Date: Mon, 22 Oct 2018 01:04:58 +0000 --------------- BEGIN bread-bakers.v118.n041 --------------- 01. Cranberry-Walnut Biscuits (Reggie Dwork) 02. Easy Cheddar Sage Biscuits (Reggie Dwork) 03. Bread Machine Country Cornmeal Bread (Reggie Dwork) 04. Bread Machine Russian Black (Reggie Dwork) 05. Bread, Focaccia, Puglia-Style (Reggie Dwork) 06. Multigrain Pumpkin Cranberry Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n041.1 --------------- Date: Sun, 21 Oct 2018 17:08:56 -0700 From: Reggie Dwork Subject: Cranberry-Walnut Biscuits * Exported from MasterCook * Biscuits, Cranberry-Walnut Recipe By : Serving Size : 10 Preparation Time :0:08 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups Original Bisquick mix 2/3 cup milk 1/2 cup chopped dried cranberries 1/2 cup chopped walnuts 2 tablespoons sugar 1. Heat oven to 450F. 2. Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet. 3. Bake 8 to 10 minutes or until golden brown. Serve warm. High Altitude (3500-6500 ft) Heat oven to 475F. Source: "Betty Crocker" Start to Finish Time: "0:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 8g Fat (40.8% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 323mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : Your preference for biscuits may say a lot about where you live. Most Northerners prefer tender, flaky biscuits with large volume. Southerners tend to like crunchy biscuits with soft, crumbly insides. Do-Ahead Tip Before baking, biscuits can be covered and refrigerated up to 4 hours. Bake as directed. Success If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. --------------- MESSAGE bread-bakers.v118.n041.2 --------------- Date: Sun, 21 Oct 2018 17:09:54 -0700 From: Reggie Dwork Subject: Easy Cheddar Sage Biscuits * Exported from MasterCook * Biscuits, Easy Cheddar Sage Recipe By :Teresa Blackburn Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour 1/2 cup plain low-fat Greek yogurt 1/4 cup whole milk 1/2 cup shredded Cheddar cheese 1 tablespoon chopped fresh sage If you don't have self-rising flour, use 2 cups all-purpose flour, 3 teaspoons baking powder and 1/2 teaspoon salt. Preheat oven to 400F. Place self-rising flour in a mixing bowl, making a "well" in the center with a fork. Whisk together yogurt and milk. Gently pour into flour well. Add cheese and sage. Blend with a fork. Dough should be a bit wet and sticky. Add a bit more milk if necessary. Turn dough out onto a floured work surface. Shake flour over the top and gently pat out dough to about 1/2" thick. Cut into rounds with a 3" cutter that's been dipped in flour. Place rounds on a baking sheet or greased cast-iron skillet with sides touching. Bake 15 to 20 minutes, until biscuits are golden brown. Source: "relish.com" S(Internet Address): http://relish.com/recipes/easy-cheddar-sage-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 2g Fat (18.5% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 356mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. NOTES : 2016 - 0619 --------------- MESSAGE bread-bakers.v118.n041.3 --------------- Date: Sun, 21 Oct 2018 17:13:12 -0700 From: Reggie Dwork Subject: Bread Machine Country Cornmeal Bread * Exported from MasterCook * Bread Machine Country Cornmeal Bread Recipe By :Arlene Riensche,Iowa Serving Size : 16 Preparation Time :0:10 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: 1 cup warm buttermilk -- plus (70-80F) 2 tablespoons warm buttermilk 2 tablespoons butter -- softened 2 tablespoons sugar 1 teaspoon salt 2 3/4 cups bread flour 1/2 cup cornmeal 2 1/4 teaspoons Red Star® Platinum Superior Baking Yeast Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe. Warmed buttermilk will appear curdled. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Serve warm. Yield: 1 loaf (1-1/2 pounds, 16 slices). Prep: 10 min. Bake: 3 hours 1 serving (1 slice) equals 112 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 180 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein. Source: "Originally published as Country Cornmeal Bread in Quick Cooking January/February 2003" S(Internet Address): http://www.tasteofhome.com/recipes/country-cornmeal-bread Start to Finish Time: "3:10" T(Cook Time): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 2g Fat (14.7% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 167mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0927 --------------- MESSAGE bread-bakers.v118.n041.4 --------------- Date: Sun, 21 Oct 2018 17:22:29 -0700 From: Reggie Dwork Subject: Bread Machine Russian Black * Exported from MasterCook * Bread Machine Russian Black #1 Recipe By :Mary Serving Size : 12 Preparation Time :0:15 Categories : Bread Bread Machine Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 tablespoons cider vinegar 2 1/2 cups bread flour 1 cup rye flour 1 teaspoon salt 2 tablespoons margarine 2 tablespoons dark corn syrup 1 tablespoon brown sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon instant coffee granules 1 tablespoon caraway seed 1/4 teaspoon fennel seed -- optional 2 teaspoons active dry yeast Russian The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous. Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing. Editor's Note: To make this recipe in a stand mixer, combine all of the ingredients except the softened butter in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the softened butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Grease two 9x5" loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough in half. Flatten the dough pieces into rectangles, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the loaves into the loaf pans, seam-side down, cover with a floured kitchen towel, and allow it to rise again until doubled, about 30 minutes. Bake the loaves in a preheated 400 degree oven (200 degrees C) until the crust is dark and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Remove the bread from the pan and cool on a wire rack. S(Internet Address): http://allrecipes.com/recipe/russian-black-bread/ Start to Finish Time: "3:15" T(Bake): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 3g Fat (14.6% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 208mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2015 - 0306 --------------- MESSAGE bread-bakers.v118.n041.5 --------------- Date: Sun, 21 Oct 2018 17:24:32 -0700 From: Reggie Dwork Subject: Bread, Focaccia, Puglia-Style * Exported from MasterCook * Bread, Focaccia, Puglia-Style Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BOIL: 8 ounces l Yukon gold potatoes -- peeled WHISK: 1 1/2 teaspoons active dry yeaast 1/2 teaspoon sugar ADD: 4 1/2 cups all-purpose flour -- to 5C 2 teaspoons fine sea salt 2 tablespoons olive oil This dough can also be baked into one large loaf in an 11×17" baking sheet. And while sliding the pan directly on a preheated baking stone results in the crispiest crust, you don't have to use one at all. Makes two 8 1/4 x 11 3/4" loaves, (16 servings) Total time: 2 hours + rising time Boil potatoes in water in a saucepan over high heat until fork-tender, 15 minutes; remove and press through a ricer (or mash until completely smooth). Reserve 1 1/2 cups water and let it and the mashed potatoes cool to 105F to 115F. Whisk together yeast, sugar, mashed potatoes, and reserved water in the bowl of a stand mixer; let stand until foamy, 10 minutes. Add 4 1/2 cups flour, salt, and oil. Combine ingredients with paddle attachment on low speed. Knead dough with dough hook on medium speed until it pulls away from sides of bowl, 5 to 8 minutes. The dough will be wet and sticky. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise in a warm place until nearly doubled, about 1 hour. Generously oil two 8 1/4 x 11 3/4" baking sheets and press dough evenly to edges. If it won't reach edges of baking sheets, cover and let relax 10 minutes before trying again. Cover dough with kitchen towels (or nonstick spray coated parchment paper) and let rise until puffy, 1 to 2 hours. Preheat oven to 425F with a baking stone inside. Dimple dough by pressing finger tips into it. Drizzle dough with more olive oil and sprinkle with sea salt. Bake dough until golden, 20 – 25 minutes. Transfer focaccia to a rack and let cool. Focaccia is best served the day it's baked. Source: "Cuisine at Home" Start to Finish Time: "2:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 2g Fat (13.0% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. NOTES : 2013 - 0925 --------------- MESSAGE bread-bakers.v118.n041.6 --------------- Date: Sun, 21 Oct 2018 17:25:59 -0700 From: Reggie Dwork Subject: Multigrain Pumpkin Cranberry Bread * Exported from MasterCook * Bread, Multigrain Pumpkin Cranberry Recipe By :Reeni Serving Size : 0 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bread flour -- (160g) 1/2 cup rye flour -- (79g) 2 cups white whole wheat flour -- (300g) 2 3/4 teaspoons instant yeast -- (6g) 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1 1/2 teaspoons salt -- (10g) 1 cup canned pumpkin puree 1 tablespoon brown sugar -- (15g) 2 tablespoons olive oil -- (17g) 1/2 cup sweetened cranberries -- (77g) 1/2 cup buttermilk -- ( you can make your own by adding 1/2 tablespoon vinegar in 1/2 cup milk and stand for 5 minutes) 2 tablespoons water 1. In the bowl of kitchen aid stand mixer attached with paddle attachment add yeast, rye, bread and white whole wheat flour mixture, buttermilk, pumpkin, sugar, salt and rest of ingredients and mix everything for 3 min. Then add cranberries and mix very well to incorporate into the dough. Then change to dough hook and knead the dough for about 8 min or until the dough starts leaves from the sides and form a ball. Then transfer the dough to well floured area and knead for another 5 min or until they become shiny, supple, non sticky dough. The dough should pass the window pane test and register 77 to 81F. If you are kneading by hand it takes about 15 min of kneading. 2. Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's expanded and looks somewhat puffy, about 90 min. 3. Lightly grease a 9" x 4" x 3", 1.5 lb. commercial loaf pan. Transfer the dough into a board and gently shape the dough into a smooth log, and settle it into the pan, smooth side up. In a bowl mix everything including flour, buttermilk, spices, salt and sugar. Knead into a soft tacky dough. After 90 min, dough doubles in volume. Spread it into rectangle and then roll from one side into a light roll. Place it in a well greased loaf pan and set aside for 90 min. 4. Cover the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4?, about 90 min. Don't let it rise too high; it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350F. When you are ready for baking score the bread and lightly apply the egg wash on the loaf so that you get the shiny color after baking. After rising for 90 min. Brush with egg wash and score them, then bake it into 350F preheated oven for 60 min or until it registers 200F. 5. Bake the bread for 60 min. Lightly tent it with aluminum foil, and bake for an additional 15 min, or until the center registers 200F on an instant-read thermometer. Remove it from the oven and turn it out of the pan onto a rack. 6. Slice and serve when the bread cools down to room temp. 7. Enjoy with your favorite spread. NOTE: This recipe is inspired from King Arthur Flour Yield: 1 loaf Source: "Cinnamon Spice and Everything Nice" Start to Finish Time: "4:15" T(cook): "4:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1032 Calories; 32g Fat (27.6% calories from fat); 29g Protein; 159g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 3340mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v118.n041 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved