Date: Sun, 20 Oct 2019 06:37:27 +0000 --------------- BEGIN bread-bakers.v119.n042 --------------- 01. Apple Pie Ricotta Waffles (Reggie Dwork) 02. Leopard Bread (Reggie Dwork) 03. Batterway No Knead Oatmeal Bread (Reggie Dwork) 04. Coconut Milk Bread (Reggie Dwork) 05. Challah Knots (Reggie Dwork) 06. Bread Machine Wheat Oat Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n042.1 --------------- Date: Fri, 11 Oct 2019 15:47:11 -0700 From: Reggie Dwork Subject: Apple Pie Ricotta Waffles * Exported from MasterCook * Waffles, Apple Pie Ricotta Recipe By :Teri Rasey Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 6 medium apples -- peeled and chopped 2 tablespoons sugar 1 tablespoon honey 1 teaspoon ground cinnamon 1 teaspoon vanilla extract WAFFLES: 2 cups all-purpose flour 2 tablespoons quick-cooking grits 1 tablespoon cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 2 large eggs -- room temperature 2 cups buttermilk 1 cup reduced-fat ricotta cheese 1/2 cup canola oil 2 teaspoons vanilla extract 1 1/2 cups fat-free vanilla Greek yogurt Fresh blueberries -- optional I had apples and ricotta cheese to use up, so instead of making a pie I decided to do something different. The result was these fluffy, tender waffles with just a hint of sweetness. Prep: 25 min. Cook: 10 min./batch In a large skillet, melt butter over medium-high heat. Add apples, sugar, honey, cinnamon and vanilla; cook and stir until apples are crisp-tender, 10 to 12 minutes. Remove from heat and keep warm. Preheat waffle maker. In a large bowl, whisk flour, grits, cornstarch, baking soda and salt. In another bowl, whisk eggs, buttermilk, ricotta, oil and vanilla until blended. Add to dry ingredients; stir just until moistened. Bake waffles according to manufacturer's directions until golden brown. Serve with apple topping, yogurt and, if desired, blueberries. Cal 633, Fat 31g, Carb 70g, Sod 709mg, Fiber 4g, Pro 18g Source: "Originally published as Apple Pie Ricotta Waffles in Taste of Home August/September 2019" S(Internet address): https://www.tasteofhome.com/recipes/apple-pie-ricotta-waffles/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 649 Calories; 32g Fat (44.6% calories from fat); 18g Protein; 72g Carbohydrate; 5g Dietary Fiber; 109mg Cholesterol; 643mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Fruit; 1/2 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0706 --------------- MESSAGE bread-bakers.v119.n042.2 --------------- Date: Sun, 13 Oct 2019 18:02:44 -0700 From: Reggie Dwork Subject: Leopard Bread * Exported from MasterCook * Bread, Leopard Recipe By :Bee Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons bread flour -- plus 2 teaspoons bread flour 1/4 cup whole milk 1/4 cup water Bread Dough: 2 1/2 cups bread flour 1/4 cup sugar 2 1/4 tsp active dry yeast 1 teaspoon salt 1 egg 1/2 cup warm whole milk 4 tablespoons unsalted butter -- at room temperature 1/3 cup cocoa powder 1 tablespoon milk -- plus 1 teaspoon milk 1/3 cup dark cocoa powder 2 teaspoons espresso powder Leopard bread is one of the best bread recipes, with milk bread and chocolate loaded leopard prints inside the bread. Learn how to make it from scratch! In a small saucepan, whisk together flour, milk and water. Bring to a simmer, whisking continuously until mix has thickened, about 6 to 8 minutes. Pour into a small heatproof bowl, cover with plastic wrap and set aside to cool slightly. In a large bowl, combine flour, sugar, yeast and salt, and mix well. Add egg, milk and cooled starter mix. Knead the mixture until it comes together, and continue for another few minutes. Add butter and knead for another 10 to 15 minutes until the dough becomes uniformly smooth and springy. Divide the dough into two parts, one slightly larger than the other. Roll the larger portion into a smooth ball and place it in a buttered bowl. Cover with plastic wrap. Cut the remaining portion of dough into two pieces, one slightly larger than the other. Incorporate the cocoa powder and 1 tablespoon of milk into the larger piece, kneading until you achieve a uniform light brown color. Form the dough into a smooth ball, and place into a buttered bowl then cover with plastic wrap. Incorporate the dark chocolate cocoa and espresso powders with a teaspoon of milk into the remaining dough ball, kneading well until you have a uniform dark brown color. Form the dough into a smooth ball, place into a buttered bowl, then cover with plastic wrap. Allow all three doughs to rise, covered, until they have doubled in size, about 50 minutes to 1 hour. Butter a 9x5" loaf pan well. Once doubled, remove each dough ball from its bowl one at a time and punch it down. Portion each ball of dough into seven equal parts, forming the parts into smooth balls and then covering all of the dough with plastic wrap to keep it moist. Take a light brown dough ball and roll it out into a small rectangle. Roll the long side of the rectangle up tightly to form a long log, taking care not to allow any air to become trapped inside. Next take a dark brown dough ball and roll it into a small rectangle, as long as the light brown log. Wrap the dark brown rectangle around the light brown one and set aside. Finally take one of the lightest dough balls and roll a rectangle. Roll the light and dark brown dough log inside of the rectangle and stretch a bit if necessary to match the length of the pan. Place the log in the pan and continue with the remaining dough in the same fashion. When all dough is rolled, cover the loaf pan in plastic wrap, set a sheet pan on top and set aside to rise for another 40 to 50 minutes. Halfway through the proof, preheat oven to 350F. When dough has risen again, remove the sheet pan and plastic wrap, brush the top of the loaf with whole milk and bake for 35 to 40 minutes. When loaf is done, remove from the oven and allow to cool in the pan for about 10 minutes, then turn out loaf and finish the cooling process on a wire rack for at least one hour before slicing and serving. Cal 328, Fat 12g, Carb 54g, Sod 417mg, Fiber 5g, Pro 11g S(Internet address): https://rasamalaysia.com/leopard-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 12g Fat (27.3% calories from fat); 12g Protein; 60g Carbohydrate; 4g Dietary Fiber; 61mg Cholesterol; 389mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1013 --------------- MESSAGE bread-bakers.v119.n042.3 --------------- Date: Sun, 06 Oct 2019 21:33:26 -0700 From: Reggie Dwork Subject: Batterway No Knead Oatmeal Bread * Exported from MasterCook * Bread, Batterway No Knead Oatmeal Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups bread flour 1/2 cup quick rolled oats 2 tsp salt 3 Tbsp shortening -- or butter, soft 1 cup water 2 1/4 tsp. Active Dry Yeast -- (1/4oz, 7g) 1 egg -- room temperature 3 Tbsp light molasses A fluffy and tender no knead bread that both bread-baking beginners and aficionados will adore. Molasses and oats add rich, complex flavor. Yield: 1 loaf Have water at 110-115F and all other ingredients at room temperature. Measure the first 4 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 the egg, molasses, 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 flour mixture and beat again with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled, about 30 to 40 minutes. Meanwhile grease one 5x9" OR 4 1/2 x 8 1/2" loaf pan. Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pan. Tap pan on table to settle the batter. Let rise only until edges of batter come to within 1-inch of tops of large pan or reach top of smaller pan, about 30 minutes. Bake 40 to 50 minutes or until well browned on sides and top, in preheated 375F oven. Remove from pans and cool on racks. Brush with butter. *You can substitute Instant (fast-rising) 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-oatmeal-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 3g Fat (22.5% calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 243mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1006 --------------- MESSAGE bread-bakers.v119.n042.4 --------------- Date: Tue, 08 Oct 2019 21:49:22 -0700 From: Reggie Dwork Subject: Coconut Milk Bread * Exported from MasterCook * Bread, Coconut Milk Recipe By :created by Averie Cooks Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coconut milk 1 cup old-fashioned whole rolled oats -- not quick cook or instant 1/4 cup water -- (120-130F) 2 cups all-purpose flour 3 Tbsp coconut oil -- melted canola or vegetable oil may be substituted 2 Tbsp light brown sugar -- packed 2 1/4 tsp RED STAR Platinum Superior Baking Yeast -- Note: * (one 1/4 oz. pkg) 1 pinch salt -- optional to taste Soft, tender and moist sandwich bread with just a hint of coconut flavor. Yield: One 8x4" loaf Note: * Red Star Platinum Superior Baking Yeast contains dough enhancer. In a 2-cup microwave-safe glass measuring cup or small bowl, heat the coconut milk until it just begins to boil; about 2 minutes. Add oatmeal to the milk and stir to combine. Set aside and let cool until temperature reaches 120 to 130F, about 15 minutes. Stir in 1/4C tap water (120-130F). To the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl and knead by hand for about 10 minutes), combine flour, oil, brown sugar, instant dry yeast, and oatmeal mixture. Knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. The dough is quite moist and sticky, but resist the temptation to add additional flour, unless it's so moist that it won't combine. Conversely, if it's too dry, add up to one-quarter cup water. Erring on the side of too moist is always preferable to too dry in bread-making. After kneading, turn the dough out into a large, greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. Spray an 8-by-4" loaf pan with (coconut) cooking spray, or grease and flour the pan; set aside. After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes. With your fingers or a rolling pin, shape dough into a 10" by 6" rectangle, just eyeball it. The long side should be slightly longer than the baking pan, which is 8". Starting with a long edge, roll to form a tight cylinder. There's not much to roll, about 3 turns. Tuck ends in and under, and place cylinder in prepared pan, seam side down. Optionally, when rolling, sprinkle with cinnamon, nutmeg, ground ginger, raisins, or diced dried fruit. Cover pan with plastic wrap, and allow dough to rise in a warm, draft-free place until doubled, about 60 to 75 minutes. Preheat oven to 350F. Bake for about 30 minutes, or until lightly golden, domed, and puffy. Rotate pan midway through baking if desired. When tapped, bread should sound hollow. The internal temperature should reach 210F. Allow bread to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing. Question: can this be made in bread machine? Response: Yes, with a few adjustments. In a 2-cup microwave-safe glass measuring cup or small bowl, heat the coconut milk until it just begins to boil; about 2 minutes. Add oatmeal to the milk and stir to combine. Set aside and let cool until temperature reaches 80F. Stir in 1/4 cup tap water at room temperature. Then proceed with recipe - adding ingredients to the bread machine as recommended by the manufacturer. Review: I have made this bread twice, once with AP flour and once with Gluten Free AP substitute flour. Worked like a charm both times. Such a great recipe for a delicious bread for anyone! Question: How would this recipe do made into dinner rolls? Cinnamon rolls? Look forward to giving this a try. Response: You can use this dough to make dinner rolls or even cinnamon rolls. The rise and bake times will need to be adjusted, so just keep an eye on the dough. Question: Just made this and it's delicious. Can the recipe be doubled? Response: I'm so glad you enjoyed the bread! Yes, you can double the recipe. S(Internet address): https://redstaryeast.com/recipes/coconut-milk-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 7g Fat (42.2% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1008 --------------- MESSAGE bread-bakers.v119.n042.5 --------------- Date: Sun, 13 Oct 2019 18:35:04 -0700 From: Reggie Dwork Subject: Challah Knots * Exported from MasterCook * Challah Knots Recipe By :Bee | Rasa Malaysia Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 egg yolks 3 tablespoons unsalted butter -- melted and cooled 3/4 cup water 1 egg white -- beaten, for glazing 3 cups bread flour -- + 2 tablespoons bread flour 1/2 cup sugar 1 1/4 teaspoons instant yeast 1 teaspoon kosher salt Challah Knots - pillowy soft yeast buns tied up in a knot. Easy and fail-proof challah recipe that yields amazing bread that you can't stop eating. PREP: 20 MINUTES COOK: 20 MINUTES RISING: 2 HOURS In a medium bowl, whisk the egg yolks and butter. Add the water and whisk until well combined. Set aside. Using a stand mixer with paddle attachment, whisk the flour with the sugar, yeast, and salt. Add the egg yolk mixture and mix for about 1 minute or until well combined. Change to the dough hook and knead for about 10 minutes, on medium speed. The dough should be soft (add a little more flour if the dough is too sticky). Preheat the oven to 350F. Transfer the dough to a clean, oiled bowl. Cover with a kitchen towel and let rise in a warm place, or in a 100F warm oven, for about 60 to 70 minutes or until spongy. Turn out the dough onto a flat surface dusted with flour. Knead with hands and cut into 6 equal pieces. Cover with a towel and rest for about 15 minutes. Line a baking sheet with parchment paper. Roll each dough into a log (10" long). Fold the log into a knot. Transfer the knots to the baking sheet and brush with the beaten egg white. Let them rise for about 30 minutes or until puffy. Repeat the egg wash again and sprinkle with salt. Bake for about 20 minutes or until the Challah knots are golden brown and shiny. Remove from the oven and serve warm. Cal 399, Fat 10g, Carb 63g, Sod 408mg, Fiber 2g, Pro 11g S(Internet address): https://rasamalaysia.com/challah-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 427 Calories; 11g Fat (23.8% calories from fat); 12g Protein; 69g Carbohydrate; trace Dietary Fiber; 193mg Cholesterol; 332mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 1013 --------------- MESSAGE bread-bakers.v119.n042.6 --------------- Date: Mon, 14 Oct 2019 18:30:20 -0700 From: Reggie Dwork Subject: Bread Machine Wheat Oat Bread * Exported from MasterCook * Bread Machine Wheat Oat Bread Recipe By : Amanda Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons milk 2 tablespoons vegetable oil 1 1/2 cups whole wheat flour 1 1/2 cups all-purpose flour 1/2 teaspoon vital wheat gluten 1/2 cup oats 3 tablespoons sugar 1 teaspoon salt 2 teaspoons yeast I used my bread machine to mix the dough and then I shaped it and put it in a loaf pan because I hate the shape of bread machine loaves. Feel free to let your bread machine do all the work, especially if it's as hot where you are as it is here! Might as well just use one appliance, right? Add ingredients according to your bread machine. Bake on wheat setting. S(Internet address): https://fakeginger.com/bread-machine-wheat-oat-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 2g Fat (17.1% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1014 --------------- END bread-bakers.v119.n042 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved