Date: Mon, 11 Jul 2011 00:05:45 GMT -------------- BEGIN bread-bakers.v111.n028 -------------- 001 - Jolie Siebold Zimmer Subject: Bavarian rye bread and whole wheat roll recipes Date: Sun, 3 Jul 2011 06:36:14 -0700 (PDT) I just returned from a trip that included Munich and Vienna and would like to duplicate two wonderful breads I had there. All the rye breads I tasted were delicious, some with a sour tang and some not. The other wonderful treat at the bakerei was a squarish whole wheat roll with all manner of seeds on top. Thanks so much! Jolie --------------- MESSAGE bread-bakers.v111.n028.2 --------------- From: Reggie Dwork Subject: Sesame-Cornmeal Crackers Date: Sat, 09 Jul 2011 11:43:40 -0700 * Exported from MasterCook * (Bread), Sesame-Cornmeal Crackers Recipe By : Serving Size : 200 Preparation Time :0:30 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sesame seeds 3 cups all-purpose flour 1 cup stone-ground white cornmeal 1 tablespoon kosher salt 3/4 cup peanut oil 3/4 cup water -- plus 1 tablespoon 2 tablespoons water 1. In a spice mill, grind 1/4 cup of the sesame seeds to a fine powder. In afood processor, pulse the ground sesame seeds with the flour, cornmeal and salt. Add the oil and process until the mixture resembles moist sand. Add the water all at once and pulse just until incorporated. Turn the dough out onto an unfloured work surface and knead just until smooth. Wrap the dough in plastic and let rest for 15 minutes. 2. Preheat the oven to 375F. Divide the dough into 4 pieces. On a lightly floured surface, roll out 1 piece of dough 1/8" thick; keep the rest wrapped. Sprinkle 1 tablespoon of the sesame seeds over the dough and press them into the pastry with a rolling pin. Cut the pastry into 1" squares and transfer to ungreased baking sheets. Repeat with the remaining dough and sesame seeds. 3. Bake the crackers in the upper and lower thirds of the oven for 20 minutes, or until golden and crisp, shifting the pans from top to bottom and front to back halfway through. Let the crackers cool completely on the baking sheets. 4. MAKE AHEAD The sesame-cornmeal crackers can be stored in an airtight container at room temperature for up to 5 days or frozen for 1 month. Makes about 200 1" crackers Description: "These sesame crackers are a savory version of the traditional sweet benne (sesame) wafers that are popular throughout the South." Source: "Food & Wine, Nov 2002" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; 1g Fat (49.2% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v111.n028.3 --------------- From: Reggie Dwork Subject: Blueberry Muffins with a Twist Date: Sat, 09 Jul 2011 11:45:13 -0700 * Exported from MasterCook * (Breads), Blueberry Muffins with a Twist of Lemon Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup uncooked rolled oats 1/4 cup packed brown sugar 1 divided baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon -- divided 1/4 teaspoon salt 8 ounces lemon-flavored low-fat yogurt 2 egg whites -- or 1/4 cup cholesterol-free egg substitute 1 tablespoon vegetable oil 1 teaspoon grated lemon peel 1 teaspoon vanilla 1 cup blueberries -- fresh or frozen 1 tablespoon granulated sugar 1 tablespoon sliced almonds -- optional 1. Preheat oven to 400F. Spray 12 (2 1/2") muffin cups with nonstick cooking spray. 2. Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt in large bowl. 3. Combine yogurt, egg substitute, oil, lemon peel and vanilla in small bowl; stir into flour mixture just until blended. Gently stir in blueberries. Spoon mixture into muffin cups. 4. Mix granulated sugar, remaining 1/4 teaspoon cinnamon and almonds in small bowl. Sprinkle over muffin mixture. 5. Bake 18 to 20 minutes or until lightly browned and wooden pick inserted into centers comes out clean. Cool slightly before serving. Makes 12 servings Cal 125, CalFF 14%, Fat 2 g, Sat Fat 0 g, Pro 3 g, Carb 24 g, 1 mg, Sod 198 mg, Fiber 1 g - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 2g Fat (17.5% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 215mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n028.4 --------------- From: Reggie Dwork Subject: Banana Chocolate Chip Muffins Date: Sat, 09 Jul 2011 11:47:49 -0700 * Exported from MasterCook * Banana Chocolate Chip Muffins (Lighten Up version) Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup bananas -- 2, mashed, ripe 2/3 cup packed dark brown sugar 6 ounces low-fat banana yogurt -- (1 container) 1 teaspoon vanilla extract 1 egg 1 egg white 1/2 cup lowfat 1% milk -- plus 1 tablespoon low-fat (1%) milk 2 tablespoons mini chocolate chips -- chopped 2/3 cup confectioner's sugar Preheat oven to 350F. Coat 12 muffin cups with cooking spray. Combine flour, baking tsp powder, baking soda and salt; reserve. On medium speed, beat bananas, brown sugar, yogurt and vanilla until blended. Beat in egg and egg white. On low speed, alternately beat in flour mixture with 1/2 cup milk until just combined. Stir in chips. Divide batter among muffin cups. Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer from pans to rack; cool completely. Combine confectioners' sugar and remaining 1 Tbsp milk until smooth; drizzle over muffins. Lighten Up version per muffin: 194 calories; 2 g. fat servings 12 cal 194; pro 4g; fat 2g; sat fat 1g; trans fat 0g. carbs 42 g; sod 261 mg; fiber 1g; sugar 25 g Description: "You'll go bananas for our moist, sweet muffins that have all the richness of the classic but just a smidgen of the fat!" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 2g Fat (7.2% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. --------------- END bread-bakers.v111.n028 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved