Date: Tue, 25 Aug 2015 04:28:35 GMT -------------- BEGIN bread-bakers.v115.n033 -------------- 001 - Reggie Dwork Subject: Bigger and Better Biscuits Date: Tue, 18 Aug 2015 20:15:45 -0700 * Exported from MasterCook * Biscuits, Bigger and Better Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons baking powder 2 1/2 teaspoons kosher salt 1/4 teaspoon baking soda 5 1/2 cups all-purpose flour -- plus more 1 1/2 cups chilled unsalted butter -- cut into pcs, (3 sticks) cup chilled buttermilk 1 large egg -- beaten to blend To make ahead, freeze the cut out biscuits in plastic bags. Bake frozen, increasing cooking time to 45-55 min. Preheat oven to 375F. Pulse baking powder, salt, sugar, baking soda and 5 1/2C flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a lg bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together. Pat out dough on a lightly floured surface until 1 1/4" thick. Cut out biscuits with a 3" biscuit cutter rerolling scraps once Place biscuits on a parachment lined baking sheet and brush tops with egg. Bake until golden brown, 30-35 min. Source: "Bon Appetit, Feb 2014" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 628 Calories; 36g Fat (51.5% calories from fat); 10g Protein; 66g Carbohydrate; 2g Dietary Fiber; 120mg Cholesterol; 825mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 7 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n033.2 --------------- From: Reggie Dwork Subject: Chocolate Chip Bagels Date: Tue, 18 Aug 2015 20:19:29 -0700 * Exported from MasterCook * Bagels, Chocolate Chip Recipe By :by MERISSA Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups warm water 1 tablespoon oil 4 cups bread flour 4 teaspoons sugar 1 teaspoon salt 1 1/2 teaspoons yeast Add all the ingredients in the order listed into the bread machine. I've had many people ask if they can make the bread machine recipes without a machine and the answer is yes. Just knead the dough well after you mix the ingredients. Let it rise for at least 30 minutes, punch it down, knead it again and let it rise again for another 30 minutes. After the dough is done. punch it down. Now it's time to add the chocolate chips. You can add other things as well. Just divide the dough and add whatever to eat lump of dough. For this particular bath I made half regular bagels and half chocolate chip. Add chocolate chips and fold the dough over to knead them in. I used bittersweet chocolate because I love it, you can use anything you want. Form the dough into bagel shapes. Put a large hole in the middle. One batch makes about 10 - 12. Let the bagels rise for about 30 mins to 1 hour on a greased cookie sheet with a towel on top of them. After you let them rise, stick them in the oven on the broil setting for about 2-3 minutes on each side. They should get a little hard but not brown. While you are doing this you can heat up the water for the next step. In a saucepan heat up several inches of water with a little sugar added in. Heat until boiling. After the bagels are done with the broil cycle stick them a few at a time in the boiling water. Boil for 1 minute on each side and then place back on the greased cookie sheet. Bake at 350F for about 20 - 25 minutes or until lightly brown of the tops. Enjoy with a nice cream cheese spread. Yum! Makes 10 - 12 Source: "Little House Living" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 2g Fat (9.6% calories from fat); 7g Protein; 42g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 216mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n033.3 --------------- From: Murray Subject: Diabetic Friendly Bread Recipe wanted Date: Fri, 21 Aug 2015 22:26:46 -0700 My friend is extremely sensitive to carbs found in bread. She loves home made bread but hasn't been able to make any because of the diabetic sensitivity. Anyone out there have a good recipe for traditional or machine baking? thanks in advance. --------------- MESSAGE bread-bakers.v115.n033.4 --------------- From: Reggie Dwork Subject: Bread Machine Black Forest Bread Date: Tue, 18 Aug 2015 20:22:26 -0700 * Exported from MasterCook * Bread Machine Black Forest Bread Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread Bread Machine Bread-Bakers Mailing List Chocolate/Cocoa Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 tablespoons margarine -- butter or vegetable oil 1 large egg 1/2 teaspoon salt 1 teaspoon almond extract -- or vanilla extract 1/4 cup sugar 3 cups bread flour 3 tablespoons non-fat instant dry milk powder 3 tablespoons unsweetened cocoa powder 1 1/4 teaspoons bread machine yeast -- or instant yeast 2/3 cup semisweet chocolate chips 1/3 cup maraschino cherries,whole -- well drained on paper towel Add water, margarine, egg, salt, almond or vanilla extract, sugar, bread flour, dry milk, cocoa powder, and yeast to bread machine according to manufacturer's directions. Select sweet or basic white cycle. After dough is mixed, scrape down sides of bread pan with spatula if needed to be sure all ingredients are incorporated. Close lid Add chocolate chips and cherries at ingredient signal (or about 20 to 30 minutes into cycle.) Close lid again and let baking process continue. When done remove to wire rack to cool. Makes 1 loaf. Notes: Jumbo chocolate chips or chocolate chunks won't melt as fast as regular-size chips. If the chips don't totally melt, the kneading action of your machine may produce nice pockets of chocolate. Source: "homecooking.about.com" S(Internet Address): "http://homecooking.about.com/od/breadrecipes/r/blbread23.htm" Start to Finish Time: "1:10" T(Cook Time): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 6g Fat (23.1% calories from fat); 6g Protein; 38g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 129mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n033.5 --------------- From: Reggie Dwork Subject: Spiced Pumpkin Dinner Rolls Date: Sun, 23 Aug 2015 18:46:07 -0700 * Exported from MasterCook * Rolls, Spiced Pumpkin Dinner Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups all-purpose flour -- to 5C 1 package active dry yeast 1 cup warm milk -- (120-130F) 1 cup canned pumpkin 1/3 cup butter -- melted 1/4 cup packed brown sugar 1 1/4 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1/4 teaspoon cayenne pepper -- to 1/2t 2 Tablespoons butter -- melted black and/or white sesame seeds In bowl, combine 2C flour, and yeast. In another bowl combine the next 8 ingredients (through cayenne). Add pumpkin mixture to flour mixture. Beat with a mixer on low for 30 sec, scraping bowl. Beat on high for 3 min, scraping bowl. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 min total). Place dough in a greased bowl turning once to grease the surface. Cover; let rise in a warm place until double in size (1-1 1/2 hrs). Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 min. Meanwhile, grease a 13x9" baking pan. With lightly floured hands divide dough into 15 pcs; shape into balls. Arrange balls in preparaed pan. Cover; let rise in a warm place until nearly double in size (30-40 min). Preheat oven to 400F. Brush tops with the 2T imelted butter. Sprinkle with sesame seeds. Bake 20-25 min or until rolls are golden and sound hollow when lightly tapped. Remove rolls from pan; serve warm. Makes 15 rolls. Source: "Fall Baking 2015" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 7g Fat (27.4% calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 246mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n033.6 --------------- From: Reggie Dwork Subject: Cardamom Pecan Scones Date: Mon, 24 Aug 2015 02:11:26 -0700 * Exported from MasterCook * Scones, Cardamom Pecan Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Barbecue/Grill/Smoker Bread Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1/3 cup sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 12 tablespoons butter -- (6 oz), frozen 1 cup buttermilk -- plus 2 tablespoons buttermilk -- (Can use powdered buttermilk and water) 1 teaspoon freshly grated lemon zest -- minced 4 whole green cardamom pods -- seeds removed and crushed , (about 1/4 tsp) 2/3 cup chopped pecans 1 egg white -- mixed with 1 teaspoon water 1/4 cup sugar This method with frozen butter is an excellent way to achieve flakey scones; if you don't have time, simply use cold butter that has been sliced into 12 pieces. Preheat the oven to 425F Preheat the barbecue with lit charcoal for 3 - 5 min. 12 - 14 briquettes in barbecue, briquettes in a ring pattern. While charcoal is heating, go about preparing the dough. Combine flour, 1/3 c sugar, baking powder, baking soda and salt in a mixing bowl. Use the large holes of a box grater to grate in the butter. Stir until mixture resembles lumpy coarse crumbs. Add the buttermilk, lemon zest, cardamom and pecans; mix gently with a fork. The dough should be just barely moist and won't come completely together until the next step. Turn the dough onto a lightly floured board (or waxed paper), gather and knead very briefly just until to comes together. Take care not to work too much extra flour into it. Divide the dough in half. Form each half into a 12" thick circle. Place it into a lightly greased two 10" Dutch ovens. Cut into six triangles. Brush tops with the egg white mixture and sprinkle generously with the sugar. This will create shine and make tops brown nicely Bake for 12 - 15 min or until golden. Transfer to a wire rack to cool slightly and serve warm Bake Time: 12 - 15 min Source: "Trail Blazer, Aug 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 17g Fat (46.7% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 382mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v115.n033 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved