Date: Mon, 03 Jul 2017 02:06:13 +0000 --------------- BEGIN bread-bakers.v117.n025 --------------- 01. Pesto Parmesan Stuffed Soft Pretzels (Reggie Dwork) 02. Bread Machine Cracked Wheat Bread (Reggie Dwork) 03. Walnut Spice Muffins (Reggie Dwork) 04. Schiacciata Con Uva (Reggie Dwork) 05. Dominican Corn Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n025.1 --------------- Date: Fri, 30 Jun 2017 10:42:20 -0700 From: Reggie Dwork Subject: Pesto Parmesan Stuffed Soft Pretzels * Exported from MasterCook * Pretzels, Pesto Parmesan Stuffed Soft Recipe By :Recipe created by A Kitchen Addiction Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pretzels: 4 1/2 Cups bread flour -- to 5C 2 1/4 tsp RED STAR Platinum Yeast 1 1/2 Tbs sugar 2 tsp salt 1 1/2 cups water -- warmed to 120-130F 6 Tbsp unsalted butter -- melted and cooled Filling: 8 oz cream cheese -- softened 1/2 cup prepared basil pesto 1/4 cup grated Parmesan cheese Water Bath and Topping: 10 cups water 2/3 cup baking soda 1 egg Coarse sea salt Grated Parmesan cheese In the bowl of a stand mixer, combine 3 cups flour, yeast, sugar, and salt. Add water and butter. With mixer on low, add additional 1 1/2 cups of flour. If mixture is still too wet, add up to an additional 1/2 cup flour. Beat with paddle attachment until dough starts to form. Switch out paddle attachment for dough hook and knead dough on medium speed for 5-7 minutes or until dough is smooth and pulls away from edges of bowl. Shape dough into a ball and place in a large bowl that has been sprayed with olive oil or non-stick cooking spray. Roll dough in the bottom to coat all sides. Cover and let dough rise in a warm, draft-free spot for an hour or until doubled in size. While dough is rising, prepare filling. Stir together cream cheese, pesto, and Parmesan cheese until well combined. Preheat oven to 425F. Line a baking sheet with parchment paper or a silicone baking mat. Bring water and baking soda to a boil over medium heat. Beat egg in a small bowl. Turn dough out onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece of dough into an approximate 20 x 3" rectangle. Spread about 2 tablespoons of filling along the bottom of rectangle. Gently roll dough up lengthwise into a rope, pinching ends tightly to prevent filling from spilling out. Gently roll out 1-2 more inches. Shape into a pretzel and press ends down. Gently place pretzels one by one into boiling water. Allow to boil 50 seconds, flipping them halfway through boiling time. Place on prepared baking sheet. Brush beaten egg over the top of each pretzel. Sprinkle with salt and Parmesan cheese. Bake for 12-15 minutes or until pretzels are golden brown. Allow pretzels to cool for at least 5 minutes before eating. . Source: "Red Star Yeast Co." S(Internet Address): "http://redstaryeast.com/pesto-parmesan-stuffed-soft-pretzels/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 562 Calories; 28g Fat (45.3% calories from fat); 16g Protein; 61g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 5823mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 5 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0630 --------------- MESSAGE bread-bakers.v117.n025.2 --------------- Date: Fri, 30 Jun 2017 11:25:29 -0700 From: Reggie Dwork Subject: Bread Machine Cracked Wheat Bread * Exported from MasterCook * Bread Machine Cracked Wheat Bread Recipe By :Red Star Yeast Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Food Processor Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb loaf: -- (2 lb loaf): 3/4 cup water -- plus (13/4C) 2 Tablespoons water 1 Tablespoon vegetable oil -- plus (2T + 2 tsp) 1 teaspoon vegetable oil 2 1/4 cups bread flour -- (4C) 1/2 cup cracked wheat -- (1C) 1 teaspoon salt -- (2 tsp) 1 Tablespoon sugar -- (2T+2 tsp) 1 teaspoon Red Star Active Dry Yeast -- (1T) The nutritional buzz word for better health is fiber. Besides adding flavor and texture to bread, cracked wheat also adds incredible nutritional value. *Baker's Note: Bring water to a boil. Place cracked wheat in small mixing bowl and pour water over it; stir. Before using, cool to 80F for bread machine method OR 120 - 130F for mixer methods. BREAD MACHINE: Have cracked wheat mixture at 80F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/ normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. Stand Mixer: Combine dry mixture with cracked wheat mixture and vegetable oil in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth. Proceed to RISING, SHAPING & BAKING below. FOOD PROCESSOR: Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add with cracked wheat mixture and vegetable oil. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Proceed to RISING, SHAPING & BAKING below. RISING, SHAPING, AND BAKING: Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9x5" loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Nutrition Info: Serving size: 1 Slice Calories: 190, Total Fat: 3g, Protein 6g, Carb: 35g, Sugar: 2g, Sodium: 290mg, Fiber: 2g S(Internet address): "http://redstaryeast.com/cracked-wheat-bread/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 2g Fat (13.8% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0630 --------------- MESSAGE bread-bakers.v117.n025.3 --------------- Date: Fri, 30 Jun 2017 11:35:39 -0700 From: Reggie Dwork Subject: Walnut Spice Muffins * Exported from MasterCook * Muffins, Walnut Spice Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MUFFINS: 1 1/2 cups white whole wheat -- or regular whole wheat flour 1 1/4 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon allspice 2 eggs 2/3 cup orange juice 1/2 teaspoon packed dark brown sugar 6 tablespoons olive oil 1 1/2 teaspoons grated orange peel 3/4 cup raisins 1/2 cup chopped toasted walnuts* TOPPING: 1/4 cup packed dark brown sugar 2 tablespoons white whole wheat flour 1/2 teaspoon ground cinnamon 2 tablespoons unsalted butter -- chilled, cut up 1/3 cup finely chopped walnuts Orange and spice make these moist and nutty muffins especially nice. They're delicious plain or embellished with a bit of orange marmalade. Heat oven to 400F. Line 12 muffin cups with paper liners. Whisk 1 1/2 cups flour, baking powder, 3/4 teaspoon cinnamon, cloves, salt, baking soda and allspice in large bowl. Whisk eggs in medium bowl. Whisk in orange juice, brown sugar, oil and orange peel until blended; stir into flour mixture just until combined (do not overmix) Fold in raisins and 1/2 cup walnuts. Spoon into muffin cups. Combine all topping ingredients except butter and walnuts in small bowl. Cut in butter until mixture is crumbly; stir in 1/3 cup walnuts. Sprinkle over batter. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. 12 muffins. PER MUFFIN 260 calories, 15 g total fat (3 g saturated fat), 4.5 g protein, 29 g carbohydrate, 40 mg cholesterol, 140 mg sodium, 3 g fiber TIP: To toast walnuts, place on baking sheet; bake at 400F for 3 to 5 minutes or until pale brown and fragrant. Cool. Source: "cookingclub.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 15g Fat (50.7% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 138mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0630 --------------- MESSAGE bread-bakers.v117.n025.4 --------------- Date: Sun, 02 Jul 2017 18:52:45 -0700 From: Reggie Dwork Subject: Schiacciata Con Uva * Exported from MasterCook * Bread Machine, Schiacciata Con Uva Recipe By :Jennie Shapter Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 7/8 cup water 1 1/2 cups white bread flour -- organic, if possible 1/4 teaspoon active dry yeast -- rapid-rise Dough: 1 cup raisins -- generous 2/3 cup red wine -- Italian, such as Chianti 3 Tablespoons extra virgin olive oil 3 Tablespoons water 2 1/2 cups white bread flour 1/4 cup sugar 1 1/2 teaspoons salt 1 teaspoon active dry yeast -- rapid-rise Topping: 10 ounces grapes -- small red seedless 2 Tablespoons Demarara sugar A Tuscan bread baked to celebrate the grape harvest. The fresh grapes on top are the new crop while the raisins inside symbolize last year's harvest. Pour the water for the starter into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients. Sprinkle over the organic flour, ensuring that it completely covers the water. Make a shallow indentation in the center of the flour (but not down as far as the liquid) and add the yeast. Set the bread machine to the dough setting; use basic dough setting (if available). Press Start. Mix for 5 minutes, then switch off the machine and set aside. Leave the starter to ferment inside the machine for 24 hours. Do not lift the lid. If you need the machine, transfer the starter to a bowl, cover it with a damp dish towel and let it stand at room temperature. Place the raisins for the dough in a small saucepan. Add the wine and heat gently until warm. Cover and set aside. Remove the bread pan from the machine. Return the starter to the pan, if necessary, and pour in the oil and water. Sprinkle the flour over. Add the sugar and salt in separate corners. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting. If your machine has a choice of settings, use the basic dough setting. Press Start. Lightly oil a baking sheet. When the dough cycle has finished, remove the dough from the machine and place it on a lightly floured surface. Punch it down gently, then divide it in half. Roll each piece of dough out into a circle, about 1/2 inch thick. Place one circle on the prepared baking sheet. Spread the raisins over the dough. Place the remaining piece of dough on top and pinch the edges together to seal. Cover with lightly oiled plastic wrap and let rise in a warm place for 30-45 minutes, or until it is almost doubled in size. Meanwhile, preheat the oven to 375F. Cover the schiacciata with the fresh red grapes, pressing them lightly into the dough. Sprinkle with the sugar. Bake for 40 minutes, or until the bread is golden and sounds hollow when tapped on the bottom. Turn out onto a wire rack to cool slightly before serving. Source: "Bread Machine" S(ISBN): "1-84309-177-1" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 4g Fat (13.8% calories from fat); 6g Protein; 53g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 279mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0702 --------------- MESSAGE bread-bakers.v117.n025.5 --------------- Date: Sun, 02 Jul 2017 18:53:27 -0700 From: Reggie Dwork Subject: Dominican Corn Bread * Exported from MasterCook * Cornbread, Dominican Corn Bread (Torta) Recipe By :Jessamyn Waldman Rodriguez Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- (125g) 1 cup yellow corn meal -- fine or extra fine grind (150g) 1 cup sugar -- (200g) 2 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 2 large eggs 1/2 teaspoon vanilla extract 7/8 cup whole milk -- 1 cup less 2 Tbsp (225g) 9 Tablespoons unsalted butter -- (125g) Preheat the oven to 350F/180C. Put an 8-inch/20 cm cast iron skillet in the oven to get hot. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk together the eggs and vanilla in a separate bowl. Warm the milk and 8 tablespoons / 115 g of the butter in a small saucepan over medium-high heat, stirring now and then, until the butter is completely melted. While whisking, slowly pour the butter and milk mixture into the flour mixture. Mix until smooth and uniform. Whisk in the egg mixture. Take the skillet out of the oven and add the remaining 1 tablespoon butter. It should melt immediately. Tilt the skillet to spread the butter over its surface. Pour the batter into the skillet. Return the skillet to the oven and bake until the corn bread is barely golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Let the torta cool completely before inverting out of the skillet and cutting into squares or wedges for serving. Store any leftovers in an airtight container at room temperature for up to a couple of days. Source: "The Hot Bread Kitchen Cookbook" S(ISBN): "978-0-8041-8617-9" Yield: "1 8" round loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 15g Fat (44.4% calories from fat); 4g Protein; 39g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 303mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2017 - 0702 --------------- END bread-bakers.v117.n025 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved