Date: Mon, 27 Apr 2015 08:38:22 GMT -------------- BEGIN bread-bakers.v115.n016 -------------- 001 - Reggie Dwork 004 - Reggie Dwork Subject: Cuban Bread Date: Mon, 20 Apr 2015 09:34:23 -0700 * Exported from MasterCook * Bread, Cuban (Pan Cubano) Recipe By :King Arthur Flour Serving Size : 48 Preparation Time :1:50 Categories : Bread Bread Machine Ethnic Food Processor Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unbleached all-purpose flour 4 teaspoons sugar 2 teaspoons salt 2 1/4 teaspoons active dry yeast 4 tablespoons butter -- or 3 tablespoons fresh lard, cut into small pieces 1 1/4 cups water Cuban This is the best recipe I have ever tried for Cuban bread. I lived in Key West, FL for a time and could get bread fresh in the bakery. When I moved back to SD it was NO WHERE!!!! I had to make my own. I found this recipe on the King Arthur website and have used it ever since. Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth. Mixer Method: Combine the ingredients as directed using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above. Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle. Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8" long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet. Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Makes 6 loaves Source: "food.com" S(Internet Address): "http://www.food.com/recipe/cuban-bread-pan-cubano-338034" Start to Finish Time: "2:00" T(Cook Time): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 1g Fat (20.1% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n016.2 --------------- From: Reggie Dwork Subject: Chive Buttermilk Scones Date: Mon, 20 Apr 2015 21:03:17 -0700 * Exported from MasterCook * Scones, Chive Buttermilk Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Food Processor Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups all-purpose flour 1/2 cup cake flour 2 tsp. baking powder 1 tsp. table salt 1/2 tsp. black pepper 1/2 tsp. baking soda 1/4 cup chopped fresh chives 3 Tbsp. cold unsalted butter -- and 3 Tbsp cold vegetable shortening -- cubed 1 cup buttermilk 2 Tbsp. unsalted butter -- melted Scones make a great dipper for the sauce. For biscuit-like scones, just be sure to lightly pat out the dough, instead of rolling it. Preheat oven to 450F. Line a baking sheet with parchment paper. Pulse all-purpose flour, cake flour, baking powder, salt, pepper, baking soda, and chives in a food processor until combined. Add cubed butter and shortening to dry mixture; pulse just until butter is pea-sized. Add buttermilk; pulse 2-3 times to incorporate. Turn out dough onto a lightly floured surface and form a ball. Gently shape dough into a 6 prepared baking sheet. Bake scones until bottoms are golden brown, 15-18 minutes, brushing with melted butter during last few minutes of baking. S(Internet Address): "http://www.cuisinerecipes.com/2015/04/09/chive-buttermilk-scones/" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 458 Calories; 13g Fat (26.2% calories from fat); 11g Protein; 73g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 526mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n016.3 --------------- From: Reggie Dwork Subject: RE: Bread Machine Dill Pickle Bread Date: Tue, 21 Apr 2015 18:40:47 -0700 We made this in our bread machine and it was very good. Very flavorful and not too dense ... just right. If you make it please let me know what you think of it. The dough was wetter than usual in our machine, but it worked fine. We did you light crust instead of medium. I think the crust would have been too tough if done on medium. Reggie * Exported from MasterCook * Bread Machine Dill Pickle Bread Recipe By :Tony Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Condiments/Pickles/Relishes Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water -- (110F/45C), plus 1/2 cup dill pickle juice 1 dill pickle -- chopped 1 tablespoon butter -- softened 1 tablespoon dried minced onion 1 teaspoon dried parsley 1/2 teaspoon dried dill weed 1/4 teaspoon salt 3 1/8 cups bread flour 2 teaspoons active dry yeast I've used dill in breads and just love the flavor, but one day while preparing hamburgers, I wondered if I could use actual pickles. Here is my creation use dill pickle juice for half of the water for the deluxe version. Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Use the white bread, medium crust setting. Editor's Note: We made this in our bread machine and it was very good. Very flavorful and not too dense ... just right. S(Internet Address): "http://allrecipes.com/Recipe/Dill-Pickle-Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 2g Fat (10.1% calories from fat); 7g Protein; 41g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 188mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n016.4 --------------- From: Reggie Dwork Subject: Rhubread Date: Sat, 25 Apr 2015 01:31:12 -0700 * Exported from MasterCook * Bread, Rhubread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups coarsely chopped fresh rhubarb -- (about 12 oz) 2 tablespoons sugar -- plus divided 1 3/4 cups sugar 1 cup canola oil 2 eggs 1 tablespoon vanilla extract 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/2 cup chopped pecans -- optional Preheat oven to 350F. Grease and flour two 8x4" loaf pans. Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans. Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (12 slices each). Prep: 15 min. Bake: 50 min. + cooling 1 slice equals 211 calories, 10 g fat (1 g saturated fat), 16 mg cholesterol, 162 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein. S(Internet Address): "http://www.tasteofhome.com/recipes/rhubread" Yield: "15 min. Bake: 50 min. + cool" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 11g Fat (44.9% calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n016.5 --------------- From: Reggie Dwork Subject: Cinnamon Rhubarb Muffins Date: Sat, 25 Apr 2015 01:47:54 -0700 * Exported from MasterCook * Muffins, Cinnamon Rhubarb Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup sugar -- plus divided 1 tablespoon sugar 2 teaspoons baking powder 1 1/4 teaspoons ground cinnamon -- divided 1/4 teaspoon salt 1 egg -- beaten 2/3 cup buttermilk 1/4 cup butter -- melted 1/2 cup chopped rhubarb -- fresh or frozen, thawed and drained 1/4 cup peach preserves In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Bake at 400F for 20 minutes or until top of muffin springs back when lightly touched in the center. Combine remaining sugar and cinnamon; sprinkle over batter. Yield: 9 muffins. Prep/Total Time: 30 min. 1 serving (1 each) equals 209 calories, 6 g fat (3 g saturated fat), 38 mg cholesterol, 233 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein. Description: "These fluffy muffins extra scrumptious and perfect for breakfast or snacking." Source: "Originally published as Cinnamon Rhubarb Muffins in Taste of Home April/May 1998, p29" S(Internet Address): "http://www.tasteofhome.com/recipes/cinnamon-rhubarb-muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 6g Fat (25.7% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n016.6 --------------- From: Reggie Dwork Subject: Banana Walnut Crumble Muffins with Chocolate Chips Date: Sat, 25 Apr 2015 02:12:35 -0700 * Exported from MasterCook * Muffins, Banana Walnut Crumble Muffins with Chocolate Chips Recipe By : Clean Eating Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white whole-wheat flour 1 cup oat bran 1 1/2 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp sea salt 1/2 cup mini chocolate chips 1 large egg 3 ripe bananas -- mashed (about 1 1/4 cups) 1/2 cup whole milk 1/4 cup pure maple syrup 3 tbsp safflower oil 1/4 cup finely chopped unsalted walnuts -- (about 1 oz) 3 tbsp white whole-wheat flour 2 tbsp maple sugar 1/2 tsp ground cinnamon 1/4 tsp sea salt 2 tbsp unsalted butter -- melted, organic This classic muffin is a total crowd-pleaser, packed with sweet banana, crunchy walnuts and fragrant cinnamon. We opted for mini chocolate chips for chocolaty flavor in every single bite. MAKE AHEAD: This can be done 1 day ahead. Line a 12-count muffin tin with paper liners and preheat oven to 350F. Prepare crumb topping: To a small bowl, add all crumb topping ingredients except butter and stir with a fork until combined. Add butter and stir until dry ingredients are moistened; set aside. (MAKE AHEAD: This can be done 1 day ahead. Cover and refrigerate. Before proceeding with recipe, allow to come to room temperature, 1 to 2 hours. The topping will have firmed up, so use a spoon to crumble it again. Prepare muffins: In a large bowl, whisk together 1 cup flour, oat bran, baking powder, baking soda, 1 tsp cinnamon and 1/4 tsp salt. Add chocolate chips and whisk to combine. (MAKE AHEAD: This can be done 1 day ahead. Cover and store at room temperature.) In another large bowl, lightly whisk egg then add bananas and whisk until combined. Add milk, maple syrup and oil and whisk until combined. MAKE AHEAD: This can be done 1 day ahead. Cover and refrigerate. Allow to come to room temperature and whisk again before proceeding with recipe, about 1 hour. Add banana mixture to flour mixture and stir until dry ingredients are moistened. Add to muffin tin, filling each cup almost to the top. Sprinkle crumb topping over muffins (about 1 tbsp per muffin) and press down slightly on topping so it adheres. Bake until a toothpick inserted into center of a muffin comes out with a few moist crumbs, 18 to 20 minutes. Cool in pan for 5 minutes, then transfer to a rack. Serve warm. (MAKE AHEAD: Muffins can be baked up to 1 month ahead. Cool completely and freeze in zip-top freezer bags or airtight containers. Defrost at room temp for 1 hour. Place muffins on a large rimmed baking sheet and loosely tent with foil. Heat in a 250F oven for 7 to 8 minutes. Nutrients per serving (1 muffin): calories: 226, total fat: 11 g, sat. fat: 3 g, monounsaturated fat: 2 g, polyunsaturated fat: 4 g, carbs: 33 g, fiber: 4 g, sugars: 17 g, protein: 5 g, sodium: 267 mg, cholesterol: 22 mg S(Internet Address): "http://www.cleaneatingmag.com/recipes/banana-walnut-crumble-muffins-with-chocolate-chips/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 11g Fat (39.5% calories from fat); 5g Protein; 34g Carbohydrate; 4g Dietary Fiber; 24mg Cholesterol; 258mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v115.n016 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved