Date: Mon, 25 Apr 2016 07:26:11 GMT -------------- BEGIN bread-bakers.v116.n013 -------------- 001 - Reggie Dwork Subject: Apple Cinnamon Muffins Date: Sat, 23 Apr 2016 22:08:48 -0700 * Exported from MasterCook * Muffins, Apple Cinnamon Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon baking powder 1 tss ground cinnamon 1/2 teaspoon raisins -- and/or nuts 1 cup apple juice 2 tablespoons oil -- or margarine, melted 1/2 cup applesauce Topping: 3 tablespoons sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Preheat oven to 350F Mix ingredients (not topping though) in a bowl Stir just until combined. Spoon into lightly greased muffin tins and bake for 20-25 minutes or until toothpick inserted in center comes out clean. While still warm, dip in melted margarine and then topping. Makes 12-15 muffins. Source: "Livingonadine.com" S(Internet address): "https://www.livingonadime.com/apple-cinnamon-muffin-mix/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 3g Fat (17.8% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 139mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n013.2 --------------- From: Reggie Dwork Subject: Buttermilk-Sage Dinner Rolls Date: Sat, 23 Apr 2016 22:11:11 -0700 * Exported from MasterCook * Rolls, Buttermilk-Sage Dinner Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter -- (1 stick) cut in cubes 10 fresh sage leaves -- chopped 3 tablespoons sugar 1 1/2 cups buttermilk -- well-shaken 1 tablespoon active dry yeast -- (from two 1/4-oz. envelopes), plus 1 teaspoon active dry yeast 1/2 cup warm water -- (105F to 115F) 4 1/2 cups all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon baking soda 2 tablespoons unsalted butter -- melted Lightly grease two muffins tins (24 muffin cups); set aside. In a saucepan combine butter, sage and 2 tablespoons of the sugar over medium-high heat; stir just until butter is melted. Stir in buttermilk and heat just until warmed; do not let mixture come to a boil. Remove from heat; cool to room temperature. In a bowl, combine the yeast ad remaining 1 tablespoon sugar. Stir in the warm water; set aside in a warm place for 5 minutes, until yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture; stir to combine. In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk-yeast mixture and stir to combine, forming a sticky dough. Loosely cover the bowl with a clean cloth; let stand in a warm place about 30 minutes, until dough has risen slightly. (At this point, the dough can be refrigerated in an airtight container up to 1 day. Before proceeding with recipe, remove from refrigerator and let rest for 15 to 20 minutes. Preheat oven to 375F. Turn out dough onto a lightly floured surface. Knead several times, until dough is easy to work with. Pinch off pieces of dough and form into 1" balls. To shape cloverleaf rolls, nestle three 1" balls in each muffin cup. Loosely cover with a clean cloth and let rise in a warm place for 30 to 45 minutes, until doubled in size. Uncover rolls, brush lightly with melted butter, then bake about 15 minutes, until golden brown. Remove from oven. Serve warm. S(Internet Address): "http://www.bhg.com/recipe/rolls/buttermilk-sage-dinner-rolls/" Yield: "2 dozen rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 5g Fat (32.9% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n013.3 --------------- From: Reggie Dwork Subject: Fresh Blueberry Scones Date: Sat, 23 Apr 2016 22:15:47 -0700 * Exported from MasterCook * Scones, Fresh Blueberry Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups King Arthur Unbleached All-Purpose Flour -- or Pastry Flour (240g) 1/2 teaspoon salt 1/4 cup sugar -- (50g) 1 tablespoon baking powder -- (12g) 6 tablespoons cold butter -- cut into pieces (85g) 2 large eggs -- beaten 1/3 cup vanilla yogurt -- (74g) 1/2 teaspoon vanilla extract 1 tablespoon lemon zest -- (grated lemon rind); or 1/4 teaspoon lemon oil 1 cup blueberries -- picked over and rinsed (170g) 2 tablespoons melted butter -- (28g) 2 tablespoons sugar -- (25g) These tender, moist scones, studded with juicy blueberries, are wonderful hot, split in half and slathered with butter. Preheat the oven to 375F. Sift the dry ingredients together in a bowl. Add the butter and rub it into the dry ingredients with your fingers. Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough. Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1" thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet. Brush the scones with melted butter, and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Cool completely on a rack. Source: "kingarthurflour.com" S(Internet Address): "http://www.kingarthurflour.com/recipes/new-fresh-blueberry-scones-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 11g Fat (41.7% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 366mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n013.4 --------------- From: Reggie Dwork Subject: No-Knead Peasant Bread Date: Sat, 23 Apr 2016 22:18:18 -0700 * Exported from MasterCook * Bread, No-Knead Peasant Recipe By :Recipe courtesy of Food Network Kitchen Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups unbleached bread flour 1/2 cup whole-wheat flour 1/2 teaspoon active dry yeast 1 1/2 teaspoons salt 1 1/2 cups water -- lukewarm, 100F All-purpose flour -- for dusting Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread. Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising. Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball. Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours. Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool. Total Time: 3 hr 15 min Prep: 2 hr 15 min Cook: 1 hr Source: "foodnetwork.com" S(Internet Address): "http://www.foodnetwork.com/recipes/food-network-kitchens/no-knead-peasant-bread-recipe.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 1g Fat (4.3% calories from fat); 6g Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 401mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v116.n013.5 --------------- From: Reggie Dwork Subject: Indian Pav Rolls Date: Wed, 20 Apr 2016 23:21:20 -0700 * Exported from MasterCook * Rolls, Indian Pav Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Ethnic Grains Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 3/4 cup chapati flour -- or (atta flour) 2 1/4 tsp instant yeast 1 cup milk 1 egg 1 tsp salt 1 tbsp sugar 3 tbsp butter 2 tsp melted butter -- (for brushing on pav before baking) 1/4 cup warm water This recipe is loosely based on Add the yeast and sugar to the warm water and set aside until it turns bubbly and froths up - about 15 mins or so. If your yeast mixture doesn't froth up and smell awful, you need to buy new yeast. Warm the milk and add the butter and egg to it. Beat until combined. Add salt and the yeast mixture to this. Add the flour a little at a time to this mixture and mix gently. Once all the flour has been added, knead gently until the mixture comes together. I used my stand mixer for this but you can also do this by hand. Flex those muscles, that's the best part of bread-making, I am told! I got a pretty sticky dough at the end of this. If you notice DK's pics, her dough is very smooth. Either ways, it's going to turn out fine so don't worry. Transfer this dough to a lightly oiled bowl, cover with a cloth or cling wrap and set aside to rise. After about 2 hours, punch it down gently. Pinch off large tennis-ball-sized balls and place on a greased baking dish, barely touching each other. Leave some space for the rolls to rise, but not too much. Set side until doubled in size - about 30 mins to an hour. Brush with melted butter. Bake in an oven pre-heated at 350F/180C for about 25 mins. The top should turn a nice golden brown. My oven has temperature variations inside so mine have one side slightly more done than the other. Rotating the pan while baking will help minimize the effect of this. I am just too lazy to do that, don't be like me. You can brush some more butter on top when it's fresh out of the oven. Super soft rolls are ready to be devoured along with your favourite bhaji (pav bhaji) recipe. I want to leave you with some stuff I learned while baking pav so you don't repeat my errors. I had laid out most of the rolls in a square baking tray. However, I left too much space between the rolls. After rising, they spread out too much resulting in flat (although delicious) pav. Don't make that mistake, ok? Leave not more than 1" max between the rolls before you let them rise before baking. Makes 10-12 rolls S(Internet Address): "http://www.cookingandme.com/2012/04/pav-indian-burger-bun-recipe.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 5g Fat (23.1% calories from fat); 6g Protein; 32g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 231mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n013 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved