Date: Mon, 18 Apr 2016 06:37:32 GMT -------------- BEGIN bread-bakers.v116.n012 -------------- 001 - Reggie Dwork Subject: Zelniky Bread Date: Wed, 13 Apr 2016 19:07:46 -0700 * Exported from MasterCook * Bread, Zelniky (Sauerkraut Crackers) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- unbleached, (4 1/4 oz) 1/2 cup whole wheat flour -- (2 oz) 1/2 teaspoon ground black pepper 6 tablespoons unsalted butter -- cold, (3 oz) 1 teaspoon caraway seeds -- optional 1 cup packed sauerkraut -- drained, but not rinsed, (6 oz) water -- as needed Place the flours and pepper in the bowl of a food processor. With the mixer running, drop the butter into the machine and pulse until the mixture looks like coarse breadcrumbs. Add the sauerkraut and caraway seeds, if using, and process until the dough comes together. This will take up to a minute; let the machine run a bit while you wait for a ball to form. If the mixture doesn't gather itself, add water a Tablespoon at a time until it does. You can refrigerate the dough if you like, to bake later. When you are ready to bake, preheat the oven to 425F. Line two baking sheets with parchment. On a floured surface, roll the dough out to 1/4" thick. Cut into any shape you like; we went with 1 x 2" rectangles. Transfer the crackers to the prepared baking sheet, dock with a fork, and bake for 10 min; lower the heat to 350F and bake 10 - 15 min more, until an even golden brown. Remove from the oven and cool on the pan for 5 min before transferring to a rack to finish cooling completely; the crackers will crisp up as they cool. Store at room temp in an airtight container. Yield: 16 servings Makes 5 1/2 doz Weight Watchers PointsPlus: 2 points Source: "The Baking Sheet, King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 5g Fat (48.0% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fat. NOTES : 1. Drain the sauerkraut before measuring. The juice would be good for making rye bread (cut the salt in the recipe in half). 2. Process until the dough comes together. 3. Roll out the dough on a piece of parchment and cut into 1" strips. Cut the crackers into crackers 2" tall and dock the dough. 4. Use the parchment to pull the whole thing onto the back of a baking sheet. --------------- MESSAGE bread-bakers.v116.n012.2 --------------- From: Reggie Dwork Subject: Quinoa Oat Bread #2 Date: Wed, 13 Apr 2016 19:22:13 -0700 * Exported from MasterCook * Bread, Quinoa Oat #2 Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole wheat flour 2 cups warm water 1 cup rolled oats 1 cup milk -- (or water) 1/3 cup quinoa 1 cup water 1 tablespoon apple cider vinegar -- (optional) 3 teaspoons active dry yeast 1 tablespoon honey 2 teaspoons salt -- (sea salt preferably) 2 tablespoon softened butter -- (rounded) or coconut oil 2 cups unbleached white flour -- to (3C) Oats, quinoa and wholewheat flour combined to make a delicious loaf or soft rolls. prep time: 30 minutes resting time: overnight plus 2 hours oven temp: 220C / 425F / gas mark 7 Turn out on a lightly floured work surface once again, knock down into a ball, and divide up into portions. This quinoa oat bread dough is good for making loaves or rolls Cover and leave to prove for about 40 minutes. Don't forget to turn on the oven about 20 minutes for warming up. If you use black quinoa, it gives the loaves a lovely speckled pattern. The grains of the black quinoa are a bit more chewy than the white, and are more noticeable when you eat the bread. Cook the well risen loaves and rolls in a hot oven, 20 minutes for rolls, and 40 minutes for loaves. After about 30 minutes you may wish to turn the oven down a little. Remove from the oven when golden brown, and sounding hollow when knocked on the bottom. If you are not convinced the bread is cooked, leave it in the oven a few more minutes. Remove from the tin and allow to cool on a wire rack (for as long as you can wait!). Note that hot loaves still continue to cook once out of the oven; if you slice into a hot loaf it may be gummy It will be worth the wait! This bread freezes well, I usually slice a loaf and freeze it in a plastic loaf to be eaten later in the week. It should keep well for a few days in a paper bag or bread bin. S(Internet Address): "http://www.homemade-bread-recipes.com/quinoa-oat-bread.html" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 2g Fat (13.9% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 195mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Delicious quinoa oat bread, warm, sliced and buttered........ --------------- MESSAGE bread-bakers.v116.n012.3 --------------- From: Reggie Dwork Subject: Focaccia Rolls Date: Wed, 13 Apr 2016 19:17:41 -0700 * Exported from MasterCook * Rolls, Focaccia Recipe By : Serving Size : 12 Preparation Time :18:00 Categories : Breads/Muffins/Rolls Italian Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 1/2 Tbsp salt 1/4 tsp instant yeast 2 cups water 2 Tbsp olive oil 2 Tbsp Italian seasoning The day before (about 18 hours ahead of time) combine the flour, salt, and yeast in a large bowl. Stir until well mixed. Add the water, starting with 1 1/2 cups, and add a little more at a time until the flour forms a cohesive, wet ball. There should not be any dry flour left on the bottom of the bowl. The total amount of water you'll need will vary, but should be between 1 1/2 to 2 cups. Loosely cover the bowl with plastic wrap and let it sit at room temperature for 16-18 hours to ferment. After 16-18 hours, the dough will look like a large, bubbly mass. Sprinkle with enough flour to be able to scrape it out of the bowl without it sticking to your hands Place the dough on a well floured surface Cut the dough into 12 pieces. Shape each piece into a small ball. The dough will be quite wet, floppy, and sticky, so sprinkle liberally with flour as you work. Place the rolls on a baking sheet covered in foil and lightly sprayed with non-stick spray (I used two baking sheets). Brush the top of each lightly with olive oil. Sprinkle the Italian seasoning over top. Let rise for 30 minutes to one hour or until doubled in size. While the rolls are still rising, preheat the oven to 425F. Once it is fully preheated, place the rolls in the oven and bake until the surface is a light golden brown (about 25 minutes). Serve warm! Source: "budgetbytes" S(Internet Address): "http://www.budgetbytes.com/2012/04/focaccia-rolls/" Start to Finish Time: "18:25" T(Cook Time): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 3g Fat (14.3% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v116.n012.4 --------------- From: Reggie Dwork Subject: Peach Banana Muffins Date: Wed, 13 Apr 2016 19:12:06 -0700 * Exported from MasterCook * Muffins, Peach Banana Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup granulated sugar 2 large eggs 1/4 cup oil 2 ripe bananas -- mashed 1 ripe peach -- diced 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 cups flour Preheat oven to 350F. Line a muffin tin with 12 cupcake liners. Beat together the eggs and sugar for about 3 minutes. Then add in oil, bananas, peaches and vanilla. Mix until all combined. In a separate bowl combine the dry ingredients. The salt, pumpkin pie spice, baking soda, baking powder and flour. Slowly add the dry ingredients into the wet and mix until combine, be careful not to over mix. Pour the batter into each liner until it's about 3/4 of the way full. Bake at 350F for about 25 minutes until toothpick comes out clean. Source: "myroyalkitchen.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 6g Fat (30.4% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 226mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n012.5 --------------- From: Reggie Dwork Subject: Buckwheat Crackers With Sesame Date: Sat, 16 Apr 2016 22:07:05 -0700 * Exported from MasterCook * Crackers, Buckwheat Crackers With Sesame Recipe By :MARTHA ROSE SHULMAN Serving Size : 48 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup whole-wheat flour 1/2 cup unbleached all-purpose flour 1/2 cup buckwheat flour 2 tablespoons sesame seeds 1/2 teaspoon salt 5 tablespoons extra virgin olive oil -- or canola oil 4 tablespoons water -- as needed (4 to 5) Preheat the oven to 350F with the racks positioned inside in the middle and upper third. Line two baking sheets with parchment paper. Sift together the flours. Mix together the flours, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork until the mixture is crumbly. In a stand mixer, mix at medium speed; in a food processor, pulse until crumbly. Add the water, and mix with your hands (or at medium speed in a mixer or food processor) until you can gather the dough into a ball. Lightly dust your work surface, and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching. Bake 15 to 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle. Remove from the heat, and allow to cool on racks. About four dozen crackers Source: "cooking.nytimes.com" S(Internet Address): "http://cooking.nytimes.com/recipes/1013586-buckwheat-crackers-with-sesame" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; 2g Fat (48.9% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- END bread-bakers.v116.n012 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved