Date: Mon, 25 Sep 2017 06:47:32 +0000 --------------- BEGIN bread-bakers.v117.n037 --------------- 01. Chocolate-Tahini Banana Bread (Reggie Dwork) 02. Chocolate Graham Crackers (Reggie Dwork) 03. Garlic Crackers (Reggie Dwork) 04. Fresh Gingerbread Squares (Reggie Dwork) 05. ELECTRIC WALL OVEN? (Stephen Blumm) --------------- MESSAGE bread-bakers.v117.n037.1 --------------- Date: Mon, 18 Sep 2017 12:20:22 -0700 From: Reggie Dwork Subject: Chocolate-Tahini Banana Bread * Exported from MasterCook * Bread, Chocolate-Tahini Banana Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Fruit Grains Hand Made Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 1/2 cups mashed ripe banana -- about 3 bananas 1/3 cup plain nonfat yogurt -- not Greek-style 1/3 cup tahini -- (sesame seed paste), well stirred 3 tablespoons unsalted butter -- melted 1 teaspoon vanilla extract 2 large eggs 1/2 cup sugar 1/2 cup packed light brown sugar 6 ounces white whole-wheat flour -- (about 1 1/2 cups) 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 2 ounces bittersweet baking chocolate -- finely chopped 1 teaspoon white sesame seeds 1 teaspoon black sesame seeds For those with nut allergies, tahini is a great, though slightly more complex, sub. Preheat oven to 350F. Coat a 9 x 5" loaf pan with cooking spray. Combine banana and next 5 ingredients (through eggs) in a large bowl; beat with an electric mixer at medium speed until combined. Add sugars; beat until combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Add flour mixture to banana mixture; beat just until combined. Fold in chocolate. Pour batter into prepared pan; sprinkle with sesame seeds. Bake at 350F for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; cool completely. Source: "Cooking Light" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 8g Fat (35.6% calories from fat); 4g Protein; 28g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 140mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2017 - 0918 --------------- MESSAGE bread-bakers.v117.n037.2 --------------- Date: Mon, 18 Sep 2017 12:52:15 -0700 From: Reggie Dwork Subject: Chocolate Graham Crackers * Exported from MasterCook * Crackers, Chocolate Graham Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Chocolate/Cocoa Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Unbleached All-Purpose Flour -- King Arthur Flour, (2 oz) 3/4 cup Whole Wheat Flour -- Traditional or White Whole Wheat, King Arthur, (3 3/4 oz) 1/2 teaspoon salt 1/2 cup Dutch-process cocoa powder -- (1 1/2 oz) 1 1/4 cups confectioner's sugar -- (5 oz) 1 teaspoon baking powder 1/2 cup unsalted butter -- (1 stick, 4 oz) 2 tablespoons honey -- (1 1/2 oz) 2 tablespoons cold milk -- (1 oz) If you like graham crackers, you'll love homemade graham crackers; their taste and texture goes a step beyond store-bought, from "Hmmm, good", to "WOW!" Crisp and light, these deep chocolate graham crackers are yummy spread with Marshmallow Fluff® and peanut butter; they also make a wonderful crust for chocolate cream pie. Serving: (1 cracker, 17g) Yield: thirty-two 3 1/2 x 2 1/2" crackers Preheat your oven to 325F. Cut out two sheets of parchment as large as your cookie sheets. In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly. In a separate bowl, combine the honey and milk, stirring until the honey dissolves. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary. Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth. Divide the dough in half. Work with half the dough at a time, keeping the remaining dough covered Transfer one piece of dough to a piece of parchment. Roll it into a rectangle a bit larger than 10 x 14"; the dough will be about 1/16" thick. Trim the edges and prick the dough evenly with a dough docker or fork. Repeat with the remaining dough and parchment. Place the rolled-out dough pieces, on their parchment, onto baking sheets Bake the crackers for 15 min, or until you begin to smell chocolate. Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife. Transfer them to a rack to cool. Store the cooled crackers tightly wrapped. Yield: thirty-two 3 1/2 x 2 1/2" crackers. Serving Serving: (1 cracker, 17g) S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 3g Fat (40.3% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2015 - 0327 --------------- MESSAGE bread-bakers.v117.n037.3 --------------- Date: Mon, 18 Sep 2017 13:09:57 -0700 From: Reggie Dwork Subject: Garlic Crackers * Exported from MasterCook * Crackers, Garlic (Cracker all'aglio) Recipe By : Serving Size : 10 Preparation Time :0:10 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- minced 3 tablespoons extra virgin olive oil -- plus 1 tablespoon 1 teaspoon extra virgin olive oil -- (50 ml) 8 cups all-purpose flour -- (1 kg)1 1 tablespoon yeast -- fresh, (20 g), plus 2 teaspoons yeast -- fresh, crumbled 2 1/3 cups water -- (550 ml), 85 - 95F, (30 - 35C) 1 tablespoon salt -- (20 g) Serves 10 Combine the garlic and olive oil in a small bowl and let stand. Put the flour on to a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the garlic, soft, smooth, and elastic. Put the flour on to a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the garlic, soft, smooth, and elastic. Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 min. Roll out the dough with a rolling pin to a thickness of about 1/25 (1mm). Cut the crackers into shapes of your choice with a fluted pastry wheel, and arrange them on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 min, covered with a sheet of lightly greased plastic wrap. Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 370F (190C) for 15 min, or until golden brown and crispy. Source: "Piazza, Breads & More" Start to Finish Time: "1:05" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 410 Calories; 6g Fat (12.4% calories from fat); 11g Protein; 77g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 644mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. NOTES : 2017 - 0918 --------------- MESSAGE bread-bakers.v117.n037.4 --------------- Date: Mon, 18 Sep 2017 13:26:11 -0700 From: Reggie Dwork Subject: Fresh Gingerbread Squares * Exported from MasterCook * Gingerbread Squares, Fresh Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Alcohol Bread-Bakers Mailing List Breads Desserts Food Processor Grains Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces whole-wheat flour -- about 1 cup 2 3/8 ounces teff flour -- about 1/2 cup 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/8 teaspoon kosher salt 1/2 cup lowfat buttermilk 1/2 cup molasses 1/3 cup canola oil 1/4 cup oatmeal stout beer -- such as Samuel Smith 1/4 cup granulated sugar 2 tablespoons grated peeled fresh ginger 1 large egg Cooking spray 1 tablespoon powdered sugar Teff flour is a soft, almost-fluffy whole-grain flour with an intense nuttiness that makes it excellent for baking. But the beauty of fresh gingerbread is finding the perfect texture - delicate yet dense - so we add in a bit of hearty whole-wheat flour to give this treat a heftier, more winter-worthy base. Active: 10 min Total: 1 hr 20 min Serves 12 Serving Size: 1 square Sugars: 15g Preheat oven to 350F. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Whisk together flours, cinnamon, baking soda, and salt in a large bowl. Whisk together buttermilk, molasses, oil, beer, granulated sugar, ginger, and egg in a medium bowl; add to flour mixture, whisking just until blended. Pour batter into an 8" square glass or ceramic baking dish coated with cooking spray. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 45 minutes in pan on a wire rack. Sprinkle gingerbread with powdered sugar; cut into 12 squares. Source: "Cooking Light" S(Internet Address): "" Yield: "1 sq" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 7g Fat (34.5% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n037.5 --------------- Date: Sun, 17 Sep 2017 23:54:58 -0400 From: Stephen Blumm Subject: ELECTRIC WALL OVEN? I have to replace a 27-inch double electric wall oven. One of the primary uses of the oven is to bake bread. Does anyone have any experience with electric wall ovens? Any recommendations or negative experiences? I would appreciate hearing from anyone on the list who has used an electric wall oven to bake bread. Thanks in advance for all help. Stephen Blumm Valley Forge, PA --------------- END bread-bakers.v117.n037 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved