Date: Mon, 1 Feb 2010 10:16:17 GMT -------------- BEGIN bread-bakers.v110.n004 -------------- 001 - Reggie Dwork Subject: Banana Sour Cream Bread Date: Sun, 24 Jan 2010 16:37:20 -0800 * Exported from MasterCook * Banana Sour Cream Bread Recipe By : Serving Size : 32 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads Fruits Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup white sugar -- plus 1 teaspoon ground cinnamon 3/4 cup butter 3 cups white sugar 3 eggs 6 bananas -- very ripe, mashed 16 ounces sour cream 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 teaspoons baking soda 4 1/2 cups all-purpose flour 1 cup chopped walnuts -- optional 1. Preheat oven to 300F (150C). Grease four 7x3" loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. 2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. 3. Bake for 1 hour, until a toothpick inserted in center comes out clean. Source: "allrecipes.com" Start to Finish Time: "1:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 10g Fat (34.2% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 210mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : "I know, you're probably thinking, 'Oh no! Another banana bread recipe!' But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful! This one is great for gift giving and holidays. Loaves freeze well." Original Recipe Yield 4 - 7x3" loaves --------------- MESSAGE bread-bakers.v110.n004.2 --------------- From: Reggie Dwork Subject: Spiced Applesauce Bread Date: Sun, 24 Jan 2010 16:43:10 -0800 * Exported from MasterCook * Spiced Applesauce Bread Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads Fruits Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 applesauce 1 cup white sugar 1/2 cup vegetable oil 2 eggs 3 tablespoons milk 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/2 cup chopped pecans 1. Preheat oven to 350F (175C). Lightly grease a 9x5" loaf pan. 2. In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan. 3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Source: "allrecipes.com" Start to Finish Time: "1:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 14g Fat (41.7% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 185mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. Serving Ideas : Spread with cream cheese or peanut butter. --------------- MESSAGE bread-bakers.v110.n004.3 --------------- From: dianamp@comcast.net Subject: Recipe for heavily seeded bread? Date: Mon, 25 Jan 2010 16:25:39 +0000 (UTC) I am visiting in Chicago and had some very good heavily seeded bread from Whole Foods. Does anyone have a recipe for it? I think I can guess from the description of ingredients on the bag, but proportions might help. Thanks, diana pancioli --------------- MESSAGE bread-bakers.v110.n004.4 --------------- From: Reggie Dwork Subject: Waldorf Salad Quick Bread Date: Sun, 24 Jan 2010 17:06:15 -0800 * Exported from MasterCook * Waldorf Salad Quick Bread Recipe By :Ethel Eynard. Jefferson City, MO. Serving Size : 25 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 3 teaspoons baking powder 1/4 teaspoon salt 3/4 cup sugar 2 large eggs 1/2 cup unsweetened apple juice -- canned or bottled 1/2 cup mayonnaise -- do not use Miracle Whip 1 teaspoon vanilla 1 cup red apple -- unpeeled diced (1/4") 1/4 cup celery -- finely diced (1/8") 3/4 cup coarsely broken walnuts Grease and flour two loaf pans (7 1/2 by 3 1/2 by 2 1/4"). In a large bowl stir together the flour, baking powder, salt, and sugar. In a small bowl beat the eggs slightly; add apple juice, mayonnaise and vanilla; beat until blended; add to flour mixture with the apple celery and walnuts; stir just until the flour mixture is moistened. Turn into pans that have been greased and floured. Bake in a preheated 350F oven until a cake tester inserted into center comes out clean, 45 to 50 minutes. Tops of bread will be cracked. Cool in pans on wire rack. Cool completely. Store overnight in tightly closed plastic bags before cutting; do not try to slice thin. Store any leftovers in refrigerator. Slide while cold but serve at room temperature or heat. Description: "This bread features apples, celery, and walnuts. If you enjoy Waldorf Salad you may also enjoy this bread." Source: "copykat.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 6g Fat (41.5% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n004.5 --------------- From: Greg Coelho Subject: Re: Best Bread Machines Date: Mon, 25 Jan 2010 10:38:52 -0600 All Can any one recommend a couple of the very best bread machines either currently or previously on the market? I would like to think of this next purchase as an 'investment.' Also, are there any 'really good bread machines' out there that do not use teflon? Thanks Greg --------------- MESSAGE bread-bakers.v110.n004.6 --------------- From: Kathleen Subject: Honey-Oat Bread Date: Tue, 26 Jan 2010 17:54:48 -0500 It is interesting how bread baking methods have changed in the 30 years plus since I started to bake bread. At that time, as a part-time homemaker, I would occasionally bake a loaf using regular dry yeast. Then I gradually added sourdough to my repertoire. Then a year ago I got a bread machine to save my aching back from kneading, and now I usually mix some flour and water together with some yeast and stick it back in the refrigerator, as in the Artisan Bread in Five Minutes routine. Even though I'm no longer working, I often don't plan my baking far enough ahead to use my starter. Nancy Baggett has gotten into the act with her bread book (Kneadlessly Simple) where the first rise is on the counter and takes 8 to 12 hours and more hours for the second rise. That takes too much planning in advance for me. Anyway, here is a sample of her recipes, from an article in Vegetarian Times's magazine. * Exported from MasterCook * Honey-Oat Bread Recipe By :Nancy Baggett Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup quick-cooking oats -- (not instant) divided 3 1/2 cups unbleached bread flour -- or all-purpose flour, plus more as necessary, divided 1 3/4 teaspoons salt 1 teaspoon rapid-rising yeast -- or instant, or bread machine yeast 6 tablespoons honey 1/4 cup vegetable oil -- plus more for brushing dough and oiling pan MAKES 1 LOAF (12 SLICES) Fragrant, slightly dense, and pleasantly sweet, this loaf is great for toast-and snacking. 1. Spread 3/4 cup oats on microwave-safe plate. Microwave on high power 1 1/2 to 2 minutes (stop to stir every 30 seconds), or until oats are fragrant and lightly toasted. Cool. 2. Mix 1 1/2 cups water with 1 cup ice cubes in bowl. Combine 3 1/4 cups flour, salt, yeast, and toasted oats in separate bowl. Measure 1 1/2 cups ice water, and combine with honey and oil in third bowl. Vigorously stir honey mixture into flour mixture. (Dough should be slightly stiff; stir in just enough additional flour to stiffen dough slightly, if necessary.) Brush top of dough with oil. Cover bowl with plastic wrap, and let rise at room temperature 8 to 12 hours (first rise). 3. Vigorously stir dough, scraping down bowl sides. Stir in remaining 1/4 cup flour. Stir in more flour if dough is at all soft, to have stiff but still stirrable dough. Oil 9 x 5-inch loaf pan, transfer dough to pan, and smooth surface with spatula or well-oiled fingertips. Press remaining 1/4 cup oats on top of loaf. Cover with plastic wrap oiled on side facing dough. 4. Let dough rise 1 1/4 to 2 1/2 hours at room temperature (second rise). Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1 1/2 hours for accelerated rise; for extended rise, refrigerate up to 48 hours, then set out at room temperature. 5. Preheat oven to 375F. Remove plastic wrap, and bake loaf 30 to 35 minutes, or until top is well browned. Cover with foil, and bake 25 to 30 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles. Bake 5 minutes more to ensure doneness. Cool on wire rack. PER SLICE: 239 CAL; 6 G PROT; 6 G TOTAL FAT (<1 G SAT FAT); 39 G CARB; 0 MG CHOL; 340 MG SOD; 2 G FIBER; 9 G SUGARS Source: "Vegetarian Times Magazine, February 2010, page 46" Copyright: "(c) 2010 Vegetarian Times (ISSN 0164-8497)" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v110.n004 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved