Date: Sun, 20 Apr 2014 07:26:47 GMT -------------- BEGIN bread-bakers.v114.n016 -------------- 001 - Reggie Dwork Subject: Romano Cheese Easter Bread Date: Mon, 14 Apr 2014 08:11:54 -0700 I missed getting this into last weekends digest. Bread, Easter Bird's Nest * Exported from MasterCook * Bread, Romano Cheese Easter Recipe By :CONNIE263 Serving Size : 0 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Ethnic Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm milk -- (110F/45 C) 1/4 ounce active dry yeast 2 1/2 cups all-purpose flour 6 eggs -- room temperature 1 1/2 cups grated Romano cheese 4 tablespoons butter -- softened Original recipe makes 2 9x5" loaves 1. In the bowl of a stand mixer, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Lightly grease a large mixing bowl. 2. Stir flour and eggs into yeast mixture; beat on medium-low speed for about 10 minutes, scraping sides of bowl occasionally. Add cheese and softened butter; beat a few minutes more, until fully incorporated. Dough will be very sticky. Scoop dough into greased mixing bowl. Cover bowl with plastic wrap and let rise for 1 hour. Deflate dough and gently fold it over itself; cover and let rise again for 1 hour. 3. Preheat oven to 350F (175C). Grease two 9x5" loaf pans or a tube pan. 4. Transfer dough to a lightly floured surface and knead slightly. Divide the dough in half, if using loaf pans, or shape it into a log if using a tube pan. Transfer dough to prepared pan(s). Let rise for 30 minutes. 5. Bake in preheated oven until loaves are golden brown and sound hollow when their bottoms are tapped, about 60 minutes. Remove from pans and place on a wire rack to cool completely. Footnotes Some cooks include freshly ground black pepper--about 1 teaspoon. Description: "A delicious bread made with Romano cheese. Italians make this bread at Easter time, but it's good anytime! It can be baked in a tube pan or two loaf pans." Source: "allreccipes.com" S(Internet address): "http://allrecipes.com/Recipe/Romano-Cheese-Easter-Bread" Start to Finish Time: "4:00" T(cook): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2808 Calories; 133g Fat (43.0% calories from fat); 135g Protein; 261g Carbohydrate; 10g Dietary Fiber; 1604mg Cholesterol; 3034mg Sodium. Exchanges: 16 Grain(Starch); 12 1/2 Lean Meat; 1 Non-Fat Milk; 17 1/2 Fat. --------------- MESSAGE bread-bakers.v114.n016.2 --------------- From: Reggie Dwork Subject: Pecan Peach Snack Bread Date: Tue, 15 Apr 2014 23:15:46 -0700 * Exported from MasterCook * Bread, Pecan Peach Snack Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Fruit Grains Low Fat Nuts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat pastry flour 1 cup stone-ground whole-grain yellow cornmeal 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon sea salt 2 cups sliced peaches -- fresh or frozen, thawed, divided 12 Medjool dates -- pitted and chopped into 1/2" pieces 1/2 cup lowfat coconut milk 1 tablespoon olive oil 2 teaspoons pure vanilla extract 1/4 cup chopped raw, unsalted pecans 1. Preheat oven to 375F. Line an 8" square baking dish with parchment paper. 2. In a lg bowl, whisk flour, cornmeal, cinnamon, baking powder, baking soda and salt; set aside. 3. In a blender, combine 1C peaches, dates, milk, oil and vanilla and blend until dates are finely chopped and mixture is mostly smooth, 45 seconds - 1 min. Make a well in the flour mixture and pour date mixture into center of well. With a rubber spatula, fold gently to combine. Spoon into baking dish, using spatula to spread evenly over surface. 4. Chop remaining 1C peaches into 1/4" pieces and scatter over top of batter. Sprinkle with pecans and bake in center of oven for 40-45 mim, until a toothpick inserted in center comes out clean. Lift cake from pan by edges and parchment and transfer to a wine rack. Let cool completely before cutting into 16 2" squares. Source: "Clean Eating: Meal Plans Made Easy" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 4g Fat (29.0% calories from fat); 2g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 140mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n016.3 --------------- From: Reggie Dwork Subject: A Dilly-of-an-Onion Date: Sun, 13 Apr 2014 19:57:07 -0700 * Exported from MasterCook * Bread, A Dilly-of-an-Onion Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups bread flour 1 cup water 1/2 cup chopped onion 3 tablespoons sugar 1 tablespoon dried dill weed 1 tablespoon vegetable oil 2 teaspoons salt 2 teaspoons paprika 1 package yeast Follow manufacturer's instructions for placing ingredients into bread pan; select bake cycle, and start machine. Amount Per Serving: Calories 146 - Calories from Fat 15, Calories From: Fat 10%, Protein 12%, Carbohydrate 78%, Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 334mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 2g Fat (10.0% calories from fat); 4g Protein; 29g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 307mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n016.4 --------------- From: Reggie Dwork Subject: Easter Bird's Nest Bread Date: Mon, 14 Apr 2014 08:11:54 -0700 And one more that didn't make it in last week. * Exported from MasterCook * Bread, Easter Bird's Nest Recipe By :Dorese Serving Size : 0 Preparation Time :0:35 Categories : Bread Bread-Bakers Mailing List Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast 1 cup lukewarm water 2 tablespoons white sugar 1 1/2 cups all-purpose flour 3/4 cup shortening 1 cup white sugar 1 1/2 teaspoons salt 3 eggs 1 egg white 4 teaspoons grated lemon zest 2 tablespoons lemon juice 3 1/4 cups all-purpose flour 6 eggs -- in the shell, dyed if desired 1 tablespoon heavy cream 2 tablespoons multicolored candy sprinkles 1 beaten egg yolk Original recipe makes 2 braided rings This decorative, tasty bread looks like a bird's nest when finished. Use raw eggs that you've colored to put in the center. They cook right along with the bread! This is a favorite in my family, and we have it for breakfast every Easter Sunday with the eggs we've colored. This Easter bread is especially tasty because it has a faint hint of lemon in it. My favorite way to eat it is warmed up, with butter spread on top. 1. Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour. 2. Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18" long. 5. Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes. 6. Preheat oven to 350F (175C). Beat egg yolk together with 1 tablespoon heavy cream; set aside. 7. Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes. Source: "allreccipes.com" S(Internet address): "http://allrecipes.com/Recipe/Easter-Birds-Nest-Bread" Start to Finish Time: "4:15" T(cook): "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5269 Calories; 216g Fat (36.9% calories from fat); 134g Protein; 696g Carbohydrate; 24g Dietary Fiber; 2141mg Cholesterol; 3929mg Sodium. Exchanges: 30 1/2 Grain(Starch); 9 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 36 Fat; 15 Other Carbohydrates. --------------- END bread-bakers.v114.n016 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved