Date: Mon, 14 Sep 2015 20:42:12 GMT -------------- BEGIN bread-bakers.v115.n036 -------------- 001 - Dave Glaze Subject: Re: Pane di Casa Date: Sun, 6 Sep 2015 22:44:09 -0700 Since it means "bread of the home" there are probably more variations of the recipe than you would want. I googled it, but didn't find any I really liked. I did, however, come across this one for "pane casereccio" - Italian for "homemade bread". It's the recipe for Jim Lahey's bread baked in a dutch oven. This is my favourite method for making crusty, bread with lots of holes and fantastic taste because it ferments for 12 to 18 hours. There's very little work involved and little skill required and no kneading. The site is: . It is worth looking at the video on YouTube to see how easy it is to make: Jim's book, _My Bread_, is excellent. The recipe for the bread, by weight is flour 400 grams water 300 grams Instant yeast 1 gram salt 8 grams Cheers, Dave --------------- MESSAGE bread-bakers.v115.n036.2 --------------- From: Reggie Dwork Subject: Pumpkin-Praline Muffins Date: Fri, 11 Sep 2015 13:00:47 -0700 * Exported from MasterCook * Muffins, Pumpkin-Praline Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup packed brown sugar 2 tablespoons sour cream 2/3 cup chopped pecans 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 beaten egg 3/4 cup buttermilk -- or sour milk 3/4 cup canned pumpkin 2/3 cup packed brown sugar 1/3 cup butter -- melted Prep: 20 mins Bake: 20 mins 375F Grease twelve to fourteen 2-1/2" muffin cups or line with paper bake cups; set aside. In a small mixing bowl stir together the 1/3 cup brown sugar and sour cream; stir in pecans. Set aside. In a medium mixing bowl combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Make well in center of dry mixture. In another medium mixing bowl combine egg, buttermilk, pumpkin, the 2/3 cup brown sugar, and melted butter. Add pumpkin mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each almost full. Spoon about 2 teaspoons of the pecan mixture on top of each muffin. Bake in a 375F. oven for 20 to 25 minutes or until done. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 to 14 muffins. Source: "bhg.com" S(Internet Address): "http://www.bhg.com/recipe/muffins/pumpkin-praline-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 11g Fat (37.2% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 262mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n036.3 --------------- From: Reggie Dwork Subject: Rosemary Citrus Scones Date: Fri, 11 Sep 2015 19:16:56 -0700 * Exported from MasterCook * Scones, Rosemary Citrus Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Grains Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick spray coating 1 3/4 cups all-purpose flour 1 cup rolled oats 1/4 cup sugar 1 tablespoon baking powder 1 tablespoon finely shredded orange peel 1 1/2 teaspoons dried rosemary -- crushed 1/4 teaspoon salt 1/2 cup evaporated fat-free milk 3 tablespoons cooking oil 3 tablespoons refrigerated or frozen egg product -- thawed A savory blend of oats, orange peel, and rosemary flavor this tender low-fat scone that is a tasty go-along with soups and salads. Spray a baking sheet with nonstick coating; set aside. In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl stir together milk, oil, and egg product. Add milk mixture all at once to flour mixture. Stir just until moistened. On a lightly floured surface knead dough 10 times. Lightly roll or pat dough to an 8" circle, about 3/4 " thick. Cut dough into 12 wedges. Carefully transfer wedges to prepared baking sheet. Bake in a 400F oven for 15 to 18 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm. Makes 12 scones. Source: "bhg.com" S(Internet Address): "http://www.bhg.com/recipe/breads/rosemary-citrus-scones/" Start to Finish Time: "0:35" T(Cook Time): "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 4g Fat (24.3% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 185mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n036.4 --------------- From: Reggie Dwork Subject: Danish Rye Bread Date: Sat, 12 Sep 2015 12:18:50 -0700 * Exported from MasterCook * Bread, Danish Rye Recipe By :Mina Larsen Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons sugar 4 tablespoons lard 4 cups hot water 1 compressed yeast -- (1 cake) 4 teaspoons salt 4 cups rye flour white flour -- as needed Danish Dissolve sugar and shortening in hot water; when lukewarm add the yeast and stir thoroughly. Add salt and rye flour to liquid mixture. Add enough white flour to make a stiff dough. Dough will be sticky. Knead slightly on a lightly floured surface; shape into four loaves. Place loaves in lightly greased loaf pans and let rise for about 3 hours. Bake at 350F for 1 hour Source: "Danish Windmill, Elk Horn, Iowa" Copyright: "Aebleskiver and More, A Sampling of Danish Recipes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 2g Fat (24.4% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 238mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v115.n036 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved