Date: Mon, 8 Jun 2015 03:26:47 GMT -------------- BEGIN bread-bakers.v115.n022 -------------- 001 - Reggie Dwork Subject: Hearty Multigrain Bread Date: Sun, 07 Jun 2015 13:19:14 -0700 * Exported from MasterCook * Bread, Hearty Multigrain Recipe By :Debbie Wilson Serving Size : 12 Preparation Time :0:05 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1 tablespoon butter -- softened 1 teaspoon salt 2 tablespoons sunflower seeds 1 tablespoon sesame seeds 1 tablespoon flax seeds 1 tablespoon millet 1 tablespoon quinoa 1 cup bread flour 1 cup whole wheat flour 1 tablespoon dry milk powder 1/4 cup packed brown sugar 1 1/2 tablespoons bread machine yeast This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet. The texture is dense and compact. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Makes a 1 - 1 1/2 pound loaf of bread S(Internet Address): "http://allrecipes.com/Recipe/Hearty-Multigrain-Bread/" Start to Finish Time: "3:00" T(Cook Time): "2:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 3g Fat (20.3% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 194mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n022.2 --------------- From: Reggie Dwork Subject: Whole-Wheat Quinoa Bread Date: Sun, 07 Jun 2015 13:22:22 -0700 * Exported from MasterCook * Bread, Whole-Wheat Quinoa Recipe By :MARTHA ROSE SHULMAN Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 3 cups lukewarm water 1 tablespoon agave syrup 1 tablespoon blackstrap molasses 2 cups all-purpose flour -- or white bread flour 2 cups whole-wheat flour 1/4 cup canola oil 1 tablespoon salt 2 cups cooked quinoa 3 cups whole-wheat flour -- as needed (3 to 4c) 1 egg -- beaten with 2 tablespoons water -- for egg wash 1 tablespoon sesame seeds In a large bowl, combine the yeast and water and stir until dissolved. Stir in the agave syrup and molasses. Whisk in the flours, 1 cup at a time. Stir or whisk this mixture 100 times, for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl with plastic and leave to rise in a warm spot for one hour, until bubbly. Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in the quinoa, then fold in 2 cups of the whole-wheat flour. Place another 1/2 cup whole-wheat flour on your work surface, then scrape out the dough. Use a paddle to help fold the dough over while kneading until it has absorbed the flour on your work surface. Flour your hands, and knead the dough for 10 minutes, adding flour as necessary, until it is elastic and springs back when you press it with your finger. It will be dense and sticky. Shape the dough into a ball. Rinse and dry your bowl, and coat it with oil. Place the dough in it, then flip the dough over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for one hour or until doubled. Punch down the dough, cover the bowl and allow the dough to rise again for 45 minutes to an hour. Preheat the oven to 375F. Divide the dough into two parts, and shape into loaves. Place half of the sesame seeds on your work surface, and gently roll the rounded side of one loaf over them so that they stick. Repeat with the remaining sesame seeds and the other loaf. Oil two 9-by-5-inch bread pans, and place the loaves in the pans, first seam side up, then seam side down. Cover with a damp towel and allow to rise for 30 minutes, or until the surface of the loaves rises above the edges of the bread pans. Gently brush the loaves with egg wash. Using a sharp knife, cut two or three 1/2-inch-deep slashes across the top of each loaf. (If this causes the loaves to deflate, let them sit for another 15 to 20 minutes.) Bake 50 to 55 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans and cool on a rack. Source: "cooking.nytimes.com" S(Internet Address): "http://cooking.nytimes.com/recipes/1014088-whole-wheat-quinoa-bread" Yield: "16 slices in each loaf" Start to Finish Time: "2:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 3g Fat (17.3% calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 207mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n022.3 --------------- From: Reggie Dwork Subject: Using Fruits & Vegetables in Breads Date: Sun, 07 Jun 2015 13:25:43 -0700 Using fruits & vegetables in bread making Fruits and vegetables can be added to bread to enhance the flavor and create a moister texture. Fruits can be used fresh or dried or as purees or juices to add complementary flavors to breads. Combinations of fruit can be used to add variety. The natural sugars in the fruit help to feed the yeast and improve the leavening process. Dried fruits, such as raisins, apricots, prunes, pears, apples, figs, and dates are perfect for bread because they provide wonderful concentrated flavor. Fresh fruits such as blueberries, cherries, cranberries, and strawberries can be frozen and then added to the batter or you can use commercially frozen fruit. Vegetables can be added raw, canned, dried or freshly cooked to produce a rich bread. Vegetable breads are richer than basic breads because the vegetables contribute flavor and texture to the loaves. You can also use potatoes, sweet potatoes, carrots, rutabagas, parsnips and other starchy vegetables to sweeten and bring a soft texture to the bread. Tips for using fruits & vegetables in breads: If you want to use juicy fruits, mix them with a little flour so that the dough doesn't become too gooey. Fresh vegetables are high in liquid. About half their weight will be water so adjust the liquid in the recipe accordingly. Frozen vegetables should be thawed completely before using and canned vegetables should be well drained. Source: "breadexperience.com" S(Internet address): "ww.breadexperience.com/fruits-and-vegetables.html" --------------- MESSAGE bread-bakers.v115.n022.4 --------------- From: Reggie Dwork Subject: Swedish Cinnamon and Cardamom Bread Date: Sun, 07 Jun 2015 13:32:05 -0700 * Exported from MasterCook * Bread, Swedish Cinnamon and Cardamom Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Ethnic 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 -- plus more for dusting 1/4 cup sugar 1 1/2 teaspoons cardamom seeds -- lightly crushed 1/4 teaspoon kosher salt FOR THE FILLING AND TOPPING: 1/2 cup granulated sugar 7 tablespoons unsalted butter -- softened 1 tablespoon ground cinnamon 1 1/2 teaspoons cardamom seeds -- finely crushed 1 egg -- beaten pearl sugar -- for topping Swedish Make the dough: Melt butter in a 1-qt. saucepan over medium. 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 until smooth and elastic, about 3 minutes. 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. Assemble the bread: 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. Bake the bread: Heat oven to 375F. Using kitchen shears 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. SERVES 8-10 Source: "Saveur.com" S(Internet address): "http://www.saveur.com/article/recipes/swedish-cinnamon-and-cardamom-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 551 Calories; 23g Fat (37.5% calories from fat); 10g Protein; 76g Carbohydrate; 3g Dietary Fiber; 87mg Cholesterol; 95mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n022.5 --------------- From: Reggie Dwork Subject: Strawberry Nut Bread Date: Sun, 07 Jun 2015 13:33:37 -0700 * Exported from MasterCook * Bread, Strawberry Nut Recipe By : Serving Size : 24 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 oz frozen whole strawberries -- hawed, drained 2 cups sugar 1 1/4 cups vegetable oil 4 eggs 3 cups all-purpose flour 3 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts Heat oven to 350F. Grease bottoms only of two 9x5- or 8x4" loaf pans with shortening; lightly flour. Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Description: "Move over banana bread, here's a tasty fruit bread that will compete for top honors." Source: "Bettycrocker.com" S(Internet address): "http://www.bettycrocker.com/recipes/strawberry-nut-bread/" Start to Finish Time: "3:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 16g Fat (51.1% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 154mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v115.n022 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved