Date: Sun, 15 Apr 2012 05:32:54 GMT -------------- BEGIN bread-bakers.v112.n014 -------------- 001 - Reggie Dwork Subject: Berlin Bread Date: Sun, 08 Apr 2012 12:15:50 -0700 * Exported from MasterCook * Bread, Berlin Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread Bakers Mailing List Bread-Bakers Mailing List Bread/Muffins/Rolls Breads Low Fat LowFat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 2 Tablespoons Warm water 9 Ounces Sugar 2 1/2 Ounces Apple preserves 1/2 Cup Rum 1 Pinch Ground allspice 3 Teaspoons Cinnamon 2 1/2 Ounces Grated chocolate 9 Ounces Flour 1 Teaspoon Baking powder 4 1/2 Ounces Whole almonds -- or hazelnuts 1 1/4 Ounces Candied lemon peel -- diced 1. Whisk the eggs and water until frothy, then add sugar, a little at a time. Continue whisking until the mixture is thick and creamy. 2. Mix and sift together the flour and baking powder.Add to the eggs and mix well, and then gradually add in the apple preserves, flavoring, spices, nuts and candied peel. 3. Spread the mixture about 1/4" thick in a greased baking sheet. Preheat oven to very hot for 5 minutes. Bake at moderate hot oven (375F) for 15-20 minutes. 4. Make an icing with 3 1/2 oz confectioners sugar and 1-2 T. hot water or milk. Ice the bread while it is still hot, and slice into 1 x 2" slices. Source: "Brigitte Sealing" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 5g Fat (26.0% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n014.2 --------------- From: Reggie Dwork Subject: Cranberry Twist Date: Sun, 08 Apr 2012 12:17:29 -0700 * Exported from MasterCook * Bread, Cranberry Twist Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups all-purpose flour 2 1/4 teaspoons active dry yeast -- (1 pkg) 3/4 cup milk 1/3 cup granulated sugar 2 tablespoons butter or margarine 1 egg 1/2 cup finely chopped cranberries 2 tablespoons finely chopped pecans 1 1/2 teaspoons finely shredded orange peel 1/2 teaspoon pumpkin pie spice -- or apple pie spice 1 1/2 teaspoons butter or margarine -- melted 1 recipe Orange Icing: 1 1/2 cups powdered sugar 1 1/2 teaspoons finely shredded orange peel 2 tablespoons orange juice -- to 3T Prep: 30 mins Rise: 1 hr 30 mins Bake: 375F 25 mins 1. In a large bowl stir together 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, 2 tablespoons of the granulated sugar, the 2 tablespoons butter, and 1/2 teaspoon salt until warm (120F to 130F). Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. 2. Turn out dough onto a floured surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours). 3. Meanwhile, for filling, in a small bowl stir together cranberries, remaining sugar, pecans, orange peel, and spice; set aside. 4. Punch down dough. Turn out onto lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet. Roll dough into a 14x10" rectangle. Brush with melted butter. Spread filling over dough. Starting from a long side, roll dough into a spiral. Seal seam. Place seam side down and cut roll in half lengthwise. Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Cover; let rise in a warm place until nearly double (about 30 minutes). 5. Bake in a 375F oven about 25 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning). Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings. Orange Icing: In a medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency. Calories 136, Protein 3g, Carbohydrate 24g, Total Fat, 3g, Cholesterol 19mg, Saturated fat 2g, Dietary Fiber 1g Description: "Although the orange-flavored drizzle makes a stunning addition to this Cranberry Twist Bread, you can omit it to further reduce the calories." Source: "Better Homes and Gardens" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 3g Fat (16.9% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 29mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n014.3 --------------- From: Reggie Dwork Subject: Apple Bran Spice Muffins Date: Sun, 08 Apr 2012 13:11:30 -0700 * Exported from MasterCook * Muffins, Apple Bran Spice Recipe By :Mel London Serving Size : 12 Preparation Time :0:15 Categories : Bread Bakers Mailing List Bread/Muffins/Rolls Fruit Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup honey 1/4 cup applesauce -- at room temperature 1 teaspoon vanilla 1 egg white -- whipped 1/2 cup buttermilk -- at room temperature,* 1/2 cup apples -- chopped/grated 3/4 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/2 cup bran 1/4 cup raisins Preheat oven at 350F. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine honey, applesauce, vanilla, egg white, buttermilk and apples. In another mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, cloves, bran, and raisins. Mix wet ingredients with dry ingredients just until moistened. Use an ice cream scoop to fill muffin tins two thirds full. Bake for 20 to 25 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; trace Fat (3.6% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. NOTES : *Buttermilk Substitute: Combine 1 1/2 teaspoons. vinegar with enough milk to equal 1/2 cup; let sit 5 minutes. --------------- END bread-bakers.v112.n014 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved