Date: Mon, 23 May 2016 06:41:55 GMT -------------- BEGIN bread-bakers.v116.n017 -------------- 001 - Reggie Dwork Subject: Wheat Germ and Honey Dinner Rolls Date: Sat, 14 May 2016 19:07:29 -0700 * Exported from MasterCook * Rolls, Wheat Germ and Honey Dinner Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast -- 1 (0.25 pkg) 2 1/2 cups bread flour -- plus more for rolling 1/4 cup toasted wheat germ 3/4 teaspoon salt 3 tablespoons butter -- or margarine, softened, plus more for greasing bowl and brushing dough 3 tablespoons honey -- or 1/4 cup packed brown sugar 1. Stir yeast into 1/4 cup warm (105-115F) water until dissolved. Let stand 10 minutes. 2. Combine flour, wheat germ, and salt in bowl of food processor, stand mixer, or regular bowl. (Reserve 1/3 cup flour if kneading by hand.) 3. Stir butter and honey into 3/4 cup warm water. Stir yeast mixture and butter mixture into flour mixture. (If using food processor, add liquids through feed tube with processor running. If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.) Follow kneading instructions below. 4. Place kneaded dough in buttered bowl, and cover. Let rise in warm place 45 minutes to 1 hour, or until doubled in volume. 5. Deflate dough, and divide into quarters, then divide each quarter into 4 pieces. Roll dough into balls on floured surface. Place dough balls in 4 rows in greased 9" baking pan. 6. Cover dough; let rise 45 minutes, or until doubled in size. Meanwhile, preheat oven to 375F. Brush dough with melted butter, and bake 15 to 20 minutes, or until tops of rolls are golden and edges are browned. Serve warm. 3 ways to knead: By Hand [Best for cooks who want to "feel" when dough is ready and desire more control.] A1: Combine all but 1/3 cup of flour (reserve this for kneading) with dry ingredients in bowl. Stir in yeast and liquids until a shaggy dough forms. Turn dough onto work surface dusted with reserved flour. Gather the edges of dough into center to make a tight ball, and press with heel of hand several times to remove air from dough. Let dough rest 4 to 5 minutes so it will be less sticky when you knead. A2: Flatten dough ball by pushing down and away from you with the heel of your hand (dough will be an oval-shaped blob). Pull and fold far edge back over dough. Turn dough a quarter turn. Repeat. Kneading can take 2 to 10 minutes. Fully kneaded dough will be smooth and won't stick to your hands. Stand Mixer (with hook attachment) [Best for traditionalists who don't like to get their hands sticky. This method comes closest to hand kneading without the effort.] B1: Place dry ingredients in mixer bowl, and fit mixer with dough hook. Mix on low speed 1 minute to combine. With mixer running at low speed, add yeast and liquids by pouring them down the inside of the bowl. Increase speed to medium-low, and mix 2 minutes. Let dough rest 5 minutes. Mix at medium-low speed 5 minutes, or until dough is smooth. Increase speed to medium, and mix 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F. Food Processor (with regular or dough blade) [Best for bakers in a hurry. The blade kneads dough in under 90 seconds.] C1: Pulse dry ingredients in food processor fitted with dough blade to combine. With processor running, add yeast and liquids through feed tube. Stop once liquids have been added. Pulse on and off 8 to 10 times until dough comes together in a ball and no dry ingredients remain. Dough temperature will be about 90°F. Source: "Vegetarian Times" S(Internet address): "http://www.vegetariantimes.com/recipe/pull-apart-wheat-germ-and-honey-dinner-rolls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 3g Fat (20.9% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 123mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : These rolls have something to offer everyone at the table-they're soft like white bread, but have a nutty whole-grain flavor that comes from wheat germ. Placing the rolls together in a pan so that they touch as they bake makes them especially tender. --------------- MESSAGE bread-bakers.v116.n017.2 --------------- From: Reggie Dwork Subject: Homemade Slider Buns Date: Fri, 20 May 2016 11:35:49 -0700 * Exported from MasterCook * Bread, Homemade Slider Buns Recipe By :Jo Cooks Serving Size : 25 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 1 pinch salt 3/4 cup water 1 tablespoon rapid rise yeast 1/4 cup sugar 1 egg 2 tablespoons margarine -- or melted butter 2 tablespoons butter -- for brushing Prep: 30 min Cook: 15 min Total: 45 min Add all ingredients to the bowl of your mixer (excluding the 2 tbsp of butter for brushing). Using the hook attachment, mix everything together on medium low for about 3 to 5 minutes or until the dough is smooth and elastic and the side of the bowl is clean. The dough should be a bit sticky but manageable. If the dough is too hard or dry add a bit more water, or if it's too sticky add more flour. Cover the bowl with a clean damp kitchen towel and let the dough rise until doubled in size. Preheat oven to 375F. Line a baking sheet with parchment paper. Drop the dough onto a lightly floured surface and roll it out so that it's about 1/3" in thickness. Using a 2" cookie cutter, cut the sliders. You should get about 25 sliders from all this dough. Use the leftover dough by kneading it a couple times and rerolling it to a 1/3" in thickness. Place the cutout sliders onto the prepared baking sheet leaving a little space in between them, as they will continue to rise. Cover the buns with a damp kitchen towel and let them rest for another 30 minutes or until doubled in size. Brush the slider buns with melted butter and bake for 10 to 12 minutes or until golden brown. Notes: Prep time does not include rising time. To speed up the time required for the dough to rise, preheat your oven to 200 for a couple minutes, just until it's warm in the oven. Turn oven off and place your bowl with the dough, covered with the towel. Close the oven door and let it rest until the dough has doubled in size. If the yeast is fresh it should be ready in half hour to an hour. S(Internet address): "http://www.jocooks.com/bakery/breads/homemade-slider-buns/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 2g Fat (21.9% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 29mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n017.3 --------------- From: Reggie Dwork Subject: Healthy Tortillas Date: Fri, 20 May 2016 11:39:02 -0700 * Exported from MasterCook * Bread, Healthy Tortillas Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups unbleached flour 1 1/2 teaspoons salt 1 teaspoon baking powder 1/4 cup olive oil -- to 1/3C 1 cup very warm water Lighter than usual In a large bowl mix flour and baking powder. In a two cup measuring cup combine 1 cup of water and salt. Add 1/3 cup of olive oil. Pour water and olive oil all at once into the flour mixture and mix with a spoon or your hand quickly. When dough comes together, knead only until the dough is smooth. If your dough is too sticky add more flour 1 tablespoon at a time until it is no longer sticky. Divide into 12-16 equal pieces and let it rest for 30 minutes. Roll the dough balls out to a 6-7" circle for 16 pieces and 8-9" circle for 12 pieces on a floured surface. Heat an iron skillet over medium heat and place tortilla in the ungreased skillet one at a time. The tortilla will form bubbles all over it. IF they grow bigger than quarter pop them. When the spots are lightly browned turn over to brown other side. Remove to a covered dish. Notes: They make round tortilla warmers like foam coolers that are usually less than $3, but any covered dish will do. You may need more flour than usual on your surface because these tortillas are slightly more soft which makes them easier to roll but also sticky if you don't use enough flour. I place a paper towel or cloth in the bottom of the warmer before I start adding the tortillas to prevent the bottom one from getting soggy from steam. If you like the fluffy tortillas like on a muchaco or gordita at chain resturaunts you can add baking powder to this and make circles slightly smaller. They can also be deep fried into taco shell shapes after they are grilled. Source: "myfridgefood.com" S(Internet Address): "http://myfridgefood.com/recipes/sandwiches-burgers/healthy-tortillas/" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 5g Fat (25.7% calories from fat); 4g Protein; 26g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n017.4 --------------- From: Reggie Dwork Subject: Bread Machine How to Convert Recipes Date: Fri, 20 May 2016 11:40:39 -0700 * Exported from MasterCook * Bread Machine How to Convert Recipes Reduce the yeast to 1 teaspoon for a 1-1/2-pound machine or to 1-1/4 teaspoons for a 2-pound machine. Reduce the amount of flour to 3 cups for a 1-1/2-pound machine or 4 cups for a 2-pound machine. Reduce all other ingredients by the same proportion as you reduce the flour. If a range is given for the flour, use the lower amount to figure the reduction proportion. For example, for a 1-1/2-pound bread machine, a recipe calling for 1 package of yeast and 4 1/2 cups flour would be decreased to use 1 teaspoon yeast and 3 cups flour. Since this is a one-third decrease in the flour, also decrease the remaining ingredients by one-third. If a bread uses 2 or more types of flour, add the flour amounts together and use that total as the basis for reducing the recipe. The total amount of flour used should be only 3 or 4 cups, depending on the size of your loaf. Use bread flour instead of all-purpose flour or add 1 to 3 tablespoons gluten flour (available at health-food stores) to the all-purpose flour. If your recipe contains any rye flour, add 1 tablespoon gluten flour even when bread flour is used. Add ingredients in the order specified by the bread machine manufacturer. Add dried fruits or nuts at the raisin bread cycle, if your machine has one. If it doesn't, add them according to the manufacturer's directions. Don't use light-colored dried fruits, such as apricots or golden raisins, because preservatives added to these dried fruits inhibit yeast performance. Choose another fruit or use only the dough cycle of your machine, lightly knead in the fruit by hand before shaping the bread, then bake it in the oven. When making dough to shape by hand, you may want to knead in a little more flour after removing the dough from the machine. Knead in just enough additional flour to make the dough easy to handle. For breads made with whole wheat or rye flour or other whole grains, use the whole grain cycle, if your machine has one. For sweet or rich breads, first try the light-crust color setting or sweet bread cycle, if available. For future reference, record how much additional liquid or flour you added. Source: "bhg.com" S(Internet address): "http://www.bhg.com/recipes/bread/converting-your-favorite-recipes/" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v116.n017.5 --------------- From: Reggie Dwork Subject: Bread Machine Madonna Bread Date: Fri, 20 May 2016 11:42:54 -0700 * Exported from MasterCook * Bread Machine Madonna Bread Recipe By :Elaine Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb loaf: 1 1/2 Tsp Yeast 2 C Bread Flour 1 1/2 C Whole Wheat Flour 1/2 C Quick-Cooking Oats 1 Dash Salt 1 1/2 C Warm Water 1 Tbsp Oil 2 Tbsp Honey 2 Tbsp Molasses Put all the ingredients into your bread machine and push START. When done remove carefully to a rack to cool. Don't cut into bread until it is cooled down or it will smush the bread (smush is technical word!!) Variations: just use 3 1/2 C of Bread ... Flour-no WW flour...or replace the molasses with maple syrup...or add 2t of Cinnamon and 2/3C Raisins...tastes great! - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 2g Fat (10.1% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n017.6 --------------- From: Reggie Dwork Subject: Rhubarb Lemon Muffins Date: Fri, 20 May 2016 11:46:45 -0700 * Exported from MasterCook * Muffins, Rhubarb Lemon Recipe By :Kathleen Smith of Pittsburgh, Pennsylvania Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup sugar -- plus divided 1 1/2 teaspoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 2 eggs 1/2 cup buttermilk 1/4 cup canola oil 1 tablespoon grated lemon peel 1 3/4 cups sliced rhubarb -- fresh or frozen In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon peel. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375F for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen. 1 muffin equals 203 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 221 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein. Source: "tasteofhome.com" S(Internet Address): "http://www.tasteofhome.com/recipes/rhubarb-lemon-muffins" T(Bake): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 6g Fat (25.0% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n017.7 --------------- From: Reggie Dwork Subject: Ultimate Orange Scone Date: Fri, 20 May 2016 11:55:49 -0700 * Exported from MasterCook * Scone, Ultimate Orange Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus extra for flouring work surface 8 tablespoons unsalted butter -- chilled, cut into small pieces, plus butter for greasing baking sheet, (1 stick) 2 tablespoons sugar 1 teaspoon finely grated orange zest 1 tablespoon baking powder 1/2 teaspoon kosher salt -- or coarse salt 1/2 cup milk -- preferably whole 1/4 cup heavy whipping cream -- plus 2 tablespoons heavy whipping cream -- for brushing tops of scones Preheat the oven to 400F. Lightly flour a work surface. Lightly butter a baking sheet. Stir together the flour, sugar, orange zest, baking powder and salt in a medium-size bowl. Using your fingers, two knives, or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Add the milk and 1/4 cup cream; using a fork or your fingers toss the mixture just until combined. Transfer the mixture to the floured surface and pat it into a 1 1/2" thick round (it doesn't have to be a neat shape). Use a 2" biscuit cutter to cut out circles and place them at least 2" apart on the prepared baking sheet. Collect the scraps, pat them together, and repeat the cutting process. If there is still a bit of dough left over, gently shape it into a couple of 2" circles. Brush all of the scones with the remaining 2 tablespoons cream. 5. Bake the scones until puffed and golden, 13 to 15 minutes. Cool on a wire rack, and serve warm or at room temperature. Source: "mercurynews.com" S(Internet Address): "http://www.mercurynews.com/eat-drink-play/ci_29869318/make-ultimate-orange-scone" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 13g Fat (53.2% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 251mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n017 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved