Date: Mon, 28 Sep 2015 06:44:39 GMT -------------- BEGIN bread-bakers.v115.n038 -------------- 001 - Reggie Dwork Subject: One-Bowl Cheddar Biscuits Date: Tue, 15 Sep 2015 16:48:10 -0700 * Exported from MasterCook * Biscuits, One-Bowl Cheddar Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose baking mix 1/2 cup Shredded Cheddar Cheese -- KRAFT 2 Tbsp. chopped fresh herbs -- any herbs you have on hand or can use ones that compliment your dinner 1/4 cup Sour Cream -- BREAKSTONE'S 2 Tbsp. Dijon Mustard -- GREY POUPON 1/3 cup milk 1 egg -- beaten 12 fresh Italian parsley leaves Heat oven to 425F. Combine baking mix, cheese and herbs in large bowl. Mix sour cream and mustard in small bowl. Gradually stir in milk. Add to baking mix mixture; stir just until moistened. Place dough on surface lightly dusted with additional baking mix; knead 10 times. Pat into 1/2" thick circle. Cut with 2" biscuit cutter dusted with baking mix. Place biscuits, 2" apart, on baking sheet. Brush lightly with egg; top with parsley. Brush with remaining egg. Bake 12 to 15 min. or until lightly browned. Serve warm. Source: "kraftrecipes.com" S(Internet Address): "http://www.kraftrecipes.com/recipes/one-bowl-cheddar-biscuits-74550.aspx" Start to Finish Time: "0:30" T(Bake): "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 7g Fat (38.6% calories from fat); 5g Protein; 19g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 368mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n038.2 --------------- From: Reggie Dwork Subject: Golden Semolina Zucchini Tomato Bread Date: Fri, 18 Sep 2015 08:19:04 -0700 * Exported from MasterCook * Bread, Golden Semolina Zucchini Tomato Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread grains Low Fat posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lukewarm water 2 Tbsp honey 2 tsp active dry yeast 3 cups bread flour -- separated (3 to 3 1/2) 1 cup semolina flour 2 cups grated zucchini 2 Tbsp olive oil 2 tsp salt 1 cup shredded Parmesan cheese 1/2 cup snipped dried tomatoes In a large bowl, or the stand mixer bowl, combine the water, yeast, and honey. Stir and let stand 15 minutes or until the yeast is foamy. Add 1 cup of bread flour. Beat to combine. Cover and let sit for 2 hours. Add the remaining ingredients and knead for about 4 minutes, adding more flour if necessary to keep dough held together. NOTE: This dough is very soft due to the zucchini moisture. You want the dough to hold together, but not to be too dry. Transfer to an oiled bowl. Cover and let rise for one hour or until doubled in size. Scrape dough out onto a floured board. Let rest for 10 minutes. Form dough into a loaf and place in a greased 8 1/2 x 4 1/2" pan or 9 x 5" pan. Cover and let rise 1/2 - 1 hour. Preheat oven to 325F. Score the top of the loaf. Bake for 50 - 75 minutes or until internal temperature reaches 190F. Remove from oven. Let cool for 5 minutes. Remove from pan and completely cool before slicing. Source: "hestiaskitchen.com" S(Internet Address): "http://www.hestiaskitchen.com/2014/08/22/golden-semolina-zucchini-tomato-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 4g Fat (18.5% calories from fat); 7g Protein; 29g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 353mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n038.3 --------------- From: Reggie Dwork Subject: Buttermilk Angel Biscuits Date: Fri, 18 Sep 2015 08:23:55 -0700 * Exported from MasterCook * Biscuits, Buttermilk Angel Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- (White Lily if you can get it) 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 cup Crisco shortening 1 1/2 tablespoons sugar 2 1/2 teaspoons yeast 1/4 cup lukewarm water 1 cup warmed buttermilk -- well shaken, 110F In a large bowl sift the dry ingredients together. Using a pastry blender or fork cut in the shortening until it resembles coarse cornmeal. In a separate bowl dissolve the yeast in the warm water. Let sit until foamy (about 5 minutes). Stir the yeast mixture and warm buttermilk into the flour mixture, stirring just until moistened. Turn the dough out onto a floured surface and gently knead until the dough is no longer sticky. Roll biscuit dough out to 1/2" thick. Cut with a biscuit cutter and place cut biscuits on a lightly greased baking sheet. Cover with a light dish cloth or plastic wrap that's been sprayed with non stick spray. Let rise in a warm place for about 30 minutes. Bake at 400F for about 14 to 20 minutes or until golden brown. Brush biscuits with butter while still warm. Recipes makes 8-12 biscuits, depending on the size. Cooks Note: Recipe can easily be doubled, store remaining dough in a covered bowl, in the refrigerator for up to 7 days. When ready to use remove dough from refrigerator. Roll out desired amount of biscuits and place on a greased baking sheet. Cover with plastic wrap that has been sprayed with non stick spray. Let biscuits rise for 30 minutes then proceed with baking Makes 8 - 12 biscuits Source: "mommyskitchen.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 7g Fat (28.7% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 276mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n038.4 --------------- From: Reggie Dwork Subject: Golden Brioche Bread Date: Fri, 18 Sep 2015 08:33:52 -0700 * Exported from MasterCook * Bread, Golden Brioche Recipe By :Dorie Greenspan Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup warm water -- (105F to 115F) 1/3 cup warm milk -- (105F to 115F) 2 envelopes dry yeast 3 3/4 cups all-purpose flour 2 teaspoons salt 3 large eggs 1/4 cup sugar 1 1/2 cups unsalted butter -- or (3 sticks), each stick cut into 4 pcs, room temp Glaze: 1 egg -- beaten to blend with 1 tablespoon water Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes. Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic; chill dough overnight. Butter and flour three 7 1/2x3 1/2x2" loaf pans. Divide dough into 3 equal pieces. Cut each dough piece into 4 equal pieces. Roll each into 3 1/2" long log, forming 12 logs total. Arrange 4 logs crosswise in bottom of each prepared loaf pan. Place loaf pans on baking sheet. Cover pans with waxed paper. Let loaves rise at room temperature until dough almost fills pans, about 2 hours. Preheat oven to 400F. Gently brush top of loaves with egg glaze. Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes. Cool in pans on racks 15 minutes. Turn loaves out onto racks; cool at least 1 hour. DO AHEAD Can be made ahead. Cool completely. Wrap loaves in foil; place in resealable plastic bags and store at room temperature 1 day or freeze up to 1 month. Rewarm room-temperature or thawed loaves wrapped in foil in 350F oven about 15 minutes, if desired. Makes 3 loaves S(Internet Address): "http://www.bonappetit.com/recipe/golden-brioche" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 394 Calories; 25g Fat (57.6% calories from fat); 7g Protein; 35g Carbohydrate; 1g Dietary Fiber; 134mg Cholesterol; 387mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n038.5 --------------- From: Reggie Dwork Subject: Apple and Cheddar Corn Muffins Date: Fri, 18 Sep 2015 10:33:51 -0700 Since the apples are so abundant this year here are some muffins with apples * Exported from MasterCook * Muffins, Apple and Cheddar Corn Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breadmaker Breads Fruit Grains Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups Flour -- all-purpose 1 1/2 ounces Yellow Cornmeal -- uncooked 1 tablespoon Baking powder -- double-acting 3/4 pound Apples -- cored, pared, finely chopped 1/2 cup Corn, whole-kernal -- frozed, thawed 2 1/4 ounces lowfat cheddar cheese -- shredded 1/3 cup Sugar -- granulated 1 dash Cinnamon -- ground 1 dash Nutmeg -- ground 6 tablespoons Corn oil 3 Eggs -- lightly beaten Preheat oven to 400F. Line 12 2-1/2" muffin-pan cups with paper baking cups; set aside. In large mixing bowl combine flour, cornmeal and baking powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to combine. In small bowl beat together oil and eggs; stir into flour mixture. Fill each baking cup with an equal amount of batter. Bake in middle of even fro 15 minutes, until golded and tootpick comes out dry. Set pan on wire rack and let cool. Weight Watcher Exchanges: 1-1/2 Fat, 1/2 Protein, 1 Bread, 1/4 Fruit, 25 Optional Calories. Per serving: 214 calories, 5 g. protein, 27 g. carbohydrate, 9 g. fat, 67 mg. cholesterol, 160 mg. sodium, 110 mg. calcium, 1 g. dietary fiber. Calories from fat: 36% Source: "Original recipe from Weight Watchers "Simple Light Cooking". Conversion and additional nutritional analysis by Rick Weissgerber" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 9g Fat (37.8% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 173mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v115.n038 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved