Date: Mon, 26 Nov 2018 05:33:30 +0000 --------------- BEGIN bread-bakers.v118.n046 --------------- 01. Portuguese Honey Bread (Reggie Dwork) 02. Skillet Herb Bread (Reggie Dwork) 03. Traditional Irish Brown Soda Bread - Vegan Style (Reggie Dwork) 04. Cardamom Braid (Reggie Dwork) 05. Chef John's Pumpkin Bread (Reggie Dwork) 06. Pumpkin Cornbread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n046.1 --------------- Date: Sun, 18 Nov 2018 20:16:56 -0800 From: Reggie Dwork Subject: Portuguese Honey Bread Good for gifts to family, friends and neighbors. * Exported from MasterCook * Bread, Portuguese Honey Recipe By :Gourmet Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Holidays Nuts Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups unsalted butter -- softened, plus additional for buttering pans (2 1/2 sticks) 3/4 cup dried cranberries -- or dried sour cherries 3/4 cup chopped mixed fine-quality candied fruit -- such as pear citron, and candied orange peel (not a supermarket brand; 1/4 lb) 1/4 cup Port wine 1 1/4 cups walnuts -- (4 1/4 oz) 4 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 cup sugar 3 large eggs 3 teaspoons active dry yeast -- (from two 1/4-oz pkgs) 1/4 cup warm water -- (105-115F) 3/4 cup molasses -- not blackstrap 1/2 cup mild honey We like to bake this lightly spiced bread, filled with bits of flavorful candied fruit, in small loaves - perfect for gift-giving. Mild honey lends sweetness, while molasses adds notes of caramel. ACTIVE: 40 min TOTAL: 2 1/2 hr Makes: 6 small loaves Special Equipment: 6 (6- by 3 1/4- by 2") metal loaf pans (2- to 2 1/4-cup capacity) Put oven rack in middle position and preheat oven to 325F. Butter loaf pans. Bring cranberries, candied fruit, and Port to a simmer in a small saucepan. Remove from heat and set aside, covered. Pulse walnuts in a food processor until just coarsely chopped. Add flour, salt, baking soda, and spices and pulse to combine. Beat together butter (2 1/2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes in a stand mixer or 6 with a handheld. Add eggs 1 at a time, beating well after each addition. Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Add one third of flour mixture to butter mixture and mix at low speed until combined, then add molasses and mix until incorporated. Add half of remaining flour mixture and mix until combined, then add honey and mix until incorporated. Add yeast mixture and remaining flour mixture and mix until combined, then stir in candied-fruit mixture. Divide batter among pans, smoothing tops. (Do not let batter rise.) Bake until a wooden pick or skewer inserted in centers of loaves comes out clean, 50 to 60 minutes. Cool in pans on a rack 10 minutes, then remove loaves from pans and cool completely on rack. Cooks' note: Breads keep, wrapped tightly in plastic wrap and then foil, at room temperature 1 week. Cal 1498, Fat 58g, Carb 224g, Sod 987mg, Fiber 10g, Pro 27g S(Internet address): "https://www.epicurious.com/recipes/food/views/Portuguese-Honey-Bread-236705" Yield: "6 small loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1306 Calories; 57g Fat (38.5% calories from fat); 21g Protein; 183g Carbohydrate; 6g Dietary Fiber; 209mg Cholesterol; 654mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 10 1/2 Fat; 7 Other Carbohydrates. NOTES : 2018 - 1118 --------------- MESSAGE bread-bakers.v118.n046.2 --------------- Date: Sun, 25 Nov 2018 21:12:37 -0800 From: Reggie Dwork Subject: Skillet Herb Bread * Exported from MasterCook * Bread, Skillet Herb Recipe By :Shirley Smith Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 2 tablespoons sugar 4 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon rubbed sage 1 teaspoon dried thyme 1 1/2 cups yellow cornmeal 1 1/2 cups chopped celery 1 cup chopped onion 2 oz chopped pimientos -- drained, (1 jar) 3 large eggs -- beaten 1 1/2 cups nonfat milk 1/3 cup vegetable oil This recipe was one of my mother's favorites. The flavors call to mind the taste of corn bread stuffing! Prep: 10 min. Bake: 35 min. In a large bowl, combine the flour, sugar, baking powder, salt, sage and thyme. Combine cornmeal, celery, onion and pimientos; add to dry ingredients and mix well. Add eggs, milk and oil; stir just until moistened. Pour into a greased 10- or 11-in. ovenproof skillet. Bake at 400 for 35 to 45 minutes or until bread tests done. Serve warm. Cal 278, Fat 10g, Carb 39g, Sod 595mg, Fiber 0g, Pro 7g Source: "Originally published as Skillet Herb Bread in Reminisce November/December 1995" S(Internet address): "https://www.tasteofhome.com/recipes/skillet-herb-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 9g Fat (32.2% calories from fat); 7g Protein; 37g Carbohydrate; 3g Dietary Fiber; 64mg Cholesterol; 572mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1111 --------------- MESSAGE bread-bakers.v118.n046.3 --------------- Date: Sun, 25 Nov 2018 21:14:26 -0800 From: Reggie Dwork Subject: Traditional Irish Brown Soda Bread - Vegan Style * Exported from MasterCook * Bread, Traditional Irish Brown Soda Bread - Vegan Style Recipe By :Emily Dreeling Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup whole wheat flour 1 3/4 cup white whole wheat flour 1 tsp salt 1 tsp baking soda 2 Tbsp unsweetened applesauce 1 Tbsp flaxseed meal 1/4 cup water -- + 3 Tbsp water 1 cup unsweetened plain soy milk 1 lemon 1 tsp cornstarch A couple of months into my plant-based journey, I began to miss my little Sunday ritual of making my Irish grandmother's traditional Brown Soda Bread. It's so simple and satisfying to make, that after trying, and spectacularly failing to find an equally delicious alternative, I decided to come up with my own vegan version of it. And although it's taken a good few weeks of fine-tuning, I think I've finally cracked it. Not wanting to stray from the original recipe too much, I substituted only what was absolutely necessary in order to keep the taste as authentic as possible. I'm super happy, and proud, of the outcome, as I know my grandmother would not only give me her seal of approval but also join me in having a nice oven-warm slice together with a delightfully strong cup of black tea! It's a truly wonderful bread, that can be enjoyed with sweet or savory toppings, or even just plain, being perfect to dip in any kind of vegetable soup or stew. Preheat oven to 425F. Mix the ground flaxseed together with 3 Tbsp water in a bowl and leave to stand for about 10 minutes. Pour the soy milk into a separate bowl and add the juice of the squeezed lemon. Let it stand for about 15 minutes - once it thickens and curdles, it's ready for use. Sift both flours together and add to another bowl. Add the salt and baking soda. Add the applesauce, quickly kneading it into the flour with your fingertips until you reach a breadcrumb-like texture. Add the flaxseed mixture, also working it in with your fingertips. Make a well in the center, pouring in about 3/4 cup of the soy milk mixture. Bring the dry and wet ingredients together, using your hand like a mixer to bind each together into a ball. Dough should be soft, but not too sticky. Add more liquid as needed - usually only about 1 cup overall is required, but you will know by its feel/consistency if a little extra should be used. Turn out onto a floured surface, and then flatten out into circular shape approximately 1 1/2" deep. Place on a parchment-lined baking tray. Boil cornstarch and 1/4 cup water in a small saucepan until clear. Cut a cross on the top, and then brush on the cornstarch glaze. Bake in the oven for 15 mins at 425F, then turn down to 375F and cook for a further 25 minutes. To check if cooked, insert a clean knife into the loaf and see if it comes out clean, OR, if you tap the base, it should sound hollow. Remove, and cool on a wire rack. S(Internet address): "https://nutritionstudies.org/recipes/sides/traditional-irish-brown-soda-bread-vegan-style/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 1g Fat (8.4% calories from fat); 6g Protein; 27g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1119 --------------- MESSAGE bread-bakers.v118.n046.4 --------------- Date: Sun, 25 Nov 2018 21:21:20 -0800 From: Reggie Dwork Subject: Cardamom Braid * Exported from MasterCook * Bread, Cardamom Braid Recipe By :Rita B Serving Size : 40 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour 2 packages active dry yeast -- (1/4 oz each) 1 1/2 teaspoons ground cardamom 1 teaspoon salt 1 1/2 cups milk -- plus, divided 2 Tbsp milk 1/2 cup butter -- cubed 1/2 cup honey 2 large eggs 2 tablespoons sugar I came across this recipe in 1983 and have been making it for Christmas ever since. One year, I gave away 20 loaves! Prep: 30 min. + rising Bake: 20 min. + cooling Yield: 2 loaves (20 slices each). In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1 1/2 cups milk, butter and honey to 120-130F. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14" rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. Brush with remaining milk and sprinkle with sugar. Bake at 375F for 20 to 25 minutes or until golden brown. Remove from pans to wire racks to cool. Source: "Originally published as Cardamom Braids in Taste of Home's Holiday & Celebrations Cookbook Annual 2007" S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 3g Fat (24.1% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 86mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0528 --------------- MESSAGE bread-bakers.v118.n046.5 --------------- Date: Sun, 25 Nov 2018 21:22:58 -0800 From: Reggie Dwork Subject: Chef John's Pumpkin Bread * Exported from MasterCook * Bread, Chef John's Pumpkin Recipe By :Chef John Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pumpkin puree 1 cup warm water -- (100 to 110F/40 to 45C) 1 tablespoon warm water -- (100 to 110F/40 to 45C) 1/4 teaspoon active dry yeast 1 1/4 teaspoons salt 1 pinch pumpkin pie spice 3 cups all-purpose flour -- plus extra for dusting 2 teaspoons cornmeal -- or as needed This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall. Prep: 10 min Cook: 50 min Ready In: 18:30 In a medium bowl, stir together pumpkin puree, 1 cup plus 1 tablespoon of warm water, yeast, salt, and pumpkin pie spice. Mix in flour with a spatula until the dough is fully mixed and all the flour is moistened. Cover bowl with a damp towel, and allow dough to rise for 12 to 16 hours. Scrape dough onto floured surface with floured spatula; sprinkle dough with more flour. With your fingers, press dough out into a rough square about 1 inch thick. Fold all four sides of dough in towards center, then turn folded dough over and form into a round loaf. Generously cover a sheet pan with cornmeal. Place loaf on prepared sheet pan with seam sides down, dusting top and sides with flour, then place a floured towel over dough. Allow to rise until doubled in size, about 1 1/2 hours. Preheat oven to 425F (220C) and place a pan with 2" of water on the bottom rack. Just before baking, make a shallow slice (1/2") across top of dough with a sharp knife. Bake for 30 minutes in preheated oven. Turn pan around and bake for an additional 20 minutes, or until golden brown. Cool on a wire rack. Info: Cal 179, Fat 0.5g, Carb 38g, Sod 402mg, Fiber 2g, Pro 5g Review: Oh ya, this is a keeper. I used roasted butternut squash from my garden instead of the canned pumpkin. This bread takes very little effort to put together. I made it the night before and baked it the next morning. Easy, easy, easy. The texture of the bread is perfect, the crust has a nice chew. I thought it was one of the best breads I've made in some time. Review: What a nice bread this is. Really crunchie, chewy crust, airy interior. Beautiful. I could have probably let it rise longer after shaping it into a loaf but the loaf seemed to be spreading rather than rising and I was afraid I would de-gas it when I scored the top. No worries though the loaf really rose nicely in the oven. Follow the baking directions - a friend of mine who made this decided that the baking time was too long and took it out too soon - her bread was a little doughy in the center. This would make excellent bread bowls for chili or stew. I would expect to get 4 individual sized bread bowls from this recipe. Thanks Chef John for another 'keeper' recipe. S(Internet address): "https://www.allrecipes.com/recipe/219162/chef-johns-pumpkin-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 1g Fat (2.7% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 336mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. NOTES : 2018 - 0702 --------------- MESSAGE bread-bakers.v118.n046.6 --------------- Date: Sun, 25 Nov 2018 21:25:38 -0800 From: Reggie Dwork Subject: Pumpkin Cornbread * Exported from MasterCook * Cornbread, Pumpkin Recipe By :sueb Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooking spray 2 cups cornmeal 3 tablespoons whole wheat flour 1 tablespoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 cup soy milk 1 cup sour cream 3/4 cup pumpkin puree 1/4 cup oil 1/4 cup agave nectar 1 egg I developed this recipe as a cross between pumpkin pie and cornbread! This makes a moist, flavorful cornbread. This is sweet without being too sweet Prep: 10 min Cook: 25 min Total: 35 min Preheat oven to 350F (175C). Coat the inside of a 9x13" baking dish with cooking spray. Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl. Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish. Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes. Info: Cal 204, Fat 10g, Carb 26g, Sod 154mg, Fiber 3g, Pro 4g S(Internet address): "https://www.allrecipes.com/recipe/237775/pumpkin-cornbread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 10g Fat (45.8% calories from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0702 --------------- END bread-bakers.v118.n046 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved