Date: Mon, 26 Jul 2021 06:16:43 +0000 --------------- BEGIN bread-bakers.v121.n028 --------------- 01. Hamburger Buns (maybelle) 02. KitchenAid Basic White Bread (maybelle) 03. Bannock Scones (Reggie Dwork) 04. Whole Wheat Torta Rolls (Reggie Dwork) 05. Rosemary-Chive Parker House Rolls (Reggie Dwork) 06. Yellow Fever Bread (Reggie Dwork) 07. Bread Machine Spicy Apple Oatmeal Bread (Reggie Dwork) 08. Bread Machine Mustard Focaccia Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n028.1 --------------- Date: Sun, 18 Jul 2021 19:19:35 -0700 From: maybelle Subject: Hamburger Buns Made the recipe below for dinner tonight. Turned out pretty good as the buns didn't get soggy while eating the hamburgers. Hamburger Buns *Prep Time: *0 min *Servings: *8 *INGREDIENTS* *1 1/8* cups water *1 1/2* tablespoons sugar *1 1/2* tablespoons corn oil *1 1/4* teaspoon salt *3* cups bread flour *1/4* cup instant potato flakes *1 1/2* teaspoons yeast *DIRECTIONS* 1. Place ingredients in bread machine pan in order recommended by manufacturer. 2. Select dough cycle. 3. Once cycle is completed, remove dough to a lightly sprayed work surface. Fold over to form ball; divided into 8 equal pieces. Shape each into balls; place about 2 inches apart on lightly sprayed baking sheet. Press each to flatten two 2-inch round. Cover lightly with plastic wrap; let stand in warm area until just about doubled in size, 45 to 60 min. 4. Preheat oven to 425F. Remove covering. Bake 11 to 13 min. or until light brown. Cool. Cut in half with a serrated knife; serve with favorite sandwich filling. 5. Makes about 8 buns. 6. Microwave Connection, 2000 7. Yield: "8 buns" --------------- MESSAGE bread-bakers.v121.n028.2 --------------- Date: Mon, 19 Jul 2021 14:55:20 -0700 From: maybelle Subject: KitchenAid Basic White Bread * Exported from MasterCook * KitchenAid Basic White Bread Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup 2% low-fat milk 3 tablespoons sugar 2 teaspoons salt 3 tablespoons butter 2 packages active dry yeast 1 1/2 cups warm water -- 105 to 115F 5 cups flour -- up to 6 cups total Add milk, sugar, salt and butter to a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix 1 minute. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans side of bowl, about 2 minutes. Knead on Speed 2 two minutes longer, or until dough is smooth and elastic. The dough will be slightly sticky to the touch. Place dough in greased bowl turning to grease top, cover and let rise about 1 hour in a warm draft-free location. The dough should double in size. Punch down dough and divide in half. Shape each half into a loaf and place in greased 8 inch loaf pan. Let rise about 1 hour or until doubled in bulk. Bake bread loaves at 400F until golden brown, about 30 minutes. Remove loaves from pans and cool on wire rack. Makes 32 servings (16 slices per loaf). 95 calories per slice Description: "KitchenAid A Guide to Great Baking" Yield: "32 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; 1g Fat (14.1% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 156mg Sodium; 1g Total Sugars; 0mcg Vitamin D; 8mg Calcium; 1mg Iron; 29mg Potassium; 27mg Phosphorus. Exchanges: . NOTES : Cinnamon Bread: Prepare dough, divide and roll out each half inot a rectangle. Mix together 1/2 cup sugar and 2 teaspoons cinnamon using a small bowl. Spread bread dough with soft butter (1 tablespoon) and sprinkle with cinnamon sugar mixture. Roll up as for jelly roll and place in prepared loaf pans. Let rise until double, about 1 hour. If desired brush loaves with well beaten egg white. Bake at 375F for 40 to 45 minutes, or until golden brown. Remove loaves from pans and cool on wire racks. Sixty Minute Rolls: Increase yeast to 3 packages and sugar to 1/4 cup. Mix dough as directed an let rise for 15 minutes. Turn dough out onto lightly floured surface Shape into desired shape. Curlicues: Divide dough in half and roll out into 12 x 9 inch rectangle. Cut into 12 equal strips. Roll up strips into coils, with tails underneath, and place on ungreased baking sheet. Cloverleafs: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then in quarters. --------------- MESSAGE bread-bakers.v121.n028.3 --------------- Date: Sun, 25 Jul 2021 22:54:36 -0700 From: Reggie Dwork Subject: Bannock Scones * Exported from MasterCook * Scones, Bannock Recipe By :chef Paul Berglund Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder -- plus 1 teaspoon baking powder 2 teaspoons kosher salt 2 sticks unsalted butter -- plus 2 tablespoons unsalted butter -- diced and chilled 2 cups heavy cream 1 large egg -- beaten with 1 tablespoon water In a bowl, sift the flour with the sugar, baking powder and salt. In a food processor, pulse the dry ingredients with the butter until the butter is the size of large peas. Transfer the mixture to a large bowl and refrigerate until well chilled, about 30 minutes. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the cream with the egg. Stir the cream mixture into the dry ingredients until a sticky dough forms. Using a 1/2-cup measure, scoop 5 mounds of dough onto each prepared baking sheet, spacing them well apart. Brush the mounds with the egg wash and refrigerate until chilled, about 20 minutes. Preheat the oven to 400F and position racks in the upper and lower thirds. Bake the scones for about 30 minutes, until gold?en and cooked through; shift the sheets from front to back and top to bottom halfway through baking. Let the scones cool on the baking sheets. Description: "Bannock may traditionally be a heavy flatbread, but in the hands of chef Paul Berglund it becomes a tender, fluffy scone." Source: "foodandwine.com" S(Internet Address): http://www.foodandwine.com/recipes/bannock-scones Start to Finish Time: "1:50" T(active): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 534 Calories; 39g Fat (65.5% calories from fat); 6g Protein; 40g Carbohydrate; 1g Dietary Fiber; 142mg Cholesterol; 600mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2015 - 0219 --------------- MESSAGE bread-bakers.v121.n028.4 --------------- Date: Sun, 25 Jul 2021 22:57:35 -0700 From: Reggie Dwork Subject: Whole Wheat Torta Rolls * Exported from MasterCook * Rolls, Whole Wheat Torta Recipe By :created by Barbara Bakes Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 1/2 cups All-purpose flour 3/4 cup Whole wheat pastry flour 1 1/2 cups Warm Water 1/2 tsp Active Dry Yeast -- Red Star recommended Sponge (above): 3/4 cup Warm water -- (120-130F) 1 cup Whole wheat pastry flour 2 tsp Salt 1 tsp Active Dry Yeast -- Red Star recommended 2 cups All-purpose flour -- to 3C A flavorful, chewy, ciabatta style roll made with whole wheat flour. A copycat whole wheat version of the popular Torta sandwich rolls sold at Costco Sponge: In a large mixing bowl, mix together 1 1/2 cups flour, 3/4 whole wheat pastry flour, 1 1/2 cups warm water and 1/2 teaspoon yeast until well blended. Cover the bowl and let rest overnight on the counter. Dough: In the bowl of a stand mixer using the paddle attachment, combine sponge that has rested overnight, 3/4 cup warm water, 1 cup whole wheat pastry flour, 2 teaspoons salt and 1 teaspoon yeast. Mix on low speed for two minutes. Switch to the dough hook and mix in 2 cups all purpose flour a little at a time, add more flour as needed to make a soft, sticky dough. Knead the dough for 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. Punch down dough. Cover and let rest 10 minutes. On a floured surface, roll the dough into a 9x12" rectangle. Use a pizza cutter to cut the dough in three rows, each 3x12". Cut each row into four 3" squares. Place rolls on two non-rimmed baking sheets lined with parchment paper. Cover with plastic wrapped sprayed with non-stick spray. Let rise until the rolls have risen and indentation remains if you lightly touch a roll, about 30 minutes. Preheat oven to 450F. Put a pizza stone in the oven to heat while rolls are rising. Slide parchment paper with 6 rolls on to preheated pizza stone and bake for 10 to 12 minutes until rolls are golden brown. Remove to a wire rack to cool completely before eating. Repeat with remaining 6 rolls. Source: "redstaryeast.com" S(Internet Address): http://redstaryeast.com/whole-wheat-torta-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 1g Fat (3.1% calories from fat); 6g Protein; 41g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 358mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. NOTES : 2016 - 0327 --------------- MESSAGE bread-bakers.v121.n028.5 --------------- Date: Sun, 25 Jul 2021 23:01:12 -0700 From: Reggie Dwork Subject: Rosemary-Chive Parker House Rolls * Exported from MasterCook * Rolls, Rosemary-Chive Parker House Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- to 3 1/2 C 2 1/4 teaspoons active dry yeast 3 tablespoons snipped fresh chives 1 tablespoon snipped fresh rosemary 3/4 cup water 1/4 cup butter 1 teaspoon sugar -- or sugar substitute* equivalent 1/2 teaspoon salt 1 egg 1/4 cup mashed potatoes 3 tablespoons butter -- melted 1. In a large mixing bowl, combine 1 cup of the flour, yeast, chives, and rosemary. In a small saucepan heat and stir water, 1/4 cup butter, sugar, and salt until warm (120F to 13F) and butter almost melts. Add butter mixture to flour mixture. Add egg and mashed potatoes. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Use a wooden spoon to stir in as much of the remaining flour as possible. 2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour). 3. Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Grease two large baking sheets; set aside. Roll dough to 1/4" thickness. Use a floured 2-1/2" biscuit cutter to cut into rounds. Brush with some of the melted butter. Reroll scraps as necessary. 4. To shape rolls, fold dough rounds in half, making the crease slightly off center. Place rolls, larger halves on top, 2" apart on prepared baking sheets. Cover; let rise until nearly double in size (about 30 minutes.) 5. Preheat oven to 375F. Lightly brush tops of rolls with the 3 tablespoons melted butter. Bake for 12 to 15 minutes or until golden. Serve warm. Makes about 30 rolls Note *Sugar Substitutes: Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 teaspoon sugar. PER SERVING WITH SUBSTITUTE: same as above, except 74 cal. Make Ahead Tip Advance Preparation: Prepare and bake rolls as directed. Cool completely. Place in an airtight container; cover. Freeze up to 1 month. Thaw at room temperature for several hours. To reheat, wrap rolls in a single layer in foil. Heat in a 350F oven for 10 to 12 minutes or until warm. S(Internet address): https://www.eatingwell.com/recipe/265970/rosemary-chive-parker-house-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 3g Fat (36.7% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 70mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2013 - -0523 --------------- MESSAGE bread-bakers.v121.n028.6 --------------- Date: Sun, 25 Jul 2021 23:03:18 -0700 From: Reggie Dwork Subject: Yellow Fever Bread * Exported from MasterCook * Bread, Yellow Fever Recipe By :John Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- 1 (.25 oz) pkg 1 teaspoon granulated sugar -- white 3 cups warm water -- (110F/45C) 8 1/2 cups all-purpose flour -- divided 1 teaspoon salt 2 teaspoons curry powder 2 teaspoons ground turmeric 3/4 cup clarified butter -- divided If you like soft bread and the taste of curry, then you will like this bread! Prep: 25 min Cook: 45 min Ready In: 7 hr 10 min In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a separate bowl, sift together 4 1/2 cups flour, salt, curry powder and turmeric. Make a well in the center of flour mixture. Pour in yeast mixture and 1/2 cup clarified butter. Stir in the remaining 4 cups flour, 1/2 cup at a time, until a stiff dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Grease a bowl with remaining clarified butter, place the dough in the bowl and turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 4 hours. After 4 hours punch dough down, flip over and let rise for 2 more hours. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5" loaf pans. Preheat oven to 400F (200C). Bake dough in preheated oven for 45 to 60 minutes, until loaves are golden brown and sound hollow when tapped. Reviewer: I made it into rolls and used my breadmaker to do the dough. The rising times are very long--wasn't sure if that was for a reason or not. It can take that long for me if I just leave the dough out but if I put it in the oven with the light on it doubles in about 1/2 hour. I didn't use clarified butter--just regular margarine and they were fine. The baking times seem long, but it did take about 1/2 hour at 400F for my rolls to bake. I halved the recipe and made 8 rolls. Source: "allrecipes.com" S(Internet Address): http://allrecipes.com/recipe/24935/yellow-fever-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 7g Fat (28.3% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 91mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0519 --------------- MESSAGE bread-bakers.v121.n028.7 --------------- Date: Sun, 25 Jul 2021 23:05:25 -0700 From: Reggie Dwork Subject: Bread Machine Spicy Apple Oatmeal Bread * Exported from MasterCook * Bread Machine Spicy Apple Oatmeal Bread Recipe By :Rob Wanless Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Loaf: -- (1 1/2 Lb Loaf): 3 1/4 cups bread flour -- (2 1/3C) 3/4 Cup oatmeal -- ,Note 1, (1/2C) 3 Tablespoons dark brown sugar -- (2 1/2 T) 1 cup water -- (3/4C) 1/2 cup milk -- (1/3C) 1/2 cup applesauce -- (1/3C) 2 Tablespoons butter -- (1 1/2 T) 2 teaspoons cinnamon -- (2 tsp) 2 teaspoons salt -- (1 1/2 tsp) 3 teaspoons yeast -- (2 1/2 tsp) Note 1: If you have cooked oatmeal left after breakfast, you can substitute it for the dry oatmeal without making any other changes in the recipe. Load and bake all the ingredients at the same time you add the rest of the liquids. Use the rapid or regular setting on your bread machine. Carefully remove the bread after the final beep. Be very careful when you remove the bread from the baking pan as the pan is very hot. Remove the paddle from the bread. Source: "Easy Bread Machine Recipes Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 2g Fat (14.6% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 288mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : This is very good served toasted for breakfast. NOTES : 2016 - 0827 --------------- MESSAGE bread-bakers.v121.n028.8 --------------- Date: Sun, 25 Jul 2021 23:07:01 -0700 From: Reggie Dwork Subject: Bread Machine Mustard Focaccia Bread * Exported from MasterCook * Bread Machine Mustard Focaccia Bread Recipe By :kdubmom Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups Water 1 Tablespoon Olive Oil -- or Canola 3 Tablespoons Mustard 2 1/4 cups Bread Flour 1 Tablespoon Sugar 1 teaspoon Salt 1 1/2 teaspoon Active Dry Yeast Place all ingredients in bread machine in order listed above and select dough cycle. When the dough is done, remove dough from pan, roll out on a greased cookie sheet and let it rise till it doubles or around 10-15 minutes. Bake at 400F for 15-18 minutes. S(Internet Address): http://tastykitchen.com/recipes/breads/mustard-focaccia-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 3g Fat (14.2% calories from fat); 7g Protein; 40g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 452mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0514 --------------- END bread-bakers.v121.n028 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved