Date: Sun, 13 Oct 2019 06:35:06 +0000 --------------- BEGIN bread-bakers.v119.n041 --------------- 01. Pull-Apart Bread with Pumpkin and Spinach (Reggie Dwork) 02. Batterway Cheese and Herb Focaccia (Reggie Dwork) 03. Asiago Cheese Bread and Rolls (Reggie Dwork) 04. Basic Pumpernickel Rye Bread (Reggie Dwork) 05. Praline Pecan Babka Bread (Reggie Dwork) 06. Carrot, Apple and Banana, Muffins (Reggie Dwork) 07. Pumpkin Muffins with Maple Glaze Muffins (Reggie Dwork) 08. Lemon Herb Focaccia (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n041.1 --------------- Date: Wed, 02 Oct 2019 21:32:51 -0700 From: Reggie Dwork Subject: Pull-Apart Bread with Pumpkin and Spinach * Exported from MasterCook * Bread, Pull-Apart Bread with Pumpkin and Spinach Recipe By :Katherine Sacks Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 3/4 cup pumpkin puree -- fresh or canned 2/3 cup lukewarm whole milk 1/4 cup sugar 1 teaspoon active dry yeast 1 teaspoon ground nutmeg 10 tablespoons unsalted butter -- melted, divided 1 1/4 teaspoons kosher salt -- divided Vegetable oil -- for greasing 1/2 cup grated Pecorino cheese -- packed finely (about 1 1/4 oz) 1/2 cup frozen spinach -- packed thawed drained 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder 1 large egg Flaky sea salt This stunning bread gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi (a.k.a. wheat stalk bread). Use sharp scissors to cut the dough and gently move each piece to the side to keep the rolled filling as tight as possible. ACTIVE: 1 hour TOTAL: 2:25 Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball. Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, puree cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine. Arrange racks in upper and lower thirds of oven; preheat to 375F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval. Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll). Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet. Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25 to 30 minutes. Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving. Do Ahead: Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling. Cal 388, Fat 19g, Carb 46g, Sod 301mg, Fiber 2g, Pro 8g Review: I love this bread! It looks spectacular and tastes delicious. As I was making it for a 50th birthday brunch, I trialled it a few times and made just a few changes: I used strong bread flour rather than all-purpose which resulted in a lovely smooth stretchy dough and gave the cooked bread a nicer, chewier texture; I replaced the nutmeg with mild chilli powder as my husband hates nutmeg and it was still delicious; I prepared the loaves (including rolling, filling and shaping) the day before, kept them covered in the fridge, bringing them to room temp an hour before baking. It was a huge hit and I'll be making it again for Thanksgiving. (I had no problem with the dough raising to double in size in 1 1/2 hours at 30 deg C, 86 deg F.) Review: Loved this recipe! It was very tasty. It complimented my pumpkin chile that I make every October! Big hit! I might add a little diced jalapeno to give it a kick next time. Review: this is easy to make and delicious. My family wants it for every holiday! Review: Delicious! I have made this twice, no modifications. Rave reviews from my culinary victims. Review: Made this yesterday because the ingredients appealed to me and it looked beautiful in the picture. Followed the recipe exactly. It's not as complicated to make as one would think and the flavor is wonderful. I found the dough to be super easy to manipulate. This one is a keeper! Makes a wonderful holiday gift too. Review: Super easy to put together and beyond delicious. Made it for Thanksgiving and it has already been requested for Christmas, too. I made the dough the night before then chilled it. Rolling it out the next morning and spreading on the filling was a cinch and it baked perfectly. Review: I wanted a purely savory bread so I eliminated all but 1 tbs sugar (for the yeast) and reduced to 1/2 tsp nutmeg. I was surprised at how easy it was to make, the dough rolled out with no problems. Make sure you don't refrigerate the filling or it will be a nightmare to spread. Everyone enjoyed this, it was fluffy and very more-ish. I will definitely make it again. Review: This was fabulous! Would definitely make it again and not difficult to make. You can make the dough in advance and it rose a lot the second day. Would recommend doing this. The flavors were terrific - even the kids ate it! Will definitely make it again. Review: Holy Sh!%, this is good! S(Internet address): https://www.epicurious.com/recipes/food/views/pull-apart-bread-with-pumpkin-and-spinach Yield: "6 to 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 476 Calories; 22g Fat (41.0% calories from fat); 10g Protein; 61g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 432mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1002 --------------- MESSAGE bread-bakers.v119.n041.2 --------------- Date: Thu, 03 Oct 2019 19:08:07 -0700 From: Reggie Dwork Subject: Batterway Cheese and Herb Focaccia * Exported from MasterCook * Focaccia, Batterway Cheese and Herb Recipe By :Red Star Yeast Co. Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 3 cups bread flour 2 Tbsp sugar 1 tsp salt 1/2 tsp basil 1/2 tsp oregano 3 Tbsp shortening -- or butter, soft 1 1/4 cups water 2 1/4 tsp Active Dry Yeast -- (1/4oz, 7g) 1 egg For the topping: 1/2 pound shredded natural cheese -- Note: * 1/4 cup onion -- minced or sliced 1/2 tsp basil 1/2 tsp oregano 12An easy, no-knead focaccia bread - serve warm out of the oven with your favorite salad or dipping sauce. Yield: 1 large or 2 small flatbreads Have water at 110-115F and all other ingredients at room temperature. Measure the first 6 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add egg and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...about 60 to 90 minutes. Meanwhile, grease one 9 x 13" or two 8- or 9" square pans. Prepare Topping by blending the ingredients. Transfer to pan and gently fold into a loose rectangle being careful not to de-gas the dough. This is a thick, somewhat sticky batter; spread evenly in the pan. Tap pans on table to settle the batter. Add the Topping. With buttered fingertips, make dents on the Topping, pressing almost to the bottom of the pan. Let rise until no more than doubled...30 to 40 minutes. Bake about 20 minutes or until golden brown on sides and tops, in preheated 375F oven. Remove from pan and serve warm. Notes: *Grated Parmesan cheese also works great! You can substitute Instant Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. S(Internet address): https://redstaryeast.com/recipes/batterway-cheese-herb-focaccia/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 7g Fat (35.1% calories from fat); 9g Protein; 19g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 358mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1003 --------------- MESSAGE bread-bakers.v119.n041.3 --------------- Date: Thu, 03 Oct 2019 21:29:47 -0700 From: Reggie Dwork Subject: Asiago Cheese Bread and Rolls V119N037 update yeast and yeast note * Exported from MasterCook * Bread and Rolls, Asiago Cheese Recipe By :Julie, Maddie, and Kinslee Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups all-purpose flour -- Note* 2 1/4 tsp. Platinum Superior Baking Yeast 1 1/2 tsp salt 1 tsp granulated sugar 1/4 tsp black pepper 1 1/4 cups milk 2 Tbsp butter 1 1/2 cups shredded Asiago cheese -- divided 1 large egg -- beaten, for egg wash One dough made three ways! Asiago Cheese Bread has a crispy crust with a soft inside and an awesome Asiago cheese flavor. So good with soup, salad, or on a sandwich. Yield: 2 loaves, 12 rolls, or 4 bread bowls Note: *Bread flour is recommended for making the bread bowls to give a sturdier bread to hold your fillings. Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. In the bowl of a stand mixer, combine 1 1/2 cups flour, yeast, salt, sugar and pepper. Whisk to combine. Put the milk in a microwave safe bowl. Add the butter. Heat the milk to 120-130F, butter will start melting. Make sure the temperature is just right so that it is warm enough to activate the yeast, but not too hot to kill it. Stir the milk mixture into the flour mixture and mix on low speed using the paddle attachment until smooth. Add in 1 1/4 cups shredded cheese and mix just until combined. Gradually add in 1 3/4 cups flour to make a soft dough. Knead in the stand mixer with the dough hook for 5 minutes. (NOTE: You can also knead this dough by hand or use your bread machine on the dough setting.) Spray a bowl with cooking spray. Add the dough to the bowl, then turn the dough over so the cooking spray coats both sides of the dough. Cover the bowl and allow the dough to rise in a warm place until it is double (anywhere from 1 to 2 hours). Preheat the oven to 375F. For breads: After the dough is doubled, punch it down and divide dough into 2 equal pieces. Form each piece into loaf. Place the loaves on a baking sheet that has been sprayed with cooking spray, or lined with a silicone mat. Cover the loaves and allow them to rise again until doubled, which will take 30 to 45 minutes. Make 3-4 cuts in the top of the loaves with a serrated knife. Brush the tops of the loaves with the beaten egg and then sprinkle the remaining cheese on top. Bake for 30 to 35 minutes until lightly browned. For rolls: After the dough has doubled, punch it down and divide into 12 dough balls of equal size. Spray a 9x13" pan with cooking spray, place the dough balls in the prepared pan in 4 rows of 3 dough balls. Cover the pan and allow the rolls to rise until they are almost double. Brush the top of the rolls with egg, then sprinkle remaining Asiago cheese on the rolls. Bake the rolls for 22 to 24 minutes or until golden brown on top. Serve the rolls warm. For bread bowls: After the dough has doubled, punch it down and divide the dough into 4 large dough balls of equal size. Round dough balls into a tight ball. Place on prepared baking sheet (greased or lined with silicone mat). Cover dough and allow to rise about 20 more minutes. Don't worry if the dough hasn't completely doubled. Brush the top of the large dough balls with egg and sprinkle with remaining Asiago cheese. Bake for about 30 to 35 minutes or until the top of the bread bowls are golden brown. Allow the bread bowls to cool on a wire rack. Slice off the top of the bread bowl, then use your fingers to pull out the fluffy interior, leaving at least 3/4 inch bread on the bowl walls. Fill up the bread bowls with whatever you'd like and serve immediately. S(Internet address): https://redstaryeast.com/recipes/asiago-cheese-bread-rolls-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 8g Fat (32.0% calories from fat); 8g Protein; 28g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 477mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0909 --------------- MESSAGE bread-bakers.v119.n041.4 --------------- Date: Thu, 03 Oct 2019 23:41:02 -0700 From: Reggie Dwork Subject: Basic Pumpernickel Rye Bread * Exported from MasterCook * Bread, Basic Pumpernickel Rye Recipe By :Red Star Yeast Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Food Processor Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium Loaf: (Large Loaf:) -- (Large Loaf) 1 cup Water -- (1 1/3C) 1 TBSP Vegetable Oil -- (4 Tbsp) 1/4 cup Dark Molasses -- (5 Tbsp) 2 cup Bread Flour -- (2 2/3C) 1 1/2 cup Medium Rye Flour -- (2C) 1 1/2 tsp Salt -- (2 tsp) 2 1/4 tsp Active Dry Yeast -- (1 Tbsp) A simple, relatively sweet rye bread. This recipe makes 1 loaf Bread Machine: All ingredients should be at room temperature. Place ingredients in pan in the order listed. Select "Basic" or "White Bread" cycle and medium or normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information. Mixer: Using ingredient amounts listed for medium loaf, combine 1 cup bread flour, salt, and yeast. Combine liquid ingredients and heat to 120 to 130F. Hand-Held Mixer: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary. Stand Mixer: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Food Processor: Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, adding rye flour and enough of the remaining bread flour until dough forms a ball. Rising, Shaping, and Baking: Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7" rectangle. Starting with longer side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet or in 8- x 4" bread pan. Cover; let rise in warm place until indentation remains after touching. Slash top 2 or 3 times with very sharp knife in a decorative pattern and brush with slightly beaten egg white, if desired. Bake at 400F for 30 to 35 minutes until the loaf sounds hollow when tapped. Remove from pan; cool before slicing. JAZZ UP the Basic Pumpernickel Rye Bread by making the following adjustments: Caraway Pumpernickel: Add the following along with the other dry ingredients: Caraway- Med loaf - 1 TBSP; Lg loaf - 2 TBSP Onion Pumpernickel: Add the following along with the other dry ingredients: Onion Powder OR Dried Minced Onion- Med loaf - 3/4 tsp; Lg loaf - 1 tsp Pumpernickel Raisin: Reduce molasses as indicated: Med loaf - 2 TBSP; Lg loaf - 3 TBSP Add Raisins as indicated: Med loaf - 3/4 cup; Lg loaf - 1 cup For automatic bread machines: If your machine features an automatic "extras" dispenser, place the indicated amount of raisins in the dispenser when you start. Otherwise, add them when the machine beeps to indicate the correct time to add extras (usually a few minutes before the end of the second kneading). For mixer methods: Add raisins along with rye flour and additional bread flour. You can substitute Instant yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe'. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Cal 160, Fat 2g, Carb 31g, Sod 300mg, Fiber 2g, Pro 4g Review: I made this bread for St. Patrick's Day for our corned beef brisket reuben sandwiches, turned out great. I used 2 T. Melted butter flavored Crisco instead of the vegetable oil. S(Internet address): https://redstaryeast.com/recipes/basic-pumpernickel-rye-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 2g Fat (10.1% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 271mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1003 --------------- MESSAGE bread-bakers.v119.n041.5 --------------- Date: Fri, 04 Oct 2019 19:23:49 -0700 From: Reggie Dwork Subject: Praline Pecan Babka Bread * Exported from MasterCook * Bread, Praline Pecan Babka Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm whole milk -- (105F/40C to 110F/43C), (120 g) 1 1/4 teaspoons active dry yeast -- (3.75 g) 313 g all-purpose flour -- (2 1/2C) 3 1/2 tablespoons granulated sugar -- (42 g) 2 1/4 teaspoons kosher salt -- divided, (6.75 g) 2 large eggs -- (100 g) 1 large egg yolk -- (19 g) 1 teaspoon vanilla extract -- (4 g) 3/4 cup unsalted butter -- softened and divided, (198 g), plus 2 tablespoons unsalted butter 1 large egg white -- (30 g) 1 tablespoon water -- (14 g) 1 1/2 cups firmly packed dark brown sugar -- (330 g) 3/4 cup finely chopped pecans -- (85 g) Caramel Pecan Glaze: 1/4 cup unsalted butter -- (57 g) 1/2 cup firmly packed dark brown sugar -- (110 g) 1/2 cup heavy whipping cream -- (120 g) 1/2 teaspoon vanilla extract -- (2 g) 1/8 teaspoon kosher salt 1/4 cup chopped toasted pecans -- (28 g) Developed in the early 19th-century in New Orleans, pralines are creamy, cookie-size candies made of brown sugar, butter, and pecans. We commemorate the confection's sweet nuttiness and melt-in-your mouth magic with a pillowy pecan-laden babka. Makes: 1 (9x5") loaf In a small bowl, stir together warm milk and yeast. Let stand until mixture is foamy, about 5 minutes. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, and 1 3/4 teaspoons (5.25 grams) salt. Stir in eggs, egg yolk, and vanilla. With mixer on low speed, gradually add yeast mixture, beating until dough comes together. Increase mixer speed to medium-high, and beat for 5 to 7 minutes. Test dough using the windowpane test (see Pro Tip). If dough is not ready, beat 1 minute more, and test again. Switch to the dough hook attachment. With mixer on medium-high speed, add 1/2 cup plus 2 tablespoons (141 grams) butter in three additions, letting each addition incorporate before adding the next. Beat until a smooth and elastic dough forms and pulls away from sides of bowl. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover surface of dough with plastic wrap, and let rise in a warm, draft-free place (75F/24C) until doubled in size, 1 1/2 to 2 hours. Refrigerate dough for at least 30 minutes. (Alternatively, dough can be made 1 day in advance, and the entire rise may take place in the refrigerator overnight.) Spray a 9x5" loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan. In a small bowl, whisk together egg white and 1 tablespoon (15 grams) water. On a heavily floured surface, roll dough into 16x12" rectangle. Brush edges of dough with egg wash. Spread remaining 1/4 cup (57 grams) butter onto dough. In a small bowl, combine brown sugar, pecans, and remaining 1/2 teaspoon (1.5 grams) salt. Sprinkle sugar mixture over butter, and gently press into dough. Starting with one short side, roll up dough, jelly roll style, and pinch seam to seal. (If dough is getting too warm and di cult to work with, refrigerate for 15 to 20 minutes before proceeding.) Using a bench scraper, trim ends, and cut roll in half lengthwise. Carefully twist dough pieces tightly around each other, pinching and tucking ends to seal. Place in prepared pan, cut sides up. Cover and let rest in a warm, draft-free place (75F/24C) for 30 minutes. Preheat oven to 350F (180C). Bake for 30 minutes. Cover with foil, and bake until an instant-read thermometer inserted in center registers 190F (88C), 30 to 35 minutes more. Let cool in pan for 10 minutes. Using excess parchment paper as handles, remove from pan, and let cool completely on a wire rack. Drizzle with Caramel Pecan Glaze. Pro Tip: Test dough for proper gluten development. Pinch off (make sure you don't tear dough) a small piece of dough. Slowly pull dough out from center. If dough is ready, you will be able to stretch it until it's thin and translucent like a "windowpane." If dough tears, it's not ready. Caramel Pecan Glaze: Makes 1 1/4 cups In a medium saucepan, melt butter over medium heat. Add brown sugar; cook for 1 minute, stirring constantly. Add cream, vanilla, and salt, and bring to a boil; boil for 2 minutes, stirring constantly. Remove from heat; stir in pecans. Let cool slightly before using S(Internet address): https://www.bakefromscratch.com/praline-pecan-babka/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 348 Calories; 19g Fat (48.9% calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 277mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0512 --------------- MESSAGE bread-bakers.v119.n041.6 --------------- Date: Sun, 06 Oct 2019 21:17:11 -0700 From: Reggie Dwork Subject: Carrot, Apple and Banana, Muffins * Exported from MasterCook * Muffins, Carrot, Apple and Banana Recipe By :Claire Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Food Processor Fruit Muffins/Rolls Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1/4 cup olive oil 1/3 cup mashed very ripe banana -- (2 small or 1 large) 1/4 cup maple syrup -- or honey 1/4 cup maple syrup -- or coconut sugar, or both 1 apple -- finely grated, sweet 1/2 tsp sea salt 1 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 cup whole milk -- or almond or coconut milk 3 med carrots -- grated, 1 cup packed 2/3 cup rolled oats 1/2 cup almond meal 1 1/8 cup whole wheat flour These are one of my favourite muffins both for taste and the goodness you can hide in these babies. They have carrot, apple and banana and the best part is you can make the batter entirely in the food processor so they're really quick and easy to whip up. Tip: To make the prep super-easy, I made mine in the Thermomix (you could also use a food processor). I just threw in the carrot and apple and chopped it up (I use speed 7 for about 5 seconds for chopping things like this) then added all the wet ingredients, whizzed it, scraped down the sides, added the dry ingredients and gave it another whiz then it was ready. I'm very big on short-cuts. Just make sure you don't over-process them. Prep: 20 MINUTES Cook: 30 MINUTES Total: 50 MINUTES Pre-heat the oven to 160C(320F) fan-forced and grease or line a 12-hole muffin tin with liners. Whisk the eggs, banana, maple syrup, coconut sugar and olive oil until smooth. Add the milk and whisk it in. Fold through the apple, carrot, oats, almond meal, flour, oats, cinnamon, salt, almond meal and baking soda and mix just until combined. Divide the batter between the 12 muffin holes. Bake for 30 to 35 minutes or until a cake tester inserted in the middle comes out clean. Leave them to rest in the tin for 15 minutes then transfer to a wire rack to cool completely. Review: These were so good! I made them in the food processor and I think they are going to become my go-to muffin base. I had a whole heap of carrots, bananas and an apple to use up -even threw in a zucchini and some pecans and they came out perfectly! (although next time I would probably add more cinnamon, because I like spice) I've got a whole bag in the freezer now, all ready for lunch boxes. Source: "adapted from Minimalist Baker" S(Internet address): https://www.clairekcreations.com/carrot-apple-and-banana-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 7g Fat (33.0% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 261mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1006 --------------- MESSAGE bread-bakers.v119.n041.7 --------------- Date: Tue, 08 Oct 2019 20:18:31 -0700 From: Reggie Dwork Subject: Pumpkin Muffins with Maple Glaze Muffins * Exported from MasterCook * Muffins, Pumpkin Muffins with Maple Glaze Recipe By :Aimee Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE MUFFINS: 1/2 cup unsalted butter -- softened 1 1/2 cup granulated sugar 1 can pumpkin puree -- (15oz) 3 large eggs 2 1/2 cup all-purpose flour 1/2 tsp baking soda 2 tsp baking powder 1 Tbsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1/2 tsp kosher salt FOR THE STREUSEL: 1/4 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup light brown sugar -- packed 1 tsp ground cinnamon 2 Tbsp unsalted butter -- melted 1/4 cup toffee bits FOR THE GLAZE: 1 cup powdered sugar 1 tsp maple flavoring 1 Tbsp milk -- (to 2 Tbsp) Soft, moist Pumpkin Muffins topped with a Cinnamon Toffee Streusel and Maple Glaze. Fall has arrived! pre: 15 MINUTES cook: 17 MINUTES Preheat oven to 350F. Grease 24 cupcake pans. In a large mixing bowl, beat the butter and sugar until combined, about two minutes. Add pumpkin and eggs, beating until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Spoon batter into cupcake tins, dividing evenly (each about 2/3 full). In a separate bowl, mix streusel ingredients together with a fork. Sprinkle over muffins evenly. Bake for 17 to 19 minutes. Remove and cool 10 minutes in pan. Remove from pan to a wire rack. For the glaze, whisk the powdered sugar, maple and milk together until desired consistency. ENJOY. Notes: If freezing, do not add drizzle. Allow muffins to cool and store in an airtight freezer bag. When ready to eat, thaw and make drizzle fresh! S(Internet address): https://www.shugarysweets.com/pumpkin-muffins-maple-glaze/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 6g Fat (28.0% calories from fat); 2g Protein; 35g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 122mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0414 --------------- MESSAGE bread-bakers.v119.n041.8 --------------- Date: Tue, 08 Oct 2019 21:28:15 -0700 From: Reggie Dwork Subject: Lemon Herb Focaccia * Exported from MasterCook * Focaccia, Lemon Herb Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- or bread flour 1 1/2 tsp RED STAR Platinum Yeast -- Note 1/2 tsp granulated sugar 1/2 tsp salt 3/4 cup water -- (120-130F) 2 Tbsp olive oil -- + 2 tsp olive oil 3 tsp finely chopped fresh rosemary -- divided 3 tsp finely chopped fresh thyme -- divided 1 tsp lemon zest 1/2 tsp crushed red pepper flakes 1 Tbsp grated Parmesan cheese 1/2 tsp sea salt Fluffy, soft and tender inside. Buttery and crisp on the outside. A summer salad or a vibrant pasta dish will go wonderfully with this quick, easy to make herbed skillet focaccia recipe. Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. Yield: 1 round focaccia In the bowl of a stand mixer fitted with a dough hook, whisk together 1 1/2 cups flour, yeast, sugar and salt until well combined. Add the water and 2 tablespoons olive oil, 2 teaspoons rosemary, 2 teaspoons thyme, lemon zest and crushed red pepper flakes. With mixer on medium speed, mix until well combined then slowly add 1/4 cup flour and mix until dough begins to pull away from sides and begins to look smooth - but will still be sticky. Sprinkle surface with remaining 1/4 cup flour and knead dough until smooth and no longer sticky. Shape dough into a ball and cover with a light kitchen towel. Preheat oven to 150F then turn the oven off. Butter or grease a 10"-12" cast iron skillet. Roll dough to size of skillet and fit into skillet. Cover dough again with light kitchen towel and place inside warm oven for 20 minutes. After 20 minutes remove skillet and set in a warm, draft-free place. Preheat oven to 400F. Using the handle of a wooden spoon or your fingertips, poke indentations in dough. In a small bowl, whisk together remaining 2 teaspoons olive oil, remaining 1 teaspoon rosemary, remaining 1 teaspoon thyme and Parmesan cheese. Brush mixture over the top of the risen dough. Bake in preheated oven for 20 minutes until golden and puffed. Cool in pan on a wire rack then slide focaccia out of skillet, cut into squares and serve. Review: Made this tonight with supper. Wow, quick and easy. Will definitely make again. Source: "created by Food Babbles" S(Internet address): https://redstaryeast.com/recipes/lemon-herb-focaccia/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 3g Fat (28.6% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1008 --------------- END bread-bakers.v119.n041 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved