Date: Sun, 15 May 2016 04:28:01 GMT -------------- BEGIN bread-bakers.v116.n016 -------------- 001 - Reggie Dwork Subject: No-Knead Whole Wheat Rolls Date: Fri, 13 Dec 2016 14:38:02 -0700 * Exported from MasterCook * Rolls, No-Knead Whole Wheat Recipe By : Deborah Patrauchuk - Sicamous, British Columbia Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 oz active dry yeast -- (1 pkg) 1 1/4 cups warm water -- (110 to 115F) 2 cups all-purpose flour 1 cup whole wheat flour 2 tablespoons butter -- softened 1 tablespoon honey 1 tablespoon molasses 1 teaspoon salt 1 teaspoon Italian seasoning In a large bowl, dissolve yeast in warm water. Add remaining ingredients. Beat on medium speed 3 minutes (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375F. Stir batter down. Set aside 1/4 cup batter. Fill muffin cups coated with nonstick cooking spray half full. Top each with 1 teaspoon reserved batter. Cover and let rise until doubled, about 8-12 minutes. Bake 10-15 minutes or until golden brown. Cool 1 minute before removing from pan to a wire rack. Yield: 1 dozen. Prep: 15 min. + rising Bake: 10 min. 1 roll equals 139 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 212 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch. Description: "Tender and moist, these easy whole wheat rolls boast a great herb flavor" S(Internet Address): "http://www.tasteofhome.com/recipes/no-knead-whole-wheat-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 2g Fat (15.0% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 200mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n016.2 --------------- From: Reggie Dwork Subject: Whole Wheat Potato Rolls Date: Fri, 13 Dec 2016 15:09:14 -0700 * Exported from MasterCook * Rolls, Whole Wheat Potato Recipe By :Devon Vickers, Goddard, Kansas Serving Size : 24 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Grains Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast -- (1 pkg) 2 cups warm water -- 110-115F 1/2 cup sugar 1/2 cup canola oil 2 large eggs 1/3 cup mashed potato flakes teaspoon salt 2 cups all-purpose flour 4 cups whole wheat flour -- to 4 3/4 C 2 tablespoons butter -- melted quick cooking oats -- optional Prep: 30 min.+ rising Bake: 10 min. My cousin's classic-with-a-twist recipe is truly delish. Extra rolls freeze well. In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, eggs, potato flakes, salt, yeast mixture, all-purpose flour and 2-1/2 cups whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375F. Brush tops with melted butter; if desired, sprinkle with oats. Bake 9-11 minutes or until lightly browned. Serve warm. Yield: 24 rolls. Source: "Originally published as Whole Wheat Potato Rolls in Taste of Home October/November 2012" S(Internet address): "http://www.tasteofhome.com/recipes/whole-wheat-potato-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 6g Fat (31.2% calories from fat); 5g Protein; 27g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 18mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n016.3 --------------- From: Sue Subject: Buttermilk Whole Wheat Flax Bread Date: Sun, 8 May 2016 10:32:28 -0400 (EDT) I've been making this a while as my sandwich bread and thought I'd share with the list. Buttermilk Whole Wheat Flax Bread (bread machine, 1.5 lb loaf) -------------------------------------------------------- buttermilk 1 c + 2 tbsp oil 2 tbsp lemon juice 1 tsp honey 3 tbsp whole wheat flour 2 c bread flour 1 c ground flax 3 tbsp salt 1-1/2 tsp baking soda 1/4 tsp bread machine yeast 1-1/2 tsp Place in bread machine in that order. Use regular bread cycle, medium crust setting. Adjust flour/liquid ratio as needed. --------------- MESSAGE bread-bakers.v116.n016.4 --------------- From: Reggie Dwork Subject: Chinese Sesame Bread with Scallions Date: Sat, 14 May 2016 18:01:17 -0700 Reggie's notes in []. See author's website for pictures. * Exported from MasterCook * Bread, Chinese Sesame Bread with Scallions Recipe By :Kirbie Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1 tsp sugar 1 tsp vegetable oil -- (plus additional for oiling pan) 1 tsp salt 1 cup lukewarm water 1 tsp instant yeast 1 cup chopped scallions 4 tbsp white sesame seeds Chinese Chinese Sesame Scallion Bread (also sometimes referred to as Sesame Pancake, pronounced zhi ma da bing), is a fluffy, thick bread filled with scallions and crusted with sesame seeds. It's commonly found in Northern Chinese cuisine and is especially popular in Islamic Chinese cuisine. In a large bowl, add flour, sugar, oil, salt, water, yeast. Using the dough hook attachment of your stand mixer, combine ingredients until dough comes together and then knead on low speed for 2-3 minutes. Dough will be quite sticky. You can also do this by hand, which is how my mom did it. Lightly grease another large bowl. Gather dough and place into greased bowl. Cover with plastic wrap and let dough rest in a warm place until it doubles in size, about 1 hour. Lightly flour a large pastry board or flat surface. Roll dough out [10" to 12" diameter]. Spread scallions across surface. Then, roll dough back up [into a log], with the scallions folded on the inside. Form the roll into a spiral [4" to 5" diameter]. Carefully use the rolling pin on the spiral, rolling and flattening until it becomes a large round disc [10" - 12" again but not bigger than your pan]. (An alternative method: My mother's method was to grease a large plate and roll dough out with scallions directly onto the plate. This method works but you won't have as many layers. Sprinkle both sides with sesame seeds, so that the exterior has a sesame crust. I used about 2 tbsp per side. Let dough rest for about 20 minutes. Using an over-sized pot or pan, add oil and preheat. Once oil is hot, slide your bread into the pot/pan. Cook each side for about 7 minutes on medium high heat until both top and bottom develop a brown crust and the inside is fully cooked. Slice and serve. Bread is best enjoyed warm. S(Internet Address): "http://kirbiecravings.com/2014/12/chinese-sesame-bread-with-scallions.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 3g Fat (16.1% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 271mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n016.5 --------------- From: Reggie Dwork Subject: Mandarin Orange Cornbread Date: Sat, 14 May 2016 18:04:36 -0700 * Exported from MasterCook * Cornbread, Mandarin Orange Recipe By :Dick Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-purpose flour 1/2 cup Melted margarine 1 cup Yellow cornmeal 1 cup skim milk 1/3 teaspoon Salt 1 teaspoon Orange extract 3/4 cup Sugar 8 ounces mandarin oranges -- slices, drained 4 teaspoons Baking powder 2 Eggs Grease an 8x8x2" pan. Mix together well, stirring so that orange slices break apart. Pour mixture into pan. Bake at 425F for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven carefully and cool on a rack. Serving size: 3" square. Source: "Provided by EVMS (Eastern Virgina Medical School), Norfolk, VA and demonstrated by Dr. Leichter at the Diabetes Holiday Food Fest, Chesapeake General Hospital, Chesapeake, VA." Copyright: "Copyright 1993, Steven Leichter, MD (Endocrinology)" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 13g Fat (35.2% calories from fat); 6g Protein; 49g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 501mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n016.6 --------------- From: Reggie Dwork Subject: Fresh Mango Bread Date: Sat, 14 May 2016 18:06:13 -0700 * Exported from MasterCook * Bread, Fresh Mango Recipe By :Grace Lynn Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 1 cup granulated sugar 2 large eggs 3/4 cup vegetable oil 2 1/2 cups mangos -- peeled and chopped 1 teaspoon lemon juice 1/4 cup raisins Preheat oven to 350F. Combine all of the dry ingredients. Beat eggs with oil and add to flour mixture. Add mangos, lemon juice and raisins. Mix well. Pour into 2 greased 8x4" loaf pans. Bake for about 1 hour or until toothpick comes out clean. Servings 20 Yield 2 loaves Source: "food.com" S(Internet Address): "http://www.food.com/recipe/fresh-mango-bread-77430" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 9g Fat (42.7% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 187mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n016.7 --------------- From: Reggie Dwork Subject: Greek Yogurt Muffins Date: Sat, 14 May 2016 18:08:53 -0700 * Exported from MasterCook * Muffins, Greek Yogurt Recipe By :Bri Douglas Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup All-purpose Flour 2 teaspoons Baking Powder 1/2 teaspoon Salt 3/4 cups Sugar 1 teaspoon Baking Soda 2/3 cups Greek Yogurt -- Plain Or Vanilla 3/4 cups Almond Milk 1/2 cups Fruit -- cranberries, Chopped Apple, Blueberries, Etc My Greek yogurt muffin are so easy and delicious, only taking about 10 minutes to prepare and 25 minutes to bake. This recipe doesn't include any eggs and substitutes Greek yogurt and almond milk to keep them healthy yet satisfying. Prep: 10 min Cook: 18 min In large mixing bowl, combine dry ingredients. Gently stir in yogurt and milk, blending just until moist. Gently fold in fruit. Fill lightly greased or paper-lined muffin cups 3/4 full. If desired, lightly sprinkle muffin tops with cinnamon sugar before baking. Bake at 400F for 18 minutes for 12 muffins or 25 minutes for 6 large muffins. S(Internet Address): "http://tastykitchen.com/recipes/breads/greek-yogurt-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; trace Fat (1.2% calories from fat); 3g Protein; 25g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 283mg Sodium. Exchanges: 1 Grain(Starch); 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n016.8 --------------- From: Reggie Dwork Subject: Buttery Pan Rolls Date: Sat, 14 May 2016 18:15:16 -0700 * Exported from MasterCook * Rolls, Buttery Pan Recipe By :Elizabeth Yetter Serving Size : 12 Preparation Time :2:30 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water -- 95 to 110 F 2 1/4 teaspoons active dry yeast 1 cup milk -- room temp 1 large egg -- light; beaten 1 tablespoon sugar 1 teaspoon salt 1 tablespoon soft butter -- or margarine 3 cups bread flour -- about 2 tablespoons melted butter Looking for delicious and easy rolls to make for dinner tonight? These butter pan rolls are perfect for family dinner night, as well as for company. The rolls taste great served with butter and they can be sliced in half and used as sandwich rolls. In large bowl, mix warm water and yeast. Add milk, egg, sugar, salt, and butter. Stir. Add in enough bread flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Divide dough into 12 equal pieces and shape into round rolls. Place rolls in greased 9x12" cake pan. Cover and let rise in warm, draft-free place for 40 minutes or until doubled in size. Brush with melted butter. Bake bread at 375F for 20 minutes or until rolls sound hollow when the tops are tapped. Remove rolls from pan and serve hot. Source: "http://breadbaking.about.com/" Start to Finish Time: "2:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 4g Fat (22.6% calories from fat); 6g Protein; 27g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 221mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n016 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved