Date: Sun, 20 Nov 2011 06:28:43 GMT -------------- BEGIN bread-bakers.v111.n045 -------------- 001 - LHruska816@aol.com - Holiday breads 002 - Lawrence Klevans Subject: Special Bread recepe Date: Mon, 14 Nov 2011 12:48:42 -0500 Panettone, a traditional Italian fruit bread using a bread machine 1 cup very warm water 5 Tablespoon of sugar 5 Tablespoons of butter or margarine, melted 3 Tablespoons non-fat dry milk 1/2 teaspoon salt 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1 egg 3 cups of bread flour 2 1/2 teaspoons regular yeast 2 Tablespoon pine nuts 3 Tablespoon dried or candied fruit 1/2 cup raisins soaked in rum or water, and well drained. Use the 2.0 pound "nut and fruit" bread setting with a light crust. Load the pine nuts into the dispensing ray and push the "Extra" button to have the nut dispenser open. When the dispenser opens, about 8 minutes before the end of the kneading cycle, add the candied fruit. Three minutes later add the rasins. The bread comes out of the machine very soft and needs to cool on a rack for 30 minutes. Larry Klevans --------------- MESSAGE bread-bakers.v111.n045.3 --------------- From: "Andrew Sterritt" Subject: time to bake rolls before freezing Date: Tue, 15 Nov 2011 08:16:50 +1300 I wish to partially bake dinner rolls and then freeze so that at a later date, I can then finish baking the rolls with a second baking time. In the supermarkets, you can purchase partially baked bread rolls and bread for finishing in your own oven. Could somebody be good enough to give me a guide on how long your first baking should be. Is the second baking completed with the bread frozen or must it be thawed first? Appreciate any help. Andrew. --------------- MESSAGE bread-bakers.v111.n045.4 --------------- From: Georg Robedee Subject: Recipe Post, Garbage Bread Date: Tue, 15 Nov 2011 06:32:51 -0800 (PST) Garbage Bread (Bread Machine) This is a recipe I enjoy with my bread machine. It makes one 1.5 pound loaf of bread. I do not bake in the machine. Dough: 3/4 cup water, plus 2 Tbsp water 2 Tbsp butter 3 cups flour 1 tsp salt 1/4 cup powdered milk 2 Tbsp sugar 2 tsp yeast Filling: 1 cup chopped cold cuts 1/2 cup onions 1/2 cup cubed cheese any kind Fry up ends and pieces of cold cuts from the slicer at the local Deli with some onions and set aside. I put my machine on the dough setting, when done, pull it out, let it "rest", about 5 minutes. Roll a rectangle, spread the deli mixture starting at one end, and roll the long way, then a small amount of the deli mixture again, then again until I have the bread rolled completely. Fold the ends over, place inside the bread tin, allow to rise in a warm place as usual. Bake at 390 - 425F depending on your oven for 35 minutes, or until nice and brown. Pull from the oven, knock on the bottom of the loaf to be sure it is done as you would any other loaf. Alterations: You can fill the loaf with anything, you can use leftover meatballs and sauce, you can use sausage and cheese, whatever you have in your refrigerator, and it is fun to make. Georg Robedee If I have forgotten to remind you to have a wonderful life, please do. --------------- MESSAGE bread-bakers.v111.n045.5 --------------- From: Reggie Dwork Subject: Pear and White Cheddar Quick Bread Date: Tue, 15 Nov 2011 08:14:07 -0800 * Exported from MasterCook * Bread, Pear and White Cheddar Quick Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups all-purpose flour 1/2 cup whole wheat flour -- or whole wheat pastry flour 1/4 cup toasted wheat germ -- or flax seed meal 2 teaspoons baking powder 1/4 teaspoon salt 2 cups shredded pears 1/2 cup sugar 2 eggs -- lightly beaten or 1/2 cup refrigerated or frozen egg product, thawed 1/3 cup cooking oil 1/4 cup buttermilk -- or sour milk 1/4 cup honey 1 teaspoon vanilla 1/2 cup cheddar cheese -- shredded white, (2 oz) 1 Preheat oven to 350F. Grease the bottom and 1/2" up the sides of one 9x5x3" loaf pan or two 7x3.5x2" loaf pans; set aside. In a large bowl, stir together all-purpose flour, whole wheat pastry flour, flax seed meal, baking powder, and salt. Make a well in center of flour mixture; set aside. 2 In a medium bowl, combine pears, sugar, egg product, oil, buttermilk, honey, and vanilla. Add pear mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cheese. Spoon batter into the prepared pan. 3 Bake for 55 to 60 minutes (45 to 50 minutes for the smaller pans) or until a toothpick inserted near the center comes out clean. 4 Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Variations: 5 Cinnamon, Chocolate, and Pear Quick Bread: Prepare as directed, except stir 1 teaspoon ground cinnamon into the flour mixture and substitute 1/2 cup miniature semisweet chocolate pieces for the cheese. 6 Fig, Ginger, and Pear Quick Bread: Prepare as directed, except stir 1-1/2 teaspoons finely shredded lemon peel and 1 teaspoon ground ginger into the flour mixture and substitute 1/2 cup finely snipped dried figs for the cheese. 7 Blue Cheese, Pecan, and Pear Quick Bread: Prepare as directed, except substitute 1/4 cup finely crumbled blue cheese and 1/4 cup chopped toasted pecans for the white cheddar cheese. Description: "Buttermilk and honey add sweetness to this fruity cheese bread recipe. Prepare a day ahead and serve for your next holiday brunch." Source: "BH&G" Start to Finish Time: "2:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 7g Fat (34.0% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 130mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n045.6 --------------- From: Reggie Dwork Subject: Roti Date: Tue, 15 Nov 2011 10:24:47 -0800 * Exported from MasterCook * (Bread), Roti Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 1 teaspoon oil 1/2 cup water Indian classic Bread. Mix oil with flour, adding a little bit of water gradually making a soft dough. Knead for 2 minutes. Divide into 10 even size balls. On a lightly floured surface roll out balls into circles, approximately 5" in diameter. Heat a skillet to medium heat, and when hot, put roti on it. Let it cook until an air bubble appears. Turn it over and cook other side until brown spots appear. Turn roti over, and momentarily place on an open flame. When roti puffs up like a ball, take if off the flame. Spread with ghee and serve warm. Description: "Roti is a general term for bread in India. This particular roti is the most common daily bread used." Source: "ishopindian.com" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 1g Fat (12.8% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat. NOTES : Now you can enjoy fresh, healthy, 100% whole wheat flour rotis with all your meals without the hassle. A staple in all Indian kitchens, this flat unleavened Indian bread is versatile and handy. Just heat them 20-30 seconds in the microwave or toaster-oven or on the stove-top. They contain no lard, animal products or cholesterol. Enjoy! --------------- MESSAGE bread-bakers.v111.n045.7 --------------- From: mdr-vdmschool@comcast.net Subject: Ingredient weight in bread recipes Date: Wed, 16 Nov 2011 04:53:15 +0000 (UTC) Hi, I'm relatively new to the group, and I very much appreciate all the recipes. I was wondering (I'm sure this has been brought up before) if in the recipes, people could also list the weight equivalent of the ingredients. I've found that it's much better if one goes by weight as opposed to volume. Thanks much! Mark --------------- MESSAGE bread-bakers.v111.n045.8 --------------- From: Reggie Dwork Subject: Plain Paratha (India) Date: Wed, 16 Nov 2011 17:22:48 -0800 * Exported from MasterCook * (Bread), Plain Paratha (India) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 2 tablespoons oil -- plus 1 tablespoon 1/2 tablespoon oil 1 tablespoon ghee 1/2 teaspoon salt 3 tablespoons warm water Mix 1/2 tablespoon oil, salt and wheat flour, adding a little bit of water gradually, to make a soft dough. Knead dough for 2-3 minutes. Divide into 8 portions. Take one portion and put on a lightly floured surface, roll out into a 1" circle, spread ghee and flour on top, fold into a half circle. Spread ghee and flour again, and fold into triangle. Roll it out approximately 4 " to make a larger triangle. Heat a heavy-based skillet to medium heat. Place paratha on skillet. After 10 seconds, turn it over. Spread oil over the paratha. Turn it over again, and spread oil on top. Paratha should be pinkish on both sides. Continue with other 7 parathas. Serve warm. Description: "This flat, unleavened bread is made by multi-layering dough to make a puffy, pastry-like bread." Source: "ishopindian.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 6g Fat (52.0% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 135mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fat. --------------- MESSAGE bread-bakers.v111.n045.9 --------------- From: Reggie Dwork Subject: Good Seed Bread Date: Wed, 16 Nov 2011 17:41:16 -0800 * Exported from MasterCook * Bread, Good Seed Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons honey 4 teaspoons canola oil -- or cooking oil 1 1/2 cups whole wheat flour 1 1/4 cups bread flour 1/3 cup rolled oats 4 teaspoons gluten flour -- *see Note 1/4 cup shelled sunflower seeds 1/4 cup pumpkin seeds 1/4 cup sesame seeds 2 tablespoons poppy seeds 2 teaspoons flax seeds -- *see Note 3/4 teaspoon salt 1 1/4 teaspoons active dry yeast Add ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. Select basic or whole wheat cycle, medium color setting. Makes 1 loaf (16 servings). Calories 150, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 103 mg, Carbohydrate 21 g, Fiber 3 g, Protein 5 g Source: "recipe.com" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 4g Fat (23.6% calories from fat); 6g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 104mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : Health food stores typically carry these items. --------------- END bread-bakers.v111.n045 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved