Date: Mon, 04 Jun 2018 05:53:09 +0000 --------------- BEGIN bread-bakers.v118.n020 --------------- 01. Multigrain Sandwich Bread Correction (Jeff Dwork) 02. Bread Machine Amaranth and Flax Bread (Reggie Dwork) 03. Bread Machine Ambrosial Bread (Reggie Dwork) 04. British Bread Pudding (Reggie Dwork) 05. Authentic Boston Brown Bread (Reggie Dwork) 06. Staffordshire Oatcakes (Flatbread) (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n020.1 --------------- Date: Sun, 27 May 2018 02:51:08 -0700 From: Jeff Dwork Subject: Multigrain Sandwich Bread Correction In the Multigrain Sandwich Bread recipe in last week's digest (v118n019), the 8 grain hot ceral ingredient was listed twice. It should only be there once (1 1/4 cup). Recipe is fixed in the archives . Thanks to everyone who wrote to bring this to our attention. Jeff --------------- MESSAGE bread-bakers.v118.n020.2 --------------- Date: Sun, 03 Jun 2018 22:36:21 -0700 From: Reggie Dwork Subject: Bread Machine Amaranth and Flax Bread * Exported from MasterCook * Bread Machine Amaranth and Flax Bread Recipe By :Bob Day Serving Size : 13 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups Organic Whole Wheat Flour 1/2 cup Organic Amaranth Flour 1/4 cup Organic Golden Flaxseed Meal 4 tablespoons Vital Wheat Gluten 1 1/2 tablespoons NonFat Dry Milk Powder 1 teaspoon Sea Salt 2 teaspoons Active Dry Yeast 1 3/4 cups Water 3 tablespoons Honey 1 tablespoon Extra Virgin Olive Oil High Fiber, Low Fat, Organic, Soy Free. Make sure all ingredients are at room temperature before starting the bread machine. Follow your specific machine instructions for adding yeast and the liquid and dry ingredients in the proper order. Set the machine to the basic wheat setting. Turn on machine. Makes 13 Slices. Source: "bobsredmill.com" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 3g Fat (13.8% calories from fat); 10g Protein; 34g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 157mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0703 --------------- MESSAGE bread-bakers.v118.n020.3 --------------- Date: Sun, 03 Jun 2018 22:38:41 -0700 From: Reggie Dwork Subject: Bread Machine Ambrosial Bread * Exported from MasterCook * Bread Machine Ambrosial Bread Recipe By :Johnny Williams Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 3/4 cup chocolate-covered crispy peanut butter candy 1/3 cup honey 1 1/2 teaspoons salt 3 tablespoons dry milk powder 4 cups bread flour 2 3/4 teaspoons active dry yeast This is a sweet, dense bread. It goes good with almost anything. Place ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select Sweet Bread setting or White Bread setting. Start. Source: "allrecipes.com" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 1g Fat (3.7% calories from fat); 5g Protein; 33g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Other Carbohydrates. NOTES : 2016 - 0320 --------------- MESSAGE bread-bakers.v118.n020.4 --------------- Date: Sun, 03 Jun 2018 22:40:45 -0700 From: Reggie Dwork Subject: British Bread Pudding * Exported from MasterCook * Bread Pudding, British Recipe By :ANNE FAIRPO Serving Size : 9 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Desserts Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/4 cups cubed whole wheat bread 1 1/4 cups milk 1 egg -- beten 1/3 cup butter -- softened 3/4 cup raisins 1/4 cup dried mixed fruit 1/2 cup brown sugar 1 tablespoon ground nutmeg 1 tablespoon ground cinnamon Original recipe makes one 9" pan Preheat oven to 375F (190C). In a large bowl, combine bread and milk, and set aside to soak for 5 min. Press the mixture into a 9" square baking pan. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Bake in preheated oven until golden and firm to touch, about 35 min. Leave in baking pan to cool, then cut into squares. Source: "allrecipes.com" Start to Finish Time: "0:45" T(cook): "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 573 Calories; 16g Fat (23.4% calories from fat); 18g Protein; 98g Carbohydrate; 13g Dietary Fiber; 47mg Cholesterol; 965mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. NOTES : 2014 - 0113 --------------- MESSAGE bread-bakers.v118.n020.5 --------------- Date: Sun, 03 Jun 2018 22:42:07 -0700 From: Reggie Dwork Subject: Authentic Boston Brown Bread * Exported from MasterCook * Bread, Authentic Boston Brown Recipe By :Sharon Delaney-Chronis Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cornmeal 1/2 cup whole wheat flour 1/2 cup rye flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1/3 cup molasses 2 tablespoons brown sugar 1 tablespoon canola oil 3 tablespoons chopped walnuts -- toasted 3 tablespoons raisins Cream cheese -- softened, optional The rustic, old-fashioned flavor of this hearty bread is out of this world! In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4" loaf pan; cover with foil. Place pan on a rack in a boiling-water canner or other large, deep pot; add 1" of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted near the center comes out clean, adding more water to the pot as needed. Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired. Prep: 20 min. Cook: 50 min. + standing Yield: 1 loaf (12 slices). 1 slice equals 124 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 145 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat. Source: "Originally published as Authentic Boston Brown Bread in Taste of Home February/March 2009, p46" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 3g Fat (19.6% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 143mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0217 --------------- MESSAGE bread-bakers.v118.n020.6 --------------- Date: Sun, 03 Jun 2018 22:44:49 -0700 From: Reggie Dwork Subject: Staffordshire Oatcakes (Flatbread) * Exported from MasterCook * Bread, Staffordshire Oatcakes (Flatbread) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour -- (200g) 1 1/2 cups rolled oats -- or fine oatmeal, (200g) 2 tsp active dry yeast -- heaping 1 tsp salt -- heaping 400 ml warm water 400 ml warm milk England prep time: 10 mins rest time: 1 hour cook time: 4 mins each Mix everything together in a large bowl until you have a smooth batter. The batter may seem too thin initially, but will thicken up as the oats or oatmeal absorb the liquid. Cover the bowl with a tea towel and leave for at least an hour. The batter should become bubbly and frothy. Heat up a heavy frying pan over a medium heat, and grease it with a bit of oil. Give the batter a good mix, then add about 1/3 cup into the pan, swirling the pan so that the batter thickly covers it. The surface will become covered in holes as the flat bread cooks. After about 2-3 minutes, flip over and cook the other side for about another couple of minutes. Turn out onto a plate and cover with a clean tea towel to keep warm. I usually make a stack of them on the same plate. You could also cook as many as you need and keep the rest of the batter in the fridge, for a few days. Makes 10-12 S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 3g Fat (16.1% calories from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. Serving Ideas : This little known flat bread is traditionally eaten in Staffordshire in Great Britain. They can be eaten with savoury fillings such as scrambled eggs, cheese, bacon, tomato, and mushrooms, or with sweet toppings like honey, jam or fruit. Sliced banana and honey are especially tasty. NOTES : 2015 - 0316 --------------- END bread-bakers.v118.n020 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved