Date: Sun, 11 Aug 2013 05:22:45 GMT -------------- BEGIN bread-bakers.v113.n029 -------------- 001 - Reggie Dwork Subject: Chocolate-Cherry Banana Bread #1 Date: Fri, 09 Aug 2013 18:35:19 -0700 * Exported from MasterCook * Chocolate-Cherry Banana Bread #1 Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling water 2/3 cup dried cherries 1/4 cup butter -- softened 3/4 cup sugar 2 egg whites 1 egg 1 large ripe banana -- mashed 1/2 cup fat-free sour cream 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1/3 cup baking cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup chopped pecans Prep: 30 min. Bake: 45 min. + cooling Yield: 16 Servings Contest Winner Diabetic Friendly In a small bowl, pour water over cherries; let stand for 15 minutes. Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg whites and egg until smooth. In a small bowl, combine the banana, sour cream and vanilla. Combine the flour, cocoa, baking powder, baking soda, cinnamon and salt; add to butter mixture alternately with banana mixture. Drain cherries and coarsely chop; fold into batter with pecans. Pour into a 9" x 5" loaf pan coated with cooking spray. Bake at 350F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices). Description: "It's so rich and moist, no one will guess its lighter." Source: "www.tasteofhome.com/" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 5g Fat (26.4% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 151mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n029.2 --------------- From: Reggie Dwork Subject: A-to-Z Bread Date: Fri, 09 Aug 2013 18:37:09 -0700 * Exported from MasterCook * A-to-Z Bread Recipe By :http://www.tasteofhome.com/ Serving Size : 32 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1 cup canola oil 3 eggs -- lightly beaten 2 cups A to Z ingredients -- (choose from list below) 1 tablespoon vanilla extract 3 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped walnuts A to Z INGREDIENTS: Apples -- peeled and shredded Applesauce dried apricots -- chooppoed ripe bananas -- mashed carrots -- shredded coconut dates -- pitted and chopped dried figs -- chopped seedless grapes -- cgiooed oranges -- peeled and chopped peaches -- peeled and chopped pears -- peeled and chopped canned pineapple -- crushed and drained dried plums -- pitted and chopped pumpkin -- canned raisins raspberries -- unsweetened fresh or frozen rhubarb -- chopped fresh or frozen strawberries -- fresh or frozen sweet potatoes -- cooked and mashed zucchini -- peeled and grated Prep: 15 min. Bake: 1 hour + cooling Yield: 32 Serving In a bowl, combine the sugar, oil and eggs. Stir in A to Z ingredients of your choice and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8" x 4" loaf pans. Bake at 350F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves. Source: "Taste of Home" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 10g Fat (49.7% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 143mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n029.3 --------------- From: Reggie Dwork Subject: Carrot Banana Bread Date: Fri, 09 Aug 2013 18:39:05 -0700 * Exported from MasterCook * Carrot Banana Bread Recipe By : Serving Size : 16 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads Fruit Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 eggs 1 cup mashed ripe bananas -- (2 to 3 medium) 1/3 cup canola oil 1 cup grated carrots 1/2 cup chopped pecans Prep: 10 min. Bake: 55 min. + cooling In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9" x 5" loaf pan. Bake at 350F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices). Source: "Taste of Home" Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 8g Fat (38.7% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 155mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n029.4 --------------- From: Reggie Dwork Subject: Coconut Banana Bread Date: Fri, 09 Aug 2013 18:46:57 -0700 * Exported from MasterCook * Coconut Banana Bread Recipe By : Serving Size : 32 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- melted 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 1 teaspoon rum extract 2 cups mashed ripe bananas -- (about 4 med) 2 3/4 cups all-purpose flour 1 1/4 teaspoons baking soda 6 ounces white baking chocolate -- coarsely chopped 1/2 teaspoon salt 1 cup flaked coconut 1 cup chopped pecans Prep: 15 min. Bake: 70 min. + cooling Yield: 32 Servings In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8" x 4" loaf pans. Bake at 350F for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves. Description: "White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious." Source: "Taste of Home" Start to Finish Time: "1:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 11g Fat (48.2% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 147mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n029.5 --------------- From: Reggie Dwork Subject: Bacon & Cheese Muffin Date: Fri, 09 Aug 2013 18:48:47 -0700 * Exported from MasterCook * Bacon & Cheese Muffin Recipe By :The Sister's Cafe Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 1/4 cups milk 1/4 cup butter or margarine -- melted and cooled 1 egg 1/2 pound bacon -- diced, cooked and degreased 3/4 cup shredded cheddar cheese In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake at 400F for 20-25 minutes, until lightly golden brown. Source: "mommyskitchen.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 269 Calories; 17g Fat (57.2% calories from fat); 11g Protein; 18g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 529mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n029.6 --------------- From: Reggie Dwork Subject: Cranberry Banana Bread Date: Fri, 09 Aug 2013 19:43:34 -0700 * Exported from MasterCook * Cranberry Banana Bread Recipe By :The Sister's Cafe Serving Size : 12 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup shortening 2/3 cup sugar 2 eggs 1 cup mashed ripe bananas -- (about 2 medium) 1 1/2 cups all-purpose flour 1/3 cup cinnamon graham cracker crumbs -- (about 2 whole crackers) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts -- or pecans 1/2 cup dried cranberries Contest Winner Prep: 25 min. Bake: 50 min. + cooling Yield: 12 Servings In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas. Combine the flour, cracker crumbs, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Fold in walnuts and cranberries. Pour into a greased 8" x 4" loaf pan. Bake at 350F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices). Tip Banana Basics Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed. Description: "Studded with cranberries and nuts, these moist golden loaves make wonderful breakfast treats and gifts for grateful friends" Source: "mommyskitchen.net" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 10g Fat (38.0% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 254mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n029.7 --------------- From: Jeff Kreitman Subject: converting sourdough starter hydration % Date: Sat, 10 Aug 2013 23:26:24 -0400 I need some help confirming my math on how to convert a sourdough starter that I normally maintain at 100% for a recipe in a different book based on a starter built at 145%. If I would normally add 8 ounces of water and 8 ounces of flour, do I now add the same 8 ounces of flour and 11 5/8 ounces of water to make the conversion? Also, can I do this conversion in a single feeding or do I need to feed the starter in this new ratio multiple times before baking? Thanks in advance! --------------- MESSAGE bread-bakers.v113.n029.8 --------------- From: Joan Subject: Gluten free Cinnamon raisin bread Date: Mon, 5 Aug 2013 16:42:09 -0400 Cinnamon raisin bread King Arthur gluten-free bread and pizza mix 1 Tbsp cinnamon 2 Tbsp white sugar 1 Cup raisins You can vary the amounts of cinnamon and/or sugar as you desire. I follow directions on box for bread mix up to just before the 2nd rise. Put raisins in small mixing bowl. While bread is rising 1st time pour enough boiling water to cover raisins and cover with a plate. Leave at least 15-20 mins. In a separate bowl, mix cinnamon and sugar. Just before putting bread in a pan for 2nd rise (#3 in directions on box) drain raisins well. Then gently fold in raisins and cinnamon-sugar mix as you deflate bread mix then put bread in pan and follow directions. I put a wash of egg while over the bread just before putting it in the oven - it looks so pretty shiny. When bread is removed from the pan and while still hot I drizzle confectionary sugar with a slight amount of milk mixed in. Eat and enjoy. Joan An excellent source of gluten-free baking and cooking information is the books and website of Annalise Roberts . Another source of gluten-free ingredients is . --------------- END bread-bakers.v113.n029 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved