Date: Mon, 2 May 2016 05:45:52 GMT -------------- BEGIN bread-bakers.v116.n014 -------------- 001 - Reggie Dwork Subject: Crispy Almond Sea Salt Crackers Date: The, 28 Apr 2016 15:48:33 -0700 * Exported from MasterCook * Crackers, Crispy Almond Sea Salt Recipe By :Teresa Blackburn Serving Size : 48 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Grains Low Fat Nuts Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup almond meal 1 1/4 cups white whole-wheat flour 1/3 cup packed light brown sugar 1 teaspoon coarse salt 1/2 cup butter -- cut into small pieces 2 tablespoons ice water -- to 4T 1 tablespoon finely grated orange rind -- or lemon rind (optional) 1 egg yolk 1 tablespoon water crunchy flaky sea salt Place almond meal, flour, sugar and salt in a food processor and pulse until blended. Add butter and pulse until mixture is grainy. Add rind if using, and pulse again. Turn dough out onto a work surface and shape into a disc. Wrap in plastic and refrigerate at least 30 minutes. Preheat oven to 350F. Line 2 baking sheets with parchment paper. Remove dough from the refrigerator, place on a lightly floured board and knead until soft. Roll to about 1/8" thick. Cut into shapes using cookie cutters. Place on prepared pans. Gather up dough scraps and roll out again, cutting out more crackers until all the dough is used. Use a fork to press holes in the center of each cracker to allow steam to escape from the dough while baking. Beat egg yolk and water together. Brush lightly on crackers. Sprinkle sea salt lightly over all. Bake 12 to 15 minutes, until golden brown and crispy. Let crackers cool completely before storing. Yield: 4-5 dozens Source: "relish" S(Internet address): "http://relish.com/recipes/crispy-almond-sea-salt-crackers/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 3g Fat (48.3% calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n014.2 --------------- From: Reggie Dwork Subject: Cranberry Oatmeal Mufffins Date: Thu, 28 Apr 2016 15:54:58 -0700 * Exported from MasterCook * Muffins, Cranberry Oatmeal Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup whole wheat flour 1/2 cup all-purpose flour 1/2 cup old-fashioned oats 1/4 cup packed dark brown sugar 1 1/2 teaspoons baking powder 1 teaspoon grated orange peel 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup cherry-flavored dried cranberries 6 ounces plain yogurt 1/2 cup milk 1 egg -- beaten 2 tablespoons butter -- melted 1/2 teaspoon vanilla extract 1/4 cup old-fashioned oats 3 tablespoons packed dark brown sugar 2 tablespoons butter -- softened 1/2 teaspoon ground cinnamon Heat oven to 400F. Line 9 muffin cups with paper liners. Whisk whole wheat flour, all-purpose flour, 1/2 cup oats, 1/4 cup brown sugar, baking powder, orange peel, salt and 1/4 teaspoon cinnamon in large bowl. Stir in cranberries. Whisk yogurt, milk, egg, butter and vanilla in medium bowl. Stir in flour mixture just until combined. Spoon into muffin cups. Combine all streusel ingredients in small bowl; sprinkle over muffins. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely on rack. Makes 9 muffins PER MUFFIN: 215 calories, 7 g total fat (4 g saturated fat), 4.5 g protein, 35.5 g carbohydrate, 255 mg sodium, 2.5g fiber Source: "Cooking Club Magazine" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 7g Fat (34.2% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 280mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n014.3 --------------- From: Reggie Dwork Subject: Chive and Thyme Rolls Pull Apart Date: The, 28 Apr 2016 16:04:38 -0700 * Exported from MasterCook * Rolls, Chive and Thyme Pull Apart Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole milk -- warm, (100 - 110F) 2 1/4 teaspoons active dry yeast -- or 1 pkg 2 tablespoons sugar 2 teaspoons salt 3 tablespoons chopped chives 1 1/2 tablespoons chopped fresh thyme leaves 3 large eggs -- at room temperature 7 tablespoons butter -- melted and cooled, divided 5 1/4 cups all-purpose flour 1 teaspoon coarse sea salt In the large bowl of a stand mixer, combine milk, yeast, and sugar. Let stand until yeast softens, 5 - 7 min. Add table salt, chives, thyme, 2 eggs, and 1/3 c butter and mix on low speed with dough hook until blended. Blend in 5C flour. Mix on medium until dough is smooth, stretchy, and pulling away from inside of bowl, 10 minutes. Add just enough flour so dough is only slightly tacky. Cover and let rise in a warm place until doubled, about 1 1/4 hours. Butter 20 muffin cups. Punch down dough. On a large, lightly floured work surface, roll out dough to an even 30x9" rectangle. Brush with 1 tbsp. butter. Cut dough into 6 long strips, each 1 1/2" wide. Stack strips, then cut stack in half crosswise. With a serrated knife, gently cut each stack into 10 portions. Arrange each with a set of edges up in a muffin cup so you see all the layers. Let rise at room temperature, loosely covered, until puffy, 45 minutes. Meanwhile, preheat oven to 350F. Beat remaining egg, then gently brush over tops and sides of rolls. Sprinkle with sea salt. Bake rolls until golden brown, 20 to 25 minutes, switching pan positions halfway through baking. Let cool in pans on a rack 5 minutes, then gently lift out to racks and serve warm or cool. Make ahead: Prepare through step 4, then wrap loosely with plastic wrap and chill overnight. Allow 1 1/4 hours for second rise. Source: "Sunset, Nov 2009" Start to Finish Time: "4:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 6g Fat (28.3% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 369mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n014.4 --------------- From: Reggie Dwork Subject: Pumpkin Beer Bread Date: Thu, 28 Apr 2016 16:09:35 -0700 * Exported from MasterCook * Bread, Pumpkin Beer Recipe By :givemesomeoven Serving Size : 18 Preparation Time :0:05 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour -- half all-purpose, and half whole-wheat flour ok 1 tablespoon baking powder 2 teaspoons pumpkin pie spice 1 teaspoon salt 3 tablespoons honey 1 cup pumpkin puree -- (plain NOT with spices in it) 12 ounces beer -- 1 bottle (recommend trying a pumpkin ale) Preheat oven to 375F. Grease a 9x5" bread pan with cooking spray, or line with parchment paper Stir flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree together in a large mixing bowl until combined. Slowly add in the beer, and stir until combined and smooth. Bake for 50-60 min, or until a toothpick inserted in the middle of the bread comes out clean. Let bread rest for at least 5 min before slicing. Source: "http://www.gimmesomeoven.com/pumpkin-beer-bread-recipe/" Start to Finish Time: "0:55" T(): "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; trace Fat (2.5% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n014.5 --------------- From: Reggie Dwork Subject: Bread Machine Pesto Bread Date: Sat, 23 Apr 2016 16:14:42 -0700 * Exported from MasterCook * Bread Machine Pesto Bread Recipe By :From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 1 teaspoon salt 1 1/2 teaspoons sugar 1 cup water 1/4 cup pesto sauce 1 teaspoon lemon juice Place all ingredients in machine according to your machine manufacturer's recommendation. Push Start. When the bread is finished baking carefully remove it from the machine. Remove the mixing paddle and place the loaf of bread on a cooling rack. Yield: 1 loaf Source: "allthecooks.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 4g Fat (17.5% calories from fat); 8g Protein; 39g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 321mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Makes wonderful sandwiches. --------------- END bread-bakers.v116.n014 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved