Date: Sun, 21 Jun 2020 22:37:08 +0000 --------------- BEGIN bread-bakers.v120.n025 --------------- 01. Correction to Bread Machine Honey Whole Wheat Bread (Jeff Dwork) 02. Black Pepper Biscuits (Reggie Dwork) 03. Molasses Biscuits (Reggie Dwork) 04. Bread Machine Almond Bread (Reggie Dwork) 05. Breadsticks, Rosemary-Fennel (Reggie Dwork) 06. Coffee Nut Scones (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n025.1 --------------- Date: Sun, 21 Jun 2020 15:10:07 -0700 From: Jeff Dwork Subject: Correction to Bread Machine Honey Whole Wheat Bread The quantity of yeast for the large loaf should be 2 1/2 teaspoons, not tablespoons. Thanks to the kind reader who notified us of this. The corrected recipe is on the website at: https://bread-bakers.com/msgs/v120n024/msg00001.html Jeff --------------- MESSAGE bread-bakers.v120.n025.2 --------------- Date: Sun, 21 Jun 2020 15:06:42 -0700 From: Reggie Dwork Subject: Black Pepper Biscuits * Exported from MasterCook * Biscuits, Black Pepper Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3/4 cup chilled unsalted butter -- (1 1/2 sticks), cut into 1/2" cubes 1 1/2 cups chilled buttermilk Whipping cream Coarsely ground black pepper Position rack in center of oven and preheat to 450F. Line large rimmed baking sheet with parchment paper. Combine first 4 ingredients in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles very coarse meal. Transfer to large bowl. Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps. Gather dough into ball. Transfer to lightly floured surface; pat out to 10" round, about 3/4" thick. Using 2 3/4 to 3" diameter biscuit or cookie cutter, cut out 8 rounds. Place 2" apart on prepared sheet. Gather dough scraps together; press out to 3/4" thickness and cut out additional rounds for total of 11 to 12 biscuits. Place on baking sheet. Brush biscuits with cream; sprinkle with coarsely ground black pepper. Bake biscuits until tops are golden and tester insertedinto center comes out clean, 15 - 18 min. Cool 15 min. Serve warm or at room temperature. Source: "Bon Appetit, Sept 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 12g Fat (41.2% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 480mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v120.n025.3 --------------- Date: Sun, 21 Jun 2020 15:12:30 -0700 From: Reggie Dwork Subject: Molasses Biscuits * Exported from MasterCook * Biscuits, Molasses Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus more for dusting 1 tablespoon packed dark-brown sugar 1/2 teaspoon coarse salt 1 tablespoon baking powder 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/8 teaspoon freshly ground pepper 6 tablespoons unsalted butter -- chilled and cut into 1/4-inch pieces 6 tablespoons milk -- (1/4C + 2T) 1/4 cup unsulfured molasses 1 tablespoon heavy cream -- for brushing Preheat the oven to 375F with rack in center. Sift together flour, sugar, salt, baking powder, ginger, cloves, and pepper. Using a pastry blender or two knives, cut in butter until the mixture resembles coarse meal. In a small bowl, whisk together milk and molasses until completely combined. Make a well in the center of the flour mixture, and add the milk-molasses mixture. Using a fork, stir the mixture until it almost comes together. Gently bring the remaining smaller dough particles together with your fingertips. Transfer dough to a very lightly floured surface, and pat into a flattened circle about 6" in diameter and 3/4" thick. Cut dough into rounds with a 2" cookie cutter. Gently press the excess dough together, and cut several more biscuits. Gently press the remaining excess dough together one more time, and cut one more biscuit. Transfer biscuits to a parchment-lined baking sheet; generously brush tops with cream. Bake until golden brown, 24 to 26 minutes. Place biscuits on a wire rack to cool slightly. Source: "marthastewart.com" S(Internet Address): http://www.marthastewart.com/318013/molasses-biscuits Copyright: "MARTHA STEWART LIVING, APRIL 1996" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 8g Fat (38.0% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 250mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : These gingerbread-flavored biscuits complement the smokiness of a glazed ham. NOTES : 2015 - 0212 --------------- MESSAGE bread-bakers.v120.n025.4 --------------- Date: Sun, 21 Jun 2020 15:16:07 -0700 From: Reggie Dwork Subject: Bread Machine Almond Bread * Exported from MasterCook * Bread Machine Almond Bread 2 lbs Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 4 teaspoons almond oil 1 teaspoon salt 1/4 cup honey 1 cup almond flour 2 cups whole wheat flour 1/4 cup vital wheat gluten 1 teaspoon xanthan gum 1/4 ounce dry yeast This is an excellent very faintly sweet breakfast bread with an unusual but satisfyingly 'bread' texture. The crust has a great flaky/chewy consistency while remaining soft. It is dense but not heavy and the extra protein from the almond flour keeps the mid-morning munchies away. This is not (nor was it intended to be) a gluten-free recipe; the addition of vital gluten is critical to maintain cell structure for the rise. The xanthan gum is only in there because I like the ability to slice my homemade bread and use it for sandwiches. Prep: 10 min Total: 3:10 Combine water, almond oil, salt, honey, almond flour, whole wheat flour, vital wheat gluten, xanthan gum, and yeast, respectively in a bread machine. Follow manufacturers' instructions for a 2-pound loaf. S(Internet Address): http://allrecipes.com/recipe/239620/bread-machine-almond-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 7g Fat (36.2% calories from fat); 5g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 189mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : It is very good with a slice of cheese and some fruit on the side. NOTES : 2017 - 1219 --------------- MESSAGE bread-bakers.v120.n025.5 --------------- Date: Sun, 21 Jun 2020 15:22:22 -0700 From: Reggie Dwork Subject: Breadsticks, Rosemary-Fennel * Exported from MasterCook * Bread, Breadsticks, Rosemary-Fennel Recipe By : Serving Size : 64 Preparation Time :0:40 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons quick-rise yeast -- (2 pkg) 2 1/2 teaspoons salt 2 teaspoons fennel seeds -- crushed 1 teaspoon dried rosemary leaves -- crumbled 1/2 teaspoon coarsely ground black pepper 4 3/4 cups all-purpose flour -- about 1/2 cup olive oil 1. In large bowl, combine yeast, salt, fennel seeds, rosemary, pepper, and 2 cups flour. With spoon, stir in 1 1/2 cups very warm water (120F to 130F); beat vigorously with spoon 1 minute. Stir in olive oil. Gradually stir in 2 1/4 cups flour. 2. Turn dough onto floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (about 1/2 cup) while kneading. Cover dough loosely with plastic wrap; let rest 10 minutes. 3. Preheat oven to 375F. Grease 2 large cookie sheets. Divide dough in half. Keeping remaining dough covered, cut half of dough into 32 pieces. Shape each piece into 12" long rope. Place ropes on cookie sheets, about 1" apart. 4. Place cookie sheets on 2 oven racks and bake breadsticks 20 minutes or until golden and crisp throughout, rotating cookie sheets between upper and lower racks halfway through baking time. Remove breadsticks to wire racks to cool. Repeat with remaining dough. 5. Makes 64 breadsticks. Each breadstick: About 50 calories, 1 g protein, 7 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 85 mg sodium. Description: "Great do-ahead gifts - they keep perfectly for up to 2 weeks in an airtight container." Source: "Good Housekeeping, Dec 1996" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; 2g Fat (32.8% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v120.n025.6 --------------- Date: Sun, 21 Jun 2020 15:30:01 -0700 From: Reggie Dwork Subject: Coffee Nut Scones * Exported from MasterCook * Scones, Coffee Nut Recipe By :Lazyme Serving Size : 10 Preparation Time :0:20 Categories : Biscuits/Scones Bread-Bakers Mailing List Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup 1% low-fat milk 2 1/2 tablespoons instant coffee granules 1 teaspoon vanilla extract 1 large egg -- lightly beaten 2 1/4 cups all-purpose flour 1/3 cup sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup butter -- or 1/4 cup margarine, chilled, cut into small pieces 3 tablespoons walnuts -- finely chopped cooking spray 2 teaspoons 1% low-fat milk 2 teaspoons sugar Direction Notes:. Cut through the circle of dough, but do not separate the wedges. This allows them to bake as one large scone, and they will be much moister than scones baked separately. Scones:. Combine 2/3 cup milk and the coffee granules in a microwave-safe bowl. Microwave at high 1 minute; stir until coffee dissolves. Cover and chill completely. Stir in vanilla and egg. Preheat oven to 425F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. (The flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Stir in walnuts. Add milk mixture, stirring just until moist (dough will be sticky). Turn the dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8" circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges; do not separate. Brush the dough with 2 teaspoons milk; sprinkle with 2 teaspoons sugar. Bake at 425F for 20 minutes or until browned. Serve warm. (serving size: 1 wedge). Source: "food.com" S(Internet Address): http://www.food.com/recipe/coffee-nut-scones-276255 Yield: "1 (68 g)" Start to Finish Time: "0:40" T(Cook Time): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 7g Fat (30.1% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 346mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2014 - 0930 --------------- END bread-bakers.v120.n025 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved