Date: Mon, 13 Dec 2010 00:42:26 GMT -------------- BEGIN bread-bakers.v110.n042 -------------- 001 - dmrogers218@comcast.net - Re: Lodge cast iron 002 - jweissmn@his.com - More on bagels 003 - "C Snyder" Subject: Whole Wheat Bread - Light Date: Mon, 6 Dec 2010 08:17:46 -0700 I have never posted so I guess it's time. I use this recipe weekly. I grind my own wheat and use my Kitchenaid to mix. The vital gluten makes it rise better and makes a lighter loaf. The crust is really good when toasted. Chris Snyder Bread Recipe 2 Tbsp active dry yeast 3 Cups Water 3 Tbsp Oil 3 egg 3 tsp salt 9 Cups Flour (I use fresh ground whole wheat.) 1.5 cups Splenda or sugar 1 cup vital gluten 1. Dissolve yeast in warm water. 2. Mix oil, eggs, salt, and sugar into yeast mixture. Then mix in the vital gluten well. 3. Add flour a little bit at a time. Knead for 25 minutes or as long as your mixer can knead it. You want the dough to be firm but still to stick slightly to your fingers a little when you pinch it. 4. Allow to raise in a draft free place for 60 minutes or until doubled. Punch down and raise for a second time 25 minutes. or until doubled or is level with the top of the loaf pan. 5. Shape into 3 loaf pans. I prefer glass or stoneware. Allow to raise a third time for 25 minutes or till the bread is level with the top of the loaf pan. 6. Bake at 350F for 40-45 minutes. A tray of water needs to be in the oven to make the crust right. 7. Remove from oven and turn from pans. 8.. Coat with oil. I use olive oil. Can be sliced after about 10 minutes. Can be frozen. 9. If I want cracked wheat, I crack the wheat or just get cracked wheat and use 3 Cups soaked in 2 cups of boiling water for 30 minutes. Add just before the flour. Servings: 48 Yield: 3 Loaves Oven Temperature: 350F --------------- MESSAGE bread-bakers.v110.n042.4 --------------- From: Kathleen Subject: Zucchini Bread Date: Mon, 06 Dec 2010 12:04:36 -0500 Zucchini bread recipes often have tons of oil in them. I've seen some with 1 cup of oil. This recipe, which I've made, has 6 tablespoons oil for two loaves. I made it with 1/2 cup Egg Beaters instead of the eggs. kathleen Zucchini Bread Recipe By :Getting Your Z's by Kimberly Ahto Serving Size : 24 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups shredded zucchini -- (about 3 medium) 4 cups all-purpose flour 1 cup granulated sugar -- PLUS 2 tablespoons granulated sugar -- divided 1/2 cup chopped walnuts -- toasted 1/4 cup packed brown sugar 5 teaspoons baking powder 1 tablespoon grated lemon rind 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 1/2 cups skim milk 6 tablespoons vegetable oil 2 teaspoons vanilla extract 2 large eggs Cooking spray Preheat oven to 350F. Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside. Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 by 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Yield: 24 servings (serving size: 1 slice [12 slices per loaf]). CALORIES 183 (28% from fat); FAT 5.6g (sat 0.8g, mono 3g, poly 1.4g); PROTEIN 4g; CARB 29.6g; FIBER 0.8g; CHOL 19mg; IRON 1.4mg; SODIUM 64mg; CALC 89mg Source: "Cooking Light Magazine, July 1997, page 100" Copyright: "1997, by Southern Living, Inc." Yield: "24 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 6g Fat (27.2% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 162mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n042.5 --------------- From: Kathleen Subject: Zucchini-Lemon Muffins Date: Mon, 06 Dec 2010 12:08:55 -0500 This zucchini muffin recipe, which I've made, has a nice lemony flavor. kathleen Zucchini-Lemon Muffins Recipe By :Fast Baking: Rise and Shine, by Susan S. Bradley Serving Size : 0 Preparation Time :0:00 Categories : Breads, Quick Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 2 teaspoons grated lemon rind 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup coarsely shredded zucchini 3/4 cup skim milk 3 tablespoons vegetable oil 1 egg Vegetable cooking spray These Zucchini-Lemon Muffins require no kneading or rising time, and they pack a nutritional wallop. Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400F for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack. Yield: 1 dozen (serving size: 1 muffin). CALORIES 147 (26% from fat); PROTEIN 3.1g; FAT 4.3g (sat 0.8g, mono 1.2g, poly 1.9g); CARB 24.3g; FIBER 0.6g; CHOL 18mg; IRON 1.1 mg; SODIUM 62mg; CALC 69mg Source: "Cooking Light Magazine, June 1995, page 123" Copyright: "(c) 1995, by Southern Living, Inc." Yield: "1 dozen" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v110.n042.6 --------------- From: Reggie Dwork Subject: a bread and a biscuit Date: Sun, 12 Dec 2010 13:36:46 -0800 Bread, Cranberry Wheat Recipe By : Serving Size : 15 Preparation Time :0:05 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruits Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 1/3 cup honey 2 tablespoons butter -- softened 2 cups bread flour 1 1/4 cups whole wheat flour 1 1/2 teaspoons salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 teaspoons active dry yeast 1 cup sweetened dried cranberries 1. Place all ingredients (except cranberries) in the pan of the bread machine in the order recommended by the manufacturer. Select Sweet Bread cycle; press Start. 2. If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished Per Serving Calories: 165 | Total Fat: 2.1g | Cholesterol: 4mg Yield 1 - 2 pound loaf Description: "A scrumptious, wholesome bread that's sweetened with honey and packed with cranberry flavor" Source: "allrecipes.com" Start to Finish Time: "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 2g Fat (13.1% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 231mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. *********** Biscuits, Raisin Tea Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Biscuits Bread-Bakers Mailing List Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup raisins 1 cup hot water 3 1/4 cups all-purpose flour 3 tablespoons white sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup cold butter -- cut into pieces 1 cup milk 1 egg 1 tablespoon water 1. Preheat an oven to 375F (190C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper. 2. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1" thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit. 3. Bake in the preheated oven until golden brown, about 15 minutes. Per Serving Calories: 416 | Total Fat: 19g | Cholesterol: 71mg Description: "Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon." Source: "allrecipes.com" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 421 Calories; 19g Fat (41.2% calories from fat); 8g Protein; 55g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 519mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. NOTES : We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. Recipe works perfectly in both options. --------------- MESSAGE bread-bakers.v110.n042.7 --------------- From: Reggie Dwork Subject: 2 zucchini breads Date: Sun, 12 Dec 2010 13:34:51 -0800 Zucchini Bread, Chocolate Wave Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Chocolate/Cocoa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup shortening 1 1/3 cups white sugar 2 eggs 1 1/2 cups grated zucchini 1/3 cup water 1 teaspoon vanilla extract 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon pumpkin pie spice 1/3 cup chopped walnuts 3 tablespoons unsweetened cocoa powder 1/3 cup mini semi-sweet chocolate chips 1. Preheat oven to 350F (175C). Grease one 9 x 5" loaf pan. 2. In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts. 3. Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter. 4. Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator. Per Serving Calories: 218 | Total Fat: 6.9g | Cholesterol: 35mg Description: "This bread is moist and chocolatey, with a neat layered look." Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 10g Fat (34.1% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 218mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 1 1/2 Other Carbohydrates. *********** Zucchini Pineapple Bread Recipe By : Serving Size : 24 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1 1/2 cups white sugar 2 teaspoons vanilla extract 1 cup vegetable oil 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 8 ounces crushed pineapple -- canned, drained 2 cups grated zucchini 3 cups all-purpose flour 1 teaspoon salt 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1. Combine flour, baking powder, baking soda, and salt. 2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5" loaf pans. 3. Bake at 350F (175C) for 1 hour. Cool on wire racks. Per Serving Calories: 208 | Total Fat: 10.2g | Cholesterol: 35mg Source: "allrecipes.com" Start to Finish Time: "1:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 10g Fat (43.6% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v110.n042 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved