Date: Sun, 13 Mar 2022 02:47:37 +0000 --------------- BEGIN bread-bakers.v122.n009 --------------- 01. Bread Machine Steakhouse Wheat Bread (Reggie Dwork) 02. Apricot Cranberry Bread (Reggie Dwork) 03. Yellow Buttermilk Cornbread (Reggie Dwork) 04. Poppy Seed with Tangy Lemon Curd and Ricotta Crepes (Reggie Dwork) 05. Pan Pizza Dough (Reggie Dwork) 06. Toffee Pecan Banana Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n009.1 --------------- Date: Sat, 12 Mar 2022 15:32:29 -0800 From: Reggie Dwork Subject: Bread Machine Steakhouse Wheat Bread * Exported from MasterCook * Bread Machine Steakhouse Wheat Bread Recipe By : Steve Nubie Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Chocolate/Cocoa Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- warm 1 tablespoon butter -- softened 1/4 cup honey 1/2 teaspoon salt 1 teaspoon coffee granules -- instant 1 tablespoon cocoa powder -- unsweetened 1 tablespoon sugar -- white 1 cup bread flour 1 cup whole wheat flour 1 1/4 teaspoons bread machine yeast The ingredient that gives this bread its unique flavor are the instant coffee crystals and the cocoa. I creates a subtle tone to the color of the bread and a robust flavor that's similar to the breads traditionally served in steak house restaurants. Even though this is a wheat bread the smaller percentage of wheat flour allows for a basic cycle setting such as a white bread setting or whatever your instruction book indicates. Original recipe makes 1 loaf Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, and bread machine yeast in the pan of a bread machine in the order listed. Put on regular or basic cycle with light crust. S(Internet address): https://www.breadmakermachines.com/bread-maker-machine-recipes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 2g Fat (10.9% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 120mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0111 --------------- MESSAGE bread-bakers.v122.n009.2 --------------- Date: Sat, 12 Mar 2022 15:36:26 -0800 From: Reggie Dwork Subject: Apricot Cranberry Bread * Exported from MasterCook * Bread, Apricot Cranberry Recipe By : Diane Roth Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup sugar 1 teaspoons orange zest -- grated, (to 2 tsp) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg -- room temp 3/4 cup water 1/4 cup vegetable oil 1 cup cranberries -- fresh or frozen, halved 1/4 cup apricot preserves -- spreadable, non or low fat or your choice I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. Prep: 20 min. Bake: 65 min. + cooling In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries. Pour into a greased and floured 9x5" loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350F for 65 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cal 155, Fat 4g, Carb 28g, Sod 157mg, Fiber 1g, Pro 2g Review: My husband makes this recipe every year for Thanksgiving. I would guess that it's been a tradition at our house for at least 15 years. Everyone loves it and we all look forward to it. A great recipe as is. Wouldn't change a thing. Review: The apricot preserves add a nice touch to this recipe. I've made these into mini-loaves and given them as gifts. Review: This was one of the best cranberry breads I have ever had. The addition of the jam was very yummy. I used peach because we had no apricot and it was delicious. (The addition of walnuts is also very tasty!) Overall everyone enjoyed it. The bread was moist and tasty! S(Internet address): https://www.tasteofhome.com/recipes/apricot-cranberry-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 3g Fat (22.8% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1221 --------------- MESSAGE bread-bakers.v122.n009.3 --------------- Date: Sat, 12 Mar 2022 15:50:57 -0800 From: Reggie Dwork Subject: Yellow Buttermilk Cornbread * Exported from MasterCook * Cornbread, Yellow Buttermilk Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Cast-Iron Skillet Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tablespoons unsalted butter 3 eggs 2 1/2 cups buttermilk 3 cups all-purpose stone ground yellow cornmeal -- (525g), (like Hodgson Mill) 2 tablespoons baking powder 3/4 teaspoon baking soda 2 teaspoons salt -- (I like fine grain sea salt) Yields one 10" skillet, about 10 servings Southern-style, unsweet Note: If you're a sweet cornbread fan, then 3 tablespoons to 1/4 cup granulated sugar can be added to the dry ingredients. Preheat the oven to 375F. When the oven is preheated, place a 10" cast-iron skillet in the oven while you prepare the batter. This skillet is going to yield the best, crispiest cornbread crust. Melt the unsalted butter in a small saucepan or in the microwave at 30 second intervals. Set aside one tablespoon of the melted butter. Whisk the eggs together well in a medium bowl and pour in the buttermilk; stir until well mixed. In a separate large bowl, whisk together the corn meal, baking powder, soda and salt. Add the buttermilk mixture and melted butter; stir together with a wooden spoon. Open the oven door and pull out the oven rack with the cast-iron pan on it. Carefully pour in the 1 tablespoon reserved butter and brush the pan until the interior is completely covered. (Please pay attention that your forearms do not touch the oven rack to avoid burns - been there too many times!) Pour the batter into the pan. It will almost completely fill a 10" cast-iron skillet to the top, which may make you nervous about the batter overflowing while baking, but it won't I promise! It's okay if the batter looks a little ragged on top. Just smooth it evenly the best that you can with the wooden spoon. Bake for 25 to 30 minutes, or until a skewer inserted in the center comes out clean. Serve slices warm with salted butter. Slices re-heat well in the microwave at 20 to 30 seconds cook time, or you can stuff slices with butter and wrap them in foil before re-heating them in the oven for about 10 minutes at 350F. S(Internet address): http://www.sprinklebakes.com/2016/04/really-good-southern-cornbread.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 322 Calories; 17g Fat (46.1% calories from fat); 8g Protein; 36g Carbohydrate; 3g Dietary Fiber; 103mg Cholesterol; 902mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0303 --------------- MESSAGE bread-bakers.v122.n009.4 --------------- Date: Sat, 12 Mar 2022 15:56:54 -0800 From: Reggie Dwork Subject: Poppy Seed with Tangy Lemon Curd and Ricotta Crepes * Exported from MasterCook * Crepes, Poppy Seed with Tangy Lemon Curd and Ricotta Recipe By : Sarah Bolla Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lemon Curd 3 eggs 3/4 cup lemon juice -- freshly squeezed 1/4 cup agave 3 tablespoons coconut oil -- melted 1 Tablespoon lemon zest -- Zest of one lemon 1 cup all-purpose flour 1/4 teaspoon salt 3/4 cup skim milk -- or almond milk 1/2 cup water 2 eggs -- extra large 2 tablespoons unsalted butter -- melted 1 1/2 tablespoons poppy seeds 1 tablespoon lemon zest -- freshly grated, plus more for garnish 1 1/4 cup ricotta cheese Tangy lemon curd is spooned over these warm ricotta filled and poppy seed studded crêpes. They are light, colorful, and perfect for an Easter brunch and buffet. Active: 55 mins Total: 1:15 In a small heatproof bowl, whisk the eggs, lemon juice, and agave. Set the bowl over a saucepot of simmering water and cook, whisking constantly and scraping down the sides of the bowl simultaneously, until thickened, about 8 minutes. The mixture should be able to coat the back of a spoon. Remove from heat and slowly stir in the coconut oil. Press the curd through a fine mesh strainer set over a small bowl to discard any scrambled egg. Fold the lemon zest into the curd. Place a piece of plastic wrap directly over the top and refrigerate until set, at least 1 hour. In a blender, combine the flour, salt, milk, water, eggs, and 1 tablespoon of the butter. Pulse for 10 seconds until smooth. Stir in the poppy seeds and lemon zest, cover and refrigerate to let rest for 20 minutes. Preheat the oven to 350F. Heat a 10" nonstick pan and lightly brush it with some of the remaining butter. For each crêpe, add 1/4 cup of the batter to the pan and quickly swirl to spread evenly. Cook over moderate heat until the underside is dry and lightly golden, about 30 seconds to 1 minute. Flip the crêpe and cook for 30 seconds to 1 minute longer. Transfer to a baking sheet; repeat with the remaining batter to make 10 crêpes, brushing the pan with butter as needed. With the crêpes on a baking sheet, fold them into quarters and spoon 2 tablespoons of the ricotta within a fold of each crêpe. Bake until the cheese is warm inside and the crêpes are hot, about 4 minutes. Transfer to plates and top with the lemon curd. Garnish with lemon zest and serve right away. Make Ahead: The crêpe batter can be made in advance and stored in an airtight container in the refrigerator for up to 2 days. The lemon curd will keep in an airtight container up to 3 days. S(Internet address): https://www.foodandwine.com/recipes/poppy-seed-crepes-tangy-lemon-curd-and-ricotta?did=624873-20210416&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=041621&cid=624873&mid=55470395780 Yield: "4 to 5" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 527 Calories; 34g Fat (57.5% calories from fat); 22g Protein; 34g Carbohydrate; 2g Dietary Fiber; 320mg Cholesterol; 313mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 Fat. NOTES : 2021 - 0418 --------------- MESSAGE bread-bakers.v122.n009.5 --------------- Date: Sat, 12 Mar 2022 16:01:02 -0800 From: Reggie Dwork Subject: Pan Pizza Dough * Exported from MasterCook * Dough, Pan Pizza Recipe By : Sam Sifton Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1000 grams unbleached all-purpose flour -- approx 8 cups 30 grams kosher salt -- approx 1 1/2 tablespoons 700 grams lukewarm water -- approx 2 3/4 cups 60 grams unsalted butter -- preferably high-fat European-style, approx 1/4 cup, melted 40 grams olive oil -- approx 3 tablespoons, plus more to grease pans 5 grams active dry yeast -- approx 1 3/4 teaspoons This is dough to recall the pillowy, golden, butter-crisp pies served at Pizza Hut in the 1990s, a favorite of the chef and pizza consultant Anthony Falco. He gave me his recipe for it in 2018, part of his recipe for pan pizza, but it's terrific under your favorite pizza sauce and whatever toppings you desire. Plan ahead, though. The recipe may recall corporate delivery pizza dough. But its preparation takes time to proof and to develop flavor. That's why it's better. TIME: 30 minutes, plus 15 to 20 hours' resting time YIELD: 3 pies Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well. Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes. Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24. The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10" cast-iron skillets, 8" by 10" baking pans with high sides, 7"by 11" glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours. Reviewer 1: The dough recipe is similar to a khachapuri recipe I use for dough; difference is use of butter here, and use of one part nonfat milk/two parts water in my recipe. Brush dough edge w/egg wash before baking = a delicious, brown crust. Two (khachapuri) pies: 420 g flour, 1 t salt/1 t instant yeast/1 T sugar or honey. Add (115F) 1 c water + 1/2 c milk; make shaggy ball. Add 1 T olive oil. Rise 1 or more hours, punch down, rise 30 min, form dough on parchment, bake 450F 15 to 20 min. Reviewer 2: This dough recipe is the first part of a larger recipe for complete pan pizza. The baking instructions are in that recipe, after the topping steps. Here's the link: https://cooking.nytimes.com/recipes/1019335-pan-pizza' Reviewer 3: I make pizza in China, and I make smaller quantities, but the proportions are about the same. Butter is harder to come by, but I use a quarter whole wheat flour to 3/4 all-purpose white to get a unique bready crispness when I bake in 12" heavy gauge pans. My oven is an oversized Chinese toaster oven, but over 4+ years has made many pizza parties. So if you get a gig in China, your homemade competes well with Chinese chains. Reviewer 4: Pizza Hut called and said that you can sub sourdough for yeast in any recipe. Yay! S(Internet address): https://cooking.nytimes.com/recipes/1019336-pan-pizza-dough Yield: "3 pizza pies" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 5g Fat (20.3% calories from fat); 6g Protein; 42g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 629mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : 2018 - 0603 --------------- MESSAGE bread-bakers.v122.n009.6 --------------- Date: Sat, 12 Mar 2022 16:07:16 -0800 From: Reggie Dwork Subject: Toffee Pecan Banana Bread * Exported from MasterCook * Banana Bread, Toffee Pecan Recipe By : Barry C. Parsons Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Nuts Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar -- white 1/2 cup vegetable oil 2 eggs -- beaten 3 medium bananas -- mashed 2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 cup orange juice 1 cup pecans -- toasted 3/4 cup toffee chips -- like Skor bits Toffee Pecan Banana Bread. Old fashioned, moist delicious banana bread with the addition of crunchy pecans and toffee chips. Perfect for lunchboxes, coffee breaks or a grab and go breakfast. prep: 15 MINUTES cook: 1 HOUR total: 1:15 Preheat oven to 350F. Toast the pecans on a cookie sheet for 10 minutes in the preheated oven. Turn them after 5 minutes. Allow them to cool to room temperature while you prepare the rest of the recipe Beat sugar and oil in a bowl. Add eggs and mashed banana. Sift together dry ingredients and fold into banana mixture alternately with orange juice. Give the cooled pecans aa rough chop with a knife and then fold them into the batter along with the toffee chips. Pour batter into 1 large or two small greased and parchment lined loaf pans, 9x5". Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the centre which comes out clean is the best indicator that the loaf is fully baked. Cool in the pan for 10 to 15 minutes before removing to a wire rack to cool completely Notes: Don't worry if this banana bread does not bake in one hour in your pans or oven. It will tolerate more time. Just keep checking it and let the toothpick test be your guide. If you want to bump up the flavour pf this recipe even more, try adding 1/2 cup of chocolate chips to the batter when adding the pecans. Cal 319, Fat 22g, Carb 52g, Sod 234mg, Fiber 2g, Pro 5g S(Internet address): https://www.rockrecipes.com/toffee-pecan-banana-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 16g Fat (44.4% calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates. NOTES : 2021 - 0114 --------------- END bread-bakers.v122.n009 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved