Date: Sun, 29 Mar 2015 08:07:58 GMT -------------- BEGIN bread-bakers.v115.n012 -------------- 001 - Ilene Wagner Subject: Tuscan Bread Date: Mon, 23 Mar 2015 07:48:04 -0400 Tuscan bread is salt free, which distinguishes it from other types of Italian bread. As Peter Reinhart notes in The Bread Baker's Apprentice, Tuscan bread is flat tasting, "making it a good vehicle for intensely flavored spreads and pastes, or eating it with full-flavored dishes, such as garlic- and olive-oil-infused white bean soup." --------------- MESSAGE bread-bakers.v115.n012.2 --------------- From: OLA TAYLOR Subject: Lemon Loaf Lost Recipe Request Date: Mon, 23 Mar 2015 09:16:19 -0600 (MDT) A friend of mine uses this recipe...maybe it's the "lost" one :) LEMON LOAF (Uses 6-8 lemons & buttermilk) Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Ingredients: 1 cup butter 2 cups sugar 4 extra large eggs 1/3 cup grated lemon zest (6-8 lemons) 3 cups flour 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1/4 cup squeezed lemon juice 3/4 cup buttermilk 1 tsp vanilla Syrup: 1/2 cup sugar 1/2 cup lemon juice Cream butter with 2 c sugar until light & fluffy. Add eggs one at a time and beating well. Add lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide & place into pans and bake 45 to 1 hour, until tester inserted in center comes out clean. Let loaves cool in pans 20 minutes before removing to place on wire rack. Make syrup combing 1/2 c sugar and 1/2 c lemon juice in a small sauce pan and cook over low heat until sugar dissolves. With long skewer, poke holes in loaves and spoon lemon syrup over. Let loaves cool completely then wrap in plastic wrap. --------------- MESSAGE bread-bakers.v115.n012.3 --------------- From: dmrogers218@comcast.net Subject: Re: lemon loaf Date: Mon, 23 Mar 2015 16:05:46 +0000 (UTC) FOR: Gael Fashingbauer Cooper from deb in Georgia Hot Lemon Poke Cake Author: Jen@CarlsbadCravings.com Serves: 8 non-stick baking spray with flour in it Lemon Cake 1 box butter cake mix (Duncan Hines brand recommended) 1 cup sour cream 1/4 cup milk, preferably whole 1/4 cup white sugar 1/2 cup vegetable or canola oil 3 eggs 1 teaspoon vanilla extract 1 teaspoon lemon extract (may substitute 2 teaspoons lemon zest) zest and juice of 1 lemon (NOT Meyer) Lemon Glaze 3 tablespoons butter, melted 1/3 cup fresh lemon juice (usually 2 lemons) 3 cups confectioners sugar Preheat oven to 325F degrees. Spray your bundt cake pan or 9x13 pan liberally with non-stick baking spray that contains flour. (Regular non-stick cooking spray will not work.) Set aside. Pour the dry cake mix into a the bowl of your standard or hand held mixer. Add all of the other Cake ingredients EXCEPT the lemon juice and zest and mix on high for 2 minutes. Stir in the lemon zest and juice of 1 lemon until well blended. Pour batter into cake pan and bake 45-60 minutes ( depending on thickness of pan and your oven), or until toothpick comes out clean. Meanwhile, mix Lemon Glaze ingredients in a medium bowl until the consistency of pancake batter. If desired, add additional lemon juice or sugar to taste. Let glaze sit to thicken. Once cake is done, remove from oven and wait five minutes then flip onto cooling rack. Cool for 5 more minutes. Carefully transfer cake to serving platter and liberally poke holes all over the cake using a chopstick. (The more holes, the more glaze seeps into cake!) If serving immediately, pour glaze all over the cake, respooning Glaze over the cake as it drizzles down the cake. Glaze will become more translucent as it sits on the cake. If not serving immediately, spoon half of the glaze over the cake, respooning Glaze as it drizzles down the cake. When ready to serve, spoon reserved Glaze over cake and microwave individual servings until warm. NOTES If baking cake in 13" pan, you can keep the cake in the pan. You won't get the crunchier crust but the cake is still delicious and the pan traps the extra glaze so the cake is extra moist! Use about 1/3 less glaze however if keeping the cake in the pan. --------------- MESSAGE bread-bakers.v115.n012.4 --------------- From: Reggie Dwork Subject: Strawberry-Graham Scones Date: Mon, 23 Mar 2015 13:26:23 -0700 * Exported from MasterCook * Scones, Strawberry-Graham Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Fruit Grains Snacks Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1 1/4 cups graham flour -- or whole wheat pastry flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 cup sugar -- plus 1 tablespoon 1 tablespoon sugar 10 tablespoons chilled unsalted butter -- cut into pieces 6 ounces strawberries -- hulled, cut into 1/2" pieces (about 1 1/2 cups) 3/4 cup whole milk 1 large egg yolk Preheat oven to 375F. Pulse all-purpose flour, graham flour, baking powder, salt, and 1/4 cup sugar in a food processor to combine. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a medium bowl, add strawberries, and toss to combine. Whisk milk and egg yolk in a small bowl. Add milk mixture to dry ingredients, and, using a fork, gently mix just to combine. Using your hands, gently knead a few times just until a shaggy dough comes together. Place a 2 1/2x1" round cookie cutter on a parchment-lined baking sheet. Gently press about 1/8 of dough into the cutter (you want to pack dough enough to hold together but not so much that scones will be dense and heavy), then lift cutter straight up, leaving a neat round of dough. Repeat with remaining dough. Sprinkle scones with remaining 1 Tbsp. sugar. Chill in freezer 20 minutes (this will help scones hold their shape). Bake scones until golden brown, 25-30 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Scones can be made 2 days ahead. Store airtight at room temperature. Description: "Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness." Source: "Bon Appetit" S(Internet Address): "http://www.bonappetit.com/recipe/strawberry-graham-scones" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 13g Fat (44.9% calories from fat); 5g Protein; 31g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 347mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n012.5 --------------- From: Reggie Dwork Subject: Simple Almond Flour Muffins Date: Mon, 23 Mar 2015 13:28:07 -0700 * Exported from MasterCook * Muffins, Simple Almond Flour Recipe By :Laura Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Gluten-Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups almond flour 1 teaspoon baking powder 1/8 teaspoon sea salt 4 eggs 1/2 cup melted butter 1/3 cup honey 1/4 cup water 1/2 teaspoon vanilla extract You can make your own almond flour if you prefer. Simply grind almonds in your food processor until a fine flour has formed. Just be sure you don't grind them too long, or you'll end up with almond butter! Mix together almond flour, baking powder, and sea salt. Add eggs, melted butter, honey, water, and vanilla and whisk until smooth. Spoon batter into 12-15 paper-lined muffin cups. Bake in a 350F oven for about 20 minutes or until muffins are golden brown. Source: "Heavenly Homemakers" S(Internet Address): "http://heavenlyhomemakers.com/simple-almond-flour-muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 14g Fat (54.0% calories from fat); 11g Protein; 15g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n012.6 --------------- From: Reggie Dwork Subject: Bacon and Cheddar Chipotle Bread Date: Mon, 23 Mar 2015 16:56:12 -0700 * Exported from MasterCook * Bread, Bacon and Cheddar Chipotle Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp active dry yeast 3 cups warm water 1 tsp white sugar 8 1/2 cups bread flour 1 tablespoon salt 1/4 cup canned chipotle peppers in adobo sauce -- pureed 8 oz cream cheese -- softened 16 oz sharp cheddar cheese -- cubed 1/2 cup grated pecorino romano cheese -- shredded 1/2 lb bacon -- cooked and crumbled cornmeal -- for dusting Sprinkle the yeast over the water and stir in the sugar. The water should be no more than 100 F. Let stand for 5 minutes until the yeast starts to foam. Combine 4 cups of flour and the salt in a large bowl. Add the water/yeast mixture and stir until it forms a soft dough. Let sit for 15 minutes to let the flour absorb the liquid. Add the remaining flour 1 cup at a time, mixing until the dough is very smooth. I used my mix master with the dough hook for this, but towards the end the dough got too tough for it, so I kneaded the remaining flour in by hand. ) Let the dough rest for an additional 15 minutes. Knead the chipotle puree, cream cheese, cheddar cheese and pecorino romano cheese into the dough until fully incorporated. ( This gets a little messy with the cream cheese and chipotle peppers, but just keep trucking through it until it's completely mixed in. Place the dough into an oiled bowl and turn to coat. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95F) until doubled in volume, about 40 minutes. Punch the dough down and knead it a few times. Cover it and let rise again until doubled, about 30 minutes. Preheat the oven to 450F and dust two cookie sheets with cornmeal. Divide the dough into four equal pieces using a serrated knife. Shape the loaves into round balls and place two on each cookie sheet. Cover with a damp cloth and let rise for 15 minutes. Bake in the preheated oven until the bread is golden and the loaves sound hollow when tapped on the bottom, about 20 to 30 minutes. Makes 4 loaves Approx serving 36 people S(Internet Address): "http://www.thetwobiteclub.com/2011/10/bacon-cheddar-chipotle-bread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 10g Fat (40.7% calories from fat); 10g Protein; 24g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 400mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n012.7 --------------- From: Reggie Dwork Subject: Hoagie Rolls Date: Mon, 23 Mar 2015 17:04:07 -0700 * Exported from MasterCook * Rolls, Hoagie Recipe By :Becky Tarala Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups bread flour 1 3/8 cups warm water 2 tbsps sugar 1 tbsp yeast 1 tsp salt 3 tbsps cold butter -- cubed Pour 3/8 cup of the warm water in to your mixing bowl. Add the sugar and yeast. Let sit for 10-15 minutes. Add the flour and the remaining water to the bowl. Using your dough hook attachment, mix for 4 minutes. Add the salt and mix for 6 more minutes. If the dough becomes slack, it's ok. Add the cubes of butter to the bowl a little at a time while the mixer is turned on. Once all of the butter has been added, mix for 2 more minutes. Grease a large bowl with butter and place dough in it. Cover with plastic wrap and let rise for one hour. It will double in size. Preheat oven to 350F. Divide the dough into 8 equal parts, shape in to rolls, and place them on a parchment lined baking sheet. Handle the dough as little as possible while doing this part. Cover with plastic wrap again and let them rise for another 45 minutes. Make a shallow knife slice over the tops, if desired. Bake in preheated oven for 20 minutes, or until golden brown. Description: "You can call them hoagie rolls, you can call them submarine rolls, you can call them sandwich buns." Source: "thetwobiteclub.com" S(Internet Address): "http://www.thetwobiteclub.com/2013/01/hoagie-rolls.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 6g Fat (16.6% calories from fat); 9g Protein; 53g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 314mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n012.8 --------------- From: Reggie Dwork Subject: Cinnamon Crunch Butternut Squash Muffins Date: Mon, 23 Mar 2015 17:26:55 -0700 * Exported from MasterCook * Muffins, Cinnamon Crunch Butternut Squash Recipe By :Becky Tarala Serving Size : 22 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR MUFFINS: -- (7") 1 small butternut squash 1 3/4 cups all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 teaspoons baking powder 12 teaspoons salt 2 eggs 1/2 cup sugar 1/2 cup canola oil 1/2 cup milk 1/2 teaspoon orange extract -- or grated zest of 1 orange 3/4 cup raisins FOR TOPPING: 3 tablespoons sugar 1 tablespoon ground cinnamon To make the topping: In a small bowl, stir together the sugar and cinnamon. Set aside. To roast the squash: Preheat an oven to 400F. Cut the squash lengthwise into quarters. Scoop out the seeds and discard (no!) or save for roasting later (yes!). Bake for 35-45 minutes or until the squash is tender and can easily be pierced with a sharp knife. Remove from the oven and set aside to slightly cool. When cool enough to handle, peel off the skin, transfer half of the squash to a bowl, and mash with a fork. The mashed squash should measure right around 1 3/4 cups. Wrap up the other half of the squash for another use. To make the muffins: In a bowl, stir together the flour, cinnamon, nutmeg, baking powder and salt. In another bowl, combine the eggs, sugar, oil, milk and orange extract and whisk vigorously for 1 minute. Add the mashed butternut squash and beat until completely blended. Add the flour mixture and stir until just evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the raisins until just evenly distributed, no more than a few strokes. Do not over mix. Spoon the batter into the muffin cups, filling them three-fourths full. Sprinkle with the topping, dividing evenly. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean. For mini muffins, bake for 10 to 15 minutes. For regular-sized muffins, bake for 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm, with butter. Makes 45-48 mini muffins or 22-24 regular-sized muffins. Notes: Try subbing out the butternut squash with sweet potatoes or another winter squash! Source: "Adapted from Cinnamon-Crunch Sweet Potato Muffins from Williams-Sonoma." S(Internet address): "http://www.thetwobiteclub.com/search/label/muffin%20tin" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 6g Fat (30.2% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 1220mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n012.9 --------------- From: "Harold Chapman," Subject: Tuscan bread update Date: Tue, 24 Mar 2015 20:41:44 -0600 I blindly followed the recipe ignoring Reggie's comment about the lack of salt. Turned out well but I did not like the salt lack. Went back to the URL and found that the bread was advertised as salt free! So try it with some changes. Recipe calls for 1 ounce of active yeast! Here is my recipe: 2.25 cups AP flour 0.25 cups WW flour 3 tsp instant yeast (or try less) 1 tsp salt 1.25 cups warm water Mix dry ingredients, add water. Mix to form loose dough. Turn out and knead for 10 min (or 4 min in stand mixer with dough hook). Place in oiled bowl, cover tightly, let rise till doubled. Turn out on floured surface, flatten into very thin oblong and roll up like a jelly roll. Flatten again and roll out into a 1 in thick oblong. Roll up again then tuck ends together, pinching to seal, then roll around to form a smooth ball. Place this ball in the middle of a sheet of parchment paper, fold up the sides of the paper and wrap up in a towel so that it is reasonably sealed. Let rise for about 1 hour. Place a large Dutch oven with lid in your oven and heat to 400 for at least 30 min. Lift the dough by the edges of the paper and place in the hot Dutch oven (use mitts!). Return to oven and bake for 40 min. Using the Dutch oven (adopted from no-knead recipes) avoids water spraying steps and seems to provide enough moisture. Harold Chapman --------------- MESSAGE bread-bakers.v115.n012.10 --------------- From: Reggie Dwork Subject: wonder bread Date: Fri, 27 Mar 2015 20:23:50 -0700 Fairly recently someone asked for a recipe for homemade "wonder" type bread. Well, I just came across this. I have not made it but if you do I hope it is what you are looking for. Please let us know how it turned out and if it really was like wonder bread or not. Thanks, Reggie * Exported from MasterCook * Bread Machine Homemade Wonder Bread Recipe By :Khandi Howard Serving Size : 20 Preparation Time :0:15 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 1/4 cup warm water -- (110F) 1 tablespoon granulated sugar 4 cups all-purpose flour 1/4 cup instant potato flakes 1/4 cup powdered milk 2 teaspoons salt 1/4 cup white sugar 2 tablespoons butter -- or 2 tablespoons margarine 1 cup warm water Whisk together the yeast, 1/4 cup warm water and sugar. Allow to sit for 15 minutes. Add ingredients in the order suggested by your manufacturer, including the yeast mixture. Select the basic and light crust setting. A white bread recipe without a strong yeast flavor. Proofing the yeast first eliminates some of the yeast taste from the final product. Makes 2 lb loaf. (956g each) Description: "This bread is most like the soft white bread that you buy at the store. If you like a softer crust, butter the top and put in a zip-loc bag." Source: "food.com" S(Internet Address): "http://www.food.com/recipe/homemade-wonder-bread-92282" Start to Finish Time: "3:15" T(Cook Time): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 2g Fat (13.4% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 233mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v115.n012 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved