Date: Tue, 18 Apr 2017 03:22:27 +0000 --------------- BEGIN bread-bakers.v117.n015 --------------- 01. Black Pepper Biscuits #3 (Reggie Dwork) 02. Bread Machine Asiago Sun-Dried Tomato Bread (Reggie Dwork) 03. Saffron and Golden Raisin Breakfast Bread (Reggie Dwork) 04. Healthy Quick Bread (Reggie Dwork) 05. Pecan-Topped Pumpkin Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n015.1 --------------- Date: Wed, 12 Apr 2017 11:48:09 -0700 (PDT) From: Reggie Dwork Subject: Black Pepper Biscuits #3 * Exported from MasterCook * Biscuits, Black Pepper #3 Recipe By :BOBBY FLAY Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Biscuits/Scones/Muffins Bread-Bakers Mailing List Posted Side Dish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 1 tablespoon baking powder -- plus 1 teaspoon baking powder 2 teaspoons kosher salt 1 1/2 teaspoons coarsely ground black pepper -- plus more for sprinkling 1 teaspoon baking soda 1 stick unsalted butter -- plus 6 tablespoon unsalted butter -- cubed and chilled 2 cups cold buttermilk -- plus more for brushing Preheat the oven to 450F and line a baking sheet with parchment. In a large bowl, whisk the flour with the baking powder, salt, 1 1/2 teaspoons of pepper and baking soda. Scatter the cubed butter over the dry ingredients and, using your fingers, pinch the butter into the flour to form small sheets of butter, with some of the butter about the size of peas. Stir in the 2 cups of buttermilk just until a dry, shaggy dough forms. Turn the dough out onto a work surface and knead gently, folding the dough over itself 2 or 3 times to form a layered dough. Pat the dough out to a 1" thick rectangle. Using a large, sharp knife, cut out as many 3" square biscuits as you can. Gently press the scraps together and cut out more biscuits. Arrange the biscuits on the prepared baking sheet. Brush them with buttermilk and sprinkle with coarsely ground black pepper. Bake for about 15 minutes, until golden brown. Makes 8 to 10 Description: "Bobby Flay's tender, peppery biscuits are incredibly good" Source: "foodandwine.com" S(Internet Address): "http://www.foodandwine.com/recipes/black-pepper-biscuits" Start to Finish Time: "2:15" T(active): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 432 Calories; 21g Fat (44.3% calories from fat); 9g Protein; 51g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 940mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0219 Nutr. Assoc. : 0 0 0 0 20007 0 0 0 228 --------------- MESSAGE bread-bakers.v117.n015.2 --------------- Date: Wed, 12 Apr 2017 11:52:18 -0700 (PDT) From: Reggie Dwork Subject: Bread Machine Asiago Sun-Dried Tomato Bread * Exported from MasterCook * Bread Machine Asiago Sun-Dried Tomato Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: 1 1/4 cups water -- (10 oz) 2 tablespoons extra-virgin olive oil -- (7/8 oz) 1 teaspoon lemon juice 1 tablespoon sugar 2 tablespoons instant powdered milk -- or Baker's Special Dry Milk 1 teaspoon salt 3 cups King Arthur Unbleached Special Bread Flour -- (13 oz) 2 tablespoons chopped sun-dried tomatoes -- (1/4 oz) 1/4 cup grated Asiago cheese -- (1 oz) 1 teaspoon dried basil -- (optional) 1/2 teaspoon freshly ground black pepper 2 teaspoons instant yeast Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the Basic setting, light crust, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the bread completely before serving. Yield: 1 loaf. Source: "kingarthurflour.com" S(Internet Address): "http://www.kingarthurflour.com/recipes/asiago-sun-dried-tomato-bread-recipe" Yield: "1 -pound) Loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 3g Fat (21.2% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 169mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0405 Nutr. Assoc. : 0 0 0 0 0 4620 0 2339 0 25000 0 0 5626 --------------- MESSAGE bread-bakers.v117.n015.3 --------------- Date: Mon, 17 Apr 2017 20:07:35 -0700 From: Reggie Dwork Subject: Saffron and Golden Raisin Breakfast Bread * Exported from MasterCook * Bread, Saffron and Golden Raisin Breakfast Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon saffron threads 2 teaspoons warm water 3 egg yolks 3/4 cup warm water -- (75 - 85F) 2 tablespoons butter -- softened 2 tablespoons granulated sugar 12 ounces country bread mix -- (tested with Fleischmann's) 1/2 cup golden raisins 1/2 cup chopped walnuts 1 tablespoon water Turbinado sugar Combine saffron and 2 teaspoons water in a small bowl; let stand 5 minutes. Place saffron mixture, 2 egg yolks, 3/4 cup warm water, and next 5 ingredients, including yeast packet from bread mix) in a bread machine. Set bread machine to "dough" setting according to manufacturer's instructions; start machine. When dough cycle is complete, turn dough out onto a lightly floured surface, and knead several times. Form dough into a loaf, and place in a greased 9" x 5" loafpan. Let dough rise in a warm place (85F), free from drafts, for 1 hour or until doubled in size. Combine remaining egg yolk with 1 tablespoon water. Brush top of loaf with egg wash, and sprinkle with turbinado sugar. Bake at 350F for 32 minutes or until golden. Remove from pan, and cool completely on a wire rack. Mini Breakfast Breads: Divide dough into 3 portions. Form into 3 small loaves, and place in 3 greased 5 3/4" x 3 1/4" loafpans. Continue with recipe, letting dough rise 40 minutes and baking mini loaves at 350F for 20 minutes or until golden. Yield: 3 loaves Serves 24 slices Note: We recommend cooling this loaf on its side on a wire rack. This helps the loaf maintain its shape. Source: "http://www.myrecipes.com/recipe/saffron-golden-raisin-breakfast-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 3g Fat (57.0% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n015.4 --------------- Date: Mon, 17 Apr 2017 20:09:08 -0700 From: Reggie Dwork Subject: Healthy Quick Bread * Exported from MasterCook * Bread, Healthy Quick Recipe By :Maureen Callahan Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lowfat buttermilk 1/2 teaspoon finely grated lemon rind 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2/3 cup chopped dried figs 1/3 cup chopped pitted dates 1/2 cup packed brown sugar 2 tablespoons canola oil 2 large eggs 3/4 cup whole wheat flour -- (about 3 1/2 oz) 3/4 cup all-purpose flour -- (about 3 1/3 oz) 1 1/2 teaspoons baking soda 1/8 teaspoon salt cooking spray 1/3 cup chopped walnuts Preheat oven to 350F. Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil). Remove from heat; stir in figs and dates. Let stand 20 minutes or until fruit softens. Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended. Stir in cooled milk mixture. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4" loaf pan coated with cooking spray. Sprinkle walnuts evenly over batter. Bake at 350F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack. Yield: 12 servings (serving size: 1 slice) Description: "Whole wheat flour and walnuts give this dense bread a rich, hearty flavor. Add sweetness from dried figs and dates, a little spice from nutmeg and cloves, and zing from grated lemon rind." Source: "Cooking Light, AUGUST 2006" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 6g Fat (25.3% calories from fat); 5g Protein; 32g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n015.5 --------------- Date: Mon, 17 Apr 2017 20:10:52 -0700 From: Reggie Dwork Subject: Pecan-Topped Pumpkin Bread * Exported from MasterCook * Bread, Pecan-Topped Pumpkin Recipe By :Margaret Patterson Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 cups all-purpose flour -- (about 15 oz) 1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 cups granulated sugar 1/2 cup egg substitute 1/2 cup canola oil 1/2 cup lowfat buttermilk -- rrrrrrrrrr 2 large eggs 2/3 cup water 15 0z canned pumpkin cooking spray 1/3 cup chopped pecans Preheat oven to 350F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl. Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5") loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Note: This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking--you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning. Yield: 2 loaves; 12 servings per loaf serving size: 1 slice Description: "Moist and flavorful, pumpkin bread is a favorite fall recipe across the country." Source: "Cooking Light, NOVEMBER 2007" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 7g Fat (25.5% calories from fat); 5g Protein; 43g Carbohydrate; 5g Dietary Fiber; 18mg Cholesterol; 284mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : Traditional recipes can be pretty fattening, but this version calls for egg substitute and low-fat buttermilk to help cut calories. To make it even healthier, try substituting whole wheat flour for some of the white and unsweetened applesauce for some of the canola oil. A sprinkling of chopped pecans on top adds great seasonal flavor as well. --------------- END bread-bakers.v117.n015 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved