Date: Mon, 29 Aug 2016 05:20:25 GMT -------------- BEGIN bread-bakers.v116.n031 -------------- 001 - Cheryl Cox Subject: I tried something new (Amish Bread Loaf) Date: Sat, 20 Aug 2016 06:50:33 -0500 I make my own homemade Greek yogurt. There's so much whey left that I really hated dumping it down the drain. It's full of protein and 'good for you' stuff. I read a suggestion that it could be used in breads or soups. I used it for all of the liquid in a bread recipe the other day, fully expecting to throw it out. WOW! The bread was excellent! It rose higher than ever before, and was softer than any I'd ever baked! Here's the recipe I used, along with my changes: Amish Bread Loaf 2 c. Warm water (I used my whey) 2/3 c. Sugar 2 pkts yeast (no instant.. I used 2 Tbsp. Bulk yeast from Sam's) 1 tsp. Salt 1/4 c. Vegetable oil (I used soft butter) 5 1/2 c. Flour I cheated. I dumped the liquid into my bread machine pan and then the flour, topped off with all the other ingredients. I ran my machine on the 'quick dough' setting. Then I removed it and let it rise in a greased bowl until doubled, covered with a greased lid. I put it into 2 greased loaf pans and let it rise for 30 minutes. Bake it for 30 minutes or until the top is nicely browned. Let it sit in the pans for 15-20 minutes before releasing it. Enjoy! Cheryl Cox --------------- MESSAGE bread-bakers.v116.n031.2 --------------- From: Reggie Dwork Subject: Garlic Herb Baked Pretzels Date: Sun, 21 Aug 2016 16:43:46 -0700 * Exported from MasterCook * Pretzels, Garlic Herb Baked Recipe By :Emily Caruso Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Pretzels: 2 1/2 teaspoons garlic powder -- plus more for topping 1 teaspoon onion powder 1 teaspoon parsey flakes 1/2 teaspoon dried dill 1/2 teaspoon black pepper 1/2 teaspoon oregano 1 1/2 cups warm water -- about 110F 1 tablespoon granulated sugar 2 teaspoons kosher salt 2 1/4 teaspoons active dry yeast 22 ounces all-purpose flour 4 tablespoons unsalted butter -- melted nonstick baking spray -- like Pam vegetable oil -- for rolling 3/4 cup baking soda 1 egg yolk sea salt -- for sprinkling About the Perfect Pretzel Mat: My favorite addition to this method, however, is the use of my Silpat(r) Perfect Pretzel mats. Are you familiar with Silpat(R) mats? They are an incredibly easy to use, clean, and care for mats that allow you to bake and cook just about anything and have fast clean up. Ever since starting to my Silpat(r) mats, I have cut down on my use of parchment paper which is great on my wallet and the planet. Woo hoo! Using their Perfect Pretzel Mat in this recipe is very convenient because forming a pretzel can get a little tricky. Having the little pretzel outlines not only helps you to shape the pretzel, but it spaces them perfectly so your pretzels don't stick together when they bake up to a puffed, golden brown. Prep: 15 min Cook: 25 min Rising: 1 hour Total Time: 1:40 Mix together garlic powder, onion powder, parsley flakes, dill weed, black pepper, and oregano in a small bowl and set aside. Place water in a medium size bowl and add sugar and salt. Stir. Sprinkle yeast on top of water and let set until yeast becomes foamy; about 5 minutes. Add flour to the bowl of an electric mixer. Add reserved garlic herb mixture, yeast mixture and butter. Mix on low using the dough hook attachment until ingredients are just combined. Increase speed to medium high and allow mix for about 4-5 minutes,. At this point, the dough should have pulled away from the sides of the mixer bowl and formed one large ball. Watch mixer carefully as the movement from the hook can move your mixer across the counter. Remove dough ball from bowl and lightly spray bowl with non-stick spray. Return dough to the bowl, cover with a towel and place in a warm, draft free spot for 55-60 minutes. Dough will have just about doubled in size. Preheat oven to 450F. Lightly oil a work surface. Line two half sheet pans with Silpat Perfect Pretzel mats and set aside Using a knife, divide dough into 8 equal pieces. Roll each piece of dough to about a 20" length rope. If using - the pretzel guides on the Silpat Perfect Pretzel Mat to form your pretzels. Repeat with remaining dough. Fill a wide, straight sided sauce pan with water and add baking soda. Bring to a boil. Place pretzels, 1 or 2 at a time, in the pan and boil for about 30-45 seconds. Use a wide skimmer/strainer to transfer pretzels to and from the boiling water. Replace pretzels onto baking mats. Whisk egg yolk with 2 tablespoons of water and brush onto tops of pretzels. Sprinkle with pretzel salt and additional garlic powder. Bake for 14-15 minutes, rotating sheets halfway through baking time. Remove from oven and allow to cool slightly on a wire rack before serving. S(Internet address): "http://www.yummly.com/recipe/external/Garlic-Herb-Baked-Pretzels-with-Cider-Cheese-Dip-1306117" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 356 Calories; 7g Fat (18.5% calories from fat); 9g Protein; 63g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 6139mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. Serving Ideas : Great to snack on while watching the football games or any time you want a pretzel. --------------- MESSAGE bread-bakers.v116.n031.3 --------------- From: Reggie Dwork Subject: Bread Machine Julia Child's Buttermilk Bread Date: Sun, 21 Aug 2016 18:10:35 -0700 * Exported from MasterCook * Bread Machine Julia Child's Buttermilk Bread Recipe By :Julia Child Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast -- or bread machine yeast 3 tablespoons powdered buttermilk 1 teaspoon salt 3 cups bread flour -- or all-purpose flour 3 tablespoons pure maple syrup 1 tablespoon unsalted butter -- room temp 1 cup water -- room temp The recipe comes from the book Baking with Julia: Savor the Joys of Baking with America's Best Bakers (affiliate link) based on the PBS series. Put the ingredients into the bread machine in the order given, or in the order recommended by the manufacturer if different. Set machine for "White Bread" and press start. After completion of the dough cycle allow dough to rise until doubled in bulk (about 45 minutes). Remove from the bread machine pan and shape into rolls or put in greased 9 x 5" bread pan. Let rise until doubled again, 40-60 minutes. (OR you can bake it right in the bread machine.) Preheat oven to 425F. Place the loaf in the oven and immediately reduce to 375F. Bake 35-45 minutes until brown. Source: "The recipe comes from the book Baking with Julia: Savor the Joys of Baking with America's Best Bakers (affiliate link) based on the PBS series." S(Internet address): "http://www.yummly.com/recipe/external/Julia-Childs-Bread-Machine-Buttermilk-Bread-1834374" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 1g Fat (9.8% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n031.4 --------------- From: Reggie Dwork Subject: Correction to Yeasted Cornbread Date: Sun, 21 Aug 2016 18:19:41 -0700 Thank you Bev in TX for catching my typos ... The milk should be 'scalded', not 'dcslef'. If you are short on time, omit the 'bowl' rise, not the 'bread' rise. Here is the corrected recipe (archive copy v116.n030.2 is corrected) * Exported from MasterCook * Cornbread, Yeasted Recipe By :Susan Jane Cheney Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1 1/2 teaspoons active dry yeast 1 cup whole wheat bread flour 1 cup milk -- or unsweetened soymilk, scalded 2 tablespoons maple syrup 1/2 teaspoon sea salt 2 tablespoons sesame oil -- corn or other vegetable oil 1 egg 1 cup cornmeal 1/4 cup whole wheat pastry flour This yeasted cornbread has a different texture than its chemically leavened cousins and it keeps better. Notes: Omit the bowl rise if you are short on time. The egg is optional; substitute 2-4T of additional liquid. Prep Time: 15-20 min Rising: 2 hrs Bake: 30 min Yield: one 8" square or 9" round bread Heat the water and cool it to lukewarm. Add the yeast and a teaspoon of the bread flour, cover, and set it in a warm spot to proof. In a med-sized bowl, combine the hot milk, syrup, salt and oil; set it aside until lukewarm. Beat in the egg. Sift together the cornmeal and bread and pastry flours. Add the proofed yeast to the milk mixture and stir well. Vigorously stir in the dry mixture. Cover and set it in a draft-free spot for about an hour, or until a sponge develops. Grease an 8" square or 9" round pan. Stir down the sponge and spread it evenly in the pan. Cover it for about 45 min, until the batter rises in the pan. Preheat the oven to 350F. Bake the bread for 30 min, or until it has browned and a tester inserted in the center comes out clean. Serve the cornbread warm or at room temp. Source: "Breadtime Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 6g Fat (24.5% calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Serving Ideas : Serve it with chili or soups. --------------- MESSAGE bread-bakers.v116.n031.5 --------------- From: Reggie Dwork Subject: Dried Plum With Walnuts Quick Bread Date: Mon, 22 Aug 2016 10:14:29 -0700 There are so many wonderful tasty plums out right now. If you have a dehdrator use it for this recipe. * Exported from MasterCook * Bread, Dried Plum With Walnuts Quick Recipe By :Cuisine At Home Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Breakfast Desserts Fruit Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Soak: 1 1/2 cups diced dried plums 1 cup boiling water 1 teaspoon baking soda Whisk: 1 2/3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 tablespoon ground nutmeg 1 cup packed brown sugar 2 eggs -- beaten 1/4 cup canola oil 1 teaspoon vanilla extract 1 cup chopped walnuts -- toasted Total Time to maqke: 1 1/2 hrs. Preheat the oven to 350F with rack in center position. Coat a 9x5" loaf pan with nonstick spray. Soak plums in boiling water with baking soda, 15 min. Whisk together the flour, salt, baking powder, and nutmeg. Whisk together brown sugar, eggs, oil, and vanilla in a large bowl; stir in plum mixture, walnuts, and flour mixture until blended. Pour batter into prepared pan; bake until a toothpick inserted in the center comes out clean, 55-65 min. Cool brad in pan on rack 5-10 min before removing. Per serving: Calories 278, Total Fat 12g, Pro 5g, Carb 41g, Sod 244mg, Fiber 2g - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 12g Fat (39.1% calories from fat); 6g Protein; 35g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v116.n031 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved