Date: Mon, 15 Jan 2018 07:37:05 +0000 --------------- BEGIN bread-bakers.v118.n003 --------------- 01. Wheat Berry Bread 1 (Reggie Dwork) 02. Light Bread or Rolls (Reggie Dwork) 03. Bread Machine Good Seed Bread (Reggie Dwork) 04. Quick Seed Bread (Reggie Dwork) 05. Apple Pull-Apart Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n003.1 --------------- Date: Fri, 12 Jan 2018 12:23:09 -0800 From: Reggie Dwork Subject: Wheat Berry Bread 1 * Exported from MasterCook * Bread, Wheat Berry 1 Recipe By :COOKING LIGHT, November 2002 Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Food Processor Grains Hand Made Low Fat Posted Sandwiches Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 3/4 cup uncooked wheat berries 2 1/4 tsp dry yeast 1 cup lowfat 2% milk 2 tablespoons dark honey -- (such as buckwheat) 2 1/2 teaspoons salt 3 cups bread flour -- divided 2 cups whole wheat flour 1 cup amaranth flour Cooking spray 2 tablespoons bread flour 2 tablespoons wheat bran Wheat berry bread is a hearty sandwich bread. Cooked wheat berries add texture, and the wheat bran gives the surface a nice rustic finish. The recipe makes two loaves, so you can freeze one for later. Makes: 2 loaves Yield: 18 servings Serving Size: 1 slice Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside. Let reserved cooking liquid stand until warm (100 to 110F). Stir yeast into cooking liquid. Combine milk, honey, and salt in a small, heavy saucepan, stirring with a whisk until honey and salt dissolve. Heat milk mixture over medium heat until warm (100 to 110F). Add milk mixture to yeast mixture, stirring with a whisk; let stand 5 minutes. Lightly spoon 3 cups bread flour, whole wheat flour, and amaranth flour into dry measuring cups; level with a knife. Stir 2 1/2 cups bread flour, whole wheat flour, and amaranth flour into yeast mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/2 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Coat two 9 x 5" loaf pans with cooking spray; dust each with 1 tablespoon bread flour. Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), knead half of wheat berries into dough; place dough in prepared pan. Sprinkle dough with 1 tablespoon wheat bran. Repeat procedure with remaining dough, wheat berries, and wheat bran. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 375F. Bake at 375F for 45 minutes or until golden. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 2g Fat (7.2% calories from fat); 8g Protein; 40g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 306mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Serving Ideas : Great for sandwiches. NOTES : 2017 - 1201 --------------- MESSAGE bread-bakers.v118.n003.2 --------------- Date: Fri, 12 Jan 2018 12:39:44 -0800 From: Reggie Dwork Subject: Light Bread or Rolls * Exported from MasterCook * Bread, Light (or Rolls) Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Food Processor Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/2 cup shortening 2 teaspoons salt 1 cup warm milk -- (105F to 115F) 2 beaten eggs 4 1/2 tsp active dry yeast -- or 2 packages 1 cup warm water -- (105F to 115F) 6 1/4 cups all-purpose flour -- to 6 3/4C This bread is one of several recipes in a 1973 story featuring Shung Geter's best recipes. The basic yeast bread recipe can also be made into dinner rolls. Serves: 32 Makes 2 or 3 loaves Makes: 36 rolls In a large mixing bowl place sugar, shortening, and salt. Add warm milk and stir to soften shortening; cool. Beat in eggs. Soften yeast in the warm water; stir into shortening mixture. Add 4 cups of the flour. Using a wooden spoon, beat until smooth. Stir in as much of the remaining flour as you can. Shape into balls. Turn out onto floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (8 to 10 minutes total). Place in greased bowl, turning once to grease surface of dough. Cover; let rise in warm place until double in size (about 1-1/4 hours). Punch dough down.* Grease two 9x5x3" or three 8x4x2" loaf pans. Divide dough into halves or thirds. Cover; let rest 10 minutes. Shape dough into loaves. Place in prepared pans. Let rise in warm place until double in size (45 to 60 minutes). Bake in a 375F oven about 23 minutes or until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 5 to 10 minutes of baking to prevent over-browning. Immediately remove from pans. Cool on wire racks. FOR PAN ROLLS: Prepare as directed to asterisk (*). Shape dough into 36 rolls. Place in 2 greased 13x9x2" baking pans. Let rise in a warm place until double in size (45 to 60 minutes). Bake in a 375F oven for 15 to 20 minutes or until golden brown. Makes 36 rolls. Source: "" S(Internet Address): "" Yield: "36 rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 7g Fat (26.1% calories from fat); 6g Protein; 40g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 253mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1201 --------------- MESSAGE bread-bakers.v118.n003.3 --------------- Date: Fri, 12 Jan 2018 12:56:16 -0800 From: Reggie Dwork Subject: Bread Machine Good Seed Bread * Exported from MasterCook * Bread Machine Good Seed Bread Recipe By : BETTER HOMES AND GARDENS Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Grains Hand Made Low Fat Posted Side Dishes Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons honey 4 teaspoons canola oil -- or cooking oil 1 1/2 cups whole wheat flour 1 1/4 cups bread flour 1/3 cup rolled oats 4 teaspoons gluten flour -- Note* 1/4 cup shelled sunflower seeds 1/4 cup pumpkin seeds 1/4 cup sesame seeds 2 tablespoons poppy seeds 2 teaspoons flax seed -- Note* 3/4 teaspoon anise seed 3/4 teaspoon salt 1 1/4 teaspoons active dry yeast The abundance of seeds in this hearty bread creates a wonderful crunch. Note: * Health food stores and some markets typically carry these items. Prep: 15 min Makes 1 loaf Servings: 16 Add ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. Select basic or whole wheat cycle, medium color setting. Per serving: Cal 150, Pro 5g, Fat 6g, Carb 21g, Sod 103mg, Fiber 3g Source: "" S(Internet Address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 5g Fat (28.6% calories from fat); 6g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 104mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1201 --------------- MESSAGE bread-bakers.v118.n003.4 --------------- Date: Fri, 12 Jan 2018 13:09:33 -0800 From: Reggie Dwork Subject: Quick Seed Bread * Exported from MasterCook * Bread, Quick Seed Recipe By :Better Homes and Gardens Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Food Processor Grains Hand Made Posted Side Dishes Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 3/4 cup packed brown sugar 1/2 cup dry roasted sunflower kernels 1/3 cup flaxseed meal 2 tablespoons sesame seeds 2 tablespoons poppy seeds 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 1/4 cups buttermilk -- or sour milk 1/4 cup vegetable oil 4 teaspoons sesame seeds -- poppy seeds, and/or dry roasted sunflower kernels Prep: 20 mins Bake: 45 mins 350F Stand: overnight Preheat oven to 350F. Grease the bottom and 1/2" up the sides of a 9x5x3" loaf pan; set aside. In a large bowl stir together the flours, brown sugar, the 1/2 cup sunflower kernels, the flaxseed meal, the 2 tablespoons sesame seeds, the 2 tablespoons poppy seeds, the baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl beat egg with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread batter into prepared pan. Sprinkle with the 4 teaspoons seeds. Bake for 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing. S(Internet Address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 10g Fat (40.4% calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 191mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2017 - 1201 --------------- MESSAGE bread-bakers.v118.n003.5 --------------- Date: Fri, 12 Jan 2018 14:35:09 -0800 From: Reggie Dwork Subject: Apple Pull-Apart Bread * Exported from MasterCook * Bread, Apple Pull-Apart Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Hand Made Low Fat Nuts Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast 1 cup warm milk 1/2 cup butter -- or margarine, melted, divided 1 egg 2/3 cup sugar -- divided plus 2 tablespoons sugar 1 teaspoon salt 3 cups all-purpose flour -- to 3-1/2C 1 medium tart apple -- peeled, chopped 1/2 cup finely chopped pecans 1/2 teaspoon ground cinnamon ICING: 1 cup confectioner's sugar 3 teaspoons hot water -- to 4-1/2 tsp 1/2 teaspoon vanilla extract For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. One can leave off the icing if desired. Prep: 40 min. + rising Bake: 35 min. + cooling MAKES: 16 servings In a mixing bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2" circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter. In a greased 10" tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes. Bake at 350F for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over bread. Yield: 1 loaf. Source: "Originally published as Apple Pull-Apart Bread in Taste of Home August/September 1998" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 9g Fat (33.0% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 205mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2017 - 1201 --------------- END bread-bakers.v118.n003 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved