Date: Mon, 18 Jun 2012 04:39:47 GMT -------------- BEGIN bread-bakers.v112.n022 -------------- 001 - Reggie Dwork Subject: Navajo Fry Bread Date: Mon, 11 Jun 2012 01:12:46 -0700 * Exported from MasterCook * Bread, Navajo Fry Recipe By : Jane Butel Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1 1/3 cups warm water -- approx vegetable oil -- or for deep-frying cornmeal -- or flour Combine flour, baking powder, and salt in a medium-size bowl. Stir in warm water in small amounts until mixture reaches the consistency of bread dough. Knead thoroughly until smooth and elastic. Cover bowl and let dough rest 10 minutes. Heat 2 to 3" of lard or oil in a deep-fat fryer to 400F (205C). Pull off pieces of dough and form into 2" rounds. Roll out 1/4" thick and about 8 to 10" in diameter on a board lightly dusted with cornmeal or flour. Make a hole in the center of each piece. Fry breads, one at a time, on each side until golden, piercing large bubbles with a meat fork as they occur. Serve hot. Notes Freezing Tip: Wrapped tightly, leftover fry bread can be frozen for up to three months. To reheat, wrap bread in foil. Place in a 375F (190C) oven 10 to 15 minutes of until hot to the touch. Open foil and heat 5 minutes to crisp slightly. Makes about 12 pieces per serving: Calories 276 Protein 4 g Sugar 0 g Cholesterol 0 mg Saturated Fat 1 g Fat 14 g Fiber 1 g Total Carbohydrate 32 g Sodium 357 mg Source: "http://thrive.kaiserpermanente.org/thrive/cooking-eating/recipes.php?recipe=navajo-fry-bread " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; trace Fat (2.4% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 342mg Sodium. Exchanges: 2 Grain(Starch); 0 Other Carbohydrates. NOTES : I have always believed that this bread inspired the seventeenth-century Spaniards who settled in Albuquerque, New Mexico to create sopaipillas, or the Navajos learned this from them. The traditional hole in the center of the bread evolved from the Navajo method of frying the pieces of dough on the end of a green pinon twig. To this day, fry bread is considered a very special treat at outdoor festivals, horse shows, and fairs. I can remember waiting in what seemed to be a quarter-mile line just to get a freshly fried disk! Fry bread is extraordinarily versatile. Native Americans add fresh herbs, like mountain oregano and crushed juniper berries and seeds, to the dough before frying. It can be served as a bread with chile dishes, or used as a basis for Navajo tacos. When freshly fried and drizzled with honey, it becomes a delicious dessert. --------------- MESSAGE bread-bakers.v112.n022.2 --------------- From: Reggie Dwork Subject: Cappuccino and Chocolate Muffins Date: Mon, 11 Jun 2012 01:24:08 -0700 * Exported from MasterCook * Muffins, Cappuccino and Chocolate Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggs 2 zest of oranges -- minced 1 1/4 cups unbleached flour 1 cup half and half 3/4 cup chocolate -- chopped finely 3/4 cup sour cream 3/4 cup cake flour 1/2 cup cocoa powder 6 tablespoons butter -- softened 1 tablespoon baking powder 1 tablespoon finely ground coffee pinches salt Preheat your oven to 350F (175C). Sift together all of the dry ingredients. Mix together the eggs, butter, half and half and sour cream until smooth. Fold in the dry ingredients, orange zest and chopped chocolate, until just moistened. Fill 12 muffin cups. Bake for 15-20 minutes. Serve as desired. Serves 12 Source: "muffinrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 626 Calories; 42g Fat (54.8% calories from fat); 8g Protein; 69g Carbohydrate; 6g Dietary Fiber; 65mg Cholesterol; 223mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 8 Fat; 3 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n022.3 --------------- From: Reggie Dwork Subject: Baking Powder Biscuits 1 Date: Mon, 11 Jun 2012 01:38:20 -0700 * Exported from MasterCook * Biscuits, Baking Powder 1 Recipe By : Serving Size : 14 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup Crisco(r) All-Vegetable Shortening 3/4 cup milk -- to 1 c HEAT oven to 450F. COMBINE flour, baking powder and salt in large bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add enough milk until mixture leaves sides of bowl and forms a soft, moist dough. TOSS dough lightly on floured surface until no longer sticky. Roll or press dough to 1/2" thickness. Cut with floured 2" round cutter. Place on ungreased cookie sheet. BAKE 8 to 12 minutes or until light golden brown. Serve warm. FOOD PROCESSOR DIRECTIONS: In food processor bowl with metal blade, combine flour, baking powder and salt. Process with 5 on/off pulses to mix. Add shortening to flour mixture. Process until mixture resembles coarse crumbs. Add 1/2 to 2/3 cup milk; process with on/off pulses just until ball starts to form. On lightly floured surface, roll or press dough to 1/2--inch thickness. Cut with floured 2" round cutter. Continue as directed above. VARIATIONS BUTTERMILK BISCUITS: Add 1/4 teaspoon baking soda to flour. Substitute buttermilk for milk. CHEESE BISCUITS: Add 1 cup (4 oz.) shredded Cheddar cheese to flour-shortening mixture. Bake on cookie sheet sprayed with no-stick cooking spray. DROP BISCUITS: Increase milk to 1 1/4 cups. Drop dough by spoonfuls onto greased cookie sheets. SOFT-SIDED BISCUITS: Place biscuits in 9" round or square pan or on cookie sheet with sides touching. Bake at 450F for 12 to 14 minutes. High Altitude (above 3500 ft.): No changes Makes 14 Source: "muffinrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 8g Fat (51.6% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n022.4 --------------- From: fred smith Subject: Sourdough Date: Mon, 11 Jun 2012 09:15:57 -0400 Just wanted to drop a note into the archives about sourdough starters. I know there's been a lot of discussion and advice over the years, much of it from experts. Over the last couple of years I've struggled to create a nicely-flavored starter from flour and water. about 95% of the time I don't get any leavening acitvity in the mixture at all. a couple of times I have gotten a good active batch, but didn't like the flavor. in desperation, I decided to try the dried starter from "Friends of Carl" (carlsfriends.net). I just wanted to let you all know, those of you who would like a nice starter but don't want to (or can't, like me) get a good working starter using "natural" yeasts (i.e., mix flour & water and let them sit til bubbly) that Carl's has a lovely, complex flavor, and while it is definitely sour, the sour isn't the only or even a primary part of the flavor. I've tried a couple of the recipes from Carl's web site and they're wonderful, especially the "alaskan sourdough". I note that some of the recipes call for a little baking soda. I assume that's not for leavening but to neutralize some of the acid. Whatever it does, I always end up with a wonderful, flavorful bread. last week I also tried the sourdough french bread recipe from the original (1973) edition of Bernard Clayton Junior's Complete Book of Breads. while the texture isn't quite what I want in a baguette, once again the bread was (note that "was" is past tense! :)) wonderfully flavorful (using the Carl's starter). I'm sure I'll be making it again in the future. -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ----------------------------- "And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace. Of the increase of his government there will be no end. He will reign on David's throne and over his kingdom, establishing and upholding it with justice and righteousness from that time on and forever." ------------------------------- Isaiah 9:7 (niv) ------------------------------ --------------- END bread-bakers.v112.n022 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved