Date: Sat, 22 Feb 1997 17:15:06 -0800 (PST) -------------- BEGIN bread-bakers.v097.n014 -------------- 001 - "Karen D. Gouvin" - re: Jerusalem flat bread 005 - "Ron Cochran" - Re: Digest bread-bakers.v097.n010 --------------- MESSAGE bread-bakers.v097.n014.1 --------------- From: "Karen D. Gouvin" Subject: Re: peanut butter twists (fwd) Date: Sun, 16 Feb 1997 18:00:36 -0500 (EST) Here is a recipe I received after my request for a peanut butter braided sweet bread. Thank you Barbara! ##@# ---------- Forwarded message ---------- Date: Sun, 16 Feb 1997 17:18:29 PST From: BARBARA J KAYE To: ao774@osfn.org Subject: Re: peanut butter twists Dear Karen, Here is the recipe you requested. Please post it to the list as i do not have the address available here. hope you enjoy it & thanks. Peanut butter Twists makes 40 1/2 C milk 2 eggs 1/2 C sugar 4 1/2-5 C unsifted flour 1 1/2 tsp salt 3/4 C peanut butter 1/4 C margarine 3/4 C peach preserves or jam 1/2 C warm water 6 tbs softened margarine 2 pkgs active dry yeast Scald milk; stir in sugar, salt & 1/4 C margarine. Cool to lukewarm. Measure warm water into large bowl. Proof yeast; stir till dissolved. Add lukewarm milk mixture, eggs & 3 C flour. Beat till smooth. Add enough additional flour to make a stiff dough. Turn out on to lightly floured board; knead till smooth & elastic, about 8-10 mins. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hr. Mean while, prepare filling. Combine peanut butter, peach jam & 6 tbs of softened margarine. Punch dough down; divide in half. Roll each half into a 12x15 rectangle.Cut each rectangle into twenty 3 inch squares. Place about 2 tsp. filling in center of each square. Overlap 2 opposite corners; seal tightly. Place on greased baking sheets. Let rise, uncovered, till double in bulk, about 1 hr. Bake at 375 F about 15 mins or till done. Remove from baking sheets & cool on wire racks. --------------- MESSAGE bread-bakers.v097.n014.2 --------------- From: John Murren Subject: Posting reponses to List as well as privately Date: Sun, 16 Feb 1997 05:57:36 -0800 (PST) Message originally sent to: Dan Erwin Hey Dan, Greetings from Oregon. I am one of the avid readers of the Bread Bakers list and noticed both your request and thank you's for a good recipe for Jewish Rye. I've lived in several Jewish communities in my youth, and fondly remember those great bakeries where the perfectly wonderful day old loaves went for 15 cents. Excuse my misplaced frustration, but now that the readership of that list has been enticed by your request and your thanks, where is a recipe or two? How about posting at least one good one for those folks who were two shy too post to the list (a characteristic I do not understand!). Enjoy, John Murren --------------- MESSAGE bread-bakers.v097.n014.3 --------------- From: "Arnold Elser" Subject: Re: Raisins Escaping!!! Date: Mon, 17 Feb 97 03:51:22 UT Ken, You should first knead the dough without any kind of fruit. Once your dough is 90% kneaded add the fruit and incorporate it into the dough. A softer dough is also much easier to work with. You may want to consider adding more water or reducing the flour a bit. Arnold Elser Sweet Technology - Los Angeles http://www.sweettechnology.com pastrywiz@msn.com Who is PastryWiz? Find out at http://www.pastrywiz.com --------------- MESSAGE bread-bakers.v097.n014.4 --------------- From: rich Subject: re: Jerusalem flat bread Date: Sun, 16 Feb 1997 11:34:22 -0500 Walter Mathews wrote: >>A friend is looking for a recipe for a flat bread that he bought on the street in the Old City of Jerusalem. He described it as 8-10" in diameter with "black stuff" on the top--possibly a mixture of oil and seasonings. People tore pieces off to eat it. Any thoughts? >> That "black stuff" is called z'atar. It is sold in packages in mid-east groceries. King Arthur also sells it. It is very delicious. It has a mixture of spices in it, sesame seeds, and sumac. No, not POISON sumac, but like the staghorn sumac we have here in the northeast. It gives the mix that pleasant lemony-sour taste. I have made focaccia and sprinkled the top heavily with it after I drizzled a little oil on the dough. I would be a little careful with this, though, as I suspect it might be easy to burn the z'atar. best-debbie concord, ma --------------- MESSAGE bread-bakers.v097.n014.5 --------------- From: "Ron Cochran" Subject: Mac & Cheese Powder Date: Sun, 16 Feb 1997 08:09:04 -0600 I have looked to years for some of the fluorescent orange cheese powder that comes in store-bought Mac&Cheese packages. It appears to me that for about $.75 you get about $.05 worth of pasta and a little of this majic powder. Well, I finally have seen it advertised in a King Arthor's Flours catalog, but their price is so high that it is still a better deal to buy the store-bought type. Anyone know of another source of this cheese powder that a person can afford to buy? Thanks! Ron Cochran cochran@vbe.com --------------- MESSAGE bread-bakers.v097.n014.6 --------------- From: "Ron Cochran" Subject: Reply to Donna Date: Sun, 16 Feb 1997 08:03:27 -0600 From: donnalpb@cyberg8t.com (donna lynn) Subject: Wheat bread rising Date: Sun, 9 Feb 1997 10:49:53 -0800 From: rbursey@pine.alberni.net (Robert Bursey) Subject: Does salt add flavour? Date: Tue, 04 Feb 97 18:20:59 PST I have been having trouble getting some of my whole wheat loaves to rise, so much so that I not only cut down the salt, but left it out a few times altogether. I always thought salt's only purpose was to keep the yeast in check. But the loaves I have made with no salt are lacking something in the taste department. So I have been adding about 1 tsp per 1.5 or 2 lb loaves and it seems to be ok. I would like somewhat higher loaves, but not if they taste bland. BTW, my Black and Decker has this problem. I have been having trouble getting rid of my old Regal, because it makes whole wheat loaves that rise essentially as high as the white flour loaves do. So a second question on the subject of rising is are there some machines that just for some reason or other make denser loaves than others? Thanks. ____________________________________________________________________________ ________ I have tried several things to get whole wheat bread (actually about 1/3 whole wheat, 2/3 white) to rise in a Zoji ABM. Some loaves also had a large hole in the middle of the loaf. These included less water, which is what the manual recommends. The thing that worked is to include 1 1/2 to 2 tablespoons of vital gluten in a 1 1/2lb. loaf. The loaves are still slightly shorter than with all white flour, but still taste and look fine with no hole in the middle. Good luck! Ron Cochran cochran@vbe.com --------------- MESSAGE bread-bakers.v097.n014.7 --------------- From: "Jack A. Sears" Subject: Ciabatta Date: Sun, 16 Feb 1997 21:46:40 -0800 I continue to get requests for a ciabatta recipe I mentioned a long time ago. Here it is: Ciabatta! CIABATTA "Light-as-Air Loaves" In Italian, Ciabatta (cha-BAH-tah) means "slipper" -- the finished loaves can look like old shoes. While the appearance of the loaf is rustic, the bread itself is light and porous and the flavor is delicately sour. The dough is extremely wet and sticky; when shaping the loaves, you must sprinkle generous amounts of flour on everything the dough will touch. (This recipe requires a heavy duty electric mixer such as a KitchenAid.) GUARANTEE: Everyone loves this bread. [Adapted from FINE COOKING, Dec. '95] NOTE: This is messy, but worth the effort. Try not to add extra flour until you've tried the recipe as is. (Additioanl flour will cause the texture to be more like that of French bread than of this feathery light loaf.) The dough should spring up in the oven and give you a nicely rounded bread, even though it may look flat after the second rising. SPONGE 1/2teaspoon yeast 2/3cup water (filtered or bottled), warm (110 F) 1 cup BREAD flour YEAST MIXTURE 1 1/2teaspoons yeast 1/2cup water (filtered or bottled), warm (110 F) DOUGH 2cups ice water 27 ounces BREAD flour (5 1/4 - 5 ½ cups) 1 tablespoon salt 1. SPONGE: Dissolve 1/2 tsp. yeast in 2/3 cup warm water. Add 1 cup flour and stir to incorporate. Let rise, covered, until tripled in volume (about 4 hours). 2. YEAST MIXTURE: When the starter is ready, dissolve 1 1/2 tsp. yeast in 1/2 cup warm water and let stand for 10 minutes. 3. DOUGH: In the bowl of a heavy duty mixer (KitchenAid), combine -- the YEAST MIXTURE -- 2 cups ICE WATER -- 1 cup SPONGE -- 27 ounces bread flour (5 1/4 - 5 ½ cups) -- 1 TBL salt Mix at speed #2 for 1 minute. 4. Add the SALT and mix for 2 minutes. Let rest 20 min. (the dough will be very wet and will not hold a shape). 5. After the 20 minute rest, knead at speed #6 until the dough pulls away from the sides and bottom of the bowl, about 12 to 15 minutes. -- If the dough first cleans the sides of the bowl and later starts sticking again, just keep kneading, for a minimum of 12 minutes. (You can prepare the ingredients the day before and refrigerate overnight if you wish, doing the kneading in step 5 the next day.) 6. Decrease speed to #4; knead another 5 or 6 minutes. 7. FIRST RISE: Transfer the dough to a large, oiled mixed bowl. Cover with a tight-fitting lid or plastic wrap and let rise until TRIPLED IN VOLUME, about 2 to 2 1/2 hours. (The ideal temperature is about 75 F.) 8. SHAPING: Pour the dough onto a heavily floured work surface and cut into two pieces. Flour your hands. Keep the floured side of the loaf facing down and pull five ends of the dough from the outside edge to the center. Press these ends down and flip the dough over. Cup the heels of your hands around the dough and rotate, all the while pinching the dough underneath with the both heels of the hands to shape a taut, smooth ball. 10. SECOND RISE: Set the loaves (preferably on baking parchment) in a cool spot, dust WELL with flour, and cover loosely with plastic wrap. Let rise until doubled, 1 1/2 to 2 hours. 11. BAKING: Meanwhile, 20 minutes before the bread finishes rising, put a baking stone on the oven's lowest rack and heat the oven to 450 F. To prevent the loaves from sticking (if not using baking parchment) sprinkle the baking stone now with cornmeal. 12. STEAM: For a crisper crust, put 1 cup of ice cubes(or 1 cup boiling water) in a pan on the oven floor (or lowest rack in an electric oven) just before putting in the bread. 13. Using a baker's peel or a baking sheet, gently transfer the loaves to the stone, taking care not to deflate the dough. Bake until the crust is dark brown, about 30 min. (For a lighter colored crust, reduce the temperature to 425 F after five minutes.) 14. Remove the finished loaves from the oven and let cool on a rack about one hour. Freezes well. --------------- MESSAGE bread-bakers.v097.n014.8 --------------- From: Reggie Dwork Subject: Cranberry And Oat Bread Date: Mon, 17 Feb 1997 00:05:22 -0800 This was very good. * Exported from MasterCook * Cranberry And Oat Bread Recipe By : The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 Tsp Dry Yeast -- (2 1/4 Tsp) 2 C Bread Flour -- (3 C) 1/4 C Rolled Oats -- (1/3 C) 2 Tbsp Nonfat Dry Milk -- (3 T) 1/4 C Wheat Bran -- (1/3 C) 1 Tbsp Grated Orange Peel -- (1 1/2 T) 1/2 Tsp Salt -- (3/4 Tsp) 1/2 C Fresh Cranberries -- (3/4 C) 3/4 C Water -- (1 C) By Madge Rosenberg Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. According to book per serving: Cal 74; Fat 0.4g; CFF 5% This is very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 148.8 Fat 0.9g Carb 29.9g Fib 2.3g Pro 5.7g Sod 145mg CFF 5.2% --------------- MESSAGE bread-bakers.v097.n014.9 --------------- From: LaeBelle@aol.com Subject: Re:Challah request Date: Sun, 9 Feb 1997 10:44:19 -0500 (EST) Here are a feq of the ones I have hope they work Bunny * Exported from MasterCook * CHALLA * GOLDEN EGG BREAD Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breadmaker Jewish Rolls Brunch Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -ELAINE RADIS BGMB90B 1 pk Yeast 3 c Flour 4 tb Sugar 2 Eggs 6 tb Vegetable oil 1 1/2 ts Salt 3/4 c Water -- warm Combine all ingredients in the pan in the order listed and select white bread; push start When we make this into Challa, we remove from the breadmaker after the manual mode stops, (first rise); and then braid* and rise again; then put an egg wash over the challa. BAKE in a 350 degree oven until a light toasty brown. We usually sprinkle on some type of seeds (sesame or poppy) after the egg wash. * Braiding in the flat manner. The middle one goes under and over; never across. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CHALLAH BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Electric Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marie Frainier *DGCP02C* 1/2 c Water 2 c Bread Flour 1 tb Sugar 1 t Salt 2 1/2 tb Applesauce 1 Egg Beaters 1 1/2 ts Poppy seeds 1 1/2 ts Yeast Electric Bread 1 POUND LOAF - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CHALLAH BREAD - GARRETT Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -PNewton vkbb14a 3 Eggs 2 3 tb Honey 6 oz Water 4 oz 3 tb Applesauce 2 Page 35 -- ¥ - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n014.10 --------------- From: Walter Johnson Subject: Sourdough questions... Date: Tue, 18 Feb 1997 15:23:41 -0700 I'm attempting to maintain a sourdough starter for use in my bread machine, and I have a few questions. Do I have to refrigerate the starter? The recipe I'm following says to leave it out for 1-2 days after feeding and then to store in the refrigerator. Does it need to be kept cold, or does it just help to keep it in control? My starter is beginning to smell sour, but the bread does not have a strong sourdough flavor. Will this flavor develop over time, or do I need to modify my recipe? Thanks, Walter Johnson walter.johnson@utw.com --------------- MESSAGE bread-bakers.v097.n014.11 --------------- From: Janet Baker Subject: Sour Dough Starter Date: Wed, 19 Feb 1997 21:52:16 +0000 I have a sourdogh starter that has been sitting on my stove for about 3 days, and it does not seem to be doing anything yet. Does anyone have any suggestions? Thanks so much! Janet Baker jbaker@accunet.net --------------- MESSAGE bread-bakers.v097.n014.12 --------------- From: Susan Chapin Subject: Bitter taste? Recipe for wheat (but not gluten)-free Rosemary bread (in progress) Date: Mon, 17 Feb 1997 08:57:09 -0500 I invented a new recipe yesterday in my Zo and it was *wonderful* except that it had a bitter taste that I could sense only at the very back sides of my tongue. Anyone know what might have caused it? Ingredients were: Mix together and let cool: Amaranth grain, 1/2 cup Water, 1 1/4 cup, boiling Rosemary, 1 TB Combine dry ingredients, mix well, bring to room temperature in microwave: Gluten, 1/2 cup Amaranth flour, 3/4 cup Kamut flour, 1 cup Oat flakes, 1/2 cup Whey, 1 TB Add water mixture to Zo bread pan along with: Barley malt syrup, 1 TB Canola Oil, 1 TB Lecithin, 1/2 tsp Salt, 1 1/4 tsp Ascorbic acid, 500 mg (I crushed one Vitamin C tablet) Add flour mixture to Zo pan, then SAF yeast, 1 3/4 tsp If you try this recipe, (even with the bitter aftertaste it was terrific!) you will need to monitor the knead and adjust the water/flour ratio. I also noticed that during the second knead the machine made a loud "chirk" sound every once in a while; I thought some of the amaranth grains might have gotten under the paddle and were squeaking; it stopped after a while. If you have any idea what might have caused the chirking sound or the bitter taste please share with me; I want to make this recipe regularly. Thank you, - susan (schapin@mitre.org) --------------- MESSAGE bread-bakers.v097.n014.13 --------------- From: tshih@ucsd.edu (Timothy Shih) Subject: Pizza help - I want to know it all. Date: Mon, 17 Feb 1997 22:19:33 -0800 (PST) Is there any pizza chefs out there? I just got some used alumunium deep dish pizza pans, already blackened and seasoned. I know these should make wonderful pizza, if only I had a recipe for dough and sauce. (I can handle on the cheese part.) Does anyone have a recipe for pizza crust dough , thick or thin? What's the "trick" to spinning it in the air? (actually, I think I know it already. Practice, practice, practice!) While we're at it, how about the sauce? Got a recipe? I love pizza, and have made it before, but it never compares to the bought kind.... The most weak part of my pizza (compared to the bought kind) seems to be the sauce. Any Pizza gurus out there need an apprentice? Thanks for your help. tim in san diego --------------- MESSAGE bread-bakers.v097.n014.14 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Flat bread from Jerusalem Date: Wed, 19 Feb 1997 13:25:21 -0600 (CST) Walter writes: >A friend is looking for a recipe for a flat bread that he bought on the >street in the Old City of Jerusalem. He described it as 8-10" in diameter >with "black stuff" on the top--possibly a mixture of oil and seasonings. >People tore pieces off to eat it. Any thoughts? Thanks. Walt I've never been to Jerusalem, but I have had Afghan Snowshoe (naan) bread with nigella sprikled on top (small black seeds that have a pungent yet oniony tang- usually use only a very few). Does this sound like what you are looking for? It is a flat bread that is somewhat soft and chewy. If it does, the recipe can be found on page 40 of the "Flatbreads and Flavors" cook book by Jeffrey Alford and Naomi Dugid ( ISBN - 068811411-3). I'll bet you can find a copy of it in your local library. This may be similar to the bread your friend is searching for. Has your friend visited a local "Mid-eastern" bakery in the New York area? They should surely know of what you search for. g --------------- MESSAGE bread-bakers.v097.n014.15 --------------- From: kwheless@peachnet.campus.mci.net (Karen Lynn Wheless) Subject: Quick breads Date: Mon, 17 Feb 1997 00:42:14 -0400 >Non-yeast or quickbreads can be done in the Zoji BBCC-S15A bread machine, >but in very few others that I have seen. My Regal Kitchen Pro has a quickbread cycle - it kneads for 16 min, then bakes for 1 hr and 45 min. Karen (wheless@sunchem.chem.uga.edu) --------------- MESSAGE bread-bakers.v097.n014.16 --------------- From: Walter Johnson Subject: Looking for bagel recipes. Date: Tue, 18 Feb 1997 15:16:51 -0700 I've recently become interested in sourdough and bagels. Of course I had to try making sourdough bagels, but the results were less than perfect. Does anyone have a sourdough bagel recipe? I'd also be interested in other bagel recipes. (Making bagels has turned out to be quite fun!) On a related note, is there a trick to shaping the dough? The recipe I have says to form a 10" rope and connect the ends. This works, but often makes an odd shaped bagel with a visible seam. Anyone know a better method? Thanks, Walter Johnson walter.johnson@utw.com --------------- MESSAGE bread-bakers.v097.n014.17 --------------- From: Jeff Bacon Subject: Re: Friendship bread Date: Mon, 17 Feb 1997 15:13:52 -0600 Hello friends, I am attempting to create the friendship bread starter based on the recipe posted two weeks ago. I am anticipating success and would like to have different recipes to use with my starter (I have the one posted last week). If there is anyone out there who can help me, you can either post here or email me privately. Thanks in advance for your help. Suzan --------------- MESSAGE bread-bakers.v097.n014.18 --------------- From: kwheless@peachnet.campus.mci.net (Karen Lynn Wheless) Subject: Compressed Yeast? Date: Mon, 17 Feb 1997 03:32:24 -0400 I have a recipe that calls for a cake of compressed yeast. How can I convert that to "standard" dry yeast (Red Star bread machine yeast)? Here's the recipe, for Almond Buns: Almond Buns, from Boone's Tavern, Berea College, Kentucky 2 cake compressed yeast 1 tbsp sugar 1 c flour 1/4 c melted butter 1 tsp salt 3 c flour 1/4 c water 1 c scalded milk 2 egg yolks 1/4 c sugar 1/2 lb blanched almonds, 1/4 c finely chopped for the topping 1 egg yolk mixed with 1 tbsp milk, to brush the top Dissolve yeast in water and sugar. Scald milk. When milk is tepid, add yeast mixture. Add 1 c flour and mix well. Set in a warm place to rise. Add remaining ingredients (except topping ingredients) and mix well. The dough should be stiff. Allow to rise until doubled and light. Shape into small rounds and place in a well greased pan 1 1/2 inches apart. Brush tops with egg yolk and milk mixture, then sprinkle with chopped almonds. Let rise until doubled in size. Bake at 350' for 20-30 minutes. Karen (kwheless@peachnet.campus.mci.net) --------------- MESSAGE bread-bakers.v097.n014.19 --------------- From: Shasta Brewer Subject: english muffins Date: Thu, 20 Feb 1997 14:38:09 -0500 (EST) Here is an english muffin recipe that I got from Pillsbury's The complete book of baking. My kids love them. Easy English Muffiins 2 pkg. active dry yeast 2 cups warm water 5 to 6 cups all purpose flour 1 tbsp. sugar 3 tsp. salt 1/2 cup shortening cornmeal margarine or butter In a large bowl, dissolve yeast in warm water (105 to 115 F). Add 3 cups flour, sugar, salt and shortening to yeast mixture, stirring by hand until moistened. Stir vigorously by hand until smooth. Gradually add remaining 2 to 3 cups flour to form a stiff dough, beating well after each addition. On floured surface, gently knead dough 5 to 6 times until no longer sticky. Roll dough to 1/4 to 3/8 inch thickness; cut with floured 3 to 4-inch round cutter. Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place cut-out dough on cornmeal; sprinkle with additional cornmeal. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light, about 30 to 45 minutes. Heat griddle to 350 degrees F. With wide spatula, invert dough onto ungreased griddle. Bake 5 to 6 minutes on each side or until light golden brown; cool. Split in half and toast before surving. Spread with margarine. Yield: 18 to 26 muffins Nutrition per serving: calories 149; protein 3g; carbo 23g; fat 4g; sodium 250mg. --------------- MESSAGE bread-bakers.v097.n014.20 --------------- From: CATS! Subject: Re: Digest bread-bakers.v097.n010 Date: Sun, 9 Feb 1997 09:45:55 -0600 (CST) I own a Sanyo bread machine. The problem I am having is that it doesnt have a setting for addin raisins. I would dearly love some raisin bread. Has anyone ever tried to add raisins to theirs and how did it work out. thanks sharon --------------- END bread-bakers.v097.n014 --------------- -------------- BEGIN bread-bakers.v097.n015 -------------- 001 - nancy Subject: Spelt and Kamut flours Date: Thu, 20 Feb 1997 19:18:58 -0800 Before I returned my bread machine, I had purchased some spelt and kamut flours. Now, I need manual (non-ABM) recipes for using these flours. I would like to make the bread in my Cuisinart. Can anyone help? --------------- MESSAGE bread-bakers.v097.n015.2 --------------- From: "Bobbi Terkowitz" Subject: Fleischmann's peanut butter bread recipe Date: Fri, 21 Feb 1997 16:36:08 -0500 I have an ancient "Bake-it-Easy Yeast book" (actually, more of a pamphlet) from Fleischmann's with a recipe for Peanut Butter and Jam Twists, which may be the peanut butter braid recipe someone wanted. I've never made it, but it sounds interesting. By the way, the Fleischmann's recipes are generally excellent, especially the challah and Italian breads. Peanut Butter and Jam Twists (makes 40 rolls) 1/2 cup milk 1/2 cup sugar 1 1/2 teaspoons salt 1/4 cup butter (well, it calls for Fleischmann's margarine) 1/2 cup warm water 2 pkg yeast (Fleischmann's, of course) 2 eggs 4 1/2 to 5 cups unsifted flour 3/4 cup Planters Creamy peanut butter 3/4 cup peach jam or preserves 6 tablespoons Fleischmann's margarine Scald milk; stir in sugar, salt and 1/4 cup Fleischmann's margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, eggs, and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled (1 hour). Meanwhile, prepare filling. Combine peanut butter, peach jam, and 6 tablespoons softened margarine. Beat until smooth; set aside. Punch dough down; divide in half. Roll each half into a 12x15 inch rectangle. Cut each rectangle into twenty 3-inch squares. Place about 2 teaspoons of filling in the center of each square. Overlap two opposite corners; seal tightly. Place on greased baking sheets. Let rise until doubled (1 hour). Bake at 375 about 15 minutes. Cool on wire racks. Hope this is what you're looking for! Regards, Bobbi --------------- MESSAGE bread-bakers.v097.n015.3 --------------- From: Reggie Dwork Subject: Thyme Cornmeal Scones Date: Thu, 20 Feb 1997 15:36:26 -0800 These are quick and easy and taste wonderful!! Reggie * Exported from MasterCook * Thyme Cornmeal Scones Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Lowfat Margarine -- *Note, Melted 1/2 C Nonfat Milk -- **Note 2 Tbsp Sugar 1/2 C Yellow Cornmeal 1 1/2 C All-Purpose Flour 1/4 Tsp Salt 1 Tsp Baking Powder 2 Tbsp Fresh Thyme Leaves -- Or 1 T Dried *NOTE: Original recipe used butter **NOTE: Original recipe used regular milk Preheat oven to 375 degrees. Lightly coat a baking sheet with non-stick spray. Combine melted butter and milk in a measuring cup. Sift sugar, cornmeal, flour, salt and baking powder in a mixing bowl. Add milk mixture to dry ingredients and stir until just blended. Stir in thyme. Place dough on a floured board and shape into a round about 1/2 inch thick. Cut into 6 wedges. Place wedges on prepared baking sheet and bake 15-20 minutes, until golden brown. Serve warm. Makes 6 scones. These are excellent!! >From ``Pasta Dinners 1,2,3'' (Potter) Entered into MasterCook and tested for you by Reggie & Jeff Dwork Copied with permission from The San Jose Mercury News newspaper. - - - - - - - - - - - - - - - - - - NOTES : Cal 226.5 Fat 5.2g Carb 38.3g Fib 0.9g Pro 4.9g Sod 234mg CFF 21.3% --------------- MESSAGE bread-bakers.v097.n015.4 --------------- From: Reggie Dwork Subject: Current Scones Date: Fri, 21 Feb 1997 10:10:50 -0800 These were very good!! Reggie * Exported from MasterCook * Current Scones Recipe By : Eating Well Secrets of Low-Fat Cooking Serving Size : 12 Preparation Time :0:00 Categories : Breads Desserts Eat-Lf Mailing List Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C All-Purpose Flour 1/4 C Light Brown Sugar 1 Tsp Baking Powder 1 Tsp Cream Of Tartar 1/2 Tsp Salt 3/4 C Lowfat Buttermilk 2/3 C Currants 1 1/2 Tsp Canola Oil -- *Note 1 Tbsp Nonfat Milk -- For Brushing Tops *NOTE: Original recipe used 1 T canola oil. Preheat oven to 350 deg F. Lightly oil a baking sheet or coat it with nonstick cooking spray. (I used a nonstick baking sheet liner.) In a large bowl, whisk flour, brown sugar, baking powder, cream of tartar and salt. In another bowl, stir together buttermilk, currants and oil. Make a well in the center of the dry ingredients and gradually stir in the buttermilk mixture. On a lightly floured surface, pat or roll the dough into a round about 1/2" thick. With a long knife, cut the round into 12 wedges and transfer to the prepared baking sheet. Brush the tops with milk. Bake for 15 - 20 min, or until golden brown. Serve warm. Makes 1 dozen scones. These were extremely easy to make and tasted wonderful. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 123 Fat 1.1g Carb 25.8g Fib 0.5g Pro 3g Sod 138mg CFF 7.6% --------------- END bread-bakers.v097.n015 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved