Date: Mon, 16 Nov 2009 04:40:55 GMT -------------- BEGIN bread-bakers.v109.n041 -------------- 001 - carolyn taylor Subject: Lee mill Date: Mon, 09 Nov 2009 06:55:15 -0800 I have a Lee mill that my mother in law bought in 1939. She gave it to me in 1965 and we had a new motor installed in 1968. I still use it not only for my own baking, but to make flour for the rest of the family. One of its special features is that, unlike most mills, you can use it to make cornmeal from popcorn. --------------- MESSAGE bread-bakers.v109.n041.2 --------------- From: Lorna Lippes Subject: Lavash crackers Date: Wed, 11 Nov 2009 13:08:53 +0000 Hi I'm going try my hand at baking Lavash crackers for the first time. I'll be following the recipe on page 178 of The Bread Baker's Apprentice. I'm looking for advice on rolling out the dough, because this sounds like the tricky part. Peter Reinhart recommends misting the counter lightly with spray oil. How sticky is this dough? Would rolling out the dough on a Silpat be a good idea? Any suggestions, tips, caveats... would be greatly appreciated. --------------- MESSAGE bread-bakers.v109.n041.3 --------------- From: Reggie Dwork Subject: Cranberry Ginger Oat Scones Date: Wed, 11 Nov 2009 23:39:15 -0800 * Exported from MasterCook * Cranberry Ginger Oat Scones Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Fruits Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups all-purpose flour 1 cup Quaker(r) Oats -- (quick or old fashioned, uncooked) 1/4 cup granulated sugar 2 teaspoons baking powder 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons margarine -- or butter, (1 stick), chilled, cut into pieces 3/4 cup sweetened dried cranberries 1/3 cup plain nonfat yogurt 1 egg 1 tablespoon granulated sugar Heat oven to 400F. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, ginger, baking soda and salt; mix well. Work butter into dry ingredients with fork or fingertips until mixture resembles small peas. Stir in cranberries. In small bowl, combine yogurt and egg; blend well. Add to dry ingredients all at once; stir with fork until soft dough forms. Turn dough out onto floured surface; knead gently 8 to 10 times. Transfer to ungreased cookie sheet. Pat into 8" diameter circle; sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges; separate wedges slightly. Bake 12 to 14 minutes or until light golden brown. Separate wedges; transfer to cooling rack. Serve warm. Source: "www.quakeroats.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 14g Fat (40.4% calories from fat); 7g Protein; 38g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 484mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Serving Size: 1 scone Calories: 300 Calories from Fat: 120 Total Fat: 13 Saturated Fat: 8 Cholesterol: 60 Sodium: 430 Total Carbohydrate: 40 Dietary Fiber: 2 Protein: 5 Cook's Notes For biscuits and scones that are light, tender and flaky, cut chilled butter or margarine into dry ingredients until particles are the size of coarse crumbs. After adding liquids, handle dough as gently and as little as possible. --------------- MESSAGE bread-bakers.v109.n041.4 --------------- From: Reggie Dwork Subject: Glazed Lemon Bread Date: Sat, 14 Nov 2009 15:59:45 -0800 I am hoping to make this before the middle of the coming week. * Exported from MasterCook * Glazed Lemon Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces butter -- softened* 1 cup granulated sugar -- minus 1 Tbsp granulated sugar 1 tablespoon honey 2 eggs -- room temp 1 tablespoon lemon zest 1/2 cup whole milk 1/2 teaspoon salt 1 1/2 cups flour 1/2 teaspoon ground cardamom 1 teaspoon baking powder Glaze: 1/4 cup lemon juice 1/3 cup sugar 1 tablespoon honey NOTE:* Do not soften butter in microwave. Either leave a stick of butter on kitchen counter for an hour, or place between two pieces of wax paper and rollout with a rolling pin to soften. 1 Preheat oven to 350F. Butter a 4 x 8" loaf pan. 2 Beat the butter until fluffy, about 2 minutes. Add the sugar and honey, continue to beat until creamy, a few minutes more. Add eggs, one at a time, beating after each addition to incorporate. On low speed, slowly beat the milk in. Do not worry if the mixture looks a little curdled. Mix in lemon zest. 3 Sift together the flour, salt, cardamom, baking powder. Add to the wet ingredients, beating until smooth. 4 Place batter in prepared pan and bake for 1 hour at 350F. 5 While the lemon bread is baking, prepare the glaze. Heat the glaze ingredients - lemon juice, sugar, honey - in a small saucepan until the sugar is completely dissolved. 6 Once you have removed the bread from the oven, poke holes all over the top with a thin skewer (this will help the glaze penetrate). Spoon the glaze over it while the bread is still in the pan and is still hot. Let cool for 10 minutes before removing from pan and slicing to serve. Makes one loaf. Source: "Family Circle Dec 2008" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 7g Fat (32.8% calories from fat); 2g Protein; 29g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 169mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : Tip: eggs rise better when they are at room temp. If you are pressed for time and have cold eggs, put them in a bowl of warm water (not hot, warm) for a few minutes before using. PER SERVING 242 calories; 4 g fat (1 g sat.); 39 g protein; 13 g carbohydrate; 3 g fiber; 1,227 mg sodium; 259 mg --------------- MESSAGE bread-bakers.v109.n041.5 --------------- From: Reggie Dwork Subject: Pumpkin Loaves Date: Sat, 14 Nov 2009 22:05:08 -0800 * Exported from MasterCook * Pumpkin Loaves Recipe By :Ethel Eynard Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Holidays Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 cups sugar 3/4 cup butter 2 eggs 1 pound canned pumpkin -- (1 can) Lightly grease four small loaf pans and preheat the oven to 325F. Sift flour with salt, baking powder and spices; set aside. In large bowl of electric mixture ad medium speed, beat sugar with butter just until blended. Add eggs one at a time, beating well after very light and fluffy. Beat in pumpkin. At low speed beat in flour mixture until combined. Turn batter into greased pans, dividing evenly. Bake 1 hour, or until cake tester comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks to cool completely. Description: "This makes a moist and spicy bread that is perfect for the fall." Source: "copykat.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 6g Fat (33.7% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates. NOTES : This is a great bread to make in the fall. It is very moist, and makes for a hearty breakfast. This recipe is from the archives of Ethel Eynard, my grandmother. Jefferson City, MO. 1975. --------------- END bread-bakers.v109.n041 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved