Date: Mon, 09 Aug 2021 05:22:50 +0000 --------------- BEGIN bread-bakers.v121.n029 --------------- 01. Biscuits, Cinnamon Apple Biscuits with Vanilla Glaze (Reggie Dwork) 02. Bread Machine Anna's Wheat-Free Spelt-Rye Bread (Reggie Dwork) 03. Bread Machine Buttermilk Cheese Bread (Reggie Dwork) 04. Bread Machine Malted Rye Bread (Reggie Dwork) 05. Taste of Home Bread Pudding (Reggie Dwork) 06. Almond Poppy Seed Bread (Reggie Dwork) 07. Banana Bread In a Jar (Reggie Dwork) 08. Cloverleaf Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n029.1 --------------- Date: Sun, 08 Aug 2021 19:56:22 -0700 From: Reggie Dwork Subject: Biscuits, Cinnamon Apple Biscuits with Vanilla Glaze * Exported from MasterCook * Biscuits, Cinnamon Apple Biscuits with Vanilla Glaze Recipe By :Diana Rattray, Southern Food Expert Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour -- about 10 oz 1/3 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 1 1/2 teaspoons cinnamon 5 tablespoons cold butter -- cut into small pieces 3/4 cup buttermilk 1 teaspoon vanilla extract 2 medium apples -- peeled, cored, and finely chopped, about 1 1/2 cups cream -- or milk and cinnamon sugar blend, for topping, optional Vanilla Glaze: 1 1/2 cups confectioner's sugar 3 tablespoons softened butter 2 tablespoons hot water -- to 4T, as needed 1/2 teaspoon vanilla extract I used Granny Smith apples in these great tasting apple cinnamon biscuits. Make these and warm them in the microwave for an amazing morning treat. These biscuits are perfect for the fall season, and they're a welcome treat for any time of the year. Make them for holiday guests or to serve Line a baking sheet with parchment paper or a silicone baking mat. Heat the oven to 425F. In a large bowl, combine the flour, sugar, baking powder, salt, nutmeg, and 1 1/2 teaspoons of cinnamon. With a pastry blender or fingers, work in the butter pieces until the mixture resembles fine crumbs. Stir in the finely chopped apples. Combine the buttermilk and 1 teaspoon of vanilla; stir into the first mixture until all ingredients are moistened. Depending on moisture from the apples, a little more buttermilk or flour might be necessary. Turn out onto a floured surface and knead a few times, just until a soft cohesive dough has formed. Pat into a circle about 3/4" thick and cut out with 2" biscuit cutters. Arrange on the prepared baking sheet. If desired, brush tops with cream or milk and sprinkle with cinnamon sugar mixture. Bake for 12 to 14 minutes, until lightly browned. Cool on racks. Combine the confectioners' sugar and butter; add the vanilla. Beat in the hot water. a few teaspoons at a time, until the mixture is a good consistency for drizzling. Drizzle over the cooled biscuits. Serve biscuits cool or warm slightly just before serving. Makes about 12 to 14 small biscuits. S(Internet Address): http://southernfood.about.com/od/apples/r/Apple-Cinnamon-Biscuits.htm - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 8g Fat (28.3% calories from fat); 3g Protein; 43g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 306mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2015 - 0405 --------------- MESSAGE bread-bakers.v121.n029.2 --------------- Date: Sun, 08 Aug 2021 19:58:48 -0700 From: Reggie Dwork Subject: Bread Machine Anna's Wheat-Free Spelt-Rye Bread * Exported from MasterCook * Bread Machine Anna's Wheat-Free Spelt-Rye Bread Recipe By :tjstieve Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Water 2 tablespoons Olive Oil 2 tablespoons Vinegar 2 tablespoons Ground Flax seed -- (optional) 1 tablespoon Basil -- to 2T, (optional) 1/2 cups Oat flour 1 1/2 cups Spelt Flour 2 cups Rye Flour 2 tablespoons Vital Wheat Gluten 2 teaspoons active dry yeast 1 teaspoon salt Add the ingredients to the bread maker in the order listed (liquids, seeds, flours, gluten, yeast, salt). If you don't have oat flour, it can be made by grinding or food processing rolled oats. Use your bread maker's shortest bread making setting and enjoy! Source: "myrecipes.com" S(Internet Address): http://www.myrecipes.com/recipe/annas-bread-machine-wheat-free-spelt-rye-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 290 Calories; 6g Fat (19.8% calories from fat); 9g Protein; 49g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 276mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0308 --------------- MESSAGE bread-bakers.v121.n029.3 --------------- Date: Sun, 08 Aug 2021 20:00:27 -0700 From: Reggie Dwork Subject: Bread Machine Buttermilk Cheese Bread * Exported from MasterCook * Bread Machine Buttermilk Cheese Bread Recipe By :cmedwards Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cup Buttermilk 1 1/2 teaspoon Salt 1 1/2 teaspoon Sugar 3 cups Bread Flour 3/4 cups Sharp Cheddar Cheese 1 1/2 teaspoon Active Dry Yeast Melted Butter -- To Spread On The Top Of Baked Loaf You can make this using a stand mixer in addition to/instead of a bread machine. Buttermilk and cheddar cheese come together in this recipe to make tangy cheesy bread. Prep: 3 hr Cook: 35 min Yield: 12 Place buttermilk, salt and sugar in your bread machine. Add half of the flour and then all the cheese and then top with remaining flour and the yeast. Select the dough setting and press start. When the dough cycle is complete remove dough and place in a greased loaf pan. Turn the dough in the pan to coat the bread with oil. Allow dough to rise in a warm spot until it has doubled in size. Bake in a preheated oven at 350F for 35 to 45 minutes. Remove from the oven, remove from pan and coat bread with butter to keep the crust from getting hard. S(Internet Address): http://tastykitchen.com/recipes/breads/buttermilk-cheese-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 3g Fat (17.4% calories from fat); 7g Protein; 27g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 335mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0514 --------------- MESSAGE bread-bakers.v121.n029.4 --------------- Date: Sun, 08 Aug 2021 20:04:04 -0700 From: Reggie Dwork Subject: Bread Machine Malted Rye Bread * Exported from MasterCook * Bread Machine Malted Rye Bread Recipe By :Reggie Dwork Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Loaf : -- (Small loaf:) 1 1/2 Tbsp Active Dry Yeast -- (1 tsp) 2 1/2 cups Bread Flour -- (1 2/3 C) 1 C Rye Flour -- (2/3 C) 1 1/2 Tsp Salt -- (1 tsp) 3/4 Tsp Cardamom -- (1/2 tsp) 1/4 cup oil -- 3T 1 tablespoon barley malt syrup 1/3 C Honey -- (1/4 C) 2 Egg Beaters¨ 99% egg substitute -- *Note #1 1 1/4 cups Skim milk -- *Note #2 (3/4 C + 2 T) 2 Tbsp Caraway Seed -- *NOTE #3 *NOTE #1: Original recipe called for 3 eggs (large) and 2 eggs (small). *NOTE #2: Original recipe called for regular milk - I use nonfat milk dry powder and the appropriate amt of water. *NOTE #3: I add up to 2T caraway seeds to the large loaf. This is excellent! Scald the milk. Let cool to room temperature (I don't do this) Add the milk and all remaining ingredients in the order suggested by your bread machine manual and process on the basic bread cycle. When cool, carefully remove from the bread machine and cool on a rack. Copyright: "Best Bread Machine Cookbook Ever, Madge Rosenberg" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 5g Fat (22.0% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 242mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0407 --------------- MESSAGE bread-bakers.v121.n029.5 --------------- Date: Sun, 08 Aug 2021 20:07:31 -0700 From: Reggie Dwork Subject: Taste of Home Bread Pudding * Exported from MasterCook * Bread Pudding, Taste of Home Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 cups scalded milk 1 1/4 cups butter -- cubed 3/4 cup sugar 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract 4 1/2 cups soft bread cubes -- to 5C, (about 9 slices) 1/2 cup raisins -- optiinal VANILLA SAUCE: 1/3 cup sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1 2/3 cups cold water 3 tablespoons butter 2 teaspoons vanilla extract 1/4 teaspoon ground nutmeg In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, spices and vanilla. Add bread cubes and raisins if desired; stir gently. Pour into a well-greased 11" x 7" baking dish. Bake at 350F for 40-45 min or until a knife inserted 1" from edge comes out clean. Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 min or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding. Yield: 6 servings Source: "taste of Home" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1133 Calories; 55g Fat (43.5% calories from fat); 20g Protein; 141g Carbohydrate; 5g Dietary Fiber; 202mg Cholesterol; 1648mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 11 Fat; 2 1/2 Other Carbohydrates. NOTES : 2013 - 1122 --------------- MESSAGE bread-bakers.v121.n029.6 --------------- Date: Sun, 08 Aug 2021 20:11:30 -0700 From: Reggie Dwork Subject: Almond Poppy Seed Bread * Exported from MasterCook * Bread, Almond Poppy Seed Recipe By :Tammilee Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread 2 cups all-purpose flour 3 TB poppy seeds 1 TB baking powder 1/2 tsp table salt 3 large eggs -- lightly beaten 2/3 cup white sugar 1/2 cup olive oil -- or canola oil 1/2 cup vanilla yogurt 1/4 cup milk 1 tsp vanilla extract 1 1/2 tsp almond extract zest from one fresh lemon juice from one fresh lemon Glaze: 1/3 cup white sugar 2 TB freshly squeezed lemon juice 1/4 tsp vanilla extract 1/4 tsp almond extract Makes 1 9x5 loaf Prep: 10 Min Bake: 55 min Total: 1:15 Preheat oven to 350F with rack on lower middle position. Grease one standard size loaf pan and set aside. In a large bowl, combine flour, poppy seeds, baking powder, and salt. Whisk until incorporated. In a separate bowl, whisk together the eggs, sugar, oil, yogurt, milk and both extracts until well-incorporated. Add wet ingredients to the dry, folding together with spatula until just incorporated. Do not over mix. Pour batter into prepared loaf pan. Bake 55 minutes or until toothpick inserted in the center comes out clean. To prepare glaze, combine ingredients in a bowl and whisk together until combined. Brush glaze generously over warm bread top. Allow the bread to finish cooling on a wire rack. S(Internet address): https://www.tammileetips.com/lemon-almond-poppy-seed-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 8g Fat (38.8% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 109mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0215 --------------- MESSAGE bread-bakers.v121.n029.7 --------------- Date: Sun, 08 Aug 2021 22:12:09 -0700 From: Reggie Dwork Subject: Banana Bread In a Jar * Exported from MasterCook * Bread, Banana Bread In a Jar Recipe By :sarahjhartwell Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Shortening 2 2/3 cups White Sugar 4 Eggs 2 cups Mashed Bananas 2/3 cup Water 3 1/3 cups All-Purpose Flour 1/2 tsp Baking Powder 2 tsp Baking Soda 1 1/2 tsp Salt 1 tsp Cinnamon 1 tsp Vanilla Extract Preheat oven to 325F. Spray the inside of 8 1 pint straight side wide mouth canning jars with cooking spray, making sure to coat well. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas and water. Sift together flour, baking powder, soda, salt and cinnamon. Add to banana mixture, then fold in vanilla extract. Pour mixture into greased wide mouth pint jars, filling 1/2 full of batter. Make sure to keep the rims clean, wiping off any batter that gets on the rims. Bake for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven, one at a time, wiping rims of jars and place on a lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to ping as they seal. If you miss the ping, wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Bread should be eaten immediately, or kept sealed in refrigerator, for up to a week. HELPFUL TIPS: This also tastes good with 1 cup chocolate chips folded into the batter and baked the same way. I love chocolate in anything though. S(Internet Address): http://bread.betterrecipes.com/banana-bread-in-a-jar.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 690 Calories; 20g Fat (26.2% calories from fat); 9g Protein; 120g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 783mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 3 1/2 Fat; 4 1/2 Other Carbohydrates. NOTES : 2014 - 0829 --------------- MESSAGE bread-bakers.v121.n029.8 --------------- Date: Sun, 08 Aug 2021 22:18:02 -0700 From: Reggie Dwork Subject: Cloverleaf Rolls * Exported from MasterCook * Rolls, Cloverleaf Recipe By :Cheryl, Senior Food Editor Cooking Light Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water -- (100 to 110F) 1 teaspoon sugar 2 1/4 tsp active dry yeast 1 1/2 C white whole-wheat flour -- (about 7.2 oz), divided 2/3 cup warm evaporated low-fat milk -- (100 to 110F) 3 tablespoons butter -- softened 1 1/2 teaspoons kosher salt 1 lg egg -- lightly beaten 2 1/4 c all-purpose flour -- (10 oz), divided cooking spray Combine 1/2 cup water, sugar, and yeast in a large bowl. Let stand 5 minutes or until mixture is bubbly. Weigh or lightly spoon white whole-wheat flour into dry measuring cups; level with a knife. Stir 1 cup white whole-wheat flour, milk, butter, salt, and egg into yeast mixture. Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Gradually add remaining 1/2 cup white whole-wheat flour and 2 cups all-purpose flour to yeast mixture, stirring until a soft dough forms. Sprinkle 2 tablespoons all-purpose flour on a work surface. Turn dough out onto surface; knead until flour is incorporated. Knead in remaining 2 tablespoons all-purpose flour until dough is smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. Preheat oven to 400F. Coat 18 muffin cups with cooking spray. Punch dough down; turn out onto a lightly floured surface. Cover and let rest 15 minutes. Divide dough into 18 pieces. Roll each piece into a 1" thick rope; divide each into 3 pieces. Roll each piece into a ball. Place 3 balls into each of the prepared muffin cups; cover and let rise 30 minutes or until doubled in size. Bake at 400F for 18 minutes or until golden brown. Source: "myrecipes.com" S(Internet Address): http://www.myrecipes.com/recipe/cloverleaf-rolls-0 Start to Finish Time: "2:19" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 3g Fat (18.8% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 192mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0308 --------------- END bread-bakers.v121.n029 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved