Date: Mon, 7 Sep 2015 06:30:16 GMT -------------- BEGIN bread-bakers.v115.n035 -------------- 001 - Reggie Dwork Subject: Bialys Date: Sun, 06 Sep 2015 08:41:01 -0700 * Exported from MasterCook * Bread, Bialys (King Arthur) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 3 cups Sir Lancelot High-Gluten Flour -- NOTE 1 teaspoon instant yeast 1 1/2 teaspoons salt 1 cup lukewarm water -- plus 2 tablespoons lukewarm water Filling: 2 large onions -- med - lg, peeled and finely diced 7/8 ounce vegetable oil -- or olive oil 1/8 teaspoon salt -- heaping Hands-on time: 20 mins. to 30 mins. Baking time: 11 mins. to 12 mins. Total time: 2 hrs 1 mins. to 2 hrs 12 mins. Place the dough ingredients in a bowl, and mix and knead - by hand, mixer, or bread machine - for about 7 minutes, till you've made a smooth, fairly stiff dough. Place the dough in a lightly greased bowl or other rising container, cover it, and allow it to rise for about 90 minutes, till it's just about doubled in bulk. While the dough is rising, make the filling. Fry the diced onion in the oil over high heat; it'll brown very quickly, so stir often. Fry till it's a dark golden brown, with even darker charred bits. Sprinkle with the salt, stir to combine, and remove from the heat. Transfer to a small bowl to cool. Preheat the oven to 450F. Gently deflate the dough, and divide it into 8 pieces. Shape four of the pieces into 4" to 5" circles, each with a small rim. (Keep the remaining pieces of dough covered. Place the shaped circles on a parchment-lined or lightly greased baking sheet. Use a sharp knife or pair of scissors to snip a 1" hole in the bottom of each bialy. Evenly spread the filling into the center of each bialy, the part defined by the rimmed edge. Top the bialys with a sheet of parchment or aluminum foil; then with another baking sheet. You want to weigh them down Bake the bialys for 4 minutes. Remove them from the oven, and remove the baking sheet and parchment or foil. Return the bialys to the oven, and bake for an additional 7 minutes, till they're a dappled golden brown. Remove from the oven, and cool on a rack. Repeat with the remaining dough. Yield: 8 large bialys. NOTE: This is a great place to use your high-gluten flour; it'll yield beautifully chewy bialys. Substitute unbleached bread or all-purpose flour if you like; cut the water back by about 2 tablespoons if you use bread flour, 3 tablespoons for all-purpose. Source: "King Arthur Flour" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 4g Fat (15.7% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 436mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. --------------- MESSAGE bread-bakers.v115.n035.2 --------------- From: Reggie Dwork Subject: Wheat Swirl Bread Date: Sun, 06 Sep 2015 08:49:17 -0700 * Exported from MasterCook * Bread, Wheat Swirl Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups all-purpose flour 2 packages active dry yeast 2 cups milk 1/2 cup honey 1/4 cup margarine or butter 1 teaspoon salt 1 egg 1 cup whole-wheat flour 1/2 cup rye flour 1/2 cup toasted wheat germ 1/4 cup margarine or butter -- softened 2/3 cup packed brown sugar Prep: 30 mins Rise: 2 hrs Bake: 30 mins In a mixing bowl combine 2 cups of the all-purpose flour and the yeast. In a saucepan heat milk, honey, 1/4 cup margarine, and salt until warm (120F to 130F). Add to flour mixture; add egg. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in whole wheat and rye flours, wheat germ, and as much remaining all-purpose flour as you can. Turn out onto a floured surface. Knead in enough all-purpose flour to make a moderately stiff dough (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until nearly double (1-1/4 hours). Punch dough down. Turn out onto a floured surface; divide in half. Cover; let rest 10 minutes. Roll each half to a 15" square. Spread with softened margarine; sprinkle with brown sugar. Roll up into a spiral; cut into thirds. Seal ends; place into six greased 5-1/2x3x2" loaf pans. Cover; let rise in a warm place until double (about 45 minutes). Bake in a 350F oven about 30 minutes or until loaves sound hollow when tapped. Remove from pans. Makes 6 small loaves Servings 48 Description: "Brown sugar swirls through this honey-sweet yeast bread. If you can't find the small loaf pans, use four 8x4x2-inch loaf pans." Source: "bhg.com" S(Internet Address): "http://www.bhg.com/recipe/yeast-breads/wheat-swirl-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 3g Fat (22.1% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 72mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n035.3 --------------- From: Reggie Dwork Subject: Two Layer Pumpkin Bread Date: Sun, 06 Sep 2015 09:38:46 -0700 * Exported from MasterCook * Bread, Two Layer Pumpkin Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breakfast Desserts Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces cream cheese -- (half an 8 oz package of softened cream) 1/4 cup sugar 8 ounces sour cream 1 egg 2 tablespoons finely chopped crystalized ginger 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1/2 teaspoon salt 2 cups sugar 4 eggs 15 ounces pumpkin 1 cup cooking oil 1/3 cup water This double decker pumpkin bread is a gorgeous addition to your pumpkin recipe collection. It works great for breakfast or as a fall snack. IMPORTANT: For this recipe use plain pumpkin NOT pumpkin pie filing as it has the spices already in it. The anount of spices in it are not according to this recipe. Start by preheating the oven to 350F Grease the bottoms and a half an inch up the sides of two 9 x 5 x 3" loaf pans. In a bowl, place 4 oz creamed cheese (That's half an 8 oz package of softened cream) and 1/4C sugar. Add an 8 oz container of sour cream and 1 egg. Beat everything well. Stir in 2T finely chopped crystalized ginger and set the mixture aside. Measure 3 cups of flour into a mixing bowl Then stir in 2t baking soda, 2t ground cinnamon, 1t ground ginger, 1t ground nutmeg, and a 1/2t salt. Using a mixer, mix it well and set it aside. Measure 2C sugar into a large bowl then add 4 eggs, one 15 oz can pumpkin, 1C cooking oil, and 1/3C water. With a mixer on low.combine everything well. Now begin to gradually add the flour mixture and beat it until the four is fully combined. Scrape down the sides of the bowl as needed. Spoon 1- 1 / 2C batter into each loaf pan. Divide the cream cheese mixture between the 2 pans, making sure to spread it out evenly. Evenly spread the remaining pumpkin batter on top of each cream cheese layer. Bake each loaf until a toothpick inserted into its center comes out clean. This will take about 60 to 70 minutes. Cool the pans on wire racks for 10 minutes then remove the loaves from the pans Place each loaf on a wire rack and allow them to cool completely. Wrap the loaves and store them in the refrigerator for up to 1 week. Source: "bhg.com" S(Internet address): "http://www.bhg.com/videos/m/80899092/must-try-two-layer-pumpkin-bread.htm" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 361 Calories; 19g Fat (45.8% calories from fat); 5g Protein; 44g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n035.4 --------------- From: Reggie Dwork Subject: Gluten Free Pumpkin-Walnut Streusel Muffins Date: Sun, 06 Sep 2015 10:08:16 -0700 * Exported from MasterCook * Muffins, Gluten Free Pumpkin-Walnut Streusel Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Desserts Nuts Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Gluten-free nonstick cooking spray 1 1/4 cups brown rice flour 1/3 cup gluten-free quick-cooking rolled oats 1/4 cup flaxseed meal 2 teaspoons pumpkin pie spice 1 1/2 teaspoons gluten-free baking powder 1/2 teaspoon salt 2 eggs -- lightly beaten 3/4 cup canned pumpkin 1/2 cup packed brown sugar 1/2 cup milk 3 tablespoons canola oil 1 teaspoon gluten-free vanilla 1/4 cup chopped walnuts 2 tablespoons gluten-free quick-cooking rolled oats 1 tablespoon packed brown sugar 1 tablespoon canola oil 1 ounce reduced-fat cream cheese -- (Neufchatel), softened 2 tablespoons powdered sugar 1 tablespoon milk Prep: 25 mins Bake: 15 mins Cool: 5 mins Preheat oven to 375F. Coat twelve 2-1/2" muffin cups with cooking spray (do not use paper bake cups); set aside. In a medium bowl stir together flour, the 1/3C oats, the flaxseed meal, pumpkin pie spice, baking powder, and salt. Make a well in the center of flour mixture; set aside. In a medium bowl combine eggs, pumpkin, the 1/2C brown sugar, the 1/2C milk, the 3T oil, and the vanilla. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter evenly into the prepared muffin cups. For walnut streusel, in a small bowl combine walnuts, the 2T oats, the 1T brown sugar, and the 1T oil. Sprinkle evenly on top of batter in muffin cups. Bake at 375F about 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Cool slightly on wire rack. If desired, for Cream Cheese Icing, in a small bowl stir together cream cheese and powdered sugar until smooth. Gradually stir in enough of the 1 to 2T milk to reach drizzling consistency. Before serving, drizzle icing over warm muffins. Source: "bhg.com" S(Internet Address): "http://www.bhg.com/recipe/gluten-free-pumpkin-walnut-streusel-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 9g Fat (38.1% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v115.n035 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved