Date: Sun, 18 Oct 2020 23:51:21 +0000 --------------- BEGIN bread-bakers.v120.n039 --------------- 01. Chinese Steamed Buns (Reggie Dwork) 02. Tender Peach Scones (Reggie Dwork) 03. Sweet Potato Cloverleaf Rolls (Reggie Dwork) 04. Whole Wheat Bread (Bob's Red Mill Bakery) (Reggie Dwork) 05. Pane Toscano Bread Toscano Tuscan Bread (Reggie Dwork) 06. Almond Flour Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n039.1 --------------- Date: Wed, 14 Oct 2020 19:08:33 -0700 From: Reggie Dwork Subject: Chinese Steamed Buns * Exported from MasterCook * Buns, Chinese Steamed Recipe By :Carol chi-wa Chung Serving Size : 24 Preparation Time :0:00 Categories : Asian Bread-Bakers Mailing List Ethnic Hand Made Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1 teaspoon sugar -- white 1/4 cup all-purpose flour 1/4 cup water 1/2 cup warm water 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 tablespoons sugar -- white 1 tablespoon vegetable oil 1/2 teaspoon baking powder Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish. Prep: 30 mins Cook: 30 mins Additional: 3 hrs Total: 4 hrs Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes. Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours. Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked. Cal 44, Fat 0.7g, Carb 8g, Sod 35g, Fiber 0.4g, Pro 1g S(Internet address): https://www.allrecipes.com/recipe/7011/chinese-steamed-buns/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; 1g Fat (13.8% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1014 --------------- MESSAGE bread-bakers.v120.n039.2 --------------- Date: Wed, 14 Oct 2020 19:26:32 -0700 From: Reggie Dwork Subject: Tender Peach Scones * Exported from MasterCook * Scones, Tender Peach Recipe By :King Arthur Baking Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 241 g Unbleached All-Purpose Flour -- (2C or 8 1/2 oz) 1/2 teaspoon salt 67 g granulated sugar -- (1/3C or 2 3/8 oz) 1/4 teaspoon ground nutmeg -- *Note, to taste, to 3/4tsp 1 tablespoon baking powder 85 g cold butter -- cut into pieces, 3/8C (6 Tbsp) (3 oz) 2 large eggs 74 g vanilla yogurt -- *Note (1/3C or 2 5/8 oz) 1/2 teaspoon almond extract 142 g diced peach -- *Note, peeled or not (1C or 5 oz) coarse white sparkling sugar -- optional 1 teaspoon vanilla extract These tender, golden scones, warm from the oven, are wonderful with peach preserves (of course). Or simply enjoy them in all their simple glory - with a glass of iced tea, if the weather's hot. *Note: Don't like nutmeg? Substitute ground cinnamon, or simply leave out the spice altogether. *Note: Use full or low fat yogurt, not nonfat or sour cream. *Note: Use fresh, canned, or thawed frozen peaches. PREP: 15 mins. to 20 mins. BAKE: 20 mins. to 25 mins. TOTAL: 35 mins. to 45 mins. Preheat the oven to 375F. Lightly grease a baking sheet, or line it with parchment. In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder. Work in the butter, using your fingers, a fork, or a pastry blender. In a separate bowl, whisk together the eggs, yogurt or sour cream, and the extracts. Stir the wet ingredients into the dry ingredients. Add the peaches, stirring just until everything is combined. This is a wet, sticky dough. Drop the dough by the 1/4-cupful onto the prepared pan; a muffin scoop works well here. Sprinkle the scones with coarse sugar, if desired. Bake the scones for 20 to 25 minutes, until they're light golden brown. Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to continue cooling. Serve warm, or at room temperature. Store at room temperature, well-wrapped, for several days; freeze for longer storage. TIPS: One good-sized peach will yield about 1 cup diced fruit. Review: I made this recipe exactly as written. I used Kerrygold butter and southern Illinois peaches which in my opinion are the best peaches. These were amazing! The peach flavor was definitely there and the nutmeg and almond extract complimented the peach perfectly. This is going in my family recipe box. Review: I love scones ANY scones! I love cinnamon, nutmeg, and vanilla paired with peaches. So I increased all three for this recipe. For all the reviewers who weren't pleased with the lack of sweetness, you have to remember that traditional English scones were not full of sugar (or flavor). Sugar was a high-priced commodity, so was used sparingly and mostly by the wealthy. (Remember extra sugar adds extra lbs.) Review: I made several changes after reading the reviews about these being tasteless, and my final product was delicious. I doubled the sugar, used 1/2 tsp nutmeg and 1/2 tsp cinnamon. I also used a full tsp of almond extract and 1/2 tsp vanilla (I love vanilla and add it to EVERYTHING I bake). I used more peaches than called for by quite a bit, but I didn't measure (just used what I had). Now here's the thing with these changes the flavor is incredible, but the dough was actually too wet and the baked scones did not have quite the right crumb. I will try it again sometime increasing the dry ingredients just a smidge till I get the right finished consistency. With the changes, these are definitely worth making again. Review: I have to say thank you for sharing this recipe. I have tried others, and this is by far the easiest and better to make.. Texture and flavor were perfect. My only changes were adding vanilla yogurt, because is all I had, vanilla extract too. The leftovers were even better, after warming up in the oven. Made then again, but now blueberries. I can't wait to try another flavor. No more store box mixes for me. Thank you. Source: "www.kingarthurflour.com" S(Internet address): https://www.kingarthurflour.com/recipes/tender-peach-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 7g Fat (37.5% calories from fat); 3g Protein; 22g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 284mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0810 --------------- MESSAGE bread-bakers.v120.n039.3 --------------- Date: Wed, 14 Oct 2020 19:31:32 -0700 From: Reggie Dwork Subject: Sweet Potato Cloverleaf Rolls * Exported from MasterCook * Rolls, Sweet Potato Cloverleaf Recipe By :Red Star Yeast Co. Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Potatoes Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups bread flour -- (to 5C) 2 1/4 tsp. RED STAR Platinum Superior Baking Yeast -- Note, (1/4oz, 7g) 1 1/2 tsp salt 1 cup milk -- warmed to 120-130F 1/4 cup water -- warmed to 120-130F 1/4 cup honey 1 egg -- room temperature 3/4 cup mashed sweet potato 3 Tbsp butter -- softened These easy Sweet Potato Cloverleaf Rolls are perfectly light and fluffy while being lightly sweetened from mashed sweet potatoes and honey! Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. In the bowl of stand mixer affixed with the paddle attachment, combine 2 1/2 cups flour, yeast, and salt. In a small bowl, whisk together milk, water, honey, and egg. Add wet ingredients to dry ingredients and beat until just combined. Add 2 more cups flour, mashed sweet potato, and butter. Switch out paddle attachment for dough hook and knead until dough is smooth and elastic. Dough should pull away from sides of bowl and be slightly sticky. If dough is too sticky, add up to an additional 1/2 cup flour. Transfer dough to a large bowl that has been sprayed with non-stick cooking spray. Cover and allow to rise until doubled in size, about 1 hour. Turn dough out onto floured surface and punch down. Divide dough into 18 equal pieces. Divide each piece into 3 equal pieces. Lightly spray muffin tins with non-stick cooking spray. Take each piece of dough and roll into a ball. Place 3 balls of dough in each cup of the muffin tin. Cover and let rise for 30 minutes or until almost doubled in size. While rolls are rising, preheat oven to 375F. Bake rolls for 15 to 20 minutes or until golden brown. Remove to a wire rack and serve warm. S(Internet address): https://redstaryeast.com/recipes/sweet-potato-cloverleaf-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 3g Fat (16.4% calories from fat); 5g Protein; 32g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 217mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1219 --------------- MESSAGE bread-bakers.v120.n039.4 --------------- Date: Wed, 14 Oct 2020 19:38:59 -0700 From: Reggie Dwork Subject: Whole Wheat Bread (Bob's Red Mill Bakery) * Exported from MasterCook * Bread, Whole Wheat (Bob's Red Mill Bakery) Recipe By :Bob's Red Mill Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Warm Water -- 110F 1 Tbsp Honey 2 1/4 tsp Active Dry Yeast -- (one 7g packet) 1 Tbsp Oil 2 3/4 cups Whole Wheat Flour 1 1/2 tsp Salt This chewy, hearty bread is from our bakery at the Whole Grain Store in Milwaukie, Oregon. Bake it up at home and enjoy the flavor and texture of 100% whole wheat bread. PREP: 30 minutes by hand or 5 minutes by bread machine COOK: 30 minutes PASSIVE: 2 hours SERVINGS: One 8 x 4" loaf or one 1 1/2 lb machine loaf By Hand: Place warm water and honey in a large mixing bowl. Sprinkle yeast over the mixture and let sit for 5 minutes while the yeast activates. Add the remaining ingredients to the yeast mixture and mix until the dough pulls away from the side of the bowl. Turn dough out onto a lightly floured counter and knead for about 10 minutes or until you can stretch a small portion of the dough into a thin membrane (this is called the "window pane test"). If you are using an electric mixer, knead for 4 minutes on medium speed with the dough hook attachment. Place dough in a clean, oiled bowl, cover and allow to rise until doubled in size, about 1 hour. Punch down the dough, cover and let rise another 30 minutes. Preheat the oven to 350F and lightly oil an 8 x 4" loaf pan. Place dough on a lightly floured counter and shape into a loaf. Place loaf in the prepared pan, cover and let rise for 30 minutes or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation. Bake for 30 minutes until golden-brown and hollow sounding when tapped. The internal temperature should be between 180-200F. Cool on a wire rack. Bread Machine: Add ingredients to the bread pan following manufacturer's instructions. Bake on machine's basic wheat bread setting. Check dough before final rise and, if necessary, adjust its placement in the pan for level height during baking. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/bobs-red-mill-bakery-whole-wheat-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 2g Fat (12.8% calories from fat); 5g Protein; 26g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 323mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0617 --------------- MESSAGE bread-bakers.v120.n039.5 --------------- Date: Wed, 14 Oct 2020 19:44:15 -0700 From: Reggie Dwork Subject: Pane Toscano Bread Toscano Tuscan Bread For a different take on this recipe, see "Saltless Tuscan Bread" from 1996: https://bread-bakers.com/msgs/v096n016/msg00008.html * Exported from MasterCook * Bread, Pane Toscano Tuscan Bread Recipe By :King Arthur Flour Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge 1/4 teaspoon active dry yeast -- or instant yeast 2/3 cup lukewarm water -- (110F) (152g) 1 1/3 cups Unbleached All-Purpose Flour -- (160g) Dough 1 1/4 teaspoons active dry yeast -- or instant yeast 1 1/3 cups room-temperature water -- (301g) 3 3/4 cups Unbleached All-Purpose Flour -- (450g) This traditional Tuscan bread is as simple as bread can be: it's just yeast, water, and flour mixed together, kneaded, shaped and baked. Why no salt? See "tips," below. PREP: 30 mins BAKE: 40 to 45 mins TOTAL: 11 hrs 35 mins YIELD: 1 large loaf of bread Serving size: 67g To make the sponge: The night before you want to make bread, combine the 1/4 teaspoon yeast, 2/3 cup warm water, and 1 1/3 cups flour. Cover and let stand at room temperature overnight. To make the dough: The next day, combine the sponge with the dough ingredients. Turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Place the dough in a well-greased bowl, turning to coat all sides, cover the bowl, and let the dough rise until doubled in bulk, about 1 hour. Turn the dough onto a lightly floured work surface without punching it down or handling it roughly. Gently form it into a large, round loaf by pulling all the edges underneath, gathering them and squeezing them together, leaving the top smooth. If you have a pizza baking stone, place the loaf on a sheet of parchment paper; if you're using a pan, sprinkle some cornmeal on the bottom of the pan, and place the loaf on it. Cover with lightly greased plastic wrap, and set the loaf aside to rise until doubled, about 1 hour. Preheat the oven to 450F. Slash the top of the bread in a tic-tac-toe pattern. If you're using a baking stone, use a peel to transfer the loaf, parchment paper and all, to the stone in the oven. Otherwise, put the pan of bread into the oven. Bake for 15 minutes, misting bread with water from a spray bottle three times during the 15 minutes. Reduce the oven heat to 400F. Bake the bread 25 to 30 minutes longer, until it's golden brown and its interior temperature registers about 200F on a digital thermometer. Remove the bread from the oven, and cool it on a rack. Enjoy it fresh within a day or so; freeze for longer storage. Tips: Because Tuscans often eat their bread with very spicy main dishes, or top it with salty, strong-flavored meats or cheeses, it's often salt-less. It's very bland tasting by itself, so as not to interfere with other tastes it's teamed with. Unless you're on a salt-free diet and are used to salt-less food, this bread probably won't taste very appealing to you, if eaten by itself. But pair it with a salty prosciutto or a strong Parmesan cheese; or broil it, then spread with olive oil and crushed garlic; or eat it with a savory stew, and you'll see why Tuscans have baked and loved their salt-less bread for many centuries. Cal 140, Carb 29g, Fiber 1g, Pro 5g S(Internet address): https://www.kingarthurflour.com/recipes/tuscan-bread-pane-toscano-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; trace Fat (2.6% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 1230 --------------- MESSAGE bread-bakers.v120.n039.6 --------------- Date: Wed, 14 Oct 2020 19:52:48 -0700 From: Reggie Dwork Subject: Almond Flour Bread * Exported from MasterCook * Bread, Almond Flour Recipe By :Vered DeLeeuw Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large eggs 5 tablespoons refined coconut oil -- (2.5 oz) 1 teaspoon apple cider vinegar -- (don't skip) 1/4 teaspoon kosher salt 1 3/4 cup blanched almond flour -- (7 oz) 1/2 teaspoon baking soda An easy recipe for a quick, filling and tasty almond flour bread. This bread is keto and paleo, and it works great with both savory and sweet toppings. Prep: 10 mins Cook: 30 mins Rest: 30 mins Total: 1:10 Gently melt the coconut oil in the microwave. Preheat your oven to 350F. Grease an 8" loaf pan (a 9" pan will be too big). You can also line the pan with parchment paper with an overhang (As shown in the video) for easy removal. In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour and finally the baking soda. Don't skip the vinegar - it helps the bread rise. Pour the batter into the prepared loaf pan. Bake until bread is golden brown and set, and a toothpick inserted in its center comes out clean, 30 to 40 minutes. (See notes below) Cool for 10 minutes in the pan on a wire rack before gently releasing the bread from the pan (carefully run a knife along edges if needed). Cool to room temperature, about 20 minutes more, before slicing and serving. Keep leftovers in a Ziploc bag in the fridge for up to 5 days, or freeze. Cal 131, Fat 12g, Carb 3g, Sod 83mg, Fiber 1g, Pro 5g S(Internet address): https://healthyrecipesblogs.com/gluten-free-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 12g Fat (80.1% calories from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Fat. NOTES : 2019 - 1206 --------------- END bread-bakers.v120.n039 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved