Date: Mon, 8 Aug 2011 02:09:06 GMT -------------- BEGIN bread-bakers.v111.n032 -------------- 001 - dianamp@comcast.net - Re: bread with beans 002 - Reggie Dwork Subject: White Chocolate Bread Date: Wed, 03 Aug 2011 08:41:34 -0700 * Exported from MasterCook * Bread, White Chocolate Recipe By : Serving Size : 12 Preparation Time :0:05 Categories : Bread Machine Bread-Bakers Mailing Li= st Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water 1 cup warm milk 1 egg 1/4 cup butter -- softened 3 cups bread flour 2 tablespoons brown sugar 2 tablespoons white sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 ounce active dry yeast 1 cup white chocolate chips Place all ingredients (except white chocolate chips) in the pan of=20 the bread machine in the order recommended by the manufacturer.=20 Select cycle; press Start. If your machine has a Fruit setting, add=20 the white chocolate chips at the signal, or about 5 minutes before=20 the kneading cycle has finished. Per Serving Calories: 277 | Total Fat: 10.5g Yield 1 - 1 1/2 pound loaf Description: "Sweet white bread with a hint of cinnamon. We usually serve it=20 for breakfast" Source: "allrecipes.com" Start to Finish Time: "3:00" - - - - - - - - - - - - - - - - -= - - Per Serving (excluding unknown items): 295 Calories; 11g Fat (33.8%=20 calories from fat); 7g Protein; 41g Carbohydrate; trace Dietary=20 Fiber; 31mg Cholesterol; 261mg Sodium. Exchanges: 2 Grain(Starch);=20 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n032.3 --------------- From: Reggie Dwork Subject: Potato-Rosemary Bread Date: Wed, 03 Aug 2011 08:45:36 -0700 * Exported from MasterCook * Bread, Potato-Rosemary Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread Machine Bread-Bakers Mailing Li= st Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons butter -- or margarine 3 cups Better for Bread(tm) flour 1/2 cup Potato Buds(r) mashed potatoes -- mashed 1 tablespoon dried rosemary leaves -- dry 1 tablespoon sugar 1 1/2 teaspoons salt 2 teaspoons fast-acting dry yeast -- or bread machine yea= st 1. Measure carefully, placing all ingredients in bread machine pan=20 in the order recommended by the manufacturer. 2. Select Basic/White cycle. Use Medium or Light crust color. Remove=20= baked bread from pan; cool on cooling rack. 1 loaf , 12 slices Description: "Make potato bread the easy way. The secret is using mashed=20 potato mix and letting your bread machine do all the work!" Source: "bettycrocker.com" Start to Finish Time: "3:40" - - - - - - - - - - - - - - - - -= - - Per Serving (excluding unknown items): 145 Calories; 2g Fat (14.5%=20 calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber;=20 5mg Cholesterol; 290mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0=20 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n032.4 --------------- From: Reggie Dwork Subject: Chive Cheese Biscuits Date: Wed, 03 Aug 2011 08:48:35 -0700 * Exported from MasterCook * Biscuits, Chive Cheese Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing Li= st Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt 3/4 cup shredded Cheddar cheese 1/2 cup shortening 3/4 cup milk 1/3 cup snipped chives In a bowl, combine the flour, baking powder, cream of tartar and=20 salt. Cut in cheese and shortening until mixture resembles coarse=20 crumbs. Stir in milk and chives until moistened. Turn onto a lightly floured surface; gently knead 8-10 times. Roll to=20= 3/4" thickness; cut with a 2-1/2". biscuit cutter. Place on an=20 ungreased baking sheet. Bake at 400F for 13-15 minutes or until golden brown. Serve warm. Yield 12 servings Source: "allrecipes.com" - - - - - - - - - - - - - - - - -= - - Per Serving (excluding unknown items): 190 Calories; 12g Fat (54.8%=20 calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber;=20 9mg Cholesterol; 263mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean=20= Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrate= s. --------------- MESSAGE bread-bakers.v111.n032.5 --------------- From: Reggie Dwork Subject: Lemon Pepper Crisps Date: Wed, 03 Aug 2011 08:50:16 -0700 * Exported from MasterCook * Crisps, Lemon Pepper Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing Li= st Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1 cup packed fresh parsley leaves -- finely chopped= 1 tablespoon grated lemon peel 1 1/2 teaspoons baking powder 1/4 teaspoon coarsely ground black pepper 2 1/2 teaspoons kosher salt 2 tablespoons olive oil 1. In medium bowl, stir flour, parsley, lemon peel, baking powder,=20 pepper, and 2 teaspoons salt. Add 3/4 cup water; stir until dough=20 comes together in a ball. With hand, knead dough in bowl until=20 smooth, about 2 minutes. Divide dough in half; cover each half with=20 plastic wrap and let rest 10 minutes. 2. Preheat oven to 350F. On floured surface, with floured rolling=20 pin, roll half of dough into paper-thin rectangle, about 18" by 12"=20 (don't worry if edges are irregular). With pizza wheel or sharp=20 knife, cut dough lengthwise in half to form two 18" by 6" rectangles.=20= Cut rectangles crosswise into 2" wide strips. 3. Transfer strips to 2 ungreased large cookie sheets (it's alright=20 if dough stretches a little); let rest 10 minutes. With pastry brush,=20= brush strips lightly with 1 tablespoon olive oil; sprinkle with 1/4=20 teaspoon salt. 4. Place cookie sheets on 2 oven racks. Bake strips 15 to 18 minutes=20= until lightly browned, rotating cookie sheets between upper and lower=20= racks halfway through baking time. Immediately remove crisps to wire=20= racks to cool. 5. Repeat with remaining dough, oil, and salt. Store crisps in=20 tightly covered container to use within 2 weeks. Makes 3 dozen crisps. Each crisp: About 35 calories, 1 g protein, 6 g carbohydrate, 1 g=20 total fat (0 g saturated), mg cholesterol, 90 mg sodium. Source: "Good Housekeeping, Feb 1998" - - - - - - - - - - - - - - - - -= - - Per Serving (excluding unknown items): 36 Calories; 1g Fat (21.2%=20 calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber;=20= 0mg Cholesterol; 152mg Sodium. Exchanges: 1/2 Grain(Starch); 0=20 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v111.n032 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved