Date: Sun, 23 May 2021 04:34:34 +0000 --------------- BEGIN bread-bakers.v121.n019 --------------- 01. Baguette Baking Box (Lorna Lippes) 02. Chocolate Chip Banana Nut Muffins (Reggie Dwork) 03. Apple Cinnamon Walnut Bread (Reggie Dwork) 04. Zesty Orange Bread (Reggie Dwork) 05. Mojito Scones (Reggie Dwork) 06. Apple Cinnamon Streusel Quick Bread (Reggie Dwork) 07. Healthy Pancakes (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n019.1 --------------- Date: Sat, 15 May 2021 10:54:24 +0000 From: Lorna Lippes Subject: Baguette Baking Box I recently started making baguettes in this clever baguette baking box. While I can't post a photo here to show how professional they look I can tell you that the taste, texture and crunch is perfect. https://www.baguettebakingbox.com/ --------------- MESSAGE bread-bakers.v121.n019.2 --------------- Date: Thu, 15 Apr 2021 17:34:07 -0700 From: Reggie Dwork Subject: Chocolate Chip Banana Nut Muffins * Exported from MasterCook * Muffins, Chocolate Chip Banana Nut Recipe By : Judith Hannemann Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 3/4 cups sugar 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup chocolate chips -- mini 1/2 cup pecans -- chopped, or walnuts 1 egg -- slightly beaten 3 large bananas -- ripe, mashed 1/2 cup butter -- melted Topping: Sanding -- or coarse sugar Dress up ordinary banana muffins with nuts and chocolate. Then you have the ultimate muffin! Combine dry ingredients in large bowl. Combine wet ingredients in another bowl, mixing well. Add wet ingredients to dry ingredients and mix just until combined. Do not overmix. Preheat oven to 375F. Line a Texas muffin pan (pan has 6 large muffins) with large muffin papers or grease the pan. Fill each cup 3/4 full; top with crumbs. Bake for 25 to 30 minutes or until tester comes out clean. Cool in pan 10 minutes. Remove to a plate to cool completely. Makes 6 large muffins. For Regular Sized Muffins: Follow the above instructions, except use a regular-sized muffin pan and bake for 18 to 20 minutes. This will make 12 regular-sized muffins. Notes: Nutritional info is for the large Texas-sized muffin. Regular muffin would be approximately 1/2 those values. Cal 548, Fat 27g, Carb 74g, Sod 561mg, Fiber 4g, Pro 7g Question: The combo of chocolate chips, bananas, & nuts sound incredibly tasty. I have everything on hand, but I'm wondering if this could be baked in a loaf pan, instead of making muffins. I'm sure that the baking time would need to be increased to perhaps 50 to 55 min., or so. Reply: I would use the time from a loaf of banana bread. Maybe around 50 minutes, that's off the top of my head, but I'd check a similar recipe for a loaf. S(Internet address): https://bakeatmidnite.com/chocolate-chip-banana-nut-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 562 Calories; 28g Fat (43.5% calories from fat); 7g Protein; 76g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 640mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : 2021 - 0415 --------------- MESSAGE bread-bakers.v121.n019.3 --------------- Date: Sat, 24 Apr 2021 15:11:02 -0700 From: Reggie Dwork Subject: Apple Cinnamon Walnut Bread * Exported from MasterCook * Bread, Apple Cinnamon Walnut Recipe By : Red Star Yeast Co. Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 4 cups bread flour 2 1/4 tsp. Active Dry Yeast -- (1/4oz, 7g) 2 tsp salt 1/4 cup sugar 1 cup water 1/2 cup milk 1/4 cup butter For the filling: 2/3 cup sugar 4 tsp cinnamon 2 Tbsp butter -- melted 2 cups apples -- peeled, cored and thinly sliced 1 cup walnuts For the glaze: 1 cup powdered sugar 2 Tbsp lemon juice -- or milk The epitome of American comfort food with apples, cinnamon, walnuts and white bread. Yield: 2 loaves Combine 1 cup bread flour, yeast, salt, and sugar in a large mixer bowl; mix on low speed with a paddle attachment until incorporated. Heat water, milk and butter until very warm (120-130F). Add warm milk mixture to flour mixture and mix until combined. Add remaining bread flour 1 cup at a time, mixing just until combined. Switch to a dough hook, and knead dough for 5 minutes until smooth and elastic (if dough is sticking, add additional flour, 1 tablespoon at a time. The dough is ready when smooth and tacky (dough will stick to the finger, then release). Placed dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 sections. Let rest 10 minutes. Prepare filling: Combine sugar and cinnamon in small bowl. Roll or pat each dough into a 12x8" rectangle. Brush one dough with melted butter; sprinkle with half of cinnamon mixture. Place half the apple pieces and walnuts evenly over dough. With a rolling pin, push apples, walnuts and cinnamon sugar lightly into the dough. Roll dough tightly, starting with the short (8") end; pinch edges to seal. Repeat with the second dough. The dough is very soft and sticky. Carefully lift and place pieces into greased 8 1/2 x 4 1/2" loaf pans. Press dough to fit pan, and smooth top. Cover; let rise until almost double in size, or until indentation remains after touching. Bake in a preheated 350F oven for 35 to 40 minutes, until golden brown. Place a tented piece of aluminum foil over breads during the last 15 minutes to prevent over-browning. Remove from oven after baking and brush tops of loaves with remaining melted butter. Remove from pans; cool on wire rack 10 to 20 minutes. Combine glaze ingredients; drizzle on loaves. Delicious when served warm. *You can substitute Instant yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. S(Internet address): https://redstaryeast.com/recipes/apple-cinnamon-walnut-bread/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 6g Fat (28.5% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2019 - 1003 --------------- MESSAGE bread-bakers.v121.n019.4 --------------- Date: Sat, 24 Apr 2021 15:13:16 -0700 From: Reggie Dwork Subject: Zesty Orange Bread * Exported from MasterCook * Bread, Zesty Orange Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- lukewarm 3 cups bread flour -- white 1 1/2 tablespoons dry milk 3 tablespoons sugar 1 teaspoon salt 3 tablespoons butter 2 1/2 tablespoons orange zest -- fresh 1 teaspoon cinnamon 2 1/2 teaspoons orange extract 1/2 cup pecan -- bits 2 1/4 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): 151 Calories; 5g Fat (30.4% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 159mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v121.n019.5 --------------- Date: Sat, 24 Apr 2021 15:26:37 -0700 From: Reggie Dwork Subject: Mojito Scones * Exported from MasterCook * Scones, Mojito Recipe By : King Arthur Flour Co Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 298 g All-Purpose Flour -- Unbleached, (2 1/2C or 10 1/2 oz) 2 teaspoons baking powder 1/2 teaspoon salt 71 g light brown sugar -- (1/3C or 2 1/2 oz) 2 tablespoons lime zest -- grated, the rind of 1 or 2 limes 1 tablespoon fresh mint -- chopped 113 g cold unsalted butter -- (1/2C/8T or 4 oz) 1/2 teaspoon lime oil -- optional, for enhanced flavor 113 g cold milk -- (to 170g or 1/2C/3/4C or 4 to 6 oz) coarse white sparkling sugar -- for topping With an upfront kick of lime and a subtle hint of mint, these scones are sure to delight the palates of anyone familiar with the pleasure of an ice-cold Mojito on a hot summer's day. Attention, lime lovers: for enhanced lime flavor, be sure to use the lime oil. PREP: 15 mins. to 20 mins. BAKE: 16 mins. to 20 mins. TOTAL: 46 mins. to 55 mins. Preheat the oven to 400F. Lightly grease a standard scone pan, or lightly grease a baking sheet; or line with parchment. Combine the flour, baking powder, salt, sugar, lime juice powder or grated rind, and chopped fresh mint. Work in the butter until the mixture is unevenly crumbly. Add the lime oil. Starting with 1/2 cup, add enough milk to make the dough cohesive. It should be evenly moist, but not so sticky that you can't work with it. Turn the dough out onto a lightly floured surface, shape it into a rough ball, and roll or pat it into an 8" round. Using a bench knife or sharp knife, cut the round into 8 wedges, and transfer each to the prepared pan. Brush the scones with milk or cream, and sprinkle with coarse sparkling white sugar, if desired. Place the pan in the freezer for 15 minutes; this will help the scones rise higher. Bake the scones until they begin to brown, 18 to 24 minutes. Remove them from the oven, and transfer to a rack. Serve warm, or at room temperature. Wrap any cooled leftovers airtight, and store at room temperature for several days; freeze for longer storage. TIPS: To add more lime flavor to the scones, substitute or supplement the 2 tablespoons grated lime rind with 2 to 4 tablespoons lime juice powder (more if you're substituting, and less if you're supplementing the rind). Review: I love these scones - make them all the time! I've never used the lime oil, but it doesn't seem super necessary to me. Both the amount of lime and mint are more things to eyeball than anything that needs to be exact. I've used as much as the zest of two limes and two or three tablespoons of mint depending on the day, and they're good any which way. Definitely take the time to brush on milk and freeze them, as it will make a huge difference in the rise (and use fresh baking powder!). I typically glaze them with a simple vanilla glaze but they're also good on their own. Easy and delicious! Review: Very subtle flavor (like most scones I've experienced, really) but nice. I don't have lime oil or powdered lime juice concentrate or whatnot but I did add the juice that I squeezed from the lime I zested and I think it made a difference. Topped with demerara sugar (Sugar in the Raw) which is my readily-available coarse sugar. 5 of 5, will make again! Review: I did not use the lime oil. I don't think it is essential, but it might be nice if you had it (I had lemon and orange). Rather than guessing or risking overhandling the dough, I used 4 oz of milk and a egg beaten together (most scone recipes I use call for an egg). I didn't need to make any adjustments. After baking, I made a powdered sugar and lime juice drizzle for the tops. The flavor was mild and more lime than mojito. The variety of mint you use could have a deinite impact on that. I would give my results a 4. They were good, but not fabulous. I think the 3 stars is more appropriate for a recipe where the flavor seems to need tweakng more often than not and there is a 50% swing in the amount off milk called for in a recipe where you want to handle the dough as little as possible. Just because of the way the recipe is written, I think it will be more difficult for everyone to get consistent results. I would still recommend it, but with with some caution. Review: I made these scones for a baby shower afternoon tea. They were a great hit. Everyone said that they loved them! The only complaint that I have is that they didn't rise as much as I thought they should. I've used KAF basic scone recipe for years (adding various fruit) and they rise beautifully. Next time I make this recipe I'll be using the basic scone recipe adding mint and lime. BTY: I didn't use lime oil. Glad I didn't, I think it would have been overpowering. Review: These took a blue ribbon today in the Wisconsin State Fair - the judge loved them! My boyfriend and best friend said they may have been the best things they have ever eaten. I was skeptical - for naught!! I did not have lime oil this time and my presentation was a smoother scone . Wonderful texture and very easy. Review: I used lime zest - 2 smallish limes worth to make the 2 tablespoons and lime oil. I could hardly taste the mint and would add another tablespoon next time. My daughter who doesn't like scones in general really liked this one. The texture was a bit cake like, but the scones were very tasty. Review: What a brilliant idea! I love mojitos and I love scones so I was very excited to see this recipe. I followed it exactly, using the optional lime oil, and they were wonderful! They had a lovely texture and the fresh taste of lime and mint. I will definitely make these again and again. Next time, though, I may serve them as an afternoon snack with a cold glass of limeade rather than for breakfast with coffee. S(Internet address): https://www.kingarthurflour.com/recipes/mojito-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 12g Fat (38.6% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 268mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0422 --------------- MESSAGE bread-bakers.v121.n019.6 --------------- Date: Sun, 18 Apr 2021 20:38:24 -0700 From: Reggie Dwork Subject: Apple Cinnamon Streusel Quick Bread * Exported from MasterCook * Quick Bread, Apple Cinnamon Streusel Recipe By : Lynn Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Posted Quick Bread Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE STREUSEL 1/4 cup brown sugar 3 Tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 2 Tablespoons unsalted butter -- Note 1: FOR THE BREAD 2 cups all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 eggs 1/2 cup oil -- vegetable or canola 1/2 cup apple butter -- homemade. or store bought 1 teaspoon vanilla extract 3/4 cup brown sugar 1/4 cup granulated sugar 1 large apple -- Granny Smith, Note 2: This moist and tender quick bread is full of tart, chunky apples and topped with a crunchy, melt-in-your-mouth cinnamon streusel. A great fall staple for your oven! Note 1: softened & cut into 8 cubes Note 2: peeled, cored, and chopped into chunks (about 2 cups) Prep: 15 mins Cook: 50 mins Total: 1:05 FOR THE STREUSEL: In a small bowl, combine brown sugar, flour, and ground cinnamon. Toss together with a fork. Add butter and work into sugar mixture with a fork or your fingers until pea-sized clumps form. Set aside. FOR THE BREAD: Preheat oven to 350F. Spray a loaf pan with non-stick spray and set aside. In a large bowl, whisk together flour, ground cinnamon, allspice, nutmeg, ground cloves, salt, baking powder, and baking soda. Set aside. In a medium bowl, whisk together eggs, oil, apple butter, and vanilla until smooth. Whisk in both sugars until no clumps remain. Pour wet ingredients into dry ingredients and stir gently until just combined and no white flour streaks remain. Gently fold in chopped apples. Pour batter into loaf pan and sprinkle cinnamon streusel topping evenly over top of batter. Bake for 45 to 50 minutes, or until a toothpick inserted in center comes out mostly clean. Allow to cool completely on a wire rack before slicing and serving. Leftovers can be kept covered at room temperature for 4 days or in the refrigerator up to 1 week. Loaf freezes well, up to 2 months. Thaw overnight in refrigerator overnight. Review: What a beautiful looking bread! I'm loving all the streusel in there! Review: I made this bread following the recipe and it is excellent! I had tried several recipes before this one but had no luck. This is the best recipe for apple bread! S(Internet address): https://freshaprilflours.com/apple-cinnamon-streusel-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 288 Calories; 12g Fat (37.5% calories from fat); 4g Protein; 42g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 220mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2021 - 0418 --------------- MESSAGE bread-bakers.v121.n019.7 --------------- Date: Sat, 24 Apr 2021 14:36:58 -0700 From: Reggie Dwork Subject: Healthy Pancakes * Exported from MasterCook * Pancakes, Healthy Recipe By : Linley Richter Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Base Dry Ingredients 3 cups whole wheat flour -- white 2 teaspoon baking powder 1/4 teaspoon salt Preferred flavor* dry ingredients Base Wet Ingredients 4 large eggs 2 cup milk -- unsweetened almond 6 tablespoons coconut oil -- melted Preferred flavor* wet ingredients These are our favorite healthy pancakes. We're using one base batter made with whole grains and making 6 delicious pancake flavor variations! Prep: 10 minutes Cook: 15 minutes Total: 25 minutes Serving Size: 2 medium pancakes This recipe is doubled so if you want one size serving reduce by half... Reggie Place base dry ingredients (1.5 cups white whole wheat flour, 2 teaspoons baking powder, and 1/8 teaspoon salt) and preferred flavor* dry ingredients into a medium bowl and mix well. Then, in a separate bowl crack 2 eggs and whisk. Add 1 cup almond milk and then the wet ingredients from preferred flavor* into the same bowl and mix. Add dry ingredients into wet ingredients and mix making sure all ingredients are combined. Finally, add in 2 tablespoons melted coconut oil and mix again. Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray. Using a 1/3 cup scoop, scoop pancake batter into the skillet. Let the pancake cook for 2 to 3 minutes on each side, flipping when bubbles start to form in the center of the pancakes. Repeat until all pancake batter is gone. Top with your favorite toppings and enjoy! TIPS & NOTES: Preferred flavor: Choose between Peanut Butter, Potato Scallion, Apple, Pumpkin, Lemon Ricotta, or Chocolate Chocolate Chip. Flavor ingredients are located above the recipe card. See individual recipes on site ... Reggie Nutrition information is just the base batter with no mix-ins. Cal 259, Fat 10g, Carbs 29g, Fiber 5g, Pro 9g S(Internet address): https://fitfoodiefinds.com/healthy-pancakes-1-base-batter-6-ways/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 12g Fat (42.6% calories from fat); 9g Protein; 29g Carbohydrate; 4g Dietary Fiber; 91mg Cholesterol; 205mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0424 --------------- END bread-bakers.v121.n019 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved