Date: Mon, 11 Aug 2014 02:22:52 GMT -------------- BEGIN bread-bakers.v114.n031 -------------- 001 - "Nina Banks" Subject: re: Sesame Date: Mon, 4 Aug 2014 08:34:16 -0700 Does anyone have a recipe for sesame bread sticks for the bread machine? thank you Nina http://ninasatmyhouse.blogspot.com/ http://groups.yahoo.com/group/Atmyhouse "Back on golden hinges, the gate of memory swings, and my heart goes into the garden, and walks with the olden things." ~Ella Wheeler Wilcox~ --------------- MESSAGE bread-bakers.v114.n031.2 --------------- From: Reggie Dwork Subject: Perfect Loaf of Bread at Home Date: Tue, 05 Aug 2014 17:48:39 -0700 * Exported from MasterCook * Bread, Perfect Loaf of Bread at Home Recipe By :Jim Lahey Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour -- (430g) 1 1/2 cups water -- (345g or 12oz) 1/4 teaspoon yeast -- (1g) 1 1/4 teaspoons salt -- (8g) olive oil spray -- (for coating) extra flour -- wheat bran, or cornmeal (for dusting) You will need a 6 to 8 quart pot with lid: Pyrex glass, Le Creuset cast iron, or ceramic. Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72F). Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size. Preheat oven to 450-500F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned. Source: "Sullivan St Bakery" S(Internet address): "http://www.sullivanstreetbakery.com/recipes" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 1368 Calories; 4g Fat (2.5% calories from fat); 39g Protein; 287g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 2683mg Sodium. Exchanges: 19 Grain(Starch); 0 Lean Meat. --------------- MESSAGE bread-bakers.v114.n031.3 --------------- From: Reggie Dwork Subject: English Muffin Toasting Bread Date: Wed, 06 Aug 2014 08:36:46 -0700 * Exported from MasterCook * Bread, English Muffin Toasting Bread Recipe By :Reeni Serving Size : 9 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (substitute up to half with white whole wheat) 1 tablespoon sugar 1 1/2 teaspoons salt 1/4 teaspoon baking soda 1 tablespoon instant yeast 1 cup milk 2 tablespoons water 2 tablespoons vegetable oil -- or olive oil cornmeal -- to sprinkle in pan In a large mixing bowl whisk the flour, sugar, salt, baking soda, and instant yeast together. In a separate microwave proof bowl combine milk, water, and oil; heat to between 120F and 130F. I use a thermometer to test. The liquid will feel very hot (hotter than lukewarm), but not so hot that it would scald you. As a reference point, the hottest water from your kitchen tap is probably around 120F (unless your tap water is so hot that it burns you). Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute, the dough will be soft. Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan about 1/4" over; about 45 minutes to 1 hour. While the dough is rising, preheat the oven to 400F. Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing. Description: "Full of holes, nooks and crannies just like English muffins! Best when toasted, it takes on the same chewy, crunchy deliciousness that they are known and loved for." Source: "cinnamonspiceandeverythingnice.com" T(cook): "0:27" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 4g Fat (66.3% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 404mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n031.4 --------------- From: Reggie Dwork Subject: Homemade Flat Bread Date: Fri, 08 Aug 2014 09:07:25 -0700 * Exported from MasterCook * Bread, Homemade Flat Recipe By : Kathleen Daelemans Serving Size : 20 Preparation Time :0:35 Categories : Bread Bread-Bakers Mailing List Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/2 teaspoon sugar 1 3/4 cups all-purpose flour 1 teaspoon coarse salt 1 tablespoon fresh thyme leaves 3/4 cup water -- might need more 1 teaspoon oil Inthe bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic. Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour. When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6" circles. Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately. Start to Finish Time: "2:25" T(cook): "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; trace Fat (7.4% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 95mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n031.5 --------------- From: Reggie Dwork Subject: Pumpkin Bread #4 Date: Fri, 08 Aug 2014 09:20:56 -0700 * Exported from MasterCook * Bread, Pumpkin #4 Recipe By :Alton Brown Serving Size : 18 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 3/4 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 3 cups shred fresh pumpkin 1 cup toasted pumpkin seeds Preheat the oven to 325F. Sift the flour, cinnamon, baking soda, baking powder, and salt together. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non-stick 9 by 5 by 3" loaf pan. If your pan is not non-stick coat it with butter and flour. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325F, but bake for 30 minutes. Yield:1 loaf or 1 1/2 dozen small muffins Start to Finish Time: "1:35" T(cook): "1:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 11g Fat (41.5% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n031.6 --------------- From: Reggie Dwork Subject: Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze Date: Fri, 08 Aug 2014 09:36:09 -0700 * Exported from MasterCook * Bread, Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze Recipe By : Serving Size : 14 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Bread: 1 stick unsalted butter -- melted and cooled (or 1/2 cup vegetable oil), plus more for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 cup dried cranberries 2 large eggs 1/2 cup plain yogurt -- or sour cream 1 teaspoon vanilla extract 1 teaspoon grated orange zest -- optional 1 cup shredded zuchini -- squeezed dry For the Glaze: 1 cup confectioner's sugar 1 tablespoon milk 1 vanilla bean -- split lengthwise and seeds scraped Make the zucchini bread: Preheat the oven to 350F. Lightly butter one 9-by-5" loaf pan or three 6-by-3" mini pans. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries. Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined. Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely. Make the glaze: Whisk the confectioner's sugar, milk and vanilla seeds in a bowl. Pour over the cooled zucchini bread and let set, 15 to 20 minutes. Yield: one 9-by-5" loaf or three 6-by-3" mini loaves Source: "Food Network Kitchen" Start to Finish Time: "1:15" T(cook): "0:55" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 194 Calories; 8g Fat (35.7% calories from fat); 3g Protein; 29g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 248mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- END bread-bakers.v114.n031 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved