Date: Tue, 23 Dec 2014 07:34:33 GMT -------------- BEGIN bread-bakers.v114.n050 -------------- 001 - Reggie Dwork Subject: Cinnamon Apple Bread Date: Sun, 14 Dec 2014 03:59:42 -0800 * Exported from MasterCook * Bread, Cinnamon Apple Recipe By :Melissa Serving Size : 8 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup packed brown sugar 1 1/2 teaspoon ground cinnamon 2/3 cup white sugar 1/2 cup butter -- softened 2 eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 cup milk 1 large apple -- peeled and finely chopped Can't even describe to you how insanely good baking this bread makes your house smell-and it's perfection to have a slice when it's warm out of the oven! Preheat oven to 350F. Grease and flour a 9 x 5" loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. In a stand mixer, combine white sugar and butter until smooth. Add eggs and vanilla and continue to beat on medium speed until combined. Add flour and baking powder, then milk. Pour half the batter into the prepared pan. Cover with half of the apples. Pat apples into batter with the back of a spoon. Sprinkle with half of sugar and cinnamon mixture. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Pat topping into the batter with the back of a large spoon. Bake for 50 minutes or until toothpick inserted in the middle of the loaf comes out clean. Description: "Chopped apples and a brown sugar cinnamon swirl make this cinnamon apple bread a hit!" Source: "thehappierhomemaker.com" S(Internet Address): "http://www.thehappierhomemaker.com/2014/09/apple-cinnamon-bread.html" Start to Finish Time: "1:00" T(Cook Time): "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 346 Calories; 14g Fat (34.9% calories from fat); 5g Protein; 52g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 240mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n050.2 --------------- From: lobo119 Subject: Lefse redux Date: Sun, 14 Dec 2014 17:34:21 -0700 Interesting. Here's my Aunt Ethel's recipe (which was probably my grandma's recipe). Ethel just died last week at the age of 102. 3 cups mashed potatoes (2 quart-size kettles almost full) (my mom used russets) 1 c flour Salt to taste Add a little cream or milk when mashing the potatoes Ethel started cooking the potatoes as she cooked an evening meal, mashed them before eating, let them cool, then did the dishes before starting on the lefse prep. It will get sticky if the potatoes aren't cooled before adding the flour. When rolling out the dough, add just enough flour to the pastry cloth to keep it from sticking. Roll out into a round shape. Thickness or thinness is a personal preference. Some people pride themselves on how thin they can roll the lefse. I like them a bit thick ... 1/8" or a little more. My mother used a sharpened window shade slat to pick up the lefse for transfer to the iron (I've used frying pans on the oven top with equal success.) I can't tell you a temperature. You do want brown spots on the lefse, but not burned. Just experiment, but I think it needs to be pretty hot. You flip it over like a pancake and cook both sides. We ate them two ways ... At Christmas with lutefisk, I layer lefse, mashed potatoes, lutefisk and lots of melted butter. My uncle used to roll that mixture up like a burrito, but I think that's too messy. This also requires a nice thick piece of lefse that won't rip easily. The second way is as a treat instead of or with cookies .. Butter the lefse and sprinkle sugar (brown or white) on it, then roll it up or fold it over several times. It's sold in Norway in chilled cases this way. Either way, real butter makes it yummiest. --------------- MESSAGE bread-bakers.v114.n050.3 --------------- From: Reggie Dwork Subject: Christmas Strawberry Bread Date: Sun, 14 Dec 2014 03:51:13 -0800 * Exported from MasterCook * Bread, Christmas Strawberry Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon ground cinnamon 1 3/4 cups frozen sweetened strawberries -- thawed 2 tablespoons strawberry extract 3 eggs -- beaten 2 cups sugar 1 1/2 cups canola oil 1/4 cup frozen sweetened strawberries -- thawed, with syrup 1/2 cup sugar 1/4 cup water 1 tablespoon strawberry extract Preheat oven to 350F (175C). Grease and flour two 5x9" loaf pans. In abowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans. Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks. In a saucepan, mix the 1/4 cup strawberries with syrup, sugar, water, and 1 tablespoon strawberry extract. Bring to a boil, and stir constantly until sugar is dissolved, about 5 minutes. Pour over the bread while still warm. Original recipe makes 24 servings Source: "cookingclub.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 285 Calories; 14g Fat (44.8% calories from fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 151mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n050.4 --------------- From: Reggie Dwork Subject: Christmas Eggnog Bread Date: Sun, 14 Dec 2014 03:52:24 -0800 * Exported from MasterCook * Bread, Christmas Eggnog Recipe By :By luvcook'n Serving Size : 10 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Fruit Holidays Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup packed brown sugar 1/2 cup white sugar 1 large egg 1/4 cup butter -- or 1/4C hard margarine, melted 1 1/2 cups eggnog 1 teaspoon vanilla extract -- or 1 ts rum 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 2/3 cup chopped pecans -- or walnuts 1 cup mixed glace fruit -- cut Beat sugar and egg in mixing bowl. Beat in melted butter. Add eggnog and extract. Mix. Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture. Stir until moistened. Mix in nuts and fruit. Turn into greased 9x9x3" loaf pan. Bake at 350F for about 1 hour until an inserted wooden pick comes out clean. Let stand for 20 minutes. Turn out onto rack to cool. Variations: Use measurements above and substitute for pecans and dried fruit: Pecan and Dried Cranberries. Pineapple and Coconut (drain pineapple). Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained). Makes 10 servings Source: "cookingclub.com" Start to Finish Time: "1:15" T(): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 431 Calories; 14g Fat (28.4% calories from fat); 7g Protein; 71g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 456mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n050.5 --------------- From: Reggie Dwork Subject: Christmas Jewelled Cranberry and Walnut Date: Sun, 14 Dec 2014 03:54:28 -0800 * Exported from MasterCook * Bread, Christmas Jewelled Cranberry and Walnut in Bread Machine Recipe By : French Tart Serving Size : 4 Preparation Time :0:15 Categories : Bread Bread Machine Bread-Bakers Mailing List Christmas Holidays Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 360 ml tepid water 3 tablespoons olive oil 2 teaspoons salt 3 teaspoons brown sugar 2 tablespoons nonfat dry milk powder 570 grams white bread flour 7 grams dry yeast 100 grams dried cranberries 50 grams walnut pieces Place all the ingredients, EXCEPT the walnuts & the dried cranberries, into your breadmaker in the suggested order; mine is wet first, then dry & then the yeast last. Put the walnut pieces & dried cranberries into the Extras tray - if your breadmaker does not have an Extras tray, add them manually in the last knead. Also, if your breadmaker's slot for Extras is small, add some of them by hand when the Extras tray opens!). Bake on White 2 lb Rapid Medium crust OR White 2 lb Normal Medium crust with the Extras setting if your bread maker has it. When the bread has finished baking, remove from the breadmaker carefully, with oven gloves, and allow to cool on a cooling rack. Remove the paddle BEFORE slicing, if it has remained in the bread. Serves: 4-6, Yield: 12 - 14 slices Description: "A wonderful bread made in the bread machine for any time of the year - but it is especially delicious on Christmas Morning, and throughout the festive period." Source: "cookingclub.com" Start to Finish Time: "7:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 713 Calories; 20g Fat (24.8% calories from fat); 22g Protein; 112g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 1722mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. Serving Ideas : Great with: Cold Meats, Cheeses, Salads & Cream Cheese --------------- MESSAGE bread-bakers.v114.n050.6 --------------- From: Reggie Dwork Subject: Cilantro-Scallion Bread Date: Sun, 14 Dec 2014 03:58:05 -0800 * Exported from MasterCook * Bread, Cilantro-Scallion Recipe By :Silvena Rowe Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Christmas Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast 2 teaspoons kosher salt -- divided 2 teaspoons sugar -- divided 1 3/4 cups all-purpose flour -- plus 3 tablespoons all-purpose flour 4 tablespoons unsalted butter -- chilled, cubed 1 large egg -- plus 1 yolk 1 1/4 cups coarsely chopped scallions 1/2 cup coarsely chopped fresh cilantro 1/2 cup sesame seeds 1 tablespoon black sesame seeds 3 tablespoons olive oil -- plus more for bowl and brushing Line a baking sheet with parchment paper. Pour 1/2 cup warm water (105F-115F) into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 teaspoon sugar over; let stand until mixture bubbles, about 10 minutes. Place flour, butter, remaining 1 teaspoon salt, and remaining 1 teaspoon sugar in bowl of a stand mixer with dough hook attached. Rub in butter with fingertips until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down sides. Knead on medium speed until dough is soft and smooth, about 5 minutes. Form dough into a ball; transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour. Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. Transfer mixture to a medium bowl; stir in all sesame seeds and 3 tablespoons oil and set aside. Preheat oven to 350F. Roll dough into a 18x9" rectangle. Spoon scallion mixture evenly onto center and spread mixture to corners of dough. Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder into 3/4" dough swirls. Transfer dough swirls to prepared baking sheet; brush with oil. Bake until golden brown, about 30 minutes. Description: "These savory swirls are easy to prepare and taste best served warm." Source: "Bon Appetit" S(Internet address): "http://www.bonappetit.com/recipe/cilantro-scallion-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 11g Fat (46.9% calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 325mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n050.7 --------------- From: Reggie Dwork Subject: Christmas Bread - corrected Date: Mon, 22 Dec 2014 01:04:45 -0800 Auto-complete can do unfortunate things. It's citron, not onion. Corrected recipe is here. Thanks to for finding this. Reggie * Exported from MasterCook * Bread, Christmas -- Julekake Recipe By :KCShell Serving Size : 12 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Fruit Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 1 cup sugar 1/2 pound butter 7 cups flour 3/4 teaspoon ground cardamom 4 1/2 teaspoons dry yeast 3/4 cup raisins 3/4 cup chopped citron Heat milk with sugar and butter. Let milk mixture cool. Mix together flour and cardamom and dried yeast. Add flour mixture to milk mixture. Mix well. Cover dough with a clean cloth, let stand in a warm place overnight. In the morning, work raisins and chopped citron into the dough. Form into loaves. Let rise until doubled in bulk. Bake at 350F. 45 minutes or until done. Description: "It came from a book called Norwegian Recipes, copyright 1947!" Source: "cookingclub.com" Start to Finish Time: "10:20" T(cook): "10:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 526 Calories; 18g Fat (29.8% calories from fat); 10g Protein; 83g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 180mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n050.8 --------------- From: Reggie Dwork Subject: Happy Holidays Date: Mon, 22 Dec 2014 01:26:07 -0800 Jeff & I send all of you best wishes for the holidays. Reggie --------------- END bread-bakers.v114.n050 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved