Date: Tue, 14 Apr 2015 03:09:00 GMT -------------- BEGIN bread-bakers.v115.n014 -------------- 001 - - Allergic - need help with recipes 002 - Gael Fashingbauer Cooper - Thanks for lemon bread recipes! 003 - Reggie Dwork Subject: Allergic - need help with recipes Date: Fri, 10 Apr 2015 02:05:24 +0000 I'm allergic to corn, wheat, peanuts, walnuts and sesame seeds and need to know how to make bread, cookies and cakes. Thank you, Angela --------------- MESSAGE bread-bakers.v115.n014.2 --------------- From: Gael Fashingbauer Cooper Subject: Thanks for lemon bread recipes! Date: Mon, 6 Apr 2015 12:08:51 -0700 Many thanks to all who shared lemon bread recipes! Not sure that my old favorite is among them, but I'll work my way through these and see if I can find a new favorite. So appreciate all who took time to share their recipes. --Gael in Seattle --------------- MESSAGE bread-bakers.v115.n014.3 --------------- From: Reggie Dwork Subject: Pumpkin Biscuits Date: Sun, 12 Apr 2015 03:35:16 -0700 * Exported from MasterCook * Biscuits, Pumpkin Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups all-purpose flour -- about 11 oz 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 dash cayenne pepper 2 tablespoons packed brown sugar 6 tablespoons cold butter 1 cup pumpkin puree 1/3 cup buttermilk Heat oven to 400F. Line a baking sheet with parchment paper or a silicone mat. In a food processor, combine the flour, baking powder, soda, salt, cayenne pepper, and brown sugar. Pulse a few times to blend thoroughly. If you do this by hand, make sure the brown sugar is broken down and mixed into the flour mixture thoroughly, or use granulated sugar instead. Cut the butter in small pieces and lay on the flour mixture. Pulse about 7 or 8 times, until the butter is well incorporated. Or, work in with a pastry blender or fingers. In a small bowl, combine the pumpkin puree and buttermilk. In a large bowl, combine the dry ingredients and pumpkin mixture, mixing just until moistened. Turn out onto a floured surface and knead 3 or 4 times, just until the dough is smooth. Pat out into a circle about 1/2- to 3/4" thick and cut out with biscuit cutters. Arrange on the prepared baking sheet. Bake for 11 to 14 minutes, until the bottoms are browned. Makes 12 to 16 biscuits, depending on size. Variations: More Recipes Sweet Potato Biscuits Another great choice for fall meals or breakfast, these sweet potato biscuits are made with a variety of fragrant spices. . Brown Butter and Sage Biscuits Sage, thyme, and flavorful brown butter make these biscuits extra-special, and they're very easy to prepare and bake. Browning the butter takes just a few minutes, then it's just a matter of chopping the herbs and mixing the dough. Southern-Style Buttermilk Biscuits Here's a classic buttermilk biscuit, made with part butter and part shortening or lard. These are great breakfast biscuits, or make them to go with a meal. They're delicious with sausage gravy or ham slices! Cream Biscuits These great tasting biscuits are quick and easy to prepare and bake. Make these biscuits in minutes to go with any family meal. Butter them and top with your favorite preserves or split them and serve with sausage gravy or ham slices. They make a nice pot pie topping, too! S(Internet Address): "http://southernfood.about.com/od/pumpkins/r/pumpkin-biscuits.htm" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 6g Fat (34.5% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 305mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Serving Ideas : Serve these biscuits with a spiced pumpkin butter or apple jelly --------------- MESSAGE bread-bakers.v115.n014.4 --------------- From: Reggie Dwork Subject: Banana Nut Bread with Honey Butter Date: Sun, 12 Apr 2015 03:37:47 -0700 * Exported from MasterCook * Momma Callie's Banana Nut Bread with Honey Butter Recipe By :The Neelys Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter -- at room temperature, plus more for loaf pan 1 1/2 cups all-purpose flour -- plus more for pan 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 large ripe bananas -- *see Cook's Note 1 cup granulated sugar 2 large eggs 1/2 cup sour cream 1 teaspoon vanilla extract 3/4 cup chopped pecans Honey Butter -- for serving, recipe follows 1 stick salted butter -- softened 2 tablespoons honey Total Time: 1 hr 30 min Prep: 10 min Inactive: 10 min Cook: 1 hr 10 min Preheat the oven to 350F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3" loaf pan. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture. In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray. Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and serve with Honey Butter. *Cook's Note: To ripen bananas quickly, put them into a paper bag and fold down the top. The bananas should ripen in 2 days. Mix the butter and the honey together in a small bowl with a wooden spoon. Serve with the banana bread. Yield: 1/2 cup Source: "foodnetwork.com" S(Internet Address): "http://www.foodnetwork.com/recipes/patrick-and-gina-neely/momma-callies-banana-nut-bread-with-honey-butter-recipe.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 568 Calories; 35g Fat (54.3% calories from fat); 6g Protein; 61g Carbohydrate; 3g Dietary Fiber; 121mg Cholesterol; 746mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 7 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n014.5 --------------- From: Reggie Dwork Subject: Seeded Rye Loaf Date: Sun, 12 Apr 2015 03:39:07 -0700 * Exported from MasterCook * Loaf, Seeded Rye Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups rye flour -- (16 oz.) 3 1/4 cups tap water -- plus (1 lb. 12 2/3 oz.), heated to 115F 1/3 cup tap water 1/4 tsp. active dry yeast 2 1/4 cups bread flour -- (12 1/3 oz.) 1 1/2 tsp. kosher salt -- (3/8 oz.) Canola oil -- for greasing bowl 1/4 cup sunflower seeds -- or sesame seeds, pumpkin, cracked wheat or rye (any combo), mixed together in a bowl 1/2 cup ice cubes Dark and deeply flavored from a rye sourdough starter that's made 10 days in advance, this earthy loaf is easily customizable depending on what seeds and grains you have on hand and want to add to the dough. In a bowl, stir 1/2 cup rye flour, 1/4 cup water, 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 the same amounts of rye flour and water, to make starter (which you can keep alive, in the fridge, by adding the same amounts once weekly. On 10th day, place 1/4 cup starter in a bowl. Stir in 1/2 cup rye flour and 1/3 cup water until smooth to create sourdough culture for this loaf. Let sit for 8 to 24 hours. Uncover culture, and add remaining 1 cup rye flour and 1/2 cup water, along with bread flour, salt, and half the seed mix. Stir until dough forms; let dough sit for 20 minutes. Transfer to a floured work surface; knead until smooth and elastic, about 10 minutes. Transfer to a greased bowl; cover with plastic wrap. Place in a cold oven; let sit until slightly inflated, about 1 hour. Transfer to a work surface and flatten. Fold top and bottom edges toward middle. Return dough to bowl, seam side down; cover, and return to oven. Let sit until doubled in size, about 3 hours. Transfer dough to surface. Positioning your hands on outside edge of dough, rotate dough over surface to form a taut dome, pinching edges underneath. Transfer, seam side up, to a floured kitchen towel in a colander. Cover loosely with plastic wrap; let sit until doubled in size, 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 to 400F. Invert dough onto a parchment paper sheet on a rimless baking sheet. Spray with water, and cover with remaining seed mix. Using a razor, slash a hash tag pattern in top of dough. Using paper, slide loaf onto stone. Place ice in skillet. Bake until dark brown, about 1 hour; let cool before serving. Yield: approx 10 slices Source: "The recipe first appeared in Saveur magazine May 2012 issue along with William Alexander's story American Bread." S(Internet Address): "http://www.saveur.com/article/Recipes/Seeded-Rye-Loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 349 Calories; 3g Fat (8.6% calories from fat); 10g Protein; 70g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 288mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v115.n014.6 --------------- From: Reggie Dwork Subject: Swedish Snack Bread Date: Sun, 12 Apr 2015 03:42:20 -0700 * Exported from MasterCook * Bread, Swedish Snack Recipe By :Alexandra Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- for the dough: 7 tablespoons unsalted butter 1 1/2 cups whole milk -- heated to 115F 2 teaspoons active dry yeast 4 1/2 cups flour -- (about 574 g), plus more for dusting 1/4 cup sugar 1 1/2 teaspoons cardamom seeds -- (can use 2 teaspoons) 2 teaspoons kosher salt -- see note 1 for the filling and topping: 1/2 cup granulated sugar 7 tablespoons unsalted butter -- (used 2 tsp) 1 teaspoon ground cinnamon -- (used 2 teaspoons) 1 1/2 teaspoons cardamom seeds -- finely crushed, optional, see note 2 1 egg -- beaten pearl sugar -- for topping -- see note 3 note 1: The original dough recipe calls for 1/4 teaspoon salt. I up this to 2 teaspoons, which seems like a lot, but my general rule of thumb for baking is 1 teaspoon kosher salt for every 2 cups of flour. note 2: Cardamom: I omitted entirely, which maybe makes this entirely unSwedish, but I've overdone cardamom in the past and still haven't recovered. Add cardamom as you wish. note 3: Pearl sugar. This recipe calls for Swedish pearl sugar. I used Belgian pearl sugar, which is much larger and intended for liege waffles. The pearl sugar adds a nice, festive, tasty touch, but if you don't have any, you can make a simple glaze with milk and confectioner's sugar. Make the dough: Melt butter in a 1-qt. saucepan over medium heat (or use the microwave). Remove from heat and stir in milk and yeast; let sit until foamy, about 10 minutes. Whisk flour, sugar, cardamom, and salt in a bowl. Stir in yeast mixture until dough forms. Transfer dough to a lightly floured surface; knead very briefly, about 3 minutes, adding minimal flour, until smooth and elastic. Return dough to bowl and cover with a clean dish towel; let sit in a warm place until dough is doubled in size, about 1 hour. Make the filling: Mix granulated sugar, butter, cinnamon, and cardamom in a bowl until smooth. To make one large loaf: On a lightly floured surface, roll dough into an 11 x 17" rectangle, about 1/4" thick. Spread filling over dough, leaving a 1/2" border along edges. Working from one long end, roll dough into a tight cylinder; transfer seam side down to a parchment paper-lined baking sheet. Cover with dish towel; let sit in a warm place until dough has doubled in size once more, about 45 minutes. To make two loaves (one of which you can refrigerate) instead of one: Roll dough into an 11 x 17" rectangle, about 1/4" thick. Cut in half to make two 11 x 8.5" rectangles. Divide filling among each half leaving a 1/2" border along edges. Working from one SHORT end, roll dough into a tight cylinder; transfer seam side down to a parchment paper-lined baking sheet. (I double up on the baking sheets to prevent burning on the bottom of the loaf.) If you want to save one of the loaves for later, cover it with plastic wrap and stick in the fridge for no more than a day. Cover remaining loaf with dish towel or plastic wrap; let sit in a warm place until dough has doubled in size once more, about 45 minutes. Bake the bread: Heat oven to 375F. Using kitchen shears or a sharp knife and starting 1" from ends of dough, make crosswise cuts, spaced 1" apart, three-quarters of the way through dough. Fan dough slices away from the center, alternating left to right. Brush dough with egg and sprinkle with pearl sugar; bake until golden brown, about 22 minutes. Let bread cool completely before serving. Note: To bake loaf that has been refrigerated, remove it from fridge at least an hour before you plan on baking it - it will take longer to come to room temperature. Then proceed with recipe. Makes 12-16 servings per loaf Source: "The December 2014 Saveur 100" S(Internet address): "http://www.alexandracooks.com/swedish-snack-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 12g Fat (37.6% calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 253mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n014.7 --------------- From: Reggie Dwork Subject: Oatmeal Muffins Date: Sun, 12 Apr 2015 03:44:09 -0700 * Exported from MasterCook * Muffins, Oatmeal Recipe By :Alexandra Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups quick-cooking oats -- (Successful with all varieties of oats including using as much as a cup of steel cut oats) 1 cup whole wheat flour -- or white flour 1/2 cup packed dark brown sugar 1/2 cup sugar 2 tablespoons oat bran -- optional 2 tablespoons wheat germ -- optional 2 teaspoons ground cinnamon 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 1 cup buttermilk 1/2 cup canola oil 1 large egg 1 teaspoon vanilla extract 1/3 cup boiling water Preheat oven to 375F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray, or line them with paper muffin liners. (Note: I baked off these muffins in paper-lined ramekins. It worked beautifully.) Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Divide batter among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature. Source: "Original recipe hails from Tazzaria" S(Internet Address): "http://www.alexandracooks.com/2010/12/16/oatmeal-muffins/" Copyright: "Inspired by this recipe in Bon Appetit" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 7g Fat (36.5% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 231mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n014.8 --------------- From: Reggie Dwork Subject: Chewy Italian Rolls Date: Sun, 12 Apr 2015 03:46:31 -0700 * Exported from MasterCook * Rolls, Chewy Italian Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biga: 1 1/2 cups Unbleached All-Purpose Flour -- King Arthur 1/4 cup White Whole Wheat Flour -- King Arthur 1 cup water 1/8 cup instant yeast Dough: biga -- (from above) 2 1/2 cups Unbleached All-Purpose Flour -- King Arthur 1/2 cup water 2 teaspoons salt Based on our recipe for Asiago Ciabatta, these rolls offer the taste and texture of that traditional Italian bread. Thanks to their spongy nature, they'll soak up every last drop of your favorite soup or saucy dish. Hands-on time: 10 mins. to 20 mins. Baking time: 13 mins. to 15 mins. Total time: OVERNIGHT, 2 hrs 10 mins. to 3 hrs 24 mins. Yield: 8 rolls 1) To make the biga: Mix all of the ingredients until well blended. Cover the bowl, and let rest at room temperature for 12 to 20 hours, until the mixture is very bubbly. 2) To make the dough: Mix the biga with the remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed. Increase the mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky. Add additional water or flour if necessary. 3) Let the dough rise in a greased bowl, covered, for 1 to 2 hours, until very puffy. 4) Turn the dough out onto a well-floured surface, and shape it into a 6" x 12" square. Using a bench knife or pizza wheel, cut out eight 3" square rolls. Place the rolls, floured side up, onto parchment paper. 5) Place a baking stone in the top third of your oven, and preheat the oven to 450F. 6) Bake the rolls for 13 to 15 minutes, until they're golden brown. Remove them from the oven, and cool on a rack. Yield: 8 rolls. Serving Size: 1 roll (109g) Servings Per Batch: 8 Source: "King Arthur Flour" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 1g Fat (3.0% calories from fat); 8g Protein; 52g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- END bread-bakers.v115.n014 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved