Date: Mon, 24 Apr 2017 06:13:31 +0000 --------------- BEGIN bread-bakers.v117.n016 --------------- 01. Classic Banana Bread (Reggie Dwork) 02. Swedish Limpa Rolls (Reggie Dwork) 03. silicone steam bread baker (Michele Kreitman) 04. Apple Pie Bread (Reggie Dwork) 05. Cheese Scones (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n016.1 --------------- Date: Mon, 17 Apr 2017 20:12:11 -0700 From: Reggie Dwork Subject: Classic Banana Bread * Exported from MasterCook * Bread, Classic Banana Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/4 cup butter -- softened 2 large eggs 1 1/2 cups mashed ripe bananas -- (about 3 bananas) 1/3 cup plain lowfat yogurt 1 teaspoon vanilla extract cooking spray Preheat oven to 350F. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2" loaf pan coated with cooking spray. Bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 1 loaf, 14 servings (serving size: 1 slice) Description: "it's a great way to keep overripe fruit from going to waste." Source: "Cooking Light, SEPTEMBER 2003" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 4g Fat (20.8% calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n016.2 --------------- Date: Mon, 17 Apr 2017 20:15:38 -0700 From: Reggie Dwork Subject: Swedish Limpa Rolls * Exported from MasterCook * Rolls, Swedish Limpa Recipe By : Serving Size : 15 Preparation Time :0:45 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup warm water -- ((105 - 115F) 3/4 cup buttermilk 1/2 cup water 1/2 cup packed brown sugar 3 tablespoons molasses 2 teaspoons finely shredded orange peel 2 teaspoons anise seed -- crushed 2 teaspoons salt 1 egg 1 3/4 cups white whole wheat flour 1 cup rye flour 2 cups all-purpose flour -- to 2 1/2c nonstick cooking spray 1 egg white -- optional 1 tablespoon water -- optional anise seed -- optional In a lg bowl combine yeast and the 1/4 c warm water, stirring until yeast and the 1/4 c war, water, stirring until yeast dissolves. Let stand until mixture is bubbly. In a saucepan combine buttermilk, the 1/2 c water, the brown sugar, molasses, orange peel, the 2 tsp anise seeds, and the salt. Heat over low to med heat until sugar dissolves and mixture is just warm (120 - 130F), stirring occasionally. Using a wooden spoon, stir egg and white whole flour into yeast mixture. Add half of the buttermilk mixture; stir until combined. Stir in rye flour. Add remaining buttermilk mixture; stir well. Stir in as much of the all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 - 8 min total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until double in size (1 1/4 - 1 1/2 hr). Preheat oven to 375F. Lightly coat a large baking sheet with cooking spray; set aside. Punch dough down. Divide dough into 3 portions. Cover; let rest for 10 min. Divide each portion of dough into 5 pieces. Shape each piece into a ball-sized by pulling dough and pinching underneath (about 15 golf ball-size rolls). Place balls 2" apart on the prepared baking sheet. Cover; let rise in a warm place until nearly double in size (30 - 45 min). If desired in a small bowl combine egg white and the 1 T water. Brush egg white mixture over rolls. If desired sprinkle with additional aniseseeds. Bake in the preheated oven for 12 - 15 min or until golden. Cool on wire racks. Make 15 rolls Source: "Fall Baking, 2012" Start to Finish Time: "1:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 1g Fat (5.0% calories from fat); 6g Protein; 39g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 312mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n016.3 --------------- Date: Tue, 18 Apr 2017 10:46:12 -0400 From: "Michele Kreitman" Subject: silicone steam bread baker Does anyone have experience with a silicone bread baker? I stumbled on one on amazon called "Lekue Silicone Bread Maker" that claims to keep the steam inside while baking, yet the sides are partially open. I have a superstone cloche that I've used with good success for tartine style bread and I'm wondering if this would be a close second or a distant second in terms of results. Any thoughts or experience are appreciated. Thanks! --------------- MESSAGE bread-bakers.v117.n016.4 --------------- Date: Sun, 23 Apr 2017 22:56:14 -0700 From: Reggie Dwork Subject: Apple Pie Bread * Exported from MasterCook * Bread, Apple Pie Recipe By : Serving Size : 14 Preparation Time :0:35 Categories : Bread-Bakers Mailing List Breads Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 1 cup sugar 1/4 cup buttermilk -- or sour milk 2 teaspoons baking powder 2 eggs 1 teaspoon vanilla 2 cups all-purpose flour 1/2 teaspoon salt 2 cups shredded peeled apple -- about 4 med 1 cup chopped walnuts -- or pecans 1/2 cup raisins Struesal-Nut Topping 1/4 cup packed brown sugar 3 tablespoons all-purpose flour 3 tablespoons butter 1/3 cup chopped walnuts -- or pecans 1. Preheat oven to 350F. Grease the bottom and 1/2" up the sides of a 9x5x3" loaf pan; set aside. 2. In a lg bowl beat butter with an electric mixer on med to high speed for 30 sec. Beat in sugar until combined. Add eggs and vanilla; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apples, nuts, and raisins. 3. Spoon batter into prepared pan; spread evenly. Sprinkle Streusel-Nut Topping over batter. Bake for 60 - 65 min or until a wooden toothpick inserted near the center comes out clean. 4. Cool in pan on wire rack for 10 min. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings) Streusel-Nut Topping: In a small bowl and stir together 1/4 c packed brown sugar and 3 T butter until mixture resembles coarse crumbs. Stir in 1/3 c chopped walnuts or pecans. Test Kitchen Tip: To make 1/4 c sour milk, place 3/4 tsp lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 c total liquid; stir. Let mixture stand for 5 min before using. Source: "Fall Baking, 2012" S(Internet Address): "http://www.bhg.com/recipe/quickbreads/apple-pie-bread/" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 332 Calories; 17g Fat (44.2% calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 255mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n016.5 --------------- Date: Sun, 23 Apr 2017 23:04:41 -0700 From: Reggie Dwork Subject: Cheese Scones * Exported from MasterCook * Scones, Cheese Recipe By :Anne Mosher, Abbymoore Manor, Victoria, BC, Canada Serving Size : 10 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt teaspoon ground red pepper -- (cayenne) 1/3 cup cold butter -- cut into 1/2" cubes 1 1/2 cups Kraft shredded triple cheddar cheese 3 tablespoons grated Parmesan Cheese 2 eggs 1/3 cup milk Heat oven to 400F. Mix first 4 ingredients in lg bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese. Whisk eggs and milk until blended. Make well in center of flour mixture. Add egg mixture; stir with fork until mixture form stiff dough. Lightly knead dough just until it holds together. Pat or roll out to 1/2" thickness; cut into 3" rounds with floured biscuit cutter, rerolling scraps as nec to make 10 rounds. Place on parchment-covered baking sheet. Bake 15 - 17 min or until golden brown. Serve warm. Description: "These come out flaky and light according to the author." Source: "kraftfoods, Food and Family, 2012" Start to Finish Time: "0:32" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 241 Calories; 14g Fat (51.5% calories from fat); 9g Protein; 20g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 419mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v117.n016 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved