Date: Mon, 28 Sep 2020 03:27:55 +0000 --------------- BEGIN bread-bakers.v120.n036 --------------- 01. Sweet and Spicy Roasted Garlic and Brie Stuffed Flatbread (Reggie Dwork) 02. Pumpkin Muffins with Cranberries and Chocolate (Reggie Dwork) 03. Morning Glory Muffins 1 (Reggie Dwork) 04. Garden Vegetable Cornbread (Reggie Dwork) 05. Chinese Crullers Youtiao (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n036.1 --------------- Date: Tue, 22 Sep 2020 16:38:58 -0700 From: Reggie Dwork Subject: Sweet and Spicy Roasted Garlic and Brie Stuffed Flatbread * Exported from MasterCook * Flatbread, Sweet and Spicy Roasted Garlic and Brie Stuffed Recipe By :Erin Jeanne McDowell Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 heads garlic -- medium, (200 g) 1/3 cup extra-virgin olive oil -- (75 g) plus 2 teaspoons extra-virgin olive oil -- divided, (10 g) 5 cups all-purpose flour -- (625 g) 1 1/2 cups warm water -- (95F/35C), (360 g) 3 tablespoons honey -- (63 g) 1 tablespoon instant yeast -- plus 1 teaspoon instant yeast -- (8 g) 2 teaspoons fine sea salt -- (6 g) 1 large egg -- (50 g) 1 tablespoon water -- (15 g) 18 ozs Brie cheese -- thickly sliced, (520 g) 1 cup hot pepper jelly -- plus 2 tablespoons hot pepper jelly -- (360 g) Garnish: coarse sea salt -- or smoked salt With spicy jelly and melted cheese, these Sweet and Spicy Roasted Garlic and Brie Stuffed Flatbreads by Erin Jeanne McDowell are perfect as a meal alongside a big salad or just as a comforting snack. Preheat oven to 325F (170C). Cut 1/3" off top end of garlic, keeping cloves intact. Place each head of garlic, cut side up, on a sheet of foil. Drizzle with 2 teaspoons (10 grams) oil, and wrap garlic in foil. Place on a baking sheet. Bake until soft, about 1 hour. Let cool completely. Squeeze pulp into a small bowl. In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, 1 1/2 cups (360 grams) warm water, honey, yeast, salt, and remaining 1/3 cup (75 grams) oil at low speed for 2 minutes. Increase mixer speed to medium, and beat for 2 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75F/24C) until nearly doubled in size, about 1 hour. On a lightly floured surface, divide dough into 9 (128-gram) pieces. Loosely cover with plastic wrap, and let rest for 20 minutes. Preheat oven to 500F (260C). Line 2 baking sheets with parchment paper. Working with one piece of dough at a time, press dough with fingers into a 6x5" rectangle, about 1/3" thick. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto left half of rectangle. Place 1 tablespoon (8 grams) roasted garlic in center of left side of rectangle, and spread in an even layer. Top with 2 ounces Brie and 2 tablespoons (40 grams) pepper jelly. Fold dough over filling, and press edges firmly to seal. Place on prepared pans. Brush dough with egg wash, and sprinkle with salt, if desired. Bake until deep golden brown, 8 to 10 minutes. Let cool for 5 to 10 minutes before serving. S(Internet address): https://www.bakefromscratch.com/sweet-spicy-roasted-garlic-brie-stuffed-flatbreads/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 663 Calories; 10g Fat (17.8% calories from fat); 21g Protein; 87g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 805mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0511 --------------- MESSAGE bread-bakers.v120.n036.2 --------------- Date: Tue, 22 Sep 2020 16:55:50 -0700 From: Reggie Dwork Subject: Pumpkin Muffins with Cranberries and Chocolate * Exported from MasterCook * Muffins, Pumpkin Muffins with Cranberries and Chocolate Recipe By :Laurel Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon freshly grated nutmeg pinch ground allspice 1/2 cup unsalted butter -- at room temp 1/2 cup granulated sugar 1/4 cup packed light brown sugar 2 large eggs 1/2 teaspoon pure vanilla extract 3/4 cup unsweetened pumpkin puree -- (NOT pumpkin pie filling) 1/4 cup buttermilk 1/2 cup cranberries -- fresh or frozen (no need to thaw) 1/2 cup semisweet chocolate chips -- or chunks FOR TOPPING (OPTIONAL) pumpkin seeds -- or sunflower seeds Preheat oven to 400F. Lightly grease your muffin tin, both inside and along the top edge. I usually use a silicone pastry brush and a bit of vegetable shortening. It just takes a few seconds. Alternately, you could use paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Add the vanilla and beat again to incorporate. Turn the mixer down to low and add the pumpkin puree and the búttermilk. When making muffins, it's especially important to not overwork the batter once the flour has been added, otherwise the muffins can turn out tough and bread-y. If you're careful, you can add the dry ingredients with the mixer on low speed. Personally, I opted to remove the bowl from the mixer at this point and fold the dry ingredients in with a spatula. Add the chocolate and cranberries to the bowl before the flour has been completely incorporated. Stir only as much as absolutely necessary - it's okay if there are still streaks of flour. Using a large spoon or ice cream scoop, portion the batter into the muffin tin. Sprinkle the tops with pumpkin seeds or sunflower seeds (optional). Bake for about 20 to 25 minutes, rotating the pan halfway through, until a toothpick inserted in the centre of a muffin comes out clean (although there will likely be streaks of melted chocolate). Allow to cool on a wire rack for about 5 to 10 minutes before removing from the muffin tin. These muffins are best when they're still warm and the chocolate is all melty. If you're eating them later, try reheating them for about 15 to 20 seconds in a microwave. Source: "Adapted from Dorie Greenspan's Baking: From My Home to Yours" S(Internet address): http://wannacomewith.com/2014/09/pumpkin-muffins-with-cranberries-and-chocolate/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 375 Calories; 16g Fat (38.3% calories from fat); 6g Protein; 53g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 261mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 0922 --------------- MESSAGE bread-bakers.v120.n036.3 --------------- Date: Tue, 22 Sep 2020 16:08:41 -0700 From: Reggie Dwork Subject: Morning Glory Muffins 1 * Exported from MasterCook * Morning Glory Muffins 1 Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- unbleached 1 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/2 cup pepitas -- finely chopped 1/3 cup vegetable oil 1 cup packed dark brown sugar 2 large eggs -- room temperature 1/3 cup whole milk 1 large carrot -- peeled and grated (2 cups) 1 Granny Smith apple -- peeled, cored, and grated (1 1/4 cups) 1/2 cup unsweetened shredded coconut 1/2 cup golden raisins Hearty and healthy, these muffins are packed with grated apples, carrot, coconut, and golden raisins. Pepitas replace the usual walnuts. They're made with half whole-wheat and half all-purpose flour. Prep: 35 mins Total: 1 hr Preheat oven to 350F. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas. Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely. S(Internet address): https://www.marthastewart.com/1537916/classic-morning-glory-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 11g Fat (35.0% calories from fat); 6g Protein; 42g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0922 --------------- MESSAGE bread-bakers.v120.n036.4 --------------- Date: Tue, 22 Sep 2020 16:59:47 -0700 From: Reggie Dwork Subject: Garden Vegetable Cornbread * Exported from MasterCook * Cornbread, Garden Vegetable Recipe By :Kim Moyes Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 3/4 cup whole wheat flour 2 1/2 teaspoons baking powder 2 teaspoons minced fresh chives 3/4 teaspoon salt 2 large eggs -- room temperature 1 cup 2% milk 2 tablespoons honey 3/4 cup shredded carrots -- (about 1 1/2 carrots) 1/4 cup finely chopped sweet red pepper 1/4 cup finely chopped seeded fresh poblano pepper When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread - it was delicious. Today, I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! Prep: 20 min. Bake: 20 min. Preheat oven to 400F. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers. Transfer to a greased 8" square baking pan. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Serve warm. Cal 149, Fat 2g, Carb 28g, Sod 367mg, Fiber 2g, Pro 5g Review: This recipe has something going for it and that's why I'm going to try some adjustments next time. The flavors of the finely chopped vegetables really add something to this cornbread, a depth of flavor you don't expect. That said, the bread needs just a bit of fat to really make it enjoyable - the tiny amount of fat from the cup of 2% milk is not enough. I plan to add some butter or olive oil next time. S(Internet address): https://www.tasteofhome.com/recipes/garden-vegetable-cornbread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 2g Fat (13.0% calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 347mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0120 --------------- MESSAGE bread-bakers.v120.n036.5 --------------- Date: Tue, 22 Sep 2020 17:02:07 -0700 From: Reggie Dwork Subject: Chinese Crullers Youtiao * Exported from MasterCook * Crackers, Chinese Crullers Youtiao Recipe By :Bob's Red Mill Serving Size : 8 Preparation Time :0:00 Categories : Asian Bread-Bakers Mailing List Crackers/Crisps/Pretzels Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Unbleached All-Purpose Flour 1/2 cup Whole Wheat Pastry Flour 1 tsp Salt 1 tsp Sugar 2 Tbsp Oil 1/2 cup Water 3 cups Oil -- for frying, (to 4C) Youtiao are a traditional fried Chinese doughnut, much like a cruller or churro. They're normally torn in two lengthwise and are an excellent accompaniment to congee. PREP: 10 minutes COOK: 20 minutes In a medium-sized bowl, knead together all ingredients except oil until the ball of dough is no longer sticky and is smooth to the touch. Cover the bowl and refrigerate overnight. Remove from fridge and allow the dough to come to room temperature, about 1 to 2 hours. Right before you're prepared to roll and shape your youtiao, begin heating your oil in a deep fryer or deep pot to 400F. On a lightly floured surface, dump out the dough and lightly flour the top. Begin rolling the dough into a long rectangle that is less than 1/2" thick. Using a pizza cutter or knife, cut dough into equal sized strips about 1" wide. Stack two strips on top of one another and press the center, lengthwise, with a chopstick or butter knife. Hold the two ends of each piece and gently stretch the dough to 6-8" in length. Once your oil reaches 400F, fry the youtiao one at a time, turning each doughnut with chopsticks continuously until the outside is a deep golden brown, about 2 minutes. Continue until all youtiao have been fried. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/youtiao-chinese-crullers - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 839 Calories; 85g Fat (90.3% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 1 Grain(Starch); 17 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0617 --------------- END bread-bakers.v120.n036 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved