Date: Sat, 31 Dec 2011 02:40:00 GMT -------------- BEGIN bread-bakers.v111.n051 -------------- 001 - Reggie Dwork Subject: Cranberry Banana Oat Bread Date: Wed, 28 Dec 2011 16:20:48 -0800 * Exported from MasterCook * Bread, Cranberry Banana Oat Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 3/4 cup quick-cooking oats 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups ripe mashed banana pulp -- (about 3 bananas) 2 large eggs 1/3 cup margarine -- see note 1/2 cup granulated sugar 1/2 cup dried cranberries 1/4 teaspoon lemon juice -- freshly squeezed Note: non-hydrogenated margarine, melted and cooled or canola oil Preheat oven to 350F. Lightly grease an 8 1/2-by-4 1/2-by-2 1/2" loaf pan with a small amount of margarine. Whisk together flour, oats, baking powder and salt in a large bowl. Set aside. Whisk bananas, eggs and margarine together in a separate bowl. Add sugar, cranberries, and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter. Pour the batter into the prepared loaf pan and bake until lightly browned, 45 to 50 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife, slice the bread into 3/4" thick pieces. Arrange on a platter and serve. Per Serving: 250 calories (70 from fat), 8g total fat, 2g saturated fat, 5g protein, 42g total carbohydrate (2g dietary fiber, 20g sugar), 45mg cholesterol, 380mg sodium Serves 9 Description: "Moist and dense in texture, the bread includes wholesome ingredients, such as oats and fresh banana, and is easy to prepare and very adaptable, accommodating your choice of chopped nuts or dried fruit in place of the cranberries." Source: "Whole Foods Market" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 9g Fat (31.8% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : perfect to make ahead for a simple holiday morning breakfast or brunch. --------------- MESSAGE bread-bakers.v111.n051.2 --------------- From: Reggie Dwork Subject: Fig and Toasted Almond Scones Date: Wed, 28 Dec 2011 16:23:33 -0800 * Exported from MasterCook * (Bread), Fig and Toasted Almond Scones Recipe By : Serving Size : 12 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups all-purpose flour -- unbleached, King Arthur 1/3 cup sugar 3/4 teaspoon salt 1 tablespoon baking powder 2 teaspoons grated lemon rind -- (lemon zest) 1/2 cup cold butter -- (8 Tblsp) 1/2 cup double diced figs -- chopped 1 cup whole almonds -- toasted and chopped 2 large eggs 1/4 teaspoon vanilla extract 1/2 cup milk -- to 2/3 cup, or half & half Topping: -- 2 2 teaspoons milk 2 tablespoons white sugar -- or cinnamon sugar 1) Whisk together the flour, sugar, salt, baking powder, and lemon zest. 2) Work in the butter just until the mixture is unevenly crumbly. 3) Stir in the figs and chopped almonds. 4) In a separate bowl, whisk together the eggs, vanilla and almond extracts, and half & half. 5) Add the liquid ingredients to the dry ingredients, stirring until cohesive. 6) To make scones as pictured above, read our baker's tip, below left. To make traditional wedge-shaped scones, line a baking sheet with parchment or foil; sprinkle a bit of flour on top. Scrape the dough onto the floured parchment or foil, and divide it in half. 7) Round each half into a 6" x 3/4" circle. Brush each circle with milk, and sprinkle with sparkling white sugar, if desired. 8) Slice each circle into 6 wedges. Pull the wedges apart to separate them by 1/2". 9) Place the pan in the freezer for 30 minutes. Preheat the oven to 425F. 10) Bake the scones for 20 to 24 minutes, until they're golden brown. Remove from the oven, and cool briefly on the pan. Serve warm. 11) Wrap completely cool scones airtight, and store at room temperature for a couple of days. Freeze for longer storage. Yield: 12 scones. Description: "Figs and almonds are a classic flavor combination, and here we pair them in one of our favorite baked goodies - tender, buttery scones." Source: "King Arthur Flour Co." Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 20g Fat (49.9% calories from fat); 8g Protein; 36g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 353mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Tips from our bakers Not fond of dried figs? Substitute chopped dates, raisins, dried cranberries, or the dried fruit of your choice. To toast almonds, spread in a single layer in an ungreased pan. Bake in a preheated 350F oven for 8 to 10 minutes, until they're a light golden brown. To make round scones: Instead of flouring the parchment and shaping the dough into wedges, scoop the dough onto a parchment-lined baking sheet, using about 1/4 cup for each scone and leaving 2" between them. Continue as directed in the recipe; baking time is a bit shorter, about 18 to 22 minutes. --------------- MESSAGE bread-bakers.v111.n051.3 --------------- From: Richard L Walker Subject: Re: broken KitchenAid Date: Sat, 24 Dec 2011 02:21:48 -0600 Unfortunately for quite a few years we can no longer associate KitchenAid with Hobart. KitchenAid was bought by Whirlpool (and truth be known, probably others before Whirlpool). Almost everything "heavy duty" about the machine we once loved has been changed so it is much more inexpensive to produce ... not the least of which is converting the metal gears to plastic. (hello?) The failure rate of KitchenAid machines is a very large number. I forget the brand names, but others have named some firms that are still making good "heavy duty" machines (metal gears, motors with adequate oomph) for home use. If I were buying a new machine today I'd be looking at one of those rather than KitchenAid. Good luck. --------------- MESSAGE bread-bakers.v111.n051.4 --------------- From: Reggie Dwork Subject: Coconut Bread Date: Wed, 28 Dec 2011 16:19:08 -0800 * Exported from MasterCook * Bread, Coconut 1 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup coconut -- unsweetened finely grated 2 tablespoons sugar 1/4 ounce active dry yeast 1/2 cup warm water 3 1/2 cups flour -- plus more for kneading 3/4 teaspoon salt 1 cup coconut milk 3 tablespoons butter or margarine -- or vegetable shortening, melted This is a Honduran bread. Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly. Set aside until mixture is swollen and bubbly, about 15 minutes. Mix flour and salt together in a large bowl. Add yeast mixture, coconut milk and butter. Using your hands or a wooden spoon, stir until well combined. Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes. Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours. Divide dough into 8 pieces and roll each into a ball. Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4" apart. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes. Preheat oven to 350F. Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature. Per serving: 260 calories (60 from fat), 7g total fat, 4.5g saturated fat, 6g protein, 44g total carbohydrate (2g dietary fiber, 2g sugar), 10mg cholesterol, 220mg sodium Serves 8 Description: "This Honduran staple, known as "pan de coco," is like a plump dinner roll." Source: "Whole Foods Market" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 14g Fat (36.1% calories from fat); 7g Protein; 48g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 251mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n051.5 --------------- From: Ed Okie Subject: Re: Magic Mill Date: Sat, 24 Dec 2011 11:29:50 -0500 >Does anyone have experience with the Electrolux Magic Mill DLX ? "Bulky" might be one negative; heft is a two-edged sword. It's not the casual "grab and toss it on the counter" type of tool; likewise storage space requires more. Ideally, if there's a countertop location where the Magic Mill can reside somewhat permanently you'll be happier. Cleanup is somewhat more of a chore because of bulk and weight, again the trade-off. Magic Mill seems to be well made, totally unlike KitchenAid products. Operation is very different. But Magic Mill is not a magic-button to success. All other steps involved in the making of bread or whatever... it's the user and techniques applied that leads to success. Another step higher is the - Globe - brand of mixers (state of Ohio I think is headquarters), more commercial oriented, but starting units are kitchen-homeowner sized. More expensive, yes, but they become a lifetime investment. Less expensive in the long run. Ed Okie, Florida --------------- MESSAGE bread-bakers.v111.n051.6 --------------- From: Ed Okie Subject: Re: KitchenAid Date: Sat, 24 Dec 2011 11:18:36 -0500 Mike, everything you say is technically correct, and enormously (and accurately) detailed. Catch-22 with your "I love my KitchenAid" is that it's an old unit, very old - totally unlike what is being produced today. Sadly, the KA advertisements suggest "quality" and trade on that premise; for token baking stuff in the kitchen they're acceptable, the casual user. Anyone else, those into baking - the consistent message repeated time and again: Avoid KitchenAid. It ends up being more expensive buying cheap or inferior products, than it is (long term) to buy quality in the beginning, plus the huge asset of using noteworthy tools throughout whatever you're doing. Ed Okie, Florida --------------- END bread-bakers.v111.n051 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved