Date: Sat, 9 Jul 2016 07:51:32 GMT -------------- BEGIN bread-bakers.v116.n024 -------------- 001 - Reggie Dwork Subject: Old School Fa'apapa (Baked Coconut Bread) Date: Sat, 02 Jul 2016 10:03:34 -0700 * Exported from MasterCook * Bread, Old School Fa'apapa (Baked Coconut Bread) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- (250g) 1/3 cup sugar -- (65g) 1 1/3 cups unsweetened coconut flakes -- (120g) 1/2 cup coconut milk -- (200ml) Samoa Note: Fa'apapa can be made with coconut, pumpkin, taro, and banana ... each is delicious. Put everything together in a bowl and mix well with your hands. Divide into two equal portions. Generously grease some baking paper with butter. Flatten each portion of dough into a slab no bigger than 1"/2.5" thick. Wrap each portion tightly in the baking paper. Bake at 390F/200C for 35-40 minutes or until crust is well-browned. Source: "samoafood.com" S(Internet address): "http://www.samoafood.com/2011/02/faapapa-baked-coconut-bread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 956 Calories; 31g Fat (29.2% calories from fat); 16g Protein; 155g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 6 1/2 Grain(Starch); 2 Fruit; 6 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n024.2 --------------- From: Reggie Dwork Subject: Lemon Buns Date: Sat, 02 Jul 2016 10:07:06 -0700 * Exported from MasterCook * Bread, Lemon Buns Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Hand Made Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lukewarm water 3/4 cup lukewarm milk 1/2 cup unsalted butter -- melted, (1 stick) 1 egg 1 tablespoon grated lemon zest -- or 1/4 teaspoon lemon oil 2 teaspoons salt 1 tablespoon sugar 4 1/3 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons instant yeast Glaze: 3 tablespoons unsalted butter -- melted 1 1/2 teaspoons grated lemon zest -- or 1/8 teaspoon lemon oil These buns are the quintessential hot yeast bun -- but with an unexpected and refreshing jolt of lemon. The lemon elevates them beyond ordinary dinner rolls to something special: tea or breakfast rolls, perfect for spreading with homemade preserves. Tender and buttery, with a crisp, golden crust, they're distinctly and assertively lemon, but not sweet: a new and interesting concept in baked goods Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough. Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth, soft and supple; avoid adding too much flour, as this will make the buns tough and dry. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. When the machine has completed its cycle, set a timer for 30 minutes, and allow the dough to continue to rise; it may crest the top of the bucket, but shouldn't overflow. Keep your eye on it. Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces. Allow the pieces to rest, covered, for 10 minutes. Round the dough into balls, and place them in two lightly greased 9" round cake pans. Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan. While the buns are rising, combine the glaze ingredients, and set aside. Brush the buns lightly with half of the glaze. Bake them in a preheated 375F oven for 30 to 35 minutes, or until they're golden brown. Remove the buns from the oven, and brush them with the remaining glaze. Transfer them to a wire rack to cool. Serve with jam and whipped cream cheese, or with jam alone; they're also delicious at dinner with fish, or a pasta salad. Yield: 20 buns. Source: "kingarthurflour.com" S(Internet Address): "http://www.kingarthurflour.com/recipes/lemon-buns-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 7g Fat (38.6% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 223mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : These are just simply awesome with raspberry jam! --------------- MESSAGE bread-bakers.v116.n024.3 --------------- From: Reggie Dwork Subject: Lemon Blueberry Biscuits Date: Sat, 02 Jul 2016 10:12:09 -0700 * Exported from MasterCook * Biscuits, Lemon Blueberry Recipe By :Taste of Home Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Breakfast Desserts Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup lemon yogurt -- (8 oz) 1 large egg 1/4 cup butter -- melted 1 teaspoon grated lemon peel 1 cup blueberries -- fresh or frozen GLAZE: 1/2 cup confectioner's sugar 1 tablespoon lemon juice 1/2 teaspoon grated lemon peel Prep: 30 min. Bake: 15 min. Yield: 1 dozen Preheat oven to 400F. In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon peel until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Drop by 1/3 cupfuls 1" apart onto a greased baking sheet. Bake 15-18 minutes or until light brown. In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits. 1 biscuit equals 193 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 223 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein. Source: "Originally published as Lemon Blueberry Biscuits in Taste of Home June/July 1996" S(Internet Address): "http://www.tasteofhome.com/recipes/lemon-blueberry-biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 5g Fat (24.3% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 233mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. Serving Ideas : Great for breakfast or snack during the day. --------------- MESSAGE bread-bakers.v116.n024.4 --------------- From: Reggie Dwork Subject: Bread Machine Sunflower Rye Bread Date: Sat, 02 Jul 2016 10:19:31 -0700 * Exported from MasterCook * Bread Machine Sunflower Rye Bread Recipe By :Donna Serving Size : 16 Preparation Time :0:10 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water -- (70-80F) 3 tablespoons instant nonfat dry milk powder 2 tablespoons honey 2 tablespoons molasses 2 tablespoons shortening 1 1/2 teaspoons salt 1/3 cup unsalted sunflower seeds 2 cups bread flour 1 1/3 cups whole wheat flour 1 cup rye flour 1 1/4 teaspoons active dry yeast This wholesome, rustic-looking loaf is crusty outside and moist inside. "I prefer to use unroasted, unsalted sunflower seeds without the shells, In bread machine pan, place all ingredients in order suggested by manufacturer. Select wheat 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 of flour if needed). Yield: 1 loaf, 16 slices (2 pounds). Editor's Note: If your bread machine does not have a wheat setting, follow the manufacturer's directions using the basic setting. Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe. Source: "Originally published as Sunflower Rye Bread in Quick Cooking September/October 1998, p32" S(Internet address): "http://www.tasteofhome.com/recipes/sunflower-rye-bread" T(Bake): "4:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 4g Fat (19.3% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 207mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n024.5 --------------- From: Reggie Dwork Subject: Bread Machine Amaranth Bread Date: Sun, 03 Jul 2016 15:02:52 -0700 * Exported from MasterCook * Bread Machine Amaranth Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 3 tablespoons Unsalted Butter -- melted, at room temperature 1 tablespoon Sugar 1 tablespoon Sea Salt 2 1/2 cups Organic Unbleached White All-Purpose Flour 1/2 cup Organic Amaranth Flour 1 1/2 tablespoons Active Dry Yeast Low Cal, Low Sugar, Organic, Soy Free. All ingredients should be at room temperature before starting. Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer's directions. Let loaf cool for 15 minutes before slicing. Source: "bobsredmill.com" S(Internet address): "http://www.bobsredmill.com/recipes/how-to-make/amaranth-bread-from-the-breadmachine/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 3g Fat (21.6% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 355mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Would make a wonderful sandwich --------------- MESSAGE bread-bakers.v116.n024.6 --------------- From: Reggie Dwork Subject: Ballymaloe Brown Yeast Bread Date: Wed, 06 Jul 2016 19:39:43 -0700 * Exported from MasterCook * Bread, Ballymaloe Brown Yeast Recipe By :Ballymaloe Cookery School Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups strong wholemeal flour -- (450 g), (stone-ground), See Note 1 1 teaspoon salt 1 teaspoon molasses -- or black treacle 4 teaspoons active dry yeast -- or 5 tsp 15 fluid oz water -- [scant 2 cups] (425ml), at blood heat 10 fluid oz water -- [1 1/4 cups] (275 ml) Sunflower oil Sesame seeds -- optional Note 1: OR 14 oz [3 1/2 cups] (400g) strong (stone-ground) wholemeal flour plus 2 oz [1/2 cup] (50g) strong white flour. Ireland Prep: 15 min Cook: 1 hr Total: 1 hr 15 min Yield:1 loaf When making Ballymaloe brown yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment. The yeast feeds on the sugar and produces bubbles of carbon dioxide which causes the bread to rise. Heat of over 122F/50C will kill yeast. Have the ingredients and equipment at blood heat. White or brown sugar, honey golden syrup, treacle or molasses may be used. Each will give a slightly different flavor to the bread. At Ballymaloe we use treacle. The dough rises more rapidly with 1 oz (25g) yeast than with 3/4 oz (20g) yeast. We use a stone ground wholemeal. Different flours produce breads of different textures and flavour. The amount of natural moisture in the flour varies according to atmospheric conditions. The quantity of water should be altered accordingly. The dough should be just too wet to knead - in fact it does not require kneading. The main ingredients - wholemeal flour, treacle and yeast are highly nutritious. Cook's Note: The ingredients should all be at room temperature. Preheat the oven to 450F/230C/gas mark 8. Mix the flour with the salt. In a small bowl or mixing cup, mix the treacle with 15 fluid oz [scant 2 cups] (425 ml) water and crumble in the yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. Grease a 5 by 8" (13 by 20 cm) loaf tin with sunflower oil. Meanwhile, check to see if the yeast is rising. After about 4 or 5 minutes it will have a creamy and slightly frothy appearance on top. When ready, stir and pour it, with all the remaining 10 fluid ounces [1 1/4 cups] (275 ml) water into the flour to make a loose, wet dough. The mixture should be too wet to knead. Put the mixture into the greased tin. Sprinkle the top of the loaves with sesame seeds, if you like. Put the tin in a warm place somewhere close to the cooker or near a radiator perhaps. Cover the tins with a tea towel to prevent a skin from forming. Just as the bread comes to the top of the tin, remove the tea towel and pop the loaves in the oven for 20 minutes, then turn the oven down to 400F/200C/gas mark 6 for another 40 to 50 minutes, or until it looks nicely browned and sound hollow when tapped. The bread will rise a little further in the oven. This is called "oven spring". If, however, the bread rises to the top of the tin before it goes into the oven it will continue to rise and flow over the edges. We usually remove the loaves from the tins about 10 minutes before the end of cooking and put them back into the oven to crisp all round, but if you like a softer crust there's no need to do this. Editor's Note: This website has an on-line conversion calculator for fresh/active dry/instant yeast: along with other information and converters: Source: "foodnetwork.com" S(Internet Address): "http://www.foodnetwork.com/recipes/ballymaloe-brown-yeast-bread-recipe.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 1g Fat (4.8% calories from fat); 7g Protein; 36g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 218mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n024 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved