Date: Sun, 29 May 2016 06:26:01 GMT -------------- BEGIN bread-bakers.v116.n018 -------------- 001 - Reggie Dwork Subject: Poppy-Seed Biscuits Date: Thu, 26 May 2016 19:50:43 -0700 * Exported from MasterCook * Biscuits, Poppy-Seed Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 tablespoons poppy seeds 2 1/4 teaspoons baking powder 2 teaspoons sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegetable shortening 4 tablespoons cold unsalted butter 2/3 cup buttermilk Preheat oven to 450F. Combine flour, poppy seeds, baking powder, sugar, baking soda, and salt. Cut in vegetable shortening and butter. Stir in buttermilk. Knead dough four or five times. Pat out dough 1/2" thick. Using a long sharp knife, cut dough into squares or rectangles. Bake on ungreased baking sheet until golden, about 12 minutes. YIELD: MAKES 8 TO 12 Source: "marthastewart.com" S(Internet Address): "http://www.marthastewart.com/337588/poppy-seed-biscuits" Copyright: "EVERYDAY FOOD, JANUARY/FEBRUARY 2003" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 13g Fat (59.2% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 248mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n018.2 --------------- From: Reggie Dwork Subject: Rhubarb Bread Date: Thu, 26 May 2016 20:18:10 -0700 * Exported from MasterCook * Bread, Rhubarb Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Posted Side Dish Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups packed brown sugar 1 teaspoon grated orange peel 1 cup buttermilk 2/3 cup vegetable oil 1 teaspoon vanilla extract 1 egg 1 1/2 cups rhubarb -- cut into small pieces 1/2 cup chopped nuts -- optional Topping: 1/4 cup granulated sugar 1 tablespoon butter 1 teaspoon ground cinnamon Rhubarb bread lets you use some of this prolific spring fruit in something other than dessert. Preheat oven to 350F. Lightly grease two 8x4" loaf pans. In a medium bowl, combine flour, baking powder, baking soda, salt, brown sugar and orange peel. In a larger bowl, blend buttermilk, oil, vanilla and egg well. Stir dry ingredients into moist and blend well using electric mixer. Fold rhubarb (and nuts if you're using them) into mixture. Divide batter evenly between the two loaf pans. Make topping: Mix sugar, butter and cinnamon until crumbly. Scatter topping over top of breads and bake in preheated oven 45 to 50 minutes, or until toothpick or cake tester comes out clean. Source: "jsonline.com" S(Internet Address): "http://www.jsonline.com/features/recipes/378850701.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 9g Fat (39.7% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 186mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n018.3 --------------- From: Reggie Dwork Subject: Barefoot Landing Breads African Coriander Bread Date: Thu, 26 May 2016 20:08:55 -0700 * Exported from MasterCook * Bread, Barefoot Landing Breads African Coriander Recipe By :Rosemary Binkley Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce instant yeast -- (2 pkg) 1 1/2 cups lukewarm milk 1/2 cup honey 1/2 cup butter -- melted and cooled, (1 stick) 1 tablespoon ground coriander 2 tablespoons grated orange peel -- (2 to 3) 1 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 2 eggs -- one for dough, one for egg wash 1 1/2 cups whole-wheat flour 4 cups bread flour -- or all-purpose flour, (4 to 4 1/2) In a large bowl, dissolve yeast in warm milk and allow to proof for several minutes. Stir in remaining ingredients, except flour. Gradually stir in whole wheat flour and then enough white flour to make a dough that's easy to handle and can be kneaded. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 7 minutes. Let dough rise, covered with a clean tea towel until doubled, about 1 hour. Punch down dough and knead briefly. Divide into halves. Shape each half into a boule (round) or batard (oval) shape. Place on a parchment-lined cookie sheet. Cover with clean tea towel and let rise, until nearly doubled, about 1 hour. Heat oven to 375F. Brush each loaf with an egg wash. Cut a slash in top of each loaf. Bake loaves in preheated oven until they are golden brown, about 35 to 40 minutes. (If bread browns too quickly while baking, tent with foil.) Cool on rack. Note: This was tested using bread flour. Makes: 2 loaves Source: "jsonline.com" S(Internet Address): "http://www.jsonline.com/features/recipes/218717131.html" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 5g Fat (26.0% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n018.4 --------------- From: Reggie Dwork Subject: Almond Apple Bread Date: Thu, 26 May 2016 20:01:05 -0700 * Exported from MasterCook * Bread, Almond Apple Recipe By :Reeni Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- at room temperature 1/2 cup brown sugar 1/3 cup granulated sugar 2 eggs -- well-beaten 2 cups all-purpose flour -- (substitute half with King Arthur White Whole Wheat if desired) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon salt 1 cup milk 1/4 cup sour cream 2 cups apples -- diced small 2/3 cup sliced almonds -- chopped, plus additional 1/3 cup for sprinkling over top, if desired Each slice is like a work of art, packed with a mosaic of fresh, diced apples and crunchy almonds. Preheat oven to 350F. Grease and flour and 8 x 5" loaf pan. Sift together flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; set aside. Beat butter and sugars together until fluffy then beat in eggs. Add flour mixture to egg mixture in three batches, alternating with milk and lastly sour cream. Add a spoon of flour to the apples and toss to coat to help prevent them from sinking to the bottom. Stir in apples and almonds. The batter will be stiff. Spoon into prepared pan and sprinkle almonds over top. Bake for 55 to 60 minutes or until a toothpick inserted in middle comes out clean and top is nicely browned. Cool thoroughly; best not to slice when warm. Source: "cinnamonspiceandeverythingnice.com" S(Internet Address): "http://www.cinnamonspiceandeverythingnice.com/almond-apple-bread-with-rum-raisin-cream-cheese/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 11g Fat (38.6% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 301mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n018.5 --------------- From: Reggie Dwork Subject: Bread Machine Apricot Yeast Bread Date: Thu, 26 May 2016 19:55:21 -0700 * Exported from MasterCook * Bread Machine Apricot Yeast Bread Recipe By :Barbara Lorensen of Mexico, Missouri Serving Size : 16 Preparation Time :0:10 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- (70 to 80F), plus 2 tablespoons water 1 teaspoon vegetable oil 1/4 cup apricot jam 2 tablespoons butter -- cut into 4 pieces 1 1/2 teaspoons salt 2 tablespoons nonfat dry milk powder 3 cups bread flour 3/4 cup dried apricots -- chopped 3 teaspoons active dry yeast This fruity bread is good throughout the day In bread machine pan, place all 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 (about 1-12 pounds, 16 slices). One slice equals 128 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 242 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch. Source: "tasteofhome.com" S(Internet Address): "http://www.tasteofhome.com/recipes/apricot-yeast-bread" Start to Finish Time: "3:10" T(Bake): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 2g Fat (14.3% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 221mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n018 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved