Date: Sun, 27 Jan 2019 07:26:14 +0000 --------------- BEGIN bread-bakers.v119.n004 --------------- 01. Oatmeal Apple Banana Low Fat Muffins (RT) (Regina Dwork) 02. Correction: Banana Espresso Chocolate Chip Muffins (Jeff Dwork) 03. Baguette (Reggie Dwork) 04. Freezer Biscuits (Reggie Dwork) 05. 5 Minute Flax Wheat Bread (Reggie Dwork) 06. Apple Pie Bread (Reggie Dwork) 07. German Farmer's Bread Bauernbrot (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n004.1 --------------- Date: Wed, 23 Jan 2019 21:27:22 -0800 From: Regina Dwork Subject: Oatmeal Apple Banana Low Fat Muffins (RT) We made them exactly according to the recipe and were very good. If you make them we hope you enjoy them also. * Exported from MasterCook * Muffins, Oatmeal Apple Banana Low Fat (RT) Recipe By :Barry C. Parsons Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 121 g large rolled oats -- (1 1/2C) 120 g whole wheat flour -- (1C) (60% whole wheat See Note) 1 tablespoon baking powder 1/2 tsp salt -- (1/2t) 1 1/2 tsp cinnamon -- (1 1/2t) 1/2 tsp nutmeg -- (1/2t) 2 eggs 4 tbsp vegetable oil 6 tbsp sugar 163 ml milk -- (2/3C) 225 g mashed ripe banana -- (1C) 125 g grated unpeeled apple -- (1C) (approx one large) Oatmeal Apple Banana Low Fat Muffins - A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil and sugar, although you'll never miss it. Note: 72g whole wheat flour + 48g all-purpose flour. You can use only all-purpose flour if you want. Mix together the oatmeal, whole wheat flour, baking powder, salt,cinnamon and nutmeg. Set aside. Beat together the eggs. oil and sugar until fluffy. Blend in the milk. Fold in the dry ingredients and when the flour is almost incorporated fold in the mashed banana and grated apple. Do not over mix. Fold in only until the fruit is mixed through the batter. Spoon into greased or paper lined muffin tins and bake at 350F for 25 minutes or until a toothpick inserted in the center comes out clean. Best served warm. Cal 177, Fat 6g, Carb 27g, Sod 115mg, Fiber 3g, Pro 4g Review: These were fabulous!! I didn't put in any oil, substituted 4 tbsp of unsweetened applesauce, so didn't put in any apple. Used 3 bananas and added 1/2 cup of natural bran to up the fibre content. Added crushed almonds and a tiny bit of brown sugar to the top b4 baking. Turned out wonderful, so moist and taste delicious!!! Oh and I used whole wheat flour. Healthy, healthy, healthy!!!! Review: What a great way use up some bananas and an apple that no one will eat! Added 1/4c bran as suggested and used Greek yogurt in place of the oil. Really moist, a perfect muffin for the fall! Question: When you say 60% whole wheat flour, do you mean 60% of a cup and the rest ap flour or just 60% of a cup? Reply: It is sold as 60% whole wheat but if you have 100% whole wheat you can mix it with 40% white flour. Question: as anyone tried freezing/defrosting them? Thank you! Reply: Yes. They warm well from frozen wrapped in aluminum foil in a 300 degree oven. Review: I have also added 5 to 6 heaping spoonfuls of flax seed and about 1/2 cup of dried cranberries :). Very good! Thanks for the recipe! Review: I subbed 2 tablespoons of oil with non sweetened applesauce, and I subbed half the sugar with splenda. Muffins were awesome. With my subs calories were 118 per muffin, making 16 muffins. Will definitely make these again. Review: I just want to say this recipe is awesome. I don't follow blogs but I am always looking for new HEALTHY recipes to incorporate into my diet. Ya know, food that makes you sane. This by far is one of the best healthy muffins I came across. I did make some adjustments to lower the fat content. Instead of 2 whole eggs, I used 1 whole egg and one egg white; used a 1/4 cup of unsweetened natural applesauce; subbed regular sugar with Truvia; used unsweetened vanilla cashew milk; and finally, I used regular oatmeal. They came out perfectly sweetened and moist. The calorie count with my adjustments and macros are 131 calories Fat: 4g Carbs: 21g Fiber: 4g Sugar: 3g Protein: 4g Thanks for the great recipe! S(Internet address): "https://www.rockrecipes.com/oatmeal-apple-banana-low-fat-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 7g Fat (33.4% calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0113 --------------- MESSAGE bread-bakers.v119.n004.2 --------------- Date: Sat, 26 Jan 2019 22:39:53 -0800 From: Jeff Dwork Subject: Correction: Banana Espresso Chocolate Chip Muffins The brown sugar quantity is 50g or 1/4 cup, not "(1/C)". The recipe has been corrected in the archives: Thanks to Fred Smith for finding this. Jeff --------------- MESSAGE bread-bakers.v119.n004.3 --------------- Date: Sat, 26 Jan 2019 19:47:16 -0800 From: Reggie Dwork Subject: Baguette * Exported from MasterCook * Baguette Recipe By :Bee Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Poolish 1/2 cup water -- plus 3 tablespoons water 1 pinch instant yeast -- (1 g) 1 1/4 cups all-purpose flour Dough: 1/2 cup water -- plus 3 tablespoons water 1 teaspoon salt 1/2 teaspoon instant yeast -- + 1/8 teaspoon instant yeast 2 1/2 cups all-purpose flour French Baguette with crispy and golden crust. Nothing beats hot-off-the-oven baguettes to accompany a family meal. This is a fail-proof baguette recipe! The night before, dissolve the yeast into the water for the Poolish, then mix in the all-purpose flour. Cover and let it ferment at room temperature for 12 to 16 hours, or overnight. Once the Poolish has bubbles breaking on top and has started to wrinkle, it's ready. Transfer the Poolish into the bowl of a stand mixer attached with a dough hook. Add water, salt, yeast and all-purpose flour and knead the dough on slow speed for 2 to 3 minutes. Cover and let it rise for two hours, giving it a stretch-and-fold at the one hour mark. Divide the dough into three equal pieces. Cover and let rest for about 20 minutes. Shape into baguettes about 12" logs and cover, letting them rise for about 60 to 90 minutes. Score and bake on a preheated oven at 450F for about 25 minutes. Remove from oven, let cool and serve. Cal 284, Carb 59g, Sod 391mg, Fiber 2g, Pro 8g Source: "adapted from The Fresh Loaf" S(Internet address): "https://rasamalaysia.com/homemade-baguette/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 286 Calories; 1g Fat (2.5% calories from fat); 8g Protein; 60g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 359mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0126 --------------- MESSAGE bread-bakers.v119.n004.4 --------------- Date: Sat, 26 Jan 2019 19:50:33 -0800 From: Reggie Dwork Subject: Freezer Biscuits * Exported from MasterCook * Biscuits, Freezer Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups unbleached all-purpose flour -- (30 ozs), plus extra for the counter 2 tablespoons sugar 2 tablespoons baking powder 1 1/2 teaspoons salt 4 1/2 cups heavy cream With the goal of developing a biscuit recipe in which the dough could be made ahead of time and kept at the ready in the refrigerator, we found that the freezer was a better place than the refrigerator to store our simple make-ahead dough. When the dough was refrigerated overnight, the biscuit recipe baked up squat and dense, but when frozen, our biscuit dough baked up as brown, crisp, flaky, and high as if freshly prepared. Try to cut out as many biscuits as possible each time the dough is patted out in step 2; each additional batch of cut biscuits will look more rustic. Obviously, these biscuits do not need to be baked at the same time, but rather can be baked as desired. The biscuit dough cannot be held in the refrigerator, or it won't bake well. Tip: Shaping Cream Biscuits: Pat the dough on a lightly floured work surface into a 3/4" thick circle. Punch out the dough rounds with a 2 1/2" round biscuit cutter. Line a rimmed baking sheet with parchment paper (if your baking sheets are small, you may need to use 2); set aside. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky. Pat the dough into a 3/4" thick circle. Cut out the biscuits using a 2 1/2" round biscuit cutter. Lay the biscuits on the prepared baking sheet, spaced about 1/2" apart. Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4" thick round and cut more biscuits; repeat this process again for a third time. You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits. TO STORE: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid, about 6 hours. Transfer the frozen biscuits to a large zipper-lock bag and freeze for up to 1 month. (Do not thaw before baking.) Adjust an oven rack to the upper-middle position and heat the oven to 450F. Lay the biscuits on a parchment-lined baking sheet, about 2" apart, and bake until puffed and golden brown, 20 to 25 minutes. (If baking a large amount of biscuits, spread them out over 2 baking sheets and bake the sheets separately; do not bake both sheets at the same time.) Serve hot. Cal 288, Fat 16g, Carb 29g, Sod 191mg, Pro 4g S(Internet address): "https://www.cooksillustrated.com/recipes/4168-freezer-biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 17g Fat (55.3% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 273mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0119 --------------- MESSAGE bread-bakers.v119.n004.5 --------------- Date: Sat, 26 Jan 2019 20:07:07 -0800 From: Reggie Dwork Subject: 5 Minute Flax Wheat Bread Note: Canadian whole wheat flour is partially degermed - up to 5% of the kernel may be removed to increase shelf life. In Canada, "whole grain" flour is the equivalent of "whole wheat" in the US, UK, and EU. You may want to mix some all-purpose flour with your whole grain flour. I don't know how much, but possibly 60% whole grain to 40% all-purpose (see Oatmeal Apple Banana Low Fat Muffins in this digest - it's also a Canadian recipe). * Exported from MasterCook * Bread, 5 Minute Flax Wheat Recipe By :natalya drozhzhin Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Whole Wheat Flour -- I am using Canadian flour 2 teaspoons Yeast 1 teaspoon Salt 1 cup Ground Flax seeds 1 1/2 cups Luke Warm Water Whole grain breads are typically hard in texture, but this recipe makes it fluffy and wonderful. This bread is so healthy and so amazingly delicious. Prep: 5 min Cook: 30 min Ready in: 35 min Combine by tossing the dry ingredients together. Add in water in small portions. Stir in together with a spatula. Stir in water. You can finish off by folding it all together by hand or just combine it all with a spatula. Place the dough into a large bowl, cover it with a plastic wrap or a lid and leave it on a counter, overnight. The next day, dough will be bubbly, fluffy and a little sticky. Flour your hands and form one large or two small bread loafs. Place the loafs on a flour baking sheet, cover it with a towel and let it rise for about an hour. Preheat the oven to 450F. You will need to have 2 shelves in an oven. Pour 2 cups of hot, boiled water into the deep cooking sheet. Place this cooking sheet on a lower level, inside your oven. This will make the bread crispy and make it rise more. Place the bread on the top level. Remove water from the oven after 10 minutes. Keep on baking bread for another 20-30 minutes (depending on the size of the bread). Review: Aloha. Just wanted to tell you I made your bread yesterday/today. It is terrific and I can't believe how easy it is. Mahalo for another success stab at making bread. Review: I tried to make this bread with homemade whole wheat flour (grounded kernels in vitamix). The bread didn't rise as well as yours... But I really like the result. The bread is healthy, without unknown addings. Next time I will add more yeast, because the homemade flour is heavier than flour we buy in a store. I love this bread, it's so easy to make!!! Review: I just made this bread, I did not have ground flax seed at home, so I used buckwheat flour instead. It turned out pretty good! Crispy in the outside, soft inside. S(Internet address): "http://momsdish.com/recipe/590/5-minute-flax-wheat-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 6g Fat (25.2% calories from fat); 8g Protein; 32g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 222mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fat. NOTES : 2018 - 0720 --------------- MESSAGE bread-bakers.v119.n004.6 --------------- Date: Sat, 26 Jan 2019 20:14:47 -0800 From: Reggie Dwork Subject: Apple Pie Bread With all the wonderful specified apples in the market today this should be wonderful to make and enjoy. If you try it please let us know. * Exported from MasterCook * Bread, Apple Pie Recipe By :Cathy Trochelman Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c. all-purpose flour 1 c. sugar 1 Tbsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 1 large egg -- beaten 1 2/3 c. milk 1/4 c. oil 1 c. Gala & Granny Smith Apples -- peeled & chopped 1/2 tsp. cinnamon Streusel: 6 Tbsp. all-purpose flour 6 Tbsp. sugar 4 Tbsp. salted butter -- softened 1/8 tsp. cinnamon Glaze: 1/2 c. powdered sugar 2 1/2 tsp. milk 1/8 tsp. cinnamon This quick bread combines fresh chopped apples with brown sugar cinnamon streusel and a sweet cinnamon glaze. It comes together in no time and bakes up into a delicious treat no one can resist. Perfect for breakfast, snack, or even dessert....if you love apple pie, you'll fall in love with this Apple Pie Bread! Prep: 15 minutes Cook: 1 hour Total: 1:15 In a large mixing bowl combine flour, sugar, baking powder, salt, and baking soda. Set aside. In a medium mixing old combine egg, milk, and oil. Add egg mixture all at once to dry mixture. Stir just until moistened. Add chopped apples and 1/2 tsp. cinnamon. Spoon 1/2 of batter into a greased 9 1/4 x 5 1/4" loaf pan. (*Err on the side of a larger pan if you don't have this exact size.) In a small bowl combine streusel ingredients; use a fork to blend until mixture resembles large crumbs. Sprinkle half of streusel over the first 1/2 of batter; add remaining batter and sprinkle remaining streusel over the top. Bake at 350F for 60 to 75 minutes, until bread is golden brown and toothpick inserted in center comes out clean. Cool in pan on a wire rack; remove loaf from pan and cool completely. Combine glaze ingredients and spoon over cooled bread. S(Internet address): "https://www.lemontreedwelling.com/apple-pie-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 344 Calories; 10g Fat (26.8% calories from fat); 5g Protein; 58g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 300mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. NOTES : 2018 - 1223 --------------- MESSAGE bread-bakers.v119.n004.7 --------------- Date: Sat, 26 Jan 2019 20:22:41 -0800 From: Reggie Dwork Subject: German Farmer's Bread Bauernbrot * Exported from MasterCook * Bread, German Farmer's Bauernbrot Recipe By :Jennifer McGavin Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- or bread flour 2 1/2 cups whole wheat flour 1/2 cups rolled oats 2 teaspoon salt 2 teaspoon caraway seed 1 1/2 teaspoon instant yeast 1 cups milk 1 Tablespoon vinegar 1 cups plain yogurt 1 Tablespoons water -- to 2T 1/4 cups sourdough culture -- Optional This recipe is one of the easiest for recreating the German bread experience. It uses half white and half whole wheat flours, some sourdough for taste, and caraway seeds. Two rises make this bread light and easy to slice. It's perfect for serving with soup or for Abendbrot. This bread freezes well. Prep: 4 hrs Cook: 40 mins Total: 4:40 Makes one, large Bauernbrot "Laib" or loaf. Mix flours, oats, salt, caraway, and instant yeast together in a large bowl. In a small bowl, mix together the milk and vinegar to create a sour milk. Add the sour milk, yogurt, and sourdough culture and begin mixing. This is easier if you have a stand mixer, but you can do this with a large spoon, too. Mix until dough forms a ball, adding water if needed. The dough should be slightly sticky. Continue kneading, either with the mixer or on a lightly floured board for 5 to 7 minutes. Let the dough rest for 5 minutes, then knead again for 1 minute. Form into a smooth ball and place in an oiled bowl, turning to coat the top. Cover with a clean dish towel and let rise in a warm place until doubled. Turn out onto a lightly floured board and pat dough into a rectangle. Indent with fingertips down the middle. Fold one-third to the middle, lengthwise, pulling dough taut on the bottom. Press seam a little to seal. Fold other third to the middle (pulling dough taut) and pinch the seam closed. Roll over, seam-side down, and rock gently while rounding the ends to make the loaf longer or fatter, as you wish. Place on parchment paper on a baking sheet or cardboard, dust top with flour, and let rise until doubled. About 30 minutes before you plan on baking, slash the top with a sharp razor blade or lamé at least 1/4" deep. Heat oven to 500F for 1 hour prior to baking. Use a baking stone if you have it, according to manufacturer's instructions. Otherwise, place an old pan on the bottom rack and set the second rack in the middle. Place the bread on the middle rack (still on the parchment or floured baking pan), pour 2 cups of hot water into the old pan and close the door. Using a spray bottle filled with water, spray the sides of the oven after 2, 5, and 7 minutes. Turn oven down to 450F and bake for 20 minutes. Turn oven down to 350F and bake for another 20 to 30 minutes, or until a temperature probe measures 190 to 200F or loaf is brown and sounds hollow when tapped. Remove and let cool 2 hours before slicing. Enjoy along with your favorite soup or sandwich. Tip: To make sourdough culture beforehand, use a great sourdough starter recipe. The sourdough culture used in this recipe was started with Goldrush sourdough starter fed and then refrigerated one day prior to use. It was taken straight from the refrigerator and mixed with the other ingredients immediately. S(Internet address): "https://www.thespruceeats.com/recipe-for-german-farmers-bread-1446678" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 441 Calories; 5g Fat (9.4% calories from fat); 17g Protein; 85g Carbohydrate; 9g Dietary Fiber; 11mg Cholesterol; 754mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0104 --------------- END bread-bakers.v119.n004 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved