Date: Sat, 22 Feb 2020 06:32:07 +0000 --------------- BEGIN bread-bakers.v120.n008 --------------- 01. Zucchini Pineapple Bread (Reggie Dwork) 02. Molasses Flax Bread (Reggie Dwork) 03. Sprouted Wheat Vanilla Chai Bars (Reggie Dwork) 04. 7up Biscuits (Reggie Dwork) 05. Bread Machine 100% Whole Wheat Bread (Reggie Dwork) 06. Bread Machine Cheese 'N' Onion Bread (Reggie Dwork) 07. Bon Appetit's Best Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n008.1 --------------- Date: Tue, 11 Feb 2020 19:07:49 -0800 From: Reggie Dwork Subject: Zucchini Pineapple Bread * Exported from MasterCook * Bread, Zucchini Pineapple Recipe By :Paula Montenegro Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup whole wheat pastry flour 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon ground cinnamon 3 eggs -- room temp 1 cup granulated sugar 1/2 cup light brown sugar 2 teaspoon vanilla extract 1 cup vegetable oil 3 cups grated zucchini -- (about 2-3 medium) 1 cup pineapple -- crushed or chopped (drained) 1 cup walnuts With walnuts and some whole wheat flour, it is very easy to make and keeps really well. It can be also made into muffins or tube cake. Prep: 20 min Cook: 45 min Total: 1:05 Yield: 2 medium loaves Preheat oven to 350F. Grease two 9- by 5" loaf pans. I like to line them with a strip of parchment paper (aluminum foil works too) so it's easier to unmold. In a large bowl, stir together flours, baking powder, baking soda, salt and cinnamon. In another bowl, lightly beat together eggs, sugar, vanilla and oil. Add zucchini to wet ingredients and mix well. Add flour mixture and stir. Stir in pineapple and walnuts and mix well. Pour batter into prepared pans. Smooth tops. Bake for 50 to 60 minutes, or until loaf springs back when lightly touched. Cool on wire rack before unmolding. Notes: Zucchini: grate it with a coarse grater (large holes) or in the processor, as I do. Be careful not to make a zucchini paste if processing them. But make sure they are minced. This recipe doesn't work well if you coarsely chop the zucchini. You can use only all-purpose or cake flour, but I think that adding a part whole wheat flour makes it richer. Make sure it is superfine for best results. I use one that is almost as fine as all-purpose. If you use a coarser whole wheat flour the bread will have a denser texture. I tried this recipe both with canned and fresh pineapple. The former gives better results, but, if you want to use fresh fruit anyway, the bread will still be very good but less sweet and with less depth of flavor. Make sure it is finely chopped. Wwalnuts are perfect for this recipe, but pecans work just as well. I haven't tried it with any other nut, though I think macadamias and hazelnuts would probably work. You can keep this bread keeps for one or two days at room. But be careful if the room is hot since fruits ferment and ruin the bread. If that is the case I suggest you keep it in the fridge, well wrapped. You can also freeze it, well wrapped, for a month. I like to cut it before freezing and take out as many slices as I need. Then warm it in the oven or toast it. Making zucchini pineapple muffins. Simply follow the recipe and use regular muffin tins with or without paper liners. Fill them 3/4 full. It yields a lot, like 24 regular muffins, so consider halving it or be prepared to freeze some. Eat them plain or with a sprinkling of powdered sugar if you enjoy a sweeter muffin. Cal 336, Fat 20g, Carb 37g, Sod 95mg, Pro 5g S(Internet address): https://vintagekitchennotes.com/zucchini-pineapple-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 19g Fat (49.8% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 125mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0728 --------------- MESSAGE bread-bakers.v120.n008.2 --------------- Date: Tue, 11 Feb 2020 19:18:22 -0800 From: Reggie Dwork Subject: Molasses Flax Bread * Exported from MasterCook * Bread, Molasses Flax Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp yeast -- (30 mL) 1 1/4 cups water -- (300 mL) 1 tsp granulated sugar -- (5 mL) 1 cup buttermilk -- (250 mL) 2 Tbsp canola oil -- (30 mL) 1/4 cup molasses -- (60 mL) 1/4 cup maple syrup -- (60 mL) 2 tsp salt -- (10 mL) 1 cup flax meal -- (250 mL) 3 cups whole wheat flour -- (750 mL) 3 cups all-purpose flour -- (750 mL) Flax meal can either be purchased vacuum packed from a Health Food Store or you can grind flax seeds in a coffee grinder for immediate use. Grind only what you will use because it goes rancid quickly. Sprinkle yeast over warm water and sugar and let stand in warm place for 10 minutes or until yeast is dissolved. When dissolved stir in buttermilk, canola oil, molasses, syrup, salt and flax meal. Add 3 cups (750 mL) of whole wheat flour and 2 cups (500 mL) of white flour to form a sticky dough. Knead for 8 - 10 minutes while working in the remaining 1 cup (250 mL) flour. Put in oiled bowl, turn to oil top and let rise until double in size. Punch down, divide in half and either shape into round loaves on baking sheets or put in two 5x9" (13x13cm) loaf pans. Let rise again. Bake at 375-400F (190-200C) for 30 minutes. Mix a mixture of 1 Tbsp. (15 mL) melted margarine and 1 Tbsp. (15 mL) maple syrup and brush baked loaves. Dust with corn meal. Cal 202, Fat 3g, Carb 39g, Sod 308mg, Fiber 4g, Pro 7g S(Internet address): https://www.canolainfo.org/recipes/molasses-flax-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 6g Fat (19.5% calories from fat); 8g Protein; 46g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 291mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1222 --------------- MESSAGE bread-bakers.v120.n008.3 --------------- Date: Sun, 16 Feb 2020 18:56:37 -0800 From: Reggie Dwork Subject: Sprouted Wheat Vanilla Chai Bars * Exported from MasterCook * Bars, Sprouted Wheat Vanilla Chai Recipe By :King Arthur Flour Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Desserts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BARS 227 g sprouted wheat flour -- (2C or 8 oz) 1 teaspoon baking powder 1/4 teaspoon salt 7 g chai spice -- Note* (4 tsp or 1/4 oz) 149 g unsalted butter -- (2/3C or 5 1/4 oz) 425 g light brown sugar -- (2C or 15 oz) 2 large eggs 14 g vanilla extract -- (1 Tbsp or 1/2 oz) TOPPING 35 g granulated sugar -- (3 Tbsp or 1 1/4 oz) 3/4 teaspoon chai spice -- Note** 14 g unsalted butter -- melted (1 Tbsp or 1/2 oz) Sprouted Wheat Vanilla Chai Bars are a sweet, spiced version of a blondie. The bars are moist and chewy due to the addition of brown sugar. Covered with a layer of butter and chai-spiced sugar, the crunchy top and dense interior provide a contrast in textures. The recipe yields two dozen bars. With plenty to go around, these bars are a sweet treat to bake and share with family and friends, or perhaps as a token of compassion. Note*: or 1 1/4 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon cardamom, 1/2 teaspoon cloves, 1/4 teaspoon finely ground white pepper, and 1/2 to 1 teaspoon orange zest Note**: or 3/8 teaspoon cinnamon + 3/8 teaspoon ginger PREP: 20 mins. BAKE: 17 mins. to 25 mins. TOTAL: 45 mins. Serving Size 1 square, 42g TIPS: If the bars have a particularly big bubble that doesn't fall while the bars are baking, gently press it down with a spatula when the pan comes out of the oven. For a more elegant bars, omit the sugar topping and drizzle them with some melted white chocolate. The bars will improve in flavor and texture when left to rest, covered, overnight. Preheat the oven to 350F (180C). Lightly grease a 9" x 13" pan. In a medium bowl, whisk together the flour, baking powder, salt, and chai spice until well blended. Set aside. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and heat, stirring constantly, until the mixture comes together and forms a fairly smooth, shiny paste, about 3 to 5 minutes. Transfer the hot mixture to a medium bowl and allow it to cool for 5 minutes, stirring occasionally. Mix in the eggs and vanilla. Add the flour mixture and stir until well combined; the batter will be stiff. Spread the batter evenly into the prepared pan. Bake the bars for 17 to 21 minutes (for chewy bars) or 23 to 27 minutes (for cakier bars), until a toothpick inserted in the center comes out with a few moist crumbs clinging to it; the top crust will have risen and fallen. Remove the bars from the oven and allow them to cool for 15 minutes. For the topping, mix together the sugar and chai spice in a small bowl. Gently brush the melted butter evenly over the surface of the warm bars, then sprinkle on the spiced sugar, shaking and tilting the pan to distribute the sugar evenly. Allow the bars to cool completely, then cut them into squares. Cal 162, Fat 6g, Carb 27g, Sod 58mg, Fiber 2g, Pro 2g S(Internet address): https://www.pastryaffair.com/blog/sprouted-wheat-vanilla-chai-bars - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 6g Fat (33.1% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0605 --------------- MESSAGE bread-bakers.v120.n008.4 --------------- Date: Fri, 21 Feb 2020 21:44:18 -0800 From: Reggie Dwork Subject: 7up Biscuits * Exported from MasterCook * Biscuits, 7up Recipe By :Beatriz Duran Serving Size : 24 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Bisquick baking mix 1 cup sour cream 1 cup 7-up 1/2 cup melted butter Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit/cookie cutter. Melt butter in bottom of cookie sheet pan or 9"x13" casserole dish. Place biscuits on top of melted butter and bake at 425F for 12-15 minutes or until brown. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 9g Fat (54.7% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 279mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0803 --------------- MESSAGE bread-bakers.v120.n008.5 --------------- Date: Fri, 21 Feb 2020 21:51:06 -0800 From: Reggie Dwork Subject: Bread Machine 100% Whole Wheat Bread * Exported from MasterCook * Bread Machine 100% Whole Wheat Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 3 cups whole wheat flour 1 1/2 teaspoons salt 1 1/2 tablespoons white sugar 1 1/2 tablespoons nonfat dry milk powder 1 1/2 tablespoons margarine 1 1/4 cups warm water -- (110F/45C) Some wheat bread recipes are hard to make, but this isn't one of them, thanks to the use of your bread machine Prep: 5 min Bake: 3 hr Total: 3:05 Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Whole Wheat or Basic Bread setting. Press Start. S(Internet Address): http://allrecipes.com/recipe/6963/good-100-whole-wheat-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 2g Fat (14.4% calories from fat); 5g Protein; 22g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 289mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. NOTES : 2017 - 1219 --------------- MESSAGE bread-bakers.v120.n008.6 --------------- Date: Fri, 21 Feb 2020 21:55:00 -0800 From: Reggie Dwork Subject: Bread Machine Cheese 'N' Onion Bread * Exported from MasterCook * Bread Machine Cheese 'N' Onion Bread - Zo Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb loaf: -- (1 lb loaf): 1 1/4 cups water -- (1/2C) 4 1/4 cups bread flour -- (2C) 2 tablespoons sugar -- (1 1/2T) 2 teaspoons salt -- (1/2t) 10 1/2 tablespoons butter -- (1T) 2 teaspoons active dry yeast -- (1t) Add: 1 1/4 cups shredded cheddar cheese -- (1/4C) 1/3 cup chopped red onion -- (2T) Note: Adjustments may be required for baking this bread in other models of the bread machines. Attach kneading blade(s). Measure ingredients precisely and add to the baking pan in the order listed, except for the cheese and onion. Make sure that the yeast does not touch the liquid. Place the baking pan into the Home Bakery, close the lid and plug the power cord into the outlet. Select the BASIC setting for your particular model. Press START. When add beeps sound, open the lid, add the cheese and onion, and close the lid. When baking completes, press and hold the START/RESET button. Take out the baking pan using oven mitts and gently shake the loaf out. Let bread cool and serve. Source: "Zojirushi Bread Machine" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 11g Fat (41.4% calories from fat); 7g Protein; 29g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 400mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0812 --------------- MESSAGE bread-bakers.v120.n008.7 --------------- Date: Fri, 21 Feb 2020 22:22:31 -0800 From: Reggie Dwork Subject: Bon Appetit's Best Bread * Exported from MasterCook * Bread, BA's Best Recipe By :Claire Saffitz Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Poolish: 1/8 teaspoon active dry yeast 3/4 cup whole wheat flour -- plus, 117g 2 tablespoons whole wheat flour 2/3 cup rye flour -- 75g 6 tablespoons all-purpose flour -- preferably high protein around 11%, 42g Dough: 3/4 cup whole wheat flour -- 103g 3 cups all-purpose flour -- preferably high protein around 11%, 412g 2 tablespoons kosher salt -- 17g rice flour -- plus all-purpose flour -- a 50/50 mix cornstarch -- for dusting This bread has a nutty flavor and intense chew; it makes toast that's a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake. If you want bread on Saturday, start Wednesday night. Bake it anytime Saturday. Poolish: Combine yeast and 300g (1 1/4 cups) room-temperature water in the bowl of a stand mixer. Take the temperature of your kitchen - between 72F and 74F is ideal for fermentation. If your kitchen is running hot, use cool water. If it's a bit colder, use warm water. Add all the flours and mix with a wooden spoon until no dry spots remain. Cover with plastic wrap and let sit at room temperature until poolish is mature (surface will be very bubbly), 14 - 18 hours. Drop a pinch of poolish into a small bowl of room-temperature water. If it floats, it's mature, and you're good to go. If it sinks, wait 30 minutes and test again. Dough: Combine 300g (1 1/4 cups) room-temperature water into poolish with a sturdy wooden spoon. Add whole wheat flour and 412g (3 cups plus 1 Tbsp.) all-purpose flour and mix until no dry spots remain. Cover dough with plastic wrap and let sit 2 hours. (This process, called autolysis, starts to develop the all-important gluten, giving the dough structure and chew.) Evenly sprinkle salt over dough, then add 65g (1/4 cup plus 1 tsp.) room-temperature water and mix with dough hook on medium-low speed. The dough should start to develop a shape and cling to hook after a minute or two. Increase speed to medium-high and mix until almost all the dough clings to hook and clears the sides of the bowl, 8 - 12 minutes. Cover with plastic wrap and let sit 15 minutes to let dough relax. Turn out dough on a clean surface. Holding a flexible bench scraper in one hand, quickly lift dough eye-level then slap it down on surface in one swift, deliberate motion. As you propel dough downward, let it fall off the ends of your hands and fold over onto itself; the dough will be sticky, but it will want to stick to itself more than your hands. Start slowly to avoid flying dough bits, then increase the intensity of your motion as the dough starts to firm up. Slap and fold 10 - 12 minutes, occasionally scraping bits of dough from surface with bench scraper. (If you're not slightly winded by the time the dough is ready, you're doing it wrong.) This important step builds gluten and strengthens the dough, which helps give the finished loaf a nice open crumb. Pinch off a small piece of dough and stretch it between your thumbs and index fingers on both hands. The dough should be able to stretch thin enough to let light through without breaking. If it splits or tears, the gluten is not yet developed enough. Continue slapping and folding another 2 minutes and test again. Place dough in a large clean bowl and cover with plastic wrap; let sit 30 minutes. Starting from one side, use a bench scraper to lift edge of dough, stretching it up and out of the bowl at least 12" and shaking back and forth to encourage lengthening, then fold back onto itself. Rotate the bowl 90F. Repeat stretching process 3 more times, rotating the bowl after each turn. Cover and rest another 30 minutes. Repeat process 2 more times, resting dough 30 minutes in between each full turn. (This rebuilds gluten and feeds the yeast during fermentation.) Cover dough with plastic wrap and let sit in a warm spot until nearly doubled in size, 30 - 60 minutes. Dough should look puffed and bubbly on the surface. To test if your dough is fermented, poke it with an oiled finger. The dough should spring back slowly but still hold a slight indentation. Turn out dough onto a lightly floured (use all-purpose) surface and do a final series of 4 folds, bringing edges into the center. Turn dough over, using bench scraper to help you, so seam side is down. Lightly dust with more flour and cover with a kitchen towel. Let rest until dough is puffed and surface is dotted with a few bubbles, 20 - 50 minutes. Line a 9" round colander with a clean kitchen towel and dust towel with an even layer of rice flour. Uncover dough and dust with a bit more all-purpose flour. Use bench scraper to push edges of dough toward the center to gather into a ball. Cup scraper and free hand around far side of dough and gently pull ball toward you, dragging dough several inches across work surface and rotating slightly. Repeat dragging motion several times, occasionally moving dough back to center of surface. The friction against the surface will help tighten the gluten over the dough, creating a smooth dome. Lightly flour top of dough, turn over with bench scraper, and quickly transfer, seam side up, to prepared colander; cover with plastic. Chill 1 - 2 days. The longer the bread sits, the more complex the flavor will be, but don't chill longer or the yeast may die. Place an oven rack in lower third of oven and set a 3 1/2 - 5 1/2-qt. Dutch oven in center of rack. Set your oven as high as it will go (you want it between 450F and 500F). Let pot preheat at least 40 minutes. (If the handle on the lid is made of plastic, unscrew, remove, and plug hole with a small piece of foil.) Uncover dough and dust surface with rice flour. Cut a round of parchment paper so it's slightly larger than dough; place over top. Remove pot from oven and set on stovetop. Working on stove next to Dutch oven, invert dough onto a plate (parchment side will be down). Use a lame or a razor blade taped to an ice-pop stick to slash dough in desired pattern, using swift and deliberate strokes to cut at least 1/2" deep into dough. Working quickly and wearing mitts on both hands, slide dough and parchment into center of pot. Cover pot and bake bread 15 minutes. Remove lid and continue to bake, rotating pot halfway through, until crust is very well done - approaching the edge of burnt - 30 - 40 minutes. Carefully transfer bread to a wire rack. When it's cool enough to handle, remove parchment. Resist the temptation to cut into that just-out-of-the-oven loaf. Trust us. You want to wait at least a couple of hours so the starches in the bread have time to set. This gives the bread a better texture. If you're dead set on eating it warm, reheat part of the loaf in a 300F oven (which will also revive the crust), then slice. Source: "bonappetit.com" S(Internet address): http://www.bonappetit.com/recipe/bas-best-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; trace Fat (3.3% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 628mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2016 - 0201 --------------- END bread-bakers.v120.n008 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved