Date: Mon, 6 Apr 2015 07:26:39 GMT -------------- BEGIN bread-bakers.v115.n013 -------------- 001 - "Ken Vaughan" Subject: Lemon Bread as modified from a King Arthur Flour Recipe Date: Sun, 29 Mar 2015 09:32:19 -0700 My wife is the primary consumer of this as I am working to improve a very low carb eating style. I hate to not use the zest from citrus so moved to use it all. She says it works as long as I avoid getting much of the white pith. Notes have variants with limes and key limes or Meyers lemons. Have used all kinds of yogurt in this quick bread and works well even with greek yogurt. Spring is coming to Alaska and the Rhubarb is poking up - soon will be making this to serve with rhubarb sauce. * Exported from MasterCook * Lemon Bread from an original recipe from King Arthur Flour Folks Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Dessert Vaughan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Bread**** 6 tablespoons butter or margarine up to 1 stick or 4 ounces -- (3 ounces) 1 cup sugar -- (7 ounces) 2 large eggs 1/4 cup fresh lemon juice -- (2 ounces) 3/4 cup buttermilk or yogurt -- (6 ounces) 1/2 teaspoon lemon oil and grated lemon zest from the lemons used to increase lemon essence 2 cups King Arthur Unbleached All-Purpose Flour -- (8 1/2 ounces) 1 teaspoon baking powder 1/2 teaspoon salt ***Glaze*** 1 each lemon, juiced (about 1/4 cup) 1/2 cup sugar -- (3 1/2 ounces) For the bread: In a medium-sized mixing bowl, cream together the butter and sugar till thoroughly combined. Beat in the eggs one at a time, beating well after each addition. Mix the buttermilk or yogurt with the lemon juice and lemon oil, and set aside. Mix the flour, baking powder, and salt, and set aside. Add the dry ingredients to the butter mixture alternately with the buttermilk mixture. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake the bread in a preheated 350F oven for about 50 minutes, or until a cake tester inserted into the center comes out clean. Remove the bread from the oven, and poke it all over with a cake tester, ice pick, or other long, thin tool. For the glaze: Five minutes before the bread is done, whisk together the glaze ingredients, stirring until the sugar is dissolved, and while the cake is hot drizzle it gradually with the glaze, stopping periodically to allow it to soak in. Set the bread aside, and let it cool in the pan for 10 to 15 minutes. Remove it from the pan, and allow it to cool completely before slicing. Yield: 1 loaf. S(Internet Address): "http://www.kingarthurflour.com/recipes/lemon-bread-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1327 Calories; 10g Fat (6.5% calories from fat); 13g Protein; 307g Carbohydrate; trace Dietary Fiber; 424mg Cholesterol; 1697mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 20 Other Carbohydrates. NOTES : From the King Arthur folks:This bread is a treat for anyone who loves the fresh, bright taste of citrus. Made doubly moist by the lemon-sugar glaze applied after it comes out of the oven, it's reminiscent of poke cake (remember that?). It's sweet enough to serve for dessert, yet tart enough to go well in a brunch breadbasket with other muffins and breads. Ken-the-cook's notes and modifications: It works well with both the lemon oil and the grated lemon rind. I have been using the grated rind of all the lemons in the bread (about 2). I like to use meyers lemons -- but the primary consumer does not care. This is also pretty good using persian limes (normal large limes found in grocery stores). Have made this with the key limes from mexico found in border states (Tucson) at low cost. These small limes can be a challenge to zest the peel because they are small, but the flavor is very good. Key Lime Pie flavors in a quick bread loaf. The favorite form of serving is to spread a slice with lemon curd and top with oven poached rhubarb sauce --------------- MESSAGE bread-bakers.v115.n013.2 --------------- From: Reggie Dwork Subject: Apple Cider Levain Loaf Date: Thu, 02 Apr 2015 18:30:29 -0700 * Exported from MasterCook * Bread, Apple Cider Levain Loaf Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 6 cups tap water -- approx, divided 6 cups all-purpose flour -- approx, divided 1/4 tsp. active dry yeast Culture: 1/4 cup starter 3/4 cup bread flour 1/4 cup apple cider Dough: culture -- all 2/3 cup water 3 1/4 cups bread flour 3/4 cup apple cider -- at room temp, (8 oz.) 1/2 cup dried cranberries -- (2 oz.) 2 tsp. kosher salt -- ( 1/2 oz.) Canola oil -- for greasing 1/2 cup ice cubes Heat water to 115F. Apple cider shoud be at room temp. Tart and tangy with apple cider and dried cranberries, this flavorful, naturally leavened white bread can also be made without those ingredients; simply substitute the same amount of water for the apple cider and omit the cranberries. Starter: In a large bowl, stir together 2/3 cup water, 1/4 cup plus 2 tbsp. all-purpose flour, and yeast until a smooth paste forms; cover with plastic wrap, and let sit for 24 hours. Repeat this process for the next eight days, adding 1/3 cup each water and flour the second and third days and 3/4 cup each the remaining days, to make the starter (which you can keep alive, in the fridge, by adding the same amounts once weekly. Culture: On the 10th day, place 1/4 cup starter in a bowl and stir in 1/3 cup water, 3/4 cup bread flour, and 1/4 cup apple cider to create sourdough culture; let sit for 12-24 hours, until ready to bake. Dough: Uncover culture and add 2/3 cup water, 3 1/4 cups bread flour, 3/4 cup cider, along with cranberries and salt. Stir until dough forms; let dough sit to let flour hydrate, about 20 minutes. Transfer dough to a floured surface, and knead, using a bench scraper to help remove dough from surface, until smooth and elastic, about 10 minutes. Transfer to a greased bowl; cover with plastic wrap, and place in a cold oven. Let rest until slightly inflated, about 1 hour. Transfer dough to a floured surface and flatten slightly. Fold top and bottom edges toward middle. Return dough, seam side down, to bowl; cover. Let sit until doubled in size, about 3 hours. Repeat folding procedure, and place dough, seam side down, into a greased 8" x 5" x 2 1/2" loaf pan, cover with plastic again, and return to oven. Let sit until dough reaches top of the loaf pan, about 3 hours. One hour before baking, place a cast-iron skillet on bottom rack of oven; position another rack above skillet; place a baking stone on top of it. Heat oven to 475F. Using a razor, slash top of loaf at a 30° angle in four spots. Place loaf on baking stone; place ice in skillet. Bake until brown, about 50 minutes; let cool before serving. Source: "This recipe first appeared in our May 2012 issue along with William Alexander's story American Bread." S(Internet Address): "http://www.saveur.com/article/Recipes/Apple-Cider-Levain" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 1g Fat (4.1% calories from fat); 4g Protein; 27g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 242mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit. --------------- MESSAGE bread-bakers.v115.n013.3 --------------- From: Reggie Dwork Subject: Buttermilk-Cinnamon Nut Bread Date: Tue, 31 Mar 2015 17:35:18 -0700 * Exported from MasterCook * Bread, Buttermilk-Cinnamon Nut Recipe By :Upper Kenai River Inn Breadfast Coobook (Alaska) Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unbleached flour 2 teaspoons baking soda 1 teaspoon salt 1/2 cup vegetable oil 2 1/2 cups sugar -- divided 2 cups buttermilk 2 eggs 2 tablespoons chopped waluts 1 tablespoon cinnamon Mix flour, soda and salt. Combine oil and 1 1/2C sugar Add buttremilk and eggs. Mix well Stir into dry ingredients; add nuts Pour batter into 2 loaf pans Mix cinnamon and leftover sugar Sprinkle over batter Swirl batter with a knife Bake at 350F for 40-45 min Makes 2 loaves'Yield approx 16 - 18 slices S(Internet address): "The Best from the Pacific Rim Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 7g Fat (23.6% calories from fat); 4g Protein; 49g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 295mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n013.4 --------------- From: Reggie Dwork Subject: Cheddar Cornmeal with Chives Biscuits Date: Tue, 31 Mar 2015 18:17:42 -0700 * Exported from MasterCook * Biscuits, Cheddar Cornmeal with Chives Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup cornmeal -- preferably stone-ground (see Shopping Tip) 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup shredded extra-sharp Cheddar cheese 2 tablespoons cold butter -- cut into 1/2" cubes 3/4 cup reduced-fat sour cream 1/4 cup finely chopped fresh chives 1 tablespoon honey -- (optional) 8 tablespoons low-fat milk Preheat oven to 400F. Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl. Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined. Add 3 tablespoons milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don't overmix. On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5" and just over 1/2" thick. Using a large chef's knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet. Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature. Shopping Tip: Find stone-ground cornmeal in the natural-food sections of supermarkets, in natural-foods stores or online at kingarthurflour.com and bobsredmill.com. Description: "These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work." Source: "recipe.com" S(Internet site): "http://www.recipe.com/cheddar-cornmeal-biscuits-with-chives/" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 4g Fat (28.5% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 321mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n013.5 --------------- From: Reggie Dwork Subject: Bread Machine Cranberry Cornmeal Bread Date: Tue, 31 Mar 2015 18:24:35 -0700 * Exported from MasterCook * Bread Machine Cranberry Cornmeal Bread Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 1 tablespoon 1 tablespoon water 2 tablespoons butter -- or margarine, softened 3 cups Better for Bread(tm) flour 1/3 cup cornmeal 1 1/2 teaspoons salt 2 teaspoons bread machine yeast 1/2 cup dried cranberries Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack. 1 loaf , 12 slices Description: "Hearty corn, tangy cranberries and a touch of molasses make this the perfect addition to breakfast, lunch or supper!" Source: "bettycrocker.com" Start to Finish Time: "3:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 2g Fat (14.4% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 288mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat. --------------- MESSAGE bread-bakers.v115.n013.6 --------------- From: Reggie Dwork Subject: Banana, Carrot & Quinoa Bread Date: Tue, 31 Mar 2015 18:46:40 -0700 * Exported from MasterCook * Bread, Banana, Carrot & Quinoa Recipe By :Aran Goyaga Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Fruit Grains Nuts Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mashed banana puree -- from about 3 ripe bananas 3 eggs 3/4 cup natural cane sugar 3/4 cup olive oil 2 tsp. vanilla extract 1/2 cup quinoa flour 1/2 cup superfine brown rice flour 1/2 cup almond flour 3 Tbs. tapioca starch 1/2 tsp. fine sea salt 1/2 tsp. baking soda 1/4 tsp. ground cinnamon 1/2 cup chopped pecans 3/4 cup grated carrots This gluten- and dairy-free quick bread recipe requires only two bowls and a whisk, which makes it especially well-suited for kids' baking adventures. Preheat the oven to 350F. In a medium bowl, whisk together the banana puree, eggs, sugar, olive oil, and vanilla extract. In a large bowl, whisk together the quinoa flour, superfine brown rice flour, almond flour, tapioca starch, salt, baking soda, and ground cinnamon. Add the wet ingredients to the dry and mix until incorporated. Fold in the pecans and carrots. Pour the batter into a greased loaf pan or muffin cups. Bake for 45 to 55 minutes for the loaf pan or 15 minutes for the muffins. To check doneness, insert a wooden skewer in the middle, and if it comes out clean, they are done. Let cool in the pan for 20 minutes and then invert onto a cooling rack. Cool completely before slicing the loaf. Yields one 8-1/2-by-4-1/2" loaf or 18 muffins Source: "Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking" S(Internet Address): "http://www.finecooking.com/recipes/banana-carrot-quinoa-bread.aspx?nterms=52404" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 12g Fat (50.9% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 101mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : It's delicious with a little bit of coconut oil spread over the top. --------------- MESSAGE bread-bakers.v115.n013.7 --------------- From: Reggie Dwork Subject: Savory Flaky Onion Rye Biscuits Date: Tue, 31 Mar 2015 19:34:14 -0700 * Exported from MasterCook * Biscuits, Savory Flaky Onion Rye Recipe By :Chef Tess Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-purpose flour -- (or you an use organic spelt flour) 1 cup Medium Rye flour -- (you can mill your own from organic rye) 2 tsp baking powder 1 tsp salt 1 tsp caraway seed -- (optional) 1/3 cup minced fresh onion -- or 1/4 cup Freeze Dried Onion, see note 1/2 cup powdered milk -- or sour cream powder 1/2 cup shortening -- (Tess uses Spectrum Organics) 1 cup cold water -- (use 1/4 cup more water if you use spelt flour) 1/4 cup molasses 1/4 cup Dijon mustard -- (can use homemade) 1/4 cup melted butter -- or olive oil, See Note 2 NOTE: (use less if you want a less pronounced onion flavor) NOTE 2: You can use oil, but it won't be a flaky biscuit. Use 1/3 cup oil and mix it with the wet ingredients. It will make more of a cream biscuit than a flaky biscuit. Preheat oven to 450F. In a large bowl, combine the all purpose flour, Medium Rye flour, baking powder, salt, caraway seed, freeze dried onion, and sour cream powder. Cut shortening into the flour using a pastry blender until it resembles small peas. In s separate bowl, combine the water, molasses and mustard. Stir the water mixture intothe flour mixture and knead lightly. Roll out dough on a lightly floured counter-top until it is about 3/4" thick. Cut with a 2" biscuit cutter and place biscuits 1" apart on a heavy baking sheet. With a pastry brush, coat the tops of the biscuits with melted butter or olive oil. Bake 450F 10-12 minutes until golden brown. Yield 1 dozen biscuits. S(Internet Address): "http://cheftessbakeresse.blogspot.com/search/label/biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 14g Fat (48.1% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 384mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v115.n013 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved