Date: Sun, 16 Jul 2017 21:16:28 +0000 --------------- BEGIN bread-bakers.v117.n027 --------------- 01. Recipe: Savory Fennel Biscotti (Sue) 02. Baked Chia Bagels (Reggie Dwork) 03. Black Pepper Drop Biscuits (Reggie Dwork) 04. Bread Machine Caramelized Onion Slider Buns (Reggie Dwork) 05. Chinese Bing (Flat Bread) with Scallion - Cong You Bing (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n027.1 --------------- Date: Sun, 9 Jul 2017 10:30:27 -0400 (EDT) From: Sue Subject: Recipe: Savory Fennel Biscotti FENNEL BISCOTTI This is an old family recipe, passed down to my grandmother. Some people call a similar recipe tarelli, but we call them biscotti. Although not "baked twice", they are sturdy, usually a snack with a hot beverage. They are not sweet. I cut the recipe in half, even then it makes at least 3 doz. COMBINE DRY INGREDIENTS 5 lb flour 1/4 c salt 2 1/2 tsp black pepper 1/4 c fennel seeds MAKE A WELL AND ADD LIQUIDS 2 yeast cakes (3 pkg active dry yeast) dissolved in 1 c water 3 c olive oil 3 c warm water (total 4 c) MIX AND KNEAD. Let rise overnight. ROLL by hand into pieces 6 inches long by ring finger diameter. Flatten then twist. Bend into ring. BAKE 25 to 30 min at 400F --------------- MESSAGE bread-bakers.v117.n027.2 --------------- Date: Sun, 16 Jul 2017 11:45:45 -0700 From: Reggie Dwork Subject: Baked Chia Bagels * Exported from MasterCook * Bagels, Baked Chia Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Breakfast Low Fat Luncheon Posted Side Dish Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups All-Purpose Flour -- gluten free 1 teaspoon Xanthan Gum 1 teaspoon baking powder 1 teaspoon instant yeast 2 tablespoons sugar 2 tablespoons chia seeds -- ground 12 tablespoons warm water 1 cup warm water 3 tablespoons grapeseed oil 2 tablespoons chia seeds 1 tablespoon rock salt -- optional This recipe uses chia seeds in two ways: as a substitute for eggs and as a garnish. Combine the 2 Tbsp ground chia seeds with 12 Tbsp water and let sit. Combine the dry ingredients (flour, xanthan gum, baking powder, yeast, and sugar), and set it aside. Mix together the chia seed gel, 1 cup water, and grapeseed oil. Add the dry ingredients. Beat on medium-high for 3 minutes. Use slightly damp hands to form the bagels. Sprinkle 1 tsp of chia seeds mixed with salt (if desired) on top of each bagel. Proof for 30 minutes. Bake at 375F for 12 minutes. Source: "Bob's Red Mill" S(Internet address): "http://www.bobsredmill.com/recipes/how-to-make/baked-chia-bagels/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 5g Fat (21.6% calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 522mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0912 --------------- MESSAGE bread-bakers.v117.n027.3 --------------- Date: Sun, 16 Jul 2017 11:50:40 -0700 From: Reggie Dwork Subject: Black Pepper Drop Biscuits * Exported from MasterCook * Biscuits, Black Pepper Drop Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons Coarsely Ground Black Pepper 2 tablespoons Solid Vegetable Shortening -- plus 1 teaspoon Solid Vegetable Shortening 1/4 cup milk -- plus 1 tablespoon milk Add shortening and milk and mix well. The dough will be slightly sticky. Divide the dough into 4-equal portions and drop into the pie pan. Bake biscuits for 25 to 30 minutes, or until lightly browned. Serve immediately. Source: "recipe.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 1g Fat (6.9% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0716 --------------- MESSAGE bread-bakers.v117.n027.4 --------------- Date: Sun, 16 Jul 2017 11:57:51 -0700 From: Reggie Dwork Subject: Bread Machine Caramelized Onion Slider Buns * Exported from MasterCook * Bread Machine Caramelized Onion Slider Buns Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Potatoes Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lukewarm milk 3 tablespoons butter -- softened 1 1/2 tsp salt 3 tablespoons white sugar 1 tsp onion powder 3 tablespoons dried minced onion 1/4 cup potato flakes 3 cups all-purpose flour 1 tablespoon active dry yeast 1 egg white 1 tablespoon water 1/4 cup dried minced onions Place milk, butter, salt, sugar, onion powder, dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by manufacturer. Select the dough cycle, and press Start. When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. For slider buns I usually do 16 pieces instead of 8. Gently flatten the balls until they are 4" in diameter. Place in a draft free place to rise until double in size, about 40 minutes. Preheat the oven to 350F. Whisk the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Makes 8 buns Source: "Chef Tess" S(Internet Address): "http://cheftessbakeresse.blogspot.com/search/label/buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 6g Fat (20.1% calories from fat); 7g Protein; 45g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 469mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2015 - 0402 --------------- MESSAGE bread-bakers.v117.n027.5 --------------- Date: Sun, 16 Jul 2017 12:11:14 -0700 From: Reggie Dwork Subject: Chinese Bing (Flat Bread) with Scallion - Cong You Bing * Exported from MasterCook * Bread, Chinese Bing (Flat Bread) with Scallion - Cong You Bing Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Asian Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1 cup warm water -- little less then 1C 2 tablespoons salt 3 tablespoons oil -- to 4tsp It is also called 'Chinese green onion pancakes' or scallion pancakes. Making the dough: I mixed 3 cups of flour with a bit less than 1 cup of warm water, add 2 teaspoons of salt and 3 - 4 tablespoons of oil. The dough should be medium soft, not hard Chop scallion into smallest pieces (only the green part). Cooking: Divide the dough into smaller pieces. Roll the small dough into a thin sheet. Evenly spread a pinch of salt, chopped scallion pieces on the sheet. Roll it up altogether, and press down. Roll the mixed dough into 0.6cm thin flat sheet. In a heated flat sauce pan, add in around 2 tablespoons of oil. Only when the oil is hot enough, place prepared the sheet into the sauce pan. Keep medium to low fire. Turn side time to time. When both sides become gold and crispy Done! It can be eaten as snack, or part of the main stable meal, with soup. There is a custom when eating it, no matter how small the Congyou bing you made, you always need to chop it into at least 4 pieces for serving. Source: "kingarthurflour.com" S(Internet address): "http://cookingsimplechinesefoodathome.com/2011/10/77chinese-flat-bread-with-scallion-cong.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 432 Calories; 11g Fat (23.6% calories from fat); 10g Protein; 72g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3201mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Fat. --------------- END bread-bakers.v117.n027 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved