Date: Wed, 13 Jun 2018 00:38:36 +0000 --------------- BEGIN bread-bakers.v118.n021 --------------- 01. Blackberry Farm Griddle Cakes (Megan Lee) 02. Computer problems (Jeff Dwork) 03. Buckwheat Pretzels (Reggie Dwork) 04. Potato Focaccia Focaccia con le Patate (Reggie Dwork) 05. Quick Parmesan Cheddar Cheese Bread (Reggie Dwork) 06. Portuguese Cornbread Broa de Milho (Reggie Dwork) 07. Rice Cornmeal Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n021.1 --------------- Date: Mon, 4 Jun 2018 14:42:44 -0400 From: Megan Lee Subject: Blackberry Farm Griddle Cakes We have had a fair share of pancakes, and so far, this is our favorite recipe for griddle/pancakes. We can't go back to normal pancakes after this...! I'm not sure if pancakes are technically considered 'bread', but since the oatcakes made it, hopefully these will qualify , too! Thank you for upkeeping this wonderful email digest. Blackberry Farm Griddle Cakes INGREDIENTS 1 large egg 2 cups buttermilk 1/4 cup pure maple syrup 1 cup gluten-free oat flour 2/3 cup yellow cornmeal 1/3 cup brown rice flour 1/4 cup buckwheat flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/4 cup (1/2 stick) unsalted butter, melted Vegetable oil (for skillet) RECIPE PREPARATION Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain. Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer. Recipe by Blackberry Farm In Walland TN, Photos by Gentl Hyers Source: https://www.bonappetit.com/recipe/blackberry-farm-griddle-cakes --------------- MESSAGE bread-bakers.v118.n021.2 --------------- Date: Tue, 12 Jun 2018 17:25:59 -0700 From: Jeff Dwork Subject: Computer problems We had computer problems over the weekend - all fixed now. Jeff --------------- MESSAGE bread-bakers.v118.n021.3 --------------- Date: Tue, 12 Jun 2018 16:48:22 -0700 From: Reggie Dwork Subject: Buckwheat Pretzels * Exported from MasterCook * Pretzels, Buckwheat Recipe By :Alansid's Kitchen Serving Size : 16 Preparation Time :0:40 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 2/3 cup buckwheat 2 teaspoons salt 2 large eggs 1 cup milk 1 large egg white -- slightly beaten 1 cup sesame seeds 1 large salt In large bowl, mix two flours and salt. Add eggs and milk; blend to form a medium soft dough. Knead dough on a floured board for a few minutes. Place dough into a sealed container or zipper-top plastic bag; let rest for about 20 minutes. Cut dough into 12 or 16 pieces, depending upon pretzel size you prefer. Roll each piece into a rope and a twist into desired shape. Place pretzels on a lightly oiled baking sheet; brush with egg white. Sprinkle with salt, sesame or poppy seeds. Bake at 425F (220F) for 15 to 20 minutes. Serve warm. Source: "recipeland.com" S(Internet address): "https://recipeland.com/recipe/v/buckwheat-pretzels-16052" Start to Finish Time: "1:00" T(Bake): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 6g Fat (27.8% calories from fat); 7g Protein; 29g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 421mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat. NOTES : 2015 - 0312 --------------- MESSAGE bread-bakers.v118.n021.4 --------------- Date: Tue, 12 Jun 2018 17:18:33 -0700 From: Reggie Dwork Subject: Potato Focaccia Focaccia con le Patate * Exported from MasterCook * Bread, Potato Focaccia Focaccia con le Patate Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Italian Main Dish Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Focccia: 4 1/4 ounces potatoes -- (150g) 3 cups all-purpose flour -- (350g) 1 teaspoon sugar -- (4g) 1 1/4 tablespoons yeast -- fresh, (15g), crumbled 1 cup water -- lukewarm, (250ml) 3 tablespoons extra-virgin olive oil -- ((50ml), plus 1 teaspoon extra-virgin olive oil 2 teaspoons salt -- (12g) For The Genoese Brine: 1/2 cup water -- (50ml) 3 tablespoons extra-virgin olive oil -- (25ml), pluis 1 teaspoon extra-virgin olive oil 2 teaspoons coarse salt -- (7g) Prep Time: 20 min Cooking Time: 20 min Rising Time: 2 1/2 hrs To Make The Focaccia: Reserving one potato, put the rest in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 15 min. Drain the potatoes, let cool slightly and then mash them. Put the flour onto a clean work surface, add the sugar, and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the mashed potatoes and oil. Lastly, add the salt and knead the dough until soft, smooth, and elastic. Let the dough rest for about 10 min. Form it into a ball and let it rise on a work surface 40 min. To Make The Brine: Combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest. Roll out the dough to a thickness of 3/4" (2cm) and transfer it to a round baking pan greased with oil. Let it rest for another 10 min, then spread out the dough using your fingers to cover the base of the pan. Sprinkle the focaccia with the Genoese brine smearing it over the surface with your hands, and prod the dough with your fingers to form small dimples where the seasoning will collect. Let it rise in a warm place and until doubled in volume, about 90 min. Thinly slice the remaining potato and arrange the slices over the focaccia. Bake in the oven at 480F (250C) for 20 min, or until the potato is cooked and the focaccia is brown and slightly crispy. Serves 4 Source: "Pizza, Breads & More" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 579 Calories; 24g Fat (36.8% calories from fat); 12g Protein; 79g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2014mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v118.n021.5 --------------- Date: Tue, 12 Jun 2018 17:20:20 -0700 From: Reggie Dwork Subject: Quick Parmesan Cheddar Cheese Bread * Exported from MasterCook * Bread, Quick Parmesan Cheddar Cheese Recipe By :Melanie Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Parmesan cheese -- shredded, (3 oz) 2 1/2 cups all-purpose flour -- Note 1 tablespoon baking powder 1 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon pepper 4 ounces extra sharp cheddar cheese -- shredded 1 cup 2% milk -- or whole 1/2 cup sour cream 3 tablespoons unsalted butter -- melted and cooled 1 large egg -- lightly beaten Quick, simple bread made with Parmesan and cheddar cheeses. The perfect addition to any meal. Serve alone or with honey or butter. It's delicate and tasty! Preheat oven to 350F. Spray a loaf pan with cooking spray and sprinkle 1/2 cup Parmesan evenly in bottom of pan. In a large bowl, whisk flour, baking powder, cayenne and pepper to combine. Using rubber spatula, mix in cheddar breaking up clumps, until cheese is coated with flour. In medium bowl, whisk together milk, sour cream, melted butter and egg. Use a rubber spatula to gently fold wet ingredients into dry ingredients until just combined. Do not over mix. Pour into prepared pan. Level out with rubber spatula. Sprinkle evenly with Parmesan cheese. Bake until loaf is deep golden brown and toothpick comes out clean, about 45-50 minutes. Let cool for 5 minutes. Invert onto wire rack. Turn right side up and cool for about 45 minutes. Serve To freeze: Wrap cooled loaf tightly with double layer of aluminum foil and freeze up to 3 months. Source: "From: The Cook's Illustrated Baking Book" S(Internet address): "http://gatherforbread.com/quick-parmesan-cheddar-cheese-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 13g Fat (44.3% calories from fat); 11g Protein; 26g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 605mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0405 --------------- MESSAGE bread-bakers.v118.n021.6 --------------- Date: Tue, 12 Jun 2018 17:23:37 -0700 From: Reggie Dwork Subject: Portuguese Cornbread Broa de Milho * Exported from MasterCook * Cornbread, Portuguese Broa de Milho Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Hand Made Italian Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Fine yellow cornmeal 3/4 c Very hot water 1/2 c Warm milk -- to 3/4 cups 2 tsps Instant yeast 2 1/2 cups All-purpose flour 1 tsp Salt 1 tbsp Honey 1 tbsp Olive oil Extra flour -- for dusting Put the cornmeal in a bowl and add the hot water to it. Mix together with a fork and then add 1/2 cup of the warm milk. Mix everything till you have a paste like dough. Let it sit until the mixture cools a little and becomes lukewarm. >From here you can knead by hand or machine. Put the cornmeal dough and all the remaining ingredients. Mix together the cornmeal and hot water in a small bowl. Stir in the warm milk, and let the mixture cool to lukewarm. Then add the remaining ingredients and mix and knead them together -- by hand, mixer or bread machine -- to form a smooth, slightly sticky dough. Place the dough in an oiled bowl, and turn it around to coat well. Cover loosely and let it rise for about 1 1/2 to 2 hours until it is puffy. Turn the dough onto a lightly floured surface and knead it lightly a couple of times. Shape into a ball and place it on a parchment or lightly floured/ greased baking tray. Cover loosely and let it rise for about an hour till it looks quite puffed up. Just before baking, if you choose to, make 3 or 4 slashes about 1/4" deep on the crust. Spritz the top lightly with water and bake the loaf at 450F/230C for 10 minutes. Then turn down the heat to 400F/200C and let it bake for about 15 to 20 minutes till it is done and golden brown in color. Let it cool. Slice and serve. Makes: 1 loaf (about 12 slices). Source: "We Knead To Bake" S(Internet Address): http://www.mydiversekitchen.com/we-knead-to-bake-36-broa-de-milho-portuguese-corn-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 2g Fat (11.0% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 184mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : In Portugal it is traditionally served with Caldo de Verde, a potato and kale/ spinach soup but it goes well with most hearty/ rustic soups. NOTES : 2016 - 0330 --------------- MESSAGE bread-bakers.v118.n021.7 --------------- Date: Tue, 12 Jun 2018 17:25:15 -0700 From: Reggie Dwork Subject: Rice Cornmeal Muffins * Exported from MasterCook * Muffins, Rice Cornmeal Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Posted Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons sugar -- (1 3/8 oz) 3 tablespoons butter -- melted,(1 1/2 oz) 3 large eggs -- separated 5 1/2 cups cooked rice -- white or brown, (8 3/4 oz) 1 cup milk -- (8 oz) 2 3/4 cups cornmeal -- (6 oz) 1 teaspoon salt 2 teaspoons baking powder Preheat the oven to 375F. Grease the wells of a muffin tin, or line with papers and grease the insides of the papers. In a lg bowl, mix together the sugar and butter, stir in the egg yolks. Stir in the cornmeal, salt, and baking powder and stir into the first mixture. Beat the egg whites until stiff and fold into the batter. Divide the batter evenly among the wells of the prepared pan. Bake for 22 - 25 min, until a tester inserted in the center of one of the muffins comes out clean. Remove from the oven and place the pan on a rack for 5 min before tipping the muffins out to cool completely. Yield: 12 muffins Weight Watchers PointsPlus: 4 Description: "These muffins have an old-time hominess and comforting flavor that just so happens to be gluten-free, without needing any special flours or xanthan gum. They're moist and tender, and just right with a little honey or jam." Source: "King Arthur Baking Sheet, Spring 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 295 Calories; 6g Fat (17.2% calories from fat); 7g Protein; 53g Carbohydrate; 3g Dietary Fiber; 64mg Cholesterol; 318mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2013 - 0428 --------------- END bread-bakers.v118.n021 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved