Date: Sat, 4 Jul 2015 03:32:01 GMT -------------- BEGIN bread-bakers.v115.n026 -------------- 001 - Reggie Dwork Subject: Double-Decker Filled Scones Date: Thu, 02 Jul 2015 23:06:28 -0700 * Exported from MasterCook * Scones, Double-Decker Filled Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dough: 2 1/4 cups Unbleached All-Purpose Flour -- King Arthur, or See Note 1/2 teaspoon salt 1/4 cup granulated sugar 1 tablespoon baking powder 6 tablespoons cold butter -- cut into pieces 2 large eggs -- beaten 1/3 cup milk 1 teaspoon vanilla extract 2 tablespoons coarse white sugar -- for sprinkling on top filling: 1 cup prepared filling -- to 1 1/2C Fillings: jam, nut butter, cookie butter, sweetened cream cheese, or the filling of your choice These tender scones are made by stacking two layers of dough with filling in between, creating scones where each bite includes a moist, tasty band of fruit preserves, caramel, sweetened cream cheese, or the filling of your choice - Nutella, perhaps? Note: or 1 1/4 cups all-purpose flour + 1 cup King Arthur White Whole Wheat Flour Hands-on time: 15 mins. to 25 mins. Baking time: 20 mins. to 24 mins. Total time: 1 hrs 5 mins. to 1 hrs 19 mins. Lightly grease a baking sheet, or line it with parchment. Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Stir together the eggs, milk, and vanilla extract. Add to the dry ingredients and stir very gently, just until combined. Divide the dough into three pieces, and round each piece into a 4"-diameter, 1"-thick disc. Place the discs on a baking sheet, and put them in the freezer for 30 minutes; no need to cover them. Preheat the oven to 375F. Using a sharp or serrated knife, divide each chilled disc in half around its circumference. Spread the bottom half with the filling of your choice, then place the other half of the dough on top, pressing it down gently. Place the rounds on the prepared baking sheet. Brush with milk or water, and sprinkle with coarse sugar, if desired. Bake the dough rounds for about 28 minutes, until they're golden brown and a toothpick inserted into the center of one comes out clean. Remove the scones from the oven, and set the pan on a cooling rack. After 10 minutes, cut each disc into six triangular wedges. Serve scones warm, or at room temperature. Wrap any leftovers and store at room temperature for a day or so; freeze for longer storage. Yield: 18 filled scones. tips from our bakers: Make sweetened cream cheese by mixing an 8-ounce package cream cheese with 1/4 cup granulated sugar. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 5g Fat (35.6% calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n026.2 --------------- From: Reggie Dwork Subject: Tip from King Arthur Flour Co Date: Thu, 02 Jul 2015 23:07:35 -0700 Tips for baking with bread flour Higher protein flour like bread flour will absorb more liquid than others. When baking with bread flour, add about 2 teaspoons of extra liquid for each cup of flour in order to produce the proper consistency of dough. --------------- MESSAGE bread-bakers.v115.n026.3 --------------- From: Reggie Dwork Subject: Whole Wheat Banana Chocolate Chip Muffins Date: Thu, 02 Jul 2015 23:09:54 -0700 * Exported from MasterCook * Whole Wheat Banana Chocolate Chip Muffins Recipe By :Hadice Serving Size : 12 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Desserts Fruit Grains Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- (1 stick or 4 ounces) 1/2 cup light brown sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 1 1/2 cups ripe bananas -- mashed (about 3 bananas) 1/4 cup honey 2 large eggs 2 cups whole wheat flour 2/3 cup chocolate chips These tasty morsels come from King Arthur Flour Whole Grain Baking. I typically sub in either 1/2 cup to 1 cup of white flour to lighten them up a little. These will disappear from your breakfast table faster than you realize! Preheat the oven to 350F. Line a 12 cup muffin pan. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour about 1/4 cup at a time, stirring until just mixed. Add chocolate chips, stirring until smooth. Divide batter into the muffin cups, filling to the top. Bake about 23-28 minutes. Remove from oven and after a couple of minutes transfer the muffins to a rack to cool. Makes: 1 loaf (83 g) S(Internet Address): "http://www.food.com/recipe/whole-wheat-banana-chocolate-chip-muffins-397804" Start to Finish Time: "0:35" T(Cook Time): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 13g Fat (38.4% calories from fat); 5g Protein; 41g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 263mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n026.4 --------------- From: Reggie Dwork Subject: Tomato Tortillas Date: Thu, 02 Jul 2015 23:13:39 -0700 * Exported from MasterCook * Bread, Tomato Tortillas Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 teaspoons baking powder -- (use 1 teaspoon for thinner tortilla) 2 teaspoons salt 1/2 cup shortening -- See Note 3/4 cup hot water 1 5/8 ounces pasta sauce -- (1 pkg), mix dried (optional) Note: (you can use anywhere between 3 Tablespoons to 1/2 a cup - 1/4 cup works well) or 1/2 cup lard (you can use anywhere between 3 Tablespoons to 1/2 a cup - 1/4 cup works well) By Hand: Combine the flour, baking powder,salt, and optional dried pasta sauce mix. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8" thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy. Bread Machine: Combine flour, baking powder,optional dried pasta sauce mix, and salt in bread machine. Cut shortening into pieces about the size of olives, and drop inches. Start mix cycle and slowly add tap water. Let cycle run five or six minutes, then stop machine. Remove dough from bread machine, cover with a warm wet towel and let sit for 15 minutes, so dough can relax. (Do not skip this step or dough will be difficult to form into tortillas.). Pinch off egg-sized pieces of dough and roll into balls. Use a rolling pin to roll them into thin rounds. Heat a dry cast-iron skillet to medium. Transfer tortillas to skillet and cook until spots on the bottom are dark brown. Flip tortillas and cook on second side until spots are dark brown. Serve immediately. Keep warm in the folds of a kitchen towel if necessary. Description: "You can snack on these" Source: "myfridgefood.com" S(Internet Address): "http://myfridgefood.com/recipes/snacks/tomato-tortillas/" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 9g Fat (42.2% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 438mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n026.5 --------------- From: Reggie Dwork Subject: Subway Bread at Home Date: Thu, 02 Jul 2015 23:18:16 -0700 * Exported from MasterCook * Bread, Subway Bread at Home Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast 1/2 cup warm water 2 tablespoons sugar 3 cups flour 2 tablespoons Vital Wheat Gluten -- (see notes) 1 1/4 cups warm water 3 tablespoons butter -- (cold) 1 tablespoon salt If you REALLY want to make it like Subway, you can use special "sub" bread mold pans. They will help the bread rise in the right direction and you will get that nice "Subway-ish" shape. If you don't have special pans, you can just shape them as best you can with your hands :) The more cylinder-shaped you can get them, the better (you want them to rise upward, not outward). ENJOY! : In a stand mixer mixing bowl, combine yeast, 1/2 c. warm water, and sugar. Stir until well combined and let stand for about 10 minutes until nice and foamy. In a separate mixing bowl, combine flour and vital wheat gluten. Add 1 c. warm water to the yeast mixture (in the stand mixer bowl) and add flour/wheat gluten mixture until combined. Attach the bowl to the stand mixer and with the bread hook attachment, mix dough for about 3-4 minutes, adding a little flour if necessary-- keeping it a little sticky. You want the dough to be sticky enough that it sticks to the bottom of the bowl a little bit, but not the sides. After 3-4 minutes, cut up 3 Tbsp. of cold butter into little cubes and add to the mixing bowl and add 1 Tbsp. salt. Mix an additional 5-6 minutes until butter is mixed in to the dough, pull the bread down off the hook if needed throughout the mixing process. Again, you want the dough to be slightly sticky and stretchy. Place dough in a large greased bowl and roll around a little to get it greased all around. Cover and allow to rise in a warm place for about an hour. Punch dough down and divide into 3 equal pieces (flour your hands if the dough is too sticky for easier handling). Roll out each piece into a 12" long loaf (like a fat snake). The dough should be the same thickness all the way across. Place on a non-stick baking sheet (I used a silicon baking mat) or a bread form pan. Cover and allow to rise 40-60 minutes, until dough doubles in size. Preheat oven to 350F. Bake in oven for 12-25 minutes (check at 12 minutes) until bread is golden brown. Remove from oven and lightly run a little cold butter over the top (this will soften it up nicely). Allow loaves to cool completely, then serve with all your favorite sub toppings! Source: "favfamilyrecipes.com" S(Internet Address): "http://www.favfamilyrecipes.com/subway-bread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 5g Fat (19.1% calories from fat); 9g Protein; 40g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 853mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v115.n026 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved