Date: Sun, 4 Jan 2015 05:30:44 GMT -------------- BEGIN bread-bakers.v115.n001 -------------- 001 - Reggie Dwork Subject: Tangy Buttermilk Cheese Bread Date: Thu, 01 Jan 2015 02:55:35 -0800 * Exported from MasterCook * Bread, Tangy Buttermilk Cheese Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups buttermilk 3 cups bread flour 1 1/2 teaspoons salt 1 1/2 teaspoons white sugar 3/4 cup shredded sharp Cheddar cheese 1 1/2 teaspoons active dry yeast Makes a `1 1/2 lb loaf. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350F (175C) oven for 35 to 45 minutes. S(Internet Address): "http://allrecipes.com/Recipe/Tangy-Buttermilk-Cheese-Bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 2g Fat (17.4% calories from fat); 4g Protein; 16g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n001.2 --------------- From: loukerns Subject: Happy New Year Date: Thu, 1 Jan 2015 08:49:55 -0500 Here is wishing you all a very happy new year. And to Reggie, thank you for all your hard work on the list. Sent from my iPhone --------------- MESSAGE bread-bakers.v115.n001.3 --------------- From: dmrogers218@comcast.net Subject: Happy New Year Date: Thu, 1 Jan 2015 15:13:40 +0000 (UTC) Happy New Year! ....and thank you for this wonderful email in my box every week! --------------- MESSAGE bread-bakers.v115.n001.4 --------------- From: Reggie Dwork Subject: Spiced Apple Cider Muffins Date: Wed, 31 Dec 2014 11:05:55 -0800 * Exported from MasterCook * Muffins, Spiced Apple Cider Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons packed light brown sugar 4 teaspoons whole-wheat flour 1/2 teaspoon ground cinnamon 1 tablespoon butter -- cut into small pieces 2 tablespoons finely chopped walnuts -- (optional) 1 cup whole-wheat flour 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1 large egg 1/3 cup packed light brown sugar 1/2 cup apple butter -- such as Smucker's 1/3 cup maple syrup 1/3 cup apple cider 1/3 cup low-fat plain yogurt 1/4 cup canola oil Preheat oven to 400F. Coat 12 muffin cups with cooking spray. To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving. Source: "From EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004)" S(Internet Address): "http://www.eatingwell.com/recipes/spiced_apple_cider_muffins.html" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 7g Fat (28.0% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 182mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n001.5 --------------- From: reggie@jeff-and-reggie.com Subject: Date-Oat Muffins Date: Wed, 31 Dec 2014 11:48:30 -0800 * Exported from MasterCook * Muffins, Date-Oat Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- batter: 1 cup old-fashioned oats 1/3 cup chopped walnuts -- (optional) 1 cup whole-wheat flour 3/4 cup all-purpose flour 1/3 cup whole flaxseeds -- ground (see Ingredient notes) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 2/3 cup packed light brown sugar 3/4 cup buttermilk -- (see Tip) 1/2 cup orange juice 1/4 cup canola oil 2 tablespoons freshly grated orange zest 1 teaspoon vanilla extract 3/4 cup chopped pitted dates -- (see Ingredient notes) topping: 2 tablespoons old-fashioned oats Preheat oven to 400F. Coat 12 muffin cups with cooking spray. Spread 1 cup oats and the walnuts, if using, in 2 separate small baking pans. Bake, stirring once or twice, until light golden and fragrant, 4 to 6 minutes for the nuts and 8 to 10 minutes for the oats. Transfer to a plate to cool. Meanwhile, whisk whole-wheat flour, all-purpose flour, flaxseeds, baking powder, baking soda and salt in a medium bowl. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, orange juice, oil, orange zest and vanilla. Add to the dry ingredients and mix with a rubber spatula just until moistened. Fold in dates, the toasted oats and nuts, if using. Scoop batter into the prepared muffin cups (they'll be quite full). Sprinkle the tops with the remaining 2 tablespoons oats. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving. Tips & Notes Flaxseeds are one of the best plant sources of omega-3 fatty acids. They provide both soluble fiber, linked to reduced risk of heart disease, and insoluble fiber, which provides valuable roughage. Flaxseeds are perishable, so purchase whole seeds (instead of ground flaxmeal), store in the refrigerator and grind in a clean coffee grinder or dry blender just before using. Look for packages of chopped pitted dates in the dried fruit section of your supermarket. Whole dates are sticky and cumbersome to chop. Tip: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk. Source: "From EatingWell: Winter 2004" S(Internet Address): "http://www.eatingwell.com/recipes/date_oat_muffins.html" Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 10g Fat (30.6% calories from fat); 7g Protein; 43g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 214mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 OtherCarbohydrates. --------------- MESSAGE bread-bakers.v115.n001.6 --------------- From: Reggie Dwork Subject: Lemon-Cranberry Muffins Date: Thu, 01 Jan 2015 02:26:08 -0800 * Exported from MasterCook * Muffins, Lemon-Cranberry Recipe By : Serving Size : 12 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar -- divided, plus 2 tablespoons sugar 3/4 cup nonfat plain yogurt 1/3 cup canola oil 1 large egg 3 teaspoons freshly grated lemon zest -- divided 2 tablespoons lemon juice 1 teaspoon vanilla extract 1 1/2 cups white whole-wheat flour -- (see Note) 1/2 cup cornmeal -- preferably medium or fine stone-ground 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups cranberries -- fresh or frozen (thawed), coarsely chopped (see Tip) Preheat oven to 400F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl. Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins. Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving. Tips & Notes Make Ahead Tip : Individually wrap in plastic and freeze in a freezer bag for up to 1 month. To reheat frozen muffins, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds. | Equipment: Muffin tin with 12 (1/2-cup) cups. Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer. Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped. Description: "These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They're great warm from the oven, but also keep well for a few days and freeze beautifully." Source: "From EatingWell: January/February 2011" S(Internet Address): "http://www.eatingwell.com/recipes/lemon_cranberry_muffins.html" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 7g Fat (22.7% calories from fat); 4g Protein; 49g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 249mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n001.7 --------------- From: Reggie Dwork Subject: Panera Three Cheese Bread Date: Thu, 01 Jan 2015 02:40:02 -0800 * Exported from MasterCook * Panera Three Cheese Bread Recipe By :Celeste Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1 cup warm water -- (95-105 F) 2 teaspoons fresh yeast 1 cup all-purpose flour Dough: 3/4 cup warm water -- (95-105 F) 3 tablespoons honey 4 teaspoons fresh yeast 1/4 cup vegetable shortening -- plus 1 teaspoon vegetable shortening -- (2 ounces) 4 3/4 cups all-purpose flour 1 tablespoon salt 1/2 cup Romano Cheese -- (1/2" cubes 1/2 cup Parmesan Cheese -- (1/2" cubes 1/2 cup Asiago Cheese -- (1/2" cubes Total Time:48 hrs Prep Time:24 hrs Cook Time:24 hrs To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes. For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, cheeses and fermented starter. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400F. Form the dough into loaves, cover with a warm, damp cloth and proof at room temperature for 30 minutes. Score the loaves with a sharp knife, spray with water and bake for 30 minutes, or until the crusts are a deep golden brown and the middle of the loaves is 190-200F. Remove the bread from the oven and place on a cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling. Source: "food.com" S(Internet Address): "http://www.food.com/recipe/panera-three-cheese-bread-282063" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 332 Calories; 9g Fat (24.4% calories from fat); 11g Protein; 51g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 712mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n001.8 --------------- From: Reggie Dwork Subject: Italian Cheese Bread Date: Thu, 01 Jan 2015 02:47:45 -0800 * Exported from MasterCook * Bread, Italian Cheese Recipe By :Recipe by roger russell Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water 3 cups bread flour 1/2 cup shredded pepperjack cheese 2 teaspoons Italian seasoning 1 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese 2 tablespoons brown sugar 1 1/2 teaspoons salt 2 teaspoons active dry yeast Makes a 1 1/2 lb loaf: Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select White Bread or Basic cycle. Push Start. At the end let the machine cool down and place the bread on a wire rack so the bread continues to cool. Source: "allrecipes.com" S(Internet Address): "http://allrecipes.com/recipe/italian-cheese-bread/" Yield: "1 - 1 1/2 pound loaf" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 82 Calories; 1g Fat (5.8% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v115.n001 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved