Date: Sat, 2 Jul 2016 07:43:00 GMT -------------- BEGIN bread-bakers.v116.n023 -------------- 001 - Reggie Dwork Subject: Blueberry Cream Muffins Date: Wed, 29 Jun 2016 19:02:02 -0700 With all the fresh blueberries in the markets right now this would be a delicious way to use them!! You might freeze them first so they keep their shape better in the muffins. * Exported from MasterCook * Muffins, Blueberry Cream Recipe By :KK3 Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Desserts Fruit Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream -- (16 oz) 2 cups fresh blueberries Rich and delicious blueberry muffins. The secret is the sour cream. Prep: 15 min Bake: 20 min Preheat oven to 400F (200C). Grease 24 muffin cups or line with paper muffin liners. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes. S(Internet address): "http://allrecipes.com/recipe/23294/blueberry-cream-muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 14g Fat (44.9% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 164mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n023.2 --------------- From: Reggie Dwork Subject: Blueberry-Ginger Bread Date: Wed, 29 Jun 2016 19:21:05 -0700 * Exported from MasterCook * Bread, Blueberry-Ginger Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breakfast Desserts Fruit Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter -- softened 2 cups unbleached all-purpose flour -- plus more for the pan, 9 oz 3/4 cup granulated sugar 1 tablespoon baking powder 3/4 teaspoon table salt 1 1/4 cups fresh blueberries 1 cup buttermilk 2 large eggs -- at room temperature 2 tablespoons finely grated fresh ginger 1 teaspoon pure vanilla extract 1/2 cup unsalted butter -- melted and cooled, (4 oz) sanding sugar -- for topping Pungent ginger adds a spicy twist to this tender quickbread, which tastes like a big blueberry muffin. It's the perfect breakfast treat when blueberries are at their summer peak. 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, and salt. Whisk until well blended. Stir in the blueberries. In a medium bowl, combine the buttermilk, eggs, ginger, and vanilla. 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 sanding sugar evenly over the batter. 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 minutes. Let cool in the pan on a rack for 30 minutes. 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. Source: "finecooking.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 12g Fat (38.1% calories from fat); 5g Protein; 39g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 364mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n023.3 --------------- From: Reggie Dwork Subject: Apricot Oat Spelt Bread Date: Wed, 29 Jun 2016 19:56:34 -0700 * Exported from MasterCook * Bread, Apricot Oat Spelt Recipe By :Meeta K. Wolff Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breakfast Desserts Fruit Grains Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 grams spelt flour 200 grams all-purpose flour -- type 550 1 teaspoon dry yeast 10 grams salt 350 milliliters water 200 grams dried apricots -- coarsely chopped 80 grams oats This apricot oat and spelt bread is a savory bread. I use a mix of spelt and wheat flour as it gives a slightly less dense texture as with 100% wholemeal flour. These loaves are perfect for breakfast and have something reminiscent of muesli. Spelt is a grain that contains gluten, much less than common wheat, but it is not a gluten free grain. Spelt is an ancient strain of wheat - it's high in protein and has a nutty, complex flavor that's sweeter and lighter than whole wheat. Substitute it for whole wheat flour in any recipe - its gluten is not as strong, so it's best to combine with all-purpose or bread flour if you're baking to give your breads enough structure. Prep Time: 130 minutes includes resting / proofing time Total Time: 2 hr 30 min Makes: 4 smaller loaves To make the dough, place both flours in a stand mixer fitted with a dough hook. Add the fresh yeast and rub into flour with your finger tips. On the lowest speed, start the mixer, then first add salt, then the chopped apricots and finally water and knead for approx. 2 minutes. Increase speed on the mixer and continue to knead for another 6-7 minutes until the dough is smooth, and elastic. Turn out onto a clean counter and form a ball with the dough. Lightly flour a bowl and place the doug. Cover with a kitchen towel and allow to rest for 1 hour. Once again turn out the dough on the counter and divide into 4 equal parts. Spread the oats on a large plate. Using the balls of your hand form 4 separate loaves with each portion (see notes below). Cover a baking tray with a kitchen towel and sprinkle with flour. Brush the tops and the sides of the loaves with water, then turn into the oats so that the surfaces are nicely covered. Place each loaf on the kitchen towel covered tray leaving enough room for each of the loaves to rise. You can always fold the kitchen towel to separate each loaf to make sure they do not touch. Using a sharp knife make 2 or 3 incisions at least 5mm deep across the loaves. Leave the bread to rise again for another hour. In the meantime pre-heat the oven to 250C. If you have a pizza/bread stone then place this in the oven to heat through properly. Once the loaves have risen slide them onto the stone or a baking tray. Place in the oven and reduce heat to 220C and bake for 15 minutes. Bake until golden. Allow to cool on a wired rack. NOTES: Forming small loaves - form each portion of dough into small balls. With the ball of your hand gently flatten each portion. Taking a third of the dough fold to the middle then press down with the ball of your hand. Then take the other third and also fold into the middle, pressing down with your hand. Lengthwise fold into the middle and pressing down on the edges. With the seam facing down place on the tray. Source: "yummly.com" S(Internet address): "http://www.yummly.com/recipe/external/Apricot-Oat-Spelt-Bread-Loaves-1710188" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 1g Fat (5.4% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 163mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat. Serving Ideas : However, it tastes fantastic with blue or goat cheese and some apricot chutney or brie cheese with a drizzle of honey! --------------- MESSAGE bread-bakers.v116.n023.4 --------------- From: Reggie Dwork Subject: Flourless Carrot Multi-Seed And Nut Bread Date: Wed, 29 Jun 2016 20:40:00 -0700 * Exported from MasterCook * Bread, Flourless Carrot Multi-Seed And Nut Recipe By :Meeta Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 150 grams carrots -- grated 1 tablespoon olive oil -- to 2T 5 grams dry yeast pinch salt 50 grams almonds -- finely ground 50 grams hazelnuts -- finely ground 50 grams sesame seeds 50 grams flax seeds 50 grams sunflower seeds 50 grams pumpkin seeds 1 teaspoon za'atar -- to 2 tsp pinch sumac -- a few pinches 100 milliliters warm water Germany I wanted the bread to be richer in fiber, which the flax seeds here provide quite well. I experimented with ground hazelnuts, added a mix of seeds - pumpkin, sunflower and sesame seeds and the experiment and idea came together beautifully. Carrots came into it to give it texture and a slight sweetness and I played around with a few aromatics like dried herbs and spices. The mixture is not like your typical bread dough - that's something to keep in mind when making this. Being more crumbly the mixture is not kneaded but brought rashly together with your hands. Baking the bread on medium temperature ensures crispy edges and a moist center and it keeps for about a week. The result is a bread that is crumbly, yet moist, nutty and so versatile that it works with all kinds of spreads and toppings. Being grain-free and flourless the bread is well suited for all kinds of diets be it gluten-free or Paleo and it also fits into the vegan diet perfectly. What I love about this bread is that it is so easy to put together, provided you have a grinder to grind the nuts and seeds. Prep Time: 20 min Total Time: 1 hour Serves: 6-8 Place the grated carrots in a large bowl, add the dried yeast, ground hazelnuts and almonds, the olive oil, salt and aromatics - here the sumac and za'atar. Toast the sesame, flax, pumpkin and sunflower seeds, then grind them finely and add them to the bowl with the other ingredients. Pour water and using your hands quickly bring the mixture together. It will not be like a smooth sticky bread dough but rather slightly crumbly, nonetheless it should come together easily. Line a small baking tray with some baking paper and with your fingers spread the mixture into the pan. Smoothen the top, then cover with a cloth and allow to rest for about 15 minutes. Preheat the oven to 170C. After the resting time bake the bread in the oven for 25-30 minutes keeping an eye on it so that it does not brown too much. Nice crispy edges are good though! Take out of the oven and allow to cool. Notes: Use any other aromatics that suit your fancy. I have used garam masala and cumin seeds, which is also one of my favorites. But dried herb mix like herbs de Provence are great to. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 16g Fat (66.3% calories from fat); 7g Protein; 12g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat. Serving Ideas : Serve it with eggs for breakfast, a quick sandwich with air-dried venison, with cheese and caramelized onions, avocado slices, fresh butter, drizzled with raw honey and some thyme or, my favorites - with hummus or cashew butter this bread has been one of the integral parts of my diet over the past several weeks. It's very filling and a slice is often more than enough to keep you satiated for a while. Toasted in butter until crispy and golden, leftover bread slices make great croutons for all kinds of soups. --------------- MESSAGE bread-bakers.v116.n023.5 --------------- From: Reggie Dwork Subject: Lemon-Blueberry Bread Date: Wed, 29 Jun 2016 20:46:24 -0700 * Exported from MasterCook * Bread, Lemon-Blueberry Recipe By :Trisha Yearwood Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons unsalted butter -- melted, plus more for greasing the pan 1 cup fresh blueberries 1 1/2 cups all-purpose flour -- plus 2 tablespoons all-purpose flour 1 cup granulated sugar 2 large eggs 1 lemon -- zested and juiced (about 3 tablespoons of each) 1 teaspoon baking powder Kosher salt 1/2 cup milk 1/2 cup chopped pecans 1 lemon -- juiced 1/4 confectioner's sugar Total time: 1hr 40 min Prep: 20 min Inactive: 10 min Cook: 1 hr 10 min Preheat the oven to 350F. Grease a 4-by-8-by-2" loaf pan. Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside. Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack. For the glaze: Stir together 2 tablespoons lemon juice with the confectioner's sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature. Source: "Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood (c) Clarkson Potter 2008. Provided courtesy of Trisha Yearwood. All rights reserved." S(Internet Address): "http://www.foodnetwork.com/recipes/trisha-yearwood/lemon-blueberry-bread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 358 Calories; 14g Fat (34.9% calories from fat); 6g Protein; 54g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 89mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n023.6 --------------- From: "Phyllis O'Neil" Subject: Ricotta Bread Date: Thu, 30 Jun 2016 11:22:04 -0700 Adapted from a bread machine recipe on the web . . . RICOTTA BREAD Makes 1 loaf This is a nice, rich white bread with a tender crumb. 1/3 c. milk 2 1/2 Tbsp. sugar 1 1/2 tsp. yeast 1 c. ricotta cheese 2 Tbsp. butter 1 egg, beaten 1 tsp. salt 2 1/4 to 3 c. bread flour Combine milk, sugar and yeast. Stir and let the yeast bloom for a couple of minutes. Stir in a cup of flour. Add salt, egg, butter, and ricotta and mix. Add flour until the dough is kneadable. Knead until smooth, 5 to 10 minutes. Allow to rise in buttered, covered bowl, 45 to 60 minutes. Butter a small (8.5 x 3.5 inch) loaf pan. Punch down dough and shape into loaf. Place in pan, cover with plastic wrap. Preheat oven to 350F. When loaf rises above the pan and is nicely proofed, bake at 350F for about 43 minutes, until temperature nears 200F degrees. Remove from pan and let cool. --------------- MESSAGE bread-bakers.v116.n023.7 --------------- From: Megan Lee Subject: Whole Wheat Biscuits Date: Fri, 1 Jul 2016 20:30:22 -0400 Source: "100 Days of Real Food" http://www.100daysofrealfood.com/2010/04/08/super-easy-recipe-whole-wheat-biscuits/ SUPER EASY WHOLE WHEAT BISCUITS SERVES: 8-10 BISCUITS INGREDIENTS - 2 cups whole wheat flour (I used King Arthur's white whole wheat organic flour) or whole-wheat pastry flour - 4 teaspoons baking powder - 1/2 teaspoon salt - 4 tablespoons cold unsalted butter - 1 cup milk (any kind) INSTRUCTIONS 1. In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork. 2. Cut the 1/2 stick butter into little pea sized pieces and then mixthe pieces into the flour mixture. 3. Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour. 4. Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board. 5. Pat it out flat with your hands until the dough is a somewhat even 3/4 inch thickness (sprinkle with a little flour if necessary). 6. Turn a drinking glass upside down and cut out biscuit rounds. I have also used shaped cookie cutters (like a heart or star) if you have little ones helping you! 7. Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 to 12 minutes or until lightly browned. Enjoy! NOTES We recommend organic ingredients when feasible. --------------- END bread-bakers.v116.n023 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved