Date: Sun, 27 May 2018 09:24:38 +0000 --------------- BEGIN bread-bakers.v118.n019 --------------- 01. Harvest Bread (Quickbread) (Reggie Dwork) 02. Hearth Bread (Reggie Dwork) 03. Multigrain Sandwich Bread (Reggie Dwork) 04. Cardamom Vanilla Biscuits (Reggie Dwork) 05. Bread Machine Oatmeal-Sunflower Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n019.1 --------------- Date: Sun, 27 May 2018 00:55:06 -0700 From: Reggie Dwork Subject: Harvest Bread (Quickbread) * Exported from MasterCook * Bread, Harvest Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces crushed pineapple in juice -- (1 can), drained and juice reserved 1 egg -- or 1/4C at-free cholesterol-free egg product 2 tablespoons canola oil 1 1/2 cups all-purpose flour -- Gold Medal preferred 3/4 cup packed brown sugar 1/2 cup raisins 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup shredded carrots -- (1 1/2 med) 1 cup walnuts -- chopped Heat oven to 350F. Spray loaf pan, 8 1/2x4 1/2x2 1/2", with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing. Description: "A great on-the-go breakfast" Source: "Bettycrocker.com" S(Internet address): "" Start to Finish Time: "2:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 7g Fat (32.8% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 149mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2014 - 0731 --------------- MESSAGE bread-bakers.v118.n019.2 --------------- Date: Sun, 27 May 2018 01:03:35 -0700 From: Reggie Dwork Subject: Hearth Bread * Exported from MasterCook * Bread, Hearth Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- (1 pkt) 1 tablespoon sugar 1 tablespoon salt 2 cups warm water -- (not over 110F) 5 1/2 cups Unbleached all-purpose flour -- to 6C, King Arthur cornmeal boiling water This recipe, also known as "The Easiest Loaf of Bread You'll Ever Bake," appears on the back of some of the King Arthur Flour bags. To mix: Mix together the first four ingredients. Let this stand until the yeast, sugar and salt are dissolved. Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!) Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes. Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours. Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes. Bake it: Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400F for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch. For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400F and bake for 10 more minutes. Remove from the oven, let cool and devour. Source: "kingarthurflour.com" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2578 Calories; 7g Fat (2.5% calories from fat); 74g Protein; 541g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 6428mg Sodium. Exchanges: 34 1/2 Grain(Starch); 1/2 Lean Meat; 1 Other Carbohydrates. NOTES : 2015 - 1008 --------------- MESSAGE bread-bakers.v118.n019.3 --------------- Date: Sun, 27 May 2018 01:33:30 -0700 From: Reggie Dwork Subject: Multigrain Sandwich Bread * Exported from MasterCook * Bread, Multigrain Sandwich Recipe By :ADAPTED FROM OUR BEST BITES Serving Size : 16 Preparation Time :0:00 Categories : Bread Grains Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups 8 grain hot cereal -- (such as Bob's) 2 1/2 cups boiling water 3 cups all-purpose flour 1 1/2 cups whole wheat flour 1/4 cup honey 4 tablespoons unsalted butter -- melted and cooled 2 1/4 teaspoons instant yeast -- (1 pkt) 1 tablespoon salt 1/3 cup old-fashioned rolled oats Soft, tender, hearty and flavorful. Sandwich-sized and toastable. Prep: 3 hr 45 min Cook: 35 min Total: 4 hr 20 min Makes: 2 sandwich loaves In bowl of stand mixer with dough hook attachment, stir cereal and boiling water until combined. Let cool to 100F, stirring occasionally, about 1 hour. Meanwhile, in large bowl, whisk together flours to combine. To cooled cereal mixture add honey, melted butter and yeast. Stir on low speed to combine.* Stir in just enough of flour mixture, 1/2 cup at a time, on medium-low speed 1 1/2 to 2 minutes until dough forms. Cover bowl with plastic wrap; let dough rest 20 minutes. Uncover and add salt; knead on medium-low speed 10 minutes, adding just enough of remaining flour mixture until dough pulls away from sides of bowl. Cover bowl with plastic wrap and let dough rise 1 to 1 hour 15 minutes until doubled. Spray two 9x5" loaf pans with cooking spray. Punch down dough. Divide in half. On lightly floured surface, press one half into 9x6" rectangle. Roll up from short end into log, tucking dough under itself as you roll to create taut surface along log. Pinch seam to seal. Repeat with remaining dough half. Lightly spray loaves with cooking spray. Sprinkle oats on clean surface; roll loaves in oats to coat. Transfer each loaf to prepared loaf pans, seam side-down. Cover pans loosely with lightly greased plastic wrap. Let rise 45 minutes to 1 hour until nearly doubled. Meanwhile, heat oven to 375F. Bake loaves 35 to 40 minutes until deep golden brown and baked through (an instant read thermometer inserted in center of each loaf should read 200F). Cool in pans 5 minutes. Transfer to cooling rack to cool completely before slicing. Store fully cooled loaves tightly covered with plastic wrap up to 3 days at room temperature; if freezing, cover with plastic wrap and foil. Freeze up to 2 months. *NOTE: If you don't have a stand mixer, you can form the dough in the following method: Stir wet and dry ingredients with spatula just until dough comes together. Transfer dough to clean surface and knead by hand 15 to 25 minutes, adding more flour mixture as needed until dough is soft, smooth and elastic. Proceed with recipe as directed. Source: "girlversusdough.com" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 3g Fat (17.6% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 403mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0621 --------------- MESSAGE bread-bakers.v118.n019.4 --------------- Date: Sun, 27 May 2018 01:42:58 -0700 From: Reggie Dwork Subject: Cardamom Vanilla Biscuits * Exported from MasterCook * Biscuits, Cardamom Vanilla Recipe By :Kay Chun Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 3/4 teaspoon ground cardamom 1/2 teaspoon kosher salt 1 stick cold unsalted butter -- plus, cubed 2 tablespoons cold unsalted butter 1 1/4 cups heavy cream 1 teaspoon pure vanilla extract Active: 20 min Total: 1 hr Makes 1 Dozen Preheat the oven to 350F. Line a baking sheet with parchment paper. In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt. Using your fingertips, blend in the butter until pea-size pieces form. Stir in the heavy cream and vanilla just until a dough forms. Pat the dough into a 1" thick round, about 9" in diameter. Cut the into 12 equal wedges. Transfer to the prepared sheet and bake for 40 minutes, until golden. Transfer to a rack to cool slightly before serving. MAKE AHEAD: The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving. Source: "foodandwine.com" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 299 Calories; 19g Fat (56.7% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 211mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve these easy, scone-like biscuits with fresh fruit and whipped cream. NOTES : 2016 - 0615 --------------- MESSAGE bread-bakers.v118.n019.5 --------------- Date: Sun, 27 May 2018 01:55:22 -0700 From: Reggie Dwork Subject: Bread Machine Oatmeal-Sunflower Bread * Exported from MasterCook * Bread Machine Oatmeal-Sunflower Bread Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/4 cup honey 2 tablespoons butter or margarine -- softened 3 cups Gold Medal Better for Bread flour 1/2 cup quick-cooking oats -- or old-fashioned oats 2 tablespoons dry milk 1 1/4 teaspoons salt 2 1/4 teaspoons bread machine yeast -- or quick active dry yeast 1/2 cup sunflower seeds Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack. Source: "bettycrocker.com" S(Internet Address): "" Start to Finish Time: "3:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 6g Fat (24.8% calories from fat); 7g Protein; 35g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 249mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2014 - 0808 --------------- END bread-bakers.v118.n019 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved