Date: Mon, 13 Apr 2020 03:17:23 +0000 --------------- BEGIN bread-bakers.v120.n015 --------------- 01. Blueberry Muffin Bars (Reggie Dwork) 02. Pull Apart Nutella Filled Pumpkin Bread (Reggie Dwork) 03. Bulgar Wheat Apple Cider Walnut Bread (Reggie Dwork) 04. Icebox Butterhorns (Reggie Dwork) 05. English Muffin Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n015.1 --------------- Date: Mon, 06 Apr 2020 01:13:43 -0700 From: Reggie Dwork Subject: Blueberry Muffin Bars * Exported from MasterCook * Bars, Blueberry Muffin Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Desserts Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 1 3/4 cups quick-cooking rolled oats 3/4 cup all-purpose flour 3/4 cup whole-wheat flour 3/4 cup packed brown sugar -- see Tip 1 teaspoon apple pie spice 1/2 cup light butter -- 1 stick 1/2 cup coarsely chopped slivered almonds 1 cup sugar-free blueberry preserves 1/2 teaspoon almond extract With all the supersize muffins out there, portion control can be a challenge. These let you enjoy the flavors of a blueberry muffin, and easily keep track of what you eat. Active: 25 mins Total: 1 hr Preheat oven to 350F. Line a 13x9x2" baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with cooking spray; set aside. In a large bowl combine oats, all-purpose flour, whole-wheat flour, brown sugar and apple pie spice. Using a pastry blender, cut in light butter until mixture is crumbly. Transfer 3/4 cup of the crumb mixture to a small bowl; stir in almonds. Set aside. Press remaining crumb mixture into the bottom of the prepared pan. Bake for 10 minutes. In a small bowl stir together the preserves and almond extract. Carefully spread preserves evenly over crust. Sprinkle with reserved crumb mixture; press lightly. Bake for 20 to 25 minutes or until top is lightly browned. Cool completely in pan on wire rack. Lift from pan using foil and cut into bars. Wrap remaining bars in foil to store. Tip: We do not recommend using a sugar substitute for the brown sugar for this recipe. Cal 89, Fat 12g, Carb 15g, Sod 18mg, Fiber 1g, Pro 2g Review: I have no idea why you would recommend NOT using a brown sugar substitute for this dish. I substituted almond flour for the whole-wheat and 1/2 cup Sukrin Gold for the brown sugar. It turned out lovely and delicious and a great dessert without my body going through inflammation and a jump in my blood glucose. Review: I used 1/2 cup of the sugar free blueberry jelly (that stuff is yucky but I have to have some sweetness) and added some smashed raspberries and blackberries. My picky husband even liked his with some ice cream. Delish! Source: "Diabetic Living Magazine" S(Internet address): http://www.eatingwell.com/recipe/263008/blueberry-muffin-bars/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 3g Fat (31.7% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 20mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0406 --------------- MESSAGE bread-bakers.v120.n015.2 --------------- Date: Tue, 07 Apr 2020 21:14:27 -0700 From: Reggie Dwork Subject: Pull Apart Nutella Filled Pumpkin Bread * Exported from MasterCook * Bread, Pull Apart Nutella Filled Pumpkin Recipe By :Roxana Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Whole Wheat flour -- (240 g) 1/3 cup lukewarm water 1 envelope Red Star PLATINUM yeast -- Note 1/2 cup melted butter -- (113 g) 15 oz pumpkin -- cooked or canned, (425 g) 1 tsp salt 1 cup sugar -- (200 g) 1 tbsp pumpkin spice 2 cups Whole Wheat flour -- (240 g) Nutella 4 tbsp butter 2 tbsp sugar Soft buttery pull apart pumpkin bread, filled with spoonfuls of Nutella and topped with sugar for a sweet crunchy crust. Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. With active dry yeast, rise time will be longer and bread may be denser. Prep: 15 min Cook: 35 min Total: 2 hr Yields: 2 loaves In a mixing bowl add 2 cups of whole wheat flour. Make a well in the middle and add the water and sprinkle the yeast. Leave until the yeast dissolves, about 5 minutes. Add the 1/2 cup of melted butter, the pumpkin, pumpkin spices, salt and the cup of sugar.With the dough hook on start mixing slowly adding the remaining 2 cups of whole wheat flour. When all the flour is incorporated the dough will be still sticky. Keep kneading/mixing until the dough comes clean from the sides of the bowl and it doesn't stick anymore. Do not be tempted to add more flour. Place the dough in an oiled bowl, cover with plastic foil and leave at room temperature until doubled in volume. When risen, divide the dough in 16 pieces, flatten each piece, spoon some Nutella in the center and gently fold the buns completely covering the Nutella. Place the filled buns in a greased baking pan (I used two 9X5 baking pans). Cover again with plastic wrap and leave to rise for 30 more minutes. Meanwhile heat the oven to 375F. Just before putting the loaves in the oven, melt the remaining 4 tbsp of butter and pour over the nutella filled buns. Sprinkle some raw sugar on top and bake for 35 minutes. Cool slightly in the pan before removing (and eating) it. Review: These pumpkin rolls are amazing! So soft even though they are 100% wholewheat! Review: Your combination of pumpkin with Nutella in these rolls is looking very delicious and perfect for the Fall baking / holiday baking season!!! Review: Your pull apart bread is absolutely gorgeous! Perfection, my dear! Review: What a beauteous bread (I made that word up for this bread). I couldn't leave it alone. Review: I never thought about nutella and pumpkin, but I´ll take your word for it! This sounds like the most gorgeous `healthy´ bread! Review: Great recipe! I just tried it with cream cheese instead of nutella. S(Internet address): http://atreatsaffair.com/pull-apart-nutella-filled-pumpkin-bread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 9g Fat (33.0% calories from fat); 4g Protein; 38g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 223mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0407 --------------- MESSAGE bread-bakers.v120.n015.3 --------------- Date: Wed, 08 Apr 2020 01:17:56 -0700 From: Reggie Dwork Subject: Bulgar Wheat Apple Cider Walnut Bread * Exported from MasterCook * Bread, Bulgar Wheat Apple Cider Walnut Recipe By :Peabody Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/8 cup bulgar wheat 1/2 cup apple cider -- boiling 1 1/2 cups walnuts -- chopped 1 1/4 cups apple cider -- cold 2 1/4 tsp. Red Star Platinum Superior Baking Yeast -- Note 2 TBSP Brown Sugar 1 cup whole-wheat flour -- coarse 2 3/4 cups all-purpose flour 2 tsp. salt 1/2 cup canola oil 1 TBSP whole-wheat flour -- coarse Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. Expect longer rise times and denser bread if you use regular yeast. Makes: 1 loaf, (9 x 5") Place bulgar wheat in a small bowl and cover with 1/2 cup boiling cider. Stir with a spoon and let sit with cover on for 10 minutes to let liquid get absorbed. Place the remaining 1 1/4 cups apple cider in a medium saucepan and warm over low heat, just until it is warm to the touch. Pour warm cider into the bowl of a stand mixer. Add yeast and brown sugar and mix with a whisk until yeast has dissolved. Let mixture stand for 5 minutes. Add plumped bulgar wheat, 1 cup whole wheat flour, all-purpose flour, salt and canola oil. Using the hook attachment, mix on low speed for 1 minutes to combine ingredients. Switch to a medium speed and mix for 10 minutes. Dough will form a loose ball at the base of the hook. Add walnuts and mix for 2 minutes. Transfer dough to an oiled, medium bowl and cover with plastic wrap. Let proof in a warm room, 70-75F, for 2 hours. Dough will almost double in size. Pull dough from the bowl onto a flour surface and punch it down with your hands to release the air bubbles. Form dough into a 12 x 6" rectangle and position it so that a long side is facing you. Fold the 2 short ends onto the top so they meet in the middle. Starting with the closest end, roll dough away from you into a tight log. Place loaf in an oiled 9 x 5 x 4" loaf pan and cover with plastic wrap. Let proof at room temperature for 1 hour. Loaf will rise to slightly above the top of pan. While loaf is proofing, preheat oven to 385F. Remove plastic and dust top of loaf with remaining TBSP of whole wheat flour. Place pan in center rack of oven and bake for approximately 50 minutes. Finished loaf will be medium brown on top. Let cool in the pan on a wire rack for at least 30 minutes, then run a sharp knife around the sides of the loaf to release it from the pan. Invert pan to remove loaf. S(Internet address): https://www.sweetrecipeas.com/2017/09/19/bulgar-wheat-apple-cider-walnut-bread/#comments - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 12g Fat (45.3% calories from fat); 6g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0407 --------------- MESSAGE bread-bakers.v120.n015.4 --------------- Date: Sat, 11 Apr 2020 20:01:41 -0700 From: Reggie Dwork Subject: Icebox Butterhorns * Exported from MasterCook * Rolls, Icebox Butterhorns Recipe By :Judy Clark Serving Size : 24 Preparation Time :0:00 Categories : Hand Made Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- (1/4 oz each) 1/4 cup warm water -- (110 to 115F) 2 cups warm 2% milk -- (110 to 115F) 3/4 cup butter -- melted 1/2 cup sugar 1 large egg -- room temperature 1 teaspoon salt 6 1/2 cups all-purpose flour Additional melted butter These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. Prep: 15 min. + chilling Bake: 15 min. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Bake at 350F for 15 to 20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool. Cal 206, Fat 7g, Carb 31g, Sod 170mg, Fiber 1g, Pro 5g Review: The perfect roll!!! I made these for a potluck and almost lost a finger passing them out. They are delicious, soft and filling. Love them with butter Review: Excellent. I love recipes l can make ahead. I made them just as the recipe instructed, l put them overnight in the unseated front porch. The dough had a lovely texture and very tasty. They looked beautiful. My S-I-L insisted that l make these again. A winner. Review: The perfect roll!!! I made these for a potluck and almost lost a finger passing them out. They are delicious, soft and filling. Love them with butter. Review: Excellent. I love recipes l can make ahead. I made them just as the recipe instructed, l put them overnight in the unseated front porch. The dough had a lovely texture and very tasty. They looked beautiful. My S-I-L insisted that l make these again. A winner. Review: Oh my God! (and I say this with a mouth full of delicious rolls) Absolutely delicious, soft and fluffy... Di-vine! I only made half the quantity but won't be making that mistake again! Bring on the elastic waist trousers, I am in love! Review: Loved the ease and texture, but they needed more salt. With 6 cups of flour, 1 tsp of salt isn't enough. Review: These are absolutely the best ever. After some said they were too large I divided the dough into thirds and they came out a nice medium size which I liked better. Other than that they are grand as is. Thanks for this recipe, it's a keeper. Review: This is the best butterhorn recipe I have made to date. They turned out with a light and delicate texture, not dense at all. Review: I have fond memories of fixing these for a family get-together. These are so good slathered with butter while they're still warm from the oven. Review: These are by far the best rolls I've EVER made. I am making them again as I type Review: I made these for Easter dinner. Everyone raved about them. They have a great buttery sweet taste. I did use half honey and half sugar as the sweetening agent. I also used skim milk. The dough is amazing to work with. I would like to try them with buttermilk next time as another reviewer mentioned. S(Internet address): https://www.tasteofhome.com/collection/easy-yeast-bread-recipes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 7g Fat (29.5% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 162mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0411 --------------- MESSAGE bread-bakers.v120.n015.5 --------------- Date: Sat, 11 Apr 2020 20:21:18 -0700 From: Reggie Dwork Subject: English Muffin Bread * Exported from MasterCook * Bread, English Muffin Recipe By :Jane Zielinski Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups all-purpose flour -- divided 4 1/2 tsp active dry yeast -- (1/4 oz each) 1 tablespoon sugar 2 teaspoons salt 1/4 teaspoon baking soda 2 cups whole milk -- warm, (120 to 130F) 1/2 cup warm water -- (120 to 130F) Cornmeal Many years ago, a good friend gave me her mother's recipe for this delightful bread, and I've made it ever since. It's perfect for a hearty breakfast, especially when smothered with you favorite jam. Prep: 15 min. + rising Bake: 35 min. Makes: 2 loaves In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8x4" loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375F for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast. If Cooking for Two: Freeze one loaf to enjoy weeks later. Cal 111, Fat 1g, Carb 22g, Sod 219mg, Fiber 1g, Pro 4g Review: I am not a big fan of white breads, but this was so easy, quick and delicious for breakfast that I will definitely make it again! Review: So good, they were gone in two days! Review: I have this bread in the oven. It seemed to me that two 8 x 4 pans were too small, thinking I could have used three 8 x 4 pans. Anyway, I turned on the fireplace; on a bench covered with a clean sheet, I placed the cotton tea towel covered bread, then covered over one more layer with the sheet. Timer set for 45 minutes, I was very surprised at the hugely risen bread dough. What a mess!! End result came with a good taste, texture seemed good, although this after I cut off all the overflow. I would suggest 3 - 8 x 4 pans. An interesting, fun recipe, while confined at home. Had I not run into these issues, I'd rate a 5 star. Review: This is the best . My family loves it. Review: I finally figured out why it was turning out wrong. My pan 9x5. Still tasted delicious, but didn't get very high. I'm buying new 8x4 pans and trying again. I always spray my hands with the spray Pam to make getting it into the pan a little easier, then I just eyeball and divide it into two balls and place in the pans. It's delicious and I make it all the time in my Kitchen Aid mixer. Review: My loaves are baking now. From the sight and smell I don't doubt it will be tasty. I wanted to share a way to handle sticky dough. If you use cooking spray on spoon, spatula or hands with sticky recipes it helps tremendously. Review: Guaranteed winner! Dough makes up fast and easily. Trickiest part is dividing the sticky dough into equal portions and spreading it in the loaf pans. Review: Excellent recipe! I used my kitchenaid mixer and it did all the work. This is our favorite bread! Review: Have been using this recipe for nearly 40 years, & sharing it for nearly 40 years! I have even mailed it from PA to Texas to friends that could no longer make it themselves. Great recipe & very easy to make! Review: I have made this recipe many times and it has always been GREAT! I gave tried twice now to make with almond flour and almond milk. The first attempt was with artificial sweetener. Figured out that the sugar is what activates the yeast. BIG FLOP! Today is the second time and I'm not sure it's going to work this time either. Used the sugar this time but it doesn't have the elasticity as with regular flour. I'm also using flax seed meal in place of the cornmeal. Any suggestions or words of advise? Trying to go low carb and this isn't working! Thank you! Review: This is FANTASTIC. I make this at least once a month if not more. S(Internet address): https://www.tasteofhome.com/recipes/english-muffin-bread-loaf/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 1g Fat (7.9% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0411 --------------- END bread-bakers.v120.n015 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved