Date: Tue, 06 Jul 2021 00:00:25 +0000 --------------- BEGIN bread-bakers.v121.n025 --------------- 01. Strawberry Muffins or Quick Bread (Reggie Dwork) 02. Honey Whole Wheat Alaskan Amber Bread (Ken Vaughan) 03. Cake-Flour Biscuits (Reggie Dwork) 04. Baguettes, Baguette Pan (Reggie Dwork) 05. Biscuits, Easy Cheesy (Reggie Dwork) 06. Bagels, Air Fryer Cinnamon Raisin (Reggie Dwork) 07. Apple Oat Barley Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n025.1 --------------- Date: Sun, 30 May 2021 18:14:43 -0700 From: Reggie Dwork Subject: Strawberry Muffins or Quick Bread * Exported from MasterCook * Muffins, Strawberry, or Quick Bread Recipe By : Blair Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Desserts Fruit Hand Made Muffins/Rolls Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Muffins or Quick Bread: 2 cups all-purpose flour -- Note 1: 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 3/4 cup milk 6 tablespoons melted butter -- cooled to room temp 1 teaspoon vanilla extract 1 cup fresh strawberries -- chopped For the Topping: 1 1/2 teaspoons sugar 1/8 teaspoon cinnamon These light and buttery bakery style Strawberry Muffins are an easy make ahead breakfast or snack! Note 1: may substitute with 1C whole wheat flour and 1C all-purpose flour Prep: 10 minutes Cook: 20 minutes Cooling: 20 minutes Total: 30 minutes Preheat oven to 400F. Line a 12-cup muffin tin with paper liners or spray with non-stick spray. Set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg, milk, butter and vanilla extract. Add wet ingredients to dry ingredients and stir just until combined (careful not to overmix). Gently fold in the strawberries. Divide batter evenly among prepared muffin cups. For topping, combine sugar and cinnamon in a small bowl. Sprinkle mixture over the batter in the muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. TO MAKE A LOAF OF QUICK BREAD: Preheat oven to 350F. Spray a large loaf pan with nonstick spray. Set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg, milk, butter and vanilla extract. Add wet ingredients to dry ingredients and stir just until combined (careful not to overmix). Gently fold in the strawberries. Pour batter into the prepared loaf pan. For topping, combine sugar and cinnamon in a small bowl. Sprinkle mixture over the batter. Bake for 45 minutes - 1 hour, or until golden brown and toothpick inserted in center comes out clean. Cool on a wire rack. Remove from pan; slice and serve. Recipe Notes: Be careful that you don't over-mix the batter when combining the ingredients. Otherwise, you'll end up with tough, dry muffins. Dice the berries into small, bite-sized pieces so that they're easily distributed throughout the batter. For Whole Wheat Strawberry Muffins, you can substitute half of the all-purpose flour (1 cup) for an equal amount of whole wheat flour. I don't recommend using 2 full cups of whole wheat flour, because it will make the muffins a bit too dry and dense. Don't skip the cinnamon-sugar topping on these muffins! It creates perfect sweet, crispy tops that contrast beautifully with the moist, tender insides. To store the muffins, cool completely and then place them in an airtight plastic bag. Keep the muffins at room temperature for up to 3 days. To freeze the muffins, wrap them tightly in foil or place them in freezer bags. They will keep in the freezer for up to 3 months. Cal 170, Fat 7g, Carb 25g, Sod 153mg, Fiber 1g, Pro 3g Question: Can other berries be used such as blackberries? Response: Yes! You can definitely use other berries, but I would chop the blackberries if they're large so that you don't have huge chunks of berries throughout the muffin. Smaller berries (like blueberries) are fine to be left whole. Enjoy! Source: "adapted from The Pampered Chef" S(Internet address): https://www.theseasonedmom.com/strawberry-muffins/#wprm-recipe-container-57030 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 7g Fat (34.1% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 283mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0426 --------------- MESSAGE bread-bakers.v121.n025.2 --------------- Date: Sat, 26 Jun 2021 19:25:36 -0400 From: Ken Vaughan Subject: Honey Whole Wheat Alaskan Amber Bread Here is a bread I have been making lately that stores in the freezer well and has been a repeat request. I do use a scale for flour and dense sweeteners 400 grams is about 14 oz and in the 3 cup range. * Exported from MasterCook * Honey Whole Wheat Alaskan Amber Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 400 grams whole wheat flour -- (3-1/2 cups) 400 grams unbleached bread flour 4 1/2 teaspoons (2-1/4-ounce packet) active dry yeast -- or instant yeast 12 ounces Alaskan Amber ale or similar malty beer -- 1-1/2 cup 1/2 cup honey -- weighed 6 ounces 1/2 cup butter -- or margarine or shortning 2 tablespoons powdered milk 1/2 teaspoons fine sea salt Extra melted butter to brush finished bread loaves Add the flours and yeast to the bowl of a stand mixer fitted with the dough hook. In a separate medium microwave bowl, melt the butter (or margarine or shortning). Add the room temperature beer slowly, especially if the melted butter is hot. Add the honey (I weight the honey on a kitchen scale - 6 ounces) Whisk to mix Add the mixed liguid ingredients to the dry igredients and slowly mix until the liquid and flour are mixed to a shaggy dough Increase the speed of the mixer and allow it to knead the dough for 8 - 10 minutes. It will form a smooth ball in the center of the mixer. If desired you may turn the dough out onto a floured surface and knead it by hand for the last 3 to 4 minutes. Form it into a ball and place it in a bowl that has been greased with butter. Cover it and let it proof for 90- 120 minutes; it should increase in size by about 50 to 75 percent. While the bread is rising, preheat the oven to 375F but certainly have it on when finished shaping the loaves. Grease large loaf pans with butter. Medium pullman loaf pans (sans lid) make supurb sandwich loaves with tall straight sides. This is a large batch of dough and will make 2 to 3 loaves. Punch down the dough and split into loaf portions. Use about 1-1/2 pounds in 8-1/2 by 4-1/2 loaf pans or a 2 pound loaf into larger pan such as the medium pullman loaf pan. Knead the dough portions into an oblong shape. Place the dough seam side down in the pan and press it down gently. Let it rise in a warm place for 1 to 1-1/2 hour. The loaf will puff slightly to fill the pan and rise to about the top of the pan. Bake the loaf for 45 minutes, until it reaches an internal temperature of 195F. Remove it from the oven and brush it well with the melted butter. Let it sit until it's cool enough to handle. Invert the pan to remove the loaf and let it cool completely before slicing to serve. Loaf portions of dough can be put into an oiled plastic bag and stored in the refrigerator for a day or two. Allow to come to room temperature, form, rise and bake as above. Expect a bit longer rise time. Description: "This soft whole wheat bread is great to have around whether you need a sandwich or a slice of toast. It's fine textured and soft, with hints of sweetness from the ale and honey. Great for toasted cheese sandwiches" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - NOTES : This recipe makes 3+ pounds of bread dough. The kitchen-aid handles it but hand knead may be required for low powered machines. A half cup of honey (or molasses) weighs about 6 ounces on the scale, and pouring it to weight is much less messy than using a volume measuring cup. (Some light summer honey may weigh closer to 5 1/2 but 6 seems to be an adequate bread weight). There is no need to make the beer go flat. Right after popping it open at room temperature, it is beer bread ready. A malty craft beer works best to my taste. Alaskan Brewing is the local brewery with some really good beers for bread. IPA beers tend to be too hopsy for this bread to my taste, but Alaskan Kolsch or Alaskan Pale Ale work well. Porter or Stout is a personal favorite but may overwhelm the wheat flavors for some palates. Sliced and frozen, this bread makes great toast right from the freezer. It had become a favorite for grilled cheese sandwiches. If available, sprouted spelt flour is ideal (super texture and flavor) in this bread. Hard to find flour!!! Ken --------------- MESSAGE bread-bakers.v121.n025.3 --------------- Date: Fri, 04 Jun 2021 14:38:16 -0700 From: Reggie Dwork Subject: Cake-Flour Biscuits * Exported from MasterCook * Biscuits, Cake-Flour Recipe By : Sam Sifton Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Food Processor Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups cake flour -- plus more for dusting 1 tablespoon baking powder 1 tablespoon sugar -- scant 1 teaspoon salt 3 tablespoons cold lard 3 tablespoons cold unsalted butter -- preferably European style 3/4 cup whole milk Cake flour, a low-protein flour that is available in supermarkets from Boston to Chicago, north to Seattle and down to Los Angeles, makes a fine biscuit with a delicate, silken texture that does well with syrups and runny fried eggs. Preheat oven to 425F. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut lard and butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut lard and butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and pat it down again, as gently as you can. Repeat. Now gently pat out the dough some more, so that the rectangle is roughly 10" by 6". Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes. Source: "Featured in: Cake Flour Biscuits." S(Internet address): https://cooking.nytimes.com/recipes/1013742-cake-flour-biscuits Yield: "6 yo 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 14g Fat (43.0% calories from fat); 4g Protein; 36g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 616mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0708 --------------- MESSAGE bread-bakers.v121.n025.4 --------------- Date: Sun, 04 Jul 2021 18:43:50 -0700 From: Reggie Dwork Subject: Baguettes, Baguette Pan * Exported from MasterCook * Baguettes, Baguette Pan Recipe By : King Arthur Flour Co. Serving Size : 72 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fatfree Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter 1 1/2 cups All-Purpose Flour -- Unbleached (184g) 3/4 cup water -- cool, (approximately 60F) (170g) 1/8 tsp instant yeast Dough 2 1/2 cups All-Purpose Flour -- Unbleached, (298g) 1 teaspoon instant yeast 2 teaspoons salt all of the poolish 3/4 cup water -- cool, (approximately 60F), (170g) The first goal of every budding artisan bread-baker is a crusty, flavorful baguette. Let this recipe be the starting point on a journey that may last for quite a long time - the "perfect" baguette is a goal pursued by even experienced bakers. Just remember - the pleasure is in the journey, not the destination! This recipe will yield excellent flavor and texture every time you experiment. BAKE: 18 to 24 mins YIELD: 3 baguettes SERVING SIZE: 1/8 baguette SERVINGS PER BATCH: 24 To make the starter: Combine the flour, water, and yeast; mix until well-blended. Let the poolish rise, covered, at cool room temperature for 12 to 24 hours. It should dome slightly on top, and look aerated and bubbly. Try to catch it before it starts to fall, as it will be at its optimum flavor and vigor when it's at its highest point. Mixer method: Place the flour, yeast and salt in the bowl of your mixer. Pour some of the water around the edges of the starter in its container to loosen it. Pour the starter and water onto the flour. Using the flat beater paddle, mix the dough on low speed for 3 minutes, adding more flour or water if necessary to bring the dough together. The dough should look a little sticky, but should clean the sides of the bowl. Switch to the dough hook, knead for 4 minutes, cleaning the dough from the hook at the 2-minute mark. Bread machine method: Place the flour, yeast and salt in the bucket of your bread machine. Pour some of the water around the edges of the poolish in its container to loosen it. Pour the poolish and water onto the flour. Program the machine for dough and press Start. Check the dough after about 10 minutes of kneading; add more flour or water if needed to create a sticky dough. To mix by hand: In a large bowl, combine the dough ingredients with the poolish. Stir until the dough begins to come together. Oil your hands and use a dough scraper to knead the dough right in the bowl - this will help knead the dough without adding too much flour. Transfer the dough to a lightly oiled bowl (or oil your mixer bowl, and leave it in there). Cover the bowl, and let the dough rise for 2 hours, folding it over after the first hour (or more frequently, if the dough is very slack or wet; this folding helps strengthen the gluten). Divide the dough into three pieces and gently pre-form it into rough logs. Let it rest for 20 minutes, and then shape it into baguettes. Proof the baguettes, covered, on your baguette pan until they're puffy looking, 30 to 40 minutes. Preheat your oven (and your baking stone, if you have one) to 450F. Just before putting the loaves into the oven, slash the tops several times. Hold your knife at a 45 angle to the dough's surface, and slice quickly and decisively, about 1/2" deep. Spritz the loaves with water and place them in the oven. For extra-crusty baguettes, see "tips," below. Bake the loaves for 20 to 25 minutes. Remove the loaves from the oven when they're a deep, golden brown, and transfer them to a rack to cool. Tips: For extra-crackly/crisp crust, add steam to your oven as follows: While the oven is preheating, place an empty cast iron frying pan on the oven rack below the stone. If possible, adjust stone and pan so that the pan isn't directly under the stone, making it easier for steam to reach the baking bread. Once you've placed the bread in the oven, pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from the pan upwards to envelop the baking bread; be sure to wear good oven mitts to shield your hands and arms. Quickly close the oven door to trap the steam. Cal 70, Carb 15g, Sod 190 mg, Fiber 1g, Pro 3g S(Internet address): https://www.kingarthurflour.com/recipes/baguette-pan-baguettes-recipe Yield: "3 baguettes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; trace Fat (2.5% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0828 --------------- MESSAGE bread-bakers.v121.n025.5 --------------- Date: Sun, 04 Jul 2021 18:49:54 -0700 From: Reggie Dwork Subject: Biscuits, Easy Cheesy * Exported from MasterCook * Biscuits, Easy Cheesy Recipe By :Christina Addison Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 3 teaspoons baking powder 1 tablespoon sugar 1 teaspoon salt 3/4 teaspoon cream of tartar 1/2 cup cold butter 1 cup cheese -- shreddedd, sharp cheddar 1 garlic clove -- minced 1/4 teaspoon red pepper flakes -- crushed, to 1/2t 1 1/4 cups 2% milk I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. Prep/Total Time: 30 min. Preheat oven to 450F. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened. Drop dough by heaping 1/4 cupfuls 2" apart onto a greased baking sheet. Bake 18 to 20 minutes or until golden brown. Serve warm. Cal 237, Fat 12g, Carb 26g, Sod 429mg, Fiber 1g, Pro 7g Review: Love these quick and tasty biscuits. They were very large, so next time I will make them a little smaller and decrease the baking time. The garlic flavor was just enough and the red pepper flakes did not make them "hot"... but only a slight taste of heat on occasional bites. This was good for my family. Review: Easy, taste great. I used whole milk and omitted the crushed red pepper flakes. Rerview: These biscuits were delicious. It even works with gluten free flour. They are just a little more dense. Source: "Originally published as Drop Biscuits in Taste of Home December 2015" S(Internet address): https://www.tasteofhome.com/recipes/easy-cheesy-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 8g Fat (38.2% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 391mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1208 --------------- MESSAGE bread-bakers.v121.n025.6 --------------- Date: Sun, 04 Jul 2021 19:09:34 -0700 From: Reggie Dwork Subject: Bagels, Air Fryer Cinnamon Raisin * Exported from MasterCook * Bagels, Air Fryer Cinnamon Raisin Recipe By : Cathy Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup raisins 1 cup self-rising flour 2 tsp ground cinnamon 1 cup Greek yogurt -- fat free These Air Fryer 4-Ingredient Cinnamon-Raisin Bagels are your new way to conquer breakfast in a hurry. The ease of making these perfectly rustic bagels will have you wondering what else you can make with this simple dough. It's hard to imagine that with just a few ingredients and a little bit of time, you can have fresh, homemade bagels for breakfast....every day! RECIPE TIPS If you can't find self-rising flour, I will add a recipe below for you to make your own. Your final dough should be tacky, but not sticky. You should be able to knead it with your hands (even though kneading is not necessary). If it's to sticky add a little bit of flour at a time. You can use any percentage fat of Greek yogurt, but it must be Greek otherwise it won't be thick enough to form the dough. After your bagels are done, you can toast them and serve with any flavor cream cheese. DO I TOAST THESE AIR FRYER BAGELS? Absolutely. Slice them and toast just like any other bagel. Serve with cream cheese, butter or jam. Video on site Prep: 10 mins Cook: 15 mins Total: 25 mins HOW TO MAKE SELF-RISING FLOUR Combine 1 cup all-purpose flour 2 teaspoons baking powder 3/4 teaspoon kosher salt Make sure mixture is thoroughly combined. Place the raisins in a small bowl and add enough hot water to cover. Let soak for 5 to 10 minutes. In a medium sized bowl combine self-rising flour and cinnamon. Mix in Greek yogurt. Rinse raisins and fold them into the yogurt mixture. Using your hands make the dough into a ball. (If dough is dry add another teaspoon of yogurt.) On a clean counter or parchment paper (for easy clean up) dust on a little flour. Place the dough on the counter and with a knife or dough cutter/scrapper cut the ball into four equal sections. Take one of the 4 sections and roll it out to about 8" long. Take the ends and press them together to make a circle. If using an Air Fryer counter top oven place all four bagels in the basket. Using basket-type air fryer you may need to do two batches. Set the air fryer to 300F and cook for 12 to 14 minutes. (Can cook in oven at 375F for 20 to 25 minutes.) Cal 121, Carb 22g, Sod 24g, Fiber 1g, Pro 7g Review: I originally thought that these would not be as good as original bagels, but these are amazing! And they are super easy, a must try for all bagel lovers! S(Internet address): https://noblepig.com/2021/03/air-fryer-cinnamon-raisin-bagels-4-ingredients-video/ - - - - - - - - - - - - - - - - - - - Cal 183, Fat 3g, Carb 31g, Sod 413mg, Fiber 2g, Pro 7g NOTES : 2021 - 0424 --------------- MESSAGE bread-bakers.v121.n025.7 --------------- Date: Sun, 04 Jul 2021 19:18:53 -0700 From: Reggie Dwork Subject: Apple Oat Barley Bread * Exported from MasterCook * Bread, Apple-Oat-Barley Recipe By : King Arthur Baking Co. Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Grains Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup rolled oats -- Note: *, (50g) 1/2 cup barley flakes -- Note: *, (46g) 2 cups water -- boiling, (454g) 1 1/2 teaspoons instant yeast 1 1/2 teaspoons salt 2 tablespoons flax -- milled, (14g) or 1 Tbsp vegetable oil, (11g) 2 tablespoons vital wheat gluten -- (18g) 1/4 cup Dry Milk -- (28g) 2 3/4 cups Whole Wheat Flour -- 100% White, (312g) 1/2 cup apples -- dried, chopped, (43g) 3/4 cup cinnamon chips -- (128g) or 3/4C (67g) cinnamon sweet bits, optional This hearty whole-grain bread features oats, barley, and whole wheat backed up by both apples and cinnamon. Bake it in a freeform round or, for more support, a loaf pan. Either way, you'll find this is a delicious loaf for both sandwiches and toast. Note *: Or use all oats, or all barley. PREP: 20 mins BAKE: 35 to 40 mins TOTAL: 3:45 Place the oats and barley in a bowl (or the bucket of a bread machine) and pour the boiling water over them. Cool to lukewarm, about 20 minutes, and stir in the remaining ingredients, except the apples and cinnamon chips or bits. Stir, then knead to make a soft, slightly sticky dough (or allow to go through the dough cycle of a bread machine). If you're kneading by hand and the dough is very sticky, allow it to rest for 15 minutes before adding more flour. Add the apples and cinnamon chips or bits at the end of the kneading process, or when indicated by the bread machine. Let the dough rise, covered, for 1 hour, until it's puffy. Turn the dough out onto a lightly greased work surface, knead gently, then form into a loaf or ball. Place on a greased or parchment-lined baking sheet, or in a greased 9" x 5" loaf pan. Cover and let rise until almost doubled in bulk, 1 to 1 1/2 hours. Preheat the oven to 400F while dough is rising. Bake the bread for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom. An instant-read thermometer inserted into the center of the loaf will register 205F. Remove it from the oven, cool in the pan for 10 minutes, then turn it out of the pan onto a rack to cool completely. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months. S(Internet address): https://www.kingarthurbaking.com/recipes/apple-oat-barley-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 4g Fat (24.0% calories from fat); 5g Protein; 23g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 191mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat. NOTES : 2020 - 1024 --------------- END bread-bakers.v121.n025 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved