Date: Mon, 29 Oct 2018 01:34:48 +0000 --------------- BEGIN bread-bakers.v118.n042 --------------- 01. Traditional Homemade English Crumpets (Reggie Dwork) 02. Big as a Cathead Biscuits (Reggie Dwork) 03. Bread Machine Argentine Chimichurri Bread (Reggie Dwork) 04. Bread Machine Diabetic Pumpernickel Bread (Reggie Dwork) 05. Asparagus Bread (Reggie Dwork) 06. Pumpkin Bread with a Pumpkin-Pecan-Cranberry Swirl (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n042.1 --------------- Date: Mon, 22 Oct 2018 21:02:28 -0700 From: Reggie Dwork Subject: Traditional Homemade English Crumpets * Exported from MasterCook * Crumpets, Traditional Homemade English Recipe By :Kimberly Killebrew Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cast-Iron Skillet Low Fat Muffins/Rolls Posted Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- can substitute half bread flour 1 teaspoon salt 1 cup warm milk 1 tablespoon active dry yeast 1 teaspoon cane sugar 1 cup warm water 1/2 teaspoon baking soda This recipe for authentic traditional English crumpets yields and amazing texture and fabulous flavor! These are sure to become a regular favorite in your home! Prep: 5 mins Cook: 5 mins Total: 20 mins Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt. Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for an hour to let the dough rise. Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage. Cover the batter and let it rest in a warm place for at least 30 minutes (see note below). After 30 minutes the batter should be nice and bubbly. Prepare the crumpet rings by oiling the inside of each rim. (I use and like Norpro's English Muffin/Crumpet Rings.) Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference for even heating). I use my Lodge 12" Cast Iron Pan. Place the rings in the frying pan over medium-high heat. Once the rings are hot, pour the batter into each ring until it's slightly more than half full. Cooking time will vary depending on your stovetop and frying pan but these will cook for roughly 5 minutes. The batter will begin to rise and bubble on top. After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done. Note: You can either remove the rings and flip the crumpets over to cook the other side for another minute or two until golden or remove them from the rings and toast the crumpets. (See blog post for more info on this.) Serve the crumpets immediately slathered with butter, jam, golden syrup or honey. To reheat later toast them in the toaster. Can also be frozen, thaw first before toasting. (Crumpets are eaten whole/open-faced and are not sliced in half horizontally.) NOTE: Regarding how long to let the batter sit before using: It's ready after 30 minutes but letting it rest a bit longer will give you an even higher rise and a lighter texture (see blog post for side-by-side comparison pics). Try both and see which you prefer. Both are excellent. Cal 108, Fat 1g, Carb 20g, Sod 298mg, Pro 3g S(Internet address): "https://www.daringgourmet.com/traditional-english-crumpets/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 1g Fat (9.1% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 290mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1022 --------------- MESSAGE bread-bakers.v118.n042.2 --------------- Date: Sun, 28 Oct 2018 18:00:07 -0700 From: Reggie Dwork Subject: Big as a Cathead Biscuits * Exported from MasterCook * Biscuits, (Big as a) Cathead Recipe By :Susan Gamble Serving Size : 8 Preparation Time :0:20 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- butter-flavored cooking spray 2 1/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt -- or more as needed 1/2 teaspoon baking soda 4 1/2 tablespoons lard 1 cup buttermilk NOTE: You can use milk or plain yogurt in place of the buttermilk. Shortening or butter can stand in for the lard. Preheat oven to 450F (230C). Prepare a 9" cake pan with cooking spray. Mix flour, baking powder, salt, and baking soda together in a mixing bowl. Mash small chunks of lard into the flour mixture with a pastry cutter or with your fingers, letting each addition integrate fully before adding the next, until all the lard has been added and the mixture resembles coarse-ground cornmeal. Make a well in the center of the flour mixture. Pour milk into the well. Stir the mixture with a spoon, making sure to scrape the edges of the bowl so that the dry flour there gets wet, just until the milk is incorporated into the dry mix and there are no large areas of powdery flour remaining, leaving lumpy dough which is sticky in some places and even a bit grainy in the driest areas. From here, use your hands to carefully mix to ensure even consistency. Divide dough into 8 equal chunks and shape each into a thick biscuit. Put the shaped biscuits into the prepared cake pan with the sides touching. Bake in preheated oven until the tops are light golden brown, about 15 minutes. Makes: 8 biscuits as big as a cat's head Cook's Notes: You can make smaller biscuits, just adjust the baking time, or they'll turn out overcooked. S(Internet Address): http://allrecipes.com/Recipe/Big-as-a-Cathead-Biscuits Start to Finish Time: "0:35" T(Cook Time): "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 8g Fat (34.7% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 372mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Serve with butter, jelly, honey, gravy, or whatever your favorite biscuit topping is. NOTES : 2015 - 0723 --------------- MESSAGE bread-bakers.v118.n042.3 --------------- Date: Sun, 28 Oct 2018 18:12:56 -0700 From: Reggie Dwork Subject: Bread Machine Argentine Chimichurri Bread * Exported from MasterCook * Bread Machine Argentine Chimichurri Bread Recipe By :Tom Pampas Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 1/2 tablespoons white wine vinegar 3 tablespoons olive oil 1/8 teaspoon cayenne pepper 3/4 teaspoon dried oregano 2 cloves garlic -- minced 3 tablespoons chopped onion 3 tablespoons fresh parsley 1 1/2 teaspoons salt 1 tablespoon white sugar 3 tablespoons wheat bran 3 cups bread flour 2 teaspoons active dry yeast A spicy bread with lots of herbs and tons of flavor. This is a great bread for meat sandwiches. This bread smells like Heaven, and tastes even better!!! My mouth was watering the whole time it was baking! I substitued basalmic vinegar, because I was out of white, and it was delicious! Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic or White Cycle; press Start. Source: "allrecipes.com" S(Internet Address): http://allrecipes.com/recipe/16766/argentine-chimichurri-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 3g Fat (22.7% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v118.n042.4 --------------- Date: Sun, 28 Oct 2018 18:14:39 -0700 From: Reggie Dwork Subject: Bread Machine Diabetic Pumpernickel Bread * Exported from MasterCook * Bread Machine Diabetic Pumpernickel Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups warm water -- 110F / 43C 1 1/2 teaspoons salt 1 tablespoon instant coffee 1 3/4 cups rye flour 1 3/4 cups whole wheat flour 2 1/2 teaspoons bread machine yeast 1 tablespoon caraway seeds -- optional This traditional German bread is a dark-colored whole grain bread that always tops the lists of diabetic organizations recommending smart food choices for diabetics. It provides 1 gram of fat, has a glycemic index of 50 and 15 grams of carbohydrate per one ounce slice. It has a rye flour base. Put all of the ingredients in the bread pan in the order indicated and select the whole wheat course, 1.5 pound loaf, and medium crust. When done, let rest for 10 minutes and serve. If you like you can seal in a large, one gallon plastic bag and refrigerate for additional servings later. Source: "breadmakermachines.com" S(Internet address): "/www.breadmakermachines.com/diabetic-bread-recipes-in-your-bread-machine/" Yield: "1 1/2 lb loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 1g Fat (5.1% calories from fat); 4g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. NOTES : 2017 - 0823 --------------- MESSAGE bread-bakers.v118.n042.5 --------------- Date: Sun, 28 Oct 2018 18:19:23 -0700 From: Reggie Dwork Subject: Asparagus Bread * Exported from MasterCook * Bread, Asparagus Recipe By : Serving Size : 26 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup oil 1 2/3 cups sugar 1 cup brown sugar 2 teaspoons vanilla 2 cups asparagus -- cleaned and grated, (3/4 lb) 3 cups flour 1/4 teaspoon baking powder 2 teaspoons salt -- divided 1 teaspoon baking soda 3 teaspoons cinnamon 1/2 cup chopped nuts 1 cup raisins -- (optional) Grated asparagus forms the basis for this sweet bread loaded with spices, nuts, and raisins. It is a quick bread that goes together fast. The asparagus provides good fiber, but you wouldn't guess it was an ingredient. Beat eggs until light and foamy Add oil, sugar, brown sugar, vanilla and asparagus. Mix lightly.Whisk together flour, baking powder, salt, baking soda, and cinnamon. Add this flour mixture to wet ingredients and blend.Add nuts and raisins Bake in greased loaf pan 325F for 1 hour or until done. Yield: 2 (5 x ") loaves Yield: approx 26 Source: "Recipe Source: Asparagus: All Ways...Always by Stockton Asparagus Festival Cookbook (Celestial Arts) Reprinted with permission." S(Internet Address): http://homecooking.about.com/od/breadrecipes/r/blbread19.htm Start to Finish Time: "1:10" T(Cook Time): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 11g Fat (38.7% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 229mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. NOTES : 2015 - 0404 --------------- MESSAGE bread-bakers.v118.n042.6 --------------- Date: Sun, 28 Oct 2018 18:29:57 -0700 From: Reggie Dwork Subject: Pumpkin Bread with a Pumpkin-Pecan-Cranberry Swirl * Exported from MasterCook * Bread, Pumpkin Bread with a Pumpkin-Pecan-Cranberry Swirl Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Holidays Nuts Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup whole milk -- lukewarm 1/2 teaspoon granulated sugar 1 1/2 tablespoons active dry yeast -- 2 pkts 1 stick unsalted butter -- (6T softened, 2T melted) 1/4 cup dark brown sugar 1 1/2 teaspoons kosher salt 1 teaspoon freshly grated nutmeg 1 teaspoon finely grated orange zest 1 large egg 1 teaspoon pure vanilla extract 2 cups pure pumpkin puree 4 3/4 cups bread flour -- plus more for dusting 3 tablespoons pure pumpkin puree 2 tablespoons unsalted butter -- softened 1/2 cup turbinado sugar 1 cup pecan halves 1/2 cup dried cranberries 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger The festive twist on cinnamon-swirl bread makes this loaf special enough for a holiday brunch, but don't limit yourself. A toasted, buttered slice can warm up any chilly morning. ACTIVE: 45 min TOTAL: 4 hr SERVINGS: Makes one large 10" Loaf TIME: Plus Cooling This can be made ahead In a small bowl, stir the milk with the granulated sugar and the yeast. Let stand for 5 minutes, until the yeast is foamy. Meanwhile, in a standing mixer fitted with the paddle, cream the 6 tablespoons of butter with the brown sugar, salt, nutmeg and orange zest at medium-high speed until light in color, about 2 minutes. Add the egg and vanilla and beat for 1 minute more. Add the pumpkin puree and beat until incorporated. Pour in the yeast mixture and beat at low speed to fully incorporate. The mixture will look curdled. Switch to the bread hook. Add the 4 3/4 cups of bread flour and knead at low speed until nearly incorporated. Increase the speed to medium and knead until the dough is smooth and shiny, about 8 minutes; it will be very soft, but it should not be sticky. Brush a large bowl with some of the melted butter and turn the dough out into it. Cover with plastic wrap and let rise in a warm place for about 1 1/2 hours, until doubled in bulk. Using a rubber spatula, mash the pumpkin puree with the softened butter in a small bowl. In a food processor, combine the turbinado sugar with the pecans, cranberries, cinnamon and ginger and pulse until the nuts are finely ground. Preheat the oven to 350F. Butter a 10x5" loaf pan. Press down the risen dough and turn it out onto a lightly floured surface. Gently press it into a rectangle and sprinkle with flour. Roll out the dough to a 12x18"rectangle. Spread the pumpkin butter over the dough and sprinkle with the swirl mixture. Starting with a short side, tightly roll the dough up to form a 12" log. Pinch along the seam to seal. Fit the loaf into the prepared pan, seam-side down, tucking the ends underneath. Loosely cover with plastic wrap and let rise for 30 minutes, until the bread has domed above the edge of the pan. Brush the top with melted butter and bake in the center of the oven for about 1 hour, until the top is a deep golden brown and the bottom of the pan sounds hollow when tapped. Let the loaf cool in the pan for 5 minutes; then unmold it onto a rack and let cool completely before slicing. S(Internet Address): http://www.foodandwine.com/recipes/raised-pumpkin-bread-with-a-pumpkin-pecan-cranberry-swirl Yield: "10 -inch loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 504 Calories; 21g Fat (36.7% calories from fat); 11g Protein; 70g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 301mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. NOTES : 2016 - 0523 --------------- END bread-bakers.v118.n042 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved