Date: Mon, 21 Sep 2015 09:11:05 GMT
-------------- BEGIN bread-bakers.v115.n037 --------------
001 - dmrogers218@comcast.net - Re: yeast cakes
002 - Reggie Dwork
and related pages.]]
--------------- MESSAGE bread-bakers.v115.n037.2 ---------------
From: Reggie Dwork
Subject: Danish Pumpernickel Bread
Date: Tue, 15 Sep 2015 15:41:19 -0700
* Exported from MasterCook *
Bread, Danish Pumpernickel
Recipe By :Edited by Lisa Steen Riggs
Serving Size : 30 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 compressed yeast cake
1/4 cup lukewarm water
1 quart buttermilk
3 teaspoons salt
8 cups rye flour
4 cups white flour -- to 5C
Danish
Dissolve yeast in the warm water.
Heat buttermilk to lukewarm; then combine with the salt, rye flour, and yeast.
Stir together thoroughly.
Let stand overmigght in a warm place.
Next day, knead in enough white flour to make dough pliable and nonsticky.
Shape into loaves, grease tops, and let rise until bulk is increased
by about 1/3 more.
Bake at 400F for 45 min; reduce heat to 300F and bake 2 hours more.
Source:
"Aebleskiver and More A Sampling of Danish Recipes"
Copyright:
"Director, Danish Windmill Elk Horn, Iowa"
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Per Serving (excluding unknown items): 171 Calories; 1g Fat (4.9%
calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber;
1mg Cholesterol; 249mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 0 Fat.
--------------- MESSAGE bread-bakers.v115.n037.3 ---------------
From: Reggie Dwork
Subject: Orange-Oatmeal Zucchini Bread
Date: Tue, 15 Sep 2015 16:10:45 -0700
* Exported from MasterCook *
Bread, Orange-Oatmeal Zucchini
Recipe By :Renee Pottle
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Grains
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1/2 cup safflower oil
1/2 cup plain yogurt
1 Juice from 1 large orange
1 cup granulated sugar
1/2 cup packed brown sugar
1 Grated orange zest -- from 1 large orange
3 1/2 cups grated zucchini
3 cups all-purpose flour
1 Dash salt
1 tsp baking soda
1/2 tsp baking powder
1 cup rolled oats
Preheat oven to 350F
Grease two 8-1/2 x 4-1/2" loaf pans.
Add eggs, oil, yogurt, orange juice, sugars, orange zest, and
zucchini to a large bowl. Stir well to combine.
Sift together flour, salt, baking soda, baking powder and rolled
oats. Add to bowl.
Stir until all ingredients are combined. Divide mixture between the
two loaf pans.
Bake for 50-60 minutes or until done. Test by inserting a toothpick
in the center of the bread. When it comes out clean the bread is done.
Let bread cool in pans for 15 minutes. Gently turn out onto a wire
rack and cool completely before cutting.
Bread may be frozen for up to 3 months
Source:
"Real Food - MOTHER EARTH NEWS"
S(Internet Address):
"http://www.motherearthnews.com/real-food/orange-oatmeal-zucchini-bread-zbcz1509.aspx"
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Per Serving (excluding unknown items): 266 Calories; 9g Fat (28.8%
calories from fat); 5g Protein; 43g Carbohydrate; 2g Dietary Fiber;
41mg Cholesterol; 132mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2
Other Carbohydrates.
--------------- MESSAGE bread-bakers.v115.n037.4 ---------------
From: Reggie Dwork
Subject: Zucchini Olive Yeast Bread
Date: Tue, 15 Sep 2015 16:23:09 -0700
* Exported from MasterCook *
Bread, Zucchini Olive Yeast
Recipe By :Renee Pottle
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Nuts Posted
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup lukewarm water
2 tbsp honey
2 tsp active dry yeast
3 cups bread flour -- to 3 1/2, separated
1 cup white whole wheat flour
2 cups grated zucchini -- (not pureed)
2 tbsp olive oil
1 tsp salt
1 cup crumbled Feta cheese
1/2 cup chopped Kalamata olives
1/4 cup pine nuts
In a large bowl, or the stand mixer bowl, combine the water, yeast,
and honey. Stir and let stand 15 minutes or until the yeast is foamy.
Add 1 cup of bread flour. Beat to combine. Cover and let sit for 2
hours. Meanwhile toast the pine nuts in a dry frying pan over medium
heat until just browned (about 5 minutes). Set aside to cool. Add the
remaining ingredients except the olives and pine nuts. Knead for
about 4 minutes, adding more flour if necessary to keep dough held
together. Add the olives and pine nuts and continue kneading for
another minute or until they are well combined with the dough.
NOTE: This dough is very soft due to the zucchini moisture. You want
the dough to hold together, but not to be too dry. Transfer to an
oiled bowl. Cover and let rise for one hour or until doubled in size.
Scrape dough out onto a floured board. Let rest for 10 minutes. Form
dough into a loaf and place in a greased 8 1/2 x 4 1/2" pan or 9 x 5"
pan. Cover and let rise 1/2 - 1 hour.
Preheat oven to 325F. Score the top of the loaf. Bake for 50 - 75
minutes or until internal temperature reaches 190F. Remove from oven.
Let cool for 5 minutes. Remove from pan and completely cool before
slicing. This bread is delicious dipped in extra-virgin olive oil and
served with a simple meal. It also turns everyday sandwiches into
something special. Toasted slices make a nice bruschetta or crostini
Source:
"Real Food - MOTHER EARTH NEWS"
S(Internet Address):
"http://www.motherearthnews.com/real-food/zucchini-olive-yeast-bread-zbcz1409.aspx"
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Per Serving (excluding unknown items): 201 Calories; 7g Fat (32.4%
calories from fat); 6g Protein; 28g Carbohydrate; 1g Dietary Fiber;
8mg Cholesterol; 358mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
--------------- MESSAGE bread-bakers.v115.n037.5 ---------------
From: Reggie Dwork
Subject: One-Bowl Cheddar Biscuits
Date: Tue, 15 Sep 2015 16:41:27 -0700
* Exported from MasterCook *
Biscuits, One-Bowl Cheddar
Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose baking mix
1/2 cup Shredded Cheddar Cheese -- KRAFT
2 Tbsp. chopped fresh herbs
1/4 cup Sour Cream -- BREAKSTONE'S
2 Tbsp. Dijon Mustard -- GREY POUPON
1/3 cup milk
1 egg -- beaten
12 fresh Italian parsley leaves
Heat oven to 425F.
Combine baking mix, cheese and herbs in large bowl. Mix sour cream
and mustard in small bowl. Gradually stir in milk. Add to baking mix
mixture; stir just until moistened.
Place dough on surface lightly dusted with additional baking mix;
knead 10 times. Pat into 1/2" thick circle. Cut with 2" biscuit
cutter dusted with baking mix. Place biscuits, 2" apart, on baking
sheet. Brush lightly with egg; top with parsley. Brush with remaining egg.
Bake 12 to 15 min. or until lightly browned. Serve warm.
Source:
"kraftrecipes.com"
S(Internet Address):
"http://www.kraftrecipes.com/recipes/one-bowl-cheddar-biscuits-74550.aspx"
Start to Finish Time:
"0:30"
T(Bake):
"0:15"
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Per Serving (excluding unknown items): 153 Calories; 7g Fat (38.6%
calories from fat); 5g Protein; 19g Carbohydrate; 3g Dietary Fiber;
26mg Cholesterol; 368mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
--------------- END bread-bakers.v115.n037 ---------------
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