Date: Mon, 21 May 2012 02:37:24 GMT -------------- BEGIN bread-bakers.v112.n019 -------------- 001 - "Jon M. Stevenson" Subject: about importing to MC Date: Sun, 13 May 2012 10:11:15 -0400 Thanks for the response. I am using version 9 of MC and import assistant did the trick!! --------------- MESSAGE bread-bakers.v112.n019.2 --------------- From: Reggie Dwork Subject: No-Knead Cheese Burger Buns Date: Tue, 15 May 2012 12:45:08 -0700 Make your own buns when you are bbq'ing. * Exported from MasterCook * (Bread), No-Knead Cheese Burger Buns Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups all-purpose flour -- unbleached 1/2 cup finely grated sharp cheddar -- or Parmesan (see note) 1 teaspoon salt -- 3/4 tsp if using cheese powder 1 teaspoon onion powder -- optional but tasty 1 tablespoon sugar 2 1/2 teaspoons instant yeast 4 tablespoons softened butter 1 large egg 2/3 cup lukewarm water -- to 3/4c in drier climate or season TOPPING: 2 tablespoons melted butter Note: or 1/3 cup King Arthur Vermont cheese powder Hands-on time: 10 mins. to 15 mins. Baking time: 19 mins. to 21 mins. Total time: 2 hrs 29 mins. to 3 hrs 36 mins. Yield: 6 buns 1) Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine. 2) Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy. 3) Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces. 4) Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet. 5) Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2" to 4" wide. 6) Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350F. 7) Brush each bun with some of the melted butter. 8) Bake the buns for about 20 minutes, until they're a light, golden brown, and their interior temperature is at least 200F, measured with an instant-read thermometer. 9) Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature. Yield: 6 big buns Source: "kingarthur" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 375 Calories; 16g Fat (38.8% calories from fat); 10g Protein; 47g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 457mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 3 Fat; 0 Other Carbohydrates. NOTES : Everyone loves the ease of no-knead yeast breads. This version calls for you to beat all the ingredients in a mixing bowl for just 2 minutes. From there, it's an easy path to these big, soft, cheese-scented buns, perfect for hamburgers. --------------- MESSAGE bread-bakers.v112.n019.3 --------------- From: Reggie Dwork Subject: Mini Cranberry - Raisin Loaves Date: Tue, 15 May 2012 12:46:21 -0700 * Exported from MasterCook * (Bread), Mini Cranberry - Raisin Loaves Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup sugar 1 1/2 teaspoons baking powder with phosphates 1 teaspoon freshly grated orange zest 1/4 teaspoon salt 1 large egg -- lightly beaten 3/4 cup fresh orange juice 1 cup dried cranberries 3/4 cup dark raisins 3/4 cup golden raisins 1/2 cup chopped pecans 3 tablespoons canola oil 1. Preheat oven to 350F. Lightly oil three 5 3/4 - 3 1/2" loaf pans or coat them with nonstick spray. 2. In a large bowl, whisk flour, sugar, baking powder, orange zest and salt. Make a well in the center. Add egg, orange juice, cranberries, raisins, pecans and oil. Stir until just combined. Divide batter among prepared pans. 3. Bake loaves for 40 to 50 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 5 minutes, then invert onto a wire rack to cool completely. (The loaves will keep, well wrapped, at room temperature for up to 4 days or in the freezer for up to 1 month. MAKES 3 LOAVES, 10 SLICES EACH Per Slice: 125 cal, 2 g pro, 3 g fat, 0.3 g sat fat, 23 g carb, 40 mg sod, 7 mg chol, 1 g fiber. Source: "Eating Well, Oct, 1997" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 3g Fat (23.6% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n019.4 --------------- From: Reggie Dwork Subject: Black Pepper Drop Biscuits Date: Tue, 15 May 2012 13:14:01 -0700 * Exported from MasterCook * Biscuits, Black Pepper Drop Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons Coarsely Ground Black Pepper 2 tablespoons Solid Vegetable Shortening -- plus 1 teaspoon Solid Vegetable Shortening 1/4 cup milk -- plus 1 tablespoon milk Add shortening and milk and mix well. The dough will be slightly sticky. Divide the dough into 4-equal portions and drop into the pie pan. Bake biscuits for 25 to 30 minutes, or until lightly browned. Serve immediately. Source: "recipe.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 1g Fat (6.9% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n019.5 --------------- From: Marsha Kostman Subject: Re: Question about bread machine dough cycle Date: Sun, 20 May 2012 03:15:02 -0400 (EDT) I had several replies off-list about what a bread machine did during the dough cycle, so I'm happy now. I learned something new. It occurred to me that surely I wasn't the only list member who didn't know, so thought I'd post that (1) it mixes the dough (that was a given), and (2) it goes through the first rise. That was the part I didn't know. Thanks again, to those who contacted me. Marsha in southern Illinois --------------- END bread-bakers.v112.n019 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved