Date: Sun, 1 Feb 2015 09:42:37 GMT -------------- BEGIN bread-bakers.v115.n005 -------------- 001 - Reggie Dwork Subject: Zucchini-Pistachio Bread Date: Wed, 21 Jan 2015 10:56:06 -0800 * Exported from MasterCook * Bread, Zucchini-Pistachio Recipe By :Abigail Johnson Dodge Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Nuts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbs. unsalted butter -- softened, for the pan 9 oz. unbleached all-purpose flour -- (2 cups) plus more for the pan 3/4 cup granulated sugar 1 Tbs. baking powder 3/4 tsp. table salt 1 tsp. ground cinnamon 2/3 cup chopped toasted pistachios 1/2 cup whole milk 2 large eggs -- at room temperature 1 tsp. pure vanilla extract 1 1/2 cups coarsely grated zucchini -- squeezed dry 4 oz. unsalted butter -- (1/2 cup) melted and cooled Confectioners' sugar for dusting This tasty quick bread is the perfect destination for late-summer zucchini. Pistachios are the perfect flavor pairing here, and a dusting of confectioners' sugar adds a bit of sweetness to every bite. Position a rack in the lower third of the oven and heat the oven to 350F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2" or 9 x 5") loaf pan, tapping out any excess flour. In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Whisk until well blended. Stir in the pistachios. In a medium bowl, combine the milk, eggs, and vanilla. Add the zucchini and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended. Scrape the batter into the prepared pan and spread evenly. Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners' sugar. Store, covered, at room temperature for up to 2 days. Yields one loaf Serves 10 Source: "Fine Cooking Issue 125" S(Internet Address): "http://www.finecooking.com/recipes/zucchini-pistachio-bread.aspx?nterms=52404" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 320 Calories; 16g Fat (44.9% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 344mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n005.2 --------------- From: Reggie Dwork Subject: Whole Grain Maple Pumpkin Spice Baked Muffins Date: Wed, 21 Jan 2015 10:52:13 -0800 * Exported from MasterCook * Muffins, Whole Grain Maple Pumpkin Spice Baked Muffins (& Doughnuts) Recipe By :Monica Serving Size : 21 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat pastry flour -- (or see below) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon pumpkin pie spice 1 teaspoon cinnamon 1/2 teaspoon salt 3 large eggs -- whisked 15 ounces pureed pumpkin 1/2 cup packed brown sugar 1/2 cup maple syrup 1 teaspoon vanilla extract 1/4 cup olive oil 1/2 cup buttermilk -- (or see below) MAPLE SPICE FROSTING: 2 cups powdered sugar -- (use 1 1/2 cup for a thinner glaze) 1/2 cup maple syrup 1/2 teaspoon vanilla extract -- (use maple extract for stronger maple flavor) 1/4 teaspoon pumpkin pie spice -- (or cinnamon) pecans -- finely chopped, optional POWDERED SUGAR & SPICE COATING: 1/2 cup sugar 1 tablespoon pumpkin pie spice -- (or cinnamon) 1/3 cup butter -- melted Substitutions: For the 2 cups whole wheat pastry flour, substitute 1 cup regular whole wheat flour plus 1 cup all-purpose flour or 2 cups gluten free whole grain oat flour. For the 1/2 cup buttermilk, substitute 1/2 cup milk plus 1 1/2 tsp white vinegar; allow to sit 10 minutes before using. FOR DONUTS: Preheat oven to 425F. In large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In separate bowl, whisk eggs; then add pumpkin, brown sugar maple syrup, vanilla, olive oil and buttermilk; whisk just until smooth. Pour pumpkin mixture into flour mixture and whisk just until smooth. Coat doughnut pan with cooking spray. Fill doughnut cups with batter and rap the filled doughnut pan on the counter top a few times to remove any air bubbles and level out the batter. Fill full-size doughnut cups 2/3 full and bake 7 - 9 minutes. Fill mini doughnut cups 1/2 full and bake 4 - 6 minutes. Bake until a toothpick inserted in center comes out clean. Leave in pan for 5 minutes before removing and transferring to cooling rack. If baking multiple batches, re-coat pans with cooking spray each time. FOR MUFFINS: Preheat oven to 350F. Mix batter as explained above. Coat muffin pans with cooking spray. Fill full-size muffin cups 3/4 full and bake 18-20 minutes. Fill mini muffin cups 2/3 full and bake 14-16 minutes. Bake until a toothpick inserted in center comes out clean. Leave in pan for 5 minutes before removing and transferring to cooling rack. If baking multiple batches, re-coat pans with cooking spray each time. Doughnuts and muffins are best eaten freshly baked. However, they may be cooled completely, covered or wrapped (without glaze or frosting) and refrigerated for up to 3 days or frozen for up to 1 month. Donuts & muffins can be eaten plain or topped with a glaze or sugar coating. Choose from these options: MAPLE SPICE GLAZE. Combine powdered sugar, maple syrup, vanilla, and pumpkin pie spice in bowl. Whisk until smooth. Drizzle and spread with spoon on tops of full-size donuts or muffins. Tops of mini doughnuts & muffins can be dipped in glaze. Sprinkle with chopped pecans, if desired. Best if eaten right away. If stored, do not cover. SUGAR & SPICE COATING. Combine sugar and pumpkin pie spice in a closeable plastic bag and shake to combine. Brush full size donuts all over with melted butter and gently shake in sugar mixture until evenly coated. For mini donuts and muffins, dip in melted butter and toss in sugar mixture. For full-size muffins, dip the tops in butter and then in the sugar mixture. Best if eaten right away. If stored, do not cover. POWDERED SUGAR & SPICE COATING. Combine powdered sugar and pumpkin pie spice in a closeable plastic bag and shake to combine. Add donuts or mini muffins and shake gently until evenly coated. Best if eaten right away; if stored, toss in powdered sugar mixture again before serving. NUTRITIONAL INFORMATION: --One plain full size donut (plain): 118 calories, 3.3g fat, 20g carbs, 1.1g fiber, 8.9g sugars, 2.5g protein; Weight Watchers PointPlus: 3 --One mini donut (plain): 28 calories, .8g fat, 4.7g carbs, .2g fiber, 2.1g sugar, .6g protein; Weight Watchers PointPlus: 1 --One full size muffin (plain): 206 calories, 5.8g fat, 35g carbs, 1.9g fiber, 15.6g sugar, 4.4g protein; Weight Watchers PointPlus: 6 --One mini muffin (plain): 52 calories, 1.5g fat, 8.8g carbs, 0g fiber, 3.9g sugar, 1.1g protein; Weight Watchers PointPlus: 1 Servings: *see servings below *SERVINGS (approx.) per batch of batter: 21 full size donuts 90 mini donuts 12 full size muffins 48 mini muffins Description: "A healthier, low fat, makeover recipe with maple glaze or sugar spice coating; gluten free option" Source: "www.theyummylife.com" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v115.n005.3 --------------- From: Reggie Dwork Subject: Mixed Berry Scones Date: Wed, 21 Jan 2015 10:57:45 -0800 * Exported from MasterCook * Scones, Mixed Berry Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder -- (double acting) 1 teaspoon salt 6 ounces unsalted butter -- (1 1/2 sticks), cold, cut into small cubes 1 egg 3/4 cup half and half -- or whole milk; plus additional if necessary 1/2 cup dried blueberries 1/2 cup dried cranberries 1/2 cup dried cherries Adjust oven rack to middle position and preheat oven to 400F. Whisk together half-and-half and egg in large measuring cup until incorporated; reserve 1T to small bowl for glazing. In medium bowl, thoroughly combine flour, sugar, baking powder, and salt. Cut in butter with pastry blender or knives until the dough is well blended but crumbly. Gently fold in liquid ingredients until large clumps, dough just comes together. If dough does not come together, add additional half-and half by the teaspoon until it does. Add berries and stir gently until combined. Turn dough onto lightly floured surface. Gently pat into 7" circle about 1" thick. Using bench scraper or chefs knife, cut dough into 6-8 wedges and set on parchment-lined baking sheet, spacing them about 2" apart. Brush surfaces with reserved egg mixture and sprinkle with 1 T sugar. Bake until golden brown, 15 to 20 min; cool scones on baking sheet on wire rack 5 min, then remove scones to cooling rack and cool to room temperature, about 30 min. Serve. Makes 6 to 8 scones. Notes I've adapted this recipe using Gold Medal unbleached all-purpose flour. For best results use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, you will need to add an additional 1-2T half-and-half or milk. Use the best quality butter you can find, preferably a European style butter (Plugra brand, or similar). European style butter has a higher butterfat content than American style. Use freeze-dried fruit, if available. Freeze dried fruits can re-hydrate as they cook and return to fresh-like berries rather then staying chewy like sun-dried ones would. If freeze-dried fruit is unavailable, sun-dried fruit can be plumped for a softer texture prior to being added to the recipe. Place dried fruit in a bowl, add boiling water or fruit juice in a 2:1 ratio to fruit. Allow to sit for 15 to 45 min. You can alternatively cover fruit with water or juice and let it sit overnight, covered, in the refrigerator. Drain liquid and pat fruit dry before adding to recipe. Source: "Everyday with Rachael Ray, Jan/Feb 2014" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 566 Calories; 28g Fat (43.9% calories from fat); 7g Protein; 73g Carbohydrate; 3g Dietary Fiber; 109mg Cholesterol; 548mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n005.4 --------------- From: Reggie Dwork Subject: Mini Fruit and Sunflower Loaves Date: Wed, 21 Jan 2015 11:29:27 -0800 * Exported from MasterCook * Bread, Mini Fruit and Sunflower Loaves Recipe By :Judith Choate, Cooking Light, NOVEMBER 2005 Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (about 9 oz) 1 cup yellow cornmeal 2 teaspoons baking soda 1/4 teaspoon salt 2 cups vanilla fat-free yogurt 1/2 cup canola oil 1/2 cup maple syrup 1/2 cup honey 1 teaspoon vanilla extract 1 cup chopped dried mixed fruit 1/2 cup sunflower seed kernels 1 teaspoon grated orange rind cooking spray Preheat oven to 350F. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 3 ingredients (through 1/4 teaspoon salt) in a large bowl. Combine yogurt, oil, syrup, honey, and vanilla. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind. Spoon batter into 4 (6") loaf pans coated with cooking spray. Bake at 350F for 35 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire rack. Yield: 4 loaves, 8 servings per loaf (serving size: 1 slice) Description: "This savory quick bread is made from cornmeal and flour, with a little maple syrup and honey added to the dough for just the right amount of sweetness." Source: "myrecipes.com (Cooking Light)" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 5g Fat (31.4% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : Dried mixed fruit, sunflower seed kernels, and grated orange rind enhance the recipe's flavor by adding brightness and a surprise crunch. These mini loaves made perfect homemade holiday gifts! --------------- MESSAGE bread-bakers.v115.n005.5 --------------- From: michael arnoldi Subject: how to make bread spongy Date: Mon, 26 Jan 2015 07:25:53 -0500 I use olive oil or canola oil , by adding a Tablespoon into my breads. I also like to add powdered dry milk 2 Tablespoons. I hope that helps. Michael Arnoldi --------------- MESSAGE bread-bakers.v115.n005.6 --------------- From: Haack Carolyn Subject: avoiding "dry crumblies" Date: Mon, 26 Jan 2015 07:04:45 -0800 Marlynn, To keep your bread supple, first and foremost knead as LITTLE flour into it as you possibly can and still work with the dough. It's all to easy to continue to add flour while kneading; in the end, it soaks up too much of the liquid. Second, consider starting with a "sponge" -- basically, you mix all the liquid but only about half the flour. Especially useful if you're using whole grains. You need it to be stiff enough to rise in the bowl, but far from knead-able. Think a little looser than muffin batter. Give it the traditional 120 strokes with a strong whisk or wooden spoon -- you'll see the gluten start to develop and the batter smooth out as you work. Let the first rise happen in your mixing bowl, allowing the grain to absorb as much liquid as it wants. (Try to put all the coarsest ingredients -- not only whole-wheat flour, but rolled or steel-cut oats, wheat berries, barley flakes, etc. -- into this first rise-and-hydration step.) After that first rise, you can add your salt & oil (or other fat). For best-keeping bread, keep your oil on the high side of the amount recommended in the recipe. With those components well-mixed into the sponge, add the remaining flour (just enough to be knead-able!) and knead to make the smooth, supple dough you can shape. With that first rise having helped develop the gluten, you may find you don't need to knead quite as long, a nice side effect. Using the sponge to hydrate the coarser ingredients, and then working as little flour as possible into the kneaded dough, I hope you'll find your bread is closer to your goal! --------------- MESSAGE bread-bakers.v115.n005.7 --------------- From: Fred Smith Subject: spongy bread Date: Mon, 26 Jan 2015 10:24:23 -0500 > --------------- MESSAGE bread-bakers.v115.n004.9 --------------- > > From: Marlynn Marcks > Subject: How to make spongy bread > Date: Mon, 19 Jan 2015 12:45:00 -0500 > > > How does one make homemade bread spongy. Mine all taste great but > have a crumbly crumb instead of nice soft spongy ones like commercial > bread's texture. What is the secret? > > Mar I don't know about "spongy", or as soft as commercial bread, but you can soften thbe texture by using sonme kind of edible fat in the bread, in case you don't already. If you do use fat, you could try a small increase. In addition, adding some mashed potato AND the water the potato was cooked in (as part of the usual amount of liquid) makes a bread most and tender (and Lovely). I usually use a small-to- medium-sized potato, peel, pick out bad spots, cut up into smallish bits, cover with cold water and bring to a boil, cook for around ten minutes, set pan off the burner to cool and finish cooking. Once cool enough to work with, puree the potato by mashing by hand, or as I do, measure the potato and its water, add more water if need be, to make up the volume of water required, and puree in a blender and proceed to make bread. ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ----------------------------- The Lord is like a strong tower. Those who do what is right can run to him for safety. --------------------------- Proverbs 18:10 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v115.n005.8 --------------- From: Reggie Dwork Subject: Skillet Dried Tomato & Cheddar Bread Date: Fri, 30 Jan 2015 11:43:48 -0800 * Exported from MasterCook * Bread, Skillet Dried Tomato & Cheddar Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups yellow cornmeal 2 cups all-purpose flour -- 1/4" dice 1/4 cup granulated sugar 2 tablespoons baking powder 1 jalapeno pepper -- seeded, finely diced 1 cup cheddar cheese -- graated 1/2 cup sun-dried tomatoes -- chopped, drained of oil 2 eggs 2 cups milk 2/3 cup peanut oil Combine all dry ingredients in a med mixing bowl. Stir in jalapeno, cheddar and chopped tomato. In a separate bowl whisk together eggs and milk in the peanut oil. Lightly oil and heat an 8" cast iron skillet until very hot. Pour in batter and bake at 400F for approx 40 min. If using an 8" baking pan, add additional 20 min to the cooking time. Yield: 8-10 servings. Source: "The Great Vegetarian Cookbook" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 547 Calories; 27g Fat (44.2% calories from fat); 14g Protein; 63g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 568mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n005.9 --------------- From: Reggie Dwork Subject: Bialys Date: Sun, 01 Feb 2015 01:15:22 -0800 We made these last week - they are very good. * Exported from MasterCook * Bread, Bialys (Cook's Country) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 cups warm water -- 110F 1 Tablespoon sugar 2 teaspoons yeast -- instant 4 3/4 cups all-purpose flour -- 23.75 oz 2 Tablespoons kosher salt Filling 3 Tablespoons olive oil 2 onions -- chopped fine 1 Tablespoon kosher salt 1 Tablespoon poppy seeds -- or to taste FORTHE DOUGH: In bowl of stand mixer, combine warm water, sugar, and yeast and let sit until foamy, about 3 minutes. Add flour and salt to yeast mixture. Fit stand mixer with dough hook and knead on low speed until dough comes together, about 3 minutes. Turn out dough onto lightly floured counter and knead by hand until smooth, about 1 minute. Transfer dough to greased bowl and cover tightly with plastic wrap. Let dough rise at room temperature until almost doubled in size, about 1 hour. Line 2 rimmed baking sheets with parchment paper and lightly flour parchment. Gently press center of dough to deflate. Transfer dough to lightly floured counter and divide into 12 equal pieces. Form each piece into rough ball by pulling dough edges underneath so top is smooth. Arrange 6 balls on each prepared sheet and cover loosely with plastic. Let dough rise at room temperature for 30 minutes. FOR THE FILLING: Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and salt and cook until golden brown, about 10 minutes. Off heat, stir in poppy seeds. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees. On lightly floured counter, use your hands to gently press each dough ball into 5-inch round. Return to sheets and cover loosely with plastic. Let dough rise at room temperature until puffy, 15 to 20 minutes. Grease and flour bottom of round 1-cup dry measuring cup (or 3-inch-diameter drinking glass). Press cup firmly into center of each dough round until cup touches sheet to make indentation for filling. Reflour cup as needed to prevent sticking. Spreading a very small amount of flour across the center of the dough rounds prevents sticking. Divide filling evenly among bialys (about 1 heaping tablespoon each) and smooth with back of spoon. Bake until spotty golden brown, 15 to 20 minutes, rotating and switching sheets halfway through baking. Transfer bialys to wire rack and let cool for 10 minutes. Serve. Source: "Cook's Country, Feb/Mar 2015" S(Internet address): "http://www.cookscountry.com/recipes/8228-bialys" Yield: "12 each" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 4g Fat (17.0% calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1413mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : WHY THIS RECIPE WORKS: A New York City classic, these savory yeasted rolls (a distant cousin to the bagel) are filled with a mixture of softened onions and poppy seeds. Allowing the dough to rise and rest three times (once after mixing, once after forming into balls, and a third time after shaping) made for more tender dough, with a pleasantly chewy texture. Adding 1 tablespoon of sugar to the dough helped balance the saltiness of the golden-brown exterior of the bialys. Original recipe calls for 3 onions, but 2 medium onions is more than enough. Recipe can easily be cut in half. --------------- END bread-bakers.v115.n005 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved