Date: Mon, 10 Jan 2011 08:46:11 GMT -------------- BEGIN bread-bakers.v111.n002 -------------- 001 - dmrogers218@comcast.net - Re: Whole Foods cranberry bread 002 - lobo Subject: re: Zelten Brot Date: Mon, 03 Jan 2011 15:11:35 -0700 This sounds really good, but what size loaves (in inches or centimeters, please) are you talking about? 8-9 medium loaves (I'm guessing medium is about 4" x 4" x 8") seems like too many for the amount of flour given. Thanks ... Lois --------------- MESSAGE bread-bakers.v111.n002.3 --------------- From: lobo Subject: small grain grinder (coffee grinder) Date: Sun, 09 Jan 2011 13:44:34 -0700 I bake 4 loaves of bread about every 3 weeks, so I do not need to grind very much whole grain. I was using a small coffee grinder until it started to break and leave small bits of plastic in the flour. I recently bought a Black and Decker coffee grinder, model CBM210 (stainless steel burr mill) and it works well. It's fairly easy to clean and has settings from fine to coarse. It's about twice as big as my old Cafemill grinder (which has a footprint about the size of a coffee cup), but not so much bigger as to be a storage problem. So far, it's done well with wheat, spelt, flax and barley. It's not good with soybeans ... gets clogged up, probably due to moisture in the beans. Just thought I'd pass this on if anyone else is interested in small grinding capability. Lois --------------- MESSAGE bread-bakers.v111.n002.4 --------------- From: Reggie Dwork Subject: new theme breads Date: Sun, 09 Jan 2011 19:24:34 -0800 I think we are due for a change from zucchini breads to muffins. So lets see what muffins you share with all of us. Here are a couple to get us started. * Exported from MasterCook * Fruit Muffins Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup wheat germ 1/4 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 cup blueberry 1/2 cup corn syrup -- or honey 3/4 cup skim milk 1 cup applesauce 1 cup bran flakes cereal -- crushed 2 egg whites FOR BANANA VARIATION: follow recipe, but use 1 cup milk and 1 mashed banana. If the mixture is a little dry, add a little more milk. Preheat oven to 400F. Coat 12 muffin cup with nonstick spray. In a large mixing bowl, combine flour, wheat germ, sugar, baking powder, salt, cinnamon, and blueberries. In small bowl, combine corn syrup, milk, applesauce, branflakes, and egg whites. Stir liquid ingredients into dry ingredients just enough to moisten, about 20 strokes. Pour into muffin cup and bake for 20-25 minutes or until brown and a toothpick inserted comes out relatively clean. let cool for one minute and remove from muffin cup. Then, let cool completely. Source: "mardiweb.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 1g Fat (4.2% calories from fat); 7g Protein; 59g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 413mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. NOTES : Amount Per Serving: Calories 268 - Calories from Fat 10 Percent Total Calories From: Fat 4%, Protein 10%, Carbohydrate 87% Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 373mg, Total Carbohydrate 58g, Dietary Fiber 1g, Sugars 0g, Protein 6g, ***************** * Exported from MasterCook * Bran Refrigerator Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup whole bran cereal 1/3 cup oat bran 2/3 cup boiling water 1/2 cup skim milk 2 egg whites -- beaten 2 tablespoons cooking oil 1 cup all-purpose flour 1/4 cup packed brown sugar 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon salt Stir together bran cereal and oat bran in boiling water. Stir in milk, egg whites and oil. In another bowl stir together flour, brown sugar, baking powder, cinnamon and salt; add to cereal mixture until just moistened. Can be stored in a covered container in the refrigerator for up to 1 week. Spray muffin cups with nonstick cooking spray. Fill muffin cups 2/3 full and bake at 400F for 20 minutes or until a toothpick inserted comes out clean. Remove from pans. Amount Per Serving: Calories 99 - Calories from Fat 25, Calories From: Fat 25%, Protein 12%, Carbohydrate 63%, Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 133mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 3g - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 3g Fat (21.7% calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 156mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v111.n002 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved