Date: Mon, 12 Oct 2015 05:54:20 GMT -------------- BEGIN bread-bakers.v115.n040 -------------- 001 - Reggie Dwork Subject: Easy Cheesy Cheddar Bread Date: Tue, 06 Oct 2015 19:34:09 -0700 * Exported from MasterCook * Bread, Easy Cheesy Cheddar Recipe By :Michelle S. Serving Size : 16 Preparation Time :0:05 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz cheddar cheese spread -- (1 carton) at room temp 1/4 cup butter -- softened 1 tablespoon white zinfandel wine 1/4 teaspoon Worcestershire sauce 2 teaspoons snipped parsley 1 tablespoon finely chopped green onion 1 clove garlic -- minced 1 loaf French bread -- (16 - 18") In a bowl, stir together cheddar cheese spread and butter. Stir in wine, Worcestershire sauce, parsley, onion and garlic. Cut bread crosswise into thick slices, cutting to bottom crust but NOT through it. Spread slices with cheese mixture. Place loaf on a baking sheet and cover loosely with foil. Bake at 350F for 20 minutes. Source: "food.com" S(Internet Address): "http://www.food.com/recipe/easy-cheesy-cheddar-bread-56770" Start to Finish Time: "0:20" T(Cook Time): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 7g Fat (39.4% calories from fat); 6g Protein; 20g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 786mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n040.2 --------------- From: Reggie Dwork Subject: Parker House Rolls #2 Date: Tue, 06 Oct 2015 18:47:00 -0700 * Exported from MasterCook * Rolls, Parker House #2 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- King Arthur brand 2 1/2 tsp instant yeast 3 tablespoons sugar 1 1/4 tsp salt 1/4 cup potato flour -- or 3/4C instant mashed potato flakes 3 tablespoons butter 1 cup milk 1 lg egg 3 1/2 tablespoons butter -- melted; for brushing on rolls (3 1/2 to 4) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tablespoons melted butter at the end), mixing to form a shaggy dough. Note: to speed the rising process, whisk together the milk and egg, and heat gently just enough to remove the refrigerator chill; then add to the remaining ingredients. Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it's smooth. Place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress). Allow it to rise for 90 minutes; it'll become quite puffy, though it probably won't double in bulk. Note that the dough takes quite awhile to get going; after 1 hour, it may seem like it's barely expanded at all. But during the last half hour, it rises more quickly. Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into an 8" x 12" rectangle. Brush thedough all over with a light coating of the melted butter. You'll have melted butter left over; save it to brush on top of the baked rolls. Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You'll now have a rectangle that's about 2 1/4" x 12". Repeat with the other piece of dough. Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 rolls, each about 2 1/4" x 3". Place the rolls, smooth side up, in a lightly greased 9" x 13" pan. Repeat with the remaining piece of dough, making 16 rolls in all. You'll arrange 4 rows of 4 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan. Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 350F. Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.10) Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve. Yield: 16 rolls. S(Internet Address): "http://www.kingarthurflour.com/recipes/parker-house-rolls-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 6g Fat (32.3% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 228mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n040.3 --------------- From: Reggie Dwork Subject: Artichoke Bread Date: Tue, 06 Oct 2015 19:16:52 -0700 * Exported from MasterCook * Bread, Artichoke Recipe By :Just Cher Serving Size : 16 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 2 cloves garlic -- minced (2 to 3) 2 teaspoons sesame seeds 14 oz artichoke hearts -- drained & chopped, 1 can 1 cup shredded monterey jack cheese 1 cup grated Parmesan cheese 1 cup sour cream 1 loaf French bread 1/2 cup shredded cheddar cheese -- (prefer sharp) This is just a wonderfully tasty way to start off any good meal. But if your like my family and can't get enough of artichokes this becomes the weekend snack Preheat over to 350F. Melt butter in a skillet over medium heat. Add garlic and sesame seeds. Saute until lightly browned. Remove from heat and stir in artichoke, Monterey jack, Parmesan and sour cream. Cut bread in half lengthwise. Scoop out center of each piece, leaving a 1" shell. Add approximately 1/2 of the removed bread pieces to the artichoke mixture. Stir to blend. Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese. Place on baking sheet and cover with foil. Bake for 25 minutes. Remove foil and bake 5 minutes more. Cool slightly and cut into slices. Source: "food.com" S(Internet Address): "http://www.food.com/recipe/artichoke-bread-33776" Yield: "1 (165 g)" Start to Finish Time: "0:40" T(Cook Time): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 12g Fat (49.3% calories from fat); 9g Protein; 19g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 386mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat. --------------- MESSAGE bread-bakers.v115.n040.4 --------------- From: Reggie Dwork Subject: How to make basic quick bread Date: Tue, 06 Oct 2015 17:47:49 -0700 How to make basic quick bread Source: "foodnetwork.com" Basic method: Preheat the oven to 350F and line a 9-by-5" loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray. Add the batter and bake until a toothpick inserted into the center of the loaf comes out clean (see recipes for times). Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely Pumpkin: Whisk 1 cup pumpkin puree, 1/2 cup each vegetable oil and light brown sugar, 1/4 cup water, 2 eggs and 1 teaspoon vanilla. Separately, whisk 2 1/4 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes. Baked Apple: Soak 3/4 cup raisins in 1/4 cup rum, 30 minutes. Make Pumpkin Bread (No. 1), replacing the pumpkin with 3/4 cup applesauce and 1/4 cup apple butter. Add the raisins to the batter. Sweet Potato-Pecan: Make Pumpkin Bread (No. 1), replacing the pumpkin with sweet potato puree. Add 1/2 cup chopped pecans and 1 teaspoon orange zest to the dry ingredients. Banana-Nut: Whisk 1 cup mashed bananas (about 3), 1/2 cup each vegetable oil and plain yogurt, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1 cup chopped walnuts, 1 teaspoon each baking powder and cinnamon, 1/2 teaspoon salt and 1/4 teaspoon each baking soda and nutmeg. Fold the wet ingredients into the dry ingredients. Bake 55 to 65 minutes. Banana-Cranberry: Make Banana-Nut Bread (No. 4), replacing the walnuts with dried cranberries. Pear-Hazelnut: Make Banana-Nut Bread (No. 4), replacing the bananas with shredded peeled pears (about 2 medium; squeeze dry). Replace the walnuts with chopped toasted hazelnuts and the cinnamon and nutmeg with 1/4 teaspoon ground cloves. Add 1 teaspoon lemon zest to the dry ingredients. Applesauce-Granola: Make Banana-Nut Bread (No. 4), replacing the bananas with applesauce and omitting the yogurt. Add 1/2 cup granola to the dry ingredients. Sprinkle 1/4 cup more granola down the center of the loaf; bake 60 to 70 minutes. Spiced Apple-Walnut: Make Banana-Nut Bread (No. 4), replacing the bananas with shredded peeled apple (about 1 large; squeeze dry). Use 1/2 cup walnuts and add 1/2 cup dried cranberries and 1/2 teaspoon ground ginger to the dry ingredients. Strawberry-Pecan: Make Banana-Nut Bread (No. 4), omitting the bananas. Replace the yogurt with 1/4 cup milk and the walnuts with 1/2 cup chopped toasted pecans; omit the baking soda. Add 1 cup chopped strawberries tossed with 1 tablespoon flour to the batter. Bake 60 to 70 minutes. Blueberry-Almond: Make Banana-Nut Bread (No. 4), omitting the bananas and replacing the walnuts with 1/2 cup each sliced almonds and old-fashioned oats. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter. Berry Streusel: Make Banana-Nut Bread (No. 4), omitting the bananas. Add 1 1/4 cups mixed berries tossed with 1 tablespoon flour to the batter. For the streusel, mix 1/3 cup each chopped walnuts and light brown sugar, and 2 1/2 tablespoons cold cubed butter; sprinkle over the loaf before baking. Zucchini-Chocolate Chip: Make Banana-Nut Bread (No. 4), replacing the bananas with shredded zucchini (squeeze dry). Replace the walnuts with chocolate chips. Carrot-Coconut: Make Banana-Nut Bread (No. 4), replacing the bananas with shredded carrots (about 2). Replace the walnuts with 1/2 cup each shredded coconut and golden raisins. For the glaze, whisk 2 ounces softened cream cheese, 3 tablespoons milk, 2 tablespoons confectioners' sugar and a pinch of salt; drizzle over the warm bread. Chocolate Whisk: 1 1/2 cups sour cream, 1/2 cup vegetable oil, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup each unsweetened cocoa powder and semisweet chocolate chips, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes. Double Chocolate Chip: Make Chocolate Bread (No. 14), using 1/2 cup each semisweet and milk chocolate chips. Mexican Chocolate: Make Chocolate Bread (No. 14), using 1 1/2 teaspoons vanilla. Replace the cocoa with 1/2 cup Dutch-process cocoa and add 1 1/2 teaspoons each ancho chile powder and cinnamon to the dry ingredients. Mocha: Make Chocolate Bread (No. 14), adding 3 tablespoons instant espresso powder to the dry ingredients. For the glaze, whisk 1/2 cup confectioners' sugar, 1 tablespoon milk and 1 1/2 teaspoons espresso powder; drizzle over the warm bread. Chocolate-Hazelnut: Make Chocolate Bread (No. 14), using 1/2 cup each semisweet and milk chocolate chips, and 1 1/2 teaspoons baking powder. Add 3/4 cup chopped toasted hazelnuts to the dry ingredients. For the glaze, warm 1/4 cup chocolate-hazelnut spread thinned with 1 tablespoon water; pour over the warm bread. Chocolate-Peanut Butter: Make Chocolate Bread (No. 14). Add 3/4 cup peanut butter chips to the dry ingredients. Sprinkle 1/2 cup chopped salted peanuts down the center of the loaf before baking. Chocolate Stout: Make Chocolate Bread (No. 14), replacing the sour cream with 1 1/4 cups stout beer and the oil with 1 stick melted butter. Mint-Chocolate: Make Chocolate Bread (No. 14), replacing the chocolate chips with chopped mint-flavored chocolate. Chocolate-Date: Make Chocolate Bread (No. 14), adding 3/4 cup chopped dates and 1/4 teaspoon ground cloves to the dry ingredients. Sticky Date-Nut: Soak 1 1/2 cups chopped dates in 1 1/4 cups hot apple cider, 20 minutes. Whisk 1 1/2 cups flour, 1/2 cup chopped toasted walnuts, 2 teaspoons baking powder and 1/2 teaspoon each nutmeg and salt. Brown 1 stick butter in a saucepan over medium heat, 5 minutes; let cool, then whisk with 3/4 cup light brown sugar, 2 eggs, 2 tablespoons molasses and 1 teaspoon vanilla. Add the dates to the wet ingredients. Fold the wet ingredients into the dry ingredients. Bake 65 to 75 minutes. Graham: Combine 1 cup cinnamon graham cracker crumbs, 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup granulated sugar with a mixer until light and fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Mix 1/3 cup each cinnamon graham cracker crumbs and light brown sugar, 2 1/2 tablespoons cold cubed butter and a pinch of salt; sprinkle over the loaf; bake 55 to 65 minutes. S'more: Make Graham Bread (No. 24), adding 1/2 cup semisweet chocolate chips to the batter. Bake 50 minutes, sprinkle with 3/4 cup mini marshmallows and bake until the bread is cooked through, 5 to 15 more minutes. Fig-Graham: Make Graham Bread (No. 24), adding 1 cup chopped dried figs to the batter. Vanilla: Whisk 1 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup sugar with a mixer until fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Bake 55 to 65 minutes. Cinnamon Roll: Mix 1/2 cup each light brown sugar and chopped pecans, 1/2 stick softened butter, 1 tablespoon each flour and cinnamon, and a pinch of salt. Make Vanilla Bread (No. 27), pour half of the batter into the pan, top with the pecan mixture, then top with the remaining batter. For the glaze, whisk 1 cup confectioners' sugar and 2 tablespoons milk; drizzle over the warm bread. Sweet Sage: Fry 1/2 cup sage in butter; drain on paper towels. Make Vanilla Bread (No. 27), adding the sage to the batter. Honey: Make Vanilla Bread (No. 27), using only 1/2 cup each sugar and milk. Earl Grey: Make Vanilla Bread (No. 27), replacing the milk with cooled strong Earl Grey tea. Add 1/2 teaspoon orange zest to the wet ingredients. For the glaze, whisk 1/4 cup strong Earl Grey tea and 2 tablespoons honey; drizzle over the warm bread Cranberry Upside-Down: Make Vanilla Bread (No. 27), adding 1 teaspoon orange zest to the wet ingredients. Toss 1 1/4 cups fresh cranberries, 1/4 cup brown sugar and 2 tablespoons cubed butter; spread in the pan before adding the batter. Invert to serve. Lemon-Soaked: Make Vanilla Bread (No. 27), adding the zest of 1 lemon to the wet ingredients. Whisk 1/4 cup sugar, the juice of 1 lemon and 2 tablespoons water; pour over the warm bread. Blueberry-Corn: Make Vanilla Bread (No. 27), replacing 1/2 cup flour with fine yellow cornmeal. Add the zest of 1 lemon to the wet ingredients. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter. Lemon-Raspberry: Make Vanilla Bread (No. 27), adding the zest of 1 lemon to the wet ingredients. Swirl 1/3 cup warmed raspberry jam into the batter. Cherry-Poppy Seed: Make Vanilla Bread (No. 27), using only 1/4 cup milk. Mix 1 1/2 cups chopped pitted cherries and 2 tablespoons poppy seeds into the batter. Pina Colada: Make Vanilla Bread (No. 27), adding one 8-ounce can crushed pineapple (drained) and 1/4 cup unsweetened coconut milk to the batter. For the glaze, whisk 1/4 cup each coconut milk and confectioners' sugar; drizzle over the warm bread. Chocolate-Vanilla Swirl: Make Chocolate Bread (No. 14) and Vanilla Bread (No. 27), dividing the batters between two pans; swirl. Bake 55 to 65 minutes. Banana-Chocolate: Make Banana-Nut Bread (No. 4) and Chocolate Bread (No. 14), dividing the batters between two pans; swirl. Bake 55 to 65 minutes. Pumpkin-Chocolate: Make Pumpkin Bread (No. 1) and Chocolate Bread (No. 14), dividing the batters between two pans; swirl. Bake 55 to 65 minutes. Black Forest: Make Vanilla Bread (No. 27), using only 1/4 cup milk and mixing 1 1/2 cups chopped pitted cherries into the batter, and make Chocolate Bread (No. 14). Divide the batters between two pans; swirl. Bake 55 to 65 minutes. Parmesan-Herb: Caramelize 2 sliced onions in olive oil over medium-low heat, 30 minutes. Whisk 3/4 cup sour cream, 1/2 cup vegetable oil and 2 eggs. Separately, whisk 1 3/4 cups flour, 1/2 cup grated Parmesan, 1 tablespoon sugar, 2 teaspoons each chopped rosemary and thyme, 1 1/2 teaspoons baking powder, 1 teaspoon lemon zest, 1/2 teaspoon each salt and pepper, and 1/4 teaspoon baking soda; add the onions. Fold the wet ingredients into the dry ingredients. Bake 40 to 50 minutes. Spinach-Goat Cheese: Saute 5 ounces chopped spinach in olive oil with garlic. Make Parmesan-Herb Bread (No. 42), omitting the Parmesan and onions. Add the spinach and 4 ounces crumbled goat cheese to the batter. Bacon-Kale Saute 5 ounces chopped kale in olive oil. Make Parmesan-Herb Bread (No. 42), omitting the Parmesan and adding 1/4 teaspoon cayenne. Add the kale and 1/4 cup crumbled cooked bacon to the batter. Buffalo: Make Parmesan-Herb Bread (No. 42), omitting the Parmesan and herbs. Add 3/4 cup shredded Jack cheese, 1 teaspoon smoked paprika and 1/2 teaspoon celery seeds to the dry ingredients. Add 2 tablespoons Buffalo hot sauce to the wet ingredients. Sprinkle 1/4 cup shredded Jack cheese over the warm bread. Dill Pickle: Make Parmesan-Herb Bread (No. 42), omitting the Parmesan and replacing the herbs with 1/4 cup chopped dill and 2 teaspoons dill seeds. Add 1/4 cup chopped dill pickles and 1 tablespoon pickle juice to the wet ingredients. Fig-Prosciutto: Make Parmesan-Herb Bread (No. 42), omitting the onions. Add 1/2 cup each chopped prosciutto and dried figs to the batter. For the glaze, warm 1/3 cup fig preserves thinned with 2 tablespoons water; drizzle over the warm bread. Olive: Make Parmesan-Herb Bread (No. 42), omitting the onions and thyme. Replace the vegetable oil with olive oil. Add 1 cup chopped olives to the dry ingredients. Sun-Dried Tomato-Pesto: Make Parmesan-Herb Bread (No. 42), omitting the onions and herbs. Add 1 cup chopped oil-packed sun-dried tomatoes to the batter and swirl in 1/3 cup pesto before baking. Jalapeno-Corn: Make one 12-to-16-ounce box cornbread mix as directed, adding 1 cup grated cheddar and 1/4 cup chopped pickled jalapenos. Bake 55 to 65 minutes. --------------- END bread-bakers.v115.n040 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved