Date: Mon, 28 Jul 2014 07:06:42 GMT -------------- BEGIN bread-bakers.v114.n029 -------------- 001 - JAN - Help! 002 - Reggie Dwork Subject: Help! Date: Mon, 21 Jul 2014 13:10:51 -0400 (EDT) I have a Regal Kitchen Pro Collection Breadmaker. It has the horizontal bread pan. It has barely been used and Regal no longer makes a breadmaker. There are two clips near the inside top to hold the bread pan down. When Iturn on the machine with a loaded bread pan, the pan jumps out of place and will not work properly. After trying to push it down repeatedly, I give up and make the bread by hand. Has anyone any experience with this? All suggestions are welcome. Thanks, JAN --------------- MESSAGE bread-bakers.v114.n029.2 --------------- From: Reggie Dwork Subject: Tangier Street Bread Date: Wed, 23 Jul 2014 14:39:46 -0700 * Exported from MasterCook * Bread, Tangier Street Recipe By :Anna-Maria Hertzer Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg 1/4 cup extra virgin olive oil -- plus more for brushing 2 teaspoons fine sea salt 4 1/2 cups lukewarm water -- divided 2 2/3 cups stone-ground chickpea flour -- sifted, divided Ground cumin -- or harissa, for serving 1. In a blender or large food processor, blend the egg with the 1/4 cup oil until foamy. Add salt and half the water; pulse for 3 seconds. 2. Add half the chickpea flour; process until smooth. Add remaining flour and just enough water so the mixture is loose but not runny. Press the batter through a fine-mesh strainer set over a bowl, and stir in the remaining water. Cover and refrigerate overnight or for up to 2 days. 3. At least 90 minutes before baking, set a pizza stone in the center of the oven and preheat the oven to 500C. Lightly brush a 12" cast-iron skillet or deep-dish pizza pan with olive oil. (See note below) 4. Whisk the batter until blended, and pour it into the skillet. Bake the bread for 30 minutes. 5. Brush the top of the bread with olive oil, and cover 2/3 of it with a baking sheet. Turn the oven off and bake the bread in the residual heat for about 20 minutes longer, until deep golden brown and nicely glazed. 6. Using a spatula, loosen the edges and bottom of the bread, and slide it onto a work surface. Cut into small rectangles or triangles, sprinkle with cumin or harissa, and serve hot or at room temperature. Note: The recipe does not specify what to do with the skillet/pan. For a pizza pan, I'd put the batter into the room temp pan and then put on heated stone in the oven. But a cast-iron skillet at room temp will take a long time to heat and might crack the stone, so I'd omit the stone, preheat the skillet and pour the batter in the hot skillet. Source: "San Jose Mercury" http://www.mercurynews.com/News/ci_26189086/Recipe:-Tangier-Street-Bread Copyright: "Food & Wine, October 2011" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 6g Fat (45.5% calories from fat); 5g Protein; 12g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 335mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fat. --------------- MESSAGE bread-bakers.v114.n029.3 --------------- From: Reggie Dwork Subject: Hiroko's Breakfast Biscuit Date: Wed, 23 Jul 2014 15:59:02 -0700 * Exported from MasterCook * Bread, Hiroko's Breakfast Biscuit Recipe By :A Lei of Recipes Serving Size : 20 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 stick butter 1 stick margarine 1 1/2 cups milk -- or less 1 teaspoon vanilla 1/4 cup sugar -- mixed with 1/2 teaspoon cinnamon -- to 1t Combine dry ingredients in lg bowl. Add butter and margarine and cut in until pea-sized. Add milk and vanilla to form dough. Roll out and cut into long thin strips; spiral from one end (like a snail) to form biscuit. Sprinkle with cinnamon sugar. Bake 25-30 min at 375F. Serve when golden brown. Source: "Best of the Best From Hawaii Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 10g Fat (42.1% calories from fat); 3.3g Protein; 276g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n029.4 --------------- From: Reggie Dwork Subject: Mango Bread Date: Wed, 23 Jul 2014 23:06:09 -0700 * Exported from MasterCook * Bread, Mango Recipe By :Tailgarte Party Cookbook Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Ethnic Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups flour 6 teaspoons baking soda 1 cup wheat germ 3 cups granulated sugar 4 1/2 teaspoons cinnamon 9 eggs 2 1/4 cups oil 12 mangos -- peeled and mashed 3 teaspoons vanilla 2 cups raisins 1 1/2 cups chopped nuts Siftflour and baking soda. Add other dry ingredients and mix thoroughly. Beat eggs with oil, mangos and vanilla. Add to dry mixture and mix well. Add raisins and nuts; fold into mixture. Bake in 3 greased loaf pans at 350F until toothpick comes out clean (about 1 hr). Makes 3 loaves Source: "Best of the Best From Hawaii Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 463 Calories; 23g Fat (42.7% calories from fat); 7g Protein; 62g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 277mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 4 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n029.5 --------------- From: Reggie Dwork Subject: Portugues Sweet Bread Date: Thu, 24 Jul 2014 08:25:16 -0700 * Exported from MasterCook * Bread, Portugues Sweet (Pao Doce) Recipe By :West Kauai's Plantation Heritage Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sugar -- plus 1 pound sugar -- divided 1 1/2 cups lukewarm water -- divided 1 yeast cake 2 pounds flour 1/2 teaspoon salt 1 tablespoon butter -- plus 2 tablespoons shortening 7 eggs -- slightly beaten, divided 5 tablespoons evaporated milk -- or cream 1 teaspoon vanilla In the old days this bread was reserved for weddings and fest days. Dissolve 1t sugar in 1/4C luukewarm water; add yeast, without stirring. Let yeast work until it become foamy. Sift flour, 1 lb sugar, an salt together, then cut in butter and shortening. Add 6 slighty beaten eggs, milk, vanilla and 1 1/4C warm water to risen yeast. Add to flour-shortening mixture. Knead until dough doesn't stick to hand. Let rise until double in bulk. Put dough into 2 greased bread pans. Let rise until even with pan. Brush top of bread with one beaten whole egg, then put in oven. Bake at 325F for 1 hr. Watch carefully, as it browns easily. Makes 2 loaves. Source: "Best of the Best From Hawaii Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 5g Fat (13.0% calories from fat); 9g Protein; 73g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 112mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates. --------------- END bread-bakers.v114.n029 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved