Date: Mon, 07 Feb 2022 06:22:20 +0000 --------------- BEGIN bread-bakers.v122.n004 --------------- 01. Re: bread-bakers Digest, Vol 122, Issue 3 (Sue) 02. Rosemary rolls correction (haacknjack@sbcglobal.net) 03. Apple Cinnamon Spiral Bread with Caramel Cream Cheese Frosting (Reggie Dwork) 04. Bread Machine Millet Bread (Reggie Dwork) 05. Blueberry Lover's All-Bran Muffins (Reggie Dwork) 06. Apple-Cheddar Quinoa Muffins (Reggie Dwork) 07. Carrot Raisin Muffins (Reggie Dwork) 08. Scandinavian Rye Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n004.1 --------------- Date: Sun, 6 Feb 2022 11:51:18 -0500 (EST) From: Sue Subject: Re: bread-bakers Digest, Vol 122, Issue 3 I tried the Bread Machine Flavorful Herb Bread (v122n003) and it is delicious. The aroma is so good, I can hardly wait for a slice to finish toasting! Sue --------------- MESSAGE bread-bakers.v122.n004.2 --------------- Date: Sun, 30 Jan 2022 07:48:25 -0600 From: haacknjack@sbcglobal.net Subject: Rosemary rolls correction Good morning! The Quick Rosemary Dinner Rolls (bread-bakers v122n003) sound lovely, but with 15-1/2 cups of flour they surely would be a building material, not a food... Keep smiling! Editor's note: It should be 3 1/2C flour! Fixed in the archives https://bread-bakers.com/msgs/v122n003/msg00000.html --------------- MESSAGE bread-bakers.v122.n004.3 --------------- Date: Mon, 24 Jan 2022 20:32:53 -0800 From: Reggie Dwork Subject: Apple Cinnamon Spiral Bread with Caramel Cream Cheese Frosting * Exported from MasterCook * Bread, Apple Cinnamon Spiral Bread with Caramel Cream Cheese Frosting Recipe By : Kevin Lynch Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the basic sweet dough: 1/4 cup water -- warm 1 tablespoon active dry yeast 1 teaspoon sugar 1/3 cup sugar 2 eggs -- room temperature 1/3 cup butter -- melted 1/2 cup sour cream -- room temperature 1 teaspoon vanilla extract 1 teaspoon salt 3 1/4 cups flour For the caramel cream cheese frosting: 4 ounces cream cheese 1/4 cup caramel sauce For the apple spiral bread: 2 large apples -- cored and sliced 2 tablespoons butter -- melted 1/3 cup sugar 2 teaspoons cinnamon Moist, light and tender spiralling apple cinnamon filled bread topped with caramel cream cheese frosting! Prep: 25 minutes Rise: 1:30 Cook: 15 minutes Total: 2:10 For the basic sweet dough: Mix the water, yeast and sugar into a large bowl and let it sit until foamy, about 10 minutes. Add the sugar, eggs, butter, sour cream, vanilla, salt and 2 cups of flour and mix for 2 minutes at medium or 200 strokes by hand. Stir in enough of the remaining flour to make a soft dough. Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes. (The dough should feel soft and buttery and not sticky.) Place the dough in a greased the bowl, cover with a damp towel and let the dough rise until it has doubled in size, about 1 hour and 30 minutes. For the caramel cream cheese frosting: Mix everything until smooth. For the apple spiral bread: Punch down the dough down and knead for 30 seconds before covering and letting it rest for 10 minutes. Roll out the dough on a floured surface into a 24 by 12" rectangle and cut it into 1" wide strips. Brush the butter on the dough and sprinkle on the mixture of the sugar and cinnamon. Spiral the strips of dough outwards from the centre of two greased 9" circular baking pans placing apple slices in between the layers of dough. Bake in a 375F/190C preheated oven until lightly golden brown, about 15 to 20 minutes. Top the buns with the frosting and enjoy! Option: Add walnuts, pecans, raisins, bacon, etc. Cal 317, Fat 13g, Carb 43g, Sod 247mg, Fiber 2g, Pro 5g Question: When you say 1" thick strips, do you actually mean 1" thick strips OR 1" wide strips and if we are looking at 1" wide strips then would it be safe to say the dough would be approximately 1/4" thick? Reply: The dough will be about 1/4" thick and cut into 1" by 12" strips. Enjoy! Question: For the caramel sauce, should the measurement be 1/4 cup? Reply: Yes it should! Thanks and enjoy! S(Internet address): https://www.closetcooking.com/apple-cinnamon-spiral-bread-with/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 331 Calories; 14g Fat (36.7% calories from fat); 6g Protein; 47g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 319mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1016 --------------- MESSAGE bread-bakers.v122.n004.4 --------------- Date: Mon, 24 Jan 2022 20:37:07 -0800 From: Reggie Dwork Subject: Bread Machine Millet Bread * Exported from MasterCook * Bread Machine Millet Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water -- lukewarm 1 1/2 cups bread flour -- white 1 1/2 cups bread flour -- wheat 1 1/2 tablespoons dry milk 2 tablespoons sugar 3/4 teaspoon salt 1 1/2 tablespoons vegetable oil 1/2 cup millet 2 1/2 tablespoons flax seeds 3 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 3g Fat (16.7% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 105mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v122.n004.5 --------------- Date: Sun, 06 Feb 2022 21:49:49 -0800 From: Reggie Dwork Subject: Blueberry Lover's All-Bran Muffins * Exported from MasterCook * Muffins, Blueberry Lover's All-Bran Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1 1/2 teaspoons cinnamon 1/4 teaspoon salt 2 cups All-Bran Complete Wheat Flakes cereal 1 1/4 cups nonfat milk 2 egg whites -- beaten 3 tablespoons vegetable oil 3/4 cup blueberries -- fresh or frozen On the breakfast table, in the lunch box, or served with a cup of afternoon tea, these delectable treats. Prep: 15 min Total: 35 min Yield: 12 muffins Set In small bowl stir together flour, sugar, baking powder, cinnamon and salt. aside. In large bowl stir together cereal and milk. Let stand 2 minutes or until cereal is softened. Add egg whites and oil. Beat well. Add flour mixture, stirring until just combined. Fold in blueberries. Spoon batter evenly into twelve 2 1/2" muffin cups coated with cooking spray or lined with paper bake cups. Bake at 400F about 18 minutes or until toothpick inserted near center comes out clean. Serve warm. S(Internet Address): http://www.all-bran.com/recipes/blueberry-lovers-muffins-recipe.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 4g Fat (20.8% calories from fat); 4g Protein; 30g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 210mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1210 --------------- MESSAGE bread-bakers.v122.n004.6 --------------- Date: Sun, 06 Feb 2022 21:51:50 -0800 From: Reggie Dwork Subject: Apple-Cheddar Quinoa Muffins * Exported from MasterCook * Muffins, Apple-Cheddar Quinoa Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup quinoa flour -- (see Tips) 1 cup whole-wheat pastry flour -- (see Tips) or gluten-free flour blend 4 teaspoons baking powder 1 tablespoon sugar 1/4 teaspoon salt 2 large eggs 1 cup buttermilk -- (see Tips) 1 cup grated peeled apple 2 tablespoons extra-virgin olive oil 2 tablespoons minced fresh chives -- or scallion greens 1 cup shredded sharp Cheddar cheese -- divided In this savory quinoa muffin recipe, grated apple adds moisture, quinoa adds protein and sharp Cheddar cheese makes these healthy muffins a perfect pairing for soups and stews. To make these quinoa muffins gluten-free, use a gluten-free flour blend in place of the whole-wheat flour. 1. Preheat oven to 375F. Coat a 12C muffin tin with cooking spray or line with paper liners and spray the liners. 2. Whisk quinoa flour, whole-wheat flour (or gluten-free flour blend), baking powder, sugar and salt in a large bowl. Whisk eggs, buttermilk, apple, oil and chives (or scallions) in a medium bowl. Add the wet ingredients to the dry ingredients. Add half the cheese and stir just until the dry ingredients are moistened; do not overmix. Spoon the batter into the prepared muffin tin. Sprinkle the remaining cheese on top. 3. Bake the muffins until golden brown and a skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes before serving. Makes: 12 muffins Serving Size: 1 muffin TIPS & NOTES Make Ahead Tip: Individually wrap in plastic and freeze airtight for up to 1 month. To reheat frozen muffins, wrap in a paper towel and microwave on High for 30 to 60 seconds. Look for quinoa flour in the baking section or near gluten-free flours. To make your own, grind whole grains of quinoa into a powder in a clean coffee grinder. Whole-wheat pastry flour is milled from soft wheat and contains less gluten than regular whole-wheat. Both flours provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer. No buttermilk? You can make "sour milk" as a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup nonfat milk; let stand for about 10 minutes before using so the acid can sour the milk. Source: "EatingWell: January/February 2014" S(Internet address): Start to Finish Time: "0:50" T(active): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 6g Fat (64.1% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 46mg Cholesterol; 299mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0326 --------------- MESSAGE bread-bakers.v122.n004.7 --------------- Date: Sun, 06 Feb 2022 21:53:51 -0800 From: Reggie Dwork Subject: Carrot Raisin Muffins * Exported from MasterCook * Muffins, Carrot Raisin Recipe By :Patti Wolfe Bailey Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon salt 2 eggs 1 cup honey 8 oz plain yogurt 1/2 cup canola oil 2 teaspoons lemon juice 2 teaspoons vanilla extract 1 1/2 cups shredded carrots 1/2 cup raisins 1/2 cup chopped walnuts -- optional In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen. Prep: 15 min. Bake: 20 min. + cooling MAKES:18 servings One muffin (prepared without nuts) equals 189 calories, 7 g fat (1 g saturated fat), 24 mg cholesterol, 226 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat. Source: "Originally published as Carrot Raisin Muffins in Quick Cooking November/December 2001, p21" S(Internet Address): http://www.tasteofhome.com/recipes/carrot-raisin-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 9g Fat (37.4% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 218mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v122.n004.8 --------------- Date: Sun, 06 Feb 2022 21:57:57 -0800 From: Reggie Dwork Subject: Scandinavian Rye Muffins * Exported from MasterCook * Muffins, Scandinavian Rye Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsps active dry yeast -- (1/4-oz kg) 1 1/2 tsps packed light brown sugar 1 cup warm water -- (105-115F) 2/3 cup rye flour 1 3/4 cups all-purpose flour 1 1/2 tsp finely grated fresh orange zest 3/4 tsp salt 1/4 tsp anise seed 1/4 tsp ground cumin 3/4 tsp caraway seeds 2 tbsps unsalted butter -- melted and cooled, plus additional for greasing 2 tbsps molasses -- not blackstrap vegetable oil -- for greasing 1 large eggs -- lightly beaten, for egg wash 1/2 tsp sea salt flakes -- such as Maldon Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy. Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and 1/2 teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add 1/2 cup all-purpose flour, beating until combined. Add remaining 1/4 cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours. Put oven rack in middle position and preheat oven to 350F. Butter muffin pans. Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds. Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature Cooks' notes: Dough can be made (but not allowed to rise) 1 day ahead and chilled, bowl wrapped tightly in plastic wrap. Put chilled dough in muffin pan as directed and let rise 1 hour, then proceed with recipe. Muffins can be made 2 days ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. Muffins keep, frozen in sealed plastic bags, 2 weeks. Reheat on a baking sheet in a preheated 350F oven until muffins are heated through, 8 to 10 minutes for frozen. Source: "GOURMET SEPTEMBER 2006" S(Internet Address): http://www.yummly.com/recipe/Scandinavian-Rye-Muffins-Epicurious - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 1g Fat (19.5% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0308 --------------- END bread-bakers.v122.n004 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved