Date: Mon, 05 Nov 2018 07:19:49 +0000 --------------- BEGIN bread-bakers.v118.n043 --------------- 01. Pumpkin No-Time Bread (Jeff Dwork) 02. Apple Drop Biscuits (Reggie Dwork) 03. Bread Machine Polenta And Whole Wheat Loaf (Reggie Dwork) 04. Super Moist Gluten Free Pumpkin Bread (Reggie Dwork) 05. Turmeric Rolls with Onion (Reggie Dwork) 06. Bread Machine An-Pan (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n043.1 --------------- Date: Sun, 04 Nov 2018 19:48:24 -0800 From: Jeff Dwork Subject: Pumpkin No-Time Bread * Exported from MasterCook * Bread, Pumpkin No-Time Recipe By :Jeff Dwork, from a recipe by Faith Durand Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sugar 1 1/3 cups water -- 90F, to 1 1/4 cups, divided 4 1/2 teaspoons active dry yeast -- 2 packets 240 grams bread flour -- divided, see directions 240 grams whole-wheat flour -- divided, see directions 140 grams canned pumpkin -- 1/2 cup 1 tablespoon pumpkin pie spice 1 1/4 teaspoons salt Put a 10" to 12" covered cast-iron or enamel pot in the oven and preheat to 440F. Kevlar oven gloves are useful for this recipe. Put the sugar and 1 1/4 cups water in the bowl of a stand mixer, then add the yeast. Swirl to mix and allow to stand about 10 minutes until bubbly. Combine the two flours in a bowl and whisk to mix. Remove 75g of the mixture and set aside. Add the remainder to the mixing bowl and add the salt, pumpkin pie spice and pumpkin. Mix at low speed with the paddle for 3 minutes. If the dough clears the bowl, it's too dry - add 1 to 2 Tbsp water and continue mixing. Change to the dough hook, add the reserved flour mixture and knead at speed 2 for 7 minutes. Expect the dough to be wet but not goopy. The dough should clear the sides but still stick to the bottom. (Don't worry if it's too wet or dry - it'll be ok.) If you don't have a stand mixer, mix by hand to combine and knead vigorously for 5 minutes or until dough becomes extremely elastic. Lightly grease a microwave safe bowl (large enough to accommodate risen dough) with vegetable oil. Transfer the dough to the bowl and roll it in the oil. Cover the bowl with a very wet towel topped by a dry towel. Microwave on high for 25 sec and allow to stand in the microwave for 5 minutes. Microwave again on high for 25 sec and remove from microwave. Place in a warm location and allow to rise for 15 minutes. Carefully transfer the dough to the hot pot and slash the top with a razor blade or very sharp knife. (Don't worry if the dough is too wet to slash.) Replace the cover and return to oven. Bake 30 minutes. Remove from oven and test temperature of inside bottom of loaf - it should be 200F. If too cold, return to pot and bake an additional 5 to 10 minutes uncovered. Remove loaf to cooling rack and allow to cool before cutting. The original recipe is at https://www.thekitchn.com/easier-no-knead-bread-in-a-hurry-40653 Description: "Quick rise in the microwave - start to finish in one hour." S(Internet address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 1g Fat (4.9% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 151mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1104 --------------- MESSAGE bread-bakers.v118.n043.2 --------------- Date: Sun, 04 Nov 2018 20:05:00 -0800 From: Reggie Dwork Subject: Apple Drop Biscuits * Exported from MasterCook * Biscuits, Apple Drop Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Self-Rising Flour 1 cup Pure Apple Juice 1 whole Apple -- Grated Cinnamon -- For Dusting (optional) Preheat oven to 400F. In a mixing bowl, add flour, apple juice and grated apples. Gently fold together. Scoop biscuit batter and drop onto nonstick baking sheet. Bake for 10-12 minutes or until golden brown. Sprinkle with cinnamon if desired. Delicious with a pork roast supper! Source: "/tastykitchen.com" S(Internet Address): http://tastykitchen.com/recipes/breads/apple-drop-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 1g Fat (2.7% calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 597mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Fruit; 0 Fat. NOTES : 2016 - 0523 --------------- MESSAGE bread-bakers.v118.n043.3 --------------- Date: Sun, 04 Nov 2018 20:12:44 -0800 From: Reggie Dwork Subject: Bread Machine Polenta And Whole Wheat Loaf * Exported from MasterCook * Bread Machine Polenta And Whole Wheat Loaf Recipe By :Jennie Shapter Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: -- (2 lb): 1 1/4 cups water -- (1 1/2C) 3 tablespoons honey -- (4 T) 1/2 cup polenta -- (3/4C) 1/2 cup unbleached white bread flour -- (4 3/4C) 3 1/2 cups whole wheat bread flour -- (4 3/4C) 1 1/2 teaspoons salt -- (2 tsp) 2 tablespoons butter -- (3 T) 1 1/2 teaspoons rapid rise active dry yeast -- (2 tsp) Polenta adds an interesting grainy quality to the texture of this rich whole wheat bread, which is perfect for everyday use. Makes 1 loaf Add the water and honey to the bread machine pan. If necessary, reverse the order in which you add the liquid and dry ingredients. Sprinkle over the polenta and flours, ensuring that the liquid is covered. Add the salt and butter in separate corners of the bread machine pan. Make a shallow indentation in the center of the flour (but not down as far as the liquid) and add the yeast. Set the bread machine to the whole wheat setting, medium crust. Press Start. Remove the bread at the end of the baking cycle and turn out onto a wire rack to cool. Cook's Note: This bread is perfect for breakfast and it may be baked using the automatic delay timer. The small quantity of butter should be fine overnight, but if you wish, subtitute vegetable oil and adjust the liquid accordingly. Source: "Bread Machine Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 2g Fat (11.1% calories from fat); 5g Protein; 32g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 217mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Perfect for toast and/or breakfast --------------- MESSAGE bread-bakers.v118.n043.4 --------------- Date: Sun, 04 Nov 2018 20:16:24 -0800 From: Reggie Dwork Subject: Super Moist Gluten Free Pumpkin Bread * Exported from MasterCook * Bread, Super Moist Gluten Free Pumpkin Recipe By :Felicia Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups gluten-free all purpose flour blend 3 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon cinnamon 2 cups brown sugar 2 eggs -- beaten 3 ripe bananas -- mashed 15 ounces pumpkin puree -- NOT pumpkin pie puree 1/3 cup raw pumpkin seeds -- plus extra for sprinkling on top of batter Extremely moist gluten-free pumpkin bread that's fragrant, tasty and topped with pumpkin seeds that are toasted for a crunchy bite. Yields a large loaf that can feed a crowd. Prep: 10 mins Cook: 60 mins Total: 1 hr 10 mins Preheat oven to 375F (190C) and line a large loaf pan with parchment paper. In a medium-sized bowl, combine the gluten-free flour, baking powder, salt, pumpkin pie spice and cinnamon, and mix well together, then set aside In a large bowl, mix the mashed bananas, eggs, pumpkin puree and the brown sugar together, then beat with a mixer until smooth Pour the dry ingredients bit by bit into the wet ingredients, and stir together until just combined Slowly fold in the 1/3 cup of raw pumpkin seeds until evenly distributed Pour batter into prepared loaf pan, and sprinkled extra raw pumpkin seeds on top Bake in oven for 60 mins or until a toothpick inserted in the middle comes out clean (if top of bread starts to get really brown, cover with aluminium foil until fully baked. Let bread to sit in the pan for 10 minutes before removing and allowing to cool on cooling rack Allow bread to fully cool before slicing (remember: a warm loaf is a fragile loaf). To store bread, wrap in plastic film in the refrigerator for up to a week. Source: "Barely adapted from: Amy in the Kitchen" S(Internet address): "http://dishbydish.net/2015/10/14/super-moist-gluten-free-pumpkin-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 2g Fat (5.8% calories from fat); 6g Protein; 70g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 282mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates. NOTES : 2016 - 0526 --------------- MESSAGE bread-bakers.v118.n043.5 --------------- Date: Sun, 04 Nov 2018 23:04:42 -0800 From: Reggie Dwork Subject: Turmeric Rolls with Onion * Exported from MasterCook * Rolls, Turmeric Rolls with Onion Recipe By :Sarah Kwan Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bread flour -- plus 1/4 cup bread flour 1 teaspoon instant yeast 1/2 teaspoon turmeric 1/4 teaspoon salt 1/2 cup warm milk 2 tablespoons honey 1 large egg 1 tablespoon melted butter 1/4 cup minced onion 1 tablespoon butter -- melted In a large bowl, combine the 1 1/2 cups flour, yeast, turmeric and salt. Mix together the milk, butter, egg and honey, then combine with the flour until it turns into a sticky mass. Flour a clean surface with the 1/4 cup flour. Turn the dough out onto the flour and knead for approximately 10 minutes, until the 1/4 cup flour is incorporated into the dough and the dough is smooth and elastic. Put it in a lightly greased bowl and cover with cling wrap. Place the dough in a warm place and let rise for an hour and a half. Punch down the dough, and let it rise for another hour. During the second rise, immerse the minced onion in boiling water (to cover) and let cool. Line a baking sheet with parchment paper. After the second rise, separate the dough into 6 equally sized pieces and gently form them into balls. (Optional: Form them into knots by rolling them out into long, thin strips, tying a double knot and tucking the ends underneath) Place them on the baking sheet, equally spaced apart. Brush with melted butter. Drain onion, and sprinkle over the buns. Let rise for another hour. Preheat the oven to 350F. Bake the rolls for 20-25 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 6g Fat (23.8% calories from fat); 7g Protein; 37g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 151mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2013 - 1120 --------------- MESSAGE bread-bakers.v118.n043.6 --------------- Date: Sun, 04 Nov 2018 23:14:34 -0800 From: Reggie Dwork Subject: Bread Machine An-Pan * Exported from MasterCook * Bread Machine An-Pan - Zo Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Desserts Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb loaf: -- 1 lb Loaf: Dough: -- (Dough:) 7/8 cup milk -- (210ml), (1/2C) plus (1T) (134ml) 1 large egg -- beaten 3 1/3 cups bread flour -- (427g), (2 1/3C) (299g) 4 tablespoons sugar -- (46g), (2T) (23g) 1 teaspoon salt -- (5.6g), (1/2t) (2.8g) 2 tablespoons butter -- (28g), (1T) (14g) 1 1/2 teaspoons active dry yeast -- (4.2g), (1t) (2.8g) Filling: -- (Filling:) 12 2/3 ounces sweet bean paste -- (360g), (9.5 oz) (270g) Topping: 1 large egg -- beaten, 4 teaspoons water -- (18ml) for egg wash, Poppy seeds -- as needed Japan An-pan, a Japanese sweet bun filled with red bean paste, is one of many familiarized snack breads of Japan. It was first made by a samurai during the Meiji period (around 143 years ago), when Japan was becoming more westernized. Make sure to pinch shut the bottom of the dough to prevent it from opening while baking! *Note 1: *Available in your local Asian grocery store, adzuki bean paste *Note 1: divided into 12 balls (lg), 9 balls (sm) Adjustments may be required for making this bread in other bread machines. Following the instruction manual, prepare the dough using the ingredients listed. When the DOUGH course completes, remove the dough and divide into 12 for the 2-lb. breadmaker, or into 9 for the 1-lb. breadmaker, and shape into a ball. Cover with a damp cloth and let rest for 20 minutes. Flatten each dough into a 3-1/2" circle, place the sweet bean paste filling in the middle and fold in the edge of the dough to wrap. (If the sweet bean paste is watery and difficult to handle, simmer in a small pan over low heat to reduce, and allow to cool before using.) Seal the edge in the middle, place on a board seam side down, and flatten slightly with the palm of your hand. Place on a baking sheet lined with parchment paper, spritz with water and allow to double in size in a warm place (about 30-40 minutes at 95F). Make a slight indentation in the middle with your finger, brush with egg wash and sprinkle the poppy seeds. Bake in an oven preheated to 360F for 15 minutes. Source: "Zojirushi Bread Machine" S(ISBN): "https://www.zojirushi.com/app/recipe/-i-an-pan-i--i-an-pan-i-1" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 4g Fat (13.7% calories from fat); 8g Protein; 49g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 284mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0812 --------------- END bread-bakers.v118.n043 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved