Date: Mon, 13 Mar 2017 11:23:38 +0000 --------------- BEGIN bread-bakers.v117.n010 --------------- 01. Hot Water Cornbread (Reggie Dwork) 02. Sesame and Poppy Seed Crackers (Reggie Dwork) 03. Almond Banana Chocolate Muffins (Reggie Dwork) 04. Easter Bird's Nest Bread (Reggie Dwork) 05. Crusty Greek Country Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n010.1 --------------- Date: Sun, 12 Mar 2017 14:23:41 -0700 From: Reggie Dwork Subject: Hot Water Cornbread * Exported from MasterCook * Cornbread, Hot Water Recipe By : Serving Size : 3 Preparation Time :0:15 Categories : Breads/Muffins/Rolls Grains Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cornmeal 3 tablespoons flour 1 teaspoon salt 1 tablespoon sugar 2 teaspoons baking powder 1 1/4 cups hot water 1/4 cup vegetable oil -- to 1/2C In a medium sized bowl add your dry ingredients. In a medium iron or heavy skillet add your oil and heat or medium heat until hot. Add hot water 1/2 cup at a time and mix making sure that it it is wet. Form into patties and place in hot oil and brown on each side about 3 - 5 minutes. Remove from skillet and place on paper towels until ready to serve. Serves 2 - 3 Source: "justapinch.com" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 299 Calories; 1g Fat (3.7% calories from fat); 7g Protein; 64g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1041mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Other Carbohydrates. Serving Ideas : Delicious with beans, greens, cabbage NOTES : 2013 - 1007 --------------- MESSAGE bread-bakers.v117.n010.2 --------------- Date: Sun, 12 Mar 2017 15:12:22 -0700 From: Reggie Dwork Subject: Sesame and Poppy Seed Crackers * Exported from MasterCook * Crackers, Sesame and Poppy Seed Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Food Processor Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 8 tablespoons unsalted butter -- (1 stick), cut into sm pieces and chilled 1 cup plain yogurt 3/4 cup sesame seeds -- toasted 1/3 cup poppy seeds 2 large eggs 1 tablespoon sugar Homemade crackers are easy to make, and the resulting crisps can host almost any cheese, from a semisoft or soft ripened like Brie to a semihard one like goat's milk Cheddar. Prepare the dough: Preheat oven to 350F. Pulse together flour, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Add the butter and pulse until the mixture resembles coarse meal. Transfer the flour mixture to a large bowl and add the yogurt, 1/2 c sesame seeds, and poppy seeds. Stir just until the ingredients are incorporated. Divide the dough into quarters, wrap in plastic wrap, and chill for 10 min. Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside. Lightly beat the eggs and sugar together in a sm bowl until the sugar dissolves and set aside. Roll the dough out on a lightly floured surface to a 10" by 16" rectangle about a 1/4" thick. Brush the dough with the egg wash and sprinkle evenly with the 5" rectangles and bake on the prepared baking sheet until browned - about 25 min. Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve for up to 1 week. Per Cracker: cal 106, pro 2.8g, fat 5.9g, carb 10.9g, fiber .9g, sod 173mg Source: "Country Living, Sept 2002" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 6g Fat (49.2% calories from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 173mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2001 - 0129 --------------- MESSAGE bread-bakers.v117.n010.3 --------------- Date: Sun, 12 Mar 2017 15:20:16 -0700 From: Reggie Dwork Subject: Almond Banana Chocolate Muffins * Exported from MasterCook * Muffins, Almond Banana Chocolate Recipe By :Almond Board of California Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces banana quick bread and muffin mix -- such as the Pillsbury® brand 1 cup water 2 eggs 1/4 cup vegetable oil 1/4 cup cinnamon-flavored applesauce 1 medium banana -- diced 1 cup sliced California Almonds -- divided 3/4 cup semisweet chocolate chips -- or chopped dark chocolate These quick banana muffins have chocolate chips and a crunchy topping of California Almonds. Preheat oven to 400F. Prepare a muffin tin with paper liners. Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds. Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days. Amount Per Serving Calories: 292 | Total Fat: 13.7g | Cholesterol: 35mg Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 15g Fat (66.9% calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2015 - 0327 --------------- MESSAGE bread-bakers.v117.n010.4 --------------- Date: Sun, 12 Mar 2017 15:42:19 -0700 From: Reggie Dwork Subject: Easter Bird's Nest Bread * Exported from MasterCook * Bread, Easter Bird's Nest Recipe By :Dorese Serving Size : 16 Preparation Time :0:35 Categories : Bread Bread-Bakers Mailing List Holidays Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast 1 cup lukewarm water 2 tablespoons white sugar 1 1/2 cups all-purpose flour 3/4 cup shortening 1 cup white sugar 1 1/2 teaspoons salt 3 eggs 1 egg white 4 teaspoons grated lemon zest 2 tablespoons lemon juice 3 1/4 cups all-purpose flour 6 eggs -- in the shell, dyed if desired 1 tablespoon heavy cream 2 tablespoons multicolored candy sprinkles 1 beaten egg yolk Easter Original recipe makes 2 braided rings This decorative, tasty bread looks like a bird's nest when finished. Use raw eggs that you've colored to put in the center. They cook right along with the bread! This is a favorite in my family, and we have it for breakfast every Easter Sunday with the eggs we've colored. This Easter bread is especially tasty because it has a faint hint of lemon in it. My favorite way to eat it is warmed up, with butter spread on top. Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour. Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18" long. Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes. Preheat oven to 350F (175C). Beat egg yolk together with 1 tablespoon heavy cream; set aside. Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes. Cool on a rack completely. Source: "allreccipes.com" S(Internet address): "http://allrecipes.com/Recipe/Easter-Birds-Nest-Bread/" Yield: "2 braided rings" Start to Finish Time: "4:15" T(cook): "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 12g Fat (34.7% calories from fat); 6g Protein; 43g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 219mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. Serving Ideas : Makes a nice edible center piece for your table. A good way to eat it is warmed up, with butter spread on top of each slice. NOTES : 2014 - 0403 --------------- MESSAGE bread-bakers.v117.n010.5 --------------- Date: Sun, 12 Mar 2017 15:55:01 -0700 From: Reggie Dwork Subject: Crusty Greek Country Bread * Exported from MasterCook * Bread, Crusty Greek Country (Horiatiko Psomi) Recipe By :Nancy Gaifyllia Serving Size : 16 Preparation Time :3:20 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce fresh yeast -- or 2 tablespoons of dry yeast 1/2 cup lukewarm water -- (4 fl.oz) 1/2 cup flour -- (62g), (whatever type used for bread) 8 cups bread flour -- (1 kilo / 2 1/5 lb), (whole wheat, barley, white, corn, or other) 1 tablespoon salt 2 1/2 cups lukewarm water -- (20 fl.oz) 2 tablespoons milk 2 tablespoons olive oil 2 tablespoons honey Greek In villages around Greece, this classic bread is still baked in outdoor wood-burning ovens. This bread is more dense than other types of bread (the loaf at right measures about 13" across and weighs a little more than 2 lb) and can be made with a variety of flours or a combination of more than one. If you have your own sourdough starter, use 1/2 lb (slightly less than one cup for most starters) in place of the yeast in the recipe. In a small bowl, dissolve the yeast in lukewarm water. Slowly add the 1/2 cup of flour and mix until all lumps of flour have dissolved, to form a thick liquid. Allow to rise about 15-20 minutes. Note: If using sourdough starter, omit this step, and make a sponge with 1/2 pound of starter, the 1/2 cup of lukewarm water, and 1/2 cup of flour. Set aside to rise for 2 hours. Sift the remaining flour with the salt, put in a large mixing bowl, and make a well in the center. Add oil, honey, milk, yeast mixture (or sourdough starter), and 2 cups of the water in the well. Pulling in the flour slowly, mix with hands until it's a cohesive mass. (If more water is needed, add in small amounts from the remaining 1/2 cup.) Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to the hands. Place the dough in a lightly oiled mixing bowl and roll until all sides of the dough are lightly oiled. Cover the bowl with 3 dishtowels: one dry, one dampened with warm water (wet towel and wring out), and the other dry. Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours. Punch down and knead for 5-6 minutes on a floured surface. Divide the dough into the number of loaves you want to make (this works well in 3-4 loaves), and form into round or oblong or baguette shaped loaves. Place several inches apart on ungreased cookie sheets and cover with 3 clean dishtowels (the middle one damp). In a warm place, allow the loaves to rise for 1 hour. Preheat oven to 450F (220C). Note: The baking temperature has been adjusted down as the writers oven runs hot. For a thicker crust, score the tops of the loaves in 3 or 4 places. Otherwise, bake as is on the rack just below the middle of the oven for 30-35 minutes until browned. When tapped on the bottom, bread will sound hollow. When the loaves are done, remove from oven and cool on racks. Notes: Use a good "strong" flour - i.e., hard flour, also known as bread flour. If the honey you're using is very thick, place the jar in a saucepan containing 1" of water and warm. No honey on hand, or don't care for it? Leave it out. Source: "greekfood.about.com" S(Internet Address): "http://greekfood.about.com/od/greekbreadspitas/r/horiatikopsomi.htm" Start to Finish Time: "3:50" T(Cook Time): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 3g Fat (9.4% calories from fat); 9g Protein; 56g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 404mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0328 --------------- END bread-bakers.v117.n010 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved