Date: Sun, 14 Jun 2015 09:21:59 GMT -------------- BEGIN bread-bakers.v115.n023 -------------- 001 - Reggie Dwork Subject: Homemade Naan Date: Tue, 09 Jun 2015 15:18:30 -0700 * Exported from MasterCook * Bread, Naan, Homemade Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : bread bread-bakers mailing list ethnic low fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 2 tablespoons honey 2 1/4 tsp active dry yeast 3 1/2 cups flour -- to 4C 1/4 cup lowfat sour cream 2 teaspoons salt 1/2 teaspoon baking powder 1 egg 1/4 cup butter -- (1/2 stick) 3 cloves garlic -- minced In a large bowl combine the warm water, honey, and yeast. Mix slightly then allow to sit for 10 minutes or until foamy. Add in the flour, sour cream, salt, baking powder, and egg. Mix well to combine. Turn onto a floured surface and knead for 3-5 minutes. Spray the large bowl with cooking spray and place the dough in the bowl. Cover and let rise until doubled (about 1 1/2 hours). After the dough has risen, place the butter and garlic in a small skillet and cook until the butter is just melted. Set aside. Cut the dough into 8 equal pieces. Flatten each piece and roll into a circle 1/4" thick. Brush one side of the Naan with garlic butter. Heat a medium skillet over medium heat. Add the Naan, butter side down, and cook for 1-2 minutes. Meanwhile, brush the top with garlic butter. Flip the bread over and cook an additional 1-2 minutes. Both sides should be golden brown. Remove to a plate to cool. Repeat with remaining dough circles until all 8 are cooked. Serve immediately or store in an air tight bag for 3 days. S(Internet Address): "http://www.hezzi-dsbooksandcooks.com/2015/06/homemade-naan-breadbakers.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 286 Calories; 7g Fat (23.1% calories from fat); 7g Protein; 47g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 642mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n023.2 --------------- From: Reggie Dwork Subject: Apple Cinnamon Breakfast Muffins Date: Tue, 09 Jun 2015 15:56:15 -0700 * Exported from MasterCook * Muffins, Apple Cinnamon Breakfast Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/2 cup firmly packed brown sugar 1/4 cup white sugar 1/3 cup lowfat sour cream 1/2 cup applesauce 1/4 cup butter 1 teaspoon vanilla 2 medium apples -- (used Gala), peeled and cored: 1 diced, 1 grated 1/2 cup coarsely chopped pecans -- or walnuts The muffins turned out well. They were not too sweet (which is perfect for breakfast), and they had a great apple flavor to them. After making them I realized I had some dried cranberries in the cupboard. I think adding a half a cup of cranberries to the muffins would have made a nice harvest muffin for fall. Preheat the oven to 350F. Line a standard muffin tin with paper liners. In a medium bowl combine the flour, cinnamon, nutmeg, baking soda, and salt. In a large bowl cream the butter, sour cream, and sugars. Add the applesauce and vanilla and stir until it's well combined. Mix in the egg. Stir the dry ingredients into the wet ingredients a little at a time until well combined. Stir in the apples and nuts. Divide the batter into 12 muffin cups. Bake for 22-25 minutes or until a toothpick comes out clean. S(Internet Address): "http://www.hezzi-dsbooksandcooks.com/2010/10/apple-nut-muffins.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 8g Fat (32.0% calories from fat); 3g Protein; 35g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n023.3 --------------- From: Reggie Dwork Subject: Bread Machine Bourbon Nut Bread Date: Tue, 09 Jun 2015 15:58:14 -0700 * Exported from MasterCook * Bread Machine Bourbon Nut Bread Recipe By :Beth Hensperger Serving Size : 12 Preparation Time :0:10 Categories : Beverages Bread Bread Machine Bread-Bakers Mailing List Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup nut oil -- or vegetable oil 2 large eggs 1 1/2 teaspoons almond extract 1 1/2 cups sour cream 1/2 cup bourbon 1 cup packed light brown sugar 2 1/4 cups unbleached all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground nutmeg 1 teaspoon instant espresso powder 1 1/4 cups coarsely chopped pecans -- or walnuts, (6 oz) May be made up to 3 days in advance. Place oil, eggs, almond extract, sour cream, bourbon, brown sugar, flour, baking powder, salt, nutmeg, espresso, and pecans or walnuts in bread machine pan in order listed in manufacturer's instructions. Set crust for dark if your machine offers crust control for this setting and program for quick bread/cake cycle. Press start. The batter will be thick. After dough is mixed, scrape down sides of bread pan with spatula if needed to be sure all ingredients are incorporated. Close lid and let baking process continue. When bread is finished, test for doneness. Bread is done when it shrinks slightly from sides of pan, sides are dark brown, top is firm to the touch and toothpick inserted near center comes out clean. When done, immediately remove pan from machine, but let bread stand in pan for 10 minutes before turning it out, right side up. Cool completely on a rack. Wrap tightly in plastic wrap and chill overnight, or for up to 3 days, before serving. Yield: 1 loaf The Bread Lover's Bread Machine Cookbook by Beth Hensperger (Harvard Common Press) Reprinted with permission. Description: "Along with the bourbon and nuts, this bread is enriched with sour cream and espresso for full flavor. Best of all, the breadmachine does all the work." Source: "The Bread Lover's Bread Machine Cookbook // about.com" S(Internet Address): "http://homecooking.about.com/od/breadrecipes/r/blbread22.htm" Copyright: "(Harvard Common Press) Reprinted with permission." Start to Finish Time: "0:55" T(Cook Time): "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 370 Calories; 19g Fat (49.3% calories from fat); 5g Protein; 40g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 278mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n023.4 --------------- From: Reggie Dwork Subject: Easy Orange Rolls Date: Tue, 09 Jun 2015 16:07:39 -0700 * Exported from MasterCook * Rolls, Easy Orange Recipe By : Serving Size : 11 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces cream cheese -- softened, 1/2 of a pkg 1/4 cup firmly packed light brown sugar 1 1/2 teaspoons orange zest 11 ounces refrigerated French bread dough -- 1 can 2 tablespoons granulated sugar 1 tablespoon butter -- melted 1/2 cup powdered sugar 1 tablespoon orange juice Holiday meals can get a bit hectic, so make your baking a little easier with our bread recipes. For breakast or brunch, take a shortcut and use refrigerated French bread dough for these Easy Orange Rolls. Yield: Makes 11 rolls Preheat oven to 375F. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll French bread dough onto a lightly floured surface. Spread cream cheese mixture over dough, leaving a 1/4" border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4") slices. Place slices in a lightly greased 8" round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden. Stir together powdered sugar and orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately. For testing purposes only, we used Pillsbury Crusty French Loaf. Source: "January 2013" S(Internet address): "http://www.myrecipes.com/recipe/easy-orange-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 5g Fat (28.5% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n023.5 --------------- From: Reggie Dwork Subject: Mother's Rolls Date: Tue, 09 Jun 2015 16:10:24 -0700 * Exported from MasterCook * Rolls, Mother's Recipe By :Submitted by: Amy Hansen from Louisville, KY Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope active dry yeast 3/4 cup water 3 1/2 cups biscuit baking mix -- divided 1 tablespoon sugar 1/4 cup butter -- melted garnish: -- additional melted butter Dissolve yeast in warm water (110 to 115F); let stand 5 minutes. Place 2 1/2 cups biscuit mix in a large bowl; stir in sugar. Add yeast mixture, stirring vigorously. Sprinkle work surface generously with remaining biscuit mix. Place dough on surface and knead 15 to 20 times. Shape heaping tablespoons of dough into balls; arrange on a lightly greased baking sheet. Cover dough with a damp tea towel; set aside in a warm place to rise, about one hour. Brush rolls with melted butter. Bake at 400F for 12 to 15 minutes or until golden. Remove rolls from oven; brush again with melted butter while hot. Makes 15 rolls. Source: "mommyskitchen.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 7g Fat (42.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 358mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n023.6 --------------- From: Reggie Dwork Subject: Strawberry Nut Bread correction Date: Sun, 14 Jun 2015 01:41:50 -0700 Thanks to all that pointed out the error in the Strawberry Nut Bread. The amount of flour is 3 cups, not teaspoons. The corrected recipe is in the archives at . Reggie --------------- END bread-bakers.v115.n023 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved