Date: Tue, 03 May 2022 03:45:56 +0000 --------------- BEGIN bread-bakers.v122.n015 --------------- 01. Cinnamon Clove Bread (Reggie Dwork) 02. Crusty Rye Loaf Bread (Reggie Dwork) 03. Carrot Raisin Bread (Reggie Dwork) 04. Bread Machine Cardamom Bread (Reggie Dwork) 05. Blueberry Lemon Bread 1 (Reggie Dwork) 06. Sprouted Grain Pecan Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n015.1 --------------- Date: Mon, 02 May 2022 20:05:14 -0700 From: Reggie Dwork Subject: Cinnamon Clove Bread * Exported from MasterCook * Bread, Cinnamon Clove Recipe By : Masha Cooks Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Quick Bread Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 150 gram margarine 250 gram flour 1 cup buttermilk 150 gram sugar 1 tsp baking soda 1 tsp cinnamon 1/2 tsp whole cloves Breadcrumbs -- for dusting the pan Preheat oven to 400F. In a medium size bowl mix together the dry ingredients: flour, soda and spices. In a large bowl mix together soften margarine and sugar. Using mixer, add dry mixture into the large bowl, alternating with 1 cup of buttermilk. This way you avoid lumps in the batter. Lightly brush a 9 by 9" loaf pan with butter and sprinkle with breadcrumbs to get a nice crust on the sides. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 35 minutes. Let cool completely before serving. S(Internet address): https://masha-cooks.tumblr.com/tagged/bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 7g Fat (41.9% calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 163mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1226 --------------- MESSAGE bread-bakers.v122.n015.2 --------------- Date: Mon, 02 May 2022 20:05:11 -0700 From: Reggie Dwork Subject: Crusty Rye Loaf Bread * Exported from MasterCook * Bread, Crusty Rye Loaf Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Hand Made Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 2 1/4 tsp active dry yeast 2/3 cup warm water -- (100 to 110F) 1/2 cup rye flour -- medium 1/4 cup bread flour Bread: 2 cups bread flour 1/2 cup rye flour -- medium 1/2 cup water 2 teaspoons caraway seeds 1 1/4 teaspoons salt 2 tablespoons bread flour Cooking spray This bread is a great choice for corned beef, roast beef, or pastrami sandwiches slathered with grainy mustard and topped with Swiss cheese. The sponge can be made ahead and refrigerated for up to 24 hours, but bring it back to room temperature before making the bread. For a unique presentation, you can monogram the bread: Cut a 1/2" wide initial into parchment paper, then place the stencil on the loaf and sift several tablespoons of flour over the initial. Remove the stencil and bake the loaf as directed. To prepare sponge, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon 1/2 cup rye flour and 1/4 cup bread flour into dry measuring cups; level with a knife. Add 1/2 cup rye flour and 1/4 cup bread flour to yeast mixture, stirring with a whisk. Cover and let stand in a warm place (85F), free from drafts, 2 hours. To prepare bread, lightly spoon 2 cups bread flour and 1/2 cup rye flour into dry measuring cups; level with a knife. Add 2 cups bread flour, 1/2 cup rye flour, 1/2 cup water, caraway seeds, and salt to sponge; beat with a mixer at medium speed until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add 2 tablespoons bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Shape dough into a round loaf; place loaf on a baking sheet coated with cooking spray. Cover and let rise 1 1/2 hours or until dough has doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Preheat oven to 425F. Uncover and pierce loaf 1" deep in several places with a wooden pick. (Stencil an initial on bread, if monogramming.) Bake at 425F for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Let stand 20 minutes before slicing. Cal 131, Fat 0.7g, Carb 27g, Sod 246mg, Fiber 2g, Pro 4g S(Internet address): https://www.myrecipes.com/recipe/crusty-rye-loaf - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 1g Fat (4.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 224mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. NOTES : 2020 - 0201 --------------- MESSAGE bread-bakers.v122.n015.3 --------------- Date: Mon, 02 May 2022 20:05:08 -0700 From: Reggie Dwork Subject: Carrot Raisin Bread * Exported from MasterCook * Bread, Carrot Raisin Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Fruit Low Fat Nuts Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- sifted 1/2 cup sugar 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 1/2 tsp ground cinnamon 1/4 tsp ground allspice 1 egg -- beaten 1/2 cup water 2 Tbsp vegetable oil 1/2 tsp vanilla 1 1/2 cups carrots -- finely shredded 1/4 cup pecans -- chopped 1/4 cup golden raisins This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used. Yield: 1 loaf Serving size: 1/2" slice Preheat oven to 350F. Lightly oil a 9- by 5- by 3" loaf pan. Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture. In separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots. Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing. Cal 99, Fat 3g, Carb 17g, Sod 97mg, Fiber 1g, Pro 2g Source: "United Healthcare" S(Internet address): https://health.gov/dietaryguidelines/dga2005/healthieryou/html/bread.html#1 Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 3g Fat (26.2% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0821 --------------- MESSAGE bread-bakers.v122.n015.4 --------------- Date: Mon, 02 May 2022 20:28:05 -0700 From: Reggie Dwork Subject: Bread Machine Cardamom Bread * Exported from MasterCook * Bread Machine Cardamom Bread Recipe By : Phyllis Simon Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Stand Mixer Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large loaf: 2 lbs -- Med Loaf: 1 1/2 lb 2 Tbsp water -- (1 1/2 Tbsp) 1 cup milk -- (3/4C) 1/4 cup butter -- room temp (3 Tbsp) 1 egg -- room temp (1) 4 cups bread flour -- (3C) 3/4 tsp salt -- (1/2 tsp) 1/4 cup sugar -- (3 Tbsp) 1 tsp ground cardamom -- (3/4 tsp) 1 Tbsp Active Dry Yeast -- (2 1/4 tsp) A slightly sweet braided loaf with a light cardamom flavor throughout the bread. This Baker's Collection recipe was contributed by an avid cook and baker, Phyllis Simon of Park Ridge, Illinois. Yield: 1 braided loaf Bread Machine Method: Have liquid ingredients at 80ยบ F and all others at room temperature. Place ingredients in pan in the order listed. Select dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove dough after first rising is finished, and follow Shaping & Baking directions below. See our Bread Machine section for more helpful tips and information. Mixer Methods: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients in a medium-sized bowl (dry mixture). Stir to combine; set aside. Combine water and milk in a microwave-safe dish; heat to 120-130F. Hand-Held Mixer Method: Add dry mixture, warm liquid ingredients and butter in mixing bowl. Mix together on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Stand Mixer Method: Add dry mixture, warm liquid ingredients and butter to mixing bowl. Mix with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Food Processor Method: Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add butter, egg, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Shaping, Rising and Baking: Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 3 equal pieces. Roll each piece into a 16" rope; line up ropes 1" apart on a greased cookie sheet. Braid loosely; pinch ends together and tuck under. Cover; let rise until indentation remains when lightly touched with finger. Brush risend dough with 1 to 2 tablespoons of milk and sprinkle with 1 tablespoon sugar. Bake in preheated 375F oven for 20 to 25 minutes. Notes: You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Cal 180, Fat 4g, Carb 29g, Sod 25g, Fiber 1g, Pro 5g S(Internet address): https://redstaryeast.com/recipes/cardamom-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 4g Fat (22.0% calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1214 --------------- MESSAGE bread-bakers.v122.n015.5 --------------- Date: Mon, 02 May 2022 20:32:18 -0700 From: Reggie Dwork Subject: Blueberry Lemon Bread 1 * Exported from MasterCook * Bread, Blueberry Lemon 1 Recipe By : Serving Size : 64 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Quick Bread Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 cups granulated sugar -- (533 g) 1 1/3 cups whole milk -- (320 g) 1 1/3 cups unsalted butter -- melted and slightly cooled, (303 g) 5 large eggs -- (250 g) 1/4 cup packed lemon zest -- (24 g) (from 8 to 10 lemons) 1 1/3 cups sour cream -- (320 g) 5 1/4 cups all-purpose flour -- (656 g) plus 1 tablespoon all-purpose flour -- (8 g) 2 1/2 teaspoons baking powder -- (12.5 g) 1 1/2 teaspoons kosher salt -- (4.5 g) 3 cups fresh blueberries -- (442 g) sparkling sugar -- Garnish Bursting with fresh blueberries and bright lemon flavor, this loaf recipe is as versatile as they come. You can bake it in traditional loaf sizes or in mini loaves. We bake them in disposable pans for our bake sales, but they work well in regular pans, too. Serves: 4 large or 8 mini loaves, Note Note: For large loaves, use 8 1/2x4 1/2" metal loaf pans. For mini loaves, use 5 1/2x3" metal loaf pans. We baked our loaves in Novacart Paper Disposable Loaf Baking Molds (7x3" for traditional and 4x2" for minis) Preheat oven to 350F (180C). For metal loaf pans, spray 4 large or 8 small pans with baking spray with flour. For paper loaf pans, place pans on a large baking sheet. In a very large bowl, whisk together granulated sugar, milk, melted butter, eggs, and zest. Whisk in sour cream. In a large bowl, whisk together 1/4 cups (656 grams) flour, baking powder, and salt. Add flour mixture to sugar mixture, whisking just until dry ingredients are moistened. In a medium bowl, toss together blueberries and remaining 1 tablespoon (8 grams) flour. Fold blueberries into batter. Divide batter among prepared pans. Sprinkle with sparkling sugar, if desired. Bake until a wooden pick inserted in center comes out clean. For metal loaf pans: 50 minutes to 1 hour for large loaves, or 40 to 45 minutes for small loaves. For paper loaf pans: 45 to 50 minutes. Let cool completely in pans on wire racks. S(Internet address): https://www.bakefromscratch.com/blueberry-lemon-loaves/ Yield: "4 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 6g Fat (38.6% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0825 --------------- MESSAGE bread-bakers.v122.n015.6 --------------- Date: Mon, 02 May 2022 20:36:13 -0700 From: Reggie Dwork Subject: Sprouted Grain Pecan Muffins * Exported from MasterCook * Muffins, Sprouted Grain Pecan Recipe By :Amy- A Red Spatula Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup all-purpose flour 1 1/2 cup sprouted grain flour -- Note 1: 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1/2 cup butter -- melted 1/4 cup olive oil -- or other neutral oil of choice 3/4 cups brown sugar -- Note 2: 2 eggs 1 teaspoon vanilla 1 1/4 cup milk 1/4 cup Greek yogurt -- plain, or sour cream 1 1/2 cups pecans -- chopped This healthier version of a bakery-style muffin is just what every one needs! It is light, tender, and a bit healthier than the original. You are going to love these! Why Sprouted Grain? Why would I use sprouted grain flour? Well, aside from it being a whole grain flour, and a healthier option, there are some other benefits of sprouted grain flours. They generally have a milder flavor that most people like better. Another awesome thing about sprouted grain flours is they are easier to digest. Some people who struggle with grain intolerances have found the sprouted grains so much easier to digest. Amazon sells several varieties of sprouted grain flours. Baking The Healthier Sprouted Grain Pecan Muffins Here is one trick to getting tall, bakery-style muffins. Bake them hot, to begin with. I started with 425F for 8 minutes, then reduced the temp to 350 degrees for the last 8-10. This created a beautiful "oven spring", meaning a lot of lift in those muffins. The Finished Muffins Let me tell you, the smell of these muffins is incredible. You will not be able to resist! The texture and flavor of these muffins are on point! Grab a glass of milk, and sit back and relax. You deserve it! Note 1: or other whole wheat flour I used a sprouted spelt. Make sure you spoon and measure. Meaning, spoon into your measuring cup, ensuring to break up the flour. It gets compacted in shipping and storing in grocery stores. Note 2: or other granulated sugar of choice Prep: 15 minutes Cook: 16 minutes Total: 31 minutes Preheat oven to 425F.. If you are using tulip liners, line 10 muffin inserts with liners. If you are not using the tulip liners, spray 14 muffin inserts to prepare. In a small bowl, combine the all-purpose flour, sprouted grain flour, baking powder, baking soda, and other seasonings. In a medium-size bowl, mix the butter, oil, brown sugar, eggs, sour cream, milk, and vanilla. Now, combine the wet and dry plus the chopped pecans. Mix them ONLY to combine. Do not overmix. Divide between the 10 muffins with the tulip liners if you are using them. If not, divide between the 14 muffins. Place in preheated oven and bake for 8 minutes, if you are using the tulip liners. If you are baking regular-sized muffins, bake for 5 minutes on 425F. Reduce the heat and bake for another 8 to 10 minutes with the tulip liners. For the regular muffins, bake for another 6 to 8 minutes. With any type of whole grain baking, you will want to underbake just slightly, the whole grain flours absorb more liquid than refined flours. Remove from oven and allow to cool just a few minutes. Gently remove the muffins from the pan and move to a cooling rack. They are amazing straight out of the oven and hot, but are still really good cooled. If you are using them for meal prep, I prefer to freeze them. Then when you are ready to eat, simply heat in the microwave. S(Internet address): https://aredspatula.com/healthier-sprouted-grain-pecan-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 447 Calories; 28g Fat (55.6% calories from fat); 8g Protein; 42g Carbohydrate; 4g Dietary Fiber; 72mg Cholesterol; 338mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0108 --------------- END bread-bakers.v122.n015 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved