Date: Mon, 26 Mar 2018 06:06:51 +0000 --------------- BEGIN bread-bakers.v118.n011 --------------- 01. Swedish Cinnamon Butterhorns (maybelle) 02. Whole-Grain Banana Bread (Reggie Dwork) 03. Cheese Bran Bread (Reggie Dwork) 04. Parmesan Focaccia Bread (Reggie Dwork) 05. Buttered Almond Biscuits(Gluten Free) (Reggie Dwork) 06. Bread Machine 12 Grain Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n011.1 --------------- Date: Thu, 22 Mar 2018 15:29:17 -0700 From: maybelle Subject: Swedish Cinnamon Butterhorns The cinnamon butterhorns are not too sweet and are easy to make. You can used crushed sugar cubes instead of pearl sugar, if you like. Swedish Cinnamon Butterhorns Servings: 16 Ingredients: Dough: 3/4 cups milk, scalded 1/4 cup butter 1 1/2 eggs 1/4 cup sugar 1/4 teaspoon salt 1/2 package yeast 1/8 cup warm water, 105F to 115F 3 cups all purpose flour Filling: 1/2 cup butter, softened 1/2 cup sugar 1/2 tablespoon cinnamon Glaze: 1/2 egg 1 tablespoons milk Pearl sugar or crushed sugar cubes Directions: In a large bowl, combine milk and butter; stir until butter is melted. Beat in eggs, sugar, and salt. In a small dish, dissolve that yeast in the warm water; let stand 5 minutes add to cool milk mixture. Stir in flour, beating to make a smooth batter. Cover and refrigerate 2-24 hours. Divide dough into 4 parts. On a floured surface roll out each part to make a 12 inch circle. Spread with softened butter. Mix cinnamon and sugar together and spread over the dough evenly. Roll up each wedge, starting from the wide part, to make a crescent shaped roll. Cover baking sheets with parchment paper or lightly greased them. Lace rolls on the prepared baking sheets. Let rides about 45 minutes until puffy. Sprinkle with sugar. Preheat oven to 375F. Bake 13-15 minutes or until golden. Makes 32 rolls. Source: Scandinavian Baking -- Kindness is the language which the deaf can hear and the blind can see. Mark Twain found at Wikiquote under the Creative Commons 3.0 license. --------------- MESSAGE bread-bakers.v118.n011.2 --------------- Date: Fri, 23 Mar 2018 16:01:00 -0700 From: Reggie Dwork Subject: Whole-Grain Banana Bread * Exported from MasterCook * Bread, Whole-Grain Banana Recipe By :PJ Hamel Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mashed banana -- about 4 or 5 medium bananas (16 oz) 1/2 cup vegetable oil 1 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup Unbleached All-Purpose Flour -- (4 1/4 oz) 1 cup White Whole Wheat Flour -- (4 oz) 1 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon salt 1 teaspoon ground cinnamon -- optional 1/2 cup chopped walnuts -- toasted if desired; optional 1 tablespoon sugar -- mixed with 1/2 teaspoon ground cinnamon -- for topping Let's stir together this simple one-bowl bread. Preheat the oven to 350F with a rack in the center position. Lightly grease a 9" x 5" loaf pan. If your pan is glass or stoneware, reduce the oven temperature to 325F. In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla. Mix in the flours, baking soda, baking powder, salt, 1 teaspoon cinnamon, and chopped walnuts. Scrape the bottom and sides of the bowl to thoroughly combine the ingredients. Scoop the batter into the prepared pan. Mix together the topping 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle it over the batter. Bake the bread for about 60 to 75 minutes. If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes (to a total of 70 to 90 minutes). Check the bread at 45 minutes; if it appears to be browning too quickly, tent it with aluminum foil. A paring knife (or other thin knife) inserted into the center of the loaf should come out clean, or with just a few moist crumbs clinging to it (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205F. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely. Personalize the recipe: Reduce (or change) the sugar: If you want to reduce the sugar in the recipe, start by lowering it by 25% (from 1 cup to 3/4 cup); the bread will (obviously) be less sweet, and also a bit less tender. We love the slightly caramelized flavor brown sugar lends this loaf, but if all you have on hand is white granulated sugar use it: 1 cup, same amount as the brown sugar. Or use 1/3 cup liquid sweetener (honey, agave, or maple syrup) + 1/2 cup brown sugar; increase the amount of all-purpose flour by 2 tablespoons if you make this substitution. Balance the flours to taste: If you want to try a 100% whole wheat loaf, go for it! Simply substitute 1 cup whole wheat flour for the all-purpose flour listed, no further changes necessary. Want to go the other way? Substitute all-purpose flour for the whole wheat flour for a 100% all-purpose flour loaf. Try butter: Use 2/3 cup melted butter in place of the vegetable oil. Reduce the fat: If you'd like to reduce the fat in this recipe, try any of these substitutions, which will yield a loaf very similar in texture and moistness to the original: 1/4 cup applesauce for 1/4 cup of the vegetable oil 1/4 cup yogurt (full-fat, reduced-fat, or nonfat) for 1/4 cup of the vegetable oil 1/2 cup full-fat yogurt for all of the vegetable oil Want to lower the fat even further? Substitute applesauce or yogurt (full-fat, reduced-fat, or nonfat) for all of the vegetable oil. Understand that the resulting loaf's texture will be notably less tender. Make it gluten-free: Substitute 2 cups Measure for Measure flour for the all-purpose and whole wheat flours called for in the recipe; no further substitutions or changes are necessary. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 338 Calories; 16g Fat (41.1% calories from fat); 6g Protein; 45g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 331mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0127 --------------- MESSAGE bread-bakers.v118.n011.3 --------------- Date: Tue, 20 Mar 2018 15:29:10 -0700 From: Reggie Dwork Subject: Cheese Bran Bread * Exported from MasterCook * Bread, Cheese Bran Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Food Processor Grains Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast 1 1/2 cups warm water -- (110 to 115F) 6 1/2 cups all-purpose flour 3 tablespoons sugar 1 cup All-Bran Original cereal 1 cup skim milk 1 tablespoon salt 1/4 cup margarine -- or butter, softened 2 eggs -- slightly beaten 2 cups shredded Colby cheese Lunch is served! This savory yeast bread, featuring All-Bran cereal and Colby cheese, offers the perfect taste and texture for a sandwich loaf. Prep: 25 min Total: 4:15 Yield: 2 loaves Serving Size: 1 slice (60g) Mix yeast in warm water in large mixing bowl. Let stand 5 minutes. Slowly stir 1 1/2 cups flour and sugar into yeast. Cover and let rest 30 minutes. Add KELLOGG'S ALL-BRAN cereal to yeast mixture. Stir and let rest 10 minutes. In medium saucepan, scald milk. Remove from heat. Add salt and margarine to milk. Stir until margarine melts. Slowly stir milk mixture into cereal mixture. Add eggs and cheese to cereal mixture. Beat well. By hand, stir in enough remaining flour to make stiff dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Divide dough in half. Shape into loaves and place in two 9 x 5 x 3" loaf pans coated with cooking spray. Cover loosely and let rise in warm place until double in size. Bake at 350F about 1 hour or until golden brown. Remove from pans and cool completely on wire racks. Source: "Kelloggs All-Bran" S(Internet Address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 4g Fat (25.8% calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 274mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : It's especially good filled with chicken or egg salad, or a mixture of grilled vegetables and hummus. NOTES : 2017 - 1209 --------------- MESSAGE bread-bakers.v118.n011.4 --------------- Date: Wed, 21 Mar 2018 15:31:07 -0700 From: Reggie Dwork Subject: Parmesan Focaccia Bread * Exported from MasterCook * Bread, Parmesan Focaccia Recipe By :Sandra B Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups warm water -- (110F/45C) 1 teaspoon sugar 1 teaspoon salt 4 1/4 cups bread flour 1 teaspoon lecithin -- see Note 3 teaspoons bread machine yeast 4 teaspoons olive oil 4 teaspoons dried oregano 1/3 cup olive oil 1/3 cup grated Parmesan cheese A delicious savory round loaf, with parmesan and olive oil. Note: Can omit the lecithin and added some garlic. Variations: Great texture and flavor and it kept well too. This is definitely a "keeper". Add 1/4 teaspoon of garlic powder to dough. Add fresh minced garlic to oil before baking. Place ingredients in the bread machine in the order suggested by the manufacturer. Select Dough setting, and Start. When the dough has risen once in the breadmaker, transfer it into an oiled, 8", round baking tin. Allow to rise until doubled in bulk. Poke it all over with your finger, right to the bottom of the tin. Allow to rest for another five or ten minutes. Pour olive oil over the top of the loaf, and sprinkle with parmesan cheese. Bake at 400F (205C) in center of oven for approximately 20 minutes, until golden. Review: This was my first attempt at focaccia though I've made a lot of bread. I reduced the amount of flour to 3 cups, added basil, oregano, and minced garlic (1 tsp each) and also about 3/4 c of sliced black olives to the dough. Like others I made two round pans, not one, reduce the amount of olive oil, by rolling each dough ball in the oil and maybe pouring over 1 or 2 tbsp over each loaf with a large whack of fresh grated parmesan. Brushed it with a little more olive oil when it came out of the oven. Definately a keeper recipe...warm out of the oven with a little butter...To. Die. For. Yummy!! Review: Mmmm.... SOOO good!!! Made this to serve with Jamie's minestrone. There's nothing better than a steaming bowl of soup with hearty slices of warm, homemade bread. :) While my fiance and I both liked this, I do think I'll make a couple of changes (i.e. improvements) next time. The most obvious change I'll make is to add Parmesan cheese to my bread dough AND as a topping (be sure to use fresh - it makes ALL the difference). And, per my fiance's suggestion, I'll use a 9 x 13 in. pan (slices are too thick otherwise). My fiance commentd that the best part was the crust, but that the actual "bread" itself was bland (I agree). That didn't stop us from having seconds tho! My only change was to sprinkle a generous amount of coarse sea salt over the top (everything is better with salt!) and substitute roasted garlic EVOO for plain EVOO (1/3 c. is waaay too much; I ended up draining it from my bread pan BEFORE placing in the oven!). NOTE: My bread took about a half hour to rise and 25 minutes to bake to a lovely golden brown color (it rose perfectly and was nice and crusty on the outside!!!). I set my pan on top of my stove while it was preheating. It was the heat, I believe, that helped my bread rise so beautifully. Dipping pieces of this in our soup and in Italian butter was DIVINE! I think spreading slices with pesto would also be yummy!!! Thanks SO much for sharing your recipe with me, Sandra. This is a BEAUTIFUL bread, and with a little tweaking, it will be superb! :-) S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 4g Fat (32.9% calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 88mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0103 --------------- MESSAGE bread-bakers.v118.n011.5 --------------- Date: Thu, 22 Mar 2018 15:34:20 -0700 From: Reggie Dwork Subject: Buttered Almond Biscuits(Gluten Free) * Exported from MasterCook * Biscuits, Buttered Almond (Gluten Free) Recipe By :Emily Farris Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Hand Made Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup almond flour 1/4 cup sugar 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon kosher salt 1/2 cup melted butter 4 large eggs 1/4 cup buttermilk Almond flour makes for a crumbly gluten-free biscuit. Active: 10 min Total: 30 min Preheat the oven to 350F. In a large bowl, combine the almond flour, sugar, baking soda, baking powder and salt. In a small bowl, whisk together the melted butter, buttermilk and eggs. Stir into the dry mixture until thoroughly combined. Drop large tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving approximately two inches between each biscuit. Place in the oven and bake for 15 minutes. Remove from the oven and serve warm with butter, honey and jams. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 14g Fat (75.3% calories from fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 380mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Remove from the oven and serve warm with butter, honey and jams. NOTES : 2016 - 0621 --------------- MESSAGE bread-bakers.v118.n011.6 --------------- Date: Fri, 23 Mar 2018 15:37:46 -0700 From: Reggie Dwork Subject: Bread Machine 12 Grain Bread * Exported from MasterCook * Bread Machine 12 Grain Bread Recipe By :BulkBarn Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Low-Cal Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb Loaf: 2 1/3 cups bread flour -- (350g) 1 1/3 cups 12 grain flour -- (175g) 2 teaspoons salt -- (9g) 4 teaspoons brown sugar -- (19g) 4 teaspoons oil -- (19g) 1 tablespoon instant dry yeast -- (5g) 1 1/2 cups water -- (350g) BulkBarn's 12 Grain Flour is a multi-grain flour mixture containing a significant fraction of wheat. It seems to only be available in Canada. Bob's Red Mill 10 Grain Flour appears to be roughly equivalent and is available in the USA (and possibly elsewhere). Add all ingredients to machine in order suggested by machine manufacturer. Select "Whole Wheat" bread setting; crust color as desired. If making in the oven: Mix all ingredients in a bowl. Use the hook attachment on your mixer. Mix on low speed for 1 minute, then increase speed slightly and continue mixing for 12-15 minutes. Let dough rest for 20 minutes. Knead dough and then let it rest for 10 minutes. If required, scale to desired size. Mold and proof 50-60 minutes. Bake at 390F (200C) for 25-35 minutes dependent on loaf size. Storage Tips: (From a bulk bin) Flour milled from whole grains does not keep as long as highly refined flour, so it is best to buy smaller quantities to avoid spoilage. Store in a cool, dry place in an airtight container. To extend its shelf life, you can also store flour in the refrigerator in a sealed container, or freeze the flour. Of Interest: This multigrain flour is made from a select blend of ancient grains. Great for making flavourful, nutritious breads. Grains usually used: Hard whole wheat flour, whole spelt flour (wheat), kamut flour (wheat), granola oats, ground brown flax seeds, quinoa seed, amaranth seed, barley flour, whole rye flour, dark buckwheat flour, hulled sunflower seeds, millet seeds. Contains wheat. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 2g Fat (15.7% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 801mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. Serving Ideas : Makes a terrific toast or use toasted in a sandwich. NOTES : 2016 - 0827 --------------- END bread-bakers.v118.n011 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved