Date: Mon, 15 Apr 2024 07:44:17 +0000 --------------- BEGIN bread-bakers.v124.n009 --------------- 01. Chocolate Bread #2 (Reggie Dwork) 02. Coffee Bread Cake (Reggie Dwork) 03. Muffins, Flourless Peanut Butter Banana Chocolate Chip (Reggie Dwork) 04. Whole Banana Bread (Reggie Dwork) 05. All-Purpose Biscuits (Reggie Dwork) --------------- MESSAGE bread-bakers.v124.n009.1 --------------- Date: Mon, 15 Apr 2024 00:42:36 -0700 From: Reggie Dwork Subject: Chocolate Bread #2 * Exported from MasterCook * Bread, Chocolate #2 Recipe By :Rosemary Molloy Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- lukewarm (235 grams) 1 pinch sugar 1 1/4 teaspoons active dry yeast 2 1/2 cups bread flour -- + 1 tablespoon or all-purpose (332 grams) 3 1/4 tablespoons unsweetened cocoa -- sifted (25 grams) 2 tablespoons sugar -- granulated 1/2 teaspoon vanilla 3/4 teaspoon salt 3 tablespoons nuts -- chopped, to 4 T 4 tablespoons chocolate chips -- to 5 T In the stand up mixer mix together the water and a pinch of sugar, sprinkle the yeast on top and let sit for 5 to 10 minutes then stir together. Add the flour, cocoa, (be sure to sift it to remove any lumps) sugar and vanilla. Start to knead then add the salt, continue to knead for about 8 to 10 minutes. Add the nuts and the chocolate chips if using, knead 1 minute just to combine. Cover the bowl and let sit 30 minutes. Move the dough to a lightly floured flat surface and pat into a rectangle, then fold the top down to meet the middle then bring the bottom over the top (to form an envelope), turn the dough 90 degrees and repeat the folding. Shape the dough into a ball, place it in a lightly greased bowl turning the dough in the bowl to lightly cover in oil, cover and let rise in a warm draft free area until doubled, approximately 1 1/2 - 2 hours. Remove the dough from the bowl to a lightly floured flat surface and again flatten with the palm of your hand, fold the dough in half, cover and let sit 15 minutes. Reshape the dough into your desired loaf shape, place it on a parchment paper lined cookie sheet, cover and let rise 1 hour. Pre-heat oven to 480F (250C) for 30 to 35 minutes, then reduce the heat to 430F (225 C) before placing the bread in the oven. Score the dough, then spray or sprinkle with water and bake for approximately 10 minutes, reduce the oven again to 350F (180C) and bake for approximately 15 to 20 minutes. Once the dough is baked move immediately to a wire rack to cool completely. Enjoy! S(Internet address): https://breadsandsweets.com/chocolate-bread Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 3g Fat (18.8% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0412 --------------- MESSAGE bread-bakers.v124.n009.2 --------------- Date: Mon, 15 Apr 2024 00:42:36 -0700 From: Reggie Dwork Subject: Coffee Bread Cake * Exported from MasterCook * Coffee Bread Cake Recipe By :Bee Yinn Low Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread Dough: 1 1/2 cups bread flour -- 175 g 2 tablespoons sugar -- caster, 20 g 1 teaspoon active dry yeast 1 1/2 tablespoons egg -- beaten 1/3 cup milk -- 90 g 1 3/4 tablespoons unsalted butter -- softened 25 g Coffee Cake: 3 egg yolks 1 3/4 tablespoons unsalted butter -- melted 25 g 1 1/2 tablespoons milk -- 25 ml 1/2 tablespoons instant coffee powder -- dissolve in 1 T hot water 3 egg whites 1/3 cups sugar -- caster 3/4 cups all-purpose flour Bread: Combine bread flour, sugar, active dry yeast, beaten egg and milk in a large mixing bowl, and knead into a dough with a stand mixer or by hand. Add butter and continue to knead the dough until it becomes smooth and elastic (reaching the window pane stage). Cover the dough and let it rise in a warm area for 40 to 50 minutes until it doubled in size. Once the dough has been raised, transfer the dough to a floured work surface and gently press it to release the air. Divide the dough into two equal pieces, round them into balls, and let them rest for 15 minutes while covered with plastic film. Roll out the dough into 8" (20 cm) long rectangles, and roll each rectangle into a log. Place each log into loaf tins and let them rise for 1 hour, or until doubled in size. Coffee Cake: In a bowl, whisk together egg yolks, melted butter, milk, and instant coffee. Sift the flour into the mixture and fold gently until incorporated. Set aside. Beat egg whites with an electric hand mixer until foamy, and continue to beat it, gradually adding the sugar in 3 batches. Continue beating the egg white until stiff peaks. Fold 1/3 of the beaten egg whites into the egg yolk mixture and gently mix well with a spatula. Then pour the mixture into the remaining beaten egg whites and fold to combine. Divide the batter into two equal portions and pour into two loaf tins. Preheat the oven to 365F (185C). Bake for 35 minutes, or until golden brown. Remove the oven and let it cool. Unmold the bread cakes and enjoy. Tips: Bring all ingredients to room temperature before combining them together. Ensure to measure every ingredient before putting them together. Cover the cake with aluminum foil after baking for 15 minutes to ensure the top is not over-browned or burnt. S(Internet address): https://rasamalaysia.com/coffee-bread-cake Yield: "2 loaves 4" x 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 4g Fat (27.9% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 18mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0412 --------------- MESSAGE bread-bakers.v124.n009.3 --------------- Date: Mon, 15 Apr 2024 00:42:36 -0700 From: Reggie Dwork Subject: Muffins, Flourless Peanut Butter Banana Chocolate Chip * Exported from MasterCook * Muffins, Flourless Peanut Butter Banana Chocolate Chip Recipe By :Melissa Williams Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Fruit Muffins/Rolls Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium banana -- ripe, chop into a few pieces 1 large egg 1/2 cup peanut butter -- creamy 2 Tablespoons honey 1 Tablespoon vanilla extract 1/4 teaspoon baking powder 1/8 teaspoon salt 1/4 cup chocolate chips -- mini Preheat the oven to 400 F and spray a mini muffin pan with non-stick spray. Set aside. To a blender, add the chopped banana, egg, peanut butter, honey, vanilla, baking powder, and salt. 1 medium ripe banana,1 large egg, 1/2 cup creamy peanut butter,2 Tablespoons honey,1 Tablespoon vanilla extract, 1/4 teaspoon baking powder, 1/8 teaspoon salt Blend on low for about 30 seconds or until fully combined and smooth. Scrape down the sides, if needed. Pour in the chocolate chips and stir to evenly distribute. 1/4 cup mini chocolate chips Use a medium cookie scoop to portion out the batter into 16 muffin tins. Add a couple extra chocolate chips to the top of each muffin. Bake for 8 to 9 minutes. Let cool then use a butter knife to loosen and remove from the pan. Notes Regular creamy peanut butter is recommended (not natural). Store leftovers in an airtight container at room temperature for up to 5 days. Can be frozen in a freezer bag with air pressed out for up to 3 months. S(Internet address): https://www.persnicketyplates.com/peanut-butter-banana-chocolate-chip-blender-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 5g Fat (53.8% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0412 --------------- MESSAGE bread-bakers.v124.n009.4 --------------- Date: Mon, 15 Apr 2024 00:42:36 -0700 From: Reggie Dwork Subject: Whole Banana Bread * Exported from MasterCook * Bread, Whole Banana Recipe By :Charlotte Druckman / Nadiya Hussain Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup coconut oil -- virgin (unrefined) see Tip 100g 2 ripe bananas 2 1/4 cups all-purpose flour -- 280g plus for tossing peels 1/4 cup tahini -- 64g, or other nut butter 1/3 cup oat milk -- 80ml, or nut milk or dairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 3/4 teaspoon sea salt -- fine 1 1/3 cups dark brown sugar -- or coconut palm 200g 1/4 cup unsweetened cocoa powder -- 20g 2 teaspoons baking powder There are a lot of flavors beyond banana hanging out in this loaf: coconut, chocolate, tahini and almond extract. They get along so well that you end up with something that tastes notably better than almost any other banana bread you've had before. It's cocoa-rich, nutty and not too sweet. Using the whole fruit - both banana flesh and peel - punches up the banana flavor, but doesn't overshadow the other notes. Nadiya Hussain's recipe offers numerous substitutions; you could play up nutty notes by opting for almond butter and almond milk, or swap in olive oil in place of coconut oil. The recipe inspires infinite permutations. - Charlotte Druckman Heat the oven to 350F. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with coconut oil and line it with parchment. Wash the bananas then trim and discard the tips. Peel the bananas, then slice the peels crosswise into 1/4-inch-thick strips. Place them in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside. In a large bowl, use a fork to smush the bananas into a rough puree. (Don't worry about small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporate and create a thick batter. Add the sugar and beat with the whisk to combine. Sift the flour, cocoa powder and baking powder into the batter and fold it in using a rubber spatula until no streaks remain. Fold the floured banana peels into the batter. Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake for about 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 to 15 minutes, then lift it out onto a baking rack using the parchment. Let it cool a bit, then serve warm with butter slathered on top, if using, or let it cool completely if you want to store it for later. (Wrapped tightly, the bread will keep at room temperature for about 4 days.) Tip: Unrefined, virgin coconut oil is recommended here because it lends coconut flavor. Refined coconut oil would also work, but since it's a neutral-flavored oil, your banana bread won't have as pronounced coconut flavor. S(Internet address): https://cooking.nytimes.com/recipes/1022141-whole-banana-bread Yield: "1 8" loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 12g Fat (34.6% calories from fat); 4g Protein; 49g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2024 - 0412 --------------- MESSAGE bread-bakers.v124.n009.5 --------------- Date: Mon, 15 Apr 2024 00:42:36 -0700 From: Reggie Dwork Subject: All-Purpose Biscuits * Exported from MasterCook * Biscuits, All-Purpose Recipe By :Sam Sifton Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus more for dusting 2 tablespoons baking powder 1 tablespoon sugar -- scant 1 teaspoon salt 5 tablespoons unsalted butter -- cold, preferably European style 1 cup whole milk Homemade biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. And if you've never made them before, you'll be delighted to know that biscuits are easy to make. Really. Note: "European style" butter in the US means higher butterfat content than domestic brands. Typical brands in US inclued Plugra, Lurpak, Persidente, Kerrygold. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat two more times. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. Preheat oven to 425F while dough is resting. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits). Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes. Comments: Freeze the butter and then grate it. Use a fork to mix up the dough. Works like a charm and no need to wash the bowl of a food processor! Needed only 3/4 cup milk. Mixed dough before bedtime, wrapped in plastic and refrigerated 8 hours. Baked for breakfast. They rose to twice their original height, crunchy bottom and top, tender crumb, scrumptious. I think the dough "matured" in the fridge overnight, and so the baked product had less of the raw flour taste that I usually get with my quick breads. Instead of cutting in the butter, try melting it, either over low heat or low power in the microwave, then pour it into the cup of very cold milk. It will reform in smallish chunks that work into the dough very well. The recipe is forgiving. I used 4 Tsp aluminum free baking powder, no sugar, and just used a fork (no food processor) to cut the butter into the flour. I used 2/3 cup half & half instead of milk (what I had on hand)! I kneaded the dough, pressed it out by hand, and cut into squares with a knife. S(Internet address): https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 9g Fat (37.5% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 649mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0415 --------------- END bread-bakers.v124.n009 --------------- Copyright (c) 1996-2024 Regina Dwork and Jeffrey Dwork All Rights Reserved