Date: Sat, 15 Jun 2013 06:22:54 GMT -------------- BEGIN bread-bakers.v113.n023 -------------- 001 - Reggie Dwork Subject: Rosemary Biscuits Date: Fri, 14 Jun 2013 21:05:49 -0700 * Exported from MasterCook * Biscuits, Rosemary Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 2 cups all-purpose flour 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1 tablespoon chopped fresh rosemary 4 tablespoons butter -- or shortening 1 cup buttermilk -- cold 1. Preheat oven to 425F. Lightly spray a baking sheet with cooking spray. 2. Combine flour, baking powder, baking soda, salt and rosemary in a medium bowl. 3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out on floured surface and dust top of mixture with flour. Knead lightly 5 times. Roll into a 1" thick round. Cut with 2" flour-dusted cutter. Place close together on baking sheet. Bake 15 minutes or until golden. Makes 15. Per biscuit: 90 calories, 3.5g fat, 10mg chol., 2g prot., 13g carbs., 0g fiber, 320mg sodium. Source: "Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 3g Fat (32.0% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 306mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n023.2 --------------- From: Stephen Blumm Subject: Fresh yeast? Date: Mon, 10 Jun 2013 02:37:04 -0400 I received an email from a friend in India about how to substitute fresh yeast for instant rise yeast. She has several bread recipes that call for 1/8 teaspoon, 1.25 teaspoons, and 2 teaspoons of instant rise yeast. What I found on the Internet was that one would need 2.5 times as much fresh or cake yeast as instant rise yeast. (I assume that if a teaspoon of instant rise yeast is five grams, she would need 12.5 grams of fresh yeast. Is all this correct? I assume that it is necessary to proof the fresh yeast? Thanks for the help. Stephen Blumm Valley Forge, Pennsylvania --------------- MESSAGE bread-bakers.v113.n023.3 --------------- From: Reggie Dwork Subject: pretzel bread? Date: Tue, 11 Jun 2013 08:09:31 -0700 Do any of you have a recipe for pretzel bread?? I have heard that this type of bread is very tasty and actually tastes like a pretzel. Jeff likes pretzels so I thought we might try this and see if he likes it. TIA, Reggie --------------- MESSAGE bread-bakers.v113.n023.4 --------------- From: Reggie Dwork Subject: Honey Spice Bread Date: Fri, 14 Jun 2013 21:12:11 -0700 * Exported from MasterCook * Honey Spice Bread Recipe By : Serving Size : 16 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup packed brown sugar 1/3 cup milk 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2 eggs 1/2 cup honey 1/3 cup vegetable oil GLAZE: 1/3 cup confectioners' sugar 2 teaspoons milk 1. In a saucepan over low heat, cook and stir brown sugar and milk for 5 minutes or until sugar is dissolved. Remove from the heat. In a large bowl, combine dry ingredients. In another bowl, combine the eggs, honey, oil and brown sugar mixture; mix well. Stir into dry ingredients until moistened. Pour into a greased 8" x 4" x 2" loaf pan. 2. Bake at 350F for 55-60 minutes or until a toothpick inserted near the center comes out clean (cover with foil of top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over bread. Yield 16 servings Source: "allrecipes.com" Start to Finish Time: "1:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 6g Fat (25.3% calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 62mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n023.5 --------------- From: Reggie Dwork Subject: Healthy Peanut Butter Banana Muffins Date: Fri, 14 Jun 2013 22:13:55 -0700 We have no idea if Truvia Baking Blend tastes any good. We plan on trying it soon. Have (or do any of you) you used it yet?? If so, please let us know what you think of it. * Exported from MasterCook * Peanut Butter Banana Muffins, Healthy Recipe By :Adapted from: Candace Craves Serving Size : 126 Preparation Time :0:00 Categories : Appetizers/Hors d'Oeuvres Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bananas -- ripe 1/3 cup honey 1/3 cup peanut butter 2/3 cup plain greek yogurt 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon ground flax seed 2 tablespoons Truvia Baking Blend 1 cup all-purpose flour 3/4 cup whole wheat flour Cinnamon Sugar Recipe: 1/4 cup Truvia Baking Blend 2 tablespoons cinnamon Preheat the oven to 375F. Line muffin tins with baking cups or lightly spray with canola oil. Mix the wet ingredients together, mashed banana, honey, peanut butter, yogurt, and vanilla. In a separate bowl, combine the dry ingredients (flours, salt, baking powder, baking soda, flax seed, truvia baking blend, and cinnamon). Add the wet and dry together and stir until just combined. Using a large ice cream scoop or spoon, add the batter into the muffin tin until the cups are 3/4 full, sprinkle with bit cinnamon sugar on each muffin, and bake on the middle rack of the oven for 15 - 20 minutes. To make cinnamon sugar in a small bowl combine 1/4 cup Truvia Baking Blend with 2 tablespoons cinnamon. Give it a good stir and store in a airtight container. Description: "This recipe for some Healthy Peanut Butter Banana Muffins sweetened with Truvia Baking Blend." Source: "mommyskitchen.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; trace Fat (22.1% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Serving Ideas : These muffins are delicious as a snack or make a great breakfast paired with fruit and yogurt. If you want to give Truvia's Baking Blend a try, just use half the amount of baking blend in place of regular sugar. That's it - no complicated measuring to remember. --------------- END bread-bakers.v113.n023 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved