Date: Sat, 26 Jun 2021 06:24:14 +0000 --------------- BEGIN bread-bakers.v121.n024 --------------- 01. Raspberry and Lime Muffins (Reggie Dwork) 02. Bread Machine Absolutely Apricot Bread (Reggie Dwork) 03. Baked Potato Bread (Reggie Dwork) 04. Basic Sourdough Bread (Reggie Dwork) 05. Cheese Stromboli Bread (Reggie Dwork) 06. Sage and Honey Skillet Cornbread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n024.1 --------------- Date: Sun, 30 May 2021 17:55:13 -0700 From: Reggie Dwork Subject: Raspberry and Lime Muffins * Exported from MasterCook * Muffins, Raspberry and Lime Recipe By : Kevin Lynch Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Desserts Fruit Hand Made Low Fat Muffins/Rolls Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter -- room temp 3/4 cup sugar -- white 2 eggs 1 teaspoon vanilla extract 1/4 teaspoon lime zest 1/2 cup milk 1 1/2 cups fresh raspberries 1/4 cup lime juice 1 teaspoon grated lime zest 1/2 cup icing sugar 3 tablespoons sugar Mix the flour, baking powder and salt in a bowl. Cream the butter and sugar in a large bowl. Beat in the eggs, vanilla extract and lime zest. Mix in the milk. Mix in the dry ingredients. Gently fold in the raspberries. Spoon the mixture in to a greased muffin pan. Bake in a preheated 375F/190C oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Mix the lime juice and zest with the icing sugar and pour over the muffins. Sprinkle the muffins with the sugar. Broil the muffins until the sugar on top bubbles, about 2 minutes. Be careful and watch them to make sure that they do not burn. Review: Thanks so much for sharing this recipe. Mine turned out great, apart from the fact that it was too moist, because i got too greedy and used too many berries. Review: Ahhh, so great! I baked these for a bake sale for my husbands university having never baked them before & he came home saying they were a hit!! I'm making a double batch right now & I can't wait! The batter tastes amazing!!! S(Internet address): https://www.closetcooking.com/raspberry-and-lime-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 9g Fat (32.1% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 265mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0726 --------------- MESSAGE bread-bakers.v121.n024.2 --------------- Date: Fri, 04 Jun 2021 14:40:46 -0700 From: Reggie Dwork Subject: Bread Machine Absolutely Apricot Bread * Exported from MasterCook * Bread Machine Absolutely Apricot Bread Recipe By : Electric Bread Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fatfree Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread loaf: 1 1/2 lb -- Small 1 lb 3 tsp yeast -- (2 tsp) 2 Tbsp dry milk -- (1 Tbsp) 3 C bread flour -- (2C) 1 1/2 tsp salt -- (1 tsp) 2 Tbsp butter -- (1 Tbsp) 1/4 C apricot jam -- (3 Tbsp) 3/4 C dried apricots -- chopped, (1/2C) 1 1/4 C water -- (1 1/4C) Use light crust setting. Delayed timer mode. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 3g Fat (14.1% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 296mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v121.n024.3 --------------- Date: Fri, 04 Jun 2021 14:58:40 -0700 From: Reggie Dwork Subject: Baked Potato Bread * Exported from MasterCook * Bread, Baked Potato Recipe By : Stephie Cooks Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 3 Tbsp oil 1 egg -- room temp 1/3 cup baked potato -- mashed, Note * 2 3/4 cup bread flour 1 tsp salt 1 Tbsp sugar 1/2 cup chopped onion 1 1/2 tsp active dry yeast Soft and fluffy white bread with subtle onion flavor. Perfect for sandwiches. Yield: 1 loaf Bread Machine Method: Have liquid ingredients at 80F and all others at room temp. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Do not use the delay timer. 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. See our Bread Machine section for more helpful tips and information. Mixer Methods: Dry mixture: Combine yeast, 1/2 cup flour, salt & sugar. Liquids: Combine milk and oil; warm to 120F - 130F. Hand-Held Mixer Method - Combine dry mixture and liquids in mixing bowl on low speed. Beat 1 minute on medium speed. Add egg, potato, and onions; beat 3 minutes. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Continue with Rising, Shaping and Baking instructions below. Stand Mixer Method - Combine dry mixture and liquids in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg, potato, and onion; beat 2 to 3 minutes. Using dough hook(s), gradually add enough remaining flour to make a firm dough. Knead 5 to 7 minutes until smooth and elastic. Use additional flour if necessary. Continue with Rising, Shaping and Baking instructions below. Food Processor Method - Have all ingredients at room temp. Place dry ingredients in processing bowl with steel blade. Process to blend briefly. While motor is running, add milk, egg, potato, and onion. Continue processing until dough forms a ball and cleans sides of bowl. Use additional flour if necessary. Continue with Rising, Shaping and Baking instructions below. Place 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. Roll or pat into a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9x5" loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool on wire rack. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Notes: *Bake potato in microwave 4 to 5 minutes on "HIGH." Split open and allow to cool 15 minutes. Mash with fork and measure. Cal 170, Fat 4.5g, Carb 26g, Sod 210mg, Fiber 1g, Pro 5g Review: Very tasty recipe. This is a wonderful recipe, I am so happy with the baked loaf! S(Internet address): https://redstaryeast.com/recipes/baked-potato-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 5g Fat (25.1% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 190mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0912 --------------- MESSAGE bread-bakers.v121.n024.4 --------------- Date: Fri, 04 Jun 2021 15:07:42 -0700 From: Reggie Dwork Subject: Basic Sourdough Bread * Exported from MasterCook * Bread, Basic Sourdough Recipe By : Renée Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sourdough starter -- unfed & room temp 1 1/4 cups lukewarm water -- more or less, depending on your starter's hydration 3 cups all-purpose flour -- unbleached 1 tablespoon maple syrup -- or honey 1 1/2 teaspoons kosher salt Super-basic. No bells, no whistles - just bread. Prep: 12 hours Cook: 30 minutes Total: 12:30 In a stand-mixer, mix ingredients with bread hook until just combined. Let rest for 10 to 20 minutes. While it is resting, lightly coat a medium-sized bowl with olive oil. The bowl needs to be a big enough to allow the dough to double in size. Knead dough with bread hook 5 to 10 minutes. Remove from mixer, shape into ball and put into the oiled bowl, smooth-side down, and then flip it smooth-side up so that all sides of the dough are covered with oil. Cover bowl with plastic wrap. Let rise at least 6 hours (or until double in size) folding twice during that time. (This long rise is what helps make it tolerable for folks with gluten sensitivity.) Form bread into a boule and place on a square of parchment paper. With a wet serrated knife, cut a couple of slashes on the top. (So far, I've always forgotten to do this and it wasn't the end of the world.) Cover loosely with a damp towel and allow to rise for 1 1/2- 2 hours. In the last 30 or 40 minutes of the last rise, move your oven rack to the bottom third of oven. Put a cast iron Dutch oven with lid in the cold oven and preheat to 450F for 30 minutes. Remove the lid from the Dutch oven and put the boule in by picking up the corners of the parchment and gently setting it in. Be very careful - the Dutch oven and lid are very hot. (I burnt myself the first time!) Put the lid on the Dutch oven and bake for 12 to 13 minutes. Uncover and bake another 12 to 13 minutes. Remove and place on a wire rack to cool for 30 minutes. DO NOT slice the bread until it has set for 30 minutes - this is part of the baking process. Really. Recipe Notes: If you don't have a cast iron Dutch oven, you can use a baking stone. If you use a baking stone, cover the boulé with a big roast pan lid or something like that. The idea is to create some steam for the first part of the baking process- this is what gives it that awesome chewy crust. S(Internet address): https://thegoodheartedwoman.com/easy-sourdough-bread/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; trace Fat (2.4% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 237mg Sodium. Exchanges: 2 Grain(Starch); 0 Other Carbohydrates. NOTES : 2019 - 0428 --------------- MESSAGE bread-bakers.v121.n024.5 --------------- Date: Fri, 04 Jun 2021 15:16:23 -0700 From: Reggie Dwork Subject: Cheese Stromboli Bread * Exported from MasterCook * Bread, Cheese Stromboli Recipe By : Red Star Yeast Co. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 1 tsp sugar 1 cup water 2 1/4 tsp Active Dry Yeast -- (1/4oz, 7g) 2 1/2 cups bread flour 3 Tbsp olive oil 1 tsp salt For the filling and topping: 1/2 tsp dried oregano 1/2 tsp dried basil 1 clove garlic -- minced 5 oz mozzarella cheese -- cubed 5 oz smoked Gruyere cheese -- cubed 1 tsp coarse salt 1/2 tsp dried rosemary Olive oil Each slice of this loaf reveals a savory spiral of cheese and herbs. Yield: 1 loaf In large bowl, dissolve 1 tsp sugar in warm water (110-115F). Stir in yeast; let stand for 10 minutes, or until foamy. Whisk in 1 cup flour, oil and salt; beat until smooth. Using wooden spoon, gradually stir in enough of remaining flour to make soft dough. Turn out onto lightly floured surface; knead for 7 to 10 minutes or until smooth and elastic, adding more flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Punch down dough; cover with tea towel; let rest for 10 minutes. On lightly floured surface, roll dough into 16- x 12" rectangle. Evenly sprinkle oregano, basil, garlic and cheeses over top, leaving 1" border around edges. Starting from long side, roll up into cylinder; pinch along edges and end to seal. Place onto lightly greased or parchment-lined baking sheet, loosely cover with plastic wrap. Let rise until indentation remains after touching. Remove plastic; lightly brush with olive oil, sprinkle with salt and rosemary. Bake in center of 375F oven for 35 to 40 minutes or until golden brown and sound hollow when tapped on bottom. Let cool 10 minutes. Remove from pan; let cool on rack. *You can substitute Instant (fast-rising) 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. Visit our Lessons in Yeast & Baking for more information. S(Internet address): https://redstaryeast.com/recipes/cheese-stromboli/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 11g Fat (42.8% calories from fat); 10g Protein; 22g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 425mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1003 --------------- MESSAGE bread-bakers.v121.n024.6 --------------- Date: Fri, 04 Jun 2021 15:33:54 -0700 From: Reggie Dwork Subject: Sage and Honey Skillet Cornbread * Exported from MasterCook * Cornbread, Sage and Honey Skillet Recipe By : Greg Atkinson Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal -- preferably whole grain, medium grind 1 cup all-purpose flour -- unbleached 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons fresh sage -- chopped, plus 12 whole fresh sage leaves 1 cup whole milk 1/2 cup honey 1 large egg 1/2 cup unsalted butter -- (1 stick) This bread is turned out of the skillet to reveal a lovely array of whole sage leaves. Preheat oven to 400F. Heat heavy 10" diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes. Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend. Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart. Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread. Cal 221, Fat 9g, Carb 32g, Sod 172mg, Fiber 1g, Pro 3g Review: I thought it this made a moist, marvelous cornbread. I liked the texture, and enjoyed the fragrance the butter and especially the honey gave it. It was a pretty decadent cornbread, all the moreso because I served it with good maple syrup. (I like my cornbread more sweet than savory). I might reduce the butter to 1/3 cup next time, or swapping some of the butter for a healthier fat, because it was pretty oily (deliciously so, but still). I used a medium-grind polenta for the cornmeal (its what I had), a mix of 1% and half-&-half. At 17 min I checked on it and thought it was browning a bit quickly, so I turned the oven down to 375* for the last 5 min of cooking. Review: Best cornbread ever. I've made it 20+ times and always get raves. I follow recipe exactly but watch cooking time, as it's usually done early. Review: I cheated the recipe in so many ways, but it was still delicious. No fresh sage, but I crumbled 2 t. of sage I had dried myself this summer. I did not use any for the top. Read the reviews, reduced the honey to 1/8 c. No whole milk, used 2%. No skillet, used a heavy 10" cake pan and didn't preheat it. Yet, success! Never ever touch a box of cornbread mix again; make this. I will aspire to get a little closer to the recipe next time. Review: Really delicious. The kids and I both loved it. As reader suggested, I used 1/2 the amount of butter and honey. I also used dried/flakey sage instead of fresh (1tbsp). I think that was a little too much, so I'll used 2 tsp next time. Since ppl were saying it was too fluffy, I also used 1/2 the amount of baking powder, I think it came out a bit flat that way, so I will use the full amount next time. I also only used a medium egg (we have chickens and you get what you get), but if u want it dense, that is definitely the way to go. I used less butter, but I put about a tsp to a tsp and a half of rice bran oil in the skillet and coated it thoroughly before I put it in the oven. I also added the butter to the dry ingredients first b/c I was afraid it would scramble the egg. I used full cream milk and real butter - for those saying it lacked flavor, well fat = flavor. I can understand how ppl said the flour/cornmeal ratio was high. I think it had a slightly floury taste to it, but I think I will try using cake flour next to resolve this - maybe 3/4 c cake flour and 1 1/4 c cornmeal. I'm also thinking about putting a few pieces of pancetta in the bottom of the skillet instead of the whole sage leaves... Review: wow! thank you epicurious, the most amazing cornbread i have ever had and i am from the south! Review: This is an easy and delicious accompaniment for a stew, chowder, or southern-style meal. People are always impressed with the flavour of the fresh sage and how pretty it looks. Use a cast iron pan for best results. Review: This is an easy and delicious accompaniment for a stew, chowder, or southern-style meal. People are always impressed with the flavour of the fresh sage and how pretty it looks. Use a cast iron pan for best results. Review: I think it's great, and super easy to make. I fin the whole sage leaves are more optional than not, however. S(Internet address): https://www.epicurious.com/recipes/food/views/sage-and-honey-skillet-cornbread-240376 Yield: "10 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 11g Fat (38.0% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 381mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0126 --------------- END bread-bakers.v121.n024 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved