Date: Mon, 08 Oct 2018 04:46:27 +0000 --------------- BEGIN bread-bakers.v118.n039 --------------- 01. Harvest Pumpkin Scones (Reggie Dwork) 02. Pumpkin Bran Muffins (Reggie Dwork) 03. Swirled Sesame Tea Cake (Reggie Dwork) 04. Bread Machine Brown Rice And Lychee Bread (Reggie Dwork) 05. Bread Machine Buckwheat And Walnut Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n039.1 --------------- Date: Sat, 06 Oct 2018 17:07:05 -0700 From: Reggie Dwork Subject: Harvest Pumpkin Scones These look really good for the holidays. Reggie * Exported from MasterCook * Scones, Harvest Pumpkin Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups unbleached all-purpose flour -- (326g or 11 1/2 oz) 1/3 cup sugar -- (74g or 2 5/8 oz) 1 tablespoon baking powder 3/4 teaspoon salt 3/4 teaspoon ground cinnamon -- See Directions 1/4 teaspoon ground ginger -- See Directions 1/4 teaspoon ground nutmeg -- See Directions 1/4 teaspoon ground allspice -- See Directions 1/2 cup cold butter 1 cup minced crystallized ginger -- cinnamon chips, or chocolate chips, to 2 cups 2/3 cup canned pumpkin 2 large eggs coarse white sparkling sugar -- for topping These deep-gold scones are as tasty as they are pretty. Cinnamon, ginger, allspice, and nutmeg spice the dough; diced crystallized ginger and cinnamon chips take their flavor over the top. Hands-on time: 15 mins. to 20 mins. Baking time: 20 mins. to 25 mins. Total time: 1:05. to 1:15 Yield: 12 scones tips from our bakers: Wondering what to do with the rest of the canned pumpkin? Scoop onto plastic wrap or into a small container, and freeze. It'll be ready and waiting next time you want to make these scones. If you're really serious about using your ingredients most effectively, use a scant 2/3 cup pumpkin (a scant 5 1/4 ounces), rather than the full 2/3 cup called for. You'll find a typical 15 1/2-ounce can of pumpkin will then be enough for three batches of scones. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the ginger and/or chips, if you're using them. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together. You can use 1 1/2 tsp pumpkin pie spice in place of the cinnamon, ginger, nutmeg and allspice. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F. Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired. Note: One review mentioned that these need 1C sugar not what is called for 1/3C. She stated that: "otherwise they have no taste." Barb of KAF replied to her: "the added chips and crystallized ginger should bring more sweetness to these scones. If you only used one cup of added ingredients, perhaps 2 cups would yield the flavor and sweetness you're looking for". Barb@KAF Most of the reviews stated they were good (to fabulous) as is. Cal 270, Fat 9g, Carb 44g, Sod 270 mg, Fiber 2g Pro 4g Source: "King Arthur Flour" S(Internet Address): http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 9g Fat (30.4% calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 355mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2015 - 1010 --------------- MESSAGE bread-bakers.v118.n039.2 --------------- Date: Sat, 06 Oct 2018 18:42:05 -0700 From: Reggie Dwork Subject: Pumpkin Bran Muffins * Exported from MasterCook * Muffins, Pumpkin Bran Recipe By : King Arthur Flour Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 425 g pumpkin puree -- (15 oz) 60 g bran flakes cereal -- (1C or 2 1/8 oz) 57 g melted unsalted butter -- (4T or 2 oz) 99 g granulated sugar -- (1/2C or 3 1/2 oz) 25 g brown sugar -- (2T or 7/8 oz) 2 large eggs 170 g buttermilk -- (3/4C or 6 oz) 149 g Unbleached All-Purpose Flour -- (1 1/4C or 5 1/4 oz) 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 142 g dried cranberries -- or raisins (1C or 5 oz) Demerara sugar -- or coarse white sparkling sugar, for sprinkling Pumpkin performs a baking miracle in these muffins, providing moisture and flavor without loading up on fat. They're the most wholesome and delicious version of bran muffins we've ever tried. PREP: 25 mins. BAKE: 25 mins. to 30 mins. TOTAL: 50 mins. In a large mixing bowl, combine the pumpkin, bran cereal, butter, and sugars. Stir in the eggs and buttermilk. In a separate bowl, whisk together the flour, salt, spices, baking soda, and baking powder. Stir into the pumpkin mixture, then stir in the dried cranberries (or raisins). Cover the bowl and refrigerate the batter for 4 hours, or as long as overnight. Preheat the oven to 375F. Lightly grease a 12-cup muffin pan, or line the wells with papers. Scoop the batter into the prepared pan, using a heaping 1/4 cup of batter for each muffin. Sprinkle the tops with sugar. Bake the muffins for 25 to 28 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before turning them out of the pan to finish cooling on a rack. Store muffins at room temperature, well-wrapped, for up to three days; freeze for longer storage. Review: This recipe was delicious. I am not usually a "bran" lover, but with the pumpkin, a great combo. I also threw in some pecans, it was twice as nice. S(Internet address): "https://www.kingarthurflour.com/recipes/pumpkin-bran-muffins-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 5g Fat (26.4% calories from fat); 4g Protein; 29g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 264mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1006 --------------- MESSAGE bread-bakers.v118.n039.3 --------------- Date: Sat, 06 Oct 2018 20:43:12 -0700 From: Reggie Dwork Subject: Swirled Sesame Tea Cake A quick bread that would make a nice gift during the holidays. * Exported from MasterCook * Sesame Tea Cake, Swirled Recipe By : Claire Saffitz Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick vegetable oil spray 1 Tablespoon White sesame seeds -- for sprinkling 2 Tbsp. black sesame seeds -- plus more for sprinkling 1 cup sugar -- plus more for sprinkling 1 1/2 cups all-purpose flour 1 3/4 tsp. baking powder 1 tsp. kosher salt 1/2 tsp. ground cardamom 1/4 tsp. baking soda 1/2 cup plain whole-milk yogurt 1/2 cup tahini 2 large eggs 1 tsp. vanilla extract 1/2 cup vegetable oil 1 1/2 tsp. toasted sesame oil This tahini quick bread recipe will make you a believer. Preheat oven to 350F. Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Lightly coat parchment with nonstick spray. Sprinkle sides and bottom of pan with white and black sesame seeds and sugar and shake around in pan to coat; tap out excess. Finely grind 2 Tbsp. black sesame seeds in a spice mill, food processor, or blender; set aside. Whisk flour, baking powder, salt, cardamom, and baking soda in a medium bowl to combine. Whisk yogurt and tahini in another small bowl until smooth (mixture will seize and stiffen at first). Using an electric mixer on medium-high speed, beat eggs, vanilla, and 1 cup sugar in a large bowl until eggs are pale and thick (use the paddle attachment if using a stand mixer), about 2 minutes. Reduce speed to medium and, with motor running, gradually stream in vegetable oil and sesame oil. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions, beginning and ending with dry ingredients. Beat after each addition until fully incorporated. Scrape half of batter into the bowl that held the dry ingredients. Add reserved ground black sesame seeds to the remaining batter and mix on medium speed until evenly distributed - this is your black swirl. Alternating between batters, spoon large dollops into prepared pan. The dramatic streaks may look like they require artistic talent, but really all you need is a metal or wooden skewer. The key is not to overswirl, which will muddle the two different-color batters into a gray blob. For Instagram-worthy defined swooshes, insert the skewer all the way to the bottom of the pan, then use confident strokes to make up to four figure-eight patterns throughout the loaf. Sprinkle with more white and black sesame seeds, then with more sugar. Bake until a tester inserted into the center of cake comes out clean, 55 to 65 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around short sides of pan and use parchment to help lift cake out of pan and onto rack. Let cool completely. Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature. Description: "A quick bread that would make a nice gift during the holidays." S(Internet address): "https://www.bonappetit.com/recipe/swirled-sesame-tea-cake" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 13g Fat (51.4% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 212mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 1006 --------------- MESSAGE bread-bakers.v118.n039.4 --------------- Date: Sun, 07 Oct 2018 18:39:02 -0700 From: Reggie Dwork Subject: Bread Machine Brown Rice And Lychee Bread This is a bread recipe I made a few years ago that turned out pretty tasty. If you try it please let me know and I might post more of my personel recipes. * Exported from MasterCook * Bread Machine Brown Rice And Lychee Bread [RT] Recipe By :Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Asian Bread Bread Machine Bread-Bakers Mailing List Fruit Hand Made Low Fat Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Loaf: 2 1/2 Tsp Yeast 13 Oz Bread Flour 8 Oz Brown Rice Flour 1 Tbsp Poppy Seeds 2 Tsp Canola Oil 1 1/2 Tsp Salt 1 C Lychee Liquid -- Reserved From 2 Cans Of Lychees 1 C Lychees 1/4 C Toasted Sesame Seeds 1 Tsp Honey 1 1/2 Tbsp Water Drain canned lychees and reserve heavy syrup (lychee liquid). Toast sesame seeds in hot fry pan till starting to turn golden...but don't let them all turn golden or they will be over-toasted. Put all ingredients into baking basket of your bread machine according to manufacturer's directions. Set crust for light and push Start. At then end of the baking cycle remove from baking basket and place on a rack to cool. Lychee are available in the Asian section of many supermarkets or Oriental markets. Review: This is *very* good!! Excellent crunch to the crust but it isn't tough or hard. The texture is nice and light not dense. The flavor in wonderful ... there is a crunch from the sesame and poppy seeds and interesting texture added with the lychees. The top is not pretty but it could probably be done on the dough cycle and made into a round loaf, slashed on top and baked in the oven. Or if one doesn't mind the appearance of the top then bake it in the bread machine. The top is hilly looking but not from excessive water. I think it is good as is. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 3g Fat (14.3% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 1997 - 0512 --------------- MESSAGE bread-bakers.v118.n039.5 --------------- Date: Sun, 07 Oct 2018 21:41:01 -0700 From: Reggie Dwork Subject: Bread Machine Buckwheat And Walnut Bread * Exported from MasterCook * Bread Machine Buckwheat And Walnut Bread Recipe By :Jennie Shapter Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: -- (2 lb): 3 teaspoons molasses -- (4 tsp) 1 1/3 cups water -- (1 3/4C) 2 tablespoons walnut oil -- or olive oil (3 T) 3 1/4 cups unbleached white bread flour -- (5C) 3/4 cup buckwheat flour -- (1C) 1 1/2 tablespoons nonfat dry milk -- (2 T) 1 1/2 teaspoons salt -- (2 tsp) 3/4 teaspoon granulated sugar -- (1 tsp) 1 teaspoon rapid rise active dry yeast -- (1 1/2 tsp) 1/2 cup walnut pieces -- (3/4C) Buckwheat flour is made from toasted buckwheat groats. It has a distinctive earthy taste, perfectly mellowed when blended with white flour and walnuts in this compact bread, flavored with molasses. Makes 1 loaf Pour the water, molasses and walnut or olive oil into the bread pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients. Sprinkle the flours over, covering the liquid. Add the milk. Place the salt and sugar in separate corners. Make a shallow indentation in the center of the flour (but not down as far as the liquid) and add the easy-blend dry yeast. Set the bread machine to basic/normal setting; use the raisin setting (if available), medium crust. Press Start. Add the walnut pieces to the dough when the machine beeps or after the first kneading. Remove the buckwheat and walnut bread from the machine pan at the end of the baking cycle and turn out onto a wire rack to cool. Source: "Bread Machine Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 5g Fat (24.6% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 206mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0723 --------------- END bread-bakers.v118.n039 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved