Date: Sun, 30 Jun 2019 04:27:10 +0000 --------------- BEGIN bread-bakers.v119.n026 --------------- 01. Soft and Foldable Gluten Free Wraps (Reggie Dwork) 02. Russian Savory Bread Piroshky (Reggie Dwork) 03. Best Buttermilk Biscuits (Reggie Dwork) 04. Bob's Red Mill Bakery Rye Bread (Reggie Dwork) 05. Buttermilk Cornbread (Reggie Dwork) 06. Healthy Apple Muffins (Reggie Dwork) 07. Ricotta Pancakes with Blueberry-Lemon Compote (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n026.1 --------------- Date: Sun, 23 Jun 2019 18:25:20 -0700 From: Reggie Dwork Subject: Soft and Foldable Gluten Free Wraps * Exported from MasterCook * Wraps, Soft and Foldable Gluten Free Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Warm Water -- 105-110F 2 tsp Active Dry Yeast 2 Tbsp Honey 1 1/4 cups Millet Flour 1/4 cup Brown Rice Flour -- or White Rice Flour 1 1/2 tsp Xanthan Gum 1 tsp Baking Powder 1/2 tsp Salt 2 Tbsp Gluten Free Egg Replacer -- (prepared according to pkg directions) or 2 Eggs 2 Tbsp Olive Oil 1/4 cup warm Water -- Up to, as needed** We won't lie, this is one of our new favorite recipes! These Soft and Foldable Gluten Free Wraps are perfect for Mediterranean platters, wraps and more. Notes: I made this both with whole eggs and egg replacer. The egg replacer honestly made a softer wrap that stayed soft for a few days without needed to be heated to soften. They both work, which is why I gave both versions, but I highly recommend you use the egg replacer if you can. **Water is tricky in breads like this. Really, it depends on the day. 1/4 cup may seem like a lot of difference, but one day I needed 1 Tbsp and the next I needed 1/4 cup. Also, if you use whole eggs you will likely not need to add too much extra water. The dough should be sticky, but not wet like a lot of gluten free doughs typically have to be. PREP: 10 minutes COOK: 10 to 15 minutes PASSIVE: 1 to 2 hours Makes: 10 small or 5 large wraps Combine warm water, yeast and honey. Let sit for 5 minutes, or until active and bubbly. While waiting, prep dough ingredients. In the large bowl of a standing mixer, combine the millet flour, rice flour, xanthan gum, baking powder and salt. Whisk to combine. Next add the prepared egg replacer (or eggs), olive oil and yeast mixture. Blend on medium using a dough hook. Add additional water as needed, starting with a tablespoon at a time. Knead in your mixer for 5 minutes. Lightly flour a small piece of parchment paper or board. Using a large cookie scoop, scoop out some dough onto the floured surface. Sprinkle the top of the dough with a little flour, then place the ball on a parchment-lined baking sheet and, with wet hands, flatten the dough into the shape/size you want. Continue with the remaining dough. Cover the dough with plastic wrap or a light towel. Either leave in a warm draft-free place in your kitchen, or place in your oven with the light on. Allow to rise until doubled in size. This will take 1 to 2 hours, depending on how warm your area is. The oven only takes about an hour. Remove dough from the oven if using it to proof. Preheat your oven to 350F and bake for 10 to 15 minutes, or until lightly golden brown. Be careful not to overcook so they stay soft. Cool on a wire rack. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/soft-and-foldable-gluten-free-wraps - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 3g Fat (24.2% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0623 --------------- MESSAGE bread-bakers.v119.n026.2 --------------- Date: Sun, 23 Jun 2019 19:29:27 -0700 From: Reggie Dwork Subject: Russian Savory Bread Piroshky * Exported from MasterCook * Bread, Russian Savory Piroshky Recipe By :Natalya Drozhzhin Serving Size : 40 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Egg Yolks 2 tablespoons Sugar 1 cup Sour Cream 2 cups warm Milk 1/2 cups warm Water 1 1/2 tablespoons Dry Yeast 70 grams Butter 7 cups Flour -- (dough not too thick or sticky) Filling: 3 pounds Ground Meat -- 21% lean ground beef for Filling 1 large Onion -- grated Seasoning Prep: 30 min Cook: 45 min Ready in: 2:45 Serving Size: 40 FILLING: Combine together ground meat (I use chicken with a little of beef), onion and season to taste. DOUGH: Whisk eggs with sugar and sour cream. Add water and milk and yeast. Let it sit for 30 minutes. Add melted butter. Mix in flour by thirds. I used Kitchen Aid mixer. Knead the dough until it unsticks from your hands, at least 10 minutes. Let dough rise for an hour. Make little balls out of the dough. Oil hands so dough doesn't stick to your hands. Flatten out dough and place filling inside. Flatten out meat across the dough. Fold over the sides and pinch the edges together to seal the dough. Once its sealed tight, flatten out dough into round Piroshok. Use deep frying pan, fill it up with lots of oil. Keep stove top on medium heat while frying. Fry each piroshok until golden brown on each side, you can rip one apart to be able to tell if its cooked through. Lay them out on paper towel to absorb some of the oil. S(Internet address): http://momsdish.com/recipe/138/savory-piroshky - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 11g Fat (46.8% calories from fat); 9g Protein; 19g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 49mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0729 --------------- MESSAGE bread-bakers.v119.n026.3 --------------- Date: Sun, 23 Jun 2019 19:35:52 -0700 From: Reggie Dwork Subject: Best Buttermilk Biscuits * Exported from MasterCook * Biscuits, Best Buttermilk Recipe By :Carol Reese Hardbarger Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups self-rising flour 1/4 teaspoon baking soda 1/2 cup butter-flavored shortening -- (such as Crisco) 1 cup buttermilk This recipe makes fluffy, light, and tasty biscuits. Prep: 15 min Cook: 10 min Total: 55 min Preheat an oven to 450F (230C). Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2" thick rectangle. Cut biscuits out with biscuit cutter and transfer to a baking sheet. Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack. S(Internet address): https://www.allrecipes.com/recipe/231096/best-buttermilk-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 9g Fat (48.5% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 345mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2 Fat. NOTES : 2018 - 0627 --------------- MESSAGE bread-bakers.v119.n026.4 --------------- Date: Sun, 23 Jun 2019 19:46:43 -0700 From: Reggie Dwork Subject: Bob's Red Mill Bakery Rye Bread * Exported from MasterCook * Bread, Bob's Red Mill Bakery Rye Recipe By :Bob's Red Mill Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Warm Water -- 110F 1 1/2 tsp Molasses 2 1/4 tsp Active Dry Yeast -- (one 7g packet) 1 Tbsp Oil 1 3/4 cups Artisan Bread Flour 1 cup Dark Rye Flour 2 Tbsp Vital Wheat Gluten 1 Tbsp Caraway Seeds 1 1/2 tsp Salt The deep, tangy flavor of our Organic Dark Rye Flour is the star ingredient of our Bob's Red Mill Bakery Rye Bread, the bread for our popular Reuben sandwiches as the Whole Grain Store. PREP: 30 minutes by hand or 5 minutes by bread machine COOK: 30 minutes PASSIVE: 2-2 1/2 hours SERVINGS: One 8 x 4" loaf or one 1 1/2 lb machine loaf By Hand: Sprinkle yeast over water and molasses in a large mixing bowl and let sit for 5 minutes. Add remaining ingredients and mix until the dough pulls away from the sides of the bowl. Turn dough onto a lightly floured counter and knead for about 10 minutes, or until you can stretch a small portion of the dough into a thin membrane (this is called the "window pane test"). If you are using an electric mixer, knead for 4 minutes on medium speed with the dough hook attachment. Place dough in a clean, oiled bowl, cover and allow to rise until doubled, about 1 hour. Punch down dough, cover, and let rise another 15 minutes. Preheat oven to 350F and lightly oil an 8 x 4" loaf pan. Place dough on a lightly floured counter, shape into a loaf and place in prepared pan. Cover and let rise for 60 minutes or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation. Bake for 30 minutes until golden-brown and hollow sounding when tapped. Internal temp should be 180-200F. Cool on a wire rack. Bread Machine: Add ingredients to the bread pan following manufacturer's instructions. Bake on machine's basic wheat bread setting. Check dough before final rise and, if necessary, adjust its placement in the pan for level height during baking. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/bobs-red-mill-bakery-rye-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 1g Fat (8.1% calories from fat); 6g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 204mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0617 --------------- MESSAGE bread-bakers.v119.n026.5 --------------- Date: Sun, 23 Jun 2019 19:48:51 -0700 From: Reggie Dwork Subject: Buttermilk Cornbread * Exported from MasterCook * Cornbread, Buttermilk Recipe By :Steven Satterfield Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c. coarse cornmeal 1 c. all-purpose flour 1 1/2 tbsp. kosher salt 1 tsp. baking soda 3 large eggs 1 1/2 c. buttermilk 1 stick unsalted butter Rich and sweet with a tender crumb, buttermilk cornbread is the ideal accompaniment to any traditional Southern meal. PREP: 15 mins TOTAL: 40 mins Preheat oven to 350F. In a medium bowl, whisk together cornmeal, flour, salt, and baking soda. In a separate bowl, whisk eggs. Add buttermilk. Stir egg mixture into cornmeal mixture, then stir in melted butter. Whisk until ingredients are combined. Butter a 9-by-13" baking pan. Pour cornbread batter into prepared pan and bake until a toothpick inserted in the center tests clean, about 25 minutes. Transfer to a wire rack and let cool before slicing. Note: Order Red Mule Polenta de Georgia ($3.50 for 2 pounds) from Mills Farms; 706-543-8113 S(Internet address): https://www.womansday.com/food-recipes/food-drinks/recipes/a34475/buttermilk-cornbread-recipe-clx0311/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 11g Fat (43.3% calories from fat); 6g Protein; 27g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 1034mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat. NOTES : 2019 - 0623 --------------- MESSAGE bread-bakers.v119.n026.6 --------------- Date: Sun, 23 Jun 2019 20:38:15 -0700 From: Reggie Dwork Subject: Healthy Apple Muffins * Exported from MasterCook * Muffins, Healthy Apple Recipe By :Blair Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bran flakes -- or similar flaked cereal Note 1 1 cup whole wheat flour -- or all-purpose flour 1 tablespoon baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/3 cup milk 3 tablespoons maple syrup 3 tablespoons coconut oil -- melted, Note 2 1 apple -- grated Rich in whole grain, fiber, warm spices and fresh fruit, these Healthy Apple Muffins are an easy snack or nourishing breakfast to stash in your freezer! Note 1: like Total, Wheaties, or Raisin Bran Note 2: or butter or other mild tasting oil of choice Prep: 10 minutes Cook: 20 minutes Total: 30 minutes Preheat oven to 400F. Line a muffin tin with 9 nonstick liners or spray 9 cups with nonstick spray. If using paper liners, I suggest giving the liners a spritz with the nonstick spray, just to make sure that the muffin doesn't stick to the paper. In a large bowl, stir together cereal, flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together milk, maple syrup and oil. Add to the flour mixture, stirring just until moistened. Gently fold in the grated apple. Divide the batter evenly between the 9 muffin cups. Bake for 20 minutes, or until golden brown and firm. Notes: Sweeten up! Since these muffins are only slightly sweet, you can add more maple syrup if you prefer a more decadent taste. I like to think of this fall muffin recipe as a foundation for any toppings that you desire. Top the muffins with butter, jam, peanut butter, or almond butter. Drizzle them with honey, or crumble them over a bowl of yogurt. These muffins are made with oil and no butter. If you want to decrease the amount of fat used in the recipe (even though the fat content is already low), you can swap out the oil for an equal amount of applesauce. Throw in some extras! A handful of chopped walnuts or pecans would be a great addition to this recipe. Dates or raisins would also be delicious. Try dried cherries, shredded coconut, chocolate chips or anything else that you can find in the pantry! Be careful not to over-mix the batter or your muffins will turn out tough and dry. I like to use an ice cream scoop to divide my batter evenly among the muffin cups. This ensures that each muffin is the same size and therefore bakes in the same amount of time. Cal 138, Fat 5g, Carb 23g, Sod 118mg, Fiber 3g, Pro 2g Source: "adapted from The Pampered Chef" S(Internet address): https://www.theseasonedmom.com/healthy-apple-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 6g Fat (31.5% calories from fat); 4g Protein; 24g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0426 --------------- MESSAGE bread-bakers.v119.n026.7 --------------- Date: Thu, 27 Jun 2019 23:20:46 -0700 From: Reggie Dwork Subject: Ricotta Pancakes with Blueberry-Lemon Compote * Exported from MasterCook * Pancakes, Ricotta Pancakes with Blueberry-Lemon Compote Recipe By :Rick Martinez Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fresh blueberries -- (about 1 1/2 lbs), divided 1/4 cup sugar -- plus 1 tablespoon sugar 1 teaspoon kosher salt -- plus more 1 1/2 teaspoons finely grated lemon zest 1 tablespoon fresh lemon juice 4 large eggs -- separated 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 1/3 cups whole-milk fresh ricotta 3/4 cup buttermilk 2 teaspoons vanilla extract Vegetable oil -- for griddle Pure maple syrup and room-temp butter -- (for serving) If you're in a bit of a time crunch, these lemon-ricotta pancakes are remarkably light and delectable on their own. They would also be fantastic made with raspberries or huckleberries. Cook 2 cups blueberries, 1/4 cup sugar, and a pinch of salt in a medium saucepan over medium heat, stirring occasionally, until berries start to burst and mixture becomes thick and jammy, 6 to 8 minutes. Add lemon zest, lemon juice, and 1 cup blueberries. Bring to a boil, then remove from heat. Let compote sit until you are ready to serve. Using an electric mixer on high speed, beat egg whites in a medium bowl until stiff peaks form, 3 to 5 minutes. Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and remaining 1 Tbsp. sugar and 1 tsp. salt in a large bowl to combine. Whisk egg yolks, ricotta, buttermilk, and vanilla in another medium bowl. Add egg yolk mixture to dry ingredients and stir with a rubber spatula to incorporate. Fold in one-third of egg whites to lighten, then add remaining egg whites and fold in until no streaks remain. Heat a griddle or a large skillet over medium-low; brush with oil. Working in batches, scoop 1/2-cupfuls of batter onto griddle. Top each with 2 Tbsp. fresh blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook, reducing heat if browning too quickly, until second sides are golden brown and pancakes are cooked through, about 2 minutes. Serve pancakes with warm compote, maple syrup, and butter. Do Ahead: Compote can be made 2 days ahead. Let cool; cover and chill. S(Internet address): https://www.bonappetit.com/recipe/ricotta-pancakes-with-blueberry-lemon-compote - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 9g Fat (30.5% calories from fat); 11g Protein; 33g Carbohydrate; 3g Dietary Fiber; 128mg Cholesterol; 464mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0627 --------------- END bread-bakers.v119.n026 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved