Date: Sun, 12 Nov 2017 09:21:13 +0000 --------------- BEGIN bread-bakers.v117.n044 --------------- 01. Brown bread (Judy) 02. Bread Machine Rustic Italian Bread or Handmade (Reggie Dwork) 03. Homemade Corn Muffins with Honey Butter (Reggie Dwork) 04. Rosemary-Olive Oil Bread (Reggie Dwork) 05. Ricotta Onion Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n044.1 --------------- Date: Sun, 5 Nov 2017 09:11:49 -0800 From: Judy Subject: Brown bread Many thanks to Jeff for his brown bread suggestions. I made the King Arthur in a loaf pan version. It's delicious! I even put a pan of hot water in the oven, for a steamy environment. Craving satisfied. The only way to stop eating so much of it was to check the Weight Watcher points on the B&M can! Everything in moderation. Thanks again! No need to get a coffee can. Judy --------------- MESSAGE bread-bakers.v117.n044.2 --------------- Date: Sat, 11 Nov 2017 14:09:12 -0700 From: Reggie Dwork Subject: Bread Machine Rustic Italian Bread or Handmade * Exported from MasterCook * Bread Machine Rustic Italian Bread or Handmade Recipe By :From Betty Crocker Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Italian Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast -- or bread machine yeast 1/3 cup warm water -- (105 - 115F) 3/4 cup bread flour 1/4 cup milk 1 teaspoon sugar 1/3 cup water 4 teaspoons olive oil 3/4 teaspoon dried rosemary -- crushed 1 teaspoon bottled minced roasted garlic yellow cornmeal 1 1/2 teaspoons bread flour The bread machine pan must have a capacity of 10 cups or more. OR make by hand For an interesting shape, place dough ball in a well-floured woven basket or wooden bowl. Let rise, then invert onto prepared baking sheet and bake as directed. To make starter: Dissolve the yeast in the 1/3 cup warm water. Stir in the 3/4 cup bread flour, milk, and sugar. Beat with a wire whisk or rotary beater just until smooth. Cover with plastic wrap. Let stand at room temperature (75F to 85F) for 24 hours or until mixture has a slightly fermented aroma, stirring 2 or 3 times. (Or refrigerate for up to 4 days.) To finish the bread: Add the starter mixture and the next 6 ingredients to the bread machine according to the manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes. On a lightly floured surface, shape dough into a ball. Place on a lightly greased baking sheet sprinkled with the cornmeal; flatten slightly to an 8" round loaf. Lightly rub top with the 1-1/2 teaspoons bread flour. With a very sharp knife, make several cuts about 1/4" deep on top of loaf. Cover; let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 400F. oven about 25 minutes or until loaf sounds hollow when lightly tapped. Remove from baking sheet; cool on a wire rack. Makes 16 servings. Source: "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 1g Fat (32.3% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2014 - 1214 --------------- MESSAGE bread-bakers.v117.n044.3 --------------- Date: Sat, 11 Nov 2017 14:09:14 -0700 From: Reggie Dwork Subject: Homemade Corn Muffins with Honey Butter * Exported from MasterCook * Muffins, Homemade Corn Muffins with Honey Butter Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- softened 1/4 cup reduced-fat cream cheese 1/2 cup sugar 2 large eggs 1 1/2 cups nonfat milk 1 1/2 cups all-purpose flour 1 1/2 cups yellow cornmeal 4 teaspoons baking powder 3/4 teaspoon salt HONEY BUTTER: 1/4 cup butter -- softened 2 tablespoons honey Prep: 20 min. Bake: 20 min. Total: 50 min In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400F for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins. Yield: 16 muffins (1/3 cup honey butter). Source: "Originally published as Corn Muffins with Honey Butter in Taste of Home's Holiday & Celebrations Cookbook, Annual 2010" S(Internet Address): "" Yield: "16 servings" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 398 Calories; 15g Fat (33.1% calories from fat); 9g Protein; 58g Carbohydrate; 3g Dietary Fiber; 89mg Cholesterol; 643mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2017 - 1104 --------------- MESSAGE bread-bakers.v117.n044.4 --------------- Date: Sat, 11 Nov 2017 14:12:40 -0700 From: Reggie Dwork Subject: Rosemary-Olive Oil Bread * Exported from MasterCook * Bread, Rosemary-Olive Oil Recipe By :Jane Kirby and Kay Chun Serving Size : 8 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Hand Made Nuts Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 3/4 cup sugar 1/2 cup chopped walnuts 2 teaspoons baking powder 2 teaspoons dried rosemary 1/4 teaspoon salt 1 tablespoon grated zest of 1 lemon 2 eggs -- lightly beaten 3/4 cup apple juice -- or sweet white wine 1/2 cup extra virgin olive oil Heat oven to 350F. Lightly coat loaf pan with vegetable cooking spray. In a bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest. In another bowl, blend the eggs, wine, and olive oil; stir into the dry ingredients. Transfer the batter into pan and smooth surface. Bake 55 minutes or until a skewer inserted in the center comes out clean. Source: ", December, 2001" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 413 Calories; 20g Fat (42.2% calories from fat); 8g Protein; 53g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 208mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2013 - 0928 --------------- MESSAGE bread-bakers.v117.n044.5 --------------- Date: Sat, 11 Nov 2017 14:19:16 -0700 From: Reggie Dwork Subject: Ricotta Onion Muffins * Exported from MasterCook * Muffins, Ricotta Onion Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup unsalted butter 2 minced small shallots 1 cup milk 3/4 cup ricotta 1 large egg 3 tablespoons fresh chives -- snipped Servings: 12 Cal 160 cal Pro 5 g Fat 7 g Carb 19 g Sodium 323 mg Fiber 1 g Prep: 10 min Bake: 20 min @ 375F In a medium bowl, whisk all-purpose flour, baking powder, salt and black pepper. In a medium skillet, melt unsalted butter over medium heat. Add minced small shallots and cook 2 minutes. Remove from heat and scrape shallots and butter into a large bowl. Stir in milk, ricotta, egg and snipped fresh chives. Stir in flour mixture and spoon into 12 greased square or traditional standard-size muffin cups (1/4 C batter in each). Bake at 375F for 20 minutes. Source: "" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 7g Fat (40.9% calories from fat); 5g Protein; 18g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 329mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1022 --------------- END bread-bakers.v117.n044 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved