Date: Sun, 16 Nov 2014 07:38:21 GMT -------------- BEGIN bread-bakers.v114.n045 -------------- 001 - michael arnoldi Subject: reason for malt as a sweetener Date: Mon, 10 Nov 2014 09:47:22 -0500 "reason why malt is being used as a sweetener. What is the point?" The flavor that is generated in combination with sourdough is intense and produces a haunting "mouth salivating" aroma that can't be obtained from any other sweetener. Michael Arnoldi --------------- MESSAGE bread-bakers.v114.n045.2 --------------- From: Reggie Dwork Subject: Cranberry Muffins Date: Sat, 15 Nov 2014 20:50:58 -0800 * Exported from MasterCook * Muffins, Cranberry Recipe By : Serving Size : 12 Preparation Time :0:17 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 spray cooking spray 1 1/4 cups all-purpose flour 1/2 cup uncooked old fashioned oats 1/4 cup sugar 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup nonfat vanilla yogurt 1/4 cup 1% skim milk 2 tablespoons egg substitute -- nonfat 1 tablespoon low calorie margarine -- melted 1/2 teaspoon vanilla extract 1/2 cup dried cranberries 1 tablespoon sugar If you gave up muffins because you were shocked by their calorie and fat content, listen up: Our delicious, healthier version has a fraction of the calories and fat. Preheat oven to 400F. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners. Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork, make a well in the center and set aside. Whisk yogurt, milk, egg substitute, margarine and vanilla together in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full. Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely. PointsPlus Value 3 Source: "WeightWatchers.com" S(Internet address): "https://www.weightwatchers.com/food/rcp/recipepage.aspx?recipeid=66751" T(bake): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items):403 Calories; 6g Fat (12.4% calories from fat); 16g Protein; 73g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 145mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n045.3 --------------- From: Reggie Dwork Subject: Almond Muffins Date: Sat, 15 Nov 2014 20:52:32 -0800 * Exported from MasterCook * Muffins, Almond Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium egg -- beaten 2 cups flour 3/4 cup milk 1/2 cup almonds -- chopped 1/2 cup sugar 1/2 cup oil 3 teaspoons baking powder 1/2 teaspoon almond extract 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon salt Mix together the egg, milk, oil and almond extract. In another bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, salt and chopped almonds. Mix the two mixtures. Bake at 390F for about 15 minutes. Serves 8 Source: "muffinrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 360 Calories; 20g Fat (49.3% calories from fat); 7g Protein; 40g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 238mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n045.4 --------------- From: Reggie Dwork Subject: Buttermilk-Sage Dinner Rolls Date: Sat, 15 Nov 2014 20:53:40 -0800 * Exported from MasterCook * Buttermilk-Sage Dinner Rolls Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter -- (1 stick) cut in cubes 10 fresh sage leaves -- chopped 3 tablespoons sugar 1 1/2 cups buttermilk -- well-shaken 1 tablespoon active dry yeast -- (from two 1/4-oz. envelopes), plus 1 teaspoon active dry yeast 1/2 cup warm water -- (105F to 115F) 4 1/2 cups all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon baking soda 2 tablespoons unsalted butter -- melted Lightly grease two muffins tins (24 muffin cups); set aside. In asaucepan combine butter, sage and 2 tablespoons of the sugar over medium-high heat; stir just until butter is melted. Stir in buttermilk and heat just until warmed; do not let mixture come to a boil. Remove from heat; cool to room temperature. In a bowl, combine the yeast ad remaining 1 tablespoon sugar. Stir in the warm water; set aside in a warm place for 5 minutes, until yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture; stir to combine. In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk-yeast mixture and stir to combine, forming a sticky dough. Loosely cover the bowl with a clean cloth; let stand in a warm place about 30 minutes, until dough has risen slightly. (At this point, the dough can be refrigerated in an airtight container up to 1 day. Before proceeding with recipe, remove from refrigerator and let rest for 15 to 20 minutes. Preheat oven to 375F. Turn out dough onto a lightly floured surface. Knead several times, until dough is easy to work with. Pinch off pieces of dough and form into 1" balls. To shape cloverleaf rolls, nestle three 1" balls in each muffin cup. Loosely cover with a clean cloth and let rise in a warm place for 30 to 45 minutes, until doubled in size. Uncover rolls, brush lightly with melted butter, then bake about 15 minutes, until golden brown. Remove from oven. Serve warm. S(Internet Address): "http://www.bhg.com/recipe/rolls/buttermilk-sage-dinner-rolls/" Yield: "2 dozen rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 5g Fat (33.2% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 200mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n045.5 --------------- From: Reggie Dwork Subject: Whole Wheat Salted Pretzel Bread Bowls Date: Sat, 15 Nov 2014 20:54:50 -0800 * Exported from MasterCook * Bread, Whole Wheat Salted Pretzel Bread Bowls Recipe By :NICOLE Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup warm water 1/4 ounce rapid rise yeast -- (1 pkg) 1 teaspoon sugar 2 teaspoons salt 4 cups flour -- (4 to 5c), (I did a mix of all purpose and whole wheat flour) 1/2 teaspoon oil 1/4 cup baking soda 1 egg coarse salt Preheat oven to 200F Combine water and yeast in an oven safe medium bowl and let it sit for a few minutes until it gets foamy. Add sugar, two teaspoons of salt, and flour; one cup at a time. You can use a stand mixer with the dough hook attachment or just the bowl and a wooden spoon. I did the latter. Continue to add flour one cup at a time until the dough isn't super sticky and starts to pull away from the sides of the bowl Remember, you can always add flour but can't take any away. Remove dough from bowl and knead on a floured surface for 4-5 minutes. Clean most of the flour and dough bits out of the bowl and add oil. Put dough ball into the bowl and turn a few times until it is completely oiled. Boiling & Baking: Turn off oven and put the dough in. Leave the oven dough slightly open and let rise for 40-60 minutes, or until doubled in size. Remove dough and split into four equal pieces. Preheat oven to 450F and bring a medium pot of water to boil. Once water is boiling, add the 1/4 cup baking soda. Place two dough balls into the boiling water and cook for one minute, flip, and cook the other side for an additional minute. Repeat process with other two dough balls. Place dough balls on a greased cookie sheet or silicon baking liners, making sure they are at least 1 1/2- 2" apart. Beat the egg in a small bowl and lightly brush the tops of the dough balls and carefully slit an "x" into the top of each one. Sprinkle the tops with coarse salt. Bake for 12-14 minutes or until the tops are golden brown. Cool completely and store in an airtight container. Serving To serve, cut a cone shape out of each top using a serrated knife and scoop out extra bread with a spoon. Description: "A hearty wheat pretzel bowl with a salted pretzel crust, the perfect complement to a creamy soup on a cold winter night. These look a lot more difficult than they actually are; one bowl and the yeast does most ofthe work" S(Internet Address): "http://www.yestoyum.com/2013/12/16/whole-wheat-salted-pretzel-bread-bowls/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 488 Calories; 3g Fat (5.9% calories from fat); 15g Protein; 97g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 4865mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n045.6 --------------- From: Reggie Dwork Subject: Whole Wheat Date Bread Date: Sat, 15 Nov 2014 20:56:03 -0800 * Exported from MasterCook * Bread, Whole Wheat Date Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups warm water -- (105F to 115F) 2 tablespoons mild-flavored (light) molasses 1 tablespoon dry yeast -- (from 2 envelopes) 1 cup whole wheat flour 1 tablespoon salt -- (about) plus 6 cups unbleached all purpose flour 1/2 cup unbleached all purpose flour 1 1/2 tablespoons corn oil 1 pound pitted dates -- chopped 1 large egg -- beaten to blend with 1 tablespoon water -- (for glaze) Whisk 2 3/4 cups warm water and molasses in large bowl to blend. Sprinkle yeast over. Let stand until foamy, about 6 minutes. Whisk whole wheat flour and salt into yeast mixture. Whisk in 1 cup unbleached flour. Using flexible rubber spatula, stir in 4 cups unbleached flour. Mix in enough unbleached flour by 1/4 cupfuls to form sticky dough. Turn dough out onto floured work surface. Knead until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes. Coat inside of another large bowl with 1 1/2 tablespoons oil. Add dough and turn dough to coat with oil. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes. Punch down dough; shape into ball. Cover with plastic and let dough rise again in warm draft-frec area until doubled in volume, about 1 hour. Line 2 large baking sheets with parchment paper. Toss dates with 1/2 cup unbleached flour in medium bowl to coat. Scatter dates over dough. Knead dough in bowl to distribute dates evenly. Divide dough into 4 equal pieces. Divide each piece into 6 equal pieces about the size of small lemons. Using floured hands, shape each dough piece into small ball. Transfer dough balls to prepared baking sheets, spacing 2 inches apart. Cover with kitchen towels and let rise in warm draft-free area until almost doubled in volume, about 45 minutes. Position racks in bottom third and top third of oven and preheat to 400F. Brush tops of rolls with egg glaze. Bake until rolls sound hollow when tapped on bottom, reversing sheets once, about 20 minutes. Transfer rolls to racks; cool completely. (Date rolls can be prepared up to 4 days ahead. Wrap in foil and freeze. Thaw rolls in foil.) Makes 24 Source: "Bon Appetit, Dec 2002" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 2g Fat (6.7% calories from fat); 5g Protein; 45g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 273mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n045 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved