Date: Mon, 10 Mar 2014 07:21:12 GMT -------------- BEGIN bread-bakers.v114.n010 -------------- 001 - Gloria Subject: Re: Parmesan Pull Aparts Date: Mon, 3 Mar 2014 06:49:51 -0800 (PST) The Parmesan Pull Aparts sound delish. But I would rather use plain old canned Parmesan than use my rasp to grate cheese. Which reminds me: time to fix my Parmesan dumplings again and buy a Costco chicken. Mmmm... --------------- MESSAGE bread-bakers.v114.n010.2 --------------- From: Reggie Dwork Subject: Burst O' Lemon Muffins Date: Mon, 03 Mar 2014 12:40:47 -0800 * Exported from MasterCook * Bread, Burst O' Lemon Muffins Recipe By :Nancy Rader Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 cup lemon yogurt -- or vanilla 8 oz 1 egg 1/3 cup butter -- melted 1 tablespoon grated lemon peel -- to 2T 1 tablespoon lemon juice 1/2 cup flaked coconut Topping: 1/3 cup lemon juice 1/4 cup sugar 1/4 cup flaked coconut -- toasted 1. In a lg bowl, combine the flour, sugar, baking powder, baking soda and salt. In a sm bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut. 2. Fill paper-lined muffin cups two-thirds full. Bake at 400F for 18-22 min or until golden brown and toothpick inserted near the center comes out clean. Cool for 5 min before removing from pan to a wire rack. 3. In a saucepan, combine the lemon juice and sugar; cook and stir over med heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temp. Description: "These have a rich, cake-like texture with sweet coconut and a lemon zing." Source: "Taste of Home Most Requested Recipes of 2014" T(bake): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 8g Fat (32.7% calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n010.3 --------------- From: Jeff Kreitman Subject: Onion Board Date: Fri, 07 Mar 2014 10:22:19 -0500 Growing up in the greater NYC area my Mom used to get this bread that she called an Onion Board. Her birthday is this month and I would love to make her one, does anyone have a good recipe? Thanks! --------------- MESSAGE bread-bakers.v114.n010.4 --------------- From: Reggie Dwork Subject: Rosemary Bread Date: Thu, 06 Mar 2014 18:05:10 -0800 Beware! There's only 2 Tbsp water in this recipe - there's no way it can work as written. If you feel adventurous, try 3/4 to 1 cup water, or use your favorite white bread recipe with this recipe's flavorings. * Exported from MasterCook * Bread, Rosemary Recipe By :SSapenaro Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons yeast 1 teaspoon sugar 3 cups flour 1/2 teaspoon salt 1/4 cup fresh rosemary -- chopped 1 tablespoon cornmeal -- for baking sheet 1 teaspoon olive oil 1 clove garlic -- minced 1/2 teaspoon Cracked black pepper 1/2 teaspoon rock salt -- or parmesan cheese Sprinkle yeast over about 2T warm water in small bowl. Stir until dissolved. Stir in sugar. Stir in 1/2C of flour until smooth. Let stand until mixture begins to bubble. Combine remaining flour and salt. Stir in yeast mixture and rosemary. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 min. Cover and let rise in lightly oiled bowl until doubled in size, about 1 hr. Punch dough down. Roll to 9" circle on lightly floured surface. Place on lightly oiled baking sheet sprinkled with cornmeal. Brush bread with oil mixed with garlic. Sprinkle cracked pepper and crushed rock salt over the bread. Using 2 fingers, poke holes at even intervals over top of bread. Let stand about 15 min. Bake at 425F. 15-20 min or until golden brown and loaf sounds hollow when tapped. Remove to wire rack to cool slightly before serving. Makes 8 servings. NOTE: Two tablespoons of Parmesan cheese may be sprinkled over bread before baking instead of rock salt. Description: "Know your spice requirements. We found the suggested spicing to be far too mild." Source: "bigoven.com" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 390 Calories; 2g Fat (4.8% calories from fat); 10g Protein; 81g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 254mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n010.5 --------------- From: Reggie Dwork Subject: Buttery Buttermilk Biscuits Date: Fri, 07 Mar 2014 09:47:57 -0800 * Exported from MasterCook * Bread, Buttery Buttermilk Biscuits Recipe By :aubreykipp Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Unbleached all-purpose flour 1 cup cake flour 2 teaspoons baking powder 1/2 teaspoon Baking soda 1 teaspoon granulated sugar 1/2 teaspoon table salt 4 ounces unsalted butter -- (1 stick), very cold, cut into 1/4" cubes 2 tablespoons unsalted butter -- (up to 4T), melted (for brushing tops of biscuits) 3/4 cup buttermilk -- cold 2 tablespoons buttermilk -- (additional if needed, up to 3T), cold Buttermilk biscuits - this is an easy never fail recipe that produces tender, fluffy, "melt in your mouth" biscuits. Perfect for a breakfast sandwich or simply served with butter and honey or jam. They're very versatile and can be easily changed to suit your style. I often toss in cheddar cheese, maybe some bacon, or some spices and herbs to serve with dinner. Give them a try, you won't be sorry. Adjust rack to center position and heat oven to 450F. Sift both flours, baking powder, baking soda, sugar and salt together into a mixing bowl or workbowl of food processor fitted with steel blade. Using your fingertips, pastry blender, or steel blade of food processor, rub, cut, or process butter into dry ingredients until mixture resembles coarse crumbs with some slightly larger lumps of butter. (If using your fingers to rub in the butter, don't let your fingertips touch or the friction will melt the butter.) Make a well in the center and pour in 3/4 cup cold buttermilk. Mix with a spatula or fork until mixture forms a soft, slightly sticky ball (adding additional buttermilk as necessary for dough clumps to form ball). Do not overmix. If using a food processor, add buttermilk and pulse process until dough gathers into moist clumps. Remove and form into a ball. Divide dough into 12 equal portions. Working quickly with lightly floured hands, gently bat a portion of dough back and forth between hands until a rough ball begins to form. Cup palms and lightly pat dough ball to flatten slightly, and form into a rough round. Repeat with remaining dough and place formed dough rounds about 1" apart on an ungreased or parchment-lined baking sheet. Carefully brush dough tops with 2T melted butter. (At this point, biscuits can be loosely covered with plastic wrap and refrigerated for up to 2 hrs.) Bake on the center rack of a preheated 450F oven until biscuits are light golden, about 10 to 12 min. If desired, brush the hot biscuits with additional melted butter. Serve immediately. Note: Resist the urge to add more flour to the dough -- the wetter the dough, the less the handling, the more tender the biscuit. Source: "bigoven.com" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 10g Fat (54.1% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n010.6 --------------- From: Reggie Dwork Subject: Onion Boards Date: Sun, 09 Mar 2014 23:33:35 -0700 * Exported from MasterCook * Bread, Onion Boards Recipe By :Gia Scotttz Serving Size : 0 Preparation Time :0:00 Categories : Bread Ethnic Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 2 cups warm water -- (about 110F) 2 tablespoons sugar 2 teaspoons salt 5 1/2 cups all-purpose flour -- to 6C 3/4 cup instant minced onion water 1 egg yolk -- beaten with 1 tablespoon water The "little" breads, normally baked in single serving size, are perfect for the home baker, as are breads with out-of-the-ordinary flavors. One such bread recipe, perfect for accompanying red beans & rice or a bowl of steaming gumbo, is called onion boards for their board-like shape. Strewn with rehydrated minced onion, their rich oniony flavor compliments many soups, stews, and gumbos perfectly. It doesn't hurt that they are relatively simple to make, shape and bake either! 1. Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt and about 2C of flour. Beat in 2-3C more flour to make a stiff dough. Turn onto a floured board and knead until smooth and satiny, about 5-20 min, adding more flour as needed to prevent sticking. Turn dough over in clean, greased bowl; cover and let rise in a warm place untl doubled, about 1 1/2 hrs. 2. Punch dough down and knead briefly on a lightly floured board to release air. Divide into 6 equal parts, cover lightly and let rest for 10 min. Meanwhile, soak onion in enough water to cover for 5-10 min. Drain and squeeze out excess moisture and set aside. 3. On a lightly floured board, roll and stretch each portion of dough into a rectangle about 7"x11", with edges slightly thicker than centers. Lightly brush with egg yolk & water mixture, and then transfer to a lightly greased baking sheet. Distribute onion evenly over top. 4. Bake 1 or 2 at a time in a 375F. oven for 20-25 min or until golden brown. Let cool on racks. Uncooked boards can stand uncovered as necessary until placed in oven. Makes 6 boards, each board serves 4. Source: "examiner.com" S(Internet address): "http://www.examiner.com/article/baking-bread-at-home-with-a-recipe-for-onion-boards" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 1g Fat (4.2% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n010 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved