Date: Sun, 8 May 2016 08:36:38 GMT -------------- BEGIN bread-bakers.v116.n015 -------------- 001 - Reggie Dwork Subject: Chocolate-Hazelnut Swirled Banana Bread Date: Sun, 01 May 2016 18:06:39 -0700 * Exported from MasterCook * Bread, Chocolate-Hazelnut Swirled Banana Recipe By :Lori Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Low Fat Nuts Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- Gold Medal preferred 3/4 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsalted butter -- softened 1 cup sugar 2 large eggs 1 1/2 cups mashed ripe bananas 1/3 cup plain low-fat yogurt 1 teaspoon vanilla 1/2 cup hazelnut spread with cocoa -- (Nutella) We added chocolate-hazelnut spread to banana bread batter for a moist and delicious alternative to a traditional banana loaf. Prep:15 miin Total: 2 hr 40 min Heat oven to 350F. Spray 9x5" loaf pan with cooking spray. In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until flour is incorporated (do not overmix). Spoon hazelnut spread into medium microwavable bowl. Microwave uncovered on High about 15 seconds or until softened. Stir in 1 cup of the banana bread batter until well blended. Spoon 1/3 of the plain banana bread batter into loaf pan, top with half of the hazelnut batter; repeat layers ending with plain banana bread batter on top. Insert knife into batter, and swirl slightly. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. After 45 minutes, check top of bread for browning. If it's browning too quickly, cover lightly with foil for remainder of bake time. Cool 15 minutes in pan; remove from pan to cooling rack. Cool completely. Serving Size: 1 Serving According to website: Calories 230, Total Fat 5g, Saturated Fat 3g, Protein 4g, Carb 40g, Sodium 190mg, Fiber 1g S(Internet Address): "http://www.bettycrocker.com/recipes/chocolate-hazelnut-swirled-banana-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 8g Fat (26.4% calories from fat); 5g Protein; 46g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 195mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n015.2 --------------- From: Reggie Dwork Subject: Zaatar Flatbreads Date: Sun, 01 May 2016 18:19:09 -0700 * Exported from MasterCook * Bread, Zaatar Flatbreads Recipe By : Serving Size : 28 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- (1 pkt) 4 1/2 tablespoons olive oil -- divided, plus more for dunking 1 cup whole-wheat flour 3 cups all-purpose flour -- (about) 1 1/2 teaspoons salt 1/4 cup zaatar -- plus more for dunking Sprinkle yeast into the bowl of a stand mixer and pour 1 1/2 cups warm (110F) water on top. Let stand until yeast is softened, about 5 minutes. Add 3 tbsp. oil, the whole-wheat flour, 2 3/4 cups all-purpose flour, and the salt. Mix with a dough hook to blend, then beat on medium speed, gradually adding about 1/4 cup more all-purpose flour until dough is smooth, stretchy, and only slightly tacky, 10 to 12 minutes. Let rise, covered, in a warm place until double, about 45 minutes. Meanwhile, preheat oven to 500F and set 2 large baking sheets in oven to heat. Punch dough down, then divide in half, shape each into a smooth ball, and dust with flour. Roll out each ball onto a 12 by 14" sheet of baking parchment into a 12" long oval. Prick dough with a fork at about 2" intervals. Brush dough with remaining 1 1/2 tbsp. oil, then sprinkle with 1/4 cup zaatar. Carefully lift parchment with dough to hot baking sheets. Bake until breads are golden brown, 10 to 12 minutes, switching pan positions halfway through baking. Slide breads from parchment onto cooling racks. Serve breads warm or cool, with a bowl of olive oil seasoned generously with zaatar for dunking. Note: Buy zaatar at well-stocked grocery stores or at worldspice.com Make ahead: Up to 1 day, wrapped airtight; reheat covered in foil. Note: Nutritional analysis is per 2-oz. serving without dunk mixture. Yield: Makes 2 breads (14 oz. each) Description: "When you don't have time to bake your own bread, combine olive oil and zaatar, then use on store-bought lavash or pocket bread. Here we sprinkle zaatar on top of homemade bread, then bake." Source: "Sunset, Oct 2010" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 2g Fat (25.7% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v116.n015.3 --------------- From: Reggie Dwork Subject: Whole Wheat Hotdog Buns Date: Sun, 01 May 2016 18:27:42 -0700 * Exported from MasterCook * Bread, Whole Wheat Hotdog Buns Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups lukewarm water -- *See Note, to 1 1/2C 1 large egg 2 tablespoons butter 1 1/4 teaspoons salt 2 tablespoons sugar 1/4 cup Baker's Special Dry Milk 3 tablespoons potato flour -- or 1/3 cup dried potato flakes 1/2 cup Hi-maize Fiber -- or substitute whole wheat flour 3 cups King Arthur White Whole Wheat Flour 1 tablespoon vital wheat gluten -- optional; for better rise 2 1/4 teaspoons instant yeast *Note: Start with 1 1/4 cups water, adding more if necessary to make a soft, smooth dough. Note: This recipe calls for a special pan, our New England hotdog bun pan. OR you can use any hot dog bun pan Hands-on: 15 mins. to 25 mins. Baking: 25 mins. to 30 mins. Total: 3 hrs 10 mins. to 4 hrs 15 mins. Combine all of the ingredients, and mix and knead them - by hand, mixer, or bread machine - to form a smooth, supple dough. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until it's puffy though not necessarily doubled in bulk, about 1 1/2 hours. Turn the dough out onto a lightly greased or floured work surface. Shape it into a 6" x 15" rectangle, and place it in a lightly greased New England hotdog bun pan Grease the bottom of a clean baking sheet and place it on top of the pan so the rising dough will fill the pan evenly. Let the dough rise for 1 to 1 1/2 hours, until it's almost filled the pan. Preheat your oven to 375F. With the baking sheet still on top, bake the buns for 25 minutes. Remove the baking sheet and bake 5 minutes longer, to brown the buns, if necessary. Remove from the oven, cool for 5 minutes, then turn the buns out of the pan to cool completely on a rack. When completely cool, slice each bun down the middle horizontally, without cutting through the bottom; then separate into individual buns. Yield: 10 buns. Serving Size: 1 bun tips from our bakers: If you don't have a hotdog bun pan, divide the dough into 10 pieces and shape into oval buns by hand. Or make dinner rolls: Divide the risen dough into 16 pieces, shape them into balls, place in a lightly greased 9" x 13" pan, cover, let rise, and bake in a preheated 350F oven for about 22 to 25 minutes, until golden brown. Yield: 16 rolls. Source: "King Arthur Flour" S(Internet address): "http://www.kingarthurflour.com/recipes/whole-wheat-hotdog-buns-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 5g Fat (18.3% calories from fat); 9g Protein; 37g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 315mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n015.4 --------------- From: Reggie Dwork Subject: Lemon & Blueberry Cornmeal Scones Date: Sun, 01 May 2016 18:34:59 -0700 * Exported from MasterCook * Scones, Lemon & Blueberry Cornmeal Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups All-purpose Flour -- plus 1 tablespoon All-purpose Flour -- divided 1/2 cup cornmeal 1/2 cup sugar -- plus 1 tablespoon sugar -- divided 2 teaspoons Baking Powder 1 teaspoon salt 1 stick Unsalted Butter -- Well Chilled 1 whole egg 1/2 cup buttermilk 1 whole lemon -- zested 1 cup blueberries 1 tablespoon milk -- or cream 1 tablespoon sugar Preheat the oven to 350F. In a large bowl, combine 1 1/2 cups flour, cornmeal, 1/2 cup sugar, baking powder and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs In a separate bowl, mix together the egg, buttermilk and lemon zest. Fold the wet mixture into the dry mixture. Coat the blueberries with the remaining 1 tablespoon of flour (this will help prevent them sinking to the bottom of the scones during baking) and fold them into the batter. Turn the dough onto a floured surface and roll or pat it down to about 3/4? thick. You can shape the scones any way you like; I chose to use a 3 1/2" round biscuit cutter. Place the scones on a baking sheet lined with parchment paper, brush them with the milk or cream and sprinkle them with the remaining 1 tablespoon of sugar. Bake for 20-25 minutes or until the scones are a light golden brown Description: "A bit of cornmeal in the batter gives these sweet scones a boost of flavor and texture." Source: "http://tastykitchen.com/" Start to Finish Time: "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 13g Fat (36.4% calories from fat); 5g Protein; 45g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 418mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n015.5 --------------- From: Reggie Dwork Subject: Moist Apple Muffins Date: Sun, 01 May 2016 18:30:10 -0700 * Exported from MasterCook * Muffins, Moist Apple Recipe By :Jeanne Sherry Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Fruit Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 1 3/4 cups packed brown sugar 2 eggs 1 1/3 cups buttermilk 2 2/3 cups all-purpose flour 1 3/4 teaspoons ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 2 cups chopped peeled apples 1 medium apple -- peeled and cut into 24 slices TOPPING: 1/3 cup all-purpose flour 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons cold butter These sweet muffins are a great snack anytime, and they make a tasty take-along for the busy days In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in the buttermilk. Combine the flour, cinnamon, baking soda and salt; add to butter mixture just until moistened. Fold in chopped apples. Fill paper-lined muffin cups three-fourths full. Place sliced apples over batter. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over tops. Bake at 350F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. TOTAL TIME: Prep: 20 min. Bake: 20 min. Yield: 2 dozen. 1 muffin equals 187 calories, 5 g fat (3 g saturated fat), 31 mg cholesterol, 126 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat. Source: "Originally published as Moist Apple Muffins in Country Woman Christmas Annual 2011" S(Internet Address): "http://www.tasteofhome.com/recipes/moist--apple-muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 6g Fat (25.9% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 140mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v116.n015 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved