Date: Sat, 22 Sep 2012 05:40:43 GMT -------------- BEGIN bread-bakers.v112.n035 -------------- 001 - RebecB8@aol.com - Looking for recipe 002 - Reggie Dwork Subject: Wonderful lost recipes Date: Sun, 16 Sep 2012 14:52:06 -0700 Somebody sent me an email with many wonderful bread recipes. Unfortunately, I lost it. If you're out there, please send it again. Thanks, Reggie --------------- MESSAGE bread-bakers.v112.n035.3 --------------- From: Reggie Dwork Subject: Cranberry-Sweet Potato Quick Bread Date: Mon, 17 Sep 2012 09:16:18 -0700 * Exported from MasterCook * Bread, Cranberry-Sweet Potato Quick Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1 cup firmly packed brown sugar 1 1/2 teaspoons baking powder 1/2 tsp baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup no sugar added mashed sweet potatoes 3/4 cup egg substitute 1/3 cup orange juice 1/4 cup margarine -- melted 1/4 cup chopped cranberries cooking spray 2 tablespoons sliced almonds Preheat oven to 350F. Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg substitute, orange juice, and margarine in a bowl; add to dry ingredients. Stir just until moist. Fold in cranberries. Spoon batter into a 9 x 5" loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. Yield: 16 servings (serving size: 1 slice) Description: "Tart dried cranberries perfectly complement the sweet potato's flavor in this festive quick bread. Top with sliced almonds for a delicious crunch." Source: "Cooking Light, Nov 1996" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 5g Fat (24.0% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 214mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. NOTES : This sweet potato quick bread is delicious year-round, but it's best served at Christmas because of the cranberries. Wrap a freshly baked loaf in cellophane and tie with a pretty ribbon for a lovely homemade gift. --------------- MESSAGE bread-bakers.v112.n035.4 --------------- From: Reggie Dwork Subject: Spelt Brick Alley Bread Date: Fri, 21 Sep 2012 10:59:43 -0700 * Exported from MasterCook * Bread, Spelt Brick Alley Recipe By : Serving Size : 16 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1 cup spelt flour -- or whole wheat flour 1/3 cup flax seeds 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1 egg -- beaten 1 cup buttermilk -- or sour milk 3 tablespoons honey -- (see note) 1 cup dried currants -- or golden raisins 1 egg white -- beaten Note: preferably dark, such as buckwheat or avocado honey 1. Preheat oven to 350F. Grease a baking sheet; set aside. In a large bowl combine all-purpose flour, spelt flour, flax seeds, baking powder, salt and baking soda. Make a well in center of the flour mixture; set aside. 2. In another bowl combine egg, buttermilk, and honey. Add egg mixture all at once to the flour mixture. Stir until just moistened. Stir in currants. 3. Turn dough out onto the prepared baking sheet. Using wet fingers, pat dough into a 6" round (dough will be soft). Brush with egg white. 4. Bake in the preheated oven for 25 - 30 min or until golden and a toothpick inserted neat the center comes out clean. (If necessary to prevent over browning cover with foil the last 5 min of baking. Serve warm. Makes 1 loaf (16 servings) Source: "Fall Baking" Start to Finish Time: "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 2g Fat (12.3% calories from fat); 4g Protein; 25g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v112.n035 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved