Date: Mon, 11 Feb 2019 05:45:38 +0000 --------------- BEGIN bread-bakers.v119.n006 --------------- 01. Cherry Tomato and Basil Focaccia (Reggie Dwork) 02. Cardamom-Vanilla Biscuits (Reggie Dwork) 03. Raspberry Chocolate Chip Banana Bread (Reggie Dwork) 04. Pumpkin Cinnamon Rolls (Reggie Dwork) 05. Mom's Italian Bread (Reggie Dwork) 06. Basic Homemade Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n006.1 --------------- Date: Sat, 09 Feb 2019 20:15:56 -0800 From: Reggie Dwork Subject: Cherry Tomato and Basil Focaccia * Exported from MasterCook * Focaccia, Cherry Tomato and Basil Recipe By :Katie Ferrier Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 2 cups warm 2% milk -- (110 to 115F) 1/4 cup canola oil 4 1/2 teaspoons sugar 1 teaspoon salt 5 cups all-purpose flour -- (to 5 1/2) 2 cups cherry tomatoes 1/3 cup olive oil 2 tablespoons cornmeal 3 tablespoons thinly sliced fresh basil 1 teaspoon coarse salt 1/8 teaspoon pepper When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats Prep: 45 min. + rising Bake: 15 min. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine canola oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes. Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, a cup at a time, in boiling water for 30 seconds or just until skin at the "X" begins to loosen. Remove tomatoes and immediately drop into ice water. Pull off and discard skins. Place tomatoes in a small bowl; drizzle with olive oil. Preheat oven to 425F. Sprinkle two greased baking sheets with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface. Cover with a kitchen towel; let rest 10 minutes. Divide dough in half. Shape each into a 12x8" rectangle and place on prepared baking sheets. Using fingertips, press several dimples into dough. Pour tomato mixture over dough; sprinkle with basil, coarse salt and pepper. Let rise in a warm place until doubled, about 30 minutes. Bake until golden brown, 15 to 18 minutes. Cal 97, Fat 4g, Carb 14g, Sod 125mg, Fiber 1g, Pro 2g Source: "Originally published as Tomato Foccacia in Taste of Home Christmas Annual 2016" S(Internet address): "https://www.tasteofhome.com/recipes/cherry-tomato-basil-focaccia/" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 7g Fat (33.6% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0209 --------------- MESSAGE bread-bakers.v119.n006.2 --------------- Date: Mon, 04 Feb 2019 21:58:28 -0800 From: Reggie Dwork Subject: Cardamom-Vanilla Biscuits * Exported from MasterCook * Biscuits, Cardamom-Vanilla Recipe By :Kay Chun Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 3/4 teaspoon ground cardamom 1/2 teaspoon kosher salt 1 stick cold unsalted butter -- plus 2 tablespoons cold unsalted butter -- cubed 1 1/4 cups heavy cream 1 teaspoon pure vanilla extract F&W's Kay Chun serves these easy, scone-like biscuits with fresh fruit and whipped cream. Active: 20 min Total: 1hr Preheat the oven to 350F. Line a baking sheet with parchment paper. In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt. Using your fingertips, blend in the butter until pea-size pieces form. Stir in the heavy cream and vanilla just until a dough forms. Pat the dough into a 1" thick round, about 9" in diameter. Cut the into 12 equal wedges. Transfer to the prepared sheet and bake for 40 minutes, until golden. Transfer to a rack to cool slightly before serving. Make Ahead: The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving. S(Internet address): "https://www.foodandwine.com/recipes/cardamom-vanilla-biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 299 Calories; 19g Fat (56.7% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 211mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0204 --------------- MESSAGE bread-bakers.v119.n006.3 --------------- Date: Thu, 07 Feb 2019 19:09:27 -0800 From: Reggie Dwork Subject: Raspberry Chocolate Chip Banana Bread * Exported from MasterCook * Bread, Raspberry Chocolate Chip Banana Recipe By :Kelly Senyei Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Fruit Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 very ripe bananas -- mashed well 1/3 cup sour cream 2 large eggs 1/4 cup vegetable oil 2 1/2 teaspoons vanilla extract 3/4 cup mini chocolate chips -- divided 1 pint raspberries Bake up a new take on a classic quickbread with a family favorite recipe for Raspberry Chocolate Chip Banana Bread. PREP: 10 MINUTES COOK: 1 HOUR YIELD: 1 (9") LOAF Preheat the oven to 350F. Line a 9" baking pan with parchment paper then grease the parchment paper with cooking spray. In a large bowl, whisk together the flour, sugar, baking soda and salt. In a separate medium bowl, whisk together the mashed bananas, sour cream, eggs, vegetable oil and vanilla extract. Add the wet ingredients to the dry ingredients, stirring just until combined, then stir in 1/2 cup of mini chocolate chips. Pour a third of the batter into the prepared pan then top the batter with a third of the raspberries. Add another layer of batter then raspberries, and then a final layer of batter and raspberries. Sprinkle the remaining 1/4 cup of mini chocolate chips on top. Bake the bread for 50 minutes then cover it with foil and bake it an additional 10 to 15 minutes until a toothpick inserted comes out clean. Remove the bread from the oven and let it cool completely in the pan before using the parchment paper overhangs to lift the loaf out of the pan. Slice and serve. S(Internet address): "https://www.justataste.com/raspberry-chocolate-chip-banana-bread-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2440 Calories; 84g Fat (31.1% calories from fat); 43g Protein; 377g Carbohydrate; 24g Dietary Fiber; 458mg Cholesterol; 2512mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 15 Fat; 10 Other Carbohydrates. NOTES : 2019 - 0207 --------------- MESSAGE bread-bakers.v119.n006.4 --------------- Date: Sat, 09 Feb 2019 18:40:25 -0800 From: Reggie Dwork Subject: Pumpkin Cinnamon Rolls * Exported from MasterCook * Rolls, Pumpkin Cinnamon Recipe By :LorAnn Oils Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 6 tablespoons unsalted butter 1/2 cup whole milk 1 package active dry yeast -- (1/4 oz) 3 1/2 cups all-purpose flour 1/4 cup packed light brown sugar 1/4 cup granulated sugar 1 teaspoon salt 1 teaspoon LorAnn Pumpkin Spice Bakery Emulsion 2/3 cup pumpkin puree -- canned 1 large egg Filling 3/4 cup packed light brown sugar 1/4 cup granulated sugar 1/8 teaspoon salt 1 1/2 teaspoons ground cinnamon Frosting 1/2 cup unsalted butter -- softened 1 1/2 cups powdered confectioners' sugar -- (to 2C) 1/4 teaspoon LorAnn Cream Cheese Icing Flavor 1/2 teaspoon ground cinnamon dash salt whole milk -- to thin Making yeast dough from scratch takes a bit of time, but these scrumptious rolls are worth the wait! LorAnn flavors are available from https://www.lorannoils.com/ Melt butter in a small saucepan; set aside to cool. In a small bowl, combine yeast and warm milk (110 - 115F) and allow to sit until foamy; about 5 to 7 minutes. In the bowl of a stand mixer with the whisk attachment, combine the flour, sugar, brown sugar, salt, and spices. Add 1/4 cup of the melted butter (save the rest for later) and process on low to combine. Add the proofed yeast, pumpkin puree and egg and mix until combined. Remove the whisk and attach the dough hook. Process for 5 minutes on low speed. Scrape dough into a large oiled or buttered bowl and cover with plastic wrap. Set aside to rise for 1 hour or until doubled in size. While dough is rising, butter two 9" round cake pans and line with parchment paper. Butter the paper and sides of the pan. Once dough has risen, scoop onto a well floured surface and turn over once so that both sides are floured. Using a rolling pin, roll dough to a 16 x 11" rectangle. Brush reserved butter over dough. Stir together filling ingredients and sprinkle evenly over dough. Beginning at a longer side, gently roll into a tight spiral. Using a serrated knife, lightly saw dough into two equal halves. In the same manner, cut these two halves again into four pieces. Continue to cut pieces in half until you have 16 slices of approximately equal size. Divide rolls into the two pans. Cover with plastic wrap and allow to rise for another 45 minutes. After 30 minutes of rising time, heat the oven to 350F. While oven is preheating, mix together frosting ingredients, adding milk 1 tablespoon at a time to make a soft, spreadable glaze. Remove plastic wrap and bake rolls for 25 minutes or until golden. Transfer pans to wire racks and spread warm rolls with the cinnamon frosting. Store covered in the refrigerator. Best served warm, or re-heated. S(Internet address): "https://www.lorannoils.com/pumpkin-cinnamon-rolls-r0042" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 11g Fat (30.1% calories from fat); 4g Protein; 53g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 166mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0209 --------------- MESSAGE bread-bakers.v119.n006.5 --------------- Date: Sat, 09 Feb 2019 19:53:20 -0800 From: Reggie Dwork Subject: Mom's Italian Bread * Exported from MasterCook * Bread, Mom's Italian Recipe By :Linda Harrington Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 2 cups warm water -- (110 to 115F) 1 teaspoon sugar 2 teaspoons salt 5 1/2 cups all-purpose flour I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. Prep: 30 min. + rising Bake: 20 min. + cooling In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400F. With a sharp knife, make four shallow slashes across top of each loaf. Bake 20 to 25 minutes or until golden brown. Remove from pans to wire racks to cool. Test Kitchen Tip; To ensure a light texture be sure to take the time to knead well. After kneading the first few minutes, press your thumb into the dough. If the indent stays, you're done. If not, knead a few more minutes. Cal 106, Carb 22g, Sod 197mg, Fiber 1g, Pro 3g Review: Great, easy recipe. The bread is delicious, and it browned very nicely. Nice crisp crust and soft chewy interior. The only change I did was to bake it in a pre-heated covered cast iron dutch oven. I baked it for 20 minutes at 450 degrees with cover on, then uncovered and baked an additional ten minutes. Internal temperature of the loaf was 195 degrees when removed from the oven. Review: I've added Parmesan cheese and garlic powder to this to make it a great addition to spaghetti night. It stays nicely moist as well. Review: I made this bread exactly as listed. Oh my. Perfection isn't even a big enough word for how excited my family was over this loaf! And the toast! THE TOAST! It was crispy and perfect! Made this dough two more times in succession and will be making it again later tonight due to family demand! Review: I've made this recipe dozens of times!! Sometimes I put 2 cups of whole wheat flour in just to mix it up a bit. I've never had a fail and my family always asks for this bread if I ask them for requests. I do find that I add different amounts of flour depending on the weather so I'm careful when adding in the last 2.5 cups of flour. Normally I can stop at 2 cups and the dough is beautiful. Thanks for this great recipe. Review: This has become my go-to bread recipe. I've made the dough the traditional way and with my bread machine on dough setting. It comes out perfect every time! I always get compliments when I make it with dinner and I've shared the recipe with a few friends. Absolutely the BEST! Review: I have had such trouble with bread recipes and finding one that was just right. I am done searching. This is the best bread I've ever made and it was so simple. My husband agreed that it was the best I've made to date. It wasn't too dense or too airy. It stayed soft. It had a nice crust. It tasted absolutely incredible and my house smelled amazing! Source: "Originally published as Mom's Italian Bread in Taste of Home December/January 2010" S(Internet address): "https://www.tasteofhome.com/recipes/mom-s-italian-bread/" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; trace Fat (2.6% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : 2019 - 0209 --------------- MESSAGE bread-bakers.v119.n006.6 --------------- Date: Sun, 10 Feb 2019 20:52:37 -0800 From: Reggie Dwork Subject: Basic Homemade Bread * Exported from MasterCook * Bread, Basic Homemade Recipe By :Sandra Anderson Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1 package (1/4 oz)) 2 1/4 cups warm water -- (110 to 115F) 3 tablespoons sugar 1 tablespoon salt 2 tablespoons canola oil 6 1/4 cups all-purpose flour -- ( to 6 3/4C) If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. Prep: 20 min. + rising Bake: 30 min. + cooling In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5" loaf pans. Cover and let rise until doubled, 30 to 45 minutes. Bake at 375F for 30 to 35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Test Kitchen Tips: Be careful that your water isn't too hot when proofing yeast. Source: "Originally published as Homemade Bread in The Taste of Home Cookbook 1st edition" S(Internet address): "https://www.tasteofhome.com/recipes/basic-homemade-bread/" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 1g Fat (9.9% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0210 --------------- END bread-bakers.v119.n006 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved