Date: Sat, 29 Dec 2012 08:20:03 GMT -------------- BEGIN bread-bakers.v112.n042 -------------- 001 - Reggie Dwork Subject: Sour Cream Dinner Rolls Date: Thu, 16 Aug 2012 19:45:14 -0700 * Exported from MasterCook * (Bread), Sour Cream Dinner Rolls Recipe By :Margaret Young, Charlotte, North Carolina Serving Size : 48 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sour cream 1/2 cup butter or margarine 1/2 cup sugar 1/2 0z warm water -- (105F to 115F) 2 large eggs 4 cups all-purpose flour 2 tablespoons butter or margarine -- melted Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 105F to 115F. Combine yeast and 1/2 cup warm water in a 1-cup glass liquid measuring cup; let stand 5 minutes. Stir together yeast mixture, sour cream mixture, eggs, and flour in a large bowl until well blended. Chill, covered, 8 hours. Divide dough into fourths, and shape each portion into a ball. Roll each into 1/4-inch thickness on a floured surface; cut dough with a 2 1/2- to 3-inch round cutter. Brush rounds evenly with 2 tablespoons melted butter. Make a crease across each round with a knife, and fold in half; gently press edges to seal. Place rolls in a 15- x 10-inch jellyroll pan with sides touching. Cover and let rise in a warm place (85F), free from drafts, 45 minutes or until doubled in bulk. Bake at 375F for 12 to 15 minutes. Yield: about 4 dozen Source: "Southern Living, Nov 1997" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 4g Fat (41.4% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n042.2 --------------- From: Reggie Dwork Subject: Bagels Date: Sun, 19 Aug 2012 12:41:55 -0700 * Exported from MasterCook * (Bread), Bagels Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz brown beer -- (such as Newcastle Brown Ale), divided 1 cup water 2 1/4 teaspoons dry yeast 1 large egg white -- lightly beaten 4 1/2 cups bread flour -- divided (about 21 1/2 oz) 1 1/2 teaspoons salt cooking spray 4 cups water 1 teaspoon brown sugar 1 teaspoon cornmeal -- yellow, stone-ground 1 large egg yolk 1 teaspoon sesame seeds 1 teaspoon poppy seeds Heat 1/2 cup beer and 1 cup water over low heat in a small, heavy saucepan to between 100F and 110F. Combine beer mixture and yeast in a large bowl, stirring until yeast dissolves. Let stand 5 minutes. Stir in egg white. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to beer mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Turn dough out onto a lightly floured surface. Divide dough into 10 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1 1/2" hole. Place bagels on a baking sheet coated with cooking spray. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 10 minutes (bagels will rise only slightly). Preheat oven to 400F. Combine remaining beer, 4 cups water, and sugar in a Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 bagel into simmering beer mixture. Cook 30 seconds. Turn bagel with a slotted spoon; cook an additional 30 seconds. Transfer bagel to a wire rack lightly coated with cooking spray. Repeat procedure with remaining bagels. Place bagels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg yolk in a small bowl; stir with a fork until blended. Brush bagels with yolk mixture; sprinkle with sesame and poppy seeds. Bake at 400F for 17 minutes or until golden. Transfer to a wire rack to cool. Yield: 10 servings (serving size: 1 bagel) Source: "Cooking Light, Oct 2005" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 414 Calories; 2g Fat (5.5% calories from fat); 10g Protein; 62g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 353mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n042.3 --------------- From: Reggie Dwork Subject: Apple Bread Date: Thu, 30 Aug 2012 16:23:22 -0700 * Exported from MasterCook * Bread, Apple KAF Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads Fruits Nuts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter -- (3 oz) 1 cup sugar -- (7oz) 3 large eggs 3 tablespoons buttermilk -- or sour milk, (1 1/2 0z) 1 tablespoon boiled cider 1 teaspoon vanilla extract 1 1/2 cups All-purpose flour -- King Arthur Unbleached, (6 3/8 oz) 1 cup white whole wheat flour -- King Arthur, (4 oz) 1/2 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1 1/2 cups apples -- (6 oz), 1 lg or 2 med, peeled and chopped 3/4 cup chopped nuts -- (3 oz), optional Preheat the oven to 350F. Grease a 9 x 5" loaf pan. In a large bowl, cream the butter and sugar. Add the eggs one at a time, scraping the bowl after each addition. Add the buttermilk, boiled cider, and vanilla. Sift the dry ingredients together and add with the chopped apple. Mix well, but do not beat. Stir in the nuts, if desired. Bake in the prepared pan for about 1 hr, until a paring knife inserted in the center comes out clean. Remove from the oven and cool in the pan on a rack for 15 min, before tipping the bread out of the pan and returning it to the rack so it can cool completely. Yield: 1 loaf, 16 slices Weight Watchers PointsPlus: 6 pts Source: "The Baking Sheet, King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 9g Fat (37.3% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n042.4 --------------- From: Reggie Dwork Subject: Spicy Pumpkin Bread Date: Wed, 05 Sep 2012 23:41:09 -0700 * Exported from MasterCook * Bread, Spicy Pumpkin Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat pastry flour 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup pumpkin puree -- (not pumpkin pie mix) 3/4 cup brown sugar, packed 1/2 cup rice milk -- or almond milk, (or any milk) 1/4 cup canola oil 1 teaspoon vanilla 1 cup raisins -- or 1 c chopped nuts, optional 1. Preheat the oven to 350F. In a large bowl sift together the flour, baking powder, salt, cinnamon and nutmeg. 2. In separate bowl, combine the pumpkin puree, brown sugar, milk, oil and vanilla. Stir ingredients to combine. 3. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in optional raisins or nuts. 4. Spray a standard (9 x 5") loaf pan with cooking spray. Pour the batter into the pan. Bake for 40 min or until a toothpick inserted in the middle comes out clean. 5. Cool completely before removing from the pan. Slice, and serve. Description: "This delicious bread contains no eggs or dairy, so it's perfect for those who abstain from animal products or for those times when you want to bake but don't have any eggs." Source: "Homemade Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 4g Fat (21.5% calories from fat); 2g Protein; 31g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n042.5 --------------- From: Reggie Dwork Subject: Pumpkin-Apple Streusel Muffins Date: Sat, 08 Sep 2012 12:05:46 -0700 * Exported from MasterCook * Muffins, Pumpkin-Apple Streusel Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Muffins: 1 3/4 cups all-purpose flour -- unbleached (7 3/8 oz) 3/4 cup sugar -- (5 1/4 oz) 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon salt 1 large egg 1 cup canned pumpkin -- (9 1/2 oz) 1 tablespoon boiled cider -- or apple juice concentrate 1/4 cup vegetable oil -- (1 3/4 oz) 1 1/2 cups peeled, cored finely chopped apples -- (6 oz) Streusel: 1/4 cup all-purpose flour -- unbleached 2 tablespoons sugar -- (7/8 oz) 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter -- (1 1/2 oz), melted The streusel bring a nice contrast with its sweet crunch. Some boiled cider boosts the apple flavor. For the muffins: Preheat the oven to 375F. Grease the wells of a muffin tin or line with papers and grease the insides of the papers. In a large bowl, whisk together the flour, sugar, baking soda, spices and salt. In anothr bowl whisk together the egg, pumpkin, boiled cider, and vegetable oil. Add to the flour mixture, mixing until smooth. Stir in the apples. Scoop the batter into the prepared pan, filling each cup three-quarters full. For the streusel: In a small bowl, combine the ingredients and mix with your fingers until crumbly. Sprinkle some of the streusel over each muffin. Bake for 20 - 25 min, or until a cake tester inserted in the center of a muffin comes out clean. Remove from the oven and place the pan on a rack to cool for 5 min before tipping the muffins out of the pan and returning to the rack to finish cooling. Yield: 12 muffins Weight Watchers Points Plus: 6 points Description: "The streusel bring a nice contrast with its sweet crunch. Some boiled cider boosts the apple flavor." Source: "The Baking Sheet, King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 8g Fat (32.9% calories from fat); 3g Protein; 35g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n042.6 --------------- From: "Andrew Sterritt" Subject: French bread crust problem Date: Sun, 16 Dec 2012 20:51:24 +1300 I now have a Bakers oven with a water injection system to raise the humidity during baking. However, I am unable to get French bread with a crisp outer that lasts for more than five or 10 minutes after leaving the oven. The bread is good but not as light and fluffy as a baguette should be. The crust is as good when eating but not crunchy. I have tried several different local flours and use fresh yeast sponge from the night before. Any suggestions? My recipe is that which is allowed by French law, just four ingredients, flour yeast salt and water. I have tried hydration from 70% to 74%. Any suggestions welcome. Thank you. AJS New Zealand. --------------- MESSAGE bread-bakers.v112.n042.7 --------------- From: Reggie Dwork Subject: we are back Date: Fri, 28 Dec 2012 23:07:43 -0800 Hi everyone. We returned home after a long extended vacation. I had great plans to keep the list going while we were on the ship. But that didn't work out very well. But we are home now and getting the list going out again. I hope all of you have some wonderful bread recipes planned out to send in. I have a few that I would like to try to make this coming week and then post them. We both hope you had a Happy Holiday. And that you have a wonderful New Year also. Reggie and Jeff --------------- MESSAGE bread-bakers.v112.n042.8 --------------- From: Reggie Dwork Subject: wine biscuits Date: Thu, 08 Jan 1998 09:28:40 -0800 * Exported from MasterCook * Wine Biscuits Recipe By : Paula P. Serving Size : 1 Preparation Time :0:00 Categories : Biscuits Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 cup Burgundy wine 1 cup oil 1/2 cup sugar 4 cups flour 4 teaspoons baking powder egg white -- for glazing Mix all ingredients well. Roll dough pieces as thin as a pencil and about 3 inches long. Cross ends at bottom. Brush with egg white. Bake on cookie sheet about 20 minutes at 325F. Posted to TNT list by Marie Smith, 7 Jan 1998 - - - - - - - - - - - - - - - - - - NOTES : These wine biscuits are the best I ever tasted! --------------- END bread-bakers.v112.n042 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved