Date: Mon, 6 Oct 2014 22:33:03 GMT -------------- BEGIN bread-bakers.v114.n039 -------------- 001 - Fred Smith Subject: Re: Questions on Skillet Cornbread Date: Mon, 29 Sep 2014 11:17:45 -0400 On Mon, Sep 29, 2014 at 04:51:21AM +0000, bread-bakers-sender@lists.bread-bakers.com wrote: >From: mt >Subject: Questions on Skillet Cornbread >Date: Sat, 27 Sep 2014 19:55:45 +1000 >So, here's my questions: > >1. With buttermilk not being available, can it be substituted with skim milk? > >2. I seem to remember adding some vinegar to the batter: would this >make sense when buttermilk is not available?? > >3. In your experience, does cornbread behave/taste differently when >white flour is added? (Again, I'm not at all sure, but I have a >feeling the recipe I used only had corn flour in it > >TIA! :- > >marina >Thank you Reggie for the Southern Cornbread recipe you posted >earlier this year, which brought back memories of what I baked a few >times, and enjoyed tremendously, (many) years back. > >I should clarify I'm an Italian-Australian and have therefore no >background on skillet corn bread - but back then, I was using a >recipe from a friend, adapted to the ingredients I had available at >the time. Sadly I can't find that recipe anymore, and none of those >I've come across recently seem tobe it. >So, here's my questions: > >1. With buttermilk not being available, can it be substituted with skim milk? > >2. I seem to remember adding some vinegar to the batter: would this >make sense when buttermilk is not available?? > >3. In your experience, does cornbread behave/taste differently when >white flour is added? (Again, I'm not at all sure, but I have a >feeling the recipe I used only had corn flour in it > >TIA! :- > >marina question 1: yes. see answer to Q 2 Question 2: Many recipes that I've seen suggest a teaspoon of vinegar or lemon juice added to the milk and stirred, let it sit for a couple of minutes, to acidify (and curdle) the milk. If your recipe uses baking soda (sodium bicarbonate) as (part of) its leavening, then this would probably be appropriate. If not, I'd guess it calls for buttermilk merely for the flavor, and you could probably get away without using the acidifier. Question 3: I don't personally have any experience with corn breads that contain only corn. All the ones I've made use corn meal with some flour, either white or whole wheat. It would seem to me that without some sort of flour, there's be nothing to make all the bits of corn meal stick together. You mention "corn flour", is that what use US-ians would call corn meal, or is it in fact corn ground to a flour-like powder? Here in the US, corn meal is coarser than wheat flour,... you can feel the grittiness of it if you rub a little between your fingers. Please post back here once you've had some time to try out the recipe(s) you're looking at so we will all know what you discovered. I'm always up for a new corn bread recipe! Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- Do you not know? Have you not heard? The LORD is the everlasting God, the Creator of the ends of the earth. He will not grow tired or weary, and his understanding no one can fathom. Isaiah 40:28 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v114.n039.2 --------------- From: Theresa de Valence Subject: Problem bread Date: Thu, 02 Oct 2014 17:13:32 -0500 I made a bread in the bread machine where I substituted 1:1 persimmon pulp for apple sauce. The bread looked great in the machine, a rich yellow/orange and as big as can be. When the machine beeped that it was finished, I took the pan out of the machine, tapped the bucket on the side to loosen the bread . . . and the whole thing collapsed. I turned it over onto the other side to tap it again, and it just collapsed more. Any ideas what happened? (My machine is a Zojirushi) The recipe is from THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS by Rehberg and Conway. APPLESAUCE RYE BREAD 1 cup sweetened applesauce (substituted 1 cup persimmon pulp and 1 T sugar) 1/4 c water and 1 T water 2 T molasses 1/2 t salt 2 T butter 11.7 oz bread flour 3.7 oz rye flour 4 T gluten 1 T caraway seen 2 t dry yeast Thanks, Theresa --------------- MESSAGE bread-bakers.v114.n039.3 --------------- From: Reggie Dwork Subject: Bread, Blueberry Muffins Date: Fri, 03 Oct 2014 09:09:13 -0700 * Exported from MasterCook * Blueberry Muffins Recipe By :Amy Klein Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup shortening -- or softened butter 1 egg 2/3 cup milk 1 cup blueberries -- fresh or frozen sugar -- in the raw, optional Mix together the flour, sugar, baking powder, salt and shortening with a fork or pastry blender. Stir in the egg and milk until just combined. Carefully fold in the blueberries. Cover the bowl with plastic wrap and let sit for at least 4 hours or overnight. Preheat the oven to 375F. Grease muffin cups or use paper liners. Fill with the muffin mix about 2/3 the way full. Top with a sprinkle of sugar in the raw, if desired. Bake until golden brown, about 25 minutes. Makes 12 medium sized muffins. Source: "adapted from Betty Crocker's Picture Cookbook 1950" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 5g Fat (32.0% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 184mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n039.4 --------------- From: Reggie Dwork Subject: Bread, Blueberry Breakfast Rolls Date: Fri, 03 Oct 2014 09:17:36 -0700 * Exported from MasterCook * Bread, Blueberry Breakfast Rolls Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cinnamon rolls with icing -- (12.4 oz pkg), refrigerated 1 cup frozen blueberries -- thawed and well-drained 1/3 cup blueberry preserves 1 teaspoon finely shredded lemon peel 1/4 cup chopped pecans -- toasted Lightly grease sixteen 2 1/2" muffin cups. Remove cinnamon rolls from package, set icing aside. Cut each cinnamon roll in half croswise. Press a roll half in bottom and about 1/2" up the side of each muffin cup. In a small bowl stir together blueberries, preserves, and lemon peel. Spoon filling into muffin cups. Sprinkle with pecans. Bake in a 375F oven about 12 min or until golden. Cool in muffin cups on wire rack for 5 min. Remove from muffin cups and place on wire rack. Cool for 5 min. Plce icing from the package in a small bowl. If nec, stir in a little milk to make icing of drizzling consistency. Drizzle icing over rolls. Serve rolls warm. Makes 16 rolls Start to Finish Time: "0:17" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; 3g Fat (32.8% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n039.5 --------------- From: Reggie Dwork Subject: Bread Machine Caraway-Rye Bread Date: Fri, 03 Oct 2014 09:25:50 -0700 * Exported from MasterCook * Bread Machine Caraway-Rye Bread Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 1 cup water -- plus 1 tablespoon 3 tablespoons water 2 1/2 cups Better for Bread flour 3/4 cup rye flour 2 tablespoons instant nonfat dry milk 2 tablespoons sugar 1 1/2 teaspoons caraway seed 2 1/4 teaspoons bread machine yeast -- or quick active dry yeast Chive-Swiss Spread:: 1 package cream cheese -- (3 oz), softened 2 tablespoons milk 1/2 cup finely shredded aged Swiss cheese -- (2 oz) 1 tablespoon chopped fresh chives 1 Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer. 2 Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack. 3 In small bowl, mix cream cheese and milk until blended. Stir in Swiss cheese and chives. Serve spread with bread. Store spread in refrigerator. Expert Tips To make this bread "picture perfect," try the delicious, tangy cheese spread. The recipe makes about 2/3 cup spread, so cover and refrigerate leftovers--if there are any! Make the flavors sparkle by using orange juice instead of water and stirring in 1 teaspoon grated orange peel with the sugar. If your bread machine has a 2-pound vertical pan, the loaf will be short but still will have good texture and flavor. If your bread machine has a horizontal pan, however, there isn't enough dough to make a good loaf of baked bread. If you assemble your ingredients on your kitchen counter in the order they'll be added to the bread pan, you'll be able to throw together a foolproof loaf in no time! Description: "This light rye has the added bonus of nutty-flavored caraway seed." Source: "Betty Crocker" Start to Finish Time: "3:50" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 221 Calories; 9g Fat (36.2% calories from fat); 7g Protein; 29g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 77mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n039.6 --------------- From: Reggie Dwork Subject: Bread, Banana-Blueberry Muffins with Almond Streusel Topping Date: Fri, 03 Oct 2014 09:23:34 -0700 * Exported from MasterCook * Bread, Banana-Blueberry Muffins with Almond Streusel Topping Recipe By :Cooking Club of America Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MUFFINS 1 3/4 cups all-purpose flour 2 teaspoons baking powder teaspoons salt 1/2 cup sugar 1 egg 3/4 cup mashed ripe bananas 1/2 cup whole milk 1/4 cup canola oil 1 cup fresh blueberries -- or frozen TOPPING: 3 tablespoons all-purpose flour 3 tablespoons packed brown sugar 1/2 teaspoon ground cinnamon 2 tablespoons butter -- chilled, cut up 3 tablespoons sliced almonds 1. Heat oven to 400F. Line 12 muffin cups with paper liners. Whisk 1 3/4 cups flour, baking powder and salt in medium bowl. 2. Whisk sugar and egg in medium bowl until blended. Whisk in bananas, milk and oil. Make a well in center of flour mixture; stir in banana mixture just until moistened. Gently stir in blueberries. Spoon into muffin cups, filling 3/4 full. 3. Combine 3 tablespoons flour, brown sugar and cinnamon in small bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle topping over each muffin. 4. Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes; remove from pan. Cool 20 minutes to serve warm or cool completely. 12 muffins Source: "Cooking Club, Spring 2013" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 9g Fat (34.6% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 OtherCarbohydrates. --------------- END bread-bakers.v114.n039 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved