Date: Mon, 10 Apr 2017 22:41:56 +0000 --------------- BEGIN bread-bakers.v117.n014 --------------- 01. Bubble Bread (Reggie Dwork) 02. Low-Fat Banana Bread (Reggie Dwork) 03. Old-Fashioned Corn Muffins (Reggie Dwork) 04. Ultimate Banana Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n014.1 --------------- Date: Mon, 10 Apr 2017 15:12:32 -0700 From: Reggie Dwork Subject: Bubble Bread * Exported from MasterCook * Bread, Bubble Bread Loaf Recipe By :My Great Recipes (Recipe Card Set circa 1986) Serving Size : 8 Preparation Time :1:30 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 cup warm water 1 cup milk, 1% lowfat -- scalded 1 tablespoon sugar 1 tablespoon butter or margarine -- plus more melted for dipping 2 teaspoons salt 4 cups all-purpose flour 1 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley Combine yeast and warm water in large bowl. Let stand 5 minutes. In a saucepan, combine milk, sugar, butter and salt. Heat until butter melts. Stir into yeast mixture. Add 1 cup of the flour. Beat until dough is elastic. Gradually stir in about 2 1/2 cups more flour or until a stiff dough is formed. On a lightly floured surface, knead dough for 15 minutes. Place in greased bowl, turning once. Cover and let rise 1 hour in warm place until doubled. Punch down. Divide dough in half. Cut 1 half into 8 pieces. Shape each piece into a ball. Dip each ball into melted butter. Place balls side by side in 2 rows in greased 9 by 5" loaf pan. Sprinkle with herbs. Repeat with remaining dough in another loaf pan. Cover and let rise in warm place 45 minutes longer. Bake at 350F for 45-55 minutes or until golden brown. Remove from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 2g Fat (8.5% calories from fat); 8g Protein; 51g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 566mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : You may use your favorite herbs in the quantities given. Message From jaclyn@itexas.net (Jack Dickson) to The TNT Recipes List. --------------- MESSAGE bread-bakers.v117.n014.2 --------------- Date: Mon, 10 Apr 2017 15:14:24 -0700 From: Reggie Dwork Subject: Low-Fat Banana Bread * Exported from MasterCook * Bread, Banana, Low-Fat Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large bananas -- ripe, do not peel 2 large eggs 2 teaspoons vanilla extract 1 3/4 cups all-purpose flour -- unbleached 1/2 cup sugar 2 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon vegetable oil 2 ounces fat-free cream cheese -- cut into 4 pieces and chilled Adjust an oven rack to the middle position and heat the oven to 325F. Bake unpeeled bananas on a rimmed baking sheet until the skins are completely black, about 20 minutes. (Do not turn off the oven.) Cool bananas completely, peel, and mash them with a potato masher until smooth. Measure out and reserve 1 1/2 cups mashed bananas and discard any excess. Adding more than 1 1/2 cups banana will result in a dense, gummy loaf Grease a 9 by 5" loaf pan. Whisk the eggs and vanilla together in a small bowl and set aside. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together with a handheld mixer on medium-low speed until combined. Add the oil and cream cheese, 1 piece at a time, and mix until only pea-size pieces of the cream cheese remain, about 1 minute. Slowly beat in the egg mixture, then add the mashed bananas and beat until incorporated, about 30 seconds. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 50 to 60 minutes, rotating the pan halfway through. Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack and let cool for 1 hour before serving. (The bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.) Description: "We wanted to reduce the amount of sugar, so we sweetened the deal by caramelizing bananas." Source: "Cook's Country, October/November 2007" Yield: "1 9x5" loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 4g Fat (12.9% calories from fat); 6g Protein; 48g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 364mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n014.3 --------------- Date: Mon, 10 Apr 2017 15:15:59 -0700 From: Reggie Dwork Subject: Old-Fashioned Corn Muffins * Exported from MasterCook * Muffins, Old-Fashioned Corn Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lowfat 1% milk -- or whole milk, heated to 110F 4 tablespoons unsalted butter -- melted and cooled slightly 1 1/2 teaspoons instant yeast 1 large egg 1 3/4 cups all-purpose flour 1 cup cornmeal -- NOTES: 1/4 cup packed light brown sugar 1 teaspoon salt The Test Kitchen recommends Quaker's finely ground yellow cornmeal. On day two, these muffins make delicious toast: Halve butter and brown-buttered side down - in a frying pan over med side down - in a frying pan over med heat. Lowfat is OK, but don't use skim milk here. Warm oven. Adjust oven rack to middle position and heat oven to 200F. When oven reaches 200F, turn it off. Grease 12 muffin tins Mix batter. Whisk milk, butter, and yeast in large liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with paddle attachment, mix 1/2 c flour, cornmeal, brown sugar, and salt until combined. With mixer on low, add milk mixture in a steady stream and mix until dough comes together, about 1 min. Gradually add remaining flour until incorporated. Increase speed to med-high and beat until batter is thick and elastic about 3 min. Let rise. Using greased 1/4 c measure, transfer batter to muffin cups. Cover loosely with greased plastic wrap and place in turned-off oven until butter reaches rims of muffin cups, about 1 hr. Bake muffins. Remove muffin tin from oven and heat oven to 375F. Discard plastic and bake muffins until golden brown 15 - 20 min, then turn out onto wire rack. Serve. (Muffins can be stored in airtight container at room temp for 3 days.) Make Ahead: Filled muffin tin can be refrigerated, covered, for 24 hrs. Let batter sit at room temp for 1 hr before proceeding with Step 4. Source: "Cook's Country, Aug/Sept 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 5g Fat (25.0% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 197mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2010 --------------- MESSAGE bread-bakers.v117.n014.4 --------------- Date: Mon, 10 Apr 2017 15:19:12 -0700 From: Reggie Dwork Subject: Ultimate Banana Bread * Exported from MasterCook * Bread, Ultimate Banana Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 3/4 ounces unbleached flour -- 1 3/4 cups 1 teaspoon baking soda 1/2 teaspoon salt 2 1/4 pounds bananas -- very ripe, 6 bananas 8 Tablespoons unsalted butter -- melted, cooled slightly - 1 stick 2 large eggs 5 1/4 ounces light brown sugar -- 3/4 cup packed 1 teaspoon vanilla extract 1/2 cup walnuts -- toasted coarsely chopped, optional 2 teaspoons sugar -- granulated We added banana flavor without introducing too much moisture to our banana bread recipe by microwaving the fruit and draining it. We then simmered the banana liquid in a saucepan until it reduced and incorporated it into the batter. We used brown sugar instead of granulated and swapped out oil for the nutty richness of butter. Toasted walnuts gave our banana bread recipe a pleasing crunch, and a sixth banana sliced thin and caramelized on top of the loaf gave our banana bread an enticingly crisp, crunchy top. Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen's preferred loaf pan measures 8 1/2 by 4 1/2 inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have 1/2 to 3/4 cup liquid). Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into 1/4-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1 1/2-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature. Source: "Cook's Illustrated, July/August 2010" S(Internet address): "https://www.cooksillustrated.com/recipes/6067-ultimate-banana-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 9g Fat (36.0% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 159mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0410 --------------- END bread-bakers.v117.n014 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved