Date: Mon, 10 Feb 2020 07:05:29 +0000 --------------- BEGIN bread-bakers.v120.n006 --------------- 01. Old-Fashioned Maine Sourdough Waffles (Reggie Dwork) 02. Boiled or Panfried Dumpling Dough (Reggie Dwork) 03. Basic Banana Muffins (Reggie Dwork) 04. Honey Wheat Bread (Reggie Dwork) 05. Homemade Hawaiian Sweet Bread (Reggie Dwork) 06. Seeded Whole Grain Soda Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n006.1 --------------- Date: Sun, 02 Feb 2020 21:10:08 -0800 From: Reggie Dwork Subject: Old-Fashioned Maine Sourdough Waffles * Exported from MasterCook * Waffles, Old-Fashioned Maine Sourdough Recipe By :King Arthur Flour Co Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter 1 cup Unbleached All-Purpose Flour -- (120g) 1 cup White Whole Wheat Flour -- (113g) 2 tablespoons sugar -- (25g) 2 cups buttermilk -- (454g) 1 cup sourdough starter -- unfed or discard, (227g) Batter 2 large eggs 4 tablespoons melted butter -- (57g) or 4 Tbsp vegetable oil, (50g) 3/4 teaspoon salt 1 teaspoon baking soda Sourdough and waffles are a match made in heaven, because sourdough creates a waffle that's airy and delicate. Its slight tang is an ideal complement for butter and syrup at breakfast, and the flavor is hearty enough to make a good match with savory toppings. This recipe is an ideal way to use starter you'd otherwise discard. PREP: 30 mins TOTAL: 8:30 SERVING SIZE: one 6" waffle, 95g For the starter: In a medium bowl, mix together the flours and sugar. Stir in the buttermilk and starter. Cover with plastic wrap and let sit at room temperature overnight. For the batter: Beat together the eggs, butter (or oil), salt, and baking soda. Stir into the starter; it will immediately start to form bubbles. Place a rack on a baking sheet, put it in the oven, and preheat it to 200F. Preheat a waffle iron, grease when hot, and cook according to the manufacturer's instructions, until the waffle is golden brown. Transfer the finished waffles to the oven to keep warm while you cook the remaining batter. Leftover waffles can be frozen for a few weeks, and reheated in the toaster. Tip: Waffle irons come in all shapes and sizes. This recipe makes 6 1/2 cups of batter, so you'll have a better idea of how many you can expect to get. A 7" Belgian style waffle uses about 3/4 cup of batter; a waffle that makes thinner, "standard" waffles uses about 1/2 cup and will yield more finished waffles. Cal 180, Fat 6g, Carb 26g, Sod 306mg, Fiber 2g, Pro 6g S(Internet address): https://www.kingarthurflour.com/recipes/old-fashioned-maine-sourdough-waffles-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 5g Fat (29.6% calories from fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 332mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0202 --------------- MESSAGE bread-bakers.v120.n006.2 --------------- Date: Mon, 03 Feb 2020 19:52:34 -0800 From: Reggie Dwork Subject: Boiled or Panfried Dumpling Dough * Exported from MasterCook * Dumpling Dough, Boiled or Panfried Recipe By :Helen You Serving Size : 24 Preparation Time :0:00 Categories : Asian Bread-Bakers Mailing List Fatfree Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/8 teaspoon kosher salt 3/4 cup lukewarm water 1 egg white Mix the Dough: Add the flour to a wide mixing bowl and stir in the salt. Stir in the water and egg white with your fingers. The flour will look shaggy, like biscuit dough; as the dough comes together, run an open palm around the edge of the bowl and fold the flour into the center, spinning the bowl with your other hand as you go, until it all forms a rough clump. It's fine if there are still pockets of dry flour. Knead the Dough: Coat your work surface with a fine dusting of flour and turn the dough out of the bowl. Dust your hands with flour and shape the dough into a fat log about the width of your hand. Knead the dough by pushing your hands and wrists into the log and rolling it forward. Then roll it back and push again. Repeat a few times until the log moves easily, adding more flour if it sticks, then spin the log 90 degrees, shape it into a horizontal log again, and knead a few more times, adding more flour if necessary. Use no more flour than you need to keep the dough from drying out. As you knead, the dough will get firmer and tougher with a texture reminiscent of a gummy bear. It's ready when it's smooth to the touch, like the surface of a pearl, not tacky, with no cracks or pockets of dry flour. There may be some lumps. Put the dough back in your work bowl and cover it with a sheet of plastic wrap. Let it sleep for 15 to 30 minutes. While it relaxes, you can prepare your filling. Knead Again: Dust your work surface with a little more flour, then knead it as before. Work out all those lumps; after kneading about ten times you should have satin-smooth dough that forms a clean ball you can easily push into, like the gel of a shoe insert. Portion the Dough: Form your dough into a log, dust a dough scraper with a little flour, and cut the dough into four equal sections. Roll each section into a log and chop it into six pieces for a total of twenty-four balls of dough, each about an inch in diameter. Toss the balls with a light coating of flour and cover with a lightly moistened towel. Roll the Dough Into Wrappers: Gently smash the balls of dough into flat disks, then lightly roll an Asian-style rolling pin across them to flatten them out a bit more. Hold one disk by its edge and firmly but gently roll your pin from the disk's edge to its center. Roll the same edge a few more times, using more pressure at the edge than at the center. Use your other hand to turn the dough disk and reveal a new edge of the disk; roll again. Continue until all edges are rolled out and the wrapper is about 3 to 4 inches in diameter. Hold your rolled-out wrapper up to a light. If you can see through it faintly, your wrapper is ready to go. Otherwise, keep rolling. Roll the edges to half the thickness of the center of the wrappers. As you get faster, you'll notice that all your active hand needs to do is roll the pin back and forth while your other hand just rotates the wrapper. As long as your hands stay in these fixed motions, you'll easily make even, round wrappers though they don't need to be perfectly uniform. Place freshly rolled wrappers under a lightly moistened towel to keep them from drying out. For Colored Dumpling Wrappers: If you'd like to make colored dumpling dough, refer to our instructions here. Add 1/2 pound of grated or chopped vegetables to a food processor or blender along with just enough of your 3/4 cup water to get the machine going. Slowly add the remaining water while blending on medium speed, then high, until you get a smooth purée. Because you're adding extra moisture to the dough, you'll need to compensate with 1 to 2 cups additional flour, incorporated in the two kneading rounds; the dough will show you how much flour it needs. Adding these additional ingredients means you can scale up your filling amounts or freeze extra dough for later, triple-wrapped in plastic wrap. Basic recipe: Most of Helen's dumpling wrappers begin with the same basic recipe: 2 cups of all-purpose flour, 3/4 cup of water, an egg white (for elasticity), and a pinch of salt. To turn any of these doughs technicolor, she adds a half-pound of vegetable purée to the mix, with the help of a blender or food processor. Source: "THE DUMPLING GALAXY COOKBOOK" S(Internet address): https://www.epicurious.com/recipes/food/views/boiled-or-panfried-dumpling-dough-helen-you-dumpling-galaxy-wrappers - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; trace Fat (2.4% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2020 - 0203 --------------- MESSAGE bread-bakers.v120.n006.3 --------------- Date: Wed, 05 Feb 2020 18:53:19 -0800 From: Reggie Dwork Subject: Basic Banana Muffins * Exported from MasterCook * Muffins, Basic Banana Recipe By :Lorna Greene Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 medium bananas 1 large egg -- room temperature 1/3 cup vegetable oil 1 teaspoon vanilla extract This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! Prep: 10 min. Bake: 20 min. +cooling In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. Bake at 375F for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Tips: Bananas are one of the most popular fruits. Many muffin recipes are made using the stirred batter technique. Dry and wet ingredients are combined in separate bowls, then mixed just until blended. The batter may even have some lumps. Garnishes such as cheese or veggies are gently folded in with as little mixing as possible. Light mixing ensures a tender finished product with a fine crumb, not one that is tough or chewy. Cal 209, Fat 7g, Carb 36g, Sod 209mg, Fiber 1g, Pro 2g Review: Very good muffin. I will definitely make these again. Review: I use whole wheat flour, sometimes 4 bananas and 1 cup of maple syrup instead of sugar. Love the simplicity and kids love them. Review: These are the best muffins ever. Will make again. Review: Quick, easy and delicious. I added some peanut butter and milk chocolate chips. Review: I was looking for a good, basic banana muffin recipe and this one fit the bill! So simple to make and just delicious. I threw some butterscotch chips into the batter because I needed to use them up. Next time I might try adding some peanut butter chips, although chips are not necessary since the muffins stand on their own. They're moist and delicious with lots of banana flavor. I did sprinkle some turbinado sugar on top of each muffin before baking. S(Internet address): https://www.tasteofhome.com/recipes/basic-banana-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 7g Fat (28.6% calories from fat); 2g Protein; 36g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 200mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0205 --------------- MESSAGE bread-bakers.v120.n006.4 --------------- Date: Wed, 05 Feb 2020 18:57:26 -0800 From: Reggie Dwork Subject: Honey Wheat Bread * Exported from MasterCook * Bread, Honey Wheat Recipe By :Judith Hanneman Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water 1 pinch sugar 4 1/2 tsp active yeast -- (BreadMachine/Instant Yeast) 1/2 cup honey 1/4 cup butter -- softened 3 tsp kosher salt 2 1/2 cups very warm water -- (120-130F) 4 1/2 cups whole wheat flour 2 3/4 cup bread flour -- (to 3 3/4C) The texture is the best part of this bread. It is not mealy like many breads that contain whole-grain flours. But because it does contain whole wheat flour, it is not light and airy-it's substantial. This is what makes it an excellent toasting bread. PREP: 90 mins COOK: 45 mins TOTAL: 2:15 Dissolve the yeast in the 1/4 cup of warm water in a large bowl; add the pinch of sugar. Let stand 10 minutes. If bubbles form the yeast is active and you may proceed with making the bread. Add to the bowl containing the yeast the 2 1/2 cups very warm water, the honey, the butter, the salt and 3 1/2 cups of the whole wheat flour. Mix with electric mixer until a dough forms that begins to leave the sides of the bowl*. Add the remaining 1 cup of whole wheat flour. Stir in 2 1/2 - 2 3/4 cups of the bread flour. Turn out on a lightly floured surface and knead in the remaining 1/2 - 1 cup of the bread flour. Knead for 5 to 10 minutes. *If your heavy-duty stand mixer has a dough hook, you may switch to that at the point you add the last of the whole wheat flour. If using the dough hook to knead, knead for 5 minutes after the last addition of the bread flour. Put about 1 tsp of oil in a large bowl. Add the dough and coat the bottom of it with the oil. Turn dough oil side up and cover with greased plastic wrap. Place in a warm, draft-free place to rise until double in bulk--about 30 to 45 minutes. I use the "oven rise" method since my house is drafty. To do this, turn on your oven and run for one minute after the heat begins to come up. Turn the oven off. This is the perfect temp for yeast dough rising. You may also put a pan of hot water under the bowl with the dough. When dough is doubled in bulk, punch down and divide into 2 balls. Shape each ball into a loaf and place in a well-greased 9 x 5 x 4" or 8 x 4 x 3" loaf pans. Cover with greased plastic wrap and allow to rise until double in bulk in a warm, draft-free place for 30 to 45 minutes. Preheat oven to 375F. Remove plastic wrap from the pans and bake loaves for 30 minutes. Reduce oven temp to 350F and bake for an additional 10 to 15 minutes. Loaves should sound hollow when tapped on the bottom. Remove from pans immediately and cool completely on a rack. S(Internet address): https://bakeatmidnite.com/honey-wheat-bread/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 2g Fat (13.1% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 172mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0527 --------------- MESSAGE bread-bakers.v120.n006.5 --------------- Date: Wed, 05 Feb 2020 19:01:47 -0800 From: Reggie Dwork Subject: Homemade Hawaiian Sweet Bread * Exported from MasterCook * Bread, Homemade Hawaiian Sweet Recipe By :Kimberly Danger Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packets active dry yeast 1/2 C. warm water 3 eggs 1 C. pineapple juice 1/2 C. water 2/3 C. sugar 1 tsp. vanilla 1/2 tsp. ginger -- optional 1/2 C. butter -- melted 6 C. white flour Many people are frightened at the thought of making homemade bread, but this recipe makes it simple. This easy Homemade Hawaiian Sweet Bread recipe is just like the store bought version and you can have a fresh loaf on the table in less than 2 hours! The sweetness of the pineapple juice gives a yummy sweet kick without overpowering the taste of the bread. Impress all your friends with sandwiches made on homemade bread or snack on a couple slices for a mid-day energy boost. Cook: 30 mins Total: 1:30 Mix yeast with 1/2 C. warm water. Let sit for 10 minutes until foamy. Combine yeast, eggs, pineapple juice, water, sugar, vanilla, butter in a mixer. Add in flour gradually. Dust a cutting board with flour and place the dough on it. Work dough in flour until it's no longer sticky. Split in two equal sections. Grease two cake rounds and place dough inside. Let the bread rise until doubled in size. Preheat oven to 350F. Bake for 25 to 30 minutes or until golden brown. Frugal Tip: Pineapple juice is not an ingredient I buy regularly, but occasionally I'll stumble upon a recipe that calls for it. I purchase a large can of pineapple juice and freeze what I don't need in ice cube trays for future use. That way, I was able to get the best value at the store without any drop going to waste. I can use it in this Hawaiian Sweet Bread recipe, marinades, slushies, etc. Source: "Copycat Recipes: Hawaiian Sweet Bread" S(Internet address): http://frugalbites.com/copycat-recipes-hawaiian-sweet-bread-recipe/ Yield: "8 to 10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 560 Calories; 14g Fat (23.3% calories from fat); 13g Protein; 94g Carbohydrate; 4g Dietary Fiber; 111mg Cholesterol; 147mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0413 --------------- MESSAGE bread-bakers.v120.n006.6 --------------- Date: Sun, 09 Feb 2020 22:53:20 -0800 From: Reggie Dwork Subject: Seeded Whole Grain Soda Bread * Exported from MasterCook * Bread, Seeded Whole Grain Soda Recipe By :Claire Saffitz Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup millet 1/4 cup quinoa 2 tablespoons amaranth 1 cup old-fashioned oats -- plus more for topping 2 1/4 cups buttermilk -- divided, plus more for brushing 1/2 cup water 1 Tbsp. vegetable oil -- plus more for pan 3 cups whole wheat flour 1 cup all-purpose flour 2 tablespoons flax seeds 1 tablespoon kosher salt 2 teaspoons baking soda 1/4 cup sunflower seeds -- plus more for topping 4 tablespoons unsalted butter -- cut into pieces 3 tablespoons brown rice syrup -- or mild-flavored (light) molasses Jeff & Reggie notes: We had no amaranth so we increased millet and quinoa to 3/8C each. We used Grandma's molasses. Grain and buttermilk mixture is too thick to simmer - we let it rest 12 hours. We used a 15" diameter salad bowl to mix the batter. Mixed a few turns with a spoon then switched to my hands. It's necessary to knead the dough some to make it uniform. You can do it all in the bowl if it's wide enough. The dough won't look very smooth, won't hold its shape, and is more than a bit sticky. We baked in a 9" non-stick pie pan without oil for 70 min. The bread is especially good toasted. This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8 to 12 hours. Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours. Preheat oven to 350F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky. Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190F, 55 to 70 minutes. Let cool in pan. Bread can be baked 2 days ahead. Store tightly wrapped at room temperature. Review: Love this recipe. Easy and very delicious. Review: Very hearty and tasty! I only was able to soak the ingredients for about 6 hours and that was fine. Used a 10" cast iron skillet, so the bread was more spread out and 70 mins was perfect baking time. Review: I love this recipe and really enjoy all the grains in it. I used my food processor to cut the butter into the dry ingredients, and then add the cooked buttermilk mixture and pulsed a few times more to mix together - which makes this bread very easy to prepare. I used a 2 inch deep 8-inch round pan and it took over 70 min. to get to 180 degrees. It was fully cooked and delicious. I found the crust to be hard just after the bread cools, but by the next day the crust texture is just right. I love to toast or reheat wedges in a toaster oven and serve with butter. My guests loved it. Review: I love this recipe! I've made it 5 times now and finally got around to reviewing it. It's very, first according to recipe, and then altering as I pleased, and it's very easy to make and versatile. I've altered the grains used based on what I have (barley, bulgur in place of millet; also teff) although if using barley or the like, precook it in the porridge mixture without the oats for ~half an hour with enough water and the cup of buttermilk to soften it, then add the oats after cooking. I generally add 2 tbsp olive oil in place of the vegetable oil called for, and it's a really good change. To make it a holiday breakfast bread, I used green pepitas on the outside and added fresh and/or dried cranberries or other dried fruit, a tsp of cinnamon and 1/2 tsp of cloves. I also added pumpkin purée to the porridge once, shredded carrots once, and added almond meal left over from making almond milk. If you keep the flour, soda, buttermilk constant, you have some freedom to alter the rest with good results. It does take a long time to bake. I've baked it as large round loaves as directed (80 to 90 minutes?), as regular loaves (60), mini loaves, and even in a jumbo muffin pan when I ran out of mini loaf pans. Review: Have made this bread twice, once with regular molasses and once with silan (date syrup) as I had no brown rice syrup. Both are good. I like that it's not sweet. I cut it in half & freeze one half, and it does freeze well. Only problem with recipe is that it does not specify whether or not to fill the pan with the batter after it's shaped into a ball, or to let it sit in the center of the pan. Also, the ingredients were expensive, but really worthwhile as the bread is so tasty. Toasted with cream cheese or butter, & cup of coffee, this is a great and complete breakfast. Review: Wow is this tasty! But it does take a long time to bake. I'm accustomed to baking soda bread on a baking sheet and not in a loaf pan or frying pan. The only substitution I made was to use Grandma's Original Molasses in place of the rice syrup. I'm thinking of toasting some slices later and topping with a feta/ricotta mixture to enjoy with some soup I just made. Yum! S(Internet address): https://www.epicurious.com/recipes/food/views/seeded-whole-grain-soda-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 7g Fat (25.9% calories from fat); 8g Protein; 36g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 551mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0207 --------------- END bread-bakers.v120.n006 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved