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" - - - - - - - - - - - - - - - - - - - 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" - - - - - - - - - - - - - - - - - - - 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" - - - - - - - - - - - - - - - - - - - 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" - - - - - - - - - - - - - - - - - - - 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 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved