Date: Sun, 14 Apr 2019 06:48:52 +0000 --------------- BEGIN bread-bakers.v119.n015 --------------- 01. Aussie Bite Copycat Muffins (Reggie Dwork) 02. Extra Cheesy Scones (Reggie Dwork) 03. Strawberry Banana Muffins (Reggie Dwork) 04. Electric Skillet Cornbread (Reggie Dwork) 05. Pecan Pie Monkey Bread (Reggie Dwork) 06. Homemade Panera Ciabatta Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n015.1 --------------- Date: Sun, 24 Mar 2019 19:52:30 -0700 From: Reggie Dwork Subject: Aussie Bite Copycat Muffins * Exported from MasterCook * Muffins, Aussie Bite Copycat Recipe By :Kevin Lynch Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rolled oats 1/4 cup apricots 1/4 cup raisins 1 cup rolled oats 1/4 cup sunflower seeds 1/4 cup shredded coconut 1/4 cup quinoa 1/4 cup flax seeds 1/4 cup hemp hearts 1 tablespoon chia seeds 1/4 teaspoon salt 1/8 teaspoon baking soda 1/4 cup butter -- melted 1/4 cup coconut oil 1/4 cup honey 1/2 teaspoon vanilla extract -- optional Two-bite honey and apricot treats inspired by the Aussie bite Costco snacks; light, healthy and tasty! These snacks are pretty simple with a bunch of great ingredients such as rolled oats, sunflower seeds, coconut, quinoa, flax seeds, hemp hearts, and chia seeds seeds all held together with butter, honey, coconut oil and chopped apricots and raisins. Prep: 10 minutes Cook: 10 minutes Total: 20 minutes Pulse the rolled oats in a food processor until fine, almost flour like. Add the apricots and raisins and pulse until they are small pieces. Add the rolled oats, sunflower seeds, coconut, quinoa, flax seeds, hemp hearts, chia seeds, salt and baking soda and pulse a few times to combine well. Mix in the butter, coconut oil, honey and vanilla, place in mini muffin pans and bake in a 350F/180C oven until they JUST start to turn a light golden brown on the edges, about 8 to 10 minutes, before removing them from the oven to cool completely in the pans before removing and enjoying! Note: Store in a sealed container at room temperature for up to a week. Option: Replace the honey with maple syrup. Option: Replace the honey with liquid sweetener of choice for vegan. Option: Replace the apricots and/or raisins with other dried fruit of choice. Option: Replace the coconut oil with vegetable oil Cal 117, Fat 7g, Carb 11g, Sod 32mg, Fiber 1g, Pro 2g Quetion: Aussie Bite Copycat recipe has twice : 1 cup oats????? Please reply , though I believe it is a mistake??? Response: The first cup is pulsed into a powder/flour and the second half is only coarsely chopped to leave some oat texture. Enjoy! Review: Yep, just like the once from Costco! They turned out amazing. These are one of my favorite treats and you really mastered the recipe. Thanks a lot for sharing it with us. Question: Those looks awesome. Was wondering if the hemp hearts can be omitted?? Response: Yes they can! S(Internet address): "https://www.closetcooking.com/aussie-bite-copycat/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 6g Fat (51.8% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0324 --------------- MESSAGE bread-bakers.v119.n015.2 --------------- Date: Fri, 29 Mar 2019 20:40:20 -0700 From: Reggie Dwork Subject: Extra Cheesy Scones * Exported from MasterCook * Scones, Extra Cheesy Recipe By :Laura Rege Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c. cold heavy cream -- plus, divided 1 tbsp. cold heavy cream 1 large egg 2 c. all-purpose flour -- plus more for surface 1 tbsp. granulated sugar 2 tsp. baking powder 1/2 tsp. kosher salt 6 tbsp. butter -- cold, cubed 1 c. shredded cheddar cheese -- divided 1/2 c. shredded Gruyère 5 green onions -- thinly sliced Scones are kind of like a cross between quick bread and biscuit. They're a one-bowl baked good that can be savory or sweet, circular (traditional in British cooking) or triangular (v American). PREP: 15 MINS TOTAL: 45 MINS Preheat oven to 400F and line a baking sheet with parchment paper. In a medium bowl, whisk together 1 cup cream and egg. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using your fingers, rub butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Add 3/4 cup of cheddar, Gruyère, and green onions, and toss to coat. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.) Transfer dough to a work surface and pat into a 6" circle and cut into 6 wedges. Arrange scones on prepared baking sheet. Brush tops with remaining 1 tablespoon cream and sprinkle with remaining 1/4 cup of cheddar cheese. Bake until golden, 18 to 20 minutes, rotating sheet halfway through. S(Internet address): "https://www.delish.com/cooking/recipe-ideas/a26872362/cheese-scone-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 537 Calories; 37g Fat (62.5% calories from fat); 14g Protein; 37g Carbohydrate; 1g Dietary Fiber; 154mg Cholesterol; 614mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0329 --------------- MESSAGE bread-bakers.v119.n015.3 --------------- Date: Mon, 01 Apr 2019 12:52:54 -0700 From: Reggie Dwork Subject: Strawberry Banana Muffins * Exported from MasterCook * Muffins, Strawberry Banana Recipe By :Gayle Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 240 g All-purpose Flour -- (2C) 5 ml Baking Powder -- (1 t) 5 ml Baking Soda -- (1 t) 2.5 ml Cinnamon -- (1/2 t) 2.5 ml Salt -- (1/2 t) 112 g Unsalted Butter -- Softened (1/2C) 100 g White Sugar -- (1/2C) 53 g Brown Sugar -- (1/4C) 1 Egg 10 ml Vanilla Extract -- (2 t) 45 ml Vanilla Greek Yogurt -- (3 T) 2 Medium Bananas -- Mashed 170 g Diced Fresh Strawberries -- (1C) These Strawberry Banana Muffins are packed with fresh strawberries and sweet bananas! Prep: 10 mins Cook: 20 mins Preheat oven to 425F. Line two 12-count muffin tins with paper liners or grease with non-stick cooking spray. Set aside. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Slowly beat in the egg, vanilla, and yogurt. Add the flour mixture and beat until just combined. Gently fold in the mashed banana, followed by the strawberries. Spoon batter into prepared tin, filling 3/4 full. Bake for 5 minutes at 425F. Then, keeping oven door closed, lower temp to 350F and bake for 15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large, bakery-style muffins. Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack. S(Internet address): "https://tastykitchen.com/recipes/breads/strawberry-banana-muffins-5/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 5g Fat (34.2% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 147mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0401 --------------- MESSAGE bread-bakers.v119.n015.4 --------------- Date: Mon, 01 Apr 2019 14:09:43 -0700 From: Reggie Dwork Subject: Electric Skillet Cornbread * Exported from MasterCook * Cornbread, Electric Skillet Recipe By :In the Kitch Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 237 milliliters All-purpose Flour -- (1C) 237 milliliters Yellow Cornmeal -- (1C) 158 milliliters White Sugar -- (2/3C) 4 7/8 milliliters Salt -- (1 t) 14 3/4 milliliters Baking Powder -- (1 T) 1 Egg 237 milliliters Milk -- (1C) 78 7/8 milliliters Vegetable Oil -- (1/3C) The steady heat distribution of the electric skillet makes for a moist, evenly-cooked, easy to bake cornbread! Prep: 10 mins Cook: 25 mins In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil and mix until well combined. Pour batter into a greased baking pan (a 9" circular pan works well in a 12" e-skillet) that fits loosely in the electric skillet and place on a low slotted or perforated rack to prevent burning at the bottom. If you do not have a rack that fits in your skillet, metal skewers or poultry lancers may be used to rest the baking pan on. (Be careful not to scratch the nonstick surface!) Cover with the lid and cook at 375F for 25 to 40 minutes, depending on your electric skillet. You'll know it's ready if you insert a toothpick and it comes out dry. S(Internet address): "https://tastykitchen.com/recipes/breads/electric-skillet-cornbread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 11g Fat (34.0% calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 473mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0401 --------------- MESSAGE bread-bakers.v119.n015.5 --------------- Date: Tue, 02 Apr 2019 20:53:52 -0700 From: Reggie Dwork Subject: Pecan Pie Monkey Bread * Exported from MasterCook * Bread, Pecan Pie Monkey Recipe By :Bobby Flay Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 1/4 tsp active dry yeast -- (1 pkg (1/4 oz)) 1/4 cup water -- (110F to 115F) 5 cups all-purpose flour -- plus more for dusting 1 C warm 2% milk -- (110F to 115F), (to 1/4C) 1/3 cup unsalted butter -- melted, plus more for greasing 1/4 cup sugar 1 teaspoon salt 2 eggs Caramel: 6 tablespoons unsalted butter -- cubed, plus more for greasing 1 cup packed brown sugar 6 tablespoons heavy whipping cream 6 tablespoons chopped pecans Assembly: 1 cup sugar 1 teaspoon ground cinnamon 1/2 cup unsalted butter -- melted 6 tablespoons chopped pecans Active: 40 min Total: 14:15 Dissolve the yeast in the water in the bowl of a stand mixer. Add 3 cups of the flour, the milk, butter, sugar, salt and eggs. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. Generously butter a 10" bundt pan. Bring the brown sugar, butter and cream to a boil in a small saucepan. Cook and stir for 3 minutes. Pour half into the greased bundt pan and sprinkle with the pecans. Punch the risen dough down and shape into 40 balls (1 to 1 1/4" in diameter). Mix together the sugar and cinnamon in a shallow bowl. Pour the melted butter into another bowl. Roll the balls in the butter and then roll in the cinnamon-sugar mixture. Place 20 balls in the bundt pan and top with remaining caramel and the pecans. Lastly, place the final 20 balls of dough into the pan. Cover the bundt pan and let rise until doubled, about 45 minutes. Preheat the oven to 350F. Bake until the top is a deep golden brown, 45 to 50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Source: "Brunch at Bobby's: Bold Southwestern Brunch" S(Internet address): "https://www.cookingchanneltv.com/recipes/bobby-flay/pecan-pie-monkey-bread-1976090" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 17g Fat (41.3% calories from fat); 5g Protein; 49g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 128mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0402 --------------- MESSAGE bread-bakers.v119.n015.6 --------------- Date: Mon, 01 Apr 2019 19:38:29 -0700 From: Reggie Dwork Subject: Homemade Panera Ciabatta Bread * Exported from MasterCook * Bread, Homemade Panera Ciabatta Recipe By :Shannon Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the overnight sponge: 1 teaspoon active dry yeast 1/2 cup whole milk -- heated to 105-115F 1 1/4 cups cool water 1 cup sourdough starter -- see Note 2 cups unbleached all-purpose flour For the dough: 2 cups unbleached all-purpose flour -- + 1 cup unbleached all-purpose flour -- more for additions 1 tablespoon sea salt 1 tablespoon olive oil 1/4 cup cornmeal 2/3 cup all-purpose flour -- for the work surface, or more This Homemade Panera Ciabatta Bread is the ultimate homemade bread recipe. This bread recipe will guide you through each step of the bread-making process. Create your own sourdough starter and as a result the perfect ciabatta loaf. Showcase the flavor of your bread by dipping bites in olive oil. You can also make your own sandwiches that are truly homemade from start to finish. This Panera copycat recipe will hook you into the baking and bread-making world. For the overnight sponge: In a large bowl, dissolve the yeast into the warm milk and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the water, and sourdough starter of your choosing, and bread flour, mixing until everything is homogenous. Cover the bowl with plastic wrap and let stand overnight at room temperature. For the dough: Preheat to 450F. Remove the plastic wrap from your sponge and transfer to the bowl of a stand mixer fitted with the dough hook attachment (or, alternatively, do this by hand if you have a specific way you normally make bread). Add the flour, salt, and oil; knead on low speed until soft and springy, about 7 minutes. See my note below on adding additional flour, and remember to scrape the bowl down periodically with a plastic scraper. Remove the bowl from the stand mixer and give it one more scrape-down to catch the sides. Use your hands to incorporate any side leftovers, and cover the bowl with plastic wrap. Place in a warm spot in your kitchen and let rise for about 3 hours; it should double in bulk. Alternatively, you can place the bowl in the fridge overnight. The chill on it makes it easier to work when you shape the loaves, so you pick. When your dough is ready, sprinkle two half-sheet pans generously with cornmeal. Cover your work surface with the heap of flour (2/3 cup) and use your pastry scraper to turn the dough out of the bowl onto the prepared surface. Cut the dough into two equal pieces with a large, sharp knife. Sprinkle a little more flour over top your two dough halves while you gently shape each piece outward into long, flat rectangles, about 6" by 16-18" in total size. Carefully pick up each loaf by weaving it over your hands and transfer it to the center of the prepared pan. Cover the loaves loosely with two clean kitchen towels (1 each) and leave them to rise in a warm place in your kitchen until soft and puffy, 1 1/2 to 2 hours. When ready to bake, place your oven racks in the middle and lower third of your oven. Place your bread into the oven gently, and bake until they are lightly browned and sound hollow when tapped, about 18 to 20 minutes. Transfer to wire racks to cool completely before serving. Makes two really big loaves; ones which you could use for slicing and serving as an appetizer with flavored olive oil, toasting for crostini or bruschetta, or making breakfast sandwiches. Note: 2 cups warm water 1 tablespoon sugar or honey 1 tablespoon active dry yeast 2 cups unbleached all-purpose flour Pour the water into a 2-quart glass or ceramic jar or bowl. Stir in the sugar or honey to dissolve. Stir in the yeast. Gradually whisk in the flour. Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area. Let it develop 2-5 days, stirring once a day due to the separation that will occur. When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use. S(Internet address): "file:///C:/Users/reggie/Downloads/How%20to%20Make%20Homemade%20Bread12%20Quick%20Bread%20Recipes.pdf" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 3g Fat (8.0% calories from fat); 8g Protein; 57g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 573mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. NOTES : 2019 - 0308 --------------- END bread-bakers.v119.n015 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved