Date: Tue, 18 Aug 2015 06:00:18 GMT -------------- BEGIN bread-bakers.v115.n032 -------------- 001 - Reggie Dwork Subject: Apricot Yeast Bread Date: Sun, 16 Aug 2015 09:24:23 -0700 * Exported from MasterCook * Bread, Apricot Yeast Recipe By :Barbara Lorensen of Mexico, Missouri Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus (70F to 80F) 2 tablespoons water 1 teaspoon vegetable oil 1/4 cup apricot jam 2 tablespoons butter -- cut into 4 pieces 1 1/2 teaspoons salt 2 tablespoons nonfat dry milk powder 3 cups bread flour 3/4 cup dried apricots -- chopped 3 teaspoons active dry yeast This fruity bread is good throughout the day. "It is wonderful to have with coffee in the morning, later as a snack or most any time." In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (about 1-1/2 lbs, 16 slices). Prep Time: 10 min Bake Time; 3 hrs One slice equals 128 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 242 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch. Source: "tasteofhome.com" S(Internet Address): "http://www.tasteofhome.com/recipes/apricot-yeast-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 2g Fat (14.3% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 221mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n032.2 --------------- From: Reggie Dwork Subject: Breakfast Biscuits Date: Sun, 16 Aug 2015 09:34:22 -0700 * Exported from MasterCook * Biscuits, Breakfast Recipe By :Jeanne Voltz Serving Size : 20 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups flour -- preferably White lily flour 3 tbsp. baking powder 1 tbsp. salt 6 tbsp. cold butter -- cut into small pieces 6 tbsp. cold vegetable shortening 2 1/2 cups buttermilk Preheat oven to 500F. Combine flour, baking powder, and salt in a large mixing bowl. Using a pastry cutter, 2 table knives, or your fingers, work butter and shortening into flour mixture until it resembles coarse meal. Add 2 1/4 cups of buttermilk and gently stir with a rubber spatula or wooden spoon until a stiff, slightly tacky dough forms, adding a little more buttermilk if dough is too dry. Transfer dough to a floured surface and quickly knead 2-3 times. Roll dough to a 1" thickness. Using a 2 1/2" round cookie cutter, cut out biscuits and set aside. Gather dough scraps together and repeat process, making 20 biscuits in all. Put biscuits on a parchment paper-lined cookie sheet about 1/2" apart as they are formed. Bake biscuits until they have risen and turned golden brown on top, 10-12 minutes. Source: "This article was first published in Saveur in Issue #80" S(Internet Address): "http://www.saveur.com/article/Recipes/Breakfast-Biscuits" Copyright: "Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen by Jeanne Voltz (Longstreet Press, 1998)." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 4g Fat (20.6% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 607mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n032.3 --------------- From: Reggie Dwork Subject: English Muffins #1 Date: Sun, 16 Aug 2015 09:51:41 -0700 * Exported from MasterCook * Muffins, English #1 Recipe By :Jamie Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups milk -- scalded, (180F) 4 tablespoons unsalted butter 1 1/2 teaspoons salt 2 tablespoons honey 1 large egg -- lightly beaten 2 1/4 teaspoons yeast 4 cups all-purpose flour 1 cup whole wheat flour cornmeal -- for dusting board Pour scalded milk into a lg mixing bowl. Stir in butter, salt and honey, and mix until the butter is melted. Let cool to 105F. Stir in the egg and yeast. Stir in both flours, and mix to form a rough ball. Turn the dough out on to a floured board and knead for 5-8 min until smooth. Place the dough into a lg bowl, and cover with a clean cloth. Let the dough rise for 1 hr in a warm, draft-free area or until doubled in bulk. Turn out the dough onto a floured board, and roll out to 1/2" thick. Use a 3" round cookie cutter to cut dough into circles. Place the circles on a baking sheeet, and sprinkle lightly with cornmeal on one side. Let the circles rest for 20 min. Heat a griddle or cast iron skillet over low heat. Gently place the muffins in the skillet cornmeal-side down. Cook the muffins for 6-8 min. Monitor them carefully to make sure they're browning but not burning. Slice muffins lengthwise, and toast them. Serve with butter and jam, or make a breakfast sandwich with eggs and bacon. Leftover muffins can be sliced and frozen. Place frozen muffins halves in the toaster to thaw. Tip: For a sweet change of pace, add 1C of raisins or dried fruit to the dough before kneadingl Source: "lifesafeast.fr" S(Internet address): "http://lifesafeast.blogspot.fr/search?q=english+muffin" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 4g Fat (20.8% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 194mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n032.4 --------------- From: Reggie Dwork Subject: Deli Rye Rolls Date: Sun, 16 Aug 2015 10:27:39 -0700 * Exported from MasterCook * Rolls, Deli Rye Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: -- (3/4 oz) 1 1/2 cups lukewarm water -- (12 oz) 2 tablespoons vegetable oil -- (7/8 oz) 2 1/2 cups King Arthur Unbleached All-Purpose Flour -- (10 1/2 oz) 1 1/4 cups pumpernickel flour -- (5 oz) 1 tablespoon King Arthur Whole-Grain Bread improver -- or vital wheat gluten 2 teaspoons instant yeast 1 1/2 teaspoons salt 1 teaspoon caramel color -- optional; an excellent color enhancement Topping: 2 tablespoons Everything Bread and Bagel Topping -- or poppy seeds, (1 oz) Review: Made as directed and these rolls were a huge hit. Don't skip the topping - it adds a lot! Next time may try making them twice the size for sandwiches - they'd be great with pastrami. *Skipped the optional caramel color because I didn't have any - the color was a little off but no one noticed. Review: Used my stand mixer rather than a bread machine. I also did not have the add-ins (rye flavor, caramel color etc.) but just the basic recipe ingredients. It is a very easy recipe and makes a wonderfully soft, hearty and savory roll. The dried onions give the rolls a real kick! An instant favorite with us. Hands-on time: 33 mins. to 55 mins. Baking time: 20 mins. to 22 mins. Total time: 2 hrs 28 mins. to 3 hrs 50 mins. Soften the dried onions in water for 30 min or so. Add the remaining dough ingredients, and mix and knead by hand mixer or bread machine until you've made a slightly sticky, shiny dough. Add the remaining dough ingredients, and mix and knead by hand, mixer, or bread machine, until you've made a slightly sticky, shiny doug Place the dough in a greased bowl, cover and let rise in a warm spot for 45 min to 1 1/2 hr, until almost doubled. Transfer the dough to a lightly greased or floured work surface and divide it into 12 pieces. Roll each piece into a ball, and dip the tops into seeds. If the dough is dry, spritz with water and sprinkle with seeds. Cover and let rise 30 min to 1 hr, until almost doubled in size. Preheat the oven to 375F while the rolls are rising. Bake the rolls for 15 - 20 min, until they sound hollow when tapped and feel firm to the touch; their internal temp should be at least 190F. Remove from the oven, and cool on a rack. Store cooled rolls wrapped in plastic, at room temp. Yield 12 rolls. Description: "These soft, savory rolls are equally delicious in the dinner bread basket, or for sandwiches" Source: "King Arthur Flour Co." S(Internet address): "http://www.kingarthurflour.com/recipes/deli-rye-rolls-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 4g Fat (19.1% calories from fat); 6g Protein; 32g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 436mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- END bread-bakers.v115.n032 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved