Date: Mon, 15 Feb 2016 06:19:21 GMT -------------- BEGIN bread-bakers.v116.n004 -------------- 001 - Reggie Dwork Subject: Sunflower Seed & Honey Wheat Bread Date: Tue, 09 Feb 2016 10:05:51 -0800 * Exported from MasterCook * Sunflower Seed & Honey Wheat Bread Recipe By : Mickey Turner, OR Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce active dry yeast -- (2 pkgs 1/4 oz each) 3 1/4 cups warm water -- (110 to 115F) 1/4 cup bread flour 1/3 cup canola oil 1/3 cup honey 3 teaspoons salt 6 1/2 cups whole wheat flour -- to 7-1/2C 1/2 cup sunflower kernels 3 tablespoons butter -- melted In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into three portions. Shape into loaves; place in three greased 8" x 4" loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350F for 35-40 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, thaw at room temperature. Yield: 3 loaves (12 slices each). TOTAL TIME: Prep: 40 min. + rising Bake: 35 min. + cooling 1 slice equals 125 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 212 mg sodium, 19 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat. S(Internet Address): "http://www.tasteofhome.com/recipes/sunflower-seed---honey-wheat-bread" Yield: "40 min. + rising Bake: 35 mi" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 3g Fat (25.5% calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 189mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n004.2 --------------- From: Reggie Dwork Subject: Potato Rolls with Caraway Salt Date: Tue, 09 Feb 2016 10:20:58 -0800 * Exported from MasterCook * Rolls, Potato Rolls with Caraway Salt Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz russet potato -- peeled, cut into 1' pieces 1/2 stick unsalted butter -- plus more for the bowl and pan 1 C whole milk 2 Tbsp sugar -- divided 1 1/2 tsp kosher salt -- divided 2 1/2 teaspoons active dry yeast -- or 1/4 oz package 3 3/4 C all-purpose flour -- or more for dough, divided, plus more for surface 1 tsp toasted caraway seeds -- lightly crushed 1 tsp pretzel salt -- or sea salt 1 large egg 2 teaspoons heavy cream Serve these pillowy rolls along with your holiday ham. Double the recipe for a large crowd. Place the potato in a small saucepan and add water to cover by 1". Bring to a boil; reduce heat to medium and simmer until potato is tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid in a small microwave-safe bowl. Meanwhile, melt 4 Tbsp. butter in another small saucepan. Add milk; stir until warm, about 1 minute, and set aside. Transfer cooked potato to a large bowl. Mash with a fork, then stir in milk mixture, 1 tbsp. sugar, and 1/2 tsp. salt (mixture will be slightly lumpy). Rewarm potato cooking liquid in microwave (or let cool) until an instant-read thermometer registers 105-110F. Stir in remaining 1 Tbsp. sugar, 1 tsp. salt, and yeast; let stand until foamy, about 10 minutes. Add yeast mixture to potato mixture and stir to combine. Add 3 1/4 cups flour with a wooden spoon and stir until a sticky dough forms. Turn dough onto a floured surface and knead, dusting surface, dough, and your hands often with remaining 1/2 cup flour to keep dough from sticking, until dough is smooth, elastic, and slightly sticky, 7-8 minutes. Form into a ball and transfer to a buttered bowl. Turn to coat dough with butter and cover bowl with plastic wrap. Let dough rise, chilled, overnight. Butter baking pan. Mix caraway seeds and pretzel salt in a small bowl; set aside. Punch down dough (do not knead). Cut dough in half, then roll each piece into a 12" long log. Cut each log into 12 equal pieces, then roll each piece into a ball (for 24 total). Arrange in pan, evenly spaced, in 6 rows of 4. Cover loosely with plastic wrap. Let rise in a warm, draft-free place until almost doubled in size, about 1 hour. Arrange a rack in middle of oven and preheat to 375F. Whisk egg and cream in a small bowl; brush tops of rolls with some of egg wash. Sprinkle with caraway salt. Bake, rotating pan once, until rolls are cooked through and deep golden, 25-30 minutes. Transfer to wire rack and let cool in pan for 5 minutes, then run a sharp knife around edges to loosen from pan; do not separate rolls. Transfer to rack and let cool for 10 minutes. DO AHEAD: Can be made 8 hours ahead. Rewarm, wrapped in foil, in a 300F oven until heated through. Serve warm. Makes 24 rolls Source: "The Bon AppS(Internet Address): "http://www.bonappetit.com/recipe/potato-rolls-with-caraway-salt" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 3g Fat (24.9% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n004.3 --------------- From: Reggie Dwork Subject: Spiced Apple-Pecan Bread Date: Tue, 09 Feb 2016 10:26:24 -0800 * Exported from MasterCook * Bread, Spiced Apple-Pecan Recipe By :by Abigail Johnson Dodge Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter -- softened 2 cups unbleached all-purpose flour -- (9 oz), plus more for the pan 3/4 cup granulated sugar 1 tablespoon baking powder 3/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon freshly grated nutmeg 2/3 cup chopped toasted pecans 1/2 cup diced apples 1/2 cup whole milk 2 large eggs -- room temp 1 teaspoon pure vanilla extract 1/2 cup applesauce 1/2 cup unsalted butter -- melted and cooled, (4 oz) 1/2 cup chopped pecans Warm spices, apples, and plenty of toasted pecans make this the perfect fall quick bread. Applesauce adds an extra hit of apple flavor while chopped pecans make an appealing crunchy top. Position a rack in the lower third of the oven and heat the oven to 350F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2" or 9 x 5") loaf pan, tapping out any excess flour. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg. Whisk until well blended. Stir in the toasted pecans and apples. In a medium bowl, combine the milk, eggs, and vanilla. Add the applesauce and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended. Scrape the batter into the prepared pan and spread evenly Sprinkle the chopped untoasted pecans evenly over the batter, gently patting them in so they adhere Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 min. Let cool in the pan on a rack for 30 min. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days Yields one loaf, 10 servings Source: "finecooking.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 367 Calories; 21g Fat (50.3% calories from fat); 5g Protein; 41g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 329mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n004.4 --------------- From: Reggie Dwork Subject: Bread Machine Strawberry Bread Date: Tue, 09 Feb 2016 10:33:25 -0800 * Exported from MasterCook * Bread Machine Strawberry Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb Loaf 1/4 cup water -- (2 oz) 1/4 cup whipping cream -- (2 oz) 1 cup sliced fresh strawberries -- (6 oz) 1 teaspoon salt 1/8 teaspoon baking soda 1 teaspoon vanilla extract 3 1/2 cups unbleached all-purpose flour -- (15 oz) 2 teaspoons instant yeast Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let it cool completely before slicing. Yield: 1 loaf. Nutrition information per serving (1 slice, 1/16 of loaf, 44g): 108 cal, 1g fat, 3g protein, 19g complex carbohydrates, 1g sugar, 1g dietary fiber, 5mg cholesterol, 146mg sodium, 58mg potassium, 16RE vitamin A, 5mg vitamin C, 1mg iron, 4mg calcium, 32mg phosphorus. Description: "Try this loaf for toast; spread with homemade strawberry jam, it's delightful!" Source: "This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 4, Spring 2000 issue." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1878 Calories; 27g Fat (13.2% calories from fat); 50g Protein; 350g Carbohydrate; 17g Dietary Fiber; 82mg Cholesterol; 2327mg Sodium. Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat. --------------- MESSAGE bread-bakers.v116.n004.5 --------------- From: Reggie Dwork Subject: Orange-Pecans Scones Date: Tue, 09 Feb 2016 10:07:38 -0800 * Exported from MasterCook * Scones, Orange-Pecan Recipe By : Serving Size : 11 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1/4 cup prune puree -- (recipe follows) or prepared prune butter 2 tablespoons cold margarine -- or butter 8 ounces nonfat lemon yogurt -- or (1 container) 2 tablespoons frozen orange juice concentrate, thawed 1 orange peel -- Grated peel 1/4 cup chopped toasted pecans Prune Puree: 1 1/3 cups pitted prunes -- (8 oz) 6 tablespoons hot water Preheat oven to 400F. Coat baking sheet with vegetable cooking spray. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in Prune Puree and margarine with pastry blender until mixture resembles coarse crumbs. Add yogurt, juice concentrate and orange peel; mix just until blended. Stir in pecans. Turn dough out onto floured surface and knead two or three times. Pat into 8" circle and cut into 12 equal wedges. Place wedges on prepared baking sheet, spacing 2 inches apart. Bake in center of oven 15 to 20 minutes or until lightly browned and springy to the touch. Serve warm or at room temperature. Makes 11 scones Prune Puree Combine 1 1/3 cups (8 oz) pitted prunes and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until prunes are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Favorite recipe from California Prune Board PER SERVING:: (1 scone) Cal 188, CFF 18%, Total Fat 4 g, Sat Fat 1 g, Pro 4 g, Carbo 35 g, Sodium 408 mg, Fiber 1 g Source: "Diabetic Cooking, April 2000" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 4g Fat (13.9% calories from fat); 5g Protein; 53g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 434mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v116.n004 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved