Date: Sun, 07 Jun 2020 06:49:43 +0000 --------------- BEGIN bread-bakers.v120.n023 --------------- 01. Fluffy Buttermilk Drop Biscuits (Reggie Dwork) 02. Hattie's Biscuits (Reggie Dwork) 03. Bread Machine Chestnut Bread (Reggie Dwork) 04. Bread Machine Onion Bread (Reggie Dwork) 05. Bacon, Onion and Walnut Mini-Breads (Reggie Dwork) 06. Guinness Irish Soda Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n023.1 --------------- Date: Sat, 06 Jun 2020 23:19:30 -0700 From: Reggie Dwork Subject: Fluffy Buttermilk Drop Biscuits * Exported from MasterCook * Biscuits, Fluffy Buttermilk Drop Recipe By : Serving Size : 12 Preparation Time :0:07 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 5/8 ounces unbleached all-purpose flour -- (about 1 1/4C) 3 5/8 ounces white whole wheat flour -- (about 3/4C) 2 teaspoons baking powder 1 teaspoon sugar 3/4 teaspoon salt 1/2 teaspoon baking soda 1/4 cup unsalted butter 1 1/4 cups very cold fatfree buttermilk 1 tablespoon canola oil NOTE: When the melted butter meets the cold buttermilk (in step 3), it will begin to form clumps - little droplets of fat throughout the liquid - a sign of success. The pockets ensure even distribution of fat throught the batter, creating a lighter biscuit with less butter. 1. Preheat oven to 450F. 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife, salt and baking soda in a lg bowl, stirring with a whisk to combine. 3. Place butter in a microwave-safe bowl, Microwave at HIGH for 1 min or until completely melted. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine. 4. Add buttermilk mixture to flour mixture; stir with a rubber spatula until just incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.) 5. Drop batter in mounds of heaping Tbsp onto a baking sheet lined with parchment paper. Bake at 450F for 11 min or until golden. Cool 3 min; serve warm. Serves 12 Serving Size 1 biscuit Source: "Tastes of Italia, Nov/Dec 2013" Start to Finish Time: "0:21" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 5g Fat (36.5% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 242mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0922 --------------- MESSAGE bread-bakers.v120.n023.2 --------------- Date: Sat, 06 Jun 2020 23:20:48 -0700 From: Reggie Dwork Subject: Hattie's Biscuits * Exported from MasterCook * Biscuits, Hattie's Recipe By :Hattie Austin Moseley Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/4 cup vegetable shortening -- plus 2 tablespoons vegetable shortening 1/2 cup milk -- plus 2 tablespoons milk Preheat the oven to 375F. In a bowl, sift the flour with the baking powder, sugar and salt. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles coarse meal. Stir in the milk until just moistened. Turn the dough out onto a lightly floured work surface and knead twice. Roll out the dough 1/3" thick. Using a 2" biscuit cutter, stamp out biscuits as close together as possible; transfer to a baking sheet. Reroll the scraps and stamp out the remaining biscuits. Bake for about 20 minutes, or until lightly golden. Serve immediately. Source: "foodandwine.com" S(Internet Address): http://www.foodandwine.com/recipes/hatties-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 7g Fat (47.5% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 217mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0504 --------------- MESSAGE bread-bakers.v120.n023.3 --------------- Date: Sat, 06 Jun 2020 23:25:01 -0700 From: Reggie Dwork Subject: Bread Machine Chestnut Bread * Exported from MasterCook * Bread Machine Chestnut Bread Recipe By :Jennie Shapter Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chestnut puree 1 1/4 cups water 4 cups white bread flour 1/2 cup whole wheat flour 2 tablespoons nonfat dry milk 1/2 teaspoon ground cloves 1 teaspoon grated nutmeg 3 tablespoons butter 1 tablespoon packed brown sugar 1 teaspoon salt 1 1/2 teaspoons rapid rise yeast 3/4 cup coarsely chopped walnuts This recipe makes a medium loaf. Increase all ingredients by 25% for a large machine; decrease by 25% for a small one. Put the 1/2C unsweetened chestnut puree in a bowl and stir in the scant 1 1/4C water. Mix well. Place in the bread pan. Add the dry ingredients first if necessary. Sprinkle 4C white bread flour and 1/2C whole wheat flour over. Add 2T nonfat dry milk, 1/2t ground cloves and 1t grated nutmeg. Place 3T butter, 1T brown sugar and 1t salt in separate corners. Make a shallow indentation; add 1 1/2t rapid rise yeast. Set to the basic/normal setting, with raisin setting (if available), light crust. Press Start. Add 3/4C coarsely chopped walnuts at the beep or after the first kneading. After baking, cool on a wire rack. Source: "Bread Machine Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 6g Fat (26.9% calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 162mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0722 --------------- MESSAGE bread-bakers.v120.n023.4 --------------- Date: Sat, 06 Jun 2020 23:28:24 -0700 From: Reggie Dwork Subject: Bread Machine Onion Bread * Exported from MasterCook * Bread Machine Onion Bread Recipe By :Rob Wanless Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: -- (2 lb): 3 cups all-purpose flour -- (4C) 1 1/8 cups water -- (1 1/4C) 1 1/4 tablespoons olive oil -- (1 1/2 T) 1 1/2 tablespoons butter -- (2 T) 3/4 cup chopped onion -- (1C) 1 tablespoon sugar -- plus, (1 1/2 T) 1 teaspoon sugar 1 1/4 teaspoons salt -- (1 1/2 tsp) 3/4 teaspoon celery salt -- (1 tsp) 2 teaspoons rapid rise yeast -- (2 1/2 tsp) Melt the butter with the olive oil and saute the onions. Add to the water; this cools everything down nicely. Add remaining ingredientsad ake on the regular setting or fast setting. After the bread has completed baking carefully remove the baking pan from the machine. Remove the bread from the baking pan and pull the paddle from the loaf of bread. Place on a wire rack until completely cooled. Source: "Easy Bread Machine Recipes Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 2g Fat (19.4% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 253mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0801 --------------- MESSAGE bread-bakers.v120.n023.5 --------------- Date: Sat, 06 Jun 2020 23:30:02 -0700 From: Reggie Dwork Subject: Bacon, Onion and Walnut Mini-Breads * Exported from MasterCook * Bread, Bacon, Onion and Walnut Mini-Breads Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 tsp. active dry yeast 2 Tbs. lukewarm milk 2 Tbs. all-purpose flour 2 bacon slices -- finely diced 1 small onion -- finely diced 1 1/4 cups all-purpose flour -- plus more as needed 1 Tbs. sugar 1 Pinch salt 1 egg 1/4 cup milk -- at room temp 3 Tbs. unsalted butter -- room temp, cut into small pieces 2 Tbs. diced cooked ham 2 Tbs. coarsely minced walnuts 1/4 tsp. chopped fresh thyme 1 Tbs. chopped fresh parsley 1 egg yolk -- lightly beaten with 1 tsp. water Prep Time: 30 minutes Cook Time: 30 minutes Makes 6 mini-breads. These little breads are prepared using a sponge, which helps give yeasted breads a good flavor, light texture and crackly outer crust. The sponge is made by combining yeast with a small amount of the liquid and flour called for in the bread recipe. Then it is allowed to stand and become foamy before being combined with the remaining ingredients. Here, the breads are baked in a silicone baking mold. To make the sponge, in a bowl, dissolve the yeast in the milk. Stir in the flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes To make the dough, in a small nonstick fry pan over medium heat, cook the bacon, stirring often, until evenly browned, about 3 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the drippings in the pan. Add the onion to the pan and cook, stirring often, until soft and translucent, about 3 minutes. Transfer the onion to the plate with the bacon. Set aside. In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar and salt and beat on low speed until well blended, about 1 minute. With the mixer running, add the egg and milk. Increase the speed to medium and knead for 5 minutes. Add the 3 Tbs. butter and knead for 3 minutes. Stop the mixer and add the sponge. Increase the speed to medium-high and knead until the dough is smooth and elastic, 7 to 10 minutes. Add the bacon, onion, ham, walnuts, thyme and parsley and knead until well incorporated, about 2 minutes. Add more flour if the dough is too sticky. Cover the bowl with a clean kitchen towel, set in a warm place and let rise until doubled in volume, about 1 1/2 hours. Preheat an oven to 400F. Butter a 6-well silicone muffin mold and place on a baking sheet Punch down the dough, divide into 6 equal-size balls and place in the prepared molds. Let the dough rise in a warm place for 30 minutes. Brush the tops of the breads with the egg yolk mixture and bake until golden brown, 20 to 25 minutes. Immediately invert the mold onto a wire rack and remove the breads, using a toothpick to gently loosen them, if needed. Let cool slightly. Serve warm or at room temperature. S(Internet Address): http://www.williams-sonoma.com/recipe/bacon-onion-and-walnut-mini-breads - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 11g Fat (42.0% calories from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 116mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0306 --------------- MESSAGE bread-bakers.v120.n023.6 --------------- Date: Sat, 06 Jun 2020 23:45:39 -0700 From: Reggie Dwork Subject: Guinness Irish Soda Bread * Exported from MasterCook * Bread, Guinness Irish Soda Recipe By :Tiffany Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups All-Purpose Flour -- sifted 3 tablespoons sugar 1 bottle Guinness beer -- (or any other dark beer) 1 teaspoon salt 2 teaspoons baking soda 4 tablespoons butter -- chilled and cut into little pieces 1 egg -- lightly beaten This Guinness Irish Soda Bread is very easy to make and does not require yeast or rising times. In less than 45 minutes from start to finish you can enjoy a freshly baked bread at home without a lot of work. This Irish Soda bread is flavored with delicious dark Beer that gives it a deep rich flavor and will make you beg for more. Preheat Oven to 425F Mix the flour with the sugar, salt and baking soda Add the butter chunks to the flour and with your hands mix it in until the butter is evenly distributed in the flour Place the flour in a mixer bowl and using the dough hook mix throughly Add the egg and mix Add the beer and mix for 4-5 minutes on high speed until the dough comes together and becomes elastic Place the dough on a floured surface and give it your desired shape. Dough will be very sticky so flour your hands Place dough on a sheet pan fitted with parchment paper or a silicone mat Using a knife, make a vertical indentation and then a horizontal one without cutting all the way through. The top should resemble a cross shape Sprinkle flour on the top of the bread Bake for 25-30 minutes or until you knock on the bottom of the bread and it sounds hollow Remove from oven and enjoy Source: "Living Sweet Moments" S(Internet address): http://livingsweetmoments.com/guinness-irish-soda-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 3g Fat (20.3% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 290mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0305 --------------- END bread-bakers.v120.n023 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved