Date: Mon, 11 May 2015 05:00:33 GMT -------------- BEGIN bread-bakers.v115.n018 -------------- 001 - Reggie Dwork Subject: Oatmeal Pecan Loaf Date: Mon, 04 May 2015 00:28:25 -0700 * Exported from MasterCook * Bread, Oatmeal Pecan Loaf Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb Loaf: 1 1/4 cups water 2 tablespoons butter -- softened 3 cups bread flour -- (Gold Medal Better for Bread Flour) 1/2 cup old-fashioned rolled oats 1/2 cup chopped pecans 3 tablespoons sugar 2 tablespoons dry milk 1 1/4 teaspoons salt 2 teaspoons bread machine yeast -- (Fleischmann's) Makes 1 1/2 lb loaf with bread machines that use 3C flour. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer and adding oats and pecans with the flour. Select Sweet or Basic/White cycle. Use Med or Light crust color. Remove baked bread from pan and cool on wire rack. Source: "More Electric Bread" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 6g Fat (27.9% calories from fat); 6g Protein; 32g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 248mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n018.2 --------------- From: Reggie Dwork Subject: Saloon Pilot Crackers Date: Tue, 05 May 2015 19:40:36 -0700 * Exported from MasterCook * Crackers, Saloon Pilot Recipe By :Frank Abraham Serving Size : 9 Preparation Time :0:20 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3/4 cup water 1 tablespoon butter flavored shortening 3/4 teaspoon salt Saloon pilot crackers - We all grew up eating these crackers from diamond bakery or Hilo Macaroni Factory. For those unable to get these crackers in the store, here is a simple recipe for you to try. Preheat oven to 400F. Mix all ingredients together. Turn onto a floured board and knead for five minutes. Let dough rest for 10 minutes. Knead again for a couple minutes and allow dough to rest for another 10 minutes. Roll out the dough to 1/4" thick. Use the rim of a cup or container to cut out 3"- 4" circles. Use a fork or skewer to prick the center of the circle a few times. Arrange on 2 baking sheets and bake for 20 minutes rotating baking sheets every 5 minutes. Turn oven off and leave crackers in oven until completely cool. This is what gives the crackers the "hard tack" texture. Makes 9-12 crackers (depending on size) S(Internet Address): "http://cookinghawaiianstyle.com/index.php/component/recipe/recipes/detail/2686/saloon-pilot-crackers" Start to Finish Time: "0:40" T(Cook Time): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 2g Fat (13.7% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat. --------------- MESSAGE bread-bakers.v115.n018.3 --------------- From: Reggie Dwork Subject: Bananaberry Breaad Date: Sun, 10 May 2015 14:38:02 -0700 * Exported from MasterCook * Bread, Bananaberry Recipe By : Serving Size : 24 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sugar 1/2 cup butter or margarine 2 eggs 1 1/2 cups mashed ripe bananas -- (3 to 4 medium) 1/2 cup buttermilk 2 1/2 cups all-purpose flour -- Gold Medal prefered 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries -- fresh or frozen (thawed and drained) Heat oven to 350F. Grease bottom only of one 9x5" or two 8x4" loaf pans with shortening. In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan. Bake 9" pan about 1 hour 15 minutes, 8" pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Description: "Bananas and berries bake into a moist and delicious quick bread." Source: "Bettycrocker.com" S(Internet address): "http://www.bettycrocker.com/recipes/bananaberry-bread/fe3f6186-f57f-4216-9c66-b10b5aeff55d" Start to Finish Time: "3:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 5g Fat (27.2% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 192mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n018.4 --------------- From: Reggie Dwork Subject: Braided Lemon Bread Date: Sun, 10 May 2015 14:40:07 -0700 * Exported from MasterCook * Bread, Braided Lemon Recipe By : Serving Size : 22 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- sponge: 3/4 cup warm water 2 teaspoons sugar 1 tablespoon instant yeast 1/2 cup Unbleached All-Purpose Flour -- King Arthur dough: all of the sponge 1/2 cup unsalted butter -- (1 stick), softened 2 large eggs -- beaten 1/2 cup sugar 2 teaspoons salt 2 teaspoons vanilla -- or Buttery Sweet Dough Flavor 5 cups Unbleached All-Purpose Flour -- King Arthur egg wash -- for brushing braid pearl sugar -- or sparkling white sugar for sprinkling on braid cream cheese filling: 2/3 cup cream cheese -- softened 1/4 cup sugar 1/4 cup sour cream 2 teaspoons fresh lemon juice 1/4 cup Unbleached All-Purpose Flour -- King Arthur 1/2 cup prepared lemon curd Hands-on time: 20 mins. to 25 mins. Baking time: 25 mins. to 30 mins. Total time: 2 hrs 55 mins. to 3 hrs 5 mins. Yield: two braided loaves The bright yellow color and zippy taste can't be beat. This bread combines a soft and tender sweet dough with the tangy flavor of lemon, and wraps it all up in a beautiful yet easy-to-shape mock braid. In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes. In the bowl of your stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.If you're using a bread machine, combine all the dough ingredients in the pan and set the machine on the dough cycle. Be sure to check the dough as it kneads and adjust the flour or water as needed to achieve a soft, supple consistency. Let the cycle complete itself. If working by hand or stand mixer, place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled. While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1" free on all sides of the filling. To form the mock braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy Preheat the oven to 375F. Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool for 15 to 20 minutes before serving. Yield: 2 loaves. tips from our bakers: Change the filling in this recipe by substituting your favorite jam or preserves for the lemon curd. Raspberry jam, strawberry preserves, and apricot jam are all delicious; feel free to choose your own special favorite, though. Source: "kingarthurflour.com" S(Internet Address): "http://www.kingarthurflour.com/recipes/braided-lemon-bread-recipe" Yield: "2 loaves." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 8g Fat (32.3% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n018.5 --------------- From: Reggie Dwork Subject: Ginger Scones Date: Sun, 10 May 2015 14:55:21 -0700 * Exported from MasterCook * Scones, Ginger Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (400 g) 3/4 cup sugar -- (160 g) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup candied ginger -- (chopped into 1/4" pcs or smaller) (3 1/2 oz or 110 g) 1 Tbsp lemon zest 1 Tbsp grated fresh ginger 3/4 cup buttermilk -- * (200 ml) 10 Tbsp unsalted butter -- melted, (5 oz, 140 g) 1 Tbsp coarse sugar -- for sprinkling on top (optional) Preheat oven to 400F (or 200C). Line a large baking sheet with parchment paper. In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed. Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy. Divide the mixture into two balls, and flatten each onto a floured surface into a 1" thick, 6" wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar. Bake at 400F (or 200C) for 18-20 minutes. Cool on a rack for 5 minutes before eating. To store, allow first to cool to room temperature, then seal in a freezer bag. Source: "simplyrecipes.com" S(Internet Address): "http://www.simplyrecipes.com/recipes/ginger_scones/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 10g Fat (30.6% calories from fat); 4g Protein; 48g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 188mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n018.6 --------------- From: Reggie Dwork Subject: Whole Grain Info Date: Sun, 10 May 2015 15:03:03 -0700 Whole Grain Info What is a Whole Grain? A whole grain is the entire grain-which includes the bran, germ and endosperm (starchy part). The most popular grain in the US is wheat so that will be our example. To make 100% whole wheat flour, the entire wheat grain is ground up. "Refined" flours like white and enriched wheat flour include only part of the grain - the starchy part, and are not whole grain. They are missing many of the nutrients found in whole wheat flour. Examples of whole grain wheat products include 100% whole wheat bread, pasta, tortillas, and crackers. But don't stop there! There are many whole grains to choose from. - See more at: http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/making-healthy-food-choices/grains-and-starchy-vegetables.html Best Choices Finding whole grain foods can be a challenge. Some foods only contain a small amount of whole grain but will say it contains whole grain on the front of the package. For all cereals and grains, read the ingredient list and look for the following sources of whole grains as the first ingredient: Bulgur (cracked wheat) Whole wheat flour Whole oats/oatmeal Whole grain corn/corn meal Popcorn Brown rice Whole rye Whole grain barley Whole farro Wild rice Buckwheat Buckwheat flour Triticale Millet Quinoa Sorghum Source: "diabetes.org" S(Internet address): "http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/making-healthy-food-choices/grains-and-starchy-vegetables.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . --------------- MESSAGE bread-bakers.v115.n018.7 --------------- From: Reggie Dwork Subject: Whole Wheat Apple Pumpkin Muffins Date: Sun, 10 May 2015 15:43:03 -0700 * Exported from MasterCook * Muffins, Whole Wheat Apple Pumpkin Recipe By :Brianne Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white whole wheat flour 1 teaspoon pumpkin pie spice 1/4 teaspoon salt 1 teaspoon baking soda 2 tablespoons butter -- melted and cooled 1/4 cup pure maple syrup -- (or honey) 1 large egg -- beaten 1 teaspoon vanilla extract 1/2 cup pumpkin 1 cup finely grated apple 1/2 cup raisins Preheat oven to 350F and place rack in the center of the oven, and coat a regular or mini muffin pan with nonstick cooking spray, or line with paper cups. Combine the flour, pumpkin pie spice, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside. In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, pumpkin, and vanilla extract. Add the flour mixture to the wet ingredients and stir together until just barely combined. Add the apple and raisins and stir gently until just distributed. Fill each cup in the muffin pan approximately 3/4 full. Bake regular size muffins for 18-20 minutes or mini muffins for 14-18 minutes or until a toothpick inserted in the center of a muffin comes out clean. 12 regular size or 24 mini Source: "cupcakesandkalechips.com" S(Internet Address): "http://cupcakesandkalechips.com/apple-pumpkin-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 3g Fat (22.2% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v115.n018 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved