Date: Mon, 29 Jun 2020 06:24:08 +0000 --------------- BEGIN bread-bakers.v120.n026 --------------- 01. Soft Giant Pretzels (Reggie Dwork) 02. Icebox Rolls (Reggie Dwork) 03. Gluten-Free Chocolate Buckwheat Waffles (Reggie Dwork) 04. Bread Machine Rye Bread for Sandwiches (Reggie Dwork) 05. Whole-Wheat Irish Soda Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n026.1 --------------- Date: Tue, 23 Jun 2020 19:08:12 -0700 From: Reggie Dwork Subject: Soft Giant Pretzels * Exported from MasterCook * Pretzels, Soft Giant Recipe By :Sherry Peterson Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons water -- (70 to 80F) 3 cups all-purpose flour 3 tablespoons brown sugar 1 1/2 teaspoons active dry yeast 2 quarts water 1/2 cup baking soda Coarse salt My husband, friends and family love these soft, chewy pretzels. Let your machine mix the dough, then all you have to do is shape and bake these fun snacks. Prep: 20 min. + rising Bake: 10 min. In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20" rope; form into pretzel shape. Preheat oven to 425F. In a large saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10 to 15 seconds. Remove with a slotted spoon; drain on paper towels. Place pretzels on greased baking sheets. Bake until golden brown, 8 to 10 minutes. Spritz or lightly brush with water. Sprinkle with salt. S(Internet address): https://www.tasteofhome.com/recipes/soft-giant-pretzels/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; trace Fat (2.4% calories from fat); 5g Protein; 39g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3786mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : 2018 - 0625 --------------- MESSAGE bread-bakers.v120.n026.2 --------------- Date: Tue, 23 Jun 2020 20:12:41 -0700 From: Reggie Dwork Subject: Icebox Rolls * Exported from MasterCook * Rolls, Icebox Recipe By :Jean Fox Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 2 1/2 cups water -- divided 1/2 cup shortening 2 large eggs -- beaten 1 1/2 teaspoons salt 1/2 cup sugar 8 1/2 cups all-purpose flour -- (to 9C) 1/3 cup butter -- melted I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! Prep: 30 min. + rising Bake: 15 min. Dissolve yeast in 1/2 cup warm water (110-115F). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining water, eggs, salt, sugar and yeast mixture. Stir in 1 cup of flour at a time, mixing well after each addition, until a soft dough forms. Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Turn onto a lightly floured surface; divide dough into nine portions. Divide and shape each portion into 12 balls. Place three balls in each greased muffin cup. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375F. Brush rolls with half of melted butter; bake until golden brown, 15 to 20 minutes. Remove from oven; brush with remaining butter. Cal 162, Fat 5g, Carb 25g, Sod 117mg, Fiber 1g, Pro 4g Review: These rolls are TO DIE FOR! Add on the fact that they're so easy to make, and you've got a winner. Review: i made these for thanksgiving and everyone loved it..My 4 year old asked me to make more and i am doing so right now. S(Internet address): https://www.tasteofhome.com/recipes/icebox-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 5g Fat (28.5% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 111mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0623 --------------- MESSAGE bread-bakers.v120.n026.3 --------------- Date: Tue, 23 Jun 2020 20:17:19 -0700 From: Reggie Dwork Subject: Gluten-Free Chocolate Buckwheat Waffles * Exported from MasterCook * Waffles, Gluten-Free Chocolate Buckwheat Recipe By :Chris Morocco Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Toppings 1/4 cup buckwheat groats -- mixed Note 2 teaspoons maple syrup -- plus 2 tablespoons maple syrup -- pure Pinch kosher salt 1 cup whole-milk ricotta Waffles and Assembly 1 cup buckwheat flour 1/2 cup unsweetened cocoa powder -- Dutch-process 1/4 cup flaxseed meal 1 1/4 teaspoons kosher salt 1 teaspoon baking powder 1 teaspoon baking soda 2 large eggs -- room temperature 2 cups buttermilk 1/2 cup coconut oil -- melted virgin 1/4 cup packed dark brown sugar 2 teaspoons vanilla extract 2 ounces bittersweet chocolate -- coarsely chopped Nonstick vegetable oil spray Pure maple syrup -- for serving If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar. Note: black or white sesame seeds, and/or flaxseeds Toppings Preheat oven to 300F. Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated. Bake until dry to the touch and toasty smelling, 12 to 15 minutes. Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool. Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth. Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth; mix in chocolate. Lightly coat waffle iron with nonstick spray. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. Remove carefully from waffle iron. Without gluten, waffles will be extra tender. Serve waffles topped with whipped ricotta, crumble, and maple syrup. Review: Turned out very good, unlike most gluten free waffles I've tried these have a nice fluffy texture and the buckwheat flavour isn't overpowering. Will definetly make these again Review: Awesome recipe, just watched the video and made them. Easy, quick, and delicious! Made theme with some cashew milk and added vinegar to make it buttermilk. S(Internet address): https://www.bonappetit.com/recipe/gluten-free-chocolate-and-buckwheat-waffles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 395 Calories; 26g Fat (54.8% calories from fat); 12g Protein; 36g Carbohydrate; 6g Dietary Fiber; 71mg Cholesterol; 627mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0623 --------------- MESSAGE bread-bakers.v120.n026.4 --------------- Date: Sun, 28 Jun 2020 21:05:38 -0700 From: Reggie Dwork Subject: Bread Machine Rye Bread for Sandwiches * Exported from MasterCook * Bread Machine Rye Bread for Sandwiches Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb - 2 lb loaf: 3 cups King Arthur Unbleached All-Purpose Flour 1 cup pumpernickel flour 2 tablespoons Rye Bread Improver 1 tablespoon granular lecithin 2 tablespoons molasses 2 tablespoons dried minced onions -- or 1/4 cup Golden Baking Onions, ("french-fried" onions) 1 tablespoon caraway seeds 2 teaspoons salt 2 tablespoons oil -- or soft butter 2 1/4 teaspoons instant yeast 1 1/4 cups lukewarm water -- to 1 1/2C Place all of the ingredients into the pan of your bread machine according to the manufacturer's directions. Program the machine for basic bread, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency by adding a tablespoon or so of water if it seems dry and looks "gnarly." The dough should be firm, though slightly sticky. Allow the machine to complete its cycle. Remove the bread when it's finished baking, and transfer it from the pan to a wire rack to cool. Yield: one 1 1/2-pound loaf. *Note: You may also make this bread without the aid of a bread machine; or make the dough in a bread machine, and bake it in the oven. Simply make the dough using your usual method (by hand, electric mixer or bread machine); shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2" bread pan. Allow the loaf to rise, covered, until it's crowned about 1" over the rim of the pan. Bake it in a preheated 350F oven for 35 minutes, or until its interior temperature registers 190F on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack. Yield: 1 loaf Makes: one 1 1/2 lb loaf. Source: "kingarthurflour.com" S(Internet Address): http://www.kingarthurflour.com/recipes/rye-bread-for-sandwiches-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 4g Fat (18.2% calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 359mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0408 --------------- MESSAGE bread-bakers.v120.n026.5 --------------- Date: Sun, 28 Jun 2020 21:27:43 -0700 From: Reggie Dwork Subject: Whole-Wheat Irish Soda Bread * Exported from MasterCook * Bread, Whole-Wheat Irish Soda Recipe By : Serving Size : 32 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole-wheat flour 2 cups all-purpose flour -- plus more for dusting 1 teaspoon baking soda 1 teaspoon salt 2 1/4 cups buttermilk 1. Preheat oven to 450F. Coat a baking sheet with cooking spray and sprinkle with a little flour. 2. Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand. 3. Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2". Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants. 4. Bake the bread for 20 minutes. Reduce oven temperature to 400F and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes. Makes 2 lb loaf, Serves 32 Source: "recipe.com" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; trace Fat (5.3% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 125mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat. NOTES : 2013 - 0405 Soda breads are hearty Irish staples - wholemeal flour with large flakes of bran and wheat germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles of carbon dioxide which rise the bread. Soda breads have the heft of a yeast bread but are made in minutes and the dough can be shaped into scones or a round loaf, depending on the occasion. Originally it would have been baked in a bastible (pot oven) over the open fire. --------------- END bread-bakers.v120.n026 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved