Date: Mon, 05 Jun 2017 02:45:31 +0000 --------------- BEGIN bread-bakers.v117.n022 --------------- 01. Bran Cereal Muffins, Amish Friendship Bread, Soft Wrap Bread (maybelle) 02. Fresh Pita Bread (Reggie Dwork) 03. Lemon-Chive Biscuits (Reggie Dwork) 04. Bread Machine Apple and Cornmeal Bread (Reggie Dwork) 05. Almost-Famous Rosemary Bread (Reggie Dwork) 06. Bird of Paradise Bread (Reggie Dwork) 07. Thanks for the good wishes (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n022.1 --------------- Date: Mon, 29 May 2017 07:04:12 -0700 From: maybelle Subject: Bran Cereal Muffins, Amish Friendship Bread, Soft Wrap Bread I haven't tried this recipe but plan to do so. * Exported from MasterCook * Bran Cereal Muffins Recipe By :Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsifted all-purpose flour 1/3 cup firmly packed light brown sugar 1 tablespoon calumet baking powder 1/2 teaspoon salt 2 1/2 cups post natural bran flakes 1 cup milk 1 egg 1/3 cup oil Mix flour with sugar, baking powder and salt. Combine cereal and milk in bowl and let stand for about 3 minutes, stir well. Add egg and oil; blend well. Add flour mixture to cereal mixture (batter will be thick). Spoon into greased muffin pans. Bake at 400 degrees for 25 minutes or until golden brown. Serve warm - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 7g Fat (66.5% calories from fat); 1g Protein; 7g Carbohydrate; 0g Dietary Fiber; 20mg Cholesterol; 107mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Amish Friendship Bread Recipe By :Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Starter Day 5: 1 Cup Milk 1 Cup Sugar 1 Cup Flour Day 10: 1 Cup Milk 1 Cup Sugar 1 Cup Flour To Remaining Batter Add: 2/3 Cup Oil 2 Cups Flour 1/2 Teaspoon Cinnamon 1/4 Teaspoon Salt 1 Cup Sugar 3 Eggs 1/2 Teaspoon Vanilla 1 1/4 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda DO NOT REFRIGERATE DAY 1 -- DO NOTHING DAY 2,3,4 ---STIR DAY 5 -- Put in large bowl and add ingredients and stir well. DAYS 6,7,8,9 --STIR DAY 10 -- Add ingredients. Stir well and pour 1 cup into each of 3 containers. Give to friends with a copy of directions. TO REMAINING BATTER: Mix ingredients together. You can add raisins, apple, bananas, nuts, dates, chocolate chips, pineapple or whatever you like. Pour into 2 well greased and sugared loaf pans and bake at 350 degrees for 50 minutes or until done. Cool 10 minutes and remove from pan. Will make three smaller loaves. Note: To make starter: 1 pkg active dry yeast 1/4 cup warm water (110F) 1 cup all-purpose flour 1 cup white sugar 1 cup warm milk (110F) In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well. In a 2 qt glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix throughly or the flour will get lumpy when you add the milk. Slowly stir in the warm milk and dissolved yeast mixture. Pour into a ziplock bag. The mixture will get bubbly. Consider this day 1 of the cycle. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5961 Calories; 181g Fat (27.2% calories from fat); 87g Protein; 1008g Carbohydrate; 15g Dietary Fiber; 702mg Cholesterol; 2237mg Sodium. Exchanges: 25 Grain(Starch); 2 1/2 Lean Meat; 2 Non-Fat Milk; 33 Fat; 40 1/2 Other Carbohydrates. * Exported from MasterCook * Soft Wrap Bread_ King Arthur Flour Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups unbleached all-purpose flour -- Note 1 1 1/4 cups boiling water -- (10 ounces) 1/4 cup potato flour -- (1 1/2 ounces) Note 2 1 1/4 teaspoons salt 2 tablespoons vegetable oil -- (7/8 ounce) 1 teaspoon instant yeast* Note 1: 12 3/4 to 13 3/4 ounces, 3 to 3 1/4 cups Note 2: OR 1/2 cup (5/8 ounces) potato buds or flakes This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth. Making the Dough: Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes. In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour. Shaping: Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag. Yield: 8 breads. S(Internet Address): "http://www.kingarthurflour.com/recipes/soft-wrap-bread-recipe" Yield: "8 breads." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 4g Fat (16.2% calories from fat); 5g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 15991mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Fat. --------------- MESSAGE bread-bakers.v117.n022.2 --------------- Date: Sat, 03 Jun 2017 17:41:29 -0700 From: Reggie Dwork Subject: Fresh Pita Bread * Exported from MasterCook * Bread, Fresh Pita Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups unbleached bread flour -- to 4 1/4C, divided 2 teaspoons kosher salt -- divided 2 1/4 teaspoons instant yeast -- Not active dry 1 1/2 tablespoons extra virgin olive oil -- plus about 4T for oiling bowl and brushing on top. 1 1/2 tablespoons honey 1/2 teaspoon dried oregano Greek pita are tender and fluffy and don't make pockets like Arabstyle pitas. They're fine made ahead and rewarmed to eat, but when off the grill, they're ethereal. Make ahead: Fully baked, up to 2 days, chilled; rewarm before eating. Frozen, up to 3months. Put 3 3/4C flour on the countertop or in a large bowl, make a well in the center, and sprinkle flour with 1 1/2 tsp salt. Fill a separate bowl or glass measuring cup with 1 1/2C warm (105-115F) water and evenly sprinkle with yeast. Whisk in 1 1/2 T oil and honey. Slowly pour liquid into well, mixing in flour from sides, until dough comes together in a shaggy mass. Put dough in bowl of a stand mixer and mix with dough hook until smooth and stretchy, about 10 min. Or, knead dough on a lightly floured surface, (or in bowl set on a nonskid surface), sprinkling with just enough extra flour to keep it from sticking (using too much flour will toughen the bread). Put dough in a large oiled bowl (about twice the size of the dough), turn to coat, and let rise in a warm place, covered, until doubled in size, 45 min to 1 hr. Cut dough into 6 equal pieces or turn out on to a floured surface and cut into 6 equal wedges. Form into balls, brush with oil, and let sit covered with plastic wrap or a kitchen towel, 15-20 min so gluten can relax. With a floured rolling pin, roll balls into 8" rounds. Brush each with a bit of oil (including on edges and sides) and sprinkle with a little oregano and salt, stacking them on a baking sheet as you go. You can either grill immediately or let sit up to 30 min at room temp, covered with a kitchen towel. To grill pita, invert as many as will fit on cooking grate, oiled side down. (They'll stretch out a little, but that's okay.) Grill until bubbled on top and light golden brown underneath (don't overcook or they'll be tough), then turn over and cook until lightly browned on other side, 1 1/2-3 min. Lift to a rimmed baking sheet as done and cover with a kitchen towel to keep warm. If needed, rewarm on grill before eating. Source: "Sunset Magazine, May 2017" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 360 Calories; 5g Fat (12.3% calories from fat); 11g Protein; 67g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 629mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0603 --------------- MESSAGE bread-bakers.v117.n022.3 --------------- Date: Sat, 03 Jun 2017 17:44:34 -0700 From: Reggie Dwork Subject: Lemon-Chive Biscuits * Exported from MasterCook * Biscuits, Lemon-Chive Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon fine salt 1/2 teaspoon baking soda 8 tablespoons cold unsalted butter -- (1 stick), cut into 1/2" pieces 1 cup cold whole milk 1/4 cup finely chopped chives -- (from about 2 bunches) 2 teaspoons finely grated lemon zest -- (from about 2 medium lemons Cutting out biscuits is messy, and it's hard to find the extra time to clean up first thing in the morning. These biscuits are formed right out of the bowl so there's no need to roll and stamp out the dough on a flour-dusted counter. Just whisk the dry ingredients together, cut in a cold stick of butter, and stir in milk, fresh lemon zest, and chives. Divide the dough into 6 portions, pat them into rounds, drop on a baking sheet, and after about 15 minutes, you'll have buttery, flaky biscuits to slather with more butter. Heat the oven to 425F and arrange a rack in the middle. Line a baking sheet with parchment paper and set it aside. Whisk the flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes. Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it's in pea-size pieces. Drizzle in the milk, add the chives and lemon zest, and stir with a wooden spoon just until a moist, shaggy dough comes together Pat the dough into a disk and divide it into 6 equal portions (about 1/2 cup each). Pat each portion into a 2-1/2" wide disk and place them on the prepared baking sheet, spacing them about 2" apart Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer to a wire rack to cool slightly before serving Source: "http://www.chow.com/" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 17g Fat (49.0% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 646mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. NOTES : 2013 - 0910 --------------- MESSAGE bread-bakers.v117.n022.4 --------------- Date: Sat, 03 Jun 2017 17:55:41 -0700 From: Reggie Dwork Subject: Bread Machine Apple and Cornmeal Bread * Exported from MasterCook * Bread Machine Apple and Cornmeal Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Grains Hand Made Posted Stand Mixer Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: -- (2 lb loaf:) 1 cup apple juice -- (1 1/4C) 2 tablespoons vegetable oil -- (3 T) 3/4 teaspoon salt -- (1 tsp) 1 tablespoon honey -- or maple syrup (2 T) 2 cups unbleached white all-purpose flour -- (2 3/4C) 3/4 cup medium grind cornmeal -- (1C) 1 1/4 teaspoons active dry yeast -- (1 1/2 tsp) Use vegetable oil and maple syrup to make this a vegan bread. Lactose Free, Low Cal, Low Fat, Low Sugar, Soy Free, Vegan. Serves: 12-18 Place ingredients in the bread machine pan in the order given by the manufacturer. Select the basic white-bread cycle. One can use any method to make this bread, such as bread machine, hand made, food processor or stand mixer. When the bread machine cycle ends, carefully remove the bread onto a rack to cool completely. Notes: *If you measure honey with the same spoon you already used for the oil the honey will slide off of the spoon easily. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 2g Fat (55.3% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2015 - 1026 --------------- MESSAGE bread-bakers.v117.n022.5 --------------- Date: Sat, 03 Jun 2017 18:16:52 -0700 From: Reggie Dwork Subject: Almost-Famous Rosemary Bread * Exported from MasterCook * Bread, Almost-Famous Rosemary Recipe By : Serving Size : 16 Preparation Time :3:40 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 packet active dry yeast -- (1 1/4 ounce) 2 teaspoons sugar 2 tablespoons extra-virgin olive oil -- plus more for brushing and serving 2 1/2 cups all-purpose flour -- plus more for dusting 2 tablespoons dried rosemary 1 teaspoon fine salt 1/2 teaspoon kosher salt -- for topping 1/2 teaspoon freshly ground pepper -- for topping Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.) Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours. Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours. Preheat the oven to 400F. Bake the loaves 10 minutes; brush with the remaining 1 Tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 Tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper. Yield: 4 small loaves Source: "foodnetwork.com" S(Internet Address): "http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-rosemary-bread-recipe.html" Yield: "4 small loaves" Start to Finish Time: "4:00" T(Cook Time): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 2g Fat (19.6% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0213 --------------- MESSAGE bread-bakers.v117.n022.6 --------------- Date: Sat, 03 Jun 2017 18:33:01 -0700 From: Reggie Dwork Subject: Bird of Paradise Bread * Exported from MasterCook * Bread, Bird of Paradise Bulgarian Khliab Raiska Ptitsa Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 tablespoon instant active dry yeast -- (not rapid rise) 1/4 cup lukewarm water 3 cups all-purpose flour 6 tablespoons plain yogurt 4 large eggs -- plus 1 large egg -- beaten 1 1/2 teaspoons salt 1/2 cup feta cheese -- or brinza cheese, finely crumbled 1 tablespoon milk Topping: 1 slice kashkaval -- or Cheddar cheese, cut into 4 triangles, thin slice 4 rectangles ham -- (1/2" by-1 1/2") 4 pitted black olives -- star-shaped piece 1 piece red bell pepper Bulgarian This a yeast bread that gets its name from the decorative placement of cheese, ham, olives and red pepper on the top. In a large bowl or the bowl of a stand mixer, combine yeast, water and flour. Add yogurt, 4 eggs, salt and feta or brinza cheese. Switch to the dough hook and knead unil a soft, sticky, slightly lumpy (because of the cheese) dough forms, about 7 min. Transfer dough to a greased bowl, cover with greased plastic, set in a warm place and let rise until doubled. Try this Quick Tip for fast rising. Punch down dough and place in a greased 8" springform pan that is 3" high. Brush liberally with remaining beaten egg mixed with milk. To decorate, arrange kashkaval or Cheddar cheese triangles on top to form a square. Place ham and olives in between cheese and place the star of red pepper in the center. Let rise another 45 min. Heat oven to 400F. Bake bread 15 min then reduce temperature to 350F and bake for an additional 30-40 min or until golden brown and an instant-read thermometer registers 190F. Cool a few minutes in pan, then turn out of pan and cool completely on a wire rack. Makes 10-12 servings of Bird of Paradise Bread Source: "Nasoya Chinese Style Noodles" Copyright: "Adapted from "The Balkan Cookbook" by Trish Davies (Anness Publishing, 2000)" Start to Finish Time: "0:55" T(cook): "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 11g Fat (32.1% calories from fat); 19g Protein; 33g Carbohydrate; 2g Dietary Fiber; 145mg Cholesterol; 1172mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0403 --------------- MESSAGE bread-bakers.v117.n022.7 --------------- Date: Sun, 04 Jun 2017 18:34:57 -0700 From: Reggie Dwork Subject: Thanks for the good wishes I came home from the hospital last Tuesday. I'm doing fine. Thanks for all the messages. Reggie --------------- END bread-bakers.v117.n022 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved