Date: Sat, 7 Sep 2013 08:18:06 GMT -------------- BEGIN bread-bakers.v113.n032 -------------- 001 - Reggie Dwork Subject: Coconut Muffins, Gluten-Free Date: Sun, 01 Sep 2013 21:38:50 -0700 * Exported from MasterCook * Coconut Muffins, Gluten-Free Recipe By : Serving Size : 12 Preparation Time :0:05 Categories : Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Gluten-Free All-purpose Flour 1/2 cup Coconut Flour 2 teaspoons Baking Powder 1 teaspoon Baking Soda 1 cup Granulated Sugar 1/2 teaspoon Salt 1 1/2 cups Unsweetened Shredded Coconut -- Divided 2 whole Eggs 1/3 cup Olive Oil 2 cups Full-Fat Coconut Milk 1 teaspoon Vanilla Extract Preheat the oven to 350 F and lightly oil a 12-muffin pan. Set pan aside. In a large mixing bowl, combine the flours, baking powder, baking soda, sugar, salt and one cup of the shredded coconut. In a separate bowl, whisk together the remaining (wet) ingredients. Pour the wet ingredients into the bowl with the flour mixture and mix until combined. Pour the batter into the prepared muffin pan. Sprinkle the remaining half cup of shredded coconut over the batter and bake in the oven for 22 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean. Description: "Not too sweet, and filled with healthy coconut and rich olive oil. Eat them for breakfast or on the go, they're very satisfying." Source: "http://tastykitchen.com/" Start to Finish Time: "0:22" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 7g Fat (36.5% calories from fat); 2g Protein; 25g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 287mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n032.2 --------------- From: Reggie Dwork Subject: Carrot-Coconut Bread Date: Thu, 05 Sep 2013 15:25:00 -0700 * Exported from MasterCook * Carrot-Coconut Bread Recipe By : Serving Size : 10 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup coconut oil -- (such as Spectrum), at room temperature 2/3 cup packed light brown sugar 2 eggs 1 1/2 cups grated carrots 1 cup white whole wheat flour -- (such as King Arthur) 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sweetened flaked coconut 1/3 cup chopped unsalted macadamia nuts -- o0ptional 1. Heat oven to 350F. Coat an 81/2 x 41/2" loaf pan with nonstick cooking spray. 2. In a large bowl, beat oil, sugar and eggs 3 minutes, until well combined and fluffy. Beat in carrots until just combined. In a separate bowl, whisk together white whole wheat flour, all-purpose flour, baking powder and salt. Beat dry mixture into wet mixture until just combined. Stir in coconut and, if desired, macadamia nuts. 3. Transfer mixture to pan, smoothing out the top. Bake at 350F for 55 minutes to 1 hour. Cool 15 minutes in pan, then turn onto a rack and cool completely. Wrap in plastic wrap, then aluminum foil. Source: "Familycircle.com" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 12g Fat (48.7% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 128mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n032.3 --------------- From: Reggie Dwork Subject: Apricot-Almond Muffins Date: Sat, 07 Sep 2013 00:08:18 -0700 * Exported from MasterCook * Apricot-Almond Muffins Recipe By : Mary Evans Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MUFFINS: 3/4 cup diced dried apricots 1 tablespoon hot water 1 tablespoon lemon juice 1 3/4 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter -- melted, cooled to room temperature 1 egg 6 ounces low-fat custard-style vanilla yogurt 1/4 cup apricot preserves 3/4 teaspoon almond extract 1/2 cup sliced almonds GLAZE: 1/4 cup powdered sugar -- 1/2" cubes 1 teaspoon milk 1/2 teaspoon almond extract 1. Heat oven to 400F. Grease bottoms of 12 muffin cups or line with baking cups. In small bowl, stir together apricots, water and lemon juice; let stand 10 minutes. 2. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make well in center. In medium bowl, whisk butter and egg until well-blended; whisk in yogurt until combined. Whisk in preserves and 3/4 teaspoon almond extract. Pour mixture into well in center of flour mixture; stir until partially mixed. Add apricots; stir until just blended. 3. Divide evenly among muffin cups; sprinkle with sliced almonds. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. 4. Meanwhile, in another small bowl, stir together all glaze ingredients. Drizzle over muffins; remove from pan. Serve warm or at room temperature. 12 muffins Description: "Chewy bits of dried apricots and crunchy slices of almonds fill these muffins with taste, texture and flashes of orange color." Source: "http://www.cookingclub.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 10g Fat (35.8% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 83mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : Make sure the dried apricots are still soft and pliable, and use pure almond extract, not the imitation variety, for best flavor. --------------- MESSAGE bread-bakers.v113.n032.4 --------------- From: Reggie Dwork Subject: Cardamom Pecan Scones Date: Sat, 07 Sep 2013 00:20:34 -0700 * Exported from MasterCook * Cardamom Pecan Scones Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1/3 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 6 ounces butter -- frozen, (12 Tbsp) 1 cup buttermilk -- plus 1 tablespoon 2 tablespoons buttermilk -- csn use powdered buttermilk plus water 1 teaspoon freshly grated lemon zest -- minced 4 cardamom pods -- seeds removed and crushed (about 1/4 tsp) 2/3 cup chopped pecans 1 egg white -- mixed with 1 teaspoon water 1/4 cup sugar Preheat two 10" Dutch ovens for at least 3 to 5 minutes in a 425F oven, or to bake outdoors, place 12 to 14 lit charcoal briquettes on the lids and 8 briquettes below in a ring pattern. Bake time: 12 - 15 min While your ovens are heating, go about preparing the dough. Combine flour, 1/3 c sugar, baking powder, baking soda and salt in a mixing bowl. Use the large holes of a box grater to grate the butter. Stir until mixture resembles lumpy coarse crumbs. Add buttermilk, lemon zest, cardamom and pecans; mix gently with a fork. The dough should be just barely moist and won't come completely together until the next step. Turn the dough onto a lightly floured boards (or waxed paper), gather and knead very briefly just until it comes together. Take care not to work too much extra flour into it. Divide the dough in half. Form each half into a 1/2" thick circle. Place it into a lightly greased 10" Dutch oven. Cut into 6 triangles. Brush tops with the egg white mixture and sprinkle generously with the sugar. This will create shine and make the tops brown nicely. Bake for 12 - 15 min or until golden. Transfer to a wire rack to cool slightly and serve warm. Description: "This method with frozen butter is an excellent way to achieve flaky scones; if you don't have time, simply use cold butter that has been sliced into 12 pieces." Source: "Trailblszer, Nov/Dec 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 17g Fat (46.7% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 434mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n032.5 --------------- From: Reggie Dwork Subject: Bread, Italian Biga Date: Sat, 07 Sep 2013 00:21:39 -0700 * Exported from MasterCook * Bread, Italian Biga Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Ethnic Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lukewarm water 1 1/4 teaspoons active dry yeast -- (about 1/2 package) 3 3/4 cups all-purpose flour -- about 1 cup ice-cold water 2 teaspoons salt 1. Biga. In a bowl, combine 1/4 cup lukewarm water and 1/4 teaspoon yeast. Let stand until yeast is dissolved, about 5 minutes. With your hands, mix in 3/4 cup flour until evenly moistened; dough will be stiff. Gather into a ball, put in a glass measuring cup, wrap airtight, and let stand at room temperature until biga is bubbly and has tripled in volume, 3 to 5 hours. Use as directed below. (If making ahead, stir down biga after it rises, then chill airtight up to 2 days 'stirring down once a day' or freeze up to 2 weeks; thaw to use. 2. Mixing dough. In a small bowl, combine remaining 1/4 cup lukewarm water and 1 teaspoon yeast. Let stand until yeast is dissolved, about 5 minutes. If using a food processor, whirl biga and 1/4 cup ice-cold water until smooth. Add yeast mixture, salt, and remaining 3/4 cup ice-cold water; pulse until blended. Add 2 3/4 cups flour; pulse until incorporated, then whirl until dough is very smooth and elastic, about 2 minutes. (If machine stops, wait a few minutes for motor to cool, then resume, or transfer to a bowl and beat by hand. To test elasticity, stretch apart a 1" chunk of dough with your fingers, and hold it up to the light; if it forms a thin sheet you can see through and doesn't shred apart, dough is ready. Dough will be very sticky. If using a mixer with a dough hook, place biga in large bowl with 1/4 cup ice-cold water. Using paddle, mix on low speed until fairly smooth. Add yeast mixture, salt, and remaining 3/4 cup ice-cold water; mix until blended. Add 2 3/4 cups flour and beat on medium speed until well blended. Change to dough hook and beat on medium speed until very smooth and elastic, 12 to 14 minutes (see elasticity test above); dough will be very sticky. 3. First rise. Scrape dough into an oiled bowl (a 2 qt measuring cup is ideal). Wrap airtight and let stand at room temperature until tripled, about 3 hours. Or chill up to 24 hours, then let stand at room temperature until tripled, about 5 hours, 4. Shaping and final rise. Sprinkle a board with 3 tablespoons flour and scrape dough onto it. With floured hands, gently form a smooth log by first folding dough in half, then pinching a seam where halves join (photo B). Turn dough seam side down and gently pat into a 12 to 13" long rectangle. Lightly sprinkle with flour. Cover loosely with plastic wrap and let stand on board until puffy, about 30 minutes. 5. While dough rises, place a 14 by 16" baking stone or 14 by 17" baking sheet in oven and set at 425F. Let heat at least 30 minutes. 6. Sprinkle a 14 by 17" baking sheet or piece of stiff cardboard with 2 tablespoons flour. Ease hands under dough, pick up, and as you transfer it to floured sheet, gently stretch it to 17" long. Shake floured sheet to slide dough diagonally onto hot stone or baking sheet. 7. Baking. Bake bread until deep golden, 30 to 35 minutes. Let loaf cool on a rack. 8. Serve, store in a paper bag up to 1 day, or freeze. If a crisper crust is desired, place bread directly on rack of a 425F oven for about 5 minutes. Per ounce: 75 cal., 2.4% (1.8 cal.) from fat; 2.2 g protein; 0.2 g fat (0 g sat.); 16 g carbo. 192 mg sodium; 0 mg chol. Makes: 1 loaf: 1 pound, 7 oz Source: "Sunset, May 1996" Start to Finish Time: "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; trace Fat (2.6% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 357mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat. NOTES : This recipe is best suited for a lazy weekend, but you can gear it to a weekday schedule. The biga can be made ahead and chilled or frozen, and the kneaded dough can rest in the refrigerator up to 24 hours before its first rise. You can double or triple the biga for later baking (the biga will rise on the shorter end of the noted time). A baking stone (sold with gourmet cookware) makes the thickest, crispest crust, but you can use a large baking sheet. --------------- END bread-bakers.v113.n032 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved