Date: Sat, 29 Aug 2015 07:25:51 GMT -------------- BEGIN bread-bakers.v115.n034 -------------- 001 - Ron Tribolet Subject: Pane Di Casa - looking for recip Date: Tue, 25 Aug 2015 17:54:23 +1000 Do you have recipe for this bread, and bread rolls? BUCK --------------- MESSAGE bread-bakers.v115.n034.2 --------------- From: Reggie Dwork Subject: Bread Machine Black Pepper-Onion Bread Date: Wed, 26 Aug 2015 12:40:15 -0700 * Exported from MasterCook * Black Pepper-Onion Bread (1-2-Pound Recipe) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Black Pepper Oni Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 tablespoon butter or margarine 1 teaspoon salt 3 cups bread flour 3 tablespoons nonfat dry milk powder 1 tablespoon sugar 1 1/2 teaspoons dried minced onions 3/4 teaspoon black pepper -- medium grind 1/4 teaspoon garlic powder 2 teaspoons Bread Machine Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium crust color. Delay cycle can be used. Remove baked bread from pan and cool on wire rack. Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour or if machine pan holds more than 10 cups of water. Make 1-Pound Recipe with bread machines that use 2 cups flour or if machine pan holds 10 cups or less of water. Source: "" S(Internet address): "http://www.food.com/recipe/bread-machine-black-pepper-onion-bread-230589" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 1g Fat (10.0% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 146mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n034.3 --------------- From: Reggie Dwork Subject: Fresh Blueberry Gingerbread Loaf Date: Fri, 28 Aug 2015 03:09:18 -0700 * Exported from MasterCook * Bread, Fresh Blueberry Gingerbread Loaf Recipe By : Serving Size : 8 Preparation Time :0:25 Categories : Bread Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon salt 1/4 teaspoon ground cloves 1/2 cup butter -- softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup applesauce 1 teaspoon baking soda 1/2 cup fresh blueberries -- See Tip 1 tablespoon all-purpose flour 1 Vanilla Bean Sauce recipe Vanilla Bean Sauce: 1/2 cup sugar 2 teaspoons cornstarch 3/4 cup water 2 tablespoons butter 1/4 teaspoon vanilla -- to 1/4t Preheat oven to 350F. Grease and lightly flour a 9x5" loaf pan. Stir together the first five ingredients (through cloves). In a lg bowl beat butter with a mixer on med for 30 sec. Gradually add both sugars, beating on med until combined and scraping bowl as needed. Stir togethet applesauce and baking soda. Add applesauce mixture to butter mixture; beat until combined. Beat in flour mixture just until combined. Toss bleberries with the 1T flour. Gently fold blueberries into batter. Pour batter into the prepared pan. Bake 40-50 min or until toothpick comes out clean. Cool in pan 10 min. Remove loaf from pan; cool on a wire rack. Serve with Vanilla Bean Sauce. Makes 8 servings. Vanilla Bean Sauce: In a small sauepan combine 1/2C sugar and 2t cornstarch. Whisk in 3/4C water. bring to boiling; boil 1 min, stirring constantly. Remove saucepan from heat. Stir in 2T butter and 1/4t vanilla bean paste or 1/4-1/2t vanilla. (Cover and chill leftover sauce. To reheat sauce, microwave 45 sec or until warm. Tip: You can use frozen blueberries, but their color might bleed into the batter more than fresh berries. Source: "Fall Baking, 2015" Start to Finish Time: "1:05" T(Bake): "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 400 Calories; 15g Fat (32.5% calories from fat); 3g Protein; 66g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 579mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 3 Fat; 2 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n034.4 --------------- From: Reggie Dwork Subject: Muffins, Muffins Date: Fri, 28 Aug 2015 03:33:34 -0700 * Exported from MasterCook * Muffins, Apple Carrot Cake Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 1/4 cups sugar 2 teaspoons baking soda 1 teaspoon apple pie spice -- to 1 1/2t 1/2 teaspoon salt 2 cups finely shredded carrots 1 cup shredded, peeled apples 1/2 cup raisins 3 eggs -- lightly beaten 2/3 cup vegetable oil 1/3 cup milk 1 teaspoon vanilla 1 Coconut Streusel recipe -- optional Coconut Struesel: 1/4 cup all-purpose flour 1/4 cup packed brown sugar 1/4 cup cold butter 1/2 cup shredded coconut meat Prep: 25 min Bake: 20 min at 350F Cool: 10 min Preheat oven to 350F. Grease twenty-four 2 1/2" muffin cups or line with paper bake cups. In a lg bowl combine the first five ingredients (through salt). Make a well in center of flour mixture; set aside. In another bowl combine carrots apples and raisins. In a med bowl combine eggs, oil, milk, and vanilla mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared cups, filling each about 3/4 full. If desired, sprinkle with Coconut Streusel Bake 20-25 min or until golden. Cool 10 min in muffin cups. Remove muffins; serve warm or cool. Makes 24 muffins Coconut Streusel: In a bowl combine 1/4C all-purpose flour and 1/4C packed brown sugar. Using a pastry blender, cut in 1/4C cold butter, cut up. Stir in 1/2C shredded coconut. Source: "Fall Baking, 2015" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 9g Fat (42.5% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 185mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n034.5 --------------- From: Reggie Dwork Subject: Apricot Bread Date: Wed, 26 Aug 2015 12:47:10 -0700 * Exported from MasterCook * Bread, Apricot Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried apricots -- chopped up in small pieces 1 1/2 pounds whole grain flour -- plus some for the counter top 1/2 ounce fresh yeast -- or 1/4 ounce of dry yeast 3/4 ounce salt 11 ounces warm water 1 oven-proof pan Put the flour in a bowl. Mix in the yeast. Slowly add the water. Then add the salt. Mix together until the dough becomes a homogenous mound. Add the apricot pieces. Roll the dough into a loaf shape. Put the loaf in a bowl and cover it with the linen or cotton cloth. Leave to rest for 1 1/2 - 2 hours. Shape the loaf so it fits in the baking pan of your choice. Put the shaped dough in the pan and cover it with the cloth. Leave it to rest for 1 1/2 - 2 hours. Bake the loaf for 45-60 min in an oven preheated at 390/400F or 200/220C. Source: "poilane.fr" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3389 Calories; 15g Fat (3.6% calories from fat); 110g Protein; 775g Carbohydrate; 124g Dietary Fiber; 0mg Cholesterol; 8330mg Sodium. Exchanges: 32 1/2 Grain(Starch); 18 1/2 Fruit; 2 1/2 Fat. --------------- END bread-bakers.v115.n034 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved