Date: Sun, 17 Aug 2014 05:01:15 GMT -------------- BEGIN bread-bakers.v114.n032 -------------- 001 - Reggie Dwork Subject: Crusty Buttermilk Biscuits Date: Mon, 11 Aug 2014 12:08:54 -0700 * Exported from MasterCook * Crusty Buttermilk Biscuits Recipe By : Serving Size : 15 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups White Lily flour -- sifted before measuring, or all-purpose flour 4 teaspoons baking powder 1 tablespoon kosher salt 1/2 cup cold lard 1 1/2 cups cold buttermilk -- well-shaken 3 tablespoons unsalted butter -- melted Preheat oven to 500F with rack in middle. Sift together flour, baking powder, and salt into a large bowl. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2" lumps. Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky). Turn dough out onto a floured surface and knead 8 to 10 times. Roll out dough with a floured rolling pin into a 12" round (1/2 " thick) and, using a fork dipped in flour, prick all the way through about every 1/2". Cut out as many rounds as possible with a 2 1/2- to 3" round cookie/biscuit cutter dipped in flour (do not twist cutter). Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes if browning unevenly, until crusty and golden-brown, 12 to 15 minutes. Brush tops with melted butter and serve warm or at room temperature. Cooks' note: Flour mixture with lard can be made 1 day ahead and chilled, covered. Source: "epicurious.com" S(Internet Address): "http://www.epicurious.com/recipes/food/views/Crusty-Buttermilk-Biscuits-241183" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 10g Fat (36.4% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 533mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n032.2 --------------- From: Reggie Dwork Subject: Sauerkraut Crackers Date: Tue, 12 Aug 2014 19:15:59 -0700 * Exported from MasterCook * Bread, Zelniky (Sauerkraut Crackers) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- unbleached, King Arthur Flour, (4 1/4 oz) 1/2 cup whole wheat flour -- (2 oz), King Arthur flour, premium or white 1/2 teaspoon ground black pepper 6 tablespoons unsalted butter -- cold, (3 oz) 1 teaspoon caraway seeds -- optional 1 cup packed sauerkraut -- drained, but not rinsed, (6 oz) water -- as needed Place the flours and pepper in the bowl of a food processor. With the mixer running, drop the butter into the machine and pulse until the mixture looks like coarse breadcrumbs. Add the sauerkraut and caraway seeds, if using, and process until the dough comes together. This will take up to a minute; let the machine run a bit while you wait for a ball to form. If the mixture doesn't gather itself, add water a Tablespoon at a time until it does. You can refrigerate the dough if you like, to bake later. When you are ready to bake, preheat the oven to 425F. Line two baking sheets with parchment. On a floured surface, roll the dough out to 1/4" thick. Cut into any shape you like; we went with 1 x 2" rectangles. Transfer the crackers to the prepared baking sheet, dock with a fork, and bake for 10 min; lower the heat to 350F and bake 10 - 15 min more, until an even golden brown. Remove from the oven and cool on the pan for 5 min before transferring to a rack to finish cooling completely; the crackers will crisp up as they cool. Store at room temp in an airtight container. Yield: 16 servings Makes 5 1/2 doz Weight Watchers PointsPlus: 2 points Source: "The Baking Sheet, King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 5g Fat (48.0% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fat. NOTES : 1. Drain the sauerkraut before measuring. The juice would be good for making rye bread (cut the salt in the recipe in half). 2. Process until the dough comes together. 3. Roll out the dough on a piece of parchment and cut into 1" strips. Cut the crackers into crackers 2" tall and dock the dough. 4. Use the parchment to pull the whole thing onto the back of a baking sheet. --------------- MESSAGE bread-bakers.v114.n032.3 --------------- From: Reggie Dwork Subject: Zucchini-Pecan Flaxseed Bread Date: Tue, 12 Aug 2014 19:17:42 -0700 * Exported from MasterCook * Bread, Zucchini-Pecan Flaxseed Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Nuts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 cup whole wheat flour 3/4 cup granulated sugar 1/2 cup ground flaxseed 1/4 cup packed brown sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 3/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg 2 cups shredded zucchini -- (about 2 medium zucchini) 1 cup vanilla low-fat yogurt 1/2 cup egg substitute 3 tablespoons canola oil 1 teaspoon vanilla extract 1/4 cup chopped pecans -- toasted Cooking spray 3 tablespoons chopped pecans -- toasted Preheat oven to 350F. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid. Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini. Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. Pour batter into a 9 x 5" loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons pecans. Bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. Yield: 1 loaf, 18 servings (serving size: 1 slice) Source: "myrecipes.com" S(Internet Address): "http://www.myrecipes.com/recipe/zucchini-pecan-flaxseed-bread-10000001054875/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 7g Fat (31.6% calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n032.4 --------------- From: Reggie Dwork Subject: Sweet Potato Muffins Date: Tue, 12 Aug 2014 19:19:28 -0700 * Exported from MasterCook * Bread, Sweet Potato Muffins Recipe By :Cher Southwell Wise Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mashed sweet potatoes 1 1/2 cups flour 3/4 cup brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon cinnamon 1/8 teaspoon salt 1/4 cup organic unsweetened applesauce 1/2 dried cranberries -- optional Pre-heat oven to 350F and lightly grease or line a muffin tin. In a large bowl, combine the mashed sweet potatoes, flour, sugar, baking powder, baking soda, cinnamon and salt. Add applesauce and cranberries, stirring just until combined. Fill muffin tins about 1/3 full with batter and bake for 15 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; trace Fat (1.6% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n032.5 --------------- From: Reggie Dwork Subject: Smoked Almond Curry Bread Date: Tue, 12 Aug 2014 19:21:23 -0700 * Exported from MasterCook * Bread, Smoked Almond Curry Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine -- or butter 1 1/2 teaspoons curry powder 3/4 cup milk 1 egg 3 tablespoons water 3 cups bread flour 1 tablespoon brown sugar 1/2 teaspoon salt 1 1/4 teaspoons active dry yeast -- or bread machine yeast 1/3 cup smoked almonds -- chopped 1/4 cup dried currants 1. Ina small saucepan heat margarine until melted; add curry powder. Cook and stir over low heat for 1 minute; cool slightly. 2. Add the curry mixture and the remaining ingredients to a 1-1/2- or 2 lb bread machine according to the manufacturer's directions. Select the basic white bread cycle and desired color setting. Makes one 1-1/2 lb loaf (16 servings). Description: "Prepare the dough in 15 minutes, then place it in a bread machine to make this flavorful and easy loaf." Source: "recipe.com" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 121 Calories; 2g Fat (14.1% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 86mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. The bread machine pan must have a capacity of 10 cups or more. --------------- END bread-bakers.v114.n032 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved