Date: Tue, 04 Sep 2018 06:36:06 +0000 --------------- BEGIN bread-bakers.v118.n034 --------------- 01. Asiago Cheese and Rosemary Bagels (Reggie Dwork) 02. Finnish Nissua (Reggie Dwork) 03. Focaccia Sticks (Reggie Dwork) 04. Orange Cranberry Bread (Reggie Dwork) 05. Paraguayan Cornbread (Sopa Paraguaya) (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n034.1 --------------- Date: Mon, 03 Sep 2018 23:16:22 -0700 From: Reggie Dwork Subject: Asiago Cheese and Rosemary Bagels * Exported from MasterCook * Bagels, Asiago Cheese and Rosemary Recipe By :created by Foodness Gracious Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 TBSP Canola oil -- or Vegetable Oil, for coating rising bowl Cornmeal -- for dusting cooking tray 2 1/4 tsp Instant Yeast -- Red Star preferred (Quick Rise or Platinum) 4 Cups Bread Flour 1 1/2 tsp Salt 1 TBSP Brown Sugar 1 1/2 Cups Warm Water -- (120-130F) 2 TBSP Fresh Rosemary -- finely chopped 6 ounces Grated Asiago Cheese For the Boiling Water: 2 quarts Water 2 TBSP Brown Sugar 1 TBSP Granulated Sugar Recipe Coat a large mixing bowl (for rising dough) with 1 Tbsp of canola or vegetable oil. Line a cookie tray with parchment paper and dust lightly with the cornmeal. Set aside. In the bowl of a stand mixer fitted with a dough hook, place the flour, yeast, salt and brown sugar and mix on low speed to combine the ingredients. Add the warm water and the rosemary to the bowl and mix on low for about 10 minutes. Take the dough from the mixing bowl and roughly knead into a ball shape. Place the ball into the bowl which was coated with oil. Cover with plastic wrap and let sit in a warm place for 1 hour. After the dough has risen, take it from the bowl and gently punch it down to get rid of most of the air. Divide the dough into 8 pieces each weighing about 3.5 ounces. Roll each piece into a ball and place them on the cookie tray. Cover with a clean towel and let sit for another 20-25 minutes. Bring the water to a boil and preheat the oven to 425F. Take the towel off and gently poke a hole in each dough ball with your thumb, making sure to keep the bagel nice and round with an even hole. Place back on the tray. When they all have holes poked in them and your water is boiling, place 3-4 bagels into the water and boil for 2 minutes. Turn each bagel over and boil for another 1 minute. Scoop the bagels out with a large, slotted spoon and place them back on the cookie tray, right side up. When all of the bagels have been boiled, place some grated cheese on the top. Place the tray into the oven and bake for 25 minutes and each bagel is a nice golden brown color. Source: "redstaryeast.com" S(Internet Address): http://redstaryeast.com/asiago-cheese-and-rosemary-bagels/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 9g Fat (22.6% calories from fat); 14g Protein; 55g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 671mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0809 --------------- MESSAGE bread-bakers.v118.n034.2 --------------- Date: Mon, 03 Sep 2018 23:19:32 -0700 From: Reggie Dwork Subject: Finnish Nissua * Exported from MasterCook * Bread, Finnish Nissua Recipe By :Judy Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Holidays Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 1/2 cup margarine 1 cup white sugar 1 teaspoon salt 2 packages active dry yeast -- (.25 oz each) 1/2 cup warm water -- (110 F/45C) 3 eggs 1 teaspoon ground cardamom 7 1/2 cups bread flour 2 tablespoons butter -- softened 1 cup confectioner's sugar 1/2 teaspoon vanilla extract 2 teaspoons milk Finnish Nissua is a tender Finnish sweet bread made with cardamom. This bread is formed into braided loaves or wreaths, and topped with a simple frosting Prep: 40 min Cook: 30 min Ready In: 3:20 Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in the margarine, sugar and salt until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Pour milk mixture into a large bowl. Beat in eggs, 1 1/2 cup flour, cardamom and yeast mixture. Cover and let stand for 20 to 30 minutes, or until bubbly. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and then divide each piece into thirds. Roll out with your hands until the pieces are long enough to braid. Braid three pieces together to form a loaf; repeat twice to make three loaves. Place on lightly greased baking sheets and let rise for 40 minutes, until nearly doubled. Meanwhile, preheat oven to 350F (175C). Bake in preheated oven for 30 minutes, until golden brown. Move to a wire rack to cool completely. In a small bowl, mix together butter and confectioner's sugar. Stir in vanilla and 2 teaspoons milk to make a spreadable frosting. Spread the frosting over the cooled bread. S(Internet Address): http://allrecipes.com/recipe/18123/finnish-nissua/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 5g Fat (22.6% calories from fat); 6g Protein; 37g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 131mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0410 --------------- MESSAGE bread-bakers.v118.n034.3 --------------- Date: Mon, 03 Sep 2018 23:23:23 -0700 From: Reggie Dwork Subject: Focaccia Sticks * Exported from MasterCook * Bread, Focaccia Sticks Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups King Arthur Pizza Blend Flour 1/4 cup potato flour -- or 1/3 cup dry potato flakes 1 tablespoon Pizza Dough Flavor -- (optional) 1 1/4 teaspoons salt 2 teaspoons instant yeast 2 tablespoons olive oil 1 1/2 cups lukewarm water Topping: 1 Tablespoon olive oil -- to 2T This light-textured, chewy bread goes wonderfully well with stew. Combine all of the dough ingredients, and mix and knead them by hand, mixer, or bread machine until you have a soft, smooth dough. Place the dough in a lightly greased bowl, and allow it to rise for 1 1/2 hours. Gently deflate it, and transfer it to a lightly greased or parchment-lined baking sheet. Pat the dough into a 9" x 12" rectangle. Brush it with olive oil, and sprinkle lightly with seasoning and freshly grated Parmesan cheese. Gently drape it with lightly greased plastic wrap, and set it in a warm place to rise for 30 minutes. Use your fingers to gently dimple the dough every 2" or so. Bake the focaccia in a preheated 425F oven for 18 to 20 minutes, until it's golden brown. Remove it from the oven, and cool it on a rack before cutting into sticks. Yield: About 18 sticks. Tip: For extra light and airy sticks with crackly-crunchy crust, set a baking stone in the middle of your oven before preheating. Place the prepared focaccia on a piece of parchment, and when you're ready to bake, transfer it to the hot stone - either with the help of a large peel or an upside-down baking sheet. Bake for 15 to 17 minutes, and finish according to recipe instructions. S(Internet Address): http://www.kingarthurflour.com/recipes/focaccia-sticks-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 3g Fat (19.4% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 150mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2016 - 0407 --------------- MESSAGE bread-bakers.v118.n034.4 --------------- Date: Mon, 03 Sep 2018 23:27:11 -0700 From: Reggie Dwork Subject: Orange Cranberry Bread * Exported from MasterCook * Bread, Orange Cranberry Recipe By :livlife (Kim) Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Desserts Hand Made Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup Orange Juice -- Room Temperature 1 Tablespoon Butter 1 teaspoon Salt 3 1/4 cups Bread Flour 1 1/2 Tablespoon Sugar -- Or Honey 1 teaspoon Orange Zest 2 teaspoons Yeast 3/4 cups Cranberries Slightly sweet Orange Cranberry Bread marries citrus/tart flavors in a bread perfect for your morning toast or a decadent French Toast treat! Prep: 5 min Cook: 3 hr Yield: 12 Program machine for a 2 lb loaf on the light crust setting. Add ingredients (except the cranberries) into your machine in the order recommended by your manufacturer. Add the cranberries at the machine's recommended "addition" time. The bread will brown easily and would do well on a sandwich setting if your machine has it. I don't have a sweet bread setting, but this might work well also due to the high sugar content. Alternatively, the bread will come out wonderfully mixed either by hand or in a stand mixer and baked in the oven. However, I have always used my machine and do not have a recommended oven baking temperature. S(Internet Address): http://tastykitchen.com/recipes/breads/orange-cranberry-bread-4/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 2g Fat (9.2% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 189mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0514 --------------- MESSAGE bread-bakers.v118.n034.5 --------------- Date: Mon, 03 Sep 2018 23:29:09 -0700 From: Reggie Dwork Subject: Paraguayan Cornbread (Sopa Paraguaya) * Exported from MasterCook * Cornbread, Paraguayan (Sopa Paraguaya) Recipe By :Susan Reid, editor Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 tablespoon corn oil -- or vegetable oil 1 cup diced onion -- (5 oz) 1/4 cup green pepper -- or red pepper, (1 3/4 oz) 1 1/2 cups whole cornmeal -- (7 1/4 oz) 1 cup milk -- (8 oz) 2 tablespoons granulated sugar -- (7/8 oz) 1/2 cup lowfat cottage cheese -- (4 oz) 2 large eggs 1 teaspoon salt 1/4 teaspoon pepper -- to 1/2t 2 teaspoons baking powder 1 1/2 cups corn kernels -- fresh or frozen, (6 1/2 oz) 1 cup Monterey jack cheese -- or pepperjack cheese, grated, (4 oz) Paraguaya Preheat the oven to 375F. Grease a 9 x 9" pan that's at least 2" deep, or a shallow 2-quart casserole dish. In a medium skillet over medium heat, melt the butter and pour in the oil. Add the onions and cook until translucent, stirring occasionally. Add the peppers and cook for 1 more minute. Remove from the heat and cool to room temperature. In a large bowl, combine the cornmeal and milk. Stir in the sugar, cottage cheese, eggs, salt, pepper, and baking powder. Stir in the corn kernels and cooled onion mixture. Stir in the cheese, and then transfer the batter to the prepared pan. Bake for 40 to 45 minutes, until the center doesn't wobble when lightly touched with your finger. Remove from the oven, serve warm. Yield: 12 servings. Serving Size: 2" square Source: "King Arthur Flour, The Baking Sheet" S(Internet address): "http://www.kingarthurflour.com/recipes/sopa-paraguaya-paraguayan-cornbread-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 7g Fat (34.4% calories from fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 371mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Serving Ideas : Perfect for winter with a roast, some chili, or some soup NOTES : 2014 - 1023 --------------- END bread-bakers.v118.n034 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved