Date: Sun, 06 Aug 2017 03:14:43 +0000 --------------- BEGIN bread-bakers.v117.n030 --------------- 01. German Rye Bread (Reggie Dwork) 02. Onion Buns (Reggie Dwork) 03. Honey Spelt Sourdough Bread (Reggie Dwork) 04. Simply Sinful Cinnamon Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n030.1 --------------- Date: Fri, 04 Aug 2017 12:27:09 -0700 From: Reggie Dwork Subject: German Rye Bread * Exported from MasterCook * Bread, German Rye Recipe By :Sandra Dyke Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rye flour -- to 2C 3 cups white flour -- See Note 3 cups lukewarm water 2 Tablespoons sugar 2 teaspoons salt 2 1/4 teaspoons active dry yeast -- NOT rapid rise, dissolved in 1/2 cup lukewarm water Note: Use 3C white flour if using only 1C rye flour Mix lukewarm water, sugar, salt and yeast together; let sit overnight. In the morning, add 4C flour. Mix well. Let rise once and knead down; let rise. Shape and place into greased pan(s). Makes one 9" or 2 mini-loaves. Don't let the dough rise too long, about 3/4 hr. Bake at 400F for 1 hr. Source: "Faith, Hope and Love Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; trace Fat (2.9% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0804 --------------- MESSAGE bread-bakers.v117.n030.2 --------------- Date: Fri, 04 Aug 2017 12:10:41 -0700 From: Reggie Dwork Subject: Onion Buns * Exported from MasterCook * Buns, Onion Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lukewarm water -- * to 1 cup 2 tablespoons butter 1 large egg 3 1/2 cups Unbleached All-Purpose Flour 1/4 cup sugar 1 1/4 teaspoons salt 1 teaspoon onion powder 1 tablespoon instant yeast 3 tablespoons minced dried onion 1 egg white -- beaten with 1 tablespoon water PREP: 25 mins. BAKE: 25 mins. TOTAL: 2 hrs 50 mins. To make the dough: Combine all of the dough ingredients, and mix and knead them by hand, mixer, or bread machine to make a soft, somewhat tacky dough. Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled. Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle Sprinkle the dough with the minced onion, and press/roll it into the surface gently. Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam. Cut the log into eight slices. A pair of scissors works very well here. Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375F. Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired. Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them. Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature. Source: "KingArthurFlour.com" S(Internet Address): "" Yield: "8 buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 4g Fat (13.8% calories from fat); 8g Protein; 50g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 381mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0804 --------------- MESSAGE bread-bakers.v117.n030.3 --------------- Date: Fri, 04 Aug 2017 13:57:22 -0700 From: Reggie Dwork Subject: Honey Spelt Sourdough Bread If you have problems creating your own sourdough starter, you can now buy it from King Arthur: . * Exported from MasterCook * Bread, Honey Spelt Sourdough Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Levain: 1 cup spelt flour 1/2 cup water -- room temperature 1 tablespoon "fed" (ripe) sourdough starter Dough: 3 cups spelt flour 1 cups King Arthur Unbleached All-Purpose Flour -- see note all the levain 1 cup lukewarm water 2 tablespoons unsalted butter -- melted 2 tablespoons honey 1 1/4 teaspoons salt 1/2 teaspoon instant yeast Note: 1 to 1 1/2 cups, 4 1/4 to 6 1/4 oz The night before you're going to bake, make the levain: Weigh the spelt flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Mix the spelt flour, water, and starter together, cover, and set aside at room temperature for 12 hours, or overnight. At this time the levain should be expanded and very bubbly, but not yet starting to fall. The next day, weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess. Combine the flours with all the levain, and the remaining dough ingredients. Mix and knead everything together - by hand, mixer, or bread machine set on the dough cycle - until you have a soft, smooth, elastic dough, incorporating only as much of the remaining 1/2 cup of all-purpose flour as you need to keep the dough from sticking; it will quickly become smooth and elastic. Let the dough rise, covered, for about 1 hour. It won't double in that time, but it will start to get puffy. Meanwhile, grease a covered bread loaf baker. After an hour, remove the dough from the bowl and form it into a 9" log. Place the loaf in the baker, cover it with the baker's lid, and let it rise for 1 to 1 1/2 hours. About 30 minutes before you're ready to bake, preheat your oven to 425F. Remove the lid of the baker, and slash the loaf lengthwise down the center; dusting the loaf lightly with flour will help you make a neater slash and gives the finished loaf a nice artisan look. Place the cover back on the baker. Bake the bread for 10 minutes, then reduce the oven temperature to 400F and bake for 25 to 30 minutes longer. Remove the lid, and bake for another 5 minutes or so, until the loaf is nicely golden; a digital thermometer inserted into the center of the loaf should read 190F. Remove the bread from the oven, turn it out of the baker immediately, and cool it thoroughly before slicing. Store bread at room temperature, well wrapped, for several days. Freeze for longer storage. S(Internet Address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 2g Fat (14.1% calories from fat); 3g Protein; 24g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 149mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0805 --------------- MESSAGE bread-bakers.v117.n030.4 --------------- Date: Fri, 04 Aug 2017 15:37:31 -0700 From: Reggie Dwork Subject: Simply Sinful Cinnamon Muffins * Exported from MasterCook * Muffins, Simply Sinful Cinnamon Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping: 1/4 cup pecans -- diced 1/4 cup rolled oats 1/2 cup King Arthur Unbleached All-Purpose Flour 1/2 teaspoon cinnamon -- optional; for added cinnamon flavor 3 tablespoons soft butter 1/3 cup brown sugar Filling: 3 tablespoons butter -- melted 1/2 cup brown sugar 1 1/2 tablespoons ground cinnamon Batter: 1/2 cup butter -- (8 tablespoons) melted 3/4 cup lukewarm milk 2 large eggs 1 3/4 cups King Arthur Unbleached All-Purpose Flour 1/2 cup rolled oats 2 tablespoons cornstarch 3/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup cinnamon chips or butterscotch chips Glaze (optional): 2/3 cup confectioners' sugar 1 pinch salt 1 tablespoon milk -- or enough to make a pourable glaze Preheat your oven to 400F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly. Prepare the topping by mixing the ingredients together until crumbly. Set aside. Prepare the filling by mixing the ingredients. Set aside. To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the liquid mixture to the dry ingredients, stirring just until combined. Divide half the batter evenly among the muffin cups; a tablespoon cookie scoop, generously filled, works well here. Dollop 2 teaspoons cinnamon filling onto each muffin; a teaspoon cookie scoop, filled level, works well here. Top with the remaining batter. Sprinkle generously with the topping, pressing it in lightly. Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins. S(Internet Address): "" Yield: "12 muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 390 Calories; 16g Fat (36.1% calories from fat); 5g Protein; 58g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 374mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates. NOTES : 2017 - 0804 --------------- END bread-bakers.v117.n030 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved