Date: Tue, 6 Oct 2015 06:51:11 GMT -------------- BEGIN bread-bakers.v115.n039 -------------- 001 - dmrogers218@comcast.net - Re: yeast cakes 002 - Reggie Dwork Subject: Bread Machine Multigrain Bread Date: Tue, 29 Sep 2015 19:03:19 -0700 * Exported from MasterCook * Bread Machine Multigrain Bread Recipe By :Ruth Skafte, British Columbia Serving Size : 16 Preparation Time :0:15 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water -- (70-80F) 2 tablespoons shortening 2 tablespoons honey 1/2 cup 7-grain cereal 1/3 cup flax seed 2 tablespoons nonfat dry milk powder 2 tablespoons unsalted sunflower kernels 1 tablespoon sesame seeds 1 teaspoon salt 2 cups all-purpose flour 1 cup whole wheat flour 1/4 oz Red Star Platinum Superior Baking Yeast -- or 1 pkg or 2 1/4t A good Diabetic bread In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds, 16 slices) Prep: 15 min. Bake: 3 hours 1 slice equals 148 calories, 4 g fat (1 g saturated fat), trace cholesterol, 155 mg sodium, 24 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat. Source: "Originally published as Multigrain Bread in Country Woman Christmas Annual 2010" S(Internet Address): "http://www.tasteofhome.com/recipes/bread-machine-multigrain-bread" Start to Finish Time: "3:15" T(Cook Time): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 4g Fat (23.9% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 139mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Stack slices high with leftover turkey or ham from your special meals. --------------- MESSAGE bread-bakers.v115.n039.3 --------------- From: Reggie Dwork Subject: Artichoke Nut Bread Date: Tue, 29 Sep 2015 19:06:01 -0700 * Exported from MasterCook * Bread, Artichoke Nut Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 cup artichoke pulp 1 egg 1/4 cup butter 2 1/2 cups flour 3/4 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon ginger 1 cup walnuts -- chopped Preheat oven to 350F. Melt the butter and in a small bowl combine milk, artichoke pulp, egg, and butter. In another bowl mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger. Add walnuts. Add to milk mixture and blend only until dry ingredients are moistened. Pour into two 4 x 8" loaf pans, lightly greased. Bake 55 minutes. Yield: 2 loaves Description: "Artichokes, spices, and walnuts flavor this sweet quick bread." S(Internet Address): "http://homecooking.about.com/od/breadrecipes/r/blbread18.htm" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 8g Fat (36.4% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve warm with butter or chilled, sliced thin, with cream cheese spread. --------------- MESSAGE bread-bakers.v115.n039.4 --------------- From: Reggie Dwork Subject: Four-Grain Bread Date: Tue, 29 Sep 2015 19:14:08 -0700 * Exported from MasterCook * Bread, Four-Grain Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup quick-cooking rolled oats 1/3 cup quick-cooking barley 1 3/4 cups bread flour 1/2 cup whole wheat flour 1 package active dry yeast 1 1/4 cups warm water -- (120F to 130F) 2 tablespoons sugar 2 tablespoons cooking oil 1 1/4 teaspoons salt 1/3 cup cornmeal Nonstick cooking spray Preheat oven to 375F. Spread oats and barley in a shallow baking pan. Bake about 10 minutes or until light brown, stirring occasionally. Cool. Transfer oats and barley to a blender or food processor. Cover; blend until ground. Set aside. In a large bowl, stir together 1 cup of the bread flour, the whole wheat flour, and yeast. Add warm water, sugar, oil, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cornmeal, oat mixture, and as much of the remaining bread flour as you can. Turn out dough onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover; let rise in a warm place until double in size (1 to 1-1/4 hours). Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Coat an 8x4x2" loaf pan with cooking spray; set aside. Shape dough into a loaf. Place in prepared loaf pan. Cover; let rise in a warm place until nearly double (about 30 minutes). Preheat oven to 375F. Bake 40 minutes or until top is golden and bread sounds hollow when tapped. Remove from baking pan. Cool on a wire rack. One 1-1/2 lb loaf (16 slices) Source: "bhg.com" S(Internet Address): "http://www.bhg.com/recipe/yeast-breads/four-grain-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 2g Fat (17.1% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v115.n039 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved