Date: Mon, 10 Jun 2013 05:34:51 GMT -------------- BEGIN bread-bakers.v113.n022 -------------- 001 - Reggie Dwork Subject: Chocolate-Blackberry Scones Date: Wed, 05 Jun 2013 22:47:01 -0700 * Exported from MasterCook * Chocolate-Blackberry Scones Recipe By :Recipe courtesy of Mani Niall, "Good Morning Baking!' Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole-wheat flour 1 cup all-purpose flour -- unbleached 8 tablespoons sugar -- divided 1 tablespoon baking powder 1/2 teaspoon salt 4 tablespoons unsalted butter -- cold, cut into small pieces 3/4 cup whole milk -- or low-fat plain yogurt 1 egg -- lightly beaten 1/2 cup bittersweet chocolate chunks -- (3 oz) 1 1/2 cups blackberries -- fresh or frozen 1. Preheat oven to 425F. Line a baking sheet with parchment. 2. In a large bowl, whisk together flours, 5 tablespoons sugar, baking powder and salt. Scatter butter over mixture. Using a pastry blender or your fingers, work in the butter until mixture resembles large, coarse crumbs. 3. Make a well in the flour mixture; pour in the yogurt, egg, chocolate and berries. Using a wooden spoon, stir just until the dough comes together. It will look rough. 4. Using a large spoon, drop dough onto baking sheet in 9 mounds, spaced 1 1/2" apart. Sprinkle with remaining sugar. 5. Bake until golden brown, 15 to 18 minutes. Cool on pan on a wire rack for a few minutes. Serve warm. Source: "mercurynews.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 7g Fat (27.6% calories from fat); 5g Protein; 35g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 138mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n022.2 --------------- From: Reggie Dwork Subject: 3 Ways to Knead Date: Sat, 08 Jun 2013 11:05:38 -0700 * Exported from MasterCook * 3 Ways to Knead (Bread) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Info/How To Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ways to knead By Hand Best for cooks who want to "feel" when dough is ready and desire more control. Combine all but 1/3 cup of flour (reserve this for kneading) with dry ingredients in bowl. Stir in yeast and liquids until a shaggy dough forms. Turn dough onto work surface dusted with reserved flour. Gather the edges of dough into center to make a tight ball, and press with heel of hand several times to remove air from dough. Let dough rest 4 to 5 minutes so it will be less sticky when you knead. Flatten dough ball by pushing down and away from you with the heel of your hand (dough will be an oval-shaped blob). Pull and fold far edge back over dough. Turn dough a quarter turn. Repeat. Kneading can take 2 to 10 minutes. Fully kneaded dough will be smooth and won't stick to your hands. ***** Stand Mixer (with hook attachment) Best for traditionalists who don't like to get their hands sticky. This method comes closest to hand kneading without the effort. Place dry ingredients in mixer bowl, and fit mixer with dough hook. Mix on low speed 1 minute to combine. With mixer running at low speed, add yeast and liquids by pouring them down the inside of the bowl. Increase speed to medium-low, and mix 2 minutes. Let dough rest 5 minutes. Mix at medium-low speed 5 minutes, or until dough is smooth. Increase speed to medium, and mix 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90F. ***** Food Processor (with regular or dough blade) Best for bakers in a hurry. The blade kneads dough in under 90 seconds. Pulse dry ingredients in food processor fitted with dough blade to combine. With processor running, add yeast and liquids through feed tube. Stop once liquids have been added. Pulse on and off 8 to 10 times until dough comes together in a ball and no dry ingredients remain. Dough temperature will be about 90F. Source: "Vegetarian Times" --------------- MESSAGE bread-bakers.v113.n022.3 --------------- From: Reggie Dwork Subject: Tortillas de Maiz Date: Sat, 08 Jun 2013 11:19:56 -0700 * Exported from MasterCook * Tortillas de Maiz (Corn Tortillas) (Bread) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Fatfree Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups masa harina -- (such as Maseca or Quaker) 1 cup hot water -- plus 1 tablespoon hot water 1. Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina and water in a large bowl, stir well. Turn dough out onto a surface lightly sprinkled with masa harina; knead lightly 5 times or until soft (the consistency should he like soft cookie dough but not sticky - add more water or masa as necessary). Divide dough into 12 equal portions. Shape each portion into a ball. 2. Working with 1 portion at a time, place dough between 2 sheets of plastic wrap (cover remaining balls to prevent drying). Place ball, still covered, on a tortilla press. Close press to flatten dough, moving handle from side to side. Open press; turn dough one-half turn. Close press to flatten. Remove dough. Carefully remove plastic from dough. 3. Place a nonstick skillet over medium heat. Add dough, and cook 15 to 30 seconds or until tortilla releases itself from the skillet. Turn tortilla; cook 30 seconds or until brown spots form. Turn again; cook another 30 to 45 seconds. (At this point, most of the tortillas will puff like pita bread.) Remove from pan. Keep warm. Repeat procedure with remaining dough. Yield: 12 tortillas (serving size: 2 tortillas). CALORIES 129 (11% from fat); FAT 1.6g (sat 0.3g, mono 0.3g, poly Ig); PROTEIN 3.3g; CARE 27.7g; FIBER 3g, CHOL Omg; IRON 1mg; SODIUM 99mg; CALC 67mg Description: "One of life's most delicious experiences is enjoying the elemental flavor of a just-baked corn tortilla." Source: "KiGourmet, May 2003" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; trace Fat (4.1% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch). NOTES : Once you learn how to press and griddle-bake tortillas, they're really quite easy and rewarding. If you'd rather not make your own, search out a locally made brand of tortillas (they'll usually be fresher) in your grocery, and heat them, wrapped in a clean kitchen towel, in a vegetable steamer. Steam 1 minute, turn off heat, and let stand 15 minutes. --------------- MESSAGE bread-bakers.v113.n022.4 --------------- From: Reggie Dwork Subject: Cranberry Pecan Bread Date: Sat, 08 Jun 2013 11:25:43 -0700 * Exported from MasterCook * Cranberry Pecan Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 1 1/2 cups fresh cranberries -- or frozen, chopped 1 cup chopped pecans 3 cups all-purpose flour -- divided 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 cups sugar 1 cup canola oil 3 eggs 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons almond extract 1 cup whole milk Glaze: 6 tablespoons powdered sugar 2 tablespoons orange juice 1/2 tablespoon butter -- melted 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1. Heat oven to 350F. Spray 3 (7 3/4 x 3 3/4") loaf pans with cooking spray; dust with flour, tapping out excess. Toss cranberries and pecans with 1/4c of flour in med bowl to coat. 2. Whisk remaining 2 3/4c flour, baking powder and salt in med bowl. Beat sugar and oil in lg bowl at med speed 1 min or until combined. Add eggs one at a time, beating just until blended. Beat in 1 1/2tsp each vanilla and almond extract. At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture. Stir in cranberry mixture. Divide batter between pans. 3. Bake 55 - 60 min or until wooden skewer inserted in center comes out clean. Cool in pans on wire rack 15 min. 4. Meanwhile, whisk all glaze ingredients together in small bowl. Remove bread from pans; place on wire rack. Brush with glaze; cool completely. Makes: 3 (8 slice) loaves TIP: To chop cranberries in food processor, freeze until slightly firm and pluse. Source: "Cooking Club, Winter 2013" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 14g Fat (46.3% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 180mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v113.n022 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved