Date: Mon, 21 Jan 2019 04:53:34 +0000 --------------- BEGIN bread-bakers.v119.n003 --------------- 01. Banana Espresso Chocolate Chip Muffins (Reggie Dwork) 02. How To Make Banana Bread (Reggie Dwork) 03. How to Make the BEST Banana Bread (Reggie Dwork) 04. Newfoundland Raisin Buns (Reggie Dwork) 05. Sweet Rolls (maybelle) 06. Easiest-Ever Biscuits (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n003.1 --------------- Date: Sun, 13 Jan 2019 20:23:03 -0800 From: Reggie Dwork Subject: Banana Espresso Chocolate Chip Muffins * Exported from MasterCook * Muffins, Banana Espresso Chocolate Chip Recipe By :Tessa Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 354 g mashed very ripe bananas -- (about 4 med), (1 1/2C) 100 g granulated sugar -- (1/2C) 50 g firmly packed light brown sugar -- (1/4C) 113 g unsalted butter -- melted, (1 stick) 57 g whole milk -- (1/4C) 1 large egg 190 g all-purpose flour -- (1 1/2C) 1 teaspoon instant espresso powder 1 1/2 teaspoons baking soda 1 teaspoon salt 170 g semisweet chocolate chips -- (1C) Banana Espresso Chocolate Chip Muffins are ultra tender and moist and absolutely loaded with flavor. The perfect breakfast treat! Prep: 15 min Cook: 25 min TOTAL: 40 min Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg. In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips. Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Muffins can be stored in an airtight container for up to 2 days. Source: "from the book Baked." S(Internet address): "https://www.handletheheat.com/banana-espresso-chocolate-chip-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 268 Calories; 13g Fat (40.8% calories from fat); 3g Protein; 38g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 348mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0113 --------------- MESSAGE bread-bakers.v119.n003.2 --------------- Date: Sun, 13 Jan 2019 21:12:41 -0800 From: Reggie Dwork Subject: How To Make Banana Bread * Exported from MasterCook * Bread, How To Make Banana Recipe By :Tessa Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 254 g all-purpose flour -- (2C) 100 g granulated sugar -- (1/C) 100 g light brown sugar -- (1/2C) 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon -- optional 1/2 teaspoon fine salt 340 g mashed banana -- (1 1/2C), Note* 60 g plain yogurt -- or sour cream, (1/4C) 2 large eggs -- lightly beaten 3 tablespoons unsalted butter -- melted 3 tablespoons vegetable oil 1 teaspoon vanilla extract 113 g coarsely chopped walnuts -- (1C), optional This is the best ever easy banana bread recipe with a super moist and tender texture and tons of sweet banana flavor. Everyone loves this recipe! You can use chocolate chips instead of walnuts. PREP: 15 MINUTES COOK: 55 MINUTES TOTAL: 1:10 Yield: one 9" LOAF Preheat the oven to 350F. Generously grease a 9 by 5" loaf pan. In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt. In a medium bowl stir together the bananas, yogurt, eggs, butter, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the walnuts or chocolate chips if using, being very careful not to overmix. Spread batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely. Recipe Notes: Use about 3 very overripe bananas. They should be very soft and covered with dark brown speckles. Mash the bananas very well by hand with a fork or potato masher. Review: I made this banana bread at the weekend and it was sooo good. My OH and I both love banana bread and we both thought this was probably the best recipe I've made. I made it on Sunday night and it was gone by Tuesday night. Review: I've been searching for the perfect banana bread recipe for a while now. This definitely comes close. The texture is amazing and it smells incredible while it's baking. I left mine in the oven for 1 hour as the recipe said but it burnt a little on top, so next time I will check on it after 50 mins. I also halved the amount of sugar and omitted the walnuts (didn't have any on hand). Came out perfectly sweet - I think the bananas, especially really ripe ones, have enough sugar in them as it is. Will be making this again and hopefully with the walnuts next time! Thanks for sharing S(Internet address): "https://www.handletheheat.com/banana-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 9g Fat (38.3% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 124mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0113 --------------- MESSAGE bread-bakers.v119.n003.3 --------------- Date: Sun, 13 Jan 2019 21:29:09 -0800 From: Reggie Dwork Subject: How to Make the BEST Banana Bread * Exported from MasterCook * How to Make the BEST Banana Bread Recipe By :Tessa Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Info/How To Posted Quickbread How to Mash Bananas: Firstly you'll want to use very overripe bananas. They should be very soft and covered with dark brown speckles. This will provide both the best sweet flavor and the best texture. Mash the bananas very well by hand with a fork or potato masher. I find mashing with an electric mixer makes the batter too thin to rise well, often leading to bread that's slightly mushy in the center or even slightly sunken in the center. What Makes Banana Bread Moist? I experimented with using melted butter vs. oil in banana bread and found an even mixture of both led to the best results. You get the rich flavor from the butter, but the sensation of moistness from the vegetable oil. Oil is a liquid at room temperature, so it feels moist on the palate even though it has no water. Brown sugar and plain yogurt are the other key ingredients that help make the banana bread moist, tender, and flavorful. Adding nuts or chips I made this recipe plain, but you can add 1 cup of coarsely chopped nuts or chips. I prefer lightly toasted walnuts or semisweet chocolate chips, but feel free to get creative here. Frosting Banana Bread If you'd like, you can add cream cheese frosting or my best buttercream to take this recipe to a whole new level! How to Turn Banana Bread into Muffins You can turn this banana bread recipe into about two dozen banana bread muffins. Fill the batter about 3/4 full into the cavities of two standard muffin tins. Bake at 350F for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. How to Store & Freeze Banana Bread Cover and store cooled banana bread at room temperature for 2 days. The flavors will actually intensify as the bread sits! To freeze, tightly wrap the completely cooled loaf or slices in aluminum foil then place in a ziptop bag. Freeze for up to three months. Thaw in the refrigerator overnight or at room temperature. If thawing an entire loaf, you can also refresh the loaf by popping into a 325F oven for about 10 minutes. S(Internet address): "https://www.handletheheat.com/banana-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : 2019 - 0113 --------------- MESSAGE bread-bakers.v119.n003.4 --------------- Date: Sun, 13 Jan 2019 21:56:43 -0800 From: Reggie Dwork Subject: Newfoundland Raisin Buns * Exported from MasterCook * Buns, Newfoundland Raisin Recipe By :Barry C. Parsons Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 375 g flour -- (3C) 150 g sugar -- (3/4C) 4 tsp baking powder -- (4t) 1/2 tsp salt -- (1/2t) 170 g butter -- (3/4C) 2 tsp vanilla extract 240 ml undiluted evaporated milk -- (1C) 145 g raisins -- light or dark, (1 to 1 1/2C) 2 tbsp lemon juice Traditional Newfoundland tea buns are a cousin to scones and biscuits. Everyone's Mom or Nan made them. Perfect with a steaming cup of tea. Prep: 10 mins Cook: 20 mins Total: 30 mins I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did. In a food processor, combine the flour, sugar, baking powder and salt. Cut in the butter until mixture resembles a coarse meal. Transfer to a large bowl and toss in the raisins. Make a well in the center of the dry mix. Mix together the lemon juice, vanilla and milk.Pour into the well and mix only enough to form a dough ball. Roll to 1" thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet. Bake at 375F for 20 to 25 minutes or until golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 tea buns. Recipe Notes: Only use real butter in this recipe. Substitutes like can cause issues with sticky dough etc. Make sure your surface is well floured before you drop the dough onto it, you can sprinkle a little flour on top before you from it into a circle to roll out. The goal is to keep the dough as soft and unworked as possible. I usually sprinkle on flour and fold the dough only about 3 times. So, while you can add more flour while working the dough into shape, don't overdo it or your raisin will be less soft and tender. Do not roll them too thin; never thinner than 1 to 1 1/2". The larger the buns the thicker I tend to cut them. Make sure you oven is well preheated and use aluminum bakeware when possible. Steel/alloy pans can carry heat too quickly and like they do sometimes with cookies, spread wider on the pan before they get the chance to lift. S(Internet address): "https://www.rockrecipes.com/newfoundland-raisin-buns/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 10g Fat (35.9% calories from fat); 4g Protein; 37g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 295mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Perfect with a steaming cup of tea. NOTES : 2019 - 0113 --------------- MESSAGE bread-bakers.v119.n003.5 --------------- Date: Sat, 19 Jan 2019 14:01:19 -0800 From: maybelle Subject: Sweet Rolls Sweet Rolls *Servings: *12 *Source: *The Bread Machine Cookbook *INGREDIENTS* *3/4* cup milk *1/4* cup butter *1* egg *1/4* cup sugar *1* teaspoon salt *3* cups flour *2* teaspoon yeast *DIRECTIONS* Add all ingredients to bread machine pan.. After dough cycle is completed, shape dough into 12 balls in place in muffin cups. Cover and let rise approximately 45 minutes. Preheat oven to 350F. If desired, top of the with the before baking. Bake rolls for new or 15-20 minutes or until done. *NOTES* I bake the rolls up in a 9 x 9-inch square baking pan instead of using a muffin pan. -- Kindness is the language which the deaf can hear and the blind can see. Mark Twain found at Wikiquote under the Creative Commons 3.0 license. --------------- MESSAGE bread-bakers.v119.n003.6 --------------- Date: Sat, 19 Jan 2019 19:44:58 -0800 From: Reggie Dwork Subject: Easiest-Ever Biscuits * Exported from MasterCook * Biscuits, Easiest-Ever Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (15 ozs) 4 teaspoons sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1 1/4 teaspoons salt 2 cups heavy cream 2 tablespoons unsalted butter -- melted, optional We wanted to combine the ease of cream biscuits (which eliminate the step of cutting cold fat into dry ingredients) with the ease of drop biscuits (which skip the rolling and cutting) to create the easiest biscuits ever. But the most obvious solution - increasing the amount of cream in a cream biscuit recipe until the dough had a droppable consistency - produced biscuits that spread too much and were greasy. Instead of increasing the amount of cream, we found a way to increase its fluidity: We heated it to between 95 and 100F, which melted the solid particles of butterfat dispersed throughout. This made a dough that was moister and scoopable but that rose up instead of spreading out in the oven, producing biscuits that were appropriately rich and tender but not greasy. These biscuits come together very quickly, so in the interest of efficiency, start heating your oven before gathering your ingredients. We like these biscuits brushed with a bit of melted butter, but you can skip that step if you're serving the biscuits with a rich accompaniment such as sausage gravy. Total Time: 40 minutes Adjust oven rack to upper-middle position and heat oven to 450F. Line rimmed baking sheet with parchment paper. In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Microwave cream until just warmed to body temperature (95 to 100F), 60 to 90 seconds, stirring halfway through microwaving. Stir cream into flour mixture until soft, uniform dough forms. Spray 1/3C dry measuring cup with vegetable oil spray. Drop level scoops of batter 2" apart on prepared sheet (biscuits should measure about 2 1/2" wide and 1 1/4" tall). Respray measuring cup after every 3 or 4 scoops. If portions are misshapen, use your fingertips to gently reshape dough into level cylinders. Bake until tops are light golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Brush hot biscuits with melted butter, if using. Serve warm. (Biscuits can be stored in zipper-lock bag at room temperature for up to 24 hours. Reheat biscuits in 300-degree oven for 10 minutes.) Tip Keep the Scoop Slick: To ensure that the dough releases easily from the measuring cup, we spray it with vegetable oil spray after every three or four scoops. Review: So clever! I was slightly skeptical about using only heated cream for both the liquid and the fat component. However, it works and works well! These biscuits were tender, delicious, and so easy. They are almost fool proof. Also, they reheat beautifully. This will be my go-to biscuit recipe from now on. Thank you ATK! Review: I just made these, and ATK did not disappoint. They were the easiest biscuits ever and I think the best I've ever had. They were so tender and rich. Sooooo Good!! Review: If I were adding herbs, I'd add them to the dry ingredients. And if I were adding cheese, I'd go for a dry, super-flavorful cheese like Parmesan because you won't have to add more than an ounce to make a flavor impact. If you use a wetter cheese, like cheddar or jack, you'll have to add quite a bit in order to taste it, and these biscuits are already very rich. Question: Could you pre-mix the dry ingredients and keep on hand in bags? Or would that cause problems with the leaveners? Response: That would be fine. Just make sure you preheat your oven, because they'll come together in no time at all, Review: I can't believe how awesome these biscuits are for so little effort. Mix basic pantry dry ingredients, Heat up cream for 60 to 90 seconds, stir, scoop & bake. So delicious! I baked for 14 to 15 mins. They scream for breakfast or a Southern-style main dish. S(Internet address): "https://www.cooksillustrated.com/recipes/11334-easiest-ever-biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 328 Calories; 20g Fat (55.3% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 463mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0119 --------------- END bread-bakers.v119.n003 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved