip), plus more for topping if desired This wholesome quick-bread recipe is just what you need; whatever berries you have on hand go into a versatile, whole-grain buttermilk batter that can be baked into muffins, loaves or even doughnutlike mini Bundts. Preheat oven to 400F for muffins, mini loaves and mini Bundts or 375F for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in another large bowl until well combined. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add berries and almonds. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional almonds, if desired. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes. TIPS & NOTES Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. | Equipment: Pan options: 1 large loaf (9-by-5-inch pan); 3 mini loaves (6-by-3-inch pan, 2-cup capacity); 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake); 12 muffins (standard 12-cup, 2 1/2-inch muffin pan) Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at King Arthur Flour, (800) 827-6836, bakerscatalogue.com Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk. To toast sliced almonds: cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Source: "From EatingWell: October/November 2005" S(Internet Address): "http://www.eatingwell.com/recipes/berry_almond_quick_bread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 8g Fat (32.7% calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n051.2 --------------- From: Reggie Dwork Subject: Banana-Blueberry Muffins Date: Fri, 26 Dec 2014 14:44:15 -0800 * Exported from MasterCook * Muffins, Banana-Blueberry Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup nonfat buttermilk -- or low-fat 3/4 cup packed light brown sugar 1/4 cup canola oil 2 large eggs 1 cup mashed ripe bananas -- (about 3 medium) 1 1/4 cups whole-wheat pastry flour -- (see Note) 1 cup all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 1/4 cups blueberries -- fresh or frozen Preheat oven to 400F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. 2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving. Tips & Notes Make Ahead Tip : Wrap and store at room temperature for up to 2 days or freeze for up to 1 month. To defrost and heat frozen muffins, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds. Source: "From EatingWell: July/August 2010" S(Internet Address): "http://www.eatingwell.com/recipes/banana_blueberry_muffins.html" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 6g Fat (22.6% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 237mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n051.3 --------------- From: Reggie Dwork Subject: Banana Nut Bread WW Date: Sun, 28 Dec 2014 08:47:04 -0800 * Exported from MasterCook * Bread, Banana Nut WW Recipe By :Originally published as Banana Nut Bread in HealthyCooking June/July 2011 Serving Size : 12 Preparation Time :0:20 Categories : Breads/Muffins/Rolls Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 1 cup mashed ripe bananas -- (2 medium) 3/4 cup silken soft tofu 1/4 cup canola oil 1 teaspoon vanilla extract 1/2 cup chopped walnuts Prep: 20 min. Bake: 50 min. + cooling Yield: 12 Servings Silken tofu is a wonderful egg substitute In a large bowl, combine the first five ingredients. In a small bowl, beat the sugar, bananas, tofu, oil and vanilla. Beat into dry ingredients just until moistened. Fold in walnuts. Transfer to an 8" x 4" loaf pan coated with cooking spray. Bake at 350F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices). Source: "www.tasteofhome.com/" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 9g Fat (31.2% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 140mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n051.4 --------------- From: Reggie Dwork Subject: Brown Butter Rye Scones Date: Sun, 28 Dec 2014 17:41:16 -0800 * Exported from MasterCook * Bread, Brown Butter Rye Scones Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 1/2 cup unsalted butter -- divided, (8 T) 1/2 cup 6-grain flakes -- NOTE 1/2 cup whole wheat Flour -- King Arthur Premium, (2 oz) 1 cup pumpernickle flour -- King Arthur organic, (3 5/8 oz) 1 tablespoon baking powder 3 tablespoons sugar 1/2 teaspoon salt 2 large eggs 1/3 cup milk Glaze: 2 tablespoons unsalted butter -- browned 3/4 cup confectioner's sugar 1/4 teaspoon vanilla-butternut flavor -- or 1/2 teaspoon vanilla extract 1 tablespoon milk -- to 2T, (1/2 to 1 oz) NOTE: Substitute old-fashioned (traditional) rolled oats for the 6-grain flakes, if desired. Although rye is often associated with bread, we think this classic grain has endless possibilities when introduced into other baking categories. In this scone, pumpernickel flour adds a subtle dimension to flavors from other grains. We enjoy the tasty wholesomeness of these scones served plain, but for over-the-top tastiness, we recommend adding the glaze. Hands-on time: 15 mins. to 20 mins. Baking time: 15 mins. to 18 mins. Total time: 35 mins. to 43 mins. 1) To make the brown butter: Melt, then cook 5 tablespoons of the butter in a saucepan over medium heat, swirling occasionally, until golden brown. Pour into a heatproof container, cool slightly, then freeze until solid, about 2 hours. 2) Preheat the oven to 425F. Line a baking sheet with parchment. 3) Combine the 6-grain flakes, flours, baking powder, sugar, and salt until well blended. 4) Work both the chilled brown butter and the additional 3 tablespoons butter into the flour mixture until unevenly crumbly. 5) Combine the eggs and milk, then mix into the flour-butter mixture. 6) Turn the dough out onto a floured surface and pat it into an 8" disk. Cut into 8 wedges and place on the baking sheet. 7) Bake the scones for 15 to 18 minutes, until golden. Cool slightly before glazing. 8) To make the glaze: Brown the butter as you did for the scones, then combine all the ingredients, adding enough milk to make a spreadable glaze. Glaze scones while still warm, and serve. 9) Store any leftover scones well-wrapped, at room temperature, for several days. Freeze for longer storage. Yield: 8 scones Source: "kingarthurflour.com" S(Internet address): "https://www.kingarthurflour.com/recipes/brown-butter-rye-scones-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 16g Fat (55.5% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 342mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n051.5 --------------- From: Reggie Dwork Subject: Cheddar Cornbread Focaccia Date: Sun, 28 Dec 2014 17:44:12 -0800 * Exported from MasterCook * Bread, Cheddar Cornbread Focaccia Recipe By : Serving Size : 12 Preparation Time :0:25 Categories : Bread Bread-Bakers Mailing List Grains Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 1 cup warm water -- (100 to 110F) 4 1/3 cups all-purpose flour -- or bread flour (or half of each type) 1 teaspoon salt 1 2/3 cups cornmeal -- plus 2 tablespoons cornmeal 4 tablespoons melted butter 1/4 cup honey 3 eggs 1 can whole kernel corn, frozen -- drained olive oil -- for greasing bowl 1 cup white cheddar cheese -- shredded In the bowl of a stand mixer fitted with the dough hook dissolve yeast in warm water. Add half of the flour and mix on low, add the salt, cornmeal, butter, honey, 2 of the eggs, and drained corn and continue mixing on low-medium speed. Turn speed down to low and add the remaining flour slowly. Turn the speed up to medium and knead 5 minutes. Generously grease a large bowl with olive oil and add the dough turning it to oil all sides. Cover with plastic wrap and let rise in a warm place until doubled about 1 + 1/2 hr. Grease a baking sheet and sprinkle with cornmeal. Turn the dough out onto the baking sheet and press/pat it out with your hands to fit the pan making it as even as you can. You can score the bread into 12 rolls using a greased knife, cutting halfway down through the dough. Cover with parchment paper or a greased piece of saran wrap and allow to rise again until doubled about 1 hr. Preheat oven to 375F. Whisk the remaining egg with a tablespoon of water and brush over top of dough. Sprinkle the cheese over top. Bake 22-25 min or until internal temperature reaches about 190F. Source: "cinnamonspiceandeverythingnice.com" Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 366 Calories; 9g Fat (22.5% calories from fat); 11g Protein; 60g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 296mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n051.6 --------------- From: Reggie Dwork Subject: Easiest Crusty Bread Date: Sun, 28 Dec 2014 17:48:08 -0800 * Exported from MasterCook * Bread, Easiest Crusty Recipe By :Mommy Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (plus more to work the bread) 1/4 teaspoon instant active yeast teaspoon salt cornmeal -- to dust top of loaf 1 1/2 cups water -- (pour it a little at a time you might not need all of it) Mix all the ingredients together except the cornmeal. The dough will be sticky. Put saran wrap over the mixing bowl tightly and let it set for 12-18 hours in about 70F. I set mine in the microwave for safe keeping. The dough will be ready when it is dotted with holes. Take dough out onto a floured surface and work it 2-3 times gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, wheat bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450F. Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Recipe yields: 1 1/2 pound loaf Source: "mommyskitchen.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; trace Fat (2.5% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 Grain(Starch);0 Lean Meat. --------------- MESSAGE bread-bakers.v114.n051.7 --------------- From: Reggie Dwork Subject: Happy New Year Date: Mon, 29 Dec 2014 00:14:41 -0800 We wish you all the very best in the coming New Year. Reggie & Jeff --------------- END bread-bakers.v114.n051 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved