Date: Sat, 6 Apr 2013 07:38:53 GMT -------------- BEGIN bread-bakers.v113.n013 -------------- 001 - dmrogers218@comcast.net - Re: Two Biscuits 002 - Reggie Dwork Subject: Irish Soda Breads Variations Date: Fri, 05 Apr 2013 23:00:00 -0700 I know I am late with these but they are good at anytime of the year. And you will have them early for next year. Whole-Wheat Irish Soda Bread Currant - Orange Irish Soda Bread Irish Soda Bread * Exported from MasterCook * Bread, Whole-Wheat Irish Soda Recipe By : Serving Size : 32 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole-wheat flour 2 cups all-purpose flour -- plus more for dusting 1 teaspoon baking soda 1 teaspoon salt 2 1/4 cups buttermilk 1. Preheat oven to 450F. Coat a baking sheet with cooking spray and sprinkle with a little flour. 2. Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand. 3. Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2". Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants. 4. Bake the bread for 20 minutes. Reduce oven temperature to 400F and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes. Makes 2 lb loaf, Serves 32 Source: "recipe.com" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; trace Fat (5.3% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 125mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat. NOTES : Soda breads are hearty Irish staples - wholemeal flour with large flakes of bran and wheat germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles of carbon dioxide which rise the bread. Soda breads have the heft of a yeast bread but are made in minutes and the dough can be shaped into scones or a round loaf, depending on the occasion. Originally it would have been baked in a bastible (pot oven) over the open fire. ************* * Exported from MasterCook * Bread, Currant - Orange Irish Soda Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 tablespoon sugar -- to 2T 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon finely shredded orange peel 3 tablespoons butter 1/3 cup currants 1 egg -- lightly beaten 3/4 cup buttermilk 1. Preheat oven to 375F. Grease a baking sheet, set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt, and orange peel. Cut in butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the center of the mixture. 2. In a small mixing bowl combine egg and buttermilk. Add all at once to flour mixture. Stir just until moistened. 3. On a lightly floured surface gently knead dough to form a dough (about 4 or 5 times). Shape into a 7" round loaf. 4. Transfer dough to prepared baking sheet. With a sharp knife, make 2 slashes across the top of the loaf to form an X, cutting all the way to the edge. Bake 30 to 35 minutes or until golden. Serve warm. Serves 12 Description: "Ireland's famous freckled quickbread is expected on St. Patrick's Day, but the plump currants and orange zest in this loaf make it wonderful for year around baking. Sliced soda bread makes wonderful toast -- give it a try!" Source: "recipe.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 4g Fat (25.2% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. *************** * Exported from MasterCook * Bread, Irish Soda Recipe By :From Better Homes and Gardens Serving Size : 16 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3 tablespoons margarine -- or butter 1/4 cup raisins -- optional 1 egg white -- slightly beaten 3/4 cup buttermilk nonstick cooking spray 1/4 teaspoon salt For a whole wheat version of this classic quick bread, substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour. 1. In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins, if desired. Make a well in the center of the mixture. 2. In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just until moistened. 3. On a lightly floured surface knead dough 10 to 12 strokes until nearly smooth. Shape into a 7"round loaf. 4. Lightly coat a baking sheet with cooking spray. Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X. 5. Bake in a 375F oven about 30 minutes or until golden. Serve warm. Makes 1 loaf (16 servings). Source: "recipe.com" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 2g Fat (24.4% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 144mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n013.3 --------------- From: Reggie Dwork Subject: Info, Whole Grain Breads Date: Fri, 05 Apr 2013 23:07:58 -0700 * Exported from MasterCook * Info, Whole Grain Breads You can't judge bread by its color. Brown color and the word "wheat" on the label mean virtually nothing. In fact, refined white flour is always labeled as "wheat flour." To make sure you're getting whole grain bread, look for at least 2 grams of fiber (preferably 3) per slice and the following words: "whole" before the grain (whole wheat flour, whole oats, whole grain corn) 100%" whole wheat "cracked" wheat and "rolled" oats Be wary of these terms as they don't guarantee the bread is whole grain: Stone-ground Multi-grain Wheat flour 100% wheat or bran Source: "relish.com" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v113.n013.4 --------------- From: Reggie Dwork Subject: Cornmeal-Crusted Buttermilk Biscuits Date: Fri, 05 Apr 2013 23:11:51 -0700 * Exported from MasterCook * Biscuits, Cornmeal-Crusted Buttermilk Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon sugar 1/2 cup cold unsalted butter -- or fresh lard, cut into cubes, plus butter for tops of biscuits 1 cup buttermilk -- to 1 1/4C 1 cup cornmeal -- or polenta 1. Preheat oven to 500F. Whisk flour, baking powder, salt, baking soda, and sugar together in a large bowl. 2. Add lard and rub into flour mixture with your fingertips, or use two knives to cut it in, until flour looks like fine meal with some pea-size lumps. 3. Make a well in flour mixture and pour in 1C buttermilk. Blend flour into buttermilk with your fingers. Mixture should be quite moist; add a little more buttermilk if you need to (with lard, it's likely). 4. Spread half the cornmeal on a work surface and turn biscuit dough onto cornmeal. Sprinkle with rest of cornmeal and pat into a 10" round, pressing in the cornmeal. Grease a large cast iron skillet.* 5. Cut dough into 12 wedges. Using a spatula, transfer wedges to pan, spaced slightly apart so edges get crisp. Top each biscuit with a dab of butter. 6. Bake until golden, 20 - 25 min. *Order fresh lard from your butcher, or buy at a farmers' market. You can also bake biscuits on a baking sheet, spaced a little apart, if you like. Make Ahead: Through step 5, 2 hrs. Description: "These can be shaped ahead and baked at the last minute." Source: "Sunset, Dec 2012" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 8g Fat (34.4% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 375mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v113.n013 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved