Date: Tue, 16 Jun 2020 05:53:16 +0000 --------------- BEGIN bread-bakers.v120.n024 --------------- 01. Bread, Smashed-Banana (Reggie Dwork) 02. Bread Machine Honey Whole Wheat Bread (Reggie Dwork) 03. Butterscotch Bread Pudding (Reggie Dwork) 04. 70% Rye Bread with Whole Wheat (Reggie Dwork) 05. Air Buns (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n024.1 --------------- Date: Sat, 13 Jun 2020 17:12:34 -0700 From: Reggie Dwork Subject: Bread, Smashed-Banana * Exported from MasterCook * Bread, Smashed-Banana Recipe By :Gilda Bain-pew Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Nuts Quickbread Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pecans -- chopped 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon fine sea salt 2 large eggs 1 1/2 cups smashed very ripe banana 1/4 cup sour cream -- plus 2 tablespoons sour cream 1 teaspoon pure vanilla extract 3/4 teaspoon banana liqueur -- or dark rum 5 tablespoons unsalted butter -- softened, plus more for serving 1 cup granulated sugar Confectioners' sugar -- for dusting At Dovecote Cafe in Baltimore, this banana bread is one of many awesome baked goods served on a daily basis. The recipe comes from owner Aisha Pew's mother, Gilda Bain-Pew, and includes super-ripe bananas and a hit of banana liqueur (but it's still quite good without the liqueur). Active:30 MIN Total: 2:10 Serves: One 9" loaf Preheat the oven to 350F. Grease a 9-by-5" metal loaf pan with nonstick spray and line the bottom with parchment paper, allowing 2" of overhang on the 2 long sides. Spread the pecans on a baking sheet and toast for about 7 minutes, until lightly browned and fragrant. Let cool. In a medium bowl, whisk the flour with the baking powder, baking soda and salt.¨In another bowl, beat the eggs with the banana, sour cream, vanilla and banana liqueur until combined. In a stand mixer fitted with the paddle or using a hand mixer, beat the 5 tablespoons of butter with the granulated sugar at medium speed until fluffy, about 2 minutes. At low speed, gradually beat in the wet ingredients until incorporated, then beat in the dry ingredients until just combined; fold in the toasted pecans. Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour and 30 minutes, until a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 45 minutes, then turn the bread out onto the rack and let cool completely. Dust the top with confectioners' sugar, cut into slices and serve with softened butter. Make Ahead: The bread can be wrapped in plastic and refrigerated for up to 1 week. Review: Growing up eons ago, my mom's banana bread was always a huge treat. Her recipe was lost years ago and since then I've tried dozens of recipes in search of something close to Mom's. Found it! So moist, so delicious, it's a real challenge for me to wait for the bread to cool after coming out of the oven before I cut a big slice, slather it with butter (because Mom put butter on everything!), and enjoy. First two loaves I made without banana liqueur or dark rum and they were outstanding. Next three loaves I made with the dark rum and they were equally delicious. Make. This. Bread. Review: Have a fav. banana bread recipe dating back to my high school home ec. class. Never thought about finding a replacement recipe. Then this recipe from Food & Wine caught my attention; being sequestered during Coronavirus wanted to try. Surprisingly, I am over the moon with this recipe and made it exactly as instructed. Will make again . . . and again. My former, more ingredient recipe just got replaced. One question: can Smashed-Banana Bread recipe be doubled? Thank you. Review: Not only is it the best . . . but I use almond flour.. Delish. Love it. Review: amazing bread! I did not add the alcohol and I'm lactose intolerant, so I used vegan butter and sour cream. S(Internet address): https://www.foodandwine.com/recipes/smashed-banana-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 8g Fat (36.8% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 183mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0613 --------------- MESSAGE bread-bakers.v120.n024.2 --------------- Date: Mon, 15 Jun 2020 22:09:15 -0700 From: Reggie Dwork Subject: Bread Machine Honey Whole Wheat Bread * Exported from MasterCook * Bread Machine Honey Whole Wheat Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Desserts Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb loaf: -- (1 1/2 lb loaf:) 2 1/2 cups all-purpose flour -- (2C) 1 1/2 cups whole wheat flour -- (1C) 2 1/2 tablespoons honey -- (2T) 1 1/2 cups water -- (1 1/4C) 2 tablespoons butter -- (1 1/2T) 2 teaspoons salt -- scant, (1 1/2tsp) 2 1/2 teaspoons yeast -- (2tsp) Honey Glaze: (for both sizes) -- optional 1/2 cup confectioner's sugar 1/4 cup chopped pecans 1 1/2 tablespoons milk 1 tablespoon honey Load and bake, using the whole wheat cycle if your machine has one, or the regular cycle, if not. It doesn't work well on the rapid cycle. Here's something for the Honey Whole Wheat Bread -- Honey Glaze. Mix all the ingredient together and spread the glae on the bread while the bread is still hot. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 3g Fat (16.7% calories from fat); 5g Protein; 32g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 285mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : For the bread with the glaze serve it with scrambled eggs and ham. NOTES : 2016 - 0827 --------------- MESSAGE bread-bakers.v120.n024.3 --------------- Date: Mon, 15 Jun 2020 22:13:05 -0700 From: Reggie Dwork Subject: Butterscotch Bread Pudding * Exported from MasterCook * Bread Pudding, Butterscotch Recipe By : Serving Size : 9 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Desserts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 3/4 ounces day old bread -- torn into small pieces 4 cups milk 2 cups brown sugar 1/2 cup butter -- melted 3 eggs -- beaten 2 teaspoons vanilla extract 1 cup butterscotch chips Original recipe makes one 9x13" dish. A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version. Preheat oven to 350F (175C). Butter a 9x13" baking dish. In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan. Bake in preheated oven 1 hr, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold. Source: "allrecipes.com" Start to Finish Time: "1:10" T(cook): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; 17g Fat (32.8% calories from fat); 9g Protein; 72g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 383mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 Fat; 3 1/2 Other Carbohydrates. NOTES : 2014 - 0113 --------------- MESSAGE bread-bakers.v120.n024.4 --------------- Date: Mon, 15 Jun 2020 22:17:40 -0700 From: Reggie Dwork Subject: 70% Rye Bread with Whole Wheat * Exported from MasterCook * Bread, 70% Rye Bread with Whole Wheat Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rye Soaker: 172 g cracked rye 225 g rye meal 424 g boiling water Rye Sourdough: 398 g medium rye flour 318 g water 20 g 100%-hydration rye starter Final Dough: 341 g whole wheat flour 144 g water 5 3/4 g instant yeast -- (scant 2t) 14 1/3 g salt -- (2 1/3t) All of the rye soaker All of the rye sourdough This is based on the "70 Percent Rye with a Rye Soaker and Whole-Wheat Flour" in Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman. The original recipe calls for rye chops (chopped rye berries), which I don't have, so I put in all the cracked rye I had (there is supposedly a difference between cracked and chopped rye, but don't ask me to distinguish them in a lineup) and made up the rest with rye meal (very coarsely ground rye berries). The recipe instructs you to wrap the bread in linen once cool and wait 24 hours before slicing into it. This will be difficult, because, although this bread contains no sweetener of any kind, the smell of molasses will permeate your kitchen as this bakes and you will just want to get into it right away. However, you will need to control yourself, because if you cut into it too soon, it will be gummy. This is a huge, heavy, dense loaf that keeps exceptionally well. If you don't want a megaloaf or don't have a 13 x 4 x 4 pullman pan, use a regular loaf pan and scale the amount of dough to the volume of the pan. Time: Ferment sourdough and soak soaker: 14 hr Mix final dough: 10 min First fermentation : 30 min Shape: 5 min Proof: 1 hr Bake: 1 hr 15 min Desired dough temp: 82F For the soaker, combine the cracked rye, rye meal, and boiling water. Cover and let rest for 8-14 hours. For the rye sourdough, combine the rye flour, water, and rye starter. Cover and ferment at room temperature (70F) for 14 hours. In the bowl of a stand mixer with dough hook, combine all of the final dough ingredients. Mix in low speed until everything is incorporated. Continue mixing in low speed for about 4 minutes or medium speed for 2 minutes. The dough will be very sticky. Transfer the dough to a lightly oiled container. Cover and ferment for 30 minutes. Meanwhile, lightly oil a 13x4x4" pullman pan (the lid is not needed) and coat it with whole rye or whole wheat flour. Turn the dough into a well-floured counter and roll it into a 12" log. Place the log seam-down into the prepared pan and sprinkle it lightly with whole rye or whole wheat flour. Cover and ferment at about 82F until the dough has risen just above the top of the pan and the surface is beginning to "break," about an hour. (Put the pan inside a plastic bag with a bowl of hot water to keep it warm.) Meanwhile, preheat the oven, with baking stone, to 480F. You will also need steam during the initial phase of baking, so prepare for this now. Bake at 480F for 8 minutes with steam, and another 7 minutes without steam. Reduce the oven to 410F bake for another 45 minutes. Then remove the loaf from the pan and place it on a sheet pan, and bake for another 15 minutes or until the sides are firm and browned. Cool on a wire rack. When cool, wrap in linen and wait at least 24 hours before slicing. S(Internet Address): http://www.wildyeastblog.com/got-rye/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 1g Fat (5.2% calories from fat); 9g Protein; 52g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 351mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2016 - 0611 --------------- MESSAGE bread-bakers.v120.n024.5 --------------- Date: Mon, 15 Jun 2020 22:48:01 -0700 From: Reggie Dwork Subject: Air Buns * Exported from MasterCook * Bread, Air Buns Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups warm water 2 tablespoons yeast 1 cup oil 1 tablespoon vinegar 2 teaspoons salt 1/2 cup sugar -- used 1/4C 10 cups flour -- or more as needed start with about 6 cups flour, add the yeast salt and sugar and stir together. add the warm water, oil and vinegar. stir together with a wooden spoon adding more flour till it is hard to stir. add remaining flour a bit at a time till you have a soft, smooth and elastic dough that is no longer very sticky when kneading. knead for a few minutes by hand on a floured surface. let rest in greased and covered bowl in a warm place for about 40 minutes. Can use oven with the light on. Make into buns by either pinching off a piece of dough the size of an egg. Shape into a ball. Place it onto a 11 x 15" baking sheet about three buns across and 4 buns down. About 1" apart from each other. Let rise for another 40 minutes. Bake for about 20 minutes at 375F. Watch your oven, temperatures vary. Description: "This recipe makes a very light and airy bun" Source: "Mennonite Girls Can Cook" S(Internet address): http://www.mennonitegirlscancook.ca/2010/05/air-buns.html Start to Finish Time: "1:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 6g Fat (30.2% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 120mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0304 --------------- END bread-bakers.v120.n024 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved