Date: Sat, 16 May 2020 07:20:41 +0000 --------------- BEGIN bread-bakers.v120.n020 --------------- 01. Sweet Potato Bacon Biscuits (Reggie Dwork) 02. Bread Machine Swedish Limpa Bread (Reggie Dwork) 03. Bread Machine Honey Of An Oatmeal Bread (Reggie Dwork) 04. Ina's Irish Soda Bread (Reggie Dwork) 05. Layman's Rye Bread (Reggie Dwork) 06. Mountain Rye Bread With Sunflower Seeds (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n020.1 --------------- Date: Fri, 15 May 2020 23:14:17 -0700 From: Reggie Dwork Subject: Sweet Potato Bacon Biscuits * Exported from MasterCook * Biscuits, Sweet Potato Bacon Recipe By :Gina Matsoukas Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium sweet potato 4 cloves roasted garlic 1 tablespoon bacon fat 1 egg 1 tablespoon fresh rosemary -- minced 1/4 teaspoon kosher salt -- or to taste 1/8 teaspoon freshly ground black pepper -- or to taste 2 tablespoons coconut flour 1/2 teaspoon baking powder 1 slice cooked bacon -- chopped These paleo sweet potato bacon biscuits are filled with aromatic rosemary. Prep: 1 hr Cook: 25 min Total: 1 hr, 25 min Preheat oven to 400F. Wrap garlic cloves and sweet potato in aluminum foil (separately) and roast for 45 minutes for the garlic and about an hour for the potato (or until it's fork tender). Alternatively, you can microwave the potato to cook it faster, but since you need to roast the garlic, you may as well roast the potato too. Remove from oven, let cool and then transfer 1 cup of the potato and roasted garlic to a medium bowl. Fry the bacon in a skillet over medium-high heat. Remove the bacon and let cool and pour 1 tablespoon of the remaining bacon fat into the bowl with the sweet potato. Add the egg, rosemary, salt & pepper and mix to combine. Add the coconut flour and baking powder and stir until thoroughly incorporated. Lastly, add the bacon and fold into the mixture. Reduce oven temperature to 375F and line a baking sheet with parchment paper or a silpat. Spoon the batter onto the baking sheet. The biscuits won't really change shape while cooking. Bake for 20-25 minutes until the edges start to turn golden brown. Remove from oven and let cool for a couple of minutes. Best served warm. Source: "runningtothekitchen.com" S(Internet Address): http://www.runningtothekitchen.com/sweet-potato-bacon-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 4g Fat (44.4% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 163mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0523 --------------- MESSAGE bread-bakers.v120.n020.2 --------------- Date: Fri, 15 May 2020 23:37:20 -0700 From: Reggie Dwork Subject: Bread Machine Swedish Limpa Bread * Exported from MasterCook * Bread Machine Swedish Limpa Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup milk 2 tablespoons oil 2 tablespoons unsulphured molasses 2 cups bread flour -- white, Note 1 1 cup rye flour 2 tablespoons packed brown sugar 1 tablespoon cocoa 1 tablespoon grated orange zest 1 teaspoon anise seed -- crushed 1/2 teaspoon caraway -- crushed 1/2 teaspoon salt 1 1/2 teaspoon yeast Note 1: If you are in Canada, use all-purpose flour for the white flour. If you are anywhere else, use designated bread flour. Limpa is a Swedish raised bread made in varying shapes with both rye and wheat flour. It is spicy and sweet, though to what degree will vary by recipe. The sweetness comes from molasses; the spices will be anise, caraway and fennel seeds. It is meant to be moist and light and not as harsh as many other rye breads. Most versions for English speakers really tone down the amount of rye flour. Limpa Bread will also have raisins and orange zest on more festive occasions. Prep Time: 15 min Cooking Time: 4 hr Place all in bread machine in order listed. Bake on regular cycle. After the bread is complete carefully remove the baking pan from the machine. Let cool about 10 min then remove the bread from the baking pan onto a wire rack to cool completely. S(Internet Address): http://www.cooksinfo.com/swedish-limpa-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 4g Fat (21.6% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 106mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v120.n020.3 --------------- Date: Fri, 15 May 2020 23:51:55 -0700 From: Reggie Dwork Subject: Bread Machine Honey Of An Oatmeal Bread * Exported from MasterCook * Bread Machine Honey Of An Oatmeal Bread Recipe By :Merrilee Serving Size : 12 Preparation Time :0:05 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 tablespoon vegetable oil 1/4 cup honey 1 teaspoon salt 1/2 cup rolled oats 2 1/3 cups bread flour 1 teaspoon active dry yeast Original recipe makes 1 1/2 pound loaf Slightly sweet, and light. Great with dinner, and a favorite for sandwiches. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Light Crust or Basic setting, and press Start. Description: "Slightly sweet, and light. Great with dinner, and a favorite for sandwiches." Source: "allrecipes.com" S(Internet address): http://allrecipes.com/Recipe/Honey-Of-An-Oatmeal-Bread Start to Finish Time: "3:05" T(cook): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 2g Fat (11.4% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2014 - 0320 --------------- MESSAGE bread-bakers.v120.n020.4 --------------- Date: Fri, 15 May 2020 23:55:59 -0700 From: Reggie Dwork Subject: Ina's Irish Soda Bread * Exported from MasterCook * Bread, Ina's Irish Soda Recipe By :Ina Garten Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fruit Low Fat Posted Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- plus extra for currants 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons cold unsalted butter -- cut into 1/2" dice, (1/2 stick) 1 3/4 cups cold buttermilk -- shaken 1 extra-large egg -- lightly beaten 1 teaspoon grated orange zest 1 cup dried currants Prep: 20 min Cook: 55 min Total: 1:15 Preheat the oven to 375F. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature. Source: "Show: Barefoot Contessa" S(Internet address): https://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe-1949134 Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 4g Fat (17.5% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 289mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0301 --------------- MESSAGE bread-bakers.v120.n020.5 --------------- Date: Fri, 15 May 2020 23:58:33 -0700 From: Reggie Dwork Subject: Layman's Rye Bread * Exported from MasterCook * Bread, Layman's Rye Recipe By : Serving Size : 0 Preparation Time :0:45 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups stone-ground dark rye flour -- preferably Bob's Red Mill brand 2 1/4 cups bread flour -- plus more for dusting 1 cup lukewarm water -- plus 1 tablespoon lukewarm water 1 cup strained juice from a jar of cornichons or dill pickles -- at room temperature 2 1/4 teaspoons active dry yeast -- (1 packet) 2 teaspoons sugar 1 teaspoon salt vegetable oil -- for greasing 1. Preheat the oven to 350F. On a rimmed baking sheet lined with parchment paper, thinly spread the rye flour. Toast for about 16 min, stirring every 4 min, until fragrant and just slightly darkened. Let cool. 2. In the bowl of a standing mixer fitted with the dough hook, combine the toasted rye flour with the 2 1/4C of bread flour, the water, cornichon juice, yeast, sugar and salt. Mix at low speed until well combined, about 1 min. Increase the speed to med and mix until the dough just starts to pull away from the side and bottom of the bowl, about 3 min; it will still be sticky and shaggy. 3. Meanwhile, lightly oil a large bowl. With oiled hands, shape the dough into a ball and transfer to the oiled bowl. Cover loosely with plastic wrap and let rise in a warm place for 1 hr; the dough will rise only slightly. 4. Invert the dough onto a lightly floured work surface. Flatten gently and fold the edge into the center. Invert and return the dough to the oiled bowl. Cover and let rise in a draft-free place until puffy, about 1 hr. 5. Lightly oil a 9 x 5" loaf pan. Invert the dough onto a lightly floured work surface and flatten into a 10" square. Roll up the dough to form a 10" log. Fit the loaf into the prepared pan, seam side down, tucking the ends underneath. Press the dough gently into the corners of the pan. Cover loosely and let rise in a warm place until the dough is just above the rim of the pan and no longer springs back to the touch about 2 1/2 hr. 6. Set a pizza stone on the second lowest rack in the oven and a cast-iron skillet on the bottom of the oven. Preheat the oven to 400F for at least 30 min. Place the loaf pan on the pizza stone Add 1C of ice to the skillet and shut the oven. Bake for about 55 min, until the bread is lightly brown on top and the bottom sounds hollow when tapped; remove the skillet half-way through baking. Unmold the loaf onto a rack and let the bread cool before slicing. Makes one 9 x 5" loaf. Source: "Food and Wine, Feb 2013" Start to Finish Time: "6:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 1g Fat (5.3% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 120mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2013 - 0429 --------------- MESSAGE bread-bakers.v120.n020.6 --------------- Date: Sat, 16 May 2020 00:00:47 -0700 From: Reggie Dwork Subject: Mountain Rye Bread With Sunflower Seeds * Exported from MasterCook * Bread, Mountain Rye With Sunflower Seeds Recipe By :Deborah Mele, 2014 Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biga: 1/4 teaspoon active dry yeast 1/4 cup warm water 3/4 cup water -- plus 1 tablespoon 4 teaspoons water 2 1/3 cups unbleached all-purpose flour Bread: 2 cups rye flour 2 cups farro flour 2 cups tipo "00" flour -- or all-purpose flour 1 tablespoon active dry yeast 1 teaspoon sea salt 1 1/2 cups unsalted sunflower seeds 1 tablespoon molasses 3 cups warm water -- approx cornmeal Topping: water mixed seeds -- eg... sunflower, sesane, poppy seeds Italian Stir the yeast into the 1/4C of warm water, mix well and let stand 10 min. Stir the remaining water into the yeast mixture, and then stir in the flour, 1C at a time. Transfer the biga to a lightly oiled bowl, cover with plastic wrap, and let rest at room temp for at least 12 hrs, or until the starter is triple its original volume but is still wet and sticky. Cover and refrigerate or freeze the biga until ready to use. Baking Day: Take 1C of the biga out of the refrigerator and allow to come to room temp. In a lg bowl add the three flours, yeast, salt, and sunflower seeds, and stir to mix. Add the molasses and begin to add the water cup by cup stirring continuously just until the dough comes together. Dump the dough onto a lightly floured surface, and knead by hand for about 7-8 min, or until the dough is smooth. Roll the dough into a ball, then place into a lightly oiled lg bowl. Cover with plastic wrap and place in a warm spot in your kitchen until the dough doubles in size, about an hour and a half. Line two lg baking sheets with parchment paper and sprinkle with cornmeal. Divide the dough into three equal-sized pieces and roll into a round or oval disc shapes. Place the loaves on the prepared sheets and cover with kitchen towels. Let the dough rise for 30 min. Preheat oven to 400F. Carefully brush the top of the loaves with water, then sprinkle with water, then sprinkle with the mixed seeds. Bake for about 35-40 min, or until a thermometer inserted into the center of the loaves registers 195F. Cool on wire racks and enjoy! S(Internet address): http://www.italianfoodforever.com/2014/08/mountain-rye-bread-with-sunflowers/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 5g Fat (21.5% calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 81mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0118 --------------- END bread-bakers.v120.n020 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved