Date: Mon, 1 Jun 2015 09:26:52 GMT -------------- BEGIN bread-bakers.v115.n021 -------------- 001 - Reggie Dwork Subject: Green Chile Cheese Cornbread Date: Tue, 26 May 2015 12:36:37 -0700 * Exported from MasterCook * Bread, Green Chile Cheese Cornbread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup canola oil -- divided 1 cup yellow cornmeal 1 cup unbleached white flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup buttermilk 1 egg 4 ounces green chilies -- chopped, (1 can) 1 cup whole kernel corn, frozen -- cut off the cob or frozen 1 cup grated cheddar cheese Preheat oven to 400F. Pour 1/4c oil into a 10" cast-iron skillet and place in the oven to heat. Combine dry ingredients in a bowl and stir. Add milk, remaining 1/4c oil, egg, chiles, corn, and cheese; mix well. Pour batter into heated skillet and reduce oven heat to 375F. Bake for 30 min until golden rown and done in the center. Yield: 6-8 servings Source: "Drop The Hook, Let's Eat" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; 27g Fat (51.9% calories from fat); 13g Protein; 44g Carbohydrate; 4g Dietary Fiber; 60mg Cholesterol; 652mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n021.2 --------------- From: Reggie Dwork Subject: Sorella Flatbread Date: Tue, 26 May 2015 12:45:27 -0700 * Exported from MasterCook * Bread, Sorella Flatbread Recipe By :Adapted from Sorella, by Emma Hearst & Sarah Krathen (Olive Press, 2013). Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour -- (9 oz./280 g) 1 teaspoon baking powder 3/4 teaspoon kosher salt -- plus 1/4 cup kosher salt -- (2 oz./60 g) salt for sprinkling 1/3 cup extra-virgin olive oil -- (3 fl. oz./80 ml), plus more for brushing 2 tablespoons chopped fresh flat-leaf parsley It is strangely addictive in a Ritz cracker sort of way and is a great vessel for toppings. A good-quality olive oil gives the dough a rich, buttery taste. For a zingy variation, add 2 Tbs. roasted garlic paste to the dough. Preheat an oven to 425F (220C). In an electric stand mixer fitted with the flat beater, combine the flour, baking powder and the 3/4 tsp. salt and beat briefly to mix. Add the 1/3 cup olive oil and the parsley and beat on low speed until evenly combined. Gather the dough into a ball, wrap in plastic wrap and let rest for 15 to 20 minutes. Line 3 baking sheets with parchment paper. Cut the dough into 6 equal pieces. Run a piece through a pasta machine, beginning with the widest setting and ending with the third narrowest setting. You should have an oval rectangle about 12" (30 cm) long and 4" (10 cm) wide. Lay it flat on the prepared pan. Repeat to roll out the remaining dough pieces. (The dough can also be rolled out with a rolling pin.) When all the dough has been rolled out, brush with olive oil and sprinkle with the 1/4 cup salt. (If you want to make the breads into crackers, simply transfer the sheets now to a cutting board, cut into bite-size rectangles and return to the pan; the flatbreads can be broken into shards after baking, too.) One at a time, place a baking sheet in the oven and bake until the edges of the flatbread are golden brown, 8 to 10 minutes. Transfer to wire racks and let cool completely. The flatbread can be stored in an airtight container at room temperature for up to 1 week. Makes about six 12" (30-cm) sheets. Source: "williams-sonoma.com" S(Internet address): "http://www.williams-sonoma.com/recipe/sorella-flatbread.html" Copyright: "Adapted from Williams-Sonoma Kitchen Library Series, Muffins & Quick Breads, by John Phillip Carroll (Time-Life Books, 1993)." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 12g Fat (46.6% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4078mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n021.3 --------------- From: Reggie Dwork Subject: Cinnamon Raisin Bread Date: Tue, 26 May 2015 12:26:55 -0700 * Exported from MasterCook * Bread, Cinnamon Raisin Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lukewarm milk tablespoon soft butter 1/2 cup raisins -- (or chopped dates, dried cranberries, or your favorite dried fruit) 1/2 cup old-fashioned rolled oats 1/2 cup brown sugar 1 1/4 teaspoons salt 1 teaspoon ground cinnamon 2 1/2 teaspoons instant yeast 1/4 cup lukewarm water -- *see Note, to 1/3C 3 cups unboeached all-purpose flour -- King Arthur recommended Topping: cinnamon sugar Note: *Use the smaller amount in summer, or under humid conditions; the larger amount in winter, or when it's dry out. Unlike most cinnamon raisin loaves, this one includes ground cinnamon right in the dough, rather than simply added as swirled filling. The result? A deep-gold, aromatic loaf studded with raisins, perfect for toasting. Note: Thanks to reader feedback, this recipe has been amended as of May 1, 2015, as follows: the amount of cinnamon has been cut back, to reduce rising times; the salt has been increased, for flavor; and the recipe has been cut in half, to make one loaf. Combine all of the ingredients, and mix and knead - by hand, mixer, or bread machine set on the dough cycle - to make a smooth, soft dough. Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk. Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1/2" over the rim of the pan, about 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350F. Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, if desired, for extra flavor. Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190F. If the bread appears to be browning too quickly, tent it with aluminum foil about 10 to 15 minutes before it's done baking. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Once it's completely cool, wrap well, and store at room temperature for up to 5 days. Freeze for longer storage. Yield: 1 loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 764 Calories; 9g Fat (10.2% calories from fat); 15g Protein; 165g Carbohydrate; 8g Dietary Fiber; 25mg Cholesterol; 2793mg Sodium. Exchanges: 2 Grain(Starch); 4 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 4 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n021.4 --------------- From: Reggie Dwork Subject: Easy Croissants Date: Tue, 26 May 2015 12:29:49 -0700 * Exported from MasterCook * Bread, Easy Croissants in Thirty Minutes Recipe By : Serving Size : 24 Preparation Time :0:15 Categories : Bread Bread Machine Bread-Bakers Mailing List Desserts Food Processor Hand Made Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/3 cup evaporated milk 3 Tablespoons butter -- room temperature 1 egg -- room temperature 1 1/2 teaspoons salt 3 Tablespoons sugar 3 cups bread flour 2 1/4 teaspoons Active Dry Yeast -- Red Star(r) Bread Machine Method: Have liquid ingredients at 80 F and all others at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select dough/manual cycle. Do not use the delay timer. At the end of the last kneading cycle, press STOP/CLEAR, remove dough and proceed with rising, shaping, and baking instructions. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. Mixer Methods: Combine yeast. with 1 cup flour and other dry ingredients. Combine water and milk; heat to 120 to 130F. Hand-Held Mixer Method: Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Stand Mixer Method: Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add egg, butter, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Rising, Shaping, and Baking: Place dough in lightly oiled bowl and turn to grease top. Cover and refrigerate for 2 hours. Place dough on floured surface and knead about 6 times to release air bubbles. Divide into 3 parts. Roll each part into a 14" circle. With a sharp knife, cut into 8 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching. Combine 1 slightly beaten egg and 1 tablespoon water; brush croissants with egg mixture. Bake in preheated 350F oven 15 to 18 minutes or until golden brown. Remove from cookie sheets and cool. Yield: 24 croisssants Red Star(r) YeastReprinted with permission. Source: "Red Star(r) Yeast" S(Internet Address): "http://homecooking.about.com/od/breadrecipes/r/blbread91.htm" Start to Finish Time: "0:30" T(Cook Time): "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 2g Fat (22.4% calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 155mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n021.5 --------------- From: Reggie Dwork Subject: French Cherry Yogurt Tea Bread Date: Tue, 26 May 2015 12:32:26 -0700 * Exported from MasterCook * Bread, French Cherry Yogurt Tea Recipe By :by Allison Donel Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cherry Greek yogurt 1/2 cup olive oil 2 eggs 1 cup sugar 2 teaspoons vanilla 2 teaspoons lime juice 2 1/4 cups flour 2 tablespoons baking powder 1 teaspoon baking soda pinch salt Mix together the yogurt, olive oil, eggs, sugar, vanilla, and lime juice. Stir in the flour, baking powder, baking soda, and salt. Pour into a greased loaf pan. Bake at 350F for 50-60 minutes. Source: "Adapted from Food Republic" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 7g Fat (36.8% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 241mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n021.6 --------------- From: Reggie Dwork Subject: Sour Cream Maple Brad Date: Sun, 31 May 2015 23:51:18 -0700 * Exported from MasterCook * Bread, Sour Cream Maple Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter -- at room temp, (1 stick) 3/4 cup maple syrup -- pure 1 cup sour cream 1 egg 1/2 cup chopped pecans Preheat an oven to 350F. Grease and flour a 1 lb. loaf pan. In a small bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside. In a bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. Whisk in the sour cream and egg. Stir in the pecans. Add the flour mixture and stir until just blended. Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely. Makes 1 loaf, or 8 slices Description: "This bread boasts subtle flavors of butter and sour cream with discreet overtones of maple syrup." Source: "williams-sonoma.com" S(Internet address): "http://www.williams-sonoma.com/recipe/sour-cream-maple-bread.html" Copyright: "Adapted from Williams-Sonoma Kitchen Library Series, Muffins & Quick Breads, by John Phillip Carroll (Time-Life Books, 1993)." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 400 Calories; 23g Fat (52.0% calories from fat); 5g Protein; 44g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 441mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : I think this is a terrific breakfast bread. You can heat it up a little bit and add a dollop of whatever you choose to put on top after it comes out of the toater oven, oven or whatever you use to heat up special breads or just leave it plain. It is terrific any way you choose to eat it. NOTES : A handheld mixer can be used instead of a whisk to blend the butter and syrup, but further mixing is easily done by hand. Make terrific gifts or as a "just because" gift. --------------- MESSAGE bread-bakers.v115.n021.7 --------------- From: Reggie Dwork Subject: Vanilla Spice Bread #1 Date: Sun, 31 May 2015 23:53:01 -0700 * Exported from MasterCook * Bread, Vanilla Spice #1 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1/2 cup milk 1 1/2 teaspoons vanilla extract 1/4 cup dark brown sugar 2 tablespoons white sugar 1/8 teaspoon ground cardamom 1/4 teaspoon ground coriander 2 tablespoons vegetable oil 1 1/4 teaspoons salt 1. Place water, milk, vanilla extract, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour the flour onto the other ingredients, and sprinkle the flour with yeast. Set the bread machine to the Dough cycle; turn on the machine. 2. Preheat oven to 350F (175C). Grease a 9x5" bread pan. 3. When the Dough cycle is completed, remove the dough from the machine, punch down if necessary, form into a loaf, and place into the prepared bread pan with the seam side down. Cover and let rise until doubled, 20 to 30 minutes. 4. Bake in the preheated oven until the loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to finish cooling on a rack. Yield 1 9x5" loaf Description: "This is a bread machine recipe. Try it to make a peanut butter-and-jelly sandwich. It's amazing. It uses the machine's dough cycle but is baked in the oven." Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 5g Fat (43.8% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 459mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : Use DARK brown sugar. Light brown sugar isn't as good. You can use oil or butter, but there's no discernible difference and since oil is cheaper, we use oil. High-gluten flour makes for a more satisfying loaf, but you can use normal flour. Or add a little extra gluten yourself. Finally, for a softer loaf replace all the water with milk (for a final milk volume of 1 1/4 cup milk). --------------- MESSAGE bread-bakers.v115.n021.8 --------------- From: Reggie Dwork Subject: Saltines Crackers Date: Mon, 01 Jun 2015 00:01:27 -0700 * Exported from MasterCook * Crackers, Fried Saltines Recipe By :Joan Gusweiler/ Jill Melton Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Main Dish Side Dish Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sleeves stale saltines water 1 egg 1 teaspoon vanilla extract -- optional 2 tablespoons vegetable shortening -- to 3T 1/2 cup maple syrup This dish is from the Depression years, when people made do with everthing - even stale crackers (which were abundant). Don't skimp on the shortening in an attempt to "lighten" up this recipe. The generous amount of shortening makes them nice and crispy. Place saltines in large bowl; cover with water. Let stand 5 to 10 minutes. When saltines are soggy, squeeze out water by hand. Combine (squeezed and drained) saltines, egg and vanilla, if using, and stir well with a fork. In a large skillet, melt 1 tablespoon shortening over medium-high heat. When hot, drop spoonfuls of cracker mixture into skillet, shaping into 5" pancakes. Fry until brown and crispy on each side (about 3 minutes). Add more shortening to skillet if necessary. Serve hot with maple syrup. Makes about 12 flitters. Description: "Depression-era fried saltines (aka crackerflitters) are a satisfying way to get sweet crunch." Source: "Relish.com" S(Internet address): "http://relish.com/recipes/crispy-fried-saltines/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 3g Fat (37.9% calories from fat); 1g Protein; 9g Carbohydrate; 0g Dietary Fiber; 18mg Cholesterol; 7mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve hot with maple syrup. Makes about 12 flitters. --------------- MESSAGE bread-bakers.v115.n021.9 --------------- From: Reggie Dwork Subject: Brown Butter Pineapple Corn Muffins Date: Mon, 01 Jun 2015 00:04:40 -0700 * Exported from MasterCook * Muffins, Brown Butter Pineapple Corn Recipe By :Chef John Serving Size : 12 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Fruit Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter 3/4 cup chopped dried sweetened pineapple 1 cup all-purpose flour 1 cup yellow cornmeal 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 large eggs Preheat oven to 375F (190C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray. Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 min. Whisk flour, cornmeal, baking soda, and salt until combined. Set aside. Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 min. Add flour mixture to buttermilk mixture; whisk until just combined. Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 min. Cool in the pan for 5 min before removing to cool completely on a wire rack. Cook's Note: You can replace the dried sweetened pineapple with unsweetened pineapple in this recipe by adding 1/2C sugar to the melted butter and pineapple. Source: "allrecipes.com" S(Internet address): "http://allrecipes.com/recipe/brown-butter-pineapple-corn-muffins/detail.aspx" Start to Finish Time: "1:40" T(cook): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 9g Fat (39.9% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat. --------------- END bread-bakers.v115.n021 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved