Date: Sat, 09 Sep 2017 07:53:15 +0000 --------------- BEGIN bread-bakers.v117.n035 --------------- 01. English Batter Bread (Reggie Dwork) 02. Whole-Wheat Date Bread (Reggie Dwork) 03. Whole-Grain Artisan Free-Form Loaf Bread (Reggie Dwork) 04. Yuca Bread with Queso Fresco Bread (Pan de Yuca) (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n035.1 --------------- Date: Fri, 08 Sep 2017 10:44:03 -0700 From: Reggie Dwork Subject: English Batter Bread * Exported from MasterCook * Buns, English Batter Recipe By :Geraldine West Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast -- each 1 cup warm whole milk -- 110F to 115F 1/2 cup shortening 2 tablespoons sugar 1 teaspoon salt 2 large eggs 3 1/2 cups all-purpose flour Melted butter Prep: 15 min. + rising Bake: 10 min MAKES: 12 Yield: 1 dozen In a large bowl, dissolve yeast in warm milk. Add the shortening, sugar, salt, eggs and 2 cups flour; beat on medium speed 3 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes. Stir batter vigorously for 25 strokes (dough will be slightly sticky). Spoon into greased muffin cups. Tap pans to settle the batter. Cover and let rise until batter reaches tops of cups, about 20 minutes. Meanwhile, preheat oven to 400F. Bake 10-15 minutes or until golden brown. Brush with butter. Source: "Originally published as English Batter Buns in Country Woman Christmas,1996" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 10g Fat (38.9% calories from fat); 6g Protein; 31g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 200mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0908 --------------- MESSAGE bread-bakers.v117.n035.2 --------------- Date: Fri, 08 Sep 2017 10:55:33 -0700 From: Reggie Dwork Subject: Whole-Wheat Date Bread * Exported from MasterCook * Bread, Whole-Wheat Date Recipe By :MELISSA CLARK Serving Size : 16 Preparation Time :0:00 Categories : Bread Fruit Grains Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- butter -- for greasing pan 1/2 cup dark brown sugar -- (95 g) 2/3 cup plain yogurt -- buttermilk or sour cream, (160 g) 1 tablespoon honey -- (20 g) 1 tablespoon vanilla extract -- (14 g) 3 large eggs -- at room temp 1 cup all-purpose flour -- (125 g) 3/4 cup whole-wheat flour -- (90 g) 1 1/2 teaspoons baking powder -- (6 g) 1/4 teaspoon baking soda -- (1 g) 1/2 teaspoon fine sea salt -- (3g) 2/3 cup extra virgin olive oil -- (140g) 1 cup sliced pitted dates -- (200g) Cream cheese -- for serving Red seedless grapes -- halved, for serving YIELD: 1 loaf, enough for 8 sandwiches Heat oven to 350F. Grease a 9-by-5" loaf pan. In a medium bowl, whisk together the sugar, yogurt, honey and vanilla. Whisk in the eggs, one at a time. In a separate bowl, mix together the flours, baking powder, baking soda and salt. Whisk the dry ingredients into the wet, just until no longer lumpy. Using a rubber spatula, fold the olive oil into the batter in 3 additions. Fold in the dates. Pour the batter into the prepared pan and bake until it is golden brown and a cake tester inserted in the center comes out clean, 50 to 55 minutes. Let rest for 10 minutes before turning the cake out onto a rack to cool completely. To serve as sandwiches, cut into 1/2" thick slices and make sandwiches with a layer of cream cheese studded with grape halves. Freeze any remainder; the bread can be sliced while frozen. Variation: Add sliced black olives along with, or instead of, the grapes. Source: "Featured in: Here's Eating Lunch With You, Kid." S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 10g Fat (43.9% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 145mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0906 --------------- MESSAGE bread-bakers.v117.n035.3 --------------- Date: Fri, 08 Sep 2017 11:37:46 -0700 From: Reggie Dwork Subject: Whole-Grain Artisan Free-Form Loaf Bread * Exported from MasterCook * Bread, Whole-Grain Artisan Free-Form Loaf Recipe By :HAROLD MCGEE Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Food Processor Grains Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound whole wheat flour -- plus 9 ounces whole wheat flour -- (about 5 1/2 cups) 10 ounces unbleached all-purpose flour -- (about 2 cups) more for dusting 1 1/2 tablespoons yeast -- (2 packets) 1 tablespoon kosher salt 1 ounce vital wheat gluten -- (about 1/4 cup) Cornmeal -- as needed Seeds -- for sprinkling on bread, optional In bowl of a 14-cup food processor with dough attachment, or heavy-duty stand mixer with paddle, combine whole wheat flour, all-purpose flour, yeast, salt and wheat gluten. Add 4 cups lukewarm (100F) water and mix just until well blended, about 2 minutes; dough will be very wet and loose. Transfer dough to a container with a slightly vented lid, or a bowl covered loosely with plastic wrap. Allow dough to rise at room temperature until it begins to collapse, about 2 hours; longer rising times (even overnight) will not harm dough. After rising, cover securely and refrigerate, and use dough over the next 14 days. Do not punch down or knead dough at any time. To bake: Prepare a baking peel by sprinkling liberally with cornmeal, or line a large baking sheet with parchment paper. Tear off a 1-pound (grapefruit-size) mass of dough, and dust very lightly with flour. Quickly shape into a ball, stretching surface so that it is smooth. Stretch ball gently to elongate it, and place on baking peel. Cover loosely with plastic wrap and set aside to rest for 90 minutes for refrigerated dough, or 40 minutes for fresh unrefrigerated dough. Thirty minutes before baking, heat oven to 450F with a baking stone placed on middle rack, and an empty broiler tray on a lower rack or bottom of oven. Just before baking, use a pastry brush to paint top of loaf with water. Sprinkle with seeds if desired. Slide loaf onto pizza peel or place on baking pan and put in oven. Quickly pour 1 cup hot water into broiler tray in oven, and close door. Bake until richly browned and firm to touch, about 30 minutes; adjust baking times as needed for larger or smaller loaves. For best texture, allow bread to cool before serving. Four 1-pound loaves (prepared dough may be stored for up to one week in refrigerator) Source: "cooking.nytimes.com" S(Internet Address): "" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 1g Fat (4.5% calories from fat); 5g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2015 - 0131 --------------- MESSAGE bread-bakers.v117.n035.4 --------------- Date: Fri, 08 Sep 2017 11:49:53 -0700 From: Reggie Dwork Subject: Yuca Bread with Queso Fresco Bread (Pan de Yuca) * Exported from MasterCook * Bread, Yuca Bread with Queso Fresco (Pan de Yuca) Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Ethnic Fruit Grains Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 ounces guava paste 1/4 cup Chinese black vinegar 1/4 cup Sriracha sauce 2 tablespoons salted butter -- at room temperature 1 cup yuca flour 4 cups queso fresco -- finely grated, (1 lb) 1 large egg -- beaten 1 teaspoon baking powder 2 tablespoons whole milk 1 tablespoon unsalted butter -- melted 1 teaspoon kosher salt 1 teaspoon granulated sugar The ratio of flour to cheese seems crazy, but it works. Serve the bread hot (for a spongy texture) or warm (for a denser interior with the dough settling more and forming air pockets). If you like, serve it with the spicy-sweet guava-chile butter. Make the guava-chile butter: In the bowl of a stand mixer, using the paddle attachment, beat the guava paste until it is smooth and has lightened in color. Scrape down the sides of the bowl with a rubber spatula several times. Slowly drizzle in the vinegar while mixing on low speed and scrape the bowl down again. Add the Sriracha and continue mixing on low. Scrape down the sides of the bowl, then beat in the butter. Mix just to combine thoroughly. For the yuca bread Preheat the oven to 375F. Lightly grease a baking sheet or line it with parchment paper. Combine the flour, cheese, egg, baking powder, milk, butter, salt, and sugar in a bowl and knead them together until thoroughly mixed and fairly smooth. Form the dough into about 20 round balls. Bake the rolls on the baking sheet for 20 minutes or until golden brown. Serve warm. To reheat, cover the bread loosely with aluminum foil and heat for 6 to 8 minutes in a 200F oven. Make Ahead Tip: Store the butter in the refrigerator in an airtight container for up to 1 week. Yields: 20 little rolls Make guava-chile butter (optional) Source: "Fine Cooking, December 30, 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 4g Fat (21.9% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 165mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Serve it with the spicy-sweet guava-chile butter. NOTES : 2013 - 0424 --------------- END bread-bakers.v117.n035 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved