Date: Mon, 24 Jan 2022 04:22:50 +0000 --------------- BEGIN bread-bakers.v122.n002 --------------- 01. Aunt Lillian's Pumpkin Bread (Reggie Dwork) 02. Bob's Buckwheat Bread (Reggie Dwork) 03. Bob's Coffee Spelt Rye Bread (Reggie Dwork) 04. Brazilian Cheese Puffs (Reggie Dwork) 05. Sweet Potato Cornbread (Reggie Dwork) 06. Flax Almond Meal Banana Muffins with Dark Chocolate (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n002.1 --------------- Date: Sun, 23 Jan 2022 19:48:29 -0800 From: Reggie Dwork Subject: Aunt Lillian's Pumpkin Bread * Exported from MasterCook * Bread, Aunt Lillian's Pumpkin Recipe By :Aunt Lillian Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1 3/4 cups sugar 1 cup canned pumpkin 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon freshly grated nutmeg 1/2 cup vegetable oil 1/3 cup water 1 teaspoon baking soda 1 3/4 cups all-purpose flour 1 tablespoon vanilla extract 1 cup chopped black walnuts My aunt wrote this pumpkin bread recipe on a card for me 46 years ago. I still have her original handwritten card. We honor her every Christmas Eve when we include this bread on our menu. Three cheers for Aunt Lillian! Preheat the oven to 350F. Grease and flour two 9 x 5" loaf pans. In a large mixing bowl, combine the eggs, sugar, pumpkin, salt, cinnamon, and nutmeg. Stir in the oil, water, baking soda, flour, vanilla, and walnuts until well blended. Divide the batter equally in the pans. Bake for 45 minutes. Reduce the oven temperature to 250F, and continue baking the loaves for an additional 15 minutes, until a toothpick inserted in the center comes out clean. Serve with real whipped cream and a dash of freshly ground nutmeg. Recipe by Shay Southwick Thurow, Port North, Fla. Source: "Shay Southwick Thurow, Fla." S(Internet Address): http://relish.com/recipes/aunt-lillians-pumpkin-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 11g Fat (40.9% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 138mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2015 - 0923 --------------- MESSAGE bread-bakers.v122.n002.2 --------------- Date: Sun, 23 Jan 2022 19:53:04 -0800 From: Reggie Dwork Subject: Bob's Buckwheat Bread * Exported from MasterCook * Bread, Bob's Buckwheat Recipe By : Serving Size : 28 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons active dry yeast 2 1/2 cups warm water -- (105-115F) 3 tablespoons molasses -- or sorgham 2 cups buckwheat flour 4 cups stone ground whole wheat flour -- divided 2 teaspoons salt 1/3 cup vegetable oil 1/2 cup unbleached white flour Buckwheat has an earthy, nutty flavor and from the time you open the package, through the kneading, baking, and eating, buckwheat's aroma and taste grab center stage. Buckwheat bread makes hearty sandwiches or toast and is fantastic with bananas or whichever fruit you choose. Makes: 2 loaves (about 28 slices total) In a lg bowl, sprinkle the yeast over the warm water, then add the sorghum or molasses. Stir until the yeast is dissolved, then let stand until the yeast begins to foam, about 5 min. Stir in the buckwheat flour and 1C of whole wheat flour, beating vigorously for about 1 min. Cover with a clean dish towl and place in a warm spot for about 30 min to create a sponge. Fold in the salt and oil, then work in the remaining 3C of whole wheat flour. Add the 1/2C of unbleached white flour as needed to prevent it from sticking. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5-10 min. Lightly oil a lg bowl place the dough inside, turning it over in the oil, and cover with the dish towel. Let the dough rise in a warm place until it doubles in size, about 1-1 1/2 hrs. Lightly oil two 8x4" loaf pans. Punch the dough down and divide it in two. Shape the loaves and place them in the prepared pans. Cover the loaves with the dish towel and let them rise again until they double in size, about 45 min-1 hr. At this point, the dough, when pressed with a finger, should dent rather than fill back in. Preheat the oven to 375F. Bake the loaves for 35-40 min, or until a tester comes out clean. Cool the loaves in the pans for 5 min, then remove to a wire rack to cool. Source: "Bob's Red Mill" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 3g Fat (22.0% calories from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 156mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Buckwheat bread makes hearty sandwiches or toast and is fantastic with bananas or whichever fruit you choose. NOTES : 2016 - 0626 --------------- MESSAGE bread-bakers.v122.n002.3 --------------- Date: Sun, 23 Jan 2022 19:57:28 -0800 From: Reggie Dwork Subject: Bob's Coffee Spelt Rye Bread * Exported from MasterCook * Bread, Bob's Coffee Spelt Rye Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups spelt flour 2 cups oatmeal 2 cups dark rye flour 1 tablespoon salt 4 1/2 teaspoons active dry yeast 1 cup lukewarm brewed coffee 1 egg white -- mixed with 1 tablespoon water 2 tablespoons sesame seeds The tanginess of rye, the nuttiness of spelt, and the rich flavor of coffee come together in this rich, dense, delicious bread. It's pretty intense, so slice this bread thin. Makes two 10" round loaves. In a lg bowl, combine 3 1/2C of spelt flour with the oatmeal, rye flour, salt and yeast. Add the coffee and mix well, adding more spelt flour if needed to make a slightly sticky, but firm dough. Turn the dough out onto a floured surface and knead until smooth and elastic about 8-10 minutes. Lightly oil a lg bowl, place the dough inside, turning it over in the oil and cover with a clean dish towel. Let the dough rise for 1 hr or until it doubles in size. Line a baking sheet with parchment paper. Return the dough to a lightly floured surface, cut the dough in half and form each half into a round ball. Place the balls of dough on the prepared baking sheet, cover with a towel and let them rise for 45 min to 1 hr or until they double in size. At this point, the dough when pressed with a finger should dent rather than fill back in. Preheat the oven to 375F. Brush egg wash onto the dough balls. Sprinkle them with sesame seeds. Bake for 30 min or until each loaf sounds hollow when tapped on the bottom. Remove to a rack to cool. Source: "Bob's Red Mill" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 2g Fat (8.1% calories from fat); 7g Protein; 38g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 360mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2016 - 0626 --------------- MESSAGE bread-bakers.v122.n002.4 --------------- Date: Sun, 23 Jan 2022 20:01:03 -0800 From: Reggie Dwork Subject: Brazilian Cheese Puffs * Exported from MasterCook * Bread, Brazilian Cheese Puffs_ Buns Pao de Queijo Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Food Processor Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Mashed potato -- (about 1 large potato/ 1 1/2 med potatoes) 1 cup Cornstarch 2 tbsps Oil 25 g Butter -- soft, at room temp 1 Egg -- lightly beaten 1/2 tsp Salt -- (more or less depending on how salty your cheeses are) 1/4 cup Grated Parmesan cheese 1/4 cup Cheddar cheese -- a mildly sharp variety would be preferable) 1/2 cup Crumbled paneer -- (an Indian milk cheese) Freshly crushed pepper -- To taste, (optional) Put the mashed potato, cornstarch, oil, butter, egg, and salt in the bowl of the food processor (you can knead this by hand as well), and run it on slow or medium until all the ingredients are blended well. Now add the cheeses and the pepper and process till they're well incorporated. Do not over process. You should have shaggy textured dough that is just short of being sticky. Lightly dust your work surface and your palms with a little cornstarch. Scrape out the dough on to the surface and lightly knead until the dough comes together into a ball. Divide the dough into 15 or 16 equal portions and shape each one into a smooth ball about the size of golf balls. Place them on lightly greased or parchment lined baking sheets. At this point, you can freeze them on the sheet and then put them in Ziploc bags. Take out as many as you want to bake and bake them straight from the freezer at 350F/180C for about 25 to 30 minutes. If you're baking them right away, then bake at 350F/180C for about 25 minutes or so until the Pao de Queijo is a light golden brown on top and a deep golden brown on the bottom. If you over cook them they will dry out inside. Cool on a rack and serve warm like the Brazilians do with a hot cup of coffee! Pao de Queijo are best eaten as soon as they're baked. They can be warmed and served later too. S(Internet Address): http://www.mydiversekitchen.com/pao-de-queijo-brazilian-cheese-puffs-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 4g Fat (47.3% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2016 - 0330 --------------- MESSAGE bread-bakers.v122.n002.5 --------------- Date: Sun, 23 Jan 2022 20:07:05 -0800 From: Reggie Dwork Subject: Sweet Potato Cornbread * Exported from MasterCook * Cornbread, Sweet Potato Recipe By : Serving Size : 8 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium sweet potato -- (about 1 lb.) 1 1/2 cups yellow cornmeal 1 cup all-purpose flour 1/2 cup sugar 1 Tbsp baking powder 1 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 2 large eggs 1/2 cup sour cream 3/4 cup milk 2 Tbsp canola oil -- or vegetable oil 1/2 Tbsp canola oil -- or vegetable oil for the skillet Peel the sweet potato and cut it into 1" cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about 10 minutes). Drain the potatoes and set aside. Coat the inside of a 10" cast iron skillet with oil. Place it in the oven and begin to preheat the oven to 425F. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed. Mash the drained sweet potatoes until fairly smooth. Transfer 1 1/2 cups of the mashed potatoes to a large bowl. Add the sour cream, milk, and 2 Tbsp oil, and whisk until combined. Add the eggs and whisk until combined again. Pour the sweet potato mixture into the bowl with the dry ingredients. Stir the two together just until combined and no dry mix remains on the bottom of the bowl. It's okay if the mixture is a little lumpy, just be sure not to over mix. Carefully take the hot skillet out of the preheated oven and scoop the batter into it. Smooth the top out until it's even, then return it to the oven. Bake for 22-25 minutes, or until the center is puffed, the top is golden brown, and it's slightly cracked around the edges. Remove from the oven, cut into eight pieces, and serve. Preferably with butter. Source: "budgetbytes.com" S(Internet Address): http://www.budgetbytes.com/2015/10/sweet-potato-cornbread/ Start to Finish Time: "0:55" T(Cook Time): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 10g Fat (28.0% calories from fat); 7g Protein; 51g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 489mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2016 - 0220 --------------- MESSAGE bread-bakers.v122.n002.6 --------------- Date: Sun, 23 Jan 2022 20:12:56 -0800 From: Reggie Dwork Subject: Flax Almond Meal Banana Muffins with Dark Chocolate * Exported from MasterCook * Muffins, Flax Almond Meal Banana Muffins with Dark Chocolate Recipe By :Monique Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup almond meal 1/4 cup flax seed meal 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/8 teaspoon salt 2 medium extra ripe bananas -- (about 3/4 cup mashed banana) 1 egg -- slightly beaten 1 tablespoon melted coconut oil -- (avocado or olive oil also works) 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons unsweetened almond milk 2 1/2 oz 72% dark chocolate bar -- chopped (use vegan chocolate, if desired) Prep time: 10 mins Cook time: 20 mins Total time: 30 mins You can replace the dark chocolate with blueberries, or just leave it out and spread them with jelly or nut butter. No sugar added; high in protein and fiber! Grain free, gluten free, dairy free and paleo-friendly. Preheat oven to 350F. In a medium bowl, whisk together almond meal, flax seed meal, baking soda, cinnamon and salt. Set aside. In a large bowl, mix the following together until smooth and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk. Add dry ingredients to wet ingredients and mix until just combined. Fold in dark chocolate chunks, leaving a few for sprinkling on top of the muffin batter. Fill greased or paper-lined muffin cups 3/4 of the way full. Bake 20-23 minutes until toothpick comes out clean or with just a few crumbs attached. Makes 10 muffins. NOTES To make vegan: I haven't tested this, but I assume you could leave out the egg and use 1/3 cup flax seed meal and 1/4 cup almond milk. Please let me know if you try it! If you want to replace the chocolate chunks with chocolate chips you can. I recommend a little over 1/3 cup chocolate chips If you'd like a little more protein in these muffins, I like adding 1/3 cup of protein powder. I've only tested it with Aloha's Vanilla Protein Powder. Feel free to add in walnuts or pecans. Nutrition for 1 muffin without chocolate: 180 calories | 13.4g fat | 9.9g carbs | 3.6g fiber | 3.7g sugar | 6.3g protein Source: "Ambitious Kitchen" S(Internet Address): http://www.ambitiouskitchen.com/2016/02/flax-almond-meal-banana-muffins-paleo/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 9g Fat (41.7% calories from fat); 11g Protein; 17g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0401 --------------- END bread-bakers.v122.n002 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved