Date: Mon, 25 May 2015 06:48:09 GMT -------------- BEGIN bread-bakers.v115.n020 -------------- 001 - Lobo - Re: Dill Pickle Bread followup 002 - Reggie Dwork Subject: Re: Dill Pickle Bread followup Date: Mon, 18 May 2015 04:45:18 -0600 My homemade bread rarely molds. I usually make sourdough and I keep it in an old Tupperware bread keeper which I occasionally run through the dishwasher. Lobo >From: Jeff Dwork >We made the dill pickle bread from bread-bakers v115.n015 on Apr 21 >- see followup in v115.n016. We stored it in a snap-lid container. >We just finished the last slices today, May 17! Pickle juice is an >excellent anti-mold agent. --------------- MESSAGE bread-bakers.v115.n020.2 --------------- From: Reggie Dwork Subject: Whole Wheat Hotdog Buns Date: Tue, 19 May 2015 20:02:15 -0700 * Exported from MasterCook * Bread, Whole Wheat Hotdog Buns Recipe By :King Arthur Flour Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups lukewarm water -- *See Note, to 1 1/2C 1 large egg 2 tablespoons butter 1 1/4 teaspoons salt 2 tablespoons sugar 1/4 cup Baker's Special Dry Milk 3 tablespoons potato flour -- or 1/3 cup dried potato flakes 1/2 cup Hi-maize Fiber -- or substitute whole wheat flour 3 cups King Arthur White Whole Wheat Flour 1 tablespoon vital wheat gluten -- optional; for better rise 2 1/4 teaspoons instant yeast *Note: Start with 1 1/4 cups water, adding more if necessary to make a soft, smooth dough. Note: This recipe calls for a special pan, our New England hotdog bun pan. Hands-on time: 15 mins. to 25 mins. Baking time: 25 mins. to 30 mins. Total time: 3 hrs 10 mins. to 4 hrs 15 mins. Combine all of the ingredients, and mix and knead them - by hand, mixer, or bread machine - to form a smooth, supple dough. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until it's puffy though not necessarily doubled in bulk, about 1 1/2 hours. Turn the dough out onto a lightly greased or floured work surface. Shape it into a 6" x 15" rectangle, and place it in a lightly greased New England hotdog bun pan Grease the bottom of a clean baking sheet and place it on top of the pan so the rising dough will fill the pan evenly. Let the dough rise for 1 to 1 1/2 hours, until it's almost filled the pan. Preheat your oven to 375F. With the baking sheet still on top, bake the buns for 25 minutes. Remove the baking sheet and bake 5 minutes longer, to brown the buns, if necessary. Remove from the oven, cool for 5 minutes, then turn the buns out of the pan to cool completely on a rack. When completely cool, slice each bun down the middle horizontally, without cutting through the bottom; then separate into individual buns. Yield: 10 buns. Serving Size: 1 bun tips from our bakers: If you don't have a hotdog bun pan, divide the dough into 10 pieces and shape into oval buns by hand. Or make dinner rolls: Divide the risen dough into 16 pieces, shape them into balls, place in a lightly greased 9" x 13" pan, cover, let rise, and bake in a preheated 350F oven for about 22 to 25 minutes, until golden brown. Yield: 16 rolls. Source: "King Arthur Flour" S(Internet address): "http://www.kingarthurflour.com/recipes/whole-wheat-hotdog-buns-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 5g Fat (18.3% calories from fat); 9g Protein; 37g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 315mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n020.3 --------------- From: Reggie Dwork Subject: Chocolate Ribbon Banana Loaf Date: Sun, 24 May 2015 13:05:07 -0700 * Exported from MasterCook * Bread, Chocolate Ribbon Banana Loaf Recipe By :Originally published as Chocolate Ribbon Banana Loaf in Healthy Cooking February/March 2009 Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- softened 1 cup sugar 2 eggs 1 cup mashed ripe bananas -- (about 2 med) 1/3 cup nonfree plain yogurt 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 cup whole wheat pastry flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup peanut butter chips 1/2 cup semisweet chocolate chips -- melted Contest Winner Prep: 20 min. Bake: 40 min. + cooling Yield: 12 Servings In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in the bananas, yogurt and vanilla. Combine the flours, baking soda, salt and cinnamon; gradually add to butter mixture just until moistened. Fold in peanut butter chips. Remove 1 cup batter to a small bowl; stir in chocolate until well blended. Pour half of the remaining plain batter into a 9" x 5" loaf pan coated with cooking spray; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl. Bake at 350F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices) Description: "This bread is a combination of three of my favorite foods: bananas, chocolate, and peanut butter." Source: "tasteofhome.com" Start to Finish Time: "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 9g Fat (29.0% calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 242mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n020.4 --------------- From: Reggie Dwork Subject: Chocolate Coffee Bread Date: Sun, 24 May 2015 13:11:32 -0700 * Exported from MasterCook * Bread, Chocolate Coffee Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread Bread Machine Bread-Bakers Mailing List Chocolate/Cocoa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup water 1/3 cup cocoa powder 1 1/3 cups bread flour 1 1/3 cups whole wheat flour 3 tablespoons dry milk powder 1 1/2 teaspoons salt 1 1/2 tablespoons vegetable oil 3 tablespoons honey 2 1/4 teaspoons active dry yeast 1/2 cup semisweet chocolate chips 2 envelopes instant mocha cappuccino mix Place all ingredients (except chocolate chips and mocha mix) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start. If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished. Amount Per Serving Calories: 196 | Total Fat: 5.1g | Cholesterol: < 1mg Yield 1 - 1 1/2 pound loaf Source: "allrecipes.com" Start to Finish Time: "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 6g Fat (24.3% calories from fat); 5g Protein; 34g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 293mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n020.5 --------------- From: Reggie Dwork Subject: Cinnamon Buckwheat Bread Date: Sun, 24 May 2015 15:00:03 -0700 * Exported from MasterCook * Bread, Cinnamon Buckwheat Recipe By :Kimberly6714's Kitchen Serving Size : 24 Preparation Time :2:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast 2 cups water 1/2 cup 1% low-fat milk powder 2/3 cup sugar 1/4 cup buckwheat flour 5 1/2 cups bread flour 2 tablespoons cinnamon 2 1/2 teaspoons salt 1 tablespoon corn oil 2 large egg whites -- lightly beaten Grease two 4 1/2 x 4 1/2" loaf pans. Sprinkle the yeast over the warm water. Let sit approximately 10 minutes until bubbling. In a mixing bowl, combine dry milk, sugar, buckwheat flour, bread flour, cinnamon, and salt. Add yeast mixture, and beat vigorously with hoock attachment or by hand for 8 to 10 minutes until the dough is silky and resilient, adding more flour as necessary to keep the dough from sticking. Place dough in a bowl greased with corn oil. Rotate the dough in the oil until it is well covered with oil. Cover with plastic wrap and let the dough rise in a warm place for 30 minutes or until it doubles in volume. Punch the dough down and let rise for another 30 mins. Divide the dough in half and form into logs. Place into the prepared loaf pans, bruch with whisked egg whites, and allow to rise further until bread reaches just over the lip of the pan (approximately 30 to 40 mins.) Make two diagonal cuts in the top of each loaf with a sharp knife and sprinkle lightly with 2 tablespoon bread flour. Bake in a preheated 400F (200C) oven for 30 to 40 minutes or until crust is a dark golden bown and the bottom of the loaf is hollow sounding when tapped. Turn loaves onto rack to cool. Make 2 loaves. Source: "recipeland.com" S(Internet address): "https://recipeland.com/recipe/v/cinnamon-buckwheat-bread-32226" Start to Finish Time: "3:00" T(Bake): "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 1g Fat (8.0% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 233mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n020.6 --------------- From: Reggie Dwork Subject: Flaxseed Flatbread Date: Sun, 24 May 2015 15:03:24 -0700 * Exported from MasterCook * Bread, Flaxseed Flatbread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon sugar 1/4 ounce active dry yeast 1/4 cup whole flax seeds 1 cup whole wheat flour 2 tablespoons olive oil 2 tablespoons low-fat plain yogurt 1 1/4 cups all-purpose flour -- to 1 1/2C Semolina flour -- or cornmeal for dusting Glaze and Topping: 1 large egg 4 teaspoons whole flax seeds One of the easiest and most appealing ways to incorporate flaxseeds into your diet is to use them in yeast breads. Since flaxseeds must be ground to release their benefits, we use ground flaxseeds to replace part of the flour in the dough. A sprinkling of whole flaxseeds creates an appealing topping on this Turkish-style bread. 1. In large mixing bowl, mix 1 cup lukewarm water and sugar. Sprinkle in yeast and let stand until foamy, 10 minutes. 2. Meanwhile, in spice grinder or blender, coarsely grind 1/4 cup flaxseeds. 3. With wooden spoon, gradually beat whole wheat flour into yeast mixture; beat about 2 minutes. Stir in ground flaxseeds, oil, yogurt and salt. Gradually beat in just enough all-purpose flour until dough is too stiff to stir. 4. Turn dough out onto lightly floured surface and knead, adding just enough flour to prevent sticking, until smooth and elastic, 5 to 10 minutes. (You can mix and knead dough in stand-up mixer fitted with paddle attachment, then dough hook. 5. Place dough in lightly oiled large bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 1/2 to 2 hours. 6. Place baking stone or inverted baking sheet in oven to heat. Preheat oven to 500F. (Heat baking stone for 25 minutes before baking; heat baking sheet for 10 minutes. 7. Punch dough down. Turn out onto lightly floured surface and knead a few times. Divide dough into 2 pieces. Cover with plastic wrap and let rest about 20 minutes. 8. Dust pizza peel or large metal spatula with cornmeal. In small bowl, combine egg and 1 tablespoon water; stir briskly with fork. Use your hands to press one piece of dough into an oval, then continue to stretch and press it into 10 x 7" oval, slightly less than 1/2" thick. Place oval on pizza peel. Brush top with egg glaze. Dip your fingertips in egg glaze and press them into dough to form dimples all over flatbread. Sprinkle with 2 teaspoons whole flaxseeds. 9. Working quickly, open oven door, hold pizza peel at slight angle and tip end toward back of the baking stone. Give pizza peel a quick jerk, letting flatbread slide onto baking stone. Quickly close oven door and bake flatbread until lightly browned and puffed, 11 to 12 minutes. Immediately wrap baked flatbread in kitchen towel to keep it soft and warm. Repeat with remaining dough and flaxseed topping. Source: "vegetariantimes.com" S(Internet address): "http://www.vegetariantimes.com/article/all-you-knead/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 5g Fat (24.6% calories from fat); 5g Protein; 27g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 12mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v115.n020 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved