Date: Mon, 29 Jun 2015 07:11:23 GMT -------------- BEGIN bread-bakers.v115.n025 -------------- 001 - Reggie Dwork Subject: Jalapeno Biscuits Date: Wed, 24 Jun 2015 11:24:42 -0700 * Exported from MasterCook * Biscuits, Jalapeno Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chilled unsalted butter -- (1 stick),cut into 1/2" cubes 1 1/2 tablespoons chopped seeded jalapeno chile 3/4 cup chilled buttermilk -- or more if needed Preheat oven to 450F. Line rimmed baking sheet with parchment paper. Combine first 5 ingredients in large bowl. Add butter. Rub in with fingertips until mixture resembles very coarse meal. Mix in jalapeno. Stir in 3/4 cup buttermilk; toss to moisten evenly, adding more buttermilk by tablespoonfuls if dry. Gather dough into ball. Transfer to lightly floured surface and gently pat to 1" thickness. Using floured 2" diameter biscuit cutter, cut out biscuits. Gently gather dough scraps; reshape and cut out more biscuits. Arrange biscuits on prepared baking sheet. Bake biscuits until puffed and pale golden on top and tester inserted into center comes out clean, about 12 minutes. Serve warm. Source: "bonappetit.com" S(Internet address): "http://www.bonappetit.com/recipe/jalape-o-biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 10g Fat (50.4% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 288mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n025.2 --------------- From: Reggie Dwork Subject: Food Court Bread Sticks Date: Wed, 24 Jun 2015 11:59:48 -0700 * Exported from MasterCook * Bread, Food Court Bread Sticks Recipe By :Marcy Goldman & Yvan Huneault Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cornmeal -- for sprnkling Dough: 1 1/2 cups warm water 2 teaspoons instant yeast 2 teaspoons sugar 1 1/4 teaspoons salt 2 tablespoons olive oil 2 tablespoons cornmeal 1 teaspoon baking powder 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup all-purpose flour 1 cup bread flour -- to 2C Garnish: 1/3 cup melted unsaltd butter 1/3 cup olive oil 1/4 cup seasoned bread crumbs -- or semolina olive oil -- for brushing Parmesan cheese garlic powder -- or minced fresh or dried herbs This recipe is a crowd pleaser and reminiscent of the bread sticks some pizzarias offer. You can use leftover pizza dough (about half a batch) or follow the recipe below. These are tender and chewy - dare we say "commercial tasting"? For thicker, breadlike pizza dough, add an additional 1/2tsp yeast. Lightly coat a 7x11" brownie pan or similar shallow pan with olive oil. Sprinkle lightly with cornmeal. Set aside. For the dough, hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2-3 min to dissolve the yeast. Stir in the sugar, salt, oil, cornmeal, baking powder, garlic powder, onion powder, all-purpose flour and 1C of the bread flour. Mix to make a soft mass. Knead with the dough hook on the lowest speed of the mixer for 5-8 min, gradually adding more bread flour as required to form a soft elastic dough. Turn the dough out onto a lightly floured surface and form the dough into a ball. Place in the lightly greased bowl Place the bowl in a large plastic bag, close the bag loosely, and let the dough rise for 30-45 min, or until almost doubled in size. Turn the dough out into the prepared pan and gently pat out to fill the pan, about 1/2" thick. Lightly paint with the butter mixture. Sprinkle with the bread crumbs. Let the dough rise for 5 min. Preheat the oven to 425F. Bake the dough for 15-18 min, or until golden brown. Remove from the oven, brush with olive oil, and sprinkle with Parmesan cheese and a touch of garlic powder. Using tongs, lift the baked dough onto a cutting board. Using a pizza wheel or sharp knife cut the bread into 1/2" wide strips. Source: "The Best Of Better Baking.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 7g Fat (56.9% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 166mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Serve as is, or with pizza sauce for dipping. --------------- MESSAGE bread-bakers.v115.n025.3 --------------- From: Reggie Dwork Subject: Vanilla Cinnamon Swirl Bread Date: Wed, 24 Jun 2015 12:59:45 -0700 * Exported from MasterCook * Bread, Vanilla Cinnamon Swirl Recipe By :Marcy Goldman & Yvan Huneult Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 1/2 cups warm water 2 1/2 teaspoons instant yeast 2 tablespoons unsalted butter -- doftened cup sugar 2 eggs 2 teaspoons pure vanilla extract 1 1/4 teaspoons salt 1 teaspoon ground cinnamon 2 tablespoons nonfat dry milk 1/4 cup instant potato flakes 3 1/2 cups bread flour -- to 4 1/2C Filling: milk -- for brushing 1 cup raisins -- plumped and patted dry,* See note 2 tablespoons ground cinnamon 1/4 cup sugar Note: Plumping dried fruit: Make the most of your dried fruit by plumping it before use. Cut larger fruit, such as apricots and prunes, in quarters or halves with oiled kitchen scissors before plumping. Put the dried fruit in a small bowl and add boiling water or simmering water to cover. Let stand for 5-10 min. Draiin wel and then dry the fruit by blotting well with a paper towel before using in a recipe. Simple but spectacular, this is a great loaf with which to begin baking. Instant potato flakes make this bread extra moist. Slice it nice and thick for toasting and use the leftovers for French toast or bread pudding. One of our testers, a chocoholic inspired the chocolate variatin below. Spray two 8x4" loaf pan with nonstick cooking spray. Line a baking sheet with parchment paper. Set aside. For the dough, hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2-3 min to dissolve the yeast. Stir the butter, sugar, eggs, vanilla, salt, cinnamon, dry milk, potato flakes, and 3 1/2C of the flour. Mix to make a soft mass. Knead with the dough hook on the lowest speed of the mixer for 8-10 min, adding more flour as required to form a soft dough. Turn the dough out onto a lightly floured surface and form the dough into a ball. Place the dough in a lightly greased bowl. Place the bowl in a large plastic bag, close the bag loosely and let the dough rise for 30-45 min, or until almost doubled. Gently deflate the dough. Turn the dough out onto a lightly floured surface. Roll the dough out into a 12x10" rectangle. For the filling, brush with milk and sprinkle on the raisins, cinnamon, and sugar. With the shorter end facing you, roll up the dough snugly into a log. Cut it in half widthwise and place in the prepared pans. Spray the dough lightly with nonstick cooking spray and return the pans to the plastic bag. Close the bag loosely and let the dough rise for 30-45 min, or until it puffs up 3/4-1" above the pan rim. Preheat the oven to 350F. Place the pans on the prepared baking sheet and bake for 35-45 min, or until the loaves are lightly browned. Let cool in the pans on a wire rack for at least 15 min before unmolding. Variation: Use chocolate chips instead of raisins, and replace the cinnamon with 2T unsweetened cocoa powder. Source: "The Best of Better Baking.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 3g Fat (13.0% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 184mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n025.4 --------------- From: Reggie Dwork Subject: Biscuit-Baking Tips - Info Date: Wed, 24 Jun 2015 13:03:29 -0700 Biscuit-Baking Tips - Info Warm biscuits fresh from the oven are impossible to resist. Whether you want to bake a savory buttery biscuit or a sweet one for shortcake, certain tricks will help you turn out rich and flaky results. Biscuits are all based on the principle of mixing flour with a leavening agent, such as baking powder or yeast, which helps them rise, adding a liquid, and forming and cutting them into a desired shape and size. Tips for Perfect Biscuits: Chill the bowl used to mix the dough as well as the pastry blender to prevent the butter or shortening from warming up. Cut cold butter and/or shortening into flour until the mixture resembles coarse crumbs. Cold bits of butter or fat will melt during baking, creating pockets of steam that give biscuits their flakiness. When working with butter, cut it into small pieces, and chill again before adding to dry ingredients. Be sure not to overwork the dough after the liquid has been added; it just barely needs to come together. Do not overcrowd biscuits on a baking sheet. Source: "marthastewart.com" S(Internet address): "http://www.marthastewart.com/268676/cooking-school-biscuits" - - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v115.n025 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved