Date: Sun, 08 Mar 2020 06:47:35 +0000 --------------- BEGIN bread-bakers.v120.n010 --------------- 01. Lemon-Blueberry Sheet-Pan Pancake (Reggie Dwork) 02. Almond Flour Banana Bread (Reggie Dwork) 03. Cinnamon Polenta Pancakes (Reggie Dwork) 04. Cheddar Biscuits (Reggie Dwork) 05. Chocolate Hazelnut Quinoa Bread (Reggie Dwork) 06. Country French Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n010.1 --------------- Date: Mon, 02 Mar 2020 20:34:14 -0800 From: Reggie Dwork Subject: Lemon-Blueberry Sheet-Pan Pancake * Exported from MasterCook * Pancake, Lemon-Blueberry Sheet-Pan Recipe By :Betty Crocker Kitchens Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Original Bisquick baking mix 1 cup milk 2 eggs -- slightly beaten 1/4 cup granulated sugar 3 tablespoons butter -- melted 2 tablespoons lemon zest 1 cup fresh blueberries 1/2 cup blueberry spreadable fruit 1/4 cup toasted sliced almonds -- if desired 1 tablespoon powdered sugar Skip the griddle! This fluffy, sweet oven-baked pancake will save you from flipping cakes for everyone. Instead, mix up the batter and bake off this sheet pan-sized pancake in the oven. While cooks will appreciate the efficiency of this recipe, everyone around the table will appreciate its flavor. The combination of fresh blueberries and lemon zest provides a pleasant, slightly tangy contrast to the sweet blueberry preserves and pancake base. This well-balanced flavor is appealing to adults and still plenty kid-friendly, too. So, whether it's Christmas morning and you don't want to miss a minute of the new-toy joy, or you're just trying to streamline the breakfast routine, it's worth adding this to your recipe box. Prep: 15 MIN Total: 35 MIN Serving Size: 3 Pancakes Heat oven to 425F. Line 15x10x1" jelly roll pan with foil; spray with cooking spray. In large bowl, beat Bisquick mix, milk, eggs, granulated sugar and melted butter with whisk until blended. Stir in 1 tablespoon of the lemon zest. Spread in pan. Top with blueberries. Bake 6 minutes. Spoon teaspoonfuls of blueberry spreadable fruit over pancake batter. Bake 7 to 11 minutes longer or until golden brown and toothpick inserted in center comes out clean. Sprinkle with powdered sugar. Top with almonds. Top with remaining 1 tablespoon lemon zest. To serve, cut 6 rows by 4 rows. For each serving, place 3 pancakes on individual serving plate. Expert Tips: If you're able to buy smaller blueberries, we really prefer them in this recipe, as they tend to get juicier in the oven and might even burst for a pretty, saucy look. Use a small mesh sieve to sprinkle the pancake with powdered sugar before serving. For an extra-pretty presentation, hold your sieve higher - about 2 feet above the pancake - to create an even dusting of powdered sugar. This sheet-pan pancake is delicious without syrup. But if you can't eat pancakes without it, there's nothing wrong with serving this alongside a jug of syrup. Cal 280, Fat 9g, Carb 46g, Sod 360mg, Fiber 1g, Pro 5g Question: Can this be made with Heart Healthy Bisquick? Response: We haven't tested this recipe with the hearty healthy version, but you could certainly try! Let us know how it turns out. Review: Looks so very good....and who doesn't love lemon and blueberries? I think I would buy an extra pint or 2 of blueberries and make a syrup with them to pour over the pancake. S(Internet address): https://www.bettycrocker.com/recipes/lemon-blueberry-sheet-pan-pancake/799b686a-4134-4fa7-b35d-ac055ce7bfe4 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 13g Fat (44.2% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 428mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0301 --------------- MESSAGE bread-bakers.v120.n010.2 --------------- Date: Tue, 03 Mar 2020 22:11:52 -0800 From: Reggie Dwork Subject: Almond Flour Banana Bread * Exported from MasterCook * Bread, Almond Flour Banana Recipe By :Vered DeLeeuw Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Low Fat Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray -- for the pan (I used avocado oil spray) 3 large eggs 3 large very ripe bananas -- well mashed (1.5C) 1 tablespoon vanilla extract 2 tablespoons honey* -- Note 2 cups blanched finely ground almond flour 1 tablespoon ground cinnamon 1/4 teaspoon coarse kosher salt 1 teaspoon baking soda Fragrant, wholesome and comforting, this paleo almond flour banana bread is just perfect as a tasty breakfast or a filling snack. Keto option included! Prep: 15 mins Cook: 50 mins Rest: 2 hrs Total: 3:05 Preheat oven to 350F. Line a small loaf pan (8.5 X 4.5") with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil. In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener. Gradually whisk in the almond flour, cinnamon, kosher salt, and finally the baking soda. Whisk until smooth. Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter. Bake the banana bread until browned and set, and a toothpick inserted in its center comes out dry, 40 to 50 minutes. Using the excess parchment paper as handles, carefully remove the banana bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate. Cool the bread completely on the cooling rack, about 2 hours. Slice it into 12 slices, and serve. NOTES: *For a keto version: Use just two bananas; replace the honey with 2 tablespoons of any sugar-free sweetener or the equivalent in stevia; and bake the bread for just 30 to 40 minutes (the batter will be drier with just two bananas). The keto version has 150 calories, 10 grams of carbs and 3 grams of fiber per slice. Cal 172, Fat 11g, Carb 15g, Sod 147mg, Fiber 3g, Pro 6g S(Internet address): https://healthyrecipesblogs.com/paleo-banana-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 11g Fat (56.3% calories from fat); 6g Protein; 14g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0303 --------------- MESSAGE bread-bakers.v120.n010.3 --------------- Date: Sat, 07 Mar 2020 20:13:51 -0800 From: Reggie Dwork Subject: Cinnamon Polenta Pancakes * Exported from MasterCook * Pancakes, Cinnamon Polenta Recipe By :Marisa May Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Main Dish Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 150 g all-purpose flour -- (1 1/4C) 150 grams cornmeal -- (3/4C) coarse 1 tablespoon sugar 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup lowfat buttermilk 2 large eggs -- beaten 1/4 cup olive oil 1/4 cup water The Good News Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein. Time: 30 MIN In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm. Cal 416, Fat 18g, Carb 54g, Fiber 4g, Pro 11g S(Internet address): https://www.foodandwine.com/recipes/cinnamon-polenta-pancakes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 469 Calories; 18g Fat (33.9% calories from fat); 12g Protein; 65g Carbohydrate; 4g Dietary Fiber; 108mg Cholesterol; 446mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1114 --------------- MESSAGE bread-bakers.v120.n010.4 --------------- Date: Sat, 07 Mar 2020 21:16:45 -0800 From: Reggie Dwork Subject: Cheddar Biscuits * Exported from MasterCook * Biscuits, Cheddar Recipe By :Krystle Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 473 milliliters All-purpose Flour -- (2C) 9 7/8 milliliters Baking Powder -- (2 t) 2 1/2 milliliters Baking Soda -- (1/2 t) 4 7/8 milliliters Sugar -- (1 t) 3 2/3 milliliters Salt -- (3/4 t) 296 milliliters Cheddar Cheese -- (1 1/4C) 59 1/8 milliliters Chives -- (1/4C) 118 milliliters Butter -- (8 T) 237 milliliters Buttermilk -- (1C) Flaky and tender biscuits with tons of cheese. The perfect side dish for any meal! Prep: 15 mins Cook: 10 mins Preheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir in cheese and chives. Cut in butter with a pastry cutter or 2 forks. Slowly stir in buttermilk. Dough is ready when it begins to pull away from the sides of the bowl. Do not over mix. You want the dough to be stiff. Flour a cutting board and dump biscuit dough from bowl onto it. Knead batter for several minutes. Work the dough into a square that is about 1 1/2" thick. Use a round cookie cutter cut as many biscuits as you can. Place the biscuits on the sheet pan. Place in oven and bake until tops are golden brown and crisp, about 10 to 15 minutes. Sprinkle with more finely sliced fresh chives to garnish if desired. S(Internet address): https://tastykitchen.com/recipes/breads/cheddar-biscuits-4/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 14g Fat (53.4% calories from fat); 7g Protein; 21g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 530mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0401 --------------- MESSAGE bread-bakers.v120.n010.5 --------------- Date: Sat, 07 Mar 2020 21:20:07 -0800 From: Reggie Dwork Subject: Chocolate Hazelnut Quinoa Bread * Exported from MasterCook * Bread, Chocolate Hazelnut Quinoa Recipe By :Bob's Red Mill Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread 2 cups Quinoa Flour 1 cup Gluten Free 1-to-1 Baking Flour 2 tsp Cardamom 1 tsp Baking Soda 1 tsp Baking Powder 1/2 tsp Kosher Salt 3 Tbsp Unsalted Butter 1/4 cup Honey 2 cups Whole Milk -- room temperature 1 Tbsp Apple Cider Vinegar 1 tsp Vanilla Extract 1 cup Tricolor Quinoa -- Note 2/3 cup Raw Hazelnuts -- roughly chopped 1/3 cup Dark Chocolate Chips -- optional 1/3 cup Milk Chocolate Chips -- optional Glaze 3 Tbsp Butter 3 Tbsp Honey 1 Tbsp Hemp Seed Hearts This bread is made with all natural sweeteners and is a great protein-packed breakfast option for those who are gluten free. Note: about 1/3 cup dry quinoa, cooked to package directions Notes: If the bread is looking like it's browning too quickly while baking, tent the top with foil for remaining baking time. This bread will keep in an airtight container at room temperature for two days. PREP: 10 minutes COOK: 50 to 60 minutes MAKES: One 9" loaf Preheat the oven to 400F and grease a 9" loaf tin with oil. Set aside. In a large bowl, add the quinoa flour, 1-to-1 baking flour, cardamom, baking soda, baking powder and salt. Stir to combine. In a small microwave-safe bowl, add the butter and honey. Place in the microwave for 30 seconds, or until the butter has melted. Add to the dry ingredients, along with the milk, apple cider vinegar and vanilla. Stir to combine. Fold in the precooked quinoa, hazelnuts, dark chocolate and milk chocolate chips. Spread the mixture into the pan. Place in the oven and bake for 50 to 60 minutes, or until a skewer comes out clean. Remove the bread from the oven and grasp both sides of the parchment to remove it from the pan. Place the loaf (with the parchment) on a cooling rack and, while it begins to cool, make the glaze. Preheat a saucepan on medium heat. Add butter and honey, and whisk to combine. Add hemp hearts and continue to stir constantly for 2 minutes while glaze gently bubbles. Remove from heat and immediately spoon over the top of the warm bread. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/chocolate-hazelnut-quinoa-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 259 Calories; 10g Fat (35.0% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0630 --------------- MESSAGE bread-bakers.v120.n010.6 --------------- Date: Sat, 07 Mar 2020 21:34:11 -0800 From: Reggie Dwork Subject: Country French Bread * Exported from MasterCook * Bread, Country French Recipe By :Chef Lionel Vatinet Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Stand Mixer Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups unbleached unbromated white bread flour 1 1/2 teaspoons fine sea salt 1 1/2 teaspoons instant yeast 1 1/4 cups water -- plus 2 tablespoons water Cornmeal -- for dusting Country French Bread is classic all-purpose bread-great for sandwiches, delicious for morning toast, and a wonderful loaf to set at the center of the table. This is the style of bread that appeared on the table throughout my childhood, and it has never lost its appeal. It is frequently used to make croutons and breadcrumbs and also as a thickener for soups, sauces, and dressings. It has a crisp, crackling crust with a firm crumb that doesn't fall apart when buttered or covered with a sandwich filling. For the home baker, it is best baked on a stone under a stainless-steel bowl, as are most of my recipes. Although I recommend mixing and kneading by hand, Country French Bread can also be made in a heavy-duty electric stand mixer. Editor's Note: This five-ingredient Country French Bread is a deliciously rustic and versatile homemade bread recipe that's suitable for many occasions. You've likely seen crusty, chewy bread like this gracing the tables of upscale restaurants, but you can easily make it at home and serve it with any meal - breakfast, lunch, or dinner. It takes less than four hours to bake, making this a great bread recipe to serve up on the weekend! Makes: 1 boule Total: under 4 hours Scale all of the ingredients. Place the flour in a large mixing bowl. Add the salt and yeast, making sure that they do not touch each other. Using your hands, bring the dry ingredients together. Once blended, quickly form a well in the center of the mix. Take the temperature of the water (it should be 82F to 84F for hand mixing, or 65F to 70F for an electric mixer) and record it in your Dough Log. Immediately begin adding the water to the well in a slow, steady stream, rotating the bowl with one hand while simultaneously mixing the water into the dry ingredients with your other hand. Stop often as you work to scrape the bowl and your fingers with your bowl scraper, making sure that all of the ingredients have been gathered into the dough mass. The bowl should be quite clean. The dough will be soft, slightly wet, and extremely sticky. Pinch off a bit of dough and taste to see whether you have forgotten the salt. If so, add it now and mix for another minute or so to fully incorporate it into the dough. The dough should just be beginning to come together. When the dough begins to come together, use your bowl scraper to scrape the dough out onto your work surface, taking care not to leave any dough behind. The dough will still be very, very sticky. Do not give in to your temptation to add more flour, since that will alter the flour ratio of the dough. Stick with it; you can do it. The end result will prove it. Hold your hands, palms facing up, at opposite sides of the dough mass that are closest to your body. Slide your fingers, still facing up, under the dough and lift the dough an inch or so from the work surface. Squeeze your thumbs and index fingers together to form a tight "OK" sign through the dough. While holding the "OK" sign, continue to curl your thumbs and index fingers tightly together to pinch off a portion of dough. Working as quickly and smoothly as you can, continue lifting and pinching the dough mass using the same technique, moving up the dough mass in approximately 1" to 1/2" increments, approximately 5 to 7 times, until you have gone through the entire mass. You should begin to feel the dough coming together. Remember, your hands are your memory-really get the feel of the dough as it comes together. Turn the dough a quarter turn and continue lifting, pinching, and turning the dough until it begins to take on an identifiable shape and is less and less sticky. Don't give up; keep working the dough without adding additional flour, and it will begin to take shape. This can take anywhere from 5 to 15 minutes. Remember, do not add any flour to speed the process. Use your scraper to keep incorporating all of the dough into the mass. The dough is sufficiently kneaded when it can be formed into a ball. You do not want a stiff, dry dough; you want a soft, pliable mass that still holds its shape. To form the dough into a ball, using both hands, lift it up from the front and fold it over and onto itself in one swift motion, quickly dropping it down on the work surface. Repeat this process 4 to 5 times until a ball forms. At all times, use the scraper to ensure that you are gathering all of the dough. Touch the dough with the back of your hand to make sure that it is no longer sticky. If it is sticky, use the OK-sign pinching method to knead up and down the dough once or twice more, quickly folding the dough over itself 4 to 5 times. Touch the top of the dough again to ensure that it is no longer sticky. If it is, repeat the folding process until it is no longer sticky. At this point, you should take the dough temperature and record it, along with the time, in your Dough Log. It should be between 72F and 80F. If it is not, make the necessary adjustments. It is particularly important that you record the time you finish this step as you will need to note the time required for the first (bulk) fermentation, in this case about 1 hour. Lightly dust a large bowl (preferably glass to allow observation of the process) with flour. The bowl should be large enough to allow the dough to rise without coming in contact with the plastic wrap that will cover it. Transfer the dough ball to the bowl, smooth side up, taking care to retain the round shape of the dough. Cover the bowl loosely with plastic wrap. Place the bowl in a warm (75F to 80F), draft-free place until the dough has doubled in volume, about 1 hour. Since you are making just 1 loaf, skip to Step 5! If the dough is very sticky, lightly flour your hands, but do not add more flour to the dough. If the dough adheres to the table, use your bench scraper to lift it up; do not pull and stretch the dough. You can, at this point, give a light dusting of flour to the work surface. With the palm of your hand, lightly press the dough into a rectangle. Then, using your hands, gently pick up the dough to make sure it is not sticking to the work surface. Carefully form the dough into a boule. Place the shaped dough in its final fermentation spot-a banneton, a couche, or a rimless baking sheet, carefully following the directions for the appropriate preparation of whatever vessel you are using. Lightly flour the top of the dough to ensure that the plastic wrap does not stick to it. Transfer to a warm (75F to 80F), draft-free place. Record the time in your Dough Log, as well as the exact time required for the final fermentation in your Dough Log, and set your timer. It should take about 1 hour for the final proofing; however, you should keep a close eye on the dough, because if it is overproofed it will be unusable. If you are using the stainless-steel bowl method for baking, about 30 minutes before you are ready to bake, move one oven rack to the lowest rung and remove the other. Place a large baking stone on the rack, and preheat the oven to 450F. To determine whether the dough is ready to be baked, uncover it and gently make a small indentation in the center of the dough with your fingertip. If the indentation slowly and evenly disappears, the bread is ready to bake. Place the dough, seam side down, on a cornmeal-dusted bread peel or the back of a sheet pan lightly coated with cornmeal. For a rustic look, lightly dust the top of the loaf with flour. Working quickly with a lamé or single-edged razor blade, score the top of the loaf in a traditional manner or use your own signature score. Cut in quick decisive slashes, marking into the dough by no more than 1/8". Carefully slide the loaf, top side up, onto the center of the stone, taking care to not touch the hot surface. Quickly cover with the stainless-steel mixing bowl. It should be tall enough to allow the dough to rise comfortably. Immediately close the oven door. Bake for 10 minutes; then, using the point of a small, sharp knife, pop up the bowl and, using oven mitts, carefully remove and set the hot bowl aside. Continue to bake at the same temperature for about 30 minutes or until the bread is a deep golden brown. S(Internet address): https://www.cookstr.com/Bread-Recipes/Country-French-Bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 1g Fat (4.3% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 237mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 0514 --------------- END bread-bakers.v120.n010 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved