Date: Mon, 31 Mar 2014 06:23:20 GMT -------------- BEGIN bread-bakers.v114.n013 -------------- 001 - Reggie Dwork Subject: Spelt Indian Flatbread Date: Wed, 26 Mar 2014 20:42:35 -0700 * Exported from MasterCook * Bread, Spelt Indian Flatbread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups spelt flour -- or whole-wheat flour, plus more for rolling 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil -- divided 1/4 cup water -- plus 1 tablespoon water -- plus more as needed This healthy, whole-grain Indian flatbread recipe, known as chapati, is a breeze to throw together at a moment's notice and is ideal for scooping up dal and other thick soups. Spelt is a whole grain related to wheat that adds a nutty flavor, but whole-wheat flour works well too. Combine flour and salt in a large bowl. Add 1T oil and mix with your fingers until crumbly. Slowly add water and mix until the dough just comes together. If the dough doesn't come together easily, mix in up to 2T more water. Knead on a lightly floured surface until the dough is smooth and no longer sticks to your fingers, about 2 minutes. Cover with a damp cloth; let rest for at least 15 and up to 30 minutes. Divide the dough into 8 balls and cover with a damp cloth. Lightly flour a rolling pin and a clean work surface. Flatten 1 dough ball and roll it out, picking it up and rotating it to make sure it isn't sticking, until very thin and about 5" in diameter. Transfer to a lightly floured baking sheet and loosely cover with plastic wrap or a towel. Repeat with the remaining dough, spacing the breads on baking sheets so they don't touch. Heat a large cast-iron skillet, heavy skillet or griddle over medium-high heat. Add one bread and cook until small bubbles appear, 30 seconds to 1 minute. Flip, then brush the top side with a little of the remaining oil and cook until lightly puffed, 30 seconds to 1 minute more. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining breads, stacking and covering them as you go to keep them warm and pliable. Makes: 8 breads Serving Size: 1 bread NUTRITION PROFILE (Per Magazine): Low calorie | Low carbohydrate | Low saturated fat | Low cholesterol | Low sodium Per serving: (Per Magazine): 107 calories; 4 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 1 g total sugars; 3 g protein; 2 g fiber; 146 mg sodium; 0 mg potassium. Source: "EatingWell: January/February 2014" S(Internet address): "" Start to Finish Time: "0:55" T(aactive): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 849 Calories; 30g Fat (30.6% calories from fat); 25g Protein; 131g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 1077mg Sodium. Exchanges: 8 1/2 Grain(Starch); 6 Fat. --------------- MESSAGE bread-bakers.v114.n013.2 --------------- From: Reggie Dwork Subject: Whole-Wheat Irish Soda Bread Rolls Date: Thu, 27 Mar 2014 11:57:34 -0700 * Exported from MasterCook * Bread, Whole-Wheat Irish Soda Bread Rolls Recipe By : Serving Size : 6 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole-wheat flour -- plus 1 tablespoon whole-wheat flour -- plus more for dusting 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon buttermik -- (see Tip) 1/2 cup low-fat milk -- plus, divided 1 tablespoon low-fat milk 2 teaspoons honey 2 teaspoons chopped fresh thyme 3 tablespoons old-fashioned rolled oats This easy whole-wheat Irish soda bread roll recipe gets its rise from baking soda instead of yeast, so you can enjoy warm bread with just a few minutes of prep and 25 minutes in the oven. 1. Preheat oven to 375F. Line a baking sheet with parchment paper or a nonstick baking mat. 2. Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Whisk buttermilk, 1/2C milk, honey and thyme in a medium bowl. Add the wet ingredients to the dry ingredients and stir until the dough comes together. 3. Dust a clean work surface with whole-wheat flour. Turn the dough out and gently knead with barely damp hands just a few times until smooth. Divide the dough into 6 equal pieces and shape each into a 2- to 2 1/2" round about 1" thick. Place on the prepared baking sheet about 1/2" apart. Brush with the remaining 1T milk and sprinkle with oats, pressing on them lightly to adhere. 4. Bake the rolls until golden brown on the bottom and a skewer inserted in the center comes out clean, 20 to 25 minutes. Serve warm. TIPS & NOTES Make Ahead Tip: Store airtight for up to 1 day; reheat in a warm oven. No buttermilk? You can make "sour milk" as a substitute: mix 1T lemon juice or vinegar to 1C nonfat milk; let stand for about 10 minutes before using. Source: "EatingWell: January/February 2014" S(Internet address): "" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 1g Fat (5.3% calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 284mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n013.3 --------------- From: Reggie Dwork Subject: Chocolate Zucchini Bread Date: Thu, 27 Mar 2014 12:03:58 -0700 * Exported from MasterCook * Bread, Chocolate Zucchini Bread Recipe By :Adapted from: The Red Hat Society Cookbook Serving Size : 30 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 1/2 cups sugar 1 cup vegetable oil -- or see note 1 teaspoon vanilla extract 2 cups grated zucchini 3 cups all-purpose flour -- sifted 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 3 ounces instant chocolate pudding 1/2 cup pecans -- chopped, optional 1/2 cup chocolate chips Note: or 1/2C vegetable oil + 1/2C cup applesauce Preheat oven to 350F. In a large mixing bowl beat the eggs, sugar, oil, (or oil applesauce combination) and vanilla extract. Fold in the zucchini. Sift the flour and combine with salt, baking soda and baking powder, cinnamon and pudding mix. Add to the egg mixture and mix well. Fold in the nuts if using and the chocolate chips. Pour into two greased loaf pans or 4 mini loaf pans. Bake for one hour, or until wooden toothpick comes out clean. Cool on rack for 10 minutes before removing from pans. Cool completely. If making mini loaves bake for 20 - 25 minutes. Yield: 2 loaves or 4 - 5 mini loaves Source: "Mommy's Kitchen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 10g Fat (45.7% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n013.4 --------------- From: Reggie Dwork Subject: Coconut Craisin Pecan Scones Date: Thu, 27 Mar 2014 12:08:09 -0700 * Exported from MasterCook * Bread, Coconut Craisin Pecan Scones Recipe By :Lori Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 cups buttermilk 4 cups whole wheat pastry flour 4 teaspoons baking powder 2 1/2 teaspoons salt 1/2 cup brown sugar 1/2 cup cold butter -- plus 2 tablespoons cold butter 2 tablespoons coconut oil -- cold 1 cup shredded coconut meat 1 cup craisins -- coarsely chopped 2 1/2 cups pecans -- coarsely chopped Preheat oven to 400F. Using a 2-cup measuring cup, add eggs and gently beat. Next, fill to the 2 cup line with buttermilk. Mix and set aside. In a medium bowl sift in flour, baking powder and salt and then add brown sugar and toss together. Next, coarsely chop your pecans and Craisins. Using a pastry blender, cut in cold butter and cold coconut oil into flour until mixture is crumbly, then add your coconut, Craisins and pecans. Pour buttermilk into mixture and gently stir just until the dough comes together. On a baking sheet lined with unwaxed parchment paper, drop dough, distributing evenly to make 2 dozen. I use a heaping 1/4 cup scoop. Place in heated oven and bake for 20 - 25 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 16g Fat (53.5% calories from fat); 4g Protein; 26g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 381mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n013.5 --------------- From: Reggie Dwork Subject: Stout Chocolate-Cherry Bread Date: Thu, 27 Mar 2014 12:14:24 -0700 * Exported from MasterCook * Bread, Stout Chocolate-Cherry Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/4 cups bread flour -- divided 12 ounces bottle Guinness Stout 2 1/4 teaspoons dry yeast -- (1 pkg) 1 tablespoon granulated sugar 1 teaspoon salt 1/2 cup dried tart cherries 4 ounces bittersweet chocolate -- coarsely chopped cooking spray 1 teaspoon water 1 large egg white -- lightly beaten 1 teaspoon pearl sugar -- optional 1. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight. 2. Remove mixture from refrigerator; let stand 1 hour. 3. Add 2 cups flour, 1 tablespoon granulated sugar, and salt, stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate. 4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, I hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough. 5. Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size. 6. Preheat oven to 350F. 7. Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough. Sprinkle the dough with pearl sugar, if desired. Make a 1/4" deep cut down the center of dough using a sharp knife. 8. Bake at 350F for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack. Yield: 20 servings (serving size: 1 slice). CALORIES 156 (14% from fat); FAT 2.4g (sat 1.3g, mono 0.2g. poly 0.2g); PROTEIN 4.3g; CARE 28.1g; FIBER 1.3g; CHOL Omg; IRON 1.4mg; SODIUM 121mg; CAL 5mg Source: "Cooking Light" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 4g Fat (20.6% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 112mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : An overnight sponge made with stout creates a rich, complex flavor that matches well with bittersweet chocolate and dried tart cherries. Because yeast feeds on the sugar in the beer, keep the sponge in the refrigerator to control the yeast's growth. A sprinkling of pearl sugar (available at gourmet stores and large supermarkets) adds texture. --------------- MESSAGE bread-bakers.v114.n013.6 --------------- From: Reggie Dwork Subject: Storing Homemade Bread Date: Thu, 27 Mar 2014 13:06:46 -0700 How do you store the breads you make?? We have not been having much luck lately. They all seem to mold very quickly. We store the finished breads individually in plastic, see-through boxes with a tight fitting lid. Winter temps in our house is around 68F and summer as low as we can get it. We live in California's Central Valley - warm and mostly dry ... summer temps outside are often over 100F. Bread, Storing Homemade All loaves, even crusty hearth breads, can be stored in plastic wraps, though the crust would soften. Bread boxes and dry, cool ventilated drawers or containers are also acceptable. Use a baking soda solution or bleach water to cleanse storage areas of any possible off-odors, which the bread could easily absorb. Refrigation tends to dry out bread, but will-wrapped loaves can be frozen for up to 3 months. Once thawed, however, they dry out more rapidly than fresh bakedbread. Source: "Joy of Cooking" --------------- END bread-bakers.v114.n013 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved