Date: Sun, 19 Dec 2010 08:41:17 GMT -------------- BEGIN bread-bakers.v110.n043 -------------- 001 - Reggie Dwork - English Muffin Recipe 004 - Reggie Dwork Subject: 2 more zucchini uses Date: Fri, 17 Dec 2010 16:55:21 -0800 Do you have any zucchini breads, rolls, scones etc to share?? Please post them to the list. * Exported from MasterCook * Zucchini Muffins, Carrot Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup old-fashioned oatmeal -- or quick-cooking 3/4 cup packed brown sugar 3 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 2/3 cup skim milk 3 tablespoons canola oil -- or soybean oil 2 egg whites -- 1/4 cup fat-free cholesterol-free egg product or 1 egg 1 cup finely shredded carrots -- (1 1/2 medium) 1/2 cup shredded unpeeled zucchini -- (1 small) 1. Heat oven to 400F. Spray 12 medium muffin cups, 2 1/2 x 1 1/4", with cooking spray, or line with paper baking cups and spray paper cups with cooking spray. 2. Mix flour, oats, brown sugar, baking powder, cinnamon and salt in large bowl. Stir in milk, oil and egg whites all at once just until flour is moistened. Fold in carrots and zucchini. Divide batter evenly among muffin cups. 3. Bake 16 to 21 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Source: "bettycrocker.com" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 4g Fat (18.9% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 189mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 1 Serving (1 Muffin)Calories 170(Calories from Fat 5),Total Fat 1/2g(Saturated Fat 0g,Trans Fat 0g),Cholesterol 0mg;Sodium 200mg;Total Carbohydrate 36g(Dietary Fiber 2g,Sugars 15g),Protein 4g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;0 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet. --------------- MESSAGE bread-bakers.v110.n043.2 --------------- From: Reggie Dwork Subject: Panettone Muffins Date: Sun, 12 Dec 2010 19:24:42 -0800 Since it is getting close to Christmas I thought I better get this recipe out so if any of you want to make it you will have time. Might have to substitute a couple of the ingredients. * Exported from MasterCook * Muffins, Panettone Recipe By :King Arthur Flour Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Ethnic Holidays Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fruitcake fruit blend -- (8 - 9 oz), NOTE 1/4 cup apple juice -- (2 oz), orange juice, rum, or a mixture 1/4 cup butter -- (2 oz) 2 tablespoons vegetable oil -- (7/8 oz) 2/3 cup sugar -- (4 5/8 oz 2 large eggs 1/8 teaspoon Fiori di Siclia -- to 1/4 ts, NOTE, to taste 1 teaspoon vanilla extract 2 tablespoons King Arthur Cake Enhancer -- (1/2 oz), opt, for extra moisture 2 teaspoons baking powder 1/2 teaspoon salt 2 1/4 cups King Arthur Unbleached All-Purpose flour -- (9 1/2 oz) 2/3 cup milk -- (5 3/8 oz) 2 tablespoons coarse white sparkling sugar -- (1 1/8 oz), for topping, NOTE Mix the dried fruit and liquid in a bowl. Cover the bowl, and let the fruit sit overnight. Or speed up the process by heating fuit and liquid in the microwave till very hot, then cooling to lukewarm/room temp, about 1 hr. Preheat the oven to 375F. Lightly grease a standard muffin tin, or line with papers. Beat together the butter, vegetable oil and sugar till smooth. Add the eggs, beating to combine. Stir in the Fiori and vanilla. Whisk toogether the Cake Enhancer, baking powder, salt, and flour. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the flour. Stir in the fruit, with any remaining liquid. Spoon the batter evenly into the prepared pan, filling the cups quite full. Sprinkle the tops of the muffins generously with the coarse sugar. Bake the muffins for 18 - 20 min, or until they're a sunny gold color on top, and a cake tester inserted in the middle of one of the center muffins comes out clean. Remove them from the oven, and transfer to a rack to cool. Makes 12 muffins Description: "These tender golden muffins mimic the flavor of Italy's classic Christmas bread, panettone." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 8g Fat (31.9% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : Fruitcake fruit blend - apricots, golden raisins, dates, diced pineapple and cranberries from King Arthur Flour Fiori di Siclia is available from King Arthur Flour Sparkling sugar is from King Arthur Flour --------------- MESSAGE bread-bakers.v110.n043.3 --------------- From: C Dery Subject: English Muffin Recipe Date: Mon, 13 Dec 2010 09:11:35 -0800 I'm looking for an English Muffin Recipe recommendation. I've lots of recipes but no idea how to judge one from another. Has anyone made them and been happy with the result? CC --------------- MESSAGE bread-bakers.v110.n043.4 --------------- From: Reggie Dwork Subject: Easy Cinnamon Bread Date: Mon, 13 Dec 2010 18:46:30 -0800 * Exported from MasterCook * Bread, Easy Cinnamon Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups King Arthur Unbleached All-Purpose Flour -- or Perfect Pastry Blend, (12 3/4 oz) 1/2 cup sugar -- (3 1/2 oz) 2 teaspoons instant yeast 1 teaspoon Vietnamese cinnamon 1 teaspoon salt 1 teaspoon baking powder -- (8 oz) 1 cup warm milk -- (8 oz) 1/4 cup butter -- melted, (1/2 stick, 4 oz) 1 large egg 1 cup cinnamon chips -- (6 oz) or (cinnamon Flav-R-Bites 5 oz) cinnamon sugar -- for topping 1) In a large bowl, mix together the flour, sugar, yeast, cinnamon, salt, and baking powder. 2) In a separate bowl, whisk together the milk, butter, and egg. 3) Combine the wet and dry ingredients, beating until smooth. 4) Stir in the cinnamon chips or Flav-R-Bites. Let the batter rest at room temperature for 1 hour, covered. Towards the end of the rest, preheat the oven to 350F. 5) Spoon the batter into a greased 8 1/2" x 4 1/2" loaf pan. Sprinkle the top with cinnamon-sugar. 6) Bake the bread for 35 to 40 minutes, until it tests done; a cake tester inserted into the center will come out clean. 7) Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a rack to cool completely. Note: Don't slice the bread while it's hot! It'll slice much better when it's completely cool. Yield: 1 loaf. Source: "King Arthur Flour Co." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 4g Fat (23.6% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n043.5 --------------- From: Jeff Dwork Subject: list mechanics Date: Sun, 19 Dec 2010 00:22:06 -0800 We're moving bread-bakers.com to a new server this week (I hope). If it all goes right, nothing will change. But it's not possible to test everything before the change, so if you email something to bread-bakers and it bounces back, just try sending it again after a day or so. Thanks, Jeff --------------- END bread-bakers.v110.n043 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved