Date: Sun, 27 Mar 2016 01:35:52 GMT -------------- BEGIN bread-bakers.v116.n009 -------------- 001 - Reggie Dwork Subject: Freezer-Friendly Bread Info Date: Tue, 22 Mar 2016 10:37:31 -0800 Bread, Freezer-Friendly Info Baking homemade breads ahead of time and freezing makes pulling together a wholesome meal easier and faster. First, prepare the bread according to recipe directions, remove from the oven, and allow to cool. Store cooled rolls in a heavy-duty, zip-top plastic bag or wrap breads in heavy-duty foil. Most breads can be frozen for up to one month When you're ready to use them, allow the bread to thaw in the refrigerator. Remove from bag and loosely rewrap the rolls in fresh foil. If desired, reheat in a preheated 300F oven for five minutes or until warm. Source: "cookinglight.com" --------------- MESSAGE bread-bakers.v116.n009.2 --------------- From: Reggie Dwork Subject: Squash Bread Date: Thu, 24 Mar 2016 09:36:26 -0800 * Exported from MasterCook * Bread, Squash Recipe By :by LAPLM Serving Size : 16 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Side Dishes Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash -- peeled, seeded and cubed 1 package active dry yeast -- (.25 oz) 2 tablespoons warm water -- (110F/45C) 1/3 cup warm milk -- (110 F/45C) 1/4 cup butter -- softened 1 egg 3 tablespoons brown sugar 1/4 teaspoon salt 3 cups all-purpose flour 1 egg 1 tablespoon water Original recipe makes 2 braided loaves In a large saucepan, cover peeled and chopped squash with water. Bring water to a boil and cook until tender, about 15 to 20 min. Let cool and mash. Reserve 1C for use in this recipe and freeze remainder for later use In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. In a large bowl, combine the yeast mixture with milk, butter, 1C mashed squash, 1 egg, brown sugar, salt and 2C flour; stir well to combine. Stir in the remaining flour, 1/2C at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 min. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18" long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for about 30 min. Meanwhile, preheat oven to 350F (175C) In a small bowl, beat together 1 egg and 1T water; brush loaves with egg wash. Bake in preheated oven for 20 to 25 min. Remove from baking sheets and let cool on a wire rack. Description: "This is a tasty bread and easy to make. Ideal to use those butternut squash from the garden."" Source: "allrecipes.com" S(Internet address): "http://allrecipes.com/Recipe/Squash-Braid" Start to Finish Time: "2:25" T(cook): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 4g Fat (19.6% calories from fat); 5g Protein; 32g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 80mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n009.3 --------------- From: Reggie Dwork Subject: Sour Milk Bread Date: Thu, 24 Mar 2016 09:47:24 -0800 * Exported from MasterCook * Bread, Sour Milk Recipe By :David Lebovitz Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breads Ethnic Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour -- (350 g) 1 1/2 cups rye flour -- (175 g) 2 teaspoons baking powder -- (preferably aluminum-free) 1 1/2 teaspoons baking soda 1 tablespoon caraway seeds 1 tablespoon fennel seeds 1 1/2 tablespoons anise seeds 2 cups buttermilk -- (500 ml) 3/4 cup dark syrup -- (210 g) , or an alternative (see Note) This is more of a cake-like 'bread', than a traditional bread. Think French Pain d' crust and bready interior. I made it twice, and mine came out slightly lighter than the one served at the restaurant. It goes well with a swipe of butter, but you could certainly serve it with a compote of cherries in red wine syrup, a sharp cheese, or snack on it just as-is, which is what I did with each loaf. Note that this recipe uses dark syrup, which is ubiquitous in Sweden. I picked up a few bottles in Sweden to bring home, but I've suggested some alternatives at the end of the recipe. Swedish Preheat the oven to 215F (100C.) Lightly grease a 9" (23 cm) square cake pan. In a large bowl, whisk together the all-purpose and rye flours, the baking powder, baking soda, and caraway seeds. In a spice grinder, or mortar-and-pestle, grind the fennel and anise seeds into they are close to finely ground, but they can still have a bit of texture to them. Whisk them into the four mixture until they are evenly dispersed Make a well in the center of the dry ingredients and pour in the buttermilk and dark syrup. Stir the mixture just until the dry ingredients are completely moistened, but don't overmix. Scrape the batter into the prepared pan and bake for 30 minutes. After 30 minutes, increase the heat of the oven to 325F (160C) and bake for another 30 minutes, or until the bread feels just-cooked in the center when you press it. (If using an instant-read thermometer, it should read 190F, 88C. Remove the bread from the oven and as soon as it's cool enough to handle, remove the bread from the pan and let it cool on a wire rack. To serve, cut the bread in half down the center, making two rectangular loaves, then cut slices of the bread. Storage: The bread will keep for up to 3-4 days at room temp. It can also be frozen for up to 2 months. Note: Dark syrup is made from sugar beets or sugar cane and closely resembles dark corn syrup. You could use dark corn syrup, cane syrup, sorghum, or perhaps light-flavored molasses, which will lend a stronger flavor to the bread than the other options. I would not use all honey or agave nectar as they will take the bread in another direction. If those other ingredients aren't available to you, you could mix honey and molasses (or treacle and golden syrup) in equal parts to temper the sweetness of honey and the robust flavor of molasses. Note: Swedish dark baking syrup can be ordered from Sweden's Best or check out How to Find Foods Mentioned on the Site to find it elsewhere. Source: "Adapted from Lux Restaurant in Stockholm, Sweden" S(Internet Address): "http://www.davidlebovitz.com/2013/07/sour-milk-bread-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 1g Fat (4.5% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 154mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n009.4 --------------- From: Reggie Dwork Subject: Austrian Apple Twists Rolls Date: Thu, 24 Mar 2016 09:56:57 -0800 * Exported from MasterCook * Rolls, Austrian Apple Twists Recipe By : Serving Size : 64 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Low-Cal Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 oz active dry yeast 3 cups all-purpose flour 1 cup butter -- softened 3 egg yolks -- beaten 8 oz sour cream -- (1C) 1/2 cup sugar 1/2 cup finely chopped pecans 3/4 teaspoon ground cinnamon 1 medium tart apple -- peeled and finely chopped ICING: 1 cup confectioner's sugar 4 teaspoons milk 1/4 teaspoon vanilla extract Finely chopped pecans Nice to make these sweet treats for special occasions because everyone enjoys them Editor's Note: The yeast does not need to be dissolved in liquid, and no rising time is necessary before baking In a large bowl, combine the yeast and flour; add butter and mix well. Add egg yolks and sour cream; mix well. Shape into four balls. Place in separate resealable plastic bags or wrap in plastic wrap; refrigerate overnight. Combine sugar, pecans and cinnamon; set aside. On a floured surface, roll each ball of dough into a 9" circle. Sprinkle with sugar mixture and apple. Cut each circle into 16 wedges; roll up from wide edge and pinch to seal. Place with point side down on greased baking sheets. Bake at 350F for 16-20 minutes or until lightly browned. Immediately remove to wire racks to cool. For icing, combine sugar, milk and vanilla until smooth; drizzle over the twists. Sprinkle with pecans. TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min. MAKES: 64 servings 1 serving (1 each) equals 78 calories, 4 g fat (2 g saturated fat), 20 mg cholesterol, 31 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Source: "Originally published as Austrian Apple Twists in Country April/May 1998" S(Internet Address): "http://www.tasteofhome.com/recipes/austrian-apple-twists" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 5g Fat (51.5% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 32mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n009.5 --------------- From: Reggie Dwork Subject: Homemade Yogurt & Spelt Crackers Date: Thu, 24 Mar 2016 09:49:55 -0800 * Exported from MasterCook * Crackers, Homemade Yogurt & Spelt Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Grains Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole grain spelt flour 1 teaspoon unrefined sea salt 1 cup full-fat yogurt -- (try making raw milk yogurt) 1/2 cup butter -- plus 1 tablespoon 2 tablespoons melted butter Flaky, tender, crispy - these homemade crackers take little effort; however, they're prepared first by soaking whole grain spelt flour in fresh yogurt which both tenderizes the flour and improves its nutritive qualities. Consider adding dried herbs to the dough for a variation in flavor. Stir three cups whole grain spelt flour and one teaspoon unrefined sea salt with one cup full fat yogurt in the bowl of a stand mixer equipped with a dough hook. Continue to process until the dough forms a smooth ball. Place the dough in a mixing bowl and cover it with a tea cloth. Leave the dough to rest at room temperature overnight and up to twenty-four hours. Once the dough has rested overnight or up to a full day, preheat the oven to 450F. Knead one-half cup softened butter into the dough, then divide the it into four separate balls to make rolling it more manageable. Flour your working surface and your rolling pin, place one ball of dough into the center of your work surface and roll it to 1/8". Cut the dough into rounds with a biscuit cutter, or into triangles or squares with a pizza cutter or sharp knife. Brush each unbaked cracker with melted butter, prick with the tines of a fork to prevent puffing and bake in an oven preheated to 450F until brown and crispy, about six or seven minutes. Yield: 120 crackers (12 Servings) Source: "nourishedkitchen.com" S(Internet address): "http://nourishedkitchen.com/homemade-crackers/" Start to Finish Time: "0:27" T(cook time): "0:07" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 11g Fat (46.8% calories from fat); 5g Protein; 23g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 265mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. Serving Ideas : Season the crackers with coarse sea salt, dried chives or dill, or leave them plain, anyway you make them is worth your time and effort. --------------- END bread-bakers.v116.n009 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved