Date: Sun, 20 Jun 2021 01:40:38 +0000 --------------- BEGIN bread-bakers.v121.n023 --------------- 01. Batter Biscuits (maybelle) 02. Easy Cornbread with Creamed Corn (Reggie Dwork) 03. Bread Machine Rye Bread (Reggie Dwork) 04. Caraway Seed Rye Bread (Reggie Dwork) 05. Copycat Outback Steakhouse Honey Wheat Bushman Bread (Reggie Dwork) 06. Pull Apart Garlic Bread (Reggie Dwork) 07. Healthy Apple Cinnamon Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n023.1 --------------- Date: Sat, 19 Jun 2021 14:00:23 -0700 From: maybelle Subject: Batter Biscuits >From the Yahoo food group The Bakery Shoppe run by Suzy-Q. * Exported from MasterCook * Batter Biscuits Recipe By :Traditional Appalachain recipe from Eastern Kentucky Serving Size : 1 Preparation Time :0:00 Categories : Bakery-Shoppe Breads - Quick To Post Tomato Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Salt 1/2 Tbsp Baking Powder 1/4 Tsp Baking Soda -- or less to taste 2 1/3 C Flour 1 Qt Buttermilk -- or more as needed 2 Eggs 1/2 Lb Butter Preheat oven to 425F. Mix dry ingredients. Add buttermilk until about the consistency of pancake batter. Beat eggs and add to batter. Batter must be slightly thinner than pancake batter and beaten very smooth. Melt butter. Put 1/2 tsp. in each hole of small muffin tins. Heat on surface until butter is very hot. Spoon 1 tbsp. of batter into each hole and bake for 20 minutes. Turn out and serve immediately with your favorite jam or preserves. Makes 5 dozen biscuits. Source: "Mountain Measures"-- Junior League of Charleston, WV ed. 1974 Typed for you by billspa@icancect.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3237 Calories; 205g Fat (57.0% calories from fat); 77g Protein; 272g Carbohydrate; 8g Dietary Fiber; 955mg Cholesterol; 10490mg Sodium. Exchanges: 14 1/2 Grain(Starch); 1 1/2 Lean Meat; 4 Non-Fat Milk; 38 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v121.n023.2 --------------- Date: Mon, 03 May 2021 17:24:55 -0700 From: Reggie Dwork Subject: Easy Cornbread with Creamed Corn * Exported from MasterCook * Cornbread, Easy Cornbread with Creamed Corn Recipe By : Cynthia Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Hand Made Muffins/Rolls Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup cornmeal 1 cup all-purpose flour -- I use whole wheat white flour 3 tablespoons sugar -- or honey, use less if you like your cornbread not sweet 1 tablespoon baking powder 1 teaspoon kosher salt 2 eggs -- lightly beaten 1/2 cup unsalted butter -- melted (1 stick) 14 3/4 oz creamed corn -- (1 can) Easy homemade cornbread with a twist. Prep: 10 minutes Cook: 12 minutes Total 22 minutes Preheat oven to 425F. Line a muffin tin with paper or foil liners. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, whisk the eggs, melted butter and creamed corn. Add the wet to the dry and mix till just incorporated. Do not over mix. There may be lumps. Fill the muffin cups with batter and bake for about 17 - 21 minutes. Recipe Notes: These muffins are dense and full of flavor - I like them hot out of the oven, but they are great cold too! Review: have a 6 cup rice cooker I use. For cakes also...Mix cornbread as per whatever recipe u are using spray or lightly coat bottom and sides of rice cooker pour mix in turn on cooker when it goes to keep warm wait about 15 min then push to cook again when it clicks to keep warm wait about 15 min give or take then cycle again..After about 15 min check with tooth pick in center if clean it's done remove from cooker invert on plate. I don't have a stove or oven but I can make about anything without it that u can make with one. Hopes that helps S(Internet address): - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 9g Fat (38.0% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 391mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0423 --------------- MESSAGE bread-bakers.v121.n023.3 --------------- Date: Sun, 30 May 2021 16:17:52 -0700 From: Reggie Dwork Subject: Bread Machine Rye Bread * Exported from MasterCook * Bread Machine Rye Bread Recipe By : Red Star Yeast Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium Loaf 1 cup Water 2 TBSP Butter 2 1/2 cups Bread Flour 1 cup Rye Flour 1 tsp Salt 2 TBSP Brown Sugar -- packed 2 TBSP Molasses 4 tsp Cocoa Powder -- Unsweetened 1 1/2 tsp Caraway Seeds -- Whole 2 tsp Bread Machine Yeast This recipe makes 1 loaf Have liquid ingredients at 80F and all others at room temperature. Place into the pan in the order listed. Select a basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. S(Internet address): https://redstaryeast.com/recipes/rye-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 3g Fat (14.2% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 201mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1226 --------------- MESSAGE bread-bakers.v121.n023.4 --------------- Date: Sun, 30 May 2021 16:22:21 -0700 From: Reggie Dwork Subject: Caraway Seed Rye Bread * Exported from MasterCook * Bread, Caraway Seed Rye Recipe By : Millie Feather Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons active dry yeast -- (2 pkgs/1/4 oz each) 2 cups water -- warm, (110 to 115F), divided 1/4 cup brown sugar -- packed 1 tablespoon caraway seeds 1 tablespoon canola oil 2 teaspoons salt 2 1/2 cups rye flour 2 3/4 cups all-purpose flour -- divided, (to 3 1/4C) My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. Prep: 20 min. + rising Bake: 25 min. Makes: 2 loaves (10 slices each) In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn 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 let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8" round baking pans or ovenproof skillets. Flatten balls to a 6" diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375F for 25 to 30 minutes or until golden brown. Cal 126, Fat 1g, Carb 26g, Sod 238mg, Fiber 3g, Pro 3g Review: Pretty good, I didn\'t have caraway at hand so I did a tsp each of rosemary, oregano and thyme. I think I would give this 5 stars if the recipe was also formulated with weights for those if us who want to assure consistency, but that\'s just me. Review: I had to join just to leave a review on this one. I\'ve looked for a good rye bread recipe for a while now and this one is perfect! I was trying to get away from all the recipes that call for molasses which I\'m not a big fan of (tried a couple of them). Gave this recipe a shot and it was perfect! I used two 9x5 bread pans to bake it and they turned out wonderfully. Highly recommended. Review: This recipe makes delicious, caraway-rye bread. I used medium rye flour and the texture was wonderful. Not heavy at all -- more like rye, sandwich bread. Perfect for enjoying with a schmear of butter still warm from the oven.. Unlike many breads, this did not start to dry out and get hard the next day or two. Flavor-wise, texture-wise, storage-wise, this recipe is definitely a keeper. If your bread doesn't rise, it's NOT the recipe's fault. This is a well-hydrated dough that responds well to yeast. Even with my 2 year old yeast, my bread rose beautifully. My first rise always climbs the large bowl. So this recipe should also do well when baked in bread pans. I'm thinking it would also be excellent for hoagie-style rye sandwich rolls. However, be sure your yeast is not dead, or that your yeast is exposed to liquid that it too hot -- especially if you're using instant yeast. If using instant yeast, best to keep the water's temperature to 110 degrees or under, or it may kill the yeast.. Review: I have made this several times now. An excellent Rye bread that rises and bakes beautifully and smells so good while it's baking! Review: Followed exactly as stated and boy I became a superstar at home and at work! Very good recipe! The bread is moist and the caraway is not overpowering. S(Internet address): https://www.tasteofhome.com/recipes/caraway-seed-rye-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 1g Fat (8.3% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0430 --------------- MESSAGE bread-bakers.v121.n023.5 --------------- Date: Sun, 30 May 2021 16:38:37 -0700 From: Reggie Dwork Subject: Copycat Outback Steakhouse Honey Wheat Bushman Bread * Exported from MasterCook * Bread, Copycat Outback Steakhouse Honey Wheat Bushman Recipe By : Jillian Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Fatfree Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cup warm water -- 100-110F (625 ml) 1/4 cup vegetable oil -- (54.5 ml) 1/2 teaspoon Brown gel food coloring 1/2 cup honey -- (169.5 ml) 2 Tablespoons molasses 3 1/2 cups whole-wheat flour -- (437.5 g) 2 Tablespoons cocoa powder 1 teaspoon salt 2 Tablespoons active dry yeast 2 cups bread flour -- (250 g) cornmeal -- for dusting loaves Now you can skip the steakhouse and make this Copycat Outback Bread at home! This Honey Wheat Bushman Bread is just the accompaniment for any main dish or soup! Prep: 2:20 Cook: 40 minutes Total: 3 hours Line 2 baking sheets with parchment paper, and set aside. In the bowl of a stand mixer fitted with a dough hook, mix together the water, oil, coloring, honey, and molasses until mixed well. Add the wheat flour, cocoa powder, and salt to the water mixture and mix on low speed until combined. Cover the bowl loosely with plastic wrap and let the mixture sit for 20 minutes (this will give the flour time to absorb the liquid). With the mixer running on low, mix in the yeast, add the bread flour, one cup at a time. Once the flour is absorbed, increase the speed to medium and mix until the dough clings to the hook and it almost clears the sides of the bowl, about 3 to 4 minutes. Cover the bowl with greased plastic wrap, and let the dough rise until doubled in size about 45 to 60 minutes. Divide the dough into 4 pieces. Shape the dough into 4 logs (divide the dough into 8 pieces and form into 8 logs if you want smaller loaves like Outback). Place the loaves on the prepared baking sheets. Loosely cover the dough with greased plastic wrap, and let the dough rise until doubled, about 45 to 60 minutes. While the dough rises, move the oven rack to the upper-middle and lower-middle positions, and preheat the oven to 350F. Bake the bread for 40 minutes or until the internal temperature reaches 190F, rotating the pans halfway through baking (if you're making 8 smaller loaves then you will bake for about 20 minutes). Transfer the loaves to a wire rack to cool at least 1 hour before serving. Notes: This recipe makes 4 loaves that serve 6 people each. Cal 145, Fat 2g, Carb 27g, Sod 99mg, Fiber 2g, Pro 3g S(Internet address): https://foodfolksandfun.net/outback-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 3g Fat (16.5% calories from fat); 4g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 92mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0403 --------------- MESSAGE bread-bakers.v121.n023.6 --------------- Date: Sun, 30 May 2021 17:18:23 -0700 From: Reggie Dwork Subject: Pull Apart Garlic Bread * Exported from MasterCook * Bread, Pull Apart Garlic Recipe By : Bee Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1/2 cup warm water 1 tablespoon white sugar 1 tablespoon unsalted butter -- softened 1/2 cup milk 1 teaspoon salt -- heaping 3 cups bread flour Topping: 4 tablespoons butter -- melted 1 Pinch salt finely chopped fresh parsley leaves -- some 2 cloves garlic -- finely minced Homemade pull apart garlic bread recipe that is easy, fool proof and yields the softest and best garlic bread ever! Prep: 1:20 Cook: 30 minutes Total: 1:50 Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle water with sugar and yeast. Let stand 5 to 10 minutes until foamy. Mix in butter, milk, salt and stir in the flour gradually. Knead for 7 to 10 minutes. Dough should stick to the bottom of the bowl but clears sides. Divide dough into 2 equal portions. In a small bowl, combine the butter, salt, parsley leaves, and garlic. Cut dough into small round pieces and dip into the butter mixture. Arrange the dough balls to your desired shape (I did 2x4). Cover and let rise until doubled, about 1 hour. Reserve the leftover butter mixture. Bake at 350F for 30 minutes or until golden brown. Baste the butter mixture on the pull-apart garlic bread after they are out of the oven. Review: I made these tonight! Lovely dough, exact yield and so easy. No kneading, very important with my shoulder injury. My issue was that 30 minutes at 350F was way too long. Keep an eye out, maybe check them in 20? Husband and my son loved them despite being very crusty. I can't lie, me too! Question: Looks delicious, but I bake so rarely that I don't own a stand mixer. Response: Warm the water to 27C, add yeast and sugar into large mixing bowl. Stir and rest about 10 mins until foamy. Then add the rest of the ingredients. Using a spatula mix it up until roughly incorporated. Then use your hand to knead it a couple of minutes in the bowl (at this stage you can still add more flour if too wet, or more water if too dry). Then transfer onto floured surface and continue kneading until dough feels soft and elastic (when you poke your finger on the dough ball the indent caused will fill back). Then transfer back onto an oiled bowl and cover with cling wrap to rise. Review: I made these for dinner tonight and we absolutely LOVED them. This will now be my "go to" recipe for garlic rolls! The only thing that I did differently was I made the dough in my bread machine and then made the balls and dunked in the butter mixture and let set for about 30 minutes before baking. So incredibly easy to make and absolutely delicious! Review: I made these last night and they turned out like little puffs of perfection! I went one step further and added some garlic/butter mixture into the dough to make it more garlic-eeee. Thank you for this recipe! Its a keeper! Question:Hi do you know if you can do the prove overnight in the fridge? Response: No, you can't prove in the fridge. S(Internet address): https://rasamalaysia.com/pull-apart-garlic-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 7g Fat (29.1% calories from fat); 6g Protein; 32g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 281mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0310 --------------- MESSAGE bread-bakers.v121.n023.7 --------------- Date: Sun, 30 May 2021 17:47:10 -0700 From: Reggie Dwork Subject: Healthy Apple Cinnamon Muffins * Exported from MasterCook * Muffins, Healthy Apple Cinnamon Recipe By : Cynthia Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Fatfree Fruit Grains Muffins/Rolls Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 1 cup old-fashioned rolled oats -- do not use quick oats 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1 pinch salt 1 large egg 1 cup Greek yogurt -- plain 1 cup unsweetened applesauce 1/4 cup brown sugar 1 tsp vanilla extract 1 apple -- peeled, cored, and grated Fresh apples, greek yogurt, and oatmeal make these muffins delicious and the perfect breakfast choice. Prep: 10 minutes Cook: 20 minutes Total: 30 minutes Preheat oven to 350F. Line a muffin pan with paper liners or spray with baking spray. Set aside. In a large mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. In a separate bowl, beat the egg. Add in yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined. Add wet ingredients to dry ingredients, mixing until just combined. Spoon batter into 12 muffin cups, filling almost to the top. Bake for 20 to 22 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. S(Internet address): https://feedingbig.com/healthy-apple-cinnamon-muffins.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 2g Fat (14.9% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 138mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0502 --------------- END bread-bakers.v121.n023 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved