Date: Mon, 31 Oct 2022 05:39:11 +0000 --------------- BEGIN bread-bakers.v122.n031 --------------- 01. Feather-Light Biscuits (Reggie Dwork) 02. Bread Machine Irish Soda Bread (Reggie Dwork) 03. Cougnou Bread (Reggie Dwork) 04. Sugar Free Scones (Reggie Dwork) 05. Ridiculously Easy Brioche Dinner Rolls (Reggie Dwork) 06. Eggnog Quick Bread (Reggie Dwork) 07. Sheet Tray Pancakes (Reggie Dwork) 08. Wheat Bran Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n031.1 --------------- Date: Sun, 30 Oct 2022 22:15:57 -0700 From: Reggie Dwork Subject: Feather-Light Biscuits * Exported from MasterCook * Biscuits, Feather-Light Recipe By :Eleanore Hill Serving Size : 24 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups buttermilk baking mix 1/4 cup sugar 2 1/4 tsp active dry yeast -- (1/4 oz) 1/3 cup shortening 1 C warm water -- (120 to 130F) (to 1 1/4C) 1/4 cup butter -- melted I usually used a glass as a cutter so the biscuits are bigger than average size, and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam. Prep/Total Time: 30 min. Serving size: 1 biscuit In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times. Roll dough to 3/4" thickness; cut with a 2 1/2" round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400F until lightly browned, 10 to 12 minutes. Cal 173, Fat 9g, Carb 21g, Sod 397mg, Fiber 1g, Pro 2g Review: Very good family loves them. S(Internet address): https://www.tasteofhome.com/recipes/feather-light-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 9g Fat (45.8% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 370mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0216 --------------- MESSAGE bread-bakers.v122.n031.2 --------------- Date: Sun, 30 Oct 2022 22:17:18 -0700 From: Reggie Dwork Subject: Bread Machine Irish Soda Bread * Exported from MasterCook * Bread Machine Irish Soda Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 3 cups bread flour -- white 1 tablespoon sugar 1 1/2 teaspoons salt 2 tablespoons butter 2 tablespoons buttermilk -- dried 1/4 teaspoon baking soda 1 tablespoon caraway seed 1 cup raisins 2 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): 139 Calories; 2g Fat (12.8% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v122.n031.3 --------------- Date: Sun, 30 Oct 2022 22:18:30 -0700 From: Reggie Dwork Subject: Cougnou Bread * Exported from MasterCook * Bread, Cougnou Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 320 g unbleached all-purpose flour -- (2 cups) 15 g active dry yeast -- (3 tsp) 15 cl milk -- (2/3 cup) 1/2 tsp salt 1 egg 50 g sugar -- (1/4 cup) 75 g butter -- (2/3 stick) Raisins 1 egg -- + 1 tbsp water Cougnou is a sweet bread that's formed like baby Jesus wrapped in clothes and is made with flour, eggs, raisins, milk, yeast and sugar. Dissolve yeast in warm milk and let it stand for 10 min. This is called proofing. In a large bowl, sift flour, add salt, sugar, egg, and the dissolved yeast. Now, knead it to an elastc dough and let it rise for about an hour. When the dough has doubled, punch the dough slightly and add the raisins. Shape dough as a newborn wrapped in blankets (See below for how to shape cougnou dough) Line a baking dish with parchment paper, place it and let it rise for about 30-35 minutes. Preheat the oven to 350, brush the cougnou with eggwash and bake till golden. Once baked, brush a 1:1 percent sugar solution on top for a crisp sweet taste. S(Internet address): http://www.slurrpy.com/baked/cougnou-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 7g Fat (33.0% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 160mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0528 --------------- MESSAGE bread-bakers.v122.n031.4 --------------- Date: Sun, 30 Oct 2022 22:19:55 -0700 From: Reggie Dwork Subject: Sugar Free Scones * Exported from MasterCook * Scones, Sugar Free Recipe By :Barry C. Parsons Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 4 tsp baking powder 1/2 tsp salt 3/4 cup very cold butter -- cubed 1 cup dried fruit -- optional 2 tbsp lemon juice 2 tsp vanilla extract 1 cup milk few tbsp turbinado sugar -- optional A versatile recipe for no sugar added scones, to which you can add dried fruits, nuts or even frozen berries to create many favourite versions. Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 8 large or 12 smaller scones Combine the flour, baking powder and salt in a food processor, or a large bowl. Pulse in the butter, or chop it in with a pastry blender or two knives held between your fingers. Pulse process until this mixture resembles a coarse meal. It is very important that pea-sized pieces of butter remain in this mixture. Toss in the dried fruit and/or nuts at this point if you are using them. Mix together the milk, lemon juice and vanilla. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1" thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional. Bake at 375F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. Smaller scones will take about 18 to 20 minutes. Recipe Notes: I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers. Review: This scone recipe is fantastic. There's no need to put sugar in scones (and most good recipes use very little anyway); indeed, what gets put ON scones is sweet enough! But this recipe is unusual in having so much lemon juice and vanilla, and it's really delicious. Review: I wish there was a place to post a picture because my scones, from following the above directions, turned out beautifully! I am vegan so I did not baste the tops with egg, therefore, they were a lighter color than that shown in the picture. I also used Earth Balance vegan butter spread instead of real butter. I added 5 chopped prunes, about 8 bing cherries cut into thirds then cut in 1/2, crushed, raw almonds, & 1 quartered banana. This recipe is super & easily customizable to fit everyone's favorite flavors! Thank you for such a delicious post! Review: Amazing recipe! Thank you so much! First time ever making scones and they turned out great. I made 20 little ones, 10 cinnamon and 10 cranberries. Big success! S(Internet address): https://www.rockrecipes.com/best-scone-recipes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 19g Fat (44.3% calories from fat); 6g Protein; 47g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 571mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0203 --------------- MESSAGE bread-bakers.v122.n031.5 --------------- Date: Sun, 30 Oct 2022 22:20:55 -0700 From: Reggie Dwork Subject: Ridiculously Easy Brioche Dinner Rolls * Exported from MasterCook * Rolls, Ridiculously Easy Brioche Dinner Recipe By :Chris Scheuer Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the rolls: 3 1/2 cups all-purpose flour -- or bread flour 1/3 cup sugar 1 1/2 teaspoons kosher salt 2 1/4 tsp instant yeast 4 tablespoons butter 1/2 cup milk 3/4 cup hot water 1 large egg 2 large egg yolks For the egg wash: 1 large egg 1 teaspoon water These Ridiculously Easy Brioche Dinner Rolls almost make themselves! There's 15-minutes light labor on your part (no-mixer, no-kneading!) then the yeast and oven work the crazy delicious magic! Prep: 20 mins Cook: 20 mins Total: 3:40 Generously spray a 12-cup muffin tin with cooking spray. Set aside. Combine flour, salt, yeast, and sugar in a medium-large bowl. Stir well to combine. Set aside. Place butter in a medium-size microwave-safe bowl and cook on high power for 40 to 60 seconds or until melted. Stir in the milk then add the egg and yolks and stir well. Add the hot water and stir to combine. Make a well in the center of the flour mixture. Add the egg/milk and stir, from the bottom up, until all of the flour is incorporated. The dough will be thick. Cover with plastic wrap or a plate and set the bowl in a warm place for 1 1/2 to 2 hours or until dough is doubled in size. Sprinkle 1/4 cup of flour onto a work surface. Scrape the dough onto the floured surface. Turn the dough with a dough scraper or spatula until it's thoroughly coated with flour (You may need a bit more flour). Divide the dough into 12 equal portions, each one about 3 ounces (or 82g). (I like to use a kitchen scale for this but you can just eyeball it.) Roll each ball of dough to coat with flour. Roll each portion of the dough in a little of the flour to coat. Holding a piece of dough in one hand, tuck the edges under, rotating the dough so that all the edges get tucked under and the top has formed a smooth round ball. (If the dough feels sticky while shaping the rolls, just roll it in a little more flour.) Turn the ball of dough over and pinch the tucked edges together (see picture above in the post). Place the dough in one of the prepared muffin cups. Repeat with all of the dough portions. Cover rolls with a clean kitchen towel and allow to rise for 30 to 45 minutes in a warm area. They should start to puff up but won't be doubled in size this time. Preheat the oven to 375F. Combine the egg and 1 teaspoon of water. Brush rolls all over with egg wash, being careful not to let it drip onto the pan. Place the rolls in the oven and bake for 18 to 25 minutes or until medium golden brown. Transfer rolls to a cooling rack or serve warm. (When completely cooled rolls can be transferred to an airtight container or can be frozen. Warm in the oven for a few minutes before serving.) Cal 214, Fat 6g, Carb 34g, Sod 341mg, Fiber 1g, Pro 6g Review: Easy and delicious! I really appreciated the weighted amount for each roll, having them all the same size created a prefect presentation basket at my buffet table. My guests loved them! Review: These are fabulous! As you said, ridiculously easy and so rich and tasty. This will be yet another repeater for sure. I need no other recipes than yours these days. Thank you!!! Review: What beautiful rolls! I can smell them baking now and taste that rich dough hot from the oven. I think I just drooled a little. Review: These rolls are delicious and they couldn't have been easier! The recipe arrived this morning and I made them in the afternoon, my husband says they look like they came from a bakery. The smell of them baking was divine. S(Internet address): https://thecafesucrefarine.com/ridiculously-easy-brioche-dinner-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 6g Fat (25.9% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 293mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0130 --------------- MESSAGE bread-bakers.v122.n031.6 --------------- Date: Sun, 30 Oct 2022 22:22:07 -0700 From: Reggie Dwork Subject: Eggnog Quick Bread * Exported from MasterCook * Quick Bread, Eggnog Recipe By : Lynn Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Holidays Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup brown sugar -- firmly packed 1/2 cup unsalted butter -- softened to room temp, (1 stick) 2 large eggs -- room temp* 1 cup eggnog -- room temp* 2 teaspoons vanilla extract A spiced bread made with actual eggnog for maximum flavor and moisture. Notes: *It is imperative to use room temp ingredients when working with room temp butter. Batter blends together much more uniformly when everything is the same temp. Video I couldn't find it. Reggie's comment: I jumped to it but it never came up for me. Prep: 10 mins Cook: 45 mins Preheat the oven to 350F. Spray a loaf pan with nonstick spray. Set aside. In a medium size bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the brown sugar and butter on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating until each is incorporated. Turn the mixer speed down to medium-low and slowly pour in the eggnog. Add the vanilla, and continue to beat until everything is incorporated. While continuing to beat the mixture on medium-low speed, add in the dry ingredients, stopping when everything is mostly combined. Do not overmix. Pour the batter into the prepared loaf pan. Bake bread for 40 to 45 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before serving. Store leftovers at room temperature up to 4 days, or in the refrigerator up to 1 week. Loaf freezes well, up to 3 months. Thaw in refrigerator or at room temperature overnight. S(Internet address): https://freshaprilflours.com/eggnog-quick-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 10g Fat (40.3% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 200mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates. NOTES : 2021 - 0418 --------------- MESSAGE bread-bakers.v122.n031.7 --------------- Date: Sun, 30 Oct 2022 22:23:22 -0700 From: Reggie Dwork Subject: Sheet Tray Pancakes * Exported from MasterCook * Pancakes, Sheet Tray Recipe By : Extra Crispy Staff Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Fruit Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 tablespoons granulated sugar 2 1/2 cups milk 3 eggs 1 tablespoon Unsalted Butter -- melted, used Land O Lakes 1 teaspoon vanilla extract toppings: Note 1: If you've ever tried to make pancakes for more people than, well, yourself, you know it's quite a commitment. You're glued to the stove, pouring and flipping, while your friends sit at the table and eat. Then, by the time it's your turn for breakfast, the only pancakes left are cold or burnt. You don't have to take this anymore. You need to make sheet tray pancakes. Make an extra-large batch of your favorite pancake batter - you've got a lot of real estate to cover - the dump the entire batch onto a sheet tray. Cover it with toppings, and be creative (sliced fruit! chocolate chips! bacon bits!) then bake the whole thing in one fell swoop. Slice the warm pancakes into pieces, then serve as you would were they round. Note 1: sliced fruit, chocolate chips, pieces of cooked bacon, etc., optional Cook: 15 mins Prep: 5 mins Total: 20 mins Whisk together flour, baking powder, 1/2 teaspoon salt, and granulated sugar in a small bowl. In a large bowl, whisk together milk, eggs, melted butter, and vanilla extract. Fold the dry ingredients into the wet and add a small splash of seltzer if you have it. Spread the batter onto a parchment paper-lined 13x18" sheet tray. (If you're looking for super-fluffy pancakes, try a greased 9x13" baking dish.) Sprinkle the batter with lines of berries, chocolate chips, pieces of cooked bacon, or anything else you like in a pancake, then slide the tray into a 425F oven. Cook for 10 to 14 minutes, until golden brown and cooked through. If using a deeper baking dish, cook for 18 to 20 minutes. When the sheet tray pancakes are fully cooked, remove from the oven and let cool for about five minutes. Slice the pancakes into squares, and serve with maple syrup, jams, whipped cream, and any other sugar-laden substance you enjoy pouring over your breakfast. S(Internet address): https://www.myrecipes.com/extracrispy/how-to-make-sheet-tray-pancakes Yield: "15 to 20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 3g Fat (18.3% calories from fat); 6g Protein; 28g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 162mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0409 --------------- MESSAGE bread-bakers.v122.n031.8 --------------- Date: Sun, 30 Oct 2022 22:26:08 -0700 From: Reggie Dwork Subject: Wheat Bran Muffins * Exported from MasterCook * Muffins, Wheat Bran Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Food Processor Hand Made Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 1/2 cup boiling water 1/4 cup butter -- cut up 1 1/2 cups unprocessed wheat bran 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg -- lightly beaten 1 cup buttermilk 3/4 cup packed light brown sugar 2 teaspoons vanilla Add-In: -- (optional) Prep: 25 min Bake: 15 min 400F Cool: 5 min Serving Size: 1 muffin Servings: 12 Preheat oven to 400F. Coat twelve 2 1/2" muffin cups with cooking spray or line with paper bake cups; coat bake cups with cooking spray. Set pan aside. In a small bowl combine the boiling water and butter, stirring until butter is melted. Stir in 1/2 cup of the wheat bran until moistened. In a medium bowl stir together the remaining 1 cup wheat bran, the flour, baking powder, baking soda, and salt. In a large bowl combine egg, buttermilk, brown sugar, and vanilla. Stir the bran-butter mixture and the flour mixture into egg mixture just until moistened. If desired, fold Add-In(s) into batter. Spoon batter into the prepared muffin cups, filling each three-fourths full. Bake for 15 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. If desired, serve with Chocolate-Hazelnut and Cherry Topping. ADD-IN(S): Date-Apple Muffins: For every 1 cup of batter, fold in 2 tablespoons chopped pitted dates and 2 tablespoons finely chopped, peeled apple. Carrot-Raisin Muffins: For every 1 cup of batter, fold in 1/4 cup finely shredded carrot and 1/4 cup golden raisins. Nutty Chocolate Chip Muffins: For every 1 cup of batter, fold in 1/4 cup semisweet chocolate pieces and 1/4 cup chopped walnuts or pecans. If desired, sprinkle batter in muffin cups with additional chopped nuts, pressing lightly to adhere. CHOCOLATE-HAZELNUT AND CHERRY TOPPING: To serve, spread each warm muffin with 1 tablespoon chocolate-hazelnut spread, such as Nutella, and sprinkle with 1 teaspoon snipped dried cherries. TO MAKE AHEAD: Prepare as directed through Step 3. Divide batter among three 1-quart freezer bags or 1-cup airtight containers. Seal and freeze for up to 1 month. To serve, thaw one or more portions of batter at room temperature for 30 minutes, massaging bag(s) or stirring batter occasionally. Continue as directed in Step 4. Source: "BETTER HOMES AND GARDENS" S(Internet Address): http://www.bhg.com/recipe/wheat-bran-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 5g Fat (21.8% calories from fat); 5g Protein; 35g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 347mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2017 - 1122 --------------- END bread-bakers.v122.n031 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved