Date: Mon, 03 Feb 2020 00:59:43 +0000 --------------- BEGIN bread-bakers.v120.n005 --------------- 01. Janet's Black Bottom Cupcakes (Reggie Dwork) 02. Sweet Potato Spice Muffins (Reggie Dwork) 03. Pretzel Focaccia (Reggie Dwork) 04. Olive Oil Crackers with Sea Salt and Herbs (Reggie Dwork) 05. Rustic Rye Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n005.1 --------------- Date: Sat, 25 Jan 2020 17:02:59 -0800 From: Reggie Dwork Subject: Janet's Black Bottom Cupcakes * Exported from MasterCook * Cupcakes, Janet's Black Bottom Recipe By :Woman's Day Kitchen Serving Size : 60 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cream cheese 1 large egg 1 c. granulated sugar 3/4 tsp. kosher salt 1 c. mini-chocolate chips 1 1/2 c. all-purpose flour 1/4 c. unsweetened cocoa 1 tsp. baking soda 1/2 c. canola oil 1 tsp. white vinegar 1 tsp. pure vanilla extract Highlighted in a special Mother's Day article featuring recipes from the moms of Woman's Day staffers, these tiny cupcakes pack a decadent punch, with the flavors of chocolate cake and cheesecake all wrapped up in one bite. PREP: 35 mins TOTAL: 1:15 Heat oven to 350F. Line mini-muffin tins with paper liners. Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir in the chocolate chips. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated. Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each). Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate. Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes. S(Internet address): https://www.womansday.com/food-recipes/food-drinks/recipes/a11673/janets-black-bottom-cupcakes-recipe-122922/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 4g Fat (51.6% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0125 --------------- MESSAGE bread-bakers.v120.n005.2 --------------- Date: Mon, 27 Jan 2020 16:44:36 -0800 From: Reggie Dwork Subject: Sweet Potato Spice Muffins * Exported from MasterCook * Muffins, Sweet Potato Spice Recipe By :Barry C. Parsons Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Muffins/Rolls Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups sugar 2 eggs 1/2 cup cooking oil 1 cup sweet potato -- mashed or pureed 1 1/2 cups flour 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 1 1/2 tsp cinnamon 1 tsp allspice 1/4 tsp cloves 1 tsp ground ginger 1/2 tsp ground cardamom 1 cup golden raisins -- optional Sweet Potato Spice Muffins - such a quick & easy recipe for moist, delicious muffins and a perfect use for leftover sweet potatoes too! Note: The recipe should also make about 6 jumbo sized muffins. prep: 10 MINUTES cook: 20 MINUTES total: 30 MINUTES In a large bowl, mix together the sugar, eggs cooking oil and sweet potato. Sift together the flour, salt, baking powder and all of the spices and fold into sweet potato mixture. Finally fold in the raisins, if you are using them. Spoon batter into 12 greased or paper lined muffin tins. Bake at 350F for about 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Cal 262, Fat 10g, Carb 40g, Sod 264mg, Fiber 2g, Pro 4g S(Internet address): https://www.rockrecipes.com/sweet-potato-spice-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 10g Fat (35.3% calories from fat); 3g Protein; 39g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 250mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0127 --------------- MESSAGE bread-bakers.v120.n005.3 --------------- Date: Tue, 28 Jan 2020 17:34:45 -0800 From: Reggie Dwork Subject: Pretzel Focaccia * Exported from MasterCook * Focaccia, Pretzel Recipe By :Amiel Stanek Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/4 cups all-purpose flour -- (780g) 2 Tbsp. Diamond Crystal salt -- or 1 Tbsp. Morton kosher salt 1 tsp. active dry yeast 1 Tbsp. cold unsalted butter -- plus 3 Tbsp. unsalted butter -- melted 2 Tbsp. vegetable oil -- or other neutral oil 2 Tbsp. baking soda flaky sea salt -- or Pretzel salt Focaccia may be the easiest, most foolproof bread to make at home - no sourdough starter, no complicated spreadsheets full of percentages to worry about, no mixer required. The only nonnegotiable is making the dough the night before you plan to bake, which helps to develop flavor. What makes it "pretzel," you ask? Brushing the surface of the dough with a baking soda-water mixture alkalizes the exterior, producing a deeply browned crust with a pretzel's signature slightly bitter twang. You can eat it as is, or serve it with a spread - sausage, sauerkraut, pickles, grainy mustard, and mayo - for DIY sandwiches. Makes: one 18x13" pan Whisk flour, kosher salt, and yeast in a large bowl until well combined. Gradually add 3 1/2 cups warm water a few big splashes at a time, stirring with a wooden spoon to incorporate, until a thick batter forms. Continue to stir aggressively for a minute or so to get any lumps out. Cover bowl and chill at least 12 hours and up to 2 days. Grease an 18x13" sheet pan generously with 1 Tbsp. cold butter, making sure every corner and side is covered. Drizzle oil onto pan and spread with your hands until every surface is covered. Using a rubber spatula or plastic bench scraper, turn dough out onto sheet pan. Using your hands, gently spread dough in an even layer to edges of pan. Place baking soda in a small bowl or mug and slowly pour 1/2 cup boiling water over, stirring to combine with a pastry brush. (Heads up: It'll get foamy!) Generously brush entire surface of dough with baking soda solution; set aside remaining baking soda solution. Let dough rise in a warm place until nearly doubled in size, bubbly, and loose-feeling, which can take anywhere between 30 minutes to over 1 hour, depending on the temperature of your kitchen and the season. Place a rack in center of oven; preheat to 475F. Gently brush dough with reserved baking soda solution (you may not use it all). Bake 10 minutes. Rotate pan from front to back and brush focaccia with 3 Tbsp. melted butter; sprinkle generously with pretzel salt. Continue to bake until top is deeply browned (like a pretzel!) and underside looks browned and crispy when pried up with a spatula, about 10 minutes longer. Let cool slightly. Using a fish spatula or other flexible metal spatula, release focaccia from pan and transfer to a wire rack. Let cool completely. S(Internet address): https://www.bonappetit.com/recipe/pretzel-focaccia - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 6g Fat (21.1% calories from fat); 6g Protein; 43g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 1455mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : 2020 - 0128 --------------- MESSAGE bread-bakers.v120.n005.4 --------------- Date: Thu, 30 Jan 2020 20:19:17 -0800 From: Reggie Dwork Subject: Olive Oil Crackers with Sea Salt and Herbs * Exported from MasterCook * Crackers with Sea Salt and Herbs, Olive Oil Recipe By :Adapted by Chris Scheuer from Ottolenghi: The Cookbook Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus extra for dusting 1 teaspoon baking powder 1/2 cup water 2 1/2 tablespoons extra virgin olive oil -- plus extra for brushing 1/2 teaspoon fine sea salt 1 teaspoon paprika 1/4 teaspoon black pepper flaky salt -- I use Maldon fresh herbs dried herbs -- poppy seeds, Note Olive Crackers with Sea Salt and Herbs - a shatteringly crisp, super delicious cracker recipe from one of London's most famous cafes. Note: sesame seeds, dried spices, za'atar are some of the endless possibilities for toppings Total: 2:59 In a large bowl, or the bowl of a Kitchen Aid mix the flour baking powder, water, olive oil, salt and pepper. With the dough hook, mix (or mix by hand) the dough for 5 to 6 minutes until it comes together in a ball. Wrap in plastic wrap and leave it to rest for an hour at room temperature. Line 2-3 trays with baking parchment. Preheat the oven to 425F. Make walnut sized balls and roll them out as thinly as you can into long, oval shapes. Place the rolled out crackers on a baking sheet lined with parchment paper, brush generously with olive oil and sprinkle with a bit of flaky sea salt (I love Maldon), fresh herbs, dried herbs, poppy seeds, sesame seeds, za'atar, etc. Bake for 5 to 6 minutes, or until the crackers are golden brown in color. Allow to cool, then store in an airtight container. Note: It's important to keep them tightly sealed but if it's very humid and the crackers get a bit stale tasting, just pop them back in the oven for about 10 minutes at 225F and they'll be good as new! Review: I made these today and put everything topping on them Very easy and tasty. I patted the dough down into a rectangle and cut strips length wise and then sideways to have 20 rectangles then pressed them in my tortilla press Easy peezy that way. Question: These sound delicious and quite simple the only labor intensive part is rolling out the dough - how many would you say, walnut size pieces of dough? I will definitely try these and take a look at this book on amazon if it's posted. Thanks for sharing! Response: How many crackers this recipe makes - ALOT! I didn't count but I would guess at least twenty fist-sized crackers. You can also make some of the crackers and keep the dough in the fridge for a few days and prepare the rest another day! I think you'll really love these! Review: Super simple to make. This is so timely with the holiday season coming soon. S(Internet address): https://thecafesucrefarine.com/olive-oil-crackers-with-sea-salt-and-herbs/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 2g Fat (27.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0130 --------------- MESSAGE bread-bakers.v120.n005.5 --------------- Date: Thu, 30 Jan 2020 20:21:19 -0800 From: Reggie Dwork Subject: Rustic Rye Bread * Exported from MasterCook * Bread, Rustic Rye Recipe By :Holly Wade Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 1 3/4 cups warm water -- (110 to 115F), divided 1/4 cup packed brown sugar 1/4 cup light molasses 3 tablespoons caraway seeds 2 tablespoons canola oil 1 tablespoon salt 1 3/4 cups rye flour 3/4 cup whole wheat flour 2 1/2 cups all-purpose flour -- (to 3C) This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. Prep: 25 min. + rising Bake: 30 min. + cooling Makes: 2 loaves (12 slices each) In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in 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 and let rise in a warm place until doubled, about 1 1/2 hours. Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 1/2 hours. Preheat oven to 350. Bake until golden brown, 30 to 35 minutes. Remove from pan to wire racks to cool. Editor's Note: For caraway topping, brush loaves with an egg white beaten lightly with water before baking; sprinkle with caraway seeds. Cal 118, Fat 2g, Carb 24g, Sod 298mg, Fiber 2g, Pro 3g Review: So - nice rye flavor,nice, crisp crust and soft interior texture. The only thing bringing to four stars was that it's a bit too sweet for our tastes. I hesitated about putting the full amount of sweeteners in & wish I had followed my instincts. I would make this again, but reduce the sweeteners. Now, I did modify this to make it more of a whole-grain bread. I increased the whole wheat flour to 2 1/4 cups, added a 1/4 cup of vital wheat gluten, and used about 3/4 cup of AP flour to bring it to the right consistency. I add these notes in case there are others, like me, who like to minimize the use of white flour. It came out fantastic! Rose nicely and looks very pretty.To answer the question about it not being two full loaves - if you are using standard loaf pans, that is correct. A standard loaf of bread usually uses 3 cups of flour; the total flour in this is about 5. I put mine in bannetons & baked them on a stone, and it made two nice-sized but smaller than average loaves. Review: This bread is easy and tasty. it came out perfect and is worth the effort. Review: Outstanding bread, easy to make, and always gone in a flash! Review: This bread is excellent! I've made it in a bread machine on dough cycle. I've made it into a loaf in an extra large loaf pan. I've also used full flavored molasses when I didn't have light molasses. Everyone that's tasted it has loved it. Review: Made this recipe yesterday for thr first time. I love it!! It did take 1 1/2 hours for the first rise. I didn't have light molasses so I used honey. The bread is moist, texture is excellent. This will be my rye bread recipe from now on. Review: My husband says this is the best bread recipe we have ever made and trust me we have baked a great number of breads. We made this exactly as recipe states. Review: I just made this recipe and next time will leave out the caraway seeds. I only used 2 T. this time but don't think it needs any (and besides my husband doesn't like them). I mixed everything by hand in the large mixing bowl and then put the dough hook on when I added the remaining flour (which was only 1/2 cup). I did NOT knead by hand but let the dough hook work for about two minutes then just left the dough covered in the bowl and put into the microwave with a pitcher of very hot water (to proof). Baked on parchment paper for 35 minutes and it turned out great! Thanks for sharing your recipe! Source: "Originally published as Rye Bread in Healthy Cooking February/March 2010" S(Internet address): https://www.tasteofhome.com/recipes/rustic-rye-bread/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 2g Fat (12.0% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0611 --------------- END bread-bakers.v120.n005 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved