Date: Sun, 11 Nov 2018 04:53:58 +0000 --------------- BEGIN bread-bakers.v118.n044 --------------- 01. Bread Machine Peasant Bread (Reggie Dwork) 02. Muffins, Cranberry Pumpkin 1 (Reggie Dwork) 03. Holiday Eggnog Bread (Reggie Dwork) 04. Holiday Pumpkin Bread (Reggie Dwork) 05. Indian Bhatur Bread (Reggie Dwork) 06. Johnnycake (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n044.1 --------------- Date: Sat, 10 Nov 2018 16:28:50 -0800 From: Reggie Dwork Subject: Bread Machine Peasant Bread * Exported from MasterCook * Bread Machine Peasant Bread Recipe By : Lovekansas Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 355 ml water 10 g white sugar 9 g salt 420 g bread flour 10 g active dry yeast A delicious bread machine bread great for french toast, grilled sandwiches, or toast. It has no fat and very little sugar. Prep: 5 min Cook: 2:55 Ready In: 3 hrs Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over. S(Internet address): "https://www.yummly.com/recipe/Peasant-Bread-Allrecipes_1#directions" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; trace Fat (4.3% calories from fat); 4g Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 234mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : 2018 - 1012 --------------- MESSAGE bread-bakers.v118.n044.2 --------------- Date: Sat, 10 Nov 2018 17:29:32 -0800 From: Reggie Dwork Subject: Muffins, Cranberry Pumpkin 1 This might be good for Thanksgiving or anytime you want to make and enjoy them. * Exported from MasterCook * Muffins, Cranberry Pumpkin 1 Recipe By :Sue Ross Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 2 large eggs 2 cups sugar 1 cup canned pumpkin 1/2 cup canola oil 1 cup cranberries -- fresh or frozen, chopped Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. Prep/Total Time: 30 min. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries. Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400 for 18 to 22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Cal 159, Fat 5g, Carb 27g, Sod 108mg, Fiber 1g, Pro 2g Review: We loved this recipe. I used dried cranberries and did not chop them. I doubled the recipe and added an additional cup of cranberries and used a 15 oz can of pumpkin. I made some into individual small loaves to give away and the rest into muffins. FYI: You'll need a large bowl if you double the recipe. Definitely a keeper! Review: So good! Loved the sweet and tart flavors. This was a big hit in my house. I will make these again! Review: Delicious! I might use a few more cranberries next time. Source: "Originally published as Cranberry Pumpkin Muffins in Holiday & Celebrations Cookbook 2003" S(Internet address): "https://www.tasteofhome.com/recipes/cranberry-pumpkin-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 5g Fat (28.5% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates. NOTES : 2018 - 1110 --------------- MESSAGE bread-bakers.v118.n044.3 --------------- Date: Sat, 10 Nov 2018 20:39:17 -0800 From: Reggie Dwork Subject: Holiday Eggnog Bread * Exported from MasterCook * Bread, Holiday Eggnog Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Holidays Low Fat Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3 3/8 ounces vanilla pudding 1 1/4 cups sugar 1 3/4 cups eggnog 2 eggs -- beaten 1/2 cup butter -- melted 1/4 teaspoon nutmeg 1 teaspoon rum extract 1 teaspoon vanilla extract Eggnog Glaze: 1 cup powdered sugar eggnog -- enough to make a glaze Preheat oven to 350F. Grease bottom of two 9x5" loaf pans or use mini loaf pans. Beat eggs, add sugar, eggnog, butter, rum and vanilla extract. Sift together the flour, baking powder, salt and nutmeg. Add the flour mixture to the batter and mix well. Add the instant pudding and blend. Pour into greased pans and bake at 350 degrees 20-25 minutes for mini loaves and 40 - 50 minutes for regular loaf pans. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and cool completely on a baking rack. When cool drizzle eggnog glaze on top. Eggnog Glaze: To make the glaze: Mix (1) cup powdered sugar with enough eggnog to make a pourable glaze. Drizzle over cooled loaves. Let glaze set before storing bread. Recipe yields: approx 5 mini loafs or 2 regular loaves Source: "Mommy's Kitchen" S(Internet address): "https://www.mommyskitchen.net/2008/12/holiday-eggnog-bread-one-of-my-favorite.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 4g Fat (30.1% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. NOTES : 2013 - 1230 --------------- MESSAGE bread-bakers.v118.n044.4 --------------- Date: Sat, 10 Nov 2018 20:40:21 -0800 From: Reggie Dwork Subject: Holiday Pumpkin Bread * Exported from MasterCook * Bread, Holiday Pumpkin Recipe By :Denise Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Holidays Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups white sugar 4 eggs 2/3 cup water 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon ground allspice 3 1/2 cups all-purpose flour 2 teaspoons salt 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 15 oz pumpkin puree 1 cup chopped walnuts 1 cup raisins 1 cup vegetable oil A very moist holiday bread that makes enough for you and gift giving as well Prep: 10 min Cook1 hr Ready In: 1 hr 10 min Preheat oven to 350F (175C). Grease and flour three 7 x 3" loaf pans. Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans. Bake for 1 hour. Cool on wire racks. Source: "allrecipes.com" S(Internet Address): http://allrecipes.com/recipe/6986/holiday-pumpkin-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 9g Fat (36.9% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 211mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2016 - 0318 --------------- MESSAGE bread-bakers.v118.n044.5 --------------- Date: Sat, 10 Nov 2018 20:46:08 -0800 From: Reggie Dwork Subject: Indian Bhatur Bread * Exported from MasterCook * Bread, Indian Bhatur Recipe By :Tisa Jacob Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 tsp baking powder 1 tsp salt 1/2 tsp sugar 3 medium potatoes -- boiled, drained and mashed 1/4 cup yogurt 1 tsp oil canola oil -- or peanut oil or enough for deep frying India Bhatura, a crispy-soft, deep fried bread that is a light golden, oversized dough puff, usually paired with the spicy, slightly tangy curry. Bhatura is made from a yeasty dough, using either yeast or combinations of baking soda, baking powder. Here I've used boiled potatoes, mashed with a smidge of a teaspoon of baking powder to achieve a similar conclusion. The result is a wonderfully delectable pairing adapted from the popular Punjabi dish. Sift and mix your flour, baking powder and salt, sugar. Add in the potatoes to the dry mixture, mix well with your hands. Combine yogurt, 1 tsp oil and incorporate all ingredients. Either with your hands or with a food processor (what I use) start kneading the dough. Knead until you get a smooth dough ball. Keep the dough covered and aside for at least 45 minutes. Divide the dough and roll into individual 1" balls. Using a rolling pin, roll out each ball into a circle of about 5" diameter and 1/4" width. Keep aside. Heat oil. Add your bhaturas one by one, and deep fry on moderate heat until golden brown on each side. Makes about 20 bhaturas. Note: Peanut, sunflower, canola are good oils for deep frying as they have high smoke points. If using a deep fry thermometer, the oil temperature should register between 350- 365F. While kneading for bhatura, add warm water by tablespoons if the dough does not pull into a smooth ball. When I'm pressed for time I actually cook the potatoes in the microwave. I then peel the skins off and mash them to add into the flour mix. S(Internet Address): http://blessingsfrommykitchen.blogspot.com/2012/02/bhatura-and-chana-masala-curry.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 64 Calories; trace Fat (6.6% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0523 --------------- MESSAGE bread-bakers.v118.n044.6 --------------- Date: Sat, 10 Nov 2018 20:48:14 -0800 From: Reggie Dwork Subject: Johnnycake * Exported from MasterCook * Bread, Johnnycake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable oil -- plus more for pans 1 1/4 cups all-purpose flour 3/4 cup cornmeal 1/4 cup granulated sugar 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt 2 large eggs 1 cup whole milk 1/4 cup light molasses -- (mild-flavored) 1 tablespoon maple sugar -- or raw sugar Heat oven to 325F. Lightly oil two 5x2 1/2" loaf pans (or one 8 1/2x4 1/2" loaf pan). Whisk flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Make a well in the center, add eggs, milk, molasses, and 1/4 cup oil, and whisk in dry ingredients. Divide between pans. Sprinkle with maple sugar. Bake breads until golden and a tester inserted in the center comes out clean, 40-45 minutes for small loaves (50-55 minutes for large loaf). Transfer pans to a wire rack and let cool 10 minutes before turning out. DO AHEAD: Breads can be made 1 day ahead. Store wrapped tightly at room temperature. Description: "We recommend using a finely ground cornmeal for these; it will give them the ideal texture." Source: "The Bryant House Restaurant, Weston, VT" S(Internet Address): http://www.bonappetit.com/recipe/johnnycake-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 9g Fat (31.4% calories from fat); 6g Protein; 41g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2015 - 0316 --------------- END bread-bakers.v118.n044 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved