Date: Sun, 17 Dec 2017 08:25:04 +0000 --------------- BEGIN bread-bakers.v117.n049 --------------- 01. Quick Naan Without Yeast Bread (Reggie Dwork) 02. Cracked-Wheat Topknots Rolls (Reggie Dwork) 03. Italian Crusty Herb Bread (Reggie Dwork) 04. No-Time Bread (Reggie Dwork) 05. Almond Cinnamon Roll Breakfast Ring (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n049.1 --------------- Date: Fri, 15 Dec 2017 12:22:43 -0800 From: Reggie Dwork Subject: Quick Naan Without Yeast Bread * Exported from MasterCook * Bread, Quick Naan Without Yeast Recipe By :Mary Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Side Dish Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 2 tsp sugar 1 tsp salt 3/4 tsp baking powder 2 tsp oil -- (used olive, can use anything relatively mild) 1/2 cup milk butter + herbs -- for seasoning The key to this naan was making sure it was thin enough before you put it in the pan. Without the yeast, the dough is just too heavy to rise muchÂ… so thin is key! And salt. Salt is always key! Prep: 15 mins Cook: 10 mins Total: 25 mins Combine all dry ingredients, and whisk together. Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic - at least 5 minutes - adding more flour as necessary. Let the dough rest for 10 minutes. Divide into 8-10 equal pieces. Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8?). If the skillet isn't non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 4g Fat (14.2% calories from fat); 7g Protein; 45g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 640mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1117 --------------- MESSAGE bread-bakers.v117.n049.2 --------------- Date: Fri, 15 Dec 2017 11:58:06 -0800 From: Reggie Dwork Subject: Cracked-Wheat Topknots Rolls * Exported from MasterCook * Rolls, Cracked-Wheat Topknots Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Food Processor Grains Hand Made Low Fat Posted Side Dishes Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups boiling-hot water 1/2 cup medium bulgur -- (also called cracked wheat) 1 tablespoon table salt -- divided 1 1/2 cups whole milk 1 stick unsalted butter -- cut into pieces 2 1/4 teaspoon active dry yeast -- (a 1/4-oz pkg) 1/4 cup warm water -- (105-115F) 1 tablespoon mild honey -- or sugar 1 1/2 cups whole-wheat flour 3 cups all-purpose flour 1 large egg -- while beaten with 1 tablespoon water -- for egg wash 1 1/2 tablespoons flaky sea salt -- (preferably Maldon) They've got substance, too, with a satisfyingly salty crust - flaky sea salt has fantastic texture - embracing an enjoyably chewy, pretzel-like interior. Cooks' notes: Rolls are best the day they're made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350F oven until warmed through, 5 to 10 minutes. Stir together boiling-hot water, bulgur, and 1/2 teaspoon table salt in a small bowl and let stand until bulgur is tender, about 40 minutes. While bulgur soaks, heat milk with butter in a small saucepan over low heat just until butter is melted. Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Add flours and remaining 2 1/2 teaspoons table salt to yeast mixture. Drain bulgur in a sieve, then mix bulgur and milk mixture into flour mixture with a wooden spoon or rubber spatula until a sticky dough forms. Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and almost smooth, 6 to 8 minutes. Form dough into a ball. Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours. Line 2 large baking sheets with parchment paper. Punch down dough (do not knead), then halve. Cut half of dough into 12 equal pieces (keep remaining half covered with plastic wrap). Roll each piece into a 12-inch-long rope with floured hands (flour surface only if dough is sticky). Make a loop with each rope, wrapping it around fingers of one hand, then knot dough twice through loop, leaving 1 end in center on top and tucking bottom end under. Transfer to a baking sheet, arranging rolls 2" apart. Make more rolls with remaining dough, transferring to second sheet. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours. Preheat oven to 375F with racks in upper and lower thirds. Brush rolls with egg wash and sprinkle with sea salt. Bake rolls, switching position of sheets halfway through, until golden brown, 20 to 25 minutes total. Transfer rolls to a rack to cool at least 20 minutes. S(Internet Address): "" Yield: "2 dozen rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 5g Fat (30.0% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 703mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1201 --------------- MESSAGE bread-bakers.v117.n049.3 --------------- Date: Fri, 15 Dec 2017 11:24:07 -0800 From: Reggie Dwork Subject: Italian Crusty Herb Bread * Exported from MasterCook * Bread, Italian Crusty Herb Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breakfast Food Processor Hand Made Low Fat Luncheon Posted Sandwiches Side Dish Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 1/4 tsp rapid-rise yeast yeast 1 tsp sugar 1 1/4 cups warm water 2 tbsp extra virgin olive oil 1 1/2 tsp garlic salt -- or garlic powder 1 tsp dried oregano 1 tsp dried basil 2 tsp Italian seasoning 1 tsp dried parsley This Italian bread recipe has a delightful crusty texture and herb seasoning. This recipe is so simple that anyone can easily make a crusty herb bread! The fresh herbs in the bread give it a real farm fresh flavor and the crunchy crust makes it perfect for sandwiches, soups or even with a poached egg on top for breakfast. Prep: 55 min Cook: 35 min Total: 1:30 In a large bowl, combine the olive oil with water, yeast and salt. Let it sit for five minutes. Mix the herbs and sugar into the flour. Stir in the flour mixture until the dough is stiff enough to knead. Add the flour a little bit at a time. Three cups flour is an approximate amount, your exact amount may vary. slightly Knead the dough until it is smooth and elastic-just a few minutes. Place dough in a greased bowl; cover and let rise until the dough has doubled. (about 45 minutes) Form the dough into an oval free-form style loaf and place on greased baking sheet. (Dust baking sheet with flour first if desired and make slits in the top of the loaf for a nice finish when done.) Place immediately in a 375F oven. Do not preheat the oven, the bread will rise some more as your oven heats up. Bake for 30-40 minutes. Note: if you use fresh herbs, triple the amounts shown in the ingredient list S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 4g Fat (17.2% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 387mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017- 1117 --------------- MESSAGE bread-bakers.v117.n049.4 --------------- Date: Fri, 15 Dec 2017 12:07:57 -0800 From: Reggie Dwork Subject: No-Time Bread * Exported from MasterCook * Bread, No-Time Recipe By :Faith Durand Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Food Processor Posted Sandwiches Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons active dry yeast -- (two packets) 1 tablespoon sugar 1 1/2 cups water 3 1/2 cups bread flour 1 1/4 teaspoon salt 3/4 teaspoon balsamic vinegar Bake this loaf in a covered pan, it helps the dough spring to life under its own moisture and develop that wonderful crackly crust and tender interior. You can also make this in a Dutch oven or alternative. The dough is not quite as wet, so it has a finer crumb compared to the rustic wide holes of a wetter dough. We use a little trick from Shirley Corriher, who adds a touch of vinegar to quicker yeast doughs. This simulates a little of the flavor you get in long-rise doughs. It's also incredibly moist and tender, with that homemade yeasty comfort, just slightly sweet from the sugar that is added to get the yeast working quickly. In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit. Heat the oven to 450F. Put a Dutch oven ( or one of these alternatives ) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need. Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom. Lightly grease a microwave-safe bowl with vegetable oil and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave. Microwave on HIGH for 25 seconds. Let rest in the microwave for about five minutes. Microwave on HIGH for another 25 seconds, then remove. Let rest and rise for another 15 minutes. Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210F. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 1g Fat (4.4% calories from fat); 6g Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Other Carbohydrates. NOTES : 2017 - 1117 --------------- MESSAGE bread-bakers.v117.n049.5 --------------- Date: Wed, 13 Dec 2017 12:48:45 -0800 From: Reggie Dwork Subject: Almond Cinnamon Roll Breakfast Ring * Exported from MasterCook * Ring, Almond Cinnamon Roll Breakfast Recipe By :BETTER HOMES AND GARDENS Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breakfast Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (105F to 115F) 1/2 cup granulated sugar 2 1/4 tsp active dry yeast 2 cups all-purpose flour -- to 2 1/4C 1 cup whole wheat flour 1 egg -- or 1/4 cup egg product, thawed 2 tablespoons canola oil 1 teaspoon salt Nonstick cooking spray 1 1/2 tablespoons butter -- melted 1 tablespoon ground cinnamon 1/2 cup sliced almonds -- toasted Cream Cheese Icing: 1/4 cup lowfat cream cheese -- (Neufchatel) 1/4 cup powdered sugar 1 tablespoon nonfat milk 1 teaspoon vanilla Servings: 15 Size: 1 frosted piece each Prep: 45 min Rise: 1 hr Chill: 8 hrs to 24 hrs Whip out this warm breakfast cake the next time you're hosting overnight guests. They won't be able to stay in bed when they smell the delectable combination of cinnamon, almonds, and cream cheese icing. In a large bowl stir together the water, 1/4 cup of the sugar, and the yeast. Let stand for 5 minutes. Stir in 2 cups of the all-purpose flour, the whole wheat flour, egg, oil, and salt. On a lightly floured surface, knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Lightly coat a large bowl with cooking spray. Place dough in bowl; turn to coat surface of dough. Cover; let rise in a warm place until double in size (about 1 hour). Roll the dough into a 17x12" rectangle. Brush dough with melted butter. Sprinkle with the remaining 1/4 cup sugar and the cinnamon. Sprinkle the dough with all but 2 tablespoons of the sliced almonds. Starting with a long side, roll up dough into a spiral; pinch seam to seal. (This will make a spiral that is about 20" long.) Lightly coat a baking sheet with cooking spray. Form a ring out of the dough spiral, sealing the ends together. Place the ring, seam side down, on the prepared baking sheet. Using kitchen scissors, cut from the edge toward the center at about 1 1/2" intervals, cutting about two-thirds of the way through the dough spiral. Turn each dough section slightly to one side. Cover the ring and chill in the refrigerator for 8 to 24 hours. (If baking right away, cover and let rise in a warm place until double in size, about 45 minutes.) If ring was chilled, let stand at room temperature for 30 to 60 minutes before baking. Meanwhile, preheat oven to 350F. Bake, uncovered, about 25 minutes or until golden brown. Let cool on baking sheet on a wire rack for 20 minutes. Carefully transfer ring to a serving platter. Drizzle with Cream Cheese Icing. Sprinkle with reserved 2 tablespoons almonds. Per serving: Cal 197, Pro 4g, Carb 34g, Fat 5g, Sodium 172mg, Fiber 2g S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 7g Fat (31.2% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 188mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1122 --------------- END bread-bakers.v117.n049 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved