Date: Sun, 05 Jan 2020 07:43:07 +0000 --------------- BEGIN bread-bakers.v120.n001 --------------- 01. Fiesta Corn Bread (Reggie Dwork) 02. Whole Wheat Carrot Bread 1 (Reggie Dwork) 03. Cranberry Walnut Pumpkin Bread (Reggie Dwork) 04. The Very Best Popovers (Reggie Dwork) 05. Buffalo Parmesan Breadsticks (Reggie Dwork) 06. Fresh Apple Cinnamon Scones (Reggie Dwork) 07. Seeded Miso Sweet Potato Bread (Reggie Dwork) 08. Whole Wheat Pizza Dough (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n001.1 --------------- Date: Mon, 30 Dec 2019 19:53:35 -0800 From: Reggie Dwork Subject: Fiesta Corn Bread * Exported from MasterCook * Corn Bread, Fiesta Recipe By :Ref Star Yeast Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium Loaf (1 1/2 lb bread machine) -- Large Loaf (2 lb bread machine) 1/2 cup water -- plus (2/3C) 1 Tbsp water 3/4 cup evaporated milk -- (1C) 2 Tbsp oil -- (3 Tbsp) 3 cups bread flour -- (4C) 1/3 cup corn meal -- (1/2C) 2 Tbsp sugar -- (3 Tbsp) 1 1/2 tsp basil -- (2 tsp) 1 1/2 tsp salt -- (2 tsp) 1 1/2 tsp dried onion flakes -- (2 tsp) 1/8 tsp ginger -- (1/4 tsp) 1/8 tsp marjoram -- (1/4 tsp) 1/8 tsp cayenne pepper -- (1/4 tsp) 1 tsp chili powder -- (1 1/2 tsp) 2 1/4 tsp Active Dry Yeast -- (1 pkg) A compliment to any South of the Border entrée. Yield: 1 loaf Have liquid ingredients at 80F unless otherwise specified in your manual; all others at room temperature. Place ingredients in pan in the order listed. Select Basic or White Bread cycle and medium/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. You can substitute Instant (fast-rising) 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. Notes: You can select dough cycle and remove dough after 1st rise. Then shape into loaf, place in greased bread pan, rise until finger indentation remains after lightly touching, bake for 25 minutes at 375F. Let cool on wire rack, slice and enjoy! S(Internet address): https://redstaryeast.com/recipes/fiesta-corn-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 3g Fat (19.8% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1230 --------------- MESSAGE bread-bakers.v120.n001.2 --------------- Date: Mon, 30 Dec 2019 20:13:01 -0800 From: Reggie Dwork Subject: Whole Wheat Carrot Bread 1 * Exported from MasterCook * Bread, Whole Wheat Carrot 1 Recipe By :Red Star Yeast Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium loaf (1 1/2 lb. bread machine) -- Large loaf (2 lb. bread machine) 2 tablespoons vegetable oil -- (3 Tbsp) 4 teaspoons honey -- (2 Tbsp) 2/3 cup cottage cheese -- (1C) 2 cups bread flour -- (3C) 2/3 cup whole wheat flour -- (1C) 1 cup grated carrots -- (1 1/2C) 1 teaspoon salt -- (1 1/2 tsp) 2 teaspoons dill weed -- (1 Tbsp) 3/4 teaspoon dry mustard -- (1 tsp) 4 teaspoons Active Dry Yeast -- (1/4oz, 7g) (1 Tbsp) The dough seems dry when mixing begins, but as the process continues, cottage cheese and carrots release moisture and a soft dough forms. The bread has a tender-texture with orange flecks throughout-quite interesting, very tasty. Yield: 1 loaf Place room temperature ingredients in pan in the order listed. Select Basic cycle and Medium crust. Do not use the delay timer. Mixture is very dry as kneading begins. Check dough consistency after 10 minutes of kneading, adding 1 teaspoon to 1 tablespoon water if necessary. See our Bread Machine section for more helpful tips and information. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. For Bread Machines - use 1/2 tsp Instant (Quick Rise) yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. S(Internet address): https://redstaryeast.com/recipes/whole-wheat-carrot-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 2g Fat (18.3% calories from fat); 5g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1230 --------------- MESSAGE bread-bakers.v120.n001.3 --------------- Date: Mon, 30 Dec 2019 21:57:51 -0800 From: Reggie Dwork Subject: Cranberry Walnut Pumpkin Bread * Exported from MasterCook * Bread, Cranberry Walnut Pumpkin Recipe By :Ken Haedrich Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 6 tablespoons unsalted butter -- room temperature (3/4 stick) 1 cup sugar -- plus 1 tablespoon sugar 2 large eggs 1 cup canned pure pumpkin 1 teaspoon vanilla extract 2/3 cup buttermilk 1/2 cup dried sweetened cranberries 1/2 cup coarsley chopped walnuts Makes: 1 loaf Preheat oven to 350F. Butter 9 1/4x5 1/4x3" loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar. Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. DO AHEAD:Can be made 2 days ahead. Wrap and store at room temperature. S(Internet address): https://www.bonappetit.com/recipe/cranberry-walnut-pumpkin-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 5g Fat (34.4% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 127mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1230 --------------- MESSAGE bread-bakers.v120.n001.4 --------------- Date: Wed, 01 Jan 2020 19:05:30 -0800 From: Reggie Dwork Subject: The Very Best Popovers * Exported from MasterCook * Rolls, The Very Best Popovers Recipe By :Kellie Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole milk 1/2 cup heavy cream 4 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking powder 6 large eggs -- room temperature 1 teaspoon vanilla extract The best dinner rolls! These popovers will wow guests! PREP: 10 MINUTES COOK: 50 MINUTES TOTAL: 2 HOURS Place the milk and cream in a saucepan over low heat. Heat until the milk is warm to the touch. In a large bowl, whisk together the flour, salt and baking powder. Crack the eggs into the bowl of an electric mixer fitted with the whisk attachment and beat for 3 minutes fluffy and light in color. Turn the mixer to low. Slowly add the milk and vanilla. Gradually add the flour to the egg mixture and beat on medium speed for 1 to 2 minutes. Allow the batter to rest for 1 hour at room temperature. Preheat the oven to 450F. Coat a popover pan or muffin tin with cooking spray and fill the popover cups almost to the top with batter. Place the popover pan on a baking sheet and transfer to the oven. Bake the popovers for 15 minutes. Reduce the heat to 375F and bake for an additional 30 to 35 minutes until the popovers are a deep golden brown on the outside. Remove the popovers from the pan and serve hot. NOTES: Popover pans are available at kitchen supply stores. Popovers do not freeze well. They are best baked and enjoyed the same day. Cal 255, Fat 8g, Carb 35g, Sod 353mg, Fiber 1g, Pro 9g S(Internet address): https://thesuburbansoapbox.com/the-very-best-popover-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 9g Fat (30.1% calories from fat); 10g Protein; 35g Carbohydrate; 1g Dietary Fiber; 128mg Cholesterol; 377mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0101 --------------- MESSAGE bread-bakers.v120.n001.5 --------------- Date: Thu, 02 Jan 2020 21:07:51 -0800 From: Reggie Dwork Subject: Buffalo Parmesan Breadsticks * Exported from MasterCook * Bread, Buffalo Parmesan Breadsticks Recipe By :Karen Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup warm water 1 Tbsp yeast 1 Tbsp honey 1 tsp salt 3 cups flour -- plus (about 1/2C more) 1/4 cup melted butter 1/4 cup Frank's Hot Sauce 1/2 cup Parmesan cheese -- or mozzarella or cheddar would be yummy Ranch Dressing -- Optional, for dipping A fast and easy recipe for homemade breadsticks that are covered in buffalo sauce and melted Parmesan cheese. Serve them hot and dip in buffalo ranch dressing for a super yummy snack or a side to a bowl of soup. Baking time: 10 to 12 mintues Preheat oven to 400F. In a bowl or mixer whisk together 3 cups of flour, yeast and salt. Add in honey and warm water (the water should not be boiling hot but not luke warm either…like the temperature that you wash your hands with). Mix into a dough. Knead until smooth (I use my bosch to knead it for me, but you can easily just do this with your hands). Add in 1 Tbsp of flour at a time until dough is no longer sticky (I think that I ended up adding in about 8 Tbsp). Line a cookie sheet with parchment paper. Place dough on parchment and roll out to cover the whole pan (or close). The dough will be about 1/4-1/2" thick. Using a pizza cutter cut the dough into long rectangles (I cut mine into 1" breadsticks). In a small bowl combine melted butter and hot sauce. With a pastry brush, brush the mixture over the breadsticks evenly until it's all used up. Sprinkle Parmesan over the breadsticks evenly. Bake for about 10 to 12 minutes. Serve with some ranch dressing that has a few drops of buffalo sauce in it. S(Internet address): https://www.365daysofcrockpot.com/buffalo-parmesan-breadsticks/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 5g Fat (27.4% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 281mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0102 --------------- MESSAGE bread-bakers.v120.n001.6 --------------- Date: Mon, 30 Dec 2019 14:26:52 -0800 From: Reggie Dwork Subject: Fresh Apple Cinnamon Scones * Exported from MasterCook * Scones, Fresh Apple Cinnamon Recipe By :King Arthur Flour Co. Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones 2 3/4 cups Unbleached All-Purpose Flour -- (326g) 1/3 cup granulated sugar -- (67g) 3/4 teaspoon salt 1 tablespoon baking powder 1 teaspoon ground cinnamon -- or Apple Pie Spice 1/2 cup cold butter -- (113g) 1/2 med apple -- chopped 1/2" pieces, 3/4C, skin on or off 3/4 cup cinnamon chips -- (113g) 2 large eggs 1 teaspoon vanilla extract 1/2 cup applesauce -- unsweetened preferred (128g) Topping 3 tablespoons coarse white sparkling sugar 1/2 teaspoon ground cinnamon "What are you making? It smells like a fall day..." That was the reaction the first time we baked these moist, flavorful scones. Fresh diced apple and cinnamon chips complement each other beautifully, flavor-wise; and a topping of crunchy, cinnamon-enhanced coarse sugar is the perfect foil to the scones' tender texture. PREP: 10 mins BAKE: 18 to 22 mins TOTAL: 58 mins Serving size: 1 scone (82g) In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the chopped apple and cinnamon chips. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick. To make the topping, stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F. Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days. Tips: Why freeze the scones before baking? Because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. To make free-form rather than wedge-shaped scones, increase the applesauce to 3/4 cup. Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a lightly greased or parchment-lined baking sheet. Bake the scones in a preheated 375F oven for about 30 minutes. Scones are best served warm. They're delicious as is, but add butter and/or jam (or apple butter), if you like. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350F oven for about 10 minutes. Cinnamon chips have become increasingly difficult to find over the years. Caramel chips or butterscotch chips are a good substitute. Or use 1/2C (71g) King Arthur Cinnamon sweet bits Note: Related blog https://www.kingarthurflour.com/blog/2012/10/05/1005-fresh-apple-cinnamon-scones-tis-the-season Cal 280, Fat 12g, Carb 38g, Sod 270mg, Fiber 1g, Pro 4g S(Internet address): https://www.kingarthurflour.com/recipes/fresh-apple-cinnamon-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 13g Fat (38.7% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 346mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1230 --------------- MESSAGE bread-bakers.v120.n001.7 --------------- Date: Fri, 03 Jan 2020 13:56:43 -0800 From: Reggie Dwork Subject: Seeded Miso Sweet Potato Bread * Exported from MasterCook * Bread, Seeded Miso Sweet Potato Recipe By :Ananda Eidelstein Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Posted Potatoes Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil -- plus 1 1/2 tsp. olive oil -- divided 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/2 cup pure maple syrup 2 tablespoons white miso paste 1 tablespoon pure vanilla extract 2 large eggs 1 medium sweet potato -- peeled and grated (1 1/2C) 1/2 cup raw shelled pumpkin seeds -- (pepitas) In the world of healthful breads, sometimes the concept is more exciting than the taste itself. Not so in the case of this loaded loaf, which has a full sweet potato folded into the dough, plus a heap of gut-friendly miso for savory umami flavor and antioxidant-rich pumpkin seeds which are also a source of healthy fats, magnesium, iron, and zinc. The result is a wonderfully moist and flavorful quick bread. Think of this as a just-sweet-enough remake of a sugary morning treat, giving you something just as healthful as it is delicious. Serve with a dollop of jam or a healthy smear of almond butter. Hands-On: 25 Mins Total: 2:50 Yield: 1 loaf Preheat oven to 350F. Brush an 8 1/2-by-4 1/2" loaf pan with 1 teaspoon of the oil. Whisk flour, baking powder, cinnamon, and salt in a bowl and set aside. Whisk maple syrup, miso, and vanilla in a large bowl. Whisk in eggs and 1/2 cup of the oil until well combined; fold in sweet potato. Gradually add flour mixture, stirring until just combined. Transfer batter to the prepared pan. Toss pepitas with remaining 1/2 teaspoon oil in a small bowl and sprinkle over batter in pan. Bake until a skewer inserted in the center of loaf comes out clean, 55 to 60 minutes. Let cool in pan, about 30 minutes. Remove bread from pan and transfer to a wire rack. Let cool completely before slicing. Store tightly wrapped at room temperature for up to 5 days. Review: I made this recipe last night. The result was a delicious snacking bread. I used a food processor to grate the sweet potato rather than a box grater. I worried that the long strands of sweet potato might affect the crumb. Thankfully it did not. The only change I would make next time is to chop the pepitas before adding them to the top of the loaf. The whole pepitas looked very pretty, but many of them 'popped' off when I sliced the bread. I also tried to give this recipe 5 stars (as KREVNES below) but was only able to give it 4 stars! Review: Fairly easy to make and really delicious. We were going crazy over the smell of the bread baking. I baked for 55 minutes, let it cool for 30 minutes in the pan and then 15 minutes on a wire rack before cutting. Turned out very moist with lovely, subtle flavors with the miso, maple syrup, and sweet potato. We loosely count our macros and this isn't too terrible for a little splurge; I cut the bread into 10 slices and each serving is 29g carbs, 17g fat, 5g protein; 285 calories. I will come back to this recipe come fall-time! (looks like the star rating may not be working properly--was trying to give this 5 stars) S(Internet address): https://www.realsimple.com/food-recipes/browse-all-recipes/seeded-miso-sweet-potato-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 14g Fat (45.9% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 286mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0103 --------------- MESSAGE bread-bakers.v120.n001.8 --------------- Date: Fri, 03 Jan 2020 17:18:16 -0800 From: Reggie Dwork Subject: Whole Wheat Pizza Dough * Exported from MasterCook * Dough, Whole Wheat Pizza Recipe By :Kellie Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Food Processor Italian Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup whole wheat flour 2 teaspoons active dry yeast 1 teaspoon granulated sugar 2 teaspoons kosher salt 1 1/2 cup hot water -- 110F 2 tablespoons extra virgin olive oil Fool proof and simple to make, this Whole Wheat Pizza Dough is nutty and perfect every time. PREP: 5 MINUTES TOTAL: 1:30 In the bowl of a food processor fitted with a dough hook, mix together the flour, yeast, sugar and salt. Slowly add the water and olive oil and continue mixing until the dough forms a ball and has pulled away from the sides. If the dough is too sticky, add flour 1 teaspoon at a time. Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap. Allow the dough to rest and double in size, approximately 1 hour. Transfer to a lightly floured surface and divide the dough into 2 equal pieces. Form each piece into a ball and allow to rest 10 minutes before rolling out. If storing for later, lightly coat each dough ball with olive oil and store in a zip top bag for up to 5 days. Cal 72, Fat 2g, Carb 11g, Sod 292mg, Fiber 2g, Pro 2g S(Internet address): https://thesuburbansoapbox.com/whole-wheat-pizza-dough/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 2g Fat (24.8% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 237mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0103 --------------- END bread-bakers.v120.n001 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved