Date: Mon, 4 Aug 2014 06:16:53 GMT -------------- BEGIN bread-bakers.v114.n030 -------------- 001 - Reggie Dwork Subject: Sesame Biscuits Date: Thu, 31 Jul 2014 10:20:39 -0700 * Exported from MasterCook * Bread, Sesame Biscuits Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups self-rising flour -- plus more for dusting 6 tablespoons cold butter -- NO substitutions, cut up 1/2 teaspoon salt 1 1/2 cups lowfat buttermilk 1 large egg -- lightly beaten 1/4 cup sesame seeds 1. Preheat oven to 450F. 2. In lg bowl, combine flour, butter, and salt. With pastry blender or 2 knives used scissors fashion, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk; with rubber spatula, mix until dough just comes together. 3. Transfer dough onto well-floured surface. Fold and gently knead dough until no longer sticky. Pat into 7" square. Cut crosswise into 4 strips, then lengthwise to form 16 cubes. Lightly brush tops with egg. 4. Place sesame seeds in shallow dish or pie plate. Working 1 at a time, press each biscuit, egg side down, into seeds. Place biscuit, seed side up, on lg cookie sheet spacing about 1" apart. Bake 14 - 16 min or until golden brown. Biscuits can be made ahead up to 2 weeks and frozen in resealable bag. To reheat, bake on cookie sheet in 400F oven for 13 - 14 min. Makes 16 biscuits. Source: "Good Housekeeping, Apr 2013" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 6g Fat (37.7% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 436mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat. --------------- MESSAGE bread-bakers.v114.n030.2 --------------- From: Reggie Dwork Subject: Naan-Indian Oven-Baked Flat Bread Date: Tue, 29 Jul 2014 18:33:32 -0700 * Exported from MasterCook * Bread, Naan-Indian Oven-Baked Flat Recipe By :Aarti Sequeira Serving Size : 0 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 2 teaspoons sugar 2 cups all-purpose flour -- plus more for rolling, see Cook's Note 1 teaspoon fine sea salt 1/8 teaspoon baking powder 3 tablespoons plain yogurt 2 tablespoons extra virgin olive oil 1 teaspoon kalonji -- (nigella seeds), optional, see Cook's Note** melted butter -- for slathering on the finished naans coarse sea salt -- for sprinkling In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100F). Let it sit on your counter until it's frothy, about 10 minutes. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl. Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours. When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other. Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9" long, 4" wide at its widest point and about 1/4" thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling. Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready. Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble. After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more. Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. Cook's Notes: * If you would like to make this gluten-free, you can substitute in 2 1/4 cups of a gluten-free all-purpose flour mix for the regular flour, plus 1 1/4 teaspoons of xanthum gum. **The kalonji and fennel seeds are not traditional, but I love the burst of onion and mild licorice flavor they add. You can find them pretty cheaply at your local Indian market. Yield:6 loaves Source: "foosnetwork,com" S(Internet address): "http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe.html" Start to Finish Time: "3:30" T(inactive): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1221 Calories; 31g Fat (23.2% calories from fat); 29g Protein; 203g Carbohydrate; 8g Dietary Fiber; 6mg Cholesterol; 1969mg Sodium. Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n030.3 --------------- From: Reggie Dwork Subject: Rosemary Apricot Bread Date: Thu, 31 Jul 2014 09:30:23 -0700 * Exported from MasterCook * Bread, Rosemary Apricot Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 1 tablespoon water 1 tablespoon margarine or butter -- softend 3 cups bread flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 teaspoon dried rosemary 1 teaspoon quick active dry yeast -- or bread machine yeast 2/3 cup dried apricots -- cut into forths cornmeal Try This: The wonderful lemony, pine flavor of rosemary also complements other dried fruits. For a flavor twist, dried peaches or apples, cut into 1/2" pieces, can be used instead of the apricots. Measure carefully, plain all ingredients except apricots and cornmeal in bread machine pan in the order rcommended by the manufacturer. Add apricots at the Raisin/Nut signal. Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan, using lightly floured hands. Cover and let rest 10 min on lightly floured surface. Grease lg cookie sheet; sprinkle with cornmeal. Shape dough into round loaf, about 5" in diameter and 3" high. Roll top of loaf on lightly floured surface; place floured side up on cookie sheet. Cover and let rise in warm place 40-50 min or until about 7 1/2" in diameter. Heat oven to 400F. Make slashes, 1/4" deep, in tic-tac-toe pattern on top of loaf, using sharp knife. Spray with water. Bake 10 min, spraying 3 times with water. Bake 20-25 min longer or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool. Source: "Betty Crocker Bread Machine Cookbook" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 1g Fat (9.3% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 209mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n030.4 --------------- From: Reggie Dwork Subject: Wild Rice and Apple Bread Date: Thu, 31 Jul 2014 09:53:48 -0700 * Exported from MasterCook * Bread, Wild Rice and Apple Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Grains Low Fat Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: -- 2 lb: 1 cup water -- 1 1/4C 1 tablespoon molasses -- 2T 1 tablespoon vegetable oil -- 2T 1 1/2 cups bread flour -- 2C 1 1/2 cups whole wheat flour -- 2C 1/2 cup cooked wild rice -- 2/3C 1 teaspoon dried thyme leaves -- 1 1/2t 1 teaspoon salt -- 1 1/2t 1 1/3 teaspoons quick active dry yeast -- or bread machine yeast 1 3/4t 2/3 cup chopped unpeeled cooking apple -- 3/4" C Makes 1 1/2 lb - 12 slices or 2 lb - 16 slices Try This: Another rice, such a brown or basmati, can be used instead of the wild rice. Or if you have several types of leftover cooked rice, mix them together for the amount needed in the recipe This bread is also great when making stuffing. Make one 1 1/2 lb recipe with bread machine that use 3C flour, or make 2 lb recipe with bread machine that use 4 flour. Measure carefully, placing all ingredients except apple in bread machine pan in the order recommended by the manufacturer. Add apple at the Raisin/Nut signal. Select Whole wheat or basic/white cycle. Use Med or Light crust color. Do not use delay cycles. Do not use rapid cycle. Remove baked bread from pan and cool on wire rack. Source: "Betty Crocker Bread Machine Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 2g Fat (11.2% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 180mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n030.5 --------------- From: Reggie Dwork Subject: Sweet Potato-Corn Muffins Date: Thu, 31 Jul 2014 10:16:14 -0700 * Exported from MasterCook * Bread, Sweet Potato-Corn Muffins Recipe By :Recipe courtesy Vertamae Grosvenor Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable oil -- for greasing muffin cups, plus 1/4 cup vegetable oil 3 slices bacon 3/4 cup all-purpose flour 1 1/2 cups yellow cornmeal 2 teaspoons baking powder 1 tablespoon sugar pinch salt 1 egg -- slightly beaten 1 cup mashed sweet potato 1/2 cup buttermilk -- plus more as needed Preheat the oven to 350F. Grease 12 standard muffin cups and place in the oven to heat. In a skillet, cook the bacon until crisp. Drain on paper towels, crumble, and set aside in a bowl. In a large bowl, stir the flour, cornmeal, baking powder, sugar, and salt together. In a medium bowl, mix the egg, oil, sweet potato, and 1/2 cup buttermilk together. Stir the wet ingredients into the dry ingredients just until blended; the batter should be slightly lumpy. Add another 1 to 2 tablespoons of buttermilk if the dough seems too stiff. Gently fold in the bacon. Spoon into the prepared muffin cups. Bake for about 25 minutes, or until the muffins are browned. Makes 12 Source: "foodnetwork.com" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 177 Calories; 6g Fat (31.8% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 140mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n030.6 --------------- From: Reggie Dwork Subject: Smoky Fougasse Date: Thu, 31 Jul 2014 10:19:26 -0700 * Exported from MasterCook * Bread, Smoky Fougasse Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1 cup Unbleached All-Purpose Flour -- or First Clear Flour, King Arthur 1 cup water 1/8 teaspoon instant yeast Dough: 2 cups Unbleached All-Purpose Flour -- King Arthur 2 teaspoons Pizza Dough Flavor -- optional 1 teaspoon instant yeast 1 teaspoon salt 2 tablespoons olive oil 1 cup diced smoked Gruyere -- Havarti, or Gouda cheese 1/2 cup golden baking onions -- or french-fried onions Sponge: Mix the sponge ingredients together, and let the mixture rest, covered, for 4 and up to 24 hours. Mix together the sponge and the remaining dough ingredients, except for the cheese and onions, and mix, then knead--by hand, mixer or bread machine--to form a smooth, soft dough, adding additional water or flour as necessary, about 8 min. Knead in the cheese and onions. Allow the dough to rise, covered, until it's puffy looking, about 1 1/2 hr. Turn the dough out onto a lightly greased or floured work surface thick. Place it on a parchment-lined or lightly greased baking sheet. Brush it lightly with olive oil, then cut decorative slits into it, all the way through the bottom. Pull the dough apart widely (at least 2 inches apart) at the slits, to make a nice shape. Cover it, and let it rise for 30 minutes. Bake the fougasse in a preheated 450F oven for 16 to 18 min, until it's a deep, golden brown. Remove it from the oven, and cool it on a rack. Yield: about 12 servings. Serving (1 slice, 63g) Description: "This pull-apart bread features lots of chewy crust, and the heady flavors of onion and smoked cheese." Source: "King Arthur Flour" Copyright: "The Baking Sheet Newsletter, Vol. III, No. 9, November 1992 issue." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2093 Calories; 66g Fat (28.7% calories from fat); 74g Protein; 295g Carbohydrate; 13g Dietary Fiber; 119mg Cholesterol; 2514mg Sodium. Exchanges: 19 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 9 Fat. --------------- END bread-bakers.v114.n030 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved