Date: Mon, 15 Aug 2016 07:54:41 GMT -------------- BEGIN bread-bakers.v116.n029 -------------- 001 - Reggie Dwork Subject: Lime Muffins Date: Sun, 14 Aug 2016 00:12:50 -0700 * Exported from MasterCook * Muffins, Lime Recipe By :Robin Christmas Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Fruit Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1/4 cup milk 1/4 cup vegetable oil 3 tablespoons lime juice 1 1/2 teaspoons grated lime peel 1/4 slice lime -- thinly sliced on top In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil, lime juice and peel. Stir wet ingredients into dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400F for 18-20 min or until a toothpick comes out clean. Cool for 5 min before removing from pan to a wire rack. Yield: 1 dozen delicious muffins Source: "Best Of Country Breads Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 5g Fat (21.2% calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n029.2 --------------- From: Reggie Dwork Subject: Green Chili Cornbread Date: Sun, 14 Aug 2016 00:15:36 -0700 * Exported from MasterCook * Cornbread, Green Chili Recipe By :Ginny McMeans Serving Size : 6 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1 cup whole wheat pastry flour 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 6 ounce vegan sour cream 1/4 cup canola oil 1/2 cup soy milk 1 small can diced green chilis -- (4 oz.) mild Lightly oil a 9" x 9" square pan. Set aside. Preheat the oven to 400F. Add all of the ingredients to a large bowl. Mix well but just until blended. Pour into the prepared pan. Bake at 400F for 25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Slice and serve. TO FREEZE: After the cornbread has cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/ They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds. Servings: 6 - 8 Source: "veganinthefreezer.com" S(Internet Address): "http://veganinthefreezer.com/2013/01/02/green-chili-cornbread/" Start to Finish Time: "0:40" T(Cook Time): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 16g Fat (46.7% calories from fat); 6g Protein; 36g Carbohydrate; 5g Dietary Fiber; 13mg Cholesterol; 746mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n029.3 --------------- From: Reggie Dwork Subject: Bread Machine Whole Wheat Seed Bread Date: Sun, 14 Aug 2016 00:27:11 -0700 * Exported from MasterCook * Bread Machine Whole Wheat Seed Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 lb loaf:) 3/4 cup water -- (1C) 1 TBSP butter or magarine -- (2T) 3/4 tsp salt -- (1t) 1 cup Bread Flour -- (1/2C plus 1/2C) 1 cup Whole Wheat flour -- (1C plus 1/2C) 2 TBSP flax seeds -- (3T) 2 tsp poppy seeds -- (1T) 3 TBSP nonfat dry milk powder -- (1/4C) 1 TBSP sugar -- (4t) 1 tsp Quick Rise Yeast -- plus, 1/2 tsp Quick Rise Yeast -- (2t) Have liquid ingredients at 80F and all others at room temperature. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Add ingredients to bread machine pan in the order suggested by manufacturer. Set machine to whole wheat/whole grain bread cycle; medium/normal color setting. When complete, remove bread from pan. Cool on wire rack. Makes 1 loaf * Baker's note: For great garlic bread, mince a few cloves of garlic and combine with 1/2 cup (125 mL) butter. Spread some on a slice of bread and grill until lightly browned. Source: "redstaryeast.com" S(Internet Address): "http://redstaryeast.com/whole-wheat-seed-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 3g Fat (18.1% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 226mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n029.4 --------------- From: Reggie Dwork Subject: Vidalia Onion Bread Date: Sun, 14 Aug 2016 00:34:09 -0700 * Exported from MasterCook * Bread, Vidalia Onion Recipe By :Marcy Goldman & Yvan Huneault Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 3 1/2 cups warm water 2 tablespoons instant yeast 2 tablespoons sugar 2 1/2 teaspoons salt 1/4 cup vegetable oil 5 cups bread flour -- to 6C Filling: 2 tablespoons vegetable oil 1 1/2 pounds Vidalia onions -- diced, or other sweet white onions (4C) 1/4 teaspoon salt 1 tablespoon poppy seeds 1 egg -- lightly beaten nonstick cooking spray -- or butter-flavored Bread and onions are a good combination of flavors. This onion bread, baked in a round pan, is chock-full of onions, fragrances, and good looks. A wedge of this loaf with Swiss cheese, Dijon mustard, and pastrami or smoked turkey is heavenly. Spray a 9-10" springform pan with nonstick cooking spray. Line a baking sheet with parchment paper. Set aside. For the dough, hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2-3 min. to dissolve the yeast. Stir in the sugar, salt, egg, oil, and 5C of the flour. Mix to make a soft mass. Knead with the dough hook on the lowest speed of the mixer for 8-10 min, gradually adding more flour as required to form an elastic dough. Turn the dough out onto a lightly floured surface and form it into a ball. Place the dough in a lightly greased bowl. Place the bowl in a lg plastic bag, close the bag loosely, and let the dough rise for 30-45 min, or until almost double. Meanwhile, make the filling. In a sm saucepan, heat the oil over low heat and saute the onions for 3-5 min, or until soft. Transfer the onions to a bowl and toss with the salt and poppy seeds. Set aside. Gently deflate the dough. Turnout onto a lighty floured surface and roll out into a round about 12" in diameter. Let the dough rest for 1-3 min or until it retracts as you are doing this. Press the onions into the dough. Fold the dough in half to cover the onions. Cut it with a sharp knife into 16 equal hunks. Arrnge the dough pieces in the prepared pan. Brush the tops with the beaten egg. Return the pan to the lg plastic bag, close the bag loosely, and let rise for 30-45 min, or until almost doubled in bulk. Preheat the oven to 350F. Place the pan on the prepared baking sheet and bake for 40-45 in, or until well browned. Let cool in the pan on a wire rack for 10 min before removing the sides of the pan. Source: "The Best of Better Baking.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 5g Fat (25.1% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 300mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n029.5 --------------- From: sylvia baggett Subject: Pain Nord Africain au Coriandre (North African Coriander Bread) Date: Sat, 13 Aug 2016 16:03:14 -0400 Really enjoy this bread list; thanks to Reggie for maintaining it! Here's a recipe our family likes and which list members may as well. Pain Nord Africain au Coriandre (North African Coriander Bread) From Bernard Clayton's New Complete Book of Breads, Revised & Expanded Three medium or two large loaves. Ingredients 2 cups milk 6 tablespoons butter 1/2 cup honey 7 cups bread or all-purpose flour, approx. 2 packages dry yeast 2 teaspoons salt 4 teaspoons ground coriander 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 2 eggs 1 tablespoon grated orange or lemon peel Baking pans: 3 medium (8.5x4.5in) or 2 large (9x5") loaf pans, greased or Teflon. Prep: In a saucepan pour the milk and add the butter and honey. Place over low heat for 5 or 6 minutes to take the chill off the milk and soften the butter (about 125F). Measure 3 cups flour in a mixing or mixer bowl and add the dry ingredients. Stir them together well. Pour the milk mixture into the flour, add the eggs and citrus peel, and beat by hand 200 strokes or for 3 minutes with the flat beater in a mixer. Add flour, 1/2 cup at a time, until the dough is a shaggy mess. While it may still be sticky, turn the dough onto a floured work surface and begin kneading. If sticky, add sprinkles of flour. Knead with a strong push-turn-fold motion until the dough is elastic and smooth, about 8 to 10 min. If using a mixer, knead with the dough hook for 10 min. The dough should clean the sides of the bowl. If the dough sticks to the bowl, add sprinkles of flour. Soon it will become a compact ball. Dough can also be made in a food processor. Heat the butter mixture as above. Attach the plastic dough blade. Pour 3 cups flour into the work bowl and add all of the dry ingredients. Pulse to mix. Add the eggs and citrus peel. Pour the butter-milk-honey mixture into the bowl. Turn on for 30 sec before adding flour, 1/4 cup at a time, through the feed tube. The dough mass will begin to clean the sides of the bowl and ride on the top of the blade. With the machine running, knead for 45 sec. Turn the dough out of the mixer or processor bowl to check consistency by hand. The dough should be smooth and elastic. Grease the bowl. Place the dough back in the bowl and cover tightly with plastic wrap. Leave at room temperature to double in volume, about 50 min. (If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising time by half. Punch down the dough and divide into 2 or 3 pieces, according to the pans being used. Make into balls and leave under a cloth to rest for 10 min before shaping into loaves. Press each ball into a flat oval, fold lengthwise, and pinch the seam together. Tuck in the ends to fit the pan and drop the dough into place. Press down with your fingers to flatten the dough and push it into the corners. Cover the pans and leave at room temperature for the dough to rise about 1" above the sides of the pans, about 40 min. Preheat the oven to 375F for 20 min before baking. If desired, cut a tic-tac-toe or a diagonal pattern on the top of the loaves to give them your personal touch. Place on the lower shelf of the oven and bake until a golden brown, about 35 min. Turn out a loaf and tap on the bottom with a forefinger. If there's a hard, hollow sound, the bread is done. If using a convection oven, reduce heat 50F. Place the loaves on the lower shelf. If the oven is too small for all the loaves at once, place the second or third loaf, covered, in the refrigerator until it can be baked. The bread will be done when it is a golden brown, about 25 min). Turn the loaves onto a metal rack to cool -- and enjoy the wonderful aroma before slicing. --------------- END bread-bakers.v116.n029 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved