Date: Sat, 25 Dec 2010 02:07:58 GMT -------------- BEGIN bread-bakers.v110.n044 -------------- 001 - John Hileman Subject: English Muffins Date: Sun, 19 Dec 2010 21:13:21 -0500 In response to C Dery, I can't provide a positive response, but I can say do not like Alton Brown's recipe, http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe/index.html. I still like Thomas's. --------------- MESSAGE bread-bakers.v110.n044.2 --------------- From: Jeff Dwork Subject: server move delayed Date: Fri, 24 Dec 2010 17:27:25 -0800 We'll do the server move this coming week - last week was way too busy. Jeff --------------- MESSAGE bread-bakers.v110.n044.3 --------------- From: "Margaret Cope" Subject: Muffins Date: Sun, 19 Dec 2010 10:53:00 -0400 I am now using the 5 minute Artisan recipe...and when I want English muffins I let it come to room temp. Then take out some...form the muffins...let rise on parchment dusted with corn meal...and I have rings so the muffins rise in them. Sprinkle top with corn meal. When risen enough I cook them on preheated griddle on my cooktop. They are really good I am told. This current batch had 1/2 cup whole wheat and 1/2 triticale flour. I use a big spatula to lift them onto the griddle. Bake about 5 minutes on a side...Let cool before splitting. My son and one of his barn helpers told me this AM that they "were really good". Now would I make cinnamon raisin muffins. You can also watch them being made on a Culinary Institute site which led me down this path. --------------- MESSAGE bread-bakers.v110.n044.4 --------------- From: Anita Dunford Subject: Corn and Soy Allergy Date: Sun, 19 Dec 2010 11:57:59 -0600 Hi All. Do you have any corn free and soy free bread recipes to share please? Best wishes Anita. [Editor's note: most of the recipes on this list are free of both corn and soy. Look at the website - http://www.bread-bakers.com/ in the "browse digests" or "download recipes" sections. -- Reggie] --------------- MESSAGE bread-bakers.v110.n044.5 --------------- From: dmrogers218@comcast.net Subject: Re: English Muffins Date: Sun, 19 Dec 2010 14:27:23 +0000 (UTC) For CC looking for English Muffin recipe. I've not tried these yet but everything I've ever made by Alton Brown has turned out exactly as it should. deb in Georgia English Muffins Alton Brown/FoodTV 1/2 cup non-fat powdered milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon shortening 1 cup hot water 1 envelope dry yeast 1/8 teaspoon sugar 1/3 cup warm water 2 cups all-purpose flour, sifted Non-stick vegetable spray Special equipment: electric griddle, 3-inch metal rings In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes. Preheat the griddle to 300 degrees F. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve. "Until one has loved an animal, part of their soul remains unawakened." Anatole France [Editor's note: according to , a #20 ice cream scoop is 2 1/8 inch in diameter and holds 1 3/4 fl. oz. -- Jeff] --------------- MESSAGE bread-bakers.v110.n044.6 --------------- From: dmrogers218@comcast.net Subject: Scone recipe. Not tried. Date: Sun, 19 Dec 2010 14:21:02 +0000 (UTC) I haven't tried these. Just saw them on Mad Hungry/Hallmark TV this week and plan to try them soon. deb in Georgia Not Your Coffee Shop Scones Source: "Mad Hungry" by Lucinda Scala Quinn Makes 12 scones 3 1/2 cups all-purpose flour, plus more if needed 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon coarse salt 1 cup buttermilk 1 large egg 2 tablespoons sugar, plus more for sprinkling 8 tablespoons (1 stick) unsalted butter, melted, plus more for glazing 1/3 cup currants or other dried fruit, cut into pieces Preheat the oven to 400 degrees Fahrenheit. Butter or line 2 rimmed baking sheets. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat together the buttermilk, egg, and sugar. Stir two thirds of the flour mixture into the buttermilk mixture. Gradually add the melted butter, incorporating it thoroughly into the mixture. Stir in the remaining flour mixture and the currants. The dough should be slightly stiff. Add a little more flour if needed. Turn the dough out onto a clean, well-floured surface and gently knead for under a minute. (Overkneading the dough will make it tough.) Separate the dough into 3 equal parts. Shape each part into a thick 5-inch circle. With a sharp knife, cut the circles into quarters. Arrange the wedges on the prepared baking sheets, spacing them about an inch apart. Brush with some melted butter and generously sprinkle with sugar. Bake for 20 to 25 minutes, until lightly browned on top. Serve warm or at room temperature. --------------- MESSAGE bread-bakers.v110.n044.7 --------------- From: Reggie Dwork Subject: Merry Christmas Date: Fri, 24 Dec 2010 17:43:56 -0800 Jeff and I would like to wish all of you a very Merry Christmas. We hope those of you who celebrate get all you wish for. For those of you who don't celebrate -- have a nice day too. Here is a recipe that will be nice for a Christmas breakfast ... or ... any day, for any reason. We will see yo9u after Christmas. Reggie and Jeff * Exported from MasterCook * Bread, Cinnamon Bun Recipe By :Melanie Barnard Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Desserts Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1/4 cup sugar 1/3 cup chopped toasted walnuts 1 1/2 teaspoons ground cinnamon Bread: 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1 cup sugar 1/4 cup unsalted butter -- softened 1 egg 1 1/4 teaspoons vanilla extract 3/4 cup whole milk Icing: 1 cup powdered sugar 1/4 teaspoon vanilla extract 1 tablespoon whole milk -- to 2 T 3 tablespoons chopped toasted walnuts -- *see Note 1. Heat oven to 350F. Spray 8x4" loaf pan with cooking spray. Combine all filling ingredients in small bowl. 2. Whisk flour, baking powder, baking soda and salt in medium bowl. 3. Beat 1 cup sugar and butter in large bowl at medium speed 3 minutes or until light and fluffy. Beat in egg and 1 1/4 teaspoons vanilla until smooth and well-blended. At low speed, beat in flour mixture in 3 parts alternately with 3/4 cup milk, beginning and ending with flour mixture. 4. Spread one-third of the batter in pan; sprinkle with half of the filling. Top with half of the remaining batter, spreading gently. Sprinkle with remaining filling. Spread with remaining batter. Gently run thin knife through batter to swirl. 5. Bake 50 to 55 minutes or until golden brown and skewer inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. 6. Whisk powdered sugar, 1/4 teaspoon vanilla and 1 tablespoon of the milk in small bowl, adding additional milk for desired consistency. Drizzle over top of bread, allowing to drip down sides. Sprinkle with remaining 3 tablespoons walnuts; press into icing. Let stand until set. (Bread can be made 3 days ahead. Cover and store at room temperature.) 1 (14-slice) loaf TIP *To toast walnuts, place on baking sheet; bake at 350F. for 6 to 8 minutes or until pale brown. PER SLICE: 235 calories, 7 g total fat (3 g saturated fat), 3 g protein, 40 g carbohydrate, 25 mg cholesterol, 130 mg sodium, 1 g fiber Description: "Love cinnamon rolls but don't have the time to mix, knead, let rise and bake? Make this fun and delicious quick bread instead! It's perfect for gift-giving or your own breakfast table." Source: "cookingclub.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 7g Fat (26.2% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 202mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates. --------------- END bread-bakers.v110.n044 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved