Date: Sat, 10 Apr 2021 05:39:06 +0000 --------------- BEGIN bread-bakers.v121.n013 --------------- 01. Old Fashioned Sweet Bread (Reggie Dwork) 02. Italian Easter Bread (Reggie Dwork) 03. Cheesy Herb Hot Dog Buns (Reggie Dwork) 04. Simple Olive Bread (Reggie Dwork) 05. Granola with Strawberries Compote Waffles (Reggie Dwork) 06. Whole Wheat Spice Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n013.1 --------------- Date: Thu, 01 Apr 2021 15:21:18 -0700 From: Reggie Dwork Subject: Old Fashioned Sweet Bread * Exported from MasterCook * Bread, Old Fashioned Sweet Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 cup buttermilk 6 tablespoons butter -- melted 2 teaspoons vanilla extract 3/4 cup granulated sugar -- white 2 eggs This kind of sweet bread is a recipe your grandparents may have made years ago. It is a light sweet bread made with butter, sugar and flour almost like cake. You can frost it, sprinkle with powdered sugar or just eat it with butter. This old fashioned bread is wonderful right out of the oven for breakfast with coffee or as a snack anytime. Children love the sweetness. You could add raisins, nuts or even fruit to this sweet bread recipe but we love it like the recipe says below. I think you are going to really like this bread recipe. Make this recipe for a unique gift for a friend. Prep: 10 mins Cook: 50 mins Total: 1 hr Whisk together the flour, baking powder and baking soda in a large bowl. Add buttermilk, butter, vanilla extract, sugar and eggs. Stir well with spoon. Pour into a 9 x 5" bread pan sprayed with cooking spray. Bake in preheated 350F oven 45 to 50 minutes or until center tests done. Cool 10 minutes and remove from pan. Question: this is my first time making your sweet bread and as I'm mixing it with my hand there are lumps in it. Should I be making sure all the lumps or out or are the lumps and important part of the recipe I think it happened when I poured in the melted butter and it stuck to the flour and made lumps. Response: I would try to get at least most of the lumps out if you can. Question: Can regular milk be used in pace of buttermilk? I live in mexico and there is no buttermilk here and I don't like the homemade buttermilk. Thanks Response: Yes, I think you could use regular milk in the recipe or you can make a buttermilk substitute: One tablespoon vinegar added to one cup milk. Review: This makes a good snacking treat as is, and I'm looking forward to making it the next time with raisins and pecan chips. A very easy and versatile recipe. Thank you! S(Internet address): https://thesouthernladycooks.com/how-to-make-old-fashioned-sweet-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 5g Fat (31.7% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 186mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1219 --------------- MESSAGE bread-bakers.v121.n013.2 --------------- Date: Thu, 01 Apr 2021 15:23:36 -0700 From: Reggie Dwork Subject: Italian Easter Bread * Exported from MasterCook * Bread, Italian Easter Recipe By : MICHELLE Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Italian Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE DOUGH 1 kg all-purpose flour -- (8c) 365 ml whole milk -- (1 1/2C) 100 g granulated sugar -- (1/2C) 2 oranges -- zested & juiced 4 1/2 t active dry yeast -- (2 envelopes) 225 g margarine -- melted (1C) 8 eggs 1 t salt 1/2 t anise oil 2 tablespoons unsalted butter -- melted (for brushing) FOR THE GLAZE 240 g powdered sugar -- (2C) 60 ml whole milk -- (1/4C) Sprinkles: if desired This traditional Italian Easter Bread is an old family recipe; it's flavored with orange and anise, brushed with icing and decorated with sprinkles. prep: 3 HOURS cook: 40 MINUTES total: 4 HOURS servings: 2 LOAVES Place the flour in a large mixing bowl; set aside. Heat the milk in a small saucepan over low heat, stirring occasionally, until it is warm to the touch, but not hot. If you have an instant-read thermometer, the temperature of the milk should be between 110 and 115F. While the milk is warming, place the sugar in a small bowl and add the orange zest. With your fingertips, rub the zest into the sugar until it is completely incorporated and the sugar is moistened. Once the milk reaches the correct temperature, stir in the sugar and zest mixture, stirring to dissolve the sugar. Add the yeast, stir, and let sit for 10 minutes. Add the milk and yeast mixture to the flour and begin to mix it into a dough (it will be shaggy at this point). Next, add the melted margarine and continue to mix. Then, add the orange juice to the dough and mix to combine. In a small bowl, use a fork to lightly beat together the eggs, salt, and anise oil. Add to the dough and continue mixing. At this point, you may need to add more flour to the dough, depending on how much juice you get out of your oranges. (I added quite a bit more to get the dough to come together.) Once you have a sticky ball of dough formed, turn it out onto a floured surface and knead for about 5 minutes, adding a small amount of flour at a time as needed, or until the dough is soft and elastic. It will remain slightly tacky. Place the dough in an oiled bowl, turning to coat, and cover the bowl loosely with plastic wrap. Place in a draft-free area and allow to rise until doubled in volume, about 1 hour. Meanwhile, line two baking sheets with parchment paper and set aside. Turn the dough out onto a clean surface and divide in two. Divide each half into two (you will have four pieces of dough). We will work with one pair, and then the other. Roll two pieces of dough into 24" long ropes. Loosely twist the ropes together. Transfer the braided rope to one of the prepared baking sheets and bring the ends together to form a ring, twisting and pinching the ends together to seal. Repeat with the remaining two pieces of dough so that you have two circular, braided loaves. Brush the tops of each with the melted butter, loosely cover with plastic wrap, and let rise until nearly doubled in size, about 45 minutes to 1 hour. While the dough is rising, preheat the oven to 350F. Bake one at a time (unless you have the oven capacity to correctly bake both at the same time) until golden brown on top, 30 to 40 minutes. Remove from the oven and transfer to a cooling rack to cool completely. Once the breads are cooled to room temperature, you can glaze them (if you desire). In a small bowl, whisk together the powdered sugar and the milk until smooth. Use a pastry brush to brush the glaze onto the top and sides of the bread, and decorate with sprinkles. The bread is best served at room temperature. If you have leftovers, wrap well in plastic wrap and store at room temperature for up to 3 days. RECIPE NOTES: While I mix this by hand, you could certainly use a stand mixer fitted with a dough hook instead. This recipe can easily be scaled up or down as needed. If you can only find anise extract, substitute 2 teaspoons, as it is not as strong as anise oil. Cal 327, Fat 11g, Carb 49g, Sod 216mg, Fiber 1g, Pro 7g S(Internet address): https://www.browneyedbaker.com/italian-easter-bread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 11g Fat (31.1% calories from fat); 8g Protein; 49g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 212mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0416 --------------- MESSAGE bread-bakers.v121.n013.3 --------------- Date: Thu, 01 Apr 2021 15:11:58 -0700 From: Reggie Dwork Subject: Cheesy Herb Hot Dog Buns * Exported from MasterCook * Buns, Cheesy Herb Hot Dog Recipe By : Gerry Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water -- warm, (110-115F) 2 1/4 tsp. Quick·Rise Yeast -- (1/4oz, 7g) 2 Tbsp sugar 1 egg -- beaten 4 cups all-purpose flour -- Note: 1 tsp salt 1/4 cup butter -- melted 1 Tbsp olive oil 2 cups cheddar cheese -- grated 1/4 cup rosemary -- fresh chopped 2 Tbsp sage -- fresh chopped Fresh baked cheesy homemade hot dog buns with fresh rosemary and sage for added flavor. So easy to make and taste way better than store bought. Note: divided, plus extra for dusting your work surface In a large bowl mix the water and yeast until the yeast is dissolved. Add the sugar and egg and mix well. Mix in 2 cups of the flour until no lumps are visible. Cover with plastic wrap or a clean towel and let rest for 45 minutes. After resting, add the salt, melted butter and olive oil. Mix to combine, and then add the remaining 2 cups flour, cheddar, rosemary and sage. Using a wooden spoon or your hands, mix the dough until it forms a ball and comes away from the sides of the bowl. Turn the dough out onto a well-floured surface and knead for about 5 minutes. Place the dough ball into a lightly greased bowl, cover with a towel and let rise for until doubled in size, about 1 hour. After rising, punch the dough down and divide into 12 equal pieces. Press each piece flat into a rectangle shape and roll tightly into a log shape, pressing heavier at the ends as you roll for a tapered finish. Each bun should be about 4 to 5" long. Dust a baking tray with cornmeal and place the rolled buns in rows of 4 by 3. Cover the tray with a towel and let rise for about 1 hour. Preheat the oven to 375F. Bake in the oven for 20 minutes and golden brown. Question: These look scrumptious! How would you suggest shaping the dough if one doesn't want to make hot dog buns but wants to make round rolls for dinner? Would you increase the number of "shapes" (e.g., round instead of torpedo) and would you place them close together as you indicated for the buns? Many thanks! And P.S. This recipe is the first one using yeast I've even contemplating trying - that's how good they look and sound! Response: You could easily make these into round buns and i think I'd still keep to 12 total. I like them close together because they tend to stay softer against each other. Review/Question: Made them and they are wonderful! Looking to make them again and I wonder if I could omit the cheese? Response: You could leave the cheese out. Question: Does it have to be quick rise dry yeast? Response: No but that's the quickest way. S(Internet address): https://foodnessgracious.com/hot-dog-buns-with-cheddar-sage-and-rosemary/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 12g Fat (37.9% calories from fat); 10g Protein; 35g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 342mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0113 --------------- MESSAGE bread-bakers.v121.n013.4 --------------- Date: Thu, 01 Apr 2021 15:16:03 -0700 From: Reggie Dwork Subject: Simple Olive Bread * Exported from MasterCook * Bread, Simple Olive Recipe By : Abby Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 teaspoons active dry yeast 1 1/3 cups water -- warm 1 cup all-purpose flour 2 cups whole wheat flour 1 teaspoon sea salt -- fine grain 1 cup olives -- Kalamata, pitted and chopped I really needed this hearty olive bread to bring me back to a more balanced place. I made these in an evening and enjoyed the loaves by dinner, but this can totally be spread out over the course of a day or frozen and baked later. The salty olives and whole wheat flour balanced perfectly with a bowl of soup for dinner and by itself as my lunch the next day. The best advice I have for bread baking is to make sure your yeast is fresh, or the bread will become a flat, hard lump (we want bubbles here)! In a large bowl, dissolve the yeast in the warm water and let sit for 5 minutes, until mixture is foamy. Add the flours and salt, stir until mixture comes together and you can pick it up with your hands. Knead the bread on a well floured surface for about 5 minutes, or until the dough becomes smooth and elastic. Add the olives to the dough and knead them in for an additional minute. Form dough into a ball and transfer to a lightly oiled bowl, covering with a kitchen towel and placing in a warm area. Allow to rise for 1 1/2 hours, until it doubles in size. Lightly flour a large surface (kitchen counter or dough board) and turn dough onto floured surface. Using a knife, cut the dough in half, equally. Knead each half briefly to ensure olives are firmly in the dough. Form each half into a smooth ball. Place on a lightly greased, rimmed cookie sheet.Cover with a kitchen towel and let rise for another 30 minutes. While bread is rising, preheat oven to 425F. After dough has risen, bake in preheated oven for 35 minutes, or until golden brown. Let cool for at least 15 minutes before slicing. S(Internet address): https://heartofabaker.com/simple-olive-bread/#tasty-recipes-8191 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 2g Fat (12.1% calories from fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 258mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat. NOTES : 2020 - 1214 --------------- MESSAGE bread-bakers.v121.n013.5 --------------- Date: Thu, 08 Apr 2021 19:03:27 -0700 From: Reggie Dwork Subject: Granola with Strawberries Compote Waffles * Exported from MasterCook * Waffles, Granola with Strawberries Compote Recipe By : Extra Crispy Staff Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Grains Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the compote 1 pound fresh strawberries -- hulled and halved 1 cup granulated sugar 2 tablespoons fresh orange juice -- or water 1/4 teaspoon kosher salt 3 orange peel -- strips For the waffles 4 cups granola -- plain, without nuts or clusters 3 cups milk -- whole, divided 1/4 cup Unsalted Butter -- used Land O Lakes 3/4 cup all-purpose flour 1/2 tablespoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 3 large eggs 1/4 cup light brown sugar -- packed 2 cups strawberries -- freeze-dried Cooking spray Maple syrup -- optional Powdered sugar -- optional Granola is a familiar go-to for "healthy" breakfasts, but isn't it kind of boring to throw the same granola into the same yogurt every day? So if you also know how to make waffles, then the answer is simple: Turn granola into waffle batter and get out your waffle maker. This granola waffle recipe will help you switch up your morning routine. The crispy exterior of the granola waffles leads to the sweet and almost gooey, strawberry-riddled softer interior. The strawberry compote topping is the perfect excuse to sweeten it up even more if you want to skip the maple syrup (though we can't wittingly recommend that). Plus it's still fruit... so, you know, no guilt there. Total: 35 mins Make the compote. Cook all compote ingredients in a saucepan over medium-high heat, stirring occasionally, until syrupy, 12 to 15 minutes. Remove from heat; discard orange peel strips. Make the waffles. Combine granola and 2 cups of the milk in a large bowl; let stand 10 minutes, stirring occasionally. Meanwhile, place butter in a microwavable bowl, and microwave on high until melted, about 1 minute. Let cool 3 minutes. Stir together flour, baking powder, baking soda, and salt in a bowl. Stir together melted butter, eggs, and remaining 1 cup milk in a separate bowl. Add brown sugar to granola mixture, and stir until dissolved. Stir in butter mixture. Add flour mixture, and stir until incorporated. Gently fold in strawberries. Heat waffle iron to medium, and coat with cooking spray. Scoop a heaping 3/4 cup into each section of waffle iron. Cook until golden brown, 4 to 5 minutes. Serve with compote and, if you'd like, syrup or powdered sugar. S(Internet address): https://www.myrecipes.com/extracrispy/how-to-make-granola-waffles-with-strawberry-compote - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 413 Calories; 18g Fat (38.7% calories from fat); 10g Protein; 56g Carbohydrate; 6g Dietary Fiber; 72mg Cholesterol; 220mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2021 - 0408 --------------- MESSAGE bread-bakers.v121.n013.6 --------------- Date: Thu, 08 Apr 2021 20:34:10 -0700 From: Reggie Dwork Subject: Whole Wheat Spice Bread * Exported from MasterCook * Bread, Whole Wheat Spice Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water -- lukewarm 1 1/2 cups bread flour -- white 1 1/2 cups bread flour -- wheat 1 1/2 tablespoons dry milk 2 tablespoons brown sugar 3/4 teaspoon salt 2 tablespoons butter 1/2 cup raisins 1 1/2 teaspoons vanilla 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger -- ground 2 1/2 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 2g Fat (14.8% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 120mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v121.n013 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved