Date: Mon, 29 Feb 2016 07:36:21 GMT -------------- BEGIN bread-bakers.v116.n005 -------------- 001 - Reggie Dwork Subject: Potato Pan Rolls Date: Sat, 13 Feb 2016 10:01:23 -0800 * Exported from MasterCook * Rolls, Potato Pan Recipe By :LeAnne Hofferichter Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium potatoes -- peeled and quartered 1/2 ounce active dry yeast -- (2 pkgs) 1 teaspoon sugar 1/2 cup butter -- melted 1/2 cup honey 1/4 cup canola oil 2 eggs 2 teaspoons salt 6 cups all-purpose flour -- to 7C Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the Reserve Champion award at a 4-H yeast bread competition with this recipe TOTAL TIME: Prep: 55 min. + rising Bake: 20 min. In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110 to 115F. Mash potatoes; set aside 1 cup to cool to 110-115F (save remaining potatoes for another use). In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9" round baking pans. Cover and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400F. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen. 1 serving (1 each) equals 165 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 193 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Source: "LeAnne Hofferichter" S(Internet address): "http://www.tasteofhome.com/recipes/contest-winning-potato-pan-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 5g Fat (29.9% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n005.2 --------------- From: Reggie Dwork Subject: Hiroko's Breakfast Biscuits Date: Sat, 13 Feb 2016 10:09:58 -0800 * Exported from MasterCook * Biscuit, Hiroko's Breakfast Recipe By :A Lei of Recipes Serving Size : 20 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Breakfast Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 stick butter 1 stick margarine 1 1/2 cups milk -- or less 1 teaspoon vanilla 1/4 cup sugar -- mixed with 1/2 teaspoon cinnamon -- to 1t Combine dry ingredients in lg bowl Add butter and margarine and cut in until pea-sized Add milk and vanilla to form dough Roll out and cut into long thin strips; spiral from one end (like a snail) to form biscuit Sprinkle with cinnamon sugar Bake 25-30 min at 375F Serve when golden brown Source: "Best of the Best From Hawaii Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 10g Fat (42.1% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 197mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n005.3 --------------- From: Reggie Dwork Subject: Bagels IIa Date: Sat, 13 Feb 2016 10:06:55 -0800 * Exported from MasterCook * Bagels IIa Recipe By : Serving Size : 12 Preparation Time :0:50 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water -- (110F/45C) 1 1/8 teaspoons active dry yeast -- (1/2 pkg) 2 tablespoons granulated sugar 1 tablespoon vegetable oil 7 cups bread flour 1 tablespoon salt 1 tablespoon granulated sugar 3 tablespoons poppy seeds -- optional Making bagels is fun, but it is a little bit of work. You may use any topping that you wish or none at all. We suggest sesame seeds, poppy seeds or Kosher salt." In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes. Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour). Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes. While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once. Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Bake with steam in a preheated 500F /(260C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done. Amount Per Serving Calories: 323 | Total Fat: 3.4g | Cholesterol: 0mg Recipe Yield 12 bagels Source: "allrecipes.com" Start to Finish Time: "2:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 3g Fat (9.8% calories from fat); 10g Protein; 62g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n005.4 --------------- From: Reggie Dwork Subject: Italian Bread Bowls Date: Sat, 13 Feb 2016 10:12:10 -0800 * Exported from MasterCook * Bread Bowls, Italian Recipe By : Serving Size : 8 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 2 1/2 cups warm water -- (110F/45C) 2 teaspoons salt 2 tablespoons vegetable oil 7 cups all-purpose flour 1 tablespoon cornmeal 1 egg white 1 tablespoon water 1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. 2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. 3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 min. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 min. 4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4" round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 min. 5. Preheat oven to 400F (200C). In a small bowl, beat together egg white and 1T water; lightly brush the loaves with half of this egg wash. 6. Bake in preheated oven for 15 min. Brush with remaining egg mixture, and bake 10 to 15 more min or until golden. Cool on wire racks. 7. To make bowls: Cut a 1/2" thick slice from top of each loaf; scoop out centers, leaving 3/4" thick shells. Fill bread bowls with hot soup and serve immediately. Description: "These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired" Source: "allrecipes.com" Start to Finish Time: "2:15" T(cook): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 439 Calories; 5g Fat (9.5% calories from fat); 12g Protein; 85g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 545mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v116.n005.5 --------------- From: Reggie Dwork Subject: Bread Machine Cherry Pecan Bread Date: Sat, 13 Feb 2016 10:13:53 -0800 * Exported from MasterCook * Bread Machine Cherry Pecan Bread Recipe By :Peggy Trowbridge Filippone Serving Size : 12 Preparation Time :0:05 Categories : Bread Bread Machine Desserts Fruit Holidays Low Fat Nuts Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup red and green Maraschino cherries -- whole 3 cups flour 1 1/2 Tablespoons nonfat dry milk 2 Tablespoons granulated white sugar 1 1/4 teaspoon salt 1 Tablespoon butter 1/8 teaspoon cinnamon 1/8 teaspoon ground ginger 3 teaspoons yeast 1 1/8 cups water 1/4 cup raisins 1/4 cup sunflower seeds 1/4 cup pecans -- chopped Drain cherries well and pat dry. Set aside. Add flour, dry milk, sugar, salt, butter, cinnamon, ginger, yeast, and water in the order according to bread machine manufacturer's suggestion. Add the raisins, whole cherries, sunflower seeds, and pecans at the beep at the end of the first kneading cycle. Yield: 1 loaf Description: "Cherries, pecans, sunflower seeds, raisins and spices give flair to this holiday bread made in the bread machine." Source: "about.com" S(Internet Address): "http://homecooking.about.com/od/breadrecipes/r/blbread46.htm" Start to Finish Time: "0:50" T(Cook Time): "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 4g Fat (21.1% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 241mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n005 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved