Date: Mon, 08 Jan 2018 02:56:20 +0000 --------------- BEGIN bread-bakers.v118.n002 --------------- 01. Bread Machine Crusty Potato Bread (Reggie Dwork) 02. San Francisco Style Bagels (Reggie Dwork) 03. Pull Apart Cornmeal Dinner Rolls (Reggie Dwork) 04. Amandas Low Fat Homemade Flour Tortillas (Reggie Dwork) 05. Oyster Crackers (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n002.1 --------------- Date: Tue, 02 Jan 2018 15:19:22 -0800 From: Reggie Dwork Subject: Bread Machine Crusty Potato Bread * Exported from MasterCook * Bread Machine Crusty Potato Bread Recipe By :Annette Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups bread flour 1/2 cup instant mashed potato flakes 1 tablespoon sugar 1 1/2 teaspoons salt 2 tablespoons butter 1 1/4 cups water 2 teaspoons instant yeast This hearty bread has excellent flavor and a wonderful crust...delicious! Prep: 5 min Cook: 3 hr Total: 3:05 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start. Other method: 1. Take 1/2 cup of the water needed and heat until warm about 110-115F. Mix this with the yeast and the sugar. Allow to bubble in an oven on WARM for 20 minutes. In the mean time mix together 1 cup of flour needed and the 1/2 cup instant mashed potato flakes, set aside. 2. Melt the butter, salt and remaining water (3/4C) until WARM (see temp above) and add to the first yeast mixture. 3. Then add the flour/instant mashed potato flakes to the liquids. Then, add the remaining flour as needed. 4. Knead dough for 10 minutes, then set aside to rise until doubled about 1 hour. Once it has risen, punch dough down and let rest 5 minutes. Then, shape dough as you want, put in bread pan, as rolls in 9x13" dish, etc. Allow to rise again, for about 45 minutes. Bake rolls at 375 for 20-25 minutes. Bake bread for 40-45 minutes or until done. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 2g Fat (15.3% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 247mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0102 --------------- MESSAGE bread-bakers.v118.n002.2 --------------- Date: Wed, 03 Jan 2018 14:03:11 -0800 From: Reggie Dwork Subject: San Francisco Style Bagels * Exported from MasterCook * Bagels, San Francisco Style Recipe By :Chef John Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bread flour -- divided in half 1 1/2 teaspoons active dry yeast 1 1/4 cups warm water 1 1/2 teaspoons salt 1 teaspoon cornmeal -- or as needed 4 cups water 1 tablespoon salt 2 teaspoons honey 1 egg -- beaten 1 tablespoon sesame seeds -- or more if desired I accidentally stumbled upon a method for making bagels that were structurally and texturally superior, I decided to take advantage of that fact, and the San Francisco-style bagel was born. Prep: 30 min Cook: 30 min Total: 3:15 Combine half the flour, yeast, and warm water in the bowl of a stand mixer. Cover and set aside at room temperature until doubled in size, about 30 minutes. Stir in 1 1/2 teaspoons salt and the other half of the flour into the flour-water mixture. Knead with the dough hook of the stand mixer until it forms into a smooth, elastic ball that pulls away from the sides, about 10 minutes. Flour your hands, remove the dough and gently form it into a ball. Place back in the bowl, cover and let rise in a warm place until doubled in size, about 1 hour 15 minutes. Divide dough into 8 equally-sized pieces, about 3 ounces each. Form each piece into a ball and poke a hole in the center, stretching to create an open and even-sized hole. Place on a floured surface, sprinkle with additional flour, cover with plastic, and let rest for 30 minutes. Preheat oven to 400F (200C). Sprinkle a baking sheet with cornmeal. Bring 4 cups water, 1 tablespoon salt, and 2 teaspoons honey to a boil in a wide, deep pan. Working in batches, boil 2 to 3 bagels for 2 minutes per side. Transfer to a wire rack to drain. Place bagels on the prepared baking sheet. Brush with beaten egg and sprinkle with sesame seeds. Bake in the preheated oven until golden and cooked inside, 25 to 30 minutes. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 2g Fat (8.6% calories from fat); 8g Protein; 43g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 1214mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v118.n002.3 --------------- Date: Sat, 06 Jan 2018 17:46:25 -0800 From: Reggie Dwork Subject: Pull Apart Cornmeal Dinner Rolls * Exported from MasterCook * Rolls, Pull Apart Cornmeal Dinner Recipe By :Amanda Formaro Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/4 cup sugar 1/4 cup butter 1/4 cup yellow cornmeal 1 tsp. salt 2 1/4 tsp active dry yeast 1/4 cup warm water -- (105F to 115F) 1 egg -- lightly beaten 3 1/2 cups all-purpose flour -- to 4C Butter -- melted Yellow cornmeal -- (optional) In small saucepan, combine milk, sugar, 1/4 cup butter, 1/4 cup cornmeal and salt; cook and stir until warm (105F to 115F). In large bowl, dissolve yeast in warm water. Add egg and milk mixture. Gradually stir in enough flour to make a soft dough. Turn out onto lightly floured surface; knead gently 2 to 3 minutes to make a smooth ball. (Knead in just enough remaining flour so dough is no longer sticky.) Place in greased bowl, turning once to grease surface. Cover; let rise in warm place until doubled in size (1 hour). Punch dough down; turn out on lightly floured surface. Let dough rest for 10 minutes. Grease 15x10x1" baking pan. To shape rolls, roll or pat dough to a 10×8" rectangle about 3/4" thick. Cut into 2-1/2×1" strips. Arrange strips in prepared pan, leaving about 1/2" between each strip. Cover and let rise until nearly doubled in size (about 30 minutes). Brush with melted butter. Sprinkle with additional cornmeal, if you like. Bake in a 400F oven for 12 to 15 minutes, or until golden and rolls sound hollow when lightly tapped. Remove from pan. Serve warm or room temperature. Makes 32 rolls. Source: "adapted from Midwest Living Magazine" S(Internet Address): "" Yield: "32 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 4g Fat (22.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 175mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0106 --------------- MESSAGE bread-bakers.v118.n002.4 --------------- Date: Sat, 06 Jan 2018 18:18:46 -0800 From: Reggie Dwork Subject: Amandas Low Fat Homemade Flour Tortillas * Exported from MasterCook * Tortillas, Amandas Low Fat Homemade Flour Recipe By :Amanda Formaro Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Grains Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 2 cups all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 2 tablespoons canola oil 1 cups warm water -- to 1 1/4C These can be used as a tortilla or as a flat bread. Prep: 30 min Cook: 5 min Total: 35 min Serving Size: 1 Servings: 18 Whisk the two flours, salt and baking powder together in a large shallow bowl. Add canola oil and 1 cup of the water and mix to form a dough. Add enough additional water until the dough comes together. Knead 10-15 times then let the dough rest, covered with a towel for five minutes. Divide the dough into 18 equal pieces. Run your hand under a running faucet and shake off the excess water. Wetting your hand will keep the dough moist as you roll. Roll each piece into a ball and place on cookie sheet, not touching each other, and cover with a towel. Allow dough to rest five minutes. Line a cookie sheet with foil. Keep the dough balls covered with the towel as you work. Sprinkle counter with flour and keep rolling pin floured as well. Remove one dough ball from under the towel and place on the floured counter. Press gently with your hand then use floured rolling pin to roll into a circle. Roll dough, flip it, roll it, flip it, and roll again until circle is about 7-8" in diameter. Tortilla will be very thin. Place tortilla on foil lined cookie sheet. Repeat this process until cookie sheet has a single layer of tortillas (about three), then place another layer of foil on top and continue the process until all 18 tortillas are rolled out. Preheat a large skillet over medium-high heat. Place tortilla in preheated pan and cook, one at a time, for about 30 seconds per side. After the first 15 seconds you will see bubbles begin to form. Place cooked tortillas on a foiled lined baking sheet in the same fashion as when you rolled them out. Use tortillas immediately or allow them to cool completely, then store in a plastic zipper storage bag in the refrigerator for up to one week. To reheat, remove from zipper bag and place in a dry skillet over medium-high heat. Heat one side, then flip and heat the other, just enough to heat through. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 2g Fat (15.3% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 220mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0106 --------------- MESSAGE bread-bakers.v118.n002.5 --------------- Date: Sun, 07 Jan 2018 13:55:53 -0800 From: Reggie Dwork Subject: Oyster Crackers * Exported from MasterCook * Crackers, Oyster Recipe By :Molly Sheridan Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces all-purpose flour -- (1C) 1 teaspoon kosher salt 1 teaspoon sugar 1 teaspoon baking powder 2 tablespoons cold unsalted butter -- cut into 1/4" cubes 1/3 cup cold water -- plus additional as needed The recipe can be easily doubled. Spread pieces across two baking sheets. Add 5-10 minutes to total baking time, rotating sheets half way through. Active: 20 min Total: 80 min Yield: 2C Makes: approx 12 servings Adjust oven rack to middle position and preheat oven to 375F. Measure flour, salt, sugar, and baking powder into a medium bowl and whisk to combine. Add butter and using a pastry cutter or fingertips, work into flour until it resembles coarse meal. Add water and lightly knead dough until it comes together into a ball. Set dough on a lightly floured surface and cover with an overturned mixing bowl. Allow to rest for 15 minutes. Roll dough out on a well floured surface to a thickness of 1/8". Cut dough into 1/2" squares, rectangles, or diamonds. Transfer to a parchment-lined baking sheet and space the shapes out as much as possible. Bake until crackers are showing color around the bottom edges, about 15 minutes. Turn oven off and crack the door open about 8". Leave crackers inside to cool and continue to crisp, about 30 minutes. Remove from oven, season with salt, and allow to cool completely. Crackers can be stored in a sealed container for up to a week. Note: Rather than coat the surface of the crackers with an envelope of salad dressing mix, this is an excellent opportunity to make your own signature flavor with seasonings such as dried herbs or black pepper mixed right into the dough. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 2g Fat (29.9% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 198mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0107 --------------- END bread-bakers.v118.n002 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved