Date: Sun, 08 Jan 2023 05:08:45 +0000 --------------- BEGIN bread-bakers.v123.n001 --------------- 01. Easy Yeast Rolls (Debbie Rogers) 02. Happy New Year (Mary Gibson) 03. Sesame Chia Banana Bread with Honey and Tahini (Reggie Dwork) 04. Bread Machine Absolutely Apricot Bread (Reggie Dwork) 05. Bread Machine Maple Walnut Bread (Reggie Dwork) 06. Cocktail Rye Bread (Reggie Dwork) 07. Easy No-Knead Skillet Bread (Reggie Dwork) 08. Triple Berry Oat Muffins (Reggie Dwork) 09. Date Nut Scones (Reggie Dwork) --------------- MESSAGE bread-bakers.v123.n001.1 --------------- Date: Sat, 31 Dec 2022 17:11:28 +0000 From: Debbie Rogers Subject: Easy Yeast Rolls Happy New Year to everyone! I made these on Christmas for just the 2 of us. Mixed in a bowl with a wooden spoon. No mixer! No dough hook! Very rustic and some of the most delicious & soft rolls I have ever made! They went into my "Favorites File". Making them again tonight for New Years Eve. ???? Easy Yeast Rolls Source: thelittlekitchen.com Prep Time 20 minutes Cook Time 15 minutes Resting Time1 hour 5 minutes Total Time1 hour 40 minutes Yield 12 rolls 3 cups unbleached, all purpose flour (divided) 1 1/2 Tbsp active dry yeast, rapid rise (I used 2 pkg which was 2 Tbsp) 1/4 cup sugar 1 tsp salt 1 1/4 cups VERY warm water, between 120-130F 1 Tbsp olive oil 1 Tbsp melted unsalted butter (I used very soft room temp.) Preheat the oven at 400F. Place 1 cup of the flour, yeast, sugar, and salt in a large mixing bowl and mix well until combined. Then, carefully add warm water and stir. Add the olive oil and melted butter and continue stirring until combined (it will be quite soupy). Begin adding the remaining flour, (1/2) cup at a time and stirring, until the dough begins to pull away from the sides of the bowl (you may or may not have to use all the remaining flour). Place the dough on a floured cutting board or counter and knead the dough until it forms a ball, meanwhile adding a bit of flour to prevent sticking (avoid over-kneading the dough). Place the dough ball in a lightly greased bowl (or just reuse the bowl you had used to mix the dough) with a loose cover in a warm place for about 15 to 30 minutes or until the dough has nearly doubled in size. This is the first rise. Using a lightly floured surface, pat or lightly roll the dough into a rectangle shape that is approximately one inch thick. Cut up the dough into 12 equal rectangular pieces. Grease a baking pan with butter and then place the dough pieces onto the pan with their sides nearly touching. Using plastic wrap, loosely cover and again set in a warm place for 15 to 30 minutes. This is the second rise. Place the baking pan in the oven on the middle rack for 15 minutes or until golden brown. Carefully slide a stick of butter over the rolls while they're hot for a shiny finish. --------------- MESSAGE bread-bakers.v123.n001.2 --------------- Date: Sat, 31 Dec 2022 11:43:08 -0600 From: Mary Gibson <2001.mary@gmail.com> Subject: Happy New Year I want to thank you and wish you a Happy New Year! I enjoy this list very much:) Mary Have a great day! --------------- MESSAGE bread-bakers.v123.n001.3 --------------- Date: Sat, 07 Jan 2023 20:33:13 -0800 From: Reggie Dwork Subject: Sesame Chia Banana Bread with Honey and Tahini * Exported from MasterCook * Banana Bread, Sesame Chia Banana Bread with Honey and Tahini Recipe By : Kevin Lynch Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bananas -- mashed, very/over-ripe, (about 3) 1/2 cup honey 1/2 cup tahini 2 eggs -- slightly beaten 1/3 cup milk 1 1/2 cups all-purpose flour 1 cup rolled oats 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon sesame seeds -- white 1 tablespoon sesame seeds -- black 1 tablespoon chia seeds A moist, tasty and healthy banana bread with tahini, honey, sesame seeds and chia seeds! Prep: 10 minutes Cook: 1 hour Total: 1:10 Mix the bananas, honey, tahini, eggs and milk, followed by the mixture of the flour, oats, baking soda and salt, followed by the seeds. Pout the batter into a greased loaf pan and bake in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 60 minutes. Option: Use a mixture of all purpose flour and whole wheat flour. Option: Add 1 teaspoon vanilla extract. Option: Replace the tahini with peanut butter. Option: Use almond milk or other milk substitute. Note: If the top starts getting too dark before the centre is done, cover with foil. Cal 273, Fat 9g, Carb 42g, Sod 228mg, Fiber 3g, Pro 7g Review: Thank you for this amazing recipe! Honestly this is the best banana bread I have ever tasted. The sesame seeds and the Tahini in this are so tasty!! I added some shredded coconut instead of all the oats, and also added a 4-spice mix to it for an even more exotic touch. I turned it into muffins. This is soooo good!! Thank you for your delicious recipes. Review: Im impressed! I bought a liquid tahini from Greece and didn't know what to use it for hence why I googled a cake recipe with this ingredient. I made this recipe using the exact ingredients and it tasted amazing and looks just as pretty as the photo. Im going to make it again next weekend and might try afew modifications as mentioned by others on the blog. This one is going in my recipe book. Review: This is a very nice recipe. It tasted very different from other banana breads I've tried, due to the tahini. I would make it again, but only on special occasions. It is not the type of cake for every day, but for those times you want something different and special. S(Internet address): https://www.closetcooking.com/sesame-chia-banana-bread-with-honey-and/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 10g Fat (30.2% calories from fat); 8g Protein; 43g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 330mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1016 --------------- MESSAGE bread-bakers.v123.n001.4 --------------- Date: Sat, 07 Jan 2023 20:35:10 -0800 From: Reggie Dwork Subject: Bread Machine Absolutely Apricot Bread * Exported from MasterCook * Bread Machine Absolutely Apricot Bread Recipe By : Electric Bread Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fatfree Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread loaf: 1 1/2 lb -- Small 1 lb 3 tsp yeast -- (2 tsp) 2 Tbsp dry milk -- (1 Tbsp) 3 C bread flour -- (2C) 1 1/2 tsp salt -- (1 tsp) 2 Tbsp butter -- (1 Tbsp) 1/4 C apricot jam -- (3 Tbsp) 3/4 C dried apricots -- chopped, (1/2C) 1 1/4 C water -- (1 1/4C) Use light crust setting. Delayed timer mode ok. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 3g Fat (14.1% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 296mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v123.n001.5 --------------- Date: Sat, 07 Jan 2023 20:36:36 -0800 From: Reggie Dwork Subject: Bread Machine Maple Walnut Bread * Exported from MasterCook * Bread Machine Maple Walnut Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 2 1/2 cups bread flour -- white 1/2 cup bread flour -- wheat 1 1/2 tablespoons dry milk 1 1/2 teaspoons salt 1 tablespoon butter 1 1/2 tablespoons maple syrup 1 3/4 tablespoons brown sugar 1/2 cup walnuts -- chopped 1 teaspoon maple extract 1/2 teaspoon cloves -- chopped 2 1/2 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): 137 Calories; 4g Fat (23.5% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 212mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v123.n001.6 --------------- Date: Sat, 07 Jan 2023 20:38:44 -0800 From: Reggie Dwork Subject: Cocktail Rye Bread * Exported from MasterCook * Bread, Cocktail Rye Recipe By : Girl Versus Dough Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups bread flour -- divided 1 cup rye flour -- divided 2 1/4 tsp RED STAR Platinum Yeast -- (one package) 1 1/4 cups water -- warm, (about 120 to 130F) 1 tsp salt 2 Tbsp vegetable oil 2 tsp molasses 1 Tbsp caraway seeds -- optional Want to make your own cocktail rye bread to pair with appetizers at your next party? This homemade version is simple and quick to make. Slice it up thin and serve it with your favorite dips and spreads. Yield: 4 small loaves In a large bowl or bowl of a stand mixer, combine 1 cup bread flour, 1/2 cup rye flour and yeast. Add warm water; stir to combine. Add another 1 cup bread flour, remaining 1/2 cup rye flour, salt, oil, molasses and caraway seeds, if desired; stir with a wooden spoon, dough whisk or dough hook attachment until a soft dough forms. Knead dough on a lightly floured surface for 10 to 12 minutes, adding up to 1/2 cup remaining bread flour as necessary to create a soft, elastic and slightly tacky (not sticky) dough; OR, knead dough in stand mixer with dough hook on low speed 5 to 8 minutes, adding up to 1/2 cup remaining bread flour as necessary to create a soft, elastic and slightly tacky (not sticky) dough. Shape dough into a ball and place in a clean, lightly oiled bowl; turn to coat. Cover bowl with plastic wrap or a tea towel and let rise 45 minutes in a warm place until doubled. Heat oven to 350F. Punch down dough; divide into 4 equal pieces. Roll each piece into a 1" thick log. Place logs a couple inches apart on a parchment paper or silicone mat-lined baking sheet. Cover with a tea towel and let rise 20 to 30 minutes until doubled. Uncover risen loaves and bake 25 to 30 minutes until golden brown and each loaf sounds hollow when tapped on the bottom. Transfer to a cooling rack to cool completely before slicing. S(Internet address): https://redstaryeast.com/recipes/cocktail-rye-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 2g Fat (16.9% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 120mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1215 --------------- MESSAGE bread-bakers.v123.n001.7 --------------- Date: Sat, 07 Jan 2023 20:42:14 -0800 From: Reggie Dwork Subject: Easy No-Knead Skillet Bread * Exported from MasterCook * Bread, Easy No-Knead Skillet Recipe By : Baker Bettie Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast 2 cups lukewarm water -- (16 oz, 473 ml) 1/2 TBSP Morton kosher salt -- or 1 TBSP Diamond Kosher 4 1/3 cups all-purpose flour -- (18.4 oz, 515 g) olive oil rosemary This is the easiest no-knead skillet bread. Just mix all of the ingredients together, let the dough rise, put it in a pan and bake! You won't get your hands or counters messy! prep: 1:45 cook: 35 min total: 2:20 yield: 1- 10" OR 12" loaf Combine yeast and warm water in a large bowl or pitcher. Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated. Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour. Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky) Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes. Preheat the oven to 400F. Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves. Bake for 35 to 40 minutes until the top is a deep brown color. Review: Thanks for this simple recipe. I recently purchased a cast iron combo skillet and can't stop using it. I used this recipe last week and it was perfect. Making it again tonight but incorporating fresh rosemary in the dough, as well as on top. I'm new to bread making and this recipe is a great introduction - fun and easy! Thank you! Review: I just baked this recipe using a brown chapati flour that is the best brown flour I can get my hands on in Malawi; often times if I substitute it cup for cup in a recipe (which I usually do the first time baking a new recipe), the bread or baked good ends up heavy and stodgy. But this bread turned out beautifully! I imagine it would have risen a bit more and been a bit fluffier with all purpose or regular bread flour, but I have to say I'm super excited to have found this recipe. It's so simple that I should be able to make it regularly! Thank you. Planning to try what some other commenter have suggested, with incorporated garlic and more rosemary. Very happy! Review: I live at 10,400 feet of elevation so baking is always a challenge, but this bread turned out beautifully! The only adjustment I made was to bake at 25 degree hotter temperature for less time. Review: OMG, Perfection. I usually tweak recipes, but made this one Exactly as written except I added garlic n rosemary to inside . So delicious. Thank you for this awesome easy recipe, will be making many more times. S(Internet address): https://bakerbettie.com/easy-no-knead-skillet-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1998 Calories; 6g Fat (2.6% calories from fat); 59g Protein; 417g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 2850mg Sodium. Exchanges: 27 1/2 Grain(Starch); 1/2 Lean Meat. NOTES : 2020 - 0315 --------------- MESSAGE bread-bakers.v123.n001.8 --------------- Date: Sat, 07 Jan 2023 20:43:47 -0800 From: Reggie Dwork Subject: Triple Berry Oat Muffins * Exported from MasterCook * Muffins, Triple Berry Oat Recipe By : Beth M Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MUFFINS 1 cup all-purpose flour 1/4 cup whole wheat flour 1 cup rolled oats 1/4 cup brown sugar 1/4 cup white sugar 1/2 tsp salt 1 Tbsp baking powder 1/4 tsp cinnamon 1 cup milk 1/4 cup vegetable oil -- or canola oil 2 large eggs 1 cup frozen berries OAT CRUMBLE TOPPING 2 Tbsp chilled butter 2 Tbsp brown sugar 1/4 tsp cinnamon These big, moist, and fluffy Triple Berry Oat Muffins are a real treat for breakfast and boast the goodness of rolled oats. Prep: 15 mins Cook: 20 mins Total: 35 mins Prepare the oat crumble topping first, so it's ready to go on the muffins as soon as they're mixed. In a small bowl, combine the oats, butter, brown sugar, and cinnamon. Use your hands to massage the oats, brown sugar, and cinnamon, into the butter until it's evenly combined and clumpy. Refrigerate the mixture until you're ready to top the muffins. Preheat the oven to 500F. In a large bowl, combine the all-purpose and whole wheat flours, oats, brown sugar, white sugar, salt, baking powder, and cinnamon. Stir well. In a separate bowl, whisk together the milk, eggs, and oil. Pour the whisked wet ingredients into the bowl with the dry ingredients. Stir just until they are combined, it doesn't need to be perfectly mixed. There may still be clumps and a few dry spots, but it's important to avoid over mixing. Add the frozen berries to the mixture and gently fold in. Again, avoid over mixing because the berry juice will turn the muffins blueish grey. Line eight muffin tin cups with paper liners, then fill each one to the top with the muffin batter (use more cups if needed, just make sure to fill to the top). Sprinkle the prepared oat crumble topping onto each muffin. Transfer the muffin tin to the oven and immediately turn the heat down to 400F. Bake for 22 to 25 minutes, or until the muffins have risen into peaks, have cracked slightly, and are deep golden brown on top. Remove the muffins from the oven and the muffin tin (use a knife to loosen any parts that have spilled out over top) and allow them to cool. Source: "Adapted from King Arthur Flour" S(Internet address): https://www.budgetbytes.com/triple-berry-oat-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 13g Fat (39.0% calories from fat); 6g Protein; 39g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 383mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0211 --------------- MESSAGE bread-bakers.v123.n001.9 --------------- Date: Sat, 07 Jan 2023 20:45:26 -0800 From: Reggie Dwork Subject: Date Nut Scones * Exported from MasterCook * Scones, Date Nut Recipe By : Angela Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1/3 cup brown sugar -- dark, firmly packed 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter -- chilled 1/3 cup milk 1 large egg 1 teaspoon vanilla extract 8 oz dates -- chopped pitted 1/2 cup walnuts -- coarsely chopped Preheat oven to 375F. Lightly butter a 10" diameter circle in the center of a baking sheet or use a well seasoned baking stone. In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, or two knives (or even using your fingers), cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. Don't worry if the dough is sticky - it's supposed to be. With lightly floured hands, knead in the dates and nuts until evenly distributed. On your prepared baking sheet or stone, pat the dough into a 9" diameter circle. If desired, brush the egg mixture over the top and sides of the dough. Using a serrated knife, cut into 8 wedges. Bake for 25 to 30 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Use a spatula to transfer the scones to a wire rack to cool. Serve warm, or cool completely and store in an airtight container. I found that these freeze very well also. Review: Wow these look great. I have made scones a few times but they don't look as golden brown as yours. I will have to try brushing them with egg next time. Thanks for the recipe and the tip! S(Internet address): https://www.aboutamom.com/date-nut-scones-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 14g Fat (39.1% calories from fat); 6g Protein; 43g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 232mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1229 --------------- END bread-bakers.v123.n001 --------------- Copyright (c) 1996-2023 Regina Dwork and Jeffrey Dwork All Rights Reserved