Date: Sun, 24 Jun 2018 06:53:34 +0000 --------------- BEGIN bread-bakers.v118.n023 --------------- 01. Rhubarb Bread (Reggie Dwork) 02. Rosemary Olive Oil Crock Pot Bread (Reggie Dwork) 03. Kansas Sunflower Bread (Reggie Dwork) 04. Ladopsomo Bread (Reggie Dwork) 05. Seeded Amaranth Crackers with Sea Salt and Paprika (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n023.1 --------------- Date: Sun, 17 Jun 2018 22:32:49 -0700 From: Reggie Dwork Subject: Rhubarb Bread * Exported from MasterCook * Bread, Rhubarb Recipe By :Karla Sonnenberg Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 1/2 cups brown sugar 2/3 cup vegetable oil 1 egg 1 cup buttermilk 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups diced rhubarb Topping: 1/2 cup white sugar 1 tablespoon butter 1 teaspoon ground cinnamon Great way to use summer rhubarb. Beautiful pink rhubarb at the markets signals spring's arrival. A bit sour on their own, the stalks work beautifully with sweet strawberries and blueberries, and citrus. This buttery loaf is made with a bit of orange zest, which perfectly compliments rhubarb's pleasant tang. Dress the cooled loaf with a simple glaze of confectioners' sugar and orange juice, if you like, or serve fat slices with vanilla ice cream. Leftovers are nice toasted in a skillet with plenty of salty butter. Note: In the description strawberries are mentioned but not in the ingredients list. You can add them as one review mentions but it will take a bit longer to cook. Prep: 20 min Cook: 1 hr Ready In: 1:20 Preheat oven to 350F (175C). Grease a 5x9" loaf pan. Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan. Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour. Per Serving: 395 calories; 16.7 g fat; 57.4 g carbs; 4.9 g protein; 291 mg sodium. Review: I followed the recipe mostly however I used less sugar; 1/4 cup in the batter and 2 teaspoons sprinkled on top. The bread has a nice flavor accentuated with the orange zest and was not overly sweet. Review: I did it. I added those pesky strawberries, and oh my was that a good choice. Longer to bake, of course (I think an additional 15 or 20 minutes, and I did put foil round the edges so they wouldn't burn), but so delicious. I didn't reduce any sugar either so it's pretty luscious. S(Internet address): "https://www.allrecipes.com/recipe/237548/rhubarb-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 17g Fat (44.0% calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 281mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0528 --------------- MESSAGE bread-bakers.v118.n023.2 --------------- Date: Sat, 23 Jun 2018 16:16:30 -0700 From: Reggie Dwork Subject: Rosemary Olive Oil Crock Pot Bread * Exported from MasterCook * Bread, Rosemary Olive Oil Crock Pot Recipe By :Morgan Serving Size : 16 Preparation Time :1:35 Categories : Bread Bread-Bakers Mailing List Crockpot-Slow Cooker Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 2 1/4 tsp active dry yeast 1 1/4 cups warm water 1/4 cup fresh rosemary -- chopped, divided 3 tablespoons extra virgin olive oil -- plus more for drizzling 1 teaspoon sugar 1 teaspoon sea salt -- or kosher salt, divided This Rosemary Olive Oil Crock Pot Bread has the same flavors as the Macaroni Grill favorite, but is made in the Crock Pot so you don't have to heat up the whole house. Best of all, it's extremely easy to make, and you don't even need a stand mixer! Note: To line the crock pot with parchment paper, tear off a long piece and place it in the crock pot in a U-shape, and then take another piece and do the same perpendicular to the first piece, so four sides come to the top of the crock pot in different directions and the majority of the inside of the pot is covered with parchment paper. In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly. Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 tablespoons), the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary. Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour. Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes. Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2" hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary. Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread. Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 - 5 minutes to get a crunchier, darker crust. Let cool before slicing. Serve with extra olive oil drizzled on top. S(Internet Address): http://hostthetoast.com/rosemary-olive-oil-crock-pot-bread Start to Finish Time: "3:35" T(Cook Time): "2:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 3g Fat (20.7% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 119mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1117 --------------- MESSAGE bread-bakers.v118.n023.3 --------------- Date: Sat, 23 Jun 2018 22:51:56 -0700 From: Reggie Dwork Subject: Kansas Sunflower Bread * Exported from MasterCook * Bread, Kansas Sunflower Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling water 1/4 cup white wheat bulgur 1/2 cup sunflower seeds 1/4 cup rolled oats 1 1/2 teaspoons salt 2 eggs 2 tablespoons vegetable oil 2 tablespoons honey 1 tablespoon granulated sugar 2 teaspoons instant yeast 3 cups King Arthur Unbleached Special Bread Flour -- *Note 2 tablespoons King Arthur Unbleached Special Bread Flour Rich and golden from the eggs, crunchy and nutty from the seeds and grains, this bread makes a great sandwich, and super toast. The wheat and sunflower seeds provide the dominant flavors. *Use this amount in the summer. In winter, you'll probably only need to use 3 cups of flour. Manual Method: In a large mixing bowl, pour the boiling water over the bulgur, and let the mixture sit till it's lukewarm, about 15 minutes. Add the seeds, oats, salt, eggs, oil, honey, sugar, yeast, and enough flour to make a soft dough. Knead the dough on a lightly oiled surface until it's smooth, then place it in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 to 1 1/2 hours, or until it's doubled in bulk.Remove the dough from the bowl, shape it into a loaf, and place it in a lightly greased 8 1/2 x 4 1/2" bread pan. Cover the pan with lightly greased plastic wrap, and set the loaf aside to rise till it's crowned about 1" over the rim of the pan, 45 minutes to 1 hour. Bake the bread in a preheated 350F oven for 35 minutes or until it tests done, draping it lightly with aluminum foil, shiny side up, after 20 minutes if it appears to be getting too brown. Remove the pan from the oven, and turn the loaf out onto a wire rack to cool completely. Yield: 1 loaf. Bread Machine Method: In the pan of your bread machine, pour the boiling water over the bulgur, and let the mixture sit till it's lukewarm, about 15 minutes. Add the remaining ingredients, place the pan in the machine, program the machine for Manual or Dough, and press Start. When the machine has completed its cycle, remove the dough, and shape and bake it as directed above. Yield: 1 loaf. Source: "kingarthurflour.com" S(Internet Address): http://www.kingarthurflour.com/recipes/kansas-sunflower-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 8g Fat (26.7% calories from fat); 9g Protein; 42g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 337mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0405 --------------- MESSAGE bread-bakers.v118.n023.4 --------------- Date: Sat, 23 Jun 2018 23:14:23 -0700 From: Reggie Dwork Subject: Ladopsomo Bread * Exported from MasterCook * Bread, Ladopsomo Recipe By :Michael Psilakis Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Side Dish Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- or 2 envelopes 1 1/2 teaspoons sugar 4 1/4 cups bread flour 1 1/2 teaspoons salt 2 tablespoons extra-virgin olive oil Vegetable oil -- for frying Greek Ladopsomo is a type of Greek fry-bread that's puffy, light and crisp. Active: 30 min Total: 4 hr Servings: 8 flatbreads In a medium bowl, combine the yeast with the sugar and 1/4 cup of lukewarm water and let stand until foamy, 5 minutes. Stir in 1/4 cup of the flour and let stand until very billowy, about 30 minutes. Put the remaining 4 cups of flour and the salt in a stand mixer fitted with the dough hook. Add 1 1/2 cups of lukewarm water, the olive oil and the billowy dough and beat at medium speed until a firm but smooth and silky dough forms, about 10 minutes. Transfer the dough to a large oiled bowl, cover with a sheet of oiled plastic wrap and let stand until doubled in bulk, about 1 hour. Punch down the dough, transfer it to a work surface and divide it into 8 pieces. Pinch the dough into balls and transfer them, rounded side up, to a floured baking sheet. Cover loosely with oiled plastic wrap and let rest for 20 minutes. In a large, deep skillet, heat 1" of vegetable oil until shimmering. Roll out each ball of dough to an 8" round. Working with 1 round at a time, fry the bread over moderately high heat, turning once or twice, until the bread is puffed and deeply golden, 2 to 3 minutes; carefully spoon hot oil over any pale portions of the dough for even browning. Transfer the bread to a paper towel–lined baking sheet. Repeat with the remaining dough balls. Serve right away. Source: "foodandwine.com" S(Internet Address): http://www.foodandwine.com/recipes/ladopsomo-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 5g Fat (14.1% calories from fat); 10g Protein; 54g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 402mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0423 --------------- MESSAGE bread-bakers.v118.n023.5 --------------- Date: Sat, 23 Jun 2018 23:17:57 -0700 From: Reggie Dwork Subject: Seeded Amaranth Crackers with Sea Salt and Paprika * Exported from MasterCook * Crackers, Seeded Amaranth Crackers with Sea Salt and Paprika Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup all-purpose flour 1/3 cup amaranth flour 1 tsp. coarse sea salt 1/2 tsp. baking powder 2 1/2 Tbs. olive oil 1/4 cup water 1/4 tsp. poppy seeds 1/4 tsp. fennel seeds 1/4 tsp. sesame seeds 1/4 tsp. amaranth seed 1/2 tsp. paprika 2 Tbs. grated Parmigiano-Reggiano cheese Preheat an oven to 375F. Line a baking sheet with parchment paper. In a food processor, blend the all-purpose flour, amaranth flour, 1/2 tsp. of the salt and the baking powder. Add 2 Tbs. of the olive oil and pulse until the mixture resembles crumbs. Slowly add the water and pulse just until the dough comes together. Scrape the dough out onto a well-floured board. Using a well-floured rolling pin, roll out the dough into a rectangle 1/8" thick. Cut into squares and transfer to the prepared baking sheet. Brush with the remaining 1/2 Tbs. olive oil and sprinkle with poppy seed, fennel seed, sesame seed, amaranth seed, paprika, the remaining 1/2 tsp. salt and the cheese. Bake until the crackers are golden brown on the edges and bottoms, 10 to 15 minutes. Let cool, then store in an airtight container for up to 3 days. Makes 3 dozen crackers. Source: "Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008)." S(Internet Address): http://www.williams-sonoma.com/recipe/seeded-amaranth-crackers-with-sea-salt-and-paprika.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; 1g Fat (42.4% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0306 --------------- END bread-bakers.v118.n023 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved