Date: Sun, 01 Oct 2017 21:53:33 +0000 --------------- BEGIN bread-bakers.v117.n038 --------------- 01. Sweet Bacon Cornbread (Reggie Dwork) 02. Ko-kun Bhaley #1 (Reggie Dwork) 03. Fruit-Nut Pumpkin Bread (Reggie Dwork) 04. Cranberry Pumpkin Bread (Reggie Dwork) 05. Re: Wall Oven (Debbie Rogers) 06. Re: Wall Oven (Will Waller) --------------- MESSAGE bread-bakers.v117.n038.1 --------------- Date: Mon, 25 Sep 2017 13:00:41 -0700 From: Reggie Dwork Subject: Sweet Bacon Cornbread * Exported from MasterCook * Cornbread, Sweet Bacon Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Main Dish Meats Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon 5 tablespoons maple syrup -- divided 1 cup yellow cornmeal 3/4 cup all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 eggs 1/4 cup butter -- melted Prep: 30 minutes Cook: 20 to 25 minutes at 400F Serves: 9 Preheat oven to 400F. Arrange bacon in a baking pan (Reynolds® Bakeware Bacon Pan). Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop. Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8" baking pan (Reynolds® Bakeware Pan). Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving. Drizzle with additional maple syrup, if desired. Source: "reynoldskitchens.com" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 9g Fat (36.7% calories from fat); 6g Protein; 29g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 381mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Can serve with white beans on top of the cornbread NOTES : 2015 - 1021 --------------- MESSAGE bread-bakers.v117.n038.2 --------------- Date: Mon, 25 Sep 2017 13:38:11 -0700 From: Reggie Dwork Subject: Ko-kun Bhaley #1 * Exported from MasterCook * Bread, Ko-kun Bhaley #1 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic Bread Dough: 4 cups flour 1 teaspoon baking powder 1 teaspoon yeast 1 teaspoon salt 1 tablespoon vegetable oil 1 1/2 cups water Tibetan We make Bhaley Kokun quite often - once you have the hang of it, its really easy and quite delicious. So delicious that we will usually take one straight off the pan, slice through sideways, smear some butter in the middle and enjoy it - especially if there is a cup of hot Bo-cha to have with it. (Left over ko-kun bhaleys are great for Kok-sha - but this will have to wait until another time.) Place all the ingredients in a large bowl. Make a well in the center and add the water little by little, mixing it into the flour, until you have one big lump of dough. Stop adding any more water and continue kneading until the dough is firm and smooth. Place the dough ball in a lightly oiled bowl. Cover with a clean kitchen towel or cling wrap and allow to rise for 30 minutes or up to few hours (use less yeast if you are going to leave it overnight or longer than 2 hours). Divide the dough into golf ball size pieces. Roll the dough piece in the palm of your hands to make it nice and round. (This helps shape them round after). Take one round dough ball, flatten it with your palm, and shape it with a rolling pin into a 4 x 5" flat round shape. (If the dough sticks to the rolling surface - a sprinkle of flour on the surface will help.) Place the rolled bread on a hot griddle. Its important to keep the griddle at a medium-low heat setting - with practice you'll figure what's best for your type of griddle and stove. But if it's too hot, it'll burn and if it's not warm enough, then it'll just take way too long. Cook on one side till little bubbles form, then flip it over and let the other side cook. It will start puffing up slightly, then turn over and let both sides brown nicely. Source: "simplytibetan.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 326 Calories; 3g Fat (8.8% calories from fat); 9g Protein; 64g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 440mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 1017 --------------- MESSAGE bread-bakers.v117.n038.3 --------------- Date: Sun, 01 Oct 2017 14:21:37 -0700 From: Reggie Dwork Subject: Fruit-Nut Pumpkin Bread * Exported from MasterCook * Bread, Fruit-Nut Pumpkin Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 cups sugar 15 ounces pumpkin -- 1 can 1 cup canola oil 4 eggs 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1/4 teaspoon ground cloves 1 1/2 cups chopped walnuts -- coarsely chopped 2/3 cup golden raisins 2/3 cup raisins 2/3 cup dried cranberries In a large bowl, beat the sugar, pumpkin, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries. Transfer to two greased 9x5-in. loaf pans. Bake at 350F for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Source: "Taste of Home" S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 324 Calories; 15g Fat (39.3% calories from fat); 5g Protein; 45g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 102mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2017 - 1001 --------------- MESSAGE bread-bakers.v117.n038.4 --------------- Date: Sun, 01 Oct 2017 14:49:18 -0700 From: Reggie Dwork Subject: Cranberry Pumpkin Bread * Exported from MasterCook * Bread, Cranberry Pumpkin #2 Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups all-purpose flour 3 cups sugar 4 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 teaspoon salt 4 eggs 15 ounces pumpkin -- 1 can 1/2 cup canola oil 2 cups cranberries -- fresh or thawed frozen 1 cup chopped walnuts In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Spoon into two greased 9x5-in. loaf pans. Bake at 350F for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Source: "Taste of Home" S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 6g Fat (28.9% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 155mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : 2017 - 1001 --------------- MESSAGE bread-bakers.v117.n038.5 --------------- Date: Mon, 25 Sep 2017 12:11:14 +0000 From: Debbie Rogers Subject: Re: Wall Oven Stephen, All I have ever used is an electric wall oven and it bakes bread just fine! There are (used to be) models that you can add distilled water to a reservoir and have steam in your oven. The one I saw was made by Viking. Good luck! deb in Georgia --------------- MESSAGE bread-bakers.v117.n038.6 --------------- Date: Mon, 25 Sep 2017 08:34:22 -0500 From: Will Waller Subject: Re: Wall Oven Re: Stephen Blumm's question about electric wall ovens: My advice on bread ovens is to increase your radiant heat capacity and your temperature control. You can make do with a variety of oven brands. I bake twice a week. Been baking for over 40 years. What works for me are 2 relatively inexpensive tools. 1) A pizza steel - better than a pizza stone for managing temperature and oven heating cycles. Stores heat and radiates heat. Essentially you are copying the brick oven model on the cheap. I don't bake on a steel, but I have one on the oven floor as a radiant device. 2) A serious oven thermometer. Do not rely on the oven system. Have an independent instrument. The brands that I recommend (and own) are Dough-Joe for the steel. I have the thin one. And Thermoworks Chef Alarm with the additional oven cavity probe that clips to an oven rack. You can Google both businesses for information. I'd opt in for both companies' email lists. Both businesses run product promotions and you can save money by subscribing to their email lists. Will --------------- END bread-bakers.v117.n038 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved