Date: Sun, 15 Mar 2015 07:06:13 GMT -------------- BEGIN bread-bakers.v115.n010 -------------- 001 - Reggie Dwork Subject: Bread Machine Mozzarella Tomato Bread Date: Tue, 10 Mar 2015 19:18:29 -0700 * Exported from MasterCook * Bread Machine Mozzarella Tomato Bread Recipe By : Serving Size : 15 Preparation Time :0:10 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water -- up to 1 1/2 cups if needed 3 tablespoons sugar 3/4 teaspoon salt 1 1/2 tablespoons butter 1 1/2 cups mozzarella cheese -- shredded 1 1/2 tablespoons sundried tomatoes -- crumbled or chopped into bits 3 tablespoons dried onion flakes 1 1/2 teaspoons basil -- minced 3 cups bread flour 1 1/2 tablespoons nonfat dry milk powder 3 teaspoons active dry yeast It's for a bread machine, but you could make it by hand in the conventional way, as well. Place ingredients in your bread maker in order given (start at bottom for a Welbilt/Dak bread machine), set crust to light and bake on white bread setting. To make it by hand, make basic white bread adding the extra ingredients. Description: "For your bread machine or conventional oven recipe" Source: "Amirachappysun's Kitchen" S(Internet address): "https://recipeland.com/recipe/v/mozzarella-tomato-bread-263" Start to Finish Time: "2:30" T(Cook): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 4g Fat (24.8% calories from fat); 6g Protein; 24g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 170mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n010.2 --------------- From: Reggie Dwork Subject: Tuscan Bread Date: Thu, 12 Mar 2015 12:30:57 -0700 * Exported from MasterCook * Bread, Tuscan Recipe By :Nite Owl's Kitchen Serving Size : 12 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- or 1/4 oz 1 1/4 cups water 2 1/4 cups unbleached all-purpose flour 1/4 cup whole wheat flour In a large bowl, dissolve the yeast in the water. Mix the 2 flours and stir them in to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use. Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet. When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8" wide, 10" long, and 1/4" thick. It will still be very soft, but try to use a minimum of additional flour in handling it. Roll the dough tight, jelly-roll fashion, into a cylindrical shape. Flatten this to about 1" thick and roll it again. (This activates the web of gluten that will keep the loaf from flattening out in the oven.) FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the center, pinching to seal them. Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5" in diameter. FOR AN OBLONG LOAF, roll the dough under your hands into a fat cigar shape, extending it to about 10" in length. Set the loaf on the floured towel and fold the ends of the towel loosely around it. Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour. Preheat an oven lined with baking tiles to 400F (200C.) Have a water-filled sprayer handy. Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles. Spray water into the oven before closing the door, and spray twice more at 2-minute intervals. Bake for 50 minutes or until golden brown. The bread should have a hollow sound when you knock on its bottom. Description: "Traditional home-made bread that turns out a crispy tasty crust with a delicate soft interior." Source: "recipeland.com" S(Internet address): "https://recipeland.com/recipe/v/tuscan-bread-45377" Start to Finish Time: "4:00" T(Bake): "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; trace Fat (2.9% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v115.n010.3 --------------- From: Janine Oelrich Subject: Allinson bread Date: Sat, 7 Mar 2015 11:48:52 +0100 Hello everyone, I'm looking for a recipe to make Allinson bread. It is a healthy bread made with whole wheat flour. In France where I live, we have different types of whole wheat flour: T150-T130-T110 etc. to work with so that should not be a problem. Thanks a lot, Janine Oelrich --------------- MESSAGE bread-bakers.v115.n010.4 --------------- From: Reggie Dwork Subject: Bread Machine Cake Bread Date: Tue, 10 Mar 2015 19:03:54 -0700 * Exported from MasterCook * Bread Machine Cake Bread Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Cake Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- or rapid rise, 1 pkg 1 cup yellow cake mix -- 1/2 package 2 1/2 cups bread flour 2 tablespoons butter 1 1/4 cups warm water Some people use the Jiffy mix. I've also used this mix, and last time, I used the Duncan Hines yellow cake mix. I liked it just a bit more than the Cakebread with Jiffy. I simply stored the leftover mix for my next loaf. Add ingredients to bread machine following manufacturers directions. Description: "A simple bread machine recipe that will have you making a scrumptious and moist bread your whole family will enjoy!" Source: "Cookingoyvey's Kitchen" S(Internet address): "https://recipeland.com/recipe/v/cake-bread-for-bread-machine-262" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 3g Fat (18.1% calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 30mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n010.5 --------------- From: Reggie Dwork Subject: Bread Machine Rye Bread with Onions and Caraway Date: Tue, 10 Mar 2015 19:30:52 -0700 * Exported from MasterCook * Bread Machine Rye Bread with Onions and Caraway Recipe By : Serving Size : 12 Preparation Time :0:05 Categories : Bread Bread Machine Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour 1/2 cup rye flour 2 tablespoons sugar 1 tablespoon milk, skim -- or nonfat milk 1 teaspoon salt 1 tablespoon butter 1/4 cup onions -- chopped 1 1/2 teaspoons caraway seeds -- or more if needed Jewish Add more caraway next time, though, as we really like that flavor. I doubled the recipe to make a large loaf, and it worked fine. I usually just use my machine for the kneading process and than finish the loaf by hand, but let the machine do the whole thing this time, since I was busy all day. Put ingredients into bread machine as directed by the manufacturer. Push start Add more caraway seeds (either at the beginning or at the beep) if you enjoy the taste. Description: "Excellent bread. Nice, light texture and good crust." Source: "Bravesbbfan's Kitchen" S(Internet address): "https://recipeland.com/recipe/v/rye-bread-onions-caraway-21404" Start to Finish Time: "1:05" T(Cook): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 1g Fat (11.3% calories from fat); 3g Protein; 22g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 189mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Serving Ideas : Made the house smell great, and was perfect with a steaming bowl of split pea soup! --------------- MESSAGE bread-bakers.v115.n010.6 --------------- From: Reggie Dwork Subject: Quick Italian Bread Date: Thu, 12 Mar 2015 12:40:23 -0700 * Exported from MasterCook * Bread, Quick Italian Recipe By :Taher's Kitchen Serving Size : 6 Preparation Time :0:01 Categories : Bread Bread-Bakers Mailing List Food Processor Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 7/8 cup warm water 2 1/2 cups unbleached bread flour 1 1/2 teaspoons sugar 1 1/2 teaspoons salt cornmeal -- to sprinkle on baking sheet Proof yeast and 1/2 teaspoon sugar in 7/8 cup warm water for 10 minutes in a warm place. In processor, mix flour, remaining 1 teaspoon sugar and salt for 20 sec. With processor running, pour in the yeast mixture in a continuous stream. Dough should combine and come clean from the sides of the bowl within a few seconds. Add more warm water by the teaspoon if necessary. After dough combines, let processor run (to knead) for 30 to 40 seconds. Remove dough and roll it with your hands to about 18" long. Place on sheet that has been sprinkled with corn meal (to prevent dough from sticking). Cover loosely with oiled plastic wrap. Allow to rise in warm place for about 45 minutes. Preheat oven 375F (190C). Remove plastic and diagonally slash loaf w/sharp knife at about 3" intervals. Place in oven. Spray loaf with water or place a pan of warm water in the rack beneath and bake for 20 min or until lightly browned. Make 1 loaf bread. Description: "Nice chewy crust on the outside and soft on the inside, and great flavor." Source: "recipeland.com" S(Internet address): "https://recipeland.com/recipe/v/banana-nut-bread-buttermilk-14112" Start to Finish Time: "1:00" T(Cook): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8 Calories; trace Fat (6.6% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 535mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n010.7 --------------- From: Sue Subject: Whole wheat flax bread Date: Sat, 14 Mar 2015 19:35:58 -0400 (EDT) This is my go-to bread. The recipe is for a bread machine, 1.5 lb loaf. I sometimes add a bit more flour and buttermilk because my replacement machine is a two-pounder. Sue Whole Wheat Flax Bread buttermilk ............ 1 c + 2T oil ................... 2 T honey ................. 3 T lemon juice ........... 1 tsp salt .................. 1.5 tsp flax meal ............. 3 T whole wheat flour ..... 1 + 1/4 c bread flour ........... 1 + 1/4 c baking soda ........... 1/4 tsp yeast ................. 1 + 1/2 tsp Normal cycle. --------------- MESSAGE bread-bakers.v115.n010.8 --------------- From: Jeff Dwork Subject: Tartine Book 3 Date: Sat, 14 Mar 2015 23:22:53 -0700 "Tartine Book No. 3: Modern, Ancient, Classic, Whole" e-book version is on sale at Amazon and Barnes & Noble. The sale may continue through Mar 31, but I'm not sure. Amazon has it for $2.54 and BN for $2.99. Jeff --------------- END bread-bakers.v115.n010 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved