Date: Mon, 25 May 2020 06:27:32 +0000 --------------- BEGIN bread-bakers.v120.n021 --------------- 01. Soft Pretzels #2 (Reggie Dwork) 02. Tropical Paradise Scones (Reggie Dwork) 03. Dried Cherry and Almond Scones (Reggie Dwork) 04. Sue's Favorite Potato Rolls (Reggie Dwork) 05. Harvest Oatmeal Raisin Bran Muffins (Reggie Dwork) 06. Skillet Olive Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n021.1 --------------- Date: Sun, 24 May 2020 22:54:16 -0700 From: Reggie Dwork Subject: Soft Pretzels #2 * Exported from MasterCook * Soft Pretzels #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons unsalted butter -- cubed and at room temp unsalted butter -- melted, for brushing 2 tablespoons packed dark brown sugar 1/4 ounce active dry yeast -- (2 1/4t) 6 cups all-purpose flour 2 teaspoons kosher salt -- plus more for sprinkling Cooking spray 2/3 cup baking soda mustard -- for dipping (optional) Combine 2 cups warm water (110 degrees F to 115 degrees F), the butter and brown sugar in the bowl of a stand mixer. Sprinkle the yeast on top and let stand until foamy, about 10 minutes. If the yeast does not foam, discard and try again with fresh yeast. Add 3 cups flour and 2 teaspoons salt to the yeast mixture. Using the dough hook, mix on low speed, then increase the speed to medium as the flour starts to incorporate. (Scrape down the side of the bowl as needed.) Mix in the remaining 3 cups flour on low speed, then increase the speed to medium and mix until the dough gathers around the hook and pulls away from the bowl. Turn the dough out onto a clean surface; knead until smooth, 5 minutes. Brush a large bowl with melted butter, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Punch down the dough, then divide it in half. Divide each half into 6 even pieces with a knife; cover with plastic wrap. Line 3 baking sheets with parchment paper and coat with cooking spray. Tape a 24" long piece of string to the countertop to use as a guide. Roll out a piece of dough on the countertop with your hands, starting in the middle and working your way out to the ends until you have a 24" long rope. As you roll, occasionally lift the dough by the ends and slap the middle against the counter to stretch it. Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle. Fold down the ends and attach them to the bottom of the U, forming a pretzel shape. Transfer to one of the prepared baking sheets; repeat with the remaining dough, arranging 4 pretzels on each baking sheet. Cover loosely with plastic wrap and let stand at room temperature until slightly puffed, about 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 425F. Fill a wide pot with 10 cups water; add the baking soda and bring to a low simmer, whisking to dissolve. Use scissors to cut the parchment around each pretzel, leaving a 1" border. Slide the pretzels (on the parchment) off the baking sheets, then coat the baking sheets with cooking spray. Working in batches, carefully invert each pretzel into the water and use tongs to peel off the parchment. Simmer until the pretzels plump, about 45 seconds per side. Remove with a slotted spoon, letting the excess water drip off; arrange on the prepared baking sheets. Sprinkle with salt. Bake the pretzels until golden brown, rotating the baking sheets halfway through, 12 to 15 minutes. Brush with melted butter and serve with mustard. Source: "Food Network Magazine, Mar 2013" Start to Finish Time: "3:00" T(active): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 4g Fat (12.2% calories from fat); 7g Protein; 50g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 3672mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0111 --------------- MESSAGE bread-bakers.v120.n021.2 --------------- Date: Sun, 24 May 2020 22:58:21 -0700 From: Reggie Dwork Subject: Tropical Paradise Scones * Exported from MasterCook * Scones, Tropical Paradise Recipe By :Gillian Ice Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Christmas Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1/2 cup packed light brown sugar 1 tablespoon baking powder 1 teaspoon ground ginger 1/2 cup butter -- chilled, cut up 3/4 cup mango -- chopped 3/4 cup macadamia nuts -- dry-roasted, chopped 2 tablespoons lime peel -- grated 3/4 cup coconut milk -- plus 1 tablespoon 1 tablespoon coconut milk 2 tablespoons sugar -- raw, *Note *Note: Also known as turbinado or Demerara sugar; its large pale brown crystals have a milk molasses flavor. If unavailable, substitute granulated Heat oven to 400F. Whisk flour, brown sugar, baking powdered and ginger in lg bowl. With pastry blender or 2 knives, cut in butter until mixture resebles coarse crumbs with some pea-sized pieces. Stir in mangoes, 1. Heat oven to 400F. Line 12 muffin cups with paper liners. Whisk 1 3/4 cups flour, baking powder and salt in medium bowl. 2. Whisk sugar and egg in medium bowl until blended. Whisk in bananas, milk and oil. Make a well in center of flour mixture; stir in banana mixture just until moistened. Gently stir in blueberries. Spoon into muffin cups, filling 3/4 full. s3. Combine 3 tablespoons flour, brown sugar and cinnamon in small bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle topping over each muffin. 4. Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes; remove from pan. Cool 20 minutes to serve warm or cool completely. 12 muffins Source: "Cooking Club, Spring 2013" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 18g Fat (50.9% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 207mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates. NOTES : 2013 - 0602 --------------- MESSAGE bread-bakers.v120.n021.3 --------------- Date: Sun, 24 May 2020 23:02:13 -0700 From: Reggie Dwork Subject: Dried Cherry and Almond Scones * Exported from MasterCook * Scones, Dried Cherry and Almond Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1 egg white 1/3 cup canola oil 1 cup splenda -- granulated, for baking 1/2 cup buttermilk 1/2 teaspoon almond extract 1/3 cup dry milk 1 teaspoon baking powder 1/2 teaspoon baking soda 2 cups all-purpose flour 1 cup dried cherries -- coarsely chopped 2 tablespoons sugar Serves: 12 Complete In: 15 min Preheat oven to 350F. Spray a cookie sheet or jellyroll pan with baking spray and set aside. Mix the egg and egg white together in a large mixing bowl. Add canola oil, SPLENDA Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended. Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using. Bake in a preheated 350F oven for 10-15 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 8g Fat (33.9% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 129mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0823 --------------- MESSAGE bread-bakers.v120.n021.4 --------------- Date: Sun, 24 May 2020 23:04:26 -0700 From: Reggie Dwork Subject: Sue's Favorite Potato Rolls * Exported from MasterCook * Rolls, Sue's Favorite Potato Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lukewarm potato water -- *Note 1 1 large egg 2 teaspoons instant yeast 3 1/4 cups King Arthur Unbleached All-Purpose Flour 1 1/4 teaspoons salt 3 tablespoons sugar 1/4 cup unsalted butter -- very soft, (4T) unsalted butter -- melted, for brushing 1/4 cup nonfat dry milk -- or Baker's Special Dry Milk *Note 1: Water in which you've boiled potatoes. If you don't have potato water, use about 7/8 cup water plus 1/4 cup dried potato flakes. Butter in the dough plus extra butter brushed on once they're baked really takes these over the top Prep: 20 mins. to 30 mins. Bake: 20 mins. to 25 mins. Total: 2 hrs 40 mins. to 3 hrs 25 mins. Whisk together the egg and potato water. Place into a bowl, or the bucket of a bread machine, if you have one. "That's my favorite method of kneading yeast dough," says Sue. Add the soft butter. Whisk together the remaining dry ingredients, stirring everything together as best you can. If you're using a bread machine, just add the ingredients to the bucket. Mix and knead everything together - by hand, mixer or bread machine set on the dough cycle - until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), the dough should form a smooth ball. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. While the dough is rising, lightly grease two 9" round cake pans, or a 9" x 13" pan. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball. Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly; they won't touch one another. Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350F. Bake the rolls until they're a deep golden brown on top, and lighter on the sides, 20 to 25 minutes. Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Brush with melted butter, if desired. Serve warm, or at room temperature. Yield: 16 rolls. Source: "kingarthurflour.com" S(Internet Address): http://www.kingarthurflour.com/recipes/sues-favorite-potato-rolls-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 3g Fat (22.5% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 183mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0406 --------------- MESSAGE bread-bakers.v120.n021.5 --------------- Date: Sun, 24 May 2020 23:07:03 -0700 From: Reggie Dwork Subject: Harvest Oatmeal Raisin Bran Muffins * Exported from MasterCook * Muffins, Harvest Oatmeal Raisin Bran Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups lowfat 2% milk 3/4 cup plain nonfat Greek yogurt 1/2 cup oil 4 cups Raisin Bran cereal 1/2 cup granulated sugar 1/2 cup brown sugar -- packed 2 large eggs 1 3/4 cups all-purpose flour 1/2 cup rolled oats 2 tsp. baking soda 1 tsp. salt 1/2 tsp. ground cinnamon 1/2 cup dried cranberries 1/2 cup dried apples -- in small pieces 1/4 cup chopped pecans -- or walnuts, (optional) 2 tablespoons raw sugar -- (optional) Preheat oven to 400 F. Grease 2 12-cup muffin tins. In a large bowl, stir together milk, yogurt, and oil. Stir in cereal, and let stand for 5-10 minutes to soften. Stir in sugars until combined. Add eggs, and stir until incorporated. Add flours, baking soda, salt, and cinnamon; stir until just combined. Stir in dried cranberries and apples. Divide batter evenly among prepared muffin cups. If using, sprinkle nuts and sugar evenly over muffin batter. Bake for 15-20 minutes, or until muffins spring back when lightly touched. Cool in pan for 5-10 minutes before removing. Source: "ihearteating.com" S(Internet Address): http://www.ihearteating.com/2014/10/13/harvest-oatmeal-raisin-bran-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 13g Fat (34.6% calories from fat); 7g Protein; 50g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 547mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v120.n021.6 --------------- Date: Sun, 24 May 2020 23:19:47 -0700 From: Reggie Dwork Subject: Skillet Olive Bread * Exported from MasterCook * Bread, Skillet Olive Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- (5 oz) 1 tablespoon chopped fresh basil 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup Parmesan cheese -- shredded, (1 3/4 oz) 1/2 cup whole milk 3 tablespoons sour cream 1 large egg 2 tablespoons olive oil 1 clove garlic -- minced 1/4 cup pitted Kalamata olives -- chopped 1. Adjust oven rack to lower-middle position and heat oven to 450F. 2. Whisk flour, basil, baking powder, and salt together in lg bowl. Stir in 1/3C Parmesan, breaking up any clumps, until coated with flour. In separate bowl, whisk milk, sour cream, and egg together until smooth. 3. Heat oil in 8" cast-iron skillet over med-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Pour garlic and all but 2t oil into milk mixture into flour mixture with rubber spatula unil just combined, then fold in olives. Batter will be heavy and thick; do not overmix. 4. Working quickly scrape batter into hot killet and smooth top. Sprinkle with remaining Parmesan. Bake until golden brown and toothpick inserted in center omes out clean, 15-20 min, rotating skillet halfway through baking. Let bread cool slightly in skillet before removing. Sereve warm or at room temp. Source: "America's Test Kitchen - Cooking For - Two 2013" S(Internet address): - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 9g Fat (52.2% calories from fat); 5g Protein; 14g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 358mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0330 --------------- END bread-bakers.v120.n021 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved