Date: Sat, 25 Jan 2020 09:04:39 +0000 --------------- BEGIN bread-bakers.v120.n004 --------------- 01. Swirled Pumpkin Yeast Bread (Reggie Dwork) 02. Honey-Squash Dinner Rolls (Reggie Dwork) 03. Socca (Reggie Dwork) 04. Orange Ricotta Pancakes (Reggie Dwork) 05. Cranberry Walnut Oat Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n004.1 --------------- Date: Mon, 20 Jan 2020 17:27:01 -0800 From: Reggie Dwork Subject: Swirled Pumpkin Yeast Bread * Exported from MasterCook * Bread, Swirled Pumpkin Yeast Recipe By :Shirley Runkle Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole wheat flour 2 cups quick-cooking oats 2/3 cup packed brown sugar 2 packages active dry yeast -- (1/4 oz each) 2 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons salt 1 teaspoon sugar 4 1/2 C bread flour -- (to 5C) 1 1/2 cups warm water -- (120 to 130F) 1 cup canned pumpkin 1/3 cup canola oil 1/3 cup unsweetened applesauce 2 large eggs 1/2 cup raisins FILLING: 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/4 cup butter -- softened light recommended I call this my "hostess gift" pumpkin bread, but it's fantastic for any occasion at all. Swirls of cinnamon sugar make every slice irresistible. Prep: 45 min. + rising Bake: 50 min. + cooling Makes: 2 loaves (16 slices each) In a large bowl, mix first seven ingredients and 2 cups all-purpose flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120-130F. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining all-purpose flour to form a firm dough. Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour. Mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9" rectangle. Spread each with 2 tablespoons butter to within 1/2" of edges and sprinkle with 1/4 cup brown sugar mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in greased 9x5" loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350F. Bake until golden brown, 50 to 60 minutes. Cool 10 minutes before removing from pans to wire racks to cool. Cal 202, Fat 5g, Carb 36g, Sod 130mg, Fiber 3g, Pro 5g Review: Wonderful. I made the two loaves (adding a bit more cinnamon as other reviewers suggested). When cooled, I put a thin coating of vanilla icing and waited until that set. I then sliced each loaf into slices, places pieces of waxed paper between slices and stored in freezer baggies. I was able to pull as many slices as I needed while frozen, let thaw and yummy fresh bread at all times. Oh, I did use the golden raisins as that is what we prefer. I want to try it with craisins next time I make it. (which will be soon). Review: Excellent. I omitted the raisins though. Review: Everyone loved this recipe! I cut the softened butter together with the brown sugar and cinnamon. I omitted the raisins in one loaf and added them to the filling on the second. Both turned out great. Review: No doubt this is an A-1 recipe! I did, however, have the same problem as one other poster; my crust was chewier than I anticipated. Next time I will definitely reduce the amount the butter. There is no need to use a 1/4 cup. That is entirely too much butter to slather on two loaves of bread. I'd reduce to 2 tablespoons. I may add a bit more cinnamon to the brown sugar/cinnamon mix. I did have to cover mine with foil during the last 20 minutes. And I used the leftover melted butter to put a very light coating on the tops after it came out of the oven. Excellent recipe though. Definitely a keeper! Thanks for posting!! Review: I read the review suggestions before I started. I whipped up the ingredients and kneaded without adding the raisens. I didn't allow to raise, instead I divided and rolled dough out like for cinnamon rolls and topped with butter, pumpkin pie spice(not cinnamon), brown sugar, raisens and chopped pecans. Roll up like for cinnamon rolls. Pinch and roll under ends.Put into greased loaf pans. Cover with damp towel and Allow to raise for 1 hour. I put a pan of hot water in the oven, under the loaf pans to help speed up the raising process. Cook at 350 degrees for 55 minutes, brushing top of loaves with melted butter after 30 minutes. I also used cream cheese frosting diluted with milk to spread on top of loaves. This turned out to be a delicious keeper and very substantial tasting with the pumpkin, whole wheat, raisens and nuts! enjoy. Review: Wow, this bread was really delicious. I made it and I was expecting a couple of peices for breakfast the next day, but my family got to it before I had a chance and left me at least one peice aha but they all loved it. My mom said it was best fresh, but I drizzled honey over it and heated it up the next day and it was still moist and delicious! I recommend this recipe Review: I loved this bread! Exactly what I had in mind! I will add cinnamon and maybe nutmeg to the pumpkin pie spice because that just wasn't "spicy" enough for me. Also I think adding walnuts to the cinnamon sugar swirl. This would also make some decadent seasonal french toast. Super easy and very rewarding recipe; thanks!! Question: I really love this bread, the taste and texture is great. The only thing i didn't like was the crust. It was really thick and chewy, I found myself leaving the crusts behind and just eating the middle. Any tips for a thinner, less chewy crust?? Review: Made the recipe exactly as stated but baked in three 8 1/2" loaf pans for approximately 40 min. It was the perfect size to share. I was able to give two and keep one. I will definitely make more during the holidays. Review: Just finished making these loaves today.. Easy to make and my house smelled Devine..it's a keeper!!! A+++ Review: To everyone wondering about using real pumpkin, I live where we cannot buy canned pumpkin . . . I've only ever used pumpkin that I've cooked and mashed myself. I drain excess liquid out and just measure out the exact amount called for in the recipe. Freezing cooked pumpkin in 1 cup amounts works too, but drain excess watery liquid before using. Hope this helps Review: Oh my house smells divine after making these loaves today. After reading the reviews I also added pecans to my bread as well as the raisins. For the 3 cups whole wheat flour I used two graham flour and 1 cup rye flour. I wondered how it would turn out. Turned out beautifully. My bread is more the same color as a typical pumpkin bread would be- not sure if it is because of the darker flours I used or what. I couldnt wait to cut off that first slice and enjoy- very good still warm. To the reviewer who wanted to use a whole pumpkin- just prepare the pumpkin as you would squash bake it and scoop out the pulp then measure your 1 cup of fresh pumpkin. If using a can of pumpkin and do not know what to do with the left over- try using it in the awesome pumpkin and black bean chili recipe- its really good. Review: This was a lot of work and made a lot of dough. I forgot to add in the raisins so sprinkled them on top of the cinnamon/sugar mixture.Next time I will also add some toasted pecans.I ONLY BAKED THIS FOR 45 MINUTES. It had a wonderful crust. Another 10 minutes and it would have been burned on the bottom.The second loaf will be given as a hostess gift.cinnamon/sugar mixture. Next time I will also add some toasted pecans. I wasn't sure at first if this would proof but put it in my top oven while the bottom oven was preheating and it was fine.I only baked it for 45 minutes. I will bake it for a little less next time. I did have a nice crust. I will save the second loaf for a hostess gift too. Review: Great recipe and wonderful bread. The only change I made was to replace the raisins with toasted, chopped pecans. Fabulous toasted!! S(Internet address): https://www.tasteofhome.com/recipes/swirled-pumpkin-yeast-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 5g Fat (21.0% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 125mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0120 --------------- MESSAGE bread-bakers.v120.n004.2 --------------- Date: Mon, 20 Jan 2020 18:05:11 -0800 From: Reggie Dwork Subject: Honey-Squash Dinner Rolls * Exported from MasterCook * Rolls, Honey-Squash Dinner Recipe By :Marcia Whitney Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each) 2 teaspoons salt 1/4 teaspoon ground nutmeg 6 C all-purpose flour -- (to 6 1/2C) 1 1/4 cups 2% milk 1/2 cup butter -- cubed 1/2 cup honey 12 ozs frozen mashed winter squash -- thawed (about 1 1/3C) 1 large egg -- room temperature, lightly beaten Poppy seeds -- salted pumpkin seeds or pepitas, or sesame seeds These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. Prep: 40 min. + rising Bake: 20 min. In a large bowl, mix yeast, salt, nutmeg and 3 cups flour. In a small saucepan, heat milk, butter and honey to 120-130F. Add to dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Divide between 2 greased 9" cast-iron skillets or round baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375F. Brush tops with beaten egg; sprinkle with seeds. Bake until dark golden brown, 20 to 25 minutes. Cover loosely with foil during the last 5 to 7 minutes if needed to prevent overbrowning. Remove from pans to wire racks; serve warm. Tips: Feel free to substitute 1 1/3 cups canned pumpkin or your own mashed butternut or acorn squash for the frozen version. Try baking these in a cast-iron skillet for a beautiful, rustic presentation Cal 186, Fat 5g, Carb 32g, Sod 238mg, Fiber 1g, Pro 4g Review: Awesome dinner rolls! Super fluffy and flavourful. A definite keeper! Review: Excellent! Next time I will bake them at 350 for a little longer because the inside was still slightly doughy. But they were oh-so-delicious! Review: Fantastic! Everyone loved these dinner rolls at Thanksgiving Dinner! Didn't tell the kids they had squash in them until after they gobbled them up! Review: These are delicious! They are a great color, light and fluffy, and a nice dough to work with. I've also made these with half white flour and half whole wheat flour and that worked out great as well. S(Internet address): https://www.tasteofhome.com/recipes/honey-squash-dinner-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 5g Fat (22.0% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0120 --------------- MESSAGE bread-bakers.v120.n004.3 --------------- Date: Mon, 20 Jan 2020 18:24:33 -0800 From: Reggie Dwork Subject: Socca * Exported from MasterCook * Socca Recipe By :Taste of Home Test Kitchen Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chickpea flour 1 cup water 2 tablespoons extra virgin olive oil -- divided 3/4 teaspoon salt Optional toppings: Za'atar seasoning sea salt flakes coarsely ground pepper -- and additional extra virgin olive oil Socca is a traditional flatbread from Nice, France. It's common to see it cooked on grills as street food, served chopped in a paper cone and sprinkled with salt, pepper or other delicious toppings. Bonus: It's gluten-free. Prep: 5 min. + standing Cook: 5 minutes In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. Meanwhile, preheat broiler. Place a 10" cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour bater into the hot pan and tilt to coat evenly. Broil 6" from heat until edges are crisp and browned and center just begins to brown, 5 to 7 minutes. Cut into wedges. If desired, top with optional ingredients. Tips: To make chickpea flour: Add dried chickpeas to food processor. Cover and process until powdery, 2 to 3 minutes. Sift through fine sieve into a bowl. Add larger pieces left in sieve to coffee or spice grinder; process until powdery. Cal 113, Fat 6g, Carb 12g, Sod 298mg, Fiber 3g, Pro 4g S(Internet address): https://www.tasteofhome.com/recipes/socca/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 6g Fat (50.3% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 277mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : 2020 - 0120 --------------- MESSAGE bread-bakers.v120.n004.4 --------------- Date: Fri, 24 Jan 2020 16:13:45 -0800 From: Reggie Dwork Subject: Orange Ricotta Pancakes * Exported from MasterCook * Pancakes, Orange Ricotta Recipe By :Brehan Kohl Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 large egg 1 cup part-skim ricotta cheese 3/4 cup 2% milk 1/2 teaspoon grated orange zest 1/2 cup orange juice 1/4 cup butter -- melted 1/2 teaspoon vanilla extract Maple syrup and confectioners' sugar -- optional These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice. Prep/Total: 30 min. Serving size: 3 pancakes In a bowl, whisk the first five ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup and confectioners' sugar. Cal 449, Fat 19g, Carb 54g, Sod 654mg, Fiber 1g, Pro 15g Review: I made these for Christmas brunch alongside some scrambled eggs. The whole family loved them. I will say, due to the ricotta, these are dense and filling pancakes but great for Christmas morning! Review: The ricotta gives these a great texture, love the orange flavor. They freeze and reheat well. They'd also be amazing with blueberries added. Definitely will be making these again! Review: I would like to try making these without the 3 T sugar. They are sweet even before topping with Maple syrup. But then again; they are good on their own without the maple syrup. Review: These were delicious! I made them with one tiny change; I used skim milk because that's what I always buy. They still turned out rich and tasty. Review: These were delicious and the whole family loved them. The ricotta adds a great texture. Review: These were wonderful, especially since they could be eaten without syrup which i do not eat. good with carmelized ham or bacon. Worth a second try. Review: Delicious and light. I used lemon peel and juice, and used a third whole wheat flour. Perfect for a special occasion. Review: i loved these pancakes, when I make them again, I will use more orange zest and more orange juices , instead of the milk, but they are wonderful heated up in the toaster oven or toaster. These are not light pancakes, they are moist and a more solid pancakes, but they are great. Review: What a wonderful breakfast treat. Loved them so much that 2 of us ate the entire batch! I used the zest of the entire orange for more flavor. Also can substitute orange juice for the milk and they are even tastier. Can't wait to make again! Review: Great pancakes. For a more orange taste, I added a couple of tablespoons of frozen concentrated orange juice or make a simple homemade orange syrup to go with the original recipeIngredients:1/2 cup frozen orange juice concentrate1/3 cup cup granulated sugar1/3 cup butterPreparation:In small saucepan, combine the orange juice concentrate, sugar, and butter. Warm the mixture up on low heat and stir continuously until the sugar has dissolved. Remove from heat and cool. Store in refrigerator. Warm before use. Use syrup to drizzle over pancakes and waffles in place of maple syrup. Review: These pancakes are fabulous! I serve them with cinnamon, orange, honey butter. They are a real treat on Sunday after church! Review: These pancakes are f-a-b-u-l-o-u-s. As they have delightful orange flavor, we skipped the maple syrup and enjoyed with butter and powdered sugar. Light and fluffy too! Just delish Review: These are the best pancakes I've ever made. My whole family raves about them. I have also made them with pancake or bisquit mix (just remove the flour, baking powder, baking soda and salt and replace it with the same amout of biscuit/pancake mix). They still taste great and are now super fast and easy! These pancakes won't disapoint! Review: The BEST pancakes I've EVER made. They were light, fluffy and melt-in-your-mouth heaven! I have to admit that my variation adds more calories, but I had to use what I had at hand: 1/2 & 1/2, just orange juice but no zest, and whole milk ricotta and extra vanilla. This caused me to have to add more 1/2 & 1/2 because the resulting batter was too thick. So, I estimated how much more I needed to get the right batter consistency and did my blending with a wisk to incorporate air into the batter. The resulting pancakes were incredible! I'll be using this again...only next time w/part-skim ricotta and 2% milk and adding the zest. Just using the juice didn't give it that extra orange umph that it could have used. I didn't miss it in this time, but I want to taste a bit more orange. The zest will do that. 5 stars for this recipe!! Review: Also added chopped pecans to half the batter. Very moist. S(Internet address): https://www.tasteofhome.com/recipes/orange-ricotta-pancakes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 6g Fat (38.0% calories from fat); 5g Protein; 18g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0124 --------------- MESSAGE bread-bakers.v120.n004.5 --------------- Date: Fri, 24 Jan 2020 19:49:08 -0800 From: Reggie Dwork Subject: Cranberry Walnut Oat Bread * Exported from MasterCook * Bread, Cranberry Walnut Oat Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast 3 cups bread flour 1 cup old-fashioned rolled oats 2 tsp ground cinnamon 1 tsp salt 1 cup water -- + 2 Tbsp water 1 Tbsp vegetable oil -- or canola oil 1/3 cup honey 1 cup chopped walnuts 1 cup dried cranberries Honey butter -- for serving What's more festive than cranberry bread? Oh but there's more than just cranberries in this gorgeous loaf. How about some crunchy walnuts, hearty oats, and the usual fall suspect of cinnamon? Makes: 1 loaf In the bowl of a stand mixer, combine yeast, one cup flour, oats, cinnamon and salt. In a large measuring cup (or small bowl), combine water, oil and honey. Heat in microwave in 30 second intervals until it reaches 120-130F. Add liquid ingredients to the dry mixture in the mixing bowl. Using paddle attachment, beat on medium speed for 4 minutes. Switch to the dough hook and gradually add in the remaining flour and knead for 5 to 7 minutes or until smooth and elastic. Add in the walnuts and cranberries and knead gently by hand until combined. Place dough in a lightly oiled bowl and turn to grease the dough ball. Cover and let rise for one hour or until doubled. Lightly grease a 9x5" loaf pan, set aside. Place dough on lightly floured surface and punch down to remove air bubbles. Roll into a 14x7" rectangle. Starting with the short side, roll up tightly to form a roll. Pinch edges and ends to seal. Place in preapred loaf pan. Cover with a clean towel and let rise until indentation remains after touching, about 30 minutes. Meanwhile, preheat oven to 375F. Bake for 30 to 40 minutes or until the top is golden brown. Remove from pan and let cool completely. Slice (toast if desired) and serve with honey butter. S(Internet address): https://www.thespiffycookie.com/2013/11/27/cranberry-walnut-oat-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 6g Fat (27.8% calories from fat); 6g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0124 --------------- END bread-bakers.v120.n004 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved