Date: Wed, 06 Mar 2024 04:50:08 +0000 --------------- BEGIN bread-bakers.v124.n005 --------------- 01. Bread Machine Eileen's Corn-Chilies-Cheese Bread (Reggie Dwork) 02. Brioche Nanterre (Reggie Dwork) 03. Chipas Argentinian Cheese Bread (Reggie Dwork) 04. Cinnamon Star Bread (Reggie Dwork) 05. Dilly Caraway Rye Bread (Reggie Dwork) 06. Chocolate and Cherry Pumpernickel Muffins (Reggie Dwork) 07. Whole Grain Strawberry Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v124.n005.1 --------------- Date: Tue, 05 Mar 2024 20:25:32 -0800 From: Reggie Dwork Subject: Bread Machine Eileen's Corn-Chilies-Cheese Bread * Exported from MasterCook * Bread Machine Eileen's Corn-Chilies-Cheese Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf -- 1 lb loaf 1 pkg active dry yeast -- 1/2 Tbsp; or bread machine yeast 3 c bread flour -- 2 c 3/4 c yellow cornmeal -- 1/2 c 1/2 tsp salt -- 1/3 tsp 2 tsp sugar -- 1 1/3 tsp 1 whole egg -- 1 whole 1 Tbsp butter -- 2 tsp 1/2 c corn -- 1/3 c; whole-kernel, drained 1 Tbsp chilies -- 2 tsp; canned, chopped, green 1/2 c cheddar cheese -- 1/3 c; sharp, grated 1 1/4 cups water -- 3/4 c Warm refrigerated ingrediants to room temperature. Do not use delayed timer. Use light crust setting. Serve warm. Source: "adapted from DAK booklet" S(Internet address): https://recipeland.com/recipe/v/eileen-s-corn-chillies-cheese-b-26725 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 3g Fat (17.1% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 103mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v124.n005.2 --------------- Date: Tue, 05 Mar 2024 20:27:10 -0800 From: Reggie Dwork Subject: Brioche Nanterre * Exported from MasterCook * Bread, Brioche Nanterre Recipe By : Red Star Yeast Co Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk -- warm whole, (120 g), (110F/43C to 115F/46C) 1 package Platinum Yeast -- (0.25-oz), (7 g), Note: 3 Tablespoons sugar -- granulated, divided, (36 g) 3 1/4 cups all-purpose flour -- divided, (406 g) 2 teaspoons kosher salt -- (6 g) 3 large eggs -- room temp and divided, (150 g) 7 Tablespoons unsalted butter -- room temp, (98 g) 1 Tablespoon water -- (15 g) Known for its iconic "bubble" top, this rich, yeasted bread is enriched with butter, eggs, milk, and sugar to deliver its fluffy and buttery texture. Watch video below for rising tips. Note: Red Star Platinum Yeasr contains a dough enhancer Yield: One 9x5" loaf In a small bowl, stir together warm milk, yeast, and 1 teaspoon (4 g) sugar. Let stand until foamy, 5 to 10 minutes. In the bowl of a stand mixer, whisk together 2 3/4 cups (344 g) flour, salt, and remaining 2 tablespoons plus 2 teaspoons (32 g) sugar. Add yeast mixture and 2 large eggs (100 g); using the paddle attachment, beat at low speed until a shaggy dough forms, stopping to scrape sides of bowl. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, 5 to 6 minutes; add up to remaining 1/2 cup (62 g) flour, 1 tablespoon (8 g) at a time, if dough is too sticky. Add butter, 1 tablespoon (14 g) at a time, beating until combined after each addition (8 to 9 minutes total). Beat until a smooth and elastic dough forms, 9 to 10 minutes. Turn out onto a lightly floured surface, and shape into a smooth round. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 45 minutes to 1 hour. Spray a 9x5" loaf pan with cooking spray. Punch down dough, and let stand for 10 to 15 minutes. On a lightly floured surface, divide dough into 8 portions (85 to 90 g each). Roll each portion into a smooth ball. Place in prepared pan in 2 rows of 4. Cover and let rise in a warm, draft-free place (75F/24C) until almost doubled in size, 30 to 45 minutes. Preheat oven to 350F (180C). In a small bowl, whisk together 1 tablespoon (15 g) water and remaining 1 egg (50 g). Brush top of loaf with egg wash. Bake until an instant-read thermometer inserted in center registers 190F (88C), 28 to 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. S(Internet address): https://redstaryeast.com/recipes/brioche-nanterre/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 6g Fat (35.4% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 225mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1213 --------------- MESSAGE bread-bakers.v124.n005.3 --------------- Date: Tue, 05 Mar 2024 20:31:11 -0800 From: Reggie Dwork Subject: Chipas Argentinian Cheese Bread * Exported from MasterCook * Bread, Chipas Argentinian Cheese Recipe By :Tablespoon Kitchens Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour -- cassava 1 teaspoon baking powder 1 teaspoon salt 1/4 cup butter -- softened 1 1/4 cups Parmesan cheese -- grated 2 eggs 10 teaspoons milk Chipas are basically baked cheese buns and are very popular in Argentina. These buns are made with cassava (tapioca) flour. This flour, also known also as manioc or tapioca starch, is very light can be found in health food stores or Hispanic markets. Traditional chipas are made only with cheese, but different varieties can have ham or other cold meats in the filling. You can use Parmesan cheese by itself or a combination of hard and semi-hard cheeses, such as Manchego, Swiss or various Latin American cheeses. Whatever you use, you'll end up with an exquisite little bun. Prep: 5 MIN Total: 40 MIN Preheat the oven to 375F. Combine the cassava flour, baking powder, and salt, mixing well. Mix in the cheeses and the butter. Add the eggs and blend until dough has formed. Add 8 teaspoons of milk and mix well. The dough should be compact and lightly moist; if needed, add one or two more teaspoons of milk. Form 1 1/2" balls and place them on a greased baking tray, leaving a couple of inches between them. Bake for 15 to 16 minutes or until the chipas are slightly browned. Expert Tips: To save time, buy grated Parmesan cheese. For a stronger flavor, use half Parmesan and half Manchego cheese. S(Internet address): https://www.tablespoon.com/recipes/chipas-argentinian-cheese-bread/962f804d-788e-4ad1-a3cb-42b7acc2bcc9 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 6g Fat (44.3% calories from fat); 5g Protein; 11g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 320mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0112 --------------- MESSAGE bread-bakers.v124.n005.4 --------------- Date: Tue, 05 Mar 2024 20:35:40 -0800 From: Reggie Dwork Subject: Cinnamon Star Bread * Exported from MasterCook * Bread, Cinnamon Star Recipe By :King Arthur Flour Co Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Unbleached All-Purpose Flour -- (241g) 1/2 cup instant mashed potato flakes -- (46g) or 1/4 cup potato flour, (46g) 1/4 cup nonfat dry milk -- (35g) or Baker's Special Dry Milk 3/4 cup lukewarm water -- or more as needed (198g) 1/4 cup unsalted butter -- at room temperature, (4 Tbsp, 57g) 1 teaspoon vanilla extract 2 teaspoons instant yeast 2 tablespoons sugar -- (25g) 1 teaspoon salt Filling 1 large egg -- beaten 1/2 cup sugar -- Note *, (99g) 1 tablespoon cinnamon -- or 2 teaspoons Vietnamese Cinnamon, Note * This pull-apart style sweet bread is a show-stopping riff on a classic cinnamon bun. As it bakes, the cinnamon-sugar filling caramelizes and gives the bread a wonderfully sweet and crunchy coating, while the interior remains soft and tender. It's a holiday breakfast treat that will disappear in a flash. Note *: or substitute 1/2 cup Cinnamon-Sugar Plus PREP: 20 mins BAKE: 12 to 15 mins TOTAL: 2 hrs 42 mins YIELD: 1 star loaf, about 8 to 12 servings Serving Size: 92g First, measure the flour by gently spooning it into a cup, then sweeping off any excess. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you're using instant mashed potatoes rather than potato flour you can skip this sifting step.) Combine all of the dough ingredients and mix and knead - by hand, mixer, or bread machine - to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk. Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes. On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process - egg, cinnamon sugar, dough circle - leaving the top circle bare. Place a 2 1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes. While the star is rising, preheat the oven to 400F. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200F on a digital thermometer. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners' sugar and serve warm or at room temperature. Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage. Tips: Our buttery sweet dough flavor is a flavorful enhancement for this bread. Simply substitute the vanilla with 1 teaspoon of dough flavor for rich butter, vanilla flavor with a hint of citrus. To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350F oven, and warm for about 15 minutes, or until it's as hot as you like. Cal 250, Fat 7g, Carb 42g, Sod 330mg, Fiber 2g, Pro 7g S(Internet address): https://www.kingarthurflour.com/recipes/cinnamon-star-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 7g Fat (23.0% calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 301mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0802 --------------- MESSAGE bread-bakers.v124.n005.5 --------------- Date: Tue, 05 Mar 2024 20:38:58 -0800 From: Reggie Dwork Subject: Dilly Caraway Rye Bread * Exported from MasterCook * Bread, Dilly Caraway Rye Recipe By :Red Star Yeast Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups bread flour -- (to 3C) 2 1/4 tsp Active Dry Yeast 2 Tbsp sugar 2 tsp salt 2 tsp caraway seeds 2 tsp dill seeds 1 cup milk 3/4 cup water 2 Tbsp shortening 1 1/2 cups rye flour Light and airy, with a soft crust and filled with caraway and dill seeds, this egg free bread is just what you need to make delicious deli sandwiches. Yield: 2 loaves In large mixer bowl, combine 1 3/4 cups bread flour, yeast, sugar, salt, caraway and dill seed; mix well. In saucepan, heat milk, water and shortening until warm (120-130F; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in rye flour and enough remaining bread flour to make a firm dough. Knead on floured surface about 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 1 hour. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4" bread pans. Cover; let rise in warm place until indentation remains after lightly touching, about 30 minutes. Bake in preheated 375F oven for 30 to 40 minutes or until golden brown. Cool in pans for 10 minutes. Remove breads from pans and finish cooling on wire rack. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Review: Excellent! I've tried dozens of sandwich bread recipes, and this bread is the best so far. The dill and caraway are subtle and don't interfere with any spreads or fillings, regardless of whether they're sweet or savory. The crumb is soft, moist, tender and slightly loose. I subbed rye sourdough discard for some of the rye flour and water. The dough is tacky but kneadable by hand. I was skeptical that there would be enough dough for 2 loaves, so made one loaf in a 9X5 pan and 2 buns. The first rise was just over an hour, but the second rise took much longer. Although there wasn't a dramatic oven spring, the bread domed nicely. Review: Not hard to make! I buy dill-rye bread at the store, so I thought I would try making it instead...glad I did! I love this bread! S(Internet address): https://redstaryeast.com/recipes/dilly-caraway-rye-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 3g Fat (17.0% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1217 --------------- MESSAGE bread-bakers.v124.n005.6 --------------- Date: Tue, 05 Mar 2024 20:40:39 -0800 From: Reggie Dwork Subject: Chocolate and Cherry Pumpernickel Muffins * Exported from MasterCook * Muffins, Chocolate and Cherry Pumpernickel Recipe By :Jennifer Schall Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Fruit Hand Made Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups pumpernickel flour 1 cup white whole wheat flour 1/2 cup brown sugar -- lightly packed 1/4 cup dark cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 cup milk 1/2 cup canola oil 1/4 cup molasses 1/2 cup semisweet chocolate chips 1/2 cup dried cherries Makes: 6 large muffins and 12 mini muffins, or approximately 18 regular muffins Preheat the oven to 350F. Line muffin tins with paper liners, if desired. Whisk together the pumpernickel flour, whole wheat flour, brown sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, combine the eggs, milk, oil, and molasses. Add the wet ingredients to the dry ingredients, and mix until the dry ingredients are just incorporated. Fold in the chocolate chips and dried cherries. Spoon the batter into the prepared muffin tins. Bake for about 10 minutes for mini muffins, 15 to 20 minutes for regular muffins, and 25 to 30 minutes for jumbo muffins. A toothpick inserted will come out clean when the muffins are done. Cool the muffins on a wire rack. S(Internet address): http://www.mykitchenaddiction.com/2010/11/chocolate-and-cherry-pumpernickel-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 9g Fat (39.1% calories from fat); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1115 --------------- MESSAGE bread-bakers.v124.n005.7 --------------- Date: Tue, 05 Mar 2024 20:42:48 -0800 From: Reggie Dwork Subject: Whole Grain Strawberry Muffins * Exported from MasterCook * Muffins, Whole Grain Strawberry Recipe By :Courtney Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Grains Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup whole white wheat flour -- fresh ground, or store bought whole wheat pastry flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup sugar -- + 1 tablespoon sugar 1 1/2 cups strawberries -- diced 1 cup buttermilk 1/4 cup unsalted butter -- melted 1 egg 1 teaspoon vanilla 1 teaspoon lemon zest -- fresh Early spring always means strawberry season here, but no matter when strawberries come into season where you live, this fresh and healthy strawberry muffin recipe is always a winner. Whole grains and sweet strawberries will make this muffin recipe a family favorite! Prep: 10 Minutes Cook: 20 Minutes Total: 30 Minutes Preheat oven to 400F. Gather all supplies together. Then mix lemon zest and 1 tablespoon together in a small bowl and set aside. Then dice fresh strawberries and place in a bowl with remaining sugar. Mix well and set aside. In a large bowl combine flour, baking soda, baking powder, and salt. Whisk well. Then add egg, buttermilk, melted butter, and vanilla to flour mixture and mix well. Fold in strawberries. Scoop batter into muffin cups and top with lemon sugar. Bake for 18 to 20 minutes or until tops are golden brown. Let cool for 3 to 5 minutes in the pan, then remove muffins to a cooling rack. S(Internet address): https://www.foodtalkdaily.com/44310878/whole-grain-strawberry-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 5g Fat (29.7% calories from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0104 --------------- END bread-bakers.v124.n005 --------------- Copyright (c) 1996-2024 Regina Dwork and Jeffrey Dwork All Rights Reserved