Date: Sun, 6 Mar 2016 08:39:05 GMT -------------- BEGIN bread-bakers.v116.n006 -------------- 001 - Reggie Dwork Subject: Pumpkin Molasses Bread Date: Fri, 04 Mar 2016 09:53:48 -0800 * Exported from MasterCook * Bread, Pumpkin Molasses Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 oz pumpkin puree -- canned 3 large eggs 1/2 cup vegetable oil 1/2 cup milk 1/2 cup molasses 1 1/2 cups sugar 1 Tbsp pumpkin pie spice 3 cups all-purpose flour 2 tsp baking powder 1 1/2 tsp salt It tastes like eating pumpkin pie, but in muffin form :). Preheat the oven to 350F. In a large bowl whisk together the pumpkin, eggs, oil, milk, molasses, sugar, and pumpkin pie spice until very smooth. In a separate bowl, combine the flour, salt, and baking powder. Stir very well. Pour the flour mixture into the bowl with the wet ingredients and stir just until evenly combined (try not to over stir or the end product will be gummy). Pour the batter into a loaf pan coated with non-stick spray and bake for one hour or until a toothpick inserted into the middle comes out clean. Allow the bread to cool completely before slicing. Also: I just used cinnamon (didn't have pumpkin pie spice), and it worked well. I baked them for around 18-20 minutes, having split the batter into 18 muffins. Can add a cup of chopped pecans to one of my loaves and it was divine. Source: "Budget Bytes" S(Internet Address): "http://www.budgetbytes.com/2012/11/pumpkin-molasses-bread/" Start to Finish Time: "1:10" T(Cook Time): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 366 Calories; 11g Fat (27.0% calories from fat); 6g Protein; 62g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 378mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 2 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n006.2 --------------- From: Reggie Dwork Subject: Pumpkin Cornbread Date: Fri, 04 Mar 2016 09:56:06 -0800 * Exported from MasterCook * Bread, Pumpkin Cornbread Recipe By :MARTHA ROSE SHULMAN Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Grains Low Fat Posted Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup drained pumpkin puree -- see note 1 cup 1% low-fat milk 2 tablespoons extra virgin olive oil 1 tablespoon mild honey -- such as clover 2 eggs 1 1/2 cups stone ground yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 tablespoon unsalted butter Heat the oven to 400F, and place inside a 9" cast iron skillet or a 2-quart baking dish. Whisk together the pumpkin puree, milk, olive oil, honey and eggs. Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt. Stir the dry ingredients into the wet ingredients and mix together. Do not overwork. Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving. Advance preparation: This will keep for a couple of days if well wrapped. It does not freeze well. Note: Use canned pumpkin or follow these directions to make puree from scratch. Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of canola oil or olive oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and pur Source: "cooking.nytimes.com" S(Internet Address): "http://cooking.nytimes.com/recipes/1013364-pumpkin-cornbread" Start to Finish Time: "2:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 5g Fat (28.9% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 331mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n006.3 --------------- From: Reggie Dwork Subject: Maple Swirl Biscuits Date: Fri, 04 Mar 2016 10:17:21 -0800 * Exported from MasterCook * Biscuits, Maple Swirl Recipe By : Serving Size : 12 Preparation Time :0:35 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 cup cold butter 1 1/4 cups milk 1/4 cup pure maple spice 1/2 cup maple sugar -- or granulated sugar 1 tablespoon apple pie spice 1/2 cup butter -- softened 2/3 cup raisins -- optional 2 tablespoons butter -- melted Maple Glaze: 1 1/4 cups powdered sugar 2 tablespoons pure maple syrup milk -- as needed Preheat oven to 375F. Line a 15 x 10 x 1" baking pan with parchment paper;, extending edges over ends; set aside. In a lg bowl combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in 1/2 c cold butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk and maple syrup all at once. Using a fork, stir just until dough forms a ball. On a lightly floured surface knead dough gently for 10 - 12 strokes. If desired, place dough between two pieces of parchment paper. Roll or pat dough into a 14 x 10" rectangle. In a small bowl combine maple sugar and apple pie spice. Spread dough with 1/2 c softened butter; sprinkle with sugar-spice mixture. If desired, sprinkle with raisins. Starting from a long side, roll up in a spiral. Pinch seam to seal. Using a sharp knife, cut into 12 slices. Arrange slices, cut sides down, in prepared pan. Drizzle with the 2 T melted butter. Bake in the preheated oven for 18 - 20 min or until golden. Using edges of parchment paper, lift from pan to a wire rack. Cool slightly. Drizzle with Maple Glaze. Maple Glaze: In a small bowl combine powdered sugar and pure maple syrup. Stir in enough milk, 1 tsp at a time, to make drizzling consistency. Makes 12 biscuits Source: "Fall Baking, 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 423 Calories; 19g Fat (39.0% calories from fat); 6g Protein; 60g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 636mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n006.4 --------------- From: Reggie Dwork Subject: Fresh Mini Homemade Bagels Date: Fri, 04 Mar 2016 10:40:55 -0800 * Exported from MasterCook * Bagels, Fresh Mini Homemade Recipe By :Peter Reinhart via Lauren Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 teaspoon instant yeast 4 cups unbleached bread flour -- see note 2 2 1/2 cups water -- room temperature Dough: 1/2 teaspoon instant yeast 3 3/4 cups unbleached bread flour -- see note 2 2 3/4 teaspoons salt 2 teaspoons malt powder -- or 1 T dark or light malt syrup, honey, or brown sugar (see note 1) To Finish: 1 tablespoon baking soda There are a lot of notes for this one, so you might want to skim ahead to the end first. Otherwise, these are utterly glorious as-is, chewy with a crispy and tough exterior and a soft, flavorful interior. I have it on good authority that these are as good as, if not better, than the Old School variety. Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions (Deb note: this was what I chose, and found the taste very authentic), or chopped onions that have been tossed in oil (optional) First, make the sponge for the bagels. Stir yeast into the flour. Stir in the water until it forms a sticky thick batter. Cover the bowl with plastic wrap and leave it in a warm spot in your kitchen for about 2 hours or until the mixture is foamy, bubbly and almost double in size. To make the dough, stir in the rest of the yeast to the sponge using a stand mixer {use the dough hook}. Stir in 3 cups of flour, salt and malt powder or syrup. After a minute or two, the dough will come together into a ball. Continue to sprinkle the remaining 3/4 cup flour into the dough with the machine on low. {At this point, I had to remove the dough and knead the rest of the flour in by hand. If you keep your dough in the mixer, continue kneading for 6 minutes. If you transfer the dough to the counter to knead by hand, knead for 10 minutes. At this point, all the flour should be incorporated into the dough and the dough should be soft, smooth and firm. If the dough is too dry {rips} add in a little water. If the dough is tacky {sticky} then add in a little more water. Divide dough into 4 1/2 ounce pieces for normal 'standard size' bagels and 2 1/4 oz pieces for mini bagels. Roll dough into smooth balls and place on lightly greased parchment paper. Cover rolls with plastic wrap or a damp towel and let them rest for 20 minutes or so. Line 2 baking sheets with parchment paper and lightly spray with non stick cooking spray. Take each roll in your hand and carefully pinch a hole into the center forming a bagel. Try to keep the bagel as even as possible doing your best to avoid thick and thin spots. {You can also roll the dough into a rope and form bagels that way-I just thought it was easier to poke the hole in the center. Place each bagel 1-2" apart on the prepared pans. Mist the bagels with non-stick cooking spray and cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes. After 20 minutes, check to see if you're ready to finish the bagels. Drop a bagel into room temperature water. If it floats within 10 seconds, then they are ready to be boiled and baked or retarded in the fridge. If the bagel doesn't float, pat it dry lightly and return in to the pan to continue to proof. Check back every 10 to 20 minutes or so until a tester floats. Once a tester floats, place bagels into the fridge until you are ready to cook them OR get ready to boil and bake! When you are ready to bake the bagels, preheat the oven to 500F with the two racks set in the middle of the oven. Bring a large pot of water to a boil, and add the baking soda and optionally, a few tablespoons of barley syrup. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit. After 1 minutes flip them over and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. {I didn't have any semolina so I just kept the same parchment covered baking sheets and sprayed a little more non stick cooking spray on them and it worked just fine!} If you want to top the bagels with sesame or poppy seeds, do so as soon as they come out of the water so they stick! When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180F rotation. If you are baking only 1 pan, keep it on the center shelf but still rotate 180F. After the rotation, lower the oven setting to 450F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer. I ended up baking mine 15 minutes to get the golden color I like, turning my pans 3 times, once every 5 minutes. Remove the pans from the oven and cool the bagels 5-10 minutes before removing to a cooling rack. 12 extremely large, 16 regularly large or 24 miniature bagels Cinnamon Raisin Bagels: For cinnamon raisin bagels, increase the yeast in the final dough to 1 teaspoon, and add 1 tablespoon of ground cinnamon and 5 tablespoons of granulated sugar to the final dough. Rinse 2 cups of loosely packed raisins with warm water to wash off surface sugar, acid, and natural wild yeast. Add the raisins during the final 2 minutes of mixing. Proceed as directed, but do not top the bagels with any garnishes. When they come out of the oven and are still hot, you can brush the tops with melted butter and dip them in cinnamon sugar to create a cinnamon-sugar crust, if desired. Note 1: In his introduction to bagels, Reinhart mentions two ingredients that are not exactly ordinary, but completely essential to the bagel texture and flavor. The first is barley malt powder or syrup, more for that typical bagel shop flavor than anything else, and something that was readily available at Whole Foods and a bunch of other stores. Sadly, I cannot tell you if this ingredient is as essential as he said because I woke up with a startle at 7 a.m. the next morning, "Oh my god I forgot to add the barley syrup!" Don't you hate it when that happens? Later, I read a recipe that suggested you add the barley syrup to the boiling water bath, and I did so in my later batches, figuring it wouldn't hurt to get the flavor in somewhere. I ended up feeling that these bagels had a slightly darker, and more stereotypically-bagel color than the earlier batches, so I am adding this as an optional step. Note 2: The second is high gluten flour, a step above the extra gluten in bread flour. (Though he says regular bread flour will work in a jam, I'm used to getting top-notch bagels, and was convinced I'd be able to tell the difference.) This can be ordered online or available in a specialty store (though I couldn't come up with one in NYC that had it). Or, you can beg your local bagel shop for some of theirs, and given that the other two options would take time and energy, I turned to our beloved Murray's on 8th Avenue. They came through, and then some, and I am now the proud own of some ten pounds of super-high gluten flour, and a sinking feeling that I'll be making bagels again or some very tough cookies (bah!) this winter. The crazy, it keeps coming. I had difficulties getting my seeds and onion bits to stick to the top of the bagels. Though the recipe does not call for an egg wash, I would definitely use one next time to get them to stick, after the boiling and before the baking. Source: "based on Peter Reinhart's Bagels (see recipe)" S(Internet Address): "http://www.laurenslatest.com/fresh-mini-homemade-bagels/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 325 Calories; 1g Fat (4.2% calories from fat); 11g Protein; 65g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 807mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n006.5 --------------- From: Reggie Dwork Subject: Raisin Rye Muffins Date: Fri, 04 Mar 2016 10:43:18 -0800 * Exported from MasterCook * Muffins, Raisin Rye Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rye flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup water 2 tablespoons honey 2 tablespoons canola oil 1/2 cup raisins Honey and raisins offer a hint of sweetness in each bite of these wholesome muffins. Best of all, they are egg-, wheat- and milk-free, so they are wonderful for people with food allergies. In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the water, honey and oil; stir into dry ingredients just until moistened. Fold in raisins. Fill six muffin cups coated with cooking spray two-thirds full. Bake at 400F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Prep/Total Time: 30 min. Yield: 6 muffins. 1 muffin equals 160 calories, 5 g fat (trace saturated fat), 0 cholesterol, 234 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat. Source: "Originally published as Raisin Rye Muffins in Light & Tasty June/July 2005, p27" S(Internet Address): "http://www.tasteofhome.com/recipes/raisin-rye-muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 5g Fat (26.2% calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 254mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v116.n006 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved