Date: Mon, 17 Sep 2018 05:28:39 +0000 --------------- BEGIN bread-bakers.v118.n036 --------------- 01. Blueberry Cornmeal Muffins (Reggie Dwork) 02. Date and Walnut Loaf (Reggie Dwork) 03. No-Time Bread, revised (Jeff Dwork) 04. Wiener Dog Challah (Reggie Dwork) 05. Irish Soda Bread with Dried Fruit and Caraway (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n036.1 --------------- Date: Sun, 09 Sep 2018 17:30:39 -0700 From: Reggie Dwork Subject: Blueberry Cornmeal Muffins * Exported from MasterCook * Muffins, Blueberry Cornmeal Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Fruit Grains Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 3/4 cup cornmeal 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 teaspoons finely grated orange zest 1 1/4 cups low-fat buttermilk -- plus about 2 tablespoons for tops 2 large eggs -- separated 2 tablespoons unsalted butter -- melted 1 1/2 cups blueberries -- picked over and rinsed 2 1/2 teaspoons coarse sanding sugar Nonstick cooking spray Looking for a way to make an old recipe exciting again? Martha Stewart adds cornmeal to these blueberry muffins to add a bit of texture and flavor. They don't taste so much like the child of corn and blueberry muffins as they do a light cornmeal snacking cake; the corn flavor isn't overwhelming, and the blueberries aren't overwhelmingly sweet. The orange zest could be traded out for lemon zest, depending on your preferences. Preheat oven to 400F, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using. In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined. Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin. S(Internet address): "https://www.cheatsheet.com/life/muffin-recipes.html/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 3g Fat (17.3% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0722 --------------- MESSAGE bread-bakers.v118.n036.2 --------------- Date: Sun, 09 Sep 2018 17:35:40 -0700 From: Reggie Dwork Subject: Date and Walnut Loaf * Exported from MasterCook * Bread, Date and Walnut Loaf Recipe By : Bianca Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medjool dates -- seeds removed 1 ripe banana 1 cup walnuts -- natural 2 cups almond meal 3 tablespoons almond butter -- See Note* 3 eggs 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 pinch salt 1 teaspoon baking powder When I was kid one of my closest friends had a Mum who made the best Date and Walnut Loaf. The BEST! She would bake it in tins and we would eat slices of it with butter on the bus on the way to school. *Note: Almond spread is readily available in the health food section of the supermarket or at health food stores. Preheat your oven to 350F/175C. Grease and line a loaf tin with baking paper over hanging the sides for easy removal. The base of mine measures 19.5cm x 9.5cm. Place half of the medjool dates and the banana into your processor. Pulse until smooth and well combined. Add the remaining dates and the walnuts. Quickly pulse to roughly chop the dates and walnuts, be sure to leave plenty of texture. Add the almond meal and combine. Add the almond butter, cinnamon, vanilla and salt, combine. Add the the eggs, combine. Add the baking powder, gentle combine and spoon the mixture into the prepared tin. Smooth over the top with the back of a spoon. Bake for 35 minutes, cover with foil and bake for a further 10 minutes. Remove from the oven and leave to cool slightly in the tin. Gently place the loaf onto a cooling rack and allow to cool a little prior to cutting. Serve. Eat. Enjoy. S(Internet address): "https://wholefoodsimply.com/date-and-walnut-loaf/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 14g Fat (54.9% calories from fat); 14g Protein; 11g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0629 --------------- MESSAGE bread-bakers.v118.n036.3 --------------- Date: Sun, 16 Sep 2018 20:07:32 -0700 From: Jeff Dwork Subject: No-Time Bread, revised * Exported from MasterCook * Bread, No-Time 2 Recipe By :Faith Durand Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons active dry yeast -- (2 packets) 1 tablespoon sugar 1 1/2 cups water -- about 90F 240 grams bread flour -- see directions, divided 240 grams whole wheat flour -- see directions, divided 1 1/4 teaspoons salt 3/4 teaspoon apple cider vinegar -- see directions This bread is very good. The original recipe was posted in Bread-Bakers on 15 Dec 2017, v117.n049.4. The author's website has a video. The original recipe called for 3 1/2 cups bread flour, which is 420 g by my measurements. This was too little flour - the dough could not hold its shape. Using 480 g (3 7/8 cups) total flour yielded a dough that held its shape until the final rise. I had to pour the dough into the hot pot. This recipe works equally well with all white flour. Expect a fairly dense loaf. Whisk the two flours together and separate out about 15% to add after the first mixing. I mixed the dough for 3 minutes with the paddle (recipe calls for "several minutes"). The original recipe calls for balsamic vinegar. The balsamic vinegar I had on hand didn't do anything. I switched to apple cider vinegar, which gave a bit of a taste. I baked in a covered cast-iron pot at 440F in a well-sealed electric oven with very good temperature control. Baking at 450F made the bottom crust too tough. It was done after 30 minutes, internal temp 200F. A more variable oven may require the higher temp and longer time. Original recipe follows: Bake this loaf in a covered pan, it helps the dough spring to life under its own moisture and develop that wonderful crackly crust and tender interior. You can also make this in a Dutch oven or alternative. The dough is not quite as wet, so it has a finer crumb compared to the rustic wide holes of a wetter dough. We use a little trick from Shirley Corriher, who adds a touch of vinegar to quicker yeast doughs. This simulates a little of the flavor you get in long-rise doughs. It's also incredibly moist and tender, with that homemade yeasty comfort, just slightly sweet from the sugar that is added to get the yeast working quickly. In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit. Heat the oven to 450F. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need. Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom. Lightly grease a microwave-safe bowl with vegetable oil and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave. Microwave on HIGH for 25 seconds. Let rest in the microwave for about five minutes. Microwave on HIGH for another 25 seconds, then remove. Let rest and rise for another 15 minutes. Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210F. S(Internet address): "https://www.thekitchn.com/easier-no-knead-bread-in-a-hurry-40653" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 1g Fat (4.6% calories from fat); 7g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0916 --------------- MESSAGE bread-bakers.v118.n036.4 --------------- Date: Sun, 16 Sep 2018 21:27:52 -0700 From: Reggie Dwork Subject: Wiener Dog Challah * Exported from MasterCook * Bread, Wiener Dog Challah Recipe By :Mark Cain Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water -- (110F/45C) 1 tablespoon honey 2 1/4 tsp active dry yeast -- (.25 oz) 2 tablespoons vegetable oil 1 teaspoon salt 6 cups bread flour 1 egg white -- beaten This style of Challah bread comes out short and wide like a Daschound dog; hence the name. It's quite delicious! Prep: 30 min Cook: 50 min Ready In: 3 hr In a small bowl, dissolve yeast and honey in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the oil, salt and 3 cups flour; stir well to combine. 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 two equal pieces and form into two long oval loaves. Place on two lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425F (220C). Just before baking, give the risen loaves three shallow slashes with a sharp knife. Bake in preheated oven for 30 minutes. Remove from oven, turn heat down to 350F (175C), brush with beaten egg white. Return loaves to the oven to bake for an additional 20 minutes, or until golden brown and bottoms sound hollow when tapped. Info: Cal 17, Fat 1.4g, Carb 1g, Sod 113mg, Fiber 0.1g, Pro 0.3g S(Internet address): "https://www.allrecipes.com/recipe/18014/wiener-dog-challah/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 2g Fat (11.4% calories from fat); 5g Protein; 31g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 111mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0701 --------------- MESSAGE bread-bakers.v118.n036.5 --------------- Date: Sun, 16 Sep 2018 21:30:09 -0700 From: Reggie Dwork Subject: Irish Soda Bread with Dried Fruit and Caraway * Exported from MasterCook * Bread, Irish Soda Bread with Dried Fruit and Caraway Recipe By :Joy Howard Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Ethnic Fruit Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp unsalted butter 4 1/2 C white whole wheat flour 1/2 C currants 1/2 c golden raisins 1 Tbsp caraway seeds 1 tsp baking soda 1 tsp kosher salt 2 1/4 c buttermilk Ireland Active: 15 min Total: 1 1/2 hrs (including 30 min cooling time) Preheat oven to 425F. Warm a 9" cast-iron skillet in oven for 5 min. Remove the pan and add butter, swirling to coat the bottom and sides. Combine flour, currants, raisins, carraway seeds, baking soda and salt in a lg bowl. Gradually add buttermilk, stirring just until the flour is fully incorporated. Do not overmix. The dough should be sticky and a little shaggy. Transfer the dough to the prepared pan, using a spatula to spread it evenly. It's OK if it doesn't reach all the way to the sides, Use a sharp knife to score a deep X in the top of the loaf. Bake until cooked through and golden brown, about 40 min. Let cool in the panfor 5 min, then transfer to a wire rack to cool for at least 30 min before slicing. Each slice is 2" thick Info: Cal 212, Fat1g, Carb 45g, Pro 8g, Sod354mg, Fib 5g Source: "EatingWell, Mar/Apr 2018" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 2g Fat (8.9% calories from fat); 8g Protein; 45g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 314mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat. NOTES : 2018 - 0301 --------------- END bread-bakers.v118.n036 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved