Date: Mon, 3 Aug 2015 07:30:36 GMT -------------- BEGIN bread-bakers.v115.n030 -------------- 001 - Reggie Dwork Subject: Salt-and-Pepper Biscuits Date: Sun, 02 Aug 2015 11:05:18 -0700 * Exported from MasterCook * Biscuits, Salt-and-Pepper Recipe By :Alison Roman Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sour cream 4 tablespoons heavy cream -- divided 1 tablespoon baking powder 1 teaspoon sugar 1/2 teaspoon coarsely groun black pepper -- plus more 2 cups all-purpose flour -- plus more for surface 6 tablespoons chilled unsalted butter -- (3/4 stick), cut into pieces Flaky sea salt -- such as Maldon Preheat oven to 425F. Whisk sour cream and 3 Tbsp. heavy cream in a small bowl Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix). Roll out dough on a lightly floured surface until 3/4" thick. Using cutter, cut out biscuits, rerolling scraps as needed. Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15-20 minutes. Serve warm with salt-and-pepper butter, if desired. Do Ahead: Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired. Description: "Adding sour cream to the dough imparts richness and a bit of tang, and doesn't thin it out too much." S(Internet address): "http://www.bonappetit.com/recipe/salt-and-pepper-biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 16g Fat (54.7% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 199mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n030.2 --------------- From: Reggie Dwork Subject: 100% Whole Wheat Zucchini Chocolate Chip Bread Date: Sun, 02 Aug 2015 11:19:46 -0700 Facing a zucchini surplus? This moist, dense bread, with its mild hint of cinnamon, offers a sweet surprise: chocolate chips. Never thought of adding chocolate chips to zucchini bread? Give it a try; the rich flavor of chocolate marries perfectly with the earthiness of zucchini and brown sugar. * Exported from MasterCook * Bread, 100% Whole Wheat Zucchini Chocolate Chip Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Grains Nuts Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1/3 cup molasses -- or honey 1/2 cup vegetable oil 1/3 cup brown sugar 1 teaspoon vanilla extract 2 cups white whole wheat flour -- or Premium Whole Wheat Flour 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 2 cups shredded, unpeeled zucchini -- (about 1 small/medium zucchini) 1 cup chocolate chips 3/4 cup chopped walnuts -- optional Preheat the oven to 350F; lightly grease a 9" x 5" loaf pan. In a large mixing bowl, beat the eggs, molasses or honey, oil, sugar, and vanilla until smooth. Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined. Stir in the zucchini, chocolate chips, and nuts. Pour the batter into the prepared pan. Bake the bread for 55 to 60 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate). Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store well-wrapped, at room temperature. Yield: one 9" x 5" loaf. Source: "King Arthur Baking Sheet, Winter 2012" Start to Finish Time: "1:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 15g Fat (50.3% calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n030.3 --------------- From: Reggie Dwork Subject: Apricot Anise Nut Bread Date: Sun, 02 Aug 2015 11:33:07 -0700 * Exported from MasterCook * Bread, Apricot Anise Nut Recipe By : Serving Size : 14 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon anise seed -- crushed 1 egg -- lightly beaten 3/4 cup milk 1/2 cup apricot nectar 1/4 cup vegetable oil 1 cup mixed nuts -- chopped 3/4 cup snipped dried apricots 1 cup powdered sugar 1 tablespoon whipping cream -- light cream or milk 1 teaspoon vanilla light whipping cream -- light cream or milk Bake: 50 min at 350F Cool: 10 min Stand: Overnight Preheat oven to 350F. Grease the bottom and 1/2" up the sides of an 8 x 4 x 2" loaf pan; set aside. In a lg bowl stir together flour, granulated sugar, baking powder, salt, and anise seeds. Make a well in the center of flour mixture; set aside. In a med bowl combine egg, the 3/4C milk, the apricot nectar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts and dried apricots. Spoon batter into the prepared loaf pan, spreading evenly. Bake for 50 - 55 min or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 min. Remove from pan. Cool for 10 min. Remove from pan. Cool completely on wire rack. Wrap and store overnight. For frosting, in a sm bowl stir together powdered sugar, the 1T whipping cream, the vanilla. Stir in enough additional whipping cream to reach drizzling consistency. Drizzle loaf with frosting before slicing. Makes 14 servings VARIATIONS: Cranberry Nut Bread: Grease the bottom and 1/2" up the sides of a 9 x 5X 3" loaf pan; set aside. Prepare as directed, except add 2t finely shredded orange peel up to flour mixture. Substitute orange juice for the milk, and fold 1C coarsely chopped cranberried into batter along with nuts. Blueberry Nut Bread: Prepare as directed, except add 1 1/2t finely shredded lemon peel to the flour mixture. In a sm bowl combine 1/2C dried blueberries and 1/4C boiling water. Cover and let stand for 10 min; drain, if nec. Fold blueberries into batter along with nuts. Description: "These tips to make a tender, golden brown loaf of bread without a lot of fuss. Whether you are intimidated by kneading homemade bread or just want to cut out a step, stir-together no-knead bread makes a tasty option." Source: "Fall Baking, BH&G" S(Internet address): "http://www.bhg.com/recipe/apricot-anise-nut-bread/" Start to Finish Time: "1:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 11g Fat (35.1% calories from fat); 5g Protein; 41g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 194mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n030.4 --------------- From: Reggie Dwork Subject: Bread Machine Orange Bubble Bread Date: Sun, 02 Aug 2015 11:14:23 -0700 * Exported from MasterCook * Bread Machine Orange Bubble Bread Recipe By :JANUARY 2001, Jan 2001 Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lowfat 2% milk 1/4 cup butter 1/4 cup granulated sugar 1/4 cup water 1 teaspoon salt 4 cups bread flour 2 1/2 teaspoons bread machine yeast 1 large egg -- lightly beaten 1/2 cup granulated sugar 2 tablespoons grated orange rind 1/4 cup butter -- melted cooking spray 1/2 cup powdered sugar 1 tablespoon orange juice Let a bread machine do your mixing for you. When the cycle is complete, simply knead for 30 seconds then start shaping this sweet-and-tart breakfast bread. Divide the loaf into 24 pieces, then dip each ball in butter then roll in sugar and orange rind. A bright drizzle of powdered sugar and orange juice finishes the bread. Combine first 5 ingredients in a 2-cup glass measure. Microwave at HIGH for 3 minutes. Cool 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing milk mixture, flour, yeast, and egg into bread pan, and select the dough cycle; start bread machine Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead 30 seconds. Cover dough; let rest 10 minutes. Divide the dough into 24 equal portions, shaping each into a ball (cover remaining dough to keep from drying). Combine 1/2 cup granulated sugar and rind. Dip each ball into 1/4 cup melted butter, and roll in sugar mixture. Place balls in bottom of a 10" tube pan coated with cooking spray. Cover and let rise in a warm place (85F), free from drafts, 45 minutes or until doubled in size. Preheat oven to 350F. Bake at 350F for 35 minutes. Cool in pan 5 minutes on a wire rack; remove bread from pan. Cool bread 15 minutes on wire rack. Combine 1/2 cup powdered sugar and orange juice. Drizzle mixture over loaf, and serve warm. Yield: 2 dozen (serving size: 1 roll) Description: "Reminiscent of sweet orange rolls, this easy pull-apart bread won raves in our Test Kitchens." Source: "myrecipes.com" S(Internet address): "http://www.myrecipes.com/recipe/orange-bubble-bread-10000000223219/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 5g Fat (26.0% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 137mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v115.n030 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved