Date: Sat, 16 Jun 2018 06:47:16 +0000 --------------- BEGIN bread-bakers.v118.n022 --------------- 01. Basic Buttermilk Quick Bread with 10 variations (Reggie Dwork) 02. Old-World Rye Bread (Reggie Dwork) 03. Onion French Bread (Reggie Dwork) 04. Prosforo Orthodox Offering Bread (Reggie Dwork) 05. Rosemary Potato Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n022.1 --------------- Date: Fri, 15 Jun 2018 23:10:43 -0700 From: Reggie Dwork Subject: Basic Buttermilk Quick Bread with 10 variations * Exported from MasterCook * Bread, Basic Buttermilk Quick Bread with 10 variations Recipe By :The Kitchn Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (10 oz) 1/2 cup white sugar -- (4 oz) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk -- (8 oz) 1 large eggs 1/4 cup unsalted butter -- olive oil, or vegetable oil, (2 oz) Variations: Cranberry-Walnut Loaf 1 cup dried cranberries 1/2 cup chopped walnuts -- toasted 1 teaspoon vanilla 2 Tablespoons orange zest -- from one orange Apple-Cinnamon Loaf 1 cup diced apples 1 teaspoon cinnamon 1/2 cup chopped nuts -- toasted Cherry-Almond Loaf 1 cup dried cherry 1/2 cup chopped almonds -- toasted 1 teaspoon almond extract Blueberry Loaf 1 cup blueberries -- fresh or frozen 1 teaspoon vanilla 1 tablespoon lemon zest -- from one lemon Ginger-Orange Loaf 5 Tablespoons orange zest -- from two oranges 1/4 cup crystallized ginger 1 teaspoon cinnamon 1 pinch nutmeg 1 pinch clove Herbed Sun-dired Tomato and Cheese Loaf reduce sugar to 1 Tbsp 1/2 cup grated cheese 1 teaspoon oregano 1/2 teaspoon thyme 2 tablespoons sun-dried tomatoes -- minced Onion-Dill Loaf reduce sugar to 2 Tbsp 1 onion -- minced and cooked until soft 1 tablespoon fresh dill -- minced Pesto Loaf reduce sugar to 1 Tbsp 1/4 cup pesto 1/2 cup shredded parmesan cheese Spicy Jalapeno Loaf reduce sugar to 2 Tbsp 1/4 cup jalapeno chilies -- minced 1 cup shredded cheddar cheese 2 teaspoons chili powder Irish Soda Bread Look-Alike Loaf reduce sugar to 1/4 cup 1 tablespoon caraway seeds 3/4 cup raisins Here is the basic recipe I've settled on over the years, with plenty of variations for just about any occasion you can think of. Add some diced fruit and warm spices, and this loaf becomes part of a brunch buffet. Go the other way with shredded cheese, savory herbs, and onions, and you could take this to any barbecue, football party, or potluck dinner with confidence that every last crumb will be eaten before the night is over. Heat the oven to 350F. Grease or spray with nonstick cooking spray a standard 9x5" loaf pan. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg. Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix. Scrape the batter into the prepared pan and pat it into the corners. Bake for 45 to 50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing. Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months. Basic Variations: Sugar can be reduced to a tablespoon for more savory breads. Up to half the flour can be substituted with an alternative flour. Replace the buttermilk with a mix of yogurt and milk or milk and a squeeze of lemon. Use up to 1 1/2 cups fruits, nuts, olives, cheese, or other ingredients, added to the dry ingredients. Use 1-3 teaspoons of herbs or spices, added to the dry ingredient S(Internet address): "https://www.thekitchn.com/how-to-make-buttermilk-quick-bread-with-10-different-variations-164621" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1493 Calories; 56g Fat (33.8% calories from fat); 41g Protein; 205g Carbohydrate; 7g Dietary Fiber; 345mg Cholesterol; 3831mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 10 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0211 --------------- MESSAGE bread-bakers.v118.n022.2 --------------- Date: Fri, 15 Jun 2018 23:15:12 -0700 From: Reggie Dwork Subject: Old-World Rye Bread * Exported from MasterCook * Bread, Old-World Rye 2 Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 ounces active dry yeast -- (1/4 ounce each) (2 pkgs) 1 1/2 cups warm water -- (110 to 115F) 1/2 cup molasses 6 tablespoons butter -- softened 2 cups rye flour 1/4 cup baking cocoa -- (Dutch Processed Baking Cocoa) 2 tablespoons caraway seeds 2 teaspoons salt 3 1/2 cups all-purpose flour -- to 4C Cornmeal In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf, about 10 in. long. Grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. Bake at 350F for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each). TOTAL TIME: Prep: 25 min. + rising Bake: 35 min. + cooling MAKES: 24 servings 1 slice equals (calculated without cornmeal) 146 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 229 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein. Source: "tasteofhome.com" S(Internet Address): http://www.tasteofhome.com/recipes/old-world-rye-bread Copyright: "Originally published as Old-World Rye Bread in Best of Country Breads 2000, p46" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 4g Fat (20.2% calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 214mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2015 - 0301 --------------- MESSAGE bread-bakers.v118.n022.3 --------------- Date: Fri, 15 Jun 2018 23:17:04 -0700 From: Reggie Dwork Subject: Onion French Bread * Exported from MasterCook * Bread, Onion French Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- (70F to 80F) 1/2 cup dried minced onion 1 tablespoon sugar 2 teaspoons salt 3 cups bread flour 2 1/4 teaspoons active dry yeast 1 tablespoon cornmeal 1 egg yolk -- lightly beaten 1 In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). 2 When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15" x 10". rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under. 3 Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4" deep cuts 2" apart in each loaf. 4 Bake at 375F for 20-25 minutes or until golden brown. Remove from pan to a wire rack. YIELD: 2 loaves (about 3/4 lb each, 16 slices) Source: "Fall Baking" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; trace Fat (6.7% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 134mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. Serving Ideas : Serve with soup Add dried minced onion --------------- MESSAGE bread-bakers.v118.n022.4 --------------- Date: Fri, 15 Jun 2018 23:26:18 -0700 From: Reggie Dwork Subject: Prosforo Orthodox Offering Bread * Exported from MasterCook * Bread, Prosforo Orthodox Offering Recipe By :NANCY GAIFYLLIA Serving Size : 6 Preparation Time :0:00 Categories : Bread Fatfree Grains Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rye flour -- (or other dark flour) 1 cup whole wheat flour 4 cups all-purpose flour -- see note 1 teaspoon sea salt 2 cups water -- (lukewarm, 105F/40C) 2 1/4 teaspoons active dry yeast Prosforo ("offering") is made by members of the Greek Orthodox faith as altar bread for celebrations of the Divine Liturgy. The bread consists of two loaves baked together, one placed on top of the other. Each loaf is stamped with a seal. The double loaf represents the divine and human nature of Jesus Christ. Traditional Greek homes reserve a pan that is used only for making prosforo. Prep: 60 mins Cook: 75 mins Total: 2:15 Yield: 1 loaf Note: original recipe suggests 6 cups bread flour as alternative to 4 cups all-purpose. This is clearly wrong, but expect to adjust the amount of flour. Sprinkle yeast on top of 1/2 cup of the lukewarm water and stir to dissolve. Sift the flours together into a large bowl. (If using 6 cups of white flour only, sift now.) Whisk in salt to distribute. Make the sign of the cross into the flour (or make a well in the center of the flour) and add yeast mixture and remaining water. Use hands to mix, rotating in a circular motion to pull flour gradually into the center. When the dough sticks together, turn out onto a floured work surface and knead to form a smooth, elastic, firm dough (about 20 min). Allow the dough to rest for about 10 min, then knead again for about 5 min longer. Lightly flour an 8" cake pan. Divide the dough into two equal pieces and form into two round loaves. Flatten one loaf slightly and place in the middle of the cake pan. Press the seal firmly into the dough until the dough fills the pan around the sides. Flatten the second loaf and place on top of the first. Dust the seal with flour and press down firmly to get the best possible imprint. If needed, use a brush or small spoon to gently fix any uneven edges in the imprint from the seal. Use a wooden skewer to poke small holes at the 12 corners of the cross on the seal (4 in the middle and 8 around the edges). Cover with a clean towel (make the sign of the cross and place a small cross on the towel), and allow to rise for 20 to 25 minutes. While the loaf is rising, preheat oven to 355F (180C). Bake at 355F (180C) for about 1 hour and 15 or 20 minutes. During baking, if the top starts to get too dark, cover loosely with a piece of foil. When done, remove loaf from the oven and transfer to a cooling rack. Cover with a clean towel until cooled, and then brush away any flour that may remain on top from the seal. S(Internet Address): https://www.thespruce.com/orthodox-offering-bread-1705604 Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 436 Calories; 2g Fat (3.2% calories from fat); 14g Protein; 92g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 320mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2017 - 1118 --------------- MESSAGE bread-bakers.v118.n022.5 --------------- Date: Fri, 15 Jun 2018 23:30:49 -0700 From: Reggie Dwork Subject: Rosemary Potato Rolls * Exported from MasterCook * Rolls, Rosemary Potato Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 1/4 cups water -- (10 oz) 2 tablespoons olive oil -- (7/8 oz) 3 cups King Arthur Unbleached All-Purpose Flour -- (13 oz) 2 tablespoons Baker's Special Dry Milk -- or non-fat dry milk powder,(5/8 oz) 1/4 cup potato flour -- OR 1/2 cup (1 oz) potato buds, (1 1/2 oz) 1 tablespoon sugar -- (3/8 oz) 2 teaspoons rosemary -- fresh or dried, crushed 1 teaspoon salt 1 1/2 teaspoons instant yeast Topping: 1 tablespoon cornmeal 1 egg -- lightly beaten 2 teaspoons kosher salt These moist rolls are fantastic with chicken or egg salad for a quick and easy (but still elegant) summer lunch. Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer. Select the dough or manual cycle, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth dough. When the cycle is complete, transfer the dough to a well-floured or lightly greased work surface. This dough is quite sticky, so be prepared with extra flour. Fold the dough over several times to expel any excess carbon dioxide, then divide it into 12 equal pieces. Let the pieces relax for 10 minutes or so, for easier shaping. Roll each piece into a 10" rope; coil each rope (like a sleeping snake), and tuck in the end so that it pokes up through the middle. Place the rolls about 2" apart on a baking sheet that's been lightly dusted with cornmeal. Cover them with a proof cover or with greased plastic wrap, and let them rise for 45 minutes, or until they've doubled in size. Brush the tops of the risen rolls with beaten egg, and sprinkle them lightly with kosher or another coarse salt. Bake them in a preheated 375F oven for 15 to 20 minutes, or until they're golden brown. Remove them from the oven, and allow them to cool completely before serving. Yield: 12 rolls. S(Internet Address): http://www.kingarthurflour.com/recipes/rosemary-potato-rolls-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 3g Fat (18.5% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 505mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0405 --------------- END bread-bakers.v118.n022 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved